^ ^ ^ r cA-^> TUB i iS^^t^ i's riiEi^s A ^"EW AND VAT..U.VI5LE C 31 P E .\ D 1 1 M 1^ v'MISCELLANEOUS&DOHESTiC MANY OF TVTIICIT ARE OF INCALCULABLE VALUE, AND WHICH ARK NOW PUB- LISHED FOR THE F1R£T TIME. Selected, Compiled and Carefully Revised by T^vnvE. ir_ txjti3:i2L.Xj- Entered according lo A- 1 of Consjress, in ;l-.e year 1859, by Wm, F. 'i CTHILL, , \ iu tlie Clerk's Otlite ol the Iti.-trin Court of the Lluitevl bla.es, .(_■ \ iu uiid lor lli.. Murilicrn Eistriut of lUiiiois. . ' t GALESBITRG, ILL: \ BEX FilAA'KLIN Pi{I>;TIN(i HOUSE. - ISoO. f ..ir^_->^_.-v--. \ 7*^ ^ m^ }**^. irh It. T 13: E FEOPLE^i FBIEI^D A NEW AXD VALUABLE € M P E X D 1 1 ai or JIISCELLANEOUS& DOMESTIC MANY OP WHICH ARE OF INCALCULABLE VALUE, AND WHICH ARE NOW PUB- LISHED FOR THE FIRST TIME. E'elcctcd, Compiled aud Carefully Revised by Copyrigh-t Seou.i'ecl accor*d.ing to DLaw*,^,^ ■ -^--^-^ ^ .-.; OF cc}a;^ GALESBURG, ILL. : /^'^GOPYRIGHr^ BEX FKANKLIN PRINTING IlduSE., ,^ 1859. •siV/AfGTr- \v:. x^^ TABLE OF WEIGHT AND MEASURE. To remedy a difficulty that has heretofore existed in works ofthis character, the quantity of ingredients used being generally given in weight, we subjoin the following valnaLle Table of Weight and Measure. It is neces- sary to observe, however, that due allow- ance must be made for quality, dryness, moisture, etc., of the articles used. WEIGHT AND MEASURE. Wheat Flour 1 lb is a quart, Indian Meal 1 lb, 2 oz " " " But.ter,soft 1 lb, 1 oz...." " " Loaf Sugar, broken . 1 lb, 1 oz " " " White Sugar, ])\led 1 lb', 1 oz " " " Best Brown Sugar 1 lb, 2 oz. . . ." " " Ten Eggs are one pound. An ounce of cinnamon, ginger, pepper, spice, or cloves, two large table-spoonfuls. LIQUID MEASURE. S lai-ge tablespoonfuls, arc half a pint 8 large tablespoonfuls, are 1 gill. 4 large tablespoonfuls, are ^ gill. A connnon size tumbler, holds half aphit. A common size wine glass holds a gill. A common size teacup, holds half a pint. An ounce of butter or lard, melted; a large tableepoonful. RECEIPTS. SPIRIT SOAP. r©r romoving paint, greaso, etc., from Woolen Goods. Take 95 per cent. Alcohol,. . . .2 quarts. " Aq. Ammonia, 1 quart. *' 1 oz. of Sala3ratu3 dis. in 1 qt. Soft water. " Cologne Water, 4 oz. Fit for use, immediately. Apply with gpongo, and rinse with water. A VALUABLE RECEIPT For Cleansing and Rsstoking Coloe to Soiled or Faded Coats, Vests, Pants and Woollen Goods of every description. THIS REOEIPT HAS BEEN SOLD FOR $50.00. Place the article to be cleansed on a table and carefully brush all dust and dirt from it ; then with a sponge apply the Spirit Soap which will completely remove all spots of paint, grease, tar, etc. Then with a sponge wet the garment thoroughly with 4 TUTHILLS boiling soft water into which some yellow bar soap has been dissolved. Then apply, inniiediately, the following preparation to restore the color : For dark colors, take ^ pint Logwood chips, put into one pailful soft water and heat on fire until the strength or color is out of the chips. x\dd, to set the color, a piece of blue Vitriol size of a small walnut, and the same amount of Copcras, also | ounce Gum Arabic. -Apply boiling hot with a brush, and hang up in the shade to dry — occasionally brushing it, always with the napp, until dry. For drab or light colors omit the lo2:wood. TO SUGAR CURE BEEF. To every 100 lbs beef, 10 lbs salt, 4 lbs brown sugar (moistened with water) or 3 pints molasses, mix the above ingredients together and rub the pieces beef, and pack it down in a barrel, let it stand 2 or 3 days then make a brine and pour on your meat JET BLACK WRITING INK. To 1 gallon boiling soft water, add 1^ oz. of ex. Logwood, stir till dissolved ; then one tentli oz. Bicarbonate of Potash, and one tenth oz. Prussiate Potat;h. Stir till cool. nECEIPT BOOK. 5 INDELIBLE INI\. Take CO grs. Lunar Caustic, (Nitrate of Silver,) mix with one oz. Soft Water. Pour ^ gill boiliuo; water upon one drachm pow- dered Nut CtiU, and add 18 drops of the liquid to the Nitrate of Silver. For preparation to apply to the cloth be- fore marking with the above, take ^ gill of water and dissolve as much sahi?ratus as it will hold in solution, and add 5 grains of Gum Arabic. x\fter marking, the fabric should be cx[)Osed to the sun. PIICENIX LINIMENT. Take one pound of fresh butter and heat and skim until all impurities are removed. Then cool a little aiul add 2 ozs. Oil of Origanum and one spoonful of Spirits of Turpentine, well mixed. WHITEWASH FOR FENCES AND OUT HOUSES. Unslaked lime, one bushel; salt one peck 3 lbs. ground rice, powdered whiting 2 lbs glue (dissolved) 1 lb. Slake the lime in boil- ing water in a cohered vessel strain through a wire seive, add the salt dissolved in hot water, add,. Avhilc hot, the rice boiled to a thin paste, then the glue and whiting, let stand several days, put it on hot. TUTHILL S WASHING & BLEACHING LIQUID. Take ^ tb. unslaked lime, and pour u])- on it 6 qts. boiling water, stir it all up, and "wdien it has stood long enough to entirely settle, strain off the clear water and dissolve in this water, by boiling 2 fcs. sal soda. For washing — to every pail full of water add while boiling, ^ pint of the hquid. The clothes must be put in soak the night before washing, taking care to rub all the dirt spots with soap; then boil them with tlie liquid 3o minutes. They are then to be drawn and put into a tub, and clear boiling water poured on them; then rub them out rinse them well and they are fit for drying. TO KEEP POKK SWEET AS WHEN FIRST SALTED. Afler your meat is entirely cold pack it down in a cask or barrel with plenty coarse salt, then make a strong brine and pour it on the meat boiling hot; be sure and have your meat covered with biine. WHITEWASH THAT WILL NOT RUB OFF. Mix up half a pailful ol lime take a half pint of flour and make it into starch, pourin- 10 the whitewash while hot stir it well and it is readv for use. RECEIPT BOOK. 7 ITALIAN SOAP. For rcmnvinc; Grease and Stains from Fancy Cch red SILKS, etc withoiit injury to the fabric. T.-ike ofVBeef's Gall I lb ^' Castile Soap, 1 lb " Starch, one spoonful. '' Camomile lio'.vers, one liandtul. Melt Gall and Soap together, and add jnice of Camomile tlov/ers after steepinp-, also add Starch, while liot, and it will be lit for use as soon as cold. For Woollen Goods add 2 oz. Spirits ot' Turpentine, and 1 oz. Cream Tartar, to the al)0ve. GOOD sa:maritan linbient. Take Lobelia Herb 2 ozs. '* Annie a Flowers, 2 ozh. " Capicum, 2 ozs. '' Alcohol 4th. proof, 3 quarts. Alaccirate the above 14 days, and strain. LIFE LINIMENT. Take Lard, 1 lb. '* Flowers of Benzoin, 2 draelims. *' Oil Bero-amot, 1 " " Oil Sassafras, 1 " l>eeswax, 4 ozs. ** Resin, 1 oz. *• Sugrar Lead, .} oz. " Oil Aaiise, 1 drachm. 8 tu'JIiii.l's TO DESTROY COCKROACimS, RATS AXD MICE. Take a sixpenny loaf of bread, llie staler the better, reduce it to a crumb, then in a pot of water put t^vo spoonfuls cayenne pepper, one do. pulverised annise seed, half a draclmi of saltpetre, the same of white lead, and a wine ghiss of extract of hops. Now throw in your crumbs of bread ; digest for six hours in a moderate heat; strain throuGjh a cloth ; add to the liquor thirty drops of the tincture of quassia, and let it stand until next day, and tlien bottle it. Some lumps of sugar saturated with this liquor will be a speedy cure for cockroaches. Some pieces of bread saturated with it, wih destroy all the rats and mice. The above is extensively jnanufactured and sold at a great profit. PRESERVING EGGS FOR WINTER. Take new laid eg^s, have ready melted Lard and with a skimmer dip the Eggs in and pack them in a box or keg with small ends downward and set them in a cool place. The Lard stops the pores of the shell and tims excludes the air; by resting on the small end the velk is prevented from reach in iitht,^ slieH. RECEIPT BOOK. Domestic Receipts. FRUIT CAKE. Two lbs butter, two of sugar, two of flour, two doz eggs, three lb8 currants six lbs raisins, If lb citr-on, ^ oz nutmeg, 1 table spoonful ginger, J pint brandy, a little saleratus. BLACK PLUM CAKE. Take 1 lb Flour, 1 lb Sugar, 1 lb Butter, ^ Eggs, one glass of Wine, one glass of Brandy, 6 lbs fruit, including citron and spices. Brown the flour. FANCY CAKE. 4 cups flour, 3 of sugai*, 1 of milk, 1 of butter, 5 eggs, 2 teaspoons pearlash, fruit to your taste. CREAM CAKE. 5 eggs, 3 cups sugar 1 cup of butter, 4 of flour, 1 cup of cream, 1 tea-spc on saleratus. COMMON TEA CAKES. ^ pint now milk, ^Ib sugar, J lb button 10 tutiiill's GOOD SPOXGE CAKE. Boat together the yelks ot ten eprgs with 1 lb of wliite Hugar, beat to a stitF froth tlie eggs and stir them into the yelks and the su- gar, beat the whole ten or fifteen minutes, stir |- of a lb sifted flour, flavor with a nutmeg or the rind of a lemon; bake as soon as well mixed. CAROLINA CAKE. 1 ooffoG cup of sugar, ^ cup cream, 1 of flour, whites of 4 eggs, 1 table-spoon of bat- ter, and part of a nutmeg. 115 A CAKES. 1 cup of butter, 2 of sugar, 2 eggs, 1 tea- spoon of saleratus dissolved in a tea-cup of sour milk or ci earn, flour suflicient to stiflen 80 as to roll out well. COMPOSITION CAKE. 1 cup butter, 1 of milk, 2^ of sugjar, 4 eerg;*, 1 tea-spoon saleratus, flour to make it stilf as pomd cake, spice to your taste. FRUIT CAKE. 6 eggs, 1-^ coffee cups molasses, 2 of sugar, 1 pint sour milk, saleratus, 1 tea-cup of bnt- t-er, 2 lbs raisins, cloves and currants. RBCEIPT BOOK. 11 CORN CAKE. The whites of 8 eggs ^ lb corn starch, flour, butter, 4 lb sugar, 1 teaspoon ereani- tartar, ^ of soda, flavor with almonds, or to iifuit the taste. POUND CAKE. Take 1 lb Flour, 1 lb Sugar, U oz. Butter, 1 ft) Eg:Q:s ; Lemon and Nntmecr. ANOTHER. Take one^pound flour, one pound sugar, f ft) butter, (3 a^g^^ one cup sour cream, one tea spoon Sala3ratus. AXOTHER. Take one cup butter, two cups sugar, four esgs, and a very little sweet milk, and one lb. of flour. GiNGP:R CxVKS. 1 cup Molasses, 1 cup sour milk, ^\'ith 1 tea spoon full of poda in each, beat them well together, and add f cup of butter, 1 table spoon ginger, and 3 cups flour. CIDER CAKE. Three cups flour, 2 cups sugar, H lb. but- ter, 2 eggs, 1 cup cider with a teaspoon pearlash dissolved in it ; the pearl ash and cider to bo added when ready to go into the oveii. 12 TUTHILL S PLUM PUDDING. 12 Crackers, 3 half pints of Milk, 8 Egg«*, 4 table spoonsful Flour, 1 ft Raisins, 1 lb Currants, f ft> Suet, 6 Apples, 1 Nutmeg, 2 glasses Wine, 1 tea cup bro\^n Sugar, a piece of Butter size of a walnut, a few thin Hiices of Citron. Roll the Crackers fine and pour the railk over thcni boiling hot. After cooling beat the oggs in well with them, and add the other ingredients. Boil o iiours. Scald the cloth and flour it well. Half this quantity will make a good sized pudding. Put into boiling water. TRANSPARENT PUDDING. Take 8 Eofc^s, beat them well, white and yelks separately ; put them in a pan, add ^ ft) finely powdered Sugar and half a nutmeg. Set it over a chafing dish of coals, and stir it for some time ; then set it away to cool. Put a thin puff paste around the edge of a dish, pour in the ingredients, bake it half an hour in a gentle oven, and serve it hot or cold. WHITE POUND CAKE. Two c\ips butter, two cups cream, 2^ cujjs sugar, whites of ten eggs, 3^ cups flour, a little salan-atus. RECEirT BOOK. 13 LEMON PUDDING. 1 lb Sugar, 10 Eggs, ^ !b Butter, grated rind of two Lemons, juice of one Lcmou, one glass of Wine, one glass of Kose water. Cream the butter, add the sugar, then ad thin sUces. Then put them in a jar and cover them with Cider Vinegar, let them Btand 24 hours, then pour off the Vinegar and make a syrup ot it. To one gallon of Vinegar add 4 ibs. Su- gar, and S])ices to the taste. Boil the Syrup and cook the Cucumbers in it until tliey are a little tender. Then boil the Syrup down for half an hour, and pour it hot upon the Cucumbers. Fit for use when cold. For spices use to every gallon 2 table spoonful Cloves. 1 " " Allspice. 1 '' " Mace. li 0Z3. Cinnamon. PICKLED PEACHES. One quart Cider Vinegar, 4 lbs. Brown Sugar. Boil for a few minutes and skim off impurities. Rub off the down aiid stick three or four cloves into each peach. Place them in a jar and pour the liquor over them boiling hot. Cover and let them stand a week or ten days. Then pour off the liquor, and boil it as before. Return itboiliiif' hot and cover them. KECEIPT BOOK. 15 GREEN TOMATO TICKLE. One bushel tomatoes 1 qt. green pep- pers, 1 qt. of grated horseraddisli, 1 cup of wliite mustard, ground ; 1^ grated lemons, 8 onions. Chop fine the tomatoes and on- ions and put them in a vessel over night with a layer of salt and tomatoes. The next morning drain and scald them in vinegar till lender, drain, ])ack in jars, cover in vinegar. PICKLED CUCUMBERS. Make a brine to bear up an egg, and ])Our it over your pickles boiling hot. Let them stand 24 hours; then take them out, wipe them with dry cloth and put them in cold vinegar. To every gallon vinegar add — • Cloves, a table spoon full. Allspice, 2 '' Mace, -i- '' Mustard,! *' One piece ginger root, a lump of Alum size of a walnut, two green peppers, and let the whole come to a scald, but not boil, and then put in jars. DELIA'S CAKE. 2 cups sugar, 1 of butter, 8 of flour, i eggt ■^ cup of milk, ^ tea-spoon soda in the fiour, i of cream-tartar, milk flavor to taste. 16 Tu thill's SUET PUDDING. 2 quarts milk, I lb suet, boil the milk and J-tlr in tlie suet (ckopped fine) and 1 pint sif- ted Indian meal and a little salt, let it stand till cold, add 2 eggs, 1 table-spoon Hour 1 tea-cup bro. sugar and sweeten to taste with molasses, and add 1 tablespoonful gin- ger, and 1 lb raisins, put in dish to bake and grate nutmeg over it. When about half baked and well brown- ed throw 2 or 3 spoonfuls of milk over it to make it wliey. gree:n" corn puddixg. Take of green corn twelve ears, grate it to this add one quart of sweet milk, ^ lb of fresh butter, 4 eggs Nvell beaten, pepper, and salt 10 taste, stir all together, and bake it liours in a buttered dish. Some add ^Ib sugar and eat the pudding with sauce, it is good cold or warm with meat or sauce. OHARLOTT De RUSE. H pints milk, 6 eggs to make soft custard, 1 oz. ising-glass dissolved and mixed with the custard, let it cool, then whip a quart of cream and add it to the custard, put it in youi- dish lined with sponge cake and sit it in a cool place to form. RECEIPT COOK. 17 LEMON PIE. Take oiio lemon and a half, cut them up fine, one cup of molasses, half cup of sugar, two eggs ; mix them together, prepare your plate, with a crust in the bottom ; put in half the materials, lay over a crust, then put in the rest of the materials, and cover the whole with another crust. MIXCE PIES. Take 4 lbs Meat, 6 lbs Apples, | ft Suet, 2 fresh Lemoiis, a little Wine, a little Bran- dy, and Cider enough to make it sufficiently wet. Cloves, Cinnamon, Fruit and Sugar to your taste. Pack it down in a stone jar, cover it closely and it will keep good during the ^^•inter, if kept in a cold place. CUSTxVKD PIE. Take one pint milk, half a pint of cream, three eggs, 3 table spoons sugar, and a lit- tle salt. DOUGH NUTS. Set a sponge with 1 pint of milk, and when light, add 4 boiled mashed potatoes, 6 ozs. Sugar, and 6 ozs. Butter. Set to raise, and when light, roll out and fry. 2 CORN OYSTERS. Take 3 dozen cars ol corn, 6 eggs, lard and butter in equal proportions, for frying take young corn and grate from cob as fine as possible and drege it with wheat flour. Beat very light the eggs and mix gradually with the corn, then beat the whole hard, add salt ; put butter and lard over the fire heat hot, and then put in the mixture with spoon so as to form cool cakes three inches long and an inch thick fry brown and eat hot. BLACK PUDDING OR DELIA'S WASHINGTON PUDDING. S eggs, I cup butter, 1 of sugar, 1 of milk 1 of flour, 1 tea-spoon soda, to be baked. DELIA'S PLUM PUDDING. ^- lb suet, 1 of bread, 1 large cup molasses, ^ lb raisins, -J of currants, a spoonful of flour, boil 3 hours. LEMON PIE. Take one lemon, one cofiee cup sugar, one coffee cup water, three small crackers, and DUTCH WOFFLES. 8 eggs, 1 quart milk, f lb butter, add yeast sufficient to raise them. r.ECEIPT BOOK. 19 SOFT GINGERBREAD. Three teacups molasses, 1 cup of butter, 4 eggs, -| cup sour cream, or milk, nearly a teaspoon of pearlash dissolved in a little warm water. Flour enou.Q;h to make it as stiff as pound cake. 'iD GINGER NUTS. Rub I ft) butter in 3 ft)S flour, 1 ft) sugar, 2 oz. ginger, a large nutmeg, grated, 4- pint molasses, a gill cream, 1 teaspoon full pearl- ash. Mako them all warm together — roll them. GINGER NUTS. One pound butter, 1 ft) sugar, 2 cups mo- lasses, 1 oz. ginger. Flour sufficient to roll them. SPONGE GINGER CAKE. 1 pint of molasses, -J of sweet milk, 2 of flour, 1 table-spoon vinegar, 1 of soda, 1 of ginger, 2 of butter. ORANGE PUDDING. Take 1 ft) Butter, 1 ft) Sugar, 10 Eggs, the rind of a sweet Orange, the juice of half a Lemon, and a glass of Wine and Rosewater. 20 TUTHILL S QUEEN'S CAKE One pound flour, 1 ib suprar, |- ft) butter, 5 eggs, 1.^ oz. nutmeg, 1 gill brandy, 1 gill wine, 1 gill cream, 1 ib raisins. Put the brandy, wine, cream and nutmeg together, let them simmer and mix well, then add them to the butter and sugar, after beating them together, tlien add the egg?', well beaten, then the flour. It should be ]nit in the oven immediately after the flour is put in. OLICOOKS. Six eggs, 1 quart milk, f ft) sugar, f lb butter, beat them together with as mucli flour as you can stiu mto them, add yeast enough to raise them; when light, put them in a cold place. Before frying, add cinna- mon or nutmeg to your taste. DOUGH NUTS. One cup butter, 2 cups sugar, 4 cups of milk, yeast sufticient to raise them. SODA FRIED CAKES. 1 qt. Flour, One Egg. Three table spoonfuls Sugar, -V pt. sv%'eet milk, 3 teaspoons Cream Tartar in the milk, I spoon soda in the flour, 2 table spoons but- ter. Spice to taste. PvECEIPT BOOK. 2i COCOA-NUT JUMBLES. Grate a large cocoa-nut, rnb a half pound of butter into one pound of sifted flour, and wet it with three beaten egg^ and a little rosewater ; add by degrees the cocoa-nut so as to form a stiff paste or dough. Flo nr your hands and paste board ; divide your dougli into equal portions. Make the jum- biers into rings ; grate loaf sngar over them, put into buttered pans, (not so near as to run into each other,) and bake in a quick oven from 5 to 10 minutes. GINGER NUTS. One and a half cup of butter one of sugar two cups of molasses table spoonful! of gin- ger cloves cinnamon &c. and as much flour as can easily be worked in, roll this and cut them small and round. TO CURE CORNS. A writer in one of the agricultural paper? declares on his own experience, that to pare corns and then apply a drop ortvro of worm- wood oil, is a certain cure. JUMBLES. li pounds flour, 1 of sugar, -i- of butter, 3 eggs, and nutmeg 'g» 22 Tuthill's SAUSAGES. To 10 lbs of meat chopped fine, add 4 oz. salt, 1 oz. pepper and 1 oz. of sage, moisten the above with a little warm water, and make into ball or as you like. DROP CAKE. 1 gallon molasses, 2 lbs lard, 2 ozs. ginger, '} lb saleratus, Hour, enough to make it stiff enou2:h to work. GINGER CORDIAL. Four pounds Red Currants, (or White,) 8 ozs. Jamaica Ginger Root, bruised, 2 " Bitter Almonds, " 1 " Sweet " " 3 Lemons, 1 gallon Bourbon Whisky. Let the spirits remain on the ingredients 10 days, then strain it off, and add six poimds loaf sugar, and bottle. ANTI SPASMODIC TINCTURE. Cayenne pepper half an ounce, blood root 1 oz; epicac 2 oz, add these to one qt. alcohol and pint of water; let stand one \veek; a dose one tablespoonfull mixed with water. It is useful in inilamation of the lungs, pleurisy, whooping cough, consumption and difficult expectoration. EECEIPT BOOK. 23 Dl^OP BISCUIT. Take three cups sweet milk and 6 cups flour, into which rub 4 tea spoonfuls cream tartar 1^ Sup. Carb. Soda, and pass the flour through a seive — mix with the batter ; add butter size of an egg, melted, and a lit- tle salt. Drop on tins to bake. GIXGER-BREAD. 1 cup molasses; 1 of each, sugar, butter, and sour milk, tea-spoon of each ginger, and cinnamon, ^ tea-spoon cloves, as much flour as can be stired in and make it very stifl*. PORTUGAL CAKE. One ft), flour, f lb. sugar, ^ ib. of butter, eight eggs, one nutmeg, two spoonfuls lemon juice, 1 !b. rasins. SALLY'S JUMBLES. Two coffee cups of Sugar, One " " Butter, " table spoon full Sour Milk, a very little soda, 4 eggs, and a little seed. CRULLERS. 1 cup sour milk, saleratus, ^ cup butter, 4 ^gs, nutmeg and cinnamon." 2 4 tuthill's LEMOX CREAM. Boil the rinds of 4 lemons in a quart of cream, squeeze and strain the juice of one lemon, sweeten it, and when the cream is cold stir it in. QUIXCE JELLY. Out your quinces in slices without pairing them, boil them in water, to each pint of li- quid add 1 lb of sugar. APPLE JELLY. Boil a pail of sour apples with vrater enough to cover them, let them drain through fl seive and to every pint of juice add 1 lb of sugar, lemon to your taste. HARD WOFFLES. ^ lb butter, 4- lb sugar, 3 eggs, 3 table- spoons milk, a little nutmeg, flour to make il stiff enough. LIQID OPEDELDOCK. Take one quart of brandy and warm, then add 1 oz gum camphor, ^ oz sal ammo- nia, ^ oz each of oil oreganum and rosemary, ^ oz oil wormwood, when the oils are dis- solved or mixed add six oz soft soap. This is excellent for Sprains and Bruises. EECEIPT BOOK. 25 COCOx\NUT CAKE. The whites of 16 or 17 eggs, 1 lb of sugar, f of butter, 1 of flour, 1 cocoanut, take some flour from the pound to flour the cocoanut, add it just before going into the oven. COMMON CRULLERS. 4 eggs, 2 tea-cu2)S sugar, 1 of milk or cream, ^ cup butter, a little saleratus. MUFFINS. 1 quart milk, 2 eggs, flour to make it a- bout as thick as soft waflles, yeast suflicient to raise them : Just before baking stir in a little melted butter. ICING FOR CAKES. Beat the whites of eggs to an entire froth; to each egg, add 5 spoonfuls of sifted loaf- sugar ; gradually beat it a great while. Put it on while your cake is hot, and set it in a warm oven to dry. RHEUMATIC PLASTER. Take one pound Resin, 4 ounces Sulphur, one ounce Camphor gum, ^ ounce Cayenne Pepper. Put in a little neats foot oil or tallow and simmer them together ; turn it into water and work it as you do wax. 26 tuthill's CHINESE JELLY & HONEY. Put into a pint of water the fourth of an ounce of alum; boil on a quick fire, then remove it ; and stir in four pounds of White Sugar ; boil on a quick fire for two minutes; set it off and let the boiling subside ; replace it on the fire for a half minute, twice ; strain it through a cotton cloth. When cool, add a teaspoonful of this to four pounds of Jelly. For Lemon Jelly, put one drop of Oil of Lemon in the bottom of the jar; pour the Jelly on it while warm, and let it stand for ten hours. Make different Jellies by using ditferent Oils. HONEY.— Put one fourth of a lb of pure honey in ajar, and four pounds of Jelly; let it stand for three hours. To pre]>are the extract, put one ounce of pulverized Jamai- ca Ginger and twenty drops Otto of Roses into a pint of pure alcohol, shake twice a day for two days. LIP SALVE. One ounce of white v, ax, two ounces of hog's lard, Is. worth of the Balsam of Peru, a few raisins, shred very fine, and as much aikanet root as will color it. Dissolve all in a pipkin on the fire before you add the aikanet root ; then strain it through muslin and put it into boxes for use. RECEIPT BOOK. 27 FRENCH SOAP. Take five lbs White Bar soap. Take one half lb of salsoda. Take one fourth lb of Borax. And eighteen quarts of soft water. Slice the soap fine, and boil until dissolv- ed. Then dissolve the salsoda and borax in a little warm water, add Avhile on tho fire ; let it boil three minutes and it is lit for use as soon as cold. DIRECTIONS.— Soak the clothes in a little warm soap suds fifteen minutes, then rinse them out, put them in clean suds, and boil fifteen minutes, then rinse them out and hang up. Foe making hard soap. — Add a half lb of white Resin and a little less water. DOCT. WOOD'S HAIR TONIC. Rose water 4 ounces, sugar lead 1 drachm; mix well together; the above vrili make two quarts by adding water. LEMON MEAD. 8 gallons of water 8 lbs white sugar, one pint of good yeast, mix all together, flavor with lemon oil to suit the taste ; put it in a jug, let it stand 12 hours, keep over night, then it is fit for use. 28 tuthill's WASHING FLUID. Take one pound of salsoda, and a half a pound of unslaked lime ; put them in a gal- lon of water, and boil twenty minutes : let it stand till cool, then drain off, and put it away m a stone jug or jar. Soak your dirty clothes over night, or until they are well wet through ; then <\'rmg them out and rub on plenty of soap, and to one boiler of clothes, well covered over with water, add one teacupful of the washing fluid. Boil lialf an hour briskly, then wash them thor- oughly through one Buds, and rinse well through two waters, and your clothes will look better than the old way of washing twice before boiling. TO DRY PLUMS. Split ripe plums, take the stones from them, and lay on plates or sieves to dry, in a warm oven or hot sun; take them in atsunset,and do not put them out again until the sun will be upon them ; turn them that they may be done evenly ; when perfectly dry, pack them in jars or boxes lined witli paper, or keep them in bags ; hang them in an airy place. LONDON BUTTER SCOTCH. 1 lbs wliite sugar, 1 lb butter, J- oz. tar- taric acid, ^ oz. of Alum. RECEIPT BOOK. 29 SUPERIOR WASHING SOAP. Take 5 pounds -vrhite bar soap, three pounds sal soda, eight ounces Borax, put tiiem into 20 qt?. soft water, heat and stir until dissolved then remove from the fire, add 2 oz. Carbonate of Ammonia. While hot stir the whole together, when cold it is fit for use. A cheaper article may be made by sub- stituting 7 lbs. of soft soap instead of the hard soap. SODx\ SYRUP. 1 oz, of tartaric acid, to 3 lbs of white sugar, 1 pint of water to every lb sugar, flavor with lemon oil to suit the taste, the whites of 3 eggs, to every 10 lbs sugar, mix all together let it come to a boil, strain through a flannel cloth or bag. This is the way to make all kinds of syrups for soda only ; flavor with oil of lemon, sassafras, wintergreen, or what suits your taste. LUCY'S RYE CAKES. Four and a half cups rye meal, three eggs, one and a half tea-spoonfuls cream tartar, even teaspoonful soda ; mix with milk to make as thick as poimd cake. Bake in hearts and rounds. To be eaten hot, for breakfast or tea. 30 TUTHILL S CALF'SFOOT JELLY. 4 Calfs/eet, 4 qts. of water boil down to 2 let it cool, skim the grease ofFit, set it over the fire till dissolved, add 2 ozs. of isingglass, 1 lb of white sugar to 1 pint of the liquid, the white of 5 eggs beaten to a froth, cinnamon, mace or oil of lemon to suit the taste. CALF'SFOOT JELLY. 3 ozs of jelliton, dissolved in 3 qts. of water, and one pint maderia wine, 3 lemons, 3 lbs white sugar, the whites of 4 eggs, bea- ten to a froth, boil it ; strain in through a flannel cloth set it away until cold undis- turbed. MACAROONS. 1 lb of almonds made fine, the whites of 12 eggs, mixed in one at a time till they are all mixed with the almonds, then add 2 lbs of white sugar; bake them in a cool oven. SUGAR CAKE. 8 lbs sugar, 24 eggs, 4 lbs butter, 2 qt. water, 4 ozs hartshorn, flour enough to make it work. Common Pound Cake. — 5 lbs sugar, 3 lbs butter, 36 eggs, 3 ozs hartshorn, 3 pints wa- ter, 10 lbs flour. r EECEIPT BOOK. 31 BLUE-STOCKING PUDDING. Two-tliirds cnp of butter, one cup molas- ses, two cups niilk, two teaspoons saleratus, four eggs, two pounds raisins, stoned and chopped, a quarter pound citron, cloves, ein. namon, nutmeg and salt to taste ; flour to make as thick as pound cake. Steam or boil five hours. To be eaten with wine sauce. CORN MEAL PUDDING WITHOUT EGGS. Take six table-spoonfuls of meal, and stir molasses enough to have the meal all wet, and no more ; that will sweeten it enough : then take one quart of milk and boil it ; pom- it on the meal boiling hot ; stir the meal while pouring the milk on to it, so as not to have it lumpy ; stir in three table-spoonfuls of wheat flour, wet with a Httle cold milk ; salt it, and bake two hours ; add spices, if you like. This will make an excellent pud- din sj. QUEEN'S CAKE. One pound flour, one pound sugar, three- quarters of a pound of butter, five eggs, one gill wine, one gill brandy, one gill cream, one nutmeg, one pound raisins. Simmer the wine, brandy, cream and spice together, and let it get quite cold before adding the rest. 32 tutiiill's TOMATO FIGS. Pour boiling water over the tomatoes, in order to remove the skin ; then weigh and piace them in a stone jar, with as much sugar as you have tomatoes, and let them stand two days ; then pour oif the syrup, and boil and skim it until no skum rises. Then pour it over the tomatoes, and let tliem stand two days, as before ; then boil and skim again. Atter the third time they are fit to dry, if the weather is good ; if not, let them stand in the syrup until drying weather. Then place on large earthen plates or dishes, and put them in the sun to dry, which will take about a week, after which pack them down in small wooden boxes, with fine white Bugar between every layer. Tomatoes pre- pared iu this manner will keep for years. TOMATO MEAT PIE. Cover the bottom of a pudding-dish with bread crumbs ; then make a layer of cold roasted mutton, cut in small pieces ; then a layer of tomatoes, sliced ; then another layer of bread crumbs, another of meat, another of tomatoes, and then cover with bread crumbs, and bake till the crust is brown. Season with salt and pepper to your tast. It will bear high seasoning. Serve hot, and a bet- ter relishinoj dish is not often met with. RECEIPT BOOK. o^i TO PRESERVE PLUMS WITHOUT THE SKINS. Pour boiling water over Inrge egg or luagTuim bonum plums, cover them until it is cold, then pull off the skins. Make a syrup of a pound of sugar and a teacup of water for each pound of fruit; make it boiling hot, and pour it over ; let them remain for a day or two, then strain it off and boil again; skim it clear, and pour it hot over the plums ; let them remain until the next day, then put them over the fire in the syrup ; boil them very gently until clear ; take them from the syrup with a skimmer into the pots or jars ; Vioil the syrup until rich and tliick ; take olf and skum that may arise, then let cool and settle, and pour it over the plums. If brown pugar is used, which is quite as good,exce])t for greengages clarify it as directed. TOMATO KETCHUP. One gallon of skinned tomatoes ; four table spoonfuls of Sfilt;four of black pepper; half tablespoonful of allspice ; one of red pepper; three of mustard; three large onions cut fine ; simmer all together with a pint of sharp vinegar for three or four hours ; then strain through a wire sieve, and bottle close. Those who prefer it may add, when cool, two tablespoonfuls of juice of garlic. 3 84 tuthill's PINE APPLE JELLY. Pare and j2;rnto tl>e pineapple, and put into the )n-eservini'- tion of a teaspoonful to a pint ; make a thin batter — not very thin— -set the vessel cour taining it in a larger one, so that it will be surrounded with lukewarm water, which must be kept at that temperature until the s»ponge rises. It should be very light; buV it must not stand too long, an it acquires :i ilisagreeable odor, and makes wet, hea^-y l)read by so doing. As soon as light, pour the sponge into the center of your baking of Hour; add more milk or water; knead int(» loaves, set to rise in buttered pans, bake half or three quarters of an hour in rather a quick oven. This bread dries sooner than most other varieties, and should be made often. 3'6 TUTHILL S SODA BISCUITS. ]\Ieasuro out the exact qnantity of flour which you will require, so that the })ropor- lions will be inaintjiined: one qnnrt of flour; one pint of Avater; one small teaspoonful of >:o»la; two of cr'-aui tartar; two ounces of hutter. Rub tlie butter tlioronohly into the flour; after this is done, stir tlie cream of tartar equally tlirouiyh it; dissolve the soda in the water, which should be sli^litly warmed, pour it into the centre of the fl.our, mix it 11}) lightly, liastily, and not too stift', roll it out upon the moulding-board, cut them out with cake cutter or tumbler, ]>lace them upon floured pans, bal^e immediately in a quick oven. P^very cook can have soda biscuits of a quality to delight the palate by a little care in following these directions. All mixtures which are ligtitened with soda and cream of tartar should be so put togeth- er that the greater part of the fermentation will take place after they go into the oven. For this reason biscuits should not stand long after being made. A quick oven is ab- solutely necessary to their proper baking ; it should be hot when they are placed in it. Twenty mhnites is enough for them. Tliey should also be served shortly after they are baked. Observe : cream of tartar is more apt to f RECEirT BOOK. Si vary in strength than soda. Tlic usual pr(v ]K>rtion.s should be twice as much in bulk of* cream of tartar, whatever the mixture in which it is placed. Should the dough, ujj- oii l)aking, liavc a greenish tinge, it is evi- dent that the cream of tartar is dt'ficieut iu <«nality — a little more must be used. JOHNNY CAKE. A quart of sour or butter milk ; a little *ialt: a piece of butter half the size of an i',rif • corn-meal enough for a stiff batter. Just before ])laciug upon buttered tins fov Iho oven, add a lieaped teaspoonful of soda or salfftratug. An egg should be added if convenient. If a riclier cake is desired, two eggs and a spoonful of syrup or srigar should be used. Bake three qu:u*ters of an hour. APPLE JOIIXXY CARE. Where- rich, tender apples are plenty, such as are suitable for dumplings, tliree or tour apples, pared and sliced into tlie batter, make a delicious variety of this kind of hot bread. SODA BISCUIT CRACKERS. Take to one bbl of liour, 3 pails water, •20 lbs lavd, 10 oz. saleratus, 2^ lbs salt, 4 qt. Bakers' yeast. ."^S TUTIIILL .i BUCKWHEAT CAKKS. Stir buckwheat flour into luko\v:vrin \r;i- t«r; it will take nearly a quart of fiour to -.h ]>iut of water ; add a small cuj> yeast. Set it to rise over iiigbt; if wislied for Ijreakfast. J.eave plenty of room in the vessel eontaiu- inc:; it, or it will overrun. If it should he sour in the morning, add soda until it i.« sweet. These cakes should not stand, aiur haking, so as to sweat, as that desti-oys tlie uess which shouhl be a part of their ex- cellence. I'hev should be served when taken from the grid«lle. Use ]>art of the last l>atter to rise the next, when you have them dailv. CORN OlIIDDLE CAKES. 3[ake your batter of sotu- or butter-niiik, find a little thicker than when wheatflour i^ used. A handful of wheat iiour should bo stirred in, or they will bi'eak in pieces while bciiig turned. Cakes, half of whitc^ t^onr half of corn-meal, are more easily digested than wheat alone. TOMATO GRIDDLE CAKES. Slice ripe tomatoes into a nice batter, atid )' them. To lovers are a delectable dish. fry them. To lovers of that vegetable they I RECEIPT BOOK. 3^0 BANXOCK. Two (Mips of mca! ; two of flour ; a trn- jtpoonful of salt; one of ginircr ; fourspoonis- ful of molasses; wet with biittcr-milk or sour inilk ; a teaspooiiful of salerattis. liakc ;iu hour. PJCII GlilDDLE CAKP:S. ^ Gridake three-(piarters of an liour. FRITTERS. Make a stiff batter of flour in a ([uart of Avarm milk ; add a gill of melted butter, a little salt, and three eggs well beaten; lialf a teaspoonful of soda, and a teaspoonful of ci-eam tartar. Drop this mixture from a spoon, in pieces the size of an (?<^g, into a kettle of hot lard, and fry them brown. 40 tutiiilt/3 MUFFINS. To a quart of warm inilk add an egg, a })iecc of butter the size of a heirs egg, a lit- tle salt, and a gill of yeast: stir in flour to nuike a thick batter ; let it stand to rise in a warm place, ( it for breakfast, tliey can be set the night before); butter your rings, and put them upon a hot griddle well greased. When a good browji upon one side, turn them ; do not burn them. MUFFIXS. Very delicious muflins may be made, at a few moments' notice, by using four eggs to Ji quart of milk, and omitting the yeast. Stir in flour until a thick batter. The eggs should be beaten separately ; a little more butter may be used. This kind will be nice baked in small tins in the oven, instead of in rings upon the griddle. APPLE FRITTERS. Slice tart, tender apples in thin pieces in- to the flour for the batter. SWEET FRITTERS. Put a teacupful of su«-ar into a quart of batter. I RECEIPT BOOK. 41 WAFFLES. Make a thicker batter than for the griddle cakes, but not too thick. Allow at least tw» eggs to a quart of milk. Have your walHf- irons well-heated and greased ; fill one side ; shut them up ; keep both sides hot V)y CORN SrAFvCII PIE. To one quart of milk put two table-spoon- fuls of corn starch, and two eggs. Sweeten, salt and season to the taste. Line a pie- plate with crust, and bake as custard. FLOATING ISLAND. One quart of milk, the yelks of three eggs, and table-spoonful of flour, stirred in the milk when boiling hot ; let it just boil ; then pour into your dish ; drop the beaton whites into hot water, and lay on tlie top when cool. SAGO PUDDING. Wash a teacupful of sago ; put in your pudding-disli,and pour on a quart of boiling water, stiring all the time ; put hi a little salt, and a table-spoonful of sugar. The longer it stands thus before baking, the better. Bake slowly an hour. Eaten with sugar and butter stirred together, 42 TUTIIILL S SCRAMBLED EGGS. I^eat up a few eg2:s with a little salt, turn tlieui into a pau which has iu it a little melted butter, stir theui until thickened, t-uni them out into a hot dish. OMELETTE. l>eat up five egjjjs with a quart of milk, a little salt, and a teacup of flour ; have your frying-pan at a very moderate heat, ])nt about an ounce of butter in it ; turn half the above quantity into it at once ; let it do *lo\vly, until it is of a light brown upon the under side and thickened throughout ; with a broad knife turn half the omelette over upon the other half, so that it will be brown upon the outer sides ; take it up carefully upon a warm plate, and serve immediately. Put another ounce of butter in the pan, and fry the remainder. Many persons like a little fine-chopped parsley in it; or parsley and about two ounces of cold-boiled ham chopped fine. TO Mx\KE HARD WATER SOFT. Take one oz. of fresh lime and stir it well iu a bucket of water, then stir all thorough- ly in a barrel of water, and as soon as it set- tles the water will be soft and fit for use, as it will drive every impurity to the bottom. KECEirX BOOK. 43 BEEFALAMODE. Cut the meat into pieces of three or four ounces each ; mince a couple of onions and i)ut them, with a quarter-pound of beef-drip- ])ing, into a largo, deep stew-pan. As soon as it quite hot, Hour the meat, put in the pan, "keep stirring it; wlien it has been on about ten minutes, dredge it with flour until you have stirred in as much as will thicken ; tlien cover it with boiling water, adding it grad- ually, and stirring it at the time (it will take two quarts to six pounds of meat); skim it when it boils; then put in one drachm of ground black pepper, two of all- spice, and two bay cloves ; set the pan by the fire, or at a distance over it ; let it stew very slowly for two or three hours. When you find the meat sufficiently tender, put it into a tureen, and it is ready for the table. PICKLE FOR GORNIXG F,EEF. For one hundred pounds beef, six gallons water ; nine ])Ounds salt, half coarse, half fine; three pounds brown sugar; one quart of molasses ; three ounces of saltpetre. Boil it all together, skim ofi:' the scum, and after packing the beef in a tub or barrel, pour the hot contents over the meat. This par- tially cooks it, makes it tender, and keeps it eweet. 44 TUTlIIt.T. S MIXCED PIE. Boil fresh beef perfectly tender, that wiil slip off the bone. The head and harslet are nice for this purpose. Take out all the liard gristle and hone and tough parts, when lioi. As soon as it is cold, chop it all very line, and' if you do not want it for inimediiit(> use, season it with pepper, salt, cloves and cinnamon, and press it closely into a stone jar,and pour molasses over the top, and when after a few days or weeks, it has left the surface, pour on more to keep it nice. T(^ every two quarts of cho])])ed meat, a half a teacupful of ground-cinnnmon, atahle-spoon- ful of ground cloves, a teasj^oonful of pej)- per, and a tahle-spoonful of salt, will kee{) it well, with molasses poured over it, a year. It is far more convenient to have meat thu:-* })re])ared for use through tlie winter than to boil every time it is needed. The pro- portion should be a third meat, and two thirds apple, chopped very fine ; those a little sour are best. A good mince-jiie is a general favorite, and formerly, brandy was deemed indispensable in giving them the right ihivor. But we are happy to inform our temperance friends and others, that a mince-pie can be made equally good with- out either wine or brandy. Add a good quantity of raisins, and season high with RKCEirX BOOK. 45 *[)iccs and molasses, adeling water sufficiont to keep them moist, made up in a rich nice f)aste, and there will be nothing wanting in flavor or quality. They should be baked one hour in a moderate oven. VARNISH FOR PICTURES OR MAPS. Take of Balsam of Fir one oz., spirits of Turpentine two ozs. — mix well together. Before tliis composition is applied the picture or drawing must be siz(?d Avilh a so- hition of Ichthaocila, or iish glue. When dry .i.pply the varnish. LINIMENT. Alcohol 1 qt., gum camphor 4 ozs., tur- pentine 2 ozs., oil origanum 2 ozs., sweet oil 1 oz. For cuts or corks in horses or cat- tle, (in winter,) it has no equal; work right along, but put it on often. For human flesh use twice the amount of alcohol, and no lin- iment Avill be found superior to it. COUGH SYRUP. Take s^rup of squills 2 oz., tartarized an- timony 8 grs., sulphate of morphine 5 grs., pulverized gum arable ^ oz., honey 1 oz., w^ater 1 oz. — mix. Dose for an adult, small teaspoonful ; repeat in half an hour if it does not relieve. Child in proportion. 40 Trxiui.i/s ENGLISH DINNEK WINK. FIIOM GAllDEX liHUJJAUB, Oli ]*IE I'LAXT. All .Mgreeablo and hralthful wine is niaiU* IVom llie ex)>resscd juice of the garden iiliiibarl). To each gallon of juice adurids of brown sugar has been dissolved ; fill a keg or barrel with this proportion, leaving tho bung out, and kee|) it filled with sweetened water as it works off until cleai*. Any othr or vegetable extract may be atlded if this flavor is not hked, then bung down or bot- tle as you desire. These stalks will furnish about three-fourths their weight in juice. Fine and settle by dissolving isinglass in a sninll portion of the liquid, and })ouring into the keg or barrel. EYE WATER. Take one table spoonful each of table salt and sulphate of zinc, (white vitriol,) burn it on copper or earthen until dry ; ^ pint soda water, a sjioonful of white sugar, and sul- phate of co|>per, (blue vitriol,) size of a pea. If too strong reduce >vith soft water. If the eyes are very sore, or of long standing, take a spoonful of epsoiu salts every other night for two or three times, and use tbreo or four times daily of the eve-water. KECEirX BOOK. 4^ FOR COACH PAINTING. Coach Laccke ok Japax. — One gallon ofgood Linseed oil, half pound shellac gam. haiftb lithrage, half tb red lead. Make in an iron kettle over a coal fire. Heat grad- ally and continue stirring until all melted, then remove from the fire and add slowly a half lb sugar of lead. Re it the tbllowiii.uf articles; oils of Hemlock and Sassafras, spirits of Tiirj)eiitinc, Balsam of Kir, cliloroibrm, and tinctures of calechu atid gnaiaci (coinuionly called guac,) of each one oz.; oil of orrigaiuini, 2 ozs.; oil of wiiitcrgreen, .1- oz., and gum camphor, ,1 oz. OniKi'TioNS FOii USE. — For lilieiimatism, hatho the parts affected freely, and wet a piece of ilannel and bind on the parts. For Headache, "NTeui-algia, Cuts, Sprains, ISuriis, Ih'uises and Si)inal Affections, bathe cKterually, immediately covering with dry tlannel, or olso wetting the ilannel and keep- ing it on the part. If billions lieadache, take internally one tcaspoonful in a little water every two hours, applying to the head at the same time until relief is obtained. ji'or Ear-ache, wet cotton or wool and put it into the car. Xo article equals this f:)r the car. For Tooth-ache, apply to the gum with the linger, and to the lace over the painful teeth, pressing the hand on the face until it liiurns with heat. For Sore Tliroat, take ten drops on sugar swallowing gradually, and bathe the throat freely. Repeat, in all cases, if necessary. KECEIPT BOOK. 51 This receipt has hocn sold frequently for from ten to twenty-live dollars, and thou- sands of dollars have been made by agenti manufacturing and selling the article. DIAKRIIKA CORDIAL. Best Rhubarb pulverized 1 oz., pepper- mint leaf pulverized 1 oz., eapsieum ^ oz., cover with boiling water and 8teep twenty minutes, strain through wliito woolens or filter, and add -J- oz. bi-cai*b. potash, X oz. essence cinnamon, and brandy (or good whisky,) equal in amount to the whole, and four ounces loaf sugar. Dose for an adult, one to two tablespoonsf ul ; child, one to two teaspoonsful Irom three to six times per day or until relief is obtained. TINCTURES. Tinctures are made with 1 oz. of gum, root or bark, s^G. To one pint of water, add a teacupful of tapioca, and soak over night. In the mor- ning add two beaten cgg^, three pints of railk, and bake as any otiier. Another: JIalf a pint of tapioca dissolved in a quart of milk while boiling; add six eggs when nearly cold, with nntnieg or cinnamon. Bake ton or fifteen minntes. BOILING EGGS. Time — two to fonr minnies. Two -min- utes set about lialf the white of the egg, three minutes touch tlie yelk, and four min- utes harden the wliole egg. The clock should be watched, and the water kept at boiling point. PUDDING WITHOUT MILK. Crumble or cut bread fine, pour boiling water upon the bread, add salt and a little butter, two eggs beaten, and a tea-cup of English cm-rants, or any other fruit to suit your taste. Butter is improved by workmg the sec- ond time, after the lapse of twenty four hours, when the salt is dissolved, and tha watery particles can be entirely removed. KECEIPT BOOK. *>§ BIUTISII OIL. This truly valuable remedy, for the cuv^ of cuts, bruises, swelUngs and sores of Jii- most every description, is made of the fol- low in <>• im^^redients: Take oils of Turpen- tine and Linseed each 8 oz.; oils of amber and juniper, each 4 oz.; Barbadoes tar, three oz; Senaca oil, 2 oz.— mix. SODA SYRUPS. Loaf or crushed sugar 8 lbs. ; pure water, 1 crallon , gum ai-abic, 1 oz. ; mix in a brass or'copper kettle; boil until the gum is din- solved, then skim and strain throu.cr a white flannel, after which add tartaric acid 5^ oz. dissolved in hot water ; to flavor, use extract oflemou, orange, rose, pineapple, peach, sarsapai-illa, strawberry, etc., i an oz. or to your taste. If you use the jmce ol lemon and 1^ lbs. of sugar to a pint, you do not need any tartaric^.cid with it ; now use 2 or 3 tablespoonfnls of syrup, to f of a tumbler of water and 4- teaspoonful of super-car- bonate of soda made line ; stir well and be ready to drink ; the gum arable, however,^ holds the carbonic acid so it will not fly oR as rapid as connnon soda. For soda foun- tains 1 oz. of super-carbonate of soda is used to one o-allon of water. For charged foun- tains no acids are needed in the syrup. 56 GINGER POP— NO. 1. Take 5^ gallons water, f lb. ginger root bruised, ^ oz. tartaric acid, 2^ lbs. white sugar, whites of 3 eggs well beat, one small teaspoonful of lemon oil, 1 gill yeast; boil the root for thirty minutes in 1 gal. of the water, strain oif, and put the oil in while hot, mix. Make over night ; in the mor- ning skim and bottle, keeping out sedi- ments. GINGER POP. No 2. — Take 2 oz. best white Jamaica ginger root (bruised,) water six quarts, boil 20 minutes, strain and add 1 oz. cream tar- tar, 1 lb. white sugar, put on the fire and 8tir until all the sugar is dissolved and put into an eathern jar, now put in ^ oz. tartaric acid, and the rind of one lemon ; let it stand until 70 deg. of Farenheit, or until you can bear your hand in it with comtort, then add 2 tablespoonfuls of yeast, stir well,bottle for use and tie the corks. Make a few days be- fore it is wanted for use. SUBSTITUTE FOR CREAM FOR COFFEE. Beat up a fresh egg ; then pour boiling water on it gradually, to prevent its curd- ling. It is difficult to distinguish it from rich cream. RECEIPT BOOK. 61 TO CURE RING BONE. One half pint of Alcohol, a half pint of sweet oil, a half pint spirits of turpentine, 2 oz. hartshorn in the spirits, 1 ounce of coperas, 1 oz. camphor gum. Pulverize the coperas, and mix well. Let the horse stand on the ground. Wash it once a day and bathe it in with a hot iron, for 15 days. This remedy may be relied on. TO MAKE VINEGAR. Add three quarts of molasses to eight quarts of clear rain water, in a good keg near the stove-pipe, put in two spoonsful of good yeast, or two dry yeast cakes. Shake it frequently. In about fifteen days put in a sheet of brown paper, cut in strips, which will create a mother. SALVE FOR CHAPPED HANDS. Take 1 oz. white wax ; 1 oz. spermaceti 2 oz. sweet oil. Simmered tosrether. BARBERS' SHAMPOON MIXTURE. Half a pint of Alcohol, | pt. rain-water, 1 tablespoonful hartshorn, 1 spoonful salera- tus, 1 of sal soda. Pulverize the hartshorn and sodas, put all in a bottle and shake be- fore using. The hair should be thoroughly rinsed with rain- water after using. 68 TUTIIir.L s CHESEMAN^S ARx\BIA.K BALSAM. Take 1 oz. oil orrigiinum, 1 oz. spirits ol turpentine, 1 ounce rosemary, 1 oz. caniplior gum and four pounds fresh butter. Put tlie four tirst-nientioned articles in a bottle, and shake them well together. I'ut the butter in an iron kettle and vrhen melted mix the whole together. Then bottle it. FOR SEASONING SAUSAGES. To thirty pounds of meat add 11 oz. salt, 2}y oz. black pepper, 3 oz. sage, 2 oz. sun.- mer savory, 1 tea cup brown sugar, 2 tea- »<}>oons of salt petre, and 1 teaspoonful ca- yenne pepper. YEAST. Take a good single handful of hops, and boil for 20 minutes in 3 joints of Avater, strain, stir in a t, Cholera medicines. Consumption, cure, Doughnuts, Doughnuts, Dysentery, cure for. Eggs, preserving '^ inter Eye water, Essences, Eggs, boiling, Eggs, to preserve, Eggs, scrambled. Floating Island, Fritters, Fritters, apple, Fritters, sweet, Figs, tomato. Gingerbread, soft. Ginger nuts, 2 kinds. Gingerbread, Ginger pop, Nos. 1 & 2 Ginger wine. Gun Barrels, browning Ginger nuts, 24 6i Jelly, Chinese k honey, 26 65 Jelly, calf's foot, 30 17 Jelly, pine apple, 31 20 Jellv, currant & raspb'rry 34 Ketchup, tomato, 33 Liniment, phcenix, 5 46 Liniment, Samaritan, 7 53 Liniment, Life, 7 54 Liniment, 45 59 Liniment, Excelsior, 60 42 Liniment, Indian, 61 41 Liniment, 65 39 Liniment, Dr. Kitridge's 67 40 Liniment, Dr. Sloan's 67 40 Macaroons, 30 32 Muffins, two kinds, 40 19 Muffins, 25 19 Mead, lemon, 27 23 Oil, British, 55 56 Olicooks, 20 61 Omelette, 42 58 Opedeldock, liquid, 24 21 Pork, to keep sweet Hair tonic. Dr. "Wood's 27 Peaches, pickled. Honey, excellent, Honey, Java, Honey, Hard water, make soft, Hot drops. No. 6, Ink, indelible. Ink jet black writing. Icing for cakes, Jumbles, cocoanut. Jumbles, Jumbles, Sally's. Jelly, quiD