DP 6 a” A ae OE AAO TI PD 7 —. Capote we o° ey te ae - =e ‘ Pepi ats < antnal * _- PAP Ore s- a AGES | \f Seba ry pga amg . ee meses fr oe : Sis pee Sees eee _- te. >) atk te ae —— nr ————— - ~~ — - os —s THE UNIVERSITY OF ILLINOIS LIBRARY From the collection of ; James Oollins, Drumcondra, Ireland. Purchased, 1918. 603 B39a NOTICE: Return or renew all Library Materials! The Minimum Fee for each Lost Book is $50.00. The person charging this material is responsible for its return to the library from which it was withdrawn on or before the Latest Date stamped below. Theft, mutilation, and underlining of books are reasons for discipli- nary action and may result in dismissal from the University. To renew call Telephone Center, 333-8400 UNIVERSITY OF ILLINOIS LIBRARY AT URBANA-CHAMPAIGN OCT 4 8 1989 QCT 1.9 We L161—O-1096 4 vi . > 4 OY hep ae Ni cla f on. _ 7 ef Wd ‘ * " ‘ Len hoy + a i” + ’ x P ~. { 7 j * - us I “ - , * ¥ ir = { + ‘>t 7 4 ~ 7) ; m F of - Y 1 p ~ % “ i ee, re ; + _ @ . es, . a - ¢ ’ 7 ~~ F t * - ' a) > 3 . = ; » « ; é * . " ~- a ; i : r ) ’ , + 7 ual =< ~ s ¥ f € 4 7 i 4 ‘ os . * * Z cd ; i i” ¥ P rd % ave z ‘ A ie ‘ . y ms : ° ‘ me ¢ . # A Oo 3 4 a ¢ | MRE oe ed amg thd Syn So * < ee ea to ee Pa yn = Pee il ALL ABOUT EVERYTHING, BEETON’S “ALL ABOUT IT" BOOKS. PRICE HALF-A-CROWN EACH. Uniform with this Volume, Price Half-a-Crown, ALL, ABOUT COOKERY : BEING A Dictionary of Every-Day Cookery. By Mrs. BEETON. ALSO, Uniform with thts Volume, Price Half-a-Crown, ALL ABOUT GARDENING : BEING A Dictionary of Practical Gardening. | | BEETON’S “ALL ABOUT IT” BOOKS. ALL ABOUT EVERYTHING: BEING A DICTIONARY OF PRACTICAL RECIPES AND EVERY-DAY INFORMATION. AN ENTIRELY NEW DOMESTIC CYLOPADIA ; Arranged in Alphabetical Order, and Usefully Illustrated. LONDON: Woe. LOGK, AND TYLER, WARWICK HOUSE, PATERNOSTER ROW. pre ee $$ MT Hee HAD OG, ba TGR - dy a - ACRLOLY) WI 2tkoe Way Fe LONDON: Gin Ot Bo eeh Ie LINCOLN'S-INN » Liveue Dh a “a Th” 2Grase \T en STA, | i Fie te ine er. oan ; aft re ta ae - - e Fy - n j ie meng a j - +. " | 7 = r y A 8 ~ 4 ‘i i Pe . he Cn : ony ™& . ~ * *- 5 : se _— >a ‘ ¥ « * ‘ . ‘ ; ' OS 2b T.- GAA wth v 8 ee ae 8 | be MOR KB TZONRS TAS SRUCiex x e A & A BK y mye ne i, * “+ , ‘. ‘ | POS o. | DICTIONARY OF USEFUL RECIPES EVERY-DAY INFORMATION. Accidents to Bones. ACCIDENTS TO BONES. These may be classed under the two general terms, dislocation and fracture. When the end of a bone is pushed out of its natural position, it is said to be dislocated. This may be caused by violence, disease, or natural weakness of the parts about a joint.— Symptoms : Deformity about the joint, with un- natural prominence at one part, and depression at another. The limb may be shorter or longer than usual, and is stiff and unable to be moved, differing in these last two respects from a broken limb, which is mostly shorter, never longer, than usual, and which is always more movable.— 7yeatment : So much practical science and tact are requisite in order to bring a dislocated bone into its proper position again, that we strongly advise the reader never to in- terfere in these cases; unless, indeed, it is altogether impossible to obtain the services of a surgeon. But because any one of us may very possibly be placed in this emergency, we give a few rough rules for the reader’s guidance. In the first place make the joint from which the bone has been displaced perfectly steady, either by fixing it to some firm object or else by holding it with the hands; then pull the dislo- cated bone in a direction towards the place from which. it has been thrust, so that, if it moves at all from its un- Accidents to Bones. natural position, it may have the best chance of returning to its proper place. Do not, however, pull or press against the parts too violently, as you may, perhaps, by doing so, rupture blood- vessels, and produce most serious con- sequences. When you do attempt to reduce a dislocated bone, do it as quickly as possible after the accident has taken place, every hour making the operation more difficult. When the patient is very strong, he may be put into a warm bath until he feels faint, or have sixty drops of antimonial wine given him every ten minutes until he feels sickish. These two means are of great use in relaxing the muscles. If the bone has been brought back again to its proper place, keep it there by means of bandages; and if there is much pain about the joint, applya cold lotion to it, and keep it perfectly at rest. The lotion should be, a dessert- spoonful of Goulard’s extract and two table-spoonfuls of vinegar, mixed in a pint of water. Leeches are sometimes necessary. Unless the local pain, or general feverish symptoms, are great, the patient’s diet should be the same as usual. Dislocations may be reduced a week, or even a fortnight, after they have taken place. As, therefore, al- though the sooner a bone is reduced the better, there is no very great emer- gency, and as the most serious conse- SS ia improper or too xt 3.) B 2 DICTIONARY OF USEFUL RECIPES Accidents from Edge Tools, &c. violent treatment, it is always better for people in these cases to do too little than too much ; inasmuch as the good which has not yet may still be done, whereas the evil that Zas been done cannot so easily be undone. Where bones are fractured, the symp- toms are—1. Deforniity of the part. 2. Unnatural looseness. 3. A gratin sound when the two ends of the broken bone are rubbed together. 4. Loss of natural motion and power. In some cases there is also shortening of the limb. — Fracture takes place from several causes, as a fall, a blow, a squeeze, and sometimes from the violent action of muscles.—Zyeatment: In cases where a surgeon cannot be pro- cured immediately after the accident, the following general rules are offered for the reader’s guidance :—The broken limb should be placed and kept as nearly as possible in its natural position. This is to be done by first pulling the two portions of the bone in opposite directions, until the limb becomes as long as the opposite one, and then by applying a splint, and binding it to the part by means of a roller. When there is no deformity, the pulling is of course unnecessary. If there is much swelling about the broken part, a cold lotion is to be applied. This lotion may be thus made : — Mix a dessert-spoonful of Goulard’s extract and two tablespoon- fuls of vinegar in a pint of water. When the leg or arm is broken, always, if possible, get it to the same length and form as the opposite limb. The broken part should be kept per- fectly quiet. When a broken limb is deformed, and a particular muscle is on the stretch, place the limb in such a position as will relax it. This will in most cases cure the deformity. Brandy- and-water, or sal-volatile and water, are to be given when the patient is faint. Surgical aid should, of course, be procured as soon as possible. ACCIDENTS FROM EDGE TOOLS, HARD BODIES, &c. In all recent wounds, the first con- sideration is to remove foreign bodies, Accounts. such as pieces of glass, splinters of wood, pieces of stone, earth, or any other substance that may have been in- troduced by the violence of the act which caused the wound. Where there is much loss of blood, an attempt should be made to stop it with dry lint, compressed above the part wounded, if the blood be of a florid colour ; and below, if ofadark colour. In proportion to the importance of the part wounded, will be the degree of the discharge of blood, and the subsequent tendency to inflammation and its consequences. ACCOUNTS. It is as significant as it is useful that this word should occur so early in our dictionary, for it is certainly one of the most important terms in domestic economy ; though, at the same time, it is one far too little considered and at- tended to. Without a good and accu- rate system of accounts no house can be well managed, and we venture to affirm that a very large amount of the trouble and ruin which so often comes upon families is to be referred to the neglect of, or inattention to, this most necessary point. There are but three ways of living—within our means, up to our means, and beyond our means ; and there is but one way of knowing which of these we are pursuing, and this is by keeping an accurate debtor and creditor account. Many persons suffer themselves to be ruined by do- mestic extravagance, and when this is the case they appear quite unconscious how such a calamity could have come upon them ; and instead of taking all the blame to themselves, they seem to think that they are the victims of some unforeseen accident. Unforeseen it is indeed in their case, for they have gone on with their eyes blindfolded until such an amount of debt has been in- curred that it has become impossible for them to alter their course—they have dropped down with the tide so far that strength fails them in their efforts to row back. | The system of booking is generally at the bottom of all this; for it affords AND EVERY-DAY INFORMATION. 3 Accounts. - the greatest facility for the indulgence of extravagance. It is a very easy thing to give orders, and with some persons the pleasure of giving orders is almost irresistible. Credit also with those who start in a respectable walk in life has but little limit assigned to it, so that there is really nothing to check the indulgence of the pleasure of ordering unless present payment has to be made for what we fancy we want. This, however, is generally a safeguard which may be trusted ; for the disinclination to part with ready money is with most persons quite as strong as the propen- sity to give orders for goods which need not be paid for at the time. The safest plan, therefore, is to have nothing what- ever to do with booking—to keep clear of tradesmen’s bills altogether, and to have nothing for which we cannot pay ready money. It must not, however, be considered that the payment of ready money does away with the necessity of keeping accounts. Where the articles required are so many and so various as of neces- sity they must be even in the most moderate establishment, every item ought to be noted down, or we shall find that the housekeeping is badly managed. It may be quite true that no debts have been incurred; but the money has not been properly or ju- diciously expended. Some articles have been purchased in much larger quanti- ties or at a much higher rate than they ought, and there is no money left for the procuring of many things equally necessary or perhaps more so than those that have been bought and paid for. The great use of accounts in such cases is, that we may be able to compare our expenditure and to ascertain not only where we have been in excess, but also where any saving can be effected, or the money more judiciously laid out. If a certain sum of money a year has been agreed upon for housekeeping, it is quite as well to make this sum go as far as possible, and to use it for the efficient management of our household, _ by a due apportionment of it to the _ different items which conduce to our Accounts. comfort and convenience. It is the efficient outlay of money that makes such a difference to exist among families living on the same means—a difference often so great that a stranger would say that the one must have double the in- come of the other. The real cause of the difference is that the one manages well and the other badly. And we venture to affirm that if we were to look beyond the surface, it would be found that in one case there is an accurate system of accounts and everything re- quisite provided in its proper supply ; while, in the other, little or no attention is given to accounts ; supplies and ex- penditure are left pretty much to take care of themselves, with an expression of thankfulness at the year’s end if the bills can be paid. Every one who would follow a safe course and live within his means should set apart a certain portion of his income for house- keeping expenses. If his income be a fixed and certain one, he cannot pru- dently do otherwise ; and if his income be uncertain, it will be necessary that housekeeping expenditure be fixed at such a sum that there is no fear of its exceeding the limits of a yearly average of income, which should be placed as low as possible. The amount of house- keeping money must, in all cases, have reference to what is to be included in it. There is a very wide difference of opi- nion as to what shall be contained under the term ‘‘ housekeeping expenses.” Some persons include everything—not only all eating and drinking, wages, &e. &c., but rent, rates, taxes, and personal expenditure ; so that, having placed on the credit side of their account-book the full extent of their in- come, they make debtor side to contain every outlay ; and the balance, if any, will be the savings of the year. This is decidedly the simplest and safest mode of keeping accounts for small fixed incomes, All that is required is a ruled account-book, the left page to contain the entry of all sums of money received, and the right page the entry of all payments. In larger incomes, when a fixed sum is allowed for house- B2 4 DICTIONARY OF USEFUL RECIPES Acidity. keeping, this term is taken in a much more limited sense. It is in such cases used to include all eating and drinking, firing, wages, &c.; while rent, &c., and personal expenses, are omitted. How- ever, whatever plan is adopted, there should be a clear understanding as to what is to be included, and also how long the money is to last. ‘Those who have to disburse housekeeping money under any circumstances should bear in mind that one part of the year is more expensive than another, and that there are casualties in every family demand- ing additional outlay, so that a reserve should always be made to meet con- tingencies. Sundries is a very con- venient but a very dangerous word in housekeepers’ accounts. It is the most difficult of all items to regulate, and to its charge must be laid much of the evil which results from living beyond our means. It is an easy matter to limit butchers’ and bakers’ bills, but it is by no means an easy matter to con- trol some bills. ‘Though nothing more than a common account-book is abso- lutely needed, there are many excellent housekeepers’ account-books to be met with at any bookseller’s: These will serve to assist those who may find any difficulty in the matter. We do not re- commend any one book in particular, as there is a great similarity in the ar- rangement of all of them; and some persons may prefer items classed one way and some another. Suffice it to observe that the least elaborate are the best, simply for this reason, that they are the most likely to be the best kept ; and accounts are perfectly useless unless they are accurate. Balances, monthly, quarterly, and yearly, will, in all cases, be found desirable. ACIDITY: The superfluity of acid which causes the irritation and pain commonly called acidity of the stomach, may be neutral- ized by taking about a teaspoonful of prepared chalk or calcined magnesia in a wine-glassfulof water; or by gradually dissolving in the mouth and swallowing a little lump of magnesia; or by eating a Address. small quantity of dry rice ; or by an occasional small dose of King’s citrate of magnesia: if these are not successful, about 10 grains of burnt carbonate of soda with 1 grain of powdered rhubarb and 1 grain of ginger in a little warm water, two or three times a day, will generally give relief. ADDER’S POISON. Apply spirits of ammonia on lint to the part, and give the patient frequently small doses of ammonia and warm water, till medical aid arrives. ADDRESS. Much inconvenience is often experi- enced from not knowing how to address those who hold different ranks in life ; and notwithstanding it is a great breach of etiquette not to give to people, both in conversation and in writing, their proper titles, a very large amount of ignorance on the subject is found to exist. In England, besides a variety of offices which confer distinctive titles on the occupants of them, there are five orders of nobility, distinguished by the different titles of Duke, Marquis, Earl, Viscount, and Baron. By these titles the persons to whom the dignity of the peerage inheres, are entitled to be desig- nated. They are also entitled to other additions in the mode of address, as ‘“*My Lord,” ‘‘ My Lord Marquis,” ‘“*My Lord Duke;”’ also to prefixes, such as ‘‘ High and Mighty Prince,” ** Most Noble,” ‘‘ Right Honourable.” All members of the families of peers have also their titles of honour. The lady of a peer has rank and titles cor- responding with those of her husband. All the sons and daughters of peers are Honourables; but the daughters of Earls and Peers of a higher dignity are entitled to the distinction of being called Lady, and the younger sons of Dukes and Marquises are by custom addressed as ‘‘My Lord.” Let us take the five orders in rotation. 1. Duke. All letters addressed to a Duke should be ‘‘ To his Grace the Dake Mh4 F4 .. ” or, **To the Most Noble the Duke of ata ” His sons AND EVERY-DAY INFORMATION. 5 Address. are Right Honourables and Lords, his daughters Right Honourables and Ladies. The sons and daughters of a Royal Duke are Princes and Princesses. 2. Marquis. The title of a Marquis is ‘‘ Most Honourable ;” and when ad- dressed by letter the direction should be, ‘* Tothe Most Honourable the Mar- quis of His sons are Right Honourables and Lords, and his daugh- ters Right Honourables and Ladies. 3. £arl. When spoken to, an Earl’s title is ‘‘ My Lord,” when addressed by letter, ‘‘ To the Right Honourable the Earl of ......... 4. Viscount. This is the next lower grade to an Earl. When spoken to, a Viscount should be addressed as ‘*My Lord” or, ‘‘ My Lord Viscount ;” while letters are addressed ‘To the Right Honourable the Viscount ......... ” The sons and daughters of Viscounts are simply Honourables. 5. Baron. This is the lowest title of the peerage, and those who possess the dignity are entitled to be addressed as Right Honourables. Baronets and Knights, who are not included in the peerage, are addressed as Sirs, and their wives are Ladies. A letter to the former should be super- scribed ‘* To Sir X. Y., Baronet,”’ and to the latter, ‘‘ To Sir X. Y., Knight.” Besides these thereare Spiritual Peers, and others on whom special titles have been conferred. Archbishops have the ducal title of ‘‘ Your Grace,” and take precedence of all dukes except those of royal birth, The Archbishop of Can- terbury ranks as the first peer of the realm, the Lord Chancellor is next, and the Archbishop of York comes third. They are called also ‘* Most Reverend.” Bishops are styled Lords, and ‘‘ Right Reverend Fathers in God.”” The wives of Spiritual Peers do not take titles from their husbands. Reverend is the title common to all clergymen under the rank of Archdeacon, whose address is ‘‘ The Venerable the Archdeacon.” A ae is the **Very Reverend the Dean ee eee wee . * Other titles are ‘‘ Worship,” which belongs to Magistrates and Corpora- Adulteration. tions. The Corporation of London is ‘*The Most Worshipful,” other Cor- porations are only ‘*‘ Worshipful.” A lady who derives the title of Honourable by descent, as the daughter of an Earl or Viscount, if married to a private gentleman, is always addressed by her Christian name; thus ‘*The Hon- ourable Mary,” ‘*‘ The Honourable Charlotte,” or ‘* The Lady Mary,” “* The Lady Charlotte.” But the wife of a gentleman who himself bears the title of Honourable by virtue of birth or some official distinction, is addressed as the ‘‘ Honourable Mrs. A.” In writing to the Queen, the form of ad- dress is ‘‘ Madam, may it please your Majesty,” and the superscription on the letter, ‘‘To Her Majesty the Queen of England.” ADHESIVE PLASTER. Useful as strapping for cuts, &c.— Ingredients: % lb. of diachylon, and + oz. of pounded yellow resin.—J/ode : Put these into a jar, and melt them by the side of the fire, stirring them con- tinually. When properly melted, and nearly cold, spread the plaster thinly on linen or thin leather. The plaster must be warmed before it is used. ADULTERATION OF FOOD. I. Every mistress of a house, or housekeeper, should most certainly be able to detect good food from bad. Good health and the enjoyment of life depend materially upon the food we take ; too great caution, therefore, cannot be used against anything adulterated and dele- terious. Of course, in many articles of food, it is the experienced chemist only who can detect adulteration ; still, there are, in the case of almost all articles of ordinary consumption, certain signs and evidences by which any individual, whether he has any knowledge of chemistry or not, can distinguish that which is good from that which is bad. Care and observation are the only requi- sites. If we have purchased any manu- factured articles of food at a cheaper rate than usual, or, perhaps, at a less 6 DICTIONARY OF USEFUL RECIPES Adulteration. price than the materials of which they are composed can be sold for sepa- rately, we may certainly suspect some- thing wrong. Some time ago that ex- cellent medical journal the Lazcet issued a commission for the examination of different articles of food. ‘The extent of adulteration was found to be enor- mous, and especially so in all cases where any articles were offered to the public at a cheap rate, as an inducement to purchase. ‘The ingredients used for adulteration, though, of course, at all times of less value than the things adulterated, were not at all times in themselves injurious. Adulterations ap- pear to be classified under three heads. First come those where spurious materials are made use of to increase the quantity and weight of the genuine articles : these ingredients for adultera- tion being not necessarily injurious, but in every case cheaper than the materials for which they are made the substitute. The second are those where ingre- dients are added to improve the ap- pearance of articles of bad quality, or to give an appearance of reality to articles that are not genuine. In this form of adulteration, many very dele- terious and even poisonous ingredients are made use of. There are included under it all colouring matters, often- times of a most deadly character, —red lead, arsenic, and preparations of cop- er and mercury. The third are those where spurious ingredients are added to improve the flavour of articles of low quality or out of condition, to give an increase of pungency or bitterness where these qualities are needed, but do not exist. Of course, there are many occasions wherein all these purposes are effected by one operation. The one material used for adulteration may, at the same time, give increase of weight and im- prove the appearance and flavour of an article of inferior quality, making it yield a higher profit at the expense of the purchaser. To guard against these tricks of trade, there is no safer plan than always to deal with tradesmen of respectable characters, and to be con- Agreement. tented to pay a fair price for the articles we purchase. No honest man can live by selling things at a ‘‘ great sacrifice ;” and wherever this profession is made in articles of food, the purchaser may rest assured that he is being cheated in the quality of his goods, and it will be well for him if, at the same time, he escapes being poisoned into the bargain. AGREEMENT. This is a term with which almost every householder at some time or other has something to do. It is usual, on taking a house for a term of years, where the lease is a repairing one, to agree for a lease to be granted on com- pletion of repairs according to specifica- tion, or otherwise. This agreement should contain the names and designa- tion of the parties, a description of the property, and the term of the intended lease, and all the covenants which are to be inserted, as no verbal evidence can be given to contravert a written agreement. It should also declare that the instrument is an agreement for a lease, and not the lease itself. The points to be settled in such an agree- ment are, the rent, the term, and es- pecially covenants for insuring and re- building in the event of a fire; and if it is intended that the lessor’s consent is to be obtained before assigning or un- derleasing, a covenant to that effect is required in the agreement. In build- ing-leases, usually granted for 99 years, the tenant is to insure the property ; and even where the agreement is silent on that point, the law decides it so, It is otherwise with ordinary tenements, when the tenant pays a full, or what the law terms rack-rent ; the landlord is then to insure, unless it is otherwise arranged by the agreement or lease. It is important for lessee, and lessor also, that the latter does not exceed his powers. A lease granted by a tenant for life before he is properly in posses- sion, is void in law; for, although a court of equity will, ‘‘by force of its own jurisdiction, support a Jdond-fide lease, granted under a power which is merely erroneous in form or ceremo- AND EVERY-DAY INFORMATION. 7 Ague., nies,” and the 12 & 13 Vict. c. 26, and 13 & 14 Vict. c. 19, compel a new lease to be granted with the necessary varia- tions, yet the lessor has no power to compel the intended lessee to accept such a lease, except when the person in remainder is competent and willing to confirm the original lease without varia- tions ; yet all these difficulties involve both delay, cost, and anxieties. In husbandry leases, a covenant to cultivate the land in a_ husbandlike manner, and according to the custom of the district, is always implied ; but it is more usual to prescribe the course of tillage which is to be pursued. In the case of houses for occupation, the tenant would have to keep the house in a tenantable state of repair during the term, and deliver it up in like condition. This is not the case with the tenant-at- will, orfrom yearto year, where the land- lord has to keep the house in tenantable repair, and the tenant is only liable for waste beyond reasonable wear and tear. AGUE. This complaint is very common in some parts of the country, and quite unknown in others. Low, marshy places are most liable to it; but it is not confined to them. It is indicative of a low state of the system, and gene- rally yields to small doses of quinine, which should be persevered in whenever an attack is apprehended. ‘The com- plaint being of a local character, there are many very good and simple local remedies. A very favourite and often very efficacious one is to beat up a new- laid egg in a glass of brandy, and drink it on going to bed. Another: take 30 grains of snakeroot, 40 grains of worm- wood, 4 oz. of the best powdered Jesuit bark, and 3 pint of port wine, Put these into a wine-bottle, shake it well each time before using, and take a fourth part of it twice a day, viz., the first thing every morning and on going to bed. Half the quantity is a proper dose for a child. When the fits are very severe, they may be mitigated by taking a small dose of ipecacuanha, a scruple in an ounce of water, just sufficient for a slight emetic, about an Air Beds. hour before the attack is expected; but this should be avoided if possible, as tending to weakness. The extremities should be kept warm, and occasional perspiration promoted. ATR IN APARTMENTS, DISINFECT. Chlorine is the most effectual gas for the purpose of disinfecting the air in apartments. To produce chlorine for the purpose of fumigating or disinfect- ing, put 10 ounces of common salt well dried, 2 ounces of powdered black oxide of manganese, into an earthen pan, together with 6 ounces of strong sulphuric acid, diluted with 4 ounces of water. The earthenware vessel should be placed in hot sand. This will be sufficient for a room forty feet by twenty. It is found that chlorine will combine with pure lime and pure soda, making chloride of lime and chloride of soda, but that the affinity of chlorine for these substances is very weak. Chloride of lime and chloride of soda are the sub- stances now used, as the most conve- nientand the most effectual preparations for the purpose of disinfecting. In cases where infectious diseases are so near that danger is apprehended, chlo- ride of lime or of soda is the best known preventive; and it is so safe that it may be used wherever there are sick patients, except in the commencement of fever, when it would be hurtful for them to remain in the room with the gas, ATR BEDS, These are very useful for invalids, as they maintain a uniformly soft surface, and do not, like feather beds, take an unyielding impression from the weight of the body lying upon them. They require no ‘‘ making,” as it is termed, and an invalid can, without difficulty, change his position upon them. They are made of some air-tight material. When in use they require to be filled with air; but when not in use, the air may be let off by means of the valve, and the bed folded up. Great care should be taken that the valve is in proper order, or the bed may collapse, TO 8 DICTIONARY OF USEFUL RECIPES Alabaster Cements. and cause much annoyance to the patient. ALABASTER CEMENTS. 1. Finely-powdered plaster of Paris made into a cream with water. 2. Melt yellow resin, or equal parts of yellow resin and beeswax; then stir it in half as much plaster of Paris. ‘The first is used to join and fit together pieces of alabaster or marble, or to mend broken plaster figures. The second is used to join alabaster, marble, porphyry, Der- byshire spar, and any similar substances that will bear being heated. It must be applied hot, and the stone must be made warm. JDerbyshire and some other stones may also be joined by heating them sufficiently to melt a lump of sulphur, with which their edges must then be smeared, after which they must be placed together, and held so until cold. Little deficiencies, as chips out of the corners, &c., may be filled up with melted sulphur or bleached shellac, coloured to any shade, as required. ALCHYMIST’S LIQUID. Make a strong solution of sulphate of copper ; if a piece of silver be dipped into this, it will come out unchanged, but if the polished blade of a penknife or a piece of Aolished iron be dipped into the same solution, the iron will instantly put on the appearance of cop- per: take the piece of silver, hold it in contact with the iron, and then, in this si- tuation, dip them intothesame solution, and both will be covered with copper. ALCOHOL. This term so often occurs in recipes, and is used in such a vague sense, that it seems to require some little explana- tion. The word itself is of Arabic ori- gin, and is the chemical name for what is sometimes termed ardent spirit, some- times spirits of wine. Alcohol, how- ever, is the intoxicating property of beer and all fermented liquors, as well as of wine and spirits, generally so called. For all practical purposes, in ordinary recipes, that’ which is called alcohol is not to be taken to be pure alcohol; but Ale. that which contains it in a greater ora less degree ; viz., spirits of wine more or less strong, gin, brandy, &c. &c. What is called proof spirit is a mixture of nearly equal measures of water and of alcohol]. It is this mixture which in our country is taken to regulate the spirit duty. ALE FLIP. Good for a cold in the head, and in all cases of sudden chill. —Jugredients : I pint of strong ale, 2 new-laid eggs, I tablespoonful of moist sugar, nutmeg to taste.—/ode: Set the ale over the fire and let it just boil. Have ready the eggs well beaten up with the sugar and nutmeg, put them into a large jug, and at the moment of boiling pour the ale upon them gradually, beating up the compound all the time. Then take another jug and pour the flip backwards and forwards very rapidly, frothing it into each jug. This operation is a very important one; it not only helps to cool the ale, but makes the flip very soft and finely frothed, in which state it should be drunk at once while warm. It will be found very beneficial if taken the last thing before going to bed. i ALE, HOME-BREWED. One bushel and $ of ground malt, and 1 pound of hops, are sufficient to make 18 gallons of good family ale. _ That the saccharine matter of the malt may be extracted by infusion, without the farina, the temperature of the water should not exceed 170° F. The quan- tity of water should be divided into two portions, one of which should be poured upon the malt as speedily as possible ; and the whole being well mixed to- gether by active stirring, the vessel should be closely covered over for one hour, or if the weather be cold, for one hour and a half. If hard water be em- ployed, it should be boiled, and the temperature allowed, by exposure to the atmosphere, to fall to about 165° ; but if rain-water be used, it may be added to the malt as soon as it reaches that point. After standing the proper time, the wort must be drawn off into ‘ AND EVERY-DAY INFORMATION. 9 Ale. another vessel, and the second portion of the water poured on, which should be allowed to mash one hour. The first wort may then be boiled with half a pound of hops for one hour, by which time the second mashing will be ready to be drawn off, and should be boiled for half an hour with a quarter of a pound of fresh hops. The two liquors should now be mixed and cooled down to the temperature of 60°, when 1 pint of good thick yeast should be well stirred in; and as soon as the fermentation is completed, the liquor may be drawn off into a-cask previously rinsed with boil- ing water. When the slow fermenta- tion which will ensue has ceased, the cask should be loosely bunged for two days, after which, if the liquor be left quiet, the bung may be properly fastened. A third mashing may be made for table beer. ALE OR BEER, TO RECOVER WHEN FLAT. Take 5 gallons from the hogshead of flat ale or beer, and boil with 5 pounds of honey ; skim the liquor well, and, when cold, put it back into the hogs- head, and bung it up close. ALE POSSET. _ Useful to promote perspiration during acold. Boil a small piece of crumb of bread in 4 pint of new milk. Warm 4 pint of strong ale, and put a little nutmeg and sugar to it ; pour the boil- ing milk upon the ale, let it stand a minute to clear, and drink it warm on going to bed. : ALE, SPICED. Boil 1 quart of good ale with some nutmeg, beat up 6 eggs, and mix them with a little cold ale, then pour the hot ale to it, and return it several times to prevent it curdling ; warm, and stir it till sufficiently thick ; add a piece of butter, or a glass of brandy, and serve it with dry toast. ALKALINE DENTIFRICE. Ingredients: 2 oz. powdered talc, 3 oz. of bicarbonate of soda, 4 grains of Alkalis. carmine, 8 drops of oil of mint.—JZode: Mix the first three ingredients tho- roughly, and flayour with the oil of mint, ALKALIS, POISONING BY, TO COUNTERACT. Thealkalisare: Potash, Soda, and Am- monia, or common Smeling-Salts, with their principal preparations—/fear/ash, Soap Lees, Liquor Potasse, Nitre, Sal Prunella, Hartshorn, and Sal- Volatile. Alkalis are seldom taken or given with the view of destroying life. They may, however, be swallowed by mistake.— Syniptoms produced in those who have swallowed them. There is at first a burning, acrid taste in, and a sensation of tightness round, the throat, like that of strangling ; the skin touched is de- stroyed ; retching, mostly followed by actual vomiting, then sets in; the vo- mited matters often containing blood of a dark brown colour, with little shreds of flesh here and there, and always changing vegetable blue colours green. There is now great tenderness over the whole of the belly. After a little while, great weakness, with cold, clammy sweats, a quick weak pulse, and purging of bloody matters, takes place. The brain, too, mostly be- comes affected.— 7reatment : Give two tablespoonfuls of vinegar or lemon- juice in a glassful of water every few minutes until the burning sensation is relieved. Any kind of oil or milk may also be given, and will form soap when mixed with the poison in the stomach. Barley-water, gruel, arrowroot, linseed- tea, &c., are also very useful, and should be taken constantly, and in large quantities. If inflammation should take place, it is to be treated by apply- ing leeches and warm poppy fomenta- tions to the part where the pain is most felt, and giving two tablespoonfuls of the fever-mixture every four hours. The diet in all these cases should only consist of arrowroot or gruel for the first few days, and then of weak broth or beef-tea for some time after. When very strong fumes of smelling-salts have in any way been inhaled, there is great 10 DICTIONARY OF USEFUL RECIPES Almond Fimulsion. difficulty of breathing, and alarming pain in the mouth and nostrils. In this case let the patient inhale the steam of warm vinegar, and treat the feverish symptoms as before. ALMOND EMULSION, Useful for removing sunburns. —/7- gredients : 4 oz. of blanched bitter al- monds, 3 pint of soft water. Pound the almonds in a mortar, and beat them well into the water with a silver fork. When thoroughly beaten, strain off the liquid and bottle it for use. ALMOND PASTE. To remove freckles and make the skin soft and delicate.—Jngredients : I oz. of bitter almonds, I oz. of barley flour, a little honey.—J/ode: Blanch the almonds and reduce them in a mortar to a fine powder ; add in the barley flour and mix all into a smooth paste by adding the proper amount of honey. ALMONDS, TO POUND. Almonds are most easily pounded, and less liable to become oily, if dried a little in a very gentle degree of heat after they are blanched ; they may be left in a warm room for two or three days, lightly spread on alargedishortin. They should be sprinkled during the beating with a few drops of cold water, or white of egg or lemon-juice, and pounded to a smooth paste. This is said to be more easily done when they are first roughly chopped, but we prefer to have them thrown at once into the mortar. ALUM, TO DETECT IN BREAD. The use of alum in bread, notwith- standing it is expressly prohibited by Act of Parliament, is still very common. There can be no doubt about the ill effects of it. ‘‘It is my deliberate opinion,” says Dr. Gibbon, ‘that, although alum is not a poison, yet that its use in the manufacture of bread is injurious to health, and concurs, indi- rectly, with other things, in increasing Alum Basket. mortality, especially of young children, the staple article of whose dietary is bread.” The bakers use alum because it increases the whiteness of bread and enables them to use an inferior flour. It also imparts to the loaf a neatness and lightness which, when made of in- ferior material, it can never obtain without it. The chemical action of alum on moistened flour is analogous to tanning. It destroys in a consider- able degree its nutritiveness. Itconverts the gluten of the flour into a kind of tough tenacious wash-leather, difficult of digestion. This gives the dough a firmness, and enables it to retain the thousands of little air-bubbles given off by the yeast, which constitute in it an apparent lightness. Hence flour so bad that it will not rise may be made ‘‘to rise’? by means of alum. Another object in the use of alum is, that it pre- serves the upright form of the loaves, and enables them, as the baker ex- presses it, ‘‘to part clean” when the batch comes out of the oven. In the absence of chemical analysis, the un- alumed loaf may be distinguished from the alumed one by these characteristics : It is not so white ; it is not so bulky ; it is not so symmetrical ; it bitesshorter ; and, above all, it is free from the sour taste which invariably attends the pre- sence of alum. There is also another test which is very important: unalumed bread a day or two old, crumbles with the greatest facility; whereas, alumed bread, however old, crumbles with difficulty. Of course, nothing short of a scientific analysis can speak positively as to the presence of alum in bread, but the hint we have here given ought to be quite enough to make us suspect the use of it, and to reject loaves which are so characterized. ALUM BASKET, TALLIZED. Dissolve alum in rather more than twice as much water as will be required to cover the basket and its handle. Put in as much alum as the water will take up. When it will take no more, it becomes a saturated solution of alum. CRY 5- AND EVERY-DAY INFORMATION. II Amadou. Boil this solution in an earthen jar, or pipkin, until it is reduced to nearly half its quantity. Then suspend the basket to be crystallized by a little stick across the top of the jar in such a manner that both basket and handle may be covered with the solution. The basket may be made of wire or sticks, but every part of it must be carefully bound over with yarn or worsted, so as to present a rough sur- face to which the crystals may attach themselves. It is of the greatest im- portance that the jar containing the basket be set away, while the crystals are forming, in some place where not even the slightest motion can disturb the process. loured by boiling any kind of clear dye in the solution ; for yellow, use a little gamboge, saffron, or turmeric ; for red, cochineal ; for purple, a little logwood. AMADOU. This useful material is easily pre- pared. It may be obtained from several sorts of fungi, especially from the dif- ferent species of Polyporus. These hard and corky fungi should be cut into slices, the outer bark being removed with a sharp knife. The slices must then be beaten soft with a mallet until the substance can easily be pulled asunder between the fingers. In this state it is valuable for stopping heemor- rhages, and for other surgical purposes. It may also be converted into tinder by boiling it in a strong solution of nitre, drying it, and heating it again. To increase its power, the process may be repeated. It may also be rendered very inflammable by saturating it with gun- powder. The German tinder used by tobacconists is amadou soaked in nitre. Corn-plasters also are made of amadou, one side of which is washed over with a strong gum, in order that the plaster may adhere to the foot. AMERICAN DRINKS. Our neighbours across the Atlantic are celebrated for the variety of their drinks, which are generally more deli- The crystals may be co- Antibilious Pills. cate in flavour than in name. Recipes for the preparation of some of the most approved will be found in the following pages, underthetitles of Sherry Cobbler, Gin-sling, Egg Nogg, Brandy-smash, Poney-punch, Night-cap, Cocktail, Mint Julep, Pineapple Julep, Ching- Ching, Knickerbocker, Sleeper, Loco- motive, &c. AMERICAN GINGER-BEER. Ingredients: White sugar 5 lb., le- mon-juice 1 gill, honey } 1b., bruised ginger 5 oz., water 4% gals.—Mode: Boil the ginger in 3 quarts of water for half an hour; and then add the sugar, lemon-juice, honey, and the rest of the water. Strain the whole through a cloth. When the mixture is cold, add a quarter of the white of an egg anda small teaspoonful of essence of lemon. Let it stand four days, and then bottle it. Ginger-beer made in this manner, and tightly corked, will keep six months, AMMONIACAL LOTION. Useful for bruises when the skin is not broken.—Jzgredients: 4 oz. of li- quid subcarbonate of ammonia and I} oz. of camphorated spirit.—J/ode: Mix them thoroughly in a bottle, and apply the lotion to the part with a soft rag. ANODYNE PLASTER. Useful in any acute local pain, espe- cially of a nervous kind.—Jngredients : 1 drachm of powder of opium, 1 drachm of camphor, olive-oil, I 0z. of adhesive plaster.—A/ode: Dissolve the opium and camphor with a little olive-oil ; melt 1 oz. of adhesive plaster and work the other ingredients well and evenly into it. Lay the plaster on the part affected. ANTIBILIOUS PILLS. Ingredients: 1 drachm of powdered gum scammony, 4 drachm of compound extract of colocynth, } drachm of Cas- tile soap, spirit or mucilage sufficient to make a paste. Divide this quantity into 24 pills, and take one or two at bedtime for a dose. 12 - “DICTIONARY OF USEFUL RECIFE. Anti-corrosive Oil. ANTI-CORROSIVE OIL. Take any quantity of olive-oil, put it into a wide-necked bottle, and insert therein a few coils of very thin sheet- lead ; cork the bottle and expose it to the sunshine for three or four weeks ; then pour off all that is quite clear. This oil will never corrode or thicken, and will be found very valuable for watchmakers’ purposes, and for all delicate machinery. ANTI-FRECKLE LOTION. Ingredients; 2 02z. of tincture of ben- zoin, I oz. of tincture of tolu, 3 drachm of oil of rosemary. J/ode: Mix the ingredients well in a corked bottle. When required for use, add a tea- spoonful of the mixture to a wineglass- ful of water, and apply the lotion where required night and morning, gently dabbing it in with a soft linen cloth, ANTI-FRECKLE LOTION, Another. Ingredients: 1 0z. of rectified spirit of wine, I drachm of hydrochloric acid or spirit of salt, and 7 oz. of water.— Mode : Mix the acid very gra- dually with the water, aud then add the spirit of wine. Apply this lotion where required by means of a camel’s hair brush or a piece of flannel. ANTS, TO DESTROY. Where these are found troublesome in houses, they may be destroyed in the following manner :—Sprinklea slightly moist sponge with dry white sugar. The ants will go into the cells of the sponge in numbers, and the sponge may then be thrown into boiling water, squeezed out, and sugared again, till all the ants are destroyed; or, they may be de- stroyed by pouring ammoniacal gas- water in their runs and nests ; and also in meadows, by the following simple method :—Cut off the hillocks with a sharp spade, leaving a little mould to form a basin ; then pour in strong am- moniacal liquor ; this will be found the i Aperient Mixture. easiest and best method of getting rid of these troublesome little pests; or, again, slightly bruise some sage-leaves and strew them about the spots infested with ants, and in a short time they will disappear. A French agriculturist, M. Garnier, has just announced what he calls an infallible method for getting rid of ants. In a corner of his garden infected with legions of these insects, he placed four saucers containing sugar - and - water, with the tenth of its weight of arsenic in the mixture. A number of ants immediately invaded the saucers, and were soon after seen staggering away; on the following day not a single one was to be found. APARTMENTS, TO PERFUME. The best and most simple method to diffuse the odour of any perfume throughout an apartment is to make use of a spirit-lamp. Into this lamp put the essence or scent, which should not contain water. Provide the lamp with a thick lamp cotton, and place slightly above the cotton a small ball of spongy platinum ; then set light to the wick, and when the platinum is red-hot, which will be the case ina few seconds, blow out the flame. The platinum > ball will continue in a state of ignition as long as any spirit remains in the bottle, throwing off the perfume and vapour as it arises by means of the wick, and diffusing it generally through- out the whole apartment. In the ab- sence of a spirit-lamp, a narrow-necked bottle may be made use of; but care must be taken that it does not crack when the cotton is alight. The lamp is the safest. APERIENT MIXTURE. Dissolve 1 oz. of Epsom salts in 3 pint of senna tea; take a quarter of the mixture as a dose, and repeat it in three or four hours if necessary. APERIENT MIXTURE suitable for Spring. Ingredients: 2 oz. of Epsom salts, 2 drachms of calcined magnesia, AND EVERY-DAY INFORMATION. 13 Aperient Pills. drops of essence of peppermint, } pint of peppermint - water, and 1 quart of spring water. — A/ode: Mix well together; dose, one wineglassful every . morning. APERIENT PILLS Murray’s). (Dr. Ingredients: Compound extract of colocynth 16 grs., submuriate of mer- cury (calomel) 4 grs.—-A/ode: Mix these, and divide them into five pills. Take two at bedtime and one the next morning, and repeat the dose if neces- sary. APERIENT POWDER FOR A CHILD. Scammony 3 grains, rhubarb 3 grains, jalap 3 grains, ginger I grain, APOPLEXY. In all cases of apoplexy, with the least possible delay, place the patient upon a couch in a sitting posture, the head well raised and supported; re- move the neckcloth, open the shirt and all other clothes; be careful to admi- nister nothing by the mouth. Send for a surgeon at once, and if one cannot be procured, apply six leeches to the tem- ples, if the pulse be strong. These fits may be divided into two kinds—the s¢vong and the weak. 1. Zhe strong kind.—These cases mostly occur in stout, strong, short- necked, bloated-faced people, who are in the habit of living well. —Symzptomis: The patient may or may not have had headache, specks before his eyes, with confusion of ideas and giddiness, for a day or two before the attack. When it takes places, he falls down insensible ; the body becomes paralyzed, generally more so on one side than the other; the face and head are hot, and the blood-vessels about them swollen; the pupils of the eyes are larger than natural, and the eyes themselves are fixed; the mouth is mostly drawn down at one corner; the breathing is like loud snoring; the pulse full and hard. — Treatment; Place the patient imme- Apoplexy. diately in bed, with his head well raised; take off everything that he has round his neck, and bleed freely and at once from the arm. If you have not got a lancet, use a penknife, or anything suitable that may be at hand. Apply warm mustard poultices to the soles of the feet and the insides of the thighs and legs ; put two drops of castor oil, mixed up with eight grains of calomel, on the top of the tongue, as far back as possi- ble; a most important part of the treatment being to open the bowels as quickly and freely as possible. The patient cannot swallow; but these medi- cines, especially the oil, will be absorbed into the stomach altogether independent of any voluntary action. If possible, throw up a warm turpentine clyster (two tablespoonfuls of oil of turpentine in a pint of warm gruel), or, if this can- not be obtained, one composed of about a quart of warm salt-and-water and soap. Cut off the hair, and apply rags dipped in weak vinegar-and-water, or weak gin-and-water, or even simple cold water, to the head. If the blood- vessels about the head and neck are much swollen, put from eight to ten leeches on the temple opposite to the paralyzed side of the body. Always send for a surgeon immediately, and act according to the above rules, doing more or less, according to the means at hand, and the length of time that must necessarily elapse until he arrives. A pint, or even a quart of blood in a very strong person may be taken away. When the patient is able to swallow, give him the No. 1 pills and the No. | mixture directly. (The No. 1 pills are made as follows :— Mix 5 grains of calo- mel and the same quantity of antimonial powder with a little bread-crumb: make into two pills, the dose for a full-grown person. For the No. I mixture, dis- solve an ounce of Epsom salts in half a pint of senna tea: take a quarter of the mixture as a dose.) Repeat these re- medies if the bowels arenot well opened. Keep the patient’s head well raised, and cool as above. Give very low diet indeed : gruel, arrowroot, and the like. When a person is recovering, he should 14 DICTIONARY OF USEFUL RECIPES BO ee Ni aed a ET Apoplexy. have blisters applied to the nape of the neck, his bowels should be kept well open, light diet given, and fatigue, worry, and excess of all kinds avoided, 2. The weakkind.—Symptoms: These attacks are more frequently preceded by warning symptoms than the first kind. The face is pale, the pulse weak, and the body, especially the hands and legs, cold. After a little while, these symp- toms sometimes alter to those of the first class in a mild degree.—7Zveatment: At first, if the pulse is very feeble indeed, a little brandy-and-water or sal-volatile must be given. Mustard poultices are to be put, as before, to the soles of the feet and the insides of the thighs and legs. Warm bricks, or bottles filled with warm water, are also to be placed under the armpits. When the strength has returned, the body become warmer, and the pulse fuller and harder, the head should be shaved, and wet rags applied to it, as before described. Leeches should be put, as before, to the temple opposite the side paralyzed, and the bowels should be opened as freely and as quickly as possible. Bleeding from the arm is often necessary in these cases, but a non-professional person should never have recourse to it. Blis- ters may be applied to the nape of the neck at once. The diet in these cases should not be so low as in the former— indeed, it is often necessary, in a day or so after one of these attacks, to give wine, strong beef-tea, &c., according to the condition of the patient’s strength. It is very necessary to be acquainted with the distinction between apoplexy and several other complaints. Distinctions between Apoplexy and LE pilepsy.—1. Apoplexy mostly happens in people over thirty, whereas epilepsy generally occurs under that age; at any rate, for the first time. A person who has epileptic fits over thirty, has gene- rally suffered from them for some years. —2. Again, zz apoplexy the body is paralyzed, and, therefore, has not the convulsions which take place in epilepsy. —3. The peculiar sxoring will also distinguish apoplexy from epilepsy. Aquarium. Distinctions between Apoplexy and Drunkenness.—1. The known habits of the person.—2. The fact of a person who was perfectly sober and sensible a little time before, being found in a state of insensibility.—3. The absence, in apoplexy, of the swell of drink on ap- plying the nose to the mouth.—4. A person in a fit of apoplexy cannot be roused at all; in drunkenness he mostly can, to a certain extent. Distinction between Apoplexy and Hysterics.—Hysterics mostly happen in young, nervous, unmarried women ; and are attended with convulsions, sobbing, laughter, throwing about of the body, &c. &c. Distinction between Apoplexy and Poisoning by Opium.—lt is exceedingly difficult to distinguish between these two cases. In poisoning by opium, however, we find the particular smell of the drug in the patient’s breath. We should also, in forming our opinion, take into consideration the person’s pre- vious conduct—whether he has been low and desponding for some time be- fore, or has ever talked about commit- ting suicide. AQUARIUM. A good aquarium is a great ornament in every house. In forming the bed of the fresh-water tank, says a writer of much experience, we should advise the use of sharp sand only, with a few pebbles, the whole washed previously. Writers on aquarian subjects have in- variably recommended the use of mould ; but the tank can be kept more free from objectionable vegetable growths, and hence more brilliantly transparent, if pure sand be used; while all the or- dinary weeds, Vallisneria, Anacharsis, lilies, &c., grow just as well in sand as in mould; andif the barbel are inclined to stir it up with their bearded snouts, there is no muddy deposit on the sides of the vessel in consequence. Indeed, when a hungry loach smells a worm, he will stir up the bottom as violently as a cook would stir up batter; and if there be any solvent matter there, the leaves of Vallisneria and Stratoides will AND EVERY-DAY INFORMATION. 15 Aquarium. soon be coated with slime, and upon that slime fucus will soon appear. As to the plants for a fresh-water tank, there is scarcely a weed to be found in any brook or river but may be safely transplanted to it, a little wash- ing and trimming being necessary to remove decaying matter. Vallisneria spiralis is essential, for it is one of the best oxygen-makers, a free grower, and very elegant in outline ; the great water-soldier (Stratoides), with its spiny leaves shaped like those of the Yucca gloriosa, and with its elegant offshoots starting up like so many umbrella- frames on very long stems, is another good oxygen-maker. The new water- weed, Anacharsis alsinastrum, the pretty Ranunculus aquatalis, Myrio- phyllum spiratum, and Potomageton of any species, besides the smaller kinds of water-lily, flourish amazingly, and give the tank a fresh and luxuriant ap- pearance. To those who live in the north, we commend a little plant which may be found on the shallow margins of lakes at great elevations. It is the pretty awl-wort, Subularia aquatica, a member of the extensive family of Cruciferze, It produces numerous rush- like leaves, each of them curved at the point like a cobbler’s awl—whence its name ; and in July sends up a little head of tetraform white blossoms very like those of the water-cress. ‘Though somewhat rare, it takes to its in-door home kindly, and blooms freely be- neath the surface, very much to the as- tonishment of non-botanical observers. Unlike the marine tank, the fresh-water vessel may be stocked with fishes and plants at the same time; but the pre- caution must be taken to throw in a few handfuls of some common weed, which should be left to float about and supply oxygen until the plants in the bottom have taken root. A mass of floating weeds is a decided improvement to the tank, and creates a rich green shadow, in which the fish delight, and most of the succulent weeds from brooks will flourish in this way for months, and even increase greatly by the many white rootlets they Aquarium, send down from their joints, some of which will probably reach the bottom and produce a forest of vegetation. Among the animal stock, minnows, carp, barbel, stone-loach, perch, dace, roach, bream, bleak, and chub, and water-lizards are all suitable. Dace and roach are: the most delicate ; carp and minnows the most hardy. We have at the present time, continues the writer to whom we are indebted for these interesting notices, above a hundred of various kinds of fresh-water fish, some of them so tame as to take food from the hand, and even nibble the fingers sharply ; they swarm to the side of the vessel when we tap it with the finger- nails, and will hunt a piece of bread or white of egg, as we move it up and down outside, in a lively style, that would make phlegmatic dulness laugh itself into hysterics at any time. The molluscs to be most strongly re- commended are Planorbis corneus, a handsome snail of a ram’s-horn shape, Paludina vivipara, all the kinds of Lymnea, Bithinia tentaculata, and the very useful bivalves ; the swan mussel, Anodon cygneus, and the dark mussel, Unio pictorum. ‘Though we recom- mend these, we are bound to add that the Lymnea, though good cleaners, are given to the vice of eating the Vallis- neria and the Stratoides ; that Paludina is of little use as a cleaner, his beauty only recommending him; and _ that Planorbis is the best of all cleaners, and rarely deserts the side of the vessel, where snails should remain as much as possible. In every case, the success of an aquarium depends upon the adjustment of a fair balance of forces, and if care be taken to remove any matter that might decay and create corruption, and to introduce only such animal life as the plants are able to supply with oxygen, death will then be a rare event. ‘The water should zot be changed at all. That is one of the leading features of the aquarium; and if you cannot keep your stock in health without a change of water, depend upon it you have gone the wrong way to work, and must begin 16 DICTIONARY OF USEFUL RECIPES Areca-Nut Tooth-Powder. again de xove. An important matter is to avoid overstocking ; keep down the amount of animal life until the plants are strong, and then increase it slowly, so as to see your progress safely. Whenever you find your fishes gasping at the surface, be sure that there is an insufficiency of oxygen, and shift a few to another vessel ; for whenever a fish stands upon his tail at the surface for any length of time, it is certain that disease is at work, and that his hours are numbered. ARECA-NUT TOOTH-POWDER. Ingredients : 3 oz. of areca nut, I oz. of cuttlefish bone, cloves or cassia.— Mode : Reduce to a very fine charcoal 24 oz. of areca nut, and pound as finely as possible the other 4 oz. in its raw state. The cuttlefish bone must also be finely powdered. Mix these in- gredients well together, and flavour with cloves or cassia according to taste. ARMENIAN CEMENT. A valuable cement much used in Turkey, and in the East, for setting pre- cious stones in articles of jewellery.— Ingredients: Five or six pieces of gum mastich the size of a large pea, spirits of wine, isinglass, French brandy or strong rum, two small pieces of gum galbanum or ammoniacum.—J/ode: Dissolve the gum mastich in as much spirits of wine as will just render it liquid; then in another vessel dissolve as much isinglass (previously softened in water, but well drained) in as much brandy or rum as will make a 2 oz. phial of strong glue ; add to this the gum galbanum or ammoniacum, which must be reduced to a powder, and dis- solved by stirring. After this mix by heat the two quantities ; keep the glue in a closely-stopped bottle, and before using it set the bottle in warm water to render it liquid. ARNICA. Tincture of arnica is one of the most useful and valuable applications for bruises, and indeed for all sorts of flesh wounds, whether the skin be broken or Arrowroot. not. An ounce of the tincture will cost about Is. It should be kept upright in a well-corked bottle. When required for use, the general proportions should be one part of arnica to ten parts of cold spring water. It should be applied three or four times a day on a piece of soft lint. AROMATIC TINCTURE. Useful to remove languor and pro- mote digestion and appetite. Jngre- dients: 1% oz. of Peruvian bark bruised, I oz. of dried and bruised orange-peel, 1 pint of brandy. JZode : Infuse the other ingredients in the brandy for ten days, shaking the bottle every day; then let it settle for two days, and pour off the clear liquid. A teaspoonful may be taken in a wineglass of water twice a day. After the first infusion, another pint of spirit may be put on the dregs and remain two or three weeks. AROMATIC VINEGAR. Ingredients ; 2 quarts of best vinegar, 2 oz. of sage-leaves, 2 oz. of rosemary, 2 oz. of mint, 2 oz. of rue, and 2 oz. of wormwood, 4 oz. of camphorated spirits of wine. JZode: Put the vinegar, with the sage, rosemary, mint, rue, and wormwood, into a jar, and let it stand by the side of the fire for a week ; then strain it, and add the spirits of wine. ARROWROOT. This most excellent product, so use- ful in all cases of sickness when the patient cannot take solid food, should be kept in every family. Great care, however, must be taken to procure the genuine article, for experience has proved that arrowroot is very frequently adulterated, not perhaps with anything deleterious, but with substances of in- ferior quality and of less value. Po- tato-starch, tapioca-starch, and sago, are generally employed for the purpose. Good arrowroot cannot be purchased at a less price than Is. 6d. per pound, Anything sold in the name of arrowroot under this price cannot be genuine, In AND EVERY-DAY INFORMATION. 17 Arsenic, order to ascertain whether arrowroot be genuine or not, the following tests may be made use of by the unprofes- sional. Mix real Maranta arrowroot with twice its weight of concentrated muriatic acid, and the result will be an opaque paste. Do the same with arrowroot adulterated with potato- starch, and the result will be transpa- rent and jelly-like. Potato-starch, also, when boiled with water and sulphuric acid, evolves a peculiar and disagree- able odour, which is not the case with genuine arrowroot if treated in the same manner. Again, alcohol or pure spirits of wine extracts from potato- starch an acrid oil, not contained in true arrowroot. ARSENIC, POISONING BY, TO COUNTERACT. Mostly seen under the form of white arsenic, or fly-powder, and yellow arsenic, or king’s yellow.—Symptoms produced in those who have swallowed it: These vary very much, according to the form and dose in which the poison has been taken.. There is faintness, de- pression, and sickness, with an intense burning pain in the region of the stomach, which gets worse and worse, and is increased by pressure. There is also vomiting of dark brown matter, sometimes mixed with blood; and mostly great thirst, with a feeling of tightness round, and of burning in, the throat. Purging also takes place, the matters brought away being mixed with blood. The pulse is small and irregular, and the skin sometimes cold and clammy, and at others hot. The breath- ing is painful. Convulsions and spasms often occur.— 7veatment: Give a couple of teaspoonfuls of mustard in a glass of water, to bring on or assist vomiting, and also use the other means recom- mended for the purpose. A solution, half of lime-water and half of linseed- oil, well mixed, may be given, as well as plenty of arrowroot, gruel, or linseed- tea. Simple milk is also useful. A little castor-oil should be given, to cleanse the intestines of all the poison, Articles of Dress. and the after-symptoms treated on general principles. ARSENIC SOAP. Recipe.— Arsenici Oxydi, 5]. Saponis, 3]. Potassze Carbonatis, 5vj. Aqua saturata, 3vj. Camphoree 3ij. This soap is used by bird-stuffers in preparing their skins. It may also be employed in the preparation of the skins of all animals, and it is a very excellent dressing for skins that have to be packed and sent from one country to another. Great care must be taken in the use of it, as from the quantity of arsenic it contains, it is very poisonous. ARTICLES OF DRESS, TO RENOVATE. Oils and fats are the substances which form the greater part of simple stains. They give a deep shade to the ground of the cloth; they continue to spread for several days; they attract the dust and retain it so strongly, that it is not removable by the brush; and they eventually render the stain lighter-co- loured upon a dark ground, and of a disagreeable grey tint upon a pale or light ground. ‘The general principle of cleansing all spots consists in applying to them a substance which shall have a stronger affinity for the matter com- posing them than this has for the cloth, and which shall render them soluble in some liquid menstruum, such as water, spirits, oil of turpentine, &c. Alkalis would seem to be proper in this point of view, as they are the most powerful solvents of grease; but they act too strongly upon silk and wool, as well as change too powerfully the colours of dyed stuffs, to be safely applicable in removing stains. The best substances for this purpose are:—I. Soap.—2. Chalk, fullers’ earth, soap-stone (stea- tite, or French chalk). These should be merely diffused through a little water into a thin paste, spread upon the stain, and allowed to dry. The spot requires now to be merely brushed, Cc 18 DICTIONARY OF USEFUL RECIPES Artificial Cheltenham Water. —3. Ox-gall and yolk of eggs have the property of dissolving fatty bodies without affecting perceptibly the ‘tex- ture or colours of cloth, and may therefore be employed with advantage. The ox-gall should be purified, to pre- vent its greenish tint from degrading the brilliancy of dyed stuffs, or the purity of whites. —4.The volatile oil of turpentine will only take out recent stains, for which purpose it ought to be previously purified by dis- tillation over quick lime. Wax, resin, turpentine, pitch, and all resinous bo- dies in general, form stains of greater or less adhesion, which may be dis- solved out by pure alcohol. The juices of fruits, and the coloured juices of all vegetables in general, deposit upon clothes marks of their peculiar hues. Stains of wine, mulberries, black cur- rants, cherries, liquors, &c. &c., yield only to soaping with the hand, followed by fumigation with sulphurous acid ; but the latter process is inadmissible with certain coloured stuffs. Iron- mould or rust stains may be taken out almost instantaneously with a strong solution of oxalic acid. If the stain is recent, cream of tartar will remove it. ARTIFICIAL CHELTENHAM WATER. Ingredients: 1 drachm of Rochelle salt, 25 grains of carbonate of soda, 5 grains of chloride of sodium, 7 drops of sulphuric acid. JZode: Fill common soda-water bottles nearly full with pure spring water, and add to each bottle the different ingredients and the quan- tities given: cork and wire the bottles immediately. ARTIFICIAL CORAL FOR ROCK-WORK. Take four parts of yellow resin and one part of vermilion, and melt them together; dip twigs, cinders, or stones in this mixture, and it will give them the appearance of coral. The pieces are applicable to rock-work, grotto, or any fancy work, as a substitute for that costly article. Artificial Yeast. ARTIFICIAL ICE. Ice, which is not only an article of luxury, but so indispensably necessary in many cases of severe illness, and, at the same time often so difficult to be procured, may readily, at all seasons, be had by attending to the following easy directions. ‘Take a common stone gallon bottle, put into it 7 pints of clear spring water quite hot, and add to it 2 oz. of refined nitre. Put a good sound bung into the bottle, and let it down into a deep well. In about three or four hours the water will be frozen. Evaporation will be more rapid, and the process consequently hastened by lifting the bottle occasionally, so that it may, for a few minutes, remain out of the water. Of course, the bottle must be broken to procure the ice, which will be very cheaply purchased at such a cost, . ARTIFICIAL SHEA-WATER. Sea-water is so beneficial in all cases’ of local debility, and often so difficult: to be obtained, that any good imitation of it must be considered a great boon. The following mixture possesses most of the properties of pure sea-water, and will be found an excellent substitute when it cannot be procured. Jngre- dients: 1 gallon of pure spring water, 2 oz. of common salt, 4 oz. of muriate of magnesia, 3 drachms of muriate of lime, I drachm of sulphate of soda, I drachm of sulphate of magnesia. Mode: Stir these ingredients well to- gether till all are melted, when the water will be fit for use. ARTIFICIAL YEAST. Ingredients: Potatoes, molasses ith the weight of the potatoes, good home- brewed yeast about the same bulk as the molasses. JZode: Boil the potatoes until perfectly soft and beginning to break; reduce them to a thin paste with boiling water, then well mix with them the other ingredients before the fire if the weather be cold. The mixture will AND EVERY-DAY INFORMATION. 19 Asiatic Dentifrice. soon begin to ferment, and when fer- mentation is at its height this yeast is ready for use. ASIATIC DENTIFRICE. Ingredients ; 2402. of prepared oyster- shells, 24 oz. of prepared red coral, 14 oz. of Venetian red, and 1% oz. of pumice-stone, 4 of fluid drachm of es- sence of musk, and the same quantity each of essence of vanilla and oils of cloves and cassia. JZode: Mix the first four ingredients thoroughly, and then add the scents. ASPHALTE FOR WALKS AND SHED FLOORS. Materials: Coal-tar, road-sand, or coal-ashes, ode: Level the place in- tended to be covered with asphalte, -give it a thin coat of tar, and sift over this some dry road-sand or coal-ashes. Let it harden, and repeat the operation four or five times. ASTHMA. There are many simple remedies for the cure or alleviation of this distressing complaint. Here, however, as in other cases, the same remedy will not suit everybody. The following have all been tried and found of benefit : 1. Let the patient take a pint of cold water every morning; and, immediately after, wash his head in cold water; also let him use a cold bath occasionally.—2. Cut I oz. of stick-liquorice into slices, steep it in a quart of water twenty-four hours, and when the complaint is worse than usual let the patient use this as his common drink.—3. Let him take half a pe of tar-water twice a day.—4. Let im live a fortnight on nothing but boiled carrots,—5. Let him drink from ten to twenty drops of elixir of vitriol in a wineglass of water three or four times a day.—6. Into a quart of boiling water let him put a teaspoonful of balsamic ether, and inhale the steam through a fumigator twice a day.—7. When the asthma is of a dry or convulsive cha- racter, the juice of common radishes may be expressed and administered in small doses, and new milk taken night and morning, Atmospheric Churn. ASTHMA, RELIEF FOR. The following simple contrivance will frequently be found to give relief to those who suffer from difficulty in breathing, arising from asthma and also from other causes: Keep a kettle of water boiling upon the fire, or over a spirit-lamp, and affix to the spout of it a tin tube, of such length and form as shall serve to throw off the steam in front of the patient. This will createa moist, warm atmosphere, and prevent that distressing sensation which is always occasioned to asthmatic patients by breathing the dry cold air of the night, ATMOSPHERIC CHURN, This is an American invention, and a most useful and valuable one. In the operation of the apparatus the process of churning is effected upon an entirely new principle—butter being produced by atmospheric action—the air being forced in intermittent or continuous currents into the midst of the milk or cream contained in the cylinder, This is accomplished by working the tube or plunger up and down within the cylin- der, keeping its disc, or flange, always below the surface of the milk or cream. When the plunger is raised, a partial vacuum is created beneath the surface of the fluid, which causes the air to rush down through the hollow stem with great force. When the plunger is forced downward, the valve atthe upper end of the tube will be closed, and the air below the plunger will be expelled rapidly through the fluid; by means of which the globules containing the butter will be expanded, opened, and the butter liberated. This justly celebrated churn makes butter from fresh milk in ten minutes, without using any chemical prepara- tion, leaving the milk perfectly sweet, and suitable for family use; it is there- fore a very valuable acquisition to fami- lies keeping few cows. It is also indispensable for dairy use, as it pro- duces more butter, and butter of finer C2 29 DICTIONARY OF USEFUL RECIPES I Atmospheric Churn. quality than any other instrument for a like purpose now known to the public. It is extremely simple, with no ma- chinery to get out of order, is easily cleaned, and is the cheapest churn in the world. By the use of this invention, gentle- men keeping but one or two cows are enabled to supply themselves with ex- cellent sweet butter, made directly from fresh milk, without waiting for the cream to rise. The milk, after churn- ing, remains just as sweet as before, and is suitable for tea, coffee, pies, cakes, or any domestic use for which milk is ordinarily required. The butter produced from fresh sweet milk by this apparatus is of fine creamy texture and delicious flavour, far sur- passing the best qualities of butter made by the ordinary methods of churning. The larger sizes of these churns are adapted to dairy purposes, and are constructed to churn from twenty to forty gallons of milk or cream. Directions for Use: 1. When milk is to be churned, it should be allowed to stand, after milking, until the animal heat has escaped from it, which condi- tion may be readily known by the milk being of the same temperature as the surrounding air. The use of a ther- mometer is advised. 2. The cylinder should be filled about half full. To insure the certainty of producing butter from fresh mi/k in ten minutes, the temperature of the milk should be from 70 to 75 degrees, and cream 65 to 70 degrees. The proper degree of heat may be obtained by placing the churn containing the milk or cream in warm or cold water, as the case may require; water for warming the milk or cream should never be more than 98 degrees. 3. When churning very thick cream, warm or cold water or milk, according to the temperature required, should be mixed with it in order to make it of similar consistency as milk, to facilitate the easy working of the churn. In churning below the temperature of 65 degrees, the milk will sometimes become frothy, in which case it is ne- Attar of Roses. cessary to place the chura in warm water, in order to attain the proper temperature. 4. Before commencing to churn, the plug carrying the valve should be fitted tightly in the upper end of the tube. 5. The tube, or plunger, should be worked up or down (not too quickly for the first six or seven minutes), its disc or base being always kept below the surface of the milk or cream; but at no time is it necessary to work too labori- ously, and there is no risk of losing the butter by stopping during the churning ; all that is required is the ten minutes’ working time. 6. The butter will be formed on the top of the milk or cream, and may be removed by lifting the disc or plunger one minute after churning, which time is necessary to allow the butter to settle. 7. In cold weather it is advisable to churn in the kitchen, or a room with fire, where the temperature is at least 60 degrees. 8. In warm climates, where the na- tural temperature is 85 to 120 degrees, it is necessary to cool the milk, by sur- rounding it with cold water. Butter can be readily made at 85 degrees within the time before stated, but will be pale in colour, as is usual in hot climates. ATTAR OF ROSES. The delicious perfume known by this name is a volatile oil, of soft con- sistency, nearly colourless, and which is for use dissolved in alcohol. The best quality is prepared at Ghazipoor, in Hindoostan. It is apt to be adul- terated with sandal-wood and other oils. In the spring of the year, the country about Ghazipoor is a vast garden of roses, and presents a most beautiful appearance. The flowers are gathered and steeped in stone jars filled with water. These are set out in the open air over-night, and early in the morning the essential oil is skimmed off. This is the atéar, and the water is sold for ‘‘rose-water.” Two hundred AND EVERY-DAY INFORMATION. 21 Austrian Ointment. thousand well-grown roses are required to produce half-an ounce of the attar; and this quantity, when manu- factured, sells, if genuine, for about 412 at the English warehouses. It is very difficult, however, to ob- tain the genuine article, as even the original manufacturers adulterate it. Directions :—Fill a large earthen jar, or other vessel, with the leaves of rose-flowers picked over and freed from all dust and _ dirt. Pour upon them as much pure spring water as will cover them, and from sunrise to sunset, for six or seven days in succession, set the vessel where it will receive the sun’s rays. At the end of the third or fourth day a number of particles of a fine yellow oily matter will float on the surface, which, after a day or two, will gather into a scum. This is the attar of roses. It must be taken up as often as it appears, with a piece of cotton tied to a stick, and squeezed from this into a small phial, which must be kept corked and tied over. “AUSTRIAN OINTMENT, for Burns and Bruises, where the Skin is not Broken. Ingredients : 3,02. of powdered car- bonate of lead (cerussa), 45 grains of powdered camphor, 5 oz. fresh hog’s lard. JZode: Melt the lard, and stir in the other ingredients, taking care to mix them well together. Apply the ointment to the burn or bruise on a piece of soft lint. AUTUMNAL COMPLAINTS. To oppose autumnal complaints, and even cholera, properly so called, there seems no surer or better means than cleanliness, sobriety, and judicious ventilation. Where there is dirt, that is the place for cholera; where win- dows and doors are kept most jealously shut, there cholera will find easiest entrance; and people who indulge in intemperate diet during the hot days of autumn are actually courting death. Autumnal Complaints. To repeat it, cleanliness, sobriety, and free ventilation almost always defy the pestilence; but, in case of attack, im- mediate recourse should be had to a physician, The faculty say that a large number of lives have been lost, in many seasons, solely from delay in seeking medical assistance. They even assert that, taken early, the cholera is by no means a fatal disorder. The copious use of salt is recommended on very excellent authority. Other au- tumnal complaints there are, of which diarrhoea is the worst example. They come on with pain, flatulence, sickness, with or without vomiting, followed by loss of appetite, general lassitude, and weakness. If attended to at the first appearance, they may soon be con- quered ; for which purpose it is neces- sary to assist nature in throwing off the contents of the bowels, which may be done by means of the following pre- scription:—Take of calomel 3 grains, rhubarb 8 grains; mix, and take it in a little honey or jelly, and repeat the dose three times, at the intervals of four or five hours. The next purpose to be answered is the defence of the lining membrane of the intestines from their acrid contents, which will be best effected by drinking copiously of lin- seed tea, or of a drink made by pouring boiling water on quince-seeds, which are of a very mucilaginous nature; or, what is still better, full draughts of whey. If the complaint continue after these means have been employed, some astringent or binding medicine will be required, as the sub- joined :—-Take of prepared chalk 2 drachms, cinnamon-water 7 0z., syrup of poppies I oz.; mix, and take 3 tablespoonfuls everyfour hours. Should this fail to complete the cure, 4 oz. of tincture of catechu, or of kino, may be added to it, and then it will seldom fail; or a teaspoonful of the tincture oi kino alone, with a little water, every three hours, till the diarrhoea is checked. While any symptoms of derangement are present, particular attention must be paid to the diet, which should be of a soothing, lubricating, and light 22 DICTIONARY OF USEFUL RECIPES Bad Smells. nature, as instanced in veal or chicken broth, which should contain but little salt. Rice, butter, and bread-puddings will be generally relished, and be eaten with advantage; but the stomach is too much impaired to digest food of a more solid nature. Indeed, we should give that organ, together with the bowels, as little trouble as possible, while they are so incapable of acting in their accustomed manner. Much mischief is frequently produced by the absurd practice of taking tincture of rhubarb, which is almost certain of aggravating that species of disorder of which we have now treated; for it isa spirit as strong as brandy, and cannot fail of producing harm upon a surface which is rendered tender by the forma- tion and contact of vitiated bile. Our last advice is, upon the first appear- ance of such symptoms as are above detailed, have zwzmediate recourse to a doctor, where possible. BAD SMELLS. The fumes from newly-roasted coffee will instantaneously and effectually re- move any smells, however bad, from a room after the cause has been got rid of. Place a few ounces of whole coffee in a coffee-roaster or iron pan over the fire, and while the fumes are rising carry it about the room. It is a very simple remedy, and one which is always at hand. The smell of meal in an ad- vanced state of decomposition will hang about a room for a long time, and so will the smell of a drain after it has been cleared out; but the fumes of newly - roasted coffee will entirely sweeten the apartment, however bad the smell ; even musk, castoreum, and asa- foetida may be overcome by them. BALDNESS. Baldness arises from different and often from very opposite causes. It is not confined to any period of life ; for though it is far more general in old age, it is not unfrequently to be met with in youth. The chief causes which give rise to baldness are severe sickness, fevers especially ; too much constriction and Baldness, too much relaxation of the skin of the head. Want of cleanliness also will cause baldness, and so will the exclusion of air from the head by the constant wearing of a hat. Constriction of the. skin of the head is itself frequently the result of fever, or violent cold. Relaxa- tion is the result of weakness, when a patient perspires on the most trivial ex- ertion ; relaxation of the skin takes place, the hair falls off, and frequently permanent baldness ensues. Baldness which occurs in the decline of life is of course the most natural, for then the bulbs of the hair have lost their vitality ; and, as with plants when the roots decay, the hair withers and falls off. Baldness, especially in early life, is not necessarily permanent. Without putting our faith in nostrums which profess to make hair grow upon an old trunk, we may resort to remedies in some cases of baldness with very great hope of success. If the scalp when rubbed with the palm of the hand soon becomes red, it is almost certain that the baldness is not of a permanent character; while, on the other hand, there is little hope of effect- ing any good if the colour of the-skin remains unaltered under friction. As remedies for baldness, any of the more stimulating hair-washes may be used ; but a decoction of boxwood is said to be the most successful. It is to be made as follows :—Take four large handfuls of common box (Buxus sem- pervirens), boil it in three pints of water in a closely-covered saucepan for fifteen minutes, empty it into an earthen- ware jar, and let it stand for ten hours or more. Then strain it and add 14 oz. of lavender-water. Wash the bald part of the head with this lotion once or twice a day. ‘The lotion will keep in a well-corked bottle for some time. BALDNESS, TO PREVENT. That which may be found efficacious in one case will frequently not prove so in another. Several recipes for poma- tums and washes to strengthen the growth of the hair and prevent it from falling off will be found in the following AND EVERY-DAY INFORMATION. 23 Balm of Gilead Oil. pages. Any of these may be tried. The under-mentioned recipes have frequently proved very beneficial. Zy- gredients: 4 0z. of castor-oil, 8 oz. of Jamaica rum, 30 drops of oil of la- vender. AZode: Put these into a bottle. Shake the mixture well before using it, which should be done by dabbing the part with it three times a week and leaving it to dry. When baldness is commencing, use the following pomade :—Macerate a drachm of powdered cantharides in an ounce of spirits of wine. Shake it well during a fortnight, and then filter. Take ten parts of this tincture, and rub it with ninety parts of cold lard, and a little essence of bergamot, or any other scent. Rub this pomade well into the head night and morning. In ninety- nine cases out of a hundred, this appli- cation, if continued, will restore the hair. Another remedy for baldness is the following :—Take 4 oz. of the finest honey : add to it 74 oz. of clean, well- washed sand, which has been perfectly dried. Place the mixture in a retort, and subject it to distillation, carefully keeping the heat below the point suf- ficient to scorch the contents. ~This once much-esteemed mixture is called Foney-water for the Hair. The celebrated Dr. Dauvergne re- commends one part of tar, ten parts of lard, together with a plentiful supply of fragrant substances to get rid of the smell of the tar, as one of the best remedies for baldness, A very useful oil for baldness or to prevent the falling off of the hair may be made of half pint of oil of olives, or almonds, two drachms of oil of ori- ganum, one drachm of oil of rosemary, and forty drops of English lavender, well shaken together. BALM OF GILEAD OIL. Useful for cuts and burns, &c. Take a half-pint bottle, and fill one-third of it with the flowers of the common balm of Gilead, lightly packed, and then pour in sweet oil till the bottle is nearly full; shake it occasionally. After a few days Barley-water. it will be fit for use, but it is the better for long keeping ; the bottle, however, must be closely stopped. BANDAGES. Cotton webbing, which is a material slightly elastic, being woven after the manner of the tops of cotton stockings, is the best thing for bandages when re- quired for sprains and other causes, It is sold by the yard, and kept by most chemists. Bandages to be used as wet bandages for horses’ legs are mostly made of thick flannel, to hold as much moisture as possible. Nothing, how- ever, for such a purpose is equal to Spongio-piline, which can be cut the lengths required and lightly strapped round the legs. BANDOLINE FOR THE HAIR. 1. Jngredients: 1 oz. of gum-traga- canth, 4 pint of cold water, three penny- worth of essence of almonds, two teaspoonfuls of old rum. Mode: Put the gum-tragacanth into a wide-mouthed bottle with the cold water ; let it stand till dissolved, then stir into it the essence of almonds ; let it remain for an hour or two, when pour the rum on the top. This should make the stock bottle, and when any is re- quired for use, it is merely necessary to dilute it with a little cold water until the desired consistency is obtained, and to keep it in a small bottle, well corked, for use. * This bandoline, instead of in- juring the hair, as many other kinds often do, improves it, by increasing its growth, and making it always smooth and glossy. 2. Dissolve powdered gum-dragon in boiling water, and scent with attar of roses. BARLEY-WATER. Ingredients: 2 02. of pear barley, 2 quarts of boiling water, and 1 pint of cold water. Mode: Wash .the barley in cold water, drain it, then put it into a sauce- pen with one pint of cold water, and oil for a quarter of an hour ; strain off 24 DICTIONARY OF USEFUL RECIPES Barometer. the water and add two quarts of fresh boiling water. Boil it until the liquid is reduced to half; strain it and flavour it with lemon-juice for use. The nourishment of barley water may be much increased by adding 43 oz. or I oz. of gum-arabic, and boiling it with the barley. BAROMETER, PLAIN DIREC- TIONS FOR CONSULTING THE. The rising of the mercury foretells fair weather, and its falling, rain, wind, snow, and storms. In hot summer, if the mercury falls, we may expect thunder. In winter, a rising indicates frost, and falling, thaw. In bad weather, if the mercury rises, notwithstanding the weather does not alter, a continu- ance of fair weather may be expected as soon as the change comes. In fair weather, when the same occurs, un- settled weather may be expected. If the mercury is unsettled, the weather will be so also. In the upright baro- meter, to which these directions apply, it is useful to notice that the top of the column of mercury is sometimes flat, sometimes convex, and at other times concave. When it is flat or level, a con- tinuance of the same weather is indi- cated ; when it is convex, the mercury is rising ; and when concaye, it is falling —and the weather may, of course, be expected to correspond, BATH CHEESE, TO RIPEN. The cream cheese commonly known as the Bath cheese may be speedily ripened by placing it on a bed of sting- ing nettles in a cool cellar. BATH, WARM AND HOT. These baths are used whenever there is congestion, or accumulation of blood in the internal organs, causing pain, difficulty of breathing, or stupor ; and are employed, by their stimulating pro- perty, to cause a rush of blood to the surface, and, by unloading the great or- gans, produce a temporary inflamma- tion in the skin, and so equalize the circulation, The effect of the hot bath Beds. is to increase the fulness of the pulse, accelerate respiration, and excite per- spiration. In all inflammations of the - stomach and bowels, the hot bath is of the utmost consequence ; the tempera- ture of the warm bath varies from 92 deg. to 100 deg., and may be obtained by those who have no thermometer to test the exact heat, by mixing one measure of boiling with two of cold water. BATHING. Cold-water bathing, and especially cold salt-water bathing, is generally beneficial. It is always attended with benefit when a glow follows the use of the bath; and when the glow is not ex- perienced, bathing in cold water should not be persevered in. Artificial means may be taken to promote the glow by the use of a coarse towel ; but, for bath- ing to be safe it should follow at once as a natural re-action after the applica- tion of cold water. No bath, either hot or cold, should be taken either with an empty or full stomach. Two hours after eating is the proper time for bathing, BEARD, TO PROMOTE THE GROWTH OF. I. Mix olive-oil, 2 pints; attar of roses, I drachm; oil of rosemary, Idrachm. It may be coloured ved by steeping a little alkanet root in the oil (with heat) before scenting it.—2. Take olive oil, 1 pound; oil of origanum, 1 drachm ; oil of rosemary, 14 drachm. Mix them.—These oils can be used for the beard with great advantage. The latter will help to make it curl. BEDS. All beds should have their furniture removed, well brushed and washed, if necessary, and themselves be taken to pieces every year. The woodwork of the beds, and especially the joints, should be washed with boiling water and yellow soap. In houses infested with those dis- gusting insects bugs, some one or other. of the remedies under that head must - be made use of. AND EVERY-DAY INFORMATION. 25 Beds. BEDS, TO KEEP AIRED. The best plan to keep beds aired that are not in use, is to place them under others that are. Nothing is more dangerous than a damp bed ; and, on the slightest suspicion, a pan of hot coals should be passed over the bed—or, what is better still, the bed should be placed in front of a good fire and tured several times before it is slept in. If beds are allowed to get very damp, the feathers contract a mustiness, which is very hard to be got rid of, BEDS, TO WARM. Heat the warming-pan before the fire, then fill it with hot sand instead of coals. The sand is far less dangerous and more efficacious, as it retains the heat longer. A little coarse brown sugar may, with much benefit, be sprinkled on the hot sand or coal, when a warm bed is required to relieve pains in the limbs and weariness. BEEF TEA. Take 2 pounds of very fresh beef, re- move every bit of fat, and cut it up into small pieces about the size of the top of the finger, scoring it to let out all the gravy ; place it in a jar with half a salt- spoonful of salt, half a clove, four pep- percorns, and a pint and a half of cold water. Tie over the top of the jar, and immerse it in a saucepan of water, allow- ing it to boil gently for two hours and a half. Strain, and in order to remove any particle of fat that may be on the surface, pass silver paper, or a piece of stale crumb of bread, over it. If pre- ferred, boiled rice or tapioca may be added. BEER, CHEAP. No production in this country abounds so much with saccharine matter as the shells of green peas. A strong decoc- tion of them so much resembles, in odour and taste, an infusion of malt (termed wort), as to deceive a brewer. This decoction, rendered slightly bitter Beer. with the wood-sage, and afterwards fer- mented with yeast, affords a very excel- lent beverage. The method employed is as follows :—Fill a boiler with the green shells of peas, pour on water till it rises half an inch above the shells, and simmer for three hours. Strain off the liquor, and add a strong decoction of the wood-sage, or of hop, so as to render it pleasantly bitter; then ferment in the usual manner. The wood-sage is the best substitute for hops ; and, being free from any anodyne property, is entitled to preference. By boiling a fresh quan- tity of shells in the decoction, before it becomes cold, it may be so thoroughly impregnated with saccharine matter as to afford a liquor, when fermented, as strong as ale, BEER FININGS. Boil sole-skins in a little beer till they are quite dissolved ; when cold they will form a thick, jelly-like sub- stance. Dissolve a tablespoonful or more of this, according to the size of the cask, in about a pint of beer, and stir it in at the bung-hole over the sur- face of the cask: as it settles it will clear the beer. If there is any fear of the cask working, leave the bung out for a day or two. It is not desirable to attempt to clear very new beer, for fear of setting the cask working; but it may be safely done after a fortnight. BEER, TO GIVE A HEADING TO. Take equal quantities of alum and sulphate of iron, and mix them together with a little beer. Pieces of the size of an acorn will be sufficient for an 18-gallon cask. BEER, TO IMPROVE THE FLAVOUR OF. To every hogshead put 1 oz. of bruised ginger, 4 oz. of cloves, 1 dozen ship biscuits, and 13 Ib. of fresh hops. These hops are additional to those used in the process of brewing, and should be put into the cask at the 26 DICTIONARY OF USEFUL RECIPES Beer. bunghole after the beer has ceased working. BEER, MANAGEMENT OF. In cask.—The cellar in which beer is kept should be of an equal tempera- ture, ranging from 50 to 60 degrees. It is most important that the vent- peg be kept tightly in the cask; and when removed, to permit the beer to run, it should be carefully replaced. Unless strict attention be paid to this rule, beer will not remain sound or bright, especially during the summer months. When intended for immediate con- sumption, the cask should be tapped on delivery; but three days at least should elapse with the vent-peg eased, previous to any beer being drawn, otherwise it cannot be in a fit condition for use. In very hot weather, if there is no good cellar for keeping beer, the cask may be kept cool by having a flag of grass placed upon the top of it, and occasion- ally sprinkling the flag with cold water. Ln bottle. —Bottled ales should always be kept in an upright position, and ina warm temperature (about 60 degrees) ; after removal, the bottles should be allowed to stand for twenty-four hours, in order that the ale may become bright and recover its condition. To insure brilliant condition, it is re- commended that the contents of each bottle be carefully drawn off into a jug before being used, as, if poured from the bottle, only a portion is bright, the re- mainder becoming thick in consequence of being moved. BEER, TO PREVENT FROM GROWING FLAT. In a cask, containing 18 gallons of beer becoming vapid, put a pint of ground malt, suspended in a bag, and close the bung perfectly: the beer will be improved during the whole time of drawing it for use. BEER, SOUR. When beer is becoming sour, add to it some oyster-shells, calcined to white- Bishop. ness, or, in place thereof, a little fine chalk or whiting. Any of these will correct the acidity, and make it brisk and sparkling; but it should not be long kept after such additions, as it soon be- comes sour again. BELLADONWNA MIXTURE. To be taken as a preventive when fevers or any infectious complaints are prevalent. Extract Belladonna, 3yv. Aquze Cinnamomi, 3ij. Take 15 drops of the above in a tablespoonful of water every morning at 11 o'clock, for ten or twelve days. Children to have as many drops as they are years old. Sir JAMES CLARK, BELTS, RIFLEMEN’S. .~ To give a gloss to these belts, or any similar description of light leather, glaire should be used. This is simply the white of egg beaten up with an equal quantity of cold water, a little sugar- candy being added. This glaire is per- fectly transparent, dries in a few minutes, and is not rendered sticky by a hot hand, nor affected by the weather. BIRDLIME. Take any quantity of the middle bark of the holly. Boil it in water for several hours, until it becomes quite soft. Drain off the water, and place the holly bark in a hole in the earth, surrounded with stones; here let it remain to ferment; and water it, if necessary, until it passes into a mucila- ginous state. Then pound it well, and wash it in several waters. Drain it and leave it for four or five days to ferment and purify. BISHOP. Ingredients ; Two large lemons, 12 cloves, 4 pint of water, 4 0z. of cloves, 4 0z. of mace, } oz. of cinnamon, 4 oz. of ginger, 1 bottle of port wine, 4 1b. of sugar. Mode: Stick the cloves into one of the lemons, and roast it at some distance from a clear fire; boil the spices AND EVERY-DAY INFORMATION. 27 Bites and Stings. in the half-pint of water for half an hour. Then put into a saucepan over the fire, the bottle of wine; do not let it boil ; but, just before boiling, add the infusion of spices and the roasted lemon to it. Rub off the rind of the other lemon witk the 4 lb. of sugar, pour over it a little lemon-juice, and stir this into the wine. Serve it hot, and do not attempt to strain it. Another recipe.—Ingredients : 1 Se- ville orange, cloves, 2 bottles of red hermitage and 1 of hock, a stick of cinnamon, sugar to taste. AZode: Stick the Seville orange full of cloves and roast it for half an hour ; then put the wine and other ingredients into a sauce- pan; and when quite hot, but not boiling, pour them into a bowl and immerse the Seville orange init. Serve at once. Port and sherry may be used instead of hermitage and hock. Another recife.—Bishop may be concocted either with port or claret. To every bottle of wine allow 3 Seville oranges, 5 ounces of loaf-sugar, 3 cloves, an inch of cinnamon, the eighth of a nutmeg, and 2 allspice. The oranges should be baked in an oven until the rinds are crisp; then place them in a bowl, and make the wine and other ingredients boiling hot; pour over the oranges, and serve. BITES AND STINGS. Bites and stings may be divided into three kinds:—1. Those of insects. 2. Those of snakes. 3. Those of dogs and other animals. 1. The bites or stings of insects, such as gnats, bees, wasps, &c., need cause very little alarm, and are, gene- rally speaking, easily cured. They are very serious, however, when they take place on some delicate part of the body, such as near the eye, or in the throat. Zhe treatment is very simple in most cases; and consists in taking out the sting, if it is left behind, with a needle, and applying to the part a liniment made of finely-scraped chalk and olive-oil, mixed together to about the thickness of cream. Bathing the part bitten with warm ¥ Bites and Stings. turpentine or warm vinegar is also of great use. If the person feels faint, he should lie quietly on his back, and take a little brandy-and-water, or sal- volatile and water. When the inside of the throat is the part stung, there is great danger of violent inflammation taking place. In this case, from eight to twelve leeches should be immedi- ately put to the outside of the throat, and when they drop off, the part to which they have been applied should be well fomented with warm water. The inside of the throat is to be constantly gargled with salt and water. Bits of ice are to be sucked. Rubbing the face and hands well over with plain olive-oil before going to bed, will often keep gnats and mosquitoes from biting during the night. Strong scent, such as eau-de-Cologne, will have the same effect. 2. Bites of Snakes.—These are much more dangerous than the preceding, and require more powerful remedies. The bites of the different kinds of snakes do not all act alike, but affect people in different ways. Treatment of the part bitten: The great thing is to prevent the poison getting into the blood ; and, if possible, to remove the whole of it at once from the body. A pocket hand- kerchief, a piece of tape or cord, or, in fact, of anything that is at hand, should . be tied tightly round the part of the body bitten ; if it be the leg or arm, imme- diately above the bite, and between it and the heart. The bite should then be sucked several times by any one who is near. There is no danger in this, provided the person who does it has not got the skin taken off any part of his mouth. What has. been sucked into the mouth should be immediately spit out again. But if those who are near have sufficient nerve for the operation, and a suitable instrument, they should cut out the central part bitten, and then bathe the wound for some time with warm water, to make it bleed freely. The wound should afterwards be rubbed with a stick of lunar caustic, or, what is better, a solution of this—6o grains of lunar caustic dissolved in 1 oz, of water 28 DICTIONARY OF USEFUL RECIPES Bites and Stings —should be dropped into it. The band should be kept on the part during the whole of the time that these means are being adopted. The wound should afterwards be covered with lint dipped in cold water. The best plan, how- ever, to be adopted, ifit can be managed, is the following :—Take a common wine- glass, and, holding it upside down, put a lighted candle or a spirit-lamp into it for a minute or two. This will take out the air. Then clap the glass sud- denly over the bitten part, and it will become attached, and hold on to the flesh. The glass being nearly empty, the blood containing the poison will, in consequence, flow into it from the wound of its own accord. This process should be repeated three or four times, and the wound sucked, or washed with warm water, before each application of the glass. As a matter of course, when the glass is removed, all the blood should be washed out of it before it is applied again. Constitutional Treat- ment: There is mostly at first great depression of strength in these cases, and it is therefore requisite to give some stimulant ; a glass of hot brandy-and- water, or twenty drops of sal-volatile, is the best that can be given. When the strength has returned, and if the patient has not already been sick, a little mustard in hot water should be given, to make him so. If, on the other hand, as is often the case, the vomiting is excessive, a large mustard poultice should be placed over the stomach, and a grain of solid opium swallowed in the form of a pill, for the purpose of stopping it. Only one of these pills should be given by a non- professional person, In all cases of bites from snakes, send for a surgeon as quickly as possible, and act accord- ing to the above directions until he arrives. If he is within any reasonable distance, content yourself by putting on the band, sucking the wound, applying the glass, and, if necessary, giving a little brandy-and-water. 3. Bites of Dogs.—For obvious rea- sons, these kinds of bites are more fre- quently met with than those of snakes, Black Draught. The treatment is the same as that for snake-bites, more especially that of the bitten part. The majority of writers on the subject are in favour of keeping the wound open as long as possible. ‘This may be done by putting a few beans on it, and then by applying a large lin- seed-meal poultice over them. BITTER YEAST, TO CORRECT. Bake a piece of bread quite black, and while hot drop it into the yeast, or drop in a red-hot cinder, which will answer the same purpose. If the yeast be very bitter indeed, it may be sweet- ened by putting a little bran into a sieve and straining the yeast through it. Some persons always guard against bitterness by pouring cold water over the yeast some time before using it. The yeast will sink, when the water can be poured off, and the yeast will be purified. BLACK BEETLES, STROY. Mix wheat flour with a little crude mercury and sal ammoniac, into a paste, with honey. Strew some of this paste in their haunts ; the beetles will devour it and die. Another way.—Mix up some flour of malt with a little butter, adding to ita drop or two of oil of aniseed, and to every 4 ounces of this mix in I oz. of corrosive sublimate. Make it up into small balls and set them in places where the beetles abound. TO DE- BLACK DRAUGHT, THE COM- MON. Infusion of senna, 10 drachms; Ep- som salts, 10 drachms; tincture of senna, compound tincture of cardamums, compound spirit of lavender, of each 1 drachm. Families who make black draught in quantity, and wish to pre- serve it for some time without spoiling, should add about 2 drachms of spirits of hartshorn to each pint of the strained mixture, the use of this drug being to prevent its becoming mouldy or decom- AND EVERY-DAY INFORMATION. 29 Black Dye. posed. A simpler and equally effica- cious form of black draught is made by infusing 40z: of Alexandrian senna, 30z. of Epsom salts, and 2 drachms of bruised ginger and coriander-seeds, for several hours in a pint of boiling water, straining the liquor, and adding either 2 drachms of sal-volatile or spirits of hartshorn to the whole, and giving three tablespoonfuls for a dose to an adult. BLACK DYE, This dye is for either wool, hair, fur, or silk. Boil the articles for two hours in a decoction of nutgalls, and afterwards keep them for two hours more ina bath composed of logwood and sulphate of iron, kept during the whole time at a scalding heat, but not boiling. During the operation they must frequently be exposed to the air. The common pro- portions are five parts of galls, five of sulphate of iron, and thirty of logwood for every hundred yards of cloth. Some- times a little acetate of copper (verdi- gris) is added to improve the colour. Woollen cloth, before it receives a black colour, is usually dyed blue; this renders the colour much fuller and finer than it would otherwise be. If the cloth be coarse, the blue dye may be too expen- sive; in that case a brown colour is given by means of walnut-shells. Silk is dyed in the same manner as wool, except that, as it imbibes a larger quantity of tannin, the quantity of galls must be increased to twice as much, and the silk remain longer in the solution. BLACKING. 1. Ivory-black, 12 02.3; olive-oil, I oz.; treacle, 8 oz. ; gum-arabic in powder, 40z. ; vinegar, 2 quarts; sul- phuric acid, 140z. Mix the first four ingredients into a paste; then add gra- dually the vinegar, stirring the whole well together. Lastly add the sulphuric acid. —2. Ivory-black and brown sugar- candy, of each 20z. ; sweet oil, 1 table- spoonful ; add gradually 1 pint of cold vinegar, atid stir thé whole gently Blacking. till incorporated.—3. Ivory-black and treacle, of each $ 1b. ; sweet oil and oil of vitriol, of each I oz. Rub the first three together until the oil is per- fectly ‘‘killed,” then gradually add the vitriol, diluted with three or four times its weight of water; mix well, and let it stand some hours (say three or four), when it may be reduced to a proper consistence with water or sour beer.— 4. Gum-arabic, 8 oz. ; treacle, 2 oz. ; ink, 4 pint ; vinegar and spirits of wine, of each 20z. Dissolve the gum and treacle in the ink and vinegar; then strain, and add the spirits.—5. Ivory- black, in fine powder, 11b.; molasses, +lb.; sweet oil, 20z.; beer and vinegar, of each r pint. Rub together the first three until the oil be perfectly ‘‘ killed,” then add the beer and vinegar. Paste Blacking may be made as fol- lows :—I. Molasses, 1 lb.; ivory-black, 1}lb.; sweet oil, 20z. Rub together as before ; then add a little lemon-juice or strong vinegar.—2. Ivory-black, 2 lb.; molasses, Ilb.; olive-oil and oil of vitriol, of each $1b.; water, sufficient, as before. The manipulations required for paste and liquid blacking are the same, the difference in the two being the quantity of liquid added. Thus, by diluting paste blacking with water or beer bottoms, it may be converted into - liquid blacking of a similar quality, and, by using less fluid matter, the ingre- dients of liquid blacking will produce paste blacking. One thing must, how- ever, be observed ; and this is, that the ivory-black used for liquid blacking must be reduced toa much finer powder than for paste blacking, as, if this be not attended to, it will settle to the bottom, and be with difficulty diffused again through the liquid. For those persons who do not like the use of blacking containing oil of vitriol, there are recipes given, both for paste and liquid, without it. The vitriol, how- ever, greatly contributes to promote the shining properties of the blacking, and in small quantities is not so injurious to the leather as has been falsely repre- sented, as it wholly unites itself to the lime of the phosphate contained in the 30 DICTIONARY OF USEFUL RECIPES Black Ink. ivory-black, and is thus partly neutral- ized. This is the reason why lamp- black should never be employed for blacking, as it has no earthy base to absorb or neutralize the acid, which would then prove very hurtful to the leather. Oil of vitriol is now employed - in the manufacture of all the most cele- brated shining blackings. The addition of whites of eggs, isinglass, gum- arabic, and similar articles to blacking, always proves injurious, as they tend to stiffen the leather and to make it crack. ~ BLACK INK, CHEAP AND EX- CELLENT. Ingredients: 402. of bruised Aleppo galls, 2 oz. of gum-arabic, 13 grain green copperas, I} oz. of alum, 2 oz. of salt. Mode: Put the above ingredients into a stone bottle, and pour upon them one quart of soft water at boiling heat ; shake the bottle well and frequently. It is a good plan to cork the bottle and hang it at the back of a door which is frequently opened and shut. At the end of three weeks strain off the ink and bottle it, with a tablespoonful of brandy. Pour on the ingredients another pint of boiling soft water, which may remain in the bottle till needed. and then be strained off for use. This ink flows freely, and retains its blackness. BLACK KID BOOTS, TO RE- STORE THE COLOUR OF. Take a small quantity of good black ink, mix it with the white of an egg, and apply it to the boots with a soft sponge. BLACK LACE, TO REVIVE. Make some black tea about the strength usual for drinking, and strain it off the leaves. Pour enough tea into a basin to cover the quantity of lace, let it stand ten or twelve hours, then squeeze it several times, but do not rub it. Dip it frequently into the tea, which will at length assume a dirty appear- ance. Have ready some weak gum- water, and press the lace gently through Black Paper. it; then clap it fora quarter of an hour ; after which, pin it upon a towel in any shape which you wish it totake. When nearly dry, cover it with another towel, and iron it with a cool iron. The lace, if previously sound and discoloured only, will after this process look as good as new. BLACK LACE, Another Way. TO REVIVE, Wash the lace thoroughly in some good beer; use no gum-water; clap the lace well, and proceed with ironing and drying, as in the former recipe. BLACK LEATHER, TO RE- STORE THE POLISH OF. Make a varnish of the following z7- gvedients: 6 parts of eggs (the whole of a yolk), well beaten, 1 part of treacle, I part of isinglass, 5 parts of water, lamp-black. ode: Dissolve the isin- glass in the water, and then add to it the other ingredients, using sufficient lamp-black to give the required colour. This is also a very good varnish for dress-boots, BLACK PAPER, FOR TAKING IMPRESSIONS OF LEAVES, PLANTS, &c. &c. Take a sheet of white wove paper, oil it well with sweet oil, brushed lightly over it, leave it for a minute or two to soak, then carefully remove all superfluous oil with a clean brush, and hang up the paper in the air, not in the sunshine, to dry. As soon as the paper is tolerably dry, take a lighted candle (a common dip is best) or an oil-lamp, and hold the paper in a horizontal di- rection over the flame till it is perfectly blackened: this must be done carefully, for fear of burning. ode of using the paper: When impressions are to be taken, lay your leaves, &c, carefully on the oiled paper, and cover them with a piece of clean paper; rub this covering with your finger equally in all parts for about half a minute. Remove it, take up the leaves, &c., without disturbing the order, if they are joined together, AND EVERY-DAY INFORMATION. eet Black Reviver. and place them with the same side downwards on the book or paper on which you intend the impression to be made. Now cover the leaves, &c., with a piece of blotting-paper, and rub this with your finger for a short time. On removing the blotting-paper and the leaves, &c., you will find an impression of the latter superior to the finest en- graving. The most minute veins and hairs will be most accurately pencilled. After it has been well oiled and blacked, the same piece of paper will serve to take very many impressions. These impressions may afterwards be coloured according to nature, when a most beau- tiful effect will be given to them. BLACK REVIVER FOR CLOTH. Ingredients: Two oz. of blue galls, bruised ; logwood, sulphate of iron, su- mach, % oz. of each, 1 pint of vinegar. Mode: Macerate in a close vessel, with heat, for twenty-four hours; strain off the clear liquid, add the galls, and shake twice a day fora week. Keep in a corked bottle, and apply with a brush or sponge. This is improved by the addition of a little sugar and gum. BLACK REVIVER. Useful to renovate faded mourning dresses, old black coats, trousers, &c. Ingredients: 2 pints of water, 2 oz. of powdered Aleppo galls, 2 0z. of log- wood, I oz, of gum-arabic, I oz. of sulphate of iron. AZode: Boil the galls, logwood, and gum-arabic with 2 pints of water till it is reduced to 1 pint, then add the sulphate of ircn. BLACK REVIVER-— dry. When carpets are very dirty, they may be washed in the following manner :-— To every 2 gals. of boiling water add I oz. of yellow soap and 1 drachm of soda. Witha clean flannel wash the carpet well with the liquid; do a small piece at a time, and rinse well with clean hot water. When all has been gone over, the carpet should be left to dry. The colours will be greatly im- proved by afterwards rubbing it over with a clean flannel dipped in a strong solution of ox-gall and water. Another.—Ingredients: 1 Ib. of yellow soap, 4 lb. of soda, I oz. of nitric acid, 1 gallon of water.—Mode : First melt the soap and soda in an oven; then mix them well in the water. With a clean scrub-brush wash the carpet well from seam to seam with this mixture, and rinse it off quickly with clean soft water. Do E 2 52 DICTIONARY OF USEFUL RECIPES ee eee Carpets, to lay down. only a small piece of carpet at a time, and rub dry with a clean cloth as much as is washed. Another.—Boil an ox-gall with some fullers’-earth, scrub the carpet well with the mixture, and wipe it with dry cloths. The colours will come out as bright and fresh as when it was new. Care must be taken not to make the carpet too wet, as there is always danger of it shrinking and becoming too small for the room. It is safest, perhaps, to nail it down again while wet. Another.—Let the carpets first be well beaten and brushed to free them from all dust and dirt. Then scour them quickly with a solution of ox-gall, which will both extract grease and re- fresh the colours. One pint of gall in three gallons of soft water, warmed, will be sufficient for a large carpet. It is better not to mix the whole at once, but to do a portion of the carpet ata time, especially if it be a large one; for when the mixture in use gets cold and dirty it should be thrown away. Care must be taken that the carpet does not shrink in drying. It is best washed in the room, after it is nailed down. CARPETS, TO LAY DOWN. Great care is required in laying down anew carpet. This can hardly be well done without the aid of a proper carpet- fork or stretcher, which may be pur- chased for about 2s. 6d. at any iron- monger’s, and which will be found useful, though not so essentially neces- sary, when old carpets are taken up and put down again. Work the carpet the length way of the material, which ought to be made up the length way of the room. Nail one end all along, but do not nail the sides as you go along until you are quite sure that the carpet is fully stretched, and that there is no ruck anywhere in the length of it. CARRIAGES. The carriage is a valuable piece of furniture, requiring all the care of the most delicate upholstery, with the addi- tional disadvantage of continual expo- Carriages. sure to the weather and to the muddy streets. Carriages of all sorts should be care- fully cleaned before putting away. The coach-house should be perfectly dry and well ventilated, for the wood-work swells with moisture, and it shrinks also with heat, unless the timber has undergone a long course of seasoning : it should also have a dry floor, a boarded one being recommended. Carriages must be removed from the ammoniacal influence of the stables, from open drains and cesspools, and other gaseous influences likely to affect the paint and varnish. When the carriage returns home, it should be carefully washed and dried, and that, if possible, before the mud has time to dry on it. This is done by first well slushing it with clean water, so as to wash away all particles of sand, havirig first closed the sashes to avoid wetting the linings. The body is then gone carefully over with a soft mop, using plenty of clean water, and penetrating into every corner of the carved work, so that not an atom of dirt remains ; the body of the carriage is then raised by placing the jack under the axletree and raising it so that the wheel turns freely; this is now thoroughly washed with the mop until the dirt is removed, using a water- brush for corners where the mop does not penetrate. Every particle of mud and sand removed by the mop, and afterwards with a wet sponge, the car- riage is wiped dry, and, as soon after as possible, the varnish is carefully polished with soft leather, using a little sweet oil for the leather parts, and also for the panels, so as to check any ten- dency of the varnish to crack. Stains are removed by rubbing them with the leather and sweet oil; if that fails, a little Tripoli powder mixed with the oil will be successful. An excellent paste for the leather- work of carriages is made by melting 8 lb. of yellow wax, stirring it till com- pletely dissolved. Into this pour 1 Ib. of litharge of the shops, which has been pounded up with water, and dried and sifted through a sieve, leaving the t AND EVERY-DAY INFORMATION. 53 Carriages. two, when mixed, to simmer on the fire, stirring them continually till all is melted. When it is a little cool, mix this with 13 1b. of good ivory-black ; place this again on the fire, and stir till it boils anew, and suffer it to cool. When cooled a little, add distilled tur- pentine till it has the consistence of a thickish paste, scenting it with any essence at hand, thinning it when ne- cessary from time to time, by adding distilled turpentine. When the leather is old and greasy, it should be cleaned before applying this polish, with a brush wetted in a weak solution of potass and water, -washing afterwards with soft river- water, and drying thoroughly. If the leather is not black, one or two coats of black ink may be given before apply- ing the polish. When quite dry, the varnish should be laid on with a soft shoe-brush, using also a soft brush to polish the leather. When the leather is very old, it may be softened with fish-oil, and, after putting on the ink, a sponge charged with distilled turpentine may be passed over it to scour the surface of the leather, which should be polished as above. for fawn or yellow-coloured leather, take a quart of skimmed milk, pour into it Ioz. of sulphuric acid, and, when cold, add to it 40z. of hydro- chloric acid, shaking the bottle gently until it ceases to emit white vapours ; separate the coagulated from the liquid part, by straining through a sieve, and store it away till required. In applying it, clean the leather by a weak solution of oxalic acid, washing it off imme- diately, and apply the composition when dry with a sponge. Wheel-grease is usually purchased at the shops ; but a good paste is made as follows :—Melt 80 parts of grease, and stir into it, mixing it thoroughly and smoothly, 20 parts of fine black lead in powder, and store away in a tin box for use. This grease is used in the Mint at Paris, and is highly approved. In preparing the carriage for use, the whole body should be rubbed over with Casks for Wine, &c. a clean leather and carefully polished, the iron-work and joints oiled, the plated and _ brass-work occasionally cleaned, the one with plate-powder, or with well-washed whiting mixed with sweet oil, and leather kept for the pur- pose, the other with rottenstone mixed with a little oil, and applied without too much rubbing, until the paste is re- moved ; but, if rubbed every day with the leather, little more will be required to keep it untarnished. The linings require careful brushing every day, the cushions being taken out and beaten, and the glass sashes should always be bright and clean. The wheel-tires and axletree must be carefully seen to, and greased when required, the bolts and nuts tightened, and all parts likely to get out of order examined. CARVING. To carve well is the result of ex- perience. It does not depend so much upon strength of wrist as upon skill, and that amount of practice which shall teach us where exactly to place the knife. We have seen the most delicate ladies carve beautifully, while the strong arms of the opposite sex have failed altogether in the operation. In Mrs. Beeton’s ‘‘ Dictionary of Domes- tic Cookery” will be found very explicit instructions for the carving of all things (whether fish, flesh, or fowl) that come to table; it is therefore only necessary here to remark how essential it is that all masters and mistresses should be able to carve neatly, for bad carying not only has a bad appearance, but it is attended with great waste. Cooks also should be instructed to carve properly. Nothing is more disagreeable than to find in hashes, stews, fricassees, &c., the limbs of poultry, &c., badly divided, and pieces of small bone cut through and appearing where they ought not. It is obvious to remark that good knives are quite essential to good carving. CASKS FOR WINE AND BEER, MANAGEMENT OF. New casks fresh from the coopers 54 DICTIONARY OF USEFUL RECIPES Castor-Oil. should stand two or three days filled with clean cold water, and then be well scalded out before using. Old casks, as soon as the wine or beer is drawn off, should either be corked closely until there is a convenient opportunity for washing them, or scalded out at once, and laid by in a dry place until they are again wanted. Just before using they must be looked to and scalded out again. If the casks are very musty, they may be sweetened by washing them out first with a little sulphuric acid and then with clean water. After this operation they should be scalded several times with fresh water. If the casks are very large, the expense of sulphuric acid may be avoided by un- heading them and whitewashing them throughout with quicklime, or they can be rendered perfectly sweet by being smoked with sulphur mixed with a little nitrate of potash. In all these casks great care must be taken that the casks are well scalded with clean water. It is a good plan to use a piece of clean iron chain to shake about inside the cask while washing it out. CASTOR-OIL. This is a most excellent and safe medicine. Be careful to procure the best. The dose according to age is as follows :—Half a teaspoonful for an in- fant, and increasing gradually up to three teaspoonfuls for children from one to eight or ten years old; beyond this age a tablespoonful or more may be administered. It is best taken floated in a wineglass on the top of water, milk-and-water, or weak brandy- and-water. No tastewill be experienced if the patient holds his nose while taking it. CAUSTIC STAINS, REMOVE. 1. Take of chloride of mercury, 2 drachms ; hydrochloric acid, 2 drachms ; dissolve. ‘This must be ap- plied to the stain with a camel-hair pencil, and the linen, paper, &c., im- mediately plunged into water, when the stain will be removed, Let it be bg © | Cement, Fireproof, &c. afterwards dried in the sun.—2. If a small piece of the iodide of potassium is rubbed on the part (which must be previously wet), it will immediately © decompose the blackened oxide, and convert it into the iodide of silver, which is soluble in water, and conse- quently may be discharged by washing. The above process will answer equally as well for linen, muslin, &c. Hot water dissolves the iodide much quicker than cold. CAYENNE PEPPER. This powerful pepper enters so largely into consumption in some fami- lies that it is very desirable to obtain it genuine, especially as experience has proved that few things are adulterated more frequently and with more in- jurious substances. Almost all the highly-coloured cayenne pepperismixed largely with red lead and vermilion ; substances of which Dr. Hassall re- marks that they are ‘‘ both character- ized by a disposition to accumulate in the system, and finally to produce symptoms of a very serious nature, Thus it is that, however small the dose taken from day to day, the constitution is sure at last to suffer.” CELERY-SEED. When fresh celery cannot be pro- cured for the flavouring of soups, gravies, &c., celery-seed may be used instead. A teaspoonful of seed will have the same effect as a fine root of celery, and no one, we are persuaded, would be able to detect any difference between the use of seed and the fresh vegetable. CEMENT, FIREPROOF AND WATERPROOF— Useful for damp floors and the walls of buildings, also for the sides of fur- naces.—lugredients for the first powder: I part of the purest limestone and 2 parts of clay.—For the second powder: I part of gypsum and 2 parts of clay, ~— Mode: Calcine the limestone and reduce it to a very fine powder. Well bake the clay, and pulverize that also. Mix AND EVERY-DAY INFORMATION. 55 Cement for Aquariums, them together. Next calcine and pul- verize the gypsum; also bake and pulverize the clay, and mix them. Work these two powders well into each other. so as to form a perfect mixture. When required for use, make the mix- ture into a thick paste by working it up gradually with about a fourth part ofits weight of water. Rub it on evenly, like Portland or Roman cement : while moist, any colouring may be worked into it. This cement will dry as hard as the hardest stone, and is very durable. CEMENT FOR AQUARIUMS. 1. Mix boiled linseed-oil, litharge, red and white lead together, to a pro- per consistence, always using the larger proportion of white lead. This com- position may be applied to a piece of flannel and fitted to the joints.—2. A more powerful cement is composed in the proportion of 20z. of sal-ammo- niac and 40z. of sulphur, made into a stiff paste with a little water. When the cement is wanted for use, dissolve a portion of the paste in water rendered slightly acid, and add a quantity of iron turnings or filings sifted or powdered, to render the particles of uniform size. This mixture will in a short time be- come as hard as ‘stone.—3. Make a mixture of a solution of 8 oz. of strong glue and Ioz. of varnish of linseed- oil, or $0z. of Venice. turpentine, which are to be boiled together, agi- -tating all the time, until the mixture becomes as complete as possible. The pieces to be cemented ought to be kept in conjunction for forty-eight or sixty hours, CEMENT FOR CHINA. Beat some common flint glass to the finest powder in a mortar, and mix it into a paste with white of egg; paint the edges of the china with this paste ; fix them well together and leave them to dry. Another. — Powdered oyster - shell mixed with white of egg to the con- sistence of paint is another excellent ~cement for broken china. Oyster-shells may be powdered by being burnt in a fierce fire till red-hot, They should Cement for Ornaments. then be taken out, all the black part should be scraped away, and the white part pounded in a mortar, and after- wards sifted to the finest powder. CEMENT FOR ELECTRICAL APPARATUS. Ingredients: 24\b. of resin, 4 lb. of bees-wax, 4 lb. of red ochre, I oz. of plaster of Paris. Melt these in a pipkin over a fire, stirring them well together. Apply the cement where needed with a soft brush. CEMENT FOR HOT-WATER JOINTS, &c. Ingredients: 4 pint of milk, 4 pint of vinegar, 4 eggs, and a little quicklime. —Mode: Boil the milk, add to it the vinegar to curdle it; strain off the whey and mix it with the eggs, beating them well together. Dust into this, through a fine sieve, sufficient quicklime to make the consistence of a thick paste. Use this paste as a cement to stop cracks which are exposed to the action of water, and fire also. It will answer admirably. © CEMENT FOR JOINTS IN COPPER. Mix some quicklime into a paste with ox-blood, and apply it fresh to the joints before they are put together. The joints must be riveted at once, as the cement soon hardens, ‘This is a cheap cement, and very effectual. CEMENT FOR ORNAMENTS OF DERBYSHIRE SPAR, OR OTHER SIMILAR SUB- STANCES. Ingredients: '7 parts resin, I part bees-wax, 2 parts plaster of Paris.— Mode: Melt these together. Heat the edges of the pieces of broken spar till they are hot enough to melt the cement. When they are each smeared with it, press them together and leave them tied up for a short time. When any defi- ciencies are to be made good, increase the quantity of plaster of Paris and colour it accordingly. Sulphur placed between the heated surfaces of broken 56 DICTIONARY OF USEFUL RECIPES Cement for Precious Stones. stone ornaments makes also a very good cement, CEMENT FOR PRECIOUS STONES. When precious stones are broken, apply mastich to the fragments, which should be sufficiently heated to melt this resin. Then press the pieces well together, and force out and wipe away all excess of mastich. CEMENT FOR STEAM EN- GINES, OR FOR IRON- WORK GENERALLY, EX- POSED TO THE ACTION OF HOT WATER. Lngredients: 2 oz. of sal-ammoniac, 1 oz. of flowers of sulphur, 16 oz. of cast- iron filings. —JZode: Mix these well together by rubbing them in a mortar, and keep this mixture quite dry. When a leakage is to be stopped, take 1 part of the mixture and 20 parts of clean iron filings; mix them as before in a mortar. When thoroughly mixed, add just enough water to make a thick paste, and apply this to the joints and cracks. This cement answers admirably. A chemical action follows the application of it; sulphuret of iron is slowly formed, and the cement so amalgamates in hardening that all fear of leakage in the same place is taken away. CEMENT FOR STONE CIS- TERNS TO HOLD WATER. Take litharge, red and white lead, and boil them in a sufficient quantity of lin- seed-oil to make a thick paste. Place this paste on flannel or linen rag and put it between the joints, or work it into the cracks with a knife or other tool, before they are clamped together. CEMENT, VERY STRONG AND USEFUL FOR CHINA AND GLASS. Dissolve isinglass in proof spirit, and add to it a little resin varnish. When wanted for use, set the bottle in hot water to soften the cement. A nother, most valuable and useful: no housekeeper should be without it. It serves for mending china, glass, marble, Chalk Drawings. metals, and wood.—J/ugredients: 402. of rough Russian isinglass, 4 0z. of the strongest pure pyroligneous acid.— Mode: Dissolve the isinglass in the acid so as to make when dry a stiff jelly: if not stiff enough, more isinglass may be added. The cement should be kept in a wide-mouthed glass bottle, with a cover that fits on the outside of the neck. A cork, or glass stopper, fitting inside, is almost certain to be fixed by the strength of the cement. Articles mended with the cement are safe in hot water. CHALK DRAWINGS, TO SET. To set chalk drawings effectually isa difficult and delicate operation, for they will not bear the brush; nor can they, without great danger of smearing, have any liquid poured or floated over them. The only safe method is the previous preparation of the paper by washing it over with a strong solution of isinglass. As soon as it is quite dry, the surface of it is in as good a state as ever to receive the chalk drawing, and after this is finished, the paper should be inverted and held horizontally over steam. The process of setting is this—the steam melts.the isinglass size in the paper, which absorbs the charcoal or crayon, and sets the drawing as it dries. ‘This setting may be repeated several times during the progress of a drawing, for each operation increases the effect. Another.—Mix 5 parts of strong melted gum-arabic or isinglass and I2 parts of water; again mix 4 parts of Canada balsam and 5 parts of turpentine. Lay the drawing on its face, carefully avoiding all rubbing, and give the back of it two or three coats of the first of these mix- tures; when quite dry, turn the draw- ing with the chalk upwards and give this side one or two coats also. The chalk being partially set by the dressings on the back, it will not rub off if done with a light hand. When this last coating is quite dry, the surface can, if thought desirable, be brushed over lightly with the Canada balsam and turpentine, which will render the draw- ing quite permanent. AND EVERY-DAY INFORMATION. 57 Chalk Powders. CHALK POWDERS FOR DIARRAGA. Ingredients : 40z. of prepared chalk, 5 grains of powdered opium, 1 drachm of aromatic spices mixed, 1 drachm of powdered white sugar.—J/ode: Mix the ingredients, and for a dose give 20 to 30 grains of the mixture, according to age, three or four times a day. These powders are very beneficial in all cases of acidity. They are best taken in cin- namon or peppermint water. CHAPPED HANDS. If the hands are washed in soft water with the best honey soap, and well rubbed dry with a soft towel, they need never be chapped. It is generally im- perfect and careless washing which causes this inconvenience. When the hands are badly chapped, rub them two or three times a day with lemon-juice, or rub them over occasionally with an ointment made of fresh hog’s-lard washed in rose or elder-flower water, a spoonful of honey, two spoonfuls of fine oatmeal well beaten up with the yolks of two new-laid eggs ; or a useful mash for chapped hands may be made by adding 14 grains of sulphuric acid to I pint of rose-water and 4 oz. of oil of almonds well shaken together, and when used diluted with a little water. CHAPPED HANDS, VENT. Wash them once a day with a little flour of mustard, or in bran and water, boiled together. Zo Cure: Wash them with soft soap mixed with red sand ; or wash them in sugar-and-water, or rub them occasionally with lemon- juice. CHAPPED HANDS AND FACES. Put 3 to 6 drops of glycerine into the water before washing the hands and face; or, if only washing the hands, drop ene drop into the palm of the hand after washing off the soap; rub all over the hands and wrists, and then dry thoroughly. Glycerine protects the skin from the strongest frost, TO PRE- Character of Servants. Another.—Pure olive-oil, I oz.; yel- low beeswax, 4 drachm. Melt the beeswax in the oil, with a gentle heat, in a sand or water bath, and when melted, stir in new honey, 1 drachm ; white flowers of zinc, 4 drachm: keep stirring till cold. After well washing and drying the skin, a little of this cerate should be gently but briskly rubbed into the part with the palm of the opposite hand, so as to reach the bottom of the cracks, and then wiped off with a dry towel, leaving no trace of grease on the skin. ‘This process should be repeated at bedtime, or be- fore sitting near the fire. CHAPPED LIPS, SALVE FOR. Ingredients: Equal parts of tincture of roses, mucilage of quinine seeds, and virgin wax. JZode: Place these ingre- dients in a clean glazed jar, with a cover to it; set the jar in a stewpan, with water reaching halfway up the jar ; let it simmer by the side of the fire for ten minutes. In this time the wax will be dissolved, and the whole must be stirred well together, and left to cool. CHARACTER OF SERVANTS. This subject is one of the greatest importance, both to the heads of fami- lies and to servants themselves. Itisa great mistake to suppose that masters and mistresses are bound to give such characters to servants leaving them as shall procure for them other situations ; they are not bound, either legally or morally, to do anything of the kind; they are only bound to speak the truth. Nor can servants claim, as many fool- ishly imagine, the character that their masters or mistresses had with them— all such communications are private and privileged. And, unless it can be proved that the true character is being withheld, and false statements made from any vindictive feeling, servants have no redress. Happily for them, however, the proof is a very easy one, and they may be quite sure that the truth will prevail. If they apply for a character, no master or mistress can 53 DICTIONARY OF USEFUL RECIPES Character of Servants. refuse to state what they know about them; but they are bound to dis- close all facts which might fairly be supposed to weigh with or influence another in engaging or rejecting them. The suppression of the truth is equally wrong as an untrue statement.’ The penalties attached to the giving of false characters are very severe. By the 32 Geo. III. cap. 56, ‘‘ For Preventing the Counterfeiting the Certificates of the Characters of Servants,” magistrates are empowered, upon information being laid before them, not only to inflict certain penalties and punishment upon parties who personate masters and give false characters with servants, but also upon those who, though they really have been masters, wilfully make false state- ments in writing as to the time and par- ticulars of the service or the character of the servant; and also upon those who personate servants or falsely state that they have been in particular services, or deny that they have been in such employments as they really have filled. Independently of the provisoes of this statute, a person who wilfully gives a false character with a servant is liable to an action at the suit of the party who has been induced by the false cha- racter to employ the servant, for any damages which he may suffer in conse- quence of employing him. Thus when a person was induced by a false cha- racter to employ a servant who after- wards robbed him to a large amount, and was convicted of the robbery, the master was held to be entitled to re- cover to the extent of his loss from the party who gave the false character. And very properly so, for it is a most unjustifiable thing to expose our neigh- bour to the chance of being wronged. It is very much to be regretted that through timidity and mistaken kind- ness, this important duty of speaking the truth in reference to servants’ cha- racters is so often neglected. It is quite as much to the interest of servants as of masters and mistresses that true and faithful characters should be given. If the truth were always told, as the law requires it should be, servants ‘has reference. Cherry Brandy. would find it their interest to conduct themselves with propriety, and to seek to gain the approval of their employers; respectable servants would reap the ad- vantage of their respectability and no longer find themselves on a level, as is too often the case, with the worthless and disreputable. Though, in one sense, it may be de-: sirable to have in writing the character of the individual whom we are taking into our house, in another sense, all written characters are more or less ob- jectionable. They do not afford that. precise information which may be elicited by a personal interview; nor can we on all occasions be quite cer- tain as to the genuineness and authen- ticity of the written communication, or the identity of the parties to whom it Those masters and mis- tresses act most prudently who refuse written characters altogether. CHEESE. Cheese that is too new may be ri- pened rapidly by placing it in a damp warm cellar. It may also be brought forward by being kept, while in use, with a damp-cloth round it. ‘This is of great advantage in the case of an unripe stilton. CHEEBSE,TO PRESERVE FROM MITES. Paste the cheese over with coarse brown paper, so as to cover every part of it. CHERRY BRANDY. Ingredients: 6 lb, of -morella cher- ries, 2 lb. of bitter almonds, 3 lb. of powdered loaf-sugar, 3 bottles ofbrandy. Draw the stones from the cherries and put them into a stone jar. Bruise the stones and put them in also; also the almonds blanched and the sugar. Cover the jar over, and let it stand for one month; then strain it off clear, pass it through blotting-paper, and bottle it. Another way.—Putintoa wide-necked bottle as many morella cherries as it will hold. Theyare best cut from the tree di- rectinto the bottle with a pair of scissors, rr AND EVERY-DAY INFORMATION 59 Chicken-pox. Put in a few kernels from peach or nectarine stones, or a few bitteralmonds, and fill up the bottle with good French brandy. Cork it down and leave it for a month ; then add 4} lb. of loaf- sugar to every pint of brandy. CHICKEN -POX, OR GLASS- POX; AND COW-POX, OR VACCINATION. Chicken-pox, or glass-pox, may, in strict propriety, be classed as a mild variety of small-pox, presenting all the mitigated symptoms of that formidable disease. Among many physicians it is, indeed, classed as small-pox, and not a separate disease ; but as this is not the place to discuss such questions, and as we profess to give only facts, the result of our own practical experience, we shall treat this affection of glass-pox or chicken-pox, as we ourselves have found it, as a distinct and separate disease. Chicken-pox is marked by all the febrile symptoms presented by small- pox, with this difference, that, in the case of chicken-pox, each symptom is particularly slight. The heat of the body is much less acute, and the prin- cipal symptoms are difficulty of breath- ing, headache, coated tongue, and nausea, which sometimes amounts to vomiting. After a term of general ir- ritability, heat, and restlessness, about the fourth day, or between the third and fourth, an eruption makes its ap- pearance over the face, neck, and body, in its first two stages closely resembling small-pox, with this especial difference, that whereas the -pustules in small-pox have flat and depressed centres—an in- fallible characteristic of small-pox—the pustulesin chicken-pox remain globular, while the fluid in them changes from a transparent white to a straw-coloured liquid, which begins to exude and dis- appear about the eighth or ninth day, and, in mild cases, by the twelfth de- squamates, or peels off entirely. There can be no doubt that chicken- pox, like small-pox, is contagious, and under certain states of the atmosphere | Chickens. becomes endemic. Parents should therefore avoid exposing young child- ren to the danger of infection by taking them where it is known to exist, as chicken-pox, in weakly constitutions, or in very young children, may super- induce small-pox, the one disease either running concurrently with the other, or discovering itself as the other de- clines. ‘This, of course, is a condition that renders the case very hazardous, as the child has to struggle against two diseases at once, or before it has re- cruited strength from the attack of the first. Treatment: In all ordinary cases of chicken-pox—and it is very seldom it assumes any complexity—the whole treatment resolves itself into the use of the warm bath and a course of gentle aperients. The bath should be used when the oppression of the lungs ren- ders the breathing difficult, or the heat and dryness of the skin, with the un- developed rash beneath the surface, shows the necessity for its use. As the pustules in chicken-pox very rarely run to the state of suppuration, as in the other disease, there is no fear of fitting or disfigurement, except in very severe forms, which, however, happen so seldom as not to merit ap- prehension. When the eruption sub- sides, however, the face may be washed with elder-flower water, and the routine followed which is prescribed in the con- valescent state of small-pox. CHICKENS, YOUNG. These, when first hatched, especially if the brood be an early one, will re- quire a great deal of care. A few bread- crumbs or a little soft boiled rice should be their first food. Some very success- ful rearers of poultryalways give a very small peppercorn to each chicken within a few hours after it is hatched: others with equal success boil a bunch of stinging nettles and chop them very fine to mix with their food. When placed out, the coop should be set upon short grass on which a little sand has been sprinkled, and it must be carefully screened from rain and cold winds. 60 DICTIONARY OF USEFUL RECIPES Chicory in Coffee. CHICORY IN COFFEE, TO DETECT. If a sample of ground coffee is sus- pected of having chicory mixed with it, take a wine-glassful of cold water, shake some of the suspected mixture upon the surface of it. Ifit be pure coffee, it will float, and scarcely tinge the water; if adulterated, the coffee will float, but the chicory will sink to the bottom of the glass and give a deep red tinge to the water. Or throw some of the mixture into a glass of cold water, and if a deep red tinge be produced immediately, there can be no doubt that chicory has been introduced. The former method, however, is the best, as the proportion of chicory may be detected by it. CHILBLAINS. Exercise and whatever promotes a healthy circulation are the best pre- ventives of chilblains. Ofremedies any of the following may be employed :—Rub the chilblains with a cut onion before the fire, or with a mixture of 1 oz. of cam- phorated spirits of wine and 4 oz. of liquid subacetate of lead; or apply frequently to the chilblains with a camel-hair brush a lotion made of 1 drachm of iodine dis- solved in 3 oz. of spirits of wine; or put a teaspoonful of alum into halfa teacupful of milk; let it curdle by the side of the fire, and rub the chilblains with it at bedtime; or rub the feet and hands generally with a brine which comes from slices of a common white turnip sprinkled with salt. The best chilblain embrocation which we have met with is one made and sold by Mr. Pitts, chemist, St. Giles’s, Norwich, price Is. A nother.—These painful inflammatory swellings generally attack the toes, heels, and fingers, and are attended with an intolerable degree of itching. In common cases the following treatment should be pursued :—As soon as any part becomes affected, rub it with spirits of rosemary, or aromatic cam- phorated cream ; afterwards apply pieces of soft linen, moistened with camphorated spirits, soap liniment, Chimney on Fire. camphor liniment, &c. When the swellings break or ulcerate, apply poultices and emollient ointment for a few days. Equal quantities of sweet oil, lime-water, and proof spirits form an excellent application for chilblains. | Another.—As a preventive to chil- blains put the hands and feet once or twice a week into hot water, into which two or three handfuls of salt have been thrown. ‘This may also be used as a remedy for chilblains. Another remedy is to boilsome turnips. Mash them, and bury the hands and feet in them as hot as can be borne at bedtime. After a few nights all irritation will cease. A useful embrocation may be made by dissolving 2 drachms of acetate of lead in half a pint of cold water, adding a glass of brandy or rum, and mixing all well, or by mixing. together }0z. of liquor of subacetate of lead and 1 oz. of camphorated spirits of wine. Another.—To Allay the Itching of Chilblains.—Make a lotion of the fol- lowing ingredients :—1 part of hydro- chloric acid in $ parts of water. Apply this lotion to the chilblains on going to bed ; but by no means use it if the skin be broken. Liniment for Chilblains. — Ingre- dients: 1 teaspoonful of flour of mustard, half a pint of spirits of tur-. pentine.—JZode: Infuse the mustard in the turpentine, shake it well during twenty-four hours; then strain it off quite clean through muslin. Apply the clear liquid to the chilblains and rub it well in. Poultice for Chilblains.—Bake a common white turnip and scrape out the pulp ; mix it with a tablespoonful of salad-oil, one of mustard, and one of grated horseradish. In this way form a poultice and apply it to the chilblains on a piece of linen rag. CHIMNEY ON FIRE, TO EX: TINGUISH. As soon as the fire is discovered, shut every door and window to exclude draught. A wet blanket held before the fireplace is a most effectual method of accomplishing this, A quantity of AND EVERY-DAY INFORMATION. 61 Ching-ching. salt thrown on the fire in the grate of the chimney will very much assist in extinguishing the flames by causing the soot to fall. A double-barrelled gun fired up the chimney while the blanket is held up will also, by the concussion of air, bring down most of the soot. If it is practicable to reach the outside of the chimney, the top of it should be covered over with slates or tiles till the fire dies out. Another.—Throw a handful of flour of sulphur upon the fire, and cut off all bottom-draught by putting a board or wet blanket before the chimney ; or, if it be a register stove, shut the re- gister. If the top of the chimney be also closely covered, the fire will soon burn itself out. CHING-CHING, an American Drink. Ingredients: 1 orange sliced, 3 or 4 drops of essence of cloves, 3 or 4 oz. of peppermint, 3 or 4 lumps of sugar, I tumbler of shaved or broken ice, quarter of a pint of old rum.—J/ode: Put all together into a large tumbler, stir for a minute or two, then drink through a straw or not, as preferred. CHINTZ, TO WASH SO AS TO PRESERVEITS GLOSS AND BEAUTY. Take 2lb. of rice and boil it in 2 gallons of water till soft; when done, pour the whole into a tub; let it stand till about the warmth you in general use for coloured linens ; put the chintz in, and use the rice instead of soap ; wash the chintz in this till the dirt appears to be out ; then boil the same quantity as above, but strain the rice from the water, and mix it in warm water. Wash it in this till quite clean ; afterwards rinse it in the water the rice was boiled in. This will answer the end of starch, and no wet will affect it, as it will be stiff while itis worn. Ifa gown, it must be taken to pieces, and when dried, hang it as smooth as pos- sible ; after dry, rub it with a smooth stone, but use no iron, Choke-damp. CHLORIDE OF LIME. This is veiy useful to counteract disagreeablesmells and as a disinfectant. It should be put into small earthen pans, and set where needed. Of course, it will require occasional renewing. This useful disinfectant should be kept in every house to purify a sick- room, and to remove all unpleasant smells. Tainted garments may be rendered harmless by .sprinkling them with a weak solution of it; and a piece of sponge dipped in this solution and held to the nose will enable any one with comparative safety to enter a foul sewer. CHOCOLATE DROPS. Scrape chocolate to powder, and add pounded sugar in the proportion of 2 oz. of chocolate to 1lb. of sugar; make it into a paste with clean water ; put it into a stewpan with a lip to it, not more than three-parts filled, and place it over a hot-plate, stirring it with a spoon; when it almost boils, take it from the fire and continue to stir it, till it is of a proper consistence. Have ready a clean smooth tin plate, and on this drop the chocolate. It isa good plan to regulate the falling of the drops from the lip of the pan by means of a small piece of wire; when cold, remove the drops with a knife. If there is any danger of sticking, rub the tin plate lightly over with a rag that has been wetted with sweet oil. CHOKE-DAMP. This poisonous gas is met with in rooms where charcoal is burnt, and where there is not sufficient draught to allow it to escape; in coalpits, near limekilns, in breweries, and in rooms and houses where a great many people live huddled together in wretchedness and filth, and where the air in conse- quence becomes poisoned. ‘This gas gives out no smell, so that we cannot know of its presence. A candle will not burn in aroom which contains much of it. —Z fects: At first there is giddiness, and a great wish to sleep; after a little time, or where there is much of it pre- 62 DICTIONARY OF USEFUL RECIPES Choke-damp. sent, a person feels great weight in the head, and stupid ; gets by degrees quite unable to move, and snores as if in a deep sleep. The limbs may or may not be stiff. The heat of the body remains much the same at first.—7Zveatment : Remove the person affected into the open air, and, even though it is cold weather, take off his clothes. Then lay him on his back, with his head slightly raised. Having done this, dash vinegar- and-water over the whole of the body, and rub it hard, especially the face and chest, with towels dipped in the same mixture. The hands and feet also should be rubbed with a hard brush. Apply smelling-salts to the nose, which may be tickled with a feather. Dash- ing cold water down the middle of the back is of great service. If the person can swallow, give him a little lemon- water or vinegar-and-water to drink. The principal means, however, to be employed in this, as, in fact, in most cases of apparent suffocation, is what is called artificial breathing. This opera- tion should be performed by three per- sons, and in the following manner :— The first person should put the nozzle of a common pair of bellows into one of the patient’s nostrils; the second should push down, and then thrust back, that part of the throat called ‘* Adam’s apple;” and the third should first raise and then depress the chest, one hand being placed over each side of the ribs. These three actions should be performed in the following order :—First of all, the throat should be drawn down and thrust back ; then the chest should be raised, and the bellows gently blown into the nostril. Directly this is done, the chest should be depressed, so as to imitate common breathing. ‘This pro- cess should be repeated about eighteen times a minute. The mouth and the other nostril should be closed while the bellows are being blown. Persevere, if necessary, with this treatment for seven or eight hours—in fact, till abso- lute signs of death are visible. Many lives are lost by giving it up too quickly. When the patient becomes roused, he is to be put into a warm bed, and a Cistern Filters. little brandy-and-water, or twenty drops of sal-volatile, given cautiously now and then. This treatment is to be adopted in all cases where people are affected from breathing bad air, smells, &e. &e. CHOLERA MIXTURE. Ingredients : Confection aromatic, 1 drachm ; prepared chalk, I drachm; powdered gum-arabic, 1 drachm ; pi- mento-water, 2 0Z.; pure water, 4 OZ. 5; laudanum, 40 drops.—Dose: A grown person to take two tablespoonfuls for the first dose, and one tablespoonful after every motion. Dose for a child between five and ten years of age, one teaspoonful. CIDER VINEGAR. - The poorest cider will answer for vinegar, in the making of which proceed thus : First draw off the cider into a cask that has had vinegar in it before, if you have such a one; then put into it some of the apples that have been pressed : 'if the cask be placed in the sun, in two weeks the vinegar may be drawn off into another cask, fit for use, CINNAMON CORDIAL. This is seldom made with cinnamon, but with either the essential oil or bark of cassia. It is preferred coloured, and therefore may be very well prepared by simple digestion. If the oil be used, one drachm will be found to be enough for two or three gallons of spirit. The addition of two or three drops each of essence of lemon and orange-peel, with about a spoonful of essence of carda- moms to each gallon, will improve it. Some persons add to the above quan- tity 1 drachm of cardamom-seeds and I oz, each of dried orange and lemon- peel. One ounce of oil of cassia is con- sidered to be equal to 8 Ib. of buds, or bark. If wanted dark, it may be coloured with burnt sugar. The quan- tity of sugar is 14 1b. to the gallon. ‘ CISTERN FILTERS. These are very useful and efficient appliances, and no cistern, the water of AND EVERY-DAY INFORMATION. 63 Claret-Cup. which is used for drink or cookery, should ever be without them. The filter is a patent, known as Danchell’s patent, and belongs to the London and General Water-purifying Company; but it is by no means expensive, and may be attached to any cistern. If it be neces- sary to use cistern water, and to have it filtered, it is far better to have the filter attached to the cistern than to depend upon any other plan. Servants, from carelessness or forgetfulness, may omit to fill the ordinary filter at the proper time, and when water is required no filtered water may be procurable: the only safeguard against the use of impure water is to subject the whole domestic supply of the cistern to the filtering process, and this is most simply and effectually done by the use of the cis- tern filter. CLARET-CUP. Ingredients: 1 bottle of claret, } pint of spring water or seltzer water, 2 table- spoonfuls of powdered sugar, 12 cloves, a little grated nutmeg, the rind of I lemon, 1 glass of brandy, a sprig of borage.—Mode: Peel the lemon very thinly and put the peel with the cloves and nutmeg and sugar into a bowl or jug ; pour the water upon them, and stir till the sugar is melted. Then add the claret, and just before the cup is wanted, add the brandy and throw in a sprig of borage. Set the jug in ice for summer drink, or add a small lump to the cup. CLARIFYING LIQUORS WITH BURNT CLAY. Burnt clay is a very effective means of clarifying wine, liquors, beer, vine- gar, and cider. Broken flower-pots, or any unglazed pottery-ware free from lime, may be made use of. These matetials must be finely powdered in a mortar, and washed with water; let them rest for one hour, and decant the water containing the finely-distributed dust-like particles of clay. Repeat the same operation with another portion of ure water, and afterwards dry the umt clay. Two or three pounds of Cleaning. this material should be used for one barrel: shake the fluid thoroughly with the clay, and allow it to rest. If neces- sary, the fluid should be finely filtered. CLEANING. House-cleaning is a very important part of a housemaid’s duties, and it requires to be done in a systematic manner. Mistresses, of course, make their own arrangements, but it is gene- rally desirable that beyond the ordinary daily cleaning, every room in use should have its special cleaning once a week ; on such occasions extra care should be bestowed upon the grates, &c. The walls should be lightly swept over with a clean soft cloth on the head of a broom, the floors washed, and the paint also, wherever it is necessary. Neither to the floor nor to the paint should soap be used. A little fine sand and clean soft water, with a good scrub-brush, is all that is required for the former, and a wet flannel, with a little care, will re- move all dirt and stain from the latter. Soap makes floor-boards of a dark, dirty colour, and it also soon destroys paint. In sitting-rooms, the carpets should be well brushed and the furni- ture polished, the chair bottoms brushed or beaten, and the curtains well shaken and dusted in all their folds. The win- dows, also, once a fortnight or once a month, according to circumstances, should, on such occasions, be cleaned also. It is an excellent plan, and serves greatly to improve the appear- ance of the house, to wipe the windows every morning imside with a soft dust- ing-cloth, when the room is being set to rights. ‘The carpets on staircases and in bedrooms, on these weekly cleanings, should be taken up, removed, and shaken, and in the latter the mat- tresses should be turned, and all parts of the bedstead thoroughly dusted. In addition to these daily and weekly house-cleanings, every house, especially those in cities, should have its annual renovation, as soon as fires are over and summer furniture has to be put up. To avoid confusion, this must be done upon system, The beginning should 64. DICTIONARY OF USEFUL RECIPES Clipping. be made at the top of the house, and the different floors finished off in order —on such occasions the assistance of the whitewasher and the painter will generally be found necessary. CLIPPING. The value of clipping for horses cannot be overrated. Every horse that is worked at such a pace as to cause sweating should be clipped at the proper season. ‘The best time for clipping is when the winter coat is ‘‘ well up,” as it is termed. The sooner this is the case the better, for the autumn is proverbially a faint time for horses. The clipping lasts best the later in the year it is done, for the colder the weather the less the coat grows; still, for the reason we have stated, the coat should be taken off as early as possible, and when it starts again, it should be kept down by singe- ing. Every one must appreciate the benefit of clipping who knows the difficulty of getting a horse, with its winter coat on, dry after a journey. The labour is immense, and, what is worse, generally ineffectual; for the horse after the first drying will break out into a heat again, and in all pro- bability be found quite wet in the morning. CLOSE STOVES. We in England give the preference to open fireplaces. Many attempts have been made to introduce close stoves into our houses, but at present they have met with very little en- couragement. No doubt there is great economy in the use of them, and freedom from dirt and dust ; but there is no cheerful fire and no ventilation, except some special provision be made for it. Close stoves also are seldom wholly free from their own peculiar disagreeables—bad smells arising from burnt iron, burnt cement, or burnt air. Every traveller on the continent must know these inconveniences of close stoves. We have yielded to them the advantage of economy. Something also may be said in fayour of their Close Stcves. diffusing, when generally used in very large houses, a more uniform tempera- ture than can be obtained from open fireplaces. A traveller in Russia tells us, speaking of the mansions of the rich: ‘* Within these great houses not a breath of cold is experienced. The rooms are heated by stoves, frequently ornamental rather than otherwise; being built in tower-like shape, story over | story, of pure white porcelain, in various graceful architectural mould- ings, sometimes surmounted with classic figures of great beauty, and opening with brass doors kept as bright as if they were gold. In houses of less dis- play these stoves are merely a _ pro- jection in the wall coloured and cor- niced in the same style as the apart- ment. In adjoining rooms they are generally placed back to back, so that the same fire suffices for both. These are heated but once in the twenty-four hours by a Caliban, whose business during the winter is to do little else. Each stove will hold a heavy armful of billet, which blazes, snaps, and cracks most merrily ; and when the ashes have been carefully turned and raked with what is termed an ‘open gabel’ or stove-fork, so that no unburnt morsels remain, the chimney aperture is closed over the glowing embers, the brass door firmly shut, and in about six hours after this the stove is at the hottest, indeed it never cools.” The modern English close stoves owe their chief merits to Dr. Arnott, who strove for several years to obviate some of the principal objections which were urged against the stoves in use on the continent. He introduced several simple contrivances to get rid of all unpleasant smells, and to regulate the temperature. During the severe winter of 1836-7, ‘‘my library, ‘‘says Dr. Arnott,” was warmed by the thermometer stove alone. The fire was never extinguished except for experiment, or to allow the removal of pieces of stone that had been in the coal; and this might have been pre- vented by making the grate with a moveable or shifting bar. The tem- perature was uniformly from 60 deg. to AND EVERY-DAY INFORMATION. 65 Cloth, &c., to render Transparent. 63 deg. I might have made it as much lower or higher as I liked. The quantity of coal used (Welsh stove coal) was for several of the colder months six pounds a day ; less than a pennyworth, or at the rate of half a ton in the six winter months.” Since Dr. Arnott first called attention to the subject, many close stoves have been introduced, but still, notwithstanding their undoubted economy as_ regards fuel, they have met with very little encouragement. They are so ill-suited to English habits, that many of those who at first adopted them have since given them up. We find them occa- sionally in shops and halls, but very seldom in sitting-rooms. Chambers also and public buildings are often very efficiently, because uniformly, warmed by means of close stoves. CLOTH, CAMBRIC, SARSNET, &., TO PAINT SO AS TO RENDER THEM TRANS- PARENT. Grind to a fine powder 3 lb. of clean white resin, and put it into 2 lb. of good nut-oil to which a strong drying quality has been given ; set the mixture over a moderate fire, and keep stirring it till all the resin is dissolved ; then put in 2 lb. of the best Venice turpentine, and stir the whole well together. If the cloth or cambric be thoroughly varnished on both sides with this mixture, it will be quite transparent. In this operation the surface upon which the varnish is to be applied must be stretched tight and made fast during the application. This mode of rendering cloth, &c., transparent is excellently adapted for window-blinds. The varnish will like- wise admit of any design in oil-colours being executed upon it as a transpa- rency. CLOTH, TO CLEAN. Ingredients: Dry fullers’ earth moist- ened with lemon-juice, a small quan- tity of pulverized pearlash. — Mode: Mix the fullers’ earth and pearlash into balls with sufficient lemon-juice to Clothes-posts. moisten. Scour the cloth with the balls. CLOTH, TO WATERPROOF. Ingredients: Equal parts of alum, soap, andl isinglass ; sufficient water.— Mode: Dissolve each of the ingredients separately in sufficient water to make a tolerably strong solution. Then mix all together, and with a sponge thoroughly imbue the cloth with the mixture on the wrong side. After this dry the cloth and then brush it well, first with a dry brush, and afterwards lightly with a brush dipped in a little water. CLOTH, TO WATERPROOF WOOLLEN. Make after the following manner two solutions in two separate vessels. First dissolve 1 Ib. of sugar of lead in one gallon of water. Secondly, dissolve 1 lb. of alum in one gallon of water. Dip the cloth to be made waterproof first in the solution of lead, and, when nearly dry, dip it in the solution of alum ; then dry it in the air or before the fire. This process is very effectual, and it may be used for coats and other garments even after made up. CLOTHES, TO CLEAN FROM GREASE AND OTHER STAINS (an Excellent Me- thod). Take one peck of newlime ; pour over it as much water as will leave about two gallons of clear liquid after it has been well stirred and has settled. In about two hours pour off the clear liquid into another vessel; then add to it 6 oz. of pearlash ; stir it well, and when settled bottle it for use. With this liquid wash the clothes, using a coarse piece of sponge for the purpose. If the clothes are of very fine fabric and delicate colour, the liquid must be diluted with clear soft water. CLOTHES-POSTS. These articles, necessary for every laundry, soon decay at the bottom if they are merely set into the ground as F 66 DICTIONARY OF USEFUL RECIPES Clotted Cream. fixtures. If made with sockets and movable, they will last for years. The sockets may be made of I-inch elm, about 18 inches in length, the top just level with the surface of the earth, and fitted with a cover to be put on when the posts are removed, or bricks may be sunk into the earth to form sockets. CLOTTED CREAM. Ingredients: 4 blades of mace, } pint of new milk, 6 spoonfuls of rosewater, the yolks of 2 new-laid eggs, I quart of fresh cream.—JZode: Put the mace into the new milk and simmer for a few minutes, then stir in the rosewater ; beat up with the yolks of the eggs; strain the milk and stir them gradually into it. When this is done, stir the whole into the cream and set it over the fire; do not let it boil, but keep stirring it until itis near boiling. Pour it into a dish, and let it stand twenty- four hours. ‘This is a beautiful cream to serve with fruit tarts, &c. CLOTTED CREAM (another Recipe). Let the milk stand in a bell-shaped metal vessel twenty-four hours; then place the vessel over a small wood fire, so that the heat may very gradually be communicated to it. When it has been on the fire about an hour and a half, and is near, to simmering, strike the vessel with the knuckle and watch it very carefully. As soon as the vessel when struck ceases to ring, or a bubble appears on the surface of the milk, sim- mering previous to boiling has com- menced. The greatest care is now requisite, for this simmering must not proceed to boiling, and as soon as the milk reaches this point, it must be re- moved from the fire and set by for another twenty-four hours. At the end of this time the cream will have risen, and be thick enough to cut with a knife. It should be {carefully re- moved with a skimmer. The quantity of butter by this process may be increased one-fifth, but the milk is of course pro- portionately impoverished. Coachman, CLOVE BITTERS; a Whole- some Stomachic, Ingredients: 1 part cloves, 2 parts cascarilla, 5 parts gin or proof spirit, 30 parts boiling water.—J/ode: Bruise the cloves and the cascarilla, which is the bitter, and steep them in the water for two hours ; then strain off all that is clear, and add the spirit: Keep it bottled for use. COACHMAN, THE, In a general way, has the care of the carriages (of which full information will be found under that term), but his pro- per office is to drive ; and much of the enjoyment of those in the carriage depends on his proficiency in his art,— much also of the wear of the carriage and horses. He should have sufficient knowledge of the construction of the carriage to know when it is out of order,—to know, also, the pace at which he can go over the road he has under him, without risking the springs, and without shaking those he is driving too much, Having, with or without the help of the groom or stable-boy, put his horses to the carriage, and satisfied himself, by walking round them, that every- thing is properly arranged, the coach- © man proceeds to the off-side of the carriage, takes the reins from the back of the horses, where they were thrown, buckles them together, and, placing his foot on the step, ascends to his box, having his horses now entirely under control. In ordinary circumstances, he is not expected to descend, for where no footman accompanies the carriage, the doors are usually so arranged that even a lady may let herself out, if she wishes it, from the inside. The coach- man’s duties are to avoid everything approaching an accident, and all his attention is required to guide his horses. The pace at which he drives. will depend upon his orders,—in all pro- bability a moderate pace of seven or eight miles an hour: less speed is in- jurious to the horses, getting them into lazy and sluggish habits ; for it is won- AND EVERY-DAY INFORMATION. 67 Coachman. derful how soon these are acquired by some horses. The writer was cnce employed to purchase a horse for a country friend, and he picked a very handsome gelding out of Collins’s stables, which seemed to answer to his friend’s wants. It was duly committed to the coachman who was to drive it, after some very successful trials in har- ness and out of it, and seemed likely to give great satisfaction. After a time, the friend got tired of his-carriage, and gave it up; as the easiest mode of getting rid of the horse, it was sent up to the writer’s stables,—a present. Only twelve months had elapsed ; the horse was as handsome as ever, with plenty of flesh, and a sleek, glossy coat, and he was thankfully enough received; but, on trial, it was found that a stupid coachman, who was imbued with one of their old maxims, that ‘‘it’s the pace that kills,” had driven the horse, capa- ble of doing his nine miles an hour with ease, at a jog-trot of four miles, or four and a half; and now, no per- suasion of the whip could get more out of him. After many unsuccessful efforts to bring him back to his pace, in one of which a break-down occurred, under the hands of a professional trainer, he was sent to the hammer, and sold for a sum that did not pay for the attempt to break him in. This maxim, there- fore, ‘‘that it’s the pace that kills,” is altogether fallacious in the moderate sense in which we are viewing it. In the old coaching days, indeed, when the Shrewsbury ‘‘ Wonder ” drove into the inn yard while the clock was strik- ing, week after week and month after month, with unerring regularity, twenty- seven hours to a hundred and sixty-two miles ; when the ‘‘ Quicksilver” mail was timed to eleven miles an hour between London and Plymouth, with a fine of £5 to the driver if behind time; when the Brighton ‘‘ Age,” “‘tool’d” and horsed by the late Mr. Stevenson, used to dash round the square as the fifth hour was striking, having stopped at the halfway house while his servant handed a sandwich and a glass of sherry to his passengers, Coachman. then the pace was indeed ‘‘killing.” But the truth is, horses that are driven at a jog-trot pace lose that an with which a good driver can inspire them, and they are left to do their work by mere weight and muscle; therefore, unless he has contrary orders, a good driver will choose a smart pace, but not enough to make his horses perspire: on level roads this should never be seen. In choosing his horses, every master will see that they are properly paired, —that their paces are about equal. When their habits differ, it is the coachman’s duty to discover how he can, with least annoyance to the horses, get that pace out of them. Some horses have been accustomed to be driven on the check, and the curb irritates them; others, with harder mouths, cannot be controlled with the slight leverage this affords; he must, therefore, accommodate the horses as he best can. The reins should always be held so that the horses are ‘‘ in hand ;” but he is a very bad driver who always drives with a tight rein; the pain to the horse is intolerable, and causes him to rear and plunge, and finally break away, if he can. He is also a bad driver when the reins are always slack ; the horse then feels abandoned to him- self; he is neither directed nor sup- ported, and if no accident occurs, it is great good luck. The true coachman’s hands are so delicate and gentle, that the mere weight of the reins is felt on the bit, and the directions are indicated by a turn of the wrist rather than by a pull ; the horses are guided and encouraged, and only pulled up when they exceed their intended pace, or in the event of a stumble ; for there is a strong though gentle hand on the reins. The whip, in the hands of a good driver, and with well-bred cattle, is there more as a precaution than a “*tool ” for frequent use ; if he uses it, it is to encourage, by stroking the flanks; except, indeed, he has to punish some waywardness of temper, and then he does it effectually, taking care, how- F2 68 DICTIONARY OF USEFUL REGIS, Coal. ever, that it is done on the flank, where there is no very tender part, never on the crupper. In driving, the coachman should never give way to temper. How often do we see horses stumble from being conducted, or at least ‘‘allowed,”’ to go over bad ground by some careless driver, who immediately wreaks that vengeance on the poor horse, which might, with much more justice, be applied to his own brutal shoulders. The whip is of course useful, and even necessary, but should be rarely used, except to encourage and excite the horses. COAL. Every housekeeper should be care- ful that coal, when delivered, is of proper weight, and that no deception has been practised; for not unfre- quently coal is wetted to increase its weight. The best coal is the cheapest : the extra shilling or so per ton given for it is all gain: it lasts much longer and makes a better fire. Never buy unscreened coal (that is, coal with all the dust in it) for household use; there is always quite sufficient small coal in that which is said to have been screened. Some cooks are very wasteful with coal, and pick out all the large. pieces for kitchen use, under the pretence that they cannot make a fire for roasting with small coal. Small coal, however, especially if wetted, makes a very strong fire; but it must not be poked until it has quite caked. In this way, also, cinders may be used with advantage on a kitchen fire. They should be slightly wetted when put on, and then covered with fresh coal. In the height of sum- mer, coal is always much cheaper than at any other time; as a matter of economy, therefore, if there be room to house them, the year’s supply of coal should be ordered in at that time. In some places coal is very greatly increased in price in the winter time, and in severe weather it very often cannot be procured at all. What is generally known as Newcastle coal is decidedly superior to the coal from Derbyshire and Staffordshire, It lasts much longer, Cocoa-Nibs. and does not make so much dust. Good coal should look bright, and be free from dust. It does not burn any the worse for being slightly damp ; but it should never be bought damp, as in this state it weighs more than it ought to do. COCHINEAL COLOURING. This colouring is very useful in cookery. It is expensive to buy, and may cheaply and easily be made by following these directions. —lzgredients : I oz. of cochineal, 1 oz. of salts of wormwood, 2 oz. of cream of tartar, I oz. of roche alum, 1 quart of water, 8 oz. of white sugar.—Mode: Reduce to a fine powder, in a mortar, the cochineal and salts of wormwood ; boil the sugar and water in an untinned copper saucepan; add the cochineal and salts of wormwood, and when these have boiled up, put in the cream of tartar: stir with a stick or wooden spoon. Add the roche alum powdered, mix well,. strain through a jelly-bag, and when cold, bottle and cork the colouring and keep it in a cool place. COCKROACHES, TO KILL. Ingredients : 1 teaspoonful of plaster of Paris, 2 ditto of oatmeal, and a little sugar.—Mode: Bruise the plaster of Paris well and mix it with the other materials ; then strew it on the floor or in the crevices that they frequent. COCK-TAIL, an American Drink. Ingredients: 1% dessert-spoonful of essence of Jamaica ginger, 3 lumps of white sugar, I wineglass of brandy, hot water.—/Vode: Put the ginger, sugar, and brandy into a tumbler, and add hot water to reduce it to taste, COCOA-NIBS. Cocoa prepared from what are called. cocoa-nibs, requires to be boiled three or four hours, in order to extract the goodness of them, The vessel contain- ing the nibs should be placed near the fire, so as to heat gradually until it reaches boiling heat, at which it should Cod-Liver Oil, to make. be kept, but not allowed to boil vio- lently. The nibs are not soluble, and a high colour is not essential to the good- ness of the cocoa made from them. — COD-LIVER OIL, TO MAKE. This oil is subject to so much adul- teration that the following recipe for making it cannot but prove useful to those for whom it is recommended. It will both save expense and insure purity in this most valuable remedy. Take the fresh cod-livers bought of the fishmongers; mash them well in a jar ; set the jar in a saucepan of water, and let it boil for some time. When the oil is well drawn out, strain all through a piece of muslin. This will be pure cod-liver oil, which must be kept for use in a bottle well corked. COFFEE. To have good coffee, the berries must be not only of the first quality, but fresh ground. Very much also depends upon the roasting. To have coffee in perfection the berries should be roasted fresh every morning. In most families, however, this is impossible; the con- sumption would never warrant it. The plan recommended, therefore, is to buy fresh-roasted coffee, and to grind at home as much as is required for the day’s consumption. A supply for a week or a fortnight of fresh-roasted coffee-berries will keep quite well, if put into a tin canister and covered down closely. Never buy ground coffee for the purpose of keeping it, as it soon loses its flavour. The mill used for coffee should be one that grinds very coarsely. It is a great mistake to grind coffee to a fine powder, for the liquid never clears so well, and much of the flavour is destroyed. In many countries where coffee is grown and its use well understood, the berries are never ground, but merely bruised in a mortar. All the virtue is thus soon extracted by boiling, and none lost in the prolonged process of grinding. Coffee requires to be kept in a very dry place and apart from other things which AND EVERY-DAY INFORMATION 69 Coffee, to make. give off an aroma, for it very readily absorbs the flavour of anything that is placed near to it. It is therefore best kept in an air-tight canister. Properly made, it requires no other ingredients to clear it, no isinglass or egg-shells, which can only interfere with the delicate flavour of really good coffee. The pot in which it is made should be of metal, kept clean and dry, and the proportion of coffee required is half an ounce of ground coffee to every half-pint of water. First scald out the pot, put in the quantity of coffee required, and pour the water boiling hot uponit. Set the pot on the fire, and let it boil till the bubbles are clear, removing the pot whenever it seems inclined to boil over ; then pour out a cupful and put it back again. ‘This will clear the spout of the pot, as well as help to clear the coffee. Let it stand for ten minutes or a quarter of an hour near the fire, to be kept hot, but not to simmer, and it will be fit for use. According to Francatelli, ‘‘ the simplest, the easiest, and most effectual means whereby to produce well-made coffee, is to procure one of Adam’s coffee percolators, No. 57, Haymarket, London ; put the coffee in the well, place the perforated presser upon it, then pour in the boiling water gently and gradually, until the quantity re- quired is completed ; put the lid on the percolator, and set it by the fire to run through. By strict attention to the fore- going instructions excellent coffee will be produced in a few minutes ; the proportion of coffee and water being I oz. of coffee to a large breakfast cup of water.” + em COFFEE, TO MAKE. Put a sufficient quantity of ground coffee into a pot, and pour boiling water upon it ; stir it several times, then place the pot on the fire, and as soon as it boils pour out a cupful and return it ; let it boil a second time, and again pour out a cupful and return it. Then set the coffee-pot by the side of the fire, and pour gently over the top of it a cup of cold water. The cold water, from its greater density, as it sinks will 70 DICTIONARY OF USEFUL RECIPES Coffee of superior Flavour. carry all the dregs with it, and render the coffee quite bright and pure. Another Method.—Beat up an egg (if the quantity of coffee required be over three pints or two quarts, two eggs will be necessary); mix the beaten egg well with the quantity of ground coffee till it is made into a paste; put this into the coffee-pot and fill up with cold water; let it simmer very gently for an hour; do not stir it, and on no account let it boil. Leave it to settle for a few minutes, and serve quite hot. Use sugarcandy in preference to sugar, and cream in preference to boiled milk. COFFEE OF SUPERIOR FLA- VOUR. Take a clean Florence flask, put into it a sufficient quantity of ground coffee for the water it will contain; fill the flask nearly full with co/d water, cork up the opening and shake the flask well ; then remove the cork, and in place of it put a wadding of clean cotton-wool; invert the flask, and hang it up so that the contents may slowly drip out into a cup; heat this on a trivet before the fire. The cup of coffee so obtained will be of superior flavour and brightness. COFFEE-MILK FOR AN INVA- LID’S BREAKFAST. Ingredients: 1 dessert-spoonful of ground coffee, I pint of milk.’ Boil the coffee in the milk for about a quarter of an hour, then stir in three or four shavings of isinglass; boil again for a few minutes and leave it by the fire to clear. Sweeten to taste. COKE. Coke may be burnt with advantage alone, but with coal it adds greatly to the expense of the fire. Coke is best kept in the open air subject to the weather, as it lasts longer when damp. COLD CREAM. ingredients: 402. of fine white wax, 20z. of oil of almonds, 2 0z. of rose- water, or 2 oz. of elder-flower water.— Cold Feet. Mode: Dissolve the wax in the oil of almonds near the fire, and mix them well; then gradually stir in the rose- water or elder-flower water as pre- ferred; beat all with a fork to the con- sistency of cream, and keep it in pots well covered down from the air.’ COLD CREAM UNGUENT, used as a Mild Unguent to soften the Skin, prevent Chaps, &c. i Ingredients : 2.0z. of spermaceti, } oz. of virgin wax, 4 pint of oil of sweet almonds, 4 pint of rosewater.—Mode : Dissolve the spermaceti, wax, and oil of sweet almonds by steam, and when dis- solved, beat them till quite cold in a pint of rosewater. Another. — Ingredients: 4 0z of oil of sweet almonds, 4 0z. of sperma- ceti, 4 oz. of rosewater.—Vode: Place these ingredients together in a clean basin, and with a silver fork or fine whisk beat them to a cream. ‘This cream may be kept in a covered pot, with a piece of lead-paper on the top of it. COLD FEET. Coldness of the feet is one of the dis- agreeable results of defective circulation. Anything which tends to improve the circulation will, at the same time, become a remedy for cold feet. Ina general way, however, the state of the circulation is the state of the constitu- tion, and any improvement is a long and tedious process. What can be done, meanwhile, for those who suffer from cold feet? Hot bottles are the resort of some, and sleeping in wool or other warm socks, of others. The latter is far better than the former; but the occasional use of hot bottles in very cold weather is itself far better than lying awake all night. Before recourse is had to either of these remedies, let the following be well tried. On going | to bed, and just before undressing, take off your stockings, put on to your hands a pair of worsted gloves and rub your feet and ankles thoroughly for ten minutes or a quarter of an hour. Rub with the naked hand if you prefer it,—it AND EVERY-DAY INFORMATION. 71 Cold in the Head, to Cure. is equally efficacious ; but rub with as much pressure and as sharply as you can. Persevere for several nights, and you will find the operation successful. A glowing and most pleasurable sensa- tion will be produced, and warm feet and sleep procured. COLD IN THE HEAD, TO CURE. A most efficacious and simple remedy for a severe cold in the head. Take a small basin, put into it boil- ing water and strong camphorated spirit, in the proportion of 1 teaspoonful of spirit to 4 pint of water. Wring out a sponge in this as-hot as possible, and apply it to the nose or mouth; draw in the steam with the nose first and then with the mouth ; swallow the steam, and, to prevent any escape, cover the head with a flannel. Repeat this ope- ration for some time, having another hot sponge when the first gets cool. Sponges so wrung out in the same mix- ture may with great benefit be applied outwards to the throat and chest. Another.—Take 30 drops of campho- rated sal-volatile in a wineglass of warm water several times in the course of the day. COLD ON THE CHEST. A flannel dipped in boiling water, and sprinkled with turpentine, laid on the chest as quickly as possible, will relieve the most severe cold or hoarse- ness. COLD, TO CURE A. Put a large teacupful of linseed, with 3 1b. of sun raisins and 2 oz. of stick liquorice, into two quarts of soft water, and let it simmer over a slow fire till reduced to one quart: add to it 4 Ib. of pounded sugarcandy, a tablespoonful of old rum, and a tablespoonful of the best white-wine vinegar or lemon-juice. The rum and vinegar should be added as the decoction is taken ; for, if they are put in at first, the whole soon be- comes flat and less efficacious. The dose is half a pint, made warm, on going to bed; and a little may be taken Coloured Silks, to Clean. whenever the cough is troublesome. The worst cold is generally cured by this remedy in two or three days ; and, if taken in time, it is considered in- fallible. COLD, TO RECOVER ANY ONE FROM INTENSE. The restoring of animation after in- tense cold is a most painful sensation. By no means allow the patient to come near the fire. Rub the body with snow, ice, or cold water, and restore warmth to it by slow degrees. A little brandy, or warm brandy-and-water, should be administered, COLLODION. This is gun-cotton dissolved in ether. It is very useful for many purposes, especially is it useful in photography. Those who take pleasure in striking cuttings of tender plants in Waltonian cases, or under small glasses in the house, will find it of great assistance in the case of all soft-wooded plants to touch the wound at the lowest joint of the cutting which enters the ground with a camel-hair brush dipped in col- lodion. This will materially hasten the formation of the callous, which is necessary before any roots can be formed. COLOURED DRAWINGS, VARNISH. Mix well together 2 parts of oil of turpentine and I part of Canada balsam. First wash the drawing over with a thin size, and when this is quite dry, apply the varnish with a soft brush. TO COLOURED SILKS, TO CLEAN AND REVIVE. Those who have coloured silk dresses too dirty to wear any longer, too old to dye, and still too good to be wholly discarded, will do well to treat them in the following manner, and if the clean- ing and reviving process in the case of the different colours be strictly attended to, they will be surprised on the re-ap- pearance of their old garments. Make a strong lather of white soap and clean 72 DICTIONARY OF USEFUL RECIPES Coloured Things. soft water, used boiling; when the heat has subsided so that the hand can be borne in it comfortably, put the dif- ferent breadths and pieces of silk into it, working them about with the hands, but not rubbing them unless the fabric be strong enough to bearit. Pass them through the hands, which will remove much of the lather, and rinse them in clean warm soft water. After this, have ready more clean warm soft water, inwhich have been mixed the undermen- tioned ingredients, which are suitable to the different colours of the silks. For bright yellows, crimsons, maroons, and scarlets, add a little oil of vitriol, just sufficient to give a sourish taste to the water. For very bright scarlets, use a weak solution of tin, instead of the vitriol. For pinks, rose-colours, and other light shades, use a little lemon-juice, tartaric acid, or vinegar. Determine the quantity by the taste. For greens and olive-greens, use a little verdigris or solution of copper. For purples, blues, and, indeed, all shades of blue, use a small quantity of Ameri- can pearlash. On taking the silk out of this third water, do not wring it, but gently squeeze the moisture out of it, first in the hands alone, and after- wards in a coarse sheet. Then, when nearly dry, lay the breadths the wrong side upwards on a clean sheet; have ready some very weak gum-water or isinglass size, into which a little pearl- ash has been dissolved, and with a clean brush dipped into it, lightly and carefully go over the whole of the ma- terial. Pin out the different pieces and dry them in a warm room, or in the air, if the weather be ftne, but not in the sunshine. COLOURED THINGS, TO PRE- VENT FROM RUNNING. _ Boil % Ib. of soap till nearly dis- solved, then add a small piece of alum and boil with it. Wash the things in this lather, but do not soap them. If they require a second water, put alum to that also, as well as to the rinsing and blue water. ‘This will preserve the colour. Colourings for Confectionery. COLOURING WASHES. Yellow : Gamboge dissolved in water. —-Red: Brazil dust steeped in vinegar, and alum added ; or cochineal steeped in water, strained, and gum-arabic added.—Alue: Saxon blue diluted with water.—Green : Distilled verdigris dis- solved in water, and gum added; or sap-green dissolved in water, and alum added. COLOURINGS FOR CONFEC- TIONERY. Pink colour: A pink colour may be made with either archil, lake, Dutch pink, or rose-pink. Take as much of either of them as will be enough for your purpose, and moisten it with spirits of wine; grind it on a marble slab till quite fine, and add spirits of wine or gin, till it is of the thickness of. cream.—fed : Red colour is made with cochineal. Grind 3 oz. of cochineal fine enough to go through a wire sieve; put into a two-quart copper pan 4o0z.. of salts of wormwood and half a pint of cold spring water; put the cochi- neal into it, and put it over a clear fire ; let them boil together for about a mi- nute; mix in ?0z. of cream of tartar, and let it boil again; as soon as it’ boils take it off, and put in of powdered roche alum rather less than half a tea-. spoonful ; stir it well together, and strain it into a bottle ; put in a lump of sugar to keep it; cork the bottle for: use.— Scarlet: Vermilion, ground with a little gin or lemon-juice, and then mixed with water, makes a_ bright scarlet ; but in using it be careful not to take the smallest possible quantity, for it is highly pernicious.— Cherry ked: Boil 10z. of cudbear in three half-pints of water, over a slow fire, till reduced to a pint; then add 1 oz. of cream of tartar, and let them simmer: again. When cold, strain them; add’ 140z. of spirits of wine to it, and. bottle for use: this is rendered red when mixed with acid, and green with. alkali; it is not a good colour, and. Dutch grappe madder may be substi- tuted for it, Take 2 oz. ; tie it in a AND EVERY-DAY INFORMATION. 73 Colourings for Confectionery. cloth, and beat it in a mortar with a pint of water; pour this off, and re- peat the same operation until you have used four or five pints, when the whole of the colour will be extracted; then boil it for ten minutes, and add 1 oz. of alum dissolved in a pint of water, and 140z. of oil of tartar; let it settle, and wash the sediment with water; pour this off and dry it, and mix some of it with a little spirits of wine or gine A tincture made by pouring hot water over sliced beetroot will give a good red for ices -and jellies.—B/ue: Dis- solve a little indigo in warm water, or put a little warm water on a plate, and rub an indigo-stone on it till you have sufficient for your purpose. This will do for ices, &c. But to use indigoes for sugars, first grind as much as you will require as fine as you can on a stone, or in a mortar, and then dissolve it in gin or spirits of wine, till of the tint you wish. You can make a good blue by grinding Prussian or Antwerp blue fine on a marble slab, and mixing it with water.— Ye//ow : You may get a yellow by dissolving turmeric or saffron in water or rectified spirits of wine. Tincture of saffron is used for colouring ices, &c. The roots of bar- berries prepared with alum and cream of tartar, as for making a green, will also make a transparent yellow for sugars, &c. Saffron or turmeric may be used in like manner.—Gyreen : Boil 1 oz. of fustic, } oz. of turmeric, 2 drachms of good clear alum, and 2 drachms of cream of tartar, in half a pint of water, over a slow fire, till one- third of the water is wasted ; add the tartar first, and lastly the alum ; pound a drachm of indigo in a mortar till quite fine, and then dissolve it in 4 0z. of spirits of wine. When the ingre- dients you have boiled (and which make a bright yellow) are cold, strain the so- lution of indigo, and mix it with them. You will have a beautiful transparent green; strain it, and put it into a bottle; stop the bottle well, and put it by for use. You may make it darker or lighter by using more or less indigo. This may be used for colouring boiled Concussion of Brain. or other sugars, or any preparation in ornamental confectionery.—A good green for colouring ices, &c., may be made as follows :—Carefully trim the leaves of some spinach, and boil them in avery little water for about a minute ; then strain the water clear off, and it will be fit for use.—Brvown: Burnt umber, ground on a marble slab with water, will make a good brown colour, and you need not use much to obtain the tint you require. Burnt sugar will also answer the same purpose. All. colourings are more or less injurious ; they are useful for ornament, but they are better avoided on things intended to be eaten. COMBS, TO CLEAN. If it can be avoided, never wash combs, as the water often makes the teeth split, and renders the tortoiseshell or horn of which they are made, rough. Small brushes, manufactured purposely for cleaning combs, may be purchased at a trifling cost: with one of these the comb should be well brushed, and afterwards wiped with a cloth or towel. CONCRETE. Thames ballast, as taken from the bed of the river, answers exceedingly well for making concrete, consisting nearly of two parts of pebbles to one of sand ; or any sharp gritty sand may be used. With it must be mixed from one-seventh to one-eighth part of lime. The best mode of making concrete is to mix the lime, previously ground, with the ballast in a dry state; suf- ficient water is then thrown over it to effect a perfect mixture, after which it should be turned over at least twice with shovels, or oftener; then put into barrows, and wheeled away for use instantly. CONCUSSION OF BRAIN — STUNNING. This may be caused by a blow or a fall.—Symptoms : Cold skin; weak pulse; almost total insensibility; slow, weak breathing ; pupil of eye some- times bigger, sometimes smaller, than 74. DICTIONARY OF USEFUL RECIPES Congreve Matches. natural ; inability to move ; unwilling- ness to answer when spoken to. ‘These symptoms come on directly after the accident.— 7reatment: Place the pa- tient quietly on a warm bed, send for a surgeon, azd do nothing else for the jirst four or six hours. After this time the skin will become hot, the pulse full, and the patient feverish altogether. If the surgeon has not arrived by the time these symptoms have set in, shave the patient’s head, and apply the following lotion :—Mix 40o0z. of sal-ammoniac, 2 tablespoonfuls of vinegar, and the same quantity of gin or whisky, in half a pint of water. Then give this pill Mix 5 grs. of calomel and the same quantity of antimonial powder with a little bread-crumb, and make into two pills. Give a black draught three ‘hours after the pill, and two tablespoon- fuls of fever-mixture every four hours. Keep on low diet. Leeches are some- times to be applied to the head. These cases are often followed by violent inflammation of the brain. ‘They can, therefore, only be attended to properly throughout by a surgeon. The great thing for people to do is to content themselves with putting the patient to bed, and waiting the arrival of a surgeon. CONGREVE MATCHES. Weigh out 30 parts of powdered chlorate of potash, 10 of powdered sulphur, 8 of sugar, and 5 of gum- arabic, with a little cinnabar to com- municate colour. The sugar, gum, and salt must first be rubbed together intoa thin paste with water; the sulphur is then to be added, and the whole being thoroughly beaten together, small brim- stone matches are to be dipped in, so as to retain a thin coat of the mixture upon their sulphured ends. When quite dry they are fit for use. CONVULSIONS, OR INFAN- TILE FITS. From their birth till after teething, infants are more or less subject or liable to sudden fits, which often, without any assignable cause, will attack the child Convulsions. in a moment, and while in the mother’s arms ; and which, according to their frequency, and the age and strength of the infant, are either slight or dan- gerous. Whatever may have been the remote cause, the immediate one is some irri- tation of the nervous system, causing an effusion to the head, inducing coma. In the first instance, the infant cries out with a quick, short scream, rolls up its eyes, arches its body backwards; its arms become bent and fixed, and the fingers parted ; the lips and eyelids as- sume a dusky leaden colour, while the face remains pale, and the eyes open, glassy, or staring. This condition may or may not be attended with muscular twitchings of the mouth and convul- sive plunges of the arms. The fit generally lasts from one to three minutes, when the child recovers with a sigh and the relaxation of the body. In the other case, the infant is attacked at once with total insensibility and relaxation of the limbs, coldness of the body and suppressed breathing; the eyes, when open, being dilated, and presenting a dim, glistening appearance; the infant appearing, for the moment, to be dead. Treatment: The first step in either case is, to immerse the child in a hot bath up to the chin ; or, if sufficient hot water cannot be procured to cover the body, make a hip-bath of what can be obtained, and, while the left hand sup- ports the child in a sitting or recumbent position, with the right scoop up the water, and run it over the chest of the patient. When sufficient water can be obtained, the spine should be briskly rubbed while in the bath; when this cannot be done, lay the child on the knees, and with the fingers dipped in brandy, rub the whole length of the spine vigorously for two or three minutes, and when restored to con- sciousness, give occasionally a teaspoon- ful of weak brandy-and-water or wine- and-water. An hour after the bath, it may be necessary to give an aperient powder, possibly also to repeat the dose once or twice every three hours ; in which case AND EVERY-DAY INFORMATION. 75 Cook, Duties of. the following prescription is to be em- ployed :—Take of powdered scam- mony 6 grs., grey powder 6 grs.,-anti- monial powder 4 grs., lump sugar 20 grs, Mix thoroughly, and divide into three powders, which are to be taken as advised for an infant one year old: for younger or weakly infants, divide into four powders, and give as the other. For thirst and febrile symptoms, give drinks of barley-water or cold water, and every three hours put ten to fifteen drops of spirits of sweet nitre in a dessert-spoonful of either beverage. COOK, DUTIES OF. Excellence in the art of cookery, as in all other things, is only attainable by practice and experience. In propor- tion, therefore, to the opportunities which a cook has had of these, so will be his excellence in the art. It is in the large establishments of princes, noblemen, and very affluent families alone, that the man cook is found in this country. He also superintends the kitchens of large hotels, clubs, and public institutions, where he, usually, makes out the bills of fare, which are generally submitted to the principal for approval. To be able to do this, there- fore, it is absolutely necessary that he should be a judge of the season of every dish, as well as know perfectly the state of every article he undertakes to prepare. He must also be a judge of every article he buys; for no skill, however great it may be, will enable him to make that good which is really bad. On him rests the responsibility of the cooking generally, whilst a speciality of his department is to pre- pare the rich soups, stews, ragouts, and such dishes as enter into the more re- fined and complicated portions of his art, and such as are not usually under- stood by ordinary professors. He therefore holds a high position in a household, being inferior in rank only to the house steward, the valet, and the butler. In the luxurious ages of Grecian antiquity, Sicilian cooks were the most esteemed, and received high rewards Cook, Duties of. for their services. Among them, one called Trimalcio was such an adept in his art, that he could impart to common fish both the form and flavour of the most esteemed of the piscatory tribes. A chief cook in the palmy days of Roman yoluptuousness had about £800 a year, and Antony rewarded the one that cooked the supper which pleased Cleopatra, with the present of a city. With the fall of the empire, the culinary art sank into less consideration. In the middle ages, cooks laboured to acquire a reputation for their sauces, which they composed of strange com- binations, for the sake of novelty, as well as singularity. The duties of the cook, the kitchen and the scullery maids, are so inti- mately associated, that they can hardly be treated of separately. The cook, however, is at the head of the kitchen ; and in proportion to her pos- session of the qualities of cleanliness, neatness, order, regularity, and celerity of action, so will her influence appear in the conduct of those who are under her ; as it is upon her that the whole responsibility of the business of the kitchen rests, whilst the others must lend her both a ready and a willing assistance, and be especially tidy in their appearance and active in their movements. In the larger establishments of the middle ages, cooks, with the authority of feudal chiefs, gave their orders from a high chair, in which they ensconced themselves, and commanded a view of all that was going on throughout their several domains. Each held a long wooden spoon, with which he tasted, without leaving his seat, the various comestibles that were cooking on the stoves, and which he frequently used as a rod of punishment on the backs of those whose idleness and gluttony too largely predominated over their dili- gence and temperance. If the quality of early rising be of the first importance to the mistress, what must it be to the servant! Let it, therefore, be taken as a long-proved truism, that without it, in every do- 76 DICTIONARY OF USEFUL RECIPES Cook, Duties of. mestic, the effect of all things else, ‘so far as work is concerned, may, ina great measure, be neutralized. In a cook, this quality is most essential ; for an hour lost in the morning will keep her toiling, absolutely toiling, all day, to overtake that which might otherwise have been achieved with ease. In large establishments, six is a good hour to rise in the summer, and seven in the winter. Her first duty, in large establish- ments and where it is requisite, should be to set her dough for the breakfast rolls, provided this has not been done on the previous night, and then to en- gage herself with those numerous little preliminary occupations which may not inappropriately be termed laying out her duties for the day. This will bring in the breakfast hour of eight, after which, directions must be given, and preparations made, for the different dinners of the household and family. In those numerous households where a cook and housemaid are only kept, the general custom is that the cook should have charge of the dining-room. The hall, the lamps, and the doorstep are also committed to her care, and any other work there may be on the outside of the house. In establish- ments of this kind, the cook will, after having lighted her kitchen fire, carefully brushed the range, and cleaned the hearth, proceed to prepare for break- fast. She will thoroughly rinse the kettle, and, filling it with fresh water, will put it on the fire to boil. She will then go to the breakfast-room, or par- lour, and there make all things ready for the breakfast of the family. Her attention will next be directed to the hall, which she will sweep and wipe ; the kitchen stairs, if there be any, will now be swept; and the hall mats, which have been removed and shaken, will be again put in their places. The cleaning of the kitchen, pantry, passages, and kitchen stairs must al- ways be over before breakfast, so that it may not interfere with the other business of the day. Everything should be ready and the whole house should Cook, Duties of. wear a comfortable aspect when the heads of the house and members of the family make their appearance. Nothing, it may be depended on, will so please the mistress of an establishment, as to notice that, although she has not been present to see that the work was done, attention to smaller matters has been carefully paid, with a view to giving her satisfaction and increasing her comfort. By the time that the cook has per- formed the duties mentioned above, and well swept, brushed, and dusted her kitchen, the breakfast-bell will most likely summon her to the parlour, to ‘‘bring in” the breakfast. It is the cook’s department, generally, in the smaller establishments, to wait at break- fast, as the housemaid, by this time, has gone up-stairs into the bedrooms, and has there applied herself to her various duties. The cook usually an- swers the bells and single knocks at the door in the early part of the morning, as the tradesmen, with whom it is her more special business to speak, call at these hours. It is in her preparation of the dinner that the cook begins to feel the weight and responsibility of her situation, as she must take upon herself all the dress- ing and the serving of the principal dishes, which her skill and ingenuity — have mostly prepared. Whilst these, however, are cooking, she must be busy with her pastry, soups, gravies, ragouts, &c. Stock, or what the French call consommeé, being the basis of most made dishes, must be always at hand, in con- junction with her sweet herbs and spices for seasoning. ‘‘A place for every- thing, and everything in its place,” must be her rule, in order that time may not be wasted in looking for things when they are wanted, and in order that the whole apparatus of cooking may move with the regularity and pre- cision of a well-adjusted machine ;—all must go on simultaneously. The vege- tables and sauces must be ready with the dishes they are to accompany, and in order that they may be suitable, the smallest oversight must not be made in AND EVERY-DAY INFORMATION. 77 Cook, Duties of. their preparation. When the dinner hour has arrived, it is the duty of the cook to dish-up such dishes as may, without injury, stand, for some time, covered on the hot-plate or in the hot closet ; but such as are of a more im- portant or récherché kind, must be delayed until the order ‘‘to serve” is given from the drawing-room. Then comes haste; bute there must be no hurry ; all must work withorder. The cook takes charge of the fish, soups, and poultry, and the kitchen-maid of the vegetables, sauces, and gravies. These she puts into their appropriate dishes, while the scullery-maid waits on and assists the cook. Everything must be timed so as to prevent anything from getting cold, while the greatest care should be taken that between the courses no more time should be suffered to elapse than is necessary, for nothing issodisagreeable to guests as long delay. When dinner has been served, the most important feature in the daily life of the cook has come to an end. She must now begin to look to the contents of her larder, taking care to keep every- thing sweet and clean, so that no dis- agreeable smells may arise from the gravies, milk, or meat that may bethere. These are the duties ofa cook in a first- rate establishment. In smaller establishments the house- keeper often conducts the higher de- partment of cooking, and the cook, with the assistance of the scullery-maid, performs some of the subordinate duties of the kitchen-maid. When circumstances render it necessary, the cook engages to perform the whole of the work of the kitchen, and not un- frequently a portion of the house-work also. Whilst the cook is engaged with her morning duties, the kitchen-maid is also occupied with hers. Her first duty, after the fire is lighted, is to sweep and clean the kitchen and the various offices belonging to it. This she does every morning, besides clean- ing the stone steps at the entrance of the house, the hall, the passages, and the stairs which lead to the kitchen. Cooking. Her general duties, besides these, are to wash and scour all these places twice a week, with the tables, shelves, and cupboards. She has also to dress the nursery and the servants’ hall din- ners, to prepare all fish, poultry, and vegetables, trim meat joints and cutlets, and do all such duties as may be con- sidered to enter into a cook’s depart- ment in a subordinate degree. The duties of the scullery-maid are to assist the cook, to keep the scullery clean and all the utensils of the kitchen, as well metallic as earthenware. The position of a scullery-maid is not one of high rank, nor is her payment large. But if she be fortunate enough to have over her a good kitchen-maid and clever cook, she may soon learn to perform the various little duties connected with cooking operations, which may be of considerable service in fitting her for a more responsible and more profitable place. COOKING. In this country, plain boiling, roast- ing, and baking are the usual methods of cooking animal food. To explain the philosophy of these simple culinary operations, we must advert to the effects that are produced by heat on the prin- cipal constituents of flesh. When finely- chopped mutton or beef is steeped for some time in a small quantity of clean water, and then subjected to slight pressure, the juice of the meat is ex- tracted, and there is left a white taste- less residue, consisting chiefly of mus- cular fibres. When this residue is heated to between 158° and 177° Fah- renheit, the fibres shrink together, and become hard and horny. The influence of an elevated temperature on the solu- ble extract of flesh is not less remarkable. When the watery infusion, which con- tains all the savoury constituents of the meat, is gradually heated, it soon be- comes turbid; and, when the tempera- ture reaches 133°, flakes of whitish matter separate. These flakes are a/- bumen, a substance precisely similar, in all its properties, to the white of egg. When the temperature of the watery 78 DICTIONARY OF USEFUL RECIPES Cooking. extract is raised to 158°, the colouring matter of the blood coagulates, and the liquid, which was originally tinged red by this substance, is left perfectly clear, and almost colourless. When evapo- rated, even at a gentle heat, this re- sidual liquid gradually becomes brown, and acquires the flavour of roast meat. These interesting facts, discovered in the laboratory, throw a flood of light upon the mysteries of the kitchen. The fibres of meat are surrounded by a liquid which contains albumen in its soluble state, just as it exists in the unboiled egg. During the operation of boiling or roasting, this substance coagulates, and thereby prevents the contraction and hardening of the fibres. The ten- derness of well-cooked meat is conse- quently proportioned to the amount of albumen deposited in its substance. Meat is underdone when it has been heated throughout only to the tem- perature of coagulating albumen; it is thoroughly done when it has been heated through its whole mass to the tempera- ture at which the colouring matter of the blood coagulates; it is overdone when the heat has been continued long enough to harden the fibres. The juice of flesh is water, holding in solution many substances besides albumen, which are of the highest pos- sible value as articles of food. In pre- paring meat for the table, great care should be taken to prevent the escape of this precious juice, as the succulence and sapidity of the meat depend on its retention. The meat to be cooked should be exposed at first to a quick heat, which immediately coagulates the albumen on and near the surface. A kind of shell is thus formed, which effectually retains the whole of the juice within the meat. During the operations of boiling, roasting, and baking, 4 1b. of fresh beef and mutton, when moderately fat, lose, according to Johnston, on an ayerage about— In boiling. In baking. Beer ae Ilb. 11b. 30z. Ib. 5 oz. Mutton...140z. 1 1b. 4 0z. 1lb, 602. Baking. — The difference between In roasting, Cooking. roasting meat and baking it may be generally described as consisting in the fact, that, in baking it, the fumes caused by the operation are not carried off in the same way as occurs in roast- ing. Much, however, of this disad- vantage is obviated by the improved construction of modern ovens, and of especially those in connection with the - Leamington kitchener. With meat baked in the generality of ovens, how- ever, which do not possess ventilators on the principle of that kitchener, there is undoubtedly a peculiar taste, which does not at all equal the flavour deve- loped by roasting meat. The chemistry of baking may be said to be the same as that described in roasting. Should the oven be very brisk, it will be found necessary to cover. the joint with a piece of white paper, to prevent the meat from being scorched and blackened outside, before the heat can penetrate to the inside. This paper should be removed half an hour before the time of serving dinner, so that the joint may take a good colour. By means of a jar, many dishes, which are enumerated under their spe- cial heads in ‘‘The Dictionary of Cookery,” may be economically pre- pared in the oven. ‘The principal of these are soup, gravies, jugged-hare, beef-tea; and this mode of cooking may be advantageously adopted with a ham, which has previously been covered with a common crust of flour and water. All dishes prepared for baking should be more highly seasoned than when intended to be roasted. There are some dishes which, it may be said, are at least equally well cooked in the oven as by the roaster; thus, a shoulder of mutton and baked potatoes, a fillet or breast of veal, a sucking-pig, a hare, well basted, will be received by con- noisseurs as well when baked as if they had been roasted. Indeed, the baker’s oven, or the family oven, may often, as has been said, be substituted for the cook and the spit, with great economy and convenience. A baking-dish should not be less than six or seven inches deep ; so that the AND EVERY-DAY INFORMATION. 79 Cooking. meat, which of course cannot be basted, can stew in its own juices. Boiling.—Boiling, or the preparation of meat by hot water, though one of the easiest processes in cookery, requires skilful management. Boiled meat should be tender, savoury, and full of its own juice, or natural gravy; but, through the carelessness and ignorance of cooks, it is too often sent to table hard, tasteless, and innutritious. To insure a successful result in boiling flesh, the heat of the fire must be judiciously regulated, the proper quantity of water must be kept up in the pot, and the scum which rises to the surface must be carefully removed. Many writers on cookery assert that the meat to be boiled should be put into cold water, and that the pot should be heated gradually; but Liebig, the highest authority on all matters con- nected with the chemistry of food, has shown that meat so treated loses some of its most nutritious constituents. ‘‘ If the flesh,” says the great chemist, ‘‘ be introduced into the boiler when the water is in a state of brisk ebullition, and if the boiling be kept up for a few minutes, and the pot then placed ina warm place, so that the temperature of the water is kept at 158° to 165°, we have the united conditions for giving to the flesh the qualities which best fit it for being eaten.” When a piece of meat is plunged into boiling water, the albumen which is near the surface im- mediately coagulates, forming an en- velope, which prevents the escape of the internal juice, and most effectually excludes the water, which, by mixing with this juice, would render the meat insipid. Meat treated thus is juicy and well-flavoured when cooked, as it re- tains most of its savoury constituents. On the other hand, if the piece of meat be set on the fire with cold water, and this slowly heated to boiling, the flesh undergoes a loss of soluble and nutri- tious substances, while, as a matter of course, the soup becomes richer in these matters. The albumen is gradually dissolved from the surface to the cen- tre; the fibre loses, more or less, its Cooking. quality of shortness or tenderness, and becomes hard and tough: the thinner the piece of meat is, the greater is its loss of savoury constituents. In order to obtain well-flavoured and eatable meat, we must relinquish the idea of making good soup from it, as that mode of boiling which yields the best soup, gives the driest, toughest, and most vapid meat. Slow boiling whitens the meat, and we suspect that it is on this account that it is in such favour with the cooks. The wholesomeness of food is, however, a matter of much greater moment than the appearance it presents on the table. It should be borne in mind, that the whiteness of meat that has been boiled slowly, is produced by the loss of some important alimentary properties. The objections we have raised to the practice of putting meat on the fire in cold water, apply with equal force to the practice of soaking meat before cooking it, which is so strongly recom- mended by some cooks. Fresh meat ought never to be soaked, as all its most nutritive constituents are soluble in water. Soaking, however, is an operation that cannot be entirely dis- pensed with in the preparation . of animal food. Salted and dried meats require to be soaked for some time in water before they are cooked. For boiling meat, the softer the water is the better. When spring water is” boiled, the chalk, which gives to it the quality of hardness, is precipitated. This chalk stains the meat, and com- municates to it an unpleasant earthy taste. When nothing but hard water can be procured, it should be softened by boiling it for an hour or two before it is used for culinary purposes. The fire must be watched with great attention during the operation of boil-. ing, so that its heat may be properly regulated. As a rule, the pot should be kept in a simmering state; a result which cannot be attained without vigi- lance. The temperature at which water boils, under usual circumstances, is 212° Fahr. Water does not become 80 . DICTIONARY OF USEFUL RECIPES Cooking. hotter after it has begun to boil, how- ever long or with whatever violence the boiling is continued. This fact is of great importance in cookery, and atten- tion to it will save much fuel. Water made to boil in a gentle way by the ap- pen of a moderate heat, is just as ot as when it is made to boil on a strong fire with the greatest possible violence. When once water has been brought to the boiling point, the fire may be considerably reduced, as a very gentle heat will suffice to keep the water at its highest temperature. The scum which rises to the surface of the pot during the operation of boil- ing must be carefully removed, other- wise it will attach itself to the meat, and thereby spoilits appearance. The cook must not neglect to skim during the whole process, though by far the greater part of the scum rises at first. The practice of wrapping meat in a cloth may be dispensed with if the skimming be skilfully managed. If the scum be removed as fast as it rises, the meat will be cooked clean and pure, and come out of the vessel in which it was boiled much more deli- cate and firm than when cooked in a cloth. When taken from the pot, the meat must be wiped with a clean cloth, or, what will be found more convenient, a sponge previously dipped in water and wrung dry. The meat should not be allowed to stand a moment longer than necessary, as boiled meat, as well as roasted, cannot be eaten too hot. The time allowed for the operation of boiling must be regulated according to the size and quality of the meat. As a general rule, twenty minutes, reckon- ing from the moment when the boiling commences, may be allowed for every pound of meat. All the best authori- ties, however, agree in this, that the longer the boiling the more perfect the operation. A few observations on the nutritive value of salted meat may be properly introduced in this place. Every house- wife knows that dry salt in contact with fresh meat gradually becomes fluid Cooking. brine. The application of salt causes the fibres of the meat to contract, and the juice to flow out from its pores: as much as one-third of the juice of the meat is often forced out in this manner. Now, as this juice is pure extract of © meat, containing albumen, osmazome, and other valuable principles, it follows that meat which has been preserved by the action of salt can never have the nutritive properties of fresh meat. The vessels used for boiling should be made of cast iron, well tinned with- in, and provided with closely-fitting lids. They must be kept scrupulously clean, otherwise they will render the meat cooked in them unsightly and unwholesome. Copper pans, if used at all, should be reserved for operations that are performed with rapidity; as, by long contact with copper, food may become dangerously contaminated. The kettle in which a joint is dressed should be large enough to allow room for a good supply of water ; if the meat be cramped and be surrounded with but little water, it will be stewed, not boiled. In stewing, it is not requisite to have so great a heat as in boiling. A gentle simmering in a small quantity of water, so that the meat is stewed almost in its own juices, is all that is necessary. It is a method much used on the conti- nent, and is wholesome and economical. The hot-plate is a modern improve- ment on the old kitchen ranges, being used for boiling and stewing. It is a plate of cast iron, having a closed fire burning beneath it, by which it is thoroughly well heated. On this plate are set the various saucepans, stewpans, &c.; and, by this convenient and eco- nomical method, a number of dishes may be prepared at one time. The culinary processes of braising and stew- ing are, in this manner, rendered more gradual, and consequently the substance acted on becomes more tender, and the gravy is not so much reduced. Broiling.—Generally speaking, small dishes only are prepared by this mode of cooking ; amongst these, the beef steak and mutton chop of the solitary AND EVERY-DAY INFORMATION. SI Cooking, English diner may be mentioned as celebrated all the world over. Our beef-steak, indeed, has long crossed the ~ Channel ; and, with a view of pleasing - the Britons, there is in every carée at ~ every French restaurant, by the side of @ la Marengo and @ la Mayonnaise,— - biftek @ Angleterre. In order to succeed Boiling-Pot. in a broil, the cook must have a bright, _ clear fire; so that the surface of the - meat may be quickly heated. The result of this is the same as that obtained -in roasting ; namely, that a crust, so to speak, is formed.outside, and thus the juices of the meat are retained. The appetite of an invalid, so difficult to minister to, is often pleased with a broiled dish, as the flavour and sapidity of the meat are so well preserved. Stewpan. Two useful culinary vessels are represented above. One is a boiling-pot, in which large joints may be boiled; the other is a stewpan, with a closely-fitting lid, to which is attached a long handle; so that the cover can be re- ' moved without scalding the fingers. The utensils used for broiling need but little description. The common . gridiron is the same as it has been for _ ages past, although some little variety _ has been introduced into its manufac- ture, by the addition of grooves to the bars, by means of which the liquid fat _is carried into a small trough. One _ point it is well to bear in mind, viz., . that the gridiron should be kept in a direction slanting towards the cook, so Cooking. that as little fat as possible may fall into the fire. It has been observed, that broiling is the most difficult manual office the general cook has to perform, and one that requires the most unremit- ting attention ; for she may tum her back upon the stewpan or the spit, but Hot-Plate. the gridiron can never be left with impunity. The revolving gridiron, shown in the engraving, possesses some advantages of convenience, which will be at once apparent. Frying.—This very favourite mode of cooking may be accurately described as boiling in fat or oil. Substances dressed in this way are generally well received, for they introduce an agree- able variety, possessing, as they do, a peculiar flavour. By means of frying, cooks can soon satisfy many requisitions made on them, it being a very expe- ditious mode of preparing dishes for Revolving Gridiron. the table, and one which can be em- ployed when the fire is not sufficiently large for the purposes of roasting and boiling. The great point to be borne in mind in frying, is that the liquid must be hot enough to act instantane- ously, as all the merit of this culinary operation lies in the invasion of the boiling liquid, which carbonizes or burns, at the very instant of the im- mersion of the body placed in it. It may be ascertained if the fat is heated G 82 ‘DICTIONARY*OF USEFUL RECIPES a —— Cooking. to the proper degree, by cutting a piece of bread and dipping it in the frying- pan for five or six seconds ; and if it be firm and of a dark brown when taken out, put in immediately what you wish to prepare; if it be not, let the fat be heated until of the right tem- perature. This having been effected, moderate the fire, so that the action may not be too hurried, for by a continuous heat the juices of the sub- stance may be preserved, and its flavour enhanced. Sauté Pan. The philosophy of frying consists in this, that liquids subjected to the action of fire do not all receive the same quantity of heat. Being differently constituted in their nature, they pos- sess different ‘‘ capacities for caloric.” Thus, you may, with impunity, dip your finger in boiling spirits of wine ; you would take it very quickly from boiling brandy, yet more rapidly from water ; whilst the effects of the most rapid immersion in boiling oil need not be told. As a consequence of this, heated fluids act differently on the sapid bodies presented to them. ‘Those put in water dissolve, and are reduced to a soft mass; the result being Jozz//on, stock, &c. Those substances, on the contrary, treated with oil, harden, as- sume a more or less deep colour, and are finally carbonized. The reason of these different results is, that, in the first instance, water dissolves and ex- tracts the interior juices of the ali-— mentary substances placed in it ; whilst, in the second, the juices are preserved ; for they are insoluble in oil. It is to be especially remembered, in connection with frying, that all dishes fried in fat should be placed before the fire on a piece of blotting-paper, or sieve reversed, and there left for a few minutes, so that any superfluous greasy moisture may be removed, Cooking. The utensils used for the purposes of frying are confined to frying-pans, although these are of various sizes ; and, for small and delicate dishes, such as collops, fritters, pancakes, &c., the sauté pan, of which we give an engray- ing, is used. Cooking by Gas.—Gas-cooking can scarcely now be considered a novelty ; many establishments, both small and large, have been fitted with apparatus for cooking by this mode, which un- doubtedly exhibits some advantages. Thus the heat may be more regularly supplied to the substance cooking, and Gas-Stove, the operation is essentially a clean one, because there can be no cinders or other dirt to be provided for. Some labour and attention necessary, too, with a coal fire or close stove, may be saved ; and, besides this, it may, per- haps, be said that culinary operations are reduced, by this means, to some- thing like a certainty. There are, however, we think, many objections to this mode of cooking, more especially when applied to small domestic establishments. For instance, the ingenious machinery necessary for carrying it out, requires cooks perfectly conversant with its use ; and if the gas, AND EVERY-DAY INFORMATION. 83 tm ER Al a Cooking. when the cooking operations are finished, be not turned off, there will be a large increase in the cost of cook- ing, instead of the economy which it has been supposed to bring. For large establishments, such as some of the immense London warehouses, where a large number of young men have to be catered for daily, it may be well adapted, as it is just possible that a slight increase in the supply of gas necessary for a couple of joints may serve equally to cook-a dozen dishes. Roasting.-—Of the various methods of preparing meat, roasting is that which most effectually preserves its nutritive qualities. Meat is roasted by being exposed to the direct influence of the fire. This is done by placing the meat before an open gate, and keeping it in motion to prevent the scorching on any particular part. When meat is properly roasted, the outer layer of its albumen is coagulated, and thus pre- sents a barrier to the exit of the juice. In roasting meat, the heat must be strongest at first, and it should then be much reduced. To have a good juicy roast, therefore, the fire must be red and vigorous at the very commencement of the operation. In the most careful roasting, some of the juice is squeezed out of the meat; this evaporates on the surface of the meat, and gives it a dark brown colour, a rich lustre, and a strong aromatic taste. Besides these effects on the albumen and the expelled juice, roasting converts the cellular tissue of the meat into gelatine, and melts the fat out of the fat-cells. If a spit is used to support the meat before the fire, it should be kept quite bright. Sand and water ought to be used to scour it with, for brickdust and oil may give a disagreeable taste to the meat. When well scoured, it must be wiped quite dry with a clean cloth; and, in spitting the meat, the prime parts should be left untouched, so as to avoid any great escape of its juices. Kitchens in large establishments are usually fitted with what are termed ‘*smoke-jacks.” By means of these, several spits, if required, may be turned Cooking. at the same time. This not being, of course, necessary in smaller establish- ments, a roasting apparatus, more eco- nomical in its consumption of coal, is more frequently in use. The bottle-jack, of which we here give an illustration, with the wheel and hook, and showing the precise manner Rottle-Fack, with Wheel and Hook. of using it, is now commonly found in many kitchens. This consists of a spring inclosed in a brass cylinder, and requires winding up before it is used, and sometimes, also, during the opera- tion of roasting. The joint is fixed to an iron hook, which is suspended by a chain connected with a wheel, and which, in its turn, is connected with the bottle-jack. Beneath it stands the dripping-pan, which we have also en- graved, together with the basting-ladle, the use of which latter should not be spared; as there can be no good roast without good basting. ‘‘ Spare the rod, and spoil the child,” might easily be paraphrased into ‘‘ Spare the basting, and spoil the meat.” If the G2 $4. DICTIONARY OF USEFUL RECIPES Cooking. joint is small and light, and so turns unsteadily, this may be remedied by fixing to the wheel one of the kitchen weights. Sometimes this jack is fixed inside a screen; but there is this ob- jection to this apparatus, that the meat cooked in it resembles the flavour of baked meat. This is derived from its being so completely surrounded with the tin, that no sufficient current of air A OED =|} flyin Zp, a : Z ZZ RU OUVEALAACURT LOT = F 5