,j&M^w 
 
 m 
 
 9§^ 
 
 lip%r-/ ■■■" 
 
 ,. Mm 
 
 ja,jlfii; 
 
 
 h^i. 
 
 \ 
 
 
 :^S 
 
 WyV;^':V'\Jv^' 
 
 
ts^^^ 
 
 
 
 H)AM 
 
 \s^\ 
 
 m 
 
 
 iyfy»=AA'^^ 
 
 
 If^Sa: 
 
 h[4!1^^/J^f(r\^^ LIBRARY OF CONGRESS, t 
 
 my.. T X- f 5^3 Jl 
 ^^f .F55 
 
 
 ;: v■^'^ /' 
 
 
 O^/l i£<t<A 
 
 T 
 
 // ^i^.. 
 
 UNITED STATES OF AMERICA. J 
 
 
 
 :^Ki 
 
 4, 'P ■. '!-:«;V-A. 
 
 
 
 v'Hwnw^nni T i«' 
 
 :i:%inhNnr^«iM)ffi)K 
 
m.mM>,.r^m 
 
 mm^ 
 
 
•^ THE 
 
 MINE OF WEALTH 
 
 AND 
 
 7 T^AT> rr... 
 
 CONTAINING THE 
 
 SEOEET SYSTEM AND INSTRUCTIONS 
 
 FOR THE MANUFACTURE OP 
 
 WINES, LIQUORS, CORDIALS, AND BITTER: 
 
 ENABLING EVEKY ONE TO MANUFACTURE FOR HIMSELF; 
 
 COOKERY IN ALL ITS BEANOHES; 
 
 THE ART OF PRODUCING BEAUTIFOL FIREWORK 
 
 A LARGE AND VALUABLE COLLECTION OF 
 
 USEFUL MISCELLANEOUS RECEIPTS, 
 
 AND A 
 
 FAMILY MEDICAL DEPARTMENT, 
 
 "BY WHICH DISEASES MAY BE TEEATED WITH THE GEBATES'f 
 
 SAFETY, AS THE INSTRUCTIONS AND PRESCRIPTIONS ARE 
 
 GIVEN IN THE PLAINEST MANNER AND LANGUAGE. 
 
 TVe eat a.iid dx^inls: to live, 
 A.XX& live to eat a-ncl drink. 
 
 By Dk. WM. FITZGIBBON. 
 
 / IP H I X. ^^ ID E Xi IP il X .A- : 
 
 BARCLAY & CO., No 602 ARCH STREET. 
 

 A 
 
 ^- 
 
 Entered according to Act of Congress, in the year 1867, by 
 BARCLAY & CO., 
 
 in the Clerk's Offlc« of the District Court of the United Htatea, 
 in and for the Eastern District of Pennsylvania. 
 
PREFACE. 
 
 It has been said by a modern writer that "facts are the firmest 
 friends of common sense." In no department of information ar*; 
 common sense facts, that is to say proven data, more important than 
 in a volume of receipts. In the " Mine of Wealth," for sucb is the 
 title we have given the present compend of nseful knowledge, will 
 be found such materials familiarly presented as shall justify this 
 appellation. Like " the gems " of the poet the interior of this Mine 
 is both " rich and. rare " for not only is it valuable in regard to the 
 secrets it divulges, but in the rarity of the information given. The 
 costliness of some works upon this subject, and the unreliability of 
 others made a want, that this is calculated to supply. 
 
 The publisher has long been in possession of a number of useful 
 formulae for which at different times he has been offered large sums 
 of money. The present volume owes its origin to a desire to make 
 generally known that which privately disposed of, might never 
 meet the public eye ; but as a very large sale of copies is justly an- 
 ticipated the confidence of the publisher in the popular appreciation 
 is not likely to be disappointed. 
 
 In the department of Wines and Liquors there will be found de- 
 tails which no one connected either with the sale or consumption of 
 those articles should be without. In the Bread and general culinary 
 department there are ideas that have truly been called "the living 
 
 facts of the kitchen." 
 
 iii 
 
,iv PREFACE. 
 
 Practices based on the n.se of brass kettles as is generally re- 
 commended are here eschewed, and only such employment of 
 utensils recommended as condiiise to the consumer's health. Sim- 
 plicity and the absence of technical or scientific terms has been 
 made the rule of expression ; and it is believed that every receipt 
 herein published is at least worth the price of the book to every 
 one interested in its subject. The Miscellaneous Department is 
 necessarily an Olla Podrida of facts that refused other classification 
 but possesses an importance and value little inferior to the other 
 special departments, and without which the work would not ha\'« 
 
 been complete. 
 
 W. B 
 
 PHILADELPHIA, 1867 
 
MINE OF WEALTH. 
 
 AND 
 
 GUIDE FOR THE MILLION. 
 
 CHAPTEE I. 
 
 The Manufacture of Wnies, Liquors^ Cordials and Bitters. 
 
 Among the many articles upon whicli increased heavy duties have 
 been levied, in consequence of our late war, that of Foreign "Wines, 
 Liquors, Cordials and Bitters have come in for their full share, and 
 it has therefore become a matter of great importance and economy 
 t® the distiller and to the dealer, to produce articles of a similar 
 character and of course at a less expense than that incurred by the 
 importation of the Foreign article. Some years ago, arising from 
 almost similar causes British capitalists were induced to prepare this 
 class of articles for their home consumption, and though for a long 
 time the effort proved unsuccessful, yet at last, after the expenditure 
 of much talent, labor and capital their efforts were crowned with 
 success. A very excellent article of British manufacture can now 
 be purchased in the market, at the same time some vile mixtures 
 are sold and palmed off as genuine. Several attempts have been 
 made to establish similar enterprises in the United States, and noio 
 their necessity having been experienced more than ever, it is pro- 
 posed to aid and encourage overcoming this want by furnishing such 
 important receipts for the manufacture of these articles as the skill 
 and experience of the pnst ha? langht. The writer of this chapter 
 
MINE OF WEALTH AND 
 
 here gives the formulas Avhich he has worked over twenty years, 
 and he can only say that, if skilful management, care, and the faith- 
 ful following out of the instructions are persevered in, an article 
 will be produced, that cannot, except by the most rigid tests, be sur- 
 passed by the original, either in quality or flavor. As large a sum 
 as $1000 has been paid for some of the receipts here presented — 
 the publication of this book will now, however, place them within 
 the reach of all, and every dealer can, if he chooses, rrianufacture 
 for himself a superior article and at about half the cost of an inferior 
 and poisonously adulterated mixture, with which it is to be regretted, 
 the country now abounds. 
 
 The French manufacturers are proverbial for the superiority of 
 their cordials over all others, and to succeed similarly and attain to 
 their cream-like smoothness and delicate flavor, the very purest of 
 spirit, and sugar, and the judicious application of the flavoring in- 
 gredients must be employed. The flavoring essences should always 
 be prepared by the manufacturer rather than purchased, and this 
 can be done either by infusion or maceration, always in very pure 
 spirit, and kept in a cool place, in well corked stone ware bottles. 
 It generally occupies four or five weeks when it may be distilled 
 or filtered — the former being preferable. Either the outer peel or 
 fruit is used for the preparation of the essence which is obtained by 
 carefully peeling the fruit with a knife, or by rubbing it ofi" with a 
 lump of hard white sugar, or pure aromatic seeds and woods by 
 pounding them before submitting to the action of spirit for infusion. 
 For coloring, vegetable infusions are best, agreeable to the color 
 required. 
 
 In conclusion, let the casks, vats, and other articles used in manu- 
 facturing be always kept perfectly clean and sweet ; the ingredients 
 required for the various preparations of the first quality, and strength : 
 the manipulation conducted with the necessary judgment and dis- 
 cretion, and the results will be alike .satisfactory and profitable, and 
 industry and ingenuity meet their well-merited reward. 
 
GUIDE FOR THE MILLION. 7 
 
 Proportionate quantities of the articles named in the following re- 
 ceipts^ are to he used^ according as a greater or less quantity may he 
 required. 
 
 EECEIPTS. 
 
 AmericaiA Money I'l^'iiae. — Honey, twenty pounds ; eider, 
 
 twelve gallons ; put in a forty gallon cask and let ferment. Then add 
 
 rum, half a gallon ; brandy, half a gallon ; red or white tartar dissolved, 
 six ounces; bitter almonds and cloves, each one quarter of an ounce. 
 Mix well together, let set twenty-four hours, then bottle. 
 
 Anl§eed Cordial. — Bruised aniseed, sixteen pounds ; proof spirits, 
 fifty gallons ; water, sixty gallons ; macerate well and let stand three days : 
 draw off one hundred gallons, and sweeten to your taSte, either with clari- 
 fied syrup or with white sugar, and then filter through a bag, previously 
 putting a little magnesia in the bag. 
 
 Aiati-FeriBient for l¥asie, Beer, &c.— Sulphate of lime, one 
 part ; powdered mustard seed, two parts ; mix well together — this is in- 
 fallible if properly used. 
 
 Anisette. — (Frencta.) — Sugar, twelve ounces ; water, five pints ; 
 proof spirits, three pints ; oil of aniseed, fifteen drops. Rub the oil with 
 a little of the sugar before adding it to the mixture. 
 
 Brandy Bitters. — Bruised gentian root, eight ounces ; bitter 
 orange peel, five ounces ; cardamons, three ounces ; cassia, one ounce ; 
 cochineal, one quarter an ounce ; proof spirits one gallon. Let it digest 
 one week, and then decant the clear ; pour five pints of water on the 
 sediment and let it digest ajiother week, then decant and mix both together. 
 Bottle, 
 g Brandy Bitters. — (American.) — Wild cherry, one ounce ; 
 peelings of oranges and lemons dried, two ounces each ; the same of fresh, 
 two ounces and a half each ; French brandy, one gallon. Digest for 
 twelve days, shaking frequently, then press out the liquor and strain 
 carefully, add loaf sugar, one and a half pounds. As soon as the sugar 
 is dissolved and mixed, bottle. 
 
 Brandy Bitters. — (ComnHin.) — American brandy, three gal- 
 lons ; orange and lemon peel, each half a pound ; calamus root, three and 
 a half ounces ; sugar one and a half pounds ; camomile flowers, two 
 drachms ; syrup, half gallon. Water, two gallons. Digest the whole well 
 for twelve days ; draw off carefully and bottle. 
 
8 MINE OF WEALTH. AND 
 
 Aniseetl Coa'ctiaE. — (HiritisSa.) — Oil of aniseed, five drachms ; 
 oil of carraway, thirty drops ; proof spirit two gallons. This is a very 
 excellent cordial for lowness of spirits, flatulence, &c. By adding fonr 
 pounds of loaf sugar, it is ranch improved. 
 
 Brillf?!li Sla';iBl€l Vo, No. H. — Proof spirit, ninety-eight gallons; 
 red tartar, five pounds ; acetic ether, three pounds ; wine vinegar, three 
 gallons ; bruised French plums, seven pounds ; bruised bitter almonds, 
 one ounce ; water sufficient to reduce it to the strength required. Dis- 
 solve the tartar in the v/ater, then add other ingredients; after mixing 
 well and letting stand three days to settle, draw off one hundred and 
 twenty gallons ; add brown sugar for coloring and bottle. 
 
 • 9, — Clean spirit, one hundred gallons ; nitric ether, two pounds ; ca.«- 
 sia buds ground, half a pour.d: bitter almond meal, half a pound; orris 
 root sliced, six ounces ; good vinegar, two gallons ; brandy coloring, one 
 quart. Mix well in a brandy cask, stirring occasionally for a fortnight; 
 let settle three days and boni'.'. 
 
 S. — Clean spirit one hundred gallons ; strong vinegar, three gallons ; 
 bitter almonds ground, quarter of a pound ; cassia buds ground, half a 
 pound ; orris root ground, seven ounces ; guinea pepper, six ounces ; 
 powdered cloves, one ounc«> ; tincture of catechu four pints ; nitric ether 
 two pints; brandy coloring, one quart; put the above on the lees of a 
 freshly emptied cognac cask; mix well and treat like IS'o, 2. 
 
 4, — Good plain malt spirits, one hundred gallons ; liucly powdered 
 catechu twelve ounces ; tincture of vanilla, two ounces ; brown sugar 
 coloring, one quart or more as may be required. Mix well, let clear 
 thoroughly and bottle. 
 
 1;^^^ Ripe pine apples (number according to desired flavor), mashed 
 up and added to either of the above brandies in lieu of vinegar, will pro- 
 duce a superior pine apple brandy. Should it show signs of fermentation 
 after adding the pines, add the antiferment. 
 
 5. — Proof spirit, forty gallons; oil of cognac, one drachm, dropped on 
 a little white sugar and mixed in alcohol ; bruised dried prunes, six 
 pounds; white sugar, five pounds; coloring to suit. Digest for ten 
 days, stirring occasionally. 
 
 MniiMly F!l«5TOa*mg,'. — Finely powdered charcoal, three and a half 
 ounces ; ground rice, four and a half ounces ; put in a quart of mak 
 spirits and work up for fourteen days. This is the required quantity for 
 one hundred gallons. 
 
QUIDK FOR TgE MILLION". 9 
 
 Britisli Bair^eiady l>¥flBie. — Good cider thirty gallons ; juice 
 of elderberries, seven gallons. Lees of old burgundy wine, four and a half 
 gallons ; brandy, two gallons. Isinglass one pound, dissolved in a gallon 
 of warm cider; lemon juice, one quart; orange flower water half a gal- 
 lon ; alum, four ounces. Bury down for two months, then bottle and store 
 away for twelve months in a cool cellar. Then use. 
 
 Britisli Clsas'et l¥iEft€.— Good cider and port wine, each twenty- 
 fii^e gallons ; cream of tartar, three ounces ; good juicy, lemons, (the juice 
 only), one dozen. Mis well, and at the end of five weeks fine down 
 with the whites and shells of three eggs, then bottle. This imitation if 
 properly attended to and made as above can scarcely be distinguished 
 from pure Bordeaux wine. 
 
 IBi'itisSa Msicleira 'M'^aMe. — Infuse in forty-four gallons of boiling 
 water, four bushels of ground pale malt. Strain off while warm twenty- 
 four gallons, and add fourteen pounds of sugar candy, three ounces of 
 cream of tartar, and when dissolved, two pounds of yeast. Ferment, 
 keep skimming off the yeast, and when the fermentation is nearly finished, 
 add raisin wine, two and a half gallons; brandy and sherry wine each, 
 two gallons ; and rum one quart. Bury down close for six to eight 
 months. Kefine and u.se. 
 
 Krlti§la F®rt Wiiae. — Good cider, twenty-four gallons ; juioe of 
 elderberries, six gallons ; port wine, four gallons ; brandy, one and a half 
 gallons ; logwood, one pound ; isinglass, twelve ounces, dissolved in a 
 gallon of the cider. Bury it down and in two months it will be fit to 
 bottle, but should not be drank for twelve months. Four ounces of alum 
 may be added to give a rough flavor. 
 
 Mritisli SlaerE'y ^"¥iiie. — Loaf sugar, thirty-two pounds ; sugar 
 candy, ten pounds : water, sixteen gallons ; boil and add six gallons of 
 pale ale wort, similar to that used for madeir»; yeast, one pound. On 
 the third day add stoned raisins ten pounds, and in another three days, 
 brandy, one gallon ; bitter almonds grated, one drachm. Bury it down 
 for four months, draw it off into another cask, add another gallon of 
 brandy and in three months bottle. 
 
 1^^ None of the British imitation wines are mellow enough for 
 use under twelve months after their manufacture. 
 
 Krlta§li Slilfislj, T¥©. 1. — Best white sugar, one hundred and 
 seventy-five pounds ; proof spirit, twenty-two gallons ; British brandy, ten 
 gallons ; bitter almonds, bruised, one ounce and a half. Orris root pow- 
 der, three ounces; powdered cassia, two ounces; essence of orange, one 
 onnce ; lemons sliced, one dozen ; water twenty-five gallons ; put the 
 
10 MINE OF WEALTH, AND 
 
 whole into a« proper sized cask, and work up well every day for one 
 week, then add water to make up one hundred and five gallons, and one 
 quart of coloring. Beat up lightly the whites of two dozen eggs, and 
 with the shells finely broken up, add to refine and clear. 
 
 *J. — Tartaric acid powdered, eight pounds ; loaf sugar, two hundred 
 and forty pounds ; dissolve them in thirty-five gallons of water ; put 
 into a cask and then add, proof spirit, or English or American brandy, 
 thirty-five gallons ; brandy coloring, one pint ; oranges sliced, two dozen • 
 bitter almonds bruised, half an ounce ; cassia bruised, half an ounce : 
 cloves bruised, half an ounce ; stir up well daily for one week, keeping 
 the casks in the meantime well bunged, then add the yolks, whites, and 
 shells of twenty eggs, beaten to a froth mix well again, bung close and 
 let settle, bottle. 
 
 BourfoOEl "Whiskey. — Proof spirit, thirty-five gallons ; spirits of 
 nitre, three ounces ; fusil oil of corn, two ounces, steeped four days in 
 a pint of alcohol ; sugar, dissolved in five gallons of soft water ; three 
 pounds ; half dozen mellow ripe peaches mashed up. Mix well and di- 
 gest twenty-four hours. 
 
 Carraway Urandy — Carraway seed bruised, seven pounds ; 
 proof spirits, eighty gallons ; sugar, forty-two pounds ; water twenty 
 gallons. Mix well, let steep for a month ; let settle three days after last 
 mixing, and bottle. 
 
 Carraway Cordial. — Oil of carraway, three ounces ; oil of cassia, 
 one drachm ; oil of lemon, fifteen drops ; proof spirits, twenty-five gallons ; 
 mix well, then add, white sugar, seventy pounds ; dissolved in fifteen 
 gallons of water. Mix well, let settle, and refine with the whites and 
 shells of eight eggs beat up. 
 
 Carraway Cordial. — (West India.) — Proof spirits, forty gal. 
 Ions ; bruised caraway seed, three pounds ; white sugar, fifty-six pounds ; 
 oil of lemon and of orange peel, and of capsicum, each thirty drops ; 
 reduce with soft water to suit the taste. Mix well and digest ten days 
 and fine with white of four eggs, 
 
 Champa^DBe I\^0. I. — Loaf sugar, fifty-six pounds ; pale brov,-n 
 sugar, forty-eight pound>* ; white tartar, four ounces ; warm water, forty- 
 five gallons ; mix well and when cold add, yeast, one quart ; sweet cider, 
 five gallons; bitter almonds, bruised, eight ounces ; proof spirits, one gallon; 
 orris root powder, half an ounce. Mix well, keeping the ea.sk closely 
 banged. At the end of a week draw off and bottle carefully. 
 
 58, — Take three gallons of water and nine pounds of pale raw mus- 
 
GUIDE FOR THE MILLION. 11 
 
 covado sugar , boil half an hour ; skim clear with the greatest care and 
 then pour the boiling liquid upon one gallon of red or white currants 
 picked from the stalk, but not bruised, and when cold work it up we H 
 for two days with half a pint of ale yeast ; afterwards pour it through a 
 fl annel bag, and put it into a clean cask with half a pint of isinglass 
 fineing. When it has done working, bung it and let it stand for a month, 
 then bottle with care, putting into every bottle a lump of loaf sugar 
 about the size of a pigeon's egg. This is an excellent wine, has a beaw- 
 tiful color, sparkles brilliantly, and has been used by thousands supposing 
 it to be the genuine article. It must be preserved or kept packed in salt. 
 
 Claret Wllte. — Cider, forty gallons ; cherry brandy, six gallons ; 
 cream of tartar, five pounds ; white sugar, five pounds ; color with red 
 beet juice. Digest for twelve days, with occasional stirring, 
 
 Clove Cordial. — Bruised cloves, seven pounds ; pimento one 
 pound ; proof spirits, fifty gallons ; mix well for fourteen days, then add 
 white sugar, one hundred and fifty pounds, dissolved in forty-five gal- 
 lons water; mix well and refine with whites and shells of twelve eggs. 
 
 Cherry Braaidy, Mo. 1. — Best thick sugar house molasses, 
 one hundred and twenty -five pounds ; proof spirits, ninety-five gallons ; 
 bruised bitter almonds, half a pound ; cloves, one ounce ; cassia, one 
 ounce; put the ingredients into a large cask, mix well and let them re- 
 main a month wnth occasional stirring, bottle. 
 
 3. — Bruised cherries, twenty-five gallons ; sugar thirty pounds ; cloves 
 and cassia, each, half an ounce : 35 proof spirit sixty gallons ; bruised 
 bitter almonds, three ounces ; dissolve the sugar in suflScent warm water 
 to dissolve it — no more — then put the whole into a cask, mix well, let 
 stand for three months with an occasional stirring then let settle ajjd 
 bottle. 
 
 CillBaaniOll Cordial. — Oil of cassia, one ounce ; essence of lemon, 
 thirty drops ; proof spirit, fifteen gallons ; sugar fifty pounds ; water, ten 
 gallons; mix the spirit with the oil and essence, then add the sugar dis- 
 solved in the water, mix well again, let settle, filter through a flannel 
 bag and bottle. 
 
 Co^Biac ^Braiady, — ^Prepared whiskey, twenty-eight gallons ; fourth 
 proof brandy, three gallons; tincture of kino, four ounces; spirits of nitre, 
 seven ounces. Digest twenty-four hours. 
 
 Conamosa ^^rasidy. — Whiskey, twenty-five gallons, fourth proof 
 brandy, one gallon, spirits of nitre, five ounces ; one fourth of an ounce 
 of Russia castor, mixed in half a gallon of alcohol ; loaf sugar, two and 
 a half pounds. Mix well and let stand twonlv four hours. 
 
12 MINE OF V.'EALTH, AND 
 
 Commosi tJin. — Whiskey, thirty-five gallons ; spirits of nitre, five 
 ounces ; oil of juniper, three quarters of an ounce, and oil of lavender, half 
 an ounce, dissolved in half a gallon of alcohol ; loaf sugar three pounds. 
 Mix well, and let stand twenty four hours. 
 
 ComiMOai RllfiU. — Whiskey, thirty gallons ; tincture of kino, and 
 spirits of nitre, each four ounces ; half an ounce of oil of carraway in 
 half a gallon of alcohol; loaf sugar, ten pounds. Mix well, and let 
 stand twenty four hours. 
 
 ConaillOSl Wmes. — The following formula will answer for any 
 of the ordinary kinds of wine, by simply adding to it five gallons of the 
 stock wine, for which it is named. — Worked cider, thirty gallons ; good 
 brandy, one gallon ; cream of tartar one pound ; milk to settle one quart, 
 or the whites and shells of four eggs beat up well together. It should 
 be well worked, and then add the five gallons of stock wine. Let stand 
 for twenty-four hours, then draw off and bottle. 
 
 CommOBl Hitters. — Without any exceptions one of the best 
 stomachic bitters ever manufactured, and but very little known. — Pre- 
 pared whiskey, or clean proof spirits, fifty gallons ; coriander seed, thir- 
 teen pounds; cassia four pounds ; ginger, calamus, and camomile flowers, 
 each two pounds ; orange and lemon peel, each two and a half pounds . 
 caraway seed, five and a half pounds ; Virginia snake root, half a pound ; 
 aniseed, cochineal, and cloves, each one pound ; red sanders, half a 
 dozen. The red sanders and cochineal should be ground together and 
 put into a long woolen sack dropped through the bung hole of the cask, 
 with a string so as to be withdrawn when necesary. The other arti- 
 cles should be well bruised and infused in the spirit or whiskey, mixing 
 it well occasionally for at least fourteen days. Then draw off and add 
 three pounds of loaf sugar and one ounce of saturated tincture of gentian 
 root. Bottle and seal up carefully for use. If pure Jamaica or Santa 
 Cruz rum can be obtained add five gallons, with the sugar and gentian 
 and it will greatly improve it. 
 
 Creme de Macasons. — P^-le sugar, seven pounds ; proof spirits 
 eight pounds ; water, ten pounds ; white sugar, eight pounds ; blanched 
 bitter almonds bruised, half a pound ; powdered cloves, fifty grains ; 
 powdered mace, fifty grains ; tinge it with tincture of turnsole and cochi- 
 neal to a violet color. Mix and work well for ten days, then let settle 
 and bottle. 
 
 Cremc dc ]\oyeau d']?IartiEfisque. — White sugar, one hundred 
 pounds; proof spirits fifteen gallons ; orange flower water, half a gallon ; 
 bruised biV.er almonds, three pounds ; esseaco of lemons, one ounce ; 
 
GUIDE FOR THE MILLION. 18 
 
 water, twenty-five gallons ; work up the almonds and the essence in the 
 spirit for fourteen days, keeping the cask well bunged, then add the 
 sugar dissolved in the water, let them stand for a month, then strain 
 through a flannel bag and bottle. 
 
 Creme de Sarl^adoes. — Two dozen lemons sliced; six large 
 citrons sliced ; fresh balm leaves half a pound ; white sugar, thirty pounds ; 
 proof spirits, three gallons ; water, four gallons ; put the fruit into the 
 spirits and work up well for four days, then pour the water on the baim 
 leaves ; steep for half an hour ; lastly add the spirit. 
 
 CuB*a<^oa, ]\©. fi. — Cinnamon, two ounces ; brandy or proof spirits, 
 three quarts ; white sugar, two pounds and a half; Seville oranges, two 
 dozen ; mix and work well for three weeks, then let settle and bottle. 
 
 ;2. — Proof spirits, ten pounds ; water, five pounds : white sugar, four 
 pounds ; peelings of six Seville oranges ; powdered cassia, two scruples ; 
 powdered mace, two scruples ; brazil, one ounce ; burned sugar to give 
 a tint ; work up well for ten days and then strain off and bottle. 
 
 3. — Highly rectified spirits, five gallons; fresh orange peel, four 
 ounces ; oil of bitter almonds, one drachm ; oil of cassia, one drachm ; pul- 
 verized brazil wood, two ounces ; clarified syrup, two quarts ; let the in- 
 gredients be well stirred up every day for a fortnight, then add one gal- 
 lon of water and color it with caramel, or burned sugar, and let it stand 
 to clear ; and if not quite clear in three days pass it through a filtering 
 bag. Bottle. 
 
 £ssence of Feppemtilit. — Oil of peppermint, one pound ; rec- 
 tified spirits, two gallons ; green peppermint to color ; mix well, settle 
 and bottle. 
 
 Eogllsll Criia. — Clear rectified spirits, one hundred gallons ; English 
 juniper oil, one and a half ounce ; angelica essence, half an ounce ; bitter 
 almond oil, half an ounce ; oil coriander, half an ounce ; oil of carraway, 
 half an ounce ; put these into the rectified spirit and mix well during 
 three days, then add forty-five pounds best loaf sugar, dissolved in a 
 small quantity of rain or distilled water, again mix well and add four 
 ounces of roche alum, and two ounces of salts of tartar. Work the 
 whole up well for a day, let settle and bottle. 
 
 Englisli Imitation MolIaBld €riil. — Juniper berries, two 
 pounds ; proof spirit, eighty-three gallons ; water sufficient to draw off 
 one hundred gallons; mix and work up well for ten days, let settle 
 and bottle. 
 
 Essence oC Giuig'er. — Capsicum, one drachm ; bruised ginger, 
 
14 MINE OF WEALTH ; AND, 
 
 three ounces ; alcohol, one pound ; mix and work well for ten days. 
 Bottle. 
 
 Flask. — Thick sugar coloring, nine parts ; extract of capsicum, three 
 parts ; mix. This is used to color and give false strength to weak bran- 
 dies, &c. Sugar coloring is made by roasting coarse brown sugar to a 
 dark color and then bui'ning it with any hot iron instrument ; or loaf 
 sugar burned in the same manner. 
 
 €ieiltiail Bitters. — Bruised gentian root, four ounces ; cassia 
 bark, two ounces ; fresh orange peel, five ounces ; bruised cardamon seed, 
 one ounce, Jamaica or Santa Cruz rum, one gallon. "Digest for eight 
 days, then decant the clear liquor, press out the sediment, pour on it 
 five pints of water, digest again for two days, press out agaiu and add 
 the two liquors together and dissolve in them two pounds of loaf sugar. 
 
 €fiWigev Beer, ]¥o. I. — Bruised ginger, two ounces ; water five 
 gallons ; boil for an hour, then add when sufficiently cool, loaf sugar, three 
 pounds ; cream of tartar, one and a half ounce ; essence of lemon, one 
 drachm ; yeast, half a pint ; mix, then strain, bottle and cork down 
 with cord if for immediate use, but if to be kept for a time then secure 
 with wire. 
 
 If the beer is liked stronger make in the proportion of two pounds 
 of sugar and one ounce of ginger to each gallon of water. 
 
 9. — One and a half ounces of well sliced ginger ; one ounce of cream 
 of tartar ; one lemon sliced ; one pound of white sugar ; put the above 
 into an earthen vessel and pour on them one gallon of boiling water. 
 When cold add a table spoonful of yeast, and let the whole stand for 
 twenty four hours, skim, bottle and cork down well and in three days 
 it will be fit for use. 
 
 3. — White sugar, four pouiids ; water, nine gallons ; well sliced ginger, 
 two pounds ; citric acid, sixty grains. Pour the water hot (not boiling) 
 ou the ginger, and when cool, mash up and add two sugar loaf, or 
 sweet pine apples, well ripe, then add the sugar and citric acid. Clear 
 the whole with the whites and shells of two eggs well beat up — let 
 stand four days and bottle carefully. 
 
 JiJ^^The above ginger beer stands unrivalled and this receipt has 
 been sold as high as one hundred dollars. 
 
 Clinker Pop, Wo. 1. — Cream of tartar, one pound ; ginger, one 
 and a half ounces ; white sugar, seven pounds ; essence of lemon, one 
 drachm; water, six gallons; yeast, half a pint; mix and work well, lot 
 settle, strain, bottle and cork down with cord. 
 
GUIDE FOR THE MILLIOIST, 15 
 
 g. — Cream of tartar, one and a half ounces ; sliced ginger, one ounce 5 
 white sugar, twelve ounces ; oranges sliced, three ; boiling water, one 
 gallon ; work well, let settle until clear, add a little yeast, draw off and 
 bottle. 
 
 Ginger 'Wine. — Water ten gallons ; white sugar, thirty pounds 5 
 bruised ginger, fifteen ounces ; four eggs beat up ; boil well and skim, 
 then pour the liquid hot on six lemons cut up in thin slices, work 
 up well, rack and ferment, then add two quarts of proof spirits aad 
 one pint of finings of isinglass to clear up — bottle. 
 
 J"ailiaica Mitiaa. — Brown oil of rum, six ounces ; oil of pimento, 
 half an ounce ; dissolved on sugar and mixed in a quart of ninety- 
 five per cent, alcohol ; proof spirit, thirty-five gallons. Mix well and 
 re-cask after twenty-four hours. 
 
 lieinofil Sraatdy. — Proof spirit, seventy gallons ; essence of 
 lemon, three ounces ; sugar, fifty pounds ; dissolved in twenty gallons of 
 water ; mix and work well for fourteen days, let settle and bottle. 
 
 liemon Cordial. — Essence of lemons, two ounces; proof spipt, 
 twenty-five gallons ; mix and work up well ; then add fifty pounds sugar, 
 dissolved in twenty gallons of water ; mix well, work up for twelve 
 days, clear with the whites and shells of eight eggs beat up to a froth, 
 and bottle. 
 
 JLeiMOii Peel, Essence oi^— Oil of lemons, six drachms ; proof 
 spirit, one pound ; mix well. 
 
 Itiqnodilla. — Take the fresh peelings of one dozen each of oranges 
 and lemons, and steep them for three days in three gallons of brandy or 
 rum ; then add, water two gallons ; sugar, eight pounds ; mix, filter and 
 bottle. 
 
 Madeira Wine. — Cider, forty gallons ; cherry brandy, six gallons ; 
 proof spirit, two gallons ; tartaric acid, one quarter of a pound ; oil of 
 bitter almonds, half an ounce infused in ninety-five per cent, alcohol ; 
 raisins, five pounds. Digest and mix well for ten days. 
 
 Mixed Sitters. — Fresh orange and lemon peel, wild cherry, eo- 
 lomba root, quassia and camomile flowers each one ounce ; proof spirit, 
 half a gallon. Digest for eight days, strain and express all the liquor, 
 and add half a pound of loaf sugar and a little tincture of cochineal for 
 coloring. 
 
 Me^BT England Mlini. — Whiskey, twenty-seven gallons ; New 
 England rum, three gallons ; ninety -five per cent, alcohol, half a gallon ; 
 liquorice root, three ounces ; orris root, two ounces ; spirits of nitre, one 
 ounce ; mix well and digest for twenty -four hours. 
 
16 MINE OF WEALTH ; AND, 
 
 IVoyean. — ^Bruised bitter almonds, four ounces ; cassia and cloves 
 braised, each one quarter of an ounce ; essence of orange peel, one 
 drachm ; essence of lemon peel, one drachm ; proof spirit, twenty gal" 
 Ions ; mix and work well, and then add sugar, thirty pounds, dissolved 
 in five gallons of water. Mix, let settle and bottle. 
 
 Orangeade. — Sugar, one pound ; tartaric acid, one quarter of an 
 ounce; essence of oranges, thirty-five drops; rub well together then 
 add three quarts of water. This is a most refreshing drink. 
 
 Orange Peel, Esseiace of' — Orange peel, one pound; proof 
 spirit, one gallon ; work well for ten days, let settle and bottle. 
 
 Another. — Orange peel, one pound; proof spirit, one pound; work 
 well, for two days, then add six pints of white wine, work for one day, 
 draw off the clear and bottle. 
 
 Orange T'V^jne. — Take two hundred of the finest ripe and juicy 
 oranges and forty lemons, or Seville oranges instead of the lemons, peel 
 them as thin as possible, then pour eleven gallons of boiling soft water 
 upon the peelings ; let stand ten or twelve hours then strain and add 
 the expressed juice of the oranges and lemons and thirty pounds of 
 white sugar, work the whole well and ferment with half a pint of yeast 
 for four or five days. Now cask and add one a half gallons of 
 French brandy. Bury the cask closely and let stand six months to 
 ripen, when it will be found perfectly clear and ready for bottling. 
 The whites of two dozen eggs boiled in the water before pouring on 
 the peelings is found to be a great improvement. 
 
 Peach. Brandy. — Bruised bitter almonds, three pounds j proof 
 spirit, one hundred gallons ; sugar, sixty pounds ; dissolved in thirty 
 gallons of water; mix and work well for fourteen days, color with 
 brandy coloring if required, let settle and bottle. 
 
 Peach Wine. — Full ripe peaches, one hundred pounds; water, 
 twenty gallons ; white sugar eighty pounds ; cream of tartar dissolved 
 in boiling water, one and a half pounds. Digest the whole well for fif- 
 teen days occasionally stirring up well, then add one quart of best brandy 
 and let stand bunged close for six months. Draw off and bottle. 
 
 Peppermint Cordial. — White sugar, one hundred and ninety-six 
 pounds ; water, fifteen gallons ; break up the sugar and put into a one 
 hundred and twenty gallon cask, and pour the water on it, then work 
 it up well until all the sugar is dissolved ; and add English oil of pepper- 
 mint, two ounces ; proof spirit forty gallons ; mix well, then add sufficient 
 water to make one hundred and six gallons. Let it stand until clear/ 
 then bottle. 
 
qmiDE FOR THE MILLION". 17 
 
 Pine Apple Cordial. — Proof spirits,, ten gallons ; white sugar, 
 eighty pounds, in as much water as is necessary to dissolve it ; ten 
 sugar loaf pine apples, soft, ripe and in the rind, well iliashed; mix well 
 and work for ten days, then add four drachms otto of roses ; let settle 
 and bottle. 
 
 Port Wine, ]?¥o. 1. — Burgundy port wine, five gallons ; elder- 
 berry wine, fiftee-n gallons; brandy half a gallon; white sugar,, three 
 pounds ; alum, three ounces. Mix well and digest for about two months 
 stirring occasionally ; then put in a fresh cask, bung close and let stand 
 at least twelve months before using. 
 
 3. — Cider, twenty-seven gallons ; cherry brandy, six gallons ; proof 
 spirit, five gallons ; sugar syrup, two gallons ; alcanet root, four pounds ; 
 tartaric acid, half a pound ; a.lum, four ounces. Mix and treat as above. 
 
 3. — Cidei*, twenty-four gallons ; juice of elderberries, six gallons; 
 port wine, four gallons ; brandy, one and a half gallons ; isinglass, four 
 ounces ; dissolved in one gallon of cider. Bung down and treat as above. 
 
 Prepared 'Whiskey. — Common whiskey, twenty-eight gallons ; 
 unslacked lime, one pound ; alum, half a pound ; sweet spirits of 
 nitre, one pint. Mix well and digest twenty-four hour. 
 
 Raisin Wine. — To every eight pounds of good raisins add one 
 gallon of cold soft water. Put the whole into a vat or large tub, and 
 keep well worked up every twenty-four hours until thoroughly sweet and 
 fit to draw oft. The vat or tub anust be kept well covered with a mat 
 or cloth. If the weather is warm the wine is fit to draw off generally 
 in four or five weeks-— if cool seven or eight weeks. Cask but simply 
 cover the bunghole with a piece of cloth to keep out the dust. Let 
 stand about five months, then draw off into a fresh cask, carefully filter 
 ing the lees. If not clear and bright, refine with isinglass dissolved in 
 some of the wine, putting it in quite cold, and let rest a few days. 
 Now add one gallon of the best brandy to each fourteen gallons of the 
 ^ine, and let stand for about three months when it Will be fit for u^. 
 
 Ratafia. — (Britisll.) — Bruised bitter almonds, five pounds ; well 
 bruised nutmegs, ten ounces; white sugar, ten pounds; ambergris, ten 
 grains ; strong French brandy, six gallons ; mix and work well, keeping 
 closely bunged, for a fortnight, then filter and bottle. 
 
 Ratafia de Curacoa. — Yery superior proof spirit, two gal- 
 lons and a half ; peelings of one dozen fine quality sweet oranges ; 
 infused for fifteen days then add ten pounds of white sugar, dissolved 
 in one gallon of water ; mace and cinnamon, each, well bruised, one 
 3 
 
18 MINE OF WEALTH; AND, 
 
 cjuarter of an ounce ; ground Brazil wood, one ounce ; bitter almonds, 
 well bruised two pounds. Infuse the whole for ten days more, bring 
 up the color, with brandy cploring, filter and bottle. 
 
 Ratafia des Dames. — Stoned and bruised black currants, four 
 pounds ; cloves, one and a half drachms ; cinnamon, two and a half 
 drachms ; proof spirit, one gallon and a quarter ; white sugar, three 
 pounds; digest well for fifteen days, in a close vessel, occasionally 
 shaking it — ^let settle three days after last shaking, strain and bottle. 
 
 Ratafia de Woyeail. — Bruised bitter almonds, two ounces ; proof 
 spirit, one gallon ; two pounds of sugar dissolved in three pints of water*, 
 cassia bruised, one quarter of an ounce ; cloves, one quarter of an ounce ; 
 mix and work well for twenty days, then filter and bottle. , , 
 
 Rhubarb Wimc. — (Cliampagiric.) — To every gallon of soft 
 water, add five pounds of ripe rhubarb, cut into thin slices and well 
 bruised ; let stand nine days stirring well three times a-day ; keep the 
 tub or vat in which it is well covered with a cloth ; strain, and to every 
 gallon of the liquor add four pounds of white sugar, two lemons sliced 
 with peeling, and refine with one ounce of isinglass to every nine gal- 
 lons ; let ferment three weeks, add one pint of brandy to each ten gallons 
 and bring up. Make it in July and bottle in October, and put one table- 
 spoonful of brandy and a teaspoonful of white sugar in each bottle when 
 corking. 
 
 Rum SSiraib, IVo. 1. — Oranges and lemons four dozen each j 
 loaf sugar, twenty-five pounds ; rub the sugar on the fruit until the 
 whole of the rind is off, then add twelve gallons of rum and allow the 
 sugar to dissolve in the spirit; mix and add of lemon juice and orange 
 juice each one gallon and a half and six gallons of water that has boiled 
 and cooled again. Mix well, digest three days. j' 
 
 2, Tartaric acid, five pounds ; white, sugar, one hundred and twelve 
 
 pounds ; oil of lemons, four drachms ; oil of oranges, four drachms ; put 
 them into an eighty gallon (or larger) cask, and add ten gallons of water. 
 Work well until the sugar is dissolved, then add rum proof twenty-five 
 gallons, and water to make up the whole to fifty-five gallons ; coloring 
 one quart ; clear with twelve entire eggs, well beat up ; add now one 
 dozen Seville oranges finely sliced, and three quarters of an ounce 
 of bruised bitter almonds. Mix the whole well, let stand until clear 
 and bottle. 
 
OUIDE FOB THE MILLION. , 19 
 
 Itye "Wlftiskey. — Good com whiskey, thirty-eight gallons ; high 
 wines, three gallons ; peaches bruised up, two pounds ; sugar, two 
 pounds. Digest and mix well up for eight days. 
 
 ^anta Craaa I&UIII. — Prepared whiskey, twenty-five gallons ; 
 Santa Cruz rum, three gallons; oil of carraway seed, one ounce ; spirits 
 of nitre, four ounces^ tincture of kino, half; a^ o^ince. Digest twenty- 
 four hours.. . ,.; f; u ...1. , i, f 
 
 Sherry Wine. — Soft old racked cider, forty gallons ; proof spirit, 
 two gallons ; raisins, five pounds ; sherry wine, six gallons ; bitter 
 almond oil, half an ounce -dissolved in alcohol. Let stand ten days, fine 
 down ^'fiid re-cask. :^. oiui^im xaa Kioit 9"iaq li 
 
 Sig^lis of liOTe.— Proof spirit, three gallons'; wMte s'flgar," dis- 
 solved in one and a half gallons of common rose water, eight pounds ; 
 mix and add tincture of cochineal, to color. A fashionable cordial. 
 
 Tomato WiBie. — The following recipe for the making of tomato 
 wine, will retain all the well known medicinal properties of the fruit, 
 and good judges unaware of its nature ha'V^e prdnounced It excellent ea- 
 tawba wine. Express the juice of fully ripe tomatoes, but perfectly 
 sound, and add one pound of loaf sugar, to each quart of the juice and 
 bottle. In a few weeks it will have the appearance and flavor of wine 
 of the best quality, No alcohol is needed to preserve it. Mixed with 
 water it is a delightful and refreshing beverage for the sick. 
 
 liV"liite Elder Flower "Witte. — (Imitation Frontinac) — Boil 
 eighteen pounds of white sugar in six gallons of water, and the whites 
 of two eggs. Well beaten up ; then skim repeatedly until no more rises, 
 then add a quarter of a peck of elder flowers from the tree. Do not 
 keep them on the fire. When nearly cold stir in four or five spoonsful 
 of good yeast and the juice of four lemons and work well into the liquor, 
 and keep well stirred daily for eight days, then add six pounds of the 
 best raisins stoned. Bung the cask close anji let stand si,?: months then 
 bottle. ! Jr.jinao r^rriw "Jo J-iji'iiqa 'tv> X'^'^«*^-'P 
 
 WTltsliey Cord5aI.— Bruised cassia, one ounce ; bruised ginger, 
 one ounce ; coriander seed, one ounce ; mace, cloves, and black pepper 
 each iialf an ounce ; saffron, one ounce and a half; steep for five days 
 in four gallons of whiskey, then add twelve pounds of sugar dissolved 
 in five gallons of water. Clear with six eggs -beat up> Work well for 
 ten days then let settle and bottle. nvm.-/' v) 
 
 Wine Bitters, I^O. 1. — Any good wine will answer the purpose. 
 Bruised gentian root, lemon peel, juniper berries and wMl^sCameiia', 
 
■iO UlKK OF WEALTH; AND, 
 
 each one ounce and a half j braised cbinchona bark, eight ounces ; car- 
 bonate of soda, one ounce j wine, one g'allon. Digest for twelve days, 
 strain, press out the liquor and add half a pound of loaf sug^ar, 
 
 2.-^FoK Restoring a Jaded Stomach, — Chamomile, bitter orange- 
 peel, caraway seed, juniper berries— an ounce of each. Simmer slowly 
 in a pint and a half of water till reduced to a pint. Strain and bottle. 
 Take half a wine-glassful in an equal quantity of wine, say an hour be- 
 fore dinner, daily. Unequalled in convalescence when bitter inedieines 
 have not been much taken previously. 
 
 "Wines,— How TO Detect Adulteration of.-— Champagne wine, 
 if pure from any mixture not belonging to it forms a star in the centre 
 of the effervescing froth, when poured into a glass standing on a table. 
 Poor and adolterated wine named champagne is thus easily detected, as 
 are also home made imitations from any fruit whatever, many of which 
 owing to their sparkling qualities and close approach to real champagne 
 have deceived some of the best judges of the wine. All other wines 
 may easily be tried by slaking a piece of quick lime in water and bot- 
 tling for use when perfectly clear and transparent. To test the suspected 
 wine half 611 a wine glass with the lime water and fill up with the wine j 
 if it turns black or muddy it is impure and adulterated if not the liquid 
 will remain clear. 
 
 HVoodeft Casks. — Wine and other liquors are subject to consider- 
 able loss and even to changes which deteriorate them in consequence 
 ©f the porosity of the wooden casks in which they are kept. These evils 
 may be prevented by drying and warming the casks, and then causing 
 their interior to imbibe pure fused parafine. 
 
 J¥c»te on E^Ksential Oils.-— All the essential oils mentioned itt 
 the preceding receipts must be thoroughly killed in spirits of wine before 
 being added to the other ingredients. By killing is meant that tbey 
 mix thorougly with the spirits of wine without appearing oily. The 
 quantity of spirits of wine cannot be determined upon, but by beginning 
 with double the quantity that there is of oil, if Bot enough more can be 
 added, until it is thoroughly mixed, 
 
 mack and Red Bottle IVax.— As the bottling of wines 
 Imd liquors properly is of the last importance, the following preparations 
 will be fotsnd of greast utility for corking. 
 
 Red "Wax. — Common resin, twenty pounds; tallow, five pounds; 
 lampblack, four pounds f melt and mix with a gentle heat. 
 
 Common Wax* — Kesln, pitch and ivory black in equal part9. 
 Prepare a& above. 
 
GUIDE FOB THE MILLION. 2J 
 
 To make this Chapter as complete as possible^ and at the same 
 time give varied information, we annex the following highly valua- 
 ble and important receipts for Summer and Winter Drinks and bev- 
 erages : — 
 
 RECEIPTS. 
 
 /Summer Drinks, and Beverages, 
 
 Appleade. — Cut two large apples in slices, and pour a quart of boil- 
 ing water on them, strain well, and sweeten. To be drank when cold, 
 or iced. 
 
 Apricot Eliervescmg: ]>rink« — Take a pint of the juice 
 of bruised apricots, filter until clear, and make into a syrup with half a 
 pound of sugar, then add one ounce of tartaric acid, bottle, and cork well. 
 For a tumbler three parts full of water, add two tablespoonfuls of the 
 syrup, and a scruple of carbonate of soda, stir well, agd drink while 
 effervescing. ■» ,<)'!('-. . - . 
 
 JjBarley "Water. — 1. Pick clean, and wash well a handful of com- 
 mon barley, then simmer gently in three pints of water with a bit 
 of lemon-peel. Prepared thus, it does not nauseate like pearl barley 
 Waftefj" ,,i 
 
 ^. — Take two ounces and a half of pearl barley : wash well, then add 
 half a pint of water, and boil for a little time, throw away the liquor, 
 pour four imperial pints of boiling water on the barley, boil down to 
 two pints, strain, flavor with sugar, and lemon-peel if wished. 
 
 Barley "Water, Compound. — Boil two pints of barley water, 
 and a pint of water together, with two ounces and a half of sliced figs, 
 half an ounce of licquorice root sliced and bruised, and two ounces and 
 a half of raisins. Reduce to two pints, and strain. 
 
 Beer, Treacle. — Take a pound and a half of hops, and boil in 
 thirty-six gallons of water for an hour, then add fourteen pounds of trea- 
 cle, and a little yeast to work it ; ferment, and bottle. 
 
 Srown Sprwce Beer. — Pour four gallons of cold water into a 
 nine-gallon barrel, then add four gallons more, quite boiling, and six 
 poiinds of molasses, with about eight or nine table-spoofuls of the es- 
 sence of spruce, and on its getting a little cooler, the same quantity 
 of good ale yeast. Shake the barrel well, then leave with bung out for 
 three days ; bottle in stone bottles, cork well, wire carefully, pack in 
 sand, and it will be fit to drink in two weeks. 
 
i& 
 
 MINE OF WEALTH, AND 
 
 Capillaire I?Iock, IVo. 1. — Take three pounds and a half of 
 loaf sugar, three quarters of a pound of coarse sugar, two whites of eggs 
 well beaten with the shells, boil together in a pint and a half of water, 
 and skim carefully. Then add an ounce of orange-flower water, strain 
 and put into perfectly dry bottles. When cold, mix a tablespoonful or 
 two of this syrup in a little warm or cold water. 
 
 9. — Mix two teaspoonsful of curacoa with a pint of syrup. 
 
 3. — Boil a quart of water well, add three pounds of white sugar, the 
 white of an egg ; skim, and boil to a syrup ; then add while warm, 
 four tablespoonsful of orange-flower water, strain, and use the same as 
 the others. 
 
 Capillaire, TrHe.--Take forty-eight grains of Canadian maiden- 
 hair, (adianfum pedatum) , six drams of boiling water, and an ounce and 
 twenty grains of white sugar. Infuse two-thirds of the maiden-hair in 
 the water, strain, dissolve the sugar in the infusion. Clarify with the 
 white of an egg, pour it over the remainder of the maiden-hair, placed 
 in a water-bath, digest for two hours, and strain the syrup. For large 
 quantities the proportions are: — maiden-hair, one hundred ninety-two 
 parts. Boiling water, one thousand five hundred parts. White sugar, 
 two thousand parts. 
 
 Cherry Drank. — Prepare the same as apricot, substituting the 
 cherry juice for the other fruit. 
 
 Cobbler, Sherry. — Take some very fine and clean ice, break into 
 small pieces, fill a tumbler to within an inch of the top with it, put a ta- 
 blespoonful of plain syrup, capillaire, or any other flavor — some prefer 
 strawberry — add the quarter of the zest of a lemon, and a few drops 
 of the juice. Fill with sherry, stir it up, and let it stand for five or six 
 minutes. Sip it gently through a straw. 
 
 Cool Tankard. — Put into a quart of mild ale, a wine-glassful 
 of white wine, the same of brandy, and capillaire, the juice of a lemon, 
 and a little piece of the rind. Add a sprig of borage or balm, a bit 
 of toasted bread and nutmeg grated on the top. 
 
 Cranberry Drink. — Put a teacupful of cranberries into a cup 
 of water, and mash them. Boil, in the meantime, two quarts of water 
 with one large spoonful of oatmeal, and a bit of lemon-peel ; add cran- 
 berries, and sugar, (but not too much, otherwise the fine sharpness of the 
 fruit will be destroyed) a quarter of a pint of white wine, or less, accord- 
 ing to taste ; boil for half an hour, and strain. 
 
 Curds and Whey— Cheap JTIethod.— Add six grains of cit- 
 
GUIDE FOR THE MILLION. 23 
 
 ric acid to a wineglassful of milk, and the result will be a pleasant 
 acidulous whey, and a fine curd. 
 
 Curds; and "Whey — ItallaBi MetSaod. — Take several of the 
 rough coats that line the gizzards of turkeys and fowls, cleanse from 
 the dirt, rub well with salt, and hang them up to dry ; when required 
 for use, break off some of the skin, pour boiling water on, digest for 
 eight or nine hours, and use the same as rennet. 
 
 Cnrrant "Water. — Take a pound of currants, and squeeze into a 
 quart of water ; put in four or five ounces of pounded sugar. Mix well, 
 strain, and ice, or allow to get cold. 
 
 !Drink. ©iVlBte. — Mix a bottle of cider, half a bottle of perry, 
 atid the same of sherry, with half a gill of brandy, then add a sliced 
 leinon, the rind pared as thin as possible, and a toasted biscuit, which is 
 to be added to the liquor as hot as possible. Drink iced or cooled. 
 '^^EffervesclBig liCmoiiade. — Boil two pounds of white sugar 
 with a pint of lemon-juice, bottle and cork. Put a tablespoonful of the 
 syrup into a tumbler about three parts full of cold water, add twenty 
 grains of carbonate of soda, and drink quickly. ' 
 
 Ginger Seer, Iiadiail. — To ten quarts of boiling water, add 
 two ounces of pounded ginger, one ounce of cream of tartar, two limes, 
 and two pounds of sugar. Stir until cold, then strain through flannel 
 until quite clear, adding a pint of beer, and four wineglassesful of good 
 toddy. Bottle, tie down the corks, skake each bottle well for some time, 
 place them upright, and they will be fit to drink the next day. This 
 does not keep long. 
 
 Ginger liemonade. — Boil twelve pounds and a half of lump 
 sugar for twenty minutes in ten gallons of water ; clear it with the 
 whites of six eggs. Bruise half a pound of common ginger, boil with 
 the liquor, and then pour it upon ten lemons pared. When quite cold, 
 put it in a cask, v^th two tablespoonsful of yeast, the lemons sliced, and 
 half an ounce of isinglass. Bung up the cask the next day ; it will be 
 ready to bottle in three weeks, and to drink in another three weeks. 
 
 Hippocras. — Digest for three days half a drachm of mace, ginger, 
 cloves, nutmegs, and gatingale, in three quarts of Lisbon wine, and also 
 carraway, add an ounce of cinnamon. Strain, and mix twenty ounces 
 of white sugar with the liquor. 
 
 Imperial, Bottled. — Pour a pint of boiling water on a drachm 
 of creamof tartar, flavor with lemon-peel and sugar, and bottle. 
 'Imperial Brisik. — Put half an ounce of cream of tartar, four 
 
24 MINK OP WEALTH; AND, 
 
 ounces of white sugar, and thi'ee ounces of orange-peel, into a pan ; 
 pour three pints of boiling water on, strain, and cool. 
 
 IllipeB'sa3 F05>. — Take three ounces of cream of tartar, an ou^ce 
 of bruised ginger, a pound and a half of white sugar, an ounce of lemon- 
 juice, and pour a gallon and a half of boiling water on them, add two 
 tableapoonsful of yeast. Mix, bottle, and tie down the corks as usuaL 
 
 Kin^ Ch|>. — Take the rind and juice of a lemon, a lump of sugar,,, 
 a small piece of bruised ginger, and pour on them about one pint and a 
 half of boiling water ; when cold, strain, add a wineglassfal of sherry^ 
 and ice. 
 
 liemonade. — Take sixteen lemons, pare thin, cut in halves, squeeze 
 well, and throw all into a pan ; add a pound and a half of white sugar, 
 a gallon of boiling water, and five tablespoonsful of white wine (four 
 if sherry), mix, strain, and cool. 
 
 jUaisit eFwlei?. — Put about a dozen of the young sprigs of mint into 
 a tumbler, add a tablespoonful of white sugar, and half a wineglassful 
 of peach, and the same of common brandy, then fill up the tumbler with 
 pounded ice. ' 
 
 ©range I>rank, Effervescing. — Put the juice of six or eight 
 oranges, two quarts of boiling water, and two drachms of tartaric acid 
 into a bottle. When required for use, pour out a tumblerftil, and add 
 thirty grains of carbonate of soda. 
 
 Poor Man's Champagne. — Put a pint of Scotch ale into a 
 jug, and add a bottle of good ginger beer. 
 
 Quince Syrup. — Grate quinces, pass the pulp through a sieve, 
 then set before the fire for the juice to settle and clarify ; strain and add 
 a pound of sugar (boiled down) to every four ounces of juice ; remove 
 from the fire, and when cold, bottle for use. A tablespoonful of this 
 syrup will flavor a pint of water. 
 
 Royal I^eanonade. — Pare two Seville orangee and six lemons 
 as thin as possible, and steep them four hours in a quart of hot water ; 
 boil a pound and a quarter of loaf sugar in three pints of hot water, 
 skim it, and add the two liquors to the juice of six China oranges and a 
 dozen lemons ; stir well, strain through a jelly-bag, and ice. 
 
 Raspberry Sherbet — Add half an ounce of raspberry vinegar 
 to half a pint of iced water. 
 
 Raspberry Vinegar. — Put a pound of fine fruit into a bow], 
 pour upon it a quart of the best white wine vinegar, next day strain the 
 liquoT on it piund of fresh raspberries; the following day do the same, 
 
GUIDE FOR THE MILLION. ^ 
 
 but do not squeeze the fpuit only drain the liquor ^s dry as you oan. 
 Bottle, and cork well, then cover the corks with bottle cem^jQt. , ,, 
 
 Sangaree. — Mix a bottle of Marsela wine with a bottle and a half 
 of iced water, sweeten with loaf sugar, and flavor with lemon-juice, apd 
 grated nutmeg. vn;- 
 
 Sherbet, liemon. — Mix half a dram of tartaric acid, an ounce 
 and a half of white sugar, with half a pint of water, and flavor with 
 essence of lemons. i\oBr'ib ^ 
 
 Supreme Mectar. — Put in a nine gallon cask six pounds of moist 
 sugar, five ounces of bruised ginger, four ounces of cream of tartar, 
 four lemons, eight ounces of yeast, and seven gallons of boiling water. 
 Work two or three days, strain, add brandy one pint, bung very close, 
 ajid in fourteen days bottle, aud wire down. 
 
 Tamarind ©rink.— Boil three pints of water with an otince and 
 a half of tamarinds, three ounces of currants, and two ounces of stoned 
 raisins, till about a third has evaporated. Strain, add a bit of lemon- 
 peel, which is to be removed in half an hour, then cool. 
 
 IVhite Spruce Beer. — Take six pounds of white sugar, four 
 ounces of essence of spruce, ten gallons of boiling water, and an ounce 
 of yeast. Work the same as in making ginger beer, and bottle imme- 
 diately in half pints. Brown spruce beer is made with treacle ii^ 
 stea4 Gf sugar. 
 
 ' ' Winter Drinks, and Beverages. 
 
 Aleberry. — Mix two large spoonsful of fine oatmeal in sufficient 
 sweet small beer, two hours previous to using it; strain well, boil, and 
 sweeten according to taste, Pour into a Warm jug, add wine, lemon 
 juice, and nutmeg to taste, serve hot with thin slips of toast or rusk. 
 
 Ale, Iflufiled. — Boil a pint of good sound ale with a little grated 
 nutmeg and sugar. Beat up three eggs, and mix them with a little cold 
 ale ; then add the hot ale to it gradually, and pour backwards and for- 
 wards from one vessel to the other several times, to prevent it curdling. 
 Warm, and stir till it thickeu^, then add a tablespoonful of brandy, and 
 serve hot with toast. 
 
 Arrack, Mock. — Take a scruple (twenty grains) of benzoic acM, 
 and add to a quart of rum. Prepare punch with it. i 
 
 Athol Brose. — Add two wineglassesful of Scotch whiskey to a 
 wineglassful of heather-honey ; mix well, and then stir in a well-beaten 
 new laid egg. ''^'^P "•' Jnod« iiod it Jo'l 
 
26 MINE OF WEALTH; AND, 
 
 ^Bang. — Take a pint of cider and add to a pint of warm ale; 
 sweeten with treacle or sugar to taste, grate in some nutmeg and ginger, 
 and add a wineglassful of gin or whisky. 
 
 Bishop. — Take three smooth-skinned and large Seville oranges, 
 and grill them to a pale brown color over a clear slow fire ; then place 
 in a small punch-bowl that will about hold them, and pour over them 
 half a pint from a bottle of old Bordeaux wine, in which a pound and a 
 quarter of loaf sugar is dissolved ; then cover with a plate, and let it 
 stand for two days. When it is to be served, cut and squeeze the 
 oranges into a small sieve placed above a jug containing the remainder 
 of the bottle of sweetened Bordeaux, previously made very hot, and 
 if when mixed it is not sweet enough, add more sugar. Serve hot 
 in tumblers. 
 
 Some persons make Bishop with raisins or Lisbon wine, and mace, 
 cloves, and nutmegs, but it is not the proper way. 
 
 Cardinal is made the same way as Bishop, substituting ol(l 
 Rhenish wine for the Bordeaux. 
 
 Clary, Mock. — Warm a bottle of claret, sweeten with honey, and 
 add allspice and cloves to taste. Serve hot. 
 
 CramliailllbuSfl. — Take two bottles of light porter or ale, and boil 
 them in a pan. Then put into the liquor half a pint of rum, and from 
 half a pound to a pound of loaf sugar. After this has been boiling for a 
 few minutes, take the whole from the fire, and put into the mixture 
 the whites and yolks of from six to eight eggs, previously well whisked ; 
 stir the whole for a minute or two, and pour it into a punch-bowl, to be 
 drunk out of tumblers. It tastes well hot or cold. 
 
 Caudle, IVo. 1. — Make half a pint of fine gruel with very fine 
 groate or oatmeal ; add a piece of butter the size of a large nutmeg, 
 a tablespoonful of brandy, the same of white wine, a little grated nut- 
 Dicg and lemon-peel, and serve hot. 
 
 2, — Put three quarts of water into a pot, set over the fire to boil ; 
 miA hmooth as much oatmeal as will thicken the whole with a pint 
 of cold water, and when the water boils, pour in the thickening, and 
 add about twenty peppercorns finely powdered. Boil till pretty thick, 
 then add sugar to taste, half a pint of good ale, and a wineglassful 
 of gin, all warmed up together. Serve hot. 
 
 Caudle, Brown. — Take a quart of water, mix in three table- 
 spoonsful of oatmeal, a blade of mace, and a small piece of lemon-peel ; 
 let it boil about a quarter of an hour, skimming and stirring it well, but 
 
QVtt>E P'OR THE MILLION. 27 
 
 taking care that it does not boil over. When done^i Mrain through a 
 coarse sieve, sweeten to taste, add a little grated nutmeg^ a pint of good^ 
 sweet ale, and half pint of white wine ; then serve hot. 
 
 CaiadSe, Cwfld. — Boil a quart of spring water, when cold, add the 
 yolk of an egg, the juice' of a small lemon, six tablespoonsful of raisin 
 wine, and sugar to taste, i ii/iiw • : ; , , ;. i j 
 
 CaMcBlCj FSoiif. — Take''a'Wesge^tsj>b6nfnl oT finW flour, and rub it 
 into a smooth bat4;er, with five tablespoonsful of spring water. Put a 
 quarter of a pint of new milk into a saucepan, set over the fire, with 
 two lumps of sugar, and when it boils, stir the flour and water grad- 
 ually into it, and keep stirring for twenty minutes over a slow fire. 
 Nutmeg or ginger may be grated in, if thought proper. 
 
 Caildle, FlmiMBiaeFy. — Put half a pint of fine oatmeal into a quart 
 of spring water, and let it stand all night. In the morning stir it well, 
 and strain through a coarse sieve into a skillet or saucepan, then add two 
 blades of mace and some grated nutmeg; set on the fire, keep stirring 
 and let boil for a quarter of an hour, when if too thick, add a little more 
 water, and let it boil a few minutes longer ; then add half a pint of white 
 wine, a tablespoonful of orange-flower water, the juice of a lemon, the 
 same of an orange, sugar to taste, and a piece o| butter about the size 
 of a walnut; warm the whole together, thicken with the yolk of a 
 well-beaten egg, and drink hot. 
 
 Cawdle, ©atmeal. — Take a quart of ale, a pint of stale beer,, and 
 a quart of water ; mix all together, and add a handful of fine oatmeal, 
 six cloves, two blades of mace, some nutmeg, and eight allspice berries 
 bruised. Set over a slow fire, and let it boil for half an hour, stirring 
 it well all the time ; then strain through a coarse sieve, add half a 
 pound of sugar, or to taste, a piece of lemon-peel. Pour into a pan, 
 cover close, and warm before serving. 
 
 Caudle, ISice. — Make the same as flour caudle, using ground rice 
 instead of flour, and when done add cinnamon and sugar to taste, and 
 a wineglassful of brandy. 
 
 Caisdle, Tea. — Make a pint of strong green tea, pour it into a 
 Saucepan, and set over a slow fire. Beat the yolks of two eggs well. 
 and mix with half a pint of white wine, some grated nutmeg, and sugar 
 to taste; then pour into the saucpan, stir well until hot, and serve. ", 
 
 Cawdfle, WMte — Mix two tablespoonsful of fine oatmeal m " 
 quart of water, two hours before using it, strain through a sieve and ho:j 
 it, then sweeten with sugar, and season with lemon-juice and nutmeg 
 
aaB MmK OF wealth; and, 
 
 •: ^ifievilled Ale. — Cut a slice of bread about an inch thick, toast and 
 battel it, then sprinkle with cayenne pepper and ginger, and place in the 
 bottom of a jug, add a pint of warm ale, and sugar to taste. 
 
 I^SS Flip, — To mix a quart of flip put the ale on the fire to warm, 
 and beat up three or four eggs with four ounces of moist sugar ; remove 
 the froth of the ale, while on the fire, until it begins to boil, mix the froth 
 with the sugar and eggs, add grated nutmeg or ginger to taste, and a 
 girl of rum. When the ale boils, stir it gradually into the eggs and rum, 
 until quite smooth, then serve. 
 
 jjgg- ^i^'lBie. — Beat up an egg and mix it with a tablespoonful 
 of spring water. Put a wineglassful of white wine, half a glass of spring 
 water, and sugar and nutmeg to taste, into a small saucepan, place over 
 a slow fire, and when it boils add it gradually to the egg, stirring well ; 
 then return the whole to the saucepan, and place over the fire again, 
 stir for a minute, remove, and serve with toast. 
 
 If it boils when placed on the fire a second time, it will curdle, 
 
 £lder ^Vane, ITIillled. — Put sufficient wine into a saucepan, 
 warm over the fire, and if requisite add sugar, spice, or water. When 
 warmed, serve Avith thin slips of toast or rusks. 
 
 Fun. — Take half a dozen or more lemons, as may be desired, and 
 extract the juice, adding half the bulk of water ; saturate Avith loaf sugar, 
 then heat to boiling point and add an equal quantity of best gin, brandy 
 or whisky according to taste, grate a little nutmeg on it, serve thus 
 hot in tumblers and you have a " night-cap " for a winter's night that 
 cajinot be equalled. A strong solution of citric acid will answer in- 
 stead of lemons, if they cannot be obtained. 
 
 BEot Pupl. — Put a quart of mild ale into a saucepan, add a table- 
 spoonful of nutmeg, and place over a slow fire until it nearly boils. 
 Mix a little cold ale with sugar to taste, and, gradually, two eggs well 
 beaten; then add the hot ale, stirring one way to prevent curdling — ■ 
 and a quarter of a pint of whisky. Warm the whole again, and then 
 pour from one vessel into another till it becomes smooth. 
 
 Jingle. — Koast three apples, grate some nutmeg over them, add 
 sugar to taste, and place in a quart jug, with some slices of toasted 
 plum cake ; make some hot ale, and fill up the jug, then serve 
 
 Oxford ]\fl^htcap. — Take half a tumbler of tea made as usual 
 with sugar and milk, add a slice of lemon, a wineglassful of new milk, 
 and the same of rum or brandy ; beat up a new-laid egg, and add to 
 the whole while warm. 
 
(itJIDK FOR THE MILLION. 29 
 
 iPoor man's Brink.— Take two quarts of water, and place in a 
 Baucepan with four ounces of pearl barley, two ounces of figs split, two 
 ounces of stoned raisins, and an ounce of root-liquorice sliced ; boil all 
 together till only a quart remains ; then strain, and use as a drink 
 
 ,,iPo$set Ale.— Boil a pint of new milk with a slice of toasted bread, 
 feweeten a bottle of mild ale, and pour it into a basin with nutmeg or 
 other spice, add the boiling milk to it, and when the head rises serve. 
 Posset, Cold.— Take a pint of cream, half a pint of white wine, 
 the juice of half a lemon, and the peel rasped into it. Sweeten the 
 cream and wine, put the latter into a basin, and then pour the cream from 
 a height into the basin, stirring both well all the time ; remove the 
 froth, let it remain for a day in lukewarm water if the weather is cold, 
 and then serve. 
 
 ,,', Posset, Jelly. Take eight eggs, leave but "the whites of four, 
 and beat all the remainder well together in a basin ; then add half a 
 pint of white wine, a little strong ale (to taste), and sugar; put into a 
 saucepan, and set over a slow fire, stirring all the time. Boil a pint 
 of milk with a little nutmeg and cinnamon, just enough to flavor it, 
 and, when the eggs and wine are hot, add the boiling milk to it; then 
 remove from the fire, pour into a punch-bowl, cover with a plate for 
 half an hour, then sprinkle the top with poujided sugar, and serve. 
 
 Posset, Liemon. — Steep the rind of a lemon pared thin, in a pii^t 
 of sweet white wine two hours before required, add the juice of one 
 lemon, and sugar to taste ; put it in a bowl with a quart of milk or 
 cream, and whisk one way until very thick. This will fill twenty 
 glasses, which may be filled the day before required. --^-' 
 
 Posset, Orang^e.— Take the crumb of a penny loaf grated ine,. 
 and put it into a pint of water, with half the peel of a Seville orange 
 grated, or sugar rubbed upon it. Boil all together till it looks thick and 
 clear ; then take the juice of one half a Seville orange, three ounces 
 of sweet, and one ounce of bitter almonds, beat well with a tablespoon* 
 ful of brandy, add sugar to taste, and a pint of white or raisin wine; 
 mix well, add to the posset, and serve. 
 
 Posset, Pope's.— -Blanch and pound four ounces of sWeet almonds, 
 and half an ounce of bitter ones ; add boiling water, and strain, sweeten, 
 and make hot half a bottle of white wine ; mix. 
 
 Planter's Punch. — Infuse two ounces of go6d green tea in a 
 pint of boiling waiter, and when well drawn, draw off without sediment; 
 dissolve ih it about half a pound of blast white lump sugar ; take three 
 
dO MINE OF WEALTH; AND 
 
 large full lemons and rub off the rind with q, second half pound of lump 
 sugar to impregnate with the essential oil, then cut up the lemons in 
 small slices and bruise ; add a small pot of pure guava jelly, and mix 
 the whole thoroughly ; next add six wineglasses of best cognac brandy, 
 two of madeira wine, one bottle of old rum and about a quart of boil* 
 ing water. Work up and mix thorougly, add a little grated nutmeg, 
 and you have a punch that cannot be surpassed, if equalled by any 
 other compounded. 
 
 Posset, RoyaB. — Take a pint of ale, mix a pint of cream with it ; 
 then add the yolks of four and the whites of two eggs well beaten, 
 sweeten to taste and flavor with nutmeg. Pour into a saucepan, set 
 over the fire, stir well until thick, and before; it boils :, pour into a basin 
 and serve hot. 
 
 Possctj Hack. — Put a quart of new milk into a saucepan, and 
 place it over a slow clear fire. When it boils, crumble four Damascus 
 biscuits into it ; give it one boil, remove from the fire, add grated nut- 
 meg and sugar to taste, stir in half a pint of sack, (canary wine,) and 
 serve. French roll will answer instead of the biscuit. 
 
 Posset, iSiaow. — Boil a stick of cinnamon, and a quarter of a nut- 
 meg, with a quart of new milk, and when it boils remove the spice. 
 Beat the yolks of ten eggs well, and mix gradually with the milk until 
 thick ; then beat the whites of the eggs with sugar and canary wine 
 into snow. Put a pint of canary (sack) into a saucepan, sweeten to 
 taste; set over a slow fire, and pour the milk and snow into the sauce- 
 pan, stirring all the time it is over the fire ; when warm, remove from 
 the fire, cover close, and set aside for a little time before being used. 
 
 Posset, Treacle. — Boil a pint of milk, add sufficient treacjp to 
 curdle it ; allow the curd to settle, strain off, the liquid, and drink it as 
 hot as possible. 
 
 Posset, 'WiBHe. — Boil some slices of white bread in a quart 
 of milk ; when quite soft take it off the fire, add sugar and grated nut- 
 meg to taste. Pour it into a basin, add a pint of raisin or sweet wine 
 by degrees, and serve with toasted bread. 
 
 -hPuRCli, Cofld. — Pour half a pint of gin on the rind of a lemon; 
 add a tablespoonful of lemon-juice, a wineglassful of maraschino, a 
 pint and a half of water, and two bottles of iced water. 
 
 , Punch, Common.^ — Take two large fresh lemons with rough 
 skins and full of juice. Rub some large lumps of white sugar over the 
 lemons till they have acquired the oil from the rind, then put them into 
 
GUIDE I!OR, THE MILLION. .SI 
 
 « feowl with as much more as is necessary to sweeten the punch to 
 taste ; then squeeze the lemon-juice upon the sugar, and bruise the 
 sugar in the juice, add a, quart of boiling water and mix . well ; ^then 
 strain through a fine sieve, and add a quart of, rum. or a^(j^int,,of rum 
 and brandy, or a pint and a half of rum and half a pint of porji^r |^ th^n 
 add three quarts more water, and mix well. 
 
 About half a pound of sugar is usually required, but it is impossible 
 to fix a limit to sugar, spirits, or lemon-juice, as they depend upon taste. 
 
 Plincli Milk — For Cheistmas-Dat.— Add the peel and juice 
 ^f twenty-four lemons, and three pounds aiOd a half of loaf sugar, to 
 five bottles of cold water, and four bottles of rum ; when these are well 
 mixed, add two bottles of boiling milk, and mix the whole well. Let 
 it stand for twenty-four hours, strain well, bottle, and cork tight ; it is 
 then ready for use. N. B. The finer the strainer is, the better the 
 punch. This is the best receipt we have ever seen or used. ; . .; 
 
 Piiiaclaj, Milli, ©rdiatary. — Pare six orange* and six lemons 
 as thin as you can ; grate them over with sugar to get the flavor. 
 Steep the peels in a bottle of rum or brandy stopped close twenty-four 
 hpurs. Squeeze the fruit on two pounds of .sugar, add, to it four quarts 
 of water and one of new milk boiling hot ; stir the rum into the whole, 
 run through a jelly-bag till clear, bottle and cork close immediately. 
 
 Pemclij ll,€gesat. — Take a bottle of Champagne, a quarter of a 
 pint of brandy, the juice of a lemon, a Seville orange, and a wineglassful 
 of Martinique, with this mix a pint or more of a strong infusion of the 
 best green tea strained, and syrup or sugar to taste. 
 .y. Pwincli a la ll.oiIB«aliae. — Take a quart of lemon ice, add the 
 whitep of three eggs well beaten, with rum and brandy, till the ice 
 liquefies, in the proportion of three parts of rum to one of brandy, and 
 water to taste. Then add a teacupful of strong green tea in-fusion, 
 strained, and a little champagne. 
 
 Pumcli, Tea— Infuse two ounces of hyson tea, and an onnice 
 of black tea, in three quarts of boiling water ; then add four pounds 
 of loaf sugar, citric acid and spirit of citron, of each six drachms ; rum 
 one pint, and five pints of brandy; mix well, and serve. 
 
 Toddy, Hilttea'ed. — Mix a glass of rum-grog pretty strong a,nd 
 hot, sweeten to taste with honey, flavor witl; nutmeg and lemon-juice, 
 and add a piece of fresh butter about the size of a walnut. 
 
 "Wliae Melted, Mo. t. — Boil some cloves, mace, cinnamon, 
 and nutmeg, in about a quarter of a pint of water till well flavored 
 
.82 MINE OF wealth; and, 
 
 with spice, then add to a pint of port or home-made wine; sweeten to 
 taste, and serve hot with thin toast or rusks. 
 
 S. Boil a small stick of cinnamon, a blade of mace, and three cloves, 
 in a breakfast cupful of water for a few minutes ; add some grated nut- 
 meg, and a pint of home-made or port wine, sweeten to taste, boil for 
 one minute, and serve hot. 
 
 3. Put a bottle of port wine, half a bottle of water, and sugar to taste, 
 into a saucepan ; then add allspice, cloves, and a blade of mace ; boil all 
 together, serve in a jug with grated nutmeg, and rusks or slips of thin 
 toast. Some persons add lemon-juice to the mull, but it does not 
 generally please. •^i''' *■ '' 
 
 Wine Whey. — -IPnt naif a pint of new milk in a saucepan, set on 
 the fire, and when it boils add as much raisin wine as will turn it ; let 
 it boil up, then set the saucepan aside till the curd subsides, but do not 
 stir it. Pour off the whey, then add half a pint of boiling water, and 
 white sugar to taste. 
 
 To Preserve I^iquors Colorless. — Oaken barrels may be pre- 
 vented fi'om coloring spirit by dissolving one part of ammonia alum, and 
 two parts of sulphate of iron in one hundred parts. Well wash the casks 
 with this solution, boiling hot, and allow them to stand twenty-four 
 hours. Then rinse out the casks well, dry them, and finally give them 
 a washing with a thin solution of silicate of soda. 
 
 Brewing. 
 
 General Notice — Before entering on a description of the process 
 of brewing, it will be necessary to notice the apparatus and 
 materials required for its conduct. 
 
 ' A copper or boiler capable of holding fully two-thirds of the 
 quantity proposed to be brewed ; with a gauge-stick to determine 
 the number of gallons of fluid at given depth therein. A copper 
 holding about 140 gallons is a convenient size for brewing a 
 quarter of malt. 
 
 A mash-tub, or tun, capable of containing rather more than the 
 copper. 
 
 One or more tuns, or vessels, to ferment the beer in. 
 
 Three or four shallow coolers to reduce the wort as rapidly aa 
 possible to a proper temperature for fermenting. 
 
One or tvo copper or wooden dowIs, for Dailing, &c. 
 
 A thermometer with a scale reaching from Zero to above the. 
 boiling point of water. ^, 
 
 A suitable number of casks [clean] to contain the beer. 
 
 One or more large funnels, or tunners. 
 
 Two or more clean pails. 
 
 A hand-pump of a size proportionate to the brewing. 
 
 The materials necessary to brew beer are, good malt, hops, and 
 water, and a little yeast. 
 
 The malt is bruised or crushed in a mill before brewing, that it 
 may be acted on the more readily by the water. It should not be 
 ground too small, as it would then make the wort thick ; the 
 OTUshed malt may advantageously lie for a few days in a cool 
 situation, by which it will attract a considerable quantity of moist- 
 ure from the air, and consequently its soluble portion will be the 
 more easily dissolved out by the water used in mashing. Pale malt 
 may be used coarser than amber or brown malt. A bushel of malt 
 should make a bushel and a quarter when ground, and a quarter 
 should yield between 9 and 10 bushels, the quantity slightly vary- 
 ing according to the degree of bruising it has undergone. On the 
 large scale, malt is ground in crushing mills, furnished with iron 
 rollers ; and on a small scale, by wooden rollers or small mills 
 worked by hand. For private brewing, the malt is generally bought 
 ready ground, for convenience sake. The hops should be those 
 of the previous season. 
 
 The quantity of hops required to a given measure of malt varies 
 from 2 lbs. to 8 lbs of the former, to 1 quarter of the latter, accord- 
 ing to the nature of the brewing. For good strong beer, i lbs. or 
 4 1-2 lbs. is usually sufficient, but when the liquor is very strong, and 
 it is intended to be highly aromatic, and to be kept for a long 
 period, l'lb.\ of hops may be used to every bushel of malt, or 8 lbs. 
 to the qiiarter. Mild porter has about 3 lbs. to the quarter, and 
 weak common beer has frequently only about 1-2 lb. of hops to the 
 bushel of malt. 
 
 The water should be soft and clear, the yeast sweet and good, and 
 all the vessels and casks both sweet and clean. If this be not the 
 case, with the latter especially, the best brewing in the world will 
 be useless. 
 
S4 MINE OP WEALTH; AND, 
 
 Process of Brewing. This may be divided into .^ 
 
 The Mashing. — This operation consists in placing the ground or 
 bruised malt in a large tub or " tun," known by the name of the 
 " mash-tun," macerating it for some time in hot water, and lastly 
 drawing off the wort from a hole in the bottom, over which a bunich 
 of straw, or a strainer, or false bottom, is placed, to prevent the 
 malt passing out along with the liquor. During the process, of 
 mashing, a peculiar principle, called by chemists diastase, reacts 
 upon the starch also contained in the malt, and converts it first into 
 a species of gum, called by the French chemists " dextrine," and 
 then into a species of sugar resembling that produced by the action 
 of sulphuric acid. The greater the quantity of starch converted 
 into sugar in this way, the stronger and finer will be the wort. It 
 therefore becomes a desideratum with the brewer to mash at a 
 temperature that will most fully promote this object. 
 
 The action of the first mash is n>erely to extract the sugar con- 
 tained in the malt already formed ; that of the second to convert the 
 starch into sugar by the action of the diastase ; the third to fully 
 complete this object, as well as to carry away the remaining 
 portion of extract. 
 
 The mashing is usually performed by filling the copper with 
 water, and as soon as it acquires the temperature of 145 ^ in summer, 
 or 167 ^ in winter, 45 gallons are run off into the mash-tun, and 1 
 quarter of crushed malt gradually thrown in and well mixed by 
 laborious working, until it becomes throughly incorporated and 
 no lumps remain ; the agitation is then continued for 30 or 40 
 minutes," "when 36 gallons of water from the boiler, at a temperature 
 of 200 ® are added, and the whole again well agitated until thoroughly 
 mixed. The mash-tun is now closely covered up, and allowed to 
 stand for an hour or an hour and a half. At the end of this time the 
 tap'is set, and the wort is drawn off into the " underback,",aud gene- 
 rally aihounts to about 50 to 52 gallons: 60 gallons of water, at a 
 temperature of 200 o J are next added to the mash-tun, previously 
 drained Well, and after being well worked, the whole is covered up 
 as before. This mash is allowed to remain for an hour, when it is 
 drawn off, and the malt again drained ready for the third mash, 
 •this time only 35 gallons of water are added at 200 ® , and allowed 
 
GtriDE FOR THE MILLION, |j| 
 
 to Stand for 1-2 an hour, when it is run off in the same manner as 
 before, and the malt allowed to drain. The worts aire now ready 
 for boiling, 
 
 IL BoiLmo-. — The wort is- next transferred to the copper, 
 and heated to the boiling point as soon as possible. In large 
 breweries where several coppers are employed, the first mash is no 
 sooner run into the underback, than it is transferred to the wort 
 copper, and immediately boiled, and the successive mashings added 
 as soon as drawn off; but in private houses, where there is only 
 one copper, the boiling cannot be commenced until the water for 
 the last mashing is removed. In some cases the worts are brewed 
 separately, thus producing 2 or 3 qualities of beer, viz, strong ale 
 or stout, beer and table beer. No sooner has the boiling com- 
 menced than the hops may be added, and the boiling continued for 
 2 or 3 hours or more. 
 
 In general, two hours good boiling will be found sufficient. In 
 small brewings the first wort should be sharply boiled for 1 hour, 
 and the second for 2 hours. But if intended for beer of long keep- 
 ing, the time should be extended half an hour. The hops should' 
 be strained from each preceding wort, and returned into the copper 
 with the succeeding one. Between the boilings the fire should be 
 damped with wet cinders, and the copper door set open. 
 
 III. Cooling. — The boiling being finished, the wort is run off 
 from the copper into the hopback, which is furnished with a strainer 
 to keep back the hops. It is then pumped into large square shallow' 
 vessels called " coolel's," where it is exposed to a good current of air 
 to cool it down ■td^&)''^iPd]pef'' fermenting temper as; 
 possible. This is of the utmost importance for the success of the 
 brewing. The wort should be laid so shallow as to cool within 6 
 or f' hours to the temperature of about 60 ® . In warm weather, the' 
 depth- should not exceed 3 or 4 inches^ but in cold weather it may 
 be 6 or 6 inches. As soon as the heat has fallen to about* 60 o , it' 
 should be instantly tunned and yeasted. 
 
 IV. FEEMENTATiON.-^When the wort is sufficiently cool, it is run 
 into the fermenting tuns or ves^6ls, which in small brewings may 
 be casks, with one of their heads removed. These are called " gyle 
 tiMis," and should no«' fee-Biore -than two-thirds' full. The yeast,, 
 
ff MINE OF WEALTH; AND, 
 
 previously mixed with a little wort, and kept until this latter has 
 begun to ferment, may now be added, and the whole agitated well ; 
 the tun should then be covered up, until the fermentation is well 
 established. During this process the temperature rises from 9 o to 
 150. ; m', lit 
 
 V. Cleansing, — When the fermentation has proceeded to a 
 certain extent, the liquor undergoes the operation called " cleans- 
 ing." This consists in drawing it of from the gyle tun into other 
 vessels, or casks, set sloping, so that the yeast, as it forms, may work 
 off the one side of the top, and fall into the vessel placed below tc* 
 receive it. In small brewings, the beer is often at once transferred 
 from the gyle tun to the store casks, which are sloped a little until 
 the fermentation is over, when they are skimmed, filled, and bunged 
 up. When the operation of cleansing is not employed, the yeast is 
 removed from the surface of the gyle tun with a skimmer, and the 
 clear liquor drawn off into the store casks. 
 
 VI. Storing. — As soon as the fermentation is concluded, which 
 generally takes from 6 to 8 days, or more, the clear liquor is drawn 
 off into the store casks, or vats, which are then closely bunged downy 
 and deposited in a cool cellar. 
 
 VII. EiPENiNG. — After a period, varying from 1 to 12 months,. 
 or more, according to the nature of the brewing, the liquor will 
 have become fine, and sufficiently ripe for use. 
 
 VIII. Fining. — It frequently happens that malt liquor, especi- 
 ally porter, with all the care bestowed upon it in brewing, will not 
 turn out sufficiently fine to meet the taste and eye of the consumer,^ 
 in which case it is usually subjected to the operation of " clarifying." 
 For this purpose 1 oz. of isinglass is put into 1 quart of weak vine- 
 gar, or still better, hard beer, and when dissolved, a sufficient quan- 
 tity of good beer may be added to make it measure 1 gallon. This 
 mixture is called " finings ;" 1 to 2 pints of which is the proper 
 quantity . for a barrel. The method of using it, is to put the finings 
 into a bucket, and to gradually add some of the beer, until the 
 bucket is three parts full, during which time it is violently agitated 
 with a whisk, and this is continued until a good frothy head is raised 
 upon it, when it is thrown into the bftrrel of < beer, and the whole 
 well rummaged up, by means of a large stick shoved in at the 
 bunghole. In a few days the beer "^ill usually become fine. 
 
WIDE FOR THE MILLION 37 
 
 ^' OHAF^BiS ii. 
 
 WhecU — Flow, a/nd the various Preparations of Bread, and Grachers. 
 
 r,I.T is by understanding the constituents of our food we are ena- 
 bled to make proper selections. We have to determine whether it 
 is " flesh and blood " we aim at that is to say nutrition, or the part 
 only that maintains the lamp of life. These are said to be nitrogenous, 
 or non -nitrogenous, as they are capable of supporting life, or only 
 in warming the body. 
 
 , la the first list we will mention wheat, oats, barley, Indian corn 
 and rice ; in the second all pure starches, arrowroot, tapioca, corn 
 starch and the like— but wheat is the principal ; it is foremost of 
 them all in nitrogenous value, and it is this also that principally con- 
 cerns us in our varieties of pastry and bread which we will speak 
 of more at large. 
 
 Wheat ground and separated by sifting yields us much that nour- 
 ishes and much that only warms. The outside of a kernel of wheat 
 is richest in nutritive qualities, the inside in warming qualities ; 
 hence the coarser the flour the more wholesome, the finer the less 
 power of sustaining life ; and as the starch, or non-nitrogenous parts 
 pf wheat are more subdivisible than the outer or nitrogenous parts, 
 so only the fine particles of starch are able to pass the fine bolting 
 cloths that are used for the manufacture of the finest flour — finest in 
 point of minuteness but by no means the finest or most desirable for 
 wholesome bread. Yet flour preparations are said, or thought not 
 to look well except it be thus compounded principally of wheaten 
 4 
 
^ MINE OF WEALTH, AND 
 
 Starch. Let it be remembered that in making any mixture of flotir 
 there are certain conditions of success that cannot with impunity be 
 neglected ; and it is known to be due to a just consideration of these 
 that some housewives have made themselves famous not only in the 
 eyes of their own families, whose sound health indicate their excel- 
 lent judgement and management, but before the world as teachers of 
 the important art of making those popular articles of the table, 
 which though graced with a hundred names and made in a thou- 
 sand ways are after all but pastries led off by the " staff of life,"— 
 
 EVEN BREAD. 
 
 Perhaps no article of daily consumption comes less uniformly 
 good to the consumer's hand ; not only is the flour subject to a dif- 
 ference of quality, for all wheats do not yield the same proportions, 
 but it may be adulterated with gypsum, or spoiled in the harvesting, 
 or in the cleaning by leaving in wild garlic, or in the grinding by 
 heat, or in the storage by damp, or even in the packing, in barrels 
 by sourness. Again, supposing the best flour, in the best condition 
 to be in the best barrels ; still almost as many mishaps follow the 
 baum or yeast or rising, or whatever name you may give the ferment- 
 ing agent, and not a few mistakes arise, after all other difficulties 
 and uncertainties have been overcome, in the character of the oven 
 and the nature of the fire. 
 
 The surface yeast of beer is a powerful alcohol fennent, and by 
 its means the sugar contained in meal is thereby resolved into 
 alcohol and carbonic acid the efforts of which to escape causes the 
 cellular texture or rising with the dough ; and thus gives to the 
 toughness that lightness and porousness which the baking retains in 
 the bread. If the heat of the oven is insufficient, or the dough too 
 watery, the partitions of these cells harden too slowly and on the es- 
 cape of the carbonic acid, collapse or " fall," or in other words get 
 heavy by slack baking. 
 
 It is unnecessary here to enter into explanations of the various 
 modes of different nations of making bread. The 15'rench, English, 
 
GUIDE FOR THE MILLION. 8^ 
 
 and i&ermans all aim at results adapted to the wants and tastes of 
 their customers. The principle is one and the same ; — bread — what- 
 ever its color, flavor, shape, or consistency, has to be leavened to 
 become light, or what is better to call it, digestible. Raising bread, 
 then, is simply a process of adaptation to the digestive powers of the 
 stomach. Modern science arid the tendency of man to economise 
 labor have marked this subject out for improvement, and many are 
 the substitutes for brewer's yeast which have found their way into use. 
 Experiments have been made both chemically and mechancially. The 
 chemist has combined certain carbonates and acids, as for instance 
 carbonate of potassium or saleratus, carbonate of soda, cream of 
 tartar, tartaric acid and lactic acid (sour milk) but the universal 
 difficulty has been in perfect incorporation, and uniform and relia- 
 ble results. Baking powders, self raising flour and a dozen market- 
 able substitutes are offered for use, for the chemical action in the 
 dough which renders it light and porous all of them used according 
 to directions are more or less successes ; but the question that the 
 people want solved is to increase the nutritious properties of flour, 
 ^nd not destroy or impair them, by injudicious additions. The me- 
 chanically produced lightness is where such agents as ammonia in 
 the form of a carbonate and carbonic acid gas, are used; but all 
 these fail except in the hands of persons who understand the sub- 
 ject. The general housekeeper wants good bread, and cares little 
 who makes it, or what it is made from. This being the case some 
 advice is necessary. 
 
 If you use any ofthe substitutes for yeast, study the directions on 
 the packet and follow them, for the manufacturer has there given 
 you the result of his experience. The important points to be striven 
 after are the greatest volume of well raised bread for a given quan- 
 tity of flour. The employment of no articles that act injuriously On 
 the digestive organs ; and in whatever form or manner the bread 
 maybe manipulated, to add to rather than take from its nutritive 
 qiialities. .*-«iVyiVf7'/; u uaisooiq 
 
i9 MINE OP WEALTH ; ANP,,„ 
 
 'ioThere is uo doubt but that what is calted " self-raising flour" 
 is a desideratum to a vast number of persons. Time is saved, 
 fewer vessels of preparation are needed, less skill is required, and 
 altogether labor is much diminished. The summer and winter 
 make no difference in the results, and have not to be provided for^,. 
 and. what is of more importance than all is, that any one with clean, 
 hands and a clear head, may manufacture palatable, nutritious, and. 
 wholesome bread, light pastry, or any other of the numerous items 
 of the table in which flour is the principal ingredient, out of it ; and 
 we are glad to see so much desire in the public mind to have the 
 RIGHT article, and among the philanthrophic discoverers of the day 
 TO give it. 
 
 But there is yet room for improvement, and we are of opinion 
 that before long there will be discovered greater secrets in regard 
 to bread making, than any now in use. 
 
 We cannot however overlook the fact that Professor Horsford in 
 Harvard University, Cambridge, has recently given the public a 
 most interesting little work on the " Theory and art of Bread Ma- 
 king without the use of ferment" which cannot fail to be interesting 
 to all who desire a fine, palatable and healthy article and among the 
 advantages of which he enumerates the following ;— ^^^^^^ ^j. 
 
 'lii^-1. Its saving of the nutritious constituents of the flour from con- 
 stittiption in the process of raising the bread. 
 
 " 2. Its restoration of the phosphates, which are in a larger or lesser 
 measure removed with the bran in the preparation of the fine quali- 
 ties of flour. ^„jj ^^ ^^^ ryj 
 
 < if 3. Its saving of time. While ordinary fermented bread involves 
 wa general thing preparation over night, care for several hours be- 
 fore baking, and dependence on a variable supply of leaven or yeast, 
 the phosphatic bread is prepared from the flour for the oven in a few 
 
 minutes. aiiijjBifo «▼ r tr- r b «Hf^ 
 
 'vitf;4j It secures a uniformly excellent result, while the result with the 
 process of fermentation is of doubful issuo, and in household pro- 
 
GUIDE FOR THE MILLION. |§ 
 
 duction is more frequently indifferent than good-7--after a failure. 
 
 "5. It furnishes a bread that retains its moisture much longer than 
 equally porous fermented bread, and does not mould ^s readily^, a? 
 fermented bread does. : v, 
 
 "6. It provides a bread, from the use of which, even by persons of 
 delicate digestive apparatus, npn(e of the ills peculiar to fermented 
 bread follow. It may be eaten warm with impunity, while with 
 most persons it is necessary that fermented bre^ad should lose ,its 
 freshness, or become stale, in order to the destruction of some Qbiec* 
 tionable qualities, before it may be eaten with safety. ■ ^ i - r, 
 ' •* 7l 'Itis a method which, by providing agents of known qualifies 
 and strength, reduce the measuj^rof;. skill required to a minimum^; 
 and secures, with a very small degree of care and moderate expentjir 
 ture of time, uniformly excellent bread." 
 
 And the method of preparation and use is thus described :— 
 
 " Self-raising flour is prepared, in which the phosphoric acid, bi- 
 carbonate of soda, and common, salt are, present in the required prQj- 
 portions. With this flour, it is only necessary thoroughly to knead 
 in sufficient water to make a slightly sticky dough, and bake in cov- 
 ered tins, in a quick oven. The time required for a single person to 
 prepare four loaves of a, pound each, does not exqeed five minutes, 
 and the baking takes from thirty to fortyrfive; m.ore^.,;i ,,.,,.;;...? w,.,, 
 
 'f The acid is prepared by itselfj and may be mixed with the flour 
 and bicarbonate of soda at the same time; the equivalent quan- 
 tities having been put up in separate parcels, ^n^ W-^^ thena 
 the mieasure for each. , ,, . 
 
 \.!"iLastly^ the dry acid and dry bicarbonate of soda, mixed ,j^Q 
 equivalent quantities, may be added to the flour directly. This is 
 the most, convenient form for household use. The method applied 
 to making a quart of flour into one loaf of bread for family use is as 
 follows: — n ,,;.. 
 
 "1. Provide a quick oven. .[This reqiaires a temperature pj^ 
 from 350 to 450 degrees Fahr.] 
 
42 MINE OF WEALTH, AND 
 
 "2. Stir a measure [the acid measure should contain 140 grains 
 and the soda measure 92 grains, for one pound of flour,] each of acid 
 and soda into a quart of sifted dry flour, to which a teaspoonful 
 of salt has been added. Mix intimately with the hands. Then add 
 from time to time cold water from a pint cup, stirring and kneading 
 meanwhile, until just a pint of water has been most thoroughly in- 
 corporated with the flour. •icf 
 '^'^ '" S. ' Shape the mass of dough into a loaf, place it in a deep tin 
 bake-pan, with a cover so high as to befdut of the reach of the risen 
 dough, and set it immediately in the oven." 
 
 The wide-spread knowledge of the value and importance, there- 
 fore, of self-raising flour, has already led to the establishment of mills 
 for its preparation in different parts of the country, amongst the 
 most celebrated of which are the "Franklin Mills" of Messrs. C. J. 
 Fell & Brother, 120 South Front Street, Philadelphia. This flour 
 has been submitted by us to the necessary chemical tests, and we 
 find it, and the bread produced from it, -not only free from every 
 impurity, but composed of the proper nutritive qualities for sustain- 
 ing life and warming the body. Under the proper headings will be 
 found the formulas for self-raising flour. 
 
 Of the numerous baking powders and other substitutes for yeast, 
 now before the public, we find that their general properties are as 
 before mentioned. One of these, however, has become so celebrated 
 that we have been induced to examine it with considerable attention. 
 It is called "^zwrnea," and was discovered by Professor Morris some 
 ten years ago, used in his own family for some time, and finally pre- 
 sented to the public. Of the commendatory remarks given it by 
 the press we cannot do better than give the following from th« 
 Public Ledger: — 
 
 " An article called Azumea has been composed by Professor Mor- 
 ris. The manufacturer has shown us two loaves of bread, one made 
 with the Amrriea^ and the other with yeast. The first is much the 
 superior article, kept moist longer, and tasted sweeter and more i^u- 
 
GUIDE FOR THE MILLION. 43 
 
 tritious than the last. This is said to be the special quality of the 
 Azumea. It has the following advantages over yeast or fermented 
 bread : — It ean be made and baked in one hour from the time of first 
 handling the flour ; it will be moist and pleasant to eat for at least 
 four days after baking ; it is easy of digestion ; excellent for per- 
 sons suffering from dyspepsia ; retains all the gluten, starch and 
 sugar in the flour, and therefore produces 1 lb; 12 oz. of bread fcoim 
 1 lb. 4 oz. of flour, while yeast produces only 1 lb.\9 oz. from 1 lb. 
 4 oz. of flour; thus obtaining about 27 lbs. more of bread from a 
 barrel of flour." 
 
 And the Press says: — 
 •" '^*Gf all the scientific accessions to the cwZmar^/ department of dp- 
 '^iaiestic economy, we know none of more merit than Azumea, The 
 merits of this simple and wholesome preparation have been estab- 
 lished by scientific analysis, and practical demonstrations in thou- 
 sands of families. The bread produced is easy of digestion, and 
 excellent for persons suffering from dyspepsia." yhaa f«>Rt;r;> 
 
 The Monthly Guardian speaking of it has the following : — 
 " No other article of diet is, with the people of the United States, 
 of such direct importance, as bread. We are more indebted to our 
 bread makers — for just about seven-tenths of all our fashionable 
 complaints ; as indigestion, headaches, heart-burns, dyspepsia, flatu- 
 lency, acidity, delicacy, and debility, than to all other causes cpm- 
 bined. All fermented bread, must show similar results. Therefore, 
 ail leavened bread is unwholesome ; — in degree, poisonous. A very 
 large per cent, of its best life-giving properties are poisoned by im- 
 pure carbonic gas — changed by fermentation into noxious fungi. 
 What is to be done? Feed on unleavened gutta percha bread? 
 No : that does not necessarily follow. The best thing we can do for 
 making bread of all kinds of grain, cakes, pastry, pie-crust,^ — what- 
 ever we would make light and wholesome, will be to resort to Azu- 
 mea, the invention of Prof. Morris, of Philadelphia. By using this 
 inaterial, the tedious waiting for the 'batch' to get light enough to 
 bake is dispensed with, and good, sweet bread the result." 
 
"iift MINE OF WEALTH; AND, 
 
 And the. Saturday Evening Post makes the annexed comments : — 
 b«t" By all means let us have daily the very best bread that is to be 
 made — not that which is leavened and made light by any process 
 of fermentation. We have bidden our last good-bye to that kind 
 of material, after applying a microscopic test of twelve hundred 
 diameters power to a loaf of our nicest, newest yeast baking, and 
 finding a large per cent, of good food material metamorphosed into 
 fungi— m plain English, "toad stools," by fermentation, and thus 
 rendered not only unfit for food, but in so jar absolutely poisonous. 
 We are particularly attached to good, pure mushrooms, but always 
 detested toad stools, and finding a large per cent, of the very best 
 fermented bread we could make presented in this form, we were in 
 a dilemma. Perhaps we should have discarded bread entirely, but 
 for the timely suggestion of our friend. Dr. G., who simply said, 
 'Azumea.^ We had no definite idea what Azumea was, and have not 
 yet, beyond the fact that it produces the very best Iread, cakes, pie 
 crusts, puddings, and all sorts of pastry without fermer\tation, that 
 we have ever seen. Our honest conviction is that the public ought 
 to be advised where to get, and how to use, the material, the value 
 of which we can fully endorse." 
 
 Another article of recent introduction is called Mrated Bread. 
 It has its advocates and opponents, the latter asserting that it is 
 not as wholesome as ordinary bread and the former insisting that 
 it is superior to any now made. Time alone and its use can settle 
 this question. It is produced, as we are informed, by forcing car- 
 bonic acid gas (or some other) into the dough whilst being mixed, 
 and thus the necessary cellular condition of raising is produced. 
 Should this be the case, then it can hardly ever be made available 
 for general family use. It may and will suit the baker— but not 
 the housekeeper. We have tried the bread and found it palatable, 
 —and others can try it and judge for themselves. 
 
 We cannot conclude our remarks upon the subject of BREADj 
 without urging upon all who desire a healthy and nutritious article 
 
GUIDE PO'S TBE MIIiLIOSr. 
 
 to abandon the Use of yeast, as fermentation decomposes the gluten 
 andstarcb eOfitained in the jfloui?, disengages much, carbonic acid gas, 
 caluses dyspeipsia and Katulenee, and has a tendency, to produce a 
 fibrous, woody substance, which although it may allay the appetite, 
 is neither calculated to nourish life, not benefit the health. 
 ■ Biscuit AND Cracker.— The popular mind has long been .dis- 
 turbed on the subject of pure bread ini' the fOrm known as Biscuit 
 across the Atlantic and Crackers on this side. There is probably no 
 grieater temptation to economize materials than in the manufacture 
 of these essential articles of food, and no where else in the vast cata- 
 logue of productions in which flour is the base, is, there so rnuoh ad- 
 mixture of economizing ingredients. But on the other hand ijt naay 
 be safely stated, that it is, almost unkno\yn that, at any manufactory 
 positively injurious adulterations of wheat flour have been employed. 
 The mistake has been the call for cheap articles on the part of con- 
 sumers and the effort to make cheapness remuners^tiv^ on the part 
 of manufacturers. 
 
 The popular mind has also been deceived in this wise, willing to 
 pay for the best when means were sufficient, the best has been asked 
 forj and the best sold — but what kind of "best"— why the best the 
 shopkeeper has on hand, not the best he might have supplied, if this 
 class of customers was mor'e nuriierohs. Bakers like to make what 
 they can sell most of— and the storekeeper likes to sell what he dis- 
 poses most of—and so it has generally prevailed as a settled popular 
 conviction— that Crackers are Crackers — nothing more. Yet there 
 is as much difference in the' quality of different makes, as in the 
 gijafies; of fllour in the meal raarket^and it is our opinion that the 
 best is always the cheapest taking into account its sanitary enecti. 
 and riot its simple bulk. The term Biscuit, meajis twice baked, hence 
 such articles as are of the rusk character, are nearer the original 
 idea; but the Cracker is a different article altogether. It' is so ftiade 
 (or ought to be) that it splits in two easily and hence the name Of J 
 Cracker — but only the best materials made in the best manner by 
 the'^est workmen, turn out Crackers to perfection. 
 
416 MINK OF WEALTH; AND, 
 
 In iour endeavors to realize our ideal of a perfect article, we have 
 tried, we believe, every kind the cities of Philadelphia and New 
 York have for sale, and without any disparagement to others, candor 
 and truth alike render it obligatory upon us to say, that we have 
 found none manufactured superior to those made by Mr. Robert 
 Pearce, Ninth street below Dickerson, — the which we have found to 
 possess all the requisites and properties so essentially necessary tp 
 nutrition and health. ,.,^^1, 
 
 In the meantime, however, and until such further improvements 
 are made in every department of "Flour preparations" we must rest 
 satisfied and be grateful for what we have ; and the millions of cooks, 
 housekeepers, bakers, and all others interested, who will make 
 The Mine op Wealth their guide, are referred to the necessary, 
 but simple instructions for the use of "Yeast," " Self-Eaising 
 Flour," and " Baking Powders," which will be found under their 
 appropriate heads. 
 
 iW xif RECEIPTS. __ 
 
 Bread, French. — Mix together three qtiarts of water and one pint 
 of milk ; for summer use let it be milk warm, but in winter scalding hot, 
 adding a sufficiency of salt. Take one and a half pints of good ale 
 yeast, free from bitterness, and lay it in one gallon of water the night 
 before. Pour off the yeast into the milk and water and then break in 
 rather more than a quarter of a pound of butter. Work it well until 
 it is all dissolved ; then beat up two e.gg» in a basin, and stir them in. 
 Mix about one and a half pecks of flour with the liquor, and in winter 
 make the dough pretty stiff, but in summer more slack ; mix it well, but 
 the less it is worked the better. Stir the liquor into the flour as for 
 pie-crust, and after the dough is made cover it with a cloth, and let it 
 lie to rise, while the oven is heating. When the rolls or loaves have 
 lain in a quick oven about a quarter of an hour, turn them on the other 
 side for about a quarter of an hour longer. Then take them out and 
 chip them with a knife, which will make them look spongy, and of a 
 fine yellow, whereas washing takes off this fine color, and renders their 
 looks less inviting. 
 
 noi*»9lT9q o* enajoAiC) iuo aiui M^ai^ow is9ft9di 
 
GUIDE FOR^ THE MILLION 
 
 ' Bread, Family. — Boil five pounds' of the flake of bran in four 
 
 gallons of water, until the water is reduced to three and a half gallons, 
 then strain it and knead in fifty-six pounds of flour, adding salt and 
 yeast as for bread. A quarter of an ounce of carbonate of magnesia; 
 (a perfectly innocent article) added to every four pounds of flour ina' 
 terially improves the quality of the bread, even when made' fiJom the 
 worst new second flour. i^ ! 
 
 Bread, liCaTened. — Take about two pounds of dough of th^ 
 last making which has been%aised by barm ; keep it in a wooden vessel, 
 (jovered with flour. When sufficiently sour it will become leavened. 
 Work this quantity with warm water into a peck of flour. Cover the 
 dough close with a cloth, or flannel, and keep it in a warm place ; mix 
 it next morning with two or three bushels of flour, mixed up with warm; 
 water and a little salt. When the dough is thoroughly made, cover it 
 as before. As soon as it rises well, knead it into loaves. Observe in 
 this process, that the more leitven is put to the flour, the lighter the 
 loaves will be, and the fresher the leaven, the less sour it will taste. 
 
 Bread, ExtemporairaeoMs and "Wholesome.— Take eight 
 pounds of flour and divide into two parts ; mix one part, four pounds, in 
 water in which two ounces of bicarbonate of soda has been dissolved, 
 and the other part with, water to which one ounce of muriatic acid has 
 been added. Knead both-paiets well, but separately until perfectly 
 kneaded, then work both together thoroughly as rapidly as possible, 
 make into such sized loaves as may be required and bake immediately. 
 
 Bread or BisCMlf.— (Self-Raising Flour).— Take in the propor- 
 tion of one quart of milk or cold water to three pounds of flour— mix 
 as little as possible— just enough to wet through and form a slack dough. 
 Imnaediately bake in a deep pan, about half full, in an oven well 
 heated, to be ready when you commence mixing. If a shallow pan be 
 used, cover it, but not so as to press on the dough and injure its rising. 
 Thus iprotectiag the; bread from being burned or crust-bound which 
 would deter its full expansion. Use no salt. Weigh the flour, and 
 measure the water to secure accuracy, which is very important. 
 
 ^^Floor FaMdm^.— A superior pudding can be made by simply 
 mixing Self-Raising Flour and water together, boiling it in a cloth, or 
 Steaming it, leaving it room to expand, and using a little sauce made 
 from, melted butter and sugar. 
 
 A^USnea Bread.— The Azumea makes the ' finest wheat bread 
 possible ; it is made in the simplest manner, as follows :— Get one quart, 
 equal to one and a quarter of a pound of flour; mix into it, quite dry, 
 
^ MINE OF WEALTH ; AND, 
 
 tl^reCj ordinary-sized teaapdonsful of Azumea ; add cold water, with a 
 l^tle salt dissolved in lit, sufficient to make a dough as soft as can be 
 conveniently handled, which is generally a little less than one pint 
 of watQE to one quart of flour ; do not knead it, shape it very lightly 
 and immediately hake in a quick oven, which must be quite hot before 
 you begin to mix. It has the following advantages over yeast or fer- 
 mented bread : — It can be made and baked in one hour from the time 
 of first handling the flour; it vyill be moist and pleasant to eat for at 
 least four days after baking ; it is easy ofj-fiigestion ; excellent for per- 
 sons sufl"ering from dispepsia ; retains all the gluten, starch and sugar 
 contained in the flour, and therefore produces one pound and twelve 
 ounces, of bread from one pound and four ounces, of flour, whilst yeast 
 produces only one pound and nine ounces, of bread from one pound 
 and four ounces, of flour ; thus obtaining about twenty-seven pounds 
 more of bread from a barrel of flour, which, with the saving of yeast, 
 will about balance the cost of the Azuniea. It 
 
 AaEumea Corn Bread. — It makes delightful Egg Bread with' 
 white corn meal. Beat the eggs ; put in old or new mjlk — even if it is 
 not perfectly sweet — and mix the meal with the Azumea well ; dissolve 
 the salt in a little water ; and, after stirring all well together, grease 
 your baker or 'pan, and bake with a moderately quick fire. When done, 
 add butter, and you cannot wish for a greater treat. - d 
 
 Azumea Hroivn Bread. — One quart of yellow corn meal, one 
 pint of flour, three tablespoonsful of Azumea, all sifted together ; add 
 one gill of molasses, two beaten eggs, make a thin paste with miJk, 
 and bake slowly. 
 
 Azuniea Biiscuit. — One quart of flour, three teaspoonsful 
 of Azumea, one heaping tablespoonful of butter or lard ; rub the short- 
 ening into the flour, add the Azumea and mix well ; dissolve a litle salt 
 in enough cold water or sweet milk (a coffee cupful is about the quantity) 
 to make a dough as soft as can be conviently handled; flour the hands 
 and make into smooth round balls, or roll out and cut; place in a 
 greased pan, and immediately bake. 
 
 Azumea Roll$$. — Throe teaspoonsful of Azumea to one quart 
 of flour; mix thoroughly by passing two or three times through a sieve; 
 rub in a piece of butter half the size of an egg, with salt as usual, and 
 make the paste with cold milk or water— milk is best — barely stiff 
 enough to permit rolling out ; do not knead the dough ; cut in any de- 
 sired form ; place immediately in a hot ov,en, and bake quickly. 
 
 'li'oioi rfffl ; nooft ^o brtooq uSo T^^oop « biw mo o* i«0p9 
 
!»,f^o!> Off feWvo'fq— ybcrf hfflfoa a ni ^roa :'^- r:.-;;'' 
 
 f/rnjtjiMHtiwoH .8noiit«.taoqmi xij5n'>? Jj-iioBonad sit 
 
 .IJ «dJ aaa«»a.i^jy,^^.Sr E R III. ' "■ 
 
 Cookery in its variozts Departments. — Boiling, Baking, Boasting, 
 m orli ,i&t ^y^rying, and Grilling. « aguaeiL 
 
 ,^ r^MAGENDiE the great Chemist once made some experiments on 
 geese — His object was to find out what may be called the carbon 
 doctrine of aliment. It is said that every thing eaten can, with the 
 exception of salt be turned into charcoal— but this has not precision 
 of statement enough to be perfectly intelligible — we prefer to say 
 that Carbon being the one solid of the four organic elements, the 
 others may be driven off by heat leaving the carbon behind in the 
 form of charcoal. And here we have a valuable hint in cookery. — 
 Persons cannot be efl&cient cooks without a knowledge of the laws 
 by which food is carbonized by Caloric. Magendie fed some geese 
 on gum only, and they all died on the 16th day. others on starch 
 and they all died on the 24th day, again othersj, on boiled albumen 
 (the whites of eggs) and they died on the 46th day — again he fed 
 others on all three articles together and they lived and throve and 
 fattened. By this he demonstrated the necessity of a variety of food^ 
 ^ that every tissue may have a due supply of its proper components 
 n(^^Q must vary our food as much as possible in order to supply the 
 waste of every part of the system — but there are two pre-requisites 
 to be considered, the one is the selection of proper articles of food, 
 and the other is in their proper preparation for the table.. Things 
 must be right from the beginning, or they will be wrong in 
 the end, is an old but sound axiom. Food requires to ba judiciously 
 
50 MINE OP WEALTH ; AIITD, 
 
 chosen, judiciously prepared, and judiciously eaten. When this 
 trinitarian duty is performed, the result is the very acm^ of human 
 desire — a sound mind in a sound body — provided no constitutional 
 disqualification chronically exist. The products of the " land we live 
 in " are invariably more beneficial than importations. Howunnatural 
 it would be to a visitor of the icy zones, to crave the highly sea- 
 soned articles of the tropics — or he who witnesses the thin spare 
 character of the inhabitants of the warmer latitudes, to fancy they 
 only needed fat. Yet such a theory would only end practically in 
 disease and death. The Laplander must have fat, the West Indian 
 his cayenne. Why ? because it is a law of Nature's Harmony to 
 live off the land we live in. But we must not wander from the 
 subject matter in hand, and therefore return from our digression. 
 
 " To keep the pot boiling " is a saying that has extended itself into 
 every department of life — it is almost a synonyme for perse- 
 verance — but be this as it may, it is quite certain that when by 
 proper attention to the cleanliness and proper draught of the cook- 
 stove, the pot boils, it must be perseveringly kept boiling until the 
 contents are cooked. 
 
 Some cooks, or rather some miserable apologies for cooks, place 
 the dinner on the fire and leave it to take care of itself, and then 
 when dinner time arrives, turn out of the pot probably as tough a 
 piece of meat as ever a poor butcher was blamed for supplying, and 
 never think that such " pot-luck " is an unworthy waste of the 
 money expended in market, for the fault always lies with the cook, 
 not the meat. There is probably not a piece of sound meat sold in 
 any market in the world, that may not be by judicious boiling ren- 
 dered tender, palatable and digestible — but if cooks trifle with or 
 neglect to keep " the pot boiling," in harmony with the conditions 
 Avith the joint and the purpose in view, the most succulent flesh 
 \will be spoiled. 
 
 If I want soup, I cannot get it if I do hot boil the meat that 
 •fcakes it, as slowly as a boil can be kept up — for the reason thfit 
 
GUIDE FOB THE MILLION. 61 
 
 tile virtue of the meat is wanted as an extract, and a fierce fire and 
 rapid boiling is a sure means of retaining all the meat contains 
 within itself. It may "Be well here to remark that when a joint is 
 wanted to be tender a,nd juicy, it should be at first, for the shortest 
 possible time quickly boiled, so as to set the fibrine of the outside 
 of the meat and then boil slowly for the rest of the time until 
 done. 
 
 The commonly received idea, that what goes under the denomina- 
 tion of *' good plain living" — ^that is, joints of meat, roast or boiled — 
 is best adapted to all constitutions, has been proved to be a fallacy. 
 Many persons can bear testimony to the truth of Dr. Kitchener's 
 remark, that " elaborate culinary processes are frequently necessary 
 in order to prepare food for the digestive organs." It may be truly 
 said that many persons ruin their health by over indulgence in food 
 rendered indigestible by being badly cooked. 
 
 It is our intention to endeavor to correct the prejudice in favor 
 of a family joint — by showing that it is not only very often impro- 
 perly cooked, but* that the same quantity of meat, if dressed in dif- 
 ferent ways, still retaining a certain degree of simplicity, will be 
 more pleasant to the palate, more healthful, and quite as econonii- 
 cal, if brought to the table, as two or three instead of one. 
 
 'In French cookery, those substances which are not intended to be 
 broiled or roasted, are usually stewed for several hours at a temper- 
 ature below the boiling point ] by which means the' most refractory 
 articles, whether of animal or vegetable origin, are more or less'i^e- 
 duced to a state of pulp, and admirably adapted for the further 
 action of the stomach. In the common cookery of this country, on 
 the contrary, articles are usually put at once into a large quantity 
 oif water, and submitted, without care or attention, to the boiiiiag 
 temperature ; the consequence of which is, that mdst anim:al sub- 
 stances, when taken out, are harder and more iMigestible than in 
 'ithe natural state.' ' '"^^^" '" »« ^'-^-^ .f^^^ '^^^ .iMiaih B»'n>lS<!o-lW 
 
62 MINE OF WEALTH; AND, 
 
 It appears from Dr. Beaumont's Tables that the following arti- 
 cles are digested in the times indicated : — 
 
 H. M. 
 
 Rice, boiled soft 10 
 
 Apples, sweet and ripe ------ 130 
 
 Sago, boiled - - 1 45 
 
 Tapioca, Barley, stale Bread, Cabbage with Vinegar, raw, 
 
 boiled Milk and Bread, and Bread and Milk, cold 2 
 
 Potatoes, roasted, and Parsnips, boiled - - - 2 35 
 
 Baked Custard 2 45 
 
 Apple Dumpling 30 
 
 Bread, Com, baked, and Carrots, boiled - - - 3 15 
 
 Potatoes and Turnips, boiled ; Butter and Cheese - 3 30 
 
 Tripe and Pigs' Feet 10 
 
 Venison -. 135 
 
 Oysters, undressed, and Eggs, raw . . - 2 3 
 
 Turkey and Goose 2 30 
 
 Eggs, soft boiled ; Beef and Mutton, roasted, or broiled 2 
 
 Boiled Pork, stewed Oysters, Eggs, hard boiled or fried 3 30 
 
 Domestic Fowls 4 
 
 Wild Fowls ; Pork, salted and boiled ; Suet - - 4 30 
 
 Veal, roasted ; Pork, and salted Beef . - - 5 30 
 
 "When the powers of the stomach are weak, a hard and crude diet 
 is sure to produce discomfort by promoting acidity ; while the very 
 game articles when divided, and well cooked upon French princi- 
 plea, or rather the principles of common sense, can be taken with 
 impunity, and easily digested. 
 
 There are only a few persons — with the exception, perhaps, 
 o£ those who take violent exercise, or work hard in the open air — 
 who can dine heartily upon solid food without suffering from its 
 effects ; yet in order to escape indigestion, plain roast or boiled meat 
 should be very sparingly consumed. 
 
 The foundation of all good cookery consists in preparing the meat 
 so as to render it tender in substance, without extracting from it 
 those juices which constitute its true flavor ; in doing which, the 
 main point in the art of making those soups, sauces, and made 
 dishes of every sort, which should form so large a portion of every 
 well-ordered dinner, as well, also, as in cooking many of the plain 
 family joints — is boiling, or rather stewing, which ought always to 
 
GUIDE FOB THE MILLION. 53 
 
 be performed over a slow fire. There is, in fact, no error so com- 
 mon among American cooks as that of boiling meat over a strong 
 fire, which renders large joints hard and partly tasteless ; while, 
 if simmered during nearly double the time, with less than half *the 
 quantity of fuel and water, and never allowed to "boil up," the 
 meat, without being too much done, will be found both pliant to 
 the tooth and savory to the palate. 
 
 For instance. The most common and almost universal dish 
 throughout France, is a large piece of plainly-boiled fresh beef, 
 from which the soup — or ^^jpotage" as it is there called — h^s been 
 partly made, and which is separately served up as " boutlU" accom- 
 panied by strong gravy and minced vegetables, or stewed cabbage. 
 Now this as constantly dressed in the French mode, is very deli- 
 cate both in fibre and flavor ; while, in the American manner 
 of boiling it, it is almost always hard and insipid. The resison 
 of which, as explained by Car^me, is this : — " The meat, instead 
 of being put down to boil, as in the American and English method, is 
 in France put in the pot with the usual quantity of cold water, and 
 placed at the corner of the fireplace, where, slowly becoming hot, 
 the heat gradually swells the muscular fibres of the beef, dissolving 
 the gelatinous substances therein contained, and disengaging that 
 portion which chemists term ' osma2ome,' and which imparts savor 
 to the flesh — thus both rendering the meat tender and palatable, 
 and the broth relishing and nutritive; whilst, on the contrary, 
 if the pot be inconsiderately put upon too quick a fire, the boiling is 
 precipitated, the fibre coagulates and hardens, the osmazome is hin- 
 dered from disengaging itself, and thus nothing is obtained but a 
 piece of tough meat, and a broth without taste or succulence." 
 
 Meat loses, by cooking, from one-fifth to one-third of its whole 
 weight. More is lost by roasting than by boiling meat. In calcu- 
 lating for a -family, one pound per day for each individual is a gen- 
 eral allowance for dinner. 
 
64 MINB OF WEALTH; AND, 
 
 Meat that is not to be cut till cold must be well done, particularly 
 in summer. 
 
 The use of skewers in joints should be avoided as much as possi- 
 ble, as they let out the gravy ; twine will answer better. 
 
 In every branch of cookery much must be left to the discretion 
 of the cook and knowledge of the family's taste ; particularly in 
 force-meats and seasonings. 
 
 Suet. — When sirloins of beef, or loins of veal or mutton^ are 
 brought in, part of the suet may be cut off for puddings, or to cla- 
 rify, dhopped fine and mixed with flour, if tied down in a jar, it 
 will keep ten days or a fortnight. If there be more suet than will 
 be used while fresh, throw it into pickle, made in the proporticm 
 of one-quarter pound of salt to a quart of cold water, and it will be 
 as good afterwards for any use, when soaked a little. 
 
 To remove the taint of meat, wash it several times in cold water ; 
 then put it into plenty of cold water, into which throw several 
 pieces of red-hot charcoal. If you fear meat will not keep till the 
 time it is wanted, par-roast or par-boil it, that is partly cook it ; it 
 will then" keep two days longer, when it may be dressed as usual^ 
 but in rather less time. 
 
 When meat is frozen, it should be brought into the kitchen and 
 laid at some distance from the fire, early in the morning; or soak 
 the meat in cold water two or three hours before it is used : put- 
 ting it near the fire, or into warm water, till thawed, should ba 
 avoided. ■■-'] 
 
 Meats become tenderer and more digestible, as weH as better 
 flavoured, by hanging. In summer, two days is enough for lamb 
 and veal, and from three to four for beef and mutton. In cold 
 weather, the latter may be kept for double that time. 
 
 Legs and shoulders should be hung knuckle downwards. 
 
 An effectual way of excluding the fly is by using a wire meat- 
 safe, or by covering the joints with a long loose gauze or some thin 
 cloth, and hanging them from the ceiling of an airy room. Pep- 
 
GUIDE FOR THE MILLION. 55 
 
 per and ginger should be sprinkled on the parts likely to be washed 
 off before the joint is put to the fire. 
 
 A larder should always be placed on the north side of the house ; 
 the window may be closed with canvass, but wire is preferable. 
 There should be a thorough draft of air through the room. 
 Articles that are likely to spoil should not be kept in or laid 
 upon wood. 
 
 Warm, moist weather is the worst for keeping meat ; the south 
 wind is very unfavourable, and lightning very destructive ; so that 
 after their occurrence meat should be especially examined. 
 
 Boiling, or cooking with heated water, is an important branch 
 of the kitchen duties. Some articles, as potatoes, should be above the 
 water in a steamer ; some should be in deep water, as cabbage ; 
 some should be in shallow water, as beans ; some in a " spider " as 
 gmoked fish ; some in nets within the water, as spinach ; some in 
 bags and basins, as puddings ; some in small cloths as dumplings, 
 and so on, making it necessary for the cook to have her wits about 
 her and see that her fuel, fire, wood and furniture are all proper to 
 use and properly used. 
 
 It is the most simple of all processes of cooking. Eegularity 
 and attention to time are the main secrets. 
 
 Much less heat is requisite to keep liquids boiling in copper and 
 iron saucepans than in those made of tin. 
 
 There is frequently a great waste of fuel in cooking, which arises 
 from making liquids boil fast, when they only require to be kept 
 slowly boiling. Count Eumford (the inventor of the Eumford 
 stove), states, that more than half the fuel used in kitchens is wasted 
 in the above manner. 
 
 It is a sad waste to put fuel under a boiling pot. There is a de- 
 gree of heat in water called the boiling-point ; and all the coals or 
 wood in the world cannot make water hotter in an open vessel ; it 
 can but boil. By this waste, the cook not only loses time, but 
 spoils the cookery. 
 
56 MINE OP WEALTH ; AND, 
 
 The loss by boiling varies, from 6 1-4 to 16 per Cent. The aver- 
 age loss on boiling butcher's meat, pork, hams, and bacon, is 12 ; 
 and on domestic poultry is 14 3-4. 
 
 The loss per cent, on boiling salt beef is 15 ; on legs of mutton, 
 10 ; bams, 12 1-2 ; salt pork, 13 and l-3rd ; knuckles of veal, 8 and 
 l-3rd; bacon, 6 1-4; turkeys, 16; chi6kens, 13 1-2. itaii aaioiaiA 
 
 The established rule as regards time, is to allow a quarter of an. 
 hour for each pound of meat if the boiling is rapid, and twenty 
 minutes if slow : there are exceptions to this ; for instance, ham and 
 pork, which require from twenty to twenty-five minutes per pound, 
 and bacon nearly half an hour. For solid joints allow fifteen min- 
 utes for every pound, and from ten to twenty minutes depend much 
 on the strength of the fire, regularity in the boiling, and size of the 
 joint. The following table will be useful as an average of the time 
 required to boil the various articles : — « ; d«ft bedomt' 
 
 H. M. ,i<(j 
 A ham, 20 lbs. weight - - - requires 6 30 
 A tongue, (if dry) after soaking - - - 4 
 A tongue, out of pickle - - - 2-12 to 3 
 
 A neck of mutton ...--- 1 30 rau 
 A chicken 
 A large fowl 
 A capon 
 A pigeon 
 
 Dried or salted meats and fish require soaking in cold water 
 before boiling. 
 
 Meat and poultry will lose their flavour and firmness, if left in 
 the water after they are done ; as will also fish, which will break 
 to pieces. 
 
 The water in which meat, poultry, or fish has been boiled should 
 be saved ; this pot-liquor, as it is called, may be made into soup. 
 
 Slow boiling is very important for all meats, to ensure their ten- 
 derness ; fast boiling always makes them hard and tough, less 
 plump, and of darker color, than when they are boiled gradually. 
 
 Skimming the pot will alone ensure the good color and sweetness 
 
 »oiq"lIa To olrffnia i'mm ? T? 
 
 . \ - 45 
 
 ai^gi sdi ©i£ ,emii joi a o 35 
 
 .... 15 
 
GUIDE FOR THE MILLION,^ 67 
 
 of the meat ; a little cold water and salt will aid in throwing up the 
 scum : milk put into the pot does good in few cases only ; and wrap- 
 ping in a cloth is unnecessary, if the scum be carefully removed. 
 
 The lid of the saucepan should only be removed for skimming; 
 and, before taking off the lid, be careful to blow from it any dust 
 or blacks from the fire or chimney. 
 
 The joint should always be covered with water; above this 
 quantity, the less water the more savory will be the meat. 
 
 In some few instances, however, it may be necessary to boil the 
 articles in a much larger quantity of water ; a quart of water is 
 mostly a good proportion to a pound, of meat. 
 
 If meat be put into cold water, it should be heated gradually,* so 
 as hot to cause it to boil in less than forty minutes ; if it boil much 
 sooner, the meat will shrink and be hardened, and not so freely 
 throw up the scum. 
 
 i'our skewers, or plate, inside downwards, should be laid on the 
 bottom of the saucepan, especially for large joints and puddings; 
 so that they may be equally done, and escape burning or adhering 
 to the saucepan. 
 
 When a pot boils remove it nearly off the fire, but let the lid re- 
 main on ; a very little heat will then keep up the boiling. 
 
 The time of boiling should be reckoned from the time bubbles 
 begin to rise on the surface of the liquid ; as the boiling continues, 
 the water will evaporate, and in some cases it may be requisite to 
 fill up the saucepan with boiling water. 
 
 Baking of late years has come more into general use from the 
 fact that it is found to be a cheap, expeditious, convenient and econo- 
 mical way of cooking. The flavor of meats, however, when baked is 
 not considered equal to the same when roasted although there are 
 many joints that are preferable from being more suitable to baking 
 than roasting. Among such may be enumerated legs and loins of 
 pork, legs and shoulders of mutton, fillets of veal, &c ; and a baked 
 pig if properly basted with butter and otherwise attended to is 
 
is MINE OF WEALTH; AND, 
 
 fblfy equal to a roast one. The same may be said of ducks and 
 geese, and various pieces of beef, especially the buttock. A 
 baked buttock of beef should be salted about eight days, then well 
 washed and put into a brown earthenware pan (glazed inside) with 
 a pint of water, tied over with three or four thicknesses of writing 
 paper, and baked about five hours in a lightly heated oven. A 
 baked ham is far preferable to a boiled one, not only is it more ten- 
 der, but it retains its gravy and has a finer flavor. It should be 
 soaked at least one hour in clean water, wiped thourghly dry and 
 
 then covered over with a thin flour paste before being put in the 
 oven. 
 
 Roasting is prefered by many and no doubt for many joints it is 
 preferable, but it is more tedious, requires more care and attention 
 and in this day of cooking stoves and close ranges is not so much 
 in general use as heretofore. It has one great advantage and that 
 is that a. roasted joint is exempted from a combination of flavors 
 such as are attached to a baked one, when several have been 
 cooked in the same oven together. 
 
 The success of every branch of cookery, however, depends upon 
 the good management of the kitchen fire ; roasting, especially, 
 requires a brisk, clear, and steady fire ; if made up close to the bars 
 of the grate. 
 
 The spit being wiped clean, the joint to be roasted should be care- 
 fully spitted even, and tied tight ; and if it will not turn round well, 
 balance skewers, with leaden heads, should be used ; for, if the meat 
 be not evenly spitted, it will probably be burned on one side, and 
 not done on the other. Avoid running the spit through the prime 
 parts of joints. Cradle spits answer best. 
 
 A leg of mutton should never be spitted, as the spit lets out the 
 gravy, and leaves an unsightly perforation just as you are cutting 
 into the pope's eye. 
 
 Make up the roasting-fire three or four inches longer than the 
 joint, else the ends of the meat will not be done. 
 
GUIDE FOR THE MILLION. §9 
 
 In stirring the fire, be careful to remove the dripping pan, else 
 dust and aghes may fall in. On no account let the fire get dull and 
 ]ow, as a strong heat is requisite to brown the meat. 
 
 A thin joint requires a brisk fit-e; a large joint, a strong, sound, 
 and even fire. - When steam rises from the meat, it is done. 
 
 Large joints should be put at "«, moderate distance from the fire, 
 and' gradually brought nearer; else the meat will be overdone half- 
 wlay through the joint, and be nearly raw at the bone. 
 
 '-Such meat as is not very fat should have paper placed over it, to 
 preven-t it from being scorched. 
 
 Do not sprinkle the meat with salt when first put down, as the 
 salt draws out the gravy. 
 
 Old meats i*equire more cooking than young. The longer the 
 meat has been killed, the less time it requires to roast it. Very fat 
 meat requires more time than usual. 
 
 There are a variety of opinions respecting the washing of meat 
 previous to roasting. Many old and experienced cooks declare that 
 it destroys the flavor of the meat. Professors of the art, however, 
 hold a contrary opinion. We are not disposed, from experience, to 
 differ so essentially from them as to advise meat to be roasted with- 
 out this operation, but should advise that the meat be not suffered 
 to remain too long in the water, unless frost-bitten, and then it 
 should soak an hour or two previous to cooking. 
 
 The time necessary for cooking a joint must depend, of course, 
 upon the weight of the joint to be roasted ; experience gives fifteen 
 minutes to each pound of meat ; where the quantity is very large, 
 an extra two or three minutes must be given ; but so much depends 
 upon the state of the fire, and the attention directed to the joint 
 while cooking, that the judgment must be exercised. Although 
 the above calculation may be taken as a general rule, time for any 
 drawback which may occur must be considered. 
 
 Baste the meat first with fresh dripping, and then with its own 
 fat or dripping ; and within the last hour of roasting, take off the 
 
60 MINE OP WEALTH; AND, 
 
 paper, and sprinkle the meat with gait and flour, to brown ^and froth 
 it; but some cooks dredge the meat with flour earlier, so that it 
 may imbibe the gravy, a practice which should be specially avoided. 
 
 The spit should be wiped dry immediately after it is drawn from 
 the meat, and washed and scoured every time it is used. 
 
 Perfection in roasting is very difficult, and no .certain rules can 
 be given for it, as success depends on many circumstances which 
 are continually changing ; the age and size (especially the thick- 
 ness) of the pieces, the quality of the coals, the weather, the cur- 
 rents of air in the kitchen, the more or less attentions of the cook, 
 and the time of serving, are, all to be considered. Hence, epicures 
 say of a well-roasted joint, "It is done to a turn." 
 
 Eoast meats should be sent to table the moment they are ready, 
 if they are to be eaten in perfection. 
 
 Broiling or Grilling. — Broiling requires a brisk and qlear 
 fire, proportioned to the article to be broiled ; for example ; mutton 
 chops require a clear rather than a brisk fire, else the fat will be 
 wasted before the lean is warmed through ; but for a beef steak, 
 the fire can neither be too brisk nor clear, if the gridiron be placed 
 at the proper distance. Fish requires a steady fire ; as also does 
 under-done meat. 
 
 Much, however, depends on the substance of the article to be 
 broiled : if it be thick, it must be placed at a greater distance, at 
 first, to warm it through ; if thin, the fire must be brisk, else the 
 meat will not be of a good color. 
 
 The gridiron should be wiped clean after it has been used, so that 
 the bars may be kept bright on top ; they should be allowed to 
 get hot before the article is laid on them, but not too hot, else they 
 will burn the meat or fish : the latter especially. To prevent this, 
 the bars should be rubbed with fat. 
 
 A charcoal fire is best for broiling. 
 
 To prevent the fat dripping into the fire set the gridiron aslant. 
 
 For turning the broiling article, use tongs, as a fork will let out 
 
GUIDE FOR THE MILLIOIT. 61 
 
 the gravy. Whon the article is done, it will feel firm if touched 
 with the tongs : by no means cut the meat to ascertain if it be done, 
 as that will let out the gravy. 
 
 Frying is of all methods the mo^t objectionable, from the food's 
 being less digestible when thus prepared, as the fat employed un- 
 dergoes chemical changes. Olive oil in this respect is preferable to 
 lard or butter. The crackling noise which accompanies the process 
 of frying meat in a pan is occasioned by the explosions of steam 
 formed in fat, the temperature of which is much above 212 ® . If 
 the meat is very juicy it will not fry well, because it becomes sod- 
 den before the water is evaporated; and it will notbro-rtrn because 
 the temperature is too low to scorch it. To fry fish well the fat 
 should be boiling hot (600 ^ ), and the fish well dried in a cloth, 
 otherwise, owing to the generation of steam, the temperature will 
 fall so low, that it will be boiled in its own steam, and not be 
 browned. Meat, or indeed any article, should be frequently turned 
 and agitated during frying, to promote the evaporation of the 
 watery particles. To make fried things look well, they should be 
 done over twice with eggs and stale bread crumbs. 
 
 If eggs be very dear, a little flour and water may be substituted 
 for them in preparing fish to fry. 
 
 In frying use a slice to lift the articles in and out of the pan, and 
 drain them. ■ ' 
 
 ,To make batter for frying ; melt two ounces of butter in a little 
 warm water, and pour it upon half-a-pound of flour ; stir it and add 
 water enough to form a batter, thick enough to adhere to whatever 
 is put into it; but it should run freely: add some salt and the 
 beaten whites of two eggs. ; fw 
 
 A small shallow frying-pan, is very useful to fry articles to be 
 stewed : this method differs from common frying, as it only requires 
 butter enough to keep the article from sticking to the pan and 
 burning. 
 
'$2 MINE OF WEALTH; AND, 
 
 ( The fire for frying should be free from smoky coals, sharp, and 
 ,«ven. Charcoal makes the best frying fire. 
 
 The fat should be carefully drained from all fried articles ; indeed, 
 they should be so dry as scarcely to soil a cloth. Fish is best 
 drained by wrapping it in soft whited -brown paper, by which it will 
 so dry as not to soil the napkin upon which it is served. 
 
 Stewing. — AH articles to be stewed should first be boiled gently, 
 then skimmed and set aside in an even heat : on this account, char- 
 coal makes the best fire for stewing. 
 
 All stews, or meat dressed a second time, should be only sim- 
 mered, as the meat should only be made hot through. 
 
 A stewpan is the most advantageous vessel in which stews, hashes, 
 soups, or gravies, can be made ; indeed, for all purposes of boiling, a 
 stewpan is preferable to a deep saucepan, as, in the former, .the 
 articles are exposed to more even heat than when they are placed 
 one upon another in the saucepan, and are likely to be broken in 
 stirring. 
 
 The best stewpans are made of copper or iron ; they should be 
 kept covered as much as possible, unless you wish to reduce the 
 gravy. 
 
 Be careful not to fry in a stewpan ; or, if so, with great care, and 
 sufficient butter to save the tinning from melting. 
 
 Most of the directions for making soups and gravies apply also 
 to this branch of cookery. , , 
 
 Larding, — Have ready larding-pius of different sizes, according 
 
 to the article to be done , cut slices of bacon into bits of a proper 
 
 length, quite smooth, and put on a larding-needle to suit it, with 
 
 which pierce the skin and a very little of the meat, leaving the 
 
 ©(bacon in, and the two ends of equal length outwards. Lard in rows' 
 
 the size you think fit. 
 , The same effect with regard to flavor, may be produced by raising 
 the skin and laying a slice of fat bacon beneath it. 
 
GUIDE FOR THE MILLIOlff. 08 
 
 DoUBiNG consists in passing bacon through meat, while larding is 
 on the surface only. 
 
 Braising. — Put the meat you would braise into a stewpan, and 
 cover it with thick slices of fat bacon : then lay round it six or eight 
 onions, a faggot of sweet herbs, some celery, and, if to be brown, 
 some thick slices of carrots, and trimmings of any fresh meat-bones 
 you have, with a pint and a half of water, or the same quantity 
 of stock, according to what the meat is, and add seasoning. Cover 
 the pan close, and set it over a slow Stove ; it will require two or 
 three hours as its size and quality may direct. Then strain the 
 gravy ; keep the meat quite hot : take the fat off by plunging the 
 basin into cold water, which will cause the fat to coagulate ; and 
 boil it as quickly as you can till it thickens. If, however you wish 
 the gravy to adhere to the meat, it must be still further thickened ; 
 then with a brush kept for the purpose do over the meat,, and if that 
 has been larded, put it into the oven for a few minutes. This is 
 called " glazing," and is much in use for made-dishes. 
 
 Glazing is done by brushing melted glaze or jelly over the 
 article, and letting it cool ; in some cases it is requisite to cover the 
 articles with two or three coats of glaze, allowing each to cool as it 
 is laid on. The glaze should be of a clear yellow brow%r^Bdj^ 
 thick as good treacle. ,v^ ' . , 
 
 If you have not the glaze ready, sift a little sugar over the article 
 to be glazed, and finish in the oven, with a salamander, or red hot 
 shovel. 
 
 Boning. — In disengaging the flesh from the bones, work the knife 
 always close to the bone, and take care not to pierce the outer skin. 
 Minute directions are given in other parts of the work for boning 
 fowls, &c. 
 
 Blanching makes the article plump and white, and consists in 
 putting it into cold water over the fire, allowing it to boil up, and 
 then plunging it into cold water, where the article should remain 
 until cold. 
 
Hi* MINB OP WEALTH; AlfD, 
 
 n. 
 
 Danger from Copper Saucepans. — The precise dangefTrbm the 
 use of copper saucepans, or stewpaos, imperfectly tinned, is' far from 
 rightly understbod. It appears that the acid contained in stews and 
 other made dishes, as lemon-juice, though it does not dissolve copper, 
 by being merely boiled in it a few minutes, nevertheless, if allowed 
 to cool and stand in it for some time, will acquire poisonous matter, 
 as verdigris, in the form of a green band, or crust, inside the vessel. 
 It has likewise been proved that weak solutions of common salt, 
 such as are daily made by adding a little salt to boiling vegetables, 
 ^eat, or fish, act powerfully on copper vessels, although strong solu- 
 tions, or brine would not affect them. 
 
 ^ It is, however, in vain to hope that cooks will attend to the nice 
 
 distinctions by which copper stewpans may be rendered safe ; the 
 
 general advice given by prudent physicians is, therefore, against 
 
 ^their use at all. ''^ •■ •- ■•-'"'> ^ ■ -'v' -' — ^ 
 
 ^ The kettles in #^lch'llib Soups are made should be well tfniifed, 
 
 and kept particularly clean, by being washed in hot water and 
 
 ^rubbed dry before they are put away. If they are not kept well 
 
 'tinned, the taste as well as the color of the soup will be liable to be 
 
 'affected by the iron; and if the soup-k;ettle be made of copper, and 
 
 ^iSie tinning not quite perfect, everything cooked in it will be more 
 
 or less poisonous, as everything which is sweet, salt, or sour, 
 
 ' extracts verdigris from copper. ^'^^"^ os«I:!5'9iTt .t^ 
 
 How to Choose Meats. 
 
 "^ Beep.— True well-fed beef may be known by the texture and 
 
 color ; the lean will exhibit an open grain of deep coral red, and 
 
 •'the fat will appear of a healthy oily smoothness, rather inclining to 
 
 ^'white than yellow ; the suet firm and white. Yellow fat is a test 
 
 of inferior quality. Heifer beef is but little inferior to ox beef; 
 
 ihe lean is of a closer grain, the red paler, and the fat whiter. Cow 
 
GUIDE FOB THE MILLIOlf. fl 
 
 beef may be detected by the same signs, save that the elder the 
 beast, the texture of the meat will appear closef, aind ihe flesh 
 coarser to the sight, as well as harder to the touch. 
 
 The round of beef is, in large families, one of the most profitaWe 
 parts : it is usually boiled, and, like most of the boiling parts 
 of beef, is generally sold in our markets at lees per pound thati the 
 roasting joints. ' « rfliw obucn \v»t^ 
 
 The brisket is also less in price than the roasting parts; 'it- is liot 
 so economical a part as the round, having more bone to be Weighed 
 with it, and more fat. Where there are children, very fat joints are 
 not desirable, being often disagreeable to them,^ and sometimes pre- 
 judicial, especially if they have a dislike'tef^it.Y' This joint siho 
 requires more cooking than many others ; that is to say, it requires 
 a double allowance of time to be given for boiling it : it will, when 
 served, be hard and scarcely digestible if no more time be allowed 
 to boil it than that which is sufficient for other joints and meats. 
 When stewed it is excellent ; and when cooked fresh, (i. e; utisalted,) 
 aa eSECellent stock for soup may be extracted from it, and yet the 
 meat will serve as well for dinner. ' ' -' ' ■ ' ' V'^^' '^^'* 
 
 The edgebone, or aitchbone, is not'eoiisi^ef^tf tB bek'ffery'etjdil- 
 omical joint, the bone being large in proportion to the meat ; but 
 the greater part of it, at least, is as good as that of any prime pairf^' 
 It sells for less per pound than roasting joints. l<jliqoowq x'sv 
 
 The rump is the part of which our butchers make g;re^t pi'ofid/ 
 by selling it in the form of steaks. In the country, as there is nW 
 an equal demand for steaks, the whole of it may be purchased as 
 a joint, and at the price of other prime parts. It may be turned to 
 good account in producing many excellent dishes. If salted, it is 
 simply boiled ; if used unsalted, it is usually stewed. ; : ' • B '^ 
 
 The veiny piece is sold at a low price per pound'f but tf^ 'nufig^ 
 for a day or two, it is very good and very profitable. Where there 
 are a number of servants and children to have an early dinner, this 
 part of beef will be found desirable. ' ''' c^^^Si'^^ ^ 
 
B$ MINE OF WEALTH; AND, 
 
 : From the leg and shin excellent stock for soup may be drawn ; 
 afpd if not reduced too much, the meat taken frojnthe bones may 
 be served as a stew with vegetables ; or it may be seasoned, 
 pounded with butter, and potted ; or chopped very fine, and seasoned 
 with herbs, and bound together by egg and bread crumbs ; it may 
 be fried in balls, or in the form of large eggs, and served with a 
 gravy made with a few spoonsful of the soup, aiaioi yt^. 
 
 «QPf,half an ox cheek excellent soup may be made; the meat, 
 when taken from the bones, may be served as a stew. v.u ..:;'D ck 
 Roasting parts of beef are the sirloin and the ribs, and these bfeawr 
 in all places the highest price. The most profitable of these twor 
 joints at a family table is the ribs. The bones, if removed from 
 the beef before it is roasted, will assist in forming the basis of a 
 soup. When boned, the meat of the ribs is often rolled up, tied 
 with strings, and roasted : and this is the best way of using it, as 
 it enables the carver to distribute equally the, upper part of meat 
 with the.more.skinny and fatter parts at the lower end of the bones. 
 
 q,Veal. — When you oKserve the kidney well surrounded with fat, 
 you may be sure the meat is of a good quality. The whitest is not 
 the best veal; but the flesh of the bull-calf is of a brighter color 
 than that of the cow-calf The fillet of the latter is generally pre- 
 ferred, on account of the udder. There is a vein in the shoulder 
 very perceptible; and its color indicates the freshness of the meat; 
 if a bright blue or red, it is recently killed ; if any green or yellow 
 ^ots are visible, it is stale. The suet will be flabby, and the kidney 
 will smell. 
 
 The leg of veal from whi-ch the fillet is taken, the shoulder, the 
 i^eck, and Ipin, are all in turn serviceable in a family. When the 
 leg is purchased altogether, without dividing the knuckle from it, 
 the butcher usually considerably remits the price. 
 
 ^JilUTTpN. — The best is of a fine grain, a bright color, the fat firm 
 3y|jj|W.|iite. It is better for being fuU-,gro\vn. The meat of the ewe 
 is not so bright, Avhile the grain is closer. The ram mutton may 
 
GtriDB FOR THE MILLION. ^ 
 
 be known by the redness of the flesh and the sponginess of the fat. 
 
 The leg and haunch of mutton, are the most profitable joints, 
 although in price higher than the shoulder or neck. But these last 
 joints are sold at a less price per pound than others. ;, i;(> tfn 
 
 The loin and saddle (the two loins not separated) are expensive 
 joints, not in price only, but in the great proportion of fat and bone 
 belonging to them. They are considered to be prime parts. 
 
 Lamb,— -This meat will not keep long after it is killed. The large 
 vein in the neck is blueish in color when the fore-quarter is fresh, 
 green when becoming stale. In the hind quarter, if not recently 
 killed, the fat of the kidney will have a, slight smell, and the knuckle 
 will have lost its firmness. 
 
 The hind quarter of lamb is more advantageous in use than the 
 fore, but can scarcely be regarded as an ■economical part. In hot 
 weather, and in a small family, the joints which the quarters form, 
 wh<en divided, are of so'conveni'ent a sia^as to render _ them muek' 
 in request. ^iiU t* ^i flstfw lamg beffj© ore 
 
 Pork. — In young pork the lean when pintjlied will break; ffic 
 tbickn«ess arnJ toughness of the rind shows it to be old. In fresh'^ 
 pork the flesk is firm, smooth, a clear color, and the fat set When 
 stale it looks clammy aiad flabby. Measly pork may be detected by8 
 the keraaels in the fat ; it should not be eaten. Dairy-fed pork bea^ffi 
 the palm over all others, .bliw &di aadi tey 
 
 Bacon should have a thin rind, and the fat 'should be firm and 
 tinged red, by the curing;, the flesh should be of clear red, without* 
 intermixture of yellow, and it should firmly adhere to the bone^' 
 Tojudgeof the state of a ham, plunge a laiife into it to the bone; opi 
 drawing it back, if particles of meat adhere to i^^r'qr if the^smelJ^iis 
 disagreeable, the curing has not been effectual, arid the hiam is ri<!)M 
 good; it ehould, in such a state, be immediately cooked. In buying 
 a ham, a short thick one is to be preferred to one long and thin.-r- 
 There are such a variety of qualities that to enuemrate'' itn wo^^WM 
 be ton tedious. bolM gooi oo# 
 
0ti Mlf^l^ or WEAr/i'H ; AWD, 
 
 VbnisON'. — When good, the fat is clear, bright, and of comsidef- 
 able thickness. To know when it is necessary to cook it, a knife 
 must be plunged into the haonch ; and from the smell the cook mnst 
 determine on dressing or keeping it. 
 
 Poultry.— Tn choosing poultry, the age of the bird is the chief 
 point to be attended to. 
 
 An old turkey has rough and reddish legs; a young oiie .smooth 
 and black. Fresh killed, the eyes are full and clear, and the ffet 
 moist. When it has been kepi too long, the parts about the vent btr- 
 gin to wear a greenish discoloured appearance. 
 
 CJOMMON DOMESTIC FOWLS, when young, have the legs and comb? 
 smooth ; when old, they are rough, and on the breast long iiairs are 
 found instead of feathers. Fowls and chickens should be plnrnp on 
 the breast, fat on the back, and white legged. 
 
 G-KESE. — The bills and feet red wlicn old, yellow when youn^ 
 Fresh killed, the feet are pliable^ stiff when too long kept. Geese 
 are called green when they are only two or three months' old. 
 
 oDuCKS. — Choose tbem with supple feet and hard plump breasts. 
 Tame ducks have yellow feet, wild ones red. 
 
 Pigeons are very indiiferent food when they are too long kept- 
 Suppleness of the feet show tbero to be young ; the state of the flesh 
 is flaccid when they are getting bad from keeping. Tame pigeons 
 are larger than the wild. '^'- 
 
 Babbits when old, have the haunches thick, the ears dry aiid 
 tough, and the claws blunt and ragged. A young rabbit has claws 
 smooth and sharp, ears that easily tear, and a narrow cleft in the 
 lip. I ' ' <>J iieiti 
 
 Pabtridoes when young, have yellow legs and dark colored 
 bills. Old partridges are very indifferent eating. 
 
 Woodcocks and Snipes, when old, have the feet thick and hard; 
 when these are soft and tender, they are both young amd fresh 
 killed. When their bills become moist, and their throats muddy, 
 they have been too long killed. 
 
QtJrDE FOR 'fHE MILLION. ^ 
 
 >VMr/i) • ; vein oJfllq jrfea »dt .ea^giiS. Si ned^ir ni&ii9(»£ oT .^(;lIoow 
 
 ' _, „'. V''^*-^ ^'^.' •<^'^<^'<--' ^f'^ f^'^'^eniiw ii^cnii.idi ,Pim-\h'ii. i>.fTji»ofl 
 That Fish is an important agerit to the comfort of thinking mmas 
 
 may be readily understood by only a slight examination of what 
 fish (particularly salt water fish) does for us— Xt supplies us with 
 nerve matter. We will instance phosphorus. An idiot has a feain 
 of which about one per cent of phosphorus is present, a healthy 
 active brain about two per cent, a maniac's brain nearly three. We 
 may perhaps here remark without offence that poisonous ingredients 
 such as alcohol, taken immoderately, are apt to destroy the brain 
 power of rejecting (phosphorus for instance) a superfluity of nourish- 
 ment, and to this cause may be mainly attributed the great danger 
 in what is called " drinking" and traced incipient maniacism. 
 
 Fish supplies our system with brain power, and makes good the 
 
 ^15. ...r.Kn Wit, aj o.jfii miiUj! : . • , 
 
 ^'MtofM^^ffiSlipUltt^loys." - c. ... a.u 
 
 We advise that Fish be made an article of diet twicfe^'^ W^? -''^ 
 Before dressing fish of any kind, great care should be takeii that 
 it is well washed and cleansed, but be cautious not to wash it too 
 much, a^ the flavor is much diminished by too much water. Wnfeii 
 boiling fish, put a little salt and a little vinegar into the water to 
 give it firmess. Be careful to let the fish be well done, but not to 
 let it break. When very fresh, cod and whiting are very inueh 
 improved by keeping a day, and rubbing a little salt dowii the 
 back bone. ' Fresh-water fish often have a muddy smell and tasle 
 which is got rid of by soaking it. After it has been thoroughly 
 c\^ansed in strong salt and water, if the fish is not too large|' scald 
 it m the same ; then dry and dress it. 
 
 Put the fish in cold water, and let it boil very gently, or the' otii- 
 side will break before the inside is warm. . Piit all crimped fish 
 into boiling water, and when it boils up some cold water should "be 
 put into it,, to check it and keep it simmering. All fish should "be 
 taken out of the water the instant it is done, or it will becom'e 
 
9§B MIKE OB WEALTH ; AND, 
 
 "woolly. To ascertain when it is done, the fish plate may be drawn 
 np, and, if done, the meat will leave the bone. To keep it hot, and 
 tio prevent it losing its color, the fish plate should be placed across 
 the fish kettle, and a clean cloth put over the fish. 
 
 Small fish may be nicely fried plain, or done with egg and bread 
 crumbs, and then fried. On the dish on which the fish is to be 
 served should be placed a damask napkin, folded, and upon this 
 put the fish, with the roe and liver ; then garnish the dish with 
 horse-radish, parsley and lemon. 
 
 To broil or fry fish nicely, after it is well washed, it should be 
 put in a cloth, and when dry, wetted with egg and bread crumbs. 
 It will be much improved by being wetted with egg and crumbs a 
 a^ond time. Then have your pan ready with plenty of boilling 
 dripping or lard, put your fish into it and let it fry rather quickly 
 till it is of a nice brown and appears done. If it is done before be- 
 ing nicely browned, it should be taken from the pan, and placed on 
 a sieve before the fire to drain and brown. If wanted very nice, 
 put a sheet of cap paper to receive the fish. Should you fry your 
 fish in oil, it obtains a much finer color than when done in lard or 
 dripping. Never use butter, as it makes the fish a bad color. Gar- 
 nish your dish with green or fried parsley. 
 
 In broiling fish, be careful that your gridiron is clean ; place it on 
 the fire, and when hot rub it over with suet, to hinder the fish from 
 sticking. The fish must be floured and seasoned before broiling. 
 It must be broiled over a clear fire only, and great care must be 
 taken that it does not burn or become smoky. 
 
 Broiled fish for breakfast should always be skinned, buttered, and 
 peppered. , . , , ,..-. 
 
 Fish are boilfed, fried, broiled, baked, stewed, in fact cboked m 
 every imaginable fashion ; those named are the chief methods. In 
 every kind the greatest attention and cleanliness must be exercised. 
 A broken, disfigured, abrased, or ill-cooked dish of fish presented 
 
GUIDE FOB THE MILLION. ?1 
 
 at'taff^^ is 'quiet sufficient to destroy the taste' for it forever; on 
 the contrary, wben neatly done, it heightens the relish which every 
 one possesses more or less, and imparts an appetite where one may 
 be wanting, while the cook is held in grateful remembrance. 
 
 Among the bivalves Oysters are said to contain the most of thei 
 phosphoric principle, and are held in universal estimation. They 
 are cooked in a greater variety of ways than any other fish— but 
 the leading principle with them is to obtain them fat and in season, 
 and then not to forget that a stew must not be a deluge of water ; SP 
 fry must not shake off its batter; a roast must not get dried up; 
 a steam must not be done with dirty shells ; a fritter must not be all 
 batter, and whether stewed, fried, roasted, steamed or frittered, they 
 must be served up hot. 
 
 To Choose Fish.— Cod.— The best fish are thick at the neck, very 
 red gills, firm white flesh, bright, and blood-shot eyes, and small head. 
 
 Cat Fish.— When large they will be found very coarse and 
 strong, consequently the small ones are best. Always cook whilst 
 
 fresh. 
 
 . Eels.— Silver eels are the best; dark skinned and yellow tinged 
 
 are not good; the bright silver-hued belly and thickness of back 
 • ,■ . , . , ,. . ' )?^"WdoiIa sdt m 8{ ova a/iiil .woi 
 are the guides in their selection. , , ' ., 
 
 FLOUNDERS.-^Thick bodies an4" the 'bellies of a creamy white, 
 show them to be good ; a flabby flounder, with a pale blue tinge on the 
 belly, should be avoided. 
 
 Halibut.— Should be very firm, the fish a clean white when cut 
 into, and with no outward sliminess. 
 
 Herrings.— Very red gill's, blood -shot eyes, bright scales, and 
 ^he fish stiff, shows them to be good and fresh. 
 
 Mackerel.— Bright eyes, thick bodies, the prismatic colours very 
 predominant on the belly, denote freshness and goodness. '''^*^^^'-^ 
 
 Rock Fish, Black Fish, &c-The remark as to firmness and 
 clear fresh eyes apply to these varieties of the finny tribe. They 
 
71 MINE QP wkaltih; and, 
 
 should be eatron when very fresh, otherwise their flavor becomes 
 destroyed. 
 
 Salmon. — The fish stiff, scales very bright, the belly thick, the 
 gills a brilliant colour and the flesh when cut a beautiful red, will 
 prove it to be a fine fresh fish, and upon which alone depends its fla- 
 vor and excellence, for no method can completely preserve the del-' 
 icate flavor it has when just taken out of the water. 
 
 Salt Fish should be properly soaked in water previous to being 
 dressed, for at least twelve hours, then taken out, scrubbed with a 
 coarse cloth, and laid on a stone or table to drain for six or eight 
 hours, when.it should again be put into water, just lukewarm, tore- 
 main there ten or twelve hours. 
 
 Sea Bass. — When fresh, will exhibit very clearly defined stripes, a 
 clear eye and firm flesh. When too large they are rather coarse. 
 Should be eaten as soon as posible after catching. 
 
 Shad. — When fresh and good, the gills are bright, the scales 
 silvery, and the flesh firm. Shad should be cleaned and salted, at 
 least six hours before cooking. 
 
 Trout. — See that the gills are a bright red, the spots on the sides 
 well colored, with the belly a clear white or slightly tinged with yel- 
 low. If the eye is in the slightest degree flabby the fish is not fresh. 
 
 TURBOT, and all flat white fish, are rigid and firm when fresh ; 
 the under side should be of a rich cream colour. When out of 
 season, or too long kept, this becomes a bluish white, and the flesh 
 soft and flaccid. A clear bright eye in fish is also a mark of 
 being fresh and good. 
 
 Of the many other varieties of fish offered in our markets nothing 
 more need be said — by following the above general rules, (which will 
 be found applicable in all cases) fresh fish, and of good quality, can 
 always be chosen. 
 
 Shell Fish. — Lobsters, to be had in perfection should be boiled 
 at home; choose the heaviest. When they are boiled the tail 
 
GUIDE FOR THE MILLIOIf. ,1f8 
 
 should have a good spring ; the cock lobster has a narrow tail in 
 which the two uppermost fins are stiff and hard j the hten has a 
 broad tail and these fins are softer. The male has the best flavour; 
 the flesh is firmer, and the colour when broiled is brighter then the 
 hen. 
 
 Crabs. — Like lobsters, should be selected by weight ; when prinie, 
 the leg-joints are stiff and the scent pleasant. 
 
 Oysters. — There are so many named varieties of the oyster, 
 that it would be rather a difficult matter to classify them. None but 
 fresh ones should be used for any style of cooking, and these are 
 easily known from their general appearance on opening, (as they 
 exhibit a cleaness of liquid and full roundness of flesh) which should 
 be done with care and by an expert. If on inserting a knife be- 
 tween the shells they close firmly, then they are fresh and in good 
 condition, if on the contrary they shut slowly and remain open, they 
 are not fit for use. The smallest and most delicate are considered 
 by most persons best in their raw state whilst the larger or coarser 
 varieties are those generally used for cooking, 
 
 RECEIPTS. 
 
 Cat Fish, Fried. — Remove the head and tail, and the upper part 
 of the back bone and wash and clean thoroughly ; having scored the 
 sides and backs dredge with flour and fry in a pan of boiling lard. They 
 can also be fried in a batter made of eggs and tine bread crumbs, 
 seasoned with salt and pepper. 
 
 Cod, to boil — Wash, clean, and rub the inside of the fish with salt. 
 Let it be completely covered with water, in the kettle. A small fish will 
 be done in fifteen minutes after the water boils ; a large one will take half 
 an hour ; but the tail being so much thinner than the thick of the fish, it 
 will be done too much if it be all boiled at once ; therefore,' the best way 
 is, to cut that part in slices to fry, and garnish the head and shoulders 
 with, or to serve in a separate dish. Lay the roe on one side, and the 
 liver on the other side of the fish. Serve it with oyster sauce, or plain 
 melted batter. 
 
^ MINK OF WEALTH; AND, 
 
 ^' Cod Chowder. — Lay some slices of good fat pork in the bottom 
 of the pot, cut a fresh cod into tbin slices, place a layer on the pork, then 
 a layer of biscuit, then pork, then cod, then a layer of biscuit again, and 
 when all is used, add a quart of water. Let it simmer till the fish is done ; 
 l>efore quite done, add pepper, salt, and such seasoning as you like, and 
 a thickening of flour, with a coffee cup of sweet cream or rich milk. Add 
 oysters, to the above if you fancy them. 
 
 Clam Choirdea* is made the same way, only cut off the hard 
 
 leathery parts of the clams. 
 
 Cod, to Fry. — Cut in ihick slices ; flour, or egg, and cover these 
 with bread-crumbs, or biscuit powder. Fry in plenty of hot dripping 
 or lard. Slices of cod may also be stewed in gravy, like eels. 
 
 Cod's Head and Shoulders. — Wash it clean, then quickly 
 dash some boiling water over it, which will cause the slime to ooze out; 
 this should be carefully removed with a knife, but take care not to break 
 the skin ; wipe the head clean, and lay it on a strainer, in a turbot-kettle 
 of boiling water ; put in the salt and a teacupful of vinegar. Take care 
 that it is quite covered. Let it simmer from thirty to forty minutes. It 
 should drain before it is dished, and the dish be rather a deep one. 
 Glaze it with beaten yolks of eggs, then strew over it fine grated bread- 
 crumbs, lemon-peel, pepper and salt, stick into it some bits of butter, and 
 set it before the fire ; as it browns baste it with butter, constantly strew- 
 ing more bread-crumbs and chopped parsley over it. A rich sauce for 
 the above is made as follows : have made, in preparation, a quart of 
 strong beef or veal stock; or, if to be maigre, a rich, well seasoned, fish 
 stock; thicken with flour mixed into butter, and then strain it; add it to 
 30 oysters, picked and bearded, the hard meat of a boiled lobster cut up, 
 auid the soft part pounded, 2 glasses of white wine (sherry is best,) and 
 the juice of one lemon. Boil it, altogether, for 5 minutes, skim it, and 
 pour part of it into the dish where the fish is ; the rest serve in a sauce 
 tureen. This dish may be garnished with fried smelts, flounders, or 
 oysters. When the French cook cod's-head in this way it has the addi- 
 tion of being stuffed with either meat or fish forcemeat and some balls 
 of the same, fried, as a garnish. Cold cod may be dressed as cold tur- 
 bot. Slices of cod may be boiled, as well as fried ; but they should be as 
 short a time as possible in the water ; it should, therefore, boil soon after 
 the slices are put into it. About ten minutes ought to do them. Shrimp 
 sauce may be poured over these, or anchovy sauce. If you wish it to 
 be rather rich, make a sauce of veal stock, a boned anchovy and pickled 
 
SUIDB FOR THE MILLION. 75 
 
 oysters, all chopped fine,, pepper, salt, a gla&s of red wine, and a thickening 
 of butter and flour. Boil up and skim, and pour over the slices of cod. 
 
 Cod SoimdSj Soiled. — Soak the sounds in warm water for half an 
 hour, then scrape and clean well. Boil in milk and water, and when ten- 
 der, serve in a napkin, with egg sauce. 
 
 Cod bounds Ragout. — Scald, clean, and rub the sounds well 
 with salt ; then stew in some good highly seasoned gravy, and \yhen 
 tender add a little cream and floured butter to thicken; give a boil, and 
 season with grated lemon-peel, nutmeg, and a little allspice. 
 
 Eels^ Sroiled. — Skin and clean them, cut into pieces about three 
 inches long, and broil slowly over a good fire: then serve with melted 
 butter. 
 
 Eels, to Collar. — Skin, gut, remove the back-bone, and cut off the 
 heads of as many eels as you want ; then dip into a mixture of salt, com- 
 mon pepper, cayenne, grated nutmeg, pounded cloves, lemon-peel grated, 
 and some finely-rubbed sage. Boll up in fillets, tie with string as usual, 
 boil in salt water, with an equal portion of vinegar, until tender, and 
 then remove; add some whole pepper to the pickle, which should be 
 placed in a deep dish, and when cold, plunge the eel fillets into it. 
 
 Eel Pie. — Clean a pound or more of eels, cut them in lengths of two 
 and three inches, season with pepper and salt, and put them in a dish 
 with some lumps of butter; and a wine-glassful of water; cover with a 
 light paste, and bake. Some add a couple of bay-leaves and a fagot 
 of herbs, with a few cloves and an onion, and veal stock thickened with 
 flour, instead of water. Cream added after the pie is done, instead 
 of butter before, also improves it vastly. 
 
 Eels, t© Pot. — Skin and clean the eels, split them, and remove the 
 back-bone, then cut into pieces two or three inches long, and sea,son 
 with pepper, salt, dried sage rubbed fine, and powdered allspise and 
 nutmeg. -Place the pieces in a baking-dish in layers, pour in clarfied 
 batter until full; cover with paper, and bake in a moderaetly quick oven 
 for an hour and a half. When cold remove them, press into pots, and 
 cover with clarified butter. 
 
 Fish Cakes. — Bemove all the bones carefully from any given quan- 
 tity of either fresh or salt codfish of a previous days cooking , mix it weli 
 with mashed potatoes and butter, (having an excess of the potatoes,) to 
 which now add well beaten eggs, so as to make the whole into a thict 
 paste, and season with black or cayenne pepper as may be desired 
 Make up into balls or cakes, sprinkle with flour and fry in lard. 
 
76 MINE OE WEALTH; ANT, 
 
 Flounder S) Frieil. — Clean and dry the fish well, egg over dip, in 
 bread crumbs, and fry a light brown. Garnish with fried parsley, and 
 «*erve with plain melted butter. 
 
 Haddock, to boil. — Boil entire, if not very large; and throw a 
 little salt, vinegar, and horseradish, into the water, which improves the 
 look of the fish, and prevents the skin breaking. Serve hot, with oyster 
 t^auco. 
 
 Hake Cutlets. — Cut a moderate sized hake into cutlets, length- 
 wise, about the size of ordinary veal cutlets, dry well with a cloth, egg 
 well, dip in bread crumbs, and fry light brown ; then serve hot on a 
 napkin, with fried parsley garnish. 
 
 Halibut, Fried. — The best pieces for frying, are obtained from 
 the middle of the fish, which wash and dry very carefully; extract all 
 the bone and cut into slices about an inch in thickness. Take beaten 
 yolk of eggs well seasoned and prepare in a pan and in another grated 
 bread crumbs. Now season the fish with salt, pepper and butter and 
 dip twice alternately in the egg and bread crumbs, and fry in boiling 
 lard over a quick fire. 
 
 Herrings, to Fry. — Scale, wash, and dry them in a cloth, but 
 do not cut off their heads. Dredge them with flour, and fry them with 
 clean dripping or lard over a brisk fire, and when done, serve hot, gar- 
 nished with fried parsley round the dish, and parsley and butter for 
 sauce. 
 
 mackerel, to Hroil. — Clean, split down the belly, spread open, 
 cut off the heads, and pepper well inside : then flour them lightly to pre- 
 vent their sticking to the bars of the gridiron, and put over a clear fire, 
 until done a light brown, then serve spread open with the inside upper- 
 most, with a lump of butter the size of a walnut rubbed over each or 
 with plain melted butter. 
 
 ITIackerel, Fried. — Take the swollen sized mackerel for the pur- 
 pose, perfectly fresh, and wash and dry them thoroughly ; then make 
 some cuts and scores in the back and cover them well with beaten egg 
 and bread crumbs. Let the lard be boiling before putting them in to 
 fry, and serve them hot. 
 
 Perch as "Water Souchy. — Take a dozen fish, place in a stew 
 pan, with about two quarts of water, some parsley roots and leaves 
 chopped, but not fine. Boil until nearly the whole of the flesh of the 
 fish will run through a coarse sieve with the gravy to them, season with 
 pepper and salt, and stew until done ; then turn gravy and all into a soup 
 
* GUIDE FOR THE MILLION. ^tt 
 
 tareen. Some add onions, but in our opinion it spoils the flavor of the 
 souchy. 
 
 Pike, to Bake.-^Scale and clean the fiah, cut off its ins, ftnd stuff 
 the belly with pudding meat of best quality ; then place the 
 tail in the mouth, as recommended for stewing, and put it upon its belly 
 in a baking-dish. Flour the fish well all over, cover with a few lumps 
 of butter, and place in an oven, or a Dutch-oven before the fire, taking 
 care to baste it occasionaly with some of the fat. When done, remove 
 the pike, place on a clean diah, add a squeeze of lemon, a little soy and 
 melted butter together, mix, and pour into the dish ; garnish with sliced 
 lemon, and serve as hot as possible. * 'iot?jn 
 
 Pike to Stew. — Take stale bread crumbsj flttfely-chopped sweet 
 herbs and parsely, a little lemon peel, three ounces of butter, mixed up 
 with the yolks of two egga, and seasoned with nutmeg, cayenne, common 
 pepper, and salt, and form into a pudding to stuff the fish with. A few 
 pickled or fresh oysters chopped fine and mixed with it improves the 
 flavor consideratbly. Clean and wash the fish, stuff with pudding, fix the 
 tail in the mouth, and stew gently in the same manner as the turbot 
 and garnish with sliced lemon. 
 
 Rock Fi§ii, Sea Bass and Black Fish.— These are all 
 best boiled plain, after having drawn, scaled and carefully washed them, 
 then dredge a cloth with flour, place the fish in it, and place in the fish 
 kettle with plenty of water, to which add salt in sufficient quantity. 
 The head and tail should be left on. They require about thirty minutes, 
 steady boiling; when done remove the cloth, drain well the fish, and 
 serve either with egg sauce, or hard boiled eggs sliced, and cold butter to 
 the taste. 
 
 Rock Fish, Steweft.-^Cut the fish in slices about an inch thick 
 and sprinkle with salt ; put in a stcwpan with some fresh butter, and 
 about half a dozen large onions thinly sliced. The fish should be placed 
 in layers seasoning each with pepper, and nutmeg, chopped parsely and 
 small lumps of butter rolled in flour. Cook one hour over a slow fire, 
 and serve hot with egg sauce. 
 
 Salmon, to Broil. — Cut the fish in slices ail inch thick, season 
 with cayenne and common pepper, a little nutmeg and salt, roll well in 
 buttered white paper, and broil over a slow fire ; serve in the paper, 
 with plain melted butter, anchovy, lobster, or shrimp sauce. 
 
 Salmon Collared Split enough of the fish to make a handsome 
 
f6 MINE OP WEALTH; AND, 
 
 roU, wash, and wipe it well; rub the inside and outside well with 
 powdered white pepper, mace, salt, and Jamaica pepper, carefully 
 mixed ; roll it tight, and bind it up ; put as much water, and one-third 
 of vinegar, as will cover it, add salt, long pepper, allspice, and two bay- 
 leaves ; cover it close, and simmer till done enough. Drain and boil the 
 liquor quickly, and pour it over the fish when cold ; serve with parsley. 
 
 iSalmon dressed, to pot.— Take the remains of a dressed sal-' 
 moD, remove the bones, mash it upon a board, season with a little all-? 
 spice, pepper, and salt ; then add some thick melted butter, sufficient to 
 form into a paste, but do not make it too moist, then press into a pot, 
 and pour clarified butter over the top. If at hand, the coral and spawn 
 of a lobster, or a few shrimps or prawns, improve it both in flavor and 
 appearance. 
 
 Salmon to PickSe Cold.— Boil some of the liquor in which the 
 fish was dressed with an equal part of vinegar, and add some whole 
 peper*corns : when it bubbles, remove from the fire, and pour over any 
 cold salmon you have at hand. If the salmon is not well done, boil it 
 up in the pickle until well dressed. 
 
 Salmon, to Packle Undressed.— Scale the fish, rub well with' 
 a eloth, and scrape away all the blood about the back bone, but do not 
 wash it; cut off the head, and divide the fish into pieces about six inches 
 long, then boil the pieces in pickle made of equal parts of vinegar and 
 water, with a few cloves, and two or three blades of mace, until done ; 
 skim carefully all the time the fish is boiling and when done remove the 
 fish, and pour the liquor into a jar or a tub, so that both may become 
 cold; when cold, put the fish into the liquor, with one-third more 
 vinegar, and some whole pepper. 
 
 Salmon-Trotit Ple.^-A Plain Wa?/.— .Clean and nicely trim, then 
 cut into handsome fillets, as many trout as may be required ; season each 
 fillet with pepper, salt, mace, and cayenne, which should be well rubbed 
 into the inside, and each fillet afterwards rolled up and well packed into 
 the pie-dish. Put bits of butter above and among the fillets, and add' 
 six or eight oysters, Take a pint of iish-stock, or the same quantity 
 made of the bead and trimmings, thicken and strain -this over the fish; 
 then cover in the dish with a good paste, and bake as usual, but remember' 
 that it will not require so long a time to bake as a meat-pie. 
 
 Sea Bass Fried. — Kemovc the head and tail of the fish and fry in 
 plenty of lard. By adding about a pint of cither stewed and seasoned 
 or pickled tomatoes, and dredging with a little flour, they will be 
 greatly imprr""-* 
 
GUIDE FOR THE MILLION. 79 
 
 Skate, to Boil. — The fish having been previously skinned, the flesh 
 ^ut into slips about an inch wide, and then immerse in salt and water 
 for four or five hours, the pieces should be rolled, tied with a piece 
 of string, and boiled for about twenty minutes. The thinner parts not 
 requiring so long should not be put in until a short time after the water 
 boils. Anchovy, and butter sauce, or crab sauce, should be served with it. 
 
 Skate, to Fry. — Prepare the fish as directed to boil egg well, dip 
 in bread crumbs, and fry carefully in plenty of dripping. Garnish with 
 fried parsley, and serve with crab sauce, anchovy and butter sauce, s<^j 
 or ketchup. , i^^ I 
 
 ■. Siuifish, and Perch to Fry. — Clean, cut all the fins close off, 
 open by the belly, dry well, dust with flour, and fry a light brown, in 
 plenty of lard or olive oil. Serve with melted butter, anchovy, soy, or 
 ketchup. y^g 
 
 Trout, Boiled. — Clean, scale well, and boil whole in cold water, 
 allowing it to boil gradually ; vinegar and horseradish put in the water 
 improve the flavor. When done, carefully drain off the water so as not 
 to break the skin, aad serve JKith lobster, shrimp, or .anchovy -batter* 
 sauce. -'fljc .ftWfil;) 'm" 'V3l vijai;'! A-'Q>iw iivn 
 
 Trout Stewed. — Take white wine and cold water, in equal quan- 
 tities, as much as may be required to cover the fish well,, and stew until 
 done, serve them hot with a gravy composed of flour, butter, beaten 
 eggs and seasoning to taste. 
 
 Tnrliot Baked.— Prepare as above, then season with cayenne,, 
 mace and nutmeg powdered, a few sprigs of herbs, butter and grated 
 bread crumbs, and place in a deep baking dish and bake. Serve hot. 
 
 TlU*bot, to Boil. — Choose a sufficiently large kettle, pour in suffi- 
 cient water to cover the fish, add a handful of salt, a table-spoonful 
 of shred horseradish, and two table-spoonfuls of vinegar. Boil until th<? 
 water has acquired some flavor, and then allow it to become cool. Score 
 the fish just through the skin on the dark side, so as to prevent it crack- 
 ing on the other, and then place it in the kettle with the dark side dowi%- ; 
 wards, and check the boiling as soon as ebullition takes place ; observe 
 also that the scum is removed frequently, and that no blacks fall into the 
 kettle. When done, remove, sprinkle the surface with the dried spawn 
 of a hen lobster, or if it cannot be procured, a little scraped horseradish. 
 Serve with lobster, shrimp, or crab sauce. A moderate sized turbot re- 
 quires about half an hour to cook it well, a large one from three quarters 
 of an hour,to an hour, a thick slice from twenty to twenty-five minutes, 
 
9f' MINK OF WEALTH; AIfU,.,0 
 
 -••uuf--/ .'Hncrrv. SiiellFuh. cdT-^Jioa ot ,3tMB^ 
 
 CratHt, Dressed Choose a good heavy crab, boil foV about half 
 
 an hour in salt and water, remove the pot, let the crab get cold ; taKe 
 off the great shell without breaking it, extract the fish from the body 
 and claws, and mince it well. Put some floured butter in a stew-pjiA' 
 with six or eight small mushrooms, parsley, and gi'een asparagus tops, 
 shred fine, fry a little, and put in the minced fish with half a wine-glass 
 of white wine, and pepper, salt, and sweet herbs to season; stew gently 
 for fifteen minutes, thicken with flour, and flavor with lemon juice. Fill 
 the shell with this mixture, having previously removed the herbs, set 
 in a baking-pan, or dish, strew stale bread crumbs over the top, set in 
 an oven to brown, and then serve hot. Garnish with lemon, and parsley. 
 
 Crab, Iflinced. — Remove the meat, mince small and place in a' 
 saucepan with a wine-glassful of white wine, pepper and salt, nutmeg, 
 cayenne pepper, and two table-spoonfuls of vinegar. Let it stew for ten 
 minutes; melt a piece of butter the size of a hen's Gg^, with an anchovy 
 and the yolks of two eggs ; beat up and mix well, stir in the crab, and 
 add sufficient stale bread crumbs to thicken. Garnish with thin toast 
 cut with a pastry leaf-cutter, or with the claws, and parsley. Lobster 
 may be dressed in the same manner. 
 
 liObster Balls. — Take the meat of a lobster with the coral ahd 
 spawn, pound in a mortar, add bread crumbs, about, a quarter the propor- 
 tion of the lobster, and season with cayenne, white pepper, mace, and 
 salt. Mix sufficient melted butter with the whole to form into a mass, 
 make into balls the size of small apples, egg well, dip in bread erumbs^ 
 and fry a pale brown. eiq brw .HGmmo b«oid 
 
 liObster Cutlets. — Choose a large lobster a(n<r "two smaTl bnes, 
 reserve a piece of the coral, pick and pound the remainder with a little 
 fresh butter, a little salt, red and white pepper, a blade or two of mace',*^^' 
 a little nutmeg, and a dessert-spoonful of anchovy sauce: when welT^ 
 pounded, add the yolk>4 of two ejrgs and the white of one ; lay the mii^^ 
 ture on a paste-board, roll it out with a little flour until an inch thick, 
 cut into small squares, do them over with egg, dip in bread crumbs, and' 
 fry a light brown in lard. Mix the cornl remaining with a little melted 
 butter and anchovy sauce, pour it into the middle of the dish with the 
 cutlets arranged round, cut the horns of the lobster into pieces ad inch 
 and a half long, place them 1)etween each cutlet and serve hot. A very 
 pretty way to dress them is to form into the shape of lamb cutlets, placM^ 
 ing a piece of the horn in centre ofthc extremity to resemble the bone. ' > 
 
QtriDK FOR TH» aiLIif^W ^^ 
 
 IiObster, to Pot Cold. — Chroose a hen lobster. Remove the 
 spawn, coral, flesh, and pickings about the head, and mix with the meat 
 firbm the claws ; pound well in a mortar, seasoning with white pepper, 
 Cayenne, and pounded mace; then add some thick melted bdltter, until it 
 forms a good thick paste. Remove the meat from the tail, poUnd and 
 season the same, then put half of it in the bottom of the pot, and cover 
 with the other paste. Pour clarified butter over the top of each pot, 
 and keep in a cool place. 
 
 IiObsier Sailad .— Take three yolks of hard eggs, two yolks of raw 
 e^gs, two tea-spoonsful of mustard, a little salt and cayenne pepper, four 
 table-spoonsful of salad oil, one and a half table-spoonful of tai'ragon viii' 
 egar, and one of essence of anchovies ; mix well, and add thi*ee table- 
 spoonsful of cream. Cut two large lobsters up small, and mix with fine- 
 ly ciit salad, ciicumber, hot pickles, and beet-root. Pour the mixture 
 ^veh above over the salad, put in a disii riot a bowl, and garnish wiitii 
 bflrd boiled eggs dMt in thin slices 
 
 liObstei* iSauce. — Break the shell of the lobster, extract the meat 
 firom the claws and body, cut small; boil the shells in half a pint of 
 water, with a little ground allspice and scraped horseradish, until all the 
 strength is extracted ; strain the liquor into a stew-pan ; add the lobster, 
 h^dlf a' pound of cream or thick melted britter, a teaspoonful or two of 
 a&ebovy sauce, and a squeeze of lemon. If you have a hen lobster, re- 
 move the coral and spawn, and pound it Up fine in a mortar; stir well 
 in the stew-pan, and let simmer gently for about five minutes, but do 
 not let it boil ; season with cayenne and salt while stewing. 
 
 Oyster iSlausa^es. — Chop and pound some veal well in a mortar, 
 th^n chop up an equal proportion of oysters, mix well and add some 
 htetid crumbs and a little beef suet shred fine ; moisten with some of the 
 liquor of the oysters, season wiib pepper salt and a little mace, bind 
 together with well beaten egg form into sausages or flat cakes, and fry 
 a pale brown in good dripping, 
 
 0y inters Scollopedv— Butter the bottoms of your scoll<^ shells, 
 tii^n sprinkle with bread crumbs, and lay a suffieient number of bearded 
 oydters to cover the bread, season tvith' pepper and salt, aliid place some 
 pieces of butter over them ; place another layer of bread crumbs, oysters, 
 and butter until the shellsare full then coverthe whole with bread cnini'»* 
 add a few pieces of butter on the top, and place in a Dutch-oveu ii>tiun 
 tho fire ; when done, brown with a salamander, or a red-h«t shovel IjeUf 
 «^ the tb^, )^d serv^ in the scdlloji shellk. ' ' '^ 
 
gjjSfe; MINE OF WEALTH; AND, 
 
 Soups. 
 
 What constitutes Soup and what are its constituents are two very 
 diflfereut questions — many persons think that a medley of market 
 supplies thrown carelessly into a pot of boiling water after an indef- 
 inite period or hurried cooking makes Soup but such is not the 
 case; it requires due proportion of each item, due attention to the 
 manner of mingling, and due time to each of the ingredients, and 
 indeed if the soup-er-in-ten-dant is not half a scientist it will be but 
 a sorry recompense for getting good materials. The French are the 
 best soup makers in the world, and this aptitude is so natural, that 
 even the common soldiers divide themselves into soup squads, and', 
 thus extract from their rations, probably double the nutriment of 
 their neighbors the English — who tradition^aJJy go in for every thing 
 as solid as possible. : "^c f'-vl*' ^ff^ ■' : ■■'H 
 
 The constituents of soup, then, are not enough to constitute soup, 
 without very careful management. This will be easily understood 
 w^en it is taken into consideration that the extraction of gelatine 
 from meat, which is the basis of good soup, may be or nearly so lost to 
 the soup by fierce boiling, and then, what avails the rest ? The vege- 
 table additions too may be spoiled by equal inattention. To make' 
 good soup, it matters not what the ingredients are, if there is a pro- 
 per knowledge of their conditions and nature — a skilled cook can 
 make soup out of material that would otherwise be wasted, while 
 the best materials without skill would yield nothing worth the 
 name. 
 
 There is no form of nutriment so palatable and healthful as prop- 
 erly prepared soup, while it may be said that few articles of the 
 dinner table are more distasteful than what generally passes under , 
 its injured name. Whether we regard the season of the year, or not' 
 as suggestive of different soups, oiie thing is certain that what cati- 
 not be got cannot be made into soup ; the market must decide, and 
 vwhether meat or vegetable, or a mixture of both, the same rule must 
 
GUIDE FOR THE MIIiLION. 83 
 
 be followed — boil steadily, adjust sorts and quantities judiciously, 
 and never over-season — all that is wanted is what epicures call 
 piquancy — something to call out the flavors of the meat and vege- 
 table compound. Too little attention is paid to color in soup, it 
 sibic^ld' be clear and rich, and if there is no natural browning or 
 kitchen stock on hand, the addition of a little sugar browned will 
 supply this need. It is a matter however of some consequence to 
 take into account whether it is winter or summer : in the winter, 
 soup is better made before it is wanted, and the vegetable addition 
 and seasoning added afterwards, for, by this means, the gelatine is 
 much richer after being cooled, and the coarse fat can be easily 
 removed. 
 
 In summer only the leaner and best meat should be used and 
 only such vegetables as are in the highest perfectioti ;^'^€t"^tllirl is 
 ■one thing that in both and all seasons should be especially noted, 
 and that is, both before and after use, carefully clean and dry the soup- 
 pot, and friends who love to feed their brethren well should remember 
 that upon the first dish, soup, depends mainly the relish for the rest. 
 Many inferior dishes may follow without remark if good soup leads; 
 but if this fail, the appetite will criticise every succeeding delicacy, 
 and a disappointed fancy often condemn a whole dinner. So much 
 depends on the subject of these remarks and which the following 
 receipts will illustrate. 
 
 RECEII^TS. 
 
 Karley Sottp — . Two pounds of shin of beef, quarter of a pound of 
 pearl barley, a hunch of parsley, four onions, four potatoes, two sweet 
 potatoes, salt, pepper a blade or two of mace, and four quarts of water. 
 A small piece of a boiled knuckle of ham will improve it. Put all the 
 ingredients together, and simmer gently for three hours. 
 
 Beef, Family ^oup. — ^txet what is called a good beef soup bone, 
 boil two hours, leaving about two quarts of broth, break two eggs into it, 
 about the size of a pigeon's egg, and fried, and add them to the soiip 
 Just before s'^ti&ing to talale. 
 
iJ4 , MINE OF WEALTH ; AND. 
 
 Calf's Head. — Scald, and wash the head clean with salt and'watef' 
 then place in a stewpan with snfficiont water to cover it: add a fiig?ft»t 
 of sweet herbs, an onion stuck witli cloves, six blades^ of niac'c, iind a 
 table-spoonful and a hiilf of pi^arl' barley; Stew t'i'lV tondcf, and suld'a 
 head of stewed celery. Season with pepper, pour the ^?oup iritd' tti'e 
 tureen, place the head in the centre, and serve. This is an excellent 
 soup when carefully prepared. 
 
 Carrot 8oilp. — Take half a dozen full grown carrotf?, scrape them 
 clean and then rasp off the outer rind, or soft red part only, add a sliced 
 ripe tomato. Prepare any kind of fresh meat broth, and take Iv.d qufidj^ 
 of it whilst hot, season it with two onions fried in butter, a small qAmntiiy 
 of mace, and a little salt — nothing else ; add the raspings, put the whole 
 in a stewpan covered close, and let it simmer by the side of the fire lur 
 two or three hours, by which time the raspings will have become soft 
 enough to be pulped through a fine sieve ; after which boil the soup until 
 it is as smooth as jelly. 
 
 Clam iSoup. — The secret of this soup is merely in the opening of 
 the clams ; they must be opened into two dishes, the bodies in one the • ton- 
 gues" in another — Scald the tongues and skin them, then cut them small 
 and put with the bodies. Cook slowly, with the addition of a little 
 water, some white potatoes, parsley, peper, and a trifle of salt. 
 
 Green Pea iSoup. — (t'lain). — Take a quart of large fresh greefl 
 peas, boil them in water with salt until thoroughly tender — then pass 
 the pulp through a sieve ; take a quart of fresh milk and beat up in it 
 the yolk of two eggs and the white of one ; add the pulp to this and 
 boil for a quarter of an hour; just before taking off the fire sweeten a 
 little with white sugar, and add a little grated nutmeg and lemon peel, 
 IiOb§ter Noup. — Take three or four young lobsters boiled, and re- 
 move the fish and cut it into small pieces; take out the coral, not the 
 berries, pound it so as to separate it and sift it through a coarse strainer; 
 take two quarts of good veal stock quite a jelly and cold ; add to it the 
 berries bruised, a tablespoonful of anchovy sauce, two ounces of melud 
 butter, rubbed into two tablespoonsful of flour; add it to the stock witli 
 a blade of mace, let it boil ten minutes, then strain it; add to it the 
 meat of the lobsters and the whole of the coral, stir it all up so as to 
 make thoroughly warm but do not let it boil. Make forced meat balls* 
 (minced) out of the head of lobster, with the soft part, the tips of the 
 tails and other scraps, some bread crambs, a teaspoonful of flour, a little 
 grated nutmeg, mixed up, with tlie yolk of one egg, made into^ b^U»., 
 
GUIDE FOR THE MILLION. 85 
 
 mixed Vegetable ^up. — ^Take half a pint of small barley, and 
 having washed well, put it into four quarts of cold water, with a lump 
 of fat from any kind of roasted meat, a teaspoonful of salt, and half a one 
 of pepper. Let this boil gently for two hours, the four quarts will then 
 be reduced to two. Cut up two large well scraped carrots, four large 
 onions, two beads of celery, and three or four turnips, into thin slices or 
 small pieces, aud put them in wben the soup is boiling. Let it boil gently 
 for an hour and a half. Mix in a basin, a piled teaspoonful of flour with 
 a little cold water until it is like cream. Mix a little flour clear of lumps 
 and add it ; stir the soup i;p well, let it simmer a moment and it is done, 
 •t ■WtocU. Twrfle Soup.— Take a Calf's or full grown lamb's head, 
 thoroughly clean it, breaking the bones and taking out the brains, sepa- 
 rating the tongue and detaching the scalp; add the giblets of two tender 
 full-grown chickens, and having washed them carefully in cold water, put 
 them all into a pot and boil gently in a gallon of water, adding a little 
 salt; skim, and when cooked enough peel the tongue and boil down until 
 all the meat has boiled from the bones. Take then a large stewpan and 
 line the bottom with good fat ham, mix such vegetables as you "please 
 with the meat, with pepper and a little mace and a few cloves, and place 
 ou the ham, and then gently pour on the soup.' Simmer the whole slowly 
 for one hour, adding more seasoning if necessary, and serve whilst hot. 
 
 M aattoii Uroth. — Take the blood out of two pounds of scrag of mut- 
 ton, by putting it in a stewpan and covering with cold water ; when the 
 water becomes milk-warm pour it off; then put in it four or five pints 
 of water, with a teaspoonful of salt, a tablespoonful of best grits, and an 
 onion ; set it over a slow fire, and when all the scum has been removed, 
 put in two or three turnips. Let it simmer very slowly for two hours, 
 then strain through a clean sieve. ,.,)* '->'?»'' 
 
 ©yster §OU|«, — Take a quart of milk and a quart of stock ; boil 
 them for ten minutes, with a blade of ma^e, and a tablespoonful of essence 
 of anchovy ; then set it to cool. Take thi"ee dozen oysters, put them with 
 their liquor and a little water over the fire, and barely let them boil ; then 
 drain them, taking care of the liquor and throw away their beards. Take 
 four tablespoonsful of floUr, mix in a paste, with two ounces of melted 
 butter before the fire, add a little cold water, then a little of the soup ; 
 then put it over the fire until it is thick, strain it into the soup, and throw in 
 the oysters. The whole of the soup will now be nearly cold ; let it boil 
 up rapidly at once, and carefully scum it, and serve it as hot as possible. 
 
 Pea Soup. — Cut up two^and a half pounds of pickled pork, or some 
 
86 MINE OP wealth; and, 
 
 pork cuttings, or the same quantity of scrag of mutton, or leg of beef, (bat 
 always witb a little pork flavoring) and put away one of these kinds of meat 
 into a pot with a gallon of water, three pints of split or dried peas pre- 
 viously soaked in water over night, two carrots, four onions, and a head 
 of celery, all chopped small; season with pepper and salt if necessary; 
 boil very gently for three hours, taking care to skim it occasionally, and 
 stirring it up from the bottom now and then. Serve while hot. 
 
 Soup Stock. — Take four pounds of shin of beef, or four pounds of 
 knuckle of veal, or two pounds of each; any bones, trimmings of poultry, 
 or fresh meat, quarter of a pound of lean bacon or ham, two ounces of 
 butter, two large onions, each stuck with three cloves, one turnip, three 
 carrots, one head of cellery, three ounces of white sugar, two ounces of 
 salt, half a teaspoonful of whole pepper, one large blade of mace, one 
 bunch of savory herb, and four quarts and a pint of cold water. Cut up 
 the meat and bacon or ham into pieces of about three inches square ; 
 rub the butter on the bottom of the stewpan ; put in half a pint of water 
 the meat, and all the other ingredients. Cover the stewpan, and place it 
 on a sharp fire, occasionally stirring its contents. When the bottom of 
 the pan becomes covered with a pale jelly-ljke substance, add the four 
 quarts of cold water, and simmer very gently for five hours. Do not let 
 it boil quickly, and carefully remove every particle of scum whilst it i& 
 doing, and strain it through a fine hair sieve. This stock, or one sim- 
 ilar to it in most respects, is the basis of most of the soups made, and 
 will be found excellent for ordinary purposes. 
 
 Sa^O Soup. — Take two quarts of good clear, brown, gravy soup, 
 and add to it sufficient sago to thicken it to the consistency of pea soup. 
 Season it with any favorite ketchup, and add a little lemon juice. 
 
 Veal White Soup. — Take four calPs feet, and a knuckle of veal 
 and boil them in five quarts of water, with three onions sliced, a bun«h 
 of sweet herbs, four heads of #hite celery cut small, a tablespoonfut 
 of whole pepper, and a small teaspoonful of salt, adding five or six large 
 blades of mace. Let it boil very slowly until the meat is in rags and 
 has dropped from the bone, and the gristle quite dissolved. Skim it well 
 while boiling. When done, strain it through a sieve into a tureen, or a 
 deep white-ware pan. When cold, skim off all the fat, and put the jelly 
 (for such it ought to be) into a clean soup-pot with two ounces of vermi- 
 celli, and set it over the fire. When the vermicelli is dissolved, stir ia 
 gradually a pint of thick cream, while the soup is quite hot; but do not 
 let it come to a boil after the cream is in lest it should curdle Cut up 
 
GUIDE FOR THE MILLION. 87 
 
 one or two rolls into small pieces, put in the bottom of a tureen, pour in 
 the soup and send it to table. 
 
 Vermicelli. — Put on a quart of soup stock and when it boils add 
 two ounces of vermicelli ; simmer gently for half an hour, stirring fre- 
 quently. 
 
 : ' i Meats. 
 
 Bacon, fSoiled and Te^etatoles.— Take a ten gallon pot and 
 put therein a piece of bacon ; let it boil up gently, and take care to keep 
 it well skimmed ; then add some cleaned, washed and split cabbage ; a 
 few parsnips and carrots also split, and when it has boiled an hour and 
 a half, put in a dozen, more or less as may be required, peeled potatoes, 
 and when these latter are done the whole will be ready to serve. The 
 liquid in which this has been cooked makes an excellent soup by adding 
 a little seasoning and soiiae spicks or crusts of brea,d. 
 
 Bacon Pllddlng". — Take a pound of moderately fat bacon and 
 boil for half an hour, and then cut it up into thin slices ; peel an onion 
 and half a dozen apples and cut them also into thin slices ; work two 
 pounds of flour into a stiff dough, and having rolled it out thin lay the 
 sMces of bacon upon it, and the slices of onion and apples upon the bacon; 
 roll up the dough so as to secure its contents, securing it well, put into 
 a pudding cloth and boil full two hours in a goOd sized pot and an abun- 
 dance of water. 
 
 Beef a-la-mode. — Cut out the bone from the beef, and convert it 
 with the trimmings into gravy ; stuff the orifice with rich forcemeat. 
 Half roast it, and before putting in the stewpan lard the top with dried 
 and pickled mushrooms, adding mushroom powder in the orifice ; then put 
 in two quarts of gravy from the bones, a large onion stuck with cloves 
 and two carrots cut in slices. When the beef has stewed until it is quite 
 tender, strain and thicken the sauce, add to it a glass of wine, mushroonn 
 or oysters and small pieces of fried paste. The mushroom or oysters 
 may be omitted if desired. 
 
 lleei^ Haked, and Potatoes. — The cheapest pieces of beef, 
 suitable for baking or roasting, consist of the thick part of the ribs, cut 
 from towards the shoulder, the mouse buttock and the gravy pieces, and 
 also what is commonly called the chu'ck of beef, which consists of the 
 throat boned, and tied up with a string in the form of a small round. 
 
88 MINK OF WEALTH; AND, 
 
 Whichever you may happen to buy, it should be well sprinkled oyer 
 with peppLT, salt and, flour, and placed upon a sniail iron trivet in a 
 baking disii, containing peeled potatoes and about half a pint of water. 
 If you haki; the meat in your own oven remember that it muist be 
 turned over on the trivet every twenty minutes, and that you must be 
 careful to baste it all over now and then with the fat which runs frohi it 
 into the dish, using a spoon for that purpose. 
 
 ISeel' Collops^. — Cut thin slices of beef from the rump, or any other 
 tender part, and divide them into pieces two or three inches long ; l>eat 
 them with the blade of a knife and flour them. Fry the collops in 
 butter two minutes; then lay them into a small stewpan, and cover them 
 with a pint of gravy ; add a bit of butter rubbed in flour. ^. 
 
 Beei', Corned, ivitli Cabbage. — Select .for boiling small whi^te 
 cabbages with firm heads; cut them in quarters, and examine carefully 
 that there is no vermin lodged in them ; lay them for an hour 
 in Salted water to draw out any that may have escaped observation. 
 Wash your corned beef well and put on the fire in cold water, and let 
 boil sufficiently, remove it, skin the fat from the pot and put in the cab- 
 bage while the liquor is boiling. When done^, replace the meat in the 
 pot to warm unless it is desired cold. 
 
 Heel", C©rBie<l Hash. — Take corned beef boiled very tender and 
 chop it up fine when entirely cold. The potatoes intended for the ha,sh 
 should be boiled in the meat liquor, and peeled and chopped fine whilst 
 warm. To every teacupful of chopped meat allow four of chopped pota- 
 toes, stirring them gradually the one into the other, until the whole is 
 mixed. Put the pan on the fire with a lump of b.utter about the size of 
 an eg<^, add a little pepper and salt if necessary. When the butter has 
 melted put the hash in the pan; add four tablespoonsful of water and stir 
 the whole well together. After it has become pretty hot, stir it from the 
 bottom, keep it covered and place it where it will merely stew. If a nry 
 orown ha.sh is desired, put no water, and prepare over a quick fire. It 
 is always best to mix the beef and potatoes over night. 
 
 JBeef^ Dutch. — Com lean beef with a mixture of molasses and moist 
 sugar for three days, then salt it well with common salt and saltpetre 
 rubbed well in, and turn it well every day for a fortnight. Then roll up 
 tight in a coarse cloth and place for some hours under heavy pressure, 
 after which hang up in wood smoke, turning it every day. After boiling 
 if well pressed, it will grate up or cut in shavings equal to the finest 
 Dutch beef. One pound of salt is sufficient for twelve pounds of beef. 
 
GUIDE FOR THE MILLION. 1^ 
 
 Beeij Fricasse of ISoast l^oSd. — Cut underdone beef into vei'jf 
 thin slices, ciiop some parsely very fine, put it with an onion cut up into 
 a stew pan, a little butter and a spoonful of flour ; let it fry ; then add 
 some strong broth, season with salt and pepper, and simmer very gently 
 a quarter of an hour ; then mix into it the yolks of two eggs, and a 
 spoonful of vinegar. Stir it quickly over the fire a minute or two, then 
 put in the beef, make it hot, but do not let it boil, and serve while hot. 
 
 Beef MaJBig". — Rub a piece of beef with one eighth of its weight of 
 salt, to Avhich a little salt-petre has been added, then put in a tub or other 
 suitable vessel, place a board over it and pile heavy weight upon it : let it 
 remain so for fourteen or twenty ^ays then take out and hang up for a 
 m9nth to dry. It eats well boiled tender with greens, carrots, &c., or by 
 cutting a lean bit and boiling until extremely tender it can be grated,and 
 whilst hot put under a press. When cold it can be folded in a sheet of 
 paper and will keep in a dry place for two or three months, and can be 
 served on bread and butter. 
 
 Beefj Minced. — Take the lean of some cold roast beef, chop it very 
 fine, adding a small minced onion ; and season it with pepper and salt. 
 Put it into a stewpan, with some of the gravy that has been left from the 
 day before, and let it stew for a quarter of an hour. Then put it 
 (two thirds, full) into a deep dish ; fill the deep dish with mashed potatoes, 
 heaped high in the centre, smoothed on the surface, and browned with a 
 salamander or red hot shovel. 
 
 ^ ,Beel§teak Pie — Take rump steaks that have been well hung, cut 
 m. small scollops : beat them gently with a rolling pin ; season with 
 pepper, salt, and a little shalot minced very fine , put in a layer of sliced 
 potatoes, place the slice in layers with a good piece of fat and a sliced 
 muttO|n kidney ; fill the dish ; put some crust on the edge, and about an 
 lAch below it and a cup of water or broth in the dish. Cover with rather 
 a thick crust and bake in a moderate oven, 
 
 Beeil^ Pflaln. — Persons desiring economy may learn from the fol- 
 lowing how to practice it without losing their character for good cookery. 
 Take a piece of beef, and divide it — -that is to say cut about half of it 
 into steaks and the rest reserve for boiling. Into a saucepan two thirde 
 full, of v^rater place all that is not wanted for steaks, and a dozen or two 
 of whole onions — stew slowly till the onions are done — then fiy the 
 steaks, and serve them with the onions, making plenty of gravy — what 
 may remain uneaten of the steaks and gravy put into the boiling meat, 
 an(i continue it slowly boiling. Let this stand over night to cool — then 
 
90 MINE OF WEALTH; AND, 
 
 akim off any fat that may have risen — take out the meat and cut it all up 
 into small pieces. Season with pepper, and salt, and add from six to a 
 dozen sweet potatoes peeled and cut into dice sizes. By this manage- 
 ment two meals may be made out of what ordinarily is cooked for one. 
 
 Beef Roast, wISh Yorkshii'e Puddiiaif.— Five tablespoons- 
 ful of flour mixed with one of salt, one pint of milk, and three well 
 beaten eggs. Butter a square pan, and put the butter in it ; set it in the 
 oven until it ris^cs, and is slightly crusted on top; then place it under 
 the beef roasting before the fire or the oven, and baste it as well as the 
 meat. 
 
 Beef. Bwiep ©f. — This is one of the most juicy of all the joints 
 of the beef, but is more frequently stewed than roasted. As it is two 
 large to serve whole, generally, cut as much from the chump end to roast 
 as will make a good dish. Manage it as though a sirloin. When boned 
 and rolled into the form of a fillet of veal, it requires more time. 
 
 Beef, (sliBBi or leg of) or knuckle of Veal .—A shin or 
 leg of beef, or a knuckle of veal, of about six pounds in weight will make 
 an excellent soup and is thus easily prepared. Cut half a pound of 
 bacon into slices, about half an inch thick ; lay it at the bottom of a soup 
 kettle, or deep stewpan, and on this place the beef or real, having first 
 chopped the bone in two or three places ; garnish it with two carrots, 
 two turnips, a head of celery, two large onions, with two or three cloves 
 stuck in one of them, and a good bundle of lemon thyme, winter savory 
 and parsley. Just cover the meat with cold water, and set it over a 
 quick fire until it boils ; having skimmed it well, remove your soup kettle 
 to the side of the fire, and let it stew very gently about four hours : then 
 take out the meats, strain the soup and set it in a cool place till wanted, 
 when the fat must be taken off from the surface of the liquor, which is to 
 be decanted into a clean pan, keeping back the settlings. If thick soup 
 is desired, take a tablespoonful of the fat off the soup into a stewpan and 
 mix it with four tablespoonsful of flour, pour a ladleful of soup to it, and 
 mix it with the rest by degrees, and boil it up until it is smooth. Cut the 
 meat, gristle and bacon, into small eating sized bits, and put them into 
 the soup to get warm, and then serve up. 
 
 Beef, Spiced. — Take a round of beef, put in a quarter of a pound 
 of saltpetre finely pounded, let it stand a day, then season it with 
 a pound of bay salt, an ounce of black pepper, and the same of allspice, 
 both well pounded. Let it lie in pickle a month turning it every day. 
 When required for use, chop some shred suet very finely, and coVeV the 
 
GUIDE FOR THE MILLION". 91 
 
 beef with it, and bake it in a moderately heated oven from five to six 
 hours. Whilst baiting it may be placed either upon a meat tin, or in an 
 e«a,i?then dish as neaj-lyof its, size as possible. In both cases there should 
 l^e a cupful of gravy or water under the meat to prevent it from burning. 
 ■ ..JBeer^teak, gpaussll. — Take the tender loin of beef, have onion:^ 
 cut fine and ]>ut into a frying pan, with some boiling butter. When quite 
 soft, draw them to the back part of the pan, and having son stoned well 
 the beef with pepper and salt, put it in the pan, and rather boil than fry 
 it. When done, put the onions over it, and just as much boiling Avaim- 
 as will make gravy. Let it stew a few minutes, and serve while well hot. 
 ISeei' T©BlgMe, ©ried. — Soak the tongue well over night, then ]mt 
 in. a pot of cold water over a slow fire for an hour or two, before it comes 
 to •» boil. Let it simmer gently from three to four hours, according to 
 its size ; ascertain when it is done by probing with a skewer. Take the 
 skin off and serve either hot or cold. 
 
 Beef TOM§:iie, Fresla. — Take a fresh tongue, stick it well with 
 cloves, and boil gently for three hours; then brush it over with the yolk 
 of an ogg, dredge it well with bread crumbs, and roast it, basting it well 
 with butter, ^when dished,, serve it with a little brown gravy, flavored 
 with a glass of wine if agreeable, and lay slices of currant jelly around 
 it. A pickled tongue may be dressed in the same way. 
 
 IBeelj 'Welsta. — Rub two ounces of saltpetre into a round of beef, 
 let it remain an hour, then season it with pepper, salt, and a fourth portion 
 of allspice; allow the beef to stand in the brine for fifteen days, turning 
 it frequentlv. Work it well with pickle ; put it into an earthen vessel, 
 with a quantity of beef suet over and under it, cover it with a coarse 
 ])aste, and bake it, allowing it to remain in the oven for six or eight hours. 
 Pour off the gravy, and let the beef stand until cold. It will keep for 
 two months in winter. 
 
 Ks'O'Wiaiiag' for fwravies.— Melt four ounces of sugar in a frying- 
 pan, with a little water ; add one ounce of butter, and continue the heat 
 i|n^til the whole is turned quite brown without burning ; then pour in a 
 pijit of port wine, stirring well, all the time, and remove the pan from 
 the fire. When the roasted sugar is d"ssolved, pour it into a bottle and 
 add half an ounce each of black .pepper and bruised pimento, six shalols 
 cut'sraall, a little mace and finely grated lemon-peel and a quarter of a 
 pmt of catsup. Digest for a week occasionally shaking, then strain 
 through a muslin and keep for use. 
 
 BubMc and ^iqaieali.— Cut slices from a cold round of beef; let 
 
X 
 
 92 MIN'E OF WKALTH; AND, 
 
 them be fried quickly until brown, and put them into a dish to keep hot. 
 Clean the pan from the fat ; put into it preens and carrots previously 
 boiled and chopped small ; add a little, butter, pepper and salt. Make 
 them very hot and put them round the beef with a little gravy. Cold 
 pork boiled is better for bubble and squeak than beef, which is always 
 hard. In either case, the slices should be very thin and lightly fried. 
 
 Haiti Omelet. — Take two eggs, four ounces of butter, half a salt- 
 spoonful of pepper and two tablespoonsful of minced ham. Mince the 
 ham very finely, without any fat, and fry it for two minutes in a little 
 butter; then make the batter for the omelet, stir in the ham, and proceed 
 as in the case of a plain omelet. Good lean bacon, or tongue, answers 
 equally well for this dish ; but they must also be slightly cooked pre- 
 viously to mixing them with the batter. Serve very hot and quickly, 
 without gravy. 
 
 fiiiaBSli Pie. — Make « crust the same as for soda biscuit, line a dish, 
 and put in a layer of potatoes sliced thin, with pepper, salt, and butter, 
 then a layer of ham, or corned leg of pork, cooked and cold ; add consid- 
 erable water, bake one hour, and an excellent pie will be the I'esult. 
 
 Mami SS-elish. — Cut some slices of boiled ham, season them as 
 highly as may be desirable with Cayenne pepper, and broil them until 
 nicely browned, basting with a little butter ; spread mustard over them, 
 squeeze on a little lemon juice and serve. 
 
 Ham Toast. — Grate a sufficient quantity of cold lean ham, and 
 having beaten together the yolks of two or three eggs, as may be neces- 
 sary, with a little cream, work the grated ham into it until tolerably 
 thick ; put the whole into a saucepan over the fire and let it simmer 
 about ten minutes. Pare the crust off some slices of toasted bread, 
 butter them nicely, then spread them thickly over with the ham, and 
 serve whilst hot. 
 
 I^aiilb (Boiled I^eg" Ofl) — To make it white, boil in a cloth — 
 cut the loin into stakes, dip them in egg, the yolks and whites beaten up 
 strew them over with crumbs of bread, fry them a nice brown and plaee 
 them round the dish. Garnish with dried and fried parsley. Spinach 
 should be served with it. 
 
 liamb, Boiled IVeck or Breast of! — These being small and 
 delicate joints, are only suited for a very small family. The blood must be 
 carefully cleaned away by washing in warm water. Either of these joints 
 when being boiled, must be put into cold water, well skimmed, and very 
 gently boiled, until done. Half an hour after they begin to boil, will be 
 sufficient for either of them. 
 
GrVim von THE MILLION. 93 
 
 Llhlllt) Chops. — Cut chops half an inch thick from a loin of lamb, 
 
 retaining the kidney in its place ; dip them into a thick batter of eggs 
 and bread crumbs, fry and serve with fried parsley. If the chops are 
 made from a breast of lamb, remove the red bone at the edge of the breast, 
 and parboil it in water broth with a sliced carrot and two or three 
 onions before it is divided into chops, which is done by cutting between 
 every second or third bone, and preparing them like the others. 
 
 Kisanib^ I&oa§i liOin, Neck and Breast ol*.— These joints 
 should be floured and salted about twenty minutes before they are done, 
 The loin will require roasting an hour a.nd a half ; neck jt^i liouF,;;%ni4, tt 
 breast, three quarters of an hour. u ..^v ,, .,. . . 
 
 Tiaint), R.oast I^eg' of. — The hind quarter has an average weight 
 of seven pounds ; roast two honrs ; the leg' itself about four pounds ; 
 roast one hour and a half ; and the fore quarter, about the same time- 
 Ribs are thin, and require more care to do them gently at first, and 
 brisker as finishing. The fire should be brisk, and the joints frequently 
 basted whilst roasting, sprinkled with a little salt, and dredged all over 
 with flour about half an hour before done.,., , , . , , .j . ;!.,..;■, 
 
 JLskVSihy stewed BJreast of!— Cut it into pieces, season with pep* 
 per and salt, and atew in weak gravy ; when tender thicken the sauce. 
 Oucumbers sliced and stewed in gravy form an excellent garnish and 
 should be poured over them on being served. • 
 
 liamlJ's Sweett)i»ead.—Blancb them a^id' put into cold water. 
 Put them in a stewpan with a ladleful of broth, some pepper and salt, 
 Braall bunch of button onions, and a blade of mace ; stir in a bit of butter 
 and flour, and slew half an hour. Have ready the yolks of two or three 
 eggs well beaten in creatti, with a little minced parsley and a few grates 
 of nutmeg. Put in some boiled asparagus tops to the other things, and 
 be c?ireful it does not boil after the cream has been added, but kept hot 
 and stirred all the time until it is done. 
 
 Laonb, Vegetables and t^arnish for.— Joints of roast lamb 
 nUould be garnished with minced parsley, aixd served up with either green 
 ))eas, spring spinach, asparagus and new potatoes, cauliflowers, or French 
 beans and potatoes ; and for sajilce take three heaped up tablespoonsful of 
 (inoly chopped mint, and mix it with two of pounded and sifted sugaf, 
 md six of the best vinegar, mixing well until the sugar is dissolved. 
 
 Meat Cooked (Slaccarosti) 5*nddiil§r^— Take cooked chicken 
 and ham, cold, in equal parts, mince them small and mix well ; then take 
 half the quantity by weight of maccaroni boiled in broth, two egga vj^dl 
 
 ..,.'^' 
 
M ^iim 6P WEALTH ; AND, 
 
 beaten, one ounce of butter, and seasoning to please ; mix all wiell together 
 put in a basin or mould and boil for two hours. 
 
 Meski Pie ivith Potato Crust — An economical Dish. — Take 
 cold cooked beef, mutton, veal, or pork, cut into pieces, and season well 
 with salt, pepper, onion, &c. ; take boiled potatoes, mash them with 
 milk, form a crust, with which line a buttered dish, and put in the meat 
 with a teacupful of water, lay the crust thickly over the meat, and bake 
 in a slow oven one hour and a half. 
 
 Mutton, JBoiled Iteg of.-— Soak a leg of mutton for a couple of 
 hours in cold water ; then put only water enough to cover it, and let 
 it boil gently for three hours, or according to its weight, add some salt 
 and an onion or two. It should be removed from the fire at least' fifteen 
 minutes before serving, during which time the pot should remain covered 
 close. 
 
 Mutton Chops. — Take them from the loin, and from one half to 
 three quarters of an inch thick. They should not be put on the gridiron 
 until everything else is ready to be served ; have a clear cinder fire to broil 
 them ; if the fat falling from them should cause a blaze, remove the grid- 
 iron for a moment, and strew a handful of salt upon the fire. "^They should 
 be kept continually turned ; the greater part of the chine bones should be 
 chopped off; cut off a good deal of the fat, but do not pepper or flour the 
 chops, anddserve them one at a time, immediately they are done. 
 
 JMuttOM, Fillet Of — Cut a fillet or round from a leg of mutton; re- 
 move all the fat from the outside and take out the bone. Beat it well on 
 ail sides with a rolling pin, and rub it slightly all over with a very little 
 pepper and salt. Have ready a stuffing made of finely minced onions, 
 bread crumbs, and butter, seasoned with a little salt, pepper and nutmeg, 
 well mixed. Fill the place of the bone with some of this stuffing. Make 
 deep incisions or cuts all over the surface of the meat, and fill them closely 
 with the same stuffing. Bind a tape round the meat to keep it in shape. 
 Put it in a stewpan with just water enough to cover it and let it stew 
 slowly during four, five, or six hours, according to size. Serve with its 
 own gravy or tomato sauce. 
 
 Mutton, imitation VeniJUOn. — Bone a loin of mutton, and lay 
 it on the fat side in a stewpan, with an onion stuck over with clones, 
 uiitil the meat is slightly brown. Then pour over it one pint of broth, a 
 ^iU of port wine, half a gill of catsup, and let all stew gently together for 
 abtout- three hours. Serve it with a rich brown sauce. 
 
 Mutton, IjOin of^ Roasted.— Take off the skin and some of the 
 
GUIDE FOR THE MILLIOIf. 96 
 
 fat ; joint it and skewer it from the flap into the fillet ; then put the spit 
 through the chump and the skewer at the end will secure the joint in its 
 place. Roast for an hour and a half. 
 
 Jflutton, liOin O^ Stewed. — Bone a loin of well hung mutton ; 
 take off the skin and remove the fat from the inside ; put it into a stewt 
 pan, with broth enough to cover it, and let it stew gently until it be- 
 comes of a good brown color ; add a glass of good port wine, a large 
 spoonful of mushroom ketchup, and some vegetables, cut in shapes, or 
 stewed beans. 
 
 Hutton, •Minced.' — Cut some lean meat from a roast leg of mut- 
 ton, chop it fine, season with pepper and salt, chopped parsley, and a 
 little onion ; mix all together with a quarter of a pound of grated bread ; 
 moisten with a tablespoonful of vinegar and a cup of good gravy ; when 
 put into the dish lay an ounce of butter in small bits on the top, grate 
 bread over it, and add a little more butter; brown it before the fire and 
 serve whilst hot. 
 
 Mutton Pie. — -Take mutton tolerably fat and cut into slices, sea- 
 soning to please the taste, mixing the fat well with the lean, put into a 
 stewpan without water, and when done let it remain until cold: make 
 some gravy from the bones, and add to it the strained gravy from the 
 mutton. Chop a shalot and one or two onions and add them. Use puff 
 paste and make the pie in a dish or in small pattypans, and bake. 
 
 MllttOM and Kice.— Half boil a shoulder of mutton, then ptjt into 
 a stewpan with two quarts of the water in which it has been boiling, with 
 a quarter of a pound of well picked and washed rice, add a little beaten 
 mace and cinnamon, stew until the rice is done, then take up the mutton, 
 and add to the I'ice half apintof cream and two ounces of butter rolled in 
 flour; then pour over the mutton in a dish and serve. ; ' 
 
 ' Mutton, Koast Shoilldes" o€— Have a good clean fire, flour the 
 Joint well before spitting, and baste it constantly with its own dripping ; 
 be careful not to burn the fat by placing too near the fire. A moderate 
 sized joint will require an hour and a half to roast. It may be served to 
 table with stewed onions. 
 
 Pork. IFresll Pot Pie. — Boil a spare rib of pork until quite tender, 
 after removing the fat and cracking the bones ; remove the scum as iti'ises, 
 and when nearly done season with salt and pepper ; about half an hour 
 before time of serving, thicken the gravy with a little flour, have ready 
 another pot or pan into w{iich remove all the bones and most of the gravy, 
 leaving oiily,§ufiSGient to cover the pot half an inch above the rim that 
 
W M3NB OT WEALTH; ANH; 
 
 reats on the stoVe ; pii^t in< the crust, cover tight and boil atoadfly twenty 
 to thirty minutes'. 
 
 Pork Chops. — Cut the chops ibout half an inch thick ; trim them 
 neatly ; put a frying-pan on the fire, with a bit of butter : as soon as it in 
 hot, put in the chop.s, turning them often until brown uU over; fifteen 
 minutes is suflScient to have them well done. Season them with fl little 
 nicely minced onion, powdered sage, and pepper and salt 
 
 Pork Olives. — Cut slices from a fillet or leg of cold fresh pork, 
 Make force meat in the usual manner, only substituting for sweet herbi^i 
 some sage leaves chopped fine. When the slices are covered with the 
 forcemeat, and rolled up and tied round, stew them slow^ly either in cold 
 gravy left of the pork or in fresh lai'd. Drain them well before they ^0 
 to table. Serve them up on a layer of mashed turnips or potatoes, o¥ H- 
 in season, mashed sweet potatoes. "<■ 
 
 Pork, (Pag's Head) with Cabbage — Pig's head is cheAp M 
 when well cooked it is delicious ; the tip of the snout chopped off, and put 
 in brine a week is good for boiling, so also the cheeks, though some pre* 
 fer these latter baked with beans ; but the whole head is best with cab- 
 haue. Select for boiling small white cabbage with firm head ; cut them 
 in quarters, and examine carefully that there are no vermin secreted in 
 there ; put them in strongly salted water for an hour before cooking in 
 order to draw out any that may have escaped detection. Put the pig's 
 head or such part as may be required to boil at least an hour before the 
 eabbage, and skim the pot carefully. When done the cabbage should be 
 well drained before serving. 
 
 Pork Ror* St.— Young: Pig.— Crumble the soft part of a loaf 
 of bread, add half a pound of butter a good deal of salt, pepper and sage ; 
 stuff the pig and sew it up ; roast two hours and a half; baste frequently 
 witk salt and water. For gravy, boil the liver, feet, &c, quite tender 
 with salt and pepper ; when done, chop up and mix three ounces of but- 
 ter with a couple of tablespoonsful of flour, stir it well into the gravy, let 
 hoi! a moment, ajad when t^e pig is carved add the brains. Serve it and 
 1*1.^0 apple sauce. ,^.j 
 
 ^^aitNa^l^e Cakes.— Chop a pound of good pork fine, add to it half a 
 t«a.sp()unfi!l of pepper, half a spoonful of cloves, half a spoonful of cori- 
 ander seed, and four tablespoonsful of cold water. Mix all well together 
 form them into small cakes, and fry in a hot pan. 
 
 ^ausa^e Diiinplin^s.— Take oric pound of flour and two otinces 
 of chopped suet, into a thick paste, with only water enough to mix it. 
 
GUIDE FOR THE JflLLIOlS'. <IW 
 
 ftnd having divided it into twelve eqnal parts, roll each out separately 
 just large enough to retain a beef or potk sausage which place in it, wet- 
 ting the edge of the paste so as to fasten the dumpling securely, andi is 
 fast as prepared put them into a pot or saucepan with an abundance of 
 water boiling quickly. When the whole are completed reduce to a very 
 gentle boil for over an hour, and then serve whilst hot. 
 
 Sausag^e Fried. — They should always be quite fresh made. Put a 
 bit of butter or dripping into a clean frying pan; as soon as it is melted 
 and before it gets hot, put in the sausages, and shake the pan for a min- 
 ute or two, and keep turning them, but being careful not to prick themfn 
 so doing ; fry them over a slow fire until they are nicely brown on all sid^S ; 
 when they are done lay them on a hair sieve for a couple of minutes be- 
 fore the fire to strain the fat from them. The secret of frying sausages is 
 to let them heat gradually ; they then will not burst unless they are stale. 
 The common practice to prevent their bursting is to prick them with a 
 fork but this lets the gravy out. '^ 
 
 Veal Breast 0I5 Stewed. — Cut a breast, or a portion in pieceM •, 
 fry them with a little butter, an onion, and a cabbage-lettuce shred small , 
 when browned add a little flour, shake it well together : then add a small 
 quantity of broth or water ; let it stew gently. When the veal is three 
 parts done, take a quart of peas, put them in water and handle them with 
 a little butter, so that they adhere together ; take away nearly all the 
 gravy from the veal, and put in the peas. When both are done add 
 pepper and salt and a little pounded sugar ; thicken the peas with flour 
 and butter, dish up the veal, and pour the peas over. There should be 
 very little sauce with the peas. "'- 
 
 Veal, Fillet ©1* Corned. — Take a large fillet of veal and make 
 deep incisions or cuts all over it with a sharp knife, and insert a slip of the 
 fat into each cut, pressing it down well to keep it in. Mix a tablespoon- 
 ful of powdered saltpetre with half a pound of fine salt, and rub the med,t 
 all over with it. Make a brine of salt and water strong enough to swim 
 an egg on its surface, adding a lump of saltpetre about the size of a waln«t. 
 Put the meat into the brine, and of which there must be more than enougli 
 to cover it, and let it remain ten days, turning it every day. Then take 
 it out wash oflf the brine, and boil the veal until thoroughly done and tender 
 throughout. It is best eaten cold and sliced thin. 
 
 Veal Cutlets and Spinach. — Take cutlets, egg and bread 
 crumbs, salt and pepper to taste, and a little clarified butter. Brush 
 the cutlets over with egg, sprinkle them with bread crumbs, and season 
 
98 MINE OP WEALTH; AND, 
 
 with pepper and salt. Dip them into elarified butter, sprinkle over a few 
 more bread crumbs, and fry them over a sharp fire turning them when 
 required. Lay them before the fire to drain, and arrange them on a dish 
 with spinach in the centre, which should be previously well boiled, 
 drained, chopped and seasoned. Peas or asparagus, or beans may be 
 substituted for spinach. 
 
 ^ , Veal, Knuckle of and Rice. — Put the knuckle of veal into a 
 boiling pot, with a pound of bacon, two pounds of rice, six onions, three 
 carrots cut in pieces, some peppercorns, and salt in moderation on account 
 of the bacon ; add three or four quarts of water, and set the whole to 
 stew very gently over a moderate fire for about three hours. This will 
 provide a good substantial dinner for at least ten persons. 
 
 Ai Veal JVIinced. — Take three or four pounds of the lean only of tJie 
 fillet or loin of veal, and ham, also minced. Add three or four small 
 onions chopped fine, a teaspoonful of sweet marjoram leaves picked from 
 the stalks, the yellow rind of a small lemon grated, and a teaspoonful of 
 mixed mace and nutmeg powdered. Mix all well together, and dredge it 
 with a little flour. Put into a stewpan, with sufiicient gravy of cold 
 roast veal to moisten it and a large tablespoonful or more of fresh butter. 
 Stir it well and let it stew until thoroughly done. If the veal has been 
 previously cooked, a quarter of an hour will be sufficient. 
 
 Veal, Shoulder of French Dres§ing'. — Cut the veal into nice 
 square pieces or mouthsful, and parboil them. Put the bone and trim- 
 mings into another pot and stew them slowly along time, in a very little 
 water, to make the gravy. Then put the meat into the dish in which it 
 is to go to table, and season it with a very little salt and Cayenne pepper, 
 the yellow rind of a large lemon grated, and some powdered nj ace .and 
 nutmeg. Add some bits of fresh butter rolled in flour, or some cold drip- 
 pings of roast veal. Strain the gravy and pour it in. Set it in a hot 
 oven and bake it brown. Any piece of veal may be cooked in this w^y. 
 Veal, Roast Rreast of — Cover it with care, and if the swefet- 
 bread is retained, skewer it to the back, but take off the caul when the 
 meat is nearly done ; it will take two and a half to three hours roasting. 
 *It may be also baked in the same way. , i 
 
 "' ' Veal Sausages. — Chop fat bacon and lean veal in equal parts, with 
 a handful of sage, a little salt, pepper, and, if at hand, an anchovy; ult 
 .must be well chopped and beaten together, then made into sausage^ or 
 ttoUed into small cakes, and fried. , „ 
 
(JUiDE FOR THE MILLIOiT. 99 
 
 Poultry and Game. 
 
 Capons OP Fowls, Boast. — Capons, and fowls, and chickens 9f e 
 roasted or baked and served as turkeys, with the addition of egg sauce, 
 requiring of course less time and are seldom stuffed. From half an hour 
 to an hour and a quarter jWj^ .suffice, according to age and size. 
 
 Chieken or Fowl fBr oiled. — Split them down the back ; season 
 well with pepper and put on the gridiron with the inner part next to the fire, 
 which must be very clear. Hold the gridiron at a considerable distance 
 from the fire, and allow the chicken or fowl to remain Until it is nearly 
 half done ; then turn it taking care it does not burn. ; Brpil it to a,. fine 
 ,ljro^yn, and serve with stewed mushrooms or their .savice. A. ^uck m,^y 
 be broiled in the same way. 
 
 ClBicIicn Fricassee^ — Half-boil a chicken in a little water, let it 
 cool, then cut it up, and simmer in a gravy made, of some of the water 
 in which it was boiled, and the neck, head, feet, liver, and gizzard stewed 
 well together. Add an onion, a faggot of hei^bs, pepper and salt, and 
 thicken with butter rolled in flour added to the strained liquor, with-- ^a 
 little nutmeg, then give it a boil, and add a pint of cream, stir over the 
 fire, but do not let it boji. Put the hot chicken into a dish, pour the 
 sauce over it ; add some fried forcemeat balls ; and garnish with slices 
 of lemoii> ; . . 
 
 CMcken PlMldmg" Kaked. — ■•Ctit' up two young chickens, an& 
 season them with pepper, salt, a little mace and nutmeg. Put them iritb 
 a saucepan with two large spoonsful of butter, and watej". enough to cover 
 them. Stew them gently; and when about half cooked, set them away 
 to.cool. Pour off the gravy, and reserve it to be served up separately. 
 Make a batter as if for a pudding, of a pound of flour stirred gradually into 
 a quart of milk, six eggs well beaten and added by degrees to the mix- 
 ture, and a very little salt. Put a layer of chickens in the bottom of the 
 pie-Klish, and pour over it some of the batter ; then another layer of chick- 
 ens, then more batter, and so on having a layer of batter on^top. Bak^ 
 until it is brown. Break an e^^ into tjie gr3,vy;,^i]i^-pj^t.,^,|)j3ilji,^ai^d,§,e^ 
 fe t^ble with the pudding. ii ! : . 
 
 : CBiackens stewed whole.— ^Prepare a .paar of j5n«?..f?<t chiokens 
 with the liver under one wing and the,gizzard under the other, and- fill the 
 iusides with large oysters secured from failingjuOut by f^teniag them 
 round the bodies with tape. Put them into a tiu trntter-kettle with » 
 close <3over, set the kettle into a larger pot or saucepan of boiling water. 
 
100 MINK OF WEALTH; AND, 
 
 taking care that the water does not quite reach the top of the kettle, ant? 
 place it over the fire. Keep it boiling steadily until the chickens are 
 done, which will be in about one hour after the pot has begun to boil. 
 As the water boils away replenish it with boiling water, which should be 
 kept ready in a teakettle. When done remove them from the gravy fibout 
 them, and leave them clearly covered in the kettle; put the gravy in a 
 saucepan and add to it two tablespoon sful of butter rolled in flour ; two 
 of chopped oysters ; the yolks of three hard-boiled eggs, fine minced, sonnr 
 nutmeg, mace and a little cream. Boil five minutes, and send the chick- 
 ens to the table with it. 
 
 Ducks, to Roast. — After plucking and singeing carefully, let them 
 be well washed and dried. Make a seasoning of onion, sage, prepper, and 
 salt. Fasten it tight at the neck and rump. Paper the breast-bone, 
 baste well, and when the breast is rising take oflF the paper, and serve 
 before the breast falls, with plenty of good gravy. Be sure to have 
 apple-sauce ready. 
 
 Dueks, CailTas-back, Roast. — Truss the ducks, and put into 
 each a thick piece of bread that has been soaked in port wine. Place 
 them before a quick fire and roast them from three quarters to an hour. 
 Before they go to table squeeze over each the juice of a lemon or orangey 
 and serve them up very hot with their own gravy around them. Eat 
 with currant jelly. Make also a gravy by stewing slowly in a saucepan 
 the giblets to the ducks in butter rolled in flour, and as little water as 
 possible. Serve this gravy up like wine. 
 
 Fowls, Cold, to Rress. — Take the remains of a cold fowl, re- 
 move the skin, then the bones, leaving the flesh in as large pieces as possi- 
 ble ; dredge with flour, and fry a light brown in butter: toss it up in a good 
 gravy well seasoned, thicken with butter rolled in flour, flavour with 
 lemon, and serve hot 
 
 ' Fowls Curried ]?Iala1iar Fashion.— Cut a fowl into small 
 joints, and wash it well in cold water. Mince an onion or two, put three 
 ounces of butter, in a stew-pan, fry the onion a nice brown, then add the 
 meat, a tablespoonful of flour, the same of curry powder, and simmer for 
 ten minutes, then add a pint of veal broth or water, and stew for half an 
 hour, with a stick of cinnamon. Scrape some cocoa-nut into a basin with 
 a gill and a half of warm water, press it well with the back of a spoon, 
 strain through a sieve, and add with two or three bay-leaves before serv- 
 ia|;. Shake the pan once or twice, squeeze half ft lemon ia, add a tables 
 
GUIDE FOB THE MILLION. 101 
 
 spoonful of vinegar, and serve hot, with the rice separate, having pre- 
 viously removed the bay-leaves. 
 
 iwoose Iloast.-^Prepare a goose by picking, singeing and cleaning 
 it well, and making the stuffing with four common sized onions, about an 
 ounce of green sage finely chopped, a large cup of stale bread crumbs, 
 one of mashed potatoes, pepper, salt, a small lump of butter, and an egg 
 or two ; mix them well together and stuff the goose. As the stuffing will 
 swell it is important not to fill the goose too much. Pass the spit 
 through it and tie at both ends, to prevent its swinging round, and the 
 stuffing from coming out. Roast with a lively fire. At first baste with 
 salt and water but afterwards with its own dripping. Two hours will 
 roarit it. It may be baked in the same manner. 
 
 In all cases have the goose well and thoroughly cooked, otherwise the 
 meat is strong and not easily digested. 
 
 Partriclg^e Pie. — Pick, singe, and clean four partridges, cut off the 
 leg, at the knee, season with pepper, salt, thyme, chopped parsley, and two 
 mushrooms of moderate size chopped fine. Put the partridges at the bot- 
 tom of the dish, and lay over them somie veal steak and ham, cut into pieces 
 •bout two inches square ; add half a pint of good veal broth, cover witk 
 a good puff paste in the usual way, brush over with egg, and bake for 
 an hour. The general way of laying the meat at the bottom of the dish 
 is wrong, because by the method given above, the partridges receive the 
 flavor of the meat, which is in a measure prevented by adopting th« old 
 method. In some pies — ^pigeons for instance — some of the meat should 
 be placed at the bottom as well as the top. >> .L ?^>»/5'?l! .; ht*'' 
 
 Pheasant, larded and roasted, lSp01*tiiiali's fasMon. — 
 When the pheasant gives off a peculiar odor, and the skin of the breast 
 changes color a little, it should be plucked carefully, but not sooner. 
 When plucked, lard it with some good fresh bacon very carefully, and 
 then stuff with the following : — Take two woodcocks, and divide the flesh 
 into one portion, and the tail and liver into another ; mince and mix the 
 meat with some good beef marrow, a little scraped bacon, salt, pepper^ 
 and lemon-thyme, or other herbs ; add truffles sufficient to fill up the rest 
 of the inside of the bird, then stuff it in and secure well, so that none of 
 it may escape, which may be effectually done by placing a crust of bread 
 over the opening, and sewing it up. Make a paste of the livers of the 
 woodcocks, some truffles,- grated l?acon, an anchovy boned, and some 
 fresh butter ; cover the bird with this, put down to roast, and when done 
 serve upon a slice of toasted bread, surrounded with slices of orange, and 
 
102 MINE OP WEALTH; AND, 
 
 some of the gravy round the bird, [This receipt was obtained from an 
 old epicurean sportsman, who vouched for its being a first-rate way of 
 cooking the bird, and further recommended that a table-spoonful of cham- 
 pange or burgundy, should be poured over the bird, in ;iddition to a good 
 libation of the same wine during the time it is being partaken of.] 
 
 Pheasants, and Partridges. — They are rarely stuffed, it is 
 more eustomaiy to send them to table accompanied by forcemeat in the 
 dish, and in many cases with the simple gravy only ; the real epicure in 
 game prefers the flavour of the bird uncontaminated by any accesso- 
 ries, save those which just assist to remove the dryness common to most 
 game. Pheasants are sometimes larded ; but as the flavour is entirely 
 distinguished by the taste of the bacon, incorporated with the flesh of the 
 fowl, unless it is done for appearance than palate we would not advise 
 it. In dressing a pheasant, it should be drawn and cleaned as other 
 game, and trussed, and should be roasted before a clear, not a fierce fiire j 
 it will take forty minutes, but it must not be sent to table underdone. 
 
 They ma}' be, and are oftener, plain roasted than not, but very fre- 
 quently larded, and if two are served in a dish have one larded ; but when 
 stuffed, by some, larding is most approved. Mince very fine some raw 
 veal with a small quantity of fat bacon, with a few bread crumbs, pepper 
 and salt*; with this stufif your birds, baste frequently, and flour and salt 
 them before you take them up. To any game of this kind you may 
 introduce either chestnut stuffing or truffles ; only to be cut in slices or 
 put in whole. 
 
 Pigeons, Uroiled. — Cut the pigeon down the back flatten and 
 truss it as a fowl for broiling. Egg it on both sides ; season with pepper 
 and salt, dip it in chopped sweet herbs and bread crumbs ; warm a little 
 butter sprinkle it over, and then dip the pigeon again in the crumbs. 
 Broil it a light brown. Serve with any agreeable sauce. 
 
 Pigeons Compote. — Truss six pigeons as if for boiling; grate the 
 crumb of a small loaf: scrape a pound of fat bacon; chop parsley, thyme, 
 an onion or two shalots, and some lemon peiel, fine; gi'ate some nutmeg, 
 season with pepper and salt, and mix up with two eggs. Put this force- 
 meat into the craws of the pigeons, lard the breasts, and fry them brown. 
 Place in a stewpan with some beef-stock, stew three quarters of an hour, 
 thicken with a piece of butter rolled in flour, and dish up with force-meat 
 balls around the dish; strain the gravy over the pigeons and serve hoi. 
 
 Rabbats. — There are several ways of cooking this little animal — 
 and when properly dressed is a nourishing luxury that ought to be in 
 more general use : — 
 
GUIDE FOR THE ,MILHQI3|^ 103 
 
 To fSoii W^laoie. — When cleaaed, skewer into a compact fonn aud 
 fill the inside ;with onions, eschalots,, or leeks, taking care that the liver 
 properly freed from the gall is not left out. Put into cold water and only 
 just as much as will eoyer it, and boil slowly till done. Then take the 
 onions and cut them in pieces and put into some of the liquor the rabbit 
 was boiled in, and boil up, thickening with a little flour, and adding some 
 pepper and salt. . Remove the skewer, place on a dish, pour over the sauce 
 and having chopped the liver very, fine, .sprinkle i;b +oj,^^^Qr around the 
 rabbit. Serve as hot as possible. , ' , > 
 
 18.al>]bits Haked. — Take slices of streaky pork or bacon cut very 
 thin and skewer over the back of the rabbit. Having stuffed with mash«3,d,j 
 potatoes, and seasoned with fine dry sage, pepper and salt. 
 
 Rall>)>lt Curry. — Cut up a rabbit as for a fricassee ; fry it a 
 light brown, and stew in gravy. Add a table-spoonful of curry powder, 
 and, if necessary, cayenne pepper and salt. When stewed sufficiently, 
 tjirckeni 'With, but^ter rolled- in flour, and add lemon juiae, shalots or garlic ; 
 serve with rice, and garnish with lemon. 
 
 Rial>toat, Fricassee of. — Wash and cut a young rabbit into joints, 
 and put them in a stewpan, with a quarter of a pound of streaky bacon cut 
 small an onion stuck with cloves, a faggot of herbs, a blade of mace, and 
 some salt; cover the whole with water, and let it simmer twenty minutes, 
 keeping it well skimmed ; pass the liquor through a sieve. Into another 
 stewpan put two ounces of butter, a tablespoonful of flour, and a little of 
 the liquor ; set on the fire, stir well until it boils ; add the rabbit and 
 bacon, with a dozen and a half of small onions; let the whole simmer 
 until the onions are done ; skim well ; then pour "in at wine-glassful of 
 white wine, mixed with the yolks of two eggs, and a little grated nutmeg ; 
 leave it to tliicken, remove the rabbit, pile it on sippets, sauce over, gar- 
 nish with sliced lemon, and serve hot. 
 
 Rafefeit l*ie. — Cut up a rabbit and season it ; bake it with eggs and 
 sausage meat, as u-sual; or in a raised crust, and when cold cover with 
 s^avory jelly. 
 
 ' i UsaltSjit, to ©tew.— Divide the raibbJt into quarters, lard them with 
 large slices of bacon, and fry them; then put into a stewpan, w'.th a quart 
 of good broth, a glass of white wine, a bunch of sweet herbs, a little 
 pepper and salt, and a piece of butter rolled in flour. When done, dish 
 up, and pour the gravy sauce on them. Garnishing with sliced lemon. 
 
 9. — Having stewed some onions until only skins are left; strain 
 through a cullender. In this liquor place one or more rabbits cut into 
 
101 MINE OP WEALTH; AND,*^^^ 
 
 convenient pieces — season with pepper and salt — and when nearly done 
 fihv witliin fifteen minutes add two or three sweet potatoes cut up into 
 dice sized pieces. 
 
 " Kepley Rabbit Pie," the celebrated.— This is a popular 
 dish in all the villages round the new Forest in England, and is pre- 
 pared in t!ie following manner: — Take a deep pie dish and line with thin 
 slices of bacon. Prepare a mixture of dry sage in powder, pepper and 
 salt. Cut the rabbit in pieces, peel a few white potatoes, and cut to the 
 size of half an egg. Chop up some onions; when all is prepared lay them 
 in the dish, alternately, and sprinkle the seasoning and onions as you 
 proceed. Bake this slowly and thoroughly, and when done slightly 
 loosen the contents from the dish and place on the table and if any one 
 who pnrifikes does not ask, like Oliver Twist, for "more," the fault must 
 lie with the cook. .1 
 
 SsMali Birds, Baked- — These should be picked clean, trimmed 
 close, and stuffed with a paste made of any rich gravy, oatmeal and a 
 little butter, flavored with powdered summer savory pepper and salt. 
 Skewer in rows, and bake slowly, serve on toast and pour over a little 
 hot rich gravy. 1; 
 
 TTeaB^ to Boast. — Dress the same as wild ducks but it is well, unless 
 ordered otherwise, to dress one well and the other rather less, as some 
 (epicures prefer wild-fowl underdone, as it is said to be finer flavored. 
 Epicures eat wild-fowl without sauce, but a good brown gravy, flavored 
 with shalot, cayenne, salt, and port or claret, is usually served hot over 
 the birds. lliimH 'luiiBd « bti« Ivbxtb « diiw ,.i.')ai) 
 
 Turkey Boiled. — Make a siufBng consisting of bread crunibs 
 very fine, or pounded crackers, raw salt pork chopped very fine, a shredded 
 onion, some sage or any other desired herb, seasoning with pepper; work 
 all together with the yolks of one or two eggs. Put on the turkey in 
 boiling water, just enough to cover it well ; let boil slowly and remove 
 the scum as it rises. Boil from one hour and a half to two hours accord- 
 ing to size. Serve with oyster sauce. The turkey may be boiled by 
 putting into a stewpan over boiling water, and instead of stuffing as 
 above, oysters may be used. 
 
 Twrkey Bevilled. — Mix a little salt, black pepper and cayenne, 
 and sprinkle the mixture over the gizzard rump, and drumstick of a 
 d.essed turkey ; broil them and serve very hot with this sauce ; mix with 
 some of the gravy out of the dish, and a little mustard, some butter and 
 flour, a spoonful of lemon juice, and the same of soy ; boil up the whole. 
 
GUIDE FOE TOE MILLION. 
 
 Turkey, Dutch way.— -Boil, season witk §alt, pepper, and 
 cloves; add a quarter of a pound of rice or vermicelli to every quart of 
 broth, serve hot, garnishing witii toasted bread cut with a pastry-cutter. 
 
 Tmrkey Fatties.— Mince part of the breast fine, season with salt, 
 nutm(!g, grated lemon, white pepper, and a little butter warmed. Fill 
 fhe patties, and bake as usual. 
 
 Turkey IS.oa§t. — Make a stuffing of pork sausages, an egg or two 
 beaten up, some bread crumbs and a shredded onion. Fill the body and- 
 under the breast with the stuffing, and put to roast before a sharp, clear 
 fire, at a moderate distance for some twenty minutes, but closer after- 
 wards. Baste with butter and when nearly done dust it over lightly with 
 flour and baste again with melted butter. Serve it with its own gravy 
 f*(im the dish, with the liver, gizzard, &c., cooked and added to it, with 
 bread sauce. A large turkey will require three hours roasting, a smaller 
 one in proportion. A turkey may be prepared and baked in the same 
 manner. 
 
 VenisoBi^ to Mash. — Carve your venison into thin slices, and put 
 them into a stevvpan with two small glasses of port wine; add a spoonful 
 6f browning, one of ketchup, an onion stuck with 'cloves, and half an an- 
 chovy chopped small, and let it boil, then put in your venison, making it 
 thoroughly hot through. Lay sippets of toast, in various shapes in a 
 soup dish, pour the hash upon it, serve with currant jelly. 
 
 Vemson, to Roast. — All venison for roasting should have a paste 
 made of lard over it ; after having prepared the meat with buttered pa- 
 per, then lay your stiff paste upon the top of that, either dangle it or put it 
 in a cradle spit; a few minutes before you require to take it up take off 
 the paste and paper, baste it with some butter, salt it and flour it; when 
 done give it a few more turns round, and send up very hot, your dish 
 to be very hot also ; and the dry pieces and the shank you will boil 
 down with brown stock for the gravy ; send currant jelly in a boat, and 
 French beans in a vegetable dish. 
 
 There are no Sportsmen whether of the Gun or Eod who do not 
 enjoy '* the fruits of their labor" served up to them, in sportsman- 
 like style — that is " under the shady greenwood tree" and as few 
 know except the very experienced, how simple is 
 
')»fi*i v«iyi«' 
 
 lOBi MINE OP WEALTH; AND, 
 
 bitft Enjoyment, when the toil is o'er "^^^ >V^lllii»T 
 
 And prizes counted by the Score ; 
 To gather round a crackling fire 
 The young and old, the son and sire. 
 And from the spoils of sport to feed 
 Together, on the grassy mead. 
 -ba« vtiod ')• 
 
 We will give our sporting friends a few directions calculated to 
 enhance and prolong the manly results of such out door enjoyment. 
 Some pepper and salt, a sheet of clean paper, a few matches and a 
 pocket knife are all that is needed, except of course a few crackers. 
 These each person should carry for himself in his own gamebag or 
 pockets. 
 
 Suppose birds are to be cooked, the following is the plan — hollow 
 ^ basin shaped hole and press it close — then build a fire over it till 
 the ground all around it is hot, then clean out the hole and place 
 your birds, feathers and all, snugly together therein on their backs 
 and pile over them the hot embers wood ashes and all. 
 
 Now make up another good fire, and you may disperse for an 
 hour and come back to dinner. Carefully remove the fire and as 
 carefully lift the birds — each one takes his bird and strips off tb© 
 skin, which comes off leaving the bare breast, juicy and clean — this 
 he transfers to his plate (i. e. his sheet of paper) and eats the out side 
 only, the breast, thighs, &c — and if he does not enjoy his " bread and 
 cracker." it is because 
 
 His disposition doth complain 
 
 For want of common sense and brain. 
 
 Fish and small animals are as easily cooked out of doors, but each 
 one will req^uire a little study of its own " ways and means," 
 
GUIDE FOR THE MILLION. 107 
 
 Puddings, Pastry ^ Cakes, ^cf^hs«0T«ff') >t?o 
 This Department of Cooking requires more than ordinary caution 
 and should be attended to with the strictest care. If the cook 
 through negligence should fail to have washed and dried the pud- 
 ding cloth well, the outside will taste disagreeable and thus spoil 
 the flavor of the whole pudding. Most puddings are better boiled 
 in an earthen bowl or tin boiler, than in cloth alone. These how- 
 ever must be tied in a cloth, not only for convenience in removing 
 them from the pot, but in order* to prevent the admission of water 
 Where a bag alone is used it should be cut narrower at the bottom 
 than at the top, the corners rounded, and the stiching very firm and 
 close, and when in use th'C seams turned outside. .A few inches 
 from the top of the bag a tape should be sewed on to tie it with. Al- 
 ways dip your bag in boiling water, squeeze it dry, and flour it 
 well before using ; pour in the pudding, draw the bag together as 
 oldsely as possible, tie it securely, allowing sufficient room for the 
 pudding to swell. Immerse it thoroughly, in the pot in boiling 
 water and every five or ten minutes during the first half hour, turn 
 it over to prevent the fruits settling on one. side ; keep a tea-kettle 
 of boiling water ready to replenish the pot as it boils away, as it 
 must be kept covered with boiling water when a cloth bag is used. 
 When you take it up, put into a strainer or colander, and pour a 
 little cold water over it to prevent its sticking to the cloth ; untie 
 the bag, and put it over the dish it is to be served in, turn it over 
 and remove the strainer and bag. 
 
 When eggs are used in puddings, they should be strained before 
 adding the eggs, butter the pans or basins and flour the cloth. 
 Where hot milk and eggs are used together be careful not to add 
 I lie milk whilst too hot otherwise the eggs will be partially cooked 
 and the lightness and appearance of the pudding spoiled. Excellent 
 puddings can be made without eggs, but they must only have milk 
 enough to mix them, and must boil three or four hours. 
 
iM MINE OP WEALTH; AND, 
 
 TLe n.ost digestible pudding is that made with bread, or biscuit, 
 or boiled flour grated. Paste puddings or dumplings are extremely 
 indigestible ; batter pudding is not easily digested and suet pud- 
 dings are to h& considered not only mischievous but even dangerouS 
 to invalids. Pancakes are to many objectionable on account of the 
 frying imparting a greasiness. Boiled Indian Meal puddings are not 
 very indigestible and are far preferable to wheat flour. It is always 
 well to mix puddings, an hour or two before cooking them, except 
 when self-raising flour is used, when they, should be put into the 
 boiling water as soon as mixed. 
 
 A bread pudding should be tied loose; if batter, it must be tied 
 tight over, and a batter-pudding should be strained through a coarse 
 sieve when all is mixed. In others, the eggs only. If you boil the 
 pudding in a basin or pan, take care, that it is always well buttered. 
 
 Pancakes are very generally liked, though not the most whole- 
 some things in the world. The batter requires long beating ; but 
 the art in making pancakes' consists in frying them. The lard, 
 butter, or dripping must be sweet, fresh, and hot, as for fish. Beat 
 two eggs, and stir them, with a little salt, into three tablespoonsful 
 of flour [or allow an egg to each spoonful of flour,] add, by degrees, 
 a pint of new milk ; and beat it to a smooth batter. Make a small 
 round frying-pan quite hot, put a piece of butter, or lard, into it, and, 
 when it has melted, pour it out and wipe the pan ; put a piece more 
 in, and when it has melted and begins to froth, pour a ladle or tea- 
 cupful of the batter in, toss the pan round, run a knife round the 
 edges, and turn the pancake when the top is of a light brown ; 
 brown the other side ; roll it up, and serve very hot. Before it is 
 rolled up, some people spread currant jelly lightly over, or orange 
 or apple marmalade. Cream, and more eggs may be used to make 
 the pancakes richer. A little brandy, or peach water is an inprove- 
 ment. Serve with white wine sauce. Lemon should be on the 
 table as some people like to flavor pancakes with the juice.. A^i.'ji.t 
 
'- GUIDfi FOR THE MILMC^ 109 
 
 Meceipts. .a,|j»f»,t|% |^r 
 
 Aftple BVead. — Take good sweet apples pared and cored, and stew 
 to a pulp, then while yet warm add double their weight of flour, the 
 usaal quantity of yeast for making common bread is to be added ; put in 
 a proper vessel and allow to rise eight to twelve hours, then bake in 
 long loaves. If tbe^fippl/SavSEfe goip^^,Mii4«ft(epJii»PJ»^ater will be neces- 
 sary for the mixing. Iff ^ IhiW >)r!!(i V r.qjj;) ,1 ';.'-,'; lifio-ui tik?' 
 
 Apple l$iiilll>ltng^$i. — Choose six or eight good sixed baking apples 
 pare them, roll out some-good paste, divide it into as many pieces as you 
 have apples ; roll and cut two rorrrid^ from each, put an apple on one piece 
 and put the other aver; join the edges neatly, tie them in cloths, and boil 
 them. 
 
 Apple Pie. — Kussetiilgs, ribstone pippins, and such other apples as 
 have a little acid, are the best for baking. Pare, core, and slice the apples, 
 throwing them into cold water to prevent their turning black, sprinkle 
 sugar between, as you put them into the pie dish, also a little pounded 
 cinnamon and cloves. Some slices of quince are a great improvement, 
 or quince marmalade, or candied orange peel. Put a strip of paste round 
 the edge of the dish, and cover with a rich light paste, 
 
 Apple or Peach Puddingy Plain.— Take stale bread and 
 soak thoroughly in water ; squeeze out the surplus water and work into 
 a kind of paste, and having buttered a dish lay the bread paste on the 
 bottom and sides of the dish, and put a thin layer of butter over the 
 whole surface. Prepare some apples or peaches by paring, slicing and 
 then add a lump of butter, some fine loaf sugar and some grated 
 orange or lemon peel ; make a cover of some of the bread paste, buttering 
 tlie under side and place over all. Now cover it with a plate reversed, 
 put a weight upon to keep the frtiit down and bake in a slow oven two 
 hours. Take off the weight and plate aud'bake another hour. 
 
 Apple Tart.-— Pare, core, and cut the best sort of baking apples in 
 small pieces, and lay them in a dish previously lined with a puff-crust; 
 strew over them pounded sugar, cinnamon, mace, nutmeg, cloves, and 
 lomon peel chopped small, then a layer of apples, then spice and so on 
 till the dish is full, pour over the whole a glass and a half of white wine. 
 Cover it with puff-crust, and bake it. When done, take off the crust and 
 mix in with the apples two ounces of fresh butter, and then pour in two 
 eggs well beaten ; lay the crust on again, and serve either hot or cold. 
 You may add pounded almonds and a little lemon juice. 
 
m 
 
 MINE OP WEALTH; AND, 
 
 Ai»p!c Toa§t Piaddiiig^. — Cut toasted white bread into squares 
 !!i« .-ize of the palm of the hand and cross-wise in slices. Butter the toast 
 OJid place alternately edgeways in a buttered baking dish sprinkle over 
 tlie whole some white sugar and half coTer with hot water. Bake quickly 
 
 ,,aittj^rv,e^ without sauce. 
 
 ^fS^'i^tVl'OOt Blancmangre. — Take four good tablespoonsful of 
 Riruwi-oot ; have four breakfast cups of milk well spiced, add a little ratifia 
 and some isinglass to it, and when quite boiling pour it over the arrow- 
 root t^^iring• ([uickly all the time; put into a mould and when cold turn it 
 out ^nd serve with preserves and cream. 
 
 Jl'i^*oWfi'Ool Breakfast Cakes. — Mix together two cups of 
 arrowroot, half a cup of flour, and a tablespoonful of salt butter, an egg 
 and as much milk or water as will bring it to the consistency of paste ; 
 roll it out, and cut with a breakfast cup, and put the cakes upon a baking 
 iron: a few minutes will bake them; split and butter them and send 
 tlicm to table hot. 
 
 As*r»wro»t for Sick Persons. — Mix a spoonful or two of 
 arrowroot in double the quantity of cold water, then pour on boiling 
 w:ilcr slowly until it changes color, and it becomes transparent, then 
 put on the fire and boil gently three minutes ; sweeten to the taste, adding 
 a iittle cinnamon or grated nutmeg to make it more palatalDle, and wine 
 :9r, Urandy if necesary. 
 
 *<i^A*'rf?««''i*«>ot Fiiddatlj^. — Take four tablespoons of sifted arrowroot, 
 frtTid pdt into a basin breaking four eggs into it; rub them together until 
 smooth, then pour over three quarters of a pint of boiling milk, mixing it 
 well whilst pouring on the milk. If it comes to the consistency of a thick 
 custard it is properly done; butter a mould pour your padding into it, tie 
 It i.i a towel and put it into a pot of boiling water — let boil one hour. 
 Sliould the milk not make it thick enough pour the mixture into a pan and 
 hold it over the fire until it thickens, and then proceed as above. The 
 sante wiJ^ture can be made-with the addition of a little spice, butter and 
 Mi^;u-, and baked in an oven. 
 
 £}!il*e?l <iJoa§eberry Pudding.— Scale the fruit, and when quite 
 W^-^lui*, rub it through a sieve, and sweeten to taste with browu sugar, 
 aii'lt a quarter of a pound of butter in some cream, beat the yolks of six 
 tind the whites of three eggs, grate alittle lemon peel, and mix the whole 
 Well to,!?ether, adding a little brandy if you wish it highly flavored, 
 liake in a dish lined with puflf paste. . j, , / 
 
Qltm^ FdS THE MILLlOS'. » 111 
 
 Batter Pudding.— Mix well together the whit^^ tod' yollcs- of 
 three eggs well beaten, three salt spoonsful of flour Which must be 
 worked in gradually and in small quantities. Work in one pint of milk 
 with a little salt and boil in a niould or basin tied up in a cloth. Tt will 
 require one hour's boiling. The mould or basin should be well filled. 
 
 BisCHits^ ©evilled. — Butter pilot's biscuits, or any similar kind, 
 on both sides, and pepper them well ; then make a slice of good clieese 
 into a paste, and lay it on one side of each biseuit ; spice with cayenn^e 
 pepper and grill them. '«!«» bamd da^^ lo itt'iq a "iiad ; /;,;niiiM j N> lijsti 
 
 BisCBBlts, gpOBlg-e. — Add the whites and yolks of twelve eggs, pr^- 
 viously well beaten, to one and a half pounds of finely powdered sugar, 
 and whisk it until it rises in bubbles, then add one pound of flour and 
 the rind of two lemons grated. Form them into shapes, sift a little sugar 
 over them, and bake them in buttered tin moulds, in a quick oven for 
 one hour. 
 
 Barley Foddsngr* — Take a pound of pearl barley well washed, 
 three quarts of new milk, one quart of cream, and a half a pound of 
 double refined sugar, a grated, nutmeg, and some salt; niix them well to- 
 gether, then put them into a deep pan, and bake it ; then take it out of the 
 oven, and put into it six eggs well beaten, six ounces of beef marrow, and 
 a quarter of a pound of grated bread ; mix all well together •, then put it 
 into another pan, bake it again, and it will be excellent. 
 
 UlastClSl'iiiilgre. — Milk, one quart; isinglass or calves feet jelly, 
 one ounce ; sweet almonds, one dozen ; bitter almonds half a dozen ; loaf 
 sugar, half a pound ; cream, four tablespoonsful ; grate the ahnoiuls and 
 then boil the whole together until of a. proper thickness; when cold, add 
 one or two tablespoonsful of rose-water, before letting it cool; when 
 nearly cold pour into the moulds previously rubbed with a little salad 
 oil. 
 
 B!ancmam§^e, B-ice. — Ground rice, two ounces; milk, one pint I 
 Lump sugar, three ounces; a little lemon peel and cinnamon. Dis.solve 
 the rice in the milk by boiling, reduce it toa proper consistence, then add 
 the spice and sugar, boil for one minute, strain, and when nearly-. cold, 
 mould as before. The powdered rice must be rubbed up with a little cold 
 water before adding it to the milk, to prevent lumps. 
 
 BSaiaciBiatlg'e, We§t laidia. — Make a jelly with arrowroot, apd 
 to every pint when nearly cold add a glass of sherry, a spoonful each of' 
 brandy and orange flower water, and two bunches of lump sugar. Moni'i 
 AS before. ,; . :^ j9ia*i ^ninr; i, vf 
 
 .donj'^ ! > qoJ 
 
\i2 ^£1NE Of .WEALTH; ANI>, 
 
 CSread PuddSiig^.— Cut.two or three French T0II9 in sHres^ and 
 
 soak them in a pint of cream or good milk; beat up the yolks of six ea;ga 
 jvith them, and add sugar, orange-flower water, three pounded maca- 
 roons, and a glass of white wine ; tie it up in a basin of buttered cloth, let 
 the water boil when you put in the pudding, and boil it for half »n hour. 
 Serve with wine sauce. 
 
 Drown Bread Pllddan^. — Mix well together half a pound of 
 dried bread crumbs, and the same weight of beef suet ; one pound nnd a 
 half of currants ; half a pint of fresh bread crumbs ; a large spoonful of 
 sugar ; the yolks of six andthe whites of three eggs, and havingseasouod 
 it with nutmeg and cinnamo^ij:^ hoi^ i^t for iWQ ^o^s, It may be serv^ 
 with or without sauce. , -, , ,f ». i ..; '..,..;-, ^j . ,» 
 
 Bains. — One pound of flour, six ounces of butter, two teaapoonsful of 
 baking powder, a quarter of a pound of sugar, one ef^^, nearly -a quarter 
 of a pint of milk, a few drops of essence of lemon. Bake immediately. 
 This receipt will make twenty-four buns. 
 
 Buns, Eng^lisll. — Flour, two and a half pounds ; sifted white sugar, 
 half a pound, a little mace, cassia, and coriander seed powdered fine ; then 
 make a paste with half a pound of butter, dissolved in half a pint of hot 
 milk, work in three tablespoonsful of yeast and a little salt; set it before 
 the fire for an hour to rise, then make it into btins and again set them 
 before the fire on a tin for half an hour ; lastly brush them over with 
 warm milk, and bake them to a nice brown in a moderate oven. 
 • Buns, Family. — Flour, two pounds ; well washed currants, balf 
 a pound ; butter, a quarter of a pound ; sugar, six ounces ; a little salt, 
 powdered caraway and ginger ; make a paste with four spoonsful of yeast 
 and warm milk a sufiicient quantity, and finish as for English buns. 
 
 Buns, iTIadeira. — Butter, eight ounces ; eggs, two ; flour, one 
 pound ; powdered sugar, six ounces ; half a nutmeg grated ; powdered 
 ginger and carraway seeds, each one teaspoonful ; work well together, 
 then addsherry wine, one glassful, and as much milk as required. Bake 
 in tin's in a quick oven. 
 
 Buns, Tea. — Warm and dried flour, three pounds ; powdered sugar, 
 one pound ; butter, two and a half pounds, melted and beat up with foar 
 ounces of rose water ; form into a light paste, tvith three quarters of a pint 
 of yeast, and place it for an hoar to rise, then add a little candied lemon 
 and orange peel, and one pound of currants, and make the whole into 
 buns; set them Iwfore the fire for forty minutes, then wash them over 
 with milk, and put a little graced peel and a few caraway comfits on the 
 top of each. 
 
GUIDE FOR THE MlLtlOIf. 113 
 
 Cakes, Almond. — Sweet blanched almonds, flottr and powderea 
 sugar, each one quarter of a pound , seven eggs and the outside peel of 
 four lemons shredded very small. Pound the almonds until they are 
 very smooth, adding gradually the sugar and the lemon peel, add the 
 eggs, and beat the whole until it becomes as white as sponge paste ; next 
 add the flour, work well, put into well buttered moulds, and bake in a 
 slack oven with eight or ten thicknesses of white paper under them and 
 one over. ;;; j] ■:',-■,:, .. i-t a:,j js 'Utnl iua— ■.;■ 
 
 Cakes Banbury. — Wc^fc' one pbdnd of butter into the same 
 weight of dough, made for white bread, as in making puflf paste, then 
 roll it out very thin, and cut into oval pieces, or as the cakes are wanteds 
 Mix some good brown brandy, then put a little upon each piece of paste !j 
 dose them up, and place them on a tin with the closed side downwardsjl 
 and bake them. Flour some powdered sugar with candied peel, grated 
 or essence of lemon, and sift a little over the cakes as soon as they cox»e,_ 
 out jpf the oven. m 
 
 Cake, Bath. — Mix well together, half a pound of butter, one 
 pound of flour, five eggs, and a cupful of yeast; Set the whole before 
 the fire to rise, which done, add four ounces of finely powdered sugatr 
 and one ounce of caraways. Roll the paste out into little cakes. \ Bs^e 
 t^em on tins. > 
 
 ' Cakes, Cheese. — Curdle some new milk previously warmed with 
 rennet, drain the curd in a linen bag, then beat it as fine as butter, and 
 add one fourth its weight, each of sugar and butter ; six eggs, sonae 
 grated nutmeg, and a little orange flower or rose water. Work ib^. 
 wtiole well together, make into cakes of the desired size and ba-ke in r% 
 moderate oven. 
 
 Cake, GiVkgev, — Make a paste with one pound of sugar, four 
 ounces of powdered ginger, two pounds of flour, one pint of milk or 
 water, half a pound of butter, and three ounces of candied orange peel, 
 grated ; form them into cakes and pick them with a fork before baking. 
 
 Cakes, Plain. — Flour, four pounds; currants, two pounds; butter 
 half a pound ; caraway seed, a quarter of an ounce ; candied lemon peel 
 grated, one ounce ; four eggs ; wet it up with milk, and" half a. pint of ^ 
 yeast. Let it rise well before baking. 
 
 Cake Pound. — Take equal parts 6f sugar, fl'our; currants and 
 sultana raisins, and half that quantity each of butter, brandy, and candied 
 peel, with such spices as may be desirable in the proportion as for 
 Runnel's plum cake, and bake in a hot ov«n. 
 
liil MIN8: Of WBALTH.; AND, 
 
 Cafbes, Icings Ibr. — Beat the white of two eggs to a Ml fm^:^h 
 a little rose or orange flower water ; then add gradually as much finely 
 IW.wdered sugar, as will make it thick enough, beating it well all the 
 time. In using it, dust the cake over with flour, then gently rub' it offif 
 lajTuOXi theJeing with a flat knife, stick in the ornaments while wet, an^ 
 pi-ace it in the oyen a few minutes to. harden, but not long enough to. 
 discolor. 
 
 Cake, Plain Plum. — Mix half a pound of butter in three pounds 
 of dry flour, and eight ouneesof finely powdered white sugar; add stoned 
 raisins and currants, each three quarters of a pound, well washed and 
 diied; some pimento finely powdered^ Make a dough of three spoons- 
 ful of yeast and a pint of milk, well warmed, with the above, mixing in 
 the fruit last. Make into a cake and bake on a floured tin half an houn. 
 
 Cake, PlaiA Seed. — Mix one quarter of a peck of flour with half' 
 a pound of sugar, a quarter of a pound of allspice, and a little gingery 
 melt half a pound of butter with half a pint of milk ; when just warfli,- 
 pH^.it to quarter of a pint of yeast, and work up to a good dough. Let 
 it,§tand before the fire a few minutes, before it goes to the ovenj a^d 
 8«^e(l3 or currants, and bake an hpur and, ,a .half., 
 
 Cakes Ricit — Equal weights of flour-, butter, sultana raisins, 
 eggs, currants, and brown sugar, mixed up with milk, and seasoned with^ 
 candied peel, caraways, nutmeg and ia littlfl ginger, then batter ail, in 
 fine powder. Bake in a quick .oven, ^..;'^' mot » n- ini v>.) :r^j ;> ,-t.ja^*'! 
 
 Cake, Riiiuleirs Plwin.— Be^at one potind ef ft-fesh' batter -witirrw 
 strong wooden fork until it resembles cream ; add one pound of sifted 
 white sugar, and mix them very completely ; have ready the whites 
 often eggs beaten, and pour them into the butter and sugar; then add 
 th«-yolks of eighteen eggs, also well beaten and beat, theni; all up for ten 
 minutes. Take one pound of flour two. ounces of pounded and sifted 
 spices, namely, cloves, cinnamon, mace, nutmeg, and allspice, andanix 
 them by degrees with the. other ingredients, then beat tfee-cak^ ten, 
 minutes longer, and, when tljie oven is, ready, add one pound.,of currants 
 foi^r ounces of sliced almonds,, half a pouijd of raisins, stoned and chopped,, 
 ■a^4 a large glass of brandy (if agreeable,). Bake the cake in a hot 
 oven. When sufiicieutly baked, let the oven. cool and, afterwards put 
 tJUfi cake .back in tbe.warn^,pv€n, ai^d allow it to remain sever^il hours.to 
 
 (Cakc^ Hi* »Hnd«ll's, Spongy— Prepare ..eight eggs, three 
 .quarters of a pound of lump si^gfn* ^^^^ ?• J?pW»4 of,flpu?,j quavJ:iQr oJ[;<»,pin.tt 
 
of water, and the juice of a lemon iad'yiitiidg folfows:^ — Overnight pare a 
 good sized lemon thin and put the peel into the water'; when about tO 
 make the cake, put the sugar into a; saucepan, pour the water and lemon 
 peel into it, and let it stand by the fire to get hot. Break the eggs into a 
 deep earthen vessel that has 12feen made quite hot; whisk the eggs for a 
 few minutes with a whisk that has been well soaked in water; make the 
 sugar and water boil up and and pour it boiling hot over the egg^; coii- 
 tinue to whisk them briskly for about a quartier of an- hour or until ^#^* 
 become quite thick and white^ which is a proof of their lightness. Have 
 the flour well dried and quite warm from the fire, then stir lightly in, ppt, 
 the cake into tins lined with White paper and bake them immediately in 
 a modei'ately hot oven. n j.j' ^ 
 
 CaiiCSj X<eision oi*' Oratllgfr.^I1our arid' sii'^al**, 6f' eiW oii^ 
 pound ; eggs, one dozen; grated peel or juice of four leifloiis oi" orangi^^'j 
 whisk the eggs to a high froth, then gradually add the- rest. B«lke iit»^ 
 small oval tins, well buttered, and place six thicknesses of paper beneath- 
 each tin. Thinly ice them. 
 
 Gakes S^da.— Flour, one pound ^ bicarbonate of soda, one quarter of 
 ati ounce ; sugar and butter, each half a pound ; curt-'sints, three qiiartei-S 
 of a pound; make a paste with milk, and add candied oi'iiiftgej-lenibrittf"' 
 citron peel, or the fresh peels grated, according to' fancy. . 
 
 Cake Scotch. — :Butter and sugai', each half a pound;: nifie^^ggSf- 
 beat up the eggs, then mix well together, and add a little citinamon/- 
 grated nutmeg, and cloves ; carraway seeds, a quarter of an ounce; 
 candied citron, one pound; candied orange peel, three quarters of a 
 pound; and blanched almonds half a pound, pOiltid^d litie^'niix'w^U then 
 add flour three pounds^ and brandy one four-th of- a piht.' ' Work' tbip'*" 
 whole well and bake. ' ' 
 
 CakeSj Tipsy. — Steep small sponge' cak^s id bratldj^^ tfefeii covllr*' 
 them with graied almonds and candied peel; onaliiionds'dtt^yto "felirtfis 
 and stuck in them ; pile them in a dieh, surround thettl with a custard/i^ 
 and cover theni with preserves, drained ' as di^y>'as possible! 
 
 Cream Cake*— The whitesof three eggs,' a drop of essence'of l^mon, 
 and as much powdered- sugar as wttl thicken ; whisk' thfe- White to & 
 dryfrot'h, then add thesugaf; a teaspOonftilJafa time, until it is as thick 
 as very thick batter; Wet'asheie^taf whit^pap^fj^place'Sii Si'ti"n, aifld'drOp 
 the egg and sugar, oa it ia lump$ abtwit as bi§ aS' a f^xr^MUt ; sef th)feM'iff'a 
 cool oven and BO s<GOfl aS' th« sag4riai hsorden^dj t^^th^em out ; remove' 
 from the paper with** bread ■bladtedkbifo/5pljli^4Bfe'^^lfttrf^bf't1ir8 tdgetttST 
 and place oa a sieve ia a cool oven to dry. 
 
116 MINE OF WEALTH: AND, 
 
 *^* It is of the last importance before proceeding to the mak- 
 ing of Cakes or Fancy bread that the various articles required 
 for the purpose should be prepared some short time before nt\d^nl. 
 As soon as they are ready they should, be placed upon u iitove ot.^ 
 near a fire so as to become gently heated, without which it is itnpo.s- 
 sible to obtain good results. The flour should be well dried andihiv- 
 roughly warmed, the fruit or other article washed, powdered, graf^e/f 
 or cut up fine, as may be required, and dusted over with ;i liitic 
 flour and also set before the fire : the sugar rubbed to a fine i>o\vdei;. 
 the eggs well beaten and strained, the butter melted by being phicudn 
 in a basin set in hot water and afterwards well beaten up with :i little 
 milk, lemon cut very thin and beaten in a mortar to a paste or powder 
 with lump sugar, the caraways, ginger and other similar fluvoring 
 ingredients prepared as a fine powder, and the milk and water well 
 warmed. All these things should be put into a pan in their proper 
 order and well beaten up, as the lightness of the cakes depend a good 
 deal upon this. A little yeast is a great improvement in various 
 kinds of cakes. Good stale bread well soaked in hot milk or water 
 then beaten to a paste and passed through a fine sieve forms an excell- 
 ent article to mix up the ingredients with and produces a light and 
 very nutritious cake. 
 
 Cring^er Bread IVuts. — One pound of flour, rubbed iu a quarter of 
 a pound of butter, three quarters of a pound of white powdered suj,^ar, one 
 ounce of grated ginger, and the peel of a lemon. Let the articles be 
 well worked in together, and bake in a slow oven. 
 
 Good Rusks. — Take a piece of bread dough, large enough to till a 
 quart bowl, one teacup of melted butter, one egg, one teaspoonful of sal- 
 eratus ; knead quite hard, roll out thin, lap it together, roll to the thick- 
 ness of thin biscuit, cut out with a biscuit mould and set to rise in a 
 warm place, (unless self-raising flour is us^ed when bake as soon as' 
 mixed) twenty to thirty minutes will be suflBcient. Bake them and dry 
 thoroughly, and they are an excellent rusk to eat with cofiFee. 
 
 Ciround Rice Puddingy. — Grind half a pound of rice into a fiile 
 powder and work smoothly into a small quantity of fresh milk, boil a 
 quftrt of milk and beat iato it smoothly the rice as prepared. Let it cool 
 
GUIDE FOR THE MILLION. 117 
 
 and then add the whites and yolks of six or eight eggs well beaten up, ^ 
 few bruised almonds, some nutmeg, cinnamon, and grated orangfe peel. 
 It may be baked in a buttered dish for three quarters of an hour in a quick 
 oven or boiled in a bowl tied up in a cloth, for the same time. 
 
 Flaked Crust fi>P Tart. — Mix a pound of flour with a little salt 
 and add sufficient water to make it into a paste of medium consistency, 
 neither very thick nor very thin. Let it stand for two hours ; roll out the 
 paste, place in the centre a piece of butter nearly equal in weight to the 
 quantity of flour used, double the paste over the butter, and roll it out to 
 the thickness of about a quarter of an inch, fold it into three, and having 
 strewn a little flour between the folds roll it out again ; repeat this 
 operation four or five times and the crust is completed. * 
 
 Fritit Cake. — Mix one pound of butter and one of sugar to a 
 cream, then beat in twelve eggs, yolks and whites separately; work in 
 two pounds of stoned raisins, two pounds of currants, one pound of 
 fine chopped citron, and as much spice as is liked in flavoring, one glass 
 of brandy and one of wine. When all these ingredients are well mixed 
 then work in last one pound of finely sifted flour; beat the whole well up 
 and bake four hours in a slow oven. 
 
 JLigrht Currant Dniliplin§;s. — For each dumpling take three 
 tablespoonsful of flour, two of finely chopped suet, three of cui-rants, a 
 pinch of salt, and as much milk as will make a thick batter of the ingre- 
 dients. Tie in well floured cloths and boil an hour 
 
 macaroni Puidding'* — Take an ounce or two of the pipe sort of 
 macaroni, and simmer it in a pint of milk, and a bit of lemmon-peel and qin,- 
 namon, till tender ; put it into a dish, with milk, three eggs, but only one 
 white, some sugar, nutmeg, a spoonful of almond-water, and half a glass of 
 raisin wine; lay a nice paste round the edge of the dish, and put it in the 
 oven to bake. If you choose you may put in a layer of orango-marma- 
 lade, or raspberry-jam; in this case you must not put in the almond- 
 water, or ratafia, you would otherwise add too much flavor to it. 
 
 Mew Year's Rich Fruit Puddingr- — Seedless raisins,, one 
 
 and a half pounds ; currants, one pound ; figs, chopped coarse, one pouiKl; 
 stoned prunes and dates half a pound each ; citron, four ounces ; lomvi) 
 peel, one ounce; cinnamon, half an ounce ; mace, a teaspoonful ; whx 
 all the above together well. Beat up one dozen eggs, whites and yoH.x 
 separately, then mix, and add to, and work well into the folio win ;^^ 
 best self-raising flour two pounds; suet well picked and chopped fine, one 
 
X^ MII{JB or WKALTH ; AND, 
 
 poitad ; white crushed sugar, one .and a half pounds ; now work in the 
 iftixed fruits rapidly, and put the whole into a pudding cloth, allowing 
 ^piple room to swell and put into a large boiler of water, and allow one 
 hour for each pound in weight. Turn it every fifteen minutes of the 
 first two hours ; on taking from the holier dip it in cold water two or three 
 times before removing from the cloth. Serve with sauce to please the 
 taste. 
 
 Panc^akes. — Make good batter, in the usual way with eggs, milk and 
 ftour ; pour this into a pan, so that it lays very thin ; let your lard, or 
 whatever else you fry them in, be quite hot. WLen one side is don&, 
 toss it up lightly to turn it. Serve with lemon and sugar. 
 
 Peach liCaves. — Boil peach leaves in milk and add it to the other 
 ingredients in making puddings, and a better flavor is obtained than 
 with any spice. Experience will teach the necessary number. 
 
 Plain Rice Pllddiil^. — Take four large spoonsful of well washed 
 rice, and boil it in a pint of milk uptil it thickens, add then a small lump 
 of butter jind give one boil to dissolve and spread, the J^utter; let cool 
 tfeen mix in the yojks of six and the whites pf three eggs well bx^atep, 
 sugar, nutmeg and grated lemon to please the taste. .^Jijatt^r €up^, tbre« 
 parts fill them, and bake half an hour in a slow oven. 
 
 Plain Plum P|idlllnL»* — Take .of sifted flour, suet, butter, 1o^f 
 ^ugar, raisins, (stonetl,) -and currants, one pound each ; ten eggs, beat up 
 separately, the whites |.o a froth, and th^n mi;£ with the yolks, cinnamoi;, 
 cloves and nutmeg to please the taste, and one ounce of candied lemon 
 peel. The suet must be chopped up "fine and then mixed in well with 
 the flour, rub the sugar and butter together and add them, then the eggs, 
 cinnamon, &c., and lastly raisins and currants by alternate handsfull 
 having first sprinkled them with a little flour. Now add about four 
 ounces of yeast (unless self-raising flour is used) and set the whole in a 
 warm place for about twelve hours — then put into a clean pudding bag 
 or cloth, and boil one hour for every pound it weighs. 
 
 Plum Cake (Rich). — Rub together one pound each of fresh 
 butter and white sugar, now work in one pound each of candied citron and 
 of orange peel finely cut up and chopped, one quarter of an ounce of 
 allspice, a quarter of an ounce of cinnamon, two ounces of sweet almonds 
 ten eggs, and a glass of brown brandy ; work the whole well and then adS 
 and thoroughly mix one pound of best sifted flour. Bake in a hot 
 >ven with a sufficiency of paper under it to keep from burning. It yiiV 
 require three hours baking. 
 
Pblka Pudding'. — Mix four tablfespooiifeful of arrowroot in a 
 J^int of cold milk ; beat four e^j^sw6ll,' add them with three ounces of 
 fresh butter cut in small bits ; a few drops of essence of lemon or ratafia 
 a dessert-spoonful of rose water, and a teaeupful of sugar; boil a quart 
 of milk in a saucepan and when boiling stir in the other ingredients, 
 without taking the pan off the fire; let it feeil u'ntil thick, then poup 
 into a mould to cool. " - 
 
 Pineapple Custard.— Strain ttrcfe-'wfce^'glassesful of pineappU; 
 juice through a fine sieve; beat hine '^ggs yolks and whites, strain tliem 
 also and add them to the pineapple juice, with a quarter of a pound of 
 powdered loaf sugar, a glass of white wine, and half a wine glass of 
 water, 'With a little grated lemon peel. Mix all together, and ptit all tbe 
 ingredients into a saucepdn 6n the fire, "Stirring it ii-ntil it becomes th'ick- 
 and of a proper consistence. i . 
 
 Raspberry Biscuit. — ^Select fine clean raspberries and "boiltb a 
 pulp; take the fruit off the fire and add an equal weight ofpbwdei-ed whito 
 sugar. Stir well until all the sugar is dissolved, when pour the paste on 
 tins to dry. \A.s 'soon as the'top ^urfacfe'fs d'fy cttt-ihe paste intt) cakes, 
 of different sizes and shapes, and' dr^y them in a slo^ oven until they are 
 crisp; put in tin boxes, and keep in a dry place for use. 
 
 tS.ice Custard. — Sweeten a pint of milk with loaf sugar boil it with 
 a stick of cinnamon, then use sifted ground rice till qiiite thick. Take 
 it off the fire; add the whites of three eggs well beaten; Stir it again for 
 two or three minutes, then put into cups that have lain in cold water ; do 
 not wipe them, when cold tui^n them btit, and put them into the dish ih 
 which they are to be served ; pour ronnd them a custard made of the 
 yolks of the eggs, and a little more .than a half a pint of milk, put on the 
 top a little red currant jelly, or raspberry jam. A pretty supper dish. 
 
 Rainaldns. — Scrape a quarter of a pound of Goshen cheese, add a 
 quarter of a pound of butter, then beat all in a mortar with the yolks of 
 four eggs and the inside of a small French roll boiled in cream or milk 
 till soft. Mix the paste with the whites of the eggs previously beaten, 
 bake in a Dutch oven till of a fine brown color; they should be ei^teii 
 quite hot. Some like the addition of a glass of \vl^ite wine. 
 
 Rhubarb l^OOl. — Scald a quart or more of rhubarb, nicely peejed, 
 and cut into pieces an inch long, pulp through a sieve, sweeten, and lot 
 it stand to cool. Put a pint of cream, or neW milk, into a Stew-pan with a 
 stick of cinnamon, a small pie'Ce of I'eiiion-peel, a feWtilov^es, coriander 
 seeds, and sugar Ito taste; boll'Mn naiidtes. '^^i tiJ)'thV yolks of four 
 
VI^ MINE OF WEALTH; AND, 
 
 t^.irsrh. and a little flour, stir into the cream, set over the fire till it boils^ 
 sjiir'H}; all the time ; remove, and let it stand till cold. Mix the fruit and 
 crcain togethei', and add a little grated nutmeg. 
 
 USajyiiie, Charlotte. — Mix with the yolks of four eggs, a quartor 
 oj a. pound of powdered sugar, and add to this half a pint of new milk; 
 jKit it over the hre till it begins to thicken like custard, but do not let it. 
 boil ; then add half pint of very thick calves foot jelly strain it through a 
 nepkin ; put it in a pan placed on ice. A pint of very thick cream, fla- 
 vored or not as you like, and whip it until it looks like float — -pour the 
 cream into another dish, and pour the custard in the pan on the ice. 
 Stir it on the ice with a paddle, until it becomes thick like jelly ; then add 
 the cream very lightly. The mixture should look like light sponge cake 
 Ixifore it is baked. A round tin pan must prepared with sponge cake called 
 ladies' fingers, placed around the bottom very evenly and closely ; pour 
 the Charlotte into it, and place it on the ice until wanted. When wanted 
 put a round dish or plate on it, and turn it out, the bottom will then be 
 at the top, and no cake at the bottom. 
 
 .*»agO Pudsiin^. — Boil two ounces of sago with some cinnamon 
 and a bit of lemon-peel, till it is soft and thick ; mix the crumbs of a 
 sniiill roll finely grated, with a glass of red wine, four ounces of chopped 
 marrow, the yolks of four eggs well beaten, sugar according to taste; 
 when the sago is cold, add this mixture to it ; stir the whole well to- 
 gether, and put it in a dish lined with a light puff paste ; and set it in a 
 moderate oven to bake ; when done, stick it all over with citron cut in 
 jHcces, and almonds blanched and cut in slips. 
 
 ^,j.,Or, Boil two ounces of sago until tender, in a pint of milk; when 
 cold, add five eggs, two biscuits, a little brandy, and sweeten according 
 to taste; put this into a basin and boil. Serve with melted butter 
 mixed with wine and sugar. 
 
 Or, Wash half a pound of sago in several waters (warm) ; then put it 
 into a saucepan with a pint of good milk, and a little cinnamon ; let it 
 boil till thick, stirring frequently ; pour it into a pan, and beat up with 
 it half a pound of fresh butter ; add to it the yolks of eight, and whites 
 of four eggs beaten, separately, half a glass of white wine, sugar accord- 
 ing to taste, and a little flour ; mix all together well and boil. Serve 
 with sweet sauce. 
 
 Sip|?et Pudding'. — Cut a small loaf into extremely thin slices, and 
 put a layer of them at the bottom of a dish, then a layer of marrow, or 
 Lecf-suct, a layer of currants, then a layer of bread again, &c., and sp 
 
GBflDE FOR THE MILLION. 121 
 
 continue until the dish is filled ; mix four eggs, well beaten, with a 
 quart of eveam, a nutmeg, a quarter of a pound of sugar, and pour over; 
 &ex, it in the oven, it will take half an hour baking. 
 
 ^paeiisSB Fratlers. — Cut the crumb of a French roll into square 
 lengths half an inch thick; mix nutmeg, powdered cinnamon, sugar, and 
 an egg together. Soak the roll in the mixture, and fry a nice brown. 
 Serve with wine sauce. ■^ 
 
 Stra^vfoerry Cake. — Take two quarts of flour, and rub in sibont 
 two ounces of butter, a little salt, two teaspoonsful of cream of tartar, 
 and in a little milk; dissolve one teaspoonful of soda, add this to the 
 flour and as much more milk as will make it a dough. Bake in a flat 
 dish, and when done, and while hot split in two ; spread both sides with 
 butter: sprinkle on a little sugar, spread on fresh ripe strawberries, then 
 niorfei sugar, on one half, and place the other over it. A little sweet 
 cream poured over the whole, enhances this delicacy. This must be 
 eaten hot. 
 
 The Philadelphia Raspberry and the Lawton Blackberry, can be used 
 in the same way but are inferior to the Strawberry. 
 
 Soet F'ailldillg^. — Chop finely and pick carefully half a pound of 
 beef suet, and work well into one pound of floiir, beat up the white, and 
 yolk, of six eggs separately, then mix the whole together and add as much 
 fresh milk as may be required to thicken properly. Flavor with a little 
 powdered allspice, cinnamon and salt ; tie closely in a cloth leaving it room 
 to swell and boil two hours. 
 
 Sweetheart Pudcliiag.— Grate the crumb of stale bread, and hav- 
 ing buttered a dish lay in a thick layer of the crumbs ; pare core and cut- 
 up ten or twelve apples and put a layer of them with sugar on the crumbs, 
 then alternate layers of crumbs and apples until the dish is full, putting 
 a small lump of butter on top, and bake it in a moderately hot oven. 
 
 Sweet Fota^oe PM€l€lin§'. — Boil the potatoes and mash them 
 very smooth. To two cups full of potatoes add two cups of sugar, one 
 of butter, one glass of brandy or wine, five eggs, one nutmeg and the 
 grated rind of a lemon. Bake with an under crust. 
 
 Tea Kiscuit.— One quart of flour, apinch of salt, and two teaspoons- 
 ful of cream of tartar ; mix these together thoroughly whilst in a dry state; 
 then dissolve a small spoonful of soda and a small piece of butter in a pint 
 of milk and work the whole well together. Bake in a quick oven. 
 
 Tea Cake, (French). — Rub two ounces of fresh butter with one 
 
122 ^liNB OF WEALTH; AN©, 
 
 pound of flour, then add four tablespoohsful of warm Bdilk, one of yeast 
 aad a beat up egg. Mix well and let rise near the fire, when risen make 
 into cakes, place before the fire a short time then bake with a quick oven 
 fifteen minutes. 
 
 Victoria, Queen, Pudcling^. — Three sponge biscuits soaked in 
 wine laid in the bottom of a glass dish ; then a pudding made as follows. 
 A pint of milk, with the peel of a lemon stewed half an hour, then thicken 
 with two spoonsful of ground rice and lump sugar ; when a little cold, add 
 the yolks of four eggs ; butter a dish that will just hold it, then bake it 
 sufficiently to turn out on the sponges, then cover it with jam, and over 
 
 that a thick custard. 
 
 f 
 
 .^♦llfote. — When escences or oils are added to puddings, &a, always 
 drop them on to a lump of sugar; if you attempt to put any oil in with- 
 out so doing, it will not mix with the other ingredients, but float on the 
 surface. 
 
 — — - -s?! :{u'i 
 
 Preserves, Jams, Jellies, cmd Marmalades. 
 
 Fruits and Vegetables may according to age and condition be 
 preserved. Two methods are employed, the one to secure an acid 
 or sour result, the other saccharine or sweet result. The former 
 plan yields what are familiarly known as Pickles, the latter Jams, 
 Jellies, &c. The two processes demand a few separate remarks. 
 
 In making pickles, a great many nonsenscial ideas have crept 
 into formulas and complications of spice and mysteries in prepara- 
 tion, have tended to introduce some of the most mischievous ingre- 
 dients, as Dr. Hassall's great work on Adulterations abundftfltly 
 proves. But the wise pickle maker will not be misled by receip^tS, 
 because they are given inexpensive cook books; he will learn what 
 does and what does not make the pickles — and leave out all else. 
 
 The best pickles are the simplest in there manufacture — the bept 
 lookiQg and the purest flavored — as well as most wholesome. u 
 
 For instance let any one slice a bright well colored and hard red wJ6- 
 bage, and sprinkle about two handsful of dry salt orer it, Uft'tiing 
 
GUIDE FOB THE MILI40|T. 123 
 
 over occasionally till it is all salt-wilted ; all it then needs is enough 
 good salt vinegar to cover it and it is a brilliant pickle, as far su- 
 perior to the cooked preparations called "pickled cabbage," as can 
 be imagined. If the taste is so perverted as to need spice and 
 pepper, thej may be added, but they are out of place. This 
 .simple rule is more or less applicable to all s«^;oalled Pickles. 
 
 One word, however, on vinegar. Few understand that vinegar ic 
 simply water-diluted acetic acid, and the different names given to 
 vinegar, such as white wine, malt, cider, &c,, merely indicates from 
 Wihat substance the acetic acid is extracted, and why different vine- 
 gars have flavors. Vinegar that has no flavor but the acid is to be 
 preferred, and if the weather be cold enough to freeze water slightly 
 vinegar may be exposed in flat dishes, and the surface ice removed 
 to give it strengthTH-rfoE.it is- pure and strong vinegar that make? 
 good pickles, by a sour preservation. The other, or sweet process 
 of making preserves, is equally simple, needing sugar only to effect 
 all the delicious changes that Fruits undergo in the form of Pre- 
 serves, which includes the whole fruit crystallized, the broken fi-uit 
 of Jam, OT the , juiqe .oaly 3.3 p Jelli^. He^^ a word of counsel vi 
 needed; the whitest sugar is not the best preserver, but strong tast- 
 iag should not be used, as it spoils the delicacy of the fruit flavor. 
 
 Porcelain dishes should be preferred to copper or brass, that is to 
 say, iron ones with porcelain lining, and the fruit should be most 
 carefully watched while cooking, skimmed and stirred frequently. 
 Preserves cannot be hurried — ^must not be economised — and may 
 not be neglected while over the fire. They must have their own 
 time, their proper amount of sugar, and their own watchful attend- 
 ance. Common tumblers covered with paper on which white of 
 egg has been spread, makes the best vessels to keep them in, and a 
 drjr ooqI closet to store them. Self sealing cans may be used by 
 those preferring them. 
 
124 MIKE OP WEALTH; AND, 
 
 •Apples J^tinflfed. — Take large apples, cut off the crown thick : — 
 pcojp tho cores fill with mixed butter and sugar ; replace the crowns, 
 ail 1 bivke with a little water in the dish. — 
 
 Apple Fool. — Pi*el and core a number of apples and put them into 
 ajar with sufficient sugar to make them palatable, and add a very small: 
 quantitv of cider. Place the jar in a pot of water over the fire andconlinue; 
 tin; heat until the apples become quite soft, then pass through a strainer, 
 iiM milk and cream and sweeten with sugar to the taste. 
 
 Bj*aBldyl*eaclftes. — Take four pounds of peaches and two pounds 
 of powdered loaf sugar. Put the fruit over the fire in cold water; 
 feimmer, but not boil, until the skins will rub off easily. Stone them if 
 80 preferred. Put the sugar and fruit in alternate layers in the jars until 
 fiiUnl, and then pour in sufficient white brandy to cover the whole. Cork 
 tightly and put by for use. 
 
 .Fassas. — All jams are made by boiling either pulped or bruised fruit 
 over the fire along with certain proportions of loaf sugar, experience 
 jilone dictating the proper quantities, until the mixture jellies, which can 
 be ascertained bj- pouring a little on a cold plate. When arrived at that 
 condition the semi-fluid mass should be passed through a coar.se hair 
 sieve while hot, to remove the stones and skins of the fruit, and then 
 poured into p6ts or glasses. 
 
 ISlue PImmi. — Take eight dozen fully ripe blue plums, stoned and 
 pared or three and a half pounds of the pulp and three pounds of loaf 
 sugar. Treat as above, rq imd edj ioa «i; iaa«a iaeiiHw f 
 
 Cherry. — Stoned cherries, four pounds; white sugar, two and a half 
 pounds ; red currants, fully ripe, two pounds. Treat as above. 
 
 BlacEiberry. — Clearly picked and ripe blackberries, fifteen pounds; 
 loaf sugar, twelve pounds; black currants, two pounds. Treat as 
 above, 
 
 <iTOOSetoerry. — Picked and stalked gooseberries, any color, twenty 
 pounds , white sugar, twelve pounds. Treat as above. 
 
 Plum.— To seven pounds of common blue plums add four pounds 
 of sugar, one quart of vinegar, one tablespoonful of ground cloves and 
 one of mace. Boil four hours over a slow fire stirring occasion- 
 ally. Treat as above. 
 
 Rafiipberry. — Picked raspberries and white sugar, each twelve 
 pounds ; white or red currant juice one pint. Treat as above. li ■ 
 
 Rhubarb — Boil gently together for three hours an equal weight of 
 
G^U)E.FOn ThK jmiiLJt^f. 125 
 
 ^yhite sugar and rhubarb stalks, with thcjuioe^and grated rind of a lemon 
 to each pound of the fruit. When a strong flavor of the rhubarb is 
 liked, omit the lemon-peel. 
 
 Strairberry Jam is made similar to the Raspberry. 
 
 Jellies.' — All jellies are prepared by first boiling the fruit and press- 
 ing out the juice direct from the fruit which in most eases is better and 
 boiling down with proportions of sugar, cai'efully removing the scum as 
 it sibimers. The sugar should not be added until the juice begins to 
 thicken. The whole process must be conducted with a gentle heat. 
 
 Apple Jelly. — Strained apple' juice, four quarts; loaf sugar, five 
 pounds. Boil to a jelly 
 
 Cherry. — Cherries, six pounds ;' ^ater, one pint and a half ; bruise;, 
 boil and strain, then add, sugar three pounds ; boil down until the liquid 
 jellies. 
 
 Curraiat. — Currant juice, six quarts ; loaf sugar three pounds. 
 Boil as before. Black Currants in the same quantity will require five 
 pounds of sugar. Blackberries, Gooseberries, Raspberries and Straw- 
 berries are prepared in the same way and with the same proportions. 
 
 liemoil. — Isinglass, four ounces ; water two quarts ; boil and add 
 sugar two pounds ; clarify and when nearly cold, add the juice of one 
 do^en lemons and the grated yellow rinds of three oranges and three 
 lemons; mix well, strain off the peel and put into pots or glasses. 
 
 3. — The grated rind and juice of four lemons, one box of Cox's gela- 
 tine, a few whole cloves, pieces of cinnamon stick, and one pint of cold 
 water. Let it stand an hour, then add three pints of boiling water, and 
 one and three quarter pound of sugar. Strain into mould. 
 
 f^raiftge. — Orange juice, two, qu,«w^t? ;J>nfuse in it the grated rinds of 
 one dozen of the oranges for five or six hours; then strain and add loaf 
 sugar, three pounds; isingjass eight ounces dissolved in twelve pints of 
 water. Mix, boil down, put into glas^sesl^efore it cools. 
 
 Marmalade, Oreen Gage. — Take off the skins, stone, weigh, 
 and b&il quickly, without sugar for one hour keeping them well stirred ; 
 then to every four pounds add three of finely powdered white sugar, and 
 boil for six or eight minutes ; let cool and scum carefully before piitting in 
 the jars. If the flesh of the fruit will not separate easily from the stones, 
 boil the whole, pass through a sieve and deduct the weight of the 
 stones before adding the sugar. A,ny good plums may be served in the 
 name way. , 
 
126 MINE OF wealth;' 
 
 .fiflsed. — Take equal parts of peaches, plums, pears, apples,' «c., and 
 l»oi! them; down to a pulp; pass through a sieve and equal weight of 
 loaf sugar; heat again sufficiently to dissolve and mix well in thte sugar 
 and put in pots before it is cool. 
 
 Qrangjei — Take equal weight of Seville oranges and loaf sugar; 
 grate half the orange rinds, choosing the roughest parts and pour !)oiling 
 water over them; cut the oranges into slices across and strain through a 
 sieve; boil the ungraled parts of the skins until tender, then wipe them 
 on the inside with a clean cloth, cut them into very thin slices, and let 
 fhcra boil in the sugar, which should be previously clarified, until they 
 are transparent, put in the orange juice and the water strained from the 
 gratings and boil down together until it becomes a jelly which can be 
 easily known by cooling a little on a plate or saucer. . 
 
 ^. — Boil the peelings of one dozen good well flavored oranges ii* 
 sufficient syrup to cover them, until reduced to a pulp, then pass through 
 a ^feff^ ; add the juice in which they were boiled, the juice of the fruit 
 and as m«ch loaf sugar as is necessary to bring them to the required 
 consistence. 
 
 FeacSies, Economical i¥ay of Preserving irhole< — 
 
 To fifteen pounds of cling-stone peaches, take seven and a half pounds 
 of loaf sugar ; put two or three quarts of water in a preserving kettle* 
 With one teaspoonful of pearlash to destroy the skin of the fruit. When 
 the water is Hot throw in a few of the peaches and let them remain a(ew 
 minutes ; take them out and wipe off the skins with a coarse towel, and 
 then throw them into cold water. Take half the sup-ar, with as little 
 water as possible to dissolve it; then put in a layer of peaches and let 
 theiii boil twenty to thirty minutes ; take them out on a flat dish to cool. 
 After I two or three layers have been boiled in this way the syrup will 
 increase, then by degrees add the rest of the sugar. When all the 
 peaohes are done, boil the syrup until it becomes a little' thick ; then add 
 while in the kettle, half a pint of alcohol, which will cool and thicken it 
 HLifficiently to put on the peaches which should be ready in the jars. 
 Do not cover them until the next day. They will not have ^he least 
 taste of the alcohol and are a very fine preserve. i < 1 '';*<» ^' 
 
 Quince. — Equal parts of quince flesh or pulp and sugar, and }ialf<i»' 
 pint of white wine. Gently evaporate until prepared. * " 
 
 Scotch^i — Sweet orange juice, two qliatts; yellow peel of the frijit 
 prated fiom eight oranges;^ honeys three pounds ; loaf sugar, two pouritl^.' 
 lJ'>il to the required thickness. *' 
 
GUIDE FOR THE MILMOlTi IST' 
 
 1©.|B Cream^ — The; following is excellent: — heat on6 quart of milk 
 nearly scalding in a pan over boiling water^ then pour in three eggs well 
 beaten^ one tablespoon even full of flour mixed with a little cold milk, 
 a half saltspoonful of salt, and one half pound of sugar. Stir constantly 
 until it thickens, then strain it. When cold add half a pint of cream and 
 flavor to taste. ., ■ .. v ••- i 
 
 I*rۤervillg PeacheS.-^TakSB h'ailf ac pouifaTof Ltig'ai^'to ea'cfi'pf^S^ ' 
 of pared, stoned, and quartered peaches. The sugar must be put into 
 a preserving kettle with half a pint of water to every pound of sugar, 
 heated to boiling point and carefully skimmed. Into this syrup th^ 
 peaches are placed and boiled for ten minutes. Put them in cans, anltf 
 seal up whilst hot. The peaches can be treated in the same way whole 
 by simply paring them. 
 
 Pickles^ Sauces^ Sc, 
 
 AnchOTy ^aiice. — Two dozen anchovies chopped; butter one 
 atid half pounds ; water, twelve ounces ; vinegar, six ounces; flour, six 
 tat^lespoonsful ; stir the whole over the fire until it thickens, then rubj- 
 through a coarse hair sieve ; when cool bottle close for use. , f 
 
 Ct!0"^V CIiOW«— Half apQck of green tomatoes chopped not very 
 fine, six green peppers,' and sprinkle over them ateacupful of salt. Let 
 them drain well, and then, add a teacup of. grated horse-radish, a table- 
 spoonful each of ground :,nin^ta,rd„ allspice, cloves, and ground pepperr 
 Cover with good vinegar. 
 
 Family I$i§h ojTRaw Tomatoes.— For a family of "half #^ 
 dozen persons take six eggs, boil four of them hard, dissolve the yolks 
 with' vinegar, add about three teaspoonsfnl of mustard, and mashaa- 
 smooth as possible ; then add the two remaining eggs, raw, yolk and.;- 
 white', well beaten up ; stir well and add salad oil to make altogether, 
 sflitce enough to cover the tomatoes; add plenty of salt and cayenne 
 pepper, and then beat the whole thoroughly until it frosts. Scald th^^^, 
 to%at6es, skin ah^ cut them a full fourth of an inch thick and .pour the 
 sauce over them, and the dish cannot be surpassed. 
 
 IFJsh Sawce. — Twenty four anchovies ; ten shalots ;,^scraped horse 
 radish, three tablespoonsful ; mace, and cloves, each one quarter of an 
 ounce, two shired lemons; anchovy liquor, eight ounces; water, one pint;; 
 Hock or' Hhenish wine, one bottle •, walnut ketchup,,halfT,»f{>i-iritij,, l»oiUo<»1 
 t#0 and a half pounds, strain and bottle. 
 
1^ MINE OF WEALTH; AND, 
 
 ]?Ieat SailC€«— Sharp apples, pared cored, and tomatoes, salt, brown 
 sugar ami stowed raisins, eacii eight ounces ; red chillies, and powdered 
 ginger, each four ounces ; garlic and shalots, each two ounccH ; pound 
 well and add vinegar three quarts and lemon juice one quart. Digest 
 with frequent agitation for a month, pour the liquor clear from the sed- 
 iment and bottle. The sediment of this forms the well known Chetney 
 Sauce, which must be put into jars or pots, and corked close. It is used 
 like mustard. 
 
 PiceaSilSit — One bushel of tomatoes, three pints of oniom^, one 
 quart .sharp popper, one pint grated horse-radish, one teacup groiim! mus- 
 tard ; salt, cloves, cinnamon and alspice to the taste. Press* out the 
 juice of the tonjatoes and boil in vinegar until tender. It is cheap, good, 
 and wholesome. 
 
 Pickled CllCllinbers. — Take thoroughly clean full cucumbers — ■ 
 not ripe ones — and steep them for eight days in a strong solution of salt 
 and water; pour it off, boil it a few minutes and then pour on the cucum- 
 bers again ; let stand twenty-four hours then drain and dry them on a 
 sieve. Put them into wide mouthed bottles or jars, and fill them up 
 with .strong pickling vinegar, boiling hot, bung down immediately and 
 tie over with bladder. As soon as thoroughly cold dip the corks into 
 melted bottle wax. If desired, spice in any quantity and of any doscrip- 
 tioti can be added either by boiling in a cloth with the vinegar, or by 
 putting in the jars with the cucumbers before the vinegar is added. This 
 gencKal recept will be found excellent also for the pickling of beans, toma- 
 toes, onions, gherkins, mushrooms, green gooseberries, walnuts, melons, 
 cauliflowers, lemons, peaches, &e. Only observing that the more deli- 
 cate the article the less time it will require in the brine. 
 
 Oyster J'iaiice. — Open the oysters carefully, so as to preserve their 
 liquor ; beard and remove the tough parts, which stew in the liquor, 
 adding sufficient water or veal-broth to make the proper quantity of sauce, 
 and allow for evaporation of about one-half; when done, strain it off, and 
 put it in a saucepan with the oysters, a tea-spoonful of anchovy sauee, 
 and a good-sized piece of butter rolled in flour ; keep turning it round t9 
 prevent the butter from curdling. 
 
 1*J€ Lied Oysters. — Take orje hundred oysters with their liquor j 
 put ihem into a kettle with a teaspoonful of salt; let them boil gently 
 for half an hour, shaking the kettle frequently to prevent burning. Take 
 the oysters out of the liquor and throw them into a vessel of cold water 
 for a quarter of an hour to make them crisp and solid. Strain the liquor 
 
% ivuhich ih^y. were boiled, add a pint of sbari) viQei|^ar,^Q,d balf^n ounce 
 of mace; let the liquor boil five minutes ; drain the oysters from the cold 
 water and pour the liquor over them, and when half cold cover close. 
 
 • Piekled Cucumberis and Onioii*.— Boil in tbj^ee pints of 
 videgar, a quarter of a pound of flour of mustard, mixed as for table use; 
 let it stand till cold. Slice a dozen large cucumbers, and a half a doaen 
 large onions; put them into jars with two ounces Of ginger, half ail 
 ounce of white pepper, and a small quantity of mace and doveiSj i^ifiid 
 pour the vinegar, when cold, over them. Tie doWn dose. > ucU 
 
 ' "PiCibled Red Cabbag^e. — ^Qet afirm dai»k-eolored middling sizM 
 Ctibbage, and, having cut out the stalk, divide the cabbage, and cutSt 
 hrto slices of the breadth of narrow straws ; sprinkle salt over, and let 
 lilB for two days ; then drain the slices very dry, and fill the jar, or jars, 
 three parts full, and pour a hot pickle over them, of strong vinegar, 
 Mrhieh has been heated, with' dtte proportion of blaok pepper, ginger, and 
 allspice. Cover the jars to keep the steam in, and trhen the pickle is 
 eolid, put in the bungs, and tie bladders over. 
 
 Pickled Beet Root— There >'^6s<eteral species of beet root, 
 which are used for different purposes. The wi\ite Sicilian beet, from 
 yielding most saccharine matter, is, according to Burnett, chiefly culti-* 
 Vited in Prance for the manufacture of sugar and spirit. Another kind 
 of beet is grown extensively by farmers, called "mangel wurzel," which 
 translated means "famine's root," but \<^hieh should more properly hav^ 
 ^'^aiae indicative of plenty, for many of the roots weigh twenty, thirty, 
 ttiid even sixty pounds each. But we have to speak of the red beet, the 
 beta vulgaris rubra of the botanists ; and the only thing we could d^giife 
 respecting this plant is, that it mightin reality be what the botanists 
 term it, vulgaris, or common, for a more nutritious esculent couAd 
 scarcely be found when properly cooked, that is, boiled from one and «- 
 hi^f to two and a-half hours, according to its size. To pickle beet roots, 
 boil them till three parts done, then, when cold, peel them and cut them 
 into thin slices; put the cut slices into a jar, and pour on them hot spiced 
 vinegar, suflBcient to cover the whole. After they have stood a montli 
 ask us to come and take bread and cljieeae >with you; put tlie pickled 
 beet on tlie table, and there will be a supper "fit for a king." 
 
 ^Superior Sauce Piquante. — Brown vinegar, three quarts; to- 
 matoes' juice boiled and strained, one quart, salt two ounces, mace, ali- 
 8{>ice, ginger and nutmeg each one quarter of au ounce ; cloves andshalots 
 each half a dozen ; cayenne pepper. Simmer the whole gently over the 
 fire a few minutes, let stand for two weeks and then bottle. 
 
130 MIWK OP WEALTH; AND, 
 
 To PreserTe Cucumbers, Crerkins, or jfIelon§.— Take 
 large cucumbers, green, and free from seed, put thera into ajar of strong 
 salt and water, with vine leaves on the top ; set them by the fireside 
 until they are yellow ; then wash them, and set them over a slow fire 
 in alum and water, covered with vine leaves, let them boil until tender, 
 take them off, and let them stand in the liquor until cold ; then quarter 
 them, and take out the seed and pulp : put them in cold spring water, 
 changing it twice a day for three days. Have ready a syrup made 
 thus: — to one pound of loaf sugar, have half an ounce of bruised ginger, 
 with as much water as will wet it ; wh«n it is quite free from scorn, put 
 in when boiling the rind and juice of a lemon; when quite cold, pour the 
 syrup on the preserves. If the syrup is too thin, after standing two or 
 three days, boil it again, and add a little more sugar. A spoonful of 
 rum gives it the West India flavour. One ounce of powdered alum is 
 suflScient for a dozen melons or cucumbers, or a proportionate quantity 
 of gerkins. The vine leaves may be omitted, if not obtainable. 
 
 Vinegar, Spiced. — For every pint it is intended to make, take 
 cue ounce of black-pepper, half an ounce of salt, half an ounce of ginger, 
 a quarter of an ounce of allspice, and if desired to be hot, add also, a 
 quarter of a drachm of Cayenne, or a few capsicums. Bruise the whole 
 of these materials in a mortar, and put them into ajar, or wide-mouthed 
 green glass bottle, tied over with a bladder. Place this m a saucepan 
 of water, and keep it hot for three or four days, shaking it now and then. 
 If the maker has .an enamel saucepan, this operation can be facilitated 
 by simmering the ingredients together. Spiced vinegar is used hot for 
 walnuts and cold for cabbage. 
 
 Tomatoes Bottled or Canned. — Procure the tomatoes as late 
 in the season as possible and peel them whilst ripe and fresh. Season 
 -with salt and pepper as if for immediate use. Put them in cans or 
 bottles, cork them up leaving a hole in the centre of the corks, and then 
 put them in cold water and set them over a fire and boil them twenty 
 min«tes ; take them up, cork and seal them tight and keep for use in a 
 cool -place. 
 
 Tomato Catsup. — Heat the tomatoes until they become quite soft, 
 and then pass them through a fine sieve. To six quarts of the juice add 
 three quarts of first quality cider vinegar. Boil slowly and when it 
 begins to thicken, add alspice, cloves, pepper, cinnamon, and mace, each 
 half an ounee, and- of salt three tablespoonsful. Boil until reduced to tke 
 proper thickpes&^^i*' '^^ '(mnii& .ih^,. U tLu^ 
 
 Jlod tvjdi bam niwv owl i" . , t^ • 9iii 
 
GUIDE FOB THE MILLION. * 
 
 To Pickle Onions. — Put tbe onions into cold salt water, let 
 them stand all night ; boil the spice in white vinegar, let it remain till it 
 is cold ; drain the onions well and pour the vinegar ovef ; they will be fit 
 for use in a few days. ^^ ra^J sSi 
 
 2. — Peel the onions till they look white; boil some strong salt water, 
 and pour it over them ; let them stand in this twenty-four hours, keep 
 the vessel closely covered to retain the steam ; after that time wipe the 
 onions quite dry, and when they are cold, pour boiling vinegar, white 
 ginger and white pepper over, them. Take care the vinegar always 
 covers the onions. « iiro^ 
 
 Tomato Soy. — One peck of tomatoes peeled, sliced, and sprinkled 
 with a little salt; let them stand twenty-four hours, then pour off all tlie 
 )uice; add to the tomatoes one quarter of a pound of mustard seed, one 
 ounce each of ground pepper, cloves, and allspice, and twelve large, onions; 
 cover the whole with good vinegar and boil twenty minutes. 
 
 To PfiCkie Mangoes. — ^Take small musk-melons, cut out one piece 
 large enough to remove all the seeds from the inside. Prepare a filling 
 of scraped horse-raddish, whole mustard seed, sliced onions, wholje 
 cloves, and allspice. Put this mixture into the mangoes and then put in 
 the piece you have cut out, sewing it with coarse thread in its original 
 shape. Pickle the same as other pickles. 
 
 ^^alnilt Ketctiup. — Thoroughly well bruise one hundred and 
 
 twenty young walnuts ; put to them three quarters of a pound of salt, 
 and a quart of good wine vinegar ; stir them every day for a fortnight j 
 then strain and squeeze the liquor from them through a cloth, and set it 
 aside ; put to the husks half a pint 9f vinegar, and let it stand all night: 
 then strain and squeeze them as before, adding the liquor which is ob- 
 tained from them to what was put aside the preceding day, and add 
 to it ©ae ounce and a quarter of whole black pepper, forty cloves, half an 
 ounce of nutmegs bruised, or sliced, half an ounce of ginger, and five 
 drachnis of mace, and boil it for half an hour; then strain it off from the 
 spices, and Ibottle it for use. 
 
 To make Mustard — Take some of the best flour of imwstard and 
 mix it, by degrees, to a proper thickness with boiling water, rubbing it 
 extremely smooth ; add a little salt, and loosely cover, and only put as 
 much into tbe mustard-pot as will be used in a few dafys 4 the mdgtord- 
 pot should be daily wiped round-tbeedgea . ' , •. ., 
 
1^ ♦ MINE OF WEALTH ; AND, 
 
 Artichokes. — Bdil the artichokes till you can pull the leaves od': 
 take out the choke and cut away the stalk, but be careful that the knife 
 doea not touch the top; throw them into salt and water, when they 
 have lain an hour, take them out and drain them, then put thoin into 
 glasses or jars, and put a little mace or sliced nutmeg between ; till 
 them with Vinegar or spring water; and cover your jars clone, 
 
 Asparag^US. — Cut and wash the green heads of the lai'gest aspar- 
 agus ; let them stand two or three hours in cold water; scal(J them 
 very carefully in salt and water, then lay them on a cloth to cool : make 
 a pickle according to the quantity of your asparagus, of white wine 
 vinegar and bay salt, and boil it. To a gallon of pickle put two nut- 
 megs, a quarter of an ounce of mace, the same of whole white pepper, 
 and pour the pickle hot over them ; cover the jar with a thick cloth, and 
 let it stand a week, then boil the pickle ; when it has stood another 
 week, boil it a third time ; when cold, cover the jar close. 
 
 French Beans. — Lay them in salt and water for nine days, then 
 add a little vinegar and boil them in the liquor ; when they become 
 green, drain them, wipe them dry, and put the beans into a jar; boil 
 some vinegar, mace, pepper, cloves, and mustard-seed, all bruised, and 
 while hot, pour it on the beans ; cover them close when cold. 
 
 Celery. — Separate the stalks from the head, clean them thoroughly 
 and put them into salt and water strong enough to bear an egg, let them 
 remain in this a week or ten days, or until wanted to pickle, then take 
 tftkem out, wash them well in clear water, drain dry, place in a jar and 
 pour boiling vinegar over, to which any approved spices may have been 
 •dded. 
 
 Crherkins. — Choose yoar gherkins very green and straight, brush 
 and place a layer in a pan, sprinkle them with fine salt, then another 
 Itfyer of gherkins, which sprinkle with salt also, and continue this oper- 
 ation until you have used nearly a bushel of gherkins ; leave them in 
 the s»lt for twenty-four hours, which will draw all the water from 
 them ; at the end of that time, drain, and place them in a jar, with a 
 handful of allspice, the same of tarragon, a little balm, ten shalots, aix. 
 eloves of garlic, two or three long peppers, twenty cloves, a lemon cut in 
 quarters, and two small bandfuls of salt. Boil two gallons of the best 
 ▼inegar, a second time, and pour it on again the following day ; boil the 
 viiiegar for the third time, pour it over the gherkins^ and when quite 
 «oid, cover the jar with a weifwrebmeat. 
 
OmPS FOB THi: HIliLION. 
 
 CHAPTEE TV. 
 
 , Milk — Tea — Coffee — Tapioca- — Sago^ &c. 
 
 Many infants subsist entirely upon the milk of tke cow ; that 
 n utritious fluid also forms a large portion of the diet of most young 
 children, and in some shape or other enters into the daily food 
 of almost every adult; it therefore becomes a matter of primary im- 
 portance to determine whether milk, as supplied for the consumption 
 of the public, is in a genuine state or not. 
 
 If the testimony of ordinary observers, and even of many scien- 
 tific witnesses is to be credited, there are but few articles of food 
 more liable to adulteration (and this of the grossest descripti-ojy) 
 than milk. ^ " v " v-^ ■. '■^^iin 
 
 The relative proportions of the different constituents of cows milk, 
 especially the fatty matter, are subject to very great variatioti. 
 The age of the cow, the time after calving, food, temperature, and 
 the time and frequency of milking, all occasion considerable di:^er- 
 euce in the quality of milk. . >f>» 
 
 A very large proportion of fhe milk used in some of our lai-ge 
 cities was, until very recently, much deteriorated by the 'impmpfeir 
 feeding of the cows, and the manner in which they were bound aiid 
 confined. We regret to say that this practice still pre vails, to 
 some extent in New York and other places. v/of/fty « 'to 
 
 In a vitiated atmosphere, reeking with everything pernioibus 
 to the health of the animal, the poor creatures are kept close shut 
 
18ii MINE OP WEALTH; AND, 
 
 s 
 
 up, night and day, till their milk failing, they are consigned to the 
 butcher. 
 
 Thanks, however, to our railroads, the greater portion of our sup- 
 plies are now obtained from country dairies, and hence it is to be 
 hoped that ere long, the practice of having and confining cattle in 
 our cities will cease. 
 
 The specific gravity of milk is usually determined by means of an 
 instrument termed a lactometer. This is a graduated glass tube, 
 weighted so as to float upright when immersed in any fluid, sinking 
 deep in liquids of low specific gravity, and but little in those 
 of high density ; the scale serves to show the exact density in 
 degrees, contrasted with distilled water. In estimating then the 
 quantity of milk, this instrument should be used for determining 
 the density of either skim milk or, what is better still, the serum 
 of milk, for numerous observations have shown that the density 
 of these, when pure and genuine, the first ranging between 1027 ® 
 and 1031 ° , and the second between 1025 ^ and 1028 ^ . 
 
 But there is a second means by which it may be ascertained 
 whether any milk be rich or not in butter; namely, by the 
 microscope. 
 
 Butter is suspended in milk, in the form of innumerable droplets 
 of various sizes ; in rich milk, these are particularly abundant, so 
 that when a drop of milk is viewed under an object-glass of high 
 magnifying power the field is crowded with myriads of these 
 globules. 
 
 In an impoverished milk, the globules will be smaller in size and 
 fewer, and the field of vision will present a different appearance. 
 
 When curd of Milk is examined under the microscope, the butter 
 IS still seen as droplets of fat, and the cheese as a granular substance 
 of a yellowish color. 
 
 It has been stated at the outset, that if the testimony of ordinary 
 observers is to be credited, that milk of all articles of consumption, 
 is most adulterated. 
 
GUIDE FOR THE MILLION". Wsi 
 
 The most common method of adulteration practiced is that with 
 water, although other means are often resorted to. "When adul- 
 terated with water, it is found that the serum of milk, that is, the 
 fluid left after the precipitation of the cheese, bj the addition of 
 acetic acid, possesses a density w hich is almost constant, the 
 limits being 1025° to 1028 ° ; it is farther ascertained that the 
 specific gravity of this serum, varies in proportion to the quantity 
 of water added to the milk; now the addition of water would of 
 course lessen the specific gravity in proportion to the quantity 
 added, — we have thus a fixed point from which to determine tlje 
 adulteration of milk with water. 
 
 The specific gravity of skim-milk, although less uniform than 
 that of the serum, is yet much more so than pure milk ; on this 
 account, the next and most accurate method of determining the 
 admixture of water with milk, is to take the density of skim-milk 
 after the per centage of cream has been ascertained by the 
 lactometer. 
 
 The medicinal properties of milk have, until recently, been in a 
 great measure overlooked. Yet in the early symptoms of con- 
 sumption, it may be doubted if there is a better or more eifioacious 
 remedial agent than buttermilk, combined with a small portion of 
 quick lime, poured on a quantity of wild lettuce, by which means a 
 strong infusion is obtained in about twenty-four hours. We have 
 seen persons restored to perfect health, in a few months, by the con 
 stant use of this infusion taken as an ordinary drink. A simple 
 diet and gentle exercise were, in all cases, the only accessories. 
 
 The subject of a " Milk Diet," and its curative effects in diseases 
 of the heart, dyspepsia, dropsy, and affections of the breast, is at 
 present commanding a good deal of the attention of the medical pro- 
 fession, and no doubt some valuable and important results will be 
 obtained for the benefit of suffering humanity, the more its powers 
 and sanitary virtues become known and appreciated. 
 
136 MINE OP WEALTH; AND, 
 
 I r used to be said that when the teapot was a permanent " tenant 
 of I he hob," the owner was able to "talk some," and the idea is not 
 yt;t lo3t sight of, though other beverages have disputed sovereignty' 
 with "the cup that cheers but not inebriates;" we still find it cus- 
 tomnry to call sociable chats by the name of tea parties — indeed, 
 " come to tea, " is almost the same as "come to talk" would be, and it 
 is thought nothing strange, if when we are invited to tea, we don't 
 liud any, but have its substitutional infusions — perhaps Coftee, 
 Chocolate, Cocoa or Rye. Tea however is an important item of diet 
 — it lessens the wear and tear of the system — and the experience of 
 many is, ihey would more readily do without their loaf than their 
 iita. The reason of this is, that tea assists digestion, that is to say, 
 Itciivs to disolve the food in the stomach, and thus obtains from a 
 i:iven amount a larger proportion of nourishment. This is the rule 
 in the use of tea. With plenty of food, tea is beneficial, becauseitis 
 a powerful digestive agent, but where tea is taken without corre©* 
 ponding food to digest, it wastes the tissues of the body and lowers 
 all the vital powers. 
 
 C(^ff'ee has not so many friends among the medical profession as 
 tea, for it is always forbidden in treatment, and by many discour- 
 aged entirely^ — but the effect of coffee on some constitutions is uo> 
 inistakeably good; as an accompaniment of a good segar it is not 
 likely to be discarded. It is supposed to act, however, adversely 
 upon the reproductive organs, and may, in many ways be injurious 
 — and the unfashionable make-believe Coffee called Rye, after all 
 u\i\y be more wholesome. .gbaeo Hu ai ,MftW •8iai9xe> hiiti:\.. tMM lafb 
 
 Chocolate, cocoa and suchlike are however in all their forms to be 
 commended for they contain nutriment as well as aid in digestion. 
 
 If however we might give our advice on the use of these articles 
 it would be to use them, all, at different times, and confine yourself 
 to none — taking care however that in their preparation as much 
 care and common sense is used as in their purchase and selection. 
 
GUIDE TO THE MILLION. 137 
 
 Sago, is a species of fecula or starch, obtained from the pith 
 ^grtjbe sago palpa-tree, and is highly nutricious and m^ch used in 
 sickness. ,..,, .^,,,.. ,, ; ; ,,,,. - .i ;,;, . 
 
 Gkla'|'i:^^.^s an article, of diet, is highly nutricious when coin- 
 bii^ed wi^h other food abounding in proteine matter, but alone, it 
 appears that, notwithstanding the opinion of ages to the contrary, 
 it^js incapable of supporting life.. The eommendation of it as ^aaa 
 alimentary substance has been too general and lavish, and has led 
 to its employment as an article of diet for the sick, in cases in 
 which it; is manifestly improper. "Gelatin may be considered as 
 t^elesa^t, perfect, kind of albuminous (?) matter existing in animal 
 bodies"; intermediate, as it were between the saccharine principles 
 of plants, and thoroughly developed .albumen. Indeed, gelatin in 
 animals may be said to be the counterpart of the saccharine prin- 
 oi'ple of plants, it being distinguished from all other animal suib- 
 stances by its ready 'conversion into a sort of sugar, by a proceses 
 sdnailar to that by which starch may be so converted." The sim- 
 ilarity of composition between the first and third of the above 
 substances, will be readily recognized by the reader, but this simil- 
 arity does not convey like properties ; gelatin, in reality, more 
 nearly resembles sugar than albumen. It has none of the proper- 
 ties of a compound of proteine. It neither yields proteine, when 
 acted on by potassa, nor does it produce a purple color with hy- 
 drochloric acid. It therefore does not contain proteine. Animals 
 fed exclusively on gelatin diie of starvation. For ias gelatin contains 
 ao proteine, it cannot yield albumen, fibrine, or oasfeine, substano^ 
 necessary to the composition and support of animal bodies. Blood 
 Gauuot be produced from gelatin alone; for it does not contain its 
 most essential ingredient. But when mixed with other food, espe« 
 cidlly compounds of proteine, or substances abounding in albumen, 
 caseine, or fibrine, gelatin may be Useful as an aliment, and serve 
 directly to nourish the gelatinous tissues. 
 
MINE OF WEALTH ; AND, 
 
 tiikf wft r-- To dress Vegetables. * •" t**"^^ 
 
 < ■■ Vegetables should be fresh gathered, and washed clean ; when 
 not recently gathered, they should be put into cold spring- water 
 some time before they are dressed. Wben fresh gathered, they will 
 not require so much boiling, by a third of the time, as when they 
 have been gathered the usual time those in our market have. 
 Shake the vegetables carefully to get out the insects ; and take off 
 the outside leaves. To restore frost-bitten vegetables, lay them in 
 cold water an hour before boiling, and put a piece of saltpetre in 
 the saucepan when set on the fire. Softwater is best for boiling veg- 
 etables ; but if only hard water can be obtained, a very small bit of 
 soda, or carbonate of ammonia, will soften it, and improve the ap- 
 pearance of the vegetables. Pearlash should never be used, as k 
 imparts an unpleasant flavor, as will also soda, if not cautiously 
 used. All vegetables (except carrots) should be boiled by them- 
 selves, and in plenty of water. Salt should be used with green 
 vegetables. And the water should be skimmed before they are put 
 in. Fast boiling, in an uncovered saucepan, will preserve their 
 color. When they sink they are done, and should be taken out 
 and drained, else they will lose their color, crispness, and flavor. 
 Green vegetables, generally will require from twenty minutes to 
 half an hour, fast boiling ; but their age, freshness, and the season 
 in which they are grown, require some variation of time. They 
 should, almost invariably, be put into boiling water. Vegetables 
 are very nutritious and wholesome, when thoroughly boiled ; but 
 are very indigestible when not sufficiently dressed. The principal 
 points in cooking them are, to boil them so soft as to be easy of di- 
 gestion, and sufficiently to get rid of any rankness, without losing 
 their grateful flavor. 
 
 Methods of Cooking. — Asparagm. — Let the stalks be lightly, 
 but well scraped, and as they are done, be thrown into cold water; 
 when all are finished, fasten into bundles of equal size ; put them 
 
GUIDE FOR THE MILLION. 1^9 
 
 into boiling water, throw in a handful of salt, boil until the end of 
 the stalk becomes tender which will be about half an hour ; cut a 
 round of bread, and toast it a clear brown, moisten it with the water 
 in which the asparagus was boiled, and arrange the stalks with the 
 white ends outwards. A good melted butter must accompany it to 
 table. Asparagus should be dressed as soon after it has been cut 
 as practicable. ''^ 
 
 Angelica. — When the stalks are tender, cut them in lengths of 
 three or four inches, and boil them well in a very little water, keep- 
 ing them covered; then take them up and peel them, and boil again 
 until a nice green, when take the stalks up on a cloth to dry, lay 
 them in an earthan pan, adding to every pound of stalks a pound of 
 sifted sugar, let it lie several days, and then boil the angelica until 
 very green, when take it up on your sieve to drain, and sift well 
 over it some fine pounded sugar ; lay it in the sun, or in your hot 
 closet, to dry, if for candying. 
 
 Artichokes. — Cut away the outside leaves, and make the stalks as 
 even as possible, then put them into boiling water with some salt ; 
 if they are very young, they will be tender in half an hour, if rather 
 old, they will require an hour before they are thoroughly tender ; 
 drain and trim the points of the leaves, and serve with melted butter. 
 They are better for being kept two or three days. 
 
 French Beans. — When very young, the ends and stalks only 
 should be removed, and as they are done, thrown into cold spring 
 water ; when they are to be dressed, put them in boiling water which 
 has been salted with a small quantity of common salt, in a quarter 
 of an hour they will be done, the criterion for which is when they 
 become tender ; the saucepan should be left uncovered, there should 
 not be too much water, and they should be kept boiling rapidly. 
 When they are at their full growth, the ends and strings should be 
 taken off, and the bean divided lenthways and across, or, according 
 to the present fashion, slit diagonally or aslant. A small piece of 
 soda a little larger than a good-sized pea, if put into the boiling 
 water with the beans, or with any vegetables, will preserve that 
 beautiful green which is so desirable for them to possess when 
 placed upon the table. 
 
 Cabbages. — A full grown or summer cabbage should be well and 
 
140 Umfi OF WEALTH; AN©, 
 
 thoroughly washed ; before cooking,, eu^.them iato fo^r pieces, b«iil 
 rapidly, with the saucepan uncovered, half an hour ; a young ea-b- 
 bage will take only twenty minutes, but it must be boiled very 
 rapidly ; a handful ofsp.lt should be thrown in the water before the 
 cabbage is put in. 
 
 Cauliflowers. — Trim them neatly, let them soak at least an hour 
 in cold water, put them into boiling water, in which a liandful <gtf 
 salt has been thrown, let it boil, occasionally skimming the water. 
 If the cauliflower is small, it will only take fifteen minutes; if large, 
 twenty minutes may be allowed ; do not let them remain after they 
 are done, but take them up, and serve immediately. If the cauli- 
 flowers are to be preserved white, they ought to be boiled in milk 
 and water, or a little flour should be put into the water in which 
 they are boiled, and melted butter should be sent to table with tliem. 
 
 Green Peas. — A delicious vegetable ; a grateful accessory to many 
 dishes of a more substantial nature. Green peas should be sent to 
 table green. — No dish looks less tempting than peas if they wear an 
 autumnal aspect. Peas should also be young, and as short a time 
 as possible should be sufiered to elapse between the periods of 
 shelling and boiling. If it is a matter of consequence to send them 
 to table in perfection, these rules must be strictly observed. They 
 should be as near of a size as a discriminating eye can arrange them ; 
 they should then be put in a cullender, and some cold water suffered 
 to run through them in order to wash them ; then, having the water 
 in which they are to be boiled slightly salted, and boiling rapidly, 
 pour in the peas ; keep the saucepan uncovered, and keep them 
 boiling swiftly until tender; they will tak,e about twenty minute.s, 
 barely so long, unless older than, they should be ; drain completely, 
 pour them into the tureen in which they are to be served, and in 
 the centre put a slice of butter, and when it has melted, stir round 
 the peas gently, adding pepper and salt ; serve as quick and as hot 
 as possible. 
 
 Potatoes. — In Ireland potatoes are boiled to perfection ; the hum- 
 blest peasant places his potatoes on his table better cooked than 
 could half the cooks in our city, trying their best. Potatoes should 
 always be boiled in their "jackets;" peeling a potato before boiling 
 is ofiering a premium for water to run through it, and making idem 
 
OUiDfi Foa iME mhuam. 141 
 
 waxy and un|»jiktable ; they siliould be thoroughly washed and put 
 into cold water. In Ireland they always nick a piece of the akin 
 (jff before they place thiem in the pot;' the water is gradually heated, 
 but never allowed to boil ; cold water should be added as soon as 
 the ^^ter commences bailing, and it should thus be checked until 
 the potato is thoroughly done ; the skins will not then be broken or 
 ei*dcked until the potato is 1ihoi^oug<hly done ; pour the water oft* 
 completely, and let the skins be thoroughly dry before peeling. 
 
 Spinach. — 'The leaves of the spinach should be picked from the 
 stems; it should then be well washed in clean cold water, until the 
 Whole of the dirt and grit is removed; three or four waters should 
 be employed, it will not otherwise be got thoroughly clean ; let it 
 dfain in a sieve, or shake it in a- cloth, to remove the clinging water. 
 Place it in a saucepan wi^h rboiling water, there should be very 
 little, it will be done in ten rain utes } squeeze out the water, chop 
 the spinach finely, seasoning well with pepper and salt ; pour three 
 (it fcrar large spoonsful of gravy over it, place it before the fire until 
 much of the moisture has evaporated, and then serve. 
 
 Turnips, Whole. — Pare several large turnips, and scoop out with 
 an iron cutter fbr tlie J)at'|«)se; thrtoiw them in water as you cut 
 them; when done, blanch them, then strain them off'; if for white 
 sauce, add bechemel to them; if for brown, brown sauce; season 
 as before. ©Ofilq-a : 
 
 We cannot conclude this t)epartment of our book better than by 
 giving the following valuable 
 , , , , Domestic Hints, 
 
 Eat slowly and you will not over-eat. 
 
 Keeping the feet warm will prevent head-aches. 
 
 Late at breakfast — hurried for dinner — cross for tea. 
 
 Between husband and wife little attentions beget much love. 
 
 Always lay your table neatly, whether you have company or not. 
 
 Put your balls or reels of cotton into little bags, leaving the enda 
 ont. 
 
 Whatever you choose to give away, always be sure to keep your 
 temper. 
 
 Dirty windows speak to the passer-by of the negligence of tba 
 inmates. 
 
i-i2 MINE OP WEALTH; AND, 
 
 •^•V'Ti, crtlfl weather, a leg of mutton improves by being hung three, 
 Hinr, or live weeks. 'vi*(W bWutfi 
 
 ' When meat is hanging change its position frequently, to equally 
 ti-isfribiite the juices. 
 
 There is much more injury done by admitting visitors to invalids 
 tban in generally supposed. 
 
 Matches, out of the reach of children, should be kept in every 
 bed-room. They are cheap enough. J artijJg 
 
 When you dry salt for the table, do not place it in salt-cells until 
 it is cold, otherwise it will harden into a lump. 
 "•^'Nevei- put away plate, knives, and forks, &c., uncleaned, or sad 
 ihconvenience will arise when the articles are wanted. 
 
 Feather beds should be opened every third year, the ticking well 
 du.'^ted, soaped and waxed, the feathers dressed and returned. 
 
 Persons of defective sight, when threading a needle, should hold 
 it over something white, by which the sight will be assisted. 
 ^?n mending sheets and shirts, put the pieces sufficiently large, or 
 in the first washing the thin parts give way, and the work is 
 tihdoTic. 
 
 ■'^"Reading by candle light, place the candle behind you, that the 
 9^j,-,s may pass over your shoulder on the book. This will relieve 
 W.e eyes. 
 
 A wire fire guard, for each fire-place in a house, costs little, and 
 greatly diminishes the the risk to life and property. Fix them 
 before going to bed. 
 
 In winter, get the work forward by day-light to prevent running 
 ab.>ut at night with candles. Thus you escape grease spots, and 
 risks of fire. 
 
 Bo at much pains to keep your children's feet dry and warm. 
 Don't bury their bodies in heavy flannels and wools, and leave their 
 knees and legs naked. 
 
 Ai)|)les and pears, cut itito quarters, and stripped of the rind, baked 
 \y\\\\ a little water and sugar, and eaten with boiled rice, are capital 
 food foi- children. 
 
 After washing overlook linen, and stich on buttons, hooks and 
 fjoyes, &c; for this, purpose keep a "housewife's friend," full of mis- 
 oellaueous threads, cottons, buttons, hooks, &c. 
 
GUIDE FOR THE MILLION 10' 
 
 >i7f 
 
 'P 
 
 Swimming — Home Bathing — Turkish Baths. 
 
 Before meals rather tlian after, and especially before breakfast 
 and before supper, are proper seasons for batTiing. The heats of the 
 day are to be avoided, but, in very hot weather a" bath is useful to 
 oool the blood, and secure refreshing leep. If iu the middle of the 
 day, a shaded place should be chosen, or the head protected from 
 the sun by being kept wet, or by wearing a straw hat, as is prac- 
 tised by the fashionable French ladies at their watering places. 
 
 , The sea is the best place for swimming. Owing to the greater 
 specific gravity of salt water than fresh, the body is more bou/ant 
 iait, as are other substances. A ship coming out of salt water into 
 fresh sinks perceptibly in the water. The difference is hea[r!|- eqM 
 to the weight of the salt held in solution. 
 
 The bottom should be of hard sand, gravel, or smooth stones. 
 Sharp stones and shells cut the feet — weeds may entangle the ih. 
 The swimmer must avoid floating grass and quicksand. The hew 
 beginner must be careful that the water does not run beyond his 
 depth, and th at the current cannot carry him into a deeper place 
 also that there be no holes in the bottom. As persons are ever 
 liable to accidents, cramps, &c., it is always best that boys or girls 
 should be accompanied by those who are older than themselves, and 
 who will be able to save them in any emergency: 
 
 Probably one of the best way.s of learning to swim is to go with a 
 competent teacher, in a boat in deep water, thus supporting the body 
 
Wm MINE 0( ttti^iBa; AND, 
 
 more buoyantly than that which is shallower, and preventing the 
 constant tendency of beginners to touch bottom, which here is 
 of course impossible. 
 
 The teacher should i'asten a rope carefully around the waist, or 
 better still, to a belt, which can neither tighten nor slip down. The 
 rope may be fastened to a short pole. Supported in this manner, 
 the pupil may take his proper position in the water, and practise; 
 the necessary motions, add the siippoft oftJhe rope may be gradually 
 lessened, until the pupil finds himself entirely supported by the 
 water. *'*>»S. A%«AtiAi~\jw:iAi«a. amoB.— 
 
 Corks and bladders are often used as supports for learners ; but 
 it is much better to begin without them. As, however, it ey YHay 
 be a protection in some cases Jigainst accidents, and enable the 
 learner to practise the proper motions for rapid swimming mote 
 carefully, they are not to be entirely condemned. ^ **® 
 
 Swimming with the plank has two advantages. The young 
 bather has always the means of saving himself from the effects of a 
 sudden cramp, and he can practise with facility the necessary 
 motions with the legs and feet, aided by the momentum of the plank, 
 A piece of light wood three or four feet long, two feet wide, and 
 about two inches thick, will answer very well for this purpose.' 
 The chin may be rested upon the end, and the arms used, but this 
 must be done carefully, or the support may go beyond the young 
 swimmer's reach. 
 
 A better method, still, as many think, is for the teacher to wade 
 into the water with his pupil, and then support him in a horizontal 
 position by placing his hand under the pupil's chest, while he directs 
 his motions. 
 
 Those persons who plunge into ilio water wn en they are heated 
 by exercise, and remain in it mitil they iare benumbed with cold, 
 or exhaust theniiselve.^ bv verv violent, e.>tertion, are the more 
 rtubject to attack.s of cramp. The rnonu'ut the swimmer is seized 
 "bv cramp in the legs, he inu.st m.t suffer him.self to feel alarmed; 
 
but strike out the limb affected with all his migiht, ke^piug the heel 
 'downward, and! drawing the toes as fati iip^V'ard 'ais^J-hS'Gan, BltHough 
 at the time these'movements give him great patn ; he-may also tiirn 
 on his back, and jerk the limb into the air, though not so high^ as 
 to throw himself out of his balance. Should these attempts ;prove 
 unsuccessful, he milst try to reach the sbord\V-ith his hands; t^^ 
 ail" eve'ntis, keep Wtnself afl bait utftif assistance can be procured. 
 if lie cannot float on his back, he may sWim upright, keeping his 
 head above the surface, by striking the water downward with his 
 hands near his hips ; and he can thus make steady progress without 
 ■using his l6gk '' If only one lesg be attacked, the swimmer may 
 strike forward with the other ; and to acquii^e confidence in oases 
 of cramp, it is advisable to practise swimming with one hand and 
 leg ; with the hands only, or even with one leg. 
 
 "We now com6 to the most important directions. As the pupil 
 must gradually acquire confidence in this new element, he should 
 
 aiis 
 
 :K^f 
 
 •^l.l 
 
 not be urged to plunge in against his inclination. After wetting 
 nis head, he may wade in until the water is up to his breast, then 
 turning towards the shore, inflate his lungs and incline forward, 
 tintil the water covers his chin. The head should be thrown back- 
 ward, and the back hollowed, and the chest as much as poissible 
 expanded. In swimming, the feet should be about two feet below 
 the surface. ' ■--•■•'■"'■ ''■'' •*-' ■•'••' '^'^ i's'-^ ■■i;)j;i s: ■lai.ui 
 
 The hands should bi'plalied jh^stln-ftfriift^Uhe^bi^t, p6'^^ 
 forward, the fingers kept close together, and the thumb t^ the 
 ' fingers, so as" to fdrm a islightly hollow paddle. Now strike' the 
 hands forward as far as possible, but tiot-' bringing them to the 
 surface ; then make a sweep backward to' the hips; the hands being 
 turned downward and outward; then bring themf back under the 
 body, and with as little resistance as may be, to their former 
 position, and continue as before. 
 
 The hands have three motions — Finst, from' their position at the 
 breast, they are pushed straight forward; second, the sweep round 
 
146 MINK OF WEALTH ; AND, 
 
 to the hips, like an oar. the closed and hollowed hands being the 
 pad die portion, and their position in the water and descent serving 
 both to propel and sustain the body ; and third, they are brought 
 back under the body to the first position. 
 
 Having learned these motions by practising them slowly, the 
 pupil should proceed to learn the still more important motions 
 of the legs. These are likewise three in number, one of preparation, 
 and two of propulsion. First, the legs are drawn up as far as 
 possible, by bending the knees, and keeping the feet widely sepa- 
 rated ; second, they are pushed with force backward and outward, 
 so that they spread as far as possible ; and, third, the legs are 
 broughttogether, thus acting powerfully upon the wedge of water 
 they enclose. 
 
 In leaping into the water, feet first, which is done from rocks, 
 bridges, and even from the yards and lofty masts of vessels, the feet 
 must be kept close together, and the arms either held close to the 
 side or over the head. The hands are also in a proper position 
 for striking out. In diving head foremost, thp hands must be put 
 together, so as to divide the water before the head. 
 
 It is wonderful how easy the swimmer directs his course under 
 water. If he wishes to go down or come up, or swim to the right 
 or left, he has but to bend his head and. body in that direction, and 
 after a little use he will do this almost unconsciously, as if his '- 
 movements were the result of volition alone. 
 
 In descending in the water, bend the head so as to bring the 
 chin near the breast, and curve the back in the same direction; in 
 ascending, hold back the head and hollow the back. In swimming 
 over the surface, look up to the sky. 
 
 In the swimming schools of Prussia, the pupils are taught in 
 deep water, sustained by a belt, and a rope attached to a pole, 
 which the teacher holds as a lever over a railling. The motions 
 of *the arms, then of the legs, and then both together, are practised 
 by word of command, like military exercises. The support is 
 
»mi>B FOR THE MILLION. 147 
 
 given as required. After a few lessons the pole is dispensed with 
 —then the rope ; but the pupil is still kept, until profieieftt, within 
 reach of the pole. 
 
 Treading is a favorite position in the water, and useful as a means 
 of resting in swimming long distances^ The position ia perpen- 
 dicular ; the hands are placed upon the hips, or kept close to the 
 side, to assist in balancing the body, being moved like fins at the 
 wrist only. The feet are pushed down alternately, so as to support 
 the head above water ; and the body may be raised in this way to 
 a considerable extent. While in this position, if the head be 
 thrown back so as to bring the nose and mouth uppermost, and the 
 chest somewhat inflated, the swimmer may sink till his head is 
 nearly covered, and remain for any length of time in, this pQ§|^n 
 without motion, taking care to breathe very slowly^. .1 : , ^ . 
 .^i({ fo swimming on either side, the motions of the legs have no alter- 
 ation, but are performed as usual. To swim on the left side, lower 
 that side, which is done with the slightest effort, and requires no 
 instructions. Then strike forward with the left hand, and sidews^ys 
 with the right, keeping the back of the latter to the front, with the 
 thumb side downward, so a? to JE|,pt as ai^ ,,^a?., ,|Jn jb|UriiingrOj:^P^e 
 other side, srtike out with the right hand, and use the left for a,n 
 oar. To swim on each side alternately, stretch out the lower arm 
 the instant that a strike is made by the feet, and strike with the 
 other arm on a level with the h^,^d at tlie instant that the feet ,^i^e 
 I urging the swimmer fprward; and while the upper hand is carried 
 forward, and the feet are <?ontracted, the lower hand must be drawu 
 toward the body. This method is full of variety, and capable 
 of great rapidity, but it is also very fatiguing. 
 
 Thrusting is a beautiful variety of exercise, and much used by 
 accomplished swimmers. The legs and feet are worked as in ordi- 
 nary swimming, but the hands and arms very differently. Oneiarm 
 ■ — say the right — should be lifted wholly out of the wat'^r, thrust 
 frv'T"'.'^ ^'^ '^* m^*nn-!* i'f\'*t*ihmrr ^nf^ thf"? d^o^^ped upon the w«tor 
 
■j^^g MINE OF -WEALTH; AND, 
 
 with tbe hand hollowed, and then brought back by a powerful 
 movement, pulling the water toward the opposite arm-pit: At the 
 same time the body must be sustained and steadied by the left hand, 
 working in a small circle, and as the right arm comes back from 
 its far reach to the arm-pit, the left is carrying in an easy sweep 
 from the breast to the hip. The left arm is thrust forward alter- 
 nately with the right, and by these varied movements, great 
 rapidity is combined with much ease. 
 
 Swimming on the back, is the easiest of all modes of swimmitig, 
 because in this way a larger portion df the body is supported by 
 the water. It is very useful to ease the swimmer from the greater 
 exertion of more rapid methods, and especially when a long con- 
 tinuance in deep water is unavoidable. The ^wimmer can turn 
 easily to this position, or, if learning, he has but to incline slowly 
 backward, keeping his head on a line with his body, and letting his 
 ears sink below the surface. Then placing his hands upon his hips, 
 he can push himself along with his feet and legs with perfect eftse, 
 and considerable rapidity. 
 
 The hands may be used to assist in propelling in this mode by 
 bringing them up edgewise toward the arm-pits, and then pushing 
 them down, the fingers fronting inwards, and the thumb part down. 
 This is called " winging." ' - ' - '■ '" ^ ' • ^ ' 
 
 The hand may be used at discretion, the apfplicatibn of Yotc^'^in 
 one direction of course giving motion in the other ; and the best 
 methods are soon learned when once the pupil has acquired 
 confidence in hisbouyant power- ^*'''"«* «^** **»* »'^^ ^«* i.i«irw8 
 5ld£q£o Jja£ ^(kniiiv :: iiui wr '" ;afT vbod 9d) hi«w«J 
 
 id boetr ifowra bojc , -v IttXiiumds mi sniJimcfT 
 
 -jfno Bi M f)03iiow 9T* is ^^^ Bathing. gif»mrriiw« bsMlqtaootm 
 
 ^''^Thebb are certain rules connected with our ablutions that ought 
 to ' be known and carefully observed. Many persons bathe after a 
 fcdl meal, in ignorance of the fact that a period of at least threo 
 
GUIDE FOR THE MILLIOJiT. 1^^ \ 
 
 ■ bspUTS ought to intervene. It is wise 9,lso to consider not only the 
 conditions of our stomach, when we are about to take a bath but 
 the degree to be exerted by the bath-rTfpl^it:is,;^.iP^o^e;lJai^t. .tjl^at 
 the more empty the stomach the greater is the ability of the .syst^j^. , 
 to bear powerful bathing and the more loaded the stomach is vfitk- 
 undigested food, the less desirable is any bathing indulgence. Per- 
 sons when heated; by exertions ought not to ^pply cold water tp 
 their bodies',- but it4s qjuite a [beneficial l^^urj, to i^spiijh^ ppld,]:^^th 
 when even profusely perspiring from the usqof;^,hqt: l?aj;l\,;, b,u|Jf, 
 must not be forgotten that all sudden changes are riskful, of the 
 respiration be disturbed, or a fatiguing exhaustion experienced, 
 Under all circumstances when a cold bath is , taken the body should 
 be comfortably warm. : The "^^p-m %\'P» <^^^^ jnipaiis a^^ i^ec^uir^^, ; 
 fresh and dry wrapping, or fire, according to. circumstances. -.at 
 command. When feeble or debilitated, persons commence a course 
 of bathing, it should be borne in mind that tepid or warm water, 
 should be used, and attention paid to its temperature, so that at ea,ch 
 succeeding use , of; tihebath„„the tepaperature m^y, be lowered .^^til 
 the body €^n^be%rqrdinarily cold water without inconvenienc^ej^j^^j^fj 
 The application of water to the skin differs in its efiects accord- 
 ing to the manner of its use. It may be general or p^|;ial^,J}^t ,<:^r 
 cold, and continue for a longer or shorter period. f;;i,rT if 
 
 •The Hofije bp.th,sho,u]4 aUv^^.s have, at,, hand two ^bathing sheets 
 each capable of enveloping the whole body— fpr there are two pic); 
 cesses requiring a wet sheet ; and a dry one should always be ready 
 to wrap inr after any bathing, in which tp.T^ifi^^v^.,a'J^W,^^mMMy 
 lore dressing. .>!:»;< j.* 11 ..aiiiW nsff:^o to 
 
 ti,iAfi sh^et dripping wet may be wrapped round the body, , the ^ppr- 
 son standing up in a tub or bath and then rubbed by an attendant 
 withthe hands Qver the sheet, the bather assisting, so as speedily and 
 actually to finish it — or by placing, i^aan el, cloths di|jpe,d_ in l;i9t, 
 water, avi^l wmng'oufc nearly .dry in ap,y,thiii; cl,qth,igo,,t^t;_the gfrt 
 ma}' bo steam(^(.l, an^l a sedative effect produced. 
 
1^ MINK OF WEALTH; AND, 
 
 He is then to be transferred to a dry sheet and the like outinde 
 rubbing repeated. 
 
 The other wet sheet process is termed packing, from the fact that 
 other wrappings are added to the sheet. In preparing for this op- 
 eration two or three bed covers or comfortables, are required ; one 
 spread or mattress, then a pair of woollen blankets, then a wet sheet, 
 (pillows having been placed on the mattress to raise the head and 
 shoulders) and then the person is placed on his back and the sheet' 
 closed over him tightly ; then the clothes and the comfortables — 
 taking care to wrap the feet well and leave the head free. He then 
 remains from fifty to sixty minutes — on removal he may enter a 
 cold bath or not, but rubbing with a crash towel is important, vary- 
 ing in activity according to the person's condition. 
 
 If during this process, headache is felt apply a folded wet towel 
 to the forehead, if the feet continue or become cold, apply a bottle 
 or jar of hot water to the wrappings up. 
 
 There is also a wet sheet process which is only partial, that is 
 to say only the trunk is enveloped, from the armpits to the hips, 
 but otherwise the treatment is the same as the preceeding. 
 
 The wet girdle is applied by the use of a few yards of crash 
 toweling ^ one half wet, the other dry and wrapped round the abdo- 
 men. This should be frequently, or as often as it gets dry, re-ap- 
 plied until alleviation from troublesome symptoms is obtained. It 
 may be worse at night. 
 
 The sweating process is accomplished easily by a wet bandage 
 round the throat, and all the rest of the body enclosed in blankets 
 or other warm flannels. 
 
 The half bath is any vessel convenient to a sitttng posture with 
 the legs extended — and the water should reach half way up the ab- 
 domen ; an attendant should then rub the upper while the bather 
 rubs the lower parts of the body. 
 
 In the use of the hip bath, a blanket should be clasped at 
 
. GUIDE FOR THE MILLION. 151 
 
 the throat and hang down outside the bath tub, which may at the 
 same time be used to assist the fraction of the abdomen and sides. 
 
 The Foot Bath is simply a small vessel for the feet filled with the 
 water, in which the feet are kept in motion as if walking for ten or 
 fifteen minutes and then put into cold water for the shortest possi- 
 ble time and then well dried with crash toweling. 
 
 The best Foot Bath however for those who can bear it is obtained 
 by a stream of water, such as a running hydrant would produce, 
 and walking up and down in it with the bare feet — then rubbing 
 them dry with crash toweUijjg .and putting on clean dry socks or 
 stockings. cIt;- •" 
 
 The Shower Bath known to every one is not recommended in 
 consequence of the shock to the head, but there may be cases in 
 which if the head be first wetted or protected by covering, in which 
 this plan may be beneficial. 
 
 The Stream Douche is an impartial remedy for many local diffi- 
 culties, and can be easily obtained by a common hose pipe attached 
 to the hydrant, and the height and strength regulated by the 
 faucet. 
 
 The Pail or Bucket Douche, is an easy one (when used to it) an 
 agreeable steam bath. This is done by standing in a tub, the head 
 having been first dipped in a basin of water and pouring over the 
 shoulders the contents of a water bucket — quickly followed by 
 good rough drying and rubbing. 
 
 The Towel Bath is simply the use of a dripping towel or sponge, 
 applied all over the body, and followed by unfolding in a large dry 
 sheet. 
 
 Injection Baths are used warm or tepid, or cool or cold — a 
 warm injection is used abundantly to quiet pain and produce free 
 evacuations — a cold injection to check excessive evacuations and to 
 strengthen the bowels. 
 
 Fomentation Baths are used to relieve spasms, griping paips, 
 
Ia6fi MINE OF wealth: and, to 
 
 neriYpiis headache, and such like, and are used in two ways either by ■ , 
 liot water — soaked tpweling or by placing thin ;flannel cloths dipped 
 in liot water and wrung ont nearly dry in any cloth, so that the part 
 may be steamed and a sedative effect produced, p. ^^^ Jyi//y/ u -jsiMW 
 
 1 . . . , , f' '^-- - ■■ .-rv 
 
 "TJTTnv b; . ____ ;,: 
 
 bsfliaJcfo 81 *i ije&cf n«o offw oaotfi Kyi lovewotf htaStoo'? ieod orfT 
 ,3^ aow itta^hvJ^^^^<'h Baths. .^^, .^^^^ ^^ ^^^^^ 
 
 Theory oi* the ^ath. — The impression that a bath necessarily 
 
 implies water is erroneous. The Turkish Bath consists primarily t 
 in the application of heated air to the surface of the body for the pur-;?. 
 pose of cleansing the skin, purifying the blood, and thereby giving 
 relieiTrom pain and disease. In the East, Hdt Air Baths have been> 
 in use for centuries, both as a liixury and as a religious custom, by ' 
 those who regard physical cleanliness as an aid to moral purification. 'i 
 It remained for the present age to adopt a;nd apply the Eastern Bath 
 as an invaluable remedial agent. laido yliRie'^ ed n^o hn^ w'ditfo 
 
 The regular Turkish Baths comprise a suit of ^our rooms, namely : •) 
 the Frigidarium, with which is connected the dressing-rooms; the 
 Tepidarium, or warm room ; the'Galidarium, or hot room ; and the 
 Lavatorium, or bathing-rooms. The bather enters the first ; retires 
 to tte curtained recess, were he can privsttely prepare him for the 
 bath ;'and then enters the Tepidarium, where he remains until the . 
 body becomes warm and be has accustomed himself to the tempera- 
 ture of the room, ordinarily about 100 ^ Fahr. ; after which he enters 
 the Calidarium, the average temperature of which is 130 '^ , and re- • 
 clines at leisure on one of the marble couches. When the bather ^ 
 is perspiring freely, the attendant goes though a serie^ of manipula- 
 tions of the person, called Shampooing the object of which is to re- 
 lax the muscles, and, at the same time, give greater freedom to the' 
 skin, in relieving the body of its effete matter. This done, the^- 
 bather enters the Lavatorium, and is there completely lathered with 
 
GUIDE FOR THE MILLIQUifK 15^ j 
 
 perfume soapy and rubbed: i«fitVa,bj^iisb or sponge, after w^hiqhj.be 
 is subjected'ta the mebessary abl«tioT^s. He is then wrapped ;;|%%, 
 dry sheet, and c6nd acted to the cooling-poom, where he reclines 0J9.,,, 
 one of the lounges until his skin is dry, when he res,umes his ordji- 
 nary attire. The skin is now " as, soft as velvet, as smooth as mar- 
 ble,and as sleek as satin," and thie sensatioiis experienced delighljfvil , 
 
 in the extremes w ifsq rr. odi bsx ^otaoi ykdpid bI di&8 Qdi 
 
 Effects of the Bath. — Its first physiological effect is to perfect 
 the respiratory function of the skin — to give a living and healthy 
 ctiticle, instead of the weak, diseased, and dirty covering which the 
 majority of people possess. The skin is thus fitted for imbibing the , 
 oxygen of the atmosphere, and giving off the carbon from the blood, 
 tw'o most important processes. When we consider that^ the skin,,i^^ 
 provided with no less then seven million pores, designed to assist the 
 several excretive organs in discharging refuse matter from the 
 system, some idea can be formed of the vast importance of keeping , 
 it ill ^ perfectly healthy state* 8)^oo®(fpersoni liable, to, ti^)s:^,(Scyi^j 
 frdni exposure to slight draughts, the feeling of defianpe to cold 
 imparted by the Baths is one of their most striking results., 
 Those engaged in manufacturing processes where a high degr^ee qf , 
 heat is employed, are found to be entirely free from colds. . In no 
 diseases are the effects more magical then in Eheumatism. In 
 northern climates, the functions of the skin are, to a great extent,, 
 dormant, and its purpose as an outlet for refuse matters of the sys- 
 tem almost nullified by inaction. The habitual use of these Baths 
 remedies this state of things, giving, at the tsame time beauty to 
 thfe skin and health to^ the body; Mr. iB.- Urquhart, than whom 
 there is no better authority, says: Where the Ba.th is the practicj^. 
 of the people; there are no diseses of the skin. , ,, , 
 
 Perspiration" not Weakening.^ — It is common to asspciate pro^ 
 fiise perspiration lvith debility, and to imagine it to be weakening to 
 the system.' TMs is a mistake. • Perspiration induced by passivgj 
 
X54 MiSTB OP wealth; and, j- 
 
 means can not weaken, particularly when the bather partakes freely 
 of water. Travelers in the East resort to the Bath for refreshment 
 and invigoration. The porters at Constantinople, who are frequent 
 bathers, will place a load of five hundred weight unaided on their 
 backs. Farmers laboring in the hot sun of harvest days, are bene- 
 fited rather than debilitated by abundant perspiration. In fact, 
 the Bath is highly tonic, and the rule is to put weak people in 
 often, as it is considered conducive to flesh and strength. Perspira- 
 tion drains away no living tissue, but merely effete and poisonous 
 matter which enervates instead of strengthens. If you perspiw 
 well you come out of the Bath stronger than you went in. 
 
 The Turkish Bath differs materially from the Eussian or Va- 
 por Bath. In the one case, the heated body is surrounded by dry 
 air, which favors perspiration and the free absorption of oxygen 
 from the atmosphere; whereas, on the other hand, the body is im- 
 mersed in vapor, which being absorbed in place of the oxyg^« 
 thereby interferes with the process of evaporation, which nature 
 provides for cooling the body. The same rule applies to warm 
 water Baths with even greater force. The depressing effect of a 
 hot, damp " muggy" day in summer, in contrast with the exhiliration 
 of a fair clear day, is an apt illustration of the difference. Hot 
 water can not be used with comfort much over 100 ® Fahr. ; steam 
 not over 112 ® , or possibly 120 ° ; while hot air may be applied 
 by the practised bather at as high a temperature as 200 ® , with but 
 Uttle inconvenience. In the Vapor Bath, the pulse is accelerated 
 from forty to fifty beats a minute before perspiration is induced, 
 while in the Turkish Bath there is but very little variation from 
 the normal standard. 
 
 How important therefore it is to pay proper attention to some 
 system of Bathing— even were it for no other purpose than that of 
 cleansing the pores existing all over the surface of our bodies, ioj 
 there are scattered millions of minute orifices, which open into 
 
GtriDE FOR THE MILLION-; 155 
 
 o 
 
 the delicate convoluted tubes lying underneath the skin, and are 
 called by anatomists sudoriferous glands. Each of these tubes when 
 straightened, measures about a quarter of an inch ; and as according 
 to Erasmus Wilson, whose figures we follow, there are 3,528 of 
 these tubes on every square inch of the palm of the hand, there 
 must be no less then 882 inches of tubing on such a square inch. 
 In some parts of the body the number of tubes is even greater t in 
 most parts it is less. Erasmus Wilson estimates that there are 
 2 800 on every square inch on the average ; and as the total num- 
 ber of such inches is 2 500, we arrive at the astounding result that 
 spread over the surface of the body, there are not less than twenty- 
 eight miles of tubing, by means of which liquid may be secreted, 
 and given off as vapour, in insensible perspiration, or as water in 
 sensible perspiration. In the ordinary circumstances of daily life 
 the amount of fluid which is thus given off from the skin (and 
 lungs) during the twenty-four hours varies from 1 2-31b to 51b. ; 
 under extraordinary circumstances the amount will of course rise 
 enormously. Dr. Southwood Smith found that the workmen in 
 the gasworks employed in making up the fires, and other occupations 
 which subjected them to great heat, lost on an average 31b 6ozs. 
 in forty-five minutes ; and when working for seventy minutes in an 
 unusually hot place their loss was 51b and 41b. 14ozs. 
 
 The best time for taking this or any other Bath is that which 
 will least interfere with the process of digestion ; for instance, 
 before a meal. Two hours should elapse after eating lightly, and 
 at least three hours after dinner or a hearty meal. The time gene- 
 rally required for a Bath is one hour, though the processes may be 
 shortened or prolonged at will. 
 
 The frequency with which the Bath should be taken depends 
 upon the object in view. For invalids, the frequency must be regu 
 iated by a medical adviser who understands its effects and proper 
 application. 
 
15G MINE OF wealth; and, 
 
 © 
 
 ''Mar^ne'Wfltef 1!^ iMotibftedly better for the bather than fresh, it 
 
 t*XfM-ts a more tonic influenGC, and its temperature is always more 
 
 4!^«tlf.alvle. "Vha proper bathing season i«a this country is from t}ie 
 
 Uyf^iwriing oP June to the end of September ;. the tempt/rature of the 
 
 \yi«t(* tJ'i4h .ranges from 56 '^ to 70^ Fahrenheit, When, it is coi«.hjr. 
 
 than tlrii^, fehould bathing be ordered for medicinal or other purpose^ 
 
 rtvsort sliould be bad to Medicated Baths in which the water its iiti-' 
 
 f)regnat(id with certain minerals, vegetable, and sometimes uuiujai 
 
 sub-stances. Thus we have sulphur, chlorine and iron baths,. iffl!8>S! 
 
 malic and milk baths; which, if properly prepared and npipli^^ 
 
 may be productive of very beneficial effects. The Aromcbtic Vjo^or 
 
 Balh is prepared by passing the vapor of boiling water througharvj- 
 
 matio plants, from which the active, principles are thus carj-ied (iC: 
 
 A good Alkaline Bath may be prepared thus :— SiubcarbonjiteioL' 
 
 potash 8 ounces; hot water about 20 gallons; employed as a ravull-: 
 
 seat in chilblains and sanguineous congestions. • . j 
 
 In bathing children, it should be borne in mind, that the powier 
 of producing heat iii warm-blooded animals is at its minimum at 
 birth, and increases succesfeively to adult age; hence, the water t bait 
 feels but cool to the nurse's hand, may be absolutely cold to an«m'r 
 fant. Some persons are fond of what they call hardening tlieir chiii 
 dren, by plunging them into cold water in winter; but this is, a 
 |3eTrii6idus pi-acfciee, and often produces disease of the lungs i6f of 
 the digestive organs. ^iJ '^« awooiq f" 
 
 We all kbo\i( how ihtimatety he'jtlth and cleanliness are connedt^il 
 and as a sanitary precaution merely, it would be well for our |3iib- 
 lic authorities to afford every facility and inducement to the'f)('>or(^f 
 'classes to wash and bathe more frequently than they noTfr do or caii)^ 
 There would be less danger ' from epidemic diseases, wliich'^i^m- 
 m'incing^with them frequently spread through the whole coimriii- 
 inty, 'il" the bath and' towel were in greater requisition among them. 
 
GUIDE F0± 4M^H(ltU0i(. 1^*^ 
 
 -.!•'. 
 
 ■.r-!^ 
 
 ;a9gijiiiaaib Y.i9l^w bofi ^sorfrfBib ,aoilJJzr>ioi e9»:jjj!i£ kwl orau; 
 
 aibeiq ,8fI-nB>tfio o* oKh ^frivig .awooirm sylBTonog L'-' ••.■''" '.r;,r-v 
 v>d lla'ii itod — ariofRHtrrqqo faiiB aaf^IworffiiI> *«OTifJ f 
 -- ^88T©d* ob llhraiffinn baa ,gnrtoeiiooli9a fanuo'] 
 -uftifi 9(1* lebau ^no^i^&•gib "io liiovr ^[trfgio lori no x,'' 
 
 ,d bn« .Tin P.Ii V ^^^iM(^^ eiirative, omd mifv:t:^ '': "'^^'^^ ' 
 11 IS as aifficult to draw the dividing line between food and med- 
 
 ^icine as it' is between tlie atiimal and vegetable kingdoms. Many 
 noTa the opinion and in our opinion wisely, — that food is both nu- 
 iritive /and therapeutic or cu rati ve^ — take water for exaniple, the 
 most importat mternal and external pf the whole materia medica. 
 bo in like manner with all our eatables and drinkables, they are all 
 QHiar in their operations — enriching or depleting — as well as ob- 
 structive or c'uraiive— all good medicines may therefore be said to 
 be nutritious, all good lood medicinaJ. 
 
 The more naturally we live the better is the hValth we enjoy, and 
 
 "the less we think about the evils of dispepsia, the less cause we have 
 to feel it. The main reason why dispeptics have so much cause of 
 complaint about certain articles disagreing with their stomachs la 
 because tliey stingily reruse them to that organ— as it tp use a 
 Ilebrew saying "bricks'^ could be made without straw ;" formerly 
 
 ' bricks were mixed with chopped straw in the manner now of hair in 
 mortar, to prevent their falling to pieces, when sun drying. The 
 stomach cannot do€is work if it be not made out of the matenal it has 
 todifjest — -hence tke way to digest is to obtain a healthy digester. 
 
 , Persons are found who gradually drop one article of food after 
 "another till they are reduced to a very sparse bill of fare and still 
 complain of indigestion — but let them once keep on eating what 
 appears to disagree with them, not in abundance but in ever cbang* 
 
158 MINE OP WEALTH; AND, 
 
 iiig variety, and they will forge a new stomach that will soon 
 hardly refuse " Horse-nails." 
 
 Some food induces relaxation, diarrhoea and watery discharges, 
 while other food generates mucous, giving rise to catarrhs, predis- 
 p<jsing lung and throat diffiiculties and oppressions — but if all be 
 eaten, they will be found self correcting, and nature will do the rest— 
 ,111(1 by day carry on her nightly work of digestion, under the influ- 
 ence of light, air, and exercise, and by night of gradual assimila- 
 tion under the mantle of darkness, in the stillness of the air, and in 
 the absence of exercise. The contest of the schools of medical learn- 
 ing have ever ended in extremes of opinion — and it is a noteworthy 
 fact in, these days of investigation and diffused knowledge that no 
 two pliyscians will diagnoze and prescribe the same for the same 
 diiBculty— on the other hand the most curative attendance is found 
 in unstudied common sense, matter of fact folks such as are found 
 in the Florence Nightingale class of nurses, and in books of refer- 
 ence such as " The Mine of Wealth " where the simple and un- 
 sophisticated truth is alone found. The Allopaths healing power is 
 in medicines; the Hygienic physicians consider that all healing power 
 is in the living system, and that there is nothing curative out* 
 side the vital organism. 
 
 Again the Allopath and the Homoepath are at extremes in re- 
 gard to quantity, the one increases large doses the other diminishes 
 small ones— the one drugs with opposites the other medicates with 
 siniilaritie —again, water, milk, magnetism, vegetables, the Sun and 
 j^, host of jOther units of cure have their exclusive advocates and 
 piactisers until every branch and leaf and flower and fruit of the 
 great world's trunk of medication, is diverse in some feature or 
 uiiuther. Still man lives, man thrives and man does as he likes 
 av hm'i as he can: when the inherent power is impaired through 
 ignorance, another fountain of often greater ignorance is applied to, 
 to re- establish the normal condition — and then in most cases th« 
 
GUIDE FOR THE MILLION. 160 
 
 self-hood of the individual is surrendered to another, the directions 
 given are never followed exactly, and the patient gradually succumbs 
 to the Epitaph 
 
 Affliction sore, long time I bore, 
 Physcians were in vain, &c. 
 The time is coming however when books like The Mine oV 
 Wealth will reach every sensible man in the world, aud fill liim 
 with new ideas, ideas that will enable him to understand himself and 
 his surroundings, as well as his own health and its connection 
 with the common activities of every day life. 
 
 Consumption. 
 The popular terms, Consumption and Decline, are not always 
 applied to the same diseases, being used to designate any of those 
 ailments which are characterised by a wasting away of the sub- 
 stance of the body. Some people suppose, moreover, that all aftec- 
 tions which have for symptoms a gradual diminution of muscular 
 strength, with cough, must be cases of Oojisumption, There is a 
 wide-spread conviction that all these cases are hopeless and inciir- 
 able. It is our agreeable duty to show the errors of these popular 
 prejudices. Having giving our attention, particularly to diseases 
 of the chest, it is neither our intention to elevate false hopes, nor to 
 speak more discouragingly than we are positively warranted by ex- 
 perience. We have no new remedy to recommend, nor any pet 
 theory to establish: but webelieVe that a general ignorance of the 
 nature of consumption exists, and that the want of information leads 
 to the neglect of preventive measures, which have saved many from 
 
 an early grave. 
 
 Firstly. — Let us consider what consumption is. True consump- 
 tion consists in the deposit, by the blood-vessels in the lungs, of a 
 substance which is incapable of being alive. To explain tliis by 
 
160 MIKK or WEALTH; AND, 
 
 its reverse :• -war^t^ er moles are unnatural growths ; they do ri6i; de- 
 6aty upon the' body, but have blodd circulated through thcgn. 
 ^Yhen a wound is made in the skin, from tlie blooi[l ..v^lijtijk.iiojivfs 
 there is poured out or deposited a substance called lymj>li^ which 
 fills the incision, and, if the case proceeds favOiirably, gradual Iv as- 
 sumes all the appearances of the parts in Avhich the W(yuiij<il'i was 
 made: in other words lymph becomes organized iirid^ lives, ^}^n 
 the wound does not heal by this formation or organization of J yjinph, 
 matter, or pus ^ is poured out: this fluid is of lower vital iu than 
 lymph, but is evidence of no deterioration in the blv)yd, iuvi/^is 
 capable of being absorbed again by the vessels under peculiar vAv- 
 cumstances. It performs an important part in the growili of 
 wounds, wherj a large portion of flesh has been destroyed, ami has 
 to be filled up by granulation, or gradual growth.. A substaivu^ of 
 less vitality is TUBERCLE, the deposit of which is the ca,use of the 
 disease properly called consumption. This substance can nev^u- be 
 vitalized nor absorbed after it is once deposited ; but sooner or 
 later excites inflamation around every portion of it, just as a thorn, 
 or a splinter, or any other foreign body would do if it were intro- 
 duced into the flesh and allowed to remain therein. , , . 
 
 Tubercle, or tuberculous matter, is found in various conditions, 
 and different situations. It is not uncommonly deposited in the 
 glands of the neck, and is then known as scrofula. In children it 
 is occasionally deposited in the glands and tissues which surround 
 the membranes of the bowels in the cavity of the abdomen- — in these 
 cases it is called mesenteric disease. Later in life the scene of its 
 destructive influences is located in the upper portions of the lungs, 
 and then it is recognised as consumption. It varies in character, 
 from a hard grain like a millet seed (its primitive condition) to a 
 cheesey-looking substance, in. larger quantities. Occasionally and 
 rarely it is found in a dried state surrounded with a thick skin-like 
 bag called a cyst. TLese details. are given because the probability 
 
aiTII>£ FOB TWSi MIIiMQSr. 161 
 
 of a cure depends, in a great measvsre, upon the state in wliiGb. the 
 tfeiibercles in *he lungs happen <to hev If ithey ace im the fl'Fstf ©r 
 milary state, they may remain without producing inflamation for 
 ;months or years ; if in the second statCj inflamation, the formation 
 of matter (pus), and the ulceration of the lung is certain ; in the last, 
 :^jjhe tuberculous matter being prevented from irritating the tissue 
 iTirhich surrounds ity may never produce ftifey lata! effects ; the last 
 iiftate is, however, very rare. ,.^--,hjo '-nm ^v ;.;:;t:'vr:;. ui ■:'>>. v . :. ; 
 ■ To sum up then-^consumptiofl^ongistff iff "^8 iai^ostt' df llflbe'reMo'^s 
 matter in the lungs, which may or may Tiot besoimjured thereby as 
 sto destroy life. If the quantity of tubercu'lous^ matter is not lar^e, 
 and if the constitution is in such a state as to bear inflamation aM 
 ulceration of the lungs (whereby the irritating substance may be re- 
 moved from their tissue), then is consumption curable ; but if, as is 
 leommonly the case, the tubercles have been allowed to be deposited 
 in large quantities in both lungs, and great debility arises as both 
 the cause and effect of the state of thelungs— ^the4: alasj.^ittreriei is 
 but little hope. - of^-^ -^ ,:^ ::' o.:an cr. e'-''-M:e 
 
 The usual history of fatal c^s§i^'i# 'as' follows : tubeftJtilo«^'i«atlfer 
 -^16 deposited in the lungs as small grains ; a low kind of inflamation 
 results around each nucleus, and more tuberculous mattef is pdliifed 
 oilt. The tubercle then softens, and the effort of ifitdture to expel 
 the intruder results in ulceration. At this period a portion of the 
 lung softens and comes away with the cough; a blood-vessel is 
 burst, and the constitution, thus weakened, is disposed to a fresh 
 deposit of tuberculous matter. This round of deterioration of the 
 blood, fresh deposit of tubercle, and fresh ulceration goes on, until 
 the powers of the system are exhausted, and death takes place. 
 
 The second part of the subject brings the writer to the most im- 
 portant part of his remarks, the causes of consumption. We ha/Ve 
 seen that tubercles have their origin in the blood, and that con- 
 sumption is to be toacied to a diseased state of that fluid ; which in- 
 
162 MINE OP WEALTH; AND, 
 
 stead of depositing, as in healthy reparative inflamation, a substance 
 capable of organization, pours out in the place thereof an effete 
 matter, which is incapable of vitality or absorption. We find de- 
 posits at various ages in various parts. All these circumstances 
 prove that local causes alone will not entirely account for the sad 
 phenomenon. Whatever the causes be, they are evidently such as 
 affect the constitution generally, and dispose the circulating fluid 
 (when called in excess to any congested or irritated part) to deposit 
 therein what> would have been organizable lymph, if the blood had 
 been in, a healthy condition, but which in its. impoverished con- 
 dition is tubercle. To sum up., the immediate causes of tuberculoids 
 deposit are a peculiarly impoverished state of the blood, combined 
 with a congestion or extra supply of blood, resembling a diffused 
 slight inflammation in the part affected. 
 
 The former is evidently the most important, because if the .con- 
 stitutional ailment exists, a local congestion will soon give Qppor- 
 tunity for its effects; whereas the latter without the former might 
 cause so little derangement of the health as to be unnoticed. The 
 question now arises— What is the cause of this condition of the 
 blood? Upon our knowledge of this depends mainly the hope 
 which we entertain of the success of, preventive and. c,u,rati ye mea- 
 sures, and this is the knowledge which it is most desirable should 
 be generally diffused. By correctly understanding the true causes 
 and nature of the disease, hundreds of persons who now fall victims 
 ■to the nostrums of ignorant quacks, would learn that, no mere drug 
 has the power to check their disease; but that their, hope of life 
 depends upon a combination of sanitory measures, adopted early, 
 and perseveringly pursued; and those measures directed to give the 
 •blood a higher vitality, at the same time that local congestion or 
 :irritations are prevented or removed. 
 
 The causes 6£ copsumption may therefore be classified as follows: 
 m lA-T— General Causes, or influences; which produce a diseased 
 
GUIDE FOB THE MILLION. '163 
 
 condition of the blood : which fluid, upon a congestion of any organ, 
 becomes liable to deposit tuberculous matter therein. 
 
 B. — Special Causes, or influences which produce congestion or 
 inflamation in particular organs, which are most commonly the 
 seat of tuberculous deposit. 
 
 A. — ^General Causes. 
 ^^' in estimating the various influences which produce the consump- 
 tive cachexia, it must not be forgotten that age and sex must always 
 be considered when weighing the importance of any other predis- 
 posing causes ; because it has been proved by statistics that females 
 are more liable than males to fall victims to this melancholy com- 
 plaint. Men are more liable between the ages of twenty-one iand 
 twenty-eight; while females are more exposed to this disease before 
 the age of twenty. From fifteen to " thirty years, however, in both 
 sexes, is the period which seems unfortunately favourable to the 
 development of tubercles in the lungs. After the age of thirty-flV-e, 
 deaths from consumption are comparatively rare. In giving a pop- 
 ular essay on this part of our subject, we ait once feel called ■iipon 
 to remind our rea^ders thaXpreventicH^ i^'hefi-^'t^ 
 consumption maybe prevented in a large ntimiber of cases wh^6re 
 it is threatened ; but that cure, after the disease has become 
 rooted is very rarely effected. Of the causes, those under this head 
 are by far the niostserious,'bbcausethey'areiii6st difficullbtoreniO^e. 
 1. 5ere(i'z!;ar2/ (::?^s^^5^7^on.-— In'humerable faniilia'r efases prove to 
 every observer the sad truth, that the liability to tuberculous dis- 
 <ease, or consumption, is transmitted from parents to children. The 
 peculiar state of the constitution called the consumptive diathesis 
 ^acAexza, is observed to run through a whole family ; the 'various 
 branches of which 5ie 6ff when they a,ttain a ceirtaiii -'ttgev' iJiiw^Ay 
 assume in some instances different fotms in' the pel^SOns attacked : 
 as, for instance, in otie it may appear as mesenteric disease ; in 
 another as scrofula ; and in the elder bi'anehes as eonsumptioai^viJB 
 
194 MINE OP WEALTH; AND, 
 
 estimating the probability, therefore, of any individual being at- 
 tacked by tubercles in the lungs, an important light is thrown upon 
 it by the existence or absence of the tuberculous cachexia amonj? 
 his near relations. 
 
 2. Insufficient exercise, air, and light. — In persons not hereditarily 
 predisposed, this is the most fertile cause of disease. It must not 
 be si^pposed that mere muscular labour is all that is required. The 
 tiring inordinately of one set of mugcles has been proved to be par- 
 ticularly injurious: unless the whole of the muscular svstein is 
 called into exercise, the general health is sure to suffer. Seden- 
 tary employments are often less ipjurious than those in which 
 one set of muscles are unremittingly exerted. But tlie want 
 of fresh air, and especially of ligbt renders the lungs unable to 
 perform their functions, however varied the employment may be. 
 The laws of the constitution of man are unalterable on this 
 head ; and the want of exercise, air, and light are certain, ulti- 
 mately, to produce disease and death. 
 
 S. Insufficient food ; Indigestion. — The effect of either of these causes 
 is deficient nutrition, the impoverishment of the blood, and the im- 
 pairing of the general strength and tone of the system. This is so 
 plainly favourable to the development of tuberculous disease, that 
 no more need be said, except to point out the importance of early 
 attention to indigestion in persons known to be predisposed to con- 
 sumption. From the experience of the writer, he is inclined to be- 
 lieve that it is one of the earliest symptoms of the vitiated state of 
 the constitution, if not the immediate cause of the attack in a large 
 number of cases. 
 
 4. The attacks of fever, dissipation, the use of intoxicating drinks, and 
 the d^ressing passions, are all fertile sources of the tuberculous cachexia. 
 However much matter of-fact old people may sneer at what are 
 called the romanticieelings of youth, and however lightly the dis- 
 ftppoiutments and separations of early life may be treated by them, 
 
GUIDE FOR THE MILHON. Wb 
 
 it is not to be denied that the deep sadness which oftea results, is t^Jo 
 commonly the originator pf disease of fatal character, which de- 
 velopes itself long after the operation of its primary cause, and wheit 
 the " first love" and their sorrows have lost their intensity. 
 
 5. Compression of the chest and a5c?07wew.— This last of general causes 
 is fortunately becoming daily less prevalent. It is the unnatural, 
 habit of binding up the body with belts or stays. The gradual pi©-; 
 mulgation of popular physiology is triumphing over fashion ; an^? 
 the directions of the minds of both sexes to art has taught them how, 
 *1Sintirely ignorant of the highest personal beauty those persons are 
 who still advocate stays and tight lacing. It is therefore unneces- 
 sary to write more here. 
 
 B. Special Cause Operating Locally. 
 
 1. Exposure to cold. — This influence, by driving the blood from 
 the surface for -a considerable time, of necessity overloads the vessels 
 of the internal organs. As it is the duty of the skin to assist th^e 
 lungs iu the performance of the function of perspiration, the e^TeCi- 
 is to produce a congestion of the latter. Then passing from heated- 
 rooms to a cool air, or the reverse, will also be calculated to produce 
 an inflamationof the membrane which lines the air tubes of the 
 lujigs: this inflamation readily seems to extend itself to the partic- 
 ular tissue of which the lungs are composed. 
 
 2. Dusty atmosphere. — Persons employed in workshops or plaeeiS 
 where there is much dust, are also liable to suffer from the inflama-< 
 tiou of the air tubes, or bronchia^ of the lungs. These persons hav« 
 been found to be particularly liable to consumption. 
 
 From what is written, it will strike the reader that to prevent 
 consumption, it is chiefly necessary to remove or counteract the 
 causes. How this i^ to be eJBfected we shall next proceed to ex- 
 plain, first giving a general outline, in popular language, of the; 
 earliest signs of the consumptive cachexia which are discoverable, 
 by the non- professional eye. jj^ 
 
iWf MINE OP WEALTH; AND, 
 
 The earliest signs of the tuberculous or consumptive cachexia 
 which are noticeable by the non -professional eye, are : — the tumid 
 cracked lip ; the red denuded eye ; the florid complexion ; soft skin 
 and hair ; and the precocious mind. Long before the ear of the 
 physician can discover auscultation, or percussion, the evidence of 
 tubercles in the lungs, the constitution of the patient takes the 
 alarm. The pulse becomes much more rapid, and differs very little 
 when the patient is sitting or standing (which is not the case in 
 he&.lth) ; the respiration becomes hurried, and is accelerated with a 
 slight excitement. There is, moreover, a peculiar susceptibility to 
 cold or heat. In females, the countenance is often as pallid as wax," 
 with a shade of lividity about the lips, and at the root of the finger 
 nails. The circulation in the hands, feet, ears, and nose, is disposed 
 to be sluggish; and the fingers are apt to lose their sensibility, or, 
 in common phraseology, to " become dead." With -these, other 
 disturbances of the general health arise. There is a peculiar form 
 of the nails of the fingers, which seems to be very often connected 
 with the consumptive cachexia, and which may be best described 
 by " bean shaped," the upper surface of the nail being rounded like 
 a bean, or blister. 
 
 The writer wishes to be distinctly understood that no one or tioo 
 of these symptoms, taken alone, are to be received as a positive proof 
 that any individual is " in a consumption." They are taken gener- 
 ally as the early warnings of the approach of the disease, and, if 
 heeded, will be the means of saving life by early attention. These 
 symptoms do not indicate that the case is beyond hope. Consumption 
 
 IS OtJBABLE IN THIS STAGE. 
 
 Later — if the disease is not prevented by remedial means — a 
 hacking cough, with a dull pain in the chest, and a sense of oppres- 
 sion in the respiration, are complained of. The patient is unable 
 to run up stairs with as great ease as before, and a sharp pain in 
 the side follows unusual exercise. A copious perspiration is noticed 
 
GUIDE FOE THE MILLION, 167 
 
 in bed before sunrise, and a loss of flesh and strength is per -i /ed. 
 At this stage no time or exertion is to be lost, for there is a ch xNCE 
 FOE THE PATIENT YET. 
 
 A step further — and there is no more ground for hope — except 
 for advent to a brighter world ! At this stage the treatment i.s di-,, 
 rected only to alleviate, for cure is impossible; the care of the pa.-,. 
 tient is wholly under the direction of the medical attendant and tlie 
 nur§e. 
 
 ^, In the first part of this article, the writer alluded to the great ig- 
 norance which existed on the subject of consumption, and stated 
 that it was a popular error to suppose the disease incurable. The 
 want of information as to the early symptoips of the disease, and the 
 consequent neglect of preventive and correctiye means, have given 
 a hopeless aspect to a large majority of cases, and afforded a fatal . 
 confirmation of the generally received opinion. With a view to 
 warn before it is too late, tp alarm before the time of hope is past, 
 irrevocably,, .vret. hsiv^, e.ndftavouredj.v3|](y^r,f. ,.painute ; delineatiori f^^;, 
 symptoms, to give to parents and relatiiires^.^bQi means of disco^;^ 
 ering the approacji of ,a disease whic,ii 0OW eayries off one-fifth q^[ 
 our population. 
 
 The Treatment, for the sake of perspiciuitj, maybe divided 
 into three periods, corresponding, to those sketched above: — 
 
 I. Preventive — ^applying to the period of the earliest and most 
 doubtful indications. ;r,j;i aTu^; i,i;i >:;.;'• .•^;- 
 
 II. Alternative— applying, to the period when t.hgr#.is little 
 doubt of the accession of the disease. >»» .o« 
 
 .m. Ali^EYIATE — applying to ,tli^-. .period when the disease has 
 made fatal progress. ,■ ,:,irfoF!^ n©frri-i)»a ouf .oau .jro.ijiw 
 
 I. Preventive. — As far as poi^ible remove all known causes. jTjhe 
 patient must be rigidly particular in rules of regimen and diet, , and 
 food, sleep, and exercise, must betaken at regular . hours. Early 
 risisng is essential. The dyspepsia, or any .othpr n^ialady of a weak- 
 
lt>8 \nNE OP wealth; and, 
 
 «:-ning character, should be communicated to the medical attendant' 
 without delay. Sea air and bathing; the use of the shower-bath 
 or, if these cannot be obtained, the habit of sponging the body 
 with cold salt water every morning, are remedies of which it is iih- 
 possible to speak to highly. Cheerfulness should be promoted, and 
 .solitude carefully prevented. The food should be of a light, nu- 
 tritive character. Gymnastic exercises in company should be prac- 
 tised, and sedentary employment in ill-ventilated rooms avoided. 
 
 2. Alterative. — This portion of treatment, necessarily dift'ering 
 with the peculiarities of each individual, must be guided in a great 
 measure by a medical man. The common mistake is, not to consult 
 a medical man until it is too late. The writer cannot forbear at this 
 point urging the employment of gentlemen who are known to be 
 thoroughly acquainted with the use of the stethoscope, and with the 
 jippUcability of auscultation and percussion to the discovery of early 
 signs of disease in the chest. Iodine in various forms, the use of 
 emetics, careful depletion by leecHes, or the cupping-glasses applied 
 beneatVi the collar bones, blisters in the same situations, and stimu- 
 lating liniments applied to the chest, are the principal remedial mea- 
 sures. Of the latter kind, the following liniment cannot be too 
 highly commended ; — Take of oil of turpentine, one ounce ; acetic 
 acid, one ounce, olive oil, two ounces; and the yolk of one egg'.' 
 Mix, To be freely rubbed into the chest night and morning. 
 
 3. Alleviative. — The treatment under this head is chiefly that of 
 the sick room. The means to be used by the physician need not be 
 alluded to. The friends of the patient should take care that he is 
 phiced in a light, and well-ventilated room, which can be warmed 
 without being close. The bed-linen should frequently be changed, 
 and every exciting cause removed. The attendants should be kind 
 and tender in manner and spirit, without any hastiness, or show of 
 solicitude — teasing kindness is highly injudicious. Vinegar and 
 water may be freely sprinkled about the room, and the hands of the 
 
GUIDE FOR THE MILLION. 169 
 
 sufferer sponged with it. The directions of the medical adviser 
 should be strictly complied with ; if the patient objects, mild but 
 fi*!m remonstrance will generally gain the acquiescence. The bed- 
 curtains should never be drawn at night ; in the day they may be 
 useful to screen the eyes, if they are dazzled by too strong light 
 The desire for particular articles of food may, as a! general rule, be 
 gratified in moderation; but the appetite and relish will very often 
 depend upon the delicate cleanliness of the bearer, and the smallness 
 of the quantity presented. 
 
 Before laying down the pen, the Writer feels it his duty to sound 
 * Warning voice to those who form their conceptions of Oonsump- 
 ti'on from novels or romantic stories. It is not a painless disease, 
 but one of prolonged suffering and distress. The pictures of the 
 fading lily, or the drooping rose, have been favorite metaphors to 
 illustrate the /anc?'e(i gliding to the grave by imperceptible grada- 
 tions ; and popular poetry has spoken of the dwindling away of the 
 thread of life, fibre by fibre, without struggle, or shock, or suffer- 
 ing, till the gentle parting of the last filaments. To the young and 
 romantic, such falsely colored pictures are perniciously attractive, 
 and lead them to neglect and contemn the early remedial measures 
 which ought to be actively adopted, whenever the slightest symp- 
 tom of predisposition to tuberculous disease is detected. • 
 
 DEVELOPMEisTT OF THE LuNGS.— Much has been said and written 
 upon diet, eating and drinking, but scarcely a notice by any 
 writer upon breathing or the manner of breathing. Multitudes, 
 and especially ladies in easy circumstances, contract a vicious arid 
 destructive mode of breathing. They suppress their breathing and 
 contract the habit of short quick breathing, not carrying the breath 
 half way down the chest, and scarcely expanding the lower portion 
 of the chest at all. Lacing the bottom of the chest also greatly in- 
 creases this evil, and confirms' a bad habit of breathing. Children 
 that move about a great dedl inHhe'-open air, and in no Way laced. 
 
17Q MINE OF WEALTH; ANDp 
 
 breathe deep and full in the bottom of the chest, and every part 
 of it. So also with most out-door laborers, and persons who take 
 a great deal of exercise in the open air, because the lungs give us 
 the power of action, and the more exercise we take, especially out 
 of doors, the larger the lungs become, and the less liable to disease. 
 In all occupation^ that require standing, keep the person straight. 
 If at table, let it be high, raised up nearly to the armpits, so as not 
 to require you to stoop ; you will find the employment much easier 
 — not one half so fatiguing ; whilst the form of the chest and sym- 
 metry of the figure will remain perfect. You have noticed that a 
 vast many tall ladies stoop, while a great many short ones are 
 straight. This arises", we think from the table at which they sit or 
 work, or occupy themselves, or study, being of a medium height — 
 for a short one. This should be carefully corrected and regarded, 
 so that each lady may occupy herself at the table to suit her, and 
 thus prevent the, possibility or necessity pf stooping., It will be as 
 well not to remain too long in a sitting position, but to rise occa- 
 sionally, and thus relieve the body from its bending position. The 
 arms could be moved about from time to time. 
 
 Care op the Teeth. — Few people know the importance of teeth, 
 and still fewer take proper care of them. Only when persons grow 
 old and find them wanting, or when they suffer from their decay, do 
 they properly appreciate their value. It is remarkable, that while 
 man has only one set of any other organs during his life-time, he 
 has two distinct sets of teeth ; and this fact may be admitted to show 
 their great importance in the animal economy. Man properly has 
 thirty-two teeth, which are fixed with great firmness to the jaws, 
 which latter are moved by very powerful muscles, and the upper 
 and lower rows of teeth are pressed towards each other with consid- 
 erable force during the mastictltion of food. By these means, the 
 substances eaten are broken, and macerated by the salivary juice 
 which flows from the glands of the mouth during the presence 
 
GUIDE FOR THE MILLION. |^| 
 
 of food. The subsequent digestion of food in the stomach muoh 
 depends upon its perfect mastication ; if the teeth hare effeotivelj 
 done their work, and reduced the food to a soft mass, the gas- 
 tric juice of the stomach more easily dissolves it, and blood is the 
 more speedily and completely formed therefrom, and the body the 
 better nourished. Many people who have good teeth suffer indiges- 
 tion from neglecting to properly use them ; and those who have 
 them not are afflicted frjom their absence. To preserve the teeth, 
 they should be regularly cleaned night and morning. Cleaiiliness 
 in this respect much promotes personal elegance, and frees the 
 breath from the disagreeable taint that would otherwise accompany 
 it. The best tooth-powder is a. little pulverised charcoal. Cam- 
 phor, or camphorated chalk, acts chemically upon the enamel (i. e. 
 the hard white coating of the teeth which protects the soft bone and 
 nervous structures beneath), and destroys it. Neglect of the teeth 
 is so common, and the employment oif improper substances, a^ 
 articles of diet so general, that comparatively few people have their 
 teeth sound, and many suffer the excruciating pain termed tooth- 
 ache. 'This pain is so severe that we should do right to interpret it 
 as a warning to take proper care of parts so important to the 
 welfare of the body. Creosote, oil of rtar^ lalcohol, opium, and other 
 substances, are often employed as remedies for the tooth-ache. But 
 these only aggravate the evil, by accelerating the decaj'", and often 
 disordering the gums. The wisest course is, to seek prevention in 
 cleanliness in the manner already pointed, out, and by living upon 
 simple and pure articles of diet. Bjit when decay has taken its seat, 
 the best remedy is to have the apertures filled with; a subsl.ance 
 which hardens therein, and thus suppUes an artificial enamel to 
 shield the nerve from irritation. 
 
 Influence of Temper on Health. — Excessive labour, expoj 
 sure to wet and cold, deprivation of sufficient quantities of neces- 
 sary and wholesome food, habitual bad lodgingj. sloth, and intern- 
 
172 MINfi OF WEALTH; AND, 
 
 perance, are all deadly enemies to human life; but they lire none of 
 them so bad as violent and ungoverned passions. Men and women 
 have survived all these, and at last reached an extreme old age ; 
 but it maybe safely doubted whether a single instance can be found 
 of a man of violent and irascible temper, habitually subject to 
 storms of ungovernable passion^ who has arrived at a very advanced 
 period of life. It is therefore, a matter of the highest importance to 
 every one desirous to preserve " a souud mind in a sound body," so 
 that the brittle vessel of life may glide down the stream of tim« 
 smoothly and securely, instead of being continually tossed about 
 amidst rocks and shoals which endanger its existence, to have a 
 special care, amidst all the vicissitudes and trials of life, to maintain 
 a quiet possession of his own spirit. 
 
 Exposure to the Sun. — There are few points which seem less 
 generally understood, or more clearly proved, than the fact that 
 exposure to the sun, without creating free perspiration, will produce 
 illness; and that the (same) exposure to the sun, with sufficient 
 exercise, will not produce illness. Let any man sleep in the sun, 
 he will awake perspiring and very ill — perhaps he will die. Let 
 the same man dig in the sun for the same length of time, and he 
 ■will perspire ten tifnes as much, and be quite well. The fact is 
 that not only the direct rays of the sun, but the heat of the atmos- 
 phere, produce abundance of bile, and powerful exercise alone will 
 carry off that bile. 
 
 ,'' Cholera. — All diseases are first germinal-— and are born — the 
 birthplace of the germ of cholera is in the digestive canal — hence 
 the ideas which imperfect science has attributed to what are called 
 choleraic and non-choleraic habits of eating and drinking — the 
 line is not yet defined in respect to dietetic treatment, and much 
 harm is done by breeding apprehension about consuming fruit and 
 vegetables — for cucumbers and the like, have removed as many 
 predispositions to cholera as they have contributed to their devel- 
 
STJIDE FOR TM^ MILLIOIf. 173 
 
 Cement. The principle vehicle of geiaaainal ckolera is the air— it 
 nurses, atmospheric impurities. • ?.p^^rr-:'-ru-'q f - 
 
 The sources of its supply, are tke exhalations from a porous soil im- 
 pregnated with decaying vegetable matter, and the discharges of per- 
 sons affected with the disease-— but in all conditions of production, 
 there may yet be Wanting a power to attack, for it is proved that in 
 the absence of dejection and fear, the most potent assault may be re* 
 sisted, provided the contact be not so direct as to overpower these 
 guards. That is to say, a continuance in a cholera-generating at- 
 mosphere or the non-- removal and destruction of the fsecal discharge 
 of patients. 
 
 Standing water collects on its surface whatever the atmosphere 
 has to contribute, and when it is understood that dust is settling on 
 It through the poisoned air continually it will be understood that 
 none but freshly drawn water should be ever used in cholera times. 
 It is a disease, of which it may be truly said, " Remove the cause 
 and the effect will cease." 
 
 The Feet.— To preserve the feet in a proper condition, they 
 should be frequently soaked, and well washed in warm or tepid 
 water. The nails of the toes should be pared to prevent their 
 becoming inconveniently long, and from growing into the flesh. 
 Malny persons suffer severely from tender feet. This generally arises 
 from the use of thin cotton or silk stockings, and tight boots or 
 shoes, that are not sufficiently porous to permit of the escape of the 
 perspiration. The best treatment is the immediate adoption of 
 worsted stockings or socks, and light easy shoes of buckskin, goat- 
 akin, or some otber equally soft kind of leather. It is highly neces- 
 sary, for the preservation of health, to preserve the feet dey ; persons 
 who are, therefore, exposed to the wet, or who are frequently pas- 
 sengers through the public streets in bad weather, should regard 
 sound and good boots and shoes as the most essential portion of their 
 clothing. In fact, in a hygienic point of view, a wet back should 
 
flV!t4 MINE OP wealth; and, 
 
 .;be less shunned than wet feet. Many persons frequently experidiice 
 extreme coldness and numbness of the feet ; the best remedies for 
 such are exercise and friction. In these cases stockings of flannel 
 or worsted alone should be worn, and should be kept on throughout 
 the night if required. The peculiar and disagreeable odor which is 
 evolved by the feet of some individuals in hot weather, may be 
 removed by the observance of extreme cleanliness, and by joccasion- 
 ully soaking the feet in warm water, to which a small quantity of 
 ichloride of lime has been added. ^ 
 
 RECEIPTS. -^"^ 
 
 BTsH'TROftllf. 'liitJXW !_ 
 
 Astliilia. — This disease is generally brought on (except where it is 
 hereditary) by sudden exposure to heat and cold, to unwholesome air, 
 fetid smells, by hard drinking, full meals, violent exercise, and by cold, 
 damp, and foggy weather. Generally speaking its attacks are confined to 
 the later period of life, and the violence of each fit seldom exceeds two or 
 three hours in duration. Persons thus afflicted should avoid the above 
 causes, keep themselves dry and warm, wear flannel, keep the bowels 
 regular, and the stomach in order/ '^'^'' ^ - tHiii 
 
 '■ Asthma Drailg'hI. — Vinegar of squills half a drachm; ipeca' . 
 iianha wine, fifteen drops ; cinnamon water, one and a half ounces. 
 Mix and take as a draught three times a day. 
 
 Ai^tliBlia ITIixtlire. — Milk of gum ammoniacum, three ounces ; 
 syrup of squills, two ounces ; ipecacuanha wine, one ounce. Mix and 
 take a small teaspoonful, three or four times a day as an expectorant. 
 
 S — A Tonic. — Infusion of cardavilla, three ounces ; infusion of gen- 
 tian, two ounces; simple syrup, one ounce. Mix and take two table- 
 spoonsful three times a day. 
 .g; AsthMia Pills. — Compound iron pills, two drachms ; extract of gen- 
 tian, one drachm ; Mix and divide into sixty pills and take two each night 
 and morning. 
 
 CiBi'C for Asthma. — Saturate some brown paper(that is to say the 
 old fashioned tar brown) in acetic acid diluted, or vinegar, and dry it ofl". 
 When the asthma is distressing, some of this may be burned ; and the 
 §moke breathed. This is a quick relief. 
 
OtriDE FOR THE MILLION. 175 
 
 Astringrent Pills, for Diarrhea. — Alum, six grains; extract 
 of opium, one grain ; powdered catechu, twenty grains. Make into six 
 pills, and take one after each motion 
 
 "Wasli for Weak Eyes.— Compound liquor of alum, half In 
 ounce; rose water, five Ounces; laudanum, sixty drops. Shake we*Il 
 before using — wash the eyes with it two Or three times a day. 
 
 Cough Mixture. — Paregoric, ten ounces ; tincture of castor, four 
 ounces ; laudanum, one ounce ; tinture of cochineal, half an ounce ; oil of 
 aniseed dropped on a lump of sugar, fifteen drops. Mix and take a tea- 
 spoonful or more according tO the severity of the attack, three times a 
 day. 
 
 Compound liead Cerate. — For burns, scalds, excoriations, &c. — 
 Solution of diacetate of lead, three ounces; white wax, four ounces; olive 
 oil, half a pint; camphor half a drachm. Prepare it by adding eight 
 ounces ofthe oil to the melted wax, and as sOoh as it begins to cool, add 
 the solution of lead, and continue the stirring until cold ; then add the 
 camphor dissolved in the remaining portions of the oil. 
 '-' DisinTectlBlg' Agents. — Common copperas which costs but a few 
 •'feents per pound, is perhaps one of the most efficient and econoniical 
 disinfecting agents known. If tWo pounds of copperas be dissolved in 
 ten quarts of Water, and the solution poured into the gutters, sinks, 
 cesspools, and other places where filth necessarily accumulates, its 
 deoderizing power will become speedily and convincingly apparent. 
 Every housekeeper should provide a quantity ofthe article, and keep it 
 constantly on hand, to be used when wanted. The unpleasant odor 
 emanting from the barn yard, and other places where manure is stored 
 or kept during the hot weather, ordinarily experienced during the vernal 
 and summer months, is speedly neutralized by asligWt sprinkling of this 
 solutioUj asiwell as the extremely unpleasant smell engendered by decay- 
 ing animal and vegetable substances in cellars and outhouses, and which 
 it is frequetttly found, diflficult to prevent. Copperas is also an excellent 
 manure. It acts as an absorbent alnd fixer of the gaseous and volatile 
 products of decomposition, and thus becomes an efficient medium of 
 their transportation to the field where they are required to give energy 
 to vegetable life. Sulphuric acid — another cheap article, which like 
 copperas can be obtained of the druggists in any desirable quantity — is 
 also a most desirable article for this purpose. If used in a diluted state 
 and sprinkled over the floors of the stables and other buildings where 
 animals are kept, it will in a short time disinfect the same of all nau- 
 
176 MINK OF WBALTH; AN©, 
 
 seous and unpleasant odors, and render the atftttosphere perfectly pure 
 and sweet. Like copperas it is also a good manure. Another article of 
 great efficiency is found by slacking quick lime to a thick, plastic con- 
 sistency, with water saturated with salt. This is what may be p^'operly 
 called domestic chloride of lime, being in every respect similar to, if 
 not strictly identical with, the chloride of lime found at the stores aqd 
 shops, although it comes at less than one-twentieth the cost. 
 
 To restore the Color of the Hair. — Tincture acetate of iron, 
 one ounce; water, one pint; glycerine, half an ounce; sulphuret potass- 
 ium, five grains. Mix well and let the bottle remain uncovered to pass 
 out the foul smell arising from the potassium. Afterwards add a few 
 drops of bergamot or other essence. Rub a little of this daily into the 
 hair, and it will not only restore it to its original color, but benefit tjje 
 health. 
 
 Cure Tor Sore throat. — Dissolve some powdered borax in one 
 ounce of glycerine and four ounces of hot water, and use as a gargle. 
 It will cure the most inveterate sore throat. 
 
 Choritic Diarrhea. — Pulverised rhubarb, bicarbonate of soda 
 tincture of camphor, each one drachm ; essence of peppermint, two 
 drachms ; sulphate of morphia, ten grains ; white sugar, four ounces ; 
 boi4ing water, one pint. Dose, a tablespoonful twice a day. 
 
 To remove unpleasant odors from the Person.-^Tbe 
 
 unpleasant odor arising from perspiration can be removed eflfectually by 
 putting about two tablespoonsful of the compound spirits of ammonia in 
 a basin of water, and washing the face, hands and arms in it; it will leave 
 the skin as clean, sweet, and fi'esh as one could wish. It is not only 
 perfectly harmless and cheap, but more efficacious than any of the costly 
 unguents and perfumes of the day now in use. 
 
 Disintectin^ Powder. — Thoroughly mix one hundred pounds 
 of finely pulverized quick lime, twenty pounds of dry charcoal powder, 
 ten pounds of dry sawdust or peat, and half a pound of crude carbonic 
 acid. The acid is to be first stirred into the sawdust, and then added to 
 the other ingredients, and the powder distributed in infected places, 
 thoroughly purifies them. 
 
 Water Purifier. — A teaspoonful of powdered alum thrown into 
 
 a pailful of muddy or turbid water will precipitate the impurities to the 
 
 bottom, leaving tiie water clear and all the better for drinking purpoaes 
 
 on account of the alum. 
 
 at iifw }i ^qo>i dijs »iMmm» 
 
GUIDE FOR THE MILLION". ^ff 
 
 malignant Scarlet Fever and iSore Throat.— Mix two 
 
 tablespoonsful of capsicums, with one teaspoonful of salt, infused for one 
 hour in a pint of boiling liquid composed of equal pai'ts of water and 
 rinegar. Strain when cool. If the case is a very serious one take half 
 an ounce for an adult every half hour. The same to be taken as a gargle. 
 ClironiC [Diarrhea may be permanently cured by a diet of pure 
 cow's milk, or such articles as bread and milk — in which milk is mainly in 
 use but for drink milk only must be taken. This must be faithfully fol- 
 lowed out for three weeks. 
 
 Toothache cured instantaneously.— Dissolve one part of 
 mastic in one part of ether. A yellow oily substance is the result, which 
 is to be kept in a well stoppered bottle. Saturate a small piece of cotton 
 rOf the size of the cavity in the tooth, and introduce it without painful 
 pressure, so as to fill the cavity exactly. The ether evaporates while 
 the rosin remains protecting the tooth from the action of air and food 
 taken into the mouth. .qinAlvJ to tfjl'.tii> "^ 
 
 To cure HiCCOUg^h or HiiCi;uii.^Tl)i's^ spasm is caused by flat- 
 ulency, indigestion, and acidity. It may be relieved generally by a 
 sudden fright or surprise, or any sudden application of cold, also by 
 Swallowing two or three mouthfuls of cold water, by eating a small 
 piece of ice, taking a pinch of snufiF, or anything that excites coughing. 
 
 Cure tor iSnake Bites. — Make a paste of ipecacuana and apply 
 to the bite. This simple remedy has performed some wonderful cures 
 not only of bites from venemous snakes, but also of stings of scorpions, 
 centipedes, and various poisonous fish. Equally efficacious is it to 
 bathe the wound with strong liquid ammonia, and then apply a linen 
 cloth saturated with the same to the affected part. 
 
 Cure ibr Burns and Scalds.— Dissolve from twenty to forty 
 grains of crystalized nitrate of silver in an ounce of water, and apply 
 it to the burn or scald (over the whole surface) with a camel's hair 
 brush. It immediately furnishes a complete protection to the inflamed 
 surface, subdues thep^ip, arrests the serous discharge, and promotes 
 Ik speedy cure. < ')o f.rin 
 
 Rheumatism. — A slight attack of rheumatism can be readily 
 checked and cured by dissolving half an ounce of camphor m eight 
 ounces of spirit of turpentine, and thoroughly rubbing the parts af- 
 fected morning and evening with it, and covering with flannel. If the 
 attack is a very severe one then take one ounce of g^um' guiacum in 
 
^^§ MINE OF WEALTH ; AND, 
 
 powder and infuse it in a bottle of rum. Take half a gill at night as a 
 perspirant, and keep well covered. 
 
 Remedy lor Yelloir Fever. — In the incipient stages of yellow 
 fever, a teaspoonful of pulverized charcoal taken three times a day in a 
 glass of water will eflFect a cure. And where it is prevailing as an 
 epidemic, by taking the cha,rcoal in the above manner it will act as a pre- 
 ventive. 
 
 To Destroy Stomach Worms. — Turpentine taken in doses 
 from ten drops for a child of three years of age, to a dessert spoonful, 
 according to the age of the pei'son, taken in the morning fasting, next 
 day an ordinary dose of rhubarb, the turpentine and rhubarb to be 
 thus taken alternately for three days each will destroy stomach worms. 
 During the time of taking the turpentine and rhubarb it is necessary to 
 avoid liquids of all kind as much as possible, and also abstain from 
 eating greasy food. 
 
 To Cure attacks of Cramp.— Persons when attacked with 
 cramp, whether in the feet, legs, stomach, or any other part will obtain 
 immediate relief by holding in the hand a stick of rolled brimstone, when 
 it comes on. At such time the brimstone crackles and emits an offensive 
 odor, which is not the case unless the cramp is present. If the attack 
 is severe, the brimstone as soon as touched breaks into pieces ; after the 
 same piece has been used several times, it loses its power and a new 
 piece must be resorted to. To lay it in the palm of the hand is suificient. 
 It does not relieve from pain by applying it to the part affected 
 with cramp. 
 
 Excellent Fumig^ator. — A few spoonsful of fresh ground 
 coffee spread and exposed on a plate, and burned with a red hot iron is 
 a safe, and pleasant fumigator. It will immediately destroy any foul air 
 or smell existing in the room and has a tendency to promote a healthy 
 atmosphere for siok persons to inhale. ' 
 
 Cooling ]>rink. — Cream of tartar, two ounces; two lemons 
 peeled and squeezed, white sugar, four ounces ; place in a stone jug or 
 vessel that will not crack and four or six quarts of boiling water. Let 
 cool and bottle for use. Instead of sugar, three tablespoonsful of rasp- 
 berry vinegar and six ounces of honey can be used — it gives a richer 
 flavor. The above is excellent in case of fever. "* 
 
 Cure for Corns. — Roast a clove of garlic on a bright coal or m 
 botashee.; appply it to the cora and tie. on with a piece of cloth just 
 
GUIDE FOR THE MILLION. 179 
 
 before going to bed. Renew the application two or three times in the 
 twenty four hours washing the foot on removing the old garlic. After 
 a few days steady application the thick skin which forms the horny 
 coating of the corn will disappear, and the corn itself, no matter how 
 inveterate will be softened to such a degree that it can be loosened and 
 wholly removed with the finger nail, 
 
 Anotlier, — Dr, Hall in his Journal of Health says — "Never let 
 anything harder than your finger nail touch a corn. The worst kind 
 are controllable as follows ; — Soak the feet in quite warm water for 
 half an hour before going to bed, then rub on the corn with your finger, 
 for several minutes, some common sweet oil. Do this every night and 
 morning. Bind on the corn during the day two or three thicknesses 
 of buck skin, with a hole in the centre to receive the corn. In less than 
 a week, in ordinary cases, if the corn does not fall out, you can pinch it 
 out with your fingernail." 
 
 Casreiba* Tootfe-achie.-— Eflfectual where there is no rheumatism; 
 Impalpably powdered alum, two drachms ; nitrous spirits of ether, sevea 
 "drachms f mix well and apply to the tooth. 
 
 Cure for ttie §tilig' of a Bee.— Instant relief can be obtained 
 
 by pressing on the place stung with the tube of a key. This extracts 
 the stiug and relieves the pain, and the application of common spirits 
 of hartshorn will immediately remove it. 
 
 Tonic for Indigestion. — Twenty grains each of rhubarb, gen- 
 tian, cartoriate of iron, and Spanish liquorice ; pour on them a pint 
 of boiling water, and take of the cold infusion two tafelespoonsful three 
 times a day,. 
 
 fiime water. — Quick lime, one part ; water, sixteen parts ; mix, 
 and after a short interval, shake well^ then let stand to settle and 
 decant the clear liquid. This article should be both made and kept in a 
 close vessel. 
 
 SlMelling §alts. — Subcarbonate of ammonia, eight parts ; put it 
 in coarse powder into the bottle, and pour on it oil of lavender one 
 part, keep well stopped. 
 
 Blood Purifier. — Take of white sugar, rice and starch each eight 
 ounces; ground sarsaparilla six ounces, ground senna, four ounces; 
 finely pulverize the whole separately, then mix them well and take a® 
 « dose a tablespoonftil three times a day. 
 
180 MINK OF WEALTH; AND, 
 
 Instant Relief liininient. — No family should be without this 
 
 preparation. It is invaluable in the removal of pains of any kind. It 
 must be well rubbed in, and but a small quantity used at a time as it is 
 very penetrating. Where the pain is internal in addition to tlie out- 
 ward application from twenty to thirty drops can be taken on some 
 sugar : Alcohol, ninty-five per cent, half a gallon ; cayaput oil and 
 essence of capsicum, each half an ounce ; of cloves and oil of sassafras 
 each half one ounce ; oil of cedar, one drachm. — Mix well and keep well 
 stoppered. 
 
 Purgative Pills. — Colocinth, eight grains; calomel, three 
 grains ; rhubarb eight grains ; — make into three pills. 
 
 For Parking:, Teethings and Botrel ConipSaint in 
 Children. — Calcined magnesia, one scruple ; powdered rhubarb, 
 thirty grains; carbonate of soda, fifteen gains; essence of mint, five 
 drops ; water two ounces. Mix well and always shake up before giving. 
 Dose, a teaspoonful every two hours until relieved. 
 
 Hooping Cough Half a scruple of cochineal, one scrapie salt 
 
 of tartar, one gill of pure water ; mix well together and sweeten with 
 loaf sugar. A teaspoonful three times a day is a dose for a child. 
 
 To Ulake the Hair Grow. — This preparation has met with 
 most flattering success where every thing else has failed : — Tincture 
 cantharides, two ounces ; proof spirit, two ounces ; mix well, then cold 
 drawn castor oil, two and a half ounces ; sweet oil, two and a half ounces ; 
 best French brandy, two ounces ; add a few drops of bergamot. Mix 
 the whole well and apply to the head daily. 
 
 €iolden Ointment, for Piles, 8ores, &c.— Clear white lard 
 one pound ; brown beeswax, eight ounces ; camphor, laudanum and 
 areganum each one ounce ; alcohol, five ounces. Melt the lard, bees- 
 wax and camphor and then add in the other ingredients whilst milk 
 warm. Mix well and preserve in tin boxes. Apply three times a day. 
 
 Chilblain Ointment. — Ointment of nitrate of mercury, one 
 ounce ; camphor, one drachm ; oil of turpentine, two drachms ; oil of 
 olives, four drachms ; mix well together, and apply by gentle friction 
 two or three times a day. 
 
 Cough mixture. — Dose a teaspoonful in a little warm tea 
 whenever the cough is troublesome. Tincture of tolu, a quarter of an 
 oonce; paregoric elixir and tincture of squills, each half an ounce;, 
 gyrup of white poppies, one oauGe. Mix welL 
 
GUIDE FOR THE MILLION. 181 
 
 ^, — As a draught, to be taken in a little warm tea at night on going 
 to bed — syrup of poppies, one dessert spoonful, of antimonial wine 
 twenty drops ; — this is for a single dose. 
 
 A FistMla Specific. — Sulphate zinc one ounce; sulphate copper 
 one ounce; best, gunpowder one ounce ; warm water one quart. 
 
 WaHU de Cologne. — Oil of bergamot, one ounce ; oil of cedar, one 
 ounce ; oil of orange peel one ounce ; oil of lemon peel one ounce ; oil 
 of orange flowers one ounce; oil rosemary fifty drops ; camphor, six 
 grains ; spirits of wine sixty degrees above proof, three quarts. Shake 
 well about fifteen minutes and then let stand a fortnight without stirring ; 
 filter and put in eau de cologne bottles. 
 
 Fever and Ague Mixture. — Peruvian bark, two ounces ; sal 
 tartar or salts of Wormwood (either) twenty grains ; snake root, twelve 
 drachms ; alcohol, eight ounces ; water, eight ounces. Digest fortwenty- 
 four hours, shaking occasionally. Dose from a tablespoonful to a wine- 
 glassful three times a day. 
 
 ©issBiiecting" Fluid. — Mix one half of a pound of chloride of 
 lime, and one quarter of an ounce of sulphuric acid in one gallon of 
 tvater. Shake well before using. This solution sprinkled about yards, 
 or rooms of houses will remove all foul or putrid smells, and is an excel- 
 lent preventive to the spread of cholera and other contagious diseases. 
 
 Cure for l>ruilkeMliess.' — Sulphate of iron, five grains ; mag- 
 nesia, ten grains ; peppermint water, eleven drachms ; spirit of nutmeg, 
 one drachin. Take a teaspoonful twice a day for a few weeks or months 
 for inveterate topers and it will efi'ect a perfect cure. 
 
 FIsEOr Altous. — Take twenty drops of muriated tincture of iron 
 Ihrco times a day — after the third day increase the dose to twenty-five 
 dropt^ ; wash the teeth well after taking otherwise the enamel will be 
 injured. This will cure most severe cases by taking it«as above and 
 with royula.rity. 
 
 BiiMEaedj^ ihr CliilbSains. — Boil some turnips, and mash them 
 until reduced to a pulp ; put them into a tub or large basin, and put the 
 feet into ihem, also as hot as can be borne, for a short time before going 
 to bed. persevere in doing this for a few nights, and the itching and ir- 
 ritation of the chilblains will be cured ; of course this must be before the 
 chilblains are broken. 
 
 For llae Ca'oup. — Saturated tartar of antimony two grains ; calo- 
 mel one grain. Mix in a marble mortar with ten grains of fine sugar. 
 
182 MINE OP WEALTH; AND, 
 
 Olive Ointment, for sore, weak or inflamed £yes. — 
 Fresh unsalted butter, three ounces ; white wax, half an ounce. Melt 
 them together on a plate and then add, red precipitate two and a half 
 drachms ; camphor, one drachm ; zinc, one drachm ; olive oil, twelve 
 drops. Mix all well in together until quite cold. Put a small bit on the 
 eyes on going to bed at night and place over it a bandage wetted with 
 cold slippery elm water. 
 
 Congh Syrup, and for Sore Lungs.— Take the outside 
 shaggy bark of the sweet Hickory tree (white hickory) and put in a 
 large pot with plenty of water ; boil from six to eight hours to extract 
 and concentrate. Add white sugar^whilst yet warm, just enough to 
 make sweetly palatable. Dose, a wine glassful three or four times a 
 day according to the severity of the attack. ' 
 
 Diarrhea mixture. — Tincture of ginger, three ounces ; essence 
 anise, essence of peppermint, and paregoric each half an ounce. Mix 
 well. Take a teaspoonful every half hour until relieved, and two or 
 three doses afterwards. 
 
 2. — Smartweed, two parts ; tansy one part ; ginseng, one part : make 
 into a strong tea and drink about one third or half a teacupful every 
 half hour or hour according to the severity of the attack. Thousands 
 have used this with beneficial effect. 
 
 3. — A strong tea made from the bark of the Cashu fruit tree. A 
 half a tumbler every hour until relieved. The Indians of Central and 
 South America use this in preference to all other other remedies. It is 
 effectual. 
 
 To remove Warts. — Rub the warts at night going to bed with 
 the following ointment — ^Nitrate mercurial ointment, one drachm ; arsen- 
 ical powder, one gi'ain. It will effect a safe and speedy cure of them. 
 
 Severe ]>ysentry. — Four grains of Dover's powders every two 
 hours until relieved. Give also one or more ounces of either Gum 
 arabic, linseed or starch water, with a few drops of laudanum. 
 
 3. — Take a tumbler of cold water and thicken with flour to the con 
 sistency of cream, and drink it. Repeat several times during the daj 
 and as often as thirsty. 
 
 3. — Take a teacup half full of vinegar and dissolve in it as much salt 
 as it will bear keeping the salt a little in excess. Add boiling water 
 until the cup is two thirds full. Skim it and let cool, then bottle down 
 for use. Dose, tablespoonful three times a day. 
 
GUIDE FOR THE MILLION. 183 
 
 Suspended Animation.— In cases where a body is found in a 
 suspended state, and life is seemingly extinct, the chief remedy consists 
 in cupping the temples or opening the jugular vein, and so relieving the 
 head of the blood which accumulates in its superficial veins in conse- 
 quence of the ligature. Where the body is cold, from having been long 
 suspended, friction, and the other means used for restoring the animal 
 heat in drowned persons, should be likewise resorted to. Electricity or 
 galvanism may also be of service. 
 
 For a $$wollen Face arising^ from Toothaclae.— Get a 
 
 poppyhead, and boil it in about a pint of water, and bathe the face with 
 it, as hot as you can bear it, twice a day ; the swelling will go down in 
 two or three days. 
 
 Chloride of liime left standing in an open vessel will keep 
 places and rooms sweet, that are liable to be disagreeable to the smell. 
 
 Healing Ointment for IWounds. — Take a quarter ounce of 
 white wax, and a half an ounce of spermaceti, and put them in a small 
 basin, with two ounces of almond oil. Place the basin beside the tire 
 till the ingredients aredissolved ; when cold the ointment is ready for use. 
 
 Remedy for Deafness. — Cleanse the ear out thoroughly by 
 means of a pledget of lint or cotton with warm water ; afterwards soak 
 apiece of cotton in some glycerine, which insert in the ear ; after a few 
 applications you will find relief. Grlyeerine is the sugar of oil. 
 
 Cure for Cold Feet. — Almost any one may protect themselves 
 from chilled feet in walking who insert horsehair with the soles of 
 their stockings after the manner of running heels. 
 
 liO^V Spirits. — The best remdey is one teaspoonful of spirits of 
 lavender, and drops of spirits of hartshorn in half a wine glassful of cold 
 water. 
 
 Bilious Powder. — ^Potophelia, two grains ; sectarine aloes, half 
 a grain ; cream of tartar a teaspoonful. Mix well. One dose. 
 
 Foul .^toanach or derangement of the L«iver. — Soda, 
 rhubarb, and pulverized peppermint each one ounce. Mix well. Take 
 a teaspoonful every morning for three successive mornings, repose for 
 three and again repeat until relieved. 
 
 Boils.— Boils and their kindred symptoms of inflamation may be 
 arrested by creosote — it is an effectual local remedy, but if a core has 
 formed the only remedy is its riddance by the poultice. 
 
1S4 MINE OF WEALTH; AND, 
 
 Cant* cr. — The efficacy of figs in hastening the absorption of in- 
 fi n mat ory particles in a cancerous sore is indisputable. Raw bruised 
 ripe, cold cranberries are also an excellent application. A confirmed 
 cancer may bo taken out without using the knife by a plaster of ar- 
 st^nio co\'ered with cobweb, and properly protected. Keep it on and 
 linio will take it out. 
 
 r 
 
 Cla'<i|>p<cd ISands. — Five grains of bismuth thoroughly incor-' 
 purato(l with an ounce of simple cerate is a speedy cure. 
 
 Cssvc tfbr Felons. — As soon as the parts begin to swell get the 
 tiiictiiR! of lobelia, and wrap the affected part with a cloth saturated thor- 
 oughly with the tincture, and the felon is dead. 
 
 I?I"\l9ire to R^-iitore the Appetite. — ^Gentian root sliced, 
 quarter of an ounce ; fresh orange and lemon peel, each one ounce; tinc- 
 lure of rhubarb one ounce ; compound tincture of cardamons half an 
 ounce ; spirits of red lavender, quarter of an ounce ; boiling water one 
 piiu. Tour the water on the gentian and peels, and macerate for two 
 l;.)U"s; strain, and add the other ingredients; and if it be wanted very 
 ( !ear. it may be filtered through blotting paper; lastly, add two ounces 
 of lump sugar. Dose. A small wine-glassful early in the morning or 
 shortly before dinner. 
 
 A cure iov Blistered Feet. — Rub the feet, at going to bed, 
 with spirits mixed with tallow, dropped from alighted candle into the 
 palm of the hand. On the following morning no blisters will exist. 
 
 A good CJargle for sore Throat. — Tincture of myrrh, two 
 diachnis; common water, four ounces; vinegar, half-an-ouuce. Mix. 
 
 Itemedy Ibr a Sprain. — Take camphorated spirit, common 
 vinegar, spirits of turpentine of each, one ounce. 
 
 ISeareBiss from Deficient iSecretion of W^ax.— Take oil 
 of turpentine, half a drachm ; olive oil, two drachms. Mix. Two 
 
 r,i<>ps to be introduced into the ear at bed-time 
 
 ISSeeding at the I¥ose. — To stop this malady, which is some-' 
 times alarming, it is recommended by Dr. Negrier (who has extensively 
 ivied it) simply to elevate the patient's arm. — The explanation is based 
 upon physiological grounds ; the greater force required to propel the 
 biood through the vessels of the arm when elevated, causes the pres- 
 sure upon the vessels of the head to be diminished by the increased 
 action which takes place in the course of the brachial arteries (the ar- 
 teries of the arms). If the theory be sound, both arms should be ele- 
 vated. 
 
GUIDE Ton THE MILLION. 18f 
 
 Cholera asftd Boirel Complaonfs. — Rhubarb powder half 
 a drachm; calcined magnesia one dram ; paregoric elixir one ounce; 
 peppermint water half a pint. Mix and shake up, and take two table- 
 spoonsful every three hours till relieved. — The following is a better 
 prescrij)tion for the same purpose : — Take of chalk mixture eight ounces: 
 aromatic confection one dram; compound tincture of camphor three 
 draclims ; oil of carraway three or four drops. Mix. Take two table- 
 spoonfuls every three hours, or oftener, if the pain and purging is urgent. 
 A teaspoonful is a dose for young children, and one tablespoonful for 
 those of ten or twelve years of age. 
 
 Ear Ache. — Sometimes ear ache is connected with chronic ulcera- 
 tion in the internal and external part of the eai*, when injections of 
 warm Avat<n- and soap are advisable. In this case, there is sometimes a 
 constant foetid discharge, for which the following mixture is recom- 
 mended : — Take of ox-gall, three drachms : balsam of Peru, one drachm 
 Mix. A drop or two to be put into the ear with a little cotton. ' ' 
 
 For !§hortness of* Breath, or DifilciiU Breathing^. 
 
 Vitrolated spirits of ether, one ounce ; camphor twelve grains. Make 
 a solution, of which take a teaspoonful during the paroxysm. This is 
 usually found to afford instantaneous relief in difficulty of breathing, 
 depending on internal disease, and other causes, where the patient, from 
 a very quick and laborious breathing, is obliged to be in an erect pos- 
 ture. 
 
 Sedative C^mtment. — The violent local irritation which 
 often follows the application of blisters to the surface of children, is a 
 serious objection to their use, iand requires that particular care be taken 
 to lessen the liability of sloughing, &c. Should, however, the ulcer be 
 irritable, the following ointment thickly spread on lint will be found ser- 
 viceable ; — Lime water, oil of almonds, of each, half an ounce ; mix . 
 well together, then add prepared lard one ounce. 
 
 Seidlits Powders. — Two drachms of tartarised soda and two 
 scruples of bicarbonate of soda for the blue packet, and thirty grains of 
 tartaric acid for the white papers. 
 
 Rose liBp ^alve. — Eight ounces sweet almond oil, four ounces 
 prepared mutton suet, half an ounce white wax, two ounces spermaceti, 
 twenty drops otto ; steep a small quantity of alkanet root in the oil, 
 and strain before using. Melt the suet, wax, and spermaceti together, 
 then add the coloric oil and otto. 
 
186 MINE OF wealth; AND, 
 
 A Valuable Receipt for the Tic Dolor eux.— Take half a 
 pint of rose water, add two teaspoonful of white vinegar, to form a lo- 
 tion. Apply it to the part affected three or four times a day. It re- 
 quires fresh linen and lotion each application ; this will, in two or 
 three days, gradually take the pain away, 
 
 [At least three hundred " infallible cures" for the doloreux have been 
 discovered. The disease arises from such various causes, that no 
 remedy can be relied upon. Carbonate of iron cures one ; quinine 
 another ; upon a third these remedies have no effect. The remedy 
 here suggested is safe and simple.] j, 
 
 To Cure the 8tiiig of a Wasp. — Apply oil of tartar, or solu- 
 tion of potash, to the part affected, and it will give you instant ease. 
 
 To prevent Infection from Typhus Fever. — Six drachms 
 of powdered salt-petre, six ounces oil of vitrei ; mix them in a tea-cup 
 by adding one drachm of the oil at a time. The cup to be placed during 
 the preparation on the hearth, and to be stirred with a tobacco-pipe. 
 The cup to be placed in different parts of the room. 
 
 An excellent Remedy for iSprainsi. — Put the white of an 
 egg into a saucer, keep stirring it with a piece of alum about the size 
 of a walnut until it becomes a thick jelly ; apply a portion of it on a 
 a piece of lint or tow large enough to cover the sprain, changing it for 
 a fresh one as often as it feels warm or dry ; the limb is to be kept in 
 an horizontal position by placing it on a chair. 
 
 For Rheumatism^ Bruises, &.C. — One raw egg well beaten, 
 half a pint of vinegar, one ounce of spirits of turpentine, a quarter of an 
 ounce of spirits of wine, a quarter of an ounce of camphor. These in- 
 gredients to be bqaten well together, then put in a bottle and shaken 
 for ten minutes, after which, to be corked down tightly to exclude the 
 air. In half an hour it is fit for use. Directions ; — To be well rubbed 
 in, two, three, or four times a day. For rheumatism in the head, to be 
 rubbed at the back of the neck and behind the ears. This liniment can 
 be made at home for twenty five cents ; if not made at home, the drug- 
 gist should be told to follow the prescription exactly. 
 
 Antidote Against Poison. — Hundreds of lives might be saved 
 by a knowledge of this single receipt. A large teaspoonful of mustard 
 mixed in a tumbler of warm water, and swallowed as soon as possible, 
 acts as an instant emetic, sufficiently powerful to remove all that is 
 lodged in the stomach. , , . , ... . , 
 
GUIDE FOR THE MILLION. 187 
 
 . Pain^i, In the Stomach. — Sudden spasmodic pains in the 
 stomach may be safely relieved by swallowing one or two small wine- 
 glassesful of rum. Whereinflamation exists, it should not be given. 
 
 ' Treatment ol* Bruises. — The best application for a bruise, be 
 it large or small, is moist warmth ; therefore a warm bread and water 
 poultice, or hot moist flannels, should be put on, as they supply the skin 
 so that it yields to the pressure of the blood beneath, and thereby the 
 pain is lessened. If the bruises be severe, and in the neighborhood of a 
 joint, it is well to apply some leeches on grown-up persons, but not on 
 young children. The poulticing or fomenting should be continued so 
 long as the pain and swelling remain ; and it may be sometimes neces- 
 sary to put on the leeches a second, or even a third time. If the bruise 
 be a joint, the poulticing will often require to be continued longer, on 
 account of the stiffness which usually remains for some time; and when 
 left off it is well to wrap up the joint in a soap plaster. If the bruised 
 part be on the knee or ankle, walking should not be attempted till it can 
 be performed without pain. A " black eye," is generally no more than 
 a bruise of the eyelids, spreading more or less oyer the face, according 
 to the size of the instrument by which it is inflicted. The great num- 
 ber of persons who get a black eye deserve it, and so for as I am aware 
 there is no remedy save warm bathing, which will hasten its removal, 
 but it is often a very tedious business. 
 
 To correct Offensive Breath. — Nothing is so good as con- 
 centrated solution of choloride of soda. From six to ten drops of it in 
 a wine-glassful of pure spring water, taken immediately after the opera- 
 tions of the morning are completed, will instantly sweeten the breath, 
 by disinfecting the stomach, which, far from being injured will jbe bene- 
 fited by the medicine. If necessary, this may be repeated in the mid- 
 dle of the day. In some cases the odor arising from carious teeth is 
 combined with that of the stomach. If the mouth be well rinsed with 
 a teaspoonful of the solution of the chloride in a tumbler of water, the 
 bad odor of the teeth will be removed. 
 
 Antidote ibr Rattlesnake Poison. — The following is an 
 infallible cure for the poison of a rattlesnake bite ; — Four grains of the 
 iodate potash : two grains of corrosive ^sublimate : five drachms of 
 bromine ; Mix together, and keep the mixture in a glass stoppered vial, 
 well secured. Ten drops of this mixture, diluted with a teaspoonful of 
 brandy, constitute a dose : the quantity to be repeated, if necessary, 
 according to the exigencies of the case. 
 
'1^8 MINE OP WEALTH; AND, 
 
 JDiptlicria. — A kind of throat disease, whicli has recently made 
 its app3iiraace in the United States aad Earope, and proved very fatal. 
 It consists in the formation of a false peculiar membrane, the origin of 
 which is somewhat obscure ; it attacks the tonsils, part of the tongue 
 the pharynx, the epiglottis, the larynx, and the trachea: causing suffo- 
 cation by stopping the air passage. It has occurred in localities where 
 po mnglignant and fatal a form of disease could scarcely have been 
 looked for: where the surrounding country was open and beautiful, and 
 the soil dry, and the persons attacked were not among the most wretched 
 and ill-fed. Its character is peculiarly treacherous and insidious, 
 being first so slight as to be scarcely noticeable. By the time medical 
 advice is sought, the peculiar exudation has reached the air passages, 
 and death shortly ensues often by syncope, when the case appears to be 
 progressing favorably. Hitherto, medical measures have been attended 
 with but little success ; the best is unquestionably the application of 
 strong caustic to the throat at the earliest possible period ; hydrochloric 
 acid is recommended; this appears to stop the progress of the false 
 membrane; but when this has reached the trachea, and bronchih there 
 is little hope for the patient. It is believed by some that this disease 
 is to the respiratory membrane what thrush is to the intestinal, having 
 a confervid origin, and that the effect of the poison, when absorbed is 
 in its elimination, to set up an aestnenic inflamation, like croup. Hence, 
 the employment of counter irritation, leeches to the trachea, chlorine 
 gargles, with the administration of port wine, quinine, and chlorine of 
 potash, would seem to be the most rational mode of treatment. Some 
 advocate the employment of emetics, and some tracheoray. 
 
 Disgiissimg" taste of IVIedicines. — Dr. Polli recommends a 
 means, founded on the physiological fact that a strong impression on 
 the nerves, whether of vision, hearing, or taste, renders that which 
 follows less perceptible. Instead of applying to the mouth, therefore, 
 agreeable substances after swallowing nauseous medicines, we should 
 prepare it before, in order that the taste of the medicine may not be 
 perceived. Aromatic substances, chewed just before, as orange or 
 lemon peel, &c., effectually prevent castor oil, &c., being tasted. In pre- 
 paring the mouth for bitters, licquorice is the only sweet that should be 
 used, the others producing a peculiarly disagreeable compound taste. 
 
 Dental Meural^ia. — Acetate of morphia one and a half grains, 
 acetic acid two drops, and eau de Cologne two drachms. A little of this 
 mixture placed in the ear in cotton, in the ear of the same side as that 
 in which the dental neuralgia prevails, is of remarkably efficacy. 
 
GUIDE FOR THE MILLIONi 189 
 
 IVaptha in Ringirorill. — Dr. Chappelle says he has found the 
 following procedure the most successful of any that he has tried ; — The 
 hairs are to be cut short, the creamy fluid let out of the pustules, and 
 the crusts removed by linseed poultices. The denuded surface is then 
 to be covered with a thin layer of oil of naphtha, over which a flannel 
 compress is io be placed, the whole being secured by an oil>silk cap. 
 ^e application is to be renewed twice a day, first well washing the 
 parts with soap and water ; and the surface of the scalp is to be care* 
 fully searched, in order to detect any small favous pustules that may 
 have appeared. These must be pricked with a pin, the matter removed, 
 and the surface covered with the oil. This evolution of pustules is suc- 
 cessive, so that the hair must be kept short in the vicinity, that their 
 advent may be watched. This application secures the rapid absorption 
 of the pustules ; but when the scalp is too tender to bear it, it should 
 be mixed with other less irritating oils, of which the huile de cade (em-* 
 pyreumatic oil of juniper.) is one of the best. 
 
 Variolct ,' dr*, 
 
 Small PoX. — This disease comes on with the usual symptomg 
 of inflammatoi'y fevel*. About the third day, red spots, resembling 
 flea bites, make their appearance on the face and head, and gra- 
 dually extend oVer the whole body. About the fifth day small 
 circular Vesicles, depressed in the centre, surrounded by an areola, 
 and containing a colorless fluid, being to form, when the feverish 
 symptoms abate ; about the the sixth day the throat becomes sore; 
 about the eighth day the face is swollen, and about the eleventh day 
 the pustules acquire the size of pea, and cease to enlarge, the matter 
 which they contain becomes opaque and yellow, a dark central spot 
 fotms on each, the swelling of the face subsides, and secondary 
 symptons of fever come on ; the pustules become rough, break and 
 scab over, and a dark spot remains for some days, often followed by 
 permanent indentation. At the end of the sixteenth or eighteenth 
 day, the symptoms usually disappear. In the confluent smallpox, the 
 pustules caolesce, the eruption is irregular in its progress, and the 
 inflammatory symptoms are more severe, The treatment of ordinary 
 
^^b MINE OF WEALTH; AND, 
 
 cases of smallpox resembles that mentioned above for ehickenpox. 
 AVhen great irritability exists, small doses of morphia, opium, or 
 campbor, may be administered, and obstinate vomiting arrested by 
 effervescing saline draughts. The application on the third day of a 
 mask formed of thick muslin, covered with mercurial ointment, 
 and having holes cut out for the nostrils, eyes, and mouth, will 
 effectually prevent "pitting." Gold leaf is also applied for the 
 same purpose. 
 
 Chicken Pox. — An eruptive skin disease, consisting of smooth. 
 vesicles of various sizes, which afterwards become white and straw 
 colored, and about the fourth day break and scale off. In hot 
 weather the discharge sometimes becomes purulent, and at others 
 the eruption is attended with considerable fever. The treatment 
 consists in the adoption of a light vegetable diet, and in the ad- 
 ministration of mild aperients and cooling drinks. 
 
 Cow Pox. — This disease was proposed as a substitute and pre- 
 ventive of smallpox. Dr. Jenner in 1798. The success which has 
 followed its artificial production has nearly led to the extinction of 
 smallpox in England. The process of vaccination is similar to that 
 of inocculation for the smallpox, before noticed. About the third 
 day the puncture usually becomes red and elevated, and continues 
 to enlarge and become vesicular, until at about the 8th or 9th day, 
 it is at its height, and the vesicle is surrounded with a florid areola. 
 About the 11th or 12th day these symptoms decline ; the centre 
 of the pustule becomes brown, and a dark scale gradually forms 
 and separates, leaving the arm as heretofore. This disease seldom 
 requires medical treatment ; but should febrile symptoms come on, 
 an aperient may be given. 
 
 Care of Sleeping Apartments. — It is of great importance that 
 sleeping rooms should be frequently and thoroughly ventilated. 
 There are many of the European practices, which in this particu- 
 lar, are superior to our own. In Italy, for example, it is the cus- 
 tom to take care that a separation of all the oloths that have been 
 used during sleep be effected, and thus separately suspended from 
 the windows, so as to get the benefit of free and full exposure to the 
 purifying influence of the atmosphere. Many are the contrivances 
 of modern ingenuity for the purpose of insuring an unobstructed cir- 
 
GUIDE FOR THE MILLION. 191 
 
 culation of air in rooms — but where tliere is a door, and a window, 
 and a chimney-place, all these contriyances may be dispensed with. 
 Let the windows of the bed room, however, be so constructed, as 
 that they shall be capable of being drawn down as well as pushed 
 up ; and let it always be recollected, that no effectual ventilation can 
 be accomplished without this plan of admitting condensed and 
 purer, and giving exit to lighter and impurer atmospheric matter 
 A good mode of airing bed-rooms, in which persona are constantly 
 sleeping, is that of pumping them, as it is called ; or waving the 
 door backwards and forwards for some minutes together, so as by 
 agitation to favor the universal diffusion of the admitted air. 
 
 Avoid Exteemes op Heat and Cold. — The extremes of hot 
 and cold are unfavorable to constant industry, but much may be 
 done by intellectual beings to obviate the tendencies of climate, A 
 great deal of time is wasted in winter, in hovering over the fire 
 and talking of the cold : in delaying to set about a piece of work, 
 because it requires one to leave a warm room. But a little resolu- 
 tion will remedy all this. You can make yourselves as comfortable 
 by taking your work or book, and sitting at a moderate distance 
 from the fire, as by hanging idly over it ; and if you run off briskly 
 after what you need, the exercise will warm you better than the 
 parlor fire. 
 
 Attention TO Health in Youth. The most precarious period 
 of life is said to vary from the ages often to twenty-one years, when 
 the frame is most prone to deformity; but particularly from ten to 
 fifteen, when the body is in its active state of growth. The most 
 frequent cause of deformity at this most dangerous period is the 
 over-exercise of the mind, to the neglect of the T^ody, augmented in 
 the female sex by the baneful use of stays. " Many are the chil* 
 dren," says a physician, "who have been born healthy and robust, 
 the pride and hope of fond parents, havingthe rosy hue of health 
 upon the cheek, the sparkling eye and laughing mouth; happilles^' 
 and enjoyment, the certain attendants upon robust health, plainly 
 marked upon their countenances; the voice, the active romping 
 motion of the body, confirm it ; but wait a little while, until the 
 approach of the assidious age, the period when the body is at 
 its highest progress of upward growth, the muscular fibres being 
 
192 MINE OP WEALTH ; AND, 
 
 still lax, the bones comparatively soft, when the powers of the 
 system are so severely tried, nature requiring to be supported by 
 the most careful watching and utmost aid of science, in supplying 
 anlT regulating the quality and quantity of air, food and exercise, 
 so requisite at this period; whereas, instead of such judicious 
 attention, we often find that the too fond parent, ever and wholly 
 absorbed with the mental education of his offspring, to the entire 
 neglect, and even sacrifice of his bodily frame, at this most 
 dangerous stage of his life, often fancies that it is the best age tor 
 mental training and activity; consequently, taxes both the mind 
 and body of the youth to the utmost, by forcing him to employ all 
 the hours of the day in study. " 
 
 Rut.es For a Sick Room: — 1. A sick room should be kept very 
 Bweet and airy ; there should never be a close smell in it ; if the 
 weather is warm enough, let the the door or windoAV be open ; 
 if cold, let there be a small fire ; the chimney should nevxr-Ue 
 stopped up, »i/;.'»,)l 
 
 2. It should be made rather dark, by a blind over the window ; 
 but bed-curtains should not be drawn close. 
 
 3. It should be very clean ; the floor should be wiped over with 
 a damp cloth every day ; all chamber- vessels should be removed as 
 soon as used, and if there is any bad smell, a little blacking liquid 
 should be put into them, and be sprinkled on the floor. 
 
 4. The medicine should be kept in one particular place ; all 
 bottles, cups, &c., that are done with, should be taken away at once. 
 
 5. The rbom should also be very quiet ; there should be no talk- 
 ing or gossiping ; one or two people at the most, besides the invalid, 
 are quite enough to be there at a time ; more people make it close 
 and noisy, and disturb the sick. Neighbors should not be too 
 anxious to see the sick person unless they can do some good. f 
 
 6. The sick person's face and hands and feet should be often 
 washed with warm water and soap, and the mouth be rinsed with 
 vinegar and water ; the hair should be cut rather short, and be 
 combed every day. 
 
 7. Never give spirits unless ordered by the physician ; sick people 
 always feel weak, but yet such things given at a wrong time would 
 only make them weaker. 
 
&U1DE FOR THE MILLION". 1^3 
 
 Tea and its Adulterations. 
 . A verj eonsiderable amofunt of skill and ingenuity are displayed, 
 as we shall hereafter perceire, both at home and abroad, in the 
 adulteration of tea, ^ well as in .the manufacture of spurious articles 
 in imitation of it; 'K-i fmhtjitstfirfifi orfi ai hoyoiqi.i* v''i! 
 
 We shall first treat of black tea and its adulterations. The chief 
 adulterations to which black tea is subject, consist in the use of 
 leaves other than those of tea ; in the re^preparation of exhausted 
 ti^a-leaves ; and in the employment of substances, either for the pur 
 pose of imparting color and astringency to the infusion, or to glaze 
 and face the surface of the dried leaves so that they present aii 
 icriproved appearance to the eye. 
 
 It has been repeatedly ascertained that the leaves of various 
 American plants are sometimes used in our country in the adultera- 
 tion of tea. The leaves of the following species have been detected, 
 from time to time, in samples of American fabrication : beech, elm, 
 hors^'jchestnut, plane, bastard-plane, fancy oak, willow, poplar, 
 hawthorn, and sloe. The leaves in general are not used whole; but 
 when dried are broken into small pieces, and usually mixed with a 
 paste made of gum and catechu : afterwards they are ground and 
 reduced to powder, which, when colored with rose-pink, is mixed 
 with inferior descriptions of black tea, resembling in this state tea- 
 dust. 
 
 Before the observer is in a position to detect the presence of 
 foreign leaves in tea, he must first acquaint himself with the cha- 
 racter of tea, and other leaves used to mix with tea. Thus, he 
 must note well the size and form of the leaves, the conformation of 
 the edges ; but, especially, the arrangement and distribuiion of the. 
 bundles of woody fibre, veins as they are commonly termed. 
 
 By the microscope, it is in many eases even possible to distin- 
 guish the leaves of different plants when ground to a dust-like 
 ppsnfder^ 89 tl^at ittt^jr iaa,siPflaiQ l^h^s^jdetpotedwheu substituted for tea- 
 
 Catechu, or Terra Japonica, which consists principally of tannin, 
 is sometimes had rescourse to, when exhausted tea-leaves aire used, 
 xxr when other leaves thftQ those of tea are employed. It imparts 
 
^^ MINE OF WEALTH ; AND, 
 
 increased astringency and color to infusions made from such leaves, 
 nnd supplies the place of the tannin abstracted from them. The 
 leaves of the sloe also contain a considerable quantity of tannin 
 ami . are, therefore, astringent ; and it is on this account that they, 
 arc so frequently employed in the adulteration of tea. 
 
 In this place may be noticed two articles occasionally met with 
 and employed as substitutes for tea. The first of these is La Yeno 
 
 Bono- HHiiJ i&dlo •^▼••i 
 
 La Veno Bono consists of a coarse powder of a reddish -brown 
 color, intermixed with small fragments of sumach leaf To the taste, 
 tbe powder is astringent and bitter, and, on analysis, is ascertained 
 to bo coarsely-powdered catechu. Now catechu, as already stated', 
 consists principally of tannin, which, from its astringent action, 
 Avould be extremely apt, when taken in the quantity in which it 
 exi.sts in La Veno Bono to produce constipation, with the manifold 
 evils wViich result from such a condition. 
 
 'i'he seuuiid article is Chinese Botanical Powder; or Chinese MconO' 
 luLt. 
 
 This preparation appears to be got up in imitation of La Veno 
 Bonn^ and is sold for the same purpose as that article, viz. to mix 
 A\ itli tea. 
 
 It consists of a coarse powder of a reddish-brown color, and 
 astringent taste, and is made up of a mixture of catechu and wheat 
 ftmir, the latter ingredient being added to reduce the strength of 
 the catechu. 
 
 The great difficulty experienced in the re-preparation of exhausted 
 tea- leaves, is to cause them to resume the twisted form imparted by 
 the Chinese method of rolling and drying the leaves. For this 
 purpose, the leaves are steeped in a strong solution of gum; this in 
 drying, occasions the contt-action of the leaves, and causes them to 
 assume, to a certain extent only, their original appearance ; the solu- 
 tion at the time imparting a polished surface to the leaves. The 
 forms of the greater number of the leaves after this preparation 
 are still, liowever, very different from those of tea as originally 
 prepared ; the leaves are more broken and agglutinated into small 
 liaitened or rounded masses. This circumstance, together with the 
 
GUtFE FOR THE MILLION. 
 
 shining appearance ot tbe leaves, are sufficient to enable tlie expe- 
 rienced eye to detect samples of tea manufactured from exhausted 
 leaves, even when mixed with a proportion of unused tea. 
 
 It is not black tea only which is manufactured from exhausted 
 tea-leaves, but also green tea, the leaves undergoing the same pre- 
 paratory process of gumming and drying ; and, although in the case 
 of green tea the difficulty of detection apart from chemical analysis 
 is increased, yet the accurate observation Of the form of the leaves 
 is, in many cases, sufficient for the discovery even of this fraud. 
 
 A second substance is Sulphate of won. When a solution of sul- 
 phate of iron is brought in contact with a solution of tannin, (which 
 contains a large amount of tannin), the liquid becomes deeply col- 
 ored, indeed almost black. Of this fact the fabricators of spurious 
 tea are well aware, for they avail themselves of it, and frequently 
 add +o the gum- water a proportion of sulphate of iron. 
 
 Aqrain; Rose-pink is occasionally used by adulterators, to give a 
 color and bloom to the surface of black tea fabricated from exhausted 
 tea-leaves; it is not, however, very frequently had recourse ta 
 Rose-p'ak consists of the coloring matter of logwood in combination 
 >-it!i carbonate or lime. 
 
 Other substances frequently used for blooming the surface of the 
 teas, both black a;nd green, especially the latter, are Soapstone, 
 China-clay^ and Tah^ or Mica, which impart a pearly lustre to the 
 teas. 
 
 Again : Indigo is employed by the Chinese in dressing the surface 
 of certain descriptions of black tea; although this article is more 
 commonly used in the manufacture of spurious green teas'; this is a 
 vegetable substan«ce, and is possessed of active medical properties. 
 
 The last substance detected as being occasionally eniployed, is 
 luriiwric powder; this coloring matter, however, like the former, 
 is much more commonly used for the painting of green teas. 
 
 We now come to treat of the adulteration of Green Tea. 
 
 Of the analyses of thirty-two sampl'es "df" the various kinds of 
 green teas, in the state in which they are imported, (these analyses 
 including samples of the many varieties of TwanJcay, Hyson, Gun- 
 powdery and /mpeniaZ),'jhe following are the conclusions arrived at; 
 — First. That the whole of the thirty-tWo Weir^ a'dullierated. Second. 
 
196 Ml^ril! Py WEALTH; AN»,i^* 
 
 That five of the ^amplea called Gunpowder, consisted of Lie lea, 
 that 13, of tea-duat ,a,nd aand, made up with rioe-water. Third. 
 That one of the samples was composed of paddy husk, and other 
 substances. Fourth. That another sample was composed chiefly 
 of Lie Tea, made up in parts with other leaves than those of tea. 
 Fifth. That another sample consisted principally of Lie Tea. 
 Sixth. That the whole of the samples were artificially glazed or 
 colored. Seventh. That this glazing or coloring consisted of two, 
 and, in some cases, three substances — a blue, a yellow, and a white. 
 The blue coloring matter was present in all the samples ; and in 
 twenty-eight, it was ascertained to be Prussian blue, and in tlie 
 other two indigo; the yellow was detected in seventeen samples, 
 and consisted in all instances of Turmeric powder ; the white was 
 observed in twenty-nine samples, a,nd vaa in general found to be 
 China-clay, or Icaolin,. That a second yellow substance is occasion^ 
 ally employed by the Chinese, mixed with turmeric powder, is evi 
 dent from the analysis of the yellow dye given in the last report. 
 Eighth. That in no one of the samples was a single leaf possessed 
 of a green color, not produoed by artificial means, detected from 
 strong fact, notwithstanding a certain amount of evidence to the 
 contrary, we are almost led to conclude that there is really no such 
 thing as a " genuine green tea " of the color ordinarily supposed to 
 be characteristic of that kind of tea. The leaves, when deprived of 
 their artificial coating, have invariably presented different shades of 
 yellow, olive, brown, and even black. 
 
 In addition, the gunpowders, in most cases, were further adulter- 
 ated by admixture with various proportions of green Lie Tea, some 
 of them consistmg even entirely of this almost worthless substance. 
 But, the adulteyaitions of tea by the Chinese, are not limited to the 
 painting of the surface of the leaves, and to the manufacture of Lie 
 Tea ; for there is no question but that the Chinese do even adulterate 
 some inferior descriptions of green Gunpowder tea, with the leaves 
 of plants other than those of tea, 
 
 Li^ Tea may be very readily distinguished by the circumstance, 
 that wh^n the little pellets are moistened, they easily fall to pieces 
 under the pressure of a kQif^f the pxesoDoe of sftad being revealed 
 by ^ well-knowuL ^itty fe^io^ ^ i. di ouj lo -n i , u « aii i . . 
 
GUlDiB FOR TSfi MltLtOK. iSt 
 
 OH AFTER VII. "• 
 
 Pyrotechny. 
 The art of making ftVewGfks. " The tlit^e prime materials of 
 this art are, nitre, sulphur j and charcoal, along with filings of iron, 
 steel, copper, zinc, resin, camphor, lycopodium, &c. GunpcWder 
 is used either in grain, half-croshed, or finely ground, for different 
 purposes. The longer the iron filings, the brighter the red and 
 white spots they give; those being preferred which are made with 
 a coarse file, and quite free from rust. Steel filings and cast-iron 
 borings contain carbon, and afford a more brilliant fire, with 
 wavy radiations. Copper filings give a greenish tint to flame } 
 those of zinc, a fine blue color; the sulphuret of antimony gives a 
 less greenish blue than' zinc, but with much, smoke; amber affords 
 a yellow fire, as well as colophony, (rosin,) and common salt ; but 
 thelast must be dry. Lampblack produces a very red color with 
 gunpowder, and a pink one with nitre in excess ; it serves for 
 ma king golden showers." When lightly mixed with gunpdwdfer 
 aud put into cases, it throws out small stars resembling the rowel 
 of a spur; this composition hais hence been called " spur fire." 
 " The yellow sand, or glistening mica, communicates to fireworks 
 gduien radiations. Verdigris imparts a pale green; sulphate of 
 CO] iper and sal ammoniac give a palm-tree green. Camphor yields 
 a very white flame and aromatic fumes, which mask the bad smell 
 of other substances. Benzoin and storax are used also on account 
 of their agreeable odor. Lycopodium burns with a rose color and 
 a magnificent flame; but it is principally employed in theatres to 
 represent lightning, or to charge the torch of a fury." Diet, pf 
 Arts, Munuf., and Mines.) — Our space will only permit a brief 
 notice of the process of making, and the composition for rockets 
 and colored fires. 
 
189 MINE OF WEALTH; AND, 
 
 RECEIPTS. 
 
 Blue Fire, No. 1 — ^Nitre, two parts ; sulphur, three parts ; zine, 
 three parts ; pulverized gunpowder, four parts. Mix with care. 
 
 2. — English blue ashes, twelve parts; sulphur, ten parts; chlorate 
 of potash, twentj-four parts. Mix well, 
 
 Bengal Flames. — Nitre, seven parts ; sulphur, two parts , anti- 
 mony, one part. Mix well and press the composition into earthen 
 tubes or porringers and place a slow match on the surface to ignite 
 when necessary. 
 
 Blue Flames. — Gunpowder, one part ; king's yellow, one part ; 
 sulphur vivium, two parts; crude antimony powdered, four parts; 
 nitrate of potash, fourteen parts ; mix well and sift through lawn. 
 
 Common White Fibe. — Nitre, fifty parts ; sulphur, fourteen 
 parts ; sulphuret of antimony, eight parts. Mix well. 
 
 Detonating Powder. — Rub two grains of chlorate of potash 
 into powder in a mortar ; add a grain of sulphur. Mix them well 
 but very gently. By pressing anything forcibly upon this powder 
 a loud explosion will follow. 
 
 French White Fire. — Nitre, sixteen parts; sulphur, eight 
 parts ; antimony, four parts ; mix well. 
 
 Greek Fire. — Asphaltum, thirty parts ; sulphur, twenty eight 
 parts ; nitre forty-two parts. Mix well. 
 
 Green Fire, No. 1 — Nitrate of baryta, twenty-six parts ; sulphur, 
 eleven parts ; chlorate of potash, eleven parts. Mix well. 
 
 2. — Nitre, sixteen parts ; sulphur, six parts ; verdigris, six parts ; 
 antimony, six parts. Mix well. 
 
 Red Fire, No. 1. — Sulphuret of antimony, four parts ; chlorate of 
 potash, five parts ; flowers of sulphur, thirteen parts ; nitrate of 
 strontian, forty parts. Mix well. 
 
 2. — Nitrate of strontian calcined, seventy-five parts ; sulphur, 
 twenty parts ; pulverized charcoal, three parts ; sulphur of anti- 
 mony, three parts ; chlorate of potash, twenty parts. Mix well. 
 
 The strontian can be calcined in any iron or earthenware vessel, 
 over a fire without flame, care being taken that no particle falls 
 into the fire. ' 
 
GUIDE FOR THE MILLION. 199 
 
 The chlorate of potash must always be prepared with great care. 
 It must be rubbed slowly and in yery small quasktities, in a mortar, 
 until the whole is reduced to a very fine powder ; then mix it caro- 
 fully with one of the other ingredients using. a bit of card or paste- 
 board for ike purpose; then add the other ingredients one by one 
 mixing in the same manner until the whole is prepared. 'J he.se 
 precautions must be used in every case where the chlorate of pi;t;u:i 
 is used. 
 
 This class of Fires, are always put up in small cylindrical 
 boxes made of thin pasteboard or thick drawing paper from tLree 
 to four inches high. The bottom is closed with a round ])iece 
 pasted carefully in and .about an inch of finely powdered dr^^ clav 
 is first put in and then the ingredients for the fire up to the top, 
 which is closed with another round piece similar to the one at tiie 
 bottom. When required for use a small hole is perforated in the 
 top with a round bit o£ wood, and therein is inserted a slow match, 
 which is to be ignited when you wish to burn the fire. The slow 
 match is made by dipping brown paper into a strong solution of 
 nitre and rain water, letting the water dissolve all it possibly can 
 of the nitre. Then dry the paper carefully and thoroughly^ in the 
 sun. Another kind of slow match is made by dissolving gunpow- 
 der in water and steeping brown paper or pack thread in it and 
 afterwards claying it as above. This is more dangerous however, 
 as it ignites more easily and burns with greater rapidity. 
 
 Yellow Fire. — Nitre, sixteen parts; sulphur, eight parts; 
 amber, eight parts. Mix well. 
 
 Explosive Volcano. — Take a tin cylinder closed at the bottom, 
 from one to three inches in diameter and pack in as close as possible as 
 many ounces of gunpowder as you wish power to the explosion, 
 placing on top a well forceid in wad of slow match. Make a vol- 
 canic cone of gunpowder wetted and mixed to the proper consis 
 tency with saturated solution of nitre and water. [When well 
 mixed the powder is barely dam,ped through but adheres together 
 in a l^mp.] Place your cylinder in the ground near to its top, and 
 fill in with the wetted gunpowder, and place thereon the conie. 
 Ignite with a slow match. If well made it will resemble the erup- 
 tion of a volcano on a small scale with its accompanying explosion. 
 
200 MINE OP WEAETH ; AND, 
 
 FoiTNTAiN OF Fire. — To six ounces of water in an eartben basin, 
 add gradually onei^Ounce of sulphuric acid, then three quarters of an 
 <>ut)ce t)f granulated zinc, and a few pieces of phosphorus the size of 
 a pea. Bubbles of gas will be immediately generated, which, on 
 coming to the surface take fire, and in a short time make the entire 
 surface of the liquid illuminated, whilst fire balls and jets of fire 
 dart from the bottom with rapidity. 
 
 To Melt a Coin in a Nutshell. — Eub together three parts 
 of nitre, one part sulphur and one of dry sawdust, and press down 
 and li.-ilf fill a wialnut shell with it; place in it a small rolle(i up 
 coin of" either silver or copper, and then fill up the shell with the 
 powder, pressing down tightly ; ignite, and when it has burned out, 
 the coin will be melted into a mass. 
 
 Crimson Fire. — Chlorate of potash four and a half parts; 
 nitrate of stvontia, sixty-seven and a half parts; alder or willow 
 cliuieoal five and three quarter parts ; sulphur twenty and a half 
 pai-t,s; mix and press lightly into pasteboard tubes and ignite with 
 a slow match, 
 
 CiiiAfsoN Stars. — Chlorate of potash, seventeen and a quarter 
 parts; sulphur, eighteen parts; nitrate of strontia, fifty-five parts; 
 charcoal, four and a half parts; sulphuret of antimony, five and a 
 half parts ; mix, load into tubes and prime with a slow match. 
 
 Lilac Fires. — Lamp-black, realger and nitre, each one part; 
 sulphur, two parts ; chlorate of potash, five parts; fused nitrate pf 
 stroti I. in, sixteen parts ; mix well.. .," 
 
 Biiiij.iANT Stars FOR Eockets. — Nitre, fifty two and a half' 
 parts: sulphur and block antimony, of each thirteen parts; powder 
 well, mix, and make a stiff paste with one and a half parts of isin- 
 glass dissolved in vinegar, six and a half parts, and spirits of wine, 
 thirteen parts; form into small pieces and whilst moist roll them 
 in meal gunpowder. 
 
 Wiiii'E Stars for Eockets. — Nitre, sixteen parts ; sulphur, seven 
 parts; gunpowder, four parts; make a paste and prepare as for 
 Bi-illiant Stars. 
 
 Golden Eain. — Nitre and gunpowder, each sixteen parts ; sul- 
 phur, ten parts ; charcoal, four parts ; lampblack, two parts ; mix and 
 pack into small tubes. Ignite with slow match. 
 
GUIDE FOR THE MILLION. 201 
 
 CHAPTEE VIII. 
 
 Miscellaneoiis. 
 
 Ip variety is the spice of life, as nature atid common sense seem to 
 &'dltftit, such a work as the present would not be complete without, 
 adding a spicy chapter of miscellanea that shall add instruction to 
 the many subjects here embraced, in the form of a few which claim 
 Q^r attention but refuse classification. Many are the hints that may 
 be given in this way, and many are the subjects that admit of a® 
 other way, of rendering them to the popular mind— we have there- 
 fore opened our storehouse of disconnected facts and give out of 
 ©ur abundance the following. 
 
 Duties of Young Ladies to their Associates. 
 
 The importance of virtuous associates on the youthful mind is 
 universally admitted. The human heart was made for friendship. 
 Still, in the selection of intimates among her own sex, a young 
 lad'y needs to be cautious. Imperfections there will be, even in 
 those cases where a rare combination of excellent qualities exists. 
 Elevation of character, frankness of disposition, firmness of princi- 
 ple, sterling virtue, and a warm heart, are the characteristics to be 
 Bought in a friend. Congeniality of taste, pursuits, intellectual 
 pleasures and religious principle, constitute other essential pre-re- 
 quisites. " Judge before friendship, then confide till death." 
 
 When you have found those of congenial spirit, strive to be mu*- 
 tually and greatly beneficial to each other. Eindly point out each 
 (Cher's imperfections ; share each other's joys and sorrows ; ex- 
 change books, and make the knowledge of one common to both 
 When yoa meet, discuss not character, but useful and entertaining 
 
202 MINE OF WEALTH; AND, 
 
 topics. — When absent, regularly correspond, making judicious 
 criticisms where manifest defects of composition, or errors of 
 sentiment require. 
 
 A young lady's sense of propriety will lead her as a matter of 
 course to treat civilly those of the other sex with whom she comes 
 in contact. As the receiving of special attentions from young men 
 is not to be regarded as a duty, but it is to be left entirely optional, 
 a few suggestions on this topic will suffice. Indeed, it is thought 
 by the more judicious that all such attentions had better be dis- 
 couraged till the lady has arrived at the age of twenty. The less 
 the youthful mind dwells upon lovers and matrimony, the better. 
 In deciding who are worthy of special regard remember that 
 "Around the mind of every one is a sphere of its own quality, as 
 odour surrounds a flower ; and this quality is perceived in attrac- 
 tion and repulsion by all who are similar or dissimilar." To the 
 first impressions of character, therefore a young lady may pay som» 
 regard. Then, if she has brothers, their opinions should have 
 weight in the decision. Especially should parents be consulted in 
 the matter. 
 
 Earliest Intellectual Education op Children. — Cultivate, 
 by exercise, the five senses of seeing, hearing, touching, smelling, 
 tasting. Teach the child to observe forms, sizes, weights, colors, 
 arrangements and numbers. Practice all a child's knowing facul- 
 ties on objects, — feathers, ribbons, buttons, pictures of animals, &c. 
 Practice distinct articulation. If at four years of age a child 
 has any defect, it ought to be systematically taught to pronounce 
 correctly. Let a child put its toy to another than the intended 
 use, if it does not destroy it; this exercises invention. En- 
 courage construction, and furnish the materials, leaving ingenuity 
 to work. Accustom the child to find its own amusement. It is 
 the most unprofitable slavery to be constantly finding amusement 
 for it. Remember that children love stories, — the simpler the 
 better : and delight to have them told again and again. Always 
 give them a moral turn and character. Be sparing of the marvel, 
 lous, exclude the terrible and horrible, and utterly proscribe all 
 ghost and witch stories. Accustom children to reptiles, insects, &c. ; 
 and prevent the foolish fear of those creatures which is often found 
 
GUIDE FOR THE MILLION. ^ 203 
 
 in adults, and leads to the constant and most unnecessary destruction 
 of them. Induce a child to give attention, by presenting objects, and 
 giving narratives which interest it. Do not repeat that it must give 
 attention. Avoid employing female servants as nurses who possess 
 coarse habits and sentiment, or whose mode of speaking is coarse or 
 indelicate. No difference need at first be made between the rear- 
 ing and training of male and female infants. Allow female children 
 as they grow up, to amuse themselves with dolls, and in a similar 
 manner encourage and regulate the amusements of the boys. Many 
 of these observations may appear trivial, but in most cases they 
 form the basis of character in after life. It is highly, important 
 that we should set a value on some apparent trifles, especially in 
 the rearing of children ; for it is by these means their attention is 
 directed to more serious objects. 
 
 Directions For Cleaning Silks And Satins. — White silk or 
 satin may be cleaned thus:— Dissolve some of the best curd soap in 
 boiling water, and when the solution is as hot as the hand can bear, 
 pass the silk through it thoroughly, handling it gently not to injure 
 the texture. If there are any spots, these may be rubbed carefully 
 till they disappear. The article must then be rinsed in lukewarm 
 water, and dried by stretching it out with pins. If satin, the glossy 
 or bright side must be well brushed with a clothes-brush the way 
 of the nap, till it shines ; it may then be calendered ; or it may be 
 finished by dipping a soft sponge in a little isinglass dissolved in 
 boiling water, and rubbing the wrong side of the satin, which must 
 then be pinned out, and again brushed and dried Plain silks do 
 not require brushing. 
 
 If the satin is not much soiled, the brightness may be restored by 
 strewing on it some French chalk in powder, and then brushing it 
 off with a hard brush ; if once is not sufficient the process may be 
 repeated. When the silk is: large, it may be laid smooth upon a 
 board, and a little soap spread over the dirtiest parts ; then, having 
 ma^e a lather with fine white soap, this may be passed over the silk 
 on ofieside with a brush, and then upon the other side. It muat 
 then be put into hot water, and afterwards rinsed in cold water ; it 
 must next be dried, and smoothed on the right side with an iron 
 not hot, or calendered. *fjn*s nlniH' Jooj tal imi3 
 
204^ MINE OP W^ALTfi ; AlifD, 
 
 (!• ]f t]>e white silks are flowered, the best method is to clean them 
 by sifting on tbem some crumbs of stale bread, which must be rub- 
 bed on with the liands, and then thoroughly shaken and brushed 
 off. If a very little powdered blue be mixed with the crumbs, it 
 will be advantageous for some shades of white. ^'^. 
 
 To Preserve Orang^e or lieinon Peel. — Cut the oranges 
 or lemons in half, take out the pulp, put the peelings in strong rait and 
 water lo soak for three days ; repeat this soaking three times ; then put 
 them on a sieve to dry; take one pound of loaf sugar, a quart of pure 
 water put in the peelings and boil, skimming until quite clear; let them 
 sunnier until they become transparent then take out and dry them be- 
 fore the fire. Boil loaf sugar with just sufficient water to dissolve it, 
 and whilst boiling put in the peelings, stirring continually until all the 
 sugar is candied around them, then put them to dry either before the 
 fire or in an oven, and when perfectly dry put by for use. 
 
 To snake paper Impervious; to IVater. — The following 
 preparation for waterproofing paper intended for packages exposed to 
 the weather is said to be recommended by Professor Muschamp, of 
 Wurtemberg : Take twenty-four ounces of alum, and four ounces of 
 white soap, and dissolve them in two pounds of water; in another 
 vessel, dissolve two ounces of gum arable, and six ounces of glue in 
 the same quantity of water as .the former, and add the two solutions 
 together, which is now to be kept warm, and the paper intended to be 
 made waterproof dipped into it, passed between rollers and dried ; or, 
 without the use of rollers, the paper may be suspended until it is per. 
 feetly dripped, and then dried. The alum, soap, glue, and gum form a 
 kind of artificial leather, which protects the surface of the paper from 
 the action of the water, and also renders it somewhat fireproof Merely 
 to convert paper into artificial leather, this would be a rather compli- 
 cated process compared with the dipping of the paper in diluted oil 
 of vitrol, and then washing it immediately with water and drying ; but 
 the Professor's method may, perhaps, render paper more impervious 
 to water. 
 
 Tomato Sauce. — Take twelve large tomatoes, peel and cut them 
 into two parts, placing the cut pairt upwards, sprinkle salt upon them. 
 Let stand twelve hours, then squeeze, strain and add three small bruised 
 crackers, a little pepper and a clove or two. Boil twenty minutes, keep- 
 ing it well skimmed, then let cool, strain and bottle. 
 
GUIDE FOR THE MILLION. 206 
 
 Egyptian Cream for the Hair.— Into three quarts of sweet 
 oil put a quarter of a pound of alkanet root cut into small pieces ; let 
 them boil together ten minutes, then add to them three ounces of oil 
 of jasmine, and one ounce of oil of lavender; strain the ingredients 
 |,hroijgh a coarse cloth, taking care not to squeeze it. If required iti 
 can now be made thicker by adding to it a small quantity of fine hair 
 powder, smoothly rubbed down with a small portion of oil. 
 
 feoflaW to loosen ^lass Stoppers.— With a feather rub a drop 
 or two of salad oil round the stopper close to the mouth of the bottle or 
 decanter, and place before the fire at the distance of about a foot or 
 eighteen inches, in which position the heat will cause the oil to spread 
 downward between the neck and stopper. When it has grown warm, 
 gen.tly strike the stopper on one side and on the other, with any light 
 woodeft instrument, then try it with the hand. If it will not yet move, 
 place it again before the fire adding another drop or two of oil. After 
 $ while strike as before, and by persevering in this process, however 
 tightly the stopper may be fastened, it will at length become loosened. 
 
 '"Essence of Gingrer. — Well bruised unbladed Jamaica ginger, 
 Wtir ounces ; rectified spirits of wine, one pint : digest for a fortnight, 
 '^^s, filter arid bottle and add five drdps essence of Cayenne. 
 
 To restore Milk. — When milk has become turned by heat, it can 
 v^ made sweet again and perfectly restored by mixing with it a small 
 q^^riiity of carbonate of magnesia. 
 
 Cwriosis Facts. — If a tallow candle be placed in a gun, and shot at 
 a door, it will go through without sustaining any injury ; and if a musket 
 hail be fired into water, it will not only rebound, but will be flattened 
 as if fired against a solid substance. A musket may be fired through a 
 pane of glass, making the hole the size of the hall, without cracking 
 ,ti^p gl^^s. ;i]^ suspended by a thread, it will make no difference, and the 
 thread will not even vibrate. Cork, if sunk two hundred feet deep in the 
 ocean, will not rise, on account of the pressure of the water. In the 
 Arctic region, when the thermometer is below zero, persons can con- 
 verse more than a mile distant. Dr. Jamieson asserts that he heard 
 every word of a sermon at the distance of two miles. 
 j^To make hard water soft.-— Dissolve two tablospoonsful of 
 ^yesh quick lime in two and a quarter gallons of water. Stir this well into 
 ji, barrel of hard water and let stand twentj'aeven boura. It will then 
 
206 MINE OF WEALTH; AND. 
 
 I^-^aors and hot Water. — It was long supposed that the effect 
 rtf (lipping a razor into hot water was to remove from its edge a kind of 
 resinous substance, which was thought to injure its sharpness. Such, 
 however, is not the real effect. The fine edge is given to all blades 
 of steel by tempering them that is, heating them and plungmg them into 
 cold water. Now it has been proved by experiment, that the heat 
 of two hundred and twelve degrees is the exact point at which razor 
 edges are admirably tempered ; and as the heat of boiling is two hundred 
 and twelve degrees, by dipping a razor into it you, as it were, again 
 temper or give a new edge to the razor. 
 
 Treateiient ot Bed -Sores. — M. Lecre, Physician to the Hotel 
 Dieu of Laon (France), recommends tannate of lead to prevent bed-sores. 
 He prepares it in the foHowing manner: Oak bark, one ounce : water, 
 eight ounces; boil down to four ounces, strain, and add liquor of the 
 diacetate of lead in sufficient quantity until no more precipitate is 
 thrown down ; collect the latter, and spread a thick coating of it with 
 the finger on the parts threatened with gangrene ; the whole to be cov- 
 ered with a fine piece of linen. No eschar forms with this application, 
 except in rare cases^ when the wound, on the falling off of the eschar 
 is to be dressed with the same tannate of lead, to which tui'pentine may 
 be added. 
 
 QjilElsy. — Those who suffer from this distressing malady will be 
 thankful to hear of a simple and efficacious mode of relief, namely, an 
 onion poultice. Bake or roast three or four large onions, or half-a- 
 dozen smaller ones, till soft. Peel them quickly, and beat them flat 
 with a rolling pin or glass bottle. Then put them directly into a thin 
 muslin bag that will reach from ear to ear, and about three inches deep. 
 Apply it speedily, and as warm as possible to the throat. Keep it on 
 day and night, changing it when the strength of the onions appear ex- 
 hausted, and substituting fresh ones. Flannel must be worn round the 
 neck after the poultice is removed. 
 
 Convenient iTIcthod of Tracing. — Frame a square of glass 
 of any convenient size; leaving the back open, that the glass may be 
 seen on either side; hang it so that it may turn on a swivel, of the 
 fashion of a looking glass for the dressing table but let the supporters be 
 taller. Fix the frame horizontally ; laying the drawing covered with 
 tracing paper over the glass. The rays of light which play underneath 
 will be increased by the reflection of the papar, and afford a light par- 
 ticularly ad ap ted ior tracing with accuracy. 
 
GUIDE FOB THE MILLION. 207 
 
 Cold ('ream. — Sweet almond oil, sev«n pounds by weight, white 
 wax, three and a quarter pound, spermaceti, three and a quarter pound, 
 clarified mutton suet, one pound, rose water, seven pints, spirits of 
 wine, one pint. Directions to mix the above : — Place the oil, wax, 
 spermaceti, and suet in a large jar ; cover it over tightly, then place it 
 in a saucepan of boiling water, (having previously placed two or more 
 pieces of fire-wood at the bottom of the saucepan, to allow the water to 
 get underneath the jar, and to prevent its breaking) keep the water 
 boiling round the jar till all the ingredients are dissolved ; take it out 
 of the water, and pour it into a large pan previously warmed and capa- 
 ble of holding twenty-one pints ; then, with a wooden spatula, stir in 
 the rose water, cold, as quickly as possible, (dividing it into three or 
 four parts at most), the stirring in of which should not occupy above 
 five minutes, as after a certain heat the water will not mix. When all 
 the water is in, stir unremittingly for thirty minutes longer, to prevoit 
 its separating, then add the spirits of wine, an4 the scent, and it is fin- 
 ished. Keep it in a cold place, in a white glazed jar, and do not cut it 
 with a steel knife, as it causes blackness at the parts of contact. Scent 
 with otto of roses and essential oil of bergamot to fancy. For smaller 
 quantities, make ounces instead pounds. 
 
 To Pi'eserve Catotoag'e, &C. — Cut them so that they may have 
 about two inches of stem left below the leaves, scoop out the pith as far 
 down^s a small knife will reach, then suspend them, by means of a 
 cord, exactly perpendicular, but in an inverted position, and daily fill 
 up the hollow part of the stem with clear pold water. It is said that 
 by this method, cabbages, cauliflowers, broccoli, celery, &c., may bo 
 preserved for a considerable time in a cool place. An easy method of 
 keeping a supply of green vegetables during a severe winter. 
 
 Sufcstitaite for Egg's. — In winter Snow can be used as an excell- 
 ent substitute for eggs in puddings, pancakes, &c. Two large spoons- 
 ful will supply the place pf one egg, and the article it is used in will be 
 equally good. It should be fresh fallen snow or under layers if old. 
 The exposed surface loses its ammonia by evaporation very soon after 
 it has fallen, and it' is the ammonia contained so largely in snow which 
 imparts to it the rising power, 
 
 SwBDie. — To keep swine in health, give them free access to char- 
 coal, cinders, and ashes. To cure them of almost any disease, give them 
 fasting on three succeeding alternate days a teaspoonful of black sul- 
 pburet of antimony, mixed and, moistened in a pint of good meal. 
 
aU^ ' mini: of W£ALTB; AN%f> 
 
 To take Iiiipre§sion of* Leaves on silks, satinsi, paper, 
 or any other iNltbstance. — Prepare two rubbers of wash leather, 
 made by tying up wool, or any other substance, in wash-leather : then 
 prepare the colors which you wish the leaves to be, by rubbing up 
 with cold drawn linseed oil the wished-for colors, as indigo for blue, 
 chrome for yellow, &c. Get a number of leaves the size you want, then 
 dip the rubbers into the paint, and rub them one over the other, so that 
 there may not be too much of the composition on the rubber ; place a 
 leaf on one of the rubbers and damp it with the other ; take the leaf off 
 and apply it to the substance you wish stamped : on the leaf place a 
 piece of paper, and rub if; gently, and there will be a beautiful impres- 
 sion of all the veins of the leaf. A leaf can only be used once. The 
 leaves should be all nearly the same size, or the patterns will not look 
 uniform. 
 
 To Preserve Flowers in Winter .—Take the buds which 
 are latest in blowing g^d ready to open, cut them oflf with a pair of 
 scissors, leaving the stem about three inches long, cover the end of the 
 stem with a little melted sealing wax, and when the buds are a little 
 withered, wrap them separately up in paper, and place them in a dry 
 book. When it is desired to have the flowers to blow, take out the 
 buds over night, and cut off the sealed end, and put them into water in 
 which a little saltpetre has been dissolved. In the morning the buds will 
 be open and blown. 
 
 Vl^et Clothes. — Handle a wet hat as lightly as possible. Wipe it 
 as dry as you can with a silk handkerchief; and when nearly dry, use 
 a soft brush. If the fur stick together in any part, damp it lightly with 
 a sponge dipped in beer or vinegar, and then brush it till dry. Put the 
 stick or stretcher into a damp hat, to keep it in proper shape. When a 
 coat gets wet, wipe it down the way of the nap with a sponge or silk 
 handkerchief Do not put wet boots or shoes near the fire. 
 
 To Clean Plate.— Take of cream of tartar, alum, and common 
 salt, each an ounce, and boil in a gallon of water, throw the plate in 
 and boil ; when taken out and rubbed dry it will look beautiful, and will 
 seldom if ever tarnish. 
 
 A Water Purifier. — AccorJing to the Scotsman, the solid refuse 
 of shale used in the manufacture of paraffine oil is a perfect purifier 
 of the filthiest water. This substance is at present thrown aside bf 
 ____,-^»«faffine mauufacturera as valueless. , ^^ bsxini ,vi«>if«iJi 
 
ofelbE FOR THE MILLION. 209 
 
 TTo Preserve Cider Sweet. — Take two pound of sioiied and 
 picked raisins, one pound of mustard seed, and a quarter of a pound of 
 cinnamon in stick, well broken up, and add to an ordinary sized barrel 
 of cider. Mix well for a few days, and it will then retain its sweetness 
 for months. 
 
 Lavender W^ater. — To a pint of rectified spirits of wine, put one 
 ounce of the essential oil of lavender, and two drachms of the essence 
 of ambergris. Put the whole into a glass bottle and shake well. Keep 
 well stoppered as it is very volatile. 
 
 A Good Hair IWash. — Melt a little white soap, cut in small 
 pieces, in spirits of wine, by means of heat, in the proportion of 
 half a pound of soap to three quarters of a pint of spirits of wine and 
 two ounces of potash. Carefully stir while heating. Let settle ; pour 
 off the clear liquid when cold, adding a little perfume. 
 
 To Remove Freckles. — Dissolve one ounce of alum in an 
 ounce of lemon juice and a pint of rose-water. Keep well stoppered. 
 Use as a wash three times a day until they are removed. 
 
 Saiperlor ISIack Inii,— Make a tolerably strong solution of 
 nutgalls, let stand twenty-four hours and then add a few drops (accord- 
 ing to the quantity being made) of vanadic acid or vanaditeof ammonia 
 This ink will be found superior in its qualities to any of the manuffie- 
 
 tured inks of the day. 
 
 To Preserve Boots and make them IVaterproofl 
 
 — Take a pound each of tallow and resin and melt and mix them well 
 over a fire, and apply it whilst hot to the boots with a painter's brash, 
 until neither the soles or uppers will absorb any more. If a fine polish 
 is desired, let the boots stand two or three days and rub them with a, 
 composition made of one ounce of wax dissolved with a teaspoonful 
 each of turpentine and lampblack. It must be applied cold. 
 
 To Sharpen Itazors and Penknives. — Immerse the blade 
 for half an hour in water to which one twentieth of its weight of sul- 
 phuric or muriatic acid has been added. Fpon taking the blade out 
 wipe it carefully and a few hours afterwads set it on a strop. Any edge 
 tools may be sharpened in the same way. 
 
 To Stupify ISees. — Subject the hives from which you wisn to 
 take the honey to the vapor of flax dipped in salts of nitre, which, acts 
 •a a powerful narcotic, and deprives the bees temporarily of movemc^at; 
 but without des'troying them. , :•• ; 
 
210 MINE OF WEALTH; AND, 
 
 €Bieni» substitute Ibr Almonds— Peach kernels bear a 
 strpng resemblance in properties, appearance and chemical nature to 
 bitter almonds, for which they are frequently and without inconvenience 
 substituted in the shops. Distillers use preparations of peach kernels in 
 making liquors and bake'rs flavor cake with them. 
 
 To Dissolve Gold. — Use a mixture of one part nitre acid and 
 two parts of muriatic acid. To be kept in well stoppered bottlea and 
 in a dark place. 
 
 Peeliia^ Onions. — In peeling onions put a large needle in the 
 mouth, half in and half out. The needle will attract the oily juice 
 of the onion, and any number may be peeled with impunity. 
 
 Colored Sug'ar for Ornamenting'. — Pound loaf sugar and 
 sift it through a coarse sieve ; lay the sugar on a plate or dish and 
 pour into it a few drops of carmine or prepared cochineal, mixing it 
 well in. Put it on a screen to dry stirring frequently when dry put in 
 a canister for use. 
 
 To remove stains Trom Glass. — Concentrated nitric acid, 
 two ounces ; common acetic acid, one ounce ; water six ounces. Soak 
 the glass in this solution a few hours and then wash. 
 
 Transparent 8oap. — Cut into thin shavings half a cake of Wind- 
 sor soap, or according to the quantity to be made, put into a bottle, and 
 half fill with spirits of wine, and place it near the fire until the soap is 
 melted. Then pour into moulds to cool and the preparation gives you 
 transparent soap. 
 
 Hoir to shave or remove hairs from any part of the 
 hody without a razor. — Rub in a mortar and mix well into a 
 pQwder, quick lime, ten parts ; starch, ten parts ; hyposulphate of soda 
 tbi¥;e parts. For use add a little water to enough of the powder to 
 form a paste, which lay on the face or hairs for two or three minutes. 
 Scrape off with a wooden knife or anything dull and the hairs will be 
 removed. 
 
 Gum for Envelopes and Paper. — Gjum arabic two ounces; 
 isinglass dissolved in three pints, warm water, one ounce ; loaf sugar, 
 three ounces; boil down to a thin paste and apply with a soft brush. 
 
 To Dye Hats and Bonnets.— Chips, straw bonnets and hats 
 may be dyed black by boiling them three or four hours in a strong liquor 
 of logwood, adding a little green copperas occasionally. Let the articles 
 Hmain in the liquor all night, then take c)ut to dry in the air. If the 
 Msck is not satisfactory, dye again after drying. Rub inside and out 
 with a sponge moistened with oil. Then black. 
 
GUIDE FOR TSE MlLLIOlf. 211 
 
 To kill Cockroaches. — Take a teacupful of ground plaster 
 of Paris, mixed with double the quantity of oatmeal, to which add a 
 little sugar. Strew on the floor, or in the chinks where they frequent 
 
 Artificial Teeth. — Since the introduction of artificial teeth, which 
 has enabled many to continue the mastication of solid food to a period 
 of life at which they otherwise must have swallowted it whole, longevity- 
 is on the increase. Whether the dentist is really to claim this fact as 
 the triumph of his art, or whether it be due to a generally improved 
 system of hygiene, we will not discuss ; but as mastication is so abso- 
 lutely necessary, even to the strong and healthy stomach, we may 
 fairly suppose that some years are added to the lives of those who are 
 thus enabled to save distress to the other digestive organs when by 
 age they have naturally lost some of their power. 
 
 Properties of Charcoal. — Among the many properties of char- 
 coal may be mentioned its power of destroying smell, taste and color ; 
 and as a proof of its possessing the first quality, if it be rubbed over 
 putrid meal, the smell will be destroyed. If a piece of charcoal be 
 thrown into water the puirid taste or flavor will be destroyed, and the 
 water be rendered completely fresh. Sailors are aware of this ; for when 
 water is bad at sea, they are in the habit of throwing pieces of burnt 
 biscuits into it to purify it. Color is materially influenced by charcoal, 
 and in numbers of instances in a very irregular way. If you take a 
 dirt)'^ black syrup, and filter it through burnt charcoal, the color will 
 be removed The charcoal of animal matter appears to be the best 
 for this purpose. You may learn the influence of charcoal in destroy- 
 ing colors by filtering a bottle of port wine through it In the filtration 
 it will lose a great portion of this color and become tawny ; repeat the 
 process two or three times, and you have destroyed it altogether. 
 
 Coke as Fuel for domestic purposes.— The value of coke 
 for general use in private houses is comparatively little known. When 
 once introduced, and the proper manner of using it is understood, this 
 kind of fuel becomes almost indispensable. The best kinds of soft 
 coal to be kept burning, require attention and frequent ap^lc^ 
 tion of the poker. A coke fire, with the addition of a little small coal, 
 which, in any other way, would be scarcely constimable, being propm'ly 
 made, will burn for hours without further attention or trouble, and at 
 one-third less cost than a fire sustained by coal only. In the kitchen, 
 coke is also very valuable. It makes the clearest fire for broiling, and 
 a capital one for roasting." In all <iases, thfe cokfr ebould" be brok^'O' 
 tolerably small. 
 
212 MINE OF WEALTH; AND, 
 
 To Cleaai Furs. — The following will be found very aseful upon 
 
 the approach of winter y — Strip the fur articles of their stuffing and 
 binding, and lay them as much as possible in a flat position. They 
 must then be subjected to a very brisk brushing, with a stiflF clothes 
 brush : after this, any moth-eaten parts must be cut out, and be neatly 
 replaced by new bits of fur to match. Sable, chinchilla squirrel, fitch, 
 &c., should be treated aa follows: Warm a quantity of new bran in a 
 pan, taking care that it does not burn, to prevent which it must be ac- 
 tively stirred. When well warmed, rub it thoroughly into the fur with 
 the hand. Repeat this two or three times ; then shake the fur, and 
 give it another sharp brushing until free from dust. White furs, ermine, 
 &c., may be cleaned as follows: Lay the fur on a table, and rub it well 
 with bran made moist with warm water ^ rub until quite dry, and after- 
 wards with dry bran. The wet bran should be put on with flannel, 
 aad the dry with a piece of book-muslin. The light furs, in addition to 
 the above, should be well rubbed with magnesia, or a piece of book- 
 muslin, after the bran process. Furs are usually much improved by 
 stretching, which may be managed as follows: To a pint of soft water 
 add three ounces of salt, dissolve ; with this solution sponge the inside 
 of the skin (taking care not to wet the fur), until it becomes thoroughly 
 saturated; then lay it carefully on a board with the fur side down- 
 wards, in its natural disposition ; then stretch as much as it will bear, 
 and to the required shape, and fasten with small tacks. The drying 
 may be quickened by placing the skin about six or eight feet from the 
 fire or stove. 
 
 To brush Clothes. — Have a wooden horse to put the clothes on, 
 and a small cane to beat the dust out of them ; also a board or table 
 long enough for them to be put their whole length when brushing them. 
 Have two brushes, one a hard bristle, the other soft ; use the hardest 
 for the great coats, and for the others when spotted with dirt. Fine 
 cloth coats should never be brushed with too hard a brush ; this will 
 take off the nap, and make them look bare in a little time. Be careful 
 in the choice of the cane ; do not have it too large, and be particular 
 not to hit it too hard ; be careful also not to hit the buttons, for it will 
 scratch, if not break them ; therefore a small hand-whip is the best to 
 beat with. If a coat be wet, and spotted with dirt, let it be quite dry 
 before brushing it ; then rub out the spots with the hands, taking care 
 not to rumple it in so doing. Brush both sides properly, fold them 
 tckgetber : then brush the inside, and last of all the collar. 
 
G0tt)^ PtfK THE MILLIOl^. 213 
 
 Vinea^ar in Dropsy. — Dr. Beyer, a military practitioner at Bres- 
 lau, treats almost all dropsies exclusively by vinegar, giving a spoonful 
 of the fluid every hour, and, in intervals, water acidulated with it. Six 
 ounces are consumed daily, and a complete cure may require from six, 
 to nine pounds. The appetite is increased, rather than diminished, 
 during this treatment ; and at first three or four stools per day are pro- 
 duced, which argues success. When, after a time, the patient becomes 
 disgusted by the vinegar, lemon juice may be substituted. 
 
 Treatment of sore ]¥ipples. — M. Anselmier observes, that in 
 employing the nipple shield we should take care that it is neither too 
 large nor too firm, since deglutition becoming difficult when the jaws 
 are wide apart, the child soon becomes tired and refuses to suck. Col- 
 lodion is of great use in chaps, although the pain it causes at first is 
 complained of. It is, however, most indicated as a preventive when as 
 yet only pain is present, and the child sucks forcibly. The gentle com- 
 pression it exerts upon the nipple limits the turgescence of the organ» 
 and the inflammatory process. It is also an excellent application id 
 superficial excoriations, protecting these from the action of the air and 
 the saliva. In deeper chaps, it is not of the same use ; and, although 
 other substances, as solutions of nitrate of silver or sublimate, may be 
 beneficially and safely employed, with due precaution, yet they cause 
 great pain, and are opposed by various prejudices. Reserving such 
 means for very obstinate cases, M. Anselmier prefers benzoin, reduced 
 to a state of impalpable powder. This is dusted over every part of 
 the chap, and the nipple is then covered with carded cotton. No pain 
 is caused, and cicatrisation soon ensues, a shield being used meanwhile. 
 
 A Cause of Wervous Disorders. — Many inquiries have been 
 made why nervous disorders are much more common among us than 
 among our ancestors. Other causes may frequently concur ; but the 
 chief is, we lie longer in bed. Instead of rising at four, most of us, 
 wlio are not obliged to work for our bread, lie till seven, eight, and nine 
 We need inquire no further ; this sufficiently accounts for the large in 
 crease of these painful disorders. It may be observed that most of 
 these arise, not barely from sleeping too long, put even from what we 
 imagine to be harmless, the lying too long in bed. By soaking (as it is 
 emphatically called) 80 long between warm sheets, the flesh is, as it 
 were, parboiled, and becomes soft and flabby. The nerves, in the mean 
 time, are quite unstrung, and all the train of melancholy symptoms, 
 faintness, tremors, lowness of spirits, so called, come on, till life itself 
 is a burden. 
 
214 MINE OF WEALTH; AND, 
 
 Hyj^pepsta. — Indigestion. — This complaint, of all others, is of the 
 
 most common occurreace, and pervades every rank of society. The 
 usual symptoms are want of appetite, and transient distensions of' the " 
 stomach, frequent eructations, heartburn, stomachic pains, occasional 
 vomiting, and frequently costiveness and diarrhoea. Sometimes the 
 head is aflfected, and dimness of sight, double vision, muscse volitantes, 
 and slight vertigo, are experienced, along with a multitude of other 
 symptoms, depending on a disarrangnneut of the functions of the ner- 
 vous system. The causes of dyspepsia are numerous. In the higher 
 ranks of society, it is a common consequence of over indulgence in the 
 luxuries of the table, or of the want of proper exercis^, botjh bodily and 
 mental. In the studiOiU,s, and those who lead a sedentary life, it is 
 usually caused by excessive mental exertion or anxiety, or by the fa- 
 tigues of business, and the want of sufficient bodily exertion and pure 
 air. It frequently arises from inebriety, or a deficienpy of proper food. 
 Tebat. — The treatment of dyspepsia depends less on medicine than 
 on the adoption of regular habits of life. Moderation in eating, drink- 
 ing, and the indulgence of the passions ; early rising, due exercise and 
 retiring to rest at an early hour, will do much to restore the tone both 
 of the stomach and nerves. Excessive study and mental exertion 
 should be avoided, and recourse should frequently be had to society, 
 and amusements of a lively and interesting character. If the bowels 
 are confined, mild aperients should be taken, and if diarrhoea be present, 
 antacids and absorbents may be had recourse to with advantage. The 
 stomach should be strengthened by the use of mild bitters, tonics, and 
 stimulants, and sea-bathing, or the tepid bath may be taken when con- 
 venient. Where dyspepsia is a secondary or symptomatic disease, the 
 cause should be sought into, and the treatment varied accordingly. 
 Among the aperient medicines most suitable to dyspepsia, may be 
 mentioned — Epsom salts, phosphate of soda, and Seidlitz powders, 
 either of which should be taken largely diluted with water. An 
 occasional dose of medicine producing a stronger effect, may also 
 be recommended. Among antacids, are the bicarbonates and car- 
 bonates of potassa and soda, either of which may be taken in 
 doses of half a teaspoonful dissolved in water, or if the spirits be low 
 one or two teaspoonsful of spirits of sal volatile will be more appro- 
 priate, and in cases accompanied by diarrhoea, a little prepared chalk. 
 As bitters, compound infusion of orange-peel, or gentian, is excellent. 
 A& tonics, small doses of bark, ordisulphate of quinine, to which chaly 
 beatea may be added, if there be no disposition to fever or headache. 
 
GUIDE FOR THE MILLION. 215 
 
 To preserre Potatoes.^The Scotch method of preserving 
 eggs, by dipping them in boiling water (which destroys the living 
 principle,) is too well known to need further notice. The preservation 
 of potatoes, by similar treatment, is also a valuable and useful discov- 
 ery. Large quantities may be cured at Once, by putting them into a 
 basket as large as the vessel containing the boiling water will admit, 
 and then just dipping them for a minute or two at the utmost, the gei^in, 
 which is so near the skin, is thus " killed," without injuring the potatpe. 
 In this way several tons might be cured in a few hours. They should 
 then be dried in a warm oven, a,nd laid up in sacks or casks, secure 
 from the frost, in a dry place. Another method of preserving this valu- 
 able root is, first to peel them, then to grate them down into a pulp, 
 which is put into coarse cloths, and the water squeezed out by patting 
 them into a common press, by which means they are formed into flit 
 cakes; Those cakes are to be well dried, and preserved for use as 
 required. This is an excellent and ingenious mod« of preserving pota* 
 toes, although attended with too much trouble on the large scale. It is 
 said, that a piece of lime put into the water into which potatoes are 
 boiling, will render the heaviest, light and flowery. 
 
 Mil flew on liinen, &C. — The mildew upon linen proceeds 
 from their being put away damp from the wash, and it is a very diffi- 
 cult blemish to remove. When it has unfortunately occurred, you ■vJill 
 find that soap rubbed on, and afterwards fine chalk scraped upon the 
 spots, with a day's exposure to the sun, will remove it, if not at once, 
 ftt least upon a repetition. 
 
 Fruit and red wine stains may be removed by a preparation of equal 
 parts of slacked lime, potass, and soft soap, and by exposure to the sun 
 while this preparation is upon the stain. Salt of lemon (oa;aZate of 
 potasfi) will remove ink and iron mould. 
 
 When linen or muslins are scorched, in the getting up, without 
 being actually burnt, a brown mark is left upon the spot, which may 
 l)e removed by laying some of the following composition on it, before 
 the article is again washed : — Slice six large onions, and express the 
 juice, which must be added to a quart of vinegar, with one ounce of 
 ra>ped soap, a quarter of a pound of fuller's earth, one ounce of lime, 
 and one ounce of pearl-ash. Boil the whole, until the mixture becomes 
 thick, and apply it to the scorched spot while it is hot. 
 
 To Clarify Honey. — Place the vessel containing the honey in hot 
 water, and take the scum off as long as it rises, afterwards stop it close. 
 
216 MINE OF WEALTH; AND, 
 
 To Polish Iflaho^any Tables. — Grate very small a quarter 
 of an ounce of white soap ; put it into a new glazed earthen vessel with 
 a pint of water, hold it over the fire till the soap is dissolved; then add 
 the same quantity of white wax cut into small pieces and three ounces 
 of common wax. As soon as the whole is incorporated it is fit for use. 
 When used, clean the table well, dip a bit of flannel in the varnish 
 when warm, and rub it on the table ; let it stand a quarter of an hour, 
 then apply a hard brush in all directions and finish with a bit of clean 
 dry flannel. This will produce gloss like a mirror; and, to those who 
 dislike the smell of turpentine or oil, will be found very useful. 
 
 Hangers of CJreen Paint. — The following important state- 
 ment is by Dr. Alfred Taylor, one of the first medical chemists of the 
 day : — Sitting down to breakfast one morning, he perceived on the 
 orust of a piece of toast a number of green spots and streaks. His curi- 
 osity being excited, he examined these green spots in various ways ; 
 and at last on analyzing them, extracted a considerable amount of 
 arsenic. The spots were, in fact, the green paint known by the name 
 of Scheele's green, a brilliant color, and one, therefore, much used, but 
 dangerous from the amount of arsenic — fifty per cent — which it contains. 
 Dr. Taylor proceeded to the shop of the baker, a respectable tradesman, 
 and the cause of the green spots on the loaf at once met his eye. The 
 shop had been recently re-decorated ; and, among other things, the 
 shelves had been painted a brilliant Scheele's green. The hot loaves 
 placed upon these painted shelves — .perhaps not thoroughly dry — had 
 caused portions of the paint to adhere to them. Five or six loaves in 
 succession examined in the baker's shop were all found to have more 
 or less of the green adhering to them; the baker himself, quite unaware 
 of the poisonous nature of the color, thinking little about it. Dr. Taylor 
 states that, on the first loaf examined by him, there was enough of the 
 arsenic paint to have killed an infant. To be sure, it is not to be sup- 
 posed that any individual, whether infant or adult, would consume the 
 whole crust; but still there might have been sufficient of the poison 
 taken in to cause very serious symptoms. There cannot be too much 
 caution exercised in the use of this paint in any situation, and it ought 
 never to be allowed in connexion with eatables of any sort. Neverthe- 
 less as Dr. Taylor remarks, " In England green sweetmeats are actually 
 colored with it; and lemon acid, and other drops, are sometimes sold, 
 wrapped in paper coarsely tinged or dyed green with this dangerous 
 compound of arsenic. In foreign countries there are strong restrictions 
 placed on the sale and use of this noxious pigment." 
 
GUIDE FOR THE MILLION. 217 
 
 A Cement fbr Cellar Floors. — Persons wisbmg to line their 
 cellars, and who do not wish to go to the expense of buying cement, eaa 
 take coal ashes and mix with water to the thickness of mort.fu-. This 
 can be put on about four inches thick, after which lot it lay twenty-four' 
 hours, then stamp it with a heavy block of wood three or four times a 
 day, until it is perfectly hard. It is better than cement, as it will not 
 crack or scale off, and the lumps of cinders contained in the ashes do no 
 harm. 
 
 Rasors — The simplest method of sharpening a razor is said to be 
 to place the blade for about a half hour in' water, to Avhlch one twen- 
 tieth of its weight of sulphuric or muriatic acid has previously been 
 added. Upon taking the razor out, wipe it off lightly, and a few hours 
 afterwards set it on a strop. The acid thus supplies the place of a whet- 
 stone, by corroding the entire surface uniformly so that nothing but a 
 good polish is afterwards needed. It is stated that this process never 
 injures good razors, whilst poor ones are often improved by it. Tht<« 
 mode of sharpening may be used with advantage for any kind of edged 
 tools. 
 
 To ©estroy Rats. — The Museum of Natural History at Paris 
 was dreadfully infested with ratB; but thanks to M. Cloez, it is now free 
 from the nuisance. The happy thought of pouring bisulphide of carbon 
 into the holes occurred to this gentleman, aiul the vapor was fatal to 
 all the rats which inhaled it. " That settled 'em." 
 
 8alt in Ctlinineys. — In building chimneys bricklayers should 
 put a quanity of salt into the mortar with which the interstices of brick 
 are to be laid, The effect will be iliiir there will never be any accumu- 
 lation of soot in the chimney, for the reason that the salt in the 
 portion of mortar which is exposed absorbs moisture every damp day. 
 The soot, thus becoming damp, falls down into the fire-place. 
 
 To Clean ^teel Pens, — WIhmi the pen has been written with, 
 and appears spoiled, plaee it over a iicrht (a gaslight, for instance,) for a 
 short time — say a quarter of a minuiT — then dip it in water, and it will 
 again be in good condition to write with. Also, any new pen which is 
 too hard to write with, will become softer with being heated in the same 
 way. 
 
 moths. — For destroying moths in carpets, a plan which has been 
 found perfectly successful is: — Wet a piece of muslin (an old sheet will 
 answer very well), spread upon the carpet, and iron rapidly with a bat 
 smoothing iron. This not only destrov?3 the moths in whatever stage 
 they may be, but also cleans and fresheus the carpet 
 
218 MINK OF WEALTH; AND, 
 
 To clarify Sugar. — Take four pounds of sugar, and break it 
 into pieces ; put into a preserving-pan the white of an egg, and a glass 
 of pure spring water; mix them well with a whisk, add another glass, 
 still whipping, until two quarts, have been put in ; when the pan is full 
 of froth, throw in the sugar, and set it on the fire, being careful to skim 
 it everytirae the scum rises, which will be the case as the sugar boils up. 
 After a few boilings, the sugar will rise so high as to run over the 
 edges of the pan, to prevent which, throw on it a little cold water ; 
 this will lower it instantly, and give time for the skimming, for the 
 scum should never be taken off whilst the sugar is bubling; the cold 
 stills it, and that is the moment to scum it. Repeat this operation care- 
 fully three or four times, when a whitish light scum only will rise ; 
 then take the pan off, lay a napkin, slightly wetted, over a basin, and 
 pour the sugar through it. 
 
 The scum thus taken off, put into a china basin; and when the sugar 
 is clarified, wash the pan and skimmer with a glass of water, which 
 put to the scum, and set it aside for more common purposes. 
 
 To make Blacking. — Three ounces of ivory black; two 
 ounces of treacle ; half an'ounce of vitriol; half an ounce of sweet oil ; 
 quarter of a pint of vinegar, and three quarters of a pint of water. Mix 
 the oil, treacle, and ivory black gradually to a paste ; then add the 
 vitriol, and by degrees, the vinegar and water. It will produce a 
 beautiful polish. 
 
 To clean Marble. — Pound very finely a quarter of a pound 
 of whitening and a small quantity of stone blue; dissolve in a little 
 water one ounce of soda, and mix the above ingredients carefully 
 together with a quarter of a pound of soft soap. Put the whole into an 
 earthen pipkin, and boil it for a quarter of an hour on a slow fire, care- 
 fully stirring it. Then when quite hot, lay it with a brush upon the 
 mai'ble, and let it remain on half an hour. Wash it off with warm 
 watar, flannel, and a scrubbing-brush, and wipe it dry. 
 
 To remove Iron moulds. — Spirit of salt, oxalic acid, salt of 
 lemons, are the usual applications to extract some unsightly stains ; and 
 as they are all so much of the same nature, that, unless great caution be 
 used in their applications, the article will drop into holes, it becomes 
 every mistress of a family to consider whether such a risk should be left 
 to a laundress, or whether she be not the more likely person to effect a 
 perfect application, as she must or ought to have her own interests at 
 heart, more strongly than a person wholly indifferent to her. The only 
 caution requisite, is to rinse the article thoroughly after application. 
 
GUIDE FOR THE MILLION. 219 
 
 Fire-3»roof and TFater-proof Cement.— To a half a pint 
 of milk, put an equal quantity of vinegar, in order to curdle it ; then 
 j^eparate the curd from the whey, and mix the whey with the whites of 
 five eggs beating the whole well together, when it is well mixed, add a 
 little quick lime through a sieve, until it has acquired the consistence of 
 a thick paste, with this cement broken vessels, and cracks of all kinds 
 can be mended, it dries quickly and resists the action of fire and water. 
 
 .To remove the smell of Paint. — Place tubs of water in 
 the room and the water will absorb and retain the effluvium of the paint, 
 repeat and you will not be troubled with the smell. 
 
 Oil tor Furniture. — For polishing mahogany furniture, we 
 would mention, and recommend the following — it is simply cold dravm 
 linseed oil The property of this oil differs from that of most other 
 oleaginous fluids ; essential oils, as those of cinnamon, cloves, &c., are 
 pungent; t hat of others soft and lubricating, as olive, palm, gallipoli, 
 neatsfuot. But linseed oil possesses more particularly a tendency to 
 harden and become solid, on long exposure to the air. It is this peculiar 
 quality that is taken advantage of in its application to furniture ; and, 
 which, with a little patience, and no hard rubbing, will produce a 
 varnish far superior in durability, beauty, and usefulness to French 
 polish, or any mixture for the purpose, which we have ever seen ; and 
 we believe that there is scarcely one which we do not know, and have 
 not made trial of. 
 
 A very little linseed oil is to be poured into a saucer ; then, with a 
 small piece of clean rag smear the furniture with it. In a few minutes, 
 wipe it off with an old duster kept for the purpose; and then rub the 
 tables, &e, quite clean, with a second cloth. This simple, easy opera- 
 tion, performed regularly once a week, will gradually produce a polish 
 that is unrivalled : for unless it were to be washed with soap, it will 
 not injure ; boiling water even might be poured over it with impunity ; 
 indeed, occasional washing with plain water, is an advantage to it. 
 Unlike the easily spoiled varnishes of the shops, furniture that is rubbed 
 with this oil is not so readily scratched ; and, if it be, the next week's 
 application will nearly obliterate the marks. Again, the pores of the 
 wood being filled with the application, it becomes very hard, and is able 
 to resist the attacks of insects. We have possessed articles of furniture 
 thus polished so beautifully, that our simple plan has been conjec^'ired 
 to be a newly invented preparation — •" yet unknown to fame." W> are 
 aware that this method of beautifying furniture is well, bu> ''>t 
 generally known. 
 
220 MINE OF WEALTH ; AND, 
 
 Perftime lor IVote Paper. — Powdered starch one half 
 
 ounce : otto of roses four drops ; orris powder one half ounce ; the above 
 should be put into bags, and kept in the writing desk, with the paper 
 desired to be perfumed, this is the article used by the Queen of Eng 
 land. 
 
 To make Walnut wood color. — A. given quantity of 
 cerute, half that quantity of ochre de rue, a little umber earth, red ochre, 
 and yellow ochre de berri, compose this color proper for distemper 
 varnish, and oil. 
 
 To render I^eather waterproof. — Take of neats foot and 
 linseed oil two quarts, boil them two hours, then add six ounces of 
 Indian rubber, and let the whole boil, until the rubber is dissolved; 
 apply with a soft brush a little at a time. 
 
 To give Plaster fig^ures the appearance of JVIarble. 
 — Dissolve one ounce of pure cui'd soap, grated in four ounces of water, 
 in a greased earthen vepsel ; add one ounce of white wax cut in thin 
 slices, when the whole is incorporated it is fit for use ; having dried the 
 figure before the fire, suspend it by a string and dip it in the mixture ; 
 when it has absorbed the varnish, dip it a second time, and that gener- 
 ally suffices; cover it carefully from the dust for a week then rub it 
 gently with soft cotton wool, and you will have a brilliant shining 
 gloss, exactly resembling polished marble. 
 
 method for coolings liiqilids. — An old fashioned yet a 
 simple, receipt for cooling liquids is to wrap a wet cloth round the bottle, 
 and expose it to the rays of the sun, this will soon have the desired 
 effect. 
 
 Preserving Vinegar for Domestic purposes. — Cork 
 it up in glass bottles, set them over the fire with cold water, and as 
 much hay as will prevent them from knocking together ; when the water 
 nearly boils, take off the pan, and let the bottle remain in the hay a 
 quarter of an hour, vinegar thus prepared never loses its virtue though 
 kept many years, or occasionaly left uncovered and is peculiarly adapted 
 for pickles. 
 
 Turkish Cream. — Two teaspoonsfuls of white sugar, one tea 
 spoonful of raspberry jam, two whites of eggs, juice of one lemon ; heat 
 for one hour, and serve up sprinkled with fancy biscuits. 
 
 To soften old Putty. — Dip a small brush in a little nitric 
 or muriatic acid, and go over the putty with it ; let it rest awhile and it 
 will become bo soft that you can remove it with ease. 
 
OFIDE FOR THE MILLION". 221 
 
 Tv clean the Chimneys of Iiamps. — Put a teaspoonfal 
 of oil of vitriol, in a long deep pie dish, of luke warm water, let the lamp 
 chimneys remain in this for a quarter of an hour ; in wiping dry, all 
 smoke and discolorations will disappear. 
 
 To make Ink fbr marking: Steel. — Dissolve sulphate of 
 copper, in water, add a little sulphuric acid use a pen for writing, imme- 
 diately on application copper letters will be formed on the iron or steel 5 
 it may be made without the use of vitriol. 
 
 How to restore discolored Cnloves. — Have ready a little 
 new milk in one saucer, and a piece of brown soap in an other, and 
 likewise a clean towel rolled three or four times, spread out the glove 
 smooth upon the cloth, dip a piece of flannel in the milk, rub it well 
 upon the soap, and with this rub the glove downwards, towards the 
 fingers, holding it firmly with the left hand, continue this process until 
 the glove is white, looks like a dingy yellow though clean ; if colored 
 till it looks dark and spoiled ; lay it to dry and it wiil look equal to 
 new, soft, glossy, smooth shaped, and elastic. 
 
 Cement for g^lazingr an Aquarium.— Putty mixed with 
 any kind of mastic; it is very important, however, that the water should 
 not be put in the tank, until the cement is perfectly hardened. 
 
 To streng^tlten and improve the Yoi(^e.— Take of 
 beeswax two drachms; Copaibia balsam, three drachms, pow^der of 
 liquorice root four drachms ; melt the Copaiba balsam with the wax, in 
 a new earthen pipkin ; when melted remove them from the fire, and 
 while in a melted state, mix in the powder, make pills of three grains 
 each, two of these pills to be taken occasionally three or four times a day 
 this is an excellent remedy for clearing and strengthening the voice, 
 and is used by most professional singers on the continent. 
 
 To remove Sunburn. — Milk of almonds made thus; take 
 blanched bitter almonds one half ounce, soft water one half pint, make 
 an emulsion by beating the almonds and water together, strain through 
 a muslin cloth and it is made. 
 
 Receipt for joining* g-lass. — Melt a little isinglass in the 
 spirits of wine, and add a small quantity of water. Warm the mixture 
 ^utly over a moderate fire, when mixed by thoroughly melting it will 
 form glue perfectly transparent, and which will reunite glass so nicely 
 and firmly, that the joining will scarcely be perceptible even to the most 
 critical eye. Lime mixed with the white of an egg forms a very strong, 
 cement for glass, porcelain, &c. but it must be done neatly, so when hard, 
 the superfluous part cannot be easily smoothed or taken off. 
 
222 MINE OP WEALTH ] AND^ 
 
 Rosemary wash for the Hair. — Boil one pound of rose> 
 mary in two quarts of water, and add to the filtered liquor one ounce 
 of spirit of lavender, and one ounce of salt of tartar. 
 
 To mix Oil IFith Water. — Salts of tartar, is the best and 
 cheapest substance, thus uniting two qualifications, it will cause any 
 oil to unite with water. 
 
 IiaTender "Water. — One quart of rectified spirits of wine'; 
 essential oil of lavender two ounces ; essence or ambergris five drachms ; 
 put it all into a bottle, and shake it until it is incorporated. 
 
 To preserve Seaweeds. — Put each specimen in a plate full 
 of water, it will then be easy to spread out and arrange the branches 
 or fibres, then introduce a sheet of paper under the seaweed and carefully 
 raise it out of the water, the specimen will be beautifully displayed upon 
 the paper, by means of the gluten in the seaweed. ' 
 
 HoKF to make cheap French Polish fbr Boots 
 and Shoes. — Mix together two pints of vinegar, and one pint of 
 soft water; stir into it, one quarter of a pound of glue broken into 
 small pieces, half a pound of logwood chips, quarter ounce of soft soap, 
 and a quarter of an ounce of isinglass, put it on the fire, and when it 
 boils up, continue the boiling for ten minutes longer. Strain it, and 
 bottle and cork it : when cold it is ready for use ; before putting it on 
 the boots and shoes, remove the dirt with a sponge and w^ater, then pnt 
 on the polish with a clean brush. 
 
 To remove Grease from the Collar of a Coat.— 
 
 Obtain six cents worth of ammonia, and mix it in a pint of cold water 
 then well sponge the collar or other parts, until the grease disappears, 
 which it will quickly do. 
 
 To take Grease out of Carpets. — Scrape and pound 
 together in equal proportions, magnesia in the lump, and fullers earth ; 
 'having mixed these substances, pour on them a sufficient quantity of 
 boiling water to make into a paste ; lay this on as hot as possible upon 
 the grease spots, in the carpet and let it dry. Next day when the compo- 
 sition is quite dry, brush it oflf and the grease spots will have disappeared. 
 
 To clean Plaster of Paris Btists. — Take a small piece 
 of very clean whiting, and dissolve it in a little water, then lay it over 
 the bust in the form of whitewash, a little isinglass added to the water, 
 made warm previous to mixing with the whiting will prevent the white 
 rubbing off when touched. . ... 
 
GUIDE FOB THE MILLION. 223 
 
 To grive a fine (color to Iflahog^any. — Let the article be 
 washed perfectly clean with vinegar, first having taken out any ink 
 stains there may be with spirits of salt. Use the following liquid: — 
 into a pint of cold linseed oil, put six cents worth of alkanet root, and 
 two cents worth of rose pink in an earthen vessel; let it remain all 
 night, then stirring well, rub some of it all over the article with a linen 
 rag ; when it has lain some time, rub it bright with linen cloths. 
 
 To gi'kd Ivory. — Put the ivory you intend to gild into a solu- 
 tion of sulphate of iron (copperas) and then into a solution of nitro- 
 •muriate of gold ; on withdrawing it from the latter, it will be beauti 
 fully gilded. 
 
 Remedy for Dandruff— Let the roots of the hair be well 
 washed with the following solution every day; lime water, one pint; 
 distilled vinegar, one fourth pint. Mix. 
 
 Preventative ag^ainst Ifloth^ — Strew camphor or peppar 
 over the things you wish to preserve from moths. 
 
 To take Ink out of muslin. — Dip the part stainad with ink 
 into cold water. Then fill a small basin with boiling water, and on 
 the top place a pewter plate ; lay the muslin on the plate, then salt of 
 lemon or tartaric acid upon the spot, rubbing it with the broad of a 
 spoon; the spot will then immediately disappear. 
 
 Tainted Meat. — The taint may be removed by covering it for a 
 few hours with charcoal, or by putting a few pieces of charcoal into the 
 water, in which the tainted meat is boiled. 
 
 Fire in the Chimney. — In case of fire in the chimney, it 
 is an excellent plan, to put salt on the fire, as it acts chemically om 
 the flaming soot above. 
 
 For Making the hair Curl.— Beat up the yolk of an egg 
 ^ with a pint of clean rain water or lime water, a pint distilled ; vinegar, 
 a quarter of a pint: — Mix/; to be applied warm, and afterwards wash the 
 head with warm water. 
 
 Invaluable Dentrifice. — Dissolve two ounces of borax in 
 three pints of water ; before getting cold, add one teaspoonful of myrrh, 
 and one tablespoonful of camphor ; bottle the mixture for use, one 
 wine glass of the solution added to a half a pint of tepid water, is suffi- 
 cient for each application, this solution applied daily, preserves and 
 beautifies the teeth, arrests decay, and produces a healthy action of 
 the gums. ... 
 
224 MINE OF WEALTH, AND 
 
 JQ[ow to Freshen !§alt Fish. — Many persons who are iu llie 
 
 habit of freshening mackerel or other salt fish, never dream that there is 
 a right and a wrong way to do it. Any one who has seen the process 
 of evaporation going on at the salt woiks knows that salt falls to the 
 bottom. Just so it is in the pan where your mackerel or white fish lies 
 soaking ; and as it lies with the skin .'^ide down, the salt will fall to 
 the skin, and remain there ; when, if placed with the flesh side down, 
 the salt falls to the bottom of the pan, and the fish comes out freshened 
 as it should ; in the other case it is nearly as salt as when put in. 
 
 To Relieve a Cou§^8i. — This is the sea.son for colds ; and colds 
 are the forerunners of consumption. Attend seasonably to the first," 
 if you would avoid the last. For years we have found the following 
 preparation the best for the cure or relief of a cough we have ever tried: 
 — Take two ounces flaxseed, tAvo ounces stick liquorice, half a pound 
 brown sugar, half a pound raisins, one quart cider. Boil the whole 
 down to one pint; strain it off and put it aside for use. Whenever the 
 cough is troublesome, take a table.spooufu! at a time. 
 
 A T¥ei¥ TreatmCBlt Ibr "'Bl'oiiiBds. — A French surgeon has 
 discovered a new method of treating vvouuds which is said to be very 
 successful. A jet of air is poured upon the wound by means of an or- 
 dinary pair of bellows, which causes a film to form, by means of which 
 the healing process is greatly facilitated. 
 
 Hxternal ApplieatsoBi of Caster IHfl. — It is said castor 
 oil is much better to soften and redeem old leather, than any other oil 
 known. When boots and shoes are grea.sed with it, the oil will not at 
 all interfere with the polishing afterwards, avS in the case> with lard, 
 olive, or any other oil. In Harrisburg, the old leather hose of some 
 of the fire companies were greased with it, and found to become almost 
 ati soft and flexible as new leather. Leather belts for transmitting 
 motion in machinery will usually last three or five years, according to 
 the wear and tear they are exposed to ; when greased with castor oil 
 they will last ten years or more, as they always remain flexible and do 
 not crack. Besides this advantage, castor oil prevents slipping, so that 
 a belt three inches wide, impregnated with it, will be equal to a belt 
 four and a half inches wide without ca.^^lor oil. It is necessary, bow- 
 ever, to M^ait twenty-four hours till the oil has disappeared fro.m the 
 surface and penetrated the leather, otherwise the freshly greased sui'ftice 
 will cause slipping. That rats and other vermin detest anything im- 
 pregnated with castor oil and will not touch it, is aaather advantage. 
 
GUIDE FOR THE MILLION. 225 
 
 ' " The Use of Bci^rax in "Washing. — In Belgium and Holland, 
 linen is prepared beautifully, because the washerwomen use refined borax, 
 instead of soda, as a washing powder. One large handful of borax is 
 used to every ten gallons of boiling water, and the saving in soap is 
 said to be one-half. For laces and cambrics an extra quantity is used. 
 Borax does not injure the linen and it softens the hardest water. A 
 teaspoonful of borax added to an ordinary seized kettle of hard water, in 
 which it is allowed to boil, will effectually soften the water. 
 
 Receipt Worth a Tliousand l>oIlaiL*s. — Take one pound 
 of sal-soda and a half apound of unslacked lime, put them in a gallon 
 of water and boil twenty minutes ; let it stand till cool, then drain 
 off and put in a strong jug or jar. Soak your dirty clothes over night, or 
 until they are wet through, then wring them out and rub on plenty 
 of soap, and in one boiler of clothes, well covered with water, add one 
 tea-cupful of washing fluids Boil half an hour briskly, then wash them 
 thoroughly through one suds, rinse, and your clothes will look better 
 than the old way of washing twice before boiling — This is a valua- 
 ble receipt, and I want every poor tired woman to try it. I think with 
 a patent wash-tub to do the little rubbing, the washer-woman might take 
 ,the old Bible and compose herself on a lounge, and let the washing do 
 itself. 
 
 Good Vinegar. — Here is a receipt which will be worth consider- 
 ation to our readers who are fond of making vinegar: It may not 
 generally be known that an excellent article of vinegar may be made 
 by taking the late stalks of rhubarb, and chopping them as one would 
 for pies or sauce ; then pour scalding water over the whole, and let 
 it stand on the stove till well cooked ; then strain off into a suitable ves- 
 sel, add one gill of molasses to each quart of the juice : set it in a sunny 
 place ; stir occasionally, and in a few weeks one may have a stout article 
 of vinegar. 
 
 Sweet Green Tomato Pickle. — Peel and slice two gallpns 
 ef green tomatoes, five tablespoonsful of ground mustard seed, two 
 gills of mustard seed, two tablespoonsful of ground cinnamon, one table- 
 spoonful of cloves, one pound of brown sugar, three quarts of vinegar. 
 Boil altogether until quite done. If you choose, you may use one spoon- 
 ful gtound and a portion of cinnamon batk. Celery tops improve the 
 flavor. They are excellent. 
 
 Tomato Catsup, T¥o. 1. — Wash and boil one bushel tomatoes. 
 When soft, pass the whole through a colander, mashing the mass till it 
 has ceased to drip. There will be about eleven quarts of juice. Put this 
 
226 MINE OF WEALTH, AND ' 
 
 in a china-lined kettle, and add four tablespoonsful of salt, one of allspice, 
 three of ground mustard, a teaspoonful and a half of ground black pep- 
 per, one of cayenne. — Boil this two hours at least ; if you wish it thick, 
 three or four hours. Bottle, putting a little sweet oil on the top of each 
 to exclude air. Seal and it is ready for use in two weeks — is better in 
 two years. 
 
 *2. — Take six pounds of tomatoes and sprinkle with salt ; let them 
 remain a day or two, then boil and press through a coarse sieve or 
 colander. Put into the liquor half a pint of vinegar, cloves, pepper, gin- 
 ger and cinnamon ; boil them, one-third away ; bottle tight. It should 
 be shaken before being used. .,, 
 
 To Test ©old or Silver. — Metals purporting to be gold or sil- 
 ver, may be easily tested by moistening the metal and rubbing lunar caus- 
 tic on the wet part. If the metal is pure the mark will be faint, bttt 
 if it is not pure the mark will be darker in proportion as the alloy is 
 greater, until in the case of counterfeit or base metals the mark will be 
 quite black. 
 
 fi^list. — Every particle of rust on iron may be removed by first soften- 
 ing it with petroleum and then rubbing it well with coarse sand-paper. 
 To paint iron, take lamp-black suflSicient for two coats, and mix "wtth 
 equal quantities of Japan varnish and boiled linseed oil. 
 
 « Antidote lor Pobsobi. — After many experiments by the officers 
 of the Smithsonian Institute and other scientific gentlemen, a certain 
 cure is said to have been found for snake bite. It is as follows : Ten 
 grains iodide of potassum, and thirty grains iodine, to be dissolved in one 
 ounce of water, to be kept in a bottle with a ground glass stopper, and to 
 be applied externally — never internally. If possible, stop the circulation 
 in the parts bitten by, bandaging and use a stick or anything to tighten 
 the bandage, and apply the solution to the bite with a piece of cotton, 
 sponge, or anything that will hold the fluid, and then bind it to the 
 wound and keep wet until the cure is effected. It is said that five 
 drops of undiluted poison from the fangs of a rattlesnake, mixed with 
 five drops of the above solution and inserted in a wound with a syringe, 
 was as harmless as ten drops of water. 
 
 IncoMibtBstflfole "Wash. — Slake some stone lime in a large tub 
 or barrel, with boiling water ; when slaked, pass six quarts of it through 
 a fine sieve. It will then be in a state of fine flour. Now to six quarts 
 of this lime add one quart of salt and one gallon of water; then boil the 
 . mixture and skim it clean. To every five gallons of this mixture add 
 ono pound of alum, half pound of copperas, by slow degrees, three quar- 
 
©UIDE FOR THE MILLION. 
 
 ters of a pound of potash, and four quarts of white sand, or hard wood- 
 ashes sifted. This solution will admit of any colored matter, and may 
 be applied with a brush. It is more durable than paint It will stop 
 small leaks in the roof, prevent the moss from growing over and rotting 
 the wood, and renders it incombustible from sparks falling upon it. 
 When laid upon brick work, it renders the brick impervious to rain or 
 wet. 
 
 Choosang* Carpets. — A carpet should be always chosen as a 
 back-ground, upon which the other articles of furniture are to be placed, 
 and should, from its sober colors and unattractive features, have a ten- 
 dency rather to improve, by comparison, objects placed upon it than 
 command for itself the notice of the spectator. It should vie with 
 nothing, but rather give value to all objects coming in contact with it. 
 Composed of sombre shade's and'' tMes,iand treated essetitially as d flat 
 surface, it exerts a most valuable though subordinate influence upon all 
 the other decorations of the day. Upon it the eye rests while surveying 
 the more important furniture ; and its presence, properly treated, supplies 
 the necessary materia! for a satisfactory contrast with other portions 
 of the decoration, which comparison in nowise detracts from its own 
 peculiar degree of merit, but proves from this circumstance how valuable 
 it is a,s contributing to the pleasing eifect of the whole apartment. 
 
 To Imitate II.©se"«ro©d. — Boil half a pound of log^wood in 
 three pints of water till it is of a vei-y dark red, and half an ounce 
 of salt of tartar. While boiling hot, stain the wood with two or three 
 coats, taking care that it Is nearly dry Ijetween each; then, with a 
 stiff flat brush, such as painters use for graining, form streaks with a 
 black stain, which, if carefully executed, will be very nearly the appear- 
 ance of dark rosewood. Stain for mahogany - Put one pound of log- 
 wood in four quarts of water, and add a double handful of walnut peels. 
 Boil it up again, take out the 'c¥ips, add one pint of the beSt vinegar and 
 It will be fit for use. 
 
 To Fill Cracks lia FiiilPltStlli^e.~-Moisten a j)ieee of recently 
 burned lime with enougb water to make it fall into powder; mix one paA 
 of tliin slacked lime with two parts of rye flour and a sufficient quantity 
 of boiled linseed oil to form it into a thick, plastic mass. 
 
 Frosted I^ilMljS. — Frosted linjbs are permanently relieved by one 
 or two applications of a boiled lye of wood ashes, made so strong as to 
 be quite slippery between the fingers. This'lye should settfe,''be'draiiied 
 off, and bave a large handful of common salt to eac^ quart of lye mixed 
 with it. It should be quite warm, and the liai'bs be submerged for 
 <as€ or two hoars. 
 
228 MINE OP WEALTH; AND, 
 
 To obtain a beautiful, clear, white, complexion, and 
 a brilliant appearance of the skin. — Prepare a wash of one 
 ounce of benzoic acid in six ounces of water. This is harmless, but 
 etfectual. The greater part of the highly praised nostrums of the day con- 
 tain more or less of that dangerous preparation — white lead. 
 
 Extract of Rose-leaf Geranium. — Dissolve three ounces of 
 oil of Rose-geranium in one gallon of deodorized alcohol. By filtering' 
 alcohol through charcoal it becomes deoderized of the fusel smell. 
 
 Offensive Breath.— This is easily cured and the mouth entirely 
 disinfected by washing the mouth with a solution of chlorinated lime. 
 Finely pulverized charcoal is another disinfectant for the mouth, bat not 
 so efficient. 
 
 rifeir process for remoTlng^ Freckles. — Take finely pow- 
 dered nitre, (saltpetre) and apply to the freckles, by the finger moistened 
 with water and dipped in the powder. When perfectly done and judi- 
 ciously repeated it will remove them effectually and without trouble. 
 
 I§k;ent Powders. — To be used for scent bags, wardrobes, boxes, 
 &c. — Corianders, orris root, rose leaves, and aromatic calamas, each four 
 ounces ; lavender flowers, eight ounces ; rhodium wood, one drachm ; 
 musk, twenty grains. Mix and reduce to course powder. 
 
 To clean kid glOTCS. — Make a strong lather with curd soap and 
 warm water, in which steep a small piece of new flannel. Place the glove 
 on a flat, clean, and unyielding surface — such as the bottom of a dish, 
 and having thoroughly soaped the flannel (when squeezed from the 
 lather), rub the kid till all dirt be removed, cleaning and resoaping the 
 flannel from time to time. Care must be taken to omit no part of the 
 glove, by turning the fingers, &c. The gloves must be dried in the sun 
 or before a moderate fire, and will present the appearance of old parch- 
 ment. When quite dry, they must be gradually " pulled out," and, will 
 look new. We have repeatedly tried the above with success. 
 
 To Protect Children firom Burning^. — Add one ounce of 
 alum to the last water used to rinse children's dresses, and they will be 
 rendered uninflamable, or so slightly combustible that they would take 
 fire very slowly, if at all, and would not flame. This is a simple precau- 
 tion, which may be adopted in families of children. Bed curtains, and 
 linen in general, may also be treated in the same way. 
 
 Diminution of Smoke. — Smoke from the fires of private 
 houses in winter, may be greatly lessened by lighting the fires from 
 the top, whereby much of the smoke is cousamed. 
 
GUIDE FOR THE MILLION. 229 
 
 To Preserve Apples and Pears. — Take a large jar coated 
 inside with cement and place a layer of fine sand on the bottom, select 
 the best fruit, either apples or pears, and having wiped thoroughly dry 
 place a layer on the sand in the jar, taking care that the fruit does not 
 touch ; then alternate layers of sand and fruit until the jar is filled, cov- 
 ering the whole with a thick layer of the sand gently pressed down. 
 Keep the jar in a dry place free from all moisture and the fruit will keep 
 in fine condition for some months. 
 
 Economical Hair l^ash. — Take one ounce of borax, half and 
 ounce of camphor, powder these ingredients fine, and dissolve them in one 
 quart of boiling water when cool, the solution will be ready for use ; 
 damp the hair frequently. This wash not only eflfectually cleanses and 
 beautifies, but strengthens the hair, preserves the color, and prevents 
 early baldness. The camphor will form into lumps, but the water wii|l. 
 be sufiicieutly impregnated. 
 
 fiEow to Renovate Black Cloth. — Boil half a pound of log. 
 wood and half an ounce of copperas chips in three pints of water until 
 reduced to a quart ; when cold add two ounces of alcohol ; mix well and 
 apply to the cloth with a h&rd brush ; when dry brush with a soft 
 brush. 
 
 Excellent Ooniestic Yeast.— One pound of good flour, s 
 quarter of a pound of brown sugar, and two ounces of salt boiled to- 
 gether for one hour. White yet warm bottle and cork close. One pint 
 of this will make eighteen pounds of bread. , . 
 
 IIoiV to do up §liirt Bosoms. — Dissolve two ounces of fine 
 white gum arabic in a pitcher containing a pint or more of boiling 
 water, according to the degree of strength required — cover and let stand 
 twelve hours, then decant carefully from the dregs into a clean bottle^ 
 cork, and keep for use. A tablespoonful of this added to a pint of starch 
 made in the usual manner will give to shirt bosoms, or any article 
 of lawn (white or colored) a pewness of appearance when nothing else 
 
 can restore them. "^ 
 
 • r 
 
 To ilfeSt Iron Instantly. — Bring iron to a white heat, and 
 then apply a roll of sulphur to it. The iron will instantly melt. 
 
 Canslles^ Plain flints Atoout— Candles improve by keeping a 
 few months. Those made in winter are the best. The most economical^ 
 as well as the most convenient plan, is to purchase them by the box^ 
 ■keeping them alway in a cool dry place. If wax candles become discol- 
 oured or .soiled, they may be restored by rubbing them over with a clean 
 
H$^ MINE OF WEALTH; AND, 
 
 flannel slighty dippei in spirits of wine. Candles ar6 sometimes dif- 
 ficult to light. They ignite instantly if, when preparing them for the 
 evening, you dip the top in spirits of wine shortly before they are wanted.' 
 Light them always with a match, and do not hold them to the fire, as that 
 will cause the tops to melt and drip. Always hold the match to the side 
 of the wick, and not over the tbp. If you find the candles too small for 
 the candlesticks, always Wra^ a small piece of white paper round the 
 bottom end, not allowing the paper to appear above the socket. Cut the 
 wicks to a convenient length for lighting (nearly close), for if the wick 
 is too long at the top it will be very difficult to ignite, and will also bend 
 down, and set the candles to running. Glass receivers, for the droppings 
 for candles, are very convenient, as well as ornamental. The pieces of 
 calidles that are left each evening shoald be placed in a tin box kept for 
 that purpose, and used for bed-lights. 
 
 Twelve Golden Maxims For Families, 
 
 I. Health must be regarded. — This demands the first attention, 
 and unceasing regard. The laws of health must be observed, and 
 those wise and efficient means must be uniformly employed, by 
 which, in connexion with the Divine blessing, the health of the 
 various members of the Family may be secured. It is deeply to be 
 regretted that so many Families disregard the laws of health: we 
 cannot wonder that illness so often prevails, — that death so prema- 
 turely ensues. 
 
 II. Education must be early attended to. — The mind must 
 be early cultivated : acquisitions, varied and important, must be 
 continually gained. The faculties must be wisely and vigorously 
 disciplined not only from the consideration of the happiness which 
 will be secured, and the true respectability which will be attained ; 
 but from the conviction that, at the present period, a good sound 
 education will be essential to the members of our Households in fu- 
 ture life, — that they will be worth comparatively nothing without it. 
 
 III. Amiable tempers must be cherished. — The kindly dispo 
 
GUIDE FOR THE MILLION. 2M- 
 
 sitions in our Families are not only desirable, but indispensible ; 
 there is no domestic happiness without them. One must be bland, 
 courteous, and amiable, to another. The law of kindness must be 
 the rule — gpverning, moulding, harmonizing the Family. I'here 
 must be nothing hard, stern or unyielding; but mutual concession.-,, 
 mutual tenderness, mutual love. 
 
 ly. Industrious habits must be formed. — Nothing is raoi-e 
 essential. Unless active habits are cultivated, and cultivated Irom 
 principal, no progress can be made in anything that is valuable ; no 
 respectability, intellectual, social or moral, can be gained; no confi- 
 dence on the part of others can be realized ; no blessings fr<im 
 Heaven can be vouchsafed. Indolent apathetic Families, habit- 
 ually sluggish, and indisposed to labour, are ignorant, unhappy, im- 
 moral. This may be regarded as an indisputable fact. 
 
 V. AIUTUAL CONFIDENCE MUST BE REPOSED. — There mUst be no 
 shyness of each other. There must be no jealousy, no undue cau- 
 tion, no distrust. If these feelings be manifested in the Family 
 circle, there will be no comfort; there will be a canker-worm atHaa 
 root of domestic happiness ; and this want of confidence will in- 
 crease, until every thing that is petulant and malicious will be dis- 
 covered. 
 
 VI. A CONTINUAL DESIRE FOR DOMESTIC TRANQUILITY MUST BE 
 
 CHERisflED. — What can be more desirable than peace in our dwel- 
 lings? that peace which is the result of love, — which springs from 
 mutual respect and forbearance, — which is associated with prin- 
 ciple, — which is the consequence of the fear of Grod, — which is iden- 
 tified with filial and unwavering trusfin him. A tranquil, lia[)py 
 home, is the very emblem of Heaven. 
 
 VII. The parental character must be highly respected. 
 — There will be no domestic blessing, without this. There will be 
 no true dignity in the Family, without this. There will be no real 
 prosperity at home, without this. Parents must occupy their ap- 
 
232 ' MINE OF WEALTH ; AND, 
 
 propriute place : they are the heads of Families, and they must be 
 regarded as such. There must be no neglect; no disrespect must 
 be shown them. There must be no contempt of their authority, no 
 indisposition to render obedience. Children must valuej,nd honour 
 their parents, else instead of having a blessing throughout life, they 
 wiU be sure to have a curse. 
 
 VIII. Domestic order must be maintained. — Where there 
 is disoi'der, there is no tranquillity, no excellence, no advancement, 
 no happiness. Order in Families is essential to their peace, eleva- 
 tion, and progress. In our households, every thing should be done 
 at the best time, as well as the best manner. There should be rules 
 to direct and govern, from which there should be no deviation, 
 unless necessity compel. Disorderly habits, a constant want of ar- 
 laiiLjetnents, will entail nothing but loss and misery; and as the 
 child]-en grow up, these habits will be rendered fixed and perma- 
 nent, so that they will become men and women, fathers and mothers 
 without any love of rule or order. 
 
 IX. The love op Home must be fostered. — There is no affec- 
 tion, when it is cherished from an early period, and from principle, 
 which is stronger : and sure we are, that there is no feeling which 
 is more valuable and important. It is connected with a thousand 
 endeiirments; it preserves from a thousand temptations ; it is iden- 
 tified with the cultivation of the noblest priniciples, and purest emo- 
 tions ; and it is inseparable from peace and happiness. In such a 
 world as ours, Home should be the refuge from danger; the spot 
 where freedom is found from every care; the haven where tranquil 
 waters are met with after the fiercest storm. 
 
 X. Sympathy under domestic trials must be expressed. 
 — There must be no cold no unfeeling heart displayed. Family 
 difficulties will occur ; Family changes will be experienced ; 
 Family sorrow will be endured ; Family bereavements will be under- 
 gone and in these situations, there must be sympathetic and tender 
 
GUIDE FOR THE MILLION. 238 
 
 emotions clierished. The Parents must feel for the Children, and 
 the Children for the Parents ; Brothers must be S:ind and compas- 
 sionate towards their Sisters in affliction; and Sisters must endeavour 
 to alleviate the sorrow and burden of their Brothers. Thus will 
 support be administered under the heaviest pressure; consolation be 
 afforded during painful illnesses and protracted calamities, and 
 the benediction of Heaven be graeiously imparted. 
 
 XI. Sincere prayer must be presented for each other. — 
 Parents in this way especially must remember their children, 
 and children their parents. It is the best kind of remembrance ; 
 the most beautiful expression of love. There should be in the 
 Family circle the elevation of the heart to God, for his blessing. 
 Mutual prayer will cement mutual love, — will alleviate mutual 
 sorrows, — will sweeten mutual mercies, — will heighten and purify 
 mutual joys. Where these elevated feelings are not cultivated, 
 there is no happiness, no security. 
 
 XII. The family must look forward to a purer, brighter, 
 NOBLER, WORLD THAN THIS : — A world where there shall be no 
 ignorance to darken, no error to mislead, ho infirmities to lament, 
 no enemies to assail, no cares to harass, no sickness to endure, no 
 changes to experience ; but where all will be perfect bliss unclouded 
 light, unspotted purity, immortal tranquillity and joy. 
 
 Members of Families, in passing through life, should make it 
 apparent, by their principles, by their habits, by their conversation, 
 by their spirit, by their aims, that they are above the present transi- 
 tory scene ; and that they are intensely anxious to unite again in 
 that world of peace, harmony, and love, where there will be nothing 
 to defile or alloy, and where the thought of separation will be 
 unknown. 
 
 Families! make the above maxims your governing principles, 
 and we promise you domestic bliss. Wherever you may find dis 
 comfort abroad, you will be sure to realize happiness at Home 
 
284 MINE OF WEALTH; AND, 
 
 ','•'0 .it Maxims for the Sedentary. '''^•^£■''"0"' ^iT"'*rm 
 o 
 
 Eat no suppers, or at least let them be light ; half a dozen oysters, 
 or a cup of sago are the best. Brush the mouth and teeth well 
 every morning, with a toothbrush and cold water. It would be 
 well to do the same at night. Never allow the stomach to remain 
 too long without food, nor stop the sensation of hunger by drink. 
 If employed in study, always make an hour subservient to pleasure 
 and exercise in the open air. Do not walk to fatigue, for that 
 debilitates very much. Dancing is a most wholesome exercise both 
 for the mind and body, but avoid excess in it. Nuts of all kinds 
 are unwholsome. Always keep the feet from wet. Beware of 
 damj. beds, for these are destructive to health. Should you be 
 caught in a rain shower change the damp clothing as quick as pos- 
 sible and rub the body dry. 
 
 How to Make a Will. 
 Take care that if written on several sheets of paper, they are all 
 fastened together, and that the pages are numbered. Sign your 
 name at the bottom of each sheet, and state at the end of your will 
 of how many pages it consists. If there are any erasures or inter- 
 lineations, put your initials in the margin opposite to them, and 
 notice them in the attestation. The attestation should be already 
 written at the end of the will. The two persons intended to be the 
 witnesses should be called in, and told that you desire them to wit- 
 ness your will, and then you should sign your name in their 
 presence, desiring them each to look at the signature. Your signa- 
 ture should follow your will, but should precede the signatures of 
 the witnesses, for if you were to sign after they have signed, your 
 will would be void. When therefore, you hare signed they should 
 
GUIDE FOR THE MILLION. 235 
 
 sign their names and residences at the foot of the attestation. You 
 will observe tbat, according to the attestation, neither of the wit- 
 nesses although he has signed the attestation, should leave the room 
 until the other witness has signed also. Remembering that they 
 must both sign in your presence, and therefore you should not allow 
 them to go into another room to sign, or even any recess, or anj'^ 
 part of the same room, where it is possible that you might not see 
 them sign. Iftherfore, you do not choose them to sign after you 
 at the same table or desk, have a table placed close to you before 
 they come into the room, so as to create no confusion, at which 
 they can and ought to sign before leaving the room. If you were 
 to send your servant, who happened to be one of your intended wit- 
 nesses, out of the room even for a table, he must leave the room be- 
 fore you sign, if after your death, a question were to arise upon the 
 fact of your having signed in the presence of both the witnesses pres- 
 ent at the same time, the man would of course, admit that he left the 
 room before you did sign, and then imagine what reliance would be 
 placed upon the fact in cross-examination, and in the address to 
 the jury. 
 
 Syrrfpathetic Inks. 
 
 Secret Writing was known to the ancients but we nave no 
 direct evidence that it was used among them for secret intercourse 
 during war, though there is every probability of it. 
 
 In modern times the subject has received from several of the early 
 chemists considerable attention, which although it has not materially 
 benefited science, has nevertheless afforded much amusement to its 
 followers ; we therefore offer some practical hints upon the subject- 
 
 Sympathetic Inks which, from their property of being invisible 
 when written with, and remaining so till they have undergone some 
 process, formed the medium by which secret writing was carried on. 
 
 These inks are usually divided into three classes. — 1. Those ren- 
 
Inks made Solution of 
 
 become 
 
 Gre^n vitriol 
 
 black 
 
 Pcrchloride of mercury- 
 
 u 
 
 Nitrate of copper 
 
 brown 
 
 Solution 0*" T;oId 
 
 purple 
 
 Nitrate of Cobalt 
 
 blue 
 
 Oreen vitrol 
 
 (( 
 
 Carbonate of iron 
 
 t( 
 
 Arseniate of Potash 
 
 green 
 
 Alum in lemon juice 
 
 grey 
 
 Nitrate of bismuth 
 
 yellow 
 
 Muriate of Antimony 
 
 (1 
 
 Diacetateof Lead 
 
 li 
 
 Nitrate of mercury 
 
 crimson 
 
 Corrosive sublimate 
 
 scarlet 
 
 Rock alum 
 
 white 
 
 236 MINE OF WEALTH; AND, 
 
 dered visible by moistening the writing with another liquid, or by 
 exposure to vapour. 2. Those rendered visible by sifting some 
 finely powdered dark or highly -coloured substance over the writing. 
 'd. Those rendered visible by heat. 
 
 First Class. — The inks in this class require the aid of some 
 li(|uid, or vapour, to render them visible thus. — 
 
 When WasJved out-c 
 Decoction or tincture of galls. 
 Hydrochlorate of tin. 
 Prussiate of Potash. 
 Muriate of tin. 
 Oxalic acid. .) 
 
 Prussiate of Potash. 
 Prussiate of Potash. t 
 
 Nitrate of copper. 
 Water. 
 
 Prussiate of Potash. 
 Decoction of tincture of galls. 
 Chromate of Potash. , 
 
 Chromateof Potash. 
 Iodide of Potash. . 1 
 
 Water. 
 
 If the writing is to be rendered legible by exposure to a vapour 
 write with a solution of nitrate of bismuth, or diacetate of lead, 
 which becomes black when exposed to sulphuretted hydrogen. ' 
 
 Second Class. — This includes almost all glutinous expressed 
 juices of plants, milk of animals, or any other viscid fluids, which, 
 when dry are invisible, but by being inverted over steam, or being 
 breathed on, and having some coloured powder sifted over the writ- 
 ing, become visible from the viscous nature of the ink attracting 
 and retaining the powder. An illustration of this class is afforded 
 by writing with milk, to be afterwards dusted with soot. 
 
 Third Class. — This class, from the beauty of the colours it in- 
 cludes, and the property most of the inks possess of the colour disap- 
 pearing again when allowed to cool in a moist place, is capable of 
 affording considerable amusement, by employing the inks as the 
 colouring matter in certain portions of drawings ; and it is to encour- 
 age this kind of amusement that we introduce the subject. 
 
 As some of the inks included in this class are only rendered vie- 
 
QV^lpK FOE THE MILLION. 237 
 
 hie by heat, withotit losing the colour again on cooling, we shall 
 treat of these previous to describing the others:— 
 
 Black Ink is produced by writing with a solution of sal amoniac, 
 or diluted snl-planriG, 'dcid ] broivnish black, hj lemon juice ; 6rowm, 
 by milk; brownish yellow^ by juice of onions. 
 
 Nitre, alum, tartar, and sea salt, produce nearly the same effects, 
 but not so decidedly. 
 
 ^,, Those inks which lose their colour on cooling, and resume it on 
 the application of heat, are now to be considered. If a landscape, 
 or view of mountain scenery for instance be drawn and painted as 
 usual, omitting the colouring and outline of the foliage of the trees, 
 the grass, thatch, water, reeds, parts of the sky, &c., or even figures 
 of men, birds, or animals, and these parts be filled with the appro- 
 priate inks, the drawing will have the appearance of winter until 
 heated, when the scene will be entirely changed to that of spring, or 
 sumniejj.i , A, tulip, or other blub, may be drawn as usual, and the 
 leaves, and flowers finished with sympathetic inks ; an empty plate 
 may be made to appear full of fruit and leaves ; a flower-pot, with 
 a rose-tree without its leaves, will suddenly appear in full bloom 
 and leaf; change of costume is as easy as scene, and, in fact, the 
 subject is almost endless. 
 
 The various colours are produced by employing the inks men- 
 tioned below: — 
 
 EosE Colour — 'By using a solution of oxide of cobalt in spirit 
 of nitre. 
 
 Green— Solutions of the nitrate and chloride of cobalt and chlor- 
 ide of copper. 
 
 Yellow — Muriate of copper. 
 
 Blue — Muriate of cobalt, (if pure.) 
 
 Having said this much, we may leave the reader to experiment 
 upon the subject. A little practice will soon render the artist pro- 
 ficient in the production of the interesting illusive effects alluded to. 
 
236 MINE OP WEALTH; AND, 
 
 Rules For Success in Business. 
 
 Select the kind op business suits your natural inclina- 
 tions AND TEMPERAMENT. — Some men are naturally mechanics ; 
 others have a strong aversion to anything like machinery, and so on; 
 one man has a natural taste for one occupation in life, and another 
 for another. 
 
 I never could succeed as a merchant. We have tried it, unsuccess- 
 fully, several times. We never could be content with a fixed salary, 
 for ours is a purely speculative disposition, while others are just the 
 reverse ; and therefore all should be careful to select those occupa- 
 tions that suit them best. 
 
 Let your pledged word ever be sacred. — Never promise 
 to do a thing without performing it with the most rigid prompt- 
 ness. Nothing is more valuable to a man in business than the name 
 of always doing as he agrees, and that to the moment. A strict 
 adherence to this rule gives a man the command of half the spare 
 funds within the range of his acquaintance, and encircles him with 
 a host of friends, who may be depended upon in any emergency. 
 
 What ever you do, do with all your might. — Work at it 
 if necessary, early and late, in season and out of season, not leaving 
 a stone unturned, and never deferring for a single hour that which 
 can just as well be done now. The old proverb is full of truth and 
 meaning — " Whatever is worth doing at all, is worth doing well." 
 Many a man acquires a fortune by doing his business thoroughly, 
 while his neighbor remains poor for life, because he only half does 
 his business. Ambition, energy, industry, and perseverance, are 
 indispensable requisites for success in business. 
 
 Sobriety. Use no description of intoxicating drinks. — As 
 no man can succeed in business unless he has a brain to enable him 
 to lay his «)lans, and reason to guide him in their execution, so, no 
 matter how bountifully a man may be blessed with intelligence 
 if his brain is muddled, and his judgment warped by intoxicating 
 
- GUIDE FOR THE MILLION. 239 
 
 drinks, it is impossible for him to carry on business successfully. 
 How many good opportunities have passed never to return, while a 
 man was sipping a "social glass" with a friend! How many a 
 bargain has been made under the influence of the wine-cup which 
 temporarily makes its victim so rtchl How many important chances 
 have been put of until to-morrow, and thence for ever, because 
 indulgence has thrown the system into a state of lassitude, neutral- 
 izing the energy so essential to success in business. The use of in- 
 toxicating drinks as a beverage is as much an infatuation as is the 
 smoking of opium by the Chinese, and the former is quite as des- 
 tructive to the success of the business man as the latter. 
 
 Let hope predominate, but be not to visionary.— Many per- 
 sons are always kept poor because they are too visionary. Every 
 project looks to them like certain success, and therefore they keep 
 changing from one business to another, always in hot water, and 
 always "under the harrow." The plan of " counting the chickens 
 before they are hatched," is an error of ancient date, but it does not 
 seem to improve by age. 
 
 Do NOT SCATTER YOUR POWERS. — Engage in one kind of business 
 only, and stick to it faithfully until you succeed, or until you con- 
 clude to abandon it. A constant hammering on one nail will gen- 
 erally drive it home at last, so that it can be clinched. When a 
 man's undivided attention is centered on one object, his mind will 
 continually be suggesting improvements of value, which would 
 escape him if his mind were occupied by a dozen different thoughts 
 at once. Many a fortune has slipped through men's fingers by en- 
 gaging in too many occupations at once. 
 
 Engage proper employees. — Never employ a man of bad habits 
 when one whose habits are good can be found to fill his situation. 
 I have generally been extremely fortunate in having faithful, 
 and competent persons to fill the responsible situations in my busi- 
 ness ; and a man can scar'jely be too grateful for such a blessing 
 
240 MINE OF WEALTH. . .^ ^ ^ 
 
 When you iind a man unlit to fill his situation, either from incapa- 
 city peculiarity of character or disposition, dispense with his ser- 
 vices, and do not drag out a miserable existence in the vain attempt 
 to change his nature. " You cannot make a silk purse," &c. He 
 has been created for some other sphere ; let him find and fill it. 
 
 Do NOT Procrastinate. — There is no moment like the present ; 
 not only so, but, moreover, there is no other moment at all ; that is, 
 no instant force and energy but in the present. The man who will 
 not execute his resolutions when they are fresh upon him can have 
 no hope from them afterwards; they will be dissipated, lost, and 
 perish in the hurry of the world, or sunk in the slough of indolence^ 
 
 Industry. — There is no art or science that is too diffcult for in- 
 dastry to attain to; it is the gift of tongues, and makes a man an- 
 derstood and valued in all countries, and by all nations; it, is the 
 philosopher's stone that turns all metals and even stones into gold? ' 
 and suffers not want to break into its dwelling; it is the northwest 
 passage that brings the merchant's ship as soon to him as he can 
 desire — in a word, it conquers all enemies, and makes fortune her- 
 self pay contributions. 
 
 Fix your Mind. — Lay it down as a sound maxim : — Nothing can 
 be accomplished without a fixed purpose — a concentration of mind 
 and energy. Whatever you attempt to do, whether it be the writing 
 of an essay, or whittling of a stick ,let it be done as you can do it. It 
 was this habit that made Franklin and Newton, and hundreds whose 
 labors have been of incalculable service to mankind. Fix your 
 mind closely and intently on what you undertake; in no other way 
 can you have a reasonable hope of success. An energy that dies in 
 a day is good for nothing; an hour's fixed attention will never 
 avail. The inventions that bless mankind Avere not the result of a 
 few moments' thought and investigation. If you then, have a de- 
 sire to bless your species, or to get to yourself a glorious name, fix 
 your mind upon something, and let it remain fixed. 
 
'^^^^^"^XJ-yi^i^i 
 
 vmm 
 
 AW,v 
 
 

 
 rVji 'Ji-^l V Liiit^-ii 
 
 h f 4 :' I 
 
 vwv-yv> f«'v^ 
 
 iim 
 
 
^ '''J^ y^'' LW i' W, LIBRARY OF CONGRESS 
 
 m 
 
 hm 
 
 i^^,. 
 
 
 
 e^ v^ - v»^ 
 
 i^md^''. :^^:v 
 
 
 ^' ■ ;feiii«^* 
 
 =^^V^^a, 
 
 ^pi^^^-'.'^i 
 
 .Jy'y:^.'"'-,' 
 
 
 
 --'^x,:p:J 
 
 H?V» 
 
 '^^^y^*'^ ;;^'^^, 
 
 ^:f-;,^:^^ 
 
 
 i''.'.- ■; 
 
 
 y y ^,vi y ^ 
 
 ^^ 
 
 te'^'^ 
 
 «#