THE LIBRARY OF THE UNIVERSITY OF NORTH CAROLINA AT CHAPEL HILL THE COLLECTION OF NORTH CAROLINIANA ENDOWED BY JOHN SPRUNT HILL CLASS OF 1889 VCO93 Fags pa Rg on Ni te ~ ; a | THE FAMILY TOKEN, ~ Book uf Weoctical Arts and Srivnces, CONTAINING ” TRUTHFUL FACTS AND HINTS UPON USEFUL SUBJECTS, EXPRESSLY SUITED TO THE WANTS OF EVERY MAN, WOMAN, AND CHILD mh IN THE UNITED STATES OF AMERICA : ALSO CONTAINING MORE THAN FIVE HUNDRED RECEIPTS FOR EVERY VARIETY OF COOKING, DYEING, WASHING, ETC.. TOGHTHER WITH RECEIPTS FOR MAKING CHOICE FAMILY MEDICINES, ALL OF WHICH MAY BE RELIED UPON AS GENUINE, AND SUCH AS EVERY FAMILY = SHOULD NEVER BE WITHOUT. BY AN EMINENT PHYSICIAN. —_— GREENSBORO, N. 0.2 DOWLER AND COTTON, PUBLISHERS. | 1854. Pi a " Entered according to Act of Congress in the year 1852, By HIGLEY anv COTTON, In the Clerk’s Office of the District Court of the United States, for the District of Ohio. WILLIAM H. SHAIN, PENTAGON HUDSON STEREOTYPE FOUNDRY. STEAM PRESS. CONTENTS. ,.t Page A Cure for poate hp Wis ti Reem del Acid Stomach.. vot Oo Ague in the Face... o aUee ae . 14 Asthinges (ie oh. 6. é oace ane 20 Antidote against Mice... 438 A Great Discovery........ 45 A Remedy for Poison.... . 51 A Salve for Cuts & Sores 62 Apple Dumplings.......... 58 An Excellent Fried Cake 62 _ Apple Custard Pie........ 66 Apple Tart. cgscs. casepsiies an . 68 A Green Bean Pudding. 72 A Rich ii ties: without . Eggs .. Baar. NA i 64 Apple Custard Py ABN. er 73 Arrow-root Blanc Mange 74 Apple Butter.i/,..5.....08) an | Apple BaUCe.........sseaeee 78 A Good | Drink in Fever.. 104 A Very. Pleasant Drink.. 104 Apple Water............ sees 104 Bleeding at the Nose.. 10 PEO eis AEs ec stn la is's nouns 11 Bruises and Sprains...... 13 Bleeding at the Lungs... 15 Beer Yeast Recipe........ 385 DSO UMETTS.... 9. casvns,ce sie’ ye Buckwheat Cakes........ . 655 Page Bread & Butter Pudd’ng 69 Boiled Rice’ Pudding..... 70 Bread Pudding............ 70 Baked Rice Pudding...... 71 Bird’s Nest Pudding...... 72 Baked Custard............ 73 Boiled Plum Pudding.... 71 Baked Indian Pudding... 70 Baked Apple Dumplings 75 Boiled Pears and Apples 78 WCE TOU ei crces cesses andaee 82 Beef Soups cities coe 82 Boiling’ Meéats:....20..0.0.. 86 Borer BOGE, «oc scgees ese 87 Beet tea ec epee canes 88 Broiled’ Ham.............». 89 Bologna Sausage ........0- 89 Boiled" Turkey. ....... ss. 91 Boiled Chicken...... Crater’ ae Boiled Pigeons........- aadey TROL Beef Rigter .tcesssot saa 98 Broth of Meats......+++ + 102: Balsam of Honey.:......- 130, Cheerfulness.......+++0+ + 6 | Chilblains essdpevtense tae 1 t0 Corns... ieee ue se¥ugensesees 11 Catarrh ......0. i aeviemtrhesess 13 - Costiveness .....eeecereees 18 Cure for a Burn resgeaas ve uate ChoiG® OLB D woes veecsees 92 » es i, i av CONTENTS. P Page Page —* Common Sore Throat..... 15 | Crabs & Clams......... s+ 96 UE eiwien sss corse aceseueton’ 14 | Chicken Pie............0006 97 POU, soe plnioncesacenceter> sss 17 | Custard Hgg...... sce scesese 101 Common Colds & Cough 17 | Discontent ........+..+sseees 6 Certain Cure for Common Doctor Franklin’s Code Colds. .c.kiseogeiengvenpets + 136 OP IMOPA Si neeeses.0.0ss0e. 8 Cramp in the Stomach... 18 | Deafness........--+.+2-+s+e+e 15 Cholera Morbus........... 19 | Dysentary .2.... 22.000 sosese 19 CHOLIGi ey peen ss o6on0s besos oes 1B | Diarrhea ...5.06000csese sees 19 Cankeveiy... deernressccensys 20 | Doctor Cronk’s Sarsapa- Common Small Beer...... 21 “ESIC: oo aaa te 34 Ghocolate ......: iby duksiens 86 | Doughnuts... .... 2.20.0 sese0 62 CG ah tc aus's s ays oo nniltenis » 87 | Dried Apple Pie........... 65 Cider Vinegar........+..++- Be MUUWATACHC... co csssceessesseonss 16 Cure for, Cornds,.#.....025- AY EIT UPIPOTISs 5. +0005 coavoreces 16 Qure for Black Tongue.. 41 | Essences............00+eeeees 39 Chapped Hands........... 44 | Egg Gravy........esecseeees 84 Composition for Matches 49 | Food which a Dyspeptic ati Cream Fritters,..........+. Gi, MINDY CAL cores cagnee sucees 28 CHUM PEE cess soese ines. enn 57 | Food which a Dyspeptic COOKIES «oe see cesses cece eeeene 60 | “may not eat............. 29 © Cup Cake .ceccceeeeseeeeaee 61 | Frequent Bathing......... 28 ~ - Convention Cake.......... 61 | For Red Marking Ink.... 41 ' Cheap Cookies...... ye en 63 | Furniture Varnish........ dd OTUITELS 220.2... seareeece, oes ed: | ENUIT CORO. cadens 100 cass 60 Cocoa-nut Cake.,...0... 00. 68 | Floating Islands........... 73 Custard Pie.......ceseereees BBs) Fish. SOUR 068i. < r SF a) a T others? Would you know who govern well? Those who are prompt and resolute, but steady and mild. TO ACQUIRE A GOOD REPUTATION. Endeavor to be good. Be more ready to com- mend than blame; bé honest in all your deal- | ings, and “always de to others as you re have others do to you.” PARENTAL COMMANDS.: Be careful to make few commands. Run no risk in giving orders; but if you make them, let nothing be an excuse for disobedience. THE INFLUENCE OF THE ELDEST CHILD. The eldest child will be a model after which the younger members of the family will be fash- ioned. How great then the responsibility of the parent in the training of the eldest child. - : SLEEP, When nature calls for rest, obey her orders. It is like the “balm of Gilead” to the weakened frame. In good health, from six to eight hours sleep is generally sufficient. wy oN , q ‘ IMPROVEMENT OF TIME. Always employ your leisure moments; have something to do. Have convenient work at hand that your time may be well employed during a social call or in moments of leisure. There is time enough for the performance of every duty; hence, if anything is neglected, the fault is ours. Instead of saying much about your employment; or wasting time in procrastination, set yourself promptly and resolutely about your work. DR. FRANKLIN’S CODE OF MORALS. ‘* Kat not to fulness; drink not to elevation; speak not but what you benefit others or your- self. Avoid trifling conversation. Let every thing have its place; let each part of your busi- aS lod ness have its time. Resolve to perform what you ought; perform without fail what you re- » resolve. Make no expense but to do good to others or yourself, wasting nothing. Lose no time; be always employed in something useful. Use no deceit, think innocently and justly, and Of you speak, speak accordingly. Wrong none by injuries, or omitting the benefits which are your duty. Avoid extremes; forbear resenting injuries. Suffer no uncleanliness in your body, i) Ny 9 clothes, or habitation. Be not disturbed about trifles, or at accidents common or unavoidable. Imitate Jesus Christ.” EXTRACT FROM WASHINGTON’S CODE OF MANNERS. ‘very action in company ought to be with , some sign of respect to those present. Be no flatterer, neither play with any one that delights not to be played with. Read no papers, books, or letters in company. Come not near the pa- pers or books of another so as to read them. Look not over another when he is writing. Let your countenance be cheerful, but in serious mat- ters be grave. Show not yourself glad at an- other’s misfortunes. Let your discourse with others on matters of business be short. It is good manners to let others speak first. Strive not with your superiors in argument, but be modest. Take admonitions thankfully. In your dress be modest, and consult your condition. Play not the peacock, looking vainly at yourself. . It is better to be alone than in bad company. - Let your conversation be without malice or envy. . Urge not your friend to discover a secret. Break not a jest where none take pleasure in mirth. Gaze not on the blemishes of others. When an- other speaks, be attentive. Be not apt to relate be 10 news. Speak not evil of the absent. Labor to keep alive with ci of heavenly fire called Conscience.’ CHAPTER ILI. mnt and Safe Remedies for Common. Diseases - and Accidents. CHILBLAINS. THESE sores are caused by frost, and are often very painful. Where the skin is not broken, bathe the part in strong alum water; this will cure if continued a week or two. Copal varnish is good. Also pig’s-foot oil will effect an imme- diate cure. : * BLEEDING AT THE NOSE. Grate salt- dried beef, and take two or three Ais: ; this is a sure remedy. Other remedies will often suppress it—as the following: pour cold water upon the back of the neck: raise the . left arm, and keep it up some time? soak the feet in warm water, &c. ~ t WARTS. Apply caustic ; wash the warts with milk weed. — — / tt . Another: rub them with fresh beef every day until they disappear. ‘This last is effectual. CORNS. Take of verdigris, 2 ozs; of bees’-wax, 3 ozs. ; of ammonia, 1 0z.; melt the two last ingredients together, and just before they are cold add the verdigris. Spread on small pieces of linen; ap- ply, after paring the corn. This has cured ob- stinate corns. _. BILES. _ Apply a poultice of warm bread and milk. Reh adios for purifying the blood should be free- ly used. A CURE FOR STINGS. . Bind ona thick plaster of salt—it will soon extract the whom RING-WORM. . Lay a penny in a spoonful of vinegar, and after standing a few hours, apply it often; this - will cure. Common tobaceo juice is good. RICKETS. Keep the bowels regular; bathe the Bol in > | ; 12 tepid salt and water; use friction; live on a i vegetable diet. _ SALT RHEUM. Use a wash made of one pound of yellow dock leaves, boiled in one quart of beef brine, and one pint of urine, one hour. At the same time, cleanse the blood with a syrup’ made from elder bark, yellow dock, and sarsaparilla root. This has cured very bad cases. SCROFULA. _ Bathe daily in sea-water, and take small drinks of the same. Live on a nutritious vegetable diet, and keep the bowels sufficiently open. THE ITCH. - For an infallible remedy for this dreaded and loathsome disease, use red precipitate, with an equal quantity of pulverized sal-ammonia. Or make use of sulphur, which is very effectual. : TUMORS. Use.a poultice, made of equal parts of slippery elm and Indian meal; mix with weak lye, and add a little salt. 3 ¥? | “ ¢. | 13 © oh. ; @ of 7 ) POLYPUS. Take equal parts of pulverized blood root and, bay-berry, and use it as a snuff. If the passage is nearly closed, touch the diseased part with a swab, dipped in the snuff, as far up as possible. MORTIFICATION. Give the patient,tonic bitters, and a glass of — yeast 3 or 4 times a day. Also apply poultices of yeast, thickened with flour of slippery elm. BRUISHS AND SPRAINS. Apply to the part affected a poultice, made from a pint of soft soap, a handful of salt, a tea- spoonful of sal-nitre, powdered. Or bathe the part in “ hot drops.” CATARRH. Snuff freely of Castile-soap, powdered. Or use the catarrh snuff, and bathe frequently in warm water. } We) Se COSTIVENESS. Hat regular of an open, nutritious vegetable diet; and also solicit an evacuation at a es Feng each day, without fail. } : B see Bee 14 > Where a person is punctual in this respect, ' constipation of the bowels cannot exist. FELON, Soak the finger in strong, warm lye, for hat | an hour at a time, frequently. Also make use of strong poultices. CURE FOR A BURN. Take equal parts essence of peppermint and sweet oil; put on with cotton. It will not fail to cure. ACID STOMACH. , Prepared chalk (always to be found at drug- gists) is an excellent remedy. | CUTS. Apply brown sugar until it ceases bleeding ; then use common healing salve, with sugar melt- ed in it. TO STOP THE BLEEDING OF A WOUND. Apply the inside of puff-ball to the wound. . Or use flour and lint. AGUE IN THE FACE. A plaster made of equal parts of brown hard ) 15 * \. al soap and brown sugar, mashed together and used as a plaster, is an excellent remedy. RHEUMATISM. Bathe the part with a strong decoction of al- cohol and pepper. : DEAFNESS. Use sweet oil, with a few drops of sassafras do, added; drop into the ear once or twice a day. TIC DOLOREUX. Apply a mustard poultice; it has almost worked miracles. ‘BLEEDING AT THE LUNGS. Eat of raw table salt freely. Or take equal parts of powdered loaf sugar and rosin 4 times” a day; or drink freely of a decoction of yellow dock root. COMMON SORE THROAT. A gargle of salt; vinegar, pepper, and water, in proportions to make it agreeable, will cure common sore throat. PUTRID SORE THROAT. ; ~ Add to half a pint of boiling water three Te t spoonfuls of Cayenne pepper’ and two spoonfuls He ‘of common salt, let it stand one hour. Dose, © one table-spoonful every hour; also use it as a gargle. This has been proved infallible. — EAR-ACHE. Cotton wool wet with sweet oil or paragoric, hot, and the ear bandaged, will give instant re- lief. Or put into the ear the heart of a roasted onion. QUINSY. Inhale the steam of vinegar, and bind hot tan- sy or wormwood on the throat. Gargle weak lye. MUMPS. Keep up perspiration if possible; be careful “Jest you take cold. If there is costiveness, use injections of water and Castile-soap. Cover the swelling with cotton, and bathe it with volatile liniment. | | ERUPTIONS. Dissolve Epsom-salt, and bathe ays parts af- fected three times a day. ‘There is nothing so good. ; ; r 17 om PILES. Make daily use of a syringe, with warm water and Castile-soap—a mild and sure cure if per- severed in. ‘i> Take three quarts of unbolted wheat flour, one quart of warm water, one gill of fresh yeast, one gill of molasses, one tea-spoon saleratus: for two loaves: bake one hour, and cool gradually. RYH AND INDIAN BREAD. Take Indian meal sifted, and rye flour, a cup of yeast, two spoonfuls of molasses, add a little salt, and place in pans to rise; scald the meal, and wet it soft. ii CRUMPETS. " Work three cups of raised.dough, a cup of melted butter, three eggs and milk to make a thick batter; bake half an hour in hot buttered “' 58 APPLE DUMPLINGS. Make a light dough, and lay it before the fire bo Tise ; make into m@florate-sized dumplings, ff and throw into boiling water. In twenty min- utes they are done; eat aa butter and sugar. TOAST WITHOUT burreR: Boil a pint of milk, add two table-spoons of flour, a tea-spoon of salt; let it scald, then ra over the bread. MILK TOAST. Boil a.pint of rich milk with a table-spoon of aatier and one of flour ; have ready your bread / toasted in a dish; pour the milk over it hot, and — cover until neada for the table. " MUFFINS. ~~ One pound of flour, one pint of milk, a cup of butter, the same of yeast, and three eggs; bake without tins. a 4 Variety of Nice Cakes. | EXCELLENT WEDDING CAKE. Four lbs. of flour, three lbs. of butter, three hn he bs * og ei My Ibs: of sugar, four Ibs. of currants, two lbafof stoned raisins, two dozen eggs, half a pint of brandy, three nutmegs, half a Ib. of citron, and a little molasses; bake from tio to three hour: BRIDES’ LOAF. “Ss f flour, sifted; four Ibs. of but- ter; two of loaf sugar, sifted fine; one quarter of an oz. of nutmeg, the same of mace; to every lb. of flour use eight eggs; wash and pick four Ibs. of Zante currants, and dry them; blanch a Ib. of sweet almonds, cut them lengthwise, very thin; add a lb. of citron, a lb. candied orange, a lb. candied lemon. Beat the butter to a cream, then mix with it the sugar, and beat twenty min- utes; beat the eggs to a strong froth, and stir in; then add the flour, mace, and nutmeg, and beat till the oven is ready; at last, stir the al- monds and currants lightly in, and bake in but- tered pans. It will take nearly three hours baking if the loaves are large. | LOAF CAKE. ae Two cups of sweet milk, two cups of sugar, one cup of butter, two eggs, two tea-spoons of cream of tartar, and one of carb. of soda; with the above, use a lb. and a half of. flour. , a. “Soe te 60 SODA SPONGE CAKE. One cup of flour, one of sugar, four eggs, a little salt’ and nutmeg, one tea-spoon cream of tartar, half do. on soda. ait q COOKIES. Aone cup of butter, one of sugar, one egg, a teMipoon of saleratus, dissolved, and flour sufli- cient to roll. FRUIT CAKE. One pint of light dough, one cup of sugar, one of butter, three eggs, a tea-spoon saleratus, one Ib. of raisins, nutmeg and cinnamon to the taste ; let stand and rise, then bake one hour. SOFT CAKE. Two cups of sugar, one of butter, six eggs, and a little nutmeg. NICE SPONGE CAKE. Ten eggs, their weight in sugar; the weight of seven eggs in flour; beat the eggs to a froth, then add the sugar and flour. Just before bak- ing, add the juice of one lemon, and a tea- Bron, of saleratus. * GY CUP: CAKE. . Co One cup of sugar, one of butter, three and a half of flour, four eggs, a cup of cream, and half a tea-spoon of 7a in tins.) A, con Naa CAKE. My One cup of b er, two of sugar, three of flour, four eggs, eat well. Always try it, and all kinds of cake, with a fibre from a corn broom ; when nothing adheres, it is done. POUND CAKE. One lb. of flour, one of sugar, one of butter, « eight eggs, beat well, and bake three quarters of an hour. ICING FOR CAKE. a ee _ Beat the whites of your eggs to a froth, and use five spoonfuls of sifted loaf sugar to each egg; beat the whole gradually for half an hour ; put it on while the cake is hot, and set in a warm oven todry. |S wor canis, Pitake one lb. of flour, one quarter of a Ib. af butter, same of sugar, five eggs, and spice to your taste. & F 62 © AN EXCELLENT FRIED CAKE. One cup of sugar, one of cream, three eggs a tpespoon of saleratus ; cut in strips, twist ag in’ lade, | aie ¥ A amt, | . SOFT GINGERBREAD. Fone cup of cream, one molasses, a tea- spoon of ginger, one a salen) ya little salt ; bake in half an hour. HARD GINGERBREAD, One Ib. of flour, half a Ib. of butter and sugar rubbed together, a table-spoon of ginger; beat well, and knead stiff enough to roll out, and bake on pans. ip GINGER NUTS. We Two quarts of molasses, 10 ozs. ground cloves, one lb. of sugar, two ozs. of ground ginger, as much flour as will make - a batter, with two lbs. of butter. | ‘\ | DOUGH NUTS. a? One cup of butter, one of sugar, a little nut- meg, and two eggs, worked into a quart bowlful of bread dough, and made as hard as biscuit; 63 si. then let rise an hour; add a tea-spoon of sale- ratus. When light, cut in squares or balls, and fry in lard. ; COCOA-NUT CAKES. > Take equal parts ofpowdered cocoa’and loaf ee sugar, add the whites of eggs, beaten to a stiff froth, half a dozen to the pound; mix the whole » together, and drop on buttered tins: bake ina . moderate ovem.- *” | SHREWSBURY CAKE. ¢ ~ One Ib. - of flour, half do. sugar, half do. but- ter, five eggs, beat till very light; bake mage; rately. CHEAP CAKE. Two eggs, one cup of sugar, one of butter, and one butter-milk; beat well with three ons of flour, add caleratus. | _ ANOTHER. One cup of butter-milk, one cup of sugar, a tea-spoonful of carb. soda; wet up soft. CHEAP COOKIES. One cup of cream, one cup of sugar, one egg, e Ls ha 64 ihe a small bit of butter, a tea-spoon of saleratus, and a little nutmeg. ‘SODA LOAF CAKE. One cup of swéet cream, two cups of sugar, three egbs, half a cup of butter ; add two cups of stoned raisins, two tea-spoons cream of tartar, and one and a half of carb. soda; wet up stiff; put in pan, and bake in quick oven. POOR MAN'S CAKE. Take three cups of bread batter, two cups of sugar, one of butter, and two eggs; stir up well, and set down to rise. When light, bake in brisk oven. ' CRULLERS. One cup of butter, two of sugar, half a cup of cream, three eggs, a little saleratus; roll into any fanciful shape, and fry in lard. SAUSAGE ROLLS. Make small balls of sausage meat; envelop | each one with light bread dough, and bake them. POTATO CAKE. Grate boiled potatos, and mix with an’ equal 65 ri quantity of flour four ozs. of butter, add salt and milk, cut out, and bake in a hot oven; slice and butter for tea. | Variety of Pies, Puddings, Custards, d&c., &e. GREEN APPLE PIE. _ Stew and strain the apples, grate in the peel of a lemon, and sugar to your taste; bake in a rich paste, half an hour. ANOTHER METHOD. Pare and slice tart apples, Jay them in a rich erust, and let them bake half an hour. Raise the top crust, and add sugar, with a little butter ; they are excellent when first baked. DRIED APPLE PIE. Stew the apples soft, then mash them fine, add sugar or molasses to make them sweet, and a sprinkle of salt; bake them in a wholesome paste half an hour. ‘This will be nearly as good as fresh fruit. MINCE PIE. Two lbs. of meat, after it is chopped; one th R* & 66 of suet, one and a quarter lb. of sugar; three Ibs. of apples, one and a half lb. of Zante cur- rants or raisins, and make it quite moist with cider; one oz. of cinnamon, two do. cloves, two. nutmegs : a bit of sweet butter on the top of each pie adds-to them poiohys bake three quarters. of an hour. © CUSTARD PIE. Six eggs to one quart of milk, sweeten to your taste with clean sugar, grate in nutmeg; bake in deep plates, with under crust. APPLE CUSTARD PIE. Grate four sweet apples for every large pie, a pint of milk, two eggs, sugar, a little salt; bake in quick oven. CHERRY PIE. Stone your cherries, lay your paste in a deep dish, and add a quantity of the fruit; fill the dish with molasses, with a handful of flour sprin- kled over, then a nice pares and bake half: an hour. PLUM PIE. Make a rich paste, put in one Jb. of sugar to 1 % ” 60 _ two lbs. of plums and a little molasses; must be well baked. — | # PEACH PIE. ‘nie The crust must be rich; very little sugar should be used; the pie must be well baked. y i vr = QUINCE PIE. _. Peel-twelve apples:and two quinces, stew and 4 sweeten ; bake ina rich paste. LEMON PIE. 7 Take one lemon, slice very thin, lay it in a rich paste, sprinkle over one spoonful of flour, one cup of sugar, fill the pie nearly full of water, and cover; bake nearly an hour. PUMPKIN PIE. Stew the pumpkin, strain through a sieve, add one quart of milk to one of pumpkin, then add molasses or sugar, a little salt, cinnamon, with a spoonful of ginger and an egg, with a Randful of flour; bake in a hot oven. RHUBARB PIE. The skin should be stripped from the stalks, then cut into small bits and stewed very tender ; sweeten to suit the taste. BF a * . m + e- x» > rT £ ‘y aad f { SQUASH PIE. & Boil and sift the squash, and make exactly like pumpkin pies. APPLE TARTS. Scald eight or ten large apples, let them stand until they are cold; then take off the skins, break five eggs, with the pulp of the apples, grate one lemon, and squeeze the juice; melt some sweet butter; beat them together; cut some puff paste into small rounds; bake twenty minutes. : CRANBERRY PIES. Stew the berries, and sweeten to your taste with sugar; a little nutmeg; bake with only an under paste, and lay strips of paste on the top to form diamonds. CURRANT PIES. Take green currants and wash, add one-third their quantity in sugar and raisins; add a little water, and sprinkle a little flour over the fruit. Dried apples stewed may be substituted for raisins. ~ = POTATO PIE. Boil notdies until done, mash and strain them ; to a pint of potatos add a pint and a half of milk, half a cup of sweet cream, two eggs, sugar and salt; lemon to the taste. _ VINEGAR PIE. ‘Three table-spoons. of vinegar (if good), four do. sugar, two do. of water; bake in rich paste ; | it is delicious. WHORTLEBERRY PIES. Made as cherry; gooseberry mad a the same. TOMATO PIE. Skin and slice ripe tomatoes; sprinkle over a little salt and sugar, half a cup of cream, one egg, and cover with a rich paste. PIE PASTE. Take two quarts of flour, rub into it one and a half Ib. of lard, wet with water, enough to work it up, and add a little salt. BREAD AND BUTTER PUDDING. Line the edge of a small dish with paste, put T thin slices of bread and butter at the bottom, and a layer of currants on them, and so fill the dish; then pour over some new milk, mix with three eggs; let stand to soak two hours, then bake. ht? Ea " ‘ ‘- BOILED RICE PUDDING. Wash some rice, mix a little finely-powde pimento with it; tie loosely in a cloth, and _ for an hour; serve with melted butter and sweetened. BREAD PUDDING. Take one quart of milk, three slices of bread cut fine and mixed with it; next, take four eggs ~ and half a cup of sugar, beat to a foam; then mix with milk and bread, and bake in moderate oven. ‘ BAKED INDIAN PUDDING. Scald a quart of milk, stir in eight table- spoons of Indian meal, a little salt, a cup of molasses, a spoeaim of ginger 5 bake three or four hours. CUSTARD PUDDING. wil Take four eggs to a quart of milk, sweeten ‘ “1p 71 with sugar to your taste, and use a little salt and nutmeg; bake twenty minutes. He STEAM PUDDING. Pare and slice eight or ten apples, put them in a kettle with a gill of water, make a crust the same as for soda biscuit, and cover the apples; close the kettle so that steam cannot escape; _cook twenty minutes; it is very wholesome. ~ One and a half pint of mash potato, a cup of POTATO PUDDINGS. sugar, half a cup of butter or sweet cream, one cup of flour, one quart of milk, and four eggs; a little salt; bake an hour or more. BAKED RICH PUDDING. Swell a cup of rice, add a quart of milk, sweeten with brown sugar, and bake in a mode- rate oven about an hour. . a BOILED PLUM PUDDING. ry Three pints of flour, six eggs, one lb. of plums, _ a cup of chopped beef suet, a cup of sugar, a pint of milk, mix the whole together, Hes the: ’ bag; and boil three hours. Baad 12 A RICH PUDDING, GOOD WITHOUT EGGS. A cup of rice to a quart of milk, little salt, sugar, and a cup ae raisins; bake two hours: it i very nice. BIRD-NEST PUDDING. Take eight pleasant apples, dig out the cores, prepare a custard, six eggs to a quart, use a little salt and nutmeg, sweeten with sugar; then lay the apples in a dish, pour the custard « over them, | and bake half an hour. A GREEN BEAN PUDDING. Boil new beans, mash them, and beat in mor- tar, with a little pepper and salt, the yolk of an egg, some cream; boil it an hour in a basin, pour butter over it, and serve bacon with it. CHEAP CUSTARD. Take four eggs, one quart of milk, sweeten with brown sugar, add a little salt, and bake about fifteen minutes. RICH CUSTARD. Take eight eggs, one quart of new milk, a gill of sweet cream, little salt, flavor with lemon; 73 boil until just thick, and lay in a dessert dish, with a whip over the whole; serve as pudding. APPLE CUSTARD. Pare and slice twelve pippins, melt a lbs of loaf sugar in a pint of water, and twelve cloves, and skim; put in the apples, and stew until the liquor is nearly gone. Lay them in a deep dish, take out the cloves when they are cold; pour in a quart of custard, and let it cook by setting the » dish in boiling water. It is delicious. FLOATING ISLANDS. Take the white of an egg, beat to a froth, add a glass of currant jelly, beat them together until a spoon will stand up in it; drop a spoonful at a time on a bowl of sweet cream. BAKED CUSTARD. Eight eggs, beat and put into two quarts of cream; sweeten to the taste, and bake. SAUCES AND CREAMS FOR PUDDINGS. Take equal parts of sugar and molasses, boil them together, and stir in a little flour. Take the juice of a lemon, a cup of sugar, and the same of sweet cream. G 74 Sour cream, made yery sweet with sugar, is ex- cellent. Add to a cup of me apples, and a cup of sugar, two eggs beat to a froth. ARROW-ROOT BLANC-MANGE. Put into a bowl of water six table-spoons of ar- yow-root; after it has settled, pour off the water, and add a cup of milk; boil a quart of milk, and while boiling stir in the arrow-root; in five min- utes it is fit for use. RICH JELLY Is made as blanc-mange, using water instead of milk; it also requires longer boiling. ICH CREAM. One pint of sweet cream, three pints of new milk, one lb. of loaf sugar, and two lemons; boil and stir the sugar in gradually. If you have no lemons use four eggs. Put into a freezer, and surround the freezer with ice. and coarse salt, on all sides; while freezing stir it well, scraping it down from the sides. LEMON CREAM. Mix together a pint, of cream, two eves well 15 beaten, a cup of white sugar, and the rind of a lemon; boil it up, stir until almost cold; put the juice of a lemon in a dish, and pour the cream upon it; serve in large glass dishes. y . 10 MAKE A WHIP. mn, Take a pint and a half of cream, the whites 0 three egos, white sugar to your taste, and a little lemon juice, then whip with a whisk made of a bunch of quills, or in a whip churn; and as the foam rises lay it in a dish for use. * BAKED APPLE DUMPLINGS. | Take a pint of stewed apples sifted, those that are tart are best, two cups of sugar, half a cup of butter, eight eggs, one quart of milk; flavor to your taste; bake one hour. i SNOW CREAM. Add to a pint of thick sweet cream, two spoons of white sugar, and four eggs beat to a froth, flavor with lemon; this is to be served with a — dessert of sweetmeats. 4 RULES FOR PRESERVING FRUITS, JELLIES, ETC. . All de cate fruit should be done gently; — acid fruits should never be cooked in earthen- 16 ware, but bright tin or brass vessels should be used, and the fruit be poured out as soon as done; a lb. of sugar to a lb. of fruit is the general rule. TO CLARIFY SUGAR. To eight Ibs. of sugar, stir in two quarts of water, the whites of two eggs; then place over a moderate fire, and as it boils take off the scum; when clear it is ready for the fruit. JELLIES. Almost all fruits will make a nice jelly; plums, cherries, currants, grapes, quinces, ap- ples, peaches, oranges, are all delicate and very nice. ‘They should be boiled in considerable wa- ter, very tender, with the seeds and parts of the kernals; ; then strain through a jelly bag, and al- low a lb. of sugar to a pint of juice; boil awhile; if boiled too long it will. not form; ‘sineeaaee may be added if there is a failuré, which will be a remedy. | JAMS. To each lb. of fruit, allow three quarters of a lb. of fine white sugar; mash the berries and mix together ; boil, stir, and skim; the jam will be done in half an hour; put it warm in glasses, and a TT tie up with papers over the top. All jams are made in this way. o TO DRY CHERRIES AND PLUMS. Stone and half dry them, pack in jars, and throw in sugar between each layer. % ; i He Dry sand, and dry your barrel, put in a layer of apples and a layer of sand, and so on until full. TO KEEP APPLES FRESH A YEAR. PEARS FOR THA. Very ripe, soft pears, should be pared and cut in slices and covered with sugar and cream. PEACHES FOR TEA. They should be prepared as above, and are _ very nice. | | STRAWBERRIES FOR TEA. They should have nearly their weight in sugar, and a sweet rich cream to serve with them. There is no greater luxury. | APPLE BUTTER. Take any kind of fruit; allow half a 1b. of su- gar to one Ib. of fruit, reduce one-fourth by boil- ing; nice for children instead of butter. . q * | 78 APPLE, SAUCE. + Boil new sweet cider until it is nearly as thick as molasses; pare, quarter, and core your apples, and put them into some hot syrup; do them until tender; put some molasses with the boiled cider, unless a part of the apples are sweet. ‘This will keep all winter. BOILED PEARS AND APPLES. Boil them whole in a small quantity of water, until they begin to soften:; then add a little su- gar or molasses, and finish. CRAB APPLES. Simmer them till the skin comes off readily ; then peel and core, and not break them. Use. a lb. and a half of sugar to a lb. of faut, and half a pint of water; boil until tender; cool and — place away in jars, and pour the liquor over them. CITRON AND MELON: RINDS. Cut in proper pieces with water enough to cover; boil two hours, spread on a dish to cool; then boil in a syrup two hours with the juice and rind of one lemon; lay in jars. 19 VEGETABLES. All vegetables should be carefully examined and washed before using. é Potatoes must be kept from freezing, and in a dry place. Sweet potatoes should be kept i in dry sand. The best way to cook them is to bake them. Winter squash are a nice vegetable: keep in a dry and warm place. Summer squash are good when tender ; Kiytairs boil with other vegetables. Turnips should be kept where they will Hse dry or freeze. They are best when cooked whole, with boiled salt meats. Parsnips are good baked or stewed; or boil, and when done, pour over them melted butter. Carrots should accompany boiled beef or mut- ton; cook as parsnips. Cabbages are best when kept in a hole in the ground. They should boil an hour, and the wa- ter pressed out before sending to the table. Beets to be kept fresh should be covered with earth in a dry cellar. They are very nice roast- ed, as potatoes, for the table. ‘Onfons should be kept dry; it is well to boil them i in ik and water before using, to diminish’ their stro rong taste. | a ; 80 Tomatoes, if ripe, can be skinned easily; but it is better to pour over them boiling water: they are best kept hung on vines in a dry place. _ Asparagus when two or three inches long is best for use. Boil it, tied in, bundles; after boil- ing, spread it on toast, and pour over melted but- ter and pepper. Green peas are best when fresh gathered; they loose their flavor if long kept; they should be boiled from twenty to sixty minutes, according to age. String beans are cooked as peas; never select only those that are tender. Sweet corn is sweeter by being boiled on the cob. It makes a delightful dish to accompany a bit of boiled pork. Vegetable oysters are an excellent plant; cook tender, then fry in butter. Dry beans, before using, should be picked over, washed, and left to soak over night. They should be boiled with a piece of fat pork. Cucumbers, when cut in slices as thick as a _ ‘dollar, and fried in hot butter, are excellent. They should first be sliced in cold water, to ex- tract all unhealthful properties. Sea-cale is prepared as asparagus. | Mushrooms of a right kind appear in August . . is af Ps ia 81 and September. They are of a pale pink color on the under side, while on the top they are a dull white. Dandelions when young make good greens. Milk-weeds are nice when young ; horse-radish leaves, plantine, dock leaves, &e., make good greens. Green corn ald be boiled from fifteen to thirty minutes. y, The stew-pan must be perfectly clean and well tinned, otherwise the soups will acquire an ill flavor. They are improved .by preparing them a day before they are used. SOUPS AND GRAVIES. Always place the meat at the bottom of the, pan, with a piece of butter; cut up the roots and herbs small, and strew over it; cover close, and . let all stew till the gravy is extracted. If rich- ness be mate add a little flour, mixed with butter. PEA SOUP. _ Soak the peas over night; next morning boil them an hour, adding a little saleratus; then change the water, and add a Ib. of salt ees boil until perfectly soft. | a 82 BEEF SOUP. j ¢ Boil a piece of neck until the ridliness iS @X- tracted ; strain the liquor, add an onion, some Spice, carrots, turnips, and other vegetables, as you think proper. Boil until the roots become » tender; thicken and serve with toasted bread, cut fine. | VEAL BROTH. ~ Stew.a Feo knuckle, with two ozs. of rice, a blade of mace, and some salt, in three quarts of water, until reduced one-half. ONION SOUP. ' Put.-earrots and turnips into the water that has boiled-aleg of mutton, and let stew two hours ; strain itn six sliced and fried onions; simmer three hours longer, skim carefully. | CHICKEN BROTH. ‘Skim the body of a young cock, put in three “pints of the liquor in which a fowl has been ‘boiled, and a few pepper-corns ; let simmer till the flavor is good, and when cold remove the fat. a BEEF THA. “a lb. of lean beef in small pieces, boil in 88 three pints of water, skim well, and season to | the taste. FISH SOUP. Skin and clean two eels, cut them small intoa saucepan, cover with water; add some browned. an crust, pepper-corns, a tea-spoon of horse-radish, a bit of butter and flour; cover close and simmer. CLEAR GRAVY. Broil your meat over a quick fire, then put into a stew-pan with some sweet vegetables, spice, and cover with hot water; let it boil, and skim well; then cover close, and let simmer until quite strong. | GRAVY FOR A FOWL. Stew the neck, gizzard, and liver with a bit of lemon peel, in a cup of water; add a spoon of . catsup and boil it; then strain and mix with good butter, gradually. VEAL GRAVY. _ A good veal gravy is made by simply dripping the meat with butter, and mixing the drippings with a little flour and hot water, and boiling a few minutes. 84 EGG GRAVY. Shred five boiled eggs, and put them in the melted butter. RULES IN REGARD TO COOKING MEATS. Pe meat does not smell perfectly fresh, when ready to boil, add a little saleratus, and it will remove everything unpleasant. If your brine is getting bad scald it, or make a new one immedi- os ately. The most ecoriomical way of cooking fresh meat is to boil it, if the liquor is used for soups or broths, as it always should be. Baking meats is easily done, and is a nicer way of dressing a dinner. It takes fat meat longer than lean to bake. All fresh meat should be kept awhile before using, to make it tender. In baking, a larger fire should be used at first, than after the meat is nearly done. In cooking by a fireplace, cooks impose on themselves discomfort, and waste a great deal of fuel by making too much fire. If you use a tin baker, the lid is sufficient to bake meats of almost every kind, if kept bright: puddings may be done in the same way, and also custards. | | 85 i When you bake a pig, butter is better than oil on account of the salt. ies Hh RULES FOR CARVING. The meat to be carved should always be placed at the left of the carver ; and soups gravies, &c., at the right. The carving. knife should be in’ ” good order: in using it no great strength is re- quired. it ae The fleshy parts are to be cut first in smooth slices. The knife should be passed around the bone in cutting a joint, and great attention should _ be paid in helping each person to a portion of the best part. The question should always be asked, “ which ’ part is preferred?” If there is stuffing, always lay a portion upon each plate with the meat. If there are different kinds of meat, do’ nt fail to ask which will be preferred ? In carving fowls, always place the fork in the ‘ breast firmly, and cut from one side of the breast to the other, taking off wing and leg. Pigeons should be cut in halves, lengthwise, and half helped to each person. 86 Regulation of Time in Cooking. . BOILING. Allow one-fourth hour for every lb. of meat. An old fowl will need boiling four hours; a full grown creatine and a half hours; a pullet, one hour; a chicken, half an hours: ROASTING. Beef.—A large roasting piece will require four hours; smaller one, from three to three and a half. Mutton.—A leg, two hoftast ae: shoulder, neck, loin, each one hour and a half. Veal.—Hind quarter, five hours ; loin or shoul- der, three and a half; neck or breast, nearly two hours. Pork.—A leg will require nearly three hours ; ; spare rib, two hours or more; a loin, two hours. A pig four weeks old will require but one hour and a half. | Turkey.—From two to three hours according to size. Goose.—A full grown goose nearly two hours ; a young one, one hour. . %y Duck.—The largest in less than an hour ; the smaller ones in half an hour. 87 ® CHOICE OF MEATS. Beef, when young, will have a fine, smooth erain, and be a good red, and feel tender. Pork.—If the rind is tte it is old; a thin rind always preferalias If the meat isclammy, , it is tainted. Mutton.—Choose by its fine grain and itl color. Lamb.—If it has a yellow cast, it is stale. Veal.—The whitish is the best, and hence preferable. 4 Cooking Meats. ROAST BEEF. ‘The surloin is the best for roasting. Spit the | meat; baste it well while roasting with its own drippings, and throw on a handful of salt; keep the fire bright and clear. From fifteen to twenty minutes to the Ib. is the general rule for roasting. BOILED BEEF. The round is the best boiling pieces 1 Put the | meat in the pot with water enough to cover iy) 54 88 let it boil very slow at first, this is the great se- cret of making it tender; from two to three hours, according to size, is the rule for boiling. , BEEF STHAK. “The in side of the surloin makes the best steak. Cut about three- _quarters of an inch thick; have the gridiron hot, put on the meat, and set it over a good fire of coals, turn them often; from eight to ten minutes is the time for broiling. ROAST PORK. ‘ Take a leg, cut the skin in squares, make a stuffing of grated bread and sage, onion, pepper and salt; moisten with the yolk of an egg; put this under the skin of the. knuckle, and sprinkle over a little powdered sage; rub ‘the whole sur- face with a feather dipped in sweet oil. Hight Ibs., will require three hours. SHOULDER AND SPARE RIB. They are roasted in the same manner. PORK STEAKS. Cut off the neck orlom; broil over a clear fire, turning them often; pepper and salt ‘while broiling; when done put on vlate, and add a little butter. 89 BROILED HAM. ‘ Cut in thin slices, soak in cold water before broiling, if the ham is too salt; fry a few eggs, and serve an egg on each slice of ham. i TO BOIL A TONGUE. : Put a tongue into a pot. over night to soak ; let stand until three hours before dinner, then boil until noon. ~ af, ROAST VEAL. If the leg is used, stuff like pork; it should be done a fine brown, and often basted. TO MAKE SAUSAGE MEAT. Chop raw pork and veal fine, season with salt, pepper and sage; add a little flour ao do up in balls to fry. ha ) BOLOGNA SAUSAGE. _ Boil and chop fine fresh beef, season with Cay- enne and black pepper, and cloves; put in cloth rags and dry for use. FRESH MEAT BALLS. © Boil the liver, heart, tongue, &c.; chop and season with dragyn butter. Hyer 90 - SOUSE. Boil until it will slip off the bone; then fry in melted butter. CHOICE OF FOWLS. mThereave, If young, the legs will be black and smooth; if old, the feet will be dry. | Geese.—If old, the bill will be yellow; if young, the bill will be red. Hens.—If old, their combs will be rough; if young, their combs will be smooth. Ducks.—They will be limber-footed and fat, if young. » &) Partridges. _tt young, they will have yellow legs; if old, their legs will be blue. COOKING OF FOWLS. Turkey.—A good sized one should be roasted two hours before a quick and clear fire; baste. frequent, and keep a white paper pinned over the breast. If you wish plain stuffing, crumble some hel fine, chop some fat pork fine, sift some sage, and mould them altogether; season with a little pep- per; an egg worked in adds to it. - 91 BOILED TURKEY. Fill the crop with stuffing and sew it up; put over the fire in water enough to cover, boil slowly, take off all the scum, use a little salt; the turkey should be dredged with flour before boiling. ROAST CHICKEN. Should be managed as roast turkey; from an hour to an hour and a half is the time. ROAST PIGEON. They are roasted as chickens; cover with fat bacon. ROAST DUCKS AND GEESE. Make a stuffing, put in the belly, sew it up, let the goose be wiped dry inside and out; put down to the fire and roast it brown. Ducks in same way. Use only pepper and apt with gravy in the dish. BOILED CHICKEN. Go through with the same operation as with turkey, only it takes less time. BOILED PIGEONS. Boil them about fifteen minutes, then boil a ee 92 piece of bacon; serve with bacon and melted butter. TO ROAST SNIPES AND WOODCOCKS. ‘Flour and baste them until done, have ready a slice or two of toasted bread to lay on the dish ; - lay them on the toast; make a gravy of butter and flour, with the drippings, pour over them. CHOICE OF FISH. Cod.—The gills should be red, the flesh white and firm, and the eyes fresh. | Salmon.—The flesh should be red; the whole fish stiff. Shad.—If good, are white and thick; gills red. fe Mackerel.—Their season is May and June. Bass.—If the eyes are sunken, they are stale. Trout.—The gills should be red and hard to open, the eyes bright, and the body stiff. Crabs.—When the eyes look dead, are stale ; medium size best. — Lobsters.—If they have not been long taken, their claws will have a strong motion. pegs Flounders soon become flabby; they should be thick and firm, the eyes bright, else they are bad. | 93 TO BROIL ANY KIND OF FISH. Split, wash and dry, season with salt and pep- per; grease the gridiron, lay on the fish, outside - uppermost, over the coals, and broil one-fourth hour or more; butter well and send to the ta- ble hot. TO BOIL SALT COD. Clean and soak over night in water, with a glass of vinegar; boil it well and break into flakes; pour\ over a consistency of cream, thick- ened with flour and butter, and serve with egg auce. ‘ TO BOIL ANY KIND OF FISH. Put into cold water, with a little vinegar and » - galt to give firmness; let simmer very gently at first, or the outside will break before the inner-: side is done; the fish may be tried by lifting up the fish plate, and if the meat’ will leave the bone it is ready, and should be immediately taken out of the water or it will be woolly; a clean cloth spread over it will preserve the color. TO BAKE SHAD. Lay the fish in a deep pan, putting its tail to 94 its mouth; bake two hours, pour the gravy round it, and send it to the table; any fish may be baked in this way; the fish should be stuffed. TO FRY TROUT. After well washing, dry, flour, and lay them on a board before the fire; fry them of a fine color, and serve them with parsley and butter. TO FRY SMELTS. Fry in the same manner as other fish; the roughness of the crumbs must be preserved, or their beauty will be lost. ' " FLOUNDERS. Rub with salt both sides, and remain two hours to give them firmness; then dip them in egg, and sprinkle crumbs of bread over them. TO PICKLE SALMON. ' After boiling, as directions for all fish, boil the liquor with pepper-corns and salt; add vinegar when cold, and pour over the fish. Bs ‘TO FRY EELS. . Fry as pacts curl them round, sprinkle - with salt, 95 TO FRY HERRINGS. Fry them a light brown, with sliced onions. TO DRESS LOBSTERS COLD. Take the fish out of the shell, cut it in small pieces; prepare a mixture of pepper, salt, sweet o:], vinegar, and mustard; mix the lobster with this preparation, and serve in a dish. TO ROAST LOBSTERS. Parboil the lobster, take it out of the water, 2 it with butter, and set it before the fire; con- tinue basting with butter till it has a fine froth. TO FRY OYSTERS. Make a batter, wipe the oysters dry, dip them in the batter and roll them in crumbs of bread | pat powdered, and fry in butter. TO STEW OYSTERS. _ When you open them preserve the liquor and strain it; wash the oysters from the grit, simmer them very gently in their liquor; add pepper, cream, flour and butter, and serve with crackers or bits of bread. 96 CRABS. Boil them from half to an hour, with a little salt ; when done wipe dry, and take off the shell ; take out the blue veins, and what is called the - lady-fingers, as they are unwholesome; send to the table cold, garnish with melted butter. + er | CLAMS. Wash them clean, put them in a cooking ves- sel, with a little water, boil until the shells open; then remove the shells, cook in the same water, adding salt, pepper, and a good quantity of but- ter; when done, lay in tureen, and cover Witt a few slices of toast bread. Mackerel, when boiled or fried, shold be - served with butter and fennel. Herring are excellent cut in slices and’broiled — over a hot fire. - Clams when chopped fine; and mixed with a wheat batter and fried, make a good breakfast dish. Cakes made of cod-fish, with pas its quan- tity of boiled potatoes, and fried in, batten are very nice. SAVORY PIBBMP gy Us we When properly made, few articles of cookery OF are more generally liked than relishing pies. The meat should generally be previously stewed before baking. RAISED CRUST. Boil a small but equal quantity of butter and lard in water, mix as much flour-as you wilh want with this while hot, and roll out smooth; then let it remain until cool before using. CHICKEN PIE. Cut up two! chickens, boil them tender; lay - your crust around the sides of the pan, then lay in the chickens, sprinkle in flour, pepper, salt, and butter, with a thin slice of crust here and there; then add the water in which the chickens - were boiled, and cover them; should be baked from an hour to an hour and a half, according to size. | TO MAKE POT PIE. _ Make your dough as you would for higeate cut in pieces as you would biscuit; let them rise without kneading. ge hen’. the meat: is tender, there should be just water enough to cover; sea- son with salt and pepper; stir in enough flour to thicken the water. When the water is boiling I 98 ae hot, lay in the crust, and shut up tight; open in half an hour when it will be ready for use. VEAL PIE. Take the scrag end of a neck, season with pepper and salt, cover with good crust; when baked, pour in strong gravy. e 122 ozs. of salt petre, two ozs. of camphor gum, cut with half a pint of alcohol, half pint spirits of turpentine, one half pint liquid ammoniac, one pint alcohol, two quarts soft water; put all in a boiler and boil well, and stir for half an hour; let get cold; cut into cakes for use. Second—Dvirections for using. Wet your bonnets, and let soak eight hours; then with chemical soap, and a very little water, wash them, using a brush. Wash well, rinse, and then dry them perfectly ; then rub them in your meal and saleratus, wet with water; then put them in the bleach, and bleach fast and constant for four hours: wash and dry them, and stiffen with white glue. = Take pains and get good articles, and be care- ful in the performance of the work, and you may __then be sure of success. T0 DYE CHIP AND STRAW BONNETS BLACK. Wash the braid in warm suds, then dissolve ' one-fourth Ib. of copperas in two quarts of soft water, put the braid in and let it remain fifteen minutes, then take out, and wash in cold water. Take an oz. of logwood gum, dissolve in as much | water as above, continue dipping the braid in this dye until dark enough. Use common glue for stiffening. 128 HOW TO TAKE THE STAIN OF DYE FROM HANDS. Take a small quantity of oil of vitriol, and pour it into some cold water, and wash your hands in it, without soap. The dye will then rub off. FOR BLEACHING COTTONS. Cottons are bleached by running them through muriatic acid and water. The dyeing of them is the same as for silk and flannel. From the chief colors already described, every shade may be produced: hence the reader can- not expect a receipt for every shade, as this would fill a large volume: TO CLEAN LIGHT KID GLOVES. Magnesia, moist bread, and India rubber, are all of them good to clean light kid gloves. They should be rubbed on the gloves thoroughly. * 0 RESTORE RUSTY CRAPE. Gin is an excellent thing. Dip it in and let it get saturated with it; clap it till dry; smooth 10 out with a hot ip and it is a8 nice as when new. FOR CLEANSING SILK. To restore the colors of different shades of pink, 124 put into a rinsing water, with vinegar or lemon juice. For scarlet, use solution of tin. For blues, purples and their shades, use pearlash; and for olive greens, dissolve verdigris, with a little sulphuric acid, in water. Pink and brown should be rinsed in pure water. Dry and iron as usual. TO WASH WOOLENS. Rub them out in soap suds; then wring them out; put into a clean tub; turn on boiling water to cover, and let remain till the water is cold.. A little indigo in boiling water makes the flan- nels look nicer. Colored woolens that incline to fade should be washed in beef’s gall and warm water before they are put into the suds. TO CLEAN WOOLEN SHAWLS AND SILK. Pair and grate raw potatoes, and put to each pint of potato pulp two quarts of cold water; then strain the water through a sieve, and’ rub through as much of the potato pulp ‘as possible ; 5 then let it stand until very clear; turn the water off carefully; cover a table with a clean: cotton cloth; lay on the shawl which you wish to clean, and pin it down tight; then take a new sponge and rub on the potato water until clean; then 125 rinse in clean water. Spread and dry quick; never hang up: fold in a clean white cloth while damp; press it until dry. Extract grease spots before washing. TO REMOVE PUTTY AND PAINT FROM WINDOWS. Put sufficient pearlash into hot water to make it very strong; then saturate the paint which is daubed on the glass with it. Let it remain until nearly dry; then rub off with a woolen cloth. Pearlash water is also good to remove putty from glass. Whiting is also good after it. is dried on. | ee CHAPTER IX. Medicines Valuable to every Family. Tue following receipts may be relied upon as genuine. | Ss SODA WATER. Lake one-third of a tea-spoonful of carb. soda, half that quantity of tartaric acid, loaf sugar to ke it pleasant. Dissolve the soda first, and drink while it foams. | iL 126 MIXTURE FOR BOWEL COMPLAINTS. Take rhubarb, one oz.; saleratus, one tea- spoonful: pour on one pint of boiling water. When ‘cold, add two tea-spoons of ess. pepper- mint. Dose according to age, and urgency of disease. One table spoonful for every quarter, half, or one and two hours. COSTIVENESS. Take light animal food, such as mutton, &c. Eat mush and molasses once a day. ‘Take reg- ular and moderate exercise, and make an effort once a day to evacuate. WORM ELIXIR. Take one oz. saffron, one oz. aloes, one oz. myrrh: steep the myrrh four days in half pint rum or brandy; then add the saffron and aloes. Dose: Give a tea-spoonful once a month to chil- dren, and it will prevent’ their being troubled with worms. It is good for adults, occasionally. OPODELDOC. Take common white soap, three ozs.; camphor, one oz.; oil of origanum, half an oz.; alcohol, one pint: cut the soap and dissolve it in the al- cohol, in which the other articles had been pre- 127 viously dissolved, and cool in wide-mouthed bot- tles for use. ‘“PAREGORIC. Take opium, one drachm; flowers of benzoin, one drachm ; camphor, two scruples ; oil of anise, one drachm; liquorice, one oz. ; spirits, one quart. Dose: a teaspoonful for an adult; half that for a child two years old. 7 HEALING SALVE. Take equal parts of rosin, beeswax, and sweet oil: melt and mix; stir until cool. - ANOTHER, FOR DEEP SORES. Add to the above, when boiling hot, two Ibs. of red lead: when almost cold, add half an oz. of pulverized camphor. This should be spread thin, and renewed once or twice a day. RHEUMATIC TINCTURE. Take camphor, two drachms; gum guiacum, one 0z.; nitre, one oz.; balsam of tolu, two drachms; spirits, one quart: mix well. Dose: one tea-spoonful in a little cold water, once or twice a day. : 128 INVALID CORDIAL. Dissolve of gum arabic two oz., in one pint of soft water, and add one wine-glass of fourth-proof brandy. Take a table-spoonful three or four times a day. HEADACHE DROPS. Alcohol, two quarts; Castile-soap, three ozs. ; camphor, one oz.; ammoniac, two ozs.; bathe forehead and temples. -~CONSUMPTIVE BALM. Gum of benzoin, four ozs.; gum storix callin- ter, three ozs.; balsam tolu, one oz.; gum-aloes- -socotrine, one “andl a half oz.; ne myrrh, one and a half oz.; root of ancillica, two ozs.; tops of Johnswort, two ozs.; pound all these together and mix with three pints of rectified spirits of wine, in glass bottle. Let them stand four weeks in a moderate heat. Shake once per day, strain, and it is fit for use. Dose from twelve to fifteen “drops in a wine-glass every morning, fifteen miz.- utes before eating. GRAND FAMILY SANATIVE. | Gum aloes, one-half oz.; rhubarb, one oz.; Ginger, onn oz.; myrrh, one drachm; cayenne *. eient crushe 129 pepper, one tea-spoonful; spirits, one quart. Steep twenty-four hours; add a cup of sugar and half a pint of water. Dose: Take from one to two large spoonfuls half an hour before eating. HEART-BURN LOZENGES. Take chalk, four ozs.; crab-eyes, two ozs. ; bal ammoniac, one oz.: make it into a paste with dissolved gum arabic. VOLATILE LINAMENT. i Take one oz. spirits ammonia, and add sweet oil until it looks like cream. This is good for — an external application. | A SYRUP FOR CLEANSING THE BLOOD. Take six lbs. sarsaparilla; two Ibs. bark of sassafras root; two lbs. of elder flowers; two Ibs. burdock; three ounces guiacum; one gallon spirits; one gallon water: boil and pour off the liquor repeatedly, until all the strength is re- tained; boil down to six quarts, and add sufli- - sugar to make a syrup. Dose: wine-glass three or four times a day. Add to each bottle one-half tea-spoonful of carb. soda. "130 hs es - URINARY MIXTURE. Acetate potash, two drachms; honey, half an oz.; spitits of turpentine, half a drachm; carb. soda, half a drachm; ess. to suit the taste. Dose: two spoonfuls three times a day. Gum arabic to be taken in connection. This is good in cases of obstruction. BALSAM OF HONEY. Balsam of tolu, two ozs.; gum storax, two drachms; opium, two drachms; honey, 8 ozs.: dissolve in quart of spirits of wine. This balsam will often cure coughs that are alarming. COUGH SYRUP. Iceland moss, two ozs.; four poppy heads; one oz. of barley: put in three pints water, boil down to two, and strain it. Add one lb. sugar. Dose: a table-spoonful when the cough is trou- blesome. | Bells Another.—Boil down thoroughwort, to a thick syrup, and sweeten with molasses. This cures when other remedies fail. Vi COMPOSITION. Take one Ib. bayberry bark ; eight ozs. ginger ; x a 131 two ozs. cloves; two ozs. cayenne: grind and mix well together. HOT DROPS. Three-fourths Ib. gum myrrh, pulverized ; one oz. cayenne pepper to one gallon of fourth-proof — brandy. GODFREY’S CORDIAL. Dissolve half oz. opium, one drachm oil of sas- safras, in two ozs. spirits of wine: mix four lbs. treacle with one gallon boiling water, and when cold mix together. This is the celebrated cor- dial so much used for children. , EYE WATER. Half an oz. white copperas dissolved in a pint of hot water. Wet the corners of the eyes ey- ery hour of the day. ANOTHER. ‘ Take of white vitriol a piece as large as a pea; the same of salt; one oz. water, and a small bit of opium. Use three times a day. TINCTURE OF LOBELIA. For two ozs. of seed, one pint of gin: let it t 182 stand a week, when it will be fit for use. Tor children, a tea-spoonful is a dose. For adults, _ from half to a whole wine-glass, always repeat- ing the dose every fifteen or twenty minutes, until 1t vomits. } TO REMOVE FRECKLES. Two ozs. lemon juice; half drachm powdered borax; one drachm of sugar: mix together; let stand in a glass bottle for a few days, then rub It on the face occasionally. ah Indian Receipts. THESE receipts have been collected with great expense, and are, alone, worth a hundred times the price of this book. — THE BITE OF A SNAKE, ETC. The moment a person is bitten, apply a liga- ture above the wound, and compress lightly by winding it up with a stick, close as it can be borne. Cut out the wound, then touch it. with caustic, or pour in turpentine. A decoction of. Spanish flies and turpentine should be applied to the skin, around, the wound, to excite inflamma- 138 a i tion and suppuration, which is very important. As soon as it is cut, take off the ligature. The discharge of matter should be kept up for some time. ~ INWARD ULCERS. ? Sassafras root, two ozs.; cat’s-foot, two ozs.; blood-root, one oz.; gum myrrh, one oz.; winter bark, one oz. ; Beairine aloes, one oz.: steep in two quarts spirits, and drink a- small glasy every morning. SORE THROAT. Inhale through a tunnel the s eam 4 hot vin- egar in which sage leaves have be en steeped. A CURE FOR BLEEDING Feit, STOMACH. One lb. yellow dock root; dry thorougly and - pound fine: boil in a quart sweet milk, and strain off. Drink a gill three times a day. Take also a pill of white pine turpentine every day, to heal the vessels that leak. | Mon, THE DROPSY. \ wae. Half |b. blue-flag root; same of elecompane root: boil in two gallons of soft water, to one quart; sweeten with molasses. Let the patient : take half a gill three times a day, before eatin a : M 134 SALT RHEUM. Take sassafras bark; boil it in water very strong. Take some of the water and wash the part affected. To the remainder of the water add hog’s lard; simmer over a moderate fire un- til the water is gone. Anoint the part affected, after washing. Continue it four days. It never fails of a cure. ITCH. Half lb. bear’s lard; four ozs. turpentine ; two ozs. sulphur: mix together cold. Apply to | the ankles, knees, wrists, and elbows, and rub it in the palms of 1 the hands. Use three nights, before going to bed. FOR RATTLES IN CHILDREN. Take blood-root; powder it; give the patient a small tea-spoonful at a dose. If the first does not break the bladder in half an hour, repeat again three times. This never has failed curing. CORNS ON THE FEET AND TOES. Take white pine turpentine ; spread a plaster ; apply it to the corn; let it stay on until it comes off itself. Repeat it three times. 135 A CURE FOR GRAVEL. Take the root of Jacob’s ladder, and make a very strong tea, and drink very plenty, It isa certain remedy. SALVE FOR A BURN. Take the green of elder bark, camomile and parsley, and stew them in fresh butter: strain off and add equal parts of rosin-and beeswax. FOR A HECTIC Cougs Three yolks of eggs; three spoonf and one of tar: beat well toget ; add one oil of wine. Take a spoonful th S| A REMEDY FOR WEAKNESS IN - URINE VESSELS. Steep two ozs. red bark in quart of wine for twenty-four hours... Let the patient drink a ta- ble-spoonful, if two or three years old; if older, a little more. A CURE FOR THE LOCK-JAW. _ Bind upon the wound, and in close contact with it, a common cent or piece of copper: it will give immediate relief. Fata? 136 A CERTAIN CURE FOR COMMON COLD. - Boil a turnip, put it into a saucer and pour upon it half a cup of molasses; let it stand fif- teen minutes; then turn off the syrup, at the same time squeezing the turnip so as to express its fluid. The syrup to be drank warm upon go- ng to bed. | A LIST OF SIMPLES, WHICH SHOULD BE KEPT READY FOR USE. Senna.» Dose: a Ce et of leaves steeped Ho a child. Hot he Dose: ‘thee =a for a child. Sweet Tincture of Rhub Dose: a table- spoonful for a ¢ ald. Penny-royal for ¢ colds. Red raspberty. leaves for canker, dysentery, &c. White lily root for canker Slippery elm for poultices and for ink. ullen leaves for poultices and fomentations. Wine epecac. Dose, to act as emetic, fifteen drops, repeated every fifteen minutes until it operates; for adult, a tea-spoonful repeated as above. Syrup Squills. Dosall for a child, half a tea- spoonful. | ng i; a | v 137 Avens root. An astringent and tonic. Castor oil. Dose: for an adult, a table- spoonful; for a child, a tea-spoonful. Camphor. Dose: a tea-spoonful. Composition. Dose: a tea-spoonful. Crane’s-bill for canker. rg Paragoric. Dose: for a child, from five to twenty drops. Lobelia or Blood-root Tincture. Dose: a tea- ' spoonful for a child. ” Wormwood, for bruises and worms. Sage, Lobelia, Thoroughwort, — —- Valerian, |. Catnip, Burdock leaves, Spearmint, Hoarhound, Horseradish leaves, Yarrow. The donee of medicines recommended for an adult may be varied to the age of the patient, according to the following rule: two-thirds of a dose for a person from ten to sixteen ; one-half, from six to ten; one- third, from ited to six; one-fourth, from one to three; and one-eighth to one of one year. In the receipts or prescriptions, when it is not convenient to obtain all the articles specified, others of the same nature may be substituted. mu * Ay ' : 138 LIQUID MEASURE. Half a pint contains eight ounces. A tea-cup i a gill. Half a wine-glass “ one ounce. Two table-spoons ‘ one ounce. A tea-spoonful ‘“ sixty drops. DRY MEASURE. A table-spoonful contains half an ounce. A tea-spoonful oG ‘one drachm. A tea-spoon «sixty grains. A tea-cup * eight ounces. i ‘ i. " CHAPTER X. " Podie and Gentlemen s Polite Teacher’ A LETTER. of. introawngee note of invitation, or reply, should always be enclosed in an en- -yelope. Pay ae letter of introduction should always enclose the card and address of the person introduced. Notes of invitation should always be sent in the name of the lady of the house. Invitations should be answered within four days. Notes of invitation should not be sealed. ia 139 Figured and colored paper is out of style; _ pure white paper is more strictly in good taste. Printed cards should be used when the party is large. It is' considered a mark of respect to com- mence a letter near the middle of a page. All letters should be sealed and superscribed, so as to give room for the postmark, without de- facing the superscription. ; lela) 4 FORMS OF INVITATION CARDS AND NOTES. Mrs. Mrs. ’s company on Tuesday evening, six o'clock, P. M. or A. M., as the case may be. Separate notes shoul be sent to the sons and daughters, if their company | is wished. Answers should be thus expressed : “Mr. and Mrs. ——— accept with pleasure Mrs. - ’g invite for Tuesday evening next. hee ie f If a refusal is sent, it should be ae ex- pressed : | as Mr. and Mrs. ——— regret that it rill not be in their power to accept Mrs. ’$ Invitation for Tuesday evening next. _ The date should always be placed at the bot- tom of the note, on the left hand side. requests the pleasure of Mr. and | yi 140 HOW TO ADDRESS -A LADY. We address a married lady or widow as + Madam, or by name, as Miss or Mrs. In answering a question, we contract the Madam to Ma’am; thus—vyes, Ma’am; no, Ma’am ; a very fine day, Ma’am. A young lady, if the eldest of the family, un- married, is entitled to the surname, as Miss Smith, while her youngest sisters are called Miss Bary, Miss Sarah, &c. The term Miss, cused by itself, is very im- proper. RULES FOR CONVERSATION. Address yourself to the capacity of those to whom you speak. — Direct your conversation to such subjects as» you know to be agreeable to your company. - Good humor and wit is the ep of conver- sation. It is not impolite to laugh i In company nile there is anything amusing going onda Nothing is more annoying than to ‘be fre quently interrupted in conversation. P Contradiction is the greatest rudeness any per- - on can be cs of. t * 141 Whispering in company is highly improper. Never attempt to take the lead in conversation. It is not good taste for a lady to say ves Sir, and no, Sir, to a gentleman. ¥ FG Due deference should always be paid to he aged. LANGUAGE OF THE FINGER RING. If a gentleman wants a wife, he wears a ring on the first finger of his left hand. If engaged, he wears it on the second finger. _ If married, he wears it on the third finger. If he never intends to get married, he wears it on the fourth finger. When a lady is not engaged, sheaf wears a hoop or diamond on her fourth finger. If engaged, she wears it on the second finger. If married, she wears it on the third finger. —"" intends to remain a maid, she wears her ring on her fourth finger. Thus by these tokens are our desires made manifest. | HINTS VALUABLE TO YOUNG LADIES. Every lady should determine what dress and hat best becomes her form and complexion. In America there is not the distinction made in the 142 style of dress that is necessary between a tall and short, or a slender and thick person; or a dark or light complexion; but all must dress’ in the latest fashion, however unbecoming it may be. THE HAT. The delicate, pale complexion, should wear a pink lining. _ The brunette, or dark atdigploionsl should wear | ne lining, with rose trimming. Never black, “unless unavoidable. A large person should never wear a small hat. The reverse with small persons. An extremely red or yellow complexion should not wear high colors. Yellow, lilac, and.red, are the most wying col- ors to the complexion. A close cottage is 2 im becomingy 3 fashionable. | | THE DRESS. Suit the dress to the complexion, the same as the hat: _ A short figure should not wear as full a ekirt as a tall one: Every species of He is’ graceful toa tall figure. 143 Flounces are graceful upon tall persons; but never upon diminutive ones. Tight sleeves upon a tall, slender figure, with long arms, are very ungraceful, unless trimmed with folds or drapery. Tucks are equally graceful upon both, and never look out of fashion. Capes are only becoming to persons with fall- ing shoulders. | High neck dresses are simple, and always be- coming. For a high shouldered person, a low peek dress " ig appropriate. : Dresses with loose backs are only inne upon fine and slender figures. Evening dresses of transparent materials look well when made high in the neck. A dress should always be made loose over the chest, and tight over the shoulder blades. Long sashes fastened in front are becoming unless there is much trimming upon the dress. _ Cuffs at the wrist give the hand a small ap- pearance. — ? The effect of a el made bustle is to make the waist look round and delicate. A waspish waist can never be considered hand- some. 144. HOW TO DRESS THE HAIR. Light hair is generally most becoming when curled, For an oval face, long and thick ring- lets are syitable ; but if the face, is thin and sharp, the ringlets should be light, and not too long. Open braids are beautiful when made of dark hair. ‘A simple and graceful mode of arranging the hair is to fold the front locks behind the ears, permitting the ends to fall in a couple of ring- ets on either side, behind. Great care should be taken to pitt the hair directly in the center of the forehead. Hints Valuable to Young Gentlemen. CHOICE OF A WIFE. Ge Don’t allow yourself to be deceived and fas- cinated by a gay, dashing young lady, fond of company, extravagant, vain, and showy in dress. It is not a doll or coquette you want for a part- ner. Choose rather one of those retiring, mod- est, sensible, neat young ladies, who have learned the lesson of denial, and possess a decided mind, and have eaiaintel themselves with the Boitéche | tic affairs of a family. | (ate 2 rh 145 HOW TO TREAT A WIFE. You may have great trials in your business with the world; but do not, therefore, carry to your home a clouded or contracted brow. A kind and tender look will do wonders in chasing the gloom from her brow. _~ fs ‘ Notice kindly her little attentions ani - efforts to promote your comfort. Do not take them all ae ni ae’ as a matter of course, and pass them by, at the same time be very sure to notice any omission ef what you may consider her duty to you. Do not treat her with indifference, if you would not sear and palsy her heart, which, ‘Wwatere rey kindness, would, to the latest day of your exist- ence, throb with sincere and constant. affection. Sometimes yield your wishes to hers. She has preferences as strong ag you, and just as trying to her, to yield, as to you. Do you find it hard to yield it sometimes? think you, is it not hard for her to give up al- ways? ‘geet | And again: show yourself manly, so that your wife can look up to you, and feel that you will act nobly, and that she can confide in your judg- ment. . bx 3p. % é 146 DRESS OF GENTLEMEN. A shabbily dressed man is likely to feel shab- bily, and to commit shabby actions. A man with his coat out at the elbows, and boots run down at the heel, will do things of which, in his. dressed moments, he would be " ashamed. es dandy farmer, an over-dressed mechanie, and a finical Wee dena are ridiculous; but there 1g no reason why people of all Sante Tonnes _ should not wear ‘clean linen, and dress with per- fect neatness. A plain, simple style is most proper for people of every class—the richest as well as the poor. est. Flashy dresses, fancy colors, and excessive ornament, are the marks of blacklegs and_pros- titutes. Full dress for gentlemen admits of but two colors, white and black. Undress allows of gray, brown, olives, indigo, and other quiet col- ors. erred the heat way is to have a sensible tailor, and leave the whole matter to his discre- tion; that is, if you can rely upon his disinter- estedness. : The best rule for both sexes, is to dress so that no one can remember what you wore, or anything about it, except the general Messing effect. ‘4AT | CHAPTER XI. Rules for Conducting Publie Debates and Meetings. ELECTION OF CHAIRMAN. THE chairman selected should be a man held in respect. | ( He should be a man of maturity, - com- ' manding personal appearance. He should possess a fitness for the office: this includes intelligence, business tact, self Ponsa and standing in society. of The chairman should be chosen by omina- tion, and each person named, The motion being seconded, should be voted for until the choice is made. The chairman chosen should always be prop- erly conducted to the chair, and he may be in ~ troduced to the meeting in a brief speech. On - the chair, a few words of remark part of the chairman is in order, and — upon t generally expected. THE DUTIES OF THE CHAIRMAN. It is improper for the chairman to hold con- — versation with any person while the floor is occu- pied by a a 04 i I _ a 2 ait itty ss Pd Mey i pt Fal Ep f Yi Y Be 4 Fy te wf 148 Gg a No person should accept the office of chairman’ unless he is prepared to resign all thoughts of promoting any private views of his own. When a motion is presented to the meeting, it should be read by the chairman, and objections _ called for: there being none, the motion should _ be put to the meeting, and decided by. a: Eu tY of votes. Persons wishing to advocate the motion ua _ be allowed to do so. a If there be any objection, it must take one of the following shapes: it must be an amendment or negative, or to postpone, or for the previous question, or to adjourn the meeting. The right of reply, as it is termed, exists in the mover of an original proposition; but belongs not to the mover of amendment. The rule of speaking is, one speech for each person on each motion. If the vote be doubted, it will be the duty. of ° the chairman to “divide the ese, ” and count the votes. Bee If there be tout etn em to an original mo- tion, the amendments must be acted upon first. At an adjourned meeting, the chairman should cause the minutes of the last meeting to be read. _ Nospeaker should be interrupted while speak: 149 ing, unless called to a point of order by the chair- man. * " When a point of order is raised, the person speaking should cease, and wait the decision of the chairman. | "4 When several persons rise to speak at the same time, a preference should be given to the one. whose eye was first caught by the chairman. If it is desirable to get rid of the chairman, it may be done by refusing to do any business, or by an adjournment of the meeting. , CHAPTER XII. Sudden Accidents or Emergencies. ONE ought to consider every possible accident that may occur, so as to be prepared for any emer geney. The surest way to have presence of mind, is to have ennes everything before- hand. You may fall Om a height: practice jump- ing from slighter elevations, relaxing your joints and muscles so as to alight with the greatest ease. You may fail into a river: tearn to swim, or e ye : 150 at least, to. float, which you can do by merely holding your head back and keeping your arms out of water. : The house may catch fire: have what you would prefer to save where you can lay, your hand on it. -If the rooms fill with smoke, get on your hands and knees; the purest air being near the floor. If your room is high, and there is no other escape, get upon the roof, or let your- self down from the window by the bed-cord, or a rope made of the sheets and pilluws. One can rush through the fire and smoke by having a wet silk handkerchief over the face. When a house first catches fire, you can put it out with a mop and pail of water, or smother it with woolens. | If the chimney takes fire, so as to endanger the building, you can put it out by throwing upon the fire a handful of sulphur, or erie a wet blanket upon the fireplace. If your clothes catch fire, lay aaa on the floor or carpet, and smother it out. If you see any other persons, throw. ‘them down and wrap them in a carpet, rag, or any woolen article; or in any way smother the fire. N.B. Probably a hundred children are killed every year by their clothes taking fire: every yt, & 151 such case might — prevented had Pa: | worn woolen clothes. If the boiler of a steamboat explodes, throw yourself flat on your face, and avoid inhaling the steam. oe If you are ran away with in a carriage, Bick to your seat as long as it holds together; people are almost always killed or severely injured by jumping out. If a person near you is struck with lightning, dash pailsful of cold water over him; stand at the head, so that it may receive the principle shock, and continue this for at least half an hour. To an apparent drowned person, use no vio- lence, such as rolling on a barrel, &c.; but get them stripped and into hot blankets, hot cloths, with friction, bottles of hot water to their feet and hands, and inflate their lungs so as to pro- duce breathing artificially. nb, if anything, — will bring them to. : Persons who faint amaacome oe i piidedid in a horizontal position. 9 If you have swallowed poison, take, as quickly as possible, some rapid emetic: a table-spoon of ground mustard, in a on of warm aa is ag good and handy as any. The hydra per oxide of iron is a Bobriee anti- en 152 dote to arsenie¢ or ratsbane. Iron rust in water will answer; it may be taken freely. _ Sharp vinegar or lemon juice corrects of opium, but it should be got out of the stomach if pos- sible. | If compelled to fight, pitch in at once, strike the first blow, astonish your antagonist, and “lick him” as fast as possible. In case of a wound, if a vein is injured, the ligature must be below; but if an artery, above the wound: in the artery the blood is of a lighter red, and flows by jerks. The great artery of the leg may be compressed by the thumb at the groin, where it presses over the hip bone. In this way life may be saved, where otherwise a person would bleed to death in a few moments. ~ Common bleeding may be stopped by lint and cold water, or pearlash, or alum, or burnt sponge, or a weak solution of creasote, or by any acid. or alkali: bleeding at the lungs may be checked by breathing the vapor of creasote, made by _ dropping the solution on a shovel. | If bitten by a mad dog, cut out the wound as quickly as possible, and wash it thoroughly ins aqua-ammonia; or, for want of that, in a solu- tion of potash or common salt. The bite of a snake and stings may be cured in this way. 153. _ When men are overpowered by in descending a well, dash down. some pails of ‘water upon them before you descend to their as-— sistance, and be securely lashed: before you de- scend. The cold water should be dashed over persons supposed to be killed in this way, or by the fumes of eharcoal. Most animals can be cowed by steadily looking them in the eyes. If attacked’ by a dog, bear, or any beast of prey, seize him by the roots of . the tongue. A mad bull may be held by one horn, grasping at the same time his nostril be thumb and finger. - oke damp, . a a as r 1 6D aiAriiin Te teal “» 4 Ps ty 4 ni sig Se ery ieee est, eats i it. a 2 wa ese ae te aes Bn caittiesth ; *. +g: rise A mea