I LIBRARY OF CONGRESS, i * <%/.„/,. TTI53" * i — ' ' ♦ ♦UNITED STATES OF AMERICA,* THE PEOPLE'S OWN BOOK OF RECIPES, AXD INFORMATION FOR THE MILLION. THE PEOPLE'S OWN BOOK OF RECIPES; AND INFORMATION FOR THE MILLION. CONTAINING DIRECTIONS FOR THE PRESERVATION OP HEALTH — FOR THE TREATMENT OF THE SICK, AND THE CONDUCT OF THE SICK-ROOM :— WITH A FULL DISCUSSION OF THE MORE PROMINENT DISEASES THAT AFFLICT THE HUMAN FAMILY, WITH FULL DIRECTIONS FOR THEIR RA- TIONAL TREATMENT. ALSO 1000 PRACTICAL AND USEFUL RECIPES, EMBRACING EVERY DEPARTMENT OF DOMESTIC ECONOMY, AND HUMAN INDUSTRY ; WITH COPIOUS NOTES AND BMBN- DATIONS, EXPLANATORY AND SUGGESTIVE. COLLECTED/ COLLATED, ARRANGED AND EDITED, BT S. S. 8CHOFF and B. S. CASWELL, M. D. IPrice, Handsomely Bound in Cloth, &1.50 C Kenosha, "Wis, PUBLISHED BY SCHOFF & WINEGAB, 1S67. Entered according to act of Congress, in the year 1867, by S. S. Schoff, in the Clerk's Office of the District Court of the District of Wisconsin. :7 <«.**' PREFJACE. TO THE PUBLIC. Read this preface. In this fast age of the world, few people stop to read the preface to a book, but we insist upon our right in this instance to an in- troduction before we are put through the ordeal of scrutiny and criticism. We can better explain our purposes, our aims and intentions, and what we have striven to do for. and what we ask of, the pub- lic, in a few words, confidentially spoken, than this same public could do it for us, perhaps, after having made a hasty, and^ten to one, a careless examination of our book. In an editorial career of twenty years, which has been devoted more to the wants, wishes and demands of the public for whom we labored, than for the grat- ification of any sefish desires or the accomplishment of any selfish end or aim, it is safe to assume that we have had an opportunity to acquire some idea of what those wants, wishes and needs of the masses for whom and with whom we have so long labored, are. And we may also assume that such an expe- v { Preface. rience has given us a great many facts, and a great many items of valuable information, which brought together, arranged, condensed and put into conven- ient form for preservation, would be valuable to ev- erybody. For years we have been collecting and preserving such facts and items as seemed to us in- trinsically valuable, and this book, " The Peoj.rfe's own Book of Recipes" is the result of our labors. We give the work to the public, confident that, with all its failings and shortcomings, which owing to circumstances, no doubt, are many, it contains much practical information and many useful facts, that every man and woman will almost daily make use of. We do not claim, of course, that everything in this book is new or original, or something that nobody has heard of before, but we do claim that it is a compilation of a thousand useful and vain able things in such shape and form that every person may have them at his or her hand for convenient reference. " Knowledge is power." Materials lie around us everywhere, scattered by the hand of a wise and be- neficent Providence, for our profit, our enjoyment, and advancement in all the elements of progress and prosperity. All that is wanted is the knowledge to enable us to use those means — to utilize, as it were, the "raw material," for unnumbered blessings and conveniences. The object of the " People's Own," is, in a measure, to furnish that knowledge — to put ftpl Preface. vii into the hands of every person a thousand useful, practical facts that are always at hand just when they are wanted. There is not a man nor a woman in any condition of life, whatever may be his or her profession or calling, who will not more or less frequently be in want of the knowledge of the very facts we have here crystalized, so to speak, and rendered inde- structible. Our aim has been to furnish only the useful and practical. We have put nothing in mere- ly " to fill up," but have made the most of our space. Every item has been weighed in the balance of use- fulness and intrinsic value. Many of the recipes we give are now published for the first time ; they have been sold through the country by agents and peddlers, some of them at ex- orbitant prices. Others have been published in newspapers, which have been lost or destroyed, and even if preserved, can never be found when wanted. With the eopious and convenient index given, it is but the work of a moment to turn to the remedy or treatment of almost any accident or sudden attack of disease. In case of sudden attack of cholera, cholera mor- bus, or summer complaint, the first duty of course is to send for a physician, but in the meantime some- thing must be done, and with this book at hand, you find at once what that should be. And in ref- erence to this matter of cholera, there is every reason tm ftffaca. to suppose that the summer of 1867 will be charac- terized by a more general prevalence of the cholera and choleraic diseases than the last year witnessed. The Treatment we give is that publicly recommended last season by the Boards of Health of nearly overy large city where the cholera made its appearance. — "An ounce of prevention is better than a pound of cure,*" is a very trite maxim, but it is true and to the peint. This cholera treatment that we give, is for the most part, preventiv% In the newer parts of our country the great west, the northwest and southwest, the pioneers, the men who stick their stakes out into the wilderness, and found settlements, are liable to be bitten by rattle- snakes, massaugas and copperheads — the most com- mon of the deadly poisonous snakes of this section of the country. In such oases whqn a few hour's delay may prove fatal to some love4 member of the family, you have here 1jfte certain rem- edy for immediate application. In case of bite by rabid dog, which is every day becoming of more fre- qnen t occurrence, when a few hours' delay subjects the sufferer to certain death by th^t most dreadful of all diseases, hydrophobia, you turn at once to your " People's Own" and find the treatment sim- ple end plain, that will destroy at once the deadly virus, and set at rest all apprehension. In case of accidental drowning or suspended animation from that cause, you have here full instructions for the Preface. ix most approved treatment, by the application of which many a precious life has been saved. It is one of the weaknesses of human nature, that we should al- ways provide against, that in cases of sudden emer- gency, when coolness and concentration are most needed, nine out of every ten persons are so bewil- dered and flustered, that they know not what they should do — they cannot think nor act — though un- der ordinary circumstances they might know what to do and how to do it. With this book to refer to, they are masters of the situation, and with its clear and definite instructions coolness and confidence are at once restored, and they proceed without doubt or trepidation in the discharge of the duty demanded by the occasion. The farmer's horse may be attacked by some of the numerous diseases that afflict this noble animal. In nine cases out of ten, a valuable animal may be saved by knowing what to do and when to do it. — We give certain and reliable remedies, whose effica- cy has been proved in numberless cases for all of the more fatal disorders that attack the horse. Some of them, men have paid $50 or $100 for, and after using, have declared them cheap at that. Cattle, sheep, hogs, and all domestic and useful animals are subject to disorders which are easily cured if taken in season, and rightly treated. We give in this book the most approved cures and method of treat- A2 x Preface. jnent pursued by the most successful veterinary sur- geons. The mechanic and artisan will find in these pages a thousand facts and items of information especially adapted to their business and profession, and which will perforce, when once known, be brought into daily use, and made valuable and remunerative. In the household — in a thousand little things that contribute so largely, in the aggregate, to our health, happiness, enjoyment, convenience and success in life — these pages will' be most consulted, and there- fore most valuable. Without casting any reflections upon anybody, it is certain that the science and art of housekeeping with its onerous duties and respons- ibilities, were never so much neglected as at the present day. With housekeeping, as it used to be with farming, it seems to be supposed that the knowledge of its duties and requirements will come of itself or by intuit i • . While years of study and practice with high salaried teachers, are devoted to learning to play on the piano, which in ninety-nine cases out of a hundred will result only in the means of a few years' or a few months', perhaps, pastime, no time nor teaching is given to what is really and inevitably the occupation of a lifetime. We state these facts with no intention of criticising or com- plaining, but merely to show the help that such a book as this must necessarily be in every household. Here is the knowledge ready prepared for the house- Preface. xi keeper, for constant reference, that could only be ob- Another feature of this work to which we wish to call attention, is the running comment on almost ev- ery recipe, and every subject introduced. Much in- formation and many useful facts are given in the comments that could not be given in the form of a recipe. These portions are printed in large type, and leaded, in order to show the reader at a glance if looking for a recipe* where it may be found. Our advice to every one is, read the comment before at- tempting to use the recipe, and thus learn all about it. In conclusion we can only say to the purchaser of our book ; we have done our best to give you the worth of your money. And we have the confidence to believe that we have done it. We declare it as our conviction that no man nor woraan, no matter what his or her station or circumstances in life may be, will buy " The Peoples Own," without getting more than its cost out of it. INDEX. ART of Catching Fish, Apple butter,substitute for Asthma, symptoms and remedies, Apple custard, Acute catarrh, Artificial rubies, Ivory, Ants, to exterminate red Apples, ho v.- to keep Apple Jonathan Apple snow, to make, Apple biscuit, Asparagus loaves, Apple jelly, BISCUIT, Light, Bread Buua, Light— Hot Cross Buckwheat Cakes Broken Cakes, use for Blacking, oil paste Premium Bleaching, liquid Bed bug poison, Beer, medicinal root — white spruce, Common small — cream — ginger- Root, cheap Barley water .... .... Burns, remedies for, and scalds, remedy, Barrels, new oak, to prevent coloring, Beef, best method to keep, Boiling meats, hew it should be done, how to boil fish, British oil, how made, Blackberry nummerry, Blackberry cordial, beverage, Breakfast dish, Bleeding, to stop, Bruises, how to treat Butter, Rules for making good, to sweeten rancid — to preserve Bronchitis, remedies for, Broken bones, how to set, Bees, wintering, &c. mperance Into, XUl Beeswax, to prepare, Buckwheat, harvesting — flour, Bread, steamed brown, Pumpkin — rice — cream of tartar, Sour milk — graham — potato, To make good Graham — steamed, corn, Rye and indian, Biscuit, sponge; tea, .... Light ; bread, Good, Buns, to make, Balm of a thousand flowers, Balsam, genuine healing, Blanc mange, Burns, sure remedy for, Blood, to stop the flow of, Bots in horses, remedy for, Bosoms and collars, Brass coating, .... Burning fluid, to make, Bugs, dead shot for, How to cheat, Bronzing, CAKE, lemon tea — old fashioned short cake, Rice breakfast, Breakfast, Indian corn, Rich tea — sponge — wonders, Wedding — breakfast — nice pound — i delicate — drop — queen, Composition — coffee — doughnuts — gold- cm — snow — silver, .... German tea— mountain— corn starch— dessert— scald- ed ginger — tea— pound — fruit — sponge, Silver — gold — almond cheese — economy, Union— jelly— huckleberry giiddle— potato griddle- Crisp ginger, Cream of tartar ; r*^, puff; soft sorghum, Curry powders, to make, Corn dodgers, Crackers, butter, &c, Chicken corn pie, Crullers, corn meal, Chowder, fish, to make, Chicken salad, to make, and turkey patties, to make, Codfish balls, to make, Chickens, best way to cook .... Cookiag without milk, Coffee, to settle, Cookies, molasses — ginger — telegraph, Cast iron utensils, to enamel, Articles to tin, cup — bride's — loaf— lem- xiv Index. Cider, how to make good, 812 Substitute for 43 Cream, substitute for — scalded, 320 Cold, 323 Cherry-tree cum cement, 323 Cologne, Eau de, how to make, 323 Currants, to preserve, 331 Citron melon, to preserve, 333 Citron preserves, 334 Currant jelly without cooking, 336 Jam, 339 Crab apple jelly, 338 Cocoanutpie, 203 Custard, apple, 203 Rice — baked— boiled— golden — cream — common, 205 Oatmeal, 342 M. Soyer's, 379 Canary birds, te clean, 323 Cheese, how to make, 207 Coloring, 208 Catsup, walnat, 209 Plum, 379 Tomato, 380 Cloth, to make water-proof, 216 Cloths, to revive faded black, 247 Catarrh, how to treat, 217 Acute, 218 Catarrh snuff, 73 Corns, how to remove, 218 Colic, ; 13S Bilious, how to treat, 225 In horses, to cure, 228 Another cure, 394 Convulsious, treatment of, 399 Cattle, to relieve when choked, 233 . Hollow horn in, to cure, 283 Bloody murrain in, treatment for, 234 Texas or Spanish fever, ' 234 Lo*s of cud — rinderpest, 235 Warts ou, 185 Calves, to cure scours in, • 233 to fatten, 185 Cement, diamond, 240 to mend crockery ; for stone ; boilers ; rubber ; for Petroleum stills; for attaching wood ornaments; for leather belts ; for brick walls, 242 For rooms ; white cement ; liquid cement, 343 For Crockery, &c, 62 For Leather, 63 For earthenware, 390 Japanese, • 403 Cental system of measuring grain, 33g Wheat, corn, rye, 3VI7 Barley and oats, 39q Index. xv Conying machine, substitute for, Cofiee sj up, make; Cream Cakes, Boston, Chafing, to prevent, Cracks in wooden furniture, to fill up Chimneys, to prevent soot in, to extinguish burning, Camphor storm-glass, ... 7 Camphor, its uses, Liniments, Embrocation, Corn, to measure in the crib, How to pop, Pop corn bails, Cholera, its treatment, Cause and Symptoms, — Course of treatment, Collapse, treatment, — Dr. lire's remedy, Chilblain lotion, " Catching fish, secret art of, .... Consumption, .... Consumptives, hints to, Cough syrups, .... , Cough drops for children, Cold and cough balsam, Collodion, to make, .... Cure for snake and insect poison, Cream soda, Chapped hands, Costiveness, remedies for, Croup, Cancer, Remedies for, Cold, intense, freezing, remedy for, Cows, points of excellence in, .... DETECTOR for counterfeit gold and sib Dogs, treatment of, Dyspepsia, Dysentery, Cure for, Diabetes, Diptheria, Dropsy, Drowning, how to resuscitate, Drunkeness, Dislocated limbs, Drinks for the sick, Dye stains, to clean the hands from Dyeing, Diarrhoea, remedies for, and cholera syrup, .... Tincture, Diptheria, cure for, XT! Into. Dresses, to make fire proof, Dumplings, potato ; egg ; baked apple Doughnuts, Dried fruit, to protect worms from, Dry feet, how to have, .... Drawn butter, Drink, pleasant evening, EGGS, how to keep, Substitute for, Artificial nest, Epilepsy, remedies and treatment, . Erysipelas and its remedies, Ear-ache, cause and treatment, Remedy for, Eyes, sore and inflamed, Eating and drinking, remarks on, Egg puffs, to make, Egg plant, to cook, To fry, Eggs, pickled, .... .... FRECKLE lotion, Fellons, remedies for, Lobelia cure, ox-marrow cure, Feionifuge, to cure fellons, Fever, remarks on, Prescriptions for, .... Dr. Bach's treatment of, Continued and inflammatory, Yellow ; scarlet, Typhus and typhoid, Bilious treatment, Fever and ague, treatment for, Prescription for, Fruit, to preserve fresh, .... Fence posts, how to place, Floating island, .... Fainting from loss of blood, Furniture, imitation mahogany. Rosewood, imitation ; oil-finished Varnish for, To fill season cracks in, .... Faded paint, to renew, Flies, how to destroj', Flies and insects, to get rid of, Fruit trees, to destroy insects upon, Fruits, to pack for transportation, . . Fence posts, to prevent from decayin Flowers, to extract odor of, Float, how to make, Florentines, to make, , Fritters, how to make, Frosting for cakes, Fish, to boil, Food for infants, Prof. Leibig's, Fire kindlers, to make, to stai Index, xva GL.UE* Drepare€, 6ti Marine, for wood * 241 Glass bottles, &c, to clean, '" 71 Glass, to cut, 238 Gall stones, to remove, 72 Grapes, to keep, ... ' 83 Garden walks, water and weed proof, " 252 To kill weeds in, .... 252 Grease spots, to remove froru woolens, ..." 257 To extract from cloths, ... 203 l^alls, to make, ..." 408 Graphs, to preserve ; French method, " 285 Gimr^r, imitation preserved, 318 Gelatine, soap, "' 322 Gooseberry fool, ........ 341 Green corn stew, 353 To preserve for winter, " .,.."'"' 354 Ginger snaps, 379 Gruel, Indian meal, to make, ' 407 Goose, to roast, ........ 382 HAM, how to cook, 38O Headache ; sick headache, .... .... 31 Headache Lotion ; headache drops, " 32 Hair restorative, " 33 Dye ; Columbian dye, "*' 39 Invigorator, " 35 To remove superfluous ; rose oil ; " 38 Wash ; oil, 34 Hungarian oil ; pomatums for ; to prevent falling out, 40 Hair brushes, to clean, 41 I ) ot drops, genuine, 58 Horses, Baulky, / 46 Blanketing in winter, 187 Hunter's secret, " 69 Harvest drinks, 75 How to get rich, 88 Honey, to make artificial, 92 "To make Cuba, 93 Artificial clover, 94 Hvdrophobia, remarks on, 97 Treatment of, 99 Saxon remedy ; Grecian remed3 r , 100 Youatt's remedy, ... 102 German remedy, 103 Syrian remedy, ' 227 Heartburn, how to treat, 138 Hooping Cough, general remarks, 142 Treatment and remedies, 149 Hanging, what to do in case of accidental, 169 Hay, clover, 191 Hick's ointment, 219 Hive syrup for croup, 226 Horses, mash for, 224 Cure for scratches in , 227 Colic in ; to cijre baulky, ........ 2iJS x Y iii index. Stables for, how to build, 228 to prevent flies from teasing ; ringbone and spavin cure, 229 Bone spavin remedy, 229 Norwegian bone spavin remedy, ; spavin cure ; poll evil remedies, 230 Sloan's ointment ; condition powders ; cure for bots, 231 Heaves, remedies ; founder, remedies, 232 To tell age of by the teeth ; when unsound, , 288 Physicfor, . "".... 233 Hog cholera, cure for, — .... 236 Trichina 1 , remedy and preventives, 235 Sore throat in, remedy, 336 Hop lice, to destroy, English remedy, 254 Harlaem oil, to make, 268 Hearth-rug, to make, 271 Hens, to make lay in winter, 287 Harvest field, drinks for, 315 Hot rolls, 345 Horse radish sauce, — 362 Hams, to cure and keep, three methods, 260 Hair wash, camphorated, — ••• 401 Hands, cure for chapped ; to make white 407 INK, black writing ; invisible, 45 Blue ; red ; indexible, .... •••• •••. 56 Indcllible for cloth ; superior black writing, ... 57 Sympathetic and invisible, ... 303 Ice cream, farmer's ; whipped ; Philadelphia, .... .... 64 Infallible, Remedy, remarks on, 65 Influenza, treatment of, 150 Itch, cause and cure, 157 Ivory, artificial, '' 239 Iron'rust, to remove from white stuff, 256 ink spots, to remove, 257 Insects, to destroy with oil, 258 Parasites, how to destroy 264 Impromptu ice pitcher, 271 Irish stew, 407 JAUNDICE, treatment of, .... 141 Johnny cake, superior, 196 Wedding, 355 Japan for tin, 269 Tortoise shell , painting on, 275 Jellies, red currant ; currant, without cooking ; strawberry, 336 Blackberry ; apple, 337 Dried apple ; lemon ; crab apple, 338 Jams, currant ; pine apple ; strawberry, ... 339 KID gloves, to clean, 69 To color, 70 Kid leather, to prepare, 273 LIVER complaint, causes and cure, 142 Remedies for, 143 Liniment, celebrated Mustang, 220 Ladies' dresses, to make fire proof, 247 Lard, to harden for candles, 249 Index. xix Lard, to purify ranci 158 Liniment for, 219 Rheumatic liquid, 317 Rinderpest preventive, ' 235 Rubies, artificial, 23'.* Rat Exterminators— to drive away, '. "254 Ribbons, how to clean, 258 Rhubarb Cordial, 307 Raspberry Shrub, 316 Roses, tincture of, 320 Rose water, to make, 321 Rusk, sweet, egg-, 850 Russian bear, 381 Razor paste, 408 SHAMPOOING mixture, * 36 Shampooing compound, 3? Stimulating Onguent, 46 Silver Humbug, 46 Starch polish, 49 Silver plating fluid, 57 Soap, French chemical; shaving, 59 Shaving oil, . ... 59 Soldering fluid, 62 Silver solution, 68 Salve, black, to make 72 jste Green; sticking, 227 Conklin's celebrated, 267 Silk, to restore faded, 84 Stye on the eyelid, 86 Sick person, how to hold, 8*5 Salivation, remarks on, 133 Small pox, treatment, 155 Scrofula, treatment and remedies, 159 Scurvy, " " •« »^> Suffocation, 1 reatment or, .■*■*" Sheep, now to treat, lbt» Stables, how they should be built 188 Sausage how to make them, 188 Sauce for puddings, 199 Excellent, '" . 301 ■Mrs. B\s loam, 202 Salli-e's vinegar; very rich; white 203 Poor man's puddins. 368 Staffing, ite r r0 ast fowls, 207 XX11 Index, Sick room, how to ventilate, — 212 Stuttering, how to cure, 212 Solvents for gum shellac, » 238 Storm glass, to make, 244 Starch, to make colored, 247 Shingles, to make fire proof, 248 Stoves and pipes, care of, 248 Serpent's eggs, substitute for Pharaoh's, 270 Squash, to bake, 271 Spinach, how to cook, 372 Sympathetic and invisible inks, 304 Skins, to cure lamb, 273 to tan fur, 273 Shoes, how to make water-tight, 278 Preparation for 6oles and uppers, 278 to attach gutta percha soles, 279 to make soles water proof , 0-9 Varnish for, 279 How to take measure for ; to clean, 281 Sweet potatoes, how to transplant, 284 How to keep all winter, 284 Scarlet flannel, to wash, 303 Soap, to refine, 303 Sympathetic and invisible inks, 303 Syrup, diamond, to make, 316 Sherbet, Persian, to make, 317 Soda, cream, to make, 317 Strawberry cream, 340 Sorghum apple sauce, 342 Shortcake, strawberry, 347 Raspberry, 348 Shad, how to bake, 359 Strawberry dumpling, 361 Seup, Prof. Liebig's, 361 From mince pie meat ; dry bean, 362 Spavin liniment, ($50 recipe,) 393 Syrup, how to make, 396 Sticking plaster, nonpareil, 400 Salve for the lips. 400 Sun-stroke, how to treat, 408 TOOTH paste, 402 Tooth ache, magic drops for, 41 Balsam, 402 Tooth powder, 41 Antiseptic, 402 Transparent soap, to make, 47 Turkish rouge, to make, 60 Toast water ; tea ; slippery elm, 180 Tea, lemon ; flax seed ; beef, 181 Teeth, how to fasten loose, 220 Trichinae preventive, 235 Timber, to preserve, 244 Time to cut, 286 Tires, to keep on wheels, 248 Tripe, how to clean, . . , « 261 Index* xxm Tripe, to prepare for the table, . , 382 Tea, how to make, 323 Toast, to make savory, 855 Tomatoes, sweet pickled, 363 Baked, 371 Tea crackers, 377 Tongue toast, 405 VANILLA, extract of, Gl Vaifcish for leather, 63 to prevent iron from rusting, 83 For shoes, 279 For rough work ; for tools, 83 For wood patterns, 245 For iron work ; crystal, ■. 346 For grates, &c, 84 Ventillation, necessity for, 165 Vinegar, cheap way to make, 214 Vegetable materia medica ; alder ; arbor vitae", angelica; Arnica ; prickly ash ; balm of Gileadbuds ; balmony ; balsam fir ; barberry, 387 Baybeny ; both root ; blackberry ; blue flag ; boneset; burdock; cayenne; clematis; convolvulus; catnip; chamomile ; wild black cherry, 888 Cancer root ; cleavers; comfrey ; coltsfoot; dandelion; dogwood ; elecampane ; evan root ; ginseng ; gold thread ; golden seal ; golden rod : gum myrrh, 389 Hemlock, hoarhound ; Indian turnip ; ladies' slipper, lily ; lobelia, 890 Mayweed ; marsh rosemary ; motherwort ; mullen ; pennyroyal ; peppermint ; plantain ; poplar ; skull- cap, 391 Sage; saffron; sassafras ; skunk cabbage ; smart weed; spearmint ; sumach ; slippery elm ; sweet flag ; Vir- ginia snake root, unicorn, 392 Valerian ; wintergreen ; witch hazel ; wormwood ; yarrow, 393 WART and corn salve, 44 Washing compound, London, 47 Washing fluid, 48 Wash for the face, " gj Wash balls for the"toilet, 402 Wash for fences, ' " 79 Whitewash, to make, , 79 President's house, " gj Water, to soften hard, i-io To find, "" i§| Worms, symptoms, 244 Remedies for, * " 145 Tape worm, cure for, " ^45 Wounds, how to treat ; of large vessels, " * ' 010 Win«*, domestic, '" ... 304 Pieplant ; currant " 397 Blackberry, to make, four ways, . . 80S Compound, '"' 3^9 Black currant ; apple cider, , , , , *, ^ " • ' * 3x6 sxiv Index. Ginger, two methods, ... . .... 511 Grape, bow to make, 313 Strawberry, 915 Warts, to remove, 322 Waffles, with yeasf, 348 Welsh rarebit, '864 YEAST, to make, 78 Good potato, 306 HOUSEHOLD RECIPES. Cholera — Remedies and Treatment. Of course we do not propose to offer a recipe for the cure of Cholera. It is a Disease that demands the highest skill of the faculty ; yet it is a disease that often does its work of death so suddenly that an hour or two, and sometimes even half an hour, consumed in sending for the doctor, is fatal to the patient. The treatment and remedies recommended in the following card from that eminent christian Missionary, Dr. Hamlin, who was for several years a Missionary at Constantinople, and whose experi- ence in treating cholera extended through three vis- itations of that disease in Turkey has been approv- by so many eminent physicians and Boards of Health everywhere, that we are confident that it cannot but be of incalculable advantage to have it preserved in this form in every household. DR. HAMLIN'S LETTER. Dear sir : The cholera, which has just left ue, after commit- ing fearful ravages, is making its way into Europe and will proba- bly cross the Atlantic before another steamw has pa*t«L B 26 Cholera. Eemedies and Treatment. Having been providentially compelled to have a good degree of practical acquaintance with it, and to see it in all its forms and stages during each of its invasions of Constantinople, I wish to malce to my'friends in Maine some suggestions which may re- lieve anxiety or be of practical use. 1. On the approach of cholera every family should be prepared to treat it without waiting for a physician. It does its work so expeditiously that, while you are waiting for the doctor the work is done. 2. If you prepare for it, it will not come. I think there is no disease which may be avoided with so much certainty as the chol- era. But providential circumstances, or the thoughtless indis- cretions of some member of a household, may invite the attack, and the challenge will never be refused. It will probably be made in the night, your physician has been called in another di- rection, and you must treat the case yourself or it will be fatal. CAUSE AND SYMPTOMS. 3. Cause of attack.— 1 have personally investigated at least a hundred cases, and not less than three-fourths could be traced di- rectly to improper diet, or to intoxicating drinks, or to both uni- ted. Of the remainder, suppressed perspiration would comprise a large number. A strong, healthy, temperate laboring man had a severe attack of cholera, and after the clanger was passed I was curious to ascertain the cause. He had been cautious and prudent in his diet. He used nothing intoxicating. His residence was in a good locality. But after some hours of hard labor and v»ry profuse perspiration he had lain down to take his customary nap, right against an open window, through which a very re- freshing breeze was blowing. Another cause is drinking largely of cold water when hot and thirsty. Great fatigue, great axniety, fright, fear, all figure among inciting causes. If one can avoid alf these he is safe from the cholera as from being swept away by a comet. 4. Symptoms of an Attack. — While cholera is prevalent in a place, almost every one experiences more or less disturbance of digestion. It is doubtless in part imaginary. Every one notices the slightest variation of feeling, and this gives an importance to mere trifles. There are often a slight nausea, or transient pains or rumbling sounds when no attack^follows. No one is entirely free from these. But when diarrhoea commences, though painless and slight, it is really the skirmishing party of the advancing col- umn. ^Lt will have at first no single character of Asiatic cholera. But do not be deceived. It is the cholera nevertheless. Wait a little; give it time to get hold, and say to yonrself, " I feel per- fectly well, it will soon pass off," and in a short time you will re- pent of your folly in vain. I have seen many a one commit sui- cide in this way. Sometimes, though rarely, the attack commences with vomit- ing. But in whatever way it commences it it is sure to hold on. In a very few hours the patient may sink into the collapse. The hands and feet become cold and purplish, the countenance at first nervous and anxious, becomes gloomy and apathetic, although a mental restlessness and raging; thirst torments the sufferer while the powers of life are ebbing. The intellect remains clear, but all Oholera, Bemediea and Treatment, 27 the social and moral feelings seem wonderfully to collapse with the physical powers. The patient knows he is to die, but cares not a snap about it. In some cases, though rarely, the diarrhoea continues for a day or two, and the foolish person keeps about, then suddenly sinks sends for a physician, and before he arrives "dies as the foof dieth." COURSE OF TREATMENT. 1. For Stopping the Incipient Diarrhoea. — The mixture which I used in 1848 with great success, and again in 1855, has during the epidemic been used by thousands, although the attacks have been more sudden and violent, it has fully established its reputation for efficiency and perfect safety. It consists of equal parts by measure, of laudanum, spirits of camphor, and tincture of rhubarb. Thirty drops for an adult, on a lump of sugar, will often check the diarrhoea. But, to prevent its return, care should always be taken to continue the medicine every four hours in diminishing doses — twenty-five, fifteen, ten, nine, — when careful diet is all that will be needed. In case the first does not stay the diarrhoea, continue to give in- creasing doses — thirty-five, forty, forty-five, sixty — at every move- ment ot the bowels. Large doses will produce no injury while the diarrhoea lasts. When that is checked then is the time for caution. I have never seen a case of diarrhoea taken in season which was not thus controlled, but some cases of advacned diar- rhoea, and especially a relapse, paid no heed to it whatever. As soon as this becomes apparent I have always resorted to this course : Prepare a teacup of starch boiled as for use in starching linen, and stir into it a full teaspoonful of laudanum for an inject tion. Give one third at each movement of the bowels. In one desperate case, abandoned as hopeless by a physician, I could not stop the diarrhoea until the seventh injection, which contained nearly a teaspoonful of laudanum. The patient recovered, and is in perfect health. At the same time I used prepared chalk in ten- grain doses, with a few drops of laudanum and camphor to each. But whatever course is pursued, it must be followed up or the pa- tient is lost. 1. Mustard poultices. — These should be applied to the pit of the stomach and kept on till the surface is well reddened. 3. The patient, however well he may feel, should rigidly observe perfect rest. To lie quietly on the back is one-half of the battle. In that position the enemy fires over you, but the moment you rise you are hit. When attack comes in the form of a diarrhoea these directions will enable every one to meet it successfully. 4. But when the attack is more violent, and there is vomiting, or vomiting and purging, perhaps also cramps and colic pains, the following mixtiire is far more effective, and should always be re- sorted to: The missionaries — Messrs. Long, Trowbridge and Washburn — have used it in very many cases, and with wonderful success. It consists of equal parts of laudanum, tincture of cap- sicum, tincture of ginger, and tincture of cardamon seeds. Dose, thirty to forty drops, or a half teaspoonful in a little water, and to be increased according to the urgency of the caw- In case the 28 Cholera, Kemediea and Treatment. first dose should be ejected, the second, which should stand ready, should be given immediately after the spasm of vomiting has ceased. During the late cholera seige, no one of us failed or con- trolling the vomiting, and also the purging, by, at most, the third dose. We have, however, made use of large mustard poultices, of strong, pure mustard, applied to the stomach, bowels, calves of the legs, feet, &c, as the case seemed to require. TREATMENT OF COLLAPSE. Collapse. — This is simply an advanced stage of the disease. It indicates the gradual failing of all the powers of life. It is diffi- cult to say when a case becomes hopeless. At a certain point the body of the patient begins to emit a peculiar odor, which I call the death odor, for when that has become decided and unmistak- able I have never known the patient to recover. I have repeat- edly worked on such cases for hours, with no permanent result. But the blue color, the cold extremities, the deeply-sunken eye, the vanishing pulse, are no signs that the case is hopeless. Scores of such cases in the recent epidemic have recovered. In addition to the second mixture, brandy (a tablespoonful every half hour), bottles of hot water surrounding the patient, especially the ex- tremities, sinapisms, and friction, will often, in an hour or two, work wonders. Thirst. — In these, and in all advanced cases, thirst creates in- tense suffering. The sufferer craves water, and as soon as he grat- ifies the craving, the worst symptoms return, and he falls a vic- tim to the transient gratification. The only safe way is to have a faithful friend or attendant who will not heed his entreaties. — The suffering may be, however, safely alleviated and rendered en- durable. Frequent gargling the throat and washing out the mouth will bring some relief. A spoonful of gum arabic water or of camomile tea may frequently be given to wet the throat. — Lyndenham's White Decoction may also be given, both as a bev- erage and nourishment, in small quantities, frequently. In a day or two the suffering from thirst will cease. In a large majority of cases it has not been intense for more than twenty-four hours. Diet. — Rice water, arrowroot. Lyndenham's White Decoction, crust water, camomile tea, are the best articles for a day or two after the attack is controlled. Camomile is very valuable in re- storing the tone of the stomach. The Typhoid Fever. — A typhoid state for a few days will follow all severe cases. There is nothing alarming in this. It has very rarely proved fatal. Patience and careful nursing will bring it all right. The greatest danger is from drinking too freely. When the patient seemed to be sinking, a little brandy and water or ar- rowroot and brandy have revived him. In this terrible visitation of cholera, we have considered ourselves perfectly armed and equipped, with a hand-bag containing mixture No. 1, mixture No. 2 (for vomiting, &c.,) a few pounds of pounded mustard, a bottle of brandy a paper of camomile flowers, and a paper of gum arabic. For conyenience we repeat th« formulas for mix- tures Nos. 1 and 2 : Oholera, Kemedies and Treatment 29 Mixture No. 1 (for Diarrhoea).— Equal parts by measure of laudanum, spirits of camphor, and tincture of rhubarb. Thirty drops for an adult, on a lump of sugar, will often check the diar- rhoea. Mixture No. 2 (for Vomiting, Purging, &c.).— Equal parts of laudanum, tincture of capsicum, tincture of ginger, and tinc- ture of cardamon seeds. Dose, thirty to forty drops, or a half teaspoonful in a little water, and to be increased according to the urgency of the case. Dr. Tire's Remedy. Dr. Ure, of Edinburg, states as follows : I here propose to give a method of treating cholera so simple* 60 rapid, so certain that it should commend itself to every unprej- udiced mind. I assert that it will cure when stimulants, opiates and the vast list of experimental remedies which have been used in this complaint utterly fail. Even when the disease has pro- gressed so far that eminent physicians have given up the case as hopeless, I have seen restoration by this mode take place almost instantaneously. Time — even a few minutes — often decides the fate of a person attacked; therefore speed is a great disideratum, and the treatment here recommended is the quickest on the face of the earth. In cholera, the serum or watery part of the blood runs off, leav- ing only the crassamentum, or thick portion. This is shown from the fact that the bodies of those who die from the disease, present the extraordinary peculiarity of being without fluid. Nothing re- mains but the thick parts of the blood — mere clots or coagula in the large vessels, and dark grumous blood in the smaller ones. — The first indication is to stop this enormous hemorrhage. Medi- cines administered by the mouth cannot meet the case like going directly to the seat of the disease — the bowels. For this purpose use this injection. Its simplicity is such that a child can give it. It is a never failing cure : Tincture kino, one ounce. Tincture opii, four drams. Amylum (common starch), one ounce. Tepid water, six ounces. Mix. Inject slowly into the bowels. The injection mixture should be of the consistency of thin gruel. If it should come away it should be immediately repeated. If the injection be properly administered, and in sufficient quantitiy it will stop the discharge from the bowels in fifteen minutes, and nothing will pass them for several days. The patient is then safe. A weak mixture of chloroform, spirits camphor and turpentine may also be taken by the mouth. It is the only internal remedy that I have ever seen amount to much. If the above injection cannot be quickly obtained, a preparation of starch water, containing a solution of alum or laudanum, forms a cheap, convenient and effective injection. By this treatment, I will pledge all I am worth that I can cure more cases of cholera thamall other systems of medicine combin- ed can possibly effect. 30 Oholera, Kemedios and Treatment. Another Remedy. The following remedy has been highly recommend- ed by those who have proved its efficacy : Mix in a small bottle equal parts of the tincture of opium (laud- anum), tincture of rhubarb, tincture of camphor, and essence of peppermint (treble strength). Add two drams of spirits of aro- matic ammonia. Then shake all the ingredients together, cork the bottle, and it is ready for instant use. It will keep for years. Dose. — Tea drops, twenty drops or a teaspoonful, mixed with a little sugar and water; to be taken every fifteen minutes, thirty minutes, or an hour, according to the severity of the attack and the age of the sufferer. This compound is pronounced by medical men to be excellent; but it must be remembered that it is a medicine which should be used moderately, although none can be harmed by it if they fol- low the above directions. A few doses generally relieve the patient. Children require only half the quantity used for grown people. Another Remedy. As there is said to be safety in a multitude of counsellors, we give the following additional remedy which has been recommended by many eminent med- ical men as an excellent remedy, and well worth be- ing kept on hand in every family. The recipe was used by the Liverpool Dock^ Compa- ny in 1849. It was shown that 127 men of the north works, and 93 men at the dock yards who had been attacked by diarrhoea or cholera, had taken the medicine prescribed, and the whole of them recover^ ed. Ten men at the north works and thirteen at the dock yards, similarly attacked, but who had not ta- ken the medicine, had died. In not a single case had the prescription failed. -Recipe for Diarrhoea and Cholera. — Three drams of spirits of cam- phor; three drams of laudanum; three drams of oil of turpentine; thirty drops of oil of peppermint. Mix, and take a teaspoonful in a glass of weak brandy and wa- ter for diarrhoea, and a tablespoonful in weak brandy and water for cholera. Lose no time in sending for medical attendance, when attacked, and inform the doctor of what has been taken. Headache. 31 Headache. Formerly, I was much troubled with the headache, but for some years past I have been much benefitted by the following practice : Every morning before bathing any other part of my body, I thoroughly wet the back of my head and neck with cold water. I would ad\ise every one who is troubled with a daily headache to adopt this simple practice. Sick Headache. This distressing complaint is often caused by over eating. As soon as you feel you have eaten too much, take a walk. If the weather is pleasant go out of doors, but walk even if you have to walk back and forth in your own room. Do not walk very fast at first, but gradually increase in rapidity until you perspire freely. Continue walking fast until there is no feeling of distress about the stomach or lungs. Then cool off gradually, and eat but little at the next two or three meals. Many cases of sick headache arise from the filthy habit of letting the mouth go uncleaned. If you are often troubled with the head- ache, wash the teeth thoroughly after every meal and scrape the tongue every night and morning. Drink nothing of an alcoholic character, and not eat as much meat as your appetite sometimes seems to crave. — Those who are subject to attacks of the sick headache can usually tell in advance when one is coming on. The head should then be washed in cold water. Be 32 Headache. eure and eat nothing for a few hours, but instead, it would be well to drink a glass of very sour butter milk. If the attack is very severe, Headache Lotion. Take half a pint of rose water and two teaspoonfuls of vinegar. Apply it to the part affected whenever the head is aching. Use fresh linen and lotion each application. Tincture of Blood-Root. This is made by putting one ounce of the dried, bruised root in- +o one pint of alcohol. Take one teaspoonful every morning, and eat only such food as will easily digest, and only a reasonable amount of that. I am told that many who have long been subject to the headache, have received help by using this tincture. Over-eating undoubtedly produces many severe headaches, therefore the advice to "eat only a reasonable amount" of easily digested food, is good. If you will indulge beyond measure in eating, drinking, smoking or other sensual habits, you must suffer with severe sick headache. If you would avoid the headache, avoid the cause that produces it. Headache Drops. Take one-fourth ounce of genetian root bruised, one ounce laud- anum, one and one-half ounces sulphuric ether, one-half pint al- cohol, and half a pint of water. Put all into a bottle and let it stand about a week. Then take a teaspoonful once or twice a day. I procured this recipe from a female physician in New York. She says this and the tincture of blood- root are particularly useful to females who have the headache in consequence of a weak and debilitated condition. Hair Restorative. 33 Hair Restorative. Take one dram of lac sulphur, one dram of sugar of lead, and four ounces of rose water. Mix well, and shake the vial on using the mixture. Bathe the hair twice a day for a week, then use oc- casionally. By this means you will restore the natural color of the hair and keep it. To produce a new growth of hair, bathe the bald part once a day. When used simply to beautify the hair, once a week is often enough. This preparation does not dye the hair but ope- rates on the roots and restores its original color — that is, if your hair was formerly black, this prepa- ration will cause it to grow out and be as black as ever. If your hair was brown, this will cause it to grow that color. As an article to beautify the hair, this preparation is unsurpassed. In all cases when you apply this to the hair, rub it on to your head with your fingers or a soft brush. It is better to use the fingers and palm of the hand. Eub it in well, for it produces its good effect by working on the roots of the hair. It very seldom fails of producing a new growth of hair, or of restoring gray hair to its original color. — I have seen it used in hundreds of cases and never knew a case in which it was a total failure. The first case I ever knew of its use, was this : I met a man in Danville, N. Y., who had been using it a short time. I noticed that the ends of his hair were gray, while closer to his head the hair was a dark brown. I took the liberty of asking him the cause, and learned that he had been using this prep- aration. Since then I have known many similar B3 34 Hair Dye. cases. The only objection to its use is that it takes time for the hair to grow out new, before you have the original color. Sometimes it makes the hair al- ready on the head look a little darker, but the whole work is not done till it has all grown out new from the roots. Some, in using this, dye the hair already grown out, and use this preparation, thus avoiding the pe- culiar appearance of black hair near the head and gray hair further out. The expense of making this is very small, and it is full as good as the best of the advertised Restoratives that have become so popular. It has the advantage of hair Dye in that it does its work from the roots, and hence no new gray hair is continually making its appearance. Hair Dye. Take a small lump of lime and reduce it to a fine powder by throwing on a little water. Put on just enough water to slack the lime and leave it to dry. Then take two parts of lime and one of litharge, mix well, and if you desire a black, form into a paste with wa ter. If you desire abrown, form into a paste with milk. Clean the head thoroughly with a fine tooth comb. Then wash the hair with soda and water to free it from grease. Work this paste well into the hair down to the roots and then lay on the paste pretty thick and cover the head with oil-skin or a cabbage leaf, after which go to bed. The next morning the powder should be care- fully brushed away and the hair oiled. Columbian Hair Dye. No. 1. Hydrosulphuret of ammonia, one ounce; solution of pot- ash, three drams ; rain water one ounce (all by measure). Mix and put into a bottle and label No. 1. No. 2. Nitrate of silver, one dram ; rain water, two ounces. — Mix and put into a bottle and label No. 2. Directions for using.— The solution No. 1 should be applied to the hair with a small brush, (a tooth brush is best,) and the applica- tion continued for fifteen or twenty minutes. The solution No. 2 is then to be brushed over, a comb being used to separate the Hair Invigorators. 35 hairs and allow the liquid to come in contact with every part. — Be careful and not let the liquid come in contact with the skin, 1 ain. If th no1 dai peal Bci'-.c using the dye, the hair or whiskers should be well clean- ed and dried. If you happen to get any stain on the skin wipe it off immediately with a cloth, and then wash the stained place. One dram of cyanuret of potassium in one ounce of water will remove any stain arising from nitrate of silver. I would not, how- ever, advise you to use it, for it is very poison and if you chance to get it on to any sore place injurious results may follow. Before putting this dye upon the head, try the effect of it by cutting off a lock of hair and applying the solution as above. If it works satisfactorily on the lock of hair, you may expect it will work the same on your head. These hair dyes are as good if not better than any other in use. The Columbian Hair Dye was kept a secret for a long time in the hands of a few. The hair dyes formerly in use did not do their work as well as these, but even these are not as reliable as might be wished. However if you try the prepara- tion on a lock of hair before applying it to the head, you need not be disappointed by a total failure. It is far preferable to use the Restorative and thus re- store the hair to its original color. The natural col- or of your hair is the color best suited to your fea- tures and complexion. As soon as you exchange the natural color of your hair for some other color, you spoil your own good looks. Hair Invigorators. There are many things used to invigorate the hair and give it a lively appearance. Never use any mix- ture on the hair that contains alcohol. Take 1 ounce carbonate of ammonia, 20 drops oil of lavender, 1 pint of sweet oil, mis. well. Apply daily until the hair stops fail- ing out. 36 Hair Dressings. This is very highly recommended by those who have used it. Strong sage tea used as a daily head-wash is good to prevent the hair from falling out. Onions rubbed frequently on the bald part of the head have been successfully used to produce a new growth of hair. This is certainly cheap and harm- less, but by no means infallible. As it cannot do harm and may do good, if you have a bald place on your head it will be well to try it. Ten drops of sulphuric acid in a pint of rain wa- ter makes a good wash for removing alkaline depos- its, which often cause the premature loss of hair. I got the above recipe of a traveling agent who was selling one of the much advertised hair restora- tives. He said that the success of the restorative depended on the above wash being used previous to the application of the restorative. I have no doubt that one great cause of the head becoming bald is that it is not sufficiently cleaned. Everybody's head needs washing as often and as thoroughly as their body. Any one who washes his head thoroughly with soft water every day, and with soap and water once a week, will need no shampooing, but for the benefit of those who have long neglected keeping the head clean, I give the following : Shampooing Mixture. Mix 1 ounce of purified carbonate of potash in 1 quart of rain water. Hair Dressings. 37 Directions for using.— Wet the hair with the mixture and rub it thoroughly with both hands. Then wash the head with clean soft water, after which it should be wiped dry with a coarse tow- el. When perfectly dry put on a little oil. It is not best to use much oil on the hair at any time. I have known this recipe to be sold for five dol- lars. The mixture costs but a trifle, and hence is very profitable to barbers. Ox Marrow Pomatum. Take 2 ounces of yellow wax, 8 ounces of beef marrow, and 12 ounces of lard. Melt all together, and when sufficiently cooled perfume with oil of almonds. This is one of the best pomatums in use, and if you must use pomatum you may rely upon this as being excellent. Shampooing Compound and Grease Extract- or. Take 1 ounce of shaving soap and whittle it into thin shavings, and then put it into a quart of soft water. Let it stand a few hours, shaking it up occasionally to give the soap a chance to dis- solve. Then add 2 ounces of aqua ammonia, and 1 teaspoonful of saltpetre. The whole should be put together in a glass bottle and corked. Let it stand about a week before using, and shake it up a few times, say once a day. Directions.— For shampooing use in the usual way. For remov- ing grease, oil, or stains from any kind of clothing, put some of it on the place and let it be a few minutes. Then rub it well and sponge it. Then wash it off with clean cold water. If the grease is not all removed repeat the operation. I bought this recipe of a barber in Detroit, Mich, He recommended it more than I should feel author- ized to. The following is the substance of what he said about it : It will remove any stain or paint in which there is any grease or oil. It cannot injure the finest fabric. In shampooing, if there is much grease and dandruff in the hair it raises all the more lather. Besides all this, it is sure death to bed-bugs. 38 Superfluous Hair, Put it into the crevices and places where they like to live, and it will entirely destroy them. It is first rate for cleaning dirty wood work, such as doors that are frequently opened and shut with greasy hands. Wet a cloth with it and rub the greasy places, but do not use it where there is any paint that you do not wish removed. Rose Hair Oil. Put 10 drops of otto of roses in 1 pint of olive oil. Otto of roses is rather expensive, and for that rea- son seldom used. Much of the rose hair oil sold is made of olive oil and a few drops of essence of ber- gamot. Superfluous Hair. There is no remedy for the removal of superfluous hair that is in all cases perfectly harmless, but as we sometimes find hair existing on parts of the face or body where it ought not to grow, it is perfectly nat- ural for us to wish we could get rid of the extra growth. Let it be understood that each hair in grow- ing through the skin carries with it a transparent sheath. Within this sheath there is a passage for the growing fluid to flow out and in. This being the case, the true way to eradicate the hair is to de- stroy this passage or minute canal which conveys the nutrient liquids to the stems. This it is very diffi- cult to do without injuring the skin. The following is the simplest remedy I know anything about : Hair Wash. 39 Beat 4 ounces of sweet almonds in a mortar and add }-£ half an ounce of white sugar dnrinar the process. Reduce the whole to a paste by po li ounces of rose watei and ; po Thenaddia aanner 1 ounce of the alka- loid extract of colchicum. This emulsion should be strained through a Hva' cloth, and the residue pounded again. The strain- ed fluid should be bottled in a large vial and corked. After pound- ing and rubbing the residue in the mortar, strain out what fluid you can, and continue doing so as long as you can strain out any fluid after pounding. Then add to the strained fluid % a P m t of very strong vinegar, and after shaking it well, it is ready for use. This fluid is to be applied with a cloth immediately after wash- ing. The skin should then be gently rubbed with a dry cloth till perfecty dry. There are many other preparations sold for a high price, bat this is probably the most harmless one among them. It needs considerable time and a num- ber of applications to remove the extra tufts of hair. My own opinion is that the only really safe way is to remove the superfluous hair by pulling it out. A pair of good tweezers and plenty of patience will do the work. Hair Wash. Here is a Hair Wash that has been used by some of the best barbers in the country and for a long time was kept a secret and the recipe sold for $5 — Try it. Bay rum, 1 gill; alcohol, 1 gill; aqua ammonia, 1 ounce; sugar of lead, 1 ounce; lac sulphur, 1 ounce; nitrate of silver, 1 ounce ; fine table salt, 1 tablespoonful; soft water, 2 pints. Set away for 12 hours; strain and perfume according to your taste. Hair Oil. Some people think it necessary to have an oil for hair dressing purposes, always among their toilet fixings. The following is a simple and cheap prep- 40 To Prevent Hair from Palling Out. aration, and is as good as most of the cosmetics for the hair that are sold by the druggists. 2 parts castor oil; 1 part alcohol. Mis and perfume to taste. Here is another more elaborate preparation that has been sold for five dollars for a single recipe, styled the Hungarian Hair Oil. Take 4 ounces each of strong alcohol and castor oil; tincture of red sanders or alkanet % ounce; oil bergamot, oil lavender, oil lemon, of each 1 dram. Mix thoroughly and bottle. Hair Pomatum. Take the marrow out of two beef-bones, put it in cold water and let it remain until it is quite clean and white, change the water several times, dissolve and strain the marrow; then add 4 ounces of the best castor oil, beat both well together until cold, then add, before the pomatum becomes firm, % an ounce of strong scent, as desired. The above will be found to be a very excellent hair dressing, and costs but little beside the trouble of making it. To Prevent Hair from Falling Out. There are few people who like to present to their friends a bald shining pate, and it is seldom necessa- ry that they should, if they take the necessary steps in time to save their hair. The following when ap- plied in time will almost always prevent the hair from falling off: Take 1 pint of Cologne, 2 ounces tincture of blood root, 2 oun- ces castor oil, % an ounce tincture of Spanish fly, and % an ounce of castile soap, grated fine. Mix thoroughly. Apply once a day with a brush. Magic Toothache Drops. 41 Hair Brushes, to Clean. Those who use Jiair brushes should take especial pains to keep them clean, and as hot water and soap soon destroys the hairs by softening them, something else should be used. Try the following : Dissolve some soda in cold water. As soda has an affinity for grease, it cleans the brush with little friction. Brushes should never be set in the sun or near the fire to dry. After they have been washed, give them a good shaking in order to get out all the water you can. Then set them up on the point of the handle in a shady place and let them alone until they are dry. Magic Toothache Drops. Mix together equal parts of laudanum, tincture of myrrh, spir" its of camphor and oil of cloves. Apply to the affected tooth on a little lint. I do not pretend that these drops will wholly cure the toothache in every case, but they will always give relief and in most cases entirely cure in less than five minutes. Either of the ingredients alone is good, but the best way is to mix them as above. I never heard of this recipe until I tried it myself. I know of no better remedy for the toothache. I have had occasion to use them a great many times, and always with good success. There are many simple remedies, such as putting saleratus in and around the tooth. When all the other remedies fail, try these drops. Though if your tooth is aching very hard, you had better try these drops first and you will have no need of trying the other remedies. Tooth Powder. Take prepared chalk 2 ounces, Peruvian bark % ounce, and 1 ounce of white sugar. Put all together and triturate in a mortar. 42 Chilblain Lotion. Secret Art of Catching Fish. This makes a cheap powder, and I know by actu- al trial that it is better than many of the powders sold at high prices. It cleans the teeth, hardens the gums and sweetens the breath. Chilblain Lotion. Mix 2 ounces of sal ammoniac with a pint of water. Bathe the feet at night before going to bed. The feet should he washed clean before using the lotion. I have known this used in many cases with good success. It is said to be a sure cure, but I could not say positively that it will never fail. As it is sim- ple and cheap you can try it for yourself. The following is my plan of curing chilblains, and I have had no failures though I have had occasion to try it many times, and on many different persons : Wash the feet thoroughly with cold soft water every night be- fore going to bed, and wipe them as dry as you can with a towel. Then warm them well before the tire and rub them with the hands at the same time. If they are very sore rub them gently. I think this is a better way than to use lotions. Secret Art of Catching Fish. Take 1 dram oil of rhodmm, 1 ounce of coculus Indicus, and 1 pound of cheese. Mix and throw into the water in small crumbs. In a few minutes you can take the fish out with your hands. You will have to work lively as this only stupefies the fish for a short time. If you do not gather them in they will soon swim away and leave you. Have a large pail or tub of water in readiness, and when you get the fish put them into the water and leave them un- til they are lively before you dress them. When fishing with a hook put oil of rhodium on the bait and you will always have good luck. I am told that the juice of smell- age mixed with the bait answers the same purpose as oil of rhodi- um. As long as there are any fish within a few yards of your hook, you can keep yourself busy pulling them out. I am not a fisherman, and know nothing about this "great secret" only that I have sold it on trial Substitute for Older. To Transfer Pictures. 43 to be paid for in case it worked well, and those who tried it paid me, declaring it worked to a charm. Substitute for Sweet Cider. Dissolve % an ounce of tartaric acid, 1 pound of brown sugar, and 2 tablespoonsful of yeast in 1 gallon of warm water. Let it stand until sufficiently fermented, which will usually be in about 12 hours. In making this cider you can vary the proportion to suit the taste. A larger proportion of water is usually put in with the above ingredients ; you can add as much as suits your taste. This cider when sour, makes the very best of vinegar. If you make it in cold weather, keep it in a warm room until fit for use. This is nearly as good as the genuine apple juice, not one in ten being able to tell the difference. It has one advantage over apple cider, and that is it is not intoxicating. This recipe has been sold under different names at great prices. It is called "Western Cider," " Ci- der without Apples," "White Oak Cider," and va- rious other names. You may have to vary the pro- portions considerably before you make it to suit your taste. If you want it sweeter put in more sugar. If you want it more tart put in more acid. There is no necessity of using a recipe for keeping cider sweet when you can make a substitute cheaper than you can prepare the genuine. To Transfer Pictures from Paper to Wood. Varnish the wood with copal; when about half dry, lay the face of the picture on the varnish, and press it down carefully. When thoroughly dry, moisten the back of the paper with water and rub off gradually, till you can distinctly see the picture, but take care and not rub clear through the paper. Get the paper as even as you can, and when dry smooth it off with a piece of fine sand pa- per; then give a good coat of varnish, and when dry you will have the exact picture that was on the paper, with not enough of the paper left to be noticed. 44 Wart and Corn Salve. This is so simple that even a child can do it. It requires no knowledge of painting. I have known children under ten years in Kenosha and Racine to successfully transfer pictures according to this recipe. By following the above directions you can transfer pictures from paper to wood, glass, stone, or any smooth, hard surface. If you have a fine picture you wish to put on to a piece of nice furniture, you can easily do it. If you wish to transfer a picture on to glass get a common window glass, clear and free from spots. Clean the glass thoroughly before applying the varnish. After varnishing put the glass away where no dust can get on it, and let it dry thorough- ly. In transferring to glass you will have to be more careful than in transferring to wood. In all cases af- ter the picture is transferred and well dried, varnish it. Wart and Corn Salve. Pulverize 1 ounce of potash in an iron kettle; let it stand in the open air 24 hours; then add 25 grains extract of belladonna, and 1 dram peroxide of magnesia; mix well and add enough water to bring it to the consistency of honey. Put a little of this on the corn and let it remain about an hour. Then wash it off, and soak the corn in sweet oil ; if it causes pain before the s»lve has been on an hour, it should be immediately washed off. After soaking the corn in sweet oil, scrape off what you can of the dead sub- stance, and if you can pull the corn out, do so. If one applica- tion is not sufficient, go through the same process again the next day. Usually one or two applications will be enough. Warts may be removed in the same way. This salve should be used soon after being made, for it becomes useless in a few weeks if kept. As I never had a corn I never have had occasion to try the above on my own flesh, but before I con- cluded to publish my recipes in a book, I used to Black Writing Ink, Invisible Ind. 45 sell the above and give the purchaser a chance to try it before paying, on condition that if it removed the corn I was to have my pay ; but if it failed, I was not to get anything. I have received more than a hundred letters saying that it did its work well. I have received one and only one saying it was a fail- ure. Black Writing Ink. Put 1 pound of logwood chips in 1 gallon of soft water. Boil slightly one hour. Then strain and add 25 grains bichromate of potash, 12 grains prussiate of potash, and % ounce of prussian blue. Put the whole over the fire, and boil about five minutes. Strain again. Let it stand open a week or two, after which it may be bottled for use. One inch of the stick of nitrate of silver to each gallon of the above, makes a first rate Indellible Ink for writing on cloth. Many consider this the best ink ever invented. — It is a bright jet black, flows easily from the pen, does not corrode, and cannot be effaced, even by the strongest oxalic acid. When the ingredients are pur- chased in small quantities it will cost about five cents a quart. By buying at wholesale it can be made for half that price. Freezing injures this ink less than any other ink I have ever seen frozen. Invisible Ink. Take 1 part of sulphuric acid and 15 parts of Avater: mix and write with a quill or gold pen. On white paper, no mark can be seen until held to the fire, when it becomes very black. On blue paper it makes a white mark. This is useful only as a curiosity. Simple and useless as it is, I have known the recipe to be sold for ten dollars. 46 Stimulating Onguent, Balky Horses. Stimulating Onguent. Mix 2 drams tincture of cantharides, 12 drops oil of nutmeg, and 2 ounces of cologne in half a pint of rose-water. Apply ev- ery night and shave three times a week. I warrant this as good, but not better, than the article so extensively advertised, and sold under the recommendation that it will force whiskers to grow in six weeks. Silver Humbug. Nitric acid 1 ounce, quicksilver 1 ounce, and rain water 1 quart. Put all in an open bottle and let it stand until well dissolved.— Wet a piece of woolen cloth with this, a^d rub it over whatever you wish to clean. Then rub briskly with a piece of dry woolen. When first applied it makes brass, copper, &c, look like silver, but in a few days it assumes its original color. This is the only really useful humbug I know any- thing about. For cleaning silver, brass and copper it is unsurpassed. I have named it humbug because I have seen so many humbugged with it. Many on seeing it applied to brass suppose the silver is per- manent, and therefore pay a high price for the arti- cle and a higher price for the recipe. Balky Horses. Take the scab from the fore leg of the horse and pulverize it very fine. Then add some finely pulverized sassafras root and mix with fresh lard. Fasten to the bit with a cloth. Dampen a little of the pulverized scab with oil of rhodium and oil of cum- min, and with your finger rub a little of it in the nostrils of the horse. Let him stand a few minutes and start him gently, and you will find he is ready to pull all he can. While I was traveling in the oil regions of Penn- sylvania, I met a teamster by the name of John C. Young, trying to make his team pull an empty wag- on over a good road, but one of his horses was balky and would not pull, I happened to have some of the London Washing Compound. 47 preparation with me, and told him I could make his horse pull. He was quite willing to let me try, and I used the preparation according to the above recipe. The horse soon forgot to balk. The teamster then bought the recipe of me and gave me a recommenda- tion which enabled me to sell the same recipe to many others who were troubled to make their balky horses pull. Whether this will always work success- fully or not is more than I can say, but I have nev- er known it to fail though my acquaintance with its use is not very extensive. Transparent Soap. Take 1 pound of white bar soap, 1 pint of alcohol, % ounce of spirits of hartshorn, and a few drops of oil of cinnamon. Cut the soap into small pieces. Put all the material together into a clean kettle, and place over a slow lire. Stir gently till all is dissolved; then pour it into a square pan, and when cold } r ou can cut it into bars. This soap is very highly recommended for remov- ing oil, paint, grease, and stains from all kinds o cloth. London Washing Compound. Among the many labor saving inventions, there is probably none that will compare with the London Washing compound. It will save more rubbing to the tired and weary washerwoman than any washing machine ever invented. It has long been used and appreciated in England, and is undoubtedly the best preparation of the kind ever sold in the United States. The recipe wa£ first sold for ten dollars and after- 48 Wasting Fluid. wards for five, and we presume thousands of persons nave paid from one to three dollars each for the reci- pe within the past year. In giving it to the pur- chasers of this book we believe we give them the full cost of the book in this one recipe. The preparation is also manufactured and sold extensively under dif- ferent names. It will make clothes look whiter without rubbing than any washing machine, and as the cost is trifling it cannot fail to give satisfaction to whoever tries it. Take 5 pounds sal soda, 1 pound borax, 1 pound fresh unslack- ed lime. Dissolve the soda and borax in 1 gallon of boiling wa- ter, and slack the lime in a like quantity of boiling water. Then pour them both into 8 gallons of water, stir a few times and let it stand till morning, when the clear fluid should be drawn off and kept ready for use. Any quantity can be made after this propor- tion. One quart of this compound, with 3 pounds of good brown soap cut fine, and 2 pounds of sal soda, boiled in 3 gallons of water for ten minutes, will give you four gallons of splendid soft soap. Directions for use. — The night previous to washing assort the clothes and put them in a tub, the cleanest ones top, and pour cold water over them. In the morning fill the boiler half full of soft water, put in half a teacupful of soft soap, and one teacup- ful of the compound. Wring out the cleanest of the clothes and put in and boil five minutes ; take out, and boil the remainder the same. Pour out the suds and put in clean water, with one spoon- ful of soap and two-thirds of a cupful of compound. Wring out the clothes as before, rubbing the wristbands and dirty spots a lit- tle. Boil ten minutes, take out, suds, rinse and dry. For colored clothes, put the first boiling water in a tub and when cool enough to bear the hand in, put them all in and let them stand until ready to be washed — they will not fade. Then wash in the usual manner, only use less soap. Washing Fluid. Dissolve half an ounce of camphor gum in a pint of warm wa- ter, and add a pint of strong lye and half an ounce of aqua ammo- nia. Put the whole in a glass bottle, and keep it well corked.— In using this liquid the clothes intended to be washed should be soaked as follows: Fill a tub with clothes, take water enough to cover them well, and stir in one ounce of this liquid. Soak the clothes in this water ten or twelve hours — say over night. In thia way you will avoid at least half the rubbing. Substitute for Apple Butter, 49 I think the above recipe has never fcefor© been published in a book, and I therefore give it a place here so that if it is really good it can be used. I have never seen it sufficiently tested but think it is a good one. As this is made without lime, sal soda, spirits of turpentine, alcohol or anything that will injure the finest fabric, and as it is simple and cheap there can be no harm in giving it at least one trial. The great probability is that you will continue to use it if you try it once. Starch Polish. Take enough common stareh to make 1 pint of starch when boiled. When boiling, add ^ a dram of white wax, and ^ a dram of spermaceti. Use as common starch, only have the iron hotter than usual. This will enable the most ordinary ironer to give linen the appearance of having just left the hands of the most experienced finisher, full as beautiful as when it was new. Substitute for Apple Butter. Take 1 quart of vinegar and 1 quart of molasses; boil 15 or 20 minutes, and add 6 tablespoonfuls of wheat flour in warm water. Boil all ten minutes longer, and flavor with mace, cinnamon or lemon to suit the taste. This makes a very good substitute for apple butter. I procured this recipe of a man in the central part of Ohio. He had just paid five dollars for it, and considered it cheap even at that price. I have eaten the substitute, and think it certainly is a good imita- tion. You will see it takes only a few minutes to make it, and the articles of which it is made are in common use in «verv family. It is probably the 50 Rheumatio Liniment. Consumption. cheapest sauce you can get. Apple butter is in com- mon use in many parts of the country. When fruit is not plenty it is quite expensive. This substitute will answer every purpose of the genuine article. Rheumatic Liniment. Alcohol 1 quart, oil of wormwood 1 ounce, pulverized capsicum 1 ounce, camphor gum 1 ounce, and 1 ounce of oil of origanum. Put all into a glass bottle, keep it well corked, and shake it up once or twice a day for a week. Apply to the part affected, and rub it in for at least 15 minutes each time. The best way is to rub part of the time with the hand and part of the time with a piece of flannel. Consumption. Consumption is usually believed to be an incura- ble disease ; yet I have known many persons restor- ed to health after they had been pronounced "just ready to die with consumption." It is estimated that this disease carries off at least one-sixth of the population of this country. Hundreds of nostrums are extensively advertised and sold as new discover- ies and sure to cure. The quack remedies so often fail that many really suppose the disease incurable. Some of our most able medical writers declare that consumption is a curable disease, and there is not the least question in my mind that they are correct. — But something more should be done than simply to allay the cough. This of course should be attended to, but this is not half the work. Here are a few recipes for making some of the remedies very highly recommended and fully as good as the nostrums so ex- tensively advertised and sold. Oongh Syrups, 51 Take 1 peck of tamarack bark (brush the moss off but do not ross it), % pound of dried spikenard root, and 3 ounces of hops. Put all together in about 10 quarts of water, and boil enough to get the strength. Then strain and boil down till there is only about 1 gallon. Before it gets fairly cold sweeten it sufficiently with brown sugar or honey, — honey is best. Then add 1 quart of alcohol, and bottle. It should be kept corked and in a cool place. Take a swallow or two before each meal and before going to bed. Cough Syrup. Take equal parts of boneset, slippery elm bark and stick licor- ice. Put into 1 quart of water, and simmer till the strength is extracted from the ingredients. Then strain and sweeten with loaf sugar. One tablespoonful is a dose to be taken as occasion requires. This medicine is not only cheap but safe. It will alleviate the most distressing cough, and hence in consumption is a valuable remedy. But consump- tion is not the only case where it may be used to ad- vantage. It is good for whooping cough, croup, bronchitis, diptheria, and all diseases of the throat and lungs. It should be kept bottled tight. Let this syrup be nicely put up, and as extensively ad- vertised as some of the nostrums which are not half as good but really dangerous, and it would justly be- come more popular, and do more good without the danger of doing mischief. Another simple cough syr- up, cheap and good, is made as follows : Take equal parts of slippery elm bark, elecampane root, and blood-root. Prepare and use as above. Another Cough Syrup. Dissolve 2 sticks of common black licorice, 4 ounces of white sugar, and 1 ounce of gum arabic in % a pint of warm water. — Then add X an ounce of paregoric and 1 ounce of antimonial wine. Take a small swallow of this any time when the cough troubles you. 52 dough Balaam. Hints to Consumptives, Cold and Cough Balsam. One ounce black cherry bark, 1 ounce squills, 1 ounce seneca snake root, % ounce bloodroot. Put into 3 pints of warm water, steep 4 hours, then strain. Add }£ pound loaf sugar, then steep down to % P m t an( l bottle. Directions for using. — For adults, a large teaspoonful three or four times a day, to be increased or diminished as the case may require. The above is really an excellent remedy, and one that has been used in thousands of cases with the most complete success. The formula was long sold at prices varying at different times from three dollars to one dollar. It cost us one dollar. If you are troubled with a cold or cough, or any other lung com- plaint, don't fail to try it. Cough Drops for Children. Mix in a bottle equal parts of syrup of ipecacuanha, paregoric, and castor oil. Shake well before using. Let the child swallow a few drops, but do not wash it down with other liquid. This has been in common use for years and is con- sidered safe, but it is not as reliable as the syrups given above. A slight irritation of the throat may be relieved by sipping a little tea made of slippery elm. Another method is to take a small piece of gum arabic and by letting it dissolve in the mouth swallow a little at a time. This forms a coating over the mucous men> brane and thus prevents the irritation of the air. Hints to Consumptives. I might give many more recipes for curing con- sumption, but these are as good as any and therefore I consider it unnecessary to give more. But I have Hints to Ooneumptiyes. 63 some remarks to make and directions to give which will be beneficial to consumptives to heed. In the first place I would say, pay no attention to the advertised nostrums, but if you think you need any medicine to relieve your cough, use some of the above mentioned preparations or some other simple remedy. Many of the articles commonly used to cure consumption are positively injurious, and for that reason should be avoided. I have given only such as are simple and harmless. If you find that you "• take cold" very easily, you may put it down as a strong mark of beginning con- sumption. The usual symptoms of consumption are too well known to need repeating here. I do not pretend that every case of consumption can be cured, but most cases are as curable as any other disease. Having myself been troubled with weak lungs and by many supposed to be consumptive, I have been led to closely scrutinize this disease. Instead of ta- king medicine I think it is much better to observe the following hints : Wear loose clothing ; sit, stand and walk erect with the shoulders thrown back ; be cheerful and in no case give way to despondency ; eat and sleep at regular hours, and be regular in all /our habits. Make a practice of taking long breaths. Inhale as much air as you can and hold it in the chest as long as possible. Do this frequently every day, but 54 Hints to Consumptives. be sure you breathe pure air, and if cold, all the bet- ter. Keep the mouth closed so as to breathe through the nose. Never sleep in rooms much heated by fire, but it is far better to have a little fire than to sleep in damp rooms. Exercise freely in the open air. Out-door exer- cise when the sun shines is very valuable ; but not in the middle of the day when it is very hot. The rays of the sun should be freely admitted into all rooms in which we spend any considerable time. Eat freely of ripe fruit. Do not sit up very late at night if you can avoid it, but if anything happens to keep you up beyond the usual hour, be sure and rest enough the next day to make up for what you lost. Coffee is said to be very injurious. My opin- ion is that neither tea nor coffee should be used, but coffee is evidently much worse than tea. Keep the teeth and mouth clean. The teeth should be thoroughly washed at least once every day. Kinse the mouth frequently with cold water. The skin should also be kept clean, and the whole surface of the body should be frequently bathed at all seasons of the year. Use warm or cold water, just which suits you best, but in all cases wipe thoroughly dry, and rub the whole surface with the hands. Bathe at least once a week and oftener if thought best. If you walk or leave the house before breakfast, eat a cracker or crust of bread before you start. If Collodion, 55 you walk before sunrise be careful to avoid low, damp, and marshy situations. Never go out in such places till the sun has been shining at least aa hour. Low and marshy places should be avoided after sun- down. It is recommended by some to eat a little sugar each day. Others think no sugar should be used at all. I think that a small quantity of sugar eaten each day will do good. No doubt it would be inju- rious to use it in large quantities. Severe and long continued exercise of body or mind should be avoid- ed, though it is well to work lively for a short time. As soon as you begin to feel much fatigue, it is time to stop and rest. Regular gymnastic exercises every day will be of service if not carried to excess. Make yourself as thoroughly acquainted as po ssi- ble with the disease, in order the better to know how to combat it. Wear flannel next to the skin at all seasons of the year. If you are able to travel and deem it necessary to leave home, go north instead of south. Attend to these directions and you will find it much better than taking medicine. Collodion. Take gun cotton and dissolve it in sulphuric ether; thicken it with gum mucilage. This article touched upon a cut or bruise, immedi- ately forms an artificial skin which cannot be wash- 56 Blue, led, and IndeUible Inks. ed off. It is very useful for mechanics and others whose business makes them liable to cut or bruise their hands. It obviates the necessity of finger cots, bandages, piasters &c. Where this is used not even a rag is necessary to do up a slight wound. The expense of making this collodion is small, and many have made considerable money selling it. It is usu- ally pat up in ounce vials and sold at fifty cents, but the cost of it would warrant the maker in selling it at fifteen instead of fifty cents. It is really useful and well therefore to have some always with you to use in case of necessity. It has been sold under va- rious names. I have known the recipe sold for ten dollars. Blue Ink. Take soft prusiian blue and oxalic acid in equal parts. Rub them together in a mortar until they are well powdered. Put in enough soft water to bring it to a thin paste. Let it stand about a week, then add more water. Tou can thus bring it to any de- sired shade of color you please. If you want it a very light blue add considerable water, otherwise add but little. Red Ink. Take best carmine 2 grains, rain water % ounce, aqua ammonia 90 drops. This is said to be the best ruling ink ever made, and hence much used for ledgers and bank purposes. I have never made any of it myself, but have sold the recipe to others who have made it and pronoun- ced it the very best. Indellibl* Ink. Take >£ an ounce of vermilion and a dram of salt of steel.— Powder them very fine and put in linseed oil until it is the con- sistency required. Black Writing Ink. Silver Plating Fluid. 57 This ink can be used with type, hair pencil or pen. If you wish to use it with type it needs to be much thicker than when used with a pen. You can vary the color by putting different articles with the above. It is said to resist the action of all acids or alkalies. A little nitrate of silver dissolved and stirred into other ink is as indelible as could be wished. Soft soap and boiling cannot efface it. Indellible ink should always be kept corked in a glass bottle. Indellible Ink for Cloth. Take soft water 2 ounces, nitrate of silver 4 drams, spirits of hartshorn 2 drams. Mix thoroughly, then add 2 drams sap green, grated line. Bottle tight, and use with a quill pen. This makes one of the most permanent and jet black indelible inks ever made. Cloth marked with this should be exposed to the strong heat of the sun half an hour, or a warm iron may be run over it. Superior Black Writing Ink. Take powdered nutgalls 4 ounces, cold rain water 5 teacupsful. Mix and bottle. Shake them once a day for three weeks, then strain through a flannel cloth. This forms the best and most durable black ink in use. It never fades or becomes mouldy. This ink should never be boiled, as heat destroys the col- oring principle and renders it transient and pale. Silver Plating Fluid. Dissolve 1 ounce of nitrate of silver in crystals in 20 ounces of soft water. Then dissolve in the water 2 ouuees of cyanuret of potash. Shake the whole together and let it stand until it be- comes clear. Have ready some small bottles half full of Paris white, or fine whiting. Then till the bottles with the liquid and it is ready for use. The silver should be obtained in crystal be- cause its purity is more certain. 20 58 Genuine Hot Dropc Matches. I have never used this recipe and cannot speak of its merits from experience, but I know it has often been sold for a high price. Genuine Hot Drops. Take % of a pound of fine gum myrrh. 1 ounce best African cayenne, and 4 ounces golden seal. Put the whole in 1 gallon of alcohol and let it remain 1 month, shaking it thoroughly once a day. The above is the genuine article and may be taken by the teaspoonful for a dose in a little water well sweetened. It is very valuable in coughs, colds, pains in the stomach, bowels, &c. In case of rheum- atism, bathe the part affected with the drops and rub freely with a piece of flannel or the bare hand. It is also excellent for the headache and toothache if applied to the affected part. Those subject to cold feet will find a help by washing the feet in cold wa- ter and then bathing them well with these drops. Matches. The ends of the tapers of wood should be very dry and then dip- ped into hot melted sulphur, and laid aside to dry. Then dis- solve 4 p*arts of glue, and when hot add 1 part of phosphorus, and stir in a few spoonsful of fine whiting to bring it to the proper thickness. This preparation should be kept hot by beins* suspended over a lamp while dipping the tapers. Colo*- the ends of the maches by adding a little vermilion, prussian blue or lamp-black to the mass. Be careful and not ignite the compound while dipping. Always keep matches in their case and you will avoid the danger of fire consequent upon letting them be carelessly scattered about. Every bedroom should be supplied with a match-safe well filled with good matches. Never leave matches where children can get hold of them. French Chemical Soap. ShaTing Soap, 59 French Chemical Soap. Take 5 pounds of castile or white bar soap cut fine, 1 pint of alcohol, 1 pint of soft water, 2 ounces aquafortis, % an ounce of lamp-black, 2 ounces saltpetre, 3 ounces potash, 1 ounce of cam- phor and 4 ounces cinnamon in powder. First dissolve the soap, potash and saltpetre by boiling. Add all the other articles, and continue to stir till it aools. Then pour it into a box and let it stand 24 hours, after which it may be cut into cakes. This undoubtedly makes a good soap, but it is not as cheap as some of the other recipes given in this book will make. Shaving Soap. Take 2 pounds of best white bar soap and % a pound of good common bar soap, and ecrape them up fine so that they will dis- solve readily. Put the soap into a cupper kettle with a quart of soft water, or as little water as it can be dissolved in without burning. Set it over the fire and when it is dissolved by boiling addl pint of alcohol, 1 gill of beef's gall, X a gill of spirits of turpentine. Boil all these together for five minutes and stir well while boiling. While it is cooling flavor it with sassafras or some other oil to suit, and color with line vermilion. After you put the vermilion in stir it only a little in order that it may be colored in streaks. Too much stirring would not give it a variegated color. If you put in much vermilion it will make it more than usually red. This soap makes a rich lather and can be made at a reasonable expense. Those who have used it claim that it makes the face appear smooth and clear. Shaving Oil. Put 1 pound of soft soap into a jar and add 1 quart of high proof cologne spirits. Set the jar in a vessel of boiling water until the soap is dissolved. Perfume with any essential oil to suit. For those troubled with pimples this is a good ar- ticle for shaving. It softens the skin and cures the humors. Two or three drops is enough for sha\ing. Rub it on the face with the fingers ; then dip the end of the brush in hot water and brush the face brisk- ly and it will raise a rich lather. 60 Turkish Kouge. Freckle Lotion. Turkish Rouge. Take 3^ a pound of best Brazil wood, fine and of a golden red color, inluse 4 days in a quart of best wine vinegar. Boil them together for % an hour, strain through a fine cloth and place the liquid over the fire. Having in the meantime dissolved 4 ounces of alum m a pint of white wine vinegar, mix the two liquids and etir them together. The scum which now arises should be taken off and gradually dried and powdered. I would not recommend any lady to use rouge or paint tlie face, but have given the above for the ben- efit of those who are bound to have some artificial help to beautify the complexion. Here is something else much cheaper than the above : Infuse 1 ounce of alkernet in a pint of cologne spirits until it comes to the right shade of color. This may be applied to the cheeks with a linen cloth wet i» the mixture. It will easily wash off and cannot be detected on the face, which is one thing greatly in its fayor. Freckle Lotion. Take % a pound of clean ox gall, % a dram of camphor, X a dram of burned alum, 1 dram of borax, ££ an ounce of rock salt, and % art ounce of rock candy. This should be mixed and sha- ken well several times a day for a month, or until the gall becomes transparent. Then strain it carefully through filtering paper. — Apply it to the skin once a day and let it remain on about three hours, then wash it off and rub the skin with a towel first and then with the band. Great care should be used in making this article. If made properly it will not fail of its purpose. It removes tan and cures sun burned face and hands. If some energetic man would take hold of this, make up a lot of it, and advertise it as extensively as some patent medicines are advertised, he might sell a large quantity. As there are many who wish Extract of Vanilla, 61 to remove their freckles and many who have tanned skin, it would sell readily and command a good price. A Wash for the Face. A few years since a learned chemist and physician gave me a recipe for making a harmless, useful and cheap wash for the skin. Many fair daughters may be pleased to make so desirable an addition to their toilet. A piece of gum tolu the size of a walnut thrown into a wash bowl of soft water, half an hour before using, will soften the skin, and after a few applica- tions, will remove, to a great extent, tan, freckles and roughness. The tolu imparts to the water an agree- able aromatic odor. Ten cents worth of this, with a cake of fine soap freely used, will be more effectu- al in beautifying a young lady's complexion than many costly and injurious cosmetics. The tolu may be kept in a china cup, and when used, the cup can be placed in the bowl of water, thus avoiding the trouble of removing the gum. Extract of Vanilla. This beautiful flavor is made by taking a quart of pure French brandy, cutting up fine 1 ounce of vanilla beans, and 2 ounces of Tongua bruised. Add these to the brandy, and let it digest for 2 weeks, frequently shaking. Then filter carefully and it is ready for use. This article is in great demand for flavoring pies, cakes, puddings, &c, As it sells readily at a good price much money may be made by manufacturing and selling it. 62 Liquid Oements. Soldering fluid. Transparent Crockery Cement. Take 1 pound of white shellac, pulverized, and 2 ounces of clean gum mastic. Put these into a bottle and add % a pound of pure sulphuric ether. Let it stand half an hour and then add >£ a gal- lon of 90 per cent, alcohol. Shake occasionally until it is dissolved. Heat the articles to he mended by holding "the edges in or near the blaze of a lamp or candle. Apply the cement with a pencil brush, and hold the articles firmly together until the cement cools. Liquid Cement. Cut g^im shellac in 90 per cent, alcohol; put in vials and it is ready for use. Apply it to the edge of the broken dish with a feather, and hold it as long as the cement will simmer in the blaze of a spirit lamp, then "join together even, and hold it until cold. The dish will break in any other place first, and is as strong as when new. Cheap and Useful Cement. Dissolve common salt in water — as much as the water will take up — and then thicken it with clean ashes till it becomes a mortar of temper for working. This will harden in a short time to firm cement. The above will be found useful to stop cracks in chimneys and stoves, the insertion of stove pipes, open joints in pipes, and ail places of the kind. Soldering Fluid. Mr. F. Oakley furnislies the following recipe for a soldering fluid which he says he has used for many years, always with success. It is endorsed by the first scientific men of the country: Two ounces muriatic acid, in which as much zinc is dissolved as it will hold, to which add % an ounce of sal ammoniac. Clean the metal well and the solder will run and adhere to any part of the metal to which the solution is applied. It will also solder brass and steel together. Oil Paste Blacking. '- Take 2 ounces of oil of vitriol, 5 ounces of tanners' oil, 1 pound of ivory-black, and 4 ounces of common sale molasses. Mix the vitriol and oil together and let it stand 2 or 3 days. Then add the ivory-black and molasses and stir the whole well together. Let it stand about a week and it is ready for use. Premium Blacking. Leather Varnish. 63 This blacking is said to be superior to the other blackings in use, but as it contains vitriol some may prefer not to use it, although I think it will not in- jure leather as much as many of the blackings in common use. ^ Premium Blacking. Take of ivory black and treacle, each 12 ounces, spermaceti oil four ounces, white wine vinegar, four pints, mix. This Blacking has been recommended by scien- tific Lecturers and Professors. It gives leather a fine polish, and is better than almost any of the Blackings now in use, as they all contain sulphuric acid, (oil of vitriol), while this contains nothing inju- rious to the leather. Leather Varnish. To 1 quart of strong alcohol add % pound of gum shellac, 1 oz. # resin, and % oz. camphor. Set in a warm place "with frequent stirring for several days, or until all is dissolved; then add 2 oz. lamp black mixed with a little alcohol, — and it is ready for use, and good as the best. If too thick, thin with alcohol. The above will be found an excellent article for keeping harness bright and black, and also to pre- serve it from cracking. Cement for Leather. Dissolve 112 pounds of glue with 7 pounds of ammonia, set by fire or steam heat; stir them well, then add 7 pounds nitric acid. The mixture may be applied in either the liquid or solid state, and i+ can be applied as common glue is applied. If the metal is oily it does not prevent its adhesion. The above adhesive mixture to cement leather, india rubber, or other soft material to iron and other metals, was patented several years ago in England, 64 Polishing Powder. Ice dream, and lias been sold for many times the price of this book. A smaller amount may be made by using the same proportions. Polishing Powder. For cleansing and polishing tin, britannia, Silver and brass ware, the following is highly recommended. Take 3^ a pound of pumice-stone ground, and % a pound of powdered red chalk. Mix evenly together. This is for tin, brass &c. For silver and other fine wares, use the same articles as above only use 4 parts of red chalk to 1 part of pumice-stone.— Be sure and mix them evenly before using. Us3 the articles dry with a piece of cloth or soft leather. This is one of the best cleansing powders ever invented. Bleaching Liquid. Take 4 ounces of nnslacked lime, and pour upon it 6 quarts of boiling water. After the lime is well slacked, stir it all up. When it has stood long enough to entirely settle, strain off the clear fluid, put in % a pound of sal soda and boil it a few minutes, so as to thoroughly dissolve the soda. Then take it off and let it cool. After it has settled strain the solution, and throw 7 away the dregs. Now cut up 10 ounces of common bar soap, and dissolve it in the solution by boiling. Great care should be taken that no particles of lime are poured in. For washing, put 6 or 8 gallons of water into the boiler and add to it 1 quart of* this liquid. The clothes must be put asoak the night before washing, taking care to rub all the stain and dirt spots with soap. Then boil them with the liquid for ^ aT1 hour or a little more. They are then to be taken out and put into a tub, and clear boiling water poured over them. Then rub them out, rinse well, and they are ready to be hung out to dry. Ice Cream. Take 2 quarts of new milk and 2 quarts of sweet cream, 2 pounds of sugar, and 12 eggs. Dissolve the sugar in the milk and beat the eggs to a froth, and stir the whole well together. Then strain and bring to a scald but be careful and not burn it. When cool flavor with extract of vanilla or lemon. Pack the tin freezer in a deep tub with broken ice and salt.— Whirl the freezer and occasionally scrape down from the side what gathers on. The proportions are 1 quart of salt to 1 pail of ice. Farmer's lot Cream. Bed Bug Poison. 65 Here is another by which the best ice cream may be made without a freezer, hence called the Farmer's Ice Cream Recipe. Take 2 quarts of fresh milk — if a little cream be added all the better, though ice cream as ordinarily made, is innocent of cream. Scald the milk, stirring in 3 tablespoonsful of corn starch to give it body. These may be omitted, if not at hand. Stir well to keep from burning. Beat up 4 to 8 eggs, according to convenience, or as a rich dish is wanted, and pour the scalded milk on the eggs, stirring well. When cold add sugar and essence of lemon, or ex- tract of vanilla, to suit. A very little salt also improves it. — Pour the cooled contents into a deep tin pail or can, holding about 3 quarts ; put on the cover and set it in an ordinary wooden water pail. Pound up the ice to the size of a small hen's egg and less — some of course will be quite fine — pack it in around the tin can mixing in it about 1 pint of medium or fine salt. Pack it till it reaches nearly to the top of the can, but be careful none enters it. Now move the tin can or pail around by means of its bail, lifting the cover occasionally to scrape off the the frozen cream on the inside, so that other portious may come in contact with the freez- ing surface. Ice cream is always considered a luxury, but here- tofore supposed to be one not to be indulged in by farmers' families. Try the above and see if you need hereafter forego ice cream because no costly freezer is at hand. Whipped Ice Cream. To 1 quart of milk add 3 teaspoonsful of flour, stir it very smooth and boil over a slow fire till it is cooked. Set away to cool, then sweeten quite sweet, and flavor to your taste. To every quart add 3 pints or 2 quarts of thick sweet cream. Whip the cream and mix it in. Judge by the taste whether it is flavored or sweeten- ed enough ; if not, add more, stirring it thoroughly, and then freeze. Philadelphia Ice Cream. Two quarts of sweet cream, 3 spoonfuls of arrow root, whites of 8 eggs, well beaten, and 1 pound, of loaf sugar. Boil the milk, thicken with the arrow root, and pour the whole on the eggs. — Flavor and freeze. The rule for freezing it is to use % salt and % ice, chopped fine. Bed Bug Poison. Take 1 pint of alcohol, 3 ounces sal ammoniac, 1 pint of spirits of 66 Prepared Glue, turpentine, 3 ounces corrosive sublimate, and 4 ounces of cam- phor pm. Dissolve the camphor in the alcohol, then pulverize corrosive sublimate and sal ammoniac and add it, after which put in the spirits of turpentine and shake well together. This makes a first-raie Bed Bug Exterminator, and will sell readily at 25 or 50 cents per bottle. I am not aware that it is good for any thing only to kill bed bugs, but for that it is sure. I once knew a young chap who made up a quantity of it and went into a neighborhood where he was not ac- quainted, and sold it rapidly. Many would buy of him because he was a stranger in the place and they did not wish their neighbors to know they had bed bugs in the house, therefore did not want to buy bed bug medicine at the home drug store. Prepared Glue. Much money has been made selling " Prepared Glue," and the recipe for making it. I have select- ed a few of the recipes from which this prepared glue is made. These recipes I have bought of different persons in different parts of the country. I give a number so you can take your choice. Fill a bottle % full of good common glue, then fill up the bot- tle with whiskey. Cork it tight and let it stand about a week, when it will be ready for use. If kept well corked this will keep for years. All prepared glue and mucilage should be kept in a bot- tle, well corked. After using glue or mucilage take the small blade of your knife and clean the inside of the mouth of the bottle, so that when you put the cork in, it will not stick and bother you to get it out. Prepared (Hue, Moths. 67 One advantage of keeping the glue or mucilage cork- ed, is that it prevents it from becoming thick, and thus is always ready for use. Dissolve 1 pound of best glue in 1% pints of water, then add 1 pint of strong vinegar. This is one of the prepared glues extensively sold through the country. Another method of preparing glue is as follows : Take 1 quart of pure soft water and dissolve in it enough com- mon glue to make it as thick as you desire. Then put in jkf an ounce of nitric acid and stir it well. Gum arabic dissolved in just enough soft water to make it of the requisite thickness, makes good mucil- age for sealing letters and putting on labels. Glue can be made water proof as follows : Soak the desired quantity of best common glue in cold soft wa- ter until it becomes a little soft, which will probably be in about an hour. Take it from the water before it is so far dissolved as to lose its original form. Then dissolve it by a gentle heat, and at the same time pour in a little boiled linseed oil, and stir it well. If furniture men would use this in putting on ma- hogany veneers, their customers would have less rea- son to complain of its falling off. I have now given you the recipes that will enable you to make prepared glue as well and as good as those who have made fortunes by manufacturing and selling it. Moths. Moths mil not trouble your carpets if you rub salt and pepper around the edges and upon them. You can prevent moths from injuring clothing by placing a bar of yellow turpentine soap wrapped in 68 Silver Solution. a thin paper in the trunk with your clothing. An open bottle of turpentine will answer the purpose, though there would be danger of its being upset. Another way to keep moths, beetles and worms from drawers and trunks where clothing is kept, is to do up a little piece of camphor gum in a piece of paper and put it in with the clothing. If your clothes closets have become infested with moths you may get rid of them by making a strong decoction of tobacco and applying it freely. Then sprinkle pretty freely with spirits of camphor. Whoever has fine furs can preserve them from moths by washing them with a solution of 12 grains of corrosive sublimate in a pint of warm water. The solution is poison and should therefore be kept where there can be no danger of its being used for anything else. Silver Solution. 1st Cut into small pieces a 25 cent piece and put it into an earth- en vessel with half an ounce of nitric acid. 2d. Put the vessel into warm water uncovered until the silver dissolves. 3d. Add half a gill of water and 1 teaspoonful of fine salt; let it settle. 4th. Drain off and repeat, adding water and draining off until the acid taste is all out of the water. 5th. Add finally, about a pint of water to the sediment, also add 4 scruples of cyanide of potassa, and all is ready. 6h. Put in the bottom of the solution a piece of zinc, about 2 inches long and 1 inch wide, and }{ of an inch thick. After clean- ing, immerse the article to be plated in the solution about half a minute, letting it rest upon the zinc. 7th. Wipe off with a dry cloth and repeat one or more times ac- cording to the thickness of the plate desired. After you have re- peated till the plate is thick enough, polish with buckskin. Hunter's Secret Kid Gloves. 69 Hunters' Secret. If you wish to be successful in catching game, mink, muskrat, raccoon, otter, etc. : Take 1 ounce of valerian and % of an ounce of musk. Put them into a pint of whiskey and let it stand a month. Put a few drops of this on your bait. An old hunter gave me this recipe and said it would be of great use to hunters. He had used it for years with good success. Kid Gloves. The best way to clean kid gloves is as follows : Fold a clean towel two or three times and spread the glove on it smooth and neat. Then take a piece of flannel and dip it into new milk, and rub on to the flannel a good quantity of brown soap. With this rub the glove downward towards the fingers, holding the glove in its place with one hand. Continue rubbing till the glove is sufficiently cleaned. At first yoii may think you have spoiled the glove, but lay it by to dry and if it has been well cleaned it will 60on look nearly as good as new, and be soft and smooth. Here is another method : Lay them on a clean board, and first rub the surface gently with a clean sponge and some camphene, or a mixture of camphene and alcohol. Now dip each glove into a cup containing the cam- phone, lift it out, squeeze it in the hand, and blow into it to puff mt the fingers, when it may be hung up to dry, This operation should not be conducted near to a fire, owing to the inflammable nature of the camphene vapor. I am told that French kid gloves may be nicely cleaned as follows: Put the gloves on your hands and wash them in spirits of tur- pentine the same as though you were washing your hands. When you have got them quite clean, take them off and hang them up in a current of air or in a warm place. All smell of turpentine will soon be removed . This method was practiced in Paris for a long time before being introduced to this country. As soon as introduced in this country a few individuals in some of our large cities advertised to clean kid gloves, and 70 Cheap Paint. by keeping the method a secret, they ware enabled to make money. To Color Kid Gloves. Take a handful of logwood and put it into just enough alcohol to cover it. Let it soak 2 or 3 days. Put on one glove, and having wet it all over with the above preparation, rub it hard with a gfece of sponge till it shines. This will make it a nice purple. — ■epeat the process and it will be black. Cheap Paint. Take 11 pounds of dry lime, sifted fine ; 1 gallon of water, 1 gallon of linseed oil, raw or boiled ; % pound of potash dissolve in a pint of water ; which can easiest be done by heating in a ket- tle over the fire. First mix the lime and water, which will ap- pear much like hasty pudding ; then add your oil and potash wa- ter; mix thoroughly, and if the oil and water unite it is ready for use ; if not, a little more potash water must added to cut the oil. Use no more potash than is necessary, for this purpose. Put on with a paint brush, as other paint. It "will appear much thicker than ordinary oil paint, but it will lay easy in this condition. A painter who for the last three years has used this preparation on first class houses says that but few persons can see any deficiency in it. It wears well, and costs less than half as much as an oil paint. It has been sold at various times to painters and others at prices ranging from $5 to $25. Wash for Fences, &c. This recipe will come in play at every "cleaning" season. It is endorsed by the Chemical Gazette as far superior to the common whitewash, both in ap- pearance and durability. Take a clean, water-tight barrel or other suitable. cask, and put into it }£ a bushel of lime. Slack it by pouring boiling water up- on it, and in sufficient quantity to cover 5 inches deep, stirring it till thoroiighly slackened. When slacking has been effected, dis- solve in water and add 2 pounds of sulphate of zinc, and 1 of common salt. These will cause the wash to harden, and prevent it cracking which gives an unseemly appearance to the work. If desired, a beautiful cream color is communicated to the above wash by adding three pounds of yellow ochre, or a good pearl or Cure for Snake and Insect Poison. Glass. 71 lead color by the addition of lamp black or ivory black. For fawn color,add 4 pounds umber— Turkish or American— (the latter is the cheaper,) 1 potmd of Indian red, and 1 pound of lamp black. This wash may be applied with a whitewash brush, and will be found much superior, both in appearance and durability to common whitewash. Cure for Snake and Insect Poison. This is the Smithsonian antidote for snake and insect poison and is worth, alone, ten times the price of this book. Ten grains of iodide of of potassium. Thirty grains of iodine. One ounce of water, the solvent. To be kept in a vial with a ground glass stopper, and applied externally to the wound. It is not to he taken as a medicine in- ternally." In using it, no time is to be lost, as death often ensues from a snake bite in fifteen minutes. Bites usually are inflicted on the hands or feet; and when this is the case, the first thing to be done is to stop the circulation of it with the blood, by apply- ing a ligature to the leg or arm above the wound. A pocket handkerchief, the suspender, a piece of rope or a strip of bark in an emergency can be used; and a gun, umbrella, or walking stick or a limb of a tree, or axe helve, can be made a tourniquet to tighten the bandage. Then saturate a piece of cotton batting, sponge, a lock of wool or anything that will hold the fluid, with the antidote and sponge the bite with it and bind it to it, keeping it wet with it until it effects a cure, which it will do in an hour, and sometimes instantly. If practicable, a cupping glass should be applied, and the antidote should be placed, upon the blister; but as bites are usually inflicted upon the fingers or toes, or among the tendons and bones of the wrists, ankles, or protuber- ances of the feet and hands, the process of cupping is frequently impossible. The antidote is so complete that five drops of undi- luted poison from the fangs of a rattlesnake, mixed with five drops of the antidote, and inserted in a wound with a syringe was found by experiment to be as harmless as ten drops of water. Glass. The common way of cleaning glass bottles is to put in a few small shot with soap and warm water. As a usual thing this is undoubtedly as good a method as any but it sometimes happens that there is a hardened crust on the inside of the bottle which cannot be easily removed. This crust may be softened by putting in a little soda or pearlash. In using shot in this way some care must be taken or you may shake them hard enough to break the bottle. If the shot become wedged together in the bottle, take a stiff wire and loosen them. Charcoal left in a bottle for a short time will remove all disa- greeable smell. Fine coals put into a bottle with shot and water as above will aid in cleaning. 72 To Eemove Gall Stones, Black Balve. It frequently happens that glass stoppers become fixed in bot- tles and are not readily removed without breaking the bottle or stopper or both. Sometimes the stopper may be loosened by put- ting some salad oil in the groove between the stopper and the bot- tle. Thea put it in a warm place and let it alone for an hour or two so that the heat may cause the oil to insinuate itself between the stopper and the neck of the bottle. Then if you cannot pull the stopper out gently strike the stopper first on one side and then on the other with any little piece of wood. Be careful and not strike so hard as to break the glass. If you cannot yet remove the stopper, put more oil in the groove as before and after letting it stand awhile try again. Altogether likely you will succeed af- ter a few trials, but possibly you may not because the stopper may be an imperfect one. Another way, is to wet a piece of cloth in hot water, and put it around the neck of the bottle. Take hold of the stopper immedi- ately and try to get it out. You must, in this case work lively, for if the heat is allowed to expand ; the stopper as well as the neck of the bottle, no benefit is derived. If you are successful in this, it will be by getting the stopper out after the heat has ex- panded the neck of the bottle, but before it has had time to ex- pand the stopper. If you are so unfortunate as to get some grease on your win- dow, you can readily wash it off with a little spirits of turpentine. If you attempt to wash it off with water, very likely you will spread it all over the glass and perhaps, you may feel a little an- gry. Try the turpentine and keep your temper. If you wish to break a piece of glass and have no diamond to to cut it as you desire, try the following: File a little notch in the edge of the glass. Then take a small iron rod and heat it red hot. Commence at the notch and draw the red hot iron slowly along the surface of the glass in the direc- tion you wish. This will crack the glass and you can easily break it. Some care is necessary in packing glass or china ware to be sent to another place. Get some hay, or soft straw will do. Have it a little damp but not much wet. Put in plenty of the hay and pa ck the heavy pieces at the bottom. Be sure and pack them tight in order that they may not 6lip about and get broken. To Remove Gall Stones. At the moment of getting into bed, drink from one table-spoon' ful to one gill of pure sweet oil. It may be necessary to continue this, till a gallon of oil is used, in many cases a much less quantity will effect a cure. If the oil does not move the bowels next day, take a little senna tea, or if feverish and restless, senna and salt, or castor oil. Black Salve. Take one quart of vinegar and three leaves of tobacco. Sim- mer to one pint. Add six ounces of lard, six ounces of beeswax, six ounces of rosin, and one gill of rum. Simmer to a salve, but b9 rery careful and not ltt it burn, Catarrh Snuff. To Ourfe Felons. 73 A. W. Fenner, M. D., my preceptor, used this salve for curing fever sores and other old sores. He was very successful. I know of quite a number of cases that he treated successfully. He said the salve was the best he had ever used and he never had a case of failure where the patient used the salve thoroughly, and purified the blood. Catarrh Snuff. Pulverize together equal parts of blood root, gum myrrh *ttd gum arabic. This makes as good catarrh snuff as any you can buy. To Cure Felons. Apply the spinal marrow of an ox or cow once in 4 honra for t days. Another method : As soon as it becomes apparent that a felon is making its ap- pearance, which is known by a continued soreness and pain pro- ceeding from the bone, and sometimes evincing but little change for the worse for a week or two, take a strong cord of any kind and wrap it around the finger above the afflicted part, as tightly as can be borne. Keep it in this condition until the pain can be endured no longer. Now loosen the cord and as soon as the pain caused by the cording subsides, tighten it again. Continue this for several days, or until the felon is completely blackened and killed. The cording stops the circulation and thus the sore has nothing to feed on, and soon dies of starva- tion. Even after the felon has made considerable progress, this remedy may effect a cure. If the felon is not too far advanced, it may sometimes be cured by holding the finger in hot water or weak ley for an hour at a time two or three times a day. Steep 2 ounces of fine cut tobacco, in half a pint of sweet oil. Apply it freely tp the place where the felon is making its appel- ate*. 74 Medicinal loot Beer. This use of tobacco is much bertter than to steep it in your mouth. Medicinal Root Beer. Take a sufficient quantity of sassafras root, burdock root, wild I cherry tree bark of the root, root of black alder, and spice wood or fever bush. Make a strong decoction by boiling several hours. Then strain and sweeten with molasses or honey. When it is blood warm add sufficient yeast to produce fermentation. As soon as it commences to ferment it is fit for use. This may be taken freely as a diet drink. It is very pleasant and excellent to prevent disease and to keep the system in a healthy state. It is grateful and cooling in all kinds of fevers. Some like it bet- ter with a little ginger and hops added. Everybody knows that in the haying or harvest fields, during the heat of summer, something may be supplied to quench the raging thirst, more effect- ual, more grateful, and more healthy than cold wa- ter. But few have the formula at hand for making the most healthy and cooling beverage. Here is one that is both healthful and grateful to the palate : White Spruce Beer. Mix together 3 pounds of loaf f?ugar, 5 gallons of water, a cup of good yeast, adding a small piece" of lemon peel, and enough of the essence of spruce to give it a flavor. When fermented pre- serve in close bottles. Molasses or common brown sugar can be used if necessary instead of loaf, and the lemon peel left out. — Sometimes when unable to obtain the essence of spruce, we have boiled down the twigs. Here is another invigorating drink especially ad- apted to the harvest field, of less pretensions, and the constituent parts of which are always at hand in every house : Small Boers, &c 75 Harvest Drink. Mingle together 5 gallons of water, }£ gallon molasses, 1 quart vinegar, and 2 ounces powdered ginger. The following is old, but none the worse for that. Our grandmother was famous throughout her neigh- borhood for the excellence of the beer she used to keep on hand during the spring and summer, and no neighbor ever left her humble cottage without having taken a glass of her "home brewed." And she was indebted to her beer for many a friendly and neighborly call, though of course no one would have owned up the fact. But however that may have been, this was her recipe for Root Beer. Mix together a small amount of sweet fern, sarsaparilla, win- tergreen, sassafras, Princess pine, and spice wood. Boil them with 2 or 3 ounces of hops, and 2 or 3 raw potatoes pared and sliced in 3 or 4 gallons of water. After boiling 5 or 6 hours, strain off the liquor, and add to it common molasses in the proportion of 1 quart to 3 gallons of the beer. If it is too thick, dilute it with water. A K pound of browned bread added to the liquor, will increase its richness. A very good, palatable, wholesome beer may be obtained from acorns and hops. It is slightly spark- ling, eminently tonic, and a febrifuge, and for want of a better name we may call it a i Cheap Beer. ! Steep a quantity of acorns in water for 15 or 20 days, renewing the water 4 or five times. Transfer them to a cask and add a i handful of hops; fill up the cask with water, and lightly cover, (not stop, the bunghole, as there is an escape of gas. In 15 or 20 idays the beer is fit for use; and as fast as it is drawn off fresh wa- ter may be poured on. The cost is less than 3-pence per gallon, lit would supply 4 or 5 persons for 8 months with a very excellent ! beverags. 76 Small Bfttt*, Ac. The following recipe will make a cooling and de- lightful beverage for summer. It is called Temperance Beer. Take 3 pounds of brown sugar with \)4 pints of molasses, 4 ounces tartaric acid, 2 teaspoon fuls. of essence of sassafras— mix in 2 quarts of boiling water, strain it and cool, when it is fit for use. Take 2 tablespoonfuls for a tumbler % full of water, add a half teaspoonful of soda. Try the following and see if it will not pay well for the trouble : Cream Beer. To 1 gallon of warm water take 2 tablespoonfuls of tartaric acid 1 bowl of good brown or coffee sugar, 2 tablespoonfuls o: ginger, and 1 cup of yeast. Let stand over night, and it is fitfoi use by adding a small quantity of soda as you drink. Here is another : Ginger Beer. To a pail half filled with boiling water add 1 pint of molasse and 2 spoonfuls of ginger; when well stirred fill the pail with cob water, leaving room for 1 pint of yeast, which must not be put u until the preparation becomes luke warm. Place it on a warn hearth for the night, and bottle in the morning. The following used to be a standard drink in ai "well regulated families." when "baking and brew- ing " always went together : Common Small Beer. Add to a pailful of water a handful of hops, a pint of bran, % pint of molasses, a cup of yeast, and 1 large spoonful of sugar. When you cannot find anything any better (an( you cannot under any ordinary circumstances), tr; the following, and if you don't say it is good, it wil not be the fault of the recipe. Cream Soda. To 1 gallon of water add 5 pounds of loaf sugar, 1 ounce Epso> salts 1 ounce cream of tartar and 5 ounces tartaric acid. Bo the preparation well, skimming off the refuse matter accumuli ting upon the surface. After cooling, set it away in bottles in a cool place. When desiring soda dnnks, put 2 or 3 tablespoon- fuls of this 6yrup in a tumbler % full of -water; add % of a tea- spoonful of super-carbonate of soda; 6tir briskly, and the effer- vesence will be equal to that from fountain soda. The Epsom salts, cream of tartar, tartaric acid, and super-carbonate of soda I can be purchased for a small sum at any drug store. Milk. When you give milk to children let it be sweet, and if new, all the better. A very small quantity of loaf sugar may be put into the milk. A spoonful of scraped horse-radish put into a pan of milk will keep it sweet many days longer than it will keep without the radish. If you wish to keep milk sweet for a long time, observe the following directions : Get some bottles and have them perfectly clean and dry. Draw the milk directly from the cow into the bottles, and cork them as soon as full. Tie the corks down with strong cord or wire. Then put some straw in the bottom of a boiler and place the bottles on it with straw between them. Fill the boiler nearly full of cold water and bring it to a boil, but do dot allow it to boil more than a minute. Take the fire from under the boiler and let it gradually cool. When cold take the bottles out and pack them in saw dust and put them away in a cold place. Milk preserved in this manner and kept where it will not get warm, will keep sweet a year or more. When milk or cream has become slightly soured, it may be sweetened by putting in a very little car- bonate of magnesia. A very little saleratus put in will sweeten it, but it injures the flavor of the milk. It is said that morning's milk is the richest, yield- ing much more cream than that milked at night. If you milk a c$w at noon the milk will not be as good as you would get from the same cow in the morning 7$ •ajous. Ie*it or evening. For making butter and cheese many use the morning's milk, and take the evening's milk for domestic use. For a wholesome, pleasant beverage, use milk and water. It is much better than the more expensive summer drinks. Castor oil may be made palatable by boiling it with an equal quantity of milk, and then sweetening it with white sugar. Stir it well and let it cool. Onions. The following is considered by many very good : Take two or three good siaed onions and after you have peeled and sliced them, put them into a quart stew-pan with just a little water. Cover the pan and put it over a slow fire till the water has boiled away and the onions are browned. Then add about % a pint of good beef gravy and boil until the onions are tender. — Season with pepper and salt or whatever you choose. Then stir it and mash the onions. Then pour it into a dish, to be eaten on broiled beef steak. For an ordinary cold on the chest use this prepa- ration : Sew % a dozen white onions in an old piece of white muslin, and pound with a hammer until all are crushed and the muslin moist with the juice. Wear on the chest all night and avoid ex- posure next day. Yeast. As you may sometime have occasion to make some yeast, I will here give a good recipe. On Monday morning boil 2 ounces of hops in 1 gallon of water for about an hour. Then strain and let it stand until about blood warm. Now put in * little salt and % a pound of sugar. Then take 1 pound of good flour and beat it up in some of the above prepared liquor. Then stir the whole together and set it near the fire. Stir it frequently for 2 or 3 days ana keep it in a warm place all the time. Then add %M pounds of mealy boiled potatoes well mashed. Let it stand by the fire or in a warm place another day, not forgetting to stir it frequently. Then strain it and put it up Wiitewaafc, 79 in largo bottles. Keep it in a cool plaee and glre the bottle a good shaking before using. This will keep for two or three months and be bet- ter than when first made. It ferments readily with- out other yeast. I have seen another recipe very much like this but not proportioned correctly. Those who have used the other and failed can use this andf not fail. If you are in a hurry you can use the fol- lowing for making yeast quickly : Take a pint of new milk, a teaspoonful of salt and a large spoonful of flour. Stir them together and set it in a warm place. In one hour it will be ready for use. It will not keep long so you must use it as soon as made. Twice the quantity of commoB yeast is required for use. Another good way to make yeast is : Take }$ a pound of good flour and 3 ounces of brown sugar, and a sufficient quantity of salt. Put them into a gallon of water and boil for 1 hour. Before it is fairly cold i>ut it into a bottle and cork it. In 24 hour it will be fit for use. The above is the right proportion. If you want to make more, take a larger quantity only keep the same proportion. Whitewash. Take a sufficient quantity of unslacked lime. Pour on boiling water and keep it covered while slacking to keep the steam in.— When this is done, strain it through a fine sieve and add a little salt that has been dissolved in water. Then add a little common wheat flour in warm water, and if you add a little gum arabic dis- solved in warm water, it will be all the better. Stir the whole well and let it stand a few days when it is ready for use. It is best to make it in an iron kettle, and warm it when you are ready to use it. It should not be very hot, but it should be at least blood warm, and if a little warmer it will do no harm. This is a su- perior wash because it does not easily rub off. Fer 80 Whitewash this reason it is excellent to whitewash fences. If you have a very nice job to do, you will need a small nice brush, but for all common work a large or common brush will do. I am told this wash is very lasting. Those who do not want a pure white can make it any shade of color they please h? putting in some coloring matter, dissolve the coloring matter in a little alcohol and stir it into the wash. You must consult your own taste as to what color you will have. Spanish brown stirred in will make a pink more or less deep according to the quantity used. Many think a del- icate tinge of this beautiful for inside walls. Com- mon clay finely pulverized and well mixed with Spanish brown makes a reddish stone color. Yel- low ochre stirred in makes a yellow wash, but chrome goes ahead of it and makes a color that nearly every one considers more beautiful. In all cases where you add coloring matter, the darkness of the shade is determined by the amount of coloring matter used. No definite rules can be given, because tastes are so much different. Before using, you had better try experiments on a shingle or some old wall, and let it dry. If the color does not suit you, try different proportions of the coloring matter till you get what pleases you. Never mix any green with lime for these reasons : The lime destroys the color, and the color has an ef- fisflUaat Whitewash. Egg* 81 feet on tjie whitewash which makes ic crack and peel off. Inside walls are frequently much smoked and consequently dark. In such cases it is well to squeeze indigo through a bag into the water you use before stirring it into the mixture. This will make the walls appear clean, and a clear white. A little blue vitriol, pulverized and dissolved in warm water and added to the whitewash, gives a beautiful blue tint. Do not put in much of the vitriol. The east end of the President's house in Wash- ington is said to be whitewashed with the following : Slack % a bushel office unslacked lime with boiling water. — Cover it while slacking to keep the steam in. Then strain the liquid through a fine sieve or strainer, and add to it a peck of salt previously dissolved in warm water, and 3 pounds of good rice boiled to a thin paste should be stirred in boiling hot. Tut in al- so % a pound of powdered Spanish whiting, and a pound of clean white glue, which has been previously dissolved by soaking it well, and then hang it over a slow fire in a small kettle within a large one filled with water. Add five gallons of water to the mix- ture. Stir it well and let it stand a few days covered so dirt can- not get in. More than the above quantity can be made after the same proportion. It should be put on hot. The same rules of coloring given after the other recipe will work equally well with this. Eggs. Hens will lay much better if you put a little cay- enne pepper in their food two or three times a week. Try it. If you are doubtful whether an egg is good or bad put it into a pail of water, and if good, it will lie on its side ; but if bad, it will stand on one end. Usu- ally the large end will be uppermost, unless it has D3 *2 Sggfl. been shaken considerably, in which case it will stand on either end. I presume every good cook knows how to fry eggs, but not every one has tried the following way. Break 3 eggs into a cup of milk, add 1 tablespoonful of fine flour and stir well ; or, what is still better, beat the eggs and flour to- gether and then stir in the milk. Then pour into a dish in which there is enough butter already hot. Let it cook slow and when one side is done turn it over and fry on the other side. The following mode of pickling eggs is said to be good, and those who have tried the plan think oth- ers would try it if they had any idea how good it is. Boil the eggs at least ten minutes so as to be sure they are boiled hard, and then take the shells off. When they are cold, put them up in jars and pour on them enough vinegar to cover them, in which has been boiled the usual epices for pickling. Tie the jars down tight with bladder and keep them until they begin to change color. They are excellent to be eaten with cold meat. One way to preserve eggs is as follows : Apply a solution of gum arabic with a brush to the shells, ta- king care to cover the whole surface and then let them dry, after which pack them in dry charcoal dust. There are many other methods adopted to preserve eggs, here is one : The eggs to be preserved should be kept in a cool place, and something put around them to keep the air out. Put into a tub or vessel 1 bushel of quick lime, 2 pounds of salt, % a pound of cream tartar, and mix together with as much water as will reduce the composition or mixture to that consistency that will cause an egg when put into it to swim with its top just above the liq- uid. Then put and keep the eggs.therein. It is said that eggs may thus be kept good for two years, but I have not seen it tried and cannot there- fore vouch for the correctness of the statement. The following hints will be of service : It is pretty generally known that eggs keep longer by placing the small ends downward and keeping them in that position. — Be sure and have new laid eggs to deposit for keeping, not allow- ing them to becouiu damp. Keep them cool In summer and do To Keep Grapes Varm'sk $8 not let them freeze in winter. In order to keep the eggs standing with the large ends up, take an inch board large enough for the purpose, and bore it full of holes far enough apart so that the eggs will not touch each other, and of the right size so that the little end of an egg can rest in it. Then put this board in a cool cellar and place the eggs in the holes with the small ends down. Put the eggs in these holes the same day they are laid. This plan has the recommendaaion of being convenient and simple. To Keep Grapes. Select them carefully, taking only good bunches and remove all that are bruised or unsound. Place them in a box, a layer com- posed of two or three thicknesses of paper or cotton between each layer of bunches. Put the boxes in a cool room but not cold enough to freeze the grapes, though a slight frost will not hurt them much. Varnish. Varnishes for different purposes are prepared in different ways. I will give a few of the most useful. If you want to make a varnish simply to prevent iron from rusting, proceed as follows : Melt together 1 part of resin and 2 parts of tallow. Strain be- fore it gets cold. While warm, but not hot, apply a thin coat to any article and lay it away in a chest, trunk or box where it will not be disturbed, but if you want the article in a place where it will be handled or moved around much this is not first-rate. A very cheap and durable varnish for rough work may be made by mixing 50 parts (by weight) of raw linseed oil, 2 parts of litharge and 1 part of white vitriol. Boil the whole together until enough has evaporated to make the preparation thick enough to be used as a varnish. To make a good varnish for tools and iron you wish to leave in places exposed to dampness, try this: In the first place, get a tin can large enough for the purpose, and have it made strong and tight so that it may be corked. Put in 1 gallon of alcohol, 2~pounds of gum sandarach, and 4 ounces of gum mastic. All this should till the can only half or two-thirds full. Cork it tight, and set it in a warm place. Shake it thor- oughly two or three times a day, and when the gums are well dis- solved it is ready for use. If in a hurry you can dissolve the gums sooner by placing the can in a kettle of hot water. If you flo this, U Silfc It will 1)6 necessary to take the can out and shake It everv few mil it«ja. (Jopai varnish may be prepared to varnish iron, steel &c, by adding an ounce of linseed oil to a pint of the varnish and then putting in half a pint of spirits of turpentine. For varnishing grates : Melt 4 pounds of common asphaltum and while warm add 1 quart of linseed oil, 4 ounces of dark gum umber. Boil slightly lor 1 hour, then add 1 gallon of turpentine and mix well. If too thick, more turpentine may be added. To varnish steel so as to give it a blue appear- ance as though highly tempered, simply add a little Prussian blue to common Demar or copal varnish, and then apply one or two coatings in the usual way. By putting more or less Prussian blue you can make it more or less blue. Demar varnish being more transparent, is preferable to copal. Silk. When black silk is faded you can easily revive the color thus : Take % a pound of logwood chips and boil in 1 gallon of water for % an hour. Then strain, and put the silk in. Let it simmer about 20 minutes, then take it out and let it dry. Now put a lit- tle blue vitriol into the dye and stir it about live minutes while gently boiling. Then let it cool, and put the silk in. Put it over the tire and bring it to a heat just sufficient to make it Bimmer, and keep it so for half an hour and your work is done. Another method : Put a large handful of fig leaves into 2 quarts of water and boil until it is reduced to a pint. Then strain through a cloth. Do the leaves up in the cloth and squeeze out all the dye you can. Put it into a bottle and keep it corked, so that you may have it for use at any time you please. Sponge the silk with it. If you have an old silk dross that has lost much of its good looks, take it carefully apart and put it Blot. 8* into * tub of r«nrA roin wo+^r. T^ it lay lliere three hours and then dip it up and down a few times, but do not squeeze it or ring it. Hang it up to drain and let it drain until nearly dry, but before it is quite dry take it down and iron it smoothly. You will find you have greatly improved its looks. If you have a very fine silk dress and have been bo unfortunate as to get a disagreeable looking grease spot on it in a conspicuous place, you undoubtedly wish some way of removing the grease without in- jury to the dress. A lady who ought to know tells me the following way is as good as any : First lay a piece of woolen cloth upon a table, and lay the part greased smoothly on with the right side downwards. Then lay a Eiece of common brown paper on top, and apply a flat iron just ot enough to scorch the paper. Do not let the iron remain more than 6 seconds. Then briskly rub the stained part with a piece of dry paper. If the color has been removed from silk by acid, it may usually be restored by applying a little aqua ammonia. Spirits of turpentine or alcohol are good to remove stains from silk. Silk should never be kept folded in white paper, because it injures the color of the silk. Rice. For a change it may be pleasant to have occasion- ally a loaf of rice bread. Try this : Put 1 pound of rice into J£ a gallon of water, and boil it gently, 6tirriug it frequently, until it is soft enough to be beaten into a paste. This being done, before it gets cold put it into sufficient flour and at the same time add the usual quantity of yeast. Then go through the process of bread making in the usual way. This makes excellent white bread. 86 To Stop Bleeding. Rice Jelly for the Sick. In selecting your rice be sure you get some that has a clear fresh look. The best rice is large. Old rice sometimes has a black insect inside the kernel. Before you buy, see if it looks clear. Mix equal parts, by weight, of clean rice and white sugar; or, if you want it sweeter use more sugar. Boil and stir it until you have a glutinous mass. Then strain and you can season with whatever you please. To Stop Bleeding. It is not very often that we have an occasion to use any remedy to stop bleeding, but it is well to kno w how to do it, in order that me may be prepar- ed in case of necessity. In the first place, cover the wound profusely with cobwebs, or flour, or salt; either of these are good, alone. Sometimes it may be necessary to mix together salt and dry flour. Don't be foolish enough to let your physician make you think you have more blood than you need, and therefore bleed you. In slight wounds the blood may be easily stopped as above, but in case of excessive bleeding cobwebs may* not do the work. If the wound is severe and the blood comes in jets or spurts, an artery is severed, and unless you work fast the patient may die in few minutes. In such a case be spry as y6u can. Tie a handkerchief around near the wound but between the wound and the heart. Let the hand- kerchief be loose enough so that you can put a stick between it and the skin. Do this, and twist it around until the blood ceases to flow. Keep it there until the doctor comes. If the wound happens to be where a handkerchief cannot be used, press with the thumb between the heart and the wound, and increase the pres- sure until the blood ceases to flow. Do not lessen the pres- sure for an instant. Be sure and get a physician as soon as pos- sible. Stye on the Eyelid. If you have ever had one stye it is quite likely you do not want another. Therefore, as soon as you feel one coming put a teaspoonful of black tea in a small bag, and pour onto it just enough hot ... Chapped Hand*, 87 water to moisten it, While pretty warm put it on the eye and keep it there all nighf. Tie a hand- kerchief around the head so as to hold the bag of tea in its place. If you wake, and can do it, it will be best to moisten the tea with warm water two or three times during the night. It is very likely that when morning comes no stye will be there, but if it has not gone another application will take it away. How to Hold a Sick Person. Whenever it becomes necessary for you to move or hold a sick person, do not grasp him with the tip ends of your finger. If you are to support any part of the body^do it with the whole breadth of the hands, in order to not press into the flesh. Chapped Hands. I will give a few recipes for curing Chapped hands, and you can select just which you please. Wash your hands as clean as you can, and instead of using a towel to dry them, put the hands into some oat meal and rub them the same as though you were washing them in water. If they are very badly chapped it will be well to use a little oat meal instead of soap in the water. The following is said to be a sure cure for chap- ped hands. Wash the hands clean with warm water and then wipe them dry with a towel, then grease them with mutton tallow, and rub the grease in before the fire. Do this just before going to bed, and put on a pair of gloves, in order to avoid greasing the bed clothes. Practice this for a few days, or as long as necessary. It will cure the hands and make them soft, white and smooth. Washing them in vinegar is also recommended. 88 HowtoGet&lofe before tney are dry take a piece of hard soap in the hands and rub enough of the soap on to make quite a thick coating. Let it dry on and leave it til the next morning. Many practice this to make then- hands white. It is a simple and very good way of doing it. To Clear a Room of Mosquitoes. Take of gum camphor a piece about % the size of an egg, and evaporate it by placing it in a tin vessel and holding it over a lamp or candle, taking care that it does not ignite. The smoke will soon fill the room and expel the mosquitoeu. How to Get Rich. There is no doubt that the whole human family have a desire to accumulate sufficient wealth to make them comfortable in life. I will give some rules and hints which will be of service if observed, although they will be of little use unless combined with ener- gy, good judgment, perseverance and economy. All who read them may not become rich, yet I will say that if you ever get rich, and retain your wealth for any length of time, you must practice upon the prin- ciples here laid down. The remarks are not original with me, but they are so good I will give them a place in this book. — I heartily commend them to the attention of every young man just starting out in life. I think they afford the true secret of attaining wealth. A single perusal of this essay may be the means of making ffow to Get Biofr. 8t gome of my readers men of wealth and influence who, if they had not read it, would have lived and died poor. We are told that fortune is a fickle dame full of freaks and ca- prices; who blindly distributes her favors without the least dis- crimination or regard to the worthiness of her favored ones. She is represented to be so inconsistent and wavering that her most faithful votaries can place no reliance on the fair promises she makes. Disappointment, they tell us, is the lot of those who make offerings at her shrine. Now all this is a vile slander. — Dame Fortune is not so blind and fickle as she has been represent- ed to be. To the superficial observer, wealth often appears the result of mere accident, or a fortunate occurrence of favorable circum- stances, without any exertion of skill or foresight, yet every man of sound health and unimpaired mind may become wealthy by taking the proper steps. Foremost in the list of requisites are honesty and strict integri- ty in every transaction of life. If a man would possess the con- fidence of all who know him, he must have the reputation of be- ing fair and upright in all his dealings, and in order to have that reputation, let him in no case do a mean act. If these qualities are lacking, every other merit will prove unavailing. If you have anything to sell, never represent it as good when you know it ia bad. Ask concerning a man, " Is he active and capable ?" Yes. " In- dustrious, temperate, and regular in his habits?" O, Yes. "Is he honest? Is he trustworthy?" Why, as to that, I am sorry to say that he is not to be trusted; he wants watching; he is a little tricky, and will take an undue advantage, if he can. "Then I will have nothing to do with him," will be the invariable reply. Why, then, is honesty the best policy ? Because without it you get a bad name, and every body will shun you. A character for knavery will prove an insurmountable obstacle to success in almost every undertaking. It will be found that the straight line is, in business, as in geometry, the shortest. In a word, it is almost impossible for a dishonest man to acquire wealth by a regular process of business, because he is shunned as a dep- redator upon society. Needy men are apt to deviate from the rule of integrity, under the plea that necessity knows no law; iliey might as well add that it knows no shame. The course is suicidal, and by destroying all confidence, ever keeps them immured in poverty, although they may possess every other quality for success in the world. Punctuality, which is said to be the soul of business, is another important element in the art of money-getting. The man known to be scrupulously exact in the fulfillment of his engagements, gains the confidence of all, and may command all the means he can use to advantage; whereas, a man careless and regardless of his promises in money matters, will have every purse closed against him. Therefore be prompt in your payments. Next, let us consider the advantages of a cautious eircumspec- m How to G ml Bacli. tion in onr intercourse with the world. Slowness of belief, and a proper distrust are essential to success. The credulous and con- tiding are ever the dupes of knaves or imposters. Ask those who have lost their property how it happened, and in most cases you will find it has been owing to misplaced confidence. One has lost by endorsing; another by crediting; another by false representa- tions; all of which a little more foresight and a little more dis- trust would have prevented. In the affairs of this world men are not saved by faith, but by the want of it. Judge of men by what they do and not by what they say. Be- lieve in looks, rather than in words. Observe all their movements. Ascertain their motives and their ends. Notice what they do and say in their unguarded moments, when under the influence of ex- citement. The passions have been compared to tortures, which force men to reveal their secrets. Before trusting a man, before putting it in his power to cause you a loss, possess yourself of ev- ery available information relative to him. Learn his history, his habits, inclinations and propensities; his reputation for honesty, industry, frugality, and punctuality; his prospects, resources, sup- ports, advantages and disadvantages; his intentions and motives of action; who are his friends and enemies, and what are his good or bad qualities. You may learn a man's good qualities and ad- vantages from his friends — his bad qualities and disadvantages from his enemies. Make due allowance for exaggeration in both. Finally, examine carefully before engaging in anything, and act with energy afterwards. Have the hundred eyes of Argus before hand, and the hundred hands of Briarius afterwards. Order and system in the management of business must not be neglected. Nothing contributes more to despatch. Hare a place for everything, and everything in its place; a time for everything, and everything in its time. Do first what presses most, and hav- ing determined what is to be done, and how it is to be done, lose no time in doing it. Without this method, all is hurry and con- fusion, little or nothing is accomplished, and business i6 attend- ed to with neither pleasure nor profit. A polite, affable deportment is recommended. Agreeable man- ners contribute powerfully to a man's success. Take two men possessing equal advantages in every other respect, but let one be gentlemanly, kind, obliging, and conciliatory in his manners ; the other harsh, rude, and disobliging, and the one will become rich, where the other will starve. We will now consider a very important principle in the busi- ness of money getting, namely : Industry — persevering, indefati- gable attention to business. Persevering diligence is the Philos- opher's stone which turns'everything to gold. Constant, regular and systematic application to business, must, in time, if properly directed, produce great results. It must lead to wealth, with the same certainty that poverty follows in the train of idleness and inattention. It has been truly remarked that he who follows his amusements instead of his business, will soon have no business to follow. The art of money saving is fully as important as the art of mon- ey getting. Without frugality no one can retain the wealth they have acquired, but with frugality the poor may become rich, and the rieh earn retain tkeir wealth.* Those wU sous unit as fast a* low to Get fitak 9% they get are in the high way to ruin. We meet with very little Eoverty that does not grow out of idleness or extravagance. So abitual industry and frugality will ensure a fortune to nearly ev- ery one who will practice economy. The practice of economy is as necessary in the expenditure of time, as of money. An old motto is : "Take care of the pence and the pounds will take care of themselves." It is equally true that if we take care of the minutes the days will take care of themselves. If you are poor and wish to acquire wealth, you will find it nec- essary to practice self-denial. The acquisition of wealth demands as much self denial and as many sacrifices of present gratification as the practice of virtue itself. Vice and poverty proceed in some degree from the same source, namely, the disposition to sacrifice the future to the present; the inability to forego a small present pleasure for a great future advantage. Men fail to make fortunes 6imply because they are unwilling to deny themselves momenta- ry enjoyments for the sake of permanent future advantage and happiness. In all parts of the country, and especially in large cities, we meet with persons who, in order to support the appearance of wealth, constantly live out all they earn, and in many eases live beyond their income. To make up the deficiency, they contract debts which are never paid. We also meet with many drones of society, who pass their days in idleness , and sponge a living from the lives of the industrious. Many who run a shortlived career of splendid beggary, could they be persuaded to adopt a system of rigid economy for a few years, might pass the remainder of life in affluence. But no ! They must keep up appearances,, they must live like other folks. The consequence is, they go into old age with poverty instead of wealth. Their debts accumulate, and after a while their credit fails. They are harrassed by duns and besieged by constables and sher- iffs. In this extremity, as a last resort, they submit to a shame- ful dependence, or perhaps engage in criminal practices which en- tail hopeless wretchedness and infamy on themselves and families. Stick to the business in which you are regularly employed. Let speculators make their thousands in a year or day ; mind your own regular trade, never turning from it to the right hand or to the left. If you are a professional man, or a mechanic, never buy lots or stock unless you have surplus money which you wish to invest. Your own business you understand as well as other men ; but other people's business you do not understand. Let your busi- ness be some one which is useful to community. All such occu- pations possess the elements of profit in themselves. Let a sacred regard to the principles of justice form the basis of every transaction, and regulate your conduct, whether in business or pleasure. Whenever you make an engagement, let no trifling circumstance cause you to break it. You will meet with many disappointments and failures in life, for which you should be in some degree prepared. Always hope for the best, hut be on your guard to repel the worst in case it comes. Do nothing in a careless manner, but always arrange your busi- ness so that you will not get in a great hurry. Do your most im- portant business first, and if anything must be left undone, let it ft E«w* be something of comparatively little account. If you are going on a journey and have a trunk to pack, do not wait till the last hour, but pack it in advance of time. It is much better to be con- siderably ahead than to be a little behind. Never employ any one to do a job for you when you can do It to as good advantage yourself. Do your business in such a way that it is a pleasure to you. Cultivate order. Have everything just where it belongs. If you are writing, when you are done, put your pen, ink and paper in their proper places. If you read a book or a newspaper, when you are through, put it in its proper place ; and so with everything else. "Let all thing be done decently and in order." Be prompt and decisive, but courteous with all your customer!. The rules I have given, If strictly adhered to, will be of great service. Honey. Hundreds and thousands of dollars have been made on recipes for making artificial honey. I have procured a few of the recipes which are the most highly recommended, and will give them a place here. To 10 pounds Sugar add 3 pints water, 40 grains Cream Tartar, 10 grains Essence of Peppermint, 3 pounds Honey. First dissolve the sugar in water, and take off the scum; then dissolve the cream tartar in a little water, which you will add with sotne little stir- ring, then add the honey, &c, heat to a boiling point, stir for a few moments, and it is done. The above recipe I bought of a traveling Patent Right Dealer, who informed me that he had more than once sold the recipe for one hundred dollars. I have never tried it, but presume it is as good as any. Here is another : Take 5 pounds of common brown sugar, and one pint of hard water; put over the fire and bring to a boil. As soon as it com- mences boiling add }£ ounce of pulverized alum. Stir about five minutes while it is gently boiling. Then remove from the fire, and strain before it is cold. Immediately after it is strained, add half an ounce of cream of tartar and two drops of otto of roses. Place it over fire enough to keep it warm, but not to make it boil. Stir it for a few minutes, when you can take it off and as soon as it is cold it is ready for use. A little pulverized slippery elm put into water will make it as thick as honey. Add as mueh of thi* as Homey. £3 you pleas©. You can thus reduce the price consider- ably. Those who make the honey to sell, have some- times added rather more of the slippery elm water than their customers thought advisable. Cuba Honey. A great deal of " Cuba Honey " has been sold and used in this country. Here is the recipe to make it : Take 10 pounds of good brown sugar, 1 quart of water, 1 ounce of gum arabic, 4 drops of peppermint essence. Put the whole to- ? ether in a suitable kettle, and place over the fire. Bring it to a oil, but do not let it boil more than two or three minutes. Take it off and and strain, then beat well one egg and put it in togeth- er with one pint of water, and about a quarter of a pound wheat flour. Place it over the fire again and as soon as it begins to boil skim well. Let it boil for two or three minutes. Remove from the fire, and when it is about blood warm stir in two drops of otto of roses. If one pound of good bees honey in the comb is put in before boiling the first time it will be all the better for it . It is claimed for this honey that if it is sealed up, it will keep any length of time as good and fresh as when new. As I have never tried I can not say whether this is correct or not. I have often eaten honey said to have been made from some of these recipes. It certainly tasted good. Here is another recipe, for which a friend of ours paid $5 only a short time since. Several persons in the same neighborhood paid the same for it. We have eaten some of the honey they made, and must say that we thought we had never eaten better hon- ey in oUr life — that was before we knew it was not made by the f' little busy bee," that has so "long im- proved each shining hour." We could hardly be convinced that ft was not the genuine article that we 94 Braigss* had been praising so lavishly. Here is the recipe for the best Clover Honey. Take 10 lbs. of white moist (brown) sugar, 3 lbs. of soft water, 2^" lbs. of Bee-Bread Honey, 40 grains cream of tartar, 12 drops oil of peppermint, half an ounce of gum arabic 10 drops essence winter green, put into a porcelain kettle, and let them boil for 5 minutes, then take 2 teaspoonfuls of pulverized slippery elm and mix with 1 lb. of water, then strain it into the kettle; take it off and and beat up the whites of two eggs and stir it in; let it 6tand two minutes, then skim it well, and when cold add 1 lb. of pure bees' honey; for larger quantities observe the same propor- tions. By adding more slippery elm to a proportionate quantity of water, the manufacturer can make it as cheap as he pleases, as a 6raall quantity of slippery elm will thicken a pail of water to the consistency of honey. What we mean by bee bread honey, is that made by the bees in the fall of the year, to subsist on du- ring the winter, it being much stronger than that made in the spring. If that cannot be procured, honey in the comb will answer the same purpose, by putting in one half lb. more than is given in the recipe, but makes considerable difference in the price. Bruises. If the skin is not broken wet a piece of sponge with the tinc- ture of arnica, and bathe the bruised place. This is one of the most effectual remedies in use. If the skin is broken, tincture of arnica may be used, if sufficiently diluted with soft water. Dilute the tincture with at least twelve times the quantity of water, and bathe the part bruised or jammed. I once had the misfortune to severely bruise or rather jam one of my fingers. I had nothing with me to put on only some tincture of arnica. I put a little of this into about twenty times the quantity Bruises, 95 of water and then freely bathed the bruised finger. It stopped the pain, and my finger got well in due time. I am told that in case of a bite by a dog or other animal, this tincture sufficiently diluted, will work as well as in case of a bruise. Hot water is very efficacious in removing pain and preventing discoloration. Whenever you get a black eye by a fall on the ice, or running against a bed post, or stopping a powerful fist, apply a cloth wrung out of very warm water, and renew it often until the pain ceases. The moisture and heat liquify the blood and send it back to its proper channel. — Use hot water or very warm water but not cold. It should be applied as soon as possible, and as hot as it can be borne. It is excellent to prevent stiffness. If the bruise is on the hand or foot, it will do to put it into the water and keep it there for some length of time, but it will be better to apply it with a cloth as above, only be sure and apply it often enough to keep it hot. Perhaps the above remedies are enough, but I will mention the following: Dissolve 2 drams of opium in half a pint of boiling water. As soon as cold it is ready for use. Bathe the bruise. This is also good to use on painful ulcers. Bruises should always be attended to immediately, for if left alone they often produce worse consequen- ces than cuts. One remendy is to bathe f;]he bruised part with warm vinegar. Some use slipr /pry elm as 96 Treatment of Dog*, a poultice. If the bruise is a very bad one, some- thing more than an external application may be nec- essary. The bowels should be kept open. The food should be light and the drink weak. Treatment of Dogs. If I could have my way about it, every dog in the country would be killed in less than twenty-four hours, but as I am not to decide the matter, and as there are many who are bound to keep dogs, I will give the best way of treating them. The best way to keep a dog in good health, is to let him have plenty of exercise, and not too much food. Over-feed your dog, and keep him where he will not get much exercise, and he will be firetty sure to become sick, or 60 lazy as to be of little or no use. f you own a dog, by all means see to it that he is kept clean; and for this purpose, encourage him in taking an occasional swim. — Wash him occasionally, but do not use any soap. Use clean soft water only water. If you use soap, you will prevent him from licking himself, and thus he will be literally more dirty than if you had not washed him at all. Some who know more about dogs than I do, say that they should not be fed more than once a day. Meat either raw or boiled may be given to any healthy dog. Those who boil meat for their dogs, often take the water in which it i3 boiled, and thick- en it with oat meal or barley meal, and then feed i* to their dogs. The dog distemper prevails most in spring and autumn, and is most liable to attack dogs between the ages of six months and four years. The disease may be known by dullness of the eyQ, and a husky cough. The dog has but little appetite, shivers and ionaetimssiia* 6t#. Hydrophobia, 97 If fits oceur you should immediately send for a veterinary surgeon, or your dog may not live long. When a dog has the distemper, he should be allow- ed to run on the grass. A little sulphur should be put in the water he drinks, and he should not be al- lowed to eat much more than half his usual allow- ance. Unskillful persons should not attempt to treat dogs that have the distemper. When a dog's jaws are set upon any thing, instead of pulling upon him to make him let go, wet a sponge or cloth with aqua ammonia and apply it to his nos- trils. Giving the dog a pinch of snuff will produce the same effect, and may frequently be more readily obtained. The above 1 is fractions are given more especially for the benefit of ladies who have the care of lap-dogs and poodles. Out-door dogs usually need no other care than to be furnished with enough to eat. Hydrophobia. This is one of the most dreadful of all dreadful diseases. The best prevention would be to kill all ilie dogs, but as that is not likely to be done, I will give some of the best "cures" now known. The first symptoms are attended by thirst, fever and lan- guor. The dog when awake is restless but languid, and when asleep starts convulsively. Whenever theye is the least suspicion that the dog 98 Hydrophopia. is likely to "run mad," he should be firmly chained in a place where children can not get near him. No dogs or cats or any living creature should be allowed to come near enough to be bitten. Any one going to feed him should proceed with great caution and as a protection wear very thick leather gloves. If the dog snaps savagely at an imaginary object, it may be regarded as an almost sure sign of madness, and if he exhibits a terror of water, it is then confirmed hydrophobia, and you may as well kill him without further delay. When a dog exhibits a dread of musical sounds, it is quite common to take advantage of that dread, and make music where the dog is, "just for the fun j of the thing," Let me say that though this may \ cause much sport, it is nevertheless a very dangerous sport, and I would advise every one to look to some other source for amusement. Many dogs have been ,' driven mad by making sport of them in this way. When . one has been bitten by a mad dog the symptoms usually appear in a few weeks, but some- times the poison may remain in the system for years, and then break forth with all the terror of the dread disease. A ; soon as possible after being bitten by a rabid dog, tie a string tightly over or above the wound, and cut out the bite. The ob- jeet of tying a string or ligature above the wound is to prevent a too rapid flow of blood and to prevent the absorption of the poi- ! son into the circulatory system. Cut out the bite and cauterize the wound with a red-hot iron, or lunar caustic. The bandage may be removed in a few hour* and the wound treated the same Hydrophobia. 99 as any other wound. Give a purgative and plenty of -warm drink. The cauterization may he more effectually performed hy giving the patient chloroform, therefore if chloroform can be procured, sprinkle a few drops on a handkerchief or piece of sponge and ap- ply to the nose and mouth, before you commencefcauterizing the wound. Keep applying the chloroform until the breathing is a little difficult, and then cease the application. It is considered perfectly safe to use chloform in this way if care is used in giving it. Be sure and bind the upper portion of the limb firmly with a strong ligature, as stated above, to prevent a too rapid flow of ar- terial blood. There should be a free disch^r^c of venous blood, and in case this does not take place,"apply a'suction force to the bitten part. Some, instead of cauterizing the wound with a red hot iron, recommend that it should be thoroughly washed and soaked with aqua ammonia pretty well diluted. Either of these remedies will cause much pain, but it is quite important that they be promptly attended to. So far, I have only given remedies for immediate application, after being bitten. I will now speak of the disease after the sys- tem has been contaminated, and the premonitory symptoms begin to appear. When the case has progressed as far as this, my advice would be to let drugs entirely alone. Have nothing whatever to do with tinctures, muck, elecampane, calomel, or any other drug. Any of them, or all of them I consider worse than nothing. In- stead of making the patient swallow medicine, put him into.a vapor bath as hot as he can bear and continue the sweating pro- cess for a quarter of an hour. Then dash upon him a bucket full of cold water, and immediately cover him with blankets in a dry bed. By this time he will be likely to call for a drink of cold wa- ter, but do not give him any. Give him a large tumbler full of 6trong red pepper tea. Some have recommended to put a little tincture of lobelia in the pepper tea, but I think it is unnecessary. If another paroxysm comes on, go through the same process as before, only do not allow the patient to remain in the vapor bath more than eight or ten minutes. This may seem a terrible ordeal. It is indeed hard, but it is the best of all plans yet known. It may be necessary to go through the sweating process three or four times. After going through this process three or four times, if the patient does not vomit, give him some boneset tea. Immediately after vomiting let him drink a little sage or peppermint tea. By this time the crisis will probably be passed and all danger of fatal termination removed, but if any indication of another paroxysm appear,do not hesitate to repeat the sweating process, to be followed by a tumbler full of red pepper tea, and in two or three minutes more, some bone- set tea, unless the patient should vomit pretty freely, in which case the boneset tea may be omitted. Some years ago I read an account in the papers of a man who had been bitten by a mad dog. A few weeks later he was suffer- ing from hydrophobia. He concluded to commit suicide, rather than suffer the terror of the disease. He determined to die as ea- sily as possible, and could think of no better way than to suffocate himself in a hot vapor bath. He accordingly prepared one and entered the room when it was as hot as he could make it, proba- bly up to about two hundred degrees. Instead of being suffocated 100 Hydrophobia. he fell into a profuse perspiration. This made him feelso much better, he gave up the idea of trying to commit suicide. He how- ever, prepared the room again, and after taking a few baths in that way was permanently cured. So much for the treatment of the disease without poisonous remedies. I have already given what I consider the best treat- ment of hydrophobia, but as there may be some who would like to know some other way, I here give the drug side of the question. Take the root of common black ash, and after peeling off the bark, boil it to a strong decoction. Drink one gill of the decoction about half an hour before each meal, and take a swallow of it be- fore going to bed at night. The first doses should be taken as soon as possible after being bitten, and continued as above for three weeks. The above is the recipe as given to me, but I should recommend that only half a gill instead of a gill be taken for a dose. Here let me say that whatever is a good remedy to cure hydrophobia, is considered a good remedy to cure snake bites. I cut the following recipes from a country news- paper. I do not now remember what paper I found them in, but the editor speaks very favorably of them. Saxon Remedy. — Immediately after the bite, wash the wound clean with tepid water, and dry it with a cloth, by pressing the cloth onto the wound, and then removing it. As soon as suffi- ciently dry, pour upon the wound a few drops of hydrochloric acid, In a few minutes wash the wound with warm vinegar, and dry as before. Then pour on a few drops of hydrochloric acid. Grecian Remedy. — Eat the green shoots of asparagus. Do not eat much of anything else. Remain as quiet and sleep as much of the time as you can. If you do not perspire freely, get into a good feather bed, and have some one put another feather bed over you. I condense the following from a long article I saw going the rounds of the papers some years ago. I take the liberty of making a little change in the rec- ipe as I consider the original too far out of the way. ' Pulverize dried elcampane root and weigh out four ounces.— Then dissolve gum arabic in soft warm water, to make it about as thick as strained honey. Measure out one gill of this, and add to i t the pulverized elcampane root. When a person is bitten by a mad dog or any other rabid animal, put two teaspoonfuls of the a bove mixture into one pint of new milk. Steep it until half the Hydrophobia. 101 quantity of the milk is evaporated. Strain and drink the whole half pint in the morning, and not eat anything before noon. Re- peat the same dose for three or lour mornings ; let the patient take a dose every third morning and fast as before, till he considers himself in no danger of the hydrophobia. He should eat only a light supper, if any, and by no means eat highly seasoned food. — Exercise moderately, but be careful and not get greatly fatigued. Do not get wet, nor remain in the hot sun for any.length of time. If the patient is a child, the dose should be smaller, but in other respects the treatment should be the same as for an adult. Let me repeat that whatever is good for the bite of a mad dog, is good to cure the bite of a snake. — Please remember this, and it will be worth something to you, sometime. A celebrated London physician, in a letter to a professional friend at Leeds, says: "Every year produces an infallible nostrum for hydrophobia. — The malady, nevertheless, exists in all its unknown mystery and terror. Except that it is believed pure- ly a disease of the nervous system, nothing is known of the virus and its laws of propagation ; so I have long dismissed keeping a list of remedies for the de- veloped disease. Yet you will be astonished if I add that I believe it never, or almost never, need be ta- ken of the maddest of dogs. About twenty-five years ago, more or less, I was sent for to see the present Lord L , then a fine, healthy lad, who, it was said, had been licked, not only over the lips but within the mouth, by a little terrier, which was found sitting on the sleeping lad's chest and dipping his tongue into his master's open mouth. The demean- or of the dog alarmed the late lord L , and I was 102 Hydrophobia* called in to ascertain the fact of the dog being or not mad. "Now on this point, I did not consider myself any authority, and so sent for Sir Benjamin Brodie, who, though agreeing with me as to the probable madness of the dog, nevertheless desired that the late Mr. Youatt, the veterinary surgeon, and a most remarkable man, should be appealed to. He at once pronounced the dog as laboring under hydrophobia, and turning to me, added, ' If you will come to me in five days, at our dog hospital, we can dissect the animal.' I did so, and found the dog dead, and You- att busy in opening the carcass. I naturally was shy in touching the animal, and asked if he were not afraid. ' No,' he answered, * I have repeatedly been bitten by most undoubted patients — (there were sev- eral in cribs there, then, which I saw alive,) and I never have any fear.' I asked him how often he had been bitten ; he told me eight times ; and then he called his assistant porter, and asked him how often he had been bitten ; he I think owned to at least eight, and I believe ten, undoubted introductions of the virus ; and be it remembered, that the attacks or bites were all on the hands of these men, so could not be wiped off by any intervening garment. This was his remedy : Youatt's Remedy.— Allow the common nitrate of silver, easily procurable, to filter into the wound ; it decomposes the saliva, and in doing this, destroys the virus. The actual cautery, the Fevers. 103 caustic potass, and excision, arc unsafe aDcl liable to fail. The ni- trate of silver chases the poison into the very eapilaries and neu- tralizes it. Since I have known this Ialways use it for any bite of a dog, sound or not, and am at rest. The poison of hydrophobia remains latent on an average, six "weeks ; the part heals over, but there is a pimple or wound, more or less irritable ; it then becomes painful, and the germ, whatever it is, ripe for dissemination into the system ; then all hope is gone. Nevertheless, between the time of the bite and activity of the wound previous to dissemination, the caustic nitrate of silver is a sure preventive ; after that, it is as useless as all the other means. The best mode of application of the nitrate of silver is by intro- ducing it solidly into the wound. It melts in an equal quantity of water. If already healed, the cicatrix should be rubbed and eaustieated entirely away. Here is another remedy that has been vouched for by scientific men : German Remedy. — A German forest keeper, eighty (wo years old, not wishing to carry to the grave with him ah important se- cret, lat'-ly made known a recipe he has used for fifty years, and which, he says, has saved several men and a large number of ani- mals from a horrible death by hydrophobia. Bathe the bite as soon as possible with warm vinegar and vai r, and, when this i ■ d will destroy the p I relieve the path Fever. Fever is an acute affection or disease in which all the functions of the system are deranged, the most prominent phenomena of which are acceleration of the pulse, increased heat, derangement of the cere- bral or nervous system, loss of appetite, and increase of thirst. The above is the best definition of fever I ever heard. T got it from my preceptor, A. W. Fenner, M. D. He was a well read physician, and I am in- debted to him for much of the valuable medical in- formation contained in this book. In the first place 104 Fevers, I will speak of fevers in general, and then speak of some particular forms of fever. I have not the least doubt that if we could always keep the blood pure and in a positive conditio*- might bid defiance to every fever of wha f ' ' * ' mi • i , t i -. * . . ..ever form or name. There is but little doubt I is taken by the breath. '. . L . m • i ,- We inhale the contam- inating emuvia ann ,, . thus poison the blood, thereby preparing tb* r t . • ., . o way for fever to come in. It is stated that bo- J . vme one to test this matter created an artificial ^Ospher^ such as he supposed would cause fever, and On breathing it for a few minutes he had all the symptoms of fever. I give the following prescriptions derived from va- rious sources : In fevers and inflammations, take 4 grains of powdered rhubarb in a little syrup of ginger at night just before going to bed. Another. — Dried sulphate of magnesia 6 drams, sulphate of soda 3 drams, infusion of senna 6 ounces, tincture of jalap X an ounce. This is for acute diseases generally. Take 2 tablespoon- fuls every 3 hours tyi it operates freely. Another.— P«i 4 ounces of water into a bottle large enough for the purpose, then add 2 drams carbonate of ammonia, 1 dram of alum, and % a dram of capsicum. In common cases of fever give an adult a teaspoonful once in 2 hours. Keep it corked tight and shake it well before giving it. A tea made by steeping columbo root is good. Take a swallow of it occasionally. Fevers constitute a large majority of the diseases that afflict mankind in the civilized world. For this reason I am more particular in pointing out the gen- eral treatment. One circumstance in fever has been generally overlooked by the popular mind. At the fevers. 105 pornrnpnopmpnt °^ a ^ fevers there is a coir! p+po-r, sometimes rather severe and sometimes but slightly felt. In the cold or forming stage of fever, there is a general feeling of chilliness, though this chilliness may be but slightly felt. The skin is pale and harsh. There is a dullness and loss of mental energy, and indeed the patient feels weak both in body and mind. When this stage supervenes, promptness and appro- priateness of remedies may prevent a long spell of sickness. Immediate attention should now be given and such domestic treatment administered as is with- in the reach of every family. I call your attention to these things, that you may be prepared and know what to do when occasion requires immediate action. Give the patient a foot bath and some warm drinks as soon as It appears that he is '* threatened with a fever." This eold stage may in rare cases continue for several days, with now and then a turn of slight heal, but usually it does not last more than twen- ty-four hours, and sometimes not as long as that. If prompt at- tention is given in this forming stage, the chances are that you will "break up the ' Immediately aftt I .'old stage the skin becomes flushed, red, and disagreeably dry . This may be considered good proof that nature is hard at work trying to drive out the enemy — disease. — Let such remedies be given as will aid nature in the work she is doing. An emetic may now be given with good results. Spon- taneous vomiting does not always clear the stomach. An emetic given early often arrests the further progress of the disease, and makes the patient well again. In case it is necessary to stop the vomiting, give the patient clove tea or cinnamon tea. As soon as yellow or green bile is vomited up, it is time to stop the vom- iting. In such a case do not repeat the emetic. The patient should never be allowed to lie in bed to vomit. — The twisting of the body either to the right or to the left causes mucb pain during the operation of an emetic. The patient sho'd sit up square, with the body leaning slightly forward, so that the muscles of the chest and abdomen may be as lax as possible. — Much of the pain usually experienced in vomiting will thus be avoided. Shortly after the vomiting ceases a purgative should be given. Calomel is frequently given in fevers, and almost every time does 106 Fevers, mischief instead of helping the patient. I am not prepared to say it never does good, but the safe way is to let it alone. If the bow- els are very torpid common purgatives may not operate. In such a case give an injection of tepid water once or twice a day. It is quite important that the bowels be kept open. The skin must not be neglected. As soon as it becomes flush- ed and red, with a disagreeable dryness, it should be relaxed and the pores opened by freely bathing the whole body. It is a good practice to dash cold water over the patient at the commence- ment of the disease. This will moderate the heat and the thirst will not be so great. This will often prove more beneficial than any other remedy. In many cases it will cut short the fever and permanently cure the patient if resorted to soon after the acceler- ation of the pulse takes place. The pulse will be immediately lowered, and the symptoms of high excitement much abated. — This remedy may be safely employed any time during the first week, when the heat of the body is above" its natural state. It will probably do the most good when the fever is at its height. — If the patient should feel at all chilly, or if there is any degree of perspiration present, this remedy should not be employed. Re- member this and there will be no danger of using the remedy at the time of the greatest danger during the first week. I make the following ex ract from Dr. Beach's J3,efbri led ^- leiice " wh b I tin ' " : n excel- ten syork: " A tenacious, viscid, perspirable matter is deposited upon the surface ot the body in febrile diseases, which dries upon it and becomes an additional means of keeping the pores closed. The usual moisture being gone, a preternatural heat is generated which creates great distress, and protracts the fever. This obvi- ously points out the propriety of frequently bathing the surface; it removes everything that obstructs perspiration, by relaxing the cutaneous vessels, and the evaporation that ensues diminishes the temperature of the body surprisingly. Nothing is better for this purpose than warm water with lye added." I think there is good reason for adding the lye, but I would say do not put in much, and do not use a solution of potash or pearl- ash. The best way to get lye for this purpose is to put a sufficient quantity of clean avooc! ashes into water and let it settle. Then pour off the clear liquid, and put a little of it into the water you use for bathing the patient. This will remove the oily, gummy matter from the skin much better than water alone. It cleanses and softens the skin, and at the same time by its stimulating or relaxing nature, has a tendency to cause perspiration. It is of great importance that perspiration should take place as soon as possible. Indeed the importance of this cannot be over- estimated. I have seen many very threatening cases of fever entirely broken up by thorough sweating. There are several ways of accomplishing this, by packing in a wet sheet, soaking the feet, drinking herb teas, etc. But perhaps the quickest, read- iest and most complete way is by taking an old chair with the Fevers. 107 bottom out, place a piece of narrow board across for the patient to sit on; then place a pail of hot water under the chair, and let the patient, be seated after having- been divested of all clothing; wrap a thick blanket closely around the patient to keep the steam in; have ready some stones heated hot, and put one in ev- er}'' few minutes till a good perspiration is produced. Caxe must be taken not to raise too much hot steam at once so as to burn the patient. Cold water should now be poured over the patient, or else he should be thoroughly washed with cold water, wiped dry and rubbed briskly all over. By doing this, you will entire- ly overcome the lassitude and exhaustion otherwise experienced. Pouring the cold water over is much the more beneficial. Any of the herb teas are useful as diaphoretic medicines. Ipecacuanha is useful as an emetic, diaphoretic, febrifuge or tonic. It may be 6afely used iu all kinds of fevers. Never disturb the patient when he is enjoying a natural and re- freshing sleep. Even if it is time to give him medicine you had better extend the time or omit the medicine entirely for that time. It is much more important that the patient have refreshing sleep than that he takes his medicine precisely at the appointed time. Never under any circumstances allow a patient with a fev« r to be bled. Bleeding in fevers is never beneficial but always injuri- ous. It was formerly supposed that a patient having fever sho'd be bled in order to moderate the circulation and prevent inflam- mation, but most well read physicians know better than that now. If you bleed the patient, instead of assis ing nature, you abstract the chief elemenl of life and power thai nature is making use of alth. All ii ■• advan age tha bleed- ing can possibly give, can be seen ed I \ a judi :ious ; : e of the -im- ady mentioned. Open the natural oul system, and get rid of only the impure mar really inju- rious, instead of the blood itself. This can be • me by the use of emetic, sudorific, purgative and diuretic medicines. Bloodletting is not really a remedy, for it always does more harm than good. The patient should be kept where there is nothing to excite him or disturb him in body or mind. Let him rest and sleep as much as he can. This will give nature a chance to work to better ad- vantage. Do not allow anytmorose, fault-finding, or complaining visitors, to see and talk with him. Promote cheerfulness as much as possible. A visit from some one who can. bring an air of cheer- fulness with him, will do more good than a dose of medicine al- most any time. If the patient becomes anxious or depressed, contrive some way to make him cheerful, and if you can make him laugh, all the better. We have it on pretty high authority, that "a merry heart doeth good like a medicine." Do not con- fine the patient in a poorly' ventilated room with sombre walls. The room should be large, well-ventilated, and be made to look as cheerful and agreeable as possible. The room should be kept just warm enough to be agreeable to the patient, and the tem- perature should be uniform— not hot one hour and cold the next. In all stages of fever, slippery elm tea may be freely drank. — For a change drink cream of tartar water, lemonade or ice cold water. Let the patient drink only a little ice water at a time, but he may taste it often if he desires to do so. If the head aches severely, soak the feet in warm water and 108 Continued and Inflammatory Fevers, lay cloths wet with cold water on the forehead or oil any part of the head that aches mos>t. As. boon as the cloths begin to feel a little warm, change ihcm for some just taken out of cold water. The question now arises, "What shall the sick one eat V" I would say that in fevers very little nutriment is necessary. What little is necessary should be'of the lightest kind. Strawberries, and almost any ripe and juicy fruit, may be eaten in small quan- tities. Let the patient eat part of an orange two or three times a day. A good preventive of fever is to eat an orange every day during the spring and summer months. Great care should be ta- ken during convalescence. The patient should not eat too much. Improper eating and too much exercise often bring on a relapse. Get the very best nurse you can find. Full as much depends on good nursing, as on what medicines are taken. Get some one for nurse who understands the business and will note every new phase of the disease. All favorable symptoms should be encour- aged, and others counteracted. Every good nurse will know what to do, and when to do it. The nurse' should be attentive, sympa. thizing and kind to the sufferer. Many little things that inex- perienced hands would let pass unnoticed, an attentive nurse will heed and profit by. Much can be done that will be very grateful to the sufferer. By all means get a nurse who can divert the patients mind with cheerful and agreeable conversation. The nurse should watch every nerve of the sick one, and as far as pos- sible, anticipate his wauls. Never wait for him to ask you to do any necessary thing 1 hat you know should be done. Such ser- vi( ee are very grateful to the sufferer, and do him much more good when lie sees the nurse is prompt and attentive to his wants, and supplies them cheerfully. It is useless for me to enumerate the thousand and one little things that may be done for the comfort of the sufferer. I have intended the preceeding remarks to apply in a general sense to all forms and shades of fever. Fevers, especially those of a typhoid nature frequently occur from the pernicious practice of storing large quantities of vegetables in cellars under the house. These vegetables decomposing their exhalations find their way into the family apai men is. Jn such cases those who sleep on the ground floor are more likely to have fever than those who have their bed rooms farther up. My advice would be, never store veg- egetahl under the house you live in. Continued and Inflammatory Fevers. The general notice of fevers just given, apply pret- ty well to these fevers, only in these fevers the symp- toms are more distinctly marked, and in the inflam- matory fever, more intense. In these fevers we have the slow and intermitting pulse. If the pain in the head, back, or loins is very intense and the pulse Typhus and Typhoid Fevers. 109 slow, yon may look for a ca«;e of more thnn Utittsual severity. Prompt and thorough measures should now be used, and if possible the disease broken up immediately. If allowed to run a day or two, it may be too late to break the fever. The symptoms, though nearly the same as in common fever, already described, are more rapid, and if the disease is properly treated, terminates favorably in a week or a little more. When the crisis comes, the patient will most likely fall into a tranquil sleep. In such a case, let him rest as long- as he sleeps soundly and tranquilly. The pulse will abate; vomiting, purging or sweat- ing may occur. The disease often runs into typhoidfever— some- times as early as the fom\h day. In the treatment of these fevers, observe the general rules of treating fevers. Give an emetic, and soon after, a cathartic. If necessary, the cathartic may be repeated every other day. Pro- duce a free perspiration as soon as possible, and keep it up mod- erately during the continuance of the fever. For this purpose, and to induce sleep, give six grains of Dover's powders at night. Typhus Fever, and Typhoid Fever. Typhoid and Typhus fevers arise from unwhole- some air, the air not nnfrequently being poisoned by stagnant water or decomposing vegetables under houses, in the holes for politeness called cellars. Fear has a great effect in spreading tins disease. Were it possible to dispense with fear among the people, the ravages of cholera and other diseases would not be half as great as they now are. Ty- phoid fever is probably more prevalent in September than any other month in the year. In this disease, the first thing generally observed is a remarkable loss of strength without any apparent cause. The disease commences with cold symptoms of fever. The patient is sick at the stomach, and sometimes vomits 110 Pever and Ague. bile, he Las violent pains in the head, back, loins, and sometimes about the region of the stomach. At first his tongue is white, but soon it appears brown or black, and in the center dry and chapped, with glassy, red edges. The teeth are covered with a brown or black crust. Just how long the fever will last, is very uncertain. Sometimes it terminates in a week or two, or it may continue for five or six weeks, or even two months. If there is a gentle looseness after the fourth day, it may be regarded as a favorable symptom, es- pecially if accompanied with a gentle sweat. Encourage, rather than stop this looseness and sweating, but do not allow them to become excessive. The great probability is that if this gentle looseness and warm, mild sweating continues for any considera- ble length of time, the fever will be carried off, but if the loose- ness becomes excessive, with inflammation of the bowels, and large black or livid blotches upon the skin, with cold, clammy sweats and involuntary stools, the symptoms are very unfavor- able, and the patient will probably soon die. In i reating this disease, follow the course marked out in the general notice of fevers. Stop all food as soon a* the head be- gins io ache. Drink lemonade, cold flax-sei d tea or slipper} tea. Slippery elm tea with a little lemon juice in i:, isexcellent. In the early stages of the disease, have a strong, healthy person rub the extremities after bathing. The water cure system is ex- cellent in this disease. Give the patient a wet sheet pack once a day. If the above treatment is not adopted, the follow- ing is the next best : In the early stages give an emetic and follow with a cathartic, and induce perspiration in the usual way. Give three grains of ipecac twice a day in cold herb tea, and to insure sleep, give the usual dose of Dovers powder at night. The patient must sleep well, to get well rapidly. If there is too much looseness put 30 grains of gum camphor into half an ounce of balsam of copabia, and half an ounce of sweet spirits of nitre. Shake the vial and give ten drops once in two hours, until the tongue becomes moist, and the looseness of the bowels is not as great. The other symp- toms to be treated as in the general notice of fever. Fever and Ague. In fever and ague we have a fair illustration of the origin and philosophy of all fevers that afflict the Pever and Ague. Ill human race In this disease there is a positive and a negative condition. The condition of the atmos- phere throws the temperature of the body into a neg- ative state. This is the cold stage of the fever. — The warm or hot stage is the positive condition. Fe- ver and ague, it will be readily seen, is caused by a positive and negative condition of the atmosphere. The fever and chills in the atmosphere correspond exactly to the fever and chill in the human system. Indeed we may say these chills and fever in the sys- tem are developed by the atmosheric chills and fever. The resisting power of the human body is so great, that this condition of the atmosphere may exist for a i ( Lit ( ' ' system so far as to cause a person to have the fever and ague. It is quite generally believed that fever and ague is caused by something in the air, termed miasma, but nobody has ever proved this, by analyzing the air. Many suppose that this miasma is the cause of fever and ague, because the disease prevails most in marshy countries where there is wood and stagnant water, but this is a question upon which doctors dis- agree, many asserting that there is in reality no such thing or substance as miasma. The disease is most severe in places where great heat and moisture are combined. This is a strong argument in favor of those who claim the disease is caused by a condition of the atmosphere instead of a substance called mi- 112 Fever and Ague. asm!) Mv own opinion i a ^ r >-*- there I 5 ? some truth in both side of the question. No age, sex, or con- stitution is exempt from an attack of this disease. — Every one who breathes impure air, lives in low dir- ty places, takes little exercise and eats unwholesome food, is liable to have it. The difference between fever and ague and other spasmodic diseases, consists more in degree than any thing else. As proof of this please notice that in all spasmodic diseases the same muscles are affected in the same manner, the difference being in degrees of violence and frequency. The following are the sev- eral forms of the disease : In cases of fever and ague when the paroxysms occur daily it is called quotidian; when the paroxysms recur every other day, it is called tertian; when they recur every third or fourth day it is called quartan. The paroxysms of the quotidian are usually of longer duration than the tertian, and more likely than either of the others to lapse into a fever of the remittent type. The ter- tian is the most common, and the most easily cured. The parox. ysm of this form of the disease is usually longer than the quartan but shorter than the quotidian. In speaking of paroxysms here I mean the whole time occupied by the cold, hot and sweating stages. The quartan form of the ague is the most difficult to cure, but it is the least frequent. The cold stage of the quartan is of longer duration than the same stage in either of the other forms. The quotidian form usually has the shortest cold and the longest hot stage. In either case the patient is affected with a sense of languor and general lassitude, the dullness not unfre- quently bjing so severe as to cause the teeth to chatter, while the whole body shakes violently. The general symptoms of fever and ague are so well known that it is useless for me to describe them here. Fever and ague seldom carries the patient to the grave, but in many cases it runs him so low that in his weak condition some other disease may step in and carry him off. In this disease the spleen is oft- Fever and Ague, 113 en enlarged, but why is not yet well known, if in- deed it is known at all. Dropsy not unfrequently follows repeated attacks of ague. In cold or temper- ate climates one may have the ague for a long time without inducing other diseases, but in hot climates it is much more dangerous. Frequently, in hot cli- mates, after a few paroxysms, inflammatory affec- tions set in and the patient is carried off by some ac- tive disease, sometimes cholera, dysentery or convul- sions. If a person has been long afflicted with fever and ague with its accompanying headache and prostration, the most speedy cure will be effected by his leaving the section of country where the disease was contracted, and taking up his residence where the dis- ease does not prevail, but this is not always a convenient remedy. If he cannot leave, let him be more careful in his diet, and have more complete control of his appetite. Eat no gravy or fat meat, and but very little butter. All hot drinks should be discarded. It is well to take plenty of exercise, but do not continue it so long as to become fatigued. When you feel a chill coming on, resist it with all your might, mind and strength. Do not lie down and cover yourself to keep warm; do not seaa yourself near the Are to shake and shiver, but do what is much better, get up on to your feet and walk fast or enter upon some gymnastic exercise, be lively and thus bring up the arterial circulation as much as possible. You are cold be- cause too much of your blood is in your veins, and consequently too little in the arteries. The arteries being deprived of their cus- tomary warmth and magnetism, a chilly sensation is produced over the whole body. This being the case, it is not wise to wait for the slow reaction which is sure to bring on unnatural heat and prostrating fever. For breaking up a chill, put a tablespoonful of fine salt into one gill of the best brandy. Mix it thoroughly. Drink a wine glass full as soon as you begin to feel the chill coming on. Immediate relief will follow if the above is taken, even after the chill has fairly commenced. Sometimes a wine glass full will not be need- ed, and sometimes it may be necessary to repeat the dose. For a few days previous to an attack of fever and ague a close observer will notice symptoms that should be immediately attend- ed to. When these symptoms occur, prompt attention and prop- er remedies will usually arrest the disease before the occurrence of a paroxysm. I have already given what I consider the best plan, but I will give one other mode of treatment which I consid- er next best. 114 Fever and Ague. Among the first symptons of approaching ague, will be found a sense of weakness and great listlessness. The patient gets "all tired out," when he has exercised only a very little. He feels a desire to yawn and stretch. His mind becomes anxious, and he wants to lie down and rest even though he has not exercised half as much as usual. Cold chills are occasionally felt followed by hot flushes in the face. There is pain all over the body but es- pecially in the head and back. Whenever these symptoms occur, it is time to act. These symptoms may be tab en as a notice given in advance, that the ague is coming. The patient may now'take a hot foot bath. Let the water be as hot as he can bear it, and mix in it new wood ashes. Use hot drinks while taking the foot bath. Let me repeat that I do not consider this method as good as the first one given. If the patient has eaten a hearty meal, an emetic may be given. Another method of treatment which is not very troublesome, is as follows : Put half a teaspoonful of carbonate of ammonia in with six grains of Dover's powder in a cup of herb tea. Let the patient drink this as hot as he can bear it. Still another prescription, called good: Puv . : h ^ric : ink it afi ho In my practice I have frequently used the follow- ing with good success : Gather a little pile of cobwebs, be careful and pick out all the flies and other insects that may he found caught in the web.— Take a pair of scissors and clip the web up fine. When this is done, take about enough of these fine clippings to make a com- mon sized pill, but instead of making it into a pill, stir it well in- to a tablespoonful of molasses. This' makes one dose. Take one dose every half hour for three or four hours before the expected attack. Let this be repeated at the proper time before the par- oxysm is expected to occur. Continue the use of this remedy as long as the paroxysms occur. Instead of putting the web into molasses, you can mix a little mucilage with it and make it into pills, if you prefer to do so. This remedy is so simple that many think it is of no use, but I have seen it tried so many times with good success, that I call it much better than some more compli- cated remedies. In regard to diet, I have but little to say, and that little is ea- sily understood. Eat but very little, and that of easily digested food. Injudicious eating often causes dangerous relaps es. I consider calomel and quinine worse than useless, and if you take them, remember that it is contrary to my advice. Bilious lever. 115 Bilious Fever. The remittent fever, commonly called bilious fe- ver, differs from the intermittent in having but a short remission of the symptoms, and the patient has some fever all the time. The remissions not unfre- quently recur twice in twenty-four hours. If the disease is unchecked it may run ten days or a fort- night, with more or less severity. The symptoms are the same as in general fevers only more marked in the different stages. After the disease has been running a week or more, the skin often assumes a yellow tinge, and there is much heat. The fact that a person is bilious, is proof that the system is radically impaired. Congestive fever is very much like remittent fever, only the first symp- toms are more marked and decidedly more alarming. In the cold stage the pulse is feeble and the extrem- ities are more than usually cold. The coldness in- creases and the pulse diminishes until you cannot feel them at all. A cold, clammy sweat usually cov- ers all of the body except the chest. In almost ev- ery case there is great thirst, but the stomach rejects everything that is swallowed. The patient is rest- less, wild and delirious, but does not suffer much pain. Observe the following plan in treating this disease : An emetic is the first thing in order — if given in season, it will frequently cut short the disease. As soon as the vomiting ceases, 116 Yellow Fever. Scarlet Fever. give a purgative. If necessary, repeat the purgative every other day or every third day, but do not give 1 arge doses. Resort to the usual methods of obtaining perspiration. In the general notice that I have given for treating fevers you will Hud proper directions for this. The following is excellent in all bilious diseases: Pulverize equal parts of dried mandrake root, orange peel and cloves. Take two tablespoonfuls of this composition, and put it into one pint of brandy and one quart of water. Then add one pound of brown sugar and a few drops of lemon juice. Shake it up well, and let it stand a week, when it will be ready for use. — Take one teaspoonful before each meal. If the medicine is needed immediately, give it an extra shaking and it will do to use the same day it is'made, but if possible it is better to have it stand a few days. Yellow Fever. This is simply bilious fever in a more concentrated and highly aggravated form. It prevails most in hot climates and especially in southern cities, and large towns. The hotter the weather the more fatal the disease. With the approach of cold weather, yellow fever retires from the stage of action and does not re- turn till another heated term comes. The same treat- ment recommended for fevers in general, and for bil- ious fevers, will be suited to yellow fever. Yellow fever being such a dangerous disease, it is very import- ant that the primary disease receive prompt attention. A little delay may send the patient to his grave. If the fever is epidemic it is not safe to neglect even the slightest symptoms. Either dull- ness, weariness, pain in the head, neck, or back ; or, if the person feels a chilliness, should be attended to immediately. I would advise the unacclimated not to remain in a town or city where yellow fever is epidemic. Those who live where yellow fever is prevalent, should eat an orange every day and drink freely of lem- onade ; aud by all means get plenty of sleep. Scarlet Fever. This fever begins as all other fevers do, but in two or three days the whole skin is covered with red blotches. These blotches are more numerous, larger ^ Measles. 117 and usually redder than the measles. This disease should be treated nearly the same as other fevers. If you know that any member of your family lias been in the presence of those who had scarlet fever at the time, give him three drops belladonna in a wineglass of water, every morning before breakfast. As long as the patient is confined to the room burn a little coffee in the room every day. Let the patient sleep with the head more elevated than usual. For sore throat attending scarlet fever, gargle the throat with warm water in which there is a little vinegar and salt. If the bowels are costive, give a small dose of castor oil. The whole body should be frequently bathed with some cooling liquid, and gently rubbed with the bare hand. Measles. This disease is in many respects like the scarlet fever ; indeed it arises from similar causes. Among the first symptoms, will be noticed the running of water from the eyes and nostrils. The patient will sneeze frequently, and there will be swelling of the eyes and face. There will be considerable drowsi- ness, with occasional shivering. The first appear- ance of the eruption usually occurs on the third or fourth day, behind the ears, thence spreading down- wards on the neck, and forward on the face. It sel- dom appears on the body in less than twenty-four hoars from the time it comes out on the face. The eruption looks much as if the patient had been bit- ten all over with fleas ; it is of a crimson color, in- stead of scarlet as in scarlet fever. In measles, the specks usually array themselves in groups, and the skin between these groups retains its natural color. Young people in good health sel- dom die with this disease, but it is verv destructive 118 Painting on Glass. when it attacks sickly children, and those who have been poorly fed and clothed. In measles, the abundance of the eruption and the severity of the disease is not considered very danger- ous. The patient usually has a great difficulty of breathing, and not unfrequently a violent cough, but even these are not so very dangerous. The great danger consists in the secondary inflammation that comes after the fever and eruption have passed away. This usually happens about the ninth or tenth day. Now is the time to exercise care and judgment. If you cram the patient with strong food, you will greatly increase this secondary inflammation and endanger his life. When he beg'ins to recover, you will undoubtedly feel like giving him strong food to strengthen him. I warn you to be careful. Let him eat but little, and that of some light easily di- gested food. Very little medicine is necessary at any time during this disease. Bathe the body frequent- ly, and counteract restlesness, headache, cough, &c, with the usual remedies. In this as in all other fe- vers, the room should be well ventilated. This should not be neglected. Painting on Glass. The only difference between ordinary painting and painting on glass is, that in the latter all transpar- ent colors are used instead of opaque ones, and the To Soften Hard Water. 119 colors being ground up with turpentine and varnish instead of oil. In painting upon glass, it is neces- sary occasionally to place the picture between the artist and the light, to enable him to see the effect, the light having the property of casting a yellowish tinge upon all colors so exposed. To persons having a knowledge of coloring, this is easily learned, and affords a handsome remunera- tion. To Soften Hard Water. Put a very little lime into a barrel of hard water, and in about an hour stir it up. Then let it settle. Another and a better way is to boil the water and then leave it exposed to the atmosphere. This will also purify river water. Please write this down in your memory, and sometime it will be of use to you. Simple things are occasionally important things. Patent Gold and Silver Counterfeit De- tector. Take one ounce nitrate of silver, pure crystals, and one quart pure rain water. Add together, shake weft, and it is fit for use To be put up in drachm vials, and sold for twenty-five cents a vial. I once met a man selling this on the streets in Cincinnati. He sold it very readily. I saw one man pay him ten dollars for the recipe. The mix- ture turns black when applied to counterfeit silver, and green when applied to counterfeit gold. 120 Butter. Paste that will Keep. Dissolve a tablespoonful of alum in a quart of warm water. — When cold stir in as much flour as will give it the consistency of thick cream, being particular to beat up all the lump?, then stir in as much powdered rosin as will stand on a dime, and throw in half-a-dozen cloves, to give a pleasant odor. Have on the tire a teacnpful or more of boiling water, pour the flour mixture into it, stirring well all the time. In a very few minutes it will b« of the consistency of mush. Pour it into an earthen or china vessel ; let it cool ; lay a cover on and put it in a cool place. When needed for use, take out a portion and soften it with warm water. Paste thus made will last twelve mouths. It is better than gum as it does not gloss the paper and can l5e written on. Butter. Dairy men who know more about making butte r than I do, say that the yield of cream is much great- er f-om a certain quantity of milk if it is put into large shallow pans so as to not be more than two Inches deep ; better have it less than more than two inches deep: Those who can get plenty of clear cold spring water, will find it to their advantage to put a little in the pans before the milk is turned in. Set the pans on the shelves or in some convenient place. Then put in about one fourth as much of the clear cold spring water as you intend to put in of mi'k. After the water is put in, pour the milk in, and let it stand twelve hours. Then skim. You can ' set the pans on the shelves before the milk is poured in or immediately after. There are two good reasons why you should put the cold spring water in the pans. You get more cream and it is better. Butter made from such cream will have nome of the strong taste arising f^om leaves and coarse pasture Butter. 121 age. The water cools the milk so that the cream commences rising immediately, and therefore, has time to rise, even in warm weather, before the milk begins to be sour. In order to make good butter observe the follow- ing rules. Never set cream to rise in a damp cellar. If you do the cream will be injured, and give the butter a mouldy, unpleasant taste. If the milk is allowed to stand too long before being skimmed, the butter will have a disagreeable taste. I hardly know how to describe the taste unless I call it cheesy. When the cream is kept too long before it is churned, the but- ter will have a sour, mouldy, cheesy taste. Therefore if you want good butter churn in season. Good butter has a pleasant aroma quite essential to the taste. If you wash the butter in water you will destroy this beautiful ' aroma. Do riot take butter in your hands. The warmth of the hand is slight, but still sufficient to melt a portion of the globules. This will give I e. Many find their butter becomes rancid in a short time, and wonder what the cause is. Butter that has been worked with the hands always becomes rancid much sooner than when worked without a touch from the hands. Milk should be set in dry, open, airy places. It should never be put in a cellar unless the cellar is dry and well ventillated. Of course it should be in a cool shady place, but if possible that place should be above ground. In warm weather milk should be skimmed in twelve hours. It may then set twelve hours longer and then be skimmed again, but do not stir the pan at the first skimming. If you want to made good butter in warm weather, churn every morning. In •coUl weather the cream may be kept longer. When churning keep the cream about as warm as the milk when first drawn from the cow. This will cause the butter to come more readily. Butter should be taken from the churn with a wooden ladle in- to a wooden tray. Before using, the tray and ladle should be well scalded and then cooled with cold water. The salt should be well worked in, but in no case should the butter be touched with the hands. In looking over my recipes I find the following, which I have never tried, and don't know of any one who has, but as it may prove useful I give it a place : F 1*21 Butter, Rancid butter may be restored by melting it in a water bath, with some coarsely powdered animal charcoal, and strained through flannel. The charcoal used should be thoroughly sifted from dust. You can preserve butter for any length of time by carefully following these directions : In the first place carefully work out all the buttermilk you possibly can, and use rock salt. Then pack the butter in air-tight jars or cans. It is quite essential that the jars or cans should be air tight. I am told that butter carefully prepared as above, and kept in a cool place, will be as good in two years as it is the day it is put into the jars. If this is the case, it is of considerable importance. During the warm months of summer, merchants have a chance to take in more butter than they can sell. When they have no jars or cans that can be corked so as to be air tight, the best plan is to pack the butter as above, filling the jars up within two or three inches of the top, and then pour on enough strong brine to fill the jar full. Instead of the brine, some lay a thin cloth over the butter, and then cover it about half an inch thick with common salt. The jars should be placed in a dry, but cool cellar. If the cellar is dry and the bottom of it sandy, a good plan is to dig holes in the bottom of the cellar, just deep enough and large enough to put the jar in and have the top of the jar come up just above the surface. Then pack the sand around the jars as closely as you can. Then put a board over the jar to keep the dirt out. Do not d ig a hole in the bottom of the cellar and put the jar in, unless the bottom is sandy and dry. Never put two lots of butter in the same jar because when different lots of butter are mixed, the whole is quite likely to be spoiled. Never pack butter in kegs if j-ou can get jars enough, but if you must use kegs, let the outside be well painted. Purchasers of butter will do well to refuse that in which there is much water. The water can usually be seen exuding from the bad samples. If you have on hand a lot of butter which is too salt for use, churn it with new milk in the proportion of one pound of butter to one quart of milk. Churn it and work it over, the same as you would fresh butter. A bad lot of butter may be greatly improved by first dissolving it in water just hot enough to melt it ; if the water is very hot it will make it oily, and not be as well. Let it cool and then skim. Then add a little new milk and churn again. Fruit. 12S Fruit. There are many ways recommended to preserve fruit in a state of soundness, and make it keep its original color and flavor. If the following is not the very best, I think it is at least as good as any now in use : Put 1 pound of rosin, 2 pounds of tallow and 1 ounce of bees- wax into an iron kettle. Place over a slow fire and let the ingre- dients dissolve, but do, not let it boil. For preserving oranges, lemons, apples and pears, take each one separately and wipe it carefully with a dry cloth. Then rub it over with fine chalk, to prevent the coating from adhering to the fruit, and dip it into the solution while warm, but not hot. Do not let the fruit remain in the solution, but simply dip it in once. Hold it up a moment to let the coating get a little dry. It may then be carefully packed away. In dipping the fruit hold it by the stem with the thumb and finger if you can, if not, loop a small thread around to hold it. Apples and pears may be packed away in boxes or barrels, but oranges and lemons should be placed on shelves far enough apart to not touch each other. This same composition may be used for sealing up air-tight cans and jars. Sound fruit may be put up in air-tight vessels without being coated over with the composition. I think it is better to put fruit up in air tight cans than to coat them over with any kind of a composition. Good sound, ripe fruit is positively conducive to he alth an d should be eaten freely, especially in warm weather. Apples' peaches, cherries, wild berries, &c, instead of being injurious are very beneficial. The maladies that many suppose to have their origin in a free use of fruit, would not be as prevaleutand de- structive, if fruit were used still more freely. Unripe and unsound fruit should not be eaten. If you have an apple, before you eat it, pare it, take the core out and cut out all the bruised and de- cayed spots. Do the same with peaches, pears, &c. Ripe melons may be freely eaten. Never eat any fruit that is not ripe and sound. If every one would make it a rule to eat one orange every day, in warm weather and one apple every day in cold weather, there would be much less sickpess mthe country, but I would not re- strict you to eating only one — eat more, but only eat when you need food aird let the fruit take the place of other food. The reason that summer fruits do so much mischief is because we eat as much as we need of other food and then cram ourselves with fruit because it tastes good. The fruit would not have in- jured us, if we had not eaten too much of something el6e. When we eat freely of fruit, we should not eat as freely of other food. Ripe currants are especially good food. Never eat any kind of fruit or anything else just before going to bed. It is best to not eat any fruit after supper. 124 An Infallible Eemedy. To Remove the Smell of Paint. Put one ounce of oil of vitriol in a bucket of water and place it in the room just painted. If necessary, renew occasionally. This will destroy the disagreeable odor sb that you may remain in a newly painted room without noticing the difference between that and one that has been painted for a long time. An Infallible Remedy. Every intelligent physician knows that no such remedy has yet been discovered, and the great prob- ability is that no such remedy will ever be found. — There is no medicine that is sure to cure in every case. The human system demands good treatment, good nursing and, proper dieting, and frequent bath- ing. If any one supposes that a remedy can be found to cure disease when all these are continually neglected, he is greatly mistaken. He who is con- tinually over-eating and indulging in forbidden lux- uries, will suffer in spite of any remedy that may be offered. Violate the conditions of health, and you will suffer the consequences. Always breathe pure air if possible. Impure air has a great tendency to vitiate one's habits of tho't. Breathing impure air not only injures the physical health, but has a great tendency to make one moral- ly mean. Sleeping in small tight rooms with the doors and windows closely shut, is very injurious to the physical and moral condition of the sleeper. Un- pleasant dreams are not unfrequently the result of the foul air of the bedroom. Florence Nightingale, who went as volunteer nurse, and whose services An Infallible Kerned?. 125 were very acceptable in th e Crimean war, writes as follows : "An extrordinary fallacy is the dread of night air. What air can we breathe at night but night air? The choice is between pure night air from without and foul night air from within. Most people prefer the latter. An unaccountable choice. What will they say if it is proved to be true that fully one-half of all the dis- ease we sutler from, is occasioned bj' people sleeping with their windows shut? An open window most nights in the year can never hurt any one. This is not to say that the light is "not nec- essary for recovery. In great cities, night air is often the best and purest air to be had in the twenty-four hours. I could better un- derstand shutting the windows in towns during the daytime than during the night, for the sake of the sick. The absence of smoke, the quiet all tend to make night the best time for airing the pa- tient. One of our highest medical authorities on consumption and climate, has told me that the air in London is never so good as after ten o'clock at night. Always air your room, then, from the outside air, if possible. Windows are made to open, doors are made to shut — a truth which seems extremely difficult of appre- hension. Every room must be aired from without, every passage from within, but the fewer passages there are in a hospital the better.' 1 Here we have much sense in a few words. Hence- forth let my readers sleep in well ventilated rooms. No one should eat a hearty meal just before going to bed. If you have eaten a hearty meal for supper, or if you have eaten anything a short time before re- tiring, it is better to go to sleep on the right side ; — but if you have eaten only a light supper, and that was eaten two or three hours before bed time, you may go to sleep on either side, or on your back if you choose. Some medical writer gives hi3 reason for sleeping on the right side, in substance as follows : I quote from memory. " If you sleep on the right side the stomach is very much in the position of a bottle turned upside down. This gives the contents of the stomach a chance to pass out more readily than if you are laying on the left side or on the back. If you sleep on the left side the contents of the stoniach pass up instead of down, in which 126 An Infallible Eemody. case gravitation hinders instead of aids in the work. If you have eaten a J&earty meal and go to sleep on the back, the weight of the food rests on the great vein near the back bone and hinders the flow of blood. The partial arrest of the blood disturbs the sleep aad causes unpleasant dreams. If the meal was eaten only a short time before retiring it is more likely to do mischief. Va- rious sensations are produced. Large or hearty meals eaten just " lg to bed, ire causes death." before going to bed, frequently cause nightmare, which sometimes If possible always sleep with the mouth closed, so the air will pass through the nostrils. Bed rooms should always be so constructed that the head of the bed may be towards the north. Some years ago I was in very poor health. Before I had ever read or heard anything on the subject, I found that I rested better when my head was towards the north. This led me to investigate the matter more closely. To test the matter I would sleep one night with my head to the north, another night with my head to the south, then with my head to the west, and then to the east. Sleeping with my head' to the north I rested best, and then next best as follows : south, west, east, Since then I have heard various reasons given why one should sleep with his head to the north, none of which are satisfactory to me. I simply give the facts in the case. Why it is so I know not. Since I have regained my health, I can- not realize any difference whether I sleep with my head to the north or in some other direction. Weak and sickly persons will often be more ben- efitted by a change of scenery than by swallowing a cart load of medicines. If you are in poor health, Oostiveness, 127 and consequently despondent, gloomy and sad, start off on a journey, see new things and form new ac- quaintances. Oostiveness. The passions of the mind exercise a great control over this complaint. He who is constantly com- plaining and fretting will soon run himself into a state of poor health, with costiveness as one of his ills. Cheerfulness is the first remedy I would re- commend. Surround yourself with beautiful scenery and live among cheerful companions as much as pos- sible. Try to make others happy. Health, virtue, happiness, and beauty belong to the same family.— They are fond and firm friends, and like all true friends mutually improve each other. A person may be costive for a long time without seriously injuring his health, but it is not well to let the complaint run too long. The following hints and directions will be of great use to those who heed them : Never procrastinate the hour of obedience when nature calls. — Such procrastination often brings on costive habits, and if per- sisted in may lead to serious results. Every person should have a regular daily passage. Probably the best time for this is at rising in the morning, or immediately after breakfast. But if your daily duties make it inconvenient to attend to this function at that hour, then adopt some other hour, but by all means have some particular hour to attend to nature's demands. Always be there at the appointed time, and make an effort to have a pas- sage of the bowels. In this way you will soon teach the intestines to respond promptly at that p'eriod. If you have for a long time been in the habit of putting off these calls of nature till you are very costive, you may have to make quite a number of trials be- fore you succeed in establishing regularity, but the utmost sys- tem and regularity are required. By negligence and procrastina- 128 Piles. tion you call in many evils and aches. If I can make you under- stand the importance of regularity in going to stool at the usual time, I shall easily induce you to adopt that practice. Persons who lead a sedentary life and those who have been long troubled with costiveness should eat pretty freely of Graham Dread and apple sauce, especially for breakfast. Persons whose occupations keep them within doors most of the time, should not eat meat more than once a week nor warm biscuits more than twice a week, and then not for supper. They should not drink coffee at any time. In long continued or obstinate cases of costiveness, stir one ta- blespoouful of corn meal or Graham hour into a large tumbler of water and drink it at least half an hour before breakfast. Repeat the dose every morning as long as necessary. Those troubled with costiveness should never eat anything between meals, \mless it is tigs, apples, peaches, or some other sound, ripe fruit. The mind has such complete control over this complaint, that anyone able to be up and doing (if he has an ordinary supply of mental strength) can follow these directions I have given, and be cured without taking the first dose of medicine. Piles. To some extent this disease can be controlled by the mind, but perhaps not as completely as costive- ness, though it is by no means an incurable disease. The disease is wide spread and well known. There are many forms and painful symptoms of this disease. The four most prominent and distinct forms are, 1. Blind Piles; 2. Mucous Piles; 3. Bleeding Piles, 4. Excrescential Piles; The first form consists in a distension of the membranes and vessels within the rectum. In the second form there is a discharge of mucous or pus that exudes from the abraded surface in the rectum. These excoria- ted places are frequently mistaken for ulcers. In the third form there is considerable pain and uneasiness. — During evacuation there is usually some discharge of blood. The fourth form is much more difficult to cure than either of the others, but still it is not incurable. In this form of the dis- ease there will be fleshy 1 amors in the upper part of the rectum. These are usually removed by surgical operation, though as a gen- eral thing I think there is a better way. Not unfrequ entry piles originate from mental dis- turbance. Long continued excitement or great anx- Piles. 129 iety in any direction may cause a person to have the piles. In severe cases the patient must be kept men- tally and physically quiet. If this is neglected oth- er remedies will be of but little use. The remedies for this disease are almost innumerable, but they oft- en fail because of mental excitement, or it may be sorrow and anxiety of the patient. Everything that has a tendency to make the patient mentally uneasy or discontented should be carefully avoided. Ob- serve the following directions for treatment: The regularity recommended in eases of costiveness are to be observed rabre closely, if possible, in this disease. Never read or think intently while engaged in the function of evacuation. In case the lips of the anus protrude, as soon as you are through the operation lean forward and carefully press them back within the orifice. This should never be neglected. Always put the pro- truding part back to its proper place, and you' will altogether likely avoid the necessity of any .surgical operation. Hydropathic treatment in cases of piles is far better than oint- ments and drugs. Daily ablution -with hand friction should not be neglected. Many have been cured by taking sitz-baihs lifter stools, and every time the pains come on. Remain in the bath for twenty minutes, unless the pains leave you sooner. Wipe dry with a coarse towel, and then rub with the bare hand. The wa- ter should be neither very cold nor very warm, but just, of the right temperature to feel comfortable, though it better be too cold than too hot. There is undoubtedly much superstitious folly about charms, but to show that the disease is to seme extent controlled by the mind, I will mention this fact. In my travels around the country I have met a number of persons who carried a horse-chestnut in their pockets as a guard against this disease. They claimed that as long as they carried the chestnut in the pocket the disease would not trouble them, but 130 Piles. if they omitted it even for a few weeks, the disease would come on again. In the winter of 1860 and 61 while traveling in Pennsylvania, I formed a slight acquaintance with a man who had carried a horse-chestnut in his pata- loons pocket for years. He said if he had the mis- fortune to lose his chestnut, and go without it for a week or two, he would begin to suffer from the dis- ease. But on putting another one in its place, the trouble would be removed and he would be well again. Though I am not much in favor of giving drugs and using ointments in this disease, I will give the fol- lowing, recipes for the benefit of those who may like them better than to use common sense remedies : Mix together 4 ounces of hog's lard, 2 drams camphor, and X an ounce of laudanum. Apply every night on going to bed. A more simple ointment and one that I think is just as good, is tallow. Mutton tallow is best. Apply in the usual way. A medicine to take internally is made as follows: Take equal parts of cream of tartar, jalap, senna, flowers of sul- phur, and golden seal. Put the whole together in a mortar and pulverize thoroughly. Take a teaspoonful in the morning before breakfast, and one at night before going to bed. Here is an external remedy higly recommended : Make a strong decoction by boiling the inner bark of white oak. Bathe the rectum with this every night. Almost any kind of oil or tallow is good as an ex- ternal remedy. Olive oil is said to be very good. — Indeed most of the virtue in the ointments in com - mon use is the oil or grease in them. The follow- ing is a simple and cheap remedy : Epilepsy. 131 Mix 1 teaspoonful of sulphur in a tumblerful of milk. This makes oue dose, and should be taken every morning before break - fast for a week. Then take a dose once or twice a week as occa- sion requires. None of these remedies will be of much use with- out regularity, proper diet, and cleanliness. You may spend hundreds of dollars for medical advice and take drugs by the quart, but if you neglect reg- ularity and cleanliness you will continue to suffer. Mumps. This disease is contageons, and sometimes epi- demic. In this disease the glands of the throat and neck swell, and in many cases cause considerable difficulty in breathing, and make it almost impossi- ble, to swallow. If properly managed this is not a dangerous dis- ease, though it requires some care and attention. The bowels should be kept open. The patient should remain in bed most of the time, and be very careful not to take cold. — Drink warm catnip tea, and have some one gently rub the swol- len glands. Bathe the part with spirits of camphor half a dozen times or more every day. Should the disease settle to the testicles or other parts, use su- dorific medicines pretty freely, and apply slippery elm poultice to the part affected, but if care is used there is no danger that the disease will settle. Epilepsy. This is caused by some disordered state of the nervous system, usually commencing in the brain, but spreading over the whole system causing a vio- lent convulsive contraction of the muscles of the ex- tremities. The muscles of the eye, tongue, lower iaw and bladder contract violently. These symp- 132 Salavation, toms are attended with a foaming at the mouth, and total loss of sensation. Apparent sleep follows, and as soon as the patient becomes sensible again he com- plains of heaviness of the head and general weari- ness. Sometimes these fits come on suddenly, but usually the patient has warning in such symptoms as pain in the head, unusual weariness and great dimness of the eyes. This is indeed a frightful malady, and during the fit the patient should be closely watched and great care taken to prevent him from injuring himself by the QTcat violence of his struggles. Observe the fol- lowing directions in an attack of this kind: Put a piece of wocdiietween the patient's teeth, and use the rom lutmgjhis tongue, Im- I elevate the head. Do not give ■ to drink from while the conv y other time when he is thirsty give him a cup of but- ter milk j: or drinki n In mors often cause the ■ an emetic may be given. Persons Bubject to this disease sometimes have what they call to them that they must eat something wnd 1 '."l;en these hungry spells come on be very oo much. Pr< I ably it would not hurt you to eat ou yield to the temptation of your ap- ■ till you do n< 7 more, you I ck of epile] Thi Palling Sickn howerbath . day, after patient needs rubbing ■ healthy person. Purgatives may "be •finer. Avoid excitement. This ' i "»' indigestion. thine,' bet- pea nut. •sy. An emetic or I ban that I wo't Salivation. Thi ;uch the opposite of thirst. There Salivation. 133 is an undue flow of saliva. This is caused in vari- ous way s. In order to cure this complaint, find out the cause and remove it. Salivation is often produced by using mercury as a medicine. If the patient is exposed to the cold or drinks strong drink or very cold water, the dan- ger is still greater; To stop this inordinate flow of saliva, keep the body cool but not cold, live on light food, and keep the bowels regular. If any- thing further is necessary, mix two drams of bruised nut-galls in a pint of warm but not boiling hot water; keep it warm and stir it frequently for three hours; then strain and sweeten. Use this ;argle to wa.->h the throat and mouth, but do not swallow it. When salivation is caused by smoking or chew- ing tobacco, quit the vile habit and use the above gargle. Here let me enter my protest against the use of tobacco in any form or shape. I have no long lec- ture to give, but it is undoubtedly true that many of the ills that flesh is heir to arise from the worse than useless habit of using tobacco. Unless care is tafeen frequent smoking will first turn the teeth yellow and then black. The habit is not as injurious to persons who are healthy, corpulent and -phlegmatic. Deli- cate persons cannot stand the waste of the fluids as well as the healthy and corpulent. Smoking and chewing have a tendency to impair the mental facul- ties. Many a man has found his memory growing weaker and weaker, without once thinking that he was spitting it away with his filthy tobacco juice. 134 Dyspepsia. Nettle Rash. This disease begins with the usual symptoms of fever. On the second or third day small reddish spots make their appearance. These spots look as though the skin had been stung by nettles, but in the day time they are hardly visible. At night they return usually accompanied with fever. In a few days small scales come off. If the attack is very severe give an emetic and follow it with a purgative. Let the diet be light and give the patient cooling drinks such as lemonade. Dyspepsia. Dyspepsia and despair usually go together. What- ever is good for one is good for the other. Cheerful companions and pleasant surroundings will do much to drive dyspepsia from the system and despair from the mind. Literary men, lawyers, divines, and all who lead sedentary lives, and unnaturally tax the brain, are most likely to suffer with this disease. All such should so manage their time and affairs that they can have frequent opportunities for proper and healthful exercise. If at times you feel your food lie heavy on the stomach, you may know you are on the road to indigestion. This may be accompanied with flat- ulence and belching, but the inconvenience at first will be only temporary. In a day or two the pa- tient may be as well as ever, but if these symptoms recur often, the patient is traveling fast towards dys- Dyspepsia* 135 pepsia. The more frequently these symptoms recur the more difficult the disease will be to eure. After awhile the mouth becomes clammy, and the tongue white or of a brownish color. Soon the appetite is impaired and there is more than usual thirst, while even in warm weather the feet may be uncomfortably eool. These are the first symptoms of indigestion. Then come the more marked and strong symptoms. There is much languor and feebleness both of body and mind. Exertion of any kind is painful, and any great mental exertion is particularly oppressive ; — wandering pains are felt all over the body, and the belchings which before were slight, now become stronger and decidedly di sagreeable. If the patient gets any sleep at all it is disturbed by unpleasant dreams. The patient looks pale and is, very likely, troubled with headache and dimness of sight. Many little objects float before the eyes especially when the patient is half a sleep. Not unfrequently ring- ing noises are heard in the ears, and if the patient is not fretful and irritable it will indeed be a wonder ; he may get the reputation of being cross and hate- ful. As an improper diet often brings on this disease, a proper diet will send it off. Not one dose of medicine is needed. The first thing to be attended to is out-door exercise. Eat all your meals at exactly the same hour each day. Eat nothing between meals. Use no tea, coffee or tobacco in any shape or form. Drink no spirituous or malt liquors. Avoid everything that will cause great anxiety. It is not necessary for you to starve yourself but you should not eat highly seasoned food nor over-load the stom- ach, with any kind of food. If you are dyspeptic let jne advise 136 Dyspepsia. you to eat no hot bread or biscuit. The more simple the diet the better. Eat only a little and chew it well. Eat so little that you will be really hungry wheu the next meal time comes around. Do not eat imply because it is time and the meal is ready. Your physician may tell you to cat only a little and eat often, but that what does the mischief. Never eat anything till you arc hungry and then do not eat fast or much. There is no danger that can arise from 2,-oiirg without food till you are hungry. If you drink anything let it be a little warm water, which you may sweeten a little and put in a little milk if you choose. If you often feel heat in your stomach, wet a piece of flannel in cold water and wring it a little but have it quite wet. Lay it over the stomach and put a dry cloth over that to prevent wetting the clothes. This may be put on any time during the day or night. "IJj^best time to put it on is at night when you go to bed, and {^■p.itrou till morning. AYhen you take it oft bathe the part l^Keold water and wipe it dry and if you then rub it briskly wroi the hand, it will be all the better. The great trouble with dyspeptics is, they eat more than twice the food they need. Please remember this and profit by it. If von eat so much at one meal that you do not feel hungry at the next meal time, either skip that meal entirely or eat less than be- fore. Eat onlv such food as digests easily. If you suffer after meals keep lessening the quantity till you feel perfectly comfort- able after eating. Do not expect to be perfectly cured in one week or one year,— e remember that lor years you have been filling your stom- ach with improper food, and even when you ate proper food you .eh. Commence now and live more as you should live. Many practice a system of diet for a week or two, and then be- cause they are not, cured, give it up and fall back into all their former im] Igenees. If you expect to succeed you must If you go to a Christmas party or some other party where ihere are many nice things to eai,you wilt very likely con- clude that '■ ju.-t for this once." you will eat what you please, and as much as you please; but I wain you to be careful. One evening of over indulgence may set you back mure than a whole month of careful dieting has set you* forward. Dyspeptics arc quite apt to eat as much as they need of com- mon food, and sometimes more, and then finish up with a large, piece of pie and a taste of all the dainties on the tabl e. If they would omit all of the common food, and eat no more than the usual amount of pie and dainties, it would not be as bad for them. Indeed, I do not think the puddings, cakes, and pies are really eo injurious, it is the over eating that does the mischief. The prin- cipal merit of Graham or brown bread is in the fact that we eat and do not eat as much of it. Yv T arm bread and biscuits hurt a we eat them too fast and butter them too math. 1 recommend plain, simple food because I know you will not be as likely to eat as much of it as you would of food more highly seasoned. The habit of eating between meals is particularly injurious.— Man - dyspeptics eat more than enough between meals, and then cat as much as a laboring man needs at the usual meal time— Dyspepsia. 157 Kaisins, apples, Candy etc., are not so injurious in quality as in forcing- the system to take them in when it has more than it needs of something else. I have now given directions and suggestions which, if followed, will be sure to cure your dyspep- sia and make you well again. I am almost tempted ed to stop here and say nothing about the medicines often used to cure dyspepsia, but I will give a few of the least harmless remedies, at the same tii ing the reader that the better way is to cure ease without medicine. Take equal parts of powdered rhubarb, socotrine aloes, and seammong. Mix well and add a few drops of thin gum wut< i\ — Ma Ice into pills about one-third the usual size and take one every morning before breakfast. To commence with, many physicians recommend an emetic and then a cathartic. Taki bark 1 pound, fyt an ounce of cayenne pepper, and 1 ounce of cloves. Pulverize and mix well. Put % a tea- spoonful of this into a cup of hot water and sweeten to the taste. It will be pleasanter to put in a little miik. Drink a swallow or two before each meal. You can make it stronger or weaker as you think best. Please use this tea instead of whiskey to keep you warm in a cold day. Another remedy is : Take a teaspoonful of pulverized charcoal in hot water every third morning before breakfast. Sweet-flag root is very highly recommended. Carry a little of it in the pocket and eat a small bit of it occasionally'. Wild cherries put into whiskey is very highly recommended. — I should prefer preparing it without whiskey. Make a strong de- coction of the berries after they have been pressed, by pouring hot water on them and letting them stand about four hours. — Then sweeten and take a swallow three or four times a day. Many kinds of biscuits and are recommended, but I will simply say that Graham bread is good enough. If you have dyspepsia, use some of these simple 138 - - ' Heartburn. Colic, remedies, or take no medicine at all, and diet as I have recommended. Heartburn. This disease is a disorder of the stomach instead of a disease of the heart. It is caused most frequent- ly by overloading the stomach. In all such cases eat less, and masticate your food well. In uJ»Il- cases of heartburn relief may be had by drinking a little Sfcji-atu* water, or the acidity may be neutralized by any of thempaline earths, but none of these will permanently cure the di&ffub. For a permanent cure eat but little bed. About twice a week give an Injection of a teaspoonful of linseed oil in a sufficient quantity of warm water. , I am told that an injection of a weak decoction of cabbage leaves is excel lenl . Use more than the usual quantity of salt with your food when troubled with worms. In very obstinate eases a little spirits of turpentine may be giv- en, but I would not advise you to give much. Tansy and oiiici I ,.'ter herbs are very highly recommended, but they are useful only been use they strengthen the bowels. Tape Worm. The presence of this worm in the bowels is very annoying and distressing. The same treatment rec- ommended for common worms is safe to use in cases of tape worm, but sometimes the tape worm will not leave on a gentle invitation to be gone. Rectified oil of turpentine is a very powerful remedy and often used with great success. For an adult, take 1 ounce of the oil in a glass of peppermint water sweetened with honey Repeat the dose every six hours till the worm is expelled. Four or rive doses will usually be enough. After the worm is expelled take a dose of castor oil. I have given the above, recipe as it was given to me, but I think a do3e every six hours is too often. I would say once in twelve hours. For children the a 146 Diabetes. dose should not be so large, and should be giv en in new milk sweetened with honey. When the worm begins to pass from the bowels, be very care- ful and not break it oft', bin lot it all come away, for if any part of it is left in the bowels it will live and grow till it is as trouble- some as before any part of it passed away. If you have reason to think that a tape worm is making his home in your bowels, drink freely of si ippery elm tea, and carry some of the bark with you to chew and swallow. I have heard of cases where this remedy alone has been sufficient to expel the tape worm. A 6trong tea made of male fern is also useful. A decoction of pomegranate bark is said to be a very powerful remedy. When my father was quite young he was troub- led with a tape worm and had taken many kinds of medicine without success. He had spells of being very hungry. One day in the spring of the year, one of these hungry spells came on when he was where he could not get anything to eat. He saw some small trees (pine trees I think) and went to them and peeled off the bark. He then scraped off the juice from the tree and inside bark and ate it. — He kept eating till he did not feel like eating any more. The result was that it killed the tape worm which soon passed away. Diabetes. In this disease there is an immoderate discharge of urine. There is m6re urine discharged than all the liquid food the patient takes. The discharge is of an agreeable smell, and those who are fond of tast- ing say it has a sweetish taste. The patient has a continual thirsty with some degree of fever. The Hooping Oough, 147 strength soon begins to fail, the appetite is very poor and the flesh wastes away. This disease should be promptly attended to, be- cause if not cured soon, it is very difficult to cure it at all. It is almost impossible to cure it when it gets hold of one who is in the daily habit of using intoxicating beverages. Eat but little, and that only what is easily digested. Take a bath every day, and rub the hips, back and stomach with the hand. By no means omit the friction. Drink sarsaparilla tea every morning at breakfast. It would be a good plan to take a sitz-bath every day about half way be- tween breakfast and dinner. If you have no more convenient arrangement, fill a common wash tub full enough so that when you sit down in it, the water will cover your hips. Let the wat- er be cold. Do not warm it at all, not even enough to take the chill off. Sit down in the water and remain there from ten min- utes to half an hour as you feel able to bear it. Always wet your head with cold water before taking any kind of a water bath. In diabetes avoid all stimulating food and drinks. Hooping Cough. This is a disorder to have once and only once ; — very few pass through life without having it. It gen- erally comes in childhood, and commences like a com- mon cold accompanied with a general soreness of the flesh. This soreness usually continues three or four days, and while it continues the patient has a very Blight cough, or rather a short hacking, husky effort hardly strong enough to be called a cough. When this soreness begins to diminish, a convulsive cough a little like hiccough comes on. The hoop or whoop- ing commences between the fourteenth and twenty- first days. The fits 0/ whooping rsqur from two to 148 Hooping Cough. six times in twenty-four hours. These whooping spells are usually most severe in the night after sleep- ing. In fatal cases of hooping cough, death usual- ly takes place between midnight and daylight. Any sudden surprise or excitement may bring on the whooping at any time. The violent stage of this disorder may continue a few weeks or a few months. The third stage or decline may continue from one month to one year, and in some cases even longer. Robust, healthy children will not suffer as much as those who are weakly. Very young children are more likely to die with hooping cough, than those who are older. If there is much feverish heat and difficulty of breathing, with but little discharge of phlegm after the fit, it must be regarded as a bad sign. If the hands and feet are warm and the skin moist, it is a good sign. If the bowels are open and the urine comes easily and in abundance it is favorable. Vom- iting, expectoration and a little bleeding from the nose after a fit of coughing, rather indicates that the patient is not in a dangerous condition. If vomiting takes place during a fit of coughing it will cleanse the stomach and greatly relieve the cough. Should the fit of coughing be very severe and fio vomiting, it would be well to give a little ipecac, just enough to cause the patient to vomit a little. Diptheria. 149 Soak the feet in warm water every night. If the bowels arc not sufficiently open give castor oil. Make a strong decoction of the dried root of black cohosh and give the patient a little as occasion requires. Stewed onions eaten pretty freely for supper is said to be very good not only for hooping cough but also for a common cough. A syrup said to be excellent in relieving cough is made as follows : Stew }-£ a pint of sliced onions and 1 gill of sweet oil in a cover- ed dish. " Then strain and add a gill of good honey. Stir it well and cork it up in a bottle. Take a teaspoonful at night before going to bed. Take a teaspoonful any time when the cough is troxiblesome. A teaspoonful is a dose for a child three years old. Many of the popular patent medicines so highly recommended to cure cough will not do half as much good as this simple syrup. Any time when you are troubled with a common cough take a dose and it will relieve you. Great care is required in giving strong medicines to infants. In treating very young childrdren se- lect mild remedies. An embrocation may be made as follows : Mix together equal parts of olive oil and oil of amber. Then add one-eighth part as much oil of cloves as you have of the oth- er mixture. Rub some of this on the chest two or three time a day. The rubbing is of great service. Even where no embroca- tion is used it will do much good to rub the breast and the whole surface with the hands. If convulsions occur give a little ether. The following is simple and considered safe : Dissolve a scruple of salt of tartar in a gill of water. Then add 10 grains of cochineal and sweeten with sugar or honey. Give an infant a few drops occasionally, say 2 or 3 times a day. The diet should be light. Diptheria. Whatever is good to use in case of common sore throat, will do some good in diptheria. 150 Croup. Influenza. The tincture of black snake root diluted with about ten times its amount of water is »n excellent remedy to be used as a gargle. Gargle the throat every hour till the disease is stopped. Then use once or twice a day for a week or two. Take internally a few drops while using the gargle. The treatment further than as above should be about the same as in other cases of sore throat. Croup. This is an inflammation of the windpipe, and many suppose it affects only children. But under the name of "malignant sore throat," adults often have it. When a child has it the breathing is longer than usual, and is accompanied with a wheezing sound. Croup is a dangerous disease and therefore re- quires prompt attention. Wash the whole body and soak the feet if necessary in warm water for half an hour at a time. Also bathe the hands and arms with warm water. Frequently apply cold compresses to the throat. Many physicians reccommend an emetic, to be fol- lowed with a cathartic. To guard against croup, diptheria And other forms of sore throat, keep the feet, legs, hands and arms warm. Wash the feet often and wear boots or shoes that will keep them dry. Wet and dirty feet have caused many a pain in the throat. Influenza. This disease begins very much like a common cold only more severe. The nose is stopped up so the patient must open his mouth to breathe. There is a dull, heavy pain in the forehead and sides of the Erysipelas, i51 head. The eyes feel heavy and the motion of the lids seems stiff. In a short rime there is a thin wa- tery discharge from the nose, and sometimes from the eyes, making the patient look as though he was cry- ing. Sneezing seems to be in order, with consider- able hoarseness, and a sense of roughness in the throat. There is some cough with a disagreeable feeling in the chest, and a difficulty of breathing. — In short, the patient feels as though he had caught a severe cold, only he feels weaker and the symp- toms are stronger than in a common cold. This dis- ease is almost always epidemic, affecting old and young, male and female. In some cases it is fatal, but not often. It affects the young more than older persons. Treat this disease the same as a common cold. Bathe the whole body and soak the feet in hot water. Drink warm drinks so as to promote perspiration. Sleep all yon can and eat but little till you are Avell again. If you go out, put on clothing enough to keep yourself rather warmer than usual. If the weather is cool or damp keep near the fire. Erysipelas. This disease was formerly called "St. Anthony's Fire," and some persons know it only by that name now. It is sometimes epidemic in prisons and hos- pitals, but it is seldom, if ever, epidemic excepting in crowded places. Dyspepsia is one of the greatest though not the only cause of Erysipelas. If the di- gestive organs do their work faithfully, 4i St. An- thony's Fire" will not be likely to burn much. — Probably in more than half the cases of this disease 152 Erysipelas. indigestion or improper digestion is the cause. This being the case, you will see the necessity ot living on food easily digested. The disease begins with a coldness often amount- ing to a shivering coldness. These cold spells are followed by drowsiness and great confusion. Some- times this confusion amounts to actual delirium. In this disease there is redness and inflammation of the skin, which begins to show itself the second or third day of the fever. This is accompanied with considerable swelling and oppressive fulness. The point of attack may be on any point of the body, but the redness and inflammation more generally appears on the lace or back of the neck and gradually spreads over the scalp of the head. When it attacks the face, the eyelids often become so much swollen as to entirely close the eyes. Then blisters appear con- taining a yellowish watery fluid. When the head and face are much swollen, some means must be taken to promote an equal circulation of the blood. Perspira- tion is quite important. Give the patient, a foot and vapor bath, so as to produce a thorough sweat every day until the balance of the system is restored and the inflammation all drawn out of the head and face. Diaphoretic teas should be pretty freely taken. The patient bhould go to bed immediately after the bath, cover up warm and remain there at least half an hour. If the disease becomes obstinate and chronic, it will require persevering efforts to remove it. Whatever part of the body it may attack do not neglect the daily bath. Use some appropriate ointment or apply slippery elm to the inflamed part. The dis- ease is m.t dangerous unless it attacks the head and face violent- ly, in which case in addition to the above you should dip the ends of your ringers in cold water and gently' rub the inflamed part, taking care to rub downward excepting around the eyes. When the eyelids are badly swelled, gently rub them with 'the ends of the ffujjers, making the passes from the nose outward. Bronchitis. 153 Bronchitis. A general weakness of the system will often bring on this disease. Over-eating often brings on bron- chitis, In this disease there is often a troublesome cough which is sometimes dry, but oftener attended with a copious expectoration. If you catch a severe cold, and conclude to let it run till it gets well, with- out any remedy, it may run you into the bronchitis. Consumption sometimes commences in this way. I know of no medicine that will cure you, unless you call in na- ture to assist. For this purpose read aloud for a few minutes at a time every day, or what is still better, if you can get away into the woods where there is no danger of causing your neighbors to think you are insane, vociferate with earnestness for a few min- utes. Try to sing in a loud whisper. These efforts will usually do more good than many doses of medicine. Put one dram of nitric acid in two ounces of pure water. Shake it well, and take one drop on a little sugar just before breakfast, and repeat the dose just before going to bed at night. Remem- ber one small drop is enough. Use no strong drink of any kind. Eat no new bread nor any- thing else liable to ferment on the 6tomach. Mutton, veal, fowl, eggs, and the meat of wild game, such as squinels may be freely eaten for breakfast and dinner, but the supper should be light. Take a vapor bath once or twice a week. Then rub the whole surface with the hands, after which take equal parts of sweet oil and spearmint essence. Mix, and rub a little over the breast and throat. Rub it in well. In cold or changeable weather it is oest to wear woolen as that is the best guard against sudden changes of temperature of the body. If you can get a pair of hair mittens, have some one put them on and give you a good rubbing all over, after coming out of a vapor bath. Have your meals at regular hours. If you ha\e three meals a day on week days, you should have three meals on Sunday, and at the same hour' in the day. Eat enough to satisfy hunger, but not too much for supper. A neglect or failure to eat dinner for the sake of Sunday politeness may cause you many hours of suf- fering. Mix together equal parts of olive oil, spearmint oil and tincture of arnica. With the ends of you: lingers apply this to the throat and over the b'ngs, anu rub it in well once a week. This should be done in a warm room, just before going to bed. If the cough becomes very troublesome, you may take a small dose of laudanum. as 154 Asthma. The bowels must be kept open, or all the medicine will do but little good. Asthma. The symptoms of asthma are so well known that I need not take up space in describing them. Persons who are subject to the asthma, usually know when a fit is coming on. The warnings of an approaching fit should receive prompt attention. Soak the feet in warm water, and endeavor to get up a perspi- ration, by drinking warm herb tea. By immediate attention a fit may frequently be avoided. As soon as you get your feet out of the bath, wipe them dry and put on good warm woolen stock- ings or socks, and commence walking about the room. Breathe slowly and, take long breaths. The great probability is that if this does no't keep off the lit entirely, it will at least make it less severe. If the fit has already commenced, pursue the same treatment, and if there is much pain in the breast apply hot flannels over the seat of the pain. This is not a disease that can be cured in a day, it will take weeks and months. It is of the utmost importance that the whole surface be kept clean. Wash the whole surface at least once a day in clean soft water. If the fit is attended with a sense of great suffocation, give a teaspoonful of the tincture of lobelia in a cup of warm water, and repeat the dose every hour till the symptoms are more favorable. I am giving quite a number of remedies so that you may select whichever will suit you best, or be most likely to be beneficial in your case. Make a strong decoction of equal parts of angelica, elecampane, and spikenard roots, and hoarhound tops. Sweeten with honey and add about one-fourth as much tincture of lobelia as there is of the mixture. Take a teaspoonful of this every few minutes till relieved, and then take a teaspoonful several times a day for a month or longer if thought best. Another simple remedy is, mix 1 ounce of castor oil with 4 ounces of honey. Take a teaspoonful in the morning before break- fast, and at night before going to bed. Dissolve a little saltpeter in water, then take a piece of brown paper and wet it in thii solution. Let the paper thoroughly dry and then wet it with a little origanum oil. Then cut the paper into long strips convenient for use. At any time when you feel as though a fit of the asthma is coming on, burn a few of these (strips of paper, and hold them so that while burning you can in- hale the smoke. The best way to do this is to sit down in a chair, and then leaning forward light one end of the strip of paper and Small Pox, 155 hold it under your nose in such a position that the smoke as it ri- ses can be inhaled. Breathe long- breaths during this time. Even after the fit has come on, great relief will be obtained by this in- halation. James Pury of Alden, Erie county, N. Y., gave me the above recipe. Alden is my native town. — I was well acquainted witli Mr. Pury, as he lived for a long time within a few rods of my father's residence. Mr. Pury had long been severely troubled with asth- ma, and had tried many remedies without success. When he tried this it gave him more relief than any- thing else he had ever tried. The saltpetre without the origanum oil did but very little good. Mr. Pu- ry recommended this to all his friends and acquaint- ances who were suffering with asthma, and all who tried it pronounced it good. More than ten years ago I met a man in Erie, Pennsylvania, who said he was cured of asthma by using for tea common chestnut leaves steeped in wa- ter and well sweetened. Gather the fallen dry chest- nut leaves in autumn. Make a tea from them and drink it every morning for breakfast. No medicine will effect a permanent cure if you neglect daily bathing and friction. Small Pox. This dreadful disease commences with the usual symptoms of fever, only the drowsiness and languor are much greater than in common fever. This dis- order is usually caused by the communication of in- 156 Small Pox. fectious matter. The small pox begins to appeal like ilea bites about the third or fourth day. These flea bites are usually first seen on the face, but some- times appear first on the arms or breast. If the progress of the eruption is slow, and the fever abates as soon as the pustules appear, it may be regarded as a favorable symptom. It the pustules are distinct with a red base, and filled with a thick whitish matter which afterwards becomes yellow, the disease is not dangerous, though even then great care is necessary. But if the color of the pustules is a livid brown, it is an unfavorable symptom. If the pustules are small and rather flat, with black specks in the middle, the symptom is by no means favorable. The confluent forms of small pox is the most dangerous. In this form of the dis- order the pustules run into each other. This disease should he considered and treated as a fever. In the early stages of the disease the patient will be hot, and should be free; 5 I tie cool air. The whole body should be ash- ed with cool or even with cold water. A cold bath will mode- rat* the symptoms and greatly lessen the danger. Frequent bathing in cold w ater at first will greatly diminish the number of pus I ules. It is quite important that thi cold bathing should not be neglected. The room in which a small pox patient is confined should be \ entilated and kept cool enough so that he will experience eeable degree of heat. Those havingthe care of the pa- id consult him often and see to it that the room is not allowed to get too warm for him. The patient should lie on a ad be covered with only a few clothes. He should ha^e a room by himself, and his attendant should see to it that all the clothing about him is changed at least as often as once a day. Make a tea of equal parts of catnip and saffron, have it warm and let the patient drink freely of it during the day, but never wake him in order to give him tea or medicine. Sleep is of the utmost importance. At night give him something to make him sxeep. Itch. 157 Great care should be taken not to break the pustules. If the pustules are broken the scars Trill be deeper, and consequently the greater will be the disfiguration. The patient should not be violently purged. Some eminent physicians recommend that the chest be thor- oughly rubbed with croton oil as soon as the eruption begins to appear. The object of this is to cause the whole of the eruption to appear on the body so as to remove all danger of disfiguring the face with disagreeable scars. It is also claimed that by rub- bing the oil on the surface of the body, it prevents the disease from attacking the internal organs. The application of the cro- ton oil may be made to any part of the body, but it is preferable to apply it to the breast as that is not as likely to be disagreeable on account of the position in the bed. Some physicians say keep the room dark and lance the pus- tules with a needle, but I should hardly call that the best way. Itch. This disorder is much more disagreeable than dan- gerous. It is caused by infection or contact and usually makes its first appearance between the fin- gers and on the wrists, in the form of small, watery pimples. The itching is intolerable, and those who have it bear it only because they must or because they do not know how to get rid of it When these little watery blisters are broken, s6fes and scabs take their places, often spreading to all parts of the body. In real itch a small animal infests the skin, but " doctors disagree " as to whether this animal is the result of the disease, or whether the disease is caus- ed by the animal. The discovery that the itch was a living creature was made with the aid of the micro- scope in 1812 by M. Gales in the St. Louis Hospi- tal, Paris. It is said that this animal will live about four hours in clutr water. After many experi- 158 Nervous Rheumatism, merits it is believed that sulphur is a safe and sure remedy. When sulphur is used to cure the itch, the the patient should be very careful and not take cold, and should wear more clothing than usual. An ointment may be made of equal parts of sulphur and lard or fresh butter. Put in some lemon essence to take away the disagreeable smell. It will not be necessary in many cases to annoint the whole surface, but when'it is, it should be done only in parts at a time, as it is dangerous to stop too many of the pores at the same time. An itch ointment is made as follows : Melt 1 ounce of Burgundy pitch and stir it well into 1 pound of fresh butter. Then remove from the fire and immediately put in 2 ounces of spirits of turpentine. When it begins to cool a little put in 1 ounce of red precipitate, and stir until cold. This is not only a sure cure for the itch, but is excellent to cure pimples on any part of the body. If you keep clean you will not be likely *o be much troubled with the itch. I think if I should be so unlucky as to get this disorder, I should first try to cure it by washing the whole body every day with strong soap suds and immediately after wash with pure soft water. I have not much doubt about the power of this practice to cure. I would recommend any who have the itch or any eruption to discontinue the use of pork entirely, and not eat butter more than once a day and that in the morning. Nervous Rheumatism. This disorder is commonly known as " the fidg- ets." Some doctors tell us the fidgets are caused by too much rest, but that is hardly a correct explana- Scrofula, 159 tion of the matter. It requires a gentle effort to hold the arm stretched out at full length from the body. Such steady and continued effort causes the fidgets. If fou doubt it, just stretch the arm out from the body and keep it in that position for a quar- ter of an hour without stirring, and you will be very apt to have a fit of the fidgets. These fits are often very distressing. To cure a fit of the fidgets, lie down on your back, keep the limbs immovable and rest quietly for half an hour unless you are cured sooner. To guard against nervous rheumatism, take prop- er exercise, keep clean, and do not remain for any length of time in one position, or do any business that requires such continual effort as mentioned above. Scrofula. This disease is sometimes called "King's Evil." I do not know the origin of the name " King's Evil," but presume it arose from the absurd notion once be- lieved by many, that if a king touched a person who was afflicted with scrofula, he would immediately be well. Hereditary taint is the usual cause of scrofula, bat it is sometimes brought on by any cause that im- pairs the general health. It sometimes follows a se- vere case of small pox, measles, or scarlet fever. — A child fed on weak, watery, half cooked vegetable food and stuffed with fat pork, will be almost sure to have scrofula sooner or later. Exposure to damp cold weather with insufficient clothing, is also a cause of scrofula. In short, scrofula, when not heredita- 160 Scurvy. ry, is almost always produced by improper habits or a disordered state of the general health. When scrofula makes its appearance in the form of tumors and swellings, the patient should not eat very freely of vegetable food, but he may eat freely of good bread or biscuits. He may eat free- ly of baked potatoes, if he relishes them, once a day. He should not eat any fat meat of any kind, but may eat rather freely of lean boiled beef or mutton. External applications may be applied. Ulcers and swellings should be frequently washed with alkaline water. If the sores are open the water should be injected into them. After the sores are washed and well dried, put on a plaster of the black salve, a recipe for which you will find in another part of this book. Do not think that this or any other treatment will cure the patient in a day. It may take months to do it, but do not be discouraged, if you keep on, complete success will be the result, but there is still more to be done. I have been told that the common sponge burned to ashes and mixed with mutton tallow and applied two or three times a day is excellent. I have never tried it however, but the black salve I know to be good. Equal parts of Baberry bark and slippery elm well pulverized and made into a poultice is sometimes used with good success. — A little salt should be added. Pure air and plenty of light are quite essential. The patient should not neglect to bathe the whole body once a day. Once a week he should bathe in salt water. The rest of the time use pure soft water. Scr rvy. Land scurvy and sea scurvy are very much alike, and what is good for one is good for the other. A long coxitinued use of salted meat without fresh veg- etables causes scurvy, and despondency increases it. A patient having the scurvy will improve much fast- er if he can have cheerful company. Neglect of cleanliness is a prolific cause of scurvy. Living in cold, damp situations, and in dull, gloomy places with disagreeable companions helps to bring on this disease, and consequently the opposite of the&e will help to cure it. Oancer. 1 ( Pale, bloated complexion with spongy gums and offensive breath comes with the scurvy, the legs swell also and there are foul ulcers. Livid spots may be seen on the skin, while the urine is fetid and the stools extremely offensive. In the last stages of this disease the joints become stiff, and there is con- siderable bleeding from different parts of the body. If violent purging or dysentery ensues, the disease will be most likely to prove fatal. A cure cannot be effected unless the causes are avoided. As soon as you find the scurvy coming on, make haste to avoid the causes that bring it on. Do not exercise enough to get very tired, and be sure and not get into any strong current of air. In scurvy it is of the utmost importance to attend to the diet- Throw aside all salted meat and eat fresh bread and plenty of vegetables. Pickles, sour-krout and such things may be pretty freely used. Eat freely of ripe fruit, berries, lemons and oranges. The bowels must be kept open. If the patient suffers froin acute pain, let him take a Dover's powder. , Cancer. This dreadful disorder usually begins with a small hard tumor, but the cause is yet unknown, A great many theories and opinions have been ad- vanced but the real cause still remains a mystery. Very few persons under the age of forty have cancer. Cancer most commonly appears in the lips, arm pits or female breast, but may, and sometimes does come in other places. It not unfrequently comes in tJie liver or womb. Sometimes a cancer will come from the injury of a wart, moles, or any other injury. The attempt to remove, a birth mark may result in a cancer. 162 Cancer. Cancers are often made worse by improper- treat- ment. When they first begin to come they are of- ten iritated by pressure which causes them to ex- tend and send out roots or limbs. These roots or limb3 are supposed to resemble the claws of a crab and hence the name, cancer. At first the color of the skin is red, but it changes to purple and then becomes a bluish color after which it turns black. There will be considerable heat and burning with gnawing and shooting pains. By this a cancer may be known from other humors. After awhile the skin begins to break away, and a thin acrid fluid come3 out which destroys the neighboring parts which soon causes an ulcer very disagreeable to look at. The pain becomes even more intense^ than before, while the stench is intolerable. A hectic fever exhausts the strength, and tke appetite fails. Those who dress the cancer should use the utmost care and not get any of the discharge onto them- selves or on to the flesh of the patient. I wouM not advise the use ot the knife at all. Surgical operations are seldom if ever as good as some milder treatment. When a cancer first begins to make its appearance' means should be taken to retard its progress. If you commence in season the chances are in your favor. Prompt and proper treatment may keep it in check so far that it will never cause any very serious in- jury. Cancer* 1(53 As soon as you find a cancer is coming attend to your general health, d? not bundle or press on the tumor and if you touch it at all touch it very carefully. Be particularly careful to guard it so that it will never receive any kind of a blow or wound. You should live on simple and pure but nourishing food. Let your work be light and pleasant. Never indulge in any excess of any kind. Avoid excitement and passion. Bathe the whole body frequently and rub well, but when you wipe around the cancer do so very carefully, and be particularly careful to do nothing to call the blood to that part of the body. It will not do to be ir- regular in any of your habits. Eat, and sleep at regular hours. In short do nothing that can injure your health. If you have any kind of a disease about you take the proper means to restore health. Sometimes a very simple and apparently absurd practice will do good when the more popular and perfectly scientific methods have failed. John C. Rogers of Alden Erie Co. N. Y. once told me that many cancers in their early stages had been removed by the following simple if not absurd practice: — Every morning when you first awake, and before you spit put your finger in your mouth and there wet it with the spittle or saliva. Then touch this to the cancer. Do this a few times till the cancer is quite wet with the saliva and let it dry on. Now I presume you may feel somewhat inclined to laugh at the above but I have some faith that it may sometimes do good. If you have a stys coming on the eye the above will stop it if applied the first morning after it is felt, and I see no reason why it may not be powerful enough to do some good on a cancer. Equal parts of chloride of Zinc and gold mixed with enough flour to form a paste is said to be very useful. Put this paste on and let it remain a few hours and then wash it off. After the cancer commences discharging poultices may be applied to remove the disagreeable odor. Scraped carrot roots are excel- lent for this. Yellow dock root has sometimes been used with advantage, also a poultice made of slippery elm bark. A paste made of chloride of Zinc and extract of blood root is good in the earlier stages and is often used after the cancer com- mences discharging. Most of the vegetable plasters in use for cancer are composed in part of some mineral substance. A strong tea made of yellow dock root drank every morning will be of some service if the sore is washed several times a day with the same kind of tea. Make a strong lye of hickory ashes and boil it down till it is about the consistency of strained honey. Apply this to the cancer and let it remain half an hour if it can ba borne, if not wash it off 164 Dropsy. sooner. As soon as it is washed off apply a plaster of the black salve or some suitable ointment. This need not be applied often- er than once in two days, but the other treatment must not be neglected. Olive oil boiled down about one half and rubbed on to a cancer is said to be of great use. Boil some figs in new milk until they are tender. Mash them i wetland apply hot as a poultice, but a poultice of this kind should not remain on more than half an hour at a time and one application each day will be sufficient. The first application will most likely cause considerable pain but after that it will be more J likely to relieve the pain. After each application the sore should U be well washed and properly treated otherwise. Dropsy. Irregular li vino- and hard drinking ha ve':brought on many cases of this disease but these are by no means the only causes. It often follows fever or any other severe fits of sickness. Usually it begins with swelling of the feet and ankles along towards night and if the finger is pressed onto the swelled part it will leave a little pit. The swelling which at first was only noticed in the feet and ankles gradually ascends and when it reaches the stomach the breath- ing becomes quite difficult. The patient wants to drink a great deal while the discharge of urine is small. At length a slow wasting fever sets in accompan- ied with a troublesome cough. When this occurs in an aged person it is quite apt to prove fatal, but in a young person it may not carry him off if proper treatment is immediately resorted to. Before the swelling has ascended to the stomach the legs should be well rubbed downward with the hands or a flesh brush— the hand* are by far the best. Diuretic medicines should be given and the bowels kept open. When the swelling is in the stomach Ventillate Your Children's Booms, 165 an expert surgeon may draw off the water if thought best but this should not be done unless other means fail. Drink freely of mint tea every few hours. Any of the common diuretic medicines will be of service and therefore some of them should be taken. Consult the best physician you can find as soon as you are aware you have the dropsy. Ventilate Your Children's Rooms. Most parents, before retiring, make it a duty to visit the sleep- ing rooms of their children. They do so in order to be satisfied that the lights are extinguished, and that no danger is threaten- ing their little ones. But if they leave the room with closed win- dows and doors, they shut in as'great an enemy as tire, although his ravwges may not be so readily detected. Poison is there, slow but deadly. Morning after morning do many little children wake weary, fretful and oppressed. ■' What can it mean ? what can it be •"' the mother cries. In despair she has recourse to medicine. The constitution becomes enfeebled, and the child grows worse. The cause, perhaps, is never traced to over-crowded bleeping rooms, without proper air; but it is nevertheless the right one. An intelligent mother, having acquainted herself with the princi- ples of ventilation, will not retire to her own room for the night without having provided a sufficiency of air for her children, in the same manner that she provides and regulai.es their night cov- ering, or any other requisite for refreshing slumber. Sometimes, by judiciously lowering a ."window, and at other timet* by leaving a door wide open, this end may he attained. In many houses the day and night nurseries communicate. When this is the case, the window of the further room .should he left open, and the door between the rooms likewise open. Even in severe weather, young children can bearthis arrangement, if thy are not exposed to a direct draught. Since I commenced writing this book I have seen the above article in several newspapers, but for the benefit of those who have not seen it and to preserve it, I have thought best to give it a place here Too many sleeping rooms are poorly ventilated. It is also important that older people breathe pure air. I may as well remark here while I am speaking of children, that whenever it becomes necessary to awake a child from sleep, it should be done as gent- ly as possible. It is sometimes very injurious and nov^r judicious to awaken a child or even an older 166 Drowning, person with a loud noise or in an impetuous manner. Never carry a child suddenly from a dark room into one where there is a glaring light. If your child is restless and weary at night, try to find the cause, and if you find that it is because you crammed him with "goodies" for supper, or let him eat to heartily of anything, do not do it again. If it is because you have put him into too warm a bed, remove some of the clothes. If it is because you have pinned the clothes around him too tight, loosen them. Bathe him before putting him to bed. Never let him eat much in the evening. Children should not be required to learn anything as a task before they are seven years of age. But before that age they may be taught a great many useful lessons, without being forced to learn. Drowning. We are all liable to be called on at some time in life to aid in resuscitating a person who has been un- der the water till he is apparently dead. I have been called on more than once to assist in restoring per- sons nearly drowned. I shall not pretend to give the only method to be resorted to, and I am not sure that I shall give the best, but I will give the best I know of- All will agree that in a case like this prompt action is necessary, therefore I hope you will read this article now and remember it in order to be ready in case of necessity. Drowning, 167 Handle the body as gently as possible; but loee no time. Send immediately for medical assistance, but be active while the mes- senger is gone. When a person has remained underwater for fif- teen minutes or more, he is suffocated for want of air. This stops the blood in the veins, and causes the face to appear swelled and of a livid purple color. Persons have sometimes been resuscita- ted after having remained under water for an hour or more, but this is very seldom the case. Indeed it is seldom a person is re- suscitated after being submerged half an hour. Usually if they have not been under water more than fifteen or twenty minutes, they can be brought to. If the body is somewhat warm and there is a little motion of the pupils of the eyes, it is favorable. As soon as the body can be taken from the water, it should be stripped and immediately rub- bed dry. Rub it with hot flannels. Put warm blankets around it and place it in a warm bed, and if possible in a warm room — If there is any froth around the nose or mouth, remove it. It is pretty generally believed that death ensues from the rush of water into the windpipe, but such is not the case. Want of air is the cause of death. In drowning very little or no water is Swallowed. The practice of hanging the body up by the heels to let the water run out is, therefore absurd. There is another very barbarous practice that I hope no one who reads this will ever re- sort to, because it never does any good and may do harm — I mean the pi actice of rolling^ the body on a barrel. Such an expedient is almost enough to kill a strong, healthy man who has not been suffocated. Whatever is done must be done quickly. As soon as the alarm is given that some one is under the water let search be made, but while the search is going on, some other party should be putting things in readiness. Convey the body immediately to the nearest house, and after stripping and rubbing as mentioned above, ap- ply warm bricks, bottles' filled with hot water, bags of hot sand, pieces of hot flannel, (fee, to the arm pits, soles of the feet and between the legs. If you can get a pair of dry, warm worsted socks put your hands into them and vigorously rub the body all over. As soon as a warm bath can be got in readiness put the body into it and rub it well for a few minutes. Then take it out and apply the remedies already mentioned. In carrying the body to the house or wherever you remove it to, and in short all the time, keep it very nearly in"a horizontal position, though it is best to have the head raised a very little. Be careful however and not raise the head enough to cause the chin to press on the windpipe, and thus prevent any action therein. It is of the utmost importance that the air of the room be as pure as possible, therefore if more persons are present than can work to advantage, let them remain out of doors or stay in another room. If any one proposes to rub the body with any kind of spir- its; you should forbid it at once. The rapid evaporation of spirits counteracts the good effects of the friction, by carrying off, instead of retaining the heat. As many persons as can work conveniently, should remain in the room and keep busy. When those who commenced work at first get tired, they should be relieved by fresh hands. While the rubbing and other work is being; done, efforts should be made to 168 Drowning. restore the functions of the heart and lungs. To do this, force the air from a pair of bellows through one nostril, while the other nostril and the mouth are closed, but before doing this, draw up the tongue between the teeth in order that it may not press upon the opening of the windpipe, and cause the air to be forced into the stomach instead of into the lungs. Immediately before pump- ing the air into the lungs, press the ribs firmly down, and let them rise of themselves, or from the force of the air pumped into the lungs. After the air has been thus forced into the lungs, if the chest does not sink, gently press upon it, and thus cause an artifi- cial rising and falling of the chest as in natural breathing. Con- tinue this artificial breathing for some length of time, and imitate natural breathing as nearly as possible, but do not neglect the friction. Stimulating vapors should be frequently applied to the nose. — It is also recommended that warm injections, in which there is a little salt and mustard be thrown into the bowels. When the patient gets so he can swallow, let him have a little hot, stimu- lating drink, but never force anything into his stomach or give him an injection with the syringe until there are some signs of life. Give the body a slight agitation every five or ten minute.-. This will aid in clearing the mouth and throat of the frothy mucus that keeps coming up. During all this work watch closely for the first signs of return- ing animation, which may be cither sighing, gasping, slight puls- ations of the heart, or slight convulsive twitching of the limbs. Part or all of these symptoms of returning life may be noticed, but do not relax your work when these symptoms appear. There is work to be done yet. Continue the efforts if necessary for four or five hours longer. You may think when these symptoms ap- pear that all danger is past, but let me warn you that such a mis- take as that has in many cases proved fatal. A great many have died for lack of treatment after these first symptoms of life be- gan to appear. The treatment should notrbe stopped even for one minute ; and here let me say that as soon as one worker gets tired, a fresh hand should take his place. Do not plead that the patient is your particular friend and therefore you will continue to work over him as long as there is any hope of life. When you are exhausted, do not work to the exclusion of a fresh hand, for by so doing, you rob your patient of vitality in the shape of ani- mal magnetism that he would gain from some one that is fresh and ready to work. To encourage these favorable symptoms keep at work and as poon as the patient can swallow, "give him a teaspoonful of ginger tea, or some other warm stimulating drink. You will remember 1 said the patient should be placed in a warm bed. .As soon as the other things mentioned are in readiness, he may be removed and placed on a mattras where the attendants can work over him more readily, but when he is nearly or quite out of clanger, he -kould be again placed in a warm bed where there is the greatest 1 ranquilit y. If the patient is very young, or if a very weakly per- son, he should be placed in bed between two strong, healthy per- sons. If signs of life do not appear sooner, the remedies recommend- ed should be continued for at least twelve hours. I have heasd of Hanging or Strangulations, 169 cases whore the first signs of life were noticed after mora than twelve hours work over the patient. Let me urge you not to give up all hope in less than twelve hours. No one "person should work over the patient for more than an hour at a time unless in cases of necessity where a fresh hand cannot be had to take hold of the work. TV hen a person gives up his place to a fresh hand, he should leave the room, and not return unless his services are required again, and he should not be required to work over the patient again, until he is well rested. Hanging or Strangulations. Should you ever chance to find a person who has hung himself, you will proceed at once to loosen the cord or whatever suspends the person. Then if the neck is not broken proceed the same as with a drown- ed person, only there will be no occasion for heating the body, though the rubbing is proper and should not be Omitted. If you can get some leeches apply two or three to each temple. Persons may be strangled or hung without any intention of committing suicide. As in case of drown- ing so also in case of strangulation, prompt action is necessary. Contrary to what occurs in natural death, the nostrils of a strangled person are distended the eye-balls project. The face of a st v "*j son is blacker, of a livid color. T v ° ^ , . , . *i(5 pressure of the rope around the neck stop pir ; * , , , .ill -*£ the circulation of the blood, causes the dark , . - . , , . . color m the face. The stop- ping or the bre-° . r , , , , .,cn being the immediate cause of death, isw 1 " < _ ., ° . -robability is that one or more of the ribs are broken. A case ike this demands great care and absolute rest. An attempt to be out of doors or attending to your regular business may cost you much pain or even your life. Ear- Ache. This troublesome ache is sometimes caused by in- digestion. When this is the case put a little cotton in your ear and treat yourself as recommended for dyspepsia. If it arises from cutting the hair too short in cold weather, proper caution in this regard will be the remedy. If you are subject to the ear- ache, attention to the general health is the shortest and best way to cure it. If the disease becomes chronic and ulceration takes place, there will be almost a constant discharge of disagreeable matter. The best thing in such a case is to keep the ear clean with frequent injections of bloood-warm water slightly impregnated with castile soap. Further than this no local application will be needed unless a drop or two of some good lini- ment. Sore Eyes. I do not wish to give a great many recipes on this subject, but I will say that as I have myself been troubled with weak eyes, I am prepared to give some information that may be useful to those whose eyes are perfectly good. I do not intend to make this book an advertise- Sore Eye?. 179 pent for nostrums bill 11 1 : alve p y good that I think it is my duty to recommend it to every cne who has sore eyes. Pettifs Eye Salve is decidedly the best thing for sore eyes of any kind that I ever saw or knew anything about. If read- ing this induces any one to buy a box of it, I know he will thank me for mentioning it. It is sold by nearly all druggists, and full directions accompany each box. I have no interest in recommending it only to make this book useful by giving such inform- ation as will be of service to every one who buys it. I could give a score of good and genuine recipes for making eye water and eye salve, but it is useless as this salve is cheap and sure and is all you need in this line. I have known hundreds of persons to use it and never knew a case where it failed to do good. Shaving the face sometimes causes the eyes to be- come sore and inflamed. I have been so affected my- self, but a few applications of Pettit's Eye Salve make them all right. To every one I would say do not read or do any- thing by twilight or any dim light that requires very close looking. Do not look directly at any dazzling light. It' you have to sleep where the moon shines into your face, or at any time when it is too light, place a silk handkerchief over the eyes so as to ex- clude the light In this way I have slept in the day time almost as well as in the night. 180 Drinks for the Sick. ifl.^^ Water Toast nit' bread thoroughly but do uui burn it. Before pour- ing in she boiling water put in a little lemon peel or orange peel with the toasted bread. This makes one of the best drinks for the sick, and may be freely used in fevers. Slippery Elm Tea. In fevers, and in fact almost all diseases, a demul- cent is useful. Slippery Elm tea is one of the best demulcents ever used. Take a sufficient quantity of the bark either pulverized or cut up into small pieces. Put it into a suitable disband pour boiling wa- ter on to it. Let it stand awhile and then strain it. If it is not sufficiently nutritious., increase the quantity ofbarkandadd a lit- tle sugar. It may be made still more pleasant by flavoring with cinnamon or something else pleasant to take. Common tea is too stimulating and should not be used in sickness. Instead of common tea use sage, catnip or mint tea. These teas when taken hot are more sudorific than diuretic ; but when taken cold are more diuretic than sudorific, though they possess these qualities to some extent in either case. When cooling drinks are needed after perspiration is established, weak lemonade is good, also cream of tartar water and orange water. Barley Water. This drink is made as follows : Take an ounce of pearl barley and with cold water washout all the dust. Then cover it vith boiling water and let it stand for ten or fifteen minutes. Then pour off this water and throw it away. Then pour on one quart of water and boil it down to one pint, after which it may be strained and properly seasoned. If more nutriment is required, put in a little licorice root before boil- ing the water down. Sliced figs and bruised raisins may also be added to increase the nutriment. Wintering Bee*. 181 Another very plea^an* drink is sometimes made by cutting two or three tart apples into slices and then pouring on boiling water. Ouly a little or considerable water may be poured on to suit. It may be sweetened if thought best. Lemon Tea. Put the peelings of one large lemon into a pitcher, and add a quart of water. This will probably be sufficiently strong, but if not, when it is cold a little lemon juice may be added. Sweeten it with refined sugar. Flax-Seed Tea. Pour a pint of boiling water on to an ounce of the seed. It will be still better to use the same amount of water on an ounce of flax-seed and half an ounce of licorice root. Buttermilk is an excellent drink to be used in fevers when some- thing cooling is required. Indian meal gruel is sometimes used but if used in fevers it should be very thin. Better not use it at all in fevers, it is too heating. Beef Tea. Take half a pound of good juicy beefsteak. It should be weighed after the skin and fat have been removed. Put it into one quart of water and set it on a stove in which there is but little fire, so that it may heat very slowly. Keep up a gentle heat for two or three hours, but do not let it simmer. Stir it occasionally. Then increase the heat and let it boil gently for about fifteen minutes, but before it commences boiling add a little salt. If any skum arises on it at first, it should be removed. After boiling, strain it. I might give many more recipes similar to these, but I think it will not be necessary to do so. Of coarse such things are to be used with discretion. Wintering Bees. Different methods are practiced in wintering bees. It is neces- sary to protect them especially from two things — from being fro- zen and from being starved. The latter happens when they col- lect together in the coldest weather, and the comb becomes cov- ered with fro6t and ice, the moisture from the bodies and from the air being there deposited and frozen, excluding them from the honey. The entrance to the hive is liable to be stopped with ice, and the bees thus suffocated. The bee never passes into the tor- pid state in winter like some other insects ; it perishes at a degree of cold low enough to freeze it. As in the case of other kinds of farm stock, it requires less food when kept warm and comfort- able. If the hives are to be carried into a house or cellar, the place for them should be cool, dry and dark. The best method is to house them, unless sufficient protection can be given them on 182 Wintering Bees, the stands. The Russian r '^ A Polish K ™ 1 ?rs who manage bees as extensively and suct^muh s as un\, winter iiu'ir hives on the stands ; but they make tin ir hives of inch and a half plank, and wind the upper part with twisted ropes of straw and cord- age to increase the protection against the extremes of heat and cold. If left on the stands, hives made of common boards need additional covering ; the entrance should also be narrowed so as to leave only space enough for a single bee to pass. This must not be allowed to become stopped with frost and ice, dead beeg and filth. Light snow may cover the hive without danger. The practice of bee-keepers is about equally divided between these two modes of wintering. The success of out-door wintering would be greatly increased by making better hives, and by exercising more care in protecting them from severe cold, and from changes of temperature. It is easier and preferable when the number of hives is very large, and there is no danger of theft, to manage them out doors. With a small number it may be otherwise.— New Amer. Cyclopedia. I have selected the above, in order to make this book useful to all classes, and what has just been given may suit some one better than anything else. Sometime you may wish to to get a little honey from the hive and not destroy the swarm. Do it in this way : Commence your work early in the morning of a day that you have every reason to think will be calm, sunny and pleasant. In the first place, set a table only a few feet from the hive, and cov- er it with a thick linen cloth. For a common sized hive, take about one sixth part of an ounce of chloroform, or a little more will do no harm. If it is a very large hive you will want one fourth of an ounce or perhaps more — you must proportion to the size of the hive and number of bees. Put the chloroform on a shallow plate and set it on the table. To prevent the bees from coming in immediate contact with the chloroform, cover the plate with wire gauze. Then take the hive from its place on the stand and set it on the table, so the plate will be in the center. This must be done cautiously but quickly. Now cover the hive closely with cloths, and let it alone for about twenty minutes. In that time the chloroform will have put all the bees to sleep, and they will be found in a helpless and harmless condition on the table. You can then take out what honey you want, and replace the hive in its old place exactly where you took it from. When the bees re- cover from the effects of the chloroform they will return to the hive. It is pretty generally known that the effect of being stung by a bee is more severe than the effect of a wasp sting. The reason of this is that the sting of a bee is barbed at the end and conse- quently left in the flesh. The sting of a wasp is pointed and as it Buckwheat. 183 is not left in the wound a wasp can st in 2: again. As the bee leaves the sting in the wound it cannot sting the second time. If you are ever stung by a h£e you should either pull the sting out yourself, or have some one else do it. This should be done immediately because the longer it is left, the farther it will work its way into the flesh, and the more of the poison it discharges into the wound. The sting being hollow, the poison flows through it into the flesh, and this is what causes the pain and inflammation. The sting should be pulled out, carefully and with a steady hand in order that it may not be broken in the operation, for if any of it is left, it wil continue to cause pain and inflammation for some time. As soon as the sting is pulled out, if the wound is in a place that you can get at, suck it to prevent further pain and in- flammation. If you can get some aqua ammonia, apply a few drops immediately after sucking the wound. On many persons the sting of a bee or wasp produces no effect except the pain, which lasts only a minute or two. If you belong to that class now, you may belong to the other class sometime, for sometimes a sting does not affect a person, and by another year it will affect him violently, therefore it is well for you to remember what I have said. Sweet oil, tobacco, and other things have been recom- mended for a sting, but the remedy I have already given is the best I know of. Sweet oil and tobacco are not half as good as aqua ammonia. Bees or wasps are more apt to sting a person who is sweaty than one who is not, therefore when you wish to go among bees you will do well to govern yourself accordingly. Harvesting Buck-wheat. The excellence of buckwheat flour depends chiefly on the man- agement of the grain between the time of ripening and grinding. The common way of treating buckwheat effectually prevents making good flour, it being allowed to remain in the swath for several weeks, when it should never be suffered to lie longer than a day or two, and it is decidedly better for the grain to rake it, and set it on end as fast as it is cradled. Much less grain will be wasted by shelling out ; the straw will cure and dry out sooner, and make better fodder ; the crop will be ready for threshing and housing in less time ; and the grain will yield a much better quality of flour. It is especially injurious to the grain to be ex- posed to storms before it is set up, for dirt is spattered all over the grain by the falling of large rain drops. Wetting and drying the grain several times destroys the "life" of the flour. It will never be so white, nor make so good cakes, but will be sticky and the cakes clammy, like the flour of sprouted wheat.— American Agriculturist. Buckwheat Flour. A lady of culture, refinement and unusual powers of observa- tion and comparison, became a widow. Reduced from affluence to poverty, with a large family of small children dependaut on her labor for daily food, she made a variety of experiments to as- certain what articles could be purchased for the least money, and would at the same time "go the farthest," by keeping her child- 184 How to Out and Trim Pork. ren the longest from crying for something to eat. She soon dis- covered that when they ate buckwheat cakes and molasses, they were quiet for a longer time than after eating any other kind of food. A distinguished judge of the United States court observed that when he took buckwheat cakes for breakfast, he could sit on the bench the whole day without being uncomfortably hungry ; if the cakes were omitted, he felt obliged to take a lunch about noon. Buckwheat cakes are a universal favorite at the winter breakfast table ; and scientific analysis has shown that they abound in the heat forming principles ; hence nature takes away our appetite for them in summer. — HalV s Journal of Health. To Find Water. A gentleman related his experience in this matter. An Irish- man in his employment, in order to ascertain where he ought to dig to obtain water soonest, got a stone and buried it over -night in the ground next to the hard pan. In the morning he found it quite moist, but not sufficiently so to suit his fancy. Next night he tried it in another spot, and it was found very wet on the fol- lowing morning. Said Patrick, "you will find water not many feet deep, and plenty of it." Sure enough, in a few days digging, Patrick confirmed his prediction, notwithstanding the jeers of the workmen, finding a vein that filled the well to overflowing, and rendering it exceedingly difficult to bail out the water so as to stone it. The philosophy of the operation seems to be that as the great evaporation takes place from the surface of the earth during the night, water rises up from the depths below to supply the loss and accumulates in the vicinity of the stone, often making quite a puddle. How to cut and trim Pork. The following directions, says the|Baltimore Sun, mny be found useful at the killing season, to such of our readers as are able to H go the whole hog :" Have the hog laid on his back on a stout table. Clean the car- cass of the leaf fat. Take off the feet at the ankle joints. Cut the head off close to the shoulders, separating the jowl from the skull, and open the skull lengthwise on the under side; so as to remove the brains fully. Remove the backbone in its whole length, and with a sharp knife cut off the skin — then the fat, leav- ing only about one-half an inch of fat on the spinal column. The middlings or sides are now cut from between the quarters, leav- ing the shoulders square, and the ham pointed, or it may be round- ed to suit your fancy. The ribs are next removed, partially or entirely from the sides. The trimmings or fat from the hams, and flabby part of the sides, are rendered up with the backbone strips for lard. The saussage meat is cut off from the leaf fat and ribs ; and other lean pieces are used for the same purpose. The thick part of the back bone, that lies between the shoulders, is called the chine ; it is cut from the tapering, boney end, and the latter part called the backbone, by way of distinction. The backbone should be used while fresh— the chine is better after being smoked. Warte on Cattle. 186 Toads. toeauhs noted for Llieir beauty, l>hey are, nevertheless, pery useful in destroying insects, particularly those that fly in the night. — Toads feed almost, exclusively on insects, and the amount of good they do is immense. If we could always reconcile ourselves to the old adage, '* Handsome is that handsome does," and conquer our prejudices, wc should consider the toad as a true friend. A ' young lady once told us that she "perfectly doated on aligators." It would be much more sensible to fix her young affections on toad s . — Ploughman . I give the above a place here because I consider the advice good and much needed. Toads may be ranked among the gardener's best friends. Do not molest them in any way. If you meet with a toad in your walks convey him carefully to your garden, where he will be of some service to you. They will not hurt you, but unless you handle them care- fully you will hurt them. Fattening Calves. A sensible practical farmer told us the other day that he had often noticed that calves would thrive better on milk that was not rich in butter, than on what was commonly called very rich milk. That is a fact in accordance with what we recently sta- ted, that the nutritive elements of milk reside chiefly in the cas- ine. If you have a cow that gives particularly rich milk and one that gives a quality poorer in butter, it is better in every way, to feed the calf on the milk of the latter. The calf will thrive better, and you'll get more hutter from the milk of the first cow. — Ploughman. Not long since I remarked in the hearing of a farm- er that I was writing a recipe book, and he handed me the above which he said was really good. Warts on Cattle. A subscriber says that his cow has warts upon her bag and teats " long and slender," and asks how he can cure them. The warts can be readily removed with caustic, lunar or potash. Five cents' worth of either lunar caustic or potash will suffice. Keep the caustic in a vial, take a stick of it, wet the end with water or spittle and rub it on the warts. Two or three applications will 186 Care of Sheep, suffice. Be very careful with the caustic of potash or it will eat too deep and make a sore. We took a large wart from the leg of a valuable horse by two applications of potash, and it has not re- turned. — iV. H. Farmer. The same farmer who gave me the previous recipe also gave me this, saying he doubted not some one would thank me for publishing it. A few years ago I met a man selling recipes to remove warts from cat- tle. As he charged five dollars for the recipe I did not buy it. He kept a sample in a small vial, an4 a farmer who bought the recipe told me if I knew where to buy some potash there would be no need of my buying the recipe. This leads me to think that this is the same thing that the traveling agent charged five dollars for. Cautions for those Having Sheep. We copy the following excellent suggestions about sheep, from a circular issued py E. C. D. Mc- Kay, Esq., the general agent of the American Emi- grant Company. The company have already over 10,000 sheep scattered among the farmers who hav$ purchased land of them, in flocks ranging from fifty to two hundred head : 1. Keep sheep dry under foot with litter. This is even more necessry than roofing them. Never let them stand or lie in mud or snow. 2. Take up lamb bucks early in Summer, and keep them up till December first following, when they may be turned out. 3. Drop or take out the lowest bars as the sheep enter or leave a yard, thus saving broken limbs. 4. Count everyday. 5. Begin graining with the greatest care, and use the smallest quantity at first. 6. If a ewe loses her lamb, milk daily for a few days, and mix a little alum with her salt. Blanketing Horses in Winter. 1 87 7. Let no hogs eat with 6heep — by no means in the Spring. 8. Give the lambs a little mill-feed in time of weaning. 9. Never frighten sheep if possible to avoid it. 10. Sow rye for weak ones in cold weather, if you can. 11. Separate all weak, or thin, or sick, from those strong, in the Fall, and give them special care. 12. If any sheep is hurt, catch it at once, and wash the wound, and if it is fly-time apply turpentine daily, and always wash with something healing. If a limb is broken, bind it with splinters, tightlv, loosening as the limb swells. 13. fceep a number of good bells on the sheep. 14. Don't let the sheep spoil wool with chaff or burrs. 15. Cut tag-locks in the spring. 16. For scours, give pulverized alum in wheat bran — prevent by taking great care in changing dry for green feed. 17. If one is lame, examine the foot, examine between the hoof, pare the hoof if unsound, and apply tobacco, with blue vit- riol boiled in a little water. 18. Shear at once any sheep commencing to shed its wool, un- less the weather is too severe, and save carefully the pelt of any sheep that dies. I insert the above here because I doubt not the hints will be of service to some one who would neg- lect what he already knows, were it not for being put in mind of it in some such way as this. Blanketing Horses in Winter. This is often wrongly done. When the horse be- comes heated by hard labor or long traveling, the blanket thrown on his back at once — the vapor steams up from his hot sides, becomes condensed and wets the blanket, and as the horse continues to cool, the cold and wet covering is of little use. A better way is to let the animal stand uncovered for a few minutes, a longer or shorter period, according to the circumstances, until cooled down to about the ordi- nary temperature, but not to any degree toward chil- linesss, then throw on a dry blanket. Farmers sho'd remember this fact 186 To Make the Best Sausage. I have not much advice to offer about horses, but a u ,, .,* rds mali not be entirely out of place. Prob- ably every one knows that it is difficult to get horses out of a barn that is on fire. In such a case throw a blanket over their eyes, or throw the harness on and lead them out. Only a few days since I saw a man trying to make a balky horse pull, but without success. Another man came along and said " If you want that horse to pull, put some dirt in his mouth !" The owner then dug up a little of the fresh earth, and put into the horse's mouth. The result was that the horse started along and pulled well. While I am speaking of horses, I may as well add the following from a paper that contains many good things : Bed Your Stables. A horse will get tired standing and treading on a hard floor ;— so will a cow, a sheep, a man. A soft bed feels easy, and gives rest. And yet we neglect the bedding of our stables to a great extent. Injured limbs and other ailments, especially of the hoof, are the result often of a neglect here, as has been clearly enough shown, and as any man can clearly enough see, if he gives the subject a moment's thought. Bed with straw, which is plenty, or sawdust, or tan bark, or shavings. The drier these materials are the better. Every day remove the moistened bedding and re- place it with new. Such a floor, well bedded, adds greatly to the warmth of a stable, and thus becomes a fodder saver. The small holes and crevices in a floor with a good bedding upon them, will let little or no cold through, and will drain the stable. Rather have a ground floor than hard, naked plank.— Mural World. To make the best Sausage. Thirty pounds of chopped meat, eight oz. salt, two and one-half ounces pepper, two teacups of sage, and one and a half do. of sweet marjoram. Pass the two last through a fine seive. If you prefer it, thyme and summer savory may be substituted for the latter. Dye Stains. 189 One kind of Bologna sausages are made of equal parts of bacon beef, veal, pork and beef suet, seasoned to suit. You can have the beef, veal, and pork as fat or as lean as you please. Sausages may be smoked the same as hams. Let me advise you never to use any sausages un- less you know who made them, for of all things that are adulterated, the most offensive is the adulterated sausage. It is a fact that cannot be reasonably doubt- ed that many sausages are composed in part of horse, hog and dog, together with diseased animals and many odds and ends by no means pleasant to think of, especially when we think we have been hiding them in our stomachs. If you are fond of sausages, and determined to have them any way, I advise you to get a meat-cutting machine and make your own. Then you will know whether you are eating dog, horse or hog. If you don't care what you eat, your machine will save you some expense, for you can cut up the old dogs and make them into sausages for your own use. But I presume if you conclude to have a meat cutting ma- chine, it will be for a more pleasant use, that is, you can be sure of having sausage not made of dead dog. To Place Fence Posts. If the small end of posts are placed in the ground, they -will last much much longer than if placed with the butt ends downward. To Cleanse the Hands from Dye Stains. Pour a thimble-full of the oil of vitriol into a basin of water, and wash without soap, When the stains are entirely removed, and not before, wash completely in clean water, (if warm so much the better,) using no soap until the acid is entirely off. To whiten the hands, wash them clean, and just before going to bod, wet them a little with soft water ; then take some c*§tjl9 190 Boiled Potatoes for Milch Oows. soap, and passing it through the hands and thus getting consider- able soap on the hands, let it dry on and stay there till morning. This way is cheap, simple, easy, harmless, and sure. Boiled Potatoes for Milch Cows. A successful farmer informs us that he has practiced the last summer, giving to each of his milch cows five quarts of boiled po- tatoes a day, and they were worth for that purpose half a dollar a bushel. His old potatoes were worth nothing in the market, and so he boiled up some twenty-five or thirty gallons at a time. He says that he could see no benefit whatever from giving them old potatoes in a raw state. There is a period from the first of July to the first of August when cows need some additional food, aud if boiled potatoes will help them bold out their milk till it is time to feed out the Southern corn, we may hope to carry cows through the whole summer season in a condition to yield a good profit, especially on farms remote from the market.— Maine Far- mer. Dont forget that frequent change of food is impor- tant for cows that give milk, in any season of the year. Cows tire of one kind of food and will always do better if frequent changes are made. I think that if more cabbages were raised and fed to milch cows, it would be an advantage. Sunshine in Parlors. The horror of sunshine, by no means too abundant in this re- gion, has more to do with the fear of discoloring curtains and car- pets than it ought to have, especially among the rich. What sig- nifies the fading of a few colors, easily replaced, compared with giving a proper welcome to the great colorer himself — the sun, that makes all things beautiful ? There are few sights in your town houses more cheerful than a sudden burst of sun into the room, smiting the floor into so many windows, and making the f oses on every carpet look as if they felt it. Let them fade in good season as the others do ; and make up for the expense, dear fash- ionable people, by staying a little more at home, keeping better jtiours, and saving the roses on your cheeks. In another place I have spoken of the importance ats early in the winter, but along at first give only 192 Points of an Excellent Milch tiow. a very small allowance of oats, and increase it grad- ually, as lambing time approaches. Points of an Excellent Milch Cow. A cow of beautiful symmetry is eminently desirable, as the ?hysical beauty of any animals always enhances their cash value, et, beauty and superior milking qualities are seldom found in one cow. There are certain signs which can usually be relied on as indicative of a superior animal for milk in large quantities, vet of an inferior quality, either for butter or cheese, providing the cow has been properly reared, and her milking qualities not impaired in any way by improper management, which often mis- leads, or deceives a purchaser, when he is confident he is selecting a good milker. The first and always infallible indication of a superior milker, is an udder and teats of medium size and of fair proportions. Let Let us see no part of a cow but these, and we will select the best milkers and reject the inferior ones with almost unerring cer- tainty. A poor milker may be detected at a glance, not by a homely form, but by a small udder, and teats too short and di- minutive to be grasped by a hand of ordinary size. If a cow be deficient in these points set it down against her, that she will nev- er be a superior animal either for butter or milk, except in a small quantity. A cow having a long disproportioned udder, with teats as large as a man's wrist, may possess the qualities of a medium milker, but will never be found to yield as much rich milk as a cow having a square udder, about as large as a ten quart pail, and four teats only, a good distance apart, and nearly as long as the width of a man's hand. In ££ a pound of bul ter, 3 -pooniuls of milk, a very little saleratus, but no spice. Use your own judgment as to the amount of flour. Delicate Cake. Take the whites of 8 eggs, 2 cups of sugar, 2 cups of flour, and 1 cup of butter Drop Cake. One pound of flour, 1 pound of sugar, the yolks of 10 eggs, the whites of 2 eggs, and rose water, nutmeg, etc., to suit the taste. Queen Cake. Take 1 pound of butter, 1 gill of rose water, 1 pound of flour, 1 pound of fine siurar, 2 eggs, % pound currants. These ingredi- ents properly combined and baked, are said tp make excellent 195 Composition cake. 1 pound of flour, 1 cup of sugar, % a pint of cream, 4 ounces of lard, and 6 eggs. Lemon Cake. Take 1 cup of butter, three cups of powdered sugar, rub to a cream. Then stir in 1 whole egg and the yolks of 5 more; which have been well beaten, also 1 teaspoonful of paleratus and a cup of milk. Add enough lemon juice to suit the taste, and four cups of flour. Bake half an hour or a little more. Gold Cake. Take the yolks of 3 large eggs, 2 cups of brown sugar, 1 cup of butter, 1 cup of milk, 1 teaspoonful of saleratus, and enough flour to form a batter of the usual thickness. The yolks should be well beaten, and I thinkfthat six instead of three should be used. Silver cake. Take the whites of 5 eggs, and beat them to a froth, 1 cup of milk, 1 teaspoonful of saleratus and as much flour as is needed. Flavor to suit the taste. Snow cake. Take 1 pound of flour, 1 pound of fine white sugar, >£ pound of butter, 1 gill of rose water, and the white of 16 eggs. Loaf cake. Two pounds of flour, >£ a pound of sugar, 4 ounces of lard, 3 egg6, 1 gill of milk, a few drops of rose water, and 3^ a teacupful of sweet yeast. For spice, use cloves or nutmeg or both. Coffee Cakes. Take some rice that has been boiled soft ; then take as much flour as rice, and half as much Indian meal as flour, and a little yeast. Mix with a sufficient quantity of water and let it rise over night. This can be made into biscuits for morning use. Dough Nuts. Take 1 cup of new milk, >£ a cup of sugar, 1 teaspoonful of sal- eratus, 1 teaspoonful of salt, and flour enough to make of the proper thickness. Good Dough Nuts.— Three cups of sugar, 2 eggs, 1 cup of but- ter, 1 pint of buttermilk, 2 cups of cream, 1 nutmeg, with salera- tus and flour. Common Dough Nuts.— One pound of flour, 4 ounces of but- ter, 4 ounces of sugar, 2 eggs and spice to suit. Cheap Dough Nuts. — One cup of sweet milk, 1 cup of sugar, 1 teaspoonful of saleratus, and a sufficient quantity of flour. Put in salt and spice to suit. 196 Pastry- Johnny Oake. Ginger Bread. One cup of molasses, 1 of water, a small piece of butter, 1 large spoonful of ginger, and a teaspoonful of saleratus. Baker's Ginger Bread. — One pound of flour, 1 quart of molas- ses, 6 ounces of butter, 1 ounce of saleratus, and 1 ounce of ginger. Family Ginger Bread.— Five cups of molasses, 2 cups of boil- ing water, 4 teaspoonfuls of saleratus, a small piece of melted butter, and enough flour to make it sufficiently stiff. Roll thin and bake in pans. Pastry. The following remarks on pastry will be useful : Heat is said to render pastry heavy, and it should, therefore be prepared in a cool place. For pastry you should get the very best quality of flour, and keep it in dry jars covered so closely as to exclude the air as much as possible. In this way you will be able to have lighter and better pastry. When butter is used in making pastry it should be well washed in pure cold water, to ex- tract most of the salt. About half a pound of shortening is usually used in making a common pie crust, but the proportion may be increased or dimin- ished to suit. If you care more for the looks than the taste of your pie crust, use only lard for shortening; but if you put in some butter, it will make it taste better. Bake in a quick oven if you want your pastry nice. If the weather is very cold the shortening should be warmed a little before using, but it should not be melted, for that will render the pie crust flaky. Pastry is considered unwholesome when eaten too freely. Chil- dren should not be allowed to eat too freely of it at any time. Johnny cake. Put 1 quart of sifted corn meal into a pan, and after making a hole in the middle pour in a pint of warm water. The meal and water should now be gradually mixed, and a teaspoonful of salt added. It should be beaten very fast and for some time. Unless it is well beaten till it becomes pretty light, it will not be good. After it has been thoroughly beaten, spread it out thick and even to bake. If a few teaspoonfuls of wheat flour are added it will be an improvement. Superior Johnny Cake.— Take 2 cups of Indian corn meal, 2 tablespoonfuls of molasses, 2 cups of sweet milk, 2 eggs, 1 cup of flour, and a little saleratus. Corn Cake. — Two cups of fine yellow corn meal, 1 cup of flour, 2 eggs, 2 spoonfuls of sugar. Then add enough buttermilk to make a thin batter, and pour into pans so it will not be more than an inch thick. Short cake. One pint of sour cream, % a cup of butter, 2 eggs, with a little saleratus, and flour enough to make the batter pretty stiff, Bisouit, Broad. 197 Tea Biscuit. Take 1 pint of sour milk, 1 teaspoouful of saleratus, and flour enough to knead; add a little butter and salt; then roll it out and cut iuto biscuits of the proper size. Sponge Biscuit. Beat the yolks of 12 eggs for % an hour. Then put in a pound and a half of fine sifted sugar, and whisk it till it rises in bubbles. Now beat the whites of 12 eggs to a froth and whisk them well with the sugar and yolks. Then grate the peels of 2 lemons, and work them in together with 1 pound of flour. Bake in tin moulds buttered, in a quick oven for an hour. Before you put them in the oven to bake, sift a little fine sugar over them. The above pro- portions can be varied a little without material injury, but do'nt vary the proportions much or you may spoil the whole thing. Bread. .The dough should be well and thoroughly kneaded. It is not good economy to purchase poor flour. Flour which has been re- cently ground and never packed in barrels is considered much better than old or barrelled flour. When you take the bread out of the oven, if you set it flat on the table it will sweat and thus cause a bad taste. For this rea- son it is best to set it up endwise, and let it lean over a little against something. A cloth wrung out of cold water should be wrapped around the loaf, to prevent the crust from being thick and hard. Many have an idea that warm bread should not be eaten. I shall find no fault with those who hold that idea, but if we should not eat warm bread any faster than we do cold, it would not be likely to do us any great amount of injury. The principal reason why warm bread is injurious, is because those who eat it, fall into the fault of eating too fast and too much, and at the same time, of using too much butter. The next time you eat warm bread, do not eat any more of it than you would if it was cold, do not eat it any faster, nor use any more butter than you would on cold bread. Pumpkin Bread. There is no secret in making this bread ; all you have to do is to add a sufficient quantity of well boiled pumpkin to the ingre- dients for making brown Dread. Rice Bread. Boil one pint of rice soft, and add a pint of yeast. Use three quarts of flour and a little cinnamon ; also one cup of sugar. — Bake the same as other bread. Cream of Tartar Bread. 1 quart of flour, 2 teaspoonfuls of cream of tartar, 1 teaspoonful of saleratus, 2>£ cups of milk, and as much sugar as you please. Bake twenty minutes. 198 PudaiBg* Sour Milk Bread. In making this bread have your flour all ready, and aftef sweet- ening the milk with a sufficient quantity of saleratus, put in a lit- tle salt. Make it rather soft, and pour it into the pan to bake. Graham Bread. Take 3 pints of warm water, 1 teacupful of corn meal, 1 teacup- ful of wheat flour, a small amount of yaast, two spoonfuls of mo- lasses, the proper quantity of salt and saleratus. Stir together, and then add as much Graham flour as can be easily stirred in. There are more than a dozen ways of making Gra- ham bread, but I think there is no need of giving them here. Some like the bread best when sweetened with sugar instead of molassess. Any one who un- derstands cooking can vary the proportions to suit different tastes. Potato Bread. It seems to be a little more troublesome to make bread after the following recipe, than some other modes, but the quality of the bread over-balances all extra work. If your flour and yeast are good, it will insure you the very best of bread, less liable to sour than when made in any other way : For 4 loaves, take a half dozen good sized potatoes, or small ones in the same proportion ; wash clean, and boil until done, then mash fine and add % quarts of water, and run through a col- lander or seive to take out the peelings ; then take 3 or 4 table- spoonfuls of flour, and mix with water till about as thick as for starch, and add to the potato water. Then put in a half pint of good hop yeast, made as above, and set it in a warm place over night. In the morning stir in flour till thick as common rising, set in a pan of warm water, and if managed properly, you will have a light sponge in less than an hour ; then knead in flour in the usual manner, adding a little salt and a small piece of short- ening ; let it rise, then mould into loaves, and when just light enough, put it in the oven and bake one hour. Pudding. Pudding bags should be made of sheeting sufficiently thick and close to exclude as much of the water as possible. Do not forget Puddings, 19$ to wring the bag out in water before filling it, and put some flour in the bag and rnb it all over the inside surface. To prevent the pudding being heavy, do not till the bag quite full, but leave room enough for the flour to swell. If you fill the bag too full vou will have a hard and heavy pudding. Place the bag on an oid plate in the pot. Do not let the water stop boiling after the pudding is put in. Keep the pudding completely covered with water. If the water boila down so low as to require more water, pour in boiling water, because cold water would injure if not entirely spoil the pudding. Just before taking the pudding out, it will be well to dip the bag in cold water. Rice pudding, with Fruit. Put 2 large spoonfuls of well washed rice in a pint of new milk. Then pare and quarter one common sized apple, and add it to the above with 1 ounce of dried currants, and two ounces of raisins. Simmer very slowly till the rice is sufficiently soft. Then add 1 egg that has been well beaten. This may be served with cream and sugar to suit the taste. Pudding Sauce. Take a pound of sugar, and 4 ounces of butter. Boil 15 minutes. Then add one tablespoonful of rose water, and a little nutmeg. Put all the above together with a large tablespoonful of flour, in a pint of water and boil a few minutes. Mother Eve's Pudding. Pare 6 common sized apples and cut them up into very small pieces after the cores have been taken out. Then take some bread and cut off" the crust, and throw it away ; crumble the rest up very small. Take also 6 ounces of dried currants, 6 ounces of su- gar, 3 eggs which have been well beaten, and add to all of the above, salt enough to suit the taste, and flavor with nutmeg. Stir all of the above ingredients together and boil it gently for 3 hours. It should not be boiled fast, but when it commences boiling, it must not be allowed to stop for at least 3 hours. It may be served with or without sugar and butter. Most of those who have eaten it, pronounce it good enough with sugar and butter on it. Bread Pudding. Take 1 quart of milk and soak crumbs of dry bread in it till it is soft and as thick as butter. Then add 3 egs:s, a little salera- tus and sugar enousrh to sweeten it. Flavor with nutmeg, cinna- mon, or anything that suits your taste. Then boil it three-fourths of an hour. Boiled Bread Pudding. Crumble up as much bread as you need for thepudding. Then pour on boiling milk and cover it up close. Let it soak 2 hours. Then beat it up, and add 4 well beaten eggs and a little cinna- mon. Put this all into a basin just the right size to hold it, and ioo Puddings, give it a little room lo "swell, but it will not swell much. The c!o*h tied over the basin should be floured on the side next to the ouOding. Tie it ou tight, and put it into boiling water. Flum Pudding. Break half a pound of crackers into small pieces and then put them into 1)4 quarts of milk. Let them alone till-they are soaked soft, alter which put in 4 ounces of melted butter, 4 ounces of fine sugar, X P int of wheat flour, a little grated nutmeg, and 1 d'-am (>f muriatic acid. Then beat 10 eggs to a froth and stir them in. Now add half a pound of raisins, and 4 ounces of dried eurrants, with 3 ounces of citron, which has been cut into very email pieces. This may be either baked or boiled. It should be baked or boiled at least two hours. Our Plum Pudding. The following is our favorite pudding, and can bardly fail of proving a valuable addition to the cui- sine of every housekeeper. It may be kept for a week, it it lasts that long, and be just as good as the first made : 1 cup euet chopped fine 1 cup molasses, 1 cup milk, 1 cup se ;ded iai alt. Steam thive hours, tauce. Custards. Preserves, 205 v. h( neve* yon nave occasion to make custard, be sure you have fresh eggs. Old eggs, even though sound are not as good as new ones. "When you prepare eggs for custard, you should beat the whites separately and put them in last. Eggs should not be put in very hot milk. Custard should be boiled by setting the vessel in boiling water. Rice Custard.— Take a pint of milk and mix in it half a pint of cream, and an ounce of ground rice sifted, also two tablespoon- fuls of rose water. Sweeten with loaf sugar and stir it well. — When it is nearly ready to boil, add the yolks ot 3 eggs which have been previously well beaten. Add also a little cinnamon. Stir it and let it simmer about one minute. Baked Custard. — Take 2 quarts of milk, 12 eggs, 12 ounces of sugar, 1 gill of rose water, 1 nutmeg and a little lemon peel. Boiled Custard.— Take 1 quart of milk, and boil in it % a lem- on peel and a little cinnamon ; sweeten it with tine white sugar. Then strain it and when a little cooled, but before it is cold mix in 8 well beaten eggs and a few drops of rose water. Place the whole over a slow tire and stir till it is thick enough. A few co- riander seeds may be put in before the milk is boiled. Golden Boiled Custard.— Take the yolks of 10 eggs and mix them with rose water and sugar. Then add a pint of new milk. Let it simmer 2 minutes and stir while it is simmering. Cream Custard.— Beat 10 eggs and put them into two quarts of M water ou the back of the neck. When about one pint has been poured on, let the pouring cease for a minute. Then turn your head « little to one side and let about a pint be poured on the side of *ha neck and face, but most of it should fall behind and just r -Vow the ear. Then stop a minute and pour the same on the otlv j|t flp Again stop a minute and then pour on the side you po .%a on nrst, and after waiting a minute pour on the other side VZZL SomucbbeJ"*"'— — - *•*« Hke a towel and v ,f *fu the 21S Wounds. Corns, water from the neck and face, and let some one rub the back < the neck and sides of the face with their warm dry hands. R< peat this every morning for a week or ten days. Then omit for few days and commence again. The amount of water poured o is not particular, but do not pour on very great deal nor pour very fast. About a pint each time pouring will be about righ — that is, about a pint on the back of the neck, then a pintontfc side of the neck, etc. You must use your own judgment, in pai at least, as to the quantity, perhaps you can bear a little mon The water may be best poured from a pitcher, and should fa' : from one to three feet in distance. Follow up this treatment 8 long as may be necessary, but do not fail to attend to the generr health. Acute Catarrh. The following treatment will remove this affectioi in nine cases out of ten. Bathe the head and face in water as hot as you can bear it f« quently during the day, and move the bowels by a brisk cathar tic. How to Treat a Wound. Sponge with cold water till the bleeding ceases, then wipe dr and draw the lips together with adhesive plaster, and if large put in two or three stitches as may be necessary to hold ther, firmly together, and leave the rest to nature. Never interpos 1 anything solid or fluid between the lips of a flesh wound. In cas of extensive wounds it may be necessary to apply a bandage t<, support the parts. Fainting from Loss of Blood. Place the patient in a horizontal position, with the head th< lowest. Wounds of Large Vessels. Take a pocket handkerchief and tie around the limb above tht 1 wound, put a stick underneath it and twist it until the bleeding is stopped, then send for a surgeon. If it be an artery, the blood will be bright scarlet in color; and if a vein it will be dark. If an artery the blood will come out in jets; and if a vein the streanr will be continuous. To remove Corns. Soak the feet in weak ley until the corn becomes soft. Then take a strong saddler's needle and commence raising the harden- ed skin at the outside, gradually approaching the center until the, whole hardened mass is removed. It causes no pain, and when skillfully done the troublesome customer is done for. Here is. another : Ehenmatism. Painkiller. 219 Take a lemon, cut a piece of it off, then nick it so as to let in he toe with the corn, the pulp next the corn, and tie it on at light so that it cannot move. The next morning the corn will :ome away to a great extent. Two or three applications will be ufflcient for the most inveterate customer. Still another cure for the corn pest : I Apply a piece of linen saturated with olive oil, to the corns light and morning, and let it remain on during the day, it will te found to prove a 6low but certain cure; they will wear out of he toe, and some of the corns may be picked out after the oil las been used for a- time, but care should be taken not to irritate he toe. If you are troubled with rheumatism and fail to ind relief, try the following : Liniment for Rheumatism. 1 pint alcohol, 2 ounces camphor gum, % ounce oil of amber, ounce castile 6oap, % ounce oil hemlock, % ounce oil worm- rood. Cork tight in a bottle and shake. Bathe the parts before , hot Are. Rheumatic Liquid. Alcohol 1 quart, oil of wormwood 1 ounce, pulverized capsicum i ounce, camphor gum 1 ounce, and 1 ounce of oil of origanum. ?ut all into a glass bottle. Keep it well corked, and shake it up )nce or twice a day for a week. Apply to the part affected, and •ub it in for at least fifteen minutes each time. The best way is ,o rub part of the time with the hand and part of the time with i piece of flannel. Hick's Ointment. The following when carefully and correctly pre- pared will be found to be a most excellent applica- tion for indolent and varicose ulcers, old sores, sore Lips, &c. **Take of golden litharge }£ of a pound, olive oil 1 pint, strong einegar 1 pint. Mix in an iron kettle, and put over a slow fire for 5 hours, constantly stirring it. Do not allow it to boil or when it is cold it will be too hard to use. A Simple Painkiller. Dr. Hall says neuralgia of the severest character is sometimes removed by painting the parts two or 220 Toothache Drops. Mustang Liniment. three times a day with a mixture composed of an ounce of the tincture of iodine and half an oun of the sulphate of morphine. If the above fails, as it may sometimes, try t: following, which long experience has proved to ' one of the most powerful liniments for the relief severe pain : Telegraph Painkiller. Take equal quantities of spirits of hartshorn, sweet oil a 1 chloroform; dip into this a piece of cotton cloth doubled, ab( the size of a silver dollar, lay it on the spot, hold a handkercb over the spot, so as to confine the fumes and the pain immedia ly disappears. Do not let it remain on over a minute. Shake well just before using, and keep the bottle very closely stopp< Magic Tooth- Ache Drops. Mix together equal parts of laudanum, tincture of myrrh, sp its of camphor, and oil of cloves. Apply to the affected tooth a little lint. These drops will always give relief, and in mo cases entirely cure. To Fasten Loose Teeth, The following will be found an excellent prepar tion to strengthen the gums and fasten loose teett Take 1 ounce of myrrh in fine powder, 2 spoonfuls of the bc| white honey, and a little green sage in fine powder; mix all w<, together, and rub the teeth and gums with it every night a: morning. Celebrated Mustang Liniment. Fortunes have been made out of the following re ipe, both by selling the formula and by the mam facture and sal© of the medicine. It is a really go( thing and worth all it ever cost. Veterinary su geons would hardly think of prosecuting their pr Burns. Diarrhoea. 22 1 ission without it. We are glad to give the patrons t this book so valuable a recipe. Camphor gum 1 ounce, alcohol 1 pint, oil spike 1 ounce, oil or- unum 1 ounce, olive oil 1 pint, spirits turpentine 1 ounce, spir- i hartshorn 1 pint, oil peppermint >£ ounce. Mix and shake ill betore using. 3or Burns. Ipply kerosene oil to a burn and it will take out the fire, and pent blistering if applied immediately. If the burn is bad, lap cotton wool saturated with the oil on it, until it is done Earting. ; The above is a remedy that is always at hand in eery family, rem Scalds obBubns.— Apply carded cotton and oil immedi- H:ly, exlcudmg the air as perfectly as possible. ^OB Deep Scalds ob Bubns.— Saturated lime water and olive C, equal parts. Apply with a feather. Here is another application for scalds or burns. -lix thoroughly together equal parts of the white of eggs and I seed pr sweet oil, apply to the affected parts linen cloths satu- red with this mixture, and change them as often as thev be- cne hot or uncomfortable. If linseed or sweet oil is not at hand ? ~i ; l T S mst ™ d > u^j 1 oil c an be obtained. This application umly to be used in scalds and burns where the skin is off In * cases where the skin is not removed, cloths wet everv five routes in a mixture of two parts cold water and one part com- SSiStS^ Si A PP K ed, - wm be , °- fmore service-continue these aplications till the burning and inflammation is removed, then PS ™Ti e t^? ade *i, 0f eq ^ Parts 0f beesw ax, ^sh butter, and ran melted together will soon heal the sores and remove the % ^rfWpTnm ?hl C r d ^ miU ? a - 1Way l 5? kept exc luded as much \ lp?,rpv^t J ♦? - the h $R an , d ***> as tMs ^creases the irritation po prevents their rapid healing. ELre Remedy for Diarrhoea. Among the many prescriptions for the cure of di- arhoea, bowel complaint, or any looseness of the twels, the following is the safest and surest, and ly everywhere be found : IS g, JB? 5 alf ^ a P i° Und 0f i he sma11 roots of the wild blackberry tin;r n i^t bark ^ ? y ^ thelar ^ erones ; ^ash clean; putini w or glazed ware dish, with a quart of water. Steep and boil 222 Diarrhoea and Cholera Syrup, until there is a pint of fluid left. Strain this off into a bottle an it is ready for use. It will keep any length of time by adding gill or so of alcohol, or of strong brandy or whiskey to prever fermentation. A tablespoonful three times a day is a dose for grown person. Even the army diarrhoea which is " chronic " fror its commencement yields to this remedy, with prop er precautions as to food. The root may be dug a any time during the season and peserved dry. An astringent medicine is not to be taken in al cases of looseness of the bowels. If the discharge are dark-colored, and of an offensive character, the show a bilious and morbid condition of the bowel and stomach, which require to be thoroughly cleans ed with some mild cathartic before any attempt i made to check them, when, as a general thing, th bowels will regulate themselves without any furthe treatment. If however, watery discharges continu 1 after the bilious matter has passed off then some at tringent is necessary. The following is a powerft astringent and tonic and the worst cases of diarrhoea summer complaint, and cholera morbus, or even cho /era itself will yield to its efficacy ; Diarrhoea and Cholera Syrup. Take 3 ounces blackberry root, 1 ounce golden seal, 1 ounce si mach (leaves and berries), 1 ounce valerian, 1 ounce capsicum, ounce allspice, 1 ounce ginger root. Put all (in a crude state) t gether, and steep in 6 quarts of water, till evaporated to two ;• then add 2 quarts of good brandy, 2 ounces extract dandelio enough red pepper to make it tolerably hot, and 6 to 8 ounces loaf sugar. Dose, for an adult, from 1 to 2 tablespoonfuls in a 1' tie warm water, as often as the severity of the case may make necessary. If all the above ingredients cannot be procured, Dysentery. 223 ill not destroy the property of the medicine if some £ them are left out. pbr Dysentery. i Dysentery is a disease of the lower bowel, caused y morbid irritation and inflammation, producing emorrhage and intense pain and bearing down ; in 'hich case astringents, especially those of a hot and mtating nature, are not to be taken, as they only erve to keep up the inflammation and enhance the liniculty, but soothing emollients in the form of clys- fprs must be given in their stead. For this purpose dissolve 1 teaspoonful of the pulverized leaves f lobelia in 1 pint of warm slippery elm water, and inject into ae bowels about 1 tumblerful at a time. If the bloody discharg- s and pain continue, apply warm fomentations to the bowels, ind give freely of warm ginger tea. Starch water with a little ludanum in it will be good, if the above ingredients cannot be sadily obtained. Another Diarrhoea Remedy. The following remedy for bowel complaints has >een in use in our family for several years, and al- ways with the happiest results : 1 Pulverized rhubarb 1 ounce, peppermint leaf 1 ounce, capsicum % ounce. Cover with boiling water and steep thoroughly, strain i.nd add essence of cinnamon and bi-chloride of potash, each % ttunce, and 4 onnces of loaf sugar. Add good brandy equal iri t.mount to the whole. Dose— 1 to 2 tablespoonfuls for an adult, to 2 teaspoonfuls for a child; 3 to 6 times a day according to the iolence of the attack, until relief is obtained. : Another remedy for diarrhoea or bloody flux : Diarrhoea Tincture. I Compound tincture of myrrh 4 ounces, tincture of rhubarb and Spirits of lavender each 5 ounces, tincture of opium 3 ounces, oils ,»f anise and cinnamon with gum camphor and tartaric acid each % of an ounce. Mix thoroughly. Dose — 1 teaspoonful in 3^ a ;up of warm water sweetened with loaf sugar. Repeat the dose *fter each passage. 224 (hire for Diptheria. We do not propose to furnish a work that shall take the place of a physician, or one that shall pre- clude the necessity or duty of sending for one as soon as the necessity occurs, but these remedies which will he found in almost every household will some- times save life, by being administered at once in the absence of the doctor. The following recipe for the cure of diptheria, one of the worst forms of disease with which people are afflicted, was prepared and furnished by a prominent New York physician, who says oi' 1000 patients treated with it not one was lost. Care fos- Diptlieria. Take table salt 2 drachms, black pepper, golden seal, nitrate of potash and alum 1 drachm each. Mix and pulverize, put into a teacup, which half fill with boiling water, stir well arid fill up the cup with vinegar. With this wash swab the back of the mouth and throat thoroughly, every half hour, one two and four hours iu recovery progresses. Let the patient swallow a little each time. Apply 1 ounce each of spirits of turpentine, sweet oil and aqua ammonia, mixed, to the whole throat and to the breast bone, every 4 hours. Keep flannel on the parts. Another Cure for Hydrophobia. A celebrated Syrian Missionary, Rev. R. P. Le- grand, has given the following as a certain cure for this most terrible disease. He says that in Syria, where hydrophobia is quite common, he has used it in 60 cases and performed 60 cures. Take 3 handfuls of the leaves of datura stramonium, boil them in a quart of water till it is reduced to a pint, and make the pa- tient drink the whole as soon as possible after the bite. A violent madness will ensue, but this will be of short duration. A profuse perspiration follows and ,'& in 24 hours the patient is cured. Cauterization Fellons. Bilious Oholic. 225 should also be resorted to as soon as possible, though many cures have been effected where this has not been done. To Cure a Fellon. A sure cure for this most painful and troublesome affliction would be worth its weight in gold. The following has been handed us by an old physician who says he has known it to cure in a score of cases, and he thinks it will not fail if applied in season : As soon as the parts begin to swell, get the tincture of lobelia, and wrap the part affected with a cloth saturated with the tinc- ture, and the fellon will soon be dead. The pain and suffering caused by these torment- ors will be an excuse for giving several cures. Another Cure. — Apply a salve of marrow taken from the back bone of a bullock, so that the part affected shall be completely covered. Repeat if necessary, but usually the effect is so speedy as to remove the pain and restore the parts to a healthy condi- tion in less than an hour. Bilious Cholic. This is a dangerous and most painful disease and requires prompt treatment. The following is given as a sure cure : Place the patient's feet in warm water as soon as possible after being taken. Apply stimulating liniment to the surface. If no liniment is at hand, in its stead apply flannel cloths wrung out of hot water, or where some sweating herb has been boiled, and give the patient one tablospoonful of sweet oil once in ten minutes un- til relief is found. It seldom requires more than the third dose. To Stop the Flow of Blood. Housekeepers, mechanics, or others in handling tools, knives and other sharp implements, very fre- quently receive severe cuts, from which blood flows J3 226 Hive Syrup. Earache. profusely, and oftentimes endangers life itself. Blood may be made to cease flowing as follows : Take the fine dust of tea and bind it close to the wound— at all times accessible and easily obtained. After the blood has ceased to flow, laudanum may be advantageously applied to the wound. Due regard to these instructions would save agitation of mind, and running for the surgeon, who would probably make no bet- ter prescription if he were present. Hive Syrup. The following is the formula for the celebrated Hive Syrup, that has been so long sold as a remedy for croup in children, and coughs and colds in older persons. Seneca snake root X pound, Virginia snake root X pound, squills 3 ounces, water 3 pints. Mix and simmer to 2 pints; — ■train and add sugar (white or loaf ) 2 pounds. Dose — for an adult a teaspoonful; for children 15 to 30 drops according to age. For spasmodic croup in children it has no equal. Given in teaspoonful doses, it acts promptly as an emetic, thus relieving it immediately. Earache. Many children are frequently troubled with ear- ache, and a sure remedy would be a great relief to children and parents too. Hot tobacco smoke used to be considered as good a remedy as could be got, but the application is inconvenient. The following will be found a much more convenient remedy, and is said to be reliable. Take 1 teaspoonful each of the juice of grated onion and blood beet; mix and drop several drops in the ear warm, and use it oft- en. If the pain is very great, moisten wool or cotton with the same, and put it in the ear every ten minutes. Seldom fails to give instant relief. Horse Medicines. 227 Green Salve. The following will be found an excellent salve for old sores, inflammation, etc. Take 1 pound of rosin, 3 ounces of beeswax, 3 ounces of mutton tallow, and % of an ounce of verdigris. Melt the rosin, wax and tallow together, and when cool add the verdigris finely pulver- ized. Sticking Salve. 3 pounds rosin, half a pound mutton tallow, half a pound bees- wax, and a tablespoonful of sulphur, melted, poured into cold water, and worked and pulled an hour. The following recipes will frequently come in play on the farm or in the stock-yard : Mash For Horses. This was furnished by a celebrated steeple chaser. Take a feed of oats, a double handful of linseed for each horse, and boil for three hours ; then turn into a large tub or earthen- ware pan and add as much bran, with just enough warm water to moisten the whole thoroughly, put a cloth over it and let it stand an hour ; then mix it well, and feed as soon as it is cool enough. This mash is very useful when horses in hard con- dition "dry up " and grow thin in spite of continu- al feeds of corn. Some give it once a week all the year round, but oftener, if required by any particu- lar horse. A few beans may be boiled with the corn, if the horse is in a very low condition. Cure for Scratches. Apply kerosene oil once a day for a few times. The remedy is said to be a good one and will effect a cure in most cases. It is easily tried. Here is another Cure for Scratches. Mix white lead and linseed oil in such proportions as will ren- der the application convenient. Two or three applications will generally effect a permanent cure. 228 Horse Medicines. Cholic'in Horses. A correspondent oi the New York. Farmer^' Ciub prescribes the following for cholic in horses : Put the patient where he can lie down and keep as easy as pos- sible. Saturate a blanket in boiling hot water and throw over the horse along the back and sides. Sprinkle salt on the back forward of the hips. When the blanket cools renew the applica- tion till relieved. The horse will stand 140 degrees of heat. For;Baulky Horses. Take the following mixture and rub the nose of your horse to make him draw, and act obedient to your eomm'uid : Oilof annig, oil of cummin and oil of rhodium, equal parts and mix wilh alcohol to cut it. Horse Stables. In this connection we cannot do better than quote the following remarks in reference to two evils in the construction cf stables : The first is in having the doors and upper floor so low as they generally are. On account of these low doors horses instinctively learn to fear them, They are also among the most frequent en us- es of poll-evil. The horse, when passing through them, is either surprised by something it beholds outside the building, or checked by the voice or gesture of the person leading him, when up goes the head, and crash comes the poll against the beam of the door- way. A violent bruise often results therefrom, and a deep-seated abscess follows. Low hay floors also produce the same trouble. The sudden elevation of the head is, in the horse, expressive of every unexpected emotion. The effect is always noticed whenev- er you enter the stable rapidly, or at an unusual hour. A sud- den noise will also cause the same upward motion of the head. — With low stables an injury to the horse is almost inevitably sure to follow. Again, the easiest position in which the horse can stand, is when the hind feet are a very little the highest portion of the body, or when the flooring of the stall slants in exactly the opposite di- rection to what it does in most stables. This is the other error in constructing stables to which we alluded. Horses at liberty in a pasture, invariably stand when at ease, with their hind feet elevated somewhat, and it is almost a wonder that builders of stable;- have not improved upon this fact before, and adapted floors to the wants of the horse. The moisture from the horse, if the floor slanted toward the forward feel . would help to keep the Horse M edioinee. 229 forward feet moist, cool and healthy, whereas they are now gen- Brail, - id ., i b COO] oi/;i}> c-Utio at least once a day, in order to be kept in a healthy condition. — This is not all. Where the floor slants back, the horse not unfre- quently attempts to ease the heavy strain upon the flexor ten- dons of the hind legs by hanging back upon the halter. The pres- sure upon the seat of the poll stops natural circulation, and in time it develops itself into a deep-seated abscess. We should like to see the stable in which the two errors in building we have just pointed out did not occur. To Prevent Flies from Teasing Horses. Take 2 or 3 small handfuls of walnut leaves, on which pour 2 or 3 quarts of cold water. Let it infuse one night, and pour the whole next morning in a kettle and boil for }£ 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 irrita- ble and exposed, 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. Ring Bone and Spavin. The following has been a secret with veterinari- ans, but we are not aware that we are infringing on any one's possessory right by giving it place in this book. It has cured some pretty hard cases to the personal knowledge of the writer : Venice turpentine and Spanish flies each 2 ounces, aqua am- monia and euphorbia each 1 ounce, red precipitate % ounce, cor- rosive sublimate % ounce, lard IX ounces. Pulverize all and put into the lard; simmer slowly over coals, and pour off without sed- iment. For ringbone cut off the hair and rub the ointment well into the lumps once in 48 hours. For spavins once in 24 hours. Three to four applications will frequently effect a cure. Wash well after each application with soap suds rubbing over the place with a smooth stick to squeeze out a thick yellow matter. Bone Spavin. Take the following recipe and form a paste with which thor- oughly rub the affected part after having cut the hair off close.— Before the application grease around the spot that the medicine may not act where it is not wanted. Take corrosive sublimate, quicksilver and iodine, of each one ounce; rub the iodine and quicksilver together, then add the sub- limate. Then add sufficient lard to make a paste. 280 Horse Medicines. Norwegian Cure for Bone Spavin. Dog's grease, % pint, best oil oirganum, % ounce. Mix thor- oughly and it is ready for use. Apply each morning for three mornings, heating it in with a hot iron each time ; then skip three mornings and apply again as before, until you have made nine applications, after which wait ten days and if a care is not then effected, go over again the same way. Here is another spavin cure : Take oil of spike, oil origanum, oil of cedar, british oil, and spirits of turpentine, each! ounce ; Spanish flies pulverized, 1 oz. Apply once' in six to nine days. It will also scat- ter poll evil if applied before breaking out Poll E vil Remedy. Cover the head and head neck with two or three blankets ; have a pan or kettle of the best cider vin- egar, holding it under the blankets : then steam the parts by putting hot stones in the vinegar,' until the horse sweats freely. Repeat three mornings, then skip three mornings until a cure is effected. Another Remedy*, The following is said to be a certain remedy : Potash % ounce, ext. belladonna, % dram, gum arabic % ounce. Dissolve the gum in as little water as possible, then having pul- verized the potash, mix the gum water with it and it will soon dissolve ; then mix in the extract and it is ready for use. Take a small syringe and inject into the pipes, af- ter thoroughly cleansing the sore with soap suds, made of castile soap. Repeat once in two days, un- til a cure is effected, Horse MedickeB. 231 Still Another. Poll evil may be scattered if taken before breaking out with the following preparation : Take mandrake root, mash and boil it ; strain and boil down until rather thick, then form a salve by simmering with enough lard for that purpose. ' Anoint the s welling once a day until it disappears. For Bots. The following is said to be a sure cure for the bots in horses. It is the old cure that has long been used by farriers and horse doctors : Take new milk 2 quarts, molasses 1 quart, and give the whole amount. 15 minutes after, give 2 quarts of warm sage tea. Half an hour after the last, give 3 pints of tanners oil, or lard. If that does not physic, give another dose. Some of the most reliable symptoms of the pres- ence of bots are the frequent nipping of the horse at his own sides, and by red pimples or projections on the inner surface of the upper lip, which may be plainly seen by raising the lip up. Sloan's Horse Ointment. The following is the formula for the popular and excellent remedy known as Sloan's Horse Ointment, for flesh bruises, broken knees, galled backs, crack- ed heels, &c. It is also effectual for burns or scalds in human flesh : Take 4 ounces rosin, 4 ounces beeswax, 8 ounces lard, and 2 ounces honey. Melt these together slowly, gradually bringing to a boil. As it begins to boil remove from the fire and slowly stir in about a pint of spirits of turpentine— then stir until cold. Condition Powders. The following is an efficient medicine in all cases of coughs, colds, distemper, hide bound, and other 282 Horse Medicines. diseases where condition powders are generally given. Take fenugreek, cream of tartar, gentian, sulphur, saltpetre, rosin, black antimony and ginger, 1 ounce each, cayenne % ounce. Pulverize all finely and mix thoroughly. Dose— In ordinary cases give 2 teaspoonfuls once a day In feed. You may give it twice a day in extreme cases. If you have a worn down and apparently broken down horse, that you are disposed to turn out on the common as a "goner," try the following: Condition Powder No. 2.— Take gamboge, alum, saltpetre, rosin, copperas, ginger, aloes, gum myrrh, salts and salt, 1 ounce each. Dose — 1 tablespoonful in bran only, twice a day for a few days, then once a day with oats and richer food. The effect will be magical. Heaves in Horses. We have frequently heard old farmers say that there was no permanent cure for the heaves. They are greatly relieved by stinting the horse of his sup- ply of water and letting him go thirsty for some time, only wetting his food. A ball made after the fol- lowing formula will relieve if not entirely cure the worst case of heaves : Take 4 ounces each of balsam of copaiba and balsam of fir, add calcined magnesia sufficiently thick to make into balls. Give a middling sized ball night and morning for a week. Here is another remedy highly recommended : Take equal parts of lobelia, wild turnip, elecampane and skunk cabbage. Put 4 ounces of the mixture into 2 quarts of al- cohol, and make a tincture. Let stand a week, then put 2 table- spoonfuls into their feed once a day for a month. Founder in Horses. The following remedy has been applied success- fully in several cases of founder : After drawing 1 gallon of blood from the neck, drench the horse with 1 quart of linseed oil ; then rub the fore legs thoroughly with water as hot as you can bear your hand in. Oattle Medicines. 235 The following will be found an effectual Physic for Horses. Take 5 drams Barbadoes aloes, 1 dram tartrate of potassium, 2 drams each of ginger and castile soap, 20 drops oil of anise. — Mix and make into a ball with gum solution. Feed the horse a day or two on scalded bran instead of oats, and then give the ball, giving warm drink during the operation. If it does not operate m a couple of days, give another ball half the size. To Relieve Cattle When Choked. Take half a pint of soft soap, 1 quart of sweet milk, mix them together, and then let the strongest man who is at hand, place his hip firmly against the creature's shoulder; then put both hands over the head, between the horns. Now take hold of both sides of the upper lip, with a good grip, and raise to any desired point; then with a bottle or horn pour half the mixture down the ani- mal's throat, a little at a time, then drive- the animal around, and if not relieved in a few minutes, give the remainder. The above remedy has never been known to fail, and it is excellent for the bloat. It is certainly m ach easier, and more humane than to run a stick down the animal's throat with chances about even, to kill or cure. Hollow Horn. im old dairyman who has used the following rem- edy for the cure of the hollow horn or horn ail in cattle for many years, says there are few cases that it will nor reach and cure. Dissolve a tablespoonful of copperas in warm water, and mix it with the creature's mess, if it is not past eating ; if it should be, pour it down. This dose will seldom need.to be given more than once. Scours in Calves. A safe, sure and convenient remedy for scours in calves is a fresh raw egg. Take the calf, hold up its head, and hold down its tongue and break the egg in its mouth. Repeat the dose twice or three times a day until a cure is effected. 23 4 Oattle Medicines. It is equally good for cattle and man in case of diarrhoea, chronic or otherwise. But some caution is necessary with human beings in haste to be well. Two eggs in twenty-four hours is quite as much as a sick man ought to take. More may induce fever or even insanity. I knew of one case when the pa- tient, in haste for strength, took from four to six a day, and the result was temporary insanity. To make them palatable, beat with sugar, and add nutmeg or any other spice and milk. Among the diseases that cattle are subject to, none are more fatal than bloody murrain. The fol- lowing is given as a certain Cure for Bloody Murrain. Take 1 tablespoonful of saltpetre, dissolved in )£ pint of water, (for one dose.) Give three doses the first day, two the next, one the next, and so on. I have seen cattle cured with this when they were given up to die. The above recipe may save some farmer enough to pay for this book a good many times over. Texas, or Spanish Fever. This is a disease that attacks cattle, more espec- ially in Missouri, Kansas and the Southwest. The following is said to be a sure cure for it : Take about a pint of soft soap, and about half a pint of salt ; mix them well, and put of this mixture as much as you can around the horns of the diseased animal, close to the head, and bind it on with a cloth tied around the horns. This will warm the head and horns. Next cut a slit in the fleshy part of the tail, about three inches long, into which put as much soot and ground black pepper as will lie on, and if the wound bleeds much, tie something around the tail to prevent it bleeding too much, but some bleeding will be a benefit to the animal. I have never known this remedy to fail. Trichinae Preventive. %S5 Loss of Cud. If an animal has lost its cud, the following plan may be adopted with a certainty that it will have the desired effect : Take a dish rag and twist it like a rope, then tie a cord or strap on each end of it, and put the twisted rag into the animal's mouth ; then tie the cords, or straps, behind the horns, a little tighter than a bridle is secured to a horse's head, and it will be a certain remedy for lost cud. Rinderpest. It is not probable that at the present time there has been a case in this country of the disease known in Europe as the rinderpest. There have been cases among our cattle closely allied to it, and it is hardly possible that we should escape its visitation entirely. Here is a recipe for the only remedy that has ever been discovered of any appreciable efficacy : Take equal portions of onion, shalot and garlic, peel them and pound them together to reduce them to a fine pulp ; add to this one-third of their weight of ground ginger. Take as6afoetida about two-thirds of the weight of the ginger ; boil the whole in water. Boil some rice in water till thoroughly soft, and add the rice water to the mixture, so that the former may be one and a half times in excess of the latter. Dose for a full grown animal, a good pint. Trichinae Preventive - While it is undoubtedly true that there are well es- tablished cases of trichinae in this country, it is yet probably very limited in its range of operations. An ounce of prevention is said to be better than a pound of cure, and we therefore give the following recipe for a preventive, that has been used with marked success in Germany and other localities where the trichinae has prevailed : 236 Imitation (framings. Take three parts of salt, two of pulverized sulphur, and One of copperas — give to the swine twice a week in their slops. To Cure Hog Cholera. By some, the hog cholera has been pronounced nothing more nor less than the active developement of the trichinae, but that is probably a mistake. The following is an almost certain remedy for the hog cholera: 10 grains of calomel, 10 grains of copperas, and 10 drops of.spir- its of turpentine ; to be given with slops if the diseased hog is able to eat ; if otherwise, drench him. Sore Throat in Swine. Take ley, the same as is used for making soap, put it into an iron kettle, which place over the fire, and heat it the same as you do to make soap, then stir into it wheat bran, till it is as thick as mush, and when cool give it to the hogs in their trough, and they will eat it greedily, and it will effect a sure cure. Sometimes a second dose will be necessary, on the third day after taking the first. Oak Graining. The following formula for oak graining may be of service to somebody : Take equal parts of raw and burned terra and senna, also about as much whiting finely ground in oil ; then tone to a nice shade with raw and burnt umber. This must depend upon the tint de- sired and the color of the ground work. Also, break up finely a small piece of soap or beeswax, and mix thin for use, with equal parts of boiled and raw oil and turpentine. Imitation Mahogany - Black walnut furniture may be stained to imitate mahogany in the following way : With a rag tacked to a stick, apply aquafortis and heat it in by the stove or in the hot sun. A brush would soon be destroyed by the aquafortis. Fancy tables, stands, lounges, etc., may in this way be gi\en every appearan ce of solid mahogany. Oil-Pinished Puniiture. 237 Rosewood Imitation. A beautiful imitation of rosewood may be obtained hy the application of the following preparation : Take alcohol 1 gallon, camwood 2 pounds ; let them stand in a warm place 24 hours, then add 3 ounces extract of logwood, 1 ounce aqua fortis. When dissolved it is ready for use. Put on one or more coats according to taste. For the dark streaks or grains apply in waves the following : Put vinegar upon iron turnings or chippings and let it stand a few hours, when it is ready for use. Apply with a comb made of thinnish India rubber, with teeth about >£ an inch long, and cut close together or further apart as desired. A little practice will make an excellent imitation. To Remove Stains or Mildew from Furniture T{ie following will be found an excellent prepara- tion for renovating old furniture or for refurbishing new furniture that has become dusty and a little faded. Take best alcohol % pint, gum shellac and rosin each }{ oui?ce, pulverized. After these are cut in the alcohol, add ^ pint lin- seed oil. Shake well and apply with a brush, cotton tlannel, or an old newspaper, rubbing it thoroughly after the application. OiI-F!ni§hcd Furniture. Unvarnished and unpainted furniture is every day coming into more general use. The following meth- od of finishing will be found to be very nice : Take boiled linseed oil and give the furniture a coat with a brush ; then immediately sprinkle best dry whiting upon it and rub in well with a brush that is worn rather short and stiff, or with your hand, all over the surfae*. The whiting absorbs the oil, and the pores of the wood are lilled with a perfect coat of putty. The whiting should be mixed with the least bit of paint for different kinds of wood — burned umber for black walnut, Venetian red for cherry ; beech or ma- ple will require ajess quantity of red. Only enough 238 fc> Cut Glass. coloring is to be used to make the whiting the color of the wood that you wish to finish. Furniture Varnish. When black walnut or mahogany colored furni- ture becomes discolored 01* damaged, any one may at a very small cost " shine it up," as good ag new"* Take a few cents worth of burnt umber and India red. For •^-OJiuJ CdCr, ®1X Indian red with copal varnish till the right color is secured ; thin with benzine, and add a little boiled linseed oil, if it dries faster than is desirable. For black walnut color, mix both ingredients in such proportions as are necessary. Solvents for Gum Shellac. It is frequently desirable to dissolve gum shellac without the use of alcohol. The following will be found to answer the purpose ; Heat 13^ pounds of shellac in 1 gallon rain water until the gum is soft and stringy, then add 1 pound saleratus, which will cut the gum and render the compound clear. This is used by some furniture dealers under the name of M light varnish." Liquor am- monii caustici (spirits of hartshorn) will dissolve shellac easily, within a few hours. To Renew Faded Paint. Take of boiled linseed oil 1 quart, Spanish drying, 2 gill», and lay on with a brush. The old colors will be brought omt as bright as new. To Cut G-lass- It frequently happens that chemists and others wish to utilize «omc bottle or piece of broken glass apparatus, by cutting it in a certain manner. As flrtr _. ' ^oerience jrreat difficulties in doing some persons c A . 6 . 6 thim „™ • , xf -, " n £ simple means by which tnia, we insert the follow. ^ J glass can be cut in any diction i dissolve one fourth of In Srac?^f fl„2 lddlin § thick P***, * the least po^e ^SS^VS^S^Pt^ Artificial Entries. 289 tions thoroughly and add to this a sufficient quantity of finely- powdered beech- wood charcoal to form a doughy mass a little thinner than pill compositions. Out of the above mass roll little sticks about four inches long and three lities thick, and let them dry spontaneously. If, after being thoroughly dried, one of th^se sticks is ignited, it burns to a fine point until it is entirely con- sumed. . . The glass to be cut is first scratched deeply with a diamond, then one of the above sticks is ignited and held, with a very slight pressure, on the crack, in the direction the cut is to proceed, and it will be found that the cut will follow ib any direction the taper may be drawn. The taper must be withdrawn every few seconds and brought to a more lively burn by brisk blowing, as it is cooled by the contact with the glass. Artificial Rubies, It is not expected that the patrons of this book will set up the manufacture of artificial precious stones, nevertheless rubies made after the following formula would be fully as precious as those made in Nature's crucible : A mixture of fluoride of aluminium with a small quantity of flu- oride of chromium is placed in an earthen crucible which has been lined with calcined alumina. In the center of this crucible, in the middle of the mixture of fluorides, is placed a small platinum crucible, containing boracic acid. The outer crucible, being well covered, is exposed to a heat sufficient to volatilize the boracic acid and the fluorides. The vapor of the boracic acid decompo- ses the fluorides, forming the fluoride of baron, and depositing crystals of the mixed oxyde of aluminium and chromium. If the fluorides be mixed in the right proportions, these crystals will have the same composition, color, luster, specific gravity, and other properties as natural rubies. Artificial Ivory. The most successful imitation of natural ivory is obtained by the following process ; Dissolve either india rubber or gutta percha in chloroform, pass chlorine through the solution until it has acquired a light yellow tint; next wash well with alcohol, and add in a fine powder, eith- er sulphate of baryta, sulphate of lime, sulphate of lead, alumi- na, or chalk, in quantity proportioned to the desired density, and tint; knead well and finally subject to heavy pressure. A very tough product, capable of taking a very high polish, is obtained ki this way. 240 Diamond Cement. Diamond Cement. Jewellers of Turkey, who are mostly Armenians, have a singular method of ornamenting watch cases, etc., with diamonds and other precious stones, by simply glueing or cementing them on. The stone is set in silver or gold, and the lower part of the met- al made flat, or to correspond with the part to which it is to be fixed ; it is then warmed gently and the glue applied, which is so very strong that the parts so cemented never separate. This glue which is also highly esteemed for uniting pieces of broken glass, for repairing precious stones and cementing them to watch cases and other ornaments, is made as follows : Dissolve five or six bits of gum mastic, each the size of a large pea, in as much spirits of -wine as will render it liquid; and in an- other vessel, dissolve as much isinglass, previously a little soft- ened in water, (though none of the water must be used) in French brandy or good rum, as will make a two-ounce vial of very strong glue, adding two small bits of gum albanum, or ammoniacum, which must be rubbed or ground till they are dissolved. Then mix the whole with a sufficient heat. Keep the glue in a closely stopped vial, and, when it is to be used, set the vial in boiling water. Persons have sold a composition under the name of Armenian cement both in England and this coun- try, of bad quality and at most exhorbitant prices. It is generally made much too thin, and the quanti- ty of mastic too small. The following are good pro- portions : Isinglass, soaked iu water and dissolved in spirit, 2 ounces (thick) ; dissolve in this 10 grains of very pale gum ammoniac (in tears,) by rubbing them together; then add 6 large tears of gum jnastie, dissolved in the least possible cmantity of rectified spirits. Cements. 241 Isinglass, dissolved in proof spirit, as above, 3 ounces; bottoms of mastic varnish (thick but clear), 1>£ ounces; mix well. When carefully made this cement resists moisture and dries colorless. To Mend Crockery. The following is a convenient and cheap preparat- ion for mending crockery and glass ware ; Take finely sifted fresh lime and the white of an egg ; mix it to the consistency of soft putty. Apply it to the edges, press firmly together, and immediately immerse it in hot water. Remove the surplus immediately, as'it soon becomes as hard as the earthen, or glass itself. The more it is heated the firmer it becomes. Sift the lime through a piece of millinet. Cement for Steam Boilers. The following preparation will be found conveni- ent for stopping leakages in steam boilers : Mix 2 parts of litharge (oxide of lead) with 1 part very fine sand and 1 part quicklime, slacked spontaneously by exposure to the air. This mixture may he kept any length of time without inju- ry. In using it a portion is mixed into paste with boiled linseed oil, when it must be quickly applied, as it soon becomes hard. Rubber Cement. A good cement for the soles of shoes, rubber shoes &c, is made as follows : Take shreds of India rubber or gutta percha and dissolve them In refined turpentine or good naptha. Apply to the soles of boots and shoes to make them water-proof. Marine Glue. The following preparation makes the strongest ce- ment for wood known. Two pieces of wood joined with it can scarcely be sundered — it will be as easy to break the wood as the joint. Dissolve 4 |iarts of India rubber in 34 parts of coal tar naptha— ; aiding the solution with heat and agitation. The solution is then thick^aa cream, and it should be added to 64 parts pow -^m shellac, which mubt be heated in the mixture until aP 242 Cements ed. While the mixture is hot, pour it on plates of metal in sheets ] 'i'e leather. It can be kept in that state, and v.'hen required for use put into a kettle and beat till it is soft, then apply with a brush to the surfaces to be joined. Another Cement. The following makes a good cement for the joints of pretroleum stills : Take 6 pounds graphite (black lead), 3 pounds dry slacked lime, 8 pounds sulphate of barytes and 3 pounds linseed oil, and mix them thoroughly together. The solid material must be re- duced to a fine powder before being stirred into the linseed oil.— More oil may be added to make the cement sufficiently thin if necessaiy. For Attaching Ornaments to Wood. The following preparation makes a good cement for attaching architectural ornaments of various kinds to wood. Take glue, chalk and paper pulp, equal parts and form into a cement. Or fme-sifted chalk and beeswax. Use equal parts of resin and wax, melt them and add the chalk until the composi- tion attains the proper consistency. A strong solution of glue and whiting makes a good cement for ivory. Cement for Leather Belts. A strong solution of isinglass makes the best cement for join- ing leather bands. It may be kept from becoming mouldy by ad- ding to it some whiskey and a little of the essential oil of cloves, or a little camphorated spirits. Cement for Brick Walls. Bricks, being very porous, absorb moisture free- ly, and hence brick walls when exposed to long and severe rain storms, frequently become penetrated so as to dampen the plaster inside, which renders the room damp and unhealthy, besides injuring the walk The best water proof composition that can be used to prevent this, is a mixture of hydraulic cement and boiled linseed oil. Cements, 245 Cheap Prepared Glue, Dissolve common glue in cider vinegar, as thick as may be wanted. As it becomes too thick from time to time add a little vinegar. The above will be found as good as Spaulding's or any other prepared glue that can be purchased. Cement for Rooms. The following process will be found superior to any other hard finish for parlors, etc. : Mix the oxide of zinc with size made up like a wash, and a to a wall, ceiling or wainscot. Afterward mix the chloride of zinc in the same way, with which give a second coating. The oxide and chloride immediately combine and form a kind of cement, smooth and polished as glass, and possessing the advantages of oil paint, yet without any objectionable smell. White Cement. The following simple preparation will make a ce- ment for statuary, china, glass or alabaster that will stand most any ordinary amount of washing, even in hot water, though we will not say that it cannot be soaked soft. Dissolve best Russian isinglass in pure soft water, by letting it soak 12 hours to soften, then apply a moderate heat" until it i s fully dissolved; it is then ready for use. Another. The following recipe has been sold about the coun- try for from 25 cents to $5. KightJy made of good materials, it may be kept on hand ready for use, and is a very convenient preparation : Dissolve 1 pound and 10 ounces best white glue in the usual way, by heating in a kettle or dish set in hot water, then add 6 ounces of dry white lead, and boil until they are thoroughly mix- ed. Remove from the fire and when partially cool, add 1 pint of alcohol, bottle and keep corked. 244 To Preserve Timber. Convenient Paste. The following recipe will be found convenient for everybody. It is just the thing you want if you are making a scrap book: Tfike common glue 4 ounces and dissolve it as above, and add 4 ounces pulverized alum; mix 1 teaspoonful flour in a little wa- ter; stir it in and boil. When nearly cool stir in 2teaspoonfu]s oil of lavender, and it is ready for use. Keep tightly covered when not in use. Cracks in Wooden Furniture. Season cracks, etc., in wooden furniture may be filled up and obliterated with the following prepara- tion. Moisten a piece of recently burnt lime with enough water to make it fall into powder; mix one part of the slacked lime with two parts of rye flour, and a sufficient quantity of boiled linseed oil to form it into a thick plastic mass. To Preserve Timber. Timber for various purposes may be preserved a long time by the application of the following prep- aration : Take equal parts by weight of flour of sulphur and linseed Ail and mix them thoroughly, and then add 12 per cent, of the oxide of manganese. The timber is rendered impervious to moisture. New Oak Barrels. The following method will effectually prevent new oaken barrels from coloring spirits or anything. Dissolve 1 part of ammonia alum and 2 parts of sulphate of iron in 97 parts water. Wash well the casks with this solution, boil- ing hot, and *llow them to stand 24 hours. Then rinse out the casks well and dry them, and finally give them a washing with a thin solution of silicate of soda. Camphor Storm Glass. Dealers in philosophical and optical instruments sell simple storm-glasses, which are used for the pur- Varnish for Wood Patterns. ; 215 pose of indicating approaching storms. One of these consists of a glass tube, about ten inches in length and three-fourths of an inch in diameter, filled with a liquid containing camphor, and having its mouth covered with a piece of bladder perforated with a needle. A tall phial will answer the purpose nearly as well as a ten-inch tube. The composition placed within the tube consists of 2 drachms of camphor, % a drachm of pure saltpetre, and % a drachm of muriate of ammonia, pulverized and mixed with about 2 ounces of proof spirits. The tube is usually suspended by a thread near a window, and the functions of its contents are as follows : If the atmosphere is dry and the weather promises to be settled, the solid parts of the camphor in the liquid contained in the tube will remain at the bottom, and the liquid above will be quite clear; but on the approach of a change to rain, the solid matter will gradually rise, and small crystalline stars will float about in the liquid. On the approach of hnjrh winds, the solid parts of the camphor will rise in the form of leaves, and appear near the sur- face in a 6tate resembling fermentation. These indications are sometimes manifested twenty -four hours before a storm breaks out. After some experience in observing the motions of the camphor matter in the tube, the magnitude of a coming storm may be estimated ; also its direction, insomuch as the particles lie closer together on that side of the tube that is opposite to that from which the coming storm will approach. The cause of some of these indications is as yet unknown ; but the lead- ing principle is the solubility of camphor in alcohol, and its insolubility in water, combined with the fact that the dryer the atmosphere, the more aqueous va- por does it take up ; and vice versa. Varnish for Wood Patterns. The following, which is the most simple and at 246 Varnieli for Iron Work the same time best adapted to the purpose, will be found of special interest to moulders, furnace men and pattern-makers. Take 1 quart of alcohol and % pound of guui shellac; put into a bottle and when dissolved it is ready for use. When wanted for application, mix with a little turpentine to about the thick- ness of cream, and varnish the pattern over, rubbing it into the grain of the wood, until a slight friction produces a polish. The above \arnish makes a smooth surface on the pattern, rendering it more easily drawn from the sand, and it fills up all pores or worm holes that may be in the wood, consequently a cleaner and smooth- er casting is produced. Varnish for Iron Work. The following preparation forms one of the finest black varnishes for iron work in use. Fuse 1 pound of amber in an iron vessel, and while hot add 1 quart of linseed oil and 3 ounces each of dark rosin and asphal- tum in powder. When the whole is thoroughly incorporated, take it off, and when cool add 1 pint of turpentine. Several coats of this varnish are put on, and the articles are dried after each application in a warm oven. Here is another recipe for the same purpose : Take 8 pounds asphaltum, fuse it in an iron kettle and add 5 gallons of linseed oil, 1 pound of litharge, and % pound sulphate of zinc. Add these (slowly or it will fume over), and boil them for 3 hours. Now add Impounds of dark gum-amber and boil 2 hours longer, or until the mass will become quite thick when cool, after which it should be thinned with turpentine to due con- sistency. Crystal Varnish. The following will be found an excellent varnish for maps, prints, drawings and also to prepare tra- cing paper and to transfer engravings : Mix equal parts of genuine pale Canada balsam and rectified oil of turpentine. Place the bottle in warm water, shake it well, To Kenew Faded Bkok Clothe. S47 and set it aside for a week in a moderately warm place; then ponr oil the clear. To Revive Faded Black Cloths. Worn and faded black clothes may be revived and made to look as good as new by the process below : Boil two or three ounces of logwood in vinegar, and when the color is extracted, drop in a piece of carbonate of iron, which js of the same nature as rust of iron, as large as a chestnut ; let it boil. Have the coat or pantaloons well sponged with soap and hot water, laying them on a table, and brush the nap down with a sponge. Then take the dye upon the table, and sponge them all over with the dye, taking care to keep them smooth and to brush downward. " When completely wet with dye, dissolve a teaspoonful ol'saleratus in warm water, and sponge all over with this, and it sets the color so completely that nothing rubs off.— They must not be wrung or wrinkled, but carefully hung up. to drain. The brownest cloth may be made a perfect black in this simple manner. Bosoms and Collars. The following directions will enable the most or- dinary ironer to make her clothes look as if just from the hands of the manufacturer : Pour a pint of boiling Avater upon two ounces of gum arabic, cover it and let it stand over night; in the morning pour it care- fully from the dregs into a clean bottle, cork it and keep it for future use. A table spoonful of this gum arabic water stirred in a pint of sfarch made in the usual manner will give to lawns, eith- er white or printed, a look ot newness, when nothing else can re- store them after they have been washed. To every pint of starch add a piece of tallow or spermaceti candle the size of a chestnut. Colored Starch. — Green, pink, buff, and mauve starch is now made, and by its aid any delicate fab- ric may be colored as well as stiffened. The same garment can be made to assume a different tint as often as desired. Fire Proof Ladies' Dresses. The finest linen, cotton, cambric or muslin dress- es may be rendered perfectly fire-proof at a mere nom- 248 To Keep Tires on Wheel*. inal cost, by steeping in a diluted solution of chloride of zinc. Fire Proof Shingles. Shingle roofs may be rendered fire proof under or- dinary circumstances, by the following process : Take j^ a bushel of lime, ~% a bushel of refuse salt, and 5 pounds of potash, and water enough to slake the lime and dis- solve the alkali and salt. Mix these up in an old trough or box. Then set a bundle of shingles into the mixture, nearly up to the bands, leaving ihem soaking for full two hours. Then turn over the bunch and put in the other side for the same length of time. As exposure to rain and sunshine will, in time, take out the strength of thia mixture, it should be applied fresh once in 3 or 4 years. To Keep Tires on Wheels. If the felloes of wagon wheels are filled with lin- seed oil before the tires are put on, they will not get loose for several years. This is a recipe that will not particularly interest blacksmiths and wagon ma- kers, but farmers and teamsters will rind it to their interest to make use of it. Tires thus put on will wear out without coming loose. Take an iron trough or heater (one of cast iron made for the Purpose is best); fill with linseed oil, and bring to a boiling heat. he wheel is then placed on a stick, so as to hang each felloe in the oil. The timber must be dry and care must be taken that the oil be no hotter than boiling heat, or the wood will be scorched. Timber filled with oil is not susceptible to water, and there can therefore be no swelling or shrinking, and the timber is rendered more durable. Care of Stoves and Pipes When stoves are no longer needed, they are quite frequently set aside in an out building, or other out- of-the-way place, with no further thought until again wanted for use. If neglected, the rust of the sum- Soot in Chimneys. 249 jure tl tl wl - 1 . t . >et iron. They should be kept as free from dampness as possible, and oc- casionally cleaned if rust be observed. It is best to apply a coat- ing of linseed oil to the pipes before putting them away. It should be done while they are warm (not hot) and keep a low temperature 5 or 6 hours. This is said to impart a fine lustre, and prevent rusting. To Harden Lard for Candles. It frequently happens that you have plenty of lard and no tallow, and you want a few candles for a special purpose. By the following method you may make good hard candles out of lard : Put 8 pounds of lard into a 2 gallon kettle, or one so large that it won't boil over; heat it so that it will sputter a little wheu a drop of water is dropped in, then set it out doors, and pour in 1 ounce of nitric acid, and stir it until it is done boiling. It must be run or moulded. Mixing in a little tallow will make them come out of the molds readily, as tallow shrinks more than lard when cold To Prevent the Accumulation of Soot in Chim- neys. Half the fires of the country are occasioned by de- fects in chimneys indirectly, and directly by their " burning out," or the accumulated soot catching fire and burning the entire length of the chimney. Then if there is any crack or crevice in the chimney it is found out, and a conflagration frequently the conse- quence. By pursuing the following course in build- ing chimneys, all that risk may be avoided. In building a chimney put a quantity of salt into the mortar with which the interstices of brick are to be laid. The effect will be that there will never be any accumulation of soot in that chimney. The philosophy is thus stated : The salt in the por- tion of mortar which is exposed, absorbs moisture every damp day. The soot thus becoming damp falls down the fireplace. E3 250 To Prevent Smut in Wheat To Prevent Smut in "Wheat. The following plan has been followed by several of our most successful farmer's, and always with the happiest results. Our friend Henry Williams fol- lowed this plan for preparing his seed for two or three years, and while his neighbors were troubled with smut in their wheat, his was not affected : Take 1 pound of blue vitriol in 5 gallons of water as a soak for seed wheat to prevent rust. The grain is soaked in it an hour and sowed immediately. The usual practice is to soak the seed in strong brine, and use about a % of a pound of blue vitriol, (sul- phate of copper) to 5 gallons of brine. After the seed has been in this pickle for several hours, it is spread on a floor, rolled in dry slacked lime, and sowed as soon as practicable. The brine floats off all the light seed and also aids the copper salt in killing the smut. To Change Photographs or Lithographs into Oil Paintings on ©lass. The following has been sold for $2, $3, and even $5. For those who have the leisure and the taste, it will be worth all they pay for the book. Take common window glass the size of your picture, and tack it in the frame firmly, and clean it well, then give the glass one coat of white deraar varnish ; (make the varnish thin with turpen- tine before using,) and put the glass away after being varnished, twenty four hours where it will be free from dust. If your pic- ture is of thick paper, sand-paper the back of it until it becomes very thin ; when the glass is perfectly dry, use the following rec- ipe for making the picture adhere to the glass : Take one pint of balsam of fir to a half pint of turpentine ; put them in a bottle and shake them well together until thoroughly mixed. Give the glass a heavy coat of the balsam mixture on the varnished side of the glass ; then place the picture on with the face side down, then press the back of the picture with your fin-. gers until it adheres firmly to the glass, and becomes perfectly free from spots on the face of the picture. After you have done this put the picture away until it dries, where it will be free from dust. The balsam mixture must be applied with a flat camel's hair brush two inches wide. Brushes for painting the pictures in oil colors, artist's round camel's hair brushes with long handles. DIRECTIONS FOR PAINTING THE PICTURES. Paint the daxk part ot Uie eye first, as you may i&ncy, dark er Oil Paintin gs on Glass. 251 or blue ; then color the cheeks and lips ; and a^ter the dark part of the eye is dry, paint the white part, and color the dress to suit your taste ; but whatever part of the dress you want to he white, you must paint first, and the gold ornaments with yellow paint ; also give the picture three coats of paint of every color you use, letting each coat dry well separatelv, leaving the flesh color un- til the last, letting the picture dry well before applying it, and give it three separate coats of paint. PAINTS FOR COLORING- THE PICTURES. For Blue — Prussian Blue. For Yellow— Chrome Yellow. For White— Silver White. For Red — Chinese Vermillion. For Green — Chrome Green. For Black — Ivory Black. Flesh Color— Red, Yellow; with White. Black Hair — Vandyke Brown. Gray Hair— White, Black and Yellow Ochre. Light Hair— Yellow Ochre, White and Vandyke Brown. Black Eyes— Pupil, Black, Iris, Vandyke Brown. Brown— Red and Black. Blue Eyes— Pupil, Black, Iris, Blue and White. White of Eye -White tinted with Blue. Complexion — White tinted with Vermillion. Lips — Vermillion and White. Drapery : Dress — Any color you choose. Foliage : Deep Green— Prussian Blue and Yellow Ochre. Foliage: Medium— Prussian Blue and Chrome Yellow. Water— White tinted with Blue. Sky— White tinted with Blue and Vermillion. Mahogany — India Red, Vermillion and Vandyke Brown. Silver, Marble, Steel and Glass— White tinted with Black. Stone — Yellow Ochre or Vandyke Brown and White. Straw— King's Yellow and White. Gold— Kings Yellow. Grape or Purple— Blue, Scarlet Lake and White. Lire — Vermillion and Chrome Yellow. Brick — Indian Red. Oak— Yellow Ochre, Vermillion and White. All the colors must be ground in oil, and used in demar varnish and turpentine for drying the paints. Use a small picture to be- gin with until you get into practice. For making a lighter shade of color, put one drop of your light paint into the dark paint, and add it by drops until it becomes the shade you may want. Brass Coating. Brass plates and rods may be covered with a superficial coating of brass, by exposing them in a heated state to the fumes of melt- ed zinc at a high temperature. The celebrated spurious gold wire of Lyons, is thus made. Vesselo of copper may be coated with brass, internally, by filling them with water strongly acidulated with muriatic acid, adding some amalgam of zinc and cream of tttfur, and then boiling for a short time. 252 To Make Burning Fluid. To Make Burning ] Tlie following is a formula for making common burning fluid. Kerosene has been brought to such perfection and is furnished so cheap that it has al- most superceded burning fluid, still there are cases where it is necessary or more convenient to use the latter. Dissolve 1 ounce gum camphor in three gallons alcohol, and add 1 gallon camphene, and shake till they are well mixed. Many persons suppose that camphene is an explo- sive burning fluid, but this is a mistake. Cam- phene is simply rectified spirits of turpentine. Its vapor, mixed with a certain portion of air is, no doubt explosive, but not the fluid. Water and Weed Proof Garden Walks. There is so greater nuisance to the amateur gar- dener than muddy and weedy walks. To keep the walks in anything like a presentable condition is near- ly as much work as all the rest of the garden. Walks made after the folic wing plan will do away with all that work : Procure a sufficient quantity of the best Portland cement ; then turn up the path with a pick, and mix six parts, by measure, of clean screened gravel with three of sharp .-and, and one of cem- ent ; tb'-n work them thoroughly with the .spade in the dry state. Now add sufficient water to make them into a paste simitar to stiff mortar, and lay it down on the -walk, on a hard bottom to :i ■ ipth of two inches. It is spread with a spade, and the walk made with a slight curve, rising in the middle. In forty-eight hours if become.-, as bard as. stone, and not a drop of water will pass through. Worms will not work through, nor a blade of grass grow upon" it. To Kill Woeds in V/alks. Those who do not wish to be to the trouble of To Destroy Fltes. 253 a cheap method of ridding their walks oi i^eecLsi it is said to be certain-death to the weeds* and to flow- er borders as well, if the application is made : Take water 10 gallons, stone lime 20 pounds, and flour of sul- phur, 2 pounds. Mix and boil in an iron kettle. After settling, pour off the clear part and apply freely to the weedy walks. To Destroy Flies. Kitchens, Pantries, Dining Rooms, &c, may be kept clear of flies all summer, by the following meth- od, without the danger attending poison : To 1 pint milk add a quarter pound of raw sugar, and 2 ounces ground pepper ; simmer them together eight or ten minutes, and place it about in shallow dishes. ■ The flies attack it readily, and are soon suffocated. Dead Shot for Bugs, &c. . Powdered borax, sprinkled liberally in spots infested by bugs, cockroaches, &c, is said to be a dead" shot for them. The borate of soda is a sweet alkali that " charms (bugs) while it kills." To Exterminate Red Ants. The little red ant is a great nuisance If they once take possession of a dwelling, and find conven- ient refuge in the walls, it will take some time to exterminate them, but it can be done by either of the following methods, with patience and persever- ance : Procure two pieces of thin boards, say two feet long, ei,a;ht inch- es wide, and fasten two edges together with hinge *, so that they will close like the covers of a book. Spread a lLtle molasses on the under board, and as often as a few ants are seen on it, press the upper board down and crush them. In a lew days they can ail lie destroyed. Another way is to put some molasses into a milk pan, and place a piece of board against the side of it, so that they can a.-eend to the top of the pan. They are sure to tumble into the molasses, and cannot getout alone. Perhaps the follow- ing is a better way : — 254 Sat Exterminator. Procure a large sponge, sprinkle a little sugar through it and place it near the haunts of ants. When a quantity of them have collected in the interstices they can be killed in hot water, the sponge dried baited, and set again. In this way whole armies of the ants can be readily destroyed. Rat Exterminator. There is no greater or more disgusting nuisance about a house than a multitude of rats. Anything that kills or frightens them away, is preferable to their presence. You will find the following a sure thing on them, and just as good, if not the same com- position as Costar's celebrated Rat Exterminator. Take flour, 3 pounds, and make into a thick paste with water ; then dissolve phosphorus 1 ounce, in >£ounee of butter, by heat, and mix with the paste. Spread on pieces of bread and leave it where the rats can get it ; or make it into balls covered with su- gar. Put in two ounces of pulverized tumeric, and put into a tightly covered box for future use or sale. Another. — Take warm water 1 quart, lard 2 pounds, phospho- rus 1 ounce. Mix and thicken with flour. To Drive Away Rats. Take pulverized potash and sprinkle liberally into their holes. The potash will bum their toes and they will soon look for a more congenial home. Potash exposed to the air will soon dissolve or soften into a paste, when it can be daubed on their run-ways. To Get rid of Flies and Insects. Chloride of lime scattered in the stable will drive away all kinds of flies, especially biting flies. Sprinkling beds of vegetables with a weak solution of chloride of lime, effectually preserves them from caterpillars, butterflies, mordella, slugs, &c. It has the same effect when sprinkled upon the foliage of fruit trees. A paste of one part lard and two parts powdered chloride of lime, placed in a narrow band around the trunk of a tree, will prevent insects from creeping up it. Rats and mice will soon quit places where chloride of lime has been spread. To Destroy Hop Lice. The extent to which the culture of hop* is being introduced in this country will be a sufficient excuse for inserting the following recipes for ridding hop vines of their most destructive enemy — hop lice : To Destroy Inaeots. 255 Take soap suds, strong as left from an ordinary washing ; add saltpeter and salt enough to make it a weak brine, not too strong, as that might injure the plant ; then add one pound of copperas. Apply to the vines with a syringe, where they are not too high. If tall poles are used apply with a force pump. English Remedy. The following preparation is used successfully in England for the same purpose : Take 20 pounds coarse tobacco and soak it in 20 gallons of wa- ter three days. If the liquid is too thick, reduce it by adding water. Apply as above. This is the way it is used in England. It is said to be rendered more effectual by adding a little salt and copperas. To Destroy the Onion Fly. Many a promising bed of onions is destroyed by the small black onion fly. A farmer who has been successful in raising large crops of onions every year, while his neighbors have entirely failed, has pur- sued the following course: He destroys the maggot by pouring a small stream of boiling water along the drills near the roots of the plants. His theory is, that the ground is sufficiently heated to destroy the tender -maggot, but not warm enough to injure the onion plant. He goes over his bed four times during the season. Dr. O. W. Drew, of Waterbury, Vt, poured boiling hot water from a large tea-kettle directly up- on each row, when the plants were about four inch- es high. To Destroy Insects upon Fruit Trees. Science frequently comes to the aid of labor. It has been found that bark lice and many other insects 256 Preservation of Leather. caloi ■ Bore a hole in the trunk of your fruit trees nearly through the sap — insert two or three grains of calomel and plug up the hole. The insects will die and drop off. Cheat the Bugs. A successful horticulturist gives his method of saving his squash, cucumber and melon vines as follows : Make boxes S to 10 inches high, open on two sides, and set them over the hills, as soon as the plants come up. The. bugs fly near the ground, and the plants are not seen by them, when within boxes as above described. After the viues get large and strong, the bugs can't hurt them. For the Preservation of Leather. The following is a French method for preserving all kinds of leather, and is especially adapted to boot?, shoes, harness leather and belting, and is said to insure great durability to leather, and to make it very pliable and soft. The preparation consists of tallow, soap, rosin and water, prepared as follows : 21 parts of tallow are melted in a vessel, 3 parts of rosin added, and the two when melted, mixed well together. In another ves- sel, 7 parts of good washing soap are dissolved in 70 parts of pure rain water. After it is dissolved, and the mass heated to the boiling point, we add the 'part prepared before; let it boil once more gently, and the preparation is ready for use.' Iron Rust on "White Stuffs. The worst iron rust stains may be removed from linen and other white stuffs in this way: Dissolve oxalie acid in water ; spread in the sunlight and apply the acid to the spot, which will very soon disappear. It will re- move many other stains. Care should be taken to keep the acid in a safe place as it is an active poison, and the mixture must To Bemoye Ink Spots. 257 not be too strong, or it will injure the fabric itself. It should be well washed out almost as soon as applied. Another. Here is another plan which has no dangerous points about it, and on that account is preferable, al- though it may not be quite so effective. Wash the cloth through one suds and rinse. While wet, rub ripe tomato juice on the spots. Expose it to hot sunshine until nearly dry, and wash in another suds. To Remove Ink Spots- Ink spots may be removed from white clothes in the following manner, and it must be done before the clothes are washed : Pick some tallow from the bottom of a clean mould candle, rub it hard on the ink-spots, aud leave it sticking there in bits until the next day or longer. Then let the articles be washed and boiled ; and if it be merely common ink, the stain will entirely disappear. Of course this remedy can only be used for white as colored clothes cannot be boiled without entirely fading them. We know it to be efficacious. The tallow must be rubbed on cold. Another Way. A most effective preparation for removing ink-spots may be made as follows : An ounce each of sal ammonia and salt of tartar, well mixed, must be put in a quart bottle, a pint of cold soft water be added to them, and the whole well shaken for a quarter of an hour. The bottle may be then filled with water, shaken a little longer and corked. Wet the marked linen effectually with this mixture, and repeat the process until the stain disappears. Still Anothek. — Ink spots may be removed if taken when fresh, by throwing over the spot plentifully, salt and pepper. Grease Spots in Woolen Cloth - The following is the cheapest and most effectual preparation for extracting grease from woolen cloth : 258 Por Curing Meat. . Take liquid ammonia, one part, alcTJhol four parts, and mix with a quantity of water equal to the other two. Keep in a glass stoppered bottle. Apply with a piece of sponge, soaking the cloth thoroughly when the grease has remained any considerable time in the fabric. To Clean Ribbon s- Kibbons may be cleaned to advantage in the fol- lowing way : Wet the ribbon in alcohol, and fasten one end of it to something firm ; hold the other in your hand, keeping the ribbon out straight and smooth ; rub it with a piece of castile soap until it looks de- cidedly soapy, then rub hard with a sponge, or if much soiled, with the back of a knife, keeping the ribbon dripping wet with alcohol. When you have exhausted your patience, and think it must be clean, rinse thoroughly in alcohol, fold between cloths and iron with a hot iron. Don't wring the ribbon ; if you do, you will get creases in it that you cannot smooth out. To Purify Rancid Lard. An inquiry for a means of restoring rancid lard is frequently made. The following method has been proved to be reliable in all ordinary cases : Take 3 ounces of the chloride of soda, pour into a pail of soft water, bring to a boil and add the lard. After boiling thoroughly together lor an hour or two, set aside to cool. When cool take the lard off and boil it up by itself. The color will be restored to an alabaster white, and the lard rendered sweet as a rose. . Another Wat. — Put rancid lard, pot skimmings, or bacon fat into a kettle, and add three potatoes pared and sliced. Let them fry in the grease until they are browned. The grease or lard will be free fromall unpleasant, taste and suitable for shortening, or to fry doughnuts in, For Curing Meat. There is no part of a housekeeper's duty more im- portant than to be able to properly pack or cure the year's supply of beef and pork. The following rec- ipe may be implicitly relied on, and if properly tried will never be abandoned : To 1 gallon of water add \% pounds of salt, % pound sugar, }{ ounce saltpetre, ^ ounce potash. In this ratio the pickle to be increased to any desirable quantity. Let these be ©oiled together To Keep Beef. . 259 until all the dirt from the sugar rises to the top and is skimmed off. Then throw it into a tub to cool, and when cold, pour it over your beef or pork, to remain the usual time, say four or rive weeks. The meat must be Avell covered with pickle, and should not be put down for at least two days after killing, during- which time it should be slightly sprinkled with powdered saltpetre, which re- moves all the surface blood, &c, leaving the meat fresh and clean. Some omit boiling the pickle, and find it to answer well, though the operation of boiling purifies the pickle by throwing off the dirt always to be found in salt and sugar. If this recipe is prop- erly tried*, it will never be abandoned. There is none that sur- passes it, if so good. Another. Here is another plan that is highly spoken of by those who have tried it, and we have no hesitation in commending it to the patrons of this book : To each 100 pounds of beet, take 6 pounds of salt, 1 pound of sugar, 2 ounces of soda and 3 gallons of water. Mix together in a large kettle and place it over the fire, letting it remain until it boils ; take off the scum and let cool ; pour it over the meat, which should be placed in a light cask or barrel, until the meat is en- tirely covered; If there is not enough pickle to cover the meat, add a little more water ; but the above amount will be sufficient, if the meat is properly packed. Beef put down in pickle, pressed as above, will retain its former freshness, and will be as sweet and juicy for a month afterwards, as when first put away. To Keep Beef- The following is called by many the best method for keeping beef. By this method farmers can have fresh meat nearly all the time. Try it. Cut up the meat in pieces as large as you desire. Pack it in a" barrel or cask. Then make a brine as follows : \% pounds salt, 1 gallon water, 1 ounce saltpetre to 100 pounds beef. Put in the 6alt and saltpetre and heat it boiling hot, skim it, then add black pepper. Pour it on the beef boiling hot and cover closely. Your meat will be good and fresh any time. The philosophy is this — the hot brine closes the pores on the surface, preventing decay and the meat from getting too salt. Another Good Way. — Cut it in slices ready to broil or fry for the table. Then put down in a jar one laying of meat, sprinkle with salt and pepper, and so continue till the jar is filled ; cover closely and set in the coolest part of the cellar. It will keep a long time. 260 ■ To Cure and Keep Hams, To Cure And Keep Hams. There is nothing in the meat line more universally esteemed, whether fried with eggs or boiled and eat- en cold, or used for sandwiches, than sweet, juicy, rightly smoked ham. One who has long been noted tor furnishing the best hams we have ever eaten, al- ways pursued the following method in curing, smok- ing and preserving them : Unless the weather is warm so that they are liable to taint, all hams should lie and shrink at least three days after being cut and trimmed. Then weigh ; add for each pound of meat one ounce of saltpetre, and add to it a brine so strong that no more salt will dissolve in it, the brine having been first scalded. About twenty days will be the medium length of the time that the hams should remain submerged in the brine — five days more for large, and five less for small ones. Then lay out and let them drain for three days before hanging in the smoke-house. Having been sufficient- ly smoked, wipe off clean all soot,cobwebs and^dirt, and then rub thoroughly over the hams a mixture made pretty thick of ground black pepper and litharge; made liquid by three times the weight of common neat's foot glue dissolved in water. Hang them up in any cool, dry place — no fly, worm or bug will ever molest them, and your hams thus prepared will keep sound a century if not sooner eaten. Another Plan. The following is the celebrated "Knickerbocker Pickle," for curing hams : For 100 pounds of meat take 6 gallons of water, 9 pounds of salt, 3 pounds of sugar, 1 quart of molasses, 3 ounces of saltpetre, 1 ounce of saleratus. Place the whole in a kettle, and bring to a boiling heat, and skim of all impurities as it begins to boil : and when cold, pour it over the meat, after being closely packed. — Pickle as long as you please, from November to March, and the meat if not over-heated and spoiled in smoking, will keep through the summer in good condition, and only seasoned to the tastes of most palates. Still Another. The following is the southern method, and has ta- ken the premium over all others at several southern State Fairs : Boiling Meats. 261 To 150 pounds of ham take 1% ounces saltpetre, 4 quarts fine salt, with enough molasses to make paste ; rub well on the flesh side ; let it lie four weeks ; then hang and smoke two days before removing from the smoke-house ; rub with black pepper and strong vinegar after which bag them. Another Plan, It is said there is safety in a multitude of counsel- lors ; we therefore give one more method for curing hams : Take of rock salt 9 pounds, saltpetre 6 ounces, molasses 3 pints, for 100 pounds of meat. To Clean Tripe. Though many people have an antipathy to this article, some think it a great luxury — a rare tit-bit — and for the benefit of such we give the following : In removing the stomach, be careful to keep the outside clean. Shake the contents well out through a small hole, and put in a quantity of unslaked lime about the size of a coffee cup, with about 2 gallons of water. Place it in a tub of water and agitate 15 or 20 minutes, or until the lime is well slaked. A slight scra- ping will then remove the inside skin. The slaking lime takes out all odor, and makes the tripe nice and soft. After cutting up and washing well, it is ready for boiling, and may then be pickled in vinegar, or kept in salt water, to be changed daily and cooked like souse, or broiled like steak, buttered and peppered ; or dip- ped in batter and fried. Boiling Meats. The following remarks on the subject of boiling meats, are so sensible, and calculated to mitigate the dry, tasteless stuff that we frequently have put be- fore us as a part of the "boiled pot," that we give it a place among our most valuable recipes : Never put meats in cold water, but plump them into that which is boiling briskly. Thi* will coagulate the albumen on the out- side, close the pores, and prevent the water from soaking out the rich juices. If salted meats need freshening, let it be previously done with cold water,takingall needed time, with frequent chang- ing of the water, if it is very salt. Tough, cheap pieces of beef, ean h« wade-tender and palatable, a<* follows : If salt, freshen as 262 To Sweeten Rancid Butter. above. Put into the pot with a trifle more water than "will he fi- nally needed. Set into the top of the cooking; pot a closely fitting tin pail or pan, and fill it with cold water. It* this gets boiling hot, dip out some and add cold water from time to time. Boil the meat until it gets so entirely tender that the bones will drop out, even if it takes five or ten hours. The steam and arOma, or flavor of the meat, will be condensed on the bottom of the cover- in": pan or pail of water, and drop back, and thus be retained. — When thoroughly done, remove the cover and slowly simmer down thick enough to jelly when cold. Dip out the meatj remove the bones, place it in a pan, pour over it the boiled liquid, lay over it a large plate or inverted tin platter, and put on 15 to 30 pounds weight. When cold, it will cut into nice slices, and if lean and fat or white meat be mixed, it will be beautifully marbled. The ~ juice will jelly, and compact it firmly together, and you will have nice juicy meat, good for breakfast, dinner or supper, and so ten- der that poor teeth can masticate it. Fresh beef, or corned beef well freshened in cold water, may be used in this way with deci- ded economy, and it is far superior to meat boiled in an open ves- sel from which the flavor has constantly escaped, as you can per- ceive by the odor all through the house, if Bridget leaves the kitchen door open a minute or two, as she will certainly happen to do. To Sweeten Hancid Butter. Eancid butter may be renovated and made sweet and palatable by the following process : For 100 pounds rancid butter, take 2 pounds fine white powder- ed sugar, 2 ounces saltpetre finely pulverized, and as much fine dairy salt as you wish to add to the butter to make it to your taste. The butter should be thoroughly washed in cold water before working in the above ingredients. — The amount used should be in proportion to the strongness of the butter. Smaller quantities of but- ter may be cleansed by using the same proportions. To Preserve Butter. Butter may be preserved for a long time by the following process : Take 2 parts best common salt, 1 part of sugar and 1 part of saltpetre, and blend the whole completely. Take 1 ounce of this composition lor 1 pound of butter; work it well into a mass and close it for future use. Butter thus cured requires to stand o or 4 weeks before it is used. To Extract Grease from Cloth. 263 To Extract Grease from Cloth. The following is undoubtedly the best remedy ex- tant for removing grease spots from woolen or any other kind of cloth : To % pint alcohol add 10 grains carbonate of potash, }-£ ounce oil of bergamot and 1 ounce sulphuric ether; mix and keep in a glass-stoppered bottle. Apply with a pieee of sponge, soaking the cloth thoroughly, when the grease is not recent. The mix- ture emits a peculiarly fragrant odor, and being a fluid soap chem- ically composed, will be found a perfect solvent lor oily matter. Another Method. The following method will effectually remove^ grease spots from silks, woolen goods, paper and floors : Grate on the 6pots best French chalk for the common will an- swer though not quite as good), cover tbem with brown paper and set on" a moderately warm iron and let it stand till cool. — Care must be taken not to have the iron too hot, or it may scorch or change the color of the cloth. If the first operation does not. entirely succeed, repeat the process. Moths. Moths are a great nuisance to housekeepers. — There is hardly anything in the line of clothing but that has to be watched and saved from the depreda- tions of these destructive pests. There are many ways to prevent their ravages. The following is cheap and easily applied : Sprinkle turpentine on pieces of flannel; wrap these in paper and lay them among the clothing, or articles likely to be attack- ed by the moth. It will prove a perfect preventive. Another. — The woolen moth may be prevented by the use of camphor gum tied with the clothing. Perhaps the most agreea- ble for wearing apparel is a mixture of 1 ounce cloves, 1 ounce rhubarb, and 1 ounce of cedar shavings, tied up in a bag and kept in a box. Or scatter the dry substance in the folds of the cloths, carpet, blanket or furs. 264 Oil to Kill Insects. To Save the Vines. Many people lose a promising patch of watermel- on, squash or cucumber vines, for not knowing how to prevent the ravages of the little yellow bug. A tablespoonful of slaked lime sprinkled underneath each vine will drive away every bug. This is easily tried. Oil to Kill Insects. It has lately been demonstrated that coal oil dilu- ted with water is death to all kinds of insects. One great point in favor of its use in the garden is, that it acts as a manure to vegetation, while dealing out death to insects. Cabbage beds that have been al- most destroyed by the little black cabbage beetle or bug may be revivified and the whole crop of bugs destroyed by the application of this remedy. The black beetles or bugs that literally eat up young tur- nip plants, cabbage and cauliflower plants, egg- plants, &c, may be almost instantaneously killed off. Apply as follows : Put about 1 tablespoonful of coal oil into a common sized gar- den sprinkling pot, stir well and sprinkle over the beds, plants or vines affected. Care must be taken to have the water in the pot well stirred when used, so that a portion of the oil gets out as the water runs, otherwise the oil floating on the top of the water will stay there till all the water goes out and only the oil be left for the last, To I>estroy Insect F*ara&ite§. It has lately been ascertained that benzine diluted with water is one of the surest and safest articles that can be used to destroy the parasites that infest Camphor and its Uses. 265 dogs, and other animals. It lias been used in an undiluted state to kill the minute insect which caus- es the disease in the human body called scabies — commonly known as itch. When used upon ani- mals it has been found to answer better when very much diluted, than when pure. The following are the best proportions for the preparation : Take benzine 5 parts, soap 10 parts, and -water 85 parts; or ben- zine 1 ounce, soap 2 ounces, and water 1 pint. The above diluted preparation is said to be death to insects that trouble plants. Be careful in the use of benzine, as it is very volatile, and its vapors are very inflammable. Benzine sprinkled upon clothes infested with moths will destroy every moth in a short time. To Prevent Chafing. During hot weather active persons of full habit are inclined to chafe. This may be cured or pre- vented by the use, once or twice a day — at rising and retiring — with the following : Dissolve a lump of alum as large as a walnut in half a pint of of warm water. When cold apply with a soft linen or cotton cloth to the parts affected. Camphor and its Uses. Spirits of Camphor. — Two ounces of camphor dissolved in alcohol forms what is known as spirits of camphor. It is used as an external application for sprains, local pain s and stiches. It is applied by rubbing with the hand the painful part. To se- cure the full bene$t of the appHcaetibn, tfefe rJart 266 Camphor and its Uses. should be afterwards covered with flannel of suitable size, more or less wetted with the spirits, and the whole covered with oiled silk to restrain evaporation. Camphorated Oil,— This is another camphor liniment, the proportions being the same as in the preceding formula, substituting olive oil for the al- cohol, and exposing the materials to a moderate heat. As an external stimulant application it is even more powerful than the spirits ; and to obtain its full in- fluence, the part to be treated should also be cover- ed with flannel and oiled silk. It forms a valuable liniment in chronic rheumatism, and other painful affections, and is specially valuable as a counter ir- ritant in sore and inflamed throats, and diseased bowels. Camphor constitutes the basis of a large number of valuable liniments. Camphor Liniment. — In case of hooping cough and some bronchial affections, the following lini- ment may be used with good effect ; rubbing the chest and along the spine with the liniment : Spirits of camphor, 2 parts; laudanum, % a pint; spirits of tur- pentine, 1 part ; castile soap in powder, finely divided, % an ounce; alcohol 3 parts. Digest the whole together for 3 days, and strain through linen. This liniment should be gently warm- ed before using. Camphorated Liniment. — The following is a powerful liniment for old rheumatic pains, especial- ly when affecting the loins , Camphorated oil and spirits of turpentine, of each 2 parts; wa- ter of hartshorn, 1 part; laudanum, 1 part, To be well shaken together. Onm» MMtain KaSt*. 267 Camphor Embrocation. — A very efficient lini- ment or embrocation, serviceable in chronic painful affections, may be made as follows : Take of camphor, 1 ounce; cayenne pepper in powder, 3 spoon- fuls; alcohol 1 pint. The whole to he digested with moderate heat for ten days, then filtered. It ie an active rubifacient; and, after a slight friction with it, it produces a grateful thrilling sen- sation of heat in the pained part, which is rapidly relieved. Green Mountain Plaster. The following is the well known and justly pop- nlar Green Mountain Plaster, for rheumatic pains or weakness in the side, back or shoulders, or any place where pain may locate itself: Take rosin 5 pounds, Burgundy pitch, mutton tallow and bees- wax, each 4 ounces, Venice turpentine, oil of red cedar, oil of hemlock, oil of origanum and balsam of fir, each 1 ounce, oil of wormwood >£ ounce, verdigris 1 ounce finely pulverized. Melt the first articles together,and add the oils, having rubbed the verdi- gris up with a little of the oils, and put it in with the other arti- cles ; stirring well. Pour the whole into cold water and work it like wax until cool enough to roll. Spread upon soft leather and apply to the parts affected for rheumatism or weakness; letting it remain as long as it will ad- here. For corns spread the salve upon cloth and apply to the corn, and let it remain until cured. Where the skin is broken, as in cuts, bruises, abrasions, ulcers and old sores, make the salve without the verdigris, spreading it upon cloth and applying as a sticking plaster. Conklin's Celebrated Salve. A salve made after the following formula has long been in use, and has performed wonders in the way of cures. It is used for rheumatism, rheumatic pains, pain in the sides, pain in the back, shoulders, etc : Take rosin 4 pounds, Burgundy pitch, white pine turpentine and mutton tallow, each four ounces, camphor gum and balsam of fir, each X ounce, sweet oil % ounce, alcohol % pint. Melt and mix thoroughly and uee as othar salvea. 268 British and Harlaetai Oils. British Oil. Almost everybody has bought and used "Briti* Oil " for cuts, bruises, swellings, and sores of evei description on persons, horses and cattle. The fc lowing is the formula for its preparation : Take oil of turpentine 8 ounces, linseed oil 8 ounces, oil of a:s ber 4 ounces, oil of juniper 4 ounces, Barbadoes tar 3 ounces, s( eea oil 1 ounce. Mix thoroughly and it is ready for use. Harlaem Oil. This is another old but very efficient preparati< for strengthening the stomach, kidneys, liver ai! lungs. It is good in cases of asthma, cough, sho: ness of breath, inward or outward sores, worm dropsy, gravel, palpitation of the heart, giddines headaehe, etc., by taking inwardly. It is equal good for ulcers, malignant sores, cankers, etc., a nointing externally, and wetting liaea with it and a plying it to burns. It has been sold for over 1< years. The following is the formula for making i Take roll brimstone 3^ pound, gum ammoniac 1 ounce, gu myrrh 1 ounce; pulverize together and melt over a slow fire, a: j stir until it becomes brown; then add olive oil 1 pint, spirits turpentine 1 pint. Dose 5 to 10 drops 3 times a day. Great en ! should be taken in mixing the ingredients, not to have them t< a hot, as it might take fire. Another. Here is another preparation that has been sold u der the name of "Harlem OS." The preparatk ^ diners a little from the above, though it may be ju as good. It is used for the same maladies : Take flowers of sulphur 2 ounces, oil of amber 2 ounces, 1 seed oil 1 pound. Boil the sulphur in the linseed oil and add t tf oil of siabsT, T^s tWs wQA wffiftfcirt spirits tftu^cuttu* to rodtj I . Japan for Tin. 269 ie whole to the consistence of thin molasses. Dose— 15 to 25 rops morning and night. Dose for a child is one drop for each svear of its age. rold-Colored Lacker. Lackers of various colors are used upon polished petals for improving their appearance and to prevent ust. The following makes a deep gold -colored lack- r, that imparts a beautiful appearance to tin or oth- r metal : . Seed-lac 3 ounces, turmeric 1 ounce, dragon's blood jounce, lcohol 1 pint; digest for a week, frequently shaking, decant and i 'Iter. If yellow is required, use turmeric, aloes, saffron, or gamboge ; ror red use annotto or dragon's blood to color. Turmeric, gam- oge and dragon's blood, generally afford a sufficient range of i.iolors. i Another. — Alcohol % pint, gum shellac 1 ounce, turmeric % unce, red-sanders % ounce. Put all together in a flask and set i a warm place for 24 hours, skaking frequently, then strain off (nd bottle for use. For different colors use articles mentioned above. apan for Tin. The following ingredients will produce a transpa- snt varnish for tin, that may be colored to any de- ired shade afterward : Take balsam of fir 2 ounces, balsam of tolu 2 ounces, acetate of ;ad 2 ounces, gum sandarach 1 pound, and linseed oil X pint. — ut all into a kettle over a slow fire at first, and increase until all re melted, then take from the fire and when a little cool stir in pirits of turpentine 2 quarts, and strain through a fine cloth and is ready for use. The above should be applied with a brush, but it rill be a colorless varnish. To give it any color de- ired, add the following : For yellow take 1 ounce of curcuma root pulverized, and stir ito a pint of the above until the color pleases you, then let stand few hours and strain. For blue take 1 ounce of indigo and Prussian blue, pulverize 270 Bronzing. them and mix with 1 pint of spirits of turpentine, and strain.— Take 1 pint of the varnish and add to it of this mixture until th« color suits. For green mix equal parts of the yellow and blue mixtures and add to the varnish as may be needed to give it the desired color. For red, to % a pint of spirits of turpentine add % ounce coch- ineal; let it stand 12 to 15 hours and strain. Add of this to the varnish until the desired color is obtained. Bronzing. Various articles such as iron, wood, plaster busts &c., may be bronzed, and made to look almost as well as the metal itself by the following cheap pro- cess : Take a black paint and put in a little chrome yellow, only enough to give it a dark green shade. Apply a coat of this to the article to be bronzed ; when dry give it a coat of varnish, and when the varnish is partly dry sprinkle on bronze by dipping a velvet cloth into it and then shaking it upon the varnish ; when dry give it another coat of varnish and it is complete. Substitute for Pharaoh's Serpents. Pharaoh's Serpents, or serpents eggs, is a scientific toy that has been very popular for the last year or two, but owing to the component parts being so dif- ficult to procure, it has not come into general use. The original "serpents eggs" are made of sulpho- cyanide of mercury, an article difficult to make, and a hard matter to obtain. The following is a cheap substitute that is almost equal to the original toy, without its objectionable features : Take 1 part of flour sulphur, and 6 parts of cyanide of mercury : rub the sulphur in a mortar with the cyanide of mercury to a very fine powder (the finer the better), then make a cone of tin foil and pack the powder into it rather loosely, leaving sufficient room at its bottom to close it. If tin foil is not convenient, moisten the powder and form a cone of the saine, as pastilles are formed— place in the 8un or near a fire until sufficiently dry. To Measure a Crib of Corn. 271 To make a Beautiful Hearth-Rug. We have seen some beautiful hearth rugs made in the following manner. All that is wanted is a little application, with a moderate amount of skill, to make a very ornamental rug. We saw two rugs once, at the Fair of the Michigan State Agricultural Society, that took the 1st and 2d premiums, made as follows : Procure a coffee sack, tack it tightly on a frame ot the size you wish your rug. Get a blacksmith to make you a crochet-needle about the size of a husking peg, tapering rather more. With char- coal and rule lay out on the sack the figure you wish for your rug. Gather all the old woolen rags such as are too much worn for car- pet, thrumbs, bits of wool, etc. Tear these in strips, and with the 4 hook in the right hand, hold the strip beneath with the left, thrust the hook through the meshes of the sack, catch the rag and pull it through about a half inch, then through again as near to tke first as possible. By sorting the different colors and fol- lowing the patterns, a very beautiiul article can be made. After it is all filled up in this way, take a pair of sheep shears or com- mon scissors, large size, and shear it all off to an even surface. — Old dresses are the best ; heavy cloth will not-vvork in well. An Impromptu Ice Pitcher. The following simpie plan may be adopted to pre- serve ice in a common pitcher. It may be prepared at any time in a few minutes at no cost and very lit- tle trouble. You will pe astonished at its effect— - at the length of time it will keep and the water re- main cold after the ice has melted : Place between two sheets of paper (mewspaper will answer, thick brown is better) a layer of cotton batting, about half an inch in thickness; fasten the ends of paper and batting together, form- ing a circle ; then sew or paste a crown over one end, making a box the shape of a stove pipe hat, minus the rim. Place this oy«r an ordinary pitcher filled with ice-water— making it deep enough to re*t on the table so as to exclude the air. To Pleasure a Crib of Corn. It frequently happens that you wish to sell a crib of corn in the ear, without going to the trouble of 272 To Measure Hay in the Mow, measuring it with a half bushel. A very nearly cor- rect estimate of the contents of a crib may be made as follows : Level the corn in the crib, measure the length, breadth and hight which it occupies ; multiply these together, and this pro- duct by 0.4 (the decimal 4); this will give the amount in shelled corn—" supposing the bushel of ears will produce but a half bush- el of grains.'' ::' the above product be multiplied by 0.8 we will have the actual contents of corn in the ear at are very Sroductive will yield more than half ; for this proper allowance i to be made. To Measure Hay in the Mow. The following rule will be found near enough cor- rect for all practical purposes. For a mow well pressed, it takes 600 to 700 cubic feet for a ton. If pressed very hard, say 600 feet. Take a mow 18 by 30, and 12 "feet deep and we have the following formula. 18 X 30 X 12=6480 -:- 600=10 43-60 tons. The rule is, multiply the length of the mow by the breadth, then by the depth, aud divide by 600, if the mow is deep and hard pressed,^)r by 700 if not very deep, and not pressed beyond its own weight. Of hay not well settled in the mow, it will take 1,000 cubit feet to a ton. To Extinguish a Burning Chimney, A chimney or stove pipe frequently takes tire, (or the soot therein takes fire which amounts to the same thing,) endangering the house, and as a gene- ral thing you wait to see what comes of it. The fol- lowing plan is always feasible and eftectual : Put a tablespoonful of flowers of sulphur in the stove and im mediately close the draft. The sulphuric acid gas disengaged by the combustion of the sulphur will not support combustion, and consequently extinguishes the burning chimney or stove pipe. To (fate Lamb Skins, 273 To Cure Lamb Skins. The various purposes to which lamb's wool is ap- plied makes a really good method of tanning or cu- ring the skins valuable. The following method we have tried and know it to be good : As soon as the skin is taken from the animal, stretch it tightly on a board, flesh side out; then before it begins to dry, apply an equal mixture of fine salt and alum, thoroughly pulverized to- gether, until the skin is slightly whitened by the mixture. In a few weeks take them and thoroughly wash them in warm soap suds, let them dry moderately, and just before they are fully dry, rub them soft with the hands. After rubbing they are soft and pliable as a kid gloye, and will continue so. Tanning Fur Skins. Since the price of furs has beecome so perfectly fabulous, people whose purses have a bottom that is sometimes reached at inconvenient seasons, will find it convenient to sometimes adopt a home made sub- stitute. The following method for preparing skins with the fur on is recommended : The skins cleaned of flesh are put in a liquid prepared thus ;— Upon 1 pound of hard wood ashes, pour 4 gallons hot soft water, let it stand for a few hours and strain out the liquor, then add 3 pounds of common salt, % pound of alum, and 1 pound of sul- phuric acid (oil of vitriol). The mixture is to be made in a wood- en tub or similar vessel, and care should be exercised in handling the acid, that none come in contact with the person or clothing. The skins are placed in the liquid and allowed to remain there from 1 to 2 hours, when they are rinsed and hung out to dry. Be- fore the skin is fairly dry it may be much improved by stretching • and rubbing until dry. To Prepare Kid Leather. The preparation of kid leather for gloves is one of the branches of industry that many manufacturers of gloves should understand. Yolk of egg is large- ly used in the preparation of kid leather for this pur- L3 274 Patent Leather. pose, to give it the requisite softness and elasticity. As a substitute for the yolks of eggs, the brains of certain animals are used, which in chemical nature, closely resemble the yolk of egg. For thi* purpose the brain is mixed im het water, passed through a saiT« and then made into dosjjh with tour, and the lye or wood ashes. The gloye leather is also steeped for a short period ia a weak eolation of alum. The Indians of oar forests employ the brains of deer and buffalo mixed with a weak lye of wood ashes, wad after this tbey smoke the shins, the pyrolijpeous acid of the wood in the smoke accomplish** the same object as the alum need by the Freach skin dreaser*. Indian prepared skins stand the action of water in a superior manner to the French kid. Furs dress- ed after the Indian method resist the attacks of in- sects. It is believed that the carbonic acid in the smoke is the preservative principle which renders the skins tanned by the Indians superior to those tanned with alum and sumach in the usual way. — The skins are rubbed with the mixture of the brains of animals and the lye, thta dried in the open air. Three or four such applications are necessary before they are smoked in pits covered with the bark of trees. Patent Leather. The basis for glaaed or what is called " enamelled leather," is boiled linseed oil The following is the process. Boil 5 gallons of linseed oil with 4>£ pounds litharge (oxide of lead) and 4>£ pounds of sulphate of zinc or white lead, until the whole becomes like thick cream. Combine this mixture with powdered chalk, enough to make it of the proper consistency, and spread upon the leather and work into the pores with appro- p riate. tools. Apply thus three thin coats, allowing each to dry Painting Japan Work. 275 before the other is put on, and when the last Is perfectly dry, rub down with pumice stone until it is quite smooth. Then apply two thin coats of the prepard oil without the chalk, but made black with ivory black, and thinned with turpentine, and let it dry. For a final coating apply linseed oil mixed with turpentine and colored with lamp black. Then dry the leather in an apart- ment in which the temperature is maintained at 134 to 170 deg. Fah. To Tan Nets, Sails, &c. The cloth of awnings and sails, also nets and cordage, may be prepared in the following simple manner to endure for a far greater length of time than is usual with such articles : Take about 100 pounds of oak or hemlock bark and boil it in 90 gallons of water, until the quantity is reduced to 70 gallons; then take out the bark and steep the cloth, sails or cordage in the clear liquor for about 12 hours. Then take it out and dry it thorough- ly in the atmosphere or in a warm room. The cloth should be completely covered with the tan liquor and lie loose in it, so aa not to pr«ss the folds too closely together while boiling. Sail and awning cloth thus prepared will resist the action of damp for years in situations where unprepared cloth will decay in a few months. Tortoise Shell Japan. This varnish which constitutes the ground work for those beautiful tea boards which are so much ad- mired, is prepared as follows : Take linseed oil 1 gallon, umber W pound, and boil them to- gether until the oil beomes thick and brown; then strain through a cloth and boil again, until the composition is about the eohaist- ence of pitch, when it is fit for use. Clean well the vessel to be varnished or japanned, and then lay vermillion mixed with shel- lac varnish, or with drying oil diluted with good turpentine, very thinly on tne places intended to imitate the clear parts of the tortoise shell. When the vermillion is dry, brush over, the whole with the prepared umber varnish diluted to a due consistence with turpentine, and when it is set and firm, put into an oven and let it undergo a strong heat for some time. The work is all the better for being finished in an annealing oven. Painting Japan Work. The following is the process for painting on Jap-' an work. A skillful hand joined with the requisite 276 To Enamel Oast Iron Utensils. taste may make some beautiful work after this style: Temper the colors to be painted in oil in which has been dis- solved M its weight of gum sanderach or mastic; then dilute with turpentine so that the colors maybe laid on thin and evenly. In some i»stances it does well to put on water colors on grounds of gold, which may be managed so as to make the work appear as if it were embossed. Prepare the water colors with isinglass size mixed with honey or sugar candy. These colors when laid on must receive a number of upper coats of the umber varnish spo- ken of in the previous recipe. To Enamel Cast Iron Utensils. By the following method any cast iron utensils or articles for cooking or other purposes may be coated with a fine and durable enamel. The article to be enamelled must be scoured bright with sand and dilute sulphuric acid, then dried and the enam- el paste put on with a brush, or poured on the sur- face and the excess dripped off: Take 9 parts red lead, 6 parts flint glass, 2 parts purified pearl- ash, 2 parts purified saltpetre, and 1 part borax; reduce to a fine powder and grind all together ; put all in a large crucible and melt until a clear glass is obtained. Grind this glass with water and cover the vessel to be enamelled with a coating, and then heat in a muffle in a furnace. This will melt in a very short time with the i : a good heat, and the cast iron vessel will be cpyered with a very line black enamel of shining appearance. White Examel.— Take 12 parts flint glass, 4 parts pearlash, 4 parts saltpetre and 2 parts borax and three parts oxide of tin, calcined with common salt. Treat this the same asjabove and you will have a tine, white enamel. In each case dry the paste slowly in the air, and bake -the article in a hot oven until the paste fuses. The heat should be raised gradually to the melting point. To Silver with Powdered Tin. The^ following gilding or silvering is often used for covering wood, leather, iron or other articles in constant use. It is very ornamental. Melt a quantity of pure tin, pour into a box convenient for the purpose and shake violently. The metal will assume when cold, the form of a very fine, gray powder. Sift this to separate any coarse particles, then mix with melted glue, and it is ready for How to Keep the Feet Dry. 277 use. To apply, thin with water to the consistency of thin cream, and lay on with a soft brush, like paint. When dry, it will ap- pear like a coat of gray water color. Go over it with an agate burnisher and it exhibits a bright surace of polished tin. A coat- ing of white or gold colored varnish or lacker is immediately laid over it, according as it may be intended to imitate silvering or gilding. If the glue is too strong, the burnisher has no effect, and if too weak, the tin crumbles off under the burnisher. To Tin Cast Iron Articles. Many articles, such as bridle bits, small nails,&c., are manufactured of tinned cast iron. The following is the process of tinning such articles as saucepans, goblets, and other hollow iron ware on their inner surfaces : First scour the article bright with sand and dilute sulphuric or muriatic acid ; then wash thoroughly in soft water and dry. Then place them over a fire and heat them then pour in grain tin, and move the vessel so as to roll the molten tin over the surface. Add some powdered rosin to prevent oxide forming on the surface of the iron. Copper or brass hollow vessels may be tinned in the same way. How to Have Dry Feet. There is probably no one condition so absolutely essential to health as warm, dry feet. And this fact is so generally appreciated by the better informed portion of the community, that various expedients have been devised to ensure that condition, and keep the dampness from the soles of the feet. Some ad- vise that a piece of sail cloth or other woven mate- rial, should be cut the shape of the sole, dipped in melted pitch or tar, and when cooled, placed between the layers of the shoe's sole and well sewed. If this is carefully done it is impossible for any dampness to penetrate to the soles of the feet by simply walk- 278 How to Ktep the Feet Dry. ing on damp ground ; but in walking in wet grass or the slosh of snow deep enough to reach the up- per leather, this device is no protection. Another means of rendering the soles of shoes im- pervious to dampness, and to prevent their squeak- ing, is to set them in melted tallow deep enough to merely cover the soles, and let them remain a week ; if it is in a mixture of equal parts of beeswax "and tallow it is still the better. Another method to make the soles impervious to water, and to last much longer, is to apply a coat of gum copal varnish, and as it dries another, and re- peat the operation until the pores of the leather are tilled, and the surface shines like polished mahogany. Another Prepaeation. — The soles of shoes may be made impervious to water by rubbing the follow- ing mixture into the leather until it is thoroughly saturated. Take one pint boiled linseed oil, half a pound of mutton suet, 6 ounces of pure beeswax, 4 ounces of rosin. Melt these over a slow fire, stirring well, and when the shoes are new, warm them and the mixture also, and U6e For both Soles and Uppers.— Melt together 1 pound each of rosin and tallow, and apply while hot to both soles and upper leather, with a painter's brush. If it is desired that the boots should take a polish immediately, dissolve an ounce of beeswax in a teaspoonful of turpentine and add a teaspoonful of lamp black, a day or two after the boot6 have been treated with the rosin and tallow, rub over them this wax and turpentine, away from the fire. Thus the exterior will have a coat of wax alone, and will have a bright polish. Tallow and grease become rancid and rot the stitching, and the leather al6o; while the rosin mix- ture preserves both. Another.— Take 1 pint linseed oil, % pint spirits of turpentine or camphor, X pound Burgundy pitch; melt the whole together VarnfehforBhoee. 379 with a gentle heat; warm it when it is to be need, and rnb it in- to the leather before the fire, or in the sun. Or, melt together beeswax and mutton suet, half and half, and rub it in where the stitches are. To Attach Gutta Percha Soles. — Gutta per- cha soles are preferred by some. Tb*y may be at- tached to any boot or shoe in the following manner : Dry the old sole, roughen it well with a rasp, and nab oa with the finger a thin, warm solution of ^utta percha; dry it, hold it to the fire, and then rub on a coat ot a thicker sulation. Take the gutta percha sole, soften it in hot waUr, wipe it, and hold both sole and shoe to the fire mntil warm; lay the sole on gradu- ally, beginning at the toe. In half an hour para it »eatly with a knife. It must be remembered that if you make the up- per leather of a shoe water-tight, it it rendered meas- urably air tight, and this occasions dampaeis on the inside, creating ill odors aud coldnesa, while any kind of oily substance must not only rot the materi- al but cause a noisome smell. Another wit to Make Soles Water Pbooe.— Take new boots before they havo been worn, and hold the aolea to the fire until they are well warmed ; then warm a little tar In a tin cup and apply it with a swab to the soles ofthoes, but not hot enough to burn the leather, then let it be well dried in before the ire. This will never work out while warming the feet; but this tar should be applied the first of each month until May, if the boots are worn much in the wet. This tar penetrates the sole to the eighth of an inch, and renders it almost as hard as horn. Grease of any kind will soften the leather and make it more porous. Without this tar application, the first wetting of the sole6 will contract them and make them fit not so well, sometimes making them too small altogether. Varnish for Shoes. It is a bad plan to grease the upper leather of shoes for the purpose of keeping them soft ; it rots the leather and makes it admit dampness more read- ily. Make a varnish as follows, and you will find t much more beneficial to the leather : 280 Varnish for Shoes. Put half a pound of gum shellac, broken up iu small pieces, in a quart bottle or jag, cover it with alcohol, cork it tight and put it on a shelf in a warm place ; shake it well several times a day, then add a piece of gum camphor as large as a hen's egg; shake it well and in a few hours shake it again and add one ounce of lamp black; if the alcohol is good it will be dissolved in three days; then shake and use. If it gets too thick, add alcohol—pour out two or three teaspoonfuls in a saucer, and apply it with a small paint brush. If the materials were all good, it will dry in about five minutes, and will be removed only by wearing it off, giving a gloss almost equal to patent leather. The advantages of this preparation above others, is, that it does not strike into the leather and make it hard, but remains on the surface and yet excludes the water, almost perfectly. This same preparation is admirable for harness, and does not soil when touched, as lampblack mixtures do. If boots are treated as above, and just before go- ing out of doors the stockings are removed, and both feet and stockings are well dried before the fire, the feet will feel comfortably warm for several hours ; it is the moisture or steam about the feet which often makes them feel cold by the out-door air condensing them. No one should travel in winter with tight- fitting shoes ; they arrest the circulation ; this in- duces coldness, causing a general feeling of discom- fort all over the body, even making the mind fretful and irritable. A woolen stocking will alone keep the feet warmer than the same stockings and a tight fit- ting pair of boots besides. If a person has a good circulation, the feet will get warm of themselves if the tight boots are removed. No one can go to bed with cold feet without doing themselves a positive Tight Shoei. 281 injury ; and it is always best in winter-time, even if the feet do not feel cold, at bed-time to draw off the stockings and hold the feet to the fire or stove, rub- bing them meanwhile with the hand, until they are perfectly dry and comfortably warm in every part ; it is a pleasant operation of itself, and ought not to be dispensed with for a single night from October to May ; it is one of the best anodynes ; it allows a person to fall asleep in five minutes who, with cold feet, would have remained awake for half an hour or more, and even then the sleep will be unrefreshing and dreamy. As cold feet induces a number of dis- eases, aggravates others, and delays the cure of all, it is worth all the trouble one can take, if thereby, even in the course of months, the delightful condition can be brought about wherein the feet are in such a natural and healthy state, that the mind is never at- tracted towards them unpleasantly. Tight Slices Interfere with the pleasure of locomotion, cause corns, and even rheumatic gout ; hence it is worth while to adopt the following advice : Just put on two pair* of thick stockings before the measure is taken, or before fitting your feet with ready made shoes ; then when you get home pull off both pair, put on one thin pair, wear them for a few days and then put on thicker. This simple expe- dient will prevent an incalculable amount of discomfort, irritation and loss in one year. Cleaning Shoes. — By the following method, boots and shoes may be cleaned easily, harmlessly, 282 To Preserve PofctoM from Bproutk^. and well, without scarcely soiling jour fingers, and save a great deal of extra brushing. Scrape off the mud or wet dirt with an old spoon handle, or, what is better, a wooden knife ; then, with* soft, damp raj or sponge, reinoye what the knife failed to ; then set them back from the fire for fire or six hour*, or more ; thej will tken take a pol- ish as easily as before ttey ware wetted. Boots and shoe* for the winter should be large enough to admit of cork soles, which, if taken out ev- ery night and dried well, will keep the feet wajcm all the tirue r without which condition no person can pos- sibly have good health, while there are many whose only obstacle to good health is cold feet. To Preserve Potatoes from Sprouting. There are various methods recommended for keep- ing potatoes and preventing their sprouting or. be- c oming unfit for table use in the spring. The fol- lowing is the Scotch method, recommended in llalVs Journal of Health. It is said that " mealy " pota- toes may be had all summer from the previous year's growth. To a pint of water add an ounce of liquid ammonia (hartshorn), or in that proportion ; let the potatoes be immersed in this mix- ture four or five days ; dry them. Their substance is thus con- solidated, and much of their moisture extracted without the slightest injury for all table qualities, but their vegatative power is forever destroyed. If spread out after immersion, so as to be well dried, they will keep good for ten menthe. Baked potatoes are easily digested, requiring only two hours and a half, but one hour longer if boiled. The sprouts of potatoes uncovered with earth con- tain solanum, a powerful poison, the potato becoming green, and is then unfit for even animals. To have How to have M«aiy Potatoes. 266 mealy potatoes for the table, boil them until the fork easily penetrates ; pour off all the water ; cover the vessel with a cloth near the fire until "steamed dry." We will add that in no way is a potato so excel- lent as when roasted, so that while it is thoroughly cooked the skin will not be too hard to b* eaten. — Many people— a large majority-— merely eat the in- side of a potato, and reject the outside, or skin, which is really the best part of it, and possesses the finest flavor Another Plan.— Put the potatoes in the cellar ia boxaa, bar- rels or bins, and completely coyer with old carpet, rags, or aay substance that will completely exclude the light. If this is prop- erly done, there will be bo sprouting. Another Wat to have Mbaly Potatob*. — Sprinkle the bot- tom of the potato bin with lime, and put in about six imchee deep of potatoes, then sprinkle with lime as before. Put in aaother layer of potatoes about six inches deep and sprinkle agai© with lime, and continue the process until the bin is Hied. One bushel of lime will answer for forty bushels of potatoes, though more will not hurt them. The lime rather improves the flavor of the pota- toes. Another Method.-— This we will not warrant, though we liave the assurance of thosa who havs tried it, that it is infallible. Fill a basket of potatoes and dip them iate a kettle of boiling water, and let them remain two or three minutes. Repeat the operation until you hav« thus caret* all you waat for spring use. The boiling water kills the germ so they will apt sprout and be- come soft. Dry then* before packing away. One More Method. — Try the following : Pat a quantity of powdered charcoal ia the bottoa* of the bin. After putting in potatoes to the depth of about a foot, sprinkle in more powdered charcoal and thus fill up the bin. The char- coal will preserve their flavor and prevent the sprtuts from start- ing in the spring. 284 To Transplant Sweet Potatoes. Sweet Potatoes— to Transplant. The very general production of this esculent with- in the last few years, will be a sufficient excuse for introducing here, short directions for transplanting, cultivating and preserving them. It is better to pre- pare your ground immediately before the planting, as the freshly prepared ground is much looser, and is therefore, mpre suitable to receive the plants. Having got the ground, together with your plants all ready, no matter how dry the weather, commence about the middle of the afternoon, having tubs or barrels of water conveniently situated, and use about a teacup full of water to each plant. The ground being loose, the four fingers of the right hand are passed down igth into the earth and the dirt pulled up so as to make a hole large enough for a cup of water. With your left hand carefully set your plant down as it should stand. Now let some person pour on the cup of water, which will cause the fibrous roots to swim and straighten out, and assume their natural posi- tion. Now quickly let the dirt in your right hand be conducted around your plant in as loose manner as possible, leaving the top of the plant properly out of the ground. No packing is desirable in this case. By using this method we never have to wait for a suitable season, but get the plants ready as soon as possible. Thus set, they commence growing right along,and live and do better than if planted in any other way, unless it is a very favorable season. Much time is saved, and we have a much larger and more abund- ant crop. If the water is slightly manured it willte still better. To Keep Sweet Potatoes. To keep the sweet potatoe for use through the winter requires much care. One great requisite is, to have the potatoes gathered before they are injured by frost or by remaining in cold soil after the vines are killed. Another very important item is to have them carefully handled. If they are dry when brought from the field they may be put up the following day, if moist they should be allowed to dry twenty-four hours before putting up. If mud- dy and wet, a longer time is needed. Throw out all cut and bruised ones. The potatoes may be placed in boxes or bins of any convenient size, only that they must not contain potatoes more To Keep Apples. 285 than sixteen inches in depth, and if placed one above another, must have an air space of at least two inches between the bottom of one and the top of another. They should be raised from the floor in the bottom of the box, then fill half full of potatoes, then shovel in sand until the crevices are well filled, then fill up with potatoes and finish with sand, having an inch of sand above the top of the potatoes. The sand should be dry, dusty, and screened if possible, so that it will run well. The best time to secure the sand is in the months of August and September. Dry it on a platform of boards in the sun, and store it away in a dry place. — It will require about one-third as much bulk of sand as there Is of potatoes to be put up. To keep well, the sweet potato needs an even temperature. To Preserve Grapes. Pick the grapes carefully, without bruising, and pack them in tight boxes. Put in a layer of raw cotton,' then a layer of grapes, then another layer of cotton, and so on, until the box is full. — When carefully prepared in this way they may be kept all winter. French Method. It is said that the French, who ought to know all about grapes, adopt the following method of preserv- ing grapes the year round : Piek the bunches just before they are thoroughly ripe, and dip them in lime water having the consistency of thin cream. The lime coating keeps out.the air and checks any tendency to decay. When grapes thus prepared are wanted for the table, they are placed for a moment in hot water, and the lime will be removed. To Keep Apples. Apples may be kept for winter and spring use as follows : Put your apples in casks er 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. Apples may be kept in this manner sound and fresh until they grow again. Any kind of sand will do, but it must be perfectly dry. If apples are immersed in any kind of grain they will keep good all the year round, and the grain will not in any wsty be the yr^m ft* it. This nwi not in- 286 Time to Oiit Timber. volve any preparation or expense, as the apples may be put into a corn or oat bin, and a|prn or oats in- tended for feed may be kept this way as well as any other. To Pack Fruits for Long Distances. A friend who has been in the small fruit growing business for some time, furnishes us with his meth- od of packing fresh fruits of various kinds, to send distances varying from 50 to 500 miles. He says- " I have invariably packed from 60 to 80 bunches of grapes, and 50 or 60 dozens of peaches or apri- cots in one box, and received letters from persons who said they had arrived as safe as if they had been picked from the trees that morning. The following is his method : Take a box in size According to the quantity to be sent. Put a layer of sweet bran in the bottom, wrap soft paper around eaxht bunch of grape6, by holding it over the sheet of paper and care- fully bringing the four corner* up to the stem and giving them a slight twist; then lay the bunch on its side in the box, and so on until the first layer is finished. Then fill the whole over with bran, and giye the box a gentle shake as you proceed. Begin the second layer as the first, and aro on until the. box is comple- ted. Thus with neat hands the bloom is preserved, and may bo sent to any distance; but with clumsy hands, quite the contrary, and often an entire failure, at the putting in and taking out of the box are the mo6t important points to bo observed. The Time to Cut Timber. Timber should always be cut betwen the 1st of August and the 1st of December, to make it last, and to keep it from powder post and the borer. Timber cut at this season of the year will be very much sound- er and far more durable than that which is cut at any other season. Try it and see* To *&ak© Hens Lay in Winter*. 287 To Prevent Pence Posts from Decaying. Several methods are given for preventing fence posts from rotting in the ground. Always set the end of the post towards the top of the tree into the ground. One way is to char the end of the post as far as it goes into the ground, by burning. It is said this will make them last ten times as long as they would without such preparation. Another method is to saturate the end of the post with tar as far as they go into the ground. The following is the meth- od of preparing them : Procure a sheet iron tank, of the same depth you wish the posts to be tarred, and two and a half or three feet in diameter. Have this set on a common stove and set it full of posts, with the top end downward. Fill up the tank with tar and boil for an hour. To Make Hens Xjay in the Winter. There are various methods advised to make hens lay in winter, each probably ha7ing more or less vir- tue. One is to feed them occasionally with freslii meat, some say raw, and others cooked. The follow- ing is the plan recommended by one of our farmer: friends, and which has been tried successfully : Raise a sufficient quantity of sunflowers for the hens to feed up- on the seeds all the winter, and you will have plenty of eggs. — The best way to raise them is to plant with potatoes, then you can also plant Lima beans, which will run up the stalks and 6ave the expense of polling. The sunflower will shade the potatoes, and make them grow better and be much sweeter, so that three crops can be raised off one piece of ground. Cut your sunflowers up, when ripe, at the bottom of the stalk, and set them up on the *u 1' With their neads close together, near your fowl-vard, where the hens can run under between the stalks and pick u"p the seeds *s they fall down. 28 8 To tell a Horse's Age by his Teeth. To Tell a Horse's Age by His Teeth. It is frequently convenient to be able to determine approximately the age of a horse for yourself. An expert frequently does this at a glance at the animal's mouth. The following is the only rule we are aware of for determining the age of a horse by his teeth : At birth, only the two nippers or middle incisors appear. At one year old, the incisors are all visible on the first or milk set. Below three years, the permanent nippers have eome through. At four years old, the permanent dividers next to the nippers are out. At five years of age the horse has forty — twenty-four molar or jaw teeth, twelve incisors or front teeth, and four tusks or canine teeth, between the molars and incisors, but usually wanting in the mare. At six, the bellow under the nippers, called the mark, has dis- appeared from the nippers, and diminished in the dividers. At seven, the mark has disappeared from the dividers, and the next teeth, or corners, are level, though showing the mark. At eight, the mark is gone from the corners, and the horse is said to be aged. After this time, indeed, good authorities say after five years, the age of a horse can only be conjectured. But the teeth gradually change their form, the in- cisors becoming round, oval, and then triangular. — Dealers sometimes bishop the teeth of old horses ; that is, scoop them out to imitate the mark, but this can be known by the absence of the white edge of enamel which always surrounds the real mark, by the shape of the teeth, and other marks of age about the animal. When a Horse is Unsound. It frequently becomes necessary to determine whether a horse, is unsound or not, or wh^tte he is Dyeing. 289 vicious or not. In such cases it is well to have some guide to know what constitutes unsoundness, or vic- iousness in the eye of the law. Any of the follow- ing defects constitute unsoundness in a horse : Lameness, of all kinds and degrees. Diseases of any of the in- ternal organs. Cough of all kinds as long as it exists. Colds or catarrhs, while they last. Roaring, broken wind, thick wind, grease, mange, farcy and glanders, mergrims or staggers, founder, convex feet, contracted feet, spavins and ringbones, enlargement of the sinews or ligaments, cataracts and other defects of the eye, impairing sight. The following may or may not occasion unsoundness, accord- ing to the state or degree in which they exist : Corns, splints, thrushes, bog-spavins, thorough-pins, wind-galls, crib-biting. — Curbs are unsoundness when it cannot be remedied by care and skill. Quidding, when a confirmed habit, injures the soundness of a horse. Defects, called blemishes, are : Scars from brokett knees, capped ho^ks, splints, bog-spavins, and thorough-pins ; loss of hair, from blisters or scars, enlargement from blows or cutting, and specks or streaks on the corners of the eye. Vices are : Restiveness, shying, bolting, running away, kick- ing, rearing, weaving or moving the head from side to side, string- halt, quidding, dipping the halter. On Dyeing. Dyeing is one of those domestic operations that every housekeeper occasionally has to resort to. It may a» well be remarked here that in all operations in dyeing great neatness should be observed ; not that kind however observed by the lady who told the girl to give the water pail, that she was using in mopping the floor, "a cold water rinse" before ghe brought water for tea, because she " abhorred nasii- ness." Everything to be dyed as well as all the vessels and utensils used should be perfectly clean. All articles to be dyed should be thoroughly washed and scoured with soap, and then thoroughly rinsed until the soap ia entirely washed out. M 290 « Dyeing. The following information will be found useful in dyeing fabrics, as regards the colors they will take. If the material be Black — it can only be &jj£t\ black,; brown, dark green, dark crimson, dark claret, and dark olive. Bronm — can only be dyed black, dark brown, dark claret. Bark Green^bhtok, dark brown, dark gapen, dark claret, dark olive. Light Green — dark green, black, dark brown, dark crimson, dark claret, dark olive. Baric Crimson — black, -brown, dark crimson, dark claret. Light Crimson — will take the same as dark crim- son. Lawn — will take dark crimson, dark green, black, brown, dark claret. Bark Blue — black, brown, dark crimson, dark green, dark claret, dark olive, dark blue. Pale Blue — dark crimson, dark green, black, brown, claret, dark blue, dark olive, lavender, or- ange, yellow. Olive — will dye brown, black, dark green, dark crimson, dark claret. Lavender — black, brown, dark crimson, claret, lavender, olive, pink, dark green. Pink — olive, dark blue, dark fawn Dyeing. 291 Rose — same as pink, also orange, scarlet, and gi- raffe. Straw — primrose and yellow will dye almost any- color required, as also will peach and giraffe. Gray — will only dye, besides black and brown, dark green, dark claret, dark crimson dark fawn, and dark blue. White silk, cotton .aid woolen goods can be dyed any color. As cotton, silk and wool all take dye differently, it Is almost impossible to re-dye a fabric of mixed stuff any color except the dark ones named above. As appears from the above list, pale blue will re-dye better than any other color. You get your materials all ready for a rag carpet, then you want rules to refer to, for preparing your colors. The following ten colors will make a beau- tiful carpet, and they will retain their brightness un- til the carpet is worn out. In these recipes use soft or rain water, and have the yarn thoroughly rinsed after dyeing. Madder Red fob Woolen Yarn.— For 2X pounds yarn, take % pound alum in sufficient water to cover the yarn, and boil the yarn in the solution for 2 hours, and then rinse, wring and dry it. Boil bran with 2 gallons of water and strain, add the liquor to the madder, which has been soaked in strong vinegar, enough to wet it, add sufficient water to allow the mixture to cover the yarn and bring the whole to a scalding heat. Put the yarn into the dye and let it scald for half an hour without getting hot . euough to simmer. When the yarn is removed from the dye it may be made of a bright red by washing it in soap suds, or 292 Dy*eiifg. it may be made crimson by dipping it in weak lye slightly warmed. Blue. — One ouncte of pulverized indigo dissolved in six ounces of concentrated oil of vitriol makes what the druggists call sulphate of indigo, and what is known to the old fashioned dyers as " chymic." If the indigo be good and the acid sufficiently strong, the solution may be made in a glass bottle. For fear of failure in both these particulars, it is as well to buy the sulphate of indigo ready made from the drug stores. For 1 pound of yarn, dissolve % pound alum in sufficient watei to cover the yarn, add a little of the sulphate of indigo, put in the yarn, boil for a short time and rinse well. The depth of col or may he graduated by using more or less sulphate of indigo. Dark Brown. — Into a vessel large enough to contain the yarn- put white-walnut bark enough to half fill it. Fill up the vessel with water and boil for an hour. Take out the bark and put in the yarn and boil. Remove the yarn and air it, and if not dark enough, dip it in lye, increasing the strength of the lye if a very dark shade is wanted. A reddish brown may be given by adding a handful of camwood to the above. t^LiGHT Brown. — Proceed as for dark brown, using white ash bark instead of walnut, and dip the yarn in strong lye. The yarn as it comes out of the dye, may be nearly white, but the lye will darken it, and if one immersion is not enough, dip it again. The lye will not injure the yarn if it be thoroughly rinsed afterwards. Camwood Brown. — For 2 pounds of yarn, boil 1 pound of cam- wood in sufficient water to cover the yarn, until the color is ex- tracted. Put in the yarn and boil until it has taken the color, then remote it, add to the liquor X ounce oil of vitriol, and put in the yarn again and simmer. If not dark enough, add 1 or 2 ounces of blue vitriol and simmer until the desired shade is ob- tained. Pink.— For 2 pounds yarn, take % of an ounce of cochineal, 1% ounces cream of tartar and 3 ounces of chloride of tin. This last may be had at the drug stores under the name of muriate of tin, or tin mordant. Soak the cochineal in a quart of warm water,and add it to warm water enough to cover the yarn, add the cream of tartar and the chloride of tin, and boil until the desired color U obtained. Double the cochineal Trill make scarlet. Dyeing. 293 Lilac or Purple.— For each pound of yarn dissolve >£ pound of alum in sufficient water, and simmer the yarn for two or three hours. Make a dye of % pound Nicaragua wood for each pound of yarn by boiling out the wood in sufficient water. Put the yarn from the alum water into this dye and boil from 15 to 20 min- utes, remove and drain it, dip in strong lye and rinse well in cold water. Yellow. — Make a strong decoction of black-oak bark, eno ugh to cover the yarn, and for each pound of yarn add % pound of al- um, and 1 ounce of chloride of tin. Boil until the proper color is produced. Orange.— Proceed as for yellow, but add madder in sufficient quantity to produce an orange color. Or instead, for 1 pound of yarn take 1 ounce annotto, and \% ounces pearlash. Slice the an- notto into 4 quarts and dissolve the pearlash in an equal quantity, and mix the two liquids and boil. Put in the yarn and simmer 15 or 20 minutes, and wash it in strong soap suds as soon as it com es from the dye. Green. — Prepare a yellow dye of black oak bark, as directed above, add gradually the sulphate of indigo, until the proper shade of green is produced, put in the yarn, stir well and let it boil. A Permanent Blue. The following process is said to produce a very fine, permanent blue. Boil the cloth in a brass kettle for an hour, in a solution con- taining 5 parts of alum and 3 of tartar for every 32 parts o f cloth. It is then to be thrown into warm water, previously mixed with a greater or less proportion of chemic blue, according to the shade the cloth is intended to receive. In this water it must be boiled till it has acquired the desired eolor. Here is another blue that is highly recommended. Take \% ounces prussiate of potash, 2 ounces copperas, each dissolved in 4 gallons of rain water as warm as you can hold your hand in. Pat your goods into the copperas water, and let stand 5 or 10 minutes; wring out. Then put 2 tablespoonfuls of the oil of vitriol into the prussiate of potash water, and let it stand a sufficient length of time to produce the desired color. Wring out without rinsing. Blue Dye For Silks. Take a % pound oil of vitriol and turn it upon a % ounce of Spanish indigo that has been reduced to a fine powder. Stir them well together, then add a lump of pearlash, the size of a pea — as soon as fermentation ceases, bottle it. It will be ready for use For a greea dye, use doubl* the amount of indigo. 294 Dyeing. These dyea will not answer for cotton goods as the vitriol rots the the threads. To dye a pale color, put to each quart of soft, warm -water that is to be used for the dye, ten drops of the above composition — if you wish a deeper color, more -vrill be necessary. Put in the arti- cles without crowding and let them remain in it till of good color. The dye stuff should be kept warm. Take the articles out with- out wringing ; drain as much of the dye out of them as possible, and then haug them to dry in a dry ehady place. They should be dried quickly or they will not look well. When perfectly dry, wash them in luke warm suds to k,>ep the vitriol from injuring the texture of the cloth. A little of • he'above composition mixed with yellow dye will make a lively, right green. Another Madder Red. The following preparation will give a very fine madder red : For each pound of cloth soak half a pound of madder in a brass kettle over night, with sufficient warm water to cover the cloth you intend to dye. Next morning put in two ounces of madder compound for every pound of madder. Wet your cloth and ring it out in clean water, then put it into the dye. Place the kettle over the fire and bring it slowly to a scalding heat, which will take about half an hour ; keep at this heat half an hour if a light red is wanted, and longer if a dark one, the color depending on the time it remains in the dye. W r hen you have obtained the col- or, rinse the cloth immediately in cold water. A Fixe Scarlet Red. — The following will pro- duce a fine scarlet red, that will fairly make your eyes water with its brightness : Bring to a boiliDg heat, in a brass kettle, sufficient soft water to cover the cloth you wish to dye ; then add 1% ounces cream of tartar for every pound of cloth. Boil a minute or two, add 2 ounces lac dye and 1 ounce madder compound (both previously mixed in an earthen bowl,) boil five minutes ; now wet the cloth in warm water, wring it out and put it in the dye ; boil the whole nearly an hour ; take the cloth out and rinse it in clear, cold wa- ter. Another Green. — Here is another method of pro- ducing a deep green ; For every pound of cloth add Z% ounces of alum and 1 pound of fustic. Steep (not boil) till the strength is out ; soak the cloth till Unacquires a good yellow, then remove the chips, and add the c hemic blue by degrees till you have the desired color. Dyeing. 295 Here is another shade of green : Make a dye of 1 pound of fustic, and sufficient water to over 3 pounds of cloth or yarn. Let your article-, for col raid in this dye for two hours. Wrinc; out, and add to the dye a sufficient quantity of extract of.in&igq to make it the shade required. Let your cloth remain in twenty or thirty minutes. Yellow Byes. Here are several methods for coloring yellow : One-half pound sugar of lead dissolved in hot water ; }{ pound bi-chromate of potash, di»*olved in a vessel of wood, in cold wa- ter. Dip first in the lead water, then in the potash, until the col- or suits. Another Yellow. — The following will produce a fine yellow dye for five pounds of goods : Take sugar of lead, 7 ounces and dissolve in water; dip the goods two hours. Maize a new dye with bi-ehromate of potash -L ounces ; di ) until the color suits then Wring out and dry. If it is not sufficiently yellow, be repeated. Yellow for Silk.— For 1 pound of silk, take alum 3 ounces, sus;ar of lead % of an ounce. Immerse the goods and let stand over ni^hi, ; take out, drain, and make a new dye with fustic, 1 pound. Dip in this last unti red coin- 'is obtained. The yellow or ^reen for wool works equally well on silk. Tne following will produce a good buff color : Boil equal parts of annotto and common potash in clear, soft water. When dissolved, take it from the fire ;"when cool, put it in the goods, which, as we have before said, should be v/ ashed clean, and be free from spots ; set them on a moderate fire, where they will keep hot until the goods are of the shade you wish, . The following is for salmon and orange color: Tie annotto in a bag, and soak it in warm, soft soap suds, till it becomes, soft so that you can squeeze enough of it through the bag to make the suds deep yellow ; put in the articles, boil them till of the shade you wish. There should be enough of the dye to C( --cr the goods ; stir them while boiling to prevent them from spotting. Draijt them out of the dye and dry them quickly in the shade : when dry, •■ ish them in soft soap suds. Goods dyed in this minis w .-hmld never in clear water. Pea< I ; all make a gQod straw or lem- on color, according to the strength of the dye. They should be steeped in , in an earthen or tin vessel, and then strained, and the dye set with alum and a little gum arable dis- solved in the dye if you wish to stiffen the article. 296 Dy*tog. Sumac Colors. Tha following are some of the coloring capacities of the well known shrub, sumac : The bark boiled in soft water to which a solution of alum is added, produces a yellow. The shoots and leaves, cut in September and dried, boiled in iron, and set with a very little copperas, produces drab and slate colors on cotton a»d wool, according to the quantity used. The red berries or bobs prepared as the shoots and leaves, colfr a beautiful nutgall color. Butternut Brown.— Soak the bark in warm water several hours, then put in the woolen cloth alo«£ with the bark, and bring it slowly to a scalding heat, airing the cloth every half hour, u»til the strength of the bark is exhausted, but do not let it boil. You may temper tke shade of the browm by the quantity of the bark u*id. Red D yes. Madder makes a good durably red, but not a bril- liant color. To make a dye of it, proceed as follows: Allow for 3^ pound of the madder, 3 ounces of alum, and 1 ounce cream of tartar, and 6 gallons of water. This proportion of ingredients will answer for 7 pounds of goods. Heat half the water scalding hot in a clean brass kettle, then put in the alum and cream of tartar and let them dissolve. When the water boils, stir the alum and tartar up in it, put in the goods and let them boil a couple of hours ; then rinse them in fair water ; empty the kettle and put in three gallons of water and the madder ; rub it fine in tfce water ; then put in the goods, and set them where they will keep scalding hot for an hour without boiling, then increase the heat mntil tkey boil. Let them boil five minutes, then drain them out of the dye, and rinse theai without wringing, in fair water, and hang them in the shade where they will dry. Slat© Color. To dye a good slate color use the following : Boil sugar-loaf paper with vinegar in an iron kettle. Put in al»m to set the color. Tea grounds set with copperas make a good slate. Black Dye. The following will give a very fine black for either cotton, silk or woolen goods. Take for each pound of goods that are to be dyed, 1 pound of logwood, soak over a^ght in soft water, then boil an hour, and Dyeing; 297 strain the •water in which it is boiled. For each pound of log- wood, take 1 ounce blue vitriol, dissolve in luke-warm water suf- ficient to wet the goods. Dip the goods in; when saturated with it, and turn the whole into the logwood dye. For cotton goods— set the vessel on the fire and let the goods boil ten or fifteen minutes, stirring them constantly to prevent their spotting. Take the goods out and drain them without wringing, and hang them is a dry shady place, where they will have the air. When dry, set the color, by putting them into scalding hot water that has salt in it, in the proportion of a tea- cupful to 3 gallons of water. Let the goods remain till cold,then hang them where they will dry, without wringing. For silk or woolen goods, — go through the same process as above, only the goods must not be boiled in the dye-stuff, but should be kept at a scalding heat for 20 minutes. Set the c olor of silk goods with boiling hot soap suds — let them remain in it till cold. The eclor of woolen goods is set as above given for cotton goods. Another Black. — The following will produce a black that will not fade by exposure to th© sun, nor impart any of its color in fulling : Take blue vitriol 5 ounces; boil it a few minutes, then dip the goods % of an hour, airing often. Take out the goods and make a dye with 3 pounds logwood; boil % an hour ; dip % of an hour and air the goods, then dip % of an hour more. Wash in strong suds to set the color. The above proportions are calculated for 6 pounds of woolen goods. To Color Wool Black.— For 10 pounds of wool boil together 4 ounces bi-ehromate of potash and 3 ounces ground argal, and put in the wool. Stir well and let it remain in the dye 4 hours. Take out the wool and rinse slightly in clear water. Then make a dye by boiling 3)^ pounds logwood and 1 pint chamber lye 1 hour, and let the wool lie in all night. Wash in clear water. Green. — A verj desirable green may be secured in this way : Boil together equal parts of yellow oak and hickory bark. — Add to the dye thus made extract of indigo, 1 tablespoonful at a time until you get the desired shade. Another Green. — For each pound of goods, steep one pound of fustic and 3% ounces of alum, until the strength is out, and soak the goods in the mixture until a good yellow is obtain- ed. Then after removing the chips add the extract of indigo, 1 tablespoonful at a timo until the color suits. 298 Dyeing. A Lively and Beautiful Drab, — Light colored fabrics — cotton, wool, silk or linen — such as gloves, stockings &c, may be dyed a beautiful drab as fol- lows : To a pint of rain water add 6 or 8 grains of nitrate of silver ;— when it is dissolved stir it well, and immerse the perfectly clean fabric. Stir it well with a clean stick until it is perfectly and evenly saturated. When thoroughly soaked, wring out quickly with the hands, they being instantly washed. Dissolve % ounce sulphuret of potassium in a pint of water, and saturate thft goods with it evenly and well. Then wash in clear water and it is fin- ished. For this dye glass vessels should be used. Snuff Brown. — The following will make a dark permanent snuff brown for 5 pounds of cloth or wool: Boil 1 pound camwood % of an hour, then dip the goods % of an hour. Take out the goods and add to the dye 2% pounds of fustic— boil 10 minutes and dip the goods again % of an hour- then add 4 ounces copperas and 1 ounce blue vitriol, and dip again half an hour. If not dark enough add more copperas. Another Blue. — We have already given one or two recipes for a blue dye. Here is another that is quick and permanent. The following ingredients are for 2 pounds of goods : Mix 5 ounces alum and 3 ounces cream tartar with water enough to cover the goods. Boil the goods in this for 1 hour ; — then'throw the goods into warm water, which has more or less of the extract of indigo in it 2 according to the depth of color de- sired, and boil again until it suits, adding more of the blue if needed to give the desired shade. To Color Stocking Yarn. Housekeepers who love to have the finest colors for their home made hosiery as well as the best of everything generally, use the following dye for col- oring stocking yarn between a purple and blue. — The following ingredients are for 5 pounds of yarn : Dissolve 1 ounce bi-chromate of potash and 2 ounces alum, in water and bring it to a boil, putting in the yarn and boiling one Dyeing. 299 hour; then make another dye of 2}{ ounces logwood and boil the yarn 1 hour in it. The above process will be equally as good for silk. The more of the logwood extract used, the darker will be the shade. i Scarlet for Tarn or Cloth.— Take cream of tartar }£ ounce, cochineal well pulverized % ounce, muriate of tin 2% ounces. — Boil together and then put in the goods ; work them briskly for 10 or 15 minutes, after which boil an hour and a-half, stirring the goods slightly while boiling. Take out and wash in clear water and dry in the shade. Lac Red. — We have already given several reci- pes for red dyes. Here is another that gives a very desirable shade : Boil 10 ounces of argal a few minutes, then mix 1 pound of lac fine ground, with 1% pounds muriate of tin and let them stand 2 or 3 hours; add half of the lac to the argal dye and dip the goods for half an hour, then add the balance of the lac and dip again 1 hour; keep the dye at a boiling heat until the last half hour when it may be allowed to cool off. SliVER Drab. — The following makes a very pret- ty color for silk or woolen goods, the ingredients be- ing calculated for 5 pounds of goods : Boil together 1 teatpoonful of logwood and the same amount of alum, then dip the goods one hour. If the shade is not dark enough add equal quantities of alum and logwood, until siuted. To Make Chemic. — The following is the rule for making good "chemic" or extract of indigo, which druggists generally keep on hand. It may be made and kept bottled for use, when wanted, as it im- proves by standing : Stir into % pound oil of vitriol, 2 ounces of finely ground indi- go, and continue to stir the mixture for half an hour. Cover it and let it stand for 2 or 3 days, stirring 3 or 4 times a day. Then to neutralize any excess of acid it may contain, stir in saleratus as long as it foams. Put into a glass vessel and cork tight, and it is ready for use. For Carpet Rags. The following directions are more especially giv- 300 Dyeing. en in reference to carpet rags, which may in this way be changed from dark to light colors, at the op- tion of the dyer, premising always that the rags have been washed clean : Fer every 5 pounds of rags take muriate of tin % of a pound, and mix with it % pound lac. Dip the goods in this dye 2 hours, boiling half the time. This will give them a lac red. The same foods can be made a beautiful purple by adding a little logwood. »e careful and not get in too much. Much beauty may be added to the carpet by ta- king white rags in the skein and tying and coloring them red, green and purple. Black for Cotton Goods.— Boil 3 pounds sumac wood and bark for half and hour, and then steep the goods in it for 12 hours, and dip in lime water half an hour. Add 8 ounces copperas to til* sumac liquor and dip the goods another hour; then run them through the lime water again for 15 minutes. Now make anoth- er dye by boiling 2% pounds of logwood one hour, and dip the goods m it 3 hours; then add to the logwood dye 2 ounces of bi- chromate of potash, and dip one hour. Wash in clear cold water and dry in the shade. The above is calculated for 5 pounds of cloth. Sky Blue. — Boil 4 ounces of blue vitriol a few minutes, in suf- ficient water to dip 3 pounds of goods— dip the goods three hours, then pass them them through strong lime water. This color may be changed to a beautiful brown by putting the goods through a solution of prussiate of potash. Green for Silk, — A very handsome green may be given to silk with oak bark as follows : Boil 8 ounces yellow oak bark for half an hour, then turn off the liquor, add to it 6 ounces of alum and let it stand until cold. Have the goods previously colored a light blue, washed and dried. Dip them in the alum and bark dye. If necessary to make the color take well, warm the dye a little. The above is for 1 pound of silk goods. Mulberry for Silk.— For 1 pound of goods dissolve 4 ounces alum in sufficient water, and boil the goods one hour. Wash out and dip for half an hour in another dye made by boiling together 1 ounce of Brazilwood and }{ ounce of logwood. After dipping, add more Brazilwood and logwood in equal proportions until the desired bhade is obtained. Dyeing. SOI Light Blue for Silk. — Dissolve % a tablespoonful of alum in a teacupful of hot water and pour into a gallon of cold water. — Add chemic a teaspoonful at a time until the desired color is ob- tained. The more chemic is used the darker will be tke color. Pueple foe Silk. — The above may be changed to a beautiful purple as follows : Having first obtained the light blue by dipping in the home made blue dye tub, and dried, dissolve 4 ounces of alum in suffi- cient water to cover the goods (1 pound of silk), and dip when the preparation is a little warm. If the color is not full enough add a little chemic. Cinnamon foe Cotton and Silk. — The follow- ing makes a very beautiful cinnamon or brown for silk or cotton. It is a new process and will be found worth trying : Dissolve 2 ounces of blue vitriol in 1 gallon of water, and in this dip the goods for 15 minutes. Then run it through lime water, and you have a beautiful sky blue of much durability. — Next dissolve 1 ounce of prussiate of potash in 1 gallon of water and run the goods through the solution and you have the desired color. Ceimson foe Silk. — The following makes a beautiful and durable crimson for one pound of silk : Dissolve 3 ounces of alum im enough water to cover the goods, and raise to about blood heat, then dip one hour. Take out and drain. Have prepared another dye by boiling 10 minutes, 3 ounces cochineal, 2 ounces bruised nutgall and % ounce cream tartar in one pail of water. When a little warm be^in to dip, raising the heat to a boil, and dip one hour. Then wash and dry. Yellow foe Silk. — It may be noted here that the yellow or green dyes for woolen, work equally well on silk. gar of lead, in water to cover the goods, which should be im- mersed therein over night. Take out and drain; have ready a new dye made with fustic in which dip the goods until the desir- ed color is obtained. 302 Dyeing. Orange for Silk. — The following simple pro- cess will give a very fine orange : Dissolve 1 ounce each of annato and soda in water enough to cover the goods, and repeat until the desired color is obtained. Rust Spots. Brown or rust spots that sometimes occur in col- oring silk or woolen goods, may be removed or pre- vented by the following process : Make a weak lye and have it scalding hot, and put your goods in for fifteen minutes. Or throw some ashes into your dye and run your goods in it five minutes. The spots will entirely disap- pear. Muriate of Tin. This article enters into many of the foregoing rec- ipes for dyes. If you cannot get it of the druggists, you can make it for yourself after the following rule, and keep it on hand for use whenever wanted : Take a piece of block tin as large as a walnut ; melt it and pour it from the height of a few feet into a pail of water, to reduce it to small particles, that the acids may the more readily act upon it. Take it from the water, dry it and put into a strong glass bottle. Pour over it 12 ounces muriatic acid. Then add 8 ounces sulphuric acid, slowly, say a tablespoonful at intervals of about five minutes, that you may not break the bottle by heat. After acid is all in and the cbulition has ceased, stop the bottle tight, with a glass stopper or otherwise, and in twenty-four hours itVill be ready for use. Lime Water. This is another article that comes in use frequent- ly in the preparation of dyes. It is made as follows: Slack 1 pound of stone lime in a pail of water; stir well ctndlet . it stand until it becomes clear, and then turn into a tub of water in which dip the goods. If strong lime water is wanted take 1% pounds lime instead of 1 pound as above. To Clean White Ostrich Feathers. The following will frequently be found useful in Sympathetic and Invisible Inks. 303 case of accidental soiling of white plumes, or where they become soiled and faded from long usage : Four ounces of white soap, cut small, dissolved in 4 pints of water, rather hot, in a large basin; make the solution into a lath- er. Introduce the feathers, and rub well with the hands for fire or 6ix minutes. After this 6oaping wash in clear water, as hot as the hands can bear. Shake until dry. To Wash Scarlet Flannel. The following is a German plan for washing bright colored articles, without in the least injuring their color. It is said that if flannel is soaked in pure cold water before making up, it never shrinks at all. Get a washing trough filled from the pump, and in this place the flannel. As soon as it sinks to the bottom it is taken out and hung out without any squeezing. It drains itself, and does not lose the appearance of new flannel when dry. Take a handful of flour mixed with a quart of cold water, and boil ten minutes. Add it to the water you have ready to wash in. The articles will require many rinsings in clean water after being washed in this mixture; but if carefully done, the most brilliant scarlet will lose none of its brightness. To Refine Soap. Tlie following may be useful to somebody : Make a kettle of brine— 1 pint of common salt to 2 gallons of water. In 5 gallons of the brine boil 15 pounds of soap for two hours. When cold, cut in bars, scrape the sediment from the bottom of the bars, lay them on a sloping shelf to drain well, ex- posed to the sun for bleaching for a good while. Sympathetic and Invisible Inks. The use of these inks for pleasing experiments is a common thing, and they have sometimes been used for important purposes, carrying information through an enemy's lines, holding secret correspondence, &c. 304 Byinjfttiietio and Invisible Infe. The following full classification and explanation, may be used by some for pleasure, and by others for profit : Sympathetic inks are of four kinds : 1; When the writing becomes visible by simply applying heat or atmospheric moisture or dryness. 2. When pe- culiar gases or rapors make it risible. 3. When solutions of chemical or other compounds accomplish the same thing. 4. When the simple action of light will make the writing or drawing visible (Photo- graphic preparations). First Class.— No. 1. Black Sympathetic Ink.— Dissolve equal parts of muriate of ammonia and sulphate of copper, in as little water as they will dissolve in. At common temperature, the writing with this is invisible. Warm it, and the writing will appear, and disappear again when taken into common tempera- ture. Heat it quite hot and the writing becomes a permanent black. No. 2. Bid Sympathetic Ink. — Nitrate of the deutoxide of copper. A weak solution forms an invisible writing, which be- comes red by heating. No. 3. Yelhw Sympathetic Ink. — Chloride of copper. A very dilute solution is used, invisible till heated. To make it, dissolvo equal parts of blue vitriol and sal ammoniac in water. No.. 4. Telle d and Green Ink.— Nitrate of nickel and chloride of nickel. A weak solution forms an invisible ink which becomes green by heating when the salt contains traces of cobalt, which usually is the case ; when pure, it becomes yellow. No. 5. Green and Bed Ink. — Chloride of cobalt. A properly diluted solution will produce a pink writing which will disappear when thoroughly dry, become green when heated, disappear when cold, and pink again when damp. When often or strongly heated it will at last become brown red. No. 6. Blue Ink. — Acetate of the protoxide of cobalt. When the solution of this salt contains nickel or iron, the writing made by it will become green when heated ; when it is pure and free of these metals it becomes blue. No. 7. Light Brown Ink.— Bromide of copper. Perfectly invis- ible writing, which appears very promptly by a slight heating, and disappears perfectly by cooling. To prepare it, take one part bromide of potassium, one part blue vitriol, eight parts wa- ter. It is better also to discolor the blue vitriol with one part of alcohol. Sympathetic and Invisible Inks. 305 Amusing Application. — A winter scene may be so executed that the green leaves of the trees and a^id the grans on the foreground are painted with ink made from cobalt and nickel solution, No. 6 : the red berries and flowers with No. 2, yellow flowers and fruit with No, 3, and the blue flowers with pure cobalt, 6. When such a picture is slowly and care- fully heated, the invisible parts of the plants become visible, and it is as if the heat changed the winter into a summer scene. There are several other sub- stances which may be used for invisible writing, which become visible by heating — lemon and onion juice, milk, diluted sulphuric acid, etc., etc. Second Class. — No. 1. Dark Brown Ink. Acetate of lead. A drawing or writing with a strong solution of this salt becomes dark brown by exposure to sulphide of hydrogen gas. No. 2. Dark Blue Ink. — Iodide of potassium and starch. Wri- ting with this becomes blue by the least toueh of acid vapors in the atmosphere. It is in fact the celebrated ozone test. To make it, boil starch and add a small quantity of iodide of potassium in solution. No. 3. Light Blue Ink. — Sulphate of copper. A very diluted so- lution will produce an invisible writing which will turn light blue by vapors of ammonia. No. 4. Med Ink. — Soluble compounds of antimony will become red by sulphide of hydrogen vap«r. No. 5. Yellow Ink. — Soluble compounds of arsenic and per ox- ide of tin will become yellow by the same vapor. No. 6. Flesh-colored Ink. -Soluble compounds of manganese be- come flesh-colored by the same vapor. No. 7. Blood-red Ink. — An acid solution of chloride of iron is diluted till the writing is invisible when dry. This writing has the remarkable property of becoming red by smlpho-cyanide va- pors, and it disappears by ammonia, and may alternately be made to appear and disappear by those two vapors. To make this experiment more striking, take two wide-mouthed jars, oae with some liquid ammonia on the bottom, the other with some strong sulphuric acid and sulpho-cyanide of potassium. The last salt is added from time to time in a small quantity. Amusing Application. — As lead, antimony, ar- 306 Domestic Wines. senic and manganese, Nos. 1, 4, 5, and 6 above, all 'become respectively brown, red, yellow, and pink, by sulphide of hydrogen vapors, a drawing may be made with solutions of the salts of those metals, which will show the different colors when exposed to those . vapors. However, they do not disappear again, like the sympathetic inks of the hrst class. To make the sulphide of hydrogen gas, pour some diluted sulphuric acid on powdered black sulphide olution of I urn 1)1 ack ■-wood, will a;-] i, red by fife willi one of ad to make it' visible wash it by means of a . i Willi an iron solution. Fourth Cn\ss.— This class belongs to the photographic de- :; . One of the simplest preparations is a diluted sohi - -(ion or niiratc or' sliver used on paper which ha. : been pjM '• bed with Bqa-water or some other diluted salt solution. — inis writing will become black by exposure to ii^'h 1 -. Domestic Wines. The past few years have witnessed many changes, one of the most marked of them all is the change that lias come Over people in reference to the con- sumption of the co-called foreign wines. The vari- ■ of domestic wines that are now made will ac- count for this change measurably. A very nice ar- ticle of sherry is made trom the common rhubarb or pie plant, and its manufacture has become a large and important business in many localities. The follow- ing is the process for manufacturing Domestic Wines. 307 Tie Plant Wine. — Trim off the leaves and grind and press the stalks in any cider mill. To each gallon of juice add 1 gallon of •water and six pounds of refined sugar, and ii 1 1 the cask, leaving the bungs out. A moderately cool cellar is the best place to keep it. Fill up occasionally either from juice kept on purpose, or ■with sweetened water, so that impurities v.hieh rise to the sur- face while fermentation is going on, may he st erked off Win I .ficiently fermented, which will require from one to two months, hung tightly and let it remain until winter, when it may be racked off into other casks, or bottled. Some persons refiiie if before bottling, by putting into each barrel two ounces of isin- glass dissolved in a quail of wine. The manufacture of this wine was inaugurated in this country by the late B. P. Calioon of this city (Kenosha), and the above is his process. Here, is another method : For every 4 pounds of the stalks cut fine pour on 1 gal; boiling water, adding 4 pounds brown sugar; let it stand 6o 24 hours having added also a little cinnamon, allspice, < and nutmeg bruised as may be desired for flavoring. Stea .. stand a few days and bottle. Another Method. — Peel and slice the stalk of the leaf as for piejaf; put a very small quantity of water in Hie. vessel, just enough to cover the bottom ; cover the vessel and bring to a slight boii. Then strain, pressing out all the liquid ; to this, liquid add an equal quantity of water, and to each ganon of the mixture i pounds good brown sugar; set aside, ferment and skim. Leave in the casks and in bulk as long as possible before using. All wine is better kept in ca*ks. Rhubarb Cordial. — The following makes a warm cordial, laxative medicine, good in weakness of the stomach and bowels, and for regulating and strength- • ening the whole viscera : Take of sliced pie plant or rhubarb 5 ounces ; lesser cardamon seeds, bruised and Busked, 1 ounce ; saffron 4 drams ; S] white wine 4 pints; proof spirits 1 pint. Digest for ten clays and strain. Currant Wine. The most common of the domestic wines, and probably the best, i« made of the common red cur- 90S Domestic Wines. rant. When well made it is a good substitute foi any of the still wines. Pick your currants clean and as free from stems and leaves as possible, and express the juice with whatever facilities you have. After you have pressed out all the juice you can, pour on to the crushed fruit as much boiling water as you have of the juice, or if you waat more body to your wine, less. Let it stand 2 hours, and then press out and mix with the juice. To each gallon of the mixture add 4 pounds good brown sugar. Pour into your cask and let it stand 3 or 4 weeks, or until it has worked, with i bung hole simply covered with a piece of gauze to keep out flies, etc. When it has done working bung it up till you are ready to bottle. When bottled lay the bottles on their sides in the cellar. Some persons use but one-quarter juice in making currant wine, but the excellence of the wine will be in about the proportion of currant juice used, the I less water is put into it the better it will be. Blackberry Wine. There is no wine equal to the blackberry wine, when properly made, either in flavor or for medical purposes, and all persons who can conveniently do so should manufacture enough for their own use ev- ery year, as it is invaluable in sickness as a tonic, and nothing is a better remedy for bowel diseases. The following process for making blackberry wine is recommended by a gentleman who for three years has made the best blackberry wine we ever had the pleasure of tasting, and we are glad to be able to furnish it to the patrons of this book. To each quart of juice, take 3 quarts of water and 3 pounds of sugar — brown will do. If you have plenty of juice, you can use less water and it will much improve the quality. One bushel of berries, if good, will make ten gallons. Mix thoroughly, strain, and put into a strong cask, which should be well cleansed and fu- migated. The cask must be full, to allow the refuse to work out during the process of fermentation. You must fill up the cask Domestic Wines, 300 thrice a day with fresh water, so that the refuse will all run out. Put a spigot into the cask before putting in the wine, and slant it enough to prevent the dr^gs from running out when you are racking off. Cork the cask tightly after it has fermented, unless you should choose to fill it into champaign bottles, cork and wire them, and then seal. This will give you a sparkling wine, vastly superior to any Catawba, and much cheaper. Here is another that is claimed by those who hare used both, to be the best : Measure your berries and bruise them ; to every gallon adding a quart of boiling water. Let the mixture stand twenty-four hours, stirring occasionally ; then strain off the liquor into a cask, to every gallon adding 2 pounds of sugar ; cork tight and let it stand till the following October, and you will have wine ready for use, without further straining or boiling, that will make lips smack, that never smacked under similar influences before. Still Another. — Having procured berries that are fully ripe, put them in a large vessel of wood or stone, with a cock in it, and pour upon them as much boiling water as will cover them. As soon as the heat will permit, put the hand into the' vessel, and bruise the berries well, till they are all broken. Then let them stand covered till the berries begin to rise towards the top, which they generally do in three or four days. Then draw off the clear liquor into another vessel, and add to every 10 quarts of this liq- uor, 1 pound of light brown sugar. Stir it well and let it stand to work a week or ten days in another vessel. Take 4 ounees isinglass and lay it|to steep twelve hours in a pint of white wine. The next morning boil it over a slow fire till all is dissolved. Take a gallon of blackberry juice, put in the dissolved isinglass — give them, a boil together, and pour all into the vessel. Let it stand a few days to purge and settle, tken draw it off and keep in a eool place. Another Method. — Take ripe blackberries, press the juice from them and let it stand about a day and a half to ferment, (light covered,) and skim off whatever rises to the top ; then to every gallon of juice add 1 quart of water and three pounds of rood brown sugar, or if yo» want it very niee take white sugar. — Let it stand twenty-four hours, skim and strain, then barrel it. After standing about nine hours it should be racked off, bottled, and corked close. Age will improve it. Compound Wine. A most excellent wine, secomd to none for fimilj use, is made as follows : Take equal part6 of red, white and blackcurrants, ripe cherries and raspberries, well bruised and mixed with soft water in the proportion of 4 pounds of fruit te 1 gallon of water. When •trained and pressed, add 3 pounds^ of moist sugar to each gallon of the liquid. After straining, open f#r three days, during which 310 omestic Wines. time stir frequently. Then put in a cask and let it stand two roikr; then add a ninth part of brandy and bung the up. In a few months it will be ready for use. i Currant Wine. " cold, soft water, 10 gallons, black currants, 6 gallons, berries, 3 gallons. Ferment and strain. Mix raw 'sugar, 25 gonads; red tartar, in fine powder, 6 ounces, orange, thyme, 2 haudiuls, then add 2 or 3 quarts of brandy to make 18 gallons. Apple Wine. The following is said to make a healthy, palata- ble wine. To every gallon of apple juice, immediately from the press, add 2 pounds i r, and boil as lung as any scum rises ; then strain it through a scire and let it cool ; let it work in the tub for 2 or 3 weeks, then skim off the head, draw it clear off and turn it. When made a year rack it off, and reline it with isin- glass :st rectified spirit of wine to every 8 gallons. _ Older Wins. The following process for making cider wine, or apple champagne (not sAawi-pagne) is none the worse for being old. It was communicated some years since by the celebrated chemist, Prof. Hors- ford, to the Massachusetts State Horticultural Soci- ety. Whoever will take the trouble to follow the directions exactly, will be rewarded with success, and at a very small cost besides the care, will have just as good wine as they could buy at the liquor stores for $1.50 a pint bottle, with the advantage of knowing that it contains no poisonous drugs or rot gut whiskey : Let the new cider from sour apples, (ripe, sound fruit, of course) nt from one to three weeks, as the weather is warm or cool. i it has attained to a livelyTcrmentatiou, add to each gallon, ting to its acidity, from ^ pound to 2 pounds white crushed , and let the whole ferment till it possesses precisely the Domestic Wines. 311 taste which it is desired should he permanent. In this condition, pour out a quart of the eider and add for each gallon % ounce of mflphite of lime, not sulphate, remember. Stn der until intiraat menl I oncarefully, to a \ old which is better, it will become a opa. . he kept indefinitely Ion?. Ginger Wine. The following preparation makes a delicious and safe beverage, that for all practical purposes is far better than half the stuff you buy at the liquor stores for wine, under imposing foreign names, put up in mysterious, foreign-looking bottles. Put into a nice boiler 10 'gallon's of water, 15 pounds of lump sugar, bites of S egg6, -well beaten and strains!. all well while cold. When the liquor boils, skim it well, and add half a pound of ginger root, bruised, and boil it tv. -eniy minutes. Have ready the rinds, cut very thin, of 7 lemons, and pour 1 he hot liquor on uiem. When cool, put it in your ca?k with two spoon * fuls of yeast. Put a quart of the warm liquor to 2 ounces <■■' i;lass shavings; whisk well three or four times and put barrel with ligations pure spirits. Next day stop it up ; in weeks bottle it, and in three weeks more it will i use; Another Ginger Wine. — Hero are directions* for another ginger wine that is said to be suitable for all purposes for which any wine is used, for med- ical purposes. A half pint taken hot on going to bed will be a capital thing for a cold. For females in a weakly condition with little or no appetite, spare in flesh, with all the symptoms of indigestion* a wineglass of this wine taken about 20 minutes be- fore meals and followed up for a month, will act like a charm ; imparting new life to the tor.pi n organs, and giring a health 312 To Make Good Oidef. Take 98 per cent, alcohol 1 quart, best ginger root bruised 1 ounce, cayenne pepper ground 5 grains, tartaric acid 1 drachm; mix and let stand one week and draw off carefully from the sed- iment. Then add 1 gallon of water in which 1 pomnd of crushed sugar has been boiled ; mix when cold. Any quantity may be made by U6ing the same proportions. To give it the wine color, (though it is just as good uncolored,) use the following: Boil X ounce of cochineal, % ounce cream of tartar, ^ ounce of alum, in 1 pint of water until you get a bright red. Use enough of this to give the wine the desired color. To make Good Cider. As a general thing farmers do not take pains enough in making cider to ensure a good article. — And that is the reason that we have so much poor cider, that sours before it is fit to drink. The follow- ing general rules, if followed out as they should be, will under ordinary circumstances ensure good cider; they demand a little more trouble than the ordinary mode of collecting and mashing apples of all sorts, dirty and clean, rotten and sound, sweet and sou*, from the tree and the ground, and the rest of the slovenly process usually employed : 1. Always choose perfectly ripe and sound fruit. 2. Pick the apples by hand. An active boy with a bag slung over his shoulders, will soon clear a tree. Apples that have lain any time on the soil contract an earthy taste, which will always be found in the cider. 3. After sweating, and before ground, wipe them dry, and if any are found bruised and rotten, put them into a heap by them- selves, for a poorer quality of cider, to make vinegar. 4. Always use hair cloths instead of straw to place between the layers of pomace. The straw, when heated, gives a disagreeable taste to the cider. 5. As the cider runs from the press, let it pass through a hair seive, into a large open vessel, that holds as much juice as can be expressed in one day. In a day, or soraetimes less, the pomace will rise to the top, and in a short time grow very thick. When little white bubbles break through it, drav off tb,e liquor by a Srape Wile. 313 spiggot placed about three inches from the bottom, so that the lees may be left quietly behind. 6. The cider must be drawn off into very clean sweet casks and closely watched. The moment the white bubbles before men- tioned are perceived rising to the bung-hole, rack it again. When the fermentation is completely at an end, fill up the cask with ci- der, in all respects like that contained in it, and bung it up tight, previous to which a tumbler of sweet oil may be poured into the DUDghole. Grape Wine. The manufacture of the various wines from the juice of the grape is coming to be a by no means un- important branch of industry in this Country. All the process of the vineyard, the wine manufactory, the wine cellar, etc., cannot of course be given in such A work as this, but for the domestic manufac- ture of wine from the grape for home use, the follow- ing instructions will be sufficient : Take ripe, freshly pricked and selected grapes, 20 pounds ; put them into a stone jar and pour over them 6 quarts boiling soft water; whfen sufficiently cool to allow it, squeeze them thorough- ly with the hand. Allow the whole to stand three day3 on the pomace, with a cloth thrown over tile jar, then squeeze out the juice and add 10 pounds nice crushed s«gar, and let it remain a week longer in the jar; then take off the scum, 6tram and bottle, leaving a vent until done fermenting, when strain again and bot- tle tight, and lay the bottles on their sides in a cool place. Grape wine should be allowed to remain for a long , period in oak casks, after it is made, before it is bot- tled, otherwise it will be comparatively sour to the taste. This is owing to the great quantity of tar- trate of potash in the juiee of the grape. " When standing in a wooden cask the tartrate is deposited from the wine and adheres to the interior surface of the vessel, and it forms a thick and hard atony crust ealled " argal," This is thaqpfetfiutaB 6f v&Wk oqir V S14 Grape Wine. cream-of-tartar and tartaric acid are made. In its crude state it is employed by silk and woolen dyers in producing scarlet, purple and claret colors, in con- junction with cochineal and logwood. This explains the cause of wines becoming sweeter the longer they stand in casks in a cool situation. Wine may be made of the juice of the sorghum cane by permitting it to ferment for a short period in the same manner as has been described for cider* then closing up the cask tight to prevent the access of air. The fermentation of all saccharine juices is due to the combination, chemically, of the oxygen of the air with some of the carbon in the sugar of the juice. A small quantity of alcohol is thus gen- erated and absorbed by the fermented juice. Car- bonic acid gas is also generated ; when absorbed by the liquid and retained under pressure, this gas im- parts the sparkling property of wine. When the saccharine juices are undergoing fermentation they must be tasted frequently for the purpose of arrest- ing the fermentation at the proper stage, because there are two stages of fermentation, called the vi- nous and acetous. The first is that in which alco- hol is produced, the second, vinegar. Many artifi- cial wines have a slight vinegar taste, which is caus- ed by allowing the fermentation to proceed too far. These hints will be useful to those who prepare light domestic wines. These are now made very Strawberry Wine. 315 generally, and are held to exert a favorable influence in many cases of dyspepsia. Strawberry Wine. Next to blackberries, strawberries make the best of the berry wines. The following is the process of making it : To 1 gallon of juice, strained, add 2>£ pounds of sugar— no wa- ter ; let it stand in an open vessel twenty-four hours, occasion- ally skimming off the scum thatjrises. Then fill the cask in which it is put, full, reserving: enough to fill up, as in process of ferment- ation it runs over. When the fermentation is completed, stop tightly. Let it stand three months ; draw off and bottle. For the Harvest Field. Many wish something other than water during the hot days of summer, and there are many drinks in use which serve to allay thirst more readily than the same amount of pure water. All of these popular beverages contain vegetable acids in a dilute state, and these, when taken in moderation, are both cool^ ing and tonic. The very general use of lemonade, which may be taken as a type of these drinks, is due to something more than its agreeable taste, and is popular testimony to the refrigerant property of cit- ric^acid, qualified by sugar. Some of the acid fruits may be made to furnish cooling and pleasant bever- ages. Currants, dried, will be found very conven- ient, as their acid is very refreshing, and a large sup- ply may be put up with very little expenditure for sugar. Where the Barberry is common, a most ex- cellent material for summer beverages may be stored up. 316 BiSjrtftrfy Stob. The fruit simply preserved in sugar, makes a sort of conserve, which, infused in boiling water give* a palatable drink ; but the keep a long time. Added to water in palatable quantity, it is not only pleasaat in health but very useful as a drink in fevers. Raspberry Shrub. This is one of the nicest and pleasantest ifimmer drinks that can be made m the family. Prepared in the following way, it may be kept for years: Place raspberries in a jar and cover with strong vinegar, and set in a cool place for twenty-four hours. The next day add as many more berries as the vinegar will cover, and so for a third day. — After the last berries have been in for a day, set the jar in a kettle of water, and bring it to a scald, and then strain out the juice through a flannel. Add one pound of white sugar to each 1>£ pints of juice, and heat in a tin or porcelain vessel to the boiling point, skim, and bottle. Do not boil any longer than is neces- sary to remove the scum. Diamond Syrup. The following forms a chea p*and delicious bever- age, much better and healthier than soda water, is easily made> andean be kept any length of time with- out deteriorating. It should be kept in a glass ves- sel as metal of any kind would spoil it : Take 1 gallon water, 6 pounds loaf sugar, 6 orfnees tartaric acid and 1 ounce gum arabic, mix and bring to a blood heat. Beat up 4 teaspoonfuls of flour and the whites of 4 eggs, and add % pint of water in another vessel. When the mixture in the first vessel is blood warm, put in the contents of the second vessel and let it boil three minutes, when it will be ready for use. To Use It.— Take 2 or 3 tablespoonfuls of the syrup to a glass half or two-thirds full of water, and stir in one >£ teaspoonful of pulverized super-carbonate of soda. Pocket Lemonade. The following will be found not only " mighty convenient " for travelers, but a real healthy, luxu- riant beverage : Periian Sherbet. 817 Powder very fine, in a porcelain mortar, % onnce tartaric acid and 3 ounces of loaf sugar, and add essence of lemon % drachm, by a few drops at a time, stirring the mixture after each addition till the whole is added, then mix thoroughly and divde into 12 equal parts, wrapping each up separately in white paper. When waatftd for use, dissolve in a tumbler of cold water, and you will have a good lemonade. Another. — The following seems to be about the same thing in different proportions : Loaf sugar, 1 pound ; rub it down finely in a mortar, and add citric acid X ounce, and lemon essence % ounce. Continue the trituration until all is intimately mixed and bottle for use. When dried, it can be wrapped up in paper and carried in your pocket. A rounding tabkspoonful of this is taken to make a half-pint of lemonade. Persian Sherbet. The following makes a very agreeable effervescing summer drink, and is recommended as being healthy: Pulverized sugar, 1 pound ; super-carbonate of soda 4 ounces ; tartaric acid 3 ounces. Put all the articles into the stove oven when moderately warm, being separate, upon paper or plates ; let them remain until all moisture is dried outj then rub about 40 drops of lemon oil thoroughly with the sugar in a mortar, then add the soda and acid, and continue the robbing until all are thor- oughly mixed. Bottle and cork tight. To a tablespoonful of this mixture add nearly a tumbler of water and drink quickly. Cream Soda. By the following method you may hare as nice a glass of cream soda as you ever drank, without any fountain, and that you can drink at your leiaure as the preparation holds the gas for some time : JFake coffee sugar 4 pounds, water 3 pints, 3 nutmegs grated, the whites of 10 eggs, well beaten, gum arabic % ounce, oil of lemon 20 drops, or extract equal to that amount. By using oils or extracts of other fruits you can vary the flavor to suit the taste. mix all and place on a gentle fire for half *n hour,'stirring all tha time. Remove from the fire, strain and divide into two equal parts ; into one half put 8 ounces super-carbonate of soda, and in the other half 6 ounces tartaric acid. Shake well, and when cold they are ready for use, by pouring three or four spoonfuls from both parts into different tumblers which are one third full of cool water. Stir each and pour togethejr and drink at your leisure. 318 Home-Made Candy. Imitation Preserved Ginger. The following is an excellent substitute for the real West India importation, which is considered a great delicacy, but is very expensive. This substi- tute improves by keeping : Scrape well and split in halves young yellow carrots, and cut into the shape of West India ginger, as we see it preserved. Par- boil them and do not let them lose their shape. Drain thor- oughly and let them lie over night on platters inclined so as to allow them to drain. Weigh and put with them an equal weight of " syrup of ginger," which may be obtained from any respect- able chemist. Let them simmer slowly over a low fire for four hours. Fill the preserve pots, taking care to fairly apportion both vegetables and syrup. Tie down with bladder or otherwise seal tightly. Home-Made Candy. The following rule for making a very nice candy at home, when you will have the advantage of know- ing that it contains no improper substances, will fre- quently be found convenient : To 1 cup coffee sugar add 1 cup cider vinegar. If the vinegar be very sour, put in one-third water. -Boil fifteen or twenty min- utes, then work till white. Molasses Candy, The following process will make a fine molasses candy without color, butter or lard, and without any flavoring material, though it may be flavored to suit the tase, if thought desirable : Take equal quantities of good brown sugar and best molasses ; put them into a porcelain kettle, and when it begins to boil, skim it well and strain it, or pour it through a fine wire seive ; then return it to the kettle and continue to boil, until the candy when suddenly cooled, will be perfectly brittle, and does not adhere to the teeth when bitten. When done, pour it on a platter or plate, which has been greased, and as it gets cool, begin to throw up the edges and work it by pulling on a hook or with the hand, un- til bright and glistening like gold. Put a little flour on the hand occasionally. If much is made, keep the mass by a warm stove while drawing it into sticks, occasionally rolling them to keep How to Pop Corn. 319 them round, until all is pulled out and cold, then with shears clip a little upon them, and they will break quickly, while the stick will bend. How to Pop Corn. Here is one way to pop corn that is claimed by some people as the best way. Heat lard in the same manner as for frying " doughnuts," and throw in half a pint or such a matter of the " eight row 'tucket corn," and cover immediately, to prevent the kernels from flying out on the floor. In an instant pop-pop, popping will commence, such as you never heard before. A minute after the popping ceases, take off the cover, and dip out with a skimmer, draining off the grease, and turn into a seiv«, and put upon a pan to drain. The pan should be kept upon the stove so that the corn will re- tain its heat long enough for the lard to run off, otherwise it will be greasy. While cooling, salt to your taste. A Better Way. — We think a better way to pop corn is to take the small k 'pop corn" and a good corn popper that costs only a quarter of a dollar. — Nearly every kernel will turn out as white as snow. Pour into a tin pan and set it in the stove oven a few minutes, and it will be crisp and brittle. Pop Corn Balls. If you wish to make the above into delicious pop corn balls, proceed as follows : Boil 1 pound of sugar with a little water, until it becomes waxy when dropped in water, then remove from the fire and dip into it half a dozen tablespoonfuls of gum arabic solution made quite thick by pouring boiling water upon the gum. Pour the mixture on to the popped corn and stir it up, that all may come in contact with the syrup ; then make the corn into balls by rolling in the hand as you would a snow ball. Another Method. — Here is another method that is much simpler, while it may be just as good. Try it and see : Pop the corn in a kettle. While it is hot pour in some molas- ses of good quality. Keep it on the fire and stir briskly. After sirring five or ten minutes, take the corn off the fire, and as it 330 Pftrfoae for tfae BfrikenMrt tool* form It ftlto bells with the ha»d». Hare *eady some eoi'ii parched in the usual way, and roll the warm ball in ft. Substitute for Dream. The following preparation will be almost as good for any pudding in which eggs are used, as good, rich cream, and much better than thin cream : Boil % of a pint, of sweet milk— new milk is best. Beat the f'dlk of 1 qgg, and a level teaspoonful of flour, with sugar enough o make the cT«*m very sweet. When the milk boils, stir this into it, and let it begin to simmer, stirring it ; let it cool amd fla- vor to the taste. Scalded Cream. This is one of the delicacies that our English cousins indulge in, under the name of Cornwall cream. This process is generally used in Devon- shire, in dairies of 6 or 8 cows, and the cream finds a ready market in Loudon, at the same price as but- ter: Strain the milk into tin pans, (those holding 8 or 10 quarts are the most convenient,) and let it stand 10 ©r 12 hours. Then care- fully place it on the stove, or, to prevent the milk from burning, on a pot of boiling vrater ? until it is scalding, hot, but not made %o boil. Carefully carry it back te the dairy or milk room, and 1st stand IP or 12 bours 1 onger, skim it, and you will have cream equal to any in Cornwall. Perfum© for the Handkerchief. The folowing preparation makes a rery choice perfume for toilet purposes, and would be preferred by many to the »« night blooming cereus" itself: Take 1 pint best cologne spirits, X ounce oil jessamine, 3£ ounce oil geranium, % ounce extract of musk, or those that pref^ it »ay add six drops otto of rose instead ; mix and bottle tight. Tincture of Roses. To make a tincture of roses that will last for years How to Extract the Odor of Bowers. 321 and yield a perfume but little inferior to otto of ro- ses, try the following : Take a quantity of the leaves of the common rose, and place without pressing them, in a common bottle ; pour some good , spirits of wine upon them, close the bottle and let it stand till re- quired for use. To Make Rose Water. When the roses are in full bloom, pick the leaves carefully off, and to every quart of water put a peck of the leaves ; put them in a cold still over a slow fire, and distill slowly ; then bottle the water ; let it stand two or three days and cork it closely. To Extract the Odor of Flowers. Here is another method of securing the odor of ro- ses and other flowers, by which ladies may secure themselves genuine perfumes, and at the same time have a few hours pleasant employment. . Roses, and all flowers containing oils — most highly perfumed flowers contain a large quantity of oil — may be made to yield their aromatic properties by steeping the pet- als in a saucer or a flat dish of water and setting it in the sun. Cover the petals entirely with waW — rain water wo aid be the best. Allow a sufficient quantity for evaporation, and leave the vessel undisturbed for a few days. At the end of this time a film will be found floating on the top. This is the essential oil of the flower, and every particle of it is impregnated with the odor pe- culiar to the flower. Take it up carefully and put it in tiny vi- als, and allow them to remain open till a*l watery particles have evaporated. A very small portion of this will perfume glove- boxes, drawers, apparel, etc., and will last a long time. The odor of musk blossoms is one of the most lasting, as well as the most pungent of floral scents, and is more delicate, though not so lasting as the an- imal product. 322 A Pine Cologne. A Pine Cologne. The following makes a very fine cologne if correct- ly made with good material: Take 1 quart of good ale oliol, 1 ounce each oil lavender and oil lemon, 1 drachm oil cinnamon, 2 drachms extract or tincture of musk, and six drops otto of rose. Mix well together. Gelatine Soap. It is impossible to cleanse greasy dishes without soap, and many soft hands are rendered unfit; for needlework by daily immersions in feot dish water. The following is recommended as an emollient for chapped hands, and also a superior soap where a quick lather is desired: To 2 pounds of olive soap cut up into small slices, add 2 ounces, of borax; put the ingredients into a crock, pour over 2 quarts of cold water, set the vessel on a part of the range where there is hut little heat, stirring occasionally until the borax is dissolved (8 or 9 hours), and when cooled a thick gelatine is produced, which housekeepers need use but once to prove its efficacy and economy. To Remove "Warts. • The following inexpensive and convenient remedy will remove these unsightly and troublesome excres- cences : Dissolve as much common washing soda as the water will take up; wash the warts with this a minute or two, and let them dry without wiping. Keep the water in a bottle, and repeat the washing often, and it will take away the largest warts. Russian Jftloth Antidote. In Russia where, for the greater part of the year, fur constitutes so large a part of the wearing appar- el, they use the following preparation to preserve their furs from the ravages of .the moths: Macerate gum camphor 1 ounce, powdered shells of red pep- low to Make Tea, 823 per 1 ounce, in 8 ounces strong alcohol for 7 days; then strain . — Sprinkle the furs, and roll up closely in cloth or paper. Cherry Tree Gum Cement. The folio wiag simple information is wortk know- ing: Broken china or glass ware may he neatly and securely mend- ed hy cementing the broken edges with cherry tree gum while saft. Press the edges firmly together till dry, "and the break is scarcely perceivable and stands water well. To Clean Canary Birds. These- little things like many larger and meaner objects are sometimes covered with vermin, that are a source of great annoyance to the birds. Place a clean white cloth over their cage at night. I» the morning it will be covered with small red spots, so small as hard- ly to be seen except by the aid of a glass. These are the vermin and may be destroyed by dipping the cloth in hot water. Cold Cream. The following is the manner of making this pop- filar adjunct to the toilet "fixins:" Kelt together oil of almonds 3 ounce», spermaceti 1 ounce^ white wax % ounce. When melted pour into a warm glass and add by degrees as much orange flower or rose ^ater as the fix- ture will take up. How to Make Tea. There is a great difference in the quality of tea made by different persons, out of the same box. — There is a deliciousness— a mellowness, an old sta- ger would call it — when made as it should be, that few housekeepers evoke. The following is tho plan practised by those who make the best tea : Pour tepid or cold water enough on the tea to cover it, place it on the stove hearth, top of tea kettle, or any place where it will be warm, but not enough to cause the aroma to escape in steam. Let it remain about half an hour, then ptour on boiling water and bring it to the table. 324 Preserving Fruit, Preserving Fruit. This lias come to be one of the regular ajmual du- ties in almost every household, and as few of the young ladies of the present day go through with a course of education in tiiis branch of the useful, be- fore they assume the duties of housekeepers them- selves, direct instructions in some form become a ne- cessity. Young ladies know well enough how to dispose of a good many jars of preserved fruit, but they seldom think of the care and labor bestowed in their preparation. But that is all right ; sufficient unto the day is the evil thereof. As loug as they can turn to the instructive pages of this little vol- ume, when they come to the necessity of doing for themselves, it is just as well as to go through a long apprenticeship. With the various appliances for preserving fruit, it is now easy and economical in money as well as in health, to have a daily supply of good, naturally flavored, almost fresh pie plant, strawberries, cher- ries, blackberries, raspberries, peaches, huckleber- ries, apple sauce, etc. The fruit thus kept is health- ful and economical, as it furnishes both nutriment and condiment. The Fruits. — Fruits ot all kinds are easily pre- served, as are also rhubarb or pie plant, and toma- toes. The main supply of fruits proper for the year consists, in the ordei\of abundance: first — Of Preserving Fruit. 325 peaches, when plenty. Second — Strawberries. — Third — Cherries, when plenty. Fourth — Pears. Fifth — Raspberries and blackberries. Sixth — Huckleberries, etc. Apple sauce is put up plenti- fully at different seasons, usually in the bottles first used for other fruits. Pie plant and tomatoes are preserved in large quantities, so as to have an abundance whenever wanted, until they come again. , Indeed, all the fruits are put up in supply to last until a new crop of each, and in a season of special abundance, a two years' stock is laid in. We sel- dom find much difference in bottles of fruits opened after one, two, and sometimes even three years. Bottles and Cans. — Many different kinds of bottles and cans are used with more or 1 ess success bat the editor of the American Agriculturist, who is good authority upon such matters, decides that a simple form of glass bottle is the best for all kinds of fruits. One fact is established by universal ex- perience and that is, glass is always preferable for all preserved fruits, etc., as unpleasant effects may sometimes result from corrosion. Any kind of glass bottles will answer, if the neck be large enough to receive the fruit handily, and of such form as to ad- mit of tight corking — if soft corks of good quality can be obtained to fit them. If the corks are- soft- ened in hot water, pressed in firmly and covered tightly with wax ' and a cloth tied on, they answer. 326 Preserving Fruits. A corked bottle inverted into a little tin dish or pat- ty pan, or in a saucer containing a spoonful or two of cement, is effectually closed, if care be taken not to leave any air bubbles around the edge. The fol- lowing makes a good cement for sealing jars, bottles, etc. : Take 1% ounces of tallow and melt with 1 pound of common rosin, in a tin or iron vessel. Make in quantity, and heat it up as often as needed ; every melting improves it. The only care required in using wax for closing the bottle mouths is to have the necks wiped clean after the fruit is put in, so that the wax will adhere firmly to the glass. Many now use some of the pat- ented bottles with covers closing upon an india rub- er ring, which dispenses with wax. Any form that will absolutely shut out all access of air will answer every purpose. The Cooking Vessel. — The best is the porce- lain kettles, quite common, which are very conven- ient for many cooking purposes. They are iron ves- sels coated on the inside with porcelain, or white earthernware, glazed. One holding five or six quarts will answer, Wide, flat ones are preferable. Cop- per or even brass vessels will do, if well cleaned, or a tin pan or pail can be used. The Sugar. — For very nice preserved fruit, as white peaches and pears, the best refined A sugar is desirable, and for all kinds, we think sugar as good as the refined B sugar is desirabte, and even Preferring Fruits. 327 cheapest, on the whole. For apple sauce, put into cans for general family use, C, or the best light brown, will answer. Our rule is, to use just sugar enough to fit the different kinds of fruit for the table. Some families like more, and some less ; hence no definite rule can be given. For the sweeter fruits, strawberries, peaches, sweet pears, huckleberries, and the like, we use four to six pounds of sugar to the gallon of water, or one-half to three-fourths pound to the pint. For more acid fruits, as cherries, plums, sourer pears, currants, crab apples, etc., about one pound to the pint, more or less, according to the acidity and ripeness. Selecting and Preparing the Fruit. — As a rule, choose fully ripe fruit, but not that over ripe. A soft or decaying spot may injure the flavor, and tend to decay the whole. If too green, the flavor will be inferior. The berry fruits are to be sorted, defective ones rejected, stems and hulls removed, and carefully and quickly washed if soiled, though it is always to be avoided if possible, as it injures the fla- vor, especially of raspberries and strawberries. — Peaches, pears, etc. , need paring. Some scald peach- es, to aid in removing the thin skin, but they are better pared. They may be preserved whole, but are better cut in halves and the pits removed. Cooking the Fruit.— Three methods are used: some place the fruit in bottles, with sugar added, 328 Preserving Pruits. put on the covers nearly tight, set the bottles in warm water, and heat to boiling, and after time is given to heat the fruit through, the covers are fast- ened down closely. We prefer, as being less troub- lesome, to first cook the fruit in the porcelain or tin vessel, and then dip it hot into the jars, which must have been previously warmed to prevent their break- ing, as noted below. For the finest preserves, the fruit may be cooked in a syrup first, and then dipped out into the hot jars, and a new syrup be filled in hot. The cooking syrup may be used for several successive batches of fruit, and finally for poorer kinds of fruit, or making common sauce. For ordi- nary preserving, the fruit and the syrup used in cooking it, may be dipped together in to the bottle. The amount of cooking is important. Too little haz- ards the keeping, and too much not only mars the appearance, but it greatly injures the flavor." In all cases, have the syrup boiling hot and over the fire when the fruit is first put into it, and it will then heat through without cooking soft or losing its fla- vor. Only fruit enough to fill three or four bottles should be cooked at a time, or some will be overdone. Straioberries should cook but three or four min- utes before dipping them into the bottles, which should previously all be ready and hot. With this precaution they retain their natural form and flavor. Peaches, being larger, require a little more time Wegerviflg Erato* 329 to heajt .through, but when fully ripe, five to »even minutes is long enough, and the same is true of well ripened pears, especially the Bartletts and Virgalie- us, which, by the way, make a most delicious pre- serve. Quinces and hard pears may cook ten to fifteen minutes or more, for they should become tender. The general rule for cooking is to have the soft fruits just heated through to the centre, as quickly as may be after they go iato the syrup, and then get them into the bottle* immediately, giving no time for the escape of the arooia. Tomatoes, well ripened, are scalded to skin them easily, then put into just water enough to prevent burning, and carefully cooked thsee quarters to a full hour, thus reducing their bulk materially. A very little salt is used but no sugar. They can be sea- soned and ^sugared when wanted for use. Bottling.— Have all needed bottles, corks, covers, wax if used, etc., ready before beginning to cook the fruit. Have a kettle of hot water on the stove, and the last thing before cooking the fruit, dip a bottie rapidly in and out of the hot water until heat- ed through, then fill it with the hot water and let it stand, and so with all the bottles needed for one batch of fruit. When that is cooked pour out the hot water, and dip full of fruit and syrup, or, if new syrup is used, as noted above, fill with the hot fruit skimmed out, and pour in the new syrup last. For soft or nice fruits, dip in carefully with the jar inclined, to avoid bruising or breaking. Let the bottles stand about two minutes, jarring them to facilitate the escape of air bubbles ; wipe the tops carefully clean with a- damp hot cloth, then pour in enough more syrup to fill them, if there is much settling. Now apply the caps and clamps, or other covers or corks, and close the bottles as closely as may be — or air tight. One point is, to have little if any air left in the fruit. As there is always a little, or enough to pro- duce a tuft of mouldiness on the top, which does not injure the mass in the bottles, if not mlxad with it in handling, it is well in 330 To Preserve Tomatoes. opening- a bottle to always remove a thin film from the top.— Store the bottles on shelves in the cellar or other cool place, where they will not be exposed to great changes of temperature. Pie Plant or Ehubarb. — Put up as follows, this is excellent for winter and early spring use as sauee and in making pies : Cut the stems in small pieces, as usual. Cook with only a few spoonfuls of water, to keep it from burning before its own juices are at liberty. Boil half an hour or so, or until ready for the ta- ble, and bottle without sugar added. To Preserve Tomatoes. The following method is highly recommended by those who have tried it, for preserving tomatoes with sugar : Take sound, ripe tomatoes, and half the weight of Hie toma- toes of finely pulverized sugar. Remove the skins from the fruit without scalding. Dissolve and boil the sugar in a little water until it is thick, then put in the tomatoes and take from the fire. When cool, skim them out, heat the syrup, throw in the fruit, until the process is repeated three times. Stew % pound green ginger root for every 10 pounds of preserves. Add all together, and boil gently until done. Let the syrup become thickbefore the tomatoes are put in. Seal in the usual way. Tomatoes Without Sugar. — We have had all winter and until the fruit grew again, tomatoes with all the flavor of freshly picked ones. Stewed and poured upon toasted bread they are delicious. Pick nice ripe tomatoes, fresh from the vines ; scald them to remove the skins ; put them into your preserve" kettle and heat thoroughly, but not to cook, and then put them into glass jars and seal in the usual way. Another. — Here is another plan for preserving to- matoes with sugar : 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 in and boil the whole three hours, skimming off the froth as it rises. When cool, it is ready for U6e. To Preserve Pears. 331 Green Tomato Preserves. The following will be found quite a delicious pre- serve : Take tomatoeswhen quite small and green ; put them in cold, clarified syrup 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 tomatoes used for the syr- up, boiled down quite thick. Tomato Figs. Tomatoes may be kept for years, by making them into figs after the following manner. They keep their flavor surprisingly, which is nearly that of the best quality of figs. The small pear-shaped or single to- matoes answer the best for this purpose. Ordinary brown sugar may be used, a large portion of which is retained in syrup : Take 6 pounds of sugar to 1Q pounds or 1 peck of tomatoes.— Scald and remove the skins in the usual way. Cook them over a fire, their own juice being sufficient, without the addition of vater, until the sugar penetrates, and they are clarified. They are then taken out, spread on dishes and flattened, and dried in the sun. A small quantity of syrup should be sprinkled over them while drying ; after which pack them down in boxes, treat- ing each layer with powdered sugar. The syrup is afterwards concentrated and bottled for use. Currants. — The following will be found conven- ient for tarts and the like : Pick the currants when they are dry ; for every 1% pounds of currants put 1 pound good sugar, into a preserving kettle with as much currant juice as will dissolve it. When it boils, skim it and put in your currants, and boil them till they are clear. Put them in a jar and seal up as usual. To Preserve Pears. Pears look best if preserved whole, pared with the stems on. This fruit is very nice for common use, baked. They may be cooked in this way with the 3#2 PeaohFreseifyeB. skins on, or pared. Put them in a tin with half a teacup *f molasses and the same of water, or the same of sugar and water. They will bake in half an hour. Or they may be quartered, boiled tender in a little water, and then simmered half an hour, gently, in the liquor, to which half their weight of sugar has been added. The following is the best process for preserving : Make a tkin syrup and boil them tender. If boiled too fast they will break. They will be sufficiently cooked in half an hour. If you wish theai nice, let them lie in the syrup in a jar or tureen, two days. Drain the syrup from the pears ; add more sugar ; boil te«i minutes ; skim^ and put in the pears ; simmer them till they are transparent. Take them out ; stick a clove in the end of each, and lay im a jar when oool. Then pour aver the warm syrup. Another Method. — Here is anotker plan of pre- serving pea^s which will be found very nice : Take 6 poind* pears to 4 pounds 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 pourtke liquor off the parings over the fruit, and boil until it begins to look transparent, then take out the pears and let the juice cool, and clarify it. Put them in again and add some ginger tied up in a bag amd boiled in half a pint of water. Boil until done ; take out and let the liquor boil till it kas advanced to a syrup. Peack Preserves. Try the following, and see if it does not make a delicious preserve : Take ripe, freestone peaches, pare, stone and quarte/ them. — To six poinds 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 in a pre- serving kettle, and boil it slowly about two hours, skimming it well, and it is complete. Oitroniz»d Grapes. The following method of preserving grapes will To Ftffeffe OitrofL MelSh. 33S be found fo make a very useful as well as excellent conserve : Prepare clarified syrup by dissolving S poinds of sugar with 1 quart of water, and then boil in this 8 pounds of green Catawba or Isabella grapes until they begin to shrink, when they should be opened on plates to cool. Keep the syrup boiling, and when approaching the consistency of good syrup, replace the grapes and boil about ten minut«te, when they will become fit for the jars and for use during the summer and fall months. If to be kept for years, add a quarter of a pomnd more sugar. To Preserve Watermelon Rinds. The rinds of watermelons presented make a fine dish, equal to what is called the citron melon in all respects. The following is the best method of pre- serving them : Do not cut your rinds too thin ; pare off the outside green rind ; soak them two days in clean soft water, and then drain them. Take 6 pounds of sugar aDd 3 pints of water, boil to a thick syrup; then add your watermelon rinds; boil until they are clear; flavor with orange-flower or rose water; cool, and put away in jars for use. To Preserve Citron Melon. Prepare the melon by cutting off the hard rind, and then flit- ting into slices % or % inch thick, and these into any size and 6hape you please. Take equal quantities, in weight of fruit and sugar. Put the sugar into the preserving kettle with a gill of water for each pound. When the sugar is dissolved, put it over the fire, boil and skim it, then pour out and wash the kettle and return the syrup to it. Put in the fruit, and for each 5 pounds of it, }£ pound isinglass dissolved in water, and boil the whole briskly until the fruit when held towards the light -looks translu- cent, which will be in from 1% to \% hours. Then take it out, a piece at a time, spread it on dishes and strain the syrup in a pan. When the syrup is lukewarm, put your fruit in the jars and pour it over. Let them stand till next day, then seal the jars. This fruit may be flavored with lemons sliced and preserved with it ; eut in thin slices and boil with the fruit. Put in one lemon to each three pounds of fruit. The citroa melon makes a beautiful but tasteless preserve ; it m«st be flaTorei with lemoa. 334 To Preserve Phms. orange or some other fruit. If, when it is a little cool, it should prove not sufficiently flavored, a few drops of flavoring extract may be added. * Citron Preserves. The following makes one of the nicest preserves in the whole range of sweet meats. Try it and see: Cut the rind in any form desired, boil hard for 30 to 40 minutes in middling strong alum water ; then put" them into clear cold water and allow them to stand over night. In the morning change the water and put them to boil; let them cook until they hare entirely changed color, and are quite soft. Then make your syrup, allowing 1% pounds of white sugar to a pound of fruit; — then add your fruit, which needs but little more cooking. Mace, giager or lemon flavor nicely. Preserving Strawberries Without Sugar. Strawberries preserved without sugar retain their original flavor better than when preserved in any other way. The following is the process : Put the fruit in the preserving kettle, and if very dry, add a lit- tle water to prevent burning. Boil about three minutes, or just long enough to be sure the whole mass is thoroughly heated — not cooked. Dip into cans, filling them completely, seal quick- ly and set in a cool place. Glass jars containing fruit should be kept in a dark place or covered with dark colored paper. Open and sugar several hours before using. To Preserve Plums. The following method of preserving plums is vouched for by one well qualified to judge of such things, and who knows whereof she vouches : Pick out all the unsound plums and stems, and then pour over them boiling hot, clarified syrup made of good brown sugar.— Let them remain in the syrup two or three days, then drain it off. Make it boiling hot, skim it and pour it over again ; then let them remain a day or two, then pour it in a preserving kettle over the fire, and simmer gently until the syrup is thick and rich. One pound of sugar to each pound of plums. Put them in jars and secure the next day. Raspberry Preserves. -If this delicious berry is Jellies. 335 even moderately plenty, don't fail to supply your- self with the following preserve : Choose raspberries not too ripe ; take their weight in sugar wet with a little water, and put in the berries ; let them boil gently, without breaking. When they are clear, take them up, boil the syrup until thick enough, then put them in again, and when cold put them away. Whortleberries for Winter Use. — Whortle- berries, gooseberries, plums and currants may be preserved for winter use, in this way : , Put the berries in a bottle, cork and seal it and place the bottle in a kettle of cold water and bring it gradually to a boil. As soon as it boils, take it from the fire and let it cool ; take the bottles out and put them away for winter use. Pine Apple. There is no more delicious preserve than this. — The following is the plan pursued by one of the best housekeepers in the country for preserving : Select ripe pines, free from blemishes ; do not break them or remove the leaves; put them in a large boiler or pan tilled with water, and cover them tightly down. Boil them until they are sufficiently tender to run a skewer through them with ease, then take them up and let them get sufficiently cold. Peel them when cold, and cut them into slices. The slices should be % of an inch thick. Take out the cores, weigh the fruit, and allow the same weight of the best sugar (granulated sugar). Spread a little on the bottom of the preserving jars, put in a layer of fruit, then a layer of sugar until it is all in. Let them remain until all the su- gar is dissolved, then drain off the syrup and strain it. Set the jar in cold water ; let it remain till the water boils, then take it off; in the water in which it was heated, put the syrup to heat at the same time as the fruit, only in a separate vessel, and pour it when boiling on the fruit ; put tjie pan on the fire again with the jar of preserves in it, and let it remain until the water boils. Cork the jar well, and seal as usual. Small jars are the best for this preserve. Jellies. The various jellies made from the different small fruits, enter largely into the calculations of every good housewife, in providing the year's supply of 336 JoHies. sweetmeats, appetizers and condiments. We gine information for preparing sereral of them. Red Cuerant Jelly. — This is one ot^ the most common, as it is one of the best of its class. The following mode of preparing it is reliable : Gather the fruit when perfectly ripe, and on a dry day ; strip the currants carefully from the stems, put them into a jar, which place in a sauce-pap of cold water, o^er a clear fire, until tie juice flows from them freely ; then turn them into a fine bair- seive, and let them drain well, but without pressure. Weigh the juice, and to each pound allow 10 ounces of loaf-sugar. Boil the juice fast for 15 minutes, then remove it from the fire ; add the sugar, keeping it stirred till it is quite dissolved. Give the jelly eight minutes more of quick boiling, and potir it into moulds. Be •ure to clear off the scum both beforehand after the sugar is added, or the jelly will not be clear. The currants which remain in the sieve make an excellent jam, boiled with equal quantities of st- gar for eight minutes. Currant Jelly without Cooking.-— The follow- ing simple process of making currant jelly may be convenient for some : Press the juice from the currants and strain it; to every pint of juice put a pound of fine white sugar ; mix them together, un- til the 6ugar is dissolved, then put it into jars, seal them and ex- pose them to a hot sun a few days. Strawberry Jelly. The folio wiag rule for making ft most delicious strawberry jelly was communicated by Asenath Doan, of Athens, O., a noted housekeeper : Take ripe, perfect strawberries, pick off the husks, -p lace the berries in large (but not deep) dishes, saturate well with refined brown sugar, and set the dishes on the cella* floor to keep them cool. Early the next morning drain off the juice, being careful not to mash the berries. (I make pies of theherries and they are pretty good.) Stew the juiee over a slow fire until it begins to thicken, then 6tir in as many cups of sugar as there aro of juice ; keep it cooking slowly and well stirred^ until the sugar is dis- solved. I prefer a common stone milk crook to stew itdow»in. When a little cool, put it in glass tumblers, and when cold, cover tight with two or m#re th^eknessqi of white paper a*4 keep in a cool, dry place. ' *> ' "' Blackberry Jelly. 337 Another. — Take strawberries when fully ripe, strain, and to each pint of juice add a pound of the best refined sugar. Boil briskly, skimming- when necessary, for ten or fifteen minutes, or until it will jelly, which may be known by dropping in a little cold water. If done, it will fall to the bottom in a mas.-,. Blackberry Jelly. Whoever tries this plan once of making a most palatable and healthy condiment, will be pure to try it again : Gather the fruit when perfectly ripe, and in very dry weather. Put the blackberries into a jar, and place the jar in hot water, keeping it boiling until the juice is extracted from the fruit. Pass it through a fine sieve or jelly-bag without much pressure. For every pint of juice add fourteen ounces of sugar, and boil in a clean preserving-pan about twenty-five minutes, carefully takhjg off the scum as it rises to the surface. Place it hot in small jars, and cover it down with thin tissue paper dipped in brandy, and brown paper over it. Keep it in a cool, dry place. Apple Jelly. The apple is such a common fruit that many en- tirely overlook its adaptability to many of the nicer and finer sweet meats, and buy smaller and rarer fruits at enormous prices, that are no better. The following makes a very nice apple jelly : Take a peck of nice juicy apples^pare and core them, put in a pan with two quarts of water ; boil them gently but not too much; strain the juice through a bag or Bieve; to every pint add three-quarters of a pound of loaf sugar and the rind of a lemon pared very thin. AxoTHKii. — Cure but do not peel the apples. To 2 pounds ap- ples add 1 pint cold water. Boil gently Avith some lemon peel and the juice of one lemon, for one hour. Strain through a flan- nel bag. To each pint of juice add 1 pound of white coffee sugar and boil one hour. One More. — The following is said to be the very best way of making apple jelly, and those who have not tried it should do so. It will last for years and has frequently been pronounced superior to currant jelly = O 338 Grab Apple Jelly. Take tart apples of the best quality and flavor, cut into quar- ter slices and steam them till soft, then strain out the juice which should be entirely free from any pulp. Boil to the consistency of molasses, then' add 1 pound bjest crushed sugar for each pound of syrup; stirring constantly until the sugar is dissolved. Add 1 ounce extract of lemon for every 20 pounds of jelly, and when cold set it away in jai Deied Apple Jelly. — Dried apples prepared as follows make a very nice jelly : Soak 1 quart dried apples over night in 1 gallon cold water, then boil till soft. Drain through a hair sieve, and add 1 pint of sugar to a quart of juice, then boil till it jellies. Two or three lemons cut in slices' and put in when it begins to boil, will give it a nice flavor. Lemon Jelly. To make a delicious lemon jelly proceed as follows: Pour 1 quart of boiling water on 1 ounce Cooper' i in rla's's, and then add 1% pounds 1 nd 3 lemon.-, juice and rinds gra- ted. Mix, and then strain, add 1 pint of wine and set in moulds to cool. Grab Apple Jelly. Siberian crab apples make about as good jelly as any other fruit, if not the best. They have a very delicate flavor, and are a justly great favorite with housekeepers. The following is the best method of preparing them : Pour them in a keetle with just water enough to cover them boil }£ hour, then take them otf and rub them through a colan- der to separate the skins and seeds from the pulp then strain through a flannel bag. To each pint of the juice thus strained add a pound of white sugar arid boil for :10 minutes, in the mean- time skimming off the skum if there is anv, then till "-lasses or moulds and let them stand for 2 or 3 days in the sun until suffi- ciently hardened. Dip in brandy a piece of unsized or newspa- per and lay on I op oi the jelly ; then er the top of "the glass a piece of letter paper to keep out the air, and the rellv is ready to be put away for use. Axotsee.— Here is another shorter method, but is not quite as good : Strawberry Jam. 339 Boil the apples with just enough water to cover them, until tender. Mash with a spoon, and strain out the juice. For a pint of juice take a pound of sugar, boil 30 minutes and strain through a hair sieve, and put in glasses as above. Currant Jam. To make nice currant jam, follow this rule : Pick tine red currants free from stems. Strain the juice from half of them ; crush the remainder with % pound of sugar for each pound of fruit used, and put them with the juice in a kettle and boil until it is a smooth jellied mass; have a moderate fire, that it may not burn. Pine Apple Jam. This is one of the delicacies that make one's mouth water to think of. Peel and grate the apple; then for each pound of it put in one pound of sugar. Boil half an hour and put into jars. Strawberry Jam. Try the following if you want to have a most de- licious jam on your table : For every pound of strawberries take % pound of sugar. The berries should be mashed in a preserving kettle, and the sugar thoroughly mixed with them. Boil from twenty minutes to half an hour, stirring constantly. How to Keep Preserves, Jams, &,c. After the labor and expense of making up a quan- tity of sweetmeats, they are sometimes lost or much injured or deteriorated in quality by mold, or by souring and working. If your closet is dry and cool, your preserves, jellies, and jams may be kept for years by the following process : Cut a piece of clean writing paper to fit the mouth of the pot or jar, and another about X% inches larger. With a paste brush lay a coating of the white ol an egg over the s.uriace of the small- er paper, and lay it on the top of the jam etc., untouched side down. Take the larger piece*and coat the au$ei iitie with white of egg and cover the pot, glass or jar with ii; the white of egg renders it adhesive, and "pastes it firmly down all around the edge of the crack. 340 Strawberry Cream. Blackberry Flummery. A "Jersey Farmer's Daughter," who we know will make a capital "Jersey Farmer's Wife," fur- nishes the following as a rare dish : Stew blackberrie6 moderately sweetened with sugar or molas- ses, until soft ; mix a thickening of flour and water, and stir into the berries. Continue 6tirring while it boils, until the whole be- comes incorporated into a mass just sufficiently thick to pour in- to moulds ; when cold turn out for dessert — to be eaten with milk - or cream. Strawberry Cream. If you want a delicious and rare tit-bit, try the following : Mash the fruit gentty ; drain it on a sieve ; strew a little sugar on it ; when well drained without being pressed, add sugar and cream to the juice, and, if thick, a little milk. Whisk it in a bowl, and as the froth rises, lay it on a sieve ; when no more will rise, put the cream in a dish and lay the froth upon it. Apple Snow. Here are the directions for making a very nice dish which needs only to be tried to be admired : Put 12 good tart apples in cold water, and set them on a slow fire ; when soft, drain off the water, strip the skins from the ap- ples, core and lay them in a large g!ass dish. Beat the whites of 12 «ggs to stiff frost, put half a pound of powdered white sugar to the apples ; beat them, and then add the eggs. Beat the whole to a stiff snow, and turn into a dessert dish. Apple Biscuit. The following makes a very delicate and palatable item for dessert : Boil apples in water until soft, then take them out and rub them through a wire sieve, flavor with a drop or two of essence or oil of lemon, and if you like the taste, a drop of the oil c4 cloves. Add lump sugar equal in weight to the pulp, and grind with it ; roll the sugared pulp into flat cakes about a quarter of an inch thick, and cut them into shapes. FLnallr, dry them in a very slow oven, the heat not being strong enough to bake them or melt the sugar; they may be dried also by the summer's sun. They often require to be partially dried before they can be rolled out. They may, instead of rolling, be dropped on paper, or put in a ring of paper upon a slightly greased iron plate. Florentine i, 341 Gooseberry Fool. This does not mean the young man who told his sweet-heart he was " some, on geeseberry pie," but one of the most delicious nic-nacks that can be made out of gooseberries. Pick and wash one quart of gooseberries ; put them into a stone jar, and having- covered it, let it stand in a sauce-pan of boiling- water until the gooseberries are quite tender, and then pulp them through a horse-hair sieve. Beat up the yelks of two eggs and the -white of one. To these, add by degrees, a small quantity of milk and a little pounded sugar. After this, put in the pulped fruit, whisk it all up, and add gradually, half a pint of cream, (or milk, if cream be not plentiful), and sugar to taste. Float. The following makes a palatable and economical dish for tea T Take 1 quart of new milk and 5 eggs : beat the whites to a stiff froth, have the milk ready boiling in a skillet r and with a spoon place the whites in it, turn them over quickly, then lift them out carefully, and place them on a plate. Now beat the yolks well, add 1 large spoonful flour, 2 tablespoonfuls of sugar and some grated nutmeg or lemon, and 2 spoonfuls of cold milk ; stir them all together, then pour it into the milk, stirring it too keep it smooth. Let it boil, turn it out in a deep dish, place the whites on it, and it is now ready for use. A few drops of jelly or colored sugar on the whites, improves the looks. Egg Puffs. Try this if you want something new and nice % Take 1 pint sweet milk, 1 quart sifted flour, 2 eggs, 1 teaspoon- fnl salt. Mix the yolks with the milk. Beat the whites to a froth. Mix all together and divide into twelve earthen cups.— Bake 20 minutes in a very hot oven, and eat as soon after as pos- sible with good butter. The cups must be new, or those which have never been wet or greased. The puffs when done will slip out of the cups easily, and are served at table, bottom side up, for beauty. The cups may be cleaned sufficiently by scraping and wiping with a dry cloth. If the cups are ever wet the puffs stick. Florentines. These form a nice dish for supper, and are deli- cious. Try them if you want something a little ex- 342 Sorghum Apple Sauce, tra to surprise and treat your friends at the same time, when they come to take tea with you : Roll puff paste to the thickness of an eighth of an inch, and lay it on a thin baking- tin. Spread over it a layer of preserves or jam and bake it in a moderate oven. Take it out and when partly cool, having whipped some whites of eggs with sugar, put the whip over the preserves and strew some minced almond all over the surface, finishing with sifted sugar. Put it once more into the oven till the whip is quite stiff. The florentines should be of a pale color; and a few minutes after the paste is finally removed from the oven it should be cut into diamonds and served. Sorghum Apple Sauce. The following when cold makes a good substitute for apple butter, and besides it is really a good sauce: Put a pint of sorgo syrup on to boil, and then beat 3 eggs to a froth. As soon as the syrup boils, pour in the egf s, stirring rap- idly all the time. Let it boil 3 minutes, then pour it into a cool dish, and stir in a little good vinegar, or lemon juice. Fine Puff Paste. Try the following : One pound of fine flour, 1 pound of best butter, a teaspoonful of salt, the yolk of 1 egg, and a teacup of water. With the water and egg y and as much butter as it requires, mix up the flour in a smooth mess. Roll it out and spread it over thinly with butter. Fold up your paste and roll it out again ; repeat this till your butter is exhausted. Roll out rather thin bottoms for your pies, and a half inch thick for your top crusts. Plainer crusts have Mpply less butter in them. Oatmeal Custard. The following will be found -very grateful and soothing in cases of colds or chills : Take 2 tnblespoorifuls of the finest Scotch oatmeal; beat it up in a sufficiency of cold water in a basin to allow it to run free- ly. Add to it the yolk of a fresh egg, well worked up ; have a pint of scalding new milk on the fire, and pour the oatmeal mix- ture into it, stin-ing it round with a spoon, so as to incorporate the whole. Add sugar to your taste, and throw in a glass of sher- ry to the mixture, with a little grated nutmeg. Pour it into a basin, and take M warm in bed. Some persons scald a little cin- namon in the milk. Good Bread, 343 Good Bread, One of the greatest promoters of "joy in the household," next to a good natured baby, is good bread. To know how to make it, is one of the rare accomplishments of a good housewife. Good, light bread is the " staff of life," but bread that is sour, heavy, or not baked right, is both unhealthy and the promoter of discord, difficulty and dyspepsia. But to be be a good bread maker requires patience and practice. How necessary then, that every moth- er should learn her daughter this art. To be a good piano player is a great accomplishment, even for a farmers wife, but it will not compare with that of being a good bread maker. Bread made after the following recipe is sure to be as light as baker's bread and much sweeter and will keep moist longer than that made by any other method, and has fre- quently taken the first premium at State and county fairs : Zvlix 1 pint of flour with 1 onart of boiling clabber milk ; add 4 taMespoohtuls of yeast wh 'ly cool no 1 : to scald it; gradually work in flour and knead we!! : let it rrefc over night, or until very light ; workin2 teaspoonfujs ofV;da diesolyedin warm water; forminto loave , let them rise again and bake slowly. Be wiiviul not to bake too much. Good bread is frequently spoiled by" coo much baki ANOTHER, — Here is another formula tor making two loaves of good bread : 1 quart warm water, or better, l.pint water and 1 pint new milk, mixed with tiour to a thick batter, % cup yeast. Bet at night.— In the morning mix and mould • in to rise. When light, re-mould and put imopaiu for baking. If lender crust is desired, wrap the br< au in a towel wi er, and this again in a dry towel, immediately after taking out of the ov- en. 344 Graham Bread. Still Another, — Take equal quantities of good new milk and boiling water ; stir in Hour until considerably thick, (less so than fritters,) keep In a warm place (where they will remain at about the same temperature as when first made) until they have risen ; then add as ur.ich warm milk (half water will answer) as you will have emptyings; add a teaspoonful of saleratus ; mix not too hard ; put in tins and let rise ; then bake in a moderate oven one hour, and you will \vdvi> beautiful bread. Care should be taken that the bread does not rise too much before baking, else it will not be so good. Graham Bread. Good Graham bread is of itself aai anti-dyspeptic, but as if is too often made, the greater healthfullness is not a sufficient inducement for the family to eat it when they can get any ©ther. Almost as soon as it is cold, it becomes hard and tasteless. Bread made as follows will be preferred to fine wheat bread by many. The ingredients given are calculated for two loaves : Take 3 pints of warm water (sweet milk is better), 1 teaspoon- ful of salt, a teacup % full of good hop yeast, and make a sponge as in fine. Hour bread. Keep in a warm place, and when light, work in a piec< of pulT-erized soda the size of two peas, and Gra- ham Hour to make it just moist enough to cleave to the dish. — Let it rise again in the same pan; when very light, sprinkle flour ©n the moulding board and mould into two loaves; when this rises again, bake from 50 to t>0 minutes. The Graham flour re- quires soda when it is ^unnecessary for fine flour bread. Add 3 tablespconfuls of molasses in making the sponge, if you think it improve- the flavor. Steamed Corn Bread. The following makes a very palatable and healthy change from wheat bread : Mix thoroughly 1 cup of sweet, and 2 of sour milk, 3 of corn meal, 2 of flour, 1 ol syrsp or molasses, audi teaspoonful of soda. Place it in a pan and* steam it over boiling water steadily for 3 hours. Lime Water Instead of Soda. Sometimes bread by standing too long before ba- Light Biscuit. 345 king becomes sour. Lime water is said to be bet- ter than soda for correcting acids in dough. An old housekeeper says : I slack a small piece of lime, take the scum off of the top and bottle the clear water, and it ie ready for use. A bottle full will last all summer. Two or three tablespoonfuls will entirely sweet- en a batch of rising sufficient for four or five large loaves. Rye and Indian Bread. Thi3 is fhe regular " stand-by " with our Yankee cousins "down east," but has not yet come to be fairly appreciated "out west." The following is the way our grandmother made it : Take about 2 quarts indian meal and scald it; then add as much rye meal, a teacup of molasses and a half pint of lively yeast. — If the yeast be sweet, no saleralus is necessary. If sour put in a little. Let it stand one or two hours till it rises; then bake it about three hours. Light Biscuit. If there is one thing that mere than another caus- es the good housewife to be anxious, it is that her biscuit may be light, sweet and white. The follow- ing is the way to make that kind : Take 2 pounds flour, a half pint of butter milk, half a teaspoon- ful of saleratus; put into the buttermilk a small piece of butter or lard rubbed into the flour ; make it about the consistency bf bread before baking. Bread Biscuit. Everybody likes good bread biscuit, and if made after the following rule they will please everybody : Take 3 pounds flour; half a pint indian meal, a little butter, 2 tablespoonfuls lively yeast; set before the fire to rise over night; mix it with warm water. Hot Rolls. There is a sort of magic about the name that 02 $46 Old-Fashioned Short Oake. makes one hungry. Made after the following rule, they will meet the anticipations of an ordinarily viv- id imagination : Warm 1 ounce butter in half pint milk and add \% spoonfuls of yeast and a little salt. Mix the above with 2 pounds flour.— Let it rise an hour or over night in a cool place ; knead it well, add % teaspoonful saleratus, and make into seven rolls, and bake them in a quick oven. Hot Cross Buns. These will be found delicious : Rub % of a pound of butter into 2 pounds of flour, then add X of a pound of moist sugar. Mix well together>with the above 1 pint of new milk made warm, 3 well beaten eggs, 1 tablespoon- ful of yeast and a teaspoonful of carbonate of soda. Lemon Tea Cake. Rub % pound of butter into a pound of flour; add % pound of finely silted sugar and 2 eggs, grate the rind of 2 lemons and squeeze in the juice of one. Mix all well together, roll out the paste, cut into shapes and bake in a slow oven. Real Old Fashioned Short-Cake. Who does not remember the old fashioned short cake, that our mothers or grand mothers used to make when we had visitors. Sometimes the short cake would not be short at all, and then the number of excuses that would be made ! Short cake made after the following directions will not be like the short cake that Jonathan's aunt made when he made her a visit. He remarked that his aunt made some short cake but he "thought it had three weeks' len'- th'nin into it !" You maybe sure there will be no lengthening in this. First sift tbe flour, the amount depending upon the number to be fed. For half-a- dozen hearty eaters, say \% pounds of flour. Make a funnel of the middle of the pan or bowl of flour, pour in- to it a quart of sour milk, warmed but not heated. Dissolve a Strawberry Short Cake. 347 tablespoonful of salt in a little water, ■•■ ir i. 1 into a pint oi rich, sweet cream, if yon an 1 in a cream c : . and have it in plenty, if not, use clean tat drippings that have been rooked, Never put raw lard or butter into a short cake. Pour the shortening-, warm- ed, into the funnel, and stir the whole together until thorough- ly incorporated in a very stiff batter. Then dissolve a dessert spoonful of refined saleratus in a few spoonfuls of water, and stir it until it pervades the entire mass equally. Put the batter into well greased pans, an inch thick, bake in a moderately hot oven 30 to i0 minutes, and the result will be a genuiue, good, old fash- ioned short cake. Another. — Here is another short cake that may- be still older fashioned, the method of baking is cer- tainly more primitive, but we doubt if they were as good: One quart of buttermilk, 1 tablespoon of lard, (unmeltcd) ; salt to taste ; roll out ; make diamonds with a fork, and place in a spider and set before the glowing coals of a fire-place. Healthy Tie Crust. The following makes not only an excellent but a healthy pie crust : One cup of sour cream; half cup of lard ; tablespoon of salt. Rub the lard and salt through the flour; add half teaspoon of so- da to the cream, and wet up as you would with water. Strawberry Short Cake. This is a favorite dish with everybody and a rec- ipe for making a good strawberry short cake like the following is worth more than double the amount paid for the book : Into 3 pounds of flour rub, dry, 2 teaspoons heaping full of cream tartar ; add % tea cup of butter, a little salt, 1 teaspoon- ful of soda dissolved in a pint of milk and water. Mix quickly and thoroughly, roll to an inch in thickness, and bake 20 minutes in a quick oven. Take a quart of straAvbenies and add cream and sugar to make a sauce. For this purpose small sized, rather acid berries, with sprightly flavor, are preferable. When the short cake is dune divide in three layers, butter them, and spread the strawberries between. Eat while warm. 348 Kasrjberry Short Cake, Rasy^erry Shortcake. All that was said in reference to strawberry short- :it be said here: ;'ii(l cut in tin, then ad so on far three _ in a li ' lay on a few small lumps of but- . .'an hour. Serve with sweetened cream. \ssks Jell Cake. — Don't fail to try this : Tak imp i <: molasses; 1 tea spoonful of soda, 2 of cream ilk, 2 cups of Hour : stir all tbe dripping pan", and spread the mo- s SmeAr it with the jelly :'■ 10 COOl. ' Les. es rightly cooked make a fine breakfast disli. 8 and ingredi- . ■■r, salt ; flour to H c kly. Wai - Llk, 1 ounce but: I 8 >ur enough to m :. Oku . -- * . 'I yeast, milk and wa- ll >urs, and bakeramuf- >ody r to make muffins, aer than they as a 12 '.iieral r . - > rrmch to the re- . The folk) wins: makes \ ery i xcellent n . I . warm (beam Muffins, 349 Ckeam Muffixs.— These should be baked in cups, which are kept especially for the purpose, and never wet or greased, but wiped clean with a dry cloth, that the muffins will not stick ; af- time they will shine like Tarnish on the side next to Mix 1 pint soar cream, (but not very sour,) 1 pint flour, >nful salt, 24" teaspoonful soda or saleratus, whites and yolks of 2 eggs beaten separately. Stir in the whites the la*t Water Muffins. — These should be baked in rings filled about half full. Take 1 quart flour, % teacupjeast, 1 tablespoon salt, and warm water enough to make a thick batter ; beat it with a spoon. Let it rise; 8 hours, and bake 15 to 20 minutes. SfORE MUFFINS. — " There's luck in odd numbers, Rory O' Moore," but we think there's more luck in even numbers, and so add one more way of making muffins: I quart new milk, 2 eggs, 2 tablespoon f dtter :e of an egg. Warin the milk, and mix with other ingredi- ents a- night : in the morning turn into muffin rings, or drop on tin*, and bake a light brown. To be eaten with butter for break - Good Biscuit. We are not as fond of biscuit as many people, and think there would be le3s dyspepsia an tion if there was less hot bread of any kind eaten, but all this matters not, so long as people will have the * hot biscuit and butter." uspoonfula cream tartar, 1 of soda and J£ teaspoonjful ; 1 fine ana mixed with 1 quart of flour. Rub in a i ter the size of an e^g ; m ix up soft with thick tour ,• buttermilk, and bake quickly. Rice Breakfast Cakes. Try the following ; it is more healthy than bis- '.: % pound rice over night. Early in the morning boil it >ft, drain oif the water, and mix with it % pound oi butter; 350 &ood Busk. set it away to cool. When cold, stir in a quart of milk and add a little salt. Stir in % dozen eggs well beaten, and % pint sifted flour, one after the other. Beat the whole well, bake on the grid- dle in cakes about the size of a small dessert plate. Butter them and send to the table hot. Good Rusk. Good rusk ! ' ' Aye, there's the rub ! " Of those who know how to make good rusk, it cannot be said, " their name is legion," but it may be, if every body will buy this book and make their rusk after the fol- lowing recipe : Take enough bread dough to till a quart bowl, 1 teacup of melt- ed butter, 1 egg, 1 teaspoonful of saleratus ; knead quite hard, roll out thin, lap it together,, roll to thickness of a thin biscuit ; cut out with biscuit mold, and set in a warm place to rise, 20 to 30 minutes. Bake them and dry thoroughly through, and eat them with your coffee. They may be made with hop yeast, and sweetened. Another. — One pint of milk, 1 teacup of yeast — mix it thin ; when light, add 12 ounces of sugar, 10 ounces of butter, 4 eggs, and flour sufficient to make it as stiff as bread When risen again, mold and spread it on tin. Egg Rusk. — The following makes a nice rusk: Beat 6 eggs with 1 pound sugar, and add 3 ounces butter melt- ed in 1 pint of milk. Mix these with flour enough for a batter, and add 1 gill of yeast and a half teaspoon salt. When light, add flour and mold. Make into small cakes and let them stand a short time to rise, and then bake. Breakfast Cake. Here is something nice for breakfast, with which if you have a fragrant cup of coffee and a boiled egg, you will not go hungry: Take 1 quart sifted flour, 1 tablespoonful of butter, 3 teaspoon- ful s of baking powder, (which is bona and cream of tartar proper- ly combined,) mix these thoroughly into the flour with a table- spoonful of sugar, then add 2 .veil beaten eggr,, and sweet milk sufficient to form a thin batter. Bake in a moderately hot oven. Another Breakfast Cake.— 3 eggs, 3 cups of wheat flour, 3 enps of unbolted flour, a little salt, 1 quart of milk. Bake quick. Some use sour cream and sod" instead of sweet milk. Indian Corn Oake. 351 A Nice Breakfast Dish, t The following makes a very palatable dish for breakfast, besides being economical in saving the dry bread : Slice a few cold biscuit, or some dry, light bread ; fry tlicra slightly in a little butter, or nice gravy. Beat 3 or 4 eggs, with half a teacup of new milk, and a pinch of salt. When the bread is hot, pour the eggs over it, and cover for a few minutes; stir slightly, so that all the eggs may be cooked. Indian Corn Cake. There is no better breakfast cake than one made of nice corn meal, light, soft and sweet, as they should be. We give two or three ways of making them, all good. The first is the process of a Connec- ticut Yankee housekeeper : Mix together 2 cups of flour, 1 of Indian meal, 2 teaspoonf uls cream of tartar, 1 teaspoonful soda, and a little salt ; add to this 1 egg and 2 tablespoonfuls of sugar beaten together, 2 cups of milk, and a piece of butter the size of an egg. Bake until it is thoroughly cooked through. Another. — Take 1 quart sour milk, 2 teaspoonfuls of salera- tu6, 4 ounces of butter, 3 eggs, 3 tablespoonfuls of flour and corn meal sufficient to make a stiff batter. Another and Better. — Take 2 cups Indian meal, 1 cup flour, 2 eggs, large teaspoonful melted butter, 2 small teaspoonfuls of cream tartar, 1 small teaspoonful soda, 1 large spoonful brown sugar dissolved in milk — of which add enough to make it as soft as ginger bread. Corn Dodgers. This is the most primitive form of the Indian corn meal cakes, except perhaps the " hoe-cake." Here is a good specimen of the " dodger " family : Take 3 pints of unsifted yellow corn meal, 1 tablespocnful of lard, aud 1 pint of milk ; work all well together, and bake iu • ikes the size o n the hand, and au inch thick. To be eaten hot, with butter, molasses, or both, as preferred. 552 Craokera Crackers. J. B. Kupfer of this city makes the very beit crackers that we ever ate, but of course we cannot promise to give the recipe he uses in making them. Here is the way to make a very excellent cracker: Take 1 pint of water, 1 teacup of butter, 1 teaspoonful of soda, 2 of cream of tartar, flour enough to make as stiff as biscuit. . It will not need pounding. Let them stand in the oven until dried through. Butter Crackers. — Here is something better than the above : Take 10 cups flour and 1 of butter, 1 teaepoonfuf of soda, and 2 of cream tartar, with water enough to form a very stiff dough; — rub the butter and cream of tartar through the flour, and dissolve the soda in the water, roll thin and bake quickly. With these crackers and vegetable oysters we make oyster soup. Another.— For 2 quarts of flour, 1 cup of butter, and 1 tea- spoonful of salt. Rub thoroughly together and Avet up with cold water. Give it a good beating, and beat in flour to make quite brittle and hard. Break off pieces and roll out each cracker by itself. Mock Oysters. There are several ways of making mock or artifi- cial oysters, that answer yery well, for those who are not partial to the veritable bivalve. Here is one: To 3 grated parsnips add 3 well beaten eggs, 1 teacupful of sweet cream, 1 tablespoonful of butter, 3 tablespoonfuls of flour, a little salt, and fry them the same as griddle cakes. Here is another : Artificial, Oysters. — To a pint of grated green corn add half cup of milk, 1 egg, small piece of butter, pepper and salt to suit the taste, 3 tablespoonfuls of flour; cooked as griddle cakes. Still Another. — Grate a^ many ears of green corn as will make 1 pint of pulp; add 1 teacup of flour, }{ I e . nip of butter, 1 a^g and pepper and salt to suit the taste. Droi« aad fry in but- ter. . . Vegetable Oyster. 353 Vegetable Oyster. A great many people raise vegetable oysters or salsify in their gardens, who make no use of them simply because they do not know how to cook them. But it is a really luxurious vegetable, and pays as well for raising as any other in the garden. Cook as follows : Slice 2 quarts of salsify and boil 2 hours in milk and water ; — then add 1 cup of butter, 1 of sweet cream, with pepper and salt to taste. Toast some thin slices of bread a delicate brown, place them in small dishes or platters, and pour the oysters over them and serve. Egg Plant. This is another product of the garden that most people know better how to raise than to cook. The egg plant fruit is a real luxury when rightly cooked. Try this way : Peel and slice the plant, soak in salt and water 10 minutes, then steam five minutes. Make a batter of 1 pint of sweet milk, Yi a cup of butter, Seggs, 1 teaspoonful cream of tartar, % tea- spoonful of soda. Mix with flour to the consistency of batter cakes; dip the slices and fry in butter to a light brown. We call them delicious. Green Corn Stew. There are several nutritious and delicious dishes which may be gotten up from green corn. The prim- itive way of gnawing it from the cob is the poorest way of all. Cooked in the right way it is healthy, and the reason why it is injurious to some persons, is because they eat so many things with it. It you desire a delicious dinner, take 12 ears of green corn, split the kernels, and cut them from the cob, put the cobs in a porce- lain kettle, cover then with cold water, aud boil them an hour. Take out the cobs, scrape the chit from them with the back of a knife, and return it to the kettle and pour in the corn, add 3o4 Green Corn in Winter. more hot "water if thick, and boil % of an hour. Then put in a plat of milk and some pepper ; as soon as it boils up remove it from the kettle, add butter and salt to suit the taste. These last mentioned ingredients must not be put in while ovrr the fire, for the}' will cause the milk to curdle. G-reen Corn in Winter. A good many people cut green corn from the cob then lay it on plates or tins and dry for winter use; that is a good way, but this is better: Take sweet corn, when tender and full of mil]:, geald it well by pouring boiling water upon it, then cut it off the- cob unci pack in water tight vessels, stone jars are the best; • . < r of corn about two inches thick, and sprinkle over it a 11 layer ofcourso table salt; then alternately another layer of c -alt until the jar is full; after which'put on a cover to ii' 3.e the jar, and place a stone or other heavyweight upon it. ij 1 d-aw'its own pickle, aud the weight will keep it covered. many jars as needed can be packed in this way. When ws for use, soak it over night, putting a little soda in the water itlffl; and wh ie cooking add a very small quantity, to b g ste, of loaf sugar. Corn prepared in this way can hardly be distinguished from that picked fresh from the garden. Chicken Corn Pie. The following is something nevs, and out of the common run of dishes, but is nevertheless vouched for as being excellent. It certainly smacks of good- ness, if not epicureanism: Prepare two chickens as for frying; then put them clown and let them stew in a great deal of good, rich, big] vy, until they are just done. Then have ready picked 2 dozen ears of green corn; take a very sharp knife and - a clown once ortwice, |and then scrape the heart out, with the rest al- ready shaved clown; then take a bake pan, (a ch place a layer of corn on the bottom of the pan, then a lay;- of the chick- en, and so on until you get the chicken ail in. 'I In q cover with com, and pour in all the gravy, and put a small Iftmp of Putter on the top, and set it to baking, in not a very hoi Qy ;.. As soon as the corn is cooked it will be ready to send to the I able. It can either be sent in the pan it is baked in or turn ■ mother dish. Have plenty of gravy or it will cook dry. Pop Overs. What's in a name ? These pleasant breakfast Wedding Johnny Cake. 355 cakes would hardly attract anybody's notice under a less "taking" name. They are good. Take 4 cups flour, 4 eirgs, 4 cups milk, a piece of butter the size of a small hens egg, melted, and fa teaspoon suit. Corn Meal Crullers. These are a western invention, and like most western things, they are decidedly good. Beat 4 eggs light, and pour on them 1 quart of sour milk (if swtjet milk, cream of tartar must be used) ; add half a teaspoon- ful o£salt, and a small teaspoonful of soda ; stir them all togeth- er, and then stir in sifted eorn meal enough to make a very stiff batter. Have ready a frying-pan, half full of hot lard, into which drop the batter from a spoon ; when nicely browned, turn them over, and when done, lay them on a collander to drain, and send to the table hot. Wedding Johnny Cake. The following makes a large, delicious cake, and need not be limited to the demands of Hymen only, or we fear that somebody would want to get married every other week. One pint of sour cream, same of sweet milk, half cup of hutter, 3 eggs, tablespoon of salt, same of soda, 1 quart of meal, 1 pint of flour, 1 pint of raisins, % pint citron. Bake in a six-quart tin pun one hour. Savory Toast. " Toast and coffee" are proverbial for breakfast. The quality of the toast may be varied much by a little pains. When you tire of plain dried and scorched pieces of bread covered over with half- melted butter, and hard enough to break your teeth, try the following : Put a piece of butter the size of a walnut into a sauce-pan, a dessert spoonful of mustard, a wine glass of vinegar, a dessert spoonful of anchovy sauce, some pepper and cayenne, and a quar- ter of a pound of cheese broken into pieces. Stir it well until dissolved, when spread on toasted bread. 356 Buckwheat Oakes. Buckwheat Cakes. There is nothing healthier or more palatable for win- ter use than buckwheat cakes, or in the primitive vocabulary, " flapjacks, '"griddle-cakes, etc. Some poetical genius says, " When one comes in from his out-door labor, with his inward man cramped and chilled with the icy breath of winter, what gives him more whole-souled satisfaction than to see a pretty, smiling wife loading the table down w* ith great piles of buckwheat cakes, hot and steaming from the ample griddle." Use a stone vessel ; take about 2 quarts of Av&rm water, and a pint of sweet milk, a little salt, and a teacupful of good hop yeast ; stir in iiour until you have good batter. Let it rise until quite light, then bake on a griddle. Leave about a pint of the batter, to raise th# next batch, and you will have better cakes af- terwards than at first. You will set at night, just before retiring, and have nice, light cakes for breakfast. Here is another : First, start the cakes to rising, by mixing them with light emp- tyings, warm water and buckwheat flour, letting it stand to rise. Just before baking, put in saleratus enough to sweeten it. Then what cakes there are left after baking, put to soak in warm wa- ter, and when soft, mix in (adding more warm water) more salt, and more flour. Thus there is nothing lost, and the cakes are much improved. Fritters. The following is one plan for making choice frit- ters. We think there is nothing better. Beat 10 eggs thoroughly, mix with 2 quarts cold water, 1 tea- spoonful salt, add flour to make a batter the thickness of griddle cakes ; fry by the tablespoonful in fresh, hot lard. Excellent, especially if eaten with maple molasses. Fritters of Cake and Pudding.— Cut plain pound or rice cake into small square slices half an inch thick ; trim away the crust, fry them slowly a light brown, in a small quantity of fresh butter, and spread over them when done a layer of apricot jam, or of any other preserve, and serve them immediately. These fritters are improved by being moistened with a little good cream Oyster Toast. 357 before they are fried ; they must then be slightly floured. Cold plum pudding sliced down as thick as the cake, and divided into portions of equal size and good form, then dipped into batter, and gently fried, will also make an agreeable variety of fritter. Use for Broken Cakes. The careful housekeeper will always be anxious to "save the pieces." All pieces and fragments of caka may be economically used as follows : Cut the pieces in thin slices, lay in a deep dish, and pour over it a custard made as follows : Beat the yolks of 3 eggs with 2 ta- blespoonfuls of sugar, add 1 pint of milk and season as liked. — Put it in a covered pail, set in a kettle of boiling water ; when it has thickned, stir in the whites of the eggs beaten to a froth, then pour on to the cake. Soft molasses ginger cake is very good, treated in this way. Several kinds of cake may be used in the same dish. Omelet. There are few better or more palatable dishes for breakfast than an omelet. Make it as follows: 12 eggs, beaten as for custard, 1 cup of sweet, thick cream, a little salt ; have your spider well buttered, pour in your mixture, set it over a slow fire, stir it occasionally until it thickens, pour immediately into a deep dish. Asparagus Omelet. — The following will be found a very nice breakfast dish : S: jam 2 pounds of freshly cut asparagus until it is tender : chop tine and mix with the yolks of 5 and the whites of 3 C'lgs, well beaten, and 2 tablespoons of sweet cream ; fry and serve quite hot. If you have not the conveniences for steaming, the aspar- agus may be boiled in as little water as possible. Another Omelet. — Here is an omelet that many prefer to the above : Take 4 eggs, 1 tablespoonful of flour, 1 cup of milk, and a little sali . Beat the whites of the eggs separately and add to the above (which should be well stirred together), just before cooking. — Butter a spider well, and when hot pom- in the omelet. Cook vi-rv slowly on top of the stove and keep the vessel covered. Oyster Toast. The following makes a savory dish, tempting to almost any appetite : 358 Pish Chowder. Take 20 oysters, chop them small and add 1 anchovy bruised fine, and as oauch cream as will make them of a good consisten- cy. Put all into a saucepan, add a little cayenne pepper. When quite hot, spread on hot, well buttered toast, and serve hot. Scalloped Oysters. The "delicious bivalves" can hardly be cooked in a more tempting style than the following : Strain your oysters, and put a layer of them on the bottom o your dish with bits of butter, salt, pepper and a very little mace » spread over them a layer of baker's bread (at least three days old), grated ; then a layer of oysters with the seasoning and' a laj'er of grated bread. Fill the dish in this way having a layer of bread on top. Pour in a cup of the liquor of the oysters, and bake one hour. Don't have your layers of bread too thick. Some prefer rolled crackers to the grated bread. Either way " will pass.-' Fish Chowder. To know how to make a regular epicurean Fish Chowder is considered by some a sine qua non — an incomparable accomplishment. Anybody can take the following directions and majke a chowder that will make a "fishing party " "roughing it in the bush," fairly smile as they come in from their labo- rious sport. " Chowder Parties " are an institution of the northwest, wherein any number of ladies and gentlemen, in the waning summer, pack up the nec- essaries and pitch their tents in some romantic «. Q pot upon the shore of some one of the innumerable small lakes, set like mirrors among the low hills, or on the edge of the spreading prairie, for a few days- fishing, hunting and recreation. The following will make a chowder u all your fancy painted it," and more too : Chicken Salad. 359 The lirv-t fish for chowder are black and striped bass, pickerel, haddock, etc. Take 6 or 8 arood sized slices of salt pork, put them in the bottom of an iron pot, and fry them till crisped.— take 01 -'•■: Leaving the fat; chop the pork fine. 1 lit in the pot a layer offish, cut in pieces an inch thick and 2 inches squan :' split crackers, some of the chopped pork, a lit- tle chopped onion, and then another layer offish, split crackers, and sea I >o this till your pot is nearly filled. Then just cover • th water and stew slowly till it is tender. 1 ake out the fish ana pat in the dish you intend to serve it in, and set it where it will keep warm. Thicken the gravy with powdered cracker; add catsup if you like. Boil up the gravy once and pour over the til!; squeeze in the juice of a lemon. Add salt it neces- sary. Chicken Salad. There is nothing more appropriate and few things more common as a basis of refreshments where they are to be ' ' handed round " for an evening party, than salad. It is considered not only pal- atable, but a luxury. The following ingredients are calculated to make salad for twenty persons : Take 10 pounds chicken before it is cooked, and 4 bunches of celen volks of 1 dozen eggs stiff, and add % of a bottle of sweet oil, beating all the time; add salt, pepper and mustard, mixing these with some vinegar. When all are beaten in, a»d just before pouring on to the chopped chicken and celery, add }4 cup of cold water to whiten the dressing ; add also very slowly the well-beaten whites of the eggs. Cut the boiled chicken with a knife and do not chop it, also cut the celery with a' knife. Do not nour the dressing on to the chicken and "celery until just be. fore serving^ t. Chicken and Turkey Patties. The following makes a very good dish besides usinp* . ll P the fragments : Mince so nit- c ' o1 'd ehicken or turkey; put to it some of the gra- vy or if you havv none, line your pie-dish with a paste ; put in your minced meat ' Tv or,c some flour and butter together, and lay bits ail over the- meats ; then nearly fill the dish with water ;— season with pepper and salt, and, if liked, a little ground mace; cover with a nice paste, and c0i? k till the paste is done. To Bake Shad. Shad, baked in this style is capital. Try and see. 860 Baked Apple Dumplings. A layer of shad and one of pepper and allspice ; also a very lit- tle whole mace, and so on until the stone jar or pan be tilled. — Cover it with vinegar, tie over it several thick sheets of paper, send it to the baker and let it stand in the oven over night. Codfish Balls. The following will make a dish that every lover of fish will call delicious : Cut »p your fish in small pieces and soak in warm water until fresh. Pare and boil some potatoes, mash hue ; take two-thirds fish, one-third potatoes, and mix well together ; season with pep- per and a little butter ; make them in balls, roll in flour and Chen fry in butter until brown. Potato Dumpling. The following unique dish will be found to pos- sess virtues of its own : Peel some potatoes and grate them into a basin of water ; let the pulp remain in the water for a couple of hours, drain off and mix with it half its weight of flour ; season with pepper, salt, chopped onions and sweet herbs. If not moist enough, add a little water. Roll into dumplings the size of a large apple, sprinkle well with flour, and throw them into boiling water. — When you obserTe them rising to thotop of the saucepan, they will be boiled enough. Egg Dumplings. Try the following for a ehange : Make a batter of a pint of milk, 2 well beaten egg;^^ a teaspoon- ful of salt, and flour enough to make as thick as for pound cake ; have a clean sauce-pan of boiling water, let the water boil fast, drop in the batter by the tablespoonful ; four or fiw minutes will boil them ; take them with a skimmer on a dish, put in a bit of butter, and pepper over, and serve with boiled or cold meat. For a little dessert put butter and grated nutmeg, with syrup or sugar over. 'Egg Dumplings for SOUP. — The following is vouched for by One who knows it to be good : To half n pi nt , f m jj]- |Hlt o well beaten eggs ; add as much flour «ts will make a batter rather thicker than for pancakes, and & little salt ; drop a tablespoonful at a time into boiling soup. Baked Apple Dumplings, This dish is not as often served £* lfc nse( ^ t0 ^e when we were younger than we are n&^ : Italian Oheeee. 361 Prepare a paste as for boiled dumplings, only instead of one large one, make several small ones ; avoid lapping the paste, as much as possible, after the fruit is introduced ; butter the pan in which they arc baked, to prevent their sticking ; lay the folded side down ; bake three-quarters of an hour, and serve hot ; eaten with cream. Strawberry Dumplings.— Crust to be made the same as di- rected for shortcake ; roll half an inch thick ; put about a gill of strawberries for each dumpling. Bake, steam or boil for half an hour. To Cook Peas. The common way is to pick the peas when it is time to cook them. The following is a better way : Gather and shell the peas at night, and put them in cold wa- ter, in which you have previously thrown a handful of salt. In the morning pour off the water and put them in boiling water. — Let them stew for 35 minutes, and then put in %" cupful of sweet cream, with a piece ol butter the size of an egg, and atablespoon- ful of Hour. Stew for 5 minutes longer — send to the table hot, and you have a dish fit for an epicure. Potato Stew. The following is far healthier than pork stews : Four quarts of water ; % dozen good sized potatoes pared and sliced; % cup of rice; handful of tinely cut cabbage; 2 good sized onions sliced; 3 tablespoons even full of salt; 1 tablespoon of but- ter ; a little pepper. When nearly ready to serve up, beat to- gether one etrg with a little flour and water and stir in. Italian Cheese. The following makes a very nice dish for tea : Boil a knuckle of veal ; when perfectly cooked, strain the liq- uor, remove the fat, take out the bones, chop the meat fine ; add 1 grated nutmeg, % ounce each of cloves, allspice and pepper. Put the entire mixture on the fire to simmer gently, and when the liquor becomes jelly, pour in a mold, and let it remain until the next day. You may line the mold with hard boiled eggs cut i)i slices. This is very nice for tea. Prof. Liebig's Soup, The following is the celebrated Prof. Liebig's plan for making a soup. He aays this will form the best and strongest soup that can be extracted from meat : P 362 Horse Radish Sauce. Chop lean beef as fine as for mince meat. Mix it uniformly with its own weight of cold water, heat it slowly up to the boiling point, and let it boll briskly for one or two minutes. Strain the liquor through coarse linen, add salt and other seasoning. Soup from Mince Pie Meat. Many, even good housekeepers are in the habit of throwing away the liquor in which beef has been boiled for making mince pies. It should be gener- ally known that it contains material for good soup. After the meat is taken out, boil the water if necessary until it is strengthened by evaporation of the superfluous moisture ; add vegetables and seasoning, and you have a good dish for the following meal. Dry Bean Soup. Many people who cannot afford the more costly luxuries deny themselves those that are cheap simply beeause they do not know how to avail themselves of them. The following dish costs next to nothing and it makes a meal fit for a king : Take a quart of nice beans, and put them to boiling by eight o'clock, or nine o'clock at least, then wash a joint of pork, that is, afterjnos of the meat is used off; put it in at half past nine o'clock,* and at eleven add some corn dumplings ; don't forget to salt them, and to add some red pepper. At half past eleven, add some wheat dumplings. Boil until dono. Mincemeat. The following is handed us as something a little extra in the way of mince meat : Take IX pounds of currants ; a pound of the best raisins, stoned; % of a pound of almonds, cut very small ; the peel of 1 lemon, minced small ; the juice of 1 lemon ; 3 apples, minced small ; 1% ounces suet, shred very fine ; au eighth of an ounce of nutmeg"; the same of cinnamon, the same of mace, and the same of cloves. Put the whole into a jar and keep it dry. When wanted, mix it with either wine or brandy. Horse Radish Sauce. There is nothing more excellent with both hot anc( cold beef tfyan the following horse radish sauce : Sweet Pickled Peaches. 363 2 tablespoonfuls of mustard, the same of vinegar, 3 tablespoon- fuls of cream or milk, and 1 of pounded white sugar, beaten well up together with a small quantity of grated horse radish. This is, of,course, to be served up cold. Apple Jonathan. This is no relation of " brother Jonathan," so you ma j make a meal of it and have no fear of cannibal- ism : FiU a baking dish % full of sliced tart apples, sweeten to taste; mix wheat meal with water and milk (a little cream will make it more tender) into a batter ; pour over the fruit until the dish is full. Bake until the crust is of a handsome brown color. Sweet Pickled Tomatoes. Sweet pickles are generally favorites with most people. The following are nice either with or with- out spices : Take smooth, half-ripe tomatoes, scald and peel them, place them in a small necked jar, keeping them whole. Scald vinegar and sugar together the same as in pickling for peaches, pour it over the tomatoes to cover the fruit, of which the jar must be full. Then set it in a boiler of hot water and let it boil till per- fectly heated through, and then cover and seal up. Sweet Pickled Peackes. These are universal favorites and to know how to make them "real nice," is worth more than the price of this book to any housekeeper. This is the way: Take any quantity of good ripe peaches, pare them and stone them ; cover them in a stone jar with vinegar, and let them re- main in it four days ; then drain and boil in a little water until they shrink ; take them out and drain them again ; take half the vinegar which they were soaked in, and to every quart add 3 pounds of su^ar ; tie up some mace, allspice and cloves in a small bag, and boiito form 'a middling syrup ; pour it boiling hot over the peaches, and set them away to cool. The Best way to Cook Chickens The following is highly recommended, and from our own experience we can vouch for it£ excellence ; 364 Cooking Without Milk. Cut the chicken up, put it in a pan and cover it over with wa- ter ; let it stew as usual, and when done make a thickening of cream and flour, adding a piece of butter, and pepper and salt ; have made and baked a couple of shortcakes, made as for pie crust, but rolled thin and in small squares. Lay the crust on a dish and pour the chicken gravy over while both are hot. Fine Pork Sausages. There are few people to whom a rightly made sausage is not a luxury. It can be made according to the following directions : Take % lean and % fat pork ; chop very fine. Season with 9 teaspoonfuls of pepper, 9 of salt, 3 of powdered sage to every pound of meat. Warm the meat that you may mix it well with your hands ; do up apart in small patties with a little flour mixed with them, and the rest pack in jars. When used, do it up in small cakes, and flour the outside, and fry in butter or alone. — They should be kept where it is cool but not damp. Nice for breakfast. Welsh Rarebit. This is said by some to be too rich for health, but if eaten sparingly it will be found delicious and not injurious : If your cheese is soft, cut it into small slips, or if hard, grate it down ; dust thickly with flour ; have ready a spirit of wine lamp and a deep tin dish ; put in the cheese with a lump of but- ter and set it over the lamp." Have ready the yolk of an egg whipped, with half a glass of Madeira and as much ale. Stir your cheese when melted until it is thoroughly mixed with the butter, then add gradually the egg and the wine ; keep stirring till it forms a smooth mass. Season with cayenne and grated nutmeg, and serve with a thin hot toast. Cooking Without Milk. Now and then people are obliged to cook without milk. Nice cakes are made without either eggs or milk as follows : Tea Cakes. — Stir to a cream 1}{ teacupsful of siurar, }{ teacup - ful butter, half a nutmeg. Then add 1 teacupful of wafer, 2 tea- spoonfuls of cream of tartar, 1 teaspoonfdl of soda, to 1 quart of flour, which should be put through a sieve. Add flour till stiff enough to roll thin ; cut into cakes, bake in buttered pans, in a quick oven. Pumpkin and Squash Pibs, can be prepared also without milk Mince Pies, 365 by using water and corn starch, say for 3 pies, 2 teacupfuls of pumpkin, 2 eggs, 2 tablespoonfuls of corn starch, allspice and sugar to taste. Costard PiES,-4eggs, 4 tablespoonfuls of corn starch, 2 tea- cups water, sugar and nutmeg to taste. This will make 2 pies. Mix the starch with a small quantity of the water. Custards may be made in the same way. We use Oswego corn starch. Mince Pies. There is no better pie than a good mince pie, while a poor one is hardly worth the eating. The following is given confidently, as the very best way of making mince pies : Chop tine 5 pounds of meat and 7 pounds good apples ; add 3 pounds raisins, 1 pound currant jelly and 4 ounces butter ; mace ^pr cinnamon 1 ounce. When this is prepared, make a crust of % the usual quantity of lard, and % of fat, salt pork, very finely chopped ; all of which should be finely rubbed in flour and wet with cold water. Bake in a slow oven one hour. Pineapple Pie. If you want a real luxurious pie, try the follow- ing: Pare and grate large pine apples, and to every teacup of grated pineapple add half a teacup of fine, white sugar ; turn the pine- apple and sugar into dishes lined witb paste ; put a strip of the paste around the dish, wet and press together the edges of the paste ; cut a slit in the center of the corer through which the va- por may escape. Bake thirty minutes. Pumpkin Pie. A chapter on pies with a " pumpkin pie " left out, would be worse than the play of Hamlet with the character of Hamlet left out, so we hasten to give the most approved method of making the regular New England Thanksgiving " pumpkin pie." Stew a large-sized pumpkin in about 1 pint of water till dry ; rub through a colander, add 2 quarts of milk scalded, 6 eggs, a , heaped tablespoonful of ginger, half as much cinnamon, 2 coffee- cups of molasses, 2 coflfee-cups sugar, 2 teaspoons salt. Bake in a pretty hot oven, one hour at least. 366 Pies. A Delicious Lemon Fie. The following makes a delicious lemon pie : The juice and rind of 1 lemon, 1 cup of sugar, the yolks of two eggs, 3 tablespoonfuls of flour, milk to fill the pie-plate; line the plate with paste, pour in this custard, and bake till it is done. — Beat the whites of 2 eggs, add 4 tablespoonfuls «f powdered sugar spread over the pie. and brown lightly in the oven. Strawberry Pie. The following is a very palatable pie : Lin© your dish with crust made in the usual manner ; fill the dish with strawberries of medium size; sprinkle on a little flour, and sugar in proportion to the acidity of the berries. Cover with a thin crust. Cream Pie. A delicious pie is made as follows. The quanti- ties mentioned will make three common sized pies: Mix together 1 egg, 4cups sugar, a piece of butter the size of an egg, 3 cups flour, 1 teaspoonful cream tartar, % teaspoonful soda, 1 cup sweet milk. Pour this on tin plates, and bake light brown. When cold, split open and put in the custard, made as follows : Take 2 eggs, 1 cup sugar, X cup of flour, 1 pint milk; flavor with lemon. JBeat the eggs, sugar and flour together ; boil the milk, and while boiling stir in the mixture, letting it cook a few sec- onds. Here is another cream pie worth trying : Three eggs, a cup of sugar, and a cup of flour, a little salt and nutmeg, or lemon to flavor, (to be baked in 2 large square tins.) For cream inside or between the two cakes, X a pint of milk, 1 e &£» % a cup of sugar, 2 tablespoonfuls of flour — egg, sugar and flour miexd together and stirred ia the milk while boiling hot. — Flavor with lemon or vanilla. Vinegar Pie. This is good — try it. Mix 2 cups of vinegar, IX of sugar, 2 tablespoonfuls of flour, and a piece of butter the size of a walnut. Prepare a paste to re- ceive these ingredients, and bake the same as any ordinary pie. Cracker Pie. The following will make two pies, equal to mince: Take 3 Boston crackers, split them and pour 1 teacupful of boiling hot water over them, 1 teacupful of raisins chopped, 1 do. Puddings. 367 sugar, 2 do. molasses, 1 do. vinegar, 1 teaspoonful cloves, 1 do. cinnamon, 1 do. allspice, 1 do. pepper, and a little salt. Bake between two crusts, and should be eaten while fresh; Puddings- Our second chapter on puddings may "be intro- duced With the simple remark that all the following may be relied on as worthy of the attention of any housekeeper. We don't think there is one amongst them that with reasonable care will disappoint you in the serving, though the old saying is that " the .proof of the pudding i3 in chewing the string." In any of these yon need not go to that test. Cottage Pudding No. 2. Mix 2}.; tablespoonfuls of melted butter, 1 cup of white sugar, 1 egg, 1 cup of sweet milk, 1 pint of flour, 1 teaspoonful of soda and 2 of cream of tartar ; flavor with lemon. Bake in a mode- rate oven % hour. Serve with the following sauce: 1 e gg> % CU P of butter, l)o cups white sugar, },£ glass wine, 2 tablespoonfuls of cream. Set a dish containing it in a vessel of hot water, and stir half an hour. Good Christmas Pudding. — The following makes a small, light, rich pudding, which should be served with wine sauce. Any sized pudding may be made, by maintaining the proportions ; Take 3 ounces of flour and the same weight of finely grated bread crumbs, six ounces of nice beef suet (kidney suet) chopped very small, ounces of raisins (weigh the raisins after they are stoned), 6 ounces of well cleaned currants, 4 ounces of minced ap- ples, 5 ounces of sugar, 2 ounces of candied orange-peel, % tea- spoonful nutmeg mixed with pounded mace, a very little portion of salt, a winegfassful of brandy, and three whole eggs. Mix all these ingredients well together, tie them tightly in a thickly- floured cloth, and boil for four hours. Telegraph Plum Pudding. — This makes a rich, toothsome pudding: 368 Puddings, 2 pounds of currants, 1 pound of raisins, 2>£ ounces flour, 1% ounces beef suet, % pound moist sugar, 4 eggs, 1 ounce of citron and 1 ounce of lemon peel, cinnamon, cloves, mace, anda tumbler- ful of wine and brandy. To be boiled at least nine hours. Citron Pudding. — One spoonful flour, 2 ounces sugar, 2 ozs. citron peel, a little nutmeg, % pint of cream. Mix them to- gether with yolks of 3 eggs, put them in teacups, and bake them in a quick oven. Poor Man's Fudding. — If the only recommend for this pudding was in its being a poor man's pud- ding, we don't believe it would have a trial once a year, but it is really a good pudding for anybody. Half a pint of molasses, half a pint of boiling water, 1 teaspoon - ful of soda and a little salt. Flour to make as stiff as sponge cake. To convert it into a rich man's pudding, add 1 cup chopped rais- ins, and one cup chopped suet. Steam two or three hours. Serve with liquid sauce or sugar and cream. Sauce for Above. — 1 cup brown sugar, 1 of water, half a cup of butter, worked together with a teaspoonful of flour; after it boils, stir in balf a'cup of brandy or other spirits. Vinegar or lemon juice will answer. Another Pudding. — 3 teacupfuls flour, 1 teacupful milk, 1 of chopped raisins, 1 of suet, 1 of molasses, 1 teaspoonful saleratus, nutmeg. Put in a bag and boil an hour and a half. Serve with sauce to taste. Thanksgiving Pudding. — 1 pomnd of flour, 1 pound beef suet, 1 of currants, 1 of raisins, 4 eggs, 1 pint of milk, and spicing to taste. Tie in a bag ; allow no room for swelling, and boil 4 hours. Christmas Pudding without Eggs. — If eggs are scarce, or plenty at 50 cents per dozen, try the following : 1 pound of raisin i, stoned, 1 pound of currants, washed and dried, 1 pound beef suet, shred very fine, 1 pound brown sugar, 1 pound flour, sifted, % pound candied orange peel, 6 ounces bread crumbs, 1 teaspoonful of mixed spice, )i pint of milk, 1 teaspoon- ful salt, the outside rind of 2 large carrots scraped fine ; all to be well mixed together, and poured into a mold and covered with thick paper, then with a good cloth and tied tight, plunged into boiling water and kept boiling six hours. To insure a pudding turning out whole, it is a good plan after, taking it out of the boiling water to dip it instantly into cold. Green Corn Pudding. — Take 1 dozen ears of sweet corn, 1 pint cream, 3 eggs, 4 tablespoonfuls flour, 1 tablespoonful sugar, a little butter, and salt to the taste. Grate the corn, and beat the Puddings. 369 , yolks and all, well toget her- -Hiding- the whites of the eggs (very well beaten) the last thing before" putting into the hake-pan, which must be well greased. Bake one hour in a good oven. Queen Pudding. The following is one of the richest puddings known to the science of cookery : Take 1 pint of nice bread crumbs, add 1 quart of milk, 1 cup of sugar, the yolks of 4 eggs, well beaten, the rind of a fresh lemon, grated tine, a piece of butter the size of an egg, then bake until well done. Now beat the whites of the 4 eggs to a stiff froth, adding a teacupful of powdered sugar in which has been previous- ly stirred the juice of a lemon. Spread over the pudding a layer of jelly, any kind to the taste, then pour the whites of the eggs over, and place in the oven until lightly browned. Serve with cold cream. Victoria Pudding. — The following makes a very rich pudding: Six ounces of fresh butter worked up to a cream, 4 ounces of loaf sugar mixed in with the butter, 4 yolks of eggs beaten, 6 ounces of bread crumbs, 2 rinds of lemon grated. Line the dish with a light crust, and a layer of jam or marmalade ; then pour in the mixture and bake in a very slow oven for half an hour. — Froth the whites of the eggs, with a little loaf sugar and place them over the pudding, and put in the oven just before serving. Fruit Pudding. — This is one of the best of the plum pudding family : Y% pounds of raisins, l^ of currants, 1% of beef suet, 1 pound of hour, % pound of bread crumbs, 4 ounces of citron, 4 ounces of lemon, 4 ounces of orange peel, 2 rinds of lemon, grated, juice of 1 lemon, 4 ounces castor sugar, 10 eggs, 1 teaspoonful each of nutmeg, ginger and cinnamon, 12 bitter almonds, 1 pint of new milk, and a small particle of salt. Mix all together gradually over night, and add a little milk in the morning if required. Boil 7 or 8 hours. Blackberry Pudding. — Berry puddings are al- ways acceptable. The following is recommended : IVIix 1 quart of sour buttermilk, 1 teaspoonful of saleratus, a little salt, and hour enough to make it rather stifc Roll out, cov- er with blackberries, roll up, put in a buttered basin and steam \)4 hours. Serve with sugar and cream. Tart apples may be used instead of berries. Baked Indian Pudding. — Here are two baked Indian Puddings that will be well worth a trial. 370 Puddings. Scald % pint Indian meal with 1 pint of boiling: water or milk, which is better; add 1 large tablespoonful of wheat flour mixed with another pint of cold milk, 1 tablespoonful of ginger, 1 cup- ful of molasses, 1 tablespoonful of butter, or a small piece of suet chopped fine. Add raisins if liked, when the pudding has been baking about ten minutes. Bake thoroughly. No. 2.— Mix 3 pints Indian meal, 1 of wheat flour, 2 of sweet milk, 1 of sour milk, 1 cupful of molasses, 1 tablespoonful of salt and 1 teaspoonful of saleratus. Bake<5 hours. Chicken Pudding. — The following makes a sa- vory pudding : Beat well 10 eggs, add 1 quart rich milk, 3^ pound melted but- ter, pepper and salt, stir in as much flour as will Make a batter. Take 4 young chickens, and cut them up, then put them in a sauce pan with salt and water, thyme and parsley. Boil these until nearly done, then take them out, and put them in the batter and bake, and send up the gravy in a separate dish. Steamboat Pudding. — Don't fail to try this be- cause you are not on board a steamboat ; it will be found equally good on land : Take 9 eggs, 1 pound of white sugar, % of a pound of butter, 1 teacupful of sweet milk, and 1 teaspoonful of soda, 2 teaspoon- fuls of cream tartar, and 1 lemon. Separate the yolks from the whites of the eggs, and beat them separately. Beat the whites to a stiff froth, and add after the rest is put together. Take % of a lemon, and put in the paste to eat on it, made of butter and flour, boiling water and sugar. Last of all, put it in a pudding mould, and steam it in a steamer for 3 hours, and be sure to keep your fire up, and not let it stop boiling. Batter Pudding. — The following is easily made and takes but a few moments to prepare it : Take an iron kettle, butter it well, then pour into it a quart of milk and a little salt; then beat 4 eggs, and mix into the eggs 1 teacup of flour; then let the milk come to a boil of five minutes; then dip it into buttered cups and let it get cold, and eat with sweetened cream. Quick Pudding. — Here is another of those hasty puddings convenient for inconvenient occasions : Scald a quart of milk; take 3 tablespoonfuls of cold milk, 3 of flour and 3 eggs; rub well together, and pour the batter in while the milk is hot. Then bake half an hour. Butter and su- gar beat to a cream for dressing, flavored with nmtmeg. Baked Squash. 371 Potato Lemon Pie. — Here is something a little out of tli© common run of puddings, but it is none the less desirable on that account : Take 8 ounces of potatoes, the peel of 2 large lemons, 2 ounces of white sugar, and 2 ounces of butter. Boil the lemon peel un- til tender, and beat it in a mortar with the sugar , boil the pota- toes and peel them ; mix all together with a little milk and 2 eggs; bake it slightly. Farmer's Indian Pudding. — The following makes a most excellent pudding for six persons : Take 2 quarts of boiling milk, stir in 2 cupful s of Indian meal, a handful of tiour, 2 teaspoonfuls of salt, % cup of molasses, 3 pints sliced sweet apples, and }{ pound of fat pork. Bake three hours. It is good enough for the President. Try it all ye lovers of farmers' tare. Baked Apple Pudding. — The following makes a very nice, light pudding, good for dyspeptics: Pare and core sour apples and till a deep dish with them, add- ing a little water ; then .take flour with a little salt, saleratus, and shortening, (proportions a ; for soda biscuit.) and stir in but- termilk to the consistence of a thick batter, and spread this over the apples and bake. Serve with sauce to the taste. Baked Tomatoes. The following is said by those who know, to be a luscious way of preparing this excellent fruit : Peel the tomatoes in the usual way and bake them in a tin ba- king pan. When done, season with salt, butter and pepper. Baked Squash. It may be new to some people, but it is neverthe- less true, that a Hubbard or any other fine-grain, dry-meated squash may be baked, and makes a nice dish cooked in that way. Cut up the squash into pieces of convenient size and bake as you wouid sweet potatoes. It is thought by many to be superior to baked sweet potatoes. $72 3?o Settle Coffee* Baked Potatoes. The best way and the healthiest, to cook potatoes, is to roast or bake them in the oven. The potatoes should be washed per- fectly clean, and baked and eaten skins and all. The skins when rightly baked are the best part of the potato. When they are suoieieutiy cooked, the quality is improved by cracking the skins open, and then allowing them to dry out a few minutes before taking them to the table. To Settle Coffee, A great many ways are given for making good coffee. The main secret of a good cup of fragrant coffee is to have a good quality of coffee, browned just right, and then made in a clean, sweet coffee pot, and last but by no means least, have your cof- fee well settled, so that it will pour out like liquid amber. A common method of clearing coffee is by the addition of an egg. The white is the only valuable part for the purpose, and a email portion of one is needed for an ordinary family. It should be mixed with the ground coffee before ttie Water 4b added. Clean egg shells will do very well. When eggs are 50 cents a dozen, they are not always at hand ; a bit of codfish, or even a pinch of sal f , is a very good substitute; and if the coffee is put to soaking in a little cold water over night, it will settle clear with- out the addition of anything. How to Cook Spinach. This is the earliest and to many most welcome spring vegetable, but is very apt to be spoiled in the cooking. It is important to know that it does not require any water, the expressed juice being suffi- cient to keep moist and free from burning. Cook ao follows : Boil 15 minutes after a very careful washing and picking, in a covered sauce-pan without water, and with a little Bait ; drain thoroughly, and pour over egg sauce; garnish with hard boiled eggs cut in rings. Oakee. 373 German Tea Cake. The following will be found a nice cake for tea : The ingredients are flour 1 pound, butter % pound, yeast 2 spoonfuls, 3 eggs, salt, sugar and warm milk. Take some flour, pour the yeast and some of the milk upon it; lay the butter, cut in pieces, on the flour, and put this mixture in a warm place un- til it rises. Then add the 3 eggs, salt sugar and warm milk, and mix them all well together until the paste does not stick to the gpoou. Roll the paste out into a long piec*-, which cut into five or six strips. Roll the strips separately to make them round, and sprinkle them with flour; plait them together and form them into a wreath. Let it stand again for some time in a warm place until it has risen sufficiently. Strew finely chopped almonds over it. Brush it over with yolk of egg, and bake it in a very warm oven. Mountain Cake. One who judges from experience after frequent opportunities of testing its qualities, declares this the best cake ever made in America. 1 pound of flour, 1 pound of sugar, % pound of butter, 6 eggs, 1 cup of sweet milk, 1 teaspoonful of cream tartar, }{ teaspoon- ful of soda. Flavor with vanilla. Bake in four pans', and while a little warm, put the several cakes together as you would jelly cake, but with frosting. Corn Starch Cake. If you would try your hand at something nice, take this : Mix 1 egg, 2 cups x>f flour, 1 cup of milk, 1 cup of sugar, 1 tea- spoonful ol soda, 2 of cream tartar, a piece of butter half the .size of a hen's egg, melted ; bake the same as for jelly cake, in shallow tins, and when cold, pile in layers, with a custard between made as follows : Take 1 egg, 1 cup of milk, sugar to taste, 2 tea- spoonfuls of vanilla extract, 2 teaspoonfuls of corn starch. Boil the milk, heat the egg and corn starch together, and stir into the boiling milk which must be previously sweetened ; when cold, stir in the vanilla ; the custard must cool before being put with theeake. Dessert Cake. — This is simple, inexpensive, and easily and quickly prepared. Mix 4 eggs, 2 quarts sweet milk, 1 teaspoonful salt, % teaspoon- ful soda, and 3 teacupfuls flour. Spread it thin in tins and bake fifteen or twenty minutes. To be eaten with butter and sugar. 374 Cakes, Scalded Ginger Cake. — This cake is highly recommended by an experienced housekeeper : Put 1 pint of molasses and 2 spoonfuls butter in a pan, heat to boiling:, then pour it on to 1 quart of flour. Stir it well and when cool add 2 eggs well beaten, 1 tablespoonful of soda, dissolved in 2 large spoonfuls of brandy, and 1 of ginger. Add enough flour to make it thick enough to roll ; work it out thin and bake in square tins. Tea. Cakes.— Mix 2 cups cream, 3 cups sugar, 5 eggs, the whites beaten to a stiff froth, 1 teaspoonful of soda, flour to make about as stiff as pound cake. Salt and spice to the taste. Pound Cake. — The following is highly recom- mended to us by one who knows whereof she speaks by actual trial : Stir 1 pound of butter and 1 pound of granulated white sugar until they form a cream. Beat the whites of 1 pound of eggs (9 large or 10 of common size) until they will remain upon an in- verted plate; stir these with the butter and sugar, then add the yolks also previously well beaten. Mix with this 1 pound of flour, 1 small teaspoonful of saleratus, and flavor with lemon. — After stirring the whole well together, pour it into two basins well buttered, and with white paper in-the bottom. Two-quart basins with perpendicular sides are best. Fruit Cake. — Here is an excellent cake : Stir 1 pound brown sugar and 1 pound butter until they form a cream. Beat the whites of 10 eggs until they will remain upon an inverted plate; stir these withihe butter and sugar, then the yoiks also well beaten. Mix with this 1 pound flour, 1 small tea- spoonful of saleratus, and flavor with lemon. Stir the whole well together, and then add 1 pound figs sliced, 1 pound currants, X pound citron, and 2% pounds of the best kind of raisins. The currants need washing thoroughly, and the seeds should be re- moved from the raisins. Flavor with nutmeg, cloves, cinnamon and lemons, as desired. Frostixg. — For a half pound loaf. The whites of 3 eggs, beat- en until they will remain upon an inverted plate ; to which add pulverized white sugar, a little at a time, until of the desired consistence. After spreading it on the cake, set in a warm oven to dry; when thoroughly dried, spread on another layer and dry as before, until of the desired thickness. Sponge Cake. — The following process of making sponge cake is imparted by one long noted for the excellence of her pastry : Oakes. 375 Beat 6 eggs, yolks and -whites together, 2 minutes. Add 3 cups white sugar and beat 5 minutes; 2 cups flour with 2 teaspoenfula cream tartar, beat 2 minutes; 1 cup cold water with 1 teaspoon- ful soda dissolved in it and beat 1 minute ; the grated rind and juice of a lemon ; a little salt and 2 more cups of flour, and beat one minute. Bake in rather deep cup pans. This will make three quite large sheets, and it does not dry quickly as most sponge cakes do. Another Sponge Cake. — Equal weights of eggs and sugar (pulverized,) half weight of flour ; beat the yolks and whites sep- arately (very light ;) mix the sugar and yolks first, then add one grated lemon and beat for fifteen mintes, then add the whites and inix well ; lastly stir in the flour and mix gently. Mock Sponge Cake. — 2 cups flour; 1 of sugar, 1 of milk, 1 ego;, 1 teaspoonful saleratus, 2 teaspoonfuls cream of tartar. Molasses Sponge Cake.— Mix 1 cup of molasses, IX of flour, 3 eggs, and a teaspoonful of soda. Bake in a quick oven. Silver Cake. — This is one of the unfailing re- sorts of almost every good housekeeper, and together with gold cake forms the staple on many occasions. Stir to a cream 1 cup of butter with 2 of white sugar ; add the whites of six eggs beaten stiff; 1 cup of sweet milk, with half a teaspoonful of soda dissolved in it. Stir 1 teaspoonful cream of tartar into four cups of flour and add to the cake. Flavor with lemon, vanilla, or rose water. Gold Cake. — Use the above, but use the yolks in place of the whites of the six eggs. Sxow-Ball Cakes. -This is highly recommended. l'cup of white su2, - ar, % CU P of butter, the whites of 5 egg3, 1 teaspoonful of soda, and a little nutmeg ; add flour enough to make a stiff batter ; bake in patty tins. Almond Cheesecake. — If you want something a little extra, try the following : 2 ounces of sweet and 1 ounce of bitter almonds pounded with lump sugar to prevent them boiling, 2 ounces of butter, melted very thick ; the yolks of 3 tggs, well beaten ; half a noggin of brandy, and a little nutmeg. The whites of the eggs are to be beaten to a very light froth, and allowed to stand for a quarter of an hour to drain, and the light part put in the last thing. The butter must be nearly cold when added. Economy Cakes. — These can be recommended as very good : 376 Oakos. Take 1 quart of mashed potatoes, 1 egg, }4. teacup w 1 ! eat flour, a tablefcpoonful of butter, and add milk to form a thick batter.— Season with pepper and salt. Mix all well together ; make into cakes % inch thick, and fry brown where meat was previously fried. Cream of Tartar Cake. — Try this occasionally for a change : Take 3 cups of sugar, 3 eggs, % cup of butter, 1 cup new milk, % teaspoonful of soda, 1 teaspoonful of cream of tartar, and 4 cups of flour. Mix the cream of tartar with the flour, aud the soda with the milk, and add a little salt. Season to the taste. Bake in shallow tins, and cut in squares. Rice Cake. — £ ounces of ground rice, 3 ounces of flour well sift- ed, and 8 ounces of loaf sugar also to be well sifted, 6 eggs with half the whites : the whole to be beaten together for twenty min- utes, and baked three-quarters of an hour. Puff Cake. — Take 2 cups of white sugar, 3 eggs, 1 scant cup of butter, 1 cup of sweet milk, 1 teaspoonful of saieratus, 2 of cream of tartar, 3 cups of flour. Flavor to taste. Stir together at once. Hard Molasses Gingerbread.— Take 2>£ cups molasses, % eup of shortening, butter is preferable, fill the tup with boiling water, stir until the butter is dissolved, a tablespoonful ginger, a teaspoonful soda, stir quiekl}- ; knead with flour enough to make it hard, roll thin, bake in a quick oven twenty minutes. A Cheap, Soft Gingerbread.— 1 pound of flour, 1 cup of mo- lasses, half a cup of sour milk, 2 teaspoonfuls of ginger, 1 eup of butter, and 1 teaspooful of saieratus ; bake by a slow tire for an hour. Another Gingerbread.— Take 1 quart molasses, 1 pint lard, 2 pints *©ry sour cream, 5 heaped tablespoonfuls soda, 2 of gin- ger, 1 nutmeg, mix into a dough as soft as can be rolled ; roll^thin and bake. Soft Sorghum Cake. — The following is spoken highly of by those on whose judgment we rely : Take 3 eggs, 1 pint of sorghum molasses, 1 of sour cream, half nutmeg, 1 teaspoonful of soda. Beat the eggs and molasses to- gether until light, thicken with flour to the consistence of batter cake ; this will be enough to till two common sized stove pans. Frosting for Cake. The following makes a capital frosting for all kinds of cake : Frostings, 377 Take 1 pound white sugar and just water enough to dissolve it; the whites of 3 eggs beaten a little, but not to a froth; add them to the sugar and water. Put the mixture into a deep dish, and place the dish in a kettle of boiling water, and beat till quite thick. Take from the fire and beat till eoid and thick enough to spread with a knife. Another Frosting. — Here is another frosting that is highly recommended : Beat the whites of 4 eggs to a stiff froth, then add 1 pound white sugar, % ounce gum arabic and 1 teaspoonful of starch, all pul- verized and sifted, and lemon juice to flavor, and then stir the whole thoroughly. Lay* on one coat of frosting with a knife after the cake is coldj and let it stand over night, a^nd then lay on an- other coat, wetting your knife occasionally in cold water, the better to smootk and polish the last coat. Cookies. These are indispensible in all well-regulated fam- ilies on the breakfast table or on the tea table. Take equal proportions of butter, cream and molasses, atffible- spoonful »ach of ginger and spice, also a teaspoonful of soda. — Bake in a moderately^hot oven, and your cakes will be light and soft. Molasses Cookies. — 2 cups of molasses, 2 egf s, 1 cup of cream, 1 teaspoonful of soda or saleratus ; season with nutmeg. Ginger Cookies.— 2 cups of molasses, 1 of butter, 7 tablespoon- fuls of water, 2 teaspoons cream of tartar, 1 of ginger. Mix soft, roll and bake quick. Telegraph Cookies. — The following are the best cookies ever made, and we say it understand- ingly. For the past six years we have had them constantly on our table, and in all that time no stran- ger ever tasted them without speaking of them in words of highest commendation : Take 2 eggs, 2 cups of sugar, 1 cup of butter, ^ teaspoonful of soda, and flour — mix soft, roll thin and bake in a quick oven. Tea Crackers. — The following will be found first rate, and once tried they will not be neglected : 378 Cakes. 3 teacupfuls flour, 1 of lard, 1 of water, a large teaspoonful of salt. Mix all together, put it on the pie-board and work it well, adding flour until stiff, short, and perfectly smooth. Roll out as thin as a knife blade, prick with a fork, and bake well, but do not brown. Doughnuts. — Many families keep doughnuts al- ways on hand, for lunch, etc. The following will make doughnuts good enough for anybody: Take a teacupful of good hop yeast, 1 of molasses, 1 of ifteat fryings, 2 of flour, and iise salt to suit the taste. Mix in the even- ing and keep warm over night, and fry in the morning. Another Doughnut. — Try this ; Some think it better. To 1 quart of milk add X pound butter, 1% pounds sugar, 1 teaspoonful of soda, and 2 ol cream of tart;n dissolved separate- ly in as little water as possible. Mix with ufficient flour, and boil immediately. Union Cake. Of course all friends of the Union, especially young men and maidens, will go in for this cake : Take 2 cups of flour, 2 cups of sugar, Y% cups of sour cream, 2 eggs, 1 teaspoonful of saleratus, }{ teaspoonful of nutmeg. When all are united, stir them up. Jelly Cake. — The following is vouched for by one who knows : Take 1 cup of sugar, 4 eggs 1 cup of flour, >* teaspoonful of so- da, dissolved in a tablespoonful of sweet milk, and 1 teaspoonful cream of tartar mixed in flour. Bake in one long tin, then spread with jelly, roll up and cut in slices. Huckleberry Griddle Cakes. — Stir in 1 even teaspoonful of soda to 2 quarts of sweet milk, 1 teaspoonful of salt, 1 pint of ripe huckleberries to make a thick batter; bake on a griddle as other cakes. Potatoe Griddle Cakes. — 1 quart of milk, 6 cold boiled pota- toes grated, 2 eggs, and flour enough to make a baKer. Crisp Gingeb Cakes. — These will be found first rate. M. Soyer^ dustard. 379 Take 2 pounds of flour, 1 pound of sugar, 3 tablespoonfuls of ginger, wet with molasses, roll thin, cut in small cakes, and bake them quick. Ginger Snaps. — The following. is an approved way of making these indispensables : To )4, CU P butter and 1 pint molasses boiled together and then allowed to cool, add 2 tablespoonfuls of ginger, 1 teaspoonful of soda, and flour to roll. Bake quick in thin rounds, or a flat sheet. BuNNS. — The following is the manner of making these historical "aids to appetite:" Take ^ pint of milk, % cup of yeast, 1 cup of butter, 1 cup of sugar, make it stiff with flour; add nutmeg if you like. Bake in a quick oven. M. Soyer's Custard. The following is the recipe given by the celebra- ted French cook, M. Soyer, for making custard, a sufficient guarantee of its excellence : With 1 pint of boiling milk, mix 2 ounces white sugar, to which add the thin yellow peel of balf a lemon. Beat 4 eggs thorough- ly in a basin, and gradually add the prepared milk"(not too hot). Pass the mixture through a colander— fill custard cups, place them over the fire in a stew pan, with about 1 inch of water in it, and boil 10 to 12 minutes. To make Curry Powders, or Curry Paste, This is an article much used in cooking by pro- fessional cooks, for flavoring various dishes : Take turmeric 6 ounces, coriander seed 8 ounces, black pepper 4 ounces, fenugreek 2 ounces, ginger 2 ounces, cayenne pepper}^ ounce, cummin seed X ounce, all thoroughly pulverized and mixed. Another.— Turmeric 5 ounces, coriander seed 3 ounces, black pepper 1 ounce, ginger 1 ounce, cayeune pepper 1 ounce, scorch- ed mustard 2 ounces, mace 2 drams; all pulverized and thorough- ly mixed. Plum Cat*up. The following recipe will answer for gooseberry catsup equally well, These catsups are great favor- 380 Tomato Catsup. ites with those who are in the habit of using condi- ments constantly, as an agreeable change : Boil together for two hours, 9 pounds plums, 6 pounds sugar, and 3 pints vinegar. Just before removing from the fire, add 1 tablespoonfal each of allspice, cloves and cinnamon. Keep in small jars well corked. Tomato Catsup. This is the best and most substantial condiment of the kind — "the real stand by " — most of the oth- er kinds are mere novelties that you soon tire of. Pick fair, ripe tomatoes, perfectly sound. Boil until they come to pieces, and strain the pulp through a wire seive. Boil again, and add pepper, allspioa, cloves and cinnamon, to suit the taste. No definite rules can be given for this, as tastes vary, and that is all there is to consult. Put in jars or bottles, and keep well sealed or corked. Asparagus Loaves. If you want to give some special friend a rare treat from your asparagus bed, try the following : Boil 3 bunches of asparagus, cut off the tops of two bunches, when tender, leaving two inches of the white stalk on the rest, and keeping; it warm ; stew the tops in a pint of new milk, with 3 tablespoonfuls of butter, rubbed in flour, the yolks of 3 eggs, nutmeg and mace ; when it boils put the mixture into a loaf or rolls, with the crumbs scooped out ; put on the tops of the rolls, make holes in the top and stick in the remaining asparagus. To Cook a Ham. The following is an excellent way to cook a ham. Cooked in this way and nicely sliced, when cold, a ham is a great luxury : Boil 3 or 4 hours according to size; then skin the whole and fit it for the table. Then set in the oven for half an hour, cover it thickly with pounded rusk or bread crumbs, and set it back for half an hour longer. Boiled ham is always improved by setting it in an oven for nearly an hour, until much of the fat dries out, and it also makes it more tender. To Boil Fish. Try the following if you would get all the virtues of a nice trout or white fish : Drawn Butter. 381 Fill the fish with a stuffing of chopped salt pork and bread, or bread and butter, seasoned with salt and pepper, and sew it up. Then sew it into a cloth that you may take it up without break- ing. Put it in enough cold water to cever it, salted at the rate of a tea-spoonful of salt to each pound of lish; and add about 3 tablespoonfuls of vinegar. Boil it slowly for 20 or 30 minutes, or till the fin is easily drawn out. Serve with drawn butter and eggs, with capers or nasturtion in it. Drawn Butter. This enters quite largely into tlie preparation of many dishes, and a recipe for making it will be in place here : Rub 2 teaspoonfuls of flour into % pound of butter, and add 5 tablespoonfuls of cold water. Put into a gravy dish and set in boiling water; let it melt and heat till it begins to simmer, and then it is done. If for fish put in chopped boiled eg^s and capers. If for boiled fowl, put in oysters before it-is melted and let them cook through while the gravy itself is cooking. Pickled Eggs. This is a great favorite with many, as a relishing accompaniment to cold meat, and when eggs are plentiful, it is by no means expensive : Boil the eggs till quite hard ; then after carefully removing the shells, lay them in wide mouthed jars, and pour over them scald- ing vinegar, well seasoned with whole pepper, allspice, a few races of ginger, and a few cloves. When cold, close the jars tightly, and in a month they are fit for use. Russian Bear. This is a name that has been adopted for a new style of pickle, and is consequently not half so bad as it sounds. This pickle is made of ripe cucum- bers, and is very popular with those wh« have tried it. The following is the process : Tak'> large ripe cucumbers before tbey are soft. Cut in ring?, pare and remove the seeds, and then cnt in smaller pieces if thought best. Cook the pieces very slightly in water just salt enough to flavor well. Drain and put in a sUme jar. Prepare a vinegar as follows : 2 quarts vinegar, a few slices of onion, some Cayenne pepper, whole 1 allspice, whole cloves, whole cinnamon, 382 To Eoast a Goose. according to taste. Much cooking spoils the pickle. When ta- ken from the tire the pieces should not be soft enough to admit a silrer fork readily. Southern Mode of Cooking Rice. "Down south," where rice forms a much larger proportion of the common food than here, it is but natural to suppose that they would know better how to cook it than we do. Their method is as follows : Pick over the rice and wash it in cold water ; to 1 pint of rice put 3 quarts boiling water and X teaspoon of salt. Boil it brisk- ly }i hour, then turn off all the water and set it over a moderate- fire, uncovered, another % hour to steam, and it is ready for the table. The rice water first poured off is good to stiffen muslins. To Roast a Goose. Most people have an idea that a roast goose is far inferior to a roast turkey* but that is more on ac- count of not knowing the best method of cooking the goose, than any inherent inferiority of the goose. Try this method of roasting the goose and see if it is not as good as a turkey : Chop fine 2 ounces of onion and 1 ounce of green sage, 'and add a coffee-cupful of bread crumbs, a little pepper and salt, and the yolks of 2 eggs. Don't fill the goose quite full, but leave a little room to swell. Roast from 1 to IX hours, and serve with gravy and apple sauce. To Prepare Tripe for the Table. On page 261 we gave the process of cleaning tripe and getting into the pickle. The following is a method of preparing it for the table : Take a kettle of hot water, nearly boiling, put in a piece of sal- soda the size of a walnut, cut your tripe in small pieces, put one piece in at a time, and let it remain about 5 minutes, or longer, until it will scrape off easy; clean, soak in salt and water 2 days, and scrape each morning. It will be ready for cooking. Boil tU| well done. Prof. Liebig's Pood for Infants. 383 Prof. Liebig's Food for Infants. It frequently becomes necessary to provide artifi- cial food for infants, and few know how to prepare it. Many a smart and promising infant has been brought to an untimely grave through want of this information. The celebrated chemist, Prof. Liebig, was induced by the suffering of an infant grandchild to look into this matter. He found that even the beat cow's milk was slightly acid, while the moth- ers milk is aUiali, and the cow's milk contains dif- ferent proportions of constituents. He found also that most artificial food, however carefully prepared, is still more acid, and that the flour is never chem- ically dissolved, and that full twenty per cent, of it never is digested, and the whole taxes the digestive system too severely. As the result of his investiga- tions, Prof. Liebig published the following prescrip- tion for what he terms rational food for infants. It is sweet, pleasant, and requires much less of it than of pure milk to satisfy them, while it nourishes them far better. It requires no more sweetening, and should have none ordinarily : In a small sauce pan carefully mix, so as to avoid the forma- tion of lumps, wheat flour, >£ ounce; milk, 5 ounces; bring- thi» mixture to a boil slowly, and keep it boiling for 3 or 4 minutes, and then remove it from the fire. During the time it is boiling, mix in another vessel malt, % ounce; water, 2 ounces; and 30 drops of a solution containing 11 per cent, of the carbonate of potassa.-Then add this mixture to the hot contents of the sauce- pan, put on the lid and let it remain for half an hour undisturb- ed in a warm place, where the temperature 4 oes n °t exceed 118 degrees. After the lapse of this time, pu| the sauce pan on the fire again till its contents begin to boil, *n/| then pass the liquid 384 Balm of a Thousand Flowers. through a fine strainer. The exhausted bran will be retained up- on the sieve. Balm of a Thousand Flowers. This is an article that has. made snug fortunes for one or two manufacturers, but as a money making institution it has run its day. Still for all practical purposes it just as good now as it ever was, and as the " thousand flowers" of which it is composed are perennial, you may make the article for yourself at small cost. The recipe is sold at 25 cts. to $1. — Here it is as we received it from New York. Dissolve 4 ounces best white bar soap in 1 pint deodorized al- cohol ; then add 1 drachm oil of citronella, X drackm oil of rose- mary and % drachm oil of neroli. It used to be sold as a grand specific to remove tan and freckles, and to impart a rosy freshness to the complexion ; also as an excellent tooth- wash. — It is most valuable for this latter purpose. Pour a little into warm water, and use for a washing lotion, or a tooth-wash. Magic Painkiller. This has been sold under various names — " mag- ical cure-all," " wonder of the age," &c. It is good for rheumatism, gout, pain in the side, head, back, or joints, sore or inflamed eyes, cramps, convulsions, cholic, etc. : asthma, phthisic, liver complaint, con- sumption, croup, etc. Take best alcohol, 4 ounces, sulphuric ether, 12 ounces, lauda- num, 1 ounce, and oil of lavender, 2 ounces. Shake all together in a bottle and keep corked tight. Directions for use.— In all cases where there are no vW sores, Felonifuge. 385 apply repeatedly to the parts affected, rubbing in -well with the hand. For sore eyes and inflamed sores that are raw, or dis- charge, apply the remedy around the parts, but not on the raw sore. For cramps, convulsions, colic, &c, applying externally, take 1 to 2 teaspoon fuls internally according to the age or strength of the patient, mixed always with a little warm water or herb tea. For croup, administer 3^ to 1 teaspoonful according to the age, with double the quantity of goose oil. Felonifuge. The following is a never-failing remedy for felons. We have given remedies on pages 73 and 225, but this is so simple, and as we have the assurance of an experienced physician that it was never known to fail, we give it here : As soon as the first stinging pain is experienced in the finger, wrap it up completely in a Spanish fly blister, and allow it to re- main until a cure is effected. To Remove Warts. We gave a l * wart and corn salve" on page 44, but this for warts is less trouble to apply : Take a small quantity of chloride of zinc and common flour, sufficient to make a paste, mixing with rain water. Apply it to the wart one night, and afterwards apply a bread and milk poul- tice, until the whole excrescence may be easily removed without pain or soreness. Instant Relief for Burns or Scalds. The following simple remedy has a magical effect upon burns or scalds, giving almost instant relief. Apply to the burnt or scalded surface raw cotton, or cotton or linen cloth saturated in a strong tincture or essence of pepper- mint, and keep wet for a short time. Cheap Paint. The following is a cheap and valuable method of using paints and dispensing wholly or in part with' oils, and making a- paint more durable than has ever Q 386 Eau de Oologne, been produced by the ordinary modes of preparing paints: Add to 1 gallon of soft water, when boiling, 1 ounce of salera- tus, 2 ounces potash, and 1 pound gum shellac. Boil gently without stirring until the ingredients are well dissolved and mixed. The compound will then be ready to add to all kinds of paints, ground in oil, or in a dry state, and when properly mixed and applied to wood, iron, cloth, or other material will produce a beautiful and durable coat which will dry in two-thirds the time required for oil paints, and reduce the expense in oil fully one- half. Cold Cream, We gave one formula for making this " aid to the complexion," on page 232. Here is another direct from the boudoir of a fair Parisienne : Take olive oil 4 parts, White wax 1 part. Heat together till a uniform liquid mass is obtained ; perfume with rose, orange, lem - on, vanilla, or anything to your taste, and then stir constantly until it is cold. Eau de Cologne. The following is the recipe used by the manufac- tories in Cologne for making the celebrated Eau de Cologne : Mix 12 drops each of the essential oils of neroli, citron, berga- mot, orange and rosemary, with 1 drachm malabar cardamoms, and 1 gallon rectified spirits, the whole distilled together. Pleasant Evening Drink. A delicious evening drink is prepared as follows : Mix with a quart of spring water the juice of 6 oranges and that of 2 lemons, and sweeten with capillaire or syrup. Siae of Nails. The following table will show any one at a glance the length of the various sizes and the number of nails in a pound. They are rated at " three-penny" up to " twenty-penny. ' ' Vegetable Materia Medica, 387 Length. No. per pound. 3-p'v...l inch 557 4 "" ...X% 353 5 " ...1% 233 6 " ...2 167 7 " ...23^ 141 8 " ...2% 101 10 " ..-2% 98 Length. No. per pound. 12-p'y...3 inches 54 20" ...3K 34 Spikes... 4 10 " ..AH 12 " ...5 10 " ...6 7 " ...7 5 From this table an estimate of quantity and suit- able sizes for any job can be easily made. Vegetable Materia Medica. There is no subject to which many wish to refer oftener than to that of the qualities and properties of the various species of vegetables that come frequent- ly under their observation. To meet that want we give a list here of the principal vegetables that enter into the medical preparations of the day. Alder.— This is an astringent, useful in bleeding at the lungs, or as a wash for ulcers. Arbor Vitae.— The oil extracted from the young leafy twigs, is recommended as a vermifuge. Angelica. — Aromatic, stimulant and tonic. Good in nervous ailments, indigestion, flatulence, etc. Arnica. — Used as a stimulant in paralytic affections, typhoid fevers, bruises, sprains, stiffness of joints," rheumatism, etc. It is procured at the druggists mostly in the form of tincture, plas- ters, etc. Ash, Prickly.— The bark and berries of the prickly ash are stimulant and tonic. They are almost a certain remedy for cold feet or hands, and all diseases dependent on a sluggish or languid circulation. Dose— from % to 1 teaspomful of the powdered bark and berries. Balm of Gilead Buds.— Steeped in spirits, excellent for bath- ing wounds. Balmony. — Serves as a tonic laxative and may be used in de- bility, costiveness, dyspepsia, jaundice, coughs and colds. There are but few forms of disease in which this article may not be used to advantage. Dose — an even teaspoonful of the powdered herb. Balsam Fir. — This a valuable expectorant and tonic, bene- ficial in coughs, colds, and all affections of the lungs. Barberry.— The bark is a tonic and laxative, useful in jaun 388 Vegetable Materia Medica. dice, loss of appetite, weakness of the digestive organs, and in all cases where golden seal is recommended^ Dose — a teaspoonful of the powdered bark. Batberry.— The bark of bayberry is powerfully astringent and stimulating ; useful for cleansing the stomach and bowels from canker, scarlatina, dysentery and diarrhoea. A'decoction of the bark is also useful as a gargle for sore throat, and as a wash for ill-conditioned sores. Beth Root.— This is astringent, tonic and antiseptic ; maybe employed in all cases of hemorrhage, leuchorrhea, asthma and coughg. Dose — half a teaspoonful. Blackberry. — This is an astringent ; very valuable for diar- rhea — a decoction made from the small roots and bark of the larger roots. Blue Flag. — Useful in fevers, or to~expel humors from the sys- tem. Dose — half a teaspoonful three times a day. Boneset.— This is a well-known herb, and in localities where fever and ague prevail it is much used as an antidote for that. It is a laxative, tonic, and expectorant. A decoction of the leaves and flowers, taken while warm and in large quantities, will evac- uate the stomach in a very safe and gentle manner ; administered cold, it acts as a tonic and laxative. It is useful in colds, coughs, and pulmonary complaints. Burdock.— This is frequently a great nuisance to the farmer, and it ought to be valuable as a medicine to make up for the trouble its burrs occasion. The root is especially esteemed as an ingredient in some kinds of root beer. It is a mild cathartic, producing perspiration. The leaves are good in fevers to bind on the head and feet. Cayenne.— thfs is a well known kitchen vegetable, more com- monly known as "red pepper." It is a pure, powerful and healthy stimulant, and produces, when taken into the stomach, a sensation of warmth which diffuses gradually through the sys- tem, but without any narcotic effect. It is an excellent remedy for colds, coughs, flatulency, dyspepsia, etc. It should not be taken in large doses upon a cold or empty stomach, but in small quantities at first, gradually increasing the dose. Clematis. — (Virgin's Bower.) — Has active caustic properties. — Leaves are acrid and vesicant. The leaves are rubefaciant in rheumatism. Convolvus. — (Morning Glory.) — A well knoAvn plant with an acrid, milky juice. Used as a purgative. Jalap and scammony are made from plants of this genus. Catnii\ — In fevers promotes perspiration without raising the heat of the body. It is also valuable for injections. Chamomile. — This is a stimulant and tonic, useful in colds, fe- brile attacks and debility. A tea made of the dried flowers is soothing to the nerves, and is much used for infants. Cherry, Wild Black.— This has many virtues attributed to it, Vegetable Materia Medica. 389 especially the bark, and on the strength of those is founded the popularity of Ayer's Cherry Pectoral. Cancer Root. — (Beech Drops.) — A leafless plant that grows in beech woods, erroneously supposed to be a parasite growing on the exposed roots of beech trees. The whole plant is power- fully astringent ; and the root is brownish, spongy, and very bit- ter and nauseous in taste. All parts of the plant are used. It was formerly supposed to be an antidote for cancers, hence its name. The plant was used in conjunction with white oxide of arsenic, and formed the once celebrated medicine, Martin's Can- cer Powder. Cleavers (Bed-straw).— A powerful diuretic, useful in inflam- mation of the kidneys and urinary obstruction. Comfrey.— Has peculiar mucilaginous properties, and is valu- able in all consumptive complaints. Coltsfoot.— (Wild ginger— Ginger Root.)— Stimulating tonic. A tea made of the root is good for hoarseness. Dandelion.— Tonic and diuretic, an excellent corrector of the bile, and an invaluable remedy in hepatic diseases. Dogwood (Cornus Florida).— The bark is successfully used in intermittent fevers, and is a valuable tonic. One of the most im- portant medicinal products of North America. Elecampane. — The root has a faint, aromatic odor, and a bitter, acrid taste. It acts as a gentle stimulant to the organs of secre- tion, promotes expectoration, and is diuretic and sudorific. Evan Root.— (Cranesbill geranium.)— This is a valuable tonic and astringent, useful for diarrhea, dysentery, sore mouth, de- bility, &c. Ginseng.— This is one of the most valuable of all the herbs, and is an important article of commerce. The root is tonic and ner- vine. It is useful in all cases of debility, loss-of appetite, neu- ralgic affections, and dyspepsia. Dose — half a teaspoonful of the root, powdered, more or less. Gold Thread. — This is astringent and tonic, useful as a gar- gle for sore throat, and is much used for that purpose, and for infant's sore mouth. It may also be employed in debility, and loss of appetite, and in all cases where golden seal and poplar bark are recommended. Golden Seal — Is a laxative and tonic, and an excellent rem- edy in costiveness, loss of appetite, jaundice, debility, liver com- plaint, and faintness at the stomach. Taken in doses of an even teaspoonful, it is efficacious in relieving unpleasant sensations occasioned by a too hearty meal. Golden Rod. — Is aromatic, and slightly stimulant; is used for quieting pains in the stomach and bowels, flatulency, and for scenting other medicines. It is used more for dyeing than for medical purposes. Gum Myrrh.— Astringent, antiseptic and tonic. It is useful in pulmonary complaints, loss of appetite, sore mouth and offens- 390 Vegetable Materia Medica. ive breath. It is also useful in dysentery and diarrhoea, and to cleanse offensive ulcers, putrid and ill-conditioned sores. Dose a teaspoonful of the tincture or % teaspoonful of the powder. Hemlock.— The bark of the hemlock tree is astringent and ton- ic. Enemas composed of a strong decoction of this article may be used with advantage in all cases of prolapsus. A tea made of the boughs and leaves is excellent in case of coughs and colds. Hoarhound. — The root is stimulant and tonic; useful in colds, coughs, asthmatic affections, and in pulmonary diseases. It may be prepared with honey or molasses. Indian Turnip.— (Arum.)— This is a well known herb growing in the woods everywhere. The root has a pungent, burning, ac- rid taste, as many" an incautious youth can testify. This property is lost in drying. In a fresh state it is a drastic purgative, too violent for medicinal use. Arrow ioot and sago are produced from this root. In medicine it is used as a stimulant in impaired di- gestion, a diuretic in dropsies, and an expectorant in chest com- plaints. Ladies' Slipper. — This [is a valuable nervine, quiets nervous excitement, eases pain, and induces sleep. It may be used freely in all nervous and hysterical affections, without incurring the least danger, or producing unpleasant consequences. Dose — a teaspoonful of the powdered root may be taken three or four times a day, or until relief is obtained. Lilt, White Pond.— The root is a powerful astringent, useful in bowel complaints, and as a gargle for putrid and ulcerated sore throat. It is used as a poultice for boils and other painful swellings, and combined with slippery elm, it forms an excellent poultice for cleansing old sores, ulcers, &c. Lobelia.— (Inflata.)— This is a very marked flower, when its naming red flowers light up the forests in the late summer or early autumn. It grows in low, wet places,, and along streams. Its properties ha-fe long been known to the Indians, but Dr. Thomp- son, the founder of the " Thompsonian " practice of medicine, first brought it into general use, and established its efficacy in the treatment of various diseases. This herb properly adminis- tered will subdue diseases of long standing, that have resisted the power of every other remedy. It is one of the most powerful and effective emetics that can be given, and is of incalulable value in the treatment of all morbid affections of the stomach, poisoning, etc. There is scarcely a case arising from a morbid and bilious condition of the stomach and other viscera, in which an emetic may not be taken with great advantage to the patient as it expels all morbific matter, and removes all obstructions which retard the process of digestion. It may be administered occasionally in all cases of dyspepsia and indigestion, cholera morbus, diarrhoea, dysentery, etc. Whatever may be the patient's prejudice against this harmless but powerful remedy, it will be removed on taking one or two doses, followed with the expulsion from the stomach of half a pint or more of morbific or bilious matter, the speedy return of his appetite, and a feeling better generally, and at the stomach particularly. TT stable Materia Medica. 391 The best method of administering it is as follows : Take one teaspoonful of ginger, put in a pitcher and pour on one quart of hot water. When a little cool, take a teacupful, (with sugar if you like,) and repeat every five minutes till all is drank up ; now put a teaspoonful of a mixture (equal parts) of bayberry bark and ginger into the pitcher, and pour on another quart oitieiling water ; let it steep a few minutes and then take a teaspoonful of the pulverized leaves of lobelia in a cup, which fill two-thirds full of the tea from the pitcher ; let it stand cov- ered lor five minutes, then give the patient one half of it, to be followed by more of the new tea. If after the lapse of five or ten minutes, vomiting does not ensue, give the balance of the lobelia and drink again of the tea till it commences, and the stomach be- comes thoroughly evacuated. Should the first dose produce the desired effect, then pour more water on the grounds in the pitch- er ; drink again of the tea and the remaining portion of the lo- belia, as in the first dose. If the bayberry and the ginger camnot at all times be had, use pennyroyal tea in the same manner. This emetic is simple and can be administered by almost any adult person, and in nine cases out of ten will be sufficient to com- pletely evacuate the stomach, while now and then a case will require double the quantity of lobelia. May Wj:ed.- Stimulant and tonic ; useful in febrile attacks, sudden colds, coughs, etc. It is commonly used in the form of tea ; induces perspiration and sometimes vomiting. • Marsh Rosemary. — The root is astringent and tonic, and may be used in all cases where these properties are required. A de- coction of this is an excellent remedy for canker sores, sore mouth, etc. Motherwort. — Au active nervine. It will relieve nervous headache. Mullen. — Useful in several diseases ; simmered in lard it is good for the piles. Pennyroyal. — An agreeable stimulant, and if to be had should always be used in giving an emetic. It promotes perspiration, and facilitates the operation of lobelia. It is also a valuable car- minative, and may be safely used in all slight attacks of disease. Peppermint. — A pleasant stimulant, promotes perspiration, and may be used in all cases of colds, pain in the stomach and bo vols, flatulency, headache, nausea, etc. It is most usually sold in the essence or the oil. Plantain. -Po.-ocsses active healing properties. Combined with lard it is good for salt rheum ; its juice will cure the bite of a snake. Poplar. — The bark is a pleasant tonic, useful in loss of appe- tite, indigestion, diarrhea, worms, and headache. It possesses diuretic properties, and may be used in strangury and all diseases of the urinary organs. .Dose — a teaspoonful ol the powdered bark. Skullcap.— This is a most valuable nervine, and anti-spasmod- 392 Vegetable Materia Medica. ic. It may be used successfully in delirium tremens, fits, lock- jaw, St, Vitus' dance, and all nervous diseases. It is also re- commended in hydrophia. Dose — a teaspoonful of the powdered herb. Sage. — Frequently used as as a substitute for tea. It is useful in fevers as a hot drink , and frequently given to children for worms. Saffron. — Makes a valuable tea forehilldren afflicted with the measles, chicken pox, and all eruptive diseases. Sassafras. — A. well known shrub or tree. The leaves, young twigs and bark, are all aromatic, and slightly stimulant. The peculiar properties are most fully developed in the bark of the roots. A much esteemed flavoring extract is made from the roots. The leaves steeped in water make an excellent wash ior all kinds of humors. "Skunk Cabbage.— Takes its name from the disagreeable odor of its leaves and fruit. The root is stimulant and expectorant ; useful in coughs, asthma, and all pulmonary complaints. It is also given to children to destroy worms. Smart Weed. — Is a powerful stimulant, and produces free perspiration. It is an excellent remedy to break up a cold when threatened with fever. In the form of a hot tea it is a useful bath for swelled and stiff joints. Spearmint. — A Ionic and stimulant ; used to stop vomiting and allay nausea. Is an excellent carminative and promotes perspi- ration, warms and invigorates the system, and quiets pain in the stomach and bowels. Sumach —The leaves and berries (or bobs) are stimulant, as- tringent uud tonic, beneficial in dysentery, stranguary, and sore mouth ; also for washing offensive sores and ringworms. It is used quite extensively as'a dye-stuff, producing several shades of yellow and black. Slippery Elm. — The inner bark of this tree is the only portion used for medicinal purposes. It is mucilaginous and nutritious, and may be employed in all cases of inflammation, debility, dis- eases of the urinary passages, diarrhea, dysentery, pleurisy, and sore throat. The p'ulverized bark made into poultice is good for boils, and all kinds of inflamed sores. Sweet Flag. — {Acorus Calamus.) — A powerful medicine of tran- sient tonic effect, especially in case of weak digestion. In Britain it is principally used by perlumers in the manufacture of hair powders. Virginia Snakeroot. —{AristolocJiia Serpentaria.)— It possesses strong stimulant and tonic properties ; is supposed to be a reme- dy for the bite of a rattlesnake. It forms an important article of commerce, bearing a high price, being highly esteemed as a med- icine in certain kinds of fever. Unicorn. — The root is a valuable tonic, beneficial in all female complaints, particularly so in lucorrhea ; also in pleurisy, gene- Spavin Liniment. 393 ral debility, weakness of the digestive organs, and coughs. Dose —from half to a teaspooniul of the powdered root. Valerias. -Good in all nervous complaints ; a swallow or two taken occasionally will produce the same effect as paregoric, and is every way preferable to it. Wixtergreen.— (Pipsissewa.)— A stimulant, diuretic, astrin- gent and tonic ; useful in scrofulas, tumors, cancers and kidney complaints. The tea is also useful as a wash for ill-eonditioned sores and cutaneous eruptions. "Witch Hazel. — The bark a,nd leaves are astringent and tonic. May be used in all cases of hemmorrhage, debility, and for cleans- ing" irritable sores. Wormwood.— The medicinal properties of this herb was well known to the ancients. It is aromatic and bitter, containing a bitter principle and an essential oil, both of great strength. It is used in medicine in various forms, as oil, extract, tincture, etc., as a stomachic and anthelmintic or vermifuge, and a febrifuge. The stems and leaves are steeped to make a strong decoction. — Used for strained, sprained, and stiff joints. Yarrow. — Is a valuable stimulant, au excellent remedy in all cases of female weakness, colic and intermittent fevers. A de- coction of the herb is uged as a wash for sores, salt rheum and piles. Spavin Liniment. The following recipe lias been sold for $50, and has never before been published. The person from whom we received it has tried it in several cases and has always found it to work like a charm. One par- ticular instance he tells us of. He had a large, fine span of horses, that were troubled with spavins and windgalls, so that he could not sell them for any price. After securing this recipe, he went to Dr. Starkweather's and procured the ingredients and ap- plied the medicine. In the course of a few weeks' treatment they were entirely sound, and he after- wards sold the span for $600. He made more than fifty dollars out of the recipe in a very short time. Our patrons get the same with a thousand others Q3 394 Cure for Colic in Horses. for the small sum of $1.50. The following are a few of the evils to which horse-flesh is heir to, that are effectually cured by this liniment : Spavins, ringbones, windgalls, splints, curbs, etc. To 1 pint alcohol add corrosive sublimate 1 ounce, Spanish flies 1 ounce. Apply to the parts affected at night ; in the morning, with a sharp-edged stick, rub or press out the pus or matter, and thoroughly wash the parts with soap suds ; at night make another application of the liniment, and continue for three or four days, and then skip three days ; after which, if necessary, go through the application as at first. Most commonly the first three or four applications will effect a cure. Cure for Colic in Horses. This is a not infrequent ailment in horses, and is so violent as a general thing, that its treatment should be prompt and effective. The following is an unfailing remedy: To 1 pint of water add 2 ounces of sulphuric ether. Give the whole at one dose. Convenient Rules For Measuring. &c. The following rules and examples will frequently be found convenient for farmers, stock buyers, and others. That for determining the weight of cattle, especially, will be of almost daily application. To Measure Wheat in the Bin. In measuring grain, according to the U. S. stand- ard, 2150 cubic inches make a bushel. As a cubic foot contains 1728 cubic inches, a bushel is to a cubic foot as 2150 to 1728 ; or as 4 to 5. There- fore to convert cubic feet to bushels, it is only neces- sary to multiply by four fifths. Example.— How much grain will a bin hold which is 10 feet long, 4 feet wide, and 4 feet deep ? T. Measure Cisterns and Wells. 395 Solution,— 10X4X4— Ifip cubic feet. 160X4-5=128, the number of bushels. To Measure Grain on the Floor. Make the pile in form of a pyramid or cone, and multiply the area of the base by one third the height. To find the area of the base, multiply the square of its diameter by the decimal .7854. Example. — A conical pile of grain is 8 feet in diameter, and 4 feet high ; bow many bushels does it contain? Solution;— The square of 8 is 64; and 64X. 7854X4-3— 83.776, the number of cubic feet ; and 83.776x4-5=67.02 bushels. To Measure Logs. To ascertain the quantity of lumber in a log, multiply the di arneter in inches at the small end by one-half the number of inch- es, and this product by the length of the log in feet, which last product divide by 12. Example. — How many feet of lumber can be made from a log which is 36 inches in diameter and 10 feet long ? Solution.— 36x18— 648 ; 64SxlO=6480 ; 6480-:-12=540. Am. To Measure Cisterns or Wells. To ascertain the capacity of a cistern or well, multiply the square of the diameter in inches by the decimal .7854, and this product by the depth in inches ; divide this product by 231, and the quotient will-be the contents in gallons. Example. — What is the capacity of a cistern which is 12 feet deep and 6 feet in diameter? Solution. — The square of 72, the diameter in inches, is 5184; — 5184X.7S54— 4071 51 ; 4071.51x144=586297.44, the number of cubic inches in the cistern. There are 231 cubic inches in a gallon, therefore 5S0297.44-:-231=2538 gallons. To reduce the number of gallons to barrels, divide by 31%. To Ascertain the Weight of Cattle by Measurement, Multiply the girth in feet, by the distance from the bone of the tail immediately over the hinder part of the buttock, to the fore part of the shoulder blade ; and this product by 31, when the an- imal measures more than 7 and less than 9 feet in girth ; by 23 when less than 7 and more than 5 ; by 16, when less than 5 , and more than 3 ; and by 11, when h-ss than 3. Example. — What is the weight of an ox whose measurments are as follows ; girth, 7 feet 5 inches, length, 5 feet 6 inches? Solution.— SixJrj^JOg ; 405x31=1264. Am. A deduction of 1 pound in 20 must be made for half-fattened cattle, also for cows that have had calves. It is understood, of course, that such standard will at best, give only the approximate weight. 396 The Oental System, Cement for Earthen-ware. The following cement for broken earthenware is easily made and the materials almost always on hand. It dries quickly and resists the action of water, and a considerable degree of heat : To a half a pint of milk, put an equal quantity of vinegar to curdle it. Take only the whey, and mix 4 or 5 eggs, beating the whole together. When mixed, add sifted quicklime until it ac- quires the consistence of a thick paste. A Convenient Syrup. A pure syrup that will not granulate, for various purposes — for soda and other summer drinks, may be made as follows : Dissolve 20 pounds best coffee sugar in 1 gallon of water, by putting over the fire and heating, skimming off all impurities if any, that rise to the top. When cold, put in a keg or jug, and keep corked for use as wanted. e Cental System. This is anew system of measuring grain that is fast being adopted in all the larger towns and cities of the United States, in which the cental, or 100 lbs. takes the place of the bushel. The new system grow;:- in favor fast, and it will be but a few years before the bushel, as a measure of grain will be no longer hoard of. But the substitution of the new sys- tem for the old, will for some time, create more or less confusion, and occasion more or less perplexity. Torelie- , crplexity as much as possible, we publish the following tables, showing, with wheat or other grain at a certain price per bushel, what will be the price per cental at the same rate. This will be convenient foi reference for some time to come: The Cental System. 397 V.'JIBAT. Per Per i Per Per 1 Per Per Bushel Cental Bushel Cental | Bushel Cental $ 40... ■ $ 66% 1.04... • 1-73^ 1.68... . 2.80 4-1... 70 LOG... . 1.76% 1.70... 44... 1.08... . 1.80 1.72... 46... T6 % 1.10,.. • 1-83J4 1.74... . 2.90 ■48... .. 80 i.l2... . 1.86% 1.76... • 2.9314 50... • 83 y 3 1,14... . 1.VT 1.78... . 2.96% 52... 86% 1.16... • l-»3% 1.80... . 3.0(i 51... .. 90 1.18 .. . 1.96% 1.82... - 3.08% 50... . . 93u 1.20... . 2.00' i:84... . 3.06% 58... • • 96% 1.22... . 2.0314 1.86.. . 3.10 60... . 1.00 1.24... • 2.06% 1.88... . 8.13% 6-2... . 1.0314 1.26... . 2.10 1.90... . 3.16% CI... .. 1.06% 1.28... - 2.13i/ 2 1.92... . 3.20 66... .. l.io 4.30... • 2.16% 1.94... . 3.23% 63... . 1.13% 132... . 2.20 1.96..; • 3.26% 70... -. 1.16% 1.34... . 2.2814 1.98... .3.30 72... .. 1.20 1.38... . 2.26 a' 2.00... 7-3.33 1-3 74... .. 1.2 1.38... . 2.30 2.<2... ..3.36 2-3 76... . . 1 .26% 1.40... .. 2.3314 2.04... . 3.40 78... .. 1.30 1.42... . 2.36% 2.06... ..3.43 1-3 80... .. 1.33*1 1.44... . 2.4U 2.08... ..3.46 2-3 88... .. 1.WJS 1.46... .. 2.4314 2.10... .3.50 84... .. 1.40 1.48... . 2.46% 2.12... . .3.53 1-3 86;.. .. 1.43% 1.5C... . 2.50 2.14... ..3.56 2-3 8S... .. 1.46% 1.52 .. . . 2.5314 2.16... . .3.60 90... .. 1.50 1.54... .. 2.56I3 2.18... ..3.63 1-3 92... . . 1.53% 1.56... . . 2.60 2.20... ..3.66 2-3 '.I!... .. 1.56% 1.58... .. 2.63% 2.22 . . . ..3.70 96... .. 1.60 1.60... 2.24... ..3.73 1-3 98... .. 1.63\; 1.62... .. 2.70 2.24... ..3.76 2-3 1.00... .. 1.66% 1.64... • ■ 2.7314 2.28... 1.02... .. 1.70 1.66... . . 2.76% 2.30... . .3.83 1-3 COR2I AND EYE. Per Per Per Per Per Bristoel Cental Bu«hel Cental Cent,"} $ 20... .$ 35 5-7 56... 1,00 92... . I! 64 2-7 22... . 39 2-7 58... . 1.03 4-7 1.67 6-7 24... 1 6-7 60... 1,07 1-7 1 71 3-7 26... . 46 3-7 1.2... 1.10 5-7 1.75 2S... 5.1 64... . 1,14 2-7 1,00 . . . . 1,78 4-7 30... 53 4-7 ■ 66 . . . . 1,1*3 : 1,02 . . 1.82 1 7 1-7 68 . . . . 1,21 3-7 . 1 ,85 5-7 34 . . . 1 5-7 <<... 1 ,2 1,891-7 36... 64 2-7 7': 1,28 4-7 1,08... . 1,92 6-7 67 6-7 74... 1.32 1-7 1.10... 40... 71 3-7 76... 5-7 1,12... . 42. . 1 5 . 1,39 2-7 1,14... 44. . . 78 5-7 . 1,42 6-7 1.16... . 2,07 1-7 46.. . 82 1-7 82... . 1,46 3-7 1,18... . 2,10 3.7 48.. . 85 5-7 . 84... . 1.50 1,20... . 2,14 2-7 50.. . 89 2-7 • 86... . 1.53 i-7 1,22... . 2,16 6-7 52.. . 6-7 SS... . 1.57 1-7 5-1.. . 96 3-7 90... . 1,60 5-7 398 Th e Cental System. Per Per Per Per Per Per Bushel Cental Bushel Cental Bushel Cental $ 40.. .$ 83 1-3 72... 1,50 1,04... . 2,16 2-3 42 .. . 87 1-2 74 .. . 1.54 1-6 1,06... . 2,20 5-6 44... . 91 2-3 76... . 1,561-3 1,08... . 2,25 46... . 95 5-6 78... . 1,02 1-2 1,10... . 2,29 1-6 48... . 1,00 80... . 1,66 2-3 1.12... . 2.33 1-3 50.. . 1.04 2-6 82... . 1,70 5-6 1.14 .. . 2,37 1-2 52... . 1.08 1-3 84.. . 1.75 1/16... . 2.412-3 54... . 1.12 1-2 86.. . 1,79 1-6 1.18... . 2.45 5-6 56... . 1,16 2-3 88... . 1,83 1-3 1,2G... . 2.50 58... . 1,20 5 6 90 . . 1,871-2 1.22 ... . 2,541-6 60 .. . 1.25 92... . 1,912-3 1,24... . 2,581-3 62... . 1,29 1-6 94... . 1,95 5-6 1.26... . 2,62 1-2 64... . 1.33 1-3 96.. . 2,00 1.28... . 2.66 2-3 60... . 1,37 1-2 98... . 2.04 1-6 1,30... . 2,70 5-6 68... 1,412-3 1,00 . . 2.08 1-3 70... . 1,45 5-6 1,02... . 2,12 1-2 OATS. Per Per Per Per Per Per Bushel. Cental. Bushel. Cental. Bushel. Cental. $ 20... .$ 57 1-7 47... . 1.34 2 7 74... 2,11 3-7 21... . 60 48... 1,37 1-7 75... 2,14 2-7 22... . 68 6-7 49... . 1,40 i ; ~> . . . 2,17 1-7 23... . 65 5-7 50... 1,42 6-7 77... 2,20 24... 63 4-7 51... 1,45 5-7 78... 2.22 6-7 25... . 71 3-7 52 . . . 1,48 4-7 7'.)... 2,25 5-7 26.. 74 2-7 53... 1.51 3-7 80.... 2.28 4-7 27... . 77 1-7 54... 1,54 2-7 81.... 2,31 3-7 28... . 80 55... 1.57 1-7 82.... 2,34 1-7 29... . 82 6-7 56... 1,60 83.... 2,37 1-7 30... 85 5-7 57... 1,62 6-7 84.... 2,40 31... . 83 4-7 58... 1,65 5-7 " 85 ... 2,42 6-7 32... 91 3-7 59... 1,68 4-7 86.... 2,45 5-7 33... 94 2-7 60... 1,71 3-7 87.... 2,48 4-7 34... . 97 1-7 61... 1,74 2-7 88.... 2.51 3-7 85... . 1,0'. » 62... 1.77 1-7 89.... 2,54 2-7 36... . 1,02 6-7 63... 1.80 90.... 2,57 1-7 37... 1,05 5-7 64... 1.S2 3-7 91.... 2,60 38... . 1,08 4-7 65... 1,85 5-7 92 ... 2,62 6-7 39... . 1,11 3-7 66... 1,88 4-7 93. . 2,65 5-7 ae... . 1,14 2-7 67... 1,91 3-7 94.... 2,68 4-7 41... . 1,17 1-7 68... 1,94 2-7 95... 2,71 3-7 42... . 1.20 69... i, 97 1-7 96.... 2.74 2-7 4i... . 1,22 6-7 70... 2,00 97.... 2,77 1-7 44... . 1.25 5-7 71... 2.02 6-7 98 ... 2,826-7 45... . 1,28 4-7 72... 2.05 5-7 99.... 2,85 5-7 46... . 1,313-7 73... 2,08 4-7 1,00.... 2,95 5-7 Weights of grain pei bushel are estimate :d in the foregoing ble : as. B>8. Wheat . ..60 1 Barley 48 Corn . . ..56 ..56 Oats . 35 Rye ... Good Samaritan Pain Killer. 399 Convulsions— Their Treatment. This is a form of disease that very frequently af- fects infants, in which the body is thrown into vio- lent contractions, the sensibility and voluntary mo- tion being for a time suspended. Convulsions or fits may last for a few minutes or even hours, and may readily prove fatal if not relieved within a short period. The first symptom observed is often a twitching of particular muscles, and a change in the habitual expression or color of the face, with distor- tion of the features, and turning of the globes of the eyes suddenly upwards. Their cause is usually to be found in some source of irritation, capable of pro- ducing fever if long continued ; as for instance, dis- ordered dentition, worms in the intestines, hooping- cough, etc. When a child is suddenly siezed with convulsions, or with a tendency to spasm, such as twitching- of the features or contrac- tions of the fingers and toes, it should he placed at once in a free current of air, with its feet towards the fire. The extremities should be kept warm, a cold lotion may be applied to the head, especially if there is much flushing of the face ; a little castor oil may be given if the bowels are confined ; and if there is flatulence the belly may be rubbed with a warm hand, or with some simple stimulating liniment, as camphorated oil. Not much more can be done without medical assistance. But in the event of the case being very serious, and medical aid at a great distance it might be right to cause tbe child to inhale a little chloroform, great care being taken that plenty of air is also admitted into the lungs. Good Samaritan Pain Killer. The following is said to be the genuine Perry Da- vis* Pain Killer, but for that we cannot vouch ; but for one thing we can vouch, and that is the fact, if 400 Genuine Healing Balsam. it is not, it is as good as that celebrated medicine: To 1 pint best alcohol add gum arabic % ounce, gum myrrh, gum camphor and pulverized cayenne pepper, each % ounce.— Agitate occasionally for 6 to 10 days, then let it settle and it is ready for use. Apply freely to the parts affected, bathing it in well with the hand. Or, if necessary, take it inwardly, until re- lieved. Dose, 1 teaspoonful, repeated according to the necessi- ties of the case. Genuine Healing Balsam. The following is a valuable preparation for coughs, internal pains or strains, : also for acute or chronic affection of the kidneys. It may be safely given to children in doses of 1 to 5 drops, on a littk sugar, according to the age, or the ability of the stomach to bear it. Dose for an adult, 8 to 12 drops according to the necessities of the case. Melt IX pounds clear, pale rosiu, and add 1 pint spirits tur- pentine, then add 2 ounces strained honey, 2 ounces balsam of fir/and^ ounce each of Venice turpentine, oil of hemlock, and .oil of origanum. Mix the whole thoroughly, and keep in a well- corked bot I.'. Nonpareil Sticking Plaster. This is an article that should be kept in every household, as it is in frequtnt demand. Make your own after the following directions and you will never buy another : To 6 spoonfuls of isinglass melted in a very little water, add 2 spoonfuls balsam of Peru, and strain. Mix well in a small stone jar over the lire. Pin out some black Persian or Sarsanet on a board, and dipping a brush into the mixture, pass it oyer the silk live or six times ; then hold it to the lire, but not very near, and it will soon be black and shining. Lip Salve. The folio wing will be found an excellent remedy for cracked lips : Steep a small quantity of alkanet root in 8 ounces of oliye oil, Blackberry Cordial. 401 strain it and add 20 drops of otto ; then melt together 4 ounces prepared mutton suet, \% ounces Avhite wax, and 2 ounces sper- maceti; when fairly melted, add the oil as prepared. Blackberry Cordial. In blackberry time prepare the following wine eordial as a delightful beverage, and an infallible remedy for diarrhoea : To X bushel of blackberries, well mashed, add 4 ounces all- spice, 2 ounces cinnamon, 2 ounces cloves; pulverize well, mix and boil slowly until properly done; then strain or squeeze the juice through homespun or flannel, and add to each pint of the juice 1 pound of loaf sugar; boil again for some time, take it oft' and while cooling add half a gallon of good Cognac brandy. — Dose for an adult, half a gill; for a child a teaspoonful according to age. Hair Wash. The following simple preparation is given to us by one who has used it for years, as being the best wash for the head in use. To 1 quart boiling water, add 1 ounce powdered borax and J£ ounce gum camphor, powdered. Shake well and when cool, pour into a bottle for use. Clean the head with this thoroughly once a week, applying it with a sponge or a flannel cloth. For Burns and Scalds. We have already, (page 221) given several reme- dies for burns, but as this is convenient, the mate- rials being almost always at hand, we give it a place here : Take equal parts of olive oil and lime water, (page 302,) which when well mixed together, forms a beautiful white ointment, that may be spread with a feather upon the partsj affected, and a thin rag laid upon it. Two or three dressings will generally take out all the fire, after which apply a little healing ointment. Families should always have this remedy by them ready for use. If applied immediately after the ac- cident, it gives instant relief. 40 2 Toothache Baham. Wash Balls. The following, formed into round balls, makes a pleasant and efficient toilet soap : Take white soap 7 pounds, peariash 6 ounces, orris powder 8 ounces, bergamot 1 ounce, oil of lavender, % ounce, cassia oil, X ounce, oil of cloves, 1 drachm, caraway, % drachm. Mix with water to a paste, and finish in balls. Antiseptic Tooth Powder. A tooth powder made as follows is an active pre- servative and preventive of decay, and if used regu- larly will be as good as an insurance policy against toothache : Mix well precipitated chalk, 1 ounce; bun; alum, 2 drams;— Armenian bole, 2 drams; oil of cloves, 12 dropsi Keep in a well stoppered bottle. Tooth Paste. The following is an excellent paste for cleaning the teeth, and to cause the gums to grow close to the enamel : Mix thoroughly together powdered myrrh, 1 ounce; powdered sage, 2 drachms; best honey 2 ounces. Rub the teeth and gums with the paste night and morning. Toothache Balsam. There are few people, old or young, who have not felt the inconvenience of an aching tooth, or who do not know from experience the blessedness of relief from the racking pain, and can therefore appreciate the value of a medicine that can always be relied on for instant relief. The application of the following balsam gives ease to all manner of pains in the teeth, proceeding fr.om whatever cause. For decayed teeth a piece of cotton wool should be saturated with the Japanese dement. 403 balsam and inserted into the hollow part. If the teeth ache generally, the gums should be rubbed with a little ©f the balsa m till relieved : Take esssential oil of origanum, 1 drachm; essential oil of elovesi 1 drachm; tincture of henbane, >2 drachm; sweet spirits of nitre, 2 drachms; tincture of opium, 2 drachms; white wax, ^ ounce . Melt the white wax, and while in a liquid state, add the other in- gredients, previously mixed, and stir all together until thorough- ly incorporated. To Make Paper Fire Proof. Paper may be made fire-proof by dipping it in a strong solution of alum watec. When thoroughly dry it will resist the action of flame. Some paper requires to imbibe more of the solution than it will take up at a single immersion, and when this is the case, tbe process must be repeated until it becomes thoroughly satu- rated. Substitute for a Copying Machine. In the common iuk used, dissolve lump sugar (1 dram to 1 ounce of ink). Moisten the copying paper, and then put it in soft or un- sized paper (newspaper) to absorb the superfluous moisture. Put the moistened paper on the writing ; place both between some soft paper, and roll upon a ruler three or four times. Japanese Cement. This is a beautiful, white cement, that dries almost transparent. There are many uses to which it may be put, but it is especially adapted to the making of curious paper articles, as tea-trays, card baskets, ladies' dressing boxes, and other articles that re- quire layers of paper to be cemented together. Mix rice flour intimately with cold water, and gently boil it until it is of the proper consistency. Papers pasted together with this, will sooner separate in their own substance than'at the joining. Saponaceous Ci earn of Almonds - This preparation has been extensively sold as a shaving soap, and has justly been held in high es- teem by barbers and those who do their own shav- 404 Coffee Syrup. ing. Barbers will find the recipe worth many times the cost of the book, in the saving of soap and the increased satisfaction of their customers ; Melt 7 pounds clarified lard in a porcelain vessel by a salt wa- ter bath ; then run in very slowly, stirring all the time, 3% pounds potash lye, (containing 26 perjcent of caustic potash ; when about half the lye is in, the mixture begins to curdle, and will by the time it is all in be so firm that it cannot be stirred. Then take 3 ounces rectified spirits and add to it 2 drams otto of almonds. — Triturate the cream in a mortar and gradually add the perfumed alcohol, when the cream will assume the beautiful, pearly ap- pearance that has made it so popular. To Make Fire Kindlers. Kindling fires is no small portion of the work of housekeeping. Kindling made after the following recipe will save much trouble, vexation and time, as well as expense. It is easily ignited from a match, and burns with a strong blaze long enough to start any wood fit to burn. If thrown on the t op of a grate full of coal, they will kindle a fire in a very short time : Take a quart of tar and 3 pounds of rosin ; melt them, bring to a cooling temperature, mix with as much saw-dust, with a little charcoal added, as can be worked in ; spread out while hot on a board ; when cold, break up into lumps of the size of a large hickory nut and you have at a small expense, kindling material enough for a household one year. Coifee Syrup. This is a confection exceedingly handy for trav- elers on a journey, when they expect to be out of the range of the facilities of first class hotels. It is always ready: Take ^ pound of best ground, roasted coffee ; boil it in a sauce- pan containing 3 quarts of water, until the quantity is reduced to 1 quart ; then strain it off, and when freed from all impurities, pour the liquor into a clean sauce pan and let it boil again adding as much Lisbon sugar as will make it a thick syrup, like treacle; Oyster Omelet. 405 remove it from the fire and when cold pour it into bottles, cork- ing them downright, and it is ready for use. 2 teaspoonfuls of the syrup introduced into a moderate sized teacup, and tilled up with boiling water, will be fit for immediate use. If milk is at hand, add to taste. Oyster Omelet. The following will be found a rich and palatable dish: For every 6 large or 12 small oysters, 1 egg. Remove the hard part of the oyster and mince the remainder fine. Take all the yolks of the eggs and half the whites; beat till very light, then mix in the oysters with a little pepper and beat all up thorough- ly; put a gill of butter into the frying pan and when fairly melt- ed, pour in the omelet and stir until it begins to thicken; fry it to a light brown and take out carefully on to a hot plate. Don't fold it over as that will make it heavy. Mint Sauce. This sauce is seldom used but with roast lamb ; some people think they cannot eat roast lamb with- out it : Pick, wash and chop fine some green spearmint ; to 2 table - spoonfuls of the minced leaves put 8 of vinegar, adding a little brown sugar. Serve cold in a sauce tureen. Tongue Toa3t. Try the following if you want a delicate and de- licious toast for breakfast : Take a cold smoked tongue that has been well boiled, and mince it line. Mix it with cream and yolk of egg beaten, and give it a simmer over the fire. Toast very nicely some slices of bread, butter them slightly, and lay them in a deep dish heated before the fire ; cover each slice of the toast thickly with the tongue mixture, spread on hot. Send to the table covered. To Fry Oysters. One of the best ways that oysters can be cooked, is to fry them. The following is the way to do it : Beat up 2 or 3 eggs in a cup, and rasp bread crumbs on a plate with sweet herbs powdered, and lemon peel. Dry the oysters as much as possible, souse them in the egg and cover them with crumbs. Fry them in plenty of good butter. 406 Blanc Mange. Blanc Mange. This is one of the most delicate preparations ev- er brought upon the table, and everybody should have the process of making it convenient for refer- ence. As a dessert or fancy dish it is preferred by many to ice cream : To 1 ounce isinglass add % pint of new milk ; let it soak five minutes; boil 2 or 3 laurel leaves (or some other flavoring mate- rial) in a pint of cream and % P m t of milk ; when boiling, pour it over the soaked isinglass, and stir till dissolved ; add 4 or 5 ounces of loaf sugar, and a little brandy if approved ; strain through muslin; stir occasionally till it thickens, then put into moulds. Eat with sweetened cream. Grape Preserves. The following is one of the most delicious pre- serves in the whole category of sweetmeats : Take fine sound Isabella or Concord grapes ; squeeze each grape between the thumb and finger, so as to remove the pulp; — put these into one dish, and the skins into another; then place the pulps thus separated into the preserving kettle, and scald them; as soon as they melt, strain them through a fine cullender sieve in order to separate the seeds ; place the liquid thus ob- tained, together with the skins, and a pound of sugar to each pound of fruit, in the kettle and boil 20 minutes. • Boston Cream Cakes. These form a delicious and much sought after dainty, which you should know how to prepare, when occasion requires : For the crust— take 1 pound of flour, % pound butter, 1 pint of warm water, 10 eggs; boil the water and butter together; stir in the flour while it is boiling; when cold, add the eggs well beaten and then the flour. For the custard take 1 quart of milk, 4 egg*, 2 cups of sugar, and 1 cup of flour; boil the milk, and while it is boiling add the sugar, eggs, and flour., and flavor with lemon.— Drop the crust on tins, and bake them in a quick oven 15 or 20 minutes; when done, open them at the sides, and put in as much custard as possible. It improves the appearance of the crust to ii ) io ovtr with, thi white ot'au eg^ before it is baked . To Fry Egg Plant. 407 Indian Meal G-ruel. Strange as it may seem, there are many good housekeepers who when ordered to make a little wa- ter gruel for a sick person, have to eonfess that they do not know how. For the benefit of such we give the following : Sift Indian meal through a fine sieve; wet 2 spoonfuls of this meal with cold water, and beat it till there are no lumps ; then stir it into 1% pints of boiling water, and let it boil half an hour, stirring it all the time. Season to taste, To Fry Egg Plant. We have given one way of cooking this delicious vegetable fruit (on page 353), but another way will not be out of place : Cut the egg plant into slices % inch thick; let it lie for several hours in salted water to remove the bitter taste. Heat a small quantity of butter; when very hot, put in the slices; turn them when one side is done. Let them cook thoroughly. Irish Stew. Take a piece of loin or back-ribs of mutton, and cut it into chops. Put it in a stew pan with pared raw potatoes, sliced on- ions to taste, pepper, suet, and a little water. Put this on to stew slowly for an hour, covered ven r close, and shake it occa- sionally to prevent it from sticking to the bottom. To Cure Chapped Hands and Faces. The following cheap and convenient process will ensure you against chapped hands or face, and pro- tect the skin against the worst winds : Pat three to six drops of glycerine into the water before wash- ing the hands, or drop one drop in the palm of the hand after washing off the soap and dirt, rub all over the nands and wrists, then dry them thoroughly. To Make the Hands White. Many people are anxious to preserve their hands soft, white and smooth. An imperative pre-requi~ 408 Liquid Bloom of Koses. site to this is to have the hands thoroughly washed. Wash in warm water with fine soap and dry careful- ly with a moderately coarse towel, rubbing well to insure a brisk circulation, than which nothing can be more effectual in promoting a transparent and soft appearance. Almond paste made as follows, helps to preserve the delicay of the hands : Blanch and beat up 4 ounces of bitter almonds ; add to them 3 ounces lemon juice, 3 ounces almond oil, and a little weak spirits of wine. Rub the hands with it on retiring. Or take 2 ounces sweet almonds, beat with 2 drams of white wax and 3 drams of spermaceti ; put up carefully in rose water. Razor Paste. The following is the best paste for a razor strop ever yet tried : Emery, reduced to an impalpable powder, 2 parts ; spermaceti ointment lpart. Mix together and rub it over the strop. Liquid Bloom of Roses. Put 30 grains of crimson lake in powder, into a bottle ; thcr add of strong solution of ammoniac 30 drops, esprit de rose, 3* ounce, rose water 1% onuces, and otto of roses 2 drops, To Make Grease Balls. The following preparation for extracting grease from clothing, will be found convenient and effectual: Shave down % pound of white soap and mix with 3 ounces Oi fuller's earth powdered. Then mix 3 ounces of ox-gall and ! ounces of spirits of turpentine. With this moisten the soap an fuller's earth, till you have a stiff paste. Mix it thoroughly an- beat it well. Make it into balls with your hands, and place th balls where they will dry sloAvly. To use it, scrape down a suf- ficiency and spread it on the grease-spot. Let it rest awhile, then brush it off and scrape and apply some more. A few applications will generally remove the grease. Treatment of Sunstroke. In cases of coup de soliel, or sunstroke, which occurs more or less frequently every summer in city and country, the proper way is to pour cold water over the head, until relief is obtainad.