ee WORCESTER: “WISHED 1 BY. 8. A, Ho WL : z 185 Maw Sree © ae fe aes Se Re ue tbe oe EVEN hethe viii eRe ES? (OT PRA eee eer EES: TVG VaR FRED HLT < eng, | 2 | ue NUON = “al nn : = = Aas | 2 ace ae € (\@ BN ®) © (7 ne) . : en 2S = Ws € B ay ~~ 3 = f . / ass y D\/@& ¢ _ NEW ENGLAND ECONOMICAL HOUSEKEEPER, AND FAMILY RECEIPT BOOK. a aie BY MRS. E. A. HOWLAND. STEREOTYPE EDITION. WORCESTER: PUBLISHED BY S. A. HOWLAND. 1847 are RAL AAA ee tatiana taetintn tn etn th chatindn tata tn het ts nth Entered according to Act of Congress, in the year 1845, by Ss. A. HOWLAND, In the Clerk’s Office of the District Court of Massachusetts. COLL LSE CRRA PLR DUBOEVG DON wee STEREOTYPED AT THE BOSTON TYPE AND STEREOTYPE FOUNDRY. PREFACE. > Tuis work has been compiled with a careful regard to the most economical mode of preparing the various dishes for which directions have been given ; and is particularly recommended to the attention of those who would cook well at a moderate ex- pense. Many of the receipts are new, having been prepared, or furnished, expressly for this work. Selections have also been made from various works on this subject, such as have been proved to be good by use. : The Medicinal Department will be found to contain a select number of useful and tried remedies for the various ills and accidents that occur in almost every family. Although not in- tended as a substitute for the family physician, still, there are times when his attendance or advice cannot be had at the mo- ment when most needed. It is then that the receipts in this department will be found to be of some service. _ In conclusion, we would tender our thanks to those friends who have kindly furnished some of their choice and valuable receipts; and of those into whose hands our little work may come, we would bespeak a fair trial before passing judgment against it. ~ ADVERTISEMENT TO THE SECOND EDITION. EncouraGeEp by the very favorable reception that our humble. labors have met, in the rapid sale of the first edition, of fifteen hundred copies,'‘in about fifteen weeks, and the demand still con- tinuing, we have improved the time by endeavoring to make the present edition more worthy of patronage, if possible, than the first. We have thoroughly revised the work by leaving out such receipts as were not of practical utility, have improved many that have been retained, and have added more than fifty new ones, which have been tried and proved to be good and economical. We have also improved the Medicinal Department, which we consider as valuable as any part of the book, by giv- ing several additional articles. INDEX. - The figures in the Index refer to the number of the receipt, and not to the page. No. Apple Jelly... istic hea care Seay eer 246 op ALIN DIM cs sipateay= KEANE Sf 134 DEGUS MAKE cos ces aiselcleiie sec e ee e265 Beetia-la-moden cre scars se criewe en etoo Steak, to broil. .......0. ate te pees ——-— LO rOAST.. cece cece enee 194 \ : No. Cakes, Shrewsbury .....0cecceceeeee04 SOR Mics oreo seaietein teal alent Spon Gesicsers sc shes v ee oo tO oO Tea. digedeg sew ea dncay hUs Temperance scacasiele seed, OF Wedding 200, os os sien ene 40st0 OU BEET sa etalstaneigere e sbaatolsts attest 267 to 269| Calf’s Head and ee to boil......209 Biscuit, Breads) 08 ba einiarslecslnie 18| Chicken Brothtis sc ccsdestns antes seeleonO —\Brown Breads. eck ascseeecs -17| Chowder....... Ngee eS. 234 BULL ers cat cee e inka sais ayaxete 26 | Coffee, to malte...cscicse ep nceicemccts ignte. sects. Dolasatesia wala oeeenl-| COOKIES < cee dnwigcarpiels teins eisietats POE eo ——- Rice........0.......- Pe doe es 21) Cranberry Partsy cincg ve vie'ees eae ioe aee Rich Miles Gee e esa vee 20} Carrant Jenyi< eae. ab eset sate ble eee TPL CB siieces dblele sissies a/sisicicwae ae ok Oi] WOUSLALUS Tem eUliess cheteeatnemts veeee 2180 Boiled Dish Meat. ...........00 infor hae —— Cream..... Sheek ae ee eee Flank.. Seer arate ra ele ewes RiGe dete eb woe cisesee sly matne Bread, Brown. ....-..eeeeeeeeeeee4, 11 | — Without Megs, 3. iscssb ee ve 178 Cream ‘Tiaftare 0 ck dioceses 'o4.00) INTs LO a VCO aerials Sidieiolevenetoe ee Dyspepsia ........ o ese ain's cieie 0/0) LOGE H TILT A yece sales eieeertee races At to 80 to prevent moulding.......-.. 31| Ducks and Geese, to roast. .........2i4 POtalOze sepa clas one ne fee e eis 2 Dumplings 3, A Pilea aswate esses kod, los RiGewa wale. eiereislete tiers ons eeee 04 MSGS; 10 PYOSCEVE iamecbmle steeceie a . 260 PUIDOR Sec eres veers cals aioe clemstegn pte 1 Fish, LO: DOUSS canoe eee Paina tne aoee Rye and Indian....... eoeess. 12|——- to broil, salt Cod. ............231 PONT MIE ty Og eas one aloraty siiee ae 13 | ==. tol Frys. Doels cate ate pew eine eerpielee soe, PPOM MO Matas dere as paletuslels eiaislale 8} Flank, houed.: osopine geaCe ee ele ene! Wheat: Meal. i8 2 ins neg ou so eee LE IRE JACKS, Jo mene ee eee eieas ey Ohana Wisconsin. ,...... cebvcscecene ff PTOSURG tO Cake, oeniascie Felon ee ML, Oe PY Cast eeR eine oi ura a watela ert 10| Geese andeDucks, to rcast..... wists eee Brot sses ves eet Bes ae dee 235, 236 | Ginger Beer. ag. ale satee agstoibe mele ee S07 BRUNI ect alee wee ee eta oleae «ot, 92 Gingerbread. ss. Wa os nase es sie a) 00) OL Walees: ‘Redford: c\ssu ceive be a leis 03 GIAVY SALE B isis ele ayaa elena stolatets Arpt Buck wheat .aisi\coc.ceese os ana 751-Grape Strip. dae. eves slave Maree eee WALA WEY ise cick nins cs paseieaniee 49|Grucl, Sago and Indian ...... 237, 238 ma CIBVE icc hes Bees oeleins ers tin oie 63}. Ham, to boilcc. wae Wale Savoie sleipiews scUE? -———— Composition........... zatenh Ys 69| Head and Pluck, Calf’s...........-209 ———_ Cup ... eee eee eae es ain ate 32, 33| Heating the Oven. MR eo isha hors ae 185 ee Currant 2 Ga ticls caielea’e tise ..-99| Indian Gruel.... Mi njsiereatyi tei ee ie elatet=ts 238 ——- Election.......... BP eT at = alos) J LIME Rs ce sus stds orale « seisare wrae algeareatehe pO. eT UIE joins alain pie sion.cre cine 109, 101} Jelly from Apples. .2..2-.-dessasem eon ——— Gillet oo. c. ccc e ecto ee soveere lO?! Mackerel, to roll... cessiresseGhieaeoe a GN ET SE es 52 ae Se letoia eae ninre as97} Man 06S.) iii.) kla enue nema eatin ——— Graham.....sseseeeses sows eel05) Mead, Sassifras s))cuncs seen cements —— Griddle...... a ravetid ota are ate aerate 22.| Meat, tO cure sss. cube sidy sekeeneeeees —— Johnny ............ Bate stenstaras 24 \bakitig ......ss0 neeaeieweaiiemnen —— Loaf......-..... sie osiele td tO M7 boiling .... ces ket ceecotepes OO — Measure..... Sy detsicie aisle sieig sea broiling’ 9.6) . cue wel pean teat Oe tA. tS, New VERY Sie cletmegtt = oars SE UISiC OE frying? jes le 6 ef ehadaeean enone ——— Plain............---.--.83, 106] ——— to keep hot. .....-..sceeeees 203 ——. Plum aA SR TADEA DUDES CESS Het Fpseiis pressing J). 7. ives wee scree eee —— Raised ..........2625.6.,..--39| Mutton-with Oysters. ....5-0+0+006 220 ——— Seed ......c0..ceeeeee Sd £0 90 to roast..... oiplaie.s sie-000\e-aeis' ml OO ——— _ BHO on carecccerceseseseeceedd| OVEN, tO heat ..cceccccecccvecvecccldD INDEX. . No. MEMPRUDR Wot cabictsn eeteee Pork, Leg of, to boil ..... 0... <000.. 204, GOVLN crane, \<:he 0 So SESS cance, 10) to roast.... iejereta v4 Oe, Bat eae CODRING scission sismns 40022 Potato Starch.... wae eek pee Sliced wats els ewivivwacieoece dee ol PrOserves, APPles. 6.00. se sine neces 240 MMEDIVS sis/e aiwleieis)s 66 oes oie 5240 BO UIEVAMES oie 66 510-00 2.64 e200 —$—__—_—— GHAJES.. derccesccecsceesdi9 PMC MGS e cictelelaicccid'e's ares ies verte SPC RES s/n slate cieisid Wel ols)y\o.< ce Si ——__—4 QUIINCES. ». 0 cer eccrcees O47 RaSDUGEICS: 0. siecccivec.c cote Tomatoes. .... 255, 256 - Whortleberries...........244 BVO ISIN SM CAbs sce siuisisieln'nis alavieis Ge aco c0l Pudding, in Haste..... aye sisi se ——— (Observations 02..........109 ————- Apple ...1---esceeeeer ee LAD ————- Baked Apple......... Sees ae EPEMEACE india oun wasn id dicte imaiar se LOG: ————- Indian...... ad Sipa sc eelas es LOS Sanna RICE a ola cig saad sacs cs sdt05-120 MARCONI sag aisiks eeniee tod Loe Birds NCSL os. occ vicwesie's «135 Boiled Apple ........114, 149 seep eI I6 WU SUGTEL Lie Sinis'< aeeeine-~:core kL eaereenseoreses eoc5ece ——— £ ” awe acres bees |\- 11 No. Pudding, Bread iescs ss cceese LIQ) 147 ————- Bread and Butter.........141 BuDiijicesciseboecviccces esl ————- Cracker Plum ............J13 ROUT cc ceic ce cy ea seleie's caha PTUIG HEE sacle sajee'p b aacicieie don Green Corn ...0.e00000000128 Ground Rice ....eeceeesee 106 Indian Hasty .........-..160 —_———- Little Citron .............157 Plants. Sc oo asa seis eeleiseinsihdo Plat RiGe aossisis cee tees 140 ————- Plum boiled .............15l Quaking Plum...........136 ————- Quince..................144 Rice; FOUL... caseswcsee tec 153 Rice MAPK. se wice ees ee's otto ALO ss ciclaa nicine cas tcuntOr lie DAUCO LOM, sc ctegesecllsLlOs LIT Sunderland. cose cceeedsels ——- Tapioca....... 143 Rolls..... ile cisle dd pcivlale blealne se mtionc aaa BUONOED cd -clalee Wesciesles a'siorsiste sleeievee dO Round of Beef........ a Sibiielvie-gutae sieeOO Rusk... Ratienises eas ene edOS — eeseecoees weoeeesseoce SausaAse MEAL, ls oscicc.© ein sieid ects niagmcoe ME MOPV IMLOH Un cra aieigin aie @/6-a;e, saieigiwie 6 eloreoe Shad), £0 Doi .....00..ccsssisiesccaiicestoe Soups..... Suwabivs ce ccm anale te pkey ae SONASG is aro ik ic /o.os 6s ha o @ Sige nce’ Udi cinielae eM Btared.-. ss ceurereloraleieioie ein cretutereesrs Mal ged PURI ERTA sin: sss & cisrasere sishaisieiwieisrciets oe Uae ee Sirup from Grapes ......ccceesseee2200 Wanted Beets 5:4 2s's10.ckn agencies see weet Thanksgiving Dinner, .......+.+-+-275 WEGASES oars vale Sapo qainidesiste ais's cleat ge eo TOMatO Figs... vices asic oaecvosiee sec cool Ketchop...s:sssi ECONOMICAL HOUSEKEEPER. 45 together, prepare your plate, with a crust in the bottom, put in half the materials, lay over a crust, then put in the - rest of the materials, and cover the whole with another crust. 185. Heating the Gven. * For pies, cakes, and white bread, the heat of the oven should be sucW, that you can held your hand and arm in - while you count forty: for brown bread, meats, beans, Indian puddings, and pumpkin pies, it should be hotter, so that you can only Hold it in while you count twenty. X ; 186. Roasting Meats. The first preparation for roasting is to take care that che spit be properly cleansed with sand and water; noth- ing else. When it has been well scoured with this, dry it with a clean eleth. If spits are wiped clean as soon as the meat is drawn from them, and while they are hot, a very little cleaning will be required. Make up the fire mtime. Let it be proportioned to the dinner to be dressed, and about three or four inches longer at each end than the thing to be roasted, or the ends of the meat cannot be done nice and brown. A cook must be as particular to proportion her fire to the business she has to do as a chemist: the degree of heat most desirable for dressing the different sorts of food ought to’be attended to with the utmost precision. Never put meat down to a burned-up fire, if you can possibly avoid it; but should the fire become fierce, place the spit at a considerable distance, and allow a little more time. Preserve the fat by covering it with paper for this pur- pose, called ‘‘ kitchen paper,” and tie it on with a fine twine. Pins and skewers can by no means be allowed ; they are so many taps to let out the gravy; besides, the paper often starts from them and catches fire, to the great injury of the meat. If the thing to be roasted be thin and tendef, the fire - should be little and brisk. When you have a large joint to roast, make up a sound, strong fire, equally good in every part, or your meat cannot be equally roasted, nor have that uniform color which constitutes the beauty of good roasting. 4 ome 46 . ECONOMICAL HOUSEKEEPER. Half an hour before your meat is done, make some gravy, and just before you take. it up, put it nearer the fire, to brown it. If you wish to froth it, paste it, and dredge ‘it with flour carefully; you cannot. do this delicacy nice without a very good light. ‘The common fault seems to be, using too much flour. The meat should have a fine light varnish of froth, not the appearance of being covered with a paste. ‘Those who are particular about the froth use butter instead of drippings. 187. Baking Meats. Baking is one of the cheapest and most convenient ways of dressing a dinner in small families; and I.may say, that the oven is often’ the only kitchen a poor man has, if he wishes to enjoy a joint of meat. I do not mean to deny the superior excellence of roast- ing to baking; but some joints, when, baked, so nearly approach to the same when roasted, that I have known them to be carried to the table and eaten as such with great satisfaction. Legs and loins of pork, legs of mutton, fillets of veal, and many other joints, will bake to great advantage, if the meat be good; I mean well-fed, rather inclined to be fat; if the meat be poor, no baking can give satisfaction. A pig, when prepared for bakmg, should have its,ears and tail covered with buttered paper ‘properly fastened on, and a bit of butter tied up in a piece of linen to baste the back with, otherwise it will be apt to blister. With a proper share of attention from the cook, I consider this way equal to a roasted one. A goose prepared the same as for roasting, taking care to have it on a stand, and when half done to turn the other side upwards. A duck the same. A ham (if not too old) put in soak for an hour, taken out and wiped, crust made sufficient to cover it all over, and baked in a moderately heated oven, cuts fuller of gravy, and of a finer flavor, than a boiled one. I have been in the habit of baking small codfish, haddock, and mackerel, with a dust of flour, and some bits of butter put-on them; eels, when large and stuffed; herrings and eprats, in a brown pan, with vinegar and a little spice, and tied over with paper. a” 56 ECONOMICAL HOUSEKEEPER. put it on a spit, and roast it, before a moderate fire, three hours. If more convenient, it is equally good when baked. Serve up with cranberry or apple sauce, turnip sauce, squash, and a small Indian pudding; or dumplings boiled hard is a good substitute for bread. 913. Boiled Dish --- Meat, * Corned beef should be boiled three hours, pork two hours. Beets need as much boiling as the beef in the winter; one hour will do in the summer, when they are more tender; carrots, cabbage and turnips, each an hour, parsnips forty-five minutes, potatoes twenty to thirty minutes. 914, To roast Geese and Ducks. Boiling water should be poured all over, and inside of a goose or duck, before you prepare them for cooking, to take out the strong oily taste. Let the fowl be picked clean, and wiped dry with a cloth, inside and out: fill the body and crop with stuffing, No. Lor2. If’ you prefer not to stuff it, put an onion inside ; put it down to the fire, and roast it brown. It will take about two hours and a half. 915, Stewed Veal. * Cut your meat in pieces, wash them clean, put them ‘into the dinner-pot, add three pints of water, put in one onion, some pepper and salt, let it stew one hour; then add potatoes sliced, gnd make a crust of sour milk, or cream tartar, and put in, and stew till the potatoes are done, about half an hour; the crust may be made into biscuits. Crumbs of any kind of fresh meat may be used in making a stew. 916. Pot Pie or Soup. * Scraps and crumbs of meat make a very good dinner, when made into soup. Put all your crumbs of meat into _the dinner-pot. Slice in two onions, a carrot; put in a little salt and pepper, and water enough to cover it; then cover it over with a crust, made with cream tartar. See No. 9. Stew it one hour and a half, or two hours. A flour thickening should be put in five minutes before you take it up, You may bake your potatoes, or slice them, and cook them with the meat. ECONOMICAL HOUSEKEEPER. 57 217. To boil a Turkey. * Prepare and stuff the turkey, the same-as for roasting ; boil it two hours, with a piece of striped pork, a nice head of cabbage, flat turnips, and potatoes. Serve up with butter gravy. 918. To broil Beef-Steak. * Cut slices of beef as thick as your hand, put each on the gridiron, and set it over a bed of live coals free from any smoke, and broil ten minutes; when done, take it up on a platter or deep plate, and put pieces of butter over the meat ; it should be broiled the last thing before the family sit down, and brought to the table hot ; pour a very little hot water over the meat. 919, To broil Pork. * Cut your pork in slices, pour on some boiling water, let it drain, roll it in some flour, and broil it brown 220. To boil a Shoulder of Mutton with Oysters. Hang it some days, then salt it well for two days, bone it, and sprinkle it with pepper and a bit of mace pounded ; lay some oysters over it, roll the meat up tight, and tie it. Stew it in a small quantity of water, with an onion and a few pepper-corns, till quite tender. Have ready a - little good gravy, and some oysters stewed in it; thicken this with flour and butter, and pour over the mutton when the tape is taken off. The stew-pan should be kept close covered. 991, Gravy Sauce. Beef of good quality, and roasted with care, affords the best sauce for the meat. Free it of the sediment and fat, add a little salt “nd a little flour; and boil it. A little butter may be added to the gravy. For gravy sauce, No. 2, see Thanksgiving Dinner. 999, Boiled Flank. * To eat cold. — Take a piece of a flank of beef, six - or eight inches wide, and as long as you can cut it; sprinkle salt over it, and let it stand twenty-four hours ; then prepare stuffing, the same as for a turkey or chick- a ‘: 5 * 58 ECONOMICAL HOUSEKEEPER. en, and spread, over it; then roll it up very tight, and tie a piece of cloth all over it, and boil it six hours; when you take it up, lay it between two boards to drain, and put a weight upon it, till it is cold. It will then cut up in beautiful slices. 093. Sausage Meat. * Take the piece of pork designed for sausages, ‘and chop it up, and if it is too fat, add a little lean beef; sea- son with sage or summer savory, salt, and pepper ; then fry a small piece, to see if it is seasoned right. If you prefer not to stuff them into skins, you may take pieces of cotton cloth, eight or nine inches wide, and two or three feet long, and sew the sides together, and one end; then wet it, stuff your meat in as solid as you can, and hang them up in a cool dry place. It will keep as well, or better than in the skins: when used, peal the cloth down no farther than you slice off. 994, Souse. * Take the chops, ears, feet, and head of a hog; have them thoroughly cleaned, boil them till they are tender, then take them up; put them in a pickle made of vinegar and water, add a little salt and a few cracked cloves; roll them in flour, and fry them brown; cover them over while frying, to prevent their snapping. 290, Savory Meat, or Head Cheese. * To serve up in slices, on the tea-table.— Take a hog’s head, ears, and feet, and boil them till you can pick all the bones out; then season it with salt, pepper, and a little sage, or summer savory; put it in a round dish, or cheese- hoop, in a cool place, and press it; when cool, it is ready for use. _ 996. Curing Meat. “The difference between doing a thing right, and doing it wrong, 1s perhaps nowhere more obviously shown than in curing salted provisions. ‘There are few people who do not relish a slice of nice ham or corned beef; and. many a good housewife can speak of the various advantages, in the mysteries of cookery, which belong to well-cured, clear, pickled pork. It is a very easy matter to have all . ECONOMICAL HOUSEKEEPER. 59 these.things of good quality; yet it is too often the case that we find them put up or managed in so careless a manner, that they are actually unwholesome, or in such _ condition that they can only be eaten by persons of the strongest appetites. ; -Hams.—For every one‘liundred pounds of meat, take five pints of good molasses, (or five: pounds of brown sugar,) five ounces of saltpetre, and eight pounds of rock salt — add three gallons of water, and boil the ingredients over a gentle fire, skimming off the froth or scum as it rises. Continue, the boiling till the salt, &c., is dissolved. Have the hams, nicely cut and trimmed, packed in casks with the shank-end down, as the pickle will thus strike in better. When the pickle, prepared as above, is sufficiently cool, pour it over the hams. ‘They may lie in pickle from two to six weeks, according to the size of the pieces or the state of the weather, more time being required in cold than in warm weather. Beef or mutton hams, in- tended for smoking and drying, may be cured according to this mode, and will be found excellent. Much of the goodness of hams depends on smoking. ‘They should be hung at such a distance from.the fire as not to be heated. They should be hung up with the shank-end downward, as this will prevent the escape of their juices by dripping. Small hams, wanted for immediate use, will answer with two weeks’ smoking; but larger ones, and those wanted for keeping, should be smoked four weeks or more. Different articles are used for smoking. Perhaps saw- dust from hard wood, where it can be conveniently had, is, on the whole, to be preferred. Corn-cobs are first rate, and are said by some to make the “‘ sweetest” smoke of any thing. Chips of maple and hickory, or the small twigs and branches of those kinds of wood, do well. Another mode which we have seen practised. is to smoke the barrels or casks in which the hams are to be kept, and let them remain in pickle till wanted; only taking them out a sufficiently long time, before using, to allow them to drain properly. ‘The barrels are smoked by being placed over small fires of chips, cobs, éc., for several hours. The essence of smoke which is thus im- bibed by the barrel is imparted to the pickle, and thence to the meat. | Breer.— The best pieces for corning are-the ribs and 60 ECONOMICAL HOUSEKEEPER. briskets. Pack the pieces in casks, giving a very slight sprinkling of salt between each piece. ‘Then cover the meat with a pickle made by boiling together, in four gal- lons of water, eight pounds of salt, three pounds of brown sugar, three ounces saltpetre, one ounce saleratus, for one hundred pounds meat. Keep a heavy flat stone on the meat, that it may be well immersed in the pickle. Beef packed in this manner will keep a year, and will rather improve than grow worse. Another mode, recommended by a gentleman of long experience in the packing of beef and pork, is the follow- -ing: For one hundred pounds beef take four pounds brown sugar, four ounces saltpetre, and four quarts of fine Liverpool salt; mix all intimately together, and in pack- ing, sprinkle it evenly over the meat. Add no pickle; the dissolving of the salt, &c., with the juices of the meat, will be sufficient. Keep the meat closely pressed together by a good weight. We are assured that this is the best mode of packing beef that istintended for keep- ing over the summer, and that the quality of the meat is unexceptionably fine. Crear Porx.—For this we prefer salt and water. - After having divided the hog, take off the shoulders and — hams, and all the lean meat; cut the sides crosswise into strips, four or five inches wide, and, after covering the bottom of the cask with salt, pack the strips in layers set edgewise as closely as possible round the cask, with plenty of salt between each layer. When the cask is full, and . has settled for a day or two, put in cold water enough to fairly cover the pork. There is no danger of using too much salt for clear pork — no more will be taken up by the meat than is needed, and may be used in packing a new parcel. It has recently been discovered that aaceutad is a good substitute for saltpetre, in salting down meat. 997, Tainted Beef, Salted beef that has begun to taint may be restored to its original sweetness by taking it out of the pickle and packing it over again in layers of charcoal; after which a new and sweet pickle, with a little saltpetre added, should be poured on it. The charcoal, it is said, will take out all taste of taint, in a week. / ¢ ECONOMICAL HOUSEKEEPER. g 61 928. Cooking Potatoes, Select the potatoes you design for dinner the day pre- v..us; pare them, and throw them into cold water, and let the.n stand three o® four hours; then, at a proper time before dinner, put them into boiling water; and when they hhaie sufficiently boiled, turn off all the water, leave off the cover, and hang them over the fire to dry. ‘When * the steam nas passed off, they will then be in the best possible cond.tion for eating. By this mode, potatoes even of a watery and inferior quality become mealy and good. Another Way.— Put them in a pot or kettle without a lid, with water just sufficient to cover them. After the water has come nearly to boil, pour it off, and replace it with cold water, into which throw a good portion of salt. The cold water Sanus the heat from the surface to the heart, and makes the potatoes mealy. After they are boiled, and the water is poured off, let them stand on the fire ten or fifteen minutes, to dry. 229. To boil Fish, & To boil fresh fish, lay it on a strainer, or sew up the fish in a cloth, to prevent its breaking to pieces when you take it up. Put it into cold water, skin side down; to six pounds fish put in three or four spoonfuls of salt, and a little vinegar may be put in the water, to make the fish more firm; boil from fifteen to thirty minutes. Serve up with butter gravy. 930. To fry Fish. * The fat from salt pork is best; have enough to cover the fish, and it should be hot when the fish is laid in; it should be rolledein flour, or Indian meal, before frying, and when done brown, take it up. Pour the gravy over the fish.’ 931, To broil salt Cod Fish. * Put your fish in soak over night; in the morning, let it drain and dry on the gridiron, front of the fire, a few minutes; grease your gridiron well, then broil your fish thoroughly brown on both sides; then put it on a board, a. rae 62 ECONOMICAL HOUSEKEEPER. and beat it with a pestle, or hammer, till it becomes en- tirely soft; then pour on boiling water, and after a minute drain it off. If the fish is very salt, repeat the boiling water two or three times, then pour over sweet cream, or a little butter. If the fish is not very salt, you may omit the soaking over night. 232, To broil Shad, Mackerel, and Salmon. * Have the bars of the gridiron well greased with lard ; lay your fish on, flesh side down; when half done, turn it and finish, skin down ; when done, pour over sweet creas if you have it, or spread over a little butter. 233. Chowder. y in * Cut some slices of pork very thin, and fry it out dry in the dinner-pot; then put in a layer of fish cut in slices, on the pork and fat, then a layer of onions, and then potatoes, all cut in thin slices; then fish, onions, and pota- toes again, till your materials are all in, putting some salt and pepper on each layer of onions; split some crackers, and dip them in water, and put them around the sides and over the top; put in water enough to come up in sight; boil about half an hour, till the potatoes are done; add half a pint of milk, or a tea-cup of sweet cream, five minutes before you take it up. 7 234. Chowder for Invalids. * Prepare your fish and potatoes in the same way as above, omitting the pork and onions; put in equal quan- tities of milk and water, a little pepper, and salt. Cream is preferable to milk, if you have it. 935. Meat Broth. * Take from one to two pounds lean beéf, veal, or mutton, and put in from three to four quarts of water, and simmer it down to two thirds the quantity: add a little rice an hour before it is done boiling. Skim the fat off when it is cold. 236., Chicken Broth * May be prepared in the same way: boil till the meat is very tender. , ECONOMICAL HOUSEKEEPER. 63 r : 937, Sago Gruel. * Two table-spoonfuls of sago to one pint of edia water, and a little salt; it will boil in a few minutes: when about done, add a little milk. Sweet cream is better. 938, dian Gruel. * One quart of boiling water thickened with three table- spoonfuls of Indian meal, one tea-spoonful of salt; boil it and skim it till it is clear; add a little loaf sugar and nutmeg. 939. To keep Apricots, Peaches, Plums, &c., fresh all the Year. Beat well together equal quantities of honey and spring water: pour it into an earthen vessel, put in the fruits all freshly gathered, and cover them up quite close. When the fruit is taken out, wash it in cold water, and it is fit for immediate use. | 940. To dry Peaches. , The following mode of drying peaches is adopted by Thomas Belanjee, of Egg Harbor, New Jersey : — He has a small house with a stove in it, and drawers in the sides of the house, lathed at their bottoms. Each drawer will hold nearly half a bushel of peaches, which should be ripe, and not peeled, but cut in two and laid on: / — the laths, with their skins downwards, so as to save the juice. On shoving the drawer in, they are soon dried by the hot air of the stove, and laid up. Peaches thus dried eat like raisins. With a paring machine, which may be had for a dollar or two, apples or pears may be pared, and a sufficient quantity dried to keep a family in pies, and apple bread and milk, till apples come again. With a paring machine, one person can pare for five or six cutters. 941, Peach Sauce. * Take one pint of water, one cup of sugar, wipe your peaches clean, and boil them in the water and sugar; boil an hour. This is a delicious sauce or preserve, but will not keep good more than two or three days. 64 ECONOMICAL HOUSEKEEPER. 242, Preserved Peaches, Take ripe freestone peaches; pare, stone, and quarter them. To six pounds of the cut peaches allow three pounds of the best brown sugar. Strew the sugar among the peaches, and set them away in a covered vessel. Next morning, put the whole into a preserving kettle, and boil.it slowly about an hour and three quarters, or two hours, skimming it well. 243, Preserved Raspberries. Choose raspberries not too ripe, take the weight of them in sugar, wet the sugar with a little water, and put in the berries, let them boil softly, take care not to break them; when clear, take them up, boil the sirup until it be thick enough; then put them in again; do not put them away until cold. 944, To preserve Whortleberries, for Winter Use. Put-the berries in a bottle, then cork and seal it, place the bottle in a kettle of cold water, and gradually let it boil. As soon as it boils, take it off and let it cool; then take the bottles out and put them away for winter use. - Gooseberries, plums, and currants, may be preserved in the same manner. 245. Apple Preserve. * Take some pleasant sour apples, pare them, take the core out at the bottom, and leave the stem in; make a sirup, of white sugar and water, to half cover the apples; bake or boil them till they are just done through. Serve them up whole, with loaf sugar and cream. 246. Jelly from Apples. They are pared and quartered, and the core completely removed, and put into a pot without water, closely covered, and put in an oven or over the fire. When pretty well stewed, the juice is to be squeezed out through a cloth, to which a little white of an egg is added, and then the sugar. Skim it previous to boiling; then reduce it to a proper consistency, and an excellent jelly will he the product. ; ie ECONOMICAL HOUSEKEEPER. 65 247, Preserved Quinces. * Pare and core your quinces, take the cores and skins‘ and boil them an hour, then strain the juice all out through a coarse cloth ; boil your quinces in this juice till they are tender, then take them out; add the weight of the quinces in clean sugar to the sirup, boil and skim it till it is clear; then put in your quinces again, and boil them three hours, when they are done. Preserves should not be covered up till entirely cold. They should be set away in stone jars. 248, Citron Preserves. ** Pare your citrons and weigh them, then scald them with a piece of alum in the water the size of a large walnut toa pailful of water, till you can pierce them with a straw: cut them in slices half an inch thick with a sharp knife, pick out the seeds, let all the pulp remain, put as much weight of sugar as there is of citron; let it stand over night, pour off the sirup, scald it; when sufhi- ciently done, put in the citron and simmer it half an hour ; cool the citron and sirup separate, add mace and a sliced lemon. Some slice two or three lemons to one citron, and omit the mace. 949, To preserve Grapes. ie a cask or barrel, inaccessible to the external air, see put into it a layer of bran, dried in an oven, or of ashes well dried and sifted. Upon this place a layer of grapes well cleaned and gathered in the afternoon of a dry day, before they are perfectly ripe. Proceed thus with alternate layers of bran and grapes, till the barrel is full, taking care that the grapes do not touch each other, and to let the last layer be of bran; then close the barrel, so that the air may not be able to penetrate, which is an essential point. Grapes thus packed will keep nine or even twelve months. Dry sawdust may be used, if you have it. 950. Grape Sirup. * Fill a stone pot with ripe grapes; pour in molasses enough to cover them, set them in a cool place in a pan, a 66 ECONOMICAL HOUSEKEEPER. as, in working, it may run over. It will be ready for use in _ amonth, It is useful through the winter, for mince pies. 901. Tomato Figs. _ ‘Take six pounds of sugar to one peck (or sixteen pounds) of the fruit. Scald and remove the skin of the fruit inthe usual way. Cook them over a fire, their own juice being sufficient without the addition of water, until the sugar penetrates and they are clarified. ‘They are then taken out, spread on dishes, flattened, and dried in the sun. A small quantity of the sirup should be occa- sionally sprinkled over them whilst drying; after which, pack them down in boxes, treating each layer with pow- dered sugar. The sirup is afterwards concentrated and bottled for use. They keep well from year to year, and retain surprisingly their flavor, which is nearly that of the best quality of fresh figs. The pear-shaped or single tomatoes answer the purpose best. Ordinary brown sugar may be used, a large portion of which is retained in sirup. 952. Tomato Ketchup. * Take a gallon of skinned tomatoes, four table-spoon- fuls of salt, four of black pepper, and three of mustard. Grind these articles fine, and simmer them slowly in sharp vinegar, in a pewter basin, three or four hours, and then strain it through a wire sieve, and bottle close. It may be used in two weeks, but improves much by age. Use enough vinegar to make half a gallon of liquor when the process is over. 253. Tomato Sauce, for present Use. * Pour boiling water on the tomatoes, take the skin off, cut them up in pieces, and cover them all over with loaf sugar. _Nomore should be prepared than you wish to use at once, as they will not keep good. 954. Tomato Omelet. Skin and stew your tomatoes, then beat up half a dozen new-laid eggs, the yolk and white separate; when each is well beaten, mix them with the tomato; put them in . a pan, and heat them up, you have a fine omelet. ECONOMICAL HOUSEKEEPER. 67 955. Tomato Preserves, No. 1. * Take them when quite small and green, put them in cold clarified sirup with an orange, simmer gently over a slow fire two or three hours. Equal weight of sugar and tomatoes, and more than water enough to cover the toma- toes used for the sirup; boiled down quite thick. 956. Tomato Preserves, No. 9. * Pour boiling water on the tomatoes, and take the skins off; then add the weight of them in sugar, and some sliced lemons ; take a cup of ginger and tie it up in a bag loosely, and boil it in half a pint of water ; put this into the preserve, and boil the whole three hours, skimming off the froth as it rises. When cool, it is ready for use. } ; 297, Preserved Pears, Take six pounds of pears to four pounds of sugar, boil the parings in as much water as will cover them, strain it through a colander, lay some pears in the bottom of your kettle, put in some sugar, and so on, alternately; then pour the liquor off the pear-skins over, boil them until they begin to look transparent, then take them out, let the juice cool, and clarify it; put the pears in again, and add some ginger, prepared as in the above receipt; boil till done ; let the liquor boil after taking them out, until it is reduced to a sirup. 958. Preserved Currants for Tarts, * Get your currants when they are dry, and pick them; to every pound and a quarter of currants put a pound of sugar into a preserving pan with as much juice of cur- rants as will dissolve it; when it boils skim it, and put in _ your currants, and boil them till they are clear ; put them — into a jar, lay paper over, tie them down, and keep them in a dry place, 959. To make Currant Jelly. Take the juice of red currants, and white sugar, equal quantities in weight. Stir it gently and smoothly for three hours, put it into glasses, and in three days it will concrete into a firm jelly. 68 ECONOMICAL HOUSEKEEPER. ~ ieee, 260. To preserve Begs, Take a keg or pail, cover the bottom with half an inch of salt, and set your eggs close together, on the small end ; sprinkle them over with salt so as to cover them entirely, and then put down another layer of eggs, and cover with salt, till your keg is full; cover it tight, and put it where they will not freeze, and they will keep fresh aud good a year, or longer. The eggs must be new and fresh when put down. If you take eggs as soon as the hen has laid them, and smear the shells with lard or butter, they will keep as good as new-laid eggs for some time; but if you rub the shells with butter at any time, it will keep them good for months, and will prevent their being ‘hatched. 61, To prepare and pickle Tripe. * Rinse it thoroughly in three or four clean cold wa- ters, then cut it in pieces about a quarter of a yard square, then throw it into lukewarm water, and let it lie two © hours. Have ready some boiling lime-water strong enough to cleanse it. This may be ascertained by plun- ging a piece of the tripe, on the prongs of a fork, into the kettle. Fasten the tripe to a board, and scrape the meat, as you would skins for sausages. If the lime-water is strong enough, it will be easily cleansed ; if not, add more lime. After this throw it into cold water, and let it lie three or four days, changing the water once or twice a day; then prepare a large kettle with water, into which put a spoonful of saleratus, and a handful of salt, and let it boil till it is so soft that you can thrust a straw through it easily; then, if you wish to salt it, put it in weak brine. If you wish to pickle it, put cloves, allspice, and vinegar, over it. 962, Mangoes. * Take gréen muskmelons, and squash peppers before they become red; take out the seeds and put them in salt and water over night; then fill them with onions chopped fine, horseradish scraped fine, mustard seed and cloves; sew them up, and put them into vinegar. ECONOMICAL HOUSEKEEPER. = — 69 263. For making Pickles. * Throw them into some salt and water for a few days, or a week, then take them out and rinse them,*put them into a jar with vinegar, let them stand a few weeks, then turn your vinegar and pickles into a brass kettle with some alum, and let them scald slowly ; don’t let them come taga proper boil; they will then be green; add onions, horse- radish, mustard-seed, and pepper, as you choose. Oak leaves. scattered among the pickles, and covered over the top, will prevent the necessity of ever scalding them. et 964. Green Peas * Should be young and fresh shelled; wash them clean ; put them into fresh water, just enough to cover them, and boil them till they take up nearly all the water ; then take them up and all the water with them, and sea- son them with salt and butter. j 965. Baked Beans. * Dissolve a lump of saleratus as big as a walnut with your beans before baking, and you will find them greatly improved. 966. Sassafras Mead. Mix gradually, with two quarts of boiling water, three and a half pounds of best brown sugar, a pint and a half of good molasses, and one fourth of a pound of tartaric acid ; stir it well, and when cool strain it into a large jug or pan, then mix in a quarter of an ounce of essence of sassafras; transfer it to clean bottles, (it will fill about half a dozen ,) cork it tightly, and keep it in a cool place. Have ready a box containing about one fourth of a pound carbonate of soda, to use with it. ‘To prepare a glass of it for drinking, pour. a little of the mead into a tumbler, fill three-fourths full of cold water, then stir in a small quantity of soda, and it will foam to the top. 067. Ginger Beer, One cup of ginger, one pint of molasses, one pail and a half of water, and a cup of lively yeast. Most people » scald the ginger in half a pail of water, and then fill 1t up with a pailful of cold; but in very hot weather, some , 6 * 70 ECONOMICAL * HOUSEKEEPER. o people stir it up cold. Yeast must not be put in till it is cold, or nearly cold. If not to be drank within twenty- four hours, it must be bottled as soon as it works. # ‘ 968, Good, wholesome Small Beer. Take two ounces of hops, and boil them, three or four h€urs, in three or four pailfuls of water; and then scald two quarts of molasses in the liquor, and turn it off into a clean half-barrel, boiling hot; then fill it up with cold water ; before it is quite full, put in your yeast to work it; the next day you will have dgreeable, wholesome small beer, that will not fill with wind, as that which is brewed from malt or bran; and it will keep good till it is all drank out. 269. Spruce Beer, Take three gallons of water, lukewarm, three half- pints of molasses, a table-spoonful of essence of spruce, and the same quantity of sugar; mix all together, and add a gill of yeast; let it stand over night, and bottle it in the morning. It will be ready to use in twenty-four hours. { ” 270, Simple Remedy to purify Water, Pulverized alum possesses the property of purifying water. A large spoonful stirred into a hogshead of water will so purify it, that in a few hours it will be as fresh and clear as spring water. Tour gallons may be purified by a tea-spoonful. S71, Potato Starch. * Peel and grate a quantity of potatoes; put the pulp into a coarse cloth between two boards, and press it into a dry cake; the juice thus pressed out of the potato must be mixed with an equal quantity of water, and in an hour’s time it will deposit a fine sediment, on which pour boiling water, and your starch is ready for use. 979, Cold Starch for Linen. There is economy in stiffening the collars and wrist- bands of shirts with unboiled starch. Take as much of the best raw starch as will fill half a common tumbler, or a half-pint cup. Fill it nearly up with very clear cold water. Mix it well with a spoon, pressing out all “ECONOMICAL HOUSEKEEPER. 71 the een, till you bik it thoroughly dissolved. Next add a tea-spoonful of salt, to prevent its sticking. Pour it into a broad earthen pan, and add gradually a pint of clear cold water, and stir and mix it well. Do not boil it. The shirts having been washed and dried, dip the wristbands into this starch, and then squeeze it out. Be- tween each dipping, stir it up from the bottom with a spoon. ‘Then sprinkle the shirts, and fold or roll them up, with the collars and wristbands folded evenly, inside. They will be ready to iron in an hour. This quantity of cold starch is sufficient for the collars and wristbands of a dozen shirts. Ladies’ collars may be done also with cold starch, if the muslin is not very thin. \ 973. To make Coffee. * For a two-quart coffee-pot, put in a tea-cup of ground coffee, a small piece of fish-skin; fill the coffee-pot nearly full of boiling water, boil it from three quarters to one hour, then fill it up, and let it settle ten minutes. ” Peas, roasted and ground, are an excellent substitute for coffee, and you would hardly know which was best. 974, A COURSE OF DINNERS FOR A WEEK. * Monpay. ‘Tea, coffee, or cocoa, with mince meat, - and bread and butter, in winter; bread and milk in summer. Tuespay. Boiled dish, with apple dumplings. Weonespay. Roasted or baked meat, with bread pudding. Tuurspay. Broiled steak, or fresh fish, with baked rice pudding. Frmay. Baked beans, with baked Indian pudding. Sarurpay. Salt cod-fish boiled, with apple pie. Sunpay. Morning, hashed fish and coffee. Noon, bread and butter — cheese — pie — doughnuts. \ Re ECONOMICAL HOUSEKEEPER. | 975. THANKSGIVING DINNER. * Roast Turkey, stuffed. A Pair or Cuickens stuffed, and boiled, with cabbage and a piece of lean pork. A Cuicxen Pir. Potatoes; turnip sauce; squash; onions; gravy and gravy sauce; apple and cranberry sauce; oyster sauce ; brown and white bread. Pium and Puain Puppine, with sweet sauce. Mince, Pumexin, and. Appie Pres. Cheese. _P.S. The chickens are to be prepared in the same manner as you would to roast them; fill the bodies and crops full of stuffing, and sew them up close; boil them an hour and a half, or two hours. For Turnip Sauce. — Boil your turnips and mash them fine; add the same amount of mealy mashed potatoes ; season with salt and pepper, moisten it with cream or butter. ; Squash. — Boil it, peel it, and squeeze it dry in a col- ander; mash it fine, season it with salt, pepper, and butter. Onions. — Boil them in milk and water, season them with salt, pepper, and butter. Gravy Sauce.— Boil the neck, wings, gizzard, liver, and heart of the fowls, till they are tender; put in a boiled onion, chop it all fine, then add two or three pounded crackers, a piece of butter, and a little flour thickening ; season it with pepper and salt. Cranberry Sauce. — Wash and stew your cranberrtés in water ; add almost their weight in clean sugar, just be- fore you take them from the fire. Oyster Sauce. — Put your oysters into a stewpan, add a little milk and water, and iet them boil; season with a little pepper and butter, and salt, if necessary. MEDICINAL DEPARTMENT. 976. Asthma. When a person has an attack ofthis complaint, his feet should be immersed in warm ley water, or strong soap- suds. Some herb tea, made of catnip or pennyroyal, may be given at the same time, which will excite gentle perspi- tation, and will generally afford relief. Another remedy is to beat well three eggs, including the shells, and add to them one pint of vinegar; let it: stew till all is dissolved,'then add one pound of loaf. sugar, or one pint of molasses. Dose, — half a wine-- glassful, to be taken occasionally, at discretion. The fumes of burning paper, saturated with saltpetre,. have been known io give relief. It may be prepared by simply dipping in strong saltpetre water, and then dried. On the recurrence of a turn of the asthma, a piece may be burned in the room, or rolled up and smoked by the patient. A spoonful of mustard-seed, mixed with mo- lasses, taken several times a day, is good. 977. Bleeding at the Nose. Young persons of sanguine habits are very liable to this complaint. The internal surface of the nostrils is jined with a net-work of blood-vessels, and covered with only a thin tegument; and they are easily ruptured by any determination of more than ordinary blood to the head. Generally, bleeding does not continue long ; but if it does, proper means should be taken to check it, by diverting the blood from the head; at such times the feet and hands will be found cold. . Remedies. — Soak the feet and hands in warm soap- suds, or water. Apply a cloth wrung out in cold water on the back of the neck, and on the cords behind the ears, 74. ECONOMICAL HOUSEKEEPER. Salted dried beef, grated fine with a nutmeg-grater, and two or three pinches snuffed up the nose, it is said, will stop almost any fit of bleeding. Gum arabic, powdered fine and snuffed from your | fingers, or blown into the nose through a quill, is good. 278, A Remedy to stop Blood. Soot, applied to a fresh cut or wound, will stop the blood, and abate the pain at the same time. N 979, Blow on the Head. In case of a blow on the head, or a fall causing insen- sibility, use a mustard paste on the back of the neck and pit of the stomach, and rub the body with spirits. After the .circulation is restored, bleeding is often necessary; ‘but it is very dangerous to attempt it before. 980. Burns and NSealds. Apply a poultice of elm bark (the powdered if to be had) and milk; spread it upon a piece of linen or muslin, and when ready, cover it with sweet oil; let the poultice be changed as often as it gets dry. If the elm bark is not at hand, scrape a potato fine and apply it. In the absence of all other remedies, or while they are being got ready, apply cold water, by wetting soft linen or muslin cloths, and change as often as they grow warm. Another. — Put as much alum in a bottle of cold water as will dissolve, and keep it ready to apply immediately to a burn. Weta cotton cloth in this solution, and lay it on the burn as soon as possible; when it becomes dry or warm, wet it again; it will ease the pain, and cure the burn in twenty-four hours, if applied before blisters are formed. The deepest burns have been cured in this way. * Every family should have on hand, ready mixed, half a pint each linseed oil and lime water, ready for use ’ in case of a burn or scald; the bottle to be shaken pre- vious to the application, as the ingredients will separate ; a piece of linen to be applied to the burn, and kept constantly saturated with the liniment. - ECONOMICAL HOUSEKEEPER. 15 For a small burn, where the skin is not Preis: spirits of turpentine may be used. Poultice. —Indian meal poultice, covered over with young hyson tea, softened with hot water, and laid over ' burns and frozen flesh, as. hot as it can be borne, will relieve the pain in five minutes; if blisters have not arisen before, they will not after it is put on, and one poultice is generally sufficient to effect a cure. 981. Salve for a Burn. > Take a table-spoonful of lard, half a table-spoonful of spirits of turpentine, and a piece of resin as big as a wal- nut, and simmer them together till they are well incor- porated; when cool, keep it in a box. In case of a burn, warm this so that you can spread it over a piece of linen, and apply it to the burn. 982, Accidents by Fire. If females and children must wear cotton and linen dresses and aprons in the winter, use the following pre- caution. The dresses, after being washed, should be dipped in strong alum water, which will prevent them from blazing, if they should take fire. 488. Directions, in Case of a Person’s Clothes taking Fire. If a child’s or any person’s clothes should happen to be set fire to, they ought never to open the door and rush out into’ the street, but to lie down immediately, and, if they can, to roll themselves in a rug, carpet, coat, cloak, or any other woollen article which may be near. If any other persons are present, they should assist in doing the same, as the readiest way of putting out the flame. The reason is plain. By running about through the air, you fan the flame, and make it blaze more fiercely ; whereas the object should be to smother it. Do not drag the sufferer to a pump, or tear off the burnt clothes roughly ; but, having extinguished the flames, remove the clothes as gently as possible, and then sprinkle flour over the burnt part of the body, the great object being to keep the air from it as much as possible. Medical direction should, of course, be procured as quick as possible. \ 76 ECONOMICAL HOUSEKEEPER. 984, To escape from, or go into, a House on Fire, Creep or crawl with your face near the floor, and althongh the room bé full off smoke to suffocation, yet near the floor the air ‘is pure, and may be breathed with pate ty HENS best escape from upper windows is a knotted rope; ‘but if a leap is unavoidable, then a bed should be thrown “out first, or beds prepared for the purpose. 280. Frre-Hseape. c In nurseries, and in other rooms where little children sleep, there ought to be provided one or more strong sacks, about three feet and a half in ‘depth, and one and a half in diameter, kept open at the top with a thick wooden hoop, having along rope fastened to it: into these sacks, should an unhappy accident require it, the children may be put, and let down. ‘The person who manages the above, may descend by the same fire-escape fastened to the bedstead, or such other means as may be at hand 286. To extinguish a recent Fire, A mop and a pail of water are generally the most effi- cacious remedies ; but if it has gained head, then keep out the air, and remove all ascending or perpendicular com- bustibles, up which the fire creeps and increases in force as it rises. ; 987, To extinguish Fire in Chimneys, Put a wet blanket over the whole front of the fireplace, which soon stops the current of air, and extinguishes the flame. 988. Blackberry Jam, * Take three pints of ripe blackberries, and jam them with your hands fine; add their weight in loaf sugar, stew them twenty minutes; set them away, with the mouth of the jar open, till they are cold. This is good for sore mouth, dysentery, and diarrhea. 989. Colic. * For a person afflicted with the bilious colic, enlee the bran of corn meal, make it into a pudding, sprinkle ' va _ ECONOMICAL HOUSEKEEPER. 77 mustard over it, and apply it, as hot as can be borne, to the bowels. It is said this will give relief. Drink hot peppermint water. 990, Cancer. ° * Mix the yolk of an egg with fine salt, make it into a salve; spread it on a piece of soft leather, and apply it: _ change it every day, and a cure will soon be effected. * Another Remedy. — Use strong potash, made of the tey of the ashes of red oak bark, boiled down to the consistence of molasses, and cover the cancer with it, and in about an hour afterwards cover the plaster with tar, which must be removed after a few days; and if protuberances appear in the wound, apply more potash to them, and the plaster again, until they all disappear, after which, heal the wound with any common salve. This treatment has been known to effect a perfect cure. 991, Cancers and Sores. * Indian Remedy. — Take the roots of pitch-pine sap- lings, chop them up fine, and boil a three-pail-potful, until all the strength i is exhausted — say twenty or thirty minutes ; then strain off the liquor, and boil it dowm to one gallon. —Use it as a regular drink, till a cure is effected, in one or two months. It may be ‘sweetened with honey, molasses, or loaf sugar. This will cure erysipelas, and other bad humors in the blood. 999, Canker and Sore Mouth. Black Currant Jelly. — Pick your currants clean, mash them, stew them, and rub them through a sieve; add the same weight of loaf sugar, and simmer them over a slow fire thirty or thirty-five minutes. This-is an excellent remedy for canker and sore mouth. * Goldthread, made into a strong tea, thickened with | cream, and made sweet with loaf sugar, and applied with a» swab, made ofa linen rag, tied on the end of astick, is good. 293. Consumption. “ Completely to eradicate this disease,” says a cor-& spondent of the U. S. Gazette, “ I will otapositively say if 78 ~ ECONOMICAL HOUSEKEEPER. * Merere the following remedy is capable of doing; but I will ven- ture to affirm that by a temperate mode of living — avoid- ing spirituous liquors wholly — wearing flannel next to the — skin, and taking, every morning, half a pint of new milk, mixed with a wine-glassful of the compressed juice of green hoarhound, the complaint will not only be relieved,. but the individual shall procure to himself a length of days beyond what its mildest form could give room to hope for. ‘“‘T am myself a living witness of the beneficial effects of this agreeable, and, though innocent, yet powerful appli- cation. Four weeks’ use of the hoarhound and milk re- lieved the pains in my breast; gave me to breathe deep, Jong, and free; strengthened and harmonized my voice; and restored me to a better state of health than I had enjoyed for years.” Dr. Coteren, of Paris, recommends the inhaling of the gaseous perfume of chloride of lime, for disease of — the lungs. It may be dissolved in ‘soft water, then pour into it a little vinegar, and apply it to the nose so as to inhale freely the perfumes which the mixture wil produce. cn The attention of a young Say apparently in the last stage of consumption, was called to the virtues of camo- mile, by observing from her window, early each morning, _a dog belonging to the house, with scarcely any flesh on his bones, constantly go and lick the dew off a camomile bed in the garden, in doing which the animal was noticed to alter his appearance, to recover strength, and finally looked plump and.well. The singularity of the cireum- stance was impressed strongly on the lady’s mind, and in- duced her to try what effect might be produced from fol- lowing the dog’s example. She accordingly procured the dew from the same bed of camomile, drank a small quan- tity each morning, and after continuing it for some time, experienced some relief; her appetite became regular, she found a return of spirits, and in the end was com- pletely cured, 994, Croup. * This disease is peculsar to children, and generally. attacks them very suddenly in the night, by a very sharp, ra eee. ; TOMATORS, a few years has become a general favorite in this country, ~ 2 _ Various are the methods which have been instituted for preparing this, article for diet, which adds to the variety of taste, and renders it in some pes that have come under our observation. do cucumbers, and eat away as fast as you can. left, put away in a jar for winter. $ Tomato Omelet.—When stewed, beat up a half dozen new-laid eggs, the tomato—put them in a pan and beat them up; you have a fine omelet. To keep them the year round.—Take them full ripe, and scald in hot water, of an inch thick, in the sun. ‘They will dry enough in three or four days to pack away in bags, which should be hung in a dry room. jin a jar, with garlics, mustard seed, horseradish, spices, &c., as you like, ‘filling up the jar; occasionally putting a little fine salt, proportionally to the till all is covered, and then cork up tight and set away for winter. |put them in cold clarified syrup, with an orange cut in slices to every two ‘pounds Of wimatoes. Simmer them over a slow fire for two or three hours. /There should be equal weights of sugar and tomatoes. If very superior pre- ‘Serves are wanted, allow two fresh lemons to three pounds of tomatoes—pare ‘toes, and put in a few peach leaves and powdered ginger tied upin bags. Boil ‘the whole gently, for three fourths of an hour, take up the tomatoes, strain the liquor, and ah with it a pound and a half of white sugar for each pound of tomatoes. pears to have entered them. In the course of a week, turn the syrup from i ‘ way, they resemble West India sweetmeats. N. B.—Dr. Bennett, a medical professor in ce of our colleges, considers |f the tomato an invaluable article of diet. He ascribes to it high medical \properties, and declares it to be one ofthe m.st powerful deobstruents ; | vand that when used as an article of diet, it is a vovereign remedy for dys-| |pepsia or indigestion, and all those affections of .1e liver and other organs jof the stomach.— Western Farmer. Wie eo? > TOMATO. FIGS.’ | Recrpz.—Take six pounds of sugar to one p*ck (or sixteen pounds) of the fruit. Scald and remove the skin of the fruit an the usual way. Cook them over a fire, their own juice being sufficient, without the addition of | water, until the sugar eae om and they are clarfied. They are then |§ nes, flattened and dried in the sun. A small quan-}} taken out, spread on dis tity of the syrup should be occasionally sprinkled over them whilst drying; fter which, pack them down in boxes, treating each jiayer with powdered sugar. The syrup is afterwards concentrated and botticd for use. They ag well for years, and retain surprisingly their flavor, wtuch is nearly that of t which is retained in the syrup.—American Farmer. . KLE. ae jone of its forms agreeable to every individual. We give the various reci-, when done put |} To pickle Tomatoes.—Pick them when they are ripe. Put them in layers | uantity laid down, and which is intended to preserve the tomato, When|f. ithe jar is full, pour on the tomatoes cold cider vinegar (it must be pure,}|§ : 9) wake Tomato Preserves.—Take them while quite small and green— ut in the tomatoes and boil them gently till the syrup ap-|f ‘them, heat it scalding hot, and turn'it on to the tomatoes. Prepared in this|f e best quality of fresh figs.—The pear-shaped or single tomatoes answer|{ the purpose best. Ordinary brown sugar may be used, a ia-ge portion of |f The Tomato has long been known and used.for culinary purposes i, A” many portions of Europe, in France, Italy, Germany, Holland, and witain{ Daily use of the Tomato,—Cut up with salt, vinegar, and pepper, as you| « | How to stew them.—Take your tomato from the vine ripe, slice up, put |g” in the pot over the fire, without water; stew them slow, Re in a small lump of butter, and eat as you do apple sauce. If you choose, a little crumb of bréad or pulverised crackers may be added. What you have|} yolk and white separated; when each are well beaten, mix them with the S to facilitate the operation of taking off the skin ; when skinned, boil well in|} a little sugar and salt, but no water, and then spread in cakes about an eighth} \thin the rind of the lemons, so as to get none of the white part; squeeze out |f ‘the Juice, mix the parings, Juice, and cold water sufficient to cover the toma- | on the followin ink they are important enc eful Almanack, you will oblige a frier sters along the oe of Ca e ‘Codiabose that rema rs il low water were saved, Cape those. who attempted to lanc e vessel struck the. beach, perished in the attempt. A very curred in that of the ship Mohawk, stranded near Poin Alde cet Beach; the crew remained by the ees the night; t morning they were all taken.on shore by a small boat, hardly wettin: feet, it being low water. The great loss of life is to be attributed to| eat haste in leaving the wreck. - Respectfully, yours, &c. osIAH Stureis, Captain U. S. Revenue oe “Hamilton.” Buide —— ns AGRICULTURAL FACTS. 4 Th Ptewing eurious facts, showing the great variety of deacatacl pro- fe ctions, are taken from the statistics of agriculture, furnished by the gov- ment: — That wheat, oats, rye, Indian corn, potatoes, fay, and tobacco, are d in évery state and territory of the Union. That barley is raised in all except Louisiana. q hat buckwheat is raised in all except Louisiana and Florida. ‘ oe hat New England, New York, New Jersey, —. Michi-|# ~ and Hage do not raise cotton. Prin. | Int.{ Prin. ) Interest. ) Prin. | Interest. | Prin. | Interest. | a Dol. Len Dol. {d. c.j m. | Dol. jd. c.} m. | Dol. ( 3 Cee e el Cee ee ee ee eae ee ln se Ey ES are 49 808 | 73 1 | 200 97 50 822 | 74 1 | 216 98 51 8388 | 75 1 | 233 99 52 855 | 76 1 | 249 100 53 871 | 77 1 | 266 200 54 883 }..78 |. 1 | 282 55 -| 904 | “79 1 | 299 | 400 56 921 80 1} 315 500 57 937 | 81 1 |} 332 600 58 ‘953 | 82 1 | 348 700 59 970 | 83 1 | 364 800 60 986 | 84 1 |. 331 900 | 61 1} 003] 85 1 | 397 1000 | 62 1} 019] 86 1 | 414} 2000" 63 1 | 036} 87 1 | 480 | 3000 64 1 | 052) 88 1 | 447 | 4000 65 I | 068} 89 1 | 463 | 5000. 66 1)} 085 | 90 1 | 479 6000 | 67 1/{ 101 | 91 1! 496 | 7000 }1 68 1/} 118] 92 1 | 512 | 8000-1 69 1 | 134] 93 1 | 529 | 9000 j1 70 1 | 151} 94 1 | 545 | 10000 /1 PE | cd | 182 |e 98 |’ 1) ea Abo ot 72. 184-1 96 1 | 578 | 12000 11 :. a persons do not readily Understand the above Table: we give the fol- ; examples. Bo oe the i interest on 735 dollars for one day at 6 per cent. x Against 700 dollars y11507— and against 35 dollars . 5755 Nie j i aE PEL A Which piided arelcents, the’ ;12082 answer. What uses interest on 735 doligrs, for 200 days? ECONOMICAL HOUSEKEEPER. 79 shrill Cane and quick, laborious breathing, attended with _apeculiar whizzing noise. At the very “first notice, ac- tive measures should be pursued. Let no time be lost in ‘giving an ‘emetic — immerse the feet in warm water, and put a poultice of yellow snuff, mixed with goose oil, or sweet oil, upon the stomach. Apply several thick- nesses of flannel, wet in hot water, over the throat, as hot _as can be borne, and change as often as it cools, Put onion poultices on the feet, after soaking them a little time; lose no time in sending for a physician. 995, Corns. * Séak the feet in warm soap-suds, till the outer surface of the corn is quite soft; then wipe dry, and apply caustic all -_ over the corn; it will soon be dry; let them remain for - several days till you can remove the black skin without difficulty; then apply more caustic, and so continue till there is no corn left. Use a salve made of equal parts of roasted onions and soft soap; apply it hot. Or apply a sponge wet with a solution of pearlash. _* Wild turnip scraped and bound upon the corn, after tke corn has been cut and made tender, will cure it in a short time. Take-a small piece of flannel which has not been washed, wrap or sew it round the corn and toe. One thickness will be sufficient. Wet the flannel where the ~ corn is, night and morning, with fine sweet oil. Renew the flannel weekly, and at the same time pare the corn, which will very soon disappear. 996. Cramp in the Stomach. Friction should be immediately employed where the pain is, and continued until a degree of heat is produced, and the pain subsides. Should this fail of giving relief, administer half a tea-spoonful of red pepper in half a tum- bler of water or tea; also, peppermint tea, or, as a sub- stitute, ‘any common herb tea. Bathe the feet in warm water, and apply a heated brick, covered with a cloth and wet with vinegar, to the breast, as hot as can be borne. 80 ECONOMICAL HOUSEKEEPER, 997, Cuts. In case of a common cut, bind the lips of the wound te- gether with a rag, and put nothing else on. If the cut be large, and so situated that it cannot be bound up, use stick- ing plaster cut in strips and laid obliquely across the cut. If necessary, take a stitch or two with a needle or thread on each lip of the wound, and draw the two sides together. If an artery be cut, it must be immediately tied up, or the person will bleed todeath. The blood from an artery is of a bright-red color, and spirts out, in regular jets, at each beat of the heart. ‘Take up the bleeding end of the artery, and hold it, or tie it up, till a surgeon arrives. When the artery cannot be found, and in all cases of bad cuts on any of the limbs, apply compression; when it can be done, tie a very tight bandage above the wound, if it be below the heart, and below, if the wound be above the heart. Put a stick into the band and twist it as tight as ean be borne till surgical aid can be obtained. 998, Chilblains. * Take one part muriatic acid, mingled with seven parts water, with which the feet must be well rubbed for a night or two before going to bed, and perfect relief will be experienced. The application must of course be made before the skin breaks, and it will be found not only to allay the itching, but to prevent the further progress of the chilblains. Another good remedy is to dip the feet every night and morning in cold water, withdrawing them in a minute or two, and drying them with a hard, coarse towel. If the feet are frosted, put them in a pail of brine. 299, Chapped Hands. Wash your hands with Castile soap; apply it with a flannel, and, if necessary, use a brush, in order to get the dirt from under and around the nails and fingers, till they are perfectly clean ; then rinse them in a little clean water, and, while they are wet, rub them well all over with about half a tea-spoonful of good honey; then dry them well, with a clean, coarse towel. This should be done once or : “ECONOMICAL HOUSEKEEPER. 81 ‘twice a day, and always before going to bed. After washing clean, apply vinegar, and put on your gloves on going to bed. 300. Castor Oil. To make it palatable to Children. —'Take the quantity of oil you propose for a dose, and boil it for a few minutes in an equal quantity of milk, and sweeten it with a little sugar: when cool, stir it, and give it to the child. The taste is quite pleasant — not disagreeable. ul. Dysentery. Arty pst _ Take two wine-glasses each, sweet oil, good molasses, ~ and West India rum, and simmer them well together over a fire till it becomes the thickness of honey, so that the oil will not separate from the rest; while on the fire, keep it well stirred, and when taken off, continue the same till it is cold. A grown person should take a table-spoonful once an hour, till he finds the disease abating, then once in two hours, or as the judgment may suggest. Children to take in like manner, in proportion to their ages. * Take one tea-spoonful rhubarb, pulverized; one do. peppermint leaves, pulverized; one do. saleratus; half pint boiling water: when cold, add a wine-glass of brandy, and sweeten with loaf sugar. Dose —half a wine-glassful once in two or three hours, till the disease is checked. * Two ounces of fine salt in a pint of French brandy, and taken a tea-spoonful at a time two or three times a | day, will soon give relief. This is also good for the rheu- matism, dyspepsia, and indigestion. * Boiled milk, thickened with flour, and taken in the first stages of dysentery, is in all commori cases an inval- uable remedy. Boiled milk without flour is too harsh. Omit all other food, while using this. A table-spoonful of powdered charcoal, mixed with a little water, if taken in time, will check the dysentery. Take the yolks of three eggs, two ounces of loaf sugar, one gill of brandy, and one nutmeg grated; the whole to * 82 ECONOMICAL HOUSEKEEPER. be well mixed. A grown person to take a tea-spoonful every two or three hours; children less, according to age. This is said to be an excellent remedy for the dysentery. Blackberry jam is also good. 302, Diarrhea. Toa wine-glass of warm water add one table-spoon- ful of vinegar, and one tea-spoonful of fine salt. Take this at one dose, and if it does not afford relief in half an hour, repeat the dose. The second dose is almost sure to give entire relief. ‘This is said also to give relief in case of bilious colic. Another remedy, more adapted to children, is to parch half a pint of rice until it is perfectly brown, then boil it down as is usually done, and eat it slowly, and it will stop very bad diarrhoea in a few hours. 303. Dropsy. * Thoroughwort sirup, and also a tea made of mullein sage, or mountain cranberry, Pre ee with loaf sugar, will greatly relieve the dropsy. Common dandelion is said to be very good. It may be eaten as a salad with the usual dressing ; or the juice may be taken in the dose of half a wine-glassful, three times a day; or the leaves may be kept in the pocket, and fre- quently eaten in the course of the day. The afflicted will rest satisfied with the change of their feelings, which will be perceived after using the plant. 304. Drowning. of The following directions are given by Valentine Mott, Surgeon-General of the American Shipwreck Society, in New York : — To bring the Drowned to Life.—Immediately, as soon as the body is removed from the water, press the chest sud- denly and forcibly downward and backward, and instantly discontinue the pressure. Repeat this without interruption, until a pair of common bellows can be procured. When ebtained, introduce the nozzle well upon the base of the “— - ECONOMICAL HOUSEKEEPER. 83 tongue. Surround the mouth with a towel or handkerchief, and close it. Direct a bystander to press firmly upon the projecting part of the neck, (called Adam’s apple,) and use the bellows actively. 'Then press upon the chest to expel the air from the lungs, to imitate natural breathing. Con- tinue this at least an hour, unless signs of natural breath- ing come on. { Wrap the body in blankets, place it near a fire, and do every thing to preserve the natural warmth, as well as to impart an artificial heat, if possible. very thing, how- ever, 1s secondary to inflating the lungs. ({y> Send for a medical man immediately. Avoid all frictions until respiration shall be in some de- gree restored. 305, Deafness. Take a strong glass bottle, and fill it nearly full of pure clarified honey ; insert the bottle into the centre of a loaf of unbaked bread, first taking care to stop it tightly, and _bake the whole thoroughly in an oven. Pour a small quantity of the honey thus treated into your ears, and pro- tect them from the action of the external air by the use of cotton. 806. Hyes, inflamed. Pour boiling water on elder flowers, and steep them; when cold, put three or four drops of laudanum into a small glass of the tea, and let the mixture run into the eyes several times a day. ‘They will become strong in a few days. * 807, Eye, to remove a Mote from. Take a horsehair, and form a loop by bending it round and bringing the ends together ; then raise the eyelid, and insert the loop between the lid and the eyeball, then let the lids fall again, draw the hair out, and with it what- ever may have got under the lid. 308. Elderberry Sirup. Take of the juice of elderberry one quart; boil to one pint; strain, and add two pounds double-refined sugar; again place it over_the fire ; as soon as it shall have boiled, remove it from the fire; and when cold, bottle it for 84 ECONOMICAL HOUSEKEEPER. use, taking care to have it well corked. Should you neg- lect to put in the above quantity of sugar, there will be danger of its becoming mouldy. As a gentle purgative, this sirup is an excellent medicine, of very pleasant taste, and is particularly serviceable for children who are difficult about taking medicine. The dose for an adult is a wine- glassful. This is also good for humors in the blood. 309, Elixir Pro. One ounce of gum myrrh, one ounce of canella alba, one ounce of saffron, one quart of brandy, one quart of W. L. rum, or alcohol, half an ounce of saleratus; the more age this has, the better. 810. Elixir asthmatic. Take opium, one drachm; oil of anise, one drachm; gum camphor, two thirds of a drachm; extract of liquor- ice, one ounce; three gills of alcohol, and three gills of water : put the materials in a bottle with the alcohol, and Jet it stand three days before adding the water. Age improves this very much. dll, Earache. Soak the feet in warm water; roast an onion and put the heart of it into the ear as warm as can be borne; heat a brick, and wrap it up, and apply to the side of the head. When the feet are taken from the water, bind roasted onions on them. Lard, or sweet oil, dropped into the ear, as warm as it can be borne, is good. 319, Felons. Soak the part in weak ley, (which can easily be made of a small piece of potash,) as hot as you can bear it, for — twenty or thirty minutes; shave down the skin on the part, but don’t make it bleed; then take a piece of clay, dry, pulverize and sift it, moisten it with strong camphor to the consistency of a poultice; apply it half an inch thick, and keep it moist with camphor, as much as it will absorb, for a day or two. This is said to be a sure cure, without disfiguring the part affected. ECONOMICAL HOUSEKEEPER. 85 old, Fevers. * To prevent Infection. — Mix with a table-spoonful of vinegar, powdered chalk enough to destroy the acid; let it settle; then turn off the vinegar, and dry the chalk per- fectly: to purify a room, put in a few drops of sulphuric acid: the fumes in using it, arising from the chalk, should not be inhaled, nor the acid allowed to touch the gar- ments or furniture. The danger of infection will be much greater, to a person going directly from his own bed to the bedside of the patient, than to one who first takes the precaution of drinking, were it only a cup of coffee. Dr. J. C. Smith, of London, gained a reward of 5000 pounds from parliament, for the following receipt, for the prevention of infection, from the typhus fever. Take six drachms of powdered nitre (saltpetre) and six drachms of sulphuric acid (oil of vitriol) ; mix them ina tea-cup. By adding one drachm of the acid at a time, a copious discharge of nitrous acid gas will take place. The cup to be placed, during the preparation, on a list hearth, or a plate of heated iron, and the mixture stirred with a tobacco-pipe. This quantity is sufficient for a common-sized room: less will do for a small room. Avoid breathing the gas as it rises from the cup. No injury to the lungs will happen when the air of the room - Is impregnated with the gas; and it cannot be too widely known that it possesses the property of preventing infec- tion from fever. 314, Figs and Senna. * One pound of best figs, one ounce of senna; the senna to be- pounded and made fine as possible; the figs to be chopped fine; to be well incorporated together; a very little molasses to be added, to make it of a right consistency. This is a very gentle cathartic. To be taken in pieces as large asa chestnut. OL). Gravel. Lime-water, about a gill at a time, as a drink, and repeated often, is good in this disease. The warm bath 86 ECONOMICAL HOUSEKEEPER. should be used, and flannel wrung out of a decoction of warm herbs should be kept on the bowels. Drink mod- erate draughts of gum arabic warm. When the pain subsides, use gentle physic. A gentleman says he was relieved of this complaint, of a number of years’ standing, by sweetening his tea with half honey and half sugar. Take a large handful of smart-weed ; make a decoction, and add one gill of gin, and take the whole in twelve hours. This has been known to discharge a table-spoon- ful of gravel-stones at a time. — 316. Hair Restorative. It is stated, in the Medical Journal, that a gentleman whose head was quite bald, had his hair entirely restored by the use of sulphate of copper, dissolved in brandy and applied to his head. Fine salt dissolved in water, and daily applied, it is said, will restore hair to the heads of those who, from fever or other causes, may have suffered its loss. . 317. Hydrophobia. Take oyster-shells, wash them clean, put them upon a bed of live coals, and keep them there till they are thor- oughly calcined, or burnt; then reduce them to fine powder, and sift it through a fine sieve. ‘Take three table-spoonfuls of this powder, or lime, and add a suffi- ciency of egg to give it the consistency of soft dough, — fry it in a little fresh butter, or olive oil. Let the patient eat this cake in the morning, and abstain from food or drink at least six hours. This dose repeated for three mornings in succession, is, in all cases, sufficient. A gentleman states that he is acquainted with six per- sons who were bitten, from eight to fifteen years ago, by dogs who were abundantly proved to be mad, from the fact that animals bitten, immediately after died with every symptom of hydrophobia; but by the use of this remedy, the six individuals are yet in perfect health. It is said that a man lying under the frightful tortures ECONOMICAL HOUSEKEEPER. 87 of hydrophobia was cured with some draughts of vine- gar, given him, by mistake, instead of another potion. This was afterwards tried upon a patient at the hospital, administering to him a pint of vinegar in the morning, another at noon, and a third at sunset, and the man was . speedily and perfectly cured. For the wound, take two table-spoonfuls of fresh ¢hlo- ride of lime in powder, mix it with half a pint of water, _ and with this keep the wound constantly bathed, and fre- quently renewed. It should be applied as soon as possi- ble after the bite. ls. ficcough. “ A camphor lozenge, or a little camphor in water, _will stop a hiccough at once. 319, Heartburn. For heartburn take a tea-spoonful of carbonate of soda, dissolved in sweetened water. Magnesia or pre- pared chalk is also good. ‘ 990. Nervous Headache. * One quart of cider, three table-spoonfuls of white mus- tard seed, three of burdock seed, a small horseradish root, well steeped together. To be kept in a bottle well corked; dose, a wine-glassful two or three times a day. * A ground mustard poultice, applied to the back of the neck, between the shoulders, is good. * For an ordinary headache, take a shovelful of clean wood ashes; put them into clean cold water: when it has settled, drink the water: it may cause vomiting; if it does, the headache will be relieved the sooner. 821. Indigestion, Remedy for. Boil half a pint of white wheat three hours in a quart of water, or a little more if necessary. Drink half a pint of the liquid twice or three times a week. 88 ECONOMICAL HOUSEKEEPER. 022. Lip Salve. i Thi table-spoonfuls of sweet oil, a piece of bees- wax the size of a hazel-nut, melted over a lamp, in a piece of Hittin large enough to hold it. 323. Opodeldos. | Take an ounce of gum camphor, half a drachm oil of rosemary, half a drachm oil of origanum, two ounces Castile soap, cut small, and half a pint spirits of wine. Boil all together for half an hour. When cool, bottle it for use. It is good for bruises, sprains, stiffness of the neck and shoulders, and rheumatic pains. 324. Pile Hlectuary. Take cream of tartar, one ounce; jalap pulverized, one ounce; electuary of senna, two ounces; flour of sul- phur half an ounce; nitrate of potash, half an ounce; add molasses sufficient to make a pill, or thick mass; make into pills of common size, and take four night and morn- ing. This is a sovereign remedy for blind or bleeding piles. Sometimes, when the tumors become very painful, and are attended with considerable inflammation, a poul- tice of slippery elm bark and milk will be found quite valuable and soothing. * A tea made of goldthread, sweetened with honey or loaf sugar, and taken half a wine-glass before eating, is good. 325. Pile Ointment. Take excrescences which form upon the leaves of the sumach, very finely powdered, an-ounce; fresh lard, six ounces. Blend them together thoroughly. This is bene- ficial in piles, and often affords surprising relief. It may be confined to the parts by means of a bandage and a piece of lint.or folded rag. Burdock leaves, applied all round the parts and back, are good. 4 If the parts are very sore or‘irritable, an injection is good, which may consist of an infusion of raspberry, witch- ECONOMICAL . HOUSEKEEPER. 89 hazel, or sumach leaves, rendered somewhat mucilaginous with slippery elm. The liquid should always be strained, or the sediment will tend to aggravate the complaint. 326. Poison. Sweet oil, mixed with warm milk and water, drank until vomiting, is an antidote to poisons generally. Ground mustard, mixed with warm water, will also produce vomiting. 327. Run-Round on the Finger, As soon as the swelling and inflammation begin, lay the finger flat on the table, and scratch the nail all over, first lengthways and then crossways, with the sharp point of scissors or penknife, so as to scratch up the whole surface of the nail, leaving it rough and white. This latter operation will not give the slightest pain, and we have never known it to fail of stopping the progress of the disease, all symptoms of which will disappear by the next day. 328, Rheumatism. Take one quart of spirits of wine, two ounces of laud- anum, one ounce oil of amber, one ounce oil of penny- royal, one ounce spirits of hartshorn; mix the ingredients in a glass bottle. Bathe the parts affected two or three times a day, (rubbing in the liniment thoroughly with the hand,) and keep them covered with a flannel. Keep it well corked from the air, to prevent evaporation. This is excellent, also, for fresh cuts, sprains, and bruises. Half an ounce of saltpetre dissolved i in a pint of brandy, and taken one table-spoonful every day. ‘This is said, by those who have tried the experiment, to be a most excel- lent antidote for that painful complaint. ; 329, Ringworm. Put some tobacco with some water, and boil it, and add some vinegar and strong ley to the liquor: wash the parts affected ofteny. 8 90 _ ECONOMICAL HOUSEKEEPER. 330. Sore Throat. Mix a wine-glassful of good calcined magnesia and honey, to the consistence of paste or jelly, and take a spoonful once an hour through the day for a day or two. It is cooling, healing, and a very gentle cathartic. External Remedy. — Take a glass of olive or sweet oil, and half a glass of spirits of turpentine; mix them to- gether, and rub the throat externally, wearing flannel round it at the same time. It proves most effectual when applied early. ; * A slice of salt pork, covered over quite thick with red pepper, and bound on the throat on going to bed, will give relief. Bol. Sea. Sickness, For sea-sickness, drink copiously of strong green tea as often as the stomach will bear it. It is simple, but. effective. 332, Salve for Burns, Bruises, Cuts, &e. . * Take Burgundy pitch, mutton tallow, and beeswax, each a piece the size of a walnut, and simmer in a tea- cupful of sweet oil. When cold, put it in a box, and set it away for use. 333. Thoroughwort Sirup. * Make a strong tea of the herb: to a quart of the tea add a quart of molasses; boil it down to a thick sirup: when cool, bottle it for use, and keep it in a cool place. 334. Toothache. Mix alum and common salt in equal quantities, flaky pulverized. Then wet some cotton, large enough to fill the cavity, which cover with salt and alum, and apply it. We have the authority of those who have tested it, to say it will prove a perfect remedy. * Opium, dissolved in the oil of cloves, droppea on cotton, and applied to a tooth, will relieve a jumping tooth- ache. aye ECONOMICAL HOUSEKEEPER. — ee 3 The bark of wild poplar root steeped in water, and the liquid held in the mouth, it is said, will cure the toothache. * For the ague, boil some hops and bran, and make a stiff poultice ; put it in a bag, wet the inside with spirit, and apply it as hot as it can be borne. 335. Tooth Wash. To four ounces of fresh prepared lime-water add a drachm of Peruvian bark; wash the teeth with this water before breakfast and after supper; it will effectually destroy the tartar, and remove the offensive smell from those which are decayed. Take of good soft water one quart; juice of lemon, two ounces; burnt alum, six grains; common salt, six grains. Mix. Boil them a minute in a cup, then strain and bottle for use. 306. Vomiting, to stop. * Pound up gum camphor, pour on boiling water; sweeten it with loaf sugar, and let the patient take a spoonful every ten minutes. A drink made of common pigweed is also said to be a good remedy; also,a mus- tard poultice applied to the pit of the stomach; spear- mint water sweetened a very little with loaf sugar, and taken hot, is good. 837. Warts. Dissolve as much common washing soda as the water will take up —then wash the hands or warts with this for a minute or two, and allow them to dry without being wiped. This, repeated for two or three days, will gradu- ally destroy the most irritable wart. The bark of willow, burned to ashes, mixed with good vinegar, and applied to warts, it is said, will remove them. 338. Coughs. For a cough, boil a tea-cup of flaxseed in a quart of water to a pint; add one gill of molasses or honey. Sim- 92 ' - ECONOMICAL HOUSEKEEPER. mer ten minutes, and cool. Add a few ere of lemon- juice. Take a wine-glass three times a day. For hoarseness, mix scraped horseradish with loaf sugar. After standing twenty-four hours, add water, boil to a sirup, and strain. One tea-spoonful every two hours. In hard, unyielding coughs, the following recipe will be useful: One gill of molasses, one gill new rum, two tea-spoonfuls of pulverized liquorice, and a piece of alum as large as a walnut. : 839. Whooping-Cough. This complaint is mostly confined to children, and will have aregular run. A little saleratus, and occasionally a little bloodroot, will be found greatly to alleviate the paroxysms. * A gentleman, who has tried it, says that yellow pond- lily root, dried and pulverized, mixed with an equal quantity of honey, and taken a tea-spoonful at a time, several times in a day, will not only relieve the whooping- cough, but will cure it in a short time. Take two wine-glasses of vinegar, two of honey, two of water, and one onion sliced. Simmer onehour. Dose —three tea-spoonfuls night and morning for a child eight years old. External application for the same: Sweet oil and brandy, simmered with one onion sliced, and anoint the spine, chest, and soles of the feet, night and morning. _ MISCELLANEOUS RECEIPTS. 340. To Keep Apples for Winter Use. Put them in casks or bins, in layers well covered with dry sand, each layer being covered. This preserves them from air, from moisture, and from frost; it prevents their perishing by their own perspiration, their moisture being absorbed by the sand; at the same time it preserves the flavor of the apples, and prevents their wilting. Pippins - have been kept in this manner sound and fresh till mid- summer ; and how much longer they would have kept is , not known. Any kind of sand will answer, but it must be perfectly dry. | If apples are immersed in grain of any kind, they will keep good all the year round, and the grain will not in any way be the worse for it. This does not need any preparation or expense, as the apples may be put into a corn-bin, or into a tub, and the corn intended for food for horses or poultry may as well be stored in this way as any other. 841, Shoe-Blacking, No, 1. * Three ounces of ivory black ; two ounces of brown sugar; half an ounce each of oil of vitriol and muriatic acid; one large spoonful of sweet oil; one pint of good vinegar. Mix the ivory black, oil, sugar, and vinegar, and then add the vitriol and acid mixed together. 342, Shoe-Blacking, No. 9. Take eight ounces of ivory black, six ounces of mo- lasses, six table-spoonfuls of sweet oil, and three of oil of vitriol: mix all together with a quart of vinegar, and bottle it. It will be ready for use in a week. > * z 4 94 ECONOMICAL HOUSEKEEPER. 343. Nhoe-Blacking, No. 3. Take elder-berries; mash them in a kettle of water ; place the kettle for a few days in the shade until the. liquid ferments, then boil it for half a day, filling up with water occasionally; set it aside to cool, then strain it through a coarse, thin cloth, then boil it down to the thickness of molasses, and it is fitfor use. Put a small quantity on a brush with a feather, and rub the shoe until you bring it to a fine gloss. Good writing ink may be made in the same way. 344, To make Boots water-proof. Put a pound of tallow and half a pound of resin into a pot on the fire; when melted and mixed, warm the boots, and apply the hot stuff with a painter’s brush, until neither the sole nor upper-leather will suck in any more. If it is desired that the boots should immediately take a polish, dissolve an ounce of beeswax in an ounce of spirits of turpentine, to which add a tea-spoonful of Jamp- black. A day or two after the boots have been treated with tallow and resin, rub over them the wax in turpen- tine, but not before the fire. ‘Thus the exterior will have a coat of wax alone, and shine like a mirror. Boots or shoes should be so large as to admit of wearing in them cork soles. Cork is so bad a conductor of heat that, with it in the boot, the feet are always warm on the coldest stone floor. 345, Cheap Bed of Husks. The husks are gathered as soon as they are ripe, and on a clean, dry day. ‘The outer husks are rejected, and the softer, inner ones are collected and dried in the shade, and when dry, the hard ends, that were attached to the cob, are cut off. ‘They are then drawn through a hatchel or comb, so as to cut them into narrow slips. These, enclosed in a sack, or formed into a mattress like prepared hair, will be found almost equal to the best moss or hair mattresses, and are so durable, that, with any ordinary ‘ care, they will last from five to ten years. 346. Good Butter in Winter. Before setting the milk, pour a sufficient quantity of boil- ing water into it to make it nearly as hot as it can be borne ECONOMICAL HOUSEKEEPER. 95 by the finger. Keep the cream from freezing, and when it is ready to churn, add the juice of a middling-sized carrot to four quarts of cream. Yellow butter in winter is made by putting in the yolk of eggs near the termination of churning. This also makes very fine and sweet butter. It has hitherto “‘ been kept a secret by many, but its great value requires pub- licity.”: ' . 347, Cologne Water. Take two drachms of oil of rosemary, two of the oil of lemon, one of lavender, ten of cinnamon, one tea-spoon- ful of rose-water. Pour on these one quart of alcohol; put all in a glass bottle, and shake it up well; to have it very clear, put some cotton in a tunnel, and place a piece of clean tissue or printing paper over it, and strain the contents through it. Another Way. — One pint alcohol, sixty drops lavender, sixty of bergamot, sixty of essence of lemon, sixty of orange-water. ‘I'o be corked up, and well shaken. It is better for considerable age. 348, Chloride of Lime. To correct the most impure and offensive atmosphere in a few moments, and to restore it to its purity, it is only necessary to procure one pound of chloride of lime, which will cost but one shilling, put it into a bucket of water, mix it up, and throw it into a receptacle of filth. A sup- ply may be had at almost any of the apothecaries. 349. To preserve Corn for Boiling. Pluck the corn when fit for eating, strip down the husk so as to remove the silk, and then replace it — pack it away in a barrel, and pour on a strong pickle, such as used for meat, with a weight to keep it down, and you will have a good sea stock —parboiled and then boiled, to make it perfectly fresh and sweet as when taken from the salt. 350. To remove Flies from Rooms. Take half a tea-spoonful of black pepper, in powder — one tea-spoonful of brown sugar, and one table-spoonfu 96 ECONOMICAL HOUSEKEEPER. of cream. Mix them well together, and place them in a room on a plate where the flies are troublesome, and they will soon disappear. 351, To prevent Horses being teased by Flies. Take two or three small handfuls @f walnut leaves, on which pour two or three quarts of cold water; let it infuse one night, and pour the whole, next morning, into a kettle, and boil for quarter of an hour ; when cold, it is fit for use. Moisten a sponge with it, and before the horse goes out of the stable, let those parts which are most irritable be smeared over with the liquor. Pennyroyal, prepared in the same way, is equally good. Flies will not alight a moment on the spot to which this has been applied. 352, A cheap Method of preserving Cucumber Plants from re small Fly or Bus. Break off the stocks of onions which have been set out in the spring, and stick down five or six of them in each hill of cucumbers, and the bug will immediately leave them. It would be well, after a few days, to renew them; but one application has frequently been found to be completely effectual. 353. To take Ink out of Linen. Dip the spotted part in pure melted tallow; then wash . out the tallow, and the ink will come out with it. Thisis said to be unfailing. 304. Neratches in Horses. Mix white lead and linseed oil in such proportions as will render the application convenient, and I never have known more than two or three applications necessary to effect a common cure. 800. How te fatten Fowls, Confine your fowls in a large airy enclosure, and feed them on broken Indian corn, Indian meal, or mush, with raw potatoes cut into small pieces, not larger than a filbert, placing within their reach a quantity of charcoal broken into small pieces. Boiled rice is also good,” ECONOMICAL HOUSEKEEPER. 97 356. Destroying Rats. OS. thin as sixpences, roasted or stewed in their tracks; or dried sponge in dipped in honey, with a little oil of ne _ in their haunts, will stick to ma ais put to escape in the oe 1 Sebi ra fiend sith: raw eggs, which is the la they will all get in, if there is - chloride of Hits, and scatter it dry and place that they visit, in the cellar of the house, in and under the cellar-wall, soon leave you. Don’t put it on or very “ge family Provisions. To make good Black Ink. 9gwood, | one ounce; nutgall, three ounces; gre ounces; sulphate of iron, (green cop- ounce; rain-water, two quarts. Boil the od together until the liquid is reduced one dd the nutgalls coarsely bruised, and when the sulphate of iron and gum ; stir it frequently ys, then let it settle ; then pour it off, and se in a glass battle, $60. Indelible i, Siok of lunar caustic, and having put phial full of vinegar, and a very little sap- ht and hang it inthe sun. In a couple il be fit for use. @ preparation for the above, take a lump of 98 ECONOMICAL HOUSEKEEPER. pearlash, of the size of a chestnut, and dissolve it in a gill of rain-water. The part of the muslin to be written upon ‘is to be wet with the preparation, and dried and glazed with a warm flat-iron ; immediately after which, it is ready for marking. 361, To keep up Sash Windows. This is performed by means of cork, in the simplest manner and with scarcely any expense. Bore three or four holes in the sides of the sash, into which insert common bottle corks, projecting about the sixteenth part of aninch. ‘These will press against the window-frames, along the usual groove, and by their elasticity support the sash at any height which may be required. 362, To take out Pitch, Tar, Resin, Paint, &e, If any of these happen to get on a garment, either linen or woollen, pour a little alcohol on the place, and let it soak in about half an hour. Then rub it gently, and you will find the alcohol has soaked out the glutinous quality, so that it will easily crumble out. — 363. A strong Cement tp China or (tana With a small camel-hair brush, rub the broken edges with a little carriage-oil varnish; and if neatly put together, the fracture will hardly be perceptible, and when thoroughly dry will stand both fire and water. 364. To prevent Lamps from Smoking, Dip the wick-yarn in strong hot vinegar, and dry it, before putting it in your lamp. 30). To make Vinegar. Boil slowly, for one hour, three pounds of very coarse brown sugar in three gallons of water; work it with a little yeast, the same.as you would beer ; then put it into a. cask, and expose it to the sun, with a piece of brown paper pasted over the bung-hole, and it will soon become fine vinegar, fit for pickling or any other purpose. ECONOMICAL HOUSEKEEPER. 99 \ 366, Mosquitoes. Attach a piece of flannel or sponge to a thread, made fast to the top of the bedstead; wet the flannel or sponge with camphorated spirits, and the mosquitoes will leave the room. 867, Smelling Salts. Sub-carbonate of ammonia, eight parts. Put it in coarse powder into a bottle, and pour on it oil of lavender, one part. ; 368. To mend Iron Pots, _ To repair cracks, &c., in iron pots or pans, mix some finely-sifted lime with well-beaten whites of eggs, till reduced to a paste; then add some iron file dust, apply the composition to the injured part, and it will soon become hard and fit for use. | 309, Frozen Pumps. * Nothing is more discouraging, in a cold winter morn- ing, when the thermometer is ten or fifteen degrees below zero, than to find your pump-handle immovable, and be obliged to spend all the forenoon before you can water your cattle, or have“any water from this source for family purposes. A careful housekeeper will always, in this weather, keep a pailful in a place where it will not freeze. If your pump is copper or any kind of metal, all you have to do is to take your tea-kettle from the fire, pour some boiling water on the outside of the pump and pipe as far as it is frozen, and you will find immediate relief. 370, A brilliant Stucco Whitewash. a Six quarts of clean lime, slacked in boiling water, two quarts of salt, five gallons of water; boil and skim; then add one pound of copperas and three fourths pound of saleratus gradually, and four quarts sifted wood ashes; color to taste or fancy; applied while hot. - 2d. Clean, fresh-burnt lime, same as above; one fourth pound burnt alum, powdered; one pound sugar; three 100 ECONOMICAL HOUSEKEEPER. pints rice flour, the into a jelly; one pound clean glue, first dissolved ; five gallons water. This wash is applied, where particular neatness is re- quired, with a painter’s brush. It must be put on while warm, if upon the outside of the building —if within doors, cold. It will retain its brilliancy for many years. There is nothing of the kind that will compare with it. About one pint of this mixture will cover a square yard upon the outside of a house, if properly applied. 371, Red Ants, * To keep them away from your cupboards. Keep one pint of tar, in two quarts of water, in an earthen vessel in your closets, and you will not be troubled with little red ants. When first mixed, pour the water on hot. 372. To raise the Surface of Velvet. Warm a flat-iron moderately ; cover it with a wet cloth, and hold it under the velvet; the vapor arising from the heated cloth will raise the pile of the velvet with the assistance of a rush-whisk. . d7d To clean Looking-Glasses. Take a newspaper, fold it small, dip it in a basin of clean cold water. When thoroughly wet, squeeze it out as you do a sponge; then rub it pretty hard all over the surface of the glass, taking care that it is not so wet as to run down in streams; in fact, the paper must only be completely moistened, or damped, all through. Let it rest a few minutes, then go over the glass with a piece of fresh dry newspaper, till it looks clear and bright. _ The insides of windows may be cleaned in the same y; also spectacle-glasses, lamp-glasses, &c. * $74, To prevent Flies from injuring Picture. Frames, Glasses, &e. Boil three or four onions in a pint of water; then with a gilding brush do over your glasses and frames, and the flies will not alight on the article so washed. This may be used without apprehension, as it will not do the least injury to the frames. ECONOMICAL HOUSEKEEPER. 101 © =_- 875. To clean lee from Stone Steps and from the Sidewalks. Salt strewed upon the door-steps in the winter will cause the ice to crack, so that it can be easily removed. a To soften old, hard Putty when a Glass is broken. _ Put soap on the putty for a short time. Panes of glass may easily be removed, by the applica- - tion of soft soap for a few hours, however hard the putty _-has Beene. | : 877, To make Soft Soap, * ‘Ten pounds of potash, twenty pounds of grease; put one pail of soft water to the potash, and let it stand an i %, hour and a half; melt the grease, and strain it hot into your potash, and stir it well and often; you can put in _ more potash, and it will make it stronger ; ; then temper it with: soft water. 378, To sues cracked Stoves. Pics | in stoves and stove-pipes are readily closed by “past made of ashes and salt with water. Iron turnings or filings, sal ammoniac, and water, make a harder and more durable cement. * 4 __ 879, To prevent Gates from creaking. f Gates work much better for having the hinges and latches greased. ‘T’o keep them so, bore a hole and plug up a quantity of grease in the gate post, where it may _ always be at hand when wanted. * 380. To break Horses, To prevent horses, which are disposed to break their . bridles, from doing so, place a pad within the strap which “passes back of the head, the inside of which is lined with cotton or linen, and in which the points of three or four very sharp nails, pointing inwards, are concealed. When the horse draws hard upon his bridle, these prick him, and cause him to desist. % 9 BT CR. a ee ee ee Ovursme Wuitrwase. — Raueerinae | New-York: A water-proof outside whitewash, |that is very durable and cheap is made as follows: Half a bushel of fresh lime slaked in boiling water, in a barrel, which is ered to keep in the steam, The liquid lime strained through a doubled sack, and the fol- g are added to it, viz: Seven pounds of — lved in warm water ; three pounds of € Sos tens a ee iste arr stirred cpnceda ap yey KNAwine THE Bark.—E. R. ; Rand “lp iS ae ee Ht is is easy to prevent rab- bits fi gnawing the bark of fruit trees. Now Now that Thote food is becoming somewhat @ animals will soon be attacking the y the young Gana eat the bark. This they ves oubt, on account of an instinctive | esire ic some bitter substance to aid in diges- lage, fai more in fact than the very small || value of their flesh compensates for. _ FRuit-TREeE Peppiers.—E. R., Wester-— ley, R. I.: Itis not safe to purchase trees from | dang is agents unless they represent, and > ae pore by, responsible nurserymen, sually give printed forms of a bill of ee. in ehh the Bg t is reserved to substitute | other varieties for those ordered in case these _may not be in stock. This opens the door to_ | frat md in the widest manner, for a purchaser may get-none of the kinds he wanted, and sev- -eral kinds that may be worthl s to him. . as are plenty of good nurserymen who’ can | furnish trées as they are ordered, and one can- not be too careful in buying from any others, and should especially avoid dealing with tray- -eling agents who are unknown. — ——e 1 DWareta Feed Randan~ NawA If it is ostred xf warm, ar seahie brown can” med umber, and a gray’ can be» ig a little jamp- ack. ; ; Pei pi ‘ee! Ww ae »| boiling water scald one quart of corn flour, Iypian Musi Caxes—With thice pints of when,cold stir in. half a pint of wheat flour and one tea-spoonful of salt, stir very hard and hake the batter immediately, Milk may. {} be used instead of water, The most expedi- tious and economical way to. make Indian’ cakes, Jounny Caxes.—Scald a quart of’ corn flour with a quart of boiling water, add a tea-spoonful of salt, mix into a batter, and | beat it till quite light. Place it in an inclined | position before the fire, or bake it in an | oven. Recerrr KOR Tanta up GENTLEMEN'S LINEN. { —Take 2 oz. fine white Gum Arabic powder, | put it in a pitcher and pour on a pint or more of boiling water, and then, having covered it, let it stand all night; in the morning pour it earefully into a clean bottle, cork it anc keep it for use. A table-spoonfal of gun water stirred into a pint of starch, will m | muslins, prints, &c., look like new. > ANSWERS TO CORRESPONDENTS. ——_—_—_— u WINE FROM RuEevBARB.—B. L., Middle- town, Ohio: Wine has been and can be made from rhubarb. One acre of plants will yield as much gs 1,700 gallons of wine, counting in the wate! and sugar to be added. The stalks are crushed and the juice is filtered, To each gallon of juice one gallon of soft water and seven pounds of white sugar areadded. The mixture is fermented in casks with the bung out, and as it works over the bung-hole the loss is replaced with sweetened water. When the liquor is clear it is closely bunged up or bottled. The stalks furnish three-fourths of ay: their weight in juice. Keeping GrRApPES.—J. C., Wexford County, Mich; Grapes may be kept for several months if well packed in boxes and put away in a dry, airy place. All unripe or damaged — grapes aula be picked out and none but per- fectiy sound ones packed. They should be acked closely in dry hard-wood sawdust, | aked in an oven before it is used. Wuat ts A BarreL?—H. 8. B., Essex | County, N. Y.: A barrel is declared by the , | law of New-York to be of the capacity of 100 | 3) quarts dry measure, or 3 bushels and 4 quarts. | yA dry measure quart is 67 1-5 cubic inches, | which is nearly 10 cubi¢e inches larger than a — wine quart, (this is 578{ inches.) The penalty f| for pete or making, knowing it to be used, any i) barrel of less size than this for packing apples, ii pears, quinces, or patoes is $5 for each barrel | 3} so used or made; the penalty may be recovered § before a Justice of the Peace. An Icse-Houss.—J. B. Y., Farmington, Me.: If an ice-house 1s to be built it may be made better now thanin the Wizster. The lo- | cation should be high and dry and the stone walls should be a foot below the surface. The earth dug out may be thrown inside to raise the floor and help the drainage. Stone will make a good material for the wall, and the wall should be 18 inches thick. It will do no | harm if the eaves are left open under the rafters, as top ventilation is necessary. No } doubling of the wall is required, and when the ice is packed it may be laid solidly in the cen- tre, one foot from the wall all around, and this space is filled with sawdust, dry swamp muck, or leaves from the woods well trodden down. The top is covered with two feet of the same material. Waste tan bark is a good protec- tion. The door is to be made double, and the space between should be filled with straw. The packing should be gathered before the Winter and kept dry. VaLue or ArpLeE Pomace.—J. BE. §&., Newport, Vt.: Apple pomace is of little use as a fertilizer; it may be mixed with lime)! to neutralize the acid and decompose it, and | | may then be spread as a top-dressing on an | | orchard or on grass lands, and what value it | possesses will be made available. It is useful | for fodder for cattle, horses, pigs, or sheep, | | and may be preserved for this purpose in casks | | orin pits dug in the Hien Jt. should be | firmly trodden, and wili keep all the Winter. | Its effect will be more as an alterative or laxa- | tive on. the digestive organs than for produc- | ing milk, ae } Sronr Dratns.—J. P., Fairfield County, | Conn.: The best use to which the stone ona | wet field can be put is to fill drains. The | drains may be made 30 inches deep and 18 | inches wide. The stone should be carefully | laidso as to makea clear channel, and may then be thrown in without order on the top of the first, taking care notto disturb these. It | will be a saving of trouble to throw the earth from the drains on one side only of the ditch, and the stone can then be drawn to the other side and handled pa greater ease, 3 ADuU_DA ne ¥ TAA MINTY 102 ECONOMICAL HOUSEKEEPER. dol. To preserve Potatoes till Spring. Put a quantity of powdered charcoal in the bottom of the potato bin: it will preserve their flavor, and prevent . the sprouts from shooting out so early as they otherwise would. 082. Watery Potatoes. Put into the pot a piece of lime as large as a hen’s egg, and however watery the potatoes may be, when the water . is poured off they will be perfectly dry and mealy. 383. To preserve Cheese from Inseets, . Cover the cheese, before you cut it, with a paste made of wheat flour ; then wrap a cloth round it, and rub more paste on the cloth. Keep the cheese in a ‘dry place, if possible in a current of air. Cheese that has no skip- pers in it, used in this way and kept till cold weather, will be clear of them, and improved in flavor. 384, Boil your Molasses. When molasses is used in cooking, it is a very great improvement to boil and skim it before you useit. It takes out the unpleasant raw taste, and makes it more like sugar. 38). Cheap Paint for a Barn. An excellent and cheap paint for rough wood-work is made of six pounds of melted pitch, one pint of linseed oil, and one pound of brick-dust, or yellow ochre. * 886. Cement for Crockery. Gum ammoniac, added to the solution of gum arabic in proof spirits, very much improves cement. It answers for joining glass and porcelain. 387. To prevent a Crust forming on Tea-Kettles. © Keep an oyster-shell in your tea-kettle. The crust that forms on copper kettles, where the tinning has melted off, is injurious to health. ECONOMICAL HOUSEKEEPER. 103 dso, To extract Ink from Floors, Scour the place with sand wet with spirits of vitriol and water. — When the ink is extracted, wash the floor with strong pearlash water, and put the vitriol, ‘‘ labelled, ' where children cannot have access to it. 389, To pickle Cucumbers, Take two or three hundred, lay them on a dish, salt them, and let them remain eight or nine hours; then drain them, and, laying them in a jar, pour boiling vine- gar upon them. Place them near the fire, covered with vine-leaves. If they do not become sufficiently green, strain off the vinegar, boil it, and again pour it over them, covering with fresh leaves. Continue to do so till they become as green as you wish. 390. To pickle Red Cabbages. Slice them into a sieve, and sprinkle each layer with salt. Let the whole drain three days, then add some sliced beet-root, and place the whole in a jar, over which pour boiling vinegar. ‘The purple red cabbage is the finest. Mace, bruised ginger, whole pepper, and cloves, may be boiled with the vinegar, and will make a great im- provement. 891. Lavender-Water. Take a quart of highly-rectified spirits of-wine, essen- tial oil of lavender two ounces, essence of ambergris five drachms; put it all into a bottle, and shake it till perfectly incorporated. Or, — Put two pounds of lavender-blossoms into nr a gallon of water, and set them in a still over a slow fire; distil it off gently till the water is all exhausted ; repeat the process a second time, then cork it closely down in bottles. : 892, Rose-Water. When the roses are in full blossom, pick the leaves carefully off, and to every quart of water put a peck of 104 ECONOMICAL HOUSEKEEPER, them Put them in a cold still over a slow fire, and distil _ very gradually; then bottle the water, let it stand in the bottle three days, and then cork it close. 093. To take out Mildew from Linen. Mix some soft soap with powdered starch, half as much salt, and the juice of a lemon; lay it on the part on both sides with a brush, then let it lie on the grass day and night till the stain comes out. Iron-moulds may be removed by the essential salt of lemons. Many stains may be removed by dipping the linen in sour buttermilk, and drying it in a hot sun; then wash it in cold water. Repeat this three or four times. Stains caused by acids may be removed by tying some pearlash up in the stained part; then scrape some soap in some cold soft water, and boil the linen till the stain is gone. 394, To extract Oil from Boards or Stone. Make a strong ley of pearlash, to which add as much unslacked lime as it will take up; mix it well, let it settle, and then bottle it for use. When you use it, weaken it with water, and scour the boards or stone, which should always be done quickly, or it will take out the color from the boards. 395, Portable Glue. Take half a pound of fine glue, boil and strain it clear ; then boil two ounces of isinglass; put it in a double glue- “pot, with four ounces of fine brown sugar, and boil it pretty thick; then pour it out into plates. When cold, ¢ them into small pieces for the pocket, and dry them. his is an excellent cement for paper, as it instantly dis- solves in warm water, and fastens the paper very firmly. 296. To remove Grease-Spots, In a quart of spring water dissolve two ounces of pure pearlash, to which add two lemons cut into small pieces. Mix this well, and keep it in a warm state two days, then strain it off, and keep it in a bottle closely stopped for use, ECONOMICAL HOUSEKEEPER. 105 ‘4 e ~ . e To use it, pour a little upon the stained part; and the mo- ment the spot disappears, wash the part in cold water. This is a most useful article to remove pitch, grease, &c. 097. A good Rule, Whenever you enter an apartment occupied by another individual, if the door is closed before you enter, close it _ @fter you. If, on the contrary, it stands invitingly open, let it remain so. 7 098. A Hint to the Working Classes. If a man, twenty-one years of age, begin to save a dollar a week, and put it to interest every year, he would ‘have, at thirty-one years of age, six hundred and fifty dollars ; at forty-one, one thousand six hundred and eighty ; at sixty-one, six thousand one hundred and fifty; and at seventy-one, eleven thousand five hundred dollars. When we look at these sums, and when we think how much temptation and evil might be avoided in the very act of saving them, and how much good a man in humble cir- cumstances might do for his family by these sums, we cannot help wondering that there are not more savers of one dollar a week. 899, Jefferson’s Two Rules. Two rules of Jefferson are very applicable to the times : —‘‘Never spend your money before you get it;” and “* Never buy what you do not want because it is cheap.” 400.° Family Tool Closet: by Miss Leslie. . Much inconvenience and considerable expense would be saved, if it was the universal custom to keep in every house a few tools for the purpose of performing at home | what are called small jobs; instead of being always obliged to send for a mechanic, and pay him for execu; ting little things, that might be sufficiently well done by a man or boy belonging, to the family provided that the proper instruments were at hand. The cost of these articles is very trifling, and the advantages of having them ~ in the house, (particularly in the country,) are beyond 9 * 7 | 106 ECONOMICAL HOUSEKEEPER. all price. In a small private family, it may not be neces- sary to keep more than a few of these things; but those few are almost indispensable to comfort. For instance, there should be an axe, a saw, (a wood-saw also, where wood is burned, ) a claw-hammer, a mallet, a ginvblet, a screw-driver, a small plane, a carpet-fork or stretcher, one or two jack- knives, a pair of large scissors or shears, and a trowel. If there were two gimblets and two screw-drivers, (large and small,) it would be better still. Also, an assortment of hooks and nails of different sizes, from large spikes down to small tacks, not forgetting a portion of brass- headed nails, some large and some smaller. Screwsyalso, will be found very convenient. The nails and screws should be kept in a wooden box, with divisions or par- titions to separate the various sorts, for it is very trouble- some to have them mixed. No house should be without glue, chalk, putty, paint, cord, twine, and wrapping-paper; and care should be taken that the supply is not suffered to run out, lest the deficiency might cause delay and inconvenience at a time when most wanted. It is well to have, in the lower part of the house, a deep closet, appropriated entirely to tools and things of equal utility, for executing at once such little repairs as conve- nience may require, without the delay or expense of sending for an artisan. ‘This closet should have only one large shelf, and that not more than three feet above the floor. Beneath the shelf may be a deep drawer, divided in two. ‘This drawer may contain cakes of glue, pieces of chalk, hanks of manilla-grass cord, and balls of twine - of different size and quality. There may be small shelves at the sides of the closet for glue-pots, paste-pots, and brushes ; pots for black, white, green, and red paint, cans of painting oil, éc. On the wall above the large shelf let the tools be suspended, or laid across nails or hooks of proper size to support them. ‘This is much better than to keep them in a box, where they may be injured by rubbing against each other, and the hand may be hurt by feeling among them to find the one that is wanted. When hung ~ against the closet-wall, each tool may be seen at a glance. We have been shown an excellent and simple contrivance, for designating the exact places of these things. On the wall directly under the nails that support the tools, is ECONOMICAL IIOUSEKEEPER. 107 drawn, with a small brush dipped in black paint or ink, an outline representation of the tool or instrument appro- priated to that particular place. For instance, under each saw is sketched the outline of a saw; under each gimlet is a sketch of a gimlet; under the screw-drivers are slight drawings of screw-drivers: so that when any tool is taken away for use, and afterwards brought back again, the exact spot to which it belongs may be found in a moment; and all confusion in putting them up, and _find- ing them again, is thus prevented. We highly recom- mend this plan. : Wrapping-paper may be piled on the floor under the jarge shelf. It can be bought very low, by the ream, at the wholesale paper stores; and each house should be supplied with it in several varieties. For instance, coarse brownish paper for common things. That denom- inated ironmonger’s paper, which is strong, thick, anid in large sheets, is useful for enclosing heavy articles. Nan- _ keen paper is best for putting up nice parcels, such as books and things of fine quality. What is called shoe- paper (each ream containing a variety of colors, red, blue, white, and buff) is very useful also for wrapping nice articles, as it is soft, and not brittle. This paper is _ cheapest of all. Old waste newspapers are unfit for wrapping any other articles than glass, china, brass, and tin — things whose surfaces are so hard and polished that the printing-ink does not rub off on them — also they can be easily washed. Waste newspapers had best. be used for lighting fires, singeing poultry, and cleaning windows and mirrors. Waste written paper is of little use but for allumettes, or lamp-lighters. It is well to keep a large jar, or bag, to receive scraps of old paper, as it sells for a cent a pound ; and these cents may be given to a poor person. We have seen people, when preparing for a journey, or putting up things to send away, “at their wit’s end” for want of a sheet of good wrapping-paper, a string of: twine, a few nails, or a little paint to mark a box. We have seen a door kept open during the whole of a cold day and a cold night, for want of a screw-driver, to fix a disordered lock. It seems scargely credible that any respectable house should be without a hammer; yet we have known persons whose sole dependence for that . > 108 ‘- ECONOMICAL HOUSEKEEPER. indispensable article was on borrowing of a neighbor And when.the hammer was obtained, there were perhaps no nails in the house of the size that was wanted. The attention of boys should be early ‘directed to the use of common tools. And if they had tools at hand, there are few boys, in our country, that would not take pleasure in using them. By seeing carpenters, glaziers, locksmiths, and bell-hangers, at work, they may véry soon learn to be passably expert in these arts; and frequently a smart and observant boy will acquire great amateur proficiency.in them. In a house whiere, among other tools, there were always a glazier’s diamond, knife, &c., we have seen a pane of glass put into a broken window as neatly as if done by a professor of the art. We have known boys who could make a box, or a bench, or a little table; who could hang and repair bell- wires, mend locks and hinges, paper or paint a small room, mend a broken window-cord, re-lay a brick hearth, repair the yard pavement ; — and find great amusement in doing these things. We once knew a family of four boys living in Phila- - delphia, who entirely, and with their own hands, built for themselves, in a large yard, what they called a play-house ; that is, a house to play in when the weather was bad. It was a one-story, one-room structure, made of boards, with a shingle roof. It had a well- fitted door, and two glazed windows; and they papered the walls of the room with newspapers. WEIGHT AND MEASURE. Wheat Flour, one pound is one quart. Indian Meal, one pound two ounces is one quart. Buiter, when soft, one pound is one quart. White Sugar powdered, one pound one ounce is one quart. Best Brown Sugar, one pound two ounces is one quart. Liquids, Sixteen large table-spoonfuls are half a Pi Fre jes 6? oe ef are one gil Four ol + be are half a gill, or one glass. ‘Twenty-five drops are equal to one tea-spoonful. A common wine-glass to half a gill. A conimon tumbler to half a puts e ' & i ae Baar pocc ann cooc a odocp can coonT coacsnECoad : Boo ksellery : ar Gee ‘USUALLY: B00) gious Cee the / the di mies a new. article of. of 0 D Vier ‘Otis yf one rent designs, _ The following notice of th em ‘is from the W. £ q - : exe pie attention to th . manufactured. and sold .by Mr : , ont will give him.a call, and ex: ‘themselves. He manufacture py th -- whose delicate metallic point’ the: various | , can be filled up with the name: of the: pers “sp Sppear on no common ‘card,’ Si Fable: ae an as ‘