LIBRARY OF CONGRESS. ^W^t i]^, y inpi/ririf^t :^n Shelf. 06 I ?^0 . UNITED STATES OF AMERICA. THE DOMESTIC CYCLOPEDIA OP^ PRACTICAL INFORMATION FOR POPULAR USE. TODD S.GOODHOLME, ASSISTED BY A LARGE CORPS OF EMINENT CONTRIBUTORS. IXiXjTJST:EaA.TJE3ID. COMPLETE IN ONE VOLUME HARTFORD : S. S. SCRANTON & CO 1880. 7T Copyright, 1880, By S. S. SCRANTON & CO. CONTRIBUTORS. Among the Contributors to this invaluable work, are the following, who are acknowledged authorities upon the subjects they treat : CALVERT VAUX, Architect of the Central Park, Locating, Building, and Repairing. THOMAS WISEDELL, Architect, Locating, Building, and Repairing. LEWIS LEEDS, Sanitary Engineer, Wanning and Ventilation. COL. GEORGE E. WARING, of Ogden Farm, Drainage, The Garden, The Dairy. GEORGE FLETCHER BABB, Architect, Decoration, as applied to Walls, Floors and Furniture MRS. ELIZABETH S. MILLER, Author of '' In the Kitchen," Cooking and Domestic Management. GUISEPPI RUDMANI, Teacher in the Cooking School, St. Mark's Place, New York, Cooking and Domestic Management. AUSTIN FLINT, Jr., M. D., Professor in Bellevue Medical College, Dietetics and Alcoholic Beverages. ABRAHAM JACOB!, M. D., Professor in the College of Physicians and Surgeons, Diseases and Hygiene of Children. WILLIAM T. LUSK, M. D., Professor in Bellevue Medical College, General Medicine. S. G. PERRY, D. D. S., The Teeth. ELWYN WALLER, Ph. D., Superintendent of Laboratory in the Columbia College of Mines, Domestic Chemistry, Disinfecting, Cleaning, Dyeing &c. LESLIE PELL CLARKE, Veterinary Surgeon of Ogden Farm, The Horse. JOHNSON T. PLATT, Professor in the Yale Law School, Business Forms and Legal Rules. DOMESTIC CYCLOPEDIA. • hi searching for a Recipe, or any other topic, you will be more apt to find it under the general term {or noun) than under the qualify ijig term. If you do not find it ttfider one head, look for it utider the other. For example : iji looking for Quince Preserves, turn first to PRESER VES, not to Quince; or for Oyster Sauce, to SA UCE, not to Oyster. If in glancing through an article, you do not find what you want, see if there is not, at the end, a cross-reference to sottie kindred article. ABRASION.— A rubbing off of the outer surface of the skin. Wash gently to remove foreign matter, grease with a little sweet oil or pure lard, and cover for a day with a cloth. Do not apply salt water, camphor, or any irri- tating remedy. ABSCESS. — An accumulation of pus or purulent matter following inflammation of any tissue of the body. A superficial abscess is preceded by redness and swelling. Taken early it can often be dispersed. Rest the part, bathe it with warm lotions, and, if the skin be very tense, moisten it with a mixture of three parts of sweet oil and one of vinegar, or a wash of two drams of sugar of lead, one dram of powdered opium, and a pint of water, and cover with a piece of wax plaster. In great pain apply a soft poultice, renewed several times a day. When the abscess is ripe, open with a lancet. For so-called abscesses in the head, see Ear. ABSINTHE.— An alcoholic tincture of the leaves of the Absinthe, or wormwood, the roots of lingwood and aromatic cane, aniseed, leaves of dittany, origan, fennel, mint and balm mint, and a little essence of cumin. It is used largely by the French. Taken habi- tually in excess, it is apt to lead to softening of the brain and general paralysis. ACACIA. — The Flowering Acacia. A small tree very pretty in foliage, growing any- where and always flowering well. When in bloom, in June, it is covered with a profusion of pea-shaped pinkish white flowers clustered on short stems. Rose Acacia, smaller than the flowering, but more beautiful. It has clustered branches of pink pea-shaped flowers ; is easily grown, and requires no attention. It should be trained to a single stem, but its tendency to throw up suckers renders it troublesome in a small garden. ACCIDENTS.— Professor Wilder, of Cor- nell University, gives these short rules for action in case of accident : — For dust in the eyes, avoid rubbing ; dash cold water in them ; remove cinders, etc., with the round point of a lead pencil. Remove insects from the ear by tepid water; never put a hard instrument into the ear. If an artery is cut, compress it above the wound ; if a vein is cut, compress it below. If choked, go upon all fours and cough. For slight burns, dip the part in cold water ; if the skin is destroyed, cover with varnish. For apoplexy, raise the head and body ; for fainting lay the person flat. For more detailed remedies in special cases see articles on each of the above and on Abrasion, Bandages, Bleeding, Bruises, Burns, Cuts, Dislocations, Drowning, Fractures, Frost-bite, Poisons, Scalds, and Sprains. ACCOUNT. {See Bill.) ACIDS — Vegetable Acids exist in many substances used as food. They are sour to the taste, but may be so diluted with water that the sourness is not perceptible ; but if a piece of hlue li/mr/s paper {to he had at the druggists,) be dropped in, its color will be changed to red. The principal domestic acids are the follow- ing: Acetic Acid, represented by Vinegar. Citric Acid, giving their sourness to the lemon, orange, citron and cranberry, and, mixed with malic acid, existing also in the gooseberry, red-currant, strawberry, raspberry, and cherry. It is extracted from lemon juice, and sold in the form of crystals, which can be re-dissolved in water, flavored with a little essence of lemon and so used as an artificial lemon juice. Malic Acid, the peculiar acid of apples, but found in most American fruits, and in tomatoes. Oxalic Acid. Poison. {See Oxalic Acid.) Tannic Acid combines with iron and forms the basis of most writing inks. It is found in^ the bark of many trees, and in gall nuts, has ai weak acid taste, and is astringent and bitter. Tartaric Acid, found in a pure state in grapes, and some other fruits. It is a cheap substitute for citric acid, but inferior. It is one of the two ingredients composing the Soda or Seidlitz Powders. AERATED BREAD.— Not made in the household but at some bakeries. After the dough is mixed, tubes are introduced into it and are connected with a reservoir containing carbonic acid gas, and this is mechanically injected throughout the bread to lighten it. AGAVE AIR The so-called aerated bread is deficient in fla- vor, and is less agreeable and digestible than home-made bread, or any other which has been raised with yeast in the ordinary way. {See Bread.) AGAVE. — A plant known popularly as the American aloe or "Century-plant," the latter name being given it on account of a mistaken idea that it blooms only once in a century. In this latitude it reaches maturity at a period varying from lo to 70 years, and then blooms once ; as soon as the flowers fall the plant withers and dies. The aloe is applied to many uses. Pulque, the well known Mexican liquor is made by fermenting the sap drawn from in- cisions in its stem, and from pulque is distilled a singularly fiery spirit known as Vino Mescal. A coarse sort of thread known as the pita flax, is made from the fibres of its leaves ; and from an extract of the leaves balls are made which lather in water Hke soap. It grows in moder- ately rich soil, and needs protection in winter. AGUE. — Ague, or Intermittent Fever, or " chills and fe'ver " as it is popularly called, is caused by a miasma believed to be due to de- caying organic matter. It is generated most abundantly in marshy ground, and is capable of being wafted along plains to a considerable distance from its source. There are three kinds : the Quotidian Ague, in which the parox- ysms come on every 24 hours ; the Tertian, in which they occur once in 48 hours ; and the Quartan, in which they occur once in every 72 hours. Each paroxysm consists of a cold stage, generally beginning with pain in the head and loins, weariness of the limbs, a sen- sation of coldness in the extremities, stretch- ing and yawning, to which succeed shivering and violent shakings ; of a hot stage, in which there is intense fever, the skin becomes red, and very hot to the touch — the pulse being quick, full, and hard, accompanied with great thirst; and, finally, of the sweating stage, ,in which perspiration comes on, first showing itself on the face and neck, and gradually ex- tending over the whole body. This latter always affords relief and marks the abatement 'of the paroxysm. Treatment.— Quinine is the only remedy with- in reach of domestic medicine, in a dose of 10 grains for an adult in the period immediately fol- lowing the sweating stage of the last paroxysm. It is desirable that sufficient quinine should be given to produce ringing of the ears. If this is not effected by the first dose it should be repeated in three or four hours. When the cold stage, or chill, appears, the patient should be put in bed, and covered sufficiently with bed-clothes. If the succeeding paroxysm is not prevented, the same course should be pursued. A third administration of quinine in large doses is rarely required. It is desirable to continue with the drug in doses of two grains three times a day for some weeks after the chills are broken. The bed-clothes should be removed as reaction sets in, and cooling drinks may be given if called for by the patient. Between the paroxysms the patient must be supported with food that is nourishing, but light and easy of digestion, such as veal or chicken broth, sago, rice, gruel with a little wine in it, light pud- dings, etc. A glass of light wine may also be taken now and then, and negus acidulated with lemon juice. As the chief object in treating ague is to brace and strengthen the system, the patient ought to take as much exercise between the paroxysms as he can bear, and not to give up to the indolence which is one of the accom- paniments of the disease. Change of air to a high and dry one is also excellent, and some- times it is the only method of cure. In severe cases of ague, other treatment is required, but they demand the skill of an experienced phy- sician. AIR. — The atmosphere in which we live is so thin and invisible, and so totally unlike other objects, that we are apt to forget that it is a real substance, possessed of weight and power of resistance, and that as one of the most es- sential of all foods, it plays an important part in the economy of life. We are immersed in this thin elastic fluid as a fish is in clear water, which to him is, no doubt, equally invisible, and it presses down upon the earth with a force proportionate to its weight. Upon every square inch of the earth's surface there rests about 15 lbs of air. Upon the body of a medium-sized man, having a surface of 2000 sq. inches, the atmosphere presses with a force equal to 30,000 pounds ; a force which would crush him to atoms were it not that there is air also within the system which exerts an equal outward pressure, and thus prevents injury. Air consists of two elements, oxygen and nitro- gen, and a pair of co7;ipounds, Carbonic acid gas and vapor of water. Oxygen and nitrogen are by far the largest constituents, dry air contain- ing about "jj per cent, of nitrogen and nearly 23 of oxygen ; but these gases are not com- bined as oxygen and hydrogen combine to form water, but are simply mixed together ; and although various influences tend to mix them so perfectly that the proportion in a given volume at different places is nearly the same, it is not absolutely so, and one of the gases may, with the greatest ease, be separated from the other. Such separation takes place, in fact, in breathing. We draw the air into our lungs, which divide it into its two component parts, retaining the oxygen, which then mixes with our blood and enters into our entire sys- tem,' while the nitrogen passes out of the body as it entered it without undergoing any change. Oxygen is one of the prime essen- tials of life, alike in animals and plants, and any material reduction of the proportion which it bears to the other atmospheric gases means death to every living creature. Nitrogen, on the other hand, is a negative or inert substance, its chief use being to dilute or temper the other active ingredients to a proper degree of strength. Here, then, is the princi- ple by which the relation of air to animal life is made plain. Pure air, in its normal condi- ALABASTER ALCOHOL tion, Contains about twenty parts of oxygen, seventy-nine of nitrogen, and one of aqueous vapor, and ^oiy '^^ carbonic acid gas ; and any causes which decrease the proportion of oxygen injure by so much its health-sustaining qualities. By breathing, and the burning of fuel and lights, large quantities of oxygen are removed from the air, while at the same time carbonic acid gas in nearly equal bulk takes its place. In the case of fuel, if the combustion is perfect, the air that has been changed is carried up the chimney ; but not so in respiration and illumina- tion, the air spoiled by these processes remains in the room unless removed by special ventila- ting arrangements. {See Ventilation and Warming.) Air is also contaminated in a con- siderable degree, as has already been hinted, by the exhalations of the human being. "Streams of subtle and almost intangible putrescent mat- ter," says Professor Youmans, " are, all through life, exhaling from each living animal body into the air. The fluid thrown from the lungs and skin is not pure water. It not only holds in solution carbonic acid, but it contains also animal jnatter the exact nature of which has not been determined." This source of contamina- tion becomes very obvious when in the morning, from the pure outer air, we enter an unventilated bedroom, where one or two people have slept the night before. Every one must have ex- perienced the sickening odor of such a room, and not only is the atmosphere vitiated, but two persons occupying a bed for eight hours impart to the sheets by insensible perspiration not less than a pound of watery vapor charged with latent animal poison. Gaseous exhala- tions of every sort also escape from the kitchen and from the cellar, if perishable substances be kept there, and are diffused through the house ; from the imperfect burning of gas-jets, also, there arise emanations most injurious to health. Stoves, furnaces, and steam pipes are fruitful sources of deterioration ; and the in- troduction of water closets into our houses, and the close connection of the sewers with our water pipes are new elements of danger. In- deed it is scarcely too strong an expression to say that every thought and act of man, every vital change in his body, and every process by which he regulates the condition of his daily life, is accompanied by the deterioration of the air upon which his health depends. The only remedy for all these evils lies in proper and adequate ventilation, in other words, in the providing of such artificial means as will insure the constant substitution of pure air for that whose oxygen has already been more or less consumed, and will prevent vitiated air from reaching the lungs. No subject in the entire range of hygiene and domestic economy is more important, and it is one which should engage the thoughtful attention of every head of a household. At this point we have only dealt with the principles of the subject ; their practi- cal application is indicated in the articles on Drainage, Ventilation, and Warming. ALABASTER. — A substance very similar to marble, but in its pure state more transpa- rent. There are two kinds. One is a carbonate of lime, and therefore of the same composition as marble, but has been formed in the manner of stalactites by water dripping in a cavern ; though very transparent, it is also hard, and consequently little used for sculpture. The other is a sulphate of lime, and the same substance as gypsum, from which plaster of Paris is made. Gypseous alabaster, being soft and easy to cut, and often very transparent and beautiful, is more employed in the manufacture of vases, clock-stands, statuary, and similar articles. Alabaster is apt to become yellow, especially if exposed to smoke, but may be restored by washing with soap and water (cold) and after- wards polishing with shave-grass. Grease spots may be removed by rubbing the places with powder of French chalk. As alabaster is very fragile, articles made of it, if valuable, should be kept under glass. Broken parts may be joined together again by quicklime mixed with white of egg to a paste. ALBUMEN. — A substance, familiarly rep- resented by the white of eggs, which exists abundantly in all animals, and in the juices, seeds, grain, and other parts of plants. It is by far the most important single element of food, since it contains nutritive matter in a com- pact and easily digestible form ; and being al- most without flavor may enter into the com- position of foods very diverse in other respects, whilst it is adapted to every variety of taste. Its composition is the same in all other forms as in the blood and tissues of man and other animals ; therefore it is incorporated into the system with the greatest ease, though it is ne- cessary that it first be decomposed, so as to form new combinations. White of eggs is almost pure albumen with four-fifths of water, and for this reason, an egg is in proportion to its weight the most nutritious article of food known to man. Though albumen exists naturally as an adhe- sive fluid, mixed with, and soluble in, water; yet when subjected to a temperature of 142°, it experiences a striking change in its properties ; as it is then converted into a solid no longer soluble in water, and if, after coagulation, it be gradually exposed to a higher temperature, it is reduced to a firm, transparent solid. Fluids, coffee in particular, are often clarified by means of albumen. When any kind of it, as white of eggs, is put into a muddy liquid, on boiling the liquid the albumen coagulates in a flaky man- ner, and, entangling with it the impurities, rises to the surface as scum, or sinks to the bottom, according to the weight of the fluid holding it. ALCOHOL. — The common and active prin- ciple in spirituous liquors, obtained from sugar by fermentation. When the produce of fermentation is distilled, the spirit, being ex- tremely volatile, rises in vapor, and in passing through a long cool tube is condensed into a liquid, which, however, is not pure alcohol, for a quantity of water and other impurities rise with it. It is necessary that it should be re- distilled and pass through other processes 4 ALE ALMONDS before it reaches that state in which it is called rectified spirit, or common spirii of wine, the purest form in which it is manufac- tured on a large scale, and the form in which it usually enters into alcoholic liquors. Few subjects have been more discussed and dis- puted about than whether alcohol and alcoholic beverages are entitled to rank as food or nutri- ment ; but the best opinion seems now to be that any such claim is inadmissible. They cannot, it is said, replace water in the system, because water is the appointed solvent within the living body, and the solvent powers of al- cohol are not the same as those of water ; what water dissolves, alcohol may not, and 7nce versa. Alcoholic liquids coagulate and precipitate the pepsin dissolved in the watery gastric juice, and if not quickly absorbed by the stomach into the blood, they would in this way put a stop to digestion. It is argued further that alcohol contains no nitrogen, and cannot, therefore, be transformed into tissvie or flesh. And the assumption that alcohol feeds respiration and supplies heat is met by the response that what heat it gives rise to, is immature and injurious, and that it acts in such a rapid way as to pro- duce excitement and irritation in the system. It causes temporary stimulation, but this is ex- tremely transient, and is followed by corre- sponding depression and retardation of the vital powers. This is a subject, however, which is dividing civilized nations into two hostile and opposing camps ; and since the various bever- ages into which alcohol enters — ardent spirits, wines, ale, beer, and the like — are in well-nigh universal use, it is enough to add that their only distinctive feature as compared to other foods lies in the possession of this element, and that their strength is estimated by the amount of it which they contain. Alcohol is also used as an illuminator, though not in its pure state {see Burning Fluid) ; its powerful solvent qualities make it extremely useful in medicine ; and it is much used by naturalists in preserving their "specimens," since it does not dissolve either albumen or muscular fibre. Its cleansing properties, especially where grease is to be removed, are well known to house- wives. ALE. — A liquor manufactured from malt, which is usually produced from the parched grain of germinating barley by a process explained in the article on Brewing. It can, however, be made from the dried germinating grain of wheat and other cereals ; any substance con- taining sugar being capable of yielding a wort or solution which may be fermented and con- verted into ale or beer. In several of the English pale ales the proportion of alcohol is as high as lo per cent., and the average is from 5 to 7 per cent. So that a pint of good ale contains the same amount of alcohol as a bottle of claret. These ales, with those of Scotland, are largely imported, and are general- ly much superior to the American product. Burton Ale, so called from the place where it is made, is one of the strongest and very pop- ular. It is of a somewhat thick, glutinous con- sistence, and sweetish to the taste ; and a small quantity of it produces intoxication in those who are not accustomed to it. The best. English ales are Bass and Allsopp's. Scotch Ale, espe- cially the Edinburgh brands, has a pale flavor ex- tremely vinous and very like some of the light French wines. It is mild in its effect, pale in color, and the taste of the hops does not pre- dominate as in the India Pale Ale (manufac- tured especially for the Indian market) and All- sopp's. Scotch ales are also said to be less liable to adulteration than the English. Amer- ican Ales are very light, rarely containing more than 3 per cent, of alcohol, and resemble what is known in England as "table beer." They are for the most part pure, however, and when fresh make a very mild and agreeable beverage. The best are made in the limestone districts of the Northwest. ALKALIES. — A class of substances com- mon to the mineral and vegetable kingdoms, and embracing some of our most familiar house- hold materials, such as soda, ammonia, and potash. They are distinguished by a very nauseous taste, called alkaline, which cannot be described but may be understood by tasting carbonate of soda ; they change vegetable blues to green, and yellow ones to brown, and they neutralize and reverse the action of acids, re- storing the blue color to such vegetable so- lutions as have been rendered red by them. Combined with acids, they produce the sub- stances known as Salts. Potash and soda are called fixed alkalies because they are not evap- orated by heat ; ammonia is the volatile alkali. With fats the fixed alkalies produce soaps. {See Ammonia, Potash, Soda, Soap.) ALLOPATHY.— A term invented by Hah- nemann to designate the ordinary practice, as op- posed to Homeopathy. {See Homeopathy.) ALLSPICE. — So called because it is thought to combine the flavor of cinnamon, nut- meg, and cloves. It is the berry of a handsome tree that grows to the height of twenty feet in the West Indies and South America. The fruit is not allowed to ripen, but is gath- ered while yet green ; when dried in the sun it becomes black. It is less expensive than the Oriental spices, is agreeably aromatic, and is con- sidered the most mild and harmless of the com- mon spices ; hence it is much used in cookery. The best comes from Jamaica. The essential oil of allspice is of a deep reddish-brown color, and extremely pungent ; and a few drops is suffi- cient to give a flavor to gravy or to mulled- wine ALMONDS. — There are two kinds of al- monds, the sweet and the bitter, but they are con- sidered to be only different varieties of the same species. The Sweet A hnond \?, much used in dessert and confectionery. The Valentia variety is sweet, large, flat-pointed at one extremity, and compressed in the middle. The Italian almonds are less sweet and smaller. The Syrian or Jordan come from Malaga and are the best. Hard-shell almonds are generally ALPACA AMERICAN WINES better than the soft-shell kinds, if for no other reason, because they are better preserved. The brown skin of the almond easily comes off by pressing with the fingers, when they are put into boiling water; they are then dried till they are brittle, and being white in the interior are said to be blanched. Their skin sometimes disagrees with the stomach, and for this reason almonds should be blanched when brought to the table as dessert. The bitter almond is used in flavoring many preparations. It should, how- ever, be very carefully used, as in process of distillation it produces a violent poison. Sauce (almond). — This is a Spanish dish. Blanch and pound sweet almonds ; then add enough Bechamel sauce to make it of the con- sistency of thickened gravy. When mutton chops are broiled pour this sauce over them and serve at once. Syrup (of almonds). — See Orgeat. ALPACA. — A description of cloth woven from the wool of the Alpaca, or South Ameri- can sheep, extensively manufactured in Eng- land and used chiefly for clothing. It is also much used as a covering for umbrellas, being more durable and finer than cotton and less expensive than silk. English alpaca is con- sidered the best, and comes in double and single widths. AMARANTH. — Globe Amaranth, one of the hardy garden annuals. It requires to be brought forward in a hot-bed, but when grown makes a fine plant which blooms all summer. The soil for it should be moderately rich and moist. The flowers are purplish-red, white, or orange ; and when dried form very pretty bou- quets for winter. They can generally be bought in pots at the florist's. ALTERATIVES. — This term is applied to medicines which are supposed to alter the nu- trition of the body without producing any phe- nomena. Thus, small doses of the mercurial preparations are regarded as alterative. AMBERGRIS. — A substance much used in the composition of perfumes. Its origin is not yet satisfactorily ascertained, but it is sup- posed to be a morbid secretion in the sperm- aceti whale, and is found usually on the sea- shore or floating on the sea. It is found occa- sionally in masses of fifty or one hundred ounces, but as a general thing the pieces are very much smaller. Ambergris is quite similar in appear- ance to amber ; but it is opaque, fatty, and in- flammable, remarkably light, melts readily when subjected to heat, and is scarcely soluble in alcohol. There are several varieties : gray, black, and dark-brown ; the gray is the best, easiest to break, and lightest, and has the strongest odor. This odor is so powerful that if the box.in which it is contained be left open for five minutes, it will perfume the whole cham- ber. AMERICAN "WINES. — Until a compara- tively recent period American wines were seldom found upon American tables, and even now Catawba is the only one that can be said to be in general use, yet there are several varieties of both white and red wines which compare favorably with those of similar grade from any part of the world, and at the Paris Exposition of 1867 it is said by Dr. Edward Smith that none of the less expensive vintages met with greater acceptance than the sparkling wines of our Atlantic coast. It is usual in treating of the native wines to class them as wines of the At- lantic coast and wines of the Pacific coast, — or, as the latter are commonly called, Cahfornia wines. The wines of the first division resemble those of Germany and France, containing more acid, more sprightliness, flavor, and bouquet ; while the California wines contain but little acid, a good deal of spirits, and little flavor or bou- quet, thus more nearly resembling the wines of Spain and Southern Europe. The cause of this difference is to be found partly in the soil, but chiefly in climatic influences : the heat of a southern or semi-tropical climate, like that of California, for instance, develops a large amount of sugar in the grape, and the acids are corre-* spondingly diminished. (See Wine.) Of the White IVt'nes, Catawba is far more ex- tensively used than any other. It varies greatly with the different locations in which the grape is grown, the wine of New York, northern Ohio, and northern Illinois containing less spirits, but a high flavor and a good deal of acid, while the wine of Missouri and further south is smoother, heavier, and less acid and astringent. It makes an excellent sparkling wine, equal to many im- ported, and in this form it is chiefly drunk. As a still wine it resembles the light Rhine and Mo- selle wines of Germany, though it has a peculiar and characteristic flavor. Next to the Catawba the most popular white wine is the Delaware. This wine is of a yellow color, fine flavor, and good body, closely resembhng some of the finer Rhine wines ; the still wine is best, the spark- ling being somewhat flat and acid. Other good white wines, which we can only mention, are the lona, Isabella., Massasoit, Maxatawney, Herbeinont, and Louisiana. The two latter are produced chiefly in the Southern and South- western States. Among the native Red Wines., Concord fills the same place as Catawba among the White. There is nearly as much of it made as of Catawba, and Mr. George Hussman says of it in the new edition of the American Cyclopedia : "it is ef- fectually and truly the poor man's wine, as it can be produced very cheaply, and has a pe- culiarly enlivening and invigorating effect upon the system. For a light summer wine it has not its equal as yet, and it ought to supplant all the cheap French clarets, as it is better, more wholesome, and can be made cheaper." The wine if fermented in the barrels, varies from light red to dark red, has a strong flavor resem- bling strawberries, is slightly astringent, spright- ly, and invigorating. If the grapes are pressed as soon as mashed, the juice makes a yellow wine, which is now coming into use as a sub- stitute for Catawba. Norton'' s Virginia (common- ly called Virginia Port)., is generally recognized as the best medicinal wine made in America. G AMERICAN WINES ANESTHETICS It is dark red, almost black, very heavy, astrin- gent, and of a strong aromatic flavor. It is un- surpassed as a tonic ; is a remedy for chronic diarrhcea, and summer complaints in children, and is said to act as a preventive of intermittent fevers and other malarious diseases. Its rep- utation extends to Europe, and it is generally regarded as one of the best red wines in the world. Other good red wines are those made of the Cynthia7ia, Cataivissa, Wilder, and Devereaiix grapes. The Catawissa is a claret wine of very fine flavor, "and the Devereaux is an excellent dark red wine of the Burgundy class. Sciippe7-nong is a wine made from a grape peculiar to the Southern States ; it is pale yellow in color, and has a strong flavor and heavy body. Of the California Wines, Hock is most con- sumed in the Atlantic States, where it is often sold as Rhine wine. It is a bright straw- color, of somewhat variable flavor, and though smoother, is far stronger and more apt to intoxicate than the Rhine wines, while at the same time it lacks their enlivening and ex- hilarating qualities. The California Porl, made principally in Los Angeles, is dark red, strong and sweet, very probably made so by the ad- dition of alcohol and sugar. Angelica is a sweet wine, a favorite among ladies ; it is not a pure wine, and is stronger than is generally supposed, since alcohol, distilled from the grapes, is added to it. Madeira, Sherry, Claret, and Muscatel are all made, though in com- paratively small quantity and of inferior quality. The sparkling wines of the Sonoma Valley are scarcely if at all inferior to the Catawba of the Atlantic States, or to the best imported French and German sparkling wines. " There is one fact about California wine," says Mr. Charles Nordhoff in his work on California, " which entitles it to the preference of wine-drinkers — it is pure grape-juice. The grape grows so freely, bears so abundantly, and ripens so well, in this State, that it does not pay to adulterate the grape-juice. The wine-producer can better afford to sell the juice of his grapes than he could to manufac- ture any artificial compound. What may be done with the wine when it gets to the East I do not know, but here the wine-maker tells you openly this (white or red wine) is the pure juice of the grape ; this (port wine) has such a quan- tity of brandy added to it, to make it keep, and to make it port wine ; this (Angelica) has also brandy. The brandy is made in the vine- yard, from the grapes which yield the wine, and is added by the vineyardist. It is no secret at all ; and I am persuaded that he who wants pure grape-juice can buy it in California with- out the danger of being cheated by adultera- tions." Of course, as in the case with foreign wines, so with American, a great deal depends upon the locality in which the grapes are grown and the attention bestowed upon the manufacture of the wine. The mere fact that a certain wine is labelled " Catawba," or " Delaware," or " Concord," is no guarantee that it will corre- spond with what we have said about those wine.s in the preceding paragraphs. It may prove serviceable, therefore, if we add that " Longworth's Catawba," the " Brotherhood Wines," and the '* Sonoma," are brands which have a high and deserved reputation. The Brotherhood Wines include Catawba, sweet, dry, and sparkling ; Delaware, sweet, and dry ; Concord, and several kinds of Port, including the Virginia. AMMONIA (Spirits of Hartshorn). — An alkali which is the result of decomposition in animal and vegetable substances. It exists almost universally in the air, and can be obtained in many ways ; but the article of commerce usually comes from the dis- tillation of coal in making gas. Ammonia has properties which are very injurious as food, but it is probably for household pur- poses the most useful of drugs. It is very powerful, and dissolves grease and dirt with the greatest ease. For washing paint, put a tablespoonful in a quart of moderately hot water, dip in a flannel cloth, and then wipe the woodwork ; no scrubbing will be neces- sary. For taking grease spots from any fabric, apply ammonia nearly pure, then lay white-blotting paper over them and iron lightly. In washing lace, put about twelve drops in a pint of warm suds. To clean silver, mix two teaspoonfuls of ammonia in a quart of hot suds ; put in the silverware and wash, using an old nail brush or tooth brush for the purpose. For cleaning hair brushes, etc., simply shake the brushes up and down in a mixture of one tablespoonful of ammonia to one pint of hot water ; when they are cleansed, rinse them in cold water and stand them in the wind or in a hot place to dry. For washing finger- marks from looking-glasses or windows put a few drops on a moist rag and make quick work of it. House plants will flourish surprisingly if a few drops of ammonia are added to each pint of water used in watering. A teaspoonful will add much to the refreshing effect of a bath. Nothing is better than ammonia water for cleaning the hair ; in every case rinse off the ammonia with clear water. For removing grease spots from clothing, a mixture of equal parts of ammonia and alcohol is better than alcohol alone ; and for taking out the red stain produced by acids in blue and black cloth, nothing is so effective as ammonia. AN-S!STHETICS. — Substances which pro- duce insensibility on the whole or part of the human body. They are much used in surgical operations, in midwifery, and in all cases where acute pain is to be mitigated or nervous excite- ment reduced. It is impossible to overrate the advantages of their judicious use in such cases ; countless lives have been saved by them, and their discovery has enormously diminished the sum of human suffering. The injurious effects attributed to them are so few and far between as to count as nothing in comparison with the benefits they have conferred ; but their promis- ANCHOVY APPLE cuous use, and the administering of them by unskilled persons, are to be censured in the strongest terms. Fatal results under such cir- cumstances are extremely likely to follow ; and, in case a mistake is made, certain. {See Chlo- ral, Chloroform, Ether, and Laughing Gas.) ANCHOVY.— A little fish, resembling the sardine, prepared for sale by salting and pickling, and used not so much for food as for a relish, and for sauces and season- ing. In choosing, select those which are small, fresh pickled, white outside and red within ; their back should be rounded, not flattened. To serve as a relis/i, wash, wipe dry, and remove the back bone ; serve with tarragon or parsley, chopped fine, vinegar and oil. They may also be served with hard-boiled eggs, chopped or quartered. Butter(anchovy). — Strain essence of ancho- vy through a fine sieve and knead it with fresh butter, or salt butter that has been previously kneaded in cold water, and it is ready for use. (Both of these prepa- rations can be pro- cured at the grocery stores. Sauce (anchovy). — Take six anchovies, a teacupful of drawn butter, and a wineglass of pale sherry. Soak the anchovies in cold water two hours ; pull them to pieces, and simmer for half an hour in just enough water to cover them ; strain the liquor into the drawn butter, boil a minute, add the wine ; heat gradually to a boil, and stew five minutes longer. Serve with boiled fish. Toast (anchovy). — Slice bread the day after baking, and toast it evenly and quickly ; remove the crust; spread with a little butter and then with anchovy paste ; cut in triangles, or in nar- row strips, and serve hot. ANEMONE. — One of the most beautiful of our spring flowers, the common varieties growing wild in cool wood-lands and pastures. The foliage is most ornamental, and the tintings of the blossoms exquisite. The colors vary ac- cording to the situation where it blooms ; in the shade, being deep, rosy or light pink-pur- ple in its many shades ; in the sun, pure white or delicately flushed with rose. The wild ane- mone bears a single flower, consisting of five petals ; but by cultivation the stamens have been converted into petals and a double variety pro- duced. This latter is the kind usually cultivated in gardens, and succeeds well if the exposure is not too sunny. The bulbs are tender in this latitude, and should be kept in the house until spring, in a cool, dry place, and set out as soon as the ground is well thawed. They bloom af- ter the earher bulbs are gone, and their flowers last a long time. ANIMAL FOOD. {See Food.) ANISE SEED. — A spice which comes from Egypt, and is much used for flavoring, espe- cially in confectionery ; also as a condiment. A mild decoction, made by steeping the seed in hot water, is often given to infants to relieve colic and flatulence. ANTHRACITE.— The densest and stoniest form of coal and much the purest. Next to the diamond it approaches nearer than any other substance to pure carbon, and it emits very little smoke or gas in burning. East of the Alleghanies, it is substantially the only coal used for domestic purposes. From its great density, it is difficult to kindle, the whole mass having to be raised together to the point of ignition ; but when once thoroughly fused, it burns with an intense heat for a long time, though less freely in a grate than in a furnace or close stove. Anthracite burns without flame or soot, although with sulphurous vapors which, when the draft is imperfect, are liable to accu- mulate in the room, to the serious detriment of the inmates. The Anthracite fire is objected to by some as producing headache and other bad symptoms ; but this is usually a matter of ventilation. ANTIDOTES. {See Poisons.) ANTS. — Ants may be driven away by scald- ing their haunts, and putting Scotch snuff wherever they are in the habit of going for food. Set the legs of cupboards and safes in pans of water, and they cannot get at them. APOPLEXY.— The bursting of a blood- vessel in the brain. It is accompanied with sudden loss of sense and motion, though the mechanical action of the heart and lungs still continues. A person attacked falls suddenly and lies without moving, breathing deeply, and sometimes in a peculiar manner, drawing in the cheeks and puffing them out again ; the eyes are set and staring, the pupil may be enlarged, contracted, or unaffected ; the face is often flush- ed and purplish ; the pulse is full, strong, and slow and hard. If such symptoms occur in a man of mature life, the probability of its being apoplexy is very strong. In such a case a physician must be sent for immediately ; and all that can prudently be done till he arrives is to loosen the collar, raise the head, and drop cold water on the face. Though the disease often proves fatal, orre;;ults in paralysis (usually upon one side of the body), yet it is not always so, and sometimes entire recovery takes place. After an attack, when paralysis has not resulted, the diet should be carefully regulated ; animal food, and especially fermented liquors, should be entirely dispensed with ; the bowels must be kept open by laxative medicines ; gentle exercise assiduously taken ; and all sudden ex- ertions or movements carefully avoided. — The premonitory symptoms of apoplexy are giddi- ness, pain in the head, drowsiness, noise in the ears, loss of memory and muscular power, nightmare, and the like. When any or all of these occur, especially if the patient has had a previous attack, medical aid should be at once summoned. The above symptoms, however, while they may excite suspicion, are often expe- rienced by persons suffering from a variety of disorders. APPLE. — None of our fruits can be 8 APPLE APRICOT brought to such perfection, or may be pre- served with such ease through the winter. The best eating apples are the Spitzenberg, Bald- win, Winter Pippin, Red Astrakhan, Greening, Vandevere, Pound Sweet, Roxbury Russets, and Grindstones. Good cooking apples can generally be bought without specifying the kind. The hard, acid kind, are unwholesome if eaten raw ; but by the process of cooking the greatest part of the acid is decomposed and converted into sugar, a process which takes place naturally in the sweet kinds, as the fruit ripens. As more than half of the sub- stance of apples consists of water, and as the rest of the ingredients are not of the most nutritive kind, this fruit, like most fruits, is less of a nutrient than a luxury. When cooked they are slightly laxative, and therefore a use- ful adjunct to other food. The best way to keep apples is to pluck them about a week before they are ripe, so that the ripening or maturation of the fruit shall take place after they are gathered. Some dry, moderately cool spot, where the frost never penetrates should be chosen, and the apples laid on shelves in such a position that they will not come in contact with each other. Choice ones may be wrapped singly in paper and put into glazed jars with covers ; or packed in baskets with dry straw. The harder kinds of winter apples can be kept several months packed away in barrels and out of the frost. Baked Apples. — Cut out blossom end of sweet apples ; wash, but do not pare ; pack them in a large pudding dish, pour a cupful of water in the bottom, and cover closely with another dish or pan ; set in a moderately hot oven, and steam until tender all through. Pour the liquor over them while hot, and repeat as they cool. Eat with powdered sugar and cream. Baked Sweet Apples. — The " Pound Sweeting " is best for this purpose. Sour apples may sometimes be pared and cored for baking, but sweet apples never. Put.them on pie plates with a little water and bake very slowly, until they are perfectly soft. Beurre (Apple.) (from Blot) — Peel and core the apples. Cut slices of stale bread about a quarter of an inch in thickness, and then cut them again of a round shape with a paste-cut- ter, and of the size of the apples. Spread some butter on each slice and place an apple upon it. Butter a bakepan, put in the apples and bread, fill the hole made in the middle of the apple by coring with sugar ; place on the top of the su- gar a piece of butter the size of a hazel-nut, and set in a warm, but not quick oven. When about half done fill the hole again with sugar and a Eiece of cinnamon, place butter on top as efore, and finish the cooking. Serve warm. Butter (Apple.) — Boil down a kettleful of cider to two-thirds the original quantity. Pare, cut and core juicy apples, and put as many into the cider as it will cover. Boil slowly, stirring often, and when the apples are tender to breaking, take them out with a perforated skimmer, draining well against the sides of the kettle. Put in another supply of apples, as many as the cider will hold, and stew them soft. Take from fire, pour entire contents of kettle into tub or large crock with first lot of apples ; cover and let stand twelve hours ; re- turn to the kettle and boil down, stirring all the time, until the mass is of the consistency of soft soap, and brown in color. Spice or flavor to taste. Keep in stone jars in a cool, dry place. Dried Apples. — Use winter apples ripe, but firm, pare, quarter and core them ; divide the quarters lengthwise in two or three pieces ; spread them on plates or racks and dry in a slightly heated oven. A piece of coarse muslin or net stretched over a frame and hung from the ceiling, may also be used for drying. When the fruit is to be stewed, wash it lightly, cover with cold water, soak over night, and stew it in the same water. Fried Apples. — Use Spitzenbergs or Greenings, quarter and core, but do not pare them ; have hot drippings ready in the frying pan, and lay the apples in, the skin side down ; sprinkle with brown sugar, and when nearly cooked turn and brown thoroughly. Ice (Apple). — Boil dark green, unripe, sour apples, without peeling or coring. When soft, drain ; press through a sieve, add an equal quantity of cream, make very sweet, freeze. Syrup, Apple. {See Syrup.) Stewed Apples. — (I) Pare, quarter and core sour apples and nearly cover with cold water ; cover the saucepan, and when the apples begin to boil, stir them ; re-cover and boil, stirring oc- casionally until perfectly soft. Sweeten to the taste, and pour in an earthen dish to cool. (II) Put a quart of hot water and three gills of crushed sugar in a milk pan ; when boiling, lay in as many Spitzenbergs or Greenings — pared, quartered and cored — as the syrup will half cover ; cover the pan and stew slowly until nearly done ; then uncover, and as the quar- ters soften, place them one by one, rounded side up in the dish in which they are to be served. Reduce the syrup one-third by boiling, and just before serving pour it over the apple. This is dehcious with roast turkey or fresh pork, hot or cold. Tea (Apple). — Take two or three good pip- pins, slice thin, pour on a pint of boihng water, and let stand till cold. Then pour off the water, and sweeten and flavor to taste. Water (Apple). — A pleasant and nutritious drink for the sick. Roast two or three apples thoroughly ; put them into a pitcher, turn on a pint of boiling water and add a little sugar. See Compote, Jam, Jelly, Pies, Pre- serves, and Puddings. APRICOT. — A fruit native to Asia and Africa, where it forms an important item of food. Its cultivation in this country is con- fined mostly to the Southern States, though the fruit is found in the Northern markets. The young fruit makes an excellent jam. Ice (Apricot). — Take very ripe apricots ; pulp them through a sieve, and proceed as with apple ice, described above. ARBUTUS ARRACK Jam (Apricot). — Wash the fruit thorough- ly, and then heat it slowly and moderately, after which stew it until it is perfectly tender ; then rub this stewed fruit through a colander. Allow to every pound of the fruit a pound of granulated sugar; stir the sugar in thoroughly and boil the whole gently until it is very clear. Put it up in tumblers, with the tops covered with white paper, and use as a preserve or jelly. Jelly (Apricot). — Take two quarts of apricots, take out stones, cut in small pieces, and lay them in a stew-pan with a clove, well pounded, and the juice of half a lemon ; cover with water, set on a moderate fire, and boil slowly till well cooked. Turn into a thick towel, under which place a vessel to receive the juice, and when it is all squeezed om, put it in a stew-pan with three-quarters of a pound of sugar to every pound of juice ; boil to a jelly. This can be kept a long time by putting in pots or jars, covered with a piece of white paper dipped in brandy, and set in a cool closet. ARBUTUS (Trailing).— A small trailing plant, sometimes called Mayflower from the season of its blossoming, and also known as the Ground-Laurel. The leaves and stems are covered with reddish, bristling hairs ; and it bears a cluster of very fragrant white or pink flowers. It grows wild throughout New Eng- land, and reaches special perfection in the val- ley of the Connecticut ; but is seldom success- ful in garden culture, for want probably of proper attention. In England it is found in all the nurserymen's catalogues ; a fine variety has been originated called E. rabuncula, the flow- ers of which are a rich pink and larger than the common species. ARGAND LAMP.— Called from M. Argand, a native of Geneva, who invented it in 1780. Reflecting on the cause of the smoke and disa- greeable smell arising from the burning of the common oil-lamp, Argand correctly supposed that this was the result of imperfect com- bustion, and that this in turn arose from want of the access of sufficient ox- ygen. He therefore con- ceived the idea of admit- ting air into the centre of the flame, and for this purpose contrived a wick in the form of a hollow cylinder, through which a current of air passes up to the inside of the flame. This was found to succeed perfectly; the combustion was more complete, the smoke was greatly dimin- ished, and the brilliancy of the light increased. But to improve the effect \.^^A T t Tj- still further, he added a Argand Lamp for Kero- , , . ' sene Oil. glass chimney, open at Structure of the Ar- gand Burner. bottom and surrounding the flame at a short distance, by which another current of air was made to pass up outside of the burning wick. Thus every part of the thin circular flame is between two currents of air, which supply enough oxygen to create a heat sufficient to consume the smoke and convert it into light. In the cut, the dark cir- cle in the centre of A, the place of the burner, repre- sents the interior of the hollow cylinder through which the air ascends ; the thin dark line outside being the wick, and the double external line being the glass. B represents a sectional view of tlie burner with the wick ; and the ar- rows show the direction of the current of air between the wick and the glass. The other great advantage of the Argand lamp is that while in the common lamp the wick is fed by capillary attraction (or suction), in it the reservoir of oil 'is placed above the level of the flame, thus insuring a steady and uniform light while the supply of oil lasts. A few improvements have since been made upon the original plan of construction ; but the principle remains the same, and has been in- troduced in some form into all the improved lamps. The Argand is so manifest an improve- ment upon the common style of lamps that it should supersede them entirely in household use. It not only gives a far better light, but it entirely does away with the disagreeable smell and impure air which result from the imper- fect combustion of the oil ; and it is also much easier to keep clean and in order. Never cut the wick, but simply scrape it with the edge of a piece of card-board or stiff paper. Argand Burner. — The principle of the Ar- gand lamp has been applied to the construction of a " burner " for gas. It has all the advan- tages over the ordinary gas-jets which the lamp has over the common lamp, and should be used whenever gaslight is made use of for work or study. ARNICA. — A perennial herbaceous plant, growing wild in the western States and throughout the cooler parts of Europe. The flowers, and in fact the whole plant, have a pungent, disagreeable odor, and an acrid, bitter taste. Tincture of arnica, is a preparation of the flowers in alcohol. It is much used as a lotion, made by macerating the leaves and steeping, for sprains and bruises, for which it is an ex- cellent remedy. Apply with a sponge or piece of old cloth. It is also given sometimes for low fevers and nervous diseases. Taken internally, it produces rapidity of the pulse, headache, dizziness, spasms of the muscles, and occasion- ally vomiting and diarrhoea. ARRACK. — An East Indian name for all kinds of ardent spirits, though it is usually ap- 10 ARROWROOT ARTICHOKE plied to a very strong drink fermented from rice. In the arrack made in Batavia, molasses and tod- dy are mixed with the rice before it is fermented ; after fermentation the liquor is distilled, and the spirit thus produced is the best arrack of commerce. Other varieties come from Madras, Ceylon, and Goa. Arrack is very powerful, and in this country is never drunk in its raw state, but is used in punch; also for medicine and cuHnary purposes. In the latter case it is flavored with anise seed and other aromatic herbs. ARROWROOT.— A well-known food, made from various tubers, but chiefly from the roots of the palm which grows plentifully in the Ber- mudas, West and East Indies, and other parts of the world. The roots are dug up when they are about a year old, and, after being washed, are beaten to a pulp, which is soaked in water till the starch has had time to settle, when the water is drained off. The white sediment of the starch is again washed with water, and, after being dried by the heat of the sun, forms the pure arrowroot. Much of the arrowroot sold in this country is made from potatoes ; and it may also be made from wheat, rice, or maize by the process described above. On many farms in which arrowroot is bought it might easily be made out of surplus grain. The best comes from Bermuda, but is liable to adulter- ation with less costly preparations of starch. In purchasing arrowroot it should be observed that when very smooth and floury it may be suspected of containing some portion of the starch of wheat or potatoes, of inferior nutri- tive value, though not necessarily injurious. A teaspoonful of genuine arrowroot will thicken a teacupful of hot water or milk ; while double the quantity of potato starch will be required to jelly the same quantity ot liquid ; and this is a good test. The nutritive value of arrowroot is small, since it consists almost exclusively of starch ; but it is very useful in the sick-room. The stomach will tolerate it which rejects nearly everything else. {See Puddings.) Custard (Arrowroot) — A grateful dish for m- valids. Take two tablespoonfuls of best Ber- muda arrow-root, one quart of milk, and a pinch of salt. Scald the milk, sweeten it to taste, and then stir in the arrowroot, which must first be moistened with some of the milk. Let it boil up once. Flavor with lemon-peel, orange water, or rose water. Pour it into cups to cool. . Gruel (Arrowroot.) — Make a thin paste of the arrowroot with warm water, and pour into boiling water, flavoring it with sugar,/ salt, and nutmeg. A little lemon juice may also be added. Infants (Arrowroot for). — Take a cupful of boiling water, one of fresh milk with two teaspoonfuls of white sugar dissolved in it, two teaspoonfuls of arrowroot wet with cold water, and a pinch of salt. Stir the arrowroot j)aste into the salted boiling water; stir and boil five minutes or until it is clear : add the sweetened milk, and boil slowly ten minutes, stirring all the time. If the child has fever or cannot digest the milk, substitute hot water for it. ARSENIC— Poison. — It is a white, slight- ly sweetish, insoluble powder. — Sympiofns. — Burning pain, tenderness, vomiting, and cramps in the stomach. Treatme7it. — Vomiting, if not present, to be induced by draughts of hot water, tickling the throat with a feather, or by giving ten grains of sulphate of zinc, dissolved in a little water. Demulcent drinks, such as milk, the white of eggs stirred in equal parts of water, or flour and water, may be given freely to envelop the poison, and encourage vomiting. Antidotes. — Hydrated oxide of iron, a table- spoonful for an adult^teaspoonful for a child — repeated every five minutes until symptoms are relieved. Iron rust may be used, but is inferior to the above. Good results have been obtained by swallowing abd'ut a pound of cas- tor oil and chalk, rubbed up to the consistence of cream. Should the patient survive, a long- continued bland diet will be necessary. ARTICHOKE.— A garden vegetable resem- bling the thistle, a delicious and nutritious food. Plant the tuber in a well-prepared, rocky soil, about five feet apart, or plant seve- ral together in hills, at least six feet apart. They come to maturity the second year, and yield very abundantly. The part eaten is the flower head in an immature state; what is called the artichoke bottom is the fleshy receptacle which is surrounded by the bristles and seed- down, vulgarly called the choke. To cook. Clean them and take off the outer leaves, drop them into boiling water, with parsley, salt and pepper. They are cooked in about an hour, or when the leaves come off easily ; then take them from the fire and drain, taking care to put them upside down. After being thus cooked, they may also be fried or stewed. Jerusalem Artichoke — This plant is in no way allied to the artichoke, but is of the same genus as the sunflower and greatly resembles it. The term Jerusalem is probably a corrup- tion oi i^irasole, the Italian name for sunflower ; and it is called artichoke from some imagined agreement of its taste with that of the arti- choke. The root, which is the part that is eaten, consists of a cluster of tubers, in shape some- what like the potato ; and there are often thirty or forty together. It is extremely prolific, grows in almost any soil, requires no attention, and produces, under favorable conditions, as much as 2000 bushels per acre. They are whole- some and of agreeable taste, nutritious when they do not disagree, and, though not often seen on the table now, were once greatly pre- ferred to the potato. In cooking, prepare and serve them exactly like the potato. The large amount of farinaceous matter which they con- tain renders them a good and cheap food for horses, hogs, and cattle. And, lastly, they make an excellent pickle. They are good too, raw, sliced with a plain dressing of vinegar, oil, salt and pepper. A la Reine. — Wash and wipe the artichokes, cut off one end of each quite flat, and trim the ' other into a point; boil them in milk and water, ASHES ASPHODEL 11 lift them the instant they are done, place them upright in the dish in which they are to be served, and cover them with nearly half a pint of cream thickened with a dessertspoonful of flour, mixed with an ounce and a half of Artichoke a la Reine. butter, and seasoned with a little mace and some salt. When cream cannot be procured, use new milk, and increase the proportion of flour and butter. ASHEiS — The solid refuse which remains after the burning of wood, coal, or other com- bustible materials. They are strongly alka- line, and those especially which come from wood can be put to many uses. Mixed with lime and sand (one part ashes, one of lime, and the other sand) they increase the strength of building -mortar, and prevent its cracking. Wood ashes also supply a valuable manure. The principal use to which they are put, however, is in the making of soaps. Water soaked through them gradually becomes a strong lye ; and this boiled down with oil, or grease of any kind, makes a good soap. It is from ashes, too, that the potash of commerce is derived. {See Lye.) ASPARAGUS — Though not very nutri- tious, asparagus is easily digested. In raising, the seed should be planted in dry and extremely rich soil, the quality of which must be kept up by powerful manures. Plant in the spring, in rows about a foot apart and six inches from each other in the row, and leave untouched except by thorough weeding during the first two years. Half the shoots may be cut in the third year, and should be cut an inch or two below the surface, and after that the full crop, as long as the bed lasts, which will be, under proper management, from ten to fifteen years. Every year in the autumn, the beds should be replenished with manure, dug in between the rows as deep as possible without injuring the roots ; and as a protection from frost, they should be covered in the winter with pulver- ized manure, straw, or barn-yard litter. The part of the plant which is eaten is the young shoot, when from four to six inches high. it makes excellent soup {see SouPS), but is generally eaten boiled. Ambushed Asparagus. — Cut off the ten- der tops of fifty heads of asparagus ; boil and drain them. Have ready as many stale biscuits or rolls as there are persons to be served, from which you have cut a neat top slice and scooped out the inside. Set them in the oven to crisp, laying the tops beside them, that all may dry together. Meanwhile put into a sauce- pan a sugarless custard made as follows — a pint, or less, of milk, and four well-whipped eggs; boil the milk first, then beat in the eggs ; set over the fire and stir until it thickens, when add a tablespoonful of butter, and season with salt and pepper. Into this custard put the asparagus, minced fine. Do not let it boil, but remove from the fire as soon as the asparao-us is fairly in. Fill the rolls with the mixture, put on the tops, fitting them carefully ; set in the oven three minutes, after which arrange on a dish. To be eaten hot. Boiled Asparagus. — Wash and tie evenly in small bundles : drop in boiling water slightly salted, and boil twenty minutes ; take up with a skimmer and place on buttered toast which has first been quickly dipped in the hot aspara- gus water. Pour over it a little melted butter, with pepper and salt, or some drawn butter. Boiled asparagus when cold makes a good salad, with a plain or mayonnaise dressing. Eggs and Asparagus.-Cut tender asparagus into pieces half an inch long, and boil twenty minutes, then drain till dry and put into a sauce- pan containing a cupful of rich drawn butter ; heat together to a boil, season with pepper and salt, and pour into a buttered dish. Break half a dozen eggs over the surface, put a bit of but- ter upon each, sprinkle with salt and pepper, and put in the oven until the eggs are set. Fried Asparagus.— Blanch the asparagus a couple of minutes, and then drain it ; dip each piece in batter and fry it in hot fat. When done, sprinkle with salt, and serve hot. This is nice and easy to prepare. Stewed Asparagus — Professor Blot recom- mends this : Select young and tender shoots, cut them in pieces about half an inch long, and blanch for three minutes. Take oft' and drain ; and then put them in a saucepan on the fire with two or three tablespoonfuls of broth ; stir now and then for a couple of min- utes, add a teaspoonful of flour; stir again, and as soon as the whole is thoroughly mixed, add an ounce of butter, salt, pepper, and chop- ped parsley. When the butter is melted, serve. ASPHALTUM. — A bituminous substance, of about the consistency of resin, and some- times called mineral pitch. It exists in a nat- ural state in many parts of the world, and in France in sufficient quantities to be used exten- sively in building. Artificial asphaltum, chiefly used in the United States, is made generally from the refuse tar of the gas-house mixed with slaked lime and gravel, in the proportions of 25 parts of tar, 50 parts of slaked lime in fine powder, and 75 parts of gravel. These must be thoroughly incorporated by boiling. It makes excellent sidewalks, floors for stables, cattle-stalls, heneries, water-tight tanks, roofs, and the like, being not only cheap and easy of preparation but impervious to vermin ; and gas-pipes covered with it are protected from corrosion. ASPHODEL. — A hardy perennial garden plant, easy of culture, and of very rapid in- crease. It may be raised from seed or by pro- pagation, by planting in the spring in a rich damp soil ; it grows about three feet high, dies down every winter, and sprouts up again in the spring. The flowers of one species of asphodel. 12 ASTER AZALEA the King's spear, are yellow, and grow numer- ously on a long spike, reaching nearly to the ground. There is another variety called white or blanched asphodel, which is very pretty. The plant of this latter is smaller than that of the yellow, which is the common variety. Both bloom about midsummer, and last six weeks.— Asphodel was planted in the neigh- borhood of sepulchres by the ancients, who had a superstition that the manes of the dead drew nourishment from its roots. ASTER. — A perennial plant very popular for garden culture, and offering an extraordinary variety. Full two hundred species are known to florists, and these include every variety of colors and shades. In culture, the seed should be sown in a hot-bed about the middle of April, and transplanted to the garden about a month later. They require a dry, rich soil, and mod- erate exposure to the sun ; and a very, pretty effect is produced by planting in suitable beds, setting the plants one foot apart each way. The best varieties ^rtChinetisis, Dwarf, Chry- santhemutn, German, Hedgehog, Paluy, Flow- ered, Pyramidal, and Ranunculus; but choice is practically unlimited. The Chinese, who have given great attention to the culture of asters, raise them exclusively in pots. ASTHMA. — A spasmodic disease of the lungs characterized by quick, laborious breath- ing, which is generally performed with a pecu- liar kind of wheezing noise. Sometimes the difficulty of breathing is so great that the patient is obliged to keep in an erect posture, otherwise he is in danger of suffocation. A horizontal position is always aggravating to it, and for this reason more distress is usually felt at night by the asthmatic patient than at any other time. A paroxysm of asthma usually hap- pens after exposure to the damp, violent emo- tional excitement, unusual exercise of any kind, or the taking of some food which the stomach cannot digest. Persons in the decline of life are more liable to asthma than the young. It seldom admits of cure, and on the other hand it rarely shortens life, except when proper precautions are neglected in case of paroxysms. Treatment. — The treatment of paroxysms consists in administering narcotics and anti- spasmodics, if possible as soon as the first symp- toms are felt. Ether, chloral and laudanum in small doses are the best ; and strong coffee some- times does good. Stramonium leaves, smoked as tobacco when a paroxysm is threatened, has an excellent effect in some cases, but should be used with caution when there is disease of the heart. In chronic asthma, associated with Bronchitis such things as promote expectoration should be used : as the syrup of squills, or gum-ammo- niac. A teaspoonful of the squills may be taken three times a day, and a couple of pills made of 2 grains each of assafoetida and gum- ammoniac at bedtime. Regular exercise, easy habits, and a light and uniform' diet will be found very effective in ameliorating the acute- ness of the disease. ASTRAL OIL. — A refined and purified form of the kerosene oil. It is nearly odorless, burns more steadily, and has the great advan- tage over the common oil that it is entirely safe under all the usual conditions of domestic use. The frightful danger to which common kero- sene subjects all who use it, should banish it from the household ; and we know of no substi- tute which fulfils all the conditions of safety and economy so well as the " astral oil." ASTRINGENTS. — Those medicines which produce contractions of the fibres with which they come in contact. When given internally they contract the walls of the blood-vessels, and thus are useful in passive hemorrhages. When employed locally, the contraction they produce makes them useful in restraining dis- charges of blood and mucus. (a) Diluted sulphuric acid, 20 minims ; com- pound tincture of cardamom, 40 minims; infusion of roses, i ounce. Mix, and give twice a day for discharges of blood or mucus. (b) Decoction of logwood, i % ounces ; com- pound tincture of camphor, 30 to 60 drops. Mix, and give after each loose motion, in diarrhoea with copious watery discharges. (c) Tincture of matico, 30 to 40 minims ; chalk mixture, i ounce. Mix, and give as directed at (b). (d) Gallic acid, 40 grains ; tincture cinna- mon, I' ounce; syrup simple, 3 ounces. Tablespoonful every 3 hours for passive uterine hemorrhage. AVIARY. (See Bird Cage.) AZALEA. — One of the most beautiful of our native shrubs. It is hardy, and in some of its numerous species is found everywhere from Maine to the Gulf of Mexico. The bush grows from four to ten feet high, is beautifully pro- portioned and leaved, and bears profuse umbel- led clusters of white, orange, purple, or varie- gated flowers, some of which are unsurpassed by any other of our plants. In cultivation the azalea loves shady spots, and a sandy, loamy soil. The two best varieties are A^udi-Jlora and Vis- cosa, the former bearing pink flowers and bloom- ing in May ; the latter with white flowers and blooming in July. The best for in-door culture are, Charles (li'dnt, Fielden, Minerva, Puncta- ta, and Narcissijlora. Plant these latter in pots in the spring, in rich loamy soil, and water them plentifully but not too often. Florists always have them. BABY BAKING 13 B. BABY. {See Infant.) BACON. — That part of the hog which in- cludes the thin portions of the ribs and belly. This is preserved in several vi^ays, generally by rubbing in salt and saltpetre and drying, and also quite frequently by smoking. In curing, rub a mixture of four pounds of salt and half a pound of saltpetre into every part of the pork and repeat the process at regular intervals for about three weeks, during which time the flesh should be kept in a cool place. Afterwards remove and dry. In England, the preparation of bacon is different. There, instead of the hair being scalded off the hog as with us, it is singed or burned off with straw and then rub- bed smooth with cold water and dressed. When cooled through, the parts designed for bacon have the spare ribs and other bones taken out, and are then covered with fine salt mixed with saltpetre, four pounds to half a pound ; a pound of brown sugar is added to give flavor. The flitches, as the several parts are now called, are laid upon one another and resalted with the mixture daily for about three weeks, the top piece being transferred to the bottom each time. They are then hung up to dry or slightly smoked, after which they are ready for use. Bacon has been called " the poor man's food," and in those portions of the country where fresh meat cannot be procured regularly it forms one of the staple articles of diet ; but when it has been properly cured and properly prepared for the table, it forms a dish worthy of the daintiest taste. Good bacon has a peculiarly rich and appetizing flavor, and when eaten with a due proportion of fresh vegetables, is one of the most wholesome and digestible of foods. In choosing bacon select tliat which has a thin rind, with firm fat which should be tinged red by the curing ; the flesh should be of a clean red, without intermixture of yellow, and adher- ing firmly to the bone. To Cook. — Bacon is generally fried or boiled. There is a kind called breakfast bacon which, when cut into thin slices and fried, either by itself or with liver, is very palatable ; in the country it is generally boiled in " chunks " with some vegetable or vegetables. When bacon is found to be very salt, it should be soaked in cold water before cooking. BAIN-MARIE, or Water Bath.— A large vessel containing hot water, much used in English and French kitchens for warming food or for keeping it warm when cooked. It has the great advantage over the oven or open fire that its heat is nearly uniform and is not drying. The pot or kettle or sauce-pan con- taining the food should be set in the bain-marie, and as the fire is only in contact with the latter vessel, the inner one can never be heated to a temperature higher than 212° Fahr., and the amount of heat can be regulated very easily by pouring in cold water or increasing the fire. The water-bath can be bought at most house- furnishing shops, or in its absence a large sauce-pan may be made to serve the purpose. BAIZE. — A coarse, open, woollen cloth, woven like flannel, sometimes with a long nap on one side and sometimes without, according to the uses to which it is intended to be put. It is warm and soft, and is generally used for lining clothes and for table-covers and the like. It is usually dyed green. BAKING. — The process of cooking in a close heated oven. The difference between baking and roasting is simply that in the one case the air within the oven is confined and unchanged while in the other it is carried off by a current and constantly replaced by fresh; but this is a very important difference and affects both the quantity and flavor of the articles cooked. Baking, as applied to meats, is an economical method of cooking, but it parches and hardens the outside and leaves a flavor which a delicate palate can always detect. Nearly all so-called "roast" meats, however, are simply baked, and it is a process not likely to be given up in our kitchens. The reader is earnestly recommended to read the article on Roasting. Meats and fish are much improved in the baking when covered with a piece of buttered paper. In baking bread and pastry the foregoing objections do not apply of course ; but it is a process whose success demands close I attention. More food is " spoiled in the bake " probably than by all the other methods of cooking combined ; yet intelli- gence and careful atten- tion make it one of" the most certain processes of the kitchen. One of the best modes of baking with which we are ac- quainted, is by means of a jar, resembling in form that shown above, well pasted down, and covered with a fold of thick paper, and then placed in a gentle oven. It should be borne Nottingham Jar. 14 BAKING POWDERS BANDAGES in mind that each oven has a temperature of its own, and that some dishes require more heat than others. Watch the object in process of baking from time to time, especially at the beginning, so as to turn it round if one side is cooking faster than the other, and also to regulate the temperature if necessary. Special directions will be given in the case of each article of food. BAKING POWDERS These consist of carbonate of soda and tartaric acid, which evolve the necessary gas, when in contact with water, to make the bread light, leaving behind a residue of tartrate of soda. Many different kinds of baking powders are sold by grocers under various names, and the mcon- venience of keeping a supply of yeast always at hand has brought them into general use. Even when pure it is doubtful if they should be used for making all the bread of a family ; but unfortunately many of the manufactured powders contain alum in considerable quanti- ties. The safest plan, therefore, is to make them at home. Take tvi^enty teaspoonfuls of cream-tartar and ten of carbonate of soda; roll smooth and mix well together. Keep in a jar or bottle tightly corked, and use three teaspoonfuls to a quart of flour. BALM. — An herb, the leaves of which are usually brought in a dried state from the south of France and from Italy. In its matured state it has a mild aromatic smell, and an infusion of it makes a very useful drink in fevers. BALSAM. — One of the hardy annuals most often found in gardens, where it is popularly called " Lady's slipper." The seed should be sown in April in a hot-bed, or in the house, and transplanted to the garden in May. They will grow vigorously in any moderately rich soil, and when once started, will spring up fresh each year in great numbers. The plant is from one to two feet high, and the different varieties have white, red, pink, flesh-color, red and pur- ple, and variegated flowers, — blooming from June to October. There are also single and double varieties, the double being most effec- tive. Plant the slips at least two feet apart. BALSAMS. — A class of substances much used in medicine, but also entering into the composition of varnishes, etc. They are both solid and fluid ; and consist of resin of some kind, volatile oil, and cinnamic acid, without the last of which they are not balsams. The balsam of Peru, benzoin, and the bal- sam of Tolu are genuine balsams ; the once famous Copaiba balsain is not a balsam at all. Peruvian balsam is largely used as a stimulant application to sluggish ulcers. The compound tincture of benzoin is likewise used for the same purpose. The syrup of Tolu is an agreeable mixture much used in formulse for cough mixtures. The following preparation is strongly recommended for recent w'ounds and bruises : Take of powdered benzoin three ounces; balsam of Peru, two ounces; hepatic aloes, powdered, half an ounce; rectified spirits of wine, one quart. Digest them in a gentle heat for three days and then strain and bottle. This preparation is also administered internally to relieve coughs, asthma, and other complaints of the breast. The dose is from 20 to 60 drops, three times a day. BANANA — A variety of the plantain, found in the West Indies and South America, and throughout the tropical regions of both hemis- pheres. In the countries where it grows it is almost always the staple food, occupying the same place there as the cereals with us. No other product of the vegetable kingdom affords so much nutriment from a given space of ground as the banana, and no other food is so peculiarly adapted to support life in the tropics. It is estimated that a quarter of an acre planted in bananas will produce enough for a family of five the year round. It grows in thick clusters of 1 50 to 200 to the cluster. It is eaten raw, either alofle or cut in slices with sugar and cream, or wine and orange juice. It is also roasted, fried or boiled, and is made into fritters, preserves, and marmalades. It is dried in the sun and preserved as figs ; meal is extracted from it by pounding and made into something resembling bread ; and the fermented juice affords an ex- cellent wine. With us it is brought to the table as dessert, and proves universally acceptable. The best kind, when they can be procured fresh, are the " lady-fingers " as they are called. They are found in our markets from March to October. BANDAGES. — Strips of linen, muslin, or flannel, of various widths and of any length, much used in medicine and surgery. The best material for bandages is stout, unbleached mus- lin ; but a strip of sheeting, or strip of an old petticoat or dress, will usually answer every purpose. As the manner in which the band- age is bound round the limb makes all the dif- ference in the comfort of the patient, the fol- lowing directions in relation to the use and application of bandages taken from Druitt's " System of Modern Surgery " a standard au- thority with physicians and surgeons, may be of service. ''I. Bandages usually consist of strips of linen, calico or flannel, varying in breadth from one to three, five or more inches, and in length from one to six, eight or twelve yards. Some- times they are made of India-rubber web, or of a substance like stockings ; but for most purposes, stout unbleached ^alico, or thin fine calico, will answer. They are generally rolled up longitudinally for use, and hence have re- ceived the name of rollers. Bandages may often be made of handkerchiefs, or square joieces of linen. "II. The chief uses of bandages are, ist, lO keep on dressings, to protect a diseased part from injury, and put some little restraint upon its motions ; 2dly, to afford a support to relax- ed muscles, ligaments, and vessels. Deprive any part of its normal support, and varicose vems and dropsical effusions are sure to oc- cur ; and conversely many chronic swellings of BANDAGES 15 the limbs and joints may often be cured by the proper applications of bandages alone. "III. The Roller. — In applying this to any limb, it should be held as represented in Fig. 2, and should be passed from one hand to the other as the limb is encircled with it. Begining at the extremity of the limb, it should be applied most tightly there Fig. 3- and a very little more loosely as it ascends. Very little of it should be unfolded at a time and each fold should overlap about a third of the previous one. When the limb Fig. I. increases in size the bandage must turn on itself after the manner depicted in Figs. 3 and 5- " IV. Bandage for the Finger. — This is a simple strip of linen that may be wound round the finger a few times with the requisite tightness. It must be fastened neatly without pins or stitches, as shown in Fig. I, by merely splitting up the end of the bandage into two tails which may be turned opposite ways round the finger and be tied in a bow. Fig. 2. " V. For the Hand. — A bandage about two inches wide may be passed like a figure of eight round the hand and wrist, excluding the thumb, Fig. 2, and may be finished by one or two circular turns around the wrist. " VI. For the Forearm. — After applying it about the hand and wrist as just described, carry it up the forearm, and in every turn fold the bandage sharply and smoothly back upon itself, in such a way that it may lie smoothly on the limb. (Fig. 3.) " VII. For the Foot. Let the roller be first passed round the flat of the foot — between the toe and heel — and then carried up round the ankle, and back again round the foot exactly as depicted in Fig. 4. 16 BANDAGES The bandage should always be brought up on the inner side of the instep as shown in Fig. 4, in order to support the arch of the foot. "VIII. For the Leg: — After the foot and ankle have been well en- veloped, let the bandage be carried up the leg, and be turned sharp on itself on the calf, in order that it may lie closely and the folds not be separated. (Fig. 5-) "IX. For the Knee. — To support the knee, in ordinary cases, a bandage may be passed round it in a figure-of-eight form, ex- cluding the patella, or knee-pan. (Fig. 6.) If that bone is to be covered the bandage must be passed lightly over it afterwards, several times, makins: turns when nec- essary, to procure smoothness. When it is merely wished to keep on dressings or o-ive slight support, the four tailed bandage shown in Fig. 7 may be used. A piece of linen a yard and a half long and eight or nine inches wide is split up in the middle at each end to within a few inches of the centre. The centre being then placed on the patella, or knee-pan, the four tails are brought under the knee, crossed, and tied two and two. Fig. 6. " X. For the Groin. — Having passed a roller round the lower part of the abdomen and se- cured it with a stitch, bring it in front of the af- Fig. 7. fected groin, then round the back of the thigh, next round the abdomen and so on in a figure- of-eight form with the folds crossing each other over the groin. Fig. 8. "XI. For the A.-sa\\.^{Arm pit ox shoulder). In order to keep on dressings put the centre of a common handkerchief folded crosswise under the arm pit, cross it over the shoulder, and carry the ends one before and one behind the chest to tie under the opposite arm-pit. " XII. Forthe Head. — A roller having been carried horizontally round the forehead and back of the head and secured by a stitch, let it be car- ried from the side vertically over the head and under the chin. At the point of crossing On either side, let it be secured by a stitch. In bandaging the head care should always be taken to comb the hair so that it will lie smoothly and comfortably ; and likewise to arrange the bandages so that the pressure may tell exactly where it is required." Bandages should always be applied with an equable pressure throughout, and not too tight- ly. Any person possessed of the slightest in- genuity or neatness of hand, would, after a few hints from a good hospital nurse or a surgeon, learn the essentials of bandaging in a very short time. Bandages such as the above, may be rendered hard and strong by smearing their BANK BASIL 17 successive turns with gum, plaster of Paris, glue, paste, or white of egg, which speedily sets, serving the double purpose of bandage and splints. (See Fractures.) BANK. — It is well for the inexperienced to know that banks do not pay money to holders of checks and drafts unless some officer knows the holder to be the person he professes to be. They even often decline checks payable to bearer, unless they are satisfied that the holder came by them properly. Neither do banks take from unintroduced strangers deposits subject to check, though they will usually re- ceive cash from a stranger, giving him in turn for it a " Certificate of Deposit " payable to bearer or to the order of any person named. These certificates of deposit can be indorsed and passed from hand to hand or sent by mail, just as checks are. (See Check.) BANTINO-'S CURE.— The name given to a system of dietetics devised by William Bant- ing, a London merchant (though it is identical with that previously recommended by Brillat- Savarin),for the cure of corpulence. Its merits have been very energetically disputed, and it has lately as a whole fallen rather into disre- pute ; but Banting cured himself by it, and was evidently an enthusiastic beHever in its efficacy. The method consists in the use of a large pro- portion of nitrogenous animal food, and absti- nence from all farinaceous, saccharine, or oily matters, which conduce to the production of fat in the human system. He especially forbids the use of bread, pastry, potatoes, milk, butter, beer; sweet wines, such as port wine, cham- pagne, and the like ; pork, herrings, eels, sal- mon and other fat fish and meats ; and recom- mends lean meat, poultry, game, fruit, dry toast, claret, dry sherry, madeira, all green vegetables, except parsnips, beets, turnips, and carrots ; permitting the moderate use of soft- boiled eggs and cheese. He rightly considered diet the principal agent in reducing corpulence ; and, unlike those who profess to be his follow- ers, left the qjcantity of food to the natural appetite. BARBERRY. — A species of berry which grows wild in woods and shady places, and though not very abundant, can generally be found in market in September and October. The fruit is crimson in color, grows in clusters, and has small roundish seeds. It is extremely acid and sour, but makes a cooling and grateful drink ; and is used for pickles, sweetmeats, jellies, soups, and garnishing. The leaves of the plants are eaten as a salad and taste some- thing like sorrel. The jellies and sweetmeats made of barberries are considered very whole- some and strengthening to the stomach. [See Jam, Jelly, and Preserves.) BARLEY. — One of the cereals, next in im- portance to wheat, over which it has the advan- tage that it can be grown over a greater range of climate, at less cost of labor, and with the certainty of much larger returns. On fairly good soil it frequently yields as much as 40 to I, and in California three or four successive crops are reapedf rom one sowing. Barley was one of the chief articles of food among the ancients, is still used largely on the continent of Europe, and to a considerable extent in Scotland and Northern England ; but with us it is rarely used except for feeding cattle and barn-yard stock, and for the manufacture of beer. Barley hulled and ground makes a coarse, heavy kind of bread, wholesome to eat, and not disagreeable in taste. Its nutritive value is not equal, however, to wheaten bread ; and de- spite its cheapness it is not very likely to be- come soon a staple article of our diet. The only forms in which it is used in cooking are the preparations described below. Pearl Barley, the kind kept in the stores, is the small round kernel which remains after the skin and outer portions of the kernel have been ground off. For this purpose, the Spring bar- ley is chosen ; it is steamed to soften the skin, dried, and passed through a mill of a peculiar kind to take off the husk, all except what lies in the deep furrow of the seed. It makes ex- cellent broth, is much approved as the farin- aceous ingredient in puddings, and when boiled with new milk and flavored with sugar, and oc- casionally spices, makes a delicate and deli- cious food more nutritious than rice. Patent Barley is the pearl barley ground to flour. Infants (Barley for). — Barley will often agree with infants when their stomachs reject milk. To prepare, take two tablespoonfuls of pearl barley, carefully washed, soak it half an hour in a little lukewarm water, then stir it without straining into two cupfuls of boiling water. Add a pinch of salt ; simmer an hour, stirring often ; then strain, and sweeten with two teaspoonfuls of white sugar. This is an excellent substitute for milk during infantile diarrhoea. Sugar (Barley). — Properly speaking, barley sugar is sugar boiled in barley water till it is of such consistence that it will solidify when cold. When done flavor with lemon peel, pour into a greased dish, and as it cools cut into such shapes as may be desired. Ordinary sugar candy is also sometimes called barley sugar. (See Candy.) "Water (Barley), is a very soothing and nu- tritious drink for the sick. To make, take two ounces of pearl barley, put it in half a pint of boiling water, and let it simmer five minutes ; then pour off the water, add two quarts of boil- ing water, two ounces of sliced figs, and two of stoned raisins, and boil till it is reduced to a quart. Strain, and it is ready to drink. A simpler way is to take two and a half ounces of pearl barley and boil ten minutes in half a pint of water ; strain off this water, add two quarts of boiling water, and boil down to one quart. Then strain, and flavor it with sugar and slices of lemon or nutmeg. BASIL. — A highly aromatic herb, often used in cooking, with a flavor resembhng cloves. It grows wild nearly everywhere, and there are two or three varieties. The common kind is sel- dom made use of, but there is a large species, 18 BASS BATH the leaves of which are used very generally in flavoring salads and soups, especially mock- turtle soup. BASS. — A family of fish, of which there are about a dozen varieties caught in American waters. The best salt-water bass are the Sea- bass, or blue-bass, the Striped-bass, or rock-fish, and the Bar-fish. Of the fresh-water species, the best are the Black-bass, the White-bass of Lake Erie, and the Rock-bass. In the seacoast markets those who ask simply for bass will get the striped or streaked bass, and it is one of the most delicious of fish. They are to be had at all times of the year. For frying, those from one-half to one pound weight are best; for broiling, select those weighing about three pounds and split them in half; for boil- ing, take those weighing from four to eight pounds. The very large fish are generally coarse and rather dry eating. Baked Bass. — Take a fish weighing six or eight pounds ; it should be cooked whole to look well. After cleaning, fill the body with a dressing made of bread-crumbs, pepper, salt, onion, and parsley, and a little salt pork chop- ped fine, the whole mixed with one egg ; sew it up and lay it in a large pan. Put one pint of water and a little salt into the pan, and bake an hour and a half, basting often with butter and flour, — then dish, being careful to take the fish up whole. Shake into the gravy a little flour, a teaspoonful of butter, and two spoonfuls of to- mato or walnut catsup; boil a moment, and pour it over the fish. Worcestershire is also a nice sauce for baked bass. Boiled Bass. — Take a fish weighing seven or eight pounds ; clean and scrape off the scales ; wash it in salt and water, — then place in fish- kettle, with enough boiling water to cover it. Boil it half an hour, and serve hot with an- chovy, caper, matelote or tomato sauce. Frying and Broiling. — Proceed as in general directions given under Frying and Broiling. BASTING-. — This is the most important of all the requisites for roasting, and it is for want of its being properly done that roast meats are so constantly spoiled. In fat meats, such as beef, mutton, or pork, their own dripping, after it has run into the well of the pan, is the best thing for the purpose ; but in poultry, veal, and game, there is nothing coming out which will serve, and they must be basted either with plain hitter, mutton, or beef dripping, water atid salt, milk, melted butter, or sometimes with cider, ale, or wine. The process consists sim- ply in pouring the liquid, or spreading the fat, over the entire surface of the roasting meat. BATH. — The skin of the human being is not merely an outward covering for the body, but an organ the proper performance of whose work is of vital importance to good health. Its seven million pores are not a useless part of the animal economy, but form the sluices through which the system throws off a portion of its waste and deleterious matter ; this matter is removed in the form of an imperceptible watery vapor, mixed with a few saline and gaseous substances, and the quantity capable of being gotten rid of in this way, in the space of twenty-four hours, amounts in round num- bers to twenty ounces. The retention of this, by reason of the inability of the skin to per- form its functions, is of course productive of great injury to the system, throwing more than their due share of work on the other secretive organs. The only method of keeping the skin clear and in proper working order is bathing with sufficient frequency. Bathing not only removes the matter which the skin has already discharged, but stimulates its activity and in- creases its efficiency. The temperature of the water is a highly important circumstance, and medical writers usually classify baths as cold, warm, and hot. Cold Bath. — The cold bath is taken in water which is cold as compared with the normal heat of the body, or at a temperature of 33° to 65°. The effect of such a bath on a person in good health is, on first plunging in, a sensation of ex- treme cold (the duration of which depends on the temperature of the water and the condition of the bather), and is followed by a reaction which brings on a sensation of warmth and a feeling of lightness and vigor. By degrees, if the body continue to be immersed, the bather again begins to feel cold, chilliness, accompanied by shivering, comes on, the pulse grows feebler and slower, and the whole body becomes lan- guid and powerless. The time to leave the bath is during the period of warmth, before the second chilliness begins ; and immediately on stepping out the bather should rub himself dry with a coarse towel, and continue rubbing till the skin is in a glow. The ultimate effect of the cold bath has been differently described by different physicians, and some are strongly op- posed to its use at all ; but, where it agrees, it is tonic and bracing, it improves the digestion, stimulates the .skin, and renders the circulation rhore active and vigorous. It also hardens the system and causes it to be much less sensitive to changes of temperature, being on this ac- count an excellent protection against taking cold on exposure. Its beneficial effect depends much on the strength of the reaction ; if, there- fore, on coming out of the cold bath, the person feels dull and chilly, or complains of headache, or a sensation of tightness across the chest, the cold bath disagrees, and should be discon- tinued or modified. But many persons experiencing these symp- toms seem to need just the sort of stimulus the cold bath gives. This they can get by applying cold water with a wash- rag to a square foot or two of the skin at a time, rubbing the space into a glow with a towel, and repeating the BATH 19 process until the whole body has been bathed. The writer knows instances where this method has cured people too sejisitive to cold. The diseases for which cold baths are valu- able as a remedy are morbid irritability and sensibility, accompanied by general debility ; also for asthma, in the intervals between the paroxysms, when the system is in other respects in a proper condition for it. When there is a tendency to colds and rheumatism, the cold bath is an excellent preventive ; for this purpose it should be used continuously throughout the year. It is improper in the case of those who have a tendency to consumption, or who are constitutionally liable to bowel complaints ; and it should never be ventured on by any one suffering from chronic inflammation of the mu- cuous membranes of the bronchia and intestinal canal. The best time for taking a cold bath is in ,the early morning just after rising. But per- sons of feeble circulation in whom reaction does nqt readily follow, had better not take a cold bath before their breakfast is digested. {See Douche Bath.) ■Warm Bath. — This includes all baths rang- ing in temperature from 66° to 95°. Its effect is very different from that of the cold bath. There is no shock, but the temperature is grate- ful to the bather ; the blood circulates more rapidly, and a gentle glow pervades the body ; the skin absorbs water, is softened, and throws off the scales of decomposed matter which may have accumulated on it ; pain is allayed, and nervous irritation is soothed. The warm bath is especially grateful and beneficial after exces- sive muscular exertion, or after the fatigue and excitement of travelling. It refreshes and tran- quillizes the system ; but on the other hand it has none of the tonic influence of the cold bath, and its frequent use tends to relax and debili- tate, while rendering the system more sensible to changes of temperature. The best tempera- ture for the bath of a healthy person is what is called tepid, and it is also the most agreeable. A distinctly warm bath taken just before going to bed will probably cure any tendency to wake- fulness, especially if the wakefulness come from over use of the brain. No bath whatever should be taken while digestion is going on — say in less than two hours after a meal. Hot Bath. — This has a temperature ranging from 98° (blood-heat) to 1 1 2°. 1 1 is a very power- ful stimulant, and should never be used by per- sons in a good state of health. Even in cases of disease, it should only be taken under a physi- cian's advice. As the object is to stimulate the vital actions, the bather should never remain long enough in the bath to produce exhaustion,— the average time is from ten to fifteen minutes. The best way to obtain the full beneficial effect of the hot bath is to commence with tepid water and gradually increase the temperature. The hot bath is chiefly used where it is desirable to produce abundant perspiration, when it should be followed by rolling the patient in blankets. Sho'wer Bath. — When cold water is used, the effect of this bath is similar to that of the ordi- nary cold bath, but the shock from the shower bath is greater than that from simple immersion, especially if the quantity of water be large, the temperature low, and the fall considerable. Its effects are also more speedy, and extend more to the internal organs than those of the com- mon bath. When the result is beneficial the glow is felt almost immediately, consequently when recourse is had to it, the bather should withdraw immediately after the shock; if its use is prolonged it quickly lowers, and at last destroys the sensibility, and is then highly in- jurious. For delicate persons, the tepid shower bath is preferable ; and salt added to the water is an improvement. When used for hygienic purposes the best time to take the shower bath is immediately after rising in the morning. Sponge Bath. — Sponging the body off with water and a sponge or cloth is as effectual, though perhaps not as pleasant, as any other form of bathing, and may be resorted to when bathing conveniences are not at hand. It is frequently adopted in cases of fever, to cool the surface of the body ; but as its action is powerful it is rather venturesome to employ it except as directed by the physician. Sponging is also used successfully as a tonic to ward off disease. It is found especially serviceable when a person is disposed to asthma or is suf- fering from a cough. For this purpose the chest may be sponged daily, and afterwards well rubbed and dried, so as to produce a glow on the surface. In some cases vinegar and water, or salt and water are preferable, and then much rubbing is not necessary. This is an excellent method for bathing very young children. In the country or in the city houses Sponging Bath. on high ground, in both of which places econo- my of water is apt to be an object, or in all cases where expedition is desirable, the follow- ing arrangement is recommended : Have a tin pan made six inches deep, half an inch shorter than the width of the bath tub at the top, and wide enough to extend a good distance be- yond the faucets. On the two short sides and on one of the long sides, let it have a rim an inch wide with the edge of the rim rolled over a substantial wire to give strength. Slide this pan under the faucets. It will be supported by the edges of three sides of the bath-tub coming under its rim. Supply it from the faucets and pour the water over the body from a large sponge. Thus very little water need be used 20 BATH BRICK BEAR-MEAT and its temperature can be easily regulated. With most people it will be best to begin with it pretty warm and to let the cool-water faucet run so as to cool it gradually while it is being ap- plied. If the outlet of the tub is stopped be- fore the bath is begun, the water thus poured over the body and collected in the tub, will be all that is needed for the feet. It is well to wash the face in cool water before beginning on the rest of the body. Sea Bathing. — Although the most important effects of bathing are produced by the tempera- ture of the water, there can be no doubt that the effect of simple fresh water is very differ- ent from that of the sea. Where the object is to bring on a reaction, and to stimulate and brace the system, sea bathing is greatly to be preferred. The manner of going into the bath, and the time of remaining in it, depend chiefly on the condition of the bather. Some plunge in at once in order to obtain the full advantage of the shock ; others are recommended to take at first one or two dips, to test the power of re- action, and gradually to immerse the entire body in water. In any case the head should be wet thoroughly before the feet become chilled. Moving about as much as possible while in the water is highly advantageous, and if the bather can swim, all the better. On coming out, the body should be quickly and well dried with a coarse towel, and the clothes put on without delay ; though this precaution is not so neces- sary as when bathing in fresh water, as the par- ticles of salt remaining on the skin after the water has dried, stimulate it even more than rubbing. The most common error in .the prac- tice of sea bathing, and one which should be carefully avoided, is remaining so long in the water that the heat of the body is lowered be- low the proper degree, and the consequence is a feeling of chilliness that is both disagreeable and injurious. The only time of the year adapt- ed for sea bathing on our coasts, north of Florida, is the summer and autumn months ; the best time of day depends on the locality and on the state of the tide, which should be taken at the full. Under no circumstances, however, should a bath be taken in less than three hours after a hearty meal. {See Russian, SiTZ, Turkish, and Vapor Baths.) BATH BRICK.— A preparation of calcare-' pus earth, sold in the shape of a brick. It is much better than sand for scouring knives and forks, brass and tin ware, and the like : the particles are not so hard, but are readily crushed into smaller pieces in the process of rubbing, and do not leave scratches, while they have sufficient hardness to remove a portion of the surface. In using, scrape off a portion with a knife, and apply with a damp cloth or cork; when it can be had, a corn cob makes the best of all scrubbers. BEANS. — The only beans used to any ex- tent in cooking are the string or " snap," the Lima, and the kidney. All these are easily raised; they will grow abundantly in the open fields along with corn. But to obtain them at their best they should be planted as soon as the frost is out of the ground, in a rich deep soil which they do not exhaust and in which they grow rapidly. Plant three at a time, in holes three inches deep : three feet apart for the dwarf, and four feet for the running vine. When the leaves above the seed leaves are fully out, hoe between the plants to loose the soil and remove the weeds ; after they get a foot high the weeds cannot hurt them. Snap or string beans, grown either as " pole beans " or as " bush beans," are plucked young and eaten in the pods. They are ready for the mar- ket in the South about the first of April and con- tinue with a succession of crops until Novem- ber. The Lima and kidney beans come in about the ist of May, and continue throughout the year, although during the winter months they are apt to be hard and dry. To Dry. — Lima beans pulled while young and tender and dried in the sun, may be put away and kept for use at any time. They should be thoroughly soaked before using. Kidney Beans. — Shell into cold water; boil until tender with a piece of fat bacon. Serve bacon and beans together. Lima or Butter Beans. — Shell into cold water ; let them lie awhile, and then put into a pot with plenty of boiling water, and a little salt, and boil fast, until tender. Drain, and butter well when dished, peppering to taste. Pork and Beans. — Put a quart of dried white beans over the fire with two quarts of cold water; after boiling a few minutes drain and add the same quantity of boiling water. When the skins begin to crack, drain the beans and put them in a "bean pot "or in a deep baking dish ; place in the centre a pound of sweet pork, the rind carefully scored in small squares ; pour a quart of hot water over the whole and bake slowly, for three hours. Some persons think this dish improved by a spoonful or two of molasses added while baking. Salad of Snap Beans. — Boil as above till tender; put them in a crockery dish, a few at a time, and sprinkle with salt and pepper; then cover over and leave to stand three or four hours. Drain out the water; put the beans in a salad-dish with sweet oil, vinegar, and parsley chopped fine ; and serve cold. String Beans. — Prepare by breaking off both ends, and after "stringing" pare both edges with a sharp knife. Then, cut the beans into pieces an inch long, soak in cold water with a little salt for twenty minutes ; drain them and put into a sauce-pan of boiling water, boil quickly about forty minutes, or until tender. Drain in cullender until water ceases to drip from them ; and dish with a large spoonful of butter. The taste of beans is greatly improved by boiling a bit of bacon with them ; though it is not necessary. BEAR-MEAT.— The flesh of the black bear is the only kind ever offered for sale in our markets, and this can generally be had in the late fall or winter months, some years in great plenty. It is very nutritious and heating BEAR-SKIN BEDS AND BEDDING 21 to the blood, digests easily, and has a decided but very savory taste. The flesh of a young bear, nearly grown and rather fat, is considered the best. It" can be had cut into steaks, but is best roasted. Cook like beef or venison, and serve with some highly-spiced sauce. Bear-Hams. — These can be had at any time, preserved like pork, and make a very popular and excellent dish for exceptional occasions. Cook and serve like ordinary hams. BEAR-SKIN. — A very thick woollen cloth, with a long nap or pile, dyed various colors, and used for making overcoats, cloaks, and other heavy clothing. It should be shrunk thoroughly before cutting. BED-BUGS. {See BuGS.) BEDROOMS. — Rooms devoted to sleeping purposes should above all things be light, cheerful, and thoroughly ventilated. A third of our lives is necessarily spent in these rooms, and where the current practice of reserving the parlor for "company" obtains, a great deal more. An ample supply of fresh air should be secured at all times and everywhere, but its necessity is peculiarly urgent in the case of bedrooms. We are much more susceptible to injurious influences when asleep than when awake, and .these accumulate with startling rapidity in an unventilated chamber in which two or more persons spend the night. An excellent plan is to open the window above and below ; lowering the upper sash, with an opening over the door, is also very effective. But if the bedroom, have no fireplace, it should be connected by tubes with the chimney-flue. At the same time the prevalent notion that a bedroom to be healthful must be cold is altogether mistaken. No room should be slept in in winter that has not had afire in it at least three times a week, and it is all the more wholesome if it have one every day. Warmth is in itself necessary to any thorough ventilation ; and the temperature of a bedroom should not be suffered to fall below 40". {See Furniture.) BEDS AND BEDDING.— For beds an elastic material is required, with a variation in its heat-conducting powers according to the season of the year and the age of the individual. Thus, the infant and the aged, in both of whom vitality is low, require the slowest conductor that can be procured, especially in the winter season. For the middle-aged on the other hand, the same material which is desirable for the first and last periods of life, would be much too warm and relaxing. In the order of their conducting powers the various materials for beds stand as follows, beginning with the warmest or slowest conductor : i st, dowUj 2d, feathers; 3d, ivool ; 4th, wool-flock; 5th, hair ; 6th, cottonflock ; 7th, "excelsior ;'''' 8th, sea-moss; 9th, paper-shavings ; and loth, straw. Hence it follows that the first two are peculiary fitted for the very young and the old ; while wool and hair, holding an intermediate position, are best adapted for healthy persons of middle age. Where a particularly cool mat- tress is required, as for those who perspire freely, or for warm weather, the sea-moss and paper-shavings are the best materials ; and as the latter can be obtained everywhere, a mat- tress made of it is often a very grateful addition to the furniture of a bed. Feathers and down were formerly almost universally employed for beds in this country, but their place is now largely supplied by wool and hair, which are sufficiently soft for comfort and not hot enough to promote perspiration. Wool mattresses are very healthy and pleasant to lie upon, though at first they feel rather hard and unyielding to those accustomed to feathers ; by placing a spring mattress under them they are rendered yielding enough for any one. The best of all materials for beds, however, is hair. It is more healthy than feathers, more comfortable than any of the cheaper materials, and is equally serviceable in summer and winter. Mattresses of it can be made thick or otherwise according as springs or other mattresses are used ; and though expensive, the same hair can be made over several times and so made to do many years' service. Straw mattresses are seldom used except for putting under hair or feather-beds ; where used for a top mattress the straw is generally mixed with moss or cotton. For the cheaper kinds of beds the mate- rial called " excelsior " is superior to any other. Springs add greatly to the comfort of a bed, and they can be had now in any style and at almost any price. Their cost is but little more than that of an under mattress, which can then be dispensed with. But the " spring mattress " should never be used ; it almost mevitably i becomes the harbor of bed-bugs and other vermin which cannot be got at without destroy- ing the mattress. The " woven-wire mattress," a recent invention, is probably the most perfect apparatus of the kind ever devised, and though expensive, will stand many years of ordinary use. The only objection to it we have heard is that when used long by heavy people it is liable to " sag." Pillows are seldom made of any other material than feathers, though hair, sponge, or chipped cork, is occasionally used. Feather pillows should never be stuffed very full, as this gives them a hardness and inelasticity which is pecuharly disagreeable and also in- jurious. In buying them it is best to choose the feathers first and have them made up to suit ; select goose or chicken feathers of the softest and most downy kind. Hair pillows are cooler than feather, though not so soft and yielding. They are recommended for persons with a tendency to fulness in the head, and for all young children. It is necessary to make them lower than those made of feathers. An excellent pillow for invalids or feeble persons is sold at the drug stores in the shape of an india-rubber sack, which can be inflated with air to any desired degree of flexibility. Sheets were formerly almost universally made of linen, but experience has proved that cotton is much better. Linen in any shape, when brought into contact with the skin, con- 22 BEDSTEAD BEEF ducts away the heat of the body very rapidly. In winter in our climate linen sheets are scarcely endurable on account of their cold- ness ; and, being comparatively impervious to air, and therefore confining perspiration, are inferior at all times to cotton. The best material for sheets is " Russian sheeting ; " it will last twice as long as any other, and though yellow at first will soon bleach. It is a mistake to make sheets exactly Figure of a Choice Animal for Beef. to fit the bed. They should be about a yard larger each way than the bed. Pillow-Cases of linen are very pleasant to the head, and may be appropriately used with cotton sheets. They are a luxury at best, how- ever, rumpling easily and requiring more fre- quent change than cleanliness alone would call for. A popular method of arrangement is to make the pillow-cases of cotton and cover the pillows during the day, while they are not in use, with linen "shams" — simple squares of linen which may be very tastefully ornamented. Blankets are treated of in a separate article. {See Blankets.) The materials of which beds and bedding are composed are peculiarly liable to attract moisture and become damp, and this is an- other reason why bedrooms should be thor- oughly ventilated. To sleep in a bed not perfectly dry is to invite disease ; therefore all bed-clothes should be carefully aired everyday. The bed itself should be turned over, and the sheets, blankets, and other cov- ering, spread out on chairs for at least an hour each morning. BEDSTEAD.— The different woods of which bedsteads are made, and various other styles, are treated of in the article on Furniture. We have only to add here that there is perhaps no single article on which a large amount of money makes so little show, and that a comparatively plain bedstead, constructed on proper principles, has a much better effect than some of the most elaborate and costly of cur- rent styles. Iron Bedsteads are made to fold together in small space, and are extremely durable and easy to keep clean. For these rea- sons, they serve admirably for servants' rooms, or any rooms where ornament is not sought after ; though wooden cots are preferable, as they do not rust. Bureau Bedstead. — A bedstead so constructed as to fold up into the exact resemblance of a bu- reau or bookcase. It is designed for sitting-rooms, or bed-cham- bers used as sitting-rooms ; and though rather clumsy to handle subserves the purpose admir- ably. It is patented and held at rather high prices. Sofa Bedstead is constructed on the same principle as the one above-named, and is a sofa by day which can be converted into a very comfortable bed at night. The sofa bed harbors bugs. BEEF. — In nearly all parts of the world beef is popularly re- garded as the most nutritious kind of flesh, and although this opinion was formed without the aid of science, it is so far true that in the carcass of the ox or cow there is a larger proportion of flesh-forming material than in that of any other animal. It is of closer texture than any other kind of meat, so that if bulk merely be taken as the measure, there is more nutriment in a given quantity of beef ; and it is also fullest of red blood juices. Be- sides this, the flavor of beef is richer and fuller than that of any other meat, so that its use not only affords greater enjoyment, but a sense of BEEF 23 satisfaction is obtained from a smaller quantity. It is also among the most digestible of meats, as it requires only about two hours and three quarters. The ox or cow which is designed for beef is usually divided by the butcher into parts as shown in the cut on the opposite page, and subdivided when retailed. The names which we have here given to the different pieces are those commonly 'in use in the city of New York and vicinity ; and although they differ somewhat in a few instances from those in use in various other cities, yet they will probably be sufficiently well understood by experienced butchers in all parts of the country. I. Porterhouse steak ; 2. Sirloin ; 3. Mid- dle ribs ; 4. Fore ribs ; 5. Lump ; 6. Mouse buttock ; 7. Chuck ribs ; 8. Round ; 9. Clod ; 10. Shoulder; 11. Brisket; 12. Thin flank; 13. Thick flank ; 14. Leg ; 15. Shin ; 16. Neck, or sticking-piece. In choosing beef select that which has a loose grain with bright red, lean, and yellowish fat ; this will be ox beef. Good cow-beef has a little firmer flesh, whitish fat, and meat not quite so red. Inferior beef, that which comes from ill-fed cattle or cattle too old for food, may be known by a dark red color, a hard, skinny fat, and in old animals a horny gristle running through the meat of the ribs. A very good test of beef and one easily applied, is to press the lean meat with the finger ; when the dent made by the pressure rises up quickly, the meat is from an animal in its prime, but when it rises slowly or not at all, the animal was old and the meat is of in- ferior quality. One rule which housekeepers should bear in mind always is, that the best meat and the prime parts are cheapest in the end. There is a greater proportion of gristle, bone, and hard meat in the inferior joints ; they may serve as the basis of soups, stews, and the like, but it is false economy to buy them for roast- ing or boiling To Corn Beef. — Take the thick, lean parts and cut into pieces of five to ten pounds each ; those with a streak of lean and a streak of fat are the choicest. For each twenty pounds of beef take three pounds of common salt, an ounce of saltpetre, and two tablespoonfuls of brown sugar ; pour in enough water to cover the whole. Beef may also be corned by simply rubbing in salt that has been dried before a fire. For ten pounds of beef take a pound and a half of common salt, rub in thoroughly, and set the meat in a salting dish and keep in a cool place ; the brine that melts should be returned upon the meat every day, and if it is desired to have it red, add a little saltpetre. The length of time it is to remain in the salt depends upon how long it is to be kept, usually from three to ten weeks. To Smoke Beef. — In cool weather hang up the beef for three or four days, till it is tender, but take care that it does not begin to spoil; then cure m pickle as in corned beef, adding a little pepper and allspice ; afterwards roll it tightly in a cloth and hang for a fortnight or three weeks in the chimney-place or over a smouldering wood fire. The lower part of the thigh is the best piece for this purpose ; and it will keep for a long time. A la Mode Beef. — I. Take a round of beef; remove the bone, and trim away all the gristle you can reach, and the rough outer edges. The meat should then be tied up round with a strong string or strip of muslin. Have ready a pound of fat salt pork, cut into strips about the size of the middle finger and long enough to reach through the round of beef. Put half a pint of vinegar into a sauce-pan over the fire ; season with three or four minced shallots or button onions, two teaspoonfuls of mustard, one of nutmeg, one of cloves, half a teaspoonful of allspice, half a teaspoonful of black pepper, a bunch of sweet herbs cut fine, and a tablespoonful of brown sugar. Let all simmer five minutes then boil up once, and pour while scaldmg hot upon the strips of pork, which should be laid in a deep dish. Let all stand together until cold. Remove the pork to a plate, and with the liquor remaining in the dish mix enough bread- crumbs to make a tolerably stiff force-meat. With a long thin-bladed knife, make numerous incisions in the beef, and into these, thrust in the strips of pork so far down that the upper ends are just level with the surface, also work into each cavity a little of the force-meat. Proceed thus until the beef is fairly riddled and plugged with the pork. Fill the hole from which the bone was taken with the dressing and bits of pork, and rub the upper side of the meat with the force-meat. Put into a baking pan, with a little water to prevent burning ; turn a large pan over it to keep in the steam, and roast slowly for five or six hours — allowing half an hour to each pound of meat. Do not remove the cover except to baste (which must be done often) until fifteen minutes before you draw it from the oven. Set away, with the string or band still about it, and pour the gravy over the meat. When cold, lift from the gravy, cut and remove the string, and send the meat to the table cold, garnished with parsley or nasturtium blossoms. Carve in extremely thin slices. This dish will keep for a week in winter, and in summer too, if kept in the refrigerator. IL A simpler way of making a la mode beef is this : Take a round of beef and cut numer- ous holes entirely through it ; roll strips of raw salt pork in a seasoning made of half a tea- spoonful each of thyme, cloves, salt and pep- per ; then draw these strips through the holes in the beef. Put half a dozen small onions into a sauce-pan with a quarter of a pound of butter and two tablespoonfuls of milk, and stew until soft (or the onions can be cooked separately); then put these onions with the beef into a pot, pour on just enough hot water to cover them, and let it boil slowly four or five hours. Just before taking up add a pint of 24 BEEF claret or port wine. This dish may be served either warm or cold. Baked Beef. — Our so-called roast meats are almost invariably baked. To bake beef, select as for roasting. Have about a quarter of an inch of cold water in the bake-pan, and da-sh a httle boiling water over the meat just before putting into the oven. If the meat is preferred rare, allow a quarter of an hour to each pound ; if well done, almost twenty min- utes. The thin portions of the meat should be covered with paper or it will be cooked to death ; Professor Blot also recommends that a sheet of buttered paper be placed over the top. This paper will keep the top of the meat moist, and prevents it burning or drying ; it should be basted often or it will scorch. Serve on a hot dish like roast beef. Boiled Beef. — If the meat be fresh put it into boiling water at the start ; if salt, put in cold water. Let it boil gently but steadily, and if there be occasion to add more water be careful that it is boiling water ; remove the scum as it rises, especially at the start. A tablespoonful of salt added brings the scum to the surface. The time allowed for boiling is a quarter of an hour to each pound of meat, and vvhen once thoroughly done do not let it boil a moment longer. Bouilli (Beef). — Put six pounds of brisket or round (whole) into a pot, with three carrots, one turnip, an onion, and some celery, all cut small ; cover with cold water and set on to boil; as the scum rises remove it carefully. Keep it simmering for three or four hours, adding hot water as the water boils away ; then draw off most of the soup and set it aside to cool. To the soup more vegetables, pre- viously cut small and boiled by themselves, may be added ; or it may be served in a tureen with vermicelli. The meat, from which the bones should be removed, may then be served, garnished with the vegetables boiled with it. A sauce, made of the soup thickened with flour and butter and flavored with mustard and the vinegar of pickled walnuts, is sometimes served with the meat. Corned Beef, Boiled. — The brisket is the most economical piece for a family dinner, but the round is excellent. Wash the meat in three or four waters (cold) and scrape all the salt from the outside ; put into a pot and cover with cold water ; allow twenty minutes to each pound, and turn the meat three times while cooking. When done, drain very dry, and serve with drawn butter. Turnips or cabbage should be served with corn-beef ; they may be boiled with it, or separately. Corued Beef, Boiled with Peas. — Take six or eight pounds of corned beef, wash in cold water; put it in a large pot filled with cold water, and add two quarts of dried peas. Let them boil till soft, and then season with sweet herbs ; or it may be served with no other seasoning than a little pepper and the salt of the meat. Dried Beef (with Cream). — Chip the beef thin and fine, with a knife, or on the potato slicer; measure a pint, without pressing; cover with cold water ; heat slowly and if very salt let it simmer a moment; drain off the water, add a gill of rich cream and season with pepper. Lacking cream, use milk with one ounce of butter and a teaspoonful of flour. Served on split crackers or toast it requires more dressing. Hash (Beef). — Chop cold roast beef or steak or boiled corned beef fine ; add half as much mashed potatoes (or potatoes cut into bits), a little melted butter, pepper, salt, and milk. Turn all into a frying-pan and stir together until it is heated through and smoking hot, but not until it browns ; put into a deep dish and if stiff enough shape as you would mashed potatoes into a hillock. Or, cease stirring for a few minutes, and let a brown crust form on the under side ; then turn out whole into a flat dish, the brown side uppermost. Or, mould the mixture into flat cakes ; dip these in beaten eggs, and fry in hot drippings. Heart (of Beef). — Wash the heart well, and cut into half-inch squares ; stew them ten min- utes in enough water to cover them ; throw in a httle salt to draw out the blood, and skim it off as it rises to the surface. Take out the meat and strain the liquor ; then return the meat to it with a sliced onion, a tablespoonful of catsup, some parsley, a pinch of cayenne pepper, a head of celery chopped fine, and a large lump of butter. Stew until the meat is tender, and then stir in a tablespoonful of browned flour. Boil up once, and serve hot. Kidneys (of Beef). — Cut the kidney in four pieces, trim off as carefully as possible the cartilage and fat that are inside. Trim and cut into thin slices ; place on the fire with enough cold water to cover ; as soon as they boil, remove them and carefully wash in plenty of cold water ; drain them free of water, put them in a sautoir with 2 oz butter, and 2 oz onion, cut fine ; brown well over a sharp fire, then add i oz of flour, shaking it well together, a gill and a half of gravy or broth, a glass of Madeira, and two tablespoonfuls chopped and blanched parsley. Boil a minute or two. Dish up on an oval cronstade, ar- range six or eight heart-shaped croutons. Liver (of Beef). — Cut in slices half an inch thick, pour boiling water over it, and boil it with half as much salt pork cut in thin slices, and dipped in flour ; then cut up the liver and pork into small bits, put them into a frying-pan, with a little butter, pepper and salt, and stew three or four minutes. Serve hot. Pie (Beef). — Take cold roast beef or steak, cut into thin slices and put a layer into a pie- dish ; shake over it a little flour, pepper and salt, and add a tomato or an onion cut very fine ; then another layer of beef and seasoning; and so on until the dish is filled. If you have any beef gravy, put it in ; if not, a little beef drip- pings, and water enough to make sufficient gravy. Have ready a dozen potatoes, boiled and mashed, half a cup of milk or cream, and a little butter and salt ; mix. Spread it over the pie BEEF 25 as a crust, an inch thick; then brush it over with egg, and bake half an hour. Pie (Beef steak with Oysters). — Cut three pounds of tender beef into little steaks ; brown quickly in a frying pan ; place them in layers in a baking dish, leaving the centre open ; fill this with parboiled oysters, seasoned with salt and pepper ; pour nearly all the fat from the frying pan ; stir in a heaped tablespoonful of flour ; add gradually a pint of thin gravy or broth and some of the oyster liquor ; season with mush- room catsup and Harvey sauce ; simmer until thickened, pour it over the beef ; in half an hour cover with puff paste and bake an hour and a half. Pie (Beef, ■with Potato Crust). — Take cold roast or corned beef, cut in bits, season with pepper and salt, and spread a layer in the bot- tom of a pie-dish ; over this put a layer of mashed potato, and stick bits of butter thickly all over it ; then another layer of meat ; and so on till near the top of the dish. For the crust take a large cupful of mashed potato, two teaspoonfuls of melted butter, a well-beaten egg, two cups of milk, and beat all together until very light ; work in just enough flour to enable you to roll it out in a sheet, and, hav- ing added to the meat and potato in the dish a gravy made of w^arm water, butter, milk, and catsup, mixed with cold gravy or drippings, cover the pie with a thick crust, cutting a slit in the top. Bake half an hour. The pie looks better brushed over with beaten egg before it goes to the oven. Pie (Beef Steak) Take a sirloin steak, beat until very tender, take off all the fat, cut strips, three inches long and one broad. Stew in enough water to cover, adding one medium- sized onion, grated, with salt and pepper to taste. Boil until half done, thickening the gra- vy with browned flour. Put in a deep dish, the sides of which have been lined with rich paste ; cover with the same, slit the top, and bake until a light brown. It may, if desired, be seasoned with tomato catsup, or Chili sauce, and slices of hard-boiled egg added to the beef. Roast Beef. — The best pieces to roast are the sirloin and thick ribs. Rub a little salt on it and first turn the bony side to the fire till it gets heated : then present the other side. The meat should be placed as close to the fire as possible without burning it, especially till the outer crusf is formed ; the sooner this crust is achieved the better and more juicy will be the meat. Baste frequently, at first with salt and water, afterwards with the drippings. If the roasting-piece be thick, allow about twenty minutes to the pound — if thin, a little less ; in frosty weather the total time will have to be increased by half an hour. Roast beef may be served simply in its own drippings, with the fat skimmed off, and this is the best way ; but if " made gravy " is desired, pour off the drip- pings half an hour before the meat is done, and thicken with a little brown flour, seasoning with salt and pepper to taste. It may also be served with fried potatoes placed all around the meat on the same dish, or In a separate one, with horse-radish, grated and mixed with the drippings ; or with stuffed tomatoes, placed round the meat and covered with the drippings, with mustard used as a sauce, or with YorkshTre Pudding. Steak (Beef). — The tenderloin and fillet make the best steaks, but the sirloin of a very good animal will furnish them only a little inferior. Steaks almost equal to those from the sirloin may be obtained from the rump ; the next in favor are those cut from the hip. Generally speaking the best thickness for steaks is about three quarters of an inch. In preparing to cook do not pound or beat the steak with a steak-mallet, or stick it with a knife under the impression that you are making it tender ; for if by this, or any other means, you make it more tender than be- fore, you do so at the sacrifice of taste, juici- ness, and appearance. It i^ much to be preferred that when you buy your steak you obtain it tender in the first place by having it cut from a good animal. If the steak is not a tender cut, such as one taken from the round, for example, it is better to stew than to broil it. Steak (Beef) to Broil. — First be careful to see that the fire is quite clear, and at the same time not too great. Now open wide the draughts so the smoke will be well carried off. Have the gridiron very clean and smooth, make it warm and rub it over with a piece of suet ; now lay on the steak, sprinkle a little salt on the fire to make it lively, and put the gridiron over it, keeping it close down on the range a few minutes to carbonize the surface of the steak, then turn it to carbonize the other surface. Now it is necessary to expose the steak to less heat, which may be done by turn- ing on their edges two bricks and placing the gridiron on them. The steak should be turned often and carefully w'ithout sticking a fork into it on any account (tongs are best for this purpose). Do not use salt or pepper while cooking, as it liberates the juice, w hich is thus lost in the fire. When the steak feels rather firm to the touch it is rare, and if it is so to be served, remove from the fire to a hot dish upon which an ounce of butter has been melted (with a teaspoonful of lemon juice if desired), and salt and pepper to taste. Turn the steak on its dish, and send to the table at once. Steak (Beef) with Eggs. — Cut the steak into pieces of convenient size, dip them in beaten eggs, rolled in bread-crumbs, and then broil. Serve either with potatoes or with to- mato catsup. Steak (Beef) with Onions. — Broil the steak, as above. Cut up six onions quite fine ; put them into a sauce-pan with a cup of hot water, a tablespoonful of flour, enough salt and pepper to season, and a tablespoonful of butter ; let it stew until the onions are quite soft, and then turn the whole over the steak quite hot. 26 BEEF Steak (Beef) with Oyster Sauce. — Broil the steak as above. Put the liquor of a quart of oysters into a sauce-pan, with two table- spoonfuls of butter mixed with a little flour, and let it come to a boil ; turn in the oysters ; let this boil up once, and then turn it over the steak, and serve hot. Stewed Beef. — Beef may be stewed either whole or cut into small pieces ; the cheaper joints will answer very well. There are many receipts for stewing ; this is excellent and economical. Take a leg or shin of beef, leaving all the meat on, and put into a pot with about a gallon of water, adding a tablespoonful of salt. Let it simmer very slowly for several hours, till the beef is soft and falls from the bone, and the wa- ter is reduced to about two quarts. Then pare some potatoes, quarter them, and throw in with two teaspoonfuls of black pepper, two of sweet marjoram, and two of thyme. Add some celery or celery sauce, ii it is to be had, and more salt if needed. Stew until the potatoes are thorough- ly done. Finally throw in some dry bread, broken into small pieces ; and when this is soaked dish the whole and serve. n. A more elaborate dish may be made from five or six pounds of rump or ribs. Take a half-pound piece of salt pork, cut it into bits, and place in a sauce-pan with four sprigs of parsley, two of thyme, a clove of garlic, a sprig of sweet basil, two cloves, three carrots cut in pieces, salt, and pepper; put the piece of beef on the whole, wet with a glass of broth and one of white wine ; season with six or eight small onions ; place in a moderately heated oven, and put paste around the cover to keep it air- tight. Simmer about six hours ; then dish the meat with the onions and carrots around it, strain the gravy on the whole, and serve. Almost any piece of beef maybe cooked in this way. Shin of Beef. — Put a shin of beef into a pot with eight quarts of cold water and a tablespoonful of salt ; just before it comes to a boil skim it carefully ; let it boil all day, and as the water boils away, add just enough (hot) from time to time to keep it from burning. When the meat is boiled to shreds, turn it out into a pan and pick out every piece of bone ; then put back into the pot, season well with pepper and salt, cloves, allspice, and a little sweet herbs, and let it simmer half an hour; empty into a deep dish and set it away. When cold it will be as hard as cheese, and will keep a week in summer (on ice), and a month in winter. Serve cold with baked potatoes. Tea (Beef). — Take half a pound of lean beef; cut into small pieces, add a pint of cold water and soak for two hours. Let the whole simmer for half an hour, then strain it. This prepara- tion is superior in nutritive properties to the various extracts of beef now sold. Tongue (Beef), Boiled. — A tongue, if salted or dried, must be soaked for some hours before cooking. Then put with cold water into a sauce-pan, and bring slowly to a boiling point ; clear off the scum from the surface,- and remove the sauce-pan from the fire so far as to reduce the boiling to a gentle simmering. If dried, a tongue will require about four hours boiling, if simply salted, only three hours. While hot, the outer skin of the tongue must be peeled off, and it is then ready for serving. Boiled turnips are a good accompanying dish. Boiled tongue is also excellent when cold. Tongue (Beef), Roasted. — Parboil a tongue that has only been salted a few days ; roast in the usual way before a hot fire, basting with red wine ; spread butter over it when placed on dish. Serve with a rich gravy or some sweet sauce. Tongue (Beef), Stewed. — Simmer it two hours in water just sufficient to cover it ; then peel it and put back into the water, adding to it a half spoonful each of pepper, mace and cloves, tied up together in a piece of muslin. Cut three or four turnips and capers very small, slice three carrots, and add them also to the meat, with half a pint of beef gravy or drip- pings, a wineglass of white wine, and a bunch of sweet herbs. Stew all together slowly for an hour and a half longer ; and then take out the spices and sweet herbs, and thicken the gravy with browned flour and a bit of butter. Tongue (Beef), to Pickle. — Mix, in four gallons of water, a pound and a half of brown sugar and two ounces of saltpetre or saleratus ; if it is to last a month add six pounds of salt, if all summer, nine pounds. Boil all together gently till done, skim, and then let it cool. Put the meat in the vessel in which it is to stand, pour in sufficient of the pickle to cover it, and set it away for use. Once in two months the pickle should be drained off, boiled and skim- med, and have half a pound of salt and two ounces of sugar added to it. This pickle is excellent for preserving either beef, pork, tongues, or dried beef. Tripe (Beef), to prepare. — Scrape and wash several times in boiling water; then soak it a week in salt and water, changing the water every day. Boil it eight or ten hours, till ten- der; and then pour spiced hot vinegar over it. Tripe can generally be had of the butchers al- ready prepared. Tripe (Beef), Broiled. — Cut in slices of con- venient size, dip them in lukewarm butter, roll in bread-crumbs, place on a gridiron, and set it on a moderate fire. Turn the tripe over as often as is necessary to broil it well, and serve with tomato sauce. Tripe (Beef), Fried. — The honeycomb is the best for this. Cut into convenient pieces, wash them in salt and water (cold), and wipe dry; dip them in eggs and bread-crumbs, or Indian meal batter, and fry in hot fat. This dish is greatly improved if served with oyster sauce poured over it. Tripe (Beef), Stewed. — Professor Blot recommends this : Put in a stew-pan two ounces of salt pork cut in bits, three carrots cut in slices, eight small onions, four cloves, two baj^- leaves, two cloves of garlic, a piece of nutmeg, four sprigs of parsley, two of thyme, a dozen BEE-KEEPING 27 stalks of chives, six pepper-corns, the fourth part of an ox-foot cut in four pieces, salt, pepper, about two ounces of ham cut in bits, then three pounds of double tripe on the whole ; spread two ounces of fat bacon cut in thin shces over the top ; wet slightly with half white wine and half water, or water only if you choose ; put the cover on, and if not air-tight, put some paste around ; set in a slow oven for six hours, then take the tripe out, strain the sauce, skim off the fat when cool ; then put the tripe and sauce again in the pan, warm well, and serve in crockery plates, or bowls placed in chafing- dishes, as it is necessary to keep it warm while eating. It is good with water only, but better with the wine. BEE-KEEPING. — The apiary or place for keeping the bee-hives should be well-sheltered and with a southern, eastern, or south-eastern exposure so as to get the sunshine during the day ; it should also be selected with reference to the natural food of bees and whether it is likely to be in sufficient abundance. Gardens, fruit-trees, or flowers, should be in the vicinity ; and there should be no large surfaces of water near, lest the bees, overcome by cold or fatigue, should be compelled to alight on them, or be driven down by the wind. Foul smells are annoying to bees', and therefore they should never be placed near barn-yards, stables, pig- styes or the like. The hives should be placed in a row on a raised platform elevated a few inches or a foot above the earth, and should be not less than two feet apart. It is considered best to have a separate platform for each hive, in order to prevent bees wandering into other hives than their own ; and each hive should be painted in a different color so as to help the bees in identifying them. When the hives have been once located they should not be removed more than a few feet ; for the bees when first flying forth mark all the surrounding objects as guides for their return, and if any serious change is made they lose their way and fly off. There are many kinds of bee-hives, some held under patents and very ingeniously con- trived, but those most commonly used are simply tall square boxes, placed on a platform so as to leave a small shelf in front. The chamber hive is made with two compart- ments, — the lower for the residence of the bees, the upper to hold the boxes in which the bees deposit their hon- ey after having filled the lower part. It is sometimes made larger at the top than at the bottom to keep the hon- eycomb from slipping down ; and it is also fur- nished with inclined bot- tom boards to roll out the worms that fall upon them. The dividing hives are made with several apartments so as to enable the bee-keep- er to multiply the number of colonies without Chamber Hive. the trouble of swarming and hiving. The partitions are designed so as to separate the brood combs ; a part of the bees are divided off and placed by themselves to go Dividing Hives. on making honey and multiplying in every respect like a natural swarm. In practice, however, this is not found always to work, as occasionally in one apartment there will be no brood from which to raise a queen. Swarming hives are sometimes used ; they are made in sections, so that by closing all or a part of them the space which the bees occupy is lessened, they are crowded out, and their swarming hastened. Now, swarmers are so arranged as to allow the bees to go on accumulating honey and increasing in number, and in theory not swarm at all. A hive of bees is put into a bee house and empty hives con- nected with it so that as one becomes filled the bees may pass on to the adjoining one. Ordinary straw hives are best of all, however, on account of the protection they afford against the heat of summer and the cold of winter. Bees reqidre a war^n iefnperature. They appear to have the faculty of perceiving the ap- proach of cold weather or rain, and are seldom caught in a shower unless at a great distance from home. Cold is their great enemy, and in this cHmate the hives must be kept well shel- tered and warm during the winter. In order to protect the ordinary hives, cover them with a thatch of straw or heavy cloth about the end of October, or earher if the season be inclement. This is very essential, and well-covered hives are always in a better condition the following spring than such as have not been covered. As the frost comes on, the aperture at which the bees enter should be narrowed so as to admit the passage of only one bee at a time. A very little air will suffice for them in winter, when 28 BEE-KEEPING BEER they are mostly in a semi-torpid state ; and it were better for them, during severe weather, if the hive were entirely under cover, as many are lost from being enticed to quit the hive by the sunshine of a clear day. The dead bees and other dirt, which the living at this season are not able to move for themselves, should be removed with a crooked wire. Great care must be taken not to let snow or ice close up entirely the apertures of the hives, as in that case the bees will inevitably be smothered. The feeding of bees in winter is an impor- tant branch of bee-keeping. To the hives whose stock of honey is sufficient for supply- ing it, no further attention need be given tUl the breeding season arrives ; this, in warm locations, will come about the end of May, and in those which are cold, a month later. The young bees, for a short time before they leave their cells and for sometime after, require to be fed regularly ; and if the honey in the hive be exhausted, and the weather such that the bees cannot go forth to collect food, they kill and throw out some of their la.rv3e. To prevent such accidents it is advisable if it should rain for two successive days to feed all the bees indiscriminately during the breeding season. The way to decide whether the bees will need feeding is to examine the hives about the beginning of October, and if a large hive does not weigh thirty pounds, it will be necessary to allow them half a pound of honey or the same quantity of sugar made into syrup, every day until the required amount is stored. Brown sugar dissolved in water, and boiled to evapor- ate the water, is a good food for bees. The syrup should be boiled until it begins to be brittle when cooled. This or common sugar candy may be fed to the bees, in the hives or under them; if fed to them in the liquid state it may be introduced into the hives in shallow dishes, a couple of small sticks being laid across the surface to enable the bees to eat without getting into it. The worst foe that the bee-keeper has to contend with is the bee moth, vv^hich remains in hiding during the day and may often be found around the hive, but hovers about during the evening trying to enter the hive and deposit its eggs. The best safeguard against this pest is to have the hive well-jointed and painted, the entrances not too large, the bees numerous and vigorous, and to examine the hive daily from the beginning of May until September or October. Many moths may be destroyed by catching them in shallow dishes containing sweetened water and a little vinegar. Hollow sticks, and similar things are often placed on the bottom board, where the worms hatched from the eggs may take refuge and be destroyed. These caterpillars at first are not thicker than a thread and are of a yellowish white color with a few brownish specks. They live in the wax, eating it, and fill the comb with webs, protecting themselves from the bees, meanwhile, by a silken sack which they spin and in which they lodge. It is necessary to look often under the bottom of the hive, and under the blocks or shells on which it rests. The honey may be taken from the " chamber " or " dividing " hives almost without molesting the bees ; but from the ordinary hives it is taken generally by suffocating the bees with sulphur, chloroform, or tobacco smoke. When sulphur is used, smear linen rags with melted sulphur, place a few pieces under the hive, and burn them slowly. In a few minutes the bees will fall to the floor of the hive, where they may be removed and buried to prevent resuscita- tion. The combs, being thus cleared of bees, may be cut out at leisure. When the preserva- tion of the bee is desired, the following method of obtaining the honey is a good one : Having ascertained the weight of the hive and deter- mined on the amount of honey to be taken out, begin the operation as soon as it is dark by inverting the full hive and placing over it one of exactly the same size. A sheet must be tied round the whole to prevent the bees from molesting the operator. The hives being thus arranged, beat the sides of the lower hive gently with a stick ; the bees will then ascend into the upper hive, which may be known by a loud humming noise inside. The bees may also be driven up by smoking slightly with burning paper. When all the bees have ascended, the upper hive may be placed upon the pedestal from which the full hive was removed, when the latter is taken into the house and the honey extracted. Particular care must be taken to cut only one comb at a time, and not to take too much. When a sufficient quantity has been obtained, the hive must be placed over the one containing the bees, which must be reversed, and both left in that position till morn- ing; it will then be found that the bees have taken possession of their former hive, and if the sea- son prove favorable they will be able to make a sufficient quantity of comb and honey to replace that which was lost. If the honey is taken early in the season, immediately after the first swarming, the whole of it may be cut out, and the bees will probably make enough honey for their winter store ; but in this case the hive cannot be expected to be full of honey, because the bees, in June and July, are chiefly occupied in breeding ; and thus one if not two swarms are lost. BEER. — Properly speaking beer includes all the liquors made from malted grain, and it is so applied in England ; but in this country the name " ale " is given to the heavier spiritu- ous kinds, and by beer is meant only the light fermented beverages, and decoctions from vari- ous roots. These are very numerous, and they are made differently in different parts of the country; but the following recipes may be recommended :— Dandelion Beer.— Take :-Wa.ter, 2 galls; dandelions, i peck; molasses, i quart; yeast, I pint. Put two gallons of water into a pot, and add a peck of dandelions ; boil them about 2 hours •, strain it into a jug or keg, and add i quart of BEER BEET 29 molasses and a pint of good yeast. Set it to ferment twelve hours ; then bottle it and tie down the cork, and it is ready for use. Ginger Beer (I.) Take .--Water, 9 galls ; sugar, 10 lbs; ginger-root, 11 oz ; lemon-juice, 9 oz ; honey, \ lb ; yeast, 3 pints ; &6t'.--Boiling water, 2 qts ; cream-tartar, 2 tablespoonfuls ; oil of sassafras 10 drops; oil of wintergreen, 10 drops; oil of spruce, 10 drops ; cold water, 8 qts ; yeast, I pt ; sugar. Pour two quarts of boiling water upon two large spoonfuls of cream-tartar, and add ten drops of oil of sassafras, ten drops of oil of spruce, ten drops of oil of wintergreen ; then add eight quarts of cold water and a pint of good yeast, and sweeten to taste. Let it stand twenty-four hours and then bottle it. This makes a delicious summer beverage. Spruce Beer. — Take : -V>o\\\xig water, 18 gals; molasses or sugar, 12 lbs; essence of spruce, 14 oz; yeast, i pt. A very wholesome effervescing beer made of molasses and the extract of the spruce fir. Brown Spnice beer is made thus : add to eighteen gallons of boiling water twelve pounds of molasses and fourteen ounces of spruce. Let the mixture cool, and when lukewarm, add one pint of yeast and set aside to ferment ; in warm weatlier less yeast will suffice. While the fermentation is going on remove the yeast by skimming, and when the fermentation becomes languid, which usually happens in two days, put the beer into stone bottles and tie the corks down with pack thread. White Spruce beer is made in the same way, except that white or brown sugar is used instead of molasses, and it has a very superior flavor. Spruce beer will counteract any ten- dency to the scurvy. Sugar Beer. — Take .--Hops, x]/, lbs ; boiling water, 11 galls ; sugar, 14 lbs; yeast, i pt. Procure a ten-gallon cask, fit its head in, put a cock into the side one inch above the bottom, then make a hole in the top and stop it with a cork. Put a pound and a half of hops into any convenient vessel and pour over them eleven gallons of boiling water (if you have a large enough pot it is best to boil the hops and water five minutes); strain off the liquor and add to it fourteen pounds of sugar; mix one pint of good yeast with this, and pour the whole into the cask through the hole in the top. It will soon ferment, and the yeast will appear through the hole in the head ; as this works out letit fall back again into the cask. In summer it will require about three weeks to complete the fermentation, and as this slackens towards the latter part, the cork should be kept in the hole most of the time to prevent the access of too much air; but the cork should be removed now and then to let the fixed air inside escape. When the fermenta- tion has stopped, and the sweet taste of the sugar is barely perceptible, drive the cork in tight, and in four days the beer will be fit for draught or for bottling. Care must be taken to ferment sufficiently, but not so long that the liquor becomes flat, as then it soon sours. White sugar makes beer of the purest flavor and palest color, but brown will answer. BEET. — The common beet is grown in several varieties for table use, differing from each other in size, shape, color, and sweetness. The large red kind is called the blood-beet, and is much cultivated, but the " small red " and the " long yellow " are the sweetest and most delicate and have the richest color when served. Beets must be grown in a rich, light, sandy soil which they can penetrate easily. Plant as soon as the frost is out of the ground in rows eighteen inches apart ; they can be obtained earlier in the season by raising the seeds in a hot bed till they are four or five inches high and then transplanting them to the garden. Mangel-Wurzel is a very large and coarse variety of the beet which is extremely prolific and easily cultivated, and makes excellent food for cattle and especially for milch cows. The sea beet is a perennial and one of the most valuable plants known for greens. It thrives in gardens without any care at all, and is grown from seeds which it produces in great abun- dance. The season for beets begins about June I St and continues throughout the year. Boiled Beets. — Set ni a pan, cover them with cold water, place over a good fire and boil till tender. They will require one hour in summer and three in winter. Beets must not 30 BEGONIA BEVERAGES be bruised or have the skin broken before being cooked, or they will lose their color and most of their good qualities. A little salt add- ed to the water improves them. When done, rub off the skin, and split them lengthwise if young, or slice them round if large ; butter well in tlie dish, and season to taste with salt and pepper. Hot beets are not very healthy if eaten in any considerable quantity; they may be sliced when cold, and served in vine- gar. Pickled (or Canned) Beets. — Boil as above ; when done put them in jars and cover them with very salt water. When cool, put the jars in a boiler full of cold water ; set on the fire and boil from twenty to thirty minutes, then seal them immediately; set the jars away in a dark, cool closet, and use as required. Salad (Beet). — Boil in the usual way; when cold, peel and slice them; serve in vinegar, salt and pepper, and a little oil. Stewed Beets. — Boil young sweet beets till nearly done ; skin and slice them. Serve in a gravy made as follows : Put into a sauce- ! pan two tablespoonfuls of butter, two of vinegar, some salt and pepper, and add one shalot minced and a little parsley ; set on the fire and let it simmer twenty minutes, shaking the sauce- pan occasionally. BEGONIA. — A very pretty plant for house gardening. The two best species are B. incar- nata and fuchsoidia. The former is an ever- green shrub, with thick stems, and large, droop- ing clusters of pink flowers in winter ; it shows to great advantage if well cared for, and is one of the best window plants. The latter is often called " coral drop," and resembles the former somewhat in appearance, but produces in all seasons its drooping coral flowers. Plant them in a compost made of equal quantities of loam and leaf m.ould, with a Httle sand mixed in. Put them in the warmest possible situation where they will get plenty of sun and light ; but water seldom and sparingly. BELLADONNA. — Poison — Symptoms : Delirium, drowsiness, feeble pulse, sometimes faintness and convulsions. Antidotes: Lime water, of which a half tumbler may be given at a time. An emetic is appropriate in cases in which the mistake is recognized soon after the poison has been swallowed. Belladonna, even when given in medical doses, may produce alarming symptoms in in- dividual cases, but these disappear spontane- ously on discontinuing the remedy. The name is given to the medicinal extract of the atropa belladonna, which is much used in practice, in moderate doses. It is prescribed in certain spasmodic nervous affections, such as epilepsy and chorea ; for the relief of pain, either of the cutaneous or visceral nerves ; for habitual constipation and incontinence of urine ; to check certain secretions, and to prevent sup- puration. As an anodyne it is inferior to opium ; and the claims made in its behalf as a preventative of scarlet fever are not proven. One of the most striking effects of a sufficient dose of belladonna is the dilation of the pupil of the eye ; it also produces a peculiar dryness of the tongue and throat and marked quickening of the pulse-beats. BENZINE.— A colorless liquid, lighter than petroleum, and obtained from that oil in process of refinement. It is sometimes used as a burn- ing fluid, but is extremely dangerous ; also as a substitute for turpentine in mixing paints, but its chief value in the household comes from its power of dissolving fats, wax and paraffine ; every kind of grease spot on clothes may be removed by it. In using, saturate a woolen rag and rub over the spot, renewing several times. Benzine must never be used near a fire or light of any kind ; for it is so inflammable as to take fire at a considerable distance. Keep it in a dark, cool place. BEVERAGES. — Besides wines and malt liquors, there are various beverages in more or less general use. Several of these are de- scribed under Beer, and others, such as lemon- ade, orangeade, orgeat, and sherbet, are given in their proper places ; but there are others still, which cannot be classified and which therefore it will be most appropriate to group together here. Eau Sucr6. — Sugar and water, a beverage made by dissolving enough sugar in water to sweeten ; it is much used in France, and is considered very wholesome and refreshing. It is customary to drink it just before bedtime. Lait Sucr^. — Take : — Milk, sugar, and lemon. Milk well boiled with sugar and flavored with lemon. It should be drunk cold. Summer Beverage. — Take : — Ale, or porter, I bottle; water, lo qts ; brown sugar, i lb; ground ginger, 2 oz. I. An agreeable and cooling beverage for hot weather may be made by mixing a bottle of ale or porter with ten quarts of water, adding a pound of coarse brown sugar and two ounces of ground ginger. Bottle and cork tightly and set away for a few days. This is not exactly ginger beer, but if set on ice it is a cooling and pleasantly acid drink. n. Another cooling beverage mdiyht made by mixing half an ounce of cream of tartar in a quart of boiling water, and adding sugar and a bit of lemon peel. Strain when cold, and set away till wanted. ni. Still another excellent summer drink may be made by bruising any fruit, such as cherries, currants, strawberries, raspberries, and the like, and adding water and sugar to taste ; strain it after standing half an hour, and keep it in a cool place. By dissolving fruit jelly in water and letting it cool, a delicious beverage may be secured. Whey (acidulous).— T^zy?-^ .--Milk, i cup- ful ; citric acid or lemon juice, a few drops. A pleasant and wholesome beverage is made by adding to a cupful of milk a little solution of citric acid, or lemon juice, which will curdle the milk. Care must be taken not to add too much of the juice : an experiment or two will show the necessary quantity. Beverages for the Sick.-i. Tamarinds soaked BILBERRIES BILL OF EXCHANGE 31 in hot water and sweetened to taste make an admirable beverage for invalids. To be drunk cold. 2. Nitre Whey. This is sometimes given to the sick to promote perspiration. To make : dilute half a pint of new milk with an equal quantity of hot water ; boil together, and while boiling, pour in a dessertspoonful of the sweet spirits of nitre. Sweeten it and let the patient take it as warm as it can be drunk. BILBERRIES. — A small purplish red fruit somewhat similar to whortleberries, but gener- ally smaller. They grow upon a good-sized tree, are very abundant in various parts of the coun- try, and usually ripen about the latter part of August or first of September. Whortleberries of the smaller kinds are sometimes sold as bilberries, but they differ in flavor, the latter being much more acid. BILIOUS FEVER.— A term applied to re- mittent fever, a disease due to malarial poison- ings. Symptoms — Resemble those of intermittent fever, except that there is no cessation of fever, but simply an abatement, or diminu- tion. Length of remission varies from 6 to I2 hours. The remission usually occurs in the morning. Disease may last fourteen or fifteen days, and end in an attack of sweating, or it may merge into low fever. Treatment. — Diminish the fever by giving cold drinks, sponging the body with cool water, mildly acting upon the bowels with cream of tartar water. During the remission give ten grains of quinine, and let the patient have nourishing broths, raw eggs, and stimulants if much depressed. To complete the cure the directions given for patients convalescent from intermittent fever, will be found appropriate. After this fever, proper care should be taken to prevent a relapse. For this purpose the patient should continue to take the Peruvian bark for some time after he is well. He should also confine himself to a simple diet, avoiding confections, trashy fruits, and all kinds of flat- ulent food. The treatment of remittent fever should always be confided to a physician. BILL. — This term is usually applied to what is legally called an account. It is a statement in writing of the items of goods sold to, or work done for, another person. It may be in the following form : New York, May 9, 1876. Mr. John Doe, 1876. To Richard Roe, Dr. April I, To binding 3 vols, in cloth, at 75c $2 25 April 1 5, To 2 packages of let- ter paper, at $2 -^^^ 4 00 An account like the foregoing, rendered to a debtor, is usually termed a bill. An open account is an account detailing the transactions between persons having mutual dealings, of which the balance has not been struck, or an account which has not been ac- cepted by both parties. A stated account is an account which has been accepted by both parties. Acceptance by the debtor need not be expressed in words. If an account is not objected to within a reas- onable time after it is received, it is presumed in many cases that it has been accepted. {See Receipt and Law.) BILL OF EXCHANGE.— A bill of ex- change, or draft, as it is often called, is defined to be a written order, or request, by one per- son to another, for the payment of money, at a specified time, absolutely, and at all events. The jjerson who draws the bill is called the drawer. The person to whom it is addressed is called the drawee, and, after he has accepted it, the acceptor. The person to whom, or to whose order the bill is made payable is called the payee. When payable to the order of the payee, it is transferred by endorsement and de- livery, in the same manner as a promissory note, payable to order (see Promissory Note,) and the payee thereupon becomes the endorser, and the person to whom it is transferred, the endorsee, or holder. The following is a common form : $iooo.^yj. New York, May i, 1876. " Thirty days after sight pay to the order of John Doe, the sum of one thousand dollars, for value received, and charge the same to the account of Richard Roe. To Messrs. Smith Brothers, " St. Louis, Missouri. Here Richard Roe is the drawer and Smith Brothers the drawees, and, after they have accepted it by writing the word "ac- cepted," and their signature across the face of the bill, with the date, the acceptors. John Doe is the payee, and, after endorsement, the endor- ser. So many days after sight means so many days after acceptance. When the bill is payable at sight, or a cer- tain number of days after sight, as in the form given, it must be presented to the drawer for his acceptance without unreasonable delay, otherwise, in case of non-acceptance, the rem- edy against the drawer and endorser may be lost. When payable at a certain period after date, it need not be presented by the holder for acceptance until then, although it is advisa- ble to present it without delay, as thereby, if accepted, the additional security of the ac- ceptor is obtained, and, if not accepted, the drawer and endorsers become liable immedi- ately. When the drawee refuses to accept the bill, it should be protested {see Protest, under Law) for non-acceptance, and notice thereof given to the drawer and endorsers, in the same manner as in case of non-payment 01 a promis- sory note. {Which see.) Bills payable at sight, or a certain time after date, or after sight, are entitled to days of grace, but in nearly all of the States, bills payable on demand are not. Bills of exchange are governed by the same rules, with regard to negotiability, transfer, endorsement, presentment, and notice of non- payment, as promissory notes. {See Promis- sory Note.) 32 BILL OF FARE BIRDS BILL OF FARE. {See Breakfast,Lunch, Dinner, Supper, and Tea.) %^ Bills of fare are annexed for each sea- son, showing articles in market in New York. The New York market represents a fair aver- age for the most thickly populated parts of the country. Readers elsewhere will, of course, have to allow for local differences. The arti- cles in each group are in alphabetical order. I. SPRING. March, April, May. Shell Fish. Game. Clams, hard crabs, lobster, mussels, oysters, prawns, scal- lops, shrimps, terrapins, tur- tle. Fish. Bass (black, striped and sea), blue fish, cod, eels, had- dock, halibut, herrings, mack- erel, muscalonge, pickerel, pompan, prawns, salmon, shad (North River), sheepshead, shrimps, skate, smelts, soles, turbot, trout (brook, lake and salmon. (May to Julyj. Meat. Beef, lamb, mutton sweet- breads, veal. Poultry. Capons, chickens, ducks, geese and turkeys. Ducks and geese until May ist, pigeons, plover, snipe, squabs, after April. Vegetables. Asparagus, Jerusalem arti- chokes, lettuce, potatoes (sweet and white), radishes, spinach, sprouts, watercress- es, and all the vegetables of the Winter list. Fruit. The Winter list, with the addition of pie plant, pine- apple, strawberries. Nuts. t The Winter list, with the addition of Brazil nuts. Fruits. Apples, bananas, blackber- ries, dates, figs, grapes, lem- ons, oranges, peaches, pears. plums, prunes, quinces, rai- sins. JVuts. Black walnuts, chestnuts, hazel nuts, shell barks. II. SUMMER. June, July, August. Shell Fishr Clams, soft crabs, lobster, turtle in August- Fish. Bass (black and sea), blue fish, eels, flounders, haddock, herring, mackerel, musca- longe, salmon, sheepshead, turbot, trout (brook, lake and salmon). Meat. Beef, lamb, mutton, veal. Poultry. Chickens, ducks. Gatne. Snipe, woodcock after July 3- Vegetables. String beans, beets, cab- bage, cauliflower, carrots, com, cucumbers, egg plant, lettuce, macaroni, okra, on- ions, green peas, potatoes, rice, radishes, summer squash, tomatoes, turnips. Fruits. Apples, apricots, cherries, currants, gooseberries, grapes, lemons, oranges, peaches, pears, pineapples, raspber- ries, strawberries, imported dried fruits. III. AUTUMN, September, October, November. Shell Fish. Clams, soft crabs, lobster, mussels, ousters, scallops, tur- tle, terrapm. Fish. Black bass, blue fish, floun- ders, mackerel, muscalonge, perch, pickerel, pike, salmon, sheepshead, skates, smelts, soles, sturgeon, trout (brook, lake and salmon), white fish. Meat. Beef, lamb, mutton. Poultry. Capons, chickens, ducks, geese, turkeys. Game. Brant, duck, goose Sep. to May, prairie chicken, ruff grouse Sep. to Jan., venison until Feb., quail and rabbits Oct. I to Jan. I, snipe, wood- cock July 3 to Feb. i. Vegetables. Artichokes, beans, (Lima and other shell-beans) beets, broccoli, cabbage, cauliflower, carrots, celery, corn, cucum- bers, egg-plant, lettuce, maca- roni, okra, onions, potatoes (white and sweet),rice, squash, tomatoes, turnips. IV. WINTER. December, Jannary, February. Shell Fish. Clams, mussels, oysters, scallops, tenapins, turtle. Fish, Bass (black and striped), blue fish, cod, eels, flounders, had- dock, muscalonge, perch, pick- erel, pike, salmon, skate, smelts, sturgeon, white fish. Meat. Beef, mutton, pork. Poultry. Capons, chickens, ducks, geese, turkey.«- Game. Brant until May, duck, wild, until May, and wood duck un- til Jan., geese until May, prai- rie chicken,ruff grouse, snipe, venison until Feb., quail, rab- bits until Dec, woodcock un- til Feb. Vegetables. Artichokes, beets, dried beans, broccoli, cabbage, car- rots, celery, macaroni, onions, parsnips, potatoes (sweet and white), rice, salsify, turnips, winter squash, all canned fruit. Fruit. Apples, bananas, cranber- ries, dates, figs, ginger, lem- ons, oranges, pears, prunes, raisins. All kinds of canned fruits, and compotes of dried fruits. Nuts, Almonds, black walnuts, butternuts, cocoanuts, Eng- lish walnuts, filberts, pecan nuts, shell barks. BIRD-CAGE. — The sma''!er bird-cages, such for instance as are used for canary birds, are usually made entirely of wire ; those of larger sizes, for mocking-birds, pa.'rots, and the like, are made partly of wire and partly of wood. They should be kept scrupulously clean, neg- lect on this point occasioning the loss of many pet birds and the injury of others ; and in order to ensure this, they should be washed every day, and dipped occasionally in lime- water. Whatever the bird that is kept in con- finement, the bottom of the cage should always be covered with clean gravel and sand, and they should be put in fresh every few days. Sand not only affords a more natural and pleasant footing for the birds, but they also obtain from it certain substances which they seem to use medicinally, and without which it is impossible for them to remain healthy in confinement for any length of time. Most cages are now made with removable bottoms, which greatly facilitates the clean- ing of them and the introduction of food. When the paint begins to wear off a wire cage, it should at once be repainted, or it will soon rust away. BIRDS. — The flesh of birds differs from that of most four-footed animals, chiefly in the relative quantity of fat and in the quality of the juices. The ' fat of birds is generally found by itself, just under the skin, and in various parts of the interior of the body ; and as it has a flavor which is not agreeable, it enters but little into the food of man. The juices are deficient in red blood, and have a more delicate flavor than that of adult animals, but do not differ greatly from those of young animals. The flesh of fowls differs little in structure from that of animals, and is quite as BISCUITS dc rich in nitrogenous or flesh-forming elements, but is relatively poorer in fat and salts. It is regarded as a light food, better fitted for invalids than strong men, or as an adjunct to other kinds of flesh ; but this is due rather to its delicacy or absence of flavor, which leads man to prefer beef or mutton as a permanent diet, than to any real deficiency of nutriment as a food. It is in reality one of the most nutritious of foods, and could enter with advantage more largely into the family diet. The flesh of all birds is sufifiiciently similar to en' able us to distinguish it readily from other kinds of meat ; but there are also very appreciable dif- ferences according to the nature of the bird, its breed and feeding. The flesh of the domestic fowl differs very greatly, both in fulness and deli- cacy of flavor, in different specimens ; and the flesh of a graminivorous is easily distinguished from that of a carnivorous bird. The flesh of the former is always wholesome and agreeable, while that of the latter is almost invariably rank and disagreeable. The flavor of wild birds is fuller and stronger than that of the domesticated bird, and the flesh is richer in nitrogenous and generally poorer in fat-producing matter. The structure is also closer and firmer, so that in the fresh state it is regarded as hard and tough ; and it is desirable, and sometimes necessary, to allow decomposition to commence, in order to cause a separation and softening of the fibres. While a domestic fowl, therefore, is usually eaten quite fresh, a wild fowl is kept for many days or even weeks, before it is cooked. The flesh of the male bird, whether domesticated or wild, generally has a fuller flavor than that of the female ; and the capon retains some of the strength of flavor of the male bird with much of the delicacy of the female. (See POULTRY. For Pet Birds see their names.) BIRTH. {See INFANT.) BISCUITS. — In making biscuit great care must be taken to get the exact proportions of the several ingredients, — too much or too little of soda or of lard inevitably spoils them. The flour used should be the best and at least ^/iree moniks old ; it is almost impossible to make light biscuits with new flour. The flour should always be sifted. The oven too should be carefully looked after, for upon its being of the right temperature will depend much of the success of the baking. Flavored Biscuit. — Make biscuits as in di- rections for French, Hard, or Soda, and flavor with any kind of essence, or with orange or lemon peel grated. French Biscuit. — TaAe:-Flour, 6 lbs ; butter, 6 oz ; milk, i ^ pts ; sugar, i }i teaspoonfuls ; eggs, 6 ; yeast, ^ gill of distillery or i pt. of home brewed. Take six pounds of flour ; six ounces of butter ; a pint and a half of new milk ; a cup and a half of sugar ; six eggs and }( gill of brewers or ^ pt. home brewed yeast. Melt the butter in the milk ; beat the eggs and add them. Then add all the other ingredients, mix thoroughly, set it to rise, and when very light mould into small biscuits, and bake till brown in a quick oven. Graham Biscuits. — Ta^e .--Graham flour, 3 cupfuls ; white flour, i cupful ; milk, i j4 cupfuls ; lard, 2 tablespoonfuls ; sugar, i tablespoonful ; soda, I teaspoonful ; cream-tartar, 2 teaspoon- fuls ; salt, % teaspoonful. Take three cups of Graham flour ; one cup of white flour ; one and a half cupfuls of milk ; two tablespoonfuls lard ; one tablespoonful of white sugar ; one teaspoonful soda ; two teaspoonfuls cream-tartar ; half a teaspoonful of salt. Rub the soda and cream-tartar into the flour and sift all together before they are wet; then add the salt and sugar; next the lard, rubbed rapidly and lightly into the pre- pared flour; and lastly pour in the milk. Knead the dough rapidly and with as few strokes as 34 BISCUITS BLACKBERRIES possible, since handling injures the biscuits. The dough ■ should be very soft ; if the flour stiffens it too much add more milk. Roll out lightly, cut into cakes at least half an inch thick, and bake in a quick oven. These are good cold as well as hot. Hard or Plain Biscuits. — Take .--Flour, i qt ; butter, 4 tablespoonfuls ; salt, >^ teaspoonful. Take one quart of flour ; rub four tablespoon- fuls of butter into two-thirds of the flour ; add- ing half a teaspoonful of salt ; wet this latter with sweet milk till a dough is formed ; roll it out repeatedly, sprinkling on the reserved flour till all is used. Cut into round cakes, half an inch thick, and bake in a quick oven. Potato Biscuit. — Tiz/v .--Potatoes, lo; milk 2 cupfuls ; white sugar, 2 tablespoonfuls ; ^ cupful home-made yeast ; melted butter, 4 table- spoonfuls ; flour ; salt. Take ten potatoes pared, boiled soft, and mashed fine : add two cupfuls of lukewarm milk ; two tablespoonfuls of white sugar ; half a cup of yeast ; and enough flour to make a thin batter. Stir together and set it to rise till light, — four or five hours ; then add four tablespoon- fuls of melted butter, a little salt, and enough flour to make a soft dough. Let this rise four hours longer, roll out in a sheet about an inch thick, and cut into cakes ; set to rise one hour and bake in a moderately quick oven. Risen Biscuit. — Take :-W\\k, 3 pts ; butter or lard, i teacupf ul ; home-made yeast, i teacup- ful ; white sugar, 2 tablespoonfuls ; salt, i tea- .spoonful. Flour. Take three pints of warm milk ; one level cupful of lard or butter melted ; one cupful of yeast ; two heaping tablespoonfuls of white sugar, one teaspoonful of salt. Flour. Mix over night, and set to rise ; in the morning roll it out into a sheet three quarters of an inch thick, cut into round cakes, set these closely together in a baking-pan, let them rise twenty minutes, and bake in a quick oven till brown. Short Biscuit. — Take:-Y\o\xx, i qt; butter, % lb ; milk ; water. Take one quart of flour ; a quarter of a pound of butter, melted in a Httle boiling water ; add cold milk enough to make a stiff dough ; work into small biscuits, and bake them in a quick oven. Soda Biscuit. — Take :-Y\owx, 3 pts ; milk, i pt ; lard, 2 tablespoonfuls ; soda, i teaspoonful ; cream-tartar, 2 teaspoonfuls ; salt, yi teaspoon- ful. Take three pints of flour ; one pint of sweet milk ; two tablespoonfuls of lard ; one tea- spoonful of soda ; two teaspoonfuls of cream- tartar ; half teaspoonful of salt. Mix and bake as directed for Graham biscuit. These are light and delicious. Serve hot. Sour-Milk Biscuit. — Take :-V\o\3iX, i qt ; sour milk, i pt ; soda, i teaspoonful. Take one quart of flour ; one pint of sour milk ; one teaspoonful of soda mixed with the milk until it froths. Stir it into the flour cold, mix it quickly, and bake twenty minutes in a hot oven. Yorkshire Risen Biscuits. — /"cz^^ .--Milk, I qt ; flour, enough to make batter ; home-made yeast, i teacupful ; salt, ^ teaspoonful ; soda, ^ teaspoonfuls ; eggs, 2 ; butter, i tablespoonful. Make a batter with flour and one quart of milk boiling hot ; when milk warm, add one teacupful of yeast, and half teaspoonful of salt. Set it in a moderately warm place and let it rise till very light ; then stir in a good half tea- spoonful of soda, two eggs, and a tablespoonful of melted butter. Add flour enough to make a dough stiff enough to mould ; make it into small round cakes, let it rise fifteen minutes, and bake in a slow oven. BISON. {See Buffalo.) BITTERS.— Formerly it was supposed that there was one peculiar principle common to all bitter plants ; but chemists are now of opinion that there are various bitter principles having different properties, and that the bitter taste proceeds from principles varying perhaps in each plant. The bitter is intense in quassia and Peruvian bark ; scarcely less so in hops, gentian, and broom ; and it is found in various degrees of strength in coffee, in squills, and in the bark of many of our trees. Many varieties of the bitter principle are deadly poisons, as strychnia, the bitter of Nux Vomica ; the Morphia of opium ; and the AUcotin of tobacco. Bitters are used in medicine as tonics chiefly, and sometimes as aperients. Various kinds of "Bitters" are used in this country to stimulate the appetite, being usually taken with sherry- wine. They are used in the preparation of the peculiar American drinks called " cock-tails." Bitters in the American market are generally patented and made from secret formulse. They are alcoholic liquids, flavored with Angostura bark, orange peel, Angelica roots and seeds, or similar articles. Those most in use are the " Stoughton " and " Angostura." BITUMINOUS COAL.— A kmd of coal containing bitumen or pitch, and burning with much flame and smoke. It is much used in manufacturing processes, and is the material from which illuminating gas is distilled. Good bituminous coal burns freely and pleasantly in an open fire, with a cheerful, bright flame, producing carbonic acid in large quantity, a small proportion of sulphurous vapor, and other ordinary constituents of smoke. It is more healthy for household use than anthracite, inasmuch as it promotes ventilation better by free burning, and does not throw off the deadly carbonic oxide gas with which anthracite poisons the air. The one great objection to bituminous coal is that it is dirty and smoky; but this can be obviated by a properly constructed heating apparatus. It is the kind of fuel that is in almost universal use in England and other European countries, and also in the Western States. It is less expensive than anthracite, but a good quality cannot always be procured where anthracite has the market. BLACKBERRIES.— This useful and deli- cious fruit grows wild in great abundance throughout the country, but of late several BLACKBERRIES BLACK FISH 35 varieties have begun to be regularly cultivated in the garden. The choicest of these are the Lawton, Kittatinny^ Wilson'' s early ^ and Dor- chester. The Wilson's Early ripens ten days to two weeks earlier than any other variety ; the Dorchester follows closely after it, and is a much sweeter and finer-flavored fruit ; but the Lawton is the largest and best that cultivation has yet produced. The wild varieties are much smaller than these, have more seeds, and not nearly so rich a flavor ; yet even they make excellent jam, jelly, puddings and the hke. Blackberries begin to ripen about the loth of July and last till the ist of September; they are at their best, however, from about the middle of July to the middle of August. Eaten at this time, cold, with sugar and cream, they are only inferior to strawberries in flavor, and quite as wholesome. (See Compotes, Jam, Jelly, Pies and Puddings.) To Dry. — Dry carefully in the sun, like ap- ples, and keep in a cool, dry place. This is a cheaper way than any other of preserving them, and they make excellent pies. Blackberry Cordial. — Put the berries in a kettle over the fire, with a very small quantity of water in the bottom of the kettle ; let them boil soft. Strain them through a bag, pressing them hard, until the juice is all separated from the seed. Put the juice on the fire again, and sweeten to the taste with white sugar; throw in a little bag of stick cinnamon. Let it boil half an hour ; take it off, and stir in enough brandy or whiskey to make it of the desired strength. Bottle when cold and seal with wax. Blackberry Jam. — To each pound of berries allow a pound of sugar. Mix them well togeth- er and let them stand half an hour ; then boil slowly, mashing them and stirring frequently. When they have boiled half an hour, take a little of the syrup up in a cup and set it in a dish of cold water ; if it shows the consistency of stiff jelly, take the whole from the fire, if not, boil till it does. Blackberry Jelly. — The following is strongly recommended by " Marion Harland : " Put the berries in a stone jar ; set this in a kettle of tepid water, and put it upon the fire. Cover up tightly, and let it boil until the fruit is broken to pieces ; strain, pressing the bag (a coarse, stout one) hard, putting in but a few handfuls at a time, and between each squeezing turning it inside out to scald off the pulp and skins. To each pint of juice allow a pint of sugar. Set the juice on alone to boil, and while it is warming divide the sugar into several different portions, and put into shallow pie-dishes or pans that will fit into your ovens ; heat in these, opening the ovens now and then to stir it and prevent burning. Boil the juice exactly twenty minutes from the moment it begins fairly to boil. By this time the sugar will be so hot you cannot bear your hand in it. Should it melt around the edges do not be alarm- ed ; the burned parts will only form into lumps in the liquid and can easily be taken out. Throw the sugar into the boiling juice, stirring rapidly all the while ; it will Jiiss as it falls in and melt very quickly. Withdraw the spoon when you are sure the sugar is dissolved. Let the jelly just come to a boil, and take the kettle from the fire instantly. Roll your glasses or cups in hot water, and fill with the scalding liquor. The jelly will " form " at once. Set the cups in the sun, and as the contents shrink, fill up one from another. When fully settled, put brandied tissue-paper over the top of each glass, paste a thick paper over it, and keep in a dry place. Blackberry (Ste-wed, Nantucket.) — Take good ripe blackberries and put them in a pre- serving kettle without water ; heat slowly and stew until cooked. Allow a heaped spoonful of flour to every quart of fruit ; mix a httle sugar with it ; stir it in and stew until it thick- ens. Pour into moulds and place on ice. This is a delicious dessert, with cream and sugar. Blackberry Syrup. — Take : — Blackberry juice, I qt ; loaf sugar, ^z lb ; nutmegs, cinna- mon, and allspice, X oz each ; cloves, i table- spoonful ; brandy, >^ pint. Take one quart of blackberry juice ; half a pound of loaf sugar ; quarter of an ounce each of nutmegs, cinnamon, and allspice ; a table- spoonful of cloves. Pulverize the spice, and boil all for fifteen or twenty minutes. When cold, add half a pint of brandy. This is excel- lent for summer complaint and cholera. Blackberry Vinegar. — Put the berries into a stone jar, and mash them thoroughly ; add enough cider-vinegar to cover it well ; stand in the sun all day and in the cellar all night, stir- ring well now and then ; strain, and put as many berries in the jar as were in it before, pour the strained vinegar over them, mash, and set in the sun all day ; strain a second time next day To each quart of this juice add o/ie pint of water and mix ; then to each three pints of this mixed juice, add five and a half pounds of white sugar. Place over the fire and stir until the sugar is dissolved. Let it come to a boil ; remove the scum ; and then take off and strain. Bottle while warm, and seal with wax. BLACK FISH.^The name popularly given to tauto^. It abounds all along the Atlantic coast from Long Island to Maine, and though somewhat dry in flavor, is a- favorite for cook- ing. Some do not like it boiled, but it is one of the best of fishes for baking. It is generally found alive in market, weighs from one to five pounds, and is in season from June to Decem- ber. Those weighing about a pound are best for frying ; and for baking those weighing three or four jjounds are the choicest. For cooking, See Bass and Blue Fish. 36 BLACKING BLANC-MANGE BLACKING. — Can generally be bought cheaper than it can be made at home. The following recipes, however, are excellent : Harness (Blacking for). — Take:-Mu\.ton suet, 2 oz ; beeswa.x, 6 oz ; sugar candy, 6 oz ; soft soap, 2 oz ; indigo, i oz ; turpentine, i gill. An excellent blacking for harness is made by melting two ounces of mutton suet with six ounces of beeswax ; add six ounces of sugar candy, two ounces of soft soap dissolved in water, and one ounce of indigo finely powdered ; when melted and well mixed, add to the whole a gill of turpentine. Apply with a sponge and polish with a dry brush. Shoes (Blacking for). — TaAe .--Ivory black, 3 oz : molasses, 2 oz ; sulphuric acid, i oz ; gum arable, i oz ; sweet oil, i teaspoonful ; vinegar, ipt. Mix three ounces of ivory black; two ounces of molasses ; one ounce of sulphuric acid ; one ounce of gum arable dissolved in a little water ; a tablespoonful of sweet oil ; and a pint of vinegar. Stir together thoroughly. This will be liquid blacking. It may be made into a paste by putting in only a little more than half a pint of vinegar. Stoves (Blacking for). — Taie .-Black lead, }i lb ; eggs, whites of 3 ; sour beer or porter. Mix half a pound of black lead with the whites of three eggs, well beaten ; then dilute to a thin paste by stirring in sour beer or porter. Apply with cloth or brush, and rub with dry brush. BLACK LEAD. — A familiar substance, much used for giving a black, shiny appearance to grates, fenders, stoves, and other articles of cast-iron furniture. Notwithstanding its name, it has no connection with metal lead ; it is sim- ply a mineral substance dug out of the earth in many parts of the world, in lumps, and reduced to powder for household use. There are sev- eral qualities of black lead, but the highest in price is the cheapest ; the poorer kinds are much adulterated, and there is no known sub- stance the addition of which does not impair the quality. The test is to observe the bright- ness of the polish it will give with least trouble. BLACK PUDDING. — A kind of sausage very popular in Scotland, made of hogs' blood with groats and various kinds of herbs such as onions, shallots, thyme, sage, garlic, marjoram, and parsley, to which lumps of fat are added. The whole is inclosed in a piece of the intestine of the pig and boiled, but it is usual before eating it, to cook it further by frying it, with or without previously warming it by immersion in hot water. When quite fresh, black puddings are savory and agreeable ; but as blood decom- poses rapidly, they are liable to become tainted before being cooked, and when still apparently fresh, and if kept long after being cooked, they lose their pleasant flavor and become sour and acid. The negroes of the Southern States make a preparation similar to this in " hog-killing " times. BLANCHING (French, Blanche).— To ren- der white ; also to remove hulls or skins from vegetables, etc., as almonds. It is accom- plished by putting them in cold water, bring- ing to a boil, and then plunging in cold water. BLANC-MANGE (Almond).— Ta^^. -Milk, I qt; gelatine, i oz ; almond, 3 oz; rose-water, i tablespoonful, white sugar, ^ of a cupful. Take one quart of milk ; one ounce of gela- tine ; three ounces of almond (with three or four bitter ones among them) blanched and pounded in a mortar, with a tablespoonful of rose-water ; three fourths of a cup of white Blanc-Mange Mould. sugar. Heat the milk to boiling; turn in the gelatine, which should have been previously soaked for an hour in a cup of the milk ; add the pounded almonds, and stir all together ten minutes before putting in the sugar. As soon as the gelatine has dissolved, remove from the fire; strain through a thin muslin bag, pressing hard to get the flavor of the almonds ; wet a mould with cold water, pour the blanc-mange into it, and set in a cold place till solid. Arrovvrroot Blanc-Mange. — Take .-Arrow- root, 4 tablespoonfuls ; milk, i pt; sugar, and some flavoring essence. Wet four tablespoonfuls of best Jamaica arrowroot with a little cold water ; pour over it one pint of boiling milk, stirring all the time ; sweeten and flavor (with any sort of essence) to taste. Turn it into the sauce-pan ; stir con- stantly while it just comes to a boil ; then remove from the fire, turn into a mould, and set where it will cool. Serve cold with sugar and cream. Chocolate Blanc-Mange — Take:-^lS\\!i, i qt; gelatine, i oz ; eggs, 3 ; grated chocolate, 4 tablespoonfuls ; sugar, nearly a cupful ; vanilla, 2 tablespoonfuls. Take a quart of sweet milk; one ounce of gelatine, soaked in a cup of the milk an hour ; three eggs, whites and yolks beaten separately ; four heaping tablespoonfuls of grated chocolate ; not quite a cupful of sugar ; and two teaspoonfuls of vanilla. Heat the milk to boiling ; pour in the gelatine and milk and stir until it is dissolved. Stir the sugar into the beaten yolks ; then beat the chocolate into this, and pour slowly upon the mixture the boiling milk, stirring steadily until all is in. Return the whole to the saucepan and heat gently, stirring carefully, till it almost boils. Then remove from the fire, turn into a bowl, and whip in lightly and briskly the beaten whites with the vanilb Pour off into moulds, and set away to cool. Cornstarch Blanc-Mange. — Take .--Corn- BLANKET BLEEDING 37 starch, 3 oz ; milk, one qt ; sugar, 2 tablespoon- fuls ; lemon peel. Put two tablespoonfuls of sugar, a few pieces of lemon peel and a quart of milk (having re- served one gill) over boiling water ; when a film covers it pour in the gill of milk in which the corn starch has been smoothly mixed ; stir until thick and leave it for five minutes to cook thoroughly. Pour into a mould wet with cold water. Serve cold with sugar and cream. Moss Blanc-Mange. — Take : Irish moss, I teacupful; milk, 3 qts; sugar; flavoring es- sence. Put a teacupful of Irish Moss into a dish and pour boiling water over it; leave it to stand about ten minutes. Then wash it out and throw it into cold water to rinse it. Put it into about three quarts of milk, and boil ten minutes or till it thickens. Add sugar, and flavor to taste. Strain through a very fine sieve or cloth into the moulds and set away to cool. Rice-Flour Blanc-Mange. — Take .--Ground rice, 4 tablespoonfuls ; milk, i qrt ; eggs, whites of three ; sugar ; lemon. Wet four tablespoonfuls of ground rice and a pinch of salt with a little milk, and stir into a quart of boiling milk. Sweeten to taste with refined sugar, and flavor to taste with lemon. Boil eight minutes, stirring all the time, then cool it, and add the whites of three eggs whipped to a froth. Replace it on the fire, and stir con- stantly till boiling hot ; then turn it into moulds and set away. This is an excellent dish for the sick. Wheat-Flour Blanc-Mange. — Make same as cornstarch or rice-flour blanc-mange. BLANKET. — Bed blankets are of various sizes and qualities. In buying get them amply large, as nothing is more uncomfortable than scant bed-clothes ; the large blankets are best also, because they are generally made of better kinds of wool than the smaller ones. To be durable, blankets must have weight, a closeness of fabric, and a sufficient quantity of wool in them; it is necessary therefore in choosing to look not merely at the nice appearance of the pile, but also to the weight and texture. Fine blankets are made stouter and heavier than coarse ones. Horse blankets are made of cheap wool and are woven very closely. BLEACHING. — The process by which colors or discolorations are removed from fabrics and raw materials and their natural whiteness restored. Linen and Cotton. — When cotton and linen are discolored by washing, age, or lying out of use, the best way of restoring their whiteness is to spread them out on the grass and expose to the dews and winds. If a quicker process is desired, soak the cloth twelve hours in a lye made by dissolving one pound of soda in a gallon of boiling hot water ; then boil for half an hour in the same liquid. A mixture must now be made of chloride of lime with eight times its quantity of water, which must be well shaken in a stone jar now and then for three days ; then allow it to settle and, when it is drawn off clear, steep the cloth in it for thirty-six hours, and then wash out in the ordinary manner. "Wool. — In bleaching wool it is necessary first to free it from its natural grease; this is done by scouring it with water mixed with stale wine. In using alkaline lyes for this purpose, great caution must be used ; for though wool is in- soluble in water it is capable of being dis- solved by a strong alkali. Sulphurous acid, or the vapor produced by burning sulphur, is likewise employed for whitening wool. BLEEDING. — The ordinary cases of bleeding which come from cuts and similar accidents are treated of elsewhere {see Cuts); but it is very desirable that every one, even children, should understand that in all cases of severe bleeding the only thing which can be safely depended on Finger Pressure. is pressure. Pressure of any kind properly applied will do ; but if nothing else is at hand and the bleeding is rapid, press your finger on or into the bleeding place (as shown in the cut) and keep it there till you can have assistance. A " vessel-compressor,'^ oV tourniquet," mz.y be applied with much good, if the bleeding be anywhere below the middle of the thigh. It is hardly likely that in sudden emergencies the instrument specially made for the purpose will Stick Tourniquet. be at hand, but a substitute may be readily con- trived thus : — Tie tightly, at some little distance above the wound, a pocket-handkerchief or 38 BLISTERS BLOODROOT cravat once or twice passed round the limb ; then, obtaining a piece of tough stick, push it under the handkerchief, and, by turning the stick, twist the handkerchief more and more tightly, until the bleeding ceases. As soon as this result has been attained, fasten the stick by another handkerchief tied round stick and limb together. This rude tourniquet may save life not unfrequently, by enabling the injured person to be transported even for some distance, without fear of further bleeding. Lungs (Bleeding at the) — The escape of blood from the mouth, from t!ie throat or lungs, is of little consequence when due to some acci- dental cause, but when of frequent occurrence it is an indication of lung or heart disease. Treatment. — Strict rest in bed with the head raised ; light diet and ice-cold drinks ; mustard to the chest ; alum, in doses of 20 grains for an adult, once in two hours. A teaspoonful of salt in water is a popular household remedy. Nose (Bleeding at the). — This is rather beneficial than otherwise, if not too profuse. When it requires to be stopped, apply cold water, ice, or cold keys to the back of the neck; throw back the head and raise the arms. If this does not stop it, dissolve a little alum in water and squirt it up the nostril with a small syringe. Should this fail, send for the doctor. It is not desirable to plug the nose, as the bleeding finds its way to the top of the throat. Make a roll of paper an inch long, and as thick as a lead pencil, and crowd it, bent, under the upper lip. A chronic tendency to nose- bleed may be permanently cured by bathing the neck with cold water every morning. Stomach (Bleeding at the). — It is a start- ling sight to see a person vomiting blood, but this is not always dangerous. It may usually be checked by lying on the back and taking occasional small draughts of iced water or lemonade. If the vomiting is severe, give two teaspoonfuls of vinegar and one teaspoonful of Epsom salts in a wineglass of cold water, re- peating the dose every half hour till the bleed- ing stops. BLISTERS. —Those which are caused by burns or scalds are treated of in their proper places. {See Burns and Scalds.) Bhsters are often produced purposely in medical prac- tice on the principle that morbid action in one part of the body may be relieved or removed by counter-irritation in another and neighboring part ; but it is not well to apply them except under a physician's advice. Many substances will produce a blister, such as mustard, iodine, and croton-oil ; but the powder of the dry can- tharis, or Spanish fly, operates rapidly and with certainty, and is now almost invaribly used. The plaster of Cantharides is usually employ- ed as a blister. It should be allowed to remain in contact with the skin about twelve hours. After its removal vesication is promoted by the application of a poultice. Cantharidal Collodion is often used and re- quires simply to be painted upon the skin. The raw surface produced in this manner af- fords a means of introducing medicinal substan- ces ; morphine, for instance, sprinkled on this raw surface, is quickly absorbed, and patients may be thus relieved when direct remedies could not be employed, as in violent colic or cholera. {See Morphine.) To Dress a Blister. — Great care must be taken in dressing a blister; unless perfect cleanliness is observed, an unhealthy sore is hable to be the result. Spread thinly, on a linen cloth, an ointment composed of one third beeswax to two thirds of tallow ; lay this upon a linen cloth folded many times. With a sharp pair of scissors make an aperture in the lower part of the blister bag, with a little hole above to give it vent. Break the raised skin as little as possible. Lay on the cloth spread as direct- ed. The blister should be dressed as often as three times in a day, and the dressing removed each time. BLOOD (as Food). — Blood consists of two parts, coaguluiii or clot, and the serum, and soon after it is drawn it separates into these spontaneously. The coagulum is the part that becomes solid and has the red color ; it is very analogous to flesh and possesses almost equal nutritive properties. The serum is nearly identical in substance with whites of eggs, and like it coagulates by heat. The blood of animals is used as food, and is ex- tremely digestible and wholesome, — that of the hog and ox is used for making black puddings ; but there is a strong popular prejudice against it which has prevented its coming into general use. Dr. Edward Smith, in his book on " Food," observes that this prejudice is formed partly on the prohibition to the Jews as contained in the Old Testament, and partly on the common belief that blood maybe diseased without show- ing any signs whereby the disease might be recog- nized. "As to the former," he says, "it may be scarcely necessary to add, that we eat a portion of blood in every kind of flesh, and that even when the animal is killed by cutting his throat after the Jewish fashion, it is not pos- sible to extract all the blood from the body, and that even the Jews must eat some of it. Moreover, blood contains nutritive elements of great value, and is inferior only to the flesh which is made from it. . . . If there be any ground for fear lest diseased germs should exist in the blood,, it may be set aside by the consideration that a temperature of 212° (that of boiling) if freely applied, will suffice to destroy all known elements of disease, and that blood when fresh and so cooked may be eaten with impunity. I think it would be folly to ob- ject to the use of blood as a food under proper restrictions, one of which should be that the ani- mal from which it was taken should not be in a state of disease." {See Black Pudding.) BLOODROOT. — Poison ; Syviptoms, thirst, faintness, dimness of vision; Antidote: Emetic. — A perennial plant of the poppy family which grows throughout the United States, and flow- ers beautifully in March and April. When any part of the plant is broken a juice flows out BLOUSE. BOILING 39 which is of a deep red color, hence its name. The root is much used in medicine. It is dried and pulverized, and adminstered while fresh, either in the powder or in pills prepared from it, the latter being preferable- A decoction is also made from it, in many parts of the coun- try ; but it should be used sparingly in any form. It is an acrid narcotic and emetic, and over-doses have proved fatal in some cases. The diseases for which it has been found most useful are coughs, colds, croup, and fevers : but it is also good for typhoid, pneumonia, scar- latina, rheumatism, jaundice, dyspepsia, etc. BLOUSE. — {See Sacque.) BLUEFISH.— Abound along the North American coast, and are known as "snapping mackerel," or " blue mackerel," in Virginia, as '■'■ Grecnfish;'''' in Carolina, '■'■Slapjack" and in Philadelphia as " Tailors^ In season from June ist to the end of Octo- ber : weight from two to six pounds. Excel- lent when fresh, they soon grow strong and rancid. Baked Bluefish. — Stuff the fish with a dress- ing made of about two cups of bread-crumbs, a little fat pork chopped fine, one egg, plenty of parsley, and pepper and salt, mixed well together; then sew the fish up. Fry a piece of pork to extract the gravy ; add half a teacup of hot water; lay the fish in, sprinkle it over with flour and put small lumps of butter over it ; bake one hour, basting often. Dish the fish ; add a little water and flour and butter to the gravy ; let it boil up once, and turn it over the fish ; garnish it with slices of lemon, or grated horseradish^ Boiled Bluefish. — Put the fish in a kettle, cover with cold water ; add five stalks of parsley, a middle sized onion sliced, salt, and three tablespoonfuls of vinegar. For a fish weigh- ing five pounds, boil half an hour, and for one of eight boil three quarters of an hour. Serve with drawn butter and eggs, or with lemon sauce, or with anchovy, caper, matelote, or to- mato. Broiled Bluefish. — Split in the back, and clean ; spread melted butter over it inside and out ; set the flesh side to the fire first, and when this is browned turn the other side ; a fish weighing three pounds will take half an hour to broil. When done rub a little more butter on, season with pepper and salt, and serve at once. Fried Bluefish. — Split in the back, clean thoroughly, and wipe dry ; then dip the fish in milk, let it stand five minutes to dry, roll in flour, and fry. Another way is to wipe the fish dry, after cleaning, dip in beaten egg, roll in bread-crumbs, and fry. The latter is espe- cially nice. BOILING. — This consists in keeping the food for a sufficient time in water heated to the boiling point ; if the water does not quite boil, it is called simmering. Most meats, to be prop>- perly boiled, should be put over the fire in boil- ing water ; but fowls and white meat generally require the water but a little warm, that the heat may penetrate gradually to the centre. All cooks should understand that water is converted into steam by being heated to the boiling point (212°), and that heat employed in the effort to raise it above that point is simply wasted. Some imagine that by using much fire, and causing the water to bubble much, it is made hotter in Iron Boiler. proportion to the noise it makes ; but this only causes the water to evaporate, or boil away fas- ter, without making it any hotter, and as the cooking of the meat depends upon the temper- ature, and not on the quantity of water, the meat will not be done any sooner by boiling fast, but on the contrary will in many cases be hardened on the outside, and longer in cooking. By too rapid boiling also, the meat is not only rendered harder, bat its savory juices are to a great extent evaporated and lost. The great art of boiling, therefore, for economy and good cooking, is to ketp the water jjist wider the boiling point ; and after it once boils, surpris- ingly little fuel will be req uired to do this. Cooks should also bear in mind that boiling meats for soup, and boiling them for solid food are en- tirely different processes : and that they can- not have in the same pot a well cooked piece of meat, and a supply of nutritious broth. The process for obtaining one is in fact diametrically opposite to that required for the other. If the object be to make a good soup, the meat should be cut in pieces, put in plenty of cold water, raised gradually to the boiling point, and then boiled well and long. {See Soup Digestor, in article on Soup.) The solid residue after this is done will be about as nutritious as a piece of sponge. If on the other hand a well cooked piece of meat is desired, it should be put whole in the pot when the water is boiling, and kept just under the boiling point till done; the liquid after this process may be used as a basis for soup. In boiling vegetables, some require soft water and others hard{i. e., containing lime salts). Soft water has a greater solvent power than hard, and when the object is to extract the juice of vegetables, as in making tea or barley water, soft water must be used; but when the juices are not to be extracted but preserved in the vegetable, then hard water 40 BOILS. BOOTS AND SHOES should be used with a little salt, and the vege- tables put in when it is boiling. Vegetables to be digestible should be boiled thoroughly ; and some recommend boiling them in two waters. In the case offish, as firmness after boiling is a desirable quality, hard water is decidedly the best, salt should, therefore, always be put into the water in which the fish are boiled and should not be put in until the water boils. {See Warren Cooker. Fish Kettle. BOILS. {See Abscess.) BOLOGNA-SAUSAGE.— A large kind of sausage, made in a peculiar way, and so named because manufactured first at Bologna, Italy. They are made of dry, preserved meats ; and their nutritive value is much greater than that of fresh sausage, since they are composed of meat entirely. Their flavor is agreeable and varied with garlic and cloves; and their nutri- tive value is equal to three times their weight of fresh meat. They are eaten raw, but care should be taken lest they are made of diseased pork which would be liable to produce trichin ous disease. BOMBAZET. — A thin, cheap woollen stuff, plain and twilled, with warp of single thread, pressed and finished without glazing. It is 21 or 22 inches wide. BOMBAZINE. — A mixed fabric, the warp being of silk and the woof of worsted. It can be had occasionally in colors; but it is generally black, and is used as an article of mourning for female dress. BONE. — Bone consists chiefly of an earthy base, called phosphate of lime and an organic ma- terial termed chondrin. Its numerous minute cells and interstices are filled with marrow. When bones are broken to pieces and boiled a long time in water, the gelatine, which is a modi- fication of chondrin produced by cooking,and the oily matter are extracted, thus making an excel- lent soup or gravy. The nutritive value of bones is not very great, still they maybe utilized in the preparation of soup and thus give variety to the table. Hundreds of pounds of good food are thrown away every year, even in poor fami- lies, by neglecting to utilize the bones. In making soup from bones, break or rasp them into very small pieces, and boil all day over a slow fire. Strain before using. BONE-FELON. — A collection of matter forming beneath the periosteum (the covering of the bone) of a joint of a thumb or finger. As the periosteum resists its working its way outward, there are few things which cause so much suffering while it lasts, and if allowed to have its own way, it may end in the loss of the joint affected and thus deform the hand for life. Its coming is manifested by a peculiar keen throbbing, thrilling, and persistent pain ; and, at this stage, progress may perhaps be arrested by soaking the part in a mixture made by dissolving a tablespoonful of saleratus in half a gill of vinegar. Let it be used as hot as can be borne, and repeat as often as the pain returns. Painting the part with tincture of Iodine, and then placing the finger for ten or fifteen minutes under a stream of cool water has been recommended. If matter has actually collected, however, // must be lanced at once down to the bone. This gives relief in an hour, which well repays for the suffering caused by the operation, which is really less than what is endured in a minute from the felon itself. If allowed to go on, the felon not unfrequently destroys the bone, before coming to the surface and thus causes from two to six weeks of intense suffering and a life-long deformity. In such a case warm poultices should be con- stantly applied, with a view of lessening the agony. BONED FOWL — Chop up and pound in a mortar i lb white veal, i lb fat pork, | box mushrooms, 2 tablespoonfuls parsley, | nut- meg, white pepper and salt, i teaspoonful powdered thyme, and the raw yolks of 3 eggs. Cut I lb of fat salt pork into fillets half an inch square ; cut also the remains of a cold boiled tongue in fillets.. Make an incision from the neck to the rump; cut the neck off short; draw the crop, pull the skin well back over the breasts, disjoint the wings, draw the skin back and down the breast; clear the whole body down to the legs, then bend them back to start them from the sockets, and cut the ligature ; when free keep pulling the skin down all round until the " pope's nose " is reached, cut through it and the carcase is out. Make layers of the preparedy(TrrzV and fillets of tongue and pork, inserting rows of mushrooms until full; sew it up the back, roll it in a long towel, secure it at each end, place it in a stew-pan with the scraps and trimmings chopped fine, i carrot, 2 calfs' feet, 2 onions, 4 cloves, I bay-leaf, 2 blades mace, a bouquet of parsley, garnished with 2 sprigs thyme, 3 green onions, the rind of i lemon, 2 glasses brandy, \ pint white wine, and white broth to cover; boil slowly 2 hours, and press between two dishes. Clarify the braise to garnish the dish. BONNY CLABBER. {See Clabber.) BOOKS. {See FURNITURE and LIBRARY.) BOOTS AND SHOES.— The shoe consists ofthesoleand theupperleather. Thepart which covers the upper is called the vamp, and the part which surrounds the heel is called the two BORDEAUX WINES BRAIN FEVER 41 gtiarters J these last are sewed together at the heel, and to the vamp at the middle of the foot on each side. Boots are simply shoes with a covering extending up the legs, though they are made usually of fewer pieces. The best boots and shoes, both for comfort and durability, have the uppers made of soft well-seasoned calf- skin and the soles of stout well-hammered Heats' leather. Various other kinds of leather, made from the skins of goats, horses, dogs, and seals, are used especially for ladies' shoes ; but they are lighter than calf-skin and not so effective in keeping out the wet. A coarse heavy kind of shoes, made with the uppers of canvas and the soles of wood have lately been mtroduced, but though superior to leather in point of durabihty and ventilation, they have met with little favor. There is probably no portion of our dress in which fashion has wrought such mischief as in the case of boots and shoes. None of our members are called upon to do more important work than the feet, yet instead of rendering their task as easy as possible they are fettered in close, hard, ill-fitting structures of which the fancy of the shoemaker and not the shape of the foot seems to have dictated the model. The mistaken idea that a very small foot is hand- some has crippled many ; whereas good taste demands that the foot should have a certain proportion to the rest of the body. But fashion not only compels the habitual wearing of shoes that are too small, but now and then devises ec- centricities which are even more directly and generally hurtful. The high-heeled shoes with the heels running forward under the instep, which ladies have been wearing the last few years, not only deform the feet, but distort the muscles of the entire leg, and destroy the equilibrium which the body should maintain on the spinal column. Boots and shoes ahke should, while fitting snugly around the instep, be large enough to feel easy at all times and especially to allow the toes some liberty of action. The best method of securing this is to have lasts made especially for the foot, and all shoes made on them. The heel also should be broad and low, and the sole flexible. To make Boots and Shoes Waterproof. — Melt in an earthen vessel, over a slow fire, half a pint of linseed oil, one ounce of beeswax, half an ounce of rosin, and one ounce of oil of turpentine. If new boots and shoes are satu- rated with this mixture, and left to hang in a warm place for a week or ten days, they will not only be entirely waterproof but the leather will also be soft and pliable. The soles may be rendered waterproof by applying a coat of gum-copal varnish to them, and repeating it until the pores of the leather are filled. BOUCHEE. — A small Pate (which see). BORDEAUX WINES. {See Claret.) BOUILLON. (See SoUPS.) BOX. — A comprehensive genus of plants, em- bracing numerous species which proceed in reg- ular succession from extremely small shrubs to trees thirty feet in height. Several varieties of the shrub are cultivated in our gardens. The leaves are thick and very green, and the flowers, which are quite small, grow in clusters all over the plant. The divay-f box is the species most generally cultivated, and being hardy and ever- green it is unequalled for forming low hedges or borderings for garden-walls and flower-beds. If kept smoothly trimmed these hedges are very pretty, and once fairly started they will last for years without requiring attention. To raise, procure plenty of shoots from the florist and plant them in early spring close together in a rich, dry, and slightly sandy soil. If in growing, some of the bushes lag behind the others considerably, pull them up and substitute more vigorous plants. BRAIN FEVER. — A term often inexactly used to denote a variety of fevers in which brain symptoms predominate. It may with propriety be employed to denote the fever re- sulting from inflammation of the membranes covering the brain, or intense congestion of the brain itself. Exposure to a hot sun, is a well-established cause of brain fever. It may also result from hard drinking, Bright's Disease, and perhaps rheumatism. Acute congestion may likewise arise from excessive study, grief, anxiety, or anger, gormandizing, etc. The symptoms are a severe pain in the head, red- ness or suffusion of the eyes, violent flushing of the face, disturbed sleep, heat of the head and dryness cf the skin, costiveness and sometimes retention of urine. When the disease has ad- vanced these symptoms are followed by delirium or stupor. Treatment. — As brain fever often proves fatal in a few days, it requires the most speedy treat- ment ; but a mistake is very dangerous, and a physician should be called immediately. When the symptoms first present themselves, the patient should be kept very quiet and only al- lowed to partake sparingly of farinaceous food, such as water-gruel, roasted or boiled fruits, jel- lies, preserves, etc. Bleeding from the nose af- fords great relief, and when it comes of its own accord it is by no means to be stopped, but pro- moted by applying cloths dipped in warm water to the part. Linen cloths wetted with vinegar and water, cold spirituous lotions, diluted ether, or iced water should be kept constantly on the temples and forehead, renewing them as often as they become dry. Cold applied to the top of the head by means of wet cloths or pounded ice is also excellent. The feet should be fre- quently placed in warm water; and to assist in diminishing the tendency of blood to the head it should be elevated by pillov.'s. The bowels if confined should be kept open with purgatives, saline laxatives to be employed by preference, and bromide of potassium, in fifteen to thirty grain doses, may be administered every 3 to 4 hours. Besides the application of cold to the brain, the most important thing is to keep the sufferer quiet ; he must be soothed and humor- ed even in his whims, and great care taken that he is not disturbed or excited in any way. The symptoms of recovery are a reduction of the heat about the head, a return to consciousness 42 BRAISING BRAWN and power of sleep. An enfeeblement of the memory frequently persists for some weeks following the attack. BRAISING. — This is simply a more expen- sive mode of stewing meat. The followijig Frertch receipt will explain the process : We would observe, however, that the layers of beef or veal in which the joint to be braised is im- bedded can afterwards be converted into an excellent soup, gravy, or glaze ; and that, con- sequently, there need be no waste, no unreason- able degree of expense attending it ; but it is a troublesome process, and quite as good a result may be obtained by simmering the meat in very strong gravy. Should the flavor of the bacon be considered an advantage, slices of it can be laid on the meat, and tied to it with a piece of tape. " To braise the inside (or stnall fillet^ as it is called in France) of a sirloin of beef : Raise the fillet clean froiji the joint ; and with a sharp knife strip off all the skin, leaving the surface of the meat as smooth as possible ; have ready some strips of unsmoked bacon, half as thick as your little finger, roll them in a mixture of thyme finely minced, spices in powder, and a little pepper and salt. Lard the fillet quite through with these, and tie it round with tape in any shape you choose. Line the bottom of a stewpan (or braising pan) with slices of bacon ; English Braising- Pan. next put in a layer of beef or veal, four onions, two bay leaves, two carrots, and a bunch of sweet herbs, and place the fillet on them. Cover it with slices of bacon, put some trim- mings of meat all round it, and pour on to it half a pint of good beef broth or gravy. Let it stew as gently as possible for two hours and a half ; take it up, and keep it very hot ; strain, and reduce the gravy by quick boiling until it is thick enough to glaze with ; brush "the meat over with it ; put the rest in the dish with the fillet, after the tape has been removed from it, and send it direct}^ to table." Equal parts of Madeira and gravy are some- times used to moisten the meat. Copper Stew- Pan. No attempt should be made to braise a joint in any vessel that is not very nearly of its own size. Braising-pans are of various forms. The best is that represented in the accompany- ing illustration ; but a stew-pan of modern form, or any other vessel that will admit of coals being placed upon the lid, will answer the purpose. BRANDY. — Brandy is made by distillation from wine, and genuine brandy can be made in no other way ; it is, therefore, in its pure state the choicest and most agreeable of the class of ardent spirits. The best brandy is made from the white wines of the Cognac and Annagnac district of France ; but as looo gallons of wine makes only loo to 150 gallons of brandy, it may be imagined that some inferior wanes are generally substituted for delicate and highly flavored wines. In point of fact, however, the greater part of the brandy consumed all over the world, is not made from wine at all, but is simply alcohol distilled and flavored with oil of Cognac. Fiery potato s]Mrits are also frequently convert- ed into so-called brandy by distillation and "flavoring." Among the adulterations of brandy, hot and pungent substances, such as pepper, capsicum, ginger, etc., are added to give the appearance of strength. They may be de- tected by evaporating a little of the suspected brandy nearly to dryness, when the acrid and burning taste will be sensibly increased if such substances have been used. The liquors manufactured in this country and known as apple bratidy, peach brandy, blackberry brandy, and the like, are not bran- dies at all but a radically different spirit. BRANT. — A fine bird much sought after by gunners, and known variously as " horsefoot snipe," and " turnstone." It is very rich and savory, and may generally be found in the markets in April and May, and again in Sep- tember and October. It is scarcely suitable for eating purposes at other times of the year. For method of cooking see Snipe. BRASIER. {See Warming-Pan.) BRASS-WARE. — Before the invention of tinned iron, brass was the most popular sub- stance for making pots and kettles, sauce-pans, stew-pans, and similar utensils. It is less liable to rust or be acted upon by acids and other corrosive substances than copper, and is con- sequently easy to keep clean, and safer than the latter. It is far from desirable however as a material for cooking utensils, and since iron is both cheaper and better, it should for this purpose, at least, go entirely out of use. Into ornamentation of furniture of course, it enters appropriately enough. To Clean. — The best substance for clean- ing brass-ware is bath-brick, pulverized, and rubbed on vigorously with a coarse, damj) rag. Whiting applied dry, is also good. BRAWN. — The prepared flesh of the wild boar or domestic hog, usually made of the head, cheeks, tongue, and ears. It is a peculiar kind of fat, and is very nutritious for those whose stomachs can dissolve it. BRAZIL NUT BREAD 43 To Make. — Take a pig's head weighing about six pounds ; one pound of lean beef ; one teaspoonf ul of salt ; one half teaspoonful each of black pepper, cayenne pepper, and mace; a i^inch of cloves ; and a small onion minced very fine. Clean the head carefully, and stew with the beef in enough cold water to cover. When the bones will slip out easily, remove them, after draining off the liquor; chop the meat up fine while it is hot, put in the seasonings, and pour all into a mould that has been wetted inside. By having special moulds the brawn can be made into a great variety of fanciful shapes. BRAZIL-NUT. — These nuts, as their name implies, are a native of South America. They have a large, white kernel in a brown, rough, three-cornered shell, taste like the hazel-nut, and are extremely rich and oily. They are in- digestible and should be eaten rarely ; children, especially, should never be permitted to eat them. The fresh nuts arrive from March to May, but they are not good until they have dried several months. BREAD. — Bread is, in a peculiar sense, the " staff of life," and is one of the most important subjects in the whole range of domestic econ- omy. Badly cooked meats, or pastry, or vege- tables, may be endured with more or less of patience provided there is plenty of good whole- some bread to fall back upon, — they may even be dispensed with for a time ; but if the bread is bad, the health of the family cannot possibly be maintained. Bread-making is an art which should be thoroughly mastered by every house- keeper in her earliest experience as such ; and the young women should be taught it as they grow up, even if they attempt no other branch of the art of cookery. For the making of good bread three things are indispensable : the right kind of flour, good yeast, and careful baking. The flour should be the best that can be had, and above all things dty j new flour cannot be made to answer, it should be at least three months old, and should also be elastic and odorless. New flour may sometimes be ripened for use by spreading enough for each baking in a large tray and exposing it to the hot sun for several hours, or by setting it near a fire for the same length of time ; but this is troublesome, and not always successful, and it is best to return the flour at once if it is found not to be per- fectly dry. (The following are good tests in buying flour; on squeezing a handful it should retain the print of the skin ; the grain should be perceptible in rubbing between the thumb and finger.) Good, strong yeast is also indispen- sable, for, without it, bread cannot be hght and digestible. In the cities what is known as distillery yeast may usually be had of the baker, and occasionally good yeast cakes ; but home-brewed yeast is most reliable, and con-, sequently most satisfactory to use. (^See Yeast.) After the dough is mixed, — it should be made as soft as it can be conveniently handled, — it must be set for several hours in a warm (not too warm) place where it will be ex- posed to a steady, even temperature. Too much heat excites too rapid fermentation, and makes the bread sour; too little, on the other hand, arrests the process, and makes the bread heavy, lumpy, and soggy. Before being put into the oven the dough should be kneaded till it is elastic and flexible as india-rubber. The bak- ing is the part of the process in which bread is most frequently spoiled, and this should be carefully attended to. The ovens must be of just the right heat when the pans are first put in, and the heat must be kept uniform while the cooking is in progress, if a mistake is made in either case the baking is spoiled. As to the degree of heat, it depends somewhat on the substance of which the bread is made, but in no case should the oven be too hot. The best plan is to use a thermometer and decide the degree by experiment ; but in the absence of this, if the bared arm can be held in the oven for half a minute it is about right for the dough. To Make (Plain). — Put eight quarts of flour (sifted) into the tray ; pour in a pint of home-made yeast, mix with a pint of warm water ; then work them together till a thick batter is made. Scatter a handful of flour over this batter, lay a warm towel over the whole, set it in a warm place to rise. This is called the sponge. When the sponge has risen so as to crack the flour on the top, which will take from three to five hours, scatter over it two table- spoonfuls of fine salt ; add, in small quantities at a time, about two quarts of warm milk or water ; knead the whole thoi-otighly., adding flour enough to make a soft dough ; then shape it into a round mass, and set it in a warm place ; when light, mould into loaves, and, when these are light, bake from thirty to sixty minutes ac- cording to the size. Barley Bread. — This is very popular in Scotland, Norway and all countries where wheat will not grow, but is seldom made in this country. It is wholesome, however, and nutritious, and very palatable when eaten warm with butter. Use no yeast : but mix the barley-meal with warm water and a little salt to the consistency of a stiff dough. Bake in flat cakes either in the oven or before the fire. Boston Bro-wn Bread. — Take : Home-made yeast, i teacupful; flour, 3 teacupfuls; potatoes, 6 ; water, i qt ; lard, 2 tablespoonfuls : brown sugar, 2 tablespoonfuls; Indian meal, 2 qts ; rye flour, i qt ; soda, i teaspoonful ; salt, i table- spoonful. Make a sponge with one teacupful of yeast, six potatoes mashed fine with three cups of flour, one quart of warm water ; two table- spoonfuls of lard, and two tablespoonfuls of brown sugar. Set to rise over night or for five or six hours. When light, sift into the bread-tray two quarts of Indian meal ; one quart of rye flour ; and one tablespoonful each of soda or saleratus and salt ; mix this up very soft with the risen sponge, adding warm water, if needed, and work in gradually half a teacupful of molasses, Knead well 44 BREAD and set to rise six or seven hours. Then work over again, divide into loaves, and set to rise again for one hour. Then bake four hours in a moderately heated oven. Brown Bread. —/"^/f^.- Indian meal, i qt ; rye flour, i qt ; water, i pt ; home-made yeast, I teacupful ; salt, to taste. Take a quart of Indian meal, scald it with a pint of hot water, and when it becomes luke- warm, stir into it a quart of rye flour, a teacup- ful of yeast, the usual quantity of salt: and enough tepid water to make a rather stiff dough, set to rise as with other bread, and bake in two loaves an hour and a half. Corn Bread. — Take: Indian meal, i qt. ; boiling water, i qt ; yeast, i teacupful : salt. Mix a quart of Indian meal with a little cold water ; stir it into a quart of boiling water and let it boil an hour ; stir in a little salt, take it from the fire ; let it stand till luke-warm, then stir in half a teacupful of yeast and enough Indian meal to make it of the consistency of dough. Set to rise several hours, and when light, bake in two loaves an hour and a half. Graham Bread. — Take: Graham flour, 3 qts. ; warm water, i qt. ; home-made yeast, i gill ; syrup, I gill ; salt, i tablespoonful ; soda, i even teaspoonful. Mix all the ingredients thoroughly, put it in well-buttered pans and leave it in a warm place to rise ; or let it rise slowly over night in the bowl in which it was mixed, and, unless very light in the morning, let it stand fifteen or twenty minutes in the pans before putting it in the oven. Bake about an hour and a half. n. — Thin a pint of light bread sponge with a pint of warm water ; add two tablespoonfuls of molasses, a teaspoonful of salt, and sufficient Graham flour to make a batter that can be stirred with a spoon ; put it in well-buttered pans, and when light, bake. A part of this may be baked in gem-pans for breakfast or tea. If wanted for tea and the bread is light in the morning, keep it in a cold place until half an hour before the time for baking. Indian Pone. — Take:-\'s\6\2ca meal, i qt; lard, I tablespoonful ; salt, i teaspoonful ; water or milk. Take one quart of Indian meal; mix it with enough hot water to make a moderately stiff dough, work in a tablespoonful of lard, and a teaspoonful of salt ; mould into thick oblong loaves (or pones), rounded on top ; and bake in a rather quick oven till brown. Bat hot with butter. Milk instead of water is an improve- ment. Oatmeal Bread. — This is seldom made in this country, but it is very wholesome and not un- palatable. Make as directed for barley bread. When made thick, this bread in Scotland is called bannock ; the term cakes is applied to the thin loaves, which are first baked upon a hot plate or griddle till they are stiff enough to stand upon their edges, and then toasted on the hearth before the fire till they are crisp. In farm- houses they bake a considerable quantity at once, and keep them on a rack fixed to the ceiling to be eaten when needed. They may be kept a long time if the room is dry. Potato Bread. — Take .•-Potatoes ; flour ; yeast ; lukewarm water. Boil good mealy potatoes soft, then peel and mash them fine. Sift flour upon them in the proportion of two-thirds of flour to one- third of potatoes ; add the yeast, and enough lukewarm water to bring the whole to the con- sistency of dough. Knead well. This bread will rise more quickly than common wheat bread, and it should be baked as soon as risen, for it turns sour very soon. Pumpkin Bread. — Take .--Pumpkin ; yeast; Indian meal ; salt. Take a ripe pumpkin, stew and strain ; add yeast, Indian meal enough to stiffen it, and a little salt ; set to rise, and bake in the usual way. This makes excellent bread. Rice Bread. — Take: Rice, i pt ; rice flour or wheat flour, 2 qts ; home made yeast, half a teacupful ; salt i teaspoonful ; raUk. Boil a pint of rice till soft, and mix it with two quarts of rice flour or wheat flour. When cool add half a teacupful of yeast, a teaspoon- ful of salt, and enough milk to make a soft dough. When it has risen, bake in small but- tered pans. n. Take .--Rice flour, 3 pts ; wheat flour ; milk and water ; yeast, ^pt ; salt 2 teaspoonfuls. Mix three pints of rice flour with cold milk and water to a thin gruel, and boil it three minutes ; then stir in wheat flour till as stiff as can be stirred with a spoon. When this has cooled down to blood heat, add half a pint of home-brewed yeast, and two level teaspoonfuls of salt. Knead into soft, elastic dough, and when light, bake in a moderately quick oven. Rye Bread. — Take .--Indian meal, 3 cupfuls ; rye flour, 4 cups; wheat flour, 6 cups ; sugar, i cup ; home-made yeast, I cup ; warm water. Mix three cups of Indian meal, scalded, with four cups of rye flour, six cups of wheat flour, one cup of sugar, one cup of yeast, and enough warm water to reduce to the consistency of soft dough. Knead well, and when risen bake three-quarters of an hour in small buttered pans, or cups. II. Take:-KyQ. flour ; milk or water ; yeast ; butter ; salt. Wet up rye flour with lukewarm milk (water will do but is not so good). Put in the same proportion of yeast as for wheat bread. For two quarts of flour put in a teaspoonful of salt, and a tablespoonful of melted butter. Knead into a soft dough, and set to rise. When light, put it into pans, without moulding it up ; let it remain in them twenty minutes, and then bake slowly three or four hours. Stale Bread (to improve). — Steam it half an hour or so and shut it up from the air. Unleavened Bread. — Take .--Flour ; warm water or milk ; lard ; salt. This is made without yeast or fermentation, and is the simplest and easiest way to pre- pare bread, though not the healthiest. Flour made into a stiff dough with warm water or BREAD-CRUMBING BREAKFAST 45 milk, a little lard, and suet, and baked in thin cakes, is very palatable eaten hot. It may be baked as soon as mixed. The Jews make the bread in this way which they use for the Passover or " feast of unleavened bread." BREAD-ORUMBING is performed by roll- ing in dry, finely-sifted bread-crumbs, then into a mixture of one egg beaten with one- third of a cup of milk — salt and white pepper to taste — then into bread crumbs again, great care being exercised to cover the whole surface, to prevent the grease from entering. In bread- crumbing sweet dishes, dispense with the salt and pepper in the egg mixture. To broil any- thing bread-crumbed, proceed as described, finishing by dipping in melted butter and in bread-crumbs again. BREAKFAST — The substantial and hearty meal partaken of by Americans, is the bone of a very great contention. On the one hand it is maintained it is //z Hockheimer. jBrussel sprouts a la Bechamel. ) ) Fried oysters. I Celery and lettuce, mixed with mayonnaise. Tutti frutti, assorted cakes, coffee. WINTER. Chicken consomme with poached eggs. ; Small middle cut (darne) of salmon, with anchovy sauce and shrimps. ' Potatoes 'a la Printaniere. ! Chicken croquettes. \ Canned stiing beans (Haricdts verts\ \ Sorbet au kirch^vasser. ! Roast saddle of Southdown mutton, sauce soubise. Turnips au veloute. ( Broiled quails aux croutons. \ Endive with plain dressing. i Cream, in mould of swan and cygnets ■] Macaroons, bonbons, chocolate wafers, (Fruits, and nuts. Vienna coffee {coffee with whipped cream (Madeira. ) Chateau Latour. Clos Vougeot. Sauterne^ " (• Sherry. piled on it). BREAM The variegated bream or dace, the only species known here, abounds in fresh Bream. colored, and rarely over six inches in length. It is not very highly esteemed for eating purposes ; but is, nevertheless, sweet and daintily flavored, and makes an excellent dish fried. Bream may be found in the markets duriftg the winter months. Prepared and cook- ed Hke mackerel. BREWING. — The process by which ale and beer are made. All malt liquors are manufac- tured from malt, which is usually produced from the parched grain of the germinating barley ; though it can be made from wheat and other seeds, and in fact from any substance contain- ing sugar. The first step in the process of brewing is to select barley with full, round, heavy and sweet grains, of uniform quality, and not a mixture of different crops. This grain is first steeped in cold water for a period of not less than forty hours, in order that it may soak up the utmost possible quantity of water ; if the water during this time exhibits any signs of fermentation it must be drawn off and replaced with cold water. After the steep- ing it is spread upon the floor of the malt house to a depth of about sixteen inches, which is called the conch. It is allowed to remain in this situation for twenty-six hours ; it is then turned by wooden shovels, and the depth of the couch is somewhat diminished. This pro- cess is repeated twice a day or oftener, and the depth of the barley is gradually diminished. In this state the barley absorbs oxygen from the air, and gives out carbonic acid, the tem- perature of the barley in the meantime being greatly increased, so that it shows a heat ten degrees above that of the surrounding atmos- phere. At the time this part of the process is going on, the barley gives out an agreeable odor, like that of apples, and becomes covered with moisture. The appearance of this mois- ture is called sweating. The interior of the grain by this time has undergone considerable change, its color has become whiter, and from being firm and dense it has become loose and crumbles to powder between the fingers. It is now taken to the kiln, and exposed to a heat of 90°, which is gradually increased to 140° or even higher. The tiny rootlets which had begun to sprout forth are then cleared away, and the grain has become malt. Brewers use three kinds of malt, which are known as pale or amber malt, brown or plain malt, and roasted or black malt. The first only is fermentable, the second is employed to give flavor to beer, and the last is used as a coloring matter to BRICK BRIGHT'S DISEASE 47 give the dark color to porters and stouts. The two last malts are made by carrying the roasting process so far as to destroy the sugar ; whilst in the black malt it is charred by the heat to which it is exposed. After the malt has been prepared the brew- ing process proper is commenced, and this also consists of several distinct operations. The first is to grind the malt, and this is done either by millstones or iron rollers. The grist thus produced has now to be mashed. For this purpose the malt is put into a mash-tub, and then hot water is let in upon it and run off by taps from the bottom of the tub. Successive quantities of hot water are in the same manner run through the malt, and the worts thus obtained are mixed together and introduced into a large copper. The hops are then added and the liquor is boiled ; after boiling it is strained from the hops and let into vessels to cool. When brought down to the proper temperature, the liquor is passed into the fermenting tub. There a quantity of yeast is added, and when the fermentation has brought the quantity of sugar down to a certain point, the yeast is cleaned away ; this process is called cleaning. The beer is now run into vats or casks, which is called racking. It is still, however, thick and muddy, and a solution of gelatine or isinglass is added for the purpose Qi fining it. The beer is then bunged up, and is ready for use at various periods. Beer can be made to vary greatly in its quality according to the way in which this process of brewing has been carried on. Of course the stronger the wort, the more sugar and the more alcohol as the result of fermentation ; but the fermen- tation may be carried up to various points. By stopping it before the latter stage, the sweet ales are made, which become stronger by keeping. If the fermentation is not arrested but carried on till the sugar is exhausted, and a large quantity of hops is added, the pale bitter ales are produced. BRICK. — A building material made of clay in rectangular blocks, and baked in the sun or by fire. When they are well made, and properly burned, there is no substance for building purposes equal to bricks in durability. All clays consist of two kinds of earth, alumina and silica, and when kneaded with water form a paste that is plastic or capable of being moulded into any form. In many parts of the country, good brick earth exists in a natural state, but frequently there is either too much or too little sand, and this has to be rectified either by adding " fat " or sticky clay or sand. The common process of brick-making is as follows : Brick earth, consisting of a clayey loam, is usually dug in September and exposed in heaps of a few feet in height to the action of the frost during the winter, which pulverizes and tempers it. The small stones are then separated by grinding it in water and running it through a grating. It is then mixed with water to the consistency of cream, and after standing till it has acquired a sufficient past- iness, it is tempered by being run through a pug-mill, when it is ready to be moulded. Before the invention of the pug-mill, the mortar was thrown into a shallow pit in which it was trodden out by the feet of men and oxen. As the clay comes out of the pug-mill it is taken to the moulder's bench and separated into small pieces. Each of these pieces is then placed into the mould, pressed flat, and the top scraped off with a flat stick. The newly moulded bricks are then carried in a wheelbarrow to a place where, arranged on each other diagonally, with spaces between, they are dried in the air suffi- ciently to bear removal, and are then ready for burning. Should the weather be fine, a few days will suffice for this drying. In baking bricks they are arranged either in kilns or clamps. The former are permanent ovens on an im- mense scale, and are commonly used in England ; the open method of arranging the bricks so that they form their own ovens is the plan almost universally adopted in this country. The top and sides of these kilns or clamps are built of bricks that have been baked, and flues for the heat are carried through every part of the pile. From 20,000 to 1,000,000 bricks are baked in one kiln, and the average time for bak- ing is eight days. In purchasing bricks care should be taken to select those which have been well burned, and which look smooth and solid. If the baking has been imperfectly done, or the pro- portion of sand in the clay was too great, the bricks will crumble to pieces when exposed to the weather. A good test when hard bricks are desired, is to soak a piece in water ; if the baking has been thorough it will not dissolve into mud. BRIGHT'S DISEASE.— A term applied to a number of different affections of the kidneys, so called because they were first described by Dr. Bright. The causes of kidney diseases are any which cause congestion of the kidneys — in- dulgence in strong drink, exposure to wet and cold, scarlet fever, fever and ague or similar dis- eases, and pregnancy. The symptoms of Bright's disease depend upon whether the patient suf- fers from the acute or chronic form. In acute cases there are pains in the back and loins, at first slight and occasional, but gradually dull, heavy, and settled, accompanied with restless- ness and fever, and the usual functional disor- ders in other organs ; loss of appetite, vomiting and sometimes purging, and diminution or entire suppression of the urine. These symp- toms are succeeded by swelling of the face and extremities, and in extreme cases by gen- eral dropsy. Should the above symptoms fail to point out the disease, heat applied to the urine will at once indicate its character, as there is in Bright's disease always more or less al- bumen in the urine which solidifies on the application of heat. The symptoms other than those furnished by boiling the urine, unless dropsy exists, are as a rule so obscure in chronic cases as rarely to be recognized except 48 BRINE BROCCOLI by a practiced physician. Acute cases of Bright's disease usually recover under suitable treatment. Chronic cases are indeed incurable, but with careful attention to the health, and judicious professional care and advice, life is often prolonged for many years. Medical aid must be had in all cases. BRINE.— The solution of salt and saltpetre usually made use of in preserving meats. An excellent brine maybe made by mixing a pound and a half of sugar or molasses and two ounces of saltpetre (or saleratus) in four gallons of water ; if it is to last only a month or two, put in six pounds of salt, if longer nine pounds. Boil all together gently, skim, and then let it cool. Put the meat in the vessels in which it is to stand, and pour the brine on till it is covered. At least once in two months the brine should be boiled and skimmed, and have two ounces of sugar and half a pound of salt added. Even then it is doubtful if brine can be kept fit for use beyond a few months' time. It acquires poisonous properties from standing long in contact with the meat, and unless the scum which rises to the surface is kept carefully skimmed off, fatal effects may result from its use. BRISKET. — That portion of the breast of beef which hes next to the ribs. It is rather coarse in grain and in flavor, but makes excel- lent soup or broth, and is a very good piece corned or salted. {See Beef.) BRISTOL-BOARD. — A kind of stiff strong pasteboard, made smooth by glazing, and much used for boxes, and such portions of needlework as require stiffening. It is also much the best material for the cutting of patterns which are much in use. BRISTOL-BRICK. — A sort of brick used for cleaning steel and all kinds of cutlery, man- ufactured for some years exclusively in Bristol, England. A small vein of sand suitable to the purpose was found near Liverpool, but was soon exhausted. Shortly afterwards the same kind of sand used in the Bristol bricks was discovered by accident at South Hampton, N. H. ; and since that time, bricks fully equal to the imported article have been manufactured extensively in this country. In using, pulver- ize and rub with a wet cloth. BRITANNIA. — A composition of tin, anti- mony, copper and brass, which has entirely su- perseded pewter and tin in the manufacture of very many articles of household use. It is not easily acted upon by acids, and is perfectly safe to use for cooking and table purposes. It also takes a high polish, and does not readily tarnish ; when kept very bright it has great beauty, far excelling pewter, and approaching in lustre to silver. There are vari- ous qualities of Britannia ware, arising from the introduction of lead into some kinds of it; the best is firm and silvery looking, and will not easily bend. Coffee-pots, tea-pots, and similar utensils, made of the britannia metal should not be placed on the fire, as they are liable to melt on fires at high temperatures. — Most of the silver-plated goods now in such general use have britannia for their base. BROADCLOTH. — A fine quality of woollen cloth, about twenty-nine inches wide, and very closely woven, with a short smooth nap. It is manufactured chiefly for men's outer garments, though used also for ladies' cloaks, coats, and the like, and may be had in any of the darker colors. In cutting broadcloth, shrink it first by wetting in cold water and exposing to the sun, and be careful to cut so that the nap will smooth down- wards. BROCADE. — Brocade proper is a stout silken stuff, variegated with gold and silver, raised and enriched with flowers, foliage, and other orna- ments, and was very much used for women's dress during the 17th and i8th centuries. This fashion of dress was never in good taste and did not last long, and the name was then given to rich silk stuffs which were adorned with worked flowers without gold or silver. At present the term brocade is applied to various silks, as satins, taffetas, lute-strings, and even to woollen stuffs and grosgrains, if they are ornamented with flowers or other figures. BROCATEL. — A fabric of silk or wool, or of both combined, used for upholstering; it is usu- ally of rich designs, requiring the greatest care in its wearing ; and until very lately was woven exclusively on hand looms. The French bro- catel is the best, but is very costly. BROCCOLI. — A species of cabbage very closely resembling the cauliflower, from which it differs by no very precise characteristic save that in most varieties the head of the broccoli is purplish, while that of the cauli- flower is white. The broccoli is very hardy and prolific, and may be raised by sowing the seed in open beds early in the spring, or in summer, or autumn, and transplanting the plants once or twice. It has a woody stem, and may be propagated by cuttings as well as by seed. To do this take a portion of the old stem containing an eye or bud, dry it well in the sun, then stick it into the garden soil, and do not water till it shows signs of growing. Plant in rows like cabbage. Broccoli is gener- ally abundant in the market from September to November. Boiled Broccoli. — Clean and wash the head well in cold water, throw into boiling water with a little salt and a little flour, and boil till tender, which will take from ten to fifteen minutes, and then drain them. Serve hot with drawn butter. Eggs (Broccoli with). — Boil two or three heads as above ; have ready two teacupfuls of butter drawn in the usual way, and beat into it, while hot, four well whipped eggs. Lay but- tered toast on the bottom of a hot dish and place on this the largest head of broccoli whole, as a centre-piece, arrange the smaller heads quartered about this, and pour the egg- sauce over the whole. Fried Broccoli. — Prepare as above, and boil about five minutes or until half done ; then dip them in batter and fry in hot fat. BROILING BRONZE 49 Dish them in a hot dish, sprinkle salt all over them, and serve at once hot. BROILING-. — For steaks, chops, and in fact all kinds of meat, broiHng is in every respect a better method of cooking than frying. It produces a much more palatable and whole- some dish, and has the further recommendation of being the most expeditious and simplest mode of" cooking. Broiling is simply a quicker kind of roasting, the meat being placed over instead of before the fire. In order to do it well the fire should be glowing hot and free from smoke, and the meat should be turned often so as to expose all sides to the heat equally ; for this purpose broiling tongs should be used, and not a fork which lets out the gravy. As the surface of the meat is set firm almost immediately, the internal juices are retained, and this accounts for the great juiciness and savoriness of meat well broiled. Of all methods of cooking, broiling is the best suited and most acceptable to invahds ; and it recommends itself to small families, and those who have to do their own cooking, as affording a means of dressing a small quantity of meat hot as delicately as the largest quantity. The time required for broiling will depend on the kind of meat, and the thickness of the slices into which it has been cut; but for the ordinary steak or chop fifteen minutes will usually suf- fice. Steaks or cutlets may be quickly cooked with a sheet or two of lighted paper only, in the apparatus shown below, and called a Conjuror. Lift off the cover and lay in the meat properly seasoned, with a small slice of butter under it, and insert the lighted paper in the aperture shown in the plate ; in from A Conjuror. eight to ten minutes the meat will be done, and found to be remarkably tender, and very palatable : it must be turned and moved occa- sionally during the process. This is an especially convenient mode of cooking for persons whose hours of dining are rendered un- certain by the nature of their avocations. BROKEN BONES. {See Fractures.) BROMA. {See Chocolate.) BRONCHITIS. An inflammatory disease of the bronchial tubes or air passages between the lungs and the throat. It is rarely a serious disease except in the young, aged and feeble. Its treatment had, however, better be left to the medical adviser. Bronchitis, when not 4 simply a companion of some other disease, is not unfrequently brought on by cold or sudden changes in the weather ; and the symptoms are at first those of a common cold in the head, accompanied by fever, and an occasional hacking cough. The cough increases in fre- quency, pain in the chest is experienced during the act of coughing; and the patient has a feeling of weariness and oppression. If the attack is severe, all these symptoms become more intense, and moderate fever is developed. The breathing in asthmatic persons produces a kind of wheezing noise, and as the disease progresses, the mucus raised in coughing becomes thick, yellowish and viscous. The cough is then said to become loose, and a feel- ing of comfort is experienced. In the course of a few days, if the disease has been arrested, the symptoms begin to decrease in severity, the expectorated matter becomes less abundant, the pain in the chest and difficulty of respira- tion pass off, and the disease ends in conva- lescence. Treatment. — In the earlier stages of catarrh the development of bronchitis may frequently be arrested by frequent use of a gargle made by dissolving a teaspoonful of com- mon saleratus or chlorate of potash in a tumbler of water.. Should this fail, and bron- chitis become developed, a mustard plaster should be applied to the chest (not strong enough to draw a blister), the feet bathed in hot water, and warm emollient drinks, such as barley water or linseed tea, administered. Ten grains of Dover's powder taken at bedtime by an adult has a marked influence in shorten- ing the disease. If the obstruction becomes great and breathing difficult, an emetic may be given, and the bowels, if constipation exists, should be kept open during the whole course of the disease by mild laxatives. The diet of the patient while the bronchitis maintains its hold upon him should be low and farinaceous. Chronic Bronchitis, which is sometimes a sequel to the acute, and sometimes a disease of old age, shows fewer marks of inflammation but more of thickening and dilatation of the air tubes ; the cough is generally loose and the expectoration abundant and easy. Chronic bronchitis unattended by asthma or dilatation of the air cells gives little difficulty in breath- ing, and does not tend directly to destroy life. The treatment should be conducted under the direction of an intelligent physician. BRONZf:. — An alloy of copper and tin, to which lead, zinc, and silver are sometimes added to give greater brilliancy to the com- pound, or to render it more fusible. The zinc is generally added in the form of brass, and sometimes brass is used instead of tin ; the compound is then nothing more than brass with a very large proportion of copper. In former times bronze was extensively employed in the manufacture of domestic utensils and articles of furniture ; it is at present used to some extent for similar purposes, but the modern improvements in casting iron, which is 50 BROOM BRUSHES a much cheaper material, have superseded the use of bronze for most purposes. The chief use to which it is put now in household art is in the manufacture of statues, vases, can- delabra, candlesticks, lamps, brackets, door knobs, and other articles of ornament. For these it is one of the richest, most manage- able, and most durable of substances ; and there are many other articles of household ornament or utility to the manufacture of which it might be advantageously applied. Bronze requires no " cleaning " in the ordinary meaning of the word, since the dark ohve color which it acquires by age and exposure is considered one of its greatest beauties. Should it become greasy or spotted, however, it may be washed in warm water with plenty of good soap and gentle rubbing. BROOM. — A family of plants embracing several species of shrubs and small trees, with leaves in threes, and yellow or purplish-white flowers. The Spanish broom is hardy and rapid in growth, and will thrive in any dry and slightly sandy soil. Propagated by cuttings. Broom. — A new broom always gives trou- ble by sowing the carpet with fine bits that break from the ends of the corn. This may be prevented by holding it, for a few minutes, im- mersed nearly up to the point where it is sew- ed, in boiling suds. The corn will not become brittle so soon with age, if the broom is kept habitually moist. Too thick a handle makes tiresome sweeping ; a painted or varnished handle should never be used. Never sweep in a sick-room; take up the dust by going over the carpet with a damp sponge. BROTH. — In English and French cookery, especially in the latter, broth or bouillon forms the basis of nearly all soups and gravies, as well as of many other dishes ; and this is one reason of their superiority to similar prepara- tions in American cookery in which water or milk is used instead. Properly speaking, broth is made only from beef with such vegetables and spices as are necessary to flavor it ; but the term is also commonly applied to a sim- ilar preparation of mutton and veal, and of barley. Barley Broth. — Take four ounces of Scotch barley, four ounces of onions, four ounces of oatmeal or Indian meal, and two ounces of butter. After washing the barley well, soak it in cold water for twelve hours ; then set it on the fire in two quarts of water, adding the onions and a little salt, and boil gently for an hour and a quarter. Melt the butter in a saucepan, stir in the meal till it be- comes a paste, and then add a little of the broth gradually till it is of a proper thickness to mix with the whole quantity; stir well to- gether till it boils, and add a dram of pounded celery seed mixed with a little broth; simmer gently a quarter of an hour longer, and serve. Beef Broth. {See SoUPS.) Mutton or Veal Broth. — To each pound of meat add a quart of cold water, bring it gently to a boil, skim it very clean, add salt in the same proportion as for ootiillon {see Soups), with spices and vegetables also, un- less unfiavored broth is desired, when a few pepper-corns, a blade or two of mace, and a bunch of sweet herbs will be sufficient; though for some purposes, even these, with the excep- tion of the salt, had better be omitted. Sim- mer the broth for about four hours, unless the quanity be very small, when from two and a half to three will be sufficient. A little rice boiled dovyn with the meat will both thicken the broth and render it more nutritious. Strain it off when done, and let it stand till quite cold that the fat may be entirely cleared from it ; this is especially needful when it is to be served to an invalid. BRUISES. — In slight bruises, if there is much pain, warm applications, such as a bread poultice, or flannel dipped in very hot water and frequently renewed, will usually afford re- lief. A thin slice of raw meat bound on the part is said to remove the discoloration quicker than anything else. If inflammation sets in, an application of ice will deaden the pain. An ice-bag, if the spot will support it, or cold water is most grateful. A lotion of one tea- spoonful of arnica in six of water is a popular remedy for relieving pain and promoting the ab- sorption of the blood poured out by the rup- tured vessels ; arnica alone is apt to prove irritating to the parts in persons possessing very sensitive skins, if used too freely. The so called " Anodyne liniment," that which can be obtained from the apothecar}', is very useful in ordinary bruises of a painful charac- ter. If the contusion is severe and inflamma- tion threatens, warm bread poultices or hot flannels may be applied. The patient must be kept quiet for some days, and avoid stimula- ting food or drinks. The change of color in the injured part from black, through many degrees of shade to a dingy yellow is due to alteration in the effused blood, and is an indication of slow recovery. In those cases when the wound is very severe, medical aid must be summoned at once, and the only treatment that can be ven- tured on without such aid is to support the ir>- jured part, especially during removal, and ap- ply cold water dressing and stiff bandages. When the wound is on the head, and of such severity as to stun the person injured, place the patient in a recumbent posture, incline the head slightly backward, and those who are anxious to do something may try to bring about a reaction by causing him to inhale pungent sahs, harts- horn, or any strong scent. Bathe the bruise with cold water and at the same time apply mustard poultices or hot lotions to the wrists and ankles. Perfect quiet after such a contu- sion is very important, as inflammation of the brain may possibly result from it. BRUSHES are more used than people generally realize. When practicable, it is worth while to occasionally lay in an assorts ment from the factory, rather than buy them piecemeal from the druggist, grocer, etc. The most costly are generally cheapest, infe- BRUSSELLS SPROUTS BUCKWHEAT 61 rior ones not only being perishable but doing no work while they last. The bristles should always be set in one solid piece of wood or bone. Supplementary pieces glued on the back tend to come off. White bristles in toilet brushes are not as stiff or durable as unbleached brown or black. A crumb-brush used a few times is not fit to come on to the table. A metal crumb-scraper is much preferable. A brush used with water should afterwards be placed where it will dry moderately fast. Water will soften it, and great heat will make bristles brittle. {See Cleaning. For tooth-brushes, see Teeth.) BRUSSELS SPROXJTS.— A species of the cabbage family much esteemed on the Continent and in England but not much culti- vated here. It closely resembles Savory, is very tender, and considered by epicures to be the best of all the cabbage tribe. The sprouts are best after the frost has touched them, and are in season from September to January, and are eaten as greens. They should be drained carefully after boiling (like Broccoli), and eaten hot with bechamel sauce. (.S"^^ Bechamel under Sauces.) BUCCANED MEAT. — Buccaning is a method of preserving meat practised in sojne parts of the West Indies, and the pirates who infested those islands in the seventeenth century received their name of " Buccaneers" from their raiding upon the settlers' flocks and curing the meat in this way. The flesh is cut in pieces of the length of the arm and salted in the usual way ; next day the pieces are laid upon a grating or hurdle, made of sticks and called a bucan, and placed at some height above th^ ground ; a wood fire is made below and a thick smoke produced. The meat is thus partly roasted and partly dried as well as smoked. Large quantities are cured in this way in the hunting region of Cuba, San Do- mingo, and Jamaica, and the flavor is said to be peculiarly rich and delicious. Occasionally it is brought to this country, and the process might be tried here with advantage. BUCKRAM. — A coarse kind of linen cloth, stiffened with glue, and originally having open holes or interstices between the threads. It is used chiefly for stiffening certain portions of men's coats and ladies' dresses, and as the groundwork for worsted work and some kinds of heavy embroidery. BUCKSKIN.— The skin of the deer tanned in a pecuHar manner which renders it extremely soft and pliable. Buckskin has pol- ishing powers which render it much superior to cloth, and every housewife should have at least one piece for brightening silverware and jewelry, and another for polishing finely finish- ed furniture, such as pianos, etc. Nothing equals it for cleaning windows, cutlery, looking- glasses, and the like, and the choicest metallic articles that are liable to rust should be laid away in it when not in use. In buying buck- skin see that it has no hard or lumpy spots in it, as these indicate that it is imperfectly tanned and comparatively worthless in consequence. Always use it dry — buckskin is ruined generally when it has been wetted. BUCKWHEAT.— Though it is hardly en- titled to rank among the cereals, buckwheat is extensively cultivated for human food in this country and on the continent and to a -much less extent in England. It can be grown on poor sandy soils if plowed in as a green crop. It grows rapidly with little cultivation ; and it is excellent food for poultry. Cows are largely fed on buckwheat bran. It increases the quantity of their milk but makes it thin. Buck- wheat contains more sugar than barley even, and is used chiefly in the United States for making the delicious dish called buckwheat cakes. These cakes are extremely palatable, easily digested, and though they do not contain all the elements of nutrition, their deficiencies are made up by eating with them molasses, or sugar, or butter, or cream. In buying buck- wheat flour, get only small quantities at a time and keep it in a tightly covered box or tub. It is sometimes infested with little black bugs, and an examination must occasionally be made for them. Buckwheat Cakes. — I. 7>?^v .--Buckwheat flour, I qt ; milk or water, i pt ; yeast, yi teacup- ful ; salt, I teaspoonful. Mix a quart of buckwheat flour Avith a pint of lukewarm milk or water, and half a tea-cup- ful of home brewed yeast, or i dessertspoonful of distillery yeast, and set to rise over night. In the morning add half a teaspoonful of salt and if the batter is at all sour add a teaspoon- ful of saleratus dissolved in a little milk and strained, or a teaspoonful of soda. If the batter is too thick to poUr out easily, add enough warm milk or water to thin it. Make the cakes large, and fry them in just enough fat to keep them from sticking to the griddle. If a cupful or so of the batter be left in the bottom of the vessel in which it is mixed, it will serve as a yeast for the next night instead of getting fresh yeast. In cold weather this plan will answer for a week or more without setting a new supply. II. Take .--Buckwheat flour, i qt ; Indian meal, l teacupful ; yeast, % teacupful ; mo- lasses, 2 tablespoonfuls ; salt, i teaspoonful ; milk or water. Mix one quart of buckwheat flour, a tea- cupful of Indian meal, half a teacupful of yeast; two tablespoonfuls of molasses, and one teaspoonful of salt, in enough warm water or milk to make a thin batter. Beat thor- oughly, and set to rise over night in a warm place. If the batter is at all sour in the morn- ing, stir in a teaspoonful of soda or saleratus dissolved in a little hot water. These are the best kind of buckwheat cakes. Quick Cakes. — 7«/^^ .--Buckwheat flour, 3 pts ; warm water i pt ; soda I teaspoonful ; cream tartar, i teaspoonful. Take three pints of buckwheat flour; one teaspoonful of soda dissolved in a pint of warm water; mix thoroughly, and then add one 52 BUDDING-, and a half teaspoonfuls of cream tartar dissolved in a few spoonfuls of hot water. Stir together, adding a little warm water, and fry immediately Use salt pork to grease the griddle. BUDDING. * — Budding consists in introdu- cing the bud of one tree, with a portion of bark and a little adhering wood, beneath the bark of another, and upon the face of the newly form- ing wood. It must be performed while the stock is in a state of vigorous growth. An in- cision is made lengthwise through the bark of the stock, and a small cut at right angles at the top, the whole somewhat resembling the letter T., Fig. I. Fig. I- Fig A bud is then taken from a shoot, of the present year's growth, by shaving off the bark an inch or an inch and a half in length, with a small part of the wood directly beneath the bud. Fig. 2. The edges of the bark, at the incision in the stock, are then raised a little, Fig. 3, and the bud pushed downwards under the bark. Fig. 4. Fig. 3. Fig. 4- A bandage of bass, corn liusk^ or other sub- stance, is wrapped round, covering all parts but the bud. The pressure should be just sufficient to keep the inserted portion closely to the stock, • The directions in this article on budding are selected from " The A}>teruan Fruit Culturist" an excellent and compre- hensive work by John J. Thomas, published by Wm. Wood & Co., New York. but not such as to bruise or crush the bark. Fig. 5. The shoots containing the buds should be cut when so mature as to be firm and hard in texture ; they are usually in the best condition after the terminal bud has formed. To prevent withering, the leaves must be immediately cut off, as they withdraw and exhale rapidly the moisture from the shoot. About one- quarter of an inch of the foot- stalks of the leaves should re- main, to serve as handles to the buds while inserting them. Fig. 5- Fig. 6. After being thus divested of leaves, they may be safely kept and be sent hundreds of miles in damp moss, or enclosed separately in thin oil cloth. Fig. 6. Fig. 7. When, by growth of the stock, the bandage cuts into it, usually in ten days or more, it must be removed. The bud remains dormant till the following spring, when the stock is cut off two inches or more above it, before the swelling of the bud. If cut closer, the end of the stock becomes too dry, and the bud often perishes. All other buds must be then remov- ed, and all the vigor of the stock or branch thrown into the remaining bud, which immedi- ately commences a rapid growth. To secure a straight and erect tree, the new shoot when a few inches long, is tied to the remaining stump of the stock. Fig. 7. BUFFALO BULBS 53 By another month, S the operation be well] performed, no further support will be needed, and the stump may be wholly cut away and the wound allowed to heal by the rapid formation of new wood, .^ee Grafting. \ BTTFTAIjO. — The meat of the buffalo ranks verj- high as food, but as it can be obtained only by hunting the buffalo on the plains of the'far West, it is not often found in the Eastern markets. In the Western markets it appears more frequently, and during December and January- can generally be obtained in the larger cities. ' The flesh resembles that of beef, but is darker and coarser, and the fat is solid and reddish. Like all game, buffalo meat is better if it is kept for some time after killing before it is eaten : and like the meat of all large animals is better roasted than cooked in any other way. It makes excellent steaks, however, and the best way to cook these is to broil them. Indian fashion, on the coals without any gridiron or other utensil. Cooked thus they are even more juicy and savon,- than venison. Buffalo tongue, when properly cured, is also an excellent dish : the brains are often eaten raw by himters : and the marrow bones are greatly esteemed, espe- ciaUv when roasted. Buffalo meat is cooked and ser\-ed in the same wav as venison. BUFFALO ROBE.— The skin of the buffalo, dried ^ith the hair on. It is ven,- warm and pleasant to the touch, and is much esteemed by travellers : but it is cumbrous and expensive. BUGS. — How to Destroy. This term prop- erly includes the numerous tribes of Hemipter- ous insects, but it is commonly applied to that worst of household pests, the bed-bug. It is difficult alike to prevent bed-bugs from getting into a house, and to get them out when once they are in. They are ver\- partial to certain kinds of wood, and sometimes are fairly built into the house ; or they may be brought in from outside in boxes or baskets, in clothes. or by the hired girl. So prolific are they too, that two or three females •• stock "' the entire house in one season if undisturbed. The best weapon for fighting them is the most scrupulous and ^^gilant cleanliness. All beds and bed- steads should be examined at least once a week in sunmier. and if anj- traces of bed-bugs are found, the bedstead should be taken to pieces and washed thoroughly with cold water and soap, applied with a scrubbing brush. This is the only way to destroy the eggs which are de- posited during the summer in e\"en,- crack and cre^•ice : and unless these are destroyed the bugs will increase in number, no matter how man}- are killed. After the scrubbing, the different parts of the bedstead should be washed over with spirits of turpentine : and if this proves ineffective, an ounce of corrosive sublimate, mixed in half a pint of alcohol, or quicksilver beaten up Asith whites of eggs, may be used. Both these last, however, are deadly poisons, and should be cautiously used if at all. The "Persian Insect Powder,"' which is harmless to man, but certain death to all insects, is the best bed-bug poison yet de\-ised ; but it is not easy to procure an unadulterated article. It should be sprinkled plentifully in ever}- chink and cre\nce. A so- lution of potash is also good, and some recom- mend highly simple kerosene oil : others declare salt and water to be unequalled. We shall presently give a recipe for bed-bug poison which may be reUed on, but there are one or two points to be mentioned first Bed-bugs do not confine their attention to beds, but make a home in the walls, behind mantel-pieces, and wherever they can find a congenial crack, and they must be warred upon here no less vigorously. If there be any cracks in the wall-paper they should be carefully pasted over with fresh paper ; or if the paper has become loose from the wall at any point, that also should be again made fast. Bugs love to harbor in plaster work : but imless the paper be broken loose they can- not make their way through it If it be sus- pected that they are secreted under the sur- face, they should be shut in by pasting strong brown paper over the chink between the board and the floor. It is one of the discouragements of fighting bed-bugs that one never knows when the \4ctory is secured. Just when they seem to have been utterly destroyed, they wiU make their appear- ance again in scarcely diminished numbers ; and. as we have said, one or two bugs will pro- duce hundreds in a single summer. The only plan is to keep constantly on the lookout for them, to keep the bed and its surroundings scrupulously clean, and to have some reliable preparation ready to hand. Bed-bug Poison. — Spirits of wine, half a pint ; spirits of turpentine, half a pint ; crude sal- ammoniac, I oz : corrosive sublimate, i oz ; camphor, i oz. This mixture should be injected into the joints of the bedstead with a s%Tinge, or a sponge fastened on a stick : all the rest of the woodwork should be washed -with it. BUTjBS. — Bulbous plants produce some of the best known and most beautiful flowers in our gardens, and are extremely easy to cultivate. The peculiar nature of the bulb is not generally well understood : it really partakes more of the properties of a seed than of a root for when in the act of vegetating it sends down into the soil roots, and into the air a li\-ing stem, and the substance contained in the bulb decomposes and nourishes the young plant But the bulb is removed, and from the roots another bulb is composed which appears to be the same one planted, yet it is its offspring, and the offshoots or young" bulbs are its surkers and are distinct from the parent bulb. The Spring Flo'u.-ering Bulbs are the flowers of spring, and embrace the Snowdrop, the Crocus, the Hyacinthe, Tulips, Daffodils, Jonquils, Narciss'us, Anemones, Lilv of the Valley, and the Ranunculus. They should be planted in October or November, and before the frost is fairly out of the groimd in the spring they shoot up their green and well-sheathed stenis, blooming in March and April Bulbs that can be preser\ed in the house in a dry state during the winter and 54 BULLOCK BURGUNDY bloom in the house, are called Suinmer Bulbs. To this class belong the Japan Lily, Gladiolus, Dahlia, Tuberose, Tigridia, Amaryllis formo- sissima, Vallota, and Tritoma. They should be planted in early spring (April or May), and they will bloom, most of them, from July to October. Besides these there are two families of bulbous plants, excellent for indoor culture, known as Cape Bulbs and Dutch Bulbs. Most bulbs may be dug up, dried, and kept in the cellar, in a box of sand, during the winter. Further directions will be given under the names of the special flowers (see Dahlia, Gladio- lus, Tuberose, &c.). A very beautiful orna- ment can be secured by planting bulbs in a vase, as shown in the cut. Each bulb must be so planted that its stem will come out through one of the holes in the vase. BULLOCK. {See Beef.) BULL-TROUT. — A large kind of sea trout, not very delicate or palatable, and seldom seen in our market. It is also called Gray-trout., from its light silvery color. BUNS. — Takc:-Y\oViX\ butter, i tablespoon- ful ; boiling water, 4 pt ; home-made yeast, \ teacupful ; eggs, 2 ; sugar, i teacupful ; dried currants, i teacupful; nutmeg; milk, \ pt. Put a tablespoonful of butter in half a pint of boiling water ; when melted add half a pint of milk, half a teacupful of yeast, half a tea spoonful of salt, and flour enough to make a stiff batter ; mix this at night and set to rise till morning. In the morning add two eggs mixed with a teacupful of fine white sugar ; beat the whole together, and add enough of flour to make a dough ; add one teacupful of dried currants, and a sprinkle of nutmeg, and set away to rise Paper Basket for Buns. until time to bake for tea. Then make the dough into small cakes, place them close together in the pans, and let them rise again un- til very light. Bake them about half an hour. When done brush the buns over with a mixture of a teaspoonful each of milk and molasses, and set them in the oven for two or three minutes to dry. Bath Buns. — Take :-Flour i J4\hs; butter, X lb ; milk, ^ pt ; home-made yeast, }4 tea- cupful ; loaf sugar, X lb; eggs, 4; citron, 1^ oz ; caraway seed, ^ oz. Rub a quarter of a pound of butter into a pound and a half of flour, adding a pinch of salt. Mix half a pint of warm milk with half a teacupful of yeast ; pour into the middle of the flour, cover it, and set before the fire to rise ; when risen add a quarter of a pound of crushed loaf sugar, half an ounce of caraway seeds picked and washed, four eggs well beaten, and an ounce and a half of candied citron cut in thin slices. Make up the buns, lay them on baking tins, and let them rise again until quite light. Bake them in a quick oven: when done, brush them over with beaten egg and sift sugar over them. BUNIONS. — Bunions, like corns, are occa- sioned either by the wearing of shoes which are too narrow and too short, or too large and badly fitting, or made from leather that is hard or unyielding to the foot. Shoes and stockings are the cause of all bunions, and the first step in the remedy is to so construct and adjust them as to avoid the evil. The common plan of soak- ing bunions in warm water and then paring them will not prove effective unless the paring is very smoothly and carefully done. Scraping with a sharp knife is better than paring, and should be continued until the skin feels soft • and flexible. A good plan to soften the hardened skin is to dissolve a piece of ammonia of the size of a pea in an ounce (two table- spoonfuls) of water and apply hot. It must be remembered, however, that there is no cure for bunions except the wearing of smoothly fitting stockings, and shoes which do not rub upon the spot. BUREAU. {See Furniture.) BURGUNDY. — The choicest wines of the ancient province of Burgundy in France are BURNS BURNING FLUID 55 among the richest, most aromatic, and del icately flavored in the world. They are im- perfectly known in this country, but if proper- ly bottled they can be brought over in good condition, and it is to be hoped they will become better known especially in our sick rooms. The Burgundy wines are of two kinds white and red. The red is much the finer of the two, but the best of these rarely leave France. The first in quahty of the red wines is the Romaiiee Cotiti, but this is not easy to get even in France ; the next in order of ex- cellence are Clos Voiigeot, Chambertin, Pom- ard, Niiits, Voltiay, and Beauiie. The Macon wines are lighter and of a lower grade. The higher grades of Burgundy should be drunk at the temperature of the room, never iced. High grade Burgundies will keep for from twenty to thirty years, or even longer, while the lower grades are best at the age of from five to ten years. Burgundies are often served in a cradle. {See Cradle.} The white Burgundies are smaller in number and inferior in quality to the red ; but some of them rank very high for their fine flavor, as the Chablis, Mont Racket, La Gontte d^Or, and Les Charmes. Burgundy is recommended to invalids as a light, mildly stimulating, but highly tonic drink. It should always be drunk a trifle warmer than the temperature of the room ; and should be served in a cradle. {See Cradle.) BURNS. — The treatment of burns is of the most delicate and difficult character, and un- less the wound is very slight the doctor should be at once sent for. As, however, prompt action is very important, there are a few points which every member of a household should under- stand. And first the amount of pain suffered is no index to the severity of the wound ; on the contrary, in really severe and dangerous burns, the shock to the nerves is so great that very little pain is felt, and its presence is rather of good omen than otherwise. The absence of suffering must be taken as an indication of extreme and imminent danger. In the next place the probable result of a burn will depend upon the part injured and the extent of surface which has been burned. Thus severe burns about the chest and abdomen, especially in children, are almost always fatal ; and burns of the lower extremities are more dangerous than the same injuries affecting the face, neck or arms. A deep burn, too, which may involve the loss of a limb is not so likely to prove fatal as a comparatively slight wound covering a large part of the body's surface. Treatment. — The treatment of burns in the first stages should consist of moist and warm applications. Dry flour is very good and may be sprinkled over the wound if it be slight, or if nothing better is at hand. Raw cotton, or wadding in sheets, such as is used in ladies' dressing, may be laid on and should be used freely enough to entirely exclude the air. Moist applications are best used warm. Wet a piece of old linen or cotton cloth in a mixture of equal parts of lime-water and linseed oil, shaken well together, and apply it to the in- jured part ; cover this with another dry cloth and secure it with a bandage. If the mixture of oil and lime-water is not at hand the wound may be covered with castor oil. Or a paste may be made of powdered chalk and lard spread half an inch thick on suitable cloths, and applied to the parts, and covered with an outer bandage ; this should be allowed to remain on two or three days. Or in cases- of severe in- jury the parts may be brushed with turpentine, and then covered with a mixture of equal parts of turpentine and resin ' ointment, spread on linen or wadding. An excellent appHcation is hot water and milk (equal parts), with a tea- spoonful of carbonate of soda. A bread-and- milk poultice serves the purpose very well. If the milk is not at hand use warm water with plenty of soap in it ; and if you have no soap use plain warm water with carbonate of soda, or a little piece of common washing soda, not larger than a small hazel-nut, to a pint of water, dis- solved in it. Whatever is applied, keep the parts, thoroughly wet and well covered. The first dressing of a burn should remain undisturbed for at least twenty-four hours, or longer, and then be repeated in a similar or modified form. In after dressings larger surfaces must not be exposed to the air ; either leave a thin covering and wet it with the lotion, or if you are using anointment, remove only a small portion of the dressing at a time, have everything in readiness, and cover again as quickly as possible. It must be borne in mind, however, that the treatment of severe burns cannot prudently be ventured upon without medical advice. When the burn is very serious the chief danger is from the sufferer sinking under the shock ; it will be necessary, therefore, to support his strength with wine. If there be much pain and fretful- ness, you may safely give to an adult thirty drops of laudanum in a little water, and repeat this in an hour, or a third time if needful. A child ten years of age may take three drops of laudanum in like manner ; younger children had better not have any, except upon a physi- cian's prescription. Chemical Agents sometimes come in con- tact with the skin. If lime get on the front of the eye or under the eyelid, wash it well with weak vinegar and water. If oil of vitriol, or any strong acid has caused the burn, apply at once lime-water, chalk or whiting and water, carbonate of soda or common washing soda and water ; in the absence of these use common soap made into a thick batter with soft water ; olive oil may afterwards be used freely. Alka- lies — as quicklime, potash, or caustic ammo- nia — need the opposite treatment ; weak vinegar, or much diluted acids, should be at once ap- plied. Corrosive sjiblimate is rendered inert by the free application of white of &gg. But- ter of atiiimony, hy water in abundance. BURNING FLUID.— A mixture of oil of turpentine and alcohol for illuminating pur- poses. Its simplicity, cleanliness, and great 56 BURNOUS BUTTER brilliancy of light have made it very popular when gas is not to be had ; but owing to the large proportion of expensive alcohol which must be used in making it, it is a very costly illumination, and the great danger which at- tends its use should banish it from the house- hold. Both alcohol and oil of turpentine are very volatile ; that is, when exposed to the air or not confined, they rapidly evaporate or rise into the gaseous state. The vapor thus thrown off is not only inflammable but explosive ; and being generated also inside the reservoir of the lamp while burning, the lamp itself is liable to explode at any time. The only lamp in which burning Jlidd may be used with safety is New- elTs lainp^ made especially for this purpose on the principle of Davy's safety lamp, and mount- ed with fine wire gauze. Even then the can for holding the fluid should have a sheet of the gauze inserted under the lid, and another fixed in the spout. BURNOUS. — The burnous or Arab cloak is made by taking 3 yds. of yard-wide material, folding it in halves for the middle of the back (Fig. 2), fastening it at b for the back of the neck, from whicli point the curved line b a indicates the cutting out ; this is longer than is needful to meet around the neck, because Fig. I Bunwus fnade up. the cloak is designed to fold loosely across the breast. The extra fulness in the back will then drape itself into a very long graceful hood, which requires a heavy tassel at d, (Fig. 2.) and may be sewed up from d to b, or left open and bned with silk. In Fig. i, the burnous is represented with a hood which can be drawn over the head ; this is made by cutting the cloak and hood apart following a diagonal Middle of the back. Middle of the front. Fig. 2, from b to c, (Fig. 2.) The cloak has then a seam in the back, and the hood is shaped according to taste. BUSH-BEAN. — The common low, garden- bean, growing on small bushes, and sometimes called kidney bean. For cultivation {see Bean). In cooking, shell into cold water and boil until tender. A small piece of fat bacon boiled with them is an improvement to them ; if this is used do not add any salt. BUTTER.— Butter is the oil of milk sep- arated by the process called "churning." It is the most popular and delicate of the class of animal fats, and its dietetic properties are nearly the same as those of vegetable oils, though it becomes rancid sooner than most other fats or oils. When fresh and pure it is very whole- some ; but it should be quite free from rancidity. If salted when quite fresh its wholesomeness is probably not at all impaired thereby; but should it begin to turn rancid no amount of salting can correct it. The flavor of butter de- pends very much upon the food of the cows from which it is produced; and for this reason cows whose milk is to be used for making but- ter should have liberal pasturage, and if fed should be given only simple, pure, and nutri- tious food. Good butter will not adhere to the knife when it is cut. The greatest fault of American butter is that it is too much salted — it has been estimated that every ten pounds of butter sold in the United States contains one pound of salt, or more than three times BUTTERCUP BUTTERMILK 57 what the average would be in England. It is also adulterated with mutton fat, lard, and the vegetable butters. All these, however, are harder than butter, and cannot be perfectly mixed with it, so that it is not very difficult to detect their presence by close examination. All butter bought at the stores should be worked over thoroughly before using, not only to purify it, but to preserve its freshness. To Make. — Butter is made either with the cream alone or with the milk and cream togeth- er; the former plan is said to produce the best butter, and the latter the largest quantity. In both cases the process is pretty much the same, though the churning of cream alone is the method usually adopted in this country, and the cream should be sour before it is taken from the milk. The first requisite in the making of good butter is perfect cleatiliness in all the utensils con- nected with the operation. All strongly-flavored substances must be kept from the neighborhood of the milk, the pans should be scalded just be- fore the milk is put into them, the cream should be kept in a stone jar or crock, and the churn should be scalded before using and then cooled with ice or spring water. In hot weather it is important to keep the milk, cream, and butter as cool as possible ; for this purpose those who have no ice-house or very cool milk-room should hang the cream down the well. In winter the temperature of the cream before the churning begins should be about 60° and the churn should be scalded, so as not to cool the cream. Any warming of the cream before churning should be very gradual. When the cream or milk is ready, churn steadily until the butter- flakes begin to show around the dasher on the top of the churn, then move slowly. The mo- tion should always be steady and regular, otherwise the butter is longer in coming. In warm weather, if the butter is slow in coming, pour a little cold water into the churn. When the butter has come, take it up on the dasher and put it into a wooden bowl or tray containing very cold water ; then pour off the cold water, squeezing and pressing the butter with a wooden ladle. Set the butter away in a cool place to harden, and then work it over and over until every drop of buttermilk has been extracted and the butter is yellow and solid ; throughout the process use the wooden ladle and do not touch the butter with the hands. When the buttermilk is all worked out it is time to add the salt ; on this no precise direction can be given as tastes differ so much ; a good plan is to notice the proportions which are most agreea- ble, and thereafter go by this measure. Mould the butter into rolls or " pats " of the desired size ; wrap each in a perfectly clean linen cloth : and pack in a stone jar, sprinkling a little salt between the layers. Butter packed thus will keep sweet and fresh for several weeks. To Preserve. — If butter is to be kept a long time it should be worked with especial care and packed down hard in a perfectly clean stone jar or firkin ; if the firkin is used, it should be thoroughly seasoned and the bottom covered with salt and the sides rubbed with it. The butter may now be covered with a strong brine ; but a better way is to press a fine linen cloth closely to the surface, and cover this with a layer of fine salt, and a closely-fitting lid. When butter is taken out, the cloth and lid should be carefully replaced ; it is best to take out enough to last a week as it spoils the butter to let air in upon it every day. Butter may be kept for a year or more by mixing into it a preparation made of two parts of fine salt, one of sugar, and one of saltpetre, in the proportion of one ounce of the mixture to a pound of butter. Pack away so as to entirely exclude the air. Butter may be preserved without salt by mixing honey with it in the proportion of an ounce to a pound of butter. This has an agreeable taste, will keep for years, and might be useful on long journeys ; but as the portion of honey is considerable it might not agree with some constitutions. To Restore. — Rancid butter may be restored thus : Put fifteen drops of chloride of lime to a pint of cold water, and work the butter in it till every particle has come in contact with the water ; then work it over in pure cold water. BUTTER (Drawn). {See Butter under Sauces.) BUTTERMILK. — This is the residue of the milk and cream after the butter has been made, and contains about two-thirds of the whole original weight. When quite fresh it differs from whole milk chiefly in the absence of the butter or oily part; but it retains the sugar, caseine, and salts of milk. It is very nourish- ing, and being easier of digestion than whole milk, it is sometimes recommended for invalids ; and as it is extremely cooling, it forms a useful and pleasant beverage in warm weather. When kept for a day or two buttermilk acquires an acidity ; but the acid of buttermilk does not in- crease the acidity of the stomach, or cause flatulence, as vegetable acids commonly do, and it may therefore be safely used by dyspeptics. In this state it is refrigerant, and should not be drunk while the body is unusually warm. Where cream alone has been churned the but- termilk is particularly rich and agreeable. But- termilk cannot always be procured in the cities, but it is easily made in small quantities by shaking sour cream in a bottle, or beating it in a crock until " the butter comes." Do not keep buttermilk in glazed stoneware. Fleetings (ButtermUk.) — When butter- milk is added to boiling whey, and the two are well mixed, a soft curd is thrown down, which is excellent when eaten either hot or cold with bread. Thickened Buttermilk.— If buttermilk be put into a Hnen bag and all the whey strained off, what remains is then much thicker, and, eaten with sugar and cream, is excellent. "Whey (Buttermilk.) — This is a nice drink for the sick. Put one quart of buttermilk in a pan on the fire ; when it boils up beat up the 68 BUTCHER-MEAT CABBAGE yolk of an egg and stir in ; add a half teacup- ful of cream or a tablespoonful of butter. Then beat the white of the egg to a stiff froth and stir it in. Sweeten to taste, and add spice if liked. BUTCHER-MEAT.— Each of the different kinds of animals slaughtered for human food is cut up differently in the shambles, and the various joints of each are called by different names ; it would not be easy, therefore, to treat them all under one head. For full details as to joints, etc., see separate subjects, as Beef, Mutton, Pork, Veal. BUTTERNUTS. — A species of the walnut, resembling, when young, the common black walnut, but longer and smaller. In the Eastern States they are known as oil-nuts, and in Ohio and neighboring States as white walmits. When ripe, butternuts are of an oval shape, not quite so large or rough as the black walnut, and are of a different flavor, with an agreeable taste, and rich in oil. When green and soft they are excellent for pickling. They ripen in September. BUTTON-HOLES.— For cutting button- holes there is a special kind of scissors, made for the purpose, which are much better than the ordinary kind ; it is best not to cut the hole to full size at first, but to lengthen it if it prove too small on trial. For broadcloth, cut the buttonhole with a chisel, on a board. The best stitch is made by turning the thread round the needle before it has been drawn entirely through ; this is better than to draw the needle through and then take up the loop. A stay thread should first be put along each side of the buttonhole, and a bar (or cross thread) at each end before working it ; in working the buttonhole keep the stay thread as far from the edge as possible. A small bar should be worked at each end to add to its durability. C CABBAGE. — Properly speaking the cabbage embraces a very numerous tribe of vegetables used as food, such as the different kind of Kales, Brussels sprouts, broccoli, cauliflower, spinach, water-cress, etc.; but we shall restrict the name here to the common cabbage {Bras- sica). Even of this there are so many varieties that one or other is procurable at nearly every season of the year. In his book on Foods, Dr. Smith says that the cabbage " represents the least nutritious class of vegetable foods, and is perhaps less valuable for its direct nu- tritive elements than for its indirect and me- dicinal sahne juices ; " but it is nevertheless a most agreeable and useful adjunct in its season. The young cabbages appear in the Southern markets in May or June, and are brought thence to the North; the season in the Northern markets begins in July, and lasts till cold weather. When frost comes if the heads be cut off and put into a cellar, or buried under ground, they may be kept the entire winter. If left exposed, cabbages putrify very quickly, and in decomposing give out a very offensive odor, owing, it is supposed, to their containing a small portix)n of nitrogen in addition to the usual constituents of vegetables. Decayed cabbage leaves should therefore never be al- lowed to lie in the vicinity of dwellings ; and the water in which cabbage has been boiled should not be suffered to stand, but passed off at once into the drains. Care must be taken to have cabbage thoroughly cooked, or it will derange the stomach and cause flatulence. To raise cabbage requires a deep and moderately rich garden soil. In order to have a regular succession, the seed should be sown at differ- ent times, from the beginning of spring till the autumn ; the early sown will run to seed the same year, the later sown will produce larger and firm- er heads and will not go to seed till the next season. Cabbage should be started first in a seed-bed ; when they are intended for early produce, they should be planted in the fall and protected by glass frames. In this manner strong plants may be had early in the spring, which, planted out in April, will produce fine cabbage in July or August. Set out in rows i8 inches apart, and the plants two feet from each other. Those which are raised on a large scale should be sown in a seed-bed in March, and planted where they are to remain in June. When they are picked out from the seed-bed very young, and allowed to grow to a good size in a piece of ground prepared for that purpose, before being finally transplanted to the field, the success is more certain, and will repay the additional trouble. These come to perfection in the autumn, and may be cut as they are wanted. Some kinds are so hardy that they will stand the severest frosts and remain cov- ered with snow for a considerable time with- out damage ; but the better sort for table pur- poses should be cut and packed away in the cellar, or buried underground, when cold weather comes on. Cabbages are subject to a peculiar disease called chibbing when planted repeatedly in the same ground ; the bottom of the stem enlarges and the heads never come to perfection. The only remedy for this disease is to change the cultivation, and for a time to plant no cabbage on the ground which pro- duced the clubbed plants. Boiled Cabbage. — Pick off the outer leaves, cut in quarters, and examine carefully for in- sects. Soak for an hour in cold water ; then put into a pot with plenty of boiling water, a teaspoonful of salt, and a level saltspoonful of bicarbonate of soda, which destroys the oil of cabbage. Allow it to boil twenty minutes, free it from the water, serve it with butter sauce, bechamel, allemande, ox fines herbes sauce. CABBAGE ROSE CAKE 59 Boiled, with Bacon. — Proceed as described on the preceding page ; allow the" cabbage to boil ten minutes ; finish cooking it in the broth which the bacon made in 'cook- ing ; be careful to preserve its shape as much as possible while draining it from the pot ; dish it, lay the bacon on in slices, and serve. Fried Cabbage. — Take cold boiled cabbage, cut it up fine, add a little melted butter and salt and pepper to taste, with three or four tablespoonfuls of cream. Put it into a buttered frying-pan and stir until it is very hot ; then let it stand long enough to brown slighly at the bottom. Turn out into a dish, and serve hot. Pickled Cabbage. — Cook as above, but not too much ; take it off as soon as it is done, and drain thoroughly ; drop it immediately into cold water and drain again. When dry, put it into jars and cover with boiling vinegar ; season with rock salt, pepper, pepper-corns, and cloves. When perfectly cold, seal the jars up air tight, and set away in a cool, dry closet. Salad (Cabbage). — Choose a hard clean head of red cabbage, peel off the outer leaves, and cut it in four pieces. Then with a sharp knife cut across the grain in as thin slices as possi- ble ; put it into a crockery dish, cover with vinegar, sprinkle salt and pepper over it, and leave to stand several hours. Then throw away the vinegar, and dress with oil and vine- gar. {See Sour Krout.) Stewed Cabbage. — Boil a large head of cabbage, drain, and cut it up very fine. Put two tablespoonfuls of butter in a sauce-pan on the fire, and when it has melted put in the cab- bage and stir for five minutes ; add salt and pepper to taste, and a pinch of flour ; wet with a pint of broth and stew until the sauce is reduced. Serve hot. CABBAGE ROSE. A species of rose having a thick compacted flower with petals ar- ranged like the leaves of a cabbage. It is hardy, and very pretty. Its culture is like that of other hardy roses. {See Rose.) CACTUS. — The families of the cactus are numerous, and each has a great number of species. Those chiefly grown for parlor and garden plants come under the families of Cereus and Epiphyllum. Both should be plant- ed in pots with a soil consisting of two parts peat, one part broken potsherds, one part loam or old mortar rubbish, and one part manure ; mix these well together and see that the drainage is good. During the summer the plants should stand out of doors, in a sheltered place. In September remove to the house, all parts of the shoots having no bloom buds (which may easily be seen along the leaves) being first cut back to just beyond the buds. It is better to confine the plant to six or eight strong stems, and while these are in good health the growth of shoots from the root is not to be encouraged. Give the plants no water from September to February ; while in growth in summer, water moderately. The cactus blooms from May to August. The difference between the Cereus and the Epiphyllum is that the shoots of the latter have flat shoots and leaves without spines, while in the former the shoots are round and the leaves prickly. The best varie- ties of the Cereus are : C. Speciosisshnus, crim- son and purple flowers (this is the best for general cultivation); C. Grandijlorus, flowers yellowish white (this is the "night-blooming cereus"); C. Maynatdi, deep orange red flowers ; and C. Triattgularis, immense cream- colored flowers. The best varieties of the Epiphyllum zxt: E. Akettuanni, f\n& scarlet flowers ; E. Speciosnm, rosy pink flower ; E. A latum, white flowers; and E. Trincaimn, and its varieties, with white, red, scarlet, rosy, and violet flowers. CAFi! AU LAIT.— Coffee and milk, for breakfast. Strain the coffee, while hot, off the grounds through a piece of fine muslin, into the coffee-pot ; add an equal quantity of boiling milk that has been boiled down one-half. Serve like plain coffee, with sugar. CAKE. — It is absolutely essential to the making of good cake that the materials should be good ; the flour must be white and dry, and carefully sifted before using ; the sugar white and free from lumps ; the eggs above suspicion ; the butter sweet and fresh ; and the milk whole or unskimmed. It is hardly less important that the measuring and weighing should be accurate throughout ; and that each step in the process of mixing should be rightly taken. Modern Cake Mould. The flour, as we have said, should be sifted before measuring, and if damp dried thoroughly. The eggs should be beaten separately, — the whites in a cool room till they are solid enough to slice. The milk maybe used either sour or sweet, but the two must never be mixed ; sour milk makes spongy cake, sweet makes it more solid. Saleratus and soda should be thoroughly dissolved in hot water and strained before they are stirred into cake. Currants should be carefully rinsed, rubbed in a dry cloth to get out the stems, and then spread on platters and dried, before being used. Almonds should be blanched, by pouring boiling water 60 CAKE on them ; drain and repeat the process and they will readily pop from the skin ; when blanched, dry and then pound them fine with a few drops of milk, to prevent their oiling. All kinds of cake that are made without yeast are better for being stirred till just before they are baked. When ready to mix, stir the butter to a cream, then add the sugar, and stir till white ; next beat the yolks of the eggs, strain them and add them to the sugar and butter ; meantime another per- son should beat the whites to a stiff froth and put them in ; then add the spices and flour, and last of all the fruit, if any be used. Earthen- ware is best to mix in, and a wooden spoon should be used. Butter the cake-pans well ; the cake will be less liable to burn if the pans are lined with white buttered paper. The oven should be "quick" but not furiously hot; if it be slow the cake will not rise properly. The cake must not, while baking, be moved, or changed from one oven to another, and if it browns too rapidly on top, cover it over with a piece of white buttered paper. To find out when it is baked enough, half open the oven door, and try the centre of the loaf with a clean broom-straw. If the cake is baked the straw will come out dry, if not, a little of tlie batter will adhere to it, in which case the door of the oven must be closed immediately, or the cake will fall. Cake that is to be frosted should be cooked in pans with sides perpendicular, in- stead of slanting. It should be iced as soon as taken from the oven, to ensure its drying quickly and smoothly. As soon as the cake is cool, wrap it in a thick white cloth, and keep it in a covered earthen jar or tight tin box. Do not cut more at a time than is likely to be used. {See Crullers, Doughnuts, Mac- CAROONS). Almond Cake.— Th:/^^. --Sugar, i lb ; butter, % lb ; flour, i lb ; eggs, 8 ; almonds, i coffee- cupful ; essence of bitter almonds, }i teaspoon- ful ; brandy, i wineglassful. Stir one pound of powdered sugar and a quar- ter of a pound of butter to a cream ; beat up the eight eggs, the whites and yolks separately, and add the yolks to the butter and sugar ; stir to- gether very thoroughly, and then put in one pound of flour; add a coffeecupful of sweet almonds blanched, and beat to a smooth paste, with half a teaspoonful of essence of bitter almonds; along with the almonds stir in the whites of the eggs ; finally add a wineglass of brandy. Bake in a quick oven, and frost it as soon as it is done. Season the icing with rose- water. Almond Cheese Cake. — Take .-Milk, i Pt; ^ggs, 6; white sugar, 6 oz ; sweet almonds, K lb ; butter, % lb ; wine, % wineglassful ; rose- water, I teaspoonful. Boil a pint of new milk ; beat three eggs and stir them into the milk, while it is boiling. When it boils up, take it from the fire, add half a wineglass of wine (any cooking wine) ; sepa- rate the curd from the whey, and add to the curd three eggs and six ounces of powdered white sugar that have previously been beaten together; add a teaspoonful of rose-water, half a pound of sweet almonds blanched and pounded fine, and a quarter of a pound of melt- ed butter. Mix well together, and pour it into small pans that have been lined with pastry ; ornament the top with Zante currants and al- monds cut in thin slices, and bake immediately in a rather quick oven. Bannock, or Indian Meal Cake. — Take :- Brown sugar, i% lbs; butter, i lb; eggs, 6; cinnamon or ginger, i teaspoonful; Indian meal, iX lbs; flour, % lb. Stir a pound of butter and a pound and a quarter of brown sugar to a cream ; beat six eggs, and mix them with the sugar and butter; add a teaspoonful of cinnamon or ginger; stir in a pound and a quarter of white Indian meal (sifted), and a quarter of a pound of wheat flour. Mix thoroughly, and bake in small cups, and let it remain in them till cold. Bervrick Sponge Cake. — Take :-¥\o\ir, 4 teacupf uls ; eggs, 6 ; powdered sugar, 3 teacup- fuls ; cream-tartar, 2 teaspoonfuls ; soda, i tea- spoonful ; cold water, i cupful ; lemon, the rind and juice of }4. Beat six eggs two minutes ; add three cups of powdered sugar, beat six minutes ; two cups of flour with two teaspoonfuls of cream- tartar, beat one minute ; one cup of cold water with a teaspoonful of soda, beat one minute ; half the grated rind and juice of a lemon, two more cupfuls of flour and a small pinch of salt ; stir gently ; bake twenty minutes. Black Cake. — Take . --Flour (browned), i lb ; brown sugar, r lb ; butter, a little more than I lb; eggs, 10; seeded raisins, 3 lbs; Zante cur- rants, 3 lbs ; citron, i lb ; wine, brandy, and milk,' I wineglassful of each ; molasses, i table- spoonful ; saleratus, i teaspoonful ; cinnamon, i tablespoonful ; cloves, i teaspoonful ; mace, i tablespoonful, or i nutmeg. Take one pound of flour, brown it in a pan over the fire, stirring constantly, and let it cool before using ; one pound of brown sugar ; a lit- tle more than a pound of butter; ten eggs ; three pounds of seeded raisins ; three pounds of Zante currants ; one pound of citron ; a wineglass of wine, one of brandy, and one of milk ; a tea- spoonful of saleratus ; a tablespoonful of mo- lasses > a tablespoonful of cinnamon ; a tea- spoonful of cloves ; and i tablespoonful of mace, or one nutmeg. Stir the sugar and butter together ; beat the eggs to a froth, and stir them in ; then add the flour, stirring it in gradually ; after this the molasses and spice. Dissolve the saleratus in the milk, strain it, and mix with the brandy and wine to curdle them ; stir the whole into the cake. Just be- fore putting the cake into the pans, stir in the fruit gradually, a handful of each alternately. When well mixed together, put the mixture into cake pans, and bake immediately in a mod- erately hot oven. If baked in three loaves it will take from one to two hours. Black cake should be kept three or four weeks before it is cut. Caraway Cakes. — Take .--Flour, 2 qts ; white sugar, i qt ; butter, i teacupful ; caraway CAKE 61 seeds, j^ gill ; essence of lemon, i teaspoonful ; milk, to make a dough that may be rolled. Stir one quart of powdered white sugar and a teacupful of butter to a cream ; add two quarts of flour, half a gill of caraway seed, and a tea- spoonful of essence of lemon ; make into a dough, roll out into a sheet half an inch thick, cut into square cakes, and crimp the edges. Then bake in a tolerably quick oven, A piece of sal-volatile, the size of a nutmeg, dissolved in two tablespoonfuls of hot water, improves this. Children's Cake. — Take .--Flour, 2 lbs ; butter, % lb ; coffee sugar, j^ lb ; currants, i lb ; caraway seed, y, oz ; allspice, i tablespoon- ful ; brewers' yeast, 2 tablespoonfuls. Rub a quarter of a pound of butter into two pounds of flour ; add half a pound of coffee sugar, one pound of currants well washed and dried, half an ounce of caraway seed, and a tablespoonful of allspice ; mix all together thor- oughly. Warm a pint of new milk, but do not let it get hot ; stir into it two tablespoonfuls of good yeast ; with this liquid make up the dough lightly, and knead it well. Line the pans with buttered paper, and put in the dough , set it in a warm place for an hour and a half to rise ; then bake in a quick oven. This quan- tity will make two moderately sized cakes ; thus divided they will require an hour or more to bake. Chocolate Cake. — Take .--Flour, 3^ cup- fuls ; butter, i cupful ; sugar, 2 cupfuls ; eggs, 5 ; milk, i cupful ; cream-tartar, i teaspoonful ; soda, ^ teaspoonful ; fine white sugar, i ^ cup- fuls ; grated chocolate, 3 tablespoonfuls ; es- sence of vanilla, i teaspoonful. Mix together one cupful of butter; two cup- fuls of sugar ; the yolks of five eggs and whites of two ; three and a half cupfuls of flour, into which one teaspoonful of cream-tartar has been stirred ; one cupful of milk, and half a teaspoon- ful of soda. Bake in jelly-cake tins ; and use the following mixture for spreading between the layers and on the top : One and a half cup- fuls of sugar ; the remaining whites of the three eggs ; three tablespoonfuls of grated chocolate ; and one teaspoonful of essence of vanilla ; beat together well. Cider Cake. — Take .--Flour, 6 cupfuls ; white sugar, 3 cupfuls ; butter, i cupful ; milk, y^ cupful ; nutmeg, i (grated); saleratus, i tea- spoonful ; cider, i cupful. Stir together a cupful of butter, three cupfuls of white sugar, two cupfuls of flour, a grated nutmeg, and half a cupful of milk with a tea- spoonful of saleratus dissolved in it. Mix all together; and, while doing so, add a cupful of cider, and four even cupfuls of sifted flour. Bake at once in a quick (but not too quick) oven. Cocoanut Cakes. — Take .--Grated cocoa- nut, I lb ; white sugar, i lb ; eggs, whites of 6. Take a pound each of powdered white sugar and grated cocoanut (the brown part of the co- coanut should be cut off before grating it ) ; add the whites of half a dozen eggs beaten to a stiff froth. There should be just eggs enough to wet up the whole stiff. Drop this mixture on buttered plates in "dabs " the size of a two-cent piece and several inches apart ; and bake im- mediately in a moderately warm oven, watching constantly to keep them from scorching. 11. Take .--Flour, 4 cupfuls ; sugar, 3 cup- fuls ; butter, i cupful ; soda, l teaspoonful ; cream-tartar, 2 teaspoonfuls ; grated cocoanut, 3 cupfuls ; eggs, whites of 3 ; lemon, grated rind of i. Mix together three cupfuls of sugar ; one of butter ; the whites of three eggs ; a level tea- spoonful of soda ; four cupfuls of flour, with two teaspoonfuls of cream-tartar sifted into it; three cupfuls of grated cocoanut; the grated rind of one lemon ; and a gill of milk. Stir thor- oughly, and bake in a moderate oven. ni. (Sponge.) — Take:-Y\o\ir, \ pt ; grated cocoanut, i ; white sugar, i pt ; eggs, 6 ; salt, \ teaspoonful. Stir together a pint of fine white sugar, and the yolks of six eggs, beaten and strained ; add one cocoanut (grated), and half a teaspoonful of salt, and the juice of half a fresh lemon ; just before the cake is put into the oven, add the whites of the six eggs beaten up stiff, and then stir in half a pint of flour. Stir the flour in only just enough to mix it ; then put the cake in pans lined with buttered paper, and bake in a quick oven. Do not let the top harden quickly ; if there is danger of it, cover with buttered paper. rv. Tlz/^^ .--Sugar, i^ cupfuls ; butter, ^ cup- ful ; eggs, 3 ; milk, \ cupful ; flour, 2 cupfuls ; cream-tartar, i teaspoonful; soda, y teaspoon- ful ; cocoanut, i ; fine white sugar, i y, cup- fuls. Stir one and a half cupfuls of sugar and half a cupful of butter to a cream ; beat up three eggs and add them, together with half a cupful of new milk ; then add two cupfuls of flour into which a teaspoonful of cream-tartar and a quarter of a teaspoonful of soda have been sifted. Stir together well, and bake in jelly-cake tins. Mix one cocoanut (grated) and its milk with a cup- ful and a half of white sugar ; set this in the oven till the sugar melts, and spread between the layers of cake. Coffee Cake.— 1. Take:-Y\onx, 2^ lbs ; brown sugar, 9 oz ; butter, 14 oz ; molasses, i pt ; cold strong coffee, i pt ; stoned raisins, cut in two, 2^ lbs ; citron, i lb ; mace, cinnamon and gin- ger, 2 teaspoonfuls each ; cloves and allspice, I teaspoonful each ; soda, dissolved in a little of the coffee, 2 even teaspoonfuls. Rub the sugar and butter together, add the molasses, coffee and flour alternately, leaving a pint of flour in which to rub the fruit, then the soda, and lastly the fruit. Bake slowly about an hour. 2. Ta/?-^ .--Ground coffee, i cupful steeped in 2 cupfuls of boiling water ; sugar, 4 cupfuls ; butter, 2 cupfuls ; eggs, 3 ; soda, i teaspoon- ful ; allspice, i teaspoonful ; nutmeg, y^ (grated); cream-tartar, 2 teaspoonfuls ; flour enough to make dough. 62 CAKE Pour two cupfuls of boiling water on a cup- ful of ground coffee ; cover it over tightly, and let it steep an hour ; then strain it and let it cool. Beat together four cupfuls of sugar, two of butter, and three eggs ; dissolve one tea- spoonful of soda in the coffee, and stir this into the sugar and egg ; add flour enough to_ make a soft dough, having previously mixed into it a teaspoonful of allspice, half a nutmeg (grated), and two teaspoonfuls of cream-tartar. Roll it thin with sugar ; cut it with a cake-cutter ; and bake in a slow oven on tin sheets. Composition Cake.-Butter, Yz lb ; sugar, i X lbs ; flour, i K lb ; eggs, 4 ; milk, i pt ; nutmeg, i ; baking powder, 5 even teaspoonfuls ; raisins, stoned and chopped, % lb ; currants, ^^ lb. Beat the butter and sugar together until very light ; add alternately, but gradually, the milk and one fourth of the flour ; whisk the eggs until thick and add them in the same way with the remainder of the flour with which the bak- ing powder has been thoroughly mixed and sifted ; beat well and add the grated nutmeg. Mix the fruit and stir in half at a time. When well beaten put it in pans buttered and lined with paper. Bake at once in a moderate oven. Ice the bottom and sides while hot. Confederate Pound Cake. — Take :-Y.gg?,^ 10 large or 12 small ones ; butter, i lb ; powdered sugar, I lb; flour, i lb. less i tablespoonful. Cream the butter thoroughly and beat in the sugar ; add the whites of the eggs, beaten to a stiff froth, and then the well-beaten yolks ; put in the sifted flour carefully, stirring only enough to mix well. Bake in pans lined with paper and be careful not to move it while baking. Cornstarch Cake. — Take :-'&\\gzx^ 2 cup- fuls ; butter, i cupful ; milk, i cupful ; eggs, 3 ; soda, I teaspoonful ; flour, 2 cupfuls ; corn- starch I cupful ; cream-tartar, 2 teaspoonfuls. Stir two cupfuls of sugar and one of butter to a cream ; add one cup of milk, three eggs, whites and yolks beaten separately, and one teaspoonful of soda, dissolved in a little hot water ; then stir in two cupfuls of flour, and one cupful of cornstarch, with two teaspoon- fuls of cream-tartar sifted through them. Bake in small tins, and eat fresh . Cream Cake. — 7rt;>^^ .--Sugar, ^ lb; butter, ^ lb ; eggs, 7 ; flour, i^ lbs ; brandy, i wine- glassful ; nutmeg, i ; cream, V^ pt. Take half a pound of butter and three quarters of a pound of sugar, and stir together till very white; beat seven eggs, the whites and yolks separately, and stir them into the cake, then add a wineglass of brandy, a grated nutmeg, and a pound and a half of sifted flour ; just before putting it into the pans, add half a pint of sweet cream, and a pound of seeded raisins. Bake in a quick oven. II. Trt/'^.'-Butter, \ lb; boiling water, i pt; flour, ^ lb; eggs, 14; milk, i pt; sugar, 2 cup- fuls; flour, \ cupful; lemon, to taste. Put half a pound of butter into a pint of boihng water, and let them boil together ; stir in three quarters of a pound of flour, then re move from the fire. thoroughly one by one. This is the crust. For the cream, take: one pint of milk, four eggs, one cupful of sugar, and half a cupful of flour; boil the milk, and while it is boiling add the sugar, eggs, and flour, and then flavor with lemon. Drop the crust on tins, and bake in a quick oven fifteen or twenty minutes ; when they are done open them at the sides and fill with the cream. III. 7}z/(v.--White sugar, 2 cupfuls; butter, f cupful; milk, i cupful; eggs, 5; cream-tartar, i teaspoonful; soda, ^ teaspoonful; flour, 3 cupfuls ; cornstarch, 2 teaspoonfuls ; vanilla, i teaspoonful. Stir two cupfuls of fine white sugar and two thirds of a cupful of butter to a cream ; then add a cupful of milk, four eggs, a teaspoonful of cream-tartar, half a teaspoonful of soda, and three cupfuls of flour. Bake in thin layers as for jelly cake, and when cold spread between them the following cream: stir two teaspoonfuls of cornstarch, wet with a little cold milk, into half a pint of boiling milk ; beat half a cupful of sugar and one egg together and add to the milk, let it boil till quite thick, stirring constant- ly to prevent its burning; when cold flavor with one teaspoonful of vanilla. If icing is used flavor it also with vanilla. IV. (Without Eggs) — Take:-'SiVi^ cupfuls ; eggs, 3 ; flour, 6 cupfuls ; ess. of CAKE 63 lemon, or rose-water, to taste ; saleratus, i teaspoonful ; milk, i cupful. Stir three teacupfuls of sugar and one and a half of butter to a cream ; beat three eggs to a froth, and stir them into the sugar and butter, together with three cupfuls of flour; flavor to taste with essence of lemon or rose- water. Dissolve a teaspoonful of saleratus in a cupful of milk, strain it into the cake, and then add three more cupfuls of flour ; with three teaspoonfuls of cream-tartar. Mix well, and bake immediately either in cups or pans. Currant Cake. — Taie . --Flour, i lb; butter, ^2 lb ; sugar ^ lb ; currants, }4 lb ; eggs, 4 ; cinnamon, i teaspoonful ; soda, }4 teaspoonful ; )4 a lemon. Mix together one pound of flour, half a pound of butter, three quarters of a pound of sugar, half a pound of currants (well washed), four eggs, one teaspoonful of cinnamon, half 'a teaspoonful of soda dissolved in hot water, half a lemon (squeezed and the rind grated). Line the bake-pans with buttered paper ; drop the mixture upon it ; and bake quickly. Delicate Cake. — T^cz/y' .-Butter, i cupful; sugar, 2 cupfuls ; milk, i cupful; eggs, whites of 5 ; cream-tartar, i teaspoonful ; soda, ^ teaspoonful; flour, 3 cupfuls. Stir one cupful of butter and two of sugar to a cream ; add one cupful of milk, the whites of five eggs, one teaspoonful of cream-tartar, half a teaspoonful of soda, and three cupfuls of sifted flour. The yolks of the eggs can be used for other purposes. Diet Cake. — Boil one pound of crushed su- gar in one and a half gills of water to the crack (see candy) ; pour it on eight well-beaten eggs, whisking them well the while ; beat un- til the mixture is cold ; then add ten ounces of flour, and 4 oz almonds, blanched and cut into thin strips. Bake in a mould lined with paper, 35 minutes, in a moderate oven. Dover Cake. — Z'cz-i'^ .-White sugar, i lb; butter, }4, lb; eggs, 6; milk, i cupful; soda, i teaspoonful ; vinegar, i tablespoonful ; cinna- mon (powdered), i teaspoonful; rose-water, i tablespoonful. Stir a pound of white sugar and half a pound of butter to a light cream ; add six eggs, beaten to a froth, one cupful of sweet milk, one tea- spoonful of soda dissolved in a tablespoonful of vinegar, one tablespoonful of powdered cmnamon, and one pound of flour ; flavor with one tablespoonful of rose-water. Bake in a quick oven and frost as soon as done ; flavor the frosting with lemon-juice. Fancy Cake. — Taie .--Sugar, }4 lb ; eggs, 4 ; flour, ^ lb ; ess. of lemon, i teaspoonful. Beat half a pound of sugar and the yolks of four eggs together ; add half a pound of flour, and beat up thoj-ojighly ; then add a teaspoon- ful of essence of lemon, and the whites of the eggs, beaten to a stiff froth. Bake in small patties, and put a sugar plum on the top of each. French Cake. — Zizy^^ .'-Sugar, T lb; butter, ^ lb ; eggs, 1 2 ; flour, i yi lbs ; milk, wine, and brandy, i gill each ; nutmeg (grated), \ ; raisins, f lb ; citron, i lb ; almonds (blanched and pounded fine), \ lb. Mix one pound of sugar and three quarters of a pound of butter to a white cream ; add 12 eggs, the whites and yolks beaten separately ; then stir in a pound and a half of flour, and a gill each of milk, wine, and brandy; flavor with one half of a grated nutmeg. Just before bak- ing add three quarters of a pound of seeded rai- sins, a quarter of a pound of citron, and a quarter of a pound of almonds, blanched and pounded fine. Bake in a moderately quick oven. Fruitcake. — I. Take :-'SN\\\\.& sugar, i lb; butter, \ lb ; eggs, 7 ; flour, l lb ; citron, \ lb ; nutmeg, i teaspoonful ; cinnamon, i teaspoon- ful ; currants, \ lb; raisins, \ lb; brandy, i wineglassful. Beat one pound of fine white sug'ar and three quarters of a pound of butter to a cream ; add the yolks of seven eggs, beaten to a froth; then the whites of the eggs, whipped to a froth, and a quarter of a pound of citron, one teaspoonful of nutmeg, one of cinnamon, and one pound of flour; stir together, and add half a pound of currants, washed carefully and dredged, and half a pound of raisins, seeded and chopped ; finally a wineglass of brandy. Mix thoroughly, and bake in a moderately quick oven. II. (With Apples.) — 7«^v .--Dried apples, 3 cupfuls; molasses, 3 cupfuls; flour, 3 cupfuls; butter, I cupful; eggs, 3; cream-tartar, i tea- spoonful ; soda, 3^ teaspoonful ; spice and raisins. Take three cups of dried apples ; three of molasses; three of flour; one of butter; three eggs ; one teaspoonful of cream-tartar ; and half a teaspoonful of soda. Soak the dried apples in water until soft ; then chop them up fine and boil them with the molasses for half an hour ; let them cool, and then add the but- ter, eggs, and flour. Beat the eggs very high, and sift the cream-tartar and soda in with the flour. Bake in a slow oven three hours. Gingerbread. — I. Z'^-ff .--Sugar, ^ lb; but- ter, y2 lb ; flour, 2 lbs ; caraway seed, i oz ; ground ginger, i oz ; coriander seed, ^ oz ; molasses, i^ lbs. Rub together half a pound of fine sugar and half a pound of butter ; then add two pounds of flour, well dried by the fire, one ounce of caraway seed, one ounce of ground ginger, and half an ounce of coriander seed. Mix them with one and three quarter pounds of molasses, roll thin, and bake in a quick oven. II. (Fleming). — Take-.-^vXitr and sugar, % lb. each; molasses, >^ pt; eggs, 4; flour, i^ pts ; ground ginger, i tablespoonful ; cinnamon, I teaspoonful ; soda or pearlash, i teaspoonful. Stir together a quarter of a pound of butter and a quarter of brown sugar ; add half a pint of molasses. Beat four eggs to a froth, and stir them into the mixture alternately with rather less than a pint and a half of flour; add a heaping tablespoonful of ground ginger, and a teaspoonful of powdered cinnamon. 64 CAKE Stir all together well. Dissolve a level tea- spoonful of soda or pearlash in two tablespoon- fuls of warm water, and stir this in last. Put the mixture into a buttered tin pan, set it immediately into the oven which must be brisk but not too hot, and bake well. Test with a straw. in. (Hard.) — Take . --Molasses, I pt; butter, i lb ; sour milk, I teacupful ; ground ginger, 2 tablespoonfuls; soda, i tablespoonful ; cloves, i tablespoonful ; lemon, rind of i ; flour. Mix one pint of molasses, half a pound of butter, one cupful of sour milk, two tablespoon- fuls of ginger, one tablespoonful of soda, one tablespoonful of cloves, the rind of one lemon (grated), and flour enough to make a stiff paste. Butter the tin sheets, roll the dough on them, sprinkle lightly with sugar as thin as possible, and bake in a quick oven. IV. (Soft.)— 7«/&^?.-- Butter, i teacupful, melted ; molasses, i pt ; ground ginger, i tablespoonful; flour, i pt ; eggs, 2; saleratus, 2 teaspoonfuls ; sour milk, }4 pt ; flour ; lemon peel. Mix a teacupful of melted butter with a pint of molasses, a tablespoonful of ground ginger, a pint of flour, and two beaten eggs ; a fresh lemon peel, cut into strips, may be added. Mix two teaspoonfuls of saleratus in half a pint of sour milk, stir it into the cake, and add flour enough to make soft sponge. Bake in deep pans, in a moderately quick oven, about half an hour. V. (Spiced.) — Take . -Sugar,! lb ; butter,^ lb; eggs, 5 ; milk, 3 tablespoonfuls ; cream-tartar, I teaspoonful ; soda, ^ teaspoonful ; ground ginger, i tablespoonful ; flour, i lb ; cloves, nutmeg, and cinnamon, teaspoonful each. Stir one pound of sugar and half a pound of butter to a cream ; add five eggs beaten to a froth, three tablespoonfuls of sweet milk, one teaspoonful of cream-tartar, half a teaspoon- ful of soda dissolved in a little hot water, a heaping tablespoonful of ground ginger, and one teaspoonful each of cloves, nutmeg, and cinnamon ; mix together well and add one pound of flour. This amount will make two good sized loaves. VI. (Sponge.)— Trt/f-^ .--Molasses, l cupful; butter, i cupful; ginger, i tablespoonful; sour milk, I cupful ; saleratus, li teaspoonfuls ; flour. Mix a cupful of molasses, half a cupful of butter, and one tablespoonful of ginger, and set it on the fire till well warmed ; then add one cupful of sour milk, one teaspoonful and a half of saleratus, and enough flour to make a stiff sponge. Bake at once in a rather quick oven. VII. Sugar — TaA-e:-Sugar, i lb ; butter, 6 oz ; eggs, 4 ; ground ginger, 3 teaspoonfuls ; flour, U lbs; saleratus, i teaspoonful; milk, i wineglassful. Mix a pound of sugar and six ounces of but- ter; beat four eggs to a froth and stir them into the butter and sugar, with three teaspoon- fuls of ground ginger; stir in gradually a pound and a half of flour ; dissolve a teaspoonful of saleratus in a wineglass of milk, and stir it in; roll out and bake immediately in a quick oven. Ginger Snaps. — L Take :-'Butter and lard, j^ lb each ; brown sugar, X ^b ; molasses, i pt ; ginger, 2 tablespoonfuls ; flour, i qt ; sale- ratus, 2 teaspoonfuls ; milk, i wineglassful. Take a quarter of a pound of butter and the same quantity of lard, melt them and mix with a quarter of a pound of brown sugar, a pint of molasses, two tablespoonfuls of ground ginger, and a quart of flour. Dissolve two teaspoon- fuls of saleratus in a wineglass of milk, strain it into the cake, and add sufficient flour to make a soft dough. Roll it out thin, cut into small cakes, and bake them in a quick oven. IL Take .--Butter and lard, ^ cupful each ; sugar, I cupful ; molasses, i cupful ; water, ^ cupful ; ground ginger, cinnamon, and cloves, I tablespoonful each ; soda, i teaspoonful ; flour. Mix half a cupful of butter with the same quantity of lard ; add one heaping cupful of sugar, one cupful of molasses, half a cupful of cold water, one tablespoonful each ground ginger and cinnamon, one teaspoonful of cloves, one of soda dissolved in hot water, and enough flour to make a pretty stiff dougl^ Roll out thin, and bake at once. Golden Cake. — Trt*^^ .'-White sugar, i lb; butter ^ lb; eggs, yolks of 16; flour, 2 lbs; milk, I cupful ; lemon, i ; mace ; baking pow- der. Mix together one pound of fine white sugar, three quarters of a pound of butter, the yolks of sixteen eggs, the rind and juice of one lemon, one cupful of milk, and two pounds of flour, with two teaspoonfuls of baking powder ; sea- son to taste with mace. Bake about half an hour. Honey Cake. — Take .--Honey, 1 qt ; butter ^ lb. ; sugar i lb. ; soda i tablespoonful (slightly heaped); caraway seeds, j4 a gill. Warm the quart of honey and the pound of sugar in a tin pan ; add the three quarters of a pound of butter, the tablespoonful of soda dissolved in a little warm water, the half gill of caraway seeds, and flour to make it stiff enough to roll. Roll it thick, score and bake in a sheet or tin, and cut it in small cakes. Huckleberry Cake.— 7<7;f^. --Sugar, i cup- ful; molasses, l cupful; milk, i cupful; butter, yz cupful ; cream-tartar, 1% teaspoonfuls; feoda, I teaspoonful ; flour ; huckleberries, i pt ; all- spice, cinnamon, and cloves. Beat together one cup of sugar, one of mo- lasses, one of milk, half a cup of butter, one teaspoonful and a half of cream-tartar, one tea- spoonful of soda dissolved in a little warm water ; stir in enough flour to make a soft sponge, and then add one pint of huckleberries, washed and dredged ; season to taste with all- spice, cinnamon, and cloves. Jelly Cake. — I. Take .--Sugar, i lb; butter, K lb; milk, i cupful; eggs, 6; cream-tartar, I teaspoonful ; soda, )4 teaspoonful ; flour, i lb ; jelly. CAKE 65 Stir to a light cream one pound of sugar and half a pound of butter ; add one cupful of milk, six eggs beaten to a froth, one teaspoonful of cream-tartar, half a teaspoonful of soda, and one pound of flour. Spread over buttered tins to the thickness of a quarter of an inch, bake till brown, and when done pile them on a plate, and put a layer of jelly between. TLTake .--Sugar, Yz lb ; butter, 6 oz ; eggs, 8 ; flour, I lb ; lemon, i ; jelly. Stir together till white half a pound of rolled sugar and six ounces of butter ; beat eight eggs to a froth, stir them into the butter and sugar, and add a pound of flour ; add the juice and grated rind of a fresh lemon ; turn this mixture into scolloped tin plates that have been well buttered. Bake and arrange as in No. i. Lady Cake. — 7rt/t6' .--Sugar, i lb; butter, 6 oz ; eggs, whites of 12; flour ^yi lb ; lemon, or bitter almond. Stir together one pound of sugar and six ounces of butter; add the whites of twelve eggs whipped to a froth, and three-quarters of a pound of flour ; flavor with bitter almond or with the juice and grated rind of one lemon. Bake in square shallow tins, and flavor the frosting with vanilla. Lemon Cake. — I. Take .--Sugar, 3 cupfuls ; butter, one cupful ; milk, one cupful ; eggs, 5 ; saleratus, i teaspoonful ; flour, 4 cupfuls ; lemons, 2. Beat three cups of sugar and one of butter to a light cream ; add one cup of milk, five eggs beaten to a froth, one teaspoonful of sale- ratus, four cups of flour, and the juice and grated rind of two lemons. Beat together thoroughly and bake in a moderately quick oven. IL Take :-?>ng7&^. --Flour, 2 lbs; milk, 5 yeast, i teacupful ; butter, i lb ; white sugar, 1 ^ lb ; eggs, 4 ; wine and brandy, one wine- glassful each ; mace or nutmeg ; raisins (seeded), 2 lbs ; citron, or almonds, \i lb. Stir a pound of flour gradually into a pint of lukewarm milk, add a small teacupful of yeast, and set where it will rise quickly. When it is of a spongy lightness, stir one pound of butter and a pound and a quarter of fine white sugar to a cream, and work into the sponge with the hand. Beat four eggs to a froth, the whites and yolks separately, mix them with the cake, and add a wineglass of wine, one of brandy, a quarter of an ounce of mace, or (if preferred) one grated nutmeg. Add one pound of flour and work the dough with the hand for fifteen or twenty minutes.. Set it to rise, and when perfectly light, work it a few minutes with the hand, and add two pounds of seeded raisins, a quarter of a pound of citron, or the same quan- tity of almonds blanched and pounded fine. Place in buttered cake-pans ; let them stand half an hour in a warm place ; then bake in a quick oven about an hour and a half. If the tops brown too fast, cover over with buttered paper. This cake is very rich and nice. Marbled Cake. — 7^lb; sugar, ^ lb; eggs, 4; wine or brandy, i wineglassful ; cinnamon, i teaspoonful ; nutmeg, i ; milk, i teaspoonful ; saleratus, yi teaspoonful ; raisins (seeded), i lb. Melt half a pound of butter, and when cool, work it into a pound and a half of raised bread- dough. Beat four eggs and three-quarters of a pound of rolled sugar together, and mix with the dough; add a wineglass of wine or brandy, a teaspoonful of cinnamon, and a grated nut- meg. Dissolve half a teaspoonful of saleratus in a teaspoonful of milk, strain it over the dough, and work the whole with the hands for a quarter of an hour ; then add a pound of seeded raisins, and put it into cake-pans. Let it stand in them until light before putting it into the oven. Raised Cake (without eggs). — Ta-t^ .--Su- gar, I coffeecupful ; butter, yi cupful ; milk and CAKE 67 warm water, Yz pt. each ; home-made yeast, %, cupful ; flour ; raisins or currants , i cupful ; cinnamon, cloves, and grated nutmeg, i tea- spoonful each. Stir together a large coffeecupful of sugar and half a cupful of butter; add half a pint of sweet milk and half a pint of warm water. To this mixture stir in flour enough to make a thick dough, and half a cupful of yeast; set it to rise over night. Next morning stir in a cupful of seeded raisins or currants, and a tea- spoonful each of cinnamon, cloves, and grated nutmeg. Put into baking-pans, let it rise until perfectly light, then bake three-quarters of an hour in a moderately quick oven. Republican Cake. — Take .--Flour, Yz lb ; butter ]^ lb ; sugar, 6 oz ; cream, >^ teacupful ; eggs 3 ; baking-powder, i teaspoonful ; raisins, I teacupful ; white wine, Y2 wineglassful ; nut- meg, cloves, and cinnamon. Mix together half a pound of flour, a quarter of a pound of butter, six ounces of sugar, three eggs beaten to a froth, a teaspoonful of baking- powder, one teacupful of raisins, and halt a wineglass of white wine, and half a teacupful of cream ; season to taste with nutmeg, cloves, and cinnamon. Bake at once in a moderately hot oven. Rice Cake. — 7(?>ti? .--Ground rice, 10 oz; white sugar, 8 oz ; flour, 3 oz ; eggs, 6 ; nutmeg, Yz (grated). Mix ten ounces of ground rice, eight ounces of powdered white sugar, and three of wheat flour ; sift the whole into the beaten yolks of six eggs ; add the whites of the eggs, whipped to a stiff froth, and half a grated nutmeg. Beat together very gently, put into deep pans, and bake about twenty minutes in a quick oven. If not watched they may burn. Royal Cake. — Take .--Sugar, i ^ lbs ; butter, I lb ; eggs, 4 ; milk, i Y2 pts ; soda, ^ teaspoon- ful ; brandy, >^ teacupful ; flour, 2|^ lbs ; nut- meg, I ; raisins and currants (mixed), i lb ; citron, Y lb ; cloves, allspice, cinnamon, i tea- spoonful each. Stir together one pound and three-quarters of sugar, and one pound of butter ;' add four eggs beaten to a froth, a pint and a half of milk, half a teaspoonful of soda, half a teacup- ful of brandy, two pounds and three-quarters of flour, one nutmeg, a teaspoonful each of cloves, allspice, and cinnamon, two pounds of raisins and currants mixed, and a quarter of a pound of citron. Bake in thick loaves in a moderately quick oven. Savory Cakes. — Take :-^\\\i& sugar, i lb; eggs, 8 ; flour, i lb ; coriander seed, 2 table- spoonfuls ; lemon, i. Mix together a pound of powdered white sugar, and eight eggs, the whites and yolks beaten up separately ; beat them well together for several minutes, then add the grated rind of a fresh lemon and half the juice, a pound of flour, and two tablespoonfuls of coriander seed. Drop this batter by the large spoonful upon buttered baking pans, sift white sugar over them and bake them immediately in a quick oven. Scotch Cake. — 7"^/^^ .--Sugar, i lb; butter, Y- lb ; lemon, i ; brandy, i wineglassful ; eggs, 9 ; flour, I lb ; raisins (seeded), i lb. Stir a pound of sugar and three-quarters of a pound of butter to a very light cream ; add the juice and grated rind of a lemon, and a wineglass of brandy. Beat nine eggs the whites and yolks separately, to a froth and stir them into the cake ; then add a pound of flour, and, just before it is put into the bake-pans, a pound of seeded raisins. Bake in a moderate oven. Shrewsbury Cake. — 7*7/^^ .--White sugar, Y lb ; butter, Yi lb ; eggs, 5 ; flour, i lb ; rose- water or grated lemon peel. Stir three-quarters of a pound of powdered white sugar and half a pound of butter to a cream ; add five eggs, the whites and yolks beaten separately ; then stir in a pound of flour dried by the fire, and flavor to taste with rose- water or grated lemon peel. Mix thoroughly, and bake at once. Silver Cake. — 7^ lb ; milk }4 pt ; eggs, whites of 6; baking powder, 3 even tea- spoonfuls. Cream the butter, add the sugar by degrees, and a little of the milk ; sift the flour and baking powder together, and add alternately with the rest of the milk, and the whites beaten to a stiff froth. Bake in jelly cake-pans, and arrange in layers with cocoanut icing between the cakes, and over the top and sides of the loaf. Wine Cake. — Take powdered sugar, 12 oz; flour, 8 oz ; wine, i gill ; eggs, 6. Heat the wine, pour it over the sugar, cover and let it stand while the yolks and whites are beaten separately until very light, and then beaten together ; add the wine and sugar, and beat until thick ; beat in gently the sifted flour, pour into paper-lined pans, and bake at once. Yardley Cake. — Cream half a pound of but- ter ; add gradually, with one gill of milk, one and a quarter pounds of powdered sugar ; six well-beaten eggs, another gill of milk, with eighteen ounces of flour which has been sifted with one and a half tablespoonfuls of baking- powder, and one pound of stoned raisins, with one pound of shred, blanched almonds. Bake in loaves. CALCEIiIiARIA. — A pretty plant with showy flowers, much cultivated by florists. The shrubby varieties grow readily in the flower-garden in any warm sunny spot with a moderately rich soil. Those used in window gardening are best raised from seedlings. Sow seeds in August in a box containing soil made of three parts light, rich loam, one of fine peat, and one of sand. Transplant the young plants to separate pots ; punch out the centre of the plant, and continue to do so till it is of bloom- ing size. As the roots of the plants reach the sides of the pot, re-pot into a size larger ; and when the flower-stems push up, tie them neatly to upright sticks. Be careful in watering not to give too much, or the plants will rot. Give all the sun and air possible, and keep the plants close to the glass. CALF. {See Veal.) CALT'S-HEAD AND FEET.— Calves' heads are usually sold with the hair scalded and scraped cleanly off. When fresh the eyes have a bright, full look, while the skin seems firmly fastened to the head. There should also be a prominent bump or appearance of the young horns ; if there are no signs of horns, the animal was too young to be wholesome as food. Do not purchase either calves' heads or feet if they have a yellowish look, or a slippery, slimy feeling. In buying feet, reject the very small ones. To cleanse calf's head or feet, wash them clean, sprinkle powdered resin over the hair, dip them in boiling water and take out immedi- ately, and then scrape them clean ; afterwards soaic them in water four days, changing the water every day. To Cook. — Remove the brains and put the head and feet in salted water, just enough to corn them ; boil two hours. Soak the brains, skin them and pick out every bit of membrane till they are perfectly white ; when the head, etc., have boiled nearly an hour and a half, tie the brains in a cloth and put them in the pot with the rest. When the two hours have elapsed, take the whole from the fire ; mash the brains fine with the back of a spoon, season them with pepper and salt, bread-crumbs, and a wineglass of wine, and use them as a sauce for the meat. Send to the table very hot. The liquor that remains can be made into an excellent soup. Calfs Foot Jelly. — Take .--CaWs feet, 4; white wine, i pt ; lemons, 2 ; eggs 6 ; cinnamon, I stick. Boil four feet (that have been carefully Washed) in four quarts of water till very soft and the water is reduced to two quarts. Remove from the fire and let it stand till perfectly cold, then scrape off all the fat and dregs. Put the jelly in a preserving kettle, and set it on a slow fire ; when it melts, take it from the fire, mix into it a pint of white-wine, the juice and a grated rind of two fresh lemons, and a stick of cinnamon, broken into bits. Wash and wipe dry six eggs ; beat the whites to a froth and stir them into the jelly when it is cool ; bruise the egg-shells and mix them in, and then set the jelly on a few coals. When hot, sweeten it to the taste with white sugar. Let it boil slowly fifteen minutes without stirring it ; then strain through a flannel bag into a deep dish or pitcher — if it is not clear the first time, pass it through the bag again. The bag should not be squeezed ; if it is, the jelly will not look clear. When strained, pour it into glasses, and if the weather is hot set the glasses into cold water and keep them in a cool place. Even then the jelly will keep but a few days. CALICO.— A cheap cotton cloth, so called because it was originally imported into Europe from CaHcut in India. It is made of an infinity of different patterns and of several qualities, and the colors are sometimes "fast" and again wash out the moment they are dipped into water. Calicoes are frequently so full of " sizing," a preparation put in by the manufac- turer to give them a better appearance, that it is difficult to ascertain their quality ; it is best, therefore, to choose calico that is free from sizing, and to see that the threads are straight and evenly woven. CALIFORNIA WINES. (See American Wines.) CALLA. — The Calla Lily is one of the most 70 CALLIPASH CAMPHOR ornamental plants that can be grown either in house or garden. It grows sometimes as high as five feet, has broad, green, beautifully veined leaves more than a foot long, and when blooming throws up a long raceme of delicately tinted flowers. It is a bulbous plant; and if planted in the spring in a light rich soil, and copiously watered during the hot weather, will bloom freely during the summer. It may be wintered in a light cellar without difficulty ; or the bulbs may be taken up after the first frost and kept during the winter in some dry place where the temperature does not fall below 50°. In the latter case, plant again in April or May. When grown as a house plant they should b,e potted "in soil composed of richest loam and peat well mixed ; they should be watered abun- dantly, and placed where the sunlight _ will reach them freely. If a plant with a single stem is desired, remove all suckers : otherwise they will do no harm to remain. CALLIPASH. — The green, gelatinous fat which forms part of the upper shield of the turtle. It, together with Callipee, the yellowish fat which belongs to the lower shield, is considered by epicures the choicest portion of the turtle. CALOMEL.-A preparation of mercury, used as an alterative and purgative, and in certain specific diseases. Calomel has always been inveighed against by quacks of every descrip- tion, so that a common popular impression exists against its employment at the present day. It still, however, remains a valuable remedy in many conditions of the human system, though it should be used only under proper direction — never as an article of domestic medi- cine. Dose, from 5 to 10 grains in pill. CAMBRIC. — An exquisitely fine and beau- tiful cloth made of flax or linen ; there is also an imitation of cambric made of cotton. French cambric, when genuine and of the best kind, is superior to any other; it has a singularly soft and silky appearance. Scotch cambric is in fact an imitation cambric, made of cotton or of cotton mixed with flax, and is much inferior in retaining its whiteness. French cambric hand- kerchiefs are of three widths, ^, ^, and }i of a yard. CAMZiLLIA. — There is one variety of the camellia, the single red, which will stand the win- ter out of doors as far north as the Middle States, but it is chiefly as a window plant that cam- ellias are so ardently cultivated. They should be grown in a light loam, or sandy peat and loam; and the pots should be filled one-third full of potsherds in order to secure drainage If the roots of the plant become sodden its health is gone, and years of care may fail to restore its beauty. When in a growing state, too much water can hardly be given, and fre- quent sprinklings and syringings are good ; this operation, however, must never be performed in sunny weather. One chief care in the culture of camellias is to keep them perfectly clean ; dust upon the foliage not only injures the beauty of the plant, but affects its health. Too much heat will also injure the plants, and the tem- perature of the room in which they are left should never be permitted to rise above sixty- five or seventy degrees during the day, or to fall below forty at night. The plants when in bloom should be shaded, as thus the flowers will remain in perfection much longer. They should have plenty of air at all times, but during the season of growth they must be protected from chilling draughts which would cause the young leaves to curl up and stunt the plants. During the summer, the plants should be placed in a shady, airy situation out of doors, with plenty of room between them to allow a free circulation of air. A common error in the cul- ture of camellias is too frequent re-potting. A vigorous plant will not require re-potting oftener than every three years, and the very largest plants will flourish in a pot ten or twelve inches in diameter. Camellias are by nature symmet- rical in growth, and by judicious pruning per- fect specimens may be secured. Pruning should be done after blooming, just as the plants begin their growth. To insure fine flowers, not more than one bud should be allowed to each terminal shoot; remove all others before the buds begin to swell. The florists' varieties of camellias are almost numberless ; but Mr. E. Rand says : " Could we have but one, we would choose Double white or Candidissinia, for white ; for blush, Lady Humes blush ; for crimson, Sarah Frost." In buying plants, select those of shrubby form; dark green foliage, without any places where leaves have been dropped. Also see that the plant is free from scale, red spider, and mealy bug. CAMOMILE. — A small plant, growing wild in some places, and very generally cultivated on account of its flowers, an infusion of which makes an excellent tonic known as camo}nile tea. Though the double-flowered kind is most, raised by gardeners, the single is the best and strongest medicine. The active principle of camomile is piperina, a resinous substance, and it is sometimes used instead of hops in making bitter beers. Camomile tea, which is made by steeping the flowers in boiling water, is good for allaying nausea or arresting vomiting ; and, sometimes improves the appetite. CAMPHOR. — A pure resinous substance found in many plants, but in large quantities in only two, which grow in China and Japan and the island of Formosa. Nearly all the cam- phor of commerce is brought from China, where its manufacture is the chief industry of several entire districts. It is easily dissolvable in alcohol, though scarcely so in water. Cam- phor evaporates rapidly when exposed to the air, and as its vapor is poisonous to insects it is very useful in defending clothes, carpets, and the like from moths. It is poisonous to all animals when taken into the stomach in large quantities ; though in small doses it will allay nervousness and produce quietude. The odor of camphor, if breathed for a long time, is ener- vating. Spirits ofcatnphor is a solution of the gum in alcohol. CANARY BIRD CANCER 71 Camphor Oil. — This is a product of the same tree which produces camphor. It is a pale, yellowish, limpid fluid, stimulating when ap- plied externally, and excellent as a liniment. CANARY BIRD. — Canary birds are natives of the Canary Islands, and hence their name. There are many varieties of them to be had of the bird fanciers. Those having the upper part of the body of a dusky green, and the under part a yellowish green, with dark brown eyes, are the strongest ; the choicest, however, or at least the most admired, are those in which the body is white or yellow, and the head, wings, and tail yellowish dun. It is very important that their treatment should conform to the season of the year. They require to be kept in rooms of an even temperature ; if exposed to cold they are likely to sicken and die, while if the room is too warm they will moult before the proper time, which it is important to avoid. The cage, which should be provided with three cross-sticks, must be kept clean and have a little fine sand scattered over the bottom of it. Beside seed, canaries may be supplied often with a little green stuff, such as chickweed, water-cress, lettuce, etc., in summer, and thin slices of sweet apple in winter. As they like to wash their feathers, a cup of clean water should be put into the cage frequently for that purpose. Never give them sweet cake or any other rich food. The best time for pairing canaries is about the middle of April. Birds which are to be paired should be previously kept in the same cage for several days to become acquainted with each other. The pairing cage should be divided into two compartments, with communi- cation between them by a sliding door, so that a separation may be effected when required. For their nest-building, they should be sujDplied with straw, paper-shavings, moss, wool, or other soft materials, strewed over the bottom of the cage. The female generally lays six eggs, on alternate days ; and in about thirteen days after the last one is laid the young birds will make their appearance. As soon as the young ones are hatched, a portion of an egg boiled hard, and chopped very fine, white and yolk together, and mixed with crumbs of white bread, should be put into the cage, and, in another vessel, some rape-seed, well boiled and washed in fresh water. This should be repeated often and great care taken that the food is not al- lowed to remain in the cage till sour. When about fourteen days old the young birds are able to feed alone ; the males should then be placed in a cage, each by himself, in order that his education may not be interrupted. His education is best accomplished by whistling to him the air most desired to be sung. Many canaries have been taught to sing several airs quite correctly. A good education will require from three to six months, and must be care- fully followed up. CANCER. — All that modern surgery has hitherto done with regard to cancer is to define it, its structure, kinds, and history. Nothing sat- isfactory has been proved as to its causes : neither individuality, locality, mode of life, or conditions. Domestic animals are equally sub- ject to it with man, and pathologists have but slight grounds for suggesting its predisposing causes, such as its being in a small percentage apparently hereditary, and its existence more frequently in the female sex and in the aged. Cancer is a disease of itself, and one of the class of new growths. It is unHke all other tumors, being an infiltration amongst the natural tissues of the body, and its peculiar structure is only to be discerned by the microscope. It is ineradicable : if cut out it returns, if not at the place of operation in some other part or tissue. There are, however, cases where a cancerous tumor has been removed at its first appear- ance, and the patient has enjoyed immunity from any return for ten, fifteen, or even twenty years. Cancer possesses all the char- acteristics of a malignant growth, as defined by pathologists, namely, constitutional origin, rapid growth, constant increase, pain, returning if cut out, infiltrating every tissue in its vicinity, and invading the lymphatic glands ; "it resists all treatment, softens inwardly, ulcerates out- wardly, resembles no tissue naturally formed in the body, and ultimately proves fatal." There are several forms of cancer: i. Scir- rhus ; 2. Medullary; 3. Melanotic; 4. Epithe- lial ; 5. Osteoid ; 6. Colloid ; 7. Villous. The last two forms, however, are by some scarcely held as cancer. Sch-r/iiis Caficer is the most frequent, at least in this country, and most commonly affects the female breast, though it is also found in the rectum, eye, testicle, womb, shin, bones, and salivary glands. Its chief feature is its stony hardness, which is due to an abundance of fibrous tissue ; it is nodulated, becomes adherent to the overlying skin, and it has the singular property, not possessed in a like degree by any other tumor, of drawing into it adjoining structures, is subject to severe stabbing or lancinating pain, and to ultimate ulceration. Medullary, or brain-like cancer, so called from its resemblance to the substance of the brain, or stiff blanc-mange ; encephaloid, or soft cancer, are its synonymous terms. This form of cancer differs from the preceding in possessing none of that peculiar characteristic of drawing towards itself neighboring struc- tures, but rather' that of a disposition to dis- tend and thrust them aside by the rapidity of its growth, and by the great accumulation of cancer material in its bulk. It produces greater constitutional disturbance, and is more speedily fatal. It is most^frequent in the limbs and breast. It is excessively vascular and as it nears the surface throws out fun- gous masses which bleed at the slightest touch. Melanotic Cancer: The distinctive feature of this form of cancer is the presence df pig- ment or coloring cells, which give it a black or dark appearance. The most frequent situa- tion is the skin or the eye, and it is more common in the horse or dog than in man. It derives its color as a general rule, from the 72 CANDLES CANDY structures in which pigment naturally exists. Epithelial Cancer, termed also epithelioma or cancroid, so termed because the microscopic cells found in it differ less from the cells of the part in or near which they grow, than those of the foregoing kinds, and from their analogy to the natural epithelial structures. Its chief situation is in the skin, in or near a mucous orifice, e. g., lip, nose, anus, prepuce, scrotum, or tongue. When it exists on the scrotum it forms the so-called chimney-sweeper's cancer, Osteoid Cancer, a form of cancer occurring usually in bones, and more commonly in the lower end of the femur apparently than else- where. It is very rapid and painful in its growth. In this form of cancer the stroma is converted into a very dense fibrous tissue, and then into a peculiar bone, which is rough and porous, and very brittle, readily reducible to a chalky powder after maceration of specimen. It seems to be singularly interchangeable with encephaloid. Colloid Cancer, a form of the disease not regarded by some writers as in- cludable under the term cancer. In appearance it is jelly-like, about the consistence of thin glue or tapioca pudding, of rapid growth, and frequently attaining enormous bulk. It is most frequently found in the intestinal canal. Vil- lous Cancer^ a vascular growth, composed of dehcate papillje, each containing a vascular loop, generally in connection with cancer or epithehum. Treatment. — All that can be done in the way of treatment is to check the disease as far as possible, and thus endeavor to alleviate suffer- ing and prolong life. Active treatment of can- cerous growths can only tend to one point, and that is removal in all cases on their earliest de- tection. In advanced stages of the disease, palliative treatment, both local and constitu- tional, must be resorted to, but death will sooner or later supervene, and all that can be done is to rnake the end as easy as possible. Medical advice is absolutely necessary. CANDLES. — Kerosene oil and the various kinds of lamps in the country, and gas in the city, have very nearly superseded the use of candles as illuminators ; yet they are cleaner than lamps, less troublesome, less dangerous, and more easily carried about. They also, when properly made, give a peculiarly pleasant and cheerful light at very small cost. Candles are made of various substances such as sper- maceti, stearine, tallow, wax and various com- binations of these ; but the last two are the only substances used in domestic manufactures, and they are mad« in two ways — by dipping and by moulding. Dipped Candles. — To make dipped candles, pull the wicks out straight and smooth, cut into the right length, and then put them on broaches or rods about half an inch in diameter and three feet long. First dip the wicks in lime-water or vinegar and dry them ; then double them over the rods and twist them. Melt the tallow in a large kettle, and when it is melted, fill the kettle to the top with hot water and add wax and powdered alum to harden the candles. Keep the tallow hot over a portable furnace, and fill the kettle with hot water as fast as the tallow is used up. When the tallow is boiling hot take several rods at once and wet the wicks in it ; straighten and smooth them when cool. Then dip them as fast as they cool until they become of the proper size ; plunge them in obliquely and not perpendicularly, and when the bottoms are too large, hold them in the hot grease till a part melts off. Let them remain over night to cool ; then cut off the bottoms and keep in a • dry, cool place. Mould Candles. — These are made in regu- lar candle-moulds or tin or pewter cylinders, of which the inside diameter is the size of the candles desired. To make, melt together ten ounces of good tallow (at least half should be mutton tallow), a quarter of a pound of white wax, a quarter of an ounce of camphor, and two ounces of powdered alum. Soak the wicks in lime-water and saltpetre, and when dry fix them in the moulds and pour in the melted tallow. Let them stand one night to cool ; then warm them, draw out carefully, and put them in a box in a dry, cool place. Candles made thus are extremely nice and will keep for two years ; they are better for being kept several months. When laid up for store, it is well to cover them with bran, as light turns them yellow. Rush Lights. — These are made by dipping rushes in tallow in the same way as for dipped candles. The rushes should first be stripped of nearly all the hard, outer covering, the pith alone being retained with just enough of the tough bark to keep it stiff. They require no snuffing as the burned wick falls off as the tallow consumes ; but small cotton wicks an- swer the same purpose and are less liable to go out. Wax Candles. — These are much superior both in appearance and in illuminating power to any others. They burn with a steady, mel- low light, emit no smell, and require no snuff- ing. They are made by pouring melted white wax down the wick till sufficient has adhered to it, then rolling the candle on a smooth board or marble slab till it is even, and then polishing it with a cloth. They may also be made like tallow candles in moulds. Exposure to the light whitens wax candles, but they should always be kept in a cool, dry place. CANDY.*— In order to understand the phil- osophy of candy-making, take a little crushed sugar in a clean brass or tinned kettle, with a little water, over a brisk fire, and note the changes which heat will cause. At first the lumps of sugar soften and break up, and as the heat increases entirely disappear, the result being a transparent solution, more or less thick according to the proportions of sugar and water. If heat be increased so that the syrup boils. * Most of this article, and of two or three short paragraphs on allied topics, are taken from an excellent little book, " How to Make Candy." Hartford, Ct.; Dustin, Gilman & Co. CANDY 73 the remaining liquid becomes more dense until it reaches a point where not enough water remains to hold the sugar in perfect solution. If it now be set aside and allowed to cool gradually, the excess of sugar will deposit itself in large transparent crystals on the sides and bottom of the vessel, and we shall have it in the form usually known as rock-candy. If instead of setting the solution aside for the crystals to form, we continue the boiling, nearly all the water will soon evaporate, and the sugar will manifest a tendency to assume a granular condition, especially upon the sides of the vessel. A few degrees more of heat beyond this point, and we have the sugar in a melted form, of a thick, pasty consistence, but clear and transparent still. If we dip a spoon into the mass and withdraw it, a long thread of melted sugar will follow, and if the portion be dropped into cold water, it will at once become hard and brittle. It is from sugar in this state that the greatest number of our candies are produced. But just here we must be very careful in the management of our heat. If that is now allowed to increase but a little, the mass becomes very dark colored, froths, acquires a bitter taste and is not fit for use. It is above 260° that the sugar is thus changed and the greatest skill is required to push the heat of the boiling sugar just as near the point of this change as possible without quite reaching it. The greater part of hard boiled candies are made at about 250* of heat. If made at a degree much less than this they soften or change in structure, while the nearer the heat can be carried to 260" the longer do they retain their hardness and transparency. At the present day hardly a kitchen will be found without some cooking utensil which may be conveniently used for making candy. A sauce-pan of tinned iron with a handle and flaring sides, and a lip to facilitate the pouring of the contents will be found best adapted for such use or a small brass kettle will do very well if kept quite clean and bright. General directions for Candies of any flavor from Boiled sugar : — Take three and one-half pounds of refined sugar, one and one-half pints of water, and one teaspoonful of cream of tartar. Mix in a vessel sufficiently large to allow for the expansion of the boiling candy. Boil over a brisk fire, taking care, however, that the sugar does not burn. The heat should be applied to the bottom only, and not to the sides of the vessel. After boiling for about fifteen minutes, a small portion of the melted sugar may be removed with a spoon and cooled by placing in a saucer surrounded by cold water. If when cooled it forms a viscid, tenacious mass, and if a portion taken between the thumb and finger forms a long adherent thread when the thumb and finger are separated, the process of boiling is nearly completed, and great care must be used in the further mana^-e- ment of the heat, enough being supplied "to keep up the boiling without allowing the sugar to be burned. It must now be tested every few minutes by dropping a small portion" into some cold water standing conveniently near. When the portion so dropped becomes at once hard and brittle, snapping apart like a pipe- stem when bent, the process is completed, and the vessel should at once be lifted from the heat. Any desired flavoring or coloring " ex- tract " can now be stirred in according to taste. It is next poured into shallow earthen dishes, which have previously been slightly greased, and allowed to cool to a degree at which it can be handled without discom- fort. It is then to be "pulled," and after pulling rolled into " sticks " like those ordi- narily sold, or made into any other desired shape. Below are given some recipes for candies not included in these general directions. Chocolate Caramel. — {See Caramel.) Cough Candy. — Boil three and one-half pounds of ordinary brown sugar with one and a half pints of water until it hardens when tested in the usual way. To this add, just prior to removal from the fire, a tincture pre- pared thus : To one-half ounce of strong alcohol add one dram of camphor gum, when dissolved and two drams oil of anise, four drams strong tincture of capsicum, one dram of benzoic acid. Another very popular form of cough candy is prepared by making a decoction, by boiling two ounces of boneset and one half ounce of ground bloodroot in a pint and a half of water, and using this decoction with three and one-half pounds of brown sugar, in the same manner as directed for horehound candy. When about to be poured out in trays or worked, it may be flavored with oil of anise. Fig Paste. — {See Fig.) Ginger Candy. — Put into a preserving ket- tle one ounce of finely grated ginger, one pound of sifted loaf sugar, and enough water to dis- solve the sugar ; put the kettle on a slow' fire till the sugar begins to boil ; add another pound of finely sifted sugar, stirring it in till it thick- ens ; then drop it in cakes on plates and dry them in a slow oven. They will be hard, brit- tle, white, and very palatable. Gum Drops. — Take one pound of gum arable, dissolve it in 1% pts. of water, strain and add one pound of refined sugar. Heat until the sugar is entirely dissolved. Any flavor may be obtained by using enough of the desired flavoring extract to suit the taste, and a little color may be added if wanted. These should be added while the mixture is warm. The mixture should be evaporated until of the consistence of honey, so thick that it will flow only very slowly from the lip or spout of the vessel containing it. Next fill a shallow box with fine starch, and^ having smoothed the surface, proceed with a stick, hav- ing a rounded end, of the size desired in the finished gum drop, to make indentations in the starch, as thickly together as can be done with- out disturbing the shape of one by the formation of another. Round buttons of wood may be fastened to a flat board, if desired, and the entire 74 CANDY set of indentations prepared at once by press- ing the board on the surface of the starch. The mixture of gum and sugar should now be placed in a vessel having a long lip or spout, and as the liquid is poured slowly out, a por- tion just sufficient to iiU eacli indentation should be stroked off with a wire and allowed to drop therein. When the mould is filled it ■ must be set in a warm place for several days, until the drops are sufficiently hardened on the outside to bear handling without break- ing. Horehound Candy. — Prepare a strong decoction by boiling two ounces of the dried herb in a pint and a half of water for about half an hour. This decoction is then strained and added to three and one-half pounds of brown sugar. Boil over a hot fire until it reaches the requisite degree of hardnes.s, when it may be poured out in flat tin trays, previously well greased and marked into sticks or small squares with a knife, as it becomes cool enough to re- tain its shape. Jujube Paste. — Take of gum arable one pound ; dissolve in a pint and a half of water and add one pound of sugar. Evaporate to a very thick consistence, and when cooled a lit- tle, but while still warm enough to run, turn into shallow tin pans which have previously been oiled. Any flavor may be added before turning it out. Lemon Candy. — Into a bright tinned kettle, thoroughly cleansed to free it from grease or odor of vegetables if a kitchen utensil is employ- ed, put three and one-half pounds of sugar, one and one-half pints of water, and a full teaspoon- ful of cream of tartar. Place over a hot fire and stir until the lumps disa^jpear. Boil briskly, until the candy becomes hard and brittle, when a little of it is thrown into cold water ; remove the vessel from the fire and pour the contents on a large earthen platter, previously greased with a little butter. After the candy has cooled sufficiently to be handled, and has reached the consistency of ordinary dough, add about a teaspoonful of finely-powdered tartaric acid, and the same quantity of extract of lemon, and work them into the mass. The acid should be very fine and free from lumps. The mass should be worked enough to distribute the acid and lemon extract evenly, but no more, as too much handling would tend to destroy its trans- parency. It may now be formed into sticks or drops or spread out flat in thin sheets, which will easily break as required when cold. Some makers add a few drops of tincture of saffron just before removing from the fire, which gives a bright yellow color, without diminishing its clearness. Molasses Candy (I). — Into a kettle holding at least four times the amount of molasses to be used, pour a convenient quantity of good Porto Rico molasses. Place over a slow fire and boil for a half hour, stirring all the time. Be very careful not to let the candy burn, especi- ally near the close of the boiling. When a little dropped in cold water becomes quickly hard and snaps apart like a pipe-stem, add a teaspoonful of carbonate of soda, free from lumps, to every two quarts, stir quickly to mix, and pour on greased platters to cool. When the candy is sufficiently cool to handle without burning the hands, it is pulled back and forth, the hands being rubbed with a little butter to prevent the candy from sticking to them. Flour is sometimes used for this purpose^ but it gives an unpleasant taste to the candy. The more the candy is worked, the lighter it will be in color. Frequently some flavor is added, as vanilla or lemon, but the natural flavor of the boiled molasses is generally preferred. Molasses Candy, (II) (White). — Take two pounds of refined sugar of the grade termed by the grocers " Coffee C," one pint of pure sugar-house syrup, and one pint best Porto Rico or New Orleans molasses. Boil together until it hardens, as before de- scribed, when dropped in cold water, add one teaspoonful of carbonate of soda, and work in the usual manner. This style of molasses candy is that made by the large confectioners, and is, in fact, a sugar candy flavored a little with molasses. Nut Candy. — If the meats of the nuts are covered with a thick skin, like those of almonds or peanuts, remove it ; with walnuts, pecan nuts, etc., this is not necessary. Pour over them the hot molasses candy made as above directed, stirring the meats that each one may be covered. A little less candy should be used than will suffice to entirely cover the mass of meats, though each separate one should be coated. Thus will be formed a large cake, which when nearly cold may be divided in squares or bars with a sharp knife. The meats of any nuts may be used in this man- ner. Sugar Candy. — Take three cupfuls of fine sugar half a cupful of vinegar, and two cup- fuls of water, and boil pretty fast till the water all boils away ; in fifteen or twentv mmutes afterwards it will candy (test by dropping some in cold water and tryingif it will "string " when pulled). Then pour into a buttered dish, and when it cools sufficiently to be handled, pull in the same way as molasses candy. This makes a very white and pleasant candy ; but great care must be taken not to 7nove or shake it ivhile boiling. If this happens it will re-crystalize into sugar. Taffy (Plain). — Either kind of molasses candy, if poured from the kettle into tin trays without working, will produce a fine, plain taffy. .It may be" left in one sheet, the size of the tray in which it is poured, or, when slightly cooled, may be marked off in squares. Taffy (Everton) Take three pounds of best brown sugar, and boil with one and one- half pints of water, until the candy hardens in cold water. Then add one-half pound of sweet- flavored fresh butter, which will soften the candy. Boil a few minutes until it again har- dens, and pour into trays. Flavor with lemon if desired. • . _ CANDYING FRUITS CANNING FRUITS 75 Walnut Candy.— The meats of hickory nuts, English walnuts, or black walnuts may be used, according to preference in that regard. After removal from the shells in as large pieces as practicable, they are to be placed on the bot- toms of tins, previously greased, to the depth of about a half-inch. Next boil two pounds of brown sugar, a half-pint of water, and one gill of good molasses until a portion of the mass hardens when cooled. Pour the hot candy on the meats and allow it to remain until hard. Cheap Candy. — A great deal of candy has of late been offered at extremely low rates, from twenty to twenty-five cents per pound below the usual retail price. It is generally composed of many varieties, principally, how- ever, of those which offer the largest opportuni- ties for adulteration. The bonbons and similar candies of this kind are composed of a mixture of terra alba and cheap sugar, the gum drops of cornstarch, and the stick candies of starch sugar. The nuts and fruits used in the cheaper varieties are of poor quality, worm- eaten, old or damaged. It will be much the better way, if economy is an object, to prepare the simpler varieties at home. CANDYING FRUITS.— Fruits of every kind may be candied by first boiling them in syrup, and then taking them out and drying them in a pan on the stove or before the fire ; then boil the syrup to a candy, dip the fruit into it once more and again set the fruit on the stove to dry; then put it into boxes or patented jars and keep in a dry place. If put into the patent jars the fruit will keep a long time. Grapes, currants, and the various kinds of berries may be candied by simply dipping them into the candy and drying them carefully. CANDY-TUFT.— A fine, hardy, freely-bloom- ing annual, with pretty bush, and white, red, and purple flowers. Plant the seed in open border or in beds, as soon as the frost is out of the ground ; they will bloom earlier if they are sown in the autumn, and the frost and snow will not injure them. They are in flower from June to September, and may be kept over to next season by cutting off the flowers, not al- lowing the seed-pods to form, and keeping them housed during the winter. CANNEL COAL. — A variety of bituminous coal which burns with such a brilliant white flame that it is used for affording light by the poorer people of the north of England ; hence its name, " cannel " being the local pronunciation for "candle." It does not soil the fingers, is heavier than other coal, and is peculiarly pleasant for burning in open grates. As it is apt to split and fly out when put into the fire, it is best to mix it with common coal in use. Cannel coal is brought from England and sold at about three times the price of anthracite ; there is an American variety which is nearly as good and costs less. It is mined in several places in Kentucky, and from the Leavenworth bed in Kansas. It is more variable than any other kind, often changing in the same bed from very coarse and earthy to the finest. CANNELONS.— Roll out very thin and evenly some fine puff-paste into a long strip of from three to four inches wide, moisten the surface with a feather dipped in white of egg, and cut it into bands of nearly two inches wide ; lay some apricot or peach marmalade equally along these, and fold the paste twice over it, close the ends carefully, and when all are ready, slide them gently into a pan of boiling lard ; as soon as they begin to brown, raise the pan from the fire that they may not take too much color before the paste is done quite through. Five minutes will fry them. Drain them well, and dry them on a soft cloth before the fire ; dish Cannelons. them on a napkin, and place one layer crossing another, or merely pile them high in the centre. If well made, and served of a light brown and very dry, these cannelons are excellent : when lard is objected to, dripping may be used in- stead, but the paste will then be somewhat less light. Only lard of the purest quality will answer for the purpose. CANNING FRUITS. — Canned fruit of every kind, preserved by various patented pro- cesses, can be bought in the shops ; but they may also be put up at home without difficulty. The principle involved in preserving by canning is the entire expulsion of the air; this is usually effected by heat suflicient to cook the fruit. The best "cans" for family use are the patent glass jars with cover and india-rubber band, which may be had now of every size and at low prices ; those are best in which the rubber en- circles the outside of the jar's mouth without coming in contact with the fruit. For the smaller fruits, which break easily by handling when cooked, it is best to put them into the jars before cooking ; fill up with water, and set them in a wash-boiler containing water enough to come up about three-fourths of the height of the jars. The jars must not rest directly on the bottom of the boiler, as they are liable to break. Bring the water gradually to a boihng point and let it boil steadily but not violently from five to ten minutes. Then take the cans out, place them on a cloth or board, and shake them well to loosen the bubbles ; fill them up to the brim with boiling water, and adjust the cover. The amount of air under the cover should be so slight that it will be expelled by the steam from the hot fruit in the act of sealing. If there is no desire to preserve the fruit whole, the process may be much simplified by 76 CANTALOUPE CAPES cooking the fruit in the ordinary way and dip- ping it hot into the jars. In this case the jars must be prepared by heating them gradually with hot water, or they will break when the hot fruit is put in. Plenty of juice should be dip- ped in at first, so as to leave no vacancies for the air, then the jars may be sealed as soon as they are filled; but if there are bubbles, let them out with a fork or spoon, fill with hot juice and seal. When cooled an hour or so, screw the covers tighter, if possible, or see that they are on firmly. Let the fruit stand in sight for a week or two, and if it does not ferment in that time put away in a dark, dry closet, and it will keep for years. If in cooling, the fruit set- tles, leaving a vacant space at the top, that is not necessarily air, and the jars must not be opened unless signs of fermentation are seen. Then open promptly, fill up with boiling water and reseal ; or, better still, eat it up, and use the jar for other fruit. CANTALOUPE. {See Musk-melon.) CANVAS. — The ordinary canvas is the coarsest cloth made of flax, and the rough, un- bleached varieties are made of hemp. It is used chiefly in manufacturing sails for ships, tents, and the Hke, but is also very useful in the household for making large bags or any- thing else for which exceptionally strong cloth is required. There is also a light kind of can- vas, woven with the warp and woof at intervals, which ladies use for tapestry and Berlin wool work. That which is flexible is best. CANVAS-BACK.— One of the family of sea ducks, and celebrated as the most delicious of all water fowl. They are in season from about the middle of November to January ; and then, provided they have been killed in the neighborhood of Chesapeake Bay, where alone they can find the wild celery which is their pe- culiar food, they are very fat and tender, and with that delicious flavor so much admired. If taken at any other season and place, they are but little better than some of the common sea- ducks. The bill of the canvas-back is black, about three inches long, and nearly in a straight line with the head •, the head and neck are red, the tail is short, and the back partly white and partly black. In choosing, select those which are heavy ; if on feeling behind their legs they are found to be plump and full, they are fat and in good condition. For directions for cooking, see DuCK. CAOUTCHOUC. {See India-Rubber.) CAPERS. — The unopened buds of a low, trailing bush which grows wild in Greece and the Levant, and is extensively cultivated in the south of Europe. They are pickled in salt and vinegar, and come to us from Italy, Sicily, and France ; the best are the Toulon capers. Capers are much used in cookery for making sauces. {See Sauce.) CAPES. — Under this head are included ber- thas, canezous, fichus, mantillas, chemisettes, etc. The measures required are : * i. That of ♦ For explanation of Roman numerals, see Cutting and Fitting, the length desired ; 2. The size of neck (XV.) ; 3. The length of' shoulder (XIV.); 4. The breadth of shoulders (XVI.) To prepare the pattern, draw the vertical line a b (Fig. 1), Fig. I. which marks th^ middle of the front ; the third of the neck measure (XV.) is allowed for the distance between the points a and c ; at c apply one end of the measure of the shoulder length (XIV.) and mark at the other end the point d, which is to be distant from the opposite point ^, in the vertical line a b, by a space equal to one-fourth of the measure of the breadth of the shoulders (XVI.). The baclv is designed in the same way, with the exception that for the neck, one-sixth of the neck-measure is taken, instead of one-third (Fig. 2). Fig 2. The pattern represents the simple pelerine or cape suitable for a morning dress, or the wrapper of an invalid or an old lady, the inside lines being the length suitable for a bertha, which may also be cut out in the neck, and adapted to a low-necked dress. The outline of the pelerine and of the bertha may be varied on the lower edge, being cut round, square, pointed, longer in the back or front, or pro- longed in front in square tabs, as a mantilla. The fichu requires the fronts lengthened in such a manner as to cross on the breast, be fastened at the waist, or made long enough to CAPILLAIRE CAPS 77 meet in the back and be knotted together or fastened with a pin. Capes of this description have a seam upon the shoulder, but the garment may also be cut after the pattern of the circular {see Circu- lar), in which case it is made in one piece ; either way, however, the material from which the cape is to be cut should be folded double lengthwise, and the middle of the back of the pattern laid upon the fold. CAPILLAIRE.— A kind of syrup which may be made thus : Put six pounds of loaf sugar and two of brown, and three eggs well-beaten, into three pints of water ; boil it up twice, skim it carefully, and then add half a gill of orange- water ; strain it through a piece of fine muslin, and put it into bottles for use. A spoonful or two of this syrup put into a glass of warm or cold water will make a very agreeable drink. CAPON. — A young male fowl which has been castrated and fattened for the table. Caponed fowls are considered great delicacies, and always command the highest market price ; they are said to combine the strength of flavor of the male bird with much of the delicacy of the female, and never to get tough like the or- dinary fowl. The best fowls for the purpose are the large, square, heavy-bodied kinds that have a rapid growth. The signs of a capon are a small head, comb quite pale, short and with- ered, the neck-feathers, if left on, longer than usual, and, if quite young, smooth legs and short, soft spurs. The body is larger, fatter, more plump and round than that of the common fowl. Capons are cooked and served in the same way as ordinary Chicken. CAPS. — To design a pattern for a cap the only measure required is taken around the head, in a straight line, meeting upon the forehead. This measure we now divide, and cut a square of paper of the dimensions of half the measure, as is seen underlying the various patterns outlined in Figs, i and 2. This we divide in the middle by the line a b, one-half representing the front, the other the crown of the cap. The front is to be cut out, following the inner line c dj more or less, according as the cap is to be worn more or less forward upon the head ; and between the points d b, to give room for the neck. At the point d, we may en- large at will, forming tabs to float or tie under the chin, or may cut the corners off, and attach ribbons. Also the front may be much less than half the cap, and in this case, the crown must be correspondingly more than half, that the proper proportion may be preserved. In Fig. I, many models are represented. No. I. By rounding the upper corner ^ of the crown, in accordance with the dotted line, which marks the outline of this first pattern, we have a very simple cap, which is left some- times quite square except the curves c d and d b. To make up this pattern the material is cut in two pieces, which are obtained by laying the pattern upon the material folded double, the straight way. The two halves are now united, following the dotted line. The front, c d, and neck, b d, are hemmed or faced with a narrow strip, and the lower edge of the crown is gath- Fig. I. ered, and a little bias strip, hemmed on the lower edge, is added as a frill. This cap, cut out and made plainly, is the simplest form of a night-cap. On the other hand, made in delicate material, trimmed with lace or ribbon ruches, with lengthened tabs, it is an extremely quaint and pretty morning cap. The spme pattern made up in silk or velvet becomes'the Alsatian cap, suitable for children or for fancy dress. It is, however, very much cut out in front, and is nearly all crown ; these caps are lined, and the gathering at the edge of the crown is concealed under two lengths of very broad ribbon, which cross on the top of the head and are tied in an enormous butterfly bow. No. 2. The crown in this pattern is enlarged to nearly twice the original size, and is rounded from g to the point b. This cap is cut in one piece, the pattern being laid on the double fold of the material, straight way, the line c g on the fold. The edges of the front are hemmed from c to d znd to b; the edge of the crown is gathered and secured or held by a drawing- string, which may be tightened or loosened at will. The capeline is made after this pattern by enlarging the front on the top, and if it be desired to turn it back from the front, it must be still more enlarged. A very simple way of making a capelhte and a cape in one piece is to take a square of the desired material, fold it bias, making two tri- angular pieces, then gather it along this diago- nal, and raise one-half over the head, the point coming upon the forehead, while the other is drawn around the neck as a pointed cape. No. 3. This pattern is the same as No. 2, except that it is cut bias, and the crown is smaller in the lower part. No. 4. This is a pattern much used for chil- dren's caps. It is cut in two pieces, and the front is half the breadth of the cap. The crown, cut the straight way of the material, follows the line from g, and is gathered into the front, 78 CARAMEL CARBUNCLE being much more full below than near the top. (Fig. 2.) The first of these patterns repre- sents the crown very large, and the front cor- respondingly reduced. The front may almost disappear and become only a sort of binding to retain the gathers of the crown. The latter is cut rounding, and the double line marked '''■gathering'''' in the pattern is left for the back of the neck, while the rest of the crown is gath- Fig. 2. ered into tlie front and must have a third more length than the space of the front upon which it is to be gathered. The second pattern, in- dicated by the scalloped edge, represents simply a fanchon, having no crown what- ever. In the construction of these caps, manv va- rieties may be introduced in the size of the crown and of the front, beside those we have indicated. When the cap is made in one piece, a front may be simulated by ruches of lace or ribbon. Again, the crown and front may be separated half way up, the crown be cut some- what longer than the front and gathered upon it, and the seam be hid by lace arranged in ac- cordance with the general style of the cap. As a rule, it should be remembered, that the trimmings of a cap should be always more and more simple as the wearer grows older; and that thread lace and blonde are more suited to almost any complexion than artificial flowers, or glittering bead-trimming. CARAMEL. — A dark brown substance pro- duced by the action of a high temperature upon melted sugar, and sometimes called "burnt sugar." It is used to color broth, sauces, gra- vies, etc., and may be made thus ; Heat half a pound of brown sugar in a small iron kettle and stir until it is a smooth, dark-brown batter, but be careful that it does not burn; add' gradually a pint of hot water, let it simmer while the sugar which is scraped from the ket- tle dissolves ; then bottle and cork. Chocolate Caramels. — Boil one quart of good New Orleans molasses until it hardens when tested by cooling a little of it in water. Just before removal from the fire add four ounces of chocolate finely and uniformly grated. Pour a thin layer into tin trays, slightly greased, and when the surface of the candy hardens a lit- tle, work with a knife into squares. They may be flavored with vanilla or almond if desired, but the natural flavor of the chocolate and mo- lasses is generally preferred without addition. CARAWAY. — This plant grows wild in England and throughout the north of Europe, and is cultivated here on account of its seeds, which are much used in confectionery, cakes, biscuits, and the like. The seeds have a pleasant, aromatic odor, and a sweetish, warm, pungent taste ; and, besides cookery, are em- ployed in medicine to stimulate the action of the digestive organs. The under leaves, when young and tender, are sometimes used for fla- voring soups ; the roots were formerly eaten as parsnips, and by some are tliought to be not inferior. Caraway is cultivated exactly like the parsnip. The seeds mature the second year of the growth of the plant, and ripen in autumn. CARBOLIC ACID. — A substance ex- tracted from coal tar, and now much employed in medicine and the arts. It is one of the best of disinfectants, and being very volatile it is readily diffused through the air and neutralizes any excretions or gases that may be present. In using as a disinfectant for sinks, water- closets, night-stools, or for wetting a sheet to hang in the doorway, mix a wineglassful with a half a pint of warm water. For washing walls, furniture, etc., mix a wineglassful with a pint and a half of warm water. Owing to its antiseptic qualities, carbolic acid is a valuable lotion for wounds which discharge purulent or other offensive matter. When dissolved in 230 parts of water it is used as a gargle ; or in 25 parts of water for painting the throat in bronchial affections ; or in 50 parts for a car- bolic spray. Mixed with olive or other oils, or with glycerine in the proportion of i part to 25 it makes an excellent dressing for cuts and sores. Carbolic acid paper, which is much used for packing fresh meats, is made by melt- ing five parts of stearine at a gentle heat, then mixing with it thoroughly two parts of carbolic acid, and subsequently adding five parts of melted paraffine ; when melted apply it to the paper with a brush. Pieces of card-board satu- rated with the acid will kill flies more surely than anvthing else. Carbolic acid is a violent poison, and must be handled with care. In case of poisoning by it, send at once to the druggist for saccharate of lime, and while waiting for it give castor oil and olive oil freely. CARBUNCLE.— Carbuncles proceed from the same causes as boils, from which they only differ in being much larger and more deeply seated. They generally appear in the back of the neck, and are so extremely sensitive that the slightest touch or even breathing upon them causes intense pain. A carbuncle may be treated in the same way as a boil {see Boils) ; but as under certain circumstances it CARCEL LAMP CARNATION 79 Carcel Lamp. may endanger life, medical advice should in all cases be taken. In the absence of medical aid, the best local treatment is to lance the tu- mor freel}^, to let out the festered matter; and then to apply warm poultices. It is to be rec- ollected that boils and carbuncles alike indi- cate a bad condition of the blood which should be rectified by a Hberal but not rich diet, bit- ters, and by taking tincture of iron — fifteen drops in a little water three times a day. Acid fruits, such as sour apples, grapes, limes and lemons, may be eaten freely. CARCEL LAMP. — A mechanical lamp in which the oil is raised through the tubes by clockwork, so as to continually overflow at the bottom of the burning wick, thus keeping it thoroughly saturated while the excess of oil drops back into the cistern, situated so far below as to cast no shade. It is wound up like a clock, and runs from six to eight hours, main- taining a constant flow of oil and giving out a clear, brilliant, and pleasant light. The cut shows the mechanism; a is the spring which forces the oil p p \x^ lo the wick, by pressure on the cylinder gj d regulates the amount of light. These lamps are excellent but expensive, costing from fifteen to seventy-five dollars, and requiring great care in the handhng of them. If they get seriously out of order it may be nec- essary to send them back to the constructor in Paris. CARDOON. — A species of the artichoke but much larger and taller; cultivated in the same way. The stalk part of the leaf, when properly blanched, is crisp and tender. Cardoons are used for soups, stews, salads, etc. To cook, cut the solid stalks of the leaves into pieces about six inches long and boil them in pure water till they are tender ; when done cleanse them carefully of the slime and strings that will be found to cover them, and then put them in cold water and let them remain till wanted for the table. Then take them out and heat them with drawn butter or marrow. If this process is not followed they will be bitter and black. Cardoons are in season from September to March. CARMINE. — The coloring matter of cochi- neal, used for dyeing fabrics, for making red ink, as a pigment in painting, and as a cosmetic. It is a beautiful crimson, blood-red color, the most expensive used in painting, and is gen- erally sold already prepared. It is cheapest in the end to buy the best, as the cheaper kinds are frequently adulterated with extract of Bra- zil wood and cheaper vermilion. Carmine may be made in this way : Put two pounds of the cochineal powder into a pot containing ten gallons of boiling soft water; let it boil three hours, and then add three ounces of saltpetre, and soon after four ounces of binox- alate of potash. After ten minutes remove the pot from the fire, and let it stand for four hours. Then draw off the liquor with a siphon into flat glazed dishes, and let it stand in them three weeks. A coating of mould forms upon the surface, which is to be nicely removed in one piece ; or if any fragments remain they must be taken out with the great- est care. Dry this cake in a clean shady place, and it will then be pure carmine ready for use. CARNATION. — Carnations range next to roses perhaps as the favorite flower for garden culture, and whether in beauty or in fragrance are unsurpassed. Florists divide them into three classes-^^^'^^'j-, bizart-es, and picotees. Flakes, on a pure yellow or white ground, have only one color, disposed in broad stripes and extending the whole length of the petal. The bizarres, on a white or yellow ground, have two or more colors in irregular stripes of pink, or scarlet and purple, sometimes running the full length of the petal, and sometimes broken into spots. The picotee has a white or yellow ground with the colorings confined to a border- ing of each petal. In cultivation, carnations require a good rich soil : the best is composed of one-half rotten horse manure, one-quarter fresh loam, and one-quarter coarse sand, well mixed together. The compost sold by florists is also excellent for the purpose. They may be raised either from seed or cuttings. The seed should be sown in April or May, in pots filled with the above-described soil or compost, and a little fine sand, barely sufficient to cover them, sprinkled over the seeds. As soon as the young plants are three inches high, plant them out into a bed of rich soil. They will not bloom until the summer following, but the plants can be protected in cold climates by la3ing sods of grass over them, or by keeping them in the cellar in boxes. In raising carna- tions from cuttings, good healthy shoots should be selected about July or August; they should be cut off close to the old stem and planted in a box of sand, or sand slightly mixed with river soil, which should be kept constantly moist. In about three weeks the roots will begin to form and the cuttings may then be transplanted carefully to the garden. This is the surest way of propagating the choicer varieties. When the flower stems are ten or more inches high, they should be supported with stakes ; and when the flowers appear, if there is danger of their bursting the calyx and thus spoiling their symmetry, it is well to tie a piece of colored worsted yarn around them. Monthly carnations are the most desirable, as they bloom during the winter. These are some of the choicer varieties: Admirable, creamy white ; Astoria, yellow, flaked with scarlet ; Betsey, brilliant scarlet ; BloJidin, buff and rose ; DonadVs Pride, white, edged with pink ; Grant, rich ' crimson, striped with slate color; Grand Conde, white, blotched with rose ; La Purite, bright rosy pink ; Ma Gloire, sulphur yellow, striped scarlet; Queen of 80 CARP CARPETS Whites, purest white ; Radetzky, rose color, with broad purple stripes ; Star, carmine, splashed with white ; Von Moltke, orange sal- mon, flaked with scarlet ; Rosaline, bright buff, blotched with crimson ; Vaillaftte, scarlet fringed; Welcome, brightest red, and of per- fect shape. CARP. — A fine and beautiful fresh-water fish, taken chiefly in the Hudson River, and especially abundant in the New York markets. They are in season from October to April. Carp. Their general color on the back is olive brown, with yellowish white under the belly, their fins are dark brown, and they have a small mouth like the sucker. They usually weigh from half a pound to three pounds, occasionally as high as twelve pounds, but the average is about one pound. The small fish are best for broiling and frying, and the larger ones for baking or boiling. Cook same as Blue-fish, and serve with anchovy, caper, or tomato sauce, or with parsley and butter. CARPETS. — Before describing the various kinds of carpets there are one or two points to be considered. And first the material, colors, and pattern of the carpet must be adapted to the room into which it is to be put and the other furniture of the room. Large patterns will not look well in small rooms, nor will very small patterns look well in large ones ; an ex- pensive carpet renders it necessary to have expensive furniture ; and every bit of color in the room, from the carpet to the ceiling, must have some harmony with every other. At the same time it must be borne in mind that there is harmony in contrasted colors as well as in those which are similar, and if the furniture is either very dark or very gay, the carpet should be either gay or neutral, in order to relieve the general effect. The large patterns which used to prevail have been discarded of late years ; and patterns as small as the roorh will bear are considered most desirable. Medallion carpets, or those with figures of animals, bouquets of flowers, baskets of roses, or stripes, should never be chosen ; the most pleasing figures are simple geometrical designs, a tracery of vines, arabesques, or an almost solid neutral groundwork of broken lines. A carpet with much white in it is objectionable anywhere unless the furniture is very dark, but it should never be laid in a room that is much used ; on the other hand, a very dark carpet is almost as hard to keep clean. Carpets with blue or green, or any " delicate " color, fades on ex- posure to sunlight. A bordered carpet makes a room look smaller than it is ; and a small room will look larger if the floor is covered with a carpet of neutral tint and small figures. {See Carpets under DECORATION.) Cutting. — To determine the available length in making the carpet, unroll the equivalent of about twice the length of the room, double this in the middle, lay the edges side by side and pull the end to and fro until the patterns match at the length next greater than that of the room. Of this exact length, cut the requisite number of strips. It may be more economical to cut the lengths in the short direction of the floor. As there is car- pet wasted it will be necessary to get more than the room would seem to require. This waste may be used for making rugs, ottomans, etc., or filling in recesses. Sewing — The strongest stitch for sewing carpets is the through-and-through stitch, and they should be put very close together; great care must be taken in sewing that the carpet does not pucker, and that the figures down the two widths are exactly matched. Binding is not generally used except in the case of In- grain, or a close fit. Before laying a carpet the floor should be made smooth, as boards warped upward at the ends or cracks wear the carpet through. Then it should be covered with a layer of news- papers, or better still, with a lining made espe- cially for the purpose and consisting of cotton laid between two sheets of paper. This latter is moth proof, and a carpet put down with it will last much longer and be more easily kept clean. It is customary to fit carpets into all the recesses of the room, but this is most ex- pensive and not really necessary. Where economy is an object, the carpet may be square or oblong, according to the shape of the room, but not fitted into the recesses ; and the boards round the sides may be left bare or painted in oil, or covered with oil-cloth, baize, or drugget. As a still more economical mode, there may be a border only of carpet around the room, and the middle part may be covered with a drugget ; this has the advantages, es- pecially for dining-rooms and bedrooms, that it can be easily taken up to be dusted and shaken. It is somewhat the fashion now to dispense with carpets altogether in the sitting and reception rooms ; and to have gay Persian- or Turkish rugs distributed here and there over the bare floor, which is either stained or waxed and polished. It is not desirable to have carpets on the floor in summer; tliey should be taken up and the floor either left bare or covered with Can- ton matting. Carpets get filled with dust, they add greatly to the warmth of a room, and if there is any taint in the air they are almost sure to catch and hold it. Moreover, they will last just twice as long if when warm weather comes on they are beaten, sewed up in coarse linen, and packed away in a dry place with some moth-repellant till the autumn. To Clean. — Carpets should be taken up and beaten well (but not violently) at least once CARPETS 81 a year. If they are much soiled they may be brightened up by scouring them in one of the following ways. No. II. is, perhaps, unnecessarily complicated. It is recom- mended, however, by an experienced Eng- lish dyer and manufacturer, who some years ago published a valuable manual on the sub- ject : I Mix an oxgall with double its bulk of water, and apply it to the carpet with a sponge. Rub gently till a lather is produced, then wash oft with clean water and dry with a linen rag. II. Have the carpet taken up and well beaten, brushed, laid flat on the floor, and the spots taken out by rubbing a piece of hard soap on the greasy spot, and rubbing it out with a brush and clean cold water, well drying each spot as it is done, with a cloth before you leave it. Cut a bar of the best mottled (castile) soap into two gallons of water, and put it on the fire to dissolve. Take two pails of luke-warm water, and put in one of them two quarts of the melted soap. The other pail of warm water is to rinse out the carpet, which must be done at not less than one square yard at a time. Now dip a scrubbing-brush into the pail with the soap in it, and scour about a square yard while on the knees, and do it so as not to let it go through to the back of the carpet ; when this yard is cleaned well with soap and a brush, rub the soap well out with a flannel or coarse sponge, and suck up in the sponge or flannel the wet and dirt that was made on the carpet by the scouring-brush, repeatedly rinsing the flannel in the pail of clean water. Have a pail of clean water with a little common soda. Rub a clean sponge, dampened with this, into the spot you have first cleaned and rinsed. Dry with a clean coarse cotton cloth, before you proceed with another yard. III. Carpets may be cleaned without taking up, by sprinkling over moist tea-leaves and sweeping well ; then grate potter's clay very thickly over the grease spots, cover them with a sheet of brown paper, and place a warm smoothing iron over them. Repeat till the grease is out. IV. Corn meal sprinkled over and swept off with a slightly moistened broom will remove soot or other powdery dirt. Moths will work in warm rooms in winter as well as in summer. A sure preventive is to pour strong alum water on the floor half a yard around the edges before laying the car- pets, and once or twice during the season sprinkle dry salt over the carpet before sweeping. Sufficient will adhere to prevent in- sects alighting. Axminster Carpet is expensive, but wears almost well enough to make up for it. There are French, English and American Axminsters in the market ; they do not differ much from each other in cost, the price being from $3 to $5 a yard. Brussels Carpet, on account of its dura- bility, is probably the cheapest for general use. The basis is a warp and woof of linen thread ; 6 worsted threads are also interwoven, which are formed into loops by means of wires and form the patterns, the linen threads not being visible on the surface. When well made they are very durable, and, being at the same time ele- gant, are among the most desirable of all car- pets. Good English Brussels is worth about $2.00 to $2.25 per yard, three quarters of a yard wide. American about $1.75 to $2.00. {See Tapestry Carpet.) Dutch Carpet. — A cheap carpet woven in pieces about a yard wide. The warp is of wool and the filling of wool, hemp or cotton ; and the only patterns are stripes and checks. This is very good for stairs. Ingrain Carpet is, perhaps, most fre- quently vised in bedrooms and the like. It is made of two threads only, and the colors are reversed on either side ; in the best both threads are wool, in the cheaper kinds the warp is of cotton. The English Ingrain costs about $1.60 per yard; the American from $1.00 to $1.10. Yard wide. Kidderminster Carpet. — This is made of two woollen webs which intersect each other at various points to produce the pattern, which is the same on both sides with the color reversed. They are woven in large squares to fit the room, and are of various qualities. A good article is worth about $2 per square yard. Moquette Carpet is a very rich and beauti- ful French carpet made on same principle as Wilton. Persian and Turkish Carpets. — These are unequalled for richness of fabric and patterns ; they are woven with a soft pile like that of velvet, and some of the costliest of the Per- sian have floss silk mixed with the wool. The colors are indescribably rich and brilliant, and one of them spread upon the floor brightens up the most cheerless room. They are woven in one piece, and are from five to ten yards long, and from five to six wide. They are very expensive, and the finer qualities are appro- priate only in elaborately furnished rooms. Printed Felt is made of coarse wools brought together by the process of felting, and the patterns are imprinted in colors by means of the rollers on which they are cut. It is bright-colored but rather flimsy, and only appropriate for rugs, druggets, or table covers. It is of various widths. Price about $1 per square yard. Rag Carpet is the lowest in price of all, and can readily be made at home on a hand loom. Use a warp of strong cotton threads, and weave in any kind of rags by twisting them up into small rolls. It is thick, and serviceable to spread over kitchen floors in winter. Price in the shops, about 50 cts. a yard— yard wide. Tapestry Carpet is an imitation of Brus- sels, but only one woollen thread is used instead of four or five different colors. The warp is of coarse linen threads, and the pattern appears only on one side. Tapestry is very pretty, and in the best patterns is hard to distinguish from Brussels ; but it is not durable and is liable to 82 CARROT CARVING fade. It is woven in pieces three-fourths of a yard wide, and costs about $1.25 per yard. Brussels is cheaper at twice the price. Three-ply Carpets are the same as Ingrain, except that a third thread is added and this makes the pattern on the right side. It is the prettiest of the cheaper all-wool carpets; but as the single layer of threads on the surface is liable to wear off it is not so durable as Ingrain, and cannot be turned like the latter. Price about $1.30 per yard — yard wide. Velvet Carpet is an English material in which the weaving is the same as tapestry ; only the loops are cut, thus giving it a high pile like velvet. It has a rich and soft effect, and wears better than tapestry. Price about $2.50 per yard }( vard wide. Wilton Carpet differs from Brussels just as velvet differs from tapestry ; after weaving, the loops are cut with a sharp knife, and a pile like that of velvet produced. Wilton is perhaps the most beautiful and durable of all carpets. Price about $3.50 per yard |4' wide. In Royal Wilton the pile is raised higher than in the common kind. Wood Carpet. — This is a late invention. It is made of well-seasoned and kiln-dried hard woods, cut into strips one and one-eighth to one and three-eighth inches wide, and a quarter of an inch thick, and glued on to heavy cotton drill. The wood is then planed smooth and oiled. It rolls up like an oil-cloth, can be sent anywhere, and can be put down by any good carpenter. It can be laid to look like ordinary flooring of one kind of wood, or in fancy designs, centre-pieces, etc. That of one kind of wood, or of alternate strips of different kinds, is a yard wide and costs $2.00 a yard. The fancy styles cost from 50 cents to $1.25 per square foot. It is claimed for this carpet- ing that it is insect proof, that dust cannot ipenetrate it, that it is so thin as not to interfere with door-sills, etc., and that it is very durable ; but it needs to be more thoroughly tested. CARRIAGE (To Clean).— 6"^.? Cleaning. CARROT. — For garden purposes there are 'three different varieties of carrot, namely, the Early Horn, a small kind used for the earliest crops ; long orange, or Altringhatn, a very large kind for ordinary summer and winter use ; and Purple carrot, a French variety, of deep purple color and unusual sweetness. No veg- etable is easier to cultivate than the carrot. The soil should be light and free from stones, and well broken up. Sow the seeds at inter- vals from the beginning of February to the end of August ; press them down lightly with the feet, and then rake them in. When they have come up they require no further attention than to be hoed out to the distance of six inches apart, and kept free from weeds. Young carrots appear in the Southern markets and are thence brought North about the ist of May, and from that time on until November new crops continue to come in. They may easily be kept all winter, by burying them in sand out of the reach of the frost. Boiled Carrots. — If the carrots are large, scrape them well and boil them in salt and water till soft; if old they will require" from an hour and a half to two hours. When done, slice them lengthwise, butter well, and serve hot. Stevred Carrots. — Scrape and boil till near- ly done ; then take them off, cut them into small squares, and put them into a sauce-pan with two small onions minced, a little chopped parsley, pepper and salt to taste, and half a teacupful of drawn butter. Let them simmer half an hour, then mash, dish and serve hot. With Sugar. — Clean about a quart of carrots, slice them, set them on to boil for five minutes, and then remove and drain them. Put two ounces of butter into a sauce-pan, and set it on a good fire ; when the butter melts, lay the carrots in, season with pepper and salt and a piece of grated nutmeg, and add about half a pint of broth (if you have no broth use half a pint of water with another ounce of butter) ; sprinkle in while stirring about a teaspoonful of flour, and boil gently till cooked. Remove from fire, mix a heaping tablespoonful of white sugar with the yolks of two eggs ; add this to the rest, stir together, and serve hot. CARVING. — The first essential of good carving is a proper kind of knife and fork. The former should be very sharp, not too heavy, and of a size convenient to handle ; the fork for carving meat and game should be two-pronged and have a finger-guard. The knife for fowls, game, saddles of meat, or anything requiring careful dissection (as distinct from slicing) should have a short blade that will not spring, and have its length keed out in the handle. A slicing knife for roasts, haunches, etc., should have a long, thin blade. For fish there is a special kind of knife and fork, made of silver or plated-ware, with a large, massive blade for the knife, and the fork also large, with five prongs, so as to raise a large flake of the fish without break- ing it. The article to be carved should be placed in a dish sufficiently large to allow the joint to be turned ; it should also be set firmly on the table, so near to the carver as to allow the free movements of the arms. Loins, breasts, and necks of mutton, lamb, and veal should be properly jointed by the butcher before they are dressed, else the CARVING 83 most adroit carver will be baffled. In carving and helping a joint, do not load a person's plate. If the meat attached to a bone be too much a small slice may be taken out between each two bones in carving. There are choice cuts or delicacies, with which a good carver has to become acquainted by experience. In helping fish, take care not to break the flakes, which in cod and fresh salmon are very large and con- tribute much to the beauty of their appear- ance. Help a part of the roe, milt, or liver, to each person. The heads of carp, part of those of cod and salmon, sounds of cod, and fins of turbot, are likewise esteemed dehcacies, and should be served accordingly. Have your sauces or gravies passed separately, or, if that is impracticable, inquire the preference of each person. People lose much of the pleasure of a meal if their plates contain distasteful gravies. Beef Tongue. — When sent to table with- out rolling, beef tongue is carved by cutting it nearly through the middle at thick part, leaving a small portion at the bottom to keep the two ends together. Many people like a little fat served with the lean, but others do not like its flavor. When the tongue is rolled and pressed, the knife is carried horizontally as in carving a fillet of veal. Breast of Veal. — Cut from right to left parallel die. The palate, another much esteemed part, is found on the under side of the roof of the mouth — a thick, white skin which is easily cut away from the bone. On the under side, cov- Breast of Veal, with the lines d, c, then cross from c to the most distant a. The several lines marked a, d, represent the directions in which the brisket or gristly part should be divided ; d, c, show the course of the ribs, and e is the sweet- bread. Brisket of Beef. — A brisket of beef should be carved in thin slices quite across the bone. Calf's Head. — In boiled calf's head there are many choice parts. The first cut, c b, is along the fleshy part of the cheek bone. At the end of the cheek bone lies the throat sweetbread, which is considered the choicest part of the head ; it is to be cut out in the di- rection c d. The eye part, also a delicacy, is cut out from its socket (a) by driving, the point of the knife down to the bottom on one edge of the socket and cutting quite round, keeping the point of the knife slanting towards the mid- Calf's Head, ering the jaw and near the ear, is some good meat and fat. Chicken Fix the fork firmly into the breast, and on each side of it make a cut the whole length of the fowl, and parallel with the legs and wings. The wings are taken off in the direction a b, by dividing the joint with the knife and drawing it away with the fork. The legs may easily be removed by cutting the liga- ment at the joint c, and twisting the bone out of the socket. The wings and legs being thus separated from the rest of the fowl, the knife must be entered at the breast, in the direction d, by which the merrythought may be displaced, after the knife has been slipped under it and Chicken. the bone lifted up and pressed backwards to- wards the dish. The collar-bones, e e, lie on each side of the merrythought, and must also be lifted up by the knife at the broad end and forced towards the breast bone till the part breaks off to which they were fastened. The breast is cut off by cutting through the ribs on both sides. The backbone is then turned upn ward and the knife passed firmly across it near the middle, the fork being at the same time employed in raising up the lower end towards the knife, and thus breaking the back almost in the centre. The lower end of the back is then turned from the carver, that the bones on each side may be taken off ; the exact place in which these side bones are joined to the back- bone will be easily found by the point of the knife. The choicest parts of the fowl are the side-bones, wings, breast, and merrythought; 84 CARVING the legs, except of young fowls, are considered coarse. The thigh, when separated from the drumstick, is sometimes preferred by those who consider the white meat of a fowl insipid. Cod's Head and Shoulders.— This is the choicest portion of the cod, but very difficult to carve. The first piece should be taken off in the direction a b, by putting in the trowel at the back oi the thick part of the fish; other slices may be cut in a similar direction. A b- Cod's Head and Shoulders. small portion of the sound should be given with each shce ; it will be found lying close to the backbone on raising the thin flake d, and may be recognized by being transparent and of a darker color than other parts of the fish. There is also a part on the head, behind the eye, which is called the cheek, and much relished, as are also the palate, tongue, and jellied parts immediately around the jaws and bones of the head. Duck. — Ducks when they are large, should be cut in slices like a goose (which see); when small they should be disjointed like fowls. If they are dressed with seasoning, this should not be distributed on the plates without first ascertaining that it is agreeable to the person to be served, as its flavor is not always liked. Eels. — Cut into pieces through the bones ; the thicker portions are considered choicest. Fillet of Veal. — A fillet merely requires successive horizontal slices of meat to be taken off with a sharp knife, serving with each a small portion of fat and forcemeat. Goose. — This is considered the most trying task of the carver. Plant the fork firmly in the centre of the breast, turn the neck of the goose towards you, and cut the whole breast in slices on both sides of the bird. If more slices are required than the breast furnishes, turn the goose on one side and take off the leg by put- ting the fork into the small end of the leg bone, pressing it close to the body, and then, having Goose. passed the knife in the line e b, turn the leg back; if a young bird it will easily separate. To take oft the wing, put the fork into the small end of the pinion and press it close to the body; then put in the knife at c and divide the joint, taking it down in the direction c d. When the leg and wing of one side are separated, go to the other. Cutoff the apron in the Wnef e g; then take off the merrythought in the line o i. The neck bones are next to be separated as in a chicken, and all other parts divided in the same way. Ham. — A ham may be carved in three ways. 1st, it may be commenced at the knuckle and gradually worked up to the other end; Ham. 2d, it may be cut in the middle and each side taken from until exhausted, taking care to carry the knife down to the bone in a perpendicular direction, as in b c; or 3d, a hole may be scooped out in the middle (^), and thin circular slices removed from around it. In any case, the slices ought to be thin and regular, which requires some practice ; for the third method great skill is demanded. Haunch of Mutton or Venison. — These are sent to table with the outside of the leg uppermost, and are both carved alike, be- ing cut down to the bone in the direction of the line a, b, c, by which means the gravy escapes into the dish. The broad end should then be turned towards the carver, and deep cuts made Haunch of Mutton. from b to d; this gives with each slice a due proportion of fat, which lies chiefly on the left side of the line b, d. There is a delicious mine of kidney-fat in the loin of mutton under the flank, which is often too " high " in venison ; but if fresh enough is even more rich and palatable in that meat than in mutton. Knuckle of Veal. — A knuckle of veal cuts in neat slices in only one direction, name- ly, from a to b. The line d c divides two bones which it is necessary to separate in order to get at the best marrowy fat portion ; also cut asunder the knucklebones. Leg of Mutton. — The first slice should be taken out as at a, between the knuckle b and CARVING 85 the thick end. Other slices may be cut in the same direction till the knife is stopped by the Knuckle of Veal. cramp bone c. The leg is then turned round and slices are taken lengthwise from the thick end towards the knuckle from c to d. The best slices from a leg of mutton are from the Leg of Mutton. upper end, though the parts about the knuckle are occasionally preferred. Iioiu of Veal. — The loin is divided into the <://?^w^-^«^and the kidney-end. The latter should be cut across into portions, every other one of which contains a bone, the intermediate one being of meat only ; the fat on the under side and the kidney should be served with each portion. The chump-end is served in slices, the bone being all in one piece. Mackerel. — These are split at the tail, and the upper half raised at that part from the bones, after which the bone is removed from the lower half, and that in turn is served either in one piece or divided according to size. Most other small fish are carved in the same way, that is either by taking out the back bone and serving whole, or dividing with the knife into sections according to size. Partridge. — Cut up in the same way as a chicken. The choicest parts are the wings, breast, and merrythought ; but the bird being small the two latter are not often divided. The wing is considered the best, and the tip is reckoned the most delicate morsel of the whole. Pigeons, Quails, Woodcock, etc. — These are usually cut in half, either lengthwise down the back, or across just at the wings. The lower part is considered the best. All the smaller birds, if too large to serve whole, are cut up in the same way. Ribs of Beef.— Carve in the same man- ner as the sirloin ; this gives a due proportion of fat and lean to each slice, which should be thin and clean cut. Round of Beef. — This is cut in the same way as a fillet of veal (which see). A deep slice should be taken off before beginning to help. When helping the fat be careful not to break it, but cut it smooth. Saddle of Mutton is carved in three different ways: 1st, in longitudinal slices along each side of the backbone, by which the lean and fat do not come in the same slice ; 2d, by transverse slices, taking in the bones, and Saddle of Mutton. which therefore must be thick and clumsy ; and 3d, by oblique slices, slightly curved, which is by far the best plan. The knife be- gins at the bone near the tail, and after cutting off the outside, takes a series of parallel slices all through the joint, as marked in accompany- ing cut. Salmon. — In carving salmon it is only necessary to avoid breaking the flakes, and this can best be done by carving lengthwise of the piece. The upper or thin part is considered choicest, but as some prefer the thickest por- tions it is well to ask each person which he prefers, and cut accordingly, making the slices rather thick. Or a thin slice of each may be served without inquiry. Shad. — Cut in slices crosswise of the fish, breaking the flakes as little as possible. The thicker portions are considered choicest, as they have fewer small bones. Shoulder of Mutton or Lamb. — This should be cut first in the hollow part, in the direction a, b, and the knife pressed deep to the bone. The best part of the fat Hes on the Shoulder of Mutton. outer edge, and is to be cut in thin slices in the direction /, e. When the hollow part in the line a, b is eaten, some very good slices may be cut on each side of the ridge of the backbone, in the direction c, d. The line be- tween these two dotted lines is that in the di- 86 CARVING CASTOR OIL rection of which the ridge of the backbone lies, and cannot be cut across. Shoulder of Veal. — This is carved lilce the shoulder of mutton by some ; but the best plan is to begin on the under side, and cut slices from the thick edge opposite the bone and parallel with it. When stuffed, a portion of the forcemeat must be served on each plate. Sirloin of Beef. — This is usually carved by cutting the upper side in slices parallel with the bone and commencing at the edge, the brown of which forms the first slice. On the Sirloin of Beef, ander side the knife is sometimes very unwise- ly cut into the grain, that is across the bone, by cutting through the middle down to the bone and removing the slices on each side. This part, however, tastes much better if cut on the same plan as the upper side, that is by commencing at the edge; but in this way the slices are small and do not look so handsome. Sucking-Pig. — This requires very little carving, as the knife may be carried through any of its bones without much trouble. It is usual to divide it into sections, about two inches broad and including about three ribs in the middle, and a part only of the fore and hind quarters at each end. Turbot. — The turbot requires peculiar carving, because, unlike other fish, its skin and fins are considered great delicacies. It is only necessary to carry the blade of the knife down to the bone along the middle of the back and then to make similar deep and clean cuts at right angles to this each way to the fins, a portion of which should be separated and kept with each square of fish, so as to avoid the breaking of the fins into pieces afterwards, which is by no means sightly. Turkey. — The art of carving a turkey lies in cutting the largest possible number of slices. The best way is to pass a short knife clear down to the bone, close to the wing, and then take a thin slice out from between this and the breast, continuing the same plan until the whole is exhausted, after which the other side may be carved in the same way. In serving, a portion of the stuffing should be placed in each plate, and if there are sausages or balls, a part of each of them. When both sides of the breast are used up without all being helped, the legs must be taken off by carrying the knife backwards between them and the body, until it is stopped by the joint, when by means of the fork stuck in the leg it is severed from the body, the knife completing the removal by its edge. In dividing the leg into its two portions, the knife should be used against the inside of the joint, where it enters with much less diffi- culty than on the outside. If the bird is too small to be carved in this way, disjoint in the manner suggested for chickens. CASEIN. — The principal constituent of cheese. It is easily obtained by taking the curd from milk and washing it repeatedly in pure cold water; it is employed in making cheese cakes and other agreeable dishes. When dried the composition resembles albu- men and gelatin; and is very wholesome and nutritious. CASHEW NUT.— This is a native of the West Indies, whence it is brought to our mar- kets. It resembles the walnut in appearance, and has an agreeable, slightly acid taste. The eatable kernel is contained within two shells, and between the shells there is a thick rust- colored liquid, extremely inflammable, and so caustic that it will blister the skin. For this reason, the shell should be burned off before the nut is eaten ; if it is incautiously crushed by the teeth or hands the caustic oil will blister the lips or skin wherever it touches. The kernel is of a very fine flavor, superior to that of the almond, and abounds in a delicious milky juice when fresh ; it may be eaten raw, roasted, or pickled. Some also grind it with cocoa in making chocolate, the flavor of which it is said to improve. CASHMERE. (See Shawl.) CASSAVA. (See Tapioca.) CASSIMERE. — This is commonly called kersey7Here. It is a twilled woollen cloth, light of texture and more pliable than plain cloth, and especially suitable for vests and light coats. It is either single or double milled, the latter being the stoutest. It is usually woven of the width of thirty-four or thirty-six inches, and is reduced by milling to twenty-seven inches. From their twilled structure.cassimeres are more durable than plain cloth of equal lightness. There are French, English and American cas- simeres ; French is the best. Cassimere should always be carefully shrunk before cutting. CAST. {See Plaster.) CASTOR OIL. — A mild purgative obtained from the nuts of the castor-oil plant by subject- ing them to a high pressure. To make it, the fresh seeds are first bruised and then put into a cold press ; the oil is then pressed out and allowed to stand some time for the albumen, mucilage, and other matters to settle, after which it is strained off. That of good quality is a thickish fluid of a very pale yellow color, the best being almost limpid, with a slightly nau- seous odor and an oily taste. Bad oil is rancid and muddy yellow. Castor oil is a mild ca- thartic or laxative, operating without much griping or cramps, and generally within a few hours after it is taken. It is considered a suitable laxative in certain inflammatory states of the bowels, and is used to a considerable CAT CATAWBA WINE 87 extent in dysenteric affections when the pas- sages are bloody and attended with straining. Mixed with turpentine (half a teaspoonful of turpentine to one tablespoonful of the oil) it is very effective in expelling worms. The chief objection to castor oil is its nauseating taste ; if, however, it is put into half a cup of strong coffee and drunk off rapidly, it is rendered more endurable. An ounce of castor oil, mixed with fifteen to twenty drops of pure liquor potassae, an ounce of distilled water, and a drachm of spirit of pimento or of nutmeg, will make an emulsion which is equally effective and not unpleasant to take. The most agree- able way, however, to take castor oil is to place it in the foam of ale or porter, which pre- vents its adhering to the mouth and throat. The usual dose is about two tablespoonfuls for adults and from a teaspoonful upward for children. CAT. — There are many varieties of the do- mestic cat, among the most remarkable of which are the Maltese or Chartreuse cat, of a bluish gray color ; the Persian cat, with long white or gray hair; the Angora cat, with very long silky hair, generally of a brownish white color; and the tortoise-shell or Spanish cat, the most beautiful of all. These are all fairly good mousers ; but for this purpose none of the pet breeds are equal to the common white, and yellow, and spotted kind. The cat is probably the cleanliest of animals, avoiding to step in any kind of filth, concealing its excrement in the earth witli great care, and keeping its fur in very neat condition notwithstanding an in- vincible repugnance for water. It is very easy to raise, and is extremely prolific, producing from three to six at a litter. If a male is cas- trated while young (the best time is when he is about six weeks old) he will attain larger size and be more gentle and domestic ; it makes him unsociable, however, and intolerant of the presence of any other cat. If cats are al- lowed to run at large, especially if any open fields or woods are near at hand, they are never subject to disease. Those kept too closely confined frequently have fits, for which a bucket of cold water dashed over them is a good remedy, but which can only be cured by cutting off the end of the tail — an operation which causes only slight pain if skilfully done with a sharp knife or when the cat is in a fit. Although capable of showing considerable fondness for an individual, cats seem to have an affection for places rather than persons, and it is very hard to wean them from any home to which they have grown accustomed. The only way to induce them to remain in a new place is to carry them to it blindfolded, and to keep them shut in for several days until they have grown accustomed to the new sur- roundings and to seeing the familiar faces around. CATALEPSY. — A disease in which there is a sudden suspension of volition and of the action of the senses ; the limbs and body pre- serving the different positions given them, and even the face the expression which it had when the paroxysm commenced. The circulation and respiration are in most cases but little affected ; but occasionally they are greatly de- pressed and even imperceptible. This disease bears a great resemblance to the mesmeric state, and is so often feigned that many have doubted and denied its existence. There can be no serious doubt, however, that it is some- times though not often a real disease. The hysterical and melancholic are most disposed to it, and it occurs most often in young females of a nervous habit; the paroxysm is generally brought on by some strong mental emotion, such as religious excitement, or by some dis- order of the digestive or secretive organs. The duration of the attack is variable ; sometimes it is over in a few minutes, sometimes it lasts twelve or fourteen hours, and cases are record- ed in which it has been prolonged to twenty and even thirty days. During all this time the un- varying motionless attitude and fixed expression give a strange and corpse-like look to the suf- ferer. In a case of catalepsy a physician must be summoned at once ; and the only treatment that can be ventured on in his absence is to loose all the clothes, to immerse the feet in a hot mustard foot-bath, and to make cold appli- cations to the head. In the intervals between the fits, means should be employed to improve the general health and to give tone to the ner- vous system. As a rule cataleptic patients re- cover from the attack much sooner when left entirely alone than when subjected to active treatment. CATAMENIA. {See Menstruation.) CATAPLASM.— A plaster or poultice ap- plied externally to some part of the body. It is used generally either to check inflammation and allay pain, or to promote suppuration and at the same time lessen the pain which accom- panies it. For the former purpose it is applied cold ; and cotton-wool, steeped in water, and bound to the part with a tight bandage, is a sim- ple and effective application for the purpose. When intended to hasten the progress of in- flammation to suppuration, poultices should be as hot as the parts will bear. {See Poultices.) CATARRH. {See Colds and Influenza.) CATAWBA WINE.— One of the best and most popular of the native American wines, considered by many to be superior to most of the French and German wines, at least such of them as are to be had in our markets. It is made from the Catawba grapes, which grow- abundantly in the valley of the Ohio and in other parts of the country. It is a sweet wine, containing in its pure state from ten to twelve per cent, of alcohol, and is made either into still or sparkling wine; the latter, which is most in demand, contains an addition of alco- hol and consequently is stronger. Catawba wine is mostly white, though some red wine is made. It is fit for use two years from the time the grapes are pressed, but reaches perfection, according to Mr. Longworth when about seven years old. The still wine should be drunk at 88 CATERPILLAR CATSUP a temperature about the same as that of the room. CATERPILLAR, — The common name ap- plied to the larvae of the lepidopterous insects, such as butterflies, moths, hawk-moths, etc. The varieties of caterpillars are practically innumerable, there being over six hundred in New England alone. Many of them feed on leaves, some species being restricted to a single kind of plant; some feed on flowers, some on seeds, some on roots, and some even on the woody portions of the stems; others on wool, hides, furs, and other aniinal substan- ces, such as lard and fat. The common cater- pillar is very destructive to trees, stripping them of their foliage in an incredibly short time, and unless vigorously dealt with, they will ruin an orchard of fruit-trees in a single season. The surest protection is to plant tansy around the roots, and when this is not practicable, whitewash the trunk from the ground up to the height of six feet. When they build their nests in a tree (their nests are a silky web like that of the spider, but much more compact and closely woven), they must be cut down on a damp day and destroyed ; or else burned out by fixing cotton to the end of a long pole and dipping it in pitch. Care must be taken in the latter case not to injure the tree. Boring a hole in apple-trees infested with caterpillars and filling it with sulphur will often drive them away immediately. The caterpillars which infest flowers and garden- plants, can only be kept away by watering the plants frequently and copiously, and by ex- amining them often during the Spring and Summer. Several drugs are recommended for driving them off, but these are nearly always injurious to the plants. CATFISH. — Found in the markets from February to May, and again in October and November. They weigh from a quarter to three-quarters of a pound each, and have large flat heads, a smooth slimy brown skin, with no scales on the back, and a whitish belly. The smaller fish are best, and all of them should be skinned before cooking. Fried Catfish. — Select small fish, skin them, clean, and remove the heads ; then sprinkle them with salt and lay them aside in a cool place for an hour or so. Fry them in lard or drippings over a brisk fire, and serve as soon as done. They may also be prepared by dipping them first into eggs beaten to a froth and then rolling them in powdered cracker; fry as before. Stewed Catfish. — Prepare as for frying, not omitting to let them stand in salt lor an hour. Put them into a sauce-pan over a moderate fire, pour in enough cold water to cover them, and stew slowly for half an hour or till they are done. Add one teaspoonful of butter, one of flour mixed to a paste with a little cold water, a minced onion, a little parsley chopped fine, and pepper. Let it boil a minute or so, then dish and serve with the gravy. CATHARTICS. — A class of medicines that act strongly on the bowels as purgatives. Their number is very large, and they may be divided into several classes : mechanical, including unbolted meal of various kinds, fruits, and mustard seed ; oily, as castor and croton oil : saline, as magnesia and its carbonate, sul- phate, and citrate, sulphate and phosphate of soda, etc. ; acid or bitter, as rhubarb, senna, colocynth, and aloes ; resinous, as jalap, gam- boge, scammony ; and mercurial, as calomel and blue pill. Their action varies greatly, from the mild and almost natural effect of magnesia and aloes, to the violent purging of jalap and gamboge. Cathartics are very commonly used in domestic medicine, and probably no class of drugs is so frequently abused; a resort to them being so easy as to lead in many instances to the neglect of highly important hygienic rules. A due attention to diet, exercise, and bathing would be a far more effective remedy than any cathartics for a majority of the difficulties for which the latter are used. In many cases, however, their use is necessary, and directions for them are given under the various diseases. Castor oil, epsom salts, magnesia, aloes, rhu- barb, and senna, are the only cathartics that should be used without medical advice; the most violent ones may produce serious results. No cathartics, however, either should or can be relied upon to cure constipation, to " work off a cold," or to relieve dyspepsia; in all such cases a cure can be looked for only in a due observance of hygienic laws. CATNIP or CATMINT, a plant which grows wild in the fields throughout the United States, the leaves of which are much employed as a domestic remedy. The leaves, which are the only part of the plant used, are aromatic, and pungent and somewhat bitter to the taste. Cats are very fond of them, and are said to use them medicinally. Catnip tea, the form in which catnip is administered, is an infusion made by pouring hot water on the leaves and allowing them to steep. It acts as a tonic and excitant, and possibly is an antispasmodic; ina much diluted form, with a little sugar in it, it is often given to very young infants to soothe them and to expel the wind from their stomachs. Chewing the leaves is said to be good for the toothache. The leaves may be preserved by dry- ing them in the sun and keeping them in a dry place. They are best when the plant is in bloom. CATSUP.— The catsups sold in stores are generally poor stuff, made of dubious ingre- dients, and the fruitful source of indigestion and other disorders of the stomach. At their best they seldom equal the home made ; and it is so easily made that every family should provide its own supplies. In making catsup never use a copper or brass kettle. CAUDLE CAULIFLOWER 89 Mushroom Catsup. — Take : - Mushrooms, salt, pepper and allspice. Select mushrooms full grown, and with large flaps ; put a layer of these at the bottom of a pan, and sprinkle them with salt: then an- other layer of mushrooms and salt ; and so on alternating the layers till the desired quantity is prepared : let them stand two or three hours ; then pound them in a mortar, or mash them with the hands, and let them remain two days (no longer), stirring them up and pressing them well each day. Now pour them into a stone jar, and for each quart add an ounce and a half of whole black pepper, and half an ounce of allspice ; cover the jar closely, set in a pan of boiling water, and boil it for two hours. Strain the juice off without pressing the mushrooms, into a clean stew-pan, and boil it very gently for half an hour. Skim it well, pour it into a clean jar, and let it stand till cold ; then strain it through a flannel bag, bottle it, seal uptight, and keep in a cool place. Examine it from time to time by putting a strong light behind the neck of the bottle, and if any scum appears about it, boil it up again with a few peppercorns. Tomato Catsup. — Take .--Tomatoes, i gal. ; salt, 4 tablespoonfuls ; black pepper, 4 table- spoonfuls ; mustard, 3 tablespoonfuls ; allspice, I tablespoonful ; cloves, i tablespoonful ; cay- enne pepper, i teaspoonful ; vinegar or white wine, I pt. Take one gallon of nice ripe tomatoes, cut them in half, sprinkle four even tablespoonfuls of salt over them and put them in the preserv- ing kettle with one pint of good vinegar ; let them simmer slowly for three hours, stirring often ; then strain to avoid the skin and seeds ; add four tablespoonfuls of ground black pepper, three of mustard, one of allspice, one of cloves, one teaspoonful of cayenne pepper, or two or three pods of red pepper; boil until reduced to two quarts, then bottle and seal. Walnut Catsup. — Take -.-YoViVLg walnuts, 10 dozen; vinegar, 21^ pts ; salt, 3^ lb; whole black pepper, i j^ oz ; nutmegs, >^ oz ; 40 cloves ; ginger, j^ oz ; mace, % oz. Bruise ten dozen young and tender walnuts, add to them three quarters of a pound of salt and a quart of good vinegar ; let them stand two weeks, stirring them every day : then strain them through a cloth and squeeze them, and set the juice aside ; add to the husks half a pint of vinegar, and let it stand over night : then strain and squeeze as before, and add" the liquor thus obtained to that set aside the day before. Add one ounce and a quarter of whole black pepper, half an ounce of nutmegs bruised or sliced, 40 cloves, half an ounce of gin- ger, and a quarter of an ounce of mace ; boil it half an hour, then strain and bottle it for use. CAUDLE. — This is a preparation very use- ful in the sick-room. Ale Caudle. — To a quart of thick rice or water-gruel add a pint of ale and enough of allspice to flavor, and of sugar to sweeten it. Boil for five minutes, stirring constantly : then strain it, and put in a cool place till wanted. This is very nourishing and palatable. Flour Caudle. — Put into a pudding basin a pound of flour, cover the basin over, and set it in a kettle of boiling water ; keep it boiling two hours : the flour will then be converted into a hard ball with a brown crust, which must be removed : then grate the flour, and set away in a jar for use. To make into a cau- dle, rub a dessertspoonful of it into five table- spoonfuls of cold water ; set over the fire five tablespoonfuls of new milk and two teaspoon- fuls of sugar, and ju-t when it boils add the flour and water. Stir the whole over a slow fire for twenty minutes : it is then ready for use. This caudle is good for young children whose bowels are too loose. Rice Caudle.; — Mix one tablespoonful of ground rice in half a teacupful of cold water, and pour it into a quart of boiling water. Let it boil till it thickens, stirring all the time : when it begins to thicken, add a wine- glass of brandy, sweeten to taste, and flavor with grated nutmeg and lemon peel. Boil it a little longer until perfectly smooth, and then strain it. This is a strong and highly nutritious food. CAULIFLOWER.— A plant of the cabbage tribe, differing from broccoli only in being whiter and less hardy. It has a compact, rounded head of very delicate flavor, stand- ing on a stock eighteen inches to two feet in height, surrounded by long leaves. Two crops of the cauliflower may be raised in one season. For the early crop, seed should be sown in September in good rich soil, and in about four weeks transplanted to a cold frame, set two or three inches apart, and carefully protected by glass during the winter. In Feb- ruary, set tliem in another frame, eight to twelve inches apart, to prevent a spindling growth ; and transplant to the garden as early in spring as possible. Set them three feet from each other, and water them well and hoe them during dry weather. In transplanting lift a ball of earth with the roots to secure continuous growth. For the second crop, sow the seed in an open bed in May, and transplant to the garden in July. Those plants which do not head before frost may be removed to a dry cellar or shed, covered with litter, and allowed to head during early winter. Boiled Cauliflower. — White cauliflowers are the best. Take off the outside leaves, cut the stalk off close to the head, and let them lie in salt and water for half an hour before cooking. Boil them fifteen or twenty minutes, according to size, adding a little salt to the water. Dish carefully to avoid breaking the leaves, and serve at once with drawn butter. Pickled Cauliflower.— Separate the stems, wash them carefully and sprinkle with salt, using half a pint for a peck. In twelve hours shake off the salt, lay the pieces in jars and pour over them boiling vinegar, which has boded for five minutes, with these ingredients :— To one gallon of vinegar add half a pint of sugar, twelve blades of mace, twenty four white pep- 90 CAVIARE CEMENTS percorns ; of mustard and celery seed, a table- spoonful each, and some bits of red pepper pods. The jars or cans must be closed at once. Scalloped Cauliflower. — Boil as above, and pack them, stems downward, in a buttered pudding dish. Make a sauce with a cupful of laread-crumbs beaten to a froth with two table- spoonfuls of melted butter and three of cream or milk, one well-beaten egg, and pepper and salt to taste. Pour this over the cauliflower, cover the dish tightly, and bake six minutes in a quick oven, browning them nicely. Serve hot in the dish they were cooked in. Stewed Cauliflower. — Common heads will do for this. Boil them till about half done ; drain them, place them in a stew-pan stems downwards, and set on a slow fire with a spoonful of fat. Stir gently so as not to break them, and in about five minutes add half a gill of broth (or half a teacupful of milk thickened with a tablespoonful of flour or rice), and sea- son with salt or pepper ; simmer till done, stirring now and then, dish them, turn the sauce over them, and serve hot. CAVIARE. — A kind of food made of the roes of large fish such as the sturgeon, cod, and salmon. It is made chiefly in Russia, whence it is exported to this country in kegs. It makes an excellent breakfast dish, served between slices of toast ; and is also good on bread with a drop or two of oil and vinegar. The caviare which is made up in thin cakes is of an inferior quality. CAYENNE. — A pepper made of the several varieties of the capsicum plant, which grows in the East and West Indies, in South Amer- ica, and to some extent in this country. It is the most powerful of the spices, has an acrid taste, produces a fiery sensation in the mouth if taken in any but the smallest quantities, and is said to promote the digestion of many kinds of food and especially of fish. It does not leave the irritating and weakening effect upon the stomach which black pepper produces if constantly used. The cayenne of commerce is in the form of a powder, and it is subject to gross adulterations. Red lead and vermilion are sometimes added to it to preserve its color which fades with age, and cases of poisoning have been traced to this cause ; ground rice, salt, and turmeric, are more harmless ad- ditions, — salt is nearly always added to in- crease the weight and prevent the powder from rising into the air too readily in the form of dust. Guinea cayenne is the hottest and strongest, but that which comes from the West Indies is best. Cayenne pepper makes an ex- cellent gargle (a teaspoonful steeped in a pint of water) in scarlet fever ; and it is also said to relieve the nausea of sea-sickness. Great care must be taken in handling not to let it get into the eyes, as it is not only very painful but dangerous. CELERY. — An umbelliferous plant which in its wild state is said to be poisonous, but which when brought under cultivation becomes an agreeable and wholesome vegetable. It requires a deep, rich, mellow soil. Some of the best celery is obtained from swamp land, and it is a semi-aquatic plant. Plant the seed in a well-prepared bed from the end of March to the beginning of May ; when the plants are two or three inches high, transplant them to another bed similarly prepared. Let them grow here until they are from six to ten inches high, and then transfer them to the final bed; plant in rows three feet apart, and at regular intervals, in the row, of eight inches. As they advance in size and become a foot or so in height the earth must be heaped up about them frequently, and nearly to the leaves. This lat- ter process is called " blanching." The surface soil must not be too moist, but a wet subsoil is not so injurious as to most other plants. The season for celery begins about the middle of August, but it is always slightly bitter till frost has touched it ; it is found in the markets till about the first of April. In choosing for salad, select the solid, close, clean, and white stalks, with a large, close heart. For soups, inferior stalks, the leaves, and even the seeds, answer every purpose. Before sending to the table cut off the roots and scrape the stalks, rejecting any that are green and tough ; let the white, tender leaves nearest the heart remain. Keep it in cold water until it is sent to the table. Salad. — Clean the celery, and wipe it dry ; split the stalks and cut into pieces about an inch long, put into a salad dish with salt, vine- gar and a little mustard ; stir and let it stand an hour, then add pepper and oil, stir again, and serve. Or use Mayonnaise sauce. Sauce (for Poultry) Cut up four or five celery heads into small pieces, and boil them in half a pint of water till tender; mix two tea- spoonfuls of flour with half a teacupful of milk and add it to the celery, with half a teaspoon- ful of salt, and a teaspoonful of butter; boil it once and serve. CEMENTS.— It would require several pages merely to enumerate the different kinds of cement, and the different purposes to which they are applied ; but we shall only include here such of those as will prove most useful in the household. Alabaster Cement.— Trtt/t-?. -Beeswax, I lb; rosin, i lb; alabaster (powdered), f lb. This is for mending broken alabaster orna- ments, and is extremely strong. Take a pound of white beeswax and one of rosin, melt them, and add three quarters of a pound of finely powdered alabaster. Stir the whole well to- gether; then knead the mass in warm water in order to incorporate the alabaster with the other ingredients. The alabaster to be mend- ed must be perfectly dry and heated; the cement must also be heated. Cover the frac- tured parts with the cement, join them together, bind them tightly, and let them remain undis- turbed for a week. Bottle Cement.— TTiyt^ .--Sealing-wax, \ lb; rosin, \ lb; beeswax, 2 oz. This is for sealing the corks of bottles. Melt together a quarter of a pound of sealing CENTURY PLANT CHAMPAGNE 91 wax, a quarter of a pound of rosin, and a couple of ounces of beeswax ; when it froths stir it with a tallow candle. As soon as it is melted, dip the mouths of the corked bottles into it, and set them away to cool. This is an excellent cement for excluding air from all such things as are injured by exposure. Cheese Cement. — Take .-Cheese ; quick- lime ; white of egg. This is very durable for mending coarse china or earthen-ware. Take some fresh cheese, pound it, and wash it through warm water till all the soluble matter is extracted ; then strain dry and it will crumble. By drying it upon blotting paper, it may be kept a long time. For use, mix the cheese with quicklime (in the proportions of one ounce of cheese to half an ounce of quicklime), and add enough white of ^^^^ to make it into a paste. When ready it must be applied immediately, as it dries quickly, and cannot be melted a second time. China Cement. — Take .--Gum-arabic ; plaster of Paris. A very white trement for mending fine china. Take a very thick solution of gum-arabic in water, and stir into it plaster of Paris till it is of the consistency of thick paste. Apply it with a brush to the fractured edges of the china, stick them together, and bind them. In three days the article cannot be broken in the same place. Diamond Cement. — 7h:/&^.--Isinglass ; proof spirit ; resin, or gum ammoniac ; alcohol. This is very good for mending broken glass. It is made by steeping isinglass in water till it swells, and then dissolving it in proof spirit, to which must be added a little gum resin or gum, ammoniac dissolved in the smallest possible quantity of alcohol. It should be heated before it is applied. It will only partially resist moist- ure. Iron-ware Cement. — Take. --Iron file dust; quicklime ; whites of eggs. Beat the whites of eggs to a froth ; then stir into them enough finely powdered quicklime to make a thin paste ; then add enough iron file dust to make a thick paste. Fill the cracks in iron-ware with this cement, and let it remain sev- eral weeks before using. Japanese Cement. — Mix rice flour with cold water to a smooth paste, and boil it gently for twenty minutes. It answers all the purposes of wheat flour paste, while it is much superior both in transparency and in smoothness. "Wax Cement. — Ta^^ , --Yellow wax ; turpen- tine ; Venetian red. Melt yellow wax, mix with its weight of tur- pentine, and add a little Venitian red to color it. This, when cold, is as hard as soap, but it can be softened by the warmth of the hand. It is useful to stop up cracks ; and is better than the hard cement for covering the corks of bottles that are not going to be kept very long. CENTURY PLANT. (See Ac AVE.) CESSPOOL. {See Drainage.) CHABLIS. — A sweetish white wine, similar to Burgundy, which is raised near the town of Chablis, in the south of France. It is very fine, and much esteemed by epicures as an accompaniment to oysters. The best brands are Boiiguereau, Mont dii Millieii, Valnnir, and Vajtdesir. It should be drunk at a temperature a little lower than that of the room. CHALK. — Mineral substance, consisting principally of carbonate of lime derived from the shells of myriads of minute marine animals. It is of friable texture, and easily rubbed to a powder. In a powdered state it is sold as the prepared chalk., so useful for polishing brass, tin, and glass. French chalk is a pure variety of steatite or talc, used by tailors for marking their cloth : it is also mixed with cosmetics to give them body. Whiting or Spanish white., is chalk finely ground and pu- rified by washing and separating the hard par- ticles. It is highly useful for cleaning the finer metals. Camphorated Chalk. {See ToOTH Pow- ders.) CHAMOIS-SKIN.— The skin of the cham- ois, a species of goat or antelope which runs wild in the fastnesses of the Swiss Alps. The skin, when properly tanned, is extremely soft and pliable, more so than even that of the kid, and can be put to many uses in the household. It is unequalled for polishing smooth and highly finished surfaces, such as jewellery, silver-ware, glass, pianos, and other furniture. It is also excellent for packing away choice articles of jewellery or table-ware, as it is comparatively impervious to dampness. In selecting, choose that which is pliable and free from lumpy spots. If it is once wetted it becomes harsh and can afterwards be used only for the coarser kinds of cleaning ; when used as a duster it should be carefully shaken out each time or it will hold the coarser grains of dust and scratch the furniture. CHAMOMILE. {See Camomile.) CHAMPAGNE.— The most celebrated of the French wines, chiefly produced in the province of that name. It is generally under- stood in this country to be a brisk, efferves- cing, sparkling white wine of a peculiar flavor ; but this is only one of several varieties. There are both red and white champagnes, and both of them may be either sparkling or still : the spark- ling wines are called mousseux, and the still non-mousseux. The sparkling are most highly esteemed, on account of their delicate flavor, and the agreeable pungency which is given them by the carbonic acid they contain. There is a great difference in the quality of champagne wines, according to the particular vineyards at which they have been made. The finest are produced in the sloping grounds on the north bank of the river Marne ; and they are mostly white wines. Dry champagnes {i.e., not sweet) are growing in favor, especially among those with whom sugar disagrees. There is no wine, with the possible exception of sherry, that is more extensively adulterated and imi- tated by artificial combinations than sparkling 92 CHAPPED HANDS CHARLOTTE DE RUSSE champagne. The sparkling of champagne is properly caused by the fermentation of rock candy introduced into still wine. Inferior wines have carbonic acid pumped in ; in either case the sparkle cannot be depended upon for more than two years. The red champagnes are not used much in this country ; they seldom equal Burgundy which they much resemble. That. of Clos de St. Thierry is considered the best. In selecting champagne, many consider the briskness and effervescence as a test of their excellence ; but a good judge will prefer a liquor of moderate briskness, as much of the aroma evaporates with the froth. Champagne must be kept in an equable temperature, and cooled by ice, outside of the bottle, never in the wine. It intoxicates quickly and the ex- citement it produces is of a more vivacious and agreeable character than that which comes from any other wine, but its duration is shorter, and the reaction less. For this rea- son it is an admirable tonic for invalids and for all who are suffering from a low state of the system. The best brands are : Pomery and Greno, Roederer, Mumm, Due de Montebello, Krug, Giesler, and Heidsick. Veuve Clicquot is highly prized as one of the best of the sweet wines. Champagne Prappee. — This is made by freezing the champagne in salt and ice until it has the consistence of snow. When served in tills way it is very delicate and refreshing. CHAPPED HANDS.— An excellent appli- cation for chapped hands or lips may be made as follows : First dissolve one drachm of borax in one ounce of rose-water, and add it to half an ounce of glycerine ; melt one drachm of sperm- aceti in the same quantity of olive oil, and ten drachms of pure lard ; add the solution to that, little by little, stirring all the time, and continue to stir until it is nearly cold. Warm it slightly before applying ; it will restore the skin to its softness and smoothness without parching it as pure glycerine does. A simple remedy is this : Take common starch, and grind it with a knife until it is reduced to the smoothest powder, put it in a clean tin box, so as to have it continually at hand for use. Then, every time that the hands are taken from the suds or dish-water, rinse them thoroughly in clear water wipe them, and while they are yet damp rub a pinch of the starch thoroughly over them, covering the whole surface. If care is taken to wipe the hands perfectly dry after washing, chapping is not likely to occur. CHARCOAL — That part of wood which re- mains after the other elements, oxygen and hydrogen, have been extracted by partial com- bustion. Next to the diamond, charcoal is the purest form of carbon known to us. As it ig- nites very readily it is very useful in starting fires of other fuel, and as it gives out no smoke or flame in burning it can be used under cir- cumstances where no other fuel would be en- durable. It is also useful in the kitchen when a sudden accession of heat is required, or when a steady fire is wanted for a limited time. In this country, however, charcoal is not much used for domestic purposes ; it is more expen- sive than wood or coal, it requires constant attention, and its use, especially in close rooms, is highly dangerous. In burning, it throws off large quantities of carbonic acid gas ; and, as this gas is invisible and odorless, suffocation from it is peculiarly liable to ensue. Many fatal accidents have resulted from burning charcoal in close rooms, or in stoves where draughts are imperfect. The first sensation when it has become dangerous is a slight sense of weakness ; the limbs feel powerless and the head heavy. A slight giddiness, accompanied by a distinct feeling of flush or glow on the face and neck, succeeds. Soon after, the per- son becomes drowsy, wishes to sit down, but commonly falls insensible to the floor, snoring heavily as in apoplexy. When any of these symptoms are felt, the person should at once seek the open air. The proper treatment for a person suffocated by charcoal, is to remove him immediatfily to the open air; then drop cold Avater over his head and chest, and if breathing has ceased, imitate respiration by breathing strongly into his mouth and expelling the air by pressing gently on his chest. When he has recovered sufficiently to swallow, ad- minister hot coffee, or brandy and water. A strong stimulus, such as hartshorn, apj^lied to the feet is also very good. CHARLOTTE De RUSSE.— (0^r<7/^/^). Take .--Cream i pt ; powdered sugar, y, teacup- ful ; chocolate (grated), 3 tablespoonfuls ; gela- tine, Yz oz. ; eggs 4; vanilla, i teaspoonful ; sponge cake. Heat a pint of cream slowly to the boiling point; add half a cupful of powdered sugar, three tablespoonfuls of grated chocolate stirred into a little milk, and half an ounce of gelatine, soaked in 2 tablespoonfuls of cold water : when these are dissolved, add the mixture by spoon- fuls to the beaten yolks of four eggs. Set the whole into a sauce-pan of boiling water, and stir until it becomes very hot, but do not let it boil ; then remove, flavor with a teaspoonful of vanilla, and whip it to a high froth, adding at the last the beaten whites of the four eggs. Line a mould with sponge cake, fill with the mixture, and set upon the ice until ready to be served. n. Whip stiff one and a half pints of cream and put it aside until it is set; now run off the thin cream that has settled to the bottom of the vessel; add to it half an ounce of gela- tin which has been steeped in cold water for two hours, five ounces of sugar, and a half inch of vanilla bean. Set it on a slow fire until it is thoroughly dissolved; then remove the vanilla bean, and whip into the mixture two raw yolks of eggs; when it is about to set, gently incorporate it with the whipped cream. Pour it into a mould carefully lined with lady-fingers or thin pieces of sponge-cake, and set it in a cold place to become firm, when it will be ready for use. CHECK (BANK) CHEESE 93 CHECK (BANK.) — A check is a written order addressed to a banker, by a person hav- ing money on deposit with him, directing him to pay on presentment lo a person named therein, or to his order, or to bearer, a certain sum of money. The following is the form of a check payable to bearer : No. 26. New York, May i, 1876. National Park Bank, Pay to John Doe, or bearer, One hundred and seventy-one 50-100 dollars. $171.50. Richard Roe. If the foregoing were written " to John Doe or order " (instead of bearer), no person could get the money but the one to whose order the check is drawn, unless the check is endorsed. See Endorseinent under Promissory Notes. In filling out checks it is advisable to begin to write the amount as near the left hand mar- gin of the blank as possible, so as not to leave room for inserting a larger sum. While it is a general rule that negotiable paper is vitiated by an alteration, even when it comes into the hands of an innocent third party, it has recently been decided that the maker is liable on an al- tered note, bill, or check to a bona fide holder, who takes it in the usual course of his business, before maturity, if he issues it in such a condi- tion that it may be easily altered without de- tection. Checks closely resemble bills of exchange, but differ in the following particulars : They are always drawn on a bank or banker ; they are payable immediately on presentment, and are not allowed days of grace ; they are not presented for acceptance merely, although they sometimes are for certification ; the drawer is not discharged by delay in presentment, unless he is prejudiced thereby, as by the intermedi- ate failure of the banker. Checks are governed by the same rules with regard to negotiability, transfer, endorsement, presentment, and notice of non-payment as promissory notes, which see. A certified check is one which is marked as " good " on its face by the cashier, or other proper officer of the bank on which it is drawn. The bank thereby becomes liable as acceptor, and is bound to pay the check when presented by an innocent holder for value (/. e. one who has honestly given value for it), whether it has funds of the drawer on deposit or not. As before stated, the drawer of a check is not discharged by delay in presentment, unless he is prejudiced thereby. But in order to charge the endorser the holder of a check must exercise due diligence in presenting it for pay- ment. When the parties reside in the same town it should be presented by the close of business hours on the next secular day after its receipt. When the parties do not reside in the same town, and presentment is to be made through the post office, the holder has until post time of such next secular day. CHECKERBERRY.— A little red berry, much like a miniature crab-apple, which is found growing upon a shrub from four to six inches high, on low sandy soils, usually among pines. It is very nice to eat raw as taken from the bush, and it is also used in syrups and con- fectionery. Checkerberries are sometimes put in whiskey or spirits, making " tea-berry rum." They are found in the markets in the winter and spring months. The leaves of the checker- berry bush make the essence of wintergreen. See Wintergreen CHEESE. — Cheese is obtained exclusively from the milk of animals, and its quality varies with the class, breed, and food of the animal, and the process of manufacture. The most ordinary source of cheese is the milk of the cow, and there are certain varieties of cows which produce much cheese and little butter, as there are others which produce much butter and little cheese. The kind of food given to the cows is very important, for just in propor- tion to the richness of the milk in casein and cream is the richness of the cheese. The value of cheese as an article of diet has not been entirely established. If we consider its chemical composition it is one of the richest of foods in nutritive elements ; but Dr. Smith has found that the popular belief that it is not easily digested is true. This objection, how- ever, applies only to the new and poor cheese ; those that are old and rich, not only digest easily but promote the digestion of other food. That which is old and dry (but not decayed) may be given to children to relieve constipa- tion. To Make. — Some of the best of foreign cheeses are made of skimmed milk, but in domestic manufacture it is impossible to pro- duce good cheese unless the milk is put in whole. The utensils required for making cheese are the cheese tub, in which the milk is coagulated and the curd pressed ; a large brass kettle for heating it in ; the cheese press, 3. power obtained by lever, screw, or weight ; the cheese cloth, a piece of thin open linen ; a cheese tray or ladder ; and cheese boards, circular pieces of wood on which the cheeses are put in the cheese room. ' These should all be washed thoroughly, scalded, and dried in the air each time they are used. The substance used for coagulating the milk is rennet, from the stomach of a calf. It can be bought already cured, and is pre- pared for use by soaking it in a quart of water for several days with a bit of lemon-peel and two or three cloves ; after it has soaked long enough, hang the rennet up to dry, and bottle the water for use. The quantity of rennet to be used will depend altogether on its strength, and as this varies it is impossible to give any precise directions as to it. If the rennet be good, however, half a teacupful ought to curdle ten gallons of milk in from an hour to an hour and a half. When all is ready, strain the milk into the tub ; then heat a portion of it in the kettle (be careful not to smoke it) and add it to the cold till the whole is raised to f)^'' to 98° Fahren- 94 CHEESE heit. Then stir in the rennet, and if the curd has not formed in an hour, add a little more. When the curd has become firm take a long knife and cut it into small checks to the bottom of the tub; great care must be taken, or part of the curd will run off into the whey and the cheese be injured. When the whey is of a greenish color the curd has been well formed. After the curd has sunk to the bottom, dip out some of the whey, and cut the curd up into still smaller pieces; then let it stand for a half or three quarters of an hour to settle thor- oughly. It is now time to separate the curd from the whey. Tilt up the tub slightly; col- lect the curd at the upper side; place upon it a semicircular board fitting the tub loosely; on this board place a heavy weight, and as the whey drains to the lower side of the tub ladle •it out. This operation of putting the curd under the weighted board must be repeated several times; then cut it up again into small pieces, turn the mass upside down, and press again until every particle of the whey has been extracted. Close attention is required in this part of the operation. The whey being all pressed out, the curd must now be scalded. Cut or break it into extremely small pieces, put it into the linen cloth, immerse it in the brass kettle containing warm water enough to cover it, and raise the temperature to 105°, and let it remain half an hour or till heated through; then add cold water gradually till the temper- ature is reduced to about 90°. Then drain the curd thoroughly as before, and salt it, allowing four ounces of fine salt for every ten pounds of curd, and mixing it in thoroughly. Put it into, the linen cloth, place it in the cheese hoops, spreading the cloth out smoothly, and then set it into the cheese-press and let it remain two days. When taken from the press grease it all over with common butter or butter made of whey-cream and set it away to ripen. It should be turned and greased every day till firm, and afterwards should be turned and greased at least once a week for six months. Good cheese does not require to be colored; but, if it is desired, dip a piece of arnotto (or anatto) into a bowl of milk and rub it around the side till the milk assumes a deep red color. Add this to the milk of which cheese is to be made in sufficient quantity to impart a bright orange color to the latter. This in no way affects the taste or smell of the cheese, but only makes it a rich orange yellow which deepens with age. Arnotto is adulterated with red lead, however, which is poisonous, and it should therefore be used carefully. Sage cheese is made by putting in sage juice along with the rennet. The cheese-room in which cheese is put to ripen may be a loft, and should be airy and dry. It should be kept of an equable temperature : too much warmth will make the cheese sweat and lose its oily parts, and too much air, or the rays of the sun, will dry it too fast and make it crack; a moderate ventilation with a temper- ature of about 650 to 70» is best. Cheese is liable to a kind of blistering, called heaving ; it is caused by a slight fermentation and the formation of air in the interior. The air may be released by pricking the cheese deep in the blistered places, and removing it for a time to a cooler situation. Cheese should be kept in a dry cool place ; and after it is cut, it should be wrapped in a linen cloth and put in a tight tin box till again required for use. Cottage Cheese. — This is not cheese prop- erly speaking, but it is a very pleasant prepar- ation of milk. Turn the milk by adding a little rennet or setting in a warm (but not hot) place. When the curd has formed, put it into a bag of coarse linen, and hang it up to dry till not another drop of whey can "be squeezed out of it. Then crumble it up fine, salt it to taste, and thin it to the consistency of paste with sweet cream. Cottage cheese is very nice eaten with sugar or preserves ; it is best when fresh. Cream Cheese. — Take sour cream, salt it to taste, and hang it up in a linen bag to drain until dry ; this will take two or three days. Then put it in a deep dish, still in the bag, and let it stay two weeks to ripen, sprinkling salt over it every day. If wanted to ripen quickly, cover it with mint or nettle leaves. Cream cheese is more digestible than ordinary cheese both because it is softer and more readily masticated, and has a smaller proportion of casein. The best cheese is not cofored, but many cheeses are colored by saffron, marigold leaves, sage grass, and, as already explained, by an- natto. Cows not exceeding 4 years old yield the best milk for cheese. The proportion of cheese obtained from milk varies according to the quality of the milk, the weather and season. In summer a gallon often makes a pound of cheese, while at other times 3 may be required. Milk often tastes of the food on which the cows are fed. The milk of turnip-fed cows has a disagreeable flavor which can be eradi- cated by a small quantity of saltpetre added to the milic while warm from the cow. Cheese is frequently infested by maggots. To prevent these, rub, brush and keep the cheese dry, well aired and each kind by itself. In Holland, where hydrochloric acid is used instead of rennet, the cheeses are reported never to have worms. But Holland cheeses are rather hard because of the use of this acid. Wine added to curd rapidly ripens cheese. If cheese aids digestion, it is the kind in which the process of decay has begun, which by induc- ing decomposition in the food alread}^ taken, acts as sour leaven does when incorporated with dough. Cheese is made from the milk of goats, sheep, and asses, as well as cows. The Tartars get their cheese from mares' milk, the Bedouins of the desert from camels'. In tropical climates buffalo's milk is used, and the Laplander makes a delicious cheese from reindeer's milk. The CHEESE CHERRY 95 Chinese have made cheese from peas and beans. In parts of Germany potatoes are boiled, mashed and mixed with the curd. In Arabia and the East a most unpalatable cheese is made by drying butter-milk curds into cheese, which is powdered for use. Cheese-making is more than 4000 years old. In the book of Job (chap. x. 10) is found, "Hast thou not poured me out as milk and curdled me like cheese." Homer (900 B. C.) in the Odyssey, makes Ulysses, in the cave of the Cyclops, admire "the bending shelves with loads of cheeses prest." Euripides, (407 B. C.) Theocritus, and the early poets, frequently allude to it. It was a common species of food in ancient Rome. Varieties in Market. The following cheeses can generally be found in the New York stores. It is best to take the advice of a reliable dealer, regarding the quantity of any cheese that it is wise to lay in at a time. Strong, in this list, means of a high flavor and odor, but not necessarily sharp. Most new cheeses are relatively mild, and develope their characteristics, especially sharpness, with age. American Cheeses — Pine Apple, — English Dairy (imitations of). Factory, and the home- made Cottage cheese, like the Schmeer Kase of the Germans. None of the American cheeses are classed among strong cheeses. They are good all the year around, but the Cottage is best in summer. English Cheeses (Of variable strength, sometimes sharp). — Stilton comes first in fame and price. It is so named from the place where it was first sold. The cheeses are mostly manufactured in Leicestershire. It takes two years to properly mature the cheese for use; then it becomes decayed, blue, and moist. It is a common trick to hasten its maturity by putting each separate cheese in a bucket and covering it with horse dung. This rapidly gives the required appearance of matur- ity. In a district of Ross-shire they ripen their cheeses to make them like Stilton, by burying them below high-water mark. Cottenhani. — A strong kind of Stilton. Cheddar (Mild). — Made from new milk, retaining its natural cream. English Dairy (Medium). Dutch Cheese. — Dtitchnian^s Head or Edam (Medium). — Not equal to the best cheeses of England, being hard. French Cheeses are generally for winter consumption, and come to us only from October to May. Brie Cheeses (Mild). — Are made from cream. Camembert (Strong). — A little like the Swiss. Mottt d^Or (Mild). — From central France. Made from goats' milk. Pont de Salu (Very strong). Pont d''Eveque (Mild). — A very pleasant cheese. More flavor than Brie. Roqiiefort (Medium and sharp)7-Made from the milk of goats and sheep, and ripened with great care in caverns Solferitio (Strong). German Cheeses.— Limburger (very strong). — Not considered ready for consumption until partly putrified. Schabzieger or Sap^ Sago — Which gets its green color from melitot leaves. Italian Cheeses. — Livarno (Strong). Par- mesan (Medium — slightly sharp). — From the most fertile Milanese territory, it is so full of oil that it has been erroneously supposed that oil was added to the curd. It was formerly supposed to be made from goat's milk, but it is made merely of skimmed cow's milk manipulated in a peculiar way. The best Par- mesan is kept three or four years, and none is sent to market until it is at least six months old. Scotch Cheese. — (Dunlop.)—\^\{\c\\ gets its flavor from lovage leaves, is the only one known here. Svriss Cheeses. — Gruyere is the best of the Swiss cheeses, many of which are cele- brated. It is made in the canton of Fribourg. Its peculiar flavor is said to be owing to the herbage of the mountain pastures on which the cows feed. Neufchatel (Variable). — Is sold in small rolls, covered with tin-foil; it is simply a cream cheese such as is described above. CHERRY. — This is one of the most de- licious of the summer fruits. Among the many varieties which appear in the markets the Ox-hearts and White-hearts are the best ; but besides these are the Black-hearts, May-dukes, Dikemans, Black-mazzards, Black-eagle, Honey, and Kentish or common sour cherries. They ripen at the South as early as the middle of May, and thence find their way to northern markets ; and from this time till August they are abundant in favorable seasons. Cherries make an excellent and refreshing dessert, and their flavor is much improved by putting them on ice an hour or two before serving them. The Kentish or common sour cherries are much used for pies, tarts, puddings, and the like. Wild cherries are a little purplish-black berry growing in long bunches and looking more like currants than the cultivated varieties. They have a sweetish, pungent, and slightly insipid taste ; and are considered wholesome as long as the seeds are not swallowed or cracked in the mouth. Cultivation has improved the wild cherry much, both in taste and size, and no doubt more could be done in this direction. Bounce (Cherry). — Take ten pounds of cher- ries — half of sour and half of sweet — and beat them to a pulp in a deep wooden tub ; then put them into an earthen-ware jar, stir in three pounds of white sugar, and add five quarts of good whiskey. Stir together thoroughly and decant it into a demijohn, where it can be 96 CHESTNUT CHICKEN corked up tightly. Shake every day for four weeks ; then let it stand four weeks without shaking. Then strain and bottle for use. Cherry bounce improves as it grows older. Brandy (C5herry). — This is made by simply dropping ripe wild cherries into good brandy, corking it up tightly and leaving them to soak for at least two months. It is pleasant, but highly intoxicating, and should not be drunk often nor in large quantities. CHESTNUT. — The chestnut is the most farinaceous and least oily of all the nuts and is consequently very easy of digestion. The American variety grows very abundant in the Middle States, Virginia, the Carolinas, and the upper part of Georgia. It ripens with the first frost and continues in season throughout the winter. The European or Spanish chestnut is a much larger variety, but is not so sweet nor so daintily flavored. In Italy, Spain and the south of France they are a staple article of food and are prepared in a variety of ways. A well-known English writer on food says : " Chestnuts stewed with cream make a much admired dish, and many families prefer them to all other stuf- fings for turkeys : they make an excellent soup, and I have no doubt that chestnuts might be advantageously used in cooking so as to make many agreeable and wholesome dishes. I have had them stewed and brought to the table with salt fish, when they have been much admired ; but it is exceedingly difficult to introduce any article of food that has not been sanctioned by long custom." In boiling them, add enough salt to give the water a strong flavor. In roast- ing cut a slice in the rind before putting them in the fire. In keeping them, occasionally pick out the wormy ones. CHEST-PROTECTOR.— A pad of flannel, or other suitable material, to be suspended over the chest. Of special use when gentlemen change temporarily in cold weather from high vest and scarf to low vest and neck-tie. Its use in such changes can not be too strongly urged . CHICKEN (For instructions as to raising see Poultry. Also see Birds). — The term " chicken " is commonly applied by poulterers to all fowls under a year old; but properly speaking it includes only the female fowls un- der four months old and the males that are less than three months. From four months to twelve months the females are p^illets and after that hens ; the males are cocks after the age of seven or eight months, and are only fit for soup or boiling when more than a year old. When very young the males and females are equally dehcateand tender. {See Capon.) In the opinion of physicians the flesh of the chicken at three months old is the most deli- cate and easy to digest of all animal food ; hence it is peculiarly adapted for the stomach of invalids or the constitutionally weak. The best mode of killing chickens is by wringing the neck, but if this is not done skil- fully so as to break the spinal cord at the start it causes much suffering. The practice of killing them by sticking a knife through the upper jaw into the brain and picking them while they bleed slowly to death is inexcusably cruel. In selecting chickens (for purposes of convenience we shall include all we have to say about fowls under this head) choose those in which the eyes are full and bright, and the feet moist, soft, and limber. When stale the eyes will be dry and sunken, and the feet and legs dry and stiff; if very stale the body or some parts of it will be dark-colored, and sometimes green. To distinguish a chicken from an old fowl, see that the lower end of the breast-bone is soft like gristle, and that the spurs (of the male) are soft, loose, and short ; when old the comb and legs are rough, the spurs hard and firmly fixed, and both cock and hen have a hard breast bone. The very young broiling chickens are about the size of a quail or partridge ; of these select the plumpest. Never take chickens of any kind which have been brought to market dead and with the en- trails in ; and never eat them until they have been dead at least eight hours. Before cook- ing chickens wash them out well in two waters, then if there is any odor in the cavity add a little soda to the water and wash them out again. Boiled Chicken.— Prepare the fowl as above. Make stuffing of one cupful of bread-crumbs, one tablespoonful of butter, one egg, half a teaspoonful of salt, and one tablespoonful of sweet marjoram ; mix them well together, and Chicken for Boiling. Stuff in as much as the fowl will hold. Put the fowl into a pot of water in which a piece of salt pork has been boiling for some time, and boil steadily from one to two hours accord- ing to size. Pork is not absolutely necessary in boiling chickens, but it greatly improves it; if not used add some salt to the boiling water. A chicken should never be boiled unless it is old and tough. Broiled Chicken. — Chickens for broiling should be young and tender ; if at all tough suspend them for half an hour over the vapor of a steaming kettle. Split them down the breast; salt both sides and butter them slightly; then lay them inside downward on a buttered gridiron and broil till brown, turning them several times. It will take from a half to three-quarters of an hour. When done, butter them well and serve s-moking hot. Broth (Chicken). — Boil a chicken until the flesh separates from the bones, then skim and season with a little salt. A little rice may be added, and if desired a sprig of parsley may be CHICKEN CHICKEN POX 97 used to flavor it. This is an excellent food for' invalids and will be relished when the stomach rejects almost everything else. Croquettes, (Chicken.) See Croquettes. Fricassee (Chicken.) — Joint the fowls, wash and put them in a sauce-pan with hardly enough cold water to cover them ; add half a dozen thin sHces of salt pork and one or two grated onions ; heat slowly and boil very gently until the chick- ens are tender ; then season with pepper, add half a pint of milk, two well beaten eggs and two tablespoonfuls of flour mixed to a smooth cream with a little of the milk; stir slowly while it simmers for a few moments, then serve hot, having placed the breasts across the centre of the platter and arranged the legs and wings around them ; garnish with rice boiled dry. If it is desired to have the chicken brown, stew it without the pork, meanwhile fry the pork, and when the chicken is tender take it out of the pot, and fry it in the pork fat until it is a light brown, adding a little minced parsley; then dish and pour the gravy over it. Fried Chicken. — Chickens for frying must be young and tender. Joint them, wash and wipe them dry. sprinkle pepper over them, and roll them in flour. Fry some salt pork until all the grease is extracted ; and in this fat fry the chicken until each piece is a rich brown on both sides. Dish (in a hot dish), and make a gravy by adding to the fat and a teacupful of milk, a tablespoonful of flour ; pour this gravy over the chicken and serve hot. Or the chick- en may be served without gravy. Pot-pie (Chicken). — Cut a large chicken into six or eight pieces, and also half a pound of salt pork ; put a pint of hot water into a pot, lay in some of the pork, then a layer of the chicken, then some paste dumplings, and above these some boiled potatoes sliced : cover with a thick pie-crust, slit this crust across the top, heat slowly and boil for an hour and a half or two hours. Brown the crust by putting a hot oven-lid over the pot for some minutes ; remove this crust without breaking ; empty the chicken into a dish and place the crust over it. Roast Chicken. — Wash the chicken clean ; stuff as directed for boiling ; baste thoroughly with butter or lard ; and roast about an hour, Chicken for Roasting. turning it frequently. Stew the inwards till tender, and till only a litde water remains ; cut them up fine ; mix in gravy from dripping-pan, thicken with browned flour, and season with butter, salt, and pepper. Crab-apple or cran- berry sauce is excellent to eat with it. 7 Salad (Chicken). — This is made of cold chicken. Take the meat from the bones and cut it up into very small pieces ; cut the white parts of celery into pieces about half an inch long, and mix about as much with the chicken as there is of the latter. Just before it is sent to the table, pour over it a dressing, made as follows: — Mix one even teaspoonful of dry mustard, two of salt, one and a half of vinegar; and a pinch of cayenne ; add a raw egg, beat it well, and then beat in thoroughly half a pint of sweet oil, as it is added in a thread-like stream; flavor with vinegar or lemon juice. Arrange the delicate leaves of the celery around the edges of the dish. Crisp and tender lettuce may be used in the salad instead of celery. It is customary to eat bread and butter or crack- ers with chicken salad. Ste^wed Chicken. — i. Cut the chicken into pieces as for frying. Put them in a sauce-pan with a tablespoonful of butter, and let them remain until slightly browned ; then take the chicken off, and stir into the gravy two tea- spoonfuls of flour, one onion minced fine, halfa dozen sprigs of minced parsley, and half a teaspoonful of salt. Add a pint of broth (or half a pint of broth and half a pint of wine), put the chicken back into the pan, stew gently till tender, and serve with the sauce. 2. (With Celery.) — Select a tender chicken of medium size, stuff as for boiling, and put it in a sauce-pan or pot. Cut a large head of celery into small bits, mix it with an onion minced fine, and season with white pepper, salt, and a teaspoonful of mace ; put this all around the chicken, cover the whole with boil- ing water and set it where it will simmer for two hours or until done. Dish the chicken, and prepare a gravy for it as follows : mix together three ounces of butter and two table- spoonfuls of flour, and stir it into the gravy in the sauce-pan ; add a teacupful of cream, let the whole come to a boil, and pour it over the chicken. CHICKEN POX. — A disease of a very mild character to which infants and young children are liable. It is usually preceded by a slight feverishness, and after two or three days a few reddish spots, small oval blisters like pearls, appear about the shoulders, chest and arms, and sometimes on the face and head. These blisters are accompanied by consider- able itching, which causes them to be soon broken ; an'd about the fifth day they begin to dry up into scales, which fall off in a few days, leaving a slight discoloration and occasionally a slight pitting of the skin. Sometimes, in delicate children, the blisters become pustular, and are accompanied by high fever; but in general the disease is unattended with danger, and requires no other treatment than attention to diet, laxative medicines and cooling drinks. Care must be taken, however, lest the child catch cold during this trifling disease, or se- rious lung disease may result. Chicken pox is contagious 98 CHICORY CHILDREN CHICORY, or Succory, or Wild Endive, is a plant belonging to the dandelion family, and grows wild in many portions of the United States, and in most parts of Europe. It blossoms here in August and September, and may be easily recognized by its bright blue flowers. In its wild state, chicory sends up a stem from one to three feet in height, though under cultivation it often attains si.x feet. The young shoots and leaves are very generally used in France for salads, sauces, and the like, and the green root is said to equal pars- nips when cooked in the same way ; but at present the root only is employed to adulterate coffee or to make a separate beverage ; proba- bly half the ground coffee sold in this country contains fifty per cent, of chicory. Large crops of it are raised for the acknowledged purpose of adulterating coffee. The roots are dried, cut into bits, and roasted ; when ground it is of the same color as coffee, but it has neither the essential oil nor the aromatic flavor of coffee. In fact it has been found by chemical analysis that chicory possesses but few elements in common with coffee, and con- tains very little of the nutritive properties so often claimed for it. It cases where it is used for a long time its effects are often deleterious, especially upon the nervous system. For this reason, notwithstanding its cheapness, and its agreeable taste, it cannot be recommended as a beverage. {See Endive.) CHILBLAINS.— These are simply a mild , form of frost bite ; though not dangerous they are troublesome, and if neglected, may produce sores which may last all winter. ' As they usually appear, the skin (generally of the toes, heel, or ball of the foot) is reddened and somewhat swelled, painful on pressure, with considerable tingling and itching ; if severe they sometimes proceed to ulceration. When they are formed but not broken, rub them well two or three times a day with a lotion made of equal parts or turpentine and laudanum ; or sweet oil and spirits of turpentine ; or make an ointment of dry mustard and lard (a teaspoonful of mustard to an ounce of lard). The opiate liniment of the Pharmacopa^ia is an excellent ap- plication. If the skin is broken none of the above must be used. Make an ointment of pure mut- ton suet and powdered chalk, by stirring the chalk into the melted suet ; or mix warm suet with whiting to a stiff paste. Spread on a piece of linen, and apply to the sore, wrapping it up in a bandage, or still better get a drachm or two of red precipitate ointment from the apothecar}'. Chilblains, when once they have formed lodgment, have a tendency to return every winter ; persons liable to them should avoid sudden alternations of heat and cold, and may bathe the threatened parts in alcohol, or stimulating lotions. When their feet are cold and damp, they should at once put on dry stockings. CHILDREN. — Medical writers have found it convenient to divide childhood into two distinct periods : first, that of infancy, which extends, to put it in round numbers, to the end of the second year ; and second, that of child- hood proper, which ends only when the chil- dren have reached maturity. The rules to be laid down are so different in the two stages that they can very well be separated from each other, and we shall treat here only of children who have entered upon the second period ; for what we have to say of very young children see Infants. Of course there are many suggestions which apply equally in both stages ; it is always im- portant, for instance, that the nursery should be thoroughly ventilated, that the most scru- pulous cleanliness should be preserved in it, and that the daily bath for each child should be considered not a luxury but a necessity. This latter is often neglected, but it is really essen- tial to perfect health. Vital processes are much more rapid in children than in adults, they throw off a larger portion of refuse matter pro- portionately in a day, and enough of this refuse is discharged through the skin to ren- der a complete bath each day necessary to cleanliness. If this is given rightly, children will soon learn to enjoy, and even demand it ; but there are one or two facts which must be borne in mind. Some children have a nervous horror of cold baths who will take kindly to a tepid one ; and others seem to have a hearty preference for the cold. It is safe in such cases to consult the child's wishes, though after the period of infancy it is desirable to accustom them to baths not warmer than luke- warm, — frequent warm baths have a debilitating effect. It is not necessary to use soap every time children are bathed, and when it is used it should be purified white or castile soap. (See Soap.) Care must be taken that the child is wiped dry, and a gentle friction is excellent for the skin. Diet. — The time of weaning is the most critical period in a child's early hfe, and great caution must be observed in introducing it to new food. Even if it has been " raised on the bottle" the time has now come when the diet must be amplified, and this is a matter of such importance that the mother should keep a con- stant oversight over it and put a stop at once to the use of any article that is found to be injurious. " The rule should be scrupulously adhered to, and only the simplest and most easily digested food is to be used. Spiced dishes ; those which are commonly called very rich, that is, in which there is a great deal of butter or fatty substance ; pickles of all sorts ; most fruits preserved in thick syrup ; — all this class of substances are to be absolutely forbid- den. Milk may still be freely allowed, and should constitute at least a large part of at least one meal every day. The ordinary simple vege- tables may generally be used if well cooked, except cabbages, green corn and beans, whether green or dry. The vegetables which are eaten uncooked should be forbidden, as they are, without exception, difficult of digestion. Most nuts and dried fruits are injurious ; boiled CHILDREN 99 chestnuts ought to be prohibited. Sugar is often blamed for much that it does not do. When given at meal times, and in moderate quantities, I do not remember to have seen it do any harm. Candies, however, I do not include in this remark. These are often injurious from the effect of -other ingredients than the sugar; those which are painted are especially to be avoided, the paint often containing very poisonous com- pounds of lead, arsenic, and other metals." * A white potato, roasted, not boiled, should be the first vegetable given to a child ; but in the summer time its effect should be carefully watched, and if the stomach is de- ranged it must be discontinued. One of the most fruitful sources of sickness with young children is giving them animal food indis- criminately, and too often. Beef, mutton, and chicken are the only articles fit for children ; duck, goose, and poultry in general ought to be avoided. There is probably no practice more injurious than that of allowing children to eat at short intervals through the day. It is necessary that the stomach should rest between m^ls. "After a certain amount of food has been taken into it," to quote again from Dr. Parker, "digestion commences, and if no more than proper is eaten, or it be not too unmanageable, it is all dissolved and passed into the intestines. After the stomach has thus disposed of a meal, it ought to have time to rest, for it is no more possible for the stomach to keep digesting all the time, than it is for the legs to keep walking all the time. If it is attemped to make it do so, it becomes exhausted and weakened, and then cannot digest even proper quantities of simple food. This produces what is generally known as dyspepsia, and is attended by sour stomach and many other inconveniences." The rule should be that children, as well as grown people, should have regular hours for their meals, and not be allowed to eat between them. They will usually be willing to go three or four hours, and they can be allowed to eat oftener than adults, provided it is at regular times. Dress. — The human body, like any other thing of greater warmth than the surrounding air, has a constant tendency to part with its excess of heat by radiation, of course the greater the_ surface exposed the more readily will radiation occur ; and yet, in compliance with a reckless and ignorant fashion, we con- stantly see children with arms, chest, and legs bared in the coldest weather. Of the danger involved in this, a distinguished Paris physi- cian says : — " I believe that during the twenty years I have practised my profession in this city, 20,000 children have been carried to the cemeteries, a sacrfice to the custom of ex- posing their arms naked. Put the bulb of a thermometer in a baby's mouth, the mer- cury rises to 99°. Now carry the same to its • The Hand-book for Mothers; a guide to the care of young children, by Edward H. Parker, M. D., New York. little hand ; if the arm be bare, and the even- ing cool, the mercury will sink to 50°. Of course all the blood that flows through these arms must fall from 10*^ to 40° degrees be- low the temperature of the heart Need I say, when these currents of blood flow back into the chest, the child's vitality must be more or less compromised ? And need I add that we ought not to be surprised at the fre- quent recurring affections of the tongue, throat, and stomach ? I have seen more than one child with habitual cough and hoarseness, choking with mucus, entirely and permanent- ly relieved by simply keeping the hands and arms warm." Children should not only be warmly clad, but every part of the body should have equal protection. The low-necked, short, and sleeveless dresses in which mothers are so fond of showing off young children, is a vanity which cannot be indulged with safety in all latitudes and seasons. During the severe winters in the northern portions of our country, there should be no portion of the surface of a child's body exposed to the external air. It is ■folly to attempt to "hard- en " it by exposure ; the skin in a healthy con- dition is always soft, and open, and always retains its sensibility to changes of tempera- ture. Our houses are so warm, however, that it is well to make a marked difference between indoor and outdoor clothing ; this is best done by relying for extra warmth upon coats, cloaks, furs and such exterior garments as can easily be put on and off. If the ordinary clothing be too heavy, that worn on going out is apt to be too light to protect the body against the difference in temperature, a danger which is especially to be avoided. Children's clothing should be made so as to fit loosely and easily, and to give free play to every kind of exercise of body and limb. Especially should no por- tion of it be allowed to bind tightly any por- tion of the frame. Not only will the tight- ening of the dress cause permanent distor- tion, and thus defeat the very ends for which such dresses are used, but will so interfere with the regular circulation of the blood and action of the various organs as to produce functional derangement, and often fatal dis- ease. As the children grow up, the clothing of the boy is generahy sensible enough; but in the case of girls the pernicious prac- tice of wearing corsets and tight belts is too often permitted by mothers in weak def- erence to a fashion which is not only very un- healthy but perverted in taste. " The proper way to dress a young girl," says Miss Beecher, in her " American Woman's Home " " is to have a cotton or flannel close-fitting jacket ne.xt the body, to which the drawers should be but- toned. Over this place the chemise; and over that such a jacket as the one here drawn, to which should be buttoned the hoops and other skirts. Thus every article of dress will be sup- ported by the shoulders. The sleeves of the jacket can be omitted, and in that case a strong 100 CHILDREN Under Jacket for Girls. lining, and also a tape binding, must surround the arm hole, which should be loose." Concerning their night dress, i£ the child should be in the habit of constantly kick- ing off the covering it is well to substitute for the ordinary night-gown, a pair of drawers with a body reaching up to the neck and with legs long enough to cover the feet. It can open either behind or in front, and has the advantage for the child, that if it does kick off the coverings it is not entirely ex- posed. The thinness of the material of which it is made should vary with the season; red flannel is excellent in winter. For direc- tions for cutting children's clothes, see Chil- dren's Clothing. Signs of disease. — To those who are not accustomed to the care of children it seems a difficult matter to ascertain when they are sick, or this being known, to tell what is the matter. There is not, however, as much difficulty as might be anticipated; but in order that the physician may form a right judgment it is ne- cessary for the mother to observe carefully any peculiarities which the child presents. Even before children talk, or learn the sign language which precedes speech, they give very certain indications of sickness; and these must form the basis of any intelligent treatment. The healthy child is usually very active ; its eye is bright, and it is almost constantly running about or occupied with its toys. When the child becomes sick this ceases. The eyes become either dull and heavy or else extremely bright ; it lies still, or if it runs about, it is languidly and with difficulty, and but for a few moments. When this is observed, the child should be watched for further symptoms. Some of the earliest and most common signs of disease are derived from the heat of the body, which changes both generally and locally. In health the skin of the child is warm, and the surface feels smooth and soft. In a great many diseases it becomes very hot throughout its whole extent, giving to the hands and head especially a sensation of burning, while the skin seems rough and hard. This dry, burn- ing, general heat does not imply the existence of any special disease, but it shows that there is some disturbance of economy, the cause of which should be looked for and if possible removed. The palms of the hands in partic- ular are often found to be unusually hot, and by the early observance of this symptom the physician or the parent may obtain a clue to the existence of other disturbances. Still the child is not to be considered sick for this reason only. Generally it only indicates the necessity of providing less fatiguing sports, or longer periods of rest for the child ; or else of guard- ing against any undue excitement to which it may be subject. The head is another part of the body which is frequently too hot. This is perceptible to the touch of the hand, and is sometimes greater on the forehead and again in the back of the head. When this is slight it is not necessary to take much notice of it ; but ascertain, if possible, whether or not there is any apparent cause for it. When it becomes very marked, if there is no vomiting, or twitch- ing of the arms or face, or any other indications of illness, it can be allayed by bathing the head with cool (not very cold) water. If the child is constipated, a mild purgative may be used, say half a teaspoonful of spiced syrup of rhubarb, sufficient to produce a single move- ment. If, however, the heat of the head in- creases and becomes very great, the child tossing its head from side to side, or rolling it unceasingly ; or if there are any twitchings of the face, eyelids, or mouth ; or if the child cries with pain, putting its hands to its head, starting suddenly in its sleep, or waking with a frightened air, then a physician should be called in without delay. Excessive heat of the chest and abdomen also frequently ac- companies diseases of the bowels, or indicates the approach of a fever. Here it is not neces- sarily a serious sign, though, when a child is ailing, it is well to notice whether or not it exists. The head and face also give by their posi- tion, indications of importance, which should not be overlooked. Rolling the head from side to side is a common accompaniment of brain disease, but it is not a certain indication of it, as is thought by some. It should lead to increased care and attention, a more minute observation of the condition of the child, but it need not be regarded as a sign of disease beyond relief. The general expression of the face may be that of pain or of hstlessness, of suffering or of that indifference to every- thing which is scarcely less pitiable in a child. A heavy, dull look is among the earliest indica- tions of ill-health. Most of the ordinary disturbances are accompanied by this change in the expression, which experienced mothers learn to interpret by saying that the child does CHILDREN'S CLOTHING CHIMNEYS 101 not look well. The cause of it should be sought, and, if possible, removed ; it may be the only indication which is apparent of a headache, or it may be the first announcement of a fever. Languor and approaching fever are often made known by the mode in which the eyelids are raised ; great heaviness of the eyes is a sign not to be neglected at any time, and in- ability to raise the lid should be at once made known to the physician. This is perhaps the best place to add that to see a sick child shed tears is always a good sign. When it occurs after a protracted or a severe illness, it may be looked upon almost as a crisis, furnishing de- cided evidence of improvement. Dr. Parker, to whom, together with Drs. Combe and Jacobi, we are indebted for most of these suggestions, says : — " When a child gives any indications of being unwell, it is wise to notice, especially if there is excessive heat of the head, whether or not light and noise trouble it. If on being carried towards the window it shuts its eyes, wholly or in part, wrinkling them with that expression that adults have when they have a headache and shun the light, it should be reported to the physician. This accompanies simple headache in children, as well as in adults, but is sometimes of more importance. If noise troubles the child it will, if able to talk, say so; but if not, there will be increased restlessness, a cringing when the door is shut violently, and an evident effort to avoid every jarring sound. When this is noticeable, it is best to seek a physician's ad- vice." It will have been observed that we have not intended to enter here upon the treatment of special diseases, but only to point out those symptoms which are the preliminary stages of all sickness, and which in the case of children are especially important. In these stages the care and watchfulness of a mother are indis- pensable supplements to the physician's skill, and may frequently be a substitute for it ; and so important is a precise knowledge of their bearings upon health and disease that mothers would do well to give them careful study. For the special diseases, see Croup, Diarrhcea Measles, Scarlet Fever, etc. CHILDREN'S CLOTHING.— The garments worn by children are in almost every case adapt- ed from those of older people. Hence in giving directions about making clothing generally, we give all that is of importance in reference to children's wear. Under almost every topic we add suggestions of the manner in which this garment or that may be made suitable for a child, and often, it is but to make the garment smaller and it is at once available. For ex- ample, the reduced circular is the baby's cloak; the capeline suggests the child's "red riding-hood ; " various patterns of caps make various kinds of juvenile head-gear, while the directions for making different dresses, the Princesse, the basque, and the blouse waist, are easily altered a little as suggested under each head to produce a garment entirely suit- able for a little girl. The child's sacque and round jacket are much like that of the grown person ; the little child's undergarment, drawers and waist in one, is made from the same pattern as the bathing-drawers and the infant's long robe is an adaptation of the French chemise- pattern. (^See Undergarments). Hence it has seemed desirable not to occupy space with the repetition of what can be better explained elsewhere, and it is merely our ob- ject here to refer the reader, searching for directions in making children's garments to the different topics under which they will be found suitably explained. CHILLS AND FEVER. {See Ague.) CHIMNEYS.— The causes of smoky chim- neys are generally faults of construction. Every chimney-flue should be built of equal dimensions from bottom to near the top, with no projections or irregularities in it, with as few changes of direction as possible, and with the inside surface smooth and regular. For these reasons, smooth round earthen pipes make excellent flues. But pipes used for smoke flues should be unglazed, highly glazed ones do not absorb the acids from the smoke, but let them drip. At the top, however, it should be slightly narrowed, as this causes the smoke to be ejected with more force, and diminishes the volume of descending currents. As a general rule, the longer the flue the stronger the draught, and for this reason tall chimneys sel- dom smoke ; the lengthening of a flue by a few feet will frequently remove all tendency to smoke. If a flue serves for more than one fireplace or stove, it is in many cases impos- sible to secure a good draught; sometimes it will work well, but by far the best rule is to have a separate flue for each fire. The or- dinary size is 8 X 8, or eight-inch round pipe. The maker of the furnace or any other special heater, should be consulted regarding the size of the flue needed. In blocks of city buildings, the circular clay pot, so universally used in most European cities, is the best form of cap- ping chimneys, .especially where there are a number in one stock. This arrangement allows of a free circulation of air between each flue, thus preventing the escaping gas entering an adjoining flue. {See Cleaning.) The fireplace may either be too wide or too high in front ; or the throat may be too large for the smoke ; it should be only large enough to carry off tne heated air, and should open into the fireplace at as abrupt an angle as possible. A high building or a tree standing close to the chimney and overtopping it, often disturbs the draught. The wind passing over these objects, falls down like water over a dam, and stops the ascending current so that the smoke is forced back into the room, or the wind may strike against the higher object, and, rebound- ing, may form eddies, and thus beat down the smoke. The remedy for this is to increase the height of the chimney or to mount it with a turncap or cowl, which is so constructed that 102 CHINA CHLOROFORM the effect of any passing wind is to draw off the air and smoke from the chimney. It is well known that a smoky chimney is often relieved by opening a window or outer door ; when this is the case it is a sign either that there is not enough air to supply the draught for that particular chimney, or tliat some other fireplace in the tightly closed house with a strong draught and without any easy source of supply is being furnished with air for combustion by means of a downward cur- rent, established through the other cold flue, which is thus made to reverse its intended action, and the fire consequently parts with its smoke into the room instead of up the chim- ney. When, under these circumstances, an outer door or window is opened, the immediate supply of fresh air is so considerable, that the demand for down draught anywhere in the house no longer exists, and an ascending cur- rent is easily secured in any of the flues. This result will be a permanent one after the window or door is closed again just so long as all the fires (in the absence of special provision) can draw enough air for their combustion through door or window crevices. Currents of air through a room, as from door to door or window to window, when open, may counteract the chimney draught ; or a door in the same side of the room with the chimney may, when suddenly opened or shut, whisk a current across the fireplace to be followed by a puff of smoke. The remedy is obvious. When there are two fireplaces in the same room, or in rooms communicating by open doors, both are very likely to smoke and one is certain to do so unless in the first case a very large sup- ply of fresh air is provided ; in the second the door should be shut. Any hole in the flue, such as an opening for a stove-pipe, or a dis- lodged brick, will be very likely to cause a poor draught. Where ventilating openings are needed in the same chimney with smoke flues, they should be separated from the smoke flues. A simple way is to divide a large flue with a metal plate. The heat in the smoke part will thus cause a draft in the ventilating part, CHINA.. {See Earthenware.) CHINTZ. — A calico printed in a peculiar pattern in which flowers and other devices are printed in five or six different colors upon a white or colored ground. The only articles of dress for which it is used are morning wrappers and dressing-gowns ; but it makes very pretty lambrequins and bed-hangings, and is now much used for covering bedroom sofas and chairs. It comes in pieces a yard wide. To clean. — Take two pounds of rice, and boil it in eight quarts of water till soft. When done, pour the whole into a tub ; let it stand till about the warmth used for colored linens, then put the chintz in, and use the rice instead of soap ; wash it in this till the dirt is out ; then boil a second quantity as above, but strain the rice from the water, and mix it in warm water ; wash in this till clean ; afterwards rinse it in the water the rice has been boiled in, and this will answer the end of starch, and no dew will affect it. If a gown, it should be taken to pieces ; and when dried, be careful to hano- it as smooth as possible. After it is dry rub it with a sleek stone, but use no iron. ' If the chintz is very dirty it may be scoured with ox-gall and water, which will not injure the colors, CHITTERLINGS.— The intestines and fat of hogs, calves or other animals prepared in a special way for cooking. They are taken from the hog while warm ; then the entire gut is slit or cut open, well cleaned, and they are ready for use. To cook, wash them out in fresh water, put them in a frying-pan contain- ing some hot fat, and fry them till brown. Though not a delicate dish they are not disagreeable, and, like tripe, are very easily digested. CHLORAL.— Poison. Sytnptom.. Slow, noisy breathing, excessive drowsiness or un- consciousness. Treatment : Artificial respira- tion. See Drowning. A colorless dense ^iquid, of a caustic taste and suffocating odor, formed by the action of clhorine on alcohol. It has a very soothing in- fluence, and now enters largely into the treat- ment of nervous diseases. The dose is from ten to fifteen grains in a little water. More than this should never be used except as pre- scribed by a physician. Several lives have been lost lately on account of the general im- pression that chloral is harmless. CHLORIDE LIME. See Disinfectants. CHLORODYNE. — A recent remedy for neuralgia, patented by Dr. L. C. Browne, Jr., is supposed to consist essentially of chloro- form, Indian hemp, morphia, and hydrocyanic acid. The dose for adults is 20 to 30 drops. CHLOROFORM. — PoisoN. Symptoms : Unconsciousness, stoppage of respiration, and feeble action of the heart. Treatment: Draw out the tongue (with foroeps or pincers, if ne- cessary), and produce artificial respiration as with the drowned {see Drowning). In some cases it has been found efficacious to have the legs placed over an attendant's shoulders, and the body raised so that the head will be lowest. A mixture of alcohol, water, and chloride of lime rectified. It is a clear, limpid fluid with- out color, of an agreeable pungent odor, and very sweet taste. It is very volatile, evaporat- ing Avith great rapidity when exposed to the air, and soon loses its strength. Before using drop a few drops into water ; if the chloroform is pure they will fall to the bottom without becoming milky. When taken internally, chlo- roform acts as a sedative, narcotic, and anti- spasmodic ; it is also employed sometimes as an external applicat'on for relieving pain. By far the most important use to which it is put, however, is that of an anaesthetic. There it always a certain amount of danger in tak- ing chloroform, even under proper advice, and it should be borne in mind that no one can take it with safety on his own responsibility. It should under no circumstances be taken by CHOCOLATE CHOLERA 103 persons liable to epileptic attacks, congestion of the brain, or disease of the heart ; or by any one immediately after meals. {See Anaes- thetics.) CHOCOLATE. — A substance made from the seeds of the cacoa-tree which grows extensively in the West Indies and South America. The seeds are about the size of an almond, and when broken into small pieces are subjected to great pressure until they are reduced to a rough powder, after which they are mixed with sugar and rolled into a very thick paste, or into a very fine powder, called Chocolate. Chocolate is less exciting to the nervous system than tea or coffee, and at the same time it contains a much larger proportion of nutritive matter. Its flavor, moreover, is not lessened by the addition of milk, so that it may be boiled in milk only and thus produce a most agreeable and nutritive food. " There are, therefore," says Dr. Edward Smith, "many persons, states of system, and circumstances, in which its use is to be preferred to either tea or coffee." To prepare for the table, break five ounces into bits and melt over the fire with one gill of boiling water ; add gradually, three gills of water (making in all, one pint) ; and, when boiling, add a quart of hot milk; let it boil a few minutes, then serve. It may be sweet- ened either on the fire or at the table, {see Caramel.) The reader will probably understand the use of the chocolate-mill shown in the engrav- ing ; but it may be as well to observe, that it is worked quickly round between both hands Chocolate Mill. to give a fine froth to the chocolate. It also serves in lieu of a whisk for working creams, or jellies, to a froth or whip. Iced Chocolate — Set four ounces of grated chocolate over a slow fire in a tin pan with two tablespoonfuls of water; when dissolved take it from the fire ; add nearly a teacupful of warm water and work it thoroughly with a spoon ; then mix it with an equal quantity of cold syrup of sugar, freeze and serve. Broma is a preparation of chocolate and arrow-root. CHOCA. — This is made by mixing a cupful of chocolate (prepared for table) with a cupful of coffee. It is a very pleasant breakfast drink. CHOKING. — Get on all fours, or lean over the back of a chair, and cough. A violent slap with the open hand, between the shoulders, will often effect a dislodgement ; but if this fails after being repeated once or twice, look into the throat and see if there is anythino- that can be reached with the thumb and fino-er and if so pull it out. An obstruction can generally be carried down by swallowing pieces of bread or potato slightly masticated or, better still, a raw egg, fresh from the shell and with its orig- inal consistency broken as little as possible. Sometimes the obstruction will go down too far to be reached by the fingers ; in such cases copious draughts of water should be swallowed rapidly, and if this fails to remove it give mustard water or any other emetic. Should vomiting fail to bring up the obstruction, then mechanical means must be tried. Take a long spoon, bend it slightly, make the patient throw his head well back, and push the handle boldly down the throat ; if it is kept well to the back of the throat no harm can be done. The same operation may more conveniently be performed by a bit of sponge attached to a piece of whale- bone. Occasionally substances will get into such a position in the throat as to necessitate a surgical operation, but these are not usually the cases in which there is immediate danger of suffocation, and there will be time enough for the doctor to come. CHOLERA. — It is impossible to give very minute directions for unprofessional.treatment and fortunately they would be superfluous, as cholera very rarely occurs in this country in places where physicians are not to be had. In its first stage (the so-called stage of invasion) cholera is very similar to the ordinary summer complaints. As during the prevalence of chol- era, diarrhoeal troubles are likewise extremely common, it is not possible at the outset in any given case to predict the termination, but though some of the cases may be harmless, many of them do ultimately pass into cholera. The importance therefore of checking these preliminary discharges cannot be too earnestly impressed upon the public. The pre-eminent syjnpto7n of developed cholera is excessive watery purging, frequently though not always unattended with pain. The passages from the bowels afterwards become thin, pale, slightly turbid, like rice-water, without any offensive smell, and all control over the bowels is in a great measure lost. In a short time vomiting takes place, cramps in the limbs are developed and in a few hours at the longest the strength of the patient is gone, the body, the tongue, and even the breath are quite cold, and the nails turn blue. There is great thirst and usually constant vomiting; the eyes sink far into the head, and a change takes place in the voice, which becomes a small squeaking whis- per, so unnatural and so peculiar that certain physicians who have seen much of cholera, could distinguish it by the voice alone. Recoveries from cholera, after it has once taken hold upon the system, do occur, though 104 CHOLERA INFANTUM CHOWDER the prospect is not encouraging. The time to arrest the disease is in its early stages, and not a moment should be lost. During a cholera epidemic, with the first symptoms of diarrhoea, get the patient to bed, and apply mustard over the bowels. Thirty drops of laudanum may be given to a grown-up person with hot brandy and water, and a physician sh«uld at once be sent for. Cholera is most likely to visit damp, dirty places, wherethe water is not good, and people who are dirty and intemperate have less chance of recovering from it. Persons in attendance upon cholera patients do not appear especially predisposed to the disease. It is believed, therefore, that they may be safely nursed by their relatives and friends. It is well to take the following precautions : where sickness does not as yet exist, water- closets, drains, etc., should be disinfected, care should be taken that the water is pure, and no cabbage or other green vegetable should be included in the diet. The discharges should be mixed with dry earth and if possible buried at a distance from the house, the bed-pans should be washed with copperas, and the bed- clothes upon which a cholera patient has been lying should be subjected to prolonged boiling before they are used again. CHOLERA INFANTUM.— This disease usually occurs between the third and twenty- third months. It is caused by improper food, or too much food, impure air, hot weather, and never by teething alone. Its first symptom is generally a slight feverishnesB, and this is fol- lowed by a diarrhoea with thin watery dis- charges, and a little later by vomiting; some- times the vomiting and diarrhcea commence at the same time, and these are the worst cases. Emaciation begins very soon, or within a few days, the hands and feet become cold, the head and surface of the abdomen hot, the face pale and shrunken, the eyes dull and heavy, and the pulse irregular and quick; by degrees the child becomes sleepy, and finally sinks into a state of insensibility. Treatment. — At the first symptom of cholera infantum, a physician should be sent for. Put the child into a warm bath, or apply flannels dipped in hot water to the bowels, and keep in an ordinary posture. If a physician cannot be had, dissolve a teaspoonful of gum- arabic in an ounce of peppermint water and give a teaspoonful every half hour. A milder astringent may be made thus : — mix together three ounces of chalk mixture, half an ounce of tincture of kino (or catechu), and half an ounce of compound tincture of cardamoms. Of this the dose for a child eighteen months old is one teaspoonful every two hours if the discharges are frequent, and at larger intervals if not — care being taken to shake the bottle before pouring out the medicine. If there is much thirst, give 6 or lo drops of brandy in a teaspoon- ful of water, or mucilage, every 15 or 20 minutes. It is of the greatest importance that the stomach of the child be at rest. Therefore, for some hours no food or drink should be given. Further than this, nothing can be done without the advice of a physician. CHOLERA MORBUS.— This is usually caused by improper food, such as green or decayed fruit and bad vegetables. It commonly comes on in the night, and is marked by sudden and severe vomiting, followed by purging and accompanied by severe cramps, generally in the bowels and sometimes in the legs. An- other feature of the disease is thirst, though the skin is quite cool. Treatment. — Put the patient to bed, cover the bowels with a mustard plaster, and keep him on his back till the vomiting and purging have ceased for several hours. Laudanum and tinct. of camphor in doses of 10 to 15 minims each may be given, and if immediately vomited should be repeated. If rejected a second time, 30 drops of laudanum may be added to a httle thin starch and given as an injection. The remedy may be repeated every hour until the vomiting and purging are arrested. To attain prompt success in the treatment, it is impor- tant, while vomiting continues, to withhold liquids, which from the intense thirst are usual- ly craved by the patient. Pieces of ice placed in the mouth assist the patient in enduring the necessary act of self-denial. When the patient begins to crave food, a cup of hot tea will probably throw him into a perspiration : before that nothing but the medicine and bits of ice should be given. CHOPS. (See Mutton.) CHOW CHOW.— A name given to a kind of mixed pickles originally brought from China, but now made in this country by simply taking equal quantities of the various kinds of pickles, mincing them up fine, and mixing them to- gether. A nice way to prepare is to make the chow-chow and then fill the large bell-peppers with it after first removing the veins and seeds. CHOWDER. — This popular dish is made in many different ways, and of several different kinds of fish, besides clams. The following receipt for clam chowder is from an old club- house caterer : Clam Chovrder. — Fry half a dozen slices of salt pork, chop it up into rather small pieces, and sprinkle them over the bottom of a pot ; place over this a layer of potatoes cut into small pieces ; over this a layer of minced onions ; and then a layer of clams, with some small crackers (split) on the top. Season with salt and pepper, and if desired a little thyme and a few cloves may be added. Pour on this a portion of the fat left from frying the pork, and then put in another course of layers as before. Repeat the process until the pot is nearly full, or until enough is in, and season each time. Then cover with water, set over a slow fire, and boil about three-quarters of an hour. When nearly done, stir gently, finish cooking, and serve hot. If it is found too thin when done, boil a little longer ; if too thick, add a little water. Whether the chowder is thick or not, however, will depend on the amount of CHROMOS CIDER 105 potatoes and crackers used. Send around wal- nut pickles with the chowder. Fish Chowder. — This is made exactly like clam chowder, fish cut up into small pieces, being substituted for clams. The best fish for chowder are haddock and striped bass ; but cat-fish make a very nice dish. Fish chowder may be pleasantly flavored with lemon juice. CHROMOS Chromos are simply engrav- ings printed in colors by a process which re- sembles lithography. In some few instances they are very good, but as a general thing they are far less desirable than steel engravings at the same price. Since there are so many of them in our houses, however, and since they are often framed in such a way as to be unpro- tected from dust and dirt, it may be well to know that the kind apt to be framed without glass can be cleaned by moistening a soft cloth in lukewarm water and gently washing the face of the picture, afterwards wiping it dry. The varnish protects the colors. {See Pictures.) CHRYSANTHEMUM.-Thisflowerblooms so late in the season that it is frequently called the " Christmas flower " ; and as it fills a place in this respect occupied by no other flower it should be cultivated in every garden. Chrysanthemums grow very vigorously in a rich light soil (a light admixture of sand is good for them) ; and are entirely hardy except at the extreme north, where they must be wintered under sods. They are most easily propagated from cuttings, taken in August, or from the shoots sent up by the roots after blooming ; they may be obtained of any florist. Good specimens should have but one stem with short, thick-set branches, which may be made to grow by pinching off the end shoots, thus encouraging the side branches. They should be watered Hberally, and liquid manure is very good just when the plants begin to bloom. There are three varieties of chrysanthemums : the large-flowered kind, most suitable for out- door culture ; the dwarf or Pompone, which blooms beautifully in-doors ; and Japan Chrys- anthemums. Of the large-flowering kind, choice varieties are : — Alarm, crimson; Annie Salter, canary yellow; Bottle d' Or, a. golden yellow ; Bozil deNeige, pure white ; Captiva- tion, light purple ; Cassy, orange and buff ; Erecta Superba, clear sulphur-yellow ; Heor- mine, silver white ; Prince Albert, crimson red ; Mount jEtna, fiery crimson ; Queen of England, blush ; King of Yellows, yellow ; and Vesta, white. Of the Pompone, or dwarf kind, the best are: — Acton, golden yellow; Andromeda, cream color ; Christiana, canary yellow ; Mrs. Dix, blush ; Iris, white tipped with rose ; Miranda, bright rose ; Riquiqui, violet plum; Roi de Lilliptit, maroon; Soicl- anges, pure rose ; Theresita, lilac ; and Trev- enna, pure white. Japan Chrysanthemums are novelties from Japan, with tasselled or quilled flowers. The finest are Mons Bonnet, amber ; and Laciniatiis, creamy white. CHUB. — A fish of which there are several varieties ; lake chub or lake dace,the blue sucker, and the chub of New York. They are all fresh- water fish, shaped like the perch, covered with large coarse scales, and generally small in size. Chub are in season during the fall and winter months — the latter the best. They are not much esteemed as food, being as a general thing watery, tasteless, and bony ; but occasionally the chub of New York in the mid-winter sea- son is juicy and sweet. The best way to cook it is to boil with the scales on ; or if it is large enough, stuff and roast. It is apt to turn yel- low in boiling. A good chowder may also be made of it. ( See Chowder.) CHURNING. {See Butter.) CIDER. — A fermented liquor prepared from the juice of apples ; although it is not usually reckoned among the wines, yet it belongs to that class of beverages as much as those made from currants, gooseberries, or other fruits. The apples from which cider is made should not be permitted to fall on the ground ; they ought to be hand-picked, or, if shaken from the tree, coarse cloths or straw should be placed under it. All prematurely ripe and un- sound apples should be rejected. If the weather is fine, the fruit may be exposed in the open air, if not, it should be placed in sheds or lofts, until it is thoroughly ripe. The usual way of making cider is to pound or grind the apples to a pulp or pomace ; this pulp is then placed in a properly constructed press and the juice pressed out. The juice should then be put into barrels, and then into a cellar where the temperature will not fall below 60° nor rise above 75°. An active fermentation will commence in a few hours, which should be permitted to continue with the bung open until the hissing sound, so readily discernible where carbonic acid gas is escaping, ceases. The cider should then be drawn off into clean barrels, separating it from its sediment ; these should be bunged up for a few days, then opened, and the fermentation allowed to begin again. This second fermentation will be of short duration. The cider should now be racked ; the bungs must be tightly closed ; and if intended for draught use it should be kept in a cool cellar. If it is intended for bot- tling, it should be bottled early in the spring ; this prevents an undue fermentation, and secures a proper degree of life in the bottle. Cider is fit for drinking as soon as fermenta- tion ceases, but it reaches perfection at the end of two years. In bottles it can be kept twenty or thirty years without spoiling, unless the cork decays. Cider is not so nutritious as beer or ale, but it is a very agreeable and mild- ly stimulating drink in hot weather — its acids assisting materially in quenching thirst ; and it is recommended as an antiseptic in cases of low fever. It is said that natural cider will not keep if removed in cask after it has been made, and in order to fortify it to bear transportation, it is necessary to add sugar. This so far injures it that it may renew fermentation ; but it tem- porarily masks the acid flavor, and makes the 106 CIRCULARS fluid more agreeable to 'the palate of those not accustomed to its use. " Newark cider " is the best that can be obtained in New York stores, and there is no better anywhere. CIDER, Mulled. {See Mulled Cider.) CINNAMON.— The inner bark of the cin- namon tree which grows extensively in China, Ceylon, and the East generally, and is also cul- tivated in the West Indies and South Amer- ica. The best comes from Ceylon, where the largest quantity grows. Some of the Chinese is very good, but inferior to that from Ceylon ; the Cayenne is thicker, but not so good; that from Brazil is the worst. Cinnamon is the most agreeable of the spices ; its odor is very fragrant, and its taste highly aromatic, hot, but not too pungent to be pleasant on the tongue, and without any bitterness. The best is scarcely thicker than paper, and in long pieces, of a light yellow color, a dark color being a mark of inferiority. It is safest to buy it in sticks, for, when ground, it is generally adul- terated with cassia (which is sometimes sub- stituted for it), and with baked wheat flour, sago meal, or arrow-root. An essential oil is made from the inferior qualities of cinnamon which is often much used in perfumery, medicine, and as a substitute for the spice. CIRCULARS. — The measures required for the circular are : i, the length desired for the garment ; 2, the size of neck (XV.).* The paper taken for the pattern should be four inches longer than the measure, and should form a square of these dimensions. This square should now be folded diagonally, in halves, which gives us a triangle. Next, fold this triangle in halves, and we have a smaller triangle (Fig. i), Fig I. the side a, d, b being open. Cut as repre- sented by the dotted lines, b indicating the neck, which should be cut out but little, leaving room to cut it more accurately after the pat- tern is opened and put together. Now unfold the paper, and we have half of the circular, the half being in two pieces and requiring to be pasted together. The fulness of the circular may be diminished at pleasure by cutting off a strip from the front or the back, as is indicated by the dotted line in the back in Fig. 2, and the inner line parallel to the front. In cutting the garment, the material should be folded double, the line of the back laid upon the fold. The cir- cular will thus be cut out whole, but if it be very long, the material will not be wide enough, and will require piecing on the corners of the front. ♦For explauatiou of Komau uuiuerals, see Cutting and Fitting. By modifying the circular we obtain the talma, which is cut in the following way : The pattern remains the same, but instead of the line of the back lying the straight way of the cloth, either we fold the cloth bias and lay the pattern on it, thus cutting it bias in the back but without a seam ; or, leaving the cloth folded as for the circular, we move the pattern along at the lower edge, leaving the neck at the same place where it was, until the line of the back hes upon the bias, and thus cut the gar- ment with a seam in the back. Also the talma has a seam taken up on the shoulder. (Fig. 2, a.) By prolonging this seam down the Fig 2. dotted line, we represent the fronts separate from the back. Thus the talma may be cut in four ways, that is to say, it may be whole ; it may have a seam in the back and thus be in two pieces ; it may have seams in the shoul- ders and none in the back, thus being in three pieces ; or, it may have seams in the shoulders and a seam in the back, thus being in four pieces. Which of these four ways is prefer- able will depend on the width of the material to be used. The inside line of the edge (Fig. 2) represents the favorite shape of this gar- ment, although it may assume any other contour desired. In connection with the circular we have usually a hood, especially where the garment is made of waterproof. We shall therefore ex- plain the two forms of hood in general use. For the first, a little circular is to be cut, according to the rule given above, five or six inches deeper than the desired length of the hood. This edge will then be turned up, and a tape stitched along the inner side to admit a drawing-string or an elastic, an inch being left above "the tape, to make a sort of ruffle when the elastic is drawn up. The second shape of hood is made in two pieces, the border being cut out as a facing and applied externally. The hood itself will be cut after the pattern of the cape {see Cape), and the border cut by the hood, making the border deeper in the back than in front. These hoods may be cut of any length, CISTERN CLAMS 107 and are very stylish made long and narrow in the back, pointed, and trimmed with heavy cord and tassels. In using either of these shapes of hood, a lining may be employed, which may be quilted and wadded if desired ; by using bright-colored silk for the lining, a very pretty effect is pro- duced, especially where the garment is made for a child. From the circular pattern may be cut a very simple form of dressing-gown, to be made in some cotton material or in flannel. It requires no lining, except over the shoulders. Having cut the circular of sufficient length to touch the floor, or longer in the back if desired, do not reduce the fulness of the circular at all in the front or back, but make a seam on the shoulder as in the pattern for the talma (Fig. 2). Let the seam be as long as the shoulder length, (XIV.), and cut out the arm-size at the end of this seam in accordance with the measure (IX.). Cut the sleeve after the pattern {see Dress), and put it in, using a heavy cord to strengthen the arm-size. Add to the wrapper a square collar, and pockets stitched on to the front breadths ; the collar, cuffs, and pockets having some simple trjmming. Fasten the gar- ment with buttons from the neck to the bottom of the dress (a dozen good-sized ones will be sufficient), and confine it at the waist with a leather belt if the material be cotton, or cord and tassels, if it be flannel. CISTERN. — A reservoir for water, which it is sometimes necessary to construct in houses where there is no public supply of water. When sunk in the ground, cisterns differ from wells in receiving their watsr by artificial channels, and not natural springs. In dry locahties, where the supply of other water is uncertain, they frequently take the place of wells, being constructed of large size, and connecting with numerous channels for collecting the rain water that falls upon the surrounding surface. Cis- terns are usually built of brick, but a cheaper method is to dig a hole in the ground of the required size, and plaster it with hydraulic cement directly upon the walls. Sand and gravel thus cemented over stand perfectly well, and make durable sides and bottom to the cistern. Indoor cisterns should be made of strong slate with a perfectly smooth surface ; and as slate is liable to be broken by a heavy blow, it is advisable to have it in a wooden casing or at least provided with a front of wood. Every cistern should also have an over-flow waste-pipe, which is a pipe fixed either at the side or perpendicularly in the bottom with the opening at the level which the water would be when the cistern is sufficiently full. If by any accident the ball-cock should be out of order, or if there is no ball-cock, the superfluous water that would otherwise overflow will pass down this waste-pipe. It is also desirable to have a filter attached, and all water for drinking should be filtered. A serviceable filter can easily be made with merely a small sponge and a litUe broken charcoal. {See Water.) CITRIC ACID.— (5r^ Acids.) CITRON.— A fruit of a low evergreen tree, of the same species as the lemon ; larger and less succulent, but more acid. Its juice is a good substitute for lemon juice. The rind is best known in this country. The choicest comes from Leghorn and Nice. CIVET. — A substance taken from the civet cat, and having a perfume similar to that of musk and ambergris. It comes chiefly from the East and Africa. Its consistence is like that of honey, and for this reason it is very liable to adulteration by honey. Civet was formerly esteemed very highly as a stimulant and antispasmodic medicine ; but castor and musk, also animal secretions, have taken its place, and it is now used only for perfuming the more fragrant soaps. CLABBER. — Also called " bonny-clabber ;" milk that has become thick and nearly solid in the process of souring. If it stands too long after forming, it decomposes and runs off into whey ; but if taken while fresh, cov- ered \vith cream, and sprinkled with sugar, it is delicious, and said to be one of the most digestible forms in which milk can be taken. CLAMS. — There are several varieties, but only two, the hard-shell (or quahaug) and the soft-shell, are often met with in our markets. The season for clams is from May to Septem- ber. {See Soups.) Boiled Clams. — Select thin-edged ones. Wash them carefully and put them into a pot, over a hot fire, with very little water, so as to save their juices; when they open, leave the juice in the pot, take the clams from their shells and put them in ; add butter, pepper, and a very little salt, and boil them ten minutes. Remove and serve hot. Broiled Clams. — Take large, long clams ; treat like oysters (which see). Broth (Clam).— This is excellent for inva- lids, being the best food known for giving tone to a deranged stomach ; it may even be given in small quantities to sick children over six months old. Select small clams ; break the shells, and put the clams with the juice into a small boiler or stew-pan ; add enough water to modify the salty taste, and boil for ten minutes. Strain, and it is ready for use. Chowder (Clam) {See Chowder.) 108 CLARET CLEANING Fritters (Clam). — Mince a dozen clams fine. To the juice add one pint of milk, three eggs well beaten, and flour enough to make a thin batter; season with pepper and salt, stir in the minced clams, and fry quickly in hot lard. Unless the fritters are fried quickly they will be too greasy. Instead of mincing the clams, they can be dipped whole in the batter, and fried as above. Pickled Clams. — This is the form in which clams are sent to the interior, or prepared to be eaten raw. They can be pickled for do- mestic use in the same way as oysters. (^See Oysters.) Roast Clams. — i. Put them in a pan over a hot fire ; when they open, empty the juice into a sauce-pan ; and add the clams ; add some butter, and season with pepper and very little salt. Leave on the fire three minutes, and then serve. 2. To roast them after the fashion of "clam bakes," place them on a stone, edge down- wards, and cover over lightly with dry brush and sage. Set the brush on fire, and when it is a little more than half burnt, pull out some of the clams and try them, and, if done, brush away the fire and cinders. Remove the clams from their shells, and season with catsup, but- ler, and spices to taste. CLARET. — All those wines which are know to us as claret are the product of the country around Bordeaux ; but in France there is no wine known as claret, which is simply a corruption of clariet, a term applied there to any red or rose-colored wine. The genuine wines of Bordeaux are of great variety, that being one of the most famous wine districts of France, and a number of them are of the first quality. The principal vineyards are those of Medoc, Palus, Graves, and Blanche, the pro- duce of each being different in character. The red Medoc wines are the best, and are known as Latour, Lafitte, Chateau Margaux, etc. When in perfection, they are of a rich red color, have a most agreeable bouquet, and are strong without being intoxicating. The Lafitte is considered to have the finest flavor ; the Chateau Margaux is next in rank ; the Latour is the strongest, and has the fullest body, but lacks the softness of the others. Besides these there are vast quantities of sec- ond and third rate Medoc wines, which seldom find their way out of France in a pure state. All the Medoc wines are improved by a sea voyage. The wines of Graves are so called from the gravelly soil on which they are produced ; they are both red and white, but the latter is most celebrated. Some of the red resemble Bur- gundy in flavor, but are inferior to good Me- doc wines. Another class of white Bordeaux wines well known in this country are Barsac, Sauterne and Beaume, which have the advantage of keeping long and having considerable dryness. The Palus wines are inferior to the Medoc and Graves. They are strong and rough when new, and are often used to mix with Medoc wines to give them additional strength and body ; when old, some of them have a fine bouquet. The Bordeaux wines, when genuine, are among the best that France produces ; but they seldom reach us in a pure state. The inferior are mixed with the better kind for ex- portation ; and very often they are adulterated with the cheap Spanish wines of Alicant, or with brandy. Claret should usually be drunk a little warmer than the temperature of the room, but in warm weather is good iced. The highest grades of claret will keep for from fifteen to eighteen years, constantly improving in deli- cacy. After that time they rapidly deterio- rate. Claret Cup. — A few sprigs of balm, a slice or two of cucumber ; pour over them one pint of sherry, half a pint of brandy, a lump or so of oleo-saccharum and the strained juice of one lemon and three oranges, half pint of curagoa, one gill of raspberry syrup, three bottles of plain soda and three bottles of claret. Sweeten to taste, draw the herbing and serve. This is the quantity for twenty people. Claret Cup. — II. Peel one lemon fine, cover with pounded sugar, pour over a glass of sherry ; add one bottle of claret, sprig of ver- bena and bottle of soda water. Cooling Cup. — Half fill a punch bowl with slices of pine-apple (the rind cut therefrom) and lemon cut very thin ; arrange in alternate layers, each layer being thickly strewed with white granulated sugar. Pour over the fruit as much claret as will fill the bowl ; cover closely, and let it stand six hours. Then put in a piece of ice ; when cold add a bottle of plain soda water. Claret Punch. {See Mulled Drinks.) CLAY. (^^^ Bricks.) CLEANING. — Wherever directions for cleaning come most conveniently under the special articles, they will be found there. {See Brass, Carpets, Feathers, Ink Stains, Matting, Marble, Oil-cloths, Silver- ware, Stoves, Grease, Stains, etc., etc.) We confine ourselves here to such things as are not mentioned elsewhere, or are mentioned in such connection as to render it desirable to bring instructions for cleaning them together under this head. Alabaster. {To clean.) — Spots of grease may be first removed by a cloth dipped in spirits of turpentine ; then immerse the article in water, rub it with a painter's brush, and dry it; and finish by rubbing it with a soft brush dipped in finely powdered plaster of Paris. Bottles. {To clean.) — Bottles should always be scalded, but care must be taken not to put them too suddenly into hot water. If not very dirty they may be washed in simple soap-suds, and afterwards rinsed out in pure water ; but if they are very dirty or smell badly, a little soda or oxalic acid should be put in each one. CLEANING 109 If there is any substance which water alone will not remove, pour in a few bird-shot with the water and shake them around. Bottles that have had medicine in them may be cleaned by putting ashes and water in each, immersing them in cold water, and then heat- ing the water gradually until it boils. When they have boiled an hour, take from the fire, and let them remain in the water till cold ; then wash in soap suds, and rinse in clear water. Brushes. {To clean.) — Hair brushes should be washed in soda and warm water, or ammonia and cold water, dipping the bristles frequently downward into the water, but keeping the backs as dry as possible ; when the bristles look clean, rinse the brush in cold water, shake it without wiping the bristles, and set it in the air to dry. Soap softens bristles. Carriages. {To clean.') — Remove cushions and carpets and clean with wisp broom. Dust the carriage with feather duster. Go over dirt to moisten well with a hose (regulating stream with thumb rather than using a nozzle), or, in default of this, a "watering-pot." Wash the body with a sponge and plenty of water keep- ing the sponge free from dirt. Never rub any part — rather "wash." Wash the wheels with a different sponge and lots of water, the more the better. Prop your wheel so as to turn it, going over each spoke separately. After re- moving the dirt, wipe lightly with moist cham- ois. Clean the silver with "whitening" or " lamp-black." Remove the wheels and wipe the axles and boxes thoronghly and apply a little sweet oil to the axle twice a week at least. Never use warm water on a carriage. Combs. {To cleatt.) — Clean combs with brushes ; washing makes the teeth split and the material rough. Clean fine tooth combs by throwing strands of thread over a hook, draw- ing tight, and inserting between all the teeth. Earthen-ware. {To clean) — Scald and wash it out thoroughly with ashes and a cloth. If there is any smell in jars let them stand filled with water and a little soda. Gilding. [To clean.) — Gently wipe with cotton dipped in sweet oil ; linen should never be used, as it deadens the gilding. To prevent flies from staining gilding, simply wash it over at the beginning of Summer with water in which two or three onions have been boiled. Gloves (Kid). {To clean ^ — Benzine is the best thing. Pour some of it into awash-basin, put on the gloves and wash, as in washing hands. Do not have a light or fire in the room for fear of explosion. Magnesia, moist bread, or India- rubber are all good for light kid gloves : rub on thoroughly, the magnesia dry, with a light flannel. If dirty enough to need dyeing, sew up the tops of the gloves, and rub them over with a sponge dipped in a decoction of saffron and water. {See Dyeing.) Harness. {To clean.) — Have a large hook covered with leather, and padded, suspended from the ceiling. Upon this hang the harness. With a sponge, wrung out and well rubbed with castile soap, wipe well all over until clean. Pull the straps from the loops and buckles, occasionally in washing, to keep all parts neat. Now wipe the patent leather parts — previously treated as above — with a moist chamois, and then polish with a clean, soft dry one. Never wet this second chamois. Now and then put a little sweet oil on the patent leather. If the harness is covered with mud, wash with a sponge in clear water first, and then proceed as above. If exposed to much rainy weather, a little neats-foot oil may be applied once in a month or two : or- dinarily, once in six months will suffice. Silver mounting will continue in good order by rub- bing with the dry chamois after washing — if needed, "whitening" may be used. Gold mounting requires simple wiping with the chamois. Prince's metal and brass require cleaning with " rotten-stone " or some of the preparations found at the saddler's. Steel bits are the handsomest and are easily kept bright if wiped as soofi as removed from the horse : if rusted rub with fine sand, moistened with water. A little sweet oil will prevent their rusting while not in use. Most of the varnishes and patent blackings are injurious to the leather. A little " liquid black " from the dyer's will be all-sufficient for rubbed spots, and castile soap for polish. Hearths. (To clean.) — Wash free-stone hearths in water without soap ; while damp, rub on free-stone that has been reduced to a powder ; let it remain till dry and then rub it off. If the hearth is stained, rub it hard with a piece of free-stone ; if you wish it to look dark, rub it over with hot soft soap, alone or diluted with water. For brick hearths, apply redding (or red clay) mixed with thin hot starch and a little milk. House -Cleaning. — Most of the advice on this subject is already included elsewhere in this article, and under FLOORS, Grease, Marble, Paint, Stains. It is worth while to add, however, that to walls painted in dis- temper, or simply whitewashed, water cannot be applied, and they can only be brushed care- fully. Kalsomined walls can be lightly and quickly wiped with damp cloths. Knives. {To clean.) — The handles of knives, especially if of ivory or horn, should never be dipped in hot water. The blades should be cleaned by rubbing vigorously with a soft flannel and Bath brick. If rusty or deeply stained, use wood ashes rubbed on with a newly cut Irish potato ; this will remove spots when nothing else will. If the ivory handles become yellow they may be rubbed with fine sand-paper. Marble Steps. — Scriib with sand and water, with the hearth-stone, or with this mixture : — Boil half a pint of size with the same quantity of whiting and of pipe clay, in two quarts of water; the stones must be first washed clean with water, and this mixture afterwards laid smoothly on with a cloth ; when dry, they must be rubbed with a dry cloth or flannel. Mirrors. {To clean.) — Mirrors and looking- 110 CLEANING CLOTHING glasses may be washed with a soft sponge dipped in spirits of wine (or water with a little ammonia in it), no more of the glass being wet at once than can be immediately wiped off, as dampness, in altering the temperature of the glass, unsettles the coating at the back which gives it its power of reflecting objects. While wet, the glass should be dusted with powdered blue or whiting tied up in a muslin bag, and then rubbed off with a soft linen dus- ter or silk handkerchief or pieces of chamois- skin. Paint. {To clean) — Soap should never be put on paint. For ordinary cleaning scour the paint with a brush less hard than that used for floors, using warm water ; before it dries wash it off with a piece of old flannel dipped in clear cold water, and wipe dry with a linen cloth. If the paint is very much soiled, smear a piece of flannel in whiting, mixed to the consistency of paste in warm water ; rub the surface to be cleaned briskly, and wash off with cold water. Grease spots will in this way be almost in- stantly removed as well as other dirt, and with- out injuring the paint. Paper-hangings. {To clean.) — Brush all the dust off carefully v/ith a brush and rub the walls with thick slices of stale bread, beginning at the top of the room, care must be taken not to rub the paper too hard, and to rub down- wards with a perpendicular stroke ; if the rub- bing is horizontal the wall will be covered with smears. The dirty surface of the bread must be cut away from time to time, and the pieces renewed as often as necessary. There is no way of removing grease spots or other stains from wall paper. Papier-mache. (To clean.) — Papier mache articles should be washed with a sponge and cold water, without soap, lightly dredged with flour while damp, and polished with flannel. Pots, Kettles, etc. (Zi? clean.) — As soon as a pot or frying-pan has been emptied of what was cooked in it, it should be filled with hot water and set back upon the fire to scald thoroughly. After cleaning, it should be wiped dry before being set away into the closet or it is likely to rust. If grease or any substance gets caked in it so as to resist the action of water, it may be dissolved by a little pearlash. Copper uten- sils should be cleaned with brick-dust and flan- nel ; if the outsides are to be highly polished, use a composition of one ounce of spirits of hartshorn, half a pint of vinegar, one ounce of rotten-stone, and one ounce of soft soap ; mix the soap and rotten-stone together first, and then add the hartshorn and vinegar. Tins should be kept clean by rubbing them with sifted wood-ashes, or whiting, or Bath brick. The " chain-cloth," a network of steel rings, resembling an old fashioned reticule is of great service in cleaning kettles that have been badly burned. Shawls. {To clean.) — Either woollen or silk shawls may be cleaned very thoroughly in this way : Pare and grate raw and mealy potatoes and for each pint of potato-pulp add two quarts of cold water. Let it stand five hours, then strain the water through a sieve and rub as much of the potato pulp through as possible ; let the strained water stand to settle again, and when clear turn the water off from the dregs carefully. Put a clean white sheet on a per- fectly clean table, lay over it the shawl to be cleaned and pin it down tightly. Dip a sponge that has never been used into the potato water, and rub the shawl with it until clean ; then rinse the shawl in clear water and salt (a teacup- ful of salt to a pailful of the water). Spread it on a clean, level place where it will dry quickly, — if hung up to dry the colors are apt to run and leave the shawl streaked. Fold it up while damp, and let it remain half an hour ; then wrap it in a clean white cloth, and put it under a heavy weight until it is dry. If there are any grease spots on the shawl, they should be ex- tracted before it is washed. Windows. {To clean.) — Wash each pane separately with old flannel and warm water, but do not let the water run on the sash. Dry quickly with a soft, clean linen cloth, wiping the corners carefully ; polish with dry chamois skin, or newspapers rubbed soft be- tween the hands. If the glass is very dim with dirt or smoke, dissolve a little washing- soda in the water ; or use whiting mixed smoothly in some water. The addition of a little gin to the water is also a great improve- ment. Paint or putty may be removed from the glass by dissolving sufficient pearl-ash in hot water to make it very strong ; then satu- rate the spots with it, let it remain till nearly dry, and then rub it off hard with a woollen cloth. Whiting may be used on the spots if they are very obstinate. CLOCK. — Clocks are so cheap now, that their usefulness and companionableness should secure them a place in nearly every room in the house. There should always be one in the kitchen especially, or where the cook may easily consult it; much of the careless and unscientific cooking which disgraces American kitchens is owing to the habit that prevails there of guess- ing at the time. The whole art of keeping clocks in order — so far at least as they can be kept in order by one not acquainted with their construction — consists in winding them up regularly and properly. If once the mechan- ism becomes disarranged and they refuse to keep time, it is best not to tinker with them, but take them at once to a clockmaker. If the ordinary pendulum clock runs too slow, this may be remedied by screwing the little nut at the base of the pendulum a little higher ; if it runs too fast the pendulum should be lowered slightly. A clock that is driven by weights must be so placed that its sides will be exactly perpendicular. CLOTHING.— It is foreign to our purpose to enter here into the history of dress or a description of prevailing fashions ; the forms of dress, being subject to the arbitrary rule of fashion, are seldom permitted to be regulated by individual feeling of convenience or utility, CLOTHING 111 and this branch o£ the subject has by common consent been handed over to the miUiners, dressmakers, and tailors. There are, however, certain physical principles respecting clothing that are permanent and universal, and attention to these will ensure healthy dress, notwithstand- ing the eccentricities of form and fashion. The usual temperature of the body is about 98° ; and its heat is constantly being thrown off into the surrounding air. Clothing checks or prevents this loss in some degree ; and it follows of course that the materials which are the best non-conductors form the warmest clothing. But there are several other circum- stances to be taken into consideration in choosing materials. The skin, by its struc- ture, performs the function of regulating the temperature — by perspiration through its pores the excess of heat is carried off ; hence when this function is deranged, and the insensible perspiration obstructed, disease is the consequence. In addition to this ser- vice, the pores of the skin serve as an outlet for matters no longer necessary in the animal economy, and which if retained would prove injurious ; and we may observe that the skin is abundantly supplied with minute nerves, w^hich are the source of feeling, and which require a certain degree of warmth to preserve their vital action. From these facts it is easy to learn that clothing should be of such a nature as not to impede the escape of the perspired matter but to let it pass through its texture ; that it should be of such non-conducting quality as to confine the heat generated by the blood sufficiently to preserve the activity of the ner- vous system ; and that by its lightness, soft- ness, and pliancy, it should permit the free action of the limbs. Applying these principles, it is plain that clothing for summer wear should be made of materials which conduct heat rapidly; while that for winter should be made of such as conduct heat slowly. Now the power of con- duction of all substances available for clothing depends largely on the capacity for holding air ; those which hold most of this worst of all conductors of heat become, in consequence, bad conductors themselves, and those which hold least are necessarily good ones. Thick and loose textures are obviously better holders of air than thin and closely-woven ones, and there- fore woollen clothing will keep in the bodily heat and feel warmer than that made of linen. The capacity of dress for holding air will also, it is clear, be increased by numerous layers and looseness of fit ; while it will be diminished by tightness ; it is obvious then that warmth will be best secured by clothes which fit loosely and are composed of successive layers. Moist- ure increases the conducting power of cloth- ing, because it fills up the interstices of the material and thus excludes the air. Wool absorbs moisture less rapidly than Hnen or cotton or any other material, and its conduct- ing power is very little increased by it. For all these reasons woollen clothing, next the skin especially, is better than any other, no matter what may be the season of the year ; and it may be so adjusted as to meet the requirements of both winter and summer. Linen is the best conductor of heat of all the materials used for clothing, and as it does not absorb so much of the perspired matter as wool, it leaves the pores of the skin partially clogged up. It also feels colder to the skin than wool, and robs the body of heat very rapidly when first put on. It is a step there- fore in the direction of health as well as econo- my that it has been nearly superseded by cot- ton in some of the most important articles of dress. Cotton, in its powers of conducting heat, holds a middle ground between linen and flannel, and should be used when the latter is inappropriate. The choice of colors in dress, though gen- erally a matter of fashion or mere caprice, is only less important than choice of materials. Of all colors black reflects least and absorbs most of the heat that strikes upon it, which warmth it communicates to the body; but, on the other hand, it radiates more than any other color, and of course gives out more of the heat which it receives from the skin, producing a counteracting effect. White, on the con- trary, is least warmed by external heat but is more effectual in confining the heat of the body. The difference between them with re- spect to warmth is that black clothes are hottest when the sun is most powerful, and white warmest when the sun has least power ; speaking generally, white is coolest in summer and black in winter. The inference from this is that for steady wear, white is most appropriate for underclothes, while the best color for outside apparel is a neutral tint such as gray or brown. We hope it is superfluous to urge the neces- sity of frequent change of clothing ; but it should be borne in mind that continuous wear of the same apparel is not only uncleanly but detrimental to health. That which is worn next the skin, no matter what its texture is, should be frequently washed, and the outer garments should be changed from time to time to admit of a lengthened purification by shaking and exposure to air. Frequent cleansing of a garment, apart from its propriety, has the effect of keeping the material open and soft and pervious to the air, which, as has been shown, is essential to maintaining the warmth of the body. The open fleecy texture of woollen cloth especially, if not often stirred by shaking, beating, or brushing, will become so pressed and matted by constant use as to lose many of its peculiar advantages. A most healthy and cleanly practice is to shake each article of apparel every morning just before it is put on the body. One point in which people generally are much too careless is in making the changes of underclothing that are considered necessary for the different seasons. Too great haste in making this change, especially in the spring, has been and is one of the most fruitful sources 112 CLOTHES WRINGER COCOANUT of coughs, colds, and the related diseases. Such a change should never be made, until the weather is entirely settled, in otlier words, until steady hot weather has come in. The practice too often indulged in by young girls of chang- ing about from day to day as the weather hap- pens to vary is reckless to the point of foolish- ness. To Render Non-inflammable. — Linen and cotton goods may be rendered non-inflam- mable by steeping them in a solution of sul- phate of ammonia (seven parts to one hundred parts of water), or tungstate of soda (twenty parts to one hundred of water), and then drying them. Tungstate of soda is the best on account of its not interfering in any way with the process of ironing. Clothing prepared in this manner may be held in the flame of a candle, or gas, or lamp, without taking fire; that portion of the stuff in direct contact with the fire becomes charred and is destroyed, but it does not ignite, and consequently the burning does not spread to the rest of the material. To Render Waterproof. — Into a gallon of water put a quarter of an ounce of yellow soap, and let it boil for half an hour, skim, and when cold put in the cloth or garment ; let it remain in soak for twenty-four hours. Take it out and hang it to drain, and when half dry put it into the following solution : half a pound of alum, and a quarter of a pound of sugar of lead, dissolved in three gallons of water. Let it soak about four hours, and then hang to dry without wringing. The solution does not alter the ap- pearance or texture of the article immersed ; and the process does not require to be repeated. For directions for making Women^s and Childreii's Clothins; and tnidergartnents, see Cutting, and Fitting, and under the names of the respective garments. CLOTHES WRINGER. {See Wringer.) CLOVES. — Every part of the clove-tree abounds in aromatic oil, but it is most fragrant and plentiful in the unexpanded flower-buds, which in a dried state, form the cloves of com- merce. Cloves grow in several parts of the tropical world, but the best come from the East Indies. In choosing select those of a lightish brown which are not shrivelled. The oil of cloves may be obtained by expression from the fresh flower-buds, but the usual method of obtaining it is by distillation. Few essential oils have a more extensive use in perfu- mery than that of cloves. It combines well with grease, soap, and spirit, and forms a leading feature in some of the most popular handker- chief essences. For essence of cloves, dissolve oil of cloves in the proportion of 2 oz of oil to I gal. spirit. COAGULATION. — The thickening of a substance that has been fluid, as the formation of curd from milk when rennet is boiled with it or when it has clabbered. COAL. {See Anthracite, Bituminous Coal, Cannel Coal, and Charcoal.) COBBLER. (Fruit.)— Take half a glassful of the juice of any fruit ; sweeten to taste, and fill up the glass with ice broken very fine. Sherry Cobbler. — Fill a large glass full of ice broken up fine ; fill the interstices with sherry, add a tablespoonful of powdered white sugar, and about a square inch of lemon peel that has had the oil pressed to the surface. Stir together thoroughly, and drink through a tube or a straw. COCHINEAL.— The product of the cochi- neal insect {Coccus Cadi), a native of Brazil, whence it is shipped in large quantities to all parts of the world. It is used in dyeing scarlet, crimson, and related colors, and is the substance from which carmine is made. {See Carmine, and Dyeing.) COCKLE. — A kind of shell-fish very abund- ant and highly thought of in Europe, but scarce in this country and seldom seen in our mar- kets. It is shaped like the clam, but wrinkled and rough ; and is generally picked up with the round clam in the mouths of rivers and bays near the ocean. They have a peculiar and agreeable flavor, and are regarded as a very wholesome food ; they may be eaten raw, boiled, or fried, and are very good used as sauce instead of oysters. If pickled like mus- sels they will keep for several days. COCKROACHES.— These are one of the worst of the insect pests. They may be destroy- ed by pouring boiling water into their haunts, or setting a mixture of arsenic mixed with mo- lasses and Indian meal round the places which they frequent. Chloride of lime and sweetened water will also poison them ; as will hellebore rubbed over witn molasses. Cockroaches must be dealt with promptly, as they multiply rapidly and soon overrun the house. {See Roaches.) COCKTAIL. {See under Whiskey.) COCOA. — Cocoa is generally purer than chocolate, which is a preparation of the same bean, and is also more nutritious. The best comes from Trinidad, and may be had in the original seed or nibs, flaked, or ground and prepared like chocolate in small square pack- ets. The latter is a mixture of cocoa and arrowroot. The surest way of getting cocoa pure is to buy the beans and roast them, after- wards grinding them like coffee or simply bruising them. It deteriorates by keeping, and it is best to buy it in small quantities at a time. When prepared cocoa is used, make it in the same way as chocolate. {See Chocolate.) When the cocoa nibs are prepared add two ounces of them to a quart of boiling water, and boil an hour and a half ; then add a quart of fresh milk, let it heat almost to boihng, and then remove from the fire and serve. COCOANUT. — The fruit of the cocoa palm which grows wild throughout the tropics and is especially abundant in the eastern parts of Asia and the islands of the Indian seas. Those in our markets are generally brought from Baracoa and Brazil. Besides the white, solid kernel which is used so extensively for pies, puddings, cakes and the like, cocoanuts con- tain a creamy liquid, called milk ; in buying COD 113 select those in which the milk can be heard when they are shaken. Cocoanut should be grated fine before using. COD. — This fish is found in all the northern parts of the world and especially on the banks of Newfoundland, Cape Breton, and New England. It may be had in our markets throughout the year ; from October to May alive, after this they come packed in ice, from the northern fisheries. There often appear codfish of va- rious colors or markings ; some full of streaks, light and dark, many of the usual gray color, others of a greenish gray, and others still of a reddish brown. The fishermen say this is caused by their being taken in different waters, and apply to them the names of rock-cod, shoal- cod, etc. When fresh, the flesh is white and firm, the neck is thick, the gills red, and the eyes bright. The tongue is cut out when the fish is first caught ; and these, witli the air bladder or sack, called sounds are cured and found on sale. They are highly nutritious, be- ing almost pure gelatine. Balls (Codfish). — Take .--codfish, picked, Yz pt. ; milk % cupful ; cornstarch 2 even table- spoonfuls ; butter y^ the size of an &gg', eggs 3 ; potatoes lo or 1 1, medium sized. Soak the fish all night (if very salt in a great deal of water) then press the water from it and pick it very fine ; boil and mash the potatoes ; add the butter and the milk, in which the corn-starch is mixed, to the hot potato, throw in the fish with the eggs and beat the whole until so light that it looks like pound-cake. Fry in balls, in deep lard, or brown like muffins in rings on the griddle. Boiled. (Fresh.) — Soak it for half an hour in cold water, slightly salted ; then drain it and wipe dry. Put it into a pot with water enough to fairly cover it, add a little salt, and boil for half an hour or more according to the size of the fish. Dish, and garnish with scraped horse- radish, or parsley, or both; surround with slices of fried roe, and accompany with oyster sauce. Another nice dressing is with egg sauce poured over it on the dish ; garnish with slices of hard-boiled eggs and sprigs of parsley. Boiled cod is also eaten with Anchovy, Caper, or Dutch sauce. Boiled. (Salt.) — Soak it in cold water for two days, changing the water two or three times ; then scale it well and clean. A shorter way is to place it one night in lukewarm water, renewing the latter several times ; it is then ready for use next day. Lay the fish in a kettle, cover it with cold water, set it on a slow fire, let it boil about two minutes ; then take the kettle from the fire, cover it over tightly, and let it stand ten minutes. Drain the fish, dish it, and serve as above. Chowder. (Codfish.) — Cut a codfish of six or seven pounds into slices about an inch thick ; slice half a dozen medium-sized pota- toes ; cut one pound of salt pork into thin slices and fry them brown. Grease the bottom of the pot and put in a layer of the fish, then a layer of the potatoes and pork, with some pilot-bread or crackers ; and so on, alternately, till all is in the pot. Pour over the whole a quart of water and a pint of milk, add salt and pepper to taste, and a few onions if they are liked, and boil twenty minutes. Picked-up Codfish. — Pick the fish into small pieces, the smaller the better. Freshen by leaving it in water an hour ; pour off the water, fill up with fresh, and set over the fire until it just comes to a boil ; then pour the water off, and put on the fish just enough hot water to cover it ; add, to a quart of the soaked fish, a -level tablespoonful of butter, a table- spoonful of flour, and a dust of black pepper. Let it boil ten minutes, and when it has been taken off the fire thicken by stirring in two well-beaten eggs. Dish and serve hot. Remnants of Codfish. — Remnants of fish left over make a pretty and agreeable dish prepared thus : Pick the flakes of fish away from the bones and skin before they become cold. When wanted put them into a stew-pan with what was left of the sauce (anchovy, oyster, or other) with which they were original- ly served. Add a dozen or more fresh oysters with their juice; if these are not enough _ to moisten the fish (and it only requires to be just moistened), make up the deficiency with a spoonful or two of melted butter. Warm care- fully over a slow fire, and when once hot through take it off. Surround the rim of the dish with a wall of nice mashed potatoes, so as to leave a hollow in the middle ; in this hollow place the warmed-up fish with its sauce. Sprinkle over the fish grated bread-crumb.s or crackers ; set the whole for a few minutes in a quick oven ; and when nicely browned on the top, serve. Stewed, with Eggs.— Prepare the fish as for balls. Take a pint of fresh milk, heat it almost to boiling, stir into it gradually three eggs well beaten, a tablespoonful of butter, a little chopped parsley, a litde pepper, and lastly the fish. Boil it up once, turn it into a deep covered dish, and serve hot. This is an excel- lent dish for either breakfast or supper. Tongues and Sounds.— Soak them twenty- four hours, changing the water once;_ then throw them into boihng water and boil ten minutes. Serve, covered with egg sauce and garnished with toast. 2. Boil as above, and let them cool. Then dip them in batter, or roll them in bread-crumbs and egg, and fry to a crisp brown. So treated they either make a nice dish by themselves, or are an appropriate garnish for both salt and fresh cod boiled. 3. After cooking them, scrape off the skin, 114 CODEIA COFFEE cut them into small pieces, and stew them in a little milk five or ten minutes till tender. Just before taking up, add a little butter and a little flour-paste. Serve with cold boiled eggs cut up over them. CODEIA. — An alkaloid contained in opium. It possesses hypnotic properties but produces only moderate anodyne effects. It is used to produce sleep, or to quiet cough in persons who do not tolerate opium or morphia. The dose is from \ to i grain, in pill form, or dis- solved in syrup. One dose only should be taken in one day without the doctor's advice. CODLING. — This fish is also known as " hake." It appears to be a species of the codfish, but is not considered equal to the lat- ter in flavor or in nutritive value. It weighs from one to twenty pounds, and is in season from September to December, though even then it is by no means abundant in our markets. It may be broiled or fried like blue-fish, or boiled like cod. COD-LIVER OIL.— Several kinds of livers are employed to make this oil, but the cod yield it most abundantly. Its great virtue prob- ably lies in its easy digestibility. Probably in those cases where it does so much good, it re-establishes the balance of nutrition, enabling other substances to be made use of in the ani- mal economy which were before rejected. Under its use patients sometimes marvellously increase in weight and improve in general appearance, their blood becoming richer, and their complexion ruddier, even though they are taking no iron. Its use is thus indicated in a great variety of exhausting diseases, especially those where there is chronic wasting with gradual emaciation. Individuals, too, with swollen glands, which themselves interfere with nutrition, are almost invariably benefited by its use; and one of the most obstinate complaints known — chronic rheumatism and rheumatic gout — frequently yield to its in- fluence. Where there is scrofula, and a ten- dency to consumption, cod-liver oil is invalu- able ; even in advanced pulmonary consumption its effects are wonderful. Nor is it of less value in treating the diseases of the bones and joints in scrofulous persons. In the wasting diseases of childhood, there is no remedy to be compared with cod-liver oil. It is a common assertion on the part of patients that they cannot take the oil because it makes them sick. The first thing to be done under such circumstances is to secure the purest and most palatable oil possible ; it should be perfectly clear, and have not the slightest trace of rancidity about it. Good oil has a slightly fishy smell, and taste, that is all. Then it should be given in small doses ; let the patient begin with a tablespoonful, or even less, a few drops if no more can be tolerated. It may be given in anything the patient fancies, water, milk, orange wine, curacao, etc., and it is best given within half an hour after a meal ; some like it immediately after. Even this may upset the stomach, and then it must be tried the last thing at night, after the patient has lain down in bed. As soon as the patient becomes accus- tomed to it, the dose must be gradually and carefully increased, taking care not to overload the stomach, until he can take a tablespoonful or more three or four times a day. When the stomach utterly rejects it, the oil is to be rubbed into the stomach and bowels with the hand or a warm flannel. This plan is especially adapt- ed for children. In marasmus and other wast- ing diseases, when digestion is entirely sus- pended, a wide band of flannel dipped in warm cod-liver oil and bound round the bowels, renewing it as it dries, may save the child's life. The addition of a few drops of Sulphuric Ether to the oil, in some cases, renders its digestion possible. COFFEE. — Coffee is said to be a native of Arabia, but it has spread from thence through- out the tropical portions of the world and parts of the temperate zone ; it will grow in any climate where the temperature does not fall below 55°. The best coffee of commerce comes from Arabia, and is known as Mocha, the next best is the Java, and after that the Ceylon, Bourboti, and Martinique. The prin- cipal supply of the United States however is derived from Brazil, which furnishes three- fourths of the whole import. This is known as the Rio, and is the kind always supplied un- less another variety is asked for. The only way to secure pure coffee is to buy the raw beans, roast and grind them at home. When coffee is bought already roast- ed, the disadvantage is in its losing its de- licate aroma very rapidly ; when it is both roasted and ground, it very generally is adulterated with chicory, peas, or potatoes. Good coffee cannot by any means be made from it, and in many cases dangerous de- coctions have been made from adulterated coffee. In buying raw coffee, choose that which is dry and light ; the coffee which Fig. 1. Coffee Roa.^ter. feels dense and weighty is green. Coffee which is from eight to ten months old is the best selection. COFFEE 115 The roasting of coffee in a proper manner requires great nicety, and cannot be done suc- cessfully without the aid of some such appar- atus as is shown in the accompanying figures, which may be had in the furnishing stores. Fig. I is inexpensive, and the supply of char- coal needed for it is very trifling indeed ; fig. 2 is larger, and about double the price. The cylinder which contains the coffee should be only half filled, and it should be turned rather slowly over the fire, which should never be very fierce, until a strong aromatic smell is emitted ; the movement should then be quick- ened, as the bean is in that case quite heated and it will scorch before it is roasted through if slowly finished. When the coffee is of a light, chestnut-brown color, which can be as- certained by sliding back the door of the cylinder and looking at it occasionally towards the end of the process, spread it quickly over a large dish, beat up the wiiite of an egg with Fig. 2. Coffee Roaster. a tablespoonful of melted butter, and stir up well with it, and then cover it over with a thickly folded cloth. Let it remain thus until it is quite cold ; then put it into canisters or bottles where the air cannot get at it. For grinding coffee there are two kinds of coftee-mills, those which are portable and others for fixing against the walls. It should be ground to a moderately fine powder; if it is too coarse the essence will be only partially extracted from it in making, while if it is too fine the water will not percolate through it and it will not be clear. No more should be ground at a time than will suffice for a single making. Coffee, (boiled.) — Allow a tablespoonful of ground coffee to each person ; and for each tablespoonful a coffee-cupful of water. Let the water boil, and while it is boihng stir in the coffee ; allow it to boil hard five minutes, then set it where it will simmer for ten min- utes ; pour out a large cupful, hold it high over the coffee-pot, and pour it in again ; re- peat this, and then set it on the stove where it will keep hot without simmering for five or ten minutes longer. Coffee made thus will be perfectly clear unless it is mismanaged. Should fining be necessary, however, use a pinch of isinglass, or a small piece of the skin of salt codfish, or, better still, the shell of a raw egg with a little of the white adhering to it. Coffee, (Filtered.) — There are a great num- ber of patent coffee-pots designed to make coffee after the Continental method without boiling, and as minute directions for using ac- company each one we will only mention that the principle involved in each is very simple and consists in allowing hot water to percolate slowly through ground coffee into a receptacle below. Some of them are good, though need- lessly expensive ; but a simple filter or per- colator, as it is called, will answer perfectly well, and they can be obtained to fit any coffee-pot. In making coffee by this method allow rather more coffee than when it is to be boiled ; spread the grounds over the percolator ; and pour on the boiling water, slowly till the coffee is saturated and then more rapidly. Should the coffee not be strong enough, run it through the filters again. Coffee made thus is thought to have a more delicate and aromatic flavor than when boiled ; but on the other hand, Mr. Donovan, a prominent English chemist, who has made a special study of the matter, thinks that it requires boiling for a little time to ex- tract the bitter principle in which much of the exhilarating quality of coffee resides. A plan which we have ourselves tried with perfect satisfaction is to put the grounds in a flannel bag suspended from the inner side of the lid of the coffee-pot so as to be immersed in the water, and boil for ten minutes. Made thus, coffee is always strong and clear. Iced Coffee. — Make strong coffee, and when it is cold mix it with an equal quantity of fresh cream, sweeten to taste, and freeze. Iced tea may be made in the same way. Cafe a la Militaire. — Make some coffee as strong and clear as possible ; sweeten it in the cup with white sugar almost to a syrup ; then pour half a wineglass of brandy on the top gently over a spoon, set fire to it with a light- ed paper, and when the spirit is partly con- sumed, blow out the flame and then drink the coffee hot. Cafe Noir. — This is the very essence of coffee and it has become customary to serve it immediately after dessert — either before leaving the table, or in the parlor the moment dinner is ended. In the latter case it is com- monly followed by wines. To make it, proceed exactly as above, but add only about a third as much water, the object being to make the strongest possible infusion. About two-thirds of a small cupful — not more — sweetened al- most to syrup with white sugar in lumps is usually taken to each person. White sugar candy in powder may be served with it, in addition to the sugar in lumps. COFFEE-POTS. — Coffee-pots designed for coffee that is made simply by boiling are made 11.6 COKE COLIC of tm, zinc, or Britannia metal. Those of zinc are better and more durable than the tin ; the Britannia pots are the prettiest and most showy, but they cannot be set on the fire or even near it without melting. There is an immense variety of patent coffee- pots for making- coffee by filtering ; all draw the hot water through the ground coffee. The principle is very simple and any of them prob- ably can be used with satisfaction. The best one that we know is the " Eureka," though there B n c A R The Eureka Condensing Pot. A. Body of the pot, to hold the wafer after it has passed through the coffee. B. Water joint, to be filled with water, which, receiving the rim of the cover (G), makes an absolutely tight joint. C. Filter, with perforated bottom. D. Discharge. F. Valve, to close the spout when not pouring. G. Hoop of cover. K. Cup with perforated bottom, to distribute the water evenly over the coffee. The parts C and K are, in some shape, common to nearly all coffee machines. In many they are put on top of the pot instead of inside of it. may be others as good. An examination of it, however, will explain the good features com- mon to all, as well as some peculiar to this invention. The French cafCtiere is excellent and not very expensive ; so is the Vienna coffee- pot ; and Dr. Smith especially recommends an English invention known as Ash's Kaffee- Kanne. COKE. That which remains from coal after the hydrogen has been eliminated ; the kind chiefly employed for domestic purposes in this country is what remains in the gas re- torts after the gas has been extracted from the coal for illumination. Coke as a fuel has the advantage of kindling more quickly than anthracite, and giving out an intense radiant heat without either smoke or flame ; it is there- fore particularly convenient for many purposes. From the clearness with which it burns and the intensity of its heat, it is excellent for cer- tain operations of the cook, when a bright, clear fire is wanted, as for broiling, roasting, etc. Its disadvantages are that it burns out rapidly and will not keep a fire, and that it leaves a great deal of ashes. When burnt by itself, moreover, in close fires, it requires watching to prevent it from fusing that part of the iron-work of the stoves or ranges with which it comes in contact. It is best to mix it with other coal, and used in this way, it makes an excellent and economical fuel. It is a notion of some that coke is more sulphurous than coal ; but this is impossible, as the sulphur is eliminated by the very pro- cess of converting coal into coke. Burned by itself, however, coke has all the bad qualities of charcoal, giving out carbonic acid gas, which, if the current or draught up the chim- ney is not sufficient, will fall down into the apartment. COLANDER. — A deep tin vessel, shaped like a dish-pan, with holes perforated in the bottom and sometimes in the sides, used for separating the liquid part of substances from the solid. Its varied usefulness renders it an essential part of the furniture of the kitchen. COLD CREAM. — Take a quarter of an ounce of white wax and shred it into a bowl, with one ounce of almond oil. Place the bowl by the fire till the wax is melted ; then add one ounce of rose-water, little by Httle, mean- while beating the mixture smartly with a fork; this is to make the water incorporate with the other ingredients, and the beating must be continued till it is accomplished. Then pour it into jars for use. Or, take of best lard one pound, and of spermaceti four ounces, and melt the two to- gether ; then add one ounce of rose-water, and beat it in as above directed. COLDS. — A cold, however slight, should be attended to at once. When one is felt to be coming on, take a Turkish bath if it can be had, and if not, a common vapor bath. Or if the time can be spared, go to bed, take ten grains of Dover's powder with a little sugar, cover the chest with a hot poultice of bran or oatmeal, and in an hour after the powder drink a pint of hot tea or thin gruel ; next morning take a mild cathartic — either Epsom salts or a SeidHtz powder in warm water. If the cold has come on, but is only shght, drink a pint of cold water on going to bed and put on some extra bed- clothes so as to produce perspiration. A good remedy also, is to soak the feet in hot water, not above the ankle, with a handful of salt in it ; do this just before going to bed and drink cot piously of hot tea, or whey, or lemonade. If compelled to go out to business, put on plenty of clothes and move about as much as possible. {See Chest Protector and Influenza.) OOLIO. — There are several kinds of colic, all accompanied by severe griping pains in the bowels, with distention or flatulence, nausea, or vomiting ; and as the hardness or distention of the belly increases, cramps or spasms occur either in the abdominal muscles or in those of the thighs and legs. The only diseases with which colic can be confounded are cholera and inflammation of the bowels ; from the former it COLORS COMPOTES 117 is distinguished by the absence of diarrhoea ; and from the last by the pain bein^ reHeved by pressure. Tlie exciting causes of coHc are very numerous, but it usually comes from ex- posure to cold, from eating acid or unripe fruit, or from the food taken into the stomach being indigestible. A common cause of colic is the arrest of digestion from attempting severe men- tal labor immediately after eating. Treatment. — Colic may sometimes be re- lieved by applying hot cloths to the stomach, and giving a dose of castor oil with plenty of spice, such as grated nutmeg, cinnamon, etc. If this does not arrest it, and especially if cramps are felt, give an opiate (ten drops of laudanum) and a good drink of hot ginger or cinnamon tea. After a severe attack, it is well to take a mild aperient, and to abstain from all irritating substances in the food, such as fruit, green vegetables, etc. In many cases the absorption of medicine does not take place in the stomach, and the pain continues. When this is the case a dose of from 3 to 5 drops of Majendie's Solution of morphia into the skin by means of a hypodermic syringe will afford relief in a few minutes' time. COLORS. {To Restore.) — When the color of any fabric has been destroyed by acid, wash the spot with ammonia to neutralize the same, after which an application of chloroform will, in almost all cases, restore the original color. The use of ammonia is common, but that of chloroform is but little known. — Another plan with articles which will not be damaged by wet- ting is to boil them in a ley made of equal parts of quick-lime and wood ashes, rinsing them out afterwards in weak alum water, and pressing them well when nearly dry. {See Painting.) COLOGNE. — Eaii de Cologne, a favorite perfume, named after the city of Cologne where it was first made and where its manufacture is still extensively carried on. It consists of alco- hol perfumed with the essential oils. Cologne can always be bought of the druggists, but it is frequently inferior, and it can easily be made at home. The following is Fontenelle's famous recipe : — Take a quarter of an ounce each of dried rosemary, thyme, sweet marjoram, worm- wood, balm, and hyssop ; a quarter of an ounce each of cloves, cinnamon, angelica root, juniper- berries, anise, cummin, fennel, caraway-seeds, fresh orange peel, and oil of bergamot ; and a half ounce each of cardamoms, lavender-flowers, and bruised nutmeg ; the whole to be steeped in five pints of warm alcohol several days, and then distilled. — A simpler recipe is to put a pint of pure alcohol into a bottle and add a tea- spoonful each of oil of bergamot, oil of lavender, oil of lemon, and orange-flower water. Cork tightly and shake well. COMBS. — The best toilet combs are those made of buffalo horn, or tortoise-shell ; the rub- ber combs break easily and are likely to warp out of shape, especially if they are ever wetted. Combs should never be put in water, however, even to wash them ; for it not only warps them, but makes the teeth split and roughens the substance of which they are made. {See Cleaning.) COMMODE. — This name was formerly ap- plied to a chest of drawers with a place above them for hanging clothes, which combined the- advantage of both bureau and wardrobe. As understood now at the furniture stores, it means a highly convenient article of furniture for holding the chamber and keeping it out of sight. COMPOST. — Any refuse which has enough organic matter to become rotten. What is usually termed compost is made of the dung of any animal, but especially of cows and horses, mixed with earth. It is useful in the flower garden and indispensable in the planting of roses and other flowers demanding a rich soil, and in the cities may be obtained of florists •COMPOTES. — Compdtes are fruits prepared in syrup for immediate use, and differ from jams in being cooked less and containing less sugar. They are very delicate when properly made and form an excellent accompaniment for pies, puddings, ordumphngs. Or they may be served alone with a little pastry-crust, and in this way make one of the most tempting and wholesome of desserts. Coinpotes will keep two or three days in a damp, cool closet, but are likely to ferment if kept longer; for this reason they should be made in small quantities at a time. Apple Compote. — Take .--apples, sugar, water. Peel, cut into halves, and core some apples ; after letting them lie for a short time in cold water, drain them, and put them into enough syrup (made of sugar and water) to cover them well, in which boil them till they are soft ; then place them in a dish and strain the syrup over them. This compote may be improved by boil- ing some of the apple in the syrup to a jelly, straining it, and pouring it over the halves as above directed. Apricot {Green) Compote.— Take .--Apricots, I lb ; sugar, 8 oz ; water, 34!" pt. Take a pound of green apricots, throw them into hot water, and as they rise to the surface take them out and wipe off the down carefully. Make a syrup of eight ounces of white sugar and tliree-quarters of a pint of water boiled together ten minutes ; into this syrup put the apricots, stew them gently twenty minutes, then turn them into a dish and strain the syrup over them. Apricot {Ripe) Compote. — Za-^^ .--Same as in previous receipt. Peel, divide into halves, and stone some ripe apricots, and then prick them all over with a needle. Put them into a syrup made as in pre- ceding recipe ; stew them gently for ten min- utes ; turn them into a dish, and strain the syrup over them. Berry Compotes. — Very nice compotes may be made of blackberries, raspberries, straw- berries, or gooseberries, by washing them care- fully, putting them into a syrup made as above, and boiling them from one to five minutes. Raspberries and strawberries are so dehcate 118 CONGER-EEL CONSTIPATION as to require very little boiling, and it is best to take them off when they have boiled up once. Cherry Compote. — 7«^^ /-Cherries, i lb; sugar, 5 oz ; water, Yz pt. Simmer five ounces of sugar with half a pint of water for ten minutes ; throw into the syrup thus made a pound of cherries weighed after they are stalked, and let them stew gently for twenty minutes. It is a great improvement to stone the cherries, but a larger quantity will be required for a dish. Currant Compote. — Made same as Berry Compote. Fig Compote. — Take .--Sugar, 4 oz ; rind and juice of I lemon ; water, i pt ; dried figs, i lb ; wme, 2 wineglassfuls. Put into a porcelain lined pot, four ounces of fine white sugar, the rind of a large and fresh lemon (or orange-juice and rind), and a pint of cold water. When the sugar is dissolved, add a pound of nice dried figs, and place the pot over a moderate fire where the figs may heat and swell slowly and be very gently stewed. When they are quite tender, which will be in about two hours, add two wine- glassfuls of wine, and the strained juice of the lemon ; arrange them in a glass dish and serve them cold. This dish is very fine. Orange Compote. — 7a/^^ .-Oranges ; sugar, and water. Peel some large sweet oranges, cut them into slices crosswise, and remove the seed. Make some syrup as directed above, but do not pour it over the oranges until it is cold. This compote requires no boiling. Peach Compote. — TTz^^ .•- Peaches {quite ripe), I doz; white sugar, 10 oz; water, i pt ; lemon-juice. Pare a dozen ripe peaches, put them into a syrup made of ten ounces of white sugar boiled in a pint of water for ten minutes, and stew them very gently for ten minutes, stir- ring often. Dish the fruit ; reduce the syrup by quick boiling almost to a candy, pour it over the peaches, and serve them hot for a second- course dish, or cold for dessert. The peaches should be quite ripe, and will be found delicious dressed thus. If desired, a little lemon-juice may be added to the syrup. Plum Compote. — Ta^^ .--Plums ; sugar, 10 oz; water, i pt. Select ripe plums, prick them with a needle, and put them into cold water while boil- ing a pan of water into which they must be put as soon as the water boils. When they rise to the surface of the hot water, take them out and put them again into cold water. Make a syrup of ten ounces of sugar to a pint of water, and boil them up in it. Put them into a basin and let them cool, and then boil them up once more ; skim them well and let them cool for use. CONGER-EEL. — A kind of eel, sometimes called the " American Conger," much larger than the common variety, being from three to four feet long with the tail ending in a sharp point. They are in season from November to April, but they are rather scarce in the markets and are not much esteemed as food. Cooked same as Eel. / CONSOMME. — Consomme is concentrated or very strong broth or soup. It may be eaten either by itself or will serve as a sauce or gravy for other meats according to the way in which it is made. To make, put five pounds of lean fresh beef into a soup-kettle, add three quarts of cold water and a tablespoonful of salt, and set it on a brisk fire. When the water boils, place the kettle on a moderate fire and skim off the scum which rises to the surface ; then add one carrot, one small turnip, one onion, two cloves, two cloves of garlic, and a stalk of celery. Let it simmer slowly from seven to eight hours, and it is then ready for serving. A conso7?itne of poultry may be made by roasting a couple of fowls until they are about one-third done, and then putting them in a soup- kettle with three pounds of lean beef, and three quarts of cold water and salt. Boil up as directed above, and add the same vegetables and seasonings. After it has simmered for three hours, take the fowls out of the kettle, and let the rest simmer three hours longer. Ladle out the vegetables, strain the liquor that remains, and that liquor is the best consomme that can be made. It is, of course, highly nutritious and very strengthening to invalids when their stomach can stand it. CONSTIPATION. — This is one of the most common of ailments and one of the most difficult to deal with, for though it is the fruit- ful source of many diseases it is itself less a disease than an indication of functional de- rangement. Of course the retention of excre- mentitious matter in the intestines produces serious disturbance of the whole system, which, however, is, as a rule, readily cured by medi- cal treatment, and the adoption of suitable hygienic habits. Dr. Andrew Combe, in his treatise on physiology, says : "In the natural and healthy state, under a proper system of diet, and with sufiicient exercise, the bowels are reheved regularly, once every day," and he adds that '•'•habit is powerful in modifying the result, and in sustaining healthy action when once fairly established. Hence the obvious advantage of observing as much regularity in relieving the system as in taking our meals." From the earliest age, people should accustom themselves to going to the water closet at a fixed period of each day ; and one who persists in this long enough to make it a habit will sel- dom suffer from constipation. This habit may be supplemented by a glass of cold water every morning before breakfast, which is to some persons a laxative ; and alternate contraction and expansion of the muscles of the abdomen may be tried. Such exercise continued ten minutes a day, and persevered in for a week or two, may cure ordinary cases of constipation, provided proper food is taken. For this pur- pose bread made of unbolted flour and fruit {especially cooked fruit), should enter largely CONSUMPTION 119 into the diet. Two Compound Rhubarb pills may be taken at bedtime for a few nights, but exercise, diet and regular habits should be the main agents in effecting recovery. For ob- stinate constipation use injections containing a little salt, or soap-suds, or better still, get the advice of a physician. CONSUMPTION. — The technical name for this disease is Phthisis, or wasting. By it is meant that form of lung disease where first of all there is a deposit of new material in the substance of the lung. After a time this softens and breaks down ; it is expectorated and leaves cavities behind. This process is accompanied by fever of a peculiar kind, and general wast- ing of the body ; whence the name. The de- posit in the lungs is by no means always of the same character, though that was taken for granted up to a very recent period. The pro- cesses which lead to this deposit are two in number — one is inflammation of the lung substance, and the other is a deposit of a new growth called tubercle. Most frequently the two processes are associated, for the deposit of the new growth sets up inflammation and its consequences. When the substance of the lung becomes inflamed, we have to deal with a very different set of phenomena than when the air passages alone are so affected. The disease may assume a very acute form, such as cannot be mistaken, or it may steal on insidiously, especially if it spreads from the air tubes to the lung substance. The consequence of such an inflammation is the choking up of the little cavities of which the lung consists in a portion of its substance, and the material thus deposit- ed may either remain there for a length of time, or at once proceed to soften and break down. In this process the damaged material of the lung too may take part. It may soften as well as the newly-deposited substance, and breaking down and being expectorated, leave behind a cavity in the substance of the lung. This pro- cess may go on quickly or slowly, sometimes very slowly, especially if other changes go on at the same time, such as indurate the texture of the lung, as what has been called fibroid phthisis, a very slow form of the malady. But again there may be a deposit of new substance, the process being by no means inflammatory, and this new growth which is laid down in the substance of the lung is called tubercle. Once deposited, its history is the same, or nearly so, as that of the inflammatory material laid down in the lung cavities. It softens and breaks down, the injured texture of the lung doing so also, and so a cavity is formed. There is yet another mode and kind of deposit ; that due to syphilis. This is, perhaps, if a diagnosis can be made, the most hopeful variety of the disease. To both the former varieties of dis- ease there may be a strong hereditary proclivity ; if so, this is a circumstance which tells most unfavorably on behalf of the patient, for there are few diseases in which a hereditary character is more prominent than that which commonly goes by the name of pulmonary consumption. It is of the very first importance that this dis- ease should be diagnosed in the earliest stages, for it is then that certain of its forms may be treated with tolerable confidence of success, and all can be dealt with to most advantage. That form which promises most by timely treatment is the inflammatory form, especially that which comes on in a patient who has long been in depressed health from whatever cause. It commonly begins with a slight cough, which, however, persists, and will not go away, and the patient gets gradually thinner. The res- piration indicates feebleness, being wavy in character, or even jerking. Besides this, there are certain sounds only to be appreciated by a skilled ear. If with all this, there is a bad fami- ly history, the case is one demanding prompt ac- tion. This may be taken with goodTnope of suc- cess. Fever is a most important element in such cases. If it keeps high, the chances do not im- prove ; if it gradually diminishes and totally disappears, the patient may be said to have re- gained his health. Take now a case of tuber- cular consumption. It may arise from the for- mer, or it may be developed from the products of some long standing disease of other organs, or one lung may infect the other. This form is not so common as the other. Its origin is very insidious ; but having begun it goes on. There is considerable uneasiness. At night the tem- perature is high ; and there are troublesome night sweats. There is a persistent cough, and very likely pain in one side. The appetite is very capricious, and very likely there is diar- rhoea. With such cases, too, a huskiness, or even loss of voice, is by no means uncommon. This rarely occurs in any other variety of con- sumption, and so may be looked upon as proof positive of the existence of this form, if any consumption be present. For the public, however, it is of less conse- quence to know what variety of consumption the patient labors under, than to know that he has got some form of the disease, or is likely to have it, if the malady he labors under is not arrested. Accordingly, an abstract of the com- monest signs is now given ; for we desire to impress the public very earnestly that it is in its earliest stages that consumption is remedi- able. The earliest symptoms are very probably connected with digestion ; the appetite becomes capricious ; there are pains in the chest, with some cough often dry and hacking, with a small quantity of frothy expectoration. There is de- bility, flushing of the face on the slightest ex- ertion ; at other times the countenance is pale, except there be a hectic patch of red in the middle of the cheek. The eyes look unusually white and pearly ; there is some fever at night, and a tendency to night sweats. Very likely there is some spitting of blood; This occurs in a very considerable portion of cases, and is of- ten the earliest symptom calling for attention. Provided it is clear that the blood does not come from the gums or throat, any bleeding by the mouth, especially in a young person, de- mands attention. As the disease advances 120 CONSUMPTION emaciation increases, so that the joints become enlarged by shrinking of the limbs. The club- bed appearance of the ends of the fingers in consumptives is probably due to circulatory disturbances. The night sweats, fever and diarrhoea are the means of reducing the bodily strength and substance ; while in some instan- cies, excessive expectoration aids materially in this process. The capricious appetite and the imperfect digestion leave the bodily supply very deficient, but the spirits of the patient are good, and it is often distressing to see one doomed to an early death talking of the future in a tone of assured confidence. A trouble- some complication sometimes seen is fistulae in the lower bowel, which, if not relieved, taxes the patient's strength sadly. On the other hand, there is always a risk that if an operation be attempted the wound will not heal, and so the latter risk is worse than the first. Usually if the disease be not arrested the patient dies of ex- haustion ; sometimes he is suffocated or bleeds to death, consciousness continuing to the last. But this result is by no means inevitable ; and the dread of the disease as being universally and un- erringly fatal, which was wont to prevail, has been shown to be without just foundation. Un- doubtedly, if a patient with a bad family history is seen for the first time when the disease is well advanced, we have little ground for hope. True, also, that the tubercular form of the dis- order is less amenable to treatment than is the inflammatory. Yet due care being exercised, there are few cases which cannot be benefited ; a goodly number which can be cured complete- ly, or, at all events, the lungs.so healed that each may be enabled to lead a long life in moderate comfort. Treatment. — The first and greatest point of all is the selection of the conditions under which the patient is to live. Unfortunately, in too many instances, this is not possible ; but where it is possible, and the disease is in an early stage, much may be done. On the con- tinent of Europe, there may be found in differ- ent health resorts, people who have all their lives had bad chests, but who by wandering from health resort to health resort, according to the season of the year, are able to maintain life comfortably. If such a thing is not possi- ble, we must try next to select the most favor- able conditions possible. The first great point in selecting an abode is the avoidance of damp ; it should be situated on a dry and porous soil. This is even of greater importance than tem- perature, though that too is important, inasmuch as fresh air is a necessity, and daily exercise in the open air even in winter is a thing very greatly to be desired. Such patients must take the greatest possible care of themselves — no risks must be run. They must live plainly ; but their food must be nutritious. They must avoid excitement, but cheerful society is of the greatest possible value. They must not fatigue themselves, but daily exercise is incumbent. They must not be exposed to too great heat ; but cold is even more to be dreaded. Hence the rule, which is a good one, always to keep indoors between sunset and sunrise. They must try to keep the skin open ; but they must avoid perspiration. Hence baths must be regu- lated in temperature for the individual — tepid, cool, or cold, as the case may be. The bowels must be kept open, but if they are loose, the diarrhoea must be checked. Finally, such patients are on no account to go without flannels ; whilst the outer clothing should be changed, if desirable, to suit the different peri- ods of the day and year. At all times it must be warm, so as to avoid risks from cold. For those in the very early stage of phthisis nothing perhaps does so much good as a sea voyage in a mild climate— to the West Indies for instance ; though many prefer the longer voyage to Aus- tralia or New Zealand; often these do great good, but they must be undertaken early, or the result will be the reverse of favorable. Change of climate in females is apt to provoke derange- ment of the menstrual function. This should be seen to, as any excessive flow would be very weakening. This, moreover, has to be borne in mind, that in consumption this func- tion almost entirely ceases, and generally does so altogether. Patients, the subjects of con- sumption, have often, early in the disease, a rooted objection to fat as an aiticle of food. This is the more important, as of all substances it is to them the most necessary. If, therefore, they refuse to take fat as food, we must en- deavor to give it as medicine. The form of fat which is most easily digested is cod liver oil. If this be given, it need have no disagreeable taste, beyond a slight fishy flavor which to many is agreeable. It is to be given to the patient cautiously. Often one will say, " I can- not take cod liver oil ; it always makes me sick. I have tried it again and again always with the same results." You inquire, and find they have been endeavoring to take one or two tablespoon- fuls at a time. As a matter of course they get upset ; but if they reduce the quantity to a tea- spoonful, or even a few drops, they gradually get accustomed to it, and take almost any quantity. Cod liver oil is, however, food, rath- er than medicine, and the best time for taking it is just after a meal. The fish oil used in this way should be entirely devoid of color ; every trace of color is an iiupitrity. Next to cod liver oil as a remedy comes iron. This, too, is best dealt with as a food ; that is to say, given along with the meals. The best preparation is the reduced iron, which can be taken in soup. If this is not attainable, the freshly prepared carbonate should be given. Next to these remedies, to be taken along with or after food, to add to the value of food, comes anything which will aid digestion. Pepsine, as procured from the pig's stomach, is for this purpose exceedingly useful, enabling the food to be digested with ease and comfort, when otherwise it would only pass in- to the intestines, there to putrefy and ferment, and so set up diarrhoea. Four or five grains may be taken for a dose just after a meat meal. If that does not suit, meat digested beforehand CONTUSIONS COOKER 121 might be tried. When cod liver oil cannot be taken, other kinds of oil may be tried. Of these the best are cream and salad oil. When no oil can be taken, rubbing it into the skin does good ; but it creates a horrid smell, which is very trying to the patient. Syrup of the iodide of iron may be given along with the oil, and often does good. Iodide of potassium seldom does, except the disease be syphilitic in its origin. If prescribed at all, it had better be given in decoction of bark. But of bark, the best preparations are the compound tincture and the liquid extract, given in doses of a drachm or so three or four times a day. It is often well to combine some acid with the bark ; the best is the dilute nitro- muriatic acid, in doses not exceeding 'twenty minims. If the perspirations be very trouble- some, it is customary to give dilute sulphuric acid ; but any acid does good. On the other hand, it is very frequently good to give alkalies instead of acids. These certainly, combined with bitters, very greatly strengthen the appetite and aid digestion. Liquor potassas is common- ly given in doses of 5, lo, or 15 minims, some- times with bark, sometimes with gentian or other bitters. Certain remedies called hypo- phosphites have been highly extolled as rem- edies in the earlier stages of the disease ; but their value is uncertain, though they often seem to do good. Counter-irritation is good if employed judiciously, so as not to weak- en the patient. It is of most benefit where the pleura is concerned, and the patient cannot lie in certain positions on account of pain. It must, however, be employed cautiously; the best form is some liniment, such as croton oil and turpentine mixed. Flying blisters, kept on for only a few hours speedily create counter- irritation, without causing it to such an extent as to prove injurious. Of the complications to be dealt with one or two yet remain to be noticed. First comes the bleeding. This it must always be remembered is a serious matter, for it may cause death. When it comes on, absolute rest must be en- joined, cold applied to the chest, ice taken in- ternally, and gallic acid with sulphuric acid freely imbibed. Oil of turpentine is also useful, though perhaps less directly. Night-sweats have been alluded to ; mineral acids, unless forbidden, are best for them. Diarrhoea must be dealt with cautiously. It must not, however, be allowed to weaken the patient ; chalk, opium, and acids are the best remedies. If the throat is bad, nitrate of silver is the best application. For the cough, a little opium, or belladonna may be given ; but it is better treated on general principles. CONTUSIONS. {See Bruises.) CONVALESCENCE.— The period of recov- ery from sickness is a most important one, and demands in many instances as much care as the sickness itself. The body is weak, susceptible to impressions, and disposed to morbid actions ; and many times a relapse is brought on by causes which would not affect the body at all when it is in a healthy condition. Of course after the disease has been subdued the ap- petite returns, and it is in the matter of diet that most harm is done during convalescence. As to the food to be given, the advice of the physician should always be acted upon, as the directions vary with the disease. It should be nutritious and easily digested, and in many cases, quite unstimulating ; and it should be given often and in small quantities at a time. Too rich food or too much of it will overload the stomach and result in indigestion ; and thus, in the eagerness to recover the lost strength, mistakes are made whose consequences are sometimes serious. Convalescents may take light nourishment with advantage early in the morning, as soon as they awake ; an egg, for instance, dropped into a glass' of sherry wine, or a drink of milk which is usually well-borne by the most delicate stomachs. If the patient is so weak as still to require watching, a little warm beef-tea or chicken broth should be ready to give in case of his waking during the night. An orange to suck, or lemonade to sip, though unnutritious, are refreshing and antifebrile ; and whatever tends to give tone to the system assists toward recovery. Care must be taken not to allow efforts to be made in the matter of exercise too early ; nor, in fact, must convalescents be pushed forward too rapidly, or tried beyond their strength in any way — beyond their strength of digestion, of sitting up, or of attending to business. {See Diet, and Sick-room.) CONVOLVULUS.— The botanic name for the pretty dwarf Morning Glory, with blue, white-eyed flowers, which grows wild in the fields throughout the country, and is one of the favorite vines for garden culture. It is a hardy annual, easy to cultivate, and a profuse bloomer, and is in flower from June to September. Sow the seeds in May, scratching them lightly into the soil. COOKER (Warren's Patent). — This uten- sil, the appearance of which is shown in the ac- companying cuts, is the invention of Capt The Warren Cooker. Frederick P. Warren, of the British navy. It was first designed for the preparation of 122 COOKER COOKERY food for soldiers and sailors ; but it worked so admirably that it was introduced into the regu- lar trade in England, where it achieved a com- plete success. Its introduction into this country dates from 1870, and we can say, after more than a year's constant use of one, that it accomplishes all that is claimed for it. The principle of the Cooker is that a tightly- closed vessel containing the meat to be cooked is surrounded by steam, except at its bottom, which rests in boiling water, and at a small portion of the upper part of its sides, which is exposed to the air. The meat rests on a false bottom, which prevents its coming in contact with that portion of the vessel that is in con- tact with the water at 212°. The exposure of the portion of the sides that is not steam- jacketed causes a loss of heat that reduces the temperature of the closed vessel to about 210", or 2 degrees less than that of boiling water. As Liebig has demonstrated, this is the best cooking heat. While the full heat of boiling water coagulates the albumen of the meat in such a way as to render it hard, tough, Warren Cooker (Sectional View.) and stringy, this lower temperature cooks it completely, and, so far from making it tough, seems to render it more tender. The result is that the meat is cooked much more effectu- ally and temptingly, and at a loss of weight only about half of that produced by the ordi- nary modes of cooking; while those nourish- ing juices, which by the ordinary modes would have been thrown off in vapor, are condensed and thrown back upon the meat, and nothing is wasted. The cooker is divided into com- partments so that meat and several kinds of vegetables can be cooked at the same time ; and its working is so simple that the cook's chances of spoiling food are reduced to a minimum. It is literally true in fact that the cooker will cook the staple dishes of an entire dinner with less demand upon the attention than is usually made by the boiling of pota- toes. COOKERY. With the exception of a few fruits and vegetables, every substance used as food by man requires cooking in some foim be- fore its nutritious elements can be properly assimilated. It is not enough to have good raw material, and an abundance of it, but it is also necessary to render it agreeable to the taste and fit for human sustenance. Now as wholesome food is probably the most necessary condition of health, the art of preparing it should be reckoned one of the most important in the whole range of occupations ; yet it is not an exaggeration to say that there is more ignor- ance displayed in our kitchens than in any other department of human industry. Of carpenters, bricklayers, masons, coachmen, or gardeners, we demand knowledge and practical skill in their special work ; but of the cook, the results of whose experiments must affect us more intimately than any other whatever, we hardly make a pretense of exacting an ac- quaintance with even the rudiments of the art. In fact it is just these rudiments that are most neglected. It is not very difficult to obtain cooks who can make good cakes, pies, pud- dings, and fancy dishes, and when skill in this is lacking it can usually be suppHed by the mistress of the house ; but the notion is cur- rent that such apparently simple processes as roasting, boiling, and baking come by nature and are too unimportant to require study or practice. Many persons, too, associate the idea of great wealth with culinary perfection, though nothing could be more mistaken. Baked bread, and roasted, broiled, and stewed meats and vegetables must always and under all conditions form the staple articles of our diet ; and skill in preparing these is not only compatible with limited means, but is import- ant just in proportion to the smallness of the amount that can be spent on luxurious dain- ties. Careme, the most famous of French cooks, when he had fixed upon his career, took a long series of lessons in roasti?ig from the best cooks of Paris : he found it necessary to give months to the mastery of this single process, deeming it, as he said, " the founda- tion of the whole culinary art ; " and knowl- edge of these simple processes should be either exacted of, or imparted to, every one who undertakes even the plainest family cook- ing. Nor is it necessary that cooks should study chemistry in order to become proficients in their art. On the contrary, the principles of science applicable to cookery are few and simple, and cooks have only to exercise their senses diligently, and give heed to the results they indicate, and they will soon master all the essentials of good, plain cooking. A thorough practical knowledge of the processes described in our articles on Boiling, Broil- COOKIES COPPER-WARE 123 ING, Frying, Roasting, and Stewing, will form a really good cook far sooner and more completely than any mere array of receipts can do, however minutely they may be ex- plained ; and we commend them to the careful study of every one who is responsible for the management of the kitchen. Mastery of these and of the details given in the articles on the Kitchen, will render it unnecessary for us to add more here to the specific directions given throughout the volume — except perhaps a few words on seasoning. Seasoning is the rock on which inexperi- enced cooks are most frequently wrecked, and it is a branch of the subject most difficult to give instructions about, since tastes differ so widely, and the amount of seasoning often depends on considerations of individual health. The effect of seasonings, added in reasonable quantity, is to increase the digestibility of food. They effect that object either by stimulating the action of the gastric juices, or by giving an impetus to all the bodily functions in such a way that its effects, general in themselves, become in their turn a cause of increased ac- tivity in the functions of the stomach. The absence of seasoning has for its effect the prolonged retention in the stomach of many relaxing and obstructive substances which have little power of themselves to solicit the action of thai organ. Immoderate use of seasonings has for its results, first, the pro- duction of an artificial appetite, which tempts to the loading of the stomach with more food than it can properly digest, and consequently produces either acute or chronic irritation ; and, second, it is sure to bring on in the end languor and debility of the digestive organs, and derangement of all the related functions. The cook's practice must be guided by the habits and tastes of her employer; at the out- set, it is best to be light-handed with the spice — many stomachs are deranged for days by an over-dose of pepper or cayenne. When once, either by experiment or inquiry, the proper proportions have been hit upon, they should be carefully maintained thereafter, as any material variation in the amount or degree of seasonings is not only ungrateful to the palate, but injurious to the health. COOKIES. — Take a teacupful of butter, two teacupfuls of sugar, half a teacupful of milk, four eggs, two teaspoonfuls of baking-powder, and half a grated nutmeg (or flavor with lemon). Mix these all well together, and add flour enough to make a batter just stiff enough to be worked with well-floured hands ; roll out, cut into round cakes, and bake in a quick oven. Sugar Cookies. — Take one egg, one teacup- ful of butter, two teacupfuls of sugar, six table- spoonfuls of milk, one dessert-spoonful of bitter almonds, one teaspoonful of cream-tartar, half a teaspoonful of saleratus and flour. Roll out, cut into cakes, and sift sugar over before baking. COOLERS. — The methods employed in do- mestic economy for producing artificial cold may be reduced to three : i, the application of some body naturally colder than that to be cool- ed ; 2, by evaporation ; 3, by the solution of certain saline substances. Sometimes two of these methods are combined to increase the effect. The first method is almost universally practiced where ice can be had, and for this purpose water-coolers, and wine-coolers, and cream-freezers, are especially manufactured. When ice is used to cool wine, it will not be very effectual if applied, as is frequently done, only to the bottom of the bottle ; for the cold- est part of the liquid being already at the bot- tom cannot ascend, nor can the upper part, which is the warmest, change places to be cool- ed, so that the cooling will be very imperfect. To cool the wine effectually, the whole bottle should be plunged into the ice ; but before this is done it is best to decant it, as, if there is any sediment in the wine, it will mix with it as if the bottle had been shaken, owing to the up and down currents that always take place in the cooling. When ice cannot be procured, well water supplies a useful substitute to a cer- tain degree. A well of forty to fifty feet deep always preserves the mean temperature of the country, and consequently is colder than the summer heat of any place ; hence if a bucket of water be drawn, and a bottle of wine or other liquor immediately placed in it, it may be cooled considerably. One of the most general and useful modes of cooHng is by evaporation. Any substance which is wetted with water, and kept in the air, will be cooled by the evaporation of the water, and all the more rapidly if placed in the wind.' A bottle of wine, or an earthenware jug of water or any other liquid may be cooled surprisingly by wrapping it in a wet cloth and placing it in a shady place. It is best to suspend it either under a tree or in a passage, so as to expose it to the briskest current of air that can be ob- tained , and as fast as the water evaporates the cloth should be resprinkled. The third method of freezing and cooling is by the solution of chemicals, as follows : i lb of muriate of am- monia, finely powdered and intimately mixed with 2 lbs of nitrate of potash, also powdered. This mixture is to be known as No. i. No. 2 is made by crushing 3 lbs of sal-soda. To use, take an equal quantity in bulk of No. i and No. 2, stir well together ; then introduce into the freezer, and add as much co/d water as will dissolve the mixtures. For example, if i pint of No. I is used, and i pint of No. 2, it will take i pint of water to dissolve them; and if the materials employed are cold, the tem- perature will fall to 35 degrees below freezing point. The two powders, Nos. i and 2, must be kept separate in close-covered vessels; if the crushed sal-soda is exposed to the air, it loses the water it contains and is much weak- ened, while, if the other mixture is exposed, it absorbs moisture from the air, and is dissolved. COPPER-WARE. — Chemists and physicians have repeatedly pointed out the dangers arising from the use of copper vessels in culi- nary operations ; but on account of the mellea- 124 CORDIALS bility and hardness of the metal, it still enters largely into the manufacture of kitchen utensils. There are many reasons why these utensils should be banished from the household ; they not only frequently impart a peculiar and disa- greeable taste to food prepared in them, but are highly dangerous unless they receive an amount of attention which they are not at all likely to receive under the present management of our kitchens. If copper is put away damp or in a damp place, it rusts and is converted into a carbonate of copper, which is a violent poison. It is also acted upon by fat and oil of every description, this same carbonate of cop- per being found : therefore when copper vessels have been used for preparing food, fat should never be suffered to remain in them. Many cases of poisoning have occurred from soup, or other food into which fat entered largely, having been left for some time in copper boilers. It is also easily acted upon by acetic acid or vine- gar, and a green substance is formed, well known by the name of verdigris. This is an acetate of copper, the poisonous nature of which is generally known ; it is a powerful emetic, pro- ducing vomiting as soon as it is swallowed, without exciting nausea. Tinning on the inside prevents copper ves- sels from having the injurious effects upon the food prepared in them which they would other- wise have ; but the tin is very likely to get rub- bed off before attention is attracted to it. All copper vessels should be examined every time they are used ; the inside and the covers should be kept well tinned, and no food should be allowed to remain in them any longer than is necessary for preparing it for the table. CORDIALS. — For those of commerce see under their respective names, or under Liq- ueurs. Anise-seed Cordial. — Take : — Oil of anise- seed, y% oz ; refined sugar, 2 lbs ; rectified spir- its, 4 gals. ; alum, y, oz. Mix the several in- gredients ; bottle and seal. Blackberry Cordial. — Take .--Blackberries ; sugar ; cinnamon ; brandy, or whiskey. Place blackberries in a kettle over the fire, with a very small quantity of water in the bot- tom of the kettle. Let them boil until quite soft, and then strain them through a bag until the juice is all extracted. Put the juice on the fire again, sweeten to the taste with white sugar, and throw in a little bag of stick cinnamon. After it has boiled about half an hour, take it off, and stir in brandy or whiskey enough to make it as strong as desired ; then bottle it, and seal the bottles with wax. This makes a very pleasant and invigorating drink. Cara'way Cordial. — Take :-0'A of caraway, y% oz ; sugar, 2 lbs ; rectified spirits, 4 gals ; oil of cinnamon, 5 drops ; oil of orange, i drop ; oil of lemon, i drop ; alum, ^ oz. Put three eighths of an ounce of oil of cara- way, and two pounds of sugar into four gallons of rectified spirits ; add five drops of oil of cinna- mon, one drop of the essential oil of orange, and one of the essential oil of lemons ; fine with half an ounce of alum. Cinnamon Cordial. — Take :-QW. of cinna- mon, I pwt ; sugar, 4 lbs ; rectified spirits. ^ lb ; orange peel, lemon peel, cardamom seed, %. oz each ; water, i gall ; alum. • Dissolve one pennyweight of oil of cinnamon with four pounds of sugar in three quarters of a pound of rectified spirits ; add half an ounce each of orange peel, lemon peel and cardamom seeds ; put one gallon of water to the whole. Fine with alum, and if you wish it colored, add some burnt sugar. Citron Cordial. — Take :~Y.?.?,. of lemon and ess. of orange, X oz each ; sugar, 2 lbs ; lemon peel and orange peel, 2 oz each ; rectified spirits, 3 galls ; dried figs, 3 lbs. Beat up a quarter of an ounce of essence of lemon, and as much of that of orange, with two pounds of refined sugar ; add to this two ounces each of dried lemon and orange peel ; infuse this in three gallons of rectified spirits that has stood upon three pounds of dried figs for a week. If it is too strong, add some water. Gin Bitters. — Trt'/Cv .--Ess. of lemon, and ess. of orange, X oz each ; oil of wormwood, i drachm ; orange peel, Yz lb ; sugar, 3 lbs ; gin, 5 galls. Mix half an ounce each of the essence of lemon and orange, one drachm of oil of worm- wood, and half a pound of dried orange peel, with three pounds of refined sugar; add this to five gallons of the best gin, and let the whole remain together two weeks, when it will be ready for use. Dilute with water to the taste. Ginger Cordial. — Take .--Whiskey, i gall; ginger, ^ lb ; currants, 4 lbs; bitter almonds, 2 oz ; lemons, 3 ; sugar, 5 lbs. To a gallon of good whiskey, add half a pound of bruised ginger, four pounds of red or white currants, two ounces of bitter almonds, the juice of three lemons and the rind of one. Let it stand ten days ; then strain it twice, add five pounds of white sugar, and bottle it for use. Quince Cordial. — 7"^:,^^ .--Quinces ; French brandy ; sugar ; bitter almonds, or peach ker- nels ; cloves. Take ripe quinces, wipe off the fur, and grate them fine. Press out the juices of the pulp through a strong cloth, and to each quart of the juice put two thirds of a quart of French brandy, a pound and a half of white sugar, a hundred bitter almonds, or peach kernels, and a dozen cloves. Put it in a stone pot, cover it tightly, and keep it a week in a warm place ; then skim and bottle it, and let it remain a year before using it. Peach Cordial. — r«>lv .--Peaches ; French brandy ; sugar. Select ripe, juicy peaches, wash and wipe them to get off the down, and gash them to the stone. Put to each peck of peaches a gallon of French brandy, and cover them up tightly. Let the whole remain two months, then drain the brandy off the peaches, add enough cold water to render it of about the strength of good CORDUROY CORN 125 white wine, and to every three gallons of it put four pounds of white sugar. Stir up well ; let it stand a couple of days, stirring it well each day ; then turn it into a wine-cask, close tightly and draw as wanted. CORDUROY.— A thick gotton stuff, ribbed or corded, the projecting part having a pile like velvet. It is very strong and durable, and much used for men's clothing. The best kinds are twilled. CORIANDER.— This annual plant, of East- ern origin, is cultivated in this country for its seeds, which are highly aromatic and pungent, and form one of the less agreeable spices : they are employed in cooking for flavoring cakes, etc., by the confectioner for incrusting with sugar, and by the druggist in medicine. Its leaves are also sometimes used in soups and salads. CORN. — The "corn" of America is In- dian corn, or maize, and its use here is more extensive than in any other part of the world. Ground into meal after it arrives at maturity, it makes excellent bread and enters into a multi- tude of dishes ; but these are treated of in their appropriate places, and we shall confine ourselves here to the green corn prepared and eaten as a vegetable. There are many varieties of this, of which the szvcet corn is considered best for boil- ing ; and of this quality there are several kinds, caused from peculiar cul- ture, soil, or climate. To raise, it should be planted in good garden soil as soon as the frost is well out of the ground, and at intervals, until July ist; putting three or four grains in hills, three feet apart each way. It is necessary to keep the ground free from weeds by frequent hoeing. Green corn appears in the southern markets about the ist of June, whence it is brought north ; in the Middle States it is ready for use by the middle of July in favorable sea- sons ; and in the New England States about the 1st of August. By a succession of crops it continues to be soft and good until the mid- dle of October, and sometimes later. Green corn, as found in the markets, has generally been plucked too young; it should at least have attained its full size of kernel, and is never unwholesome if used then. It also soon dete- riorates after it is gathered. If possible it should be eaten the same day it is picked ; by the second day it inevitably loses much of its flavor, and, moreover, becomes difficult of di- gestion. If any is to be kept over twenty-four hours, it is better to shave it off and cook it ; that is, if there be ice to keep it on, for when cooked it sours readily. Boiled. — Boiling on the cob is the simplest way of cooking corn, and, all things considered, the best. Strip off the outer husk of the ears Indian Corn. till the inmost covering is reached ; turn this back and carefully pick off every thread of silk ; then put them into a boiler with only enough hot water to cover them, in which a tablespoon- ful of salt has been dissolved, and cover the boiler closely ; cook from ten to fifteen minutes for young and tender corn, while twenty min- utes ought to cook sufficiently any sweet corn that is fit to be eaten green. Serve in a covered dish, or cover closely with a napkin. Some prefer to have the corn cut from the cob while hot and seasoned with butter, pepper, and salt, before it is sent to the table. Dried. — Corn for drying should be picked early in the morning, husked and cooked at once, shaved thin with a sharp knife, and dried as rapidly as possible, either in the oven, in a drying-rack or chamber, or, better still, under a hot-bed sash. If properly managed, it can often be thoroughly dried in a single fair day, and this is very desirable, as no fruit or vegeta- ble deteriorates so much by exposure as green corn. Grated green corn can also be dried, but it requires even greater care, as it is best not to scald it before drying. Dried corn pack- ed away in a dry place, can be kept through the winter ; and when subsequently soaked out in milk-warm water it can be used for most pur- poses as well as when freshly grated. Fritters. — Grate the corn, or having scored every row of grains lengthwise, cut off the mere outer part, then push out the cream and kernel with the back of the blade. To the corn cut from twelve large ears, add two well-beaten eggs, three even tablespoonfuls of flour, and salt to the taste. Mix well and drop in hot lard a fourth of an inch deep. When browned on one side, turn the other. Muffins, etc. — Very nice muffins can be made with one part grated corn, one part water, and two parts of w-heat-flour or oatmeal ; or it may be baked in a covered spider. Griddle cakes, biscuit, and other dishes, can be readily con- trived by an intelligent cook. Roasted. — Green corn can be roasted by placing it, properly husked and silked, on a gridiron over a bed of coals, and turning it fre- quently. A better way is to open the husks, pick off all the silk, replace the husks closely, and then bury the ears thus protected in hot wood ashes . In either case care must be taken not to scorch it, as the scorched portions are indigestible. Stewed. — To a quart of corn, cut as for F7-it- iers, add half a pint of rich milk, and stew until cooked in a covered tin pail placed in a kettle two-thirds full of boiling water. Cover the ket- tle and allow about two hours, removing the covers occasionally to stir the corn. Ten minutes before serving add salt, white pepper, and two or three ounces of butter, n. ("With Tomatoes.) — Cut the corn from the cob and put it with an equal quantity of toma- toes that have been sliced and peeled ; stew these together for half an hour ; then season to taste with salt and pepper — a very little sugar may also be added ii the sweetish flavor is 126 CORNS COUGH liked : stir in a liberal piece of butter; simmer the whole together a quarter of an hour longer. Serve in a covered dish. {See Succotash.) CORNICE.— (6"^^ Curtains.) CORNS — are always caused by the pressure of tight boots and shoes, the friction of loose and unyielding ones, or badly fitting stockings. The preliminary to any permanent cure must be the removal of the cause ; no foot can be kept free from corns unless a proper shoe is worn, without the ridiculous high heels which are a prolific source of other troubles besides this minor one. This being attended to, the corn can be easily eradicated. All that is ne- cessary is to soften it by soaking the foot in warm water, and then remove it with the finger- nail, or a needle, blunt knife, or file of steel, or pumice-stone. When the corn is of long stand- ing, however, it is sometimes necessary to resort to severe measures. In such a case soak it in warm water and pare it down carefully with a sharp knife ; then soap the cut surface slightly, take a bit of lunar caustic, and gently touch the soaped and cut surface once or twice ; after a little time, wipe off the soap, and apply a small bit of diachylon plaster, spread either on Hnen or leather. In a few hours the tenderness will subside, and the surface, where touched by the caustic, will be brown or blackish and the pres- sure of the shoe can be very well borne. Be careful not to apply the catistic beyond the horny spot. In very obstinate corns a surgeon should be sought. The operation for removing corns is painless, bloodless, and brief; and it will be effectual if the exciting causes be after- wards avoided. The fenestrated corn plasters sold by the apothecaries are to be recommend- ed. CooKs Infallible Corn Remedy has proved of great service to the writer and many of his friends. For soft corns, between the toes, dissolve a piece of ammoniac, of the size of a bean, in an ounce of warm water, and apply hot. CORPULENCE. {See BANTING and Diet.) CORROSIVE SUBLIMATE.— Poison. — Symptoms: Intense pain in the bowels and stomach, with vomiting and diarrhoea. Treat- ment : Mix the whites of twelve eggs in two quartsof water, and give in the largest possible draughts every three minutes till the vomiting occurs. Flour and water will answer, though not so sure as the above; and warm water, swallowed copiously, will help when nothing else is in reach. Tincture of Peruvian bark is a good remedy. Also milk.either sweet or sour. A bi-chloride of mercury, often used in medicine for cutaneous and other diseases, and in the household for destroying vermin. Taken internally it is a violent poison, corrod- ing the parts with which it comes in contact. CORSETS.— As usually worn, corsets have no support from the shoulders, and conse- quently the entire weight of the dress.petticoats, etc., resting upon or above them, presses upon the hips and abdomen, and this in such a way as to disuse and weaken some of the most im- portantsupporting muscles of the abdomen , and impede abdominal breathing. Of course such an unnatural mode of dressing is injurious at best — curvature of the spine being a common result ; but when too tightly laced, as they gen- erally are, they compress the lungs and heart, thus impeding the vital functions of respiration and circulation, and producing debility and not infrequently the most terrible organic diseases. Corsets should always be made to pass over and derive support from the shoulders ; and the metal plate or b^isk up the front should be dispensed with entirely. It is a great improve- ment also to use a silk cord, instead of cotton or linen, for lacing them. COSMETICS. — This term is usually applied to substances used for the purpose of beautify- ing the skin. They may be divided into two kinds : those which are injurious and even dangerous by reason of some of the ingredients of which they are really composed ; and those which, though harmless in themselves, are high- ly injurious when applied to the skin, because they arrest that insensible perspiration through the pores by which the temperature of the body is preserved and a large part of its refuse mat- ter thrown off. Under the first class fall near- ly all those French preparations, so often used in the toilet, such as Pearl-white, beruse, Rojige, and the like ; these are never composed of the harmless materials which are claimed to be em- ployed, and in Rouge arsenic has repeatedly been detected. The least objectionable article used as a cosmetic is the mixture of hydrated oxide of bismuth with the subnitrate of the same metal, known as the niagister of bisimtth. Applied to the skin, its only injurious effects appear to be the interruption of the insensible perspiration referred to above, which after long- continued use produces a tendency to clammi- ness ; a slight nausea, too, is sometimes experi- enced in consequence of its use, accompanied with spasms and flatulence. It has the disa- greeable quality, however, of turning black on the face when exposed to sulphuretted hydro- gen, a gas frequently met with in badly-ventila- ted rooms, and, indeed, everywhere that gas or sewers exist. The perfume of onion also has a tendency to turn it black. There is nothing, it must be borne in mind, that can really beauti- fy the skin except bathing, exercise, and a reg- ular compliance with the laws of health. COSTIVENESS. {See Constipation.) COTTON. (.9^^ Clothing.) COUGH. — A cough is merely the symptom of some other disease, and gives warning of danger. It should never be doctored as such, but its treatment must depend on the disease by which it is caused. When it is aggravated by a constant titillation in the throat relief may be had by dissolving a bit of hoarhound or lemon candy in the mouth and swallowing the saliva. A pinch of salt dissolved on the tongue is also good. When the cough is simply the accompaniment of a cold, the fol- lowing is a good remedy : — Mix eight tea- spoonfuls of molasses, forty of vinegar, two of antimonial wine, and four drops of laud- COUNTERPANE. COW 127 anum ; take two teaspoonfuls at night and one in the morning. When a child has a cough as an accompani- ment of a cold, quite small doses of syrup of ipecacuanha are usually very good. To a child only a month or two old, the syrup of tolu may be given in doses of one-fourth of a teaspoonful, in a teaspoonful of water, every three or four hours. When the child is older, say three but under six months, use the syrup of ipecacuanha, but of this only three_ to five drops in a teaspoonful of water, once in three or four hours. From the sixth to the twelfth month, five to twelve drops may be given ; and during the second year from a fourth to a half teaspoonful. When these doses cause vomiting, let a longer interval elapse between them. For children that are over two years old, nothing is better than the old-fashioned " brown mixture," which is made thus : — Take of powdered gum arable, two drachms ; extract of liquorice, two drachms ; boiling water, four ounces (one gill). Dissolve the gum arabic and liquorice in the water, and add of wine of antimony, two drachms (two teaspoonfuls), and of laudanum, twenty drops. The medicine should be thoroughly shaken up before the dose is poured out. Half a teaspoonful may be given every three hours to a child under four years, and may be increased to one tea- spoonful, given with the same interval. For an older child, a correspondingly larger dose may be given ; the proper quantity may be judged of from the fact that the dose for an adult is one tablespoonful. This mixture will not keep well in a warm place, and small quan- tities should therefore be made at once. COUGH-CANDY. {See Candy.) COUNTERPANE. {To clean.)— "^hMt cot- ton counterpanes should be washed in a large quantity of strong suds twice over, scalded, and then rinsed in clear cold water ; on no account wrung, but carried to the drying ground in a washing-tub and spread out over the line. Before they are thoroughly dry, they should be folded quite smooth and flat, and left in that state for ten or twelve hours, after which they should be opened and aired, to get rid of the musty smell. COW. — In the following observations we confine ourselves to treating of cows intended for the domestic dairy. Cows may be bought at any of the markets or fairs throughout the country, and cost from 60 to 125 dollars. It is important in selecting one that she should be a good milker, and in healthy condition, though if a rich milker she may be very lean. Indeed, this is a good sign, if the cow is evi- dently vigorous and is in full milk— it indicates that she secretes fat with the milk rather than in the flesh. By way of suggestion on these points we quote from Mr. R. L. Allen's treatise on " Domestic Animals." He says : " There are certain points in a good milker that can hardly be mistaken. She should be descended from the best milking stock ; her head should be small or of medium size, muzzle fine, and nostrils flexible and expanded ; face long, slender, and dishing; cheeks thin ; eyes full, mild, and prominent ; horns delicate and waxy, long, thin, lively ear, with the inside of an orange color ; neck thin and small at its junc- tion with the head ; deep chest, but not too heavy before ; back level and broad ; well ribbed ; belly large ; low flanks ; wide thighs, but thin ; short legs, and standing well apart ; large milking veins ; loose, capacious udder, coming well out behind ; good teats ; loose, mellow skin, of a deep yellow; and a fine, thick coat of glossy hair." But these de- scriptive indications will be of little or no use to a person inexperienced in the purchase of cows; and it is best to have the selection made by some one skilled in the matter, in whom confidence can be placed. In order to make sure of obtaining a cow that will continue in milk a long time, it is best to buy one with a calf from a fortnight to a month old. It is a common trick, in offering cows for sale, to leave them unmilked, in order that their dis- tended bags may impose on the buyer. It is never safe to buy a cow that has been sub- jected to this treatment. A cow may have her first calf when between two and three years old. The average time of gestation is from 40 to 41 weeks ; though they sometimes go only 34 and occasionally overrun 44. A dry, unoccupied stall or yard is best for her to calve in ; and if there is any serious de- lay or difficulty in the birth, she may be assis- ted by placing the foetus in the right position, and gently pulling it with every throe of the dam. When, from neglect, a calf is dropped in the yard or field, there is great danger of its perishing (and this may imperil the life of tlie cow). Should this happen, and the mother take cold (which may be known by her shiver- ing and refusing her food), she ought immedi- ately to be driven into a warm place, together with her calf, and fed with a warm bran mash and a little hay, and should not be suffered to drink cold water. Before the calf has drawn all he wants at morning and evening, the bag should be quickly and thoroughly emptied of all the milk. If strong and vigorous, the calf is the best doctor for garget or caked bag. He may be allowed to suck or not, at the option of the owner; but if the cow is to be " dry-milked," the calf should be separated from her as soon as he is able to stand up. The cow should be stinted in her food for two or three days, and not fed freely for a week. Avoid fat in a breed- ing cow. Too high feeding is the cause of milk fever, caked bag, and a host of evils; and very poor feed, except at calving time, is almost equally objectionable. A cow should be dried off at least for two weeks before calving, and the milk should not be used by the family until four days after the event. Always see that the calf gets the first milk of the cow. Diseases. — Many cows are lost from the want of knowledge how to treat certain diseases 128 cow to which they are liable, so we include here such remedies as can be easily apphed, and are likely to prove effective. Caked Bag may be removed by washing with warm water frequently ; poultice the bag with belladonna leaves poultice ; in bad cases wash with a weak solution of carbolic acid. Choking is usually caused by a root get- ting stuck in the throat. If within arm's length, it may be removed by the hand. Or pour down the throat a pint bottleful of soft soap, mixed with sufficient hot water to make it run freely. Should this fail to remove it, tie up the fore-leg with a small cord close to the body, and give the cow a sudden start with a whip. You may pass a small smooth rod easily down the animal's throat, inserting first a piece of wood o in its mouth, and keeping the rod pressed back of the wind-pipe. Garget is an intense form of caked bag, and shows itself in hard bunches on the udder. Bleed the cow, give a large dose of Epsom salts, and wash the udder as in caked bag. Hoof Ail is indicated by lameness, fever, and a soft swelling just above the hoof. In all these cases treat with carboHc acid and keep the hoof clean. Hoven is a temporary ailment, caused by eating too freely of fresh and generally wet clover, or other succulent food. It is known by the swelling of the paunch, and difficulty of breathing, and unless speedily relieved, suffoca- tion and death will ensue. The paunch is full of gas, caused by the decomposition of the food. In the early stages, when not too severe, it may be cured by any of the following remedies : — A pint of gin poured down the throat. From one to two pints of lamp or other oil. Strong brine. A tablespoonful of hartshorn in a pint of water. A wineglassful of gunpowder, mixed with coid lard and forced in "balls into the stomach. A teaspoonful of unslaked lime, dissolved in a pint of warm water, shaken and given imme- diately. A pint of tolerably strong ley. By far the best treatment of Hoven, however, is half an ounce of carbonate of ammonia, in a pint of cold water — or pour cold water over the back ; when very bad cases occur, puncture with a trochar or knife, half way between the last rib and the hip and four inches from the spine, to let out the gas. Majige or Scab is denoted by the ani- mal rubbing the hair off the eyes and other parts ; the skin is scaly or scabby, sometimes appearing as if covered with large seed-warts. Wash the skin with soap and warm water, and rub the spots with a mixture of sulphur and lard. When the skin is cracked take one pound of sulphur, a quarter of a pound of resin, two ounces of mercurial ointment, and one pint of linseed oil; melt the resin and warm the oil, and when partly cooled, stir in the sulphur ; when cold add the mercurial ointment, mixing all well. Rub this thoroughly with the hand on the affected parts. Mange is in all animals a parasitic disease. Wash with a solution of carbolic acid i to 20 or i to 30 of water. Milk Fever is caused by cows being in high condition at the time of calving ; it can almost always be avoided by keeping them in mode- rate feed and flesh. To cure, bleed freely, say six to ten quarts ; then give from one to one and a half pounds of Epsom salts, to be repeated in half-pound doses every six hours till the cow purges freely. When purgatives are tardy in their action an injection of warm water and soap should be given. Only bleed in early stage, keep the animal moving every 20 minutes, and give drenches. Scour, or diarrhoea, may be cured by giving any of the fixed oils i pt, or an ounce of powdered chalk, nurse well and give good food. Diarrhoea is caused by the presence of an irritant in the stomach, which must be removed. Sore Teats may be cured by rubbing them with goose oil, cream, or new milk. Or wash the bag and teats with warm water, and apply the ointment : melt together one ounce of yel- low wax and three ounces of lard, and when cool rub in a quarter of an ounce of sugar of lead, and a drachm of alum finely powdered. Warts are of two kinds : the first, on the outer skin, may be removed by rubbing with camphorated olive oil. The other kind pene- trate into the flesh and may be removed by a ligature of fine thread or silk ; tie it tightly round the wart, and it will fall off in a few days. Woimds. In simple wounds always catch the skin together with two or three stiches, having first well cleansed the part. Then place over this a small rag wet with water only, with i or 2 drops of carbolic acid ; over this place some India rubber or oil silk, the object is merely to exclude the air and prevent decomposition. Dry earth is useful in cases where there is a great discharge of matter. Food. — The modes of feeding cows are tech- nically divided inio grazing, or feeding on grass in the fields ; soiling, or giving them green food cut and taken into the house ; and stall-feeding, which is confined chiefly to hay and grain, together with succulent roots, either raw or steamed. Notwithstanding all that has been said concerning the good qualities of certain roots and artificial grasses, experience has shown that no food is comparable to good nat- ural early pasture for milch cows ; for not only does it yield a greater quantity of milk, but the flavor of grass butter may always be distin- guished by its superior richness and delicacy, from that made of milk produced by feeding in the stall. Roots of all kinds, as carrots, pars- nips, mangel-wurzel, and potatoes are excellent food for cows, as also are peas and cotton-seed. Turnips are much used, but unless fed immedi- ately after milking, they impart a disagreeable flavor to the milk and butter. In the winter, to keep cows in the best condition for milk, they should have abundance of hay (clover-hay is best), and cornstalks cut up, thoroughly soaked in water for half a day, and then sprinkled with corn-meal; oil-cake is good. The amount of meal may vary; but corn-meal alone, in large COWPOX CRACKNELS 129 quantities, is too heating. Common salt is much relished by cows, and, when added in moderate quantities to their food, is said to improve their milk as well as their general health. The best time to feed cows is as soon as possible after daylight in the morning, at noon, and a little before sunset, leaving sufficient intervals for them to lie down and ruminate. The water given to cows should be of the purest kind, and they should have access to it at all times, or have it frequently offered to them. Some recommend stirring a handful of corn or oat-meal in each draught occasionally. Milking. — This is an important operation, and unless it is properly done, not only will a reduced yield of milk be the result but the cow herself will be spoiled. It is best to milk twice a day, at intervals of about twelve hours, though if a great deal of milk is given it pays to milk three times a day, as nearly as possible eight hours apart. In milking, sit with the left knee close to the right leg of the cow, the head pressed against her flank, the left hand always ready to ward off a kick, which the gentlest cow may give almost without knowing it, if her tender teats be cut by long nails, or if a wart be hurt, or her bag be tender. Put the fingers round the teat, close to the bag ; then firmly close the forefinger, immediately squeezing with the other fingers. The forefinger prevents the milk from flowing back into the udder^ while the others press it out. A cow must be stripped dry every time she is milked or she will gradually dry up. Moreover, not only will the quantity of milk be diminished, but the qual- ity will also be inferior ; the first of the milk is poorest, and it gradually becomes richer until the last drainings of the udder are nearly as rich as cream. Never stop while milking, as this may cause some cows to hold up their milk. COWfOX. — 'The disease caused by vacci- nation. It is in the vast majority of cases nothing more than a slight fever which lasts while the pustule is in its most inflamed stages, and requires no special treatment. In those few instances where vaccination causes a vio- lent fever it is generally complicated with some other causes, and cannot be treated without medical advice. CRAB. — Though not so popular as lobsters, crabs are among the most pleasantly flavored fish of their class. They are in season from June to January, but are considered to be more wholesome in the cold months. The middling size, when heavy, lively, and possessed of large claws, are the best and sweetest ; if light, they are poor and watery. When crabs are stale, the eyes look dead, the claws hang down, and there is no muscular activity ; in this condition they are not fit to eat. The female is consid- ered inferior to the male, and may be distin- guished by the claws being smaller, and the apron, which appears on the white or under side, larger. Soft-shell Crabs are deemed a great luxury ; but they must not be kept over night, as the shells harden in twenty-four hours. 9 Boiled. — Crabs must be put on the fire with the water cold ; if put into hot water, they have the extraordinary faculty of " shooting " their claws, which spoils them. Heat gradually, and boil half an hour. Then put them in a dish, face downwards, to dry. Cold Dressed (or Deviled) Crab. — Open boiled crabs by raising the body from the shell without breaking the latter. Carefully remove the gills and other uneatable parts. Pick all the white meat from the claws and body ; do the same with what is good of the inside, i.e., Dressed Crab. the white and yellow curd and the coral. Chop these tolerably fine ; mix them together, season- ing with oil, vinegar, mustard and pepper ; then return them to the empty shell, which must pre- viously have been cleaned, and send to the table garnished with sprigs of fresh parsley. Accompany it with rolls and butter. Hot Dressed (or Deviled) Crab. — Pick and prepare the meat as before, adding bread-crumbs and pounded mace or grated nutmeg to the sea- soning. Warm the whole gently in a sauce-pan ; replace it in the crab-shell ; sprinkle bread- crumbs over the top, and brown in a hot oven. Serve as soon as browned. Plain. — Crab allowed to stand until it is cold, then opened and with its claws cracked, accom- panied with a little fresh salad, is as agreeable and wholesome a way as any of serving it. Salad. — Crabs make a perfect salad. Use Mayonnaise dressing. See Salad. Soft-Shell Crab.— Pull off the spongy sub- stance from the sides and the sand-bags ; wash carefully in cold water, and wipe dry. Put them into a pan of hot lard or butter, and fry them to a light, crisp brown. If lard is used, a little salt must be added ; butter is salt enough. Serve hot, garnished with sprigs of green parsley. This is a delicious dish. CRACKERS. — Rub six ounces of butter into two pounds of sifted flour ; dissolve one teaspoonful of saleratus in a wineglassful of milk and strain it on the flour ; add a teaspoon- ful of salt, and enough milk to enable you to roll the dough out. Beat it with a rolling-pin for half an hour, roll it out thin, cut into cakes with a tumbler, and bake in a moderately quick oven till crisp and hard. CRACKNELS. — Beat up thirteen eggs with a quarter of a pound of powdered loaf sugar until they are quite light; then stir in three pounds of flour and a quarter of an ounce of sal-volatile reduced to a very fine powder. Mix these well together and roll the paste out 130 CRADLES CRAPE thin ; cut out the cracknels with a wineglass | or tumbler, throw them into boiling water for one or two minutes, then put them into cold water. After they have remained there three minutes take them out and bake in a rather quick oven. These are very delicate and eatable. CRADLES. — The use of cradles for rocking babies to sleep is now very generally con- demned by medical writers as injurious to the brain and paralyzing to the nervous system. A French physician goes so far as to declare it to be a source of idiocy and mental weak- ness. Even on grounds of convenience, how- ever, their use should be abandoned. When once a child becomes accustomed to being rocked asleep he will never go to sleep without it, nor even lie down ; whereas if children are dealt with properly, it is surprising how early they can be taught to lie down alone and go to sleep without waiting to be soothed. Rocking is only liked by nurses who find it convenient for putting babies to sleep when they ought, perhaps, to be carrying them about in the open air. CRADLE. (Wine.)— A small basket, like that shown in the engraving, used in serving Burgundy, Latour, and other wines which throw down a precipitate. The precipitate or "dregs" being deposited on the side of the bottle, the wine can be poured off clear, which it is impossible to do when the bottle is shifted Wine Cradle. from a horizontal to an upright position, as in serving in the ordinary way. The wine should of course be placed in the cradle on the same side on which it lay in the bin, with as little agitation as possible. Hence it is well to have a uniform plan of storing bottles — with labels up or down. CRAMP. — A violent and involuntary muscu- lar contraction. It is, perhaps, most readily induced by cold, especially after prolonged exercise. This is probably the reason why it so often occurs in swimmers, and is supposed to account for a good many of the lives lost by drowning. The best remedy for Cramp is rub- bing, especially with some stimulant applica- tion, such as spirit; but it is the rubbing which is most valuable. {See COLic.) CRANBERRY.— A well-known native fruit, growing wild in rich, moist low lands, and pro- ducing large crops without cultivation. The cultivated fruit, however, is the largest, most perfect, and of the best flavor. The season for the fresh fruit commences about the ist of September and continues until April ; but they can be dried in the sun and, in this condition, kept throughout the year. There are several varieties of cranberries, but only two at present extensively cultivated or found in the markets : these are the cherry and the bell, the former resembling the cherry in appearance and being considered the best ; while the bell is oval in shape and somewhat the larger of the two. Cranberries make excellent pies, tarts, jellies, etc., and are unrivalled as an accompaniment for turkey and other poultry, and for game. They are considered astringent, and are thought to restore the appetite ; and they are sometimes fermented into an intoxicating liquor, which is put into whiskey to disguise its peculiar flavor. {See Compotes, Jellies, Pies, Preserves, AND Tarts.) Sauce (Cranberry.) — Choose light colored cranberries ; look them over and take out all that are defective ; wash them well, and put them over the fire more than covered with cold water ; cover the saucepan and cook until the skins are tender, adding more water if necessa- ry; add a pound of granulated sugar for every pound of cranberries, let them simmer ten or twelve minutes, then put them away in a wide mouthed crock and keep them covered. Tea. (Cranberry.) — Select nice ripe cran- berries ; mash them, pour boiling water on them, and then strain off the water and sweeten it to taste ; grate nutmeg over the top. This is a very pleasant drink for the sick. CRANE.— A long-legged, long-necked, and long-billed bird, of the same species as the great blue heron. It sometimes, but very rarely, makes its appearance in our markets, though it is very abundant in the Southern and Western States from the middle of October to the middle of April, and is said to be well flavored and delicate when young. Cook like wild turkey. CRAPE. — A light, transparent stuff, made of raw silk, gummed and twisted in the mill, and woven without crossing ; when dyed black it is much used for mourning. Crapes are either crisped or smooth; the former, being double, expresses the deepest mourning, and it owes its peculiar appearance to a larger quanti- ty of gum being added to the silk in dressing it. White crape is used in various dresses, but soils very easily. Ckhta crape is a beautiful variety, remarkably firm in texture and weighty in substance, which is usually dyed in various shades of pink and other gay colors, and used in rich dresses, shawls, etc. Cleaning Crape. — When a drop of water falls on black crape it leaves a conspicuous white mark. To obliterate this, spread the crape on a table and place underneath the stain a piece of old black silk; with a large camel-hair brush dipped in common ink, go over the stain, and then wipe off the ink with a bit of old soft silk. It will dry immediately, and the stain will be seen no more. — Old rusty black Italian crape may be made to look as good as new by dipping it in skimmed milk and water (equal parts), with a bit of glue in it, made scalding hot ; after dipping the crape, clap and CRASH CRESS 131 pull dry like muslin, — China crape scarfs, if the fabric be good, can be washed as frequently as may be required without injuring them. Make a strong lather of soap and water, suffer it to cool ; when cold, or nearly so, wash the scarf quickly and thoroughly, and dip it immediately in cold hard water in which a little salt has been thrown (to preserve the colors); rinse, squeeze, and hang it out to dry in the open air, when the more rapidly it dries, the cleaner it will be. CRASH. — A kind of coarse linen cloth, much used for towels, tablecloths, and the like. It comes of various quaUties and kinds, some being figured and very closely woven, while others are coarse and flimsy. CRAZINESS. {See Insanity.) CREAM. — To procure the largest amount of cream, the milk should be placed in very shallow pans, never more than three inches deep. Twelve hours in summer, and twenty- four in winter, will be sufficient time for the milk to stand for "creaming," though it may often be kept longer with advantage. Three quarts of really good milk will produce about a pmt of cream. The cream should be removed with a perforated skimmer which has been dipped in cold water to prevent the cream, when thick, from adhering to it. It should be kept in a deep covered disli in a cool place, where the temperature is uniform. The con- sistency of cream increases by 'exposure to air. In three or four days if becomes so thick that the vessel which contains it may be invert- ed without spiUing it. In eight or ten days more it becomes a soft solid, and its surface becomes tough ; it has now no longer the flavor of cream, but has acquired that of cheese. This is the process for making cream cheese. {See Cake and Ice Cream.) Artificial Cream. — (To eat with stewed fruit or tarts.) Take .--Fresh milk, i pt ; sugar, i tablespoonful ; eggs, yolks of 2. Put a pint of new milk into a saucepan, add a tablespoonful of sugar, set it on a very low fire, or the hot iron plate of a cooking-stove ; break into it the yolks of two eggs, and keep stirring, always one way, until it becomes as thick as ordinary cream. It must never reach the boiling point. Coffee Cre?ixa.-Take .'-Cream, 3 pts ; ground coffee, 2 dessert-spoonfuls ; eggs, yolks of 8. Into three pints of cream, put two dessert- spoonfuls of ground coffee, and sweeten to taste. Boil it for half an hour; then let it stand to settle. Pour off the cream from the coffee-grounds, and stir into it the yolks of eight eggs ; then simmer slowly until the whole is of the consistency of thick boiled custard. Serve in cups or glasses, like cus- tard. Lemon Cream. — Take :-Egg%, 3; lemons, 2 or 3 ; water, ^ pt ; loaf sugar, % lb. Beat up well the whites of three eggs and the yolk of one, and stir them together ; add the juice of two large lemons or three small ones, half a pint of water, and half a pound of loaf sugar, pounded fine. Mix these together thoroughly ; set them over a slow fire, stirring constantly the same way ; when warm, put in the rind of one lemon, peeled very thin. When it thickens well, remove the lemon peel, and take the cream off the fire. On no account must it be allowed to boil. Serve in custard-cups, or glasses. Orange Cream. — Made same as Lemon. Tea Cream. — Take .--Mxlk, i qt ; green tea, 2 oz ; cream, i qt ; eggs, yolks of 6. Pour a quart of boiling milk over two ounces of green tea in a teapot ; put the lid on, and let it stand on a moderately hot part of the stove for a quarter of an hour. Then pour off the milk ; mix it with a quart of good cream ; stir in the yolks of six eggs, well beaten ; sweeten to taste ; and thicken over a very gentle fire, stirring all the time. Serve as before. Whipped Cream. — Whip one quart of thick cream until it is stiff, taking care that it is not overdone, as it then would produce butter. When the cream is whipped, add one ounce of clarified gelatin, five ounces of powdered sugar, one wineglass of brandy, one table- spoonful of essence of vanilla, and the yolk of one tgg. Carefully rub a mould with the oil of sweet almonds ; pour the cream into it, and set it away on ice. When about to serve, turn it out on its dish, ornament the base with rasp- berries, strawberries, apricots, greengages, or peaches, or any bright, clear-colored fruit jel- lies. This cream is used for the purpose of garnishing Charlotte, Chantilly cake, merin- gues, etc. CREAM CHEESE. {See Cheese.) CREAM OP TARTAR. — Cream of tartar is usually sold as a powder, but in this state is almost always adulterated with chalk, clay, gypsum, sand, or flour. It is best therefore to buy it in the crystalline form in which it is re- ceived from the French manufacturers ; it can be pulverized at home in a mortar or piece of cloth. Keep it tightly corked in a glass jar or bottle. Beverage {cream of tartar). — Pour a pint of boiling water on two teaspoonfuls of cream-tar- tar ; sweeten to taste, and flavor with lemon peel. If this is too acid, add more boiling water. This is a very refreshing summer drink. CRESS. — There are several species of this pleasantly flavored and aromatic herb the shoots of which are much used as a salad. _ The most common is the water-cress, which is found in abundance on the banks of fresh, clear streams, from March until May, and again from Septem- ber to November. {See Water Cress.) An- other kind is called garden-cress, or pepper grass, which is also eaten as a salad when young. It has a pleasant, refreshing, pungent taste, and is abundant during the spring months. A third species is called the winter-cress ; this is a much larger plant, which grows about hedges, and the young leaves are used as a salad during the greater part of the year. The 132 CREWEL CROUP flavor of this variety is very pungent and bit-i ing. Still another species is called Indian- cress ox nasUit'tmm. (See Nasturtium.) CREWEL. — A kind of woollen yarn very slightly twisted. It comes in every color, and is used in several kinds of embroidery. CRIMPING. — The process of producing a kind of plaiting or fluting on frills or ruffles. It is done by a machine with two grooved roll- ers, the lower of which is heated by a cylin- drical piece of iron made red hot and inserted in it. The crimping is performed merely by putting the ruffles between the rollers when they have become hot, and turning the handle. CROCKERY. {See Earthen-ware.) CROCUS. — The only kind of Crocus known to our gardens is the early blooming spring bulbs. "These are hardy little plants. Plant them two inches deep, in a sunny spot, about the first of October, either by themselves or as a border. Enrich the soil with a liberal quantity of well-rotted cow manure and enough pure sand to make it rather loose. Just before the ground freezes up, a good covering of coarse manure and straw should be spread over the bed. In the spring rake off the straw, the bulbs will be found well up, the white stalks will soon turn green, and an abundance of bloom will follow. As winter approaches, cover them as before; they will bloom year after year. For blooming in the house the crocus is only valuable as an early flower, its blooms being fugitive ; a few, however, planted with other bulbs, produce a pretty effect. The soil for them should be one part loam, one part sand, and water should be sparingly given. As soon as the flowers fade, and the tips of the leaves begin to turn yellow, water should be gradually withheld, and the bulbs thus dried off. When dry, the earth should be carefully shaken off, and the dry bulb put away for the next autumn's planting. Some of the choicest varieties of the crocus are : — G7-ootverst, Ca?-oline and Queen Victoria, white ; Scotch, yellow ; David Rizzio, blue; Albion, violet; Grand Lilas, lilac; Sir Walter Scott, variegated; and Othello, very dark purple. CROQUETTES — Take lo ozs of chicken, freed of bone and skin, cut into small neat dice, with 2 ozs of mushrooms, and 2 ozs of ham cut in dice also. Place on the fire i table- spoonful of chopped shallot, 2 of chopped parsley, i blade of pounded mace, a saltspoon- ful of powdered thyme, white pepper and salt to taste. Fry these in a sautoir with 2 ozs of butter ; then add il ozs flour ; stir a minute, then add i gill of broth; when it boils add the mince, and the yolks of 2 eggs ; stir the mix- ture until it leaves the bottom and sides of the stewpan, then pour it on a well-oiled dish to cool. Form it into any shape desired ; bread- crumb in the usual manner ; fry them to a clear yellow in plenty of hot lard, pile them • up on a napkin, and send them to the table at once. Croquette of Sweetbreads. — Cut 10 ozs of sweetbread in small neat dice, 3 ozs of mush- rooms, and I oz of red tongue in dice also ; then incorporate with f pint of reduced alle- mande sauce ; season with nutmeg, white pepper, and salt ; i tablespoonful essence of anchovies and a piece of chicken glaze. Br&ad-crumb them in the usual manner, and fry them in hot lard until they are of a light brown. Rice Wipe clean, in a dry cloth, seven ounces of rice, put it into a clean stew-pan, and pour on it a quart of new milk ; let it swell gently by the side of the fire, and stir it often that it may not stick to the pan, nor burn ; when it is about half done, stir to it five ounces of powdered sugar, and six bitter almonds beaten extremely fine ; the thin rind of half a fresh lemon may be added in the first instance. The rice must be simmered until it is soft, and very thick and dry ; it should then be spread on a dish and left until cold, when it is to be rolled into small balls, which must be dipped into beaten egg, and then covered in every part with the finest bread-crumbs. When all are ready, fry them to a light brown in fresh butter, and dry them well before the fire, upon a sieve reversed and covered with a very soft cloth, or with a sheet of white blot- ting-paper. Pile them in a hot dish, and send them to the table quickly. (See Lobster.) CROUP. — This most dreaded of all the dis- eases to which children are liable, requires immediate attention, for if neglected it may destroy life in one or two days. It commences with hoarseness and a short dry cough, which in a few hours becomes husky, and the cry hoarse ; then the cough becomes peculiarly metallic, or "brassy," as it is called; the diffi- culty of breathing quickly increases, and soon becomes very distressing, the child seems to fight for breath and to require all its strength to force the air in and out of the chest ; the face is flushed, and the voice and breathing make a peculiar crowing or cooing sound which it is impossible to describe, but which once heard will never be forgotten. Unless the disease is arrested, all these symptoms increase, the difficulty of breathing becomes greater and greater, and the child literally strangles to death. Before describing the treatment to be pursued, it may be well to explain that there are two varieties of croup, one of which is call- ed me?nbranous or true croup, and the other spasmodic crotip. The spasmodic is of the most frequent occurrence, but fortunately is a very mild disease, and is seldom, very sel- dom, fatal. The membranous is of much more rare occurrence, but it is very often fatal. At first it is difficult to distinguish between them, and it is because of this that it is wise to seek the advice of a physician as soon as the attack commences ; fortunately the spasmodic is rarely liable to develop into the membranous. Treatment. — To save a child when taken with membranous croup, domestic remedies must not be rehed on. Night or day send at once for a doctor. Till the doctor comes pro- CRUMPETS LUCUMBERS 133 ceed in this way : Keep the child in a warm room, and give from half a teaspoonful to two teaspoonfuls of syrup of ipecac, according to the age of the child (half a teaspoonful to a child under a year old, a teaspoonful when be- tween one and two, and two teaspoonfuls when over three); if this has no effect, repeat the dose every fifteen minutes, and give warm water to drink, until the child vomits freely ; put the feet into hot water and mustard till the skin is quite red ; and on the chest and well up to the throat place a large poultice made of two parts of oatmeal or bran and one part mustard, and keep it on till it reddens the skin (which will be but a short time in a young child). When the disease is spasmodic croup, the effect' of the vomiting is usually to loosen the cough and to restore it to a more natural sound ; when this is done the distress is removed. This variety of croup comes on most frequently in the night, the child awaking from its sleep to cough, or even coughing without waking. Af- ter vomiting has occurred and the cough ceased, the child often falls asleep at once, and may pass the rest of the night without further trouble. The disease, however, is very apt to recur at the same time on the succeeding night, and this should, if possible, be prevented. During the intervening day the child should be kept in a moderately warm room, and be given such medicine as the doctor may direct. The follow- ing old-fashioned remedy may do where nothing better can be procured : Mix in a teacup equal parts of molasses and good strong vinegar; let it stand where it will just keep warm, and give the child a teaspoonful as often as once every hour. If the breathing becomes heavier as night comes on, repeat the vomiting and poulticing as before. A child that is subject to attacks of spasmodic croup should be guarded with unusual care from changes of the weather, and all those influences which are found by observation to precede the paroxysms ; and the clothing should be carefully arranged to protect the chest, and in general to keep him more constantly warm. A child that has survived one attack of mem- branous croup, (a very rare object, because the disease is almost always fatal,) should be still more carefully guarded against all these in- fluences. There is no advantage in excessive anxiety ; yet it must be felt, under the circum- stances, that the child's life hangs on a more slender thread than that which before sustained it. At all events, wash such children, and all children, once or twice daily, in cool or cold water, and rub them warm afterwards. You will thus harden them and render them less liable to be influenced by changes of tem- perature. CRUMPETS.— I. Take .--Raised bread dough 3 teacupfuls ; melted butter or cream, |< tea- cupful; eggs, 3; milk. Take three cups of raised bread dough and work into it, with the hand, half a teacupful of melted butter or rich cream, three eggs, and enough milk to make a thick batter. Turn it into a buttered bake-pan, let it stand until it is light, and then put it into the oven ; it will bake in half an hour. .Or the batter may be put into tins and cooked like muffins. n. Ta^v.-Same as before, with a teacupful of white sugar added. Take three teacupfuls of raised dough, and work into it half a teacupful of melted butter; beat together three eggs and a teacupful of fine white sugar, and add them to the dough ; put it into buttered pans and bake twenty minutes. CUCUMBERS. — The cucumber, though usually regarded as a vegetable, is botanically one of the fruits, and belongs to the order of melons. Almost the only way in which cucum- bers are used in this country is in salad, and when young, for making pickles ; but in Eng- land, France, and Germany, they are dressed for the table in various ways, of which frying is one, and are said to be much more whole- some when thus prepared than when eaten raw. In cultivation, the cucumber requires a sunny situation, a deep and rich soil, and plenty of moisture. The seed should be planted as soon as the frost is out of the ground, in hills about two feet apart each way. They will grow with scarcely any care ; though the young plants are subject to the depredations of numerous insect foes. The best way to prevent these is to cover the plants with boxes having gauze tops, which should be kept over them until the fo- liage is large and abundant. As an early veg- etable, scarcely any other can be as successful- ly forced in the hot-bed ; but the best sort should be selected for this purpose. Cucumbers begin to make their appearance from the South in April; in the Middle States they ripen about the middle of June, and so continue in the mar- ket until November, after which they are found in a cured state or pickled. {See Pickles.) Fried Cucumbers. — Pare and soak in cold water half an hour ; then cut them lengthwise into very thick slices, throw them into ice water, and after they have remained ten min- utes, take them out and wipe each slice dry with a cloth. Sprinkle with pepper and salt, roll in flour, and fry to a light brown in butter or lard. This is the best way of cooking cu- cumbers, and prepared thus they are far more wholesome than when raw. Raw Cucumbers. — Select those in which the middle is yet crisp and hard, pare them well, and cut crosswise in very thin slices ; dress with salt, pepper, and vinegar, and let them stand half an hour in a cold place before serving. A little olive or sweet oil may be added for those who like it, and a few slices of onions mingled with the cucumbers is a great improvement and renders them more digestible. Stewed Cucumbers. — Pare the cucumbers, cut them into quarters lengthwise, take away the seeds, and stew them in butter until quite tender. On removing, sprinkle them with salt and pounded mace. A portion of the juice remaining in the sauce-pan may be thickened with flour and poured over them. Stuffed Cucumbers. — This is a German 134 CULLENDER CURRANT dish. Peel the cucumbers whole, scoop the seeds out carefully at the stalk end, and fill the cavity with a stuffing composed of minced cold veal, bread-crumbs in small quantity, eggs, and finely chopped lemon peel. Put butter in a stew-pan and when it is melted, lay the stuffed cucumber in it and add a little pepper, mace, and chopped onions ; cover with good broth and stew gently till well done — say half to three quarters of an hour. Then take the cucum- bers carefully out of the broth, and arrange them on a dish. Reduce and thicken the broth by boiling down ; strain it, and pour while very hot over the cucumbers. CULLENDER. (See Colander.) CUMMEtT SEED.— The fruit or seed of the cummin plant, cultivated in the East from the earliest times. They have a bitter, aromatic taste, and a peculiar fragrance, and though sel- dom used in this country, enter largely into the composition of French ragoitts and other dish- es. They are also put into liquors. CUPHEA. — The most desirable plant of this family for culture is the little Mexican b. ignea, which blooms very profusely and for a long time. Plant the seed in June or July in a soil of about three parts loam and one each of sand and manure ; it grows about a foot high and is always in bloom. In autumn the plants may be potted and removed to the house, where, if watered freely, they will be covered all winter with a profusion of bright scarlet tubes, tipped with a ring of black and white. CURACOA. — A liqueur first made in the island of that name. A fair quality can be made at home by taking the rind of six oranges, peeling off as thin as possible, without retain- ing any of the white skin. Put it into a glass jar with a cover closing tight ; pour over it a quart each of best brandy and rectified spirits of wine. Let it steep in a warm place for a fort- night ; then strain the liquor carefully away from the orange peel. Melt two pounds of loaf sugar into a wineglassful of water, and when nearly cold, pour it into the liquor, stir- ring well. Then bottle it off, and use as re- quired. {See Liqueurs. "> CURD. {See Cheese.) CURRANT. — There are several varieties of this well-known garden fruit, but the chief division is into red and black currants. The latter is of a different species from the common currant, not having the same flavor, but a flat and strong taste, and is considered best for jam, jelly, etc., especially for the sick. The cultiva- tion of the currant is extremely easy, as it will grow in almost any garden soil, in the open sun or in the shade of fences, when the fruit is long- er in ripening but still sure. In planting, select well-ripened, straight, short shoots, removing all the buds or eyes from the lower portions which are to be inserted in the soil, which will prevent future "suckers" from springing up around the stem. After the stem has been trim- med upright for two or three feet, a thin spread- ing head should be carefullf grown by trimming off all superfluous wood as it makes its appear- ance. About mid-summer the ends of the fruit- bearing branches should be pinched off, in order to allow the strength of the plant to go into fruit. But the currant will reward the least degree of attention that can be given to it, and is on this account one of the most desirable of the smaller garden fruits. Among the best varieties are Cherry, Red, White-Dutch, and White-Grape. The green currants are much sought after, just before they begin to color or grow red, for pies, tarts, etc. They are gener- ally in market about the first of June ; in July they ripen, and will then remain on the bushes until September, especially if covered. {See Cake, Custard, Jam, Jelly, Pies, Pre- serves, and Tarts.) Dried Ciirrants are imported from abroad, and are sold in grocery stores and occasionally in the markets. The best come from the Levant and the Grecian islands, and the new-dried fruit arrives here in December and January. Ravr. ■ — Select nice fresh currants and stem them carefully ; sprinkle powdered sugar liber- ally over the bottom of a dish, put in a thick layer of currants, sprinkle in more sugar, add another layer of currants, and continue until the desired quantity is prepared. Set on ice until time to serve. Currants prepared in this way are one of the most cooling and refreshing of fruits. Stewed. {See Compotes.) Wine (Currant). — L 7'«>iv .--Currants ; water; sugar ; brandy ; alum. Select ripe currants, stew them, mash thorough- ly, and strain. To one gallon of the juice add two of water, and to each gallon of this mixture add three and a quarter pounds of sugar, a gill of brandy, and a quarter of an ounce of pow- dered alum ; put the whole into a clean cask to ferment. In March draw off, add another gill of brandy to each gallon, and bottle. It will be fit for use in six months, but improves with age. II. Take .--Currants ; sugar ; cream-tartar. To each gallon of juice of white currants, add three and a half pounds of sugar ; stir them well together, let the liquor stand twelve hours, and then pour it into a clean wine-cask, adding six ounces of cream-tartar {powdered ) to each ten gallons, and mixing it well. Let it ferment three months, covering the bung-hole with a tile ; then bung down closely, and leave the spile-peg rather loose, examining occasionally for six months, when it may be bottled. This will make a clear white wine of delicious flavor. III. Take .--Honey, 8 lbs ; boiling water, 1 5 galls ; currants, 8 lbs ; sugar ; eggs and cream- tartar. Dissolve eight pounds of honey in 15 gallons of boiling water ; strain and add the juice of eight pounds of red or white currants. Fer- ment for twenty-four hours, and then to every gallon of the liquor add a pound of sugar. Clarify with whites of eggs and cream-tartar {an oufice of the latter with the whites of two eggs) and bottle. This is the French way. IV. (Black Currants). — Take .--Currants ; loaf sugar ; cream-tartar ; yeast. CURRY CURTAINS 135 To a gallon of water allow a gallon of pick- ed currants ; squeeze the currants lightly, and then put both into a boiler, boil ten minutes, and strain off the liquor. Press the currants again, adding water to make up for loss by boil- ing, and strain it into the first liquor. Add to each gallon of the liquor two and a half pounds of loaf sugar and one ounce of cream-tartar ; bring the whole up to a temperature of 85°, and add a quarter of a pint of fresh yeast to every five gallons. Put it in a cask, where the long- er it is kept the better it will be. CURRY. — Almost any kind of meat can be made into curry, though chicken and veal are the best. Cut any fowl, rabbit, or game into joints suitable for serving; meat or fish into pieces. Put four ounces of butter into a stew- pan ; when it is melted, put in the meat or fish, with a couple of sliced onions, and fry over a brisk fire till the meat is nicely browned ; then stir in half a pint of broth, and let all simmer for twenty minutes. Put into a tea-cup one table- spoonful of curry-powder, the same of flour, and a teaspoonful of salt ; mix these together with a little cold water, and put them into the stew- pan, shaking all well together until the curry boils. Then take it off the fire, let it simmer by the side for twenty minutes longer, add a tablespoonful of melted butter and the juice of half a lemon, and give a final stir up. Serve hot, accompanied by boiled rice. In all curries the quantity of curry-powder used must depend first upon its age and strength ; and secondly, on the degree of spici- ness desired. Many persons who are fond of curry find it disagree with them when too much of the powder is used. {See Curry-Powder.) Dry Curry. — Skin and cut down a fowl into small joints, or two pounds of lean mutton into small thick cutlets ; rub them in a mixture of two tablepoonfuls of curry-powder, two of flour, and one teaspoonful of salt, till no more will adhere to them. Melt a heaping tablespoonful of butter in a stew-pan, and while it is boihng hot, put in the meat and brown it well and equal- ly, without allowing a morsel to be scorched ; the pan should be shaken vigorously every minute or two-, and the meat in it turned frequently. When the meat is done, lift it out, and throw into the stew-pan two or three layers of onions finely minced, and four or five eschalots, when these last are liked ; add a morsel of butter, if needful, and fry them until they begin to soften ; then add a quarter of a pint of gravy, broth, or boiling water, and a large acid apple, or two moderate sized ones, with the hearts of two or three lettuces, or of one hard cabbage, cut very fine {tomatoes or cucumbers, freecCfrom their seed, can be substituted for these when in sea- son^. Stew the whole slowly until it resembles a thick pulp, adding broth or water should it become too dry, put in the meat and simmer the whole gently from three-quarters of an hour to an hour. Serve hot. Egg Curry. — Boil six or eight fresh eggs quite hard, as for salad, and put them aside un- til they are cold. Mix together from two to three ounces of butter and three to fouf dessert- spoonfuls of curry-powder ; shake them in a stew-pan over a moderate fire for several min- utes, then throw in a couple of onions finely minced, and fry them until they are tolerably soft : pour to them by degrees from half to three-quarters of a pint of broth or gravy, and stew them slowly until they are reduced to a pulp ; mix smoothly a teaspoonful of cream with two teaspoonfuls of wheat or rice flour, stir them into the curry, and simmer the whole until the raw taste of the thickening is gone. Cut the eggs into half inch slices, heat them quite through in the curry without boiling them, and serve as hot as possible. CURRY-POWDER. — An East Indian pow- der much used in cooking. The prepared curry-powder can be bought in the shops, but is extensively adulterated with very pernicious ingredients, red lead being frequently detected in it. The quantity taken in curry-powder at a meal has been known to produce a serious ef- fect ; and for this reason it is a safer as well as more economical plan to make the powder at home. Take four ounces each of turmeric, coriander seed, and black pepper ; three ounces of fenugreek seed ; two ounces of ginger ; one ounce each of cummin seed and ground rice ; half an ounce each of cardamons and cayenne pepper. Pound them to a fine powder, put in a bottle, and keep tightly corked. CURTAINS. — Window-curtains should be selected in accordance with the general prin- ciples of taste laid down in the article on Decoration. According to their several pur- poses, and the nature of the apartments, the quality of the materials and the manner of hanging them must be determined. In this country particularly, window-curtains are ne- cessary to exclude the cold air which press- es in from the windows in winter when the fires are burning, however closely the sashes may be fitted. But there is another cause for this which is not generally thought of. The warm air in a room which always occu- pies the upper part near the ceihng, coming into contact with the glass, is cooled by it, and, descending immediately in consequence, dif- fuses itself through the lower part of the room and is felt as a cold current coming from the windows though no outside air may actually have entered them. Curtains check this partly by preventing the warm air from reaching the glass, and partly by turning the current side- ways. But though curtains help to keep air out, heavy ones may exclude it too much and also keep bad air in. They should therefore be hung on rings sliding on rods so that they can be drawn entirely away from the window. For the same reason, lambrequins are very objec- tionable, more so even than curtains as they have no opening in the centre, and are fixed obstacles to ventilating the upper part of the room where the air is most heated. _ As to taste, too, this arrangement is certainly inferior to others. The rod and rings are more "con-- 136 CUSTARDS structive " than the cornice, and the general effect conforms to the purpose in view. It is well that curtains are now so seldom used for shutting ventilation away from beds. In low- priced materials curtains are apt to be cheaper than lambrequins because the latter require more fringe. CUSTARDS. — The secret of preparing good custards lies in mixing the ingredients thoroughly together and cooking them over a slow fire ; without attention to the latter point especially it is impossible that custards should be delicate and smooth. To prevent boiling and scorching the milk, the sauce-pan should be placed over boiling water. A very small pinch of salt may be used to a quart of milk ; without it custard is likely to have a somewhat flat taste. Almond Custard. — Take: — Milk, i qt ; eggs, 6 ; white sugar, i teacupful ; almonds, %, lb ; rose-water, 4 tablespoonfuls ; powdered sugar, Yz teacupful ; extract of bitter almond, teaspoonful. Take a quart of milk {half cream is better), heat it to boiling, and add the beaten yolks of six eggs, and whites of four ; a teacupful of white sugar ; and half a pound of almonds, blanched and pounded to a paste with four tablespoonfuls of rose-water. Put it over boil- ing water and stir constantly till it thickens ; then remove and when nearly cold stir up and pour into cups. Make a mdringue with the whites of four eggs and half a teacupful of powdered sugar, flavored with one teaspoonful of extract of bitter almond, and heap upon each cup. Apple Custard. — Take: — Apples, 6 or 7 ; eggs, 10; milk, y/^ pints. Pare six or seven very acid apples, core them, and stew in about a teacupful of water until they begin to feel soft ; then put them in a pud- ding-dish and sugar them well. Beat up ten eggs with eight ounces of sugar, mix it with three and a half pints of milk, pour it over the apples, and bake about thirty minutes. Arrowroot Custard. — Take : — Arrowroot 2 tablespoonfuls ; milk, i qt ; eggs, 3. Mix two tablespoonfuls of arrowroot in a teacupful of cold milk, and add three eggs well beaten ; boil a quart of milk and pour it while boiling upon the arrowroot and eggs, stirring continually ; then put it into a pitcher, set the pitcher into boiling water, and let it boil until it thickens. When done turn it into custard cups and set away to cool. Baked Custard.— I. Take : — Fresh milk I qt ; eggs, 8 ; sugar, 5 to 8 oz ; salt ; nutmeg, or lemon rind. Pour a quart of boiling milk on eight well beaten eggs ; strain the mixture through a fine sieve, and sweeten with from five to eight ounces of sugar according to taste, adding a pinch of salt ; pour the custard into a deep dish, grate nutmeg or lemon rind over the top, and bake it in a very slow oven from twenty to thirty min- utes, or longer should it not be firm in the centre. A well baked custard should be quite smooth when cut, and there should be no whey in the dish. II. (Richer). — Take :-Fresh milk, i}4 pts ; loaf sugar, 6 oz ; salt ; lemon, rind of i ; eggs, 10; cream, }4 pt ; brandy, 3 or 4 teaspoonfuls. Boil together gently for five minutes a pint and a half of new milk, a pinch of salt, six ounces of loaf sugar, and the very thin rind of a lemon ; stir these while boiling hot, but very gradually, into the well beaten yolks of ten eggs and the whites of four ; strain the mix- ture, and add to it half a pint of rich cream. Let it cool, and then flavor it with three or four spoonfuls of brandy ; pour into small custard- cups, and bake in a slow oven from ten to twelve minutes. Chocolate Custard.— TlzZv. --Chocolate, i^ oz ; milk, one pt ; flavored with lemon peel or vanilla ; sugar, 2 oz ; eggs, 5. Dissolve an ounce and a half of the best chocolate in a wineglassful of warm water, and then boil it until it is perfectly smooth ; mix with it a pint of milk flavored strongly with lemon peel or vanilla, add two ounces of fine sugar, and when the whole boils, stir it into five well beaten eggs which have been strained. Put the custard into a jar or pitcher, set it into a pan of boiling water, and stir constantly until it is thick. When nearly cold, turn it into cups or a dish. This, as well as other custards, is very much finer when made with the yolks only of the eggs, of which the number must then be increased. Two ounces of chocolate, a pint of milk, half a pint of cream, two or three ounces of sugar, and the yolks of eight eggs, will make a very superior custard of this kind. Coffee Custard. — Take :-Cofi.ee (strong), i pt ; cream, i pt ; eggs, 8 ; white sugar, i }4 teacupfuls. Make some strong fresh coffee, mix a pint of it with a pint of cream, put it into a sauce- pan and let it boil up once. Beat up eight eggs with a teacupful and a half of white sugar ; turn the coffee and cream boiling hot into this, stirring all the while. Put the whole into a jar or pitcher, set into boiling water, and stir it constantly until it thickens. Pour into custard-cups and set aside to cool. Cold custard. — Take:-A\monds, 2 oz; rose- water, orange-water, or vanilla, 2 teaspoonfuls ; loaf sugar, 2 oz; eggs, 8; milk and cream (mixed), I pt. Pound to a fine paste two ounces of blanched almonds, with two teaspoonfuls of rose or orange water, or vanilla, and two ounces of loaf sugar ; moisten with a little milk, and throw in a few grains of salt. When it becomes of the consistency of thick cream, take it out and beat it up with the yolks of eight eggs ; then gradually add a pint of half milk and cream. Set this over a very slow fire, stirring continually, until it thickens ; then remove, pour it into glasses, and set it away to cool. Half a dozen bitter almonds and a couple of bay-leaves may be used for flavoring instead of rose-water or vanilla. Currant Custard. — Take .--Currant-juice, i CUSTARDS CUTS 137 pt; sugar, lo oz; eggs, 8; cream, ^ pt; lem- on-juice, 2 tablespoonfuls. Mash the currants, strain off the juice, and boil in a pint of it ten ounces of sugar for three minutes ; take off the scum and pour the boiling juice on eight well-beaten eggs. Thicken the custard in a jar or pitcher set into a pan of boiling water, pour it out, and stir until nearly cold ; then add to it by degrees half a pint of cream, and two tablespoonfuls of strained lemon-juice. When the currants are very ripe omit one ounce of the sugar. Strawberries, cherries, red or white rasp- berries, or a mixture of any of these fruits, maybe used instead of currants in this receipt. French Custard. — 7^ galls; sugar, 15 lbs; crude tartar, 3 oz. Take four gallons of npe damsons, remove and break the stones of about one gallon for the flavor of the kernels ; press the fruit thor- oughly, pour upon it five and a half gallons of water, and strain the liquor ; let it stand twenty- four hours, and then add fifteen pounds of su- gar, with three ounces of crude tartar, and fer- ment ; after which it will be ready for bottling. 11. Take .--Damsons, 8 lbs ; boiling water, I gall ; sugar, 3 lbs. Pour upon every eight pounds of damsons one gallon of boiling water, and let them stand three days, when strain off the liquor, and to every gallon add three pounds of raw sugar ; put it into a cask, and ferment with the bung loose ; then bung it closely, and in about four months it will be fine for bottling. DANDELION BEER. {See Beer.) DANDRUFF. — There is no permanent rem- edy for dandruff except frequent and regular brushing of the hair and keeping the head as clean as possible. The use of pomades or grease of any kind must be abandoned or kept within the most rigid limits ; and about once a week the head should be washed with clean cold water with a few drops of ammonia in it, rubbing the scalp vigorously with the fingers, and brushing the hair out dry. The hair- washes and other preparations sold for this purpose are generally worthless, and even when they afford temporary relief, they always aggravate the evil in the end. The cause of dandruff is the failure of the skin on the scalp to perform its functions properly, usually on account of the pores being stopped up with grease ; and the only remedy is to bring the skin back to its normal condition, which can be done only by cleanliness, local friction, and at- tention to the general health. DAPHNE. ^ — There are numerous varieties of this plant, of which the best known is the Daphne odorata, one of the few old-fashioned plants which the modern rage for novelties has not succeeded in driving out. It is an ever- green shrub, attaining the height of about four feet, and remarkable for its long, dark, glossy green leaves, and its branches of fragrant white flowers ; as an indoor or green-house plant it is unsurpassed, flourishing and bloom- ing in situations where most other plants would dwindle and die. The cultivation of the green- house varieties is almost identical with that of the camellia {see Camellia); the same tem- perature will do for both. The plants should have plenty of room, and the pots must be well drained. Potting should generally be done in the fall, about the time the plants are housed, when as much of the old soil should be removed as is possible without disturbing the roots. The chief varieties are : Daphne odorata, which may be obtained of any florist at trifling expense, and is propagated from cuttings with great ease. It is the most desirable variety, from its season of blooming, which is from De- cember till March, according to the degree of heat given. There is also a variety with red flowers, known as D. Odorata rubra. Daphne hybrida is a pretty evergreen shrub, with purple flowers, which it produces very freely, and which are extremely fragrant. It blooms at all seasons of the year, but espe- cially from January to April ; and should be taken indoors in winter. D. Mezeretim is a hardy plant, has white or purple flowers closely attached to the shoots, and is the earliest blooming shrub of our gar- dens, the blossoms appearing in the beginning of April before the leaves expand. This species, notwithstanding its beauty, has a dan- gerous reputation, as the berries which it bears DATE DECORATION 143 are highly poisonous. Its juice is acid, and produces inflammation and even blisters upon the skin. DATE. — The fruit of the date-palm, which grows on the margin of the great sandy deserts in the north of Africa, and forms the principal food of the inhabitants. They are brought here in a preserved state, pressed into a sort of matting called trails, and when sold by re- tail, are cut or broken into lumps and sold by the pound. The fresh fruit arrives here in January, February and March. In buying, choose those which are large, softest, not much wrinkled, and of a reddish-yellow color on the outside. Dates have a laxative effect when eaten in any quantity, and are thought to give tone to a weak stomach. Soaked in water and sweetened, they make a pleasant and refresh- ing drink. DECANTING. — To insure the clearness of wine for serving is an important point. At rest on the shelf or in the bin, it will be clear enough ; but removing it, drawing the cork, and decanting it, very often render it turbid. Be careful not to shake or disturb the crust when moving the bottles about or drawing the cork, particularly in the case of port wine. Never decant wine without a wine-strainer, with a bit of fine cambric in it to prevent the crust and fragments of cork from going into the decanter. In decanting port wine or any other red wine, do not drain it too near the bottom ; there are generally half a wineglass of thick dregs in each bottle, which ought not to be drawn out. In white wines there is not much settling; pour it out, however, very slowly, and raise the bottle up gradually, watch- ing for any indication of dregs or foreign mat- ter. No wine should be decanted in a hurry. DECAY. {See Decomposition.) DECOCTION. — A decoction is the extrac- tion by water of certain principles in vegetable substances by subjecting them to boiling for some time ; the well-known beverage, barley- water, for instance, is a decoction of barley. Many parts of vegetables are not soluble in water, as the resinous parts ; but others, such as mucilage, are entirely so. Decoctions, from the nature of their constituents, very soon fer- ment and spoil ; for this reason they should be prepared in small quantities only as they are wanted, and never used, especially in summer, over forty-eight hours after they are made. DECOMPOSITION.— In hot weather fresh meat is very likely to become tainted if kept any length of time, no matter how many pre- cautions are taken. The decomposition may be arrested and the taint (if slight) removed by sprinkling a little soda over the meat before cooking. The taint may also be removed by covering the meat with common charcoal for a few hours ; or by putting a few pieces of char- coal into the water in which the meat is boiled. DECORATION, with special reference to walls, floors and furniture. |@='(This article attempts to treat only the aesthetic side of furnishing. For the practical side, see Carpets, Furniture, House, Paper Hangings, and Pictures). The man of average cultivation or much more than average cultivation cannot be ex- pected to have an understanding of the rather complicated problems of artistic arrangement of things in his house, unless he has given special attention, and even some hard study to the subject. The knowledge of these things he must acquire by gradual accumulation. He cannot expect to succeed entirely at once. If he will keep himself open to the influence of that which he distinctly recognizes to be good, always preferring to err on the side of simplicity, he may be sure of the eventual attainment of a measurable success. It is hard to point out even the most general principles of this kind ; for the danger is that we shall be too dogmatic, and shut the door on the ten thousand little things that shall some day be waiting to come in. A work of art of any kind cannot be entirely the product of calculation ; the resulfof certain determinations of the mind. The painter has a clear idea of the picture he is to paint ; but in putting it on the canvas, he sees a thousand beauties he had not thought of before. He himself is long in arriving at such rules as he ever learns. After going on for years finding out the uselessness of much that he had before esteemed, he begins to see his way and to do good work. Before "seeing the way," one not only cannot do good work, but cannot understand over well if an- other tries to tell him how; moreover the best part of what the artist learns must always be unspoken, and very often not even arranged in definite thoughts in his own mind. Within a very few years increasing attention has been given to these things. England has been the stronghold of certain reformers. Books have been written pointing out the necessity of principles in art, and callingatten- tion to many important truths long neglected; and designs have been made, a few good, and many in the various stages of badness. The authors of these books and designs, in their intentness on general truths, have left un- noticed those equally important truths, harder to seize and name, which have to do with the graces of art. Of course, this in a great measure was unavoidable. Angularity. — One would think, to see some of the books, that anything but angularity of form and figure, hard decisiveness of line, and crude "flat" color,— too much beauty, in fact, — must be incompatible with truth and honesty in artistic furniture or decoration. The angular is good, but so are many other things. Man is not all elbows. Curves badly designed, curves out of place, or an excessive propor- tion of curves are not good. Indulging in a flourishing penmanship of art, because we wish to do something and do not wish to take the trouble to think, is worse than the severest angularity. A box is a very useful thing, and properly an angular thing. But why, in the modern English fashion, be so eager to call lU DECORATION attention to its straight lines and corners, as if they were the only virtues it possessed ? Every one has opportunities to see how the Japanese deal with it. They give the edge a delicate quarter bead ; or simply soften it off with a scarcely noticeable rounding. They sometimes give a gentle bending inward to the corners ; and their decoration of its surface is entirely independent of its structural form. They do not allow it to deny its construction, but they make it so modest that it shall not loudly proclaim its accidents of being. By much the larger proportion of things that we put in our houses are primarily con- structed for other purposes than to merely please the eye. Flowing lines are beautiful; and the curve has infinite possibilities, while the straight line is the most limited of things : but the limited is a large part of all things ; and infinite possibilities have ruined more things than shapes and forms. Honest construction. — The first point, as has been insisted on so much of late, is honesty of structure to begin with. If a chair, being made of pieces of wood joined together, gives way at some of the joints after a few months, let one see that it was not perfectly framed, and reject the mode. If the chair of his great grandfather's day (probably despised for its simple unpretending character), after years of use is still strong, let him believe in the strength which endures. Let him also see that the most beautifully designed chair is the one with nothing but its most necessary parts, beauti- fuUy treated. (And his great-grandfather's chair is probably the most beautiful one he has in his house.) Let him see that parts shaped in violation of the nature of the wood they are made from, are weaknesses, and that ornaments fastened on are only incumbrances. If to decorate is to adorn, it is as well to re- member that only to the worthy thing belongs the worthy adornment. When we decorate a sham, our decoration becomes but a sham added to a sham. The greatest beauty of design in anything for use, is always the result of the beautiful treatment of the proper struc- tural parts, and not the result of added or complicated parts. For a good thing to per- fectly and fully show its nature and char- acter, is for it to show beauty. And, for it to contradict or conceal its character, and pretend to the character of another thing, is for it to be unbeautiful. It may have certain mis- placed external aids, beautiful in themselves, sometimes so beautiful as to lead us to over- look many faults. But models, where beautiful parts conceal many faults, are not to be deliber- ately chosen. Indifference to having things good and honest in themselves inevitably brings bad art. Always, in the long run, ac- cording to the worth of the thing treated, will be the skill devoted to its treatment. Bad construction illustrated. — In the room where this is written there is an oak chair, probably intended by the cabinet-maker for a dining-room chair. It is better than a large proportion of tnose to be found in the shops. The front, back, and side-rails forming the edges of the seat, are very fairly framed into the four uprights ; two forming the front legs, and two forming the back legs and side pieces of the back. All this is good. But, as the back inclines, and the back legs turn out- ward, to preserve its balance, the two long up- rights cannot be straight pieces ; they are, therefore, sawed to a curve, instead of being bent, or selected pieces of a natural curve. In consequence of this the grain of the wood crosses the back legs diagonally, and one of them has split near the foot, and been clum- sily mended. The legs taper towards the feet, where they are bored to receive castors, instead of being fitted into a sheath or cup of the castor in the old-fashioned way. The con- sequence is that two of the legs are split by the leverage of the shaft of the castor. To prevent the chair from being " common," and at the same time to avoid the expenditure of time-consuming labor, the top and bottom rails of the back are sawed out in rather extraordi- nary shapes, necessarily thick and clumsy, to jDrevent the pattern from weakening them too much. Then, in an attempt to lessen some of the clumsiness of the top of the back, a small moulding has been worked and glued on ; and, as it was impossible that the direction of grain of wood in the moulding and in the back of the chair should everywhere agree, one part of the moulding has split off. The uprights of the back are finished with ornamental knobs; but instead of the knobs being simply the ends of the pieces of wood finished — because a finished end is more agreeable to look at than a squarely-cut off butt — they are turned and fastened on with dowel pins and glue. One of them can be taken out and put in like the stopper of a vinegar cruet (perhaps with a not unsimilar result). The whole is covered with a thick varnish, which injures the color of the wood, looks extremely disagreeable wherever there is an edge, and renders every bruise and scratch doubly conspicuous. Elaboration not necessarily ornamental. — We are too much in the habit of supposing that any way which is something more than the most simple way of treating a thing, must be an ornamental way. The knobs and mould- ings and sawed figures in the chair just spoken of, could only seem ornamental to the most uncultivated taste and perception. The sawed work is not bad because it is sawed, but be- cause, being sawed, it cannot be both delicate and strong, firm enough for its place. The help- ing the shape by a sort of cornice moulding stuck on, even if it were finely designed and worked, would not be good. Nothing, how- ever rich or rare, can be ornament unless it adorns ; and it cannot adorn unless it has some kind of pertinence to that to which it lends itself. There is such a thing as fatiguing elaboration. So we sometimes find that simple, good tex- tures — such as are produced by threads in DECORATION 145 stuffs, or grain in woods — are better in certain places than ornamental detail ; that they give neither vacancy nor sufificient fulness to de- prive better things of their importance. The kind of elaboration which is necessary for full expression, and the kind of finish which is not finish for the sake of finish, are good. But that elaboration and finish which is inde- pendent of thought and labor, such as the smoothness, evenness, and accurate spacings and markings given by the help of machinery, must always be contrary to the spirit of art. A smooth texture and a feeble expression, a mathematical precision of form and no life, a perfect evenness ot color and no subtleties of contrast, often go together. Over-accuracy in small things, and too perfect a finish to corres- pond to the worth of a thing, gives us the idea of time wasted. The best artist never grudges labor so long as he can add import ; but when he can only add polish, he stops. When he has a fine curve to draw, he does it with all the accuracy required for its subtle expression ; but when he has to draw a circle or straight line, which do not have so particular an expres- sion, he does not always do it with so great accuracy. Oonsiflt the relations of things. — In furnish- ing and decorating an ordinary dwelling- house, we must consider the occupants' style of living, and the sizes, aspects, and uses of the room ; richness or simplicity, and scale and number of parts, warmth or coolness of color- ing, and fitness of ideas of association being therein observed. A leading idea should con- trol the management of each room, and of all the rooms, as a whole ; the different rooms contrasting, but the transition from one to another being rather a " mild surprise " to the senses than to the mind. The absurd idea of one style for the drawing-room, another style for the dining-room, another for the library, savors rather of the curiosity of the museum than of the quietness of home ; and shows a disposition to regard art as a pretty plaything, rather than the outward expression of a digni- fied life. The indiscriminate mingling of variously constructed and fashioned pieces of furniture, of the ordinary patterns of Brussels carpets and Eastern rugs, and of incongruous orna- mental articles and pictures, is fatal to style and dignity. Fashion no guide. — Fashion and caprice in these things cannot be a help but only a hin- drance. For beauty is of a nature unchang- ing. Of course as our perception of beauty may be growing, the love of newness is not inconsistent. Beauty is infinite and each new phase that we discover may well give us pleasure. But the love of novelty for its own sake, change because it is change, is fatal to •the health of art. There is no help to be found in some of the new affectations in furniture and decora- tion — the decoration mannered, prosy, and harsh in its contrasts, and the furniture, made lo often in protest of some former sham or ab- surdity, with a little common sense, and a vast deal of bad taste, having for strong points clumsiness of structure, and ornamentation of restless chamfering and coarse mouldings, with badly painted tiles let into the wood- work, drawing the eye by a harsh spot of color and disagreeable contrast of texture to a de- sign composed without thought or feeling. There must be contrast, but it must be har- monized contrast. Good contrast is that which makes us recognize the qualities of things by showing us how they differ with their neigh- bors. Harsh contrasts, discords, may become parts of the finest harmonies by having that which shall lead to them and from them. If the discord is such that it shall catch the eye sud- denly, and require it to make a jump to get away again, it is, instead of a simple discord, a false note ; a fragment of another key. The discord should be the bringing together of two things so harshly opposed, that by them- selves no kind of similarity can be discovered; but which by their accompaniments lead to the perception of a common ground of meeting. Flat decoration. — One of the doctrines of the advocates of this decoration and furniture is " only flat decoration for walls." They say, "common sense points to the fact, that as a wall represents the flat surface of a solid ma- terial which forms part of the construction of a house, it should be decorated after a manner which will neither belie its flatness or solidity. For this reason all shaded ornaments and pat- terns, which by their arrangement of color give an appearance of relief, should be strictly avoided. Where ornamental forms are intro- duced they should be treated in a conventional manner, — /. e., drawn in pure outline, and fill- ed in with flat color ; never rounded." But, surely, the great painters did not teach us so to believe. A picture painted on a movable ma- hogany panel, or on an immovable stone wall, is painted ontheflatsurfaceof asolid material, and in no way belies it. The truth is, that imi- tative painting on the flat surface of a thing, of structural features sometimes belottgingto that thing {^or instance, mouldings, pilasters, panels and niches on a flat wall), does belie its flatness. But the making use of that flat sur- face for the display of painted ornament or story, in no way belies flatness or solidity or any other structural condition. The true art- ist would prefer not to have equal outline or flat unmodulated color. Flatness is related to vacancy, and art as well as nature abhors a void. We often accept willingly flatness of pattern. But such patterns according to the measure of their goodness, will be varied with passages of minutely broken parts and com- paratively solid masses, in a general way sug- gesting to the eye at a short distance, a play of light and shade and color. Conventionalism should not be sought for its own sake, as if it were a thing excellent in itself; when its only virtue is to stand for some- thing better. If conventionalism means, as 146 DECORATION it seems to with many modern designers, that where a natural form is bounded by a curved line, it shall be represented by a straight; where it has a rounded projection, it shall be represented by an angular one ; and where color is changing, it shall be crude and flat, then it is not good. Such a conventionalism is' a kind of grotesqueness without beauty or meaning. The grotesque in art is that peculiar, humorous conjunction of things which is set beside serious things for relaxation, and for contrast; it is always significant of something, and not a mere contradiction of the beautiful. It is always humorous, for it is an attempt to say that for which no accepted phrases have been discovered. Right conventionalism is a kind of short- hand, really used because of the embarrass- ment of our riches, used because we must sacrifice enormously more than we keep, giv- ing hints and suggestions of a wealth that we never show. But it, at least in its old forms, is a thing that we hope to use less of to-morrow than to-day. A GOOD WAY TO BEGIN WORK. It is always best to begin by first consider- ing those things in which we have least room for choice. On account of the change and want of aim of " fashion," the least variety is to be found in floor covering, and the greatest in wall covering — supposing we use wall paper, which is almost always the best where econ- omy is a motive. The first step, it is true, that time dictates in preparing the house, is to color the wood- work and the walls. But this being done to suit the taste as far as it alone is concerned, trouble is apt to come in finding carpets to cor- respond. As the accessible variety of wall paper and tints for painting is so much greater than that of upholstery and carpets, it is best to select the carpets at the very outset. Then it will be comparatively easy to find appropriate furniture and, that being selected, to find appro- priate wall pajjcr and to paint appropriately, if the woodwork is to be painted. One strong argument in favor of unpainted woodwork, especially as compared with that painted white, is that it will tone in with a variably greater variety of carpets and wall decorations. White woodwork is constant- ly bringing to grief the best laid plans of wall and floor decoration. Pretty papers and carpets have more than once been sent home and even put in place before it has been real- ized that the uncompromising woodwork must kill them. FLOORS, AND FLOOR COVERING. For the floor of the entrance or hall, encaus- tic tiles are best in durability as well as in appearance. Combinations of these may be made good and harmonious in color if we will but be simple and not attempt display. Marble tiling, to be satisfactory, must be ex- pensive, and demands the exercise of great taste and judgment. Next to tiling, hard wood, paint, or even oil cloth, if it can be had of moderately fair design and color, should be preferred to carpet. For other floors in the house a large rug, reaching to within about a foot and a half or two feet of the walls, is, for many reasons, to be preferred to a nailed-down carpet covering the entire floor. This may be made up of carpet- ing sold by the yard, with a border ; or may be an Eastern carpet in one piece, which of course is very greatly to be preferred. For the floor itself hard wood is best. If it have a border, one of simple design should be chosen, avoiding conspicuous spots or zig-zags, or sharply contrasted stripes. If it is to be paint- ed, the carpet, furniture and wall paper should first be chosen, then the floor color agreeably to all of these, contrasting not too strongly with the carpet, or the effect of breadth over the whole floor may be destroyed. In the carpet the contrasts and colors should generally be not too striking, because it is the thing most under our eyes when they often need rest. If the texture be a deep velvety pile, the contrasts of lights and darks and separate colors may be greater. Generally, it had bet- ter be inclined to the dark and warm in tone. Aggravating lessons in geometry, as well as roses, scroll, and pictures, as subjects of design in carpet are things to be tabooed. There are to be found carpets of fair design copied from Eastern patterns, but their over preciseness and painful small accuracies, and their inferior- ity of color, leaves them far behind a genuine Oriental carpet, with its slight pleasing way- wardness. MOVABLE FURNITURE. In choosing furniture, consider the colors of the woods. Against a wall of dull red, black, or dark oak, will generally look well. And with a wall of sage or olive-green, greenish- blue, or dull grey-blue ; mahogany, oak, walnut or rosewood. Yellow with black and some kinds of grey always looks well. Rarely choose any wood lighter than oak. If the articles be of somewhat light construction they may contrast rather strongly with the floor and walls ; if large enough to make important masses in the room the contrast should not be of a sudden and violent kind. The introduc- tion of black in furniture is often of great value. Generally take the plainest and most reasonably constructed furniture that you can find. Avoid in it extravagance of shape ; curv- ing fronts to drawers, things made to imitate drawers and doors, and lumps of carving glued on. Do not lightly and without consideration choose adjustable chairs, extension tables, and shutting beds. Avoid having a piece of fur- niture which is not quite sufficient for its uses, and so has to be eked out by other insufiicient things : such as two or three inconvenient make-shifts for book-cases, cabinets, etc. DECORATION U7 Upholstery of chairs and sofas may con- trast with floors or walls ; there can be no rule ; sometimes one plan will be found the best and sometimes the other ; or a partial adoption of both. The larger the pattern in furniture, coverings and curtains, the less conspicuous should be their colors. Curtains may generally harmonize pretty closely with the furniture upholstery. They may often be somewhat more lively, as, in the day time the light does not fall on the surface the most in view, and at night they should not break too suddenly the general effect of pictures and furniture against the walls. They should always be suspended from rings on rods. Lace curtains, except where mere screens against the inside of the window sash, are not to be commended on any account, to say the least. WALL-PAPER, WALLS, AND CEILINGS. The carpets being selected, httle difficulty need be experienced in properly coloring the walls and woodwork. Woodwork. — (See above under " A good way to begin work.") If the doors and casings in a room be of hard wood, their color is of importance in con- nection with floor and walls. If they be paint- ed, the colors may well be of such tones as will more strongly contrast with the walls than with the carpet, the doors themselves being more nearly like the wall than the casings around them are. Ceilings cannot be left plain unbroken sur- faces of white plaster without sacrificing the harmony of the room, if the least degree of fulness of coloring be attempted in other parts. They may generally be made light- er than the side walls, and slightly contrast- ing with them. With the walls very light, they may be darker. In any case they should have as much gentle variation of light and dark and color as may be. A fashion of showing the construction of the floors and roofs above, is a thing to be wished by all de- corators. It would add more to the effect of the rooms we live in than one-half of what we now take pains to do to them. Papers. — In choosing wall papers avoid over brightness, display, sharpness, or angular- ity of pattern. It is not necessary that they should be precisely and accurately " made out." It is as well that something should be left to the imagination. Prefer those of a general tone of warm grey, and but few detached broken colors ; or creamy ochreish yellows ; or sage, citron, olive and tea greens ; or dusky reds. Blues are the hardest to choose ; they should generally incline to green or greenish-grey, or to the quality of blue of some kinds of old china. Rarely or never choose stripes, what- ever your friends may say about their making your rooms look higher. Sometimes they do so, and sometimes they do exactly the reverse by calling attention to the shortness of the space they have to run. They more often than not produce a bad effect on a wall. Dado. — It will often be of advantage to have a plinth or dado around the room varying in height from one and a half to four feet, of a color of about the same degree of force as the color of the floor. It should be plainer in design than the wall above ; and may often with advantage be absolutely plain. The hne is invaluable where there are pictures. Dadoes to passages and staircases, where there is no wainscot, are good on account of their useful- ness as well as appearance. They had best be made of paper of such a pattern that where a piece is rubbed off, another may be substituted. It is not always the case, as is constantly said, that a wainscot or dado makes a low room look lower ; for it is interrupted by doors and windows and large pieces of furni- ture. Entire blankness and absence of detail never make a space look larger. Detail is always good when sufficiently subordinated, and always bad when obtrusive. Simple treat- ment is what is required, that the space shall not be so cut up as to leave no leading feature. Border. — A border or frieze does often make a room look lower. It arrests the eye at a lower point than the top of the wall, and by its uninterrupted line carries it around the room at that level. Pictures. — The walls may properly be allowed to furnish the key for the whole scheme of color ; and not necessarily namable color as red, green or blue ; but hue, tone, what might be called atmosphere. In pro- portion to the absence of pictures walls re- quire a strong and elaborated treatment. If slight water-color drawings or prints are to be hung on them, walls should be light and delicate. If oil paintings are to be hung, the particular pictures should be consulted,^ as far as possible, beforehand. It is often said that water-color, and oil-color pictures, or either of them with photographs and prints, should never be hung together on the same wall. But it is as well not to make quite so broad a rule. We have seen a water-color drawing which erred by having too much of one particular color hung with good effect by a cool brown Liber Studiorum print, and a photograph of a paint- ing made to glow with a warm hue by a neigh- boring blue. ADAPTING THE NEW TO THE OLD. * If in taking a house you fall heir to modes of coloring in paper, wood work or paint, which are not good, but which you never- theless must keep, modify your further furnish- ing so far as you can so as to be in harmony with them, even though in itself it is not what you would prefer. But, if the forms oi wood work, plaster ornaments, etc., be bad,_ do not let that influence your further choice. It mi^ht lead to consistency, but it would be a consistencv of ugliness. Supposing the wood 148 DECORATION work to be painted white, after the common fashion, any system of full coloring for the further decorating and furnishing should not be attempted. With large spaces of white paint or smooth white plastering opposed to large spaces of coloring you cannot have a harmo- nious result. REMARKS ON THE VARIOUS ROOMS. The hall it is well to have rather darker than the rooms opening from it, on account of the agreeable contrast. It is also well to have the coloring quiet and grave, without strong contrasts and never rising to positive color. The ornamental detail should be very restrain- ed, it being rather out of order in a place which is principally a passage, and more tell- ing if kept for other parts of the house. Large comparatively blank spaces are in place here, the incidents of light and shade often giving enough variation. Dining-room. — Probably the fashion of having a dining-room sober and rather dark in its coloring, came about because of the table and those around it being the chief point of interest, and also of the pleasant con- trast of the drawing room. When the sideboard is simple in its lines and dark and subdued in color, whatever is put on it will show to better advantage. The drawing-room of course should be somewhat light and gay ; fitted to be bright at night and should not have any point of con- centration, or be too decided in any way. The library, where it is a library, should contain nothing to distract the attention ; the ornament and coloring should be of the most quiet kind. Instead of things being so arranged as to appeal to the eye, the eye should have to search for things. Bed-rooms ought to be airy and rather light. But curtains hung so as to be easily drawn to shut off draughts and light are desirable. If the furniture is to be bought in the shops, the plainer it is the better. GENERAL ADVICE. Advice in these things can only be of value so long as we remember that it is but advice, but the occasion would probably be rare when we could not let the following have the force of rules. North rooms, South rooms, poorly or fully lighted rooms, whatever their uses may be, should have some attention given to making their coloring suit their respective quantities and qualities of light. In doing this, that kind of contrast between different rooms in a house which is always pleasant, is secured. Adhere as much as possible to simplicity of general arrangement. Avoid on the one hand meagreness, and on the other hand what is perhaps worse, overcrowding. Beware of " hard-finish " and white paint, and all large spaces of plain white in carpet, curtains, walls, or ceilings ; of brilliant things, large mirrors, displays of gilding and marble, and elaborate cast metal gas-fixtures, long lace curtains, sentimental statuettes and bronzes, and an undue abundance of small " artistic " things. It is better not to indulge a fondness for that useless order of things which includes "tidies," "mats," worsted embroideries, etc. As we usually see them they are harsh, spots of white or inharmonious vivid color, and not untrying to the nerves of those who do not feel at liberty to treat them with disrespect, and who do not like " fancy things," although they may care for art. Finally, do not be disturbed if your house be simple, inexpensive, and unpretending; but do be disturbed if it be "cheap;" that is, if it be evidently not a fine thing, while it makes a shallow pretence by being dressed up in the fashion of a fine thing. Extreme simplicity and great dignity may go together — dignity and cheapness never. Remember that a quiet harmony of colors, and the simplest mode of arranging simple things, are always good, and that brilliance, abundance, and extravagance, are always, at least, near the perilous borders of no-land. A FEW GENERAL RULES CONCERNING THE DECORATIVE ARTS. I. A work of art of any kind is produced only when the desirableness of it is seen. It is the working out of an idea, and not the result of an ambition of making something new to attract attention and win applause. II. Any work of the decorative arts should possess fitness, proportion, harmony, and sug- gestiveness. Its fitness, proportion, and har- mony should not only concern the relations of the various parts to each other, but should refer to the occasion of its being, and also to everything that accompanies it. Its sugges- tiveness should be of that kind which hints at what is, for the occasion, most agreeable to the mind and eye. Hence, in all good periods, forms from the vegetable and animal worlds, and the creations of the ideal world, as accept- ed at the time, have been favorite subjects ; while very small portions of angular or crude geometric forms have been allowed. III. Whatever quality or condition of beau- ty may be agreeable to the eye in nature, will be agreeable to the eye when made use of in art. IV. The primary reason for the decoration of surfaces in variously disposed masses or hues or colors, is to obtain an agreeable modu- lation, tending to gently disturb a sense of entire smoothness or flatness. V. General arrangements should first be cared for, divisions and subdivisions being less and less marked and prominent. The treat- ment never leading the eye to the study of separate parts before recognition of the whole. DECORATION DEPILATORIES 119 VI. Lines should be associated and have relationship to each other, and sympathies of tendency, radiating, or converging. VII. Large, flat spaces, unbroken by lines, figures, forms, or colors, or by play of light and shade, should be avoided, especially where there is firmness or smoothness of texture. VOL Purely geometric figures or arrange- ments of figures can never be satisfactory un- less partially obscured by passages of varying light and shade, interrupted by inferior figures or forms, or dominated by superior figures or forms. IX. Mathematical precision in drawing geo- metric figures, or in patterns of regular or formal design, should generally be avoided. X. The conventionalization of forms of objects should never be sought for its own sake. It should be of the kind made necessary by the restrictions of place and means. XI. Ornamental figures and forms may be subject to geometrical arrangements. But all large styles depart more or less widely from any too evident geometric arrangement of parts. (In ornament, as in verse, a rhythm which is too obvious is less agreeable than too great irregularity.) XII. Material should never be so treated as to assert itself for what it is not. XIII. Imitations of textures, or accidents of surfaces, used to give to one thing the character of another thing — such as the imita- ting of the figured grain of woods and the veins of marble-should be strictly avoided; unless used as mere hints in a pictorial arrange- ment. XIV. Decoration should be applied to neces- sary constructions ; but unnecessary construc- tions, or imitations of constructions, should never be used as decorative in themselves, or as a means of introducing decoration. XV. In ornamenting a construction, its ex- pression of use or purpose as shown by its general form, should not be disguised or con- tradicted. XVI. Positive color should be avoided in large uninterrupted spaces, and confined to small portions. In fine coloring, the prevailing hue is made up of divisions and subdivisions of more decided colors. XVII. Any arrangement or composition of colors which is to stand by itself, and not de- pend upon association with other compositions, cannot be good if in it any one of the three primary colors is wanting. XVIII. Color may be applied independent- ly of details of form ; as in tHe spots and stripes of many flowers and animals. XIX. Gold should generally be contrasted with dark color. In many cases where bright- ness, delicacy and breadth are desired, it may be contrasted with light hues or colors. XX. Patterns on a ground of different color, or degree of intensity of the same color, if much broken or minute in parts, or of extreme simplicity, may be used without outline or edging. XXI. Patterns on a ground of a different color may be treated with an outline or bound- ary of color, contrasting with pattern or ground or both. (Examples in Eastern Rugs.) XXII. Patterns in gold on colored ground, may generally be separated from the ground by an outline of darker color or black. XXIII. Patterns in color on a gold ground, may generally be separated from the ground by an outline of a darker color or black. It should also be remembered that no«coiors in themselves give the appearance of nearness or distance (as has been asserted), thus be- ing more fitted for the nearer or farther parts of a form. We are in the habit of associat- ing blueness with distance because of the blue- ness of the sky and distant mountains ; but the same mountains look no nearer when pur- ple ; and the sky, although much bluer at the zenith, looks no farther off than at the horizon. The red and yellow in the sunset sky appear farther off than the blue shirt of the laborer returning home from his work. And in the house a blue plum appears no farther off than a yellow one when with it in a dish. Any color may be made to advance in the sense of being made to attract the eye, or may be made re- tiring in the sense of being "quiet." Hues or colors depend on their treatment or associa- tions, for their prominence or quietness. DEER. {See Venison.) DENTIFRICE. {See Teeth.) DEODORIZERS. — These might be appro- priately classed with disinfectants, but as there are times when unpleasant smells may require neutralizing which do not necessarily point to impurities or infection, we will mention here a few methods of deodorizing a room. It must not be supposed, however, that when the cause of a disagreeable odor comes from im- pure or injurious matters the danger can be averted by simply masking the smell. Coffee is one of the best of deodorizers. The best mode of using it is to dry the raw coffee, pound it in a mortar, and then roast the powder on a moderately heated iron plate until it assumes a dark brown tint ; then lay it in a plate in the room to be sweetened. Sugar also is excel- lent, and a convenient way of using it is to bring in a few coals on a shovel and sprinkle the sugar over them, renewing it as the smoke ceases to rise. Brown paper or cotton rags burnt in a room are unsurpa^ed as a deodorizer, and purify vitiated air very quickly. For a sick- room nothing is more grateful and refreshing than to sprinkle cologne around the bed and curtains and to blow it through the air of the chamber. A pail of clear water set in a newly- 'painted room will remove the smell of paint, and modify the danger of sleeping in newly- painted rooms. Vinegar boiled with myrrh or camphor and sprinkled in a sick-room is also very pleasant and purifying. {See Disinfect- ants.) DEPILATORIES. — Substances for remov- ing superfluous hairs. Many of them are of- fered in the drug-stores, but they are mostly 150 DEWBERRY DIAPHORETICS unsafe to use, as they have either an arsenical or caustic basis and are consequently highly injurious to the skin. Plucking out the hair by the roots is by far the best way of removing it. In cases where this will not answer, the following depilatory is less objectionable than any that can be bought already prepared : Take of best lime, slaked, one pound ; orpi- ment in powder, one ounce ; mix and keep in a well corked bottle. To apply, mix a small portion with water to the consistence of cream, spread it upon the hair and let it remain about five minutes, or till it begins to burn the skin ; then remove it with an ivory or bone paper- knife, wash the part with water, and apply a little cold cream. DEWBERRY.— A variety of the blackberry sometimes called running blackberry, because of its growing on a vine which creeps along the surface of the ground. Dewberries ripen rather earlier than blackberries, and in sunny situations attain a large size and have a pecu- liarly sweet and agreeable flavor, approaching that of the strawberry more nearly than any other fruit. They are seldom found in the market in any quantity, as they are not often plentiful enough to pay for systematic picking. They may be prepared for the table in any of the ways that blackberries are. DIABETES. — A disease in which a very large quantity of saccharine water is passed daily by the patient, accompanied by great thirst and general debility. It may attack people of any age, but is far more fatal, and runs a much more rapid course in children and young people than adults or those of advanced age ; amongst the latter a small quantity of sugar in the urine may be present at one time and absent at another, and these cases seldom need cause much anxiety. It is at present an unsettled question whether the liver or the blood is at fault in this disease, nor is it yet determined what part the nervous system may play in it, but it is an ascertained fact that irritation in certain parts of the brain will pro- duce sugar in the urine. The kidneys are not the seat of mischief : they merely allow the sugary urine to pass, and, in doing so, suffer more or less in the process. The most marked symptoms of diabetes are great thirst, dryness of skin, and passing an immense quantity of urine. The thirst is so great that the patient is- always wanting some liquid, and will drink as much as four or five gallons of water a day in some cases ; two or three gallons is a very common amount. Since they pass so much urine, the other tissues of the body are dryer than usual ; the skin feds dry and harsh, and an eruption is liable to break out, and sometimes boils form ; the nails are dry and often chip in consequence. The bowels are confined, and the motions are gen- erally firm and dry. The urine is light in color, but rnuch heavier than usual, from the great quantity of sugar present in it. Sugar may be detected in the urine thus : Take equal quan- tities of urine and liquor potassae in a test tube, add a few drops of a solution of sulphate of copper, and boil; the solution will become first yellow, then orange, and finally of a deep horse-chestnut color. The test requires, how- ever, to be carefully performed by a person possessing some experience in animal chemis- try — to produce a satisfactory result. The appetite is generally good, and even excessive in some cases ; the tongue is often dry and red, and the temperature rather lower than usual ; the patient sleeps well, and the general health may go on for a considerable time without be- ing seriously impaired. In the course of time there is more or less wasting of the body, and a liability to disease of the lungs. Cataract is also a by no means uncommon complication. In young people and children, the disease often runs a very rapid course, and may result fatally in six weeks after the commencement of the symptoms ; much more commonly it lasts for two or three years, and, in old people, sugar may occasionally appear in the urine without any harm resulting. Death often takes place by suppression of the urine, followed by stupor, coma, and perhaps convulsions; or it may occur through general exhaustion, or from disease of the lungs. Treatment. — The treatment of diabetes generally consists in confining the patient to a diet from which all starchy or saccharine articles of food are, as far as possible, exclud- ed. Brown bread, bran biscuits, meat, green vegetables, milk, etc., may be allowed, but ordinary bread, sugar, rice, potatoes, etc., are prohibited. Peisistence in this plan is often followed by much relief to the patient, causing him to gain strength, lessening his thirst and the quantity of urine, but it will not cure him ; nor, at present, is any remedy known that can eradicate the disease. Since there is so much thirst, a large amount of water must be given — as much, in fact as the patient likes. Raw meat has been found to be beneficial in some cases. Various preparations, as diabetic-bread and diabetic-biscuit, have been recommended ; but few can continue their use long, as they eventually tire of keeping to a restricted diet. There are certain cases in which persons pass a very large quantity of urine without hav- ing any sugar in it : they are then said t® be suf- fering from polyuria, or diabetes insipidus, a disease of much less importance. DIAPER. {See Damask.) DIAPHORETICS. — Medicines which in- crease the insensible prespiration. When they act very energetically, they are called sudor- ifics. During the administration of these reme- dies it is essential that the surface of the body should be kept warm ; and for this purpose wool is generally employed, in the shape of flannel or blankets. Exposure to cold air is also to be avoided, as well as the drinking of cold water, though this in strong constitutions is often productive of extensive perspiration, and many people take a glass of cold water at night before going to bed, with the view of producing perspiration when they feel that DIARRHOEA 151 they have taken cold. It is a bad plan, in order to check excessive sweating, to expose the body while bathed in it, or while clothed with wet garments ; but these should at once be removed and dry ones of a hghter character put on, or else the clothing should very gradu- ally be made lighter, avoiding any sudden transition which would be hkely to produce a chill. (a.) Antimonial powder (compound powder of antimony), 5 grains taken at night, with a basin of warm gruel or white wine whey. ((^.) Dover's powder (compound powder of ipecacuanha), 5 to 10 grains, taken at night. (c.) Liquor of acetate of ammonia, i ounce ; ipecacuanha wine, 10 minims; sweet spirit of nitre, 20 minims. Mix, and give at night, or oftener if necessary. DIARRHOEjA. — Diarrhoea is in many cases a symptom rather than a disease. It is present in typhoid fever, is a frequent accompaniment of consumption and diabetes, and is produced by a number of pathological conditions which only a physician can understand. In its slight and more common forms, it is caused by indigesti- ble food, or ordinary food eaten in too great quantity ; by change of diet ; by violent men- tal emotions : and by sudden changes of tem- perature, wet feet, and exposure to cold. When indigestion of food is the cause of diarrhoea, the purging itself soon removes the disturbing substance and the diarrhoea com- monly ceases ; if this should not be the case, a moderate dose of laudanum (fifteen to twenty drops) will generally prove effective. When the diarrhoea is produced by exposure to the cold or the like, a mild farinaceous diet, rest in bed, mustard over the bowels, and the use of laudanum or laudanum and brandy in small doses, may be had recourse to ; in such cases too, the patient is generally benefited by wear- ing a flannel bandage around the abdomen, which may be retained after the attack to prevent recurrence. In Children. — When diarrhoea appears in infants and young children, as it is very apt to do in the summer, it should be attended to at once ; not always stopped immediately, since it is often an effort of nature to throw off something which is better away, but if allowed to run on it speedily becomes dangerous. The question as to when the discharges from the bowels should be stopped and when they should be assisted is a very difficult one to decide ; but the following observations may be useful to mothers. A diarrhoea which consists simply of stools rather loose, but otherwise of natural appear- ance is the least important ; when they become quite watery, and their several ingredients seem separate and unmixed, it is more grave. Very watery discharges, especially when ac- companied by vomiting, are symptoms which should cause a physician to be summoned at once. When the disease attacks a nursing infant, the discharges should be carefully ex- amined, and if curds appear in them the prob- ability is that they are caused by over-feed- ing ; the child nurses too long, or too often ; and the stomach is only able to curdle the milk without digesting it completely. The remedy for this condition is to nurse the child at longer intervals, or to give it less at a time : and it is most probable that both a longer interval and a smaller quantity are needed. The sleeping room should be well ventilated, and at least once every day the child should be carried out to walk, or ride, so as to be thoroughly refreshed. If these dietary meas- ures do not check the diarrhoea, resort may be had to chalk mixture (containing no paregoric), of which from half to a whole teaspoonful may be given once every two or three hours. This medicine should always be shaken up before a dose of it is poured out : and, as during warm weather it is apt to ferment, about half an ounce of the compound tincture of cardamons should be added to every four ounces. With this, the dose of the mixture may be made a little smaller. When diarrhoea occurs in a child that is nursed in part and fed in part, it should at once be con- fined to its mother's or nurse's milk, even at the expense of some drain upon her. This will by itself generally effect a cure, but the chalk mixture may also be used if necessary. If the child is weaned a milder diet must be tried. Its milk must be boiled and skimmed, and perhaps reduced in quantity. If this ap- pear still to irritate the bowels, it may be well to try changing to the milk of another cow, and when all these fail, or sooner if convenient, a nurse should be found. The child that is weaned, however, very soon forgets how to nu^se and cannot be made to take the nipple ; in such a case the nurse's milk should be drawn and fed to the patient. For a child that is older and that has become accustomed to a solid diet, the same general treatment must be adopted. All sub- stances which are not easily digested should be at once abandoned. The diet must be limited both as to its elements and its quantity. Rice is one of the articles most frequently resorted to, and when it is rehshed is beneficial ; but it often becomes disagreeable to the child if given continuously, and other articles can be selected which are equally useful. The sweet potato is one of these, but it should be thoroughly ripe and perfectly sound, and should never be given even to a healthy child if it has become in part black or has the smell of rose-water. Arrowroot is good, and so are very light wheat bread, and crackers. Still, the child will often require something besides this diet. Boiled milk is a very good addition to it ; and when this does not agree with the stomach, soups, broths, chicken and beef-tea, may be resorted to, and these may be thicken- ed with rice. When any meat is used, the fat should be carefully skimmed off. As to med- icines, a child that has been accustomed to a solid diet must be treated much as younger children, though somewhat more powerful 152 DIET astringents may be added to the chalk mix- ture. Dr. Parker recommends this combina- tion : Take of chalk mixture three ounces ; of tincture of kino (or catechu), half an ounce ; of compound tincture of cardamoms, half an ounce. Of this, the dose for a child two years old is one teaspoonful every two hours, if the discharges are very frequent, and at longer in- tervals if not— care being taken to shake the bottle before pouring out the medicine. It is well, however, to give first a teaspoonful of syrup of rhubarb, especially if any undigested food has been passed. A child with diarrhoea should be limited in its use of cold drinks and especially of water, of which it will drink large quantities and very frequently if allowed to do so. Its milk should be given as warm as it will bear it, as should its broth and other liquids, except in very rare cases when vomiting is excessive. But it is not necessary to compel the child to suffer from thirst ; little pieces of broken ice may be put in its mouth occasionally. The child should be kept as quiet as possible, and if the diarrhoea is very bad should be compelled to lie upon its back. If there is any pain, the bowels should be covered with hot flannels ; and while a diarrhoea lasts, and longer, a piece of flannel should be worn over the bowels, and if the child is delicate a flannel shirt should be put on. When vomiting and diarrhoea com- mence at the same time, there is reason to apprehend that the disease is cholera infan- tum, and a physician should be summoned at once. {See Cholera Infantum.) DIET. — The subject of food in general, and of the nature and constitution of the different substances used by man for that purpose, is discussed in the article on Food ; under the present head, we shall only treat of the cir- cumstances under which special kinds of food are most favorable to health, of the relation of food to bodily conditions, and of those general principles by which man must be guided if he would provide himself with those classes of food most appropriate for his special purposes. Even when thus divided off, the subject of diet is so comprehensive, so complex, and so constantly modified by circumstances, that we cannot even attempt, in a work like this, a systematic survey of it, but must confine our- selves to such detached hints as appear to us capable of being turned at once to practical use. The simplest and most powerful agent in determining the character of our food is climate. In cold countries the requirements of man are very different from those felt in the tropics, and from the Esquimaux, who, according to Dr. Kane, will drink ten or twelve gallons of train-oil in a day, to the Peruvians and other tropical nations for whom the ba- nana sufficies for nearly all seasons of the year, there are various gradations in which the con- stituents of the diet bear a very direct relation to the prevailing temperature. In cold regions, man requires such food as not only sup- plies him with nutriment, but also with heat ; as oil, butter, fat, sugar, and other substances in which carbonaceous elements predominate. In warm countries, on the contrary, it is one of the most essential conditions of good health, that his food should be as little heat- ing as possible. In our own climate this law holds good as between summer and winter ; in the latter season, plenty of lean meat, butter, potatoes, eggs, sugar, and similar food, are necessary to keep the animal machine in work- ing order, while in summer the diet should consist chiefly of those substances of which nitrogenous or flesh forming elements compose the largest part. There is probably no other cause so fruitful in producing the dyspepsia and similar diseases of which Americans, as a nation, are in a peculiar degree the victims as the neglect to harmonize the food with the changing seasons. {See Food.) The next most important question in deter- mining the character of our food is that of its digestibility ; and it must be borne in mind that the nutritive value and the digestibihty of food have no necessary relation to each other. A food may have a very high nutritive value and yet be so indigestible as to be practically use- less, and on the other hand it may be very easily digested and worth little or nothing for nutrition. No general rules as to the digesti- bility of different foods can be laid down, be- cause it depends very largely upon individual habits and conditions. Persons who have a strong constitution, and take sufficient exer- cise, may eat almost anything with apparent impunity ; but young children who are forming their constitutions, and persons who are deli- cate, and who take but little exercise, are very dependent for health upon a proper selection of food. As a general thing, when the body requires a given kind of diet, specially demand- ed by brain, lungs, or muscles, the appetite will crave that food until the necessary amount is secured. If the food in which the needed aliment abounds be not supplied, other food will be taken in larger quantities than needed until that amount is gained ; for all kinds of food have supplies for every part of the body, though in different proportions. Thus, for example, if the muscles are worked a great deal, food in which nitrogen abounds is re- quired, and the appetite will remain unap- peased until the requisite amount of nitrogen is secured. Should food be taken which has not the requisite quantity, the consequence will be that the vital powers will be needlessly taxed to throw off the excess. There are other kinds of food which are not only nour- ishing but stimulating, so that they quicken the functions of the organs on which they operate ; the condiments used in cookery, such as pepper, mustard, and spices, are of this nature. There are certain states of the system in which these stimulants may be ben- eficial and even necessary; but persons in per- fect health, and especially young children, never receive any benefit from such food, and DIET 153 just in proportion as condiments operate to quicken the action of the internal organs, they tend to wear down their powers. The same observation applies to the use of wines and other spirituous and malt liquors. Under cer- tain conditions where the vital powers are low, they are a highly important addition to ordi- nary food ; but when used habitually, their temporary stimulation is gained at the expense of permanently weakening the digestive or- gans which finally refuse to perform their work without some such external aid. It follows from the above that the requirements of food in each individual case may in a normal condi- tion of things be left to the individual taste ; and also that much more attention than the subject usually obtains should be given to the selection and preparation of such food as is indicated by experience to be most appropriate. With regard to the quantity of food to be taken, this also depends upon individual con- ditions and cannot be formed into a general rule. Where hunger is felt it may safely be assumed that when the hunger has been fully appeased sufficient food has entered the stom- ach. Such are the circumstances of civilized life,, however, that in most cases hunger is a very rare sensation ; and food is prepared and eaten more to gratify the palate than because nature demands it. On this point each indi- vidual is and must be a law unto himself, and we can only point out the consequences of eating a larger quantity than is needed. When too great a supply of food is put into the stomach, the gastric juice only dissolves that portion of it which the wants of the system demand ; most of the remainder is ejected in an unprepared state, the absorbents take por- tions of it into the circulatory system, and all the various bodily functions dependent on the blood are thus gradually and imperceptibly in- jured. Very often, indeed, intemperance in eating produces immediate results, such as colic, headache, indigestion, and vertigo ; but the more common result is the gradual under- mining of all parts of the human frame, short- ening life by thus weakening the constitution. As to the hours of meals these are of no importance provided they are regular and come at regular intervals. This interval should never be less than five hours, as the stomach requires at least three hours to digest its sup- ply of food, and not less than two hours should be allowed it for rest and recuperation. Eating between meals is a most injurious practice, the source in children, especially, of endless stomachic disorders. It may be well to give children under ten years of age one more meal during the day than the three which adults in this country usually allow them- selves ; but these, as we have said above, should be at regular times and with stated in- tervals between them. After taking a full meal, it is very important to health that no great bodily or mental exer- tion be made till the labor of digestion is over. Muscular exertion draws the blood to the mus. cles, and brain work draws it to the head ; and in consequence of this the stomach loses the supply which is necessary to it when per- forming its office, the adequate supply of gastric juice is not afforded, and indigestion is the result. The heaviness which is felt after a full meal is a sure indication of the need of quiet ; when the meal is moderate, the process of digestion will be sufficiently advanced in an hour, or an hour and a half, to justify the re- sumption of bodily or mental labor. This completes what we have to say on the subject of diet in general, but under special circum- stances there are some suggestions which may be found useful. Such is the case with those who lead a sedentary life, and on this point we can not do better than quote from Dr. Edward Smith's excellent treatise on Practical Dietary. " Persons of sedentary habits," he says, "are liable to become either thin, feeble, and dyspeptic, or else to grow stout, according as the original state of their constitution and the attendant conditions of life have led. A cer- tain amount of exertion is necessary to enable a person to breathe the pure air in sufficient quantity to carry on the function of digestion and other vital actions in activity and vigor ; and when this is not obtained, the quantity of food which is supplied must be reduced, or fulness of the system, or derangement of di- gestion and general health, will follow. If the reduction of the appetite for, and the digestion of, food be greater than the necessary wants of the system can tolerate, the former result occurs ; but if they remain good, the system will, at least for a time, store up fat within it, and the person will become stout. When with the sedentary occupation, the person be- comes thin, feeble, and dyspeptic, it is neces- sary that the same plan should be adopted which has been laid down for persons of feeble constitution, viz : the frequent supplies of small quantities of hot food; and, as animal food excites the vital actions more than vegetable food, it should be preferred, and the quantity of it gradually increased. There are many in this state who hesitate to take milk and eggs, from having felt uncomfortable after their use ; but they should be encouraged to take them, nevertheless, in the form which is least disa- greeable to their taste. Milk in puddings or with chocolate, and eggs fried or made into herb omelettes, are the best forms of food. Meat is not objected to ; but care in its cook- ing and flavoring, and variety of meat (exclud- ing pork, and perhaps veal and fish), are necessary. Meat should be eaten twice a day ; and, at the tea meal, potted meats, ham or eggs, should be added. Curries are valuable, and all the rest should be hot, fresh, and seasoned. So long as the sedentary habit is continued, the total quantity of food which is supplied should be less than would be requis- ite under other conditions; but it should be largely of an animal nature." The diet of brain-workers, whether literary, professional, or business men, should be ex- 154 DIGESTION ceptionally liberal and nutritious, because labor of the brain exliausts the system to a greater extent than labor of the muscles. Professor Houghton estimates that three hours of hard study cause more important changes of tissue than a whole day of muscular labor. The ex- haustion that one feels after hard study, or any kind of strenuous brain-work, is the result of waste of tissue, and this waste can only be repaired by food. For this reason bram- workers as a class require more nutriment than any other workers; but owing to their sedentary habits and consequent lack of ex- ercise their powers of digestion are more lim- ited, and it is necessary to select such articles of food as contain the requisite aliment in the largest relative proportions. It has long been one of the pet theories of popular physiology that fish and other substances composed largely of phosphorus are the most appropriate diet for brain-workers ; but it is now conceded that the best food for the brain is that which best nourishes the whole body with special reference to the nervous system, viz : fat and lean meat, eggs, milk, and the cereals. Dis- cussing this point in a recent treatise, Dr. George M. Beard says : " The diet of brain- workers should be of a large variety, delicately served, abundantly nutritious, of which fresh meat, lean and fat, should be a prominent con- stituent. In vacations, or whenever it is desired to rest the brain, fish may, to a certain extent, take the place of meat. We should select those articles that are most agreeable to our individual tastes, and, so far as possible, we should take our meals amid pleasant social surroundings. In great crises that call for unusual exertion, we should rest the stomach, that for the time the brain may work the hard- er; but the deficiency of nutrition ought al- ways to be supplied in the first interval of re- pose." The diet of persons who are either too lean or too fat should be nitrogenous (flesh-forming), or the contrary, according to the object to be accomplished. Plenty of lean meat, bread, butter, starchy substances, and sugar, will make a lean person fat provided the amount consumed (and digested) affords a consider- able surplus of vital force over the amount required for daily use. The approved method of reducing corpulence is described in the article on Banting's System. On this point Dr. Lankester says in Good Food : " A whole- some receipt for a stout person is, eat no butter at breakfast, and no bread at dinner." The subject of general diet for the sick is treated of under Sick-room; and where a special diet is desirable it is suggested under the different diseases for which it is recom- mended. DIGESTION. — The alimentary canal is the great channel whereby new material is intro- duced into the blood, and it is in this canal that the important function of digestion takes place. A man swallows daily a certain amount of meat, bread, butter, water, vegetables, &c., and it has been computed that the amount of chem- ically dry solid matter taken daily by a man of average size and weight amounts to about 8000 grains ; he also absorbs by his lungs about 10,000 grains of oxygen every twenty- four hours, making a total of 18,000 grains (or nearly two pounds and three-quarters avoirdu- pois) of daily gain of dry solid and gaseous matter. Of this quantity about 800 grains, or one-tenth part of solid matter, leaves the body daily as excreta, and as no solid matter in any quantity leaves tlie body in any other way, it fol- lows that in addition to the quantity of oxygen absorbed by the lungs, about 7200 grains of solid matter must pass out of the body in gaseous or liquid secretions, supposing the man to keep the same weight. The urine, perspiration, and the expired air from the lungs, carry off nearly all this quantity in their secretions. All the substances used as food may be classed under four heads. i. Proteids, or Albuminous com- pounds — bodies which are made of carbon, hydrogen, oxygen, and nitrogen, and some- times a little sulphur and phosphorus ; in this class must be placed such substances as the white of an egg, the gluten of flour, the fibrin of the blood, the lean of meat, the casein of cheese, and other allied preparations. 2. Fats, or fatty and greasy compounds, which contain no nitrogen, but are made of carbon, hydrogen, and oxygen ; butter, lard, fat, all oils, and animal and vegetable fatty matters come under this head. 3. Amyloids, or starchy com- pounds, made also of carbon, hydrogen, and oxygen, and like the last group containing no nitrogen ; starch is an important member of this group, and it is met with in all cereals and farinaceous bodies, as wheat, barley, arrowroot, rice, and potatoes. Sugar also belongs to this division, and is intimately allied to starch in chemical composition ; the latter body is con- verted into sugar by the process of digestion be- fore it is absorbed into the blood. Gum and dex- trine are also members of the group. These three groups are all derived at present from the animal and vegetable kingdoms, and are produced by the agency of living beings. 4. Minerals are produced from the inorganic or non-living world ; the salts of various minerals come under this head ; common salt is the chief member of the group, and is taken daily in our food ; nearly all the various foods above mentioned contain more or less salt of some kind. Finally, water is taken in varying quan- tity so as to dissolve these solid materials, and prepare them for absorption into the system. When these different foods are swallowed vari- ous changes take place. Starchy compounds are very insoluble, but the saliva converts these during mastication into sugar, and this passing down into the stomach is easily soluble ; hence arises the necessity for well masticating bread, biscuits, potatoes, toast, rice, and arrowroot, etc., so that all the starch may be thoroughly converted, or else indigestion may ensue. Al- buminous compounds, as the lean of meat, etc., should be well masticated so as to tear up eacb DIGESTION DINNER 155 portion into minute pieces and enable it to be easily acted upon by the gastric juice when it gets into the stoma,ch ; no chemical change takes place in the mouth with regard to this group, nor with the next two groups either ; the only change is a mechanical one, and by this means the food is well mixed together and divided. The oesophagus is merely a tube to convey the food from the mouth to the stomach, and takes no part in digestion. The stomach is a dilated chamber where the food remains for a time to be digested and to be acted upon by the gastric juice. This important secretion, poured out from the walls of the stomach in great quantity during digestion, renders solu- ble all the proteids or albuminous compounds, and the more finely divided these bodies are, the easier does the process go on ; when meat is swallowed hurriedly, or when tough, fibrous, and indigestible food is taken, the action of the gastric juice is lessened jand indigestion results. Thus, in the course of three or four hours after a meal, the stomach contains all the proteids, amyloids, and minerals, in a state of solution, for water in some form is always taken with food ; only the fatty matters as yet are unaffected. Passing down into the small intestine the food is now called chyme, but it does not go far when it meets with the bile and the pancreatic juice, which, acting on the fatty matters, form an emulsion, whereby the oily particles are so minutely divided as to render them capable of being absorbed by the lacteals and vessels of the small intestines. Thus, either in the mouth, stomach, or in- testinal canal, the various kinds of food are so acted upon as to render them capable of ab- sorption, and this process goes on not only in the stomach but all the way down the intes- tines, so that the blood is supplied after every meal with a fresh stock of food to make up for the losses which are continually going on in other parts of the body. There is, however, always a residue of indigestible matters in the food, so that all the chyme is not absorbed, but the remainder is excreted daily and known as fceces. As the coat of the intestines is in part made of muscle, it is constantly contract- ing in waves and gently pushing the chyme forward so as to bring it in contact with differ- ent parts of the canal, and finally to expel the indigestible remainder. If this process go on too rapidly then diarrhoea will result, and if it continue the patient will lose flesh because those substances escape which ought to be absorbed by the blood ; or again, if there be disease of the mesenteric glands, or walls of the intestines, as in some cases of wasting disease in children, in cancer of the bowels, etc., then absorption will not go on properly and emaciation will be the consequence. Foods vary very much in their degree of solubility, and hence arises the importance of careful diet in those who have a weak digestion, or who are convalescing from sickness. By bearing in mind in early life the importance of mastica- tion and digestion,' much suffering may be avoided in after years, and many of those who are confirmed invalids and martyrs to indiges- tion might have been free from disease had they paid more attention to diet. Not only should the food be easily digestible, but it should not be swallowed too hastily; it should always be taken at regular intervals, and rest after a meal for a short time is advisable ; also too much should not be taken at once, so as to make the individual feel distended and uncom- fortable. {See Diet and Food.) DIMITY. — A kind of cotton cloth of a thick texture, and generally striped or otherwise ornamented in the loom. It is chiefly used for articles of female dress, and for bed-furni- ture and window-curtains, and is very rarely dyed. There are two qualities of it, one being twilled and the other plain. DINNER. — This article is about good din- ners. But everybody's dinner ought to be as good as it can, and nobody who cannot take all the hints here given need for that reason de- cline to take any that he can, if he likes them. On ordinary occasions, where incomes are not above the average, circumstances generally de- termine what folks shall have for dinner. A very modest meal, however, may be tastefully spread and served, and there is no reason why, so far as they are available, it should not have the benefit of the principles that apply to the most elegant banquets. On the other hand, where people spend no end of money, they are apt to have tastes of their own regarding the elaborations of a din- ner, and not to care any more for hints open to everybody else than for pictures of which everybody has a copy. But even on the points essential to a good dinner, as distinct from either a plain or an extravagant one, there is much difference of taste. It is not best, though, to confuse our suggestions by much dis- cussion of disputed points, but to confine our- selves as far as possible to the particulars re- garding which most people agree, and not to attempt to advise those who are beyond the need of advice. In the first place, a good dinner need not be expensive, though (as is not always the case where much money is spent) there is no end to the expense that may be indulged in without preventing the result being good. To one philosophizing much on the subject, the order of the fundamental courses of a good dinner is apt to suggest the old saw of " fish, flesh, fowl, and good salt herring." Expand flesh to mean all edible flesh but game-birds, restrict fowl to mean only game-birds, interpret good salt herring as meaning something pun- gent—the whole range of salads (herring salad if you like it), keep in mind what everybody knows — that before dinner comes soup and after it dessert, and you have the key to the whole subject— fish, flesh, fowl, and good salt herring. All beyond this is mere elaboration, and all that requires variation from it is exceptional. Give a man more, and he should feel honored ; give him this, and he 156 DINNER should feel contented, for he cannot say that I he has not had a good dinner. Now for the elaborations. I. Five small raw oysters, opened (on the deep shell, so as to retain the hquor) just before dinner, and put at each plate before the dining- room is opened. A colored doiley may be put under them on each plate. If oysters are not in season, substitute small round clams. If weather is quite warm, let them rest on each plate in. a bed of cracked ice. In either case, quarter of a lemon on each plate. With clams, red pepper within reach. II. After fish, either patties, bits of toast, each supporting a single selected mushroom and saturated with brown sauce, or some sim- ilar trifle. Whatever is used, let but one be put on each plate, and before the plates are handed. III. If you have more than one meat, let the first be relatively substantial, and the second of a lighter character. For instance — a filet of beef might be followed by chicken cro- quettes, or a boiled turkey (which is never really good without oyster sauce) by mutton chops with almond paste. Other things even, let a roast precede a boil, but put the heavier thing first. IV. After meats, Entrees, such as cro- quettes, calves' brains, devilled kidneys, oys- ters fried or broiled, etc. V. Before game, a small glass of sorbet to each to be brought in m the glasses. VI. After sorbet, where there are no ladies present to whom they are apt to be disagreea- ble, cigarettes. VII. With game, jelly; though true epi- cures don't take it. The salad is frequently served with the game, though for those who wish both jelly and salad, this is awkward, if jelly be served. VIII. After salad, cheese, either one of me- dium strength, or two kinds— one pungent, one mild. The waiter had best hand both kinds to- gether (previously cut up) for the company to choose. With this, hard crackers. IX. If you elaborate your dessert, let the order be ; pastry or pudding, ices, fruits, nuts, and raisins, bon-bons. X. Black coffee in small cups. Sugar (in lumps) to be passed separately. This is quite frequently reserved till the ladies have left the table and served to them in the parlor, and to the gentlemen in the dining-room. WINES. The temperature at which they should be drunk is treated elsewhere, under the titles of the wines themselves. Their order is given below. The fundamentals (both of food and wine) are printed in capitals. Of course no list could include everything. This one merely attempts to give what can frequently be re- alized. If you care for anything more, you have probably already so far studied the sub- ject as to be beyond the need of any aid. BILL OP FARE. Raw Oysters or clams. SOUP. Olives. FISH. Olives, Dressed cucumbers, etc. Either Bouchees a la Reine, Mushrooms on toast, or some- thing similar. MEAT. If more than one, roast first, or the heavier first. Entrees ( any light made- dishes not sweet.) Sorbet. GAME. SALAD. Olives, Pickles, etc. Cheese, Crackers. DESSERT. Pastry. Ices. Fruit. Nuts and Raisins. Bon-bons. Black Coffee. TVINES. Sauteme, or any light white wines. SHERRY. Latour, Blanche, Chablis, Chateau, Yquem, or other white wine with a body. Some like a substantial white wine with oysters. CHAMPAGNE. CHAMPAGNE. Cigarettes. RED WINE NOT SWEET, i e., Claret or Burgundy, etc. Port. Still white wine, any named above. Liqtteurs, Brandy, cordials, etc. If you omit any of the courses indicated by capitals, let them be game first, then fish, then salad, last soup. SETTING THE TABLE. To raise feeding from the grade of an ani- mal function into that of a fine art is worth anybody's while, and almost anybody can do it — certainly anybody apt to read this book. It need cost but a little polishing of glass and metal, and a handful of flowers, to make a very plain table pleasing to even the critical eye. Have a thick, soft blanket under the table- cloth. It prevents noise from laying things down, and gives a pleasant feeling to the hand resting on the table. Decoration. — The first rule for setting a table well, is not to put on it anything to eat. Exception may be made in favor of a few or- namental plates containing bright colored pickles, olives, fruits, and confectionary. These are admissible only in so far as they are dec- orative. Let each course be brought on and removed separately after the guests are seated. Now here is a very important matter, which even good dinner-givers sometimes neg-- lect. Do not let the ornament in the centre be so high as to prevent people naturally seeing each other across the table. If you do, it will confine the talk to people sitting next each other, and seriously impede general and lively conversation. There is no denying that a high centre-ornament is decorative, and DINNER 157 excellent for a supper where people stand. But a little taste and ingenuity will devise low ones suitable for dinners that will not inter- fere with the distinctively human enjoyment — conversation. Flowers, of course, are gener- ally the most available material. They should not be gathered, however, into a single flat mass, but should be placed at a height of two or three inches on small plates or the narrow troughs now to be found at the crock- ery stores, and grouped around some object not much over a foot high in the centre. This central object can be a bouquet, a stand of fruit, or any other tasteful thing that ingen- uity may suggest. In warm weather, ice, either in a large clear block, or several pieces too large to melt out of proportion during the meal, combined with ferns or flowers, is sug- gestive, and may be made very beautiful. The writer wishes to state, most emphatically, that generally, on noticing that dinner is passing off with peculiar spirit, he has also noticed that the ornaments are so disposed as not to im- pede intercourse. A small bouqiiei de »orsage at each lady's place, and a flower with a leaf tied to it at each gentleman's, for his button-hole, are very agree- able. Chairs. — Avoid cane seats in a dining-room. Where fine fabrics and laces are kept on them so long a time continuously (longer than any- where else) they play havoc. Plates. — One should be at each seat. The raw oysters or clams, on a separate plate, are placed on the first plate. So with the soup. The first plate is exchanged for the plate with the fisl^ Always have a stock of plates in reserve sufficient for all the courses and prop- erly heated. The most decorated plates are best enjoyed about the time of salad or cheese and at dessert. Knives and Forks. — It saves the waiter's time to start with at least two forks, and two knives by each plate. It is not bad to have three. One knife should be of silver, for the fish. Silver knives are, of course, essential for fruit. Napkins are never supposed to appear a second time before washing. Hence napkin rings are domestic secrets, and not for com- pany. Wines that can be drunk at the temperature of the room may be on the table from the start and they add to the decoration. Wineglasses. — Three or four with the water glass, are enough to start with. If you have more wines, bring the glasses on with them, and substitute them for the sherry-glass, sau- terne-glass &c. Provide colored glasses for still white wines. Americans pretty generally set their glasses in a row at the right of the plate, in a direction across the table. The French quite generally set theirs in front of the plate, parallel with the edge of the table. Liqueur glasses come on with the liqueurs. Clams {Dont forget the ice in warm weather) should always be on the table before the company comes in. The plates with ice are too ticklish for the waiter to pass over shoulders. Taking up the plates is easier. Ice Pitchers are not articles of dinner- table furniture, except that in very hot weather one may be used from a side table. Caraffes and cracked ice should be within everybody's reach. Cards on Plates, bearing the names of the company, so as to seat them with reference to congeniality, are very important. For host or hostess to marshal them after they are in the dining-room is not nearly so easy as for them to marshal themselves by the cards, and the host and hostess are sure, in the confusion of the moment, to get people placed exactly as they did not intend to have them. Bread. — Cut pieces about four inches long, two wide, and two thick, and always place a piece beside each plate in setting the table. Finger Bowls are to be passed after pastry on plates with doileys between the plates and the bowls. The plates are to be used for fruit and nuts, if there are any. If none are handed, the finger-bowl will not be taken from the plate. The finger-bowl should be filled about one-third, contain a slice of lemon, and in very warm weather, a bit of ice. Fruit. — It is well to have a dish, atone side, independent of any that may be on the table, with grapes cut into small bunches, and oranges and large fruits halved. If fruit decorating the table is to be used, let it be removed and so prepared before it is passed. GENERAL HINTS. Never let two kinds of animal food or two kinds of pastry be eaten from the same plate ; make a fresh course of each. Always change knives and forks, or spoons with plates. As before stated, it is well to start with two or three relays of implements by the plates. Don't have over two vegetables with a course. Let them be offered together on the same waiter. At a large dinner, you can have two varieties in the satne course,- i. e., two soups, two fish, two meats, etc., letting the waiter offer the guest a plate of each at the same time, the guest choosing between them. Everybody is always out of bread ; prevent it if you can. One good waiter is worth much more than two poor ones. Don't let a wineglass stand empty. If one is empty, it proves that the guest likes that wine. Champagne is always too warm, but ice m the glasses is a poor remedy, so use the small- est glasses that are proper. They will not let it lose sparkle and coolness as readily as the large ones. z /- *i Pour out the wine for each course before \.hQ course is served, unless you have waiters enough to do it simultaneously. Two hours and a half is long enough to serve any dinner that Christians ought to eat, three hours and a half is too long. 158 DINNER The host goes in first with the lady whom he seats at his right. The hostess goes in last with the gentleman whom she places at her right. The worst torture that survives the inquisi- tion is a dad iorma.1 dinner. A worse torture than any known to the inquisition is any for- mal dinner (the better the dinner, the worse the torture) inefficiently served. Fish at dinner must never be fried or broil- ed, let it be baked or boiled. An exception may be made in favor of a delicacy, such as smelts or trout. If Jinybody says champagne ought not to come in early, don't believe it. Fresh pork and veal are seldom seen at the tables of those who know how to dine or to digest. But a ham baked with sugar, or champagne, is an honorable companion after fish, all the way down to game. It is onfy an accessory, though, never the basis of a decent dinner. It should be handed around sliced, after the regular course is served. In place of salad, some specially nice vege- table, such as asparagus, green corn, or a well- cooked cauliflower may tastefully be served as a separate course. In fact there is much to be said in favor of always serving separately a vegetable which does not, like potatoes, stewed tomatoes, beans, peas, etc., seem the natural accessory of some meat. Many an appreciative soul will be grateful if he finds his sherry cold ; and probably none of those who usually take it tepid, will feel hurt. Chesterfield's idea that a dinner party should not include fewer than the graces or more than the muses, has the approval of later generations. Especially commendable is the rule where waiters are scant. A super- latively good waiter in a well-ordered house can manipulate eight people, if he has an as- sistant in the pantry to prepare everything for him. If you ask one person more, you'll spoil the fun of nine, unless you get another waiter. Last and not least, dining rooms are always too hot We append bills of fare — six for entertain- ments and twelve for family dinners. Although they are scattered through the seasons, they are almost all available at any season, ancl, with the help of the separate article on Bills OF Fare, will probably aid the housekeeper in answering the constantly recurring question, " What shall we have for dinner ? " MENU FOR I 6th JANUARY. Soup. (Sherry.) Bouchees of lobsters. (Sauterne.) Boiled cod, with anchovy sauce. Potatoes a la maitre d'hotel. [ Braised turkey, with chestnuts. ) r-i. \ Canned asparagus. \ Champagne. I Chicken livers stewed. ! Cauliflowers. j Quails, broiled with a slice of fat pork. ) Chateau ] Celery salad. J Lafitte. j Rice souflee. ( Chocolate pudding. Neapolitan cream, cakes. Coffee, fruits, nuts, etc. (Port.) MENU FOR 24TH FEBRUARY. Mock turtle, vermicelli, clear. (Sherry.) Pates a la Reine {ckicken). Lobster farcie. Striped bass, with shrimp sauce. Fillet of beef, with stuffed potatoes. (Champagne.) Roast chickens, with beans. Sweetbreads, larded and served on a thick puree of spinach. Sorbet. Prairie fowls, with brown sauce. (Chablis.) Endive salad. Lemon ice-cream. Whipped cream, with preserved strawberries. Coffee, nuts, fruits. (Chartreuse.) MENU FOR 15TH MAY. Green turtle. (Madeira.) Fried perch, with olives. Boiled leg mutton, oyster sauce. (Champagne.) Cutlets of chicken, a la Bechamel. Hare, red currant jelly. (Claret.) Potatoes a la creme. Plum-pudding, brandy sauce. Salade. Coffee, with whipped cream. MENU FOR 19TH JULY. — (A " Fish Dinner.") Oysters on the half-shell. Select carefully at this Cream of fish. [season. (Rhine wine.) Trout, with clam sauce. (Champagne.) j Baked black-fish, with claret. | Chateau \ Fried potatoes. S Margeaux. Fillets of halibut, bread-crumbed and broiled, with stewed peas. ( Clams in their shells. I Red Hermitage. ( Lettuce and endive mixed. ) Roman punch. Strawberry cream. Almond cakes. Fruits, nuts, and coffee. MENU FOR 1ST SEPTEMBER. — (A " Game Dinner.") Oysters en fricassee. Puree of grouse. Salmon au court bouillon. Roast pea-fowl. 1 Braised wild duck. > Heidsick. Artichokes. ) Pates of field-larks in fillets. ) gjHery _ I,obster salad. f Roast pigeons. Lettuce. Biscuits glaces, vanilla ice-cream, coffee, fruit, Noyeau. MENU FOR DECEMBER. Oysters on half-shell. Hungarian wine. Chicken. Madeira. Sardines, olives, cheese, and pickles. ( Mackerel a la maitre d'hotel. ) Missouri Catawba. \ Mashed potatoes. ) ( Roast turkey, cranberry sauce, ) Steinberg I Braised ribs beef, with vegetables. ) Cabinet. Breast of pigeon, larded, brown mushroom sauce. Sorbet. DIPHTHERIA 159 ( Ortolans, with fried oysters. I Celery, with mayonnaise. [Montebello. Plum-pudding, rum sauce. Pumpkin pies. Mince pies. Fruits, nuts, coffee. Vanilla ice-cream. FAMILY DINNERS. JANUARY 4TH. Beef soup, with vegetables. Bream, with oyster sauce. Boiled potatoes. Corned beef, with carrots. Stewed kidneys. Spanish puffs. FEBRUARY i8tH. Bouillabaisse. Boiled chicken. Fried parsnips, caper .^auce. Fillets of bass, with pickles. Mince patties. MARCH 2IST. Oysters, with lettuce. Roast sirloin of beef. Potato croquettes. Cabbage boiled with cream. Baked lemon pudding. APRIL 3D. Fried oysters, sliced cucum- [bers. Smelts fried with fat salt pork. Baked potatoes. Lamb chops, with baked mac- [caroni. Pumpkin pie and coffee. MAY 20TH. Clam soup. Boiled leg of mutton, tomato [sauce. Mashed potatoes. Oyster plant in batter. Lettuce and green onions. Raisin pudding, sherry sauce. • JUNE I2TH. Salmon. Puree of beans. Chicken soup, with barley. Broiled herring, Dutch sauce. Cold roast mutton, with boiled Ribs of beef cauliflower. [mixed. Boiled potatoes. Lettuce, with cives and olives Stewed tomatoes. Charlotte Russe. IPumpkin pie. JULY lOTH. Consomme aux Nouilles. Rock bass, with fried pota- toes. Tomatoes.with slices of chicken dressed in mayonnaise. Peaches and cream. AUGUST 14TH. Clams on the half-shell, pickles. Broiled porterhouse steak. Green peas and asparagus. Strawberry shortcake, coffee. SEPTEMBER 24TH. Oyster soup. Broiled eels, with cucumbers. Braised fowl. String beans. Celery, with capers, [cream. Currant tart, with whipped OCTOBER 25TH. Pot-au-feu. Halibut, with parsley sauce. The beef, with the vegetables. Potato salad. Tapioca pudding, sauce au quatre fruits. Cream-cakes. NOVEMBER 30TH. Mock turtle. Turkey, cranberry sauce. Rice croquettes. Egg-plant stuffed. Snipe, fried oysters, [edeggs. Water-cresses, with hard-boil- German puffs. DECEMBER I4TH. DIPETTHERIA. — A disease, occurring gen- erally in epidemic form, and characterized by a peculiar inflammation of the mucous or lining membrane of the fauces, pharynx, and upper part of the air-passages ; sometimes the dis- ease spreads to other parts of the mucous mem- branes. Diphtheria is often confounded with croup and scarlet fever, and it was not until recent epidemics that its distinctive character had been clearly and generally recognized. Children and young people are more liable to it than adults, and more girls suffer from it than boys ; women also, are more liable to it than men, and the weakly of either sex more than the strong and healthy. Climate and season do not seem to have any influence on the disorder ; it is equally severe in the sum- mer as in the winter months, and in its symp- toms and mortality it is the same in hot as in cold countries ; yet various epidemics differ in severity and in extent. It is quite clear that the disease is contagious, but in what way is not so manifest ; at one time an isolated case will appear in a village and not spread widely, while on another occasion a whole district will suffer severely ; if one inmate of a house be attacked most of the others will suffer too, if they come in contact with the patient. The infectious matter is capable of diffusion into the air, and may be carried to distant parts, but it is more common for those to be infected who inhale the patient's breath, or who are in close contact with him. It is very doubtful if the disease can be taken from one house to an- other by an unaffected person, but the pres- ence of one sick person in a house is suffi- cient for its communication to another, though the two be kept as separate as possible. Al- though every care be taken to purify an apart- ment in which a patient has suffered from this disorder, yet the infection will sometimes chng to it with remarkable tenacity. A case is re- ported in which a visitor to a country-house in Scotland, caught the disease while occupying a chamber in which a case of diphtheria had occurred eleven months before. The infection may be disseminated for some time after con- valescence has been established. There seems to be a predisposition on the part of some people to take this disease ; those who are highly nervous or who bave undergone much mental activity, and those who have suffered from exhaustion or bodily fatigue are more liable than others. The disease seems to attack indifferently all classes of society. The time between the first exposure to the disease and the appearance of the disorder, varies from thirty hours to several days. Symptoms. — The onset of an attack is marked by lassitude and prostration, aching in the back and legs, pallor of the skin, and pain in the throat ; in children, there may be diarrhoea, headache, giddiness, and a stupid condition. The pulse becomes quick and may beat 120 or 140 times a minute, but the respira- tions are not particularly increased. The tongue is moist and slightly coated, the appe- tite is impaired, and there is more or less thirst. The throat is sore, and it is difficult and even painful to swallow, and this pain ex- tends often to the ears, and there is a feeling of stiffness in the muscles of the neck. On looking inside the mouth there will be found some swelling and redness of the soft palate and tonsils, and the back part of the throat. If the inflammation extends upward into the nasal passage there may be a glairy discharge from the nose, or, if it spreads downward into the larynx, symptoms similar to those met with in croup will appear. There will then be hoarseness and weakness of voice, with cougk and crowing inspiration, and if the obstruction be very great there will be imperfect expan- sion of the chest, pallor of the face, and lividity of the lips. When the inflammation extends to the larynx, the mortality, especially in children, 160 DIPHTHERIA DISINFECTANTS is very great ; in adults, this extension of the disease "is less dangerous, and they are often able to expectorate large pieces of the false membrane. The most characteristic appear- ance in diphtheria is the presence of a mem- brane which covers more or less of the sur- face about the upper or back part of the mouth ; this membrane is soft and of ashy- grey color, and when removed leaves behind a red and raw surface, and then it rapidly forms again. The swelling of the mucous membrane and the amount of false membrane may be so great as to prevent swallowing, and to endan- ger life by preventing enough air from enter- ing the lungs. The inability to swallow is often very great, and when fluids are taken in this condition they are apt to come back through the nose ; complete inability to swal- low seldom comes on before the third or fourth week of the disease, and it arises from a par- alysis of the muscles of deglutition. This condition is a very serious one and adds much to the danger of the case ; the pulse may be- come weak and slow, and death may occur suddenly from fainting or any undue exertion. Loss of power and irregular action of the muscles of the pharynx is the earliest and most common form of nervous affection in this disease, and it may disappear rapidly and leave no mischief behind, but sometimes it lasts for weeks or months and retards convalescence. Every case of diphtheria must be regarded with anxiety, as it is attended with considera- ble danger ; and any extension of the deposit in the fauces, the onset of a hoarse voice, or croupy breathing, or the occurrence of hem- orrhages, are serious symptoms. Treatment. — There is no drug which can be looked upon as a specific for diphtheria, nor are there any means of eliminating the disease when once it has attacked an individual ; yet, a great deal may be done at the outset if the disease is recognized sufficiently early. As a local remedy a solution of nitrate of silver should be thoroughly applied to the diseased surface of the throat, but not so forcibly as to rub off the membrane and cause bleeding to follow. Hy- drochloric acid and honey have been used for a similar purpose, but in all cases medical advice must at once be sought, as it is dangerous to depend on merely domestic treatment. The patient should be placed in a well-ventilated room, and the air should be between 60° and 65'' Fahrenheit, and kept constantly moist by letting steam escape from a kettle of boiling water. Complete rest must be obtained as there is always great prostration, and any ex- ercise or movement on the part of the patient should be avoided so as to store up all his strength. Milk may be given to the extent of three or four pints a day, and brandy can be mixed with it, if it is necessary. Beef-tea, chicken-broth, and eggs may also be given ; it is of no use giving solid food, as the patient will not care for it, and it will create pain in sv/al- lowing. Great care must be taken that the food is given in small quantities at a time, and slowly, because in consequence of the paraly- sis of the muscles of deglutition which often ensues, the act of swallowing is rendered dangerous. Where there is much obstruction in the larynx the operation of tracheotomy may be resorted to, but this proceeding is attended with a very small amount of success, and is nearly always followed by a fatal result in very young children. When convalescence begins, the return to soHd diet must be slow and grad- ual ; for many weeks the nutriment should be light and wholesome, and not too much should be taken at a time. As soon as the patient can be removed with safety, and without carry- ing infection to others, removal to country air or the sea-side is most beneficial, and it is the more needful in these cases as there is so much prostration and anaemia for many weeks afterwards ; yet, even in bad cases, the health will in time be thoroughly restored. Cold bathing, tonic medicines, moderate exercise, or even a sea voyage, are very valuable aids in restoring the health. In cold weather a bath is not advisable unless the chill is taken off the water, but in .summer time it is most re- freshing and strengthening ; carriage exercise may at first be taken, or a short walk during the fine part of a day, but no great exertion should be made, and the patient should rest as soon as a tired feeling comes on. Although this disease is not so communicable by the clothes as scarlet fever and some other disor- ders, yet it is always advisable that any articles of clothing should be thoroughly disinfected before being worn again, and for this purpose they may be placed in an oven and exposed to a high temperature ; a similar remark will apply to the bedding, curtains, sheets, etc., of the room in which the patient has lain. When possible, the house in which the disease has broken out should be well cleansed and fumi- gated ; it may be kept empty for this purpose for a week or ten days, and chloride of lime may be sprinkled about the rooms on the floors. DISHES. {See Earthenware.) DISINFECTANTS. This term is confined here to substances used for destroying noxious odors or vapors or whatever may produce in- fection. A large variety of disinfectants are sold in the drug stores, and in summer time, especially, some one of them should be in frequent use in every house. The best disin- fectants are, of course, fresh air (abundant ven- tilation) and an abundance of water (thorough cleansing) ; but with our defective drainage something more is frequently necessary. The following suggestions are from a circular of the Board of Health of New York : — I. To disinfect diarrhoeal discharges, and to purify water-closets, privies, drains, and cesspools, dissolve ten pounds of sulphate of iron (copperas) in five gallons of water, and add half a pint of common carbolic acid. Keep a small quantity of this solution in the vessel which is to receive the discharges. Pour a pint of the solution into the pan of the water- DISLOCATIONS 161 closet three or four times a day, or add half the entire quantity to the contents of an or- dinary privy-vault. If this practice is made general in all private dwellings, not only will the house-drains of such dwellings be disin- fected, but the benefit will extend even to the public sewers II. During the prevalence of cholera, all diarrhoeal discharges should be received in vessels containing some of the disinfecting fluid, before being thrown into the privy- vault or pan of the water-closet. III. Clothing, sheets, towels, etc., from pa- tients with infectious diseases, should be im- mediately boiled ; but, when this is impractica- ble, they may be thrown into a tub of water, in which have been dissolved eight ounces of sulphate of zinc, with one or two ounces of carbolic acid to every three or four gallons of water, or in water containing sufficient per- manganate of potash to maintain a light-pur- ple color, until the articles can be boiled. IV. To absorb moisture from damp cellars, closets, courts, and sunken areas, use fresh stone hme finely broken, and suitably distrib- uted, or placed on plates in the places to be dried. Whitewashing should be done with pure fresh Hme. Putrid and offensive gases may be destroyed by chloride of lime. {See Fumigation.) DISLOCATIONS. — In most cases of dis- location it will be best to wait for medical aid, which should be immediately summoned ; but when this cannot be obtained at once, of course some effort must be made to relieve the sufferer. Before anything is done, however, make yourself very sure that it is a dislocation and not a fracture, for any mistake may result in serious injury. Elbow (Dislocation of). — This is caused by Dislocation of the Elbow. a fall on the hand, one or both bones of the arm being driven backward. Seat the patient on a low seat, or on the ground ; place your knee inside the bend of the elbow, then grasp the arm firmly just below the elbow with one hand, and the wrist with the other (if another person is present let him take the wrist) ; pull firmly, and at the same time bend the arm gently in- wards, and the bone will in most cases return to the socket without difficulty. Hip (Dislocation of). — When this happens, the leg is shortened, and the foot turned in- wards so as to rest upon the other one ; but be sure it is out before attempting anything. In case of need, lay the patient on his back, and seat yourself beside him on the injured side ; take off your boot and place your foot between the legs, protecting the parts with a folded towel ; catch hold of the ankle or knee and pull hard until the bone slips into its place. This plan, however,' will seldom succeed unless the operator is taller and stronger than his patient. If the accident happen to a muscular man, pass a towel round the upper part of the thigh (catch hold of it on the inside of the leg), let one or two assistants grasp the leg itself, and all pull firm- ly but gently downwards for some time until the muscles of the limb relax. Jaw (Dislocation of.) — Wide yawning, laughing, etc., may cause this. The mouth is wide open, and cannot be closed ; the chin is thrown forward, speech and swallowing are very difficult, if not impossible ; and in front of the ear is an unnatural hollow. Place your hand on each cheek, and insert your thumbs, pro- tected with a napkin, into the mouth as far back as possible ; then press the thumbs down- wards and backwards, and at the same time raise the chin with the outer fingers of the hands. If these movements are made with sufficient force, and at the same moment, the jaw will slip into its place. A small walking •stick, used like a bit in a horse's mouth, may be tried instead of the thumbs. Neck (Dislocation of). — This is caused by a heavy fall on the side of the head. The head is turned to one side and fixed, and of course immediate action is necessary. Lay the person gently upon his back, plant one knee against each shoulder ; grasp the head firmly ; pull gently upwards from the shoulder, and at the same time turn the head into its proper place. Shoulder (Dislocation of ). — In this form of injury the arm-bone is displaced from its con- tact with the blade-bone. The arm cannot be moved without pain ; the shoulder seems flat- tened ; the elbow stands out from the side, can- not be made to touch the ribs, nor can it be brought up easily to a level with the shoulder ; and the head of the bone, rounded in shape, may be felt in the arm-pit if the fingers are pushed well up while the arm is slightly moved outwards. Lay the patient flat on his back and sit down beside him on the injured side ; pull off your boot, place your heel in the arm-pit, take hold of the arm with your hands, or a long towel fastened to it and passed round your neck. 162 DISLOCATIONS DOGS Dislocation of the Shoulder. and pull steadily. After pulling some time, tell the patient to turn round ; while he is try- ing to do this, give a sudden strong pull, jerk your heel against the head of the bone in the arm-pit, and it yviH probably return to its socket with a snap. Hamilton recommends, in his Surgery, the method of treating dislocation of the shoulder shown in the above cut. Push the shoulder gently but firmly forward, and at the same time raise the arm upwards and backwards. Thumb or Finger (Dislocation of). — A sur- geon's assistance should be sought for this, as it is somewhat difficult to manage. If such as- sistance cannot be had, get a strong person to Dislocated Thumb. hold the wrist, or if alone, lay the patient on his back. Rub some powdered resin on the hand to prevent slipping ; pull steadily at the thumbs or finger for a minute or two ; then turn it backwards, and at the same time push it into its place with the other hand. Wrist, Knee, or Ankle (Dislocation of). — When such dislocations occur they are gen- erally so severe that they should be at once placed under a surgeon's treatment. When this is not practicable, however, the method of action is the same in all cases. By pulling and stretching the limb for some time, the muscles will become so relaxed that the joint can be pushed back into its proper place. DIURETICS. — Medicines which augment the secretion and promote the flow of urine. In slight stoppages of this secretion there is no harm in trying mild diuretics, such as the follow- ing : (i) Nitrate of potass, ten grains; sweet spirits of nitre, one drachm ; spearmint water, one ounce ; mix, and give a tablespoonful twice a day. Or (2) a strong infusion of the peel of the young branches of the elder-tree may be made, with the addition of half an ounce of cream of tartar to each pint ; and of this infusion two or three ounces may be given three times a day. Where the disturbance is great, however, it is best to consult a physician, as much mischief may be done by stimulating diuretic in case of inflammation of the kidneys. DIZZINESS,— (6"^'^ ^'ERTIGO.) DOESKIN.— A compact kind of heavy twilled broadcloth, three-quarters of a yard wide, much used for men's pantaloons and vests. The best is the French, though the English is very good in the finer qualities and has the reputation of being most durable. Doeskin is generally black in color, and should be well shrunk before cut- ting into clothing. DOG. — The dog shows the most valuable and complete conquest ever made by man over the brute creation. Even in civilized countries he is only less useful than the horse, though in the cities his position is chiefly that of a household pet. The Newfoundland is the choicest and noblest of all breeds of the dog, and of this the St. Bernard variety is the best ; they are very large and powerful, extremely docile, and their intelligence is in some respects almost human. Next to these the English Spaniel is perhaps the finest species of dogs ; but for a watch or yard dog none is equal to the bull-dog, whose ferocity is at times more like that of a wild animal than anything else, and whose strength makes him a terrible foe even to man. The choice, however, is almost unlimited, and the satisfaction which a dog will afford depends always more on the individual than on the breed. The small pet clogs, such as pugs, poodles, Italian greyhounds, King Charles' breed, etc., are perhaps the most degenerate productions of the genus, and striking instances of that modify- ing influence to which man subjects all nature. Dogs should always be kept out of doors as much as possible ; and in the cities, where the limits within which they are confined are necessarily very narrow, they should be taken out for a daily romp or walk. If kept indoors too constantly they lose all that vigor and high spirit which distinguishes them from all other domestic animals. Distemper in Dogs. — This is almost the only disease to which dogs are liable which they cannot cure themselves" if allowed to run at large. It is contagious, and seems to be nearly always imparted by contact. The symptoms of it are readily recognized. The eyes become red, weak, and watery ; the nose hot and dry ; any movement in the air excites a cough or a sneeze ; and there is a general fever and loss of appetite. The running from the nose, as the DOILY DOVER'S POWDER 163 disease proceeds, becomes after some days mucous or purulent, loading the eyes and ob- structing the nostrils. It then lodges in the bronchial tubes, preventing the free access of air to the lungs ; and if it reaches this stage is very likely to prove fatal. A good remedy for distemper in its earlier stages is to force the dog to inhale the fumes of burning sulphur for five or ten minutes every day until distinctly relieved. The following, however, is the sur- est medicine : Take three grains of antimonial powder, ten grains of nitre, and three grains of powdered ipecacuanha: make into a ball and force down the throat two or three times a day. If there is much cough, add from half a grain to a grain of digitalis, and every three or four days give an emetic. Two to four grains of tartar emetic in a meat ball forms an emetic. Hydrophobia. — When a dog is suffering from this disease he becomes solitary, morose, and sullen ; and after a day or two begins to run about wildly, biting at whatever comes in his way. As the disease advances, he becomes more furious, he breathes quickly and heavily, his mouth is continually open, the tongue hangs out, and fhe lips and jaws are covered with froth. As soon as any of these symptoms appear the dog must be killed. There is no truth in the prevalent idea that hot weather is the cause of hydrophobia. (For the disease in man, see Hydrophobia.) DOILY. — A small napkin, generally figured and fringed, usually placed on a plate under the finger-bowl with the dessert at dinner. It is manufactured in pieces, containing a fixed number of doilies, and is generally so bought. DOMESTIC ANIMALS. {See Cat, Cow, Dog, Horse, Pig, and Poultry.) DORY. — A species of fish much prized in England as food, but extremely rare in our markets. One variety known as " bristly dory" or " blunt-nose shiner" is occasionally offered for sale in the fall and winter months. Its flesh is delicate and sweet, though the quantity is small compared to the amount of bones. Large dories are best boiled ; smaller ones fried. DOSES. {See at end of article on DRUGS.) DOUCHE BATH. {See Bath.) DOUGHNUTS. — Take :-Y.g^^, 4 ; sugar, %. lb ; butter, 2 oz ; flour, I lb ; boiled milk ; nut- meg, cinnamon, and a few drops of some es- sence. Beat together four eggs with half a pound of sugar; stir in two ounces of melted butter, and then add a pound of flour and enough boiled milk to make a rather stiff dough ; flavor to taste with nutmeg, cinnamon, and a few drops of some essence ; cut into shapes with tumbler or knife, and fry brown, in hot lard. When done, sift sugar over the top and serve hot. Isle of Wight. — Take .-—Flour, 4 lbs .; lard, 4 oz; brown sugar, % lb; allspice, 2 tablespoonf'ils ; cinnamon, i drachm ; cloves, }4. drachm; mace, 2 large blades; brewer's yeast, 2 tablespoonfuls ; milk ; currants. Work smoothly together, with the hand four pounds of flour and four ounces of good lard ; add half a pound of fine brown sugar, two tablespoonfuls of allspice, one drachm of ' pounded cinnamon, half a drachm of cloves, two large blades of mace beaten to powder, two tablespoonfuls of fresh yeast, and as much new milk as will make the whole into a rather firm dough ; let this stand till tender (a little over an hour) near the fire, then knead it well and make it into balls the size of a very small apple ; hollow them with the thumb, and en- close a few currants in the middle ; gather the paste well over them and when light, drop the doughnuts into a sauce-pan half filled with boil- ing lard. When they are equally colored to a fine brown, lift them out and dry them before the fire on the back of a sieve. The lard should boil only just before they are dropped into it, or the outside will be scorched before the inside is sufficiently done. Raised. — Take :Svig?ir, i lb; milk, i qt ; home-made yeast, i teacupful ; flour, 3 pts ; eggs, 4; salt, I teaspoonful ; cinnamon, 2 tea- spoonfuls ; mace or nutmeg, i teaspoonful ; butter, 3^ lb. Beat together a pound of sugar, and three quarters of a pound of butter ; add a quart of , new milk, a teacupful of yeast, and three pints of flour ; set to rise over night. In the morn- ing beat four eggs to a light froth, and stir them into the batter with a teaspoonful of salt, . two teaspoonfuls of cinnamon, and one tea- spoonful of mace or nutmeg ; add enough flour to make a stiff dough ; set to rise three hours. or until light ; then roll out, cut into shapes, and fry in hot lard till brown. Sift sugar on the top while they are hot. DOVE. — The turtle-dove is smaller, but in general appearance very similar to the wild pigeon, of which it is probably the original stock, and in point of flavor is one of the best game-birds known ; but in the eastern markets, it is seldom found for sale, except as a pet.. Doves are at their best in August and Sep- tember, but may be had occasionally through- out the winter. Cook like wild pigeon. DOVER'S POWDER. — Compound Ipecac- uanha Powder. It contains ipecacuanha and opium, a grain of each, rubbed up with ten grs. of sulphate of potash, and so it must be pre- scribed with a due regard to the quantity of opium it contains. Ten grains of the powder is the usual full dose. It is a powerful diaphoretic , — that is to say, it promotes free perspiration. 164 DOWN DRAINAGE and is consequently of great service in many maladies. It does not agree with everybody, and at all times it is advisable to take precau- tions against cold after its use. In the feverish stage of a common cold, Dover's Powder is remarkably effective, and frequently cuts short the malady. When the patient is cold and shivering, but the skin hot and the nose stuffed, ten grains of the powder at bedtime, putting the Feet into hot water at the same time, and promptly getting covered over with the bed- clothes, will generally cause a profuse sweat, and will probably benefit the patient greatly. A cold sponge bath is advisable next morning, and the bowels must be seen to if confined. DO'WN. — There are several kinds of down ; thit called gray down or white down is ob- tained from the common goose, and eider down from the eider duck. This last is taken partly from the bird itself, and partly from the nest in which it broods, and is brought to this country from Greenland, Iceland, Northern Russia and the circum-polar regions. It is very expensive and should be used only for bed-coverings ; to sleep on it destroys its elas- ticity, without which it is valueless. DRAFT. {See Bill of Exchange.) DRAINAGE. — Every house should have a :suitable drain for the removal of its liquid wastes, — such as the outflow from the kitchen sink, and all mannerof foul waters. The charac- ter of the interior drainage must, of course, de- pend on the circumstances,conditions and means of the owner ; but no house is a safe or fit habitation which has not some well devised and soundly constructed exit-drain. It may almost be said that the less complete the interior arrangements and the smaller the amount of liquid to be drained away, the more care must be given to the exit-drain. If in ad- dition to the kitchen waste, it carries a plentiful supply from water-closets, bath-rooms, wash- bowls, etc., it is much more likely to keep itself clean than if the only liquid reaching it is that flowing from the kitchen sink containing a con- siderable amount of hot and melted fat, which, as soon as it loses its heat, congeals and attaches itself to the sides of the drain, arrest- ing the organic refuse that floats in the water, and, sooner or later, inevitably choking the passage. One common mistake with regard to house drains is that they are made too large. It is incorrect to suppose that a very large drain is safer than one of moderate (but sufficient) size, because the smaller the drain the more con- centrated the flow, and the more thorough the ■lushing when larger amounts of water are passed through it, (as on washing day). If the liquid is received direct from the kitchen with- out any provision for stopping the grease, a twelve inch drain will soon be filled to a certain depth and the water-way will assume a broad flat form, over which the flow will spread itself and become too thin and too slow to produce the proper scouring effect. A much smaller pipe would have this ac- cumulation of grease confined within a narrow- er chaimel and the whole of a copious flow, being concentrated upon it, would have a much better chance to cut it away and remove it. It may be taken as a fixed rule that no private house, no matter how large, can possibly need for its drainage a pipe larger than four inches in diameter. Neither would it ordinarily be pru- dent to use a pipe smaller than this for any house, and this size may, therefore, under ordi- nary circumstances, be taken as an invariable one for private houses. The drain should be as straight as possible. Every turn increases friction, and increases the danger of obstruction. Also, it is easy, with a straight drain, to pass through a stiff wire, from the outer end, and thus remove any ac- cumulation. The drain should have always as much fall as possible. Even an angle of forty-five de- grees would not be too steep; but if the pipes are laid with care, if an absolutely uniform inclination is secured, even so little descent as one foot in one hundred feet will suffice. The question of j?taterial is a very impor- tant one, especially with drains intended for the carrying off, other matter than pure water. These should be not only straight and uniform in bore, but they should be made of a smooth, impervious material. The common stone drain (" blind drain ") is in every way bad. Its chan- nel is irregular and rough ; its inequalities ac- cumulate deposits of fermenting solid matter: it gives easy access to rats and mice, which are tempted into it by the waste food it contains ; and, worst of all, instead of carrying its liquids safely and rapidly to the point of outlet, it al- lows these to ooze and dribble away into the soil, often leaching down under the foundation of the house, or finding their way into the well from which drinking water is taken. It is quite customary with those who wish to do thorough work to make the house-drain of brick, and this is certainly an improvement upon stone, but more cannot be said for it. It is necessary to make a brick drain unduly large, and it is impossible to make it so entirely true and smooth as is necessary for the best efficiency. In addition to this, its material is so porous that it can never be long relied upon to afford a perfectly impervious conductor of the foul and dangerous material that it is its office to remove. The much lauded cement pipe is of good form, makes a true joint, and seems at first sight to be all that can be asked. It has been found, however, that there is a want of uniform- ity in the quality of these pipes which renders them somewhat unreliable, and they have the very important objection fo/ such uses as this, that the slight roughness of their interior sur- face tends to catch particles of hair or fibre, or other material which become a nucleus for fur- ther accumulations, which form a firm and close attachment with the material of the pipe. Experience has pretty well established a be- lief that the only entirely safe and reliable ma- DRAINAGE 165 terial for this use is either iron, which is incon- venient to repair, or the vitrified stone-ware pipe, now universally used where the best work is done. Not only must the drain be laid in a straight line, and on a true fall, but the greatest care must be taken that in fitting the ends into the sockets the bore is brought to a true line, and that in closing the joints, (while they are tight- ly and securely cemented so that there can be no possible leaking,) no cement is forced through to the interior of the pipe to create roughness in the water-way. Too much care cannot be given to the foundation upon which these pipes are laid, and it is never safe (unless they are laid in a heavy bed of concrete) to put them on land that has for any purpose, even within so long as a year, been dug and refilled below the level to which they are to lie, for the reason that the slightest settling of thie ground, coup- led with the heavy pressure of the earth above, is quite sure to cleflect the pipes sufficiently to crack open their joints, and cause a leakage. Where there is plumbing work in the house, which will furnish a considerable flow of water, it is best, where practicable, unless a flush tank is used at the kitchen inlet, to admit the kitchen outlet, at a point between the outlet of the drain and its connection with the soil pipe, for the rea- son that the soil pipe is more often flushed, and carries a larger proportion of pure water which will, by its cleansing action, have a tendency to remove any deposit from the kitchen outflow. At the same time, whatever precaution is taken in the way of flushing the drain, it is al- ways wise to adopt some form of grease trap, that is to say, to receive the kitchen outflow im- mediately on its delivery from the sink into a vessel that has its outlet through a bent pipe, the mouth turning down below the surface of its water. This trap need not be more than eighteen inches in diameter, and a foot deep, and should be covered and have a ventilating pipe, for its odors will not be pleasant. This mass of water will be cold enough to congeal the grease at once, and this will float about the Ai^^<.\i.'.r.-.-r.. - - ~- -^ vA Fig. A. level of the outlet, which will deliver only water fit to be admitted to the drain. In addition to this grease trap, (or in lieu of it, where the proportion of fatty matters is small), it is a capital plan to use a modern invention known as Field's flush-tank, shown in Fig. A, which is simply a vessel having its outlet by a siphon so arranged as to come into action whenever the tank is sufficiently filled, flowJhg copiously until it is emptied, and then accumulating the drib- bling waters until it is filled again for another discharge. This arrangement secures the drain against the slowly trickling stream that has so great a tendency to deposit silt in its course, and secures the important condition that when any foul water is flowing through the drain it shall move forward in a rapid rush that will prevent the halting of solid matter by the way. The final disposal of house drainage is in every way a serious matter, and it practically makes less difference than is generally suppos- ed whether the water to be got rid of is onlv the kitchen waste, or the whole offscourings of a house with complete plumbing appliances. What we have to deal with in both cases is the organic matter that has been brought into the house, as food, etc., and whether this matter has passed through the additional process of digestion or not does not materially affect the results of its final decomposition after its re- moval. The only added danger when water- closets are discharged through the drain, arises in the case of excreta from patients ill with such diseases as typhoid fever, cholera, diar- rhoea, etc. Practically, it is no more safe to make a careless disposition of the waste from a small kitchen than that from the whole of a large house with complete water works. If the house can be brought into connection with a public sewer, this course will naturally be followed, and the sanitary questions arising are dependent very much on the condition of the sewers, — the discussion of which would be out of place here. In those cases where there 166 DRAINAGE is no public outlet the question of the disposal of liquid wastes becomes extremely serious. It may be set down as an invariable rule, ap- plicable to almost all conditions, that it is never safe to allow household wastes to accumulate in leaching cess-pools from which their liquid is constantly oozing into the soil, with the dan- ger that it will reach wells, or cellars, or that it will accumulate in the earth beyond the capaci- ty of this to disinfect and decompose its tilth. If there is no land about the house and no sewer for discharge, the only safe plan is the very inconvenient and costly one of accumulat- ing the whole liquid in an absolutely tight and thoroughly ventilated cistern, — to be pumped out as occasion requires. Where there is land, even of small amount the best system is that by Mr. Moule, (See Fig. B) the inventor of the earth closet, to "divide and Conquer." This system, which is called stib-soil irrigatioti has now been used sufficient- ly long and is sufficiently introduced and rec- ommended by the highest sanitary authorities to make it entirely safe to recommend its adop- tion. Its simplicity and cheapness, and the small amount of care that it requires, commend it to general attention. The amount of land needed for its application is by no means large. Two hundred square feet will be quite sufficient for an ordinary household, though there are certain advantages in extending the area where circumstances allow. Indeed by the use of a rigorous vegetation especially the sunflower, the Jerusalem artichoke, or the common grape, • Fig. B it will be possible to get on with much less than the area specified. Only sufficient inclination of the surface is required to secure a flow :n the drains and one foot in one hundred feet will be fall enough to accomplish this, especially where the flush-tank is used. The application of the system is as follows : Let the tight drain deliver into a tightly cemented small cistern, say four feet by four feet, discharging through a bent overflow pipe of which the inlet is twelve inches below the point at which it leaves the wall of the cistern (near its top) Fig C. This will secure room for the deposit of solid matters at the bottom and for the floating of scum at the top. Once or twice a year it may be necessary to clean out the solid accumulation at the bottom, which is always worth the cost of removal as manure. The outlet should be not more than twelve inches below the surface of the ground, and should be continued through open jointed land-drain tiles say two inches in diameter, laid on a foundation of narrow boards or of inverted horse shoe tiles, also open jointed, and nowhere more than about twelve inches below the surface. This drain may be contmuous, or it may be the main for any number of longer, or shorter branches, -^the whole system acting as a means for con- veying the foul liquid to all parts of the area used for irrigation, and delivering it at a point within the reach of the roots of plants. It would probably be best, when a single long line, is not sufficient, to lay the lateral drains about four feet apart. It will depend on the degree to which the grease trap, and the tight cistern withhold solid matters whether the drain will require cleaning at long or short intervals. The writer found his own irrigation drains arranged as shown in DRAINAGE 167 Fig. B to work perfectly for five years. They were then cleansed and repaired at a cost of less Fig. C. than five dollars. A chief advantage of the boards or horse-shoe tiles is to afford a true bed that will facilitate the taking up and relay- ing when the cleansing is done. In cleansing it is only necessary to open from the upper end to a point where the drain has functions that are found to be quite clear. By this simple process liquid matter of the foulest and most dangerous character is distrib- uted thinly, and evenly through earth that is occupied by the roots of plants, and that is con- stantly permeated by the atmospheric air on which it depends for its oxydizing and disin- fecting properties. Means having been secured for the cleans- ing of the drain by regular flushing or by the use of a wire, or in whatever way may seem best, and all danger of the leaching away into the soil near the house or well, of the contents of this drain being avoided, our next attention should be given to the disinfecting of the air of the drain itself, and to preventing the ingress of this air into the house. The great disin- fectant under all such circumstances is com- mon air, and there is no way in which we can nearly so well secure ourselves against the production of dangerous gases in a drain as by the establishment of a free current of air ^ within it. In this work, as in almost everything else, the simplest way is the best. When the drain runs only from the kitshen sink, then a separ- ate air pipe should be carried from its house end well above the top of the house, (not near to the top of a chimney nor to a window), and be furnished at its upper end with a ventilating cowl that will tend to keep up a good current. There should be some means for admitting fresh air at the outer, or cistern end of the drain, to supply the current. Where there are plumbing works within the house, the drain may be connected directly with the soil pipe, Fig. D. and HO trap of afiy sort should be used in its course, but- the soil pipe should be continued of its full size out through the top of the house (See Fig. D) and be furnished with a ventilat- ing cowl. There will then be no trap in the course of the pipe to arrest solid matters and 168 DRAINAGE DREDGING hold them for decomposition, and there will be a steady current of fresh air sufficient to prevent tho. poisonous decomposition of the refuse matter contained in the pipe or drain, — which if de- prived of sufficient air would enter into a putre- faction that would be likely to evolve dangerous gases. The supply of air to the lower end of the drain may come from the sewer or from the cistern, if these are well ventilated. If there is NO sufficient ventilation of these, then there should be a trap near the lower end of the drain, and an inlet for fresh air into the drain above it. In cold climates, this inlet should be by a small pipe (say i 1-2 inches diameter), and it should run under ground for a sufficient distance to become somewhat warmed. To sum up, the leading principles to be fol- lowed are these : — to carry the refuse matter from the house through an absolutely tight drain to a tight cistern where their organic parts will rise to the surface, and where any heavy matter contained will settle at the bot- tom. To make the outlet from this cistern from a point between the scum and the sedi- ment, — where only liquid will be supplied ; to discharge this matter into open jointed drains extending through such an area of soil as will prevent the concentration at any point of enough liquid to filter away into the sub-soil, and at a point so near the surface that it will be subjected to the disinfecting action of the soil and of vegetation ; to furnish, in all cases, a di- rect current of fresh air through the drain ; and where a soil pipe is used to continue the direct current through this latter also. Drain Traps. — What are commonly known as drain traps would be better named " man- traps." Fig. E. If the necessary other means are adopted to prevent the ingress of foul air into houses, then it is very well to use immediately under the out- lets of wash-basins, sinks, etc., some form of water-seal trap, which shall be to a certain ex- tent a barrier against bad smells generated im- mediately within the waste pipe ;. but, as a main dependence these traps are a delusion and a snare. The usual form given to them is that shown in the accompanying figures, E F G. Figure G represents the common bell trap so often used over the outlet pipe of the kitchen sink, &c. Its movable part is very easily taken off, and is very apt to be left off, 'and even when it is in place it offers such a very slight resistance to the pressure of foul air as to be at all times in- efficient and quite generally to be, as a trap, simply nothing at all. The great objections to all water-seal traps are, first, that the resistance they offer to the pressure of sewer gas is so slight that a trifling change in the temperature of a sewer or cess- Fig. F. pool, the sudden filling of the sewer with water during heavy storms, or even the influence of a strong wind blowing against its outlet, or suck- ing strongly at a chimney flue, will suffice to open them ; and, second, that water is a very imperfect disinfectijig barrier. Fresh water in a trap may for a few moments absorb all the foul gases presented to it, but accompanying the absorption at the sewer end, there is, too often, — almost always, — a giving off at the house end. As soon as the water is saturated with the gas, and sometimes even before this, there is a rapid delivery of gas at the house end of the trap ; careful experiments have shown that carbonate of ammonia exposed at the sew- er end of a trap will produce its chemical reac- tion on colored liimus paper exposed at the Fig. G house end within fifteen minutes, and that even the heavier and more poisonous gases so com- monly produced in foul drains are all transmit- ted in their full force within a very short time, — even sufficiently to produce the corrosion of metals exposed at the house end. The real and effective drain trap is the same as the real and most effective disinfectant ; — a free circulation of common air. Safety is to be sought, not through a shutting out of the foul gases formed in the sewer, and drain, but in the prevention of this formation, by the free admis- sion and circulation of air. This being secured there is little to be apprehended, if the ordinary bent tube filled with water is used as a trap in branch pipes in such a way as to prevent the too rapid transmission of such odors as mav still be formed in the pipe. If there is no suf- ficient ventilation of pipes and sewers it is mad- ness to suppose that we can live safely in rooms which are protected frftm the invasion of pois- onous gases only by water-seal traps. DRAWERS. (^^-^ Undergarments.) DREDGING.— This is an important item connected with roasting, and requires a tin box with a perforated lid, called a "dredger." This usually contains wheat flour orilv, but for DRESS DROWNED 169 some joints the flour is mixed with grated breads dried herbs, or grated le»ion or orange peel. The dredger is shaken over the roast at short intervals, so that its contents remain on the surface and form, with the fat oozing out, a kind of coating, which is sometimes inten- tionally made verj' thick, as for hare. But these coatings are not so common now, or so fashionable, as thev were a few years ago. DRESS.— (6V^ Clothing, Waist, Skirt, Princess Dress, Cutting and Fitting and un- der the other respective names of garments.) DRILLING-. — A kind of coarse, hea\y. twilled linen cloth, much used for men's outer clothing in summer. It is a yard wide, and nearly always white or buff-colored. There is also a cheaper variety of drilling made of cotton. DRINKS. (See Beverages.) DROPS (Lemon.) — Mix together a quarter of a pound of loaf sugar, a quarter of a pound of butter, six ounces of flour, the }'olk of one egg. a teasponful of cold water, and a little lemon peel minced fine. Drop lumps of this mixture, the size of a walnut, on a .buttered tin plate, and bake it in a quick oven. Ratafia Drops. — Beat the whites of three eggs to a stiff froth, add ten ounces of powder- ed sugar, two ounces of bitter and six ounces of sweet almonds, blanched and pounded : mix well, drop in small spoonfuls on white paper ; sift powdered sugar over each cake and bake in a quick oven. DROPSY. — A s\-mptom of numerous dis- eases characterized by the collection of water or serous fluid in one or more of the closed ca\-ities of the body, independent of inflam- mation. Dropsy is caused either by pressure upon some part or the whole of the venous system, or by an altered condition of the blood. In the vast majority of cases it depends upon diseases of the liver, the heart, or the kidneys, and in these the original disease must be reached before a cure can be obtained. There is no treatment for dropsy that can be ventured upon without skilful medical ad\'ice. DROWNED. — fTo restore the appar- ently, i — The Royal National Life-boat Institu- tion, after extensive inquiries amongst medical men, medical bodies, and coroners, throughout Great Britain, published (in 1864) the following directions for restoring the apparently drowned. They are founded on those of Dr. Marshall Hall, combined with those of Dr. H. R. Syl- vester. I. Send immediately for medical assistance, blankets, and dry clothing, but proceed to treat the patient instantly on the spot, in the open air, with the face downward, whether on shore or afloat : exposing the face, neck, and chest to the ^\-ind, except in severe weather, and re- moN-ing all tight clothing from the neck and chest, especially the braces. The points to be aimed at are — first and iin- mediately. the restoration of breathing : and secondlv, after breathing is restored, the pro- motion of warmth and circulation. The efforts to restore breathing must be commenced immediately and energetically, and persevered in for one or two hours, or until a medical man has pronounced that life is ex- tinct. Efforts to promote warmth and circu- lation, beyond remo\-ing the wet clothes and drying the skin, must not be made until the first appearance of natural breathing: for if circulation of the blood be induced before breathing has recommenced, the restoration to life will be endangered. II. To Restore Breatliing. — To Clear the Throat. — Place the patient on the floor or ground, with the face downward, and one of the arms under the forehead, in which position ' all fluids will more readily escape by the mouth, i and the tongue itself will fall forward, lea\-ing j the entrance into the windpipe free. Assist this operation by wiping and cleansing the I mouth. If satisfactory breathing commence, use the treatment described below to promote warmth. If there be only slight breathing, or no breathing, or if the breathing fail, then — To Excite Breathing. — Turn the patient well and instantly on the side, supporting the head, and excite the nostrils with snuff, hartshorn, and smelling salts, or tickle the throat -with a feather, etc., if they are at hand. Rub the chest and face warm, and dash cold water, or cold and hot water alternately, on them. If there be no success, lose not a moment, but in- stantly — To Ifnitate Breathing — Replace the patient on the face, raising and supporting the chest well on a folded coat or other article of dress. Turn the body ven,- gently on the side, and a little beyond, and then briskly on the face, and back again, repeating these measures cautiously, efficiently, and perseveringly, about fifteen times in the minute, occasionally varj-ing the side. By placing the patient on his chest, the weight of his body forces the air out : when tiu^ned on the side, this pressure is removed, and air enters the chest. This process is shown in Figs. I and 2. (^.See next page.") On each occasion that the body is replaced on the face, make uniform but efficient pres- sure, with brisk movement, on the back, be- tween and below the shoulder-blades or bones on each side, remo\-ing the pressure imme- diately before turning the body on the side. The first measure increases the expiration, the second commences inspiration. The result is respiration or jiatural breathing, and, if not too late, life. Whilst the above operations are being proceeded with, drj- the hands and feet, ! and as soon as dn- clothing or blankets can be ; procured, strip the body, and cover or gradually ] re-clothe it, but take care not to interfere with the efforts to restore breathing. I Should these efforts not prove successful in I the course of from two to five minutes, proceed I to imitate breathing by Dr. Sylvester's method, as follows : — Place the patient on the back on a flat sur- I face, inclined a little upwards from the feet ; raise and support the head and shoulders on a 170 DROWNED Fig. I. Treatment of the Apparently Drowned. small firm cushion or folded articles of dress placed under the shoulder blades. Draw for- ward the patient's tongue, and keep it project- ing beyond the lips ; an elastic band over the tongue and under the chin will answer this pur- pose, or a piece of string or tape may be tied round them, or by raising the lower jaw, the teeth may be made to retain the tongue in that position. Remove all tight clothing from about the neck and chest, especially the braces. Fig .2. Treatment of the Apparently Drowned. To Imitate the Movements of Breathing.— Standing at the patient's head, grasp the arms just above the elbows, and draw the arms gently and steadily upwards above the head, and keep them stretched upwards for two seconds. {By this means air is drawn into the hnigs.) Then turn down the patient's arms, and press them gently and firmly for two seconds against the sides of the chest. {By this means air is pressed out of the lungs) This process is shown in Figs. 3 and 4. {See next page.) Repeat these measures alternately, deliber- ately, and perseveringly, about fifteen times in a minute, until a spontaneous effort to respire is perceived, immediately upon which cease to imitate the movements of breathing, and pro- ceed to induce circulation and luarmth. 3. Treatment after Natural Breathing has been Restored. — To Promote Warmth and Circulation. — Commence rubbing the limbs upwards, with firm grasping pressure and energy, using handkerchiefs, flannels, etc. {By this 7neasure the blood is propelled along the veins tozuards the heart.) The friction must be continued under the blanket or over the dry clothing. Prornote the warmth of the body by the ap- plication of hot flannels, bottles, or bladders of hot water, heated bricks, etc., to the pit of the stomach, the arm-pits, between the thighs, and to the soles of the feet. On the restoration of life, a teaspoonful of warm water should be given ; and then, if the power of swallowing has returned, small quantities of wine, warm brandy and water, or coffee, should be administered. The patient should be kept in bed, and a disposition to sleep encouraged. General Observations. — The above treat- ment should be persevered in for some hours ; DROWNING DRUGGET 171 Fig. 3. Treatment of the Apparently Drowned. it is an erroneous opinion that persons are irre- coverable because life does not soon make its appearance, persons having been restored after many hours of continued effort. The struggle should not be given over until a physician pro- nounces death to have unmistakably occurred. Cautions. — Prevent all unnecessary crowd- ing of persons round the body, especially if in an apartment. Avoid rough usage, and do not allow the body to remain on the back unless the tongue is secured. Under no circumstances hold the body up by the feet, or roll it over a barrel. On no account place the body in a warm bath unless under medical direction, and even then it should only be employed as a momen- tary excitant. Fig. 4. Treatment of the Apparently Drowned. DROWNING. — (To save a person from).— Never approach a drowning person from the front, but take him from behind, by the hair ; and never allow him to grasp any part of your body if you can possibly prevent it. Should you find yourself so seized, sink at once to the bottom, when the hold upon you will probably be released. Only a good swimmer should attempt to rescue a drowning man in deep water ; for a novice to try it is simply to imperil a second life without reasonable chance of saving the first. Better hasten to secure a rope or pole, which, thrown quickly to the per- son in danger, will give him a much surer cliance of escape. If possible let one going to the rescue have a rope tied under his own arms and held by those on shore. Young swimmers should use especial caution. DRUGGET. — A coarse woollen cloth of a rather flimsy te.xture, sometimes made wholly of wool, and sometimes with woof of wool and the warp of flax thread. Drugget is stronger 172 DRUGS and has less nap than baize, and, among other uses, is employed instead of carpets for cover- ing floors, or to spread on carpets to preserve them from being damaged ; for this purpose it is woven from a yard and a half to two yards and a half wide. Milled Drugget is printed in bright showy colors, and being very thick and strong serves very well as a substitute for carpets in small apartments. It is manufactured in pieces from a yard to two yards wide. DRUGS. — In purchasing drugs, whether in the raw state or in the form of extracts, tinc- tures, etc., it is very important to obtain them from a reputable chemist, who will take care that the article is genuine and properly labelled. The adulteration of drugs is carried on to an enormous extent, and, as commonly sold by irresponsible parties, the strength is seldom above one half of what it ought be. Besides this there is the danger of substituting a cheap drug for a dear one. Drugs are most of them soon spoiled by keeping, and in all cases they should be preserved in well-stoppered bottles — with the exception of Epsom salts, nitre, soda, 'and some few others, which will keep without injury for an indefinite time. All vegetable medicines lose their virtues in the course of a few months, if not carefully closed from the air ; and even in bottles they seldom keep good for a year. It is desirable, there- fore, to purchase them in small quantities at a time, and to renew them at intervals of twelve months. Most drugs simply lose their strength with time ; but laudanum on the contrary be- comes stronger, especially if it be left uncork- ed ; the spirit evaporates, leaving almost pure opium. This must be guarded against, as the most fatal results might occur from giving a dose much greater (in point of strength) than was intended. Some drugs requiring extended notice are given under separate titles in this work. The additional ones given below are least liable to abuse, in family use. Each is intro- duced in alphabetical order with its properties and effects given under the respective heads — (a) Physical properties j {b) Therapeutical effects; (c) Use ; and (d^ Dose, and mode of administration. Extracts, tinctures, and all such compounds as will bear keeping, and are likely to be useful in a family, are better when bought of a good druggist than as made at home. They are therefore given without direc- tion to manufacture. It should be borne in mind, however, that drugs of any kind should be used very sparingly except by direction of a physician. See Weights and Measures. Acid, Acetic. — Vinegar distilled from wood, and purified. {ti) Physical properties. — Limpid, colorless, volatile ; odor, pungent and fragrant ; taste, acid. {b) Therapetitical effects. — Stimulant, escha- rotic, but when diluted with water, cooling. (<:) Used in lotions for cooling purposes diluted with water, also in ringworm and re- moving warts. id) Dose. — It IS not given internally, except in combination with other medicines. Acid, Acetic {diluted). — Diluted acetic acid, prepared from the acid just described. {a) Physical properties. — A clear acid fluid. {b) Therapeutical effects. — Astringent, dia- phoretic, cooling, and antiseptic. It is useful in making the acetate of lead more soluble. Externally, it is stimulant in its full strength, or when mixed with water, cooling. (c) Used in fevers internally ; or as a gargle with capsicum ; or as an inhalation in sore throat. A useful lotion when mixed with spirit and water, in bruises, sprains, and burns. id) Dose. — Half a drachm to one drachm. Acid, Benzoic. {a) Physical properties. — White and shin- ing crystals, with flakes of a fragrant aromatic odor, and acid taste. Sparingly soluble in water, but is easily dissolved in alcohol. When heated, is completely evaporated, with an agree- able and peculiar odor; but if the tempera- ture is raised too high, it takes fire, and burns with a yellow flame. {b) Therapeutical effects. — Stimulant and ex- pectorant. {c) Used in chronic bronchitis. \d) Dose. — Five grains to half a drachm twice a day. Acid, Carbolic {pure and i)>ipure). — A pow- erful antiseptic substance, obtained from coal- tar oil. {a) Physical properties. — The pure anhy- drous acid is in long, colorless, prismatic crys- tals, turning a pale pink on keeping. It rapidly deliquesces in moist air. The imptire is a more or less brown liquid. Both strongly re- semble tar in smell. {b) Therapeutical effects. — Strongly antisep- tic, antifermentative, and caustic. {c) The pure acid is applied on cotton for allaying tenderness and pain in decaved teeth. Being a caustic, it should be carefully kept from touching anything but the tooth ; when properly used, it is the best application for toothache arising from this cause, and is indeed a specific. Dose. — About a grain of the acid is enough for toothache. One drachm of carbolic acid to a pint of water is strong enough for disinfectant purposes. Acid, Citric, prepared from the juice of lemons. {a) Physical properties. — Sharp acid taste, white semi-transparent crystals of a rhomboidal shape. Decomposed by heat ; soluble in twice their weight of cold, and half tJieir weight of boiling water. {b) Therapeutical effects. — Refrigerant. {c) Used in febrile and inflammatory com- plaints ; dissolved in water as a substitute for lemon-juice, and added to soda to form the common effervescing draught. (d) Dose. — lo grains to i scruple ; 15 grains of the acid neutralize 20 grains of bicarbonate of soda, to form the effervescing draught. Acid, Gallic, prepared from galls. DRUGS 173 (a) Physical properties. — A powder of near- ly colorless semi-crystalline appearance : dissi- pated by heat ; dissolves in water and spirit. {c) Used in discharges of blood and in diar- rhoea, and in other mucous discharges. Also in hemorrhoids. {d) Dose. — 2 to 5 grains. As an injection half a drachm dissolved in one ounce of water ; an ointment, 20 grains are mixed with an ounce of lard, with the addition of 30 or 40 grains of powdered opium. Acid, Hydrochloric {diluted). — Hydro- chloric acid, mixed with three times its bulk of water. {a) Physical properties. — -Taste, intensely acrid and caustic ; smell acrid and suffocating ; the acid is colorless when pure, but usually is of a straw color, with the presence of peroxide of iron, or nitrous acid. {b) Therapeutical effects. — Tonic, antiseptic, and partially diuretic, by promoting all the secretions. (c) Used, when combined with diluted nitric acid, in affections of the liver ; also with bit- ters, to prevent the generation of worms ; in gargles for sore throat. (d) Dose. — 20 minims to 40. Acid, Sulphuric {diluted). — Sulphuric acid mixed with about eleven times its bulk of water. {a) Physical properties. — Strong acid taste, inodorous, colorless, and transparent. Specific gravity, 1.103. I {b) Therapeutical effects. — Tonic, astringent, | and antiseptic. (c) Used in dyspepsia, also to check sweat- ings, salivation, and diarrhoea ; likewise as a gargle. {d) Dose. — 10 minims to 30, diluted largely (2 drachms to 8 ouncesj as a gargle, with honey, sage, etc. , Acid, Tartaric. {c) Physical properties. — Colorless imper- j feet crystals, inodorous, very acid, soluble, | largely in water. I {b) Therapeutical effects. — Refrigerant, an- tiseptic, diuretic, and slightly aperient. (t) Used in fevers, etc., with some soda or potass, as ^n effervescing draught, instead of citric acid ; the proportions being the same. iEther, Sulphuric. ('.') Physical properties. — -A limpid, volatile, inflammable fluid, without color, produces great cold by evaporation : taste, peculiar, but hot and pungent ; sparingly soluble in water, readily so in alcohol. {b) Therapeutical effects. — A diffusible stim- ulant, afterwards narcotic and antispasmodic ; externally cooling ; when inhaled producing anesthesia. {c) Used in hysteria, faintings, asthma, and other spasmodic complaints. {d) Dose.— 20 minims to 60, in water. Aloes, Barbadoes. — The inspissated juice of the cut leaf of the Aloe spicata, imported from the Cape of Good Hope and West In- dies. I {a) Physical properties. — Of a dark brown color, and shining resinous surface, with a strong disagreeable odor, and very bitter taste ; very difficult to powder, and soluble in diluted alcohol. {b) Therapeutical effects. — A stimulating pur- gative, producing its chief effects on the lower bowels. Apt to produce and aggravate hemor- rhoids. {c) Used in dyspepsia and in head-affections : also as a common purgative. {d) Dose. — One-fourth of a grain to 5 grains, well powdered, or dissolved in hot water. Alum. {a) Physical properties . — A semi-trans- parent, rough, irregular mass of saline matter. Taste, acid-astringent. Soluble in 18 parts of water at 60 degrees, and in a little more than an equal weight of water at 212 degrees. {b) Therapeutical effects. — Astringent and styptic. {c) Used internally in haemorrhages ; exter- nally in opthalmia, or as a gargle. ((-/) Dose. — ID grains to 20. As gargle — one drachm' to a pint of water. Ammonia, Liquor of. — Ammonia condensed in water. {a) Physical properties. — A stimulating so- lution. Blisters the skin. {b) Therapejitical effects. — Stimulating, dia- phoretic, anti-acid, when given internally. Ex- ternally, irritant and escharotic. {c) Used when largely diluted, in faintings, as- phyxia, hysteria, spasms, acidities of the stom- ach ; and externally, as an irritant of the skin. {d) Dose. — The aromatic spirits of ammonia is the usual form for internal use. Dose from 15 to 40 minims. Ammonia, Sesqui-Carbonate of. — ^Am- monia united with carbonic acid. {a) Physical properties. — A mass of irreg- ular crystals, somewhat resembling white sugar, but more transparent and striated. Smell, pungent ; taste, sharp and alkaline ; soluble in four times its weight of cold water ; becomes opaque and friable on exposure to the air. {b) Therapetitical effects. — Stimulating, an- tispasmodic, diaphoretic, and anti-acid. {c) Used in dyspepsia, hysteria, and all dis- eases requiring a rapidly acting diffusible stimulant. Externally, to the nostrils in syn- cope. {d) Dose. — 2 grains to 5, in pills or dissolved in any fluid. Antimony, Potassio-Tartrate of. — Tartar emetic. {a) Physical properties. — A colorless, tran- sparent, inodorous, crystaUized salt, with a slightly metallic taste. Soluble in fifteen times its weight of cold water, and twice its weight of boiling water ; insoluble in pure alcohol, but soluble in proof spirit or wine. The aqueous solution becomes decomposed by keeping. {b) TJierapeutical effects. — Emetic in large doses ; diaphoretic in small ones ; expectorant, .■^■lightly aperient and alterative : externally ap- plied, produces a crop of pustules. 174 DRUGS (c) Usedio evacuate the stomach to slow the circulation, and to produce profuse perspira- tion. Externally applied in the form of an oint- ment, to produce counter-irritation. {d) Dose. — As an emetic, i grain to 4 grains in solution ; in pneumonia, y^ a grain to 3 grains, often repeated ; as an expectorant, or diaphoretic, ^ of a grain to ^ a grain. AssafcEtida, Gum. {a) Physical properties. — A mass of irreg- ular pieces, varying in color from red or red- dish-brown to white ; odor resembling garlic, but more fetid ; taste, bitter and slightly acrid ; difficult to powder, unless rubbed with carbon- ate of ammonia. Forms a milky mixture with water. (/;) Therapeutical cpfecis. — Antispasmodic, ex- pectorant, anthelmintic. {c) Used in hysteria, flatulence, colic, etc. \d) Dose. — 5 to 10 grams. Bismuth, Trisnitrate of.— The metal bismuth united with nitric acid. {a) Physical properties. — A white, tasteless, inodorous powder, very slightly soluble in water. ib) Therapeutical effects. — Antispasmodic, stomachic and tonic. (f) Used much in dyspepsia, attended with pain of the stomach, and water-brash, and diar- rhcca. {ii~) Dose.- — 5 to ID grains. Borax. — Biborate of soda. {a') Physical properties. — Sweetish, shining, efflorescent crystals, soluble in twelve jDarts of cold, and two parts of boiling water. (/;) Therapeutical effects. — Absorbent, cnoling, and alterative. {c) Used in intestinal irritation of infants. Externally applied to thrush, and to cutaneous diseases. (c/) Dose. — 5 grains to 30. Externally ap- plied, dissolved in eight times its weight of honey or mucilage, or better, in pure water. Calomel. See Mercury. Camphor. A peculiar substance, obtained by distillation from the wood of the Laurus camplior. [a) Physical properties. — In large white semi-transparent cakes, with a strong peculiar- ly fragrant and aromatic odor ; taste, bitter and acrid ; insoluble in water ,• soluble in alcohol, ether, acetic acid, and the fixed oils. {b) Therapeutical effects. — Stimulant, dia- phoretic, sedative ; externally, soothing. {c) Used in hysteria, asthma, chorea, and generally in spasmodic diseases. Externally, in muscular pains, bruises, etc. (d) Dose. — 3 grains to 5, in pills. When dissolved in water as camphor mixture, the quantity is scarcely appreciable. Cantharides, Plaster of. — Blistering plas- ter. Sometimes prepared in the form of a tissue paper, imbued with the active principle. {a) Physical properties. — The plaster is a firm preparation requiring the warmth of the hand to enable it to be spread upon leather or calico. It soon spoils by keeping; and if more than a month old should, after spreading,, be dusted over with powdered cantharides. {b) Therapeutical effects.— To raise the cuti- cle from the cutis, producing at the same time a large secretion of serous fluid. The time varies from 3 hours to 12, or even more. In babies the blister should always be carefully watched after 3 hours, as it often rises rapidly and would be liable to produce severe ulcera- tion of the skin. Blistering may be promoted by applying a poultice after the removal of the cantharides. Capsicum. (a) Physical properties. — Berries of a red color, and an extremely pungent odor and taste, which is yielded to alcohol, ether, vin- egar and water. (b) Therapeutical effects. — Stimulant, stom- achic, and rubefacient. {c) Used in dyspepsia, flatulence ; externally, as an ingredient in gargles for relaxed sore throat. {d) Dose. — 3 grains to 5 grains, in pills ; 2 drachms to 8 ounces form the strength for using as a gargle diluted largely with water. Castor Oil, obtained from Ricinus com- munis. {a) Physical properties. — A pale yellow- colored, transparent and viscid oil, with a faint odor and nauseous taste. (b) Therapeutical effects. — Mildly aperient. {c) Used in colic and in those cases of con- stipation which will not bear drastic purga- tives ; also for mixing with gruel for the ordin- ary enema. id) Dose.- — A teaspoonful to one or two tablespoonfuls ; an ounce is the proper quan- tity for mixing with gruel to make an enema. Cerate. — A species of ointment made rather hard with wax. {a) Simple Cerate. — Add 20 ounces of melt- ed wax to a pint of olive oil, and mix while warm, stirring till cold. [b) Cerate or Spermaceti. — Melt together eight ovuices of white wax and ten of sper- maceti ; then add a pint of olive oil, and stir together till they cool. {c) Cerate of Acetate of Lead. — Melt four ounces of white wax in eight fluid ounces of olive oil ; then gradually add four c'.rachms of powdered acetate of lead, previously rubbed with two fluid ounces of olive oil. and stir with a spatula till they unite. {d) Cerate of Resin. — Mix together 15 ounces each of resin and wax, and melt them over a slow fire ; then add a pint of olive oil, and press the cerate, while hot, through a linen cloth. Chalk, prepared. — Friable carbonate of lime, rubbed into a fine powder and washed. {(i) Physical properties. — An inodorous, in- sipid, white, friable powder, heavy, and insolu- ble in water. {b) Therapeutical effects. — Anti-acid, astring- ent, and absorbent. {c) Used in acidities of the stomach and bowels, and to correct the irritation v/hich is DRUGS 175 established in diarrhoea. Externally, as a mild application of sores and burns. {d) Dose. — ID to 15 grains. Camomile Flowers. {a) Physical properties. The flowers are small, with a strong, fragrant odor, and bitter aromatic taste, and some slight degree of warmth. Water and alcohol both absorb the virtues of this plant. (b) Therapeutical effects. — Tonic, stomachic and carminative. The warm infusion, when weak, is emetic. Externally soothing. {c) Used in dyspepsia, hysteria, flatuknce, and also to work off emetics. {d) Dose of the powder. — 30 to 40 grains twice a day. 'J~he infusion — a half ounce to a pint of water — is usually preferred. Chloride of Zinc. — A combination of zinc with chlorine. (a) Physical properties. — In solid piece, snow-white, incJdorous, having a strongly styptic and metallic taste. (/;) Powerfully caustic, destroying the vitality of the part with which it is in contact, and causing very severe pain. In solution it is used as a disinfectant, appearing to act more ener- getically than chlorinated soda or lime, with a less disagreeable odor of chlorine. {c) Used as a caustic in cancer and fungoid disease. In solution, it is applied to cutaneous diseases, and to mucous membranes, but re- quires great caution in its use. As a disin- fectant, it must be largely diluted, {See Dis- INFECTAXTS.) Chinchona Bark {yellow). {a) Physical properties. — Larger, thicker, and less rolled than the pale bark. Externally of a brownish yellow, and internally of a cinnamon brown. The fracture is fibrous ; taste bitter, and less aromatic than the pale, with scarcely any degree of astringency. {b) Therapeutical effects. — Astringent, tonic, antiseptic, and febrifuge. {c) Used in typhoid fevers, and in all low states of the system, being in such cases su- perior to quinine. {d) Dose. — 10 grains to 50, in wine or wine and water. Cinnamon. — Bark, oil, and water, used as a warm and cordial spice to prevent the griping of purgatives, etc. Cod-Liver Oil.^Prepared from the liver of the cod-fish." {a) Physical properties. — An oil of three different colors ; pale yellow, pale brown, and dark brown. The pale brown appears to pos- sess the highest virtues. {b) Therapeiitical effects. — Nutritive and act- ing also on the general system. if) Used largely in consumption and chronic bronchitis to diminish the secretion from the lungs, and arrest, to some extent, the waste in- cident to these diseases ; in nervous affections as a nerve-food, and in some skin diseases ; also in other exhausting diseases. (^) Dose. — I drachm carried up to 4 in any convenient vehicle, as infusion of cloves. Colocynth. — The peeled fruit of the bitter cucumber. {a) Physical properties. — A white, soft, po- rous, medullary substance, investing the seeds with an intensely bitter, acrid, and nauseous taste. {b) Therapeiitical effects. — Powerfully ape- rient. {c) Used, with warm cordial spices, as an or- dinary aperient. {See Extracts.) (d) Dose. — 5 to 10 grains. Conium (Hemlock). — The leaves of Conium maciilatmn, an indigenous plant. {a) Physical properties. — Has a heavy nar- cotic smell, with a bitter, nauseous, and herba- ceous taste ; color, dull green ; powers soon destroyed by light. Should be gathered just as the plant comes into flower, and dried in the sun, or in a stove. {b) Therapeutical effects. — Sedative, narcotic — in some cases alterative, and even tonic. {c) Used in scirrhous and cancerous affec- tions externally, and internally for neuralgia and pulmonary complaints ; also in scrofulous complaints of children, especially in ophthal- mia — in all cases requiring great caution ; ex- ternally as a poultice, made by scalding the fresh leaves. {d) Dose. — 2 to 3 or 4 grains. Copaiba Balsam. {a) Physical properties. — 'A liquid of a transparent yellowish color, and peculiar smell and taste, which is pungent, acrid, and nause- ous ; when fresh, of the consistency of linseed oil, gradually becoming thicker by exposure to the air, till at last it is as solid as resin ; soluble in ether and alcohol. {b) Therapeutical effects.~St\Tcm\2int, diuretic, purgative in large closes ; allays irritation of the mucous membranes, and especially those of the urinary passages. {c) Used in chronic bronchitis, spasmodic asthma, whooping-cough, and in chronic in- flammation of the bladder, etc. {d) Dose. — 10 minims to 30 in emulsion, or in the gelatine capsules in which it is sold. Creasote. — A peculiar liquid prepared from pyroxilic oil. {a) Physical properties. — An oily, colorless, transparent fluid, with a disagreeable smell, re- sembling somewhat the odor of badly-smoked meat. {b) Therapeutical effects. — Tonic, stomachic, diaphoretic, antiseptic, and styptic. {c) Used internally in phthisis ; also in troublesome vomiting, from any cause not readily understood, as seasickness. Decoction of Chinchona. {a) Boil 10 drachms of bruised yellow chinchona in a pint of water for ten minutes, in a closed vessel, then strain. {b) Therapeutical effects. — Antiseptic, as- tringent, tonic, febrifuge. (<:) Used in fever, malignant sore throat, dys- pepsia. yd) Dose. — \]4. to 3 ounces twice or thrice a day. 176 DRUGS Decoction of Dandelion. {a) Boil 4 ounces of bruised dandelion in i % pints of distilled water to a pint, and strain. (b) Therapeutical effects. — Diuretic, slightly aperient, and specially acting on the liver. (r) Used in torpid conditions of the liver, jaundice, habitual constipation, etc. (d) Dose. — 2 or 3 ounces twice or thrice a day. Decoction of Iceland Moss. {a) Boil s drachms of Iceland moss in a pint and a half of water down to a pint, and strain. {b) Therape7itical effect. — Tonic, emollient, slightly astringent. (c) Used in consumption and dysentery. (d) Dose. — -I to 2 ounces. Decoction of Logwood. {a) Boil 10 drachms of sliced logwood in I Yz pints of water to a pint, and strain. (^) Therapeutical effects. — Astringent and tonic. {c) Used in diarrhoea and dysentery. {d) Dose. — I ounce to 2 ounces after each action of the bowels. Decoction of Poppyheads. {a) Boil 5 ounces of bruised poppyheads in 3 pints of water for a quarter of an hour, and strain. (^) Therapeutical effects. — Anodyne and soothing. (r) Used as 2, fomentation in painful swell- in js and inflammation. Decoction of Sarsaparilla {simple.^ (a) Boil 4 ounces of sarsaparilla in 4 pints of water to 2 pints, and strain. (^) Therapeutical effects. — Alterative, dia- phoretic, and tonic. (f) Used in cutaneous diseases, chronic rheumatism, and scrofula. {d) Dose. — 2 ounces, twice or thrice a day- Decoction of Sarsaparilla {compound). {a) Mix 4 pints of boiling decoction of sar- saparilla, ID drachms of sliced sassafras, 10 drachms of guaiacumwood shavings, 10 drachms of bruised stick-liquorice, and 3 drachms of mezereon bark ; boil for a quarter of an hour, and strain. ip) (c) id) Therapeutical effects. — The same as the last, but warmer, and therefore better suited to weak stomachs. Dill Water. — Prepared from, Dill seeds by distillation. {a) Physical properties. — An aromatic odor, with a pungent agreeable taste. {b) Therape7itical effects. — Carminative and stimulative. {c) Used in the flatulence and gripings of children. (.'/) Dose. — Yz drachm to i >^ ounce. IJxtract of Gentian. {a) Made from the gentian root. {b) Therapeutical effects. — Tonic and stom- achic. {c) Used in dyspepsia. Id) Dose. — 5 to 20 grains. Extract of Henbane. — Prepared from the leaves of Hyoscyanius ftiger. (a) Physical properties. — An extract of a dingy olive color, and a peculiar, disagreeable smell ; taste, bitterish and saline. (b) Therapeutical effects. — Narcotic, ano- dine, and antispasmodic. {c) Used instead of opium, in irritability of the nervous system, or mucous surfaces, or in combination with purgatives to prevent their griping, as it does not cause constipation. {d) Dose. — 5 to 8 grains. Extract of Hop. (a) Physical properties. — A dark-colored bitter extract, without much smell. (b) Therape7itical effects. — Tonic and se- dative. {c) £/J^^in chronic dyspepsia and loss of sleep. \d) Dose. — ID to 15 grains. Extract of Sarsaparilla {liquid). Pre- pared from sarsaparilla, and used for the same purposes as the decoction. It is sold both as a simple and compound extract. {a) Dose. — 30 drops to i drachm two or three times a day in water. Gamboge. — A gum resin, of a purgative na- ture, but too powerful for domestic use. Horseradish (the fresh root). {a) Physical properties. — Pungent odor, bit- ing, acrid taste ; communicates its active principles partially to water, but completely to alcohol. (])) Therapeutical effects. — Stimulant, diuretic, sudorific, emetic. if) Used in paralytic affections and chronic rheumatism. {d) Dose. — I to 2 drachms, cut into small pieces, or made into an infusion. Infusion of Chamomile. Chamomile tea. {a) Macerate 5 drachms of chamomile flow- ers in a pint of boiling distilled water for ten minutes, in a closed vessel, and strain. {b) Therapeutical effects. — Tonic, stomachic ; emetic, when warm. Externally soothing. (<:) Used in dyspepsia, and to assist the opera- tion of emetics. (//) Dose. — I to 2 ounces. For emetic pur- poses, a weaker infusion is used in large quantities. Infusion of Cloves. (a) Macerate 3 drachms of bruised cloves in a pint of boiling water, in a covered vessel, and strain. {b) Thei'apeutical effects. — Stimulant, stom- achic, slightly tonic. (c) Used as a vehicle for more active tonics, especially cod-liver oil. {d) Dose. — I ounce to 2 or 3. Infusion of (3re\\t\sii\{co»ipoufid). (a) Macerate 2 drachms of sliced gentian, 2 drachms of dried orange-peel, and 4 drachms of lemon-peel in a pint of boiling water for an hour, in a covered vessel, and strain. {b) Therapeutical effects. — Stomachic and tonic. {c) Used in dyspepsia and general debility. {d) Dose. — lY to 2 ounces two or three times a day. DRUGS 177 Infusion of Linseed {compound). Linseed tea. {a) Macerate 6 drachms of bruised linseed and lo drachms of sliced fresh liquorice in a pint of boiling water, for four hours, near the fire, in a covered vessel, and strain. (p) Therapetitical ejfects. — Soothing, especial- ly to the mucous passages. if) Used in chronic bronchitis and strangury. (d) Dose, ad libitu7n. Infusion of Orange-peel {compoimd^. (a) Macerate half an ounce of dried orange- peel, two drachms of lemon-peel, one drachm of cloves bruised, in a pint of boiling water, for a quarter of an hour, in a covered vessel, and strain. (d) Therapeutical effects. — Stimulant, stom- achic, and tonic. (<:) Used in dyspepsia, and as a vehicle for other remedies. (d) Dose. — I ounce to 2 or 3, at short inter- vals. Infusion of Quassia. {a) Macerate 10 scruples of quassia sliced, in a pint of boiling water for two hours, in a covered vessel. {b) Therapetitical effects. — Tonic and stom- achic. (c) Used in dyspepsia. (1^) Dose. — I >< to 2 ounces. Infusion of Rhubarb. (a) Macerate 3 drachms of sliced rhubarb root in a pint of boiling water for two hours, in a covered vessel, and strain. {b) Therapeutical effects. — Stomachic, tonic, and aperient. {c) Used in dyspepsia accompanied with con- sipation, especially in combination with gentian. (d) Dose. — %, ounce to i>^ ounce. Infusion of Roses (compound^. (a) Put three drachms of the dried red rose leaves into a pint of boiling water, then add a fluid drachm and a half of diluted sulphuric acid. Macerate for two hours, and strain the liquor ; lastly, add 6 drachms of sugar. (b) Therapeutical effects.— Astringent, refrige- rant, and antiseptic. (c) Used as a drink in fevers ; also as a vehicle for sulphate of magnesia, quinine, etc. (d) Dose. — I >^ to 2 ounces. Infusion of Senna {compound). Senna tea. {a) Macerate 15 drachms of senna leaves, and 4 scruples of bruised ginger in a pint of boiling water for an hour in a closed vessel, and strain. {b) Therapeutical effects. — Aperient. \c) Used as a vehicle for more active purga- tives, which it assists ; or by itself as a mild purgative. {d) Dose. — I to 3 ounces. Ipecacuanha, the root. {a) Physical properties. — In pieces of three or four inches in length, with a resinous frac- ture ; an acrid aromatic somewhat bitter taste, slightly nauseous ; peculiar odor ; yields its active principle to water, spirit, and wine. 12 {b) Therapeutical effects. — Emetic, diaphor- etic, expectorant, and acting peculiarly on the liver. {c) Used as an em.etic ; also as an expectorant in bronchitis, asthma, etc., as a nauseate in pneumonia, diarrhoea, dysentery ; as a diaphor- etic in various diseases, and in torpid liver, to promote its proper secretions. {d) Dose. — As an emetic, 1 5 to 30 grains ; as a nauseate, 2 to 4 grains ; as a diaphoretic, i grain, with a small dose of opium ; as an expec- torant or for torpid liver, >^ to i grain. Jalap, the root. {a) Physical properties. — Thin, transverse slices, or round masses ; solid, hard, and heavy ; dark-gray color, striated appearance ; sickly smell ; taste sweetish, but nauseous. {b) Therapeutical effects. — Actively aperient. {c) Used in obstinate constipation, worms, dropsy ; requires a carminative to prevent grip- ing and nausea. id) Dose. — 10 grains to 30. Laudanum. — See Opium. Liniment of Ammonia. {a) To I fluid ounce of the solution of am- monia add 2 fluid ounces of olive oil, and shake together. {b) Therapeutical effects. — Stimulant and ru- befacient. {c) Used in sore throat externally, also to chronic rheumatism, with friction. Liniment of Camphor. {a) Dissolve i ounce of camphor in 4 fluid ounces of olive oil. {b) Therapeutical effects. — Stimulant. (r) Usedxn chronic rheumatism, with friction. Liniment of Camphor {compotind). {a) Dissolve 2>4 ounces of camphor and i drachm of oil of lavender in 17 fluid ounces of rectified spirits of wine ; then add 3 fluid ounces of the strong solution of ammonia, and shake well together. {b) Therapeutical effects. — Stimulant. {c) Used with friction in the same way as the simple liniment, but it is more powerful. Liniment of Turpentine. {a) Shake well together 2 ounces of soft soap, and an ounce of camphor, with 16 fluid ounces of the spirit of turpentine, until mixed. {b) Therapeutical effects. — Stimulant. {c) Used in paralytic affections and chronic rheumatism ; also to burns and scalds. Liquor of Acetate of Lead.— Sold by the druggists. {a) Therapeutical ^^c/j. — Sedative and astringent when applied externally. {b) Used as a lotion to inflamed surfaces when largely diluted with water. Goulard water is prepared from it, by adding a fluid drachm and a half of it and 2 fluid drachms of proof spirit to a pint of distilled water. Magnesia, Carbonate of. {a) Physical properties.— K solid, white, tasteless, inodorous powder, insoluble in v/ater. {b) Therapeutical ^_^^^/j-.— Anti-acid and pur- gative. {c) Used in dyspepsia with costiveness, in the 178 DRUGS constipation of children and delicate grown per- sons. id) Dose. — % drachm to i drachm or 2. Magnesia, Sulphate of. — Epsom salts. {a) Physical properties. — Small pointed crys- tals of a transparent, colorless appearance ; in- odorous, with a disagreeable bitter taste ; dis- solves readily in water. (b) Therapeutical effects. — Purgative. (c) Used as a cooling laxative, washing the bowels out, but not searching them. {d) Dose. — I drachm to I ounce. Marsh Mallows. {a) Physical properties. A root ; long cylin- drical ; grayish without, white within ; inodor- ous ; taste sweetish. {b) Therapeutical effects. — Soothing. {c) Used to make a soothing drink in irritation of the mucous membranes, or as a fomenta- tion ; boiling the leaves and roots to form it. Mercury, Ammonia-chloride of. — White precipitate. (a) Physical Properties. — A white inodorous powder ; insipid, insoluble in water and alcohol. {b) Therapeutical effects. — Used externally, only ; it is detergent. {c) U»ed for cutaneous diseases, and for de- stroying lice, etc., in its powdered condition. Mercury, Mild Chloride of. — Calomel. {a) Physical properties. — A white semi- transparent crystalline mass, inodorous, insipid, and insoluble. Usually sold as a heavy white powder. {b) Therapeutical effects. — Alterative, purga- tive, and producing absorption. {c) Used in chronic diseases of the liver and general torpidity of the stomach and bowels ; in dropsy, in combination with other medicines. A most dangerous medicine when employed by those who are not aware of its powerful ef- fects. (d) Dose. — I grain twice a day as an altera- tive, 4 to 5 grains as an aperient, combined with, or followed by, some mild vegetable pur- gative. Mercury, Nitric Oxide of. — Red precipi- tate. {a) Physical properties. — A powder of a briUiant red color insoluble in water. {b) Therapeutical effects. — Stimulant, exter- nally. {c) Usedio old ulcers, and to heal inaolent sores of all kinds, when made into an ointment with lard. (See Ointments.) Mint-water. — Prepared from peppermint or .spearmint. These are sold in the shops. {a) Therapeutical effects. — Both are carmi- native and slightly stimulating. Spearmint- water is also diuretic. {b) Used as a vehicle for other remedies. Mixture of Chalk. {a) Rub Yz ounce of prepared chalk and 3 drachms of sugar with a fluid ounce and a half of mixture of acacia, and 8 fluid ounces of cin- namon Avater. {b) Therapeutical effects. — Anti-acid, absorb- ent, and astrinsfent when iriven in diarrhcea. [c) Usedm diarrhoea. {a) Dose. — A tablespoonful every two hours. Mixture of Iron {Compound.) {a) Rub 2 drachms of powdered myrrh and i drachm of carbonate of potass with a fluid ounce of spirit of nutmeg ; to these, while rubbing, add 18 fluid ounces of rose-water, 2 drachms of sugar, and z% scruples of powdered sulphate of iron. Put the mixture in a well-stoppered bottled. {b) Therapeutical effects. — Stomachic, as- tringent, tonic, emmenagogue. {c) Used in chlorotic girls, and in all the de- fective secretions of young females. {d) Dose. — I to i^ ounce Ointment of Creasote. {a) Rub half a fluid drachm of creasote with an ounce of lard, until they are incorporated. (b) Therapeutical effects. — Stimulant. {c) Used in scald head, etc. Ointment of Galls {Compound). {a) Mix 6 drachms of finely powdered galls, 6 ounces of lard, and lyi drachm of powdered opium. {b) Astringent and anodyne. {c) Usedior hemorrhoids ; but one-quarter of the quantity of gallic acid answers much bet- ter. Ointment of Green Iodide of Mercury. {a) Mix from 30 grains to i drachm of green iodide of mercury with I ounce of lard. {b) Used in scald head, for which it is very efiicacious. Ointment of Nitric Oxide of Mercury. {a) Rub I ounce of finely powdered nitric oxide of mercury with 10 ounces of wax, and 6 ounces of lard. {b) Therapeutical effects. — Stimulant. {c) Used to indolent ulcers. Ointment of Zinc. {a) Mix I drachm of oxide of zinc with 6 drachms of lard. {b) Used as a cooling, astringent, and drying ointment. Olive Oil. {a) Physical properties. — A transparent fixed oil, of a yellowish color ; inodorous and without much taste. {b) Therapeutical effects. — Soothing, and slightly aperient. {c) Used in bronchial irritation ; also as a ve- hicle for other medicines in the form of lini- ment. {d) Dose. — I to 2 drachms. Peruvian Balsam. {a) Physical properties. — Of the consistence of honey ; color, brown ; agreeable smell, and hot, acrid taste. {b) Therapeutical effects. — Stimulant, expec- torant ; externally applied to indolent ulcers. {c) Used in catarrh and chronic rheumatism. {d) Dose. — 15 minims to half a drachm. Pill of Mercury. — Blue pill. {a) The metal partially oxydated, and mixed with confection of roses. {b) Therapeutical effects. — Alterative and purgative, acting especially on the liver. DRUGS 179 (c) Used in dyspepsia, torpidity of the liver, and constipation. (d) Dose. — I to 5 or 6 grains. Pill of Rhubarb (Compound). (a) Made up of rhubarb, aloes, and myrrh. {d) Therapeutical effects. — Laxative. if) Used in dyspepsia and constipation. {k) Dose. — Two at bed time. Pitch, Burgundy. — The impure resin of the Norway spruce fir. («) Physical proper-ties. — A tenacious mass, of fragrant odor,semi-transparent,and unctuous. {b) Therapeutical effects. — Stimulant and rubefacient. {c) Used externally in the form of plaster in bronchitis, hooping-cough, etc. Poultice of Charcoal. {a) Macerate for a short time before the fire 2 ounces of bread in 2 fluid ounces of boiling water; then mix, and gradually stir in lo drachms of linseed meal ; with these mix 2 drachms of powdered charcoal, and sprinkle a drachm on the surface. {b) Antiseptic and digestive. {c) Used in gangrene. Poultice of Hemlock. (a) Make a poultice of linseed meal ; then add I ounce of extract of hemlock previously softened with water, or 4 ounces of the fresh leaves scalded and bruised. {b) Therapeutical effects. — Anodyne and dis- cutient. if) Used in glandular swellings and cancerous sores. Poultice of Linseed. (a) Put into a basin enough meal to form a poultice, making a hole in its centre ; then pour upon it boiling water to fill that hole, and stir rapidly with a'kitchen knife. This will gener- ally be sufficient to make the poultice of the proper consistency. It is always better to add enough water at first, as it is not so smooth if added piecemeal. {b) Therapeutical ^/"^c/j-.— Stimulant, and yet soothing. (f) Used for abscesses and ulcers when in- flamed. Poultice of Mustard. (a) Make either a bread or a linseed-meal poultice, then sprinkle over it enough flour of mustard to conceal its surface, and wet it with a little boiling water. Some people add hot vinegar to wet it with. (b) Therapeutical effects. — Stimulant, and often inclined to blister the skin. {c) Used as a rapid counter-irritant. Poultice of Yeast. {a) Mix 5 ounces of yeast with an equal quan- tity of water, at 100 degrees ; with these stir up a pound of flour, so as to make a poultice ; place it by the fire till it swells, and use. (b) Stimulant, emollient. {c) Used to indolent abscesses and sores. Powder of Ipecacuanha {covtpoutid). — Do- ver's powder. {a) Physical properties. — Compound of opium, ipecacuanha, and sulphate of potass. {b) Therapeutical effects. — Diaphoretic, ano- dyne, and narcotic. (c) Used to produce perspiration in rheuma- •■ism and dysentery, etc. (a) Dose. — 5 to i o grains. Quinine, Sulphate of. {a) Physical properties. — Colorless, inodor- ous, lustrous, bitter efflorescent crystals, totally soluble in water previously acidulated with sulphuric acid. (b) Therapetctical effects. — Stomachic, stimu- lant, febrifuge, and tonic. (c) Used in general debility, neuralgia, and after fever. {d) Dose. — I to 3 grains. Rhubarb. — The root, whole and powdered. {a) Physical properties. — The root is in firm, flattish, irregular pieces, occasionally pierced with large holes ; color, bright yellow, external- ly; odor, peculiar and aromatic; taste, bitter, astringent, and somewhat nauseous ; imparts its virtue to water and alcohol. The powder is of a reddish yellow. (b) Therapetitical effects. — Purgative and stomachic ; acting on the small bowels. {c) Used as a mild purgative in the constipa- tion of children and adults. (/■/) Dose. — ID to 30 grains. Saffron. — {a) A coloring matter obtained from the Crocus sativus. Senna. — The leaves. {a) Physical properties. — Leaves of a pale green color; leaflets broad, lanceolate; the two sides unequal ; odor faint, somewhat like green tea; taste, nauseous and bitter. Yields its properties to spirit and water. {b) Therapeutical effects. — Cathartic. \c) Used in constipation, and to lower the system. Made into the infusion. id) Dose. — 5 grains to 25, rubbed down with ginger and sugar. Soda, Bicarbonate of. {a) Physical properties. — A heavy white powder, without smell, and tasting slightly soapy. Entirely soluble in water. (b) Therapeutical effects. — Anti-acid. (^ pt ; nutmeg. Stir the sugar and the yolks of the eggs to- gether ; add the milk ; then the brandy ; and lastly stir in the whites of three eggs, which should previously have been whipped up stiff. Flavor to taste with grated nutmeg. EGG PLANT. — This vegetable is called "guinea-squash " at the South. It is cultivated exactly like the tomato, to which it is related (which see), or like the squash. There are several varieties of the egg plant, of which the large, purple, oval-shaped kind is best for the table. When fried, they have a taste resem- bling that of the oyster, and they are much used in soups, stews, etc. The white variety is much smaller, about the size and shape of a goose- egg, and but seldom used, being grown rather for ornament than utility. The egg plant is in season from June to October. Pried Egg Plant. — Select the large purple kind, and one which feels firm when pressed ; cut it crosswise into rather thick slices, pare the skin off, and place them to soak for half an hour in strong salt and water ; wipe each slice dry with a napkin, dip it in egg, and then in cracker-crumbs, and fry in hot lard until of a nice crisp brown. Stewed Egg Plant. — Put in a pot and stew till soft ; after removing the skin, mash it with butter and sweetherbs ; put it in a pan, grate bread over the top, and bake in a moderate oven till brown. Stuffed Egg-Plant. — Soak a piece of the soft part of bread in cold water, and then squeeze the water out of it. Parboil the tgg plants ten minutes, split them in two lengthwise, and scrape out the seeds. Put a piece of butter in a sauce-pan, and when melted fry in it a bit of chopped onion ; when the onion is fried, stir in the soaked bread ; add salt, pepper, and grated nutmeg to taste, and a little gravy ; stir to- gether for about one minute, and then remove from the fire. Fill both halves of the egg plants with this mixture, and put them in a pan with the mixture upwards ; dust with bread- crumbs, put a teaspoonful of butter on the top of each, and bake till brown. Serve hot. EGLANTINE. — A name for the sweet brier, a well-known and delightfully flagrant-leaved rose. It grows wild in rich pastures and neg- lected fields throughout the United States, and in favorable soil sometimes sends up shoots ten or twelve feet high, covered with harsh, crooked prickles. It succeeds well in the garden if ample room and a deep rich soil are allowed it, and in such cases it sometimes produces double flowers. Eglantine grows readily from the seeds, and sown in rows, the plants can be clipped into shape to form low and ornamental hedges. Plant in early spring. The flowers, which are borne most profusely on the lower branches, are of a beautiful rosy color, and full of fragrance ; but the chief perfume of the plant is in the foliage, its leaves being covered with russet-colored glands, which, when slightly bruised, emit a peculiar scent. EIDER-DOWN. {See Down.) ELDERBERRY.— This is the fruit of the elder-tree which is found generally in damp places, near streams of water and along the shady side of old walls and fences. The ber- ries are small, black, and of a pleasant flavor when ripe, and are used for making pies, etc., the well-known Elderberry ivine, which is a wholesome and agreeable beverage, and for feeding birds. Infusions of the flowers make the Elder flower tea, which is a powerful pro^ ELDERBERRY EMETICS 191 moter of perspiration and of cuticular secre- tions. The berries are in season in August and September, and can generally be procured in the markets. Elderberry Wine. — Take .--Elderberries (ripe); water; sugar; cloves ; ginger; yeast. Select ripe and fresh berries, strip them clean from the stalks, and measure them into a tub or large earthen jar; pour boiling water upon them in the proportion of two gallons to three of berries, press them down into the liquor, cover them closely, and let them stand until the following day ; then strain the juice from the fruit through a sieve or cloth, and Avhen this is done squeeze from the berries the greater part of the remaining juice ; mix it with that which was first poured off, measure the whole, and for every gallon add three pounds of sugar, three-quarters of an ounce of cloves, and one ounce of ginger ; boil twenty minutes, keeping it thoroughly skimmed, and remove from the fire. When about milk-warm, put it into a perfectly dry and sweet cask, fill this entirely, and pour very gently into the bung- hole a tablespoonful of new yeast mixed with half a teacupful of the wine. When fermen- tation ceases, paste a stiff brown paper over the bunghole ; after that it will be fit for use in about eight weeks, but will keep for years. n. Take .--Elderberries ; water ; sugar ; rai- sins ; brandy (if wanted). Take elderberries that are quite ripe, put them into a pan and bake them in an oven along with the bread ; then strain the juice from them. To six gallons of water put three pounds of moist sugar, boil it one hour and strain it ; when it is cool, add one quart of the elder-juice, to every gallon of liquor ; spread a toast thickly with yeast, put it in, and let it stand for a week ; then put the wine into a cask, and for every gallon add one pound of raisins. A pint of brandy to every three gallons of wine will be an improvement. III. (White Berries.) — Take .--White elderber- ries ; lump sugar ; yeast ; Malaga raisins ; lemons. To a quart of white berries add a quart of water, boil it half an hour, press it through a sieve, but do not press the berries ; to each gal- lon of this liquor put three pounds of lump sugar; let it boil, skim it, and when milk- warm work it with a tablespoonful of yeast for five days, stirring it two or three times a day ; to five gallons of the liquor put three pounds of Malaga raisins, chopped ; put the whole into a cask which has been previously washed with brandy ; stop up the bunghole when the wine has done working, and to each gallon add the rind and juice of a lemon. Elder-Flower Wine. — 7}z,iv.--Elder-flowers ; water ; sugar ; yeast. To every gallon of water put four pounds of sugar, half a pint of elder-flowers, tiot pressed down, and one tablespoonful of yeast. Mix these together, and put them in a cask ; stir them every morning for a week and then stop the bung up close ; it will be ready to bottle in six weeks. This is a delicious wine. EMBROCATIONS. — Applications intended to relieve local pains, either by counter-irrita- tion or by the anodyne effects of their ingre- dients, or by aiding the friction which cannot long be maintained without some such applica- tion. {a) Liquor of ammonia, tincture of opium, spirits of turpentine, and olive oil, of each equal parts. Useful for rheumatism or any local pains. ip) Flour of mustard, ^ ounce ; vinegar, boiling, 3 ounces. Mix, and rub into the parts to produce counter-irritation. {c) Laudanum, chloroform and soap liniment, in equal proportions, will often relieve local pains. {(i) Chloroform alone may be applied, sprink- led on a piece of spongio-piline (to be had at the drug stores), and applied to the parts affect- ed with neuralgia. Care must be taken not to inhale the vapor too long. {e) All embrocations may be applied with good effect by wetting with them the inner surface of spongio-piline, and keeping it to the part. In this way, as the ammonia cannot evaporate, embrocations made with it are much more active. EMERY. — A variety of corundum, the hard- est known substance except diamond. It is bruised and ground to powder in a powerful stamping mill, and is then sifted into various degrees of fineness. It is ^ery useful in the household for scouring and polishing furniture and the like, and for rubbing the rust out of metals. E/nery paper is made of various de- grees of fineness, in the same way as sand- paper, and is more convenient than the powder of emery. Emery cloth is much superior to the paper for cleaning utensils of iron and steel. The paper is so brittle that it will not hold together after having been used a little while, and, unfortunately, this happens just when its quality as a polisher is best, from the coarse grains having been rubbed off ; by substituting 'the cheapest kind of calico for paper, an article has been produced, the durability of which more than compensates for the additional cost. The most common use of the emery powder is for cleaning and sharpening needles in sewing ; for this purpose, the finest powder is best. EMETICS. — Medicines used to produce vomiting ; but they should be used rarely, ex- cept under medical advice. When, however, a person is known to have swallowed any foreign substance, or to have evidently disordered the stomach by improper food recently taken, a simple emetic is quite justifiable, or in case of croup, when no time is to be lost, it may be had recourse to. The only safe drug for this pur- pose is powdered ipecacuanha and syrup of ipe- cacuanha, which may be given in doses pro- portionate to age, and mustard. {a) Powdered ipecacuanha, 15 to 30 grains. \b) Syrup of ipecacuanha, 10 drops to a tea- spoonful. {c) A teaspoonful of mustard mixed in a pint of water, and taken in four portions, at in- tervals of a few minutes. 192 EMOLLIENTS ENTREES {d) The above doses may be repeated every fifteen minutes till vomiting is produced. {e) Tickling the throat with a feather is some- times efficacious, especially when, as in poison- ing, haste is desirable. EMOLLIENTS. — Those remedies which re- lax the tone of the blood vessels of parts. Poultices and warm water fomentations are chiefly those which may be adopted in domestic practice, and they will be found serviceable in many slight cases of inflammation from various causes. Bread or linseed meal poultice is an excellent emollient, as also is the fomentation made with poppyheads, and appHed by means of flannel wrung out in it. EMULSIONS. — An emulsion is an oily substance suspended in some fluid capable of holding in a state of minute subdivision. Thus, castor oil may be rubbed down with yolk of egg, or milk, or mucilage and syrup. A pleasant cough emulsion is made from almonds, gum arabic, sugar, water, and a little tolu, paregoric, and sweet spirits of nitre. ENDIVE, or Chicory, or Succory. — There are several varieties of this plant, of which the curled are found the most numerous. The green curled is crisp and tender ; but the white curled is more so, but less hardy, and usually quite scarce. The broad-leaved Batavian — call- ed by the French scaroll — is much cultivated, but used principally by the French and Germans. The leaves only are used in soups, stews, roasts, salads, etc. In season from September to March. For the Wild Endive, see Chic- ory. Salad (Endive) — In its unbleached state, en- dive is highly bitter to the taste, and it must be bleached by covering up with an earthen pot, or storing it in a dark cellar, before it is fit for a salad. Prepare and dress same as lettuce. Ste-wed Endive. — Wash and drain ; put it in boiling water for about one minute, and drain it again. Put it into a stew-pan with a little broth, and simmer till tender ; then add a little gravy, season to taste with salt and pep- per and serve. The wild chicory may be pre- pared in the same way. ENTREES.— A technical term in French cookery applied to what are commonly called " made dishes." They are used to supplement the regular dishes of meat, etc-, and in a regu- lar dinner are usually brought in with the third or fourth course, or between them. They are also valuable as a means of enabling cooked food to reappear in a novel and economical form ; they will often serve as the basis of a quiet dinner, and above all for invalids, seden- tary people, and convalescents, for whom some- thing light and tasty is desirable, which will ex- cite them to eat a little without making them feel afterwards as if they had overtasked their diges- tive powers. We shall not give here a long list of entree'!, because they will be found throughout the work under the ingredients of which they are chiefly composed. A few, however, will be brought together, if only to show what we mean and what may be done in this line — for every one seems to like "made dishes," properly prepared. Beef Cakes. — For a side dish. — Pound some beef that is underdone with fat bacon or ham ; season with salt, pepper, and a little onion or garlic : mix them well, and make into small cakes three inches long, and half as wide and thick ; fry them a light brown, and serve them in a good thick gravy. Beef Olives. — Cut slices of beef (either raw or cooked), an inch thick and four inches square ; lay them on a forcemeat of bread- crumbs, a little suet or fat, shalot, pepper and salt. Roll them, and fasten with a small skewer ; put them into a stew pan with some gravy made of the beef bones, or the gravy of the meat and a spoonful or two of water, and stew them till tender. Bubble and Squeak. — Boil and drain : then chop and fry, some cabbage, with a little butter or drippings, pepper and salt ; lay on it slices of underdone beef, lightly fried, and sea- soned with pepper and salt. Bird's Nest. — Eggs boiled hard, the shells removed, and each surrounded with forcemeat ; after which they are fried or baked brown, and cut in half and laid in the dish with gravy. Calf's Head, Hashed. — Boil the head in soft water, or as directed under Calf's Head. Take the meat from the bones, and cut it into thin bits; then take, of the water it was boiled in, enough to stew it till the meat is thoroughly hot. Work half a pound of butter well with half a gill of flour, and mix with it a tablespoonful of the essence of anchovies, three blades of mace, a little nutmeg, and pepper and salt. Add this to the meat, and mix well together. Take the yoke of an egg, well beaten, stir it up with half a pint of cream, and add it to the ha,sh. Stew till the meat is quite tender ; then remove, squeeze in the juice of a lemon, and garnish with egg-balls and balls of force- meat. Chicken or Rabbit Curry. — i. Cut up a chicken or young rabbit — if chicken, take off the skin. Roll each piece in a mixture of half an ounce of curry-powder and a tablespoonful of flour. Slice two or three onions and fry them in butter to a light brown ; then add the meat, and fry all together till the meat begins to brown. Put all into a stew-pan, and pour in just enough boiling water to cover it ; simmer gently two or three hours ; if too thick, add more water half an hour before serving. If the meat has been dressed before, a little broth will be better than water ; but the curry is richer when made of fresh meat. Boiled rice is usually served with curry. A common practice is to pile the rice round the dish, and put the curry in the middle ; the bet- ter way is to serve them on separate dishes so that one may be eaten without the other. 2. Take two tablespoonfuls of curry-powder, and mix with it a teacupful of water, half a teacupful of vinegar, and a dessertspoonful of salt. Stew slowly for an hour, and when it be- comes too thick, add a little more vinegar and ENTREES 193 water. About three-quarters of an hour before dinner put in the fowl, veal, mutton, or fish, cut into square pieces, and previously fried to a pale brown, with six large onions sliced thin. Then stew the whole together till the meat be- comes quite tender. Meat Balls. — Chop up the meat (any kind will do) as fine as for sausages ; mix it with a small quantity of bread-crumbs, mace, cloves, pepper and salt, all pounded well ; stir them to- gether with one egg, and make into balls about the size of a goose's egg. Roll in a mixture of bread-crumbs and egg, and fry to a light brown ; dish them into gravy flavored with wal- nut catsup. Pilla-w. — Put one measure of well-washed rice to three measures of water, with a pinch of salt, and boil till done. Drain the rice, and spread it on the dish ; on this put a layer of mixed vegetables (whatever is in season), made into a ragout, thickened with egg-yolk and sea- soned with pepper, salt, and cayenne ; cover with another layer of the rice, into which thrust five bits of butter as big as a filbert. Glaze the top with white of eggs ; set the dish in a brisk oven for five minutes, and serve. Pillaw (Turkish, -with meat). — Take one measure of well-washed rice and three meas- ures of good broth ; set them over a brisk fire, in a stev/-pan with a close-fitting lid. When it begins to boil, steep two or three threads of saffron in a teacupful of warm broth ; when well-infused, pour it into the stew-pan and let all boil, closely covered. When the rice is cooked, spread it on a dish ; on this put a layer of ragout and any meat, fowl, or game ; cover with another layer of the rice, and pour over the whole a tablespoonful of melted butter. Salmagundy. — This is a very pretty dish, if in nice shape, and if the colors of the ingredi- ents are varied. For this purpose chop sepa- rately the white parts of cold chicken or veal, eggs boiled hard and whites and yolks chopped separately, parsley, half a dozen anchovies, beet-root, red pickled cabbage, ham and grated tongue, or anything well flavored and of a good color. Some people like a small proportion of onion, but it had better be left out. A saucer, large teacup, or any other base must be put into a small dish ; then make rows around it wide at the bottom, and growing smaller towards the top, choosing such of the ingredients for .each row as will most vary the colors. At the top a little sprig of curled parsley may be stuck in. Or, without anything in the dish, the salma- gundy may be laid in rows, or put into the half- wliites of eggs, which may be made to stand upright by cutting off a bit at the round end. In the latter case, each half egg should have but one ingredient. Garnish between with curled parsley. Pour a salad dressing over all. Sausage Side Dish. — Potatoes nicely mash- ed, and shaped in a basin or deep pie-dish, turned out and covered with sausages, all the ties crossing at the top. Help a sausage and a spoonful of potatoes to each plate. | Sweetbreads. — Several excellent etitrees are I 13 made of sweetbreads. For them, see Sweet- bread. Veal Balls. — Take two ounces of beef suet ; two ounces of veal, minced fine ; the yolks of one raw and one boiled egg ; one small onion ; salt, pepper, mace, nutmeg, and lemon-peel to taste. Beat them all well together ; make into balls ; fry to a light brown, and serve in gravy. Veal Cake. — I. Take the best end of a breast of veal, bone it and cut it into small pieces ; boil two or three eggs hard, divide the yolks, and cut the whites into pieces ; take two anchovies ; some parsley chopped fine, ham, rather lean, cut into thin slices, season these well with cayenne, black pepper, salt, and nut- meg; put in a layer of veal, parsley, ham, etc., till the deep dish is full ; pour a cup of water over it and the bones at the top ; cover it close down, and bake it in a slow oven for four hours ; take the bones off when it comes out, and turn it out when cold. II. Take the thick part of a leg of veal, free from skin and sinews, and some good fresh suet or marrow, with a little bit of clear fat bacon. Beat it in a marble mortar till it comes to a paste. Season with white pepper, cayenne, salt, nutmeg, and mace, and, if it is liked, with a little lemon peel. Make it up in cakes about the size of a biscuit ; fry them in clear dripping till they become of a nice light brown. Serve them up with white sauce, which must not be put over them. This makes a pretty corner dish, or will serve for first or second course for a small dinner-party. Veal Olives. — Take eight or ten cutlets ; dip them in yolks of egg beaten up ; season with pepper and salt, and lay over them a little forcemeat ; roll them up and tie them with a thread (which is to be removed before serving), and fry them in lard or fat ; then put them in a stew-pan with some good gravy, an anchovy, pepper, and mace ; make some balls of flour or Indian meal, boil them a little, and put them in ; thicken with flour and butter. Vol-au-Vent. — As a vol-au-vent may be made of anything, and must contain a variety of ingredients, it is an economical way of using up in an acceptable way many little remnants which would otherwise be wasted. The house- keeper, on looking over the contents of her larder, can often out of them compose an original vol-mi-ve}it. Bits of cold fowl, pigeon, meat, game, livers of ducks, chickens or geese, kidneys, portions of sausage, stuffing, and forcemeat ; unused oyster, caper, shrimp, or anchovy sauce, etc., etc., will, with judicious additions, costing little, constitute a dish pleas- ing to the eye as well as to the palate. After selecting the ingredients, mix well to- gether ; season to taste with salt, pepper, and spices ; put into a stew-pan with a little gravy or broth, and stew until done. Meat vols-au- veni may have their character varied by flavoring with Worcestershire or other sauce, truffles, lemon peel, or even a dish of curry- powder. When done it is ready to go into the crust. 194 EPILEPSY ERMINE Making the crust of the vol-au vent is one of the things which require to be seen done. It is thus performed : — Roll out the lightest possi- ble puff-paste to three-quarters, or one inch in thickess. Lay it on an iron oven-plate. A sauce-pan lid will serve to cut out the required circle. Trim away the rest of the paste, which will serve for patties or garnishing. Trace, with a knife heated in hot water (to prevent the paste from sticking to it), a smaller inner circle within it, to form the lid of the vol-au-vent, leaving an edge about an inch broad, and mak- ing your knife penetrate to nearly half the thickness of the paste. The surface of the whole may be glazed with egg, or otherwise A Vol-au-vent. decorated. Put into a brisk oven ; when, if the puff-paste has been well-made, the whole ought to rise to the height of three or four inches. When well risen, and of a nice light brown, take out, lift the cover immediately, and with your knife remove the underdone paste or crumb within, leaving the hollow which is to receive your stew, and taking care not to make any leaks in it. But to accomplish this well is one of the nicest operations in pastry-cook- ling. An ornamental vol-ait-vent may be made in a mould, as shown in above cut. See Cro- quettes, Lamb Chops, Sweet Breads and Vols au vent. ENTREMETS. — A French term applied to all •dishes of vegetables ; all salads of greens ; all omelettes, except those of ham, bacon, salt pork, and kidneys ; macaroni, rice, eggs, etc. Also to all sweet dishes, such as cakes, pies, com- p6tes, puddmgs, and cheese. EPILEPSY. — A disease, the exact cause of which is not known, but of which the main features are sudden loss of consciousness, and convulsions, lasting a longer or shorter period. The attack begins with a sudden pallor of countenance, and a fixed expression of face. Sometimes there is simply a shriek and the patient falls to the ground violently convulsed. There is usually foaming at the mouth ; the tongue is thrust forward, and sometimes badly lacerated by the teeth. The eyes are generally fixed, but sometimes roll continuously and are quite insensible. The face becomes purple, and breathing is frequently suspended for a time. The bowels and bladder may discharge their contents. The convulsions may affect any or all parts of the body ; usually one side is worst. Gradually they pass off, and the patient remains quiet and apparently insensi- ble ; this may pass into sound sleep, from which he may recover, knowing nothing of what has occurred, except by the pain from straining his muscles and from the lacerated tongue. Gen- erally, too, there is headache. The fit may last from a few minutes to half an hour, and may recur as often as twice in one day, though ordinarily not for very long intervals. The attacks, however, have a tendency to recur and ultimately affect the mental powers. The ap- pearance of confirmed epileptics is very strik- ing: they have a stolid, immobile look, are usually very stupid, and very likely also their moral perceptions are obtuse. Epileptic maniacs are an extremely dangerous set. Often in them a fit of -violence will take the place of a true epilep- tic paroxysm, and they are always dangerous before and after the onset of a paroxysm ; it is at these times that the homicidal impulse is strongest. Epilepsy is often hereditary, but it may be induced by a variety of causes. Epilep- tiform convulsions are not, however, to be con- founded with true epilepsy. Such often occur as the result of mental over-work, indigestion, etc., but when the cause is removed they have no tendency to recur as in the case of true epilepsy. Treatment. — The treatment of epilepsy re- solves itself practically into what is best to be done in the intervals between the fits. During the paroxysm, great care should be taken that the patient does not hurt himself, but otherwise he should be let alone. The great remedy for epilepsy at present is bromide of potassium in full doses. To begin, the patient ought to have at least lo or 15 grains three times a day, going up to 30 or 40, or even 60 for a dose, if necessary. This does good in a great majority of cases, but in some it does not. In these, strychnine or nux-vomica is sometimes given with advantage, but must be used cautiously, and ought never to be given at all without a physician's prescription. At the same time every effort must be made to improve the gen- eral health. EPSOM SALTS. — This is a simple but most useful remedy. In ordinary doses, the Epsom salts act as a saline purgative, giving rise to a speedy and free watery evacuation of the bowels. Two drachms or half an ounce in a teacupful of water is the dose commonly required ; but as constipation sometimes fol- lows its use in this way, it is perhaps better to take smaller doses, daily repeated for a time. The addition of a few drops of dilute sul- phuric acid renders the salt more palatable. In this way it is best given in the mornings, and is an exceedingly valuable remedy^ for those whose livers are habitually what is called torpid — that is, where there is a tendency to biliousness, with irregular bowels and high- colored urine, such as occurs in men who live too highly. ERMINE. — The fur of the ermine, an ani- mal of the weasel family; native of all the northern parts of the world. It is a deli- cate white in color, and is one of the most expensive of furs. The pale cream-colored |are considered choicest, but those of a de- ERYSIPELAS ESSENCES 195 cided yellowish tinge are the least desir- able. To Clean. — Dust the furs well with a soft flannel ; then rub into them with the flannel fine wheat flour ; shake out the flour, and rub with a clean flannel till all is removed. Rub the fur always against the grain. ERUPTIONS. (5.V Rash.) ERYSIPELAS. — This is often classed among the skin diseases, but it is too clearly a constitutional attack of a feverish nature to be omitted from the list of fevers — though one of its essential characteristics is an inflammation of the skin. It is of two kinds : I. Occurring in consequence of injuries, called trarmiatic. II. Independant of any recognizable injury, called idiopathic. Erysipelas usually attacks the head and face ; but it also occurs in other parts of the body. The local inflammation is pre- ceded and accompanied by fever, and there are generally certain premonitory symptoms that precede the outbreak of the disease ; the patient feels sick — shivery, feeble, languid, and drowsy. After these symptoms have continued for some time, a red spot appears on some part of the body, accompanied with burning heat and tingling. The skin is red, and this redness spreads rapidly ; it is accompanied with swel- ling, variable in amount, but often very con- siderable. When it attacks the face, the appearance of the face is completely altered by the swelling ; all the features are confused, the eyes are concealed, the expression dis- torted; the sufferer would not be recognized by his nearest friends. With all this there is a high fever, with quick full pulse, thirst, vomit- ing, violent shivering, constipation, and, at a later stage, sinking and exhaustion. Many mistakes are made relative to this disease even by professional men, who confound it with chronic eruptions of a different character, though presenting a somewhat similar ap- pearance. True erysipelas, as we have said, is always attended with more or less fever ; and its attack is sudden, running a comparatively rapid course, and requiring immediate atten- tion. The peculiarity of the eruption is that it has always a defined and raised edge, — so that by the touch alone a practised hand can dis- tinguish a case of erysipelas in a moment. There is a great tendency to spread, and some- times the course is very rapid from one part to the other. Erysipelas of the scalp is attended with risk to the brain, and should always be treated with promptness by the best attainable medical skill. In most cases, vescicles of a considerable size make their appearance, and as the inflammation subsides the cuticle peels off in large thick scales. Treatment.— There are various modes of treating erysipelas, but the disease is of such an urgent nature that no one ought, after a knowledge of its presence, to delay a moment in calling in medical aid. In general moderate purgatives, diaphoretics, and strict confinement to bed, are to be adopted. The muriated tinc- ture of iron, given 20 drops in a wineglass of sweetened water every 3 to 4 hours, is regarded as a specific by many physicians. In order to allay the local irritation, it is recommended to wash the part from time to time in warm milk and water. One of the topical applications which has been recommended is an acidulated solution of nitrate of silver. The solution is made with one drachm of nitrate of silver, ten drops of nitric acid, and an ounce of distilled water. This is pencilled over the inflamed parts, extending to a little beyond them, and left to dry ; it blackens the skin at the time, but the cuticle peels off in a few days, and leaves the surface healthy. Collodion is like- wise a good local remedy. Erysipelas is con- tagious, and its spread must be provided against by ventilation and scrupulous cleanliness. ESCHALOT. {See Shallot). ESSENCES. — Essences and essential oils have now become one of the essentials of good cookery, and enter into a large proportion of cooking receipts. Most of them may be had at the druggists and grocers, but they are much better made at home, and require little trouble in the preparation. Some of them, however, require a still ; and if such a thing is not at hand, it is necessary to buy them. We give a list of those that can easily be made. They must all be bottled and kept tightly corked. Allspice (Essence of). — Oil of allspice, twenty drops ; proof spirit, one ounce. Mix. Almonds (Essence of Bitter). — Essential oil of bitter almonds, one drachm ; proof spirit, seven drachms. Mix. This must be used with great caution as it is poisonotis in doses above ten or twelve drops. Cara'way (Essence of). — Oil of caraway, one drachm ; proof spirit, four drachms. Mix. Celery (Tincture of). — Celery seed, bruised, half an ounce ; spirits of wine, two ounces. Put it into a bottle, cork it, and stand it near the fire for three or four days. A few drops will flavor a bowl of broth, and greatly improve soups, etc. The seeds ought to be kept for boil- ing in soups if the tincture is not approved of. Cinnamon (Essence of). — Oil of cinna- mon, twenty drops ; proof spirit, one ounce. Mix. Citron (Essence of). — Oil of citron, thirty drops ; proof spirit, one ounce. Mix. This is an excellent addition to punch. Cloves (Essence of). — Oil of cloves, twenty drops; proof spirit, one ounce. Mix. Or, infuse a quarter of an ounce of the cloves themselves in two ounces of proof spirits for a fortnight ; then strain. Cochineal (Tincture of). — Cochineal, ten grains ; proof spirit, one ounce. Mix in a glass bottle, and steep. The cochineal, unless powdered, takes a long time to dissolve, and the bottle must be frequently shaken. Ginger (Essence of). — Bruised ginger, one ounce ; proof spirit, one pint. Digest, and strain. Mace (Essence of). — Oil of mace, twenty drops ; proof spirit, one ounce. Mix. Useful for flavoring sweets and white sauces, etc. 196 ESSENCES EXERCISE Or, proceed as for essence of cloves. Marjoram (Essence of). — Oil of marjoram, twenty drops ; proof spirit, one ounce. Mix. Useful for flavoring gravy. Nutmeg (Essence of). — Oil of nutmeg, twenty drops; proof spirit, one ounce. Mix. Orange or Lemon Peel (Essence of). — Rub the yellow side of the peel of fresh lemons or oranges with lumps of white sugar, and when saturated, press into a wide-mouthed bottle and cork. This is much superior in flavor to the dried peel. Orange or Lemon Peel (Tincture of). — Orange or lemon peel, sliced thin, four ounces ; proof spirit, four ounces ; water, six ounces. Soak for 48 hours, and strain. Savory Spices (Essence of). — Black pep- per, one ounce ; powdered allspice, half an ounce ; grated nutmeg, quarter of an ounce ; proof spirit, one pint. Mix and steep ten days, then decant. Sv/eet Marjoram (Essence of). — Tops of sweet marjoram, one pound ; proof spirit, one gallon ; water, half a gallon. Steep a couple of days, and then boil off one gallon. Useful to flavor stews and sauces. ETHER. — Sulphuric ether, the form in which ether is generally used, is employed in medical practice as a narcotic, antispasmodic, and stimu- lant ; a teaspoonful in a glass of white wine is recommended by Dr. Brand as a remedy for sea- sickness. It is a specific in nervous headaches ; in burns and scalds it is applied as a refrigerant. Its most important use, however, is as an anes- thetic ; and experiment has proved that it is the safest yet discovered. Like chloroform, and for like reasons, either should be used with great caution — rarely except under medical advice. EVERTON TAPFY. (See Candy.) EXERCISE. — Bodily exercise is absolutely essential to the maintenance of good health. The human body maybe regarded as a complex machine, the various parts of which are so beautifully adapted to each other, that, if one be disturbed, all must suffer. The bones and muscles are the portions of the frame on which motion most depends. There are four hundred muscles in the body, each of which has certain functions to perform that cannot be disturbed without danger to the whole, and it is a wise provision of nature that the more these muscles are exercised the stronger do they become ; hence it is that laborers are stronger and more muscular than persons whose lives are passed in easy or sedentary occupations. Besides strengthening the limbs, muscular exercise has a most beneficial influence on respiration and the circulation of the blood. Says a distin- guished medical writer : — " Exercise tells by inciting both heart and lungs to increased action and energy, and this, done in a pure air, is great gain to the purification of the blood ; but ex- ercise does much more, for not only are the lungs, with their large capacity for air, great purifiers, but the skin is little less effective to- wards the same end. All know the palpable effect of exercise upon the skin ; but many are not aware that the sensible perspiration is but an increase of an insensible perspiration which is unceasingly poured out from myriads of little pores — the mouths of the sweat glands and the oil glands of the skin. The ordinary insensi- ble perspiration is continually freeing us from a mass of impurity which cannot be retained in our system without injury. Convert the in- sensible perspiration into sensible, by exercise, and produce moderate sweating, and if the clothing be rational, you will give off to the winds the cause of many a headache and gloomy thoughts. Now this increased skin secretion must come from somewhere ; and so it does, for the increased exertion causes in- creased wear and tear of system ; every step works up tissue ; and muscles, blood-vessels, nerves, are all used quicker than when there is no action. Off go these used-up matters, probably the worst first, through lungs and skin, as fast as they can, and the man begins to feel this waste, for from all sides there are telegraphs to the stomach for supplies, and he finds himself getting excessively hungry, the dinner hour very welcome, and the formerly capricious stomach ready for anything ; and so new supplies go in to supply the place of the old used-up works, and the physical man is greatly renovated — taken to pieces, as it were, and built up again." By proper exercise is meant the use of all the muscles in the body, not to any immoderate degree, but sufficiently to keep them in good condition, and to render the discharge of their several functions easy and pleasant. Hardly any kind of exercise can be considered as by itself doing this, though to read the advertisements of the va- rious "lifting machines," a credulous person might think one had been discovered. The lifting machines are good things, though, after, the user has recovered from the strain that ambition always leads him to give himself at first. For persons of ordinary strength, the most convenient one yet invented (summer of 1876), is probably Johnson's. For neatness and compactness it is unrivalled. The writer uses it. Walking, which is, on the whole, the best exercise, if one has the time, employs the legs much more than the arms. Rowing, again, exercises the chest and arms more than other parts : taken in moderation and com- bined with walking, there is no better exercise than rowing. Horse-back riding is very good, and in some particular cases remarkably useful, and probably calls into play more muscles than any other exercise outside of the gymnasium, or than most single ones in it; it should be combined, however, with others. The college students have lately dis- covered that "passing the ball" (i.e. throwing from one to another and catching it), is a sov- ereign exercise. A better can hardly be imagined ; it uses all the limbs in almost all conceivable positions. For those predisposed to any diseases of the chest, reading aloud and singing are among the best exercises that can be taken ; they call into play many EXPECTORANTS EYE 197 muscles, and cause a more rapid transmission of blood through the lungs. All exercises, however, must be regulated by certain rules, the principal of which is to avoid carrying it to excess — to proportion it always to the state and the previous habit of the individual. Active exercise should be avoided immediately after a meal, as by diverting blood away from the digestive organs into the muscles, it tends to suspend digestion. In the next place, it is a mistake to consider the labor of the day as equivalent to exercise. Work, generally speak- ing, is a mere routine process, carried on, with but little variety of circumstances, in a con- fined atmosphere. To derive the greatest amount of good from exercise it must be out of doors, must be combined with amusement, and be made generally pleasurable and recrea- tive. As a rule, every one should take at least two hours exercise out of doors everyday; but this should be so arranged as neither to excite the mind beyond the point of pleasureable in- terest, nor to degenerate into mere routine. EXPECTORANTS. — Medicines which ex- cite and promote a discharge of mucus from the lining membrane of the bronchial tubes, given with the idea of thereby relieving inflam- mation or irritation. They act in two ways : first, by removing the constriction of those ves- sels, on which the principle of nausea seems to act ; and secondly, by stimulating the vessels. By this latter method the natural secretions, when deficient, are restored: or when they are in an unhealthy state they are changed to a natural condition. {a) Ipecacuanha wine, 3 drachms ; syrup of tolu, 5 drachms ; mucilage of acacia, i ounce ; water, 6 ounces. Mix, and give two tablespoon- fuls every four hours. {b) Pill of squill and compound ipecacuanha powder, i drachm of each. Mix and divide into 24 pills, one to be taken every four or six hours. {c) Ip' Tinct. Serpentarise. Syr. Scills, of each i drachm. Syr. Ipecac — 2 drachms. Syr. Tolu. Tinct. Opii Camp, of each 6 drachms. Chloroform, 10 drops. Shake — Teaspoonful every 3 or 4 hours for cough. {d) Powdered ipecacuanha, i grain, and powdered opium, half a grain, made into a pill and given at night is sometimes useful for quieting those troublesome coughs which come on at that time ; but it must only be given to those who are known to be able to take opium. EXTRACT. — This term refers more proper- ly to the mode of preparation than to the nature of the substance prepared. Making an extract consists in dissolving by water, spirit, or any other menstruum, such parts of vegetables as are soluble, and concentrating this solution by heat to a thick consistence, or to entire solidity. If water alone is employed, the solution is called a watery extract ; if alcohol, or proof spirit, then the product is a spirituous extract. To make a watery extract, boil the substance in water, strain the decoction thus secured, and boil it down till it has acquired the proper con- sistency. In performing this operation, a higher temperature than that of boiling water must not be employed, and yet the evaporation must be effected as quickly as possible by having the evaporating vessel broad and shallow, and set in a water-bath. To make a spirituous extract, a tincture of the substance must first be made, and this evaporated gently in a water or sand- bath ; or a distilling apparatus maybe employed, and thus the spirit be saved. Some extracts require long digestion. {See Essences.) EYE. — Most of the ordinary ailments of the eye are preceded by careless use or by some disorder of the body, and the best safe- guard against the local affection is care of the general health. Washing sound eyes carefully in cold water, and opening them in the water, is an excellent way to strengthen and protect them against disease. When, however, the lids are painful from over-work, warm water is often more efficacious. The sources of trouble are so multifarious that experiment alone can indi- cate the fit temperature to use. In reading, never face the light. Let it fall on the book over the shoulder, the left if practicable. The main object is to prevent the light recoiling from the book to the eye. Imagine a ball thrown from the light or window on to the book : positions that the ball would strike in rebounding, are those that the eye should not occupy. If the eyes begin to pain while read- ing, stop at once. All oculists are now agreed in recommending the use of glasses as soon as the want of them is discovered. Old people must not neglect too long the limits of time, but resign themselves, as soon as age indicates, to the aids it require--. Short-sightedness and long-sightedness are organic conditions, and cannot be removed by artificial means. The advice of an oculist is of great service, when it can be obtained, in selecting glasses. Injuries to the Eye. — Foreign bodies fre- quently get fixed in the eye, generally under the upper lid. In such cases M. Renard, the eminent French oculist, recommends the folk)wing simple process : — " Take hold of the upper eyelid near its angles with the in- dex finger and thumb of each hand, draw it gently forward, and as low down as possible, over the lower eyelid, and retain it in this position for about a minute, taking care to pre- vent the tears flowing out. When at the end of this time, you allow the eyelid to resume its place, a flood of tears washes out the foreign body, which will be found adhering to, or near the lower eyelid." When this does not suc- ceed after one or two trials, shut the eye, pass a bodkin under the lid, press gently upon it with the finger, and pushing outwards against the lid with the bodkin, sweep the little nuisance into the inner corner of the eye. Or pull the lid away from the eye, put a little slip of letter paper under the lid, press gently upon it and draw it away. Occasionally one of these particles pen- etrates the eyeball and sticks too fast to be re- 198 FACE-ACHE FAT moved by any of the foregoing methods. In such cases an ocuHst's or surgeon's advice must be sought at once, as every hour of delay is one of increasing danger. A single fold of cotton or linen, wet with cold water and laid over the eye, is all that is needed till surgical help can be obtained. If the eyeball has been cut or broken, or anything thrust or blown into it, a solution of four grains of sulphate of atro- pia in an ounce of distilled or pure water may be dropped into the eye three or four times a day ; or belladonna ointment may be rubbed on over the brow. Both of these dilate the pupil, and atropia is the oculist's sheet anchor. Never put on leeches near the eye, but on the temple, just in front of the hair. Never poultice the eye, or put on warm applications of any kind without a surgeon's advice. Never put an " eye-stone " into the eye to remove a foreign substance. Burns from lime, in the form of mortar or plaster, are very dangerous ; for, although they may not destroy the eyeball, they render the cornea opaque where they come in contact with it, and hence produce partial or total blind- ness. Moreover, they burn the inner side of the lids, and thereby cause these to adhere to the eyeball by fleshy growths, which it is al- most impossible afterwards to separate so as to allow the globe to move with the necessary freedom. Olive-oil dropped into the eye after it has been washed out with a weak solution of vinegar and water, may be used while surgical advice is being obtained. When any of the strong acids, such as sulphuric or nitric, have come in contact with the eye, they act chemi- cally on the tissues, and hence their danger. Immediately after such an accident, syringe the eye with solution of five grains of bicarbonate of potash to two tablespoonfuls of water, and drop sweet oil between the lids. When some strong alkali, like caustic potash or soda, has gotten into the eye, wash it out at once with a tablespoonful of vinegar in two tablespoonfuls of water. Scalds from hot water, and burns from liquid metals or the like, can be treated hke the same injuries in other parts of the body. {See Burns.) Drop sweet oil on and in the eye, and lay rags wet with it on the outside of the lids. Surgical advice should be sought at once — especially for those on the outside of the lids ; these are peculiarly dangerous, because the con- tractions of the skin, after healing, may distort the natural and necessary curve of the eyelids, which adapts them to the eyeball. The edges of the eyelids are frequently a source of trou- ble, from being irritated by cold or other causes. The exudation which gathers and thickens upon them should be gently softened with warm water, and its accumulations prevented by a slight application of sweet oil or mutton suet before going to bed. (For inflamed eyes, see Ophthalmia.) FACE-ACHE. — Camphor and brandy, made strong by dissolving as much of the former as will fill a small thimble, in half a teacupful of the best brandy is a good remedy, and may be employed for the faceache, when it arises from cold in the jaw. Dip cotton cloth or paper in this mixture and place it on the cheek or gum. An ounce of laudanum added to five ounces of opodeldoc may be used in the same way. Warm applications of any kind are also good. {See Neuralgia, and Tooth- ache.) FAINTING-FIT. — A fainting person should always be placed in a recumbent posture, with the head a little lower than the body. Every article of dress should then be loosened, and as soon as possible, a little cold water dashed with sudden violence into the face. Volatiles may be held to the nose (care being taken not to pour them into the nostrils) with good effect ; and as soon as the patient can swallow, re- covery will be expedited by a glass of wine, or a few drops of ether or sal-volatile in water. Free admission of fresh air is very important in a case of fainting, and for this reason by- standers should forbear crowding around. FARCED MEAT. {See Forced meat.) FARE, BIILS OF. {See Bills of Fare.) . FARINA. — A name applied to the fine flour obtained by grinding and sifting any kind of grain ; also to the starch obtained from roots and grain. Cornstarch is frequently called farina ; and several very simple preparations of farinaceous food are distinguished by this name, coupled with some high-sounding epithet. {See Pudding.) The boiler shown in the cut Farina Boiler. is much better than the common form for cook- ing farina, cornstarch, and similar substances. It is in two parts; the farina being put in the upper one and water in the lower. All danger of scorching is thus avoided. FAT. — Fat is an animal oil of various de. FAT FEATHERS 199 grees of consistency, according to the kind of animal or the particular part of the body in which it is situated. While it remains in the living body it is always in a fluid state, or semi- fluid ; but its consistence changes when it is ex- tracted and exposed to the common tempera- ture of the atmosphere. To obtain animal fat in a pure state, it must be melted and strained from the investing membranes — a little water must be added while it is melting to prevent its being scorched. When thoroughly purified, it is white, tasteless, and inodorous ; but it soon becomes rancid on exposure to air, on account of the absorption of oxygen and the consequent formation of a number of fatty acids. By washing the fat in fresh water, these acids may frequently be extracted and the sweetness of the fat restored. It is best, however, to keep it cool and tightly closed. Fat in any excess is difficult of digestion, particularly by weak stomachs, and therefore is not proper for dyspeptics ; and it is rendered still less digestible when subjected to high temperature in certain culinary processes, as frying. All meats and fish that contain much oil or fat are apt to lie heavy on the stomach, if they do not cause greater trouble ; but while caution is to be exercised, it must not be forgotten that fat is one of the most essen- tial elements of food. Dr. Dobell says in his Manual of Diet and Regimen : " Fat is so essential to the maintenance of healthy nutri- tion, that the quantity contained in the daily food cannot be reduced without the greatest risk. The importance of fat in nutrition should be studiously borne in mind by those who con- struct diets for the poor, for public institutions, or for the treatment of obesity, diabetes, dyspepsia, and the like." Dr. Lankester says ; "A healthy man, weighing 154 pounds, con- tains in his body twelve pounds of fat. This constitutes more than a thirteenth part, by weight, of his body. When this proportion is not maintained, the body gets thin ; and this is characteristic of some of the most dangerous diseases to which the human body is subject. The loss of fat is especially seen in that com- monly fatal disease, consumption ; and one of the most effectual methods of treating this fatal disease is the administration of fatty articles of food." Dr. Smith says in his book on " Foods " : " The value of fat in the animal economy is exceedingly great, both chemically and physically. Chemically, it supplies the heat-forming elements of food in their most compendious form, and is much more rapidly transformed than starch under the influence of exertion .... Physically its action may be less important, but it is most desirable as an addi- tion to bread and farinaceous food generally. It supplies an agreeable flavor, without which they could not be readily eaten, and lubricates the passage through which the masticated food is the more readily conveyed. It is also very probable that it exerts an influence, so that with some excess of fat, the bowels will act more readily than when the diet is deficient in that lubricating substance." We emphasize the matter thus because it is of the first importance, and because it is constantly overlooked or ignored in American dietaries. FEATHERS. — Feathers for bedding are obtained: ist, from the common poultry and game which come to table, and called chicken feathers J- 2d, from the grey goose, and called by that name ; 3d, from the domestic white goose; and, 4th, from the foreign white goose, and called Dantzic. The chicken feathers are generally bad in quality, being mixed with ducks' feathers, which are hard. The Dantzic are the best feathers, next to down, but expen- sive. Perhaps the best for ordinary use are white goose feathers, carefully picked. Collect them as soon as possible after the death of the bird, unless you pluck geese alive, as some cruelly do several times a year. It is said that feathers thus obtained are more elastic than when drawn from a bird some time dead. The large ones being removed, the rest are placed in a large pan, put into the stove, or before the fire, and heated for several hours, during which they should be constantly stirred up and shak- en. The heat destroys the eggs of insects, and drives off the oily matter : it also hardens and stiffens the fibres, thus renaermg them much more elastic. Cleaning. — I. (^For bedding.) — Mix well with a gallon of water, one pound of quick-lime ; and when the lime is precipitated n fine pow- der, pour off the clear lime-water for use at the time it is wanted. Put the feathers to be cleaned in a tub, and add enough of the lime- water to cover them about three inches. The ■feathers, when thoroughly wet, will sink down, and should remain in the lime-water three or four days ; after which spread them on a sieve and let them drain. Then wash them well in clean water, and thoroughly dry them on nets in the sun. II. {Ornamental feathers^ — Work a short time in a lukewarm bath containing Castile soap, with enough aniline violet or blue, to give them a bluish shade of white. Too much of the dye-stuff must carefully be avoided. Then press them between cloths, and while yet moist expose them to the fumes of burning sul- phur and rinse, when they will come out white. While drying, frequent clapping them between the hands will give that fluffiness desired in some kinds, as ostrich feathers. Curling. — They should be well dried, a warm dull knife should be used, which is drawn slowly from the base to the tip of each fibre, the thumb or finger pressing the feather against the knife. In all these operations great care should be exercised to avoid breaking the feathers, especially if they have been curled before, when they are apt to be quite tender. Dyeing. — Before dyeing, feathers require to be cleaned, and to have the oil which naturally adheres to them removed. If the oil only is to be removed, soaking for i to 12 hours in a cold bath containing i to 4 oz of calcined soda, with a pinch of carbonate of ammonia in ten 200 FEET FEVER gallons of water suffices. They must then be rinsed in clean water. If not yet clean, treat as directed under Cleajiiiig. After dyeing, the natural oiliness and brillian- cy must be restored by treatment with a bath containing \ lb olive oil and 6 oz potash, well stirred !nto about \\ gallons of warm water, and then drying in a warm room, or, while yet moist, terra alba (sulphate of lime) may be dus- ted over them, which is brushed off when they are dry. The latter method is not so good as the oil bath. As regards their affinity for colors, feathers are about the same as silk fibre, though since prolonged treatment in solutions is detrimental to them, the dye baths are usually made stronger than for silk goods, and the feathers are immers- ed for a shorter time. The Coal Tar Colors soluble in water, which dye silk without a mordant, may be used for feathers. {See Dyes.) The following special hints may also be valu- able : — Black is obtained by soaking them several hours in a solution of one pint of nitrate of iron (to be had at the druggists), with enough water to make a gallon of the mixture, and then working them in a decoction of equal parts of logwood chips and ground quercitron bark, until they take the proper depth of tint. Bronze tint for the quills. — This is effected by use of the aniline blue, not soluble in water, but soluble in alcohol. A concentrated solution of the color is made in alcohol (all that the alco- hol will take up), and this is then applied with a camel's hair brush to the quills. Brown may be obtained by dipping them for I to 2 hours in a decoction of 2 lbs catechu in a gallon of water, to i| lb of feathers, and then in a bath containing h lb of bichromate of potash in a gallon of water at 130° Fahr- enheit. FEET. — The chief care is to avoid tight or high heeled shoes. In paring the nails, elderly persons are apt to wound the flesh, which is sometimes dangerous, the circulation in the extremities being so feeble that mortification sometimes ensues. Excessive perspiration of the feet may be remedied by washing them daily in cold water, and sprinkling in the stock- ings a powder of starch or arrowroot, perfumed with bitter almonds, orris, or some other slight- ly odorous substance. Sedentary persons often suffer with cold feet, owing to deficient circulation, and can only be cured by exerci.-e and attention to the general health ; but it may frequently be relieved by simply bathing and putting on fresh socks every day, rubbing the feet with alcohol, and sprinkling a little red pepper in the shoes. Never go to bed with cold feet. Apply heat in some way. (^See Hot Water-bag.) FELON. {See BoNE-FELON.) FENNEL. — This plant is easy to cultivate. Sow early in the spring, in shallow drills, from six to ten inches apart, and if intended to re- main, when the plants are three or four inches high, they mu§t be thinned to about fifteen inches apart. The tender stalks of fennel are used as a sal- ad; the leaves, when boiled, enter into many fish sauces, particularly for mackerel ; and when raw make excellent garnishes. It is also eaten raw with pickled fish. The whole of the plant is good in broth or soups ; it is a hardy and wholesome herb, and agrees well with the stomach. The seeds, or " half fruits,''^ infused in boiling water, make an excellent carminative, which, having no actively exciting qualities, is frequently employed to disguise by its pleas- ant aromatic flavor the taste of disagreeable medicines, such as senna and rhubarb. FEVER. — The different febrile diseases are treated of in their appropriate places ; but we shall offer here a few observations which do not apply especially to any, but will be helpful in the treatment of all — particularly in that portion of the treatment which devolves upon the family or the nurse. The substance of these observations is taken from a little work on household medicine, by George H. Hope, M.D., an English physician of eminence. When nursing a case of fever, never forget ventilation. Change the atmosphere of the room frequently ; blow the bad air out of it, and let the fresh air in, not only that the patient may have the best possible chance of recovery, but for your own sake and for the sake of others. In every sick-room, but es- pecially in a case of fever, the chimney should be open, fire should be kept up, even if the weather be quite mild, or if the house have a furnace in it ; this is not so much for heating as for ventilating the room in the best way. It is good that the patient's hair should be cut short, as it enables him to be attended to better, and also tends to keep the head coo! and comfortable. When a person is delirious with fever, the dreams and fancies are almost always of a painful nature, the countenance showing plainly that the mind is troubled. There is a sense of fear, a dread of something which he may not have the power to explain to you. Try in every way to gain his confidence ; listen patiently to his complaints, however ridiculous they may appear to you ; do not contradict, or tease him with argument. Remember "dreams to the dreamer are re- alities," and these things terrify him just as much as if they were actually in the roon. It is very common for some part of the furniture to take frightful shapes in the eyes of a fever patient. Perhaps he may be able to tell you what it is, but if not, by carefully watching the eyes, you will find him look steadily at one object, and then turn away suddenly, as if he were trying to escape. When these visions are troubling the patient, the best plan, if you can do so, is to remove him into another room. The effect is wonderful. The visions disap)- pear, the dreadful forms are all gone, and the bright and cheerful face tells you better than words what a relief he feels. If you cannot change the room, change the furniture, and if that cannot be done, alter its position. A singular and yet not uncommon thing in FEVER FIG 201 fever with delirium is a strong dislike taken by the patient to a particular person, and this generally not a stranger, but a near relative, one who is greatly beloved by him when in health, and who has been for days and nights watching over him. In some cases this feeling of dislike grows into a hatred so deep that it is not safe to allow the person to remain alone in the room. This is very distressing; it appears so ungrateful, such a poor return for all the care and kindness bestowed upon him, so unnatural that it is hard to bear. But it should be remembered that it is unnatural ; it is the result of disease, and has no more to do with a patient's real affection than taking a dislike to some particular article of food. As the mind becomes healthy this will pass off ; but it is very desirable that the person to whom the dislike is taken should be removed as soon as possible, and not again enter the room till the mind is in a healthier state, or the feeling may become so fixed that it will require a long time to subdue it. During the great thirst of fever you will frequently find that the patient, particularly a child, will prefer pure water to any other drink ; but if you require a change, what is called apple-tea is cheap and refreshing. Another pleasant drink is made of the juice of three or four oranges, and one lemon in a quart of water, with a little sugar. When you can- not easily get either oranges or lemons, buy a small bottle of lime-juice ; this will keep good in a cool place for a great length of time ; it is very wholesome, and a tablespoonful, with half a pint of water, sweetened, will make a glass of good lemonade in a minute. Perfect silence is not always desirable. It is not a good thing to put on list slippers, and walk about without any noise ; if you go up to the bedside of a patient in this way, he may get a severe fright. In talking, the same rule holds good ; do not whisper, it will very likely awaken the sleeper, just because it is a strange sound ; speak in your natural voice, and it will not arouse him, though it be louder than a whisper, for he hears it every day, and is used to it. There- fore let all every-day sounds go on as usual, unless complained of by the patient, and let this reflection comfort you. Sleep in the midst of noise is sounder and more likely to continue than in a dead silence, because slight causes are less likely to disturb it. Is it well to awaken a patient to give food or medicine ? Generally if a patient sleeps he is doing well ; but in the sinking stage of fever, or other great debility, it may be needful to give something frequently. After days and nights of watchful- ness, when the mind is wandering with fever, the patient will fall into a long sleep, which may last many hours. This is the turning- point of the disease, and generally he awakens with the mind restored, and from that time commences, as it were, a new life. When fever is once formed, it runs a regular course, like small-pox. Effort must be made to weaken it as much as possible by fresh air, and to §upport life by suitable diet, till the disease has worn itself out. But as a person not accustomed to such things cannot know at the beginning whether the illness be fever or not, it is well to act only in such a way as to produce good if it be fever, and no harm if it be not. A person, for instance, after getting wet or being exposed to cold, complains of headache, shivering, and pains in the limbs, back and throat, put him to bed and give him some hot drink, soak his feet in hot mustard water, and at night give him ten grains of Dover's powders (adult dose). Wait to see if he will not throw off the attack, which may be but an ordinary cold ; and if he does not, or the symptoms increase, send at once for a doctor. {See Ague, Bilious Fever, Brain Fever, Scarlet Fever, Typhoid Fever, Typhus Fever, and Yellow Fever.) FIG. — The fresh ripe fig has a swfeet and peculiarly delicate taste, though those who are not accustomed to them do not always like them. In the Southern States they grow abun= dantly and are very prolific, producing generally two crops a year; north of Virginia they usu- ally require some artificial assistance to bring them to a ripe and perfect state, and are not often met with. They ripen in July and August. The dried Jigs come from Italy, Spain and Turkey, — the last being most prized. They are considered best when recently arrived here in December and January, after which they should be closely examined. The fig contains a large proportion of sugar, without acidity or oiliness, and ia of easier digestion than any of the sweet fruits. It is slightly laxative, and is on this account frequently given to children. {See Pudding.) Fig Paste. — 1. Take one pound of figs, chop them coarsely, and boil with a pint of water until reduced to a soft pulp ; strain through a fine sieve, add three pounds of sugar, and evap- orate over boihng water until the paste becomes quite stiff. Place the warm paste in a mould, ' made from an ordinary wooden box, by remov- ing the nails with which the sides are fastened, and holding them in place by a stout string, the sides may be taken away, leaving the paste in a square mass, which may be divided in small pieces with a thin-bladed knife. These pieces should be rolled in fine sugar; _ after which they may be packed in boxes without adhering to each other. 2. Take a heaping tablespoonful of corn- starch place in a saucepan, and add first enough cold water to moisten the starch uniformly, and next a half pint of boiling water. Heat over boiling water until it is thoroughly cooked and becomes transparent. In fact, the same steps should be taken as are employed by a laundress in preparing a thick starch. Next add a half pound of good brown or half-refined sugar, and the strained pulp of four ounces of figs, pre- pared as directed in the preceding paragraph, and evaporate the paste over boiling water until it becomes quite thick and adhesive m charac- ter. Place in the mould as previously directed and treat in the same manner when cold. In this o-eneral way, from the same material as a 202 FILTER FISH base, are prepared the semi-transparent pastes sold under various names, by adding, before evaporation, grated cocoanut, chopped and seeded raisins, dried currants, any desired fla- voring or coloring substance, or the pulps of preserved fruits. Figs (to freshen). — If you happen to have figs which you have kept so long that they seem hardly fit for use, being hard and withered, they can easily be freshened, and made quite fit for the table, in appearance and flavor, in the fol- lowing simple manner : Take such as are rather dry and uninviting; put them into tepid water, and leave them for a few minutes ; then wash well, and dry them in a towel. Heat them carefully in the oven, and on taking them out roll them in powdered sugar, or dip them in the white of egg, and then in sugar, and finally lay them on a sieve to dry. FILTER. (S^e Water.) FINGER-NAILS.— The finger-nails should never be cut too short, as this deforms the finger-ends and renders them stubby. They should always project a trifle beyond the ex- tremity of the finger, and be pared only to a slight curve, without encroaching too much on the angles. To preserve the half-moon, or liDiiila, which borders the lower part of the nail and is esteemed so great a beauty, the skin must be kept from encroaching upon it by push- ing it back gently every morning with a blunt ivory instrument. By this means also the an- no3'ing " hang nail " will be prevented. Filing or scraping the nails is fatal to their perfection, as it thickens their substance and destroys their natural transparency. The nail-brush should alone be used for cleaning and polishing the nails. The disgusting habit of biting the nails is also destructive of their ■ beauty, as they become excessively brittle in consequence, and always have a " frizzled," uneven appearance. FIRE-PLACE. — A shallow fire-place saves fuel, and gives out more heat than a deeper one. Great advantages may also be obtained by sim- ply lining the back and sides of an ordinary fire- place with fire-bricks. Every one has noticed, probably, that when a fire goes out the coals or wood at the sides are left unburnt while the centre is consumed. With fire-brick, the whole of the fire, however small, will be kept alight ; and even after the fire is-extinguished, the fire-brick lining will continue to throw out heat for some time A no less advantage is that less smoke is produced. FIRES. — Stove or furnace. Not only is the driest heat from an open fire more healthy than that thrown off by a stove, but such a fire is also incomparably the easiest and most ef- fective contrivance for securing ventilation. The air of a room in which a brisk open fire is burning is almost certain to be pure ; but with any other kind of fire ventilation is at a standstill, and where it is effected at all must be brought about by other and artificial means. {See Ven- tilation AND Warming.) The kindling of a wood fire is a very simple process, but to start one in a grate or stove properly requires some skill. In the first place, the paper should not be put on the bottom of the grate, as is commonly done, for if the wood is in large pieces the iron of the grate absorbs so much of the heat of the rising flame that it will not have strength enough to give the wood sufficient assistance in igniting the coal that is heaped upon it. The better way is to lay some medium sized pieces of coal on the bottom bars, but without covering them entirely ; then lay on the paper or shavings, then the wood, and on that some pieces of coal the size of an egg, but no small coal. When the whole is kindled let it burn up well before any more is added. If the small coal is put on first, it is sure to choke the fire by filling up the interstices, and prevent- ing the air from having access to the centre. The coal laid at the bottom will catch fire by the time the wood is burnt out, and will thus keep the fire alight. FISH. — As a food fish ranks between meat on the one hand and vegetables on the other. It is not so nutritious as the former, though the red-blooded fishes, like salmon, are but little inferior ; and it is thought that a diet in which fish predominates produces deficient vitality. " It is not desirable," says Dr. Edward Smith, " that fish should be the sole kind of animal food eaten by any nation ; and even if milk and eggs be added thereto, the vigor of such peo- ple will not be equal to that of flesh-eating na- tions. At the same time the value of fish as part of a dietary is indicated by the larger pro- portion of phosphorus which it contains, and which renders it especially fitted for the use of those who perform much brain-work, or who are the victims of much anxiety and distress." There can be no doubt that fish might with ad- vantage enter much more largely into our family diet than it does at present ; it would afford a pleasant variety in fare which is too uniform either for appetite or health, and would also sup- ply certain elements of blood which are not ob- tained in sufficient quantity from either meat or vegetables. On the score of economy, too, they should receive more attention from the house- keeper. The qualities of the different kinds of fish, and the rules for selecting them, are given under each fish r^eparately ; and we will only re- mark here that the flavor of fish, like that of other animals, is influenced in some degree by the nature of their food, and on this account the same species will vary somewhat in its flavor on different coasts, and in different lakes and rivers. Some fish improve in firmness and flavor as they attain a certain age, as cod and had- dock ; but generally when they get old they are coarse. The season of the year also has a most decided influence upon the quality of fish. In general, fish are in the best condition just before they spawn, and many while they are full of roe, as smelts, mackerel, shad, and sole ; but as soon as the spawning is over they are unfit for food, being sometimes positively un- wholesome. This circumstance is of such im- portance that it has been made a subject of legislative action, regulating the times during FISH FLANNEL 203 which only certain fish must be caught. When fish are in season, the muscles are firm, and they boil white and curdy ; when they are transpa- rent and bluish, though sufficiently boiled, it is a sign that they are not in season or are not fresh. is desirable, it being a poor conductor of heat, and readily absorbing perspiration, which slow- ly evaporates from the surface without chilling the body. Gauze Flannel is of a very loose, porous texture, not so warm as ordinary flannel. The mode of cooking fish considerably affects their properties as food. Plain boiling, baking, broiling, and roasting appear to be the favorite methods ; but there seems to be no reason why stewing should be objectionable, except that it is usually accompanied by numerous additions which render it extremely indigestible, for in- stance, port wine. The various sauces com- monly eaten with fish are probably the cause of most of the complaints made against this food ; these sauces are to be suspected when purchased ready-made, as they often contain deleterious ingredients. Few vegetables are appropriate to be eaten with fish ; pota- toes and parsnips are the principal of those which are found bv experience to agree well. The follo^^•ing is a list of the various kinds of fish treated of in their appropriate places in this book: Ancho\•^', Bass, Blackfish, Bluefish, Bream, Bull-trout, Carp, Catfish, Chub, Clams, Cockles, Cod, Codling, Conger-eel, Crab, Dace, Dor>', Eel, Flounder, Goldfish, FITS. {See Apoplexy, Catalepsy, Epi- lepsy, Faixting-fits, Hysterics, and Ix- FAXTS.) FLANNEL. — A plain woollen stuff, common- ly slightly woven. It is excellent for under- clothing, or for any clothing in which warmth Gudgeon, Sea-bass, Shacf, Haddock, Halibut, Shrimp, Herring, Skate, Lamprey, Smelt, Ling, Sole, Lobster; Sprat, Mackerel, Stickleback Mussels, Sturgeon, Ovster, Sucker, Perch, Tautog, Pike, Tomcod, Porgie, Trout, Prawn, Turbot, Quahaug, Turtle, Rockbass, Weakfish, Rock fish. Whitebait, Salmon, Whitefish. Salmon-trout, Whiting, Sardines, and therefore useful for some purposes. Domett is a kind of flannel, the warp of which is made of cotton and the woof of wool ; it is very thin, and is useful for linings, etc. Canton Jlajmel is a.twilled fabric, composed wholly of cotton, a nap being raised on one side of the stuff. A most delicate flannel for the wear of infants consists of silk and wool. Flannel comes gen- erally a yard wide. A woven merino under-wear is wrongly call- ed flannel. It is not as thorough a protection as flannel. Red flannel, medicated for rheu- matic complaints, excels in fame the ordinary red flannel, popularly believed to contain a virtue in its dye. Opera flannel is the smoothest and finest of the flannels, of medium thickness ; with mark- ed diagonal twills it is especially suitable for outside garments. All-wool flannels give more heat than much heavier qualities mixed with cotton. Nav\- blue flannels are apt to crock unless thoroughly washed before making up. If flannels are not shrunk before making up, allow well for shrinkage. Some flannels, in the dye, obtain a permanent disagreeable odor; look for this, especially in buying plaid flannels. As flannel absorbs moisture readily, so does it retain it ; therefore, before using, it should be thoroughly aired. To Shrink new flannels and make them keep their color, pour boiling water on them and let them He in it till cold. Then, having shaken them, stretched them, and folded them down smoothly on a clean talDle to make them straio:ht and even, hang them out immediately. When about half drj-, shake, stretch, and turn them. Take them in while still damp, fold smoothly, cover with a clean towel, and after half an hour, iron them with an iron that is nearly cold. To wash flannel ordinarily, see Washixg. To wash flannel that has become yellow, boil 204 FLAP-JACKS FLIES four tablespoonfuls of flour in four quarts of water, stirring it well. Then pour half the boiling liquid over the flannel, let it remain till the water cools, rub the flannel, but use no soap. Rinse it through several waters, then repeat the process with the remainder of the flour and water in a boiling state ; again rinse it through several waters, and hang it up to drain and dry. Do not wring it. FLAP-JACKS. {See Slap-Jacks.) FLATULENCE. — An undue collection of air or gas in the stomach and intestines. It may be swallowed, it may be formed from the food, or it may apparently be generated by the secre- tions of the stomach and bowels. In most cases, it is due to improper food, or to the abuse of certain articles, as tea. The symptoms are often exceedingly unpleasant. There may be a feeling of faintness, of giddiness, or of chok- ing, accompanied by most troublesome belch- ing. The gases then expelled are most fre- quently tasteless and odorless, and, if so, are most probably due either to swallowing of air, or to the formation of such simple gases as carbonic acid, or carburetted hydrogen at the expense of the food. Such forms of flatulence, i. e., flatulence accompanied by tasteless belch- ing, are best treated by dieting, mainly solid food with stale bread, a little dry sherry or weak brandy and water, but no vegetables, tea, beer, or pastry. Flatulence may often be only the symptom of dyspepsia, and may generally | be relieved by a slight stimulant, as aromatic spirits of ammonia; spirituous Hquors should be avoided ; mix vo?nica — ten drops in a little water, three times a day, after meals — is also a valuable remedy in such cases. Occasionally the patient belches up gases of the most hor- rid odor. These gdses indicate putrefactive changes in the food, and commonly occur in individuals who have some obstruction pre- venting the passage of food from the stomach, especially if the obstruction be cancerous in its nature. In such cases the stomach some- times expands to an enormous size, and vomit- ing after food is not unfrequent. For such cases, antiseptic remedies almost invariably do good The most important antiseptic rem- edies are carbolic acid, sulphurous acid, and salycylic acid. Carbolic acid may be given in a dose of one or two drops in a wineglassful of water, half an hour after food ; its taste is disagreeable, but it is exceedingly efficacious. Sulphurous acid may be given in the same way, 30 drops of the diluted acid in a wine- glassful of water ; or it may be given as sul- phite or bisulphate of soda. Salycylic acid may be given in five grain doses every two or three hours. To the former of these most people would give the preference, as its taste is that of a pure acid ; the taste of the others is far more bitter. Flatulence often gives rise to great pain in the bowels, and the patient urgently demands relief. This can only be obtained by dispersing the wind, as it is called, which is not always an easy task. A good remedy for the purpose is turpentine ; but it tends to upset the stomach, and so it is better to give it as an injection, es- pecially where the flatulence is of the intestinal variety. If given by the mouth, about a drachm should be given for a dose ; if as an injection, half an ounce or so beaten up with an egg in a pint of hot water. At the same time a flannel dipped in turpentine and laid over the abdomen will probably give great relief. FLAX. — The name of the common flax- plant, and also of its most important product, the filaments obtained from the fibrous cover- ing of its stem, a^id used in the manufacture of linen thread. The flax plant is cultivated and grows abundantly throughout Europe, Africa, and America. It thrives upon almost any good soil thoroughly pulverized and well drained, but more especially upon rich, sandy loams regularly supplied with moisture during the spring months. The preparation of the flax is a tedious process, which need not be explained here. The best of the coarser kinds of flax- thread comes from abroad, as does also the best spool-cotton. Flax-Seed, the seed of the foregoing, are an excellent ingredient in poultices intended to allay inflammation ; and when steeped in hot water for several hours they make the well- known flax-seed tea, so highly esteemed as a carminative, and mild cathartic. FLEA. — The best security against fleas is to keep the rooms as free from dust as possible. They lay their eggs wherever they find dust and down combined, for in these consist the nourishment of their offspring ; it is an almost certain prevention of their propagation, there- fore, if carpets, blankets, and everything man- ufactured of wool, are so well attended to that dust is prevented from accumulating upon them. Children are the chief sufferers from fleas, and when these latter are known to be about, not only should the bed and bedding of the cribs be examined daily, but a lump of camphor should be put in the water in which the children are washed ; it is said that this renders the skin obnoxious to the flea. Any strong perfume about the person diminishes their attacks, and the common pennyroyal makes its neighborhood untenable by them. When a flea is caught be- tween the fingers, plunge them at once under water, or it will escape. If a dog is infested with them, put him in a tub of warm soap-suds, and they will rise to the surface ; take them oft and burn them. FLIES. — Flies may be destroyed in great quantities by placing about the house open, vessels filled with sweetened water and cobalt; six cents worth of cobalt is enough for a pint of water. Carbolic acid is also very good. {See Carbolic Acid.) Both these are poisonous, however, and must be used with great caution, especially if children are around. A harmless and very effective mixture may be made with half a teaspoonful of powdered black pepper, one teaspoonful of brown sugar, and one table- FLOATING ISLAND FLORICULTURE 205 spoonful of cream ; place them on a plate where ' the flies are troublesome. A mixture of gum- arabic, honey, brown sugar and alum, in equal proportions, will answer the same purpose. Or, pour half a pint of boiling water upon a quar- ter of an ounce of quassia chips ; when cold, strain it and sweeten with molasses or brown sugar. Fly papers are sold by the thousand. It is claimed for all of them that they are harm- less to human life ; chemical analysis, however, has shown that most of them contain ingredi- ents which render their use far from safe, ex- cept with many precautions. It may be doubted whether any mixture or paper kills more flies than it attracts into the house ; and the only way to be really rid of the nuisance is to fit frameworks covered with netting to the doors and windows. FLOATING ISLAND— I. Take:-Y.^ a lemon ; currants, 30Z; minced apples, 4 oz ; flour, i teaspoonful ; eggs, 3 ; salt. Wash and drain three ounces of whole rice, put it into a pint of cold milk, and bring it very slowly to the boiling-point ; stir it often, and let it simmer gently until it is quite thick and dry. When nearly done, add to it two ounces of pounded sugar, and one of fresh butter, a pinch of salt, and the grated rind of half a small lemon. Let it cool in the sauce-pan, and when only just warm, mix with it thoroughly three ounces of currants, four of apples chop- ped fine, a teaspoonful of flour, and three well- beaten eggs. Drop the mixture in small fritters, fry them from five to seven minutes, and let them become quite firm on one side before they are turned. Drain them as they are taken up, and sift white sugar over them after they are dished. FROGr.-The frog, which is so frequently eaten in France and many parts of the Continent, is not our common frog, but another species some- what larger, the Rana esciilenta. It is of a green color, spotted with black, and having two pale yellow lines down the back. It is the hind quarters only that are eaten, and these are more fleshy than the thigh of our common frog, resembling the most delicate chicken. The loins and fore-legs are used in soup. This frog is rare in this country, and the only edible frogs are the bullfrogs in their several varieties, of which the " Gibbon's green frog" is the best. They are sold in our markets by some of the fishermen, ready skin- ned, at so much per piece or dozen, according to the size. They arc very delicate, and sweet to the taste ; and those who try them seldom hes- itate to eat them again. Fried Frog. — Skin well; cut off the hind legs and throw them into boiling water, with a little salt, for five minutes ; take out and lay them in cold water to cool, then drain. Have hot fat in a frying-pan on the fire ; and fry them to a light, crisp brown. Fricasseed Frog. — Cut off and skin the hind legs, and, giving them a turn or two in a sauce- pan of boiling water, throw them into cold water, and put them into a sauce-pan with but- ton mushrooms, a bunch of parsley, garlic, one cloves, and a bit of butter. Add a ])inch of flour, and moisten with a glass of white wine and a little broth. Throw in some pepper and salt, and cook them until they are tender. Take them out ; boil down the sauce to a smaller quantity ; thicken it with yolks of egg, and a bit of butter ; throw in some chopped and scalded parsley, and pour it over the legs in their dish. Stevred Frog. — Prepare and dress hind legs same as stewed chicken. {See Chicken.) FROST-BITES FRUIT 219 FROST-BITES.— These result from ex- posure to cold and especially to a cold wind, and affect only the extremities, and projecting parts of the body, as hands, feet, nose and ears. They are caused by the cold arresting the circulation of the blood in the exposed parts, and are frequently so rapid and so free from pain that a person is not aware of any- thing wrong. Treatment.— Keep the person away from the heat, if he is allowed to come near a fire or into a warm room it will burst the local blood ves- sels, causing dreadful suffering and trouble- some wounds. Rub the part well with snow ; and if snow cannot be had, get the coldest water. Let the patient rub himself if possible, for the exertion will stimulate the circulation of the blood and help him to keep warm. Con- tinue this rubbing for several hours if neces- sary, till the parts are quite soft, and something like the natural color is restored. Even when this point has been reached, friction with flan- nels, continued for some time, will be of great advantage. After this has been done, the parts may be anointed with sweet oil, or lard, or lime-water and oil (equal parts), and wrapped up well with flannel. .If there should be any sores, dress them the same as burns. FROST FISH. (See Tom-Cod). FROZEN LIMBS, ETC.— Whether the whole body or a part only is affected by cold, the method of treatment is the same. Avoid a sudden change of temperature. If a person be found quite benumbed with cold, if he is taken direct to a fire, his life will probably be de- stroyed ; a barn, or shed, a room which feels very cold to you, is warm enough at first. Re- move the clothes if wet, and rub the body dry. Wrap him in blankets, and give a little warm wine and water, or weak spirits and water or tea. After a while, remove him to a warm room, but stiii not near a fire, and so gradually increase the warmth. Rubbing the skin is the most important restorative agent ; proceed as for Frost-Bites. If the vital functions are suspended, artificial respiration may be set up according to the directions given in article on Drowned. Whenever a person is exposed to intensely cold weather without being able to reach a place of shelter, he should //le moinettt he finds his streiigtJi failing, look out for a snow drift, sheltered from the wind by a hill or some other object, and at once scrape out a hole in it large enough for the body, and then crawl into it. The snow will shelter him from the cold and wind, and keep him warm. Human beings and sheep have lain for days this way and been saved, and generally it is the only chance. Nipped. — This is another effect of cold, and is generally caused by standing or walking against a very cold wind. Persons suffering from it are seized suddenly ^with severe pain in the bowels and drawn together with cramps ; the hands are swollen, and the head aches violently. The treatment should be similar to that already described : a warm room or fire must be avoided at first, and warmth gradually restored. Any kind of warm stimulating drinks may be taken in small quantities at short inter- vals, and after warmth is somewhat restored, warm flannels should be applied to the parts which are most painful. FRUITS. — This very large class of vegetable products comprises representatives from every hot and temperate climate, and offers the greatest variety of flavors, and those of the most agreeable character, of all vegetable and animal foods. The true position of fruits as food is less that of nutrients than of agreeable luxuries. Their qualities, however, place them in the first rank of subsidiary, or luxurious foods, since they supply an agre^aoie and re- ! and by acting upon the sense of taste may freshing material when taken alone or with [ ultimately induce the invalid to eat food of a other foods, which in health is desirable, and in I more nutritive character. The albuminous disease almost necessary to life. They will be i fruits, such as cocoa-nuts, filberts, aim- nds, taken by the sick when nothing else is desired ' hickory nuts, and the like, are, as Dr. Smith 220 FRUIT FRYING says, really seeds, and contain a large propor- tion of nutritive matter. The different varieties of fruit are treated of in their proper places in various parts of the work. All fruits designed for immediate eating should be gathered before ten o'clock in the morning during summer, in order to obtain their best flavor. To store fruit, gather it in the middle of a dry day, being very careful not to bruise or injure it in any way. As to time, the safest rule is to observe when the fruit begins to fall naturally; unripe fruit never keeps so well as that which is nearly ripe—\\. is more apt to shrivel and lose flavo'r. A moist, but not damp, atmosphere is best for keeping fruits; and as many persons have cellars who have not fruit-rooms, they should store their fruit in a corner of the cellar in preference to dry closets in higher parts of the house. Again, fruit keeps better and longer in the dark than when exposed to the light. [See Candying Fruit, and Canning Frujt.) FRUIT (Wax, to make). — The first process is forming the mould from which the cast of fruit is to be taken. This is done by mixing plaster of Paris with water, to the consistency of thick paint. As the mould of fruit cannot be taken whole, it is necessary to prepare it for the parts required. For an apple, orange, or pear, two parts will be sufficient; but in other cases, when the fruit abounds in irregularities, it is requisite to take the mould in three or more parts, otherwise it will be difficult to remove. In preparing an apple, etc., it is necessary to oil the surface of one half of the fruit, which, having done, place over it the plaster of Paris ; as it sets, or dries, which it will do very quickly, smooth the edges to the exact half, with a knife, making at the same time several notches in the edge, in order that the two parts, when taken, may fit closely ; when the plaster is suf- ficiently hardened, oil the edge with a camel- hair pencil, and prepare for taking the mould of the second half, which is performed in the same manner ; the two halves, placed together, will form a perfect mould, the plaster being readily removed by means of oiling. The next process is taking the cast ; the parts of the mould will be rendered more hard by immersion in cold water ; all the parts must now be bound together with string. Prepare the wax by melting ft to the consistency of cream, pour it into the mould at the aperture caused by the stalk, which must be increased should the orifice be not sufficiently capacious to admit the wax ; when the wax is thoroughly hardened, the string must be removed, and the pieces of the mould taken from the fruit ; a perfect cast of the fruit is thus produced. The colors used are to be obtained in powder, and delicately put on the wax by means of the finger, the lighter parts being touched with a camels-hair pencil. With some descriptions of fruit, as an orange, grapes, etc., the color may be put in the wax and the bloom produced afterwards by the use of the powder. The stalks are formed and in- serted at the top of the fruit. The leaves are produced by thin sheets of wax, punched out to the size required, with punches prepared for the purpose ; these can be obtained at most hardware stores. FRUMETY. — Roast a quarter of a pint of wheat till it is done ; then boil it in water for three or four hours ; pour off the water, and add one quart of milk, two spoonfuls of flour, two eggs, half a teacupful of raisins and cur- rants, a little lemon-peel and cinnamon. Boil a quarter of an hour and serve. FRYING. — Considered generally to be tlT\ most unhealthful mode of cooking practiced; although if carefully performed there seems no reason why an article which is fried may not be as nutritious as an article which is baked, and just as conducive to general health. While of course it is not wise to supply a quantity of fried dishes, it is not wise to supply, without change, dishes which are boiled or roasted. Wire Lining for Frying-pan. Frying, as usually performed in American kitchens, is unhealthful because performed un- skillfully. Considering the frequent slice of bread-crumbed fish, reeking with black grease, it is no wonder that frying is so generally condemned. Wire Basket for Frying. The proper mode of cooking is to entirely immerse the article to be fried in sjnoking hot fat — either clarified beef drippings, lard, or oil; on no account use butter, as cooking butter produces some change (probably chemical) that makes it one of the most indigestible sub- stances known. The moment the article to be cooked touches fat sufficiently hot, its surface becomes coagulated, making it impossible for the fat to get in or the natural juices to get out. It is well to protect some articles in frying by placing them on wire supports. English Frying-pan. Have, on a sharp fire, a deep frying-pan more than half filled with beef drippings. Your ar- ticle for frying is crumbed and ready to cook ; now if, on looking across the pan, you see a ithin, bluish smoke rising, lay in the article FUCHSIA FULLER'S EARTH 221 and keep the pan gently moving, so that the contents do not stick to the sides. Turn the article once or twice, and when of a fine buff color, take it out ; lay it for a moment on clean, brown paper to absorb the fat ; garnish and serve sufficiently hot. Saute Pan. /' Sautieing is an entirely different process, in that only enough fat or butter is used to pre- vent the article cooked from sticking to the sautoir, while it is browned quickly over a very hot fire. Then enough gravy is added (if the dish is not bread-crumbed) for the sauce. Per- mit it to simmer a moment or two, and then instantly serve. FUCHSIA. — Fuchsias are among the most desirable of plants, either for outdoor or indoor culture. They are extremely easy to grow ; they bear a profusion of fiowers, and both flowers and foliage are very beautiful. In the garden, a moist, shady position is the most suitable ; the noonday sun scorches the tender buds and causes them to fall. Fuchsias are gross feed- ers and luxuriate in the richest soil. A rich loam, well mixed with leaf mould and rotted cow manure, should be provided for them ; and twice a week during the summer they should have liquid manure, either from the barn-yard, or by dissolving one tablespoonful of guano in a gallon of warm water. Water twice a day in dry weather with tepid water. Treated thus, some kinds will send out shoots from four to five feet in length in six or eight months. Fuchsias may be grown either from seeds or cuttings, but the former method is dubious and troublesome and it is best either to buy the plants of the florist or to raise from cuttings. Take the cuttings either in February, March, or April, from three to four inches long. Plant them in clear sand, keep " sopping wet," and in three weeks they will be well rooted; put in three inch pots, in the richest of soil, with a little sand to keep it mellow ; let them grow until the pot is well filled with roots, which will be in three or four weeks ; then re-pot in six or eight-inch pots, if designed to grow in them ; but if raised to bed out, plant at the start in five-inch pots, and when all fear of frost is passed, plant in the garden. Fuchsias show to great advantage when trained as standards ; to do this the side shoots of a yovmg plant must be nipped off, and the stem trained up a straight stick. When it has* grown as high as desired, let the side shoots branch out, and a handsome bush will be produced. They can also be trained to walls, or planted in masses in beds. If the young plant does not branch out, pinch off the terminal shoot ; side branches will soon appear, and the most central can then be trained up for a stem. During the winter the plants can be kept in frost-proof, dry cellars, either in pots or boxes ; | or they can be pulled up by the roots, the soil shaken from them, and packed in layers in sand which is thoroughly dry, first cutting off all the tender shoots. In March or April, bring them to the light and plant in rich soil, pruning not only the top but the roots ; in cutting the tops back, have an eye to shape. Plant out as soon as all danger from frost is over. The varieties of fuchsias are innumerable, and we can only give lists of a few of the most desirable of the single and double flowering kinds. Single Fuchsias. — These are all choice : — Annie, tube and sepals white, corolla deep pink; Arabella, white sepals, pink corolla; Chatynitig, violet corolla, crimson sepals ; Fairest of the Fair, white tube and sepals, violet-rose corolla ; Father Ignatius, carmine sepals, blue corolla, bell shaped ; yules Calot, orange-red sepals, orange-crimson corolla; Land of Plenty, red sepals, violet-black corolla ; Lnstre, vermilion corolla; waxy-white sepals ; Marginata, white sepals, rose-pink corolla ; Prince Imperial, scarlet sepals, violet corolla ; Pose of Castile, white sepals, violet corolla ; So2ivenir de Cheswick rosy-crimson sepals, violet corolla ; Striped Unique, purple corolla striped with white ; Taglioni, white reflexed sepals, dark violet corolla ; Wane of Life, violet- Llue corolla, scarlet sepals, gold tinted foliage ; Weeping Beauty, scarlet sepals, blue corolla . Double Fuchsias. — These are unsurpassed for beauty and elegance by any plant in the floral kingdom. E. G. Henderson, scarlet sepals, violet corolla; Ehn City; Emperor, crimson sepals, white corolla ; Grand Duke, crimson, violet - purple corolla : Monstrosa, bright rose sepals, white corolla ; Nonpareil, two corallas, purplish-blue ; Norfolk Giant, crimson sepals, violet corolla ; Picturata, scarlet sepals, double white corolla ; Snowdrop, scarlet sepals, semi-dark white corolla ; Surpasse V. de Peubla; scarlet sepals, double white corolla; Symbol, crimson tube and sepals, creamy-white corolla ; Tower of London, scarlet sepals, violet-blue corolla; WilJielm Pfitzer, rosy-car- mine sepals, lavender-blue corolla. Golden Leaved Fuchsias. — The varieties of these are few in number, and the best are : — Cloth of Gold, Crown of Jewels, Golden Fleece, Golden mantle, Golden Treasure, and Orange Bo7'en. Winter Flo-wering Fuchsias. — These bloom from December to May. There are only two varieties : Speciosa, tubes and flowers of a peach-blossom color, crimson corolla; and_ Serrati folia. The flowers of the latter are dis- stinct from those of any other kind of fuchsia. The tube is crimson, the tips of the sepals shad- ing to green, with white stamens. FUEL. {See Coal, Coke, and Wood). FULLER'S EARTH. — A substance useful for removing grease from floors, carpets, cloth- ing, or greasy vessels of any kind. It is of a grayish-brov^n color, hard, compact, and rough, but scrapes with a polished surface. It is al- ways scraped to a powder before using, and 222 FUMIGATION FURNISHING applied in that form. When it becomes sat- urated with the grease, it must be removed and a fresh supply put on. FUMIGATION. — The slow burning of brown paper or cotton rags is the most familiar way of destroying bad smells by fumigation. Sugar or coffee sprinkled thickly in a shovelful of live coals, and left to smoulder slowly, is also very effective and not disagreeable. A pleasant fumigation can be made by dipping cartridge paper in alum qnd water, drying it, and spreading one side with a mixture of equal parts of gum benzoin, olibanum, and Peruvian balsam ; melt these together and spread them upon the paper with a hot knife. In using, hold slips of the paper over a candle or lamp, to evaporate the odorous matter, but not to ig- nite it. Ships and rooms infected with con- tagious diseases are fumigated with burning sulphur. The roll sulphur is placed in an iron pan or open kettle, and is ignited by pouring a little alcohol upon it, to serve as a kindler. {See Deodorizers and Disinfectants.) FUNNEL. — Funnels are made of tin, tinned iron, pewter, white or brown stone-ware, and glass, and of various sizes. Very small ones are useful for filling vials and small bottles where it is difficult to avoid spilling. Where acids are to be poured, glass or earthenware is requis- ite, as metal will be corroded by it. Glass is best under all circumstances, because one can see whether it is perfectly clean. A servicea- Fig. I. — A Corner of the Hall. ble funnel can be made at any time by folding a piece of clean letter-paper into the proper shape. FURNACE {See Warming.) FURNISHING— The reader, if impecuni- ous, need not be discouraged by the discussion here of points involvmg considerable outlay, for in addition to these, the article contains much for his special benefit. He is earnestly recommended to study the article on Decora- tion. In it he will find an authoritative ex- position of those elementary principles of taste which underlie all the decorative arts, and he will need little more in the way of suggestion concerning furniture in its artistic aspects. The present article deals with the practical aspects, including cost. Unfortunately, prices have been fluctuating so much in recent years that esti- mates are inevitably misleading. Ways of getting over this difficulty will be treated far- ther on. In addition to this article, the reader will also find it desirable to consult the articles on Carpets, Curtains, Earthenware, Paper- hanging, etc., the present article being mainly confined to the consideration of what, for want of a more definite term, we may call movable furniture. Since Harper's and Scribners magazines and the Centennial Exposition have been doing so much to show people what good furniture is, it seems almost superfluous to give even the few illustrations we have space for ; but this FURNISHING 223 work may find its way into the hands of some who have not enjoyed those opportunities, and will naturally be kept by many after the dis- appearance of their unbound magazines and catalogues brought from the Centennial ; we, therefore, insert a few illustrations. The reader will find a few others containing good ideas on furnishing, in the article on HOUSE. Of the illustrations in this article, Figs. 5, 6, 7, II, 16, and 21 are from the catalogue of Messrs. Cox, of London ; Figs, i, 8, 9, 12, 13, 14, and 17 are from the catalogue of Messrs. J. & R. Lamb, of New York ; Figs. 18 and 19 are from the catalogue of Messrs. Horton & Ramus, of New York ; the others were prepared for the work; Figs. 2, 3, 4, 15, and 22 by Mr. Babb, and Figs. 10 and 20 by Mr. M. N. Cutter. Now for a few specific considerations, mainly with reference to getting the best effect for the least money. The hall determines the first impression on entering the house, and it is well worth while to economize elsewhere for the sake of effect here. Probably the worst possible step is to buy the stereotyped hat and umbrella rack. No matter how elaborate, they are always the same thing over again, and generally very ugly. If, however, one is needed, some simple ar- rangement like that in Fig. 2, honestly made of good wood, with "dead" finish, will prob- ably give more satisfaction, in the long run, than the more elaborate designs in which the cabinet-makers delight. A mirror, large or small, of some original shape, framed in some durable way, with pegs for the hats and coats, can be made very effective. Under it, may stand a chair or table, either having a drawer. Or a table alone will do ; for hats and coats can be kept on plain hooks back under the stairs. Sticks or umbrellas can be disposed of in a cheap stand behind the door. If the hall be rather dark, a white cast or bust at the end will be very effective. A pair of horns, or sev- eral pair, can never be amiss, nor can any other decoration suggesting out of doors and the storied halls of the olden time. Where there is room for them, one should try to have the broad table, the clock, and the little cupboard for brushes, gloves, and other things that one needs on going out and coming in, as shown in Fig. i. This " little cupboard," by the way, can, in a small hall, easily be sub- stituted by drawers under chairs. A hall should look as large as it can be made to. Stair rods seem a ridiculous superfluity for poor folks. Let the stair carpet be long enough to shift as often as it wears out on the edges of the steps. The Parlor is usually the most Philistine of all Philistine American institutions. Where there is the usual ill-spent wealth, the room is filled with gorgeous upholstery in the cabinet- maker's style of art, has the horrible " cabinet rich and stylish," which usually figures on the furniture man's bills for enough to buy two respectable paintings, is either utterly innocent of all works of art but a few china or parian I^l'M.^^ Fig. dolls and a French clock of a pattern turned out by the dozen, or has the walls covered 224 FURNISHING with paintings which are simply good canvas spoiled. If such parlors were furnished in hon- est pine, and one-tenth of the saving devoted to a few good engravings on the walls, their refinement would be vastly increased. There is no need of extremes, however, for the money usually spent would give honest hard wood furniture, luxuriously fashioned and cushioned, covered with good worsted reps or satines, and good photographs, engravings, or even, in many cases, paintings by deserving artists. In the few well-furnished parlors that we have, the most frequent lack is the suggestion of ease. There is generally too much wood shown in chairs and sofas, and too little cush- ion. Fig. 4 suggests a good style. Ladies are Fig- 4- always complaining that sofa seats are too broad. Hence the advantage of cushions that can be piled against each other, or laid against the back of a deep easy chair. If the reader will carefully consider what Mr. Babb has to say about chairs in the article on Decoration, he may care to see a good chair or two in Figs. lo and 14, and in front in Fig. 20. A good table is not yet an easy thing to find. There's not much to be said against Fig. 5, except that it's a pity that woodcuts won't show color. A fitly colored jar, contrasted with the There seems, in most parlors, too much re- Fig. 5- Fig. 6. luctance to have anything around to indicate that the room is used. The parlor should suggest festivity rather than meditation. If colors be well chosen. wood, in such a position, is always very agree- Brussels carpet and worsted reps will produce able. really as good effect as richer materials; though. FURNISHING 225 on account of the clanger from moths, woolen upholstery and Brussels carpets are less eco- nomical for peo- ple upon whom the first outlay- does not bear too heavily than silk fabrics and the higher grades of carpet. Most parlors are oblong, with two windows at one end. The spot be- tween them is the point in the whole room for effect : all living things turn toward the light. People of taste, if they have plenty of money for more import- ant things, some- times put mirrors Fig. in this spot : Philistines always do. Something I bright and effective should go there alv/ays. I There are worse things for the purpose than a light cabinet (if it is tasteful, which not one in a hundred is), laden with good bric-a-brac. Fig. 6 or 7 would do. A massive or d ark-col o r e d cabinet, unless the color ot the wall is warm, would be too sombre. Such an one as Fig. 9 requires space, for more reasons than one. (The chair in the same figure would have to be redrawn before it could be recommend- ed.) Whatever is done, don't let the piano stand in front of this spot and obliterate it — especially as pianos are all so ugly. Fig. 8 suggests Fig. 10. an improved style of upright piano — an instru- 1 Can anybody tell why marble is a fit ma- ment that there is some excuse for in a crowded terial to cover any piece of furniture but a city house. . I steam-heater or a washstand ? IS 226 FURNISHING The Library. The main economical ques- tion is doors or no doors to tlie bookcases. Fig. II. Doors nearly double the cost, and the books will do very well without them, especially if a strip of leather depend over their tops from the shelf above. " Pinked " edges on this strip will curl up, but gilt lines have a pleasant ef- fect. Library furniture is best covered in leather — green or dark-brown. Here one comes to read, and the eye should not be wooed from its work by any dashes of importunate color. The wooden mantel with shelves rising above it is justly growing in favor. Fig. 12 shows an inexpensive arrangement, giving something of the same effect. The fireplace is tiled. This room generally contains the gentleman's desk. Fig. 13 combines beauty and utility for either the business-man or the scholar. The Dining-room. Probably there is no better test of the refinement of a family than the relation of its dining-room to the rest of the house. If the family meal is regarded as a mere feeding, the place where it is taken will plainly show the fact. If the meal be a ] qualities ot head and heart engage, and to cheerful household ceremony, where the best 1 which the most honored friends are gathered, these facts The piece ts too, will be indicated by the room. | the dining-room is the sideboard, or buffet, as iece of furniture that makes or mars I we seem to be in the way of callmg it now. FURNISHING 227 With a good substantial table and chairs (the ] any amount of effect can be added to the buffet latter cushioned if it can possibly be afforded), I without its appearing to overshadow the rest, ^^^^^^^2^^ii ^ES^^ ^^^^ ^^^7^ ' liiiiiiiiia Fig. 14. and every feature will tell. If you cannot have as elaborate a one as Fig. 14, you will not be Fig. 15. in bad taste with Fig. 15. When people are at table, they see neither the table nor the chairs, but they do see the buffet. If you can cover it with ancestral plate, very good ; but if you cannot, it may, perhaps, be made to look as well with bright china, glass, Japanese lac- Fig. 16. quer-work, and flowers (never artificial ones). Don't have a marble top, it will " chip " glass articles with angular bottoms. Many a fine piece has been thus gradually spoiled, and the 228 FURNISHING cause not realized. A "dinner wagon," as I Bedrooms. As far as decorative effect goes, shown in Fig. i6, is vastly more useful than a the thing of least importance in a bedroom is side-table. I the bed. Generally, the more the cabinet- Fig. 17. maker does to it, the uglier he gets it, and even if he gets it pretty, those who lie upon it do not see it, and when not lying upon it, their at- -tention is more apt to be directed to another article, which is the real center of bedroom Fig. 18. — Brass Bedstead. effect, namely, the dressing-bureau. This gen- erally stands in the same important spot — between the windows — that has been enlarged upon in treating of the parlor. Hence, if you are not rich, get a plain bedstead and spend your spare money on the bureau. Don't over- look brass bedsteads. It is to be hoped that Fig. 19. — Brass Bedstead. they will soon be cheaper than at this writing. Nothing need be better. In New York there FURNISHING 229 20. — Bachelor Quarters — 7 x g. is made of any of the ordinary hard woods Fig. 21. — Brass Bedstead. (though, of course, generally to be found only in walnut), a good, neat, strong bedstead, against which nothing can be said, for $28.00. It is not out of place with a bureau, in the massive style, worth $280.00. Fig. 22 cost but $45.00, made to order, in the time of high prices. Marble tops on bureaus always crack things, and are unpleasant to the touch except in summer. Niarsery.— Don't have a carpet. It always will smell. Lay the floor in hard wood if you can possibly afford it; the cheaper wood car- peting can be made to do. In the middle of the room have a woolen drugget, fastened at the corners by movable nails, so it can be taken up and shaken daily, and washed often. Don't have curtains to the windows. The children while awake need every ray of light they can get. Have thick, dark-green shades. 230 FURNISHING though, to shut out all light while they are nap- ping. A low table, six or eight feet long by two wide, is a grand thing for a nursery. The children will handle many toys on it instead of cultivating round shoulders on the floor. Let its legs fold against it so that it can be laid against the wall when room for romping is needed. The height of your chair-seats regu- lates the distance your children shall tumble from. Servants' Rooms. — Iron bedsteads are the thing. They are durable and do not make good nests for bugs. Bureau washstands economize space. The room is not to be occupied much; it ought to be comfortable though, and decent enough to attract servants who are decent. Bright, broad coloring in the carpet will do much to obviate a cheerless look. The Kitchen — {See lists farther on, and sep- arate article on Kitchen.) Gas Fixtures do more to make or mar a room than almost anything else. We do not mean that the chandelier should be so gaudy as to be the only thing visible in the room, but that it should cost enough to be good. This is too often lost sight of, and some people even econ- Fig. 22. omize on the gas fixtures which never wear out, rather than on the carpets and upholstery, which do. Most people do worse, however, by buying abominable angular casf metal con- cerns, or those with curi'ed glass tubes which threaten breakage if you look at them. The basis of most good metal chandeliers is wrought tubing, and of most good glass or earthenware ones, vases or plates around or through which the gas is conveyed in metal tubes. A room in Brussels and worsted reps with a good chandelier will have treble the effect of a room in moquette and brocatelle with a poor chan- delier. Common gas fixtures can be refinished for about one-third of their cost, and changed from tjilt to bronze, or steel, or oxydized silver, if desirable. The better ones of honest brass, are generally covered with lacquer, and need relacquering not oftener than once in ten or twelve years. Curtains do not need to be of material as dur- able as chair covering. If you can make colors correspond, a vastly inferior grade will do. FURNISHING 231 Woods — An account of the qualities of the different woods may be of use to the pur- chaser. Ash is rather lighter colored than oak, but is sometimes used in connection with it. It is less likely to split. Beech, a very close and tough wood, is chiefly used for the framework of chairs, tables, and bedsteads. It is nearly of the color of birch, but rather paler, and it may be known by the presence of those peculiar little specks of darker brown, which are easily seen in a carpenter's plane. Birch is very close-grained, strong, and easily worked. It is of a pale yellowish brown. If polished or varnished, it somewhat resembles satinwood, but is darker, and by staining is capable of being made to closely resemble Hon- duras mahogany. It is used in the better kinds of low-priced furniture. Cedar somewhat resembles mahogany, though more purplish. It has no " curl," and is free from tendency to warp or " cast." The best varieties have a peculiarly pleasant aroma, which is offensive to moths ; hence it is highly valued for making drawers and chests for cloth- ing. Chestnut is coarse-grained, strong, elastic, light, and very durable. Some ot the best of the cheaper furniture is made of it. It looks so much like white oak as to be frequently used in combination with it. Ebony is of a deep black color, and highly prized for several purposes, particularly inlay- ing. It is exceedingly hard, heavy, and dura- ble, but expensive. Pear and other woods dyed black are often substituted for it ; but are not so susceptible of good polish and luster, or so permanent in color. The best comes from Africa ; a kind variegated with brown is brought from Mauritius and Ceylon. Mahogany is imported of two kinds — Hon- duras and Spanish. The former has a coarse, loose, and straight grain, without much curl or wave. The latter is darker, with curl, by which in great measure its price is regulated, and with a very fine, close texture. Spanish ma- hogany will bear great violence ; it is also free from any tendency to warp. When, how- ever, it is very much curled, it is not nearly so strong or so free from twist ; but this is of little consequence, as its value is so great that it is generally veneered on to some less valu- able wood, as Honduras or cedar. The heavi- est mahogany is generally the best. Maple is of several qualities, the bird's-eye maple being most highly valued. It somewhat resembles satinwood, but is more buff than yellow, has more curl, and more " bird's- eye." Maple is light and not very durable, and is used only in the cheaper kinds of furni- ture. Oak. — There are several varieties, of which the white oak, the red oak, and the live oak are the most important. The first is most used. Oak takes long to season, and is worse than most woods if used green. It is very hard to work. Its appearance improves with age. On account of its tendency to warp, a great deal of so-called oak work is panelled with chest- nut. Bearwood is of a light yellow color, and on account of its even grain, a favorite wood for carving. It is often stained to imitate ebony. Bine is used in two varieties, the white and the yellow. When thoroughly dry, these woods are very free from all tendency to warp or shrink ; but in a half-seasoned state articles made of them fall to pieces. They are readily distinguished from one another by the differ- ence of color, and from deals by the absence of turpentine veins. When oiled and varnished, both kinds of pine look very well. It seems a sin to stain it. Ratan, from strips of which the seats of cane chairs are made, is a small sort of cane, brought from China, Japan, and Sumatra. A very pretty and durable style of summer-chairs, lounges, tables, baskets, etc., is now made wholly of ratan. Rosewood is hard and dark, with some little curl, intermediate in this respect between Span- ish and Honduras mahogany, and of a very open grain. Most articles of rosewood furni- ture are veneered, but the best are of solid wood. The color, which consists of large elon- gated dark zones on a reddish-brown ground, is permanent, unless it be much exposed to the direct rays of the sun ; and it takes a fine pol- ish, which is improved by slight waxing, or, bet- ter, by the French polish, which brings out the color of the wood admirably. Satinwood is now used chiefly for inlaying, lining, and veneers. It is of a full yellowish color, with a fine grain, little curl, and a silky luster. Its toughness fits it well tor furni- ture. Walnut is a native wood, but is used in such prodigious quantity that it is also imported. Well seasoned it is exceedingly tough and lit- tle inclined to warp. {See Lacquering and Varnishing.) Selection of Furniture. — Points of taste in the selection of furniture have been treated in the article on Decoration (which the reader in- tending to furnish is advised to study), and, in- cidentally, earlier in this article. Here we shall only attempt a few purely practical considera- tions. Too much deference is generally paid to the fashion of the day, which entirely changes before the articles are worn out, while things good in themselves are never out of fashion. For those who can afford it, expensive and highly ornamented furniture is a legitimate luxury ; but it should be borne in mind that this outlay is not only a present increase of cost, but that in all future additions the same style must be carried out, or the whole will partake of a piecemeal character, and look much worse to a tasteful eye than if none of the articles were elaborate. Often in cheap showy furniture, hastily flung to- gether by inferior manufacturers, the cost of re- pairs amounts to the difference between the price 232 FURNISHING paid and that of really good furniture. It is far better for the young housekeeper to make up his mind what he can afford to expend, and then go to some firm well-known as makers of good articles and deal with them as far as it will go. The lists given in the latter part of this article will serve as a guide to some ex- tent in this respect, but of course they may be varied to suit the particular tastes or circum- stances of each individual case. A mistaken prejudice against the style of furniture known as " cottage," often adds materially to the cost necessarily involved in furnishing a house, for all the hard woods are expensive. This prejudice was perhaps ex- cusable when the " cottage furniture " first be- came fashionable, for it was too often poorly finished, rough in design, and tawdry in color- ing ; but now it is well made, and more artis- tically painted. It is prettier and more desirable than the pine furniture stained in imitation of the costly woods. It can be bought, or painted to order in any color that may be preferred ; but the light stone colors, and soft browns will furnish a room in better taste than the yellows, blues, and greens that have been the rule until recently. A " cottage " bedroom set, with marble-top washstand can be had for about one half the price of a plain hardwood set. But in the name of all honesty, do not buy a " Cottage set " that is painted in poor imitation of something more expensive like oak or walnut. It is to be hoped that dealers will soon be content to offer honest pine without paint, but properly polished to dis- play its own merits. Second-Hand Furniture. — There is a radi- cal difference of opinion among housekeepers as to the advisableness of buying furniture at second-hand, as it is called. On the one hand it cannot be denied that second-hand furniture can generally be bought for little more than half the price of the new ; but it is urged on the other hand that every "bar- gain " is counter-balanced by two or three " sells," and that the temptation to buy things merely because they are going cheap, almost always leads to a larger expenditure than was contemplated. The truth is that the purchasing of such furniture is a matter which calls in an eminent degree for good judgment, and plenty of time, and as time is money, it is doubtful whether money had not better be spent on new furniture than time on second hand. Beds, bedding, carpets, oil-cloths, and up- holstered furniture should never be bought at second-hand, either at an auction or from a regular dealer. All articles made of wood, should be carefully examined as to their con- dition, particularly as to whether they are made of unseasoned wood, which in second- hand furniture is very easily detected. Sur- faces out of level, open joints, rickety legs, and cracks in the wood, are plainly to be seen if present, and indicate either bad workmanship or bad materials, or both. Window-curtains and mirrors can be bousfht at second-hand very cheaply, if the purchaser can content him- self with such as are not of the newest pattern and style. It is a serious question, though, when economy is an object, whether such vani- ties had not better be dispensed with in favor of engravings, busts, or other works of art. Glass, crockery, and cutlery may also be bought very cheap ; but kitchen utensils had much better be procured new, as it is difficult to estimate exactly the amount of wear they have been subjected to. Some of the more expensive articles, however, such as meat-screens, fish-kettles, etc., may be bought with advantage if in good condition. It is best in purchasing furniture at auction to examine it carefully before the sale com- mences, and mark on the catalogue such arti- cles as are wanted, with the outside prices you are willing to give ; having done so, never go above the prices thus fixed upon. Inflexible adherence to this rule is the first condition of safe buying ; for one is very apt to be carried away by the competition of bids, and nearly every auctioneer has a set of dummies in the audience who are quick to discover who will let goods be run up on them. At the same time he who makes up his mind to buy nothing but " great bargains " at auction will generally find his time wasted. Second-hand furniture has a value nearly as uniform and stable as the new; and "bargains" are to be looked upon with suspicion. Price-Lists of Furniture. — The most practi- cal assistance, perhaps, is lists of the articles needed and their prices. We have prepared three, based on actual houses, designed to meet the wants of several classes of pur- chasers expending from say eight hundred to five thousand dollars. It is not supposed, of course, that these lists will be followed literally. Each individual housekeeper will have his own tastes and means to consult ; between the limits the lists furnish all the ma- terials necessary for making a choice. Those who go beyond five thousand dollars, although they will be governed mainly by their own taste, may yet find some useful suggestions in the lists. At this time, however, we all labor under one great difficulty. All prices are now (1877) in chaos. Those prevailing at the times when these houses were furnished are all changed ; and if we were to now ascertain the prices of the same dealers, they would probably be changed before the reader sees the book. The only way for the reader to use the lists is to assume that the prices are from twenty to forty per cent, too high ; and, if he wishes more detailed accuracy, to learn the present prices of several articles and strike an avera^re. LIST No. 1. A modest establishment, consisting of Hall 6x18, with stairs. Parlor 15 x 18, Dining-room 15x18, Bedroom 15x18, Nursery 15 x 18, Hall- FURNISHING 233 Bedroom 6 X lo, Servant's Room 6x lo, Kitchen and Laundry together, all neatly and durably furnished before the recent revolution in prices for about $i,ooo, would cost in 1877 probably $800. HALL 6 X 18 INCLUDING STAIRWAY. Hat-rack and Umbrel- la-stand 10.00 ao yards American body Brussels, made and laid with lining $2.00* per yard J40.00 Total ^50,00 PARLOR AND SITTING-ROOM COMBINED, 15 X 18. All the furniture in Walnut, Oak, or other plain hard wood. 2 Scotch Holland V/in- dow Shades with tas- sels and patent rollers jS 4.40 14 yards Nottingham Lace, two windows. . . 21.00 2 Window-cornices, gilt, lacquer, or wood to match furniture 4.00 40 yards American Body Brussels carpeting, made and laid with lin- ing at $2.00 per yard. . 80.00 Lounge, in worsted reps 25.00 2 Oriental folding chairs, in worsted reps to match, at $10,00 20.00 Rocker to match, seat in reps 14.00 2 small chairs, cane or straw seats 8.00 Centre table with rep cover to match furni- turet 16.00 Stand of shelves, with drawer, for books, etc. 12.00 Total $204 40 DINING-ROOM, 15 X l8. Furnished in Hardwood, had better contrast with iJiat of Parlor. a Window Shades 4.40 Curtains as in Parlor, with cornices in gilt. lacquer, or wood like 25.00 40 yards American Body Brussels Carpeting to match parlor, made and laid with lining, at $2.00 per yard ... 80.00 Extension Table for 12 14.00 6 Chairs, Sideboard 40.C0 Small Tray for waiter.. . •?■; Britannia Coffee Pot... 2.7s I doz. Plated Table Forks I doz. Plated Dessert Forks 9.00 I doz. Plated Table Spoons 10.00 I doz. Plated Dessert Spoons I doz. Plated Tea Spoons A Plated Dinner Castor I doz. Ivory-handled Knives Carver and Steel Bronze Call Bell Plain white French Chi- na Dinner Set,suitable for all meals 1 doz. Goblets, cut glass. " Tumblers for ser- vant's use, etc 2 Preserve Dishes, cut glass, and of different sizes China Fruit Basket Water Pitcher Alolasses Jug I doz. Glass Salt Cellars 9.00 5-50 8.90 6.60 3-50 •75 30.00 4.00 3.00 1.50 •75 •75 •75 Total $286.90 Table Linen and Towels. J 2 yards Linen Damask for 3 table-cloths 12.00 Material for 2 kitchen table-cloths 1.50 3 doz. Plain Napkins. . . 4.00 3 doz. Towels 10.00 6 Towels for servant's room 1.00 8 Towels for glass and china 1.50 8 Coarser Dish Towels, i.oo Total S31.00 tTPPER HALL. 3 X 12. 4 yards carpet as in bedrooms at $1.50,. . . PRINCIPAL BEDROOM, IS X l8. 3 Window-shades 3.80 14 yards Chintz for cur- tains for two windows 3.50 2 Window-cornices lac- quered 2.50 30 yards American In- grain carpeting, made and laid with lining, at $1.50 per yard 4S-oo 2 Feather Pillows, 4 lbs. each 8.00 Feather Bolster, 6 lbs.. 6.00 1 pair Blankets 10.00 2 Marseilles Spreads . . . 8.00 3 pairs Cotton Sheets, 9 4 wide 8.25 3 pairs Cotton Pillow- cases, 5-4 wide 3.60 PRINCIPAL BEDROOM, 15 X 18. — Continued. • The carpets on each floor of a small house had better match throughout. It looks better than a patchwork of small carpets, giving breadth of effect, and is much more economical for making over. A few cents less than $2 per jard will supply this, but even iigures are taken to facilitate calculation. t It is a good plan to have the gimp and buttons on the furniture of ■o modest a room as this, from a different color from the reps. Then a baud of the relieving color on the table cover gives much cftect. Suite of Cottage Furni- ture, with marble-top wash-stand 50 00 Springs for Bedsteads.. 5.00 Hair Mattress, 40 lbs. . . 28.00 3 Cotton Bolster-cases.. 1.56 China Toilet Set 5.00 Total «iS HALL BEDROOM, 6 X 12. 8 yards American In- grain carpet, as on rest of floor 12.00 Window Shade 1.90 Cornice 1.25 7 yards Chintz for Cur- tain, at 40 cts ... 2.80 Iron Bedstead 4.00 Straw Mattress 1.25 Hair Mattress 12.00 2 Feather Pillows, 4 lbs. each 8.00 No carpet, drugget for middle of floor 5.00 2 thick green Window Shades 5.00 Crib and Bedding 20.00 Attendant's Iron Bed and Bedding as in hall bedroom 39-7S 3 pairs Cotton Sheets, 6-4 wide 3.40 3 pair Pillow-cases, 5-4 wide 3.60 I pair Blankets 5.00 Coverlid 2. 50 Bureau Washstand. 5.00 Chair 2.00 Toilet set 4.00 Looking-glass 1.50 Total Bureau Washstand Toilet set Looking-glass 2 Shaker Chairs,straight 2 Shaker Chairs, (rock- er) Total I Window Shade and Trimmings i.oo 15 yards Rag Carpeting. 15.00 Looking-glass 1.00 Bureau Washstand 5.00 Chair 75 Single Iron Bedstead... 4.00 Straw Mattress 1.25 Hair top Mattress 8.00 1 pair Blankets 5. 50 servant's bedroom, 6 X 10. Cotton Bed- Colored spread Feather Pillow, 3 lbs. . . 3 pairs Cotton Sheets, 6-4 wide 3 Pillow-cases Toilet set Total. KITCHEN AND LAUNDRY TOGETHER. Barrel Cover Basket, for Clothes .... Basket, for Market Bench, for Washing. . . . Boiler, for Clothes Boiler, Oval Boxes, nest of 2 Brooms Cake Pan Cannister 2 Chairs, plain 1 " Shaker Rocker. Chopping Bowl Chopping Knife Cleaver Clock Clothes Horse Coffee Mill..... 6 doz Clothes Pins Coffee Pot, Britannia... Cork Screw Cullender Dipper, tin Duster, for Paint Dust Pan Dredger, for Pepper . . . Feather Duster 6 Forks, table Fork, large, for cooking Meat Frying Pan Funnel ' . Grater Griddle Gridiron Ice Pick Jelly Mould Kettle, for Range 6 Knives .50 I.oo I.oo 1.50 6.00 2.00 I.oo .70 .35 •45 1.50 1.50 •25 I.oo 1-75 2.50 2.00 1.50 .70 i'75 .50 •75 .20 .50 •35 •15 I.oo 1.50 .40 I.oo •IS •15 .90 '•75 .25 .50 2.25 1.2s Knife, for Cook Ladle, tin Lemon Squeezer 2 match Safes 1 Pail (Japaned) for Water 2 Pails, wooden Pan, for Baking Pan, for Washing 1 doz. Patty Pans 6 Pie Plates Pint Measure Poker Potato Masher Refrigerator Rolling-pin 3 pairs Sad Irons Sauce Pan (enameled). . Scoop Scrubbing Brush Shovel Sieve Skewers (set of ) Skimmer Skirt Board Slop Pail, with cover. . . 2 Soap Cups • Spoon, for Basting 6 Spoons (britannia) tea. 2 Stands, for Irons Step Ladder Table, small Table, large with drav/er Tea Drawer Towel Roller 2 Tubs 5.00 4.00 2.00 3.00 5.00 38.75 '•7S 3.00 3-39 1.20 2.50 .50 .30 .30 •30 1.25 .60 •50 •35 •75 .60 •25 •25 •'5 20.00 •25 5.00 •75 •25 .25 .50 •50 I.oo •30 2.00 1.25 .20 •30 1.25 •30 2.50 2.50 4.50 •75 •50 4.50 Total ?97-95 SUMMARY LIST NO. I. Hall and Stairway. . . $ 50.00 Parlor 204.40 Dining Room 286.90 Upper Hall 6.00 Large Bedroom 188.21 Hall Bedroom 70. 20 This list makes no provision for cooking, heating, and light- Nursery 88.75 Servant's Room 53-34 Kitchen and Laundry, 97.95 Total $1045.75 234 FURNISHING ing, most modern houses, no matter how modest, bemg pro- vided with ranges and fireplaces, and many with gas-fixtures. If it is necessary to provide these and keep within hmits, the carpeting of the first floor will have to be reduced to Ingrain, this will take a quarter less yards (as it is wider by one-quarter than the Brussells), and a quarter less price per yard. The es- timate gives for parlor, dinmg-room, and stairs, an aggregate of lOo yards, at S2.00 per yard, total, $200.00. The same space can be covered by 75 yards of American Ingram at $1.50. Total, $112.50. Leaving $87.50 for other purooses. But in any room that is used, it is really cheaper, if the money is available, to pay $200.00 for good body Brussels than any less sura for any lower grade of carpet. LIST No. 2. A small, English basement house, 16.8x50, in a fashionable locality, where the usual expense for furnishing a similar establishment would be $4,000 to $5,000. This list follows quite closely one that was very pleasantly furnished (includ- ing gas-fixtures) for about $2,500, and a consid- erable amount in addition was invested in works of art. This house was furnished prior to the recent revolution in prices. Prices are now (1877) twenty to thirty per cent, lower. List omits shades and curtains. 4®"Through this list let itbe understood, without repetition in each instance, that prices of carpets include making, lay- ing, and lining. HALL AND STAIRWAY. Furnished in Oak. Carpet, as in list No. i.$4o oo Table with marble slab, and umbrella stand at each end, ( second hand) lo oo 2 pair deer's horns mount'd on oak shields for hat and coat racks. 20 00 Oblong mirror framed . in oak. 25 00 Bronze statuette on newel post for gas- light, with globe 54 00 Outside mat with lock and chain 5 00 2 rugs at $3 6 00 Total $160 00 RECEPTION ROOM. FurnisJied in Oak. Which was used by the gentleman as a snuggery for study, ■writing, etc. 22'/^ yds. Brussels car- pet at $2 $45 00 Library Desk 3800 Book-case with closet underneath 1200 Lounge, green worsted rep 25 00 2 Cane-seat Chairs at $2 75 ; V 5 50 Shaker rocking chair covered in reps with fringe : covering done at home 1 1 00 Mantel-board covered in rep with fringe (cover- ing done at home,)gilt nails 8 00 Gilt Chandelier, 3 lights with globes 1500 Rug 4 00 Total $163 50 BACK ROOM ON FIRST FLOOR. "Was used as an ironing room ; the room above it being used for dining, the dumb-waiter being carried up an extra story. Ar- iticles used will be included under Kitchen. Furnished in Walnut and Worsted Reps. 150 yds. Brussels carpet — for whole floor, in- cluding parlor, large middle hall and stair- way, and dining-room at $2 $30000 Divan Sofa 75 00 2 small chairs cushioned seat and back 22 00 Arm-Chair upholstered throughout 3000 Oriental Folding Chair 1 1 00 Rocker 3500 2 Dwarf Book-Cases at ?37 50 75 00 Centre Table, covered with Billiard-Cloth to match reps — a unique piece bought at second hand Rug Chandelier, 6 lights with globes 54 00 24 00 10 00 Total $636 00 HALL, PARLOR FLOOR. Contained a statue in a niche, two of the dining chairs gen- erally stood in this hall. The carpet is included under the parlor. Drop-light, of classic design, with glass, cost $17 00 DINING-ROOM. Walnut aitd LeatJur. Carpet included under parlor Extension Table $45 0° 8 Dining Chairs at $7 50 60 00 Sideboard, a rich and unique old piece, bought, of course at second hand,a " find." 65 00 Beam Rug 500 Side Table 12 00 Chandelier, 3 lights and Argand slide with globes 45 00 Table linen and furni- ture (exclusive of sil- ver) 150 00 Total $382 oa 3RD STORY, FRONT. Chestnut and Oak, Cretonne Curtains, Gray Rep Lounge. 26 yds. American In- grain $39 00 Chamber Suite, less Washstand and Table (there being marble washstand with fau- cets) 75 00 Bed Table 18 00 Lounge 20 00 Best Hair Mattress.... 30 00 Spring Mattress 12 00 Best Feather Bolster and Pillows 20 00 Bed Linen, as in list No. 1 32 00 2 jointed gas brackets with globes 8 00 Total $254 00 3RD STORY, back. Same as front, deducting Lounge $20, and bed table $i3; but allowing $6 for table in suite. — Net $222. 3RD STORY, HALL AND STAIRS. Gas Bracket and Globe. 2 75 14I4 yds. Brussels at %2 $29 00 Total $31 75 4TH STORY, FRONT. Same as 3d story back, deducting $35 because Cottage Suite was used. Net $187. 3RD STORY HALL. Same as in List No. i..$ 6 00 I Gas Bracket and Globe, x 50 I Total $7 50 TWO SERVANTS ROOMS. Each same as in List No. i, at $43.34, adding, say, one half to one of them which accommodates two persons. Total for the two $108.35. kitchen, LAUNDRY, ETC. The following are additional to List i. Essentials same as in List No. I I94 75 Apple Corer 2 Baking Dishes Basket for large silver. " small " . " wash (add'nl to List i) Board (bosom) " (knife) 4 Bowls, small 1 Bowl, large, with lip. Bread Knife Brush for bottles " furniture " range 2 Brushes for scrubbing (large)... Brush for sink 1 pr. Butter Hands Butter Ladle Cake Box Cake Cutter 2 Candlesticks Can opener • 40 7 00 3 50 I 50 65 45 60 75 75 20 60 75 Carver Caster Chamois Skin Champagne opener Cracker box Cup mop Cutter for biscuit Egg-beater Fluting Machine Funnel Grater (additional to List i) Gravy Strainer Gridiron (wire) Keeler (cedar) Kettle^ Copper, for pre- serving Kettle for fish " starch Knife Tray " Washer 50 yds. of Oilcloth for kitchen and basement hall, laid, at $i 35. .. Mat for door Meat Saw I 75 I so 50 I 75 40 20 5 25 8 00 25 30 50 I 00 I SO 4 00 3 00 67 so I 2S I 40 FURNISHING 235 Mincing Knife 70 Mill for Spice i 75 Mirror i 00 2 Mouse-traps 40 Mop and extra handle . . 95 I doz. Muffin Rings. .. . 40 Oven (English) 1600 Pail, Tin 40 Pan, Drip 70 " Dish, additional to List I I 00 " Frying, additional to List 1 40 " Frying, additional to List I 80 3 Pans for Jelly Cake. . 75 Pan for Laplanders .... 75 " Pudding 20 " Refrigerator drippings i 00 1 doz. Patty pans for Oysters 75 Pitcher 75 2 Pots (stone) 3 00 Refrigerator (additional price to List i) 10 00 Scales and Weights. ... 3 25 Settee, Table ironing.. 7 00 Sieve (hair) 45 Soup Digester 3 50 Spice Box I 00 Tack Hammer ■... 50 Teapot (Britannia) 2 00 Toast Fork.. 15 Tray (galvanized iron). . 75 Wash-board, zinc 75 Water Cooler i 50 Watering Pot 75 Wringer 8 00 Total $285 07 SUMMARY OF LIST NO. 2. Hall... -. $i6o CO Reception-room 163 50 Parlor 636 00 Parlor Hall 1700 Dining-room 382 00 3d story front 25400 " back 22200 " hall 31 75 4th story front 187 00 " hall 7 50 Servants' rooms 108 35 Kitchen (unnecessarily elaborate) 2S5 07 Total $2454 17 LIST No. 3. A good-sized house, in a fashionable locality, conducted with considerable elegance. It usu- ally costs to furnish such an establishment about $10,000: this one was furnished for about $5,000, thus leaving a handsome margin for works of art. The result attracts general approval. HALL. Walnut. Floor being tiled, no carpet is needed. Mirror shaped and framed after original designs,supplied with hooks for coats and hats $100 00 2 Chairs with drawers under seats for brushes, gloves, &c., seats and backs in leather at $18 3600 Plain umbrella stand (between chairs and under mirror) Bracket for card re- ceiver behind door. . Fine Brussels stair car- pet with pads — See summary at end of List Total $14700 PARLOR, 15 X 29. Maple, Birch, Oak and Satine,iuith Silk and worsted Fringe. Constructive Cabinet, elaborate m e tal hinges and tiles $135 00 Divan Sofa 80 00 2 large French Arm Chairs at 850 100 00 2 Ladies' Chairs, to match at $27 5400 4 small Chairs, uphol- stered, at $6.50 26 00 Mantel-board 12 00 Satine Lambrequins* with fringe, home- made, at ;J 18 each.. . 3600 Plain construcive cen- tre table, after origi- nal design, covered with Persian Rug. .. Brussels carpet, extra quality (border be- ing carried around fire-place obviates necessity of rug, but is a blunder, never- theless). See sum- mary at end of List 3. 2 pr. Superior Notting- ham Curtains at $10. 2 Broad Lacquered Cornices at $3.50.. . . 7 00 4 Book Cases, in the constructivestyle, 5}^ feet high, respect- ively II, 6, 6 and 3 feet wide, long one being in three divi- sions, with centre di- vision higher than the others. No doors. Uprights with a little intaglio carving, tops projecting, shelves Total J545 00 LIBRARY, 15 X 18. Oak and Leather. with strips of leather (same as furniture) with gilt line near ary Register Guard to pro- tect books (painted to match furniture) 3 50 Mantel-board 10 00 Carpet, Brussels, at J2.22 (see summary at end of List 3. Spanish Lounge 50 00 2 Rotary Arm Chairs, seats .-.nd backs cush- ioned, at $19 38 00 DINING' Walnut and Leatlier- Turkish Rug $ 35 00 Table 60 00 8 Chairs, heavy, cush- ioned seats, at $9.50. 76 00 Buffet, Gothic, elabor- ate metal moimtings. 115 00 Side Table 15 00 Small stand of shelves for glass, &c 20 00 Table Linen and furni- ture (exclusive of sil- ver), say 200 00 2 smaller but heavy Chairs, cushion'd seats at JS9.50 19 00 I Lady's light Shaker Rocker vrith tape check seat and back. . 6 00 1 Foot Rocker (cushion- ed like rest of furni- ture 6 50 Total.... $356 00 •ROOM. —Floor Parquetted Plate warmer 6 00 2 Walnut Cornices, with tiles inserted, at 14 oo 56 00 Curtains same as parlor (different pattern) ... Mantel-board 10 3 Children's Chairs at §6.50 19 50 Total J626 50 BILLIARD-ROOM. Oak. 6 Oak billiard chairs at S2-50 15 00 Cocoa matting around table, bound and laid (floor in hard-wood). 20 00 Total S285 00 Table and fixtures com- plete from best maker (second-hand table, but with new cloth and entirely refinish- ed ; fixtures all new, the whole bought from the Factory and not to be in any way distinguished from new $250 00 ^W Shades were bought for the light over the table, but subsequently discarded because they darkened the room and did not help the players. BED-ROOM I, 15 X 20. Chestnut, Oak, and Worsted Reps with Fringe of Different Colors. Oak Bedstead, plain and substantial 28 00 Oak and Chestnut Dress ing Bureau, construc- tive, from original de- signs, with elaborate metal mountings 80 00 Bed Table 1500 Gardner Rack for brushes, bottles, &c., in wash closet 2 50 Mug, Soap-tray and brush-tray 1 00 Mantel-board, home- made s 50 Best Hair Mattress 45 lbs. at 80c 36 00 Best Hair Bolster, 7 lbs. at 80c 5 60 2 Feather Pillows, 4 lbs. each, atj^i.io 880 Bed Covering, as in List No. 2 700 Best Spring Mattress.. 25 00 Lounge 30 00 2 Chairs, upholstered seats, at $5.50 11 00 I Large Shaker Rocker. 10 00 1 Small " " # tape check seat and back 6 00 2 Gilt Lacquer Cornices at J2 4 00 Curtains, French Dotted Muslin, ruffled and lined with paper mus- lin List 1 31 41 Cai-pet, Brussels, at 51.94, see summary at end of List 3. Total $30681. NIGHT NURSERY. Chestnut. Constructive Libra Table with elaborate metal mountings 80 00 Curtains same as parlor except lambrequms in rep, and cor»ices to match furniture, to- gether 63 00 i 2 Bureaus at $25 5000 Table 9 00 Bed for attendant, as in List 1 40 00 3 Cribs at $24 72 00 3 Sets Mattresses and bedclothes for cribs at $20 60 00 2 Substantial Shaker Rockers at $5 10 00 2 Straight Shaker Rock- ers at $3 Carpet, Brussels — See summary at end of List 3. I Window Shade, heavy green, best fittmgs... 5 00 Total $252 00 DAY NURSERY. CItestnut, and Oak Floor Parquetted. Table (as described in general hints on nur- sery) 10 00 Chairs as in Night Nut~ sery 1600 Sewing-table 5 00 3 Low Children's Ch'irs at $2 6 00 3 Gardner Book-racks for books and toys, at $2-50 Drugget for centre of floor S Total % 49 50 ♦ A bad business, see Curtains. 236 FURNITURE OIL FUSTIAN HALL BED-ROOM, 8 X 12. Bedstead (three-quarter size) same quality as in Bed-room I aS oo Bedding and Covering, say % less than Bed- room 1 79 77 Bureau Washstand, mar ble top 25 oo Curtains and Cornice, one window, same as Bfedroom 25 oo I SmaU Walnut Chair, IValttui. cushioned seat 5 50 I Folding Easy Chair.. 25 00 I Gardner Rack for brushes, bottles &c.. 2 50 Toilet Set 7 50 Carpet, Brussels, same as Bed-room i. See summary at end o£ List 3. Total J198 27 BED-ROOM II, 15 X iS. IValnut and Worsted Reps. Bedstead J28 00 Mattresses and bedding same as bedroom I, de- ducting $13 for Spring Mattress on account of less frequent use.. 91 36 Bureau, Marble Top (which ought not to have been) 45 00 Small Table 7 50 Lounge 20 00 3 small Chairs, cushion- ed seat, at ;f 5.50 16 50 Shaker Rocker, covered to match furniture. . . 10 00 2 Cornices, lacquered, at $1.50 3 00 2 Prs. Curtains, as in Bed-room i Carpet, Ingrain, at $1.45 See summary at end of List 3. 5 50 Total $-zz(i 86 SERVANTS ROOMS (XVITO 8 X 12 AND ONE 15 X l8 2 single rooms, same as List I (these rooms being larger than in List I, the carpet will be included twice — the second time in sum- mary at end of List 3) Same as List II. at $53.34 106 68 double room, at say 50 per cent, additional to above 65 00 Total $171 68 Hall J 147 00 Parlor 545 00 Library 356 00 Dining-room 626 50 Billiard-room 285 00 Bedroom i 307 16 Night Nursery 252 00 SUMMARY OF LIST 3. Day Nursery 49 50 Hall Bedroom '9827 Bedroom II 226 86 Servants' Rooms 171 68 Total $3164 97 Kitchen furniture same as List 11 285 07 In a matter of this amount, a dollar here and there is not worth considering, consequently it was not deemed worth while to unravel the carpet bill to get at each room. The style of each room is specified with price per yard, made and laid, with lining. The total bill was $1053 04, from this should be deducted $67 50 for kitchen and basement oilcloth, already being in- cluded under kitchen furniture, leaving net 985 54 This house was taken with the gas fixtures in. The gas fixtures in List 2 cost $202 75 . Twice that amount ought to do for this house 405 50 J4841 08 Now, as a parting hint : don't buy anything at the start that you are not sure to need. You can fill in afterwards according to both neces- sity and taste. To furnish in taste, especially, even where means are unlimited, requires more time and waiting for lucky chances. FURNITURE OIL.— For mahogany and polished woods of all kinds the following is ex- cellent :— Put into a jar one pint of linseed oil, into which stir one ounce of powdered rose- pink, and add one ounce 6f alkanet-root, beaten in a mortar ; set the jar in a warm place for a few days, when the oil will be deeply colored, and the substances having settled, it may be poured off for use. Rub on with a woollen rag. This oil darkens mahogany or oak, and gives it that rich blackish surface common in old furniture. For unvarnished walnut kerosene oil is as good as any other after the first two or three coats, which should be of linseed oil. It dries quickly, and presents a smoother sur- face. FURNITURE POLISH— I. Take of but- ter of antimony, half an ounce ; vinegar, one ounce ; spirits of wine, one ounce ; lin- seed oil, three-quarters of a pint to one pint. Mix and shake well together ; the 'linseed oil should be added in sufficient quan- tity to make the liquid of the consistency of cream. Rub on with a flannel and plenty of friction. II. French polish: Dissolve half a pound of shellac in as much wood-naphtha as will suf- fice to take it up and make a creamy fluid — and add to this a quarter of a pint of spirit copal varnish. Pour a litde of this into a cup and add half as much naphtha, and apply rapidly to the surface of the wood with a bold sweep of a rubber composed of some woollen material, which must be changed as fast as it gets sticky. As soon as the first coat is thor- oughly dry, which may be known by its not sticking to the finger, add another coat in the same way ; but when the body of polish is suf- ficiently thick, mix some spirits of wine with the naphtha and bring the surface to a fine gloss, using fresh rubbers, and finishing off with the polish mixed with spirits alone, in- stead of naphtha. III. Mix two parts linseed oil, two parts alcohol, one part turpentine, and spirits of ether in proportion of one ounce to one quart of the mixture. Rub on with rags. This is a good floor polish. FURS. — These should be combed now and then while in use, and especially as the Spring approaches. When put away for the Summer they should be first beaten with a small cane and carefully combed through, and then sewed up in small folds of calico or calico carefully turned in at the edges. A barrel or keg in which whiskey has been kept is the most re- liable place known. Keep in a dry place and examine once a month. It is a mistake to suppose that moths can be kept away by camphor, pepper, cedar-wood, and the like ; these substances are distasteful to insects un- der ordinary conditions ; but that they cannot be relied upon is proved by the fact that moths have been known to hatch in an atmosphere impregnated with camphor. FUSTIAN. — A species of coarse cotton cloth, very similar in its manufacture to that of velvet, having in addition to the warp and woof a pile consisting of threads doubled to- gether and thrown in ridges, and presenting a smooth evenly-ribbed surface on the exterior. The best descriptions of this class of goods are known as cotton velvet, velveteen, and the like. Fustian is also used as a general term com- prehending a variety of cotton fabrics, as cor- diiroy, jean, thickset, moleskin, and other stout cloths for wearing apparel. They are either plan or twilled ; and are strong, durable, and cheap. GAMBOGE GARDENING m GAMBOGE. — A gum resin exuded by a species of tree found chiefly in Cambodia, and of a brilliant yellow color. It is used chiefly as a pigment by painters ; but is sometimes pre- scribed medicinally. It is a very powerful cathartic, unless taken in excessive doses, when it causes vomiting and acute pain. On account of its rapid action, and producing watery evacu- ations. Gamboge is a drug of great importance in all cases of dropsy, apoplexy, and where a brisk effort and copious discharge from the bowels are required. It should never be taken, however, except as directd by a physician. GAME. — Under this head are included all the edible wild animals and wild fowl. No markets in the world are so abundantly suppli- ed with this species of food as the American, and it would take up too much space even to enumerate the various forms in which it appears. Each separate species is treated of in its prop- er place ; and we shall here only call attention to the fact that white-meated game should be thoroughly cooked, and dark-meated eaten rare, and to the relation which Game in gen- eral bears to other foods. The point of con- trast between the flesh of wild animals and that of domesticated and artificially fed ones is the greater hardness and solidity of the flesh, the greater proportion of solid fibre to the juices, the less proportion of water and fat in the juices, and the greater proportion of lean to fat. Hence it follows that under the same circumstances (say when both the wild and the tame animals have been killed within a day) the mastication of the flesh of wild animals is less easy, the flavor is more concentrated, and the proportion of flesh-forming compounds is greater. They are therefore strong foods, and if well digested, are highly nutritious. Their decided flavor is also a recommendation to invalids or others who, being satiated with ordinary food, need something to stimulate defective appetite. For the difference between wild and domestic fowl, see Birds. Keeping Game not only renders it more ten- der, but brings out its flavor. If it be wrapped in a cloth moistened with pyroligneous acid and water in equal proportions, it will keep good for many days in the hottest weather ; this is better than putting it on ice. If there be any danger that the birds will not keep till a convenient time for dressing them, pick and draw them, wash them well in water, and rub them with salt ; plunge them singly into a large pot of boiling water, draw them up and down by the legs, to let the water pass through them ; after they have been in the water five minutes hang them up to dry in a cold place, sprinkle them with pepper, and salt well inside. By this means they may be kept a long time ; before dressing them, they must be washed in clear water. When feathered game has become tainted, pick and clean the birds as soon as possible, and immerse them in new milk. Let them remain in this till next day, when they will be quite sweet and fit for cooking. Birds should be hung up by the neck, and not by the feet, notwithstanding our artist having done it. GARDENING. — The practical directions concerning soil, drainage, etc., in the article on 238 GARLIC Floriculture, apply equally to the garden designed for vegetables, and need not be re- peated here. The soil should be turned up as deep as the spade will reach as soon as the frost is out of the ground ; a liberal supply of manure "should be forked in at a second work- ing ; and the garden should be laid out in such a manner that every portion can be reached easily without injuring the giants when in full growth. To plant garden seeds, lay across the beds a board about a foot wide and with a stick, make a furrow on each side of it, one inch deep. Scatter the seeds, say a dozen to a foot, in this furrow, and cover them ; then lay the board over them and step on it, to press down the earth, and to mark the next row. When the plants are an inch high, thin them out, leaving space proportioned to their sizes. Seeds of similar species, such as melons and squashes, should not be planted near together, as this causes them to degenerate by a cross-fertiliza- tion of their flowers. Neither should the same vegetables, with the exception of onions, be planted in the same place for two years in succession. The seeds of nearly all the early vegetables require to be started in a hot-bed {see Hot-bed). Full directions for culture are given under the name of each vegetable. {See Floriculture.) GARLIC. — A species of _ the onion, with a taste more acrimo- nious than any other, and an ex- tremely disagreeable smell. It is a native of Sicily, but now grows 'throughout the world. Its culture is the same as that of the onion in all respects {see Onion). Garlic is extensively used as a seasoning herb on the Continent, and es- pecially in France, where ii is con- sidered essential to many dishes. In this country it is used compara- tively little, though with the in- troduction of foreign methods of cookery its use is spreading. The root, which is the only part of the plant made use of, consists of a group of several bulbs, called cloves of garlic, enclosed in a single membranous skin. These are usually found strung in ropes or bunches, like onions ; and are in season throughout the year. Vinegar (Garlic). — On two ounces of garlic, peeled and bruised, pour a quart of the best vinegar ; stop the jar or bottle close, and in a fortnight or three weeks the vinegar may be strained off for use. A few drops will give a sufficient flavor to a sauce or to a tureen of gravy. The garlic may be used in smaller or larger proportions, as a slighter or stronger flavor is desired, and may remain longer in the vinegar. GAS. — Gas is at once the cheapest and brightest of all generally employed artificial lights. Of its economy, as to the quantity of light, there can be no doubt ; for when gas is used regularly and properly attended to, an or- GAS dinary burner consuming five cubic feet per hour, emits a light equal to sixteen to twenty candles. The impression that it is expensive arises from the fact that persons who have been accustomed to using one, or at most, two candles in their apartment are seldom satisfied with the same quantity of light from their gas- burner when it can be so easily made to yield more. The very excellencies of gas in this re- spect are turned to bad account; its high illuminating power leads to its use in excessive quantities ; and nearly every room in which gas is used is lighted far more brilliantly than when any other illuminating agent is rehed upon, or than is at all necessary. The evils of this do not end with the increased expensiveness. The air is heated by the excessive combustion, and poisoned by large quantities of carbonic acid which there are no means of removing. The eye is unprotected from the glare by screen or shade, extraneous light is freely admitted, which obscures the impression and strains the nerve of vision, and in proportion as the sensi- bility of the eye is impaired, stronger light is used, which gives temporary relief, but with dan- ger of ultimate and permanent injury to the sight. The use of gaslight also greatly height- ens the necessity for ettective ventilation of the house, for it generates poison exactly in proportion to its brilliancy. On all accounts the excessively bright illumination to which the use of gas has led is to be deplored ; the estab- lished rule should be that in an ordinary apart- ment no more than one burner should be kept lighted except under special circumstances. The light obtained from a given quantity of gas depends largely upon the kind of burner. Various burners are now in use. They are usually designated by some term signifying the kind of opening at which the gas escapes. Thus we have the argand burner, with a circle of Garlic. \ holes as in Fig. 8, named from analogy with the argand lamp ; W\^ fishtail burner, where the gas escapes by two holes inclined toward one an- other (Figs. 2 and 4); the datwinghurner, where the orifice is simply a slit (Figs, i and 3). The size of the orifice is adapted for different amounts of gas per hour ; then we have 3-foot, 4 GAS 239 Rate of consumption from a s-foot burner. It will be observed that in turning down, the illumination decreases more rapidly than the consumption. foot, 7-foot etc., burners. The jet is either of brass or of steatite (soapstone) ; the latter, though the first cost is greater, are really more econom- ical as they do not clog with -rust. Many burners are what are called " check " burners ; in these the gas passes through two openings, an interior and exterior one. The interior opening at the base of the burner is smaller than the visible exterior one, and as a result the gas escapes and burns at a lower pressure than could be otherwise obtained, Figs. 6 and 7 repre- sent bases for check burners. Regulator burners contain a mechanical arrangement in which the flow of gas through them is regulated, in proportion to the pres- sure that no more than a given amout of gas Fig. 6. Fig. 7. maybe burned in them,and the light is kept steady. Such burners are , however, liable to get out of order. A batswing, fish tail or argand jet.may be used in a check or regulator burner. The most economical burner giving the maximum of light for the amount of gas consumed is the argand burner. These, however, require a chimney which with its liability to break, and necessity for constant cleaning, is objectionable. Moreover, these burners are more susceptible to the inev- itable variations in pressure of the gas reaching our dwellings. A batswing check burner is more advantageous for simplicity ; but the breadth of the flame would prevent its being used when globes are employed, for the flame would come so near the glass as to endanger it. In such a case a check fishtail or argand burner Fig. 8. should be used. The most perfect burner yet constructed is Suggs' London burner (Fig. 8). This burner is used in the tests made upon 24(J GAS. gas. The maximum illuminating power is obtained when the flame is just on the verge of smoking. The loss of light by the use of shades, chim- neys, etc., is very considerable and largely due to the conversion of light into heat. The follow- ing numbers, selected from the results of William King, of Liverpool, and Prof. F. H. Storer, of Boston, are a sufficient illustration : — Thickness of Loss of Description of glass glass. light. Clear glass (King) 10.57 Ground glass " . " 29.48 Smooth opal " . • 52.82 Ground opal " SS-^S Thick English plate (Storer) . 1-3 inch. 6-15 Crystal plate " 1-8 " 8-61 English Crown " 1-8 " 13.08 Double English window •' 1-8 " 6.39 Double German (Belgian) Storer, 1-8 " 13.00 Single German (Belgian) " 1-6 " 4.27 Double " (Belgian) ground (Storer) 1-8 " 62.34 Single " " " " 1-16 " 65.74 Berkshire, Mass. ground (Storer) 1-66 " 62.74 Orange-colored window glass (Storer) .... 1-16 " 34.48 Purple " " " " 1-8 " 35-11 Ruby " " " " 1-16 " 89-62 Green " " " « 1-16 " 81.97 A porcelain transparency . .1.16 " 97.68 Probably many of our readers have been frequently annoyed while engaged in study, writing, or in some evening occupation, by a' sudden flaring up of the gas, accompanied with a sharp hissing sound. This is caused by an unnecessary force or pressure and causes a large waste of gas. This cannot be remedied effectually by the simple change of burners, but requires a self-acting cock which will regulate the pressure and maintain an even amount of Fig. 9. force. Frost's Gas Regulator (Fig. 9) has been practically tested by the writer in his home and has been found to distribute to each light enough gas to supply the orifice and adapt itself to all alike as they are opened or shut off. The conical valve is connected with the diaphragm, which, when raised by pressure of the gas, raises the valve and vice versa. If the diaphragm is raised too easily, a slight weight can be laid upon it by taking off the top. Every housekeeper is aware of the annoyance and danger attendant upon the use of matches, and we therefore mention in this connection a very ingenious little invention, also success- fully used by the writer, known as the Stock- Fig, 10. well Self-Lighting Burner. It consists of a burner to the lower part of which is attached a circular chamber provided with a swinging cover, within and fitting against the wall of this compartment is a disk rotated by the key, the projecting spindle of which holds a coil of paper, Fig. 11, con- taining 135 dots of fulmi- nating compound. A (Fig. ro)is a bent piece of met- al, the lower portion of which so 'joins the disk thatthe motion of the key Jig. n. causes it to ascend or descend, while its upper portion presses against the tape. As the key is turned, the piece A pushes back the hammer B, until the bend at C is reached when the hammer is released and springs forward strik- ing one of the fulminating dots which explodes and lights the gas. There is nothing about the device to get out of order and no skill is required to operate it, as it works automatically through turning the same key which must be moved to turn on the gas. There is no chance of lighting the fulminate save by the operation specified and the arrangement is such that the hammer does not fall until just as the key is placed so as to turn the gas fully on, which insures ignition. It is very safe and handy in closets, cellars, and all places where the gas is used occasionally. Dr. Arnott, a well-known English writer on GAS GENTIAN 241 the subject, suggests the following rules for using gas : — i. Have the apparatus made by competent workmen. 2. If any leak be per- ■ celved, turn off the meter. Have it promptly attended to, and open the doors or windows to prevent accumulation. 3. On no account carry a light of any kind where there is a smell of gas. 4. Have rooms in which gas is burnt ventilated from near the ceiling. To these may be added -.—5. If the gas flickers noisily, turn it lower to save both the eyes and the gas and to prevent smoke. If turning lower does not produce a steady flame, probably the burner is worn out and economy requires a fresh one. 6. At least once a year make the rounds of the burners in frequent use and substitute fresh ones for those worn out. Any man who uses gas ought to be able, if disposed, to keep a pair of pliers, and do this himself. 7. Use one large burner rather than two small ones. You get more light for the money. 8. If the gas gen- erally "goes up and down," water in the pipes is indicated. This is apt to come from con- densation outside the house, in cold weather. Notify the company to pump it out. Some- times water will thus accumulate at the bottom of a bend in the pipe operating as a sort of trap, and shut off thegas entirely. {See Meter.) GAUFFERING. — This is done with a pair of light tongs, about the size of a pair of shears, with the blades nearly round. The frill, wrong side upwards, is held on the edge of the iron- ing cloth with the left hand, while the right, taking the gauffering-iron, properly heated, seizes hold of the frill well in the gathers, with the left blade under and the right over it, after which with a slight twist from left to right, two flutes in opposite directions are made by one action, the fingers of the left hand pressing the adjacent part of the frill against the cloth, thus resisting the twist of the iron, and causing it to smooth and round out the flutes. As the irons cool very rapidly, two or three must be kept heated, placing them on the ironing-stove or in the fire ; use them of about the same degree of heat as ordinary irons. GAUZE.— An extremely light and trans- parent fabric of silk, very loosely woven, the threads being all at some distance from each other. Common gauze is cotton, plain, striped, or figured, and can be gotten from a yard to two yards wide. In the best kind the figure is formed of silk ; a sort with fllowers of gold is brought from China . Lisse Gajize, is a plain but superior kind. Craped Lisse Gauze is crimped or craped. Gossamer is a very rich gauze used for veils ; it is four times as thick and strong as the com- mon gauze, though nearly as open in its tex- ture. It may be had four and five quarters wide. GELATINE, (Cooper's Isinglass and Gelatine.) — This is made from the sinews of the feet of calves and cattle. They pass through a tedious process of preparation for some months. In the last process, before melting, they are transferred every day, for nearly two weeks, from one vat of clean water 16 to another. It is said that Coxe's gelatine is made from the clippings of skins ; it cannot be made from hoofs, as some suppose. Russian isinglass is made simply by drying the sounds of fish. It was formerly used for jellies, blanc- mange, &c., but Coxe's gelatine, and Cooper's gelatine and isinglass, are found so excellent, and are so much cheaper, that it is now but rarely used for these purposes. The Russian isinglass costs from six to seven dollars a pound ; Cooper's isinglass costs but ninety cents. The shreds of gelatine are not so fine as those of Russian isinglass, inasmuch as the gelatine having no cellular membrane to hold it together, will not cohere sufficiently to allow of the same degree of subdivisions as isinglass. Of the gelatines or Cooper's isinglass, one ounce is sufficient for a quart of jelly or blanc- mange ; more is often used, but it takes very much from the delicacy of the preparation. Gelatine and Russian isinglass may be distin- guished from each other by the following directions : — The shreds of isinglass when dissolved in cold water become white, opaque, soft and swollen ; the swelling is equal in aU directions, and under the microscope they appear quadrangular. In boiling they dissolve nearly without residue. The smell of the dis- solved isinglass, when hot, is somewhat fishy, but not unpleasant. The moistened shreds, or the solution, exhibit to test-paper a neutral, or faintly alkaline, and rarely a slightly acid, reac- tion. The shreds of gelatine, on the contrary, when placed in cold water, swell up, acquire in- creased transparency, and become translucent and glass-like. The form which they take in swell- ing is not regular like that of isinglass, but they become expanded, flat, and ribbon-like, the broad surfaces corresponding to the incised margins. The dry threads on the uncut surfaces frequently present a peculiar shining lustre, not unlike that of tinsel. In boiling water the shreds do not entirely dissolve, but in most cases a copious deposit falls to the bottom of the glass. The smell of the hot infusion is like that of glue, and therefore disagreeable. The moistened filaments or the solution of gelatine usually exhibit a strong acid reaction to test- paper ; this, in some cases, is due to the sub- stances used in bleaching it, and is not neces- sarily indicative of anything deleterious. GENTIAN. — An herb growing wild in the Alps, Apennines, and Pyrenees, and repre- sented by one or two species in the United States. The root is much employed in medi- cine. It is cylindrical, ringed, and more or less branched ; and is sold in a dried state, in pieces varying from a few inches to more than a foot in length, and from half an inch to two inches in thickness. Gentian is an excellent tonic bitter, and not being astringent, is often used in diseases of the digestive organs, in cases of general debil- ity, and as a febrifuge. It can be administered in the form of an infusion, an extract, or a tinc- ture — the two latter are sold in the drug-stores. Only small quantities of the infusion should be 242 GERANIUM GERMAN SILVER made at any one time, as it ferments rapidly and spoils. GBRANIXTM. — This most popular of plants, is also one of the easiest to cultivate. Plants of any kind, and in every stage of grovi^th, can be gotten of florists ; and these may be propa- gated to any extent by cuttings, with little or no trouble. Take the cuttings in June or July from the healthiest plants ; plant them in small pots filled with a compost of loam and sand, having one or two inches of the former on the top of the pot. Insert the cutting firmly about half its length, and keep the sand sopping wet until it has rooted ; when one or two leaves are developed, transplant it into a larger pot filled with good rich loam mixed liberally with manure, and by November you will have vigorous plants for house culture. In the open border, a rich light loam will grow geraniums to perfection, and the soil fresh from the woods and pastures is best of all ; persons in the country can obtain this by hfting the sods from cow or sheep pastures, and taking the earth from under them. Liquid manure applied twice a week during the summer will cause them to bloom profusely. The shrubby kinds of geraniums are the most tender, and when placed out of doors, should be defended from strong winds, and be so placed as to enjoy the sun until eleven o'clock in the morning. As the shrubby kinds grow fast, so as to fill the pots with their roots, and push them through the opening at the bottom, they should be moved every two or three weeks in summer, and the fresh roots cut off. They should also be newly potted twice in the summer ; once about a month after they are placed out of doors, and again towards the end of August. When this is done, all the roots outside the earth should be pared off, and as much of the old earth removed as can be done without injuring the plants. They should then be planted in a larger pot ; some fresh earth should first be laid at the bottom, and on that the plant should be placed so that the old earth adhering to it may be about an inch below the rim of the pot ; it should next be filled up, and the pot slightly shaken; the earth must then be gently pressed down at the top, leaving out a little space for water to be given without runnmg over the rim ; finally, the plant should be liberally watered, and the stem fastened to a stake, to prevent the wind dis- placing the roots before they are newly fixed. As the branches grow, and new leaves are formed at the top of them, the lower ones may die, and should be plucked off every week. Geraniums, except the shrubby kinds, require shelter from frost only, and should have free air admitted to them, when the weather is not very severe. In sultry weather, they should all be watered liberally every morning, except some few of a succulent nature, which must be watered sparingly; the latter may be known by plucking a leaf from them. During the winter, geraniums are usually kept as house plants, and are unsurpassed for this purpose ; but they can also be preserved in this way : — Dig them up before the first frost blights their leaves, and after cutting away all the tender shoots and buds, and shaking the earth from their roots, hang them up in a dark, cool, dry cellar, heads downward. In the spring, they can be brought to light, the branches trimmed off, and planted in boxes in a warm kitchen. They will soon put forth leaves and be ready to transplant to the garden. Double Geraniums. — These do not drop their leaves like the single varieties, and their clusters of flowers — of all shades of scarlet and pink — are of an immense size. They flourish better if partially shaded from the in- tense heat of the noonday sun, and will bloom until the first frost comes. Choice varieties are : — Crown Prince, brightest rose color ; Emile Letnoine, cherry-carmine, Gloire de Doubles, cerise with white centre (finest of all); Gloire de Nancy, brilliant scarlet ; Marie Le- moine, rosy-pink. Sweet-scented Geraniums. — These are in- dispensable for bouquets and vases. Formerly, the Rose and the Oak-leaved v^tx^ the only kind commonly cultivated, but now there are more than a dozen fine varieties. The following are the best : — Dentic7ilatura ; Graveolus ; Lady Plyjnouth J Odoratissiinu?n ; Shrubland Pet. Zonale Geraniums. — These are admirable in coloring, and of very free growth ; their trusses of flowers are five to six inches in diam- eter, and are of all shades, from the most dazzling crimson and brightest rose, to the purest white. Choice varieties are : — Blue Bells, magenta pink ; Christine, rose pink ; Coleshill, scarlet, enormous flowers ; Giant de Battailes, dark crimson ; General Grant, daz- zling scarlet ; Incomparable, striped ; King of Roses, scarlet, shaded to magenta ; Madame Werle, white, with pink centre ; Maid of Kent, richest pink ; Mrs. Keeler, peach blossom hue ; Reine des Vierges, pure white ; Warrior, intense scarlet. Lilliptitian Zonales, or Tom Thumb Geran- iums, are dwarfs, growing from six to ten or twelve inches high; they are very stocky, and their flowers are fully equal in size and beauty of coloring to those of the larger kinds. Desir- able varieties are -.—Baby Boy, scarlet, with white eye ; Little Dear, delicate rose, spotted white; Little Gem, brilliant vermilion, white centre ; Pretty Jemima, scarlet with white centre. GERMAN SILVER.— The best ware of this material resembles silver, and is equally durable. It is verv cheap, and, when properly taken care of and kept bright, looks very well. After using, it should be put immediately into hot water, washed well, and wiped dry with a soft cloth. Once a week it should be washed in soap-suds, and then cleaned with whatever is used for cleaning silver-ware. Should it be- come discolored or spotted by vinegar or other acids, wash it first, and then clean it with sweet oil and powdered rotten-stone. If the ware has become very much discolored, mix a quarter of GERMAN STUDENT LAMP 243 a pint of vinegar with half an ounce each of alum and cream of tartar ; add to this a pint of boiling water, dip the plate into the mixture, and rub it dry. German Student Lamp {or St. Germain). — This favorite and really excellent lamp is constructed on the same principle as the Ar- gand Lamp. {See Argand). Its peculiarity is that the fountain of oil (A)., is placed on the side of the centre piece higher up than the wick with a self-acting valve H, by which the reservoir X is fed from it. For study, sevv'ing, or any work requiring a concentrated light this lamp is unequalled. It gives a very soft, bril- liant and steady light, and, with ordinary care, will emit neither smell nor smoke. To fill the lamp take out the holder, A, invert it and pour in the oil till it reaches the valve H ; then pull up the valve by means of the wire B, invert it, holding it above the holder X so that any oil which may escape drops into this holder ; re- place it in the holder X. To put on the wick, take off the chimney-holder F, take out the cylinder C, take out the smallest cylinder D, tie the wick at the base of Cylinder D, then re- place the cylinder D in the large one C, taking care to push it down as far as the point E. Replace everything as before, the large cylin- der C having the brass catches G up, and the ring E down ; To raise the wick turn the chimney-holder. 244 GHERKIN GINGER The wick should be trimmed regularly. If a crust has formed, do not disturb it, but only remove any little point or unevenness that may, occur; do not use the scissors unless the wick, through uneven draft, should have coaled or charred unevenly. By this method you will have an even flame, and the wick will last much longer than when cut frequently. If your lamp should make a humming noise, which is caused by the shank of the chimney being of the wrong length, raise the chimney slightly, or change it for one with a longer shank. Use kerosene or spirits in place of water for cleaning chimneys. The brass part of the lamp may be cleaned with Vienna lime and kerosene, and polished with rouge. Some lamps are made to burn sperm, lard, or olive oils. Those made for heavy oils will not burn kerosene, and vice versa. A kero- sene lamp, with one-twelfth or one-eighth of a heavier oil mixed with kerosene, is all that can be desired. GHERKIN. — A very small species of the cucumber — it is sometimes called "Jamaica cucumber." The fruit is oval in shape, and of a light green color, about the size of a common egg-plum, and thickly covered on the outside with prominent flesh species or prickles. When cut its smell is like that of a cucumber, and it is very full of small seeds. Gherkins are used only for pickles, and for this purpose are excel- lent. They are not much cultivated here, but may generally be found in the markets in August and September. The method of rais- ing them is the same in all respects as that for raising cucumbers. (See Pickles.) GIBLETS. — These include the heads, neck, gizzards, livers, legs, and ends of wings of chickens, ducks, geese, turkeys, and other birds, tame or wild. They are used for stewing, fric- assee, soups, pot-pie, and gravies. Prepare them thus : — After carefully plucking and singeing those that are covered with skin, cut off the beak, take out the eyes, and split the head in two ; cut the neck into not less than three pieces ; chop the wings across in two ; skin the feet, by scalding, and cut off the claws ; cut the heart in two ; cut the gizzard, after skinning and cleaning, into four pieces ; leave the liver as it is. Place them in a bowl or pan, pour boiling water and a little salt on them, let them stand five or six minutes, then wash and drain them, and they will be ready for cooking. {See Pies, and Soups.) Fricasseed Giblets. — Put a piece of butter or lard in a stew-pan, and set it on a good fire ; when melted, sprinkle into it, little by little, a teaspoonful of flour ; stir together, and when of a brownish color add a gill of broth, the same quantity of warm water, a sprig of pars- ley, a pinch of grated nutmeg, two small onions, salt and pepper, and lastly the giblets. Cook for about two hours. Dish the pieces, strain the sauce, mix with the yolk of an egg well-beaten, and pour it over the giblets ; then serve. Stewed Giblets. — Prepare them as above. Put them in a stew-pan with a small quantity of water, season with onion, sweet herbs, a very small piece of mace, salt and pepper, and stew slowly for two or three hours. Before serving give them one boil with a teacupful of cream, and a tablespoonful of butter rubbed in a tea- spoonful of flour. GIDDINESS. {See Vertigo.) GILLIFLOTVER. — The annual varieties of the Gilliflower are very pretty summer bloom- ing plants. The seeds should be sown in a hot-bed in April, and when the frost is well out of the ground, transplant them to the gar- den. Select a showery day ; or transplant after nightfall, water freely, and protect from the sun next day. The removal must be made very carefully, for they bear it poorly, owing to their long, fibreless roots. The flowers are white, purple, red, and yellow all summer. GILT FRAMES.— 7l7 protect from flies. {See Frames.) GIMP. — A kind of silk, woollen, or cotton twist, often with a metallic wire, or sometimes a coarse thread, running through it. It comes of various widths, woven in a variety of pat- terns and colors, and is much used as a trim- ming for dresses, furniture, etc. The worsted is the most durable, but the silk is the richest. GIN. — An ardent spirit, formerly made by fermenting juniper berries, but now produced chiefly from corn, wheat, barley, or some other grain. Hollands is a variety of corn spirit, flavored with juniper berries ; and English gin consists generally of plain corn spirit flavored with oil of turpentine and a small quantity of other substances. American gin varies in flavor with every distiller. Probably nothing used as a food by man is liable to greater and more injurious adulterations than gin ; and the difilculty of getting it free from any poisonous drug should induce every one to abstain from its use. Julep (Gin). — Take one gill of gin, half a gill of maraschino, four sprigs of mint, and one pint of pounded ice ; shake together, sweeten with a spoonful of sugar, and as the ice melts, drink the julep with a straw. GINGER. — The ginger of commerce is the root of a plant (the Zingiber officinale) which is cultivated in Asia, Africa, and the tropical parts of America, the largest supply being furnish- ed by the West Indies. There are two kinds of ginger, but the difference consists chiefly in the mode of preparing it. White ginger is com- posed of the best pieces, from which the outer skin has been stripped off; they are then well washed and dried in the sun : it breaks with a fibrous fracture, and is the strongest and best flavored. Black ginger is an inferior kind, which is only scalded before being dried. Preserved ginger comes from the West Indies. It is made by scalding the roots when they are young and full of sap ; then peeling them in cold water, and putting them into jars with a rich syrup, in which state we receive them. It should be chosen of a high yellow color with a GINGHAM GLADIOLUS 245 little transparency; that which is dark-color- ed, fibrous, and stringy is not good. Ginger is one of the most agreeable and wholesome of spices ; it is stimulating to the digestive organs, and much less hurtful than pepper. As a medicine it is highly useful, and an essence or essential oil of ginger is prepared as a more convenient mode of administering it. Ground ginger is frequently adulterated with wheat flour, potato flour, sago, cayenne pepper, and turmeric powder, none of which are prejudi- cial to health, but which detract greatly from its usefulness as a spice. It is best to buy it in the roots, and prepare it for use at home. {See Cake, and Cordial.) Essence of Gin. — Mix four ounces of pow- dered ginger with a quart of gin ; let it stand ten days, shaking it up every day. This is an excellent stomachic, relieving flatulence, and aiding slow digestion. Dose : A teaspoonful in a glass of cold water. Ginger-pop. — Put into an earthen pot two pounds of loaf sugar, two ounces of cream tar- tar, two ounces of best ginger bruised, and two lemons cut into slices. Pour over them three gallons of boiling water ; w^ien lukewarm, toast a slice of bread, spread it thickly with yeast, and put it into the liquor ; mix with it also the whites of two eggs and their crushed shells. Let it stand till next morning ; then strain and bottle. It will be ready for use in three or four days. Mock Ginger. — Boil, as if for the table, small, tender, white carrots ; scrape them until free from all spots, and take out the hearts. Steep them in water, changing it every day, until all vegetable flavor has left tliem. To every pound of carrot so prepared add one quart of water, two pounds of loaf sugar, two ounces of whole ginger, and the shred rind of a lemon. Boil for a quarter of an hour every day, until the carrots clear ; and, when nearly done, add red pepper to taste. This will be found equal to West India preserved ginger. Wine (Ginger). — Take .--V^z.ttr. i gall; loaf sugar, 3 lbs ; ginger, i oz ; raisins % lb ; one lemon, and one orange ; isinglass, i oz ; yeast, I tablespoonful. Boil the sugar and water a quarter of an hour, then take a little of it to boil with the ginger and peel of the lemon and orange for one hour. When nearly cold, mix the two togeth- er, and put in the juice of the orange and lemon, with one ounce of isinglass and a table- spoonful of yeast. Lastly, after twenty-four hours, pour the whole into a small cask, let it remain six weeks, then rack carefully ; let it remain another month, and bottle. This is an excellent receipt. GINGER BEER. {See Beer.) GINGERBREAD. {See Cake.) GINGHAM.^A thin cotton fabric, general- ly of a check pattern, which is produced, not by dyeing or stamping the manufactured material, but by interweaving the colored threads. There are various kinds and qualities of gingham, bearing different names ; " umbrella gingham " is woven with threads all of the same color. Gingham is generally a yard wide. GLADIOLUS.— This has of late years be- come the chief favorite among the bulbous plants, and a few at least of its numberless varieties should find a place in every garden. It has become a regular "florist's flower," and good varieties can be purchased at from $1.50 to $3.00 per dozen. To grow the bulbs in per- fection they should be planted in a sandy loam, enriched with peat and leaf-mould ; a mixture of one-half loam, one-quarter peal, and one- quarter leaf-mould will prove the best soil. If strong manures are used, they cause the colors of the flowers to run into each other, and give them a muddy appearance. They may be planted in the open air during April or May. Plant in groups or singly ; groups of three or five is the prettiest way. They should be set from two to four inches deep, according to the size of the bulbs. As they grow up they should be tied to a Hght stake, three to four feet long, which should be set when the bulbs are planted. Gladioli show to excellent advantage when planted around rose bushes or large shrubs ; they bloom late in the season when most other flowers are passed, and if properly trained pro- duce a charming effect. They are also very nice plants for house culture ; six or eight bulbs can be grown in a twelve inch pot, and each kind tied to a thin stake. They will bloom finely. If the stalks are cut off for vases or bouquets, they will continue to bloom for a week or tv/o, sending forth fresh flowers daily. The gladiolus may be propagated by seed ; the sowing should be in the fall, as soon as the seeds are gathered, or in February, March, or April, in peaty soil, in a frame covered with glass to exclude the frost, or in pots or pans, well drained. The seeds should be barely covered. The young bulbs require the same attention as the older plants, but as they do not bloom until the third summer, it is more con- venient and satisfactory as a general thing to buy the bulbs of the florist. They increase very rapidly ; from one bulb, two or three will spring. The gladiolus will not survive our northern winters, and must always be kept in a cool dry place. When the frost has killed the leaves, dig up the bulbs, dry them in the sun, cut o£E the leaves an inch from the stem, and put the bulbs in a paper bag. Kept in a frost-proof cellar, they will retain all their life, and may be planted out in the spring as soon as the frost is out of the ground. There are three species, however, {G. Byzantiiium, Co)nmu7ies, and Ro- seus,) which are tolerably hardy, and if once planted in the open border Avill flower well year after year with little attention. Bulbs of these varieties should be planted in November, and need no protection ; though they must be planted deep enough to escape severe frosts and to avoid being thawed out of the ground. The varieties of the gladiolus are almost numberless and nearly all are worthy of culti- vation. Long lists are given in the florists' 246 GLASSWARE GLUE catalogues, and these may be consulted ; but Mr. Rand suggests that for a dozen cJioice varieties one should choose : Surprise, clear red; Lord Caiupbcll, splendid yellow ; Vulcain, dark scarlet; Pleuion, clear red, shading to pure white; Celine, rosy white, with amaranthine lines ; Ophir, straw color, mottled with purple. La Qjiintaitie peach cherry; Raphael, deep cherry, lighted with white; Re7?tbrandt, vivid scarle't; /j-£»//;/^, white, shading to pink ; Jeanne d'Arc,puTe white, rose-tipped petals; Princess Clothilde, rose,with cherry markings ; and Count de Monty, deep, cherry crimson, with white lines. For the same number of cheaper sorts he recommends : Petielope' rosy white ; Goliah, rose cherry; Aristotle, rose, marbled with red; Empress white, marked with pale pink ; Jajiire cherry with white; Nemesis, cherry, clouded with white ; Hebe, clear rose ; Fanny Rouget, carmine and flesh color ; Sulphurejis, sulphur yellow ; Archimedes, rosy red ; Vesta, pure white Avith purple lines ; and Don J-uan, deep red, with faint white lines. The following, he says, should be in every collection, however small : Count de Morny, La Poussin, Breuchley- ensis, Vesta, Penlope, Hebe, Pleuton, Calypso, Vulcain, Madame de Vatry. GLANDERS. {See Horse.) GLASS — Glass is commonly classified as follows: bottle glass, window glass, plate glass, fiint glass, crystal, strass, enamel. The prin- cipal ingredients are silica, lime, soda, potash, and oxide of lead; and the various kinds are made by varying the ingredients and their proportions. The coloring matters are metal- lic oxides. Many different substances will attack one or another of the substances in glass, and in time change its color or texture. Glass that loses its polish when heated will be affected by acids. Attempts have been made to produce a glass which will not break; but thus far the only result is a glass which stands heavy blows so long as it is free from scratches and bruises. If the minutest corner be broken, the whole instantly flies into fragments. Blue Glass — There is just now a furor about blue glass as a promoter of health. It is claimed that it intercepts certain rays of the sunlight, and transmits others. But it remains to be proved that this is of any benefit to ani- mal or vegetable life. To Clean Out Glass. — Wash it in warm water, and let it dry thoroughly; then polish with a soft brush and prepared chalk. GLAZU. — This is merely strong, clear gravy or animal jelly boiled down to the consistency of thin cream ; but this reduction must be care- fully managed that the glaze may be brought to the proper point without being burned ; it must be attentively watched, and stirred without be- ing quitted for a moment from the time of its beginning to thicken ; when it has reached the proper degree of boiling, it will jelly in dropping from the spoon, like preserves, and should then be poured out immediately, or it will burn. When wanted for use, melt it gently by placing the vessel which contains it in a pan of boiling water, and with a paste-brush lay it on the meat, upon which it will form a sort of clear varnish. In consequence of the very great reduction which it undergoes, salt should be added to it spar- ingly when it is made. Any kind of stock may be boiled down to glaze ; but unless it be strong, a pint will afford but a spoonful or two : a small quantity of it, however, is generally sufficient, unless a large repast is to be served. Two or three layers must be given to each joint. The glaze, when cold, becoming a jelly, gives a rich and savory appearance to the articles which it envelops. GLAZING. — The glaze for meats is made as above. A beaten egg, or syrup, or jelly, or egg Glazing Pot. and sugar, etc., is used to glaze cakes, and pas- try. Glazing is done with a brush or with feathers ; dip the brush into the egg or jelly and spread it on the cake or other object as di- rected in the different receipts. It is also done Glazing Brush. by sifting powdered sugar on cakes which are put back into the oven for a short time — till the sugar is melted. GLOVES. — Light kid gloves may be cleaned by rubbing them thoroughly with magnesia, moist bread, or India rubber; Indian meal is also good. Or, lay them on a clean towel, rub them with a piece of flannel dipped in hot, strong lather of white soap, till the dirt is removed, using as little water as possible. Hang them up at a distance from the fire to dry gradually, and after they are quite dry, pull out the shrivels and stretch them on the hand. If so badly soiled that they cannot be cleaned, sew up the tops of the gloves and rub them over with a sponge dipped in a decoction of saf- fron and water. The gloves will be yellow or brown, according to the strength of the decoc- tion. {See Cleaning and Dyeing.) GLUE. — A common substance for cementing, made of the skins and gelatinous parts of ani- mals, boiled to a thick jelly, and then formed into a solid mass by spreading it out in thin layers upon a net and drying it until it is quite ihard, in which state it is sold. Good glue is of GLYCERINE GOLD-FISH 247 a light brown color, semi-transparent, and free from waves or cloudy lines. When desired for use it should be broken into small pieces and placed in a vessel containing sufficient water to cover it, in which it will soften and swell ; then set this vessel into another one containing water in which are placed a few pebbles or nails to prevent the bottoms of the two vessels from coming in contact ; set this over the fire, and when the glue is dissolved and has boiled a few minutes, it is ready for use. It must be kept hot while using it. GLYCERINE. — When an alkali is added to oils and fats, the fatty acids combine with the alkali and form soaps. At the same time gly- cerine is formed ; easily soluble in water or alco- hol, it has scarcely any perceptible smell, and only a sweet, and rather insipid taste. It forms a moist and pleasant covering for the skin in many of its diseases. Its healing, as well as pro- tective, properties render it peculiarly applicable as a dressing for bruised or excoriated surfaces, such as burns or scalds, to which it may be ap- plied with a camel's hair brush. Where there is harshness, dryness, or a scurfy state of the skin, a lotion composed of one part glycerine to fifteen parts of plain water, or elder-flower water, is very serviceable. Glycerine soap is also excellent for all these purposes ; and a salve for chapped hands, cracked lips, etc., may be made as follows ; dissolve one ounce of powdered borax in one ounce of rose-water, and add half an ounce of glycerine ; melt one drachm of spermaceti in the' same quantity of olive oil and ten drachms of pure lard ; add the latter to the former mixture little by little, stirring all the time, and continuing to do so until nearly cold. In deafness and other affections of the ear glycerine has also been found serviceable. In many cases of dysentery it is often adminis- tered both as a medicine and as an emetic ; for the former mix twelve drachms of glycerine in three ounces of orange-flower water and three ounces of plain water : dose, two tablespoon- fuls every hour; for the latter, add one ounce of glycerine to five ounces of a decoction of bran or linseed, and take twice a day. GOAT-FLESH. — This is very commonly eaten in Switzerland and other mountainous parts of the world ; but though occasionally found in our markets can scarcely be reckoned among the articles of food used generally in this country. In its general characters, goat-flesh resembles mutton, but it is harder and tougher and has a stronger flavor, so that it is seldom preferred to it. According to Dr. Smith, how- ever, it is much more nutritious than mutton, so far as nitrogenous or flesh-forming elements are concerned, but is inferior in the carbona- ceous or fat forming elements. The flesh of the kid is more esteemed than that of the goat ; it has a flavor not unlike that of venison. Cook in the same way as mutton or lamb. GOITRE. — An enlargement of the thyroid gland, occasioning a swelling of the throat, which frequently attains a very large size. It is not inflammatory or malignant in char- acter, is free from pain, and generally of the natural color of the skin. At first the tumor is soft and elastic, but as it increases in size it becomes hard and firm. Its size sometimes becomes so great as not only to be a serious inconvenience, but even to impede respiration and obstruct the voice. Goitre is endemic or common in certain regions of the world, such as Switzerland, Savoy, and the Tyrol, in Europe, and certain portions of the Andes and Hima- layas ; but to what peculiarity of these regions it is owing is very uncertain, though it is gen- erally attributed to a calcareous impregnation of the water. It also occurs hereditarily, inde- pendent of endemic influence. It is much more common among females than males, and usually occurs about the age of puberty. Treatment. — Iodine is the great remedy for this disease, either administered internally in small doses for a long time, or applied exter- nally in the form of an ointment or of the tinc- ture painted over it every night. GOLD-FISH. — The extreme elegance of form of gold-fish, the splendor of their scaly covering, the ease and agility of their move- ments, and the facility with which they may be kept alive in very small vessels, render them very popular household pets. Though the fish are seen to best advantage when kept in glass globes, yet these globes are very unsuitable dwellings for them. Fish require abundance of air ; and scarcely any other vessel than a globular one contains so much water with so httle exposure to the air. They also require shade when they feel the want of it ; and it need scarcely be said that all day long a glass globe is in a blaze of Hght. Further, the water in a globe m.ust be changed daily ; consequent- ly the fish must be lifted out either by the hand or a small net, and it is utterly impossible to handle these delicate creatures without injur- ing them at one time or another. Where there can be a contrivance made for letting in a flow of water, be it ever so small, say a drop a minute, in and out of the vessel containing the fish, the water will not require to be changed ; and a small water plant, say the very curious vallisneria sph'alis, would afford the required shade. But as a globe is always the most popu- lar domicile for these fish, we may ^ive a few directions as to how they should be treated in it. When purchasing a globe, select as wide- mouthed a one as can be had, and subse- quently never fill it more than three-fourths full of water ; by these means you will secure as much air for the fish as is possible under the circumstances. Keep the globe also in the most airy part of the room, never letting it be in the sun or near the fire. Change the water daily, and handle the fish tenderly in doing so. Never give the fish any food ; all they require when in a globe is plenty of fresh water and fresh air— they will derive sufficient nutriment from the animalcule contained in the water. Many gold-fish are killed by having bread given to them. They eat it eagerly, but the uneaten 248 GOLD-LACE crumbs immediately turn sour and deteriorate the water to an extent which makes it unfit to sustain Hfe. Two diseases, being the most frequent, may be pointed out as the ones to which gold-fish are most fatally liable. Sometimes a fish seems less lively than usual, and, on a close inspec- tion, will have a sort of mealy look, and, in a day or two, this mealiness will turn out to be a parasitical fungus. There are several reputed remedies for this very mysterious disease, but there is absolutely nothing for it but to take the fish, at the first appearance of the disease, and throw it away, for it will not recover, and it will only infect the others. We would, how- ever, advise the inexperienced gold-fish keeper, whenever a fish seems unhealthy, to place it by itself for a few days : he will then see whether the fungus makes its appearance ; if not, the fish may recover, and be returned to the globe. The other disease is apparently an affection of the air-bladder, arising from being supplied with too little air. When under the influence of this disease, the fish swims sideways, with its body bent as if its back were broken, and in a short time dies. Whenever these symptoms are observed, the fish should be placed in a large tub of water, and a small stream of water allowed to drop into it. The water, through dropping, becomes more aerated, and the fish, thus receiving an abundant supply of air, will frequently recover. GOLD-LACE, (to clean.) — Burn some rock alum ; then powder it very fine and sift it. Dip a clean soft brush into the powdered alum and rub the gold-lace with it very briskly ; after- wards wipe it with a clean soft flannel. Gold -embroidery may be brightened in the same manner. GOOSE. — Among the best breeds of geese •for the table are the Bremen, Chinese, and African. Hybrids are also highly prized for their superior size and flesh. Though greatly ■relished by some, the goose is seldom a favorite food, and is generally considered very poor eating. The flesh abounds in flavor, and is said to be highly stimulating. When young it is tender, but, in general, it is only adapted for good stomachs and powerful digestion, and should be sparingly used by the sedentary or the weak, and by persons subject to cutaneous diseases. Its strong flavor is thought by some to require modification by stuffing with sage and onions, while others relish it only when this is not demanded. The fat of the goose is reck- oned peculiarly subtle, penetrating, and resolv- ent, and is usually preserved for domestic ap- plication. The average weight of the large kind of geese is from nine to fifteen pounds, and instances have been known of their weigh- ing thirty pounds wben duly fattened ; but the smaller breeds are preferable for the table. Geese are called green until they are three or four months old, and these are something of a delicacy. In purchasing geese, select those which are fresh and iat, with the head and giblets cut off, GOOSEBERRY and nicely drawn, as it will make a saving of nearly two pounds in weight. The bills and feet are red when the goose is old, yellow when young ; fresh killed, the feet are pliable, stiff when too long kept. Wild Geese are considered superior to the domestic for eating purposes, and the young are very fine. They are best in October, November, and December; but are found in the markets as late as January. Brajtt or Brent geese have long been famous among wild fowl and are much sought after Roast Goose. — Truss, stuff, baste, and roast exactly like Duck; but serve with apple sauce. A specially nice way to roast is to begin by basting with a teacupful of cider ; then, when it begins to warm, dredge with flour; after- Goose for Roasting. wards baste with its own fat and gravy, mixing with the cider. The roasting of a full-grown goose takes at least two hours ; and the nearer it draws to a close, the more assiduous must be the basting; the fatter the goose the more liberal may be the dredging with flour. Green Geese are never stuffed. Season the inside with pepper and salt, and roast the goose at a brisk fire from forty to fifty minutes. Serve it with good brown gravy only. Ste-wed Goose. — Take an oval or ob- long boiler, just big enough to hold the goose. Cover the bottom with thin slices of bacon, and lay the goose upon them ; surround it with a calf's foot cut in pieces (this may be omitted), and season with cloves, onions, sHced carrots, pepper, salt, and blades of mace ; pour over it a wineglassful of brandy, one of white wine, a pint of broth, and a pint of water. Close the lid tightly, and stew slowly for five or six hours. This may be eaten either hot, with its accom- paniments, or cold, with the gravy about it in the shape of jelly. GOOSEBERRY.-— This does not attain the perfection with us which it reaches in England, but is nevertheless one of the pleasantest and i most useful of our smaller fruits. The berries are acid and at the same time sweet, and have a peculiarly bland and grateful flavor. When ripe they form an excellent dessert eaten with sugar, but they are used chiefly in making pies, tarts, sauces, preserves, etc. There are a j^reat number of varieties of the gooseberry, but the red, yellow, green, and white, and those of a medium size and free from mould are tlie best. They make their appearance in our markets from the South early in May and continue until about the ist of August. Gooseberries may be propagated by layers and cuttings ; they should be grown in a rich GOURD GOUT 249 but not wet soil. They are best if kept free from suckers and trained like trees. One third of the old wood should be trimmed away every autumn. {See Compotes, Jam, Jelly, Pies, Preserves and Sauces.) Champagne (Gooseberry). — Gather the red gooseberries when just turning, and pour cold water over them in the proportion of three quarts of water to one gallon of fruit ; let this stand a week, stirring every day, and bruis- ing the berries till they are thoroughly mashed ; then strain through a sieve, and add to every gallon of liquor four pounds of moist sugar ; let the fermentation proceed for two or three days ; then pass through a flannel bag into the cask, leaving the latter open till fermentation subsides ; add to every five gallons of wine half an ounce of isinglass dissolved in a little of the wine, and close the cask. If the cham- pagne is desired to be strong, add, before closing the cask, a bottle or two of brandy ; but it will be brisk and agreeable without. It should remain twelve months in the cask before bottling. Dried Gooseberries. — To seven pounds of gooseberries add a pound and a half of powdered sugar, which must be strewed over them in the preserving-kettle. Let them remain over a .slow fire till they begin to break, and then remove them. Repeat this process for two or three days ; then take the gooseberries from the syrup and spread them out on sieves near the fire to dry. The syrup may be used for other preserves. When the gooseberries are quite dry, store them in tin boxes on layers of paper. They will keep in this way all winter, and may be used for pies, tarts, etc. Wine (Gooseberry). — I. Take .--Gooseber- ries; sugar; Malaga raisins ; brandy. Take ripe gooseberries, mash them well, and put them into a tub allowing for each quart a quart of water ; let them stand all night, then strain them through a sieve, and press them with the hand. To every gallon put three pounds of moist sugar. Let it stand two days, and then put it into a cask with one pound of Malaga raisins to each gallon of liquor, and a little brandy ; let it remain in the barrel three or four months, or till fine ; then bottle it. II. Take .--Gooseberries, 36 lbs ; boiling wa- ter, 3 galls ; sugar, 1 2 lbs. To thirty-six pounds of ripe fruit add three gallons of boiling water; let it stand twenty- four hours, then strain off; add twelve pounds of good brown sugar, stir and skim occasionally for twenty-four hours more, and then put it into the cask to ferment. It will be ready to bottle in four months. GOSSAMER. {See Gauze.; GOURD. — The gourd family is a large one, embracing the pumpkin, squash, etc. ; but the name is usually applied only to the common gourd, or calabash. It is a creeping vine, rather ornamental in appearance, and grows luxuriantly wherever planted and without any attention. Plant the seeds in the early Spring. The fruit when very young and tender can be used for pickling, like cucumbers ; as it grows old the shell or rind becomes hard, light, and strong, and makes excellent water-dippers, buckets, etc., etc. GOUT. — A painful disease of the joints, generally of the feet and hands, and especially of the great toes. It occurs mostly in persons advanced in life and who indulge freely in the pleasures of the table, and is hereditary. A fit of the gout is generally preceded by indiges- tion, drowsiness, eructation, a slight headache, and sometimes vomiting. The appetite is often remarkably keen a day or two before the fit, and there is a slight pain in passing urine, and frequently an involuntary shedding of tears. Sometimes these symptoms are much more violent, especially upon the approach of the fit ; and it has been observed that as is the fever which ushers in the gout so will the fit be ; if the fever be short and sharp, the fit will be so likewise ; if it be feeble, long and lingering, such will the fit be also. The regular gout generally makes its attack in the spring or the beginning of winter, in the following manner : At some time during the night the patient is seized with a pain in his great toe, or occasion- ally in the heel, or ankle, or calf of the leg. This pain is accompanied with a sensation as if cold water were poured upon the part, which is succeeded by a shivering with some degree of fever. Afterwards the pain increases, and settling among the small bones of the foot, the patient feels as if the part were stretched, burnt, squeezed, gnawed, or torn in pieces. The part at length becomes so exquisitely sen- sitive that the patient cannot bear to have it touched, or even to suffer any one to walk across the room. This torture usually lasts for twenty-four hours from the coming on of the fit ; the patient then becomes easier, and the part begins to swell, api^ears red, and is covered with a slight moisture. Towards morning he drops asleeps, and generally falls into a gentle sweat. This terminates the first paroxysm, a number of which constitute a fit of the gout, which is longer or shorter according to the patient's age, strength, the season of the year, and the dispo- sition of the body to the disease. The parox- ysms, however, generally grow milder evei"y day, till at length the disease is carried off by per- spiration, urine, and other evacuations. In some patients this happens in a few days ; in others, it requires weeks, and in some, months to complete the fit. When the fit is over, the sys- tem is relieved, and the patient feels, both in mind and body, better than before the attack. At first a fit of gout occurs only once in two or three years ; but by degrees they be- come more and more frequent, more severe, and of longer duration. In its progress various parts of the body become affected and trans- lations take place from one joint or limb to another, and after frequent attacks, the joints lose their strength and flexibility, and become so stiff as to be deprived of all motion. As the fits become more frequent and severe, so the constitutional derangements become more mark- 250 GRAFTING GRAFTING ed and constant. The appetite fails, indiges- tion is rarely absent, there is a tendency to costiveness, the mind becomes restless and irritable, calcareous deposits are formed in the arteries, calculi form in the bladder, and fre- quently the heart becomes diseased. Treatment. — Topical applications should be only of soothing remedies. Colchicum is ap- proved, but must be used with great caution, the dose should not exceed twenty drops once in four to six hours in a tumbler of water with some alkali, such as half a drachm of the bicar- bonate of potash. As soon as it purges, or if there be great pain at the pit of the stomach, it must be discontinued. The judicious use of pur- gatives ; abstinence from highly nitrogenous food and stimulating drinks ; pure air, exercise, regular habits of labor and sleep, and avoiding exposure to cold, dampness, and fatigue of body or mind, is the only treatment that can be relied on ; though, in special cases, a phy- sician's advice may supplement it with direct remedies. If during an attack of gout, the pain quit the great toe, or knee, or hand, or what- ever part "it happened to be located in, and the swelling and redness disappear, and if at the same time, there ensues an agonizing pain in the stomach, coming on in paroxysms, lauda- num in doses of twenty drops every hour may be of the utmost service till the doctor comes, who will probably give larger doses ; hot bottles should also be unceasingly appHed to the region of the stomach. If laudanum cannot be pro- cured, strong brandy is the best substitute ; but if the pain be inflammatory, and not spasmodic, brandy would do much more harm than lauda- num. Some gouty persons experience great relief by drinking a tumblerful of an infusion made from green coffee. GRAFTING. — The following directions are from the " American Fruit Culturist," by John J. Thomas (published by W. Wood & Co.) : — " Propagation by grafting differs from in- creasing by cuttings, by inserting the cutting into the growing-stock of another tree instead of directly into the soil. To effect these two requisites, it is needful fij-st, that the opera- tion be performed with a sharp knife that the vessels and pores may be cut smoothly and evenly, and the two parts be brought into im- mediate and even contact. Secondly that the operation be so contrived, that a permanent and considerable pressure be applied to keep all parts of these cut faces closely together. Thirdly, that the line of division between the inner bark and the wood should coincide or exactly correspond in each ; for if the inner bark of the one sets wholly on the bark of the other, the upward current through the wood and back through the bark is broken and the graft cannot flourish or grow. Fourthly, that the wounded parts made by the operation be effectually excluded from the external air, chiefly to retain a due quantity of moisture in the graft, but also to exclude the wet, until, by the growth of the graft, the union is effected." « I — The first requisite is best attained by keeping a keen, flat bladed-knife to cut the faces, and another knife for other purposes. 2 — The second requires that the jaws of the stock, in cleft grafting press with some force, but not too much, against the wedge-shaped sides of the graft, a stock one-third of an inch in diameter will somtimes do this sufficiently ; but three-quarters of an inch is a more conve- nient size. In whip grafting, the tongue and slip should be firmly crowded or bound together. 3 — The third requisite is attained by close examination with the eye. 4 — The fourth is accomplished by grafting wax, or grafting clay. An excellent grafting wax is made of three parts of rosin, three of bees- wax and two of tallow. The wax may be directly applied when just warm enough to run, by means of a brush ; or it may be spread thickly with a brush on sheets of muslin, which are afterwards, during a cold day, cut up into plasters of con- venient size for applying; or, the wax, when cold, may be worked up with wet hands, and drawn out into thin strips or ribbons, and wrap- ped closely around the inserted graft ; in all cases success is more certain when the wax is closely pressed so as to fit to every part, and leave no interstices ; and it is indispensable that every portion of the wound on the stock and graft be totally excluded from the external air. In cool weather, a lantern, chafing dish or hot brick, will be found necessary to soften the plasters before applying them." Fig. I, Fig. 2, Fig. 3f Fig. 4- " The above figures represent the two most common modes of grafting fruit-trees ; Figs. I to 4, representing successive stages of whip or t07tgne grafting, ixom the sloping cut of the scion and stock, 'to the completion of the operation by the covering with the wax-plaster." GRAFTING GRAPES 251 " Whip-grafting may be employed for large stocks, as shown by the following cut. In order that the line of separation between the bark and wood may coincide in both, the graft must be placed at one side of the large stock, «, sloped and tongued for the reception of the graft, b, their union being represented by c. Fig. s- To facilitate the wrapping of the wax-plaster, one side and the upper point of the stock are pared off with a knife, before the two are join- ed, as shown by the dotted line. This is a good mode of grafting any stocks not over three-fourths of an inch in diameter, in the nur- sery row. Fig. 6. Fig. 7. Fig. 6 shows a stock cut off for cleft-graft- ing, with the upright cleft separated by an iron or steel wedge, ready for the graft ; Fig. 7, the graft cut wedge-form to fit it ; and Fig. 8 the graft in its place after the wedge has been with- drawn, the projecting angle of the stock sloped Fig. 9. off with a knife, and the whole ready for the application of the wax. " Whip-grafting is particularly applicable to small stocks, or where the graft and stock are nearly all equal size; and cleft-grafting to stocks considerably larger than the scion. In all cases, where the stock is in any degree larger, the graft must be placed toward one side, so that the line between the bark and wood may exactly coincide at one point at least in both, as in the cross-section of cleft-grafting, Fig.9. " In grafting the peach which, from its large pith and spongy wood, scarcely ever succeeds as commonly performed, it is found advantage- ous, in selecting the grafts to leave a quarter of an inch of the more compact two years' wood at the lower extremity. With the plum and cherry, success is much more certain very early in spring, before the buds commence swelling, or even before the snow is off the ground. Apples and pears may be grafted later, and if the scions have been kept in good condition in a dormant state, they will mostly grow if inserted even after the trees are in leaf. " After a graft is inserted, and as soon as the tree commences growth, the buds on the stock must be rubbed off in order to throw the rising sap into the scion. If large trees are grafted, the buds need only rubbing off the branch which holds it." " Grafts are usually cut during the latter part of winter or early in spring. They maybe pre- served out-of-doors safely if buried in moder- ately moist earth by placing them in a box open downwards, and buried on a dry spot, being kept from contact with the earth by sticks across the box. They may be preserved in a cellar in a box of damp powdered moss. Saw- dust answers the same purpose if not in large quantities so as to become heated. GRAPES. — Grapes may be raised from either cuttings or seeds ; the former is much the best way. Select the cuttings in the au- tumn from the well-ripened wood of the former year, and take five joints for each ; bury them till April, then soak them for some hours and set them out aslant, so that all the eyes but one shall be covered. A gravelly or sandy soil is best for grapes. A southern exposure is best. Manure from the stable is more likely to do harm than good ; the best fertilizer is some old bones sunk into the soil near the roots. Prune the vines the first year so as to leave only two main branches, pinching off all other shoots as fast as they appear. In No- vember cut off all of these two branches except four joints. The second year, in the spring, loosen the earth around the roots, and allow only two branches to grow, and every month pinch off all side shoots ; if they are very strong take off only a part and prune off the rest in the fall. In November cut off all the two main stems except eight joints. After the second year no more pruning is needed except 252 GRAPE GRAVY to reduce the side shoots for the purpose of increasing the fruit. There are several species of the native hardy grape, of which the Isa- bella is the most popular. The Catawba ranks very high, as do the Concord, Diana, Clinton, Delaware, etc. Grapes ripen, according to locality, from the 1st of September until November, and, when carefully kept, a month or two longer. We have also the luscious foreign grapes, raised in hot and cold graperies from April until De- cember, among which are the Black Hamburgh, White Muscat, White Sweetwater, Tokay, etc. The Syrian, a white species, produces the largest clusters. The White Malayan, of for- eign growth, is found throughout the winter in grocery stores where imported fruits are kept. Fox or wild grapes are abundant from the mid- dle of August to November ; they are round and soft, with a pleasant, tart taste, and are used for pies, preserves, etc. Grapes may be kept fresh for winter use in the following. manner: Pick the bunches only on a warm day, and place them in a cool, shady place for at least three days; then pack them in paper boxes that will hold about ten pounds each. Between each layer of grapes place a single thickness of newspaper; the boxes should not contain more than three lay- ers in thickness. Then place in a cool, dry room — not in the cellar, for the comparative dampness there will cause mold and decay. A few fine clusters for special table purposes may be preserved by cutting the bunches late in the season, but in good condition and on a Grapes Preserved Fresh. piece of the vine. Wax one end of the stem and put the other through a cork into a vial of water containing a layer of charcoal ; make the cork around the vine tight with beeswax ; then place the whole in a cool room with an even temperature. {See Jelly, and Pre- serves.) Wine (Grape). — I. Bruise the grapes, which should be perfectly ripe. To each gallon of grapes put a gallon of water, and let the whole stand a week without stirring. At the end of that time draw off the liquor carefully, and put to each gallon three pounds of lump sugar. Let it ferment in a cool place, and when fer- mentation ceases stop it up tight. In six months it will be fit to bottle. 11. Pick the grapes from the stems and break them slightly with the hand. Allow fifteen pounds of them to each gallon of water ; let them stand for three days, then press them and draw off the liquor. Add two pounds of sugar to each gallon of the juice and water, and put into a cask and ferment. Examine it care- fully once a week, and when fermentation has nearly ceased rack it off. Bung it down close for six months, and it will then be fit either to drink or to bottle, GRATE. — Whenever coal is used as a fuel, grates are an essential part of the fire-place, and, next to the wood fire they furnish by far the healthiest means of warming a room. They are, however, the most expensive fires that can be had, and this is largely owing to the fact that the grate is constructed on wrong princi- ples. It is nearly always too shallow — seldom more than two bars in height — and too deep from front to rear, so that in order to warm the room as much as possible the coal has to be piled on in a large heap, only the front part of which sends heat into the room — the greater portion of that which is consumed at the back merely heating the grate and chimney. A high grate, with four or five narrow bars in front, and a depth from front to rear of from five to six inches at the top and from three to four at the bottom, with a sloping back of fire-brick, though less elegant, would be infinitely more economical than the ordinary grate. Its ad- vantages are that it would give a large front area of burning coal without any superfluous consumption of fuel behind, and that the ashes and cinders cleared out of the lowest bars could be thrown in the top of the grate, and, having to pass through the whole extent of the fire again, would be mostly consumed, leaving nothing but a little dust behind. Bituminous coal is pleasantest to burn in grates, but where it is used the flue should be nearly as deep as the grate itself, and the bars of the grate should be round and not close together. The best material for grates is dead wrought iron. The polished steel bars, besides being hard to keep in order, are objectionable, be- cause bright surfaces, while they reflect heat well, throw it off by radiation very imperfectly. See Chimney. GRAVY.— In any household, gravies are usually required only in moderation and a clev- er cook can always manage to supply at trifling Gravy Kettle. cost all that is generally needed for plain fam- ily dinners. But, however small the quantities GRAVY GREASE-SPOTS 253 in which they are made, their quality should be particularly attended to, and they should be well adapted in flavor to the dishes they are to accompany. For some a high degree of savor is desirable ; but for fricassees and other dishes of delicate white meats this should be avoided and a soft, smooth sauce of mild flavor should be used in preference to any more piquant relish. The necks of poultry, with the feet properly skinned, a few herbs, a morsel of ham or lean bacon, a bit of spice, and a few drops of mushroom catsup, will of them- selves suffice to make a gravy for the broils from which they are taken ; and if not wanted for this purpose they should always be stewed down or thrown into a stock pot, for which the shank bones of beef or mutton and all trim- mings of meats should be reserved. No parti- cle of fat should ever be perceptible upon gra- vies when they are sent to table, and when it cannot be removed by skimming they should be allowed to cool sufficiently for it to congeal, and be taken off at once. It may be cleared from such as have not been thickened by pass- ing them through a closely woven cloth, which has been jjreviously wetted with cold water. For burnt sugar browning for gravies, see Caramel. This should always be kept on hand. Brown Gravy. — Put fresh meat cut in small pieces into a sauce-pan ; season with salt and pepper and a bit of butter, and heat it half an hour, till brown, stirring so that it shall not stick. Pour on boiling water (a pint for each pound), simmer three hours, and skim it well. Settle and strain it, and set it aside for use ; thicken as you need it with brown flour, a teaspoonful to half a pint. Clear Gravy. — Slice beef thin; broil a part of it over a quick fire, just enough to give color to the gravy, but not to dress it ; put that and the raw part into a stew-pan with onions, a clove or two, whole black peppers, berries of allspice, and a bunch of sweet herbs ; cover it with hot water, give it one boil, and skim it well two or three times ; then cover it over, and simmer till quite strong. Fish Gravy. — Skin two or three eels or some flounders ; clean them well ; cut them into small pieces, and put into a sauce-pan ; cover them with water, and add a little crust of bread toasted down, two blades of mace, whole peppers, sweet herbs, a piece of lemon-peel, and a teaspoonful of grated horse-radish; cover close and simmer ; add a teaspoonful each of butter and flour, and boil till strong. Game or Poultry Gravy. — A plain gravy for game or poultry may be made so that it will keep a week in moderately cool weather as follows : Cut lean beef thin, put it into a fry- ing-pan without any butter, and set it on a fire, covered, but take care not to let it burn ; let it stay till the juice that comes out of the meat is dried up into it again ; pour in as much water as will cover the meat, and let that stew away. Then put to the meat a small quantity of waterj herbs, onions, spice, and a bit of lean ham ; simmer till rich, and keep it in a cold, dry place. Do not take off the fat till about to be used. Hasty Gravy. — Chop up a pound of lean meat, a small onion, a few slices of carrot and turnip, and a little thyme and parsley ; put these into a sauce-pan with half an ounce of butter, and stir them until they are slightly browned ; add a little spice and a pint of water ; clear the gravy from scum, let it boil half an hour, and then strain it for use. Kidney Gravy. — Strip the skin and remove the fat from three fresh mutton kidneys ; slice and flour them ; melt two ounces of butter in a deep sauce-pan, and put in the kidneys with an onion cut small and a teaspoonful of fine herbs, stripped from the stalks. Keep these well shaken over a small fire until nearly all the moisture is dried up ; then pour in a pint of boiling water, add half a teaspoonful of salt and a little cayenne or black pepper, and let the gravy boil gently for an hour and a half — or longer, if it be not rich and thick. Strain it through a fine sieve, and take off the fat ; spice or catsup may be added at pleasure. Poultry Gravy. — A little good broth added to half a dozen slices of lean ham, lightly browned in a morsel of butter, with half a dozen corns of pepper and a sprig or two of parsley, and stewed for half an hour, will make excellent gravy of a common kind. When there is no broth the neck of the chicken must be stewed down to supply its place. Veal Gravy. — I. Flour and fry lightly in a bit of butter two pounds of veal; drain the meat well from the fat, and lay it into a small stew-pan ; pour in a quart of boiling water ; skim well, and add a little salt, a fried onion sliced, a carrot sHced, a small bunch of thyme and parsley, a blade of mace, and a few pepper corns. Stew these gently for three hours, pass the gravy through a sieve into a pan, and when it is quite cold clear it entirely of fat ; heat as much as is wanted for table, and if not suffi- ciently thick stir in some browned flour and a little catsup. Beef gravy may be made in the same way. n. Veal gravy may be made as directed for Clear Gravy, omitting the spice, herbs and flour. GREASE-SPOTS. — (To Remove from Cloth.) — Grease-spots, if not made by mineral oils, may generally be removed from silk, wool- en, cotton, or linen cloth, by simply using soap and water and a nail-brush, and afterwards wip- ing off the lather with a wet towel. When this fails, cover the spots with French chalk, scraped to a fine powder, lay a piece of brown paper over them, and on this set a warm iron. This will melt the grease, and the chalk will absorb it, and the whole may then be removed by brush- ing. If once is not sufficient, repeat the pro- cess. Or, the French chalk may be mixed with lavender water, or with benzine, so as to make a paste, which is to be put upon the stain : over this lay a piece of blotting paper, and run it over 254 GRIDIRON GROUSE with a hot iron ; then brush off the chalk ; com- mon chalk will answer when French chalk cannot be had, but it is not so good. Or, grate raw potatoes into water, so as to form a pulp ; pass the liquid through a sieve into another vessel with an equal quantity of water in it, and let the potato subside ; pour the clear liquor from the top, and bottle it for use ; dip a sponge or a small brush in this, and wet the spot till it disappears ; then wash it in clear water. Be very careful not to wet more than the spot or it will discharge the color of the fabric. Scouring drops, made by mixing equal quantities of oil of turpentine and essence of lemon are excellent for taking stains and grease out of silk. Rub them on with a bit of flannel. Marble. — Grease can be removed from mar- ble by ox-gall and potter's clay wet with soap- suds (a gill of each) ; it is better also to add a gill of spirits of turpentine. Rub the mixture on the spots, let it remain for some time, and then wash off with warm water. Paper. — Oil or grease can be removed from paper or books by rolling up each leaf and in- serting it in a wide-mouthed bottle half full of sulphuric ether ; shake it gently up and down for a minute, and on its removal the stains will be found to have disappeared. The ether evaporates rapidly, and a single sponging with cold water is all that is afterward required. Or, dust on a little magnesia or French chalk, lay over it a piece of blotting paper, and pass a moderately heated iron across a few times. Benzine also removes grease spots. Place a piece of linen of several folds on a table to act as a sponge in absorbing the benzine stretch the soiled article over the linen, dip a piece of cotton or flannel into the benzine, and rub the spot well; after which dry with blotting paper or fine linen. The benzine ought to be applied in a circular direction. Do not leave off until the liquid evaporates ; then expose the article to a good current of air. Benzine is sold by all druggists, and should be kept in the house, ready for use. Never carry it near a fire or bunting substance of any kind, as it is likely to explode. See Cleaning, Stains and Washing. GREEN GAGE. {See Plum.) GREY-PO"WDER. — The name commonly given to a combination of three parts of mer- cury with five parts of chalk. It is most fre- quently given to children with clay-colored passages in doses of two to three grains once, or oftener, in the twenty-four hours. GRIDIRON. — The ordinary gridiron is merely a square frame of iron, with cross-bars of the same. An improvement upon this con- sists in making the upper surface of these bars concave or grooved, and all terminating in a hollow trough near the handle, so as to save the rich gravy which would otherwise fall into the fire. Before using a gridiron it should be cleaned thoroughly and the upper surface well greased with lard or dripping. It should be placed on the fire so as to slant down towards the hand of the cook. The " Sprat " gridiron is double, folding together like waffle-irons ; it is useful in broiling steaks when the fire is low. GRILLING. (.5"^^ Broiling.) GROCERIES. — In the purchase of groceries at a retail shop it does not appear that any ad- vantage in price is obtained by laying in large stores at once, though the practice may, under some circumstances, be convenient. The retail grocer is compelled by competition to put the lowest price he can afford on his goods to ready-money customers ; and only those re- quiring credit have to pay high prices. In purchasing from the wholesale dealer, a house- keeper may occasionally gain some advantage ; but to do so uniformly would not be desirable for either buyer or seller. A quick consumption of the finer articles of grocery is necessary, especially of those with aromatic qualities which exposure to the air dissipates. Family stores, which are slowly consumed, are daily deteriorating in quality ; excepting only some few articles which are supposed to improve by keeping. By purchasing in small quantities as needed, from the retail dealer, this incon- venience is avoided. The different articles of grocery are treated of in their respective places. GROG. — A mixture of rum and water, drunk cold, without any sugar. Hot grog'x?, a name often applied to rum punch. GROUSE. — The only species of grouse suf- ficiently numerous in this country to enter largely into diet is the pinnated grouse or " prairie-hen " as it is generally called. This is one of the finest of the game-birds, and is somewhat the color, form, and size of the par- tridge which it also resembles in flavor. Prairie- hens are very abundant througliout the West- ern States, and especially on the prairies, and are sent to all the Eastern markets in great numbers. They begin to arrive in October, and continue until April ; usually brought in barrels and other packages in a frozen state. Their flesh is dark, but from a fat young bird it is excellent eating and highly nutritious. In purchasing, select the heaviest, and at the same time try the feathers around the vent ; if they pull out easily the bird is apt to be too stale. The nose must also be brought into requisition to detect the least unpleasant smell. An old prairie-hen has a white bill and bluish legs ; when young the bill is of a dark gray color, and the legs are yellowish. Baked Prairie-hen.— -Clean and prepare the bird as directed for chicken. Truss like chicken, grease the fleshy portions with apiece of salt pork or with lard, and place it on its back in the baking-pan, in which a tablespoon- ful of butter has been melted ; set it in a quick oven, baste often, and serve when rather under- done. Mix some lemon-juice with the jjravy, and turn it over the bird before serving. Broiled Prairie-hen. — Clean and prepare as for baking, and then split the bird down the GRUEL GUINEA-FOWL 255 breast so as to open it ; butter all over, inside and out, and sprinkle on a little salt and pep- per; place it on the gridiron over a good fire, breast downwards ; turn it over three or four times ; serve it as soon as it has turned a nice brown. Fricasseed Prairie-hen. — Prepare, cook and serve like chicken \vl fricassee. Roast Prairie-hen. — Truss in the same way as for roast chicken, grease the fleshy portions with a bit of salt pork, and roast about half an hour at a clear, brisk fire, keeping it basted almost without intermission. Serve on buttered toast which has been laid under it in the pan for ten minutes, or with gravy and bread-sauce only. Salmi of Prairie-hen. — This is an excellent way of serving the remains of roasted game ; but when a choice salmi is desired, the birds must be scarcely more than half roasted for it. In either case cut them up neatly, and strip every particle of fat and skin from the legs, wings, and breasts ; bruise the bodies well, and put them with the skin and other trimmings into a stew-pan ; add two or three sliced escha- lots, a small blade of mace, and a few pepper corns ; then pour in a pint or more of good veal gravy or strong broth, and boil it briskly until reduced nearly half ; strain the gravy, pressing the bones well to obtain all the flavor, skim off the fat, add a little cayenne and lemon-juice, heat the birds very gradually in it without allowing it to boil ; place bits of fried bread round a dish, arrange the birds in the centre, give the sauce a boil, and pour it over them. Partridges and other wild-fowl can be prepared in the same way. Stewed Prairie-hen. — Put about an ounce of butter and two ounces of salt pork, cut into bits, into a sauce-pan, and set it on a quick fire ; when the butter is melted, put the bird in, and brown it all around ; then add four small onions, half a carrot in shces, salt, and pep- per ; stir till the onions and carrots are partly fried ; then add a pint of good broth (or half a pint of broth and the same of white wine), and a bunch of sweet herbs ; boil gently till done. Dish the bird, strain the gravy over it, and serve warm. GRUEL. — This is one of the most important branches of " cookery for the sick," as it can be eaten and digested when every other kind of food is rejected by the stomach. Gruel can be made either very thick or very thin, and should be adapted to the invalid's taste in this respect. By the addition of a little spice, or wine, or brandy, it can also be made very tooth- some and nutritious ; but where gruel is pre- scribed by a physician, this must never be ventured upon without his express consent. Barley Gruel. — Boil four ounces of pearl barley in two quarts of water till reduced about one half ; then strain, and sweeten. Common Gruel. — Mix three tablespoonfuls of Indian meal in enough cold water to make a thick paste ; add by degrees a pint of boil- ing water, and half a teaspoonful (or less) of salt, and boil it ten minutes, stirring all the time. Oatmeal Gruel. — According to the thickness required, rub smooth in a bowl one or two tablespoonfuls of oatmeal with three table- spoonfuls of water ; stir into this by degrees a pint of boiling water; set it on the fire in a sauce-pan and boil ten minutes, stirring all the while ; then strain it into the bowl into which it is to be served. Gruel made in this way with milk instead of water is more nutritious ; seasoned with salt and butter it is less insipid. If the doctor consents, a dessert-spoonful of brandy, or a tablespoonful of wine may be added. Rice Gruel. — Put a tablespoonful of un- ground rice into a pint and a half of boiling water, with a stick of cinnamon or mace ; strain it when boiled soft, add half a pint of milk and a teaspoonful of salt, and boil a few minutes longer. If rice /lour is used, mix a tablespoon- ful of it smoothly, with three tablespoonfuls of cold water, and stir it into a quart of boiling water ; let it boil five or six minutes, stirring con- stantly; season with salt and a little butter, and, if liked, add sugar and nutmeg to taste. Water Gruel. — Make one gill of Indian meal and a heaping tablespoonful of wheat flour into a thick and smooth paste with cold water ; stir it into two quarts of boiling water ; let it boil slowly twenty minutes. Add salt, sugar and nutmeg to taste. Oatmeal may be used instead of the Indian meal in this receipt. GUAVA. — There are several species of the guava, some of which are natives of Asia, some of America, and some common to both. The best of these is the white guava, which is abun- dant in the West Indies. The fruit of this species is rather larger than a hen's egg, smooth, yellow, and of a peculiar smell. The pulp is of a very agreeable taste, sweet and aromatic ; it is used at dessert and preserved. Guava jelly comes from the West Indies, and is one of the most highly esteemed of conserves. It is ex- cellent for giving strength and tone to the stomach after a spell of sickness, or when the digestion is out of order. GUINEA-FOWL.— This bird is so called because first brought from Africa, where only Guinea-Fowl. it is wild in great abundance. Though do- mesticated in this country, Guinea-fowls still retain much of their wild nature, and are apt to wander. (.S"^^ Poultry.) They lay very abun- dantly, and the egg is excellent — more delicate 256 GUMBO HAGGIS in flavor and more nutritious than that of the common fowl. The flesh is dark, like that of the prairie-hen, and many consider it more savory than the common fowl, though not so juicy. They are generally found unpicked in our markets, and by raising the feathers on the breast it can easily be seen whether they are fat and plump. A good fowl will weigh from three and a hr.lf to five pounds, the smaller ones are best for broiling and roasting. The guinea-fowl is considered best in the Winter months, tak- ing the place of partridges after the latter are out of season. Cook and serve them like Grouse. GUMBO.-A slang term applied in Louisiana to the vegetable Okra, and now generally used to describe okra soup. (^See Soup.) GC7M-BOIL should be let alone unless very troublesome, when see Ulcerated Teeth under Teeth. GUTTA-PEROHA. — This resembles India- rubber in composition and in resistance to the action of chemical agents ; but it has not the same elasticity, and it is much harder at the ordinary temperature. It is dissolved in naph- tha and melted by heat, and can be moulded, when warm, into any shape. In this way it is made to take the variety of forms now so common, as picture-frames, ink-stands, dolls, combs, buttons, and numerous household utensils. Articles made of gutta - percha should never be exposed to a high tempera- ture, GUTTERS. — Great attention should be paid to the gutters on the roof of a house, not only in their first construction, but in seeing that they are kept in proper repair, otherwise the water will penetrate and injure the apart- ments. All metal gutters must have a small degree of slope, so as to give the water a cur- rent, which, particularly in those of consider- able length, increases the width of the gutter at one end, and, therefore, requires a greater quantity of metal. Builders, to avoid expense, are apt to make this slope too small. The sheets ought never to be joined by solder, because, if confined, the expansion in warm weather will cause the metal to crack; but they should be connected by drips— 2. kind of step of two inches, made in laying the boards for the metal. The metal over this is only hammered close, and not soldered. With the same object of saving metal, builders often make this step too little ; and, when this is the case, the snow, in thawing, is liable to rise up in the joint and damage the ceilings. When wet appears in the ceiling of the upper story of a house it is generally owing to one of these cir- cumstances having been neglected, or, perhaps, to some crack in the gutter. The whole should therefore be carefully examined by a plumber; but if the defect arises from the metal of the gutter having been cut too narrow originally, there is no effectual remedy but taking it up and putting down wider metal. Gutters are now frequently made of tin, but this is a frail material, especially for large roofs, and is very likely to rust through in a few years. Gutters should always be cleaned out at regular intervals, as much damage is caused occasionally by overflows arising from an accumulation of dirt, which prevents the gutter from draining the roof. During our Northern winters gutters are often frozen just where they enter the ground. In such cases pour boiling water on the outside till the ob- struction is melted out, or throw in salt. H HADDOCK.— The haddock is a smaller fish than the cod, which it resembles a good deal in every other respect. The flesh, how- ever, is more watery and the flavor inferior. The average size is not more than two or three Haddock. pounds, but sometimes they reach a much greater weight. They are at their best in No- vember and December, and again in June and July. They are better for being hung up for a day or two, with a sprinkling of salt. When large, haddock is dressed in the same way as cod, and takes an equal time to cook. Small haddock may be either boiled or fried. They scarcely hold together well enough to stand broiling without considerable trouble. Fried Haddock. — Cut the fish in pieces of the proper size for serving; wash and wipe them dry, and roll in Indian meal. Fry some pieces of salt pork ; take out the pork and put a little lard into the frying-pan ; when it is boiling hot put in the fish, and fry it to a light brown. Dish it with the fried pork, and serve with drawn butter. HAGGIS. — A favorite dish in Scotland, made by boiling a sheep or calf's liver, heart, etc., for several hours, mincing them up fine, mixing this mincemeat with scorched oatmeal, onions, a small quantity of beef suet, salt, pepper, and some strong broth or gravy, and putting the whole into a sheep's paunch or stomach, carefully tied at both ends, and of which the mixture fills about two-thirds, the rest of the space being left for the expansion of the steam generated by the boiling to which it is subjected for three or four hours. Haggis HAIR HAKE 257 is very savory to the nostrils when freshly cooked, but it requires a very strong stomach to digest it without reproach or inconvenience. HAIR. — The proper management of the hair is very simple. It should be kept as clean as possible by daily brushing with a stiff brush, by removal of the scurf that forms upon the skin (see Dandruff), and by occasionally washing it with pure, cold water, which will have no injurious effect upon the health, pro- vided the hair is not so long as to make its drying difficult. To assist in drying it thor- oughly, dip the brush into a very little hair- powder or starch, brush it into the hair and then brush it out. After this a little perfumed pomatum may be brushed in — too much not only makes the hair greasy, but injures it. There is a natural oil secreted by the hair which ought to be sufficient for keeping it in good order, but this is often deficient, and the hair becomes dry and harsh ; then it is that the deficiency may be supplied by a little pomatum or oil. A multitude of hair oils are sold by perfumers, their compositions being kept se- cret, and each being represented as having ex- traordinary qualities. It is best to have nothing to do with any of them, for when they are not injurious they are no better than preparations which can be made at home with little trouble, and for which we shall give a receipt or two, further along. When hair has become too greasy from too free use of oil or pomatum, it is proper to remove the unctuous matter by persistent brushing. Occasionally soap is re- sorted to for this purpose, but soap will change the color of the hair, and should be used cau- tiously. A little white soap dissolved in spirits of wine is most effectual and less injurious than soap alone. After using it the hair must be well washed with water. It is very doubtful whether frequent cutting of the hair is favorable to its growth and beauty, as is generally assumed. It always renders the hair coarse and stubby, and it is certain that the common practice of cropping or shaving the head, for the purpose of strengthening the growth of the hair, not only fails of this effect, but often produces total baldness. The loosening and falling out of the hair is frequently the direct result of fever or derange- ment of the system, but is more often the con- sequence of weakness of the nervous power. It may be checked by improvement of the gen- eral health and the use of proper local reme- dies. A useful practice, when the hair is sufficiently short, is to plunge the head into cold water every morning and night, and, after thoroughly drying, to brush it briskly until the scalp is warmed to a glow. A simple lotion, composed of 2 drachms of Tincture of Canthar- ides, 6 drachms of essence of Rosemary and II ounces of elder-flower water may be effect- ively employed as a tonic. In cases of bald- ness the scalp may be advantageously shaved and the secretion of the hair stimulated by dry friction, tonic lotions (rum, for example), and 17 by a stimulating diet. There is a premature grayness which sometimes occurs in the young, chiefly in those of light complexion and light- colored hair. It comes from the same causes as the loosening or falling out of the hair. Dyeing the hair is the most absurd of all attempts at human deceit, since it never is successful, and deceives no one but the de- ceiver himself. The practice is generally begun with the idea that a single application will be sufficient for all time ; but the dye only dis- colors that portion of the hair above the sur- face of the scalp. The new growth, which is constantly taking place from the roots, appears always with the natural tint. Moreover, there is no dye which does not injure the hair itself ; and many of them — those containing lead or arsenic — tend to paralyze the brain and nerv- ous system. To remove superfluous hair, see Depila- tory. Castor-Oil Pomatum. — Take tube-rose po- matum, one pound ; castor oil, half a pound ; otto of bergamot, one ounce. Melt these to- gether ; then beat up with a whisk or spoon for half an hour or more, as the grease cools. Minute particles of air are inclosed by the po- matum when prepared in this way, and render it light and spongy. Hair Grease. — I. Melt half a pound of lard and six ounces of olive oil in a jar placed in hot water ; when nearly cool add about two drachms of essence of lemon, oil of lavender, or any other perfume, and then pour it into glass bottles, or earthen pots. II. Mix fresh beef marrow and clear neats- foot oil in equal proportions ; melt as before and decant, leaving the dregs behind ; after which, when nearly cool, the scent is to be added as above, and the whole stirred till quite firm. Hair Tonic. — An excellent tonic to prevent the hair from falling off may be made as fol- lows : — Spirit of turpentine and neats-foot oil, of each one ounce ; active solution of canthar- ides, thirty drops : mix. Apply to the roots of the hair two or three times a week. Hair "Wash. — A most excellent hair wash, which cleanses the scalp, and at the same time softens and promotes the growth of the hair, can be put up by any druggist from the fol- lowing prescription, which should be copied out and given to him : Rose-water, 7 oz ; aromatic spirits of ammonia, i oz; tincture of can- tharides, 1 }< drachms; glycerine, ^ oz. Mix and shake before using; apply to the scalp with an old tooth-brush. HAIR CLOTH. — This is made of the long hair taken from horses' tails, and is extensively used for covering chairs, sofas, etc., and for making sieves. It is very durable, not being' liable to decay through ordinary causes. It is insoluble in water, but is acted upon and dis- solved by alkalies ; much soap, of course, in- jures it. A little salt may be added to the- water with which it is washed. HAKE.— These fish (called also " Stock- 258 HALIBUT HAM fish") are occasionally taken with the cod and haddock, and seem of their species ; but are longer, with a tapering, cylindrical body. In season from June to September. Their flesh is sweet and tender, but a little dry. Prepar- ed, cooked and served in all respects like cod. HALIBUT. — In season throughout the year. On the fish-stands it is usually cut as wanted. The thick portions are best for steaks Halibut. and stews ; but the nape or thin flank part is an excellent piece for broiling, being usually fat and juicy. The flesh is pearly white and very nutritious ; that taken from a fish weigh- ing from fifty to seventy-five pounds is the best. The very large fish is coarse-grained dry and tasteless ; that of a j'ellowish tint, without the pearly brightness, is apt to be rank and un- wholesome. Halibut is also found in a cured state — pickled, salted and smoked, and by many is considered superior to cod. Baked Halibut. — The part next to the tail- piece is considered best. Wash it nicely and laj' in salt and water for a couple of hours be- fore cooking ; wipe dry, and score the outer skin ; bake in a moderately hot oven, basting often with butter and water heated together in a tin cup. A piece weighing six povmds will require an hour for baking ; when a fork will penetrate it easily it is done. Serve with a sauce made of the gravy left in baking it, a tablespoonful of walnut catsup, a teaspoonful of Worcestershire sauce, and the juice of lemon, thickened with browned flour, and boiled up once. Boiled Halibut — Lay it in cold water, well salted, for two hours ; wash and scrape clean ; lay it in the fish-kettle, cover with boiling water, well salted ; i onion, a bouquet of parsley, 1 blade mace, i sprig thyme, i carrot, 6 pepper- corns; skim; set where it will simmer; dish on a napkin; sauce in tureen. Broiled Halibut. — The nape or thin flank is best for broiling. Soak in salt water for two hours ; then wash it and wipe it dry ; sprinkle a little flour over it ; put the outside to the fire first, and broil slowly for half an hour. When it is dished, spread a little butter over it, and sprinkle pepper on. Fried Halibut. — Cut into slices half an inch thick, shake some flour over them, or dip them in tgi^ and roll in bread-crumbs, and fry them in butter or sweet oil to a crisp brown. Steak (Halibut). — The receipt for frying halibut steaks is given above, but it is best to broil them on a buttered gridiron over a clear fire, first seasoning them with salt and pepper. When dished, butter well, cover closely, and serve hot. HAM. — The best hams, whether corned or cured and smoked, are those from eight to fifteen pounds in weight, having a thin skin, solid fat, and a small, short, tapering leg or shank. In selecting them, run a knife along the bone on the fleshy side ; if it comes out clean the ham is good, but if the knife is smeared, it is spoilt. To cttre hams, rub the meat side well with fine salt, when perfectly cool, and lay them in a clean cask for a couple of days. Then, to every hundred pounds of meat, take eight pounds of ground rock-salt, two ounces of saltpetre or saleratus (saleratus is best), two pounds of sugar, one and a half ounces ojf pot- ash, and four gallons of water ; mix these well together until quite dissolved, then skim the mixture and pour it over the meat. Some boil this pickle, and when cool pour it over the meat. Let the hams remain in this brine for about six weeks ; after which, take them out, soak them in cold water four or five hours, and then hang them up to dry for two clays, when they will be ready for the smoke- house. Hang them hock end downwards, and smoke them about four weeks ; then take them down, examine closely, and if there is a suspicion of insects lay them in the hot sun for a day or two. There are innumerable ways of keeping hams after they are cured ; the best and easiest is to wrap them snugly in brown paper, lay them in a box, and fill this up with wood ashes. They may be kept sweet and tender for twenty years by this simple method. Slaked ashes are best, as they will not act on the meat, even when they come in contact with it. Another good plan is to wrap them in paper, sew them up in coarse cotton bags, whitewashed on the outside, and hang them near the roof in a garret. Baked Ham. — Soak over night, in cold water ; trim away the rusty part from the under side and edges, wipe dry, and cover the bottom with a paste made of flour and hot water ; Jay it upside down in the baking-pan, with enough water to keep it from burning, and bake till done — allowing twenty-five minutes to a pound. Baste now and then, to prevent the crust from scaling off. Boiled Ham. — Soak over night, and in the morning wash hard with a coarse cloth or stiff brush ; put on the fire in cold water, and boil a common-sized ham four or five hours — allowing a quarter of an hour to a pound ; then skin it, and set it in the oven for half an hour ; then cover it thickly with fine bread-crumbs, and set it back in the oven for half an hour. Broiled Ham. — Cut the ham in thin slices, and broil quickly over a brisk fire ; then spread on some butter shake a little pepper over it ; and add a spoonful or two of vinegar. Bggs with Ham. — Fry the ham as directed, having the slices as nearly as possible of a uni- form size suitable for serving. Break the eggs carefully, and drop them one at a time into the hot fat; have a large pan for this purpose HAM HARE 259 so that they will not touch. Fry them until the white is set, then lift them out without breaking, and lay one on each slice of ham, which should have been kept hot meanwhile. Serve at once, without the gravy. Fried Ham. — Cut as for broiling, soak the slices for half an hour in hot water, and fry brisk- ly over a hot fire. Remove the meat, add a little cream to the gravy and thicken with flour, boil up once and turn over the ham. Or serve the ham without gravy, as some prefer it thus. Glazed Ham. — Take a cold boiled ham, from which the skin has been removed, and brush it all over with beaten egg. To a cup of powdered cracker allow enough rich milk or cream to make into a thick paste, salt, and work in a teaspoonful of butter ; spread this evenly a quarter of an inch thick over the ham, and brown in a moderate oven. Grated Ham. — Take the lean parts of cold boiled ham, and grate it up like cheese ; keep in a stone jar. This makes excellent sand- wiches, and seasoning, or may be eaten so. Potted Ham. — Take a pound of cold boiled ham (lean only), which should be weighed after every morsel of skin and fibre has been re- moved ; and six ounces of cold roast veal pre- pared with equal nicety. Mince these as fine as possible with a sharp knife, taking care to C7(t through the meat, and not to tear the fibre, as on this much of the excellence of the prepara- tion depends. Next put it into a mortar and pound it to a smooth paste with eight ounces of butter, which must be added gradually. When beaten smooth, add a teaspoonful of freshly-pounded mace, half a large or the whole of a small nutmeg, and the third of a teaspoon- ful of cayenne well mixed together. After the spice is added, keep the meat turned from the sides to the middle of the mortar, so that it may be seasoned equally in every part. When perfectly mixed, press it into small potting-pans, and pour melted butter (lukewarm, not hot) over the top. If kept in a cool and dry place, this meat will remain good for a fortnight or more. Roast Ham. — Soak the ham for twenty-four hours and then wash it hard with a coarse cloth or stiff brush. Spit it like a fowl ; set it before a moderate fire and roast about two hours ; then take it up on a dish and peel off the rind ; scrape all the fat out of the roaster, and put the ham to the fire to roast about two hours longer, basting it frequently in the same way as beef. To make the gravy, put the dripping from the roaster into a sauce-pan, add a teaspoonful of water, and a little flour, and give it one boil ; serve in a sauce-boat. This is an excellent method of cooking a ham. Steamed Ham. — This is by far the best way of cooking a ham — especially if the " Warren's Patent Steam Cooker," which really prevents all contact either with the fire or with the water, be used. Prepare the ham as for boiling ; keep the water under the steamer at a hard boil, and allow twenty minutes to a pound for the cooking. When done, brown slightly in the baking-oven. HAND. — Such excessive care is now be- stowed upon the hands by some persons, that it would seem as if it was not supposed that they were made to be used ; nevertheless, it is essential in good society to have them in good condition. When any sort of work is to be done which will injure them, it is best to wear gloves. Further than that, and washing them frequently with soap and water, and a soft brush, more attention is not necessary, except in the case of the nails (see Finger-Nail). Few things are more injurious to the beauty and usefulness of the hands than the practice of wearing tight gloves. Kid gloves, as generally worn by ladies, are not only extremely uncom- fortable, especially in cold weather, but they permanently deform the hand by destroying its proportion ; and nothing could be uglier. Artists have such a horror of them that they avail themselves of every pretext to keep them out of the pictures of their female sitters. There is a not uncommon affection of the hands which is a serious annoyance to those afflicted with it. This is a moist condition, which resists all the ordinary efforts of absorp- tion. Such hands are so constantly humid that everything they wear or touch becomes satura- ted; the glove shows the effect at once in ugly stains, and the bare hand leaves a blur of dampness on every surface with which it may come in contact. This infirmity is not seldom constitutional, and though difficult of eradica- tion, may be gently relieved by whatever tends to strengthen the constitution and invigorate the body. Exercise in the open air, cold bath- ing, a generous but not too stimulating diet, and a daily draught of some mineral water or medicine containing iron, are the best general means of treatment. The most effective local applications are the juice of the lemon and starch powder. The practice of " snapping the knuckles," as it is called, is fatal to the beauty of the fingers. It stretches and weakens the ligaments, and so enlarges the knuckles and joints that the whole hand becomes knotty and of a very unsightly appearance. HARE. — No genuine hares have been found in the United States except in California. Those in the Eastern markets come either from Canada or Europe. The Canadian hares are very inferior in quality, and when old are tough, dry, and insipid; the leveret, or young one, when in good condition, is very fair eating, though not so good as the rabbit. They are found in the markets during November, Decem- ber, and January, but are good until March. The Gray hare, as it is called, is not a hare but a rabbit. (.5"^^ Rabbit.) Fried, or Fricasseed Hare. — Same as Chicken. Roast Hare {English Receipt). — After the hare has been skinned, wash it thoroughly in cold water, and afterwards in warm. If in any degree spoilt or musty on the outside, use vinegar or the pyroligneous acid, well diluted, to render it sweet; then wash it again in 260 HAZLENUT HEALTH clean water, that it may retain no taste of the acid. Pierce with the point of a knife any parts in which the blood appears to have set- tled, and soak them in tepid water, that it may be well drawn out. Wipe the hare dry, fill it with forcemeat, made according to taste, sew it up, truss and spit it firmly; baste it for the first ten minutes with lukewarm water con- taining a little salt ; throw this away, and put into the pan a quart of new milk; ladle it con- tinually over the hare until it is nearly dried up, then add a large lump of butter ; continue the basting steadily until the hare is well browned ; for, unless this be done, and the roast kept at a proper distance from the fire, the outside will become so dry and hard as to be quite uneatable. Serve the hare with good brown gravy (of which a little should be poured round it on the dish), and with red currant jelly. This is an improved English method of dressing hare, but we would rec- ommend in preference that it should be basted plentifully with butter or beef-drip- pings from the beginning, and that the salt and water should be altogether omitted. It takes from an hour to an hour and a half to roast a hare. Stewed Hare. — Wash and soak the hare thoroughly, wipe it perfectly dry, cut it down into joints, dividing the largest ; flour these, and brown them slightly in butter with some bits of lean ham; pour to them by degrees a pint and a half of gravy, and stew very gently from an hour and a half to two hours ; when it is about one-third done add the very thin rind of half a lemon, and ten minutes be- fore it is served stir to it a large dessert- spoonful of rice-flour, smoothly mixed with two tablespoonfuls of mushroom catsup, a quar- ter teaspoonful of mace, and a small pinch of cayenne. This is an excellent plain recipe for stewing a hare ; but the dish may be en- livened with forcemeat, rolled into small balls and simmered for ten minutes in the stew, or fried and -added to it after it is dished. HARTSHORN. {See Ammonia.) HAZLENUT.— These are also called wild filberts. They are of almost the same shape and color as the filbert, but smaller, with a thicker shell, and better flavored. They grow in clusters on bushes along the borders of woods and fences ; the husks are frizzled, and when they begin to open and show the end of the nut, then the nuts are fit to eat. Hazle- nuts usually appear in the markets in August and September. HEADACHE. — There are so many causes of headache, that it is impossiljle to make any suggestions which will invariably apply. The great majority of cases arise from indigestion. Then there is apt to be a feeling of nausea ; the tongue is white, and the mouth parched and clammy. The remedy is a dose of some aperient medicine, and such attention to diet subsequently as will keep the bowels in good order. [See Indigestion.) Intense head- ache proceeding from no apparent cause is an indication either of nervous irritation or nerv- ous exhaustion, and the most effective cure is rest and perfect quiet. Many persons experi- ence relief from Guarana, the product of the Paullinia sorbilis, either as a powder or an elixir. With the first symptoms of headache, a teaspoonful of the latter or fifteen grains of the former should be taken and repeated at half hour intervals until three doses have been swal- lowed. More is unnecessary. The elixir Gel- semirens compound just introduced by F. V. Rushton, of New York, has also made some wonderful cures. Directions accompany it. Habitual sufferers from headache would do well to try these remedies. Bandages, sat- urated with vinegar, and applied to the tem- ples and forehead, will often give great relief ; or, moisten a linen rag with sulphuric ether, ap- ply it to the forehead, and prevent evaporation by covering it with a piece of oiled silk. When headache arises from an overloaded condition of the blood-vessels of the brain, there is usu- ally a bloated countenance, a full red eye, with a dull, inanimate expression. Cold applications to the head, and leeches to the temple, or cui> ping on the back of the neck, and 30-gr. doses of bromide of potassium are the proper means to be adopted in this case. In rheumatic head- ache the pain is of an intermittent, shifting nature, shooting from point to point, and is felt most at night when the patient is warm in bed. For treatment, see Rheumatism. HEAD-CHEESE.— r^7/&^: Pig's head, feet and ears, 7 lbs ; salt, i teaspoonful ; black pepper, j4 teaspoonful ; cayenne, j^ teaspoon- ful ; mace, % teaspoonful ; a small onion minced fine. Put on the meat in enough cold water to cover it, and boil till the meat is ready to drop from the bones ; remove these, and chop the meat up fine while it is hot; add the seasonings to the liquor, mix the meat in, and while hot tie all in a strong bag, and keep a heavy stone upon it until quite cold. A tin mould in the shape of a boar's head, will give a fine appearance to the cheese ; the mould should be wetted with cold water and the cheese poured in hot. HEALTH. — A moment's reflection will show how wide is the subject of health, for it not only embraces the structures and func- tions of the body, but all the influences which act upon it from without. To cover it with anything like completeness would require a treatise on physiology and hygiene, and would be out of place of course in a book like this; but there are certain essentials to the preser- vation of health, of which every housekeeper, at least, both can and should have practical knowledge, and these are treated of in the articles "on AiR, Baths, Clothing, Diet, Digestion, Exercise, House, Sleep, Ven- tilation and Warming. Attention to the principles laid down in these various articles will ensure good health so far as it is de- pendent upon bodily conditions ; and any de- clension from it into actual disease is treated HELIOTROPE HEPATICA 261 of under the various diseases. Tliere is such intimate connection, however, between the body and mind, that the health of one cannot be preserved without a proper care of the other. It is from a neglect of this principle that some of the most exemplary persons in the world suffer a thousand mental agonies from a diseased state of the body, while others ruin the health of the body by neglecting the proper care of the mind. One of the most common mental causes of ill-health is the ex- cessive exercise of intellect and feelings. Men- tal occupation, and in a variety of forms, is not only healthful, but necessary, as Dr. Combe says: " Inactivity of the intellect and of feeling is a very frequent predisposing cause of every form of nervous disease. But mental work, like bodily work, must be done within wise limitations, and must neither be excessive in amount nor monotonous in kind." General remarks of this character, however, though their importance may be recognized, are sel- dom of any practical use ; and we will close by quoting a paragraph from Dr. Edward Smith's treatise on " Health." According to him the "cardinal rules of health" for students and brain workers — for all workers in fact — are : (I.) Work in the early, rather than in the later part of the day, and do not rob yourself of sleep before midnight. (2.) Alternate your mental work with bodily recreation, and make as much use of the latter as the time will allow. Gymnastics which expand the chest, singing, shouting, running, jumping and walking are proper kinds of relaxation. (3.) Limit your mental toil to that number of hours which will enable you to work well with the mind, and to obtain proper recreation for it and the body. ^ HEARTBURN. (5