Univ.of 111. Library 
 51 
 
 1674- 
 
 THE UNIVERSITY 
 
 OF ILLINOIS 
 
 LIBRARY 
 
 From the collection of 
 Julius Doerner, Chicago 
 Purchased, 1918. 
 
 •••: * 
 
'W, 
 
 ilBRARV 
 OF THE 
 
 university of Illinois 
 

PREFACE TO FIRST EDITION 
 
 N APOLEON, that man of great ideas, conceived at least one idea which it was 
 not his good fortune to see carried out— that was, to have made for his own per- 
 sonal use a perfect travel library. Each book in this library was to be printed 
 especially for it, in the best possible manner, and to be handsomely and substantially 
 bound, but, by dispensing with wide margins and other non-essentials, and avoiding 
 blank pages, etc., an elegant book was to be compressed into one-quarter of the 
 space usually allotted totit. 
 
 Many improvements have been made in the art of book-making since the days 
 of the great Bonaparte, and numberless bulky encyclopedias have been printed. For 
 the use of any one of these, if he could have obtained it in his day, Napoleon would 
 gladly have exchanged a fortune. But among them all there is not one which 
 answers all the practical questions which come up for settlement in ordinary every- 
 day life* The compiler of the present work believed that it was possible to present 
 in one compact volume a reference library such as Napoleon would have prized above 
 a kingdom, one which, although compressed into one volume, would answer more 
 every-day questions than all the other encyclopedias combined. In order to test 
 the practicability of such a project, “The Little Giant Cyclopedia ” was placed 
 before the public a few years ago. This, although a much smaller work than the 
 presentventure, immediately found favor; and when it had reached a sale of over 
 one hundred thousand copies, which it did within less than two years after its 
 first publication, work was at once commenced upon this larger and more compre- 
 hensive compilation. In this, as in the smaller work, it has been the aim of the 
 author to compress vast masses of information into compact sentences and paragraphs 
 — as Cotter says, ‘ ‘ to effect for bales of manuscript what the hydrostatic screw per- 
 forms for bales of cotton — condense into a period what before occupied a page.” 
 The work has been done faithfully and conscientiously, and the publishers confidently 
 present “ The Giant Cyclopedia ” to the public for criticism and approval. Sugges- 
 tions as to improvement in future editions will be thankfully received and carefully 
 considered at all times. 
 
 A few words more to the seeker after information : In order to condense and sim- 
 plify the material presented in this volume, much of it has been arranged in the form of 
 tables, charts and diagrams, and the usual alphabetical arrangement of subjects was 
 found impracticable as interfering with the author’s design to make the “Giant 
 Cyclopedia” an educational work as well as a work of reference. The information 
 given was, therefore, arranged under various headings in such classification as 
 seemed to the author most desirable. Many items of information could have been 
 appropriately placed under two or more of these headings. Repetition, however, 
 Aas been carefully avoided. Therefore, if any particular subject is not treated of 
 under the heading in which one would most naturally expect to find it, the reader 
 should carefully consult the alphabetical index, which has been made full and 
 complete. 
 
 Copybight, A.D. 1894, by Kathabine L. Schulte. 
 
Summary of Contents 
 
 — ’T*"*T* » (gy. ' - < 
 
 How to Remember 
 
 Loisette’s System of Memory Culture. 
 
 
 Five Hundred Errors Corrected 
 
 Concise Rules in Grammar, Spelling and Pronunciation. Rules and Hints for Cor- 
 rect Speaking. Rules of Pronunciation. Words often Mispronounced. Short 
 Rules for Spelling. Punctuation. The Use of Capitals. How to Write a Letter. 
 Hints for Writers, etc. 
 
 Synonyms and Antonyms ......... ; . r 
 
 A Dictionary of Twelve Thousand Words of Similar and Contrary Meaning. 
 
 Parliamentary Law at a Glance 
 
 List of Motions Arranged According to their Purpose and Effect. Two Hundred 
 and Fifty Points of Order Decided on a Single Page. 
 
 (W 
 
 Legal Advice 
 
 Blackstone’s Definition. Business Law in Brief. Agreements and Contracts. 
 Notes and Negotiable Paper. Partnership. Agency and Attorney. Landlord and 
 Tenant. Law relating to Farms, etc. Lien Laws. Deeds. Transfer of Property. 
 Mortgages. Assignments. Inns, Hotels and Boarding-houses. Bonds. Bills of 
 Sale. Guaranty. Corporations. Wills, and how to make them. Heirship to 
 Property npt Bequeathed. Legacies. Duties of Executors and Administrators. 
 Dower, Marriage and Divorce. Rights of Married Women. Arbitration. The 
 Law of Finding. Bankruptcy. Some Legal “ Don’ts.” 
 
 Business and Legal Forms 
 
 Assignment of Written Instruments. Bills of Exchange. Drafts. Agreements. 
 Bonds. Bills of Sale. Bond for a Deed. Power of Attorney. Warranty Deed. 
 Quit Claim Deed. Mortgage. Certificate of Acknowledgment. Short Form of 
 Lease. Will. Bill of Sale. Promissory Notes. Sight Draft. Due Bill, etc. 
 
 Special Legal Information 
 
 Mining Laws. The Law of Copyright. Directions for Securing Copyrights. The 
 Law of Trademarks. Patent Laws. How to Obtain a Patent. Points of Criminal 
 Law. Constitutional Law. Voting and Naturalization. Election Laws. The Inter- 
 State Commerce Law. Internal Revenue. The Single Tax. 
 
 
 Insurance. 
 
 Fire Insurance. Short Rates Table. Life Insurance. Various Kinds of Policies 
 - ^ Described. Expectation of Life. Marine and Transit Insurance. 
 
 .4 
 
 m 
 
 Stock Investments Explained 
 
 ^ Stocks and Dividends. Preferred Stock. Watered Stock. Dealing in Stocks. 
 "V Bonds. Coupons. Brokerage and Commission. Terms Used on the Board of 
 Trade. Cardinal Numbers in Seven Languages. 
 
 0 s - 
 
 3 s 
 
 0 
 
 o 
 
 804275 
 
 13 
 
 25 
 
 42 
 
 43 
 
 57 
 
 61 
 
 71 
 
 73 
 
i 
 
 SUMMARY OF CONTENTS 
 
 The Language of Flowers 
 
 m 
 
 Handy Facts to Settle Arguments . 
 
 Interesting Facts, tersely stated, about Thousands of Subjects which come up daily 
 in Conversation, but concerning which it is usually almost impossible to acquire 
 Accurate Information. Some Big Things. Important and Interesting Dates and 
 Valuable Points in Statistics, History and General Information. 
 
 mi 
 
 Names and their Meaning 
 
 The Christian Names of Men and Women and their Derivation, Origin end Signifi- 
 cance. 
 
 mi 
 
 Facts About Railroads and Transportation 
 
 Twenty Points on American Railroading. Train Management. Colored Flag or 
 Lantern Signals. Torpedoes. Locomotive Whistle Signals. Swinging Lamp 
 Signals. Capacity of Freight Cars. Steamboating. 
 
 mi 
 
 Weather Forecasts 
 
 Prognostications. Signs of the Weather. Wind and Weather Signals used by the 
 United States Signal Office. The Climates of the United States. Time Difference 
 between New York and Principal Cities. 
 
 mi 
 
 A Dictionary of Biography 
 
 The Names of Eminent Personages of History and of Our Own Times, alphabetically 
 arranged, with Brief Biographies. Rise of Famous Americans. 
 
 mi 
 
 History at a Glance 
 
 Historical, Biographical and Chronological Charts (printed in colors) suggesting 
 Names, Dates and Events, and designed for Ready Reference, and to aid the 
 Memory. 
 
 mi 
 
 Political History of the United States 
 
 From the Colonial Period to the Present Time. The Rise and Fall of Political 
 Parties. A Concise Summary of each Administration. The By-ways of American 
 Politics. 
 
 mi 
 
 History of the Tariff 
 
 Customs Averages and Tariff Legislation since the Beginning of the Government. 
 The Lowndes-Calhoun Bill. The Tariff of Abominations. The Tariff of 1842. The 
 Mills Tariff. The McKinley Bill. The Wilson Tariff. The Income Tax. 
 
 mi 
 
 The Civil Service 
 
 The Administration of Government. Appointments to Office. Examinations, etc. 
 
 mi 
 
 The World’s Chief Countries 
 
 Condensed Statistical and Historical Information. 
 
 76 
 
 77 
 
 92 
 
 95 
 
 97 
 
 101 
 
 145 
 
 161 
 
 168 
 
 170 
 
 174 
 
SUMMARY OF CONTENTS 
 
 5 
 
 Colored Charts of History and Statistics 
 
 Important Information on Many Subjects conveyed in the Form of Object Lessons. 
 Volumes of Knowledge condensed into Single Pages. 
 
 The World's Progress since the Discovery of America : Men — Events — Wars — 
 Inventions and Discoveries. The World's Great Nations: Wealth of Nations — 
 Banking Capital — Steam Power. The European Balance of Power. Our Foreign 
 Trade. Population and Education: Density of Population — Inhabitants per 
 Square Mile, in 1820 and in 1890, of the World’s Chief Countries — Education and 
 Illiteracy — Percentage of School Attendance and of Adults Able to Read and Write. 
 The World's Food Supply: Production and Consumption of Meat and Grain — 
 Acres under Grain. Politics since 1650: Political History of Great Britain and her 
 Colonies and of the United States — Socialism in Europe — Strength of the Great 
 Political Parties. Races and Tongues of the World: The Aryan, Semitic, African 
 Oceanic and Turanian Tongues and their Branches — The Languages of Civilized 
 Peoples in 1801 and in 1893. History of the World's Religions: The History and 
 Statistics of the World’s Creeds presented on a single page. Religions in the United 
 States: Strength of the Various Denominations. Duration of Life : Interesting 
 Statistics of Mortality. History of the Sea: Sea Power — The World’s Shipping — 
 Evolution of Steamship Navigation. The World's Great Cities: From the Dawn of 
 History to the Present Time — Memphis to Chicago — Growth of Urban Population 
 in Europe and America. The Humanities: The World’s Progress in Art, Music, 
 Education, Law arid Medicine — The Great Universities. Key Dates in the History 
 of Labor: From A.D. 1349 to the Present Time — Wages and Prices for Seven 
 Centuries — Skilled and Unskilled Labor. The Evolution of Electrical Science: 
 From Thales to Edison and Tesla — An Illustrated Chart showing the World’s 
 Progress in the Mastery of Magnetic and Electric Forces. The Territory of the 
 United States: The Climates of the United States. Telegraph and Sign 
 
 Alphabets: The Morse and the Needle and Mirror Alphabets — Deaf and Dumb 
 Alphabets — The Alphabet for the Blind. 
 
 Medicine and Hygiene 
 
 Diseases and their Remedies : Prescriptions by Eminent Practitioners — Pure Stimu- 
 lants — Care of the Eyes — Care of the Ears — Homoeopathy. Valuable Hygienic 
 Suggestions : Rules for the Preservation of Health. Simple Household Remedies. 
 The Care of Children in Health and in Sickness — Artificial Feeding of Infants 
 — Advice to Mothers. Contagious Diseases: How to Determine the Nature of a 
 Suspicious Illness — Cholera Rules — Protection against Bacteria. Accidents and 
 Emergencies: What to Do and How to Dolt — -Poisons and their Antidotes. 
 Hygienic Toilet Recipes: Baths and Bathing — The Complexion — Freckles, Warts 
 and Wrinkles, etc. — Ointments, Lotions, Creams, etc. — Care of the Teeth — Care of 
 the Hair — Scents and Perfumes, etc., etc. 
 
 Memory Rhymes 
 
 Physical Exercise 
 
 How to Become Strong. Simple Apparatus and Appliances. Exercises for Men 
 and for Women, to Develop the Physique and for the Relief of Dyspepsia and 
 Kindred Ailments. 
 
 <•« 
 
 Housekeeping and Cookery 
 
 Economy and Wealth, Temperance and Health in the Household. A Collection of 
 Original and Tested Recipes carefully selected by Kathryn Armstrong. (Not a 
 • single recipe in this department contains alcohol in any form as an ingredient.) 
 Some Valuable Tables for Intelligent Housekeepers. Boiling. Roasting. Broiling. 
 
 177 
 
 193 
 
 228 
 
 229 
 
 232 
 
6 
 
 SUMMARY OF CONTENTS. 
 
 Frying. Cooking Time-Table. Soups. Fish, Oysters, Shellfish, etc. Poultry 
 and Game. Meats. Curries. Gravies. Sauces. Stocks. Vegetables. Salads. 
 Pickles. Eggs. Catsups, etc. Forcemeats. Bread and Cakes. Pastry. Dessert. 
 Home-made Candies. Ice-Cream, Ices, etc. Preserves. Canned Fruits, Jellies, 
 etc. Dairy Dishes. Beverages. Sick-Room Cookery. Digestion of Various 
 
 Foods. Properties of Foods. Tables for Housekeepers, etc., etc. 
 
 Labor-Saving and Ready Reference Tables..., 307 
 
 The Census of 1890. Population of the United States. Cities and Towns of Over 
 8,000 Population. The Names and Mottoes of the States. Geographical Nick- 
 names. Wars of the United States. The Civil War — Numbers of Men Engaged. 
 Principal Battles on Land and Sea. Cost of Recent Wars. The Decisive Battles 
 of History. Slavery and Serfdom. Famous Giants and Dwarfs. Evictions in 
 Ireland. Great Financial Panics. Excessive Heat and Severe Cold. The Great 
 Famines and Plagues of History. Great Fires and Floods. Qualifications of 
 Voters in the States. Interest Laws and Limitations. Facts about Poultry. How 
 to Tell the Age of Horses, Cattle, etc. Medicines for the Horse. Weights and 
 Measures. Handy Metric Tables. Practical Calculations. Short Cuts in Arith- 
 metic. Practical Tables for Bankers, Merchants, Lumbermen, Miners, Iron and 
 Metal Workers, Builders, Contractors, Masons, Plasterers, Plumbers, Roofers, 
 Painters, Glazers, Architects and Designers, Draughtsmen, Engineers, Machinists, 
 Printers and Publishers, etc., etc. Log and Lumber Tables. Cement. Facts 
 about Gas. Carpenters’ Work and Measuring. Areas of Circles. Circumferences 
 of Circles. Handy Facts for Architects and Builders. Horse Power of Engines. 
 Belting. Transmission of Power by Wire Ropes. Useful Hydraulic Information. 
 Boilers, Chimneys, etc. Specific Gravity. Tensile and Transverse Strength. 
 Squares and Cubes of all Numbers from 1 to 500. Natural Sines, etc., etc. 
 
 M 
 
 Electricity up to Date 355 
 
 What is Electricity ? The Sources of Electric Power. History of the Science. A 
 Lucid Explanation of the New Marvels which Electricity has given to the World. 
 Measuring the Force. Electrical Terms Explained. Electrical Units. Magnetism. 
 Current Electricity. Electro-Magnetics. Dynamo-Electric Machines. Electric 
 Lighting. The Telephone. Electric Bells. Burglar Alarms. Electric Clocks. 
 Apparatus Required for Study and Practical Application. Directions for Setting 
 up and Maintaining Batteries. Twenty Test Questions Answered. 
 
 Useful Recipes and Trade Secrets 369 
 
 A Collection of more than Two Thousand Practical Formulas and Suggestions for 
 all Trades and Occupations. Recipes and Hints for Mechanics, Artisans, Merchants, 
 Architects, Builders, Contractors, Farmers, Poultrymen, Bee-keepers, Nurserymen, 
 Stock-breeders, Housekeepers, Surveyors, Professional Men, and, in fact, all Classes 
 of Workers. 
 
 ms 
 
 Etiquette 
 
 The Rules of Good Society. How to Get Along in the World. The Art of Conver- 
 sation. Table Etiquette. How to Carve. George Washington’s Rules of Conduct. 
 Etiquette of the Street. Hints on Traveling. The Secrets of Success. 
 
 mi 
 
 472 
 
 Religions and Creeds 
 
 The World’s Religious Beliefs. 
 
 482 
 
$ $ How to Remember ¥ ¥ 
 
 LOISETTE’S SYSTEM OF MEMORY GUIsTURE 
 
 S O MUCH has been said about Loisette’s 
 memory system, the art has been so widely 
 advertised, and so carefully guarded from all the 
 profane who do not send five or many dollars to 
 the Professor, that a few pages showing how 
 every man may be his own Loisette may be both 
 interesting and valuable. 
 
 In the first place, the system is a good one, 
 and well worth the labor of mastering, and if 
 the directions are implicitly followed there can 
 be no doubt that the memory will be greatly 
 strengthened and improved, and that mnemonic 
 feats otherwise impossible may be easily per- 
 formed. Loisette, however, is not an inventor, 
 but an introducer. He stands in the same rela- 
 tion to Dr. Pick that the retail dealer holds to 
 the manufacturer: the one produced the article; 
 the other brings it to the public. Even this 
 statement is not quite fair to Loisette, for he has 
 brought much practical common sense to bear 
 upon Pick’s system, and, in preparing the new 
 art of mnemonics for the market, in many ways 
 he has made it his own. 
 
 If each man would reflect upon the method 
 by which he himself remembers things, he would 
 find his hand upon the key of the whole mystery. 
 For instance, the author was once trying to re- 
 member the word blythe. There occurred to 
 my mind the words “bellman,” “belle,” and 
 then the verse : 
 
 “ the peasant upward climbing 
 
 Hears the bells of Buloss chiming,” 
 
 “ Barcarole,” “ barrack,” and so on until finally 
 the word “ blythe” presented itself with a strange 
 insistence, long after I had ceased trying to re- 
 call it. 
 
 On another occasion, when trying to recall the 
 name “ Richardson,” I got the words “ hay- 
 rick,” “Robertson,” “ Randallstown,” and finally 
 “wealthy,” from which, naturally, I got “rich” 
 and “Richardson” almost in a breath. 
 
 Still another example: trying to recall the 
 name of an old schoolmate, “Grady,” I got 
 
 “ Brady,” “ grave,” “ gaseous,” “ gastronome,” 
 “gracious,” and I finally abandoned the attempt, 
 simply saying to myself that it began with a 
 “ G,” and there was an “ a ” sound after it. The 
 next morning, when thinking of something en- 
 tirely different, the name “ Grady ” came up in 
 my mind with as much distinctness as though 
 some one had whispered it in my ear. This re- 
 membering was done without any conscious 
 effort on my part, and was evidently the result 
 of the exertion made the day before when the 
 mnemonic processes were put to work. Every 
 reader must have had a similar experience which 
 he can recall, and which will fall in line with the 
 examples given. 
 
 It follows, then, that when we endeavor, with- 
 out the aid of any system, to recall a forgotten 
 fact or name, our memory presents to us words of 
 similar sound or meaning in its journey toward 
 the goal to which we have started it. This goes 
 to show that our ideas are arranged in groups in 
 whatever secret cavity or recess of the brain they 
 occupy, and that the arrangement is one not 
 alphabetical exactly, and not entirely by mean- 
 ing, but after some fashion partaking of both. 
 
 If you are looking for the word “ meadow ” 
 you may reach “ middle ” before you come to it, 
 or “ Mexico,” or many words beginning with the 
 “m” sound, or containing the “dow,” as “win- 
 dow” or “dough,” or you may get “field” or 
 “farm” — but you are on the right track, and if 
 you do not interfere with your intellectual pro- 
 cess you will finally come to the idea which you 
 are seeking. 
 
 How often have you heard people say, “ I 
 forget his name ; it is something like Beadle or 
 Beagle — at any rate it begins with a B.” Each 
 and all of these were unconscious Loisettians, 
 and they were practicing blindly, and without 
 proper method or direction, the excellent system 
 which he teaches. The thing, then, to do — and 
 it is the final and simple truth which Loisette 
 teaches — is to travel over this ground in the 
 
 v 
 
8 
 
 LOlSETTE'tf system of memory culture 
 
 make it 
 Loisette 
 
 other direction — to cement the fact yon wish to 
 remember to some other fact or word which you 
 know will be brought out by the implied condi- 
 tions — and thus you will always be able to 
 travel from your given starting-point to the 
 thing which you wish to call to mind. 
 
 To illustrate: let the broken line in the 
 annexed diagram represent a train of thought. 
 If we connect the idea “a” with “e” through 
 the steps 5, c and cZ, the tendency 
 of the mind ever afterwards will be 
 to get to e from a that way, or 
 from any of the intermediates that 
 a way. It seems as though a chan- 
 nel were cut in our mind-stuff along 
 which the memory flows. How to 
 flow this way will be seen later on. 
 in common with all the mnemonic 
 teachers, uses the old device of representing 
 numbers by letters — and as this is the first and 
 easiest step in the art, this seems to be the most 
 iogical place to introduce the accepted equiva- 
 lents of the Arabic numerals : 
 
 0 is always represented by s, z or c soft. 
 
 1 is always represented by Z, th or d. 
 
 2 is always represented by n. 
 
 3 is always represented by to. 
 
 4 is always represented by r. 
 
 5 is always represented by Z. 
 
 6 is always represented by sh, j, ch soft or g 
 soft. 
 
 7 is always represented by g hard, k, c hard, 
 q or final ng. 
 
 8 is always represented by / or v. 
 
 9 is always represented by p or b. 
 
 All the other letters are used simply to fill up. 
 Double letters in a word count only as one. In 
 fact, the system goes by sound, not by spelling 
 — for instance, “this” or “dizzy” would stand 
 for ten; “catch” or “gush” would stand for 
 76, and the only difficulty is to make some word 
 or phrase which will contain only the significant 
 letters in the proper order, filled out with non- 
 significants in some guise of meaning or intelli- 
 gibility.* Suppose you wished to get some 
 
 * “You can remember the equivalents by noting the fact 
 that z is the first letter of “zero,” and c of “cipher,” 
 thas but one stroke, n has two, m three. The script /is 
 very like 8, the script p like 9: r is the last letter of four, 
 l is the Roman numeral for fifty, which suggests five. The 
 others may be retained by memorizing these two nonsense 
 lines: 
 
 Six shy Jewesses cTiase George. 
 
 Seven qreat tangs came quarreling. 
 
 phrase or word that would express the number 
 3,685, you arrange the letters this way : 
 
 You can make out “image of law,” “my 
 shuffle,” “ matchville,” etc., etc., as far as you 
 like to work it out. 
 
 Now, suppose that you wished to memorize 
 the fact that $1,000,000 in gold weighs 3,685 
 pounds, you go about it in this way, and here 
 is the kernel and crux of Loisette’s system : 
 
 “ How much does $1,000,000 in gold weigh?” 
 “ Weigh — scales.” 
 
 “ Scales — statue of Justice.” 
 
 “ Statue of Justice — image of law .” 
 
 The process is simplicity itself. The thing 
 you wish to recall, and that you fear to forget, 
 is the weight; consequently you cement your 
 chain of suggestion to the idea which is most 
 prominent in your mental question. What do 
 you weigh with? Scales. What does the 
 mental picture of scales suggest ? The statue 
 of Justice, blindfolded and weighing out award 
 and punishment to man. Finally, what is the 
 statue of Justice but the image of law? and the 
 words “image of law,” translated back from the 
 significant letters m, g soft, / and Z, give you 
 3-6-8-5, the number of pounds in $1,000,000 
 in gold. You bind together in your mind each 
 separate step in the journey, the one suggests 
 the other, and you will find a year from now 
 that the fact will be as fresh in your memory as 
 it is to-day. You cannot lose it. It is chained 
 to you by an unbreakable mnemonic tie. Mark, 
 that it is not claimed that “weight” will of 
 itself suggest “scales,” and “scales” “statue of 
 Justice,” etc., but that, having once passed your 
 attention up and down that ladder of ideas, your 
 
LOlSETTE’k SYSTEM OE MEMORY CULTURE 
 
 9 
 
 mental tendency will be to take the same route, 
 and get to the same goal again and again. 
 Indeed, beginning with the weight of $1,000,000, 
 “image of law” will turn up in your mind 
 without your consciousness of any intermediate 
 station on the way, after some iteration and 
 reiteration of the original chain. 
 
 Again, so as to fasten the process in the. 
 reader’s mind even more firmly, suppose that it 
 were desired to fix the date of the battle 
 of Hastings (A. D. 1066) in the memory; 
 1066 may be represented by the words “ the 
 wise judge” (th — 1, s = 0, j = 6, dg — 6; 
 the others are non-significants) ; a chain might 
 be made thus: 
 
 Battle of Hastings — arbitrament of war. 
 
 Arbitrament of war — arbitration. 
 
 Arbitration — judgment. 
 
 J udgment — the wise judge. 
 
 Make mental pictures, connect ideas, repeat 
 words and sounds, go about it any way you 
 please, so that you will form a mental habit of 
 connecting the “battle of Hastings” with the 
 idea of “ arbitrament of war,” and so on for the 
 other links in the chain, and the work is done. 
 
 Loisette makes the beginning of his system 
 unnecessarily difficult, to say nothing of his 
 illogical arrangement in the grammar of the art 
 of memory, which he makes the first of his 
 lessons. He analyzes suggestion into — 
 
 1. Inclusion. 
 
 2. Exclusion. 
 
 3. Concurrence. 
 
 All of which looks very scientific and orderly, 
 but is really misleading, and badly named. The 
 truth is that one idea will suggest another: 
 
 1. By likeness or opposition of meaning, as 
 “house” suggests “room” or “door,” etc.; or, 
 “white” suggests “black;” “cruel, “kind,” 
 etc. 
 
 2. By likeness of sound, as “ harrow ” and 
 “ barrow ” ; “ Henry ” and “ Hennepin.” 
 
 3. By mental juxtaposition, a peculiarity dif- 
 ferent in each person, and depending upon each 
 one’s own experience. Thus, “ St. Charles ” 
 suggests “railway bridge” to me, because I was 
 vividly impressed by the breaking of the 
 
 Wabash bridge at that point. “Stable” and 
 “broken leg” come near each other in my 
 experience, so do “ cow ” and “ shot-gun ” and 
 “ licking.” 
 
 Out of these three sorts of suggestion, it is 
 possible to get from any one fact to any other 
 in a chain certain and safe, along which the mind 
 may be depended upon afterwards always to fol- 
 low. 
 
 The chain is, of course, by no means all. Its 
 making and its binding must be accompanied 
 by a vivid, methodically directed attention, 
 which turns all the mental light gettable in a 
 focus upon the subject passing across the mind’s 
 screen. Before Loisette was thought of this 
 was known. In the old times in England, in 
 order to impress upon the mind of the rising 
 generation the parish boundaries in the rural 
 districts, the boys were taken to each of the 
 landmarks in succession, the position and bear- 
 ings of each pointed out carefully, and, in order 
 to deepen the impression, the young people 
 were then and there vigorously thrashed, a 
 mechanical method of attracting the attention 
 which was said never to have failed. This 
 systenf has had its supporters in many of the 
 old-fashioned schools, and there are men who 
 will read these lines who can recall with an 
 itching sense of v^vid expression the 144 lick- 
 ings which were said to go with the multiplica- 
 tion table. 
 
 In default of a thrashing, however, the student 
 must cultivate as best he can an intense fixity of 
 perception upon every fact or word or date that 
 he wishes to make permanently his own. It is 
 easy. It is a matter of habit. If you will you 
 can photograph an idea upon your cerebral 
 gelatine so that neither years nor events will 
 blot it out or overlay it. You must be clearly 
 and distinctly aware of the thing you are 
 putting into your mental treasure-house, and 
 drastically certain of the cord by which you 
 have tied it to some other thing of which you 
 are sure. Unless it is worth your while to do 
 this, you might as well abandon any hope of 
 mnemonic improvement, which will not come 
 without the hardest kind of hard work, although 
 it is work that will grow constantly easier with 
 practice and reiteration. 
 
10 
 
 LOISETTE’S SYSTEM OF MEMORY CULTURE 
 
 You need, then : 
 
 1. Methodic suggestion. 
 
 2. Methodic attention. 
 
 3. Methodic reiteration. 
 
 And this is all there is to Loisette, and a great 
 deal it is. Two of them will not do without 
 the third. You do not know how many steps 
 there are from your hall-door to your bed-room, 
 although you have attended to and often reiter- 
 ated the journey. But if there are twenty of 
 them, and you have once bound the word “ nice,” 
 or “ nose,” or “ news,” or “ hyenas,” to the fact 
 of the stairway, you could never forget it. 
 
 The Professor makes a point, and very wisely, 
 of the importance of working through some 
 established chain, so that the whole may be 
 carried away in the mind — not alone for the 
 value of the facts so bound together, but for the 
 mental discipline so afforded. 
 
 Here, then, is the “President Series,” which 
 contains the name and date of inauguration of 
 each president from Washington to Cleveland. 
 The manner in which it is to be mastered is this : 
 Beginning at the top, try to find in your mind 
 some connection between each word and the one 
 following it. See how you can at some future 
 time make one suggest the next, either by sug- 
 gestion of sound or sense, or by mental juxta- 
 position. When you have found this dwell or. 
 it attentively for a moment or two. Pass it 
 backward and forward before you, and then go 
 on to the next step. 
 
 The chain runs thus, the names of the presi- 
 dents being in small caps, the date words in 
 italics : 
 
 President Chosen as the first word as 
 
 the one most apt to occur 
 to the mind of any one 
 wishing to repeat the 
 names of the presidents. 
 
 Dentist ’President and dentist. 
 
 Draw "\yhat does a dentist do? 
 
 To give up When something is drawn 
 
 from one it is given up. 
 This is a date phrase 
 meaning 1789. 
 
 Self-sacrifice There is an association of 
 
 thought between giving up 
 and self-sacrifice. 
 
 Washington Associate the quality of self- 
 
 sacrifice with Washing- ' 
 ton’s character. 
 
 Morning wash Washington and wash. 
 
 Dew Early wetness and dew. 
 
 Flower beds Dew and flowers. 
 
 Took a bouquet. . . Flowers and bouquet. Date 
 phrase (1797). 
 
 Garden Bouquet and garden. 
 
 Eden The first garden. 
 
 Adam Juxtaposition of thought. 
 
 Adams Suggestion by sound. 
 
 Fall Juxtaposition of thought. 
 
 Failure Fall and failure. 
 
 Deficit Upon a failure there is usual- 
 
 ly a deficit. Date word 
 (1801). 
 
 Debt The consequence of a deficit. 
 
 Bonds Debt and bonds. 
 
 Confederate bonds .Suggestion by meaning. 
 Jefferson Davis . . . Juxtaposition of thought. 
 Jefferson. 
 
 Now follow out the rest for yourself, taking 
 about ten at a time, and binding those you do 
 last to those you have done before, each time, 
 before attacking the next bunch. 
 
 1 2 3 
 
 Jefferson 
 
 tough make 
 
 Theophilus 
 
 Judge Jeffreys oaken furniture fill us 
 
 bloody assize 
 
 bureau 
 
 Fillmore 
 
 bereavement 
 
 Yan Buren 
 
 more fuel 
 
 too heavy a sob rent 
 
 the flame 
 
 parental grief 
 
 side-splitting 
 
 flambeau 
 
 mad son 
 
 divert 
 
 bow 
 
 Madison 
 
 annoy 
 
 arrow 
 
 Madeira 
 
 harassing 
 
 Pierce 
 
 first-rate wine 
 
 Harrison 
 
 hurt 
 
 frustrating 
 
 Old Harry 
 
 feeling 
 
 defeating 
 
 the tempter 
 
 wound 
 
 feet 
 
 the fraud 
 
 soldier 
 
 toe the line 
 
 painted clay 
 
 cannon 
 
 row 
 
 baked clay 
 
 Buchanan 
 
 Monroe 
 
 tiles 
 
 rebuke 
 
 row 
 
 Tyeer 
 
 official censure 
 
 boat 
 
 Wat Tyler 
 
 to officiate 
 
 steamer 
 
 poll tax 
 
 wedding 
 
 the funnel 
 
 compulsory 
 
 linked 
 
 windpipe 
 
 free will 
 
 Lincoln 
 
 throat 
 
 free offering 
 
 link 
 
 quinzy 
 
 burnt offering 
 
 stroll 
 
 Quincy Adams 
 
 poker 
 
 sea shore 
 
 quince 
 
 Polk 
 
 the heavy shell 
 
 fine fruit 
 
 end of dance 
 
 mollusk 
 
 the fine boy 
 
 termination ‘ly’ unfamiliar word 
 
 sailor boy 
 
 adverb 
 
 dictionary 
 
 sailor 
 
 part of speech 
 
 Johnson’s 
 
 jack tar 
 
 part of a man 
 
 Johnson 
 
 Jackson 
 
 Taylor 
 
 son 
 
 stone wall 
 
 measurer 
 
 bad son 
 
 indomitable 
 
 theodolite 
 
 dishonest boy 
 
LOISETTE’S SYSTEM OF MEMORY CULTURE 
 
 11 
 
 thievish boy 
 
 hazy 
 
 well fed 
 
 67 jockey 
 
 78 coffee 
 
 89 fib 
 
 take 
 
 clear 
 
 well read 
 
 68 shave 
 
 79 cube 
 
 90 pies 
 
 give 
 
 vivid 
 
 author 
 
 69 ship 
 
 80 vase 
 
 91 putty 
 
 Grant 
 
 brightly lighted Arthur 
 
 70 eggs 
 
 81 feet 
 
 92 pane 
 
 award 
 
 camp fire 
 
 round table 
 
 71 gate 
 
 82 vein 
 
 93 bomb 
 
 school premium war field 
 
 tea table 
 
 72 gun 
 
 83 fame 
 
 94 bier 
 
 examination. 
 
 Garfield 
 
 tea cup 
 
 73 comb 
 
 84 fire 
 
 95 bell 
 
 cramming 
 
 Guiteau 
 
 half full 
 
 74 hawker 
 
 85 vial 
 
 96 peach 
 
 fagging 
 
 murderer 
 
 divide 
 
 75 coal 
 
 86 fish 
 
 97 book 
 
 laborer 
 
 prisoner 
 
 cleave 
 
 76 cage 
 
 87 fig 
 
 98 beef 
 
 hay field 
 
 prison fare 
 
 Cleveland 
 
 77 cake 
 
 88 fife 
 
 99 pope 
 
 Hayes 
 
 half fed 
 
 
 
 100 — diocese 
 
 
 It will be noted that some of the date words, 
 as “ free will,” only give three figures of the 
 date, 845; but it is to be supposed that if the 
 student knows that many figures in the date of 
 Polk’s inauguration he can guess the other one. 
 
 The curious thing about this system will now 
 become apparent. If the reader has learned the 
 series so that he can say it down from President 
 to Cleveland, he can with no effort, and without 
 any further preparation, say it backward from 
 Cleveland up to the commencement! There 
 could be no better proof that this is the natural 
 mnemonic system. It proves itself by its 
 works. 
 
 The series should be repeated backwards and 
 forwards every day for a month, and should be 
 supplemented by a series of the reader’s own 
 making, and by this one, which gives the 
 numbers from 0 to 100, and which must be 
 chained together before they can be learned: 
 
 By the use of this table, which should be 
 committed as thoroughly as the President series, 
 so that it can be repeated backwards and for- 
 wards, any date, figure or number can be at 
 once constructed, and bound by the usual chain 
 to the fact which you wish it to accompany. 
 
 When the student wishes to go farther and 
 attack larger problems than the simple binding 
 of two facts together, there is little in Loisette’s 
 system that is new, although there is much that 
 is good. If it is a book that is to be learned as 
 one would prepare for an examination, each 
 chapter is to be considered separately. Of each 
 a precis is to be written in which the writer 
 must exercise all his ingenuity to reduce the 
 matter in hand to its final skeleton of fact. This 
 he is to commit to memory, both by the use of 
 the chain and the old system of interrogation. 
 Suppose after much labor through a wide space 
 one boils a chapter or an event down to the final 
 
 1 
 
 2 
 
 3 
 
 4 
 
 5 
 
 6 
 
 7 
 
 8 
 9 
 
 10 
 
 11 
 
 12 
 
 13 
 
 14 
 
 15 
 
 16 
 
 17 
 
 18 
 
 19 
 
 20 
 21 
 22 
 
 wheat 
 
 0 — hoes 
 23 name 
 
 45 royal 
 
 hen 
 
 24 owner 
 
 46 arch 
 
 home 
 
 25 nail 
 
 47 rock 
 
 hair 
 
 26 hinge 
 
 48 wharf 
 
 oil 
 
 27 ink 
 
 49 rope 
 
 shoe 
 
 28 knife 
 
 50 wheels 
 
 hook 
 
 29 knob 
 
 51 lad 
 
 off 
 
 30 muse 
 
 52 lion 
 
 bee 
 
 31 mayday 
 
 53 lamb 
 
 daisy 
 
 32 hymen 
 
 54 lair 
 
 tooth 
 
 33 mama 
 
 55 lily 
 
 dine 
 
 34 mare 
 
 56 lodge 
 
 time 
 
 35 mill 
 
 57 lake 
 
 tower 
 
 36 image 
 
 58 leaf 
 
 dell 
 
 37 mug 
 
 59 elbow 
 
 ditch 
 
 38 muff 
 
 60 chess 
 
 duck 
 
 39 mob 
 
 61 cheat 
 
 dove 
 
 40 race 
 
 62 chain 
 
 tabby 
 
 41 hart 
 
 63 sham 
 
 hyenas 
 
 42 horn 
 
 64 chair 
 
 hand 
 
 43 army 
 
 65 jail 
 
 nun 
 
 44 warrior 
 
 66 judge 
 
 irreducible sediment : “ Magna Charta was 
 
 exacted by the barons from King John at Run- 
 nymede.” 
 
 You must now turn this statement this way 
 and that way, asking yourself about it every 
 possible and impossible question, gravely con- 
 sidering the answers, and, if you find any part 
 of it especially difficult to remember, chaining it 
 to the question which will bring it out. Thus, 
 “ What was exacted by the barons from King 
 John at Runnymede ? ” “ Magna Charta.” “ By 
 whom was Magna Charta exacted from King 
 John at Runnymede?” “By the barons.” 
 “ From whom was,” etc., etc. ? “ King John.” 
 
 “ From what king,” etc., etc. ? “ King John.” 
 
 “ Where was Magna Charta,” etc., etc. ? “ At 
 
 Runnymede.” 
 
 And so on and so on, as long as your ingen- 
 uity can suggest questions to ask, or points of 
 
12 
 
 LOISETTE’S SYSTEM OF MEMORY CULTURE 
 
 view from which to consider the statement. 
 Your mind will be finally saturated with the 
 information, and prepared to spill it out at 
 the first squeeze of the examiner. This, how- 
 ever, is not new. It was taught in the schools 
 hundreds of years before Loisette was born. 
 Old newspaper men will recall in connection 
 with it Horace Greeley’s statement that the test 
 of a news item was the clear and satisfactory 
 manner in which a report answered the inter- 
 rogatories, “ What ? ” “ When ? ” “ Where ? ” 
 “Who?” “Why?” 
 
 In the same way Loisette advises the learning 
 of poetry, e. g ., 
 
 “ The Assyrian came down like a wolf on the 
 fold.” 
 
 “ Who came down ? ” 
 
 “How did the Assyrian come down?” 
 
 “ Like what animal did ? ” etc. 
 
 And so on and so on, until the verses are 
 exhausted of every scrap of information to be 
 had out of them by the most assiduous cross- 
 examination. 
 
 Whatever the reader may think of the avail- 
 ability or value of this part of the system, there 
 are so many easily applicable tests of the worth 
 of much that Loisette has done, that it may be 
 taken with the rest. 
 
 Few people, to give an easy example, can 
 remember the value of 7r — the ratio between the 
 circumference and the diameter of the circle — 
 beyond four places of decimals, or at most six — 
 3.141592+. Here is the value to 108 decimal 
 places: 
 
 3.14159265-3589793238-4626433832-7950288 
 419-7169399375-1058209749-4459230781-6 
 406286208- 998620348- 2534211706-798214 
 8086-j- 
 
 By a very simple application of the numerical 
 letter values these 108 decimal places can be 
 carried in the mind and recalled about as fast as 
 you can write them down. All that is to be 
 done is to memorize these nonsense lines : 
 
 Mother Day will buy any shawl. 
 
 My love pick up my new muff. 
 
 A Russian jeer may move a woman. 
 
 Cables enough for Utopia. 
 
 Get a cheap ham pie by my cooley. 
 
 The slave knows a bigger ape. 
 
 I rarely hop on my sick foot. 
 
 Cheer a sage in a fashion safe. 
 
 A baby fish now views my wharf. 
 
 Annually Mary Ann did kiss a jay. 
 
 A cabby found a rough savage. 
 
 Now translate each significant into its proper 
 value and you have the task accomplished. 
 “ Mother Day,” m = 3, th — 1, r = 4, d= 1, and 
 so on. Learn the lines one at a time by the 
 method of interrogatories. “ Who will buy any 
 shawl?” “Which Mrs. Day will buy a shawl? ” 
 “Is Mother Day particular about the sort of 
 shawl she will buy?” “Has she bought a 
 shawl? ” etc., etc. Then cement the end of each 
 line to the beginning of the next one, thus, 
 “ Shawl” — “ warm garment ” — “ warmth ” — 
 “love” — “my love,” and go on as before. 
 Stupid as the work may seem to you, you can 
 memorize the figures in fifteen minutes in this 
 way so that you will not forget them in fifteen 
 years. Similarly you can take Haydn’s Dic- 
 tionary of Dates, and turn fact after fact into 
 nonsense fines like these which you cannot lose. 
 
 And this ought to be enough to show any- 
 body the whole art. If you look back across 
 the sands of time and find out that it is that 
 ridiculous old “Thirty days hath September” 
 which comes to you when you are trying to 
 think of the length of October — if you can 
 quote your old prosody, 
 
 “ O datur ambiguis,” etc., 
 with much more certainty than you can serve 
 up your Horace; if, in fine, jingles and allitera- 
 tions, wise and otherwise, have stayed with you, 
 while solid and serviceable information has 
 faded away, you may be certain that here is the 
 key to the enigma of memory. 
 
 You can apply it yourself in a hundred ways. 
 If you wish to clinch in your mind the fact that 
 Mr. Love fives at 485 Dearborn Street, what is 
 more easy than to turn 485 into the word 
 “rifle” and chain the ideas together, say thus: 
 “ Love — happiness — good — time picnic — 
 forest — wood rangers — range — rifle range — 
 rifle — fine weapon — costly weapon — dearly 
 bought — Dearborn.” 
 
 Or, if you wish to remember Mr. Bowman’s 
 name, and you notice he has a mole on his face 
 which is apt to attract your attention when you 
 next see him, cement the ideas thus: “Mole, 
 mark, target, archer, Bowman.” 
 
Errors Corrected 
 
 CONCISE RULES 
 
 GRAMMAR. SPEEDING ./ 
 
 T HERE are several kinds of errors in speak- 
 ing. The most objectionable of them all 
 are those in which words are employed that are 
 unsuitable to convey the meaning intended. 
 Thus, a person wishing to express his intention 
 of going to a given place says: “I propose 
 going,” when, in fact, he purposes going. The 
 following affords an amusing illustration of this 
 class of error : A venerable matron was speaking 
 of her son, who, she said, was quite stage-struck. 
 “In fact,” remarked the old lady, “he is going 
 to a premature performance this evening!” 
 Considering that most amateur performances 
 are premature, it cannot be said that this word 
 was altogether misapplied; though, evidently, 
 the maternal intention was to convey quite 
 another meaning. 
 
 Other errors arise from the substitution of 
 sounds similar to the words which should be 
 employed; that is, spurious words instead of 
 genuine ones. Thus, some people say “ renum- 
 erative ,” when they mean “ remunerative .” 
 
 A nurse, recommending her mistress to have a 
 perambulator for her child, advised her to pur- 
 chase a preamputator. 
 
 Rules and Hints for 
 
 Who and whom are used in relation to per- 
 sons, and which in relation to things. But it 
 was once common to say “ the man which” 
 This should now be avoided. It is now usual 
 to say, “Our Father who art in heaven,” 
 instead of “ which art in heaven.” 
 
 Whose is, however, sometimes applied to 
 things as well as to persons. We may there- 
 fore say, “ The country whose inhabitants are 
 free.” 
 
 Thou is employed in solemn discourse, and 
 you in common language. Ye (plural) is also 
 used in serious addresses, and you in familiar 
 language. 
 
 The uses of the word it are various, and verv 
 perplexing to the uneducated. It is not only 
 used to imply persons, but things, and even 
 
 ^ND. PRONUNCIATION 
 
 Other errors are occasioned by imperfect 
 knowledge of the English grammar. Thus, many 
 people say “Between you and I,” instead of 
 “Between you and me.” And there are numer- 
 ous other departures which will be pointed out 
 hereafter. 
 
 Misuse of the Adjective: “ What beautiful 
 butter!” “What a nice landscape!” They 
 should say “What a beautiful landscape!” 
 “What nice butter!” Again, errors are fre- 
 quently occasioned by the following causes : 
 
 Mispronunciation of Words: Many per- 
 sons say pronoxmciation ; others say pro-nun- 
 ci-a-shun, instead of pro-nun-she-a-shun. 
 
 Misdivision of Words and Syllables : This 
 defect makes the words an ambassador sound 
 like a nambassador, or an adder like a nadder. 
 
 Imperfect Enunciation, as when a person 
 says hebben for heaven, ebber for ever, jocho- 
 late for chocolate. 
 
 To correct these errors by a systematic course 
 of study would involve a closer application than 
 most persons could afford, but the simple and 
 concise rules and hints here given, founded 
 upon usage and the authority of scholars, will 
 be of great assistance to inquirers. 
 
 Correct Speaking. 
 
 ideas, and therefore, in speaking or writing, its 
 assistance is constantly required. The per- 
 plexity respecting this word arises from the fact 
 that in using it in the construction of a long 
 sentence sufficient care is not taken to insure 
 that when it is employed it really points out or 
 refers to the object intended. For instance : “ It 
 was raining when John set out in his cart to go 
 to market, and he was delayed so long that it 
 was over before he arrived.” Now what is to be 
 understood by this sentence? Was the rain 
 over? or the market? Either or both might be 
 inferred from the construction of the sentence, 
 which, therefore, should be written thus : “It 
 was raining when John set out in his cart to go 
 to market, and he was delayed so long that the 
 market was over before he arrived.” 
 
14 
 
 GRAMMAR, SPELLING AND PRONUNCIATION 
 
 Rule. — After writing a sentence always look 
 through it, and see that wherever the word it is 
 employed, it refers to or carries the mind back 
 to the object which it is intended to point out. 
 
 The general distinction between this and that 
 may be thus defined: this denotes an object 
 present or near, in time or place; that some- 
 thing which is absent. 
 
 These refers, in the same manner, to present 
 objects, while those refers to things that are 
 remote. 
 
 Who changes, under certain conditions, into 
 whose and whom; but that and which always 
 remain the same, with the exception of the pos- 
 sessive case, as noted above. 
 
 That may be applied to nouns or subjects of 
 all sorts : as, the girl that went to school, the 
 dog that bit me, the opinion that he entertains. 
 
 The misuse of these pronouns gives rise to 
 more errors in speaking and writing than any 
 other cause. 
 
 When you wish to distinguish between two 
 or more persons, say, “ Which is the happy 
 man?” not who — “ Which of those ladies do 
 you admire? ” 
 
 Instead of “ Whom do you think him to be?” 
 say, “ Who do you think him to be? ” 
 
 Whom should I see ? 
 
 To whom do you speak? 
 
 Who said so ? 
 
 Who gave it to you ? 
 
 Of whom did you procure them? 
 
 Who was he? 
 
 Who do men say that I am? 
 
 Self should never be added to his , their, mine 
 or thine. 
 
 Each is used to denote every individual of a 
 □umber. 
 
 Every denotes all the individuals of a num- 
 ber. 
 
 Either and or denote an alternative: “I will 
 fake either road, at your pleasure.” “I will 
 take this or that.” 
 
 Neither means not either; and nor means 
 not the other. 
 
 Either is sometimes used for each — “Two 
 thieves were crucified, on either side one.” 
 
 “Let each esteem others as good as them- 
 selves,” should be, “ Let each esteem others as 
 good as himself. ” 
 
 “ There are bodies, each of which are so 
 small,” should be, “each of which is so small.” 
 
 Do not use double superlatives, such as most 
 s traightest, most highest, most finest. 
 
 The term worser has gone out of use; but 
 lesser is still retained. 
 
 The use of such words as chief est, extremest, 
 etc., has become obsolete, because they do not 
 give any superior force to the meanings of the 
 primary words, chief, extreme , etc. 
 
 Such expressions as more impossible, more 
 indispensable , more universal , more uncon- 
 trollable, more unlimited , etc., are objection- 
 able, as they really enfeeble the meaning which 
 it is the object of the speaker or writer to 
 strengthen. For instance, impossible gains no 
 strength by rendering it more impossible. This 
 class of errors is common with persons who say, 
 “ A great large house,” “ A great big animal,” 
 “ A little small foot,” “ A tiny little hand.” 
 
 Here , there and where , originally denoting 
 place, may now, by common consent, be used to 
 denote othjr meanings; such as, “ There I agree 
 with you,” “ Where we differ,” “We find pain 
 where we expected pleasure,” “ Here you mis- 
 take me.” 
 
 Hence , whence and thence, denoting depart- 
 ure, etc., may be used without the word from. 
 The idea of from is included in the word 
 whence — therefore it is unnecessary to say, 
 “ From whence ." 
 
 Hither, thither and whither, denoting to a 
 place, have generally been superseded by here , 
 there and where. But there is no good reason 
 why they should not be employed. If, however, 
 they are used, it is unnecessary to add the word 
 to, because that is implied — “ Whither are you 
 going?” “ Where are you going?” Each of 
 these sentences is complete. To say, “ Where 
 are you going to 9" is redundant. 
 
 Two negatives destroy each other, and pro- 
 duce an affirmative. “ Nor did he not observe 
 them,” conveys the idea that he did observe them. 
 
 But negative assertions are allowable. “ His 
 manners are not impolite,” which implies that 
 his manners are in some degree marked by 
 politeness. 
 
 Instead of “ Let you and J,” say “ Let you 
 and me.” 
 
 Instead of “lam not so tall as him," say “ I 
 am not so tall as he.” 
 
 When asked “Who is there?” do not answer 
 “ Me," but “I.” 
 
 Instead of “ For you and I," say “ For you 
 and me.” 
 
 Instead of “ Says I," say “ I said.” 
 
 Instead of “ Tou are taller than me," say 
 “ You are taller than I.” 
 
 Instead of “ I ain't," or “ I arn't," say “ I 
 am not.” 
 
 Instead of “ Whether I be present or no," say 
 “ Whether I be present or not.” 
 
 For “ Not that I know on," say “ Not that I 
 know.” 
 
 Instead of “ Was I to do so,” say “Were I to 
 do so.” 
 
 Instead of “I would do the same if I was 
 him," say “ I would do the same if I were he.” 
 
 Instead of “ I had as lief go myself,” say “ I 
 would as soon go myself,” or “ I would rather.” 
 
GRAMMAR, SPELLING AND PRONUNCIATION 
 
 15 
 
 It is better to say “ Six weeks ago,” than 
 “ Six weeks back.” 
 
 It is better to say “ Since which time,” than 
 Since when.” 
 
 It is better to say “ I repeated it,” tfian “ I 
 said so over again.” 
 
 Instead of “ He was too young to have suf- 
 fered much,” say “ He was too young to suffer 
 much.” 
 
 Instead of “ Less friends,” say “ Fewer 
 friends.” Less refers to quantity. 
 
 Instead of “ A quantity of people,” say “ A 
 number of people.” 
 
 Instead of .“ He and they we know,” say 
 “ Him and them.” 
 
 Instead of “ As far as I can see,” say “ So far 
 as I can see.” 
 
 Instead of “A new pair of gloves,” say “ A 
 pair of new gloves.” 
 
 Instead of “ I hope you’ll think nothing on 
 it,” say “ I hope you’ll think nothing of it.” 
 Instead of “Restore it hack to me,” say 
 “ Restore it to me.” 
 
 Instead of “I suspect the veracity of his 
 story,” say “I doubt the truth of his story.” 
 Instead of “I seldom or ever see him,” say 
 “ I seldom see him.” 
 
 Instead of “ I expected to have found him,” 
 say “ I expected to find him.” 
 
 Instead of “Who learns you music?” say 
 “ Who teaches you music?” 
 
 Instead of “I never sing whenever I can 
 help it,” say “ I never sing when I can help it.” 
 Instead of “ Before I do that I must first ask 
 leave,” say “ Before I do that I must ask leave.” 
 Instead of saying “The observation of the 
 rule,” say “ The observance of the rule.” 
 
 Instead of “ A man of eighty years of age,” 
 say “A man eighty years old.” 
 
 Instead of “ Here lays his honored head,” say 
 “ Here lies his honored head.” 
 
 Instead of “He died from negligence ,” say 
 “ He died through neglect,” or “ in consequence 
 of neglect.” 
 
 Instead of “ Apples are plenty,” say “ Apples 
 are plentiful.” 
 
 Instead of “ The latter end of the year,” say 
 “ The end, or the close, of the year.” 
 
 Instead of “ The then government,” say “ The 
 government of that age, or century, or year, or 
 time.” 
 
 Instead of “ A couple of chairs,” say “ Two 
 chairs.” 
 
 Instead of “ They are united together in the 
 bonds of matrimony,” say “ They are united in 
 matrimony,” or “ They are married.” 
 
 Instead of “ We travel slow,” say “ We travel 
 slowly.” 
 
 Instead of “He plunged down into the river,” 
 say “ He plunged into the river.” 
 
 Instead of “ He jumped from off of the scaf 
 folding,” say “ He jumped off the scaffolding.” 
 Instead of “He came the last of all” say 
 “ He came the last.” 
 
 Instead of “ universal ,” with reference to 
 things that have any limit, say “general;” 
 “ generally approved,” instead of “ universally 
 approved;” “generally beloved,” instead of 
 “ universally beloved.” 
 
 Instead of “ They ruined one another ,” say 
 “ They ruined each other.” 
 
 Instead of “ If in case I succeed,” say “ If I 
 succeed.” 
 
 Instead of “A large enough room,” say “A 
 room large enough.” 
 
 Instead of “I am slight in comparison to 
 you,” say “I am slight in comparison with 
 you.” 
 
 Instead of “ I went for to see him,” say “ I 
 went to see him.” 
 
 Instead of “ The cake is all eat up,” say “ The 
 cake is all eaten.” 
 
 Instead of “ Handsome is as handsome does,” 
 say “ Handsome is who handsome does.” 
 
 Instead of “ The book fell on the floor,” say 
 “The book fell to the floor.” 
 
 Instead of “ His opinions are approved of by 
 all,” say “ His opinions are approved by all.” 
 
 „ Instead of “I will add one more argument,” 
 say “I will add one argument more,” or “an- 
 other argument.” 
 
 Instead of “A sad curse is war,” say “War is 
 a sad curse.” 
 
 Instead of “ He stands six foot high,” say 
 “ He measures six feet,” or “ His height is six 
 feet.” 
 
 Instead of “ I go every now and then,” say 
 “ I go sometimes (or often).” 
 
 Instead of “ Who finds him in clothes,” say 
 “ Who provides him with clothes.” 
 
 Say “ The first two,” and “ the last two,” in- 
 stead of “ the two first,” “ the two last.” 
 
 Instead of “ His health was drank with enthu- 
 siasm,” say “His health was drunk enthusias- 
 tically.” 
 
 Instead of “ Except I am prevented,” say 
 “Unless I am prevented.” 
 
 Instead of “ In its primary sense,” say “ In 
 its primitive sense.” 
 
 Instead of “ It grieves me to see you,” say “ I 
 am grieved to see you.” 
 
 Instead of “ Give me them papers,” say “ Give 
 me those papers.” 
 
 Instead of “ Those papers I hold in my 
 hand,” say “ These papers I hold in my hand.” 
 Instead of “ I could scarcely imagine but 
 what,” say “ I could scarcely imagine but that.” 
 Instead of “ He was a man notorious for his 
 benevolence,” say “ He was noted for his benevo- 
 lence.” 
 
16 
 
 GRAMMAR, SPELLING AND PRONUNCIATION 
 
 Instead of “ She was a woman celebrated for 
 her crimes,” say “ She was notorious on account 
 of her crimes.” 
 
 Instead of “What may your name be?” say 
 “ What is your name ? ” 
 
 Instead of “ I lifted it up,” say “ I lifted it.” 
 Instead of “ It is equally of the same value,” 
 say “It is of the same value,” or “equal value.” 
 Instead of “I knew it previous to your tell- 
 ing me,” say “ I knew it previously to your tell- 
 ing me.” 
 
 Instead of “ You was out when I called,” say 
 “ You were out when I called.” 
 
 Instead of “I thought I should have won 
 this game,” say “ I thought I should win this 
 game.” 
 
 Instead of “ This much is certain,” say 
 “ Thus much is certain,” or “ So much is cer- 
 tain.” 
 
 Instead of “ He went away as it may be yes- 
 terday week,” say “He went away yesterday 
 week.” 
 
 Instead of “ He came the Saturday as it may 
 be before the Monday ,” specify the Monday on 
 which he came. 
 
 Instead of “ Put your watch in your pocket,” 
 say “ Put your watch into your pocket.” 
 
 Instead of “ He has got riches,” say “ He has 
 riches.” 
 
 Instead of “ Will you set down ?” say “ Will 
 you sit down ? ” 
 
 Instead of “No, thankee ,” say “No, thank you.” 
 Instead of “I cannot do it without farther 
 means,” say “ I cannot do it without further 
 means.” 
 
 Instead of “ No -sooner but,” or “ No other 
 but,” say “than.” 
 
 Instead of “ Nobody else but her,” say “No- 
 body but her.” 
 
 Instead of “ He fell down from the balloon,” 
 say “ He fell from the balloon.” 
 
 Instead of “ He rose up from the ground,” 
 say “ He rose from the ground.” 
 
 Instead of “ These kind of oranges are not 
 good,” say “ This kind of oranges is not good.” 
 Instead of “ Somehow or another ,” say 
 “ Somehow or other.” 
 
 Instead of “ Will I give you some more tea?” 
 say “ Shall I give you some more tea?” 
 
 Instead of “ Oh dear, what will I do ? ” say 
 “ Oh dear, what shall I do ? ” 
 
 Instead of “ I think indifferent of it,” say “ I 
 think indifferently of it.” 
 
 Instead of “I will send it conformable to 
 your orders,” say “ I will send it conformably 
 to your orders.” 
 
 Instead of “To be given aivay gratis ,” say 
 “ To be given away.” 
 
 Instead of “Will you enter in?” say “Will 
 you enter ? ” 
 
 Instead of “ This three days or more,” say 
 “ These three days or more.” 
 
 Instead of “ He is a bad grammarian” say 
 “ He is not a grammarian.” 
 
 Instead of “ We accuse him for,” say “ We 
 accuse him of.” 
 
 Instead of “ We acquit him from,” say “ We 
 acquit him of.” 
 
 Instead of “ I am averse from that,” say “ I 
 am averse to that.” 
 
 Instead of “ I confide on you,” say “ I con- 
 fide in you.” 
 
 Instead of “ As soon as ever,” say “ As soon 
 as.” 
 
 Instead of “ The very best,” or “ The very 
 worst,” say “ The best,” or “ The worst.” 
 
 Avoid such phrases as “No great shakes,” 
 “ Nothing to boast of,” “ Down in my boots,” 
 “ Suffering from the blues.” All such sentences 
 indicate vulgarity. 
 
 Instead of “ No one hasn't called,” say “ No 
 one has called.” 
 
 Instead of “ You have a right to pay me,” say 
 “ It is right that you should pay me.” 
 
 Instead of “ I am going over the bridge,” say 
 “ I am going across the bridge.” 
 
 Instead of “ I should just think I could,” say 
 “ I think I can.” 
 
 Instead of “ There has been a good deal,” say 
 “ There has been much.” 
 
 Instead of saying “ The effort you are making 
 for meeting the bill,” say “The effort you are 
 making to meet the bill.” 
 
 To say “ Do not give him no more of your 
 money,” is equivalent to saying “ Give him 
 some of your money.” Say “Do not give. him 
 any of your money.” 
 
 Instead of saying “ They are not what nature 
 designed them,” say “ They are not what nature 
 designed them to be.” 
 
 Instead of saying “ I had not the pleasure of 
 hearing his sentiments when I wrote that letter,” 
 say “ I had not the pleasure of having heard,” 
 etc. 
 
 Instead of “ The quality of the apples were 
 good,” say “The quality of the apples was 
 good.” 
 
 Instead of “ The want of learning, courage 
 and energy are more visible,” say “Is more 
 visible.” 
 
 Instead of “ We die for want,” say “ We die 
 of want.” 
 
 Instead of “ He died by fever,” say “ He died 
 of fever.” 
 
 Instead of “ I enjoy bad health,” say “ My 
 health is not good.” 
 
 Instead of “ Either of the three,” say “ Any 
 one of the three.” 
 
 Instead of “Better nor that,” say “Better 
 than that.” 
 
GRAMMAR, SPELLING AND PRONUNCIATION 
 
 17 
 
 Instead of “We often think on you,” say 
 “We often think of you.” 
 
 Instead of “ Mine is so good as yours,” say 
 “ Mine is as good as yours.” 
 
 Instead of “ This town is not as large as we 
 thought,” say “ This town is not so large as we 
 thought.” 
 
 Instead of “ Because why?” say “Why?” 
 Instead of “That there boy,” say “That 
 boy.” 
 
 Instead of “ That horse is not much worth” 
 say “ The horse is not worth much.” 
 
 Instead of “ The subject-matter of debate,” 
 say “ The subject of debate.” 
 
 Instead of saying “ When he was come back,” 
 say “ When he had come back.” 6 
 
 Instead of saying “His health has been 
 shook,” say “ His health has been shaken.” 
 Instead of “It was spoke in my presence,” 
 say “ It was spoken in my presence.” 
 
 Instead of “ Very right,” or “ Very wrong,” 
 say “Right,” or “ Wrong.” 
 
 Instead of “The mortgageor paid him the 
 money,” say “The mortgagee paid him the 
 money.” The mortgagee lends; the mortgageor 
 borrows. 
 
 Instead of “ I took you to be another person,” 
 say “ I mistook you for another person.” 
 
 Instead of “ On either side of the river,” say 
 “ On each side of the river.” 
 
 Instead of “ There's fifty,” say “ There are 
 fifty.” 
 
 Instead of “ The best of the two,” say “ The 
 better of the two.” 
 
 Instead of “ My clothes have become too small 
 for me,” say “ I have grown too stout for my 
 clothes.” 
 
 Instead of “ Two spoonsful of physic,” say 
 “ Two spoonfuls of physic.” 
 
 Instead of “ She said, says she,” say “ She 
 said.” 
 
 Avoid such phrases as “I said, says I,” 
 “ Thinks I to myself,” etc. 
 
 Instead of “ I don’t think so,” say “ I think 
 not.” 
 
 Instead of “ He was in eminent danger,” say 
 “ He was in imminent danger.” 
 
 Instead of “ The weather is hot,” say “ The 
 weather is very warm.” 
 
 Instead of “ I sweat,” say “ I perspire.” 
 Instead of “ I only want two dollars,” say 
 “ I want only two dollars.” 
 
 Instead of “ Whatsomever,” say “Whatever,” 
 or “ Whatsoever.” 
 
 Avoid such exclamations as “ God bless me! ” 
 “ God deliver me! ” “ By God! ” “ By Gosh! ” 
 “My Lord!” “Upon my soul,” etc., which are 
 vulgar on the one hand and savor of impiety on 
 the other, for — “ Thou shalt not take the name 
 of the Lord thy God in vain.” 
 
 Pronunciation. 
 
 Accent is a particular stress or force of the 
 voice upon certain syllables or words. This 
 mark ' in printing denotes the syllable upon 
 which the stress or force of the voice should be 
 placed. 
 
 A word may have more than one accent. 
 Take as an instance aspiration. In uttering 
 this word we give a marked emphasis of the 
 voice upon the first and third syllables, and 
 therefore those syllables are said to be accented. 
 The first of these accents is less distinguishable 
 than the second, upon which we dwell longer; 
 therefore the second accent in point of order is 
 called the primary or chief accent of the word. 
 
 When the full accent falls on a vowel, that 
 vowel should have a long sound, as in vo' cal; 
 but when it falls on or after a consonant, the 
 preceding vowel has a short sound, as in hab ' it. 
 
 To obtain a good knowledge of pronunciation, 
 it is advisable for the reader to listen to the 
 examples given by good speakers, and by 
 educated persons. We learn the pronunciation 
 of words, to a great extent, by imitation, just 
 as birds acquire the notes of other birds which 
 may be near them. 
 
 But it will be very important to bear in mind 
 that there are many words having a double 
 meaning or application, and that the difference 
 of meaning is indicated by the difference of the 
 accent. Among these words, nouns are dis- 
 tinguished from verbs by this means: nouns are 
 mostly accented on the first syllable, and verbs 
 on the last. 
 
 Noun signifies name; nouns are the names 
 of persons and things, as well as of things not 
 material and palpable, but of which we have a 
 conception and knowledge, such as courage , 
 firmness, goodness, strength ; and verbs express 
 actions , movements, etc. If the word used 
 signifies that anything has been done, or is being 
 doue, or is to be done, then that word is a verb. 
 
 Thus when we say that anything is “an 
 in' suit,” that word is a noun, and is accented 
 on the first syllable; but when we say he did it 
 “to insult' another person,” the word insult' 
 implies acting, and becomes a verb, and should 
 be accented on the last syllable. 
 
 A list of nearly all the words that are liable 
 to similar variation is given here. It will be 
 noticed that those in the first column, having 
 the accent on the first syllable, are mostly 
 nouns; and that those in the second column, 
 which have the accent on the second and final 
 syllable, are mostly verbs: 
 
 2 
 
18 
 
 GRAMMAR, SPELLING AND PRONUNCIATION 
 
 Noun , etc. Verb, etc. 
 Abject abject' 
 Ab'sent absent' 
 Ab'stract abstract' 
 Ac cent accent' 
 
 Af ' fix affix ' 
 
 Aspect aspect' 
 At'tribnte attrib'nte 
 Aug 'ment augment' 
 Au gust august' 
 Bom bard bombard' 
 Col ' league colleague ' 
 Col'lect collect' 
 Com ' ment comment ' 
 Com 'pact compact' 
 Com ' plot complot ' 
 Com 'port comport' 
 Com ' pound compound 
 Com ' press compress ' 
 Con cert concert' 
 Con 'crete concrete' 
 Con duct conduct' 
 Con 'fine confine' 
 Con'flict conflict' 
 Con 'serve conserve' 
 Con 'sort consort' 
 Con 'test contest' 
 Con 'tract contract' 
 Con'trast contrast' 
 Con 'verse converse' 
 Con 'vert convert' 
 Con'vict convict' 
 Con ' voy convoy ' 
 De' crease decrease' 
 Des ' cant descant ' 
 Des'ert desert' 
 De'tail detail' 
 Digest digest' 
 
 Dis' count discount' 
 Es ' cort escort ' 
 
 Es'say essay' 
 
 Noun, etc. Verb, etc. 
 Ex ’ ile exile ' 
 
 Ex 'port export' 
 Ex 'tract extract' 
 Fer'ment ferment' 
 Fore 'cast forecast' 
 Fore 'taste foretaste' 
 Fre'quent frequent' 
 Impart impart' 
 
 Im ' port 
 Im ' press 
 Im' print 
 In cense 
 In 'crease 
 In ' lay 
 In ' suit 
 Ob' ject 
 Out 'leap 
 Per 'feet 
 Per ' fume 
 Per ' mit 
 Pre'fix 
 Premise 
 Pres 'age 
 Pres ' ent 
 Prod'uce 
 Pro j ' ect 
 Pro test 
 Reb ' el 
 Rec'ord 
 Ref 'use 
 Re ' tail 
 Sub 'ject 
 Su'pine 
 Sur ' vey 
 
 import 
 impress' 
 imprint' 
 incense' 
 increase' 
 inlay' 
 insult ' 
 object' 
 outleap ' 
 perfect ' 
 perfume' 
 permit' 
 prefix ' 
 premise' 
 presage' 
 present' 
 produce' 
 project' 
 protest' 
 rebel' 
 record' 
 refuse ' 
 retail' 
 subject' 
 supine ' 
 survey ' 
 
 Tor ment torment' 
 Trans 'fer transfer' 
 Trans' port transport' 
 Un' dress undress' 
 Up 'cast upcast' 
 Up start upstart' 
 
 Cement ' is an exception to the above rule, 
 and should always be accented on the last 
 syllable. So also the word consols ' . 
 
 Rules of Pronunciation. 
 
 C before a, o, and u , and in some other situa- 
 tions, is a close articulation, like k. Before e, i, 
 and y, c is precisely equivalent to s in same > 
 this; as in cedar , civil, cypress. 
 
 E final indicates that the preceding vowel is 
 long; as in hate, mete, sire, robe, lyre, abate, 
 recede, invite, remote, intrude. 
 
 E final indicates that c preceding has the 
 sound of s; as in lace, lance ; and that g pre- 
 ceding has the sound of j, as in charge, page, 
 challenge . 
 
 E final, in proper English words, never forms 
 a syllable, and in the most used words, in the 
 terminating unaccented syllable it is silent. 
 Thus, motive, genuine, examine , granite , are 
 pronounced motiv, genuin, examin, granit. 
 
 E final, in a few words of foreign origin, forms 
 a sellable; as syncope, simile. 
 
 E final is silent after l in the following ter- 
 minations: ble, cle, die, fle, gle, izle, pie, tie, zle; 
 as in able, manacle , cradle , ruffle, mangle, 
 wrinMe, supple, rattle, puzzle , which are pro- 
 nounced ab 'l , man 'acl, era ' dl, ruf fl, man gl, 
 wrin ' Ml, sup 'pi, puz ' zl. 
 
 E is usually silent in the termination en ; as 
 in token, bi'oken; pronounced tokn, brokn. 
 
 OUS, in the termination of adjectives and 
 their derivatives, is pronounced us; as in gra- 
 cious, pious, pompously. 
 
 CE, Cl, TI, before a vowel, have the sound 
 of sh ; as in cetaceous, gracious , motion, par- 
 tial, ingratiate ; pronounced cetashus , grashus, 
 moshun, parshal, ingrashiate. 
 
 SI, after an accented vowel, is pronounced 
 like zh ; as in Ephesian, confusion ; pronounced 
 Ephezhan, confuzhon. 
 
 GH, both in the middle and at the end of 
 words, is silent; as in caught , bought, fright , 
 nigh, sigh ; pronounced caut, baut, fHte, ni , si. 
 In the following exceptions, however, gh is 
 pronounced as f: cough, chough , clough, 
 
 enough, laugh, rough, slough, tough, trough. 
 
 When WH begins a word, the aspirate h pre- 
 cedes w in pronunciation: as in what, whiff, 
 ichale; pronounced hwat, hwiff, hwale, w 
 having precisely the sound of oo, French ou. In 
 the following words w is silent: who, whom, 
 whose, whoop, whole. 
 
 H after r has no sound or use; as in rheum, 
 rhyme; pronounced reum, ryme. 
 
 H should be sounded in the middle of words ; 
 as in forehead, ab/ior, beftold, exhaust, inhabit, 
 unftorse. 
 
 H should always be sounded except in the 
 following words: heir, herb, honest, honor, hour, 
 humor and humble, and all their derivatives, 
 such as humorously, derived from humor. 
 
 K and G are silent before n; as know, gnaw; 
 pronounced no, naw. 
 
 W before r is silent; as in wiring, wreath; 
 pronounced ring, reath. 
 
 B after m is silent ; as in dumb , numb ; pro- 
 nounced dum, num. • 
 
 L before k is silent; as in balk, walk, talk; 
 pronounced bauk, wauk, tauk. 
 
 PH has the sound of f; as in philosophy; 
 pronounced filosofy. 
 
 NG has two sounds, one as in singer, the 
 other as in fin-ger. 
 
 N after m, and closing a syllable, is silent; as 
 in hymn, condemn. 
 
 P before s and t is mute; as in psalm, pseudo, 
 ptarmigan; pronounced salm, sudo,tarmigan. 
 
 It has two sounds, one strong and vibrating, 
 as at the beginning of words and syllables, such 
 as robber, reckon , error; the other is at the 
 termination of the words, or when succeeded by 
 a consonant, as farmer, morn. 
 
GRAMMAR, SPELLING AND PRONUNCIATION 
 
 19 
 
 There are other rules of pronunciation affect- 
 ing the combination of voxels, etc. ; but as they 
 are more difficult to describe, and as they do not 
 relate to errors which are commonly prevalent, 
 it will suffice to give examples of them in the 
 following list of words. When a syllable in any 
 word in this list is printed in italics, accent or 
 stress of voice should be laid on that syllable. 
 
 Words Often Mispronounced. 
 
 Again, usually pronounced a -gen, not as 
 spelled. 
 
 Alien, ale-yen , not a-li-en. 
 
 Antipodes, an-ZZp-o-dees. 
 
 Apostle, as a-pos'l , without the t. 
 
 Arch, artch in compounds of our own lan- 
 guage, as in archbishop, archduke; but ark in 
 words derived from the Greek, as archaic, 
 ar-fca-ik; archaeology, ar-ke-oZ-o-gy; archangel, 
 ark-am-gel; archetype, ar-ke-type; archiepis- 
 copal, ar-ke-e-pZs-co-pal ; archipelago, ar-ke- 
 pel- a-go; archives, ar-kivz, etc. 
 
 Asia, a-shi-a. 
 
 Asparagus as spelled, not asparagrass. 
 
 Aunt, ‘ant, not awmt. 
 
 Awkward, awk -wurd, not awk -urd. 
 
 Bade, bad. 
 
 Because, b e-caws, not be-cos. 
 
 Been, bin. 
 
 Beloved, as a verb, be- luvd; as an adjective, 
 be-Zwu-ed. Blessed, cursed, etc., are subject to 
 the same rule. 
 
 Beneath, with the tin in breath, not with the 
 th in breathe. 
 
 Biog ' raphv, as spelled, not beography. 
 Caprice, capreece. 
 
 Catch, as spelled, not ketch. 
 
 Chaos, ka- oss. 
 
 Charlatan, shar- latan. 
 
 Chasm, kazm. 
 
 Chasten, chasn. 
 
 Chivalry, .s7m;-alry. 
 
 Chemistry, kem ' -is-try. 
 
 ChoiT, kwire. 
 
 Combat, kom- bat. 
 
 Conduit, kun- dit. or kon- dit. 
 
 Corps, kor ; the plural corps is pronounced korz. 
 Covetous, cwu-e-tus, not cuv-e-chus. 
 Courteous, curt-jus. 
 
 Courtesy ( politeness ) , cur-te-sej. 
 
 Courtesy (a lowering of the body), curt-sej. 
 Cresses, as spelled, not cree-ses. 
 
 Cu ' riosity, cu-re-os-e-ty, not curosity. 
 Cushion, coosh- un, not coosh-m. 
 
 Daunt, dawmt, not dant or darnt. 
 
 Desist has the sound of s, not of z. Design 
 may be pronounced either design or design. 
 Desire should have the sound of z. 
 
 Dew, due, not doo. 
 
 Diamond, as spelled, not eZZ-mond. 
 
 Diploma, de-pZo-ma, not dip- lo-ma. 
 Diplomacy, de-pZo-ma-cy, not cZZp-lo-ma-cy. 
 Divers (several), cZZ-verz; but diverse (differ- 
 ent), di- verse. 
 
 Drought, drowt, not drawt. 
 
 Duke as spelled, not dook. 
 
 Dynasty, cZg-nas-ty, not dyn- as-te. 
 
 Edict, e-dickt, not ed- ickt. 
 
 E’en and e’er, een and air. 
 
 Egotism, e-go-tism, not eg-o-tism. 
 
 Either, e-ther. 
 
 Engine, en-jin, not m-jin. 
 
 Epistle, without the t. 
 
 Epitome, e-pit- o-me. 
 
 Epoch, ep- ock, not e-pock. 
 
 Equinox, e-qui-nox, not eq-kwe-nox. 
 
 Europe, Z7-rup, not Z7-rope. 
 
 Euro-pe-an, not Eu-ro-pean. 
 
 Every, ev-er -y, not ev-rj. 
 
 Executor, egz-ec-utor, not with the sound of x. 
 Extraordinary, ex-Zror-di-ner-i, not extra- 
 ordinary, nor extrornary. 
 
 February, as spelled, not Febuary. 
 
 Finance, ie-nance, not fi-nance. 
 
 Foundling, as spelled, not fond- ling. 
 
 Garden, gar-din, not gar-den, nor gard-ing. 
 Gauntlet, gawnt-let, not gant- let. 
 
 Geography, as spelled, not jography, or 
 gehography. 
 
 Geometry, as spelled, not jom-etry. 
 
 Haunt, hawnt, not hant. 
 
 Height, hite, not highth. 
 
 Heinous, hay- nus, not hee- nus. 
 
 Horizon, ho -ri-zn, not hor- i-zon. 
 
 Hymeneal, hy-men-e-al, not hy-meneal. 
 Instead, in -sted, not instid. 
 isolate, Z-so-late, not isolate, nor Zs-olate. 
 Jalap, jal- ap, not jolup. 
 
 January, as spelled, not J enuary nor Janewary. 
 Leave, as spelled, not leaf. 
 
 Legend, lej-e nd, not Ze-gend. 
 
 Many, men-ny, not man-ny. 
 
 Marchioness, raar-shun-ess, not as spelled. 
 Massacre, mas-sa-ker. 
 
 Mattress, as spelled, not mat- trass. 
 
 Matron, ma-trun, not mat-ron. 
 
 Medicine, med-e- cin, not mecZ-cin. 
 
 Minute (sixty seconds), min- it. 
 
 Minute (small), mi -nute. 
 
 Mischievous, mZs-chiv-us, not mis-c/ieeu-us. 
 Ne’er, for never, nare. 
 
 New, nu, not noo. 
 
 Oblige, as spelled, not obleege. 
 
 Oblique, ob -leek, not o-blike. 
 
 Odorous, o-der-us, not ocZ-ur-us. 
 
 Of, ov, except when compounded with there, 
 here and where, which should be pronounced 
 her e-of, there-o/, and where-o/. 
 
20 
 
 GRAMMAR, SPELLING AND PRONUNCIATION 
 
 Off, as spelled, not awf. 
 
 Ostrich, ostrich, not os-tridge. 
 
 Pageant, paj-e nt, not pa- j ant. 
 
 Parent, pare-e nt, not par-e nt. 
 
 Partisan, par-te-zan, not par-te-zara, nor par- 
 ti-zan. 
 
 Physiognomy, as fiz-i-og-nomy, not physi- 
 onnomy. 
 
 Pincers, pin-cerz, not pinch-erz. 
 
 Plaintiff, as spelled, not plantiff. 
 
 Precedent (noun), pres-e-dent; pre-ce-dent 
 (going before in point of time, previous, former) 
 is the pronunciation of the adjective. 
 
 Prologue, pro-log , not prol-og. 
 
 Radish, as spelled, not red-ish. 
 
 Raillery, rail ' -er-y, or ral-e r-y, not as spelled. 
 Rather, ra-ther, not ray-ther. 
 
 Resort, r e-zort. 
 
 Resound, r e-zound. 
 
 Respite, rcs-pit, not as spelled. 
 
 Rout (a party; and to rout) should be pro- 
 nounced rowt. Route (a road), root or rowt. 
 Saunter, sawn- ter, not sarn - ter or san-ter. 
 Sausage, saw- sage, not sos-sidge, sas-sage. 
 Schedule, sked- ule, not shed-ule. 
 
 Seamstress is pronounced seem-stress, but 
 sempstress, as the word is sometimes spelled, 
 is pronounced sem-stress. 
 
 Shire, as spelled, when uttered as a single 
 word, but shortened into shir in composition. 
 Shone, shown, not shun. 
 
 Soldier, soZe-jer. 
 
 Solecism, soZ-e-cizm, not so-le-cizm. 
 
 Soot, as spelled, not sut. 
 
 Sovereign, sov-er-in, or suv-er-in. 
 
 Specious, spe-shus, not spesh- us. 
 
 Stomacher, sfttm-a-cher. 
 
 Stone (weight), as spelled, not stun. 
 
 Synod, sm-od, not si/-nod. 
 
 Tenure, ten- ure, not Ze-nure. 
 
 Tenet, ten-e t, not te- net. 
 
 Than, as spelled, not thun. 
 
 Tremor, trem-ui, not tre- mor. 
 
 Twelfth should have the th sounded. 
 
 Umbrella, as spelled, not um-ber-el-la. 
 
 Vase, vaiz or vahz, not vawze. 
 
 Was, woz, not wuz. 
 
 Weary, weer- i, not wary. 
 
 Were, wer, not ware. 
 
 Wrath, rath (a as in far), not rath; as an ad- 
 jective it is spelled wroth, and pronounced with 
 the vowel sound shorter, as in wrathful, etc. 
 Yacht, yot, not yat nor yatch. 
 
 Zenith, zen- ith, not ze-nith. 
 
 Zodiac, zo-de-ak. 
 
 Zoology should have botho’s sounded, as zo- 
 ol-o-gj , not zoo- lo-gy. 
 
 Note. — The tendency of all good elocutionists 
 is to pronounce as nearly in accordance with the 
 spelling as possible. 
 
 Pronounce — 
 
 — ace, not iss, as furnace, not furaiss. 
 
 — age, not idge, as cabbage, courage, postage, 
 village. 
 
 — ain, ane, not in, as certain, certane, not 
 cerU'n. 
 
 — ate, not it, as moderate, not moderZZ. 
 
 — ect, not ec, as aspecZ, not aspec ; subject, not 
 subjec. 
 
 — ed, not id, or ud, as wicked, not wicked, or 
 wickttd. 
 
 — el, not 1 , mode 1 , not modi ; novel, not novl. 
 — en, not n, as sudden, not suddn. — Burden, 
 burthen, garden, lengthen, seven, strengthen, 
 often, and a few others, have the e silent. 
 
 — ence, not unce, as influence, not influ -unce. 
 
 — es, not is, as pleases, not pleasZs. 
 
 — ile should be pronounced il, as fertz'Z, not 
 fertZZe, in all words except chamomile (cam), 
 exile, gentile, infantile, reconcile, and senile, 
 which should be pronounced ile. 
 
 — in, not n, as Latzn, not Latn. 
 
 — nd, not n, as husband, not husban ; thousand, 
 not thousan. 
 
 — ness, not mss, as carefulness, not carefulness. 
 — ng, not n, as singingr, not singm; speakmg, 
 not speakin. 
 
 — ngth, not nth, as stre?igth, not strenth. 
 
 — son, the o should be silent ; as in treason, tre- 
 zn, not tre-son. 
 
 — tal, not tie, as capi tal, not capi tie ; metal, not 
 met tie; mor tal, not mor tie; periodical, not 
 periodicZe. 
 
 — xt, not x, as next, not nex. 
 
 What’s in a Name? 
 
 An Englishman whose name was Wemvss 
 Went crazy at last, so it semyss, 
 
 Because the people would not 
 Understand that they ought 
 To call him not Weemis, but Weems. 
 
 Another whose last name was Knollys 
 Tried vainly to vote at the pollys ; 
 
 But no ballot he cast, 
 
 Because to the last 
 
 The clerk couldn’t call Knolliss Noles. 
 
 And then a young butcher named Belvoir 
 Went and murdered a man with a devoir 
 Because the man couldn’t, 
 
 Or possibly wouldn’t, 
 
 Pronounce his name properly Beever. 
 
 There was an athlete named Strachan 
 Who had plenty of sinew and brachan, 
 
 And he’d knock a man down 
 With an indignant frown 
 If he failed to pronounce his name Strawn. 
 
GRAMMAR, SPELLING AND PRONUNCIATION 
 
 21 
 
 Short Rules for Spelling. 
 
 Words ending in e drop that letter on taking 
 a suffix beginning with a vowel. Exceptions — 
 words ending in ge, ce, or oe. 
 
 Final e of a primitive word is retained on 
 taking a suffix beginning with a consonant. 
 Exceptions — words ending in dge, and truly, 
 duly, etc. 
 
 Final y of a primitive word, when preceded 
 by a consonant, is generally changed into i on 
 the addition of a suffix. Exceptions— retained 
 before ing and ish, as pitying. Words ending 
 in ie and dropping the e by Rule 1, change the 
 i to y, as lying. Final y is sometimes changed 
 to e, as duteous. 
 
 Nouns ending in y , preceded by a vowel, form 
 their plural by adding s; as money, moneys. 
 Y preceded by a consonant is changed to ies in 
 the plural ; as bounty, bounties. 
 
 FinaZ y of a primitive word, preceded by a 
 vowel, should not be changed into i before a 
 suffix; as joyless. 
 
 In words containing ei or ie, ei is used after 
 the sound of s ; as ceiling, seize, except in siege 
 and a few words ending in cier. Inveigle, 
 neither, leisure and weird also have ei. In 
 other cases it is used, as in believe, achieve. 
 
 Words ending in ceous or cious, when relat- 
 ing to matter, end in ceous; all others in cious. 
 
 Words of one syllable, ending in a consonant, 
 with a single vowel before it, double the con- 
 sonants in derivatives ; as ship, shipping, etc. 
 But if ending in a consonant with a double vowel 
 before it, they do not double the consonant in 
 derivatives ; as troop, trooper, etc. 
 
 Words of more than one syllable, ending in a 
 consonant preceded by a single vowel, and 
 accented on the last syllable, double that con- 
 sonant in derivatives; as commit, committed; 
 but except chagrin, chagrined. 
 
 All words of one syllable ending in l, with a 
 single vowel before it, have ll at the close ; as 
 mill, sell. 
 
 All words of one syllable ending in l, with a 
 double vowel before it, have only one l at the 
 close ; as mail, sail. 
 
 The words foretell, distill, instill and fulfill, 
 retain the double ll oi their primitives. Deriva- 
 tives of dull, skill, will and full also retain the 
 double ll when the accent falls on these words : 
 as dullness, skillful, willful, fullness. 
 
 Punctuation. 
 
 A period ( . ) after every declarative and every 
 imperative sentence ; as, It is true. Do right. 
 
 A period (.) after every abbreviation ; as, 
 Dr., Mr., Capt. 
 
 An interrogation point (?) after every ques- 
 tion. 
 
 The exclamation point (!) after exclama- 
 tions ; as, Alas ! Oh, how lovely ! 
 
 Quotation marks ( “ ” ) enclose quoted expres- 
 sions; as, Socrates said: “I believe the soul is 
 immortal.” 
 
 A colon ( : ) is used between parts of a sen- 
 tence that are subdivided by semicolons. 
 
 A colon is used before a quotation, enumera- 
 tion, or observation, that is introduced by as 
 follows , the following , or any similar expres- 
 sion : as, Send me the following: 10 doz. Arm- 
 strong’s Cyclopedia,” 25 Schulte’s Manual, etc. 
 
 A semicolon ( ; ) between parts that are sub- 
 divided by commas. 
 
 The semicolon is used also between clauses or 
 members that are disconnected in sense ; as, 
 Man grows old ; he passes away ; all is uncer- 
 tain. When as, namely, that is, is used to in- 
 troduce an example or enumeration, a semicolon 
 is used before it and a comma after it ; as, The 
 night was cold ; that is, for the time of year. 
 
 A comma (,) is used to set off co-ordinate 
 clauses, and subordinate clauses not restrictive; 
 as, Good deeds are never lost, though sometimes 
 forgotten. 
 
 A comma is used to set off transposed phrases 
 and clauses ; as, “ When the wicked entice thee, 
 consent thou not.” 
 
 A comma is used to set off interposed words, 
 phrases and clauses ; as, Let us, if we can, make 
 others happy. 
 
 A comma is used between similar or repeated 
 words or phrases ; as, The sky, the water, the 
 trees, were illumined with sunlight. 
 
 A comma is used to mark an ellipsis, or the 
 omission of a verb or other important word. 
 
 A comma is used to set off a short quotation 
 informally introduced ; as, Who said, “ The 
 good die young ? ” 
 
 A comma is used whenever necessary to pre- 
 vent ambiguity. 
 
 The marks of parenthesis ( ) are used to en- 
 close an interpolation where such interpolation 
 is by the writer or speaker of the sentence in 
 which it occurs. Interpolations by an editor or 
 by any one other than the author of the sentence 
 should be inclosed in brackets, []. 
 
 Dashes ( — ) may be used to set off a paren- 
 thetical expression, also to denote an interrup- 
 tion or a sudden change of thought or a signifi- 
 cant pause. 
 
 It is in signs and advertisements that faulty 
 punctuation is especially objectionable. Fol- 
 lowing are some examples of signs, etc., cor- 
 rectly put. Errors occur most frequently in 
 the use of the period (.) and the apostrophe (’). 
 4s a rule, a period should follow every com- 
 plete sentence, even though it be but one word. 
 Modern custom, however, permits the omission 
 of the period or comma at the end of a line, but 
 
22 
 
 GRAMMAR, SPELLING AND PRONUNCIATION 
 
 the period after an abbreviation must never be 
 omitted : 
 
 Wells’ Laundby. 
 
 U. S. Post-Office. 
 
 Books and Stationeby. 
 
 Bkown & Co., 
 
 DEALEES IN GENTS’ FUBNISHING GOODS. 
 
 Rob’t Johnson & Co. 
 or Robt. Johnson & Co. 
 
 In the above, either the apostrophe or period 
 may be used to indicate the abbreviation. The 
 same rule applies to Chas. (or Cha’s), Thos. 
 (or Tho’s), Sami, (or Sam’l). In all such 
 cases, however, it is in better taste to spell out 
 the name in full. 
 
 Men’s and Boys’ Suits. 
 
 Smith- Jones Company, 
 
 MANUFACTUBEBS OF 
 
 Ladies and Childben’s Hosieby. 
 
 In the above the apostrophe is not required 
 after the word ladies, as it is necessary to indi- 
 cate the possessive case only in the last of two 
 or more of a series. 
 
 Johnson Bbos.’ Bank. 
 
 (Meaning the Bank of the Johnson Brothers.) 
 
 Johnson & Bbos.’ Bank. 
 
 (Meaning the Bank of Johnson & Brothers.) 
 
 Johnson & Bbo.’s Bank. 
 
 (Meaning the Bank of Johnson & Brother.) 
 
 Schulte Publishing Co.’s Publications. 
 
 C. E. Wachtel, Gen’l Ag’t. 
 
 The Hygienic Company 
 
 MFBS. OF CHILDBEN’S UNDEBGABMENTS. 
 
 Pick Sistebs, 
 
 DEALEES IN CBOOKEBY, QUEENSWABE, &C. 
 
 The Cunnnigham Sons Co. 
 
 Cunningham’s Sons & Co. 
 
 Cunningham, Sons & Co. 
 
 Cunningham Sons, Fisheb & Co. 
 
 McMubdy & DeYonge, 
 
 Attobneys at Law. 
 
 The Use of Capitals. 
 
 1. Every entire sentence should begin with 
 a capital. 
 
 2. Proper names, and adjectives derived 
 from these, should begin with a capital. 
 
 3. All appellations of the Deity should begin 
 with a capital. 
 
 4. Official and honorary titles begin with a 
 capital. 
 
 5. Every line of poetry should begin with a 
 capital. 
 
 6. Titles of books and the heads of their 
 chapters and divisions are printed in capitals. 
 
 7. The pronoun I, and the exclamation O, 
 are always capitals. 
 
 8. The days of the week, and the months of 
 the year, begin with capitals. 
 
 9. Every quotation should begin with a 
 capital letter. 
 
 10. Names of religious denominations, of 
 political parties, etc., begin with capitals. 
 
 11. In preparing accounts, each item should 
 begin with a capital. 
 
 12. Any word of special importance may be- 
 gin with a capital. 
 
 How to Write a Letter. 
 
 A business letter should be written clearly, 
 explicitly, and concisely. 
 
 Figures should be written out, except dates ; 
 sums of money should be both in writing and 
 figures. 
 
 Copies should be kept of all business letters. 
 
 When you receive a letter containing money, 
 it should be immediately counted and the amount 
 marked on the top margin. 
 
 Letters to a stranger about one’s own per- 
 sonal affairs, requesting answer, should always 
 inclose a stamp. 
 
 Short sentences are preferable to long ones. 
 
 Letters requiring an answer should have 
 prompt attention. 
 
 Never write a letter while under excitement or 
 when in an unpleasant humor. 
 
 Never write an anonymous letter. 
 
 Do not fill your letter with repetitions and 
 apologies. 
 
 Avoid writing with a pencil. Use black ink. 
 Blue or violet may be used, but black is better. 
 
 In acknowledging receipt of a letter always 
 mention date. 
 
 Paper. Note, packet or letter size should be 
 used. It is unbusiness-like and very poor taste 
 to use foolscap or mere scraps. 
 
 Paging. If single sheets are used, they 
 should be carefully paged. Business letters 
 should be written on but one side of the sheet. 
 
 Folding. A letter sheet should be folded 
 from bottom upward. Bring lower edge near 
 the top so as to make the length a trifle shorter 
 than the envelope, then fold twice the other way. 
 The folded sheet should be just slightly smaller 
 than the envelope. 
 
 If note sheet, fold twice from bottom upward. 
 If envelope is nearly square, single fold of note 
 sheet is sufficient. 
 
 Envelopes, like the paper, should be white, 
 and of corresponding size and quality. It is 
 poor taste to use colored paper, or anything b\it 
 black ink. 
 
 The postage stamp should be placed at the 
 upper right-hand corner. 
 
GRAMMAR, SPELLING AND PRONUNCIATION 
 
 23 
 
 Address. This should be so plainly written 
 that no possible mistake could be made either in 
 name or address. It is unnecessary to' add the 
 letters P. O. after the name of the place. When 
 the letter reaches the town it is not likely to go 
 to the court-house or jail. Letters of introduc- 
 tion should bear upon envelope the name and 
 address of the person to whom sent, also the 
 words in the lower left-hand corner, “Introduc- 
 ing Mr. .” ’ 
 
 Rates of Postage. 
 
 Letters. — Prepaid by stamps, 2 cents each 
 ounce or fraction thereof to all parts of the 
 United States and Canada; forwarded to another 
 postoffice without charge on request of the 
 person addressed; if not called for, returned to 
 the writer free, if indorsed with that request. 
 If the stamp is omitted the letter is forwarded to 
 the Dead-Letter Office and returned to the 
 writer. For registering letters the charge is 
 10 cents additional. Drop letters at letter- 
 carrier offices, 2 cents per ounce or fraction 
 thereof; at other offices, 1 cent per ounce or 
 fraction thereof. On insufficiently prepaid mat- 
 ter mailed in Canada, 3 cents per 1 ounce or 
 fraction thereof. Stamped postal cards, fur- 
 nished only by government, 1 cent each ; if any- 
 thing except a printed address slip is pasted on 
 a postal card, or anything but the address 
 written on the face, letter postage is charged. 
 Postage on all newspapers and periodicals sent 
 from newspaper offices to any part of the United 
 States, to regular subscribers, must be paid in 
 advance at the office of mailing. 
 
 Second-Class Matter. — Periodicals issued 
 at regular intervals, at least four times a year, 
 and having a regular list of subscribers, with 
 supplement, sample copies, 1 cent a pound; 
 periodicals, other than weekly, if delivered by 
 letter-carrier, 1 cent each; if over 2 ounces, 2 
 cents each. When sent by other than publishers, 
 for 4 ounces or less, 1 cent. 
 
 Third-Class Matter (not exceeding four 
 pounds).-— Printed matter, books, proof-sheets, 
 corrected or uncorrected, unsealed circulars, 
 inclosed so as to admit of easy inspection with- 
 out cutting cords or wrappers, 1 cent for each 
 2 ounces. 
 
 Fourth-Class Matter. — Not exceeding four 
 pounds, embracing merchandise and samples, 
 excluding liquids, poisons, greasy, inflammable 
 or explosive articles, live animals, insects, etc., 
 1 cent an ounce.. Postage to Canada and British 
 North American states, 2 cents per ounce; must 
 be prepaid ; otherwise, 6 cents. 
 
 Postage Rates to Foreign Countries. — To 
 the countries and colonies which, with the 
 United States, comprise the Universal Postal 
 
 Union, the rates of postage are as follows: Let- 
 ters, per 15 grams (J ounce), pre- payment 
 optional, 5 cents; postal cards, each, 2 cents; 
 newspapers and other printed matter, per 2 
 ounces, 1 cent. Commercial papers — First 10 
 ounces or fraction thereof, 5 cents; every addi- 
 tional 2 ounces, 1 cent. Samples of merchandise 
 — First 4 ounces, 2 cents; every additional 2 
 ounces, 1 cent. Kegistration fee on letters or 
 other articles, 10 cents. All correspondence 
 other than letters must be prepaid at least 
 partially. 
 
 Printed matter other than books received in 
 the mails from abroad under the provisions of 
 postal treaties or conventions is free from 
 customs duty. 
 
 Dutiable books forwarded to the United 
 States from the Postal Uhion are delivered to 
 addresses at postoffices of destination upon pay- 
 ment of the duties levied thereon. 
 
 Postal Money Orders. — The limit of a 
 single money order is SI 00, instead of $50, as 
 formerly. The fees charged are as follows : For 
 orders not exceeding $10, 8c.; $10 to 15, 10c. 
 $15 to $30, 15c. ; $30 to $40, 20c. ; $40 to $50, 
 25c.; $50 to $60, 30c.; $60 to $70, 35c; $70 to 
 $80, 40c. ; $80 to $100, 45c. 
 
 To Switzerland, Germany, Belgium, Portugal, 
 Canada, Newfoundland, Italy, France, Algeria, 
 New South Wales, Victoria, Tasmania, New 
 Zealand, Jamaica: Fees, for not exceeding $10, 
 15 cents; $10 to $20, 30 cents; $20 to $30, 45 
 cents; $30 to $40, 60 cents; $40 to $50, 75 
 cents. To Great Britain and Ireland and adja- 
 cent islands: Fees, for not exceeding $10, 25 
 cents; $10 to $20, 50 cents; $20 to $30, 70 
 cents; $30 to $40, 85 cents; $40 to $50, $1. 
 To British India: Fees, for sums not exceeding 
 $10, 35 cents; not exceeding $20, 70 cents; not 
 exceeding $30, $1; not exceeding $40, $1.25; 
 not exceeding $50, $1.50. 
 
 “They that deny a God destroy a man’s 
 nobility; for certainly man is of kin to the 
 beasts by his body, and if he is not kin to God 
 by his spirit he is a base and ignoble creature.” 
 Bacon. 
 
 If thou sustain injustice, console thyself: the 
 true unhappiness is in doing it." —Democritus. 
 It never pays to fret and growl 
 When fortune seems our foe; 
 
 The better-bred will push ahead, 
 
 And strike the braver blow. 
 
 For luck is work, 
 
 And those who shirk 
 Should not lament their doom, 
 
 But yield the play, 
 
 And clear the way, 
 
 That better men have room. 
 
■$£) Hints for Writers fes> - 
 
 X ^ a — ••• — < 4 — ^ 
 
 That writer does the most who gives his 
 rpader the most knowledge and takes from him 
 the least time. Sidney Smith once remarked : 
 “After you have written an article, take your 
 pen and strike out half of the words, and you 
 will be surprised to see how much stronger it 
 is.” In literature, our taste will be discovered 
 by that which we give and our judgment by 
 that which we withhold. 
 
 There is nothing so fascinating as simplicity 
 and earnestness. A writer who has an object 
 and goes right on to accomplish it will compel 
 the attention of his readers. Montaigne, the 
 celebrated French essayist, whose clear style, 
 as well as vigor of thought, has been the praise 
 of good critics the world over, made his boast 
 that he never used a word that could not be 
 readily understood by anybody in the Paris 
 markets. Plain words are ever the best. 
 
 A man cannot put his thoughts, if he have 
 any, into language too plain. Good writing, 
 like good speaking, consists in simplicity and 
 force of diction, and not in inflated, curiously 
 balanced or elaborately constructed sentences. 
 The best writing is but a degree above the 
 best conversation, and that only because the 
 writer has a little more time to select his words 
 than the speaker has. 
 
 Do not assume that because you have some- 
 thing important to communicate, it is necessary 
 to write a long article. A tremendous thought 
 may be packed into a small compass — made 
 as solid as a cannon ball, and, like the projec- 
 tile, cut down all before it. Short articles are 
 generally more effective, find more readers and 
 are more widely copied than long ones. Pack 
 your thoughts close together , and, though your 
 article may be brief, it will be more likely to 
 make an impression. 
 
 Remember all the time that facility in com- 
 position, as in all other accomplishments, can 
 only be obtained by practice and persever- 
 ance — 
 
 True grace in writing comes by art, not chance; 
 As they move easiest who have learned to danc6. 
 
 It should never be forgotten that the sole 
 use of words and sentences is to convey thought 
 and impressions. Hence words and sentences 
 should not be seen. The highest art in the use 
 of language is to conceal itself. The old maxim 
 is in place: “ Ars est celare artem ” — “Art is in 
 concealing art.” The perfection of a window 
 pane is in concealing itself, so that as you look 
 through it upon the objects beyond you do not 
 see it, are not conscious that it is there. 
 
 Many a man’s destiny has been made or mar- 
 red for time and for eternity by the influence 
 which a single sentiment has made on his mind, 
 
 by its forming his character for life, making it 
 terribly true that moments sometimes fix the 
 coloring of our whole subsequent existence. 
 Hence those who write for the public should do 
 so under a deep sense of responsibility, and en- 
 deavor to do it in that healthful and equable 
 state of mind and body which favors a clear, 
 unexaggerated and logical expression of ideas. 
 
 Mr. Webster once replied to a gentleman who 
 pressed him to speak on a subject of great im- 
 portance : “ The subject interests me deeply, but 
 I have not time. There, sir,” pointing to a 
 huge pile of letters on the table, “ is a pile of 
 unanswered letters to which I must reply before 
 the close of this session [which was then three 
 days off J. I have no time to master the subject 
 so as to do it justice.” “ But, Mr. Webster, a 
 few words from you would do much to awaken 
 public attention to it.” “ If there is so much 
 weight in my words as you represent, it is be- 
 cause I do not allow myself to speak on any 
 subject until my mind is imbued with it.” 
 
 The writer who uses weak arguments and 
 strong epithets makes quite as great a mistake 
 as the landlady who furnished her guests with 
 weak tea and strong butter. More people com- 
 mit suicide with the pen than with the pistol, 
 the dagger and the rope. A pin has as much 
 head as a good many authors, and a great deal 
 more point. Good aims do not always make 
 good books. 
 
 Alexander Hamilton once said to an intimate 
 friend: “ Men give me some credit for genius. 
 All the genius I have lies just in this: When I 
 have a subject in hand, I study it profoundly. 
 Day and night it is before me, I explore it 
 in all its bearings. My mind becomes per- 
 vaded with it. Then the effort which I make 
 the people are pleased to call the fruit of genius. 
 It is the fruit of labor and thought.” 
 
 Obscurity in writing is commonly an argu- 
 ment of darkness in the mind. The greatest 
 learning is to be seen in the greatest plainness. 
 Obscure writers, like turbid streams, seem 
 deeper than they are. Unintelligible language 
 is a lantern without a light. Some authors 
 write nonsense in a clear style, and others sense 
 in an obscure one; some can reason without- 
 being able to persuade, others can persuade 
 without being able to reason. 
 
 “As ’tis a greater mystery in the art 
 Of painting to foreshorten any part 
 Than draw it out; so ’tis in books the chief 
 Of all perfections to be plain and brief.” 
 
 “Therefore, since brevity is the soul of wit, 
 
 And tediousness the limbs and outward flour- 
 ishes — 
 
 I will be brief.” — Shakespeare. 
 
 t 
 

 
 Synonyms and Antonyms 
 
 'kk* ’U*) 
 
 A DICTIONARY OF TWELVE THOUSAND WORDS OF SIMILAR 
 AND CONTRARY MEANING 
 
 N O TWO words in the English language 
 have exactly the same significance, but to 
 express the precise meaning which one intends 
 to convey, and also to avoid repetitions, it is 
 often desirable to have at hand a Dictionary of 
 Synonyms. Take President Cleveland’s famous 
 phrase, “innocuous desuetude.” If he had 
 said simply, “ harmless disuse,” it would have 
 sounded clumsy, whereas the words he used 
 expressed the exact shade of meaning, besides 
 giving the world a new phrase and the news- 
 papers something to talk about. 
 
 The following list of Synonyms, while not ex- 
 haustive, is quite comprehensive, and by cross- 
 reference will answer most requirements. The 
 appended Antonyms, or words of opposite 
 meaning, enclosed in parentheses, will also be 
 found extremely valuable, for one of the strong- 
 est figures of speech is antithesis , or contrast : 
 
 ABANDON , leave, forsake, desert, renounce, 
 relinquish, quit, forego, let go, waive. (Keep, 
 cherish. ) Abandoned , deserted, forsaken, 
 wicked, reprobate, dissolute, profligate, flagi- 
 tious, corrupt, depraved, vicious. (Cared for, 
 virtuous.) Abandonment, leaving, desertion, 
 dereliction, renunciation, defection. Abasement , 
 degradation, fall, degeneracy, humiliation, abjec- 
 tion, debasement, servility. (Honor.) Abash , 
 bewilder, disconcert, discompose, confound, con- 
 fuse, shame. ( Embolden. ) Abbreviate, shorten, 
 abridge, condense, contract, curtail, reduce. 
 (Extend.) Abdicate, give up, resign, renounce, 
 abandon, forsake, relinquish, quit, forego. Abet, 
 help, encourage, instigate, incite, stimulate, aid, 
 assist. (Resist.) Abettor, assistant, accessory, 
 accomplice, promoter, instigator, particeps 
 criminis, coadjutor, associate, companion, co- 
 operator. (Opponent.) Abhor, dislike intensely, 
 view with horror, hate, detest, abominate, loathe, 
 nauseate. (Love.) Ability, capability, talent, 
 faculty, capacity, qualification, aptitude, aptness, 
 expertness, skill, efficiency, accomplishment, 
 attainment. (Incompetency.) Abject, grovel- 
 ling, low, mean, base, ignoble, worthless, des- 
 picable, vile, servile, contemptible. (Noble.) 
 Abjure, recant, forswear, disclaim, recall, revoke, 
 retract, renounce. (Maintain.) Able, strong, 
 
 25 
 
 powerful, muscular, stalwart, vigorous, athletic, 
 robust, brawny, skillful, adroit, competent, effi- 
 cient, capable, clever, self-qualified, telling, 
 fitted. (Weak.) Abode, residence, habitation, 
 dwelling, domicile, home, quarters, lodging. 
 Abolish, quash, destroy, revoke, abrogate, annul, 
 cancel, annihilate, extinguish, vitiate, invalidate, 
 nullify. (Establish, enforce.) Abominable , 
 hateful, detestable, odious, vile, execrable. 
 ( Lovable. ) Abortive, fruitless, ineffectual, idle, 
 inoperative, vain, futile. (Effectual.) About , 
 concerning, regarding, relative to, with regard 
 to, as to, respecting, with respect to, referring 
 to, around, nearly, approximately. Abscond, 
 run off, steal away, decamp, bolt. Absent, a., 
 inattentive, abstracted, not attending to, listless, 
 dreamy. (Present.) Absolute, entire, com- 
 plete, unconditional, unqualified, unrestricted, 
 despotic, arbitrary, tyrannous, imperative, 
 authoritative, imperious. (Limited.) Absorb, 
 engross, swallow up, engulf, imbibe, consume, 
 merge, fuse. Absurd, silly, foolish, preposter- 
 ous, ridiculous, irrational, unreasonable, non- 
 sensical, inconsistent. (Wise, solemn.) Abuse , 
 v., asperse, revile, vilify, reproach, calumniate, 
 defame, slander, scandalize, malign, traduce, 
 disparage, depreciate, ill-use. (Praise, protect. ) 
 Abuse, n., scurrility, ribaldry, contumely, 
 obloquy, opprobrium, foul invective, vitupera- 
 tion, ill-usage. (Praise, protection.) Accede , 
 assent to, consent, acquiesce, comply with, agree, 
 coincide, concur, approve. (Protest.) Acceler- 
 ate, hasten, hurry, expedite, forward, quicken, 
 despatch. (Retard.) Accept, receive, take, 
 admit. (Refuse.) Acceptable, agreeable, pleas- 
 ing, pleasurable, gratifying, welcome. (Dis- 
 pleasing.) Accident, casualty, incident, con- 
 tingency, adventure, chance. Accommodate, 
 serve, oblige, adapt, adjust, fit, suit. (Dis- 
 oblige, impede.) Accomplice, confederate, 
 accessory, abettor, coadjutor, assistant, ally, 
 associate, particeps criminis. (Adversary.) 
 Accomplish , do, effect, finish, execute, achieve, 
 complete, perfect, consummate. (Fail.) Accom- 
 plishment, attainment, qualification, acquire- 
 ment. (Defect.) Accord, grant, allow, admit, 
 concede. (Deny.) Accost, salute, address, 
 speak to, stop, greet. Account , narrative, 
 description, narration, relation, detail, recital, 
 moneys, reckoning, bill, charge. Accountable, 
 punishable, answerable, amenable, responsible, 
 liable. Accumulate , bring together, amass, col- 
 
26 
 
 SYNONYMS AND ANTONYMS 
 
 lect, gather. (Scatter, dissipate.) Accumula- 
 tion. , collection, store, mass, congeries, concen- 
 tration. Accurate , correct, exact, precise, nice, 
 truthful. (Erroneous, careless.) Achieve , do, 
 accomplish, effect, fulfill, execute, gain, win. 
 Achievement , feat, exploit, accomplishment, 
 attainment, performance, acquirement, gain. 
 (Failure.) Acknowledge, admit, confess, own, 
 avow, grant, recognize, allow, concede. (Deny.) 
 Acquaint , inform, enlighten, apprise, make 
 aware, make known, notify, communicate. 
 ( Deceive. ) Acquaintance , familiarity, intimacy, 
 cognizance, fellowship, companionship, knowl- 
 edge. (Unfamiliarity.) Acquiesce , agree, 
 accede, assent, comply, consent, give way, 
 coincide with. (Protest.) Acquit, pardon, 
 forgive, discharge, set free, clear, absolve. (Con- 
 demn, convict.) Act, do, operate, make, per- 
 form, play, enact. Action, deed, achievement, 
 feat, exploit, accomplishment, battle, engage- 
 ment, agency, instrumentality. Active , lively, 
 sprightly, alert, agile, nimble, brisk, quick, sup- 
 ple, prompt, vigilant, laborious, industrious. 
 (Lazy, passive.) Actual, real, positive, genu- 
 ine, certain. (Fictitious.) Acute, shrewd, in- 
 telligent, penetrating, piercing, keen. (Dull.) 
 Adapt, accommodate, suit, fit, conform. Ad- 
 dicted, devoted, wedded, attached, given up to, 
 dedicated. Addition, increase, accession, aug- 
 mentation, reinforcement. (Subtraction, separa- 
 tion.) Address, speech, discourse, appeal, 
 oration, tact, skill, ability, dexterity, deport- 
 ment, demeanor. Adhesion, adherence, attach- 
 ment, fidelity, devotion. (Aloofness.) Adja- 
 cent, near to, adjoining, contiguous, con- 
 terminous, bordering, neighboring. ( Distant. ) 
 Adjourn, defer, prorogue, postpone, delay. 
 Adjunct, appendage, appurtenance, appendency, 
 dependency. Adjust, set right, fit, accommo- 
 date, adapt, arrange, settle, regulate, organize. 
 (Confuse.) Admirable, striking, surprising, 
 wonderful, astonishing. (Detestable.) Admit, 
 allow, permit, suffer, tolerate. (Deny.) Ad- 
 vantageous, beneficial. (Hurtful.) Affection, 
 love. (Aversion.) Affectionate , fond, kind. 
 ( Harsh. ) Agreeable, pleasant, pleasing, charm- 
 ing. (Disagreeable.) Alternating , intermit- 
 tent. (Continual.) Ambassador, envoy, 
 plenipotentiary, minister. Amend, improve, 
 correct, better, mend. (Impair.) Anger, ire, 
 wrath, indignation, resentment. ( Good nature. ) 
 Appropriate, assume, ascribe, arrogate, usurp. 
 Argue, debate, dispute, reason upon. Arise, 
 flow, emanate, spring, proceed, rise, issue. Art- 
 ful, disingenuous, sly, tricky, insincere. (Can- 
 did. ) Artifice , trick, stratagem, finesse. Asso- 
 ciation, combination, company, partnership, 
 society. Attack, assail, assault, encounter. 
 (Defend.) Audacity, boldness, effrontery, 
 hardihood. (Meekness.) Austere, rigid, rigor- 
 
 ous, severe, stern. (Dissolute.) Avaricious, 
 niggardly, miserly, parsimonious. (Generous.) 
 Aversion, antipathy, dislike, hatred, repugnance. 
 (Affection.) Awe, dread, fear, reverence. 
 (Familiarity.) Awkward, clumsy. (Grace- 
 ful.) Axiom, adage, aphorism, apothegm, by- 
 word, maxim, proverb, saying, saw. 
 
 BABBLE, chatter, prattle, prate. Bad, 
 wicked, evil. (Good.) Baffle, confound, defeat, 
 disconcert. (Aid, abet.) Base, vile, mean. 
 (Noble.) Battle, action, combat, engagement. 
 Bear, carry, convey, transport. Bear, endure, 
 suffer, support. Beastly, brutal, sensual, 
 bestial. Beat , defeat, overpower, overthrow, 
 rout. Beautiful, fine, handsome, pretty. 
 (Homely, ugly.) Becoming, decent, fit, seemly, 
 suitable. (Unbecoming.) Beg, beseech, crave, 
 entreat, implore, solicit, supplicate. (Give.) 
 Behavior, carriage, conduct, deportment, de- 
 meanor. Belief, credit, faith, trust. (Doubt.) 
 Beneficent, bountiful, generous, liberal, munifi- 
 cent. (Covetous, miserly.) Benefit, favor, 
 advantage, kindness, civility. (Injury.) Benevo- 
 lence, beneficence, benignity, humanity, kind- 
 ness, tenderness. (Malevolence.) Blame, censure, 
 condemn, reprove, reproach, upbraid. ( Praise. ) 
 Blemish, flaw, speck, spot, stain. (Ornament.) 
 Blind, sightless, heedless. (Far-sighted.) Blot, 
 cancel, efface, expunge, erase, obliterate. Bold, 
 brave, daring, fearless, intrepid, undaunted. 
 (Timid.) Border, brim, brink, edge, margin, 
 rim, verge, boundary, confine, frontier. Bound, 
 circumscribe, confine, limit, restrict. Brave, 
 dare, defy. Bravery, courage, valor. (Cow- 
 ardice.) Break, bruise, crush, pound, squeeze. 
 Breeze, blast, gale, gust, hurricane, storm, 
 tempest. Bright, clear, radiant, shining. (Dull.) 
 Brittle. Burial , interment, sepulture. (Resur- 
 rection. ) Business, avocation, employment, 
 engagement, occupation, art, profession, trade. 
 Bustle, stir, tumult, fuss. (Quiet.) 
 
 CALAMITY, disaster, misfortune, mischance, 
 mishap. (Good fortune.) Calm, collected, 
 composed, placid, serene. ( Stormy, unsettled. ) 
 Capable, able, competent. (Incompetent.) Cap- 
 tious, fretful, cross, peevish, petulant. (Good- 
 natured.) Care, anxiety, concern, solicitude, 
 heed, attention. (Heedlessness, negligence.) 
 Caress, kiss, embrace. (Spurn, buffet.) Car- 
 nage, butchery, massacre, slaughter. Cause, 
 motive, reason. (Effect, consequence.) Cease, 
 discontinue, leave off, end. (Continue.) Cen- 
 sure, animadvert, criticise. (Praise.) Certain, 
 secure, sure. (Doubtful.) Cessation, inter- 
 mission, rest, stop. (Continuance.) Chance, 
 fate, fortune. (Design.) Change, barter, 
 exchange, substitute. Changeable , fickle, incon- 
 stant, mutable, variable. (Unchangeable.) Char- 
 acter, reputation, repute, standing. Charm, 
 
SYNONYMS AND ANTONYMS 
 
 27 
 
 captivate, enchant, enrapture, fascinate. Chas- 
 tity, purity, continence, virtue. (Lewdness.) 
 Cheap , inexpensive, inferior, common. (Dear.) 
 Cheerful , gay, merry, sprightly. (Mournful.) 
 Chief, chieftain, head, leader. (Subordinate.) 
 Circumstance, fact, incident. Class, degree, 
 order, rank. Clear , bright, lucid, vivid. ( Opaque. ) 
 Clever , adroit, dexterous, expert, skillful. 
 (Stupid.) Clothed, clad, dressed. (Naked.) 
 Coarse, rude, rough, unpolished. (Fine.) Coax , 
 cajole, fawn, wheedle. Cold, cool, frigid, wintry, 
 unfeeling, stoical. (Warm.) Color, dye, stain, 
 tinge. Colorable, ostensible, plausible, specious. 
 Combination, cabal, conspiracy, plot. Command , 
 injunction, order, precept. Commodity , goods, 
 merchandise, ware. Common, mean, ordinary, 
 vulgar. (Uncommon, extraordinary.) Compas- 
 sion, sympathy, pity, clemency. (Cruelty, 
 severity.) Compel, force, oblige, necessitate. 
 (Coax, lead.) Compensation, amends, recom- 
 pense, remuneration, requital, reward. Com- 
 pendium ', compend, abridgment. (Enlarge- 
 ment.) Complain , lament, murmur, regret, 
 repine. (Rejoice.) Comply, accede, conform, 
 submit, yield. (Refuse.) Compound, complex. 
 (Simple.) Comprehend, comprise, include, 
 embrace, grasp, understand, perceive. (Exclude, 
 mistake. ) Comprise , comprehend, contain, 
 embrace, include . Conceal , hide, secrete. 
 ( Uncover. ) Conceive , comprehend, understand. 
 Conclusion, inference, deduction. Condemn, 
 censure, blame, disapprove. (Justify, exon- 
 erate. ) Conduct, direct, guide, lead, gov- 
 ern, regulate, manage. Confirm, corroborate, 
 approve, attest. (Contradict) Conflict, com- 
 bat, contest, contention, struggle. (Peace, quiet.) 
 Confute, disprove, refute, oppugn. (Approve.) 
 Conquer, overcome, subdue, surmount, van- 
 quish. (Defeat.) Consequence, effect, event, 
 issue, result. (Cause.) Consider, reflect, 
 ponder, weigh. Consistent, constant, compati- 
 ble. (Inconsistent.) Console, comfort, solace. 
 (Harrow, worry.) Constancy, firmness, stability, 
 steadiness. (Fickleness.) Contaminate, cor- 
 rupt, defile, pollute, taint. Contemn, despise, 
 disdain, scorn. (Esteem.) Contemplate, medi- 
 tate, muse. Contemptible , despicable, paltry, 
 pitiful, vile, mean. (Noble.) Contend, con- 
 test, dispute, strive, struggle, combat. Con- 
 tinual, constant, continuous, perpetual, inces- 
 sant. (Intermittent.) Continuance, continua- 
 tion, duration. (Cessation.) Continue, per- 
 sist, persevere, pursue, prosecute. (Cease.) 
 Contradict, deny, gainsay, oppose. (Confirm.) 
 Cool, cold, frigid. (Hot.) Correct, rectify, 
 reform. Cost , charge, expense, price. Covet- 
 ousness, avavice, cupidity. (Beneficence.) Cow- 
 ardice, fear, timidity, pusillanimity. ( Courage. ) 
 Crime, sin, vice, misdemeanor. (Virtue.) Crim- 
 inal, convict, culprit, felon, malefactor. Crooked, 
 
 bent, curved, oblique. (Straight.) Cruel, bar- 
 barous, brutal, inhuman, savage. ( Kind. ) Cul- 
 tivation, culture, refinement. Cursory, desul- 
 tory, hasty, slight. (Thorough. ) Custom, fashion, 
 manner, practice. 
 
 DANGER, hazard, peril. (Safety.) Dark, 
 dismal, opaque, obscure, dim. (Light.) Deadly , 
 fatal, destructive, mortal. Dear, beloved, pre- 
 cious, costly, expensive. (Despised, cheap.) 
 Death, departure, decease, demise. (Life.) 
 Decay, decline, consumption. (Growth. ) Deceive, 
 delude, impose upon, over-reach, gull, dupe, 
 cheat. Deceit, cheat, imposition, trick, delusion, 
 guile, beguilement, treachery, sham. (Truth- 
 fulness.) Decide, determine, settle, adjudicate, 
 terminate, resolve. Decipher, read, spell, inter- 
 pret, solve. Decision, determination, conclusion, 
 resolution, firmness. (Vacillation.) Declama- 
 tion, oratory, elocution, harangue, effusion, 
 debate. Declaration, avowal, manifestation, 
 statement, profession. Decrease, diminish, les- 
 sen, wane, decline, retrench, curtail, reduce. 
 (Growth.) Dedicate, devote, consecrate offer, 
 set, apportion. Deed, act, action, commission, 
 achievement, instrument, document, muniment, 
 Deem, judge, estimate, consider, think, suppose, 
 conceive. Deep, profound, subterranean, sub- 
 merged, designing, abstruse, learned. (Shal- 
 low.) Deface, mar, spoil, injure, disfigure. 
 (Beautify.) Default, lapse, forfeit, omission, 
 absence, want, failure. Defect, imperfection, 
 flaw, fault, blemish. (Beauty, improvement.) 
 Defend, guard, protect, justify. Defense, excuse, 
 plea, vindication, bulwark, rampart. Defer, delay, 
 postpone, put off, prorogue, adjourn. (Force, 
 expedite.) Deficient, short, wanting, inade- 
 quate, scanty, incomplete. (Complete, perfect.) 
 Defile, v., pollute, corrupt, sully. (Beautify.) 
 Define , fix, settle, determine, limit. Defray, 
 meet, liquidate, pay, discharge. Degree, grade, 
 extent, measure. Deliberate, v., consider, medi- 
 tate, consult, ponder, debate. Deliberate, a., 
 purposed, intentional, designed, determined. 
 (Hasty.) Delicacy, nicety, dainty, refinement, 
 tact, softness, modesty. (Boorishness, indeli- 
 cacy. ) Delicate , tender, fragile, dainty, refined. 
 (Coarse.) Delicious, sweet, palatable. (Nau- 
 seous.) Delight, enjoyment, pleasure, happi- 
 ness, transport, ecstasy, gladness, rapture, bliss. 
 (Annoyance.) Deliver, liberate, free, rescue, 
 pronounce, give, hand over. ( Retain. ) Demon- 
 strate, prove, show, exhibit, illustrate. Depart , 
 leave, quit, decamp, retire, withdraw, vanish. 
 (Remain.) Deprive, strip, bereave, despoil, rob, 
 divest. Depute, appoint, commission, charge, 
 intrust, delegate, authorize, accredit. Derision, 
 scorn, contempt, contumely, disrespect. Deri- 
 vation, origin, source, beginning, cause, ety- 
 mology, root. Describe, delineate, portray, 
 
28 
 
 SYNONYMS AND ANTONYMS 
 
 explain, illustrate, define, picture. Desecrate, 
 profane, secularize, misuse, abuse, pollute. 
 (Keep holy.) Deserve , merit, earn, justify, win. 
 Design , n., delineation, sketch, drawing, cunning, 
 artfulness, contrivance. Desirable , expedient, 
 advisable, valuable, acceptable, proper, judicious, 
 beneficial, profitable, good. Desire , n., longing, 
 affection, craving. Desist , cease, stop, discon- 
 tinue, drop, abstain, forbear. (Continue, per- 
 severe.) Desolate , bereaved, forlorn, forsaken, 
 deserted, wild, waste, bare, bleak, lonely. (Pleas- 
 ant, happy.) Desperate , wild, daring, auda- 
 cious, determined, reckless. Despised. Destiny , 
 fate, decree, doom, end. Destructive , detri- 
 mental, hurtful, noxious, injurious, deleterious, 
 baleful, baneful, subversive. (Creative, con- 
 structive.) Desuetude , disuse, discontinuance. 
 (Maintenance.) Desultory , rambling, discur- 
 sive, loose, unmethodical, superficial, unsettled, 
 erratic, fitful. (Thorough.) Detail, n., par- 
 ticular, specification, minutife. Detail, v., par- 
 ticularize, enumerate, specify. (Generalize.) 
 Deter, warn, stop, dissuade, terrify, scare. 
 (Encourage.) Detriment, loss, harm, injury, 
 deterioration. (Benefit.) Develop, unfold, 
 amplify, expand, enlarge. Device, artifice, 
 expedient, contrivance. Devoid, void, wanting, 
 destitute, unendowed, unprovided. (Full, com- 
 plete.) Devoted, attached, fond, absorbed, 
 dedicated. Dictate, prompt, suggest, enjoin, 
 order, command. Dictatorial, imperative, impe- 
 rious, domineering, arbitrary, tyrannical, over- 
 bearing. (Submissive.) Die, expire, depart, 
 perish, decline, languish, wane, sink, fade, decay. 
 Diet, food, victuals, nourishment, nutriment, 
 sustenance, fare. Difference, separation, dis- 
 agreement, discord, dissent, estrangement, 
 variety. Different , various, manifold, diverse, 
 nlike, separate, distinct. (Similar, homogene- 
 ous.) Difficult, hard, intricate, involved, per- 
 plexing, obscure, unmanageable. (Easy.) 
 Diffuse, discursive, prolix, diluted, copious. 
 Dignify, aggrandize, elevate, invest, exalt, 
 advance, promote, honor. ( Degrade. ) Dilate, 
 stretch, widen, expand, swell, distend, enlarge, 
 descant, expatiate. Dilatory, tardy, procrastinat- 
 ing, behindhand, lagging, dawdling. (Prompt.) 
 Diligence , care, assiduity, attention, heed, 
 industry. (Negligence.) Diminish , lessen, 
 reduce, contract, curtail, retrench. (Increase.) 
 Disability , unfitness, incapacity. Discern, 
 descry, observe, recognize, see, discriminate, 
 separate, perceive. Discipline, order, strictness, 
 training, coercion, punishment, organization. 
 (Confusion, demoralization.) Discover, make 
 known, find, invent, contrive, expose, reveal. 
 Discreditable, shameful, disgraceful, scandalous, 
 disreputable. (Creditable.) Discreet, cautious, 
 prudent, wary, judicious. (Indiscreet.) Dis- 
 crepancy, disagreement, difference, variance. 
 
 (Agreement.) Discrimination, acuteness, dis- 
 cernment, judgment, caution. Disease, com- 
 plaint, malady, disorder, ailment, sickness. 
 Disgrace, n., disrepute, reproach, dishonor, 
 shame, odium. (Honor.) Disgrace, v., debase, 
 degrade, defame, discredit. (Exalt.) Disgust, 
 dislike, distaste, loathing, abomination, abhor- 
 rence. (Admiration.) Dishonest, unjust, fraud- 
 ulent, unfair, deceitful, cheating, deceptive, 
 wrongful. (Honest.) Dismay, v., terrify, 
 frighten, scare, daunt, appal, dishearten. (En- 
 courage.) Dismay, n., terror, dread, fear, fright. 
 (Assurance.) Dismiss, send off, discharge, dis- 
 card, banish. (Retain.) Dispel, scatter, drive 
 away, disperse, dissipate. (Collect.) Display, 
 show, spread out, exhibit, expose. ( Hide. ) Dis- 
 pose, arrange, place, order, give, bestow. Dis- 
 pute, v., argue, contest, contend, question, 
 impugn. (Assent.) Dispute, n., argument, 
 debate, controversy, quarrel, disagreement. 
 (Harmony.) Dissent, disagree, differ, vary. 
 (Assent.) Distinct , clear, plain, obvious, dif- 
 ferent, separate. ( Obscure, indistinct. ) Distin- 
 guish, perceive, discern, mark out, divide, dis- 
 criminate. Distinguished, famous, glorious, 
 far-famed, noted, illustrious, eminent, celebrated. 
 (Obscure, unknown, ordinary.) Distrdct, per- 
 plex, bewilder. (Calm, concentrate.) Dis- 
 tribute, allot, share, dispense, apportion, deal. 
 (Collect.) Disturb, derange, discompose, agi- 
 tate, rouse, interrupt, confuse, annoy, trouble, 
 vex, worry. (Pacify, quiet.) Disuse, discon- 
 tinuance, abolition, desuetude. (Use.) Divide, 
 part, separate, distribute, deal out, sever, sunder. 
 Divine, godlike, holy, heavenly, sacred, a par- 
 son, clergyman, minister. Do, effect, make, 
 perform, accomplish, finished, transact. Docile, 
 tractable, teachable, compliant, tame. (Stub- 
 born. ) Doctrine, tenet, article of belief, creed, 
 dogma, teaching. Doleful, dolorous, woebegone, 
 rueful, dismal, piteous. (Joyous.) Doom, n., 
 sentence, verdict, judgment, fate, lot, destiny. 
 Doubt, n., uncertainty, suspense, hesitation, 
 scruple, ambiguity. ( Certainty. ) Draw, pull, 
 haul, drag, attract, inhale, sketch, describe. 
 Dread, n., fear, horror, terror, alarm, dismay, 
 awe. ( Boldness, assurance. ) Dreadful, fearful, 
 frightful, shocking, awful, horrible, horrid, ter- 
 rific. Dress, n., clothing, attire, apparel, gar- 
 ments, costume, garb, livery. Drift, purpose, 
 meaning, scope, aim, tendency, direction. Droll, 
 funny, laughable, comic, whimsical, queer, 
 amusing. (Solemn.) Drown, inundate, swamp, 
 submerge, overwhelm, engulf. Dry, a., arid, 
 parched, lifeless, dull, tedious, uninteresting, 
 meagre. (Moist, interesting, succulent.) Due, 
 owing to, attributable to, just, fair, proper, debt, 
 right. Dull, stupid, gloomy, sad, dismal, com- 
 monplace. ( Bright. ) Dunce, simpleton, fool, 
 ninny, idiot. (Sage.) Durable, lasting, per- 
 
SYNONYMS AND ANTONYMS 
 
 29 
 
 manent, abiding, continuing. (Ephemeral, per- 
 ishable.) Dwell, stay, stop, abide, sojourn, 
 linger, tarry. Dwindle, pine, waste, diminish, 
 decrease, fall off. (Grow.) 
 
 EAGER, hot, ardent, impassioned, forward, 
 impatient. (Diffident.) Earn, acquire, obtain, 
 win, gain, achieve. Earnest, a., ardent, serious, 
 grave, solemn, warm. (Trifling.) Earnest, n., 
 pledge, pawn. Ease, n., comfort, rest. (Worry.) 
 Ease, v., calm, alleviate, allay, mitigate, appease, 
 assuage, pacify, disburden, rid. ( Annoy, worry. ) 
 Easy, light, comfortable, unconstrained. (Dif- 
 ficult, hard.) Eccentric, irregular, anomalous, 
 singular, odd, abnormal, wayward, particular, 
 strange. (Regular, ordinary.) Economical, 
 sparing, saving, provident, thrifty, frugal, care- 
 ful, niggardly. (Wasteful.) Edge, border, 
 brink, rim, brim, margin, verge. Efface, blot 
 out, expunge, obliterate, wipe out, cancel, erase. 
 Effect, n., consequence, result, issue, event, 
 execution, operation. Effect, v., accomplish, 
 fulfill, realize, achieve, execute, operate, com- 
 plete. Effective, efficient, operative, serviceable. 
 (Vain, ineffectual,) Efficacy , efficiency, energy, 
 agency, instrumentality. Efficient, effectual, 
 effective, competent, capable, able, fitted. Elimi- 
 nate, drive out, expel, thrust out, eject, cast out, 
 oust, dislodge, banish, proscribe. Eloquence, 
 oratory, rhetoric, declamation. Elucidate, make 
 plain, explain, clear up, illustrate. Elude, evade, 
 escape, avoid, shun. Embarrass , perplex, en- 
 tangle, distress, trouble. (Assist.) Embellish, 
 adorn, decorate, bedeck, beautify, deck. (Dis- 
 figure.) Embolden, inspirit, animate, encour- 
 age, cheer, urge, impel, stimulate. (Discourage. ) 
 Eminent, distinguished, signal, conspicuous, 
 noted, prominent, elevated, renowned, famous, 
 glorious, illustrious. (Obscure, unknown.) 
 Emit, give out, throw out, exhale, discharge, 
 vent. Emotion, perturbation, agitation, trepi- 
 dation, tremor, mental conflict. Employ , occupy, 
 busy, take up with, engross. Employment, 
 business, avocation, engagement, office, func- 
 tion, trade, profession, occupation, calling, 
 vocation. Encompass, v., encircle, surround, 
 gird, beset. Encounter, attack, conflict, com- 
 bat, assault, onset, engagement, battle, action. 
 Encourage , countenance, sanction, support, 
 foster, cherish, inspirit, embolden, animate, 
 cheer, incite, urge, impel, stimulate. (Deter.) 
 End, n., aim, object, purpose, result, conclusion, 
 upshot, close, expiration, termination, extremity, 
 sequel. Endeavor, attempt, try, essay, strive, 
 aim. Endurance, continuation, duration,' for- 
 titude, patience, resignation. Endure, v., last, 
 continue, support, bear, sustain, suffer, brook, 
 submit to, undergo. (Perish.) Enemy, foe, 
 antagonist, adversary, opponent. (Friend.) 
 Energetic , industrious, effectual, efficacious, 
 
 powerful, binding, stringent, forcible, nervous. 
 (Lazy. ) Engage, employ, busy, occupy, attract, 
 invite, allure, entertain, engross, take up, enlist. 
 Engross, absorb, take up, busy, occupy, engage, 
 monopolize. Engulf, swallow up, absorb, imbibe, 
 drown, submerge, bury, entomb, overwhelm. 
 Enjoin , order, ordain, appoint, prescribe. Enjoy- 
 ment, pleasure, gratification. (Grief, sorrow, 
 sadness.) Enlarge , increase, extend, augment, 
 broaden, swell. (Diminish.) Enlighten, illum- 
 ine, illuminate, instruct, inform. (Befog, 
 becloud.) Enliven, cheer, vivify, stir up, ani- 
 mate, inspire, exhilarate. (Sadden, quiet.) 
 Enmity, animosity, hostility, ill-will, malicious- 
 ness. (Friendship.) Enormous, gigantic, 
 colossal, huge, vast, immense, prodigious. 
 (Insignificant.) Enough, sufficient, plenty, 
 abundance. (Want.) Enraged, infuriated, 
 raging, wrathful. (Pacified.) Enrapture , 
 enchant, fascinate, charm, captivate, bewitch. 
 (Repel.) Enroll, enlist, list, register, record. 
 Enterprise, undertaking, endeavor, venture, 
 energy. Enthusiasm, earnest, devotion, zeal, 
 ardor. (Ennui, lukewarmness.) Enthusiast , 
 fanatic, visionary. Equal , equable, even, like, 
 alike, uniform. (Unequal.) Eradicate, root 
 out, extirpate, exterminate. Erroneous, incor- 
 rect, inaccurate, inexact. (Exact.) Error , 
 blunder, mistake. (Truth.) Especially, chiefly, 
 particularly, principally. (Generally.) Essay, 
 dissertation, tract, treatise. Establish, build up, 
 confirm. (Overthrow.) Esteem, regard, respect. 
 (Contempt.) Estimate, appraise, appreciate, 
 esteem, compute, rate. Estrangement , abstrac- 
 tion, alienation. Eternal, endless, everlasting. 
 (Finite.) Evade, equivocate, prevaricate. Even, 
 level, plain, smooth. (Uneven.) Event, acci- 
 dent, adventure, incident, occurrence. Evil, ill, 
 harm, mischief, misfortune. (Good.) Exact, 
 nice, particular, punctual. (Inexact.) Exalt, 
 ennoble, dignify, raise. (Humble.) Examina- 
 tion, investigation, inquiry, research, search, 
 scrutiny. Exceed, excel, outdo, surpass, tran- 
 scend. ( Fall short. ) Exceptional , uncommon, 
 rare, extraordinary. (Common.) Excite , 
 awaken, provoke, rouse, stir up. (Lull.) Ex- 
 cursion, jaunt, ramble, tour, trip. Execute, 
 fulfill, perform. Exempt , free, cleared. (Sub- 
 ject. ) Exercise, practice. Exhaustive, thorough, 
 complete. (Cursory.) Exigency, emergency. 
 Experiment, proof, trial, test. Explain, ex- 
 pound, interpret, illustrate, elucidate. Express, 
 declare, signify, utter, tell. Extend, reach, 
 stretch. (Abridge.") Extravagant, lavish, 
 profuse, prodigal. (Parsimonious. ) 
 
 FABLE, apologue, novel, romance, tale. 
 Face , visage, countenance. Facetious, pleasant, 
 jocular, jocose. (Serious.) Factor, agent. 
 Fail, to fall short, be deficient. (Accomplish.) 
 
30 
 
 SYNONYMS AND ANTONYMS 
 
 Faint, feeble, languid. (Forcible.) Fair, clear. 
 ( Stormy. ) Fair, equitable, honest, reasonable. 
 (Unfair.) Faith, creed. (Unbelief, infidelity). 
 Faithful, true, loyal, constant. (Faithless.) 
 Faithless , perfidious, treacherous. (Faithful.) 
 Fall, drop, droop, sink, tumble. (Rise.) Fame, 
 renown, reputation. Famous, celebrated, re- 
 nowned, illustrious. (Obscure.) Fanciful, 
 capricious, fantastical, whimsical. Fancy, im- 
 agination. Fast, rapid, quick, fleet, expeditious. 
 (Slow.) Fatigue, weariness, lassitude. (Vigor.) 
 Fear, timidity, timorousness. (Bravery.) Feel- 
 ing, sensation, sense. Feeling , sensibility, sus- 
 ceptibility. (Insensibility.) Ferocious, fierce, 
 savage, wild, barbarous. ( Mild. ) Fertile, 
 fruitful, prolific, plenteous, productive. (Sterile.) 
 Fiction, falsehood, fabrication. (Fact.) Figure, 
 allegory, emblem, metaphor, symbol, picture, 
 type. Find, descry, discover, espy. (Lose, 
 overlook.) Fine, a., delicate, nice. (Coarse.) 
 Fine, n., forfeit, forfeiture, mulct, penalty. Fire, 
 glow, heat, warmth. Firm, constant, solid, 
 steadfast, fixed, stable. (Weak.) First, fore- 
 most, chief, earliest. (Last.) Fit, accommodate, 
 adapt, adjust, suit. Fix, determine, establish, 
 settle, limit. Flame, blaze, flare, flash, glare. 
 Flat, level, even. Flexible, pliant, pliable, 
 ductile, supple. (Inflexible.) Flourish, pros- 
 per, thrive. (Decay.) Fluctuating, wavering, 
 hesitating, oscillating, vacillating, change. 
 (Firm, steadfast, decided.) Fluent, flowing, 
 glib, voluble, unembarrassed, ready. (Hesitat- 
 ing.) Folks, persons, people, individuals. 
 Follow, succeed, ensue, imitate, copy, pursue. 
 Follower, partisan, disciple, adherent, retainer, 
 pursurer, successor. Folly, silliness, foolish- 
 ness, imbecility, weakness. (Wisdom.) Fond, 
 enamored, attached, affectionate. (Distant.) 
 Fondness, affection, attachment, kindness, love. 
 (Aversion.) Foolhardy, venturesome, incau- 
 tious, hasty, adventurous, rash. (Cautious.) 
 Foolish, simple, silly, irrational, brainless, im- 
 becile, crazy, absurd, preposterous, ridiculous, 
 nonsensical. (Wise, discreet.) Fop, dandy, 
 dude, beau, coxcomb, puppy, jackanapes. 
 (Gentleman.) Forbear, abstain, refrain, with- 
 hold. Force , n., strength, vigor, dint, might, 
 energy, power, violence, army, host. Force, v., 
 compel. (Persuade.) Forecast, forethought, 
 foresight, premeditation, prognostication. Fore- 
 go, quit, relinquish, let go, waive. Foregoing, 
 antecedent, anterior, preceding, previous, prior, 
 former. Forerunner, herald, harbinger, pre- 
 cursor, omen. Foresight, forethought, forecast, 
 premeditation. Forge, coin, invent, frame, feign, 
 fabricate, counterfeit. Forgive, pardon, remit, 
 absolve, acquit, excuse, except. Forlorn, for- 
 saken, abandoned, deserted, desolate, lone, lone- 
 some. Form, n., ceremony, solemnity, observ- 
 ance, rite, figure, shape, conformation, fashion, 
 
 appearance, representation, semblance. Form, v., 
 make, create, produce, constitute, arrange, 
 fashion, mould, shape. Formal, ceremonious, 
 precise, exact, stiff, methodical, affected. (In- 
 formal, natural. ) Former, antecedent, anterior, 
 previous, prior, preceding, foregoing. Forsaken, 
 abandoned, forlorn, deserted, desolate, lone, 
 lonesome. Forthwith, immediately, directly, 
 instantly, instantaneously. (Anon.) Fortitude, 
 endurance, resolution, fearlessness, dauntless- 
 ness. (Weakness.) Fortunate, lucky, happy, 
 auspicious, prosperous, successful. (Unfortu- 
 nate.) Fortune, chance, fate, luck, doom, 
 destiny, property, possession, riches. Foster, 
 cherish, nurse, tend, harbor, nurture. (Neglect.) 
 Foul, impure, nasty, filthy, dirty, unclean, 
 defiled. (Pure, clean.) Fractious, cross, 
 captious, petulant, touchy, testy, peevish, fret- 
 ful, splenetic. (Tractable.) Fragile, brittle, 
 frail, delicate, feeble. (Strong.) Fragments , 
 pieces, scraps, chips, leavings, remains, remnants. 
 Frailty , weakness, failing, foible, imperfection, 
 fault, blemish. (Strength.) Frame, v., con- 
 struct, invent, coin, fabricate, forge, mold, feign, 
 make, compose. Franchise, right, exemption, 
 immunity, privilege, freedom, suffrage. Frank, 
 artless, candid, sincere, free, easy, familiar, open, 
 ingenuous, plain. (Tricky, insincere.) Frantic, 
 distracted, mad, furious, raving, frenzied. 
 (Quiet, subdued.) Fraud, deceit, deception, 
 duplicity, guile, cheat, imposition. (Honesty.) 
 Freak, fancy, humor, vagary, whim, caprice, 
 crotchet. (Purpose, resolution.) Free, a., 
 liberal, generous, bountiful, bounteous, munifi- 
 cent, frank, artless, candid, familiar, open, inde- 
 pendent, unconfined, unreserved, unrestricted, 
 exempt, clear, loose, easy, careless. (Slavish, 
 stingy, artful, costly.) Free, v., release, set free, 
 deliver, rescue, liberate, enfranchise, affranchise, 
 emancipate, exempt. (Enslave, bind.) Freedom, 
 liberty, independence, unrestraint, familiarity, 
 license, franchise, exemption, privilege. 
 (Slavery.) Frequent, often, common, usual, 
 general. (Rare.) Fret, gall, chafe, agitate, 
 irritate, vex. Friendly, amicable, social, 
 sociable. (Distant, reserved, cool.) Frightful, 
 fearful, dreadful, dire, direful, terrific, awful, 
 horrible, horrid. Frivolous, trifling, trivial, 
 petty. ( Serious, earnest. ) Frugal, provident, 
 economical, saving. (Wasteful, extravagant.) 
 Fruitful , fertile, prolific, productive, abundant, 
 plentiful, plenteous. (Barren, sterile.) Fruit- 
 less, vain, useless, idle, abortive, bootless, 
 unavailing, without avail. Frustrate, defeat, 
 foil, balk, disappoint. Fulfill, accomplish, effect, 
 complete. Fidly, completely, abundantly, per- 
 fectly. Fulsome , coarse, gross, sickening, offen- 
 sive, rank. ( Moderate. ) Furious, violent, 
 boisterous, vehement, dashing, sweeping, roll- 
 ing, impetuous, frantic, distracted, stormy, 
 
SYNONYMS AND ANTONYMS 
 
 31 
 
 angry, raging, fierce. (Calm.) Futile, trifling, 
 trivial, frivolous, useless. (Effective.) 
 
 GAIN, n., profit, emolument, advantage, bene- 
 fit, winnings, earnings. (Loss.) Gain , v., get, 
 acquire, obtain, attain, procure, earn, win, 
 achieve, reap, realize, reach. (Lose.) Gallant, 
 brave, bold, courageous, gay, fine, showy, 
 intrepid, fearless, heroic. Galling, chafing, 
 irritating, vexing. (Soothing.) Game, play, 
 pastime, diversion, sport, amusement. Gang , 
 band, horde, company, troop, crew. Gap, 
 breach, chasm, hollow, cavity, cleft, crevice, rift, 
 chink. Garnish, embellish, adorn, beautify, 
 deck, decorate. Gather, pick, cull, assemble, 
 muster, infer, collect. (Scatter.) Gaudy, showy, 
 flashy, tawdry, gay, glittering, bespangled. 
 (Sombre.) Gaunt, emaciated, scraggy, skinny, 
 meagre, lank, attenuated, spare, lean, thin. 
 (Well-fed.) Gay, cheerful, merry, lively, jolly, 
 sprightly, blithe. (Solemn.) Generate, form, 
 make, beget, produce. Generation, formation, 
 race, breed, stock, kind, age, era. Generous, 
 beneficent, noble, honorable, bountiful, liberal, 
 free. (Niggardly.) Genial, cordial, hearty, 
 festive, joyous. (Distant, cold. ) Genius, intel- 
 lect, invention, talent, taste, nature, character, 
 adept. Genteel, refined, polished, fashionable, 
 polite, well-bred. (Boorish.) Gentle, placid, 
 mild, bland, meek, tame, docile. (Rough, 
 uncouth. ) Genuine, real, true, unaffected, 
 sincere. ( False. ) Gesture , attitude, action, 
 posture. Get, obtain, earn, gain, attain, procure, 
 achieve. Ghastly, pallid, wan, hideous, grim, 
 shocking. Ghost, spectre, sprite, apparition, 
 shade, phantom. Gibe, scoff, sneer, flout, jeer, 
 mock, taunt, deride. Giddy , unsteady, flighty, 
 thoughtless. (Steady.) Gift, donation, bene- 
 faction, grant, alms, gratuity, boon, present, 
 faculty, talent. (Purchase.) Gigantic, co- 
 lossal, huge, enormous, vast, prodigious, 
 immense. (Diminutive.) Give, grant, bestow, 
 confer, yield, impart. Glad, pleased, cheerful, 
 joyful, gladsome, gratified, cheering. (Sad.) 
 Gleam, glimmer, glance, glitter, shine, flash. 
 Glee, gayety, merriment, mirth, joviality, joy, 
 hilarity. (Sorrow.) Glide, slip, slide, run, 
 roll on. Glimmer, v., gleam, flicker, glitter. 
 Glimpse, glance, look, glint. Glitter, gleam, 
 shine, glisten, glister, radiate. Gloom , cloud, 
 darkness, dimness, blackness, dullness, sadness. 
 (Light, brightness, joy.) Gloomy, lowering, 
 lurid, dim, dusky, sad, glum. (Bright, clear.) 
 Glorify, magnify, celebrate, adore, exalt. 
 Glorious, famous, renowned, distinguished, 
 noble, exalted. (Infamous.) Glory, honor, 
 fame, renown, splendor, grandeur. (Infamy.) 
 Glut, gorge, stuff, cram, cloy, satiate, block up. 
 Go, depart, proceed, move, budge, stir. God, 
 Creator, Lord, Almighty, Jehovah, Omnipotence, 
 
 Providence. Godly, righteous, devout, holy, 
 pious, religious. Good, benefit, weal, advantage, 
 profit, boon. (Evil.) Good, a., virtuous, right- 
 eous, upright, just, true. (Wicked, bad.) Gorge, 
 glut, fill, cram, stuff, satiate. Gorgeous, superb, 
 grand, magnificent, splendid. (Plain, simple.) 
 Govern, rule, direct, manage, command. Gov- 
 ernment, rule, state, control, sway. Graceful, 
 becoming, comely, elegant, beautiful. (Awk- 
 ward.) Gracious, merciful, kindly, beneficent. 
 Gradual, slow, progressive. (Sudden.) Grand, 
 majestic, stately, dignified, lofty, elevated, 
 exalted, splendid, gorgeous, superb, magnificent, 
 sublime, pompous. (Shabby.) Grant, bestow, 
 impart, give, yield, cede, allow, confer, invest. 
 Grant, gift, boon, donation. Graphic, forcible, 
 telling, picturesque, vivid, pictorial. Grasp, 
 catch, seize, gripe, clasp, grapple. Grate- 
 ful, agreeable, pleasing, welcome, thankful. 
 (Harsh.) Gratification, enjoyment, pleasure, 
 delight, reward. (Disappointment.) Grave, 
 a., serious, sedate, solemn, sober, pressing, 
 heavy. (Giddy.) Grave, n., tomb, sepul- 
 chre, vault. Great , big, huge, large, majestic, 
 vast, grand, noble, august. ( Small. ) Greedi- 
 ness, avidity, eagerness, voracity. (Gener- 
 osity.) Grief, affliction, sorrow, trial, woe, 
 tribulation. (Joy.) Grieve, mourn, lament, 
 sorrow, pain, hurt, wound, bewail. (Rejoice.) 
 Grievous, painful, afflicting, heavy, baleful, 
 unhappy. Grind, crush, oppress, grate, harass, 
 afflict. Grisly, terrible, hideous, grim, ghastly, 
 dreadful. (Pleasing.) Gross, coarse, out- 
 rageous, unseemly, shameful, indelicate. (Deli- 
 cate. ) Group, assembly, cluster, collection, 
 clump, order, class. Grovel, crawl, cringe, 
 fawn, sneak. Groiv, increase, vegetate, expand, 
 advance. (Decay, diminution.) Grow l, grum- 
 ble, snarl, murmur, complain. Grudge, malice, 
 rancor, spite, pique, hatred, aversion. Gruff, 
 rough, rugged, blunt, rude, harsh, surly, bearish. 
 (Pleasant.) Guile , deceit, fraud. (Candor.) 
 Guiltless, harmless, innocent. Guilty, culpable, 
 sinful, criminal. 
 
 HABIT, custom, practice. Hail, accost, ad- 
 dress, greet, salute, welcome. Happiness, 
 beatitude, blessedness, bliss, felicity. (Unhap- 
 piness.) Harbor, haven, port. Hard, firm, 
 solid. (Soft.) Hard, arduous, difficult. (Easy.) 
 Harm, injury, hurt, wrong, infliction. (Benefit. ) 
 Harmless, safe, innocuous, innocent. (Hurt- 
 ful.) Harsh, rough, rigorous, severe, gruff, 
 morose. (Gentle.) Hasten, accelerate, dis- 
 patch, expedite, speed. (Delay.) Hasty, hur- 
 ried, ill-advised. (Deliberate.) Hateful, odious, 
 detestable. (Lovable.) Hatred , enmity, ill- 
 will, rancor. (Friendship.) Haughtiness , 
 arrogance, pride. (Modesty.) Haughty, arro- 
 gant, disdainful, supercilious, proud. Hazard, 
 
SYNONYMS AND ANTONYMS 
 
 risk, venture. Healthy , salubrious, salutary, 
 wholesome. (Unhealthy.) Heap, accumulate, 
 amass, pile. Hearty , a., cordial, sincere, warm. 
 (Insincere.) Heavy , burdensome, ponderous, 
 weighty. (Light.) Heed , care, attention. 
 
 Heighten , enhance, exalt, elevate, raise. Hein- 
 ous , atrocious, flagitious, flagrant. (Venial.) 
 Help , aid, assist, relieve, succor. (Hinder.) 
 Heretic , sectary, sectarian, schismatic, dissenter, 
 non-conformist. Hesitate , falter, stammer, 
 stutter. Hideous , grim, ghastly, grisly. 
 ( Beautiful. ) High , lofty, tall, elevated. ( Deep. ) 
 Hinder , impede, obstruct, prevent. (Help.) 
 Hint , allude, refer, suggest, intimate, insinuate. 
 Hold , detain, keep, retain. Holiness , sanctity, 
 
 piety, sacredness. Holy , devout, pious, relig- 
 ious. Homely, plain, ugly, coarse. (Beautiful.) 
 Honesty, integrity, probity, uprightness. (Dis- 
 honesty.) Honor, v., respect, reverence, esteem. 
 (Dishonor.) Hope, confidence, expectation, 
 trust. Hopeless, desperate. Hof, ardent, burn- 
 ing, fiery. (Cold.) However, nevertheless, 
 notwithstanding, yet. Humble, modest, sub- 
 missive, plain, unostentatious, simple. 
 (Haughty.) Humble, degrade, humiliate, 
 mortify, abase. (Exalt.) Humor, mood, 
 temper. Hunt, seek, chase. Hurtful, noxious, 
 pernicious. (Beneficial.) Husbandry, culti- 
 vation, tillage. Hypocrite , dissembler, impos- 
 tor, canter. Hypothesis, theory, supposition. 
 
 IDEA, thought, imagination. Ideal, imagin- 
 ary, fancied. (Actual.) Idle, indolent, lazy. 
 (Industrious.) Ignominious, shameful, scan- 
 dalous, infamous. (Honorable.) Ignominy, 
 shame, disgrace, obloquy, infamy, reproach. 
 Ignorant , unlearned, illiterate, uninformed, un- 
 educated. (Knowing.) Ill, n., evil, wicked- 
 ness, misfortune, mischief, harm. ( Good. ) III, 
 a., sick, indisposed, unwell, diseased. (Well.) 
 Ill-tempered, crabbed, sour, surly, acrimonious. 
 (Good-natured.) Ill-will, enmity, hatred, 
 antipathy. (Good-will.) Illegal, unlawful, 
 illicit, contraband, illegitimate. (Legal.) Il- 
 limitable, boundless, immeasurable, unlimited, 
 infinite. Illiterate, unlettered, unlearned, un- 
 taught, uninstructed. (Learned, educated.) 
 Illusion , fallacy, deception, phantasm. Illusory, 
 imaginary, chimerical, visionary. (Beal.) Illus- 
 trate, explain, elucidate, clear. Illustrious , 
 celebrated, noble, eminent, famous, renowned. 
 ( Obscure. ) Image, likeness, picture, representa- 
 tion, effigy. Imaginary, ideal, fanciful, illusory. 
 ( Beal. ) Imagine, conceive, fancy, apprehend, 
 think, presume. Imbecility , silliness, senility, 
 dotage. Imitate, copy, ape, mimic, mock, 
 counterfeit. Immaculate , unspotted, spotless, 
 unsullied, stainless. (Soiled.) Immediate, 
 pressing, instant, next, proximate. Immediately, 
 instantly, forthwith, directly, presently. Im- 
 
 mense, vast, enormous, huge, prodigious, mon- 
 strous. Immunity, privilege, prerogative, ex- 
 emption. Impair , injure, diminish, decrease. 
 Impart, reveal, divulge, disclose, discover, 
 bestow, afford. Impartial, just, equitable, un- 
 biased. (Partial.) Impassioned, glowing, 
 burning, fiery, vehement, intense. Impeach, 
 accuse, charge, arraign, censure. Impede, 
 hinder, retard, obstruct, prevent. (Help.) Im- 
 pediment, obstruction, hindrance, obstacle, 
 barrier. (Aid.) Impel, animate, induce, incite, 
 instigate, embolden. (Betard.) Impending , 
 imminent, threatening. Imperative , command- 
 ing, authoritative, despotic. Imperfection, fault, 
 blemish, defect, vice. Imperil , endanger, 
 hazard, jeopardize. Imperious, commanding, 
 dictatorial, authoritative, imperative, lordly, 
 overbearing, domineering. Impertinent , in- 
 
 trusive, meddling, officious, rude, saucy, impu- 
 dent, insolent. Impetuous, violent, boisterous, 
 furious, vehement. (Calm.) Impious , profane, 
 irreligious, godless. (Beverent.) Implicate, 
 involve, entangle, embarrass, compromise. 
 Imply, involve, comprise, infold, import, denote, 
 signify. Importance , signification, significance, 
 avail, consequence, weight, gravity, moment. 
 Imposing, impressive, striking, majestic, august, 
 noble, grand. (Insignificant.) Impotence, 
 weakness, incapacity, infirmity, frailty, feeble- 
 ness. (Power.) Impotent, weak, feeble, help- 
 less, enfeebled, nerveless, infirm. (Strong.) Im- 
 pressive, stirring, forcible, exciting, affecting, 
 moving. Imprison , incarcerate, shut up, im- 
 mure, confine. (Liberate.) Imprisonment, 
 captivity, durance. Improve, amend, better, 
 mend, reform, rectify, ameliorate, apply, use, 
 employ. (Deteriorate.) Improvident , care- 
 less, incautious, imprudent, prodigal, wasteful, 
 reckless, rash. (Thrifty.) Impudence , assur- 
 ance, impertinence, confidence, insolence, rude- 
 ness. Impudent, saucy, brazen, bold, imperti- 
 nent, forward, rude, insolent, immodest, shame- 
 less. Impulse , incentive, incitement, motive, 
 instigation. Impulsive, rash, hasty, forcible, 
 violent. (Deliberate.) Imputation , blame, 
 censure, reproach, charge, accusation. Inad- 
 vertency, error, oversight, blunder, inattention, 
 carelessness, negligence. Incentive , motive, in- 
 ducement, impulse. Incite, instigate, excite, 
 provoke, stimulate, encourage, urge, impel. 
 Inclination , leaning, slope, disposition, tend- 
 ency, bent, bias, affection, attachment, wish, 
 likiDg, desire. (Aversion.) Incline, v., slope, 
 lean, slant, tend, bend, turn, bias, dispose. In- 
 close, surround, shut in, fence in, cover, wrap. 
 Include, comprehend, comprise, contain, em- 
 brace, take in. Incommode, annoy, plague, 
 molest, disturb, inconvenience, trouble. (Ac- 
 commodate.) Incompetent , incapable, unable, 
 inadequate, insufficient. ( Competent. N In- 
 
SYNONYMS AND ANTONYMS 
 
 33 
 
 crease, v., extend, enlarge, augment, dilate, ex- 
 pand, amplify, raise, enhance, aggravate, mag- 
 nify, grow. (Diminish.) Increase , n., aug- 
 mentation, accession, addition, enlargement, 
 extension. (Decrease.) Incumbent, obligatory. 
 Indefinite , vague, uncertain, unsettled, loose, 
 lax. (Definite.) Indicate , point out, show, 
 mark. Indifference , apathy, carelessness, list- 
 lessness, insensibility. (Application, assiduity.) 
 Indigence, want, neediness, penury, poverty, 
 destitution, privation. (Affluence.) Indigna- 
 tion, anger, wrath, ire, resentment. Indignity , 
 insult, affront, outrage, obloquy, opprobrium, 
 reproach, ignominy. (Honor.) Indiscrimin- 
 ate, promiscuous, chance, indistinct, confused. 
 (Select, chosen.) Indispensable , essential, 
 necessary, requisite, expedient. (Unnecessary, 
 supernumerary. ) Indisputable , undeniable, 
 undoubted, incontestable, indubitable, unques- 
 tionable, sure, infallible. Indorse, ratify, con- 
 firm, superscribe. Indulge, foster, cherish, 
 fondle. (Deny.) Ineffectual, vain, useless, 
 unavailing, fruitless abortive, inoperative. 
 (Effective.) Inequality , disparity, dispropor- 
 tion, dissimilarity 1 ', unevenness. (Equality.) 
 Inevitable, unavoidable, not to be avoided, cer- 
 tain. Infamous, scandalous, shameful, igno- 
 minious, opprobrious, disgraceful. ( Honorable. ) 
 Inference , deduction, corollary, conclusion, con- 
 sequence. Infernal , diabolical, fiendish, devil- 
 ish, hellish. Infest, annoy, plague, harass, dis- 
 turb. Infirm, week, feeble, enfeebled. (Robust.) 
 Inflame, anger, irritate, enrage, chafe, incense, 
 nettle, aggravate, embitter, exasperate. (Allay, 
 soothe.) Influence, v., bias, sway, prejudice, 
 prepossess. Influence, n., credit, favor, reputa- 
 tion, character, weight, authority, sway, ascend- 
 ency. Infringe , invade, intrude, contravene, 
 break, transgress, violate. Ingenuous, artless^ 
 candid, generous, open, frank, plain, sincere. 
 (Crafty.) Inhuman , cruel, brutal, savage, 
 barbarous, ruthless, merciless, ferocious. 
 (Humane.) Iniquity , injustice, wrong, griev- 
 ance. Injure , damage, hurt, deteriorate, wrong, 
 aggrieve, harm, spoil, mar, sully. (Benefit.) 
 Injurious , hurtful, baneful, pernicious, dele- 
 terious, noxious, prejudicial, wrongful, damag- 
 ing. (Beneficial.) Injustice, wrong, iniquity, 
 grievance. (Right.) Innocent, guiltless, sin- 
 less, harmless, inoffensive, innoxious. (Guilty.) 
 Innocuous , harmless, safe, innocent. (Hurtful.) 
 Inordinate , intemperate, irregular, disorderly, 
 excessive, immoderate. (Moderate.) Inquiry, 
 investigation, examination, research, scrutiny, 
 disquisition, question, query, interrogation. 
 Inquisitive , prying, peeping, curious, peering. 
 Insane , mad, deranged, delirious, demented. 
 ( Sane. ) Insanity , madness, mental aberration, 
 lunacy, delirium. (Sanity.) Insinuate, hint, 
 intimate, suggest, infuse, introduce, ingratiate. 
 
 3 
 
 Insipid , dull, flat, mawkish, tasteless, vapid, in- 
 animate, lifeless. (Bright, sparkling.) Insolent , 
 rude, saucy, pert, impertinent, abusive, scurril- 
 ous, opprobrious, insulting, offensive . Inspire , 
 animate, exhilarate, enliven, cheer, breathe, 
 inhale. Instability , mutability, fickleness, 
 mutableness, wavering. (Stability, firmness.) 
 Instigate , stir up, persuade, animate, incite, 
 urge, stimulate, encourage. Instil , implant, in- 
 culcate, infuse, insinuate. Instruct , inform, 
 teach, educate, enlighten, initiate. Instru- 
 mental, conducive, assistant, . helping, 
 ministerial. Insufficiency , inadequacy, incom- 
 petency, incapability, deficiency, lack. Insult , 
 affront, outrage, indignity, blasphemy. (Honor.) 
 Insulting, insolent, rude, saucy, impertinent, 
 abusive. Integrity , uprightness, honesty, pro- 
 bity, entirety, entireness, completeness, recti- 
 tude, purity. (Dishonesty.) Intellect , under- 
 standing, sense, brains, mind, intelligence, 
 ability, talent, genius. (Body.) Intellectual, 
 mental, ideal, metaphysical. (Brutal.) Intel- 
 ligible, clear, obvious, plain, distinct. (Ab- 
 struse.) Intemperate , immoderate, excessive, 
 drunken, nimious, inordinate. (Temperate.) 
 Intense , ardent, earnest, glowing, fervid, burn- 
 ing, vehement. Intent , design, purpose, inten- 
 tion, drift, view, aim, purport, meaning. 
 Intercourse, commerce, connection, intimacy, 
 acquaintance. Interdict , forbid, prohibit, inhibit, 
 proscribe, debar, restrain from. (Allow.) Inter- 
 fere, meddle, intermeddle, interpose. Inter- 
 minable, endless, interminate, infinite, unlimi- 
 ted, illimitable, boundless, limitless. (Brief, 
 concise.) Interpose, intercede, arbitrate, 
 mediate, interfere, meddle. Interpret, explain, 
 expound, elucidate, unfold, decipher. Intimate, 
 hint, suggest, insinuate, express, signify, impart, 
 tell. Intimidate , dishearten, alarm, frighten, 
 scare, appal, daunt, cow, browbeat. (Encour- 
 age. ) Intolerable , insufferable, unbearable, in- 
 supportable, unendurable. Intrepid , bold, brave, 
 daring, fearless, dauntless, undaunted, cour- 
 ageous, valorous, valiant, heroic, gallant, chival- 
 rous, doughty. (Cowardly, faint-hearted.) In- 
 trigue, plot, cabal, conspiracy, combination, 
 artifice, ruse, amour. Intrinsic, real, true, gen- 
 uine, sterling, native, natural. (Extrinsic.) In- 
 validate, quash, cancel, overthrow, vacate 1 , 
 nullify, annul. Invasion , incursion, irruption, 
 inroad, aggression, raid, fray. Invective, abuse, 
 reproach, railing, censure, sarcasm, satire. 
 Invent, devise* contrive, frame, find out, dis- 
 cover, design. Investigation, examination, 
 search, inquiry, research, scrutiny. Inveterate, 
 confirmed, chronic, malignant. (Inchoate.) 
 Invidious , envious, hateful, odious, malignant. 
 Invigorate, brace, harden, nerve, strengthen, 
 fortify. (Enervate.) Invincible , unconquer- 
 able, impregnable, insurmountable. Invisible, 
 
34 
 
 SYNONYMS AND ANTONYMS 
 
 unseen, imperceptible, impalpable, unperceivable. 
 Invite , ask, call, bid, request, allure, attract, 
 solicit. Invoke, invocate, call upon, appeal, 
 refer, implore, beseech. Involve, implicate, 
 entangle, compromise, envelop. Irksome , weari- 
 some tiresome, tedious, annoying. (Pleasant.) 
 Irony , sarcasm, satire, ridicule, raillery. Irra- 
 tional, foolish, silly, imbecile, brutish, absurd, 
 ridiculous. (Rational.) Irregular , eccentric, 
 
 anomalous, inordinate, intemperate. (Regular.) 
 Irreligious, profane, godless, impious, sacri- 
 legious, desecrating. Irreproachable, blame- 
 less, spotless, irreprovable. Irresistible, resist- 
 less, irrepressible. Irresolute , wavering, unde- 
 termined, undecided, vacillating. (Determined.) 
 Irritable , excitable, irascible, susceptible, sensi- 
 tive. (Calm.) Irritate, aggravate, worry, 
 embitter, madden, exasperate. Issue , v., emerge, 
 rise, proceed, flow, spring, emanate. Issue, n., 
 end, upshot, effect, result, offspring, progeny. 
 
 JADE, harass, weary, tire, worry. Jangle , 
 wrangle, conflict, disagree. Jarring , conflicting, 
 discordant, inconsonant, inconsistent. Jaunt, 
 ramble, excursion, trip. Jealousy, suspicion, 
 envy. Jeopard , hazard, peril, endanger. Jest, 
 joke, sport, divert, make game of. Journey, 
 travel, tour, passage. Joy, gladness, mirth, 
 delight. (Grief.) Judge, justice, referee, 
 arbitrator. Joyful, glad, rejoicing, exultant. 
 (Mournful.) Judgment , discernment, discrim- 
 ination, understanding. Justice , equity, right. 
 Justice is right as established by law; equity 
 according to the circumstances of each particu- 
 lar case. (Injustice.) Justness, accuracy, cor- 
 rectness, precision. 
 
 KEEP, preserve, save. (Abandon.) Kill, 
 assassinate, murder, slay. Kindred, affinity, 
 consanguinity, relationship. Knowledge, eru- 
 dition, learning, science. (Ignorance.) 
 
 LABOR, toil, work, effort, drudgery. (Idle- 
 ness.) Lack, need, deficiency, scarcity, insuf- 
 ficiency. (Plenty.) Lament , mourn, grieve, 
 weep. (Rejoice.) Language, dialect, idiom, 
 speech, tongue. Lascivious, loose, unchaste, 
 lustful, lewd, lecherous. ( Chaste. ) Last, final, 
 latest, ultimate. (First.) Laudable, commend- 
 able, praiseworthy. (Blamable.) Laughable, 
 comical, droll, ludicrous. (Serious.) Lawful, 
 legal, legitimate, licit. ( Illegal. ) Lead, con- 
 duct, guide. (Follow.) Lean, meager. (Fat.) 
 Learned, erudite, scholarly. ( Ignorant. ) Leave, 
 v., quit, relinquish. Leave, n., liberty, permis- 
 sion, license. (Prohibition.) Life, existence, 
 animation, spirit, vivacity. (Death.) Lifeless, 
 dead, inanimate. Lift , erect, elevate, exalt, 
 raise. (Lower.) Light, clear, bright. (Dark.) 
 Lightness, flightiness, giddiness, levity, vola- 
 tility, (Seriousness.) Likeness , resemblance, 
 
 similarity. (Unlikeness.) Linger , lag, loiter; 
 tarry, saunter. (Hasten.) Little , diminutive, 
 small. (Great.) Livelihood, living, mainten- 
 ance, subsistence, support. Lively, jocund, 
 merry, sportive, sprightly, vivacious. (Slow, 
 languid, sluggish. ) Long , extended, extensive. 
 (Short.) Look, appear, seem. Lose, miss, 
 forfeit. (Gain.) Loss, detriment, damage, 
 deprivation. (Gain.) Loud, clamorous, hi gh- 
 sounding, noisy. (Low, quiet.) Love, affec- 
 tion. (Hatred.) Low, abject, mean. (Noble. ) 
 Lunacy, derangement, insanity, mania, mad- 
 ness. ( Sanity. ) Luster, brightness, brilliancy, 
 splendor. Luxuriant, exuberant. ( Sparse. ) 
 
 MACHINATION, plot, intrigue, cabal, 
 conspiracy. (Artlessness.) Mad, crazy, delir- 
 ious, insane, rabid, violent, frantic. (Sane, 
 rational, quiet. ) Madness , insanity, fury, rage, 
 frenzy. Magisterial , august, dignified, majestic, 
 pompous, stately. Make, form, create, produce. 
 (Destroy.) Malediction, anathema, curse, im- 
 precation, execration. Malevolent, malicious, 
 virulent, malignant. (Benevolent.) Malice , 
 spite, rancor, ill-feeling, grudge, animosity, ill- 
 will. ( Benignity. ) Malicious, see malevolent. 
 Manacle, v., shackle, fetter, chain. (Free.) 
 Manage, contrive, concert, direct. Management, 
 direction, superintendence, care, economy. 
 Mangle , tear, lacerate, mutilate, cripple, maim. 
 Mania , madness, insanity, lunacy. Manifest, 
 v., reveal, prove, evince, exhibit, display, show. 
 Manifest, a., clear, plain, evident, open, appar- 
 ent, visible. (Hidden, occult.) Manifold, sev- 
 eral, sundry, various, divers, numerous. Manly, 
 masculine, vigorous, courageous, brave, heroic. 
 (Effeminate.) Manner, habit, custom, way, 
 air, look, appearance. Manners, morals, habits, 
 behavior, carriage. Mar, spoil, ruin, disfigure. 
 (Improve.) March, tramp, tread, walk, step, 
 space. Margin , edge, rim, border, brink, verge. 
 Mark, n., sign, note, symptom, token, indica- 
 tion, trace, vestige, track, badge, brand. Mark, 
 v., impress, print, stamp, engrave, note, desig- 
 nate. Marriage , wedding, nuptials, matrimony, 
 wedlock. Martial, military, warlike, soldier- 
 like. Marvel, wonderful, miracle, prodigy. 
 Marvelous, wondrous, wonderful, amazing, 
 miraculous. Massive, bulky, heavy, weighty, 
 ponderous, solid, substantial. (Flimsy.) Mas- 
 tery, dominion, rule, sway, ascendancy, suprem- 
 acy. Matchless, unrivaled, unequaled, unpar- 
 alleled, peerless, incomparable, inimitable, sur- 
 passing. (Common, ordinary.) Material, a., 
 corporeal, bodily; physical, temporal, moment- 
 ous, important. ( Spiritual, immaterial. ) Maxim, 
 adage, apothegm, proverb, saying, by- word, 
 saw. Meager, poor, lank, emaciated, barren, 
 dry, uninteresting. (Rich.) Mean, a., stingy, 
 niggardly, low, abject, vile, ignoble, degraded, 
 
SYNONYMS AND ANTONYMS 
 
 36 
 
 contemptible, vulgar, despicable. (Generous.) 
 Mean , v., design, purpose, intent, contemplate, 
 signify, denote, indicate. Meaning , significa- 
 tion, import, acceptation, sense, purport. 
 Medium, organ, channel, instrument, means. 
 Medley , mixture, variety, diversity, miscellany. 
 Meek , unassuming, mild, gentle. (Proud.) 
 Melancholy , low-spirited, dispirited, dreamy, 
 sad. (Jolly, buoyant. ) Mellow, ripe, mature, 
 soft. (Immature.) Melodious, tuneful, musical, 
 silver, dulcet, sweet. (Discordant.) Memor- 
 able, signal, distinguished, marked. Memorial, 
 monument, memento, commemoration. Mem- 
 ory, remembrance, recollection. Menace , n., 
 threat. Mend, repair, amend, correct, better, 
 ameliorate, improve, rectify. Mention, tell, 
 name, communicate, impart, divulge, reveal, 
 disclose, inform, acquaint. Merciful, com- 
 passionate, lenient, clement, tender, gracious, 
 kind. (Cruel.) Merciless, hard-hearted, cruel, 
 unmerciful, pitiless, remorseless, unrelenting. 
 (Kind.) Merriment, mirth, joviality, jollity, 
 hilarity. ( Sorrow. ) Merry, cheerful, mirthful, 
 joyous, gay, lively, sprightly, hilarious, blithe, 
 blithesome, jovial, sportive, jolly. (Sad.) 
 Metaphorical, figurative, allegorical, symboli- 
 cal. Method, way, manner, mode, process, 
 order, rule, regularity, system. Mien, air, 
 look, manner, aspect, appearance. Migratory, 
 roving, strolling, wandering, vagrant. ( Settled, 
 sedate, permanent. ) Mimic, imitate, ape, 
 mock. Mindful, observant, attentive, heedful, 
 thoughtful. (Heedless.) Miscellaneous, pro- 
 miscuous, indiscriminate, mixed. Mischief, 
 injury, harm, damage, hurt, evil, ill. (Benefit.) 
 Miscreant, caitiff, villain, ruffian. Misera- 
 ble, unhappy, 'wretched, distressed, afflicted. 
 (Happy.) Miserly, stingy, niggardly, avar- 
 icious, griping. Misery, wretchedness, woe, 
 destitution, penury, privation, beggary. ( Hap- 
 piness. ) Misfortune, calamity, disaster, 
 mishap, catastrophe. (Good luck.) Miss, 
 omit, lose, fail, miscarry. Mitigate, alleviate, 
 relieve, abate, diminish. (Aggravate. ) Mod- 
 erate, temperate, abstemious, sober, abstinent. 
 ( Immoderate. ) Modest, chaste, virtuous, bash- 
 ful, reserved. ( Immodest. ) Moist, wet, damp, 
 dank, humid. (Dry.) Monotonous, unvaried, 
 dull, tiresome, undiversified. (Varied.) Mon- 
 strous, shocking, dreadful, horrible, huge, 
 immense. Monument, memorial, record, re- 
 membrancer, cenotaph. Mood, humor, dis- 
 position, vein, temper. Morbid, sick, ailing, 
 sickly, diseased, corrupted. (Normal, sound.) 
 Morose, gloomy, sullen, surly, fretful, crabbed, 
 crusty. (Joyous.) Mortal, deadly, fatal, 
 human. Motion, proposition, proposal, move- 
 ment. Motionless, still, stationary, torpid, 
 stagnant. (Active, moving.) Mount, arise, 
 rise, ascend, soar, tower, climb, scale. Mourn- 
 
 ful, sad, sorrowful, lugubrious, grievous, dole- 
 ful, heavy. (Happy.) Move, actuate, impel, 
 induce, prompt, instigate, persuade, stir, 
 agitate, propel, push. Multitude, crowd, 
 throng, host, mob, swarm. Murder, v., kill, 
 assassinate, slay, massacre, dispatch. Muse, v., 
 meditate, contemplate, think, reflect, cogitate, 
 ponder. Music, harmony, melody, symphony. 
 Musical, tuneful, melodious, harmonious, 
 dulcet, sweet. Musty, stale, sour, fetid. 
 (Fresh, sweet.) Mute, dumb, silent, speech- 
 less. Mutilate , maim, cripple, disable, dis- 
 figure. Mutinous, insurgent, seditious, tumult- 
 uous, turbulent, riotous. ( Obedient, orderly. ) 
 Mutual, reciprocal, interchanged, correlative. 
 (Sole, solitary.) Mysterious, dark, obscure, 
 hidden, secret, dim, mystic, enigmatical, up- 
 accountable. ( Open, clear. ) Mystify , confuse, 
 perplex, puzzle. (Clear, explain.) 
 
 NAKED, nude, bare, uncovered, unclothed, 
 rough, rude, simple. (Covered, clad.) Name, 
 v., denominate, entitle, style, designate, term, 
 call, christen. Name, n., appellation, designa- 
 tion, denomination, title, cognomen, reputation, 
 character, fame, credit, repute. Narrate, tell, 
 relate, detail, recount, describe, enumerate, 
 rehearse, recite. Nasty, filthy, foul, dirty, un- 
 clean, impure, indecent, gross, vile. Nation, 
 people, community, realm, state. Native, in- 
 digenous, inborn, vernacular. Natural, original, 
 regular, normal, bastard. (Unnatural, forced.) 
 Near, nigh, neighboring, close, adjacent, con- 
 tiguous, intimate. ( Distant. ) Necessary, need- 
 ful, expedient, essential, requisite, indispensa- 
 ble. (Useless.) Necessitate, compel, force, 
 oblige. Necessity, need, occasion, exigency, 
 emergency, urgency, requisite. Need, n., 
 necessity, distress, poverty, indigence, want, 
 penury. Need , v., require, want, lack. Neglect, 
 v., disregard, slight, omit, overlook. Neglect, 
 n., omission, failure, default, negligence, remiss- 
 ness, carelessness, slight. Neighborhood, 
 environs, vicinity, nearness, adjacency, prox- 
 imity. Nervous, timid, timorous, shaky. New, 
 fresh, recent, novel. (Old.) News, tidings, 
 intelligence, information. Nice, exact, accurate, 
 good, particular, precise, fine, delicate. (Care- 
 less, coarse, unpleasant. ) Nimble, active, brisk, 
 lively, alert, quick, agile, prompt. ( Awkward. ) 
 Nobility, aristocracy, greatness, grandeur, 
 peerage. Noble, exalted, elevated, illustrious, 
 great, grand, lofty. (Low.) Noise , cry, outcry, 
 clamor, row, din, uproar, tumult. (Silence.) 
 Nonsensical, irrational, absurd, silly, foolish. 
 (Sensible.) Notable, plain, evident, remark- 
 able, signal, striking, rare. (Obscure.) Note, 
 n., token, symbol, mark, sign, indication, 
 remark, comment. Noted, distinguished, re- 
 markable, eminent, renowned. (Obscure.) 
 
SYNONYMS AND ANTONYMS 
 
 S6 
 
 Notice , n., advice, notification, intelligence, in- 
 formation. Notice , v., mark, note, observe, 
 attend to, regard, heed. Notify, v., publish, 
 acquaint, apprise, inform, declare. Notion, con- 
 ception, idea, belief, opinion, sentiment. Notoi'i- 
 ous, conspicuous, open, obvious, ill-famed. 
 (Unknown.) Nourish , nurture, cherish, foster, 
 supply. (Starve, famish.) Nourishment, food, 
 diet, sustenance, nutrition. Novel, modern, 
 new, fresh, recent, unused, strange, rare. 
 (Old.) Noxious, hurtful, deadly, poisonous, 
 deleterious, baneful. (Beneficial.) Nullify, 
 annul, vacate, invalidate, quash, cancel, repeal. 
 (Affirm.) Nutrition , food, diet, nutriment, 
 nourishment. 
 
 OBDURATE, hard, callous, hardened, un- 
 feeling, insensible. (Yielding, tractable.) 
 Obedient , compliant, submissive, dutiful, re- 
 spectful. (Obstinate.) Obese, corpulent, fat, 
 adipose, fleshy. (Attenuated.) Obey, v., con- 
 form, comply, submit. (Rebel, disobey.) 
 Object, n., aim, end, purpose, design, mark, 
 butt. Object , v., oppose, except to, contravene, 
 impeach, deprecate. (Assent.) Obnoxious , 
 Offensive. (Agreeable.) Obscure , undistin- 
 guished, unknown. (Distinguished.) Obstinate, 
 contumacious, headstrong, stubborn, obdurate. 
 (Yielding.) Occasion , opportunity. Offense , 
 affront, misdeed, misdemeanor, transgression, 
 trespass. Offensive, insolent, abusive, obnox- 
 ious. (Inoffensive.) Office , charge, function, 
 place. Offspring , issue, progeny. Old, aged, 
 superannuated, ancient, antique, antiquated, 
 obsolete, old-fashioned. (Young, new.) Omen , 
 presage, prognostic. Opaque, dark. (Bright, 
 transparent. ) Open , candid, unreserved, clear, 
 fair. (Hidden, dark.) Opinion, notion, view, 
 judgment, belief, sentiment. Opinionated, con- 
 ceited, egoistical. (Modest.) Oppose, resist, 
 withstand, thwart. (Give way.) Option, choice. 
 Order, method, rule, system, regularity. (Dis- 
 order ) Origin, cause, occasion, beginning, 
 source. (End.) Outlive , survive. Outward, 
 external, outside, exterior. (Inner.) Over, 
 above. (Under.) Overbalance,. outweigh, pre- 
 ponderate. Overbear, bear down, overwhelm, 
 overpower, subdue. Overbearing , haughty, 
 arrogant, proud. (Gentle.) Overflow, inun- 
 dation, deluge. Overrule , supersede, suppress. 
 Overspread, overrun, ravage. Overturn , invert, 
 overthrow, reverse, subvert. (Establish, 
 fortify.) Overwhelm, crush, defeat, vanquish. 
 
 PAIN , suffering, qualm, pang, agony, an- 
 guish. (Pleasure.) Pa llid, pale, wan. ( Florid. ) 
 Part , division, portion, share, fraction. ( Whole. ) 
 Particular, exact, distinct, odd, singular, 
 strange. (General.) Patient , passive, sub- 
 missive, meek. (Obdurate.) Peace , calm, 
 quiet, tranquillity. (War, riot, trouble, turbu- 
 
 lence.) Peaceable, pacific, peaceful, quiet. 
 (Troublesome, riotous.) Penetrate, bore, 
 pierce, perforate. Penetration, acuteness, 
 sagacity. (Dullness.) People, nation, persons, 
 folks. Perceive, note, observe, discern, dis- 
 tinguish. Perception , conception, notion, idea. 
 Peril, danger, pitfall, snare. (Safety.) Per- 
 mit, allow, tolerate, (Forbid.) Persuade, 
 allure, entice,, prevail upon. Physical, cor- 
 poreal, bodily, material; (Mental.) Picture, 
 engraving, print, representation, illustration, 
 image. Piteous, doleful, woful, rueful. (Joy- 
 ful.) Pitiless, see merciless. Pity , compas- 
 sion, sympathy. (Cruelty.) Place, n., spot, 
 site, position, post, situation, station. Place , v., 
 order, dispose. Plain , open, manifest, evident. 
 (Secret.) Play , game, sport, amusement. 
 (Work.) Please , gratify, pacify. (Displease.) 
 Pleasure, charm, delight, joy. (Pain.) Plenti- 
 ful, abundant, ample, copious, plenteous. 
 (Scarce.) Poise , balance. Positive, absolute, 
 peremptory, decided, certain. (Negative, unde- 
 cided. ) Possessor , owner, proprietor. Possible, 
 practical, practicable. (Impossible.) Poverty, 
 penury, indigence, need, want. (Wealth.) 
 Power, authority, force, strength, dominion. 
 Powerful, mighty, potent. (Weak.) Praise , 
 commend, extol, laud. (Blame.) Prayer, en- 
 treaty, petition, request, suit. Pretense, n., 
 pretext, subterfuge. Prevailing, predominant, 
 prevalent, general. ( Isolated, sporadic. ) Pre- 
 vent, obviate, preclude. Previous, antecedent, 
 introductory, preparatory, preliminary. (Sub- 
 sequent.) Pride, vanity, conceit. ( Humility. ) 
 Principally, chiefly, essentially, mainly. Prin- 
 ciple, ground, reason, motive, impulse, maxim, 
 rule, rectitude, integrity. Privilege, immunity, 
 advantage, favor, prerogative, exemption, right, 
 claim. Probity, rectitude, uprightness, hon- 
 esty, integrity, sincerity, soundness. (Dis- 
 honesty.) Problematical, uncertain, doubtful, 
 dubious, questionable, disputable, suspicious. 
 (Certain.) Prodigious, huge, enormous, vast, 
 amazing, astonishing, astounding, surprising, 
 remarkable, wonderful. (Insignificant.) Pro- 
 fession, business, trade, occupation, vocation, 
 office, employment, engagement, avowal. 
 Proffer, volunteer, offer, propose, tender. 
 Profligate, abandoned, dissolute, depraved, 
 vicious, degenerate, corrupt, demoralized. (Vir- 
 tuous.) Profound , deep, fathomless, pene- 
 trating, solemn, abstruse, recondite. (Shallow.) 
 Profuse, extravagant, prodigal, lavish, improvi- 
 dent, excessive, copious, plentiful. (Succinct.) 
 Prolific, productive, generative, fertile, fruitful, 
 teeming. (Barren.) Prolix, diffuse, long, 
 prolonged, tedious, tiresome, wordy, verbose, 
 prosaic. (Concise, brief.) Prominent, emi- 
 nent, conspicuous, marked, important, leading. 
 (Obscure.) Promiscuous, mixed, unarranged, 
 
SYNONYMS AND ANTONYMS 
 
 37 
 
 mingled, indiscriminate. (Select.) Prompt , 
 see punctual. Prop , v., maintain, sustain, sup- 
 port, stay. Propagate , spread, circulate, diffuse, 
 disseminate, extend, breed, increase. ( Suppress. ) 
 Proper , legitimate, right, just, fair, equitable, 
 honest, suitable, fit, adapted, meet, becoming, 
 befitting, decent, pertinent, appropriate. 
 (Wrong.) Prosper , flourish, succeed, grow 
 rich, thrive, advance. (Fail.) Prosperity , 
 well-being, weal, welfare, happiness, good luck. 
 (Poverty.) Proxy , agent, representative, sub- 
 stitute, delegate, deputy. Prudence , careful- 
 ness, judgment, discretion, wisdom. (Indiscre- 
 tion.) Prurient, itching, craving, hankering, 
 longing. Puerile, youthful, juvenile, boyish, 
 childish, infantile, trifling, weak, silly. (Mature. ) 
 Punctilious, nice, particular, formal, precise. 
 (Negligent.) Punctual, exact, precise, nice, 
 particular, prompt, timely. (Dilatory.) Pu- 
 trefy, rot, decompose, corrupt, decay. Puzzle, 
 v., perplex, confound, embarrass, bewilder, con- 
 fuse, pose, mystify. (Enlighten.) 
 
 QUACK, impostor, pretender, charlatan, em- 
 piric, mountebank. (Savant.) Quaint, artful, 
 curious, far-fetched, fanciful, odd, singular. 
 Qualified , competent, fitted, adapted. (Incom- 
 petent.) Quality, attribute, rank, distinction. 
 Querulous, doubting, complaining, fretting, re- 
 pining. (Patient.) Question, query, inquiry, 
 interrogatory. Quibble, cavil, evade, equivo- 
 cate, shuffle, prevaricate. Quick, lively, ready, 
 prompt, alert, nimble, agile, active, brisk, ex- 
 peditious, adroit, fleet, rapid, swift, impetuous, 
 sweeping, dashing, clever, sharp. (Slow.) 
 Quote, note, repeat, cite, adduce. 
 
 RABID, mad, furious, raging, frantic. 
 (Rational.) Race , course, match, pursuit, 
 career, family, clan, house, ancestry, lineage, 
 pedigree. Rack, agonize, wring, torture, ex- 
 cruciate, distress, harass. (Soothe.) Racy, 
 spicy, pungent, smart, spirited, lively, vivacious. 
 (Dull, insipid.) Radiance, splendor, bright- 
 ness, brilliance, brilliancy, lustre, glare. (Dull- 
 ness.) Radical, organic, innate, fundamental, 
 original, constitutional, inherent, complete, en- 
 tire. (Superficial. In a political sense, un- 
 compromising; antonym, moderate.) Rancid, 
 fetid, rank, stinking, sour, tainted, reasty. 
 (Fresh, sweet.) Rancor, malignity, hatred, 
 hostility, antipathy, animosity, enmity, ill-will, 
 spite. (Forgiveness.) Rank, order, degree, 
 dignity, nobility, consideration. Ransack, 
 rummage, pillage, overhaul, explore, plunder. 
 Ransom , emancipate, free, unfetter. Rant , 
 bombast, fustian, cant. Rapacious , ravenous, 
 voracious, greedy, grasping. (Generous.) 
 Rapt, ecstatic, transported, ravished, entranced, 
 charmed. (Distracted.) Rapture, ecstacy, 
 
 transport, delight, bliss. (Dejection.) Rare, 
 scarce, singular, uncommon, unique. Rascal, 
 scoundrel, rogue, knave, scamp, vagabond. 
 Rash, hasty, precipitate, foolhardy, adventur- 
 ous, heedless, reckless, careless. (Deliberate.) 
 Rate, value, compute, appraise, estimate, chide, 
 abuse. Ratify, confirm, establish, substantiate, 
 sanction. (Protest, oppose.) Rational, reas- 
 onable, sagacious, judicious, wise, sensible, 
 sound. (Unreasonable.) Ravage , overrun, 
 overspread, desolate, despoil, destroy. Ravish, 
 enrapture, enchant, charm, delight, abuse. Raze, 
 demolish, destroy, overthrow, ruin, dismantle. 
 (Buildup.) Reach, touch, stretch, attain, gain, 
 arrive at. Ready, prepared, ripe, apt, prompt, 
 adroit, handy. ( Slow, dilatory. ) Real, actual, 
 literal, practical, positive, certain, genuine, true. 
 (Unreal.) Realize, accomplish, achieve, effect, 
 gain, get, acquire, comprehend. Reap, gain, 
 get, acquire, obtain. Reason, n., motive, design, 
 end, proof, cause, ground, purpose. Reason, v., 
 deduce, draw from, trace, infer, conclude. 
 Reasonable, rational, wise, honest, fair, right, 
 just. (Unreasonable.) Rebellion, insurrection, 
 revolt. Recant, recall, abjure, retract, revoke. 
 Recede, retire, retreat, withdraw, ebb. Receive, 
 accept, take, admit, entertain. Reception, re- 
 ceiving, levee, receipt, admission. Recess, re- 
 treat, depth, niche, vacation, intermission. 
 Recreation, sport, pastime, play, amusement, 
 game, fun. Redeem, ransom, recover, rescue, 
 deliver, save, free. Redress, remedy, repair, re- 
 mission, abatement, relief. Reduce, abate, less- 
 en, decrease, lower, shorten, conquer. Refined, 
 polite, courtly, polished, cultured, genteel, puri- 
 fied. (Boorish.) Reflect, consider, cogitate, 
 think, ponder, muse, censure. Reform, amend, 
 correct, better, restore, improve. (Corrupt.) 
 Reformation, improvement, reform, amend- 
 ment. (Corruption.) Refuge , asylum, pro- 
 tection, harbor, shelter, retreat. Refuse, v., 
 deny, reject, repudiate, decline, withhold. (Ac- 
 cept.) Refuse, n., dregs, dross, scum, rubbish, 
 leavings, remains. Refute, disprove, falsify, 
 negative. (Affirm.) Regard, v., mind, heed, 
 notice, behold, view, consider, respect. Regret, 
 n., grief, sorrow, lamentation, repentance, re- 
 morse. Regular, orderly, uniform, customary, 
 ordinary, stated. (Irregular.) Regulate, 
 methodize, arrange, adjust, organize, govern, 
 rule. (Disorder.) Reimburse, refund, repay, 
 satisfy, indemnify. Relevant, fit, proper, suita- 
 ble, appropriate, pertinent, apt. (Irrelevant.) 
 Reliance, trust, hope, dependence, confidence. 
 (Suspicion.) Relief, succor, aid, help, redress, 
 alleviation. Relinquish, give up, forsake, re- 
 sign, surrender, quit, leave, forego. (Retain.) 
 Remedy, help, relief, redress, cure, specific, 
 reparation. Remorseless, pitiless, relentless, 
 cruel, ruthless, merciless, barbarous. (Merci- 
 
38 
 
 SYNONYMS AND ANTONYMS 
 
 fill, humane.) Remote , distant, far, secluded, 
 indirect. (Near.) Reproduce , propagate, im- 
 itate, represent, copy. Repudiate , disown, dis- 
 card, disavow, renounce, disclaim. (Acknowl- 
 edge.) Repugnant , antagonistic, distasteful. 
 (Agreeable.) Repulsive, forbidding, odious, 
 ugly, disagreeable, revolting. (Attractive.) 
 Respite , reprieve, interval, stop, pause. Re- 
 venge, vengeance, retaliation, requital, retribu- 
 tion. (Forgiveness.) Revenue, produce, income, 
 fruits, proceeds, wealth. Reverence, n., honor, 
 respect, awe, veneration, deference, worship, 
 homage. (Execration.) Revise, review, re- 
 consider. Revive, refresh, renew, renovate, 
 animate, resuscitate, vivify, cheer, comfort. 
 Rich, wealthy, affluent, opulent, copious, ample, 
 abundant, exuberant, plentiful, fertile, fruitful, 
 superb, gorgeous. (Poor.) Rival , n., antag- 
 onist, opponent, competitor. Road, way, high- 
 way, route, course, path, pathway, anchorage. 
 Roam, ramble, rove, wander, stray, stroll. 
 Robust, strong, lusty, vigorous, sinewy, stout, 
 sturdy, stalwart, able-bodied. (Puny.) Rout , 
 v., discomfit, beat, defeat, overthrow, scatter. 
 Route , road, course, march, way, journey, path, 
 direction. Rude, rugged, rough, uncouth, 
 unpolished, harsh, gruff, impertinent, saucy, 
 flippant, impudent, insolent, churlish. (Pol- 
 ished, polite.) Rule, sway, method, system, 
 law, maxim, precept, guide, formula, regulation, 
 government, standard, test. Rumor, hearsay, 
 talk, fame, report, bruit. Ruthless, cruel, sav- 
 age, barbarous, inhuman, merciless, remorseless, 
 relentless, unrelenting, (Considerate.) 
 
 SACRED , holy, hallowed, divine, consecrated, 
 dedicated, devoted. (Profane.) Safe, secure, 
 harmless, trustworthy, reliable. (Perilous, dan- 
 gerous.) Sanction, confirm, countenance, 
 encourage, support, ratify, authorize. (Disap- 
 prove.) Sane , sober, lucid, sound, rational. 
 
 (Crazy.) Saucy, impertinent, rude, impudent, 
 insolent, flippant, forward. (Modest.) Scan- 
 dalize, shock, disgust, offend, calumniate, vilify, 
 revile, malign, traduce, defame, slander. Scanty, 
 bare, pinched, insufficient, slender, meager. 
 (Ample.) Scatter, strew, spread, disseminate, 
 disperse, dissipate, dispel. (Collect.) Secret , 
 clandestine, concealed, hidden, sly, underhand, 
 latent, private. (Open.) Seduce, allure, attract, 
 decoy, entice, abduct, inveigle, deprave. Sense, 
 discernment, appreciation, view, opinion, fooling, 
 perception, sensibility, susceptibility, thought, 
 judgment, signification, import, significance, 
 meaning, purport, wisdom. Sensible, wise, 
 intelligent, reasonable, sober, sound, conscious, 
 aware. (Foolish.) Settle, arrange, adjust, 
 regulate, conclude, determine. Several, sundry, 
 divers, various, many. Severe , harsh, stem, 
 stringent, unmitigated, rough, unyielding. 
 
 (Lenient.) Shake, tremble, shudder, shiver, 
 quake, quiver. Shallow, superficial, flimsy, 
 slight. (Deep, thorough.) Shame, disgrace, 
 dishonor. (Honor.) Shameful, degrading, 
 scandalous, disgraceful, outrageous. (Honor- 
 able.) Shameless, immodest, impudent, inde- 
 cent, indelicate, brazen. Shape, form, fashion, 
 mold, model. Share, portion, lot, division, 
 quantity, quota, contingent. Sharp, acute, 
 keen. (Dull.) Shine, glare, glitter, radiate, 
 sparkle. Short , brief, concise, succinct, sum- 
 mary. (Long.) Show , v., indicate, mark, 
 point out, exhibit, display. Show, n., exhibi- 
 tion, representation, sight, spectacle. Sick, 
 diseased, sickly, unhealthy, morbid. (Healthy.) 
 Sickness, illness, indisposition, disease, dis- 
 order. (Health.) Significant, a., expressive, 
 material, important. ( Insignificant. ) Sig- 
 nification, import, meaning, sense. Silence, 
 speechlessness, dumbness. (Noise.) Silent, 
 dumb, .mute, speechless. (Talkative.) Simile , 
 comparison, similitude. Simple, single, uncom- 
 pounded, artless, plain. (Complex, compound.) 
 Simulate, dissimulate, dissemble, pretend. Sin- 
 cere, candid, hearty, honest, pure, genuine, real. 
 (Insincere.) Situation, condition, plight, pre- 
 dicament, state, position. Size , bulk, greatness, 
 magnitude, dimension. Slavery, servitude, 
 enthrallment, thralldom. (Freedom.) Sleep , 
 doze, drowse, nap, slumber. Sleepy, somnolent. 
 (Wakeful.) Slow, dilatory, tardy. (Fast.) 
 Smell, fragrance, odor, perfume, scent. Smooth, 
 even, level, mild. (Rough.) Soak, drench, 
 imbrue, steep. Social , sociable, friendly, com- 
 municative. (Unsocial.) Soft, gentle, meek, 
 mild. (Hard.) Solicit, importune, urge. Soli- 
 tary, sole, only, single. Son'y, grieved, poor, 
 paltry, insignificant. (Glad, respectable. ) Soul, 
 mind, spirit. (Soul is opposed to body, mind 
 to matter.) Sound , a., healthy, sane. (Un- 
 sound.) Sound, n., tone, noise, silence. Space, 
 room. Sparse, scanty, thin. (Luxuriant.) 
 Speak, converse, talk, confer, say, tell. Special , 
 particular, specific. (General.) Spend, expend, 
 exhaust, consume, waste, squander, dissipate. 
 (Save.) Sporadic, isolated, rare. (General, 
 prevalent.) Spread, disperse, diffuse, expand, 
 disseminate, scatter. Spring, fountain, source. 
 Staff, prop, support, stay. Stagger, reel, totter. 
 Stain, soil, discolor, spot, sully, tarnish. State, 
 commonwealth, realm. Sterile, barren, unfruit- 
 ful. (Fertile.) Stifle, choke, suffocate, smother. 
 Stormy, rough, boisterous, tempestuous. (Calm. ) 
 Straight, direct, right. (Crooked.) Strait, a., 
 narrow, confined. Stranger, alien, foreigner. 
 (Friend.) Strengthen, fortify, invigorate. 
 (Weaken.) Strong, robust, sturdy, powerful. 
 (Weak.) Stupid, dull, foolish, obtuse, witless. 
 (Clever. ) Subject, exposed to, liable, obnoxious, 
 (Exempt.) Subject, inferior, subordinate. 
 
SYNONYMS AND ANTONYMS 
 
 89 
 
 (Superior to, above.) Subsequent , succeeding, 
 following. (Previous.) Substantial, solid, 
 durable. (Unsubstantial.) Suit, accord, agree. 
 (Disagree.) Superficial , flimsy, shallow, un- 
 trustworthy. (Thorough.) Superfluous, un- 
 necessary, excessive. (Necessary.) Surround, 
 encircle, encompass, environ. Sustain, main- 
 tain, support. Symmetry , proportion. Sym- 
 pathy, commiseration, compassion, condolence. 
 System, method, plan, order. Systematic , 
 orderly, regular, methodical. (Chaotic.) 
 
 TAKE, accept, receive. (Give.) Talkative, 
 garrulous, loquacious, communicative. (Silent.) 
 Taste , flavor, relish, savor. (Tastelessness.) 
 Tax, custom, duty, impost, excise, toll. Tax, 
 assessment, rate. Tease, taunt, tantalize, tor- 
 ment, vex. Temporary, a., fleeting, transient, 
 transitory. (Permanent.) Tenacious, perti- 
 nacious, retentive. Tendency , aim, drift, scope. 
 Tenet, position, view, conviction, belief. Term, 
 boundary, limit, period, time. Territory, do- 
 minion. Thankful , grateful, obliged. (Thank- 
 less.) Thankless, ungracious, profitless, un- 
 grateful, unthankful. Thaw, melt, dissolve, 
 liquefy. (Freeze.) Theatrical, dramatic, 
 showy, ceremonious, meretricious. Theft, rob- 
 bery, depredation, spoliation. Theme, subject, 
 topic, text, essay. Theory, speculation, scheme, 
 plea, hypothesis, conjecture. Therefore, 
 accordingly, consequently, hence. Thick , dense, 
 close, compact, solid, coagulated, muddy, turbid, 
 misty, foggy, vaporous. (Thin.) Thin, slim, 
 slender, slight, flimsy, lean, attenuated, scraggy. 
 Think , cogitate, consider, reflect, ponder, con- 
 template, meditate, muse, conceive, fancy, 
 imagine, apprehend, hold, esteem, reckon, con- 
 sider, regard, deem, believe, opine. Thorough, 
 accurate, correct, trustworthy, reliable, com- 
 plete. (Superficial.) Thought, idea, con- 
 ception, imagination, fancy, conceit, notion, 
 supposition/ care, provision, consideration, 
 opinion, view, sentiment, reflection, deliberation. 
 Thoughtful, considerate, careful, cautious, heed- 
 ful, contemplative, reflective, provident, pensive, 
 dreamy. (Thoughtless.) Thoughtless, incon- 
 siderate, rash, precipitate, improvident, heed- 
 less. Tie , v., bind, restrain, restrict, oblige, 
 secure, unite, join. (Loose.) Tie, n., band, 
 ligament, ligature. Time, duration, season, 
 period, era, age, date, span, spell. Tolerate , 
 allow, admit, receive, suffer, permit, let, endure, 
 abide. (Oppose.) Top, summit, apex, head, 
 crown, surface. (Bottom, base.) Torrid , 
 burning, hot, parching, scorching, sultry. Tor- 
 tuous, twisted, winding, crooked, indirect. 
 Torture , torment, anguish, agony. Touching, 
 tender, affecting, moving, pathetic. Tractable, 
 docile, manageable, amenable. Trade, traffic, 
 commerce, dealing, occupation, employment, 
 
 office. Traditional, oral, uncertain, trans- 
 mitted. Traffic, trade, exchange, commerce, 
 intercourse. Trammel, n., fetter, shatter, clog, 
 bond, chain, impediment, hindrance. Tranquil , 
 still, unruffled, peaceful, quiet, hushed. (Noisy, 
 boisterous.) Transaction, negotiation, occur- 
 rence, proceeding, affair. Trash, nonsense, 
 twaddle, trifles, dross. Travel, trip, ramble, 
 peregrination, excursion, journey, tour, voyage. 
 Treacherous, traitorous, disloyal, treasonable, 
 faithless, false-hearted, perfidious, sly, false. 
 (Trustworthy, faithful.) Trite, stale, old, 
 ordinary, commonplace, hackneyed. (Novel.) 
 Triumph, achievement, ovation, victory, con- 
 quest, jubilation. (Failure, defeat.) Trivial , 
 trifling, petty, small, frivolous, unimportant, in- 
 significant. (Important.) True, genuine, 
 actual, sincere, unaffected, true-hearted, honest, 
 upright, veritable, real, veracious, authentic, 
 exact, accurate, correct. Tumultuous, turbulent, 
 riotous, disorderly, disturbed, confused, unruly. 
 (Orderly.) Tune , tone, air, melody, strain. 
 Turbid, foul, thick, muddy, impure, unsettled. 
 Type, emblem, symbol, figure, sign, kind, sort, 
 letter. Tyro, novice, beginner, learner. 
 
 UGLY, unsightly, plain, homely, ill-favored, 
 hideous. ( Beautiful. ) Umbrage, offense, dis- 
 satisfaction, displeasure, resentment. Umpire , 
 referee, arbitrator, judge, arbiter. Unanimity , 
 accord, agreement, unity, concord. (Discord.) 
 Unanimous, agreeing, like-minded. Unbridled, 
 wanton, licentious, dissolute, loose, lax. Un- 
 certain, doubtful, dubious, questionable, fitful, 
 equivocal, ambiguous, indistinct, variable, 
 fluctuating. Uncivil , rude, discourteous, dis- 
 respectful, disobliging. (Civil.) Unclean, 
 dirty, foul, filthy, sullied. (Clean.) Uncommon, 
 rare, strange, scarce, singular, choice. (Com- 
 mon, ordinary.) Unconcerned, careless, in- 
 different, apathetic. (Anxious.) Uncouth, 
 strange, odd, clumsy, ungainly. (Graceful.) 
 Uncover , reveal, strip, expose, lay bare, divest. 
 (Hide.) Under, below, underneath, beneath, 
 subordinate, lower, inferior. ( Above. ) Under- 
 standing, knowledge, intellect, intelligence, 
 faculty, comprehension, mind, reason, brains. 
 Undertake, engage in, embark in, agree, 
 promise. Undo , annul, frustrate, untie, un- 
 fasten, destroy. Uneasy, restless, disturbed, 
 unquiet, stiff, awkward. (Quiet.) Unequal , 
 uneven, not alike, irregular, insufficient. (Even. ) 
 Unequaled, matchless, unique, novel, new, 
 unheard of. Unfair, wrongful, dishonest, un- 
 just. (Fair.) Unfit, a., improper, unsuitable, 
 inconsistent, untimely, incompetent. (Fit.) 1 
 Unfit, v., disable, incapacitate, disqualify. 
 (Fit.) Unfortunate , calamitous, ill-fated, un- 
 lucky, wretched, unhappy, miserable. (Fortu- 
 nate.) Ungainly, clumsy, awkward, lumber- 
 
40 
 
 SYNONYMS AND ANTONYMS 
 
 ing, uncouth. (Pretty.) Unhappy, miserable, 
 wretched, distressed, afflicted, painful, disas- 
 trous, drear, dismal. (Happy.) Uniform , 
 regular, symmetrical, equal, even, alike, un- 
 varied. (Irregular.) Uninterrupted , con-* 
 tinuous, perpetual, unceasing, incessant, end- 
 less. (Intermittent.) Union , junction, com- 
 bination, alliance, confederacy, league, coalition, 
 agreement, concert. (Disunion, separation.) 
 Unique , unequal, uncommon, rare, choice, 
 matchless. ( Common, ordinary. ) Unite, join, 
 conjoin, combine, concert, add. attach, incorpor- 
 ate, embody, clench, merge. (Separate, disrupt, 
 sunder.) Universal, general, all, entire, total, 
 catholic. (Sectional.) Unlimited , absolute, 
 
 undefined, boundless, infinite. (Limited.) Un- 
 reasonable, foolish, silly, absurd, preposterous, 
 ridiculous. Unrivaled, unequaled, unique, un- 
 exampled, incomparable, matchless. ( Mediocre. ) 
 Unroll, unfold, open, discover. Unruly, un- 
 governable, unmanageable, refractory. ( Tract- 
 able, docile. ) Unusual , rare, unwonted, singular, 
 uncommon, remarkable, strange, extraordinary. 
 (Common.) Uphold, maintain, defend, sustain, 
 support, vindicate. (Desert, abandon.) Up- 
 right , vertical, perpendicular, erect, just, equi- 
 table, fair, pure, honorable. ( Prone, horizontal. ) 
 Uprightness , honesty, integrity, fairness, good- 
 ness, probity, virtue, honor. (Dishonesty.) 
 Urge, incite, impel, push, drive, instigate, stimu- 
 late, press, induce, solicit. Urgent , pressing, 
 important, imperative, immediate, serious, 
 wanted. (Unimportant.) Usage, custom, 
 fashion, practice, prescription. Use, n., usage, 
 practice, habit, custom, avail, advantage, utility, 
 benefit, application. (Disuse, desuetude.) Use , 
 v., employ, exercise, occupy, practice, accustom, 
 inure. (Abuse.) Useful, advantageous, ser- 
 viceable, available, helpful, beneficial, good. 
 (Useless.) Useless, unserviceable, fruitless, idle, 
 profitless. (Useful.) Usual, ordinary, common, 
 accustomed, habitual, wonted, customary, 
 general. (Unusual.) Usurp , arrogate, seize, 
 appropriate, assume. Utmost, farthest, remotest, 
 uttermost, greatest. Utter, a., extreme, excessive, 
 sheer, mere, pure. Utter, v., speak, articulate, 
 pronounce, express, issue. Utterly, totally, 
 completely, wholly, quite, altogether, entirely. 
 
 VACANT, empty, unfilled, unoccupied, 
 thoughtless, unthinking. (Occupied.) Vagrant , 
 n., wanderer, beggar, tramp, vagabond, rogue. 
 Vague , unsettled, undetermined, uncertain, 
 pointless, indefinite. (Definite.) Vain, useless, 
 fruitless, empty, worthless, inflated, proud, con- 
 ceited, unreal, unavailing. (Effectual, humble, 
 real.) Valiant, brave, bold, valorous, courage- 
 ous, gallant. (Cowardly.) Valid, weighty, 
 strong, powerful, sound, binding, efficient. 
 (Invalid.) Valor, courage, gallantry, boldness, 
 
 bravery, heroism. (Cowardice.) Value, V., 
 appraise, assess, reckon, appreciate, estimate, 
 prize, esteem, treasure. (Despise, condemn.) 
 Vanish , disappear, fade, melt, dissolve. Vanity. 
 emptiness, conceit, self-conceit, affectedness. 
 Vapid, dull, flat, insipid, stale, tame. (Spark- 
 ling. ) Vapor, fume, smoke, mist, fog, steam. 
 Variable , changeable, unsteady, inconstant, shift- 
 ing, wavering, fickle, restless, fitful. (Constant.) 
 Variety , difference, diversity, change, diversifica- 
 tion, mixture, medley, miscellany. (Sameness, 
 monotony. ) Vast, spacious, boundless, mighty, 
 enormous, immense, colossal, gigantic, huge, 
 prodigious. (Confined.) Vaunt, boast, brag, 
 puff, hawk, advertise, flourish, parade. Vener- 
 able, grave, sage, wise, old, reverend. Venial , 
 pardonable, excusable, justifiable. (Grave, 
 
 serious.) Venom, poison, virus, spite, malice, 
 malignity. Venture, n., speculation, chance, 
 peril, stake. Venture , v., dare, adventure, risk, 
 hazard, jeopardize. Veracity , truth, truthful- 
 ness, credibility, accuracy. (Falsehood.) Verbal , 
 oral, spoken, literal, parole, unwritten. Verdict , 
 judgment, finding, decision, answer. Vexation , 
 chagrin, mortification. (Pleasure.) Vibrate , 
 
 oscillate, swing, sway, wave, undulate, thrill. 
 Vice , vileness, corruption, depravity, pollution, 
 immorality, wickedness, guilt, iniquity, crime. 
 (Virtue.) Vicious, corrupt, depraved, debased, 
 bad, contrary, unruly, demoralized, profligate, 
 faulty. (Virtuous, gentle.) Victim, sacrifice, 
 food, prey, sufferer, dupe, gull. Victuals , 
 viands, bread, meat, provisions, fare, food, 
 repast. View, prospect, survey. Violent , boist- 
 erous, furious, impetuous, vehement. (Gentle.) 
 Virtuous , upright, honest, moral. (Profligate.) 
 Vision , apparition, ghost, phantom, specter. 
 Voluptuary, epicure, sensualist. Vote, suffrage, 
 voice. Vouch , affirm, asseverate, assure, aver. 
 
 WAIT, await, expect, look for, wait for. 
 Wakeful, vigilant, watchful. (Sleepy.) TFa?i- 
 der, range, ramble, roam, rove, stroll. Want , 
 lack, need. (Abundance.) Wary, circumspect, 
 cautious. (Foolhardy.) Wash, clean, rinse, 
 wet, moisten, stain, tint. Waste , v., squander, 
 dissipate, lavish, destroy, decay, dwindle, 
 wither. Wasteful, extravagant, profligate. 
 (Economical.) Way, method, plan, system, 
 means, manner, mode, form, fashion, course, 
 process, road, route, track, path, habit, practice. 
 Wave , breaker, billow, surge. Weak, feeble, 
 infirm. (Strong.) Weaken, debilitate, en- 
 feeble, enervate, invalidate. (Strengthen.) 
 Weaitsome, tedious, tiresome. (Interesting, 
 entertaining.) Weary , harass, jade, tire, 
 fatigue. (Refresh.) Weight , gravity, heavi- 
 ness, burden, load. (Lightness.) Well- 
 being, happiness, prosperity, welfare. Whole, 
 entire, complete, total, integral. (Part.) 
 
SYNONYMS AND ANTONYMS 
 
 41 
 
 Wicked , iniquitous, nefarious. (Virtuous.) 
 Will, wish, desire. Willingly , spontaneously, 
 voluntarily. (Unwillingly.) Win , get, obtain, 
 gain, procure, effect, realize, accomplish, achieve. 
 (Lose.) Winning , attractive, charming, fasci- 
 nating, bewitching, enchanting, dazzling, 
 brilliant. (Repulsive.) Wisdom , prudence, 
 foresight, far-sightedness, sagacity. (Foolish- 
 ness. ) Wit, humor, satire, fun, raillery. Won- 
 der, v., admire, amaze, astonish, surprise. 
 Wonder, n., marvel, miracle, prodigy. Word, 
 n., expression, term. Work, labor, task, toil. 
 (Play.) Worthless, valueless. (Valuable.) 
 Writer , author, penman. Wrong, injustice, 
 injury. (Right.) 
 
 YAWN, gape, open wide. Yearn, hanker 
 after, long for, desire, crave. Yell , bellow, cry 
 out, scream. Yellow, golden, saffron-like. Yelp, 
 
 * — V 
 
 Facts about Gold and Silver. 
 
 A ton of gold or silver contains 29,166.66 
 ounces. 
 
 A ton of gold is worth $602,875; silver, 
 $37,704.84. 
 
 The United States money standard for gold 
 and silver is 900 parts pure metal and 100 
 parts of alloy in 1,000 parts of coin. 
 
 The value of an ounce of pure gold is 
 $20.67,183; 23.22 grains of pure gold equals $1. 
 
 The term karat when used to distinguish 
 fineness of gold means one-twenty-fourth; pure 
 gold is 24-karat gold. 
 
 A cubic foot of gold weighs 1,203 pounds, 
 and is worth about $300,000. 
 
 In round numbers the weight of $1,000,000 
 in standard gold coin is 1J tons (3,685 lbs.); 
 standard coin, 26J tons; subsidiary silver coin, 
 25 tons; minor coin, 5-cent nickel, 100 tons. 
 
 Glossary of Mining and Milling Terms. 
 
 Battery — Generally applied to a set of five 
 stamps. Bullion — Ingots of gold or silver 
 ready for the mint. Bumping table — A con- 
 centrating table with a jolting motion. Cage — 
 A mine elevator. Chute — A body of ore, usu- 
 ally elongated, extending downward within a 
 vein ; a slide for ore or waste rock. Cobbing — 
 Breaking ore for sorting. Concentrator — 
 Machine for removing waste matter from min- 
 eral. Copper plates — Plates of copper coated 
 with quicksilver, upon which the gold is caught 
 as the ore flows from the stamps. Cord — A 
 cord weighs about eight tons. Country-rock — 
 The rock on each side of a vein. Crevice — A 
 fissure, split or crack; the vein is called “the 
 crevice.” Cribbing — The timbers used to con- 
 fine wall rock. Cross-cut — A level driven across 
 the course of a vein. Deposit — Ore bodies not 
 
 bark, sharp cry, howl. Yet, besides, neverthe- 
 less, notwithstanding, however, still, ultimately, 
 at last, so far, thus far. Yield, bear, give, afford, 
 impart, communicate, confer, bestow, abdicate, 
 resign, cede, surrender, relinquish, relax, quit, 
 forego, give up, let go, waive, comply, accede, 
 assent, acquiesce, succumb, submit. Yielding, 
 supple, pliant, bending, compliant, submissive, 
 unresisting. (Obstinate.) Yoke, v., couple, 
 link, connect. Yore, long ago, long since. 
 Young, juvenile, inexperienced, ignorant, youth- 
 ful. Youth, boy, lad, minority, adolescence, 
 juvenility. Youthful , young, juvenile, boyish, 
 girlish, puerile. (Old.) 
 
 ZEAL , energy, fervor, ardor, earnestness, 
 enthusiasm, eagerness. ( Indifference. ) Zealous, 
 warm, ardent, fervent, enthusiastic, anxious. 
 (Indifferent, careless.) Zest, relish, gusto, 
 flavor. (Disgust.) 
 
 confined to a lode. Drift — A tunnel ; a horizon 
 tal passage underground. Dump — A place o* 
 deposit for ore or refuse. Feeder — A smaP 
 vein joining a larger one. Fissure-vein — A 
 crack or cleft in the earth’s crust filled with 
 mineral matter. Float — Loose ore or rock de- 
 tached from the original formation. Flume— 
 A pipe or trough to convey water. — Foot-wall — 
 Layer of rock beneath the vein. Free mill- 
 ing — Ores containing mineral that will separ- 
 ate from the gangue by simple methods. 
 Hanging-wall — The layer or rock, or wall, 
 over a lode. Ladderway — That part of mine- 
 shaft containing the ladders. Lagging— Tim- 
 bers over and upon the sides of a drift. Ledge 
 or Lead — Mineral ores or gangue within fissure 
 veins. Mill-run — A test of the value of a given 
 quantity of ore. Ores — Compound of metals 
 with oxygen, sulphur, arsenic, etc. Pay- 
 streak — The richest streak in the vein. 
 Pocket — A rich spot in the vein or deposit. 
 Refraetory — Resisting the action of heat and 
 chemical re-agents. Shaft — A well-like pas- 
 sage into a mine. Sluices — Troughs in which 
 ore is washed. Smelting — Reduction of ores 
 in furnaces. Spur — A branch of a vein. 
 Stamps — Weights for crushing ores. St ope — 
 The part of a vein above or below the drift 
 from which the ore has been removed. Stop- 
 ing — Excavating the ore from the roof or floor 
 of a drift. Stratum — A bed or layer. Stidls — 
 A framework to support the rubbish when 
 stoping. Sump — A well at the bottom of a 
 shaft to collect water. Tailings — The refuse 
 left after the washing ores containing metals 
 not saved in the first treatment. Tunnel — A 
 level driven across a vein. Whim — A machine 
 used for raising ore or refuse. Winze — An in- 
 terior shaft sunk from one level to another. 
 
♦— 
 
 Parliamentary Law j 
 
 at a Glance 
 
 m 
 
 LIST OF MOTIONS ARRANGED ACCORDING TO THEIR PURPOSE AND EFFECT 
 
 Letters refer to Rules below. 
 
 Modifying or amending. 
 
 8. To amend or to substitute, or to 
 
 divide the question K 
 
 To refer to committee. 
 
 7. To commit (or recommit) D 
 
 Deferring action. 
 
 6. To postpone to a fixed time C 
 
 4. To lay on the table AEG 
 
 Suppressing or extending debate. 
 
 5. For the previous question A EM 
 
 To limit, or close, debate AM 
 
 To extend limits of debate A 
 
 Suppressing the question. 
 
 Objection to consideration of 
 
 question A H M N 
 
 9. To postpone indefinitely I) E 
 
 4. To lay upon the table A E G 
 
 To bring up a question the second time: 
 
 To reconsider debatable ques- 
 tion D E F I 
 
 To reconsider undebatable ques- 
 tion AEF I 
 
 Concerning Orders , Rules , etc. 
 
 3. For the orders of the day A E H N 
 
 To make subject a special order. M 
 
 To amend the rules M 
 
 To suspend the rules A E F M 
 
 To take up a question out of its 
 
 proper order A E 
 
 To take from the table A E G 
 
 Questions touching priority of 
 
 business A 
 
 Questions of privilege. 
 
 Asking leave to continue speak- 
 ing after indecorum A 
 
 Appeal from chair’s decision 
 
 touching indecorum A E II L 
 
 Appeal from chair’s decision 
 
 generally E H L 
 
 Question upon reading of papers A E 
 
 Withdrawal of a motion A E 
 
 Closing a meeting. 
 
 2. To adjourn (in committees, to 
 rise), or to take a recess, with- 
 out limitation A E F 
 
 1. To fix time to which to adjourn B 
 
 Order of Precedence. — The motions above 
 numbered 1 to 9 take precedence over all others in 
 the order given , and any one of them , except to 
 amend or substitute, is in order while a motion of 
 a, lower rank is pending. 
 
 Rude A. Undebatable, but remarks may be 
 tacitly allowed. 
 
 Rude B. Undebatable if another question is 
 before the assembly. 
 
 Rude C. Limited debate allowed on propriety 
 of postponement only. 
 
 Rude D. Opens the main question to debate. 
 Motions not so marked do not allow of reference 
 to main question. 
 
 Rude E. Cannot be amended. Motion to ad- 
 journ can be amended when there is no other 
 business before the house. 
 
 Rude F. Cannot be reconsidered. 
 
 Rude G. An affirmative vote cannot be recon- 
 sidered. 
 
 Rude H. In order when another has the floor. 
 
 Rude I. A motion to reconsider may be 
 moved and entered when another has the floor, 
 but the business then before the house may not 
 be set aside. This motion can only be enter- 
 tained when made by one who voted originally 
 with the prevailing side. When called up it 
 takes precedence of all others which may come 
 up, excepting only motions relating to adjourn- 
 ment. 
 
 Rude K. A motion to amend an amendment 
 cannot be amended. 
 
 Rude L. When an appeal from the chair’s 
 decision results in a tie vote, the chair is sus- 
 tained. > 
 
 Rude M. Requires a two-thirds vote unless 
 special rules have been enacted. 
 
 Rude N. Does not require to be seconded. 
 
 General Rules. 
 
 No motion is open for discussion until it has 
 been stated by the chair. 
 
 The maker of a motion cannot modify it or 
 withdraw it after it has been stated by the chair, 
 except by general consent. 
 
 Only one reconsideration of a question is per- 
 mitted. 
 
 A motion to adjourn, to lay on the table, or to 
 take from the table, cannot be renewed unless 
 some other motion has been made in the inter- 
 val. 
 
 On motion to strike out the words, “Shall the 
 words stand part of the motion?” unless a 
 majority sustains the words, they are struck out. 
 
 On motion for previous question, the form to 
 be observed is, “ Shall the main question be now 
 put?” This, if carried, ends debate. 
 
 On an appeal from the chair’s decision, “ Shall 
 the decision be sustained as the ruling of the 
 house?” the chair is generally sustained. 
 
 On motion for orders of the day, “ Will the 
 house now proceed to the orders of the day v ” 
 This, if carried, supercedes intervening motions. 
 
 When an objection is raised to considering 
 questions, “Shall the question be considered?” 
 objections may be made by any member before 
 debate has commenced, but not subsequently. 
 
 42 
 
A® Legal Advice ^4^ 
 
 Ignorance of the law excuses no one .” 
 
 B LACKSTONE defines tew as the rules of 
 human action or conduct, but what is 
 commonly understood by the term is the civil 
 or municipal regulations of a nation as applied 
 to a particular country. The forms of law which 
 govern civil contracts and business intercourse 
 are distinguished as statute and common. Statute 
 law is the written law of the land, as enacted by . 
 State or National legislative bodies. The com- 
 mon law is grounded on the general customs of 
 England, and includes the law of nature, the 
 law of God, the principles and maxims of the 
 law and the decisions of the superior courts. It 
 overrides both the canon and the civil law where 
 they go beyond or are inconsistent with it. 
 
 To the man involved in litigation the best 
 advice is to go to the best lawyer he can find. 
 But an ounce of prevention is worth a pound of 
 cure, and the purpose of the following pages is 
 to furnish the ounce of prevention. Knowledge 
 is power in nothing so much as in business law, 
 especially since the law presumes that no man 
 is ignorant of the law. 
 
 Business Law in Brief. 
 
 Ignorance of the law excuses no one. 
 
 It is a fraud to conceal a fraud. 
 
 The law compels no one to do impossibilities. 
 
 An agreement without consideration is void. 
 
 Signatures made with a lead pencil are good 
 in law. 
 
 A receipt for money paid is not legally con- 
 clusive. 
 
 The act of one partner binds all the others. 
 
 The seal of a party to a written contract 
 imports consideration. 
 
 A contract made with a minor cannot be 
 enforced against him. A note made by a minor 
 is voidable. 
 
 A contract made with a lunatic is void. 
 
 A contract made on a Sunday is void. 
 
 Principals are liable for the acts of their 
 agents. 
 
 Agents are liable to their principals for errors. 
 
 Each individual in a partnership is liable for 
 the whole amount of the debts of the firm. 
 
 A note which does not state on its face that it 
 bears interest, will bear interest only after due. 
 
 A lease of land for a longer term than one 
 year is void unless in writing. 
 
 An indorser of a note is exempt from liability 
 if notice of its dishonor is not mailed or served 
 within twenty-four hours of its non-payment. 
 
 In case of the death of the principal maker of 
 a note the holder is not required to notify a 
 surety that the note is not paid, before the 
 settlement of the maker’s estate. 
 
 Notes obtained by fraud, or made by an 
 intoxicated person, are not collectible. 
 
 If no time of payment is specified in a note it 
 is payable on demand. 
 
 An indorser can avoid liability by writing 
 “ without recourse ” beneath his signature. 
 
 A check indorsed by the payee is evidence of 
 payment in the drawer’s hands. 
 
 An outlawed debt is revived should the debtor 
 make a partial payment. 
 
 Want of consideration — a common defense 
 interposed to the payment of negotiable 
 paper — is a good defense between the original 
 parties to the paper; but after it has been trans- 
 ferred before maturity to an innocent holder 
 for value it is not a defense. 
 
 Negotiable paper, payable to bearer or 
 indorsed in blank, which has been stolen or lost, 
 cannot be collected by the thief or finder, but a 
 holder who receives it in good faith before 
 maturity, for value, can hold it against the 
 owner’s claims at the time it was lost. 
 
 Sometimes the holder of paper has the right 
 to demand payment before maturity ; for instance, 
 when a draft has been protested for non-accept- 
 ance and the proper notices served, the holder 
 may at once proceed against the drawer and 
 indorsers. 
 
 If a note or draft is to be paid in the State 
 where it is made, the contract will be governed 
 by the laws of that State. When negotiable 
 paper is payable in a State other than that in 
 which it is made, the laws of that State will 
 govern it. Marriage contracts, if valid where 
 they are made, are valid everywhere. Contracts 
 relating to personal property are governed by 
 the laws of the place where made, except those 
 relating to real estate, which are governed by 
 the laws of the place where the land is situated. 
 
 If negotiable paper, pledged to a bank as 
 security for the payment of a loan or debt, falls 
 due, and the bank fails to demand payment and 
 have it protested when dishonored, the bank is 
 liable to the owner for the full amount of the 
 paper. 
 
44 
 
 LEGAL ADVICE 
 
 Agreements and Contracts. 
 
 A contract or agreement is where a promise 
 is made on one side and assented to on the 
 other, or where two or more persons enter into 
 engagement with each other by a promise on 
 either side. In a written contract assent is 
 proved by the signature or mark. In verbal 
 agreements it may be given by a word or a nod, 
 by shaking of hands, or by a sign. The old saw, 
 “ Silence gives consent,” is often upheld in law. 
 
 The conditions of a contract, as applying to 
 individuals, are:' 1. Age; 2. Rationality; and 
 3, as to Corporations, the possession of general 
 or special statutory powers. 
 
 Persons under age are incompetent to make 
 contracts, except under certain limitations. 
 Generally such persons are incapable of making 
 binding contracts. 
 
 As to rationality, the general principle of 
 law is that all persons not rendered incompetent 
 by personal disability, or by considerations of 
 public policy, are capable of making a contract. 
 
 Corporations have powers to make contracts 
 strictly within the limits prescribed by their 
 charters, or by special or general statute. 
 
 The first step toward a contract is the propo- 
 sition or offer, which may be withdrawn at 
 any time before it is agreed to. When the 
 proposition is verbal, and no time is specified, 
 it is not binding unless accepted at once. To 
 give one the option or refusal of property at a 
 specified price, is simply to give him a certain 
 time to make up his mind whether he will buy 
 the property or not. To make the option 
 binding he must accept within the time named. 
 The party giving the option has the right to 
 withdraw it, and sell the property to another, at 
 any time previous to its acceptance, if the offer 
 is gratuitous, and there is no consideration to 
 support it. 
 
 If a letter of acceptance is mailed, and imme- 
 diately after a letter withdrawing the offer is 
 received, the contract is binding. An acceptance 
 takes effect from the time it is mailed, not from 
 the time it is received; it must, however, be in 
 accordance with the original proposition, for any 
 new matter introduced would constitute a new 
 offer. When the offer is accepted, either 
 verbally or in writing, it is an express assent, 
 and is binding. 
 
 A contract made under a mistake of law is 
 not void. Everybody is presumed to know the 
 law. This, however, applies only to contracts 
 permitted by law and clear of fraud. 
 
 A refusal of an offer cannot be retracted with- 
 out the consent of the second party. Once a 
 proposition is refused, the matter is ended. And 
 no one has the right to accept an offer except 
 the person to whom it was made. 
 
 The consideration is the reason or thing for 
 which the parties bind themselves in the con- 
 tract, and it is either a benefit to the promisor 
 or an injury to the other party. Considerations 
 are technically divided into valuable and good , 
 and it sometimes happens that the consideration 
 need not be expressed, but is implied. A val- 
 uable consideration is either money or property 
 or service to be given, or some injury to be 
 endured. A promise to marry is considered a 
 valuable consideration. A good consideration 
 means that the contract is entered into because 
 of consanguinity or affection, which will sup- 
 port the contract when executed, but will not 
 support an action to enforce an executory con- 
 tract. Whether a consideration is sufficient or 
 not is tested by its being a benefit to the 
 promisor or an injury to the other party. If it 
 - has a legal value, it makes no difference how 
 small that value may be. The promisor need 
 not always be benefited, as, for instance, the 
 indorser of a note, who is liable although he 
 gets no benefit. But if a person promise to do 
 something himself for which no consideration is 
 to be received, there is no cause of action for 
 breach of the contract. 
 
 There are several causes which void contracts, 
 first among which is fraud. Fraud is defined 
 to be “every kind of artifice employed by one 
 person for the purpose of willfully deceiving 
 another to his injury.” No fraudulent contract 
 will stand in law or in equity. The party upon 
 whom the fraud has' been practiced must void 
 the contract as soon as he discovers the fraud, 
 for if he goes on after having knowledge of the 
 fraud he cannot afterwards void it. But the 
 one who perpetrates the fraud cannot plead that 
 ground for voiding it. Contracts in restraint of 
 trade are void, as also are contracts in opposi- 
 tion to public policy, impeding the course of 
 justice, in restraint of marriage contrary to the 
 insolvent acts, or for immoral purposes. Any 
 violation of the essential requisites of a contract, 
 or the omission of an essential requisite, will 
 void it. 
 
 DON’T enter into an agreement on a Sunday 
 unless it is ratified on a week day. 
 
 DON’T make a contract with a person of 
 unsound mind or under the influence of liquor, 
 or otherwise under restraint of liberty, mind or 
 body. Use caution in making contracts with 
 an illiterate, blind or deaf and dumb person, 
 and see to it that witnesses are present. 
 
 DON’T put a forced construction on a con- 
 tract — the intent of the parties is a contract. 
 
 DON’T suppose that you can withdraw a 
 proposition made in writing and sent by mail 
 after the party to whom it was made has mailed 
 an unconditional acceptance. 
 
LEGAL ADVICE 
 
 45 
 
 DON’T suppose that a conditional acceptance 
 of a proposition is binding on the party making 
 the proposition. 
 
 DON’T forget that the courts will construe a 
 contract according to the law prevailing where 
 it was made. 
 
 DON’T forget that the law says, “No con- 
 sideration, no contract,” and that the courts 
 will not enforce a contract which is too severe 
 in its provisions. 
 
 DON’T sign an agreement unless you have 
 carefully weighed its provisions, which should 
 all be fixed and certain. 
 
 Notes and Negotiable Paper. 
 
 The superstructure of business as it exists 
 to-day rests on the broad foundation of confi- 
 dence — the result of what may be called the 
 evolution of commerce, and the principal stages 
 in this evolution are an interesting study. 
 First there was only barter in kind, as still 
 practiced among savages — for example, the ex- 
 change of a bushel of corn for a handful of 
 arrow-heads. Then came the introduction of 
 money as a medium of exchange; and to-day 
 we have the substitution of negotiable paper as 
 documentary evidence of indebtedness, includ- 
 ing promissory notes, due bills, drafts, checks, 
 certificates of deposit, bills of exchange, bank 
 bills, treasury notes (greenbacks), and all other 
 evidences of debt, the ownership of which may 
 be transferred from one person to another. 
 
 The mere acknowledgment of debt is not 
 sufficient to make negotiable paper ; the promise 
 of payment or an order on some one to pay is 
 indispensable. This promise must be for money 
 only. The amount must be exactly specified. 
 The title must be transferable. This feature 
 must be visible on the face of the paper by the 
 use of such words as “ bearer ” or “ order.” In 
 some of the States peculiar phrases are ordered 
 by statute, as “ Payable without defalcation or 
 
 discount,” or “Payable at naming the 
 
 bank or office. 
 
 A written agreement, signed by one person, 
 to pay another, at a fixed time, a stated sum of 
 money, is a promissory note. It becomes 
 negotiable by being made payable to an order 
 on some one or to bearer. As it is a contract, a 
 consideration is one of its essential elements. 
 Yet, although it be void as between the two first 
 parties, being negotiable and coming into the 
 hands of another person who gives value for it, 
 not knowing of its defect, it has full force and 
 may be collected. 
 
 The date is of great consequence. In com- 
 puting time, the day of date is not counted, but 
 it is the fixed point beginning the time at the 
 
 end of which payment must be made. Omis- 
 sion of the date does not destroy a note, but the 
 holder must prove to the time of its making. 
 The promise to pay must be precise as to time 
 which the note is to run. It must be at a fixed 
 period, or conditional upon the occurrence of 
 something certain to happen, as “at sight,” 
 “ five days after sight,” “ on demand,” “ three 
 months after date,” “ ten days after the death of 
 John Doe.” The time not being specified, the 
 note is considered “payable on demand.” 
 
 The maker, the person who promises and 
 whose signature the note bears, must be com- 
 petent. Insane people and idiots are naturally, 
 and aliens, minors and married women may be 
 legally , incompetent. The maker is responsible 
 and binds himself to pay the amount stated 
 on the note at its maturity. He need not 
 pay it before it becomes due, but should he do 
 so and neglect to cancel the note, he would be 
 again responsible if any other person, without 
 knowledge of such payment, acquired it for 
 value before maturity. Even a receipt for pay- 
 ment from the first payee would not stand good 
 against the subsequent holder. 
 
 The payee is the person in whose favor the 
 note is drawn ; the legal holder, the person to 
 whom the money must be paid. When a note 
 is made payable simply to bearer, without nam- 
 ing the payee, any one holding the note honestly 
 may collect. 
 
 A subsequent party, one who comes into pos- 
 session of the note after the original holder, has 
 a better claim than the first one, for the reason 
 that between the maker and the first payee there 
 may have been, in the contract, some under- 
 standing or condition militating against the 
 payment when it should become due, but the 
 third person, knowing nothing of this, gives his 
 value and receives the note. The law will always 
 sustain the subsequent party. 
 
 The indorser is held responsible if the maker 
 fails to pay when the note arrives at maturity. 
 A note payable to order must be indorsed by a 
 holder upon passing it to another, and, as value 
 has been given each time, the last holder will 
 look to his next* preceding one and to all the 
 others. 
 
 A note, being on deposit as collateral security, 
 becoming due, the temporary holder is the 
 payee and must collect. 
 
 An indorsement is a writing across the back 
 of the note which makes the writer responsible 
 for the amount of the note. There are various 
 forms of indorsement: 
 
 1. In blank, the indorser simply writing his 
 name on the back of the note. 
 
 2. General , or in full, the indorser writing 
 
 above his signature “ Pay ” or “ Pay 
 
 or order.” 
 
46 
 
 LEGAL ADVICE 
 
 3. Qualified, the words “ without recourse ” 
 being used after the name of the payee in the 
 indorsement. 
 
 4. Conditional, a condition being stated, as: 
 
 “Pay , unless payment forbidden 
 
 before maturity.” 
 
 5. Restrictive, as: “Pay only.” 
 
 The blank indorsement, the full indorsement 
 
 and the general indorsement are practically the 
 same; each entitles the holder of the note to the 
 money, and to look to the indorser for payment 
 if the maker of the note defaults. It has even 
 been held that in a general indorsement the 
 holder had the right to fill in the words “ or 
 order ” if he saw fit. The qualified indorsement 
 releases the indorser from any liability in case 
 the maker of the note defaults. The conditional 
 and restrictive indorsements are used only in 
 special cases. Each indorser is severally and 
 collectively liable for the whole amount of the 
 note indorsed if it is dishonored, provided it is 
 duly protested and notice given to each. The 
 indorser looks to the man who indorsed it before 
 him, and so back to the original maker of the 
 note. As soon as a note is protested it is vitally 
 necessary that notice should be sent to each 
 person interested at once. 
 
 TO BE ON THE SAFE SIDE, it is well to 
 see to it that any note offered for negotiation — • 
 
 Is dated correctly; 
 
 Specifies the amount of money to be paid; 
 
 Names the person to whom it is to be paid ; 
 
 Includes the words “ or order ” after the name 
 of the payee, if it is desired to make the note 
 negotiable; 
 
 Appoints a place where the payment is to be 
 made; 
 
 States that the note is made for “value 
 received;” 
 
 And is signed by the maker or his duly 
 authorized representative. 
 
 In some States phrases are required in the 
 body of the note, such as “ without defalcation 
 or discount;” but, as a general rule, that fact is 
 understood without the statement. . 
 
 Partnership. 
 
 The general rule is that every person of sound 
 mind, and not otherwise restrained by law, mav 
 enter into a contract of partnership. 
 
 There are several kinds of partners : 
 
 1. Ostensible partners, or those whose names 
 are made public as partners, and who in reality 
 are such, and who take all the benefits and risks. 
 
 2. Nominal partners, or those who appear 
 before the public as partners, but who have no 
 real interest in the business. 
 
 3. Dormant , or silent partners, or those whose 
 names are not known or do not appear as 
 
 partners, but who, nevertheless, have an interest 
 in the business. 
 
 4. Special, or limited partners, or those who 
 are interested in the business only to the amount 
 of the capital they have invested in it. 
 
 5. General partners, who manage the busi- 
 ness, while the capital, either in whole or in 
 part, is supplied by a special partner or partners. 
 They are liable for all the debts and contracts 
 of the firm. 
 
 A nominal partner renders himself liable for 
 all the debts and contracts of the firm. 
 
 A dormant partner, if it becomes known that 
 he has an interest, whether creditors trusted the 
 firm on his account or not, becomes liable 
 equally with the other partners. 
 
 The regulations concerning special or limited 
 partnerships, in any particular State where 
 recognized, are to be found in the statutes of 
 such State; and strict compliance with the 
 statutes is necessary in order to avoid incurring 
 the responsibilities attaching to the position of 
 general partner. 
 
 A person who lends his name as a partner, or 
 who suffers his name to continue in the firm 
 after he has actually ceased to be a partner there- 
 of, is still responsible to third persons as a part- 
 ner. 
 
 A partner may buy and sell partnership 
 effects; make contracts in reference to the busi- 
 ness of the firm ; pay and receive money ; draw, 
 and indorse, and accept bills and notes; and all 
 acts of such a nature, even though they be upon 
 his own private account, will bind the other 
 partners, if connected with matters apparently 
 having reference to the business of the firm, and 
 transacted with other parties ignorant of the 
 fact that such dealings are for the particular 
 partner’s private account. The representation 
 or misrepresentation of any fact made in any 
 partnership transaction by one partner, or the 
 commission of any fraud in such transaction, 
 will bind the entire firm, even though the other 
 partners may have no connection with, or knowl- 
 edge of, the same. 
 
 If a partner sign his individual name to nego- 
 tiable paper, all the partners are bound thereby, 
 if such paper appear on its face to be on part- 
 nership account. If negotiable paper of a firm 
 be given by one partner on his private account, 
 and in the course of its circulation pass into the 
 hands of a bona fide holder for value, without 
 notice or knowledge of the fact attending its 
 creation, the partnership is bound thereby. 
 
 One partner cannot bind the firm by deed, 
 though he may by deed execute an ordinary 
 release of a debt due the partnership. 
 
 If no time be fixed in articles of copartner- 
 ship for the commencement thereof, it is pre- 
 sumed to commence from the date and execution 
 
LEGAL ADVICE 
 
 47 
 
 of the articles. If no precise period is mentioned 
 for continuance, a partner may withdraw at any 
 time, and dissolve such partnership at his pleas- 
 ure; and even if a definite period be agreed 
 upon, a partner may, by giving notice, dissolve 
 the partnership as to all capacity of the firm to 
 bind him by contracts thereafter made. The 
 withdrawing partner subjects himself, however, 
 to a claim for damages by reason of his breach 
 of the covenant. 
 
 The death of a partner dissolves the partner- 
 ship, unless there be an express stipulation that, 
 in such an event, the representatives of the de- 
 ceased partner may continue the business in 
 connection with the survivors, for the benefit of 
 the widow and children. 
 
 A partnership is dissolved by operation of 
 law; by a voluntary and bona fide assignment 
 by any partner of his interest therein ; by the 
 bankruptcy or death of any of the partners; or 
 by a war between the countries of which the 
 partners are subjects. 
 
 Immediately after a dissolution, notice of the 
 same should be published in the papers, and a 
 special notice sent to every person who has had 
 dealings with the firm. If these precautions be 
 not taken, each partner will still continue liable 
 for the acts of the others to all persons who have 
 had no notice of such dissolution. 
 
 DON’T enter into a partnership without 
 carefully drawn articles, and don’t sign the 
 articles until the partnership funds are on 
 deposit. 
 
 DON’T forget that a partner may be called 
 upon to make good partnership losses with his 
 individual property, and that each partner may 
 be held for the acts of the other partners as well 
 as for his own. 
 
 DON’T enter a firm already established unless 
 you are willing to become responsible for its 
 debts. 
 
 DON’T do anything out of the usual run of 
 business without the consent of your partners. 
 
 DON’T mix private matters with partnership 
 affairs, and don’t continue in a partnership 
 where trust and confidence are lacking. 
 
 DON’T continue a partnership after expira- 
 tion of articles, and don’t make any change 
 without due public notice. 
 
 DON’T dissolve a partnership without due 
 public notice or without designating a member 
 to settle all matters outstanding. 
 
 Agency and Attorney. 
 
 By agency is meant the substitution of one 
 person by and for another, the former to trans- 
 act business for the latter. An agency may be 
 established by implication — an express agree- 
 
 ment with a person that he i3 to become the 
 agent of another not being necessary — or 
 verbally, or by writing. A verbal creation of 
 an agency suffices to authorize the ageut to 
 make a contract even in cases where such con- 
 tract must be in writing. 
 
 Agency is of three kinds : special, general and 
 professional. A special agency is an authority 
 exercised for a special purpose. If a special agent 
 exceed the limits of his authority, his principal 
 is not bound by his acts. 
 
 A general agency authorizes the transaction of 
 all business of a particular kind, or growing out 
 of a particular employment. The principal will 
 be bound by the acts of a general agent, though 
 the latter act contrary to private instructions, 
 provided he keep, at the same time, within the 
 general limits of his authority. 
 
 Professional agents are those licensed by the 
 proper authority to transact certain kinds of 
 business for a compensation. The following are 
 among this class of agents: 1. Attorneys; 2. 
 Brokers; 3. Factors; 4. Auctioneers; 5. Masters 
 of ships. 
 
 In regard to the subject of an agency, the 
 general rule is, that whatever a man may do in 
 his own right he may also transact through 
 another. Things of a personal nature, implying 
 personal confidence on the part of the person 
 possessing them, cannot be delegated. 
 
 Infants, married women, lunatics, idiots, 
 aliens, belligerents, and persons incapable of 
 making legal contracts, cannot act as principals 
 in the appointment of agents. Infants and 
 married women may, however, become principals 
 in certain cases. 
 
 Agency may be terminated in two ways: (1) 
 by the act of the principal or agent; (2) by 
 operation of law. In the latter case, the ter- 
 mination of the agency is effected by lapse of 
 time, by the completion of the subject-matter of 
 the agency, by the extinction of the subject- 
 matter, or by the insanity, bankruptcy or death 
 of either party. 
 
 DON’T do through another what would be 
 illegal for you to do yourself. 
 
 DON’T lose any time in repudiating illegal 
 acts of your agent. 
 
 DON’T make an illegal act of your agent’s 
 your own by accepting the benefit thereof. 
 
 DON’T transact business through an agent 
 unless he can show that he stands in his prin- 
 cipal’s stead in the matter in hand. 
 
 DON’T, as agent, appoint sub-agents without 
 the consent of your principal. 
 
 DON’T go beyond your authority in an 
 agency unless you are willing to become per- 
 sonally responsible. 
 
48 
 
 LEGAL ADVICE 
 
 DON’T accept an agency, or act as an attor- 
 ney in fact, in complicated matters, unless your 
 powers are clearly defined in writing. 
 
 Landlord and Tenant. 
 
 Leases for one year or less need no written 
 agreement. Leases for more than a year must 
 be in writing; if for life, signed, sealed and 
 witnessed in the same manner as any other 
 important document. 
 
 Leases for over three years must be recorded. 
 No particular form is necessary. 
 
 If no agreement in writing for more than a 
 year can be produced, the tenant holds the 
 property from year to year at the will of the 
 landlord. If there is no agreement as to time, 
 the tenant, as a rule, holds from year to year. 
 
 A tenancy at will may be terminated by 
 giving the tenant one month’s notice, requiring 
 him to remove from the premises occupied. 
 
 A tenant is not responsible for taxes, unless 
 it is so stated in the lease. 
 
 The tenant may underlet as much of the 
 property as he desires, unless it is expressly 
 forbidden in the lease. Tenants at will cannot 
 underlet. 
 
 A married woman cannot lease her property 
 under the common law, but this provision is re- 
 moved by statute in most of the States. A hus- 
 band cannot make a lease which will bind his 
 wife’s property after his death. 
 
 A lease made by a minor is not binding after 
 the minor has attained his majority. It binds 
 the lessee, however, unless the minor should 
 release him. Should the minor receive rent 
 after attaining his majority, the lease will be 
 thereby ratified. A leas© given by a guardian 
 will not extend beyond the majority of the 
 ward. 
 
 A new lease renders void a former lease. 
 
 In case there are no writings, the tenancy be- 
 gins from the day possession is taken; where 
 there are writings and the time of commence- 
 ment is not stated, the tenancy will be held to 
 commence from the date of said writings. 
 
 Leases on mortgaged property, whereon the 
 mortgage was given prior to the lease, termin- 
 ate when the mortgage is foreclosed. 
 
 Where a tenant assigns his lease, even with 
 the landlord’s consent, he will remain liable for 
 the rent unless his lease is surrendered or can- 
 celed. 
 
 There are many special features of the law of 
 landlord and tenant in relation to agricultural 
 tenancy. Generally an outgoing tenant cannot 
 sell or take away the manure. A tenant whose 
 estate has terminated by an uncertain event 
 which he could neither foresee nor control is 
 entitled to the annual crop which he sowed 
 
 while his estate continued, by the law of emble- 
 ments. He may also, in certain cases, take the 
 emblements or annual profits of the land after 
 his tenancy has ended, and, unless restricted by 
 some stipulation to the contrary, may remove 
 such fixtures as he has erected during his occu- 
 pation for convenience, profit or comfort; for, 
 in general, what a tenant has added he may 
 remove, if he can do so without injury to the 
 premises, unless he has actually built it in so as 
 to make it an integral part of what was there 
 originally. 
 
 The following are immovable fixtures: Agri- 
 cultural erections, fold-yard walls, cart house, 
 barns fixed in the ground, beast house, carpen- 
 ter shop, fuel house, pigeon house, pineries 
 substantially fixed, wagon house, box borders 
 not belonging to a gardener by trade, flowers, 
 trees, hedges, ale-house bar, dressers, partitions, 
 locks and keys, benches affixed to the house, 
 statue erected as an ornament to grounds, sun 
 dial, chimney piece not ornamental, closets 
 affixed to the house, conduits, conservatory 
 substantially affixed, doors, fruit trees if a tenant 
 be not a nurseryman by trade, glass windows, 
 hearths, millstones, looms substantially affixed 
 to the floor of a factory, threshing-machines 
 fixed by bolts and screws to posts let into the 
 ground. 
 
 DON’T occupy premises until a written lease 
 is in your possession, and don’t depend on 
 promises of a landlord unless they are part of 
 such lease. 
 
 DON’T accept a married woman as tenant 
 unless the law of the State permit her to make 
 an executory contract. 
 
 DON’T think that you can legally eject sub- 
 tenants unless you have given them notice of 
 the tenant’s forfeiture of his lease. 
 
 DON’T make such improvements in premises 
 occupied by you as the law would regard as im- 
 movable fixtures, unless you are willing to turn 
 them over to the landlord when your lease ex- 
 pires. A building erected on foundations sunk 
 into the ground would become part of the realty 
 and thus belong to the landlord. 
 
 DON’T think, however, that you have no 
 right to remove trade fixtures erected by you. 
 
 DON’T accept less than thirty days’ notice 
 when you rent by the month. 
 
 DON’T forget that where premises are let for 
 illegal use the law will not aid you in collecting 
 arrears for rent. 
 
 Law Relating to Farms, Etc. 
 
 In a deed to agricultural property the bound- 
 aries should be clearly determined. The ques- 
 tion, What does the farmer get? is answered 
 by these boundaries, and the deed to a farm 
 always includes the dwelling houses, barns and 
 
LEGAL ADVICE 
 
 49 
 
 other improvements thereon belonging to the 
 grantor, even though these are not mentioned. 
 It also conveys all the fences standing on the 
 farm, but all might not think it also included 
 the fencing- stuff, posts, rails, etc., which had 
 once been used in the fence, but had been taken 
 down and piled up for future use again in 
 the same place. But new fencing material, just 
 bought, and never attached to the soil, would 
 not pass. So piles of hop poles, stored away, if 
 once used on the land, and intended to be again 
 so used, have been considered a part of it, but 
 loose boards or scaffold poles, merely laid across 
 the beams of a barn and never fastened to it, 
 would not be, and the seller of the farm might 
 take them away. Standing trees, of course, also 
 pass as part of the land ; so do trees blown down 
 or cut down, and still left in the woods where 
 they fell, but not if cut and corded up for sale; 
 the wood has then become personal property. 
 
 If there be any manure in the barnyard or in 
 the compost heap on the field, ready for imme- 
 diate use, the buyer ordinarily, in the absence 
 of any contrary agreement, takes that also as 
 belonging to the farm, though it might not be 
 so if the owner had previously sold it to some 
 other party, and had collected it together in a 
 heap by itself, for such an act might be a tech- 
 nical severance from the soil, and so convert 
 real into personal estate; and even a lessee of a 
 farm could take away the manure made on the 
 place while he was in occupation. Growing 
 crops also pass by the deed of a farm unless 
 they are expressly reserved, and when it is not 
 intended to convey those it should be so stated 
 in the deed itself; a mere oral agreement to that 
 effect would not be, in most States, valid in law. 
 Another mode is to stipulate that possession is 
 not to be given until some future day, in which 
 case the crops or manures may be removed 
 before that time. 
 
 An adjoining road is, to its middle, owned by 
 the farmer whose land is bound, unless there are 
 reservations to the contrary in the deeds through 
 which he derives title. But this ownership is sub- 
 ject to the right of the public to the use of the road. 
 
 If a tree grows so as to come over the land of 
 a neighbor, the latter may cut away the parts 
 which so come over, for he owns his land and 
 all that is above or below it. If it be a fruit 
 tree he may cut every branch or twig which 
 comes over his land, but he cannot touch the 
 fruit which falls to the land. The owner of the 
 tree may enter peaceably upon the land of the 
 neighbor and take up the branches and fruit. 
 
 Lien Laws. 
 
 Any one who, as contractor, sub-contractor or 
 laborer, performs any work, or furnishes any 
 materials, in pursuance of, or in conformity 
 
 with, any agreement or contract with the owner, 
 lessee, agent or one in possession of the pro- 
 perty, toward the erection, altering, improving 
 or repairing of any building, shall have a lien 
 for the value of such labor or materials on the 
 building or land on which it stands to the extent 
 of the right, title and interest of the owner, 
 lessee or person in possession at the time of the 
 claimant’s filing his notice with the clerk of the 
 county court. Such lien is called a mechanic’s 
 lien. 
 
 The notice should be filed within thirty days 
 after completion of the work or the furnishing 
 of the materials, and should state the residence 
 of the claimant, the amouut claimed, from whom 
 due, when due, and to whom due, the name of 
 the person against whom claimed, the name of 
 the owner, lessee or person in possession of the 
 premises, with a brief description of the latter. 
 
 Liens cease in one year after the filing of 
 the notice, unless an action is begun, or the 
 lien is continued by an order of court. 
 
 The following classes of persons are gener- 
 ally entitled to lien: 1. Bailees, who may per- 
 form labor and services, on the thing bailed, al 
 the request of the bailor. 2. Innkeepers, upon 
 the baggage of guests they have accommo- 
 dated. 3. Common carriers, upon goods 
 carried, for the amount of their freight and 
 disbursements. 4. Yendors, on the goods sold, 
 for payment of the price where no credit has 
 been expressly promised or implied. 5. Agents, 
 upon goods of their principals, for advance- 
 ments for the benefit of the latter. 6. All 
 persons are entitled to the right of lien who 
 are compelled by law to receive property and 
 bestow labor or expense on the same. 
 
 The right of lien may be waived: 1. By 
 
 express contract. 2. By neglect. 3. By new 
 agreement. 4. By allowing change of pos- 
 session. 5. By surrendering possession. 
 
 The manner of the enforcement of a lien, 
 whether it be an innkeeper’s, agent’s, carrier’s, 
 factor’s, etc., depends wholly upon the nature 
 and character of the lien. 
 
 DON’T purchase real estate unless the 
 records have been thoroughly searched for all 
 liens known to the law, or until all notices of 
 action against the same have been discharged. 
 
 DON’T think that you have no right to sell 
 perishable property on which you have a lien. 
 Your lien will attach to the proceeds. 
 
 DON’T foreclose a lien without proper 
 notice. 
 
 DON’T make payments to a contractor 
 before you have full knowledge of all liens 
 filed. 
 
 DON’T forget that liens take precedence 
 according to priority, and that interest always 
 runs on a judgment. 
 
60 
 
 LEGAL ADVICE 
 
 Deeds— Transfer of Property. 
 
 A deed is a writing by which lands, tene- 
 ments or hereditaments are conveyed, sealed 
 and delivered. It must be written or printed 
 on parchment or paper; the parties must be 
 competent to contract ; there must be a proper 
 object to grant ; a sufficient consideration ; an 
 agreement properly declared; if desired, it 
 must have been read to the party executing 
 it; it must be signed and sealed; attested by 
 witnesses, in the absence of any statute regula- 
 tion to the contrary; properly acknowledged 
 before a competent officer; and recorded 
 within the time and in the office prescribed by 
 the State wherein executed. 
 
 The maker of a deed is the grantor; the 
 party to whom it is delivered, the grantee. 
 If the grantor have a wife, she must, in the 
 absence of a statute to the contrary, sign and 
 acknowledge the deed; otherwise, after the 
 husband's death, she may claim the use of one- 
 third, during her life. 
 
 By a general warranty deed the grantor 
 covenants to insure the lands against all 
 persons whatsoever; by a special warranty 
 deed he warrants only against himself and 
 those claiming under him. In deeds made by 
 executors, administrators or guardians there is 
 generally no warranty. A quit-claim deed 
 releases all the interest which the grantor has, 
 in the land, whatever it may be. 
 
 A deed of trust is given to a person called a 
 trustee, to hold in fee simple, or otherwise, for 
 the use of some other person who is entitled to 
 the proceeds, profits or use. 
 
 A deed may be made void by alterations 
 made in it after its execution; by the disagree- 
 ment of the parties whose concurrence is 
 necessary; or by the judgment of a competent 
 tribunal. 
 
 Interlineations or erasures in a deed, made 
 before signing, should be mentioned in a note, 
 and witnessed in proper form. After the 
 acknowledgment of a deed the parties have no 
 right to make the slightest alteration. An 
 alteration of a deed after execution, if made in 
 favor of the grantee, vitiates the deed. If 
 altered before delivery, such alteration destroys 
 the deed as to the party altering it. 
 
 Abstracts of title are brief accounts of all the 
 deeds upon which titles rest, and judgments 
 and instruments affecting such titles. 
 
 The evidences of title are usually convey- 
 ances, wills, orders or decrees of courts, judg- 
 ments, judicial sales, sales by officers appointed 
 by law, acts of the Legislature and of Con- 
 gress. 
 
 DON’T accept a deed unless all the follow- 
 ing conditions are complied with: 1. It must 
 
 be signed, sealed and witnessed. 2. Inter- 
 lineations must be mentioned in the certificate 
 of acknowledgment. 3. All the partners must 
 join in a deed from a partnership. 4. A deed 
 from a corporation should bear the corporate 
 seal and be signed by officers designated in the 
 resolution of the directors authorizing it. 5. 
 A deed from a married woman should be 
 joined in by the husband. 6. A deed from an 
 executor should recite his power of sale. 7. 
 The consideration must be expressed. 
 
 DON’T deed property to your wife direct. 
 A deed to your wife does not cut off obligations 
 contracted previously. 
 
 DON’T pay consideration money on a con- 
 veyance of real estate until the record has been 
 searched to the moment of passing title, and 
 unless you know of your own knowledge that 
 no judgments, mortgages or tax liens are out- 
 standing against the property. 
 
 DON’T delay in having a deed or mortgage 
 recorded. 
 
 DON’T attempt to give a better title than 
 you have yourself. 
 
 Mortgages. 
 
 A mortgage is a conveyance of property, 
 either real or personal, to secure payment of a 
 debt. When the debt is paid the mortgage 
 becomes void and of no value. In real estate 
 mortgages the person giving the mortgage 
 retains possession of the property, receives 
 all the debts and other profits, and pays all 
 taxes and other expenses. The instrument must 
 be acknowledged, like a deed, before a proper 
 public officer, and recorded in the office of the 
 county clerk or recorder, or whatever officer's 
 duty it is to record such instruments. All 
 mortgages must contain a redemption clause 
 and must be signed and sealed. The time when 
 the debt becomes due, to secure which the 
 mortgage is given, must be plainly set forth, and 
 the property conveyed must be clearly described, 
 located and scheduled. 
 
 Some mortgages contain a clause permitting 
 the sale of the property without decree of court 
 when a default is made in the payment either of 
 the principal sum or the interest. 
 
 A foreclosure is a statement that the property 
 is forfeited and must be sold. 
 
 When a mortgage is assigned to another 
 person, it must be for a valuable consideration : 
 and the note or notes which it was given to 
 secure must be given at the same time. 
 
 If the mortgaged property, when foreclosed 
 and brought to sale, brings more money than is 
 needed to satisfy the debt, interest and costs, the 
 surplus must be paid to the mortgagor. 
 
 Satisfaction of mortgages upon real or per- 
 sonal property may be either — 
 
LEGAL ADVICE 
 
 51 
 
 1. By an entry upon the margin of the record 
 thereof, signed by the mortgagee or his attorney, 
 assignee or personal representative, acknowl- 
 edging the satisfaction of the mortgage, in the 
 presence of the recording officer; or — 
 
 2. By a receipt indorsed upon the mortgage, 
 signed by the mortgagee, his agent or attorney, 
 which receipt may be entered upon the margin 
 of the record; or — 
 
 3. It may be discharged upon the record thereof 
 whenever there is presented to the proper officer 
 an instrument acknowledging the satisfaction of 
 such mortgage, executed by the mortgagee, his 
 duly authorized attorney in fact, assignee or 
 personal representative, and acknowledged in 
 the same manner as other instruments affecting 
 real estate. 
 
 Chattel mortgages are mortgages on personal 
 property. Most of the rules applicable to 
 mortgages on real estate apply also to those on 
 personal property, though in some States there 
 are laws regulating personal mortgages. Any 
 instrument will answer the purpose of a chattel 
 mortgage which would answer as a bill of sale, 
 with a clause attached providing for the avoid- 
 ance of the mortgage when the debt is paid. 
 
 A chattel mortgage will not cover property 
 subsequently acquired by the mortgagor. 
 Mortgages of personal property should contain 
 a clause providing for the equity of redemption. 
 A mortgagee may sell or transfer his mortgage 
 to another party for a consideration, but such 
 property cannot be seized or sold until the 
 expiration of the period for which the mortgage 
 was given. Mortgages given with intent to 
 defraud creditors are void. 
 
 DON’T lose any time in having a mortgage 
 properly recorded. 
 
 DON’T pay installments on chattel mortgages 
 unless the same are indorsed thereon. 
 
 DON’T lose sight of the fact that a chattel 
 mortgage is a conditional bill of sale. 
 
 DON’T accept a chattel mortgage the term 
 whereof is for more than a year. 
 
 DON’T neglect to have a chattel mortgage 
 signed, sealed and witnessed, and don’t fail to 
 see to it that the schedule contains every article 
 embraced under it. 
 
 DON’T fail to see to it that goods or chattels 
 mortgaged to you are properly insured. 
 
 DON’T suppose that a chattel mortgage is 
 valid when the debt to be secured by it is not. 
 
 DON’T give a chattel mortgage payable on 
 demand unless you are prepared to forfeit the 
 chattels at any moment. 
 
 DON’T think that destruction by fire or other- 
 wise of the chattels mortgaged wipes out the debt. 
 
 DON’T forget that foreclosure in the case of a 
 chattel mortgage is unnecessary except to cut 
 off claims of other creditors. 
 
 Assignments. 
 
 An assignment is a transfer of property made 
 in writing. In effect it is passing to another 
 person all of one’s title or interest in any sort of 
 real or personal property, rights, actions or 
 estates. However, some things are not assign- 
 able; an officer’s pay or commission, a judge’s 
 salary, fishing claims, Government bounties, or 
 claims arising out of frauds or torts. Personal 
 trusts cannot be assigned, as a guardianship or 
 the right of a master in his apprentice. 
 
 Unlike many other legal devices, the holder 
 of an assignment is not bound to show that a 
 valuable consideration was given. The owner of 
 a cause of action may give it away if he pleases, 
 and in the positive absence of evidence to the 
 contrary the court will presume that the assign- 
 ment was for a sufficient consideration. 
 
 Proof will be called for only when it appears 
 that the assignment was a mere sham or fraud- 
 ulent. No formality is required by law in an 
 assignment. Any instrument between the con- 
 tracting parties which goes to show their inten- 
 tion to pass the property from one to another 
 will be sufficient. It may be proved, for instance, 
 by the payee of a note, that he indorsed (or 
 delivered without indorsement) the note to the 
 assignee, and this is sufficient evidence of 
 assignment. 
 
 In every assignment of an instrument, even 
 not negotiable, the assignee impliedly warrants 
 the validity of the instrument and the obliga- 
 tion of the third party to pay it. He warrants 
 that there is no legal defense against its 
 collection arising out of his connection with 
 the parties; that all parties were legally able 
 to contract, and that the amount is unpaid. 
 
 An assignment carries with it all the 
 collateral securities and guaranties of the 
 original debt, even though they are not men- 
 tioned in the instrument. 
 
 Where property is assigned for the benefit 
 of creditors, its actual transfer to the assignee 
 must be made immediately. When an assign- 
 ment is made under the common law, the 
 assignor may prefer certain creditors ; but in a 
 State where this sort of an assignment is 
 governed by statute, no preference can be 
 shown. An assignment for the benefit of 
 creditors covers all of the assignor’s property, 
 ■wherever or whatever it may be, that is not 
 exempt from execution. 
 
 When insured property is sold the insurance 
 policy should be assigned. This can only be 
 done with the consent of the insurer, and that 
 consent must be at once obtained. 
 
 Correct schedules of the property assigned 
 should accompany and be attached to every 
 assignment. 
 
 U. OF ILL 
 
52 
 
 LEGAL ADVICE 
 
 Inns, Hotels and Boarding-houses. 
 
 An inn, or hotel, is a place of entertainment 
 for travelers. If an innkeeper opens his house 
 for travelers, it is an implied engagement to 
 entertain all persons who travel that way, and 
 upon this universal assumption an action will 
 lie against him for damages if he, without 
 good reason, refuses to admit a traveler. 
 
 Innkeepers are responsible for the safe 
 custody of the goods of their guests, and can 
 limit their liability only by an express agree- 
 ment or special contract with their guests; 
 but if goods are lost through negligence of the 
 owner himself the innkeeper s liability ceases. 
 An innkeeper may retain the goods of his guest 
 until the amount of the guest's bill has been 
 paid. 
 
 A boarding-house is not an inn, nor is a 
 coffee-house or eating-room. A boarding- 
 house keeper has no lien on the goods of a 
 boarder, except by special agreement, nor is 
 he responsible for their safe custody. He 
 is liable, however, for loss caused by the 
 negligence of his servants. An innkeeper is 
 liable for loss without such negligence. 
 
 Bonds. 
 
 A written instrument, admitting an obliga- 
 tion on the part of the maker to pay a certain 
 sum of money to another specified person at a 
 fixed time, for a valuable consideration, is called 
 a bond. The obligor is the one giving the 
 bond; the beneficiary is called the obligee. 
 This definition applies to all bonds, but gener- 
 ally these instruments are given to guarantee 
 the performance or non-performance of certain 
 acts by the obligor, which being done or left 
 undone, as the case may be, the bond becomes 
 void, but if the conditions are broken it remains 
 in full force. As a rule, the bond is made oat 
 for a sum twice the amount of any debt which 
 is apt to be incurred by the obligor under its 
 conditions, the statement being set forth that 
 the sum named is the penalty, as liquidated or 
 settled damages, in the event of the failure of 
 the obligor to carry out the conditions. 
 
 An act of Providence, whereby the accomplish- 
 ment of a bond is rendered impossible, relieves 
 the obligor of all liability. 
 
 A bond for the payment of money differs 
 from a promissory note only in having a seal. 
 
 Bills of Sale. 
 
 A bill of sale is a formal written conveyance 
 of personal property. If the property is deliv- 
 ered when sold, or if part of the purchase-money 
 is paid, a written instrument is not necessary to 
 make the conveyance, but it is convenient evi- 
 dence of the transfer of title. But. to protect 
 
 the interests of the purchaser against the 
 creditors of the seller, the bill is not sufficient of 
 itself: there should also be a delivery of the 
 property. If an actual and continued change of 
 possession does not accompany the sale it is void 
 as against the creditors of the seller and subse- 
 quent purchasers and mortgagees in good faith, 
 unless the buyer can show that his purchase was 
 made in good faith, without intent to defraud, 
 and that there was some good reason for leaving 
 the property in the hands of the seller. 
 
 Guaranty 
 
 Is an assurance made by a second party that his 
 principal will perform some specific act. For 
 instance, A gives B a note, and C by indorsing 
 the instrument guarantees to B that A will pay 
 it at maturity. C is the guarantor. His 
 liability is special, and if B renews the note 
 when it becomes due he is no longer liable. A 
 guaranty for collection is a very different thing 
 from a guaranty of payment. The first war- 
 rants that the money is collectible; the latter, 
 that it will be paid at maturity. In the first 
 case the party guaranteed must be able to prove 
 that due diligence was employed in attempting 
 to collect the money; in the second, no such 
 proof is necessary. The only form necessary in 
 guaranteeing a note is writing one's name across 
 the back of it — a process commonly called 
 indorsing. 
 
 Corporations. 
 
 Several persons joining together for the ac- 
 complishment of any business or social purpose 
 can legally organize themselves into a corpora- 
 tion. a form of partnership which combines the 
 resources of all, and yet gives a limited pecuni- 
 ary liability, amounting only to the amount of 
 stock owned by each stocMiolder. In the States, 
 the legislature of each Commonwealth enjoys 
 the power of regulating the corporations, and in 
 the Territories this power is, of course, vested 
 in the General Government. The actual cost of 
 organization amounts to something less than 
 $10, most of which is in fees to the Secretary of 
 State. When the stock has been subscribed a 
 meeting is called, and each shareholder casts a 
 vote for every share which lie owns or holds a 
 proxy for, for each person who is to be elected 
 director, or he may give one director as many 
 votes as the number of shares he is voting, 
 multiplied by the number of directors to be 
 elected, amounts to, or distribute his votes as he 
 chooses. Thus, if he owns ten shares of stock 
 and there are six directors to be elected, he has 
 sixty votes, which he can give, either ten for 
 each director, or twenty for each of three, or 
 sixty for one. or in any other way that he sees 
 fit, so that his whole vote will not be more than 
 
LEGAL ADVICE 
 
 53 
 
 sixty votes. These directors meet as soon after 
 the election as possible and choose a president, 
 vice-president, secretary and treasurer, where- 
 upon the corporation is ready for business. 
 
 The law in all the States on the subject of in- 
 corporating companies is very similar, and the 
 necessary forms are to be obtained usually from 
 the Secretary of State. 
 
 Wills and How to Make Them. 
 
 Every description of property, whether real 
 or personal, may be given by will. In the case 
 of persons dying owing debts, however, the law 
 gives to the executors sufficient of the personal 
 property of the deceased to pay off all existing 
 indebtedness, irrespective of the terms of the 
 will; and where the personal property is not 
 sufficient for this purpose, real property may be 
 so appropriated. 
 
 Property may be bequeathed by will to all 
 persons, including married women, infants, luna- 
 tics, idiots, etc. 
 
 Wills may be made by any person not dis- 
 qualified by age or mental incapacity. Generally 
 speaking, a person must have attained the age 
 of twenty-one years before he or she can make a 
 valid will of lands, and the same age, in many 
 States, is required for a will of solely personal 
 property. 
 
 In New York males of eighteen and females 
 of sixteen are competent to bequeath personal 
 property. “Sound and disposing mind and 
 memory ” are always essential to the validity of 
 any will. For this reason, idiots, lunatics, in- 
 toxicated persons (during intoxication), and 
 persons of unsound or weak minds, are incom- 
 petent to make wills. A will procured by fraud 
 is also invalid, although the testator be fully com- 
 petent to make a valid will. All wills must be in 
 writing, except those made by soldiers in active 
 service during war, and by sailors while at sea. 
 Such persons may make a verbal or nuncupa- 
 tive will, under certain restrictions, as to wit- 
 nesses, etc. No particular form of words is 
 required. 
 
 A valid will must be subscribed or signed by 
 the testator, or some one for him, in his 
 presence, and at his request. The signature 
 must be affixed in the presence of each of the 
 witnesses. In case the will be signed by some 
 one for him, the testator must acknowledge the 
 signature to be his own in presence of the wit- 
 nesses. The testator must declare to each of 
 the subscribing witnesses that the instrument is 
 his “ last will and testament.” This is of the 
 utmost importance, and is called the “publica- 
 tion.” There must be at least two (three are 
 required in some of the States) subscribing, 
 witnesses, who must act as such at the testator’s 
 request, or at the request of some one in his 
 
 presence. The subscribing witnesses must not 
 be beneficially interested in the provisions of the 
 will. These witnesses must all sign the will in 
 the presence of the testator, and (in New York 
 and some of the other States) in the presence of 
 each other. 
 
 A codicil is an appendix annexed to the will 
 after its execution, whereby the testator makes 
 some change in, or addition to, his former dis- 
 position, and must be signed, published and 
 attested in the same manner as the original 
 will. 
 
 The revocation of a will may be express or 
 implied. Express, by the execution of a new 
 and later will, or by the intentional destruction 
 of the old one, or by a formal written revocation, 
 signed and witnessed in the same manner as the 
 will itself. An implied revocation is wrought 
 by the subsequent marriage of the testator and 
 the birth of children, or by either. 
 
 DON’T leave anything uncertain in a will, 
 and don’t neglect to declare it to be your last 
 will and testament. 
 
 DON’T make a will without two (better 
 three) witnesses, none of whom must be 
 interested in it. See that each witness writes 
 his full name and address. 
 
 DON’T make a new will unless you destroy 
 or revoke the old one, and don’t add a codicil 
 unless it is executed in the same way as the 
 original will. 
 
 DON’T neglect to make a new will if you 
 mortgage or sell property devised or bequeathed 
 in a prior one. 
 
 DON’T make a will which does not provide 
 for children that may be born. 
 
 DON’T will property to a corporation whose 
 charter does not permit it to take by devise or 
 bequest. 
 
 DON’T fail to say “ bequeath ” for personal 
 and “ devise” for real property. 
 
 Heirship to Property Not 
 Bequeathed. 
 
 In England, where the policy is to keep 
 landed estates undivided, the law of primogeni- 
 ture prevails, giving to the eldest son and his 
 descendants superior rights to the property. In 
 case of default, the second son and his descend- 
 ants become the heirs, and s>o on. If there be 
 only daughters, they inherit equally. 
 
 In the United States the property would be 
 divided among the heirs as follows: (1) To the 
 children. These, if of equal degree, receive the 
 property in equal shares. If of unequal degree, 
 the more remote descendants take the share that 
 would have belonged to their parents, if living. 
 Thus : A, B and 0 are children of the testator, 
 and of these B and 0 are living and A is dead, 
 at the testator’s death. The estate, after paying 
 
54 
 
 LEGAL ADVICE 
 
 all debts, will be divided into three equal parts, 
 the descendants of A, together, receiving one- 
 third, and B and 0 each another third; but in 
 case A left no descendants, then B and 0 each 
 will be awarded one-half of the property. ( 2 ) If 
 there are no descendants the parents of the 
 testator would receive the estate, the father 
 being sometimes preferred to the mother. ( 3 ) If 
 parents are not living, the brothers and sisters 
 of the testator would take the property, sharing 
 equally. If one or more of the brothers or 
 sisters had died, their children would receive the 
 share that would have descended to their parent. 
 (4.) Grandparents would be next claimants, 
 after which (5) uncles and aunts, and after 
 them ( 6 ) their children, and so on. In case no 
 heirs are found, the property inures to the State. 
 
 The above principles are stated as generally 
 recognized in the laws of the several States. As 
 these laws, however, vary, full information can 
 only be obtained from the statutes of the several 
 States. 
 
 Legacies and the Duties of Executors 
 and Administrators. 
 
 A legacy is a gift or bequest of personal 
 property by will or testament. Legacies are of 
 three kinds: General, specific, and demonstra- 
 tive. 
 
 A general legacy does not amount to a be- 
 quest of any particular portion of, or article 
 belonging to, the personal estate of the testator, 
 as distinguished from all others of the same 
 kind; as a bequest of a sum of money, or a 
 horse. 
 
 A .specific legacy is a bequest of property 
 specifically designated, so as to be definitely 
 distinguished from the rest of the testator’s 
 estate; as, a bequest of all the money contained 
 in a certain box, or the horse in the testator’s 
 stable. 
 
 A demonstrative legacy is a bequest of a cer- 
 tain amount of money to be paid out of a par- 
 ticular fund; as, a bequest of $500 to be paid 
 out of the proceeds of the sale of certain prop- 
 erty. 
 
 An executor should first extinguish all the 
 lawful debts of the testator, and for this purpose 
 all the personal property may be applied, if 
 necessary, even though some of it has been be- 
 queathed in specific legacies. After the debts 
 are paid, the specific legacies are next to be sat- 
 isfied; then the demonstrative legacies; and 
 lastly, the general legacies. If there be insuffi- 
 cient assets to satisfy any of the legacies in 
 either of these three classes successively, those 
 in the same class will be paid ratably and in 
 proportion, and subsequent classes will fail en- 
 tirely. 
 
 Residuary legatees take subject to all other 
 legacies. A residuary legatee is one to whom is 
 bequeathed “ all the rest, residue and remainder” 
 of an estate. 
 
 Specific and general legacies are subject to 
 ademption; thus, if the testator bequeath “the 
 horse in his stable,” and at the time of his death 
 has no horse, the legacy fails entirely and is 
 said to be “ adeemed.” Or, if the legacy be- 
 queaths the furniture in a certain specified 
 house, and the testator remove the furniture to 
 another house, the legacy is adeemed. 
 
 Legacies are vested, or contingent. A vested 
 legacy is one where the legatee acquires an ab- 
 solute present right to present or future enjoy- 
 ment. A contingent legacy is one where the 
 right of enjoyment depends upon some contin- 
 gency; as, a gift to a child if he attains the age 
 of twenty-one years. A cumulative legacy is 
 one additional to a previous legacy contained in 
 the same will. 
 
 In New York, and several other States, a leg- 
 acy given to a subscribing witness of a will is 
 void. An executor may be a legatee. It is also 
 provided that “no person having a husband, 
 wife, child, or parent, shall bequeath 'to a cor- 
 poration more than one-half of his personal 
 estate after the payment of his debts.” 
 
 Legacies are not required to be paid in less 
 than one year from the time of the testator’s 
 death. 'This time is allowed to the executor to 
 enable him to ascertain the nature and value of 
 the property, the full liabilities of the testator, 
 and to collect the assets. 
 
 A legacy to an infant should not be paid 
 except under order of the court, and such order 
 will be governed by the laws of the State. 
 
 DON’T become an executor or administrator 
 unless you are willing and have time to attend 
 to the duties, and don’t enter upon a trust until 
 you thoroughly understand your duties and 
 powers. 
 
 DON’T mix trust and personal funds. 
 
 DON’T pay out a dollar of trust money 
 without proper vouchers, and don’t fail to keep 
 accurate accounts. 
 
 DON’T liquidate any claim until you have 
 the whole estate in hand. 
 
 DON’T pay a bequest before the time fixed in 
 the will without deducting interest. 
 
 DON’T give a promissory note as executor or 
 administrator. 
 
 DON’T execute a contested will, or com- 
 promise a claim due an estate, without the 
 advice and consent ot the court. 
 
 DON’T incur any other expenses than those 
 of the burial until the will is properly probated, 
 but do not hesitate to sell perishable property. 
 
LEGAL ADVICE 
 
 The Right of Dower. 
 
 Dower is one-third part of the husband’s 
 estate, and in general cannot be destroyed by 
 the mere act of the husband. Hence, in the 
 sale of real estate by the husband, his wife must, 
 with the husband, sign the conveyance to make 
 the title complete to the purchaser. In the 
 absence of such signature, the widow can claim 
 full dower rights after the husband’s death. 
 Creditors, also, seize the property subject to 
 such dowry rights. 
 
 The husband in his will sometimes gives his 
 wife property in lieu of dowry. In this case 
 she may, after his death, elect to take either 
 such property or her dower; but she cannot 
 take both. While the husband lives the wife’s 
 right of dower is only inchoate ; it cannot be 
 enforced. Should he sell the land to a stranger, 
 she has no right of action or remedy until his 
 death. 
 
 In all cases the law of the State in ivhich the 
 land is situated governs it, and, as in the case 
 of heirship, full information must be sought for 
 in the statute which is applicable. 
 
 Marriage and Divorce. 
 
 Marriage may be entered into by any two 
 persons, with the following exceptions : Idiots, 
 persons of unsound mind, persons related by 
 blood or affinity within certain degrees pro- 
 hibited by law, infants under the age of con- 
 sent, which varies in the different States, and 
 persons already married and not legally divorced. 
 
 The violation of the marriage vow is cause for 
 absolute divorce in all the States and Territories, 
 excepting South Carolina and New Mexico, 
 which have no divorce laws. 
 
 Physical inability is a cause in all the States 
 except Cal., Conn., Dak., Ia., La., N. M., N. Y., 
 S. C., Tex. and Yt. In most of these States it 
 renders marriage voidable. 
 
 Willful desertion, one year, in Ark., Cal., Col., 
 Dak,, Fla., Ida., Kan., Ky., Mo., Mon., Nev., 
 Utah, Wis., W. T. and Wyo. 
 
 Willful desertion, two years, in Ala., Ariz., 
 111., Ind., Ia., Mich., Miss., Neb., Pa. and Tenn. 
 
 Willful desertion, three years, in Conn., Del., 
 Ga., Me., Md., Mass., Minn., N. H., N. J., O., 
 Ore., Tex., Yt. and W. Va. 
 
 Willful desertion, five years, in Ya. and R. I., 
 though the court may in the latter State decree 
 a divorce for a shorter period. 
 
 Habitual drunkenness, in all the States and 
 Territories, except Md., N. J., N. Y., N. C., Pa., 
 S. C., Tex., Yt., Ya. and W. Ya. 
 
 “Imprisonment for felony” or “conviction 
 of felony” in all the States and Territories 
 (with limitations), except Dak., Fla., Me., Md., 
 N. J., N. M., N. Y., N. C., S. C. and Utah. 
 
 65 
 
 “ Cruel and abusive treatment,” “ intolerable 
 cruelty,” “ extreme cruelty,” “repeated cruelty,” 
 or “ inhuman treatment,” in all the States and 
 Territories, except N. J., N. M., N. Y., N. C., 
 
 S. C., Ya. and W. Ya. 
 
 Failure by the husband to provide : one year 
 in Cal., Col., Dak., Nev. and Wyo.; two years 
 in Ind. and Ida.; no time specified in Ariz., 
 Mass., Mich., Me., Neb., R. I., Yt. and Wis. ; 
 willful neglect for three years in Del. 
 
 Fraud and fraudulent contract in Ariz., Conn., 
 Ga., Ida., Kan., Ky., O., Pa. and W. T. 
 
 Absence without being heard from: three 
 years in N. H. ; seven years in Conn, and Yt. ; 
 separation five years, in Ky. ; voluntary separa- 
 tion five years, in Wis. When reasonably 
 presumed dead by the court, in R. I. 
 
 “Ungovernable temper,” in Ky. ; “habitual 
 indulgence in violent and ungovernable temper,” 
 in Fla.; “cruel treatment, outrages or excesses 
 as to render their living together insupport- 
 able,” in Ark., Ky., La., Mo., Tenn. and Tex. ; 
 “indignities that render life burdensome,” 
 in Mo., Ore., Pa., Tenn., W. T. and Wyo. 
 
 In Ga. an absolute divorce is granted only 
 after the concurrent verdict of two juries at 
 different terms of the court. In N. Y. absolute 
 divorce is granted for but one cause, adultery. 
 
 All of the causes above enumerated are for 
 absolute or full divorce, and collusion and con- 
 nivance are especially barred, and also condo- 
 nation of violation of the marriage vow. 
 
 The courts of every State, and particularly 
 of New York, are very jealous of their juris- 
 diction, and generally refuse to recognize as 
 valid a divorce against oue of the citizens of 
 the State by the co*rt of another State, unless 
 both parties to the suit were subject at the 
 same time to the jurisdiction of the court 
 granting the divorce. 
 
 Previous Residence Required. - — Dak., 
 ninety days; Cal., Ind., Ida., Neb., Nev., N. M., 
 Tex. and Wyo., six months; Ala., Ariz., Ark., 
 Col., 111., Ia., Kan., Ky., Me., Miss., Minn., Mich., 
 Mo., Mont., N. H., O., Ore., Pa., Utah, Yt. 
 (both parties as husband and wife), W. Ya., W. 
 
 T. and Wis., one year; Fla., Md., N. C., R. I. 
 and Tenn., two years; Conn, and Mass, (if, 
 when married, both parties were residents; 
 otherwise five years), three years. 
 
 Remarriage. — There are no restrictions upon 
 remarriage by divorced persons in Conn., Ky., 
 111. and Minn. Defendant must wait two years 
 and obtain permission from the court in Mass. 
 The decree of the court may restrain the guilty 
 party from remarrying in Ya. Parties cannot 
 remarry until after two years, except by per- 
 mission of the court, in Me. In N. Y. the 
 plaintiff may remarry, but the defendant cannot 
 do so during the plaintiff’s lifetime, unless the 
 
56 
 
 LEGAL ADVICE 
 
 decree be modified or proof that five years 
 have elapsed, and that complainant has married 
 again and defendant’s conduct has been uni- 
 formly good. Any violation of this is punished 
 as bigamy, even though the other party has 
 been married. In Del., Pa. and Tenn., no wife 
 or husband divorced for violation of the mar- 
 riage vow can marry the particeps criminis 
 during the life of the former husband or wife, 
 nor in La. at any time; such marriage in La. 
 renders the person divorced guilty of bigamy. 
 
 Rights of Married Women. 
 
 Any and all property which a woman owns at 
 her marriage, together with the rents, issues 
 and profits thereof, and the property that comes 
 to her by descent, devise, bequest, gift or grant, 
 or which she acquires by her trade, business 
 labor, or services performed on her separate ac- 
 count, shall, notwithstanding her marriage, re- 
 main her sole and separate property, and may 
 be used, collected and invested by her in her 
 own name, and shall not be subject to the in- 
 terference or control of her husband, or be 
 liable for his debts, unless for such debts as 
 may have been contracted for the support of 
 herself or children by her as his agent. 
 
 A married woman may likewise bargain, sell, 
 assign, transfer and convey such property, and 
 enter into contracts regarding the same on her 
 separate trade, labor or business with the like 
 effect as if she were unmarried. Her husband, 
 however, is not liable for such contracts, and 
 they do not render him or his property in any 
 way liable therefor. She may also sue and be 
 sued in all matters having relation to her sole 
 and separate property in the same manner as if 
 she were sole. 
 
 In the following cases a married woman’s 
 contract may be enforced against her and her 
 separate estate: 1. When the contract is 
 
 created in or respecting the carrying on of the 
 trade or business of the wife. 2. When it re- 
 lates to or is made for the benefit of her sole or 
 separate estate. 3. When the intention to 
 charge the separate estate is expressed in the 
 contract creating the liability. 
 
 When a husband receives a principal sum of 
 money belonging to his wife, the law presumes 
 he receives it for her use, and he must account 
 for it, or expend it on her account by her au- 
 thority or direction, or that she gave it to him 
 as a gift. 
 
 If he receives interest or income and spends 
 it with her knowledge and without objection, a 
 gift will be presumed from acquiescence. 
 
 Money received by a husband from his wife 
 and expended by him, under her direction, on 
 his land, in improving the home of the family, 
 
 is a gift, and cannot be recovered by the wife, 
 or reclaimed, or an account demanded. 
 
 An appropriation by a wife, herself, of her 
 separate property to the use and benefit of her 
 husband, in the absence of an agreement to ° 
 repay, or any circumstances from which such 
 an agreement can be inferred, will not create 
 the relation of debtor and creditor, nor render 
 the husband liable to account. 
 
 Though no words of gift be spoken, a gift by 
 a wife to her husband may be shown by the 
 very nature of the transaction, or appear from 
 the attending circumstances. 
 s A wife who causelessly deserts her husband 
 is not entitled to the aid of a court of equity in 
 getting possession of such chattels as she has 
 contributed to the furnishing and adornment of 
 her husband’s house. Her legal title remains, 
 and she could convey her interest to a third 
 party by sale, and said party would have a good 
 title, unless her husband should prove a gift. 
 
 Wife’s property is not liable to a lien of a 
 sub-contractor for materials furnished to the 
 husband for the erection of a building thereon, 
 where it is not shown that the wife was notified 
 of the intention to furnish the materials, or a 
 settlement made with the contractor and given 
 to the wife, her agent or trustee. 
 
 The common law of the United States has 
 some curious provisions regarding the rights of 
 married women, though in all the States there 
 are statutory provisions essentially modifying 
 this law. As the law now stands the husband 
 is responsible for necessaries supplied to the 
 wife even should he not fail to supply them 
 himself, and is held liable if he turn her from 
 his house, or otherwise separates himself from 
 her without good cause. He is not held liable 
 if the wife deserts him, or if he turns her away 
 for good cause. If she leaves him through 
 good cause, then he is liable. If a man lives 
 with a woman as his wife, and so represents her, 
 even though this representation is made to one 
 who knows she is not, he is liable the same way 
 as if she were his wife. 
 
 Arbitration. 
 
 Arbitration is an investigation and deter- 
 mination of subjects of difference between per- 
 sons involved in dispute, by unofficial persons 
 chosen by the parties in question. 
 
 The general rule is that any person capable 
 of making a valid contract concerning the 
 subject in dispute may be a party to an arbi- 
 tration. Any matter which the parties may 
 adjust by agreement, or which may be made 
 the subject of a suit at law, may be determined 
 by arbitration. Crimes cannot be made the 
 subject matter of an arbitration. This matter 
 is regulated by statute in the different States. 
 
BUSINESS AND LEGAL FORMS 
 
 57 
 
 The Law of Finding. 
 
 The general rule is that the finder has a clear 
 title against every one but the owner. The 
 proprietor of a hotel or a shop has no right to 
 demand property of others found on his 
 premises. Such proprietor may make regula- 
 tions in regard to lost property which will bind 
 his employes,' but they cannot bind the 
 public. The finder has been held to stand in 
 the place of the owner, so that he was permitted 
 to prevail in an action against a person who 
 found an article which the plaintiff had origin- ■ 
 ally found, but subsequently lost. The police 
 have no special rights in regard to articles lost, 
 unless those rights are conferred by statute. 
 Receivers of articles found are trustees for the 
 owner or finder. They have no power in the 
 absence of special statute to keep an article 
 against the finder, any more than the finder has 
 to retain an article against the owner. 
 
 Bankruptcy. 
 
 Laws have been enacted in nearly all of the 
 States for the purpose of distributing the 
 property of an insolvent debtor ratably among 
 his creditors and discharging the debtor from 
 further liability. Proceedings may be instituted 
 by the debtor himself or by a creditor. As a 
 general rule, proceedings in one State are not 
 binding on a creditor residing in another State; 
 but if Congress were to pass a national bankrupt 
 
 BUSINESS AND 
 
 Short Form of Assignment of Written 
 Instrument. 
 
 Foe Value Received, I do hereby assign, 
 transfer and set over unto C D, and his assi gns, 
 all my right, title and interest in and to the 
 within written instrument, this. . . .day of. . . ., 
 A.D. 1894. A B. 
 
 Ordinary Rill of Exchange, or Draft at a 
 Time after Sight. 
 
 $250. Chicago, January 1, 1894. 
 
 Ten days after sight, pay to the order of W 
 F, two hundred and fifty dollars, for value 
 received, and charge the same to account of 
 To M. B. & Co., I J. H. C. & Co., 
 
 New York City, N.Y. ( Chicago, Illinois. 
 
 When a draft is payable at sight, commence 
 thus: 
 
 “At sight, pay,” etc. 
 
 General Form of Agreement. 
 
 This Ageeement, made this. . . .day of . . . 
 one thousand eight hundred and. . . ., between 
 
 law, this would annul all State laws on the 
 subject, and proceedings under the national law 
 would bind creditors in all the States and Ter- 
 ritories. 
 
 Insolvency proceedings are generally com- 
 menced by a petition to the judges of the court 
 of insolvency, setting forth among other things 
 the debtor’s inability to pay all his debts in full, 
 and his desire to surrender all his property for 
 the benefit of his creditors. 
 
 If satisfied of the truth of matters alleged in 
 the petition, the judge issues an order com- 
 manding the proper officer to take the debtor’s 
 property and hold it until a certain time, when 
 the creditors meet and choose an assignee. 
 
 The assignee then takes charge of the prop- 
 erty, turns it into money, and declares a divi- 
 dend for the creditors. 
 
 Pending the proceedings, the debtor may be 
 examined on oath for the purpose of making 
 him disclose all matters concerning his property 
 and the disposal thereof. 
 
 If the debtor has conformed to the insolvent 
 law in all respects he is entitled to a discharge 
 from his debts, which is given him by the judge 
 on the debtor’s obtaining the requisite assent 
 from the creditors. 
 
 In nearly all the States an insolvent debtor 
 may, with the consent of his creditors, and in 
 some States without such consent, assign all his 
 property to a trustee for the benefit of his 
 creditors, who converts it into money, dividing 
 it pro rata among the creditors. 
 
 LEGAL FORMS 
 
 A B, of . . . ., county of. . . ., and State of Eli 
 nois, of the first part, and G D, of . . . ., in said 
 county and State, of the second part — 
 
 Witnesseth, that the said A B, in considera- 
 tion of the covenants and agreements on the 
 part of the party of the second part hereinafter 
 contained, doth covenant and agree to and with 
 the said G D, that (here insert the agreement- 
 on the part of A B). 
 
 And the said C D, in consideration of the 
 covenants on the part of the party of the first 
 part, doth covenant and agree to and with the 
 said A B, that (here insert the agreement on 
 the part of C D). 
 
 In witness whereof, we have hereunto set our 
 hands and seals, the day and year first above 
 written. A B. [seal.] 
 
 CD. [seal.] 
 
 Common Form of Bond for Payment of 
 Money. 
 
 Know all men by these peesents, that I, A B, 
 of . . . . , in the county of . . . . , and State of Illi- 
 nois, am held and firmly bound unto 0 D, . 
 
58 
 
 BUSINESS AND LEGAL FORMS 
 
 of , in the county of . . . . , and State afore- 
 said, in the sum of .... dollars, to be paid to 
 the said 0 D, his executors, administrators and 
 assigns, to which payment, well and truly to be 
 made, I bind myself, my heirs, executors and 
 administrators, and every of them, firmly by 
 these presents. 
 
 Sealed with my seal, the day of . . . . , 
 
 A. D. 1894. 
 
 The condition of this obligation is such, that 
 if the above bound A B, his heirs, executors 
 and administrators, or either of them, shall well 
 and truly pay, or cause to be paid, unto the 
 said C D, his executors, administrators or 
 assigns, the just and full sum of .... dollars, 
 with interest thereon, at the yearly rate of .... 
 per cent, for the same, on or before the .... 
 day of . . . ., A. D. 1896, then this obligation to 
 be void and of no effect; otherwise to remain in 
 full force. A B. [seal.] 
 
 Form of Bill of Sale of Goods or Personal 
 Property. 
 
 Know ale men by these presents, that I, A B, 
 of . . . . , in the county of . . . . , and State of 
 Illinois, in consideration of the sum of .... dol- 
 lars, to me paid by C D, of . . . . , at and before 
 the sealing and delivery of these presents, the 
 receipt whereof is hereby acknowledged, have 
 bargained, sold and delivered, and by these 
 presents do bargain, sell and deliver unto the 
 said C D, the following goods and chattels, to- 
 wit: (Here insert a bill of particular goods sold 
 or personal property). 
 
 To have and to hold the said goods and chat- 
 tels unto the said C I), his executors, adminis- 
 trators and assigns, to his and their own proper 
 use and benefit forever. And I, the said A B, 
 for myself and my heirs, executors and admin- 
 istrators, do warrant and will defend the said 
 bargained premises unto the said C D, his 
 executors, administrators and assigns, from and 
 against all persons whomsoever. 
 
 In witness whereof, I have hereunto set my 
 hand and seal, this .... day of . . . . , A. D. 
 1894. A B. [seal.] 
 
 Form of Bond for a Deed. 
 
 Know all men by these presents, that I, A 
 
 B, of the county of . . . . , and State of Illinois, 
 am held and firmly bound unto C D, of the 
 county of . . . . , and State aforesaid, in the penal 
 sum of ... . dollars, to be paid unto the said E 
 F, his heirs, executors, administrators or 
 assigns, to which payment, well and truly to be 
 made, I bind myself, my heirs, executors and 
 administrators, and every of them, firmly by 
 these presents. 
 
 Sealed with my seal, this.... day of...., 
 A.D. 1890. 
 
 The condition of the above obligation is such 
 that whereas the above bounden A B has this 
 day bargained and sold to the said G D, his 
 heirs and assigns, for the sum of ... . dollars, 
 the following described lot or parcel of land, to- 
 wit: (here describe the land), which sum of 
 . . . .dollars is to be paid in manner following: 
 .... dollars at the ensealing and delivery here- 
 of, and .... dollars in . ... from the date hereof. 
 
 Upon the payment of the said sums being 
 made, at the time and in the manner aforesaid, 
 the said A B, for himself, his heirs, executors 
 and assigns, covenants and agrees, to and with 
 tjie said O D, his heirs and assigns, to execute 
 a good and sufficient deed of conveyance, in fee 
 simple, free from all incumbrance, with full and 
 proper covenants of warranty for the above 
 described premises. 
 
 Now, if the said A B shall well and truly 
 keep, observe and perform his said covenants 
 and agreements herein contained, on his part, 
 then this obligation to be void ; otherwise to 
 remain in full force and virtue. 
 
 A B. [seal.] 
 
 Power of Attorney. 
 
 Know all men by these presents, that I, A 
 B, of . . . . , in the county of .... , and State of 
 Illinois, have made, constituted and appointed, 
 and by these presents do make, constitute and 
 appoint, C D, of . . . . , to be my true and law- 
 ful attorney, for me and in my name, and for 
 my sole use, to (here state the specific purposes 
 of the power given), hereby giving and grant- 
 ing unto my said attorney full power and 
 authority in the premises to use all lawful 
 means in my name, and for my sole benefit, for 
 the purposes aforesaid. And generally to do 
 and perform all such acts, matters and things 
 as my said attorney shall deem necessary or 
 expedient for the completion of the authority 
 hereby given, as fully as I might and could do 
 if I were personally present; hereby ratifying 
 and confirming all the acts of my said attorney 
 or his substitutes, done by virtue of these 
 presents. 
 
 In witness whereof, I have hereunto set my 
 hand and seal, this .... day of . ...,A.D. 
 1896. A B. [seal.] 
 
 Warranty Deed. 
 
 The grantor (here insert name or names and 
 place of residence), for and in consideration of 
 (here insert consideration) in hand paid, con- 
 veys and warrants to (here insert the grantee’s 
 name or names) the following described real 
 estate (here insert description), situated in the 
 county of . . . . , in the State of Illinois. 
 
 Dated this .... day of . . . . , A.D. 18. . . 
 
 A B. [seal. ] 
 
BUSINESS AND LEGAL FORMS 
 
 59 
 
 Quit Claim Deed. 
 
 The grantor (here insert grantor’s name or 
 names and place of residence), for the considera- 
 tion of (here insert consideration), convey and 
 quitclaim to (here insert grantee’s name or 
 names) all interest in the following described 
 real estate (here insert description), situated in 
 the county of . . . . , in the State of Illinois. 
 
 Dated this .... day of . . . A.D. 18. . . 
 
 A B. [seal.] 
 
 Mortgage. 
 
 The mortgagor (here insert name or names) 
 mortgages and warrants to (here insert name or 
 names of mortgagee or mortgagees), to secure 
 the payment of (here recite the nature and 
 amount of indebtedness, showing when. due and 
 the rate of interest, and whether secured by 
 note or otherwise), the following described real 
 estate (here insert description thereof), situated 
 in the county of . . . . , in the State of Illinois. 
 
 AB. [seal.] 
 
 Dated this .... day of . . . ., A.D. 18. . . 
 
 Form of Certificate of Acknowledgment to 
 Deed or other Instrument. 
 
 State of (name of State), T 
 County of (name of County). ( 
 
 I (here give name of officer and his official 
 title) do hereby certify that (name of grantor, 
 and if acknowledged by wife, her name, and 
 add “ his wife,” ) personally known to me to be 
 the same person whose name is (or are) sub- 
 scribed to the foregoing instrument, appeared 
 before me this day in person, and acknowledged 
 that he (she or they) signed, sealed or delivered 
 the said instrument' as his (her or their) free 
 and voluntary act, for the uses and purposes 
 therein set forth. 
 
 Given under my hand and (private or official, 
 as the case may be) seal, this .... day of .... , 
 A.D. 18. . . 
 
 ( Signature of officer. ) [seal.] 
 Short Form of Lease. 
 
 This indenture, made this .... day of . . . . , 
 A.D. 18. . ., between A B, party of the first part, 
 and C D, party of the second part, witnesseth, 
 that the said party of the first part, in con- 
 sideration of the covenants of the party of the 
 second part, hereinafter set forth, do. . .by these 
 presents, lease to the party of the second part, 
 the following described property, to- wit: (here 
 describe the premises), in the county of . . . ., 
 
 and State of To have and to hold the 
 
 same, to the party of the second part, from the 
 .... day of . . . . , 18 . . , to the .... day of .... , 
 18 . . And the party of the second part, in 
 consideration of the leasing of said premises, 
 
 covenants and agrees to pay the party of the 
 first part, at . . . . , as rent for the same, the sum 
 of . . . ., payable as follows, to- wit: (Here set 
 forth the terms of payment. ) 
 
 And the party of the second part covenants 
 with the party of the first part that at the 
 expiration of the term of this lease . . he . . will 
 yield up the premises to the party of the first 
 part, without further notice, in as good condi- 
 tion as when the same were entered upon by 
 the party of the second part, loss by fire or 
 inevitable accident and ordinary wear excepted, 
 and that neither . . he . . nor .... legal representa- 
 tives will underlet said premises, or any part 
 thereof, or assign this lease, without the written 
 assent of the party of the first part first had 
 thereto. 
 
 And it is further expressly agreed between 
 the parties hereto, that if default shall be made 
 in the payment of the rent above reserved, or 
 any part thereof, or any of the covenants or 
 agreements herein contained to be kept by the 
 party of the second part, it shall be lawful for 
 the party of the first part or. ...legal repre- 
 sentatives, into and upon said premises, or any 
 part thereof, either with or without process of 
 law, to re-enter and re-possess the same at the 
 election of the party of the first part, and to 
 distrain for any rent that may be due thereon 
 upon any property belonging to the party of 
 the second part. And in order to enforce a 
 forfeiture for non-payment of rent, it shall not 
 be necessary to make a demand on the same day 
 the rent shall become due, but a failure to pay 
 the same at the place aforesaid, or a demand 
 and a refusal to pay on the same day or at any 
 time on any subsequent day, shall be sufficient ; 
 and after such default shall be made, the party 
 of the second part and all persons in possession 
 under. . . .shall be deemed guilty of a forcible 
 detainer of said premises under the statute. 
 
 And it is further covenanted and agreed 
 between said parties that (here set forth any 
 further stipulation agreed upon.) The cove- 
 nants herein shall extend to and be binding 
 upon the heirs, executors and administrators of 
 the parties to this lease. 
 
 Witness the hand and seals of said parties, 
 the day and year first above written. 
 
 A B. [seal.] 
 
 0 D. [seal.] 
 
 Form of Will. 
 
 I, A B, of . . . . , in the county of . . . . , and 
 State of Illinois, of the age of .... years, of 
 sound mind and memory, do make, publish and 
 declare this my last will and testament in the 
 manner following: That is to say, 
 
 First, I give and bequeath to (here may be 
 set forth the manner of disposition of personal 
 
60 
 
 BUSINESS AND LEGAL FORMS 
 
 property, and the names of persons and amount 
 to each. ) 
 
 Second, I give and devise to (here set forth 
 the manner of disposition of real property, and 
 the names of persons to whom devised, con- 
 cluding as follows:) To have and to hold the 
 same and the several tracts and parcels thereof 
 to the said , his heirs and assigns forever. 
 
 And lastly, I do hereby nominate and appoint 
 .... to be executor of this my last will and 
 testament, hereby revoking all former walls by 
 me made. (Add the following clause if desired:) 
 And I do direct that my said executor shall not 
 be obliged to give security as such. 
 
 In witness whereof, I have hereunto set my 
 hand and seal this .... day of . . . . , A.D. 18 . . 
 
 A B. [seal.] 
 
 The above instrument consisting of one 
 sheet (or two sheets, as the case may be) was 
 at the date thereof signed, sealed, published 
 and declared by the said A B as and for his last 
 will and testament, in presence of us. who. at 
 his request and in his presence, and in the 
 presence of each other, have subscribed our 
 names as witnesses thereto (or, ‘-the above 
 instrument, consisting of one sheet was at the 
 date thereof declared to us by the said A B, 
 the testator therein mentioned, to be his last 
 will and testament; and at the same time 
 acknowledged to us. and each of us, that he had 
 signed and sealed the same, and we therefore, at 
 his request and in his presence, and in the 
 presence of each other, signed our names thereto 
 as attesting witnesses.'’) 
 
 C D, residing at . . . . , in . . . . county. 
 
 G H, residing at . . . . , in . . . . county. 
 
 The foregoing is the general form of will, 
 which can be varied in case of several devisees 
 and legatees, according to the facts or as 
 circumstances may require. 
 
 A devisee is one to whom real property is 
 devised in the will. 
 
 A legatee is one to whom personal property 
 is given in the will. 
 
 BiU of Sale. 
 
 Kxow ail men bt these presents, that I, 
 E D, of the town of . ..., county of 
 State of . . . . , of the first part, for'and in con- 
 sideration of the sum of one hundred dollars, 
 lawful money of the United States, to me in 
 hand paid, at or before the ensealing and 
 delivery of these presents, by C B, of the 
 second part, the receipt whereof is hereby 
 acknowledged, have bargained, sold, granted 
 and conveyed, and by these presents do bargain, 
 sell, grant and convey unto the said party of 
 the second part, his executors, administrators 
 and assigns (here set out the articles sold), to 
 have and to hold the same unto the said party 
 
 of the second part, his executors, administrators 
 and assigns, forever. And I do for myself, my 
 heirs, executors and administrators, covenant 
 and agree to and with the said party of the 
 second part, to warrant and defend the said 
 described goods hereby sold unto the said 
 party of the second part, his executors, adminis- 
 trators and assigns, against all and every person 
 and persons whatsoever. 
 
 In witness whereof. I have hereunto set my 
 hand and seal the .... dav of . . . . , 18 . . 
 
 E D. [seal.] 
 
 Signed, sealed and delivered ) 
 in the presence of B B. \ 
 
 Promissory Note. 
 
 8200. Baltimore, . . . . , 18 . . 
 
 Thirty days after date I promise to pay 
 B B, or order (or bearer), two hundred dollars, 
 for value received. B E. 
 
 Joint Promissory Note. 
 
 $1,050. Memphis. ..... 18 . . 
 
 {Sixty days after date we jointly promise to 
 pay C D, or order (or bearer), one thousand 
 and fifty dollars, for value received. 
 
 A C. 
 BH. 
 
 Note Payable on Demand. 
 
 8100. Mobile ,18.. 
 
 On demand, for value received, I promise to 
 pay H B, or order (or bearer), one hundred 
 dollars (with interest). C C. 
 
 Note Payable at Bank. 
 
 $300. St. Louis, . . . . , 18 . . 
 
 Thirty days after date, for value received. I 
 promise to pay C D A. or order (or bearer ), 
 three hundred dollars, at the German- American 
 Savings Bank. DBS. 
 
 Note not Negotiable. 
 
 8100. Madison, Ga., . . . . , 18 . . 
 
 Two months after date I promise to pay 
 J H one hundred dollars, for value received 
 
 BB. 
 
 Note with Surety. 
 
 $75. Columbus, Miss., . . . . , 18 . . 
 
 Six months from date I promise to pay E G, 
 or order (or bearer), seventy-five dollars, for 
 value received. B B. 
 
 XX 
 
 Note Payable by Installments. 
 
 $500. Albany, , 18 . . 
 
 For value received, I promise to pay A C, or 
 order (or bearer), five hundred dollars, in the 
 following manner: One hundred dollars in three 
 
MINING LAWS 
 
 61 
 
 months, two hundred dollars in nine months, 
 one hundred dollars in twelve months, and one 
 hundred dollars in fifteen months, from date, 
 with interest on the several sums as they may 
 become due. W Z. 
 
 Draft at Sight. 
 
 $100. Chicago, . . . . , 18 . . 
 
 At sight, pay J C, or order, one hundred 
 dollars, and charge the same to my account. 
 
 To A X. CEB. 
 
 Due Bill. 
 
 $50. Cincinnati, . . . . , 18 . . 
 
 Due A W, fifty dollars, with interest from 
 this date. M A. 
 
 Bill of Exchange. 
 
 $500. New York, . ..., 18.. 
 
 Fifteen days after sight (or as many days as 
 may be agreed upon), pay to the order of Mr. 
 B B, five hundred dollars, and charge the same 
 to the account of CD. 
 
 To L M, St. Louis, Mo. 
 
 MINING feAWS 
 
 W HERE papers have once been filed with 
 the Register and Receiver, they become 
 a part of the record, and can neither 
 be withdrawn nor returned, but must be trans- 
 mitted to the General Land Office. 
 
 An application will be rejected when the 
 description of the premises is erroneous or in- 
 sufficient. 
 
 Application for patent will be rejected 
 because: 
 
 1. The notice was published without the 
 knowledge of the Register. 
 
 2. The notice was not published in a newspaper 
 designated as published nearest the claim. 
 
 3. Record title was found defective; and, 
 
 4. A previous application had been made for 
 the same premises, which was withdrawn pending 
 a suit in court commenced by the adverse 
 claimant. 
 
 An application for patent will be rejected 
 when the survey does not accurately define the 
 boundaries of the claim; 
 
 Where the claim was not located in accord- 
 ance with law. 
 
 Where several parties own separate and 
 distinct portions of a claim, application for 
 patent may be made by either for that portion 
 of the claim owned by him; but where several 
 parties own undivided interests in a mining 
 claim, all should join in an application for a 
 patent. 
 
 A person or association may purchase as many 
 placer locations as the local law admits, and 
 embrace them all in one application for a patent. 
 
 Two or more lodes cannot be embraced in one 
 application for a patent except for placer claims 
 embracing two or more lodes within their 
 boundaries. 
 
 Paper sworn to before any person purporting 
 to act as a deputy for the Register and Receiver 
 cannot be recorded as evidence. 
 
 In all patents for mining claims situated 
 within the interior boundaries of a town site a 
 clause is inserted “ excepting and excluding all 
 town property, rights upon the surface, and all 
 
 houses, buildings, structures, lots, blocks, streets, 
 alleys or other municipal improvements not 
 belonging to the grantee herein, and all rights 
 necessary or proper to the occupation, possession 
 and enjoyment of the same.” 
 
 Publication of notice must be made in one 
 newspaper for the period of sixty days. 
 
 Notice must be published ten consecutive 
 weeks in weekly newspapers, and in daily news- 
 papers sixty days must elapse between the first 
 and last insertion. 
 
 Where the Register designates the daily issue 
 of a paper for publication of notices of a mining 
 application for patent, it is not a comjfliance 
 with law to change to the weekly edition of the 
 same paper, without authority of the Register. 
 
 The existence of a salt spring on a tract of 
 land withdraws it from the operation of the 
 homestead and pre-emption laws. A hearing 
 for the purpose of proving the agricultural 
 character of such lands is not allowed. Land 
 containing valuable deposits of slate may be 
 entered under the mining acts. 
 
 Adoerse Claims. — Adverse claimants must 
 file a separate and distinct claim against each 
 application which it is alleged conflicts with the 
 premises owned by such adverse claimant. 
 
 The papers in an adverse claim once filed 
 cannot be withdrawn, but become part of the 
 record. 
 
 When an adverse claim has been filed it can- 
 not be amended so as to embrace a larger portion 
 of the premises than that described in the 
 original adverse claim. 
 
 An adverse claim must be made out in proper 
 form, and filed in the proper local office during 
 the period of publication of the application, for 
 the patent to be effective. 
 
 It is the duty of the adverse claimant to 
 commence suit in proper form within the required 
 time, and if he trusts the uncertain medium of 
 the United States mail, he must abide the conse- 
 quences, should the delay ensue through mis- 
 fortune or accident Should the failure to com- 
 mence suit be the result of the corrupt or dis- 
 
THE LAW OF COPYRIGHT 
 
 honest action of his attorney, the Interior Depart- 
 ment cannot redress the wrong. 
 
 An adverse claimant should set forth in detail 
 the facts upon which he bases his adverse 
 claim. A statement in general terms, embody- 
 ing conclusions of law, without stating the facts 
 generally, will not be considered in evidence. 
 
 An adverse claimant should show a compli- 
 ance with the local laws in recording his claim 
 and in regard to expenditures, and shall file a 
 copy of the original notice of his location, and 
 show the nature or extent of the conflict alleged. 
 
 An allegation of parties to a suit that they 
 compose the company is sufficient, and they are 
 not required to prove that they are the original 
 locators or the identical parties who presented 
 the adverse claim. 
 
 Agricultural or Mineral Lands. — Where 
 land is of little if any value for agricultural 
 purposes, but is essential to the proper develop- 
 ment of mining claims, it should be disposed of 
 under the Mining Act. 
 
 "Where lands containing valuable mineral 
 deposits have been included in an agricultural 
 entry, said entry will be canceled at any time 
 prior to issuance of patent, upon satisfactory 
 evidence of the existence of such valuable 
 deposits. 
 
 Where valuable deposits of mineral are dis- 
 covered upon a tract after the same has been 
 entered as agricultural, but before patent has 
 been issued, the parties claiming the mine might 
 make application for patent for same, and the 
 agricultural entry will be canceled to that 
 portion of the land embraced by said mining 
 claim. 
 
 Where mineral deposits are discovered on 
 agricultural lands after patent has been issued 
 to an agricultural claimant, they pass with the 
 patent. 
 
 Aliens. — A foreigner may make a mining 
 location and dispose of it, provided he becomes 
 a citizen before disposing of the mine. Proof 
 that the party was not a citizen before disposing 
 of his claim must be affirmatively shown. 
 
 Locators and intermediate owners other than 
 applicants will not be presumed aliens in the 
 absence of allegation or objection prior to 
 issuance of patent. 
 
 The portion of a mining claim sold to an 
 alien cannot be patented while such owner is an 
 alien; but on his declaration to become a citizen 
 his right dates back to his purchase, and he may 
 thereupon secure a United States patent for his 
 claim. 
 
 Tunnels. — There is no authority of law for a 
 tunnel location 3,000 by 1,500 feet. A proper 
 location is the width of the tunnel for 3,000 feet. 
 
 There is no provision of law for patenting 
 tunnel location, but lodes discovered in running 
 a tunnel may be patented in like manner as 
 other lodes. 
 
 When a lode is struck or discovered for the 
 first time in running a tunnel, the tunnel owners 
 have the option of recording their claim of 1,500 
 feet all on one side of the point of discovery or 
 intersection, or partly on one side thereof and 
 partly on the other. 
 
 Prospecting for blind lodes is prohibited on 
 the line of a located tunnel, while the tunnel 
 is in progress, but other parties are in no way 
 debarred from prospecting for blind lodes or 
 running tunnels, so long as they keep without 
 the line of such tunnel. 
 
 The right is granted to tunnel owners to 
 1,500 feet of each blind lode, not previously 
 known to exist, which may be discovered in their 
 tunnel. 
 
 Cross Ledges. — Revised Statutes. Section 
 2336. Where two or more ledges cross or inter- 
 sect each other, priority of title shall govern, 
 and such prior location shall be entitled to all 
 ore or mineral contained within the space of 
 intersection, but the subsequent location shall 
 have the right of way through the space of 
 intersection for the purpose of the convenient 
 working of the mine. And where two or more 
 veins unite, the oldest or prior location shall 
 take the vein below the point of union, including 
 all the space of the intersection. 
 
 THE EAW OF COPYRIGHT 
 
 I T WAS formerly held that by common law an 
 author had a perpetual right in the products 
 of his intellect. This is now denied, and the 
 whole matter has become the subject of statute, 
 so that now, unless the provisions of the law 
 designed to secure to the author the exclusive 
 ownership of the results of his labor are strictly 
 complied with, the product is public property. 
 The following may be copyrighted: 
 
 First, books, meaning not only such in their 
 
 ordinary sense, but such as are printed only on 
 one sheet, as the words of a song or the music 
 accompanying it. It may be a diagram with 
 directions on one sheet of paper, private letters, 
 abstracts of title, an illustrated newspaper. If 
 the book is in manuscript, it may yet be copy- 
 righted. A new edition of a copyrighted book 
 is protected by the original copyright, but not 
 to the extent of protecting new mattef in it. 
 
 Compilations may be copyrighted. Under 
 
DIRECTIONS FOR SECURING COPYRIGHT 
 
 63 
 
 this head also fall dictionaries, books of chro- 
 nology, gazetteers, guide books, directories, 
 calendars, catalogues, tables, collections of sta- 
 tistics, receipts, designs. 
 
 Abridgments and law reports, where there is 
 original matter, may be copyrighted. 
 
 Advertisements, as such, may not be copy- 
 righted. Maps, charts, newspapers, magazines, 
 musical and dramatic compositions, engravings, 
 cuts, prints or photographs may be copy- 
 righted. 
 
 DIRECTIONS FOR SECURING COPYRIGHTS 
 
 Under the Revised Acts of Congress , including the Provisions for Foreign Copyright 
 
 1. A printed copy of the title of the book, 
 map, chart, dramatic or musical composition, 
 engraving, cut, print, photograph, or chromo, 
 or a description of the painting, drawing, 
 statue, statuary, or model or design for a work 
 of the fine arts, for which copyright is desired, 
 must be delivered to the Librarian of Congress 
 or deposited in the mail, within the United 
 States, prepaid , addressed to the Librarian of 
 Congress, Washington, D. C. This must be 
 done on or before day of publication in this or 
 any foreign country. 
 
 The printed title required may be a copy of 
 the title page of such publications as have title 
 pages. In other cases, the title must be printed 
 expressly for copyright entry, with name of 
 claimant of copyright. The style of type is 
 immaterial, and the print of a type-writer will 
 be accepted. But a separate title is required 
 for each entry, and each title must be printed 
 on paper as large as commercial note. The 
 title of a periodical must include the date and 
 number; and each number of a periodical 
 requires a separate entry of copyright. 
 
 2. The legal fee for recording each copy- 
 right claim is 50 cents, and for a copy of this 
 record (or certificate of copyright) an addi- 
 tional fee of 50 cents is required, making $1, 
 in case certificate is wanted, which will be 
 mailed as soon as reached in the records. In 
 the case of publications produced by other than 
 citizens or residents of the United States, the 
 fee for recording title is $1, and 50 cents addi- 
 tional for a copy of the record. Certificates 
 covering more than one entry in one certificate 
 are not issued . 
 
 3. Not later than the day of publication of 
 each book or other article, in this country or 
 abroad, two complete copies of the best edition 
 issued must be delivered to perfect the copy- 
 right, or deposited in the mail within the 
 United States, addressed to the Librarian of 
 Congress, Washington, D. C. The freight or 
 postage must be prepaid, or the publications 
 inclosed in parcels covered by printed penalty 
 labels, furnished by the Librarian of Congress, 
 in which case they will come free by mail (not 
 express), without limit of weight. In the case 
 of books, photographs, chromos, or lithographs, 
 
 the two copies deposited must be printed from 
 type set or plates made in the United States, or 
 from negatives or drawings on stone, or trans- 
 fers therefrom, made within the United States. 
 Without the deposit of copies above required 
 the copyright is void, and a penalty of $>25 is 
 incurred. No copy is required to be deposited 
 elsewhere. 
 
 The law requires one copy of each new 
 edition wherein any substantial changes are 
 made, to be deposited with the Librarian of 
 Congress. 
 
 4. No copyright is valid unless notice is 
 given by inserting in every copy published, on 
 the title page or the page following, if it be a 
 book; or if a map, chart, musical composition, 
 print, cut, engraving, photograph, painting, 
 drawing, chromo, statue, statuary, or model or 
 design intended to be perfected as a work of 
 the fine arts, by inscribing upon some portion 
 thereof, or on the substance on which the same 
 is mounted, the following words, viz : “ Entered 
 according to the act of Congress, in the year 
 
 , by , in the office of the Librarian of 
 
 Congress , at Washington ,” or, at the option of 
 the person entering the copyright, the words: 
 
 “ Copyright , 18 — , by .” (It is essential 
 
 that the year and the name be given. The 
 omission of either forfeits the copyright. ) 
 
 The law imposes a penalty of $100 upon any 
 person who has not obtained copyright who 
 shall insert the notice “ Entered according to 
 act of Congress ,” or “ Copyright ,” etc., or 
 words of the same import, in or upon any book 
 or other article. 
 
 5. The copyright law secures to authors or 
 their assigns the exclusive right to translate or 
 to dramatize their own works. 
 
 Since the phrase, “ All rights reserved 
 refers exclusively to the right to dramatize or 
 to translate, it has no bearing upon any publi- 
 cations except original works, and will not be 
 entered upon the record in other cases. 
 
 6. The original term of copyright runs for 
 twenty-eight years. Within six months before 
 the end of that time, the author or designer, or 
 his widow or children, may secure a renewal 
 for the further term of fourteen years, making 
 forty-two years in all. Applications for 
 
64 
 
 THE LAW OF TRADEMARKS — HOW TO OBTAIN A PATENT 
 
 renewal must be accompanied by explicit state- 
 ment of ownership, in the case of the author, or 
 of relationship, in the case of his heirs, and 
 must state definitely the date and place of entry 
 of the original copyright. Advertisement of 
 renewal is to be made within two months of 
 date of renewal certificate, in some newspaper, 
 for four weeks. 
 
 7. The time within which any work entered 
 for copyright may be issued from the press is 
 not limited by any law or regulation, but the 
 courts have held that it should take place within 
 a reasonable time. A copyright may be secured 
 for a projected work as well as a completed one. 
 But the law provides for no caveat, or notice of 
 interference — only for actual entry of title. 
 
 8. A copyright is assignable in lav/ by any 
 instrument of writing, and such assignment is to 
 be recorded in the office of the Librarian of 
 Congress within sixty days from its date. The 
 fee for this record and certificate is one dollar, 
 and for a certified copy of any record of assign- 
 ment one dollar. 
 
 9. A copy of the record (or duplicate certifi- 
 cate) of any copyright entry will be furnished, 
 under seal of the office, at the rate of fifty cents 
 each. 
 
 10. In the case of books published in more 
 than one volume, or of periodicals published in 
 numbers, or of engravings, photographs, or 
 other articles published with variations, a copy- 
 right is to be entered for each volume or part of 
 a book, or number of a periodical, or variety, as 
 to style, title, or inscription, of any other article. 
 But a book published serially in a periodical, 
 under the same general title, requires only one 
 entry. To complete the copyright on such a 
 work, two copies of each serial part, as well as 
 
 THE HAW OF 
 
 A NY person, firm or corporation can obtain 
 protection for any lawful trademark by 
 complying with the following: 
 
 1. By causing to be recorded in the Patent 
 office the name, residence and place of business 
 of persons desiring the trademark. 
 
 2. The class of merchandise and description 
 of the same. 
 
 3. A description of the trademark itself with 
 fac- similes. 
 
 4. The length of time that the said mark has 
 already been used. 
 
 of the complete work (if published separately), 
 should be deposited. 
 
 11. To secure copyright for a painting, 
 statue, or model or design intended to be per- 
 fected as a work of the fine arts, a definite 
 description must accompany the application for 
 copyright, and a photograph of the same as 
 large as “cabinet size” mailed to the Librarian 
 of Congress no later than the day of publication 
 of the work or design. 
 
 The fine arts, for copyright purposes, include 
 only painting and sculpture, and articles of 
 merely ornamental and decorative art are re- 
 ferred to the Patent Office, as subjects for 
 design patents. 
 
 12. Copyrights cannot be granted upon 
 trade-marks, nor ujDon names of companies or 
 articles, nor upon an idea or device, nor upon 
 prints or labels intended to be used for any 
 article of manufacture. If protection for such 
 names or labels is desired, application must be 
 made to the Patent Office. 
 
 The provisions as to copyright entry in the 
 United States by foreign authors, etc., are the 
 same as the foregoing. 
 
 The rights of citizens or subjects of a foreign 
 nation to copyright within the United States is 
 not to take effect unless such nation permits to 
 United States citizens the benefit of copyright 
 on the same basis as to its own citizens; or 
 unless such nation is party to an agreement 
 providing for reciprocity in copyright, to which 
 the United States may become a party. 
 
 14. Every applicant for a copyright should 
 state distinctly the full name and residence of 
 the claimant, and whether the right is claimed 
 as author, designer, or proprietor. No affidavit 
 or witness to the application is required. 
 
 TRADEMARKS 
 
 5. Bv payment of the required fee — $6.00 
 for labels and $25 for trademarks. 
 
 6. By complying with such regulations as 
 may be prescribed by the Commissioner of 
 Patents. 
 
 7. A lawful trademark must consist of some 
 arbitrary word (not the name of a person or 
 place), indicating or not the use or nature of 
 the thing to which it is applied; of some 
 designated symbol, or of both word and 
 symbol. 
 
 HOW TO OBTAIN A PATENT 
 
 P ATENTS are issued in the name of the 
 United States, and under the seal of the 
 Patent Office, to any person who has in- 
 vented or discovered any new and useful art, 
 machine, manufacture or composition of matter, 
 
 or any new and useful improvement thereof, not 
 known or used by others in this country, and not 
 patented or described in aDy printed publication 
 in this or any foreign country before his invention 
 or discovery thereof, and not in public use or on 
 
HOW TO OBTAIN A PATENT 
 
 65 
 
 sal© for more than two years prior to his appli- 
 cation, unless the same is proved to Lave been 
 abandoned; and by any person who, by his own 
 industry, genius, efforts and expense, has 
 invented and produced any new and original 
 design for a manufacture, bust, statue, alto- 
 relievo, or bas-relief; any new and original 
 design for the printing of woolen, silk, cotton or 
 other fabrics ; any new and original impression, 
 ornament, pattern, print or picture to be printed, 
 painted, cast or otherwise placed on or worked 
 into any article of manufacture; or any new, 
 useful and original shape or configuration of 
 any article of manufacture, the same not having 
 been known or used by others before his 
 invention or production thereof, or patented or 
 described in any printed publication, upon pay- 
 ment of the fees required by law and other due 
 proceedings had. 
 
 Every patent contains a grant to the patentee, 
 his heirs or assigns, for the term of seventeen 
 years, of the exclusive right to make, use and 
 vend the invention or discovery throughout 
 the United States and the Territories, referring 
 to the specification for the particulars thereof. 
 
 If it appear that the inventor, at the time of 
 making his application, believed himself to be 
 the first inventor or discoverer, a patent will not 
 be refused on account of the invention or dis- 
 covery, or any part thereof, having been known 
 or used in any foreign country before his inven- 
 tion or discovery thereof, if it had not been 
 before patented or described in any printed pub- 
 lication. 
 
 Joint inventors are entitled to a joint patent; 
 neither can claim one separately. Independent 
 inventors of distinct and independent improve- 
 ments in the same machine cannot obtain a 
 joint patent for their separate inventions; nor 
 does the fact that one furnishes the capital and 
 another makes the invention entitle them to 
 make application as joint inventors; but in such 
 case they may become joint patentees. 
 
 The receipt of letters patent from a foreign 
 government will not prevent the inventor from 
 obtaining a patent in the United States, unless 
 the invention shall have been introduced into 
 public use in the United States more than two 
 years prior to the application. But every patent 
 granted for an invention which has been pre- 
 viously patented by the same inventor in a 
 foreign country will be so limited as to expire 
 at the same time with the foreign patent, or, if 
 there be more than one, at the same time with 
 the one having the shortest un expired term, but 
 in no case will it be in force more than seventeen 
 years. 
 
 Applications. — Applications for a patent 
 must be made in writing to the Commissioner 
 of Patents. The applicant must also file in the 
 
 5 
 
 Patent Office a written description of the same, 
 and of the manner and process of making, con- 
 structing, compounding and using it, in such 
 full, clear, concise and exact terms as to enable 
 any person skilled in the art or science to which 
 it appertains, or with which it is most nearly 
 connected, to make, construct, compound and 
 use the same ; and in case of a machine he must 
 explain the principle thereof, and the best mode 
 in which he has contemplated applying that 
 principle, so as to distinguish it from other 
 inventions, and particularly point out and dis- 
 tinctly claim the part, improvement or combina- 
 tion which he claims as his invention or dis- 
 covery. The specification and claim must be 
 signed by the inventor and attested by two 
 witnesses. 
 
 When the nature of the case admits of draw- 
 ings, the applicant must furnish one copy signed 
 by the inventor or his attorney in fact, and 
 attested by two witnesses, to be filed in the 
 Patent Office. In all cases which admit of 
 representation by model, the applicant, if 
 required by the Commissioner, shall furnish a 
 model of convenient size to exhibit advantage- 
 ously the several parts of his invention or dis- 
 covery. 
 
 The applicant shall make oath that he verily 
 believes himself to be the original and first 
 inventor or discoverer of the art, machine, 
 manufacture, composition or improvement for 
 which he solicits a patent; that he does not 
 know and does not believe that the same was 
 ever before known pr used, and shall state of 
 what country he is a citizen. Such oath may 
 be made before any person within the United 
 States authorized by law to administer oaths, or, 
 when the applicant resides in a foreign country, 
 before any minister, charge d’affaires, consul or 
 commercial agent, holding commission under 
 the Government of the United States, or before 
 any notary public of the foreign country in 
 which the applicant may be. 
 
 On the filing of such application and the pay- 
 ment of the fees required by law, if, on such 
 examination, it appears that the claimant is 
 justly entitled tu a patent under the law, and 
 that the same is sufficiently useful and im- 
 portant, the Commissioner will issue a patent 
 therefor. 
 
 Assignments. — Every patent or any interest 
 therein shall be assignable in law by an instru- 
 ment in writing; and the patentee or his assigns 
 or legal representatives may, in like manner, 
 grant and convey an exclusive right under his 
 patent to the whole or any specified part of the 
 United States. 
 
 Reissues. — A reissue is granted to the 
 original patentee, his legal representatives, or 
 the assignees of the entire interest, when, by 
 
66 
 
 POINTS OF CRIMINAL LAW 
 
 reason of a defective or insufficient specification, 
 or by reason of the patentee claiming as his 
 invention or discovery more than he had a right 
 to claim as new, the original patent is inopera- 
 tive or invalid, provided the error has arisen 
 from inadvertence, accident or mistake, and 
 without any fraudulent or deceptive intention. 
 In the cases of patents issued and assigned 
 prior to July 8, 1870, the applications for 
 reissue may be made by the assignees ; but in 
 the cases of patents issued or assigned since that 
 date, the applications must be made and the 
 specifications sworn to by the inventors, if they 
 be living. 
 
 Caoeats. — A caveat, under the patent law, is 
 a notice given to the office of the caveator’s 
 claim as inventor, in order to prevent the grant 
 of a patent to another for the same alleged 
 invention upon an application filed during the 
 life of the caveat without notice to the caveator. 
 
 Any citizen of the United States who has 
 made a new invention or discovery, and desires 
 further time to mature the same, may, on pay- 
 ment of a fee of $10. file in the Patent Office a 
 caveat setting forth the object and the distin- 
 guishing characteristics of the invention, and 
 praying protection of his right until he shall 
 have matured his invention. Such caveat shall 
 
 POINTS OF 
 
 OU cannot lawfully condone an offense by 
 receiving back stolen property. 
 
 The exemption of females from arrest 
 applies only in civil, not in criminal matters. 
 
 Every man is bound to obey the call of a 
 sheriff for assistance in making an arrest. 
 
 The rule “Every man’s house is his castle” does 
 not hold good when a man is accused of crime. 
 
 Embezzlement can be charged only against a 
 clerk or servant, or the officer or agent of a 
 corporation. 
 
 Bigamy cannot be proven in law if one party 
 to a marriage has been absent and not heard 
 from for five years. 
 
 Grand larceny is when the value of property 
 stolen exceeds $25.00 — when less than that, the 
 offense is petit larceny. 
 
 Arson to be in the first degree must have 
 been committed at night, and the buildings fired 
 must have been inhabited. 
 
 Drunkenness is not a legal excuse for crime, 
 but delirium tremens is considered by the law 
 as a species of insanity. 
 
 In a case of assault it is only necessary to 
 prove an “offer or attempt at assault.” Battery 
 presumes physical violence. 
 
 Mayhem, although popularly supposed to 
 refer to injury to the face, lip, tongue, eye or 
 ear, applies to any injury done a limb. 
 
 be filed in the confidential archives of the office 
 and preserved in secrecy, and shall be operative 
 for the term of one year from the filing thereof. 
 
 An alien has the same privilege, if he has 
 resided in the United States one year next pre- 
 ceding the filing of his caveat, and has made 
 oath of his intention to become a citizen. 
 
 The caveat must comprise a specification, oath, 
 and, when the nature of the case admits of it, a 
 drawing, and, like the application, must be' 
 limited to a single invention or improvement. 
 
 Fees. — Fees must be paid in advance, and 
 are as follows : On filing each original applica- 
 tion for a patent, $15. On issuing each original 
 patent, $20. In design cases: For three years 
 and six months, $10; for seven years, $15; for 
 f ourteen years, $30. On filing each caveat, $1 0. 
 On every application for the reissue of a patent, 
 $30. On filing each disclaimer, $10. For 
 certified copies of patents and other papers, in- 
 cluding certified printed copies, 10 cents per 
 hundred words. For recording every assign- 
 ment, agreement, power of attorney or other 
 paper, of three hundred words or under, $1 ; of 
 over three hundred and under one thousand 
 words, $2; of over one thousand words, $3. 
 For copies of drawings, the reasonable cost of 
 making them. 
 
 CRIMINAL LAW 
 
 A felony is a crime punishable by imprison- 
 ment in a State prison; an “infamous” crime 
 is one punishable with death or State prison. 
 
 A police officer is not authorized to make an 
 arrest without a warrant unless he has personal 
 knowledge of the offense for which the arrest is 
 made. 
 
 An accident is not a crime, unless criminal 
 carelessness can be proven. A man shooting 
 at a burglar and killing a member of his family 
 is not a murderer. 
 
 Burglary in the first degree can be com- 
 mitted only in the night time. Twilight, if dark 
 enough to prevent distinguishing a man’s face, 
 is the same as night in law. 
 
 Murder to be in the first degree must be will- 
 ful, premeditated and malicious, or committed 
 while the murderer is engaged in a felonious 
 act. The killing of a man in a duel is murder, 
 and it is a misdemeanor to accept or give a 
 challenge. 
 
 False swearing is perjury in law only when 
 willfully done, and when the oath has been 
 legally administered. Such qualifying expres- 
 sions as “to the best of my belief,” “ as I am 
 informed,” may save an averment from being 
 perjured. The law is that the false statement 
 sworn to must be absolute. Subornation of 
 perjury is a felony. 
 
CONSTITUTIONAL) LAW 
 
 ONGRESS must meet at least once a year. 
 One State cannot undo the acts of another. 
 Congress may admit as many new States 
 as desired. 
 
 The Constitution guarantees every citizen a 
 speedy trial by jury. 
 
 A State cannot exercise a power which is 
 vested in Congress alone. 
 
 One State must respect the laws and legal 
 decisions of another. 
 
 Congress cannot pass a law to punish a crime 
 already committed. 
 
 U. S. Senators are chosen by the legislatures 
 of the States by joint ballot. 
 
 Bills for revenue can originate only in the 
 House of Representatives. 
 
 A person committing a felony in one State 
 cannot find refuge in another. 
 
 The Constitution of the United States forbids 
 excessive bail or cruel punishment. 
 
 Treaties with foreign countries are made by 
 the President and ratified by the Senate. 
 
 In the U. S. Senate Rhode Island or Nevada 
 has an equal voice with New York. 
 
 When Congress passes a bankruptcy law it 
 annuls all the State laws on that subject. 
 
 Writing alone does not constitute treason 
 against the United States. There must be an 
 overt act. 
 
 Congress cannot lay any disabilities on the 
 children of a person convicted of crime or mis- 
 demeanor. 
 
 The Territories each send a delegate to Con- 
 gress, who has the right of debate, but not the 
 right to vote. 
 
 The Vice-President, who ex officio presides 
 over the Senate, has no vote in that body except 
 on a tie ballot. 
 
 An act of Congress cannot become a law over 
 the President’s veto except on a two-thirds vote 
 of both houses. 
 
 An officer of the Government cannot accept 
 title of nobility, order or honor without the per- 
 mission of Congress. 
 
 Money lost in the mails cannot be recovered 
 from the Government. Registering a letter 
 does not insure its contents. 
 
 It is the House of Representatives that may 
 impeach the President for any crime, and the 
 Senate hears the accusation. 
 
 If the President holds a bill longer than ten 
 days while Congress is still in session, it becomes 
 a law without his signature. 
 
 Silver coin of denominations less than .$1 is 
 not a legal tender for more than $5.00. Copper 
 and nickel is not legal tender. 
 
 The term of a Congressman is two years, but 
 a Congressman may be re-elected to as many 
 successive terms as his constituents may wish. 
 
 Amendments to the Constitution require a 
 two-thirds vote of each house of Congress and 
 must be ratified by at least three-fourths of the 
 States. 
 
 When the militia is called out in the service 
 of the General Government, they pass out of the 
 control of the various States under the command 
 of the President. 
 
 The President of the United States must be 
 35 years of age; a U. S. Senator, 30; a Con- 
 gressman, 25. 
 
 A grand jury is a secret tribunal, and may 
 hear only one side of a case. It simply decides 
 whether there is good reason to hold for trial. 
 It consists of twenty-three men, twelve of whom 
 may indict. To convict requires the unanimous 
 vote of a trial (or petty) jury. 
 
 A naturalized citizen cannot become President 
 or Vice-President of the United States. A male 
 child born abroad of American parents has an 
 equal chance to become President with one born 
 on American soil. 
 
 VOTING AND NATURALIZATION 
 
 T HE right to vote comes from the State, and 
 is a State gift. Naturalization is a Federal 
 right, and is a gift of the Union, not of any 
 one State. In nearly one-half the Union aliens 
 who have declared intentions vote and have the 
 right to vote equally with naturalized or native- 
 born citizens. In the other half only actual citi- 
 zens may vote. The Federal naturalization laws 
 apply to the whole Union alike, and provide 
 that no alien male may be naturalized until after 
 five years’ residence. Even after five years’ 
 residence and due naturalization he is not 
 entitled to vote unless the laws of the State 
 confer the privilege upon him, and he may vote 
 in one State (Minnesota) four months after 
 landing, if he has immediately declared his 
 
 intention, under United States law, to become 
 a citizen. 
 
 Naturalization. — The conditions under and 
 the manner in which an alien may be admitted 
 to become a citizen of the United States are 
 prescribed by sections 2165-74 of the Revised 
 Statutes of the United States. 
 
 Declaration of Intention . — The alien must 
 declare upon oath before a Circuit or District 
 Court of the United States, or a District or 
 Supreme Court of the Territories, or a court of 
 record of any of the States having common law 
 jurisdiction "and a seal and clerk, two years at 
 lenst prior to his admission, that it is, bona fide, 
 his intention to become a citizen of the United 
 States, and to renounce forever all allegiance 
 
68 
 
 THE PRESIDENTIAL ELECTION 
 
 and fidelity to any foreign prince or State, and 
 particularly to the one of which he may be at 
 the time a citizen or subject. 
 
 Oath on Application for Admission. — He 
 must, at the time of his application to be 
 admitted, declare on oath, before some one of 
 the courts above specified, “ that he will support 
 the Constitution of the United States, and that 
 he absolutely and entirely renounces and abjures 
 all allegiance and fidelity to every foreign 
 prince, potentate, state or sovereignty, and 
 particularly, by name, to the prince, potentate, 
 state or sovereignty of which he was before a 
 citizen or subject,” which proceedings must be 
 recorded by the clerk of the court. 
 
 Conditions for Citizenship. — If it shall 
 appear to the satisfaction of the court to which 
 the alien has applied that he has resided con- 
 tinuously within the United States for at least 
 five years, and within the State or Territory 
 where such court is at the time held one year at 
 least, and that during that time “he has behaved 
 as a man of good moral character, attached to 
 the principles of the Constitution of the United 
 States, and well disposed to the good order and 
 happiness of the same,” he will be admitted to 
 citizenship. 
 
 Titles of Nobility. — If the applicant has 
 borne any hereditary title or order of nobility, 
 he must make an express renunciation of the 
 same at the time of his application. 
 
 Soldiers. — Any alien of the age of twenty- 
 one years and upwards, who has been in the 
 armies of the United States and has been hon- 
 orably discharged therefrom, may become a 
 citizen on his petition, without aDy previous 
 declaration of intention, provided that he has 
 resided in the United States at least one year 
 previous to his application, and is of good moral 
 character. 
 
 Minors. — Any alien under the age of twenty- 
 one years who has resided in the United States 
 three years next preceding his arriving at that 
 age, and who has continued to reside therein to 
 the time he may make application to be admitted 
 a citizen thereof, may, after he arrives at the 
 age of twenty-one years, and after he has 
 resided five years within the United States, 
 including the three years of his minority, be 
 admitted a citizen; but he must make a declara- 
 
 tion on oath and prove to the satisfaction of the 
 court that for two years next preceding it has 
 been his bona fide intention to become a 
 citizen. 
 
 Children of Naturalized Citizens. — The chil- 
 dren of persons who have been duly naturalized, 
 being under the age of sixteen years at the time 
 of the naturalization of their parents, shall, if 
 dwelling in the United States, be considered as 
 citizens thereof. 
 
 Citizens ’ Children who are Born Abroad . — 
 The children of persons who now are or have 
 been citizens of the United States are, though 
 born out of the limits and jurisdiction of the 
 United States, considered as citizens thereof. 
 
 Protection Abroad to Naturalized Citizens. 
 — Section 2,000 of the Revised Statutes of the 
 United States declares that “ all naturalized citi- 
 zens of the United States while in foreign 
 countries are entitled to and shall receive from 
 this government the same protection of persons 
 and property which is accorded to native-born 
 citizens.” 
 
 When a Man Becomes of Age. — The ques- 
 tion sometimes arises whether a man is entitled 
 to vote at an election held on the day preceding 
 the twenty-first anniversary of his birth. Black- 
 stone, in his Commentaries, book I, page 463, 
 says: “ Full age in male or female is 21 years, 
 which age is completed on the day preceding 
 the anniversary of a person’s birth, who, till 
 that time, is an infant, and so styled in law.” 
 The late Chief Justice Sharswood, in his edition 
 of Blackstone’s Commentaries, quotes Christian’s 
 note on the above as follows: “If he is born on 
 the 16th day of February, 1608, he is of age to 
 do any legal act on the morning of the 15th of 
 February, 1629, though he may not have lived 
 twenty-one years by nearly forty-eight hours. 
 The reason assigned is that in law there is no 
 fraction of a day; and if the birth were on the 
 last second of one day and the act on the first 
 second of the preceding day twenty-one years 
 after, then twenty-one years would be complete; 
 and in the law it is the same whether a thing is 
 done upon one moment of the day or another.” 
 The same high authority (Sharswood) adds in 
 a note of his own: “ A person is of full age the 
 day before the twenty-first anniversary of his 
 birthday.” 
 
 THE PRESIDENTIAL ELECTION 
 
 T HE President and Vice-President of the 
 United States are chosen by officials termed 
 “ Electors ” in each State, who are, under 
 existing State laws, chosen by the qualified 
 voters thereof by ballot, on the first Tuesday 
 after the first Monday in November in every 
 
 fourth year preceding the year in which the 
 Presidential term expires. 
 
 The Constitution of the United States pre- 
 scribes that each State shall “ appoint,” in such 
 manner as the legislature thereof may direct, a 
 number of electors equal to the whole number 
 
INTER-STATE COMMERCE LAW — INTERNAL REVENUE 
 
 69 
 
 of Senators and Representatives to which, the 
 State may be entitled in Congress; bat no 
 Senator or Representative or person holding an 
 office of trust or profit under the United States 
 shall be an elector. The Constitution requires 
 that the day when electors are chosen shall be 
 the same throughout the United States. At the 
 beginning of our government most of the 
 electors were chosen by the legislatures of their ■ 
 respective States, the people having no direct 
 participation in their choice; and one State, 
 South Carolina, continued that practice down to 
 the breaking out of the civil war. But in all 
 the States now the Presidential electors are, 
 under the direction of State laws, chosen by the 
 people. 
 
 The manner in which the chosen electors 
 meet and ballot for a President and Vice- 
 President of the United States is provided for 
 in Article XII. of the Constitution. The same 
 article prescribes the mode, in which the Con- 
 gress shall count the ballots of the electors, and 
 announce the result. 
 
 The procedure of the two houses, in case the 
 returns of the election of electors from any 
 State are disputed, is provided in the “ Electoral 
 
 THE INTER-STATE 
 
 T HE Inter-State Commerce Act is a law 
 passed by Congress in 1887 for the regu- 
 lation of rates and the management of 
 inter-State commerce. It applies to carriers 
 engaged in the transportation of passengers or 
 property wholly by railroad or partly by rail- 
 road and partly by water, from one State, Ter- 
 ritory or District of the United States to any 
 other State, Territory or District, or to or 
 from a foreign country. It provides for the 
 appointment of a board of five commissioners, 
 empowered to inquire into the management of 
 the carriers and determine the reasonableness of 
 their rates. A carrier whose line is entirely 
 within a State is subject to the act so far as it 
 makes or accepts through rates on inter-State 
 commerce. 
 
 Among other things the act requires that all 
 charges shall be just and reasonable; that 
 charges for a shorter distance shall not exceed 
 those for a longer distance on the same line in 
 
 INTERNAb 
 
 T HE internal revenue of the U. S. includes 
 the taxes on spirits, tobacco, etc., and 
 most of the receipts from national taxes, 
 except customs duties and the receipts from the 
 sale of public lands, patent fees, postal receipts, 
 etc. 
 
 Count ” Act, passed by the Forty-ninth Con- 
 gress. 
 
 The “ Electoral Count ” Act directs that the 
 Presidential electors shall meet and give their 
 votes on the second Monday in January next 
 following their election. It fixes the time when 
 Congress shall be in session to count the ballots 
 as the second Wednesday in February succeed- 
 ing the meeting of the electors. 
 
 The Presidential succession is fixed by chapter 
 4 of the acts of the Forty-ninth Congress, first 
 session. In case of the removal, death, resigna- 
 tion or inability of both the President and Vice- 
 President, then the Secretary of State shall act 
 as President until the disability of the President 
 or Vice-President is removed or a President is 
 elected. If there be no Secretary of State, then 
 the Secretary of the Treasury will act; and the 
 remainder of the order of succession is : The 
 Secretary of War, Attorney-General, Postmaster- 
 General, Secretary of the Navy, and Secretary 
 of the Interior. The acting President must, 
 upon taking office, convene Congress, if not at 
 the time in session, in extraordinary session, 
 giving twenty days’ notice. 
 
 COMMERCE LAW 
 
 the same direction, when the circumstances and 
 conditions are similar; that there shall be no 
 unjust discrimination as between persons or 
 classes of traffic or localities, in the charges 
 made or in the service rendered; that the rates 
 charged for transportation shall be printed, filed 
 with the Commission and kept for public inspec- 
 tion at the several stations, and that the carriers 
 shall annually make a complete exhibit of their 
 business to the Commission. 
 
 The act makes exceptions from its provisions 
 of the carriage of property for the United States 
 or for any State or municipal government, or 
 for charitable purposes, or to or from fairs and 
 expositions, and it allows of the issuing of 
 mileage, excursion or commutation tickets, and 
 admits of the giving of reduced rates to min- 
 isters of religion and free transportation to the 
 officers and employes of the carrier, and to the 
 principal officers of other carriers. 
 
 REVENUE 
 
 The Constitution declares that Congress has 
 the power “to lay and collect taxes, duties, 
 imports and excises,” and that they shall be 
 uniform throughout the U. S., and provides 
 that direct taxes shall be apportioned among the 
 States only in proportion to the population. 
 
70 
 
 THE SINGLE TAX 
 
 At the close of the Revolution raising money 
 by internal taxation was hardly thought of, and 
 at that time the condition of the people and 
 manufactures would not warrant it. The first 
 internal revenue tax imposed by Congress was 
 that of March 3, 1791, on distilled spirits of 
 domestic manufacture, the enforcement of which 
 led to the whisky insurrection. In 1798 the 
 first direct tax of the kind, one of $2,000,000, 
 was apportioned among the States, and it was 
 proposed that it should be levied on dwelling- 
 houses, slaves and land. 
 
 All internal taxes were repealed in 1802 in 
 accordance with the recommendation of Presi- 
 dent Jefferson, and no others were authorized 
 until 1813, when the war with England necessi- 
 tated an increased revenue. These taxes were 
 continued a few years after the war, but were 
 abolished, and none were levied until 1861. 
 
 The civil war forced a renewal of the internal 
 revenue system, and in 1861 a direct tax of 
 
 $20,000,000 was apportioned among the States. 
 On July 1, 1862, an act was passed levying 
 taxes on all sorts and kinds of articles too 
 numerous to mention. A few industries were 
 taxed out of existence and all were more or less 
 disturbed, but the people submitted without 
 opposition. Great reductions were made after 
 the war ceased, and at the present time the only 
 subjects of internal revenue taxation are tobacco, 
 spirits, fermented liquors, bank circulation and 
 oleomargarine. 
 
 The following have always been exempt from 
 taxation in the U. S. : 
 
 Public property of both State and Nation; the 
 property of incorporated institutions of learning; 
 houses of worship ; cemeteries and the personal 
 property of individuals, so far as to cover the 
 necessities of life. 
 
 In 1792 the amount raised by internal revenue 
 was $208,942; in 1866, $309,226,813; in 1892, 
 $133,971,072. 
 
 THE SINGLE TAX 
 
 T HIS idea was first formulated by Mr. Henry 
 George in his book, “ Progress and Pov- 
 erty,” in 1879, and has grown steadily in 
 favor. Single tax men assert as a fundamental 
 principle that all men are equally entitled to the 
 use of the earth; therefore, no one should be 
 allowed to hold valuable land without paying to 
 the community the value of the privilege. They 
 hold that this is the only rightful source of 
 public revenue, and they would therefore abolish 
 all taxation, local, State and national, except a 
 tax upon the rental value of land exclusive of 
 its improvements, the revenue thus raised to be 
 divided among local, State and general govern- 
 ments, as the revenue from certain direct taxes 
 is now divided between local and State govern- 
 ments. 
 
 The single tax would not fall on all land, but 
 only on valuable land, and on that in juoportion 
 to its value. It would thus be a tax, not on use 
 or improvements, but on ownership of land, 
 taking what would otherwise go to the landlord 
 as owner. 
 
 In accordance with the principle that all men 
 are equally entitled to the use of the earth, they 
 would solve the transportation problem by 
 public ownership and control of all highways, 
 
 including the roadbeds of railroads, leaving 
 their use equally free to all. 
 
 The single tax system would : 
 
 1. Dispense with a horde of taxgatherers, 
 simplify government and greatly reduce its 
 cost. 
 
 2. Give us with all the world that absolute 
 free trade which now exists between the States 
 of the Union. 
 
 3. Give us free trade in finance by abolishing 
 all taxes on private issues of money. 
 
 4. Take the weight of taxation from agri- 
 cultural districts, where land has little or no 
 value apart from improvements, and put it upon 
 valuable land such as city lots and mineral 
 deposits. 
 
 5. Call upon men to contribute for public 
 expenses in proportion to the natural opportuni- 
 ties they monopolize and compel them to pay 
 just as much for holding the land idle as for 
 putting it to its fullest use. 
 
 6. Make it unprofitable for speculators to 
 hold land unused or only partly used, and, by 
 thus opening to labor unlimited fields of 
 employment, solve the labor problem, raise 
 wages in all occupations and abolish involuntary 
 poverty. 
 
 * 
 
 
 4 
 
 Engmsh education dates from Alfred the The system of Pestalozzi taught that form, 
 Great, who ordered that the son of every free- number and language are the elements of 
 man who could afford it should be taught knowledge, and that a thorough acquaintance 
 
 reading and writing. with them in every phase constitutes education. 
 
Insurance 
 
 A STOCK Insurance Company is one whose 
 capital is owned by stockholders, they 
 alone sharing the profits, and they alone 
 being liable for losses. The business of such a 
 company, and also of a mixed company, is 
 managed by directors chosen by the stock- 
 holders. Policy-holders, unless at the same 
 time stockholders, have no voice in the manage- 
 ment of the company’s business or in the elec- 
 tion of its officers. 
 
 2 . 
 
 
 A Mutual Insurance Company is one in 
 which the profits and losses are shared among 
 the policy-holders (the insured.) 
 
 Mixed Companies are a combination of the 
 foregoing. In a mixed company all profits 
 above a certain fixed dividend are usually 
 divided among the policy-holders. 
 
 Some mutual and mixed companies issue 
 what are called non-participating policies. 
 The holders of these do not share in the profits 
 or losses. 
 
 FIRE INSURANCE 
 
 Policies for fire insurance are generally issued 
 for a period of one to five years. Ordinarily, in 
 case of loss by fire, the insured will be paid the 
 extent of his loss up to the amount of insurance, 
 unless the insurance company prefer to replace 
 or repair the damaged property, which privi- 
 lege is usually reserved. If the policy contains 
 the “ average clause ” the payment will cover 
 only such portion of the loss as the amount of 
 insurance bears to the value of the property 
 insured. 
 
 A Floating Policy is one which covers prop- 
 erty stored in several buildings or places. The 
 name is applied more particularly to policies 
 which cover goods whose location may be 
 changed in process of manufacture, or in the 
 ordinary course of business. The “ average 
 clause” is a usual condition of policies of this 
 class. 
 
 Short Rates are rates for a term less than a 
 year. If an insurance policy is terminated at 
 
 the request of the policy-holder, the company 
 retains the customary “short rates” for the 
 time the policy has been in force, as shown by 
 the following tables: 
 
 Policy 
 
 for 
 
 1 year. 
 
 Policy 
 
 for 
 
 2 years. 
 
 Policy 
 
 for 
 
 3 years. 
 
 Policy 
 
 for 
 
 4 years. 
 
 Policy 
 
 for 
 
 5 years. 
 
 Charge this 
 proportion 
 of whole 
 Premium. 
 
 1 mo. 
 
 2 mo. 
 
 3 mo. 
 
 4 mo. 
 
 5 
 
 mo. 
 
 20 
 
 per cent. 
 
 2 
 
 44 
 
 4 
 
 44 
 
 6 
 
 44 
 
 8 “ 
 
 10 
 
 a 
 
 30 
 
 u 
 
 3 
 
 u 
 
 6 
 
 44 
 
 9 
 
 44 
 
 12 “ 
 
 15 
 
 
 40 
 
 ct 
 
 4 
 
 44 
 
 8 
 
 44 
 
 12 
 
 44 
 
 16 “ 
 
 20 
 
 “ 
 
 50 
 
 44 
 
 5 
 
 44 
 
 10 
 
 44 
 
 15 
 
 44 
 
 20 “ 
 
 25 
 
 “ 
 
 60 
 
 44 
 
 6 
 
 44 
 
 12 
 
 44 
 
 18 
 
 ' 44 
 
 24 “ 
 
 30 
 
 « 
 
 70 
 
 44 
 
 7 
 
 44 
 
 14 
 
 44 
 
 21 
 
 44 
 
 28 “ 
 
 35 
 
 u 
 
 75 
 
 44 
 
 8 
 
 44 
 
 16 
 
 44 
 
 24 
 
 44 
 
 32 “ 
 
 40 
 
 u 
 
 80 
 
 44 
 
 9 
 
 44 
 
 18 
 
 44 
 
 27 
 
 44 
 
 36 “ 
 
 45 
 
 u 
 
 85 
 
 44 
 
 10 
 
 44 
 
 20 
 
 44 
 
 30 
 
 44 
 
 40 “ 
 
 50 
 
 “ 
 
 90 
 
 44 
 
 11 
 
 44 
 
 22 
 
 44 
 
 33 
 
 44 
 
 44 « 
 
 55 
 
 u 
 
 95 
 
 44 
 
 When a policy is terminated at the option of 
 the company, a ratable portion of the premium 
 is refunded for the unexpired term. 
 
 LIFE INSURANCE 
 
 In ordinary life policies a certain premium is 
 to be paid every year until the death of the 
 insured, when the policy becomes payable to the 
 beneficiary. There are other kind of policies, 
 however, and these are described below: 
 
 Limited Payment Life Policy. — Conditions : 
 Premiums to be paid annually for a certain 
 fixed number of years, or until the death of the 
 insured, should that occur prior to the expira- 
 tion of this period. Policy payable at death of 
 the insured. Advantages: Payments on this 
 kind of policy may all be made while the insured 
 is best able to make them, and, if he live to an 
 old age, the policy will not be a continual 
 burden, but will rather be a source of income, 
 as the yearly dividends may be taken out in 
 cash or added to the amount of insurance. 
 
 Term Life Policy. — In this method of insur- 
 ance, the insurance company agrees to pay to 
 the beneficiaries a certain sum on the death of 
 the insured, should that event occur within a 
 fixed term. 
 
 Endowment Policy. — A combination of a 
 Term Policy and a Pure Endowment. These 
 policies are issued for endowment periods of 10, 
 15, 20, 25, 30 or 35 years, and may be paid up 
 by a single payment, by an annual premium 
 during the endowment period, or by five or ten 
 annual payments. Conditions: 1. Insurance 
 during a stipulated period, payable at the death 
 of the insured, should that event happen within 
 said period. 2. An endowment of the same 
 amount as the policy, payable to the insured, if 
 still living at the end of the period fixed. 
 
72 
 
 MARINE AND TRANSIT INSURANCE 
 
 Advantages: Limited term of payments; insur- 
 ance during the time when the death of the 
 insured would cause most embarrassment to his 
 family ; provision for old age, as the amount of 
 the policy will be paid to the insured if still 
 living, at a time when advanced age may make 
 it of great benefit. 
 
 Annuity Policies are secured by a single cash 
 payment and insure the holder the yearly pay- 
 ment of a certain sum of money during life. 
 
 Joint Life Policy . — An agreement to pay a 
 certain sum on the death of any one of two or 
 more persons thus insured. 
 
 Non- forfeiting Policies do not become void 
 for non-payment of premiums. In some com- 
 panies all limited-payment life policies, and all 
 endowment policies, after premiums for three 
 (or two) years have been paid, and the original 
 policy is surrendered within a certain time, pro- 
 vide for paid-up assurance for as many parts of 
 the original amount assured as there shall have 
 been complete annual premiums received in 
 cash by the company. Some companies volun- 
 tarily apply all credited dividends to the con- 
 tinuance of the insurance. Others apply the 
 legal reserve to the purchase of term insurance 
 at regular rates. 
 
 Special Forms. — The Reserve Endowment, 
 Tontine Investment and other special policies 
 guarantee to the holder a definite surrender 
 value at the termination of certain periods. The 
 surrender value of a policy is the amount in 
 cash which the company will pay the holder of 
 a policy on its surrender — the legal reserve 
 less a certain per cent, for expenses. 
 
 The Reserve of life insurance policies is the 
 present value of the amount to be paid at death, 
 
 less the present value of all the net pre miums 
 to be paid in the future. 
 
 The Reserve Fund of a life insurance com- 
 pany is that sum in hand which, invested at a 
 given rate of interest, together with future 
 premiums on existing policies, should be suffi- 
 cient to meet all obligations as they become due. 
 It is the sum of the separate reserves of the 
 several policies outstanding. 
 
 The Expectation of Life is the number of 
 years which one may probably live. This 
 average number of years has been determined 
 from the experience of insurance companies : 
 
 Age. 
 
 Expecta- 
 tion in 
 years. 
 
 i 
 
 | Age. 
 
 Expecta- 
 tion in 
 years. 
 
 4P 
 
 Expecta- 
 tion in 
 years. 
 
 Age. 
 
 Expec- 
 tation 
 in years 
 
 0 
 
 28.15 
 
 24 
 
 32.70 
 
 48 
 
 22.27 
 
 72 
 
 9.14 
 
 1 
 
 36.78 
 
 25 
 
 32.33 
 
 49 
 
 21.72 
 
 73 
 
 8.69 
 
 2 
 
 38.74 
 
 26 
 
 31.93 
 
 50 
 
 21.17 
 
 74 
 
 8.25 
 
 3 
 
 40.01 
 
 27 
 
 31.50 
 
 51 
 
 20.61 
 
 75 
 
 7.83 
 
 4 
 
 40.73 
 
 28 
 
 31.08 
 
 52 
 
 20.05 
 
 76 
 
 7.40 
 
 5 
 
 40.88 
 
 29 
 
 30.66 
 
 53 
 
 19.49 
 
 77 
 
 6.99 
 
 6 
 
 40.69 
 
 30 
 
 30.25 
 
 54 
 
 18.92 
 
 78 
 
 6.59 
 
 7 
 
 40.47 
 
 31 
 
 29.83 
 
 55 
 
 18.35 
 
 79 
 
 6.21 
 
 8 
 
 40.14 
 
 32 
 
 29.43 
 
 56 
 
 17.78 
 
 80 
 
 5.85 
 
 9 
 
 39.72 
 
 33 
 
 29.02 
 
 57 
 
 17.20 
 
 81 
 
 5.50 
 
 10 
 
 39.23 
 
 34 
 
 28.62 
 
 58 
 
 16.63 
 
 82 
 
 5.16 
 
 11 
 
 38.64 
 
 35 
 
 28.22 
 
 59 
 
 16.04 
 
 83 
 
 4.87 
 
 12 
 
 38.02 
 
 36 
 
 27.78 
 
 60 
 
 15.45 
 
 84 
 
 4.66 
 
 13 
 
 37.41 
 
 37 
 
 27.34 
 
 61 
 
 14.86 
 
 85 
 
 4.57 
 
 14 
 
 36.79 
 
 38 
 
 26.91 
 
 62 
 
 14.26 
 
 86 
 
 4.21 
 
 15 
 
 36.17 
 
 39 
 
 26.47 
 
 63 
 
 13.66 
 
 87 
 
 3.90 
 
 16 
 
 35.76 
 
 40 
 
 26.04 
 
 6t 
 
 13.05 
 
 88 
 
 3.67 
 
 17 
 
 35.37 
 
 41 
 
 25.61 
 
 65 
 
 12.43 
 
 89 
 
 3.56 
 
 18 
 
 34.98 
 
 42 
 
 25.19 
 
 66 
 
 11.96 
 
 90 
 
 3.43 
 
 19. 
 
 34.59 
 
 43 
 
 24.77 
 
 67 
 
 11.48 
 
 91 
 
 3.32 
 
 20 
 
 34.22 
 
 44 
 
 24.35 
 
 68 
 
 11.01 
 
 92 
 
 3.12 
 
 21 
 
 33.84 
 
 45 
 
 23.92 
 
 69 
 
 10.50 
 
 93 
 
 2.40 
 
 22 
 
 33.46 
 
 46 
 
 23.37 
 
 70 
 
 10.06 
 
 94 
 
 1.98 
 
 23 
 
 33.08 
 
 47 
 
 22.83 
 
 71 
 
 9.60 
 
 95 
 
 1.62 
 
 MARINE AND TRANSIT INSURANCE 
 
 Insurance of vessels and their cargoes against 
 the perils of navigation is termed Marine 
 Insurance. 
 
 Inland and Transit Insurance refer to insur- 
 ance of merchandise while being transported 
 from place to place either by rail or water routes, 
 or both. 
 
 Insurance Certificates , showing that certain 
 property has been insured and stating the 
 amount of the insurance and the name of the 
 
 party abroad who is authorized to make the 
 settlement, are issued by marine companies. 
 They are negotiable and are usually sent to the 
 consignee of the merchandise to make the loss 
 payable at the port of destination. 
 
 The adjustment of marine policies in case of 
 loss is on the same principle as the adjustment 
 of fire policies containing the “ average clause.” 
 
 Open Policies are such upon which additional 
 insurances may be entered at different times. 
 
 —p—y 
 
 “ There is only one lamp which we can carry 
 in our hand, and which will burn through the 
 darkest night and make the light of a home for 
 us in a desert place. It is sympathy with every- 
 thing that breathes.” — Ouida. 
 
 4 «<»— 
 
 “ ‘ To be employed,’ said the poet Gay, * is to 
 be happy.’ 4 It is far better to wear out than 
 rust out,’ said Bishop Cumberland. ‘Have 
 we not all eternity to rest in?’ exclaimed 
 Arnauld.” — Samuel Smiles. 
 
Stock Investments M&L 
 
 — ^ W ^ *»■- — 
 
 Explained 
 
 T HE capital of corporations is always divided 
 into shares, usually of $100 each. These 
 are known as stock and represent an interest 
 in the property and profits of the company. A 
 dividend is the distribution of the profits, pro- 
 portionate to number of shares held, among the 
 stockholders. Stock certificates are written 
 instruments, signed by the proper officers of 
 the company, and certifying that the holder is 
 the owner of a certain number of shares. These 
 are transferable, and may be bought and sold 
 the same as other property. The sum for which 
 each share or certificate was issued is the par 
 value , and the amount for which it can be sold 
 the market value. 
 
 Preferred Stock takes preference of the 
 ordinary stock of a corporation, and the holders 
 are entitled to a stated per cent, annually out of 
 net earnings before a dividend can be declared 
 on common stock. Preferred stocks are gen- 
 erally the result of reorganization, although 
 sometimes issued in payment of floating or 
 unsecured debts. 
 
 Watered Stock. — Sometimes the charter of 
 a corporation forbids the declaring of a dividend 
 exceeding a certain per cent, of the par value of 
 its stock. In this case the directors may find it 
 desirable to “water” the stock — that is, issue 
 additional shares. This increase in the number 
 of shares of course reduces the percentage of 
 dividend, although the same profit in the aggre- 
 gate is secured to the stockholders. 
 
 DEALING IN STOCKS.— The person em- 
 ploying a broker to buy the stock is required to 
 advance at the outset a certain per cent, of the 
 purchase price of the stock, as security for 
 possible losses by reason of a decline in the 
 stock while in the broker’s hands. The amount 
 of the margin required is generally 10 per cent., 
 but may be more or less, and frequently is 
 nothing at all, depending on the broker’s con- 
 fidence in his customer’s readiness to meet 
 losses, if there be any. 
 
 The broker then goes into the stock exchange 
 and buys of some selling broker the stock 
 indicated, the buying broker himself advancing 
 the purchase money. 
 
 The relations existing between the customer 
 and the broker in a transaction of this kind may 
 be briefly stated as follows : 
 
 The broker agrees: 1. That he will buy for 
 his customer the stock indicated, at its market 
 value. 2. That he will hold the stock for the 
 
 benefit of his customer so long as the necessary 
 margin is advanced, aud kept paid, or until 
 notice is given by either party that the trans- 
 action must be closed. 3. That he will at all 
 times have the stock in his possession or under 
 his control, or an equal amount of other shares 
 of the same stock, subject to the call of the 
 customer. 4. That he will sell the shares on 
 the order of the customer, on payment to him 
 of the purchase price advanced by the broker, 
 accounting to the customer for the proceeds of 
 the sale. 5. That he will exercise proper care 
 and competent skill in the services which he 
 undertakes to perform. 
 
 The customer agrees: 1. To pay the margin 
 called for at the outset. 2. To keep good such 
 margin according to the fluctuation of the 
 market. 3. To take the stock purchased by his 
 order when requested to do so by the broker, 
 paying the latter the difference between the 
 margin advanced and the sum paid for the stock 
 by the broker, together with his commissions for 
 doing the business. 
 
 Although the broker’s money bought the 
 stock, it belongs to the customer, together with 
 all its earnings and dividends while in the 
 broker’s possession, and the customer is entitled 
 to the possession of the stock on payment to 
 the broker of the sum of money to which he is 
 entitled. 
 
 The broker may pledge the stock, or use it 
 in his business, as collateral, but he must have 
 it ready when called for by the customer, or 
 other shares of the same stock equivalent in 
 value. 
 
 The customer and the broker may make an 
 express agreement that the broker may sell the 
 stock without notice to the customer in the 
 case of a threatened decline. 
 
 Generally speaking, when there are no direc- 
 tions as to selling, the broker will be protected 
 if he can show that he followed the usual 
 custom of brokers in like circumstances. 
 
 If the customer fails to advance the necessary 
 margin when called for on reasonable notice, 
 the broker may sell for his own protection. 
 
 The reasonable notice may be an hour, a day, 
 or a week, depending on the condition of the 
 market for that particular stock. 
 
 If a broker fraudulently converts the stock 
 to his own use, he is guilty of embezzlement. 
 
 BONDS. — A bond is in the nature of a 
 promissory note — the obligation of a corpora- 
 
74 
 
 TERMS USED ON THE BOARD OF TRADE 
 
 tion, state, county or city to pay a certain sum 
 of money at a certain time, with interest pay- 
 able at fixed periods or upon certain con- 
 ditions. 
 
 The bond of a company may be a perfectly 
 safe investment when the stock is not; and the 
 stock of a prosperous and successful company, 
 paying large dividends or having a large 
 surplus, may sell at a higher price than the 
 bonds of the same company, the income from 
 which is limited to the agreed rate of interest 
 which they bear. A much closer scrutiny should 
 be made of a company’s standing when one 
 thinks of investing in its share capital, than 
 when it is the intention to loan the company 
 money on its mortgage bonds. 
 
 Generally the bonds of business corporations 
 are secured by mortgage, but some classes of 
 bonds are dependent on the solvency or good 
 faith of the company issuing them. 
 
 The coupons attached to bonds represent 
 the different installments of interest, and are to 
 be cut off and collected from time to time as the 
 interest becomes payable. Bonds are some- 
 times issued without coupons, and are then 
 called registered bonds. Such bonds are pay- 
 able only to the registered owner, and the 
 interest on these is paid by check. Convertible 
 bonds are such as contain provisions whereby 
 they may be exchanged for stock, lands or other 
 property. 
 
 Bonds are known as First Mortgage, Second 
 Mortgage, etc., Debentures, Consols, Converti- 
 ble Land Grant, Sinking Fund, Adjustment, 
 Income or otherwise, according to their priority 
 of lien, the class of property upon which they 
 are secured, etc. Income bonds are generally 
 bonds on which the interest is only payable if 
 
 earned, and ordinarily are not secured by mort- 
 gage. Bonds are also named from the rate of 
 interest they bear, or from the dates at which 
 they are payable or redeemable, or from both; 
 as, U. S. 4’s 1907, Virginia 6’s, Western Union 
 7’s, coupon, 1900, Lake Shore reg. 2d, 1903. 
 
 BROKERAGE AND COMMISSION. — A 
 
 commission merchant, or factor, is an agent 
 intrusted by his principal with goods to be sold, 
 with the authority to deduct from the proceeds 
 of the sales a certain sum agreed upon as com- 
 pensation for his services, remitting the balance 
 to his principal. 
 
 Such an agent impliedly agrees to perform 
 his duties in a careful and diligent manner, and 
 to obey the orders and instructions which he 
 receives from his principal so far as he is able. 
 
 He is bound to exercise his judgment and 
 discretion to the best advantage of his principal, 
 and to render just and true accounts. 
 
 In the absence of special instructions to the 
 contrary, he has an implied authority to sell at 
 such times, and at such prices, as in the exer- 
 cise of his discretion he may deem for the best 
 interests of his principal. 
 
 He may sell on credit, if it is customary so to 
 do, among those in the same business, unless he 
 has received orders to the contrary. 
 
 All profits made by him in handling his 
 principal’s property or money, beyond his 
 ordinary compensation, are for the benefit of the 
 principal. 
 
 He cannot himself be the purchaser of the 
 goods intrusted to him to sell, unless he deals 
 openly and fairly with his principal, and 
 acquaints him with all the facts and circum- 
 stances material for him to know. 
 
 TERMS USED ON THE BOARD OF TRADE 
 
 A ccommodation paper.— Notes or 
 
 bills not representing an actual sale or 
 trade transaction, but merely drawn to be 
 discounted for the benefit of drawer, acceptor 
 or indorsers, or all combined. 
 
 Balance of Trade . — Difference in value 
 between total imports and exports of a country. 
 
 Ballooning . — To work up a stock far beyond 
 its intrinsic worth by favorable stories or 
 fictitious sales. 
 
 Bear.- — One who strives to depress the price 
 of stocks, etc., and for this reason “ goes 
 short.” 
 
 Buying Long. — Buying in expectation of a 
 rise. 
 
 Breadstuffs. — Any kind of grain, corn or 
 meal. 
 
 Broker. — An agent or factor; a middleman 
 paid by commission. 
 
 Brokerage. — A percentage for the purchase 
 or sale of money and stocks. 
 
 Bull. — A broker or dealer who believes that 
 the value of stocks or breadstuffs will rise, and 
 speculates for a rise. 
 
 Call. — Demand for payment of installments 
 due on stocks. 
 
 Call. — A privilege given to another to “ call ” 
 for delivery at a time and price fixed. 
 
 Clique. — A combination of operators con- 
 trolling large capital in order to unduly expand 
 or break down the market. 
 
 Collaterals. — Any kind of values given in 
 pawn when money is borrowed. 
 
 Corners. — The buying up of a large quan- 
 tity of stocks or grain to raise the price. When 
 the market is oversold, the shorts, if compelled 
 to deliver, find themselves in a “ corner.” 
 
 Curbstone Brokers. — Brokers or agents who 
 
CARDINAL NUMBERS IN SEVEN LANGUAGES 
 
 7 6 
 
 are not members of any regular organization, 
 and do business mainly on the sidewalk. 
 
 Delivery. — When stock or grain is brought 
 to the buyer in exact accordance with the rules 
 of the Exchange, it is called a good delivery. 
 When there are irregularities, the delivery is 
 pronounced bad, and the buyer can appeal to 
 the Exchange. 
 
 Differences. — The price at which a stock is 
 bargained for and the rate or day of delivery 
 are not usually the same, the variation being 
 termed the difference. 
 
 Factor. — An agent appointed to sell goods 
 on commission. 
 
 Factorage. — Commissions allowed factors. 
 
 Flat. — Inactive; depressed; dull. The flat 
 value of bonds and stocks is the value without 
 interest. 
 
 Selling Short. — To “sell short” is to sell for 
 future delivery what one has not got, in hopes 
 that prices will fall. 
 
 Forcing Quotations is where brokers wish to 
 keep up the price of a stock and to prevent its 
 
 falling out of sight. This is generally accom- 
 plished by a small sale. 
 
 Gunning a stock is to use every art to pro- 
 duce a break when it is known that a certain 
 house is heavily supplied and would be unable 
 to resist an attack. 
 
 Kite-Flying. — Expanding one’s credit be- 
 yond wholesome limits. 
 
 Lame Duck. — Stock-brokers’ slang for one 
 unable to meet his liabilities. 
 
 Long. — One is long when he carries stock or 
 grain for a rise. 
 
 Pointer. — A theory or fact regarding the 
 market on which one bases a speculation. 
 
 Pool. — The stock or money contributed by a 
 clique to carry through a corner. 
 
 Price Current. — The prevailing price of 
 merchandise, stock or securities. 
 
 Flyer. — A small side operation, not employ- 
 ing one’s whole capital. 
 
 Watering a stock is the art of doubling 
 the quantity of stock without improving its 
 quality. 
 
 • Cardinal Numbers 9^ 
 
 a • - • • IN SEVEN LANGUAGES 
 
 English 
 
 French 
 
 German 
 
 Spanish 
 
 Italian 
 
 Russian 
 
 Swedish 
 
 One 
 
 Un 
 
 Eins 
 
 Uno 
 
 Uno 
 
 Odun 
 
 En 
 
 Two 
 
 Deux 
 
 Zwei 
 
 Dos 
 
 Due 
 
 Dba 
 
 Twa 
 
 Three 
 
 Trois 
 
 Drei 
 
 Tres 
 
 Tre 
 
 Tza 
 
 Tre 
 
 Four 
 
 Quatre 
 
 Vier 
 
 Cuatro 
 
 Quattro 
 
 Tschetire 
 
 Fyra 
 
 Five 
 
 Cinq 
 
 Funf 
 
 Cinco 
 
 Cinque 
 
 Piat 
 
 Fern 
 
 Six 
 
 Six 
 
 Sechs 
 
 Seis 
 
 Sei 
 
 Schest 
 
 Sex 
 
 Seven 
 
 Sept 
 
 Sieben 
 
 Siete 
 
 Sette 
 
 Sem 
 
 Sju 
 
 Eight 
 
 Huit 
 
 Acht 
 
 Ocho 
 
 Otto 
 
 Votem 
 
 Aua 
 
 Nine 
 
 Neuf 
 
 Neun 
 
 Nueve 
 
 Nove 
 
 Deviat 
 
 Nid 
 
 Ten 
 
 Dix 
 
 Zehn 
 
 Diez 
 
 Dieci 
 
 Desat 
 
 Ti 
 
 Eleven 
 
 Onze 
 
 Elf 
 
 Once 
 
 Undici 
 
 Odinnatzat 
 
 Elfva 
 
 Twelve 
 
 Douze 
 
 ZvvOlf 
 
 Doce 
 
 Dodici 
 
 Dvensat 
 
 Tolf 
 
 Thirteen 
 
 Treize 
 
 Dreizehn 
 
 Trece 
 
 Tredici 
 
 Trenazat 
 
 Tretton 
 
 Fourteen 
 
 Quatorze 
 
 Vierzehn 
 
 Catorce 
 
 Quattordici 
 
 Cheterinazat 
 
 Fj orton 
 
 Fifteen 
 
 Quinze 
 
 Fiinfzehn 
 
 Quince 
 
 Quindici 
 
 Paznatzat 
 
 Femton 
 
 Sixteen 
 
 Seize 
 
 Sechzehn 
 
 Diez y seis 
 
 Sedici 
 
 Semnatzat 
 
 Sexton 
 
 Seventeen 
 
 Dix-sept 
 
 Siebenzehn 
 
 Diez y siete 
 
 Diciasette 
 
 Schesnadzat 
 
 Sjutton 
 
 Eighteen 
 
 Dix-huit 
 
 Achtzehn 
 
 Diez y ocho 
 
 Diciotto 
 
 Vosemnatzat 
 
 Aderton 
 
 Nineteen 
 
 Dix-neuf 
 
 Neunzehn 
 
 Dieze y nueve Diciannove 
 
 Davetnazat 
 
 Nitton 
 
 Twenty 
 
 Vingt 
 
 Zwanzig 
 
 Veinte 
 
 Venti 
 
 Dvatzat 
 
 Tjugu 
 
 Twenty-one 
 
 Vingt-et-un 
 
 Einundzwanzig Veinte y uno 
 
 Vent’uno 
 
 Dvatzatodnar 
 
 Tjugu en 
 
 Thirty 
 
 Trente 
 
 Dreiszig 
 
 Treinta 
 
 Trenta 
 
 Trudza 
 
 Trettio 
 
 Forty 
 
 Quarante 
 
 Vierzig 
 
 Cuarenta 
 
 Quaranta 
 
 Sorok 
 
 Fyrtio 
 
 Fifty 
 
 Cinquante 
 
 Funfzig 
 
 Cincuenta 
 
 Cinquanta 
 
 Piatdesat 
 
 Femtio 
 
 Sixty 
 
 Soixante 
 
 Sechzig 
 
 Sesenta 
 
 Sessanta 
 
 Schestdesat 
 
 Sextio 
 
 Seventy 
 
 Soixante-dix 
 
 Siebenzig 
 
 Setenta 
 
 Settenta 
 
 Semdesat 
 
 Siguttio 
 
 Eighty 
 
 Quatre-vingts 
 
 Achtzig 
 
 Ochenta 
 
 Ottanta 
 
 Vosemdesat 
 
 Attatio 
 
 Ninety 
 
 Quatre- vingt-dix Neunzig 
 
 Noventa 
 
 Novanta 
 
 Devianosto 
 
 Nittio 
 
 Hundred 
 
 Cent 
 
 Hundert 
 
 Ciento 
 
 Cento 
 
 Sto' 
 
 Hundrade 
 
 Thousand 
 
 Mille 
 
 Tausend 
 
 Mil 
 
 Mille 
 
 Tizatz 
 
 Tusende 
 
A CLUSTER of flowers can be made to 
 express any sentiment if care is taken in 
 the selection. 
 
 If a flower is offered reversed , its original 
 signification is contradicted, and the opposite 
 implied. 
 
 A rosebud divested of its thorns, but retain- 
 ing its leaves, conveys the sentiment, “ I fear 
 no longer; I hope.” Stripped of leaves and 
 thorns, it signifies, “ There is nothing to hope 
 or fear.” 
 
 A full-blown rose, placed over two buds, 
 signifies “ Secrecy.” 
 
 “Yes” is implied by touching the flower 
 given to the lips; “No,” by pinching off a 
 petal and casting it away. 
 
 “ I am ” is expressed by a laurel leaf twined 
 around the bouquet; “I have,” by an ivy leaf 
 folded together; “I offer you,” by a leaf of 
 Virginia creeper. 
 
 In Combinations 
 
 Single Flowers 
 
 v — ' — 
 
 Arbor Vitae — Unchanging friendship. 
 
 Camelia, White — Loveliness. 
 
 Candy-Tuft — Indifference. 
 
 Carnation, White — Disdain. 
 
 China Aster — Variety. 
 
 - Clover, Four-Leaf — Be mine. 
 
 Clover, White — Think of me. 
 
 Clover, Red — Industry. 
 
 Columbine — Folly. 
 
 Daisy — Innocence. 
 
 Daisy, Colored — Beauty. 
 
 Dead Leaves — Sadness. 
 
 Deadly Nightshade — Falsehood. 
 
 Fern — Fascination. 
 
 Forget-me-not. 
 
 Fuchsia, Scarlet — Taste. 
 
 Geranium, Horseshoe — Stupidity. 
 
 Geranium, Scarlet — Consolation. 
 
 Geranium, Rose — Preference. 
 
 Golden-rod — Be cautious. 
 
 Heliotrope — Devotion. 
 
 Hyacinth, White — Loveliness. 
 
 Hyacinth, Purple — Sorrow. 
 
 Ivy — Friendship. 
 
 Lily, Day — Coquetry. 
 
 Lily, White — Sweetness. 
 
 Lily, Yellow — Gayety. 
 
 Lily, Water — Purity of heart; elegance. 
 
 Lily of the Valley — Unconscious sweetness. 
 Mignonette — Your qualities surpass your 
 charms. 
 
 Monkshead — Danger is near. 
 
 Myrtle — - Love. 
 
 Oak — Hospitality. 
 
 Orange Blossoms — Chastity. 
 
 Pansy — Thoughts. 
 
 Passion Flower — Faith. 
 
 Primrose — Inconstancy. 
 
 Moss Rosebud, 
 Myrtle. 
 Mignonette, 
 Colored Daisy. 
 Lily of the Valley, 
 Ferns. 
 
 Yellow Rose, 
 Broken Straw, 
 
 Ivy. 
 
 Scarlet Geranium, 
 Passion Flower, 
 Purple Hyacinth, 
 Arbor Vitae. 
 Columbine, 
 
 Day Lily, 
 
 Broken Straw, 
 Witch Hazel, 
 Colored Daisy. 
 White Pink, 
 Canary Grass. 
 Laurel. 
 
 Golden-rod, 
 
 Monkshead, 
 
 Sweet Pea, 
 
 Forget-me-not. 
 
 Rose- 
 
 A confession 
 of love. 
 
 Your qualities surpass your charms 
 of beauty. 
 
 Your unconscious sweetness 
 has fascinated me. 
 
 Your jealousy 
 has broken 
 our friendship. 
 
 I trust you will find consolation, 
 through faith, 
 
 in your sorrow; [friendship, 
 
 be assured of my unchanging 
 f Your folly and 
 | coquetry have 
 broken 
 
 the spell of your 
 beauty. 
 
 Your talent 
 and perseverance 
 will win you glory. 
 
 Be cautious; 
 danger is near; 
 
 depart soon; 
 forget me not. 
 
 f * 
 
 i 
 
 76 
 
 Love. 
 
 Rose, Damask — Beauty ever new. 
 Rose, Yellow — Jealousy. 
 
 Rose, White — I am worthy of you. 
 Rosebud, Moss — Confession of Love. 
 Smilax — Constancy. 
 
 Straw — Agreement. 
 
 Straw, Broken — Broken Agreement. 
 Sweet Pea — Depart. 
 
 Tuberose — Dangerous pleasures. 
 Thistle — Sternness. 
 
 Verbena — Pray for me. 
 
 White Jasmine — Amiability. 
 
 Witch Hazel — A spell. 
 
# Handy Facts 
 
 • • 
 
 m 
 
 »^ t ° 
 
 SETTLE ARGUMENTS 
 
 1 This rule to all when I am dead: be sure you're right , then go ahead ." — Davt Crockett. 
 
 A RTILLERY invented in 1330. 
 
 First Atlantic cable operated, 1858. 
 
 A barrel of rice weighs 600 pounds. 
 There are 2,750 languages. 
 
 Two persons die every second. 
 
 Sound moves 743 miles per hour. 
 
 Chinese invented paper, 170 B.C. 
 
 A square mile contains 640 acres. 
 
 A barrel of pork weighs 200 pounds. 
 
 The first steel pen was made in 1830. 
 
 Hawks can tiy 150 miles in one hour. 
 
 Calico printing was invented in 1670. 
 
 Light moves 187,000 miles per second. 
 
 Slow rivers flow seven miles per hour. 
 Watches were first constructed in 1476. 
 Rome was founded by Romulus, 752 B.C. 
 The first lucifer match was made in 1829. 
 
 A storm moves thirty-six miles per hour. 
 Gold was discovered in California in 1848. 
 Battles of Bunker Hill and Lexington, 1775. 
 Phonograph invented by T. A. Edison, 1877. 
 Breech-loading rifles were invented in 1811. 
 First musical notes used, 1338; printed, 
 1502. 
 
 Kerosene was first used for illuminating in 
 1826. 
 
 National banks first established in United 
 States, 1816. 
 
 The first balloon ascended from Lyons, 
 France, 1783. 
 
 The first fire insurance office in America, 
 Boston, 1724. 
 
 Napoleon I. crowned emperor, 1804; died at 
 St. Helena, 1820. 
 
 Jet is found along the coast of Yorkshire, 
 Eng., near Whitby. 
 
 Slavery in the United States was begun at 
 Jamestown in 1619. 
 
 First post-office established, between Vienna 
 and Brussels, 1516. 
 
 The Alexandrian Library contained 400,000 
 valuable books 47 B.C. 
 
 Moscow, Russia, has the largest bell in the 
 world, 432,000 pounds. 
 
 The highest denomination of United States 
 legal tender notes is $10,000. 
 
 The electric eel is found only in the northern 
 rivers of South America. 
 
 Columbus discovered America, Oct. 12, 1492 ; 
 the Northmen A.D. 985. 
 
 Harvard is the oldest college in the United 
 States; established in 1638. 
 
 War declared with Great Britain, June 19, 
 1812; peace, Feb. 18, 1815. 
 
 The harvester was invented by McCormick in 
 1831. 
 
 The first theater in the United States was at 
 Williamsburg, Va., 1752. 
 
 Congress declared war with Mexico, May 13, 
 1846 ; closed Feb. 2, 1848. 
 
 Measure 209 feet on each side and you will 
 have a square acre within an inch. 
 
 Until 1776 cotton-spinning was performed 
 by the hand spinning-wheel. 
 
 Carpets were brought from the East in 1589. 
 At first they were made by hand. 
 
 The first complete sewing-machine was 
 patented by Elias Howe, Jr., in 1846. 
 
 Postage stamps first came into use in Eng- 
 land in the year 1840; in the United States, in 
 1847. 
 
 First telegraph in operation in America was 
 between Washington and Baltimore, May 27, 
 1844. 
 
 „ First sugar-cane cultivated in the United 
 States, near New Orleans, 1751; first sugar- 
 mill, 1758. 
 
 The largest inland sea is the Caspian, between 
 Europe and Asia, being 700 miles long and 270 
 miles wide. 
 
 Glass mirrors first made by Venetians in the 
 thirteenth century. Polished metal was used 
 before that time. 
 
 The first illumination with gas was in Corn- 
 wall, Eng., 1792; in the United States, at 
 Boston, 1822. 
 
 Printing was known in China in the sixth 
 century; introduced into England about 1474; 
 America, 1536. 
 
 Meerschaum means “ froth of the sea.” It 
 is white and soft when dug from the earth, but 
 soon hardens. 
 
 The term “Almighty Dollar” originated 
 with Washington Irving, as a satire on the 
 American love for gain. 
 
 The first railroad locomotive in America was 
 the John Bull, imported in 1831 for the Camden 
 and Amboy Railroad. 
 
 The electric light was invented in 1846, and 
 as late as 1876 was pronounced by a high 
 scientific authority “ a pretty toy.” 
 
 Burnt brick were known to have been used 
 in building the Tower of Babel. They were 
 introduced into England by the Romans. 
 
 The first deaf and dumb asylum was founded 
 in England by Thomas Braidwood, 1760; and 
 the first in the United States was at Hartford, 
 1817. 
 
78 
 
 HANDY FACTS TO SETTLE ARGUMENTS 
 
 A firkin of butter weighs 56 pounds. 
 
 A span is ten and seven- eighths inches. 
 
 Playing-cards were invented in 1380. 
 
 Pianoforte invented in Italy about 1710. 
 
 The value of a ton of silver is $37,704.84. 
 
 First watches made in Nuremberg, 1476. 
 
 A hurricane moves eighty miles per hour. 
 
 Modern needles first came into use in 1545. 
 
 Electricity moves 288,000 miles per second. 
 
 French and Indian war in America, 1754. 
 
 The first horse railroad was built in 1826-7. 
 
 The average human life is thirty -three years. 
 
 Coaches were first used in England in 1569. 
 
 French Revolution, 1789; Reign of Terror, 
 1793. 
 
 $1,000,000 in gold coin weigh 3,685.8 lbs. 
 avoirdupois. 
 
 Mormons arrived at Salt Lake City, Utah, 
 July 24, 1847. 
 
 Experiments in electric lighting, by Thomas 
 A. Edison, 1878-80. 
 
 Daguerre and Nieper invented the process 
 of daguerreotype, 1839. 
 
 First American library founded at Harvard 
 College, Cambridge, 1638. 
 
 The first iron ore discovered in this country 
 was found in Virginia in 1715. 
 
 “Bravest of the Brave” was the title given 
 to Marshal Ney at Friedland, 1807. 
 
 The first steam engine on this continent was 
 brought from England in 1753. 
 
 Books in their present form were invented by 
 Attalus, king of Pergamus, in 887. 
 
 Robert Raikes established the first Sunday- 
 school at Gloucester, Eng., 1781. 
 
 Albert Durer gave the world a prophecy of 
 future wood engraving in 1527. 
 
 First cotton raised in the United States was 
 in Virginia, in 1621; first exported, 1747. 
 
 St. Augustine, oldest city in the United 
 States, founded by the Spaniards, 1565. 
 
 Jamestown, Va., founded 1607; first perma- 
 nent English settlement in America. 
 
 The first volunteer fire company in the 
 United States was at Philadelphia, 1736. 
 
 Oberlin College, Ohio, was the first in the 
 United States that admitted female students. 
 
 The first knives were used in England, and 
 the first wheeled carriages in France in 1559. 
 
 The first electrical signal ever transmitted 
 between Europe and America passed over the 
 Field submarine cable on Aug. 5, 1858. 
 
 The shoe-pegging machine was invented in 
 1858. By its aid it is estimated that the labor 
 of one man can turn out 300 pairs of shoes a 
 day. 
 
 Morse’s telegraph was made practical in 
 1837. The Western Union now has 739,105 
 miles of wire and sends 62,000,000 messages a 
 year. 
 
 Coffee was brought into England in 1641. 
 
 Lightning-rods first surmounted dwellings 
 in 1752. 
 
 Envelopes were first made in 1839, and sold 
 for 10c. to 25c. apiece. 
 
 In 1580 the first carriage was brought to 
 England from France. 
 
 The first medical school in the United States 
 was founded in Philadelphia in 1764. 
 
 Geography, as a science, was introduced into 
 Europe by the Moors about 1240. 
 
 The power loom was invented in 1785. In 
 
 1893 Great Britain had 650,000 in operation. 
 
 Locomotives were first used in 1814; in 1893 
 
 the world had 99,000, and 6,400 more are built 
 every year. 
 
 Handkerchiefs were first made for the mar- 
 ket at Paisley, Scotland, in 1743, and sold for 
 about $1 each. 
 
 The aniline dyes were invented in 1826, and 
 now over $7,000,000 worth are annually used in 
 the United States. 
 
 Dye-woods were first brought to England in 
 1650. Last year the factories of England alone 
 used $10,000,000 worth. 
 
 Kindergartens were devised by Froebel, 
 and practically carried out by Mr. and Mrs. 
 Ronge in Germany, in 1849. 
 
 Tea was first brought into Europe from the 
 East in 1610. In 1893 Europe and America 
 consumed over 450,000,000 pounds. 
 
 The first iron ship was launched in 1830; 
 now the carrying power of the world’s iron 
 shipping exceeds 36,000,000 tons. 
 
 The blast furnace was devised in 1842. In 
 1890 the United States alone made 9,000,000 
 tons of iron and 4,277,000 of steel. 
 
 The first milch cow came to this continent 
 in 1499. Now, in the United States, there are 
 16,019,591, valued at $346,000,000. 
 
 Watt’s patent for a steam engine was issued 
 in 1769. The steam engines of the world to-day 
 exercise 50,000,000 horse-power. 
 
 Matches were first invented in 1839, and it 
 is estimated that 75,000,000 a day are burned 
 by the people of the United States. 
 
 The Bank of England, the first on the modern 
 plan, was instituted in 1695; now the banking 
 capital of the world is £3,197,000,000. 
 
 Electric railroads are not ten years old ; in 
 
 1894 there were 485 lines, with 4,980 miles of 
 track, and with a capital stock of $255,000,000. 
 
 The grade of titles in Great Britain stands in 
 the following order from the highest : Prince, 
 
 Duke, Marquis, Earl, Viscount, Baron, Baronet, 
 Knight. 
 
 The “Valley of Death,” in the island of Java, 
 is simply the crater of an extinct volcano, filled 
 with carbonic-acid gas. It is half a mile in 
 circumference. 
 
HANDY FACTS 'TO SETTLE ARGUMENTS 
 
 79 
 
 Pianos were invented in 1710. 
 
 The first Bible was printed in 1450. 
 
 Window glass was first used in 1557. 
 
 Electrotyping was first done in 1837. 
 
 Coal oil was first used as an illuminant in 
 1826. 
 
 Lithographing was first made practical in 
 
 1801. 
 
 Washboards with a metal face were patented 
 in 1849. 
 
 Yeast for bread-making was first manufac- 
 tured in 1634. 
 
 Safety lamps, for the use of miners, were 
 patented in 1815. 
 
 Wheat was first exported from the United 
 States about 1750. 
 
 The ice-making machine was first put into 
 operation in 1860. 
 
 Vulcanized rubber was first made in 1849 by 
 a process invented by Goodyear. 
 
 The cotton gin, which made extensive culti- 
 vation of cotton profitable, was invented in 1793. 
 
 The first lifeboat was launched in 1802. 
 The United States now has 242 life-saving 
 stations. 
 
 The first English school in America was 
 opened in Massachusetts in 1622, with six 
 pupils. 
 
 Curved stereotyped plates were invented in 
 1815, but were little used for half a century 
 after that date. 
 
 Gas was first made in England about 1792, 
 and for many years was used only to illuminate 
 the residences of royalty and the nobility. 
 
 The first horse was brought to this continent 
 in 1518. Now, there are, in the United States 
 alone, 14,056,750, valued at $941,000,000. 
 
 Blacking for boots was invented in 1836, 
 and now the manufacturers in this country and 
 England sell over $4,000,000 worth a year. 
 
 Every passenger train and many freight 
 trains are now equipped with air-brakes, and 
 yet the air-brake was invented as recently as 
 1859. 
 
 Potatoes first appear in history in 1503. In . 
 1892 the United States raised 201,000,000 
 bushels. In 1884 the world raised 79,000,000 
 tons. 
 
 The first horse-railroad was made in 1829. 
 Now every country town has its street-car line, 
 and even Constantinople and Jerusalem have 
 such facilities. 
 
 The first steamship crossed the Atlantic in 
 1819. There are now seventy lines of mail 
 steamers. In 1888 there were 107,137 steam 
 vessels on the high seas. 
 
 The first practical sewing-machine was 
 invented in 1841. Now about 600,000 are 
 made annually in the United States, able to do 
 the work of 7,200,000 women. 
 
 Sea signals were invented and put in opera- 
 tion during the reign of James II. 
 
 The first appearance of peanuts in mercan- 
 tile history was a consignment of ten bags 
 sent from Virginia to New York for sale in 
 1794. 
 
 A machine for making tacks was patented in 
 1806, but not put into practical use until near 
 the middle of the century/ Now the world con- 
 sumes 50,000,000 tacks a day. 
 
 The city of Amsterdam, Holland, is built 
 upon piles driven into the ground. It is inter- 
 sected by numerous canals, crossed by nearly 
 three hundred bridges. 
 
 Coal was used as fuel in England as early as 
 852, and in 1234 the first charter to dig for it 
 was granted by Henry III. to the inhabitants 
 of Newcastle-on-Tyne. 
 
 Tobacco was discovered in San Domingo in 
 1496; afterwards by the Spaniards in Yucatan 
 in 1520. It was introduced in France in 1560, 
 and into England in 1583. 
 
 The present national colors of the United 
 States were not adopted by Congress until 1777. 
 The flag was first used by Washington at Cam- 
 bridge, January 1, 1776. 
 
 The Chinese Wall was completed about 200 
 B.C. Its length is 1,250 miles; its height, 
 including a 5-foot parapet, 20 feet; thickness at 
 base, 25 feet; at top, 15 feet. 
 
 Brass pins were first made in 1543, and 
 weighed about an eighth of a pound each. Now 
 England, France and Germany manufacture 
 every week 520,000,000. 
 
 Steel pens were first made in 1803. The 
 annual sales at present in the United States are 
 estimated at 30,000,000 pens, while the world 
 annually consumes 200,000,000. 
 
 Quinine, the active principle of Peruvian 
 bark, was discovered in 1820. Now about 
 12,000,000 pounds of bark and 260,000 pounds 
 of quinine are produced each year. 
 
 The part of United States territory most 
 recently acquired is the island of San Juan, 
 near Vancouver’s Island. It was evacuated by 
 England at the close of November, 1873. 
 
 The first newspaper published in this country 
 was issued in 1704. In 1892 the United States 
 and Canada published 19,573 papers, with an 
 aggregate circulation of 3,481,610,000 copies. 
 
 The first American savings bank was 
 opened in 1778 at Philadelphia. In 1892 there 
 were 4,781,605 depositors in the savings banks 
 of this country, who had deposited $1,712,769,- 
 026. 
 
 “Star Routes” are those over which mails 
 are carried in other ways than by steam, by 
 contractors in the employ of the government. 
 They are so called from the mark (***) on 
 records of the Post-office Department. 
 
80 
 
 HANDY FACTS TO SETTLE ARGUMENTS 
 
 A single tobacco plant will produce 360,000 
 seeds. 
 
 The first English ships were the galleys built 
 by Alfred the Great. 
 
 The screw propeller was introduced into the 
 British navy in 1840. 
 
 Mercator’s projection, which wonderfully 
 simplified the science of navigation, was made 
 public in 1569. 1 
 
 It may interest many to know that from an 
 artistic point of view a woman’s face is more 
 beautiful when viewed from the left. 
 
 The most remarkable echo known is that in 
 the castle of Simonetta, two miles from Milan. 
 It repeats the echo of a pistol sixty times. 
 
 Paris was known as Lutetia until 1184, when 
 the name of the great French capital was 
 changed to that which it has borne ever since. 
 
 The oldest sun-picture of the human counte- 
 nance was taken in 1840 by Prof. John W. 
 Draper on the roof of the University of New 
 York. 
 
 The mariner’s compass was used for centuries 
 by the Chinese before it was brought to Europe. 
 Its invention or introduction is credited to 
 Flavio Gioja, in the fourteenth century. 
 
 The first public schools in the present limits 
 of the United States were established in Massa- 
 chusetts in 1645. The first town school in this 
 country was opened in Hartford, Conn., in 1642. 
 
 The most ancient catacombs are those of the 
 Theban kings, begun 4,000 years ago. The 
 catacombs of Home contain the remains of about 
 6,000,000 human beings; those of Paris, 3,000, - 
 000 . 
 
 The first Atlantic cable was operated in 1858. 
 Now there are six, besides a line of cables con- 
 necting the leading countries in every part of 
 the world, comprising over 132,000 miles of 
 cable. 
 
 The tallest man of modern times was John 
 Hale, of Lancashire, England, who was nine 
 feet six inches in height. His hand was seven- 
 teen inches long and eight and one-half 
 inches broad. 
 
 It is claimed that crows, eagles, ravens and 
 swans live to be 100 years old; herons, 59; par- 
 rots, 60; pelicans and geese, 50; skylarks, 30; 
 sparrow hawks, 40; peacocks, canaries and 
 cranes, 24. 
 
 There has been no irregularity in the recur- 
 rence of leap year every four years since 1800, 
 and will be none until 1900, which will be a 
 common year, although it will come fourth after 
 the preceding leap year. 
 
 The nail machine was invented in 1775. At 
 the present day it is estimated that 4,000,000,- 
 000 nails are annually made by machinery in 
 Great Britain alone, and from a fourth to a half 
 this number in the United States. 
 
 China, with her 400,000,000 people, has only 
 forty miles of railroad. 
 
 Glass was made in Egypt, 3,000 B.C.; 
 earliest date of transparent glass, 719 B.O. 
 
 The first almanac was printed in Hungary in 
 1470. One patent-medicine firm in this country 
 now prints and circulates over 3,000,000 a year, 
 and the total number printed annually in this 
 country is about 150,000,000. 
 
 The first printing-press, with the utmost dili- 
 gence, could be made to print from twenty to 
 thirty-five sheets an hour on one side only; 
 newspaper printing-presses of to-day print, from 
 25,000 to 30,000 in the same time on both 
 sides. 
 
 The Mormon Church in Utah shows a mem- 
 bership of 127,294 — 23,000 families. The 
 church has 12 apostles, 58 patriarchs, 3,885 
 seventies, 3,153 high priests, 11,000 elders, 1,500 
 bishops, and 4,400 deacons, being an office for 
 each six persons. 
 
 The seven sages flourished in Greece in the 
 sixth century B.C. They were renowned for 
 their maxims of life, and as the authors of the 
 mottoes inscribed in the Delphian Temple. Their 
 names are: Solon, Chilo, Pittacus, Bias, Peri- 
 ander, Cleobolus, and Thales. 
 
 Needles were first made with very rude 
 machinery in 1545. At that date a workman 
 did well if he turned out ten a day. It is esti- 
 mated that the present product of the United 
 States exceeds 80,000,000 a year, while England 
 makes 110,000,000. 
 
 Acid etching was first done in 1512. Little 
 practical use was made of the process, however, 
 until about twenty years ago, when it was 
 improved to such an extent that “process 
 reproductions” became the cheapest means of 
 preparing illustrations for the press. 
 
 The infusoria, one of the lowest forms of 
 animal life, can propagate their species in three 
 distinct ways: first, by budding, somewhat after 
 the manner of plants; second, by the spontan- 
 eous division of the animal into two individuals; 
 third, by eggs. 
 
 The first forks made in England were manu- 
 factured in 1608. Their use was ridiculed by 
 the men of the time, who argued that the 
 English race must be degenerating when a 
 knife and a spoon were not sufficient for table 
 use. Last year one Sheffield firm made over 
 4,000,000. 
 
 The first regular effort to instruct the deaf 
 and dumb was by Pedro de Ponce, a Spanish 
 monk, in 1570. The first systematic effort to 
 teach the deaf to speak was made by Dr. 
 Thornton, of Philadelphia, in 1793. The first 
 American institute for the deaf and dumb was 
 opened by Dr. Gallaudet at Hartford, Conn., in 
 1817. 
 
HANDY FACTS TO SETTLE ARGUMENTS 
 
 81 
 
 The “ Seven Wonders of the World” are 
 seven most remarkable objects of the ancient 
 world. They are: The Pyramids of Egypt, 
 Pharos of Alexandria, Walls and Hanging 
 Gardens of Babylon, Temple of Diana at Ephe- 
 sus, the Statue of the Olympian Jupiter, Maus- 
 oleum of Artemisia, and Colossus of Rhodes. 
 
 A “ monkey wrench ” is not so named be- 
 cause it is a handy thing to monkey with, or 
 for any kindred reason. “ Monkey ” is not its 
 name at all, but “ Moncky.” Charles Moncky, 
 the inventor of it, sold his patent for $2,000, 
 and invested the money in a house in Williams- 
 burgh, Kings County, New York, where he now 
 lives. 
 
 The American post-office was put in opera- 
 tion in 1710. In 1892 there were 4.47,591 miles 
 of mail routes and 67,119 post-offices. The 
 revenues of the department were $70,930,475. 
 There were carried 3,800,000,000 letters. The 
 world’s annual mail comprises 8,000,000,000 
 letters and 5,000,000,000 papers. 
 
 Coal first came into use in England in 1234. 
 During the last ten years there were produced 
 11,086,000,000 tons, and coal fields have been 
 discovered in every country in the world. It is 
 estimated that the coal fields now known will 
 supply the constantly increasing demand for 
 a thousand years. 
 
 The first Young Men’s Christian Association 
 was organized in London in 1844; first in 
 America at Montreal and Boston, 1851. In 
 1893 there were in North America 1,439 
 associations, with a membership of 250,000 and 
 owning property valued at $14,200,000. The 
 number of associations throughout the world 
 in 1893 was 4,967. 
 
 The divorces have been about 16,400 annually 
 in the United States for the past twenty years, 
 but this is only one per cent, of the number of 
 marriages, and, therefore, there is nothing in 
 the world that human beings undertake to do 
 that can show so small a percentage of total 
 failures as marriage. 
 
 The first book printed in the American 
 colonies was the “ Bay Psalm Book,” from the 
 press of the Pilgrim Fathers at Cambridge, 
 Mass., 1640. The first dated book printed in 
 England was “Dictes and Sayings of the 
 Philosophers,” printed by William Caxton, 
 1477. 
 
 The railroad system of this country began 
 in 1827. In 1893 there were 214,528 miles of 
 track in the United States and 354,310 in the 
 world. The number of passengers carried by 
 the United States railroads in 1892 was 556,- 
 015, 80$, and the total earnings were $1,138,- 
 024,459. The capital stock was $4,809,176,651, 
 and the dividends $90,719,757. The number 
 of men employed was 784,285. 
 
 There is a leaning tower at Caerphilly, 
 Glamorganshire, which stands 77 feet in height 
 and is no less than 11 feet out of the perpen- 
 dicular. The Tower of Pisa leans 15 feet in 180. 
 
 The peach was originally a poisonous almond. 
 Its fruity parts were used to poison arrows, and 
 for that purpose it was introduced into Persia. 
 Transportation and cultivation have removed 
 its poisonous qualities, and turned it into 
 delicious fruit. 
 
 The flower badges of nations, etc., are as 
 follows: Athens, violet; Canada, sugar maple; 
 Egypt, lotus; England, rose; France, fleur-de- 
 lis (lily); Florence, giglio (lily); Germany, 
 corn-flower; Ireland, shamrock leaf; Italy, lily; 
 Prussia, linden ; Saxony, mignonette; Scotland, 
 thistle; Spain, pomegranate; Wales, leek leaf. 
 
 The oldest republic in the world, and at the 
 same time the smallest, is San Marino, situated 
 in Eastern Central Italy. It has an area of 22 
 sq. miles and 10,000 population. Another 
 little known European republic is Andorra, 
 situated among the high mountains of the 
 Eastern Pyrenees, and covering an area of 149 
 sq. miles. It has maintained its independence 
 since the days of Charlemagne. 
 
 The celebrated Ferris Wheel, of the Chicago 
 World’s Fair, is 250 feet in diameter, and has a 
 carrying capacity of 36 cars, holding 60 persons 
 each. Diameter of axle, steel-forged and largest 
 ever made, 33 inches; length, 45| feet; weight, 
 70 J tons. Highest point of wheel, 264 feet. 
 Total weight of wheel and cars, 2,100 tons; 
 weight of levers and machinery, 2,200 tons; 
 weight of people per trip, only 150 tons. 
 
 The standard coins on the European conti- 
 nent are: In France, the franc; in Spain, the 
 
 peseta; in Italy, the lira; in Holland and 
 Austria, the florin; in Germany, the mark; in 
 Russia, the ruble. Belgium and Switzerland 
 use the French name for the piece of twenty 
 sous. Each of these pieces is, like the Ameri- 
 can dollar, divided into one hundred parts, 
 called kopeck in Russia, pfennig in Germany, 
 kreutzer in Austria, cent in Holland, and in 
 Italy, France and Spain by the word meaning 
 hundredth. 
 
 The first railroad was constructed at the end 
 of the sixteenth century. The rails were made 
 of wood, and were the invention of miners in 
 the Hartz Mountains, Hanover. The product 
 of the mines was carried upon the rails to the 
 place of shipment by means of small wooden 
 cars. The rails were round and fastened together 
 by means of wooden pegs, which were used 
 also, instead of nails, in the construction of the 
 cars. Queen Elizabeth had miners brought 
 into England, to develop the English mines, and 
 through them the rail track was introduced into 
 Greatf Britain. 
 
 8 
 
82 
 
 HANDY FACTS TO SETTLE ARGUMENTS 
 
 Telephone invented 1861. 
 
 The human body has 240 bones. 
 
 Man’s heart beats 92,160 times in a day. 
 
 Texas is 210 times as large as Khode Island. 
 
 There are 9,000 cells in a square foot of 
 honeycomb. 
 
 It requires 2,300 silk worms to produce one 
 pound of silk. 
 
 It would take 27,600 spiders to ptoduce one 
 pound of web. 
 
 A hawk flies 150 miles per hour; an eider 
 duck, 90 miles; a pigeon, 40 miles. 
 
 A man can lift with both hands 236 lbs., or 
 support on his shoulders 330 lbs. 
 
 A body weighing 140 lbs. produces 3 lbs. of 
 ashes; time for burning, 55 minutes. 
 
 The horse-power of Niagara is 3^ million 
 nominal, equal to 10 million horses effective. 
 
 Texas has the largest number of counties of 
 any State (243), and Delaware the least (3). 
 
 Nineteen States of the Union have no sea- 
 coast. Colorado has no sea-coast or navigable 
 river. 
 
 Mrs. Grant received over $600,000 as royalty 
 from the sale of “The Personal Memoirs of U. S. 
 Grant.” 
 
 Pembina, N. Dak., is the geographical center 
 of North America; Atchison, Kan., of the 
 United States. 
 
 Comparative Scale of Strength. — Ordin- 
 ary man, 100; Byron’s Gladiator, 173; Farnese 
 Hercules, 362; Horse, 750. 
 
 Pounds of water evaporated by 1 lb. of fuel 
 as follows: Straw, 1.9; wood, 3.1; peat, 3.8; 
 
 coke or charcoal, 6.4; coal, 7.9; petroleum, 
 14.6. 
 
 The average elevation of continents above 
 sea level is: Europe, 670 feet; Asia, 1,140 feet; 
 North America, 1,150 feet; South America, 
 1,100 feet. 
 
 A salmon has been known to produce 10,- 
 000,000 eggs. Some female spiders produce 
 2,000 eggs. A queen bee produces 100,000 
 eggs in a season. 
 
 One horse-power will raise 16| tons per min- 
 ute a height of 12 inches, working 8 hours a 
 day. This is about 9,900 foot-tons daily, or 12 
 times a man’s work. 
 
 Good clear ice two inches thick will bear men 
 to walk on; four inches thick will bear horses 
 and riders; six inches thick will bear horses and 
 teams with moderate loads. 
 
 The checks paid in New York and London in 
 one month aggregate $6,350,000,000, which is 
 greatly in excess of the value of all the gold 
 and silver coin in existence. 
 
 In 1684, four men were taken alive out of a 
 mine in England, after 24 days without food. 
 In 1880, Dr. Tanner, in New York, lived on 
 water for 40 days, losing 36 lbs. in weight. 
 
 Storm clouds move thirty -six miles an hour. 
 
 Distinguished doctors say the seat of dys- 
 pepsia is not in the stomach, but in the head. 
 
 The center of population, by the eleventh 
 census, is about 20 miles east of Columbus, Ind. 
 In 1790 it was 23 miles east of Baltimore, Md. 
 
 A man’s working life is divided into four 
 decades; 20 to 30, bronze; 30 to 40, silver; 40 
 to 50, gold; 50 to 60, iron. Intellect and 
 judgment are strongest between 40 and 50. 
 
 According to Orfila, the proportion of nico- 
 tine in Havana tobacco is 2 per cent.; in 
 French, 6 per cent., and in Virginia tobacco, 7 
 per cent. That in Brazilian is still higher. 
 
 One pair of rabbits can become multiplied in 
 four years into 1,250,000. They were intro- 
 duced in Australia a few years ago, and now 
 that colony ships 6,000,000 rabbit skins yearly 
 to England. 
 
 Lauterbrunnen is a deep part of an Alpine 
 pass, where the sun hardly shines in winter. It 
 abounds with falls, the most remarkable of 
 which is the Staubbach, which falls over the 
 Balm precipice in spray from a height of 925 
 feet. * 
 
 The largest of the Pyramids, that of Cheops, 
 is composed of four million tons of stone, and 
 occupied 100,000 men during 20 years, equal 
 to an outlay of $200,000,000. It would now 
 cost $20,000,000 at a contract price of 36 cents 
 per cubic foot. 
 
 One tug on the Mississippi can take, in six 
 days, from St. Louis to New Orleans, barges 
 carrying 10,000 tons of grain, which would 
 require 70 railway trains of fifteen cars each. 
 Tugs in the Suez Canal can tow a vessel from 
 sea to sea in 44 hours. 
 
 American life average for professions (Bos- 
 ton): Storekeepers, 41.8 years; teamsters, 43.6 
 years; laborers, 44.6 years; seamen, 46.1 years; 
 mechanics, 47.3 years; merchants, 48.4 years; 
 lawyers, 52.6 years; farmers, 64.2 years. 
 
 The Spanish merino ram Challenge, owned 
 by L. E. Shattuck, of Missouri, holds the fleece 
 record. The first time he was sheared his wool 
 weighed 28J pounds. The next spring’s clip 
 weighed 42 pounds, and the clip of April, 1893, 
 was 43J pounds. 
 
 By a simple rule the length of the day and 
 night, any time of the year, may be ascertained 
 by simply doubling the time of the sun’s 
 rising, which will give the length of the night, 
 and double the time of setting will give the 
 length of the day. 
 
 On an American 2 5 -cent piece there are 13 
 stars, 13 letters in the scroll held in the eagle’s 
 beak, 13 marginal feathers in each wing, 13 
 tail feathers, 13 parallel lines in the shield, 13 
 horizontal bars, 13 arrow-heads and 13 letters 
 in the word “ quarter dollar.” 
 
HANDY FACTS TO SETTLE ARGUMENTS 
 
 83 
 
 A camel has twice the carrying power of an 
 ox; with an ordinary load of 400 lbs. he can 
 travel 12 to 14 days without water, going 40 
 miles a day. Camels are fit to work at 5 years 
 old, but their strength begins to decline at 25, 
 although they live usually till 40. 
 
 Hair which is lightest in color is also lightest 
 in weight. Light or blonde liair is generally 
 the most luxuriant, and it has been calculated 
 that the average number of hairs of this color 
 on an average person’s head is 140,000, while 
 the number of brown hairs is 110,000, and 
 black only 103,000. 
 
 One woman in 20, one man in 30 is barren — 
 about 4 per cent. It is found that one marriage 
 in 20 is barren — 5 per cent. Among the 
 nobility in Great Britain, 21 per cent, have no 
 children, owing partly to intermarriage of 
 cousins, no less than 4| per cent, being married 
 to cousins. 
 
 The largest bells are the following, and their 
 weight is given in tons: Moscow, 216; Burmah, 
 117; Pekin, 53; Novgorod, 31; Notre Dame, 
 18; Rouen, 18; Olmutz, 18; Vienna, 18; St. 
 Paul’s, 16; Westminster, 14; Montreal, 12; 
 Cologne, 11; St. Peter’s, 9J; Oxford, 8. 
 
 On the Alps,' the limit of the vine is an 
 elevation of 1,600 feet; below 1,000 feet, figs, 
 oranges and olives are produced. The limit of 
 the oak is 3,800 feet, of the chestnut 2,800 feet, 
 of the pine 6,500 feet, of heaths and furze 9,700 
 feet. Perpetual snow exists at an elevation of 
 8,200 feet. 
 
 The fair of Nijni-Novgorod is the greatest in 
 the world, the value of goods sold being as fol- 
 lows: 1841, $35,000,000; 1857, $60,000,000; 
 1876, $140,000,000; the attendance in the last 
 named year including 150,000 merchants from 
 all parts of the world. In that of Leipsic the 
 annual average of sales is $20,000,000, com- 
 prising 20,000 tons of merchandise, of which 
 two-fifths is books. 
 
 The eight largest diamonds in the world 
 weigh, respectively, as follows : The Braganza, 
 1,880 carats (part of the Portuguese jewels, 
 found in 1841); Kohinoor, 103 carats; Star of 
 Brazil, 125 carats; Regent of France, 136 carats; 
 Austrian Kaiser, 139 carats; Russian Czar, 193 
 carats; Rajah of Borneo, 367 carats. The value 
 of the above is not regulated by size, nor easy 
 to estimate, but none of them is worth less than 
 $500,000. 
 
 The percentage of illegitimate births for vari- 
 ous countries, as stated by Mulhall, is as fol- 
 lows: Austria, 12.9; Denmark, 11.2; Sweden, 
 10.2; Scotland, 8.09; Norway, 8.05; Germany, 
 8.04; France, 7.02; Belgium, 7.0; United 
 States, 7.0; Italy, 6.8; Spain and Portugal, 5.5; 
 Canada, 5.0; Switzerland, 4.6; Holland, 3.5; 
 Russia, 3.1; Ireland, 2.3; Greece, 1.6. 
 
 A man will die for want of air in five minutes; 
 for want of sleep, in ten days; for want of 
 water, in a week; for want of food, at varying 
 intervals, dependent on various circumstances. 
 
 The slide of Alpnach, extending from Mount 
 Pilatus to Lake Lucerne, a distance of eight 
 miles, is composed of 25,000 trees, stripped of 
 their bark, and laid at an inclination of 10 to 
 18 degrees. Trees placed in the slide rush 
 from the mountain into the lake in six minutes. 
 
 In 1877 the newspaper Nationale of Paris 
 had ten pigeons which carried despatches daily 
 between Versailles and Paris in fifteen to 
 twenty minutes. In November, 1882, some 
 pigeons, in face of a strong wind, made the dis- 
 tance of 160 miles, from Canton Vaud to Paris, 
 in 6J hours, or 25 miles per hour. 
 
 The University of Harvard was founded by 
 John Harvard in the year 1638. It was the first 
 in the present limits of the United States. The 
 second was William and Mary, at Williamsburg, 
 Va., in 1693; the third, Yale, at New Haven, in 
 1700 ; the fourth was the College of New Jersey, 
 at Princeton, in 1746. 
 
 The Alps comprise about 180 mountains, 
 from 4,000 to 15,732 feet high, the latter being 
 the height of Mont Blanc, the highest spot in 
 Europe. The summit is a sharp ridge, like the 
 roof of a house, of nearly vertical granite rocks. 
 The ascent requires two days; six or eight 
 guides are required. It was ascended by two 
 natives, Jacques Belmat and Dr. Packard, 
 August 8, 1786, at 6 a. m. They stayed up 30 
 minutes, with the thermometer 14 degrees below 
 the freezing point. 
 
 The rise of the Nile commences in June, con- 
 tinuing until the middle of August, attaining an 
 elevation of from 24 to 26 feet, and flooding the 
 valley of Egypt twelve miles wide. In 1829 it 
 rose to 26 cubits, and 30,000 persons were 
 drowned. The Nile has a fall of six inches in 
 1000 miles, adds about four inches to the soil in 
 a century, and encroaches on the sea 16 feet 
 every year. Bricks have been found at the 
 depth of 60 feet, showing the vast antiquity of 
 the country. In productiveness of soil Egypt 
 is excelled by no other land in the world. 
 
 There were 2,180 lepers in Norway in 1883, 
 according to Mulhall. The numbers in Spain 
 and Italy are considerable. In the Sandwich 
 Islands the disease is so prevalent that the 
 island of Molokai is set apart for lepers, who 
 are under the direction of a French Jesuit 
 priest. The death of Father Damien, in 1889, 
 called attention to the noblest instance of self- 
 sacrifice recorded in the nineteenth century. 
 His place is now filled by a younger member of 
 his order, who voluntarily sacrifices his health 
 and life to aid the outcasts. In the Seychelles 
 Islands leprosy is also common. 
 
84 
 
 HANDY FACTS TO SETTLE ARGUMENTS 
 
 The first known dictionary was of the Chinese 
 language, contained 40,000 characters, and was 
 compiled by Pa-Ont-She, JB.C. 1100. The first 
 Latin dictionary was compiled by Yarro, about 
 A.D. 10. The first English dictionary was 
 JElfric’s Glossary, 975. Dr. J ohnson’s dictionary 
 appeared in 1755; Webster’s dictionary was 
 issued in 1828: Worcester’s in 1860. 
 
 The average of human life is 33 years. One 
 child out of every four dies before the age of 7 
 years, and only one-half of the world’s popula- 
 tion reach the age of 17. One out of 10,000 
 reaches 100 years. The average number of 
 births per day is about 120,000, exceeding the 
 deaths by about 15 per minute. There have 
 been many alleged cases of longevity in all ages, 
 but only a few are authentic. 
 
 The ratio of sickness rises and falls regularly 
 with death rate in all countries, as shown by 
 Dr. Farr and Mr. Edmonds at the Lisbon Con- 
 gress of 1860, when the following rule was 
 established: Of 1,000 persons, aged 30, it is 
 probable 10 will die in the year, in which case 
 there will be 20 of that age sick throughout the 
 year, and 10 invalids. Of 1,000 persons, aged 
 75, it is probable that 100 will die in the year, 
 in which case the sick and invalids of that age 
 will be 300 throughout the year. For every 
 100 deaths let there be hospital beds for 200 
 sick, and infirmaries for 100 invalids. 
 
 The word dollar is from the German thal 
 (valley) and came into use some three hundred 
 years ago. There is a little silver-mining city 
 or district in Northern Bohemia called Joach- 
 imsthal, or Joachim’s Valley. The reigning 
 duke of the region authorized this city in the 
 sixteenth century to coin a silver piece which 
 was called “ Joachimsthaler.” The “ joachim” 
 was soon dropped and “ thaler ” only retained. 
 The piece went into general use in Germany 
 and Denmark, where the orthography was 
 changed to “ daler,” whence it came into 
 English and was adopted by the Americans 
 with still further changes in the spelling. 
 
 In the small-pox epidemic of 1881, in Eng- 
 land, the returns showed 4,478 deaths per mill- 
 ion inhabitants — 98 vaccinated to 4,380 unvac- 
 cinated, or in the proportion of 44 to 1. In the 
 epidemic at Leipsic in 1871, the death rate was 
 12,700 per million, 71 per cent, of whom were 
 unvaccinated. These figures are by Dr. Mul- 
 hall. In Boston the proportion was 15 to 50, 
 and in Philadelphia, 17 to 64. During the 
 Franco-German war the Germans lost only 263 
 men from this disease, the French 23,499, the 
 former having been revaccinated in barracks. 
 In the war in Paraguay, the Brazilians lost 43,- 
 000 men from malignant or black small-pox, 
 that is, 35 per cent, of their aimy, nine cases in 
 ten proving fatal. 
 
 Sunday schools for teaching the elements of 
 English education were established by Baikes 
 about 1781. 
 
 In the cholera visitation of 1866, the pro- 
 portion of deaths per 10,000 inhabitants in the 
 principal cities of Europe was as follows : Lon- 
 don, 18; Dublin, 41; Vienna, 51; Marseilles, 
 64; Paris, 66; Berlin, 83; Naples, 89; St. 
 Petersburg, 98; Madrid, 102; Brussels, 184; 
 Palermo, 197; Constantinople, 738. 
 
 It is estimated that the number of insane 
 persons in the United States is 168,900. 
 Causes of Insanity — Hereditary, 24 per cent. ; 
 drink, 14 per cent. ; business, 12 per cent. ; loss 
 of friends, 11 per cent.; sickness, 10 per cent.; 
 various, 29 per cent. This result is the medium 
 average arrived at by Mulhall on comparing the 
 returns for the United States, England, France 
 and Denmark. 
 
 The estimated number of religious denomi- 
 nations among English-speaking communities 
 throughout the world is as follows: Episco- 
 palians, 21,100,000; Methodists of all descrip- 
 tions, 15,800,000; Roman Catholics, 14,340,000; 
 Presbyterians of all descriptions, 10,500,000; 
 Baptists of all descriptions, 8,160,000; Congre- 
 gationalists, 6,000,000; Unitarians, 1,000,000; 
 Free Thought, 1,100,000; minor religious sects, 
 2,000,000; of no particular religion, 20,000,000. 
 Total English-speaking population, 100,000,000. 
 
 Ocean Records: Liverpool and Queens- 
 town to New York: Lucania, Cunard Line, 5 
 days, 13 hours, 25 minutes, mean time. Left 
 Liverpool 8:35 p.m. Oct. 1, arrived in New 
 York 10 o’clock a.m. Oct. 7, 1893. Fastest 
 ocean passage from Liverpool to New York. 
 New York to Queenstown: 5 days, 19 hours, 
 57 minutes, mean time, City of New York, 
 Inman Line; left Sandy Hook light 8 :20 p.m. 
 (Greenwich mean time) Aug. 17; arrived 
 Daunts Rock light 4:17 p.m. (Greenwich mean 
 time) Aug. 23, 1892; average speed 20:11 knots 
 per hour ; fastest eastward passage. 
 
 The degrees of alcohol in wines and liquors 
 are: Beer, 4.0; porter, 4.5; ale, 7.4; cider, 8.6; 
 Moselle, 9i6; Tokay, 10.2; Rhine, 11.0; Orange, 
 11.2; Bordeaux, 11.5; hock, 11.6; gooseberry, 
 11.8; Champagne, 12.2; claret, 13.3; Burgundy, 
 13.6; Malaga, 17.3; Lisbon, 18.5; Canary, 18.8; 
 sherry, 19.0; Vermouth, 19.0; Cape, 19.2; 
 Malmsey, 19.7; Marsala, 20.2; Madeira, 21.0; 
 port, 23.2 ; Curacoa, 27.0; aniseed, 33.0; 
 Maraschino! 34.0; Chartreuse, 43.0; gin, 51.6; 
 brandy, 53.4; rum, 53.7; Irish whisky, 53.9; 
 Scotch, 54.3. Spirits are said to be “proof” 
 when they contain 57 per cent. The maximum 
 amount of alcohol, says Parkes, that a man can 
 take daily without injury to his health is that 
 contained in 2 oz. brandy, J pt. of sherry, J pt. 
 of claret, or 1 pt. of beer. 
 
HANDY FACTS TO SETTLE ARGUMENTS 
 
 85 
 
 German empire re-established, Jan. 18, 1871. 
 
 The first normal school was opened in Paris 
 in 1795. The first normal college for the blind 
 was founded in 1873. 
 
 The highest latitude ever reached in the 
 region of the north pole was attained by the 
 steam whaler Newport July 24, 1893. The 
 Newport wintered at the Herschel islands and 
 started after whale as soon as the summer 
 opened. When the ice finally shut off further 
 progress Captain Porter found himself in 84 
 degrees north latitude or within six degrees of 
 the north pole. The highest latitude ever 
 reached before was obtained by the Greely 
 expedition, which mounted to 83 degrees and 
 20 minutes in 1882. 
 
 Capacity of the largest public buildings in 
 the world: Coliseum, Rome, 87,000; St. Peter’s, 
 Rome, 54,000; Theater of Pompey, Rome, 
 40,000; Cathedral, Milan, 37,000; St. Paul’s, 
 Rome, 32,000; St Paul’s, London, 31,000; St. 
 Petronia, Bologna, 26,000; Cathedral, Florence, 
 24,300; Cathedral, Antwerp, 24,000; St. John 
 Lateran, Rome, 23,000; St. Sophia’s, Constanti- 
 nople, 23,000; Notre Dame, Paris, 21,500; 
 Theater of Marcellus, Rome, 20,000; Cathedral, 
 Pisa, 13,000; St. Stephen’s Vienna, 12,400; St. 
 Dominic’s, Bologna, 12,000; St. Peter’s, 11,400; 
 Cathedral, Vienna, 11,000; Gilmore’s Garden, 
 New York, 8,443; La Scala, Milan, 8,000; 
 Mormon Temple, Salt Lake City, 8,000; St. 
 Mark’s, Venice, 7,500; Spurgeon’s Tabernacle, 
 London, 6,000; Bolshoi Theater, St. Petersburg, 
 5,000; Tabernacle (Talmage’s), Brooklyn, 
 5,000; Music Hall, Cincinnati, 4,824; Audi- 
 torium, Chicago (large hall), 4,000. 
 
 There are 3,000,000 opium smokers in 
 China. A paper read before the New York 
 Medical Society by Dr. F. N. Hammond 
 presents some important facts. In 1840 about 
 20,000 pounds of opium were consumed in the 
 United States; in 1880, 533,450 pounds. In 
 1868 there were about 90,000 habitual opium 
 eaters in the country; now they number over 
 500,000. More women than men are addicted to 
 the use of the drug. The vice is one so easily 
 contracted, so easily practiced in private, and so 
 difficult of detection, that it presents peculiar 
 temptations and is very insidious. The relief 
 from pain that it gives and the peculiar exalta- 
 tion of spirits easily lead the victim to believe 
 that the use of it is beneficial. Opium and 
 chloral are to-day the most deadly foes of 
 women. Dr. Hammond is the better qualified 
 to speak on this subject from having once been 
 a consumer of opium himself. To break off 
 from the habit, he says, the opium-eater must 
 reduce the quantity of his daily dose, using at 
 the same time other stimulants, and gradually 
 eliminate the deadly drug entirely. 
 
 There were 48,930 blind people iu the 
 United States in 1880, and 33,880 deaf mutes. 
 
 The various nations of Europe are repre- 
 sented in the list of Popes as follows: English, 
 1 ; Dutch, 1 ; Swiss, 1 ; Portuguese, 1 ; African, 
 2; Austrian, 2: Spanish, 5; German, 6; Syrian, 
 8; Greek, 14; French, 15; Italian, 197. Eleven 
 Popes reigned over 20 years; 69 from 10 
 to 20; 57 from 5 to 10; and the reign of 
 116 was less than 5 years. The reign of 
 Pius IX. was the longest of all, the only one 
 exceeding 25 years. Pope Leo XIII. is the 
 258th Pontiff. The full number of the Sacred 
 College is 70, namely: Cardinal bishops, 6; 
 cardinal priests, 50; cardinal deacons, 14. At 
 present there are 62 cardinals. The Roman 
 Catholic hierarchy throughout the world, 
 according to official returns published at Rome 
 in 1884, consisted of 11 patriarchs, and 1,153 
 archbishops and bishops. Including 12 coadju- 
 tor or auxiliary bishops, the number of Roman 
 Catholic archbishops and bishops now holding 
 office in the British Empire is 134. The num- 
 bers of the clergy are approximate only. 
 
 The measurement of that part of the skull 
 which holds the brain is stated in cubic inches 
 thus: Anglo-Saxon, 105; German, 105; Negro, 
 96; Ancient Egyptian, 93; Hottentot, 58; 
 Australian native, 58. In all races the male 
 brain is about ten per cent, heavier than the 
 female. The highest classes of apes has only 
 16 oz. of brain. A man’s brain, it is estimated, 
 consists of 300,000,000 nerve cells, of which 
 over 3,000 are disintegrated and destroyed 
 every minute. Every one, therefore, has a new 
 brain once in sixty days. But excessive labor, 
 or the lack of sleep, prevents the repair of the 
 tissues, and the brain gradually wastes away. 
 Diversity of occupation, by calling upon differ- 
 ent portions of the mind or body, successfully 
 affords, in some measure, the requisite repose to 
 each. But in this age of overwork there is no 
 safety except in that perfect rest which is the 
 only natural restorative of exhausted power. It 
 has been noticed by observant physicians in 
 their European travels that the German people, 
 who, as a rule, have little ambition and no hope 
 to rise above their inherited station, are pecu- 
 liarly free from nervous diseases; but in 
 America, where the struggle for advancement is 
 sharp and incessant, and there is nothing that 
 will stop an American but death, the period of 
 life is usually shortened five, ten or twenty 
 years by the effects of nervous exhaustion. 
 After the age of 50 the brain loses an ounce 
 every ten years. Cuvier’s weighed 64, Byron’s 
 79, and Cromwell ’ b 90 ounces, but the last was 
 diseased. Post-mortem examinations in France 
 give an average of 55 to 60 ounces for the brains 
 of the worst class of criminals. 
 
86 
 
 SOME BIG THINGS 
 
 Consumption. — Of the total number of 
 deaths, the percentage traceable to consumption 
 in the several States and Territories is as fol- 
 lows: Alabama, 9.6; Arizona, 6.1; Arkansas, 
 6.4; California, 15.6; Colorado, 8.2; Connecti- 
 cut, 15.1; Dakota, 8.8; Delaware, 16.1; District 
 of Columbia, 18.9; Florida, 8.3; Georgia, 7.9; 
 Idaho, 6.8; Illinois, 10.3; Indiana, 12.6; Iowa, 
 9.9; Kansas, 7.3; Kentucky, 15.7; 'Louisiana, 
 10.4; Maine, 19.2; Maryland, 14.0; Massa- 
 chusetts, 15.7; Michigan, 13.2; Minnesota, 9.3; 
 Mississippi, 8.8; Missouri, 9.8; Montana, 5.6; 
 Nebraska, 8.8; Nevada, 6.3; New Hampshire, 
 5.6; New Jersey, 8.9; New Mexico, 2.4; New 
 York, 8.1; North Carolina, 9.5; Ohio, 13.8; 
 Oregon, 12.1; Pennsylvania, 12.6; Rhode 
 Island, 14.6; South Carolina, 9.8; Tennessee, 
 14.5; Texas, 6.5; Utah, 2.8; Vermont, 16.1; 
 Virginia, 12.2; Washington, 13.2; West Vir- 
 ginia, 13.0; Wisconsin, 10.4; Wyoming, 2.6. 
 Average, 12.0. 
 
 First public schools in America were estab- 
 lished in the New England States about 1642. 
 
 Euclid’s Elements of Geometry were com- 
 piled about B.C. 300. 
 
 First authentic use of organs, 755; in Eng- 
 land, 951. 
 
 The first newspaner advertisement appeared 
 in 1652. 
 
 The Latin tongue became obsolete about 
 580. 
 
 The great London fire occurred Sept. 26, 
 1666. 
 
 The value of a ton of pure gold is $602,- 
 875. 
 
 Ether was first used for surgical purposes 
 in 1844. 
 
 Ignatius Loyola founded the order of Jesuits, 
 
 1541. 
 
 First subscription library, Philadelphia, 
 
 1731. 
 
 Cork is the bark taken from a species of the 
 oak tree. 
 
 Iron horseshoes were made in 481. 
 
 Benjamin Franklin used the first lightning 
 rods, 1752. 
 
 Glass windows (colored) were used in the 
 8th century. 
 
 Authentic history of China commenced 3,000 
 years B.C. 
 
 Introduction of homoeopathy into the United 
 States, 1825. 
 
 Spectacles were invented by an Italian in 
 the 13th century. 
 
 Medicine was introduced into Rome from 
 Greece, 200 B.C. 
 
 First electric telegraph, Paddington to 
 Brayton, Eng., 1835. 
 
 The Chaldeans were the first people who 
 worked in metals. 
 
 First life insurance, in London, 1772; in 
 America, Philadelphia, 1812. 
 
 Egyptian pottery is the oldest known ; datdfe 
 from 2,000 B.C, 
 
 Julius Caesar invaded Britain, 55 B.C.; 
 assassinated, 44 B.C. 
 
 Soap was first manufactured in England in 
 the 16tb. century. 
 
 The largest free territorial government is the 
 United States. 
 
 First photographs produced in England, 
 1802; perfected, 1841. 
 
 First marine insurance, A.D. 533 ; England, 
 1598; America, 1721. 
 
 Professor Oersted, Copenhagen, discovered 
 electro-magnetism in 1819. 
 
 First American express, New York to Boston 
 — W. F. Harnden. 
 
 Glass windows were first introduced into 
 England in the 8th century. 
 
 Dark Ages, from the 6th to the 14th century. 
 
 A rifle ball moves 1,000 miles per hour. 
 
 First steamer crossed the Atlantic, 1819. 
 
 Assassination of Lincoln, April 14, 1865. 
 
 A hand (horse measure) is four inches. 
 
 A barrel of flour weighs 196 pounds. 
 
 Envelopes were first used in 1839. 
 
 Telescopes were invented in 1590. 
 
 H Some Big Things PvV 
 
 T H Kj largest empire in the world is Great 
 Britain, comprising more than a sixth of 
 the land surface of the globe (8,557,658 
 sq. miles), and nearly a sixth of the world’s 
 population. 
 
 The greatest grain port in the world is Chi- 
 cago. 
 
 The largest lake in the world is Lake 
 Superior. 
 
 The largest territory of the United States is 
 Alaska — one-fifth of the entire national 
 
 domain. 
 
 The largest island in the world is Australia. 
 
 The largest city in the United States not on 
 a navigable river is Indianapolis. 
 
 The largest university is Oxford, in England. 
 It consists of twenty-one colleges and five 
 halls. 
 
 The best specimen of Grecian architecture in 
 the world is the Girard College for Orphans, 
 Philadelphia. 
 
 The largest insurance company in the world 
 is the Mutual Life of New York City, having 
 cash assets of $175,000,000. 
 
SOME BIG THINGS 
 
 87 
 
 The tallest lighthouse in the world is the one 
 at Hell Gate, N. Y., 250 feet high. 
 
 The greatest mass of solid iron in the world 
 is the Iron Mountain of Missouri; it is 350 feet 
 high and two miles in circuit. 
 
 The tallest building in Chicago, the city of 
 tall buildings, is the Masonic Temple, 20 stories 
 high, erected at a cost of $3,000,000. 
 
 The biggest dog in the world was Plinlim- 
 rnon, a St. Bernard. In 1886 he stood 35 
 inches at shoulder, and weighed 214 lbs. 
 
 Twenty- eight railroad companies, operating 
 
 40,000 miles of railroad lines, enter Chicago 
 and make it the greatest railroad center in the 
 world. 
 
 The largest tree in the world, as yet discov- 
 ered, is in Tulare County, California. It is 
 275 feet high, and 106 feet in (circumference at 
 its base. 
 
 The largest nugget of gold ever found was 
 the “Welcome Nugget,” found June 11, 1858, 
 in Ballarat, Australia. It weighed 2,166 ounces, 
 and was valued at $41,833. 
 
 The most extensive park is Deer Park in 
 Denmark. It contains 4,200 acres. The largest 
 park in the United States is Fairmount, at 
 Philadelphia, and contains 2,740 acres. 
 
 The largest check ever drawn was that of the 
 Pennsylvania Kailroad Company in favor of 
 Kidder, Peabody & Co., for $14,949,052.20, on 
 June 7, 1881. 
 
 The largest valley in the world is the valley 
 of the Mississippi; it contains 500,000 square 
 miles and is one of the most fertile and profit- 
 able regions of the globe. 
 
 The longest span of wire is over the River 
 Ristuah in India. It is used for telegraph, is 
 over 6,000 feet long, and is stretched between 
 two hills at an average height of about 1,200 
 feet. 
 
 The highest monument in the world is the 
 Washington monument, being 555 feet. The 
 highest structure of any kind is the Eiffel 
 Tower, Paris, finished in 1889 and 989 feet 
 high. 
 
 The largest and costliest library building in 
 the world is the New Library of Congress at 
 Washington, costing $6,000,000 and covering 
 over four acres of ground. Storage capacity, 
 5,000,000 volumes. 
 
 The largest crowd that ever attended a public 
 show of any kind was that recorded on Chicago 
 Day, Oct. 9, 1893, at the World’s Columbian 
 Exposition, Chicago, when 754,203 people 
 entered the gates. 
 
 The longest line of railroad in the United 
 States is the Union Pacific, over 3,000 miles. 
 The longest line of railroad in the world is the 
 Russian military road from St. Petersburg to 
 Samarcand. 
 
 The largest school in the world is the Jews’ 
 free school of Spitalsfield, Eng., which has a 
 daily attendance of 2,800 pupils. 
 
 The largest desert is Sahara, in Northern 
 Africa. Its length is 3,000 miles and breadth 
 900, having an area of 2,000,000 square miles. 
 
 The largest army in the world in 1893 was 
 the French, with 2,500,000 of all arms. In 1895, 
 however, Germany will lead, when, with the new 
 military laws in effect, they will have 5,000,000 
 men under arms. 
 
 The largest deposits of anthracite coal in the 
 world are in Pennsylvania, the mines of which 
 supply the market with millions of tons annually 
 and appear to be inexhaustible. 
 
 The largest theater in the world is the Opera- 
 house in Paris, which covers nearly four acres 
 of ground and cost 100,000,000 francs. La 
 Scala of Milan has the largest seating capacity. 
 
 The largest hotel in the United States, and 
 probably the largest in the world, is located at 
 San Francisco, Cal. It is seven stories high and 
 cost $3,500,000. It is named the Palace and 
 has accommodations for 1,500 guests. 
 
 The largest block of coal ever mined was 
 dug out of the Roslyn mine, Washington, for 
 exhibition purposes, in 1892. It is 26 feet long, 
 5 feet 8 inches wide, and 5 feet 4 inches high, 
 and weighs about 25 tons. 
 
 The largest producing farm in the world lies 
 in the southwest corner of Louisiana, owned by 
 a Northern syndicate. It comprises 1,500,000 
 acres, and runs one hundred miles north and 
 south. The fencing alone cost nearly $50,000. 
 
 The largest sun-dial in the world is Hyona 
 Horoo, a large promontory which extends 
 
 3.000 feet above the iEgean Sea. As the sun 
 swings round the shadow of this mountain it 
 touches one by one a circle of islands, which 
 act as hour marks. 
 
 The largest cavern is Mammoth Cave in 
 Edmondson County, Kentucky, about 28 miles 
 from Bowling Green. It consists of a series of 
 irregular chambers, some of which are traversed 
 by navigable branches of the Echo river, in the 
 waters of which blind white fish are found. 
 
 The largest building ever erected is the tem- 
 porary structure known as the Building of 
 Manufactures and Liberal Arts at the Chicago 
 Exposition, 1893. Cost, $1,7 00,000 ; 787 x 1,687 
 feet; ground area, 30.47 acres; floor space, 
 including galleries, 44 acres; height, 203 feet. 
 
 The largest volcano in the world is Etna — 
 its base is 90 miles in circumference; its cone, 
 
 11.000 feet high. Its first eruption occurred 
 474 B.C. The loftiest active volcano is Popo- 
 catapetl, 35 miles southwest of Pueblo, Mexico. 
 It is 17,748 feet above the level of the sea; its 
 crater is three miles in circumference and 1,000 
 feet deep. 
 
88 
 
 SOME BIG THINGS 
 
 The largest library in the world is the 
 National Library of France, founded by Louis 
 XIV., which now contains 1,400,000 books, 
 
 300.000 pamphlets, 175,000 manuscripts, 300,- 
 000 maps and charts, 150,000 coins and medals, 
 
 1.300.000 engravings, and 100,000 portraits. 
 
 The largest flag ever flung to the breeze was 
 
 hoisted on the central flag pole in front of the 
 Administration Building of the World’s Colum- 
 bian Exposition on the morning of May 1, 1893. 
 It was 60 feet long by 40 feet wide, and was 
 “red, white and blue” of course, with forty- 
 four stars in the field of blue. 
 
 The greatest cataract in the world is Niagara 
 Falls, where the water from the great upper 
 lakes forms a river three-quarters of a mile 
 wide, and then, suddenly contracted, plunges 
 over the rocks in two columns to the depth of 
 165 feet each. The highest fall of water in the 
 world is that of the Yosemite in California, 
 being 2,550 feet. 
 
 The longest railway tunnel in the world is 
 the St. Gothard, on the line of the railroad 
 between Lucerne and Milan, being 9J- miles in 
 length. Its summit is 6,600 feet beneath the 
 peak of Kastelhorn and 900 feet below the 
 surface at Andermatt. It is 26 J feet wide, and 
 18 feet 10 inches from floor to crown of arch. 
 
 The greatest fortress, from a strategical point 
 of view, is Gibraltar. It is' considered im- 
 pregnable, occupying a rocky peninsula jutting 
 out into the sea, about three miles long and 
 three-quarters of a mile wide. One central rock 
 rises 1,435 feet above the level of the sea. The 
 garrison consists of 7,000 men. The largest 
 fortress in size is Fortress Monroe. 
 
 The Union arch of the Washington Aqueduct 
 is the largest in the world, being 220 feet; 20 
 feet in excess of the Chester arch across the Dee 
 in England, 68 feet longer than that of the 
 London Bridge, 92 feet longer than that at 
 Neuilly on the Seine, and 100 feet longer than 
 that of Waterloo Bridge. The height of the 
 Washington arch is 100 feet. 
 
 The Mississippi River, from the source of the 
 Missouri to the Eads jetties, is the longest river 
 in the world. It is 4,300 miles in length and 
 drains an area of 1,726,000 square miles. The 
 Amazon, which is without doubt the widest river 
 in the world, including the Beni, is 4,000 miles 
 in length and drains 2,330,000 square miles of 
 territory. 
 
 The largest anvil is that used in the Woolwich 
 Arsenal, England. It weighs sixty tons. The 
 anvil block upon which it rests weighs 103 tons. 
 Altogether 600 tons of iron were used in the 
 anvil, the block and the foundation work. It is 
 said to have been six months cooling before it 
 was sufficiently hard to stand the shock of the 
 immense hammer. 
 
 The largest private house in America was 
 begun in 1893 by Dr. Seward Webb, a relative 
 by marriage of the Vanderbilts, and is located 
 in the Adirondacks. Estimated cost, $1,500,000; 
 107 rooms. The material is granite, and the 
 edifice covers nearly half an acre. 
 
 The highest mountain on the globe is not, as 
 is generally supposed, Mt. Everest, that honor 
 belonging to a lofty peak named* Mt. Hercules 
 on the Isle of Papua, New Guinea, discovered 
 by Capt. Lawson in 1881. According to Law- 
 son, this monster is 32,763 feet in height, being 
 3,781 feet higher than Mt. Everest, which is 
 only 29,002 feet above the level of the Indian 
 Ocean. The highest range of mountains are 
 the Himalayas, the mean elevation being from 
 
 16,000 to 18,000 feet. 
 
 The largest State in our grand republic is 
 Texas, which contains 274,356 square miles, 
 capable of sustaining 20,000,000 of people, and 
 then it would not be more crowded than Scot- 
 land is at present. It has been estimated that 
 the entire population of the globe could be 
 seated upon chairs within the boundary of 
 Texas and each have four feet of elbow room. 
 
 The largest body of fresh water in the world 
 is Lake Superior. It is 400 miles long and 180 
 miles wide; its circumference, including the 
 windings of its various bays, has been estimated 
 at 1,800 miles. Its area in square miles is 
 32,000, which is greater than the whole of New 
 England, leaving out Maine. The greatest 
 depth of this inland sea is 200 fathoms, or 1,200 
 feet. Its average depth is about 160 fathoms. 
 It is 636 feet above sea level. 
 
 The largest ferry-boat ever constructed was 
 named the Solano, and is now in use daily con- 
 veying trains across the Straits of Carquinez, 
 Cal., between Benicia and Port Costa. The 
 Solano is 460 feet long, 116 feet wide, and 20 
 foot depth of hold. She has eight steel boilers, 
 four rudders, and a tonnage of 3,841 tons. On 
 her decks are four railway tracks, with capacity 
 for 48 ordinary freight cars and two locomo- 
 tives, or 28 passenger coaches of the largest 
 build. 
 
 The largest and costliest private mansion in 
 the world is that belonging to Lord Bute, called 
 Montstuart, and situated near Rothesay, Eng- 
 land. It covers nearly two acres ; is built in 
 Gothic style; the walls, turrets and balconies 
 are built of stone. The immense tower in the 
 center of the building is 120 feet high, with a 
 balcony around the top. The halls are con- 
 structed entirely of marble and alabaster, and 
 the rooms are finished in mahogany, rosewood 
 and walnut. The fireplaces are all carved 
 marbles of antique designs. The exact cost of 
 this fairy palace is not known, but it has never 
 been estimated at less than $8,000,000. 
 
SOME BIG THINGS 
 
 89 
 
 The deepest artesian well is at Potsdam, 
 5,500 feet deep. 
 
 The largest city in the world is London, 
 4,764,312 persons. 
 
 The finest sea mirage is the Fata Morgana, 
 in the Straits of Messina. 
 
 The most ancient catacombs are those of 
 Egypt, over 4,000 years old. 
 
 The finest collection of antiquities in the 
 world is in the British Museum. 
 
 The best whispering gallery is in the dome 
 of St. Paul’s Cathedral in London. 
 
 The greatest inland sea is the Caspian, which 
 is 700 miles long by 270 in width. 
 
 The most disastrous flood was that of Holland, 
 1530; 400,000 persons drowned. 
 
 The lowest body of water is the Dead Sea, 
 nearly 1,300 feet below the level of the sea. 
 
 The largest locomotive was built four years 
 ago for the Northern Pacific, 225,000 pounds in 
 weight. 
 
 The most extensive cemetery is in the cata- 
 combs of Borne; over 6,000,000 human beings 
 are there interred. 
 
 The largest animal is the whale. A whale 176 
 feet long and 120 in circumference was taken to 
 the Arctic Ocean in 1847. 
 
 The greatest jumper is the common flea. If 
 a man could leap as far, proportioned to his size 
 and weight, he could go from St. Louis to Chi- 
 cago in two jumps. 
 
 The largest engine is at Friedensville, Pa. ; 
 driving wheels are 35 feet in diameter, the 
 cylinder is 110 inches, and it raises 17,500 
 gallons of water per minute. 
 
 The most singular plant is the sensitive plant. 
 Some of this family are so delicate that the 
 passing of a cloud over the sun will cause their 
 leaves to curl up. 
 
 The most remarkable river is the Jordan, the 
 Descender. Its whole course is a succession of 
 falls and rapids, and it is not navigable in any 
 portion of its length. 
 
 The oldest known ruins are those of the Birs 
 Nimroud. The great mound called by this 
 name is supposed to be the Tower of Babel 
 mentioned in the Book of Genesis. 
 
 The largest building stones are those used in 
 the cyclopean walls of Baalbec, in Syria. Some 
 of these measure 63 feet in length by 26 in 
 breadth and are of unknown depth. 
 
 The most singular animal is the Ornitho- 
 rhyncus Paradoxus, of Australia. It has a bill 
 like a duck, fur like a seal, webbed feet like a 
 goose, is amphibious and lays eggs. 
 
 The tallest structure, compared with the size 
 of the builder, is the hill of the Termites, or 
 white ants. If tiie houses of men were propor- 
 tionately lofty the humblest residence would be 
 a mile high. 
 
 The most wonderful insect is the common ant. 
 The researches of natural philosophers have 
 shown that there is not in the world a more 
 extraordinary bit of matter than the ant’s brain. 
 
 The most valuable tree is the palm. The 
 natives of the countries where it grows procure 
 from it materials for their houses, clothing, 
 baskets, mats, food and drink, fishing lines and 
 ropes, sails and boats. 
 
 The most remarkable stone formation in the 
 world is the Giant’s Causeway, in the north of 
 Ireland. It consists of basalt columns, most of 
 them as regular as though hewn by stone- 
 cutters’ chisels. 
 
 The largest place of amusement ever con- 
 structed was the Coliseum at Borne. Its exter- 
 nal circumference was 1,728 feet, its long 
 diameter 615, its short 510, its height 156 feet. 
 It had four stories, and could seat 87,000 spec- 
 tators, while 60,000 more could find standing 
 room. 
 
 The greatest whirlpool is the maelstrom off 
 the Norway coast. It is the eddy between the 
 mainland and an island, and when the current 
 is in one direction and the wind in another no 
 ship can withstand the fury of the waves. 
 Whales and sharks have been cast ashore and 
 killed. The current is estimated to run thirty 
 miles an hour. 
 
 A Poland China hog, weighing 1,300 pounds, 
 was exhibited at the World’s Fair in Chicago. 
 He was 34 months old, measured 8 feet 9 inches 
 from the tip of his snout to the root of his tail, 
 7 feet 6 inches around the body, 16 inches 
 around the foreleg and was raised entirely on 
 barley, wheat and oats. 
 
 The largest bird is the condor. Condors with 
 wings that spread 22 feet have been found in 
 the Andes. The smallest bird is a Brazilian 
 humming-bird, weighing but 5 grains and only 
 a little larger than a common honey-bee. The 
 swiftest bird is the kestrel, or sparrow-hawk. It 
 has been known to make 100 miles an hour. 
 The bird of greatest endurance is the albatross. 
 One has been known to follow a ship for sixty- 
 four days without once being seen to rest on the 
 water. 
 
 The largest refracting telescope in the world 
 was presented by Charles T. Yerkes to the 
 University of Chicago, in 1893. It has a lens 
 40 inches in diameter. The column and head 
 of cast iron rise to a height of 43 feet and 
 weigh 50 tons. The tube is of steel, 64 feet 
 long, and 52 inches in diameter at the center, 
 tapering towards the ends. Its weight is 6 
 tons. The total weight of the telescope is 75 
 tons. Cost $250,000. The lens of the telescope 
 at Lick Observatory is 36 inches in diameter. 
 The largest reflector is that of Lord Boss in 
 England, 72 inches. 
 
90 
 
 SOME BIG THINGS 
 
 The most extensive history is that of Gibbon. 
 It covers the events of the world for 1,200 years. 
 
 The creature most tenacious of life is the 
 common sea polyp. One may be cut in two, 
 and two creatures are the result. One may be 
 slit lengthwise into half a dozen sections, mak- 
 ing as many animals. They may be turned 
 inside out and enjoy themselves just as well as 
 before; if two be divided and placed end to end, 
 the result will be a monster having a head at 
 each end of its body. 
 
 The most pernicious winds are the samiels 
 or hot winds of Egypt. They come from the 
 deserts to the southwest and bring with them 
 infinite quantities of fine dust, which penetrates 
 even the minutest crevice. The thermometer 
 often rises to 125 during their continuance, and 
 thousands of human beings have been known to 
 perish from suffocation in the fiery blast. It 
 was one of these samiels that destroyed the 
 army of Sennacherib. Alexander the Great 
 nearly lost his whole force in another, and the 
 army of Cambyses was utterly annihilated. 
 
 Height of monuments, spires, etc.: New 
 Tower of London, 1,154 feet; Eiffel Tower, 
 Paris, 984 feet; Washington Monument, 555 
 feet; Cathedral of Cologne, 511 feet; Cathedral 
 of Rouen, 482 feet; City Hall, Philadelphia, 
 546| feet; St. Stephen’s Cathedral, Vienna, 470 
 feet; Cathedral of Strasburg, 468 feet; Pyramid 
 of Cheops, 450 feet (original 488) ; St. Peter’s, 
 Rome, 448 feet; King Shafra’s Pyramid, 447 
 feet; Notre Dame, Antwerp, 442 feet; Cathedral 
 of Amiens, France, 422 feet; Cathedral of 
 Salisbury, England, 404 feet; San Francisco 
 City Hall, 400 feet; Torazzo Tower, Italy, 396 
 feet; Cathedral of Florence, Italy, 387 feet; St. 
 Paul’s, London, 365 feet; Hotel de Ville, 
 Brussels, 364 feet ; Cathedral of Milan, 355 feet ; 
 St. Patrick’s, New York, 328 feet; Bartholdi 
 Statue, 324 feet; Cathedral of Bremen, 324 feet; 
 Asinelli Tower, Italy, 321 feet; Cathedral of 
 Norwich, England, 315 feet; Board of Trade, 
 Chicago, 303 feet ; Lincoln Cathedral, England, 
 300 feet; Trinity Church, New York, 284 feet. 
 
 The Capitol building at Washington, D.C., is 
 the largest building in the United States. The 
 corner-stone was laid December 18, 1793, by 
 President Washington, assisted by other Masons. 
 It was partially destroyed by the British in 
 1814. The present dome was begun in 1855 
 and finished in 1863. The flag of the United 
 States first floated from it December 12, 1863. 
 The cost of the entire building has been some- 
 thing over $13,000,000. Its length is 715 feet 
 4 inches; width, 324 feet. It covers 3§ acres 
 of ground. The distance from the ground to 
 the top of the dome is 307 \ feet; diameter of 
 the dome, 135J feet — making fifth as to size 
 with the greatest domes of the world. 
 
 The most wonderful clock is that in Stras- 
 burg Cathedral. 
 
 The coldest place in the world is the region 
 about the mouth of the McKenzie River, in 
 British America. The thermometer there has 
 been known to sink to 70 degrees below zero. 
 
 The highest monolith in the world is an 
 obelisk at Karnak, in Egypt, near Luxor. The 
 monument was erected by Hatasu, a queen who 
 reigned 1600 B.C. It is 120 feet long and its 
 weight is about 400 tons. 
 
 The greatest fire was that of Chicago, 1871; 
 17,450 buildings burned, 200 persons killed, 
 98,500 made homeless. Loss $200,000,000. In all 
 21,000 acres of land were burned over, the path 
 of the fire having an extreme length of three 
 and three-quarter miles, and over a mile in 
 width. The Chicago fire swept over an area of 
 125 acres every hour from start to finish. It 
 destroyed the homes of 100 people every 
 minute. The loss in property was $1,000,000 
 every five minutes. Seventeen houses every 
 minute. If all the buildings burned were 
 placed end to enddhey would make an unbroken 
 line 150 miles long. 
 
 The most extensive mines in the world are 
 those of Freiburg, Saxony. They were begun 
 in the twelfth century, and in 1835 the galleries, 
 taken collectively, had reached the unprece- 
 dented length of 123 miles. A new gallery, 
 begun in 1838, had reached a length of eight 
 miles in 1878. The deepest perpendicular 
 mining shaft in the world is located at Prizil- 
 ram, Bohemia. It is a lead mine; it was begun 
 1832. January, 1880, it was 3,280 feet deep. 
 The deepest coal mine in the world is near 
 Tourney, Belgium; it is 3,542 feet in depth, 
 but, unlike the lead mine mentioned above, it is 
 not perpendicular. The deepest rock-salt bore 
 in the world is near Berlin, Prussia; it is 4,185 
 feet deep. The deepest hole ever bored into 
 the earth is the artesian well at Potsdam, which 
 is 5,500 feet in depth. The deepest coal mines 
 in England are the Dunkirk collieries of Lan- 
 cashire, which are 2,824 feet in depth. The 
 deepest coal shaft in the United States is located 
 at Pottsville, Pa. In 1885 it had reached a 
 depth of 1,576 feet. From this great depth 400 
 cars, holding four tons each, are hoisted daily. 
 The deepest silver mine in the United States is 
 the Yellow Jacket, one of the great Comstock 
 system at Virginia City, Nevada; the lower levels 
 are 2,700 feet below the hoisting works. The 
 Anaconda mine, Butte, Montana, is the richest 
 in the world, rivaling and outstripping the 
 Comstock mines in value of output. Originally 
 bought in 1879 for $75 and a mule, it cannot 
 now be bought at any price. Being in private 
 hands, it has not made the stir that other mines 
 have. The ore is silver and copper. 
 
SOME BIG THINGS 
 
 91 
 
 The highest building in the world, not 
 counting the iron towers and the Washington 
 monument, is the Philadelphia City Hall, the 
 height of which from pavement to top of tower 
 measures 546 J feet. The height of the cathedral 
 of Cologne from the pavement to the top of the 
 cupola is 511 feet. It is 511 feet long, exactly 
 the same as the height, and 231 feet wide. It 
 was begun August 15th, 1248, and was pro- 
 nounced finished August 14th, 1880, over 600 
 years after the corner-stone was laid. 
 
 The largest plank ever made was exhibited 
 by California at the World’s Fair of 1893 — 
 redwood, 5 in. thick; 12| feet long; 16|r feet 
 wide. There was also shown a section of red- 
 wood tree 14 feet in diameter and 475 years 
 old. Washington exhibited a log 24 feet long 
 and 7 feet in diameter, and a sectional speci- 
 men of a fir-tree 610 years of age. Oregon 
 produced a section of tide land spruce 9| feet 
 in diameter, over 300 years old. Cuba exhibited 
 a rosewood log 20 feet long, 5 feet wide and 18 
 inches thick. The State of Washington 
 exhibited a gigantic fir mast 250 feet high. 
 
 The great pyramid of Cheops is the largest 
 permanent structure of any kind ever erected 
 by the hand of man. Its original dimensions 
 at the base were 764 feet square, and its per- 
 pendicular height in the highest point 488 feet; 
 it covers four acres, one rood and twenty-two 
 perches of ground, and has been estimated by 
 an eminent English architect to have cost not 
 less than £30,000,000. Internal evidence proves 
 that the great pyramid was begun about the 
 year 2170 B.C., about the time of the birth of 
 Abraham. It is estimated that about 5,000,000 
 tons of hewn stone were used in its construction, 
 and the evidence points to the fact that these 
 stones were brought a distance of about 700 
 miles from quarries in Arabia. 
 
 The corner-stone of the Washington monu- 
 ment, the highest in the world, was laid July 4, 
 1848. Work progressed steadily for about six 
 years, until the funds of the monumental society 
 became exhausted. At that time the monument 
 was about 175 feet high. From 1854 until 
 1879 nothing to speak of was done on the 
 building. In the year last above named Con- 
 gress voted an appropriation of $200,000 to 
 complete the work. From that time forward 
 work progressed at a rapid rate until December 
 6, 1884, when the aluminum apex was set at 
 555 feet 5 J inches from the foundation and the 
 work declared finished. The foundation is 
 146 1 feet square; number of stones used above 
 the 130-foot level, 9,163; total weight stone 
 used in work, 81,120 tons. 
 
 The largest suspension bridge is that between 
 Brooklyn and New York; the entire length is 
 5,980 feet; main span 1,595 J feet. The highest 
 
 natural bridge in the world is at Rockbridge, 
 Va., being 200 feet from the bottom of the arch. 
 The largest stone bridge on earth is that 
 finished in May, 1885, at Lagang, China. 
 Chinese engineers had sole control of its con- 
 struction. It crosses an arm of the China Sea, 
 is nearly six miles in length, is composed 
 entirely of stone, and has 300 arches, each 70 
 feet high. The largest truss iron bridge in the 
 world crosses the Firth of Tay, Scotland. It is 
 18,612 feet in length and composed of eighty- 
 five spans. The longest wooden bridge in the 
 world is that crossing Lake Ponchartrain, near 
 New Orleans, La. It is a trestle-work twenty- 
 one miles in length. The highest bridge in 
 the United States is over Kinzina Creek, near 
 Bradford, Pa. It was built in 1882, has a total 
 span of 2,051 feet and is 301 feet above the 
 creek bed. 
 
 The largest ship ever built was the Great 
 Eastern. Work on the giant vessel was com- 
 menced in May, 1854. She was successfully 
 launched January 13, 1858. The launching 
 alone occupied the time from November '3, 1857, 
 until the date above given. Her first trip of 
 any consequence was made to New York in 
 1859-60. The largest ships now afloat are the 
 Campania and her duplicate, the Lucania, both 
 belonging to the Cunard line. The following- 
 figures show the relative sizes: 
 
 Campania Great 
 
 and Lucania. Paris. Teutonic. Eastern. 
 
 Length 620 627 565 630 
 
 Beam 65 63 57.6 82 
 
 Draught 32 29 26 31 
 
 Horse power. 30,000 20,100 17,000 7,650 
 
 Tonnage .... 17,000 10,500 9,686 20,000 
 
 The largest cannon in the world was exhib- 
 ited by Krupp at the Columbian Exposition, 
 and left as a gift to the city of Chicago. It 
 weighs 120.40 tons, and the carriage weighs 150 
 tons additional. Length of gun, 46 feet; 17- 
 inch bore. This gun throws a projectile 
 5 feet long and weighing 2,500 pounds a dis- 
 tance of twenty miles, and has pierced steel 
 plates two feet thick at a distance of nine miles. 
 The cost of a single cartridge is $1,200. 
 
 “ Liberty,” Bartholdi’s statue, presented to 
 the United States by the French people in 1885, 
 is the largest statue ever built. Its conception 
 is due to the great French sculptor whose name 
 it bears. It is said to be a likeness of his 
 mother. Eight years of time were consumed in 
 the construction of this gigantic brazen image. 
 Its weight is 440,000 pounds, of which 146,000 
 pounds are copper, the remainder iron and 
 steel. The major part of the iron and steel was 
 used in constructing the skeleton frame-work 
 for the inside. The mammoth electric light 
 held in the hand of the giantess is 305 feet 
 above tide-water. The height of the figure is 
 
NAMES AND THEIK MEANING 
 
 
 152 J feet ; the pedestal 91 feet, and the founda- 
 tion 52 feet and 10 inches. Forty persons can 
 find standing-room within the mighty head, 
 which is 14J feet in diameter. A six-foot man 
 standing on the lower lip could hardly reach 
 the eyes. The index finger is eight feet in 
 length and the nose 3| feet. The Colossus of 
 Rhodes was a pigmy compared with this latter 
 day wonder. 
 
 The largest and grandest temple of worship 
 in the world is the St. Peter’s Cathedral at 
 Rome. It stands on the site of Nero’s circus, in 
 the northwest part of the city, and is built in 
 
 the form of a Latin cross. The total length of 
 the interior is 612| English feet; transept, 446 J 
 feet; height of nave, 152 J feet; diameter of 
 cupola, 193 feet; height of dome from pavement 
 to top of cross, 448 feet. The great bell alone 
 without the hammer or clapper weighs 18,600 
 pounds, or over 9 J tons. The foundation was 
 laid in 1450 A.D. Forty-three popes lived and 
 died during the time the work was in progress. 
 It was dedicated in the year 1826, but not 
 entirely finished until the year 1880. The cost, 
 in round numbers, is set down at 870,000,000. 
 Michael Angeio was the architect. 
 
 Names and Their fleaning 
 
 * 
 
 Abbbeviations: Br ., British. C., Celtic. D ., Dutch. E ., English . F., French. Ga., Gaelic. 
 Ger., German. Gr ., Greek. H., Hebrew. I., Italian. Ir., Irish. L., Latin . P., Punic. S., Saxon. Sp ., 
 Spanish. Syr ., Syriac. 
 
 CHRISTIAN NAMES OF MEN 
 
 A ARON (H.), a mountain, or lofty. Abel 
 ( H . ) , vanity. Abraham (£T.), the father 
 of many. Absalom (FI.), the father of peace. 
 Adam (IT.), red earth. Adolphus (S.), happi- 
 ness and help. Adrian (L. ), one who helps. 
 Alan (C.), harmony; or Slavonic , a hound. 
 -Albert (S.), all bright. Alexander ( Gr .), 
 a helper of men. Alfred ( S .), all peace. 
 Alonzo, form of Alphonso, q. v. Alphonso 
 (Ger.), ready or willing. Ambrose (Gr.), 
 immortal. Amos (FI.), a burden. Andrew 
 ( Gr. ), courageous. Anthony (L. ), flourishing. 
 Archibald (Ger.), a bold observer. Arnold 
 (Ger.), a maintaiuer of honor. Arthur (Br. ), 
 a strongman. Augustus, Augustin ( L .), vener- 
 able, grand. 
 
 ALDWTN (Ger.), a bold winner. Bar- 
 dulph ( Ger.), a famous helper. Barnaby 
 (IT.), a prophet’s son. Bartholomew (IT.), 
 the son of him who made the waters to 
 rise. Beaumont (F.), a pretty mount. Bede 
 (&), prayer. Benjamin (IT.), the son of a 
 right hand. Bennet ( L .), blessed. Bernard 
 (Ger.), bear’s heart. Bertram (Ger.), fair, 
 illustrious. Bertrand (Ger.), bright raven. 
 Boniface ( L. ) , a well-doer. Brian ( F. ) , having 
 a thundering voice. 
 
 e ADWALLADER (Br.), valiant in war. 
 
 Caesar ( L .), adorned with hair. Caleb 
 (H.). a dog. Cecil ( L .), dim-sighted. Charles 
 (Ger.), noble-spirited. Christopher (Gr.), 
 bearing Christ. Clement (L.), mild-temp- 
 ered. Conrad (Ger.), .able counsel. Con- 
 stantine (L.), resolute. Cornelius (L.), mean- 
 ing uncertain. Crispin ( L .), having curled 
 locks. Cuthbert ( S .), known famously. 
 
 AN (IT.), judgment. Daniel (IT.), God 
 is judge. David (IT.), veil-beloved. 
 Denis (Gr.), belonging to the God of wine. 
 Douglas ( Ga .), dark gray. Duncan (S.), 
 brown chief. Dunstan (S.), most high. 
 
 DGAR ( S .), happy honor. Edmund ( S .), 
 happy peace. Edward (S.), happy keeper. 
 Edwin (S.), happy conqueror. Egbert (S. ), 
 ever bright. Elijah (IT.), God the Lord. 
 Elisha (TT. ), the salvation of God. Emmanuel 
 (IT.), God with us. Enoch (H.\ dedicated. 
 Ephraim (H. ) , fruitful. Erasmus ( Gr. ) , lovely, 
 worthy to be loved. Ernest (Ger.), earnest, 
 serious. Esau (H.), hairy. Eugene (Gr.), 
 noble, well-born. Eustace (Gr.), standing 
 firm. Evan, or Ivan (Br.), the same as John. 
 Everard (Ger.), well reported. Ezekiel (Ft.), 
 the strength of God. 
 
 F ELIX (L.), happy. Ferdinand (Ger.), 
 pure peace. Fergus (S.), manly strength. 
 Francis (Ger.), free. Frederic (Ger.), rich 
 peace. 
 
 ABRIEL (FI.), the strength of God. 
 Geoffrey (Ger.), joyful. George (Gr. ), 
 a husbandman. Gerard (S.), all toward- 
 liness. Gideon (FI.), a breaker. Gilbert (S.), 
 bright as gold. Giles (Gr.), a little goat. 
 Godard (Ger.), a godly disposition. Godfrey 
 (Ger.), God’s peace. Godwin (Ger.), victori- 
 ous in God. Griffith (Br.), having great faith. 
 Guy (F. ), a leader. 
 
 TJT ANNIBAL (P.), a gracious lord. Harold 
 (S.), a champion. Hector (Gr.), a 
 stout defender. Henry (Ger.), a rich lord. 
 Herbert (Ger.), a bright lord. Hercules (Gr.), 
 the glory of Hera, or Juno. Hezekiah (FI.), 
 
NAMES AND THEIR MEANING 
 
 93 
 
 cleaving to the Lord. Horace (I/.), meaning 
 uncertain. Horatio (/.), worthy to bo beheld. 
 Howell ( Br .), sound or whole. Hubert (Ger.), 
 a bright color. Hugh, or Hugo (D.), high, 
 lofty. Humphrey ( Ger .), domestic peace. 
 TGNATIUS ( L .), fiery. Ingram (Ger.), of 
 -t angelic purity. Isaac (IT.), laughter. 
 
 J ABEZ (IT.), one who causes pain. Jacob 
 (H.),a supplanter. James, or Jacob (H.), 
 beguiling. Joab (H.), fatherhood. Job ( IT. ), 
 sorrowing. Joel ( H .), acquiescing. John 
 (IT. ), the grace of the Lord. Jonah (H . ), a 
 dove. Jonathan ( H .), the gift of the Lord. 
 Joscelin (Ger.), just. Joseph ( H .), addition. 
 Joshua ( H .), a savior. Josiah or Josias (H.), 
 the fire of the Lord. Julius ( L .), soft-haired. 
 AMBERT (S.), a fair lamb. Lancelot 
 (Sp.), a little lance. Laurence (L.), 
 crowned with laurels. Lazarus (IT.), desti- 
 tute of help. Leonard (Ger.), like a lion. 
 Leopold (Ger.), defending the people. Lewis 
 or Louis (F.), the defender of the people. 
 Lionel (L.), a little lion. Llewellin (Br.), like 
 a lion. Llewellyn (C.), lightning. Lucius 
 (L.), shining. Luke (Gr.), a wood or grove. 
 ANFRED (Ger.), great peace. Mark 
 (L.), a hammer. Martin (L.), martial. 
 Matthew (H.), a gift or present. Maurice 
 (L.), sprung of a Moor. Meredith (Br.), the 
 roaring of the sea. Michael (H.), who is like 
 God ? Morgan ( Br. ) , a mariner. Moses (H.), 
 drawn out. 
 
 K ATHANIEL (H.), the gift of God. Neal 
 (F.), somewhat black. Nicholas (Gr.), 
 victorious over the people. Noel (F.), belong- 
 ing to one’s nativity. Norman (F.), one born 
 in Normandy. 
 
 O BADIAH (H.), the servant of the Lord. 
 
 Oliver ( L .), an olive. Orlando (T.), 
 counsel for the land. Orson ( L .), a bear. 
 Osmund ( S .), house peace. Oswald (S.), ruler 
 of a house. Owen (Br.), well descended. 
 
 f ATRICK (L.), a nobleman. Paul (L.), 
 small, little. Paulinus (L.), little Paul. 
 Percival (F.), a place in Prance. Percy 
 (Eng.), adaptation of “pierce eye.” Peregrine 
 ( L .), outlandish. Peter (Gr.), a rock or stoue. 
 Philip (Gr.), a lover of horses. Phineas (H.), 
 of bold countenance. 
 
 ALPH, contracted from Randolph, or 
 Randal, or Ranulph (S.), pure help. 
 Raymond (Ger.), quiet peace. Reuben (H.), 
 the son of vision. Reynold (Ger.), a lover 
 of purity. Richard (S.), powerful. Robert 
 (Ger.), famous in counsel. Roderick (Ger.), 
 rich in fame. Roger (Ger.), strong counsel. 
 Roland or Rowland (Ger. ), counsel lor the land. 
 Rollo, form of Roland, q. v. Rufus (L.), red- 
 dish. 
 
 AMSON (H.), a little son. Samuel (IT.), 
 heard by God. Saul (H.), desired. 
 Sebastian (Gr.), to be reverenced. Seth (H.), 
 appointed. Silas (L.), sylvan or living in 
 the woods. Simeon (H. ), hearing. Simon 
 (H.), obedient. Solomon (H.), peaceable. 
 Stephen (Gr.), a crown or garland. Swithin 
 (£.), very high. 
 
 HE013ALD (S.), bold over the people. 
 Theodore (Gr.), the gift of God. Theo- 
 dosius (Gr.), given of God. Theophilus (Gr.), 
 a lover of God. Thomas (IT.), a twin. Timo- 
 thy (Gr.), a -fearer of God. Titus (Gr.), 
 meaning uncertain. Toby, or Tobias (H. ), the 
 goodness of the Lord. 
 
 V ALENTINE (L.), powerful. Victor (L.), 
 conqueror. Vincent (L.), conquering. 
 Vivian (L.), living. 
 
 X/\J ALTER (Ger.), a conqueror. Walwin 
 (Ger.), a conqueror. Wilfred (-S’.), bold 
 and peaceful. William ( Ger. ), defending many. 
 
 3 ACCHEUS (Syr.), innocent. Zachary 
 (IT.), remembering the Lord. Zebrdee 
 (Syr.), having an inheritance. Zechariah (H.), 
 remembered of the Lord. Zedckiah (IT.), the 
 justice of the Lord. 
 
 CHRISTIAN NAMES OF WOMEN 
 
 A DA (Ger.), same as Edith, q. v. Adela 
 (Ger.), same as Adeline, q. v. Adelaide 
 (Ger.), same as Adeline, q. v. Adeline (Ger.), 
 a princess. Agatha (Gr.), good. Agnes 
 (Ger.), chaste. Alethea (Gr.), the truth. 
 Althea (Gr.), hunting. Alice, Alicia (Ger.), 
 noble. Alma (L.), benignant. Amabel ( L .), 
 lovable. Amy, Amelia (F.), a beloved. 
 Angelina ( Gr. ), lovely, angelic. Anna, or Anne 
 (H.), gracious. Arabella (L.), a fair altar. 
 Aureola ( L .), like gold. Aurora ( L .), morning 
 brightness. 
 
 ARBARA (T.), foreign or strange. Bea- 
 trice (L.), making happy. Bella (I.), 
 
 beautiful. Benedicta (L.), blessed. Bernice 
 (Gr.), bringing victory. Bertha (Gr.), bright 
 or famous. Bessie, short form of Elizabeth, 
 q. v. Blanche (F.), fair. Bona (L.), good. 
 Bridget (Tr.), shining bright. 
 
 AMILLA (L. ), attendant at a sacrifice. 
 Carlotta (I.), same as Charlotte, q. v. 
 Caroline, feminine of Carolus, the Latin of 
 Charles, noble-spirited. Cassandra (Gr.), a 
 reformer of men. Catherine (Gr.), pure or 
 clean. Cecilia (L.), from Cecil. Charity ( Gr. ), 
 love, bounty. Charlotte (F.), all noble. Chloe 
 (Gr.), a green herb. Christina (Gr.), belong- 
 ing to Christ. Cicely, a corruption of Cecilia, 
 
94 
 
 NAMES AND THEIR MEANING 
 
 q. v. Clara (L.), clear or bright. Clarissa 
 (L.), clear or bright. Constance ( L .), con- 
 stant. 
 
 AGMAR ( Ger .), joy of the Danes. De- 
 borah (H. ), a bee. Diana ( Gr .), Jupi- 
 ter’s daughter. Dorcas ( Gr .), a wild roe. 
 Dorothea or Dorothy ( Gr .), the gift of God. 
 DITH (S.), happiness. Eleanor (S.), all 
 fruitful. Eliza, Elizabeth (H.), the oath 
 of God. Ellen, another form of Helen, q. v. 
 Emily, corrupted from Amelia. Emma(Ger.), 
 a nurse. Esther, Hester (H. ), a star. Eudoia 
 (Gr .), prospering in the way. Eudora (Gr.), 
 good gift. Eudosia (Gr.), good gift or well- 
 given. Eugenia (F.), well-born. Eunice (Gr), 
 fair victory. Eva or Eve (H. ), causing life. 
 
 F ANNY, diminutive of Frances, q.v. Fenella 
 (Gr.), bright to look on. Flora (L.), 
 flowers. Florence (L.), blooming, flourishing. 
 Frances (Ger.), free. 
 
 © ERTRUDE (Ger.), all truth. Grace (L.), 
 favor. 
 
 AGAR (H.), a stranger. Hadassah (H.), 
 form of Esther, q. v. Hannah (H.), 
 gracious. Harriet (Ger.), head of the house. 
 Helen or Helena (Gr.), alluring. Henrietta, 
 fern, and dim. of Henry, q. v. Hephzibali 
 ( H .), my delight is in her. Hilda (Ger.), 
 warrior maiden. Honora (L.), honorable. Hul- 
 dah (H.), a weazel. 
 
 I DA (Ger.), Godlike. Inez, Agnes. Isabel 
 (Sp.), fair Eliza. 
 
 J ANE, or Jeanne, fern, of John, q. v. Janet, 
 Jeannette, little Jane. Jemima (H.), a 
 dove. Joan (H.),fem. of John, q. v. Joanna 
 or Johanna, form of Joan, q. v. Joyce (F.), 
 pleasant. Judith (H.), praising. Julia, Juliana, 
 feminine of Julius, q. v. 
 
 ATHERINE, form of Catherine, q. v. 
 Keturah ( H .), incense. Kezsiah (H . ), 
 
 cassia. 
 
 AURA ( L .), a laurel. Lavinia (L.), of 
 Latium. Letitia ( L .), joy of gladness. 
 Lilian, Lily (L. ), a lily. Lois (Gr.), better. 
 Louisa (Ger.), fern, of Louis, q. v. Lucretia 
 (L. ), a chaste Roman lady. Lucy (L.), femi- 
 nine of Lucius. Lydia (Gr.), descended from 
 Lud. 
 
 M ABEL (L.), lovely or lovable. Madel- 
 ine, form of Magdalen, q. v. Mag- 
 
 dalen (Syr.), magnificent. Margaret (Gr.), 
 a pearl. Maria, Marie, forms of Mary, q. v. 
 Martha (H. ), bitterness. Mary (H.), bitter. 
 Matilda ( Ger. ). a lady of honor. Maud ( Ger. )« 
 form of Matilda, q. v. May ( L .), month of 
 May, or dim. of Mary, q. v. Mercy (Eng.), 
 compassion. Mildred (S.), speaking mild. 
 Minnie, dim. of Margaret, q. v. 
 
 K AOMI (H.), alluring. Nest (Br.), the 
 same as Agnes. Nicola (Gr.), feminine 
 of Nicholas. Nora, dim. of Honora. 
 
 O LIVE, Olivia (L. ), an olive. Olympic (Gr. ), 
 heavenly. Ophelia (Gr.), a serpent. 
 
 f ARNELL, or Petronilla, little Peter. Pa- 
 tience ( L .), bearing patiently. Paulina 
 (L.), feminine of Paulinus. Penelope (Gr.), 
 a weaver. Persis (Gr.), destroying. Phil- 
 adelphia (Gr.), brotherly love. Philippa 
 (Gr.), feminine of Philip. Phoebe (Gr.), the 
 light of life. Phyllis (Gr.), a green bough. 
 Polly, variation of Molly, dim. of Mary, q. v. 
 Priscilla (L.), somewhat old. Prudence (L.), 
 discretion . Psyche (Gr.), the soul. 
 
 ACHEL (H.), a lamb. Rebecca ( H .), fat 
 or plump. Rhoda (Gr.), a rose. Rosa 
 or Rose (L.), a rose. Rosalie or Rosaline 
 (L. ), little rose. Rosalind (L.), beautiful 
 as a rose. Rosabella (I.), a fair rose. Rosa- 
 mond ( S .), rose of peace. Roxana (Per.), 
 dawn of day. Ruth (H.), trembling, or 
 beauty. 
 
 ABINA (L.), sprung from the Sabines. 
 Salome (£T.), perfect. Sapphira (Gr.), 
 like a sapphire stone. Sarah (H.), a princess. 
 Selina (Gr.), the moon. Sibylla (Gr.), the 
 counsel of God. Sophia (Gr.), wisdom. Soph- 
 ronia (Gr.), of a sound mind. Susan, Susanna 
 (H.), a lily. 
 
 ABITHA (Syr.), a roe. Temperance (L.), 
 moderation. Theodosia (Gr.), given by 
 God. Tryphena (Gr.), delicate. Tryphosa 
 (Gr.), delicious. 
 
 LRIOA (Ger.), rich. Ursula ( L .), a she 
 bear. 
 
 ICTORIA ( L .), victory. Vida, (Erse), 
 • feminine of David. 
 
 W ALBURGA (/S'.), graeious. t Winifred 
 (S. ), winning peace. 
 
 ENOBIA (Gr.), the life of Jupiter. 
 
 In 1552 books on geometry and astronomy It is an error to suppose that the lion is 
 wore destroyed in England as savoring of stronger than the tiger. Dr. Haughton has 
 magic. proved that the strength of the lion in the fore- 
 
 The academy took its name from that of a ~ limbs is only 69.9 per cent, of that of the tiger, 
 shady grove outside the walls of Athens, where and the strength of his hind-limbs only 65.9 per 
 Plato and his disciples were accustomed to walk cent. Five men can easily hold down a lion, 
 B. C. 678. but it requires nine men to control a tiger. 
 
Railroads and Transportation 
 
 lii 
 
 TWENTY POINTS ON AMERICAN 
 RAILROADING. 
 
 1. There are in the United States 168,402.74 
 miles of railway — -about half the mileage of the 
 world. 2. The estimated cost is $9,000,000,000. 
 3. The number of people employed by American 
 railways is more than 1,000,000. 4. The fastest 
 
 time made by a train is 422 6-10 miles in 7 
 hours 23 minutes (443 minutes), one mile 
 being made in 47 11-29 seconds, on the West 
 Shore Railroad, New York. 5. The cost of a 
 high-class eight- wheel passenger locomotive is 
 about $8,500. 6. The longest mileage operated 
 
 by a single system is that of the Atchison, Topeka 
 & Santa Fe — about 8,000 miles. 7. The cost 
 of a palace sleeping-car is about $15,000, or 
 $17,000 if “vestibuled.” 8. The longest rail- 
 way bridge span in -the United States is the 
 Cantilever span in Poughkeepsie bridge — 548 
 feet. 9. The highest railroad bridge in the 
 United States is the Kinzua viaduct on the Erie 
 road — 305 feet high. 10. The first locomotive 
 in the United States was built by Peter Cooper. 
 11. The road carrying the largest number of 
 passengers is the Manhattan Elevated Railroad, 
 New York— 525,000 a day, or 191,625,000 
 yearly. 12. The average daily earning of an 
 American locomotive is about $100. 13. The 
 
 longest American railway tunnel is the Hoosac, 
 on the Fitchbnrgh railway — 4| miles. 14. The 
 average cost of constructing a mile of railroad 
 at the present time is about $30,000. 15. The 
 
 first sleeping-car was used upon the Cumber- 
 land Valley Railroad of Pennsylvania; from 
 1836 to 1848. 16. The chances of fatal acci- 
 
 dent in railway travel are very slight — one 
 killed in ten million. Statistics show more are 
 killed by falling out of windows than in rail- 
 way accidents. 17. The line of railway extend- 
 ing farthest east and west is the Canadian 
 Pacific, running from Quebec to the Pacific 
 Ocean. 18. A steel rail, with average wear, 
 lasts about eighteen years. 19. The road 
 carrying the largest number of commuters is the 
 Illinois Central at Chicago — 4,828,128 commu- 
 tation fares in 1887. 20. The fastest time 
 
 made between Jersey City and San Francisdo is 
 3 days, 7 hours, 39 minutes and 16 seconds. 
 Special theatrical train, June, 1876. 
 
 TRAIN MANAGEMENT. 
 
 “ Standard Code.” 
 
 A train while running must display two 
 green flags by day and two green lights by 
 night, one on each side of the rear of the train. 
 
 After sunset, or when obscured by fog or 
 other cause, must display headlight in front and 
 two red lights in rear. 
 
 Two green flags by day and two green lights 
 by night, displayed in the places provided for 
 that purpose on the front of an engine, denote 
 that the train is followed by another train run- 
 ning on the same schedule and entitled to the 
 same time-table rights as the train carrying the 
 signals. 
 
 Two white flags by day or two white lights 
 by night, carried in the same manner, denote 
 that the train is an extra. 
 
 A blue flag by day and a blue light by night, 
 placed on the end of a car, denotes that car 
 inspectors are at work under or about the car 
 or train and that it must not be coupled to or 
 moved until the blue signal is removed. 
 
 COLORED FLAG OR LANTERN SIGNALS— 
 TORPEDOES. 
 
 “Standard Code.” 
 
 Red signifies danger. 
 
 Green signifies caution, go slowly. 
 
 White signifies safety. 
 
 Green and white signifies stop at flag stations 
 for passengers or freight. 
 
 One cap or torpedo on rail means stop im- 
 mediately. 
 
 Two caps or torpedoes on rail means reduce 
 speed immediately and look out for danger 
 signal. 
 
 LOCOMOTIVE WHISTLE SIGNALS. 
 
 Just one long blast on the whistle, this 
 
 style, 
 
 Is a sign of nearing town, 
 
 A railroad crossing or junction, maybe, 
 
 And this — , the brakes whistled down. 
 
 Two long are just the reverse of 
 
 the last, 
 
 And this the engine’s reply 
 
 95 
 
96 
 
 RAILROADS A V ND TRANSPORTATION 
 
 When word from the conductor to stop, — 
 
 A sort of cheerful “Aye! Aye!” 
 
 These three — will show 
 
 when the train comes apart. 
 
 This means two different things: 
 
 That the train will back, or asks you to note 
 Some special signal it brings. 
 
 These four r 1 belong 
 
 to the flagman alone, 
 
 And these are meant for the crew; 
 
 But this one , when cross- 
 
 ing a road at grade, 
 
 More nearly interests you. 
 
 Five short ones say to the flag- 
 
 man on guard, 
 
 “Look out for a rear attack!” 
 
 And a lot like this that a 
 
 heedless cow 
 
 Or a deaf man is on the track! 
 
 1). B. Barnard. 
 
 SWINGING LAMP SIGNALS. 
 
 1. A lamp swung across the track is the 
 signal to stop. 2. A lamp raised and lowered 
 vertically is the signal to move ahead. 3. A 
 lamp swung vertically in a circle across the 
 track, when the train is standing, is the signal 
 to move back. 4. A lamp swung vertically in 
 a circle at arm’s length across the track, when 
 the train is running, is the signal that the train 
 has parted. 
 
 1 2 
 
 directions given above, will indicate th9 same 
 signal as given by a lamp. 
 
 STEAMBOATING. 
 
 The first idea of steam navigation was con- 
 tained in a patent obtained in England by Hulls, 
 in 1736. 
 
 Fitch experimented in steam navigation on 
 the Delaware river in 1783-4. 
 
 Oliver Evans was the next experimenter in 
 steam navigation in 1785-6. 
 
 Ramsey was also an experimenter in Virginia 
 in steam navigation in 1787. 
 
 W. Symington made a trial on the Forth and 
 Clyde with a small but rudely constructed model 
 of a steamer in 1789. 
 
 Chancellor Livingston built a steamer on the 
 Hudson in 1797. 
 
 The first experiment in steamboating on the 
 Thames, England, was in 1801. 
 
 Fulton built the steamer, the North River, 
 and in 1807 made the passage up the Hudson 
 River to Albany from New York in 33 hours — 
 the first steam navigation on record. 
 
 Fulton built the Orleans at Pittsburg, the 
 first steamer on Western rivers. It was com- 
 pleted and made the voyage to New Orleans, 
 2,000 miles, in 1811. 
 
 Mr. Symington repeated his experiments on 
 the Thames with success in 1802. 
 
 The first vessels of Europe commenced plying 
 on the Clyde in 1812. 
 
 The Savannah, the first steamer to cross the 
 ocean, was of 350 tons burden, and sailed from 
 Savannah, Ga., July 15, 1819. 
 
 Capt. Johnson was paid £10,000, or $5 0,000, 
 for making the first steam voyage to India. 
 The voyage was made on the steamer Enter- 
 prise, which sailed from Falmouth, England, 
 Aug. 16, 1825. 
 
 The first war steamer was built in England 
 in 1838. 
 
 CAPACITY OF A TEN-TON FREIGHT CAR. 
 
 Whisky 
 
 Salt 
 
 Lime 
 
 Flour 
 
 Eggs 
 
 Flour 
 
 Cattle 
 
 Hogs 
 
 Sheep 
 
 Lumber, green 
 Lumber, dry . . 
 
 Barley 
 
 Wheat 
 
 Apples 
 
 Corn 
 
 Potatoes 
 
 Oats 
 
 Bran 
 
 60 barrels 
 
 70 “ 
 
 70 “ 
 
 90 “ 
 
 130 to 160 “ 
 
 200 sacks 
 
 . . . 18 to 20 head 
 ...50 to 60 “ 
 
 . . . 80 to 100 « 
 
 6,000 feet 
 
 10,000 “ 
 
 300 bush. 
 
 340 « 
 
 370 “ 
 
 400 “ 
 
 430 “ 
 
 680 “ 
 
 ......1,000 “ 
 
A LMANAC predictions can be nothing but 
 conjecture, the earth’s subjection to 
 many unknowable and undeterminable 
 forces rendering such calculations impossible. 
 It is practicable, however, by the following 
 
 rules, drawn from actual results during very 
 many years and applied with due regard to the 
 subjects of solar and lunar attraction with refer- 
 ence to this planet, to foresee the kind of weather 
 most likely to follow the moon’s change of phase : 
 
 Prognostications. 
 
 If New Moon, First Quarter, Full Moon 
 or Last Quarter happens 
 
 In Summer. 
 
 In Winter. 
 
 Between midnight 
 
 and 
 
 2 
 
 A. M. 
 
 Fair (land 2) 
 
 Frost, unless wind is S. W. (7) 
 
 tt 
 
 2 
 
 tt 
 
 4 
 
 tt 
 
 Cold and showers . . . 
 
 Snow and' stormy. 
 
 t( 
 
 4 
 
 it 
 
 6 
 
 ti 
 
 Rain 
 
 Rain. 
 
 ki 
 
 6 
 
 it 
 
 8 
 
 tt 
 
 Wind and rain 
 
 Stormy. 
 
 tt 
 
 8 
 
 it 
 
 10 
 
 tt 
 
 Changeable 
 
 Cold rain if wind W., snow if E. 
 
 tt 
 
 10 
 
 
 12 
 
 tt 
 
 Frequent showers ( 3 ) 
 
 Cold and high wind. 
 
 tt 
 
 12 
 
 it 
 
 2 
 
 P. M. 
 
 Very rainy (4) 
 
 Snow or rain. 
 
 tt 
 
 2 
 
 tt 
 
 4 
 
 tt 
 
 Changeable 
 
 Fair and mild. 
 
 tt 
 
 4 
 
 it 
 
 6 
 
 tt 
 
 Fair 
 
 Fair. 
 
 tt 
 
 6 
 
 ti 
 
 8 
 
 tt 
 
 Fair if wind N. W. . . 
 
 Fair and frosty if wind N. or N. E. 
 
 u 
 
 8 
 
 tt 
 
 10 
 
 tt 
 
 Rainy if S., or S. W. 
 
 Rain or snow if S. or S. W. 
 
 tt 
 
 10 
 
 tt 
 
 midnight 
 
 Fair 
 
 Fair and frosty. 
 
 Observations. — 1. The nearer the moon’s 
 change, first quarter, full and last quarter to 
 midnight , the fairer will be the weather during 
 the next seven days. 
 
 2. The space for this calculation occupies 
 from ten at night till two next morning. 
 
 3. The nearer to midday or noon the phase 
 of the moon happens, the more foul or wet 
 weather may be expected during the next seven 
 days. 
 
 4. The space for this calculation occupies 
 from ten in the forenoon to two in the after- 
 noon. These observations refer principally to 
 summer, though they affect spring and autumn 
 in the same ratio. 
 
 5. The moon’s change, first quarter, full and 
 last quarter happening during six of the after- 
 noon hours, i. e., from four to ten, may be fol- 
 lowed by fair weather, but this is mostly 
 dependent on the wind , as is noted in the table. 
 
 6. Though the weather, from a variety of 
 irregular causes, is more uncertain in the latter 
 part of autumn, the whole of winter and the 
 beginning of spring, yet, in the main, the above 
 observations will apply to these periods also. 
 
 7. To . prognosticate correctly, especially in 
 those cases where the wind is concerned, the 
 observer should be within sight of a vane where 
 the four cardinal points of the compass are cor- 
 rectly placed. 
 
 Certain phenomena in the air and peculiari- 
 ties of birds have long been known to indicate 
 a change in the weather. Many years ago the 
 learned Dr. Jenner embodied these in verse, in 
 reply to an invitation from a friend with whom 
 he had planned an excursion the following day. 
 It covers about all that is known to-day upon 
 that branch of the subject: 
 
 The hollow winds begin to blow, 
 
 The clouds look black, the glass is low; 
 The soot falls down, the spaniels sleep, 
 And spiders from their cobwebs peep. 
 
 Last night the sun went pale to bed. 
 
 The moon in halos hid her head ; 
 
 The boding shepherd heaves a sigh, 
 
 For, see, a rainbow spans the sky; 
 
 The walls are damp, the ditches smell, 
 Closed is the pink-eyed pimpernel. 
 
 Hark ! how the chairs and tables crack, 
 
 Old Betty’s joints are on the rack; 
 
 Loud quack the ducks, the peacocks cry, 
 The distant hills are looking nigh. 
 
 How restless are the snorting swine, 
 
 The busy flies disturb the kine; 
 
 Low o’er the grass the swallow wings, 
 
 The cricket, too, how sharp he sings; 
 Puss, on the hearth, with velvet paws, 
 
 Sits, wiping o’er her whiskered jaws. 
 Through . the clear stream the fishes rise, 
 And nimbly catch th’ incautious flies; 
 
98 
 
 WIND AND WEATHER SIGNALS 
 
 The glow-worms, numerous and bright, 
 Illum’d the dewy dell last night; 
 
 At dusk the squalid toad was seen 
 Hopping and crawling o’er the green; 
 The whirling wind the dust obeys, 
 
 And in the rapid eddy plays; 
 
 The frog has changed his yellow vest, 
 And in a russet coat is dressed. 
 
 Though June, the air is cold 1 and still; 
 
 The blackbird’s mellow voice is shrill; 
 My dog, so alter’d is his taste, 
 
 Quits mutton bones, on grass to feast; 
 And see yon rooks, how odd their flight; 
 They imitate the gliding kite, 
 
 And seem precipitate to fall — 
 
 As if they felt the piercing ball. 
 
 ’Twill surely rain, I see with sorrow: 
 
 Our jaunt must be put off to-morrow. 
 
 WIND AND WEATHER SIGNAIsS 
 
 The new system of weather signals was intro- 
 duced by the United States Signal Office of the 
 War Department in 1887, and has since been in 
 use at all the stations of the service. The flags 
 adopted for this purpose are four in number, 
 and of the form and dimensions indicated 
 below : 
 
 No. 1. 
 White Flag . 
 
 No. 2. 
 Blue Flag. 
 
 Clear or fair 
 weather. 
 
 Rain 
 or snow. 
 
 No. 
 
 3. 
 
 No. 4. 
 
 Black Triangular 
 Flag . 
 
 Temperature 
 
 signal. 
 
 White Flag with 
 black square in 
 center. 
 
 Cold wave. 
 
 Number 1, white flag, six feet square, indi- 
 cates clear or fair weather. Number 2, blue flag, 
 six feet square, indicates rain or snow. Number 
 3, black triangular flag, four feet at the base 
 and six feet in length, always refers to tempera- 
 ture; when placed above numbers 1 or 2 it 
 indicates warmer weather; when placed below 
 numbers 1 or 2 it indicates colder, weather; 
 when not displayed, the indications are that the 
 temperature will remain stationary, or that the 
 change in temperature will not vary five degrees 
 from the temperature of the same hour of the 
 
 preceding day. Number 4, white flag, six feet 
 square, with black square in center, indicates 
 the approach of a sudden and 
 decided fall in temperature. 
 
 This signal is usually ordered 
 at least twenty-four hours in 
 advance of the cold wave. It 
 is not displayed unless a tem- 
 perature of forty -five degrees, 
 or lower, is expected. When 
 number 4 is displayed, number 
 3 is always omitted. 
 
 When displayed on poles, 
 the signals are arranged to read 
 downwards ; when displayed 
 from horizontal supports, a 
 small streamer is attached to 
 indicate the point from which 
 the signals are to be read. 
 
 Interpretation of 
 Displays. 
 
 No. 1, alone, indicates fair weather, stationary 
 temperature. 
 
 No. 2, alone, indicates rain or snow, station- 
 ary temperature. 
 
 No. 1, with No. 3 below it, 
 indicates fair weather, colder. 
 
 No. 2, with No. 3 above it, 
 indicates warmer weather, rain 
 or snow. 
 
 No. 1, with No. 4 below it, 
 indicates fair weather, cold 
 wave. 
 
 No. 3, with Nos. 1 and 2 
 below it, as shown in illustration, 
 indicates warmer, fair weather, 
 followed by rain or snow. 
 
 No. 4, followed by Nos. 2, 1 
 and 3, in the order given, indi- 
 cates the approach of a cold 
 wave, to be succeeded by rain or 
 snow — this, in turn to be fol- 
 lowed by fair weather and colder 
 temperature. 
 
 Example. 
 
 ii] 
 
 □ 
 
 F 
 
 Cold wave , 
 followed by 
 rain or snow , 
 succeeded by 
 fair weather; 
 colder. 
 
 Example. 
 
 □ 
 
 Warmer , 
 fair 
 weather , 
 followed 
 by rain or 
 snow. 
 
WIND AND WEATHER SIGNALS 
 
 99 
 
 Storm, Cautionary and Wind- 
 Direction Signals. 
 
 A red flag with a black center indicates that 
 the storm is expected to be of marked violence. 
 A yellow flag with a white center indicates 
 that the winds expected will not be so severe, 
 but well-found; seaworthy vessels can meet 
 them without danger. The red pennant indi- 
 cates easterly winds, that is, from the northeast 
 
 to south inclusive, and that generally the storm 
 center is approaching. If above cautionary or 
 storm-signal, winds from northeast quadrant are 
 more probable; below, winds from southeast 
 quadrant. The white pennant indicates westerly 
 winds; that is, from north to southwest inclu- 
 sive, and that generally the storm center has 
 passed. If above cautionary or storm-signal, 
 winds from northeast quadrant are more proba- 
 ble; if below , winds from southwest quadrant. 
 
 The Climates of the United States. 
 
 Mean annual temperature, Fahrenheit, at 
 places named. 
 
 Alabama 
 
 Alaska 
 
 Arizona 
 
 Arkansas 
 
 California 
 
 Colorado 
 
 Connecticut 
 
 Dakota 
 
 Delaware 
 
 Dist. Columbia. . . . 
 
 Florida 
 
 Georgia 
 
 Mobile 
 
 Sitka 
 
 Tucson 
 
 Little Rock . . 
 San Francisco 
 
 Denver 
 
 Hartford .... 
 Fort Randall . 
 Wilmington . . 
 Washington . 
 Jacksonville . 
 Atlanta 
 
 66 ° 
 
 46 
 69 
 63 
 55 
 48 
 50 
 
 47 
 53 
 55 
 69 
 58 
 
 Idaho 
 
 Illinois 
 
 Indiana 
 
 Indian Territory . . 
 
 Iowa 
 
 Kansas 
 
 Kentucky 
 
 Louisiana 
 
 Maine 
 
 Maryland 
 
 Massachusetts .... 
 
 Michigan 
 
 Minnesota 
 
 Mississippi 
 
 Missouri 
 
 Montana 
 
 Nebraska 
 
 Nevada 
 
 New Hampshire . . . 
 
 New Jersey 
 
 New Mexico 
 
 New York 
 
 North Carolina . . . 
 
 Ohio 
 
 Oregon 
 
 Pennsylvania 
 
 Rhode Island 
 
 South Carolina . . . 
 
 Tennessee 
 
 Texas 
 
 Utah 
 
 Vermont 
 
 Virginia 
 
 Washington 
 
 West Virginia .... 
 
 Wisconsin 
 
 Wyoming 
 
 Fort Boise 
 
 Springfield 
 
 Indianapolis 
 
 Fort Gibson 
 
 Des Moines 
 
 Leavenworth 
 
 Louisville 
 
 New Orleans 
 
 Augusta 
 
 Baltimore 
 
 Boston 
 
 Detroit 
 
 St. Paul 
 
 Jackson 
 
 St. Louis 
 
 Helena 
 
 Omaha ' 
 
 C’p Winfield Scott. . . 
 
 Concord 
 
 Trenton 
 
 Santa Fe 
 
 Albany 
 
 Raleigh 
 
 Columbus 
 
 Portland 
 
 Harrisburg 
 
 Providence 
 
 Columbia 
 
 Nashville 
 
 Austin 
 
 Salt Lake City 
 
 Montpelier 
 
 Richmond 
 
 Steilacoom 
 
 Romney 
 
 Madison 
 
 Fort Bridger 
 
 52° 
 
 50 
 
 51 
 60 
 49 
 51 
 
 56 
 69 
 
 45 
 
 54 
 
 48 
 
 47 
 
 42 
 64 
 
 55 
 
 43 
 
 49 
 
 50 
 
 46 
 53 
 
 51 
 
 48 
 59 
 53 
 
 53 
 
 54 
 48 
 62 
 58 
 67 
 
 52 
 43 
 
 57 
 
 51 
 
 52 
 45 
 41 
 
 Time Difference Between the City of 
 New York and the Principal 
 Foreign Cities. 
 
 Faster than New York. 
 
 H. M. 
 
 Antwerp 5 13 
 
 Berlin 5 50 
 
 Bremen 5 31 
 
 Brussels 5 14 
 
 Buenos Ayres . . 1 02 
 
 Calcutta 10 50 
 
 Constantinople . 6 53 
 
 Dublin 4 31 
 
 Edinburgh .... 4 43 
 
 Geneva 5 21 
 
 Hamburg 5 36 
 
 Liverpool 4 44 
 
 London 4 56 
 
 Madrid 4 42 
 
 H. M. 
 
 Melbourne .... 9 14 
 
 Paris 5 02 
 
 Rio de Janeiro. 2 03 
 
 Rome 5 46 
 
 St. Petersburg. 6 57 
 Valparaiso .... 10 
 
 Vienna 6 01 
 
 Slower than New York. 
 
 Canton 11 31 
 
 Havana 33 
 
 Hong Kong . . .11 27 
 Mexico, City of . 1 40 
 
 Panama 12 
 
 Vera Cruz 1 29 
 
 Yokohama .... 10 45 
 
 Actual New York mean time is given. 
 
Rise of Famous Americans 
 
 ' ■ — ■ — 
 
 A LVINZA HAYWOOD, the retired San 
 Francisco millionaire, was in youth a 
 farmer’s “ bound boy ” in Northern New 
 York, and received at 21 $100 and a “freedom 
 suit ” as his start in life. 
 
 John Shults, the millionaire baker and horse- 
 man, of Brooklyn, began life as a working 
 baker. 
 
 Jay Gould was a poor country boy, never 
 even learning a trade, but he had a genius for 
 “ swapping ” and management. 
 
 Andrew Carnegie was a telegraph messenger. 
 Thomas A. Edison was a telegraph operator 
 in the days when wages were smaller than they 
 are now. 
 
 John Boach came penniless to New York at 
 the age of 14 and got work in an iron foundry. 
 
 Andrew Kinsella served the Brooklyn Eagle 
 as office boy and rose to be its editor. 
 
 Joseph Pulitzer came to this country with 
 neither money nor knowledge of English, and 
 at one time acted as coachman. 
 
 Amos Cummings and John Russell Young, 
 like Horace Greeley, began newspaper work at 
 the printer’s case. 
 
 C. P. Huntington was a poor boy in Connecti- 
 cut. 
 
 W. D. Howells was a printer in Ohio when a 
 boy. 
 
 Erastus Wiman began life in poverty in 
 Canada. 
 
 John D. Rockefeller was a poor boy in Ohio. 
 Old Joe Brown, of Georgia, began life in 
 poverty. 
 
 Uncle Philetus Sawyer, of Michigan, many 
 times a millionaire, began life with his “ time,” 
 generously presented him by his father when he 
 was 17. 
 
 Mark Twain, the author and millionaire, was 
 a Mississippi pilot. 
 
 Lucy Larcom was a cotton mill hand in her 
 early years. 
 
 Andrew D. Baird, of Brooklyn, a big stone- 
 cutter, began life with hammer and chisel. 
 
 Professor Brown, the Boston metaphysician, 
 was a truck driver. 
 
 Asa Gray, the Harvard botanist, was a poor 
 farmer’s boy in Oneida County. Senator 
 
 McPherson, of New Jersey, had the same 
 humble but promising start in fife. 
 
 Cardinal Gibbons was a poor Irish immigrant 
 who served as a clerk in his youth. 
 
 Caricaturists Kepler and Nast were both 
 poor immigrant boys. 
 
 J. Q. A. Ward, the sculptor, was a raw Ohio 
 farm lad. 
 
 Elihu B. Washburne was a farm lad and 
 printer’s devil. 
 
 Jim McWilliams, the Detroit millionaire, 
 began life as a clerk in a hardware store. 
 
 John W. Mackay was an apprentice in a 
 shipyard, and went west with the gold-hunters. 
 
 Cyrus McCormick, the inventor of the reaper, 
 thought the thing out while he was using his 
 sickle and cradle on his father’s little farm. 
 
 James G. Fair was born in Ireland and went 
 to California, beginning as a miner with shovel 
 and pick. 
 
 Jerry Rusk went west to grow up with the 
 country, and took up a farm. 
 
 George William Childs left school at 10, and 
 was an errand boy in a store in his youth. 
 
 Tom Scott, the late Pennsylvania magnate, 
 was a choreboy in his father’s inn. 
 
 Jay Cooke began clerking in a store when he 
 was 13. F. B. Thurber was only a year older 
 when he did the same. 
 
 Matthias Baldwin, the engine-builder, was 
 apprenticed to a jeweler in his boyhood. 
 
 Robert Bonner started in life at the printer’s 
 case on the Hartford Courant. 
 
 James Gordon Bennett, Sr., reached Boston 
 from the old country at 19 and got a job in a 
 bookstore when he had been two days without 
 food. 
 
 Russell Sage entered a country grocery at 
 ten as a clerk. 
 
 A. T. Stewart began life in the new world as 
 a teacher at $300 a year. 
 
 Elias Howe was not only born poor, but 
 stayed poor until he was 40. 
 
 Leland Stanford literally chopped his way to 
 the law by cutting, with the hired help of 
 others, 2,000 cords of wood when he was 
 eighteen years of age, for the Mohawk and 
 Hudson River Railroad. • 
 
 “ In this theater of man’s life it is reserved “ The greater the soul the sadder is it for the 
 only for God and angels to be lookers-on.” — unutterable, waste, the unending pain of fife.” — 
 Pythagoras. Ouida. 
 
 100 
 
n Dreast and hip, 
 nd finally on the corded riding .bre^hes and 
 purred boots. Evidently they covetted the 
 oots. 
 
 “Take them, gentlemen,” said Harewcrod 
 areas tieally, “and I’ll return with General 
 ;ellemare to show him how my boots fit 
 ou.” 
 
 This produced its effect; the Franc-tireurs 
 rotested that they cared neither foi^ General 
 iellemare nor for the boots. They con- 
 igned General, boots, and Harewood himself 
 a a livid and prophetic future, and let him 
 o, shotting after him that Flourens’ car- 
 ineers would strip him, General or no Gen- 
 ral. 
 
 This was pleasant news for Hare-wood; he 
 ad no idea that Flourens’- three battalions 
 rere out. With a sudden misgiving he drew 
 ridle and looked intently ahead. There was' 
 lOthing to see but s-wirling sheets of snow, 
 le listened, peering into the gloom. Suppose 
 peyer should meet him here alone? — or 
 Juckhurst? 
 
 He gathered the bridle nervously; the horse 
 aoved forward. “Halt! Qui Vive!” a voice 
 roke out in the darkness. 
 
 “France!” cried Harewood, with a sudden 
 inking of the heart. Cloaked and shrouded 
 nounted figures appeared on every side, 
 
Curiosities of the Bible.— 
 
 The following Bible curiosities are said to 
 h aye been gained by a study of the good book 
 by the Prince of Granada, heir apparent to the 
 Spanish throne, during his thirty-three years' 
 imprisonment at the Place of Skulls prison, 
 Madrid: 
 
 “In the Bible the word Lord is found 1,853 
 times, the word Jehovah 6.855 times, and tfie 
 word reverence but once, and that in the ninth 
 verse of the 111th Psalm. The eighth verse 
 of the, 118t-h Psalm is the middle verse of 
 the Bible. The ninth verse of the seventh 
 chapter of Esther is the longest verse. The 
 thirty-fifth verse, eleventh chapter, of St. 
 John is the shortest. In the 107th Psalm four 
 verses are alike, the eighth, fifteenth, twenty- 
 first and thirty-first. Each verse of the 131st 
 Psalm ends alike. No names or words with 
 more than six syllables are found in the Bible. 
 The thirty-seventh chapter of Isaiah and the 
 nineteenth chapter of II. Kings are alike. 
 The word girl occurs once in the Bible, and 
 that in the third verse and third chapter of 
 Joel, and the word boy but once, Zechariah 
 viii., '5. There are found in both books of the 
 Bible 3,586,483 letters and 773,693 words.”— 
 Presbyterian Review. 
 
LIBRARY 
 OF THE 
 
 UNIVERSITY OF ILLINOIS 
 
GEORGE WASHINGTON. 
 
 Engraved from the origin)), 1 paint ing, by Joseph Wright, 
 now owned by Mr. G. L. McKean, Chicago. 
 
A Dictionary of Biography 
 
 * 2 . 
 
 EMBRACING THE EMINENT PERSONAGES OF HISTORY 
 AND OF OUR OWN TIMES 
 
 ABBREVIATIONS: Am ., American. Br., British. Dan., Danish. Eng., English. FI., flourished. 
 
 Fr., French. Ger., German. Gr., Greek. Ir., Irish. It., Italian, Nor., Norwegian. Port., 
 Portuguese. Prus ., Prussian. Rom., Roman. Scot., Scottish. Sp., Spanish. Sw., Swedish. 
 
 The numbers after each name indicate the years of birth and death. An interrogation mark denotes that the date 
 is doubtful. After the names of the Popes the first date indicates time of accession unless otherwise stated. 
 
 “\\J HO?” “When?” “Where?” “What?” 
 V V These four questions, to be precisely 
 and tersely answered, were Horace Greeley’s 
 tests of the value of information. The great 
 journalist’s rule has been applied to this depart- 
 ment. It would be impossible to give here the 
 names of all notabilities, but it is believed that 
 all have been included which will be met in the 
 ordinary course of English reading. Appended 
 to the names of the more prominent historical 
 characters will be found such historical data as 
 seemed desirable to supplement the historical 
 charts, which are a special feature of this vol- 
 ume. Particular care has been taken to include 
 the names of all the men and women who are 
 making the history of to-day, especially of our 
 own country. This will be particularly appre- 
 ciated by those who fail to find this most 
 important information in the cumbersome many- 
 volume cyclopedias. 
 
 A BBAS PASHA, 1874-...., khedive of 
 
 Egypt. Abbas I. (the Great), 1557-1628, 
 shah of Persia. Abbassides, fl. 749-1258, 
 famous dynasty of Caliphs at Bagdad and 
 Damascus. Abbey, Edwin Austin, 1852-...., 
 Am. artist. Abbot, George, 1562-1633, Eng. 
 prelate. Abbot, Rev. Jacob, 1803-79, Am. 
 author. Abbott, John Stevens Cabot, 1805-77, 
 Am. historian. Abd-el-Kader, 1807-83, Emir 
 of Algeria. Abdur Rahman Khan, 1845- . . . . , 
 Emir of Afghanistan. Abdul-Aziz, 1830-76, 
 Sultan of Turkey. Abdul Hamid II., 1842- 
 . . . . , Sultan of Turkey. Abelard, Pierre, 
 1079-1142, Fr. orator and philosopher. Aber- 
 crombie, James, 1706-81, Br. general in 
 Am. Abercrombie, John, 1781-1844, Scot, 
 metaphysician. Abercromby, Sir Ralph, 1734- 
 1801, Br. general. Aberdeen, John Campbell 
 Hamilton Gordon, seventh earl of, 1847- . . . . , 
 Br. statesman; governor-general of Canada. 
 Abernethy, John, 1764-1831, Eng. anato- 
 
 mist. About, Edmond, 1828-85, Fr. author. 
 Abraham (or Abram), born about 2000 B.C., 
 and died at the age of 175, Hebrew prince 
 and patriarch. Adair, John, 1757-1840, Am. 
 general and statesman. Adams, Charles Fran- 
 cis, 1807-88, Am. statesman, son of.J. Q. A. ; 
 negotiated treaty of Geneva. Adams, John, first 
 vice-president and second president of the U. S. ; 
 one of the. negotiators of the treaty of peace 
 with Great Britain, 1782; defeated by Jeffer- 
 son for the presidency in 1800, he retired to 
 private life. Adams, John Quincy, 1768-1848, 
 son of J. A., sixth president of the U. S., be- 
 ing elected by the House; defeated by Jack- 
 son in 1828; elected to the House in 1830, 
 his oratory gained for him the title “ Old Man 
 Eloquent;” member of the House until 1848, 
 in which year, while in his seat at the Capitol, 
 he received a stroke of paralysis, which caused 
 his death. Adams, Samuel, 1722-1803, Gov- 
 ernor of Massachusetts; one of the popular 
 leaders of the Revolution ; signer of the Dec- 
 laration of Independence. Adams, William 
 Taylor (Oliver Optic), 1822-...., Am. story 
 writer. Addison, Joseph, 1672-1719, Eng. 
 poet, moralist and dramatist. Adler, Max, 
 pen name of C. H. Clark. Adrian I., pope 
 from 772-95; II., 867-72; III., 884-5; IV., 
 1154-9; V., 1276, died same year; VI., 1521-3. 
 iEscmNES, 398-14 B.C., Athenian Orator. 
 iEscHYLUS, 525-456 B.C., first great tragic poet 
 and founder of the drama. JEsop, 619?-564 
 B.C., Gr. fabulist; a slave, but liberated by 
 his master on account of his talents. JEtion, 
 fl. end 4th century, Gr. painter. Aeere, 
 Denis Auguste, 1793-1848, archbishop of 
 Paris; killed during the insurrection of June, 
 1848. Aga, Mohammed, 1734-97, founder 
 of the reigning Persian dynasty; assassinated. 
 Agamemnon, ....?-....?, generalissimo of 
 the Gr. forces in Trojan war. Agassiz, Louis, 
 1807-73, Swiss naturalist; professor at Har- 
 vard ; founded museum of comparative zoology, 
 Cambridge. Agatharchus, fl. 480 B.C., Gr. 
 painter. Agricola, Cnseus Julius, 37-93, Rom. 
 general. Agrippa, Marcus Vipsanius, 63-12 
 
102 
 
 A DICTIONARY OF BIOGRAPHY 
 
 B.C., Rom. soldier and statesman. Agrippina 
 Augusta, ....-60 A.D., mother of Nero; 
 executed by order of Nero. Aiken, John, 
 1747-1822, Eng. writer. Ainsworth, William 
 Harrison, 1805-82, Eng. novelist. Akbar, 
 1542-1605, most illustrious of the Mogul em- 
 perors. Akenside, Mark, 1721-70, Eng. 
 physician, poet and scholar. Aladdin, fl. 
 1375, son of Osman and organizer of the 
 Janissaries. Alaric, 350?-410, king of the 
 Visigoths. Albani, Madame, 1851-...., 
 prima donna; wife of Ernest Gye; nee Emma 
 La Jeunesse; debut at Messina, 1870. Albert, 
 or Albert Francis, Augustus Charles Emman- 
 uel, Prince of Saxe-Coburg-Gotha, 1819-61, 
 consort of Q. Victoria. Albert Edward, 
 Prince of Wales, 1841-...., heir-apparent 
 to Br. crown. Alboin, ....-573, king of 
 the Lombards. Alboni, Marietta, 1824- . . . . , 
 It. vocalist; married Count Pepolo; retired, 
 1863. Albuquerque, Alfonso, Marquis de. 
 1453-1515, Portuguese conqueror. Alcibiades, 
 450-404 B.C., Athenian general. Alcott, Amos 
 Bronson, 1799-1888, Am. philosopher and 
 teacher. Alcott, Louisa May, 1833-88, Am. 
 authoress. Aldrich, Thomas Bailey, 1836- . . . . , 
 Am. poet and novelist. Alembert, Jean le 
 Rond d’, 1717-83, Fr. geometer. Alexander 
 (the Great), 356-324 B.C., King of Mace- 
 don; taught by Aristotle; ascended the throne 
 of Macedon 336, destroyed Thebes and was 
 chosen commander of the Greeks against Persia; 
 invaded Asia Minor in 334, defeating Darius 
 on the banks of the Granicus; in 333 he almost 
 annihilated the Persian army at the battle of 
 Issus; cut the Gordian knot and caused the 
 Ammonian oracle to declare him the son of 
 Jupiter Ammon; captured Tyre in 332, and, 
 having invaded Egypt, founded Alexandria; 
 in 331 he defeated Darius at Arbela; elated 
 by his success, he claimed the homage due to a 
 god, stabbing his foster-brother Clitus for re- 
 fusal to pay such homage; invaded India in 
 327, advancing as far as the Hyphasis; his 
 death is said to have been caused by excessive 
 drinking. Alexander I., 1777-1825, emperor 
 of Russia; II., 1818-81, assassinated by Nihi- 
 lists; III., 1845-1894. Alexander I., Pope 
 from 108 to 117; II., 1061-73; III., 1159-81; 
 IV., 1254-61; V., 1409-10; VI., 1492-1503. 
 Alexander I., ....-1124, king of Scotland; 
 II., 1198-1249; III., 1241-86. Alexander, 
 William (Lord Stirling), 1726-83, Am. Rev- 
 olutionary general. Alfieri, Vittorio, 1749- 
 1803, It. poet. Alfonso XII., 1857-85, king 
 of Spain; XIII., 1886-.... Alfred (the 
 Great), 849?-901, king of the West Saxons; 
 one of the greatest and noblest of Englishmen; 
 established schools and a system of police, and 
 founded a navy. Algardi, Alessandro, 1600?- 
 
 1654, It. sculptor, Allen, Ethan, 1737-89, 
 Am. Revolutionary commander; captured 
 Ticonderoga and Crown Point in 1775 with 
 only eighty-three men. Allen, Ira, 1751- 
 brother of Ethan A. ; one of the founders of 
 Vermont. Allen, William, 1784-1868, Am. 
 writer. Allen, William Henry, 1784-1813, 
 Am. naval commander. Allibnoe, Samuel 
 Austin, 1816-89, Am. writer. Allison, 
 William R., 1829- . . . . , Am. lawyer and states- 
 man. Allston, Washington, 1779-1843, Am. 
 painter. Alma-Tadema, Lawrence, 1836- . . . ., 
 Dutch painter; resided in London since 1873. 
 Altgeld, John P., 1847- . . . ., governor of Illi- 
 nois. Alva, Fernando Alvarez de Toledo, Duke 
 of, 1508-82, Spanish commander in Nether- 
 lands; infamous for cruelty. Ambrose, Saint, 
 340?-97, one of the fathers of the church. 
 Americus, see Vespucci. Ames, Fisher, 1758- 
 1808, Am. orator and statesman. Amherst, 
 Jeffrey (Lord Amherst), 1717-97, Br. general 
 and field-marshal and governor of Virginia. 
 Ammen, Daniel, 1820 • . . . . , Am. rear admiral. 
 Ampere, Andre Marie, 1775-1836, Fr. electri- 
 cian and natural philosopher. Anacreon, B.C. 
 560?-478, Gr. lyric poet. Anaxagoras, B.C. 
 500-428, Gr. philosopher; “the father of mod- 
 ern science.” Anaximander, B.C., 610-547, Gr. 
 philosopher. Andersen, Hans Christian, 1805- 
 75, Dan. author. Anderson, Maj. Robert, 1805- 
 61, defender of Ft. Sumter. Anderson, Mary, 
 (Mme. Navarro), 1859-...., Am. actress. 
 Andrassy, Julian, Count, 1823-90, Hungarian 
 statesman. Andre, John, 1751-80, Eng. spy; 
 hanged for connection with the Arnold treason. 
 Andros, Sir Edmund, 1637-1714, Br. colonial 
 governor of New England. Anne, 4664-1714, 
 queen of England; last of the Stuarts. 
 Anthony, St., 251-356?, Egyptian founder of 
 monachism. Anthony, Henry B., 1815-84, 
 Am. statesman. Anthony of Padua, St., 1195- 
 1231, Franciscan monk. Anthony, Susan 
 Brownell, 1820- .... , Am. “woman’s rights” 
 advocate. Antigonus (Cyclops), B.C. 382?- 
 301, general of Alexander the Great. Antis- 
 thenes, fl. 400 B.C., Gr. philosopher; founder 
 of the Cynic school. Antoinette, Marie, 1755- 
 93, queen of Louis XVI. of France; guillotined. 
 Antonelli, Giacomo, 1806-76, It. cardinal. 
 Antonius, Marcus (Mark Antony), B.C. 93?- 
 30, Rom. general and statesman. Applegarth, 
 Robert, 1831- . . . . , leader of the workingmen 
 of England. Aquinas, Thomas, Saint, (the 
 Angelic Doctor), 1224-74, theologian, teacher 
 and writer; member of the order of St. Dominic; 
 the greatest of the schoolmen of the middle ages. 
 Arabi Pasha, 1834- . . . . , Egyptian revolution- 
 ist. Aram, Eugene, 1704-59, Eng. scholar: 
 executed for the murder of one Daniel Clark, 
 whom he is said to have killed to procure 
 
A DICTIONARY OF BIOGRAPHY 
 
 103 
 
 means for prosecuting his studies; chief charac- 
 ter in one of Bulwer’s novels. Arbuthnot, 
 John, 1675-1735, Scot, physician. Archimedes, 
 
 B. C. 287?-12, Gr. mathematician and natural 
 philosopher; founder of physics. Argyll (or 
 Argyle), Archibald Campbell, eighth earl, 1598- 
 1661, Scot. Covenanter; defeated by Montrose; 
 executed for treason. Argyll (or Argyle), 
 George Douglas Campbell, seventh duke, 1823- 
 . . . . , Eng. statesman and author. Ariosto, 
 Ludovico, 1474-1533, It. poet. Aristides, B.C. 
 ....-468?, Athenian general and statesman. 
 Aristophanes, B.C. 444 ?-380 ?, Gr. comic poet; 
 his genius and audacity in burlesque have never 
 been equaled. Aristotle (the Stagirite), B. 
 
 C. 384-22, Gr. founder of analytic philosophy. 
 Arius, 255?-336?, patriarch of Alexandria and 
 founder of the Arian schism. Arkwright, Sir 
 Richard, 1732-92, Eng. manufacturer; inventor 
 of the spinning- jenny. Arminius, Hermann, 
 B.C. 16-21 A.D., Ger. hero; defeated the 
 Romans A.D. 9, near the Lippe. Arminius,. 
 Jacobus (Jacob Harmen), 1560-1609, Dutch 
 founder of Arminian theology. Armour, Philip 
 
 D. , 1832- . . . . , Am . merchant and philanthropist. 
 Armstrong, John, 1709-79, Scot, poet and phy- 
 sician. Armstrong, John, 1758-1843, Am. sol- 
 dier, statesman and writer. Armstrong, Le 
 Roy, 1854- . . . . , Am. novelist. Armstrong, 
 William George, Sir, 1810- . . . ., Eng. inventor 
 (Armstrong gun). Arnaud, Henri, 1641-1721, 
 leader of the Waldenses. Arndt, Ernst Moritz, 
 1769-1860, Ger. poet and writer. Arnim, Harry 
 Carl Eduard von, 1824-79, Ger. diplomatist. 
 Arnold, Benedict, 1740-1801, Am. general and 
 traitor; his plot to deliver West Point into the 
 hands of the British was foiled by the capture 
 of Major Andre, and he barely escaped; he be- 
 came a colonel in the British army. Arnold 
 oe Brescia (or Arnaldo), . . . .-1155, It. re- 
 former and orator. Arnold, Edwin, 1832- . . . . , 
 Eng. journalist and poet. Arnold, Matthew, 
 1822-88, Eng. author, poet and critic. Arnold, 
 Thomas, 1795-1842, Eng. historian. Arnold 
 von Winkelried, .... -1386, Swiss patriot, 
 who broke the Austrian phalanx at the battle of 
 Sempach by throwing himself against the points 
 of their spears. Artemisia, fl. 480 B.C., 
 queen of Halicarnassus. Artemisia, fl. 350 
 B.C., consort of Mausolus, prince of Caria, in 
 whose memory she erected a tomb numbered 
 among the seven wonders of the world. Arte- 
 velde, Jacob van, 1300 ?-45, leader of people of 
 Ghent. Artevelde, Philip van, son of J. v. A., 
 1340-82, leader of insurrection in Flanders. 
 Arthur, Chester Allen, 1831-86, twenty-first 
 president of the United States; born at St. 
 Albans, Vermont; read law, was admitted to 
 the bar and began practice in New York City ; 
 1860, quartermaster-general, on the staff of 
 
 Gov. Morgan; 1871, collector of the port of 
 New York, but superseded, 1878, by Gen. Mer- 
 ritt; 1880, nominated for vice-president by the 
 Republicans and elected; succeeded to the 
 presidency on the death of Garfield. Arthur, 
 Timothy Shay, 1809-41, Am. author. Ascham, 
 Roger, 1515-68, Eng. scholar and author. Ash- 
 burton, Alexander Baring, Lord, 1774-1848, 
 Eng. diplomatist. Aspasia of Miletus, B.C. 
 ....-432?, mistress of Pericles, the Athenian 
 law not permitting a citizen to marry a 
 foreigner; Socrates called himself one of her 
 disciples. Astor, John Jacob, 1763-1848, Am. 
 merchant, native of Germany; settled in New 
 York City and entered the fur trade, establish- 
 ing trading posts in the northwest as far as the 
 Pacific and founding Astoria in 1811; he made 
 extensive investments in real estate, and when 
 he died his property was estimated at twenty 
 millions. Atahualpa, .... -1533, last inca of 
 Peru. Athanasius, 296?-373, Gr. father of the 
 church. Athelstan, 895?-941, king of Eng- 
 land. Atkinson, Edward, 1827-...., Am. 
 writer on political economy. Attila (the 
 Scourge of God), . . . .-453, king of the Huns. 
 Attucks, Crispus, . . . .-1770, mulatto leader of 
 mob in Boston massacre. Auber, Daniel Fran- 
 cois Esprit, 1784-1871, Fr. composer, Audu- 
 bon, John James, 1780-1851, Am. ornithologist; 
 spent many years in studying aud illustrating 
 from life the birds of America. Auerbach, 
 Berthold, 1812-82, Ger. Jewish author and 
 poet. Augereau, Pierre Francois Charles, Due 
 de Castiglione, 1757-1816, Fr. general. Augus- 
 tine, Saint, 354-430, Latin father of the church 
 and founder of Roman Catholic theology. 
 Augustus Caesar, B.C. 63-A.D. 14, first em- 
 peror of Rome. Aumale, Henri Eugene Phil- 
 ippe Louis d’Orleans, Due d\ 1822- . . . ., Fr. 
 general; son of King Louis Philippe. Aure- 
 lianus, 212-75, Rom. emperor. Aurelius 
 Antoninus, Marcus (Marcus Aurelius), 121-80, 
 Rom. emperor and philosopher. Aurung-Zebe, 
 1618-1707, emperor of Hindostan. Ausonius, 
 310-94 ?, Latin poet. Austen, Jane, 1775-1817, 
 Eng. author. Austin, Saint, fi. 597, the apostle 
 of England. Austin, Stephen F., ... .-1836, 
 founded the first colony in Texas. Avellaneda, 
 Nicolas, 1836- . . . . , president Argentine Re- 
 public. Avicenna, 980-1037, Arabian physi- 
 cian. Aytoun, William Edmondstoune, 1813- 
 65, Scot. poet. 
 
 B ABER, Mohammed, 1483?- 1530, founder 
 of the Mogul empire in India. Baccio 
 della Porta ( Fra Bartolommeo di San 
 Marco), 1469-1517, Italian painter, member 
 of the order of St. Dominic. Bach, Johann 
 Sebastian, 1685-1750, Ger. composer and 
 director; founder of modern music. (“The 
 
104 
 
 A DICTIONARY OF BIOGRAPHY 
 
 Nativity.”) Bacon, Francis, Baron Verulam, 
 Viscount St. Albans (Lord Bacon), 1561- 
 1626, Eng. statesman, jurist and philosopher, 
 and father of experimental philosophy; from 
 him dates the origin of all industrial science. 
 Son of Sir Nicholas Bacon, keeper of the great 
 seal under Elizabeth; studied at Trinity 
 College, and at 15 began to oppose the phil- 
 osophy of Aristotle; called to the bar, and 
 made queen’s counsel at 28; solicitor-general, 
 1607; judge of the marshal’s court, 1611; 
 attorney-general, 1613; lord keeper, 1617; lord 
 high chancellor, 1619; charged with bribery 
 and corruption in Parliament, 1621, he pleaded 
 guilty (some say to save the king), and was 
 sentenced to pay a fine of £40,000, and to be 
 imprisoned during the royal pleasure; he 
 regained his liberty after two days’ imprison- 
 ment, his fine, too, being remitted by King 
 James, who also allowed him a pension; he 
 spent the rest of his life in retirement, diligently 
 pursuing the study of literature and science. 
 The belief that Bacon is the author or at least 
 the principal author of the plays attributed to 
 Shakespeare has of late years found many 
 adherents. It is certain that unusual mystery 
 attaches to his life and record as well as to that 
 of his brother Anthony. The reader is referred 
 to Hepworth Dixon’s “Personal History of 
 Francis Bacon” and Mrs. Henry Pott’s remark- 
 able work, “Francis Bacon and his Secret 
 Society.” Bacon, Leonard, 1802-81, Am. 
 divine. Bacon, Nicholas, Sir, 1509-79, Eng. 
 statesman. Bacon, Roger (the Admirable 
 Doctor), 1214-92, Eng. philosopher. Bacon- 
 thorp, John (the Resolute Doctor), 
 
 1346?, Eng. monk and philosopher. Baffin, 
 William, 1580-1622, Eng. navigator. Bailey, 
 Philip James, 1816-...., Eng. lawyer and 
 poet. Baillie, Joanna, 1762-1851, Scot, 
 poetess. Baillie, Matthew, 1761-1823, Scot, 
 physician. Bailly, Jean Sylvain, 1736-93, 
 Fr. astronomer and philosopher; first presi- 
 dent of the States-General ; executed by the 
 Jacobins. Bainbridge, William, 17*4-1833, 
 Am. naval commander. Bajazet (or Payazed), 
 1347-1403, sultan of the Ottomans. Baker, 
 Sir Samuel White, 1821-...., Eng. explorer 
 and author; in 1847 he established a sanitarium 
 and prosperous agricultural settlement in the 
 mountains of Ceylon, 6,200 feet above the sea 
 level; in 1861-4 explored the region lying 
 around the sources of the White Nile; dis- 
 covered and named Lake Albert Nvanza, and 
 found the exit of the Nile; in 1869 another 
 expedition was made to the great African lakes. 
 Balboa, Vasco Nunez de, 1475?-1517, Sp. 
 discoverer; discovered the Pacific Ocean, 1513; 
 the jealousy of his superior officers caused his 
 conviction and execution on a charge of treason. 
 
 Balfe, Michael William, 1808-70, Ir. com- 
 poser; “Bohemian Girl.” Balfour, A. J., 
 1848- . . . . , Eng. statesman. Baliol, Edward, 
 ....-1363, king of Scotland. Baliol, John 
 de, 1259?-1314, king of Scotland; rival of 
 Bruce. Ballou, Hosea, 1771-1852, Am. 
 theologian ; founder of Universalist denomina- 
 tion. Balmaceda, Jose Manuel, 1840-91, 
 president of Chile. Balzac, Honore de., 1799- 
 1850, Fr. novelist. Bancroft, George, 1800- 
 91, Am. historian and diplomate; his 
 “ History of the United States ” has been trans- 
 lated into all the principal languages of Europe. 
 Bancroft, Hubert Howe, 1832-...., Am. 
 historian. Baner (or Banier), Johan, 1595- 
 1641, Sw. general. Banks, Nathaniel Prentiss, 
 1816-1895, Am. general and politician. Bak- 
 barossa, Hadher, 1476?-1546, Corsair king 
 of Algiers. Barbarossa, see Frederick. 
 Barbauld, Anna Letitia, 1743-1825, Eng. 
 authoress. Barbour, John, 1320 ?-95? Scot, 
 poet. Barclay de Tolly, Michael, Prince, 
 1755-1818, Russian field-marshal. Barclay, 
 Robert, 1648-90, Scot. Quaker author. Bar- 
 ham, Richard Harris, 1788-1845, Eng. divine 
 and humorist; “ Ingoldsby Legends.” B are- 
 bone, Praise God, .... -1680, Eng. fanatic. 
 Baring, Sir Francis, 1740-1810, Eng. capi- 
 talist. Barlow, Joel, 1755-1812, Am. patriot 
 and poet. Barnard, John G., 1815-82, Am. 
 general and writer. Barmecides, Persian 
 family, noted for tragic fate. Barneveldt, 
 Johan van Olden, 1549-1619, Dutch states- 
 man. Barnum, Phineas Taylor, 1810-91, Am. 
 showman. Barras, Paul Francois Jean Nicola, 
 Count de, 1755-1829, Fr. statesman. Barrett, 
 Lawrence (real name, Brannigan), 1838-92, 
 Am. actor. Barrett, Wilson, 1846- . . . . , Eng. 
 actor. Barry, James, 1741-1806, Ir. painter. 
 Barry Cornwall, see Procter. Barthelemy 
 
 Saint-Hilaire, Jules, 1805- , Fr. statesman 
 
 and writer. Baxter, Richard, 1615-91, EDg. Dis. 
 minister and writer. Bayard, Pierre du Ter rail 
 de, 1475-1524, Fr. warrior, “The cavalier 
 without fear and without eproach.” Bayle, 
 Pierre, 1647-1706, Fr. philosopher and critic. 
 Bazaine, Francois Achille, 1811-88, Fr. general ; 
 in the Franco- German war he surrendered the 
 fortress of Metz, with 173,000 men, 6,000 
 officers, 50 generals and 3 marshals, and fled to 
 England; court-martialed and sentenced to 
 degradation and death, but sentence was com- 
 muted to twenty years’ imprisonment ; confined 
 at the isle Sainte Marguerite, he escaped and 
 settled in Madrid. Beaconsfield, Benjamin 
 Disraeli, Earl of, 1804-80, Eng. statesman and 
 novelist. Beaton (or Beatoon), David, Card- 
 inal, 1494-1546, primate of Scotland. Beattie, 
 James, 1735-1803, Scot, poet and philosopher. 
 Beauharnais,, Enger.e <1 •, 1781-1824, Fr. gen- 
 
A DICTIONARY OF BIOGRAPHY 
 
 105 
 
 eral; son of Alexander de B. and Josephine, after- 
 wards empress of France. Beaumont, Francis, 
 1586-1615, Eng. dramatic writer; associate of 
 John Fletcher. Beauregard, Peter Gustavus 
 Toutant, 1816?-1893, Am. Confederate general, 
 born in Louisiana; graduate of West Point; 
 served in Mexico; commanded at Fort Sumter 
 and at the first battle of Bull Bun ; defeated at 
 Shiloh by Grant, 1862; defended Charleston, 
 1863. Becket, Thomas a, 1117-70, archbishop 
 of Canterbury; high chancellor of England; 
 having excommunicated two bishops for com- 
 plying with the king’s will, he was assassinated 
 by four barons of the royal household; canonized 
 in 1172. Bede (the Venerable), 673-735, Eng. 
 monk and ecclesiastical writer. Bedford, John 
 Plantagenet, duke of, 1390-1435, Eng. general; 
 defeated by Joan of Arc. Beecher, Henry 
 Ward, 1813-87, Am. divine and lecturer. 
 Beecher, Lyman, 1775-1863, Am. divine; father 
 of H. W. B. Beethoven, Ludwig von, 1770- 
 1827, Ger. composer and considered the greatest 
 of musicians. Behring, Vitus, 1680-1742? 
 Dan. navigator. Belisarius, 505?-65, Byzan- 
 tine general. Belknap, George E., 1832- . . . . 
 Am. rear admiral. Bell, Alexander Graham, 
 1847- . . . . , inventor of the Bell telephone; born 
 in Scotland, but a resident of America. Bellamy, 
 Edward, 1850- . . . . , Am. author. Bellini, 
 Vincenzo, 1802-35, It. composer. Belvedere, 
 Andrea, 1646-1732, It. painter. Benedek, 
 Ludwig von, 1804-78, Hungarian general. 
 Benedict I., pope from 575 to 78; II., 684-85; 
 III., 855-58; IV., 900-3; V., chosen pope 964, 
 driven from Borne by Otho I., died at Hamburg 
 965; VI., 972-74, killed by the people of Borne; 
 VII., 975-984; VIII., 1012-24; IX., ascended 
 the pontifical chair in 1034, but driven from 
 Borne; X., 1058-59, deposed on account of being 
 irregularly elected; XI., 1303-4; XII., 1334- 
 42; XIII., 1724-30; XVI., 1740-58. Benedict 
 XIII. (Pedro de Luna), 1334-1424, anti-pope, 
 chosen at Avignon 1394, while Boniface IX. 
 reigned at Borne; both deposed 1415 by council 
 of Constance. Bennett, James Gordon, 1800- 
 72, Scot.-Am. journalist. Benjamin, Park, 
 1809-64, Am. journalist and poet. Bentham, 
 Jeremy, 1748-i.832, Eng. jurist and utilitarian 
 philosopher. Benton, Thomas Hart, 1782-1858, 
 Am. statesman; born at Hillsboro, N. C.; 
 removed to Tennessee, where he studied law; 
 commanded a regiment under Gen. Jackson; 
 removed to St. Louis, where he published a 
 political paper; elected to the U. S. Senate in 
 1820, he continued a member of that body for 
 30 years; defeated in 1850 by a division in 
 Democratic party on slavery question ; advocacy 
 of a gold and silver currency during his second 
 term in Senate earned for him sobriquet of 
 “Old Bullion;” elected in 1852 to the House, 
 
 he opposed the repeal of the Missouri Compro- 
 mise; defeated for governorship of Missouri 
 in 1856 ; favored Buchanan for the presidency 
 in opposition to his son-in-law, Fremont. Ber- 
 anger, Pierre Jean de, 1780-1857, Fr. lyric 
 poet. Berg, Christen Paulsen, 1829- . . . . , Dan. 
 statesman. Beriot, Charles Auguste de, 1802- 
 70, Belgian violinist and composer. Berkeley, 
 George, 1684-1753, Ir. Protestant prelate and 
 metaphysician; founder of the philosophy of 
 idealism. Berlichingen, Gotz von (of the 
 Iron Hand), 1480-1562, Ger. warrior. Berlioz, 
 Louis Hector, 1803-69, Fr. composer. Berna- 
 dotte, Jean Baptiste Jules, 1764-1844, marshal 
 of France; king of Sweden and Norway as Carl 
 XIV. Johan. Bernard, Saint, 1091-1153, Fr. 
 ecclesiastic, canonized 1174; “the greatest of 
 the monks;” abbott at Clairvaux, refusing 
 ecclesiastical preferment, but exerting great 
 power over Europe; preacher of the second 
 Crusade. Bernard de Menthon, Saint, 923- 
 1008, founder of the hospicps of St. Bernard. 
 Bernardo del Carpio, fl. 9th century; Sp. 
 soldier. Bernhardt, Sara (Mme. Damala), 
 1844- . . . . , Fr. actress. Bert, Paul, 1833-86, 
 Fr. physician and politician. Berthier, Louis 
 Alexandre, Prince of Wagram, 1753-1815, 
 marshal of France. Berthollet, Claude Louis, 
 1748-1822, Fr. chemist. Berwick, James Fitz- 
 James, Duke of, 1660-1734, marshal of France; 
 natural son of James II. of England. Besant, 
 Walter, 1838- . . . . , Eng. novelist. Bessemer, 
 Henry, 1813- . . . ., Eng. engineer and inventor 
 of Bessemer process. Beust, Friedrich Ferdi- 
 nand von, Count, 1809-86, Ger. statesman. 
 Betsy B., pen name of Mrs. Mary Austin. Beza, 
 Theodore, 1519-1605, Fr. Calvinistic theologian. 
 Bichat, Marie Francois Xavier, 1771-1802, Fr. 
 physiologist ; the greatest physician of modern 
 times and founder of general anatomy. Biddle, 
 John, 1615-62, Eng. theologian; father of Eng- 
 lish Unitarians. Biddle, Nicholas, 1786-1844, 
 Am. financier. Bierstadt, Albert, 1829-82, Ger.- 
 Am. landscape painter. Billings, Josh, see 
 Shaw. Billings, William, 1746-1800, Am. music- 
 al composer. Binney, Amos, 1803-47, Am. natur- 
 ralist. Binney, Horace, 1780-1875, Am. lawyer. 
 Birney, James G., 1792-1857, Am. politician. 
 Bismarck-Schonhausen, Karl Otto, Prince, 
 1815-...., German statesman; chancellor of 
 the German empire ; within ten years he 
 “humbled the Austrian empire, destroyed the 
 French empire, and established the German 
 empire” ; retired 1890. Bissell, Wilson S., 
 1847-...., Postmaster-General. Bjornson, 
 Bjornstjerne, 1832-...., Norwegian poet and 
 novelist. Black Hawk, 1767-1838, Am. Indian 
 chief. Black, Jeremiah Sullivan, 1810-83, 
 Am. jurist. Black, William, 1841- . . . ., Scot, 
 author. Blackburn, Joseph Clay Stiles, 1838- 
 
i06 
 
 A DICTIONARY OF BIOGRAPHY 
 
 . . . . , Am. statesman. - Blackmore, Richard 
 
 Doddridge, 1825- , Eng. novelist. Black- 
 
 stone, Sir William, 1723-80, Eng. jurist. 
 Blackwood, William, 1776-1817, Scot, pub- 
 lisher. Blaine, James Gillespie, 1830-93 (“ the 
 Plumed Knight”); born in Pennsylvania; 
 removed to Maine, where he edited the Port- 
 land Advertiser ; served four terms in the leg- 
 islature; in Congress from 1862 to 1876, and 
 speaker for three years; prominent candidate 
 for the Republican nomination for the presi- 
 dency in 1876, 1880, 1892; chosen United 
 States senator in 1877, but resigned to accept 
 the secretaryship of state under Garfield ; sec- 
 retary of state under Harrison, but resigned 
 just before the Republican convention of 
 1892. Blair, Hugh, 1718-1800, Scot, divine 
 and rhetorician. Blake, Robert, 1599-1657, 
 Br. admiral; founder of England’s naval 
 supremacy. Blake, William, 1757-1828, Eng. 
 poet and artist. Blanc, Jean Joseph Louis, 
 1813-83, J?r. journalist, historian and politician. 
 Blatchford, Samuel, 1820-1893, justice U. S. 
 Supreme Court. Blavatsky, Helena, 1831-91, 
 theosophist. Blennerhasset, Harmon, 1770- 
 1831, friend and accomplice of Aaron Burr. 
 Blessington, Margaret, Countess of {nee 
 Power), 1789-1849, beautiful and accomplished 
 Irish lady. Blind, Carl, 1820- . . . . , Ger. radi- 
 cal. Bloomfield, Robert, 1766-1823, Eng. poet. 
 Blucher, Gebhard Lebrecht von (Marschall 
 Yorwarts), 1742-1819, Prussian field-marshal; 
 decided battle of Waterloo. Blumenthal, Leon- 
 ard von, 1810-...., Prussian general and 
 strategist. Boabdil, .... -1536 ?, last Moorish 
 king of Granada. Boadicea, . . . . -62, Br. queen. 
 Bobadella, Francisco de, fl. 1500, Span, admin- 
 istrator; sent Columbus in chains to Spain. 
 Boccaccio, Giovanni, 1313-75, It. novelist. 
 Bodenstedt, Friedrich Martin, 1819- . . . ., Ger. 
 poet and author. Boerhaave, Herman, 1688- 
 1738, Dutch physician and philosopher. 
 Bogardus, James, 1800-74, Am. inventor. 
 Boies, Horace, 1827-...., governor of Iowa. 
 Boleyn, Ann, 1507 ?-36, second queen of Henry 
 VIII. of England; beheaded. Bolingbroke, 
 Henry St. John, Viscount, 1678-1751, Eng. 
 author, orator and politician. Bolivar, Simon, 
 1783-1830, liberator of the South American col- 
 onies. Bonaparte, Charles Louis Napoleon 
 (Napoleon III.), 1808-73, son of Louis Bona- 
 parte; emperor of the French; as claimant to 
 throneof France, attempted in 1836 to take Stras- 
 burg, but was banished; imprisoned in Havre 
 1840 for an attempted insurrection at Boulogne, 
 but escaped to England 1846; returning to 
 France after revolution of 1848, he was elected 
 president, gained support of the army, and, abol- 
 ishing popular representation by the coup 
 d'etat of 1851, was declared emperor; in 1853 he 
 
 married Eugenie, Countess de Teba. Having 
 surrendered at Sedan, after the decisive battle 
 of the Franco-German war, he was deposed and 
 retired to Chiselhurst, in England. Bonaparte, 
 Jerome, 1784-1860, king of Westphalia, young- 
 est brother of Napoleon I. Bonaparte, Joseph, 
 
 1768- 1844, king of Spain, eldest brother of 
 Napoleon I. Bonaparte, Louis, 1778-1846, king 
 of Holland, brother of Napoleon I. Bonaparte, 
 Lucien, Prince de Canina, 1775-1840, brother of 
 Napoleon I. Bonaparte, Napoleon (Napoleon I. ), 
 
 1769- 1821, emperor of the French and greatest 
 of modern generals. Born at Ajaccio, Corsica. 
 Attended military school 1779 to 1784. Entered 
 army as sub-lieutenant in 1785, and in 1792 had 
 risen to the rank of captain of artillery. In 
 1793 he submitted a plan for the reduction of 
 Toulon, held by the English and Spaniards, and 
 was entrusted with its execution. His success 
 won for him a commission as brigadier- general. 
 In the spring of 1795, on the remodeling of the 
 army, he was suspended, and placed upon half- 
 pay, the reason given by the authorities being 
 that he was too young to command the artillery 
 of an army. In the fall, on the breaking out of 
 an insurrection led by the National Guard, the 
 convention recalled Napoleon, who gained a 
 brilliant victory after a brief but bloody engage- 
 ment. This virtually made him commander-in- 
 chief of the army of the interior. In 1796 he 
 was appointed to the command-in-chief of the 
 army of Italy, and in the same year he married 
 Josephine de Beauharnais. In his very first 
 campaign Napoleon appeared a consummate 
 general. In a few weeks he gained four vic- 
 tories, conquered Lombardy and captured 
 Mantua, almost annihilating three Austrian 
 armies. He then turned his arms against the 
 Pope, compelling him to pay 30,000,000 lires 
 and surrender many valuable works of art. 
 After defeating another Austrian army sent to 
 Italy, Napoleon concluded a treaty securing his 
 success. In 1798 he was given command of a 
 powerful expedition into Egypt, the intention 
 being to strike at the power of Great Britain, 
 and gained decisive victories over the Mame- 
 lukes and Turkish auxiliaries. Returning to 
 France he overthrew the Directory and was 
 elected first consul. In 1800 he gained the great 
 victory of Marengo. Made peace with England, 
 1802, granted general amnesty, established 
 public order, re-established the Catholic faith, 
 and produced his Civil Code. Napoleon became 
 emperor in 1804, and engaged in war with 
 England, Russia, Sweden and Prussia. Divorced 
 from Josephine in 1809, he married Maria 
 Louise, daughter of the emperor of Austria, in 
 1810. In 1812 occurred the ill-fated Russian 
 campaign, Napoleon’s loss being estimated at 
 450,000 men. Beaten at Leipzig, 1813, he 
 
A DICTIONARY OF BIOGRAPHY 
 
 107 
 
 mad© a disastrous retreat. In 1814 the allies 
 entered Paris, compelled Napoleon to abdicate, 
 and sent him to Elba, granting him the sover- 
 eignty of that island, with a yearly pension of 
 6,000,000 francs. Returning again to France, 
 he was enthusiastically received and raised an 
 army of about 125,000, but was completely 
 defeated at Waterloo, 1815. He abdicated 
 again, and, unable to carry out his intention of 
 embarking for America, surrendered to the 
 captain of a British man-of-war. Carried to the 
 island of St. Helena, he died there in 1821. 
 Bonaparte, Napoleon Joseph Charles Paul 
 (Prince Napoleon), 1822-91, son of Napoleon 
 I. and Maria Theresa. Bonaparte, Napoleon 
 Francois Charles Joseph (Napoleon II.), 1811- 
 32, son of Napoleon I. and Maria Theresa. 
 Bonaventura, Saint, 1221-74, It. theologian. 
 Bonheur, Rosa (or Rosalie), 1822-...., Fr. 
 painter of animals. Bonipace I., pope, ruling 
 419-22; II., 530-2; III., elected 607 and died 
 same year; IV., 608-15 ; V., 619-24, distinguished 
 for his efforts to convert the Britons; VI., died 
 in 805, fifteen days after election to the papacy; 
 VII. (anti-pope), elected 974, during reign of 
 Benedict VI., driven from Rome, but returned 
 in 985, imprisoning John XIV., who is said to 
 have been starved to death; died 985; VIII., 
 1294-1303; IX., 1389-1404. Bonipace, Wini- 
 fred, Saint, apostle of Germany, 680-755? 
 Bonnat, Leon Joseph Florentin, 1833 . . . . , Fr. 
 painter. Bonner, Edmund (Bloody Bonner), 
 1490?-1569, bishop of London, noted for per- 
 secution of Protestants. Bonniyard, Francois 
 de, 1496-1570, hero of Byron’s “Prisoner of 
 Chillon.” Boone, Daniel, 1735-1820?, Ameri- 
 can pioneer; born in Pa., but removed in boy- 
 hood to N.C. ; visited Kentucky, hitherto unex- 
 plored, in 1769, and emigrated to that State 
 with his own and five other families in 1773. 
 constructing a fort at Boonsborough in 1775; 
 captured by the Indians, he was adopted by 
 them, but escaped and returned to the fort, 
 which was shortly after attacked by Indians 
 under the British flag; the fort was ably 
 defended, two of Boone’s sons, however, being 
 killed. Boone lost his lands in Kentucky in 
 consequence of a defective title, and, removing 
 to Missouri, pursued the occupation of a hunter 
 and trapper. Booth, Edwin, 1833-93, son of 
 Junius Brutus Booth; Am. tragedian. Booth, 
 John Wilkes, 1835-65, son of Junius Brutus 
 Bqoth, Am. actor; assassin of Abraham Lincoln; 
 effected his escape, but was traced into Vir- 
 ginia, where, refusing to surrender, he was shot. 
 Booth, Junius Brutus, 1796-1852, Eng. tra- 
 gedian. Booth, William, 1829 . . . . , Eng. re- 
 former; established “ Salvation Army ” in 1865. 
 Borgia, Cesare, Due de Valentinois, 1457-1507, 
 natural son of Alexander VI., It. military leader; 
 
 made cardinal in 1492, but afterwards secular- 
 ized; notorious for cunning, perfidy and cruelty. 
 Borgia, Francisco; see Francis, Saint. Borgia, 
 Lucrezia, Duchess of Ferrara, . . . .-1523, sister 
 of Cesare; distinguished for beauty and talents, 
 and a patron of learning, but contemporaneous 
 writers differ in their estimation of her char- 
 acter. Borromeo, Carlo, Saint, 1538-84, It. 
 cardinal. Borrow, George, 1803-81, Eng. 
 author and traveler. Boscawen, Edward, 1711- 
 61, Eng. admiral. Bossuet, Jacques Benigne, 
 1627-1704, Fr. prelate and controversialist, and 
 considered the greatest of Christian orators; 
 first advocate of papal infallibility. Boswell, 
 James, 1740-95, Scot, lawyer; biographer of 
 Dr. Johnson. Bothwell, James Hepburn, Earl 
 of, 1526 ?-77 ?, Scot, conspirator; husband of 
 Queen Mary. Bottcher, Johann Friedrich, 
 1682-1719, inventor of Dresden china. Bouci- 
 catjlt, Dion, 1822-90, Ir.-Am. dramatist. 
 Boulanger, Geo. Ernest Jean Marie, 1837-91, 
 Fr. gen. Bouillon, Godfrey de, 1060?-1100, 
 leader of first Crusade. Bourbaki, Charles 
 Denis Sauter, 1816- . . . ., Fr. general. Bourbon / 
 famous French dynasty. Bourbon, Charles, 
 Due de (Constable Bourbon), 1490-1527, Fr. 
 general ; a prominent character in Byron’s “ The 
 Deformed Transformed.” Bourdaloue, Louis, 
 1632-1704, Fr. Jesuit orator. Bourne, Hugh, 
 1772-1852, Eng. founder of Primitive Metho- 
 dism. Bowditch, Nathaniel, 1773-1838, Am. 
 mathematician. Bowdoin, James, 1727-90, Am. 
 statesman. Bowles, Samuel, 1826-78, Am. 
 journalist. Bowles, William Lisle, 1762-1850, 
 Eng. poet. Boyce, William, 1710-79, Eng. 
 organist and composer. Boydell, John, 1719- 
 1804, Eng. engraver and publisher. Boyesen, 
 Hjalmar Hjorth, 1848- . . . . , Nor. author in 
 America. Boyle, Robert, 1626-91, Ir. philoso- 
 pher and philanthropist. Bozzaris, Marcos, 
 1790-1823, patriotic leader in Greek war for 
 independence. Braddock, Edward, 1715 ?-55, 
 Eng. general in America; killed by Indians. 
 Braddon, Mary Elizabeth, 1837-...., Eng. 
 novelist. Bradford, William, 1590-1657, gov- 
 ernor of Plymouth colony. Bradford, William, 
 1660-1752, first printer in Pennsylvania. Brad- 
 laugh, Charles, 1834-91, Br. statesman. Brad- 
 ley, Joseph P., 1813-92, Am. jurist. Bradstreet, 
 John, 1711-74, Am. major-general. Bragg, 
 Braxton, 1815-76, Confederate general. Brahe, 
 Tycho, 1545-1601, Sw. astronomer. Brainerd, 
 David, 1718-47, Am. missionary. Brandt, 
 Joseph (Thayendanega), 1742-1807, half-breed 
 chief of the Mohawks. Breckinridge, John 
 Cabell, 1821-75, Am. statesman and Confederate 
 general; born in Kentucky; vice-president 
 1857-61 ; Democratic candidate for presidency 
 in 1860; elected to U. S. Senate in 1861, but 
 resigned to enter the Confederate army; Con- 
 
108 
 
 A DICTIONARY OF BIOGRAPHY 
 
 federate secretary of war, 1865. Breitman, 
 Hans, pen name of Charles G. Leland. Bremer, 
 Fredrika, 1802-65, Sw. novelist. Brentano, 
 Clemens, 1777-1842, Ger. novelist and poet. 
 Brenghel, Jan, 1569-1825, Flemish painter. 
 Brewer, David J., 1837-...., justice U. S. 
 Supreme Court. Brewster, Sir David, 1781- 
 1868, Eng. optician and physicist. Brian Boru 
 (or Boroihme), 926-1014, king of Ireland. 
 Bridget, Saint, 1302-73, patron saint of Ire- 
 land. Bridgman, Laura, 1829-89, Am. blind 
 deaf-mute, noted for mental acquirements. 
 Bright, John, 1811-89, Eng. statesman and 
 orator. Bright, Riehard, 1789-1858, Eng. phys- 
 ician. Brill at- Savarin, Anthelme, 1755-1826, 
 Fr. author. Broglie, Charles Jacques Victor 
 Albert, Due de, 1821- . . . ., Fr. statesman and 
 writer. Bronte, Charlotte (Currer Bell), 1816- 
 55, Eng. novelist. Brooks, James, 1810-73, 
 Am. journalist. Brooks, Phillips, 1835-93, Am. 
 clergyman. Brougham, Henry, Lord, 1779- 
 1868, Br. author, statesman and orator. Brown, 
 Henry B., 1836-...., justice U. S. Supreme 
 Court. Brown, John, Captain, 1800-59, born 
 in Connecticut; a tanner by trade; removed to 
 Kansas and became prominent as an abolition- 
 ist; gained the title of “ Ossawatomie ” by a 
 victory, in 1856, over a company of Missourians 
 vastly exceeding his own force in number; in 
 pursuance of a plan for the invasion of Virginia, 
 he surprised Harper’s Ferry in 1859, and took 
 the arsenal and armory and forty prisoners; 
 attacked the next day by U. S. marines and 
 the Virginia militia, two of his sons and most of 
 his company of twenty men were killed, and he 
 himself wounded and taken prisoner; he was 
 tried and hanged at Charlestown, Virginia. 
 Brown, John Young, 1835...., governor of 
 Kentucky. Brown, Thomas, 1778-1820, Scot, 
 metaphysician. Brown- Sequard, Charles Ed- 
 ouard, *1818...., Fr. physiologist. Browne, 
 Charles F. (Artemus Ward), 1835-67, Am. 
 humorist. Browne, Sir Thomas, 1605-82, Eng. 
 physician, philosopher and author. Browning, 
 Elizabeth Barrett, 1809-61, wife of Robert 
 Browning; Eng. poetess: “Aurora Leigh,” 
 
 “ Casa Guidi Windows.” Browning, Robert, 
 1812-89, Eng. poet: “The Ring and the Book,” 
 “ Strafford,” “ Men and Women,” “ Fifine at 
 the Fair,” “A Soul’s Errand.” Brownlow, 
 William Gannaway (Parson Brownlow), 1805- 
 77, Am. politician. Brownson, Orestes Augustus, 
 1803-76, Am. theologian. Bruce, Robert, 1247- 
 1329, the greatest of the kings of Scotland; 
 defeated Edward II. at Bannockburn, in 1314. 
 Brummel, George Bryan (Beau Brummel), 
 1778-1840, Eng. man of fashion. Brunnel- 
 leschi, Filippo, 1377-1444, It. architect and 
 sculptor. Bruno, Saint, 1040?-1191, Ger. 
 founder of the Carthusians. Brutus, Lucius 
 
 Junius, fl. 500 B.C., Rom. patriot. Brutus, 
 Marcus Junius, 80-36 B.C., one of Caesar’s 
 assassins; committed suicide after defeat at 
 Phillippi. Bryant, William Cullen, 1794-1878, 
 Am. poet and journalist; bom in Massachusetts; 
 entered Williams College, read law, and was 
 admitted to the bar in 1816; published 
 “ Thanatopsis” in 1816; became editor of the 
 New York Evening Post in 1826. Bryce, 
 J ames, 1838- . . . . , Eng. writer. Buchanan, 
 George, 1506-82, Scot, historian and poet. 
 Buchanan, James, 1791-1868, fifteenth presi- 
 dent of the United States; born in Pennsyl- 
 vania; admitted to the bar, 1812; member of 
 Congress, 1821-31; minister to Russia, 1832-4; 
 U. S. senator, 1834-5 ; secretary of state, 1845-9 ; 
 minister to England, 1853-6; signed Ostend 
 Manifesto, 1854; president, 1857-61 ; in his last 
 message, President Buchanan censured the 
 Northern people for the imminent disruption of 
 the Union, holding that neither the executive 
 nor Congress had power to coerce a state. 
 Buckland, William, 1784-1856, Eng. geologist. 
 Buckle, Henry Thomas, 1822-62, Eng. his- 
 torian. * Buddha (or Boodha), Gautama, 624- 
 523 B.C., Hindoo reformer; founder of Bud- 
 dhism. Buell, Don Carlos, 1818?- Am. 
 
 general. Buffon, Georges Louis Leclerc de, 
 Comte, 1707-88, Fr. naturalist and philosopher. 
 Bull, Ole Bornemann, 1810-82, Norwegian 
 pianist. Bulow, Bernhard Ernst von, 1815- 
 
 , Ger. statesman. Bulow, Hans Guido 
 
 von, 1830- . . . . , Ger. pianist. Bulwer-Lytton, 
 Edward George Earle Lytton, Baron Lytton, 
 1805-73, Eng. novelist. Bulwer-Lytton, Ed- 
 ward Robert, Earl of Lytton (Owen Mere- 
 dith), 1831-91, son of preceding, Eng. 
 poet. Bulwer, Sir Henry Lytton Earle, 
 1804-72, Eng. author and diplomatist. Bunsen, 
 Christian Karl Josias von, Baron, 1791-1860, 
 Ger. philologist and diplomatist. Bun yan, John, 
 1628-88, Eng. author; the son of a tinker, he 
 followed that vacation and led for many years a 
 wandering life; served in the Parliamentary 
 army; joined the Anabaptists in 1654, and in 
 1655 became a Baptist minister; sentenced to 
 transportation on a charge of promoting sedi- 
 tious assemblies, but sentence not enforced; 
 was, however, imprisoned for more than twelve 
 year3, and during that time wrote his “Pil- 
 grim’s Progress.” Burckhardt, Johann Lud- 
 wig, 1784-1817, Swiss traveler. Burdett- 
 
 Coutts, Angela Georgina, Baroness, 1814- , 
 
 Eng. philanthropist. Burger, Gottfried August, 
 1748-94, Ger. poet. Burgoyne, John, 1730-92, 
 Brit, general and dramatist; surrendered at 
 Saratoga. Burke, Edmund, 1730-97, Ir. orator, 
 statesman and writer; prominent as the ablest 
 member of the Commons to oppose the min- 
 istry’s American policy; impeached Warren 
 
A DICTIONARY OF BIOGRAPHY 
 
 109 
 
 Hastings in 1788. Burke, Thomas N., 1830-83, 
 Ir. Dominican orator. Burleigh, William 
 Cecil, Lord, 1520-98, Eng. statesman. Bur- 
 lingame, Anson, 1822-70, Am. diplomatist. 
 Burns, Robert, 1759-96, Scot, lyric poet; born 
 at Ayr; the son of a poor farmer; worked hard 
 on his father’s farm and had little opportunity 
 for education ; began rhyming at 16, and studied 
 mensuration and surveying; his poems brought 
 him into society, where he acquired dissipated 
 habits; formed a liaison in 1785 with Jean 
 Armour, whom he married 1788; intended to 
 emigrate, but the popularity of his poems, pub-' 
 lished in full 1787, induced him to remain in 
 Scotland : he afterward became an officer of the 
 excise. Burnside, Ambrose Everett, 1824-81, 
 Am. general. Burr, Aaron, 1756-1836, Am. 
 statesman and lawyer. In 1800 Burr and Jef- 
 ferson were the Democratic candidates for presi- 
 dent and vice-president; receiving the same 
 number of votes, the House gave the higher 
 office to Jefferson. Burr’s course in endeavoring 
 to supplant Jefferson cost him the regard of his 
 party. Unsuccessful as candidate for governor 
 of New York in 1804, Burr attributed his defeat 
 to Alexander Hamilton, whom he killed in a 
 duel. After the expiration of his term as vice- 
 president, Burr was tried for treason, charged 
 with the subversion of federal authority, and 
 with raising an expedition for the conquest of 
 Mexico, but acquitted. Burritt, Elihu (the 
 Learned Blacksmith), 1810-79, Am. scholar, 
 journalist, lecturer and reformer; the son of a 
 shoemaker, and apprenticed to a blacksmith, he 
 devoted all his spare time to study, and eventu- 
 ally mastered eighteen languages. Bur- 
 roughs, John, 1837- . . . . , Am. author. Burton, 
 Sir Richard Francis, 1821-90, Ir. traveler in 
 Africa. Burton, Robert, 1576-1640, Eng. 
 philosopher. Bushnell, Horace, 1802-76, Am. 
 divine. Butler, Benjamin Franklin, 1818-93, 
 Am. politician, lawyer and general; born in 
 New Hampshire; military governor of New 
 Orleans in 1862, ruling with vigor and efficiency 
 and preserving the city from the yellow fever; 
 went to Congress as a Republican in 1866, and 
 was re-elected for several terms; elected gov- 
 ernor of Massachusetts in 1882 by the Demo- 
 crats, but defeated for the same office a year 
 later. Butler, Samuel, 1612 ?-80, Eng. poet. 
 Byron, George Gordon Noel, Lord, 1788-1824, 
 Eng. poet. In 1815 he married Anne Isabel 
 Millbank, but separated from her and left Eng- 
 land in 1816; in Italy he formed a liaison with 
 the beautiful Countess Guiccioli; espousing the 
 cause of the Greeks in their struggle for liberty, 
 he left for Greece in 1823, and died the follow- 
 ing year at Missolonghi from the effects of 
 exposure while preparing for the siege of 
 Lepanto. 
 
 G ABOT, George, 1751-1823, pres. Hartford 
 convention. Cabot, John, ....-1498?, 
 Venetian navigator in service of England; 
 discovered North American continent 1497. 
 Cabot, Sebastian, 1477?-1557, son of pre- 
 ceding; Eng. navigator. Cade/ John (Jack 
 Cade), ....-1450, Ir. rebel. Cadwalader, 
 George, . . . .-1879, Am. general. Cadwalader, 
 John, 1743-86, Am. general. Gedmon, ....- 
 680?, Anglo-Saxon poet. Gesar, Caius Julius, 
 100-44 B.C., the greatest of Roman generals. 
 Elected consul 60 B.C. ; formed a secret alliance 
 with Pompey and Crassus known as the first 
 triumvirate. It is said that during his Gallic 
 wars a million of men were slain, eight hundred 
 cities and towns captured and three hundred 
 tribes subdued. Pompey having become his 
 enemy through jealousy, Caesar crossed the 
 Rubicon 49 B.C., and in a short time became 
 master of Italy; having conquered all his 
 enemies, and subdued Spain and Africa, he was 
 made perpetual dictator, and received from the 
 senate the title of Imperator. Although beloved 
 by the masses, the patricians feared and hated 
 him, and the result of a conspiracy of Cassius, 
 Brutus and others was his assassination. 
 Cagliari, Paolo (Paul Veronese), 1530 ?-88, It. 
 painter. Cagliostro, Alexandra (Joseph Bal- 
 samo), 1743-95, It. impostor and adventurer, 
 physician and alchemist. Calderon de la 
 Barco, Don Pedro, 1600-83, Sp. poet and 
 dramatist. Calhoun, John Caldwell, 1783-1850, 
 Am. statesman; born in South Carolina; elected 
 to Congress 1810; secretary of war, 1817; vice- 
 president, 1825-32, resigning to enter the 
 Senate; secretary of state, 1844; returned to the 
 Senate 1845; Calhoun was an avowed cham- 
 pion of slavery and States’ rights. Caligula, 
 Caius Caesar, 12-41, emperor of Rome; cruel 
 and sensual; built a temple to himself; assassi- 
 nated. Calvert, Cecilius, second Lord Balti- 
 more, . . . .-1676, first proprietor of Maryland, 
 residing in England. Calvert, George, first 
 Lord Baltimore, 1582 ?-1632, father of preced- 
 ing; founder of Maryland. Calvert, Leonard, 
 1606 ?-47, brother of Cecilius; first governor of 
 Maryland. Calvin, John, 1509-64, Fr. theolo- 
 gian; established Presbyterian form of church 
 government; the fundamental principle of his 
 theology is that of predestination to eternal 
 happiness or misery by the absolute decree of 
 God. Cambaceres, Jean Jacques Regis de, 
 1757-1824, Fr. statesman. Oambyses, .... -522 
 B. G, king of Persia; conqueror of Egypt. 
 Cameron, Richard, . . . .-1680, Scot. Covenanter. 
 Cameron, Simon, 1799-1889, Am. politician. 
 Camoens, Luis, 1517-79, Portuguese poet. 
 Campbell, Alexander, 1788-1866, Ir. founder 
 of the denomination of “ Christians,” or 44 Dis- 
 ciples of Christ.” Campbell, Colin, Lord Clyde, 
 
110 
 
 A DICTIONARY OF BIOGRAPHY 
 
 1792- 1863, Br. general. Campbell, John, Lord, 
 1779-1861, chancellor of England. Campbell, 
 Thomas, 1777-1844, Scot. poet. Campos, 
 Martinez, 1830- . . . . , Sp. general. Canby, 
 Edward Richard Sprigg, 1819-73, Am. general. 
 Canisius, Petrus (De Hondt), 1521-97, Dutch 
 Jesuit theologian. Canning, George, 1770-1827, 
 Eng. statesman and orator. Canova, Antonio, 
 1757-1822, It. sculptor. Canbobekt, Francois 
 Certain, 1809- . . . ., Fr. marshal. Canute II., 
 990-1035, king of Denmark; conqueror of Eng- 
 land. Capet, Hugh, 940?-996, founder of the 
 Capetian dynasty. Capeiyi de Capkara de 
 Montecuculi, Georg Leo von, 1831-...., 
 Bismarck’s successor as chancellor of the Ger- 
 man empire. Caracalla, 188-217, Emperor of 
 Rome, noted for cruelty. Carey, Henry Charles, 
 
 1793- 1879, Am. political economist. Carleton, 
 Will, 1845- . . . ., Am. poet. Carleton, William, 
 
 1794- 1869, Ir. novelist. Carlisle, John G., 
 1829- . . . . , Am. statesman. Carlos, Don, Duke 
 of Madrid, 1848- . . . . , claimant to Spanish 
 throne; nephew of Charles VI. Carlyle, 
 Thomas, 1795-1881, Scot, essayist, biographer 
 and historian. Carnarvon, Henry Howard 
 Molyneux Herbert, third Earl of, 1831-...., 
 Eng. statesman. Carolus Duran (real name, 
 Charles Auguste Emile Durand), 1837-...., 
 Fr. painter. Carroll, Charles, 1737-1832, Am. 
 patriot. Cartier, Jacques, 1494-1555?, Fr. 
 navigator. Cartwright, Edmund, 1743-1823, 
 Eng. inventor. Cary, Alice, 1822-70, Am. 
 poetess. Casas, Bartolome de las, 1474-1566, 
 Sp. missionary and historian. Casaubon, Isaac, 
 1559-1614, Swiss scholar and critic. Casimir I., 
 . . . .-1058, king of Poland; H., 1137-94; III., 
 
 . . . .-1370; IV., 1425-92; V., 1609-72. Cass, 
 Lewis, 1782-1866, Am. statesman and diplo- 
 matist. Cassagnac, Paul de, 1843- , Fr. 
 
 journalist. Castelar y Rissol, Emilio, 1832- 
 . . . . , Sp. republican orator, essayist and states- 
 man. Castlereagh, Robert Stewart, Viscount, 
 1769-1822, second marquis of Londonderry ; Br. 
 statesman, prominent in suppressing the Irish re- 
 bellion of 1798 ; committed suicide. Castro, Joan 
 de, 1500-48, Portuguese general and navigator. 
 Catherine, Saint, 1347-80, It. nun at Siena; 
 mediator between the rival popes in the great 
 schism. Catherine I., 1682-1727, empress of 
 Russia ; succeeded to the throne on death of her 
 husband, Peter the Great; II., 1729-96, notori- 
 ously immoral. Catherine of Aragon, 1486- 
 1536, queen of Henry VIII. of England; 
 divorced. Catherine de Medici, 1510-89, 
 queen of Henry II. of France; opponent of the 
 Huguenots. Catiline, Lucius Sergius, 108?- 
 62 B.C., Rom. conspirator. Cato, Dionysius, 
 fl. 3d century, Latin poet. Cato, Marcus 
 Portius (the Elder), 234-149 B.C..Rom. states- 
 man and author. Cato, Marcus Portius (the 
 
 Younger), 95-46 B. C., opponent of Caesar; 
 famed for purity and nobility ; committed suicide. 
 Catullus, Caius Vallerius, 77?-45? B.C., Latin 
 poet. Cavaignac, Louis Eugene, 1802-57, Fr. 
 general. Cavour, Camillo Benso di, 1818-61, 
 first prime minister of the kingdom of Italy. 
 Caxton, William, 1412 ?-92, EDg. scholar and 
 merchant; introduced printing' into England. 
 Cecil, William, Lord Burleigh, 1520-98, lord 
 treasurer of England. Cecilia, Saint, fl. 2d 
 century, Rom. martyr; patroness of music. 
 Cenci, Beatrice, 1583 ?-99, “ the beautiful parri- 
 cide;” Roman lady, famous for beauty and 
 tragic fate. Cervantes Saavedra, Miguel de, 
 1547-1616, Sp. novelist. Cesnola, Louis Palma 
 di, 1832- . . . . , born in Italy ; colonel in U. S. 
 army during the civil war; appointed 1865 
 consul to Cyprus, and became famous for his 
 excavations in that island. Chaillu, du> 
 Paul Belloni, 1835-...., Fr.-Am. traveler. 
 Chalmers, Thomas, 1780-1847, Scot, divine. 
 Chamberlain, Joseph, 1836- . . . . , Eng. states- 
 man. Chambers, William, 1800-83, Scot, 
 editor and publisher. Chamisso, Adelbert 
 von, 1781-1838, Ger. traveler. Champollion, 
 Jean Francois, 1791-1832, Fr. Egyptologist. 
 Channing, William Ellery, 1780-1842, Am. 
 divine. Chapin, Edwin Hubbell, 1814-81, Am. 
 divine. Charlemagne (Charles the Great, or 
 Charles I.), 742-814, emperor of Germany and 
 founder of the kingdom of the Franks (now 
 France ) ; crowned emperor of the west, with 
 the title of Caesar Augustus, by Pope Leo III., 
 800 ; the most powerful and enlightened mon- 
 arch of his time; his empire extended from the 
 Elbe to the Ebro, and from Calabria to Hun- 
 gary; first of the Carlovingian dynasty. 
 Charles II. (the Bald — Charles II. of France), 
 823-77, emperor of Germany; invaded Italy 
 and was crowned emperor; III. (the Fat), 832 ?- 
 88; IV., 1316-78, emperor of Germany and 
 king of Bohemia ; V., 1500-58, emperor of Ger- 
 many; king of Spain as Charles I.; in 1521, 
 summoned the Diet of Worms to check the 
 progress of Luther’s doctrines; in 1527, war- 
 ring with Francis I. of France and Pope Clem- 
 ent VII., Rome was sacked and the pope made 
 prisoner; convened the Diet of Augsburg to 
 suppress the reformation, but, the Protestants 
 having united, liberal terms were granted them; 
 in 1535, defeated Barbarossa and captured 
 Tunis, liberating thousands of Christian slaves; 
 defeated in 1552 by the Protestant forces under 
 Maurice of Saxony, he signed the treaty of 
 Passau, establishing the Protestant church on a 
 firm basis; three years later he retired to the 
 monastery of St. Yuste; VI., 1685-1740; VTI. 
 (Karl Albrecht), 1697-1745. Charles II. (the 
 Bald — Charles II. of Germanv), 823-77, king 
 of France; IV., 1294-1328; V., 1337-80; VI., 
 
A DICTIONARY OF BIOGRAPHY 
 
 111 
 
 1368-1422, became insane 1392; VII., 1403-61, 
 expelled the English; IX., 1550-74; X., 1757- 
 1836. Charles I. (Charles Stuart), 1600-49, 
 king of England; executed after attempting to 
 subdue his rebellious subjects; II., 1630-85, 
 witty, but careless and voluptuous ; the habeas 
 corpus act was passed during his reign. 
 Charles I. (Charles V. of Germany), 1500-58, 
 king of Spain; II., 1661-1700; III., 1716-88; 
 IV., 1748-1819. Charles IX., 1550-1611, king 
 of Sweden; X. (Gustavus), 1622-60; XII., 
 1682-1718, ascended the throne in 1697; a 
 league being formed against him by Russia, 
 Denmark and Poland in 1700, he besieged 
 Copenhagen, forced Denmark to make peace, 
 and beat the Russians ; he then invaded Poland, 
 compelling King Augustus to resign; invading 
 Russia, he was badly defeated at Pultowa; he 
 fled to Turkey, but soon returned; marching 
 into Norway, he was killed at the siege of 
 Frederickshall; XIII., 1748-1818; XIV. (Ber- 
 nadotte), 1714-1844; XV., 1826-72, king of 
 Sweden and Norway. Charles Edward 
 Stuart (the Young Pretender), 1720-88, Eng. 
 prince. Charles the Bold, 1433-77, duke of 
 Burgundy. Charles Martel, 694?-741, king 
 of the Franks. Charlotte, 1840- . . . . , ex-em- 
 press of Mexico; wife of Maximilian. Chase, 
 Salmon Portland, 1808-73, Am. statesman and 
 jurist. Chateaubriand, Francois Auguste de, 
 Viscount, 1768-1848, Fr. author. Chatham. 
 William Pitt, Earl of (the Great Commoner), 
 1708-78, Eng. statesman and orator; opposed 
 taxation of American colonies. Chatterton, 
 Thomas, 1752-70, Eng. literary impostor. 
 Chaucer, Geoffrey, 1340?-1400, Eng. poet; 
 “ Father of English poetry.” Cheever, George 
 Barrelle, 1807-90, Am. divine. Cheke, Sir 
 .John, 1514-57, Eng. scholar. Chenier, Andre 
 Marie de, 1762-94, Fr. poet. Cherbuliez, 
 Victor, 1832- . . . . , Fr. novelist. Cherubini, 
 Maria Luigi, 1760-1842, It. composer. Ches- 
 terfield, Philip Dormer Stanhope, Earl of, 
 1694-1773, Eng. orator and wit; distinguished 
 as a man of fashion. Chitty, Joseph, 1776- 
 1841, Eng. jurist. Choate, Rufus, 1799-1859, 
 Am. lawyer and statesman. Choiseul, Etienne 
 Francois de, 1719-85, Fr. statesman. Choris, 
 Louis, 1795-1828, Russian painter and traveler. 
 Christian (or Christiern) I., 1425-81, king of 
 Denmark; II., 1481-1556, called “The Hero of 
 the North;” III., 1503-59; IV., 1577-1648; V., 
 1646-99; VI., 1699-1746; VII., 1749-1808; 
 VIII., 1786-1848 ; IX., 1818- .... Christina, 
 1629-89, queen of Sweden; daughter of Gus- 
 tavus Adolphus; learned and eccentric; abdi- 
 cated, 1654. Chrysippus, 280-207 B.C., Gr. 
 stoic philosopher. Chrysostom, John, Saint, 
 350?-407, Gr. father of the church. Church, 
 Frederick Edwin, 1826-..,., Am. painter. 
 
 Churchill, Charles, 1731-64, Eng. satirist. 
 Churchill, Randolph Spencer, Lord, 1849- 
 . . . ., Eng. statesman. Cibber, Colley (James 
 Rees), 1671-1757, Eng. actor and dramatist. 
 Cicero, Marcus Tullius, 106-43 B.C., Rom. 
 author, statesman and orator; the greatest 
 critic of antiquity; while consul, suppressed 
 the conspiracy of Catiline; exiled 58 B.C., but 
 recalled; was an adherent of Pompey, but en- 
 joyed the favor of Julius Csesar; killed by the 
 soldiers of Antony; as an orator, Cicero is 
 regarded second only to Demosthenes. Cid 
 Campeador (Ruy Diaz de Bivar), 1040 ?-99, 
 Castilian hero. Cimon, 510-449 B.C., Athenian 
 general and statesman. Cincinnatus, Lucius 
 Quintus, 520-438 B.C., Rom. patriot and dicta- 
 tor; elected consul while cultivating a farm, hav- 
 ing lost his property ; conquered the yEqui ; twice 
 chosen dictator, and at the expiration of each 
 term of office he returned to the plow. Clarke, 
 Adam, 1762-1832, Irish Methodist Bible com- 
 mentator. Clara Belle, pen name of Mrs. Wm. 
 Thomson, deceased; now name of a news syn- 
 dicate. Claude Lorraine, 1600-82, Fr. painter. 
 Claudian (Claudius Claudianus), 365?-408?, 
 Latin poet. Claudius (Tiberius Claudius 
 DrususNero), B.C. 10-54 A.D., Rom. emperor; 
 invaded Britain. Claudius, Marcus Aurelius, 
 214-70, Rom. emperor. Clay, Henry, 1777- 
 1852, Am. statesman and orator; “The Great 
 Pacificator.” Born in Virginia; removed to 
 Kentucky, 1797; practiced law; elected to 
 Kentucky legislature in 1804, and two years 
 later chosen to fill a short term in the U. S. 
 Senate; re-elected to the Senate 1809, and to 
 the House of Representatives 1811, of which 
 body he was made speaker; re-elected speaker 
 1813; signed treaty of Ghent 1815; re-elected 
 speaker four times; in 1824, he was one of four 
 candidates for the presidency ; when the election 
 devolved on the House, his influence decided 
 the contest in favor of Jackson; a bloodless 
 duel between Clay and Randolph, in 1826, was 
 the result of charges against Clay growing out 
 of this election ; re-elected to the Senate in 1831 
 for six years ; in 1832, defeated for the presi- 
 dency as the candidate of the anti- Jackson 
 party; again elected to the Senate 1836, but 
 resigned 1842; Whig candidate for the presi- 
 dency in 1844 ; re-elected senator 1848. To Clay 
 is due the credit for the “Missouri Compro- 
 mise,” believed to have postponed for ten years 
 the civil war. Clemens, Samuel Langhorn 
 (Mark Twain), 1835-...., Am. humorist. 
 Clement I., 30?-100, pope; IV., . . . .-628; V., 
 1264 ?-1314; VII. (Giulio de Medici), 1475?- 
 1534; VIII., 1605; XI., 1649-1721; XIV., 
 1705-74. Clement of Alexandria, 150?-220?, 
 father of the church. Cleon, .... -422 B.C., 
 Athenian demagogue and general. Cleopatra, 
 
112 
 
 A DICTIONARY OF BIOGRAPHY 
 
 69-30 B.C., queen of Egypt; noted for beauty 
 and accomplishments. Cleveland, Stephen 
 Grover, 1837-...., Am. statesman; born at 
 Caldwell, N. J., the son of a Presbyterian min- 
 ister, who removed to Fayetteville, N. J., in 
 1840; first worked in a country store, secured 
 an education and became a teacher in the N. Y. 
 Blind Asylum; studied law in Buffalo; admit- 
 ted to the bar, 1863, and became assistant dis- 
 trict attorney, afterwards sheriff; mayor of 
 Buffalo, 1881, and then elected governor of 
 New York by 192,000 majority; elected presi- 
 dent in 1884, and again in 1892; married Miss 
 Frances Folsom June 2, 1886. Clinton, De 
 Witt, 1769-1828, Am. statesman. Clinton, 
 George, 1739-1812, vice-president of the U. S. 
 Clinton, Sir Henry, 1738-95, Eng. general in 
 America. Clive, Robert, Lord, 1725-74, Eng. 
 general and fouuder of British empire in India. 
 Clootz, Jean Baptiste, Baron (Anacharsis 
 Clootz), 1753-94, Prussian traveler and Fr. 
 revolutionist; guillotined. Clough, Arthur 
 Hugh, 1820-61, Eng. poet. Clovis (or Chlod- 
 wig), 465-511, king of the Franks; conqueror 
 of Gaul. Cluseret, Gustave Paul, 1823- . . . ., 
 Fr. general in America, and revolutionist in 
 France and Switzerland. Cobbett, William, 
 1762-1835, Eng. political writer. Cobden, 
 Richard, 1804-65, Eng. statesman and econo- 
 mist. Cody, William, 1832-...., Am. scout; 
 originator of the 41 Wild West ” show. Coke 
 (or Cook), Sir Edward, 1552-1633, Eng. jurist. 
 Colbbrt, Jean Baptiste, 1619-83, Fr. states- 
 man. Cole, Thomas, 1801-48, Eng. landscape 
 painter. Coleridge, Samuel Taylor, 1772- 
 1834, Eng. poet. Colfax, Schuyler, 1823-85, 
 Am. politician; vice-president. Coligny, Gas- 
 pard de, 1517-72, Fr. admiral; leader of the 
 Huguenots; killed in massacre of St. Bartholo- 
 mew. Collier, Jeremy, 1650-1726, Eng. 
 theologian. Colonna, Yittoria, 1490-1547, It. 
 poet. Colquhoun, Archibald Ross, 1848- . . . . , 
 Br. explorer. Colt, Samuel, 1814-62, Am. in- 
 ventor of revolving pistol. Columba, Saint, 
 521-97, the apostle of Caledonia. Columbus, 
 Christopher (It.: Cristoforo Colombo. Sp. : 
 Cristoval Colon), 1436-1506, Genoese navi- 
 gator; became a sailor at 14; studied mathe- 
 matics at the University of Pavia ; removed to 
 Lisbon at the age of thirty ; was employed in 
 several expeditions to the west coast of Africa; 
 meditated reaching India by a western route, 
 and unsuccessfully solicited the aid of John II. 
 of Portugal ; but finally Ferdinand and Isabella 
 of Spain furnished him two small vessels, and 
 another was added by the efforts of friends; 
 with one hundred and twenty men he set sail 
 from Palos, August 3, 1492, and discovered the 
 island of San Salvador, October 12 of same 
 year; supposing that he had reached India, he 
 
 called the natives Indians; after visiting Cuba 
 and Hayti, he returned to Spain, where he was 
 received triumphantly ; in 1493 he again sailed 
 across the Atlantic, this time with seventeen 
 ships, and discovered Jamaica and Porto Rico; 
 in 1498 he made his third voyage, with six ves- 
 sels, discovering the mainland at the mouth of 
 the Orinoco; in 1499, complaints having been 
 made to the court of the conduct of Columbus 
 at Hispaniola, he was carried to Spain in 
 chains by Francisco de Bobadilla; Columbus’ 
 last voyage to America was made in 1502, to 
 Honduras; he died neglected. Comonfort, 
 Ignacio, 1810 ?-63, president of Mexico. Comte. 
 Auguste, 1798-1857, Fr. philosopher. Conde, 
 Louis II., Prince de, 1621-86, Fr. general; vic- 
 torious over the Spaniards at Rocroi, 1643, and 
 over the Germans at Nordlingen, 1645; again 
 defeated the Spanish at Lens in 1648, almost 
 annihilating their infantry, previously regarded 
 invincible; seeking revenge for having been im- 
 prisoned by the orders of Mazarin or the queen, 
 he warred against the government, and next 
 entered the service of Spain; returned to 
 France in 1659, and defeated William of 
 Orange in 1674. Confucius, or Kong-foo-tse, 
 551-478 B.C., Chinese philosopher; the son of 
 a soldier, he was raised to the rank of mandarin 
 at 19; commenced public teaching at 22; be- 
 came, in 499 B.C., minister of crime, and soon 
 after retired from public life, devoting his time 
 to study, travel and the dissemination of his 
 doctrines. The philosophy of Confucius relates 
 to the present life only; he placed great im- 
 portance upon the outward forms of politeness, 
 being the first to enunciate, in substance, the 
 golden rule; his influence has been enormous, 
 his teachings affecting two-thirds of humanity 
 for twenty-three centuries. Congreve, Sir Wil- 
 liam, 1772-1828, Eng. engineer. Congreve, 
 William, 1670-1729, Eng. dramatist. Conk- 
 ling, Roscoe, 1829 88, Am. statesman, lawyer 
 and orator. Conrad I, .... -918, emperor of 
 Germany; II., ....-1039; III., 1093-1153; 
 IV., 1228-54; V., 1252-68. Conscience, Hen- 
 drik, 1812-83, Flemish novelist. Constans I, 
 320?-50, emperor of Rome; II., 630-68. Con- 
 stantine I. (the Great), 272-377, emperor of 
 Rome; embraced Christianity, and transferred 
 his court from Rome to Byzantium, thenceforth 
 called Constantinople. Conti, Francois Louis 
 de, Prince, 1664-1709, Fr. general., Conway, 
 Moncure Daniel, 1832- . . . . , Am. author. Cook, 
 Eliza, 1817- . . . ., Eng. poetess. Cook, James, 
 1728-79, Eng. discoverer; killed by natives 
 in Sandwich Islands. Cooke, George 
 Frederick, 1755-1812, Eng. actor. Cooper, 
 Sir Astley Paston, 1768-1841, Eng. physician. 
 Cooper, James Fenimore, 1779-1851, Am. nov- 
 elist. Copernicus (Kopernik), Nicholas, 1473- 
 
A DICTIONARY OF BIOGRAPHY 
 
 113 
 
 1543, Ger. astronomer; father of modern 
 astronomy; disproved the Ptolemaic theory ; in 
 his great work, “ The Revolution of the Celes- 
 tial Orbs,” the first copy of which was handed 
 to him on the day of his death, he demonstrated 
 that the sun is the center of the system. Cop- 
 pee, Francois Edouard Joachim, 1842- . . . ., Fr. 
 poet. Coquelin, Benoit Constant, 1841- . ..., 
 Fr. actor. Coquelin, Ernest Alexandre 
 Honore, 1848- . . . . , Fr. actor. Corday, Char- 
 lotte, 1768-93, Fr. heroine; assassinated Marat. 
 Coriolanus, Cneius Marcus, 6. 490 B.C., Rom. 
 hero. Corneille, Pierre, 1606-84, founder of 
 the French drama. Cornell, Ezra, 1807-74, 
 Am. philanthropist. Cornwall, Barry, see 
 Procter. Cornwallis, Charles, Earl, 1738- 
 1805, Br. general. Corot, Jean Baptiste 
 Camille, 1796-1875, Fr. painter. Correggio, 
 Antonio Allegri da, 1494-1534, It. painter; 
 known as “the divine;” his work excels in har- 
 mony, grace and sweetness of color and form. 
 Cortez, Hernando, 1485-1547, Sp. conqueror 
 of Mexico. Cotton, John, 1585-1652, Puritan 
 minister in Boston. Coues, Elliott, 1842- . . . . , 
 Am. naturalist. Cowley, Abraham, 1618-67, 
 Eng. poet. Cowper, William, 1731-1800, Eng. 
 poet. Cowper, William, 1666-1709, Eng. an- 
 atomist. Cox, Samuel Sullivan, 1824-89, 
 Am. statesman. Crabb, George, 1778-1854, 
 Eng. philologist. Crabbe, George, 1754-1832, 
 Eng. poet. Craik, Dinah Maria (Mulock), 
 1826-87, Eng. authoress. Cranch, Christopher 
 Pearse, 1813- . . . . , Am. artist and poet. Crane, 
 Walter, 1845-...., Eng. painter. CranmeR, 
 Thomas, 1489-1556, Eng. reformer; arch- 
 bishop of Canterbury; burned to death. Craw- 
 ford, Francis Marion, 1845- . . . . , Am. novelist 
 residing in Rome. Crassus, Marcus Licinius, 
 108?-53 B.C., Rom. triumvir. Creasy, Sir Ed- 
 ward Shepherd, 1812-78, Eng. historian. 
 Crichton, James (the Admirable Crichton), 
 1560-83, Scot, prodigy; stabbed by his pupil, 
 a son of the Duke of Mantua. Crispi, Fran- 
 cesco, 1819- . . . . , It. statesman. Crittenden, 
 John Jordon, 1786-1863, Am. statesman. 
 Crockett, David, 1786-1836, Am. backwoods- 
 man. Cr(ESUs, 590-46 B.C., king of Lydia; 
 famous for wealth. Croly, George, 1780-1860, 
 Ir. poet and pulpit orator. Cromwell, Oliver, 
 1599-1659, Eng. general and leader of the 
 political and religious revolution in England; 
 entered the Parliamentary army, in 1642, as 
 captain of cavalry; rapidly promoted, and led 
 left wing at Marston Moor, 1644; commanded 
 right wiDg at Naseby, 1645, and became leader 
 of the independents ; transferred the custody of 
 the king from Parliament to the army, 1647 ; 
 won the battle of Preston, 1648; signed the 
 death warrant of Charles I., 1649; made com- 
 mander-in-chief, 1650, and defeated the Scotch 
 
 T • 
 
 at Dunbar and Charles at Worcester; dissolved 
 Parliament in 1653, and was, in 1654, proclaimed 
 by the army lord protector of the common- 
 wealth. Cruden, Alexander, 1700-70, Scot, 
 bookseller and author; “Concordance.” 
 Cruikshank, George, 1792-1878, Eng. humorous 
 artist. Cumberland, William Augustus, Duke 
 of, 1721-65, conqueror at Culloden. Cunning- 
 ham, Allen, 1785-1842, Scot, author and critic. 
 Curran, John Philpot, 1750-1817, Ir. barrister 
 and orator. Curtis, George Ticknor, 1812- 
 . . . . , Am. lawyer and author. Curtis, George 
 William, 1824-92, Am. author and editor. 
 Cushing, Caleb, 1800-79, Am. lawyer and 
 statesman. Cushman, Charlotte Sanders, 1816- 
 76, Am. actress. Custer, George A., 1839-76, 
 Am. general; killed by the Sioux. Cuvier, 
 Georges C. L. F., Baron, 1769-1832, Fr. 
 naturalist; the greatest of zoologists and 
 founder of comparative anatomy. Cyprian, 
 Saint, 200?-58, Latin father; bishop of Car- 
 thage; martyr. Cyril, Saint, 315?-86, bishop 
 of Jerusalem. Cyril, Saint, 376?-444, bishop 
 of Alexandria. Cyrus (the Great, or the Elder), 
 .... -529 B.C., king of Persia; conquered Baby- 
 lon. Cyrus (the Younger), ....-401 B.C., 
 hero of Xenophon’s “Anabasis.” 
 
 D AGUERRE, Louis Jacques Mande, 1789- 
 1851, Fr. artist ; inventor of the daguer- 
 reotype. Dahlberg, Erie, 1625-1703, Sw. 
 general and engineer. Dahlgren, John Adolph, 
 1809-70, Am. rear-admiral. Dallas, . Alex- 
 ander James, 1759-1817, Am. statesman. 
 Dallas, George Mifflin, 1792-1864, Am. states- 
 man. Dalton, John, 1766-1844, Eng. chem- 
 ical philosopher. Daly, Augustin, 1838- . . . . , 
 Am. dramatist. Damiani, Peter, 990-1072, It. 
 ecclesiastic. Damiens, Robert F., 1714-57, Fr. 
 fanatic. Dampier, William, 1652-1712, Eng. 
 navigator. Dana, Charles Anderson, 1819- . . . . , 
 Am. journalist. Dana, Francis, 1743-1811, Am. 
 lawyer and statesman. Dana, Richard Henry, 
 1787-1879, Am. poet and writer. Dana, Richard 
 Henry, 1815-82, son of R. H., Am. author and 
 lawyer; “ Two Years Before the Mast.” Dancer, 
 Daniel, 1716-94, Eng. miser. Dandelot, Fran- 
 cois de Coligny, 1521-69, Fr. general. Dan- 
 dolo, Enrico, 1105-1205. blind doge of Venice. 
 Dane, Nathan, 1752-1835, Am. lawyer and 
 statesman. Daniel, fl. 6th century B. C., He- 
 brew prince and prophet. Daniel, Samuel, 1562- 
 1619, Eng. poet. Dante Allighieri, 1265- 
 1321, the greatest poet of Italy; “the Christian 
 Homer.” Danton, George Jacques, 1759-94, a 
 leader of the French revolution; guillotined. 
 D’Arblay, Mme. Frances (Burney), 1752-1840, 
 Eng. novelist. Darboy, Georges, 1813-71, arch- 
 bishop of Paris. Dare, Shirley, pen name of 
 P. C. Dunning. Darius I. (Darius Hystaspis), 
 
114 
 
 A DICTIONARY OF BIOGRAPHY 
 
 . . . .-435 B. C., king of Persia; II., . . . .-405 
 B.C.; III. (Codomanus), . ...-330 B. 0., de- 
 feated by Alexander. Darius the Mede, sup- 
 posed to be Cyaxares II. Darley, Felix O. C., 
 1822-88, Am. artist. Darling, Grace, 1815-42, 
 Eng. heroine. Darnley, Henry Stuart, Lord, 
 1545 ?-67, husband of Mary of Scots; assassin- 
 ated. Darwin, Charles Robert, 1809-82, Eng. 
 naturalist; originator of the theory of evolution; 
 in his “Origin of Species by Means of Natural 
 Selection,” published 1859, he propounds the 
 theory that all forms of life have been produced 
 by a series of gradual changes in natural 
 descent; in his “Descent of Man,” he infers 
 that “man is descended from a hairy quadru- 
 ped furnished with a tail and pointed ears, 
 probably arboreal in its habits.” Darwin, 
 Erasmus, 1731-1802, Eng. physician and poet. 
 D’Acbigne, Jean Henri Merle, 1794-1872, Swiss 
 historian. D’Aubigne, Theodore, 1550-1630, Fr. 
 soldier, poet and historian. Daudet, Alphonse, 
 
 1840- Fr. novelist. Davenport, Edward 
 
 L., 1816-77, Am. actor. David, 1090-15 B. C., 
 king of Israel. David, Saint, 490?-544, patron 
 of Wales. David, Jacques Louis, 1748-1825, 
 Fr. historical painter. Daviess, Joseph Ham- 
 ilton (Jo Daviess), 1787-1854, Am. statesman. 
 Da Vinci, Leonardo; see Vinci. Davis, Henry 
 Winter, 1817-65, Am. politician. Davis, Jef- 
 ferson, 1808-89, Am. statesman and president 
 of the Confederacy ; born in Kentucky ; gradu- 
 ate of West Point; served in Black Hawk and 
 Mexican wars; elected to U. S. Senate from 
 Mississippi, 1847; secretary of war, 1853-7; re- 
 elected senator, 1857; inaugurated provisional 
 president of the Confederate States, 1861, and 
 elected for six years 1862 ; imprisoned in Fort- 
 ress Monroe for two years after the fall of 
 Richmond. Davitt, Michael, 1846- ..... Ir. 
 patriot. Davoust (or Davout), Louis Nicholas, 
 Duke of Auerstadt and Prince of Eckmiihl, 
 1770-1823, marshal of France. Davy, Sir 
 Humphrey, 1778-1829, Eng. chemist; inventor 
 of the safety lamp. Dayton, William Lewis, 
 1807-64, Am. statesman. Dearborn, Henry, 
 1751-1829, Am. general and statesman. Deca- 
 tur, Stephen, 1779-1820, Am. naval commander; 
 defeated the Algerines; killed in a duel. De 
 Foe (or Defoe), Daniel, 1661-1731, Eng. 
 novelist. De Kalb, John, Baron, 1732-80, Ger. 
 general; accompanied Lafayette to America, 
 and served under Washington; killed at battle 
 of Camden. De Haas, Maurice F. H.. 1830?- 
 . . . . , Dutch marine painter. Delahaye, Ernest, 
 1855- . . . . , Fr. painter. Delaroche, Paul, 
 1797-1856, Fr. painter. Delaware, Thomas 
 West, Lord, .... -1618, governor of Virginia. 
 Delmas, Antoine Guillaume, 1768-1813, Fr. 
 general. Delorme, Marion, 1612-50, Fr. beauty 
 and courtesan. Del Sarto, Andrea Vanucchi, 
 
 1488-1530, Fr. painter. Democritus, 460-361 
 B. C., “the laughing philosopher of Greece.” 
 Demosthenes, 385?-322 B. C., Athenian orator; 
 conquered an impediment in his speech, and by 
 perseverance and determination became the 
 greatest of orators; opposed Philip of Macedon, 
 against whom he delivered his Philippics ; con- 
 demned to death by Antipater, he committed 
 suicide by poison. Denis, Saint, ...,-272, 
 apostle and patron of France. Depew, Chaun- 
 cey Mitchell, 1834- .... Am. railroad manager, 
 lawyer and orator. De Quincey, Thomas, 
 1785-1859, Eng. author; his “ Confessions of 
 an Opium-Eater,” an autobiography, published 
 in 1821, created a great sensation. Derby, 
 Edward Geoffrey Smith Stanley, Earl of, 1799- 
 1869, Eng. statesman and orator: translated 
 Homer’s Iliad. Derby, Edward Henry Smith 
 Stanley, Earl of, 1826-1893, Eng. statesman. 
 Deroulede, Paul, 1846- . . . . , Fr. poet. Des- 
 cartes, Rene, 1596-1650, Fr. philosopher and 
 mathematician ; represented the revolt against 
 scholasticism, re-examining all questions and 
 discarding the authority of great names; “I 
 think, therefore I am.” Desfontaines, Rene 
 Louiche, 1752-1833, Fr. botanist. De Smet, 
 Peter John, 1801-73, Jesuit missionary to the 
 Indians. Des Moulins, Camille, 1762-94, Fr. 
 Jacobin; guillotined. De Soto, Ferdinand, 
 1460-1542, Sp. explorer; discovered the Missis- 
 sippi. Dessalines, Jean Jacques, 1760-1806, 
 negro emperor of Hayti. De Vigny, Alfred, 
 Count, 1799-1863, Fr. novelist and poet. DeWitt, 
 Jan, 1625-72, Dutch statesman. Diaz, Porfirio. 
 1830- . . . . , president of Mexico. Dick, Thomas, 
 1772-1857, Scot, author. Dickens, Charles, 1812- 
 70, Eng. novelist. Dickinson, Anna Elizabeth, 
 
 1842- . . . . , Am. lecturer. Diderot, Denis, 1712- 
 84, Fr. philosopher and novelist ; chief editor of 
 “ The Encyclopaedia,” and librarian of Catherine 
 of Russia. Dilke, Sir Charles Wentworth, 
 
 1843- . . . ., Eng. statesman, editor and author. 
 Dillon, John, 1851- . . . . , Ir. political leader. 
 Diocletian, 284-305, Rom. emperor. Diogenes, 
 died 323 B. C., Gr. cynic philosopher; lived in 
 a tub, affecting contempt for the comforts of 
 life. Dionysius (the Elder), 430?-367 B. C., 
 tyrant of Syracuse. Dionysius (the Younger), 
 398-340? B. C., tyrant of Syracuse. Dionysius 
 of Halicarnassus, 70 ?-7? B. C., Gr. historian. 
 Disraeli, Benjamin, see Beaconsfield. Dis- 
 raeli,. Isaac, 1766-1848, father of B.. Eng. lit- 
 terateur; born of a Jewish family. Dix, John 
 Adams, 1798-1879, Am. general and statesman. 
 Dixon. William Hepworth, 1821-79, Eng. 
 author and historian. Dodge, Mary Abigail 
 (Gail Hamilton), 1830-...., Am. authoress; 
 cousin of James G. Blaine. Dodge, Mary 
 Mapes, 1838 . . . ., Am. authoress. Doellinger, 
 John Joseph Ignatius, 1799-1890, Ger. theolo- 
 
A DICTIONARY OF BIOGRAPHY 
 
 115 
 
 gian and historian; leader of the “ Old Catholic” 
 movement. Dobbear, Amos Emerson, 1837- 
 . . . . , Am. physicist and inventor. Domenicii- 
 ino (Zampieri), 1581-1641, It. painter. Dom- 
 inic, Saint, 1170-1221, Sp. preacher; founder of 
 order of Dominicans. Domitian, 51 ?-96, Rom. 
 emperor. Donatus, fl. 300, founder of the 
 Donatists. Donizetti, Gaetano, 1798-1848, It. 
 composer. Donnebby, Ignatius, 1832- . . . ., Am. 
 author and reformer. Dore, Paul Gustave, 
 1832-83, Fr. artist.' Doria, Andrea, 1468-1560, 
 Genoese patriot and commander. Dorr, Thomas 
 Wilson, 1805-54, Am. politician. Dorset, 
 Charles Sackville, Earl of, 1637-1706, Eng. poet 
 and wit. Dorset, Thomas Sackville, Earl of, 
 1536-1608, Eng. poet and statesman. Dorsey, 
 James Owen, 1848- . . . . , Am. ethnologist. 
 Dorsey, John Syng, 1783-1818, Am. surgeon. 
 Dougbas, Archibald (Bell-the-Cat), . . . .-1514?, 
 “ the great earl of Angus ; ” lord chancellor. 
 Doogbas, James, Earl of, ....-1330, Scot, 
 patriot. Dougbas, Stephen Arnold (the Little 
 Giant), 1817?-1861, Am. statesman; native of 
 Vermont; admitted to the bar in New York; 
 removed to Illinois and gained distinction as an 
 orator; judge of Illinois Supreme Court, 1841; 
 elected to Congress, 1843; senator, 1847; sup- 
 ported the compromise measures of Henry Clay, 
 and advocated the doctrine known as “ squat- 
 ter sovereignty ; ” re-elected to Senate, 1853, 
 and reported bill repealing Missouri Compro- 
 mise; candidate for Democratic nomination for 
 presidency in 1856 ; defeated Lincoln for U. S. 
 Senate in 1858, they canvassing the State 
 together; candidate of one wing of the Demo- 
 cratic party for president in 1860; supported 
 the Union party in 1861. Dougbass, Frederick, 
 1817 ?-.... , Am. orator; formerly a slave. Dow, 
 Lorenzo, 1777-1834, Am. preacher. Dow, Neal, 
 1804- . . . . , Am. temp, reformer. Draco (or Dra- 
 con),fl. 624 B. C., Athenian lawgiver. Drake, Sir 
 Francis, 1540-95, Eng. naval hero; first Eng- 
 lish circumnavigator of the globe. Drake, 
 Joseph Rodman, 1795-1820, Am. poet. Draper, 
 John William, 1811-82, Am. scientist. Drayton, 
 Michael, 1563-1631, Eng. poet. Dreyse, Johann 
 Nikolaus von, 1787-1867, Prussian inventor of 
 the needle gun. Drusus, Claudius Nero, 38-9 
 B.C., Rom. general. Dryden, John, 1631-1700, 
 Eng. poet, critic and dramatist. Df Chaibbu, 
 Paul Belloni, 1835. . . ., Fr. traveler. Dude- 
 vant, Mme. Amantine Lucile Aurore ( nee 
 Dupin) (George Sand), 1804-76, Fr. novelist. 
 Dudbey, Benjamin Winslow, 1785-1870, Am. 
 surgeon. Dudbey, Charles Edward, 1780-1841, 
 Am. senator. Dudbey, Robert, Earl of Lei- 
 cester, 1531 ?-88, favorite of Queen Elizabeth. 
 Dufaure, Jules Armand Stanislas, 1798-1881, 
 Fr. statesman. Dufeerin, Frederick Temple 
 Hamilton Blackwood, Earl of, 1826- . . . ., Eng. 
 
 statesman, governor- general of Canada. Dumas, 
 Alexandre, 1802-70, Fr. novelist. Dumas, Alex- 
 andre, 1 824-. .. ., son of A. D., Fr. novelist. 
 Dumouriez, Charles Francois, 1739-1823, Fr. 
 general. Duncan I., ....-1040, Scot, king; 
 killed by Macbeth. Dundonabd, Thomas Coch- 
 rane, Earl of, 1775-1860, Br. admiral. Dung- 
 bison, Robley, 1798-1869, Am., physician. 
 Dunois, Jean de (Bastard of Orleans), Fr. 
 national hero; natural son of the Duke of 
 Orleans; defeated the English at Montargis in 
 1427, and assisted at the siege of Orleans in 
 1429 ; expelled the English from Normandy and 
 Guienne, and was created Count d’Orleans. 
 Duns Scotus (the Subtle Doctor), 1265?-1308, 
 Scot, theologian. Dunstan, Saint, 925-988, 
 Eng. prelate. Dupanboup, Felix Antoine Fili- 
 bert, 1802-78, Fr. prelate. Dupbeix, Joseph, 
 Marquis, 1695-1763, Fr. governor in India. 
 Dupont, Samuel Francis, 1803-65, Am. rear- 
 admiral. Duquesne, Abraham, 1610-88, Fr. 
 naval commander. Durer, Albrecht, 1471-1528, 
 Ger. painter and engraver. Dvorak, Pan Anto- 
 nin, 1841- . . . . , Bohemian musician. Dwight, 
 Timothy, 1752-1817, Am. author and divine. 
 Dyck, Van, Philip, 1680-1752, Dutch painter. 
 
 E ADS, James Buchanan, 1820-87, Am. 
 
 engineer. Earby, Jubal A., 1816-...., 
 Confederate general. Eastbake, Sir Charles 
 Lock, 1793-1865, Eng. painter. Ebers, George 
 Moritz, 1837- . . . ., Ger. novelist. Eaton, Amos, 
 1777-1842, Am. naturalist. Eaton, William, 
 1764-1811, Am. soldier. Ebbe, Jean Baptiste, 
 1758-1812, Fr. general. Edgeworth, Maria, 
 1767-1849, Eng. novelist. Edgeworth, Richard 
 Lowell, 1744-1817, Eng. author; father of 
 Maria E. Edison, Thomas Alva, 1847-...., 
 Am. electrician and inventor; newsboy on a 
 railway, telegraph operator, and then an 
 inventor, his inventions including telephone, 
 phonograph, aerophone, phonometer, etc.; his 
 laboratory at Orange, N. J., is the largest 
 in the world. Edmund I., 922?-46, Anglo- 
 Saxon king; II. (Ironside), 989-1016. Edmunds, 
 George Franklin, 1828- . . . . , Am. lawyer 
 and statesman; bom in Vermont; admitted 
 to the bar, 1849; became U. S. Senator, 
 1866, to fill an unexpired team, and has since 
 been continuously re-elected; pres, of Senate, 
 1883; retired, 1891. Edward I., .... -925, king 
 of the Anglo-Saxons; II. (the Martyr), 960?- 
 978; III. (the Confessor), 1004-66. Edward 
 I. (Longshanks), 1239-1307, king of England; 
 conquered Wales and Scotland; II., 1284-1327, 
 defeated by Bruce at Bannockburn; dethroned 
 by the queen and her favorite, Roger de Mor- 
 timer, 1326; murdered the following year; III., 
 1312-77, son of Edward II.; proclaimed king in 
 1327; executed Mortimer, and imprisoned the 
 
116 
 
 A DICTIONARY OF BIOGRAPHY 
 
 queen-mother; carried on war with France and 
 won the great victory of Crecy; IV., 1441-83; 
 V., 1470-83, ascended the throne at the age of 
 13, assassinated two months later ; VI., 1537-53. 
 Edward, Prince of Wales (the Black Prince), 
 1330-76, son of Edward II.; participated in 
 invasion of France, commanding the main body 
 of the English at Crecy; won the battle of 
 Poictiers. Edwards, Amelia Blandford, 1831- 
 92, Eng. novelist. Edwards, Jonathan, 1703- 
 58, Am. theologian and metaphysician. Edwin, 
 586 ?-633, king of Northumbria. Edwy, 938-58, 
 king of the Anglo-Saxons. Effingham, see 
 Howard, Charles. Egbert (the Great), 775?- 
 838, Saxon king of Wessex. Eggleston, 
 Edward, 1837-...., Am. author. Egmont, 
 Lamoral, Count, 1522-68, Flemish statesman 
 and soldier. Eiffel, Alexandre Gustave, 1832- 
 . . . ., Fr. engineer. Elbee, Gigot d’, 1752-94, 
 Vendean general. Eldon, John Scott, Earl of, 
 1751-1838, Eng. statesman. Elgin, James 
 Bruce, Earl of, 1811-63, Br. statesman; gov- 
 ernor-general of Canada. Elgin, Thomas Bruce, 
 Earl of, 1777-1841, Br. diplomatist; the “Elgin 
 Marbles ” were obtained by him at Athens and 
 sold to the British government for £35,000. 
 Elia, pen name of Charles Lamb. Eliot, 
 Charles William, 1834- . . . . , Am. educator. 
 Eliot, George, see Evans, Marion C. Eliot, 
 John, “Apostle of the Indians,” 1604-90, Eng. 
 clergyman. Eliot, Sir John, 1590-1632, Eng. 
 orator and statesman. Elizabeth, 1533-1603, 
 queen of England; daughter of Henry VIII. 
 Elizabeth Petrovna, 1709-62, empress of Rus- 
 sia ; daughter of Peter the Great. Elizabeth, 
 Saint, 1207-31, queen of Hungary. Ellen- 
 borough, Edward Law, Lord, 1748-1818, 
 Eng. chief justice. Ellenborough, Edward 
 Law, Earl of, 1790-1871, Eng. statesman. 
 Ellery, William, 1727-1820, Am. patriot. 
 Elliot, George Augustus, Lord Heathfield of 
 Gibraltar, 1718-90, Br. commander. Elliott, 
 Ebenezer, 1781-1849, Eng. poet. Elliott, 
 Jesse Duncan, 1782-1845, Am. commodore. 
 Ellsworth, Ephraim Elmer, 1837-61, Am. 
 soldier. Ellsworth, Oliver, 1745-1807, Am. 
 jurist and statesman. Ell wood, Thomas, 1639- 
 1713, Eng. Quaker author. Elssler, Fanny, 
 1811-84, Viennese dancer. Elzevir, a cele- 
 brated family of printers and publishers at 
 Leyden, 1570-1680. Emerson, Ralph Waldo, 
 1803-82, Am. essayist, philosopher and poet, 
 and founder of the “ Transcendental ” school of 
 philosophy. Emin Pasha (Dr. Jacob Schnitz- 
 ler), Austrian explorer; killed 1893. Emmanuel 
 (the Great), 1469-1521, king of Portugal. 
 Emmet, Robert, 1780-1803, Ir. patriot and 
 orator; became a leader of the “United Irish- 
 men,” and was implicated in the killing of Lord 
 Kilwarden, chief justice of Ireland, and others; 
 
 although defending himself with great elo- 
 quence, he was sentenced to death and executed. 
 Emmet, Thomas Addis, 1764-1827, brother of 
 R. E. ; a leader of the “ United Irishmen,” and 
 imprisoned from 1798 till 1801; removed to 
 America in 1804, and was in 1812 elected 
 attorney-general of New York. Empedocles, 
 475-. . . . B.C., Gr. philosopher. Encke, Johann 
 Franz, 1791-1865, Ger. astronomer. Endicott, 
 John, 1589-1665, colonial governor of Mass. 
 Enghien, Louis Antoine Henri de Bour- 
 bon, Due d’, 1772-1804, Fr. prince; exe- 
 cuted by order of Napoleon. Ennius, Quintus, 
 239-169 B.C., Rom. epic poet. Enoch (or 
 Henoch), 3378-.... B.C., father of Methuse- 
 lah; translated at the age of 365. Epaminon- 
 das, 412?-362 B.C., Theban statesman, orator 
 and general. Epictetus, 60- . . . . , Gr. Stoic 
 philosopher. Epicurus, 340?-270 B. C., Gr. 
 philosopher; founder of the Epicurean school. 
 Erasmus, Desiderius, 1466-1536, Dutch scholar 
 and printer of the first Greek New Testament. 
 Erastus, Thomas, 1524-83, Ger. physician and 
 writer. Eratosthenes, 276-196? B.C., Gr. 
 geometer; considered the founder of the science 
 of astronomy. Eric XIII., 1382-1450, king of 
 Sweden (VII. or VIII. of Denmark); XIV., 
 1535-77. Eric the Red, fl. 1000, Scandinavian 
 navigator; discovered Greenland. Ericsson, 
 John, 1803-89, Sw. engineer and inventor; con- 
 structed the first “Monitor,” with revolving 
 turrets for guns, which destroyed the Confed- 
 erate iron-clad Merrimac. Erigena, Joannes 
 Scotus, fl. 850, Ir. philosopher. Ernesti, 
 Johann August, 1707-81, Ger. scholar. Erskine, 
 Ebenezer, 1680-1754, Scot, theologian. Erskine, 
 Henry, 1746-1817, Scot, lawyer and orator. 
 Erskine, Thomas, Baron, 1750-1823, Scot, law- 
 yer and orator. Escobar y Mendosa, Antonio, 
 1580-1669, Sp. Jesuit and casuist. Esobedo, 
 Mariano, 1828- . . . . , Mexican soldier. Espart- 
 ero, Joaquin Baldamero, Duke de la Vittoria, 
 1792-1879, Sp. statesman and general; defeated 
 the Carlists. Essex, Robert Devereux, second 
 Earl of, 1567-1601, a favorite of Queen Eliza- 
 beth; beheaded for high treason. Essex, Robert 
 Devereux, third Earl of, 1592-1647, Eng. Par- 
 liamentary general. Estaing, Charles Hector, 
 Count d’, 1729-94, Fr. admiral; beheaded. 
 Esterhazy de Galantha, Paul, 1635-1713, 
 Hungarian governor- general. Ethelbert, 455?- 
 616, king of Kent. Ethelbert, . . . .-866, king 
 
 of the Anglo-Saxons. Etiielred I -871, 
 
 king of the Anglo-Saxons; II. (the Unready), 
 968-1016, ordered massacre of Danes in 1002. 
 Euclid of Alexandria, fl. 300 B.C., Gr. mathe- 
 matician. EuDOXiE(or Eudocia), 394 ?-461, Rom. 
 empress. Eugene of Savoy (Prince Francois 
 Eugene de Savoie-Carignan), 1663-1736, Aus- 
 trian general; defeated the Turks at Peterwar- 
 
gystem. At present ail our silver doi 
 ■well as the bulk of our paper money are kej 
 in their purchasing power equal to the gold 
 dollar. The material out of which the papel 
 dollar is made is worth nothing, and the governl 
 ment keeps it equal in its purchasing power tj 
 the gold dollar by promising to pay a dollar fo| 
 it when presented for payment. 
 
 The material out of which the silver dollal 
 is made, is, at present, worth in the market aboul 
 50 cents— it was 53 cents only two or three week! 
 ago— so that the government owes every posl 
 sessor of a silver dollar 50 cents. It meets tfial 
 obligation by keeping the silver dollar in its pur | 
 chasing power equal to the gold dollar— according 
 to a solemn pledge made by the law of 1890 and rej 
 iterated by the law in 1893— that the United 
 States will maintain the two metals at a paritj 
 upon the legal ratio. 
 
 A violation of that pledge or a neglect to pei 
 form It would be downright repudiation an| 
 national dishonor. 
 
 How, then, does the government keep tl 
 gold and the silver dollar on a parity? First, b| 
 limiting the number of silver dollars in circuh 
 tion, and, second, by keeping on hand a suf 
 cient gold reserve so that the government ma| 
 be able to meet its obligations as they are like! 
 to be presented. We all know that under stresj 
 of circumstances this reserve had to be replei 
 ished by obtaining gold through the sale 
 bonds, and If that gold had not been so obtainc 
 the government would not have been able to meJ 
 its obligations in such a way as to maintai 
 the parity between the two metals, and woul] 
 have become a repudiator. 
 
 The Bryan Democracy now proposes the fre 
 coinage of silver, which means that anybodi 
 American or foreigner, can present silver bu| 
 lion at our mints to have it coined into dollars, ' 
 which, of course, the limitation of our silver cii 
 culation will be removed. The Bryan platfori| 
 further demands that there shall be no more go-\ 
 ernment bonds issued in times of peace, whic] 
 
‘•Old Abe,” tlife War Eagle. 
 
 “Old Abe,’’ the famous Wisconsin war eagle. 
 
 Counties, by a Chippewa Indian chief named 
 Sky. The bird was then about the size of a 
 common chickenhawk. The Indian traded the 
 eaglo to Daniel McCann of Eagle Point. Wis.. 
 for a bushel of corn, and McCann sold it to a Mr. 
 Mills of Eau Claire for $5. Mills presented the 
 bird to Captain J. E. Perkins, who was then or- 
 ganizing the Eighth Wisconsin Regiment. The 
 bird then began the most remarkable career 
 that has been ever known to a member oi the 
 feathered tribe. At Madison, before the regiment 
 ieft for the Scuth. the eagle was given the name 
 of Old Abe, in honor of President Lincoln. A 
 perch was then made for the bird, which was 
 carried at the side of the colors of Company C 
 of the Eighth Wisconsin. At the sieg^of Corinth 
 Old Abe sat on his perch as calm as though 
 nothing were going cn — an incident which is said 
 tc have caused the Confederate General to de- 
 clare that he “would rather capture that cussed 
 bird than a whole brigade of Yankees.” 
 Altogether Old Abe participated in thirty- 
 eight battles and engagements. After the close 
 of the war Barnum offered $20,000 for the eagle, 
 and a Western millionaire “went” the prince of 
 showmen “one better,” offering to exchange 
 $25 000 in gold for him. During the last years of 
 his life Old Abe was kept in a large cage in the 
 historical department of the capitol building at 
 Madison. He died on March 26. 1881. His body 
 was turned over to a taxidermist, who fixed the 
 bird up until he now looks as natural as he did 
 in life.' Over a million pictures of Old Abe have 
 been sold, and a book telling of his wonderful 
 career had a good sale for several years. — St. 
 Louis Republic. 
 
A DICTIONARY OF BIOGRAPHY 
 
 117 
 
 adin in 1716, and at Belgrade in 1717. Eugenie 
 Marie de Montijo, 1826- . . . . , empress of the 
 French; wife of Napoleon III. Eugenius I., 
 pope, ruled 654-8; II., 824-7; III., 1145-53; 
 IV., 1431-38, deposed, died 1447. Euler, 
 Leonard, 1707-83, Swiss mathematician. Euripi- 
 des, 480-406 B.C., Gr. tragic poet; mediator 
 between ancient and modern drama. Eusebius 
 of Nicomedia, fl. 325, Arian prelate. Eusebius 
 Pamphili, 266-340?, ecclesiastical historian, 
 and bishop of Caesarea. Evald, Johannes, 
 1743-81, Danish poet. Evans, Marian C. 
 (George Eliot), 1820-81, Eng. novelist; the 
 daughter of a clergyman ; lived with George H. 
 Lewes, as his wife, for several years, and after 
 his death married J. W. Cross. Eustachi, Bar- 
 tolommeo, 1510-74, It. anatomist. Evarts, Will- 
 iam Maxwell, 1816- . . . . , Am. lawyer and states- 
 man ; leading counsel for defense in impeachment 
 trial of President Johnson; attorney -general, 
 1868-9; counsel for the United States, in 1872, 
 before the Geneva Arbitration Tribunal ; sena- 
 tor from N.Y. Evelyn, John, 1620-1706, Eng. 
 author. Everett, Edward, 1794-1865, Am. 
 scholar, orator and statesman; elected to Con- 
 gress in 1824, remaining in that body for ten 
 years; in 1835 became governor of Massachu- 
 setts; minister to England, 1841-5; secretary of 
 state, 1852 ; elected to the United States Senate, 
 1853, but resigned on account of illness; 
 defeated for the vice-presidency in 1860. Ewing, 
 Thomas, 1789-1871, Am. statesman. Exmouth, 
 Edward Pellew, Viscount, 1757-1833, Eng. 
 admiral. Eyck, van, Hubert, 1366-1426, Flem- 
 ish painter. Eyck, van, Jan (John of Bruges), 
 1390?-1440?, brother of H. E., Flemish painter. 
 Eyre, Edward John, 1818?- Eng. explorer 
 in Australia. Ezekiel, fl. 7th century B.C., 
 Hebrew prophet. Ezra, fl. 5th century B.C., 
 Hebrew law-maker. 
 
 F ABIUS MAXIMUS, Quintus (Cunctator), 
 203 B.C., Roman consul and general; 
 inaugurated the “ Fabian ” policy, carrying on 
 only a defensive war against Hannibal. Faed, 
 Thomas, 1826- . . . ., Scot, painter. Fahrenheit, 
 Gabriel Daniel, 1686-1740, Ger. inventor of the 
 thermometer. Fairfax, Thomas, Lord, 1611- 
 71, parliamentary general; won the battle of 
 Naseby. Faithful, Emily, 1835- . . . . , Eng. 
 authoress. Falconer, William, 1735 ?-69, Scot, 
 poet. Faliero (or Falieri), Marino, 1278- 
 1350, doge of Venice; hero of Byron’s tragedy. 
 Faneuil, Peter, 1700-43, Am. merchant. Fanny 
 Fern, pen name of Mrs. James Parton. Fara- 
 day, Michael, 1791-1867, Eng. chemist and 
 natural philosopher; founder of science of 
 magneto-electricity. Farnese, Alessandro, 
 Duke of Parma, 1546-93, It. general. Farquhar, 
 George, 1678-1707, Ir. dramatist. Farragut, 
 
 David Glascoe, 1801-70, Am. admiral; passed 
 the New Orleans forts and captured New 
 Orleans in 1862. Fat Contributor, pen name 
 of A. M. Griswold. Faust, Karl, 1825-...., 
 Ger. composer. Faust, Dr. Johann, fl. 1500, 
 Ger. necromancer. Faust, Johann, . . . .-1466? 
 one of the inventors of printing. Fawcett, 
 Edgar, 1847- . . . ., Am. author. Fawkes, Guy, 
 .... -1606, Eng. conspirator. Fearne, Charles, 
 1749-94, Eng. jurist. Featherstonhaugh, 
 George William, ....-1866, Am. traveler and 
 geologist. Fechter, Charles Albert, 1824-79, 
 Eng. actor. Fenelon, Francois de Salignac de 
 la Mothe, 1651-1715, Fr. prelate and author; 
 “ Telemachus.” Ferdinand (of Saxe-Coburg), 
 1861-...., Prince of Bulga. Ferdinand I., 
 1503-64, Emperor of Germany; II., 1578-1637; 
 King of Bohemia and Hungary; III., ....- 
 1657. Ferdinand IV., 1751-1825, King of 
 Naples (I. of the two Sicilies). Ferdinand II., 
 1810-59, king of the two Sicilies. Ferdinand 
 
 I. (the Great), 1000-65, King of Castile; V., 
 (the Catholic) (II. of Aragon, III. of Naples, 
 II. of Sicilv), 1452-1516, founded the Spanish 
 monarchy ; VI. (the Wise), 1713-59; VII., 
 1784-1833. Ferguson, Adam, 1724-1816, Scot, 
 philosopher. Ferguson, James, 1710-76, Scot, 
 astronomer. Fergusson, James, 1808-86, Scot, 
 architect. Fernandez, Diniz, fl. 1446, Port, 
 navigator. Fernandez, Juan, ....-1576, Sp. 
 navigator. Fernel, Juan, 1497-1558, Fr. 
 physician and writer. Ferris, George Washing- 
 ton Gale, 1858-...., Am. engineer (Ferris 
 wheel). Ferry, Jules Francois Camille, 1832- 
 1893, Fr. statesman. Fersen, Axel von, Count, 
 1755-1810, Sw. field-marshal. Fesch, Joseph, 
 cardinal, 1763-1836, Fr. prelate. Fessenden, 
 William Pitt, 1806-69, Am. statesman. Feuer- 
 bach, Paul Johann Anselm, 1775-1833, Ger. 
 jurist. Feuillet, Octave, 1821-90, Fr. author. 
 Fichte, Immanuel Hermann, 1797-1879, Ger. 
 philosopher. Fichte, Johann Gottlieb, 1762- 
 1814, Ger. metaphysician. Field, Cyrus West, 
 1819-92, Am. merchant and financier; estab- 
 lished first telegraph cable between America and 
 Europe. Field, David Dudley, 1805- . . . . , Am. 
 jurist. Field, Eugene, 1850- . . . . , Am. poet. 
 Field, Roswell Martin, 1852- . . . . , Am. poet 
 and writer, brother of Eugene. Field, Stephen 
 
 J. , 1816- . . .., associate justice U. S. Sup. Ct. 
 Fielding, Henry, 1707-54, Eng. novelist and 
 dramatist. Fieschi, Joseph Marco, 1790-1836, 
 Corsican conspirator. Fiesco (or Fieschi), 
 Giovanni Luigi, Count of Lavagna, 1525-47, 
 Genoese conspirator. Fiesole, Giovanni da 
 (Fra Angelico), 1387-1455, It. painter. Fill- 
 more, Millard, 1800-74, Am. statesman; thir- 
 teenth president of the United States; born in 
 New York; learned fuller’s trade; read law and 
 acquired a lucrative practice in Buffalo; elected 
 
118 
 
 A DICTIONARY OF BIOGRAPHY 
 
 to Congress, 1832, and continued a member till 
 1842; elected vice-president, 1848; became 
 president on the death of Taylor, 1850 ; approved 
 the Fugitive Slave Law and the compromise 
 measures of Henry Clay, and made Daniel 
 Webster secretary of state. Fish, Hamilton, 
 1808-1893, Am. statesman. Fisiiback, William 
 M., 1831- . . . ., governor of Arkansas. Fisher, 
 John, 1459-1535, Eng. prelate; executed; 
 opposed the Reformation. Fitch, John, 1743- 
 98, Am. inventor (steamboat). Fitzgerald, 
 Edward, Lord, 1763-98, Ir. revolutionist. 
 Flaminius, Caius, . . . .-217 B.C., Rom. general 
 and consul. Flaminius, Titus Quintius, 230- 
 174 B.C., Rom. general and consul. Flaxman, 
 John, 1755-1826, En'g. sculptor. Fletcher, 
 Andrew (of Saltoun), 1653-1716, Scot, author. 
 Fletcher, John, 1576-1625, Eng. poet and 
 dramatist; associate of Beaumont. Flower, 
 Roswell P., 1835-...., governor of N. Y. 
 Flotow, Frederick Ferdinand Adolphus von, 
 1812-83, Ger. composer; “Martha.” Fonten- 
 elle, Barnard de Bovier de, 1657-1757, Fr. 
 author. Foote, Andrew Hull, 1806-63, Am. 
 rear-admiral. Ford, John, 1586-1639, Eng. 
 dramatist. Forrest, Edwin, 1806-72, Am. 
 tragedian. Forster, John, 1812-76, Eng. 
 biographer. Forster, William Edward, 1818- 
 86, Eng. statesman. Forsyth, John, 1780- 
 1841, Am. statesman. Fortescue, Sir John, 
 1395?-1485?, Eng. jurist. Fortuny, Mariano, 
 1839-74, Sp. painter. Foscari, Francesco, 
 1373-1457, doge of Venice. Foster, Birket, 
 1812- . . . . , Eng. engraver. Foster, Stephen 
 Collins, 1826-64, Am. song-writer. Fourier, 
 Francois Charles Marie, 1772-1837, Fr. socialist. 
 Fowler, Orson Squire, 1809-87, Am. phrenolo- 
 gist. Fox, Charles James, 1749-1806, Eng. 
 orator and statesman; entered Parliament 1768 
 as a Tory, but joined the opposition in 1773, 
 and became leader of the Whigs, opposing the 
 policy of Pitt. Fox, George, 1624-90, Eng. 
 founder of the society of Friends, or Quakers. 
 Fox, John. 1517-87, Eng. Protestant clergyman 
 and author; “Book of Martyrs.” Foy, Maxi- 
 milian Sebastian, 1775-1825, Fr. orator and 
 general. Fra Bortolommeo, see Baccio. Fra 
 Diavolo (Michael Rozzo), 1769-1806, Neapoli- 
 tan brigand. Francia, Jose Gaspar Rodriguez, 
 1757?- 1840, dictator of Paraguay. Francis I., 
 1494-1547, king of France; defeated at Pavia; 
 II., 1543-60. Francis I., 1708-65, emperor of 
 Germany; II. (I. of Austria), 1768-1835. 
 Francis II., 1836-...., king of the Two 
 Sicilies. Francis Borgia, Saint, 1510-72, duke 
 of Gandia and viceroy of Catalonia; joined the 
 Society of Jesus and became general of the 
 order. Francis de Paula, Saint, 1416-1507, It. 
 Franciscan monk; founded the order Fratres 
 Minimi. Francis de Sales, Saint, 1567-1622, 
 
 Fr. Jesuit writer and orator; bishop of Geneva. 
 Francis of Assisi, Saint, 1182-1226, It. founder 
 of the Franciscan order, whose labors gave new 
 life and power to the Church of Rome. Francis 
 Joseph Charles, 1830-...., emperor of 
 Austria. Francis, John Wakefield, 1789-1861, 
 Am. physician. Francis, Sir Philip, 1740-1818, 
 Br. statesman and writer; supposed author of 
 “Letters of Junius.” Francis Xavier, see 
 Xavier. Franklin, Benjamin, 1706-90, Am. 
 statesman and philosopher ; born in Boston ; the 
 youngest of a family of seventeen children; his 
 father was a tallow chandler; learned the trade 
 of a printer and studied diligently, removed to 
 Philadelphia, where he established the Pennsyl- 
 vania Gazette ; began the publication of Poor 
 Richard's Almanac in 1735; discovered the 
 identity of lightning and electricity in 1752, by 
 means of a kite; Franklin occupied many posi- 
 tions of public trust and was the recipient of 
 many honors. Franklin, Sir John, 1786-1847, 
 Eng. Arctic explorer. Frechette, Louis 
 Honore, 1839- . . . . , Can. poet and politician. 
 Frederick I. (Barbarossa), 1121-90, emperor 
 of Germany; crowned by Pope Adrian IV.; 
 reduced Milan in 1158, but was defeated by the 
 Lombards near Legnano; joined the third 
 crusade in 1189 with 150,000 men, and defeated 
 the Turks at Iconium; died in the Holy Land; 
 II., 1194-1250, opposed by the Guelphs and the 
 pope in his project to unite Italy and Germany 
 in one empire; began a crusade against the 
 Moslems in 1227, but turned back, and was 
 excommunicated by Pope Gregory IX. ; resumed 
 the crusade in 1228, captured Jerusalem and 
 made peace with the pope ; defeated the Guelphs 
 at Cortenuova, 1237, and renewed war with the 
 pope. Frederick W illiam ( the Great Elector ) , 
 1620-68, elector of Brandenburg; founder of 
 the Prussian monarchy. Frederick I., 1657- 
 1713, first king of Prussia; II. (Frederick the 
 Great), 1712-88, subjected to inhuman treat- 
 ment in youth by his father, he gave but little 
 promise of his future greatness; ascended the 
 Prussian throne in 1740, and invaded Silesia, 
 which was ceded to him by Maria Theresa in 
 1742; an^ alliance having been formed against 
 him by Austria, Russia and France, he began 
 the Seven Years’ War in 1756 by invading 
 Saxony; gained a great victory at Prague in 
 1757; but was defeated at Kolinsoon afterward; 
 in the same year he defeated a French army 
 twice as large as his own at Rossbach, and won 
 a brilliant ?,nd decisive victory over the 
 Austrians at Leuthen; in 1759 he was defeated 
 at Kunnersdorf, and Berlin was captured by 
 the allies, but in 1760 he gained the victories 
 of Liegnitz and Torgau, and peace was made 
 in 1763, Prussian Poland being added to 
 Frederick’s dominions. Frederick was a volu- 
 
A DICTIONARY OF BIOGRAPHY 
 
 119 
 
 minous writer, and a friend of Voltaire, who 
 spent several years at his court. Frederick 
 William I., 1688-1740, king of Prussia; father 
 of Frederick the Great; II., 1744-97; III., 
 1770-1840, founded the Zollvorein; IV., 1795- 
 1861. Frederick III. (Frederick William), 
 1&31-88, king of Prussia and emperor of Ger- 
 many. Frederick VI., 1768-1839, king of 
 Denmark; VII., 1808-63. Freeman, Edward 
 Augustus, 1823- . . . . , Eng. historian. Freilig- 
 rath, Ferdinand, 1810-76, Ger. lyric poet. 
 Frelinghuysen, Theodore, 1787-1862, Am. 
 statesman. Frelinghuysen, Frederick Theo- 
 dore, 1817-85, nephew of T. F.; Am. statesman. 
 Fremont, John Charles, 1830-90, Am. politician, 
 explorer and general ; Republican candidate for 
 the presidency, 1856. Freycinet, Charles Louis 
 de, 1828-...., Fr. statesman. Froebel, 
 Frederick, 1782-1852, Ger. educator; founder 
 of the “kindergarten.” Froissart, Jean, 1337- 
 1410?, Fr. historian; “Chronicles.” Froude, 
 James Anthony, 1818- . . . . , Eng. historian. 
 Fry, Elizabeth (nee Gurney), 1780-1845, Eng. 
 philanthropist. Fuller, Melville W., 1833- 
 . . . . , chief justice of the U. S. Fuller, Sarah 
 Margaret, Countess d’Ossoli, 1810-50, Am. 
 authoress. Fulton, Robert, 1765-1815, Am. 
 engineer and inventor, born in Pennsylvania; 
 after spending some years in London as an 
 artist, he turned his attention to civil engineering 
 and inland navigation ; went to Paris, and there 
 he invented a submarine torpedo; returned to 
 New York, 1801, and, with the assistance of 
 Robert Livingston, discovered steam navigation ; 
 in 1806 he built the steamer Clermont, which 
 made regular trips between Albany and New 
 York at a speed of five miles an hour; although 
 he spent a large amount of money on his inven- 
 tion, the patent did not prove of pecuniary 
 value to him. Fuseli, John H., 1742-1825, 
 Swiss historical painter. 
 
 G ADSDEN, Christopher, 1724-1805, Am. 
 
 statesman. • Gadsden, James, 1788-1858, 
 Am. statesman. Gage, Thomas, 1720 ?-87, Br. 
 general in Am. Gaines, Edmund Pendleton, 
 1777-1849, Am. general. Gaines, Myra Clark, 
 1805-85, wife of E. P. G. ; Am. heiress. Gains- 
 boruogh, Thomas, 1727-88, Eng. painter. 
 Galba, Servius Sulpicius, B.C. 4?-A.D. 69, 
 Rom. emperor. Galen, 131-205?, Gr. jihysician, 
 medical writer and philosopher, living at Rome; 
 his works remained authority until the fifteenth 
 century. Galerius, Caius Valerius Maximianus, 
 ....-311, Rom. emperor. Galilei, Galileo 
 (Galileo), 1564-1642, It. astronomer; dis- 
 covered, about 1584, the isoclironism of the 
 vibrations of a pendulum, and the law by which 
 the velocity of falling bodies is accelerated; 
 adopted in astronomy the system of Copernicus ; 
 
 constructed his wonderful telescope, 1609; 
 through it he discovered the satellites of 
 Jupiter, and was enabled to explore the surface 
 of the moon and view the phases of Venus; he 
 also ascertained that the “Milky Way” was 
 composed of myriads of stars; in 1632 he 
 produced his “Dialogues on the Ptolemaic and 
 Copernican Systems,” but was compelled by the 
 Inquisition to abjure the theory of the motion 
 of the earth; he was detained in prison for sev- 
 eral years, but it does not appear that he was 
 severely treated, as he was allowed to pursue 
 his studies until prevented by blindness. Gall, 
 Franz Joseph, 1758-1828, Ger. physician; 
 founder of phrenology. Gallatin, Albert, 
 1761-1849, Am. statesman; native of Switzer- 
 land. Gallaudet, Thomas Hopkins, 1787- 
 1851, Am. clergyman and instructor of deaf- 
 mutes. Gallieni, Joseph Simon, 1849- . . . . , 
 Fr. officer and explorer. Gallienus, Publius 
 Licinius Valerius, 233?-68, Rom. emperor. 
 Gallitsin (orGalitzin),an illustrious family of 
 Russian princes. Galt, John, 1779-1839, 
 Scot, novelist. Galvani, Aloisio, 1737-89, It. 
 discoverer of galvanism. Gama, Vasco da, 
 1450?-1524, Port, navigator. Gambetta, Leon, 
 1838-82, Fr. statesman. Gambier, James, 
 Baron, 1756-1833, Br. admiral. Garcilaso de 
 la Vega, 1503-36, Sp. poet. Gardiner, Stephen, 
 1483-1555, Eng. prelate and statesman. 
 Garfield, James Abram, 1831-81, twentieth 
 president of the United States; born in Ohio; 
 worked on a farm in boyhood, and learned the 
 trade of a carpenter; afterward became driver 
 and helmsman of a canal -boat; graduated at 
 Williams College in 1856; appointed professor 
 of Latin and Greek at Hiram College, Ohio, 
 and chosen president of that institution in 
 1858; married Miss Lucretia Randolph, and 
 occasionally acted as a Campbellite minister; 
 elected to the State Senate, 1859, and in 
 1861 was chosen colonel of an Ohio regi- 
 ment; promoted to the rank of brigadier- 
 general; elected to Congress, 1862, and 
 remained in that body until 1880, when he 
 was made senator; nominated for the presi- 
 dency by the Republican party in 1880, 
 and elected; shot by Charles J. Guiteau, in 
 Washington, July 2, 1881, and died on Sep- 
 tember 19 of same year. Garibaldi, Giuseppe, 
 1807-82, It. patriot and general. Garland, 
 Hamlin, I860-...., Am. novelist. Garnier, 
 Jules Arsene, 1847- . . . .,Fr. painter. Garrick, 
 David, 1716-79, Eng. actor. Garrison, Wil- 
 liam Lloyd, 1804-79, Am. abolitionist. Garth, 
 Sir Samuel, 1672?-1719, Eng. physician and 
 poet. Gascoigne, George, 1535-77, Eng. poet. 
 Gaskell, Elizabeth Cleghorn, 1810-65, Eng. 
 authoress. Gassendi, Pierre, 1592-1655, Fr. 
 savant. Gates, Horatio, 1728-1806, Am. Rev- 
 
120 
 
 A DICTIONARY OF BIOGRAPHY 
 
 olutionary general; born in England; captured 
 Burgoyne’s army at Saratoga. Gath, pen 
 name of Geo. Alf. Townsend. Gatling, Rich- 
 ard Jordan, 1818- . . .., Am. inventor. Gauss, 
 Carl Friedrich, 1777-1855, Ger. mathematician. 
 Gautama Booddha, see Buddha. Gautier, 
 Theophile, 1811-72, Fr. poet and novelist. 
 Gaveston, Piers de, .... -1312, favorite of 
 Edward II. of England; executed by the 
 nobles. Gay, John, 1688-1732, Eng. poet. 
 Gay-Lussac, Joseph Louis, 1778-1850, Fr. 
 chemist. Geikie, Cunningham, 1820-...., 
 Eng. clergyman and author. Gellert, 
 Christian Fiirchtegott, 1715-69, Ger. poet. 
 Genevieve, Saint, 422?-512, Fr. religious. 
 Genghis Khan, 1163-1227, Mogul conqueror; 
 subdued China and Persia. Genseric, 406?- 
 477, king of the Vandals; invaded Africa, 429; 
 defeated the Romans in numerous battles ; cap- 
 tured Carthage, 439; captured and sacked 
 Rome, 455 ; defeated the navy of the Emperor 
 Marjorian, 457. Geoefroy of Monmouth, 
 1100 ?-54, Eng. chronicler. Geoffroy, Jean, 
 1853-...., Fr. painter. George I. (Lewis), 
 1660-1727, king of Great Britain; II. (Augus- 
 tus), 1683-1760, defeated the French at Det- 
 tingen in 1743; Charles Edward Stuart was 
 defeated at Culloden, 1746, by the duke of Cum- 
 berland, and the latter part of the reign of George 
 II. was marked by victories over the French in 
 Canada, in India and on the ocean; III. (Wil- 
 liam Frederick), 1738-1820, arbitrary and 
 ignorant, and through his obstinacy lost the 
 American colonies; became insane in 1810; IV. 
 (Augustus Frederick), 1762-1830, “the first 
 gentleman of Europe;” led a dissipated life and 
 incurred an immense debt; married, in 1786, 
 Mrs. Fitzherbert ; she being a Roman Catholic, 
 the marriage was illegal; his father refusing to 
 pay his debts unless he contracted a regular 
 marriage, he was induced, 1795, to marry his 
 cousin, whom he regarded with great dislike, a 
 separation being the result;, became regent, 
 1811; took little interest in public affairs; one 
 year before his death an act was passed reliev- 
 ing Roman Catholics from political disabilities. 
 George, Saint, fl. 3d century, bishop of Alex- 
 andria; patron saint of England; to him is 
 attributed the destruction of a terrible dragon. 
 George, Henry, 1839- . . . . , Am. author and 
 economist, and advocate of the single tax. 
 Gerard-Thom( or Tenque),1040 ?-1121, founder 
 of the Knights of St. John of Jerusalem. Ger- 
 manicus, Caesar, B.C. 14-A.D. 19, Rom. general. 
 Gerome, Jean Leon, 1824-...., Fr. painter. 
 Gerry, Elbridge, 1744-1812, Am. revolutionary 
 statesman; signer of the Declaration of Inde- 
 pendence; governor of Massachusetts, 1810; 
 vice-president, 1812. Gessler, .... -1307, 
 Austrian bailiff killed by Tell. Gesner, Conrad, 
 
 1516-65, Swiss naturalist. Gherardi, Ban- 
 croft, 1832- . . . . , Am. rear-admiral. Ghiberti, 
 Lorenzo, 1378-1455, Florentine sculptor. Gib- 
 bon, Edward, 1737-94, Eng. historian. Gibson, 
 John, 1791-1866, Eng. sculptor. Giddings, Josh- 
 ua Reed, 1795-1864, Am. abolitionist. Gifford, 
 Sanford Robinson, 1823-80, Am. painter. Gif- 
 ford, William, 1757-1826, Eng. writer and 
 critic. Gilbert, Sir Humphrey, 1539-83, Eng. 
 navigator. Gilbert, Sir John, 1817- . . . ., Eng. 
 artist. Gilbert, William Schwenck, 1836- 
 
 Eng. humorous author and librettist. 
 
 Gilder, Richard Watson, 1844- . . . Am: editor 
 and poet. Giles, William Branch, 1762-1830, 
 Am. statesman. Gilray, James, 1785-1815, 
 Eng. caricaturist. Girard, Stephen, 1750- 
 1831, Am. merchant and banker; born in 
 France; founded Girard College. Girardin, 
 Emile de, 1806-81, Fr. journalist. Giulio 
 Romano, 1492-1546, It. painter and architect. 
 Gladden, Washington, 1836- . . ..,Am. clergy- 
 man. Gladstone, William Ewart, 1809- . . . ., 
 Eng. premier. Glauber, Johann Rudolph, 
 1604-68, Ger. chemist. Glendower, Owen, 
 1349 ?-1415, Welsh chieftain. Gluck, Christoph 
 Wilibald von, 1714-87, Ger. composer. Gobe- 
 lin, Gilles and Jean, fi. 1450, Fr. dyers. God- 
 frey of Bouillon, 1058?-1100, leader of first 
 crusade. Godiva (Lady Godiva), fl. 11th cen- 
 tury, Eng. heroine; wife of Leofric, earl of 
 Leicester. Godman, John D., 1794-1830, Am. 
 physician and naturalist. Godunofe, Boris 
 Fedorovitch, 1552-1605, czar of Russia. God- 
 win, William, 1756-1836, Eng. novelist. 
 Goethe, Johann Wolfgang von, 1749-1832, 
 Ger. poet and author, dramatist, scientist and 
 statesman. Goffe, William, 1605 ?-79, Eng. 
 puritan and regicide. Goldsborough, Lewis 
 M., 1805-76, Am. rear-admiral. Goldsmith, 
 Oliver, 1728-74, Ir. poet and writer. Gomez, 
 Sebastiano, 1616-90, Sp. painter; a slave of 
 Murillo, who liberated him and took him into 
 his studio. Gonsalvo de Cordova, Hernandez, 
 1443?-1515, Sp. commander. Goodrich, Sam- 
 uel Griswold (Peter Parley), 1793-1860, Am. 
 author. Goodyear, Charles, 1800-60, Am. in- 
 ventor. Gordon, Charles George (Chinese 
 Gordon), 1833-85, Eng. soldier. Gordon, 
 George, Lord, 1750-93, Eng. agitator. Gor- 
 don-Cumming, Constance Frederika, Lady, 
 1837- . . . . , Scot, traveler and writer. Gorgey, 
 Arthur, 1818- . . . . , Hungarian general. Gore, 
 Catherine Grace, 1799-1861, Eng. novelist. 
 Gortschakoff, Alexander Michael ovitch, 
 
 Prince, 1798-1883, Russian statesman and dip- 
 lomatist. Gosse, Edmund Wilson, 1849- . ..., 
 Eng. poet and critic. Gottschalk, Louis 
 Moreau, 1829-69, Am. composer. Gough, John 
 B., 1822-86, Am. temperance lecturer; born in 
 England. Gould, Augustus Addison, 1805-66, 
 
A DICTIONARY OF BIOGRAPHY 
 
 121 
 
 Am. naturalist. Gould, Hannah Flagg, 1789- 
 1865, Am. poetess. Gould, Jay, 1836-92, Am. 
 railway financier. Gounod, Charles Francois, 
 1818-93, Fr. composer. Gourko, Nicolai 
 Vasilievitch, Count, 1828- . . . ., Polish-Russian 
 general. Gower, John, 1320?-1402, Eng. 
 poet. Gracchus, Caius Sempronius. 159-126 
 B.C., Rom. statesman. Gracchos, Tiberius 
 Sempronius, brother of C. T. G., B.C. 168?-33?, 
 Rom. statesman. Graham, John, Viscount 
 Dundee (Claverhouse), 1650 ?-89, Scot, officer, 
 noted for merciless severity toward the Coven- 
 anters. Graham, Sylvester, 1794-1851, Am. 
 vegetarian. Granger, Gideon, 1767-1822, Am. 
 statesman. Grant, James, 1822-87, Scot, 
 novelist. Grant, Ulysses Simpson, 1822-85, 
 eighteenth president of the United States; born 
 in Ohio; graduated at West Point, 1843; 
 served in Mexico; became a captain in 1853; 
 resigned in 1854, and after passing some time 
 in St. Louis, removed to Galena, 111., in 1859, 
 and engaged in business; in 1861 he was made 
 aide-de-camp to the governor of Illinois, but 
 soon after was chosen colonel of the Twenty- 
 first Illinois Volunteers, and in July of same 
 year was made brigadier- general; made com- 
 mander-in-chief of the Union armies in March, 
 1864; elected to the presidency in 1868, and 
 again in 1872, and after the expiration of his 
 second term he traveled extensively in Europe 
 and Asia. Granville, Granville George, Earl, 
 1815-91, Eng. statesman. Grattan, Henry, 
 1746-1820, Ir. orator and statesman. Gray, 
 Asa, 1810-88, Am. botanist. Gray, Thomas, 
 1716-71, Eng. poet. Greeley, Horace, 1811- 
 72, Am. journalist; born in New Hampshire; 
 learned the printer’s trade and worked as a 
 journeyman printer in New York for one year; 
 founded the New York Tribune , 1841; a 
 staunch Whig and Republican, he favored Fre- 
 mont for the presidency in 1856, and Lincoln 
 in 1860; accepted the Democratic nomination 
 in 1872, but was defeated by Grant. Green, 
 John Richard, 1874-83, Eng. historian. Green, 
 Seth, 1817-88, Am. pisciculturist. Greene, 
 Nathaniel, 1742-86, Am. Revolutionary general. 
 Greenleaf, Benjamin, 1786-1864, Am. mathe- 
 matician. Greenleaf, Simon, 1783-1854, Am. 
 jurist. Greenough, Horatio, 1805-52, Am. 
 sculptor. Greenwood, Grace, see Lippincott. 
 Gregory I. (Saint — the Great), 540-604, pope, 
 ascending the pontifical chair in 590; II., ruled 
 715-31; III., 731-41; IV., 827-44; V., 997-99; 
 VI., 1044-47; VII. (St. Hildebrand), 1073-85, 
 excommunicated Henry IV.; VIII., 1187, died 
 same year; IX., 1227-41, excommunicated 
 Frederick II.; X., 1271-76; XI., 1370-78, con- 
 demned the doctrines of Wycliffe; XII., 1406-9; 
 he and the anti-pope, Benedict XIII., were 
 deposed by the council of Pisa; died, 1417; 
 
 XIII. , 1572-85, reformed the Julian calendar; 
 
 XIV. , 1590-91, excommunicated Henry IV. of 
 France; XV., 1621-23, founded the Propaganda; 
 XVI., 1831-46, succeeded by Pius IX. Gre- 
 gory of Nyssa, Saint, 332-94, Gr. father of the 
 church. Gregory of Tours, Saint, 540-95, Fr. 
 prelate and historian. Gregory, James, 1638- 
 74, Gr. geometer. Gregory Nazianzen, Saint, 
 326 ?-89, bishop of Constantinople. Grenville, 
 George, 1712-70, Eng. statesman. Gresham, 
 Walter Q., 1832- . . . ., Am. jurist and secretary 
 of state. Grevy, Francois Paul Jules, 1807-91, 
 Fr. president. Grey, Henry, Earl, 1802- . . . ., 
 Eng. statesman. Grey, Lady Jane, 1537-54, 
 gifted Eng. lady; executed. Grimm, Friedrich 
 Melchior, Baron, 1723-1807, Ger. writer. 
 Grimm, Jakob Ludwig (1785-1863), and Wil- 
 helm Karl (1786-1859), Ger. philologists; 
 brothers. Grisi, Giulia, 1812-69, It. singer. 
 Griswold, Rufus Wilmot, 1815-57, Am. author. 
 Grotius (De Groot), Hugo, 1583-1645, Dutch 
 jurist and theologian. Grouchy, Emmanuel 
 de. Marquis, 1766-1847, Fr. general. Guarneri, 
 Giuseppe A., 1683-1745, It. violin-maker. 
 Guatemozin, 1497-1525, last Aztec emperor of 
 Mexico. Guelph (or Welf), noble German 
 family, originally Italian. Guido Reni, 1575- 
 1645, It. painter. Guillotin, Joseph Ignace, 
 1738-1814, Fr. physician; advocate of the 
 guillotine. Guise, Charles de, 1525-74, cardinal 
 of Lorraine. Guise, Claude de Laine de, Duke, 
 1496-1550, Fr. general and statesman. Guise, 
 Francois de Lorraine de, Duke, 1519-63. Guise, 
 Henry I. of Lorraine de, Duke, 1550-88. 
 Guizot, Francois Pierre Guillaume, 1787-1874, 
 Fr. statesman and historian. Gustavus I. 
 (Gustavus Vasa), 1496-1559, king of Sweden; 
 II. (Gustavus Adolphus), 1594-1632, defeated 
 the Polish and Russian armies invading 
 Sweden; became the head of the Protestant 
 league in Germany and defeated Tilly at Leip- 
 sic in 1631, and on the banks of the Lech in 
 1632; at the great battle of Lutzen, Wallen- 
 stein now commanding the imperial army, Gus- 
 tavus was killed, but his troops nevertheless 
 gained a complete victory; III., 1746-92, assas- 
 sinated; IV., 1778-1837, ascended the throne 
 in 1792, but was deposed in 1809. Gutenberg, 
 Johann (Gansfleisch), 1400-68, Ger. inventor 
 of movable type and the printing-press; first 
 books printed about 1457; died in poverty. 
 Guzman, Alfonso Perez de, 1258-1309, Sp. com- 
 mander. 
 
 H ADING, Jeanne Alfred ine Trefouret, 1859- 
 . . . ., Fr. actress. Hadrian (or Adrian), 
 76-138, Rom. emperor. Hafiz, Mohammed 
 Sherns ed-Deen, 1300?-1390?, Persian poet. 
 Hagedorn, Friedrich von, 1708-54, Ger. poet. 
 Haggard, Henry Rider, 1856- . . . . , Eng. 
 
122 
 
 A DICTIONARY OF BIOGRAPHY 
 
 novelist. Hahnemann, Samuel Christian Fried- 
 rich, 1755-1843, Ger. founder of homoeopathy. 
 Hale, Edward Everett, 1822- . . . . , Am. clergy- 
 man and author. Hale, Sir Matthew, 1609- 
 76, Eng. jurist. Hale, Nathan, Captain, 1755- 
 76, Am. patriot. Halevy, Jacques F. F. E., 
 1799-1862, Fr. composer. Haliburton, Thomas 
 Chandler (Sam Slick), 1802 ?-65, Nova Scotian 
 jurist and humorous writer. Halifax, Charles 
 Montague, Earl of, 1661-1715, Eng. statesman. 
 Halifax, George Saville, Marquis of, 1630-95. 
 Hall, Charles Francis, 1821-71, Am. Arctic 
 explorer. Hall, James, 1811- . . . . , Am. author 
 and judge. Hall, Mrs. S. C. (Anna Maria 
 Fielding), 1800-81, Ir. authoress. Hallam, 
 Arthur Henry, 1811-33, Eng. critic and essayist. 
 Hallam, Henry, 1777-1859, father of preceding; 
 Eng. historian and critic. Halleck, Fitz- 
 Greene, 1790-1867, Am. poet. Halleck, Henry 
 Wager, 1814-72, Am. general and writer. 
 Halley, Edmund, 1656-1742, Eng. astronomer. 
 Halpine, Charles Graham (Miles O’Reilly), 
 1829-68, Ir.-Am. journalist and poet. Halstead, 
 Murat, 1829- . . . ., Am. journalist. Hamilton, 
 Alexander, 1757-1804, Am. orator, statesman, 
 financier and general; born in the West Indies; 
 secretary and aide-de-camp to Washington in 
 Revolutionary war; chosen to the Continental 
 Congress, 1782, but resigned in order to prac- 
 tice law; leading member of the convention of 
 1787; secretary of the treasury, 1789-95; be- 
 came recognized leader of the Federal party. 
 Hamilton died from a wound received in a duel 
 with Aaron Burr, and his death was deeply 
 deplored. Hamilton, Gail, pen name of Mary 
 A. Dodge. Hamilton, Sir William, 1788-1856, 
 Scot, metaphysician. Hamilton, Sir William 
 Rowan, 1805-65, Ir. astronomer. Hamlin, 
 Hannibal, 1809-91, Am. statesman. Hampden, 
 John, 1594-1643, Eng. statesman and reformer; 
 entered Parliament in 1620 ; denied the authority 
 of the crown to levy tonnage without the con- 
 sent of Parliament, and refused to contribute to 
 the force loan ordered by King Charles, for 
 which he was imprisoned ; regaining his liberty 
 and re-entering Parliament, he ably and firmly 
 resisted the arbitrary measures of the crown; 
 intending, with his cousin, Oliver Cromwell, to 
 emigrate in 1638, they were detained by order 
 of council; in 1640 he led the opposition in the 
 Long Parliament, and was the most popular 
 public man in England; impeached for high 
 treason in 1642, together with four other 
 members, the Commons refused to surrender 
 them, although the king personally led his 
 guard in an attempt to arrest them in their 
 seats ; Hampden afterward raised a regiment for 
 the Parliamentary army, and, after displaying 
 great courage in numerous engagements, was 
 slain in a skirmish. Hampton, Wade, 1755- 
 
 1835, Am. general. Hampton, Wade, 1818- 
 . . . . , Confederate general ; elected governor of 
 South Carolina in 187 6, and U. S. senator in 
 1878. Hancock, John, 1737-93, Am. statesman; 
 president of the Continental Congress. Hancock, 
 Winfield Scott, 1824-86, Am. general; second in 
 command at Gettysburg; Democratic candidate 
 for president in 1880. Handel, George 
 Frederick, 1684-1759, Ger. composer; settled in 
 England in 1712; “The Messiah,” the greatest 
 of oratorios, was produced 1741; Handel was 
 stricken with blindness, 1751, but continued to 
 conduct his oratorios; buried in Westminster 
 Abbey. Hannibal, 247-183 B.C., Carthaginian 
 general ; considered the greatest general of the 
 world; sworn by his father, Hamilcar Barca, to 
 eternal enmity toward Rome; became com- 
 mander of the Carthaginian forces, 221 B.C. ; 
 subdued several powerful Spanish tribes, and in 
 219 captured Saguntum; crossed the Alps, 218; 
 defeated the Romans near the Ticinus and on 
 the banks of the Trebia; routed Flaminius at 
 Lake Thrasymene, 217; almost destroyed a 
 superior Roman army near Cannse, 216; cap- 
 tured Capua; recalled to Carthage to repel a 
 Roman invasion under Scipio Africanus, he was 
 defeated at Zama in 202; banished from 
 Carthage about 194, through the enmity of the 
 aristocracy; finally ended his life by taking 
 jioison, to escape falling into the hands of the 
 Romans. Hans Sachs, 1494-1576, Ger. poet 
 find shoemaker. Harcohrt, Sir William, 1827- 
 . ..., Eiig. statesman. Hardee, William J., 
 1818-73, Confederate general. Hardenberg, 
 Friedrich von, see Novalis. Hardicanute, 
 1017 ?-42, king of England and Denmark. 
 Hardinge, Henry, Yiscount, 1785-1856, Eng. 
 general. Hardwicke, Philip Yorke, Earl of, 
 1690-1764, Eng. jurist. Hardy, Thomas, 1840- 
 . . . ., Eng. novelist. Harlan, John M., 1838- 
 . . . . , U. S. Supreme Court justice. Harl and, 
 Marion, pen name of Mrs. N. Y. Terhune. 
 Harney, William Selby, 1798-1889, Am. general. 
 Harold I. (Harefoot), ....-1041, king of 
 England; II., . . . .-1066, defeated by William 
 the Conqueror, and slain. Haroun al Raschid, 
 766 ?-809, caliph of Bagdad. Harper, William 
 Rainey, 1856- . . . . , Am. Hebraist and educator. 
 Harris, Joel Chandler, 1848- . . . . , Am. author. 
 Harrison, William Henry, 1773-1841, Am. 
 general and ninth president. Harrison, Ben- 
 jamin, 1833-...., born at North Bend, O. ; 
 graduated from college at 18; studied law and 
 began practice at Indianajiolis in 1854; elected 
 reporter of the supreme court in 1860; this 
 office he abandoned in 1862, to aid the cause of 
 the Union, and rose to the rank of brigadier- 
 general; elected U. S. senator, 1881, and Presi- 
 dent, 1888. Harte, Francis Bret, 1839- . . . . , 
 Am. author. Harvard, John, 1608 ?-88, 
 
A DICTIONARY OF BIOGRAPHY 
 
 123 
 
 founder of Harvard College. Harvey, William, 
 1578-1657, EDg. physician and anatomist, and 
 the greatest' of physiologists; discovered the 
 circulation of the blood. Hasdrubal, . . . l- 
 207 B.C., Punic general; brother of Hannibal; 
 defeated the Scipios; slain at the Metaurus. 
 Hastings, Warren, 1732-1818, Br. general and 
 statesman; president of the Council of Bengal, 
 and governor- general of India; defeated Hyder 
 Ali, king of Mysore; after perpetrating great 
 outrages in order to replenish the treasury, he 
 resigned in 1775 and returned to England; im- 
 peached soon afterward, and opposed in his 
 trial by Burke, Sheridan and Fox, but acquitted. 
 Hatton, Joseph, 1839-...., Eng. journalist. 
 Hauck, Minnie, 1852-...., Ger.-Am. singer. 
 Havelock, Sir Henry, 1795-1857, Br. general; 
 defeated the Sepoys in India, and relieved 
 Lucknow. Hawke, Edward, Lord, 1715-81, 
 Eng. admiral. Hawkins, Sir John, 1520-95, 
 Eng. naval officer. Hawthorne, Julian, 1846- 
 ...., son of N., Am. author. Hawthorne, 
 Nathaniel, 1804-64, Am. author. Hay, John, 
 1838- . . . . , Am. author. Haydn, Joseph, 1732- 
 1809, Ger. musical composer; his masterpiece, 
 the oratorio of “ The Creation,” was produced 
 in 1798. Haydon, Benjamin Robert, 1786- 
 1848, Eng. painter. Hayes, Isaac Israel, 1832- 
 81, Am. Arctic explorer. Hayes, Rutherford 
 Birchard, 1822-93, nineteenth president of the 
 United States; born in Connecticut; admitted 
 to the bar, 1845; brigadier-general in civil war; 
 Congress, 1865-8; governor of Ohio, 1868-76; 
 Republican candidate for the presidency, 1876; 
 inaugurated president, 1877, the electoral com- 
 mission to determine the result of the election 
 of 1876 having decided, by a vote of eight to 
 seven, that Hayes had received 185 electoral 
 votes as against 184 for Samuel J. Tilden, the 
 Democratic candidate. Hayne, Paul Hamilton, 
 1830-66, Am. poet. Hayne, Robert Young, 
 1791-1840, Am. orator and statesman; opponent 
 of Webster in discussing the Constitution ; gov- 
 ernor of South Carolina. Hazlttt, William, 
 1778-1830, Eng. critic and writer. Heath, 
 William, 1737-1814, Am. Revolutionary general. 
 Heber, Reginald, 1783-1826, Eng. prelate and 
 author. Hegel, Georg Wilhelm Friedrich, 
 1770-1831, Ger. philosopher, metaphysician 
 and pantheist. Heine, Heinrich, 1799-1856, 
 Ger. lyric poet and author. Heloise, 1101-64, 
 Fr. nun; pupil and friend of Abelard. Helps, 
 Sir Arthur, 1817-75, Eng. author. Helmholtz, 
 Hermann L. F., 1821-...., Ger. physicist. 
 Helvetius, Claude Adrian, 1715-71, Fr. phil- 
 osopher. Hemans, Felicia Dorothea ( nee 
 Brown), 1794-1835, Eng. poetess. Hendricks, 
 Thomas Andrews, 1819-86, Am. statesman. 
 Hengist, . . . .-488, Jutish chief; founded king- 
 dom of Kent. Hennepin, Louis, 1640-1702?, 
 
 Fr. Catholic missionary and explorer of the 
 Mississippi. Henrietta Maria, 1609-69, queen 
 of England. Henry I. (Beauelerc), 1068-1135, 
 king of England; defeated his brother Robert 
 and usurped the throne; II., 1133-89; first of 
 the Plantagenets ; issued constitutions of Claren- 
 don, which were, however, repealed about ten 
 years later; conquered Ireland; during his 
 reign Thomas h Becket was killed; III. (of 
 Winchester), 1207-72; warred with the barons; 
 IY. ( Bolin gbroke), 1366-1413; first king of the 
 house of Lancaster; Y. (of Monmouth), 1388- 
 1422; conquered France; VI. (of Windsor), 
 1421-71 ; his reign was made memorable by the 
 war of the Roses; VII., 1456-1509; founded 
 the Tudor dynasty; VIII., 1491-1547; defeated 
 the French at Guinegaste and the Scotch at 
 Flodden, 1513; made Thomas Wolsey prime 
 minister; applied unsuccessfully to the pope for 
 a divorce from Catherine of Aragon, his wife; 
 favored the Reformation; deposed Wolsey and 
 elevated Thomas Cranmer ; had himself declared 
 head of the church; married Anne Boleyn after 
 the convocations of York and Canterbury had 
 declared his marriage with Catherine invalid; 
 declared the English Church independent of the 
 papal see and abolished the monasteries; had 
 Anne Boleyn executed in 1536, and married 
 Jane Seymour the day after the execution; ex- 
 communicated by the pope, 1538; his third 
 wife having died in 1537, he married Anne of 
 Cleves in 1540; was divorced from her the same 
 year and married Catherine Howard, who was 
 executed on a charge of adultery in 1542; 
 married Catherine Parr in 1543, she surviving 
 him. Henry I., 1005 ?-60, king of France; II., 
 1518-59; married Catherine de Medici; III. 
 (Henri de Valois), 1551-89, last of the Valois; 
 IV. (le Grand), 1553-1610, king of Navarre; 
 first of the Bourbons; assassinated. Henry I. 
 (the Fowler), 876-936, emperor of Germany; 
 defeated the Hungarians; II. (Saint), 972- 
 1024; III. (the Black, or the Bearded), 1017- 
 56 ; IV. 1050-1106; excommunicated by Greg- 
 ory VII.; V., 1081-1125, last of the Salic line; 
 VI., 1165-97; VII., 1262-1313. Henry, Patrick, 
 1736-99, Am. patriot and orator; member of the 
 Continental Congress; governor of Virginia. 
 Heraclitus, fl. 500 B.C., Gr. philosopher. 
 Herbert, George, 1593-1632, Br. poet and 
 divine. Herbert, Hilary A., 1835- . . . . , secre- 
 tary of the navy. Herder, Johann Gottfried 
 von, 1744-1803, Ger. author. Herkomer, 
 Hubert, 1849-...., Ger. artist in England. 
 Hermann, see Arminius. Herod (the Great), 
 B.C. 73-A.D. 1, king of Judea. Herodotus, 
 484?-408 B.C., Gr. historian; “the father of 
 history;” his work covers the period of 240 
 years preceding his own time. Herrick, Robert, 
 1591-1674, Eng. divine and poet. Herschel, 
 
124 
 
 A DICTIONARY OF BIOGRAPHY 
 
 Sir John Frederick William, 1790-1871, Eng. 
 astronomer and philosopher. Herschel, Sir 
 William, 1738-1822, father of preceding; Ger. 
 astronomer; born in Hanover, but moved to 
 England at 21 ; discovered Uranus. Hesiod, fl. 
 800 B.O., Gr. poet. Heyse, Paul Johann Lud- 
 wig, 1830- . ..., Ger. author. Hezekiah, 750- 
 698 B.C., king of Judah. Hicks, Elias, 1748- 
 1830, Am. Quaker preacher. Higginson, 
 Thomas Wentworth, 1823- . . . . , Am. author. 
 Hildreth, Bicliard, 1807-65, Am. journalist 
 and historian. Hill, Sir Rowland, 1795-1879, 
 author of the Eng. penny post system. Hillern, 
 Wilhelmine vou, 1836- . . . . , Ger. novelist. 
 Hipparchus, fl. 150 B.O., Bitliynian astronomer. 
 Hippocrates, 460-360? B.C., Gr. physician; 
 “the father of medicine;” many diseases still 
 bear the names he gave them. Hoar, George 
 Frisbie, 1826- . . . . , Am. lawyer and statesman. 
 Hobart, Augustus Charles (Hobart Pasha), 
 1822-86, Turkish naval commander, born in 
 England. Hobbes, Thomas, 1588-1679, Eng. 
 philosopher. Hoche, Lazare, 1768-97, Fr. 
 general. Hoe, Richard March, 1812-87, Am. 
 inventor of printing presses. Hofer, Andreas, 
 1767-1810, Tyrolese patriot; executed. Hoff- 
 man, Charles Fenno, 1806-84, Am. author. 
 Hogarth, William, 1697-1764, Eng. painter 
 and engraver. Hogg, James, 1772-1835, Scot, 
 poet. Hohenlohe, Hohenstaufen, IIohenzol- 
 lern, princely families of Germany. Holbein, 
 Hans (the Younger), 1497-1554, Ger. painter. 
 Holland, Josiah Gilbert, 1819-81, Am. author. 
 Holmes, Oliver Wendell, 1809-1894, Am. phys- 
 ician, author and poet. Holst, von, Hermann 
 Eduard, 1841- . . . ., Ger. historian. Holt, Sir 
 John, 1642-1709, Eng. judge. Homer, fi. 1000 
 B.C., Gr. poet; “the father of poets; about his 
 life scarcely anything is known; supposed to 
 have been blind and poor; some maintain that 
 the “Iliad” and “Odyssey,” the two great 
 epics ascribed to him, are collections of songs 
 from various poets, and that Homer never 
 existed. Honorius, Flavius, 384-423, Rom. 
 emperor. Hood, Thomas, 1799-1845, Eng. poet 
 and humorist. Hook, Theodore Edward, 1788- 
 1841, Eng. author. Hooker, Joseph, 1819-79, 
 Am. general. Hooker, Richard, 1553-1600, Eng. 
 theologian. Hopkins, Johns, 1795-1873, Am. 
 philanthropist. Hopkinson, Francis, 1738-91, 
 Am. author; signed the Declaration of Inde- 
 pendence. Hopkinson, Joseph, 1770-1842, son 
 of F.H., Am. lawyer; author of “Hail Colum- 
 bia.” Horace (Quintus Horatius Flaccus), 
 65-8 B.C., Latin poet. Horsford, Eben 
 Norton, 1818-...., Am. chemist. Hosmer, 
 Harriet Goodhue, ....'-1830, Am. sculptor. 
 Houdin, Robert, 1805-71, Fr. conjuror. 
 Houdon, Jean Antoine, 1741-1828, Fr. sculp- 
 tor. Houssaye, Arsene, 1815- . . . . , Fr. author. 
 
 Houston, Sam, 1793-1863, Am. general and 
 statesman; governor of Tennessee, 1827-9; 
 passed a number of years with the Cherokee 
 Indians; commander-in-chief of the Texan forces 
 in revolt against Mexico, and defeated and cap- 
 tured Santa Ana in 1836 ; elected president of 
 Texas same year, and re-elected 1841 ; elected 
 senator from Texas after *its admission to the 
 Union, in 1845, and governor in 1859. Howard, 
 Henry, Earl of Surrey, 1516-47, Eng. poet. 
 Howard, John, 1726-90, Eng. philanthropist; 
 investigated and published horrors of English 
 and continental prisons. Howard, Oliver Otis, 
 1830- . . . . , Am. general. Howe, Elias, 1819-67, 
 Am. inventor. Howe, Samuel Gridley, 1801-76, 
 Am. philanthropist. Howells, William Dean, 
 1837-...., Am. author. Howitt, William, 
 
 .1795-1879, Eng. author. Hoyle, Edmund, 
 
 1672-1769, Eng. author; “Games.” Huck, 
 
 Evariste Regis, Abbe, 1813-60, Fr. missionary. 
 Hudson, Henry (or Hendrik), . . . .-1611, Eng. 
 
 navigator. Hughes, Thomas, 1823- , Eng. 
 
 author and barrister. Hugo, Victor Marie, 
 Vicomte, 1802-85, Fr. poet, novelist and dram- 
 atist. Hull, Isaac, 1775-1843, Am. commodore. 
 Hull, William, 1753-1825, Am. revolutionary 
 general. Humbert I., 1844- . . . . , king of Italy. 
 Humboldt, Friedrich Heinrich Alexander von, 
 Baron, 1769-1859, Ger. scientist. Hume, David, 
 1711-76, Scot, historian and sceptic philosopher. 
 Hunt, James Henry Leigh, 1784-1&59, Eng. 
 poet and author. Hunt, William Henry, 1790- 
 1864, Eng. painter in water-colors. Hunt, Wil- 
 liam Holman, 1826- . . . . , Eng. painter. Hunter, 
 David, 1802-86, Am. general. Hunter, John, 
 1728-93, Scot, surgeon. Huss, John, 1373-1415, 
 Bohemian reformer; burned at the stake. 
 Huxley, Thomas Henry, 1825- . . . . , Eng. scien- 
 tist. Hyacinthe, Pere, see Loyson. Hyder 
 Ali, 1718-82, Hindoo prince. Hypatia, fl. 500, 
 female philosopher at Alexandria. 
 
 I BERVILLE, Pierre le Moyne d’, Sieur, 1661- 
 1706, Canadian military and naval com- 
 mander. Ignatieff, Nicholas Palovitch, 1832- 
 . . . ., Russian general and diplomatist. Igna- 
 tius, Saint (Theophorus), . . . .-107, bishop of 
 Antioch. Ignatius, Saint, 799-877, patriarch 
 of Constantinople. Ignatius de Loyola, see 
 Loyola. Ingelow, Jean, 1830- . . . . , Eng. poetess 
 and novelist. Ingersoll, Jared, 1749-1822, 
 Am. lawyer. Ingersoll, Robert Green, 1833- 
 . . . . , Am. lawyer, author and lecturer. 
 Ingoldsby, Thomas, pen name of R. H. Barham. 
 Ingres,- Jean A. D., 1781-1867, Fr. painter. 
 Inman, Henry, 1801-46, Am. portrait painter. 
 Inness, George, 1825-...., Am. landscape 
 painter. Innocent I., pope, ruling 402-17; 
 during his reign Rome was sacked by Alaric: 
 H., 1130-43; III. (Lotharius),bornin 1161, and 
 
A DICTIONARY OF BIOGRAPHY 
 
 125 
 
 chosen pope 1198; put France under the ban, 
 1190, because Philip Augustus repudiated his 
 wife; promoted the fourth crusade, the result 
 of which was the capture of Constantinople; 
 deposed Otho, emperor of Germany, transferring 
 the crown to Frederick of Sicily; subjected 
 John of England to the papal see, compelling 
 him to pay an annual tribute; crushed the 
 Albigenses in 1214, and died two years later; 
 IV. (Sinibaldo deFieschi), 1243-54; V., assumed 
 pontificate 1276, and died same year; VI., 1352- 
 62; VII., 1404 6; VIII., 1484-91; IX., 1591, 
 died same year; X., 1644-55; XI., 1670-86; 
 XII., 1692-1700; XIII., 1721-24. Iredell, 
 James, 1751-99, Am. jurist. InENiEUS, Saint, 
 140?-202?, bishop of Lyons, martyr. Irene, 
 752 ?-803, empress of Constantinople. Irving, 
 Henry (John Henry Brodribb), 1838- . . . . , Eng. 
 actor. Irving, Washington, 1783-1859, Am. 
 author; the purest prose- writer and humorist of 
 America; born in New York City. Isabella I. 
 (the Catholic), 1451-1504, queen of Castile; 
 wife of Ferdinand of Aragon; patroness of 
 Columbus; II. (Maria Isabel Luisa), 1830- . . . ., 
 ex-queen of Spain. Isabelle of France, 1292- 
 1358, queen of England, wife of Edward II., 
 whom her adherents deposed, and with whose 
 assassination she is charged; her son, Edward 
 
 III., ascended the throne and ordered her arrest, 
 and she died after twenty years’ incarceration. 
 Isaiah, fl. 740 B.C., Hebrew prophet. Iturbide, 
 Don Augustin de, 1790-1824, emperor of 
 Mexico. Ivan III. (Vasilievitch), 1438-1505, 
 czar of Russia; IV. (Vasilievitch, the Ter- 
 rible), 1529-84. 
 
 J ACKSON, Andrew, 1767-1845, seventh presi- 
 dent; born in South Carolina; son of an 
 Irishman; received but little education; served 
 against the British in 1781; began the practice 
 of law at Nashville, 1788; Congress, 1796; U.S. 
 senate, 1797; judge Tennessee Supreme Court, 
 1798-1804; fought several duels, killing Chas. 
 Dickinson in 1806 ; defeated the Creek Indians, 
 1814, and was commissioned brigadier- general; 
 defeated the British at New Orleans, 1815; suc- 
 cessfully carried on war against the Seminoles, 
 1817-18; Senate, 1823, and nominated for the 
 presidency, the opposing candidates being Clay, 
 J. Q. Adams and W. H. Crawford; Jackson had 
 the highest number of votes, but not a majority, 
 and Adams was elected by the House of Repre- 
 sentatives; Jackson w T as elected to the presi- 
 dency, however, in 1828; he was the first 
 president to remove public officers on account 
 of their politics; re-elected in 1832; in that 
 year, the convention of South Carolina having 
 declared the tariff laws of 1828 null and void, 
 Jackson issued a proclamation declaring his 
 intention to check by force of arms all move- 
 
 ments tending to disunion. Jackson, Howell 
 E., 1832-...., justice U. S. Supreme Court. 
 Jackson, Thomas Jonathan (Stonewall), 1824- 
 63, Confederate general, native of Virginia; 
 defeated Gen. Banks at Cedar Mountain, 
 and captured Harper’s Ferry with 10,000 
 prisoners, 1862; killed by a company of his 
 own men, mistaking him and his staff for 
 Federal cavalry. Jacquard, Joseph Marie, 
 1752-1834, Fr. inventor. Jamblichus, fl. 
 320, Syrian Neo-Platonic philosopher. James 
 
 1., 1566-1625, king of England (VI. of 
 Scotland); executed Raleigh; a translation of 
 the Bible was made under his direction; 
 
 11., 1633-1701 (VII. of Scotland), deposed by 
 revolution. . James I., 1394- 1431, king of Scot- 
 land, assassinated; II., 1430-60; III., 1453-88; 
 
 IV. , 1473-1513, defeated and slain at Flodden; 
 
 V. , 1512-42; VI. (I. of England); VII. (II. of 
 England). James, Henry, Jr., 1843- . . . ., Am. 
 novelist. Jameson, Robert, 1774-1854, Scot, 
 naturalist. Janauschek, Fanny, 1830- . . . . , 
 Bohemian tragedienne. Jansen, Cornelis, 1585- 
 1638, Dutch theologian; founder of the Jan- 
 senists. Januaries, Saint, 272-305, patron saint 
 of Naples. Jasper, William, 1750-79, brave 
 Am. soldier. Jay, John, 1745-1829, Am. states- 
 man; first chief justice. Jeanne d’ Albret, 
 1528-72, queen of Navarre. Jean Paul, see 
 Richter. Jefferson, Joseph, 1829-...., Am. 
 actor. Jefferson, Thomas, 1743-1826, Am. 
 statesman; third president; born in Virginia; 
 admitted to the bar, 1767; elected to Virginia 
 House of Burgesses, 1769, Continental Con- 
 gress, 1775; drafted the Declaration of Inde- 
 pendence; governor of Virginia, 1779-81; min- 
 ister plenipotentiary, 1784, to negotiate treaties 
 with European powers ; minister at Paris, 1785-9 ; 
 secretary of state, 1789-93; elected vice-presi- 
 dent, 1796, and president in 1800, holding that 
 office from 1801 to 1809. Jeffrey, Francis, 
 1773-1850, Scot, critic and judge. Jeffreys, 
 George, Lord, 1650-89, infamous Br. judge; 
 lord high chancellor under James II.; died in 
 the Tower. Jenkins, Edward, 1838- . . . . , Eng. 
 author. Jenner, Edward, 1749-1823, Eng. 
 physician ; introduced vaccination. Jenner, 
 Sir Wiliiam, 1815-...., Eng. physician and 
 anatomist. Jerome, Saint, 340?-420, Latin 
 father of the church. Jerome of Prague, 1378- 
 1416, Bohemian religious reformer; follower of 
 Huss; burned at the stake. Jerrold, Douglas 
 William, 1803-57, Eng. humorist and satirical 
 writer. Jervis, John, Earl of St. Vincent, 
 1734-1823, Eng. admiral. Joachim, Joseph, 
 1831- . . .., Hungarian violinist. Joan of Arc 
 ( Jeanne d’ Arc), 1411 ?-31, Fr. heroine (“the 
 Maid of Orleans”); born in Lorraine of an 
 humble peasant family ; believing herself com- 
 missioned by heaven to liberate France, and 
 
126 
 
 A DICTIONARY OF BIOGRAPHY 
 
 convincing Charles VII. of her divine authority, 
 she was given command of a considerable force, 
 and by the victories she gained enabled Charles 
 to be crowned at Rheims ; although she wished to 
 return home and resume her former humble life, 
 she was induced to retain her command in the 
 army; she was captured in 1430 by the Bur- 
 gundians, delivered to the English, and burned 
 at the stake after a mock trial. Joel, fl. 775 
 B.C., Hebrew prophet. John I. (Saint), pope, 
 ruling 523-6; II., 533-5; III., 560-73; IV., 
 640-2; V., 685-7; VI., 701-5; VII., 705-7; 
 VIII., 872-82; IX., 898-900; X., 915-28; XL, 
 931-6; XII., 956-64; XIII., 965-72; XIV., 
 984-5; XV., died in 985, only a few days after 
 his accession; XVI., 986-96 ; XVII. (rival of 
 Gregory V. in 997); XVIII., 1003; XIX., 
 1004-9; XX., 1024-33* XXI., 1276; XXII., 
 chosen 1316, deposed 1327, died 1334; XXIII., 
 chosen in 1410, deposed 1414. John, 1166- 
 1216, king of England; granted Magna Charta. 
 John II. (the Good), 1319-64, king of France. 
 John II. (Casimir V. ), 1609-72, king of Poland; 
 III. (Sobieski), 1625-96. John I. (the Great), 
 1357-1433, king of Portugal. John, 1801-73, 
 king of Saxony. John of Austria, Don, 1547 ?- 
 78, Sp. general. John of Gaunt (Ghent), 
 1340-99, duke of Lancaster; son of Edward III. 
 John the Baptist, B.C. 5-A.D. 28, prophet. 
 John the Evangelist (St. John), . . ..-100?, 
 apostle. Johnson, Andrew, 1808-75, Am. states- 
 man; seventeenth president; born in N. C. ; 
 learned the trade of a tailor in Tenn.; Congress, 
 1843-53; governor, 1853-7; senator, 1857; mil- 
 itary governor, 1862; elected vice-president, 
 1864, and succeeded to the presidency on the 
 death of Lincoln, 1865; became involved in a 
 bitter quarrel with the leaders of the Republican 
 party, and was impeached in 1868, but acquitted, 
 although thirty-five senators voted for conviction 
 to only nineteen against, a two-thirds majority 
 being necessary; he was subsequently elected 
 to the Senate from Tennessee as a Democrat. 
 Johnson, Eastman, 1824- . . . . , Am. painter. 
 Johnson, Reverdy, 1796-1876, Am. statesman. 
 Johnson, Richard Mentor, 1780-1850, ninth 
 vice-president of the United States. Johnson, 
 Samuel, 1709-84, Eng. writer and lexicographer. 
 Johnston, Albert Sydney, 1803-62, Confederate 
 general. Johnston, Joseph Eccleston, 1809- 
 91, Confederate general. Joliet, Louis, 1645- 
 1700?, Fr. explorer of the Mississippi. Jomini, 
 Henri, Baron, 1770-1869, Swiss military writer. 
 Jonah, fl. 800 B.C., Hebrew prophet. Jones, 
 George, 1811-91, Am. journalist. Jones, John 
 Paul, 1747-92, Am. revolutionary naval com- 
 mander; born in Scot.; captured the Serapis. 
 Jones, Sir William, 1746-94, Eng. orientalist. 
 Jones, Thomas G., 1844- . . . ., governor of Ala. 
 Jonson, Ben, 1574-1637, Eng. poet and dram- 
 
 atist. J oseffy, Raffaele, 1852- . . . . , Hungarian 
 pianist. Joseph I., 1676-1711, emperor of 
 Germany; II., 1741-90, abolished feudal serf- 
 dom. Josephine, 1763-1814, empress of 
 France; wife of Napoleon Bonaparte. Jose- 
 phus, Flavius, 37?-95?, Jewish historian. 
 Joshua, 1537-1427 B.C., Hebrew leader. 
 Jovian, 331-64, Rom. emperor. Juarez, Benito 
 Pablo, 1806-72, Mexican Aztec statesman. 
 Judas Maccabeus, .... -160 B.C., Hebrew 
 leader. Judson, Adoniram, 1788-1850, Am. 
 Baptist missionary. Julian (the Apostate), 
 331-63, Rom. emperor. Julius I., pope, 336- 
 52; II., 1503-13; III., 1550-55. June, Jenny, 
 pen name of Mrs. J. C. Croly. Junot, Andoche, 
 Due d’Abrantes, 1771-1813, Fr. general. Jus- 
 tin (the Martyr), 103-65?, church father in 
 Palestine. Justin I., 450-527, Byzantine em- 
 peror; II., . ...-578. Justinian I. (the Great), 
 482?-565, Byzantine emperor. Juvenalis, 
 Decimus Junius, 40?-125?, Latin poet. 
 
 ALAKAUA, David, 1836-91, king of Hawaii. 
 Kamehameha IV., 1834-63, king of 
 Hawaii. Kane, Elisha Kent, 1820-57, Am. 
 Arctic explorer. Kant, Immanuel, 1724-1804, 
 Ger. metaphysician and philosopher. Kean, 
 .Edmund, 1787-1833, Eng. tragedian. Kearney, 
 Philip, 1815-62, Am, general. Keats, John, 
 1795-1821, Eng. poet. Keble, John, 1792- 
 1866, Eng. divine and writer. Keene, Laura, 
 1820-73, Am. actress. Kellermann, Francois 
 Christophe de, 1735-1820, Fr. general. Kel- 
 logg, Clara Louise, 1842- . . . . , Am. vocalist. 
 Kemble, Charles, 1775-1854, brother of J. P. 
 K., Eng. actor. Kemble, Frances Anne, 1809- 
 1893, Eng. actress. Kemble, John Philip, 
 1757-1823, Eng. tragedian. Kempis, Thomas 
 a, 1380-1471, Ger. ascetic writer; “Imitation 
 of Christ.” Kendal, Mrs. W. H. (Madge 
 Robertson), 1848- . . . ., Eng. actress. Kennan, 
 George, 1845- . . . . , Am. traveler and author. 
 Kent, James, 1763-1847, Am', jurist. Kepler, 
 Johann, 1571-1630, Ger. astronomer; discovered 
 the laws and orbits of motion of the planets. 
 Key, Francis Scot, 1776-1843, Am. poet; 
 author of “The Star-Spangled Banner.” 
 Khosru I., . . . . -579, king of Persia; II., . . . . - 
 628. Kidd, William, 1650-1701, Am. pirate; 
 executed. Kilpatrick, Hugh Judson, 1836-81, 
 Am. general. King, Rufus, 1755-1827, Am. 
 statesman. King, William Rufus, 1786-1853. 
 Am. statesman. Kingsley, Charles, 1819-75, 
 Eng. divine and author. Kitto, John, 1804- 
 54, Eng. Biblical scholar. Klebek, Jean Bap- 
 tiste, 1754-1800, Fr. general. Klopstock. 
 Friedrich Gottlieb, 1724-1803, Ger. poet. 
 Knott, James Proctor, 1830-. . . ., Am. states- 
 man. Knowles, James Sheridan, 1784-1862. 
 Eng. dramatist and actor; subsequently be- 
 
A DICTIONARY OF BIOGRAPHY 
 
 127 
 
 came a Baptist minister. Knox, Henry, 1750- 
 1806, Am. general and statesman. Knox, John, 
 1505-72, leader of the Scot, reformation. Koch, 
 Robert, 1843- . . . ., Ger. bacteriologist. Kom- 
 arof, Alexander Yissarionovitch, 1832- . . . . , 
 Rus. general. Kosciusko, Thaddeus, 1746?- 
 1817, Polish patriot and general; commanded 
 the Polish insurgent army; bravely defended 
 Warsaw, but was defeated. Kossuth, Louis, 
 1802-1893, Hungarian patriot, orator and 
 statesman; leading spirit in the insurrection of 
 1848-49. Krapotkin, Peter Alexeievitch, 
 Prince, 1842- . . . . , Rus. anarchist. Krupp, 
 Alfred, 1810-87, Ger. manufacturer of steel 
 guns. Kuang Hsu, 1871-...., emperor of 
 China. Kullai-Khan, . ...-1296, founder of 
 Mongol dynasty in China. 
 
 L ABLACHE, Luigi, 1794-1858, It. singer. 
 
 Labouchere, Henry, 1831-...., Eng. 
 radical journalist. La Chaise d’ Aix, Francois 
 (Pere la Chaise), 1524-1700, Fr. Jesuit. 
 Lactantius, 260?-325, Latin father of the 
 church. La Fayette, Marie Jean Paul Roch 
 Yves Gilbert Motier de, Marquis, 1757-1834, 
 Fr. general and patriot; came to America in 
 1777 to aid the Americans in their struggle for 
 independence, and was commissioned major- 
 general; fought at Brandywine, where he was 
 wounded, and in numerous other engagements; 
 visited France and obtained supplies and muni- 
 tions, returning 1779; commanded the advance 
 guard at Yorkstown, 1781; returned again to 
 France; chosen commandant of the French 
 National Guard, 1789; visited America, 1824, 
 and was enthusiastically received; took a 
 prominent part in the revolution of 1830. La 
 Fontaine, Jean de, 1621-94, Fr. poet and fabu- 
 list. Lagrange, Joseph Louis, 1736-1813, Fr. 
 mathematician. Lamar, Lucius Quintus Cin- 
 cinnatus, 1825-1893, Am. statesman and jurist. 
 ^Lamartine, Alphonse de, 1792-1869, Fr. poet 
 and statesman. Lamb, Charles (Elia), 1775- 
 1834, Eng. essayist. Lambert, Daniel, 1769- 
 1809, Eng. giant. Lambert, John, 1621-94, 
 Eng. Parliamentary general. Lamont, Daniel 
 S., 1851- . . . ., secretary of war. Lamotte- 
 Fouque, Friedrich Heinrich Karl de, Baron, 
 1777-1843, Ger. novelist and poet. Landon, 
 Letitia E., 1802-38, Eng. authoress. Landon, 
 M. I. (Eli Perkins), Am. humorist. Landor, 
 Walter Savage, 1775-1864, Eng. author. 
 Landseer, Sir Edwin, 1802-73, Eng. animal 
 painter. Lang, Andrew, 1844-...., Eng. 
 essayist and poet. Langlande (or Lon gland), 
 Robert, fl. 1360. Eng. monk and poet. Lang- 
 try, Mrs. L. Lillie, 1852- . . . . , Eng. society 
 beauty. Lxngton, Stephen, ,...-1228, Eng. 
 prelate. Lanier, Sidney, 1843-81, Am. poet. 
 Lannes, Jean; Duke of Montebello, 1769-1809, 
 
 Fr. marshal. Lansdowne, William Petty, 
 Marquis of, 1737-1805, Eng. statesman. La- 
 place, Pierre Simon, Marquis, 1749-1827, Fr. 
 astronomer and mathematician. Larcom, 
 Lucy, 1826-1893, Am. poetess. Larkabee, 
 William, 1832- . . . ., Am. statesman and writer; 
 governor of Iowa; “ The Railroad Question.” 
 La Rochefoucauld, Francois de, Duke, 1613- 
 80, Fr. moralist and statesman. La Salle, 
 Jean Baptiste, 1651-1719, founder of the Chris- 
 tian Brothers. La Salle, Robert Cavelier de, 
 1635?- 87, Fr. explorer. Lasker, Eduard, 1829- 
 84, Ger. statesman. Lassalle, Ferdinand, 
 1825-64, Ger. socialist. Latimer, Hugh, 1480- 
 1555, Eng. reformer; burned. Latour d’ Au- 
 vergne, Theophile Malo Corret de, 1743-1800, 
 Fr. officer; called, by Napoleon, “The First 
 Grenadier of France.” Lauderdale, John 
 Maitland, Duke of, 1616-82, Eng. cabal min- 
 ister.' Laurens, Henry, 1724-92, Am. states- 
 man. Lavater, Johann Caspar, 1741-1801, 
 Swiss physiognomist. Lavoisier, Antoine 
 Laurent, 1743-94, Fr. chemist; founder of mod- 
 ern chemistry; guillotined by revolutionary 
 tribunal. Law, John, 1671-1729, Scot, finan- 
 cier in France; promoted the “South Sea 
 Bubble.” Lawrence, Amos, 1786-1852, Am. 
 philanthropist. Lawrence, James, 1781-1813, 
 Am. naval hero; as commander of the Chesa- 
 peake, he engaged the British frigate Shannon 
 off Boston and was killed in the action; his last 
 words were: “Don’t give up the ship.” Law- 
 rence, Sir Thomas, 1769-1830, Eng. painter. 
 Lawrence, Saint, .... -258, Rom. martyr. 
 Layard, Austen Henry, 1817-...., Eng. 
 orientalist. Lazarus, Emma, 1849-87, Am. 
 poetess. Lecky, William Edward Hartpole, 
 1838- . . . . , Eng. author. Lecouvreur, Adri- 
 enne, 1690-1730, Fr. actress. Ledru-Rollin, 
 Alexandre Auguste, 1808-74, Fr. socialist. 
 Ledyard, John, 1751-88, Am. traveler. Lee, 
 Arthur, 1740-92, Am. statesman; brother of R. 
 H. and F. L. Lee. Lee, Charles, 1775-82, Am. 
 general; native of Wales. Lee, Francis Light- 
 foot, 1734-97, Am. patriot. Lee, Henry 
 (Light-Horse Harry), 1756-1818, Am. general 
 and statesman; governor of Virginia. Lee, 
 Richard Henry, 1732-94, Am. orator and 
 patriot. Lee, Robert Edmund, 1806-70, Am. 
 general ; commander- in-chief of the Confederate 
 army; son of Henry Lee; born in Virginia; 
 graduate of West Point; chief engineer of Gen. 
 Scott’s army in Mexico; Confederate brigadier- 
 general, 1861, and appointed to the chief com- 
 mand, 1862 ; surrendered at Appomattox, April 
 9, 1865; subsequently chosen president of 
 Washington College, at Lexington, Va., where 
 he died. Leech, John, 1816-64, Eng. carica- 
 turist. Lefebvre, Francois Joseph, Duke of 
 Dantzig, 1755-1820, Fr. general. Leibnitz, 
 
128 
 
 A DICTIONARY OF BIOGRAPHY 
 
 Gottfried Wilhelm von, Baron, 1646-1716, Ger. 
 philosopher and mathematician. Leicester, 
 Robert Dudley, Earl of, 1532 ?-88, a favorite of 
 Queen Elizabeth. Leidy, Joseph, 1823-91, 
 Am. naturalist. L’Enclos, Ninon de, 1616- 
 1706, Fr. beauty. Leo I., 400?-474, Byzan- 
 tine emperor; III., 680?-741; V., ....-820; 
 VI., 865?-911. Leo I. (Saint— the Great), 
 Pope, ruling 440-61; II., 682-4; III. (Saint), 
 795-816; IV., 847-55: V., 903, reigned only two 
 months; VI., 928-9; VII., 937-9; VIII., 963-5; 
 IX., 1049-54; X. (Giovanni de Medici), 1513- 
 21; XI., 1605, died twenty-four days after his 
 accession; XII.. 1823-9; XIH. (Gioachimo 
 Pecci), born at Carpineto, in the Papal States, 
 1810, the sod of Count Ludovico Pecci; or- 
 dained a priest in 1837, and created archbishop 
 of Damietta in 1843 ; nuncio to Belgium three 
 years; cardinal, 1853; cardinal camerlengo, 
 1877 ; elected to the papacy, to succeed Pius 
 IX., February 20, 1878. Leonidas, . . . .-480 
 B.C., king of Sparta; leader of the brave three 
 hundred at Thermopylae. Leopold I. (the 
 Great), 1640-1705, emperor of Germany; II., 
 1747-92. Leopold I., 1790-1865, king of 
 
 Belgium; II., 1835- Leedo de Tejada, 
 
 Sebastian, 1827- . . . ., president of Mexico. Le 
 Sage, Alain Rene, 1668-1747, Fr. novelist. 
 Leslie, Alexander, Earl of Leven, . . . .-1661, 
 Scot, general. Lesseps, Ferdinand de, Vis- 
 count, 1805-94, Fr. engineer and diplomatist ; 
 planned the Suez Canal and the inter-oceanic 
 canal across Panama. Lessing, Gotthold Eph- 
 raim, 1729-81, Ger. author and critic; “the 
 Luther of German literature, drama and art.” 
 Leutze, Emanuel, 1816-68, Ger. historical 
 painter. Levee, Charles James, 1806-72, Ir. 
 novelist. Leverrier, Urbain J. J., 1811-77, 
 Fr. astronomer. Lewelling, Lorenzo D., 1846- 
 ...., governor of Kansas. Lewes, George 
 Henry, 1817-78, Eng. author; husband of 
 “George Eliot.” Lewis, Matthew Gregory, 
 1775-1818, Eng. novelist. Lewis, Meriwether, 
 1774-1809, Am. explorer. Leyden, Lucas van, 
 1494-1533, Dutch painter. Liebig, Justus von, 
 Baron, 1803-73, Ger. chemist. Liliuokalani, 
 1838- . . . . , queen of Hawaii. Lincoln, Abra- 
 ham, 1809-65, sixteenth president of the United 
 States; “with malice toward none, with charity 
 to all; ” born in Kentucky; removed to Indiana 
 when eight years old; captain in the Black 
 Hawk war, 1832 ; elected to the Illinois legisla- 
 ture, 1834; admitted to the bar, 1836, and re- 
 moved to Springfield, 111. ; elected to Congress 
 in 1846; Republican candidate for U. S. sena- 
 tor in 1854, his opponent being Stephen A. 
 Douglas; nominated for the presidency and 
 elected, 1860; re-elected, 1861, but assassinated 
 April 14, 1865, by John Wilkes Booth; his 
 death was universally deplored, for his wise ad- 
 
 ministration of affairs during the civil war had 
 won for him the regard of both factions of the 
 bloody controversy. Lind, Jenny (Mrs. 
 Goldschmidt), 1821-87, Sw. vocalist. Linnaeus, 
 Charles, 1707-78, Sw. botanist, and greatest 
 naturalist of modern times. Leppi, Filippo, 
 1412-69, It. painter. Lippincott, Sara Jane 
 (Grace Greenwood), 1823- . . . ., Am. authoress. 
 Liszt, Franz, Abbe, 1811-85, Hungarian 
 pianist. Littleton (or Lyttleton), Sir Thomas, 
 1420 ?-81, Eng. jurist. Liverpool, Robert B. 
 J., Earl of, 1770-1828, Eng. statesman. Liv- 
 ingston, Edward, 1764-1836, Am. jurist. Liv- 
 ingstone, David, 1817-73, Scot, explorer in 
 Africa. Livy (Titus Livius), 59 B.C.-17 A.D., 
 Rom. historian. Locke, John, 1632-1704, Eng. 
 philosopher; founded the sensational school of 
 philosophy, claiming that all knowledge comes 
 through the senses. Lockhart, John Gibson, 
 1794-1854, Scot, author. Lodge, Henry Cabot, 
 1850- . . . . , Am. author. Logan (Tah-gah-jute), 
 1725 ?-80, Am. Indian chief. Logan, Benjamin, 
 1742?-1862, Kentucky pioneer. Logan, John 
 Alexander, 1826-87, Am. general and states- 
 man. Lola Montez, 1820-61, Creole ballot 
 dancer. Long, Roger, 1680?-1770, Eng. 
 astronomer. Longfellow, Henry Wadsworth, 
 1807-82, Am. poet. Longinus, fl. 3d century, 
 Gr. philosopher. Longstreet, James, 1821- 
 Confederate general. Lorne, John 
 George Edward Henry Sutherland Campbell, 
 Marquis of, 1845- . . , gov.-gen. Canada, 1878-83. 
 Lorraine, Charles IV., Duke of, 1604-79, Ger. 
 general; V., 1643-90. Lossing, Benson John, 
 1813-91, Am. historian. Loti, Pierre, see 
 Viaud. Louis I. (le Debonnair), 778-840, 
 emperor of the West and king of France; 
 divided the empire among his sons; VI. (the 
 Fat), 1078?-1137, king of France; IX. (Saint), 
 1215-70, led a large army against the Saracens 
 in 1248; defeated and taken prisoner in Egypt, 
 but effected his ransom ; led another crusade in 
 1270, but died the same year near Tunis; a wise 
 ruler, and noted for many virtues; XI., 1423- 
 83, established post-office; XII., 1462-1515; 
 XIII., 1601-43: XIV. (le Grand), 1638-1715 
 (“I am the state”); XV., 1710-74; XVI., 
 1754-93, guillotined; XVII. (Dauphin). 1785- 
 95; XVIII. (Monsieur), 1755-1824. Louis I., 
 1786-1868, king of Bavaria. Louis TV. (the 
 Bavarian), 1285?-1345, Ger. emperor. Louis 
 Philippe, 1773-1850, “the citizen king” of 
 France; abdicated, 1848. Louvois, Francois 
 Michel Letellier de, Marquis, 1641-91, Fr. 
 statesman; caused revocation of the edict of 
 Nantes. Lover, Samuel, 1797-1868, Ir. novelist. 
 Lowell, James Russell, 1819-91, Am. poet and 
 critic. Lowell, John, 1799-1836, Am. states- 
 man. Loyola, Ignatius de (Saint Ignatius), 
 1491-1566, Spanish founder of the Society of 
 
A DICTIONARY OF BIOGRAPHY 
 
 129 
 
 Jesus, or Jesuits; entered the army at an early 
 age; crippled by a wound in 1520, he turned 
 his attention to religion; made a pilgrimage to 
 Jerusalem in 1523, and subsequently studied 
 at the University of Paris, where he met Francis 
 Xavier and James Lainez, in conjunction with 
 whom, in 1543, he formed the society which has 
 since become so celebrated. Loyson, Charles 
 (Pere Hyacinthe), 1827- . . . ., Fr. reformer and 
 
 ex-Carmelite. Lubbock, Sir John, 1834- 
 
 Eng. naturalist and statesman. Lucanus, 
 Marcus Annaeus, 38-65, Rom. epic poet. Lucca, 
 Pauline, 1842- . . . . , Ger. vocalist. Lucian, 
 120?-. . Gr. satirist. Lucilius, Caius, 148?- 
 100 ? B.C., Rom. satiric poet. Lucretius (Titus 
 Lucretius Carus), 95-.... B.C., Latin poet; 
 greatest didactic poet and most profound of 
 Latin authors. Lucullus, Lucius Licinius, 
 110-57 B.C., Rom. general. Luthee, Martin, 
 1483-1546, leader of the Protestant Reformation; 
 born at Eisleben, Germany, the son of a miner; 
 educated at the University of Erfurt, and in 
 1505 entered the Augustine convent at that 
 place; ordained a priest, 1507 ; became professor 
 of philosophy at Wittenberg, 1508; visited 
 Rome, 1510; denounced the sale of indulgences, 
 1517; and became involved in numerous con- 
 troversies; cited to appear before Leo X., he 
 refused to comply ; burned the papal bull con- 
 taining an order to destroy certain of his works, 
 and denied the authority of the pope; excom- 
 municated; enjoyed the support of the elector 
 of Saxony; attended the Diet of Worms, con- 
 vened for his trial, in 1521; laid aside his 
 monastic dress in 1524, and married Catherine 
 von Bora, an ex-nun, in 1525; enjoyed, during 
 the latter part of his life, the greatest distinction 
 from the princes of Germany. Luther completed, 
 in 1522, his translation of the New Testament, 
 and in 1534 that of the Old Testament; the 
 central point of his theology is justification by 
 faith. Luxembourg, Francois Henri de Mont- 
 morenci de, 1628-95, marshal of France. 
 Lycurgus, fl. 850 B.C., Spartan law-giver. 
 Lyell, Sir George, 1797-1875, Scot, geologist. 
 Lyndhurst, John Singleton Copley, Lord, 
 1772-1863, lord chancellor of England; born in 
 Boston, Mass. Lyon, Nathaniel, 1819-61, Am. 
 general. Lysander, .... -395 B.C., Spartan 
 general. Lysias, 458-378 B.C., Athenian orator. 
 Lysimachus, 355?-281 B.C., king of Thrace. 
 Lysippus, fl. 330 B.C., Gr. sculptor. Lytton, 
 see Bulwer. 
 
 ACAULAY, Thomas Babington, Baron, 
 1800-59, Eng. critic, poet and essayist. 
 Macbeth, ....-1056?, king of Scotland. 
 McCarthy, Justin, 1830- . . . . , Ir. writer and 
 Home Rule leader in Parliament. Macchiavelli, 
 Nicolo di Bernardo dei, 1469-1527, It. statesman 
 
 8 
 
 and author; among his numerous writings are 
 his “History of Florence” and “The Prince,” 
 the latter of which (not intended for publica- 
 tion, but for the private perusal of the Medici ) 
 has rendered the name Macchiavelli the syno- 
 nym of perfidy. McClellan, George Brinton, 
 1826-85, Am. general; born in Philadelphia; 
 graduate of West Point; served in the Mexican 
 war, and in 1855 served on a commission sent 
 by the government to make observations on the 
 Crimean war; became chief engineer of the 
 Illinois Central railroad in 1857; re-entered the 
 army, 1861, taking command of the Federal 
 troops in Western Virginia, and gained the 
 victories of Rich Mountain and Cheat River; 
 November, 1861, became commanier of the 
 armies of the United States; gained a victory at 
 Fair Oaks, 1862, but was forced to relinquish 
 the plan of reducing Richmond; superseded by 
 Gen. Pope, but recalled, and defeated the Con- 
 federates under Lee at Antietam; relieved of 
 command about six weeks later; Democratic 
 candidate for the presidency in 1864, and after- 
 ward elected governor of New Jersey. McCon- 
 nell, William J., 1839- . . . . , governor of Idaho. 
 McCormick, Cyrus Hall, 1809-84, Am. inventor 
 of reaping-machine. McCosh, James, 1811- 
 1894, Scot, theologian in Am. McCulloch, 
 Hugh, 1808- . . . ., Am, financier and secretary 
 of the treasury. Macdonald, Flora, 1720-90, 
 Scot, heroine; saved the life of “the Young 
 Pretender.” Macdonald, George, 1824-...., 
 Scot, poet and novelist. Macdonald, Sir John 
 A., 1814-91, Canadian premier. Machiavelli, 
 see Macchiavelli. McCloskey, John, 1810- 
 85, first Am. cardinal. McDowell, Irvin, 
 1818-85, Am. general. McGlynn, Edward 
 (Father McGlynn), 1837- . . . ., Am. clergyman 
 and reformer. McKinley, William, Jr., 1844- 
 ...., Am. politician. Mackenzie, Morrell, 
 Sir, 1837-92, Eng. physician. MacMahon, 
 Marie Edme Patrice Maurice de, Due de 
 Magenta, 1808-93, marshal of France and presi- 
 dent of the Fr. republic. MacPherson, James, 
 1737-96, Scot. poet. MacPherson, James 
 Birdseye, 1828-64, Am. general. Macready, 
 William Charles, 1793-1873, Eng. tragedian. 
 Madison, James, 1751-1836, fourth president 
 of the United States; born in Virginia ; member 
 of the Virginia legislature and delegate to the 
 convention of 1787 ; joint author with Jay and 
 Hamilton of the Federalist ; Congress, 1789-97; 
 secretary of state, 1801-9; president, 1809-17. 
 Magellan, Fernando, 1470-1521, Port, naviga- 
 tor. Magee, William C., 1822-91, primate of 
 England. Mahmood, Abool-Kasim-Yemeen-ed- 
 Dowlah, 967-1030, Mohammedan conqueror. 
 Mahomet, see Mohammed. Mahoney, Francis 
 (Father Prout), 1804-66, Ir. journalist. Main- 
 tenon, Francoise d’Aubigne de, Marquise, 
 
130 
 
 A DICTIONARY OF BIOGRAPHY 
 
 1635-1719, consort of Louis XIV. Malibran, 
 Marie Felicita ( nee Garcia ), 1808-36, Fr. vocalist 
 and actress. Malthus, Thomas Robert, 1766- 
 1834, Eng. writer on political economy. 
 Mandeville, Sir John, 1300-72, Eng. traveler. 
 Manfred. 1234-66, king of Naples. Manning, 
 Henry Edward, 1808-92, Eng. Catholic prelate 
 and author; united with the Roman Catholic 
 church in 1851; archbishop of Westminster, 
 1865; cardinal, 1877. Mansfeld, Ernst von, 
 Count, 1585-1626, Ger. general. Mansfield, 
 William Murray, Earl of. 1704-93, Br. jurist. 
 Mantegna, Andrea, 1431-1506, It. painter. 
 Manteuffel, Edwin Hans Carl von, Baron, 
 1800-83, Prussian field-marshal. Manuel I. 
 Comnenus, 1120 ?-80, Byzantine emperor: II. 
 Palseologus, 1348-1425. Manutils, Aldus, 
 1449 ?-1515, Venetian printer. Manutius, Aldus, 
 1547-97, Venetian printer and author. Marat, 
 Jean Paul, 1744-93, Fr. Jacobin demagogue, 
 assassinated by Charlotte Corday. Marcellus, 
 Marcus Claudius, 268?-208 B.C., Rom. consul. 
 Margaret (Semiramis of the North), 1353- 
 1412, queen of Norway, Sweden and Denmark. 
 Margaret of Anjou, 1429-82, queen of Henry 
 VI. of England. Margaret of Angoulkme, 
 1492-1549, queen of Navarre and author. 
 Margaret of Austria, 1480-1530, regent of the 
 Netherlands. Margaret of Valois, 1553-1615, 
 queen of France. Margaret, Saint, 1046-93, 
 queen of Scotland. Margaret, Saint, 
 
 275, virgin of Antioch; martyr. Marta 
 Christina, 1806-78, queen dowager of Spain. 
 Maria II. da Gloria, 1819-53, queen of 
 Portugal. Maria de’ Medici, 1573-1642, queen 
 of France. Maria Louisa, 1791-1847, empress 
 of France. Maria Theresa, 1717-80, empress 
 of Austria and queen of Hungary and Bohemia. 
 Marie Antoinette, 1755-93, wife of Louis 
 XVI. of France; guillotined. Mario, Giuseppe, 
 Marquis di Candia, 1810-83, It. singer. Marion, 
 Francis, 1732-95, Am. Revolutionary general. 
 Mariotte, Edme, 1620-84, Fr. physicist. 
 Marius, Caius, 157-86 B.C., Rom. general and 
 consul. Markham, Henry H., 1840-...., 
 governor of California. Marlborough, John 
 Churchill, Duke of, 1650-1722, Eng. commander; 
 commanded the English forces in the Nether- 
 lands, 1689; commanded in Ireland, 1690; 
 accused of treason, deposed and confined in the 
 Tower, 1692; reinstated, 1696; commanded the 
 allied armies in Holland, 1702; won the battle 
 of Blenheim, 1704; Ramifies, 1706; Oudenarde, 
 1708; Malplaquet, 1709. Marlowe. Christo- 
 pher, 1564-93, Eng. dramatist. Marmont, 
 Auguste Frederic Louis Viesse de, Duke of 
 Ragusa, 1774-1852, Fr. marshal. Marquette, 
 Jacques, 1637-75, Fr. missionary and dis- 
 coverer; explored the Mississippi. Marrtatt, 
 Frederic, 1792-1848, Eng. novelist and naval 
 
 officer. Marshall, John, 1755-1835. Am. jurist 
 and statesman; chief justice of the United 
 States. Martialis, Marcus Valerius, 43-104,. 
 Latin poet. Martel, Charles, Duke of Aus- 
 trasia (the Hammer), 694-741, conquered the 
 Saracens in the great battle of Tours, or 
 Poictiers, 732. Martineau, Harriet, 1802-76, 
 Eng. writer. Martinez Campos, Arsenio, 1834- 
 . . . . , Sp. general and statesman. Marvel, Ik, 
 pen name of Donald G. Mitchell. Marx, Karl, 
 1818-83, Ger. socialist. Mart I. (bloody 
 Mary), 1516-58, queen of England; married 
 Philip II. of Spain; persecuted the Protestants; 
 H., 1662-94, wife of William III. Mary 
 Stuart, 1542-87, queen of Scots; daughter of 
 James V. and Mary of Guise; educated 
 in France, where she was married to the 
 Dauphin in 1558, who the following year 
 ascended the French throne as Francis II., but 
 died childless, 1560; invited to the throne of 
 Scotland, and married her cousin, Lord Darnley ; 
 suppressed, 1565, a revolt of the Protestants 
 instigated by Queen Elizabeth; joined, 1566, a 
 league to extirpate heresy, and, wearying of 
 the arrogance and dissoluteness of Lord 
 Darnley, bestowed her confidence on David 
 Rizzio, an Italian musician, whose murder was 
 instigated the same year by Mary’s jealous 
 husband; Lord Darnley was killed in 1567, and 
 Queen Mary married the Earl of Bothwell the 
 same year; public sentiment in Scotland against 
 her became so intense that she was compelled to 
 fly to England, where she was finally beheaded 
 on an unproven charge of conspiracy. Masani- 
 ello, 1620-47, Neapolitan insurgent leader. 
 Mason, James M., 1797-1871, Am. statesman. 
 Massasoit, 1580?-1661, sachem of the Wam- 
 panoags. Massena, Andre, Prince of Essling, 
 1758-1817, Fr. marshal. Massinger, Philip, 
 1584-1640, Eng. dramatist. Mather, Cotton, 
 1663-1728, Am. divine and writer, notorious for 
 his persecution of witchcraft. Mathew, Theo- 
 bald (Father Mathew), 1790-1856, Ir. Catholic 
 priest, called “the Apostle of Temperance.” 
 Matthews, Brander, 1852- . . . . , Am. author. 
 Matthews, Claude, 1845- . . . . , governor of 
 Indiana. Maupassant, de, Henri R. A. G., 
 1850-93, Fr. novelist. Maurice, 1521-53, 
 elector of Saxony; Ger. general and Protestant 
 leader. Maurice of Nassau, 1567-1625, Dutch 
 warrior; prince of Orange. Maximilian I., 
 1459-1519, emperor of Germany. Maximilian 
 (Ferdinand Maximilian Joseph), 1832-67, arch- 
 duke of Austria and emperor of Mexico; execute 
 by the Mexicans. Mazarin. Giulio, Cardinal, 
 1602-61, Fr. prime minister. Mazeppa, Ivan 
 Stepanovitch, 1644-1709, Polish nobleman and 
 hetman of the Cossacks : hero of Byron’s poem. 
 Mazzini, Giuseppe, 1807-72, It. patriot. Meade, 
 George Gordon, 1815-72, Am. general; won the 
 
A DICTIONARY OF BIOGRAPHY 
 
 131 
 
 battle of Gettysburg. Medici, Alessandro de’, 
 1510-37, first duke of Florence; assassinated. 
 Medici, Cosimo de’ (the Elder), 1389-1464, 
 chief of the Florentine republic. Medici, 
 Cosimo de’ (the Great), 1519-74, first grand 
 duke of Tuscany. Medici, Lorenzo de’ (the 
 Magnificent), 1448-92, prince of Florence; 
 scholar and patron of literature and art. 
 Mehemet Adi, 1769-1849, viceroy of Egypt. 
 Meissonier, Jean Louis Ernest, 1812-91, Fr. 
 painter. Melanchthon, Philip, 1497-1560, 
 Ger. reformer; leader of the Reformation 
 after Luther’s death. Melikoff, Loris, 
 1824-88, Russian general. Melville, Andrew, 
 1545-1622, Scot, religious reformer. Men- 
 delssohn-Bartholdy, Felix, 1809-47, Ger. 
 composer. Menelek, emperor (or negus) 
 of Abyssinia; proclaimed March 12, 1889. 
 Menno Symons (Menno Simonis), 1496-1561, 
 Frieslandic founder of the Mennonites. Mer- 
 cadante, Saverio, 1797-1870, It. composer. 
 Meredith, Owen, pen name of Lord E. R. Lyt- 
 ton. Merimee, Prosper, 1803-70, Fr. novelist. 
 Mesmer, Friedrich Anton, 1733-1815, Ger. dis- 
 coverer of “ mesmerism.” Metellus, Quintus 
 Csecilius, fl. 100 B.C., Rom. general. Metter- 
 nich, Clemens Wenzel Nepomuk Lothar von, 
 1775-1859, Austrian statesman. Meyerbeer, 
 Giacomo (Jakob Meyer-Beer), 1794-1864, Ger. 
 composer. Michael Angelo (Michelangelo 
 Buonarottf), 1475-1564, It. painter, sculptor, 
 architect and poet; “the Dante of the arts;” 
 patronized by Lorenzo the Magnificent ; invited 
 to Rome by Pope Julius II., where he designed 
 the church of St. Peter; became architect of 
 that magnificent structure in 1546, and devoted 
 the rest of his life almost exclusively to its 
 completion. Mifflin, Thomas, 1744-1800, Am. 
 patriot; president of Continental Congress. 
 Miles, Nelson A., 1839-...., Am. general. 
 Mill, James, 1773-1830, Scot, historian and 
 writer. Mill, John Stuart, 1806-73, Eng. 
 philosopher and political economist. Millais, 
 John Everett, 1829- . . . . , Eng. painter. Miller, 
 Hugh, 1802-56, Scot, geologist. Miller, 
 Joaquin (Cincinnatus Iliner Miller), 1841- . . . ., 
 Am. poet. Millet, Jean Francois, 1819 ?-75, 
 Fr. painter. Mills, Clark, 1815-83, Am. 
 sculptor. Miltiades, fi. 500 B.C., Athenian, 
 commander; gained the great victory of Mara- 
 thon. Milton, John, 1608-74, poet of the 
 Puirtans; educated at Cambridge; passed 
 several years in travel; advocated the popular 
 party, opposing prelacy and the established 
 church; wrote many political and controversial 
 works in prose; was appointed in 1648 Latin 
 secretary of the Council of State; in 1654 he 
 had become entirely blind; his “Paradise 
 Lost ” was completed in 1655, and sold for <£10, 
 half of which was not to be paid until after the 
 
 sale of 1,300 copies. Minie, Claude Etienne, 
 1810-79, Fr. inventor (Minie rifle). Mirabeau, 
 Honore Gabriel deRiquetti de, Comte, 1749-91, 
 Fr. orator and statesman; entered the army in 
 1776; exiled and imprisoned for debt; separat- 
 ing from his wife, he eloped with a young 
 woman in 1776, for which offense he was con- 
 demned to death; escaped, however, with four 
 years’ imprisonment; led a wandering life for 
 several years, engaging in numerous intrigues; 
 sent to Berlin on a secret mission in 1786, and 
 elected to the States-General in 1789, and later 
 to the National Assembly, of which he became 
 president in 1791. Mir Khodudal, khan of 
 Baluchistan; succeeded, 1857. Mitchell, 
 Ormsby Macknight, 1810-62, Am. general and 
 astronomer. Mitchell, Donald Grant (Ik 
 Marvel), 1822- . . . . , American author. Mitch- 
 ell, Henry L., 1831*. . . ., governor of Florida. 
 Mitchell, Margaret Julia (Maggie), 1832- 
 . . . . , Am. actress. Mitford, Mary Russell, 
 1886-1855, Am. authoress. Mitford, William, 
 1744-1827, Eng. historian. Mitiiridates VI. 
 (the Great), 132-63 B.C., king of Pontus. 
 Modjeska, Helena, 1843?-. . . ., Polish actress. 
 Mohammed (or Mahomet), 569- . . . ., conqueror 
 and prophet, and founder of the Moslem reli- 
 gion, which threatened to subdue the Christian 
 world; pretended, at the age of forty, to have 
 received a revelation from Allah, and thence- 
 forth devoted himself to the propagation of his 
 new religion ; previous to this time he had been 
 an idolator; his new faith, which included the 
 unity of God, was rejected at Mecca, where a 
 conspiracy was formed against him, but was 
 warmly embraced in Medina, to which place the 
 prophet fled in 622 ; from this flight, called the 
 Hegira, the Mussulmans compute their time; 
 after this event, Mohammed propagated the 
 faith of Islam by the sword, gaining numerous 
 victories, and spreading his religion over a large 
 portion of Western Asia. Mohammed II. (the 
 Victorious), 1430-81, Turkish sultan; III., 
 1642-92. Moliere (Jean Baptiste Poquelin), 
 1622-73, Fr. dramatist and actor; the French 
 Shakespeare. Moltke, Carl Bernhard Hell- 
 muth von, Count, 1800-91, s commander of the 
 German armies in the Franco-German war, and 
 designed the entire campaign. Mommsen, 
 Christian Matthias Theodor, 1817-...., Ger. 
 historian. Monk, George, Duke of Albemarle, 
 1608-70, Eng. general; restored the monarchy. 
 Monmouth, James Scott, Duke of, 1649 ?-85, 
 natural son of Charles II.; rebelled, but was 
 defeated and executed. Monroe, James, 1758- 
 1831, fifth president; born in Virginia; captain 
 in the war of 1812; studied law under Jeffer- 
 son; Congress, 1783; opposed the Constitution; 
 governor of Virginia, 1799; envoy extraordinary 
 to France, 1802; re-elected governor, 1811; 
 
132 
 
 A DICTIONARY OF BIOGRAPHY 
 
 appointed secretary of state same year by 
 Madison ; elected president, 1816, and re-elected 
 1820. Montague, Lady Mary Wortley, 1690- 
 1762, Eng. authoress. Montaigne, Michel 
 Eyquem de, 1533-92, Fr. philosopher and 
 essayist; originator of the modern essay; his 
 “Essays” have been called “the breviary of 
 freethinkers.” It is claimed by some scholars 
 that Montaigne’s name on the title page of the 
 “Essays” was but a cover for Francis Bacon or 
 his brother. Montalembert, Charles Forbes 
 de, Comte, 1810-70, Fr. publicist. Montcalm, 
 Louis J. de St. Veran, Marquis of, 1712-59, Fr. 
 commander in Canada. Monteeiore, Moses, 
 Sir, 1786-1885, Eng. Jewish philanthropist. 
 Montesquieu, Charles de Secondat, Baron de, 
 1689-1755, Fr. jurist and philosopher; his 
 “ Esprit des Lois ” is the first philosophy of 
 history. Montezuma II., 1480?-1520, last 
 Aztec emperor of Mexico. Montfort, Simon 
 de, 1150?-1218, Norman crusader. Montfort, 
 Simon de, Earl of Leicester, 1200 ?-65, son of 
 preceding; led the barons against Henry III. 
 Montgolfier, Jacques Etienne (1745-99) and 
 Joseph Michel (1740-1810), Fr. mechanicians; 
 invented air-balloon. Montgomery, James, 
 1771-1854, Scot. poet. Montgomery, Richard, 
 1736-75, Am. general. Montgomery, Robert, 
 1807-55, Eng. poet. Montmorency, Anne de, 
 Due, 1493-1567, Fr. constable. Montmorency, 
 Henri de, Due, 1534-1614, constable of France. 
 Montrose, James Graham, Marquis of, 1612-50, 
 Scot, general; executed. Moody, Dwight 
 Lyman, 1837-...., Am. evangelist. Moore, 
 Sir John, 1761-1809, Br. general; fell at 
 Corunna. Moore, Thomas, 1779-1852, Ir. poet. 
 Morales, Luis, 1509-86, Sp. painter. Moran, 
 Thomas, 1837- . . . . , Am. artist. More, Hannah, 
 1745-1833, Eng. authoress. More, Sir Thomas, 
 1480-1535, Eng. statesman and philosopher; 
 educated at Oxford; entered Parliament, 1504; 
 produced “History of Richard III.,” 1513; 
 “Utopia,” 1516; became a great favorite of 
 Henry VIII., who made him lord chancellor in 
 1530; being an ardent Catholic, he refused to 
 sanction the divorce of Queen Catherine and 
 resigned his office in 1532; imprisoned in 1534 
 for declining to take an oath acknowledging the 
 validity of the king’s marriage to Anne Boleyn, 
 and executed the following year for denying the 
 king’s supremacy as head of the church. 
 Moreau, Jean Victor, 1763-1813, Fr. general. 
 Morelos, Jose Maria, 1780-1815, Mexican 
 revolutionist. Morgan, John Hunt, 1825-63, 
 Confederate cavalry officer and major-general. 
 Morley, John, 1838- . . . . , Eng. statesman. 
 Mornay, Philippe de, Seigneur du Plessis-Marly, 
 1549 1623, Fr. Protestant statesman. Morris, 
 George P., 1802-64, Am. journalist and poet. 
 
 Morris, Gouverneur, 1752-1816, Am. states- 
 man. Morris, Lewis, 1834- . . . . , Eng. poet. 
 Morris, Luzen B., 1827-...., governor of 
 Connecticut. Morris, Robert, 1734-1806, Am. 
 statesman and financier. Morris, William, 
 1834- . . . . , Eng. poet. Morse, Samuel Finley 
 Breese, 1791-1872, Am. inventor of the magnetic 
 telegraph; graduate of Yale College; studied 
 painting in England, returning to America in 
 1832 : constructed small recording electric tele- 
 graph in 1835 ; finally obtained aid from Con- 
 gress in 1843, and constructed a line between 
 Washington and Baltimore in 1844. Mortimer, 
 Roger, Earl of March, 1287 ?-1330, favorite of 
 Isabella of England; executed. Morton, James 
 Douglas, Earl of, 1530-81, regent of Scotland; 
 executed as accessory to Darnley’s murder. 
 Morton (or Moreton), John, 1410-1500, Eng. 
 prelate. Morton, J. Sterling, 1832- . . . ., sec- 
 retary of agriculture. Morton, Levi Parsons, 
 1824- . . . . , Am. banker and vice-president. 
 Morton, Oliver Perry, 1823-77, Am. statesman. 
 Moscheles, Ignaz, 1794-1870, Ger. pianist and 
 composer. Moses, 1570-1450 B.C., Hebrew 
 law- giver; led the Israelites out of Egypt. 
 Motley, John Lothrop, 1814-77, Am. diploma- 
 tist and historian. Mott, Lucretia ( nee Coffin ) , 
 1793-1880, Am. social reformer. Mott, Val- 
 entine, 1785-1865, Am. surgeon. Moultrie, 
 William, 1731-1805, Am. Revolutionary general. 
 Mozart, Johann Chrysostomus Wolfgang 
 Amadeus, 1756-1791, Ger. composer; composed 
 short pieces at the age of six, and at seven gave 
 concerts in Paris and London ; distinguished for 
 the universality of his genius ; he gave artistic 
 form to opera. Muhlenberg, Henry Melchior, 
 1711-87, founder of the German Lutheran 
 church in America. Muhlenberg, John Peter 
 Gabriel, 1746-1807, Am. general. Mukthar 
 Pasha, Ghazi Ahmed, 1837- . . . . , Turkish gen- 
 eral and statesman. Mulhall, Michael G., 
 1836-...., Eng. author. Muller, Friedrich 
 Maximilian (Max Muller), 1823-...., Ger. 
 scholar and writer in England. Muloch, Dinah 
 Maria, see Craik. Munchausen, Hieronymus 
 Karl Friedrich von, Baron, 1720-97, Ger. soldier 
 and romancist. Munkaczy, Mikhail, 1844- . . . . , 
 Hungarian painter. Munzer, Thomas, . . . . - 
 1526, Ger. Anabaptist fanatic. Murat, Joachim, 
 1771-1815, Fr. marshal and king of Italy. 
 Murillo, Bartolom^ Esteban, 1618-82, Sp. 
 painter; excelled as a colorist and regarded as 
 the greatest of the Spanish school. Murray 
 (or Moray), James Stuart, Earl of, 1533-70, 
 regent of Scotland; opponent of Mary Stuart; 
 assassinated. Murray, Lindley, 1745-1826, 
 Am. grammarian. Murphy, Nathan O., 1849- 
 . . . . , governor of Arizona. Musset, Louis 
 Charles Alfred de, 1810-57, Fr. poet. 
 
A DICTIONARY OF BIOGRAPHY 
 
 133 
 
 N ADIR SHAH (Kouli Khan), 1688-1747, 
 king of Persia.. Nana-Sahib, 1821-59?, 
 leader of Sepoy mutiny. Napieb, Sir Charles 
 James, 1782-1853, Eng. general in India. 
 Napieb, Sir Charles John, 1786-1860, Br. 
 admiral. Napieb, John, 1550-1614, Scot, mathe- 
 matician. Napieb, Sir William Francis Patrick, 
 1785-1860, Br. general and writer. Napieb of 
 Magdala, Robert Cornelis Napier, Baron, 1810- 
 76, Br. general. Napoleon, see Bonaparte. 
 Nasby, Petroleum V., pen name of D. R. Locke. 
 Nash, Richard (Beau Nash), 1674-1761, Eng. 
 fOp. Nase-ed-Din, 1829- . . . . , shah of Persia. 
 Nast Thomas, 1840-...., Ger.-Am. carrica- 
 turist. Nebuchadnezzae, . . . .-561 B.C. Chal- 
 dean king of Babylon; conquered Jerusalem, 
 Tyre and Egypt. Neckee, Jacques, 1732- 
 1804, Fr. statesman and financier; father 
 of Mme. de Stael. Neilson, Adelaide, 1853- 
 81, Am. actress. Nelson, Horatio, Viscount, 
 1758-1805, the greatest of Britain’s admirals; 
 entered the navy at 13; post-captain, 1779; 
 rear-admiral, 1797, his promotion having 
 been earned by his share in the victory of St. 
 Vincent ; lost his right arm in an unsuccessful 
 attack on Teneriffe ; won the battle of the Nile 
 in 1798, for which he was raised to the peerage 
 as Baron Nelson of the Nile; became separated 
 from his wife, owing to an infatuation with 
 Lady Hamilton, which lasted until his death; 
 created a viscount for the victory of the Baltic, 
 where, being second in command, he disobeyed 
 the orders directing him to retreat; fell at 
 Trafalgar, where his fleet gained a decisive 
 victory over the French and Spanish; his last 
 words, “ Thank God, I have done my duty.” 
 Nelson, Knute, 1843- . . . . , governor of Minn. 
 Nepos, Cornelius, fl. 5 B.C., Rom. historian. 
 Nebi, Filippo de, Saint (St. Philip Neri), 1515- 
 95, It. founder of the “ Priests of the Oratory.” 
 Neeo, Lucius Domitius, 37-68, Rom. emperor. 
 Nebva, Marcus Cocceius, 32-98, Rom. emperor. 
 Nesseleode, Charles Robert von. Count, 1780- 
 1862, Russian diplomatist. Nestoeius, 
 
 440?, Syrian prelate; founder of the Nestorian 
 schism. Newman, John Henry, Cardinal, 1801- 
 90, Eng. theologian; recognized leader of the 
 High Church party until 1845, when he became 
 a Catholic; appointed rector of Catholic Uni- 
 versity at Dublin, 1854, and made a cardinal by 
 Pope Leo XIII. in 1879. Newton, Sir Isaac, 
 1642-1727, Eng. philosopher; the son of a 
 farmer; graduated at Cambridge, 1665, about 
 which time he invented the “ method of 
 fluxions” and discovered the laws of gravitation; 
 discovered, 1668, that light is not homogeneous, 
 but consists of rays of different refrangibility. 
 Ney, Michel, Duke of Echlingen and Prince of 
 the Moskwa, 1796-1815, Fr. marshal; the son 
 of a cooper ; entered the army at 18 as a private, 
 
 and was gradually promoted; Napoleon called 
 him “ the bravest of the brave,” and his titles 
 were conferred upon him for his services at 
 Echlingen, in 1805, and his victory at the 
 battle of Borodino; commanded the rear guard 
 in the retreat from Moscow; defeated by Berna- 
 dotte, at Dennewitz, 1813; submitted to Louis 
 XVIII. upon the abdication of Napoleon, against 
 whom he was sent with an army in 1815, but 
 united his army with that of his old commander; 
 had five horses shot under him at Waterloo, 
 where he fought with his usual valor; was cap- 
 tured soon after, and executed on a charge of 
 treason. Nicholas I., pope, ruling 858-67 ; II., 
 1059-61; III., 1277-80; IV., 1288-92; V., 1447- 
 55. Nicholas I., 1796-1855, emperor of Rus- 
 sia. Niebuhe, Barthold Georg, 1776-1831, 
 Ger. historian. Nicot, Jean, 1530-1600, Fr. 
 scholar; introduced tobacco. Nightingale, 
 Florence, 1820- . . . . , Eng. philanthropist. Nils- 
 son, Christine (Countess de Miranda), 1843- 
 . . . . , Sw. vocalist. Noailles, Adrian M., Duke 
 of, 1678-1766, Fr. general. Noedau, Max, 
 1849- . . . . , Austrian author. Nobdenskjold, 
 Adolf Erik, 1832- . . . . , Sw. explorer. Nobd- 
 hoff, Charles, 1830- . . . . , Am. author and 
 journalist. Noeth, Christopher, see Wilson, 
 John. Noeth, Frederick, Lord, 1732-92, Eng. 
 statesman. Noethcote, Sir Stafford Henry, 
 1818-87, Eng. statesman. Noethebn, William 
 J., 1835- . ..., governor of Georgia. Noeton, 
 Caroline Elizabeth Sarah ( nee Sheridan), 1808- 
 77, Eng. authoress. Noeton, Seymour Francis, 
 1841-...., Am. writer and reformer; “Ten 
 Men of Money Island.” Nosteadamus (Michel 
 de Notredame), 1503-66, Fr. astrologer. Not- 
 tingham, Heneage Finch, first Earl of, 1621-82, 
 Eng. jurist and statesman. Novalis (Friedrich 
 von Hardenberg), 1772-1801, Ger. author. 
 Novello, Vincent, 1771-1861, Eng. composer. 
 Noyes, George Rapall, 1798-1868, Am. theolo- 
 gian. Noyes, John Humphrey, 1811-86, Am. 
 communist. Nunez, Rafael, 1834- . presi- 
 dent of Colombia. 
 
 ATES, Titus, 1620-1705, Eng. informer; 
 contriver of the “ Popish Plot.” Obeb- 
 lin, Jean Frederic, 1740-1816, Fr.-Ger. reformer 
 and philanthropist. O’Beien, William, 1852- 
 . . . . , Ir. political leader. O’Beien, William 
 Smith, 1803-64, Ir. political agitator. O’Con- 
 nell, Daniel, 1775-1847, Ir. patriot and orator; 
 advocated Catholic emancipation, but opposed 
 resort to arms; elected to Parliament, 1828, but 
 not allowed to take his seat until 1829, when the 
 bill for Catholic emancipation was passed ; gave 
 up his law practice and gave his entire attention 
 to public duties; began advocating the repeal 
 of the union in 1840; was convicted in 1844 on 
 a charge of treason, but sentence was reversed 
 
134 
 
 A DICTIONARY OR BIOGRAPHY 
 
 by the House of Lords. O’Conor, Charles, 
 1804-84, Am. lawyer. Occam, William of (the 
 Invincible Doctor), 1280?-1347, Eng. theolo- 
 gian. Odoacer, . . . .-493, Gothic king of Italy; 
 executed. O’Donnell, Leopold, Count of 
 Lueena, Duke of Tetuan, 1809-67, Sp. general 
 and statesman. Oehlenschlager, Adam Gott- 
 lob, 1779-1850, Danish poet. Oersted, Hans 
 Christian, 1777-1851, Danish natural philoso- 
 pher; founder of the science of electro-mag- 
 netism. Offenbach, Jacques, 1819-80, Ger.- 
 Fr. composer. Oglesby, Richard J., 1824- . . . . , 
 Am. statesman. Oglethorpe, James Edward, 
 1698-1785, Eng. general; colonized Georgia. 
 Ohnet, Georges, 1848- . . . . , Fr. novelist. Old- 
 castle, Sir John, Lord Cobham, 1360-1407, 
 Eng. reformer. Oldfield, Anne, 1783-1730, 
 Eng. actress. Oliphant, Margaret, 1818- . . . ., 
 Eng. novelist. Ollendorf, Henri Godefroy, 
 1803-65, Ger. educator. Ollivier, Olivier 
 Emilie, 1825-...., Fr. statesman. Olney, 
 Richard, 1845- . . . ., attorney- general. OmarI., 
 581-644, Arabian caliph ; conquered Jerusalem. 
 Omar Khayyam, . ... -1 123, Persian poet. Omar 
 Pasha (Michael Lattas), 1806-71, Turkish com- 
 mander in the Crimean war. O’Meara, Barry 
 Edward, 1780-1836, Ir. physician and author. 
 Opie, Mrs. Amelia, 1769-1853, Eng. authoress. 
 Optic, Oliver, pen name of Wm. T. Adams. 
 Orange, William, Prince of (the Silent), 1553- 
 84, founder of the Dutch republic ; leader of the 
 insurrection which broke out when it was 
 attempted to introduce the Inquisition into the 
 Netherlands; assassinated. O’Reilly, John 
 Boyle, 1844-91, Ir.-Am. poet and journalist. 
 O’Reilly, Miles, see Halpine. Origen, 186?- 
 253, Gr. theologian and preacher; endeavored 
 to harmonize the teachings of Christ and Plato. 
 Orleans, Louis Philippe Joseph, Due d’, 1747- 
 93, took the popular side on the assembling of 
 the States-General, renounced his titles and 
 assumed the name of Egalite ( Equality ) ; voted 
 for the death of his cousin, Louis XYI. ; con- 
 demned by tbe revolutionary tribunal and exe- 
 cuted; his son, Louis Philippe, afterward 
 became king of France. Orleans, Philippe, 
 Due d’, 1674-1723, regent of France. Orloff, 
 Alexis, Count, 1787-1861, Russian general. 
 Ormond, James Butler, Duke of, 1610-88, Ir. 
 statesman. Orsini, Felice, 1819-58, It. con- 
 spirator; leader in the attempted assassination 
 of Napoleon III. in 1858; executed. Oscar II., 
 1829- . . . . , king of Sweden and Norway. Osman 
 I., 1259-1326, founder of Ottoman dynasty. 
 Ossoli, Margaret Fuller, Marchioness, 1810-50, 
 Am. authoress. Otho I. (the Great), 912-73, 
 emperor of Germany, Christianized the Danes, 
 deposed Pope John II.; XII., 955-83; III., 
 980-1002; IV., 1174-1218. Otho I., 1815-67, 
 king of Greece. Otis, James, 1725-83, Am. 
 
 lawyer, orator and patriot. Otway, Thomas, 
 1651-85, Eng. dramatist. Ouidinot, Nicholas 
 Charles, 1767-1847, Fr. general. “Ouida” 
 (Mile. Louise de la Ramee), 1840- . . . ., Eng. 
 authoress. Outram, Sir James, 1802-63, Eng. 
 general in India. Overbury, Sir Thomas, 1581- 
 1633, Eng. poet. Ovid (Publius Ovidius Naso), 
 B.C. 43-18 A.D., Rom. poet. Owen, Sir Richard, 
 1804- . . . . , Eng. zoologist and anatomist. 
 Owen, Robert, 1771-1858, Eng. socialist. 
 Oxenstiern ( Oxenstjerna), Axel, Count, 1583- 
 1654, Sw. statesman. 
 
 P AGANINI, Niccolo, 1784-1840, It. violinist. 
 
 Paine, Robert Treat, 1731-1814, Am. law- 
 yer and statesman. Paine, Thomas, 1737-1809, 
 Am. political writer and free-thinker; born in 
 England. Pakenham, Sir Edward, 1778-1815, 
 Br. general; fell at New Orleans. Palestrina, 
 Giovanni Pierluigi da, 1524-94, It. composer. 
 Paley, William, 1743-1805, Eng. theologian. 
 Palissy, Bernard, 1506-89, Fr. potter and 
 inventor of pottery enamel ; died in the Bastile. 
 Palladio, Andrea, 1518-80, It. architect. Pal- 
 maroli, Pietro, .... -1828, It. painter. Palmer- 
 ston, Henry John Temple, Viscount, 1784- 
 1865, Eng. statesman. Paoli, Pasquale di, 
 1726-1807, Corsican general. Papin, Denis, 
 1647-1712, Fr. physician. Papineau, Louis 
 Joseph, 1789-1871, Canadian politician. Par- 
 acelsus, Philippus Aureolus Theophrastus 
 Bombastus ( Von Hohenheim), 1493-1541, Swiss 
 alchemist. Parepa-Rosa, Euphrosyne, 1836- 
 74, Scot, vocalist. Paris, Louis Albert Philippe 
 d’ Orleans, Comte de, 1838-...., Fr. prince; 
 grandson of Louis Philippe. Park, Mungo, 
 1771-1805, Scot, traveler and explorer. Parker, 
 Matthew, 1504-75, Eng. prelate. Parker, 
 Theodore, 1810-60, Am. rationalistic theologian. 
 Parkman, Francis, 1823-1893, Am. historian. 
 Parnell, Charles Stewart, 1846-91, Ir. states- 
 man. Parr, Catherine, 1509-48, surviving 
 queen of Henry VIII. Parr, Thomas, 1483- 
 1635, Eng. centenarian. Parrhasius, fl. 400 
 B.C., Gr. painter. Parrott, Robert Parker, 
 1804-77, Am. inventor. Parry, Sir William 
 Edmund, 1790-1855, Eng. Arctic explorer. 
 Parsons, Theophilus, 1750-1813, 1797-1882, 
 Am. jurists. Partington, Mrs., pen name of 
 B. P. Shillaber. Parton, James, 1822-91, Am. 
 historian. Pascal, Blaise, .1623-62, Fr. phil- 
 osopher and mathematician. Pasteur, Louis, 
 1822- . . . . , Fr. chemist and pathologist. Pater, 
 Walter Henry, 1839- . . . ., Eng. writer. Paton, 
 Sir Joseph Noel, 1821-...., Eng. painter. 
 Patrick, Saint, 372?-460?, apostle of Ireland. 
 Patti, Adelina Maria Clorinda, Marquise de 
 Caux, 1843- . . . . , operatic singer, of Italian 
 descent; born in Madrid. Pattison, Robert 
 E., 1850- . . . . , governor of Pennsylvania. Paul, 
 
A DICTIONARY OF BIOGRAPHY 
 
 135 
 
 Saint, of Tarsus (Saul), 10?-66, apostle and 
 founder of the Christian church, making Chris- 
 tianity a world- religion in place of a Jewish 
 religion. Paul I., pope, 1757-66 ; II., 1464-71 ; 
 III. (Alessandro Farnese), 1534-49, excommuni- 
 cated Henry VIII., called Council of Trent; IV., 
 1555-9; V., 1605-21. Paul I., 1754-1801, em- 
 peror of Russia; assassinated. PaulVeeonese 
 (Paolo Cagliari), 1530 ?-88, It. painter. Pau- 
 sanias, fl. 479 B.C., Spartan general. Paxton, 
 Sir Joseph, 1803-65, Eng. architect. Payne, 
 John Howard, 1792-1852, Am. dramatist and 
 poet. Peabody, George, 1795-1869, Am. phil- 
 anthropist in England; acquired great wealth 
 as a banker; expended over five millions in 
 benevolent enterprises. Peale, Rembrandt, 
 1778-1860, Am. painter. Peck, George W., 
 Am. comic writer; governor of Wis. Pedko 
 (de Alcantara) I., 1798-1834, emperor of Brazil; 
 king of Portugal as Pedro IV. ; II., 1825-91 ; 
 deposed 1889. Peel, Sir Robert ( Orange Peel ), 
 
 1788- 1850), Eng. statesman; repealed the corn 
 laws. Peixoto, Floriano, president of Brazil, 
 elected 1891. Pelham, Henry, 1684-1754, Eng. 
 statesman. Pellegeini, Carlos, president 
 Argentine Rep., elected 1890. Pellico, Silvio, 
 
 1789- 1854, It. poet and patriot. Pembekton, 
 John Clifford, 1814-81, Confederate general. 
 Penn, William, 1644-1718, Eng. Quaker, states- 
 man, courtier, author and philanthropist; 
 founder of Pennsylvania. Pepin (the Short), 
 714?-68, king of France; son of Charles Martel 
 and father of Charlemagne. Pepys, Samuel, 
 1632-1703, Eng. author and scholar. Pep- 
 pebell, Sir William, 1696-1759, Am. colonial 
 general. Pebceval, Spencer, 1762-1812, Eng. 
 statesman; assassinated. Pebcival, James 
 Gates, 1795-1856, Am. poet. Pebcy, Thomas, 
 1728-1811, Eng. prelate and author. Pebeiee, 
 Emile (1800-75) and Isaac (1806-....), Fr. 
 financiers; founded the “Credit Mobilier.” 
 Peegolesi, Giovanni Battista, 1710-37, It. com- 
 poser. Peeicles, 495?-429 B.C., Athenian 
 orator, statesman and general ; became the 
 leader of the democratic party and the first man 
 in Athens; erected many noble public works, 
 including the Parthenon; his age is called “ the 
 golden age of Athens.” Pebkins, Eli, pen 
 name of M. D. Landon. Pebeault, Claude, 
 1613-88, Fr. architect. Pebey, Matthew Gal- 
 braith, 1794-1858, Am. commodore; commanded 
 expedition to Japan. Peeby, Oliver Hazard, 
 1785-1819, Am. commodore; defeated the Brit- 
 ish on Lake Erie. Peesius Flaccus, Aulus, 
 34-62, Rom. satirist. Pebugino, Pietro (Van- 
 nucci), 1446-1524, It. painter. Pestalozzi, 
 Johann Heinrich, 1745-1827, Swiss educationist. 
 Petee, Saint, . . . .-66, apostle. Peteb I. (the 
 Great), 1672-1725, czar of Russia and founder 
 of the Russian monarchy; organized an army 
 
 and entered it as a private; studied practical 
 seamanship, and formed a navy; traveled incog- 
 nito in Western Europe; worked as a ship- 
 carpenter in Holland; founded schools and 
 effected a number of reforms; defeated Charles 
 XII. of Sweden, at Pultowa, 1709; founded St. 
 Petersburg; his second wife, Catherine, was a 
 prisoner of war, of obscure parentage; the crown 
 prince, Alexis, opposing the czar’s policy, was 
 forced to renounce the succession, and is said to 
 have been poisoned by his father. Peteb the 
 Heemit, 1050?-1115, preacher of first crusade. 
 Petebbobough, Charles Mordaunt, Earl of, 1658- 
 1735, Eng. general. Petion, Alexandre, 1770- 
 1818, first president of Hayti. Petbabch (Fran- 
 cesco Petrarca), 1304-74, It. poet and scholar; 
 enamored of Laura de Sade, whose name he made 
 immortal. Pettie, John, 1839- . . . . , Scot, artist. 
 Phelps, Elizabeth Stuart, 1844-...., Am. 
 authoress. Phidias, 490-432 B.C., the greatest 
 of Greek sculptors, and architect of the Parthe- 
 non; he was never excelled in expressing the 
 ideal majesty of the human form, and his 
 Zeus, at Oh mpia, is counted among the wonders 
 of the world. Philidoe, assumed name of a 
 Fr. family (Danican) of musicians; Francois 
 Andr4 Danican (1726-95) was a celebrated chess 
 player. Philip (Pomet acorn) (King Philip), 
 . . . .-1676, New England Indian chief; sachem 
 of Pokanoket. Philip II., 382-336 B.C., king 
 of Macedonia; father of Alexander the Great. 
 Philip II. (Augustus), 1165-1223, king of 
 France; annexed Normandy, Anjou and Lor- 
 raine; won the battle of Bouvines; III. (the 
 Bold), 1245-85; ascended the throne in 1270; 
 IV. (the Fair), 1268-1314, reduced the power 
 of the feudal nobles; imprisoned Pope Boniface 
 III. and caused him to remove his seat to 
 Avignon; suppressed the order of Knights 
 Templar; VI. (of Valois), 1293-1350. Philip 
 II., 1527-98, king of Spain; son of Charles V. ; 
 provoked insurrection in the Netherlands by his 
 attempt to introduce the Spanish Inquisition; 
 married, on the death of Mary Tudor, his second 
 wife, Isabella of France, the betrothed of his 
 son, Don Carlos; equipped the “Invincible 
 Armada” for the conquest of England; III., 
 1578-1621; IV., 1605-65; V., 1683-1746; first 
 of the House of Bourbon. Philip (the Good), 
 1396-1467, duke of Burgundy. Phillips, 
 Adelaide, 1833-...., Eng.-Am. vocalist. 
 Phillips, Wtmdell, 1811-84, Am. orator and 
 abolitionist. Phips (or Phipps), Sir William, 
 1651-95, colonial governor of Massachusetts. 
 Phocion, 402?-317 B.C., Athenian general and 
 statesman. Piccolomini, Ottavio, 1599-1656, 
 Austrian general; conspirator against Wallen- 
 stein; gained great distinction in the Thirty 
 Years’ war; led Spanish army in Flanders. 
 Pickeeing, Timothy, 1745-1829, Am. statesman. 
 
136 
 
 A DICTIONARY OF BIOGRAPHY 
 
 Pierce, Franklin, 1804-69, fourteenth president 
 of the United States; born in New Hampshire; 
 Congress, 1832-7; senator, 1837-42; brigadier- 
 general in Mexican Avar; elected president on 
 the Democratic ticket, in 1852, holding that 
 office from 1853-7 ; opposed coercion of the 
 South in 1863. Pierrepont, Edward, 1800-92, 
 Am. lawyer. Pilate, Pontius, .... -38, Rom. 
 governor of Palestine. Pinckney, Charles 
 Cotesworth, 1746-1825, Am. statesman and 
 soldier; leader of the Federalists. Pindar, 
 520?-440? B.C., greatest of Greek lyric poets. 
 Pinkney, William, 1764-1822, Am. lawyer and 
 orator. Pinzon, Martin Alonzo, 1441-93, Sp. 
 navigator with Columbus. Pinzon, Vicente 
 Yanez, 1460?-1524, Sp. navigator with Colum- 
 bus; discovered Brazil. Pisano, Andrea, 1270- 
 1345, It. sculptor and architect. Pisano, Nicola, 
 1200 ?-78?, It. sculptor. Pisistratus, 612-527 
 B.C., tyrant of Athens. Pitcairn, Maj. John, 
 ....-1775, Eng. officer; fell at Bunker Hill. 
 Pitman, Benn, 1822- . . . ., Eng. phonographer. 
 Pitman, Isaac, 1813-...., Eng. inventor of 
 phonography. Pitt, see Chatham. Pitt, 
 William, 1759-1806, Eng. statesman and orator; 
 son of the earl of Chatham ; head of the great 
 coalition against Bonaparte. Pius I., pope, 
 142-57; II., 1458-64; III., 1503; died same 
 year; IV. (Giovanni Angelo de Medici), 1559- 
 65, convoked Council of Trent; V., 1566-72; 
 VI., 1775-99; VII., 1800-23; taken from Rome 
 in 1809 by Napoleon, and detained at Genoa 
 and Fontainebleau ; VIII., 1829-30 ; IX. 
 (Giovanni Maria Mastai-Ferretti), born 1792; 
 chosen to the pontificate, ,1846; died, 1878; 
 during his incumbency the dogmas of the 
 Immaculate Conception and of Papal Infallibility 
 were promulgated, temporal power overthrown, 
 1870, and the Papal States annexed to Italy. 
 Pizarro, Francisco, 1475 ?-1541 ?, Sp. conqueror 
 of Peru. Plantagenet, dynasty of English 
 kings, 1154-1485. Plato, 428-347 B.C., Gr. 
 philosopher; disciple of Socrates; held that the 
 human soul has always existed, and that an idea 
 is an eternal thought of the divine mind ; Emerson 
 says, “ Plato is philosophy, and philosophy is 
 Plato.” Pleasonton, Alfred, 1824- . . v . , Am. 
 general. Pliny (the Elder), 23-79, Rom. 
 naturalist; perished at an eruption of Vesuvius. 
 Pliny (the Younger), 62?-116, Rom. orator 
 and author. Plotinus, 205-70, Gr. Neo- 
 Platonic philosopher. Plunkett, William 
 Conyngham, Lord, 1764-1854, Ir. jurist. Plu- 
 tarch, 50 ?-120 ?, Gr. biographer and philosopher ; 
 “father of biography.” Pocahontas, 1595?- 
 1617, daughter of Powhatan; saved the life of 
 Capt. John Smith, an Eng. explorer; was con- 
 verted to Christianity, and married an English- 
 man named Rolfe. Poe, Edgar Allan, 1809-49, 
 Am. author. Polk, James Knox, 1795-1849, 
 
 Am. statesman ; eleventh president ; born in 
 North Carolina; removed to Tennessee; ad- 
 mitted to the bar; Congress, 1825; speaker for 
 two terms; governor of Tennessee, 1839-41; 
 elected president on the Democratic ticket, 
 holdiug that office from 1845-9. Polk, Leonidas, 
 1800-64, episcopal bishop and Confederate 
 general; prominent at Shiloh and Stone River. 
 Pollok, Robert, 1798?-1827, Scot. poet. Polo, 
 Marco, 1252 ?-1324?, Venetian traveler. Poly- 
 bius, 206?-124 B.C., Gr. historian. Polycarp, 
 Saint, 80?-169?, bishop of Smyrna; martyr. 
 Pompadour, Jeanne Antoinette Poisson, Mar- 
 quise de, 1721-64, mistress of Louis XV. of 
 France. Pompey (the Great), 106-48 B.C., 
 Rom. general and triumvir; conquered Sue- 
 tonius and Mithridates; became leader of the 
 aristocracy and opponent of Caesar; defeated at 
 Pharsalia. Ponce de Leon, Juan, 1460-1521, 
 Sp. discoverer of Florida. Poniatowski, Jozef 
 Antoni, Prince, 1762-1813, Polish commander. 
 Pontiac, 1712 ?-69, chief of the Ottawas; formed 
 coalition of Indians against the whites, and 
 attempted to capture Detroit. Poole, William 
 Frederick, 1821- . . . . , Am. librarian. Pope, 
 Alexander, 1688-1744, Eng. poet. Porter, 
 David, 1780-1843, Am. commodore. Porter, 
 David Dixon, 1813-91, son of preceding; Am. 
 admiral; reduced Fort Fisher, 1865. Porter, 
 Fitz John, 1823- . . .., nephew of D. P.; Am. 
 general. Porter, Jane, 1776-1850, Eng. 
 novelist. Porter, Noah, 1811-92, Am. edu- 
 cator. Powers, Hiram, 1805-73, greatest of 
 American sculptors. Powhatan, 1550-1618, 
 Indian chieftain in Virginia. Praxiteles, fl. 
 360 B.C., Gr. sculptor, who expressed the 
 perfect ideal grace of the female figure. Preble, 
 Edward, 1761-1807, Am. naval officer. Pren- 
 tice, George Denison, 1802-70, Am. poet and 
 journalist. Prentiss, Sergeant Smith, 1808- 
 50, Am. orator and lawyer. Prescott, William 
 Hickling, 1796-1859, Am. historian. Price, 
 Sterling, . . . .-1867, Confederate general. Prim, 
 Juan, Count de Reus and Marquis de los 
 Castillejos, 1814-70, Sp. general and statesman ; 
 assassinated. Prior, Matthew, 1664-1721, Eng. 
 poet and diplomatist. Probus, Marcus Aurelius, 
 232-82, Rom. emperor. Procter, Adelaide 
 Anne, 1825-64, Eng. poetess. Procter, Bryan 
 Waller (Barry Cornwall), 1790-1874, Eng. poet. 
 Prout, Father, pen name of Francis Mahony. 
 Prynne, William, 1600-69, Eng. Puritan writer. 
 Ptolemy I. (Soter), 397?-283 *B.C., king of 
 Egypt ; II. (Philadelphus), 309-247 B.C. 
 Ptolemy (Claudius Ptolemaeus), 11. 2d century, 
 Gr. astronomer and geographer; believed the 
 earth to be at rest in the center of the universe, 
 the heavenly bodies moving around it. Pugin, 
 Augustus N. W., 1811-52, Eng. architect. 
 Pulaski, Casimir, Count, 1747-79, Polish 
 
A DICTIONARY OF BIOGRAPHY 
 
 137 
 
 patriot; general in the Am. Revolutionary army; 
 fell at the siege of Savannah. Pulitzee, 
 Joseph, 1847- . Hungarian- Am. journalist. 
 Pullman, George Mortimer, 1831-...., Am. 
 inventor and capitalist. Putnam, Israel, 1718- 
 90, Am. Revolutionary general; conspicuous at 
 the battle of Bunker Hill. Pym, John, 1584- 
 1643, Eng. republican statesman and orator. 
 Pyebho, 376-288 B.C., Gr. skeptic and philoso- 
 pher. Pyeehus, 318 ?-272 B.O., king of Epirus 
 and one of the greatest of ancient generals; 
 defeated the Romans and conquered Macedonia. 
 Pythagoeas, 600?-510? B.G., first Gr. philoso- 
 pher; taught the doctrine of transmigration of 
 souls; basis of his philosophy, number and 
 harmony ; soul distinct from body. 
 
 UACKENBOS, George Payn, 1826-81, Am. 
 educationist. Quad, M., pen name of 
 Chas. B. Lewis. Quaeles, Francis, 1592-1644, 
 Eng. poet. Queensbeeey, William Douglas, 
 Duke of, 1724-1810, Scot, profligate. Quin, 
 James, 1693-1766, Eng. actor. Quincy, Josiah, 
 1744-75, Am. orator and patriot. Quincy, 
 Josiah, 1772-1864, son of preceding; Am. 
 statesman and scholar. Quintilianus, Marcus 
 Fabius, 50?-118?, Rom. rhetorician. 
 
 R ABELAIS, Francois, 1495?-1553, Fr. 
 
 scholar and satirist; joined the Franciscans, 
 but left the order; afterward studied medicine; 
 his great work, “ The Pleasant Story of the 
 Giant Gargantua,” is a satire upon the different 
 branches of society of his age, more particularly 
 the monastic orders. Rachel (Elizabeth Rachel 
 Felix), 1821-58, Fr. actress, born in Switzer- 
 land. Racine, Jean, 1630-99, Fr. dramatist. 
 Racine, Louis, 1692-1763, Fr. poet; son of J. 
 R. Radclifee, 1764-1823, Eng. novelist. 
 Radcliffe, John, 1650-1714, Eng. physician. 
 Raglan, James Henry Fitzroy Somerset, Lord, 
 1788-1855, Eng. general. Raikes, Robert, 
 1735-1811, Eng. founder of Sunday schools. 
 Raleigh, Sir Walter, 1552-1618, Eng. courtier, 
 statesman, navigator and author; a favorite of 
 Queen Elizabeth ; executed by James I. Rameau, 
 Jean Philippe, 1683-1764, Fr. composer. 
 Ramsay, Allan, 1685-1758, Scot. poet. Ran- 
 dolph, John (of Roanoke), 1773-1835, Am. 
 politician and orator. Randolph, Peyton, 1723- 
 75, president of first Am. Congress. Raphael 
 (Raffaelle Sanzio, or Santi d’ Urbino), 1483- 
 1520, It. painter; “the prince of painters.” 
 Ravaillac, Francois, 1578-1610, Fr. fanatic; 
 assassin of Henry IV. Rawlinson, George, 
 1815-...., Eng. historian. Read, George, 
 1733-98, signer Declaration of Independence. 
 Read, Opie Pope, 1852- . . . . , Am. novelist. 
 Read, Thomas Buchanan, 1822-72, Am. poet 
 and artist. Reade, Charles, 1814-84, Eng. 
 
 novelist. Reaumue, Rene Antoine Ferchault 
 de, 1683-1757, Fr. naturalist. Recamieb, 
 Jeanne F. J. A. B., 1777-1849, Fr. lady noted 
 for beauty and accomplishments. Red Jacket, 
 1760-1830, Seneca Indian chief. Reed, Thomas 
 Brackett, 1839- . . . . , Am. lawyer and politician. 
 Reeves, John Sims, 1822-...., Eng. oratorio 
 singer. Regulus, Marcus Atillius, .... -250 
 B.C., Rom. general and statesman. Reid, Capt. 
 Mayne, 1818-83, Ir.-Am. novelist. Reid, 
 Whitelaw, 1837- . . . ., Am. journalist and vice- 
 president. Rembeandt van Ryn, Paul, 1607- 
 69, Dutch painter; chief of the Dutch school; 
 the greatest master of colors, and unrivaled as 
 an etcher. Remusat, Charles Francois Marie, 
 Count, 1797-1875, Fr. statesman and philoso- 
 pher. Renan, Joseph Ernest, 1823-92, Fr. 
 philologist and writer. Retz, Jean Francois 
 Paul de Gondi, Cardinal, 1614-79, Fr. prelate. 
 Reutee, Fritz, 1810-74, low-Ger. poet and 
 novelist. Reutee, Julius, 1815-...., Ger. 
 originator of Reuter’s Telegraphic Agency. 
 Reveee, Paul, 1735-1818, Am. engraver and 
 Revolutionary patriot; carried the news of 
 Gage’s impending attack to Concord. Rey- 
 nolds, John Fulton, 1820-63, Am. general. 
 Reynolds, Robert J., 1838- . ..., governor of 
 Delaware. Reynolds, Sir Joshua, 1723-92, 
 Eng. portrait painter. Ricaedo, David, 1772- 
 1823, Eng. political economist. Rich, John 
 T., 1841- . . . ., governor of Michigan. Richabd 
 I. (Cceur de Lion), 1157-99, king of England; 
 led a large army into Palestine; conquered Acre 
 and defeated Saladin; II., 1366-1400; III., 
 1452-85, last of the Plantagenets. Richaedson, 
 Samuel, 1689-1761, Eng. novelist. Richelieu, 
 Armand Jean du Plessis, Cardinal, 1585-1642, 
 Fr. prelate and statesman; minister to Louis 
 VIII., but real ruler of France for thirteen years. 
 Richteb, Johann Paul Friedrich (Jean Paul), 
 1763-1825, Ger. author. Ridley, Nicholas, 
 1500 ?-55, Eng. bishop and reformer. Ridpath, 
 John Clark, 1840- . . . ., Am. educator. Rienzi, 
 Nicola Gabrini, 1313 ?-54, Rom. orator; at- 
 tempted to restore republic. Riley, James 
 Whitcomb, 1853- . . . . , Am. poet. Ripon, 
 George Frederick Samuel Robinson, Earl de 
 Grey and Marquis of, 1827- . . . ., Eng. states- 
 man. Ristoei, Adelaide, Marchioness del 
 Grillo, 1821-...., It. actress. Rittenhouse, 
 David, 1732-96, Am. astronomer. Rivieee, 
 Briton, 1840- . . . ., Eng. animal painter. Riz- 
 zio, David, 1540-66, It. musician; favorite of 
 Mary Stuart; assassinated. Robebt (the 
 Devil), . . . .-1035, duke of Normandy; father 
 of William the Conqueror. Robebt I. (Robert 
 Bruce), 1274-1329, king of Scotland; II., 1316- 
 90, first of the Stuarts. Robeetson, Frederick 
 William, 1816-53, Eng. divine. Robespieeee, 
 Maximilien Joseph Marie Isidore, 1758-94, Fr. 
 
138 
 
 A DICTIONARY OF BIOGRAPHY 
 
 Jacobin revolutionist; ruler during the Reign 
 of Terror; guillotined. Robin Hood, fl. 12th 
 century, Eng. outlaw. Rob Roy (Robert Mc- 
 Gregor), 1660?-1735?, Scot. freebooter. 
 Rochambeau, Jean Baptiste Donatien de 
 Vimeur de, Count, 1725-1807, Fr. marshal; 
 general in America in 1781. Rochefort, Vic- 
 tor Henri de Rochefort-Lucay, Comte, 1830- 
 . . . . , Fr. editor and communist. Roche- 
 foucauld, Francois, Due de la, 1613-80, Fr. 
 wit and author. Rochejaquelin, Henri de la, 
 Comte, 1772-94, Fr. royalist. Rodney, George 
 Bridges, Lord, 1718-92, Brit, admiral. Roeb- 
 ling, John Augustus, 1806-69, Am. engineer. 
 Rogers, John, 1829 . . . ., Am. sculptor. Rog- 
 ers, John, 1500 ?-55, Eng. divine; burned at 
 Smithfield. Rogers, Samuel, 1763-1855, Eng. 
 poet. Roland, Marie Jeanne Philipon, Mme., 
 1754-93, Fr. Girondist and writer; guillotined. 
 Rollin, Charles, 1661-1741, Fr. historian. 
 Rollo (or Hrolf), 860?-930?, Norwegian 
 viking; first duke of Normandy. Romanoff, 
 Michael Feodorovitch, 1598?-1645, founder of 
 the Russian dynasty. Romero, Matias, 1837- 
 ...., Mexican statesman. Romulus, fl. 750 
 B.C., founder of Rome. Romilly, Sir Samuel, 
 1757-1818, Eng. statesman. Rooke, Sir 
 George, 1650-1709, Br. admiral. Rosa, Salva- 
 tor, 1615-73, It. painter. Roscius, Quintus, 61 
 B.C.-...., Rom. actor. Rosecrans, William 
 Starke, 1817-...., Am. general. Ross, Sir 
 John, 1777-1856, Br. admiral and Arctic navi- 
 gator. Ross, Sir James Clark, 1800-62, nephew 
 of preceding; Br. Arctic navigator. Rossetti, 
 Dante Gabriel, 1828-82, Eng. painter and poet. 
 Rossini, Gioacchimo, 1792-1868, It. composer. 
 Rothschild, Mayer Anselm, 1743-1812, Jewish 
 banker at Frankfort; founder of the house of 
 Rothschild. Rothschild, Nathaniel Mayer de, 
 first Lord Rothschild, 1840- . . . . , Eng. banker. 
 Rouget de l’Isle, Claude Joseph, 1760-1836, 
 Fr. poet and musician. Rouher, Eugene, 
 1814-84, Fr. politician. Rousseau, Jean Bap- 
 tiste, 1670-1741, Fr. lyric poet. Rousseau, 
 Jean Jacques, 1712-78, Fr. philosopher and 
 writer. Rubens, Peter Paul, 1587-1640, Flem- 
 ish painter; chief of the Flemish school. Ru- 
 binstein, Anton Gregor, 1829-1894, Rus. com- 
 poser and pianist. Ruckert, Friedrich, 1789- 
 1866, Ger. orientalist and poet. Rudolph I. of 
 Hapsburg, 1218-91, emperor of Germany; 
 founder of the Austrian empire; II., 1552-1612. 
 Rumford, Benjamin Thompson, Count, 1753- 
 1814, Am. natural philosopher in France. Ru- 
 pert, Prince (Prince Robert of Bavaria), 1619- 
 82, Ger. warrior. Ruskin, John, 1819- . . . ., 
 Eng. writer on art. Russell, John, Ear], 1792- 
 1878, Eng. statesman. Russell, William, Lord, 
 1639-83, Eng. patriot. Russell, William E., 
 1857-...., governor of Massachusetts. Rut- 
 
 ledge, John, 1739-1800, Am. statesman and 
 jurist. Ruyter, Michael Adrianzoon de, 1607- 
 75, Dutch admiral. 
 
 S ACHS, Hans, 1494-1576, Ger. cobbler and 
 poet. Sackville, George, Viscount (Lord 
 George Germain), 1716-85, Eng. statesman 
 and general. Sadi-Carnot, Marie Francois, 
 1837-1894, president of France. Sadlier, 
 Mary Anne, Mrs., 1820- . . . . , Am. authoress. 
 Saint Clair, Arthur, 1734-1818, Am. general. 
 Sainte-Beuve, Charles Augustin, 1804-69, Fr. 
 poet and critic. Saint-Pierre, Jacques Henri 
 Bernardin de, 1737-1814, Fr. author. Saint 
 Gaudens, Augustus, 1848- . . . . , Ir.-Am. 
 sculptor. Saint Simon, Claude Henri de, 
 Count, 1760-1825, Fr. socialist. Sala, George 
 Augustus Henri, 1828-...., Eng. litterateur. 
 Saladin, 1137-93, sultan of Egypt and Syria; 
 opposed the Crusaders; defeated the Christians 
 at Tiberias. Sale, George, 1680-1736, Eng. 
 orientalist. Salisbury, Robert Arthur Talbot 
 Gascoyne Cecil, Marquis of, 1830- . . . . , Eng. 
 premier. Sallust (Caius Sallustius Crispus), 
 86-34 B.C., Rom. historian. Saltonstall, Sir 
 Richard, 1586-1658?, Puritan in Massachusetts 
 colony. Salvini, Tommaso, 1829?-. . . ., It. 
 tragedian. Samuel, 1170-1060 B.C., last of 
 the Israelite judges. Sand, George, see Dude- 
 vant. Sandeau, Leonard Sylvain Jules, 1811- 
 83, Fr. novelist. Sankey, Ira David, 1840- . . . . , 
 Am. evangelist. Santa Anna (or Ana), An- 
 tonio Lopez de, 1798-1876, Mexican general 
 and statesman. Sappho, fl. 600 B.C., Gr. lyric 
 poetess. Sard anap alus, fl. 900 B.C., king of 
 
 Assyria. Sardou, Victorien, 1831-...., Fr. 
 dramatist. Saul, . . . .-1055 B.C., first king of 
 Israel. Savage, Richard, 1698-1743, Eng. 
 poet. Savonarola, Girolamo, 1452-1598, It. 
 religious reformer. Saxe, Hermann Maurice, 
 Count of, 1696-1750, marshal of France; native 
 of Saxony. Saxe, John Godfrey, 1816-87, Am. 
 humorous poet. Say, Jean Baptiste Leon, 
 1816- . . . ., Fr. statesman. Schelling, Fried- 
 rich Wilhelm Joseph von, 1775-1854, Ger. 
 philosopher. Schenck, Robert Cumming, 1809- 
 90, Am. general and statesman. Schiller, 
 Johann Christoph Friedrich von, 1759-1805, 
 the most popular of German poets. Schlegel, 
 August Wilhelm von, 1767-1845, Ger. poet, 
 critic and philologist. Schlegel, Karl Wilhelm 
 Friedrich von, brother of A. W., 1772-1829, 
 Ger. philosopher and scholar. Schliemann, 
 Heinrich, 1822-90, Ger. archaeologist. Schoef- 
 fer, Peter, 1430-1500, one of the inventors of 
 printing; partner of Johann Faust. Schofield, 
 John McAllister, 1831-...., Am. general. 
 Sohomberg, Friedrich A. H., Duke of, 1616?- 
 90, Protestant general. Schopenhauer, Arthur, 
 1788-1860, Ger. pessimist philosopher. Schott, 
 
A DICTIONARY OF BIOGRAPHY 
 
 139 
 
 Andreas, 1552-1629, Dutch Jesuit scholar. 
 Schubebt, Franz, 1797-1828, Ger. composer. 
 Schulte, Johann Friedrich von, 1827-...., 
 Ger. theologian. Schumann, Robert, 1810-56, 
 Ger. composer. Schukz, Carl, 1829- . . . . , Ger.- 
 Am. statesman. Schuvaloef, Peter Andreie- 
 vitch, Count, 1828-...., Rus. diplomatist. 
 Schuyleb, Philip, 1733-1804, Am. general. 
 Schwanthalee, Ludwig Michael, 1802-48, Ger. 
 sculptor. Schwaez, Berthold, fl. 14th century, 
 Ger. monk and alchemist; reputed inventor of 
 gunpowder. Schwatka, Frederick, 1849-92, 
 Am. explorer. Schweineueth, George August, 
 1836- . . . . , Ger. traveler. Scipio Afeicanus 
 Majoe, Publius Cornelius, 235-184? B.C., Rom. 
 general ; invaded Africa and defeated Hannibal. 
 Scipio .ZEmiltanus Afeicanus Minoe, Publius 
 Cornelius, 185?-29 B.C., Rom. general; des- 
 troyed Carthage. Scott, Sir Walter, 1771- 
 1832, Scot, novelist and poet. Scott, Winfield, 
 1786-1866, Am. general. Sebastian, Saint, 
 255 ?-88, Rom. soldier and martyr. Sebastian, 
 Dom, 1554-78, king of Portugal. Secchi, 
 Pietro Angelo, 1818-78, It. astronomer. Sedg- 
 wick, Catherine Maria, daughter of T. S., 1789- 
 1867, Am. authoress. Sedgwick, John, 1813- 
 64, Am. general. Sedgwick, Theodore, 1746- 
 1813, Am. jurist. Selkiek, Alexander, 1676?- 
 1723, Scot, sailor whose adventures suggested 
 tbe story of “Robinson Crusoe.” Semieamis, 
 fl. 1250 B.C., Assyrian queen; built Babylon 
 and greatly increased her dominions; invaded 
 India, but was defeated. Semmes, Raphael, 
 1809-77, Confederate naval officer. Seneca, 
 Lucius Annaeus, 5 ?-65, Rom. statesman, moral- 
 ist and Stoic philosopher. Sennacheeib, fl. 700 
 B.C., Assyrian king. Seegius I., pope, 687- 
 701; II., 844-7; III., 904-13; TV., 1009-12. 
 Sebvetus, Michael, 1509-53, Sp. theologian. 
 Sesostbis (Rameses), fl. 1400 B.C., king of 
 Egypt. Seveeus, Alexander, 205-35, Rom. 
 emperor. Seveeus, Lucius Septimius, 146- 
 211, Rom. emperor. Sevigne, Marie de Rabu- 
 tin-Chantal, Marquise de, 1627-96, Fr. lady, 
 celebrated for her beauty and accomplishments. 
 Sewaed, William Henry, 1801-72, Am. states- 
 man. Seymoue, Horatio, 1811-86, Am. states- 
 man; Democratic nominee for the presidency 
 in 1868. Sfoeza, Ludovico (II Moro), 1451- 
 1510, It. general. Shaftesbuey, Anthony 
 Ashley Cooper, first Earl of, 1621-83, 
 Eng. statesman. Shaftesbuey, Anthony 
 Ashley Cooper, third Earl of, 1671-1713, Eng. 
 philanthropist, author and freethinker. 
 Shaftesbuey, Anthony Ashley Cooper, seventh 
 Earl of, 1801-85, Eng. philanthropist. Shaks- 
 peee (Shakspeare, or Shakespeare), William, 
 1564-1616, reputed author of the world’s 
 greatest dramas; born at Stratford-on-Avon; 
 married Anne Hathaway, 1582; went to Lon- 
 
 don about 1586 and became an actor and 
 owner of a play-house; acquired a competence 
 and retired to his native town about 1610; 
 “Venus and Adonis” and “The Rape of 
 Lucrece,” the only works published under his 
 own hand, appeared 1593-4; the first collective 
 edition of the Shakespeare plays appeared in 
 1623. Shaw, Henry W. (Josh Billings), 1818- 
 85, Am. humorist. Sheil, Richard Lalor, 1793- 
 1851, Ir. orator. Shelley, Percy Bysshe, 
 1792-1822, Eng. poet. Sheppabd, Jack, 
 
 1724, Eng. burglar; hanged. Shebidan, 
 Philip Henry, 1831-88, Am. general; victorious 
 at Winchester, Cedar Creek and Five Forks; 
 made lieutenant-general, 1869, and promoted to 
 the chief command on retirement of General 
 Sherman, 1883. Sheeidan, Richard Brinsley, 
 1751-1816, Ir. orator and dramatist. Sheeman, 
 J ohn, 1823- . . . . , Am. statesman ; secretary of the 
 treasury, 1877-81. Sheeman, Roger, 1721-93, 
 Am. statesman. Sheeman, William Tecumseh, 
 1820-91, brother of J. S. ; Am. general; made 
 the celebrated “March to the Sea;” became 
 general of the army in 1869, retiring in 1883. 
 Shieas, George, Jr., 1832- . . .., justice U. S. 
 Supreme Court. Sickingen, Franz von, 1481- 
 1523, Ger. Prot. general. Siddons, Sarah ( nee 
 Kemble), 1755-1831, Eng. actress. Sidney, 
 Algernon, 1622-83, Eng. republican; executed 
 on false charge of complicity in “ Rye House 
 Plot.” Sidney, Sir Philip, 1554-86, Eug. 
 soldier and poet. Siemens, Ernst Werner, 1816- 
 . . . ., Ger. inventor. Siemens, Charles William, 
 1823-83, brother of C. W. S., Ger. inventor in 
 London. Sigismund, 1368-1437, Ger. emperor 
 and king of Hungary. Sigismund I., 1466- 
 1548, king of Poland; II., 1518-72. Sigoubney, 
 Mrs. Lydia Howard Huntley, 1791-1865, Am. 
 poetess. Silliman, Benjamin, 1789-1864, Am. 
 naturalist. Simeon Stylites, 390 ?-459, Syrian 
 ascetic; lived for forty-six years on the tops of 
 pillars. Simeoni, Giovanni, 1816-92. prefect of 
 Propaganda. Simon, Jules, 1814-...., Fr. 
 statesman. Sixtus I., pope from 117 to 128; 
 II., 257-58, martyr; III., 431-40; IV., 1471- 
 84; V. (Felice Peretti), 1585-90. Skobeleff, 
 Michael, 1843-82, Russian general. Slick, Sam, 
 see Haliburton. Slocum, Henry Wadsworth, 
 1827- . . . . , Am. general. Smiles, Samuel, 1816- 
 . . . . , Scot, author. Smith, Adam, 1723-90, Scot, 
 political economist. Smith, Gerrit, 1797-1874, 
 Am. philanthropist. Smith, Hoke, 1855- . . . ., 
 secretary of the interior. Smith, Horace 
 (1780?-1849) and James (1775-1839), Eng. 
 poets and humorists; brothers. Smith, John, 
 Captain, 1579-1631, Eng. explorer; founder of 
 Virginia. Smith, Joseph, 1805-44, founder of 
 the Mormon church. Smith, Seba (Maj. Jack 
 Downing), 1792-1868, Am. author. Smith, 
 Sydney, 1771-1845, Eng. divine and essayist. 
 
140 
 
 A DICTIONARY OF BIOGRAPHY 
 
 Smollett, Tobias George, 1721-71, Scot, novel- 
 ist. Sobieski, John, 1629-96, king of Poland 
 and patriot; defeated the Turks, and raised the 
 siege of Vienna. Socrates, 470 ?-399 B.C., Gr. 
 philosopher of ethics; teacher of Plato. Soli- 
 man II. (the Magnificent), 1494-1566, sultan of 
 Turkey; conquered Persia and part of Hun- 
 gary. Solomon (the Wise), 1033?-975? B.C., 
 king of Israel. Solon, 638-558 ? B.C., Athenian 
 law-giver and poet. Somers, John, Baron, 
 1650-1716, Eng. jurist and statesman. Sontag, 
 Henriette, Countess Bossi, 1806-54, Ger. vocal- 
 ist. Sophocles, 495-405 B.C., Gr. tragic poet. 
 Sothern, Edward Askew, 1830-81, Am. come- 
 dian. Soult, Nicholas Jean de Dieu, 1769- 
 1851, Fr. marshal. Southey, Robert, 1774- 
 1843, Eng. poet-laureate. Southworth, Emma 
 D. E. (Nevitt), 1818-...., Am. novelist. 
 Sparks, Jared, 1789-1866, Am. historian. 
 Spartacus, . . . .-71 B.C., Thracian gladiator in 
 Rome; inaugurated Servile war. Speke, John 
 Hanning, 1827-64, Eng. explorer in Africa. 
 Spencer, Herbert, 1820- . . . . , Eng. philosopher. 
 Spenser, Edmund, 1553-99, Eng. poet. Spin- 
 ner, Francis E., 1802-90, treasurer of the U. S. 
 Spinoza, Benedict, 1632-77, Dutch Jewish phil- 
 osopher and pantheist. Spurgeon, Charles Had- 
 don, 1834-92, Eng. pulpit-orator. Spurzheim, 
 Johann Caspar, 1776-1832, Ger. phrenologist. 
 Stael- Holstein, Anne Louise Germaine, Bar- 
 onne de (Mme. de Stael), 1766-1817, Fr. 
 authoress. Standish, Miles, 1584-1656, captain 
 of Plymouth colony. Stanford, Leland, 1824- 
 93, Am. lawyer and philanthropist. Stan- 
 hope, Philip Henry, Earl of, 1805-75, Eng. 
 historian. Stanley, Arthur Penrhyn (Dean 
 Stanley), 1815-81, Eng. divine and author; 
 dean of Westminster Abbey. Stanley, Henry 
 Morton (John Rowlands), 1840-...., Am. 
 explorer in Africa; born in Wales. Stanton, 
 Edwin McMasters, 1814-69, Am. statesman; 
 secretary of war in President Lincoln’s cabinet. 
 Stanton, Elizabeth Cady, 1816-...., Am. 
 “woman’s rights” advocate. Stark, John, 
 1728-1822, Am. Revolutionary general. Sted- 
 man, Edmund Clarence, 1833- . . . . , Am. poet. 
 Steele, Sir Richard, 1671-1729, Br. essayist 
 and dramatist. Stein, Heinrich Friedrich Karl 
 von, Baron, 1757-1831, Prussian statesman. 
 Stephen, Saint, stoned 36?, first Christian 
 martyr. Stephen I., pope, 253-7; II., 752; 
 III., 752-7; IV., 768-72; V., 816; VI., 885-91; 
 VII., 896-7; VIII., 928-30; IX., 939-42; X., 
 1057-8. Stephen I. (Saint), 979-1038, king of 
 Hungary. Stephen, 1105-54, king of England. 
 Stephens, Alexander Hamilton, 1812-83, Am. 
 statesman and writer; the “Nestor of the Confed- 
 eracy;” born in Georgia; admitted to the bar, 
 1835; Congress, 1843; opposed the secession of 
 his State; vice-president of the Confederate 
 
 States ; elected to the U. S. Senate from Georgia, 
 but not permitted to take his seat ; member of the 
 House of Representatives, however, from 1874 
 until his death. Stephenson, George, 1781- 
 1848, Eng. engineer; inventor Of the locomotive 
 engine. Stephenson, Robert, 1803-59, son of 
 G. S., Eng. engineer; inventor of tubular bridge. 
 Sterling, John, 1806-44, Br. essayist. Sterne, 
 Laurence, Rev., 1713-68, Ir. humorous writer. 
 Steuben, Frederick William Augustus von, 
 Baron, 1730-94, Ger.-Am. general in the Revo- 
 lutionary war. Stevens, Thaddeus, 1793-1868, 
 Am. abolitionist. Stevenson, Adlai E., 1835- 
 . . . . , vice-president. Stevenson, Robert Louis, 
 1850- . ..., Scot, author. Stewart, Alexander 
 Turney, 1802-76, Am. merchant. Stewart, 
 Balfour, 1828- . . . ., Scot, physicist. Stockton, 
 Francis Richard, 1834- . . . . , Am. story- writer. 
 Stoddard, Richard Henry, 1825- . . . . , Am. poet. 
 Stone, Lucy, 1818-93, Am. “woman’s rights” 
 advocate. Story, Joseph, 1779-1845, Am. jurist. 
 Story, William Wetmore, 1819-...., Am. 
 sculptor. Stowe, Mrs. Harriet Elizabeth 
 Beecher, 1812-...., Am. authoress. Strabo, 
 54 B.C.-24 A.D., Gr. geographer. Stradella, 
 Alessandro, 1645-78, It. composer. Stradivari, 
 Antonio, 1670-1735, It. violin-maker. Straf- 
 ford, Thomas Wentworth, Earl of, 1593- 
 1641, Eng. statesman; beheaded. Strakosch, 
 Max, 18 . . -92, impresario. Strauss, Johann, 
 1804-49, Ger. composer. Strauss, Johann, 
 1825- . . . . , son of preceding, Ger. composer. 
 Strickland, Agnes, 1806-74, Eng. authoress. 
 Stuart, Gilbert C., 1756-1828, Am. portrait 
 painter. Stuyvesant, Peter, 1602-82, last Dutch 
 governor of New Netherland (New York). Sue, 
 Marie Joseph Eugene, 1804-57, Fr. novelist. 
 Sulla (or Sylla), Lucius Cornelius, 138-78 
 B.C., Rom. statesman and general. Sullivan, 
 Arthur Seymour, Sir, 1844- . . . . , Eng. com- 
 poser. Sumner, Charles, 1811-74, Am. states- 
 man. Surrey, Henry Howard, Earl of, 1516 ?- 
 47, Eng. poet. Suwarow, Alexander Vasilie- 
 vitch, 1729-74, Rus. general. Swedenborg, 
 Emanuel, 1688-1772, Sw. theosophist; in his 
 theosophy the central point is the correspond- 
 ence of the natural and the supernatural. 
 Swift, Jonathan, 1667-1745, Ir. divine and 
 satirist. Swinburne, Algernon Charles, 1837- 
 . . . . , Eng. poet. Swinton, William, 1833- . . . . , 
 Scot, author in America. Sylvester I. (Saint), 
 pope, 314-35; II., 999-1003; III. (anti-pope), 
 1013. 
 
 T ACITUS, Caius Cornelius, 55 ?-118?, Rom. 
 
 historian; to him we owe nearly all 
 our knowledge of the early Britains and the 
 Germans. Taglioni, Marie, Countess des 
 Voisins, 1804-84, Sw. opera dancer. Taine, 
 Hippolyte Adolphe, 1828-93, Fr. author. 
 
A DICTIONARY OF BIOGRAPHY 
 
 141 
 
 Talbot, William Henry Fox, 1800-77, Eng. 
 author and discoverer of photography. Tal- 
 foued, Sir Thomas Noon, 1795-1854, Eog. 
 author. Talleyeand-Peeigoed, Charles Mau- 
 rice de, Prince of Benevento, 1754-1838, Fr. 
 diplomatist. Talmage, Thomas Dewitt, 1832- 
 . . . . , Am. clergyman. Tameelane (or Timour), 
 1336-1405, Asiatic conqueror. Tanceed, 1078- 
 1112, Norman leader in the first Crusade. 
 Taney, Roger Brooke, 1777-1864, Am. jurist. 
 Tannahill, Robert, 1774-1810, Scot. poet. 
 Taequinius Supeebus (Lucius Tarquinius), 
 ....-495 B.C., last king of Rome. Tasman, 
 Abel Janssen, 1600 ?-45, Dutch navigator. 
 Tasso, Torquato, 1544-95, It. poet. Tauchnitz, 
 Christian Bernhard, Baron, 1816-...., Ger. 
 publisher. Tayloe, Bayard, 1825-78, Am. 
 traveler, novelist, poet and journalist. Tayloe, 
 Jeremy, 1613-67, Eng. bishop and author. 
 Tayloe, Thomas (the Platonist), 1758-1835, 
 Eng. scholar. Tayloe, Tom, 1817-80, Eng. 
 dramatist. Tayloe, Zachary, 1784-1850, Am. 
 general and statesman ; twelfth president ; born 
 in Virginia; entered the army in 1808; served 
 in Seminole and Black Hawk wars; major- 
 general in Mexican war, and won the battles of 
 Resaca de la Palma and Buena Vista; elected 
 president by the Whigs in 1848. Tecumseh, 
 1770-1813, chief of the Shawnee Indians; 
 defeated by Harrison at Tippecanoe; killed in 
 the battle of the Thames. Tell, Wilhelm, fl. 
 1305, legendary Swiss hero. Teniebs, David 
 (the-Younger), 1610-90, Flem. painter. Ten- 
 nyson, Alfred, Baron, 1809-92, Eng. poet- 
 laureate. Teeence (P. Terentius Afer), 195?- 
 160? B.C., Rom. comic poet. Teepandee, fl. 
 675 B.C., Gr. musician. Tebby, Alfred Howe, 
 1827-90, Am. general. Teeby, Ellen Alice, 
 1848- . . . . , Eng. actress. Teetullian, 150 ?- 
 230?, Latin father of the church. Tesla, 
 Nikola, 1857- . ..., Austrian electrician; born 
 in Montenegro; came to America, 1881, to study 
 under Edison; his recent experiments and dis- 
 coveries have led the scientific world to believe 
 that a new volume of electricity is about to 
 be opened; it is believed that he will yet 
 produce light by vibration purely and electrical 
 disturbance without the dynamo. Tetzel, 
 Johann, 1460?-1519, Ger. monk; vender of 
 indulgences. Tewfik Pasha, 1852- . . . ., khe- 
 dive of Egypt. Thackebay, William Make- 
 peace, 1811-63, Eng. novelist. Thalbeeg, Sig- 
 ismond, 1812-71, Swiss pianist. Thales, 635?- 
 546 B.C., Gr. sage and philosopher. Thaxtee, 
 Celia, 1836- . . . . , Am. poet. Themistocles, 
 514?-449? B.C., Athenian general and states- 
 man. Theoceitus, fl. 275?, Gr. pastoral poet. 
 Theodoba, .... -548, empress of the East ; wife 
 of Justinian. Theodoee, 1818 ?-68, king of 
 Abyssinia. Theodoeic (the Great), 455-526, 
 
 king of the Ostrogoths. Theodosius, Flavius 
 (the Great), 346?-395, Rom. emperor. Theo- 
 pheastus, 372?-287? B.C., Gr. philosopher and 
 moralist. Thieeey, Jacques N. Augustin, 1795- 
 1836, Fr. historian. Thiees, Louis Adolphe, 
 1797-1877, Fr. statesman and historian. Thomas, 
 George H., 1816-70, Am. Federal general; won 
 the battles of Chickamauga and Nashville. 
 Thomas, Theodore, 1838- . . . . , Am. musical 
 director; born in Hanover. Thomson, James, 
 1700-48, Scot. poet. Thoeeau, Henry D., 1817- 
 62, Am. author. Thoewaldsen, Albert D., 
 177 0-1844, '"Danish sculptor. Thucydides, 47 0- 
 400 B.C., greatest of Greek historians. Tibee- 
 ius, 42 B.C.-37 A.D., Rom. emperor. Tilden, 
 Samuel Jones, 1814-86, Am. statesman; gov- 
 ernor of New York ; Democratic candidate for 
 presidency, 1876. Tillman, B. R., 1847- . . . ., 
 governor of S. C. Tilly, Johann Tzerklas von, 
 Count, 1559-1632, Ger. general in Thirty Years’ 
 War; fell at the battle of the Lech. Timoleon, 
 395-37 B.C., Corinthian general. Tindal, 
 Matthew, 1657?-1733, Eng. theological writer. 
 Tintoeetto, II (Giacomo Robusti), 1512-94, 
 It. painter. Titcomb, Timothy, pen name of 
 J. G. Holland. Titian (Tiziano Vecellio), 1477- 
 1576, the greatest of Venetian painters. Titiens 
 (or Titjens), Therese, 1834-77, Ger. vocalist. 
 Titus, 40-81, Rom. emperor. Tobin, John, 
 1770-1804, Eng. dramatist. Tocqueville, 
 Alexis Charles Henri Clerel de, 1805-59, Fr. 
 statesman and author. Todleben, Franz 
 Eduard, 1818-84, Russian general. Tolstoi, 
 Count Lyof, . . . . - . . . . , Russian novelist and 
 reformer. Tone, Theobald Wolfe, 1763-98, Ir. 
 patriot ; founder of the United Irishmen. 
 Tooke, John Horne, 1736-1812, Eng. philolo- 
 gist and radical. Toequemada, Tomas de, 
 1420-98, Sp. Dominican monk; inquisitor- 
 general. Tobeicelli, Evangelista, 1608-47, It. 
 physicist. Toussaint l’Ouveetuee, Francois 
 Dominique, 1743-1803, negro leader of the 
 Haytian rebellion. Teajan, 52-117, Rom. 
 emperor. Tbenchaed, Asa, pen name of Henry 
 Watterson. Teollope, Anthony, 1815-83, Eng. 
 novelist. Teomp, Martin Harpertzoon van, 
 1597-1653, Dutch admiral. Teomp, Cornelis 
 van, 1629-91, Dutch admiral. Teowbeidge, 
 John Townsend, 1827- . ..., Am. novelist and 
 poet. Teumbull, John, 1750-1831, Am. poet 
 and satirist. Teumbull, John, 1756-1843, Am. 
 painter. Teumbull, Jonathan, 1740-1809, Am. 
 statesman. Tuppee, Martin Farquhar, 1810- 
 89, Eng. poet and author. Tubenne, Henri de 
 la Tour d’ Auvergne, Vicomte de, 1611-75, Fr. 
 general. Tubgenef, Ivan Sergyevich, 1818-83, 
 Russian novelist. Tubneb, Joseph Mallord 
 William, 1775-1851, Eng. landscape painter. 
 Tuepin, Dick, 1711-39, Eng. highwayman. 
 Tweed, William Marcy (Boss Tweed), 1823-78, 
 
142 
 
 A DICTIONARY OF BIOGRAPHY 
 
 Am. politician and embezzler; mayor of New 
 York city. Tylek, John, 1790-1862, tenth 
 president of the United States; born in Va.; 
 practiced law; Congress, 1816-21; governor of 
 Virginia, 1825; senator, 1827; sympathized 
 with the nullifiers and opposed Jackson ; 
 resigned, 1836 ; elected vice-president on Whig 
 ticket, 1840; succeeded Harrison in 1841. 
 Tyler, Wat, . . ..-1381, Eng. rebel; leader of 
 rebellion against capitation tax. Tyndall, John 
 1820-1893, Ir. scientist. 
 
 HLAND, Johann Ludwig, 1787-1862, Ger. 
 lyric poet. Ulloa, Antonio de, 1716-95, 
 Sp. mathematician and naval officer; governor 
 of Louisiana. Ulphilas (or Ulfilas), 313-83, 
 the apostle of the Goths; translated the Scrip- 
 tures into Gothic. Ulpianus, Domitius, 
 
 228, Rom. jurist. Unger, Johann Friedrich, 
 1750-1813, Ger. printer and engraver. Urban I., 
 pope, 223-30, martyr; II., 1088-99, organized 
 the first crusade; III., 1184-7; IV., 1261-4; 
 V., 1362-70; VI., 1378-89; VII., 1500; VIII., 
 1623-44. Ure, Andrew, 1778-1857, Scot, 
 chemist and physician. Urqtjhart, David, 
 1805-77, Scot, writer and politician. Ussher, 
 James, 1580-1656, Ir. prelate and scholar. 
 
 V ALENS, Flavius, 328?-78, emperor of the 
 East. V ALENTiNiANus I. (Flavius), 321- 
 75, Rom. emperor; II. (Flavius), 371-93; III. 
 (Placidius), 419-55. Valerian (Publius 
 LuciniusValerianus), . . . . -268 ?, Rom. emperor. 
 Van Buren, Martin, 1782-1862, eighth presi- 
 dent of the United States; enrolled at the bar 
 in New York in 1803, and elected to the State 
 Senate; state attorney- general, 1815; leader of 
 the “Albany Regency;” U. S. senator, 1821; 
 governor, 1828; secretary of state, 1829-31; 
 vice-president, 1833-7; president, 1837-41. 
 Vancouver, George, 1758 ?-98, Eng. navigator. 
 Vanderbilt, Cornelius, 1794-1877, Am. capi- 
 talist. Vandyke (or Van Dyck), Sir Anthony, 
 1599-1641, Flemish painter; resided in England 
 for several years before his death, where he 
 became the most popular artist of his time. 
 Vane, Sir Henry, 1612-62, Eng. republican 
 statesman. Vanloo, Charles Andre, 1705-65, 
 Fr. painter. Vanloo, Jean Baptiste, 1684- 
 1745, Fr. painter. Van Rensselaer, Stephen 
 (the Patroon), 1764-1839, Am. statesman and 
 landholder. Varus, Publius Quintilius, fl. 7, 
 Rom. general ; defeated by Arminius. Vassar, 
 Matthew, 1792-1868, founder of Vassar College. 
 Vaijban, Sebastien le Prestre, Seigneur de, 
 1633-1707, Fr. military engineer. Veddeb, 
 Elihu, 1836- . . . . , Am. artist. Velasquez, Don 
 Diego Rodriguez de Silva y, 1599-1660, Sp. 
 painter. Velde, Willem van der (the Elder), 
 1610-93, Dutch marine painter. Velde, Willem 
 van der (the Younger), 1633-1707, Dutch 
 
 marine painter. Vendome, Louis Joseph, Due 
 de, 1654-1712, Fr. general. Vebbceckhoven, 
 Eugene Joseph, 1799-1881, Belgian painter. 
 Verdi, Giuseppe, 1814-...., It. composer. 
 Verne, Jules, 1828- . . . ., Fr. author. Vernet, 
 Antoine Charles Horace, 1758-1836, Fr. painter. 
 Vernon, Edward, 1684-1757, Eng. admiral. 
 Vespasianus, Titus Flavius, 9-79, Rom. emperor. 
 Vespucci, Amerigo (Americus Vespucius), 
 
 1451- 1512, It. navigator and astronomer. 
 Viaud, J ean ( “ Pierre Loti ” ), 1850- . . . . , Fr. 
 writer. Victor, Claude Perrin, Duke of 
 Belluno, 1764-1841, Fr. marshal. Victor I., 
 pope, 185-198; II., 1055-7; III., 1086-7; IV. 
 (anti-pope), recognized by Frederick I. in 
 1159, died 1164. Victor Emmanuel I., 1759- 
 1824, king of Sardinia; II., 1820-78, first king 
 of Italy; restored Italian unity. Victoria 
 (Victoria Alexandrina), 1819-...., queen of 
 Great Britain and empress of India. Vidocq, 
 Eugene Francois, 1775-1850, Fr. detective. 
 
 Villard, Henry, 1835- , Ger. -Am. financier. 
 
 Villars, Claude Louis Hector de, Due, 1653- 
 1734, Fr. general. Vincent de Paul, Saint, 
 1576-1660, Fr. priest and reformer. Vincent, 
 John Heyl, 1832- . . . . , Am. Methodist Ep. 
 bishop and educator. Vinci, Leonardo da, 
 
 1452- 1519, Florentine painter. Virchow, 
 Rudolf, 1821-...., Ger. pathologist. Virgil 
 (or Vergil), (Publius Virgilius Maro), 70-19 
 B.C., Latin poet. Volta, Alessandro, 1745- 
 1827, It. inventor of voltaic pile. Voltaire, 
 Francois Marie Arouet de, 1694-1778, Fr. 
 author, poet, wit, dramatist, historian, philoso- 
 pher and skeptic, and the greatest critic of 
 modern times ; the son of a notary ; imprisoned 
 in the Bastile in 1716 on an unfounded 
 suspicion of being the author of a libel on the 
 regent, and there produced “ GEdipe ” and wrote 
 part of the “Henriade;” in England, 1726-9, 
 passing much time in the society of Bclingbroke; 
 passed the years 1750-3 with Frederick the 
 Great. Voobhees, Daniel W., 1827- . . . ., Am . 
 orator and statesman. Vortigern, .... -485, 
 king of the Britons. 
 
 W ADDINGTON, William Henry, 1826- 
 . . . . , Fr. statesman and archaeologist, of 
 Eng. descent. Wagner, Richard, 1813-83, 
 Ger. composer, poet and critic. Waite. Davis 
 H., 1825- . . . . , governor of Colorado. Waite, 
 Morrison Remich, 1816-88, Am. chief justice. 
 Waldemar I. (the Great), 1131-81, king of 
 Denmark. Walker, John, 1732-1807, Eng. 
 lexicographer. Wallace, Sir William, 1270?- 
 1305, Scot, general and patriot; defeated by 
 Edward I. of England; betrayed and executed. 
 Wallace, William Vincent, 1815-65, Ir. com- 
 poser. Wallenstein, Albrecht Wenzel Euse- 
 bius von, Count, 1583-1634, Austrian general; 
 
A DICTIONARY OF BIOGRAPHY 
 
 143 
 
 hero of one of Schiller’s drama; entered the 
 imperial army at the beginning of the Thirty 
 Years’ war; raised an army at his own expense 
 in 1625, invading Denmark; banished from 
 court by Emperor Ferdinand, but recalled on 
 the death of Marshal Tilly ; defeated by Gustavus 
 Adolphus at Lutzen in 1632, but gained several 
 victories in Silesia; again lost the emperor’s 
 favor, being charged with aspirations to the 
 throne of Bohemia, was deprived of his com- 
 mand and assassinated. Walpole, Horace, 
 Earl of Oxford, 1717-97, Eng. author and wit. 
 WaLTIIER VON DER VoGELWEIDE, 1170?-1230?, 
 greatest of Ger. minnesingers. Walton, Izaak, 
 1593-1683, Eng. writer; “The Complete 
 Angler.” Warbeck, Perkin, ....-1490, Eng. 
 pretender; hanged. Ward, Artemas, 1727- 
 80, Am. general. Ward, Artemus, see Browne. 
 Warner, Charles Dudley, 1829- . . . . , Am. 
 humorist. Warner, Susan (Elizabeth Weth- 
 erell), 1818-85, Am. authoress. Warren, 
 Joseph, 1741-75, Am. physician; Revolutionary 
 general and patriot; fell at Bunker Hill. 
 Warren, Samuel, 1807-77, Eng. author. War- 
 wick, Richard Neville, Earl of (the king- 
 maker), 1420 ?-71, Eng. warrior; set up and 
 deposed Edward IV. Washington, George, 
 1732-1799, commander-in-chief in the American 
 Revolution and first president of the United 
 States; “the father of his country;” born in 
 Virginia; aide-de-camp to Braddock in the 
 Indian campaign of 1755; married Martha 
 Custis, 1759; chosen to Congress, 1774; ap- 
 pointed commander-in-chief, 1775; president, 
 1789-97. Watt, James, 1736-1819, Scot, 
 engineer and inventor ; improved and completed 
 the steam-engine; also credited with the dis- 
 covery of the composition of water. Watteau, 
 Jean Antoine, 1684-1721, Fr. painter. Watter- 
 son, Henry, 1840- . . . . , Am. journalist. Watts, 
 Isaac, 1674-1748, Eng. Dissenting minister 
 and sacred poet. Wayne, Anthony, 1745-96, 
 Am. Revolutionary general. Weber, Karl 
 Maria Friedrich Ernst von, Baron, 1786-1826, 
 Ger. composer. Webster, Daniel, 1782-1852, 
 Am. lawyer, orator and statesman; “the ex- 
 pounder of the Constitution;” born in N. H. ; 
 Congress, 1812-16, 1822-8; Senate, 1828-41; 
 secretary of state; re-entered Senate in 1844; 
 again became secretary of state in 1850; 
 nominated for the presidency in 1834, but 
 defeated; candidate for the Whig nomination in 
 1848, but defeated by Taylor, whom he sup- 
 ported; Webster’s reply to Hayne, of South 
 Carolina, is considered the greatest speech ever 
 made in Congress. Webster, Noah, 1758- 
 1843, Am. lexicographer. Wedgwood, Josiah, 
 1730-95, Eng. potter. Weed, Thnrlow, 1797- 
 1883, Am. journalist. Wellington, Arthur 
 Wellesley, first Duke of, 1769-1852, greatest of 
 
 Br. generals; gained great distinction in India, 
 in the war against the Mahrattas; major- 
 general, 1802; Farliament, 1805; secretary for 
 Ireland, 1807; defeated the Danes at Kioge, 
 and was given command of an army sent to 
 Spain against the French, 1808; triumphantly 
 entered Madrid, 1812; defeated Jourdan and 
 Soult, 1813; invaded France and gained numer- 
 ous victories; defeated Napoleon at Waterloo, 
 1815; was afterward prime minister and 
 minister of foreign affairs. Wells, Horace, 
 1815-48, Am. dentist. (Anaesthesia.) Wells, 
 Samuel Roberts, 1820-75, Am. phrenologist. 
 Wenceslaus (or Wenzel), 1361-1419, emperor 
 of Germany and king of Bohemia. Wesley. 
 Charles, 1708 : 88, Eng. Methodist divine and 
 hymn-waiter. Wesley, John, 1703-91, brother 
 of C. W. ; Eng. founder of Methodism, “the 
 religion of feeling.” West, Benjamin, 1738- 
 1820, Am. painter in England. Wharton, 
 Francis, 1820-89, Am. jurist and theologian. 
 Wharton, Henry, 1664-95, Eng. ecclesiastical 
 writer. Whately, Richard, 1787-1863, Ir. 
 prelate and author. Wheeler, Wibiam Almon, 
 1819-87, Am. statesman; vice-president. Whis- 
 tler, James Abbott MacNeal, 1834- . . . ., Am. 
 artist in England. White, Andrew Dickson, 
 1832- . . . . , Am. scholar. White, Henry Kirke, 
 1785-1806, Eng. religious poet. White, 
 Joseph Blanco, 1775-1841, Eng. author. White, 
 Richard Grant, 1822-85, Am. author. White- 
 field, George, 1714-70, Eng. preacher; founder 
 of Calvinistic Methodists. Whitman, Walt, 
 1819-92, Am. poet. Whitney, Eli, 1765-1825, 
 Am. inventor of the cotton-gin. Whittier, 
 John Greenleaf, 1807-92, Am. poet; member of 
 the Society of Friends. Wieland, Christoph 
 Martin, 1733-1813, Ger. poet. Wilberforce, 
 William, 1759-1833, Eng. philanthropist and 
 statesman; secured the abolition of the slave 
 trade. Wilcox, Ella Wheeler, 1845- . . . . , Am. 
 authoress. Willard, Francis Elizabeth, 1839- 
 . . . . , Am. temperance reformer. William I. 
 (the Conqueror), 1027-87, king of England; 
 duke of Normandy; conquered England; II. 
 (Rufus), 1056-1100; III. (William Henry of 
 Nassau, prince of Orange), 1650-1702, won 
 battle of the Boyne; IV., 1765-1837, uncle of 
 Queen Victoria. William I., 1772-1843, king 
 of the Netherlands; II., 1792-1849; III., 1817- 
 90. William I., 1797-1888, king of Prussia 
 
 and emperor of Germany; II., 1859- 
 
 William of Nassau, see Orange. Williams, 
 Roger, 1599-1683, Eng. Puritan minister; 
 founder of Rhode Island colony; born in Wales. 
 Willis, Nathaniel Parker, 1806-67, Am. 
 journalist and poet. Wilmot, David, 1814-68, 
 Am. statesman. (Wilmot Proviso.) Wilson, 
 Alexander, 1766-1813, Scot.-Am. ornithologist. 
 Wilson, Henry (original name, Jeremiah Jones 
 
144 
 
 A DICTIONARY OF BIOGRAPHY 
 
 Colbath), 1812-75, Am. politician; eighteenth 
 vice-president. Wilson, John (Christopher 
 North), 1785-1854, Scot, writer. Windom, Wil- 
 liam, 1828-91, secretary of U. S. treasury. Wise- 
 man, Nicholas, 1802-65, Eng. cardinal. Witte- 
 kind, .... -807, Saxon warrior ; conquered 
 by Charlemagne. Wolcott, John, 1738-1819, 
 Eng. satirist. Wolfe, Charles, 1791-1823, Ir. 
 poet. Wolfe, James, 1726-59, Eng. general; 
 fell at Quebec. Wolseley, Garnet Joseph, Sir, 
 1833-...., Br. general. Wolsey, Thomas, 
 1471-1530, Eng. cardinal and statesman; prime 
 minister of Henry VIII.; deposed, 1529. 
 Wood, Mrs. Henry, 1820-87, Eng. novelist. 
 Woodworth, Samuel, 1785-1842, Am. poet. 
 Worcester, Edward Somerset, Marquis of, 
 1601 ?-67, Eng. nobleman; one of the inventors 
 of the steam-engine. Worcester, Joseph 
 Emerson, 1734-1866, Am. lexicographer. 
 Wordsworth, William, 1770-1850, Eng. poet. 
 Wrangel* Karl Gustaf von, Count, 1613-75, 
 Sw. general. .Wrangell, Ferdinand Petrovitch 
 von, Baron, 1795?-1870, Russian explorer. 
 Wren, Sir Christopher, 1632-1723, Eng. archi- 
 tect. (St. Paul’s Cathedral, London.) Wright, 
 Silas, 1795-1847, Am. statesman. Wycherley, 
 William, 1640?-1715, Eng. comedy writer. 
 Wycliffe (or Wickliffe), John de, 1324 ?-84, 
 Eng. reformer. 
 
 X ANTIPPE, the wife of Socrates, notorious 
 for bad temper, but credited by her 
 husband with many domestic virtues. Xavier, 
 Francis, Saint, 1506-52, Sp. Jesuit missionary 
 to India and Japan. Xenocrates, 396-14 B.C., 
 Gr. philosopher. Xenophanes, 600?-500? B.C., 
 Gr. philosopher. Xenophon, 445?-355? B.C., 
 Athenian historian and general. Xeres, 
 Francisco de, 1504 ?-70, Sp. historian with 
 Pizarro. Xerxes (the Great), . . . .-465 B.C., 
 king of Persia ; invaded Greece, but defeated at 
 iSalamis. Ximenes de Cisneros, Francisco 
 (Cardinal Ximenes), 1436-1517, Sp. prelate and 
 statesman; published Polyglot Bible. Ximenes 
 de Quesada, Gonzalo, 1495 ?-1546, Sp. explorer. 
 
 Y ALE, Elihu, 1648-1721, patron of Yale 
 College. Yancey, William Lowndes, 1814- 
 63, Am. politician. Yonge, Charlotte Mary, 
 1823- . . . . , Eng. authoress. York, Edmund Plan- 
 tagenet, first Duke of, 1341-1402, founder of 
 the house of York. Young, Arthur, 1741-1820, 
 Eng. agricultural writer. Young, Arthur H. 
 (Art Young), 1866- . . . ., Am. cartoonist. Young, 
 Brigham, 1801-77, president of the Mormon 
 church. Young, Charles Augustus, 1834- . . . . , 
 Am. astronomer. Young, Edward, 1684-1765, 
 Eng. poet. Yves, Saint, 1253-1303, Fr. monk 
 and jurist; patron of lawyers, 
 
 Z ALEUCUS, fl. 7th century B.C., Gr. legis- 
 lator and reformer; first to make a written 
 code of laws. Zamojski, John Sarius, 1541- 
 1605, Polish general, statesman and scholar. 
 Zarate, Agostin de, 1493?-1560, Sp. historian. 
 Zechariah, fl. 6th century B.C., Hebrew pro- 
 phet. Zelotti, Battista, 1532-92, It. painter. 
 Zeno (orZenon), 355?-307? B.C., Gr. philoso- 
 pher; founder of Stoic school. Zeno (or Zenon) 
 of Elea, 490- . . . . , Gr. philosopher. Zenobia, 
 Septima, ....-275, queen of Palmyra. Zeph- 
 aniah, Hebrew prophet; flourished in the reign 
 of Josiah. Zeuxis, 464?-396, Gr. painter. Zim- 
 merman, Johann Georgvon, 1728-95, Swiss phys- 
 ician and philosopher. Zinzendorf, Nicolaus 
 Ludwig von, Count, 1700-60, Ger. theologian. 
 Ziska, John, of Trocznow, 1360-1424, Bohemian 
 general and leader of the Hussites. Zoega, 
 Georg, 1755-1809, Danish archaeologist. Zola, 
 Emile, 1840- . . . ., Fr. novelist. Zollicoffer, 
 Felix K., 1812-62, Am. general. Zoroaster, 
 fl. 500 B.C., Persian philosopher and founder of 
 the Magian religion. Zschokke, Johann Hein- 
 rich Daniel, 1771-1848, Ger. author. Zwtngli, 
 Ulrich, 1484-1531, Swiss reformer; killed in 
 battle. 
 
 The Suez Canal is the most important ship- 
 ping enterprise known to history. It enables 
 two ships to do the work of three in trading 
 between Europe and the East. From London 
 to Bombay, by way of the Cape, is 10,595 miles; 
 by the canal, 6,330. It cost £17,000,000, was 
 begun in 1856 and finished in 1869. Its length 
 is 92 miles, depth 26 feet; the tolls average 
 £800 per vessel, or 8 shillings per ton of net 
 tonnage. The estimated saving to commerce is 
 £5,000,000 a year. In 1889 3,425 vessels went 
 through, the mean time of passing being twenty- 
 seven hours. Electric lights are now used to 
 enable ships to pass at night as readily as in the 
 daytime. 
 
 The most singular ship in the world is the 
 Polyphemus, of the British navy. It is simply 
 a long steel tube, deeply buried in the water, 
 the deck rising only four feet above the sea. It 
 carries no masts or ^ils, and is used as a ram 
 and torpedo boat. 
 
 One towboat on the Mississippi, in a good 
 stage of water, can take from St. Louis to New 
 Orleans a tow carrying 10,000 tons of grain, a 
 quantity that would require fifty railroad trains 
 of ten cars each. 
 
 It has been calculated that the salary and 
 expense bills of the traveling salesmen of the 
 United States in a single year would more than 
 pay off the entire national debt. 
 
I 
 
 History at a Glance 
 
 
 
 
 
 
 HISTORICAL, BIOGRAPHICAL AND STATISTICAL DIAGRAMS, SUGGESTING 
 DATES, NAMES AND EVENTS, AND DESIGNED FOR READY 
 REFERENCE, AND TO AID THE MEMORY 
 
 
 
 Prehistoric Times 
 
 
 
 Sir J. Lubbock distinguishes four prehistoric ages, as follows : 1. The Paleolithic or Early Stone Age. 2. The’ 
 Neolithic or Polished Stone Age. 3. The Bronze Age. 4. The Iron Age. In the Stone Age man knew nothing of 
 pottery or agriculture and had no domestic animals, except the dog. In the Bronze Age arms and cutting instru- 
 ments were made of bronze. In the Iron Age bronze was superseded by iron. 
 
 B.C. 
 
 FROM THE DELUGE TO THE TIME OF CYRUS 
 
 2350 
 
 The Deluge. 
 
 2200 ( circa ). Hia dynasty founded in China. 
 
 
 
 1996. Birth of Abraham. 1921. Call of Abraham. 1896. Isaac born. 1837. Jacob and Esau born. 
 
 1822. Egyptian alphabet invented. 1729. Joseph sold into Egypt. 1706. Jacob removes into Egypt. 
 
 1700. Rameses, King of Egypt. 1618. Sesostris, King of Egypt. 
 
 1582. Beginning of the chronology of the Arundelian marbles, brought to England A. D. 1627. 
 
 1574. Moses born. 1571. Aaron born. 
 
 1491 . The Exodus. The Law given from Sinai. 1451. Moses and Aaron die. 
 
 1451. Joshua leads the Israelites into Canaan. 
 
 
 The Hebrews 
 
 Egypt 
 
 Assyria 
 
 Greece* etc. 
 
 1300_ 
 
 
 The Pharaohs. 
 
 
 
 
 _ _ 
 
 45. Gideon conquers the Midianites. 
 
 
 ; 73. Rise of the 
 Assyrian Empire. 
 Semiramis. 
 
 63. Jason and 
 the Argonauts. 
 
 1200_ 
 
 
 
 
 
 
 1100^ 
 
 88. Jephthah. 
 
 ’ 56. Eli. 
 
 36. Samson slays the Philistines. 
 20. Samuel. 
 
 
 50. Nebuchad- 
 nezzar I. 
 30. Tiglath 
 
 Pileser. * 
 
 94. The Trojan 
 War. 
 
 84. Capture of 
 Troy. 
 
 Chow dynasty 
 founded in 
 China. 
 
 1000^ 
 
 95. Saul, King. 
 
 55. David, King. 
 
 42. The Ark removed to Jerusalem. 
 23. Revolt of Absalom. 
 
 15. Solomon, King. 
 
 12. The Temple begun. 
 
 82. Cheops builds 
 the great 
 Pyramid. 
 
 (J 
 
 69. Codrus dies 
 for his people. 
 68. Archons 
 chosen. 
 
 
 90. Queen of Sheba visits Solomon. 
 75. Solomon dies. 
 
 Revolt of the ten tribes — two 
 Kingdoms formed : 
 
 78. Shishak. 
 
 71. Invades 
 
 Judea and 
 plunders 
 the Temple. 
 
 1 
 
 
 
 Jndali 
 
 Israel 
 
 
 
 900_ 
 
 Rehoboam, King. 
 58. Abijah. 
 
 55. Asa. 
 
 04. Jehoshaphat. 
 
 ' '.V- 
 
 Jeroboam, King. 
 54. Nadab. 
 
 26. Samaria built. 
 18. Ahab and 
 Jezebel. 
 
 
 \ 900. Erection of the 
 Northwest Palace 
 of Nimroud. 
 
 • 
 
 800 
 
 89. Jehoram. 
 
 88. The Philistines 
 plunder Jerusa- 
 lem. 
 
 78. Joash. 
 
 97. Elijah trans- 
 lated. 
 
 92. Syrians be- 
 siege Samaria. 
 
 84. Jehu. 
 
 40. Jehoash de- 
 feats King Ben- 
 hadad of Syria. 
 
 
 | 75. Sardanapalus. 
 
 70. The Assyrians 
 ' conquer 
 Phoenicia. 
 
 ■ 
 
 Homer. 
 
 84. Legislation of 
 Lycurgus at 
 Sparta. 
 
 78. Carthage 
 founded by 
 Dido. 
 
II 
 
 B. C. 
 
 700 
 
 600 
 
 500 
 
 400 
 
 Judali 
 
 Israel 
 
 Joel, prophet. 
 
 69. Jotham. 
 
 42. Ahaz pays trib- 
 ute to Tiglath 
 Pileser. 
 
 41. Pekah, King of 
 Israel, besieges 
 Jerusalem ; 
 120,000 of his men 
 are slain in one 
 day. 
 
 26. Hezekiah. 
 
 Isaiah. 
 
 Nahum. 
 
 10. Sennacherib’s 
 army destroyed. 
 
 97. Manasseh. 
 
 42. Amon. 
 
 41. Josiah. 
 
 Jeremiah. 
 
 Habakkuk. 
 
 6. Jerusalem 
 taken by 
 N ebuchadnezzar . 
 
 98. Jehoiachin. 
 
 96. Zedekiah. 
 
 88. J erusalem des- 
 troyed. 
 
 Jonah. 
 
 47. Assyrians in- 
 vade Israel. 
 
 30. Hosea pays 
 tribute. 
 
 21. The ten tribes 
 carried into cap- 
 tivity. 
 
 Assyria 
 
 Egypt 
 
 23. Invades 
 Phoenicia. 
 
 17. Sennacherib. 
 Esarhadon, King of 
 
 Babylonia 
 
 6. Nebuchadnezzar the Great defeats 
 Necho of Egypt, invades Judea and 
 takes Jerusalem. 
 
 79. 
 
 Nebuchadnezzar invades Phoenicia. 
 
 Takes Tyre. 
 
 Destroys Nineveh. 
 
 Ezekiel. 
 
 Jews carried captive to Babylon. 
 
 65. Belshazzar. 
 
 Cyrus, the Mede, captures Babylon and establishes the 
 Persian Empire. 
 
 36. Cyrus ends captivity of the Jews. 
 
 29. Death of Cyrus. 
 
 11. Sennacherib’s 
 invasion. 
 
 11. Necho II. loses 
 200,000 men try- 
 ing to cut canal 
 to Red Sea. 
 
 6. Nebuchadnez- 
 zar defeats 
 Necho. 
 
 94. Apries, King. 
 
 79-72. Conquered 
 and devasted by 
 Nebuchadnezzar. 
 
 Amasis. 
 
 Psammanit. 
 
 25. Conquest by 
 Cambyses, son of 
 Cyrus. 
 
 Greece, Borne 
 
 76. Commencement 
 of Olympiads — 
 first authentic 
 date in Greek 
 history. 
 
 53. Rome founded 
 by Romulus. 
 
 50. Sabine war in 
 Rome. 
 
 24. Code of Dracho 
 Athens. 
 
 16. Tarquin the 
 Elder, King of 
 Rome. 
 
 94. Solon gives 
 laws at Athens. 
 
 78. Servius Tullius 
 Rome. 
 
 34. Tarquin the 
 Proud. 
 
 FROM CYRUS TO ALEXANDER 
 
 Persia 
 
 21. Darius I. 
 
 Zachariah, prophet. 
 Haggai. 
 
 15. Dedication of second 
 temple at Jerusalem. 
 
 8-6. Conquest of 
 Thrace, Pseonia and 
 Macedonia. 
 
 94. Darius invades 
 Greece. 
 
 90. Defeated at 
 Marathon. 
 
 81. Xerxes invades 
 Greece. 
 
 79. Returns defeated. 
 
 67. Ezra returns to 
 Jerusalem. 
 
 65. Artaxerxes I. 
 
 60. Egypt revolts. 
 
 56. Esther. 
 
 55. Jerusalem rebuilt by 
 Nehemiah. 
 
 Greece 
 
 10. The Pisistratidae 
 expelled from Athens. 
 Republic. 
 
 4. Sardis burned by the 
 Greeks. 
 
 1. Battle of Cunaxa 
 Cyrus the Youn, 
 slain. 
 
 u 
 
 90. Miltiades defeats the 
 Persians at Marathon. 
 
 80. Leonidas at Ther- 
 mopylae. Themistocles 
 at Salamis. 
 
 Xerxes destroys Athens. 
 
 80-50. Anaxagoras 
 teaches philosophy. 
 
 79. Battles of Mycale 
 and Plataea ; Persians 
 retreat. 
 
 44. Pericles supreme. 
 
 43. The Parthenon built 
 by Phidias. 
 
 31. Peloponnesian war. 
 
 29. Death of Pericles. 
 
 Socrates. 
 
 14. Battle of Syracuse. 
 
 13. Athenians invade 
 Sicily. 
 
 Macedonia 
 
 8. Subdued by Darius 
 of Persia. 
 
 Rome 
 
 10. The Tarquins van- 
 quished. 
 
 Republic. 
 
 1. Dictators. 
 
 93. Tribunes chosen. 
 91. Coriolanus con- 
 quered. 
 
 89. Besieges Rome. 
 88. Retires at his 
 mother’s suit. 
 
 58. Cincinnatus Dictator. 
 51. First decemvirate. 
 
 49. Yirginius kills his 
 daughter to save her 
 honor. 
 
 40. Famine in 
 
Ill 
 
 Persia 
 
 Greece 
 
 B.C. 
 
 Artaxerxes Mnemon. 
 
 94. Persians and Athe- 
 nians in battle of 
 Cnidus. 
 
 5. Darius III. (Codo- 
 manus). 
 
 95. Corinthian war. 
 
 80. Olinthian war. 
 
 78. Theban war — 
 Epaminondas, Theban 
 general. 
 
 39. War with Macedon. 
 
 35. Greeks conquered by 
 Alexander the Great. 
 Thebes destroyed. 
 
 Macedonia 
 
 3. Amyntas. 
 
 58. Philip II. 
 
 38. Athenians and 
 Thebans defeated 
 at Cheronea. 
 
 36. Murder of Philip. 
 Accession of Alex- 
 ander the Great. 
 34. Battle of the 
 Granicus. 
 
 34. Persia invaded and 
 
 conquered by Alex-^BH 33. Battle of Issue. 
 
 ander the Great of 
 
 Capture of Damascus. Siege of Tyre. 
 
 32. Alexander captures Tyre and conquers Egypt. Alexandria founded. 
 31. Battle of Arbela — subjugation of Persia. 
 
 30. Darius assassinated. 
 
 28. Alexander invades India. 
 
 24. Alexander dies at Babylon. 
 
 Rome 
 
 90. Rome burnt by the 
 Gauls. 
 
 Civil war between 
 patricians and ple- 
 beians. 
 
 K Tribunes abolished. 
 
 40. Samnian war begins, 
 
 37. War with Latins. 
 
 35. Surrender of Latium. 
 
 32. Treaty with Alex- 
 ander. 
 
 FROM ALEXANDER TO AUGUSTUS 
 
 Egypt 
 
 Syria 
 
 Greece 
 
 Macedonia 
 
 Rome 
 
 
 
 
 
 
 22. Ptolemy I. 
 
 23. Seleucus I. 
 
 
 
 21, Romans de- 
 
 1. Battle of Issue. 
 Final division of 
 
 
 
 
 feated by Pantius. 
 
 Alexander’s do- 
 minions. 
 
 
 
 
 
 Ptolemy Lagus. 
 
 
 i 99. Athens taken 
 
 98. Philip IY. 
 
 
 84. Ptolemy Phila- 
 
 83. Antiochus I. 
 
 v' ~\J 
 
 by Demetrius. 
 
 
 81. War with 
 
 delphus. 
 
 97. Republic re- 
 established. 
 
 
 Pyrrhus, King of 
 Epirus. 
 
 
 j 
 
 88. Lysimachus, 
 
 80. Pyrrhus 
 
 
 
 ! 87. Birth of Ar- 
 
 invades Italy. 
 
 
 
 chimedes (d. 212). 
 
 King of Thrace, 
 
 74. Pyrrhus 
 
 
 
 91. Achaean league. 
 
 subjects Mace- 
 donia. 
 
 defeated at Ben- 
 eventum. 
 
 
 
 79. Irruption of 
 
 
 65. Rome supreme 
 
 
 
 the Gauls. 
 
 
 over all Italy. 
 
 46. Ptolemy Ever- 
 getes. 
 
 46. Seleucus I. 
 
 51. Achaean league 
 renewed. 
 
 
 64. First Punic war. 
 56. Defeat of 
 Carthaginians. 
 
 55. Regulus capt’d 
 
 Egyptians conquer 
 
 
 
 
 by Carthaginians. 
 41. Catullus 
 
 Syria. 
 
 
 
 
 defeats 
 
 Carthagini ans. 
 
 
 
 
 
 18. Second Punic 
 
 
 
 26. Reforms of 
 Cleomenes. 
 
 
 war. 
 
 Hannibal defeats 
 
 21. Ptolemy Philo- 
 pater. 
 
 23. Antiochus 
 the Great. 
 
 20. Philip Y. 
 
 Romans at 
 Ticinus. 
 
 17. Hannibal passes 
 
 
 
 
 the Apennines. 
 
 
 
 
 
 16. Battle of Cannae. 
 11-5. First Mace- 
 
 
 
 
 
 donian war. 
 
 7. Carthaginians 
 
 
 
 
 
 defeated at 
 
 4. Ptolemy 
 
 Epiphanes. 
 
 
 
 11. War with Rome. 
 
 Metaurus. 
 
 3. Scipio carries 
 war into Africa. 
 2. Hannibal 
 
 i 
 
 
 
 defeated. 
 
 
 300 
 
 200 
 
IV 
 
 B. €. 
 
 100 
 
 B.C. 
 
 Egypt 
 
 80. Ptolemy 
 Philometer. 
 
 45. Ptolemy 
 Physcon. 
 
 17. Ptolemy 
 Lathyrus. 
 
 Ptolemy 
 
 Alexander. 
 
 >. Berenice. 
 
 48. Murder of 
 Pompey. 
 
 45. Cleopatra. 
 
 30. Death of 
 Antony and 
 Cleopatra. 
 Egypt subdued 
 by Rome. 
 
 Judea 
 
 Syria 
 
 Egyptians 
 driven out by 
 Antiochus 
 
 65. Antiochus 
 defeated by 
 Judas. 
 
 35. JohnHyr- 
 canus. 
 
 6. Aristobulus 
 6. Alexander 
 Jannaus. 
 
 Independ- 
 ent. 
 
 Greece 
 
 30. Antiochus 
 VII. 
 
 23. Antiochus 
 VIII. 
 12. Antiochus 
 IX. 
 
 78. Alexandra, 
 Queen. 
 
 70. Hyrcanus 
 II. 
 
 67. Aristobulus 
 II. 
 
 63. Jerusalem 
 taken by the 
 Romans. 
 
 69. Antiochus 
 XIII. 
 
 64. Pompey 
 makes Syria 
 a Roman 
 province. 
 
 91. Sparta joins 
 the league. 
 
 88. Laws of 
 Lycurgus 
 abolished by 
 Philopomen. 
 
 5. Corinth 
 taken by 
 Mummius. 
 
 Macedonia 
 
 99. Second war 
 with Rome. 
 
 78. Perseus. 
 
 72. Third war 
 with Rome. 
 
 68. Battle of 
 Pydna. 
 
 Macedonia 
 made a 
 Roman pro- 
 vince. 
 
 49. Third Punic war. 
 46. Carthage destroyed. 
 
 34. First Servile war. 
 
 . Conquest of Spain. 
 
 
 2. Secom 
 
 The Social war in Italy. 
 
 88. War with Pontus. 
 
 Civil war — Marius and Sulla. 
 73-72. Victories of Lucullus. 
 
 Second conspiracy of Catiline— Cicero’s orations. 
 60. First triumvirate: 
 
 Pompey, Julius Caesar, Crassus. 
 
 55. Caesar invades Britain. Crassus killed by the Parthians. 
 51. Gaul subjugated. 
 
 49. Civil war between Caesar and Pompey. Caesar dictator. 
 
 48. Battle of Pharsalia. 
 
 45. War in Spain. Pompeians defeated at Munda. Caesar dictator for life. 
 
 44. Caesar assassinated. Antony master of Rome. Corinth and Carthage rebuilt. 
 43. Second triumvirate — Octavius, Antony, Lepidus. Cicero put to death. Ovid bom. 
 42. Battle of Philippi. Death of Brutus and Cassius. 
 
 Triumvirs masters of the Roman world. 
 
 40. Herod made King of the Jews. 32. War between Octavius and Antony. 
 
 31. Battle of Actium. 
 
 Establishment of the Roman Empire. 
 
 27. Ceesar Octavius, Emperor, under the title of Augustus. 
 
 17 — 7. Temple of Jerusalem rebuilt by Herod. 
 
 12. Drusus invades Germany. 
 
 4 . The Advent of Christ (according to Usher.) 
 
 FROM AUGUSTUS TO CHARLEMAGNE 
 
 A.D. 
 
 4 — 6. Tiberius in Germany. 9. Varus and his legions destroyed by the Germans under Hermann. 
 
 29. The Crucifixion of Jesus Christ. (Some authorities give A.D. 33 as the date.) 
 
 37. Caligula. 41. Claudius. 54. Nero. 61. Insurrection of the Britons under Boadicea. 
 
 64. Rome burned. Christians persecuted. 70. Jerusalem destroyed by Titus. 
 
 79. Pompeii and Herculaneum destroyed by eruption of Vesuvius. ' 
 
 100 17. Hadrian. 
 
 30. Birth of Galen. 
 
 3. Severus captures Byzantium. 
 
 3. Persecution of Christians. 
 
 2. Persecution of Christians. 9. Severus invades Caledonia. 
 
 36. Persecution of Christians renewed. 62-67. Dreadful pestilence. 
 
 63. The Franks invade Gaul. 
 
 31. Persian war. 
 
 3. Diocletian persecutes Christians. 06. Constantine the Great. 11. Edict to stop persecutions, 
 i. Constantine sole emperor. 25. Council of Nice. 26. Arian controversy. 
 
 64. Valentinian and Valens joint emperors. Final division of the empii’e. 
 
 u I m M 1 1 H — 1 1 , 
 
Y 
 
 The Western Empire 
 
 The Eastern Empire 
 
 A.D. 
 
 300 
 
 93. Honorius, Emperor. 
 
 94. Theodosius master of the whole Roman world. 
 
 95. Death of Theodosius. 
 
 76. Valens allows the Huns to settle in Thrace. 
 
 78. Co istantinople threatened by the Goths. 
 
 95. Arcadius, Emperor of the East. 
 
 The Huns invade the Eastern provinces. 
 
 400 
 
 400. The Goths, under Alaric, overrun Italy. 
 
 9. Romans driven from Spain. 
 
 10. Alaric sacks Rome. 
 
 11. Roman legions recalled from Britain. 
 
 40. Leo I. (the Great), Bishop of Rome. 
 
 49. Landing of Anglo-Saxons in Britain. 
 
 52. Attila invades Italy. 53. Death of Attila. 
 
 55. Genseric sacks Rome. 
 
 57. Hengist founds the kingdom of Kent 
 
 •• Jil 
 
 72. The Visigoths conquer Spain. 
 
 76. Odoacer, King of Italy. End of Western Empire. 
 
 ... - 
 
 8. Theodosius II. 
 
 28. Nestor, Patriarch of Constantinople. 
 
 29. Vandals, under Genseric, invade Africa. 
 
 33. Attila, King of the Huns. 
 
 39. The Vandals surprise Carthage. 
 
 47. Attila ravages the empire and exacts tribute. 
 60. Marcian. 
 
 65. Great fire at Constantinople. 
 
 
 86. The Franks in Gaul. 
 
 89. The Ostrogoths in Italy. 
 
 
 500 
 
 7. Kingdom of the Franks founded by Clovis. 
 
 2. The empire ravaged by the Persians. 
 
 
 39. Belisarius in Italy. 
 
 29. The Justinian code published. 
 
 
 52. Ostrogoths expelled from Italy. 
 
 81. The Slavonians in Thrace. 
 
 
 96. The Lombards overrun Italy. 
 
 
 600 
 
 28. Dagobert, King of France. 
 
 56. Clovis II., King of France. 
 
 62. Lombards defeat Constans II. in Italy. 
 78. Cadwallader, last King of the Britons. 
 97. Anefesto, Doge of Venice. 
 
 12. Mahomet spreads his doctrines. 
 14. Persians ravage Syria and Palestine. 
 22. The Hegira. 
 
 ! 40. The Saracens invade Egypt. 
 
 73. Siege of Constantinople. 
 
 97. Saracens conquer Northern Africa. 
 
 700 
 
 11. Saracens invade Spain. 
 
 14. Charles Martel, Duke of France. 
 
 32. Battle of Tours. Saracens defeated by the 
 Franks under Charles Martel. 
 
 52. Pepin the Short, King of France. 
 
 68. Succeeded by his sons, Charlemagne and 
 Carloman. 
 
 72-85. Charlemagne conquers the Saxons. 
 
 74. Charlemagne conquers the Lombards. 
 
 87. The Danes in England. 
 
 91-96. Charlemagne establishes the margravate 
 of Austria. 
 
 20. The Saracens defeated at Constantinople. 
 30. Iconoclasts burn and destroy works of art. 
 
 800 
 
 800. Charlemagne crowned Emperor of the West 
 
 ^•aroun al Raschid, Caliph of Arabia. 
 
VI. 
 
 FROM CHARLEMAGNE TO NAPOLEON 
 
 A. D. 
 
 England 
 
 France 
 
 Germany 
 
 Eastern Empire 
 
 800 
 
 Tlie Anglo-Saxons 
 
 40. Charles the Bald. 
 
 51. Pillaged by 
 
 Northmen. 
 
 ■ww Jt* -m* 
 
 House of France 
 
 11. Bulgarians defeat 
 
 
 28. Egbert, King. 
 
 71. Alfred the Great. 
 
 14. Louis the Debon- 
 naire separates 
 Germany from 
 France. 
 
 the Greek Emperor. 
 
 900 
 
 24. Athelstane. 
 
 12. Rollo, Duke of 
 
 House of Saxony 
 
 
 
 37. Defeats Danes, 
 
 Normandy. 
 
 18. Henry L (the 
 
 Fowler). 
 
 
 
 Scots, etc. 
 
 Capetian Dynasty 
 
 34. Conquers Huns, 
 
 
 
 
 
 Danes, Vandals, 
 
 
 
 79. Edward the Martyr 
 
 87. Hugh Capet, King. 
 
 Bohemians. 
 
 
 
 assassinated. 
 
 62. Otho I. crowned 
 
 69. John Zimisces. 
 
 
 
 96. Paris made capital. 
 
 Emperor by Pope. 
 
 
 
 
 83. Otho IH. 
 
 
 1000 
 
 Ethelred. 
 
 1000. Robert II. 
 
 
 
 16. Edmund. 
 
 
 House of Bavaria 
 
 
 
 The Wanes 
 
 
 2. Henry II. (Saint.) 
 
 
 
 17. Canute sole ruler. 
 34. Canute II. 
 
 31. Henry I. 
 
 II. of Franconia 
 
 
 
 42. Saxons restored. 
 
 
 22. Conrad II. 
 
 54. Schism of Greek 
 
 
 Edward the 
 
 Confessor. 
 
 60. Philip I. 
 
 39. Henry III. 
 
 Church 
 
 
 66. Battle of Hastings. 
 
 The Normans 
 
 66. Henry IV. 
 
 73. War with Saracens. 
 
 81. Alexius Comnenus. 
 
 
 
 William I. (the 
 
 Conqueror. ) 
 87. William II. 
 
 98. War with England. 
 
 77. Henry goes to Canossa 
 and submits to Pope. 
 
 96. Suspicious recep- 
 tion of Crusaders. 
 
 1100 
 
 Henry I. 
 
 8. Louis the Fat. 
 
 6. Henry V. 
 
 
 
 35. Stephen. 
 
 The Plantagenets 
 
 37. Louis VII. 
 
 38. Conrad III. 
 
 
 
 54. Henry II. 
 
 52. Frederick I. 
 
 43. Manuel Comnenus. 
 
 
 71. Invasion of Ireland. 
 89. Richard Cceur de Lion 
 
 80. Philip II. 
 
 Barbarossa. 
 64. Invades Italy. 
 
 62. Destroys Milan. 
 
 i 
 
 67. Italian League. 
 
 47. Treachery to Ger- 
 man Crusaders. 
 
 
 99. John Lackland. 
 
 
 
 1200" 
 
 15. Magna Charta 
 
 signed. 
 
 14. Louis X. 
 
 Battle of Bouvines. 
 
 9. Otto IV. 
 
 18. Frederick II. 
 
 4. Baldwin I. 
 6. Peter de 
 
 
 16. Henry III. 
 
 62. War of the Barons. 
 65. Barons defeated. 
 
 16. Philip V. 
 
 21. Charles IV. 
 
 House of Valois 
 
 41. Hanseatic League 
 formed. 
 
 House of Hapsburg 
 
 Courtenay 
 
 19. Robert de 
 
 Courtenay 
 
 
 72. Edward I. 
 
 28. Philip VI. 
 
 73. Rudolph I. ; 
 
 28. Baldwin II. 
 
 
 82. Conquest of Wales. 
 
 64. Charles V. 
 
 92. Adolph. 
 
 
 
 97. Sir Wm. Wallace in 
 Scotland. 
 
 80. Charles VI. 
 
 98. Albert I. 
 
 61. Michael Paleolo- 
 
 
 
 
 gus. 
 
 13 oo" 
 
 7. Edward II. 
 
 14. Louis X. 
 
 7. Swiss revolt. 
 
 
 14. Battle of Bannock- 
 
 16. Philip IV. 
 
 William Tell. 
 
 28. Andronic III. 
 
 
 burn. 
 
 21. Charles IV. 
 
 15. Battle of Morgarten. 
 
 
 27. Edward III. 
 
 House of Valois 
 
 Swiss independence. 
 
 41. John Paleologus. 
 
 
 46. Battle of Cressy. 
 56. Battle of Poictiers. 
 77. Richard III. 
 
 28. Philip VI. 
 50. John II. 
 64. Charles V. 
 
 H. of Luxemburg 
 
 49. Charles TV. 
 
 60. The Turks in 
 Adrianople. 
 
 
 H. of Lancaster 
 
 
 91. Manuel Paleolo- 
 
 
 99. Henry IV. 
 
 80. Charles VI. 
 
 78. Wenceslaus. 
 
 gus. 
 
 1400 
 
 13. Henry V. 
 
 War with France. 
 
 22. Charles VII. 
 
 29. Joan of Arc raises 
 
 10. Sigismund. 
 
 15. John Huss burned. 
 
 25. John Paleologus 
 II. 
 
 
 15. Battle of Agincourt. 
 22. Henry VI. 
 
 53. War of the Roses. 
 
 siege of Orleans. 
 51. English expelled. 
 
 House of Austria 
 
 48. Constantine Pale- 
 ologus. 
 
 
 
 61. Louis XI. 
 
 38. Albert II 
 
 
 
 House of York 
 
 61. Edward IV. 
 
 40. Frederick III. 
 
 63. Amurath captures 
 Constantinople. 
 
 
 83. Edward V. 
 
 House of Tudor 
 
 85. Henry VII. 
 
 81. Charles VIII. 
 
 
 
 
 Valois- Orleans. 
 
 96. Louis XII. 
 
 93. Maximilian I. j 
 
 Turkey 
 
 66. Turks defeated at 1 
 Belgrade. 
 
42. Tartars 
 establish empire 
 of Kaptschak. 
 
 80. War with 
 
 Tartars. 
 
 83. Moscow burned. 
 95. Invasion by 
 
 Tamerlane. 
 
 VII 
 
 FROM CHARLEMAGNE TO NAPOLEON 
 
 A.D. 
 
 Spain 
 
 Italy 
 
 Russia 
 
 2. Bario, the Nor- 
 
 man, establishes 
 first regular 
 
 4. Oleg invades 
 Greek empire 
 
 88. Vladimir the 
 Great embraces 
 Christianity. 
 
 Scandinavia 
 
 Contemporary 
 
 800 
 
 900 
 
 73. Kingdom of 
 Navarre founded 
 by Sancho Inigo. 
 
 42. Invasion by the 
 Saracens. 
 
 800-1000. Viking 
 
 Period. 
 
 Norwegians 
 colonize Iceland. 
 
 , Aaroun al 
 Raschid, Caliph 
 of Arabia, dies. 
 
 1000 
 
 26. Sancho II., 
 King of Castile. 
 31. Ramirez I. King 
 of Aragon. 
 
 91. Moors seize 
 Saracen 
 possessions. 
 
 95. Henry of 
 Besancon takeB 
 Portugal from 
 Saracens. 
 
 90. Genoa becomes 
 rich and powerful. 
 
 16-17. Saracens 
 expelled by the 
 Normans. 
 
 73-85. Gregory VII 
 establishes 
 universal sover- 
 eignty of Papacy. 
 
 Eric. 
 
 . Olaf, first 
 Christian King of 
 Sweden. 
 
 1100 
 
 Exploits of the 
 
 Cid Ruy Diaz. 
 
 1094-1144. Dynasty 
 of the Almora- 
 vides at Cordova. 
 
 44. Alpbonso of 
 Leon defeats 
 the Moors in 
 several battles. 
 
 20. Rise of Lom- 
 bard cities. 
 
 25. The glory of 
 Venice. 
 
 54. Barbarossa. 
 
 61. Wars of the 
 Guelphs and 
 Ghibellines. 
 
 76. Barbarossa 
 defeated at 
 Legnano. 
 
 83. Peace of 
 
 Constance. 
 
 2. Massacre of 
 Danes by 
 Ethelred of Eng. 
 
 3. Avenged by 
 Svenn, King of 
 Denmark. 
 
 13. Svenn conquers 
 England. 
 
 80. Inge the Elder 
 King of Sweden. 
 
 55. Eric 
 
 Edwardson. 
 
 1200 
 
 33-48. Ferdinand 
 III. takes Cordo- 
 va, Toledo, etc., 
 from the Moors. 
 
 38. Moors found 
 
 Grenada. 
 
 74. Crown of 
 Navarre passes 
 to France. 
 
 1300 
 
 1100 
 
 27. King of Gren- 
 ada brings 200,000 
 Moors from 
 Africa. 
 
 40. Alphonso XI. 
 of Castile defeats 
 Moors at Tarifa. 
 
 74. Ferdinand II. 
 of Aragon 
 marries Isabella 
 of Leon and 
 Castile. 
 
 80-84 Inquisition 
 established. 
 
 92-98. Jews 
 
 36-50. Wars of 
 Frederick II. 
 
 77. The Visconti 
 at Milan. 
 
 82. The Sicilian 
 Vespers. 
 
 French expelled 
 from Sicily. 
 
 8. Pope Clement V 
 removes to 
 Avignon. 
 
 39. First Doge of 
 Genoa appointed 
 47. Rienzi frees 
 Rome. 
 
 51. Death of Rienzi 
 
 cuted. 
 
 92. Ferdinand 
 takes Grenada. 
 
 95. Charles VII. 
 conquers Naples. 
 
 96. Charles loses 
 
 Naples. 
 
 99. Louis XII., 
 aided by Venice, 
 conquers Milan, 
 but does not hold 
 it long. 
 
 Irruption of 
 
 Tartars. 
 
 62. Ivan the Great 
 founds present 
 monarchy. 
 
 79. Great Tartar 
 invasion. 
 91. Tartars 
 
 defeated. 
 
 1. The Northmen 
 discover America 
 
 65. Turks take 
 
 Jerusalem. 
 
 96. First Crusade. 
 
 98. Crusaders take 
 
 Antioch. 
 
 99. Crusaders take 
 Jerusalem. 
 
 4. Crusaders take 
 Acre. 
 
 46. Second Crusade 
 
 72. Saladin’s con- 
 quest in Asia. 
 
 87. Third Crusade. 
 94. Fourth Crusade 
 
 44. Danes invade 
 Russia; 
 defeated by 
 Alexander 
 Newski. 
 
 79. Magnus. 
 
 90. Birger. 
 
 1200. Fifth Crusade. 
 
 17. Sixth Crusade. 
 
 18. Genghis Khan, 
 the Mogul, 
 conquers Asia. 
 
 68. Eighth and last 
 Crusade. 
 
 99. Osman L, 
 Turkish empire. 
 
 89. Margaret 
 offered the 
 Swedish Crown. 
 
 97. Union of 
 Calmar: Sweden, 
 Norway and 
 Denmark. 
 
 Eric King. 
 
 11. Knights 
 Templars 
 suppressed. 
 
 96. Battle of Nico- 
 polis. Christians 
 defeated. 
 
 14. War with 
 
 Schleswig. 
 
 34. Revolt of 
 
 peasantry. 
 
 39. Eric dethroned 
 70. StenSture. 
 
 7. Battle of Angora. 
 Tamerlane 
 captures Bajazet. 
 
 22. Amurath II. 
 consolidates 
 Ottoman Empire. 
 
 42. Hungarians 
 defeat Turks at 
 Vasag. 
 
 92. Columbus dis- 
 covers America. 
 
 97. Cabot discovers 
 Newfoundland. 
 
VIII 
 
 1500 
 
 1600 
 
 1700 
 
 1800 
 
 England 
 
 9. Henry VIII. 
 
 13. Battle of Flodden. 
 
 15. Wolsey. 
 
 20. Field of the Cloth of 
 • Gold. 
 
 36. Ann Boleyn beheaded, 
 47. Edward VI. 
 
 53. Mary. 
 
 54. Marries Philip of 
 Spain. 
 
 58. Elizabeth. 
 
 87. Mary of Scots 
 
 beheaded. 
 
 88. Spanish Armada 
 
 House of Stuart 
 
 3. James I. 
 
 10. Louis XIII. 
 
 25. Charles I. 
 
 24. Bichelieu. 
 
 27. Siege of Bochelle. 
 
 49. Commonwealth 
 
 Oliver Cromwell. 
 
 43. Louis XIV. 
 
 60. Stuarts restored. 
 
 48. Wars of the Fronde. 
 
 Charles II. 
 
 
 66. Great London fire. 
 
 72. Holland invaded. 
 
 79. Habeas Corpus Act. 
 
 85. Edict of Nantes 
 
 85. James II. 
 
 revoked. 
 
 88. William and Mary. 
 
 89. War with England. 
 
 90. Battle of the Boyne. 
 
 97. Peace of Byswick. 
 
 2. Anne. 
 
 4. Defeated by Marl- 
 
 House of Hanover 
 
 14. George I. 
 
 27. George II. 
 
 39. War with Spain. 
 
 46. Stuart troubles in 
 Scotland. 
 
 Battle of Culloden. 
 
 56. War with France. 
 
 60. George III. 
 
 75. War with American 
 Colonies. 
 
 97. Nelson destroys 
 French fleet near 
 Alexandria. 
 
 1. Union with Ireland. 
 3. War with France. 
 
 5. Napoleon defeated at 
 Trafalgar. 
 
 8. Peninsular War. 
 
 12. War with U. S. 
 
 14. Peace with U. S. 
 
 15. Battle of Waterloo. 
 
 France 
 
 Germany 
 
 America 
 
 13. English invasion. 
 
 15. Francis I. 
 
 25. Battle of Pavia. 
 
 47. Henry II. 
 
 59. Francis II. 
 
 60. Huguenot War. 
 
 72. Massacre of 
 
 St. Bartholomew. 
 74. Henry III. 
 
 House of Bourbon 
 
 89. Henry IV. of Navarre.l 
 
 borough at Blenheim. 
 13. Peace of Utrecht. 
 
 15. Louis XV. 
 
 16. Speculation era. 
 George La,w. 
 
 45. Battle of Fontenoy. 
 
 46. Victories of Marshal 
 Saxe. 
 
 48. Peace of Aix-la- 
 Chapelle. 
 
 74. Louis XVI. 
 
 78. Aids America. 
 
 87. Assembly of Notables | 
 
 88. States General. 
 
 89. Devolution. 
 
 93. Beign of Terror. 
 
 Louis beheaded. 
 Republic 
 99. Napoleon, First 
 Consul. 
 
 4. Napoleon, Emperor. 
 
 5. Battle of Austerlitz. 
 
 6. Jena. 
 
 9. Wagram. 
 
 12. Bussian campaign. 
 
 13. War with all Europe. 
 
 14. Allies enter France. 
 Napoleon sent to Elba. 
 
 Restoration 
 
 Louis XVIII., King. 
 
 15. Napoleon returns. 
 Battle of Waterloo. 
 Napoleon sent ta 
 St. Helena. 
 
 12. Florida discovered 
 by Ponce de Leon. 
 
 13. Balboa discovers 
 the Pacific Ocean. 
 
 21. Cortez conquers 
 Mexico. 
 
 * 
 
 44. De Soto discovers 
 the Mississippi. 
 
 5. First American 
 settlement founded 
 by Walter Baleigh. 
 
 7. Jamestown settle- 
 ment. 
 
 14. New Amsterdam 
 settled. 
 
 20. Puritans land at 
 Plymouth Bock. 
 
 80. William Penn. 
 
 33. Oglethorpe founds 
 Savannah. 
 
 59. Quebec captured 
 by the English. 
 
 63. Peace of Paris. 
 France cedes Canada 
 to England. 
 
 75. Battle of Lexington, 
 
 76. Declaration of 
 Independence. 
 
 89. George Washing- 
 ton, President. 
 
 97. John Adams, 
 President. 
 
 1. Thomas Jefferson, 
 President. 
 
 4-6. Lewis and Clarke 
 explore the Upper 
 Missouri. 
 
 9. James Madison, 
 President. 
 
 15. Battle of New 
 Orleans. 
 
IX 
 
 1500 
 
 1600 
 
 1700 
 
 Spain 
 
 1500-22. Mohamme- 
 dans expelled. 
 
 12. Ferdinand 
 conquers Navarre 
 
 16. Accession House 
 of Austria. 
 Charles I., King 
 of Spain. 
 
 19. Charles 
 becomes Emper- 
 or of Germany 
 as Charles V. 
 
 57. War with 
 
 France. 
 
 61. Turks defeated 
 at Lepanto. 
 
 80. Portugal 
 
 conquered. 
 
 88. Armada 
 
 defeated. 
 
 1600-10. 300,000 Moore 
 banished. 
 
 40. Portugal 
 
 independent. 
 
 1800 
 
 Philip V.( Bourbon) 
 2. War of 
 
 Succession. 
 4. English capture 
 Gibraltar. 
 
 13. Siege of 
 
 Barcelona. 
 
 35. Charles con- 
 quers Naples. 
 
 59. Charles III. 
 
 96. War with 
 
 England. 
 
 97. Battle of Cape 
 St. Vincent. 
 
 5. Battle of 
 
 Trafalgar. 
 
 8. French take 
 Madrid. 
 
 Charles TV. abdi- 
 cates. Joseph 
 Bonaparte, King. 
 
 12. Battle of 
 
 Salamanca. 
 
 13. Wellington 
 occupies Madrid. 
 
 14. Ferdinand VII. 
 restored. 
 
 Italy 
 
 9. Venice stripped 
 of Italian 
 
 13-22. Pope Leo X. 
 
 IV. 
 
 33. 
 
 63. Trade with 
 England begun. 
 
 54. Siberia 
 
 discovered. 
 
 27-31. War of 
 Mantuan 
 succession. 
 
 3. Battle of 
 Marsaglia. 
 French defeat 
 Duke of Bavoy. 
 
 Russia 
 
 Scandinavia 
 
 W! 
 
 700 years, 
 becomes extinct. 
 
 6. Demetrius th3 1600. Charles IX. 
 
 imposto 
 
 10. Interregnum. 
 13. Michael 
 Fedorovitz, Czar, 
 establishes the 
 
 house of 
 
 20. Christian II. 
 
 21. Sweden breaks 
 loose from Union 
 of Calmar. 
 Gustavus Vasa. 
 
 59. Frederick II. 
 of Denmark. 
 
 60. Eric XIV. King 
 of Sweden. 
 
 War between 
 Denmark and 
 Sweden. 
 
 70. Peace of Stettin 
 
 93. Augsburg Con- 
 fession accepted 
 at Upsala. 
 
 6. Battle of Turin 
 
 13. Peace of 
 Utrecht. 
 
 Italy divided. 
 
 96-97. Bonaparte’s 
 first victories in 
 Italy. 
 
 98. Pius VI. depos- 
 ed by Bonaparte. 
 
 2. Italian 
 Republic. Bona- 
 parte president. 
 
 6. Napoleon 
 crowned King of 
 Italy. 
 
 14. Fall of Napo- 
 leon. Kingdom 
 overthrown . 
 
 15. Lombardo- 
 Venetian King- 
 dom established 
 by Austria. 
 
 11. Gustavus 
 
 Adolphus. 
 Axel Oxenstjerna 
 17. Russia cedes 
 Finland to 
 Sweden. 
 
 30. Gustavus 
 
 defeats Tilly. 
 32. Gustavus Adol- 
 phus killed at 
 battle of Lutzen. 
 Christina. 
 
 54. Charles X. 
 
 97. Charles XII. 
 
 1700. Swedes defeat 
 Russians at 
 Narva. 
 
 9. Pultowa. 
 
 Peter sends 14,000 
 Swedish prison 
 ers to colonize 
 Siberia. 
 
 9. Finland ceded 
 to Russia. 
 
 14. Union of 
 Sweden and 
 Norway. 
 
 Contemporary 
 
 35. Order of Jesuits 
 founded. 
 
 72. Holland, under 
 William of 
 Orange, rebels 
 against Philip’s 
 tyranny. 
 
 81. Holland a 
 
 republic. 
 
 82. Reformation of 
 calendar. 
 
 35. Tulip mania. 
 
 52. Van Tromp 
 sweeps the 
 Channel. 
 
 69. Turks take 
 
 Candia. 
 
 83. Sobieski, Ring 
 of Poland, 
 defeats the Turks 
 at Vienna. 
 
 99. Peace of 
 
 Carlowitz. 
 
 ). Maria Theresa, 
 Queen of 
 Hungary. 
 
 3. Humboldt trav- 
 erses Mexico. 
 
 5. Mungo Park 
 murdered in 
 Africa. 
 
 15. Treaty of 
 
 Vienna. 
 
A.D. 
 
 England 
 
 FROM NAPOLEON TO THE PRESENT TIME. 
 
 France 
 
 1800 
 
 1825 
 
 1850 
 
 1875 
 
 20. George IV. 
 
 24. Death of 
 
 Lord Byron. 
 
 26. Great commer- 
 cial crisis. 
 
 29. Catholic relief 
 bill. 
 
 30. William IV. 
 
 37. Victoria. 
 Hanover separ- 
 ated from Great 
 Britain. 
 
 39. War with China. 
 
 40. Penny postage. 
 
 46. Repeal of the 
 Corn Laws. 
 
 48. Chartist riots. 
 
 49. Cholera. 
 
 61. First “Great 
 Exhibition.” 
 
 64. Crimean War. 
 
 66. War with China, 
 War with Persia. 
 
 57. Indian mutiny. 
 Great commer- 
 cial crisis. 
 
 68. Jewish disabil- 
 ities removed. 
 
 67. War with 
 
 Abyssinia. 
 Fenian trouble. 
 
 69. Disestablishing 
 of Irish Church. 
 
 73. Ashanteewar. 
 
 76. Queen pro- 
 claimed Empress 
 of India. 
 
 78. Great commer- 
 cial depression. 
 War in Afghan- 
 istan. 
 
 79. Zulu War. 
 
 80. Famine in 
 Ireland. 
 
 Land League. 
 
 82. War in Egypt. 
 
 88. Irish Home 
 Rule discussion. 
 
 93. Gladstone’s 
 Home Rule bill 
 passed by the 
 Commons, but 
 defeated by the 
 Peers. 
 
 1900 
 
 America 
 
 24. Charles X. 
 
 27. War with 
 
 Algiers. 
 
 30. Louis Philippe, 
 Conquest of 
 Algiers. 
 
 31. Hereditary 
 peerage 
 abolished. 
 
 48. Revolution. 
 Republic pro- 
 claimed. 
 Outbreak of Red 
 Republicans. 
 Louis Napoleon, 
 President. 
 
 33. Martin Van 
 Buren, President 
 
 51. Coup d’ etatj 
 
 Louis Napoleon 
 re-elected. 
 
 52. Empire re- 
 established by 
 popular vote and* 
 the President de-| 
 dared Emperor 
 as Napoleon III. 
 
 59. War with 
 Austria. 
 
 Magenta and 
 Solferino. 
 
 70. War with 
 Prussia. Battle 
 of Sedan. Napo 
 leon surrenders. 
 
 71. The Commune 
 Republic. 
 
 Thiers, Presided 
 
 73. MacMahon, 
 President. 
 
 Prussia 
 
 Austria 
 
 17. James Monroe^ 
 President. 
 
 25. John Quincy 
 Adams, President 
 
 . Andrew Jack- 
 son, President. 
 
 e Ge 
 
 States. 
 
 40. Frederick 
 William IV. 
 48. Revolution 
 
 53. Plot to over- 
 throw govern- 
 ment at Berlin. 
 
 Solferi 
 
 Deat 
 
 79. Jules Grevy, 
 President. 
 
 87. Sadi-Carnot, 
 President. 
 
 89. Boulanger ex- 
 citement. 
 
 61. William I. 
 
 62. Bismarck 
 appointed 
 premier. 
 
 64. War with 
 
 Denmark. 
 
 66. War with 
 Austria. Battle of 
 Sadowa. Hanover 
 annexed. 
 
 70. War with 
 France. 
 William made 
 Emperor of 
 
 Germany. 
 
 78. Attempt to 
 assassinate the 
 Emperor. 
 
 80. Trouble with 
 Socialists. 
 
 82. Imperial 
 
 rescript. 
 
 88. Accession and 
 death of 
 Frederick III. 
 William II. 
 
 89. Mining strikes. 
 
 93. Enormous 
 
 Hungary. 
 
 Insurrecl 
 Poland. 
 
 64. War with 
 
 Denmark. 
 66. Defeat at 
 
 Sadowa. 
 
 Socialist vote. 
 Passage of 
 Emperor’s army 
 bill. 
 
 Austria with- 
 draws from 
 German Confed- 
 eration. 
 
 67. New constitu- 
 tion. 
 
 73. International 
 Exhibition, 
 Vienna. 
 
 78. Occupation of 
 Herzegovina and 
 Bosnia. 
 
 79. Count Andrassy 
 resigns. 
 
 80. Agreement 
 with Germany on 
 Eastern question. 
 
 93. Attempt to 
 assassinate the 
 Emperor. 
 
 41. Wm. H. Harri- 
 son, President. 
 John Tyler, 
 President. 
 
 45. James K. Polk, 
 President. 
 
 49. Zachary Taylor, 
 President. 
 
 53. Franklin Pierce, 
 President. 
 
 57. James Buchan- 
 an, President. 
 
 58. Atlantic cable. 
 
 61. Abraham Lin- 
 coln, President. 
 
 65. Andrew John- 
 son, President. 
 
 69. Ulysses S. Grant, 
 President. 
 
 77. R. B. Hayes, 
 President. 
 
 81. James A. Gar- 
 field, President. 
 
 81. Chester A. 
 Arthur, Presi- 
 dent. 
 
 85. Grover Cleve- 
 land, President. 
 
 89. Benjamin W. 
 Harrison, Presi- 
 dent. 
 
 93. Grover Cleve- 
 land, President. 
 
XI. 
 
 FROM NAPOLEON TO THE PRESENT TIME 
 
 A.D. 
 
 Spain 
 
 Italy 
 
 Russia 
 
 Scandinavia 
 
 Contemporary 
 
 1800 
 
 1825 
 
 1850 
 
 1875 
 
 1900 
 
 17. Slave trade 
 abolished. 
 
 20. Revolution. 
 
 23. French invest 
 Cadiz. Revolu- 
 tion crushed. 
 
 28. French evacu- 
 ate Cadiz. 
 
 29. Cadiz made a 
 free port. 
 
 30. Salique law 
 abolished. 
 
 33. Isabella II. 
 Christina, Regent, 
 
 34. Carlist War. 
 
 39. Don Carlos de- 
 feated. 
 
 41. Espartero, 
 
 Regent. 
 
 43. Driven out. 
 Queen 13 years 
 old declared of 
 age. 
 
 47. Espartero 
 
 restored. 
 
 56. Insurrection. 
 O’Donnell dicta- 
 tor. 
 
 59. War with 
 
 Morocco. 
 
 60. Moors defeated. 
 
 66. Prim insurrec- 
 tion. 
 
 68. Successful re- 
 volution led by 
 Prim and Serano 
 70. Crown accepted 
 by Amadeus. 
 72-76. Carlist War. 
 73. Abdicates. 
 Republic. 
 
 Alfonso XII. 
 
 79. Death of Queen 
 Mercedes. 
 
 80. Slavery abolish 
 ed in Cuba. 
 
 86. Posthumous son 
 born to Queen 
 Christina. 
 
 90. Senor de Cas- 
 tillo, premier. 
 
 3. War with Moors 
 
 18. Charles XIY. 
 (Bernadotte). 
 
 37. Charles Albert 
 of Sardinia pro- 
 mulgates new 
 code. 
 
 25. Death of Alex- 
 ander. 
 
 Nicholas, Czar. 
 
 26. War with Persia 
 28. War with 
 
 Turkey. 
 
 30. Polish War of 
 Independence. 
 
 31. Russians take 
 Warsaw. 
 
 32. Poland made 
 integral part of 
 Russian empire. 
 
 Sardinia de- 
 feated by Austrii 
 49. Victor Emanue 
 II. 
 
 Roman Republic, 
 Overthrown. 
 
 55. Sardinia joins 
 alliance against 
 Russia. 
 
 59. War with 
 
 Austria. 
 
 60. Garibaldi 
 invades Naples. 
 Sardinian army 
 defeats Papal 
 troops. 
 
 Sicily and Naple 
 annexed to 
 Sardinia. 
 
 61. Victor Emanui 
 King of Italy. 
 
 66. War with 
 
 Germany. 
 
 70. Rome annexed 
 
 78. Death of Victoj 
 Emanuel. 
 Humbert, King. 
 Death of Pius 131 
 Leo XIII., Pope . m 
 
 80. Republican 
 agitation. 
 
 44. Oscar I., King 
 of Sweden. 
 
 . War between 
 Denmark and 
 Germany. 
 
 54. War with 
 Turkey, France 
 and England. 
 Siege of Sebas- 
 topol. 
 
 Balaklava. 
 
 Inkerman. 
 
 65. Alexander II. 
 56. Amnesty. 
 
 Treaty of Paris. 
 
 61. Polish insurrec- 
 tion. 
 
 63. Serfs freed. 
 
 76. Conquest of 
 
 Khiva. 
 
 77. War with 
 
 Turkey. 
 Russians take 
 Plevna and 
 Osman Pasha. 
 
 78. Occupy 
 
 Adrianople. 
 Treaty of Berlin. 
 81. Alexander II. 
 assassinated. 
 Alexander III. 
 
 59. Charles XV. 
 
 64. Christian IX. of 
 Denmark re- 
 nounces claim to 
 Schleswig and 
 Holstein. 
 
 72. Oscar II., King 
 of Sweden. 
 
 18. Sir John Ross 
 explores Baffin’s 
 Bay. 
 
 27. Greece inde- 
 pendent. 
 
 29-32. James Ross 
 discovers mag- 
 netic pole. 
 
 31. Belgium inde- 
 pendent. 
 
 45. Franklin’s exp. 
 
 to North Pole. 
 
 47. Liberia founded, 
 
 58. Livingstone’s 
 Zambesi expedi- 
 tion. (Africa). 
 
 71-7. Stanley in 
 Africa. 
 
 78. Montenegro in- 
 dependent. 
 Servia free state. 
 Roumania ind. 
 
 81. Thessaly ceded 
 to Greece. 
 
 81-5. Greeley’s 
 North Pole exp. 
 85. Congo Free 
 State constituted. 
 87-9. Stanley pen- 
 etrates to Lake 
 Albert Nyanza. 
 90. Heligoland 
 transferred to . 
 Germany. 
 
XII. 
 
 History of America 
 
 A.D. 
 
 1400 
 
 15 CM) 
 
 985. The Icelandic discovery. — Leif Erikson and the Northmen. 
 
 92. Columbus discovers the island of Guanahani, of the Bahamas, which he names San Salvador, Oct. 12. 
 He discovers Cuba, Oct. 28; Hayti, Dec. 6. 
 
 97. Cabot discovers Labrador. 99. Amerigo Vespucci’s voyage. 
 
 1. Negro slaves imported into Hispaniola. 6. Death of Columbus. 
 
 13. Balboa discovers the Pacific Ocean. 21. Cortez conquers Mexico. 28. Narvaez visits Florida. 
 34. Cartier explores the St. Lawrence. 41. De Soto conquers Louisiana. 
 
 44. De Soto discovers the Mississippi. 64. The Huguenots in Florida. 
 
 65. St. Augustine, in Florida, founded by the Spaniards. 
 
 85. First settlement, at Roanoke Island, founded by Walter Raleigh, a failure. 
 
 1600 
 
 The Colonies 
 
 1600. Settlement at Jamestown. 
 
 9. Hendrik Hudson discovers the 
 Hudson River. 
 
 20. The Puritans land at Plymouth 
 Rock. 
 
 27. Settlement by Swedes and Finns 
 at Cape Henlopen. 
 
 34. Maryland granted to Lord Balti 
 more. 
 
 35. Settlements by English at Win- 
 drow, Hartford and Weatherfield. 
 
 New York 
 
 Massachusetts 
 
 Delaware 
 
 20 . 
 
 36. Settlement by English, under 
 Roger Williams, at Providence. 
 
 64. Elizabethtown settled. 
 
 65. Clarendon Colony settlement. 
 
 70. First settlement, English, Ashley 
 River. 
 
 Connecticut 
 
 Rhode Island 
 
 82. First settlement in Pennsylvania 
 by English under William Penn. 
 
 1700 
 
 33. English settlement, under 
 Oglethorpe, at Savannah. 
 
 41. New Hampshire separated from 
 Massachusetts. 
 
 New Jersey 
 
 South Carolina 
 
 . New Amsterdam (now New 
 York City), settled by the Dutch. 
 
 Dutch vessel, with first negro” 
 slaves, enters James River. 
 Boston founded. 
 
 Peter Minuit at Christina. 
 
 Settlement by English 
 Catholics at St. Mary’s. 
 
 ( First settlement by Dutch, 
 at Bergen, 1620). 
 
 Pennsylvania 
 
 Georgia 
 
 80. Charleston founded. 
 
 86. Odious administration 
 of Sir Edmond Andres. 
 89. King William’s War. 
 
 2. Queen Anne’s War. 
 
 (First settlement in New Hamp- 
 shire, Eng., Little Harbor, 1623.) 
 44. King George’s War. 
 
 54. French and Indian War. 
 
 55. Braddock’s defeat. 
 
 Kentucky settled by Daniel Boone. 
 
 68. Fort Du Quesne taken by Washington. 
 
 63. France cedes Canada to England. 
 
 65. Colonial Congress at New York resists the stamp act. 66. Stamp act repealed. 
 
 67. Tax on tea. 68. General Bates sent to Boston. 
 
 70. Boston massacre. Repeal of the duties on tea. 73. Destruction of tea in Boston harbor. 
 
 74. First Continental Congress meets in Philadelphia, Sept. 5. Issues declaration of rights, Nov. 4. 
 
 75. Revolutionary War begins with battle of Lexington. Battle of Bunker Hill. 
 
 76. Declaration of Independence. 
 
 77. Lafayette joins the Americans. Federal government adopted by Congress and recognized by France. 
 Battle of Princeton. Battle of Brandywine. Burgoyne surrenders at Saratoga. 
 
 78. Battle of Monmouth. 
 
 81. Battle of Cowpens. Cornwallis surrenders at Yorktown. 
 
 83. Treaty of peace. 86. Cotton introduced into Georgia. 
 
 87. The Constitution adopted. 
 
 88. The Constitution of the UNITED STATES ratified by eleven States. 
 

 XIII 
 
 United States 
 
 Canada 
 
 Spanish America 
 
 1789 
 
 GEORGE WASHINGTON, President. 
 John Adame, Vice-President. 
 
 
 
 
 90. Indian war in Ohio. 
 
 91. Vermont admitted. 
 
 92. Kentucky admitted. 
 
 91. Canada is given a 
 constitution and 
 divided into two 
 provinces. 
 
 
 
 94. Whisky insurrection. 
 
 94. Toronto capital of 
 Upper Canada. 
 
 
 
 96. Tennessee admitted. 
 
 
 
 1797 
 
 JOHN ADAMS, President. Thomas Jeffer- 
 son, Vice-President. 
 
 
 
 
 99. Capital removed from Philadelphia to Washing- 
 ton. 
 
 
 
 1801] 
 
 THOMAS JEFFERSON, President. 
 Aaron Burr, Vice-President. 
 
 
 
 
 2. Ohio admitted. 
 
 
 
 
 3. Louisiana purchase. 
 War with Tripoli. 
 
 3. Slavery abolished. 
 
 3. Hayti republic 
 
 
 4. Burr-Hamilton duel. 
 
 5. George Clinton, Vice-President. 
 
 
 
 
 7. Trial of Aaron Burr. 
 
 
 8. King of Portugal 
 goes to Brazil. 
 
 1809 
 
 JAMES MADISON, President. George 
 Clinton, Vice-President. 
 
 
 9. War of Independ- 
 ence in Buenos Ayres 
 
 
 11. Battle of Tippecanoe. 
 
 12. .Louisiana admitted. 
 
 War with England. Canada invaded. 
 Mackinaw surrenders. 
 
 13. Commander Perry captures English fleet. 
 Elbridge Gerry, Vice-President. 
 
 Battle of the Thames. 
 
 14. Battle of Lundy’s Lane. 
 
 English capture Washington and burn public 
 buildings. 
 
 Bombardment of Fort McHenry. 
 
 15. Battle of New Orleans. 
 
 16. Indiana admitted. 
 
 12. British capture 
 Detroit. 
 
 13. Americans capture 
 Toronto and Fort 
 George. 
 
 Death of Tecumseh. 
 
 16. Sir John Sherbroke, 
 Governor of Lower 
 Canada. 
 
 11. Dr. Francia dictator 
 of Peru. 
 
 Venezuela independ- 
 ent. 
 
 11-24. Simon Bolivar’s 
 struggles for liberty. 
 
 15. Brazil made a 
 kingdom. 
 
 16. Buenos Ayres inde- 
 pendent. 
 
 1817 
 
 JAMES MONROE, President. Daniel 
 Tompkins, Vice-President. 
 
 Mississippi admitted. 
 
 
 17. Chile independent. 
 
 
 18. Illinois admitted. Seminole war in Florida. 
 
 19. Alabama admitted. Purchase of Florida. 
 
 18. Duke of Richmond, 
 Governor of Lower 
 Canada. 
 
 
 
 ■ 20. Missouri Compromise. 
 
 Maine admitted. 
 
 . 
 
 21. Missouri admitted. 
 
 22. South American republics acknowledged. 
 
 23. Monroe doctrine declared. 
 
 24. Visit of Lafayette. 
 
 17-25. Political agitation 
 in Upper Canada. 
 Robert Gourlay. 
 
 22. Antagonism between 
 French and English in 
 Lower Canada. 
 
 24. Welland Canal incor- 
 porated. 
 
 21. Central America 
 independent. 
 
 22. Brazil independent. 
 Dom Pedro, Emperor. 
 Iturbide Emperor of 
 Mexico. 
 
 24. Simon Bolivar 
 dictator of Peru. 
 
 25. Bolivia indpdt. 
 
XIV 
 
 The United States 
 
 Canada 
 
 Spanish America 
 
 1825 
 
 JOHN QUINCY ADAMS, President. 
 John C. Calhoun, Vice-President. 
 
 28. Protective tariff bill passed. 
 
 25. Agitation in Upper 
 Canada over alien bill. 
 
 26. Mob destroys 
 Mackenzie’s printing- 
 office. 
 
 28. Uruguay independ- 
 ent. 
 
 1829 
 
 ANDREW JACKSON, President. 
 
 John C. Calhoun, Vice-President. 
 
 32. United States Bank bill vetoed. 
 
 Black Hawk war. 
 
 33. Martin Van Buren, Vice-President. 
 
 Public funds withdrawn from United States Bank. 
 
 35. Seminole war. 
 
 36. Arkansas admitted. 
 
 29. Agitation for respon- 
 sible government in 
 Upper Canada. 
 
 30. Lord Aylmer Gover- 
 nor of Lower Canada. 
 
 32. Imperial duties sur- 
 rendered to assembly. 
 
 ^ 35. Pupinean party de- 
 mand total separation 
 from Great Britain. 
 
 29. Formation of 
 United States of 
 Colombia. 
 
 31. Dom Pedro abdi- 
 cates. His six-year- 
 old son Dom Pedro II. , 
 Emperor of Brazil. 
 
 32. The Texans revolt. 
 
 33. Defeat of the Mex- 
 icans. 
 
 1837 
 
 MARTIN VAN BUREN, President. 
 Richard M. Johnson, Vice-President. 
 
 Michigan admitted. 
 
 Financial crisis. Banks suspend specie payment. 
 Business failures and general distress. 
 
 40. Northeastern boundary line disputes. 
 
 37-38. Insurrection. 
 
 38. End of rebellion in 
 Upper C. 
 
 39. Union of Upper and 
 Lower C. Lord Syden- 
 ham, Governor. 
 
 40. Responsible govern- 
 ment established. 
 
 
 1841 
 
 WILLIAM H. HARRISON, President. 
 John Tyler, Vice-President. 
 
 Harrison dies April 4. JOHN TYLER, Presi- 
 dent. Veto of bank bill. 
 
 43. Dorr rebellion in Rhode Island. 
 
 44. Texas applies for annexation. 
 
 44. Government remov- 
 ed to Montreal. 
 
 
 1845 
 
 JAMES K. POLK, President. 
 George M. Dallas, Vice-President. 
 
 Texas annexed. Florida admitted. 
 
 War with Mexico. 
 
 46. Iowa admitted. 
 
 48. Acquisition of New Mexico and California. 
 Wisconsin admitted. 
 
 j 45. Great fire at Quebec. 
 
 1 47. Lord Elgin, Governor. 
 Agitation over rebell- 
 ion losses bill. 
 
 45. Venezuela inde- 
 pendent. 
 
 War bet. Mexico 
 and U. S. 
 
 46. Battles of Palo Alto 
 and Resaca de la 
 Palma. 
 
 47. Buena Vista, Cerro 
 Gordo, Contreras. 
 City of Mexico capt- 
 ured. 
 
 1849 
 
 ZACHARY TAYLOR, President. 
 
 Millard Fillmore, Vice-President. 
 
 50. MIIiUARD FIUIiMO RE, President. 
 California admitted. Fugitive slave law passed. 
 
 49. Annexation to U. S. 
 advocated. 
 
 Riots in Montreal. 
 
 50. Reciprocity with U.S. 
 urged. 
 
 50. Lopez’ attempt on 
 Cuba. 
 
 51. Lopez garroted. 
 
 1853 
 
 FRAYKLI N PIERCE, President. 
 William Rufus King, Vice-President. 
 
 55. Kansas Nebraska bill. Commotion in Kansas. 
 
 i 52. Government remov- 
 ed to Quebec. 
 
 55. Sir Edmund W. Head, 
 Governor. 
 
 53. Santa Ana, dicta- 
 tor of Mexico. 
 
 66. Walker’s expedi- 
 tion to Nicaragua. 
 
 1857 
 
 JAMES BUCHANAN, President. 
 
 John C. Breckinridge, Vice-President. 
 
 Dred Scott decision. Mormon insurrection. 
 Financial distress. 
 
 58. Minnesota admitted. 57. Oregon admitted. 
 
 59. John Brown’s insurrection. 
 
 60. South Carolina secedes. 
 
 61. Kansas admitted. 
 
 
 58. Juarez, President 
 of Mexico. 
 
 60. Walker invades 
 Honduras. 
 
♦ 
 
 ' XV 
 
 The United States 
 
 Canada 
 
 Spanish America 
 
 1861 
 
 ABRA HAM LlKCOLHf, President. 
 
 61. Lord Monck, Gover- 
 
 
 Hannibal Hamlin, Vice-President. 
 
 nor. 
 
 
 
 Attack on Fort Sumter. 
 
 The Confederate 
 
 
 
 
 
 States 
 
 
 
 
 
 61. Mississippi, Florida, 
 
 . 
 
 62. France at war with 
 Mexico. 
 
 
 Harper’s Ferry and 
 
 Alabama, Georgia, 
 
 
 
 Norfolk seized. 
 
 Louisiana and Texas 
 secede. 
 
 Jefferson Davis 
 elected President. 
 Arkansas, North 
 Carolina and Tenn- 
 essee secede. 
 
 
 
 
 
 Virginia secedes. 
 Battles of Bull Run. 
 Wilson’s Creek. 
 
 
 63. The French enter 
 City of Mexico. 
 Archduke Maximil- 
 
 
 62. Battle of Antietam. 
 
 62. Ft. Donelson 
 captured. 
 
 
 ion of Austria invited 
 to become Emperor. 
 
 
 
 Battles of Pea Ridge, 
 Shiloh, Bull Run, 
 Wilson’s Creek. 
 
 
 
 
 63. Proclamation of 
 
 
 
 • 
 
 
 Emancipation. 
 
 West Virginia 
 
 63. Chancellorsville. 
 Siege of Vicksburg. 
 
 
 64. He accepts. 
 
 
 admitted. 
 
 
 
 
 Battle of Gettys- 
 
 64. Battle of the 
 
 
 
 
 burg. 
 
 Wilderness. 
 
 65. Great fire at Quebec. 
 
 65. Paraguay at war 
 
 
 64. The Kearsarge sinks 
 
 Siege of Petersburg. 
 
 
 with Uruguay, 
 
 
 the Alabama. 
 
 Sherman’s march 
 
 
 Brazil, Argentine 
 
 
 
 to the sea. 
 
 
 Republic. 
 
 Chile and Spain at 
 
 
 
 
 
 war. 
 
 
 65. Andrew Johnson, 
 Vice-President. 
 
 65. Battle of Five Forks. 
 
 
 
 
 Surrender of Gen. Lee, 
 April 9. 
 
 Lincoln assassinated, 
 
 Petersburg and Rich- 
 mond captured. 
 Surrender of Lee, 
 
 | 66. Reciprocity treaty 
 with U. S. 
 
 Fenian invasion. 
 
 66. Juarists in Mexico 
 have great success. 
 
 
 April 14. 
 
 Johnson and Kirby 
 
 
 
 
 AX DREW 
 
 Smith. 
 
 Surrender of Gens. 
 
 
 
 
 JOHNSON, Prest. 
 
 Lee, Johnston, 
 
 
 
 
 The war ended. 
 
 Morgan, Taylor and 
 
 
 
 
 Amnesty issued by the 
 President. 
 
 Kirby Smith. 
 
 1 
 
 
 
 67. XTebrasfea admitted. 
 
 Alaska purchased. 
 
 67. Canada, New Bruns- 
 
 67. Maximilian surren- 
 
 
 Southern States organized as military districts. 
 68. Impeachment, trial and acquittal of President 
 
 wick and Nova Scotia 
 form the Dominion of 
 Canada. 
 
 ders and is executed. 
 
 
 Johnson. 
 
 
 
 1869 
 
 ULYSSES GRANT. President. 
 
 
 69. Cuban revolt. 
 
 
 Schuyler Colfax, Vice-President. 
 Pacific Railroad completed. 
 
 
 
 
 70. Fifteenth amendment ratified. 
 
 
 
 
 71. Great fire at Chicago. 
 
 Tweed ring exposed. 
 
 71. British Columbia be- 
 
 
 
 Geneva award. 
 
 
 comes part of the 
 
 
 
 72. Great fire at Boston. 
 
 
 Dominion. 
 
 
 
 Political disabilities of Southern people removed. 
 
 72. Prince Edward’s 
 
 
 
 Modoc War. 
 
 
 Island joins the 
 
 
 
 73. Henry Wilson, Vice-President. 
 
 Dominion. 
 
 
 
 The Virginius troubles with Spain. 
 
 Lord Duff erin, Gover- 
 
 
 
 Financial panic. 
 
 
 nor-General. 
 
 
 
 75. Passage of act for specie resumption in 1879. 
 
 
 
 
 Colorado admitted. 
 
 
 
 
 
 76. Centennial Exposition, Philadelphia. 
 
 
 
 
 Custer massacre. 
 
 
 
 
 1877 
 
 RUTHERFORD B. HAYES, President. 
 William A. Wheeler, Vice-President. 
 
 77. Great fire at St. John, 
 N. B. 
 
 
 
 Railroad riots. 
 
 
 
 
 78. Yellow fever epidemic along Lower Mississippi. 
 
 78. Marquis of Lome 
 
 79. War between Chile 
 and Peru. 
 
 
 79. Resumption of specie payment. 
 
 appointed Viceroy. 
 
XYI 
 
 The United States 
 
 Canada 
 
 Spanish America 
 
 1881 
 
 JAMES A. GARFIELD, President. 
 Chester A. Arthur, Vice-President. 
 
 President Garfield shot by Guiteau. 
 
 CHESTER A. ARTH UR, President. 
 Treaty with China. 
 
 83. Opening of Brooklyn Bridge. 
 
 Apaches captured by General Crook. 
 
 General strike of telegraph operators. 
 
 84. Dynamite explosions 
 in Parliament build- 
 ings, Quebec. 
 
 
 1885 
 
 GROVER CLEVELAND, President. 
 Thomas A. Hendricks, Vice-President. 
 
 86. Labor agitations. Anarchist riot at Chicago. 
 
 88. Lord Sackville, British Minister, dismissed. 
 
 85. Rebellion of Louis 
 Riel. Riel captured 
 and hanged. 
 
 88. Lord Stanley, 
 Governor-General . 
 Fisheries treaty re- 
 jected by U. S. 
 
 
 1889 
 
 BENJAMIN W. HARRISON, Presi- 
 dent. Levi P. Morton, Vice-President. 
 
 North Dakota, Soutli Dakota, Wash- 
 ington and Montana admitted to the Union. 
 Opening of Oklahoma. Johnstown flood. 
 Pan-American Congress. 
 
 89. Great fire at Quebec. 
 
 90. Reciprocity defeated 
 in House of Commons. 
 Toronto University 
 burned. 
 
 89. Civil War in Hayti. 
 Dom Pedro of Brazil 
 deposed. 
 
 
 90. Idaho and Wyoming admitted. 
 
 Reciprocity treaty with South American republics. 
 McKinley tariff law goes into effect. 
 
 Sioux War. Death of Sitting Bull. 
 
 Eleventh census— population, 62,622,250. 
 
 
 91. Balmaceda, Presi- 
 dent of Chile, 
 deposed. Commits 
 suicide. 
 
 
 92. Birth of the People’s party at Omaha. 
 
 
 
 1893 
 
 GROVER CLEVELAND, President. 
 Adlai E. Stevenson, Vice-President. 
 
 Sandwich Islands ask to be annexed. 
 
 World’s Columbian Exposition at Chicago. 
 
 Great financial depression. Cleveland calls special 
 session of Congress to repeal Sherman bill. 
 Congress of Religions, Chicago. 
 
 93. The Earl of Aber- 
 deen, Governor-Gen. 
 
 93. Revolution in 
 Brazil. 
 
 Revolution in Argen- 
 tine. 
 
 
 - ; 
 
 
 
 • 
 
 v ; ' 
 
 1 k 
 
 j 
 
 
 
f 
 
 Political History- — 
 
 • — * = = of the United States 
 
 T HAT enthusiastic little rebel, Rhode Island, 
 was the first of the colonies to declare 
 itself “ free from all dependence on the 
 crown of Great Britain.” This she did on May 
 4, 1776. The Assembly of Virginia in the same 
 month instructed her delegates to the Conti- 
 nental Congress to present to that body a prop- 
 osition “ affirming the independence of the 
 colonies from Great Britain.” In compliance 
 with these instructions Richard Henry Lee, of 
 Virginia, on June 7, 1776, introduced his 
 famous resolutions: “That these united colonies 
 are, and of right ought to be, free and inde- 
 pendent States ; that they are absolved from all 
 allegiance to the British crown; and that all 
 political connection between them and the state 
 of Great Britain is, and ought to be, totally 
 dissolved. That it is expedient forthwith to 
 take the most effectual measures for forming 
 foreign alliances. That a plan of confederation 
 be prepared and transmitted to the respective 
 colonies for their consideration and approba- 
 tion.” John Adams seconded these resolutions, 
 and an animated discussion ensued. On June 
 8, a committee, consisting of Thomas Jefferson, 
 John Adams, Benjamin Franklin, Roger Sher- 
 man and Robert R. Livingston, was appointed 
 to draw up a declaration of independence 
 embodying the sense of Lee’s resolutions. On 
 July 2, Lee’s resolutions were passed by the 
 vote of twelve of the thirteen colonies, the New 
 York delegates refraining from voting for want 
 of instructions from their province. On July 
 3, the formal declaration, almost precisely as 
 written by Thomas Jefferson, was presented by 
 the committee above named, and was debated 
 with great spirit, John Adams being the chief 
 speaker on the part of the committee. The dis- 
 cussion was resumed on the morning of the 4th, 
 and at 2 o’clock in the afternoon, after one or 
 two slight modifications, it was adopted. The 
 announcement was hailed with the liveliest 
 enthusiasm. “Ring! ring!” shouted the lad 
 stationed below to give the signal to the old 
 bellman in the State-house tower; and he did 
 ring until the whole city shouted for joy. The 
 King’s arms were wrenched from the Court- 
 house and burned in the streets; bonfires were 
 lighted, the city illuminated, and the exultation 
 was prolonged far into the night. In New York 
 city the populace hurled the leaden statue of 
 George III. from its pedestal and molded it into 
 bullets, and in all the great cities similar demon- 
 strations of enthusiasm were exhibited. 
 
 The Declaration of Independence was signed 
 August 2, 1776, when President John Hancock 
 
 said, “ There must be no pulling different ways, 
 we must all hang together,” to which Franklin 
 replied, “ Yes, we must all hang together, or we 
 shall all hang separately.” 
 
 State constitutions were adopted in the same 
 year as follows: By New Jersey (July 2), Vir- 
 ginia (July 5), Pennsylvania (July 15), Mary- 
 land (Aug. 14), Delaware (Sept. 20), North 
 Carolina (Dec. 18). 
 
 1778 — Independence of United States ac- 
 knowledged by Franco by a treaty of alliance 
 and commerce. 
 
 1779 — Naval victory of John Paul Jones. 
 
 1781 — A French fleet in aid of the United 
 States drives the British from Chesapeake Bay. 
 Surrender of Cornwallis. 
 
 1782 — Independence recognized by Hol- 
 land. 
 
 1783 — Independence acknowledged by Swe- 
 den, Denmark, Spain and Russia, successively. 
 Definite treaty of peace with Great Britain, 
 Sept. 3. 
 
 1787 — Formation and adoption of the Con- 
 stitution. 
 
 American politics begin properly with the 
 close of the Revolutionary war, out of which 
 travail this nation was born. When the British 
 departed they left behind them thirteen separate 
 and independent States joined together in a 
 feeble confederation and governed as a whole, 
 so far as they would consent to be governed at 
 all, by the inadequate Continental Congress. 
 The finances were in a deplorable condition; 
 the States were jealous of each other and of the 
 Congress. As everything was badly defined and 
 unsettled there were constant encroachments 
 and abuses, and it seemed that after achieving 
 freedom America was about to cast it away. 
 During the war there had been two parties, the 
 Tories, who were English in sympathy, and the 
 Whigs, who were Americans to the core. These 
 gave place to two new divisions, one of which 
 favored a closer and 'lasting union in which the 
 States should bind themselves together into a 
 compact government — called the Federalists; 
 and one which, while generally admitting the 
 need for a closer and more binding union, still 
 sought to preserve the sovereignty and inde- 
 pendence of the States — these were known as 
 Anti-Federalists. Our Constitution and our 
 form of government are the result of the two 
 opposing forces, and its great flexibility — its 
 perfection — is to be ascribed to the wisdom with 
 which the fathers sought out and chose what 
 was best in the scheme of either. 
 
 It is impossible here to do more than outline 
 
162 
 
 POLITICAL HISTORY 
 
 the growth of parties, but no man can be an 
 intelligent voter who does not study the foun- 
 dation of the republic. Every citizen should 
 pursue the subject further in the pages of the 
 Federalist , which argued one side of the issue, 
 and in the writings of Thomas Jefferson, who 
 upheld the other. It will show how high ran 
 feeling at the time when it is pointed out that, 
 although the Constitution was adopted in 1787, 
 it was ratified by but eleven States in 1788. 
 Still this was enough to set the new nation up 
 in business. 
 
 GEORGE WASHINGTON (1789-1797) was 
 the unanimous choice of the electoral college, 
 and the hero of the Revolution became the first 
 President of the United States in 1789. It is 
 not to be imagined that even at that time the 
 people were all of one mind about the Constitu- 
 tion. There is no document — not even the 
 Bible — which is not subject to different inter- 
 pretations, and the great charter of our Ameri- 
 can liberties was no exception to the rule. 
 Parties were formed known as strict construc- 
 tionists and loose constructionists, the former 
 Federalists and the latter Anti-Federalists, the 
 first believing in a strongly centralized govern- 
 ment, the second jealously observant of the 
 rights of the States. It will be found that a 
 close analysis of the distinction made there has 
 been and is the dividing line of American parties 
 ever since. 
 
 Of course new issues complicated the old ones. 
 The Anti-Federalists changed their name to the 
 Democratic-Republican party, and warmly 
 urged the alliance with France. In the revolu- 
 tion which had just ended, the French alone had 
 first come to our aid, and on land and sea had 
 waged war upon our common enemy. Hence 
 there was a lively sense of gratitude to that 
 great nation throughout the country, made none 
 the less by the establishment of the republic, 
 and hardly destroyed by the atrocities of the 
 Reign of Terror. The Federalists, on the other 
 hand, inclined toward England as the national 
 friend, through the ties of kinship and common 
 language. In spite of these differences of 
 opinion, which were daily growing more bitter, 
 there was practically no partisanship during 
 Washington’s administration. He called Fed- 
 eralists and Anti-Federalists into his cabinet, 
 which was composed of men of such opposite 
 views as Alexander Hamilton and Thomas Jef- 
 ferson, and his farewell address, which every 
 school-boy has read, is full of grave warning 
 against the evils and dangers of party spirit. 
 
 But with Washington in retirement, the con- 
 test began. The Federalists put JOHN ADAMS 
 (1797-1801) in the field, and elected him in 
 spite of the English treaty which John Jay had 
 made and which Adams had supported. Thomas 
 
 Jefferson became Vice-President, because at that 
 time the Vice-Presidency went to the in an 
 receiving the next largest vote for President, a 
 system which was in force until 1804. 
 
 There were many reasons why the Federalist 
 triumph could not be a permanent one. Eng- 
 land was intensely unpopular, and the adminis- 
 tration was accused of favoring that kingdom 
 unduly. The alien and sedition laws caused an 
 access of the public displeasure, and the party 
 split into two sections, one following Adams, 
 the other Hamilton. Nominations for the 
 election were made by members of Congress; 
 Adams and Pinkney were chosen as the Fed- 
 eral standard-bearers, Jefferson and Aaron Burr 
 as the Republican. Jefferson and Burr were 
 elected, but as both had received the same num- 
 ber of votes, the election was thrown into the 
 house, which chose THOMAS JEFFERSON 
 (1801-9) the third President of the United 
 States. 
 
 The history of his administration was a quiet 
 one. He refused to make the civil service the 
 spoil of victory, and gave proof of the flexibility 
 of his ideas of government by the purchase of 
 Louisiana Territory from France in 1803, which 
 was a measure tending strongly toward Feder- 
 alism — giving a hostage, as it were, to the 
 central government on the part of the States. 
 Jefferson also agreed to the building of the 
 great post road to the Ohio, which was by no 
 means a Republican scheme. 
 
 JAMES MADISON (1809-17) was elected 
 fourth President. He, like Jefferson, was a Re- 
 publican, although, as has been pointed out, 
 that party is more nearly akin to what is to-day 
 called Democracy. C. C. Pinkney, the Feder- 
 alist candidate who opposed him, and who had 
 run twice against Jefferson, received 47 elect- 
 oral votes, while Madison was given 122. The 
 Federalists lost every part of the country save 
 New England, and one result of this election 
 was to give that sectional tone to our politics 
 which has to a greater or less extent endured to 
 the present time. 
 
 The country was drifting into a war with 
 England at the time, and the public spirit was 
 aroused by the continual outrages perpetrated 
 upon our sailors on the high seas by British 
 ships. The Republicans were recognized as the 
 fighting party, and under the leadership of 
 Calhoun, Clay and Crawford, the War of 1812 
 was begun. The Federalists protested, and in 
 Massachusetts and Connecticut the Governors 
 refused to allow the militia to go out of the 
 State, save to repel invasion. That argument 
 lasted but a short time, however, for the country 
 was invaded and the city of Washington cap- 
 tured and burned. The treaty of peace was 
 signed in the winter of 1814, but before the 
 
POLITICAL HISTORY 
 
 163 
 
 news reached this country Andrew Jackson had 
 gained the magnificent victory of New Orleans, 
 on January 8, 1815. 
 
 With the close of Madison’s administration a 
 new era in our politics began. The questions of 
 Federalism and of the French or English 
 friendship were dead, and new issues were com- 
 ing up. These were the tariff, the management 
 of finances and the development of industry. 
 What became known as the Era of Good Feel- 
 ing followed, which lasted from the election of 
 JAMES MONROE (1817-25) up to 1828. 
 Upon Monroe’s second election, in 1821, there 
 was no opposition to him, and he would have 
 had the unanimous vote of the Electoral College 
 had not one of the electors declared that that 
 honor should be confined sacredly to Washing- 
 ton. 
 
 It was the Slacery Question which put an 
 end to the era of good feeling, and which 
 burned hotly, and more hotly, until it wrapped 
 the whole land in the flames of civil war. It 
 began with the application of Missouri for ad- 
 mission into the Union in 1820. Prior to that 
 time Mason and Dixon’s Line, which is the 
 boundary of Maryland and Pennsylvania and 
 the Ohio River, formed the division between 
 slave States arid free. Missouri lies beyond 
 the Mississippi River, and out of the limits 
 fixed, and the question was a threatening one 
 until Henry Clay brought in his famous Mis- 
 souri Compromise, which admitted Missouri 
 as a slave State, and forbade slavery north of 
 36° 30' north latitude. To balance Missouri in 
 the Senate, Maine was admitted at the same 
 time as a free State. 
 
 A protective tariff had been devised by John 
 C. Calhoun in 1816, and President Monroe 
 strengthened and increased the protection 
 accorded. In 1819 he purchased Florida from 
 Spain; and in 1823, in consequence of the war 
 made by Spain against her revolted colonies in 
 the three Americas, he voiced that splendid 
 declaration which will always be associated with 
 his name — the Monroe Doctrine. This doc- 
 trine briefly is that the United States will not 
 interfere in any European war, nor will it per- 
 mit European interference or European control 
 in America, North or South. 
 
 No better proof could be given of the condi- 
 tion of parties than the election which ended 
 Monroe’s tenure of office. The Electoral College 
 chose a Vice-President, John C. Calhoun, but 
 its vote for the Presidency was so scattered be- 
 tween Jackson, Adams, Crawford and Clay that 
 the choice was thrown into the House. Here, 
 by an alliance of the friends of Clay and Adams, 
 Jackson was defeated, and JOHN QUINCY 
 ADAMS (1825-29) became the sixth President. 
 Clay was rewarded with the portfolio of State, 
 
 and out of the alliance the “ Whig ” Partg 
 was formed. Their principles were in part 
 those of the old Federalists. They were for a 
 high tariff with strong protection, and they 
 early declared for a policy of internal improve- 
 ments to be paid for by the nation at large. 
 Jackson’s followers took the place of the old 
 anti- Federalists; they were strict construction- 
 ists, opposed to the tariff, and in their princi- 
 ples and speeches was to be found the nucleus 
 of the States’ rights doctrine. They called 
 themselves “ Democrats.” The four years of 
 Adams’ presidency was passed in marshaling 
 and organizing the two opposing forces. 
 
 ANDREW JACKSON (1829-37), the seventh 
 President, carried everything before him. The 
 electoral vote was 178 to 83; the popular, 647,- 
 231 for Jackson, 509,097 for Adams. As soon 
 as he had taken up the reins of power, Jackson 
 removed some five hundred office-holders from 
 their places, on Marcy’s famous theory that 
 “to the cictors belong the spoils.” Upon 
 this principle the tenure of political office still 
 practically, if not theoretically, depends. 
 
 The Tariff was exceedingly unpopular at 
 the South, which was then, as now, an agricul- 
 tural rather than a manufacturing region. 
 Several States had protested, and in 1830 
 Senator Hayne laid down the doctrine of Nulli- 
 fication — that any State could declare null and 
 void any act of Congress. Webster answered 
 this declaration in the debate which has since 
 been famous. The original discussion was not 
 on the tariff regulations, but on the sale of 
 public lands. The struggle was a hot one. 
 Jackson took occasion to put himself on record 
 at once with his celebrated toast, “ Our Federal 
 Union, it must be preserved.” The words were 
 first uttered at a dinner in honor of his birth- 
 day. Calhoun took the opposite view, and in 
 1831 the President’s Cabinet was broken up by 
 the issue. A new tariff bill was passed, but the 
 South was still dissatisfied, and in 1832 South 
 Carolina passed the Nullification ordinance. 
 Jackson at once sent a naval force into Charles- 
 ton harbor, and Congress passed a bill enforc- 
 ing the tariff; but Henry Clay again came for- 
 ward with a compromise which was accepted on 
 both sides. 
 
 The United States Bank was the next bone 
 of contention. It had been chartered in 1816 
 for twenty years. After a struggle with Con- 
 gress, and with his Secretary of the Treasury, 
 Duane, who would not remove the national 
 deposits from the bank, Jackson dismissed 
 Duane and appointed Taney Secretary of the 
 Treasury. The deposits ceased. The Senate at 
 once passed a vote of censure on the President, 
 but the House, after investigating the bank, 
 sustained Jackson at every point and refused a 
 
164 
 
 POLITICAL HISTORY 
 
 new charter. The fight with the Senate, in 
 which there was an adverse majority, continued 
 until the end of Jackson’s term. During his 
 administration was the first weak beginning of 
 the Abolition party. The Anti-Slavery Society 
 was formed in 1833. It was the target for 
 abuse and violence, which culminated in the 
 assassination of Lovejoy. Congress solemnly 
 declared that it would listen to no petitions 
 upon the question of slavery, and Jackson 
 asked that the sending of abolition documents 
 through the mails should be prohibited. This 
 the Senate refused. 
 
 The Democratic candidate, MARTIN VAN 
 BUREN (1837-1841), the eighth President, 
 was elected over W. H. Harrison and several 
 other opposition nominees, including Daniel 
 Webster. He followed out Jackson’s policy to 
 the letter, one part of which, the celebrated 
 “ specie circular,” brought on the Great Panic 
 of 1837. This was an order to United States 
 agents to receive only gold and silver for public 
 lands. Banks collapsed, money became scarce, 
 and failures were most frightfully numerous. 
 In 1840 Van Buren was renominated, but the 
 Whigs, by an attack on the Democratic financial 
 policy, carried the country and elected W. H. 
 HARRISON (1841) the ninth President. It 
 was in this campaign that the abolitionists pro- 
 duced their first national platform, which 
 favored the abolition of slavery in the District 
 of Columbia and the Territories. In the same 
 year the Democracy at Baltimore resolved that 
 Congress had no power to interfere with or con- 
 trol the domestic institutions of the several 
 States, which were the sole and proper judges 
 of everything pertaining to their own affairs not 
 prohibited by the Constitution, and that the 
 efforts “ by Abolitionists or others ” to interfere 
 with questions of slavery were calculated “ to 
 lead to the most alarming and dangerous conse- 
 quences,” “to diminish the happiness of the 
 people and endanger the stability and perma- 
 nence of the Union, and ought not to be 
 countenanced by any friend of our political 
 institutions.” The convention also adopted a 
 resolution to the effect that every attempt to 
 abridge the rights or privileges of foreign-born 
 citizens should be resisted. This was aimed at 
 the Know-nothing tendency then just appear- 
 ing, which had, however, no affiliation with the 
 Abolition movement, already vigorous. 
 
 Harrison did not live out the year, and he" 
 was succeeded by the Vice-President, JOHN 
 TYLER (1841-1845), the tenth President. 
 Tyler rapidly got into trouble with his cabinet, 
 which, save Webster, deserted him on issues 
 connected with his attempt to carry out 
 Harrison’s financial policy. The slavery ques- 
 tion was pressing forward more and more 
 
 urgently for solution all this time. An Ohio 
 Congressman, Giddings, brought the issue into 
 the House of Representatives, and was censured 
 by that body for so doing. He resigned and 
 was at once unanimously re-elected. A new 
 tariff bill was brought in, and the proposition 
 then made for a division of the surplus among 
 the States. 
 
 Finance, protection, internal improvements, 
 and indeed every minor issue, had to give way 
 to the great puzzle of slavery. It was coming 
 on for adjustment, and no hand could stay it. 
 In the campaign of 1844 it produced the dispute 
 over the re-annexation of Texas. The Democratic 
 platform declared the Great American Meas- 
 ures — the taking in of Texas and Oregon. As 
 Texas would be a slave territory, the idea was 
 antagonized in the North, but after a close and 
 perplexed election JAMES K. POLK (1845- 
 1849), the eleventh President, was elected. 
 Henry Clay, the Whig candidate, was beaten by 
 the vote of 62,300 which was given to Jas. G. 
 Birney by the Liberty party. 
 
 The new administration at once took up the 
 Texas matter, and the War with Mexico was 
 the necessary consequence. The history of that 
 struggle will be found in its appropriate place 
 in this book. It is here necessary merely to 
 point out the results. By the treaty of 
 Guadalupe-Hidalgo, the United States acquired 
 all that country which we now call the great 
 W T est, including the treasures of California and 
 the Sierras. The northwestern frontier was 
 fixed at the 48th degree of north latitude, and 
 the administration closed with the largest 
 accession of land that had yet. been made to the 
 Republic. 
 
 The Wilmofc Prooiso attempted to block 
 slavery in the new Territories, and Oregon was 
 organized as free soil. A low tariff bill was 
 passed, and the Whigs got through a river 
 and harbor bill which the President promptly 
 vetoed. This brought the country up to the 
 campaign of 1848, in which the Whigs recovered 
 the government. The platform of the Democracy 
 made at Baltimore approved the Mexican war, 
 congratulated the republic of France on 
 achieving its liberty, and the world on the 
 downfall of thrones and dominations everywhere. 
 The same year, at Philadelphia, the Whigs 
 resolved merely that Zachary Taylor was the 
 best man for President. At Buffalo, in the 
 same year, the Abolitionists determined that 
 they would forget all past political differences 
 in a common resolve to maintain the rights of 
 free labor against the aggression of the slave 
 power, and to secure a free soil to a free people. 
 This convention also demanded cheap postage; 
 river and harbor improvements when required 
 for the general convenience; indorsed the idea 
 
POLITICAL HISTORY 
 
 165 
 
 of the homestead law, and inscribed on its 
 banner, “ Free soil, free speech, free labor and 
 free men.” 
 
 The magic of military success and the excellent 
 organization of the Whigs made ZACHARY 
 TAYLOR ( 1849-1850 ), twelfth President. He 
 lived but a short time and was succeeded by 
 the Vice-President, MILLARD FILLMORE 
 (1850-1853), thirteenth President. 
 
 With 1850 what might be called the war 
 period of American politics began. In this 
 year was introduced the Clay compromise, 
 which admitted California as a free State, but 
 on the other hand altered the Fugitioc Slaoc 
 Lauos, which inflamed the North to the point of 
 war. Several of the States met the action of 
 Congress by personal liberty laws, which really 
 amounted to nullification. The old parties 
 broke up; there were Democrats, and Free Soil 
 Democrats, and Whigs. Winfield Scott, the 
 Whig candidate, carried only four Sates in the 
 Union, and FRANKLIN PIERCE (1853-1857), 
 the fourteenth President, was elected. 
 
 There was soon actual fighting, on the 
 dividing line between North and South. The 
 Kansas-Ncbraska Bill repealed the Missouri 
 compromise and made all new territory open to 
 slavery. The Whig party split in two on this 
 issue, one of the sections becoming the Re- 
 publican party of the day, the other going over 
 finally to the Democrats, a fact which will 
 account for much of the confusion on purely 
 financial and tariff issues to be found in both 
 those parties to-day. When you find a Repub- 
 lican who is a free trader, or a Democrat who 
 is a protectionist, the anomaly is to be traced 
 directly to the fissure, and the new sides taken 
 in the 1850’s on the free soil question. 
 
 Passions were at fever heat. In Kansas the 
 “ Jayliawkers ” and the “ Border Ruffians ” 
 were already at each other’s throats. It was 
 plain that the matter in dispute could only be 
 settled by an appeal to the arbitrament of 
 arms. 
 
 In 1856 the Republicans nominated their first 
 candidate, Gen. John C. Fremont, the “ Path- 
 finder.” Their platform recites that the con- 
 vention was called without regard to previous 
 political differences, to enable all opposed to the 
 repeal of the Missouri Compromise to come to- 
 gether. The platform opposed the extension of 
 slavery into the territories; declared that Con- 
 gress should prohibit in the territories “the twin 
 relics of barbarism, polygamy and slavery ;” and 
 opposed all prescriptive legislation, thus antag- 
 onizing the Democracy on the slavery issue 
 and the Know-nothings on nativism. The 
 Whigs met at Baltimore. Their platform is 
 devoted exclusively to a denunciation of “geo- 
 graphical parties,” and a recommendation of 
 
 Millard Fillmore, the American or “Know- 
 nothing” candidate for President. The Demo- 
 crats added little to former platforms, save that 
 they declared against the Know-nothings on 
 their war on foreigners, and agreed with them 
 in their declaration against intervention with 
 slavery. They nominated and elected JAMES 
 BUCHANAN (1857-61), fifteenth President. 
 Fremont, however, polled a popular vote of 
 1,341,264 against Buchanan’s 1,838,169, while 
 Fillmore received 874,534. 
 
 The Dred Scott Case now came on to exac- 
 erbate still more bitterly public feeling. Chief 
 Justice Taney declared that a negro was a 
 chattel, that the compromise of 1820 was un- 
 constitutional, and that a slave-owner might 
 settle in any territory. Following this came 
 John Brown’s raid into Virginia, his attempt 
 to excite a slave insurrection, and his death 
 upon the gallows. There was nothing for it 
 but war, and into war the country rapidly 
 drifted. 
 
 The campaign of 1860 was the most confused 
 in the whole history of American politics. There 
 was talk of secession in the air. There was 
 notoriously war preparation in the South. The 
 North was divided. Every man felt that parties 
 would have to be re-arranged and new political 
 frontiers defined. The “Constitutional Union ” 
 party met at Baltimore. All it demanded was 
 the “ Constitution of the country, the union of 
 the States, and the enforcement of the laws.” 
 The Republicans met at Chicago. The platform 
 is the most significant in the political history of 
 the republic, and contains the essence of all its 
 history since that date. It denounced the 
 threats of disunion made by Democrats in Con- 
 gress as an “avowal of contemplated treason” 
 which it was the duty of the people to “rebuke 
 and forever silence.” It asserted that the 
 normal condition of all the territory of the 
 United States is that of freedom ; that the re- 
 opening of the slave trade was a crime against 
 humanity; that duties should be readjusted so 
 as to encourage the development of the indus- 
 trial interests of the whole country ; that Con- 
 gress should pass a complete and satisfactory 
 homestead law; that the rights of citizenship 
 enjoyed by foreigners should not be abridged 
 or impaired ; that the rights of all citizens, na- 
 tive or naturalized, should be protected abroad 
 and at home. The Douglas Democratic plat- 
 form, adopted at Charleston, favored the acqui- 
 sition of Cuba; declared that State legislatures 
 which interferred with the enforcement of the 
 fugitive slave law were revolutionary and sub- 
 versive of the Constitution ; and reaffirmed the 
 Cincinnati platform of 1856 on tariff. The 
 Breckinridge platform, adopted at Charleston 
 and Baltimore, reaffirmed the Democratic plat- 
 
166 
 
 POLITICAL HISTORY 
 
 form adopted at Cincinnati, with certain “ex- 
 planatory resolutions,” which in substance were 
 that slave-owners had a right “to settle with 
 their property” in the territories without being 
 interfered with by territorial or Congressional 
 legislation. 
 
 On these issues four candidates were put in 
 the field. The Republicans nominated Abra- 
 ham Lincoln; the Democrats, J. C. Breckin- 
 ridge; the Constitutional Union party, John 
 Bell; the Independent Democrats, Stephen A. 
 Douglas. ABRAHAM LINCOLN (1861-65) 
 was chosen sixteenth President, by a popular 
 vote of 1,866,352; Douglas received 1,375,157; 
 Breckinridge, 845,763; Bell, 589,581. 
 
 On December 20, 1860, South Carolina de- 
 clared the Union was dissolved, and a Seces- 
 sion resolution was passed. Following, six 
 other slave States immediately seceded. Every 
 effort was made to stem the tide of disunion, 
 but nothing could be done save with arms in 
 the field. A peace congress met and proved 
 futile. The Crittenden compromise was scoffed 
 out of court. The Confederate States of Ame- 
 rica was formed at Montgomery, Alabama, in 
 February, 1861, with Jefferson Davis as Presi- 
 dent, and slavery and low tariffs as its corner 
 stone. The first ball was fired April 14, 1861, 
 and the great issue of the century joined. 
 
 For the time politics were relegated to the 
 background. There were only Unionists and 
 Secessionists. The financing of the great 
 struggle led to high tariff, the issue of treasury 
 notes, and finally the establishment of the na- 
 tional banking system. The internal revenue 
 system was developed, an income tax was 
 imposed, greenbacks were issued, and the 
 resources of the country marshaled to meet the 
 expenses of a war that cost $1,000,000 a day. 
 
 On Jan. 1, 1863, President Lincoln issued 
 the Emancipation Proclamation, which freed 
 the Southern slaves, and marks an epoch in the 
 history of the world. Two years later, under 
 the apple tree at Appomattox, Lee surrendered 
 to Grant, and the war ended with the complete 
 triumph of the Northern arms. There had in 
 the meantime been another presidential election, 
 in which Lincoln defeated George B. McClellan 
 and John C. Fremont. Shortly after Lee’s sur- 
 render Lincoln was assassinated by J. Wilkes 
 Booth, an actor, and ANDREW JOHNSON 
 (1865-69), the seventeenth President, took up 
 the chief magistracy. 
 
 The problem of the day was the Reconstruc- 
 tion of the old slave States, upon which the 
 new President and his party at once quarreled. 
 The point at issue was the proper safeguarding 
 of the newly-freed negro. Congress passed the 
 Civil Rights bill, the Freedman’s Bureau bill, 
 and submitted the XIVth Amendment to the 
 
 Constitution. The President was finally im- 
 peached by Congress, but his trial before the 
 Senate resulted in an acquittal by one vote. 
 
 ULYSSES S. GRANT (1869-77), the eigh- 
 teenth President, was elected over Horatio Sey- 
 mour, ou a platform adopted by the Republicans 
 at Chicago, which denounced repudiation ; 
 favored suffrage on equal terms to all men; 
 encouraged immigration, and declared itself in 
 sympathy with all oppressed people who are 
 struggling for their rights. The Democratic 
 platform of 1868 acknowledged that the ques- 
 tions, of slavery and secession had been forever 
 settled by the war or by constitutional conven- 
 tions ; and favored amnesty for all political 
 offenses. It made a very distinct pronounce- 
 ment on tariff in the following words: “A tariff 
 for revenue upon foreign imports, and such 
 equal taxation under the internal revenue laws 
 as will afford incidental protection to domestic 
 manufactures, and as well, without impairing 
 the revenue, impose the least burden upon, and 
 best promote and encourage the great industrial 
 interests of the country.” 
 
 The XVth Amendment, guaranteeing negro 
 suffrage, was passed by Congress in 1869. A 
 Liberal Republican ticket, with Horace Greeley 
 at its head, was supported by the united oppo- 
 sition against Grant in 1872, but was defeated 
 easily, and Greeley, one of the greatest figures 
 in later American politics, died shortly after- 
 ward. The South was pacified, and the Treaty 
 of Washington made, which involved the pay- 
 ment of the Alabama claims by the English 
 Government. 
 
 In 1876 occurred the famous Hayes and 
 Tilden Controversy, which tested the flexi- 
 bility of our electoral machinery so severely. 
 Tilden was the Democratic nominee, and he had 
 an undoubted popular majority — 4,284,265, 
 against 4,033,295 for Hayes. Rival electors 
 claimed to have been elected in Louisiana and 
 Florida. Intimidation, fraud and illegal voting 
 were charged, and Congress finally appointed 
 the Electoral Commission to settle the dis- 
 pute, as there was nothing in the Constitution 
 to cover the circumstances. On a party vote 
 the commission awarded the disputed electoral 
 votes to the Republican candidate, thus making 
 RUTHERFORD B. HAYES (1877-81) nine- 
 teenth President of the United States. Specie 
 payment was resumed during this administra- 
 tion, and the silver coinage act passed. 
 
 From this time on to the present the tariff 
 issue has been the chief matter of debate in each 
 campaign. In 1880 the Republicans elected 
 JAMES A. GARFIELD (1881) twentieth Presi- 
 dent. He was assassinated by a madman, 
 Charles J. Guiteau, and CHESTER A. ARTHUR 
 (1881-85) became twenty -first President. The 
 
POLITICAL HISTOM. 
 
 167 
 
 most important measure of this administration 
 was the passage of the Pendleton civil service 
 reform bill. 
 
 GROVER CLEVELAND (1885-89), the 
 twenty-second President, was the first Demo- 
 crat chosen since the war. Out of his famous 
 tariff reform message the Democratic platform 
 of 1888 was stated at St. Louis, and the coun- 
 try was invited to choose squarely between pro- 
 tection as represented by Benjamin Harrison, 
 the Republican candidate, and a tariff revision 
 as represented by Cleveland. 
 
 The result was, after one of the most remark- 
 able struggles in American politics, already 
 known by its well earned name of the Cam- 
 paign of Intellect, that BENJAMIN HARRI- 
 SON (1889-93) was elected twenty-third Presi- 
 dent of the United States. The campaign of 
 1892 presented no new issues as between the 
 leading parties, but the appearance of the 
 People’s Party, a new political organization, 
 added interest in the contest. The Republicans 
 led off in the conventions, meeting at Minnea- 
 polis, June 7. Preceding the convention the 
 exciting question had been as to whether Mr. 
 Blaine would accept the nomination if tendered 
 him. His resignation of the Secretaryship of 
 State was deemed to answer the question of his 
 acceptance in the affirmative. The platform 
 adopted reaffirmed the doctrine of ultra-protec- 
 tion. President Harrison was nominated on the 
 first ballot, 905 votes being cast; of these Har- 
 rison had 935 1-6, McKinley 182, Blaine 181 5-6, 
 Reid 4, and Lincoln 1. 
 
 The Democrats met in Chicago, June 21. The 
 convention was in many respects a peculiar one 
 in the history of party meetings. It was evi- 
 dent before the convention that Mr. Cleveland 
 was the choice of a large majority of the rank 
 and file of the Democratic party and that he 
 was opposed by the politicians of his party, the 
 bitterest opposition to him being in his own 
 State. The regular delegation from that State 
 was unanimous for David B. Hill’s nomination. 
 Only one vote was taken in the convention. The 
 number of delegates was 910. The vote stood: 
 Cleveland 617^-, Boies 103, Hill 114, Gorman 
 36|, Carlisle 14, Stevenson 16|, Morrison 3, 
 Campbell 2, Russell 1, Whitney 1, and Pattison 
 1. The vote on Vice-President stood: Steven- 
 son 402, Gray 343, Mitchell 45, Morse 86, Wat- 
 terson 26, Cockran 5, Tree 1, and Boies 1. 
 
 The Prohibitionists met at Cincinnati, June 
 
 29. The important question before the conven- 
 tion was that of fusion with some of the new 
 parties, but the idea met with no favor. Gen. 
 John Bidwell was nominated on the first ballot. 
 
 The People’s party convention met at Omaha, 
 July 4, and adopted a platform favoring among 
 other things free coinage of silver and Govern- 
 ment control of railroads. Only one ballot was 
 taken for President, Gen. Jas. G. Weaver, of 
 Iowa, being the nominee. J. G. Field was 
 nominated for Vice-President. 
 
 The election of 1892 resulted in the election 
 of GROVER CLEVELAND. The People’s 
 party polled a surprisingly large vote for a new 
 party, 1,055,424, or 8.67 per cent., to 5,556,562 
 for Cleveland (45.73 per cent.), 5,162,874 for 
 Harrison (42.49 per cent.), and 264,066 for 
 Bidwell (2.17 per cent.). 
 
 The By-ways of American Politics. 
 
 The minor American parties which have 
 appeared and disappeared during our century 
 and over of national life are the following: 
 Anti-Renters, a New York party which flour- 
 ished about 1841. They resisted the collection 
 of back rents on the Van Rensselaer manor near 
 Albany. They had strength enough to defeat 
 Wright, the regular Democratic candidate for 
 Governor of New York. Barn -Burners, New 
 York, 1846, seceders from the Democratic party. 
 They were opposed to slavery extension. Buck- 
 tails, New York, about 1815; they supported 
 Madison. Conseroatioes, New York and some 
 other States, 1837; paper money Democrats. 
 Doughfaces, 1820, Northern members of Con- 
 gress who voted in favor of the Missouri Com- 
 promise. Hunkers, New York, a faction of the 
 Democrats favoring the South, Barn-Burners 
 being the other factor. Knou>Nothings, New 
 York, 1854, opposed to naturalization of for- 
 eigners unless they had been twenty-one years 
 in the country. Loco-Focos, New York, 1835; 
 a branch of the Democratic party. Liberal 
 Republicans, 1872; Republicans who joined 
 with the Democrats in support of Greeley for 
 President. Temperance, or Prohibition, from 
 1830 down, in many States; in favor of prevent- 
 ing or restricting the sale of liquors. The total 
 Prohibition vote at the presidential election in 
 1888 was 249,937; in 1892 264,066. Woman’s 
 Rights, from 1860 down; those who favored 
 granting to women the right of suffrage. 
 
 In Athens every citizen, under severe penal- 
 ties, was compelled to teach his sons to read and 
 to swim. If he did not fit them for some trade, 
 they -were not obliged to support him in his old 
 age. 
 
 “ Men use rough words and harsh, sometimes, 
 by reason of the very gentleness and pity that 
 are in their souls.” — Ouida. 
 
 “There is no darkness but ignorance.” — 
 Shakespeare. 
 
CUSTOMS AVERAGES AND TARIFF LEGISLATION 
 
 T HE first tariff act was signed by President 
 Washington on July 4, 1789. The new 
 Government had just been established, and 
 the object of the law was to put money into the 
 empty treasury of the Republic. Alexander, 
 Hamilton was the author of the measure, which 
 was modeled on the 5 per cent, import duty 
 that the Congress of the Confederation had tried 
 in vain to impose. This first law imposed spe- 
 cific duties on forty-seven articles and ad valo- 
 rem rates of 7J, 10, 12J and 15 per cent, on 
 four commodities or small groups. The unenu- 
 merated goods were compelled to pay 5 per 
 cent. The second tariff act passed the House 
 by a vote of 39 to 13, and passed the Senate 
 without a division. It was approved by the 
 President on August 10, 1790. This act was 
 longer than its predecessor and the scale of 
 duties was higher. Then followed the act of 
 May 2, 1792, which became operative in the fol- 
 lowing July. It raised the duty on unenumer- 
 ated merchandise to 7^ per cent, and that on 
 many articles paying 7J to 10 per cent. Another 
 tariff bill was passed on June 7, 1794, going 
 into effect July 1. It imposed numerous rates 
 in addition to those already payable, some of 
 them specific and others 2| and 5 per cent, ad 
 valorem. Additional tariff measures were 
 enacted on March 3 and July 8, 1797, and on 
 May 13, 1800. These acts imposed additional 
 rates, and there was a further increase of 2| per 
 cent, on March 26, 1804, on all imports then 
 paying ad valorem rates. 
 
 The whole industrial situation of the country 
 was changed suddenly and radically in 1807-8. 
 Napoleon’s Berlin and Milan decrees were fol- 
 lowed by the English Orders in Council, and 
 Mr. Jefferson’s administration retaliated for the 
 outrages on our commerce by the celebrated 
 Embargo in December, 1807. This was followed 
 by the Non-Intercourse act in 1809, and by a 
 declaration of war against England in 1812. 
 During the progress of hostilities all commer- 
 cial intercourse with Great Britain was, of 
 course, suspended, and all import duties were 
 doubled as a war measure. 
 
 This is known as the “ Tariff of 1812.” It 
 passed the House of Representatives by a vote 
 of 76 to 48, and received the sanction of the 
 Senate by 20 votes in its favor to 9 against it. 
 Amendments to it were adopted on February 25, 
 and again on July 29, 1813. On February 15, 
 1816, the additional duties imposed by the act 
 
 of 1812 were repealed, and additional duties of 
 42 per cent., to take effect July 1, were substi- 
 tuted, but the law did not go into operation. 
 From 1812 to 1816 the average rate on all 
 imports was 32.73 per cent., the range being 
 from 6.84 per cent, in 1815 to 69.03 in 1813. 
 
 The Lowndes-Calhoun Bill. 
 
 The next great tariff measure is known as the 
 Lowndes-Calhoun bill. It was approved April 
 27, 1816, took effect the following July, and 
 may be said to be the first of the protective 
 tariffs. Is was not wholly set aside until 1842, 
 under the administration of Mr. Polk. The ad 
 valorem duties under it ranged from 7 J to 33 
 per cent. The unenumerated goods paid 15 
 per cent., the manufactures of iron and other 
 metals generally 15 per cent., the majority of 
 woolen goods 25 per cent., cotton goods 25 per 
 cent., “with clauses establishing ‘minimums’ ” 
 — that is, in reckoning duties, 25 cents per 
 square yard was to be deemed the minimum 
 cost of cotton cloth; unbleached and uncolored 
 yarn, 60 cents, and bleached or colored yarn, 75 
 cents per pound. These rates became practi- 
 cally prohibitory on the cheaper goods. The 
 law was amended April 20, 1818, and again on 
 March 3, 1819. It had the support of New 
 England and the Middle States, but the South 
 was opposed to it. From 1817 to 1820 the 
 average rate on imports was 26.52 per cent., 
 from 1821 to 1824, 35.02 percent.; and from 
 1821 to 1824, on dutiable goods only, 36.88 per 
 cent. This general increase of duties was due 
 to the necessity of providing for the interest on 
 the heavy debt incurred by the second war with 
 England. 
 
 The Clay Tariff followed in 1824. The vote 
 in the House was close — 107 to 102; and there 
 was a majority of only 4 in the Senate. New 
 England and the South voted against the meas- 
 ure, while on the other side were ranged the 
 West and Middle States. It received the Presi- 
 dent’s signature on May 22, 1824, and went 
 into effect July 1. It remained in force in 
 almost its entirety until 1842. It raised the 
 duty on woolen goods from 25 to 30 per cent, 
 for one year, and then to 331 per cent. There 
 was a “ minimum ” of 30 cents per square yard 
 on cotton cloth. Wool over 10 cents a pound 
 was rated at 20 per cent, until June 1, 1825, 
 then 25 per cent, for one year, and then 30 per 
 
 168 
 
HISTORY OF THE TARIFF 
 
 109 
 
 cent. The average rate on all imports from 
 1825 to 1828 was 47.17 per cent, and on duti- 
 able goods 50.29 per cent. 
 
 The “ Tariff of Abominations.” 
 
 The “ Tariff of Abominations,” as it is called, 
 was approved May 19, 1828, and went into 
 operation part the following July and part in 
 September. In the House 105 members voted 
 for it and 94 members, mostly from New Eng- 
 land and the South, against it. In the Senate 
 the vote was 26 to 21. It had special reference 
 to iron, wool and manufactures of wool. The 
 duty on wool was 4 cents per pound and 40 
 per cent, for one year; then 4 cents and 45 per 
 cent, for a year; then 4 cents and 50 per cent. 
 Somewhat lower duties were provided for in an 
 act passed on May 24, 1828, again in May, 
 1830, and still again on July 13, 1832. The 
 average duty on all goods from 1829 to 1832 
 was 47.81 per cent., and on all dutiable articles 
 51.55 per cent. 
 
 The Modifying Tariff of 1832 was intended 
 “to correct the inequalities of that of 1828.” 
 It was passed by the Whigs, or National Repub- 
 licans, and levied high duties on cotton and 
 woolen goods and other articles to which pro- 
 tection was meant to be applied. The vote in 
 the House was 132 to 65 and in the Senate 32 
 to 16, the votes in favor of it coming from all 
 sections of the country. The New England 
 vote in the House was a tie. It was approved 
 on July 14, and took effect on March 3, 1833. 
 The existing duties were superseded by the act, 
 some of them reduced and a few raised. In a 
 separate act of the same date railroad iron was 
 made free. Under its operation the average 
 rate on imports in 1832-33, during the ten 
 months it was in force, was 28.99 per cent., and 
 dutiable articles 38.25 per cent. 
 
 The Compromise Tariff of 1833 provided for 
 taking off one-third of the duties each year until 
 a uniform rate on all of 20 per cent, should be 
 reached. It passed the House by 119 to 85 
 and the Senate by 29 to 16. New England 
 then joined the Middle States in voting for high 
 protective duties. It was approved on March 2, 
 
 1833, the day before the tariff of 1832 went 
 into operation, and took effect on January 1, 
 
 1834. The terms of the compromise were that 
 all duties which in the tariff of 1832 exceeded 
 20 per cent, should have one-tenth of the excess 
 over 20 per cent, taken off on January 1, 1834; 
 one-tenth more on January 1, 1836; again one- 
 tenth in 1838, and another one-tenth in 1840; 
 so that by 1840 four-tenths of the excess over 
 20 per cent, would be disposed of. Then on 
 January 1, 1842, one-half of this remaining 
 excess was to be taken off, and on July 1, 1842, 
 
 the other half of the remaining excess was to 
 go. There would, therefore, after July 1, 1842, 
 have been a uniform rate of 20 per cent, on all 
 articles. The average duty on all imports from 
 1834 to 1842 was 19.25 per cent., and on duti- 
 able articles 34.73 per cent. 
 
 The Tariff of 1842. 
 
 The tariff of 1842 was passed by the Whigs 
 as a party measure, and was avowed protective. 
 It took effect on August 30, 1842, changed all 
 existing rates, was amended in March, 1843, 
 and died December 1, 1846. New England and 
 the Middle States gave it strong support. The 
 South was earnest in opposition and the West 
 was a tie. The average rate on all imports 
 under it was 26.92 per cent, and on dutiable 
 articles 33.47 per cent. 
 
 The Polk- Walker tariff of 1846 is one of the 
 most noteworthy acts in the fiscal history of our 
 government. 
 
 Robert J. Walker, of Mississippi, who was 
 President Polk’s Secretary of the Treasury, laid 
 down these principles as a basis for revenue 
 reform in his celebrated report of 1845: 
 
 “ No more money shall be collected than is 
 needed for economical administration. The 
 duty on no article should exceed the lowest rate 
 which will yield the largest revenue. Below 
 such rate discrimination may be made, or for 
 imperative reasons an article may be made free. 
 Luxuries should be taxed at the minimum rate 
 for revenue. Duties should be all ad valorem, 
 and never specific. Duties should be so 
 imposed as to operate as equally as possible 
 throughout the Union, without respect to class 
 or section.” 
 
 The bill framed on this basis was approved 
 by Mr. Polk on July 30, 1846. It passed the 
 House by 114 to 95, the East being in opposi- 
 tion and the West and South in support. The 
 vote in the Senate on a third reading was a tie, 
 and Vice-President Dallas gave the casting vote 
 in the affirmative. The Senate on the final pas- 
 sage stood 28 to 27. The act superseded the 
 Whig tariff, and remained in force until 1861. 
 It swept away specific and compound duties. 
 It divided all dutiable merchandise into eight 
 classes, which introduced greater simplicity into 
 the whole system of customs regulations. The 
 average duty on all imports was, from 1847 to 
 1856, 23.20 per cent, and on dutiable articles 
 26.22 per cent. 
 
 The Tariff of 1857, which was the next in 
 order, made a still further reduction in duties. 
 It was approved on March 3, 1857, took effect 
 on July 1, and remained in force until April 1, 
 1861. New England united with the South in 
 giving it 123 votes to 72 in the House, and in 
 
170 
 
 THE CIVIL SERVICE 
 
 the Senate 33 to 12. The average duty on all 
 goods, from 1858 to 1861, was 15.66 per cent, 
 and on dutiable articles 20.12 per cent. 
 
 The Morrill Tariff. 
 
 The Morrill tariff of 1861 differed from all its 
 predecessors in that it provided for a general 
 system of compound and differential duties, 
 specific and ad valorem, and also made a dis- 
 tinction between goods imported from different 
 parts of the world. It passed the House on 
 May 11, 1860, by a vote of 105 to 64, and the 
 Senate on February 20, 1861, by a vote of 25 
 to 14. From the first, through all the cumbrous 
 legislation that has followed in its wake, it has 
 been avowedly protective. It was frequently 
 changed during the War of the Rebellion, 
 ostensibly for purposes of revenue. At an early 
 period in its history the number of rates ran up 
 to over two thousand. From 1861 to 1869 
 every year produced some enlargement of the 
 original scheme. In 1870 there was some 
 modification of rates, generally in the line of 
 reduction. Tea and coffee, taxed since 1861, 
 were put on the free list, and the duties on 
 cotton and woolen goods, wool iron, paper, 
 glass and leather were lowered about 10 per 
 cent. The free list was somewhat enlarged, but 
 the reduction was rescinded in the act of March 
 3, 1875. The duty on quinine was abolished 
 on July 1, 1879. The average duty on all 
 imports, from 1862 to 1863, was 34.16 per cent, 
 and on dutiable articles 42.74 per cent. 
 
 The Commission tariff was passed by the 
 House on March 3, 1883, by a vote of 152 to 
 116, and passed the Senate on March 2, the vote 
 being 32 to 31. This was the tariff which was 
 in force until October 6, 1890, when it was 
 superseded, except as to tobaccco and tin-plate, 
 by the McKinley bill. 
 
 The McKinley Bill. 
 
 The McKinley measure was prepared entirely 
 in the interests of high protection, and raised the 
 
 tariff all round to an average of at least 55 per 
 cent. It was adopted in the Senate by 33 votes to 
 27, and in the House by 152 to 81. But at the 
 Congressional election of 1892 the public con- 
 demnation of McKinley ism was almost universal, 
 and the Democratic party, which had pledged 
 itself to a modified form of free trade, obtained 
 a large majority in the lower house. The ante- 
 election promises were embodied in a bill intro- 
 duced by Mr. Wilson, a Democratic representa- 
 tive from West Virginia. 
 
 The Wilson bill made many radical and 
 sweeping reductions. Raw material, including 
 wool and many other necessities, were put on 
 the free list; the sugar bounty of two cents per 
 pound was abolished, and many small taxes 
 were stricken off the tariff list entirely. The 
 strongest fight was made upon the sections 
 relating to iron and steel. Under the McKinley 
 bill, steel ingots, cogged ingots, blooms, slabs, 
 billets, shafting, etc., valued at from one cent 
 to sixteen cents per pound, paid from four- 
 tenths of a cent to four cents and a fifth per 
 pound, or an average of about 48 per cent. For 
 this the Wilson bill substituted a 25 per cent, 
 ad valorem tariff all round. 
 
 As the debates in committee went on, the 
 tendency towards almost absolute free trade 
 became daily stronger, and additional reduc- 
 tions were proposed. Hides and skins, indigo, 
 meerschaum, most kinds of oils and many other 
 articles were freed, or the tariff on them largely 
 cut down, under the Wilson bill. 
 
 Ohio, Governor McKinley’s home, and the 
 great producer of wool, stuck to its tariff 
 programme at the election in the fall of 1893, 
 and re-elected Gov. McKinley by an over- 
 whelming majority. 
 
 A fair estimate of the reductions made by 
 the Wilson bill, including remissions and articles 
 placed upon the free list, would be not less than 
 40 per cent, all round. 
 
 T HE officials and clerks — over 120,000 in 
 all — by whom the people’s business in 
 the administration of government is car- 
 ried on constitute the Civil Service. About 5,000 
 of these are appointed by the President alone 
 or with the consent of the Senate; about 15,000 
 under what are known as the “Civil Service 
 Rules,” but the great body of officeholders are 
 appointed by the heads of departments. 
 
 Those employed in the civil service have 
 always been theoretically entitled to serve 
 
 “ during good behavior,” but practically, within 
 a few years, their positions have depended 
 upon their allegiance to the political party in 
 power. 
 
 In 1883 Congress passed a law for the 
 improvement of the civil service of the United 
 States. This act provides for the appointment 
 by the President of three commissioners to have 
 general charge of filling the vacancies in the 
 civil service department, and stipulates that the 
 fitness of all applicants for all subordinate posi- 
 
SOME INTERESTING DATES 
 
 171 
 
 tions in the departments at Washington, and in 
 all custom-houses and post-offices having as 
 many as 50 officeholders, shall be tested by 
 examinations, and the positions assigned with 
 reference to the capacity, education and char- 
 acter of the applicants, regardless of political 
 preferences. 
 
 According to this, no absolute appointment to 
 office can be made until the applicant has proven 
 his or her ability to fill the position satisfactor- 
 ily by six months’ service; no person habitually 
 using intoxicating beverages to excess shall be 
 appointed to, or retained in, any office; no 
 recommendation which may be given by any 
 Senator or member of the House of Representa- 
 tives, except as to character and residence, shall 
 be considered by the examiners; men and 
 women shall receive the same pay for the same 
 work. 
 
 The general competitive examinations for 
 admission to the service are limited to the fol- 
 lowing subjects: 1. Orthography, penmanship 
 and cojjying. 2. Arithmetic — fundamental 
 rules, fractions and percentage. 3. Interest, 
 discount, and the elements of bookkeeping and 
 of accounts. 4. Elements of the English lan- 
 
 guage, letter-writing, and the proper construc- 
 tion of sentences. 5. Elements of the geogra- 
 phy, history and government of the U. S. 
 
 A standing of 65 per cent, in the first three 
 branches is necessary to qualify an applicant for 
 appointment. Where special qualifications are 
 necessary for specific work the examinations are 
 adapted to test the knowledge of the applicant 
 in that particular line. 
 
 No applicant will be examined who cannot 
 furnish proof that he is of good moral character 
 and in good health. 
 
 There is a board of examiners in each of the 
 principal cities of the U. S., and several exam- 
 inations are held each year. Applications must 
 be made on the regular “ application paper,” 
 which can be obtained of the commissioners, or 
 any board of examiners. 
 
 Several of the States have adopted the prin- 
 ciples laid down in the Civil Service Act and 
 applied them to the State civil service, and it is 
 probably only a question of time when Civil 
 Service Reform will be consummated through- 
 out the U.S., and the public service will thereby 
 be rendered much more efficient. 
 
 History of the American Flag 
 
 r- 
 
 
 T HE Quartermaster-General of the Army 
 has issued the following bulletin regard- 
 ing the history of the American flag: 
 The American Congress, in session at Phila- 
 delphia, established by its resolution of June 
 14, 1787, a national flag for the United States 
 of America. The resolution was as follows : 
 il Resolved, That the flag of the thirteen united 
 States be thirteen stripes, alternate red and 
 white; that the union be thirteen stars, white in 
 a blue field, representing a new constellation.” 
 Although nearly a year previous, July 4, 
 1776, these thirteen united States had been 
 declared independent, this resolution is the first 
 legislative action recorded relating to a national 
 flag for the new sovereignty. 
 
 The use of thirteen stripes was not a new 
 feature, as they had been introduced (in alter- 
 nate white and blue) on the upper left-hand 
 corner of a standard presented to the Philadel- 
 phia Light Horse by its captain in the early 
 part of 1775, and, moreover, the union flag of 
 the thirteen united colonies raised at Washing- 
 ton’s headquarters, at Cambridge, Jan. 2, 1776, 
 had the thirteen stripes just as they are this 
 day ; but it also had the crosses of St. George 
 and St. Andrew on a blue ground in the corner. 
 There is no satisfactory evidence, however, that 
 
 any flag bearing the union of the stars had been 
 in public use before the resolution of June, 
 1777. 
 
 It is not known to whom the credit of design- 
 ing the stars and stripes is due. It is claimed 
 that a Mrs. John Ross, an upholsterer, who 
 resided on Arch Street, Philadelphia, was the 
 maker of the first flag combining the stars and 
 stripes. Her descendants assert that a com- 
 mittee of Congress, accompanied by General 
 Washington, who was in Philadelphia in June, 
 1776, called upon Mrs. Ross and engaged her 
 to make the flag from a rough drawing which, 
 at her suggestion, was redrawn by General 
 Washington, with pencil, in her back parlor, 
 and the flag thus designed was adopted by 
 Congress. Although the resolution establishing 
 the flag was not officially promulgated by the 
 secretary of Congress until Sept. 3, 1777, it 
 seems well authenticated that the stars and 
 stripes were carried at the battle of the Brandy- 
 wine, Sept. 11, 1777, and thenceforward during 
 all the battles of the revolution. 
 
 Soon after its adoption the new flag was 
 hoisted on the naval vessels of the United States. 
 The ship Ranger, bearing the stars and stripes 
 and commanded by Captain Paul Jones, arrived 
 at a French port about Dec. 1, 1777, and her 
 
172 
 
 GREAT MEN’S WORKS 
 
 flag received on Feb. 14, 1778, the first salute 
 ever paid to the American flag b y foreign naval 
 vessels. The flag remained unchanged for about 
 eighteen years after its adoption. By this time 
 two more States (Vermont and Kentucky) had 
 been admitted to the Union, and on Jan. 13, 
 1794, Congress enacted that from and after the 
 first day of May, 1795, the flag of the United 
 States be fifteen stripes, alternate red and white; 
 that the union be fifteen stars, white in a blue 
 field. 
 
 This flag was the national banner from 1795 
 to 1818, during which period occurred the war 
 of 1812, with Great Britain. By 1818 five 
 additional States (Tennessee, Ohio, Louisiana, 
 Indiana and Mississippi) had been admitted to 
 the Union, and therefore a further change in the 
 flag seemed to be required. After considerable 
 discussion in Congress on the subject, the act 
 of April 4, 1818, was passed, which provided: 
 
 “1. That from and after the fourth day of 
 July next the flag of the United States be 
 thirteen horizontal stripes, alternate red and 
 white; that the union have twenty stars, white 
 in a blue field. 
 
 “ 2. That on the admission of every new 
 State into the Union one star be added to the 
 union of the flag and that such addition shall 
 take effect on the 4th of July next succeeding 
 such admission.” 
 
 The return to the thirteen stripes of the 1777 
 * flag was due in a measure to a reverence for 
 the standard of the revolution, but it was also 
 due to the fact that a further increase of the 
 number of stripes would have made the width 
 of the flag out of proportion to its length un- 
 less the stripes were narrowed, and this would 
 have impaired their distinctness when seen 
 from a distance. A newspaper of the time said : 
 
 “ By this regulation the thirteen stripes will 
 represent the number of States whose valor and 
 resources originally effected American inde- 
 pendence, and the additional stars will mark the 
 increase of the state since the present Constitu- 
 tion.” 
 
 No act has since been passed by Congress 
 altering this feature of the flag, and it is the 
 same as originally adopted, except as to the 
 number of stars in its union. In the war with 
 Mexico, the national flag bore twenty-nine stars 
 in the union ; during the late civil war, thirty- 
 five. In none of the acts of Congress relating 
 to the flag has the manner of arranging the 
 stars been prescribed, and in consequence there 
 has been a lack of uniformity in the matter, and 
 flags in use by the public generally may be 
 seen with the stars arranged in various ways. 
 The early custom was to insert the stars in par- 
 allel rows across the blue field, and this custom 
 has, it is believed, been observed in the navy 
 at least since 1818, at which time the President 
 ordered the stars to be arranged in such man- 
 ner on the national flag used in the navy. In 
 the army, too, it is believed, the stars have 
 always been arranged in horizontal rows across 
 the blue field, but not always in vertical rows ; 
 the effect, however, being about the same as in 
 the naval flag. Hereafter there will be no dif- 
 ference in the arrangement between the army 
 and navy, as an agreement has been arrived at 
 between the War and Navy departments on the 
 subject. 
 
 The national flags hoisted at camps or forts 
 are made of bunting of American manufacture. 
 They are of the following three sizes: The 
 
 storm and recruiting flag, 8 feet in length by 4 
 feet 2 inches in width; the post flag, measuring 
 20 feet in length by 10 feet in width; the gar- 
 rison, measuring 36 feet in length by 20 feet in 
 width (this flag is hoisted only on holidays and 
 great occasions). The union is one-third of the 
 length of the flag and extends to the lower edge 
 of the fourth red stripe from the top. The 
 national colors carried by regiments of infantry 
 and artillery and the battallion of engineers, on 
 parade or in battle, are made of silk and are 6 
 feet 6 inches long and 6 feet wide and mounted 
 on staffs. The field of the colors is 31 inches 
 in length and extends to the lower edge of the 
 fourth red stripe from the top. 
 
 ' Great Men’s Works 
 
 M OHAMMED began the Koran at 35. 
 Shelley wrote “ Queen Mab ” at 18. 
 Keats wrote his “Endymion” at 22. 
 Alexandre Dumas wrote plays at 22. 
 Disraeli wrote “ Vivian Grey ” at 21. 
 Heine published his first songs at 23. 
 Swift wrote the “ Tale of a Tub” at 37. 
 Seneca wrote “De Beneficiis ” after 50. 
 Richardson published “ Pamela” at 51. 
 
 Racine wrote the “ Andromache ” at 28. 
 Paley wrote the “Horae Paulinae” at 47. 
 Coleridge published “Christabel” at 44. 
 Pliny finished the “ German War” at 31. 
 Luther wrote his ninety-five theses at 34. 
 
 Poe wrote w The Raven ” in his 36th year. 
 Confucius began his religious works at 30. 
 Butler wrote “ Hudibras ” after he was 60. 
 Owen Meredith published “ Lucille ” at 29. 
 
GREAT MEN’S WORKS 
 
 173 
 
 Sterne published “Tristram Shandy” at 46. 
 
 Shakespeare wrote his first play at about 24. 
 
 Machiavelli completed “ The Prince ” at 45. 
 
 Boilleau wrote his first satirical poems at 24. 
 
 Lord Bacon wrote the “ Novum Organum ” at 
 41. 
 
 Sir Thomas More finished his “ Utopia ” at 
 
 73. 
 
 Spenser published the “ Faerie Queene ” at 
 
 38. 
 
 Perseus is thought to have written his satires 
 at 45. 
 
 Corneille wrote “ Melite,” his first drama, at 
 
 21 . 
 
 David is said to have written his first psalm 
 at 18. 
 
 Goldsmith finished “ The Deserted Village ” 
 at 42. 
 
 Sheridan wrote his “ School for Scandal ” at 
 26. 
 
 Josephus published his “Wars of the Jews” 
 at 56. 
 
 Calvin published his “ Psychopannychia ” at 
 25. 
 
 It is said that Horace wrote his first odes at 
 23. 
 
 Tacitus finished the first part of his history 
 at 50. 
 
 Livy is said to have finished his “ Annals ” 
 at 50. 
 
 Lamartine’s poems appeared when the poet 
 was 30. 
 
 Thackeray was 36 when “ Vanity Fair ” ap- 
 peared. 
 
 Homer is said to have composed the Iliad 
 after 60. 
 
 Dante finished the “ Divina Commedia ” at 
 about 51. 
 
 Samuel Johnson published “ London ” when 
 he was 29. 
 
 Solomon is said to have collected the Proverbs 
 at 50. 
 
 The Bucolics of Virgil were written between 
 43 and 47. 
 
 John Bunyan finished the “Pilgrim’s Prog- 
 ress ” at 50. 
 
 George Eliot was 39 when “Adam Bede” 
 was printed. 
 
 Baxter wrote the “ Saint’s Everlasting Rest ” 
 at 34. 
 
 Robert Browning wrote “ The Ring and the 
 Book ” at 57. 
 
 Adam Smith published “ The Wealth of 
 Nations ” at 55. 
 
 Fichte wrote the famous “ Wissenschafts- 
 lehre ” at 32. 
 
 Von Ranke finished his “ History of the 
 Popes” at 39. 
 
 “ The Robbers,” by Schiller, made the author 
 famous at 23, 
 
 Thomas & Kempis wrote the “ Imitation of 
 Christ ” at 34. 
 
 Voltaire’s first tragedy came out when the 
 author was 22. 
 
 Hannah More wrote “The Search After Hap- 
 piness” at 28. 
 
 Martial is said to have written epigrams before 
 he was 20. 
 
 Bryant was 19 when made famous by “Than- 
 atopsis.” 
 
 Joseph Addison’s first essays appeared when 
 he was 29. 
 
 Famous Poems and Their Authors. 
 
 “ Elegy Written in a Country Churchyard ” 
 is the master composition of Thomas Gray 
 (1716-1771). 
 
 “The Shipwreck” is by William Falconer 
 (1730-1769). 
 
 “ The Minstrel ” is the production of James 
 Beattie (1735-1803). 
 
 “ Rock of Ages ” is from the pen of Augustus 
 Montague Toplady (1740-1778). 
 
 “ The Farmer’s Boy” was written by Robert 
 Bloomfield (1766-1823). 
 
 “ The Burial of Sir John Moore” is the effort 
 of Charles Wolf (1791-1823). 
 
 “Woodman, Spare that Tree” is the work of 
 George P. Morris (1802-1864.) 
 
 “ The Buccaneer” was composed by Richard 
 Henry Dana (1789-1879). 
 
 “Star-Spangled Banner” was written by 
 Francis Scott Key (1790-1843.) 
 
 “ La Marseillaise ” is the work of Rouget de 
 L’Isle (1760-1836). 
 
 “ Home, Sweet Home,” is by John Howard 
 Payne (1792-1852). 
 
 “From Greenland’s Icy Mountains” is the 
 composition of Reginald Heber (1783-1826). 
 
 “ Battle Hymn of the Republic ” was written 
 by Julia Ward Howe (1819). 
 
 “ Ben Bolt ” is from the pen of Thomas Dunn 
 English (1819). 
 
 “ Rocked in the Cradle of the Deep ” is by 
 Emma C. Willard ( 1847-1870). 
 
 “ Hail, Columbia,” is the production of J oseph 
 Hopkinson (1770-1842). 
 
 “ Curfew Must Not Ring To-night ” is the 
 work of Mrs. Rose Hartwick Thorpe (1850). 
 
 111 fares the land, to hastening ills a prey, 
 
 When wealth accumulates and men decay. 
 Princes and lords may flourish and may fade; 
 
 A breath can make them as a breath has made; 
 But an honest peasantry, a country’s pride, 
 When once destroyed, can never be supplied. 
 
 — Goldsmith, 
 
AREA AND POPULATION OF THE CONTINENTS 
 
 The following table shows the area, population, and density of population in each of the 
 divisions of the earth : 
 
 
 Area: square miles. 
 
 Population. 
 
 Pop. per square mile. 
 
 Europe 
 
 3,797,410 
 
 17,039,066 
 
 11,518,104 
 
 3,458,029 
 
 7,952,386 
 
 6,844,602 
 
 357,851,580 
 
 825,954,000 
 
 168,499,017 
 
 5,684,600 
 
 88,386,084 
 
 33,342,700 
 
 94 
 
 Asia. .... 
 
 48 
 
 Africa 
 
 14 
 
 Australasia 
 
 1.6 
 
 North America 
 
 11 
 
 South America 
 
 5 
 
 
 
 Polar Islands 
 
 50,609,597 
 
 1,689,834 
 
 1,479,717,981 
 
 11,170 
 
 29 
 
 
 
 Total 
 
 52,299,431 
 
 1.479,729,151 
 
 28 
 
 STATISTICS OF ALL THE CHIEF COUNTRIES. 
 
 Countries. 
 
 Population. 
 
 Square Miles. 
 
 Capitals. 
 
 British Empire 
 
 327,645,000 
 
 9,043,577 
 
 London. 
 
 China 
 
 303,241,969 
 
 4,468,750 
 
 Peking. 
 
 Russian Empire 
 
 108,787,244 
 
 8,457,289 
 
 St. Petersburg. 
 
 France and Colonies . 
 
 65,894,242 
 
 1,167,239 
 
 Paris. 
 
 France 
 
 38,218,903 
 
 204,177 
 
 
 Colonies 
 
 27,675,339 
 
 963,062 
 
 
 United States 
 
 62,622,250 
 
 3,602,990 
 
 Washington. 
 
 German Empire 
 
 46,855,704 
 
 211,108 
 
 Berlin. 
 
 Prussia 
 
 28,313,833 
 
 134,467 
 
 Berlin. 
 
 Bavaria 
 
 5,416,180 
 
 29,291 
 
 Munich. 
 
 Saxony 
 
 3,129,168 
 
 5,789 
 
 Dresden. 
 
 Wurtemberg 
 
 1,994,849 
 
 7,531 
 
 Stuttgart. 
 
 Baden 
 
 1,600,839 
 
 5,803 
 
 Karlsruhe. 
 
 Alsace-Lorraine 
 
 1,563,145 
 
 5,602 
 
 
 Hesse 
 
 956,170 
 
 2,965 
 
 Darmstadt. 
 
 Mecklenburg-Schwerin 
 
 575,140 
 
 5,137 
 
 Schwerin. 
 
 Hamburg 
 
 518,712 
 
 158 
 
 
 
 
 
 Brunswick 
 
 372,580 
 
 1,425 
 
 Brunswick. 
 
 Oldenburg 
 
 341,250 
 
 2.479 
 
 Oldenburg. 
 
 Saxe-Weimar 
 
 313,668 
 
 1,387 
 
 Weimar. 
 
 Anhalt 
 
 247,603 
 
 906 
 
 Dessau. 
 
 Saxe-Meiningen 
 
 214,697 
 
 953 
 
 Meiningen. 
 
 Saxe-Coburg Gotha 
 
 198,717 
 
 760 
 
 Gotha. 
 
 Bremen 
 
 166.392 
 
 99 
 
 
 Saxe-Altenburg 
 
 161,129 
 
 511 
 
 Altenburg. 
 
 Lippe 
 
 123.250 
 
 472 
 
 Detmold. 
 
 Reuss (younger line) 
 
 112,118 
 
 319 
 
 Gera. 
 
 Mecklenburg-Strelitz 
 
 98,371 
 
 1,131 
 
 Neu Strelitz. 
 
 Schwarzburg-Rudolstadt 
 
 83,939 
 
 363 
 
 Rudolstadt. 
 
 Schwarzburg-Sondershausen 
 
 73,623 
 
 333 
 
 Sondershausen. 
 
 Lubeck 
 
 67,658 
 
 115 
 
 
 Waldeck 
 
 56.565 
 
 433 
 
 Arolsen. 
 
 Reuss (elder line) 
 
 53,787 
 
 122 
 
 Greiz. 
 
 Schaumburg-Lippe 
 
 37.204 
 
 131 
 
 Buckeburg. 
 
 Austro-Hungarian Empire 
 
 41,827,700 
 
 201,591 
 
 Vienna. 
 
 Japan 
 
 39,607.234 
 
 147,669 
 
 Tokio. 
 
 Netherlands and Colonies 
 
 33,042,238 
 
 778,187 
 
 The Hague. 
 
 Turkish Empire 
 
 32,000,000 
 
 1,731,280 
 
 Constantinople. 
 
 Italy 
 
 29,699,785 
 
 110,665 
 
 Rome. 
 
 Spain and Colonies 
 
 24,873,621 
 
 361,953 
 
 Madrid. 
 
 Brazil 
 
 14,000,000 
 
 3,219,000 
 
 Rio de Janeiro. 
 
 Mexico 
 
 11,520.041 
 
 751,700 
 
 Mexico. 
 
 Corea 
 
 10,519.000 
 
 85,000 
 
 Seul. 
 
 Congo State 
 
 8,000,000 
 
 802,000 
 
 
 , i 
 
 174 
 
 
 
STATISTICS OF ALL THE CHIEF COUNTRIES.— Concluded. 
 
 Countries. 
 
 Population. 
 
 Square Miles. 
 
 Capitals. 
 
 Persia 
 
 7,653,600 
 
 636,000 
 
 Teheran. 
 
 Portugal and Colonies 
 
 7,249,050 
 
 240,691 
 
 Lisbon. 
 
 Egypt* 
 
 6,806,381 
 
 494,000 
 
 Cairo. 
 
 Sweden and Norway 
 
 6,774,409 
 
 298,974 
 
 Stockholm. 
 
 Morocco 
 
 6,500,000 
 
 314,000 
 
 Fez. 
 
 Belgium 
 
 6,030,043 
 
 11,373 
 
 Brussels. 
 
 Annaml 
 
 6,000,000 
 
 106,300 
 
 Hue. 
 
 Siam 
 
 5,700,000 
 
 280,550 
 
 Bangkok. 
 
 Roumania* 
 
 5,376,000 
 
 46,314 
 
 Bucharest. 
 
 Argentine Republic 
 
 4,200,000 
 
 1,095.013 
 
 Buenos Ayres. 
 
 Colombia 
 
 4,000,000 
 
 331,420 
 
 Bogota. 
 
 Afghanistan 
 
 4,000,000 
 
 279,000 
 
 Cabul. 
 
 Madagascar 
 
 3,500,000 
 
 230,000 
 
 Antananarivo. 
 
 
 3,000,000 
 
 129,000 
 
 
 
 
 Peru 
 
 2,970,000 
 
 405,040 
 
 Lima. 
 
 Switzerland 
 
 2,933,334 
 
 15,981 
 
 Berne. 
 
 Chile 
 
 2,665,926 
 
 256,860 
 
 Santiago. 
 
 Bolivia 
 
 2,300,000 
 
 472,000 
 
 La Paz. 
 
 Greece 
 
 2,187,208 
 
 24,977 
 
 Athens. 
 
 Denmark 
 
 2,172,205 
 
 14,789 
 
 Copenhagen. 
 
 Venezuela 
 
 2,121,988 
 
 566,159 
 
 Caracas. 
 
 Servia 
 
 2,096,043 
 
 18,757 
 
 Belgrade. 
 
 Bulgaria* 
 
 2,007,919 
 
 24,700 
 
 Sofia. 
 
 Nepaul 
 
 2,000,000 
 
 56,800 
 
 Khatmandu. 
 
 Cochin-China 
 
 1,642,182 
 
 22,958 
 
 Saigon. 
 
 Oman 
 
 1,600,000 
 
 81,000 
 
 Muscat. 
 
 Guatemala 
 
 1,427,116 
 
 46,774 
 
 New Guatemala. 
 
 Ecuador 
 
 1,146,000 
 
 144,000 
 
 Quito. 
 
 Liberia 
 
 1,150,000 
 
 14,000 
 
 Monrovia. 
 
 Transvaal 
 
 800,000 
 
 110,193 
 
 Pretoria. 
 
 Uruguay 
 
 700,000 
 
 72.112 
 
 Montevideo. 
 
 Khiva 
 
 700,000 
 
 22,320 
 
 Khiva. 
 
 Salvador 
 
 651,130 
 
 7,228 
 
 San Salvador. 
 
 Hayti 
 
 550,000 
 
 29,830 
 
 Porte au Prince. 
 
 Paraguay 
 
 476,000 
 
 145,000 
 
 Asuncion. 
 
 Honduras 
 
 431,917 
 
 42,658 
 
 Tegucigalpa. 
 
 Nicaragua 
 
 400,000 
 
 51,660 
 
 Managua. 
 
 Dominican Republic 
 
 350,000 
 
 20,596 
 
 San Domingo. 
 
 Montenegro 
 
 245,380 
 
 3,486 
 
 Cetigno. 
 
 Costa Rica 
 
 213,785 
 
 19,985 
 
 Jan Jose. 
 
 Orange Free State 
 
 133,518 
 
 41,484 
 
 Bloemfontein. 
 
 Hawaii 
 
 86,647 
 
 6,587 
 
 Honolulu. 
 
 *Also enumerated with Turkish Empire. *fAlso enumerated with Colonies of France. 
 
 Errors in History. 
 
 The African king Prester John never had an 
 existence. 
 
 There never was such a person as Pope Joan, 
 the “ female pontiff.” 
 
 Portia did not swallow the burning coals. 
 The whole story was certainly an invention. 
 
 Francis I., after the battle of Pavia, did not 
 say, “ All is lost save honor.” The expression 
 was entirely different. 
 
 The organ of the middle ages which, when 
 moved into the sunshine, played tunes of itself, 
 was a play of the mediaeval fancy. 
 
 Seneca was not a half Christian philosopher, 
 but a grasping money-lender and usurer, who 
 died worth over $15,000,000. 
 
 The Pharaoh of the Exodus was not drowned 
 
 in the Red Sea. His mummy has been found, 
 the skull split by a large battle-ax. 
 
 Caesar did not say “ Et tu, Brute!” Eye- 
 witnesses to the assassination deposed that “ he 
 died fighting, but silent, like a wolf.” 
 
 Alfred the Great did not visit the Danish 
 camp disguised as a minstrel. There is no good 
 reason to believe that he could either play the 
 harp or speak Danish. 
 
 The luminous paintings said to have been 
 common among the Japanese 200 years ago 
 were luminous only in the imagination of 
 travelers. 
 
 The romantic and supposedly beautiful Mary, 
 “ Queen of Scots,” was cross-eyed, and had other 
 physical blemishes that are not accounted attri- 
 butes of beauty, as we view it, from our stand- 
 ards of beauty to-day. 
 
176 
 
 SOME INTERESTING DATES— CURIOUS MISNOMERS 
 
 Fair Rosamond was not poisoned by Queen 
 Eleanor, but, after a long residence as a nun in 
 the convent of Gadstow, died greatly esteemed 
 by her associates. 
 
 Philip III., of Spain, was not roasted to 
 death by a roaring fire because court etiquette 
 forbade any one to go to his assistance. He 
 died a natural death, and the same story is told 
 of a dozen different monarchs who were sticklers 
 for ceremony. 
 
 The hanging gardens of Babylon did not 
 hang, nor were they gardens. They were ter- 
 races supported by arches and overgrown with 
 trees. They were erected for the amusement of 
 a Babylonian queen who had come from a 
 mountainous country. 
 
 Some Interesting Dates. 
 
 Fruits, Flowers, Etc. — The cherry dates 
 back to A.D. 100; the lily, 800; jasmine, 1500; 
 mulberry, 1520; mignonette, 1528; the plum, 
 1530; geranium, 1534; gooseberry, 1540; 
 melons, 1540; hyssop,. 1548; pomegranate, 
 1548; lemon, 1554; peach, 1562; carnation, 
 1567; pink, 1567; lavender, 1568; pineapple, 
 1568; quince, 1573; tulip, 1578; oleander, 
 1600; Virginia creeper, 1629; black walnut, 
 1629; hickory nut, 1640; nectarine, 1652; 
 honeysuckle, 1656; sassafras, 1663; hawthorn, 
 1683; passion flower, 1692; raspberry, 1696; 
 foxglove, 1696; currant, 1705; snowdrop, 1756; 
 chrysanthemum, 1790; dahlia, 1803; camelia, 
 1811; petunia, 1823; verbena, 1827; fuchsia, 
 1835. 
 
 Foods and Cookery. — Forks first used, 
 1220; sugar in Europe, 1250; first English 
 cook book, 1498; cabbages, 1510; turkeys, 
 1523; guinea fowl, 1540; potatoes, 1565; cauli- 
 flower, 1603; tea, 1610; cattle imported to 
 America, 1611; coffee, 1616; bread made with 
 yeast, 1634; rice, 1690; celery, 1704; ice 
 cream, 1760; U. S. fish culture, 1804; Liebig’s 
 extract, 1847; condensed milk, 1849; food 
 adulteration act, 1854; aerated bread, 1856; 
 cooking schools, 1873. . 
 
 Fuel and Light. — Wood fuel, prehistoric; 
 charcoal, B.C. 1800; oil lamps, B.C. 1000; wax 
 candles, B.C. 200; peat, B.C. 60; rush lights, 
 A.D. 1300; coal gas, 1739; Davy’s safety lamp, 
 1802; sperm candles, 1811; paraffine, 1825; 
 petroleum, 1859; natural gas, 1870; water gas, 
 1873; electric heating, 1876; incandescent 
 electric light, 1878. 
 
 The World’s Clothing. — Spinning and 
 weaving and dyeing are prehistoric. The peplon, 
 or long cloak, was worn in Greece, B.C. 600; 
 Tyrian purple dye used, B. C. 600-300; the 
 Roman toga worn, B.C. 250- A.D. 100; breeches 
 worn by the Scythians, B.C. 550; kilts and 
 trews worn by the Celts, B.C. 100; figured 
 
 weaving in Italy, A.D. 100-1000; Dutch and 
 Flemish weaving, A.D. 1100; silk weaving at 
 Palermo, A.D. 1146; linen cloth made in Eng- 
 land, 1253; English wool trade flourished from 
 A.D. 1337; Brabant looms brought to England, 
 1340; linen shirts in common use, 1560; silk 
 worms brought to France, 1600; felt in com- 
 mon use, 1610; fly shuttles, 1738; calico print- 
 ing, 1764; spinning-jenny, 1767; carding- 
 machine, 1770; mule, 1779; power loom, 1785; 
 cotton gin, 1791; shoddy, 1813; sewing-machine, 
 1841; silk worm disease, 1854; rubber coats, 
 1875; electric looms, 1889. 
 
 Curious Misnomers. 
 
 Arabic figures were not invented by the 
 Arabs, but the early scholars of India. 
 
 Cleopatra’s needles were not erected by that 
 queen, neither do they commemorate any event 
 in her history. They were set up by Rameses 
 the Great. 
 
 The Jerusalem artichoke has no connection 
 whatever with the holy city of the Jews. It is 
 a species of sunflower, and gets its name from 
 girasole, one of the scientific names of that 
 genus of plants. 
 
 The word “ pen ” means a feather, and is from 
 the Latin penna, a wing. Surely the expression 
 “ a steel pen ” could be improved upon. 
 
 Galvanized iron is not galvanized at all, but 
 is coated with zinc by being plunged into a 
 bath of that metal and muriatic acid. 
 
 Pompey’s pillar at Alexandria was neither 
 erected by Pompey nor to his memory. 
 
 Common salt is not a salt and has long since 
 been excluded from the class of bodies denom- 
 inated “ salts.” 
 
 Rice paper is not made from either rice or 
 straw, but from a pithy plant called tungtsua, 
 found in China, Corea and Japan. 
 
 Brazil grass neither comes from nor grows in 
 Brazil. It is strips from a species of Cuban 
 palm. 
 
 Oh, fear not in a world like this, 
 
 And thou shalt know ere long. 
 
 Know how sublime a thing it is 
 To suffer and be strong.— Longfellow. 
 
 Sweet are the uses of adversity, 
 
 Which, like the toad, ugly and venomous, 
 Wears yet a precious jewel in his head; 
 
 And this our life, exempt from public haunt, 
 Finds tongues in trees, books in the running 
 brooks, 
 
 Sermons in stones, and good in everything. 
 
 — Shakespeare. 
 
 Truth, crushed to earth, shall rise again; 
 
 The eternal years of God are hers: 
 
 But Error, wounded, writhes with pain 
 
 And dies among his worshippers. — Byron. 
 
-*MEN.^ 
 
United 
 
 States. 
 
 64,000 
 
 ■ ; 
 
 / United \ 
 'Kingdom 
 
 47,500 
 
 'Germany 
 i 32,000 
 
 26,000 
 
 ■'Ausiralia' 1 
 
 7000 
 
 1037 
 
 ( In Millions sterling ) 
 Figures by Mulhall- 
 
 
 
 
 231 
 
 ■ 
 
 108 
 
 
 106 
 
 United States 
 
 Germany Austria Italt Russia Spain 
 
 Canada Australia Prance United Kingdom 
 
 THE WORLD'S GREAT NATION; 
 
 WEALTH OF NATIONS 
 
 (in Millions of Dollars .) 
 
 5,000 
 
 Canada Belgium 
 
 Holland Sweden Argentina 
 
 United Kingdom United States 
 
 BANKING CAPITAL. 
 

 £ a 5 
 
 r 5? o PI 
 
 P -Ih CD 
 
 
 
N. 
 
 Inhabitants per Square Mile in 1820 and in 1890. 
 
 (Red for 1820. Yellow for 1890.) 
 
 Portugal 
 
 Sweden 
 
 Norway 
 
 Denmark 
 
 Holland 
 
 EDUCATION AND ILLITERACY. 
 
 The numbers on the right and the red Columns show the percentage of Adults able 
 to write. The numbers on the left (1 to 21 ) and the blue columns show the per- 
 
 centage of the population attending school-average attendance. 
 
 21 
 
 II I 
 
 I I III 
 
 JLJLJ - J i. J ..JLJL1LJLJLJLJL 
 
THE WORLD’S FOOD SUPPLY. 
 
 Production and Consumption of Meat, lbs. yearly per Inhabitant. The consumption of meat 
 is indicated in parenthesis. 
 
 Ireland 
 
 Denmark 
 
 MBf 
 
 ■*» mmm 
 
 - - , 
 
 Holland Germany Austria Sweden Switzerland G. Hritain Russia Belgium Itali 
 
 Pounds of Grain per inhabitant. 
 
 United States Denmark Canada Russia Roumania Spain France Sweden 
 
 930 1 ( 860 ) ( 840 ] ( 760 , , 700 j g|0#j M m M ^ (400, 
 
 Austria Argentina Algeria Australia Germany Belgium Portugal Holland Ireland Scotland Italy England 
 
 Acres under Grain per 100 inhabitants. 
 
 United States 
 
 Russia Argentina . Denmark Roumania Canada Australia Spain 
 
 © © ® (£ 
 
 Greece Austria France Sweden Germany Italy Portugal Belgium Holland SwitzerlandUKingdom 
 
Co m m onwealth. 
 
 k® 
 
 
 
 a 
 
 o 
 
 & 
 
 t=a 
 
 H 
 
 t — 3 OJ/}_ J- jj~Adan 
 
 Clinfjton 
 
 U.1810. 
 
 Pinkney 
 
 1810. 
 
 CO0 
 H 
 < 
 
 hH 
 
 -Era of Ga \d Feeling 
 
 Missouri >• Mor 
 Compron ise . (J 
 
 .Q.Adams 1825 < Jael 
 ouiiTT 1829 
 
 roe 1817 H 
 
 son 1825 H 
 
 £ 
 
 ne 1830. 
 
 Peroival 
 1809 
 
 Liverpool 
 >-1812 
 DC 
 
 o 
 
 Catholic H 
 Emancipation ’29. 
 Grey [Wellington 
 1830. Reform i«28 
 Melbourne Uo-# 8 
 1834. | 
 
 Corn laws 
 
 ’GO. raney 
 
 „ Emancipation *63, 
 Seyipour 
 
 le y Reconstruction 
 
 llUg 
 
 Blai e 
 
 ’68-70. 
 
 Tilde n 76. 
 
 Tariff & Silver 
 Cleveland 
 
 UESTIONS. 
 
 Derby 
 
 „ , . 1852, ’58 
 
 Palmerston 
 1855’59'’65: “ 
 
 H 
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 Dis^raeli 
 LU 1874 
 CD 
 
 Z Salisbury 
 
 Home Rule ’86(J 
 
 1 IRISH QUESTION. 
 
Hellenic 
 
 Classic 
 
 Italian 
 
 French. 
 
 Irish. 
 
 Scotch. 
 
 Celtic 
 
 iMeish. 
 
 Cornish. 
 
 Cymric 
 
 IHen&ish. 
 
 mam 
 
 
 Bettish. 
 
 Buthenian 
 
 South. Buss 
 
 Basque 
 
 4 Belongs to the Aryan group, but 
 J definite origin unknown. 
 
 The Aryan Tongue. 
 
t=3 
 
 H 
 
 700 
 
 ART & MUSIC. 
 
 EDUCATION. 
 
 LAW. 
 
 MEDICINE. 
 
 800 
 
 900 
 
 DJ 
 O 
 2 
 UJ 
 
 o 
 
 CO 
 
 Q 
 
 2 
 
 < 1000 
 
 CO 
 H 
 CC 
 < 
 
 UJ 
 2 
 H 
 
 2 
 
 1100 
 
 1200 
 
 1300 
 
 1400 
 
 1500 
 
 1600 
 
 1700 
 
 1800 
 
 1900 
 
 lllnminatingl300 
 Elkampxa 12,38. 
 Mnsical lime ’"SO. 
 
 Byaantme' 
 
 axckitectnxeOOO 
 
 Gxegoxian rnnsic 
 
 Hoik song 
 Catkedxal axckit 
 Glass painting 
 
 Exatic metal 
 xraoxk 910. 
 
 Song okRoland 
 
 Mins tx els lOOO. 
 Roxman ax ok- 
 Minnesingexs 
 1080. 
 
 TxonPadonxsll04| 
 Gotkic axck. j 
 ■Religions axt. fl 
 
 Haxmoxy 132,0. 
 Onlay’s mass 1380. 
 Milan Catkedxal 
 1386. 
 
 Ike Renaissance’lC 
 Painting in oil 
 14=10.; 
 
 StPetex’s 114=0. 
 Engxaning 
 
 Miokael Engelo 
 1 . 1010 
 
 Rapkaeli. 1010 
 Madxigals ’30. 
 Ckoxal mnsio’OO 
 Qxatoxio ’TO. 
 
 Modexn opexa 
 1600. 
 
 GO Stun IkPP.S'PP.V \G2.0, 
 Cp.uhp. Pinvmuc, \e>50. 
 
 UUP. EUGHKUUG \6S0. 
 
 HOUMVOC vtoo. 
 kPCUPUG YIV 2 . 
 
 Oplhp. bouppp vi\S. 
 Xp.u\th op 0pp.p.i\vn5. 
 
 ?OTPP.P0( 0tC0PKT\0U\1B0 
 
 N\OOP.HU SGOXPPOHP. \aou 
 RPAUS-p SCHOOL \S\Q. 
 PHO'POOHAPHX \SSS. 
 w.uistum\ou \aio. 
 
 Codex 3nstin- 
 ianns- 
 
 I Code ol Elixedixf 
 England 880 
 
 Cinil law 
 : e s t ox e d tkx ongk| ■ 
 ont Enxope ’30. 
 Stepkens Ckaxte| 
 
 Magna Ckaxta : 
 1316. 
 
 iaxxistexs app’dj 
 1391. 
 
 Coke 1. 1610. 
 
 ilaokstone 1030 
 
 Maxskall 1098. 
 
 Code Rap ole on 
 1810. 
 
 Englisk Raw 
 Reioxm 1803. 
 
 ■Dogmatic 
 
 medicine. 
 
 ExaPic doctoxs 
 800. 
 
 Epotkecaxies 
 
 930. 
 
 Enicenna 
 
 980. 
 
 ExaP medicine 
 in Enxope 1000. 
 
 Modexn snxgexy 
 1300. 
 
 Enatomy 1310. 
 
 Paxacelsns 1010. 
 Eandannm 1030. 
 
 Calomel 1608. 
 Cixcnlation oi 
 tke Plood 1638. 
 Cinckona 164=0. 
 
 Snxgeons & 
 PaxPexs distinct 
 aitex 104:0. 
 
 \Iaccinationl096. 
 
 Gkloxoioxm 1831. 
 Etkex 184=6. 
 Gexm tkeoxy 
 1868. 
 

 r 
 
 m 
 
 
 t* 
 
 t^=l 
 
 m 
 
 From the year 500 B.C.to the present time, 
 
 12,00 
 
 ldoo 
 
 1TQC 
 
 [send of thecnarMndicat^uiabe^^idaerents in millions, 
 
 Second^ Temple 
 dOOB.G. B.G.O^ld 
 
 IS 
 
 400B.C.£- 
 
 5 i 
 
 Malacln. 
 fi B.C.4A3 
 
 300B.C. 1 
 
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 <$5 
 
 200 B.G. 
 
 SSepluagmll 
 & B.C.28S 
 
 100B.G. 
 
 BftSscaBees 
 
 B.G.166 
 
 Jerusalem laB.en B.G.63 
 Rrmo Bommi 
 
Salamis 
 
 B.C.480. 
 
 0 Actium 
 
 £Ig B.C.31. 
 
 1800 
 
 Lepantc 
 157 
 
 The first steamer crossed the ocean in 1819. 
 Since the introduction of the screw propeller 
 the speed of steamships has been increased 
 110 per cent, and the consumption of coal reduced 
 70 per cent., the means by which this was accom- 
 plished being the use of iron and steel in con- 
 struction ; increase of steam pressure in boiler ; 
 surface condensation; compound and duplicate- 
 expansion boilers. 
 
 HISTORY OF THE SEA, 
 
 EVOLUTION OF STEAMSHIP DIMENSIONS FROM 1840 TO THE PRESENT TIME. 
 
THE EVOLUTION OF A ELECTRICAL SCIENCE 
 
1 V 1 -A.I* 
 o£ tlie 
 
 UNITED STATES 
 
 SHOWING 
 
 Acauismoss of territory. 
 
 Total Area of the United States, 
 3,501,409 Square Miles. 
 
TELEGRAPHIC ALPHABET 
 
 Morse 
 
 A 
 
 a (se) 
 
 B 
 
 0 
 
 D 
 
 E 
 
 F 
 
 G 
 
 H 
 
 1 
 
 J 
 
 K 
 
 L 
 
 M ' 
 
 N 
 
 O 
 
 6 (oe) 
 
 P 
 
 Q 
 
 R 
 
 Needle 
 
 AND 
 
 Mirror 
 
 J 
 
 JJ 
 
 u 
 
 /s/s 
 
 /\\ 
 
 \a 
 
 /A 
 
 WW 
 
 \\ 
 
 /// 
 
 /y 
 
 // 
 
 /// 
 
 //A 
 
 J/s 
 
 //j 
 
 J\ 
 
 Morse 
 
 s 
 
 T — 
 
 U 
 
 ti (iie) — — 
 
 V 
 
 w 
 
 X 
 
 Y — - — 
 
 Z 
 
 Ch 
 
 1 
 
 2 
 
 3 
 
 4 ---- 
 
 5 
 
 6 
 
 7 
 
 8 
 
 9 — — - 
 
 0 
 
 Needle 
 
 and 
 
 Mirror 
 
 W\ 
 
 6 
 
 w// 
 
 x// 
 
 k/ 
 
 /// 
 
 /A 
 
 //// 
 
 y/// 
 
 ss/// 
 
 sJ/ 
 
 ww/ 
 
 sssw 
 
 Awn 
 
 //WN 
 
 ///w 
 
 ////n 
 
 ///// 
 
 The Morse alphabet is the one ordinarily nsed in tele- 
 graphing, but messages by cable are generally sent by the 
 Needle and Mirror system. About 25 words, averaging five 
 letters each, can be sent per minute by the Morse signals. 
 About 30 words per minute can be sent by the “Needle and 
 Mirror” on short cables. Errors and ambiguities in the 
 transmission of telegraphic dispatches may generally be 
 detected by a study of the alphabet — by noting such combi- 
 nations as may easily be confounded with others. 
 
 ALPHABET FOR THE BLIND 
 
 MOON’S SY6TEM 
 
 A B CD EFGHIJK 
 
 DEAF AND DUMB 
 ALPHABET 
 
 li M. 
 
 % 
 
 ft* 
 
 ft ftv 
 
 xl, ft, 
 
 ONE-HAND ALPHABET 
 
 (fK As f. 
 
 <1 if) 
 
 ' a] 
 
 TWO-HAND ALPHABET 
 
 L M N O P 
 
 Q R S T U V W X y z <$ 
 
 12 3 F 5 6 7 8 9 O 
 
Medicine and Hygiene 
 
 DISEASES AND THEIR REMEDIES ^ 
 
 PRESCRIPTIONS BY EMINENT PRACTITIONERS 
 
 I T should be clearly understood that in all 
 cases of disease the advice of a skillful 
 physician is of the first importance. It is not, 
 therefore, intended to supersede the important 
 and necessary practice of the medical man ; but 
 rather, by exhibiting the treatment required, to 
 show in what degree his aid is imperative. In 
 cases, however, where the disorder may be 
 simple or transient, or in which remote resi- 
 dence, or other circumstances, may deny the 
 privilege of medical attendance, the following 
 particulars will be found of the utmost value. 
 Moreover, the hints given upon what should be 
 avoided will be of great service to the patient, 
 since the physiological is no less important than 
 the medical treatment of disease. The numbers 
 refer to prescriptions on pages 195-197. 
 
 Apoplexy — Lay the head upon a bag of 
 pounded ice; immediate and large bleeding 
 from the arm; cupping neck; leeches to the 
 temple; aperients Nos. 1 and 7; one or two 
 drops of cotton oil rubbed or dropped on the 
 tongue. Avoid excesses, intemperance, animal 
 food. 
 
 Bile, Bilious, ob Livee Complaints — 
 Abstinence from malt liquor, cool homoeopathic 
 cocoa for drink, no tea or coffee, few vegetables, 
 no broths or soups ; lean, juicy meat not over- 
 cooked for dinner, with stale bread occasionally 
 and a slice of toasted bacon for breakfast. Nos. 
 44 and 45. 
 
 Chicken Pox — Mild aperients, No. 4, suc- 
 ceeded by No. 7, and No. 8, if much fever 
 accompany the eruption. 
 
 Chilblains — Warm, dry woolen clothing to 
 exposed parts in cold weather, as a preventive. 
 In the first stage, friction with No. 48, used 
 cold. When ulcers form they should be washed 
 twice daily with carbolic soap and dressed with 
 benzoated zinc ointment. Or, chilblains in every 
 stage, whether of simple inflammation or open 
 ulcer, may always be successfully treated by 
 Goulard’s extract, used pure or applied on lint 
 twice a day. 
 
 Common Continued Fevee — Aperients ; in 
 the commencement No. 1, followed by No. 7; 
 then diaphoretics, No. 8, and afterwards tonics, 
 
 No. 13, in the stage of weakness. Avoid all 
 excesses. 
 
 Common Cough — The linctus, No. 42 or No. 
 43, abstinence from malt liquor, and protection 
 from cold, damp air. Avoid cold, damp and 
 draughts. 
 
 Constipation — The observance of a regular 
 period of evacuating the bowels, which is most 
 proper in the morning after breakfast. The use 
 of mild aperients, No. 37, and brown bread 
 instead of white. There should be an entire 
 change in the dietary for a few days while 
 taking opening medicine. 
 
 Consumption — The disease may be compli- 
 cated with various morbid conditions of the 
 lungs and heart, which require appropriate 
 treatment. Take cod liver oil, malt and whisky. 
 To allay the cough, No. 32 is an admirable 
 remedy. Avoid cold, damp, excitement and 
 over-exertion. 
 
 Convulsions (Childeen) — If during teeth- 
 ing, free lancing of the gums, the warm bath, 
 cold applications to the head, an emetic, and 
 a laxative clyster, No. 20. 
 
 Cboup — Hot fomentations as long as the 
 attack lasts; the emetic No. 16, afterwards the 
 aperient No. 5. Avoid cold and damp. Keep 
 the air in the sick-room moistened with steam. 
 
 A Simple Ceoup Remedy — Take the white 
 of an egg, stir it thoroughly into a small quan- 
 tity of sweetened water, and give it in repeated 
 doses until a cure is effected. If one egg is not 
 enough, a second, or even a third, should be 
 used. 
 
 Deopsy — Evacuate the water by means of 
 No. 10, and by rubbing camphorated oil into 
 the body night and morning. 
 
 Epilepsy — If accompanied or produced by 
 fullness of the vessels of the head, leeches to the 
 temples, blisters, and No. 1 and No. 7. If from 
 debility or confirmed epilepsy, the mixture No. 
 18. Avoid drinking and excitement. Let the 
 patient alone during the convulsion. 
 
 Ebuptions on the Face — The powder No. 
 30, internally, sponging the face with the lotion 
 No. 31. Avoid excesses in diet. 
 
 Eeysipelas — Aperients, if the patient be 
 strong, No. 1, followed by No. 7, then tonics, 
 No. 27. No. 27 may be used from the com- 
 mencement for weak subjects. 
 
194 
 
 MEDICINE AND HYGIENE 
 
 Faintness — Effusion of cold water on the 
 face, stimulauts to the nostrils, pure air, and the 
 recumbent position ; afterwards avoidance of the 
 exciting cause. Avoid excitement. 
 
 Frost-bite and Frozen Limbs — No heating 
 or stimulating liquors must be given. Rub the 
 parts affected with ice, cold, or snow water, and 
 lay the patient on a cold bed. 
 
 Gout — The aperient No. 1, followed by No. 
 24, bathing the parts with gin-and-water; for 
 drink, weak tea or coffee. Warmth by flannels. 
 Abstain from wines, spirits and animal food. 
 
 Gravel — No. 5, followed by No. 7, the free 
 use of magnesia as an aperient. The pill No. 
 22. Abstain from fermented drinks and hard 
 water. Another form of gravel must be treated 
 by mineral acids, given three times a day. 
 
 Whooping Cough — Whooping cough may 
 be complicated with congestion or inflammation 
 of the lungs, or convulsions, and then becomes 
 a serious disease. If uncomplicated, No. 43. 
 
 Hysterics — The fit may be prevented by 
 the administration of thirty drops of laudanum, 
 and as many of ether. When it has taken place, 
 open the windows, loosen the tight parts of the 
 dress, sprinkle cold water on the face, etc. A 
 glass of wine or cold water when the patient 
 can swallow. Avoid excitement and tight 
 lacing. 
 
 Indigestion — The pills No. 2, with the mix- 
 ture No. 18, at the same time abstinence from 
 veal, pork, mackerel, salmon, pastry and beer; 
 for drink, homoeopathic cocoa, a glass of cold 
 spring water the first thing every morning. 
 Avoid excesses. 
 
 Inflammation of the Bladder — Aperients 
 No. 5 and No. 7, the warm bath, afterwards 
 opium; the pill No. 11 three times a day till 
 relieved. Avoid fermented liquors, etc. Large 
 quantities of water should be taken, especially 
 spring water containing lithia. 
 
 Inflammation of the Bowels — Leeches, 
 blisters, fomentations, hot baths, iced drinks, 
 the pills No. 19; move the bowels with clysters, 
 if necessary, No. 20. Avoid cold, indigestible 
 food, etc. 
 
 Inflammation of the Brain — Application 
 of cold to the head, bleeding from the temples 
 or back of the neck by leeches or cupping; 
 aperient No. 1, followed by No. 7, No. 15. 
 Avoid excitement, study, intemperance. 
 
 Inflammation of the Kidneys — Leeches 
 over the seat of pain, aperients No. 5, followed 
 by No. 49; the warm bath. Avoid violent 
 exercise, rich living. 
 
 Inflammation of the Liver — Leeches over 
 the right side, the seat of pain, blisters, aperi- 
 ent No. 1, followed by No. 7, afterwards the 
 
 pills No. 19, till the gums are slightly tender. 
 Avoid cold, damp, intemperance and anxiety. 
 
 Inflammation of the Lungs — Leeches to 
 seat of pain, succeeded by a blister; the demul- 
 cent mixture, No. 14, to allay the cough, with 
 the powders No. 15, whisky and milk. Avoid 
 cold, damp and draughts. 
 
 Inflammation of the Stomach — Leeches to 
 the pit of the stomach, followed by fomenta- 
 tions, cold iced water for drink, bowels to be 
 evacuated by clysters ; abstinence from all food 
 except cold gruel, milk and water. Avoid ex- 
 cesses and condiments. 
 
 Inflammatory Sore Throat — Leeches and 
 blisters externally, aperient No. 1, followed by 
 No. 7 ; gargle to clear the throat, No. 17. Avoid 
 cold, damp and draughts. 
 
 Inflamed Eyes — The bowels to be regulated 
 by No. 5; drop 5 per cent, cocaine solution in 
 the eye every three or four hours, the eye to be 
 bathed with No. 35. 
 
 Influenza — No. 4 as an aperient and dia- 
 phoretic. No. 14 to allay fever and cough. No. 
 28 as a tonic, when weakness only remains. 
 Avoid cold and damp; use clothing suited to 
 the changes of temperature. 
 
 Intermittent Fever, or Ague — Take No. 
 13 during the intermission of the paroxysm of 
 the fever, keeping the bowels free with a wine 
 glass of No. 7. Avoid bad air, stagnant pools, 
 etc. 
 
 Itch — The ointment No. 28, or lotion No. 
 29. 
 
 Jaundice — The pills No. 1, afterwards the 
 mixture No. 7, drinking freely of dandelion tea. 
 
 Looseness of the Bowels (English Chol- 
 era) — One pill No. 19, repeated if necessary; 
 afterwards the mixture No. 21. Avoid unripe 
 fruits, acid drinks, ginger beer; wrap flannel 
 around the abdomen. 
 
 Measles — A well-ventilated room, aperient 
 No. 4, with No. 14 to allay the cough and 
 fever. 
 
 Menstruation (Excessive) — No. 40 during 
 the attack, with rest in the recumbent position; 
 in the intervals, No. 39. 
 
 Menstruation (Scanty) — In strong patients, 
 cupping the' loins, exercise in the open air, No. 
 40, the feet in warm water before the expected 
 period, the pills No. 38 ; in weak subjects No. 
 39. Gentle and regular exercise. Avoid hot 
 rooms and too much sleep. In cases of this 
 description, it is desirable to apply to a medical 
 man for advice. It may be useful to many to 
 point out that pennyroyal tea is a simple and 
 useful medicine for inducing the desired result. 
 
 Menstruation (Painful) — No. 41 during 
 the attack; in the intervals, No. 38 twice a 
 
MEDICINE AND HYGIENE 
 
 195 
 
 week, with No. 39. Avoid cold, mental excite- 
 ment, etc. 
 
 Mumps — Fomentation with a decoction of 
 camomiles and poppy heads; No. 4 as an aperi- 
 ent, and No. 9 during the stage of fever. Avoid 
 cold, and attend to the regularity of the bowels. 
 
 Nervousness — Cheerful society, early rising, 
 exercise in the open air, particularly on horse- 
 back, and No. 12. Avoid excitement, study 
 and late meals. 
 
 Palpitation of the Heart — The pills No. 
 2, with the mixture No. 12. 
 
 Piles — The paste No. 34, at the same time 
 a regulated diet. When the piles are external, 
 or can be reached, one or two applications of 
 Goulard’s extract, with an occasional dose of 
 lenitive electuary, will generally succeed in cur- 
 ing them. 
 
 Quinsy — A blister applied all around the 
 throat; an emetic, No. 16, commonly succeeds 
 in breaking the abscess; afterwards the gargle 
 No. 17. Avoid cold and damp. 
 
 Rheumatism — Bathe the affected parts with 
 No. 23, and take internally No. 24, with No. 25 
 at bedtime, to ease pain, etc. Avoid damp and 
 cold ; wear flannel. 
 
 Rickets — The powder No. 33, a dry, pure 
 atmosphere, a nourishing diet. 
 
 Ringworm — The lotion No. 32, with the 
 occasional use of the powder No. 5. Fresh air 
 and cleanliness. 
 
 Scarlet Fever — Well- ventilated room, 
 sponging the body when hot with cold or tepid 
 vinegar, or spirits and water; aperient, No. 4; 
 diaphoretic, No. 8. If dropsy succeed the dis- 
 appearance of the eruption, frequent purging 
 with No. 5, succeeded by No. 7. 
 
 Scrofula — Pure air, light but warm cloth- 
 ing, diet of fresh animal food; bowels to be 
 regulated by No. 6 and No. 26, taken regularly 
 for a considerable time. 
 
 Scurvy — Fresh animal and vegetable food, 
 
 and the free use of ripe fruits and lemon juice. 
 Avoid cold and damp. 
 
 Smallpox — A well-ventilated apartment, 
 mild aperients; if fever be present, No. 7 , suc- 
 ceeded by diaphoretic No. 8, and tonic No. 13 
 in the stage of debility, or decline of the erup- 
 tion. 
 
 St. Vitus’ Dance — The occasional use, in 
 the commencement, of No. 5, followed by No. 7, 
 afterwards No. 46. 
 
 Thrush — One of the powders No. 6 every 
 other night; in the intervals a dessertspoonful 
 of the mixture No. 18 three times a day; white 
 spots to be dressed with the honey of borax. 
 
 Tic Doloreux — Regulate the bowels with 
 No. 3, and take, in the intervals of pain, No. 27. 
 Avoid cold, damp and mental anxiety. 
 
 Toothache — Continue the use of No. 3 for 
 a few alternate days. Apply liquor ammonite 
 to reduce the pain, and when that is accom- 
 plished, fill the decayed spots with silver suc- 
 cedaneum without delay, or the pain will 
 return. A drop of creosote, or a few drops of 
 chloroform on cotton, applied to the tooth, or a 
 few grains of camphor placed in the decaying 
 opening, or camphor moistened with turpen- 
 tine, will often offord instant relief. 
 
 Typhus Fever — Sponging the body with 
 cold or tepid water, a well- ventilated apartment, 
 cold applications to the head and temples. 
 Aperient No. 4, with refrigerant No. 9, tonic 
 No. 13 in the stage of debility. 
 
 Water on the Brain — Local bleeding by 
 means of leeches, blisters, aperient No. 5, and 
 mercurial medicines, No. 15. 
 
 Whites — The mixture No. 36, with the 
 injection No. 37. Clothing light but warm, 
 moderate exercise in the open air, country resi- 
 dence. 
 
 Worms in the Intestines — The aperient 
 No. 5, followed by No. 7, afterwards the free 
 use of lime water and milk in equal parts, a pint 
 daily. Avoid unwholesome food. 
 
 • • • Prescriptions • . • 
 
 
 TO BE USED IN CASES ENUMERATED ON PAGES 193-195 
 
 T HE following prescriptions, originally de- 
 rived from various prescribers’ pharma- 
 copoeias, and now carefully revised, 
 embody the favorite remedies employed by the 
 most eminent physicians : 
 
 1. Take of powdered aloes, nine grains; ex- 
 tract of colocynth, compound, eighteen grains; 
 
 calomel, nine grains; tartrate of antimony, two 
 grains; mucilage, sufficient to make a mass, 
 which is divided into six pills; two to be taken 
 every twenty-four hours, till they act thoroughly 
 on the bowels; in cases of inflammation, apo- 
 plexy, etc. 
 
 2 , Powdered rhubarb, Socotrine aloes, and 
 gum mastic, each one scruple; make into twelve 
 pills; one before and one after dinner. 
 
196 
 
 PRESCRIPTIONS 
 
 3. Compound extract of colocynth, extract of 
 jalap, and Castile soap, of each one scruple; 
 make into twelve pills. 
 
 4. James’ powder, five grains; calomel, three 
 grains; in fevers, for adults. For children, the 
 following: Powdered camphor, one scruple; cal- 
 omel and powdered scammony, of each nine 
 grains; James’ powder, six grains; mix and 
 divide into six powders. Half of one powder 
 twice a day for an infant a year old; a whole 
 powder for two years; and for four years, the 
 same three times a day. 
 
 5. James’ powder, six grains; powdered jalap, 
 ten grains; mix, arid divide into three or four 
 powders, according to the child’s age; in one 
 powder if for an adult. 
 
 6. Powdered rhubarb, four grains; mercury 
 and chalk, three grains; ginger in powder, one 
 grain; an alterative aperient for children. 
 
 7 . Fluid extract cascara, six drams; tincture 
 aloes, four drams; tincture hyoscyamus, four 
 drams; neutralizing cordial, two ounces; dessert- 
 spoonful every four hours until the bowels move 
 freely. 
 
 8. Nitrate of potass, one dram and a half; 
 spirits of nitric ether, half an ounce; camphor 
 mixture, and the spirit of mindererus, each four 
 ounces; in fevers, etc.; two tablespoonfuls, three 
 times a day, and for children a dessertspoonful 
 every four hours. 
 
 0. Spirit of nitric ether, three drams; dilute 
 nitric acid, two drams; syrup, three drams; cam- 
 phor mixture, seven ounces; in fevers, etc., with 
 debility; dose as in preceding prescription. 
 
 10. Decoction of broom, half a pint; cream 
 of tartar, one ounce; tincture of squills, two 
 drams; in dropsies; a third part three times a 
 day. 
 
 11. Pills of soap and opium, five grains for 
 a dose, as directed. 
 
 13. Ammoniated tincture of valerian, six 
 drams; camphor mixture, seven ounces; a fourth^ 
 part three times a day; in spasmodic and hys- 
 terical disorders. 
 
 13. Bisulphate of quinia, half a dram; dilute 
 sulphuric acid, twenty drops; compound infusion 
 of roses, eight ounces; two tablespoonfuls every 
 four hours, in intermittent and other fevers, dur- 
 ing the absence of the paroxysm. 
 
 14. Almond mixture, seven ounces and a 
 half; wine of antimony and ipecacuanha, of each 
 one dram and a half; a tablespoonful every four 
 hours; in cough with fever, etc. 
 
 15. Calomel, one grain; powdered white 
 sugar, two grains; to make a powder to be placed 
 on the tongue every two or three hours. Should 
 the calomel act on the bowels, powdered kino is 
 to be substituted for the sugar. 
 
 10. Antimony and ipecacuanha wines, of each 
 an ounce; a teaspoonful every ten minutes for 
 a child till vomiting is produced; but for an 
 adult a large tablespoonful should be taken. 
 
 17 . Compound infusion of roses, seven 
 ounces; tincture of myrrh, one ounce. 
 
 18. Infusion of orange peel, seven ounces; 
 tincture of hops, half an ounce, and a dram of 
 carbonate of soda; two tablespoonfuls twice a 
 day. Or infusion of valerian, seven ounces; 
 carbonate of ammonia, two scruples; compound 
 tincture of bark, six drams; spirits of ether, two 
 drams; one tablespoonful every twenty-four 
 hours. 
 
 19. Blue pill, four grains; opium, half a grain; 
 to be taken three times a day. 
 
 30. For a Clyster — A pint and a half of gruel 
 or fat broth; a tablespoonful of castor oil, one of 
 common salt, and a lump of butter; mix, to be 
 injected slowly. A third of this quantity is 
 enough for an infant. 
 
 31. Chalk mixture, seven ounces; aromatic 
 and opiate confection, of each one dram; tinc- 
 ture of catechu, six drams; two tablespoonfuls 
 every two hours. 
 
 33. Carbonate pf soda, powdered rhubarb, 
 and Castile soap, each one dram; make thirty -six 
 pills; three twice a day. 
 
 33. Lotion — Common salt, one ounce; dis- 
 tilled water, seven ounces; spirits of wine, one 
 ounce; mix. 
 
 34. Dried sulphate of magnesia, six drams; 
 heavy carbonate of magnesia, two drams; wine 
 of colchicum, two drams; water, eight ounces; 
 take two tablespoonfuls every four hours. 
 
 35. Compound powder of ipecacuanha, ten 
 grains; powdered guaiacum, four grains; in a 
 powder at bedtime. 
 
 36. Brandish’s solution of potash; thirty 
 drops twice a day in a wineglass of beer. 
 
 27 . Bisulphate of quinia, half a dram; dilute 
 sulphuric acid, ten drops; compound infusion of 
 roses, eight ounces; two tablespoonfuls every 
 eight hours, and as a tonic in the stage of weak- 
 ness succeeding fever. 
 
 38. Flowers of sulphur, two ounces; hog’s 
 lard, four ounces; white hellebore powder, half 
 an ounce; oil of lavender, sixty drops. 
 
 39. Iodide of potass, two drams; distilled 
 water, eight ounces. 
 
 30. Flowers of sulphur, half a dram; carbon- 
 ate of soda, a scruple; tartarized antimony, one- 
 eighth of a gram; one powder night and morn- 
 ing, in eruptions of the skin or face. 
 
 31. Milk of bitter almonds, seven ounces; 
 bichloride of mercury, four grains; spirits of 
 rosemary, one ounce; bathe the eruption with 
 this lotion three times a day. 
 
 33. Sulphate of zinc, two scruples; sugar of 
 lead, fifteen grains; distilled water, six ounces; 
 the parts to be washed with the lotion three times 
 a day. 
 
 33. Carbonate of iron, six grains; powdered 
 rhubarb, four grains; one powder night and 
 morning. 
 
 34. Aromatic powder and pepsin, each one 
 dram; make twelve powders; one three or four 
 times a day. 
 
PRESCRIPTIONS 
 
 197 
 
 35 . Sulphate of zinc, twelve grains; wine of 
 opium, one dram; rosewater, six ounces. 
 
 38 . Sulphate of magnesia, six drams; sul- 
 phate of iron, ten grains; diluted sulphuric acid, 
 forty drops; tincture of cardamoms (compound), 
 half an ounce; water, seven ounces; a fourth part 
 night and morning. 
 
 37 . Decoction of oak bark, a pint; dried 
 alum, half an ounce; for an injection; a syringe 
 full to be used night and morning. 
 
 3 8 . Compound gamboge pill and a pill of 
 asafoetida and aloes; of each half a dram; make 
 twelve pills; two twice or three times a week. 
 
 39 . Griffith’s mixture — one tablespoonful 
 three times a day. 
 
 40 . Ergot of rye, five grains; in a powder, to 
 be taken every four hours. This should only be 
 taken under medical advice and sanction. 
 
 41 . Powdered opium, half a grain; camphor, 
 two grains, in a pill; to be taken every three or 
 four hours whilst in pain. 
 
 43 . Syrup of balsam of tolu, two ounces; the 
 muriate of morphia, two grains; muriatio acid, 
 twenty drops; a teaspoonful twice a day. 
 
 43 . Salts of tartar, two scruples; twenty 
 grains of powdered cochineal; ^ lb of honey; 
 
 IsARGEST SAFE DOSES 
 
 Every person should know the largest doses, 
 which it is safe to take, of active medicines. The 
 following table shows the largest doses admis- 
 sible, in grammes, and also the equivalent in 
 * grains for solids, and in minims for liquids. 
 The doses are expressed in fractions, thus : 1-13, 
 1-64, meaning one-thirteenth, one-sixty-fourth. 
 In non-professional hands it is the safest plan 
 to strictly observe the rule of never giving the 
 maximum dose of any medicine: 
 
 Medicines. 
 
 Grammes. 
 
 Grains. 
 
 Arsenious Acid . . . . 
 
 005 
 
 1-13 
 
 Acid, Carbolic 
 
 05 
 
 % 
 
 “ Hydrocyanic 
 
 06 
 
 i 
 
 Aconita 
 
 0041 
 
 1-16 
 
 Aconite Root 
 
 15 
 
 2M 
 
 Arsenic, Iodide 
 
 Atropia 
 
 025 
 
 % 
 
 001 
 
 1-64 
 
 Atropia Sulph 
 
 001 
 
 1-64 
 
 Barium, Chlor 
 
 12 
 
 1 % 
 
 Belladonna Herb 
 
 2 
 
 3 
 
 “ Root 
 
 1 
 
 1 K 
 
 Codia 
 
 05 
 
 % 
 
 Conia 
 
 001 
 
 1-64 
 
 Digitalis 
 
 3 
 
 *K 
 
 .-y 
 
 The Spanish Armada consisted of 132 ships, 
 3,165 cannon, 8,766 sailors, 2,088 galley slaves. 
 21,855 soldiers, 1,355 volunteers, and 150 
 
 monks. 
 
 water, half a pint; boil and give a tablespoonful 
 three times a day. 
 
 44 . Calomel, ten grains; Castile soap, extract 
 of jalap, extract of colocynth, of each one 
 scruple; oil of juniper, five drops; make into 
 fifteen pills; one three times a day. 
 
 45 . Infusion of orange peel, eight ounces; 
 carbonate of soda, one dram, and compound 
 tincture of cardamoms, half an ounce; take a 
 tablespoonful three times a day succeeding the 
 pills. 
 
 49 . Carbonate of iron, three ounces; syrup of 
 ginger sufficient to make an electuary; a tea- 
 spoonful three times a day. 
 
 47 . Take of Castile soap, compound extract 
 of colocynth, compound rhubarb pill and the 
 extract of jalap, each one scruple; oil of cara- 
 way, ten drops; make into twenty pills, and take 
 one after dinner every day whilst necessary. 
 
 48 . Spirit of rosemary, five parts; spirit of 
 wine, or spirit of turpentine, one part. 
 
 49 . Take of thick mucilage, one ounce; castor 
 oil, twelve drams; make into an emulsion; add 
 mint water, four ounces; spirit of nitre, three 
 drams; laudanaum,one dram; mixture of squills, 
 one dram; and syrup, seven drams; mix; two 
 tablespoonfuls every six hours. 
 
 OF POISONOUS DRUGS. 
 
 Medicines. 
 
 Grammes. 
 
 Grains. 
 
 Extract Aconite Leaves 
 
 1 
 
 IK 
 
 “ “ Root 
 
 025 
 
 
 “ Belladonna 
 
 1 
 
 
 “ Cannabis Indica.... 
 
 1 
 
 iK 
 
 “ Conium 
 
 18 
 
 2 % 
 
 “ Digitalis 
 
 2 
 
 3 
 
 “ Nux Vomica Ale ... . 
 
 05 
 
 M 
 
 “ Opium 
 
 1 
 
 iK 
 
 “ Stramon, Seed 
 
 05 
 
 % 
 
 Fowler’s Solution 
 
 4 
 
 6 min. 
 
 Lead, Sugar of 
 
 06 
 
 9-10 
 
 Mercury, Corrosive Chlor . . . 
 
 03 
 
 9-20 
 
 “ Red Iodide 
 
 03 
 
 9-20 
 
 Morphia and its Salts 
 
 03 
 
 9-20 
 
 Nitrate Silver 
 
 
 9-20 
 
 Oil, Croton 
 
 Opium 
 
 06 
 
 9-10 
 
 15 
 
 2M 
 
 Phosphorus 
 
 015 
 
 2-9 
 
 Potassa, Arsenite 
 
 “ Cyanide 
 
 005 
 
 1-13 
 
 03 
 
 9-20 
 
 Santonine 
 
 1 
 
 iK 
 
 Soda, Arsenite 
 
 005 
 
 1-13 
 
 Strychnia and Salts 
 
 01 
 
 1-6 
 
 Tartar Emetic. 
 
 2 
 
 3 
 
 Veratria 
 
 005 
 
 1-13 
 
 Veratrum Viride 
 
 
 4K 
 
 Zinc, Chloride 
 
 015 
 
 2-9 
 
 “ Valeriante 
 
 06 
 
 9 10 
 
 The progress of education in Europe since 
 1840 has been wonderful. The population has 
 increased 33 percent., and the school attendance 
 145 per cent. 
 

 Additional Recipes and Suggestions 
 
 «— 4— — — v;» - ■ < 
 
 RHEUMATISM — There is no better specific 
 for rheumatism than earth-worm oil. It is com- 
 monly made by taking two or three dozen of 
 the largest earth-worms that can be found, and 
 placing them in a tin or iron cup over the fire. 
 In a few moments the worms will dissolve into 
 a fine oil, which is then strained and may be 
 bottled, tightly corked, and set away in a cool 
 place for use. It should be employed as a lini- 
 ment, and the stiff est rheumatic joints, well 
 rubbed with this natural lubricant, will recover 
 their former flexibility. 
 
 A cure for inflammatory rheumatism that 
 is said to be unfailing, when properly carried 
 out, is to fill a large- sized tub, one sufficiently 
 large to admit of placing within it a cane-seat 
 chair, with hay, and pour over it a wash-boiler 
 full of boiling water. The water must be boil- 
 ing, not simply hot. Now place the patient on 
 the chair and cover entirely with something 
 heavy and close so no steam will escape. Keep 
 the patient over the tub one hour, then wrap in 
 warm blankets and put to bed. Renew the 
 blankets three times within twenty-four hours. 
 Three of these vapor baths are sufficient. They 
 are weakening, but very effectual. 
 
 NEURALGIA of the face, it is claimed, has 
 been cured by applying a mustard plaster to 
 the elbow. For neuralgia of the head, apply 
 the plaster to the back of the neck. The reason 
 for this is that mustard is said to touch the 
 nerves the moment it begins to draw or burn, 
 and to be of most use must be applied to the 
 nerve centers, or directly over the place where 
 it will touch the affected nerve most quickly. 
 
 SLEEPLESSNESS — Insomnia comes to be 
 a habit, often, especially with the elderly, very 
 hard to cure or break up. Anodynes all lose 
 their effect after a while. Sometime sleepless- 
 ness may be overcome by drinking a glass of 
 milk just before retiring — hot or cold. Some- 
 times a “ good square meal” at the same hour 
 will have a good effect, for it draws the blood 
 from the brain by giviDg the stomach some- 
 thiug to do. Dipping the feet in cold water 
 several times and then rubbing them briskly 
 till warm, with a coarse towel, will sometimes 
 have the desired effect. So also will laying a 
 wet compress under the back of the neck. 
 Sleep can also be induced, too, by partaking 
 liberally of common celery. The same may be 
 said of lettuce. Eating a generous allowance 
 of white onions will also produce sleep. 
 
 DIPHTHERIA — The negroes of the South 
 use the juice of the pineapple for diphtheria, 
 and it is said to be a sure cure. The pineapple 
 must be thoroughly ripe. The juice is of so 
 
 corrosive a nature that it instantly cuts the diph- 
 theria mucus. 
 
 DRINK FOR HEARTBURN, ETC. — 
 Orange juice (of one orange), water and lump 
 sugar to flavor, and, in porportion to acidity of 
 orange, bicarbonate of soda, about half a tea- 
 spoonful. Mix orange juice, water and sugar 
 together in a tumbler, then put in the soda, 
 stir, and the effervescence ensues. 
 
 TO UURE A FELON — If the felon is not 
 more than three days’ duration it can be cured 
 by the following simple remedy : Take one gill 
 of strong vinegar and heat it as hot as the finger 
 can bear, put into it, when heated, one table- 
 spoonful of saleratus and dip the finger or the 
 part affected into this. Repeat it as often as 
 possible, and the felon will be sure to disappear. 
 
 RING WORM — To one part sulphuric acid 
 add sixteen to twenty parts water. Use a brush 
 and feather, and apply it to the parts night and 
 morning. A few dressings will generally cure. 
 If the solution is too strong and causes pain, 
 dilute it with water, and if the irritation is 
 excessive, rub on a little oil or other softening 
 application, but always avoid the use of soap. 
 
 NERVOUS HEADACHE— Bathe the head 
 freely in water as hot as can be borne. This 
 should be applied not alone to the temples, 
 but to the back of the ears and the back 
 of the neck, where the nerves are very 
 numerous. The effect is, in most cases, 
 soothing and beneficial. If convenient a sim- 
 ultaneous application of hot water to the feet 
 and back of the neck is to be recommended. 
 
 BILIOUS OR SICK HEADACHE —Soak 
 the feet in hot water, drink herb tea and take 
 a sweat. An acid or overloaded stomach causes 
 the headache. 
 
 COLD IN THE HEAD — May be relieved 
 by the inhalation of vapors arising from a solu- 
 tion of pulverized camphor or compound tinc- 
 ture or benzoine, about a teaspoonful in a 
 pint of boiling water, which should be put 
 into a pitcher having closely fitted over it a 
 cone of thick paper, with an opening at the top, 
 through which the patient may breathe. He 
 should inhale by the mouth and exhale through 
 the nose. 
 
 FACE-ACHE — Dissolve as much camphor as 
 will fill a small thimble in half a teacupful of the 
 best brandy. This will cure face-ache when it 
 arises from cold in the jaw. Dip cotton cloth or 
 paper in this mixture and place it on the cheek 
 or gum. An ounce of laudanum added to five 
 ounces of opodeldoc may be similarly used. 
 Warm applications of any kind are also good. 
 
RECIPES AND SUGGESTIONS 
 
 199 
 
 APERIENT FRUIT SALTS— Half pound 
 powdered lump sugar; |db. bicarbonate of soda; 
 | lb. tartaric acid; \ lb. epsom salts; A lb. cream 
 tartar. Dose: Heaped teaspoonful in half a 
 glass of water. This is an excellent aperient 
 and pleasant to the taste. 
 
 HYDROPHOBIA — In case any one is bitten 
 by a dog whose condition is suspicious, the 
 most effective and beneficial treatment is to cau- 
 terize the wouud, at once, with a stick of silver 
 nitrate, commonly called “lunar caustic.” The 
 stick of caustic should be sharpened to a pencil 
 point, introduced quite to the bottom of the 
 wound, and held in contact with every part of the 
 wounded surface until it is thoroughly cauterized 
 and insensible. This destroys the virus by 
 which the disease could be communicated. It 
 is well known to physicians that in every in- 
 stance where a person is bitten by a mad dog 
 small pustules make their appearance sooner or 
 later on the under side of the tongue, but gen- 
 erally in from six to nine days. These pustules 
 must be opened by a sharp-pointed instrument, 
 as they are too tough to break of themselves and 
 the matter must be discharged and spat out or 
 it will be reabsorbed, which reabsorption is said 
 to cause the paroxysms termed hydrophobia. 
 This is the course recommended by Prof. Mar- 
 chitti of Moscow in 1820. It was also published 
 in an English magazine some forty years ago by 
 a gentleman from Tartary, where mad dogs are 
 common and this method of treatment usual 
 and successful. 
 
 POISON IVY — Dr. J. M. Ward recommends 
 the following remedy for poisoning by Rhus 
 radicans, or “poison ivy” : “Use in all cases of 
 
 poisoning by this plant Labarraque’s solution 
 of chloride of soda. The acid poison requires 
 an alkaline antidote, and this solution meets the 
 indication fully. When the skin is unbroken it 
 may be used clear 3 or 4 times a day, or in 
 other cases diluted with from 3 to 6 parts of 
 water.” The most exasperating thing about 
 poison ivy is its resemblance to the harmless 
 and beautiful woodbine or Virginia creeper. 
 Their leaves are very similar. They both seek 
 stumps and fences and low bushes for their 
 embraces, and haunt clearings in the woods. 
 They both bear tiny flowers and berries. There 
 are, however, several marked differences. The 
 poison ivy has three leaves in each cluster, 
 while the Virginia creeper has five. If the vine’s 
 leaves are clustered in five you may handle it 
 with impunity. If only three leaves spring 
 together from each stem do not even approach 
 it, for sometimes it will poison by its breath. 
 
 BLEEDING FROM THE NOSE— Any de- 
 termination of blood to the head easily ruptures 
 the net-work of delicate blood-vessels spread 
 
 over the internal sunace of the nostrils, covered 
 only with a thin tegument. Great heat, violent 
 exertion, a blow, and postures of the body 
 which send the blood to the head, are all likely to 
 occasion bleeding from the nose. It sometimes 
 comes on without any previous warning, but at 
 other times its coming will be preceded by pains 
 in the head, accompanied by heaviness, flush- 
 ings of the face, itching in the nostrils, together 
 with costiveness, or shivering. It should not 
 be suddenly stopped in persons who are healthy 
 and strong ; but where weakness exists, and the 
 discharge of blood is at all large, it will be as 
 well to get into cool air, in a somewhat erect 
 position, with the head reclining a little back, 
 to drink freely of cold water, and apply ice as 
 nearly as possible in contact with the bleeding 
 surface. 
 
 SWOLLEN FEET — A powder is used in the 
 German army for sifting into the shoes and 
 stockings of the foot soldiers, called “ Fusstreu- 
 pulver.” and consists of 3 parts salicylic acid, 
 10 parts starch and 87 parts pulverized soap- 
 stone. Blisters on the feet occasioned by walk- 
 ing are cured by drawing a needleful of worsted 
 thread through them ; clip it off at both ends, 
 and leave it till the skin peals off. 
 
 HOARSENESS — A baked lemon is an excel- 
 lent remedy for hoarseness and one that is often 
 resorted to by singers and public speakers. The 
 lemon is baked like an apple and a little of the 
 heated and thickened juice squeezed over lump 
 sugar. 
 
 HAY FEVER — A wash made of witch hazel 
 and cocaine, applied to the nasal passages when 
 the asthma comes on, will stop the wheezing 
 almost instantly. 
 
 ASTHMA — Asthma may be greatly relieved 
 by soaking blotting or tissue paper in strong 
 saltpetre water; dry it, then burn it at night in 
 the sleeping-room. 
 
 HICCOUGH — Sit erect and inflate the lungs 
 fully. Then, retaining the breath, bend forward 
 slowly until the chest meets the knees. After 
 slowly arising again to the erect position, slowly 
 exhale the breath. Repeat this process a second 
 time, and the nerves will be found to have re- 
 ceived an access of energy that will enable them 
 to perform their natural functions. 
 
 SCURF IN THE HEAD— Into a pint of 
 water drop a lump of fresh quicklime, the size 
 of a walnut; let it stand all night, then pour the 
 water off clear from sediment or deposit, add a 
 quarter of a pint of the best vinegar, and Wash 
 the head with the mixture, which is perfectly 
 harmless, and forms a simple and •effectual 
 remedy. 
 
200 
 
 RECIPES AND SUGGESTIONS 
 
 CHILBLAIN REMEDY — White wax, 2 
 drachms; spermaceti, 2 drachms; balsam pern, 
 
 2 drachms; olive oil, 2 ounces; muriatic acid, 2 
 drachms ; water, 6 drachms. Apply at night. 
 
 CHILBLAIN CREAM — Balsam tolu, J 
 drachm; rectified spirit, 1| ounces; dissolve and 
 add hydrochloric acid, ^ drachm; compound 
 tincture benzoin, \ drachm. Apply at night. 
 
 ARNICA LINIMENT— Add to one pint of 
 sweet oil two tablespoonfuls of tincture of 
 arnica. Good for wounds, stiff joints, rheuma- 
 tism, and all injuries. 
 
 TOBACCO ANTIDOTE — Buy two ounces 
 or more of gentian root, coarsely ground. Take 
 as much of it after each meal, or oftener, as 
 amounts to a common quid of “ fine-cut.” Chew 
 it slowly and swallow the juice. Continue this 
 a few weeks, and you will conquer the insatiable 
 appetite for tobacco. 
 
 POULTICES AND OINTMENTS— Some- 
 times a simple poultice, applied in time, will 
 save calling in a physician. A poultice of a 
 pint or two of boiled cranberries, mixed with 
 powdered elm bark or wheat flour, spread upon 
 a cloth and applied to the face, is a specific for 
 erysipelas. A poultice of dried hop yeast is 
 excellent also. For ulcers or sores which emit 
 an offensive smell, make a poultice of one ounce 
 of bread and five ounces of hot water, keep it 
 hot until soaked well, then add five drachms of 
 powdered flaxseed, two drachms of powdered 
 charcoal and form a soft poultice. Yeast poul- 
 tices are also good for this purpose. An oint- 
 ment made of the bark of the root of climbing 
 bittersweet and lard is excellent for cuts and 
 sores of all kinds. 
 
 WHITE LINIMENT— For burns, scalds, 
 etc. Melt together, stirring constantly, 1 pint 
 of olive oil, 1J ounces spermaceti, J ounce white 
 wax. 
 
 OINTMENT FOR BORE NIPPLES— Take 
 of tincture of tolu, two drachms; spermaceti 
 ointment, half an ounce; powdered gum, two 
 drachms. Mix these materials well together to 
 make an ointment. The white of an egg mixed 
 with brandy is the best application for sore 
 nipples; the person should at the same time 
 use a nipple shield. 
 
 OINTMENT FOR PILES— Take of good 
 lard, four ounces; camphor, two drachms; pow- 
 dered galls, one ounce; laudanum, half an 
 ounce. Apply the ointment made with these 
 ingredients every night at bed-time. 
 
 VOLATILE LINIMENT— Mix well together 
 an ounce each of Florence oil and spirits of 
 hartshorn, or, if the skin of the patient be 
 tender, one ounce of the oil and half an ounce 
 of the spirits. Excellent for inflammation or 
 
 tension of any kind, and especially for inflam- 
 matory quinsy. Apply with' a flannel cloth, 
 and renew every four or five hours. 
 
 DRINK FOR FEVERS — One pint of 
 water, into which mix the juice of a lemon and 
 one teaspoonful of cream of tartar ; sweeten with 
 loaf sugar and drink freely. 
 
 TO PRODUCE PERSPIRATION— Twelve 
 drachms of antimonial wine and two drachms 
 of laudanum. Of this mixture eighteen drops 
 may be taken in water every five or six hours. 
 
 DYSPEPSIA, HEARTBURN, AND ACID- 
 ITY — Pure water, five ounces; carbonate of 
 ammonia, two drachms; syrup of orange peel, 
 one ounce. Mix. For a six-ounce mixture. 
 
 WARMING PLASTER— Burgundy pitch, 
 seven parts ; melt and add plaster of cantharides, 
 one part. Some add a little camphor. Used in 
 chest complaints, local pains, etc. 
 
 PURE STIMULANTS. 
 
 For cases of spasmodic pain from flatulency 
 or other cause, where brandy is often recom- 
 mended, it is much safer to use pure stimu- 
 lants. 
 
 1. Ginger — Grate 1 teaspoonful of good 
 sound ginger and add a teacupful of water, 
 milk and sugar to taste. Drink as hot as pos- 
 sible. 
 
 2. Pure Cayenne Pepper — This is a powerful, 
 but valuable remedy, used judiciously, as tea, 
 using a small pinch in a tablespoonful of hot 
 water, and repeat the dose if necessary for vio- 
 lent pains where ginger only alleviates distress. 
 
 3. Hot Water is also very useful for indi- 
 gestion, and to allay craving for drink. Taken 
 in sips as hot as possible after a meal, for indi- 
 gestion, or when the craving comes on for other 
 cases. When there is real exhaustion from 
 over- work t>r illness, it is important to remember 
 that it is rest that is called for, not a stimulus 
 to more work. The following is a good restor- 
 ative in cases of extreme exhaustion : 
 
 RESTORATIVE DRAUGHT- Carbonate of 
 ammonia, 2 drachms; syrup of ginger, 1 fluid 
 ounce; chloroform water, 1 fluid ounce; pure 
 water, to make 6 fluid ounces. Dose, 1 table- 
 spoonful, three times a day. 
 
 FOR SINKING AND LASSITUDE, giv- 
 ing food and renewed strength. Hot water, 
 as hot as can be swallowed, cup after cup until 
 the mischief is gone, is the best remedy for pain 
 from indigestion. Hot milk, not boiling, but 
 hot as can be sipped in spoonfuls. From a 
 small teacupful to a J pint, as the patient may 
 be able to bear, dose repeated 3 or 4 times daily 
 if needed. (A brown whole-meal biscuit, or 
 small piece of brown bread, will greatly add to 
 
RECIPES AND SUGGESTIONS 
 
 201 
 
 nutriment and help digestion in many cases. ) 
 When milk alone causes acidity, add lime- 
 water, (which may be made or bought at 
 druggist’s) in proportion of J. 
 
 EXTERNAL STIMULANTS-1. For violent 
 chills, sore throat, severe headaches, neuralgic 
 pains in any part, and almost any case where 
 local inflammatory action from the above or 
 kindred causes is set up, use mustard and water 
 to the feet, as hot as can be borne, adding boil- 
 ing water cautiously every few minutes while 
 the patient is covered with a blanket and sitting 
 with feet in the bath. Keep the feet in for 10 
 or 15 minutes, or more, and repeat it when fit 
 of pain returns. If possible let the patient go 
 to bed immediately after using it. 
 
 SORE THROAT — In addition to medicines as 
 named, or camphor, aconite or belladonna, ac- 
 cording to special symptoms and directions for 
 use always given with these medicines, apply a 
 cold water compress on going to bed at night, 
 as follows : Take a strip of old linen or soft 
 
 calico about 8 inches wide and long enough to 
 go round the neck and wrap well over 5 or 6 
 inches. Fold into 4 or 5 thicknesses length- 
 wise, to suit long or short neck, and squeeze it 
 out of cold water as dry as possible. Then 
 have also a strip of oil-silk, gutta-percha tissue, 
 or mackintosh sheeting, wide enough to cover the 
 folded cloth (2 to 2J inches), and from 12 to 
 16 inches in length, and a strip of new flannel 
 about | of a yard long, and folded treble or 
 four-fold. First put the wet linen on so as to 
 be wrapped over the throat; next quickly put 
 the waterproof round the neck, carefully covering 
 the wet bandage ; then put on the folded flan- 
 nel and secure with a safety-pin, and keep it on 
 all night. In most cases, this, and the proper 
 medicine internally, will remove any ordinary 
 sore throat by one night’s use. If not quite 
 cured, repeat each night; or in severe cases, 
 renew the wet cloth in morning and evening, 
 and keep the patient in bed one, two or three 
 days. 
 
 CARE OF THE EARS. 
 
 Serious injury often results to the delicate 
 mucous membrane lining the canal of the ears 
 from the pushing of wash cloths, sponges 
 and the like inside the delicate canal. 
 Nothing should ever be pushed inside the canals 
 of the ears. The cerumen, or wax, which is 
 normally found there should not be removed 
 until it can be washed away with ordinary wash- 
 ing; this should not include a doubling or 
 twisting of the end of a wash cloth for the pur- 
 pose of pushing it inside the auditory canal. 
 
 EARACHE — At the first symptoms of ear- 
 ache, let the patient lie on the bed with the 
 
 painful ear uppermost. Fold a thick towel and 
 tuck it around the neck; then with a teaspoon 
 fill the ear with warm water. Continue doing 
 this for fifteen or twenty minutes; the water 
 will fill the ear orifice, and flow over on the 
 towel. Afterward turn over the head, let the 
 water run out, and plug the ear with warm glycer- 
 ine and cotton. This may be done every hour 
 until relief is obtained. It is almost an invari- 
 able cure, and has saved many cases of acute 
 inflammation. The water should be quite warm, 
 but not too hot. 
 
 TO REMOVE FOREIGN BODIES FROM 
 THE EAR — Make a loop of six inches of very 
 fine flexible wire ; pass it down to the tympanum 
 and turn it carefully around. This is preferable 
 to a scoop or the use of the syringe. 
 
 TO REMOVE INSECTS— Lay the head 
 upon the table and pour into the ear a little 
 sweet oil or oil of almonds. A drop or two of 
 oil will kill the insect, and the pain will cease. 
 Afterwards syringe the ear with warm water. 
 
 CARE OF THE EYES. 
 
 It will always be found that good sight 
 depends to a great extent upon good health, and 
 one should never, under any circumstances, 
 neglect his general condition. A good rule to 
 remember in caring for the eyes is : Never read 
 in bed, or when lying on a sofa; and another, 
 Never read on the cars , never rub your eyes, 
 nor allow your children to do so from their 
 cradles. Veils are bad for the sight, especially 
 those spotted or covered with a pattern. Pale 
 blues or greens are the most restful wall papers 
 for the eyes, whereas red is exceedingly fa- 
 tiguing. Do not read, write or work longer than 
 two hours together without resting your eyes 
 and closing them fully five minutes. Be most 
 careful to live in a dry house, on dry soil; at- 
 tend to the digestion, for did not Milton declare 
 his blindness to proceed from the effects of 
 dyspepsia? If the eyes be weak bathe them 
 in a basin of soft water to which a pinch of table- 
 salt and a dessertspoonful of cologne have been 
 added. Avoid all sudden changes between 
 light and darkness. Never begin to read or 
 write or sew for several minutes after coming 
 from darkness to a bright light. Never read by 
 twilight, or moonlight, or on a very cloudy day. 
 Never read or sew directly in front of the light 
 or window or door. It is best to have the light 
 fall from above, obliguetly over the left shoul- 
 der. Never sleep so that on first awaking the 
 eyes shall open on the light of a window. Do 
 not use the eyesight by light so scant that it 
 requires an effort to discriminate. 
 
 SUGGESTIONS TO TEACHERS— In con- 
 sequence of the increase of affections of the 
 
202 
 
 HOMCEOPATHIC REMEDIES 
 
 eye, a specialist has formulated the following 
 rules to be observed in the care of the eyes for 
 school work: A comfortable temperature, dry 
 and warm feet, good ventilation; clothing at 
 the neck and on other parts of the body loose; 
 posture erect, and never read lying down or 
 stooping. Little study before breakfast or 
 directly after a heavy meal ; none at all at twi- 
 light or late at night; use great caution about 
 studying after recovery from fevers; have light 
 abundant but not dazzling, not allowing the 
 sun to shine on desks or on objects in front of 
 the scholars, and letting the light come from the 
 left hand or left and rear; hold book at right 
 angles to the line of sight or nearly so; give 
 eyes frequent rest by looking up. The dis- 
 tance of the book from the eye should be about 
 fifteen inches. ' The usual indication of strain 
 is redness of the rim of the eyelid, betokening 
 a congested state of the inner surface, which 
 may be accompanied with some pain. When 
 the eye tires easily rest is not the proper remedy, 
 but the use of glasses of sufficient power to 
 aid in accommodating the eye to vision. 
 
 CINDERS IN THE EYES— The best 
 method in all such cases, if the flow of tears 
 does not soon wash out the foreign substance, 
 as it usually will unless it be a sharp cinder, 
 is to turn back the eyelid, have the eyeball 
 rolled by looking downward or otherwise, to 
 bring the cinder or dust to view, and remove it 
 with the corner of a clean linen handkerchief. If 
 it cling too tightly for this it can be loosened 
 and removed with the moistened end of a wood- 
 en toothpick. The irritation caused is much 
 modified if not entirely relieved by holding the 
 closed eye in cold water for a few minutes. If 
 it continues severe drop in the eye a solution 
 of sugar of lead, say what will lie on a silver 
 
 half-dime, in half a tumbler of pure water, pre- 
 ferably using very clean rain water. 
 
 Putting a flaxseed under the lid of the eye to 
 get out a cinder is quite effective. After the 
 seed has been moistened by the secretions of 
 the eye, it exudes a mucinge which not only 
 alleviates the irritation of a foreign body, but 
 also frequently surrounds it and prevents pain 
 from the motion of the eyeball against the cin- 
 der and ultimately assists in its removal. The 
 remedy may seem novel to many persons, but 
 there are commercial travelers who never start 
 on a journey without a pinch of flaxseed some- 
 where in their satchels. 
 
 HOW TO CURE A STY— Put a teaspoonful 
 of soda in a small bag, pour on just enough 
 boiling water to moisten it. Place it on the eye 
 pretty warm, keeping it there all night. In the 
 morning the sty will have disappeared ; if not, a 
 second application will surely remove it. 
 
 HOW TO CURE A BLACK EYE— Apply 
 at once a cloth wet in water just as hot as you 
 can bear it. Continue the application for 15 or 
 20 minutes, and although the eye may be a little 
 swollen, the blackness will disappear. 
 
 WHEN SPECTACLES ARE NEEDED— 
 When it is necessary to remove objects from 
 the eye to see them distinctly. When one is 
 obliged to have more light than formerly; when 
 one is inclined to put the light between the eye 
 and the object. If, looking for some time at a 
 near object, the eye becomes fatigued and there 
 is a dimness or a mist before it. If small print- 
 ed letters run into each other, and appear 
 double or treble when looked at for any length 
 of time. When, by a little exertion, the eyes 
 are so fatigued that one has to shut them to 
 relieve them by looking at different objects. 
 
 Homoeopathic Remedies 
 
 A S homoeopathy is now practiced so widely, 
 this department could scarcely lay claim 
 to be considered complete without a brief men- 
 tion of the principal remedies used and recom- 
 mended by homoeopathic practitioners. The 
 principle of homoeopathy is set forth in the 
 Latin words, “ Similia similibus curantur ,” the 
 meaning of which is, “Likes are cured by likes.” 
 The homoeopathist, in order to cure a disease, 
 administers a medicine which would produce in 
 a perfectly healthy subject symptoms like but 
 not identical with, or the same as, the symp- 
 
 toms to counteract which the medicine is given. 
 He, therefore, first makes himself thoroughly 
 acquainted with the symptoms that are exhib- 
 ited by the sufferer; having ascertained these, 
 in order to neutralize them and restore the state 
 of the patient’s health to a state of equilibrium, 
 so to speak, he administers preparations that 
 would produce symptoms of a like character in 
 persons in good health. It is not said that the 
 drug can produce in a healthy person the dis- 
 ease from which the patient is suffering; it is 
 only advanced by homceopathists that the drug 
 
HOMCEOPATHIC REMEDIES 
 
 203 
 
 given has the power of producing in a person 
 in health symptoms similar to those of the dis- 
 ease under which the patient is languishing, and 
 that the correct mode of treatment is to counter- 
 act the disease symptoms by the artificial pro- 
 duction of similar symptoms by medical means, 
 or, in other words, to suit the medicine to the 
 disorder by the previously acquired knowledge 
 of the effects of the drug by experiment on a 
 healthy person. 
 
 Homoeopathic Remedies are given in the 
 form of globules or tinctures, the latter being 
 generally preferred by homoeopathic practi- 
 tioners. When contrasted with the doses of 
 drugs given by allopathists, the small doses 
 administered by homoeopathists must at first 
 sight appear wholly inadequate to the purpose 
 for which they are given; but homoeopathists, 
 whose dilution and trituration diffuse the drug 
 given throughout the vehicle in which it is ad- 
 ministered, argue that by this extension of its 
 surface the active power of the drug is greatly 
 increased. 
 
 Great stress is laid by homoeopathists on 
 attention to diet. The reader will find on a 
 succeeding page a list of articles of food that 
 may and may not be taken. Below are given 
 briefly a few of the more common ailments, 
 with the symptoms by which they are indicated 
 and the medicines by which they may be alle- 
 viated and eventually cured. 
 
 Asthma. — An ailment which should be referred 
 in all cases to the medical practitioner. Symp- 
 toms. Difficulty in breathing, with cough, 
 either spasmodic and without expectoration, or 
 accompanied with much expectoration. Medi- 
 cines. Aconitum napellus, especially with con- 
 gestion or slight spitting of blood ; Antimonium 
 tartaricum for rattling and wheezing in the 
 chest; Arsenicum for chronic asthma; Ipecacu- 
 anha; Nux vomica. 
 
 Bilious Attacks, if attended with diarrhoea 
 and copious evacuations of a bright yellow 
 color. Medicines. Bryonia, if arising from 
 sedentary occupation, or from eating and drink- 
 ing too freely; or Nux vomica and Mercurius in 
 alternation, the former correcting constipation 
 and the latter nausea, fullness at the pit of the 
 stomach and a foul tongue. 
 
 Bronchitis. — Symptoms. Catarrh, accom- 
 panied with fever; expectoration dark, thick, 
 and sometimes streaked with blood; urine dark, 
 
 thick and scanty. Medicines. Aconitum napel- 
 lus; especially in earlier stages; Bryonia for 
 pain in coughing and difficulty in breathing; 
 Antimonium tartaricum, loose cough, with much 
 expectoration, and a feeling of, and tendency 
 to, suffocation; Ipecacuanha, accumulation of 
 phlegm in bronchial tubes and for children. 
 
 Bruises and Wounds. — For all bruises, black 
 eyes, etc., apply Arnica lotion ; for slight wounds, 
 after washing well with cold water, apply Arnica 
 plaster ; to stop bleeding, when ordinary means 
 fail, and for larger wounds, apply concentrated 
 tincture of Calendula. 
 
 Cold in the Head or Catarrh. — Symptoms. 
 Feverish feeling generally, and especially about 
 the head, eyes and nose, running from, and 
 obstruction of, nose; soreness and irritation of 
 the throat and bronchial tubes. Medicines. 
 Aconitum napellus for feverish symptoms; 
 Belladonna for sore throat and headache with 
 inclination to cough; Mercurius for running 
 from nose and sneezing; Nux vomica for stop- 
 page of nostrils; Chamomilla for children and 
 women, for whom Pulsatilla is also useful in 
 such cases. 
 
 Chilblains. — Symptoms. Irritation and itch- 
 ing of the skin, which assumes a bluish red 
 color. Medicines. Arnica montana, taken in- 
 ternally or used as outward application, unless 
 the chilblain be broken, when Arsenicum should 
 be used. If the swelling and irritation do not 
 yield to these remedies, use Belladonna and Rhus 
 toxicodendron. 
 
 Cholera. — 1. Bilious cholera. Symptoms. 
 Nausea, proceeding to vomiting, griping of the 
 bowels, watery and offensive evacuations, in 
 which much bile is present, accompanied with 
 weakness and depression. Medicines. Bryonia, 
 with ipecacuanha at commencement of attack. 
 2. Malignant or Asiatic cholera. Symptoms 
 as in bilious cholera, but in a more aggravated 
 form, followed by what is called the “cold 
 stage,” marked by great severity of griping 
 pain in the stomach, accompanied with frequent 
 and copious watery evacuations, and presently 
 with cramps in all parts of the body, after which 
 the extremities become chilled, the pulse scarce- 
 ly discernible, the result of which is stupor and 
 ultimately death. Medicines. Camphor in the 
 form of tincture, in frequent doses, until the 
 sufferer begins to feel warmth returning to the 
 body, and perspiration ensues. In the latter 
 stages, Cuprum and Veratrum. 
 
 Tincture of Camphor is one of the most 
 useful of the homoeopathic remedies in all cases 
 of colic, diarrhoea, etc. In ordinary cases fifteen 
 drops on sugar may be taken every quarter of 
 an hour until the pain is allayed. In more 
 aggravated cases, and in cases of cholera, a few 
 
204 
 
 HOMOEOPATHIC REMEDIES 
 
 drops may be taken at intervals of from two to 
 five minutes. A dose of fifteen drops of cam- 
 phor on sugar tends to counteract a chill if 
 taken soon after premonitory symptons show 
 themselves, and act, as a prophylactic against 
 cold. 
 
 Conic oe Stomach-Ache. — This disorder is 
 indicated by griping pains in the bowels, which 
 sometimes extend upwards into and over the 
 region of the chest. Sometimes the pain is 
 attended with vomiting and cold perspiration. 
 A warm bath is useful, and hot flannels, or a 
 jar or bottle filled with hot water should be 
 applied to the abdomen. Medicines. Aconi- 
 tum napellus, especially when the abdomen is 
 tender to the touch, and the patient is feverish; 
 Belladonna for severe griping and spasmodic 
 pains; Bryonia for bilious colic and diarrhoea; 
 Chamomilla for children. 
 
 Constipation.— Women are more subject 
 than men to this confined state of the bowels, 
 which will, in many cases, yield to exercise, 
 plain, nutritious diet, with vegetables and 
 cooked fruit, and but little bread, and an enema 
 of milk and water, or thin gruel if it is some 
 time since there has been any action of the 
 bowels. Medicines. Bryonia, especially for 
 rheumatic patients, and disturbed state of the 
 stomach; Nux vomica, for persons of sedentary 
 habits, especially males ; Pulsatilla, for women ; 
 Sulphur, for constipation that is habitual or of 
 long continuance. 
 
 Convulsions. — For convulsions, arising from 
 whatever cause, a warm bath is desirable, and a 
 milk and water enema, if the child’s bowels are 
 confined. Medicines. Belladonna and Cham- 
 omilla, if the convulsions are caused by teeth- 
 ing, with Aconitum napellus if the little patient 
 be feverish ; Aconitum napellus, Cina and 
 Belladonna, for convulsions caused by worms ; 
 Aconite and Coffoea, when they arise from 
 fright; Ipecacuanha and Nux vomica, when they 
 have been caused by repletion, or food that is 
 difficult of digestion. 
 
 Cough. — -For this disorder, a light farina- 
 ceous diet is desirable, with plenty of out-door 
 exercise and constant use of thesponging-bath. 
 Medicines. Aconitum napellus, for a hard, dry, 
 hacking cough; Antimonium, for cough with 
 wheezing and difficulty of expectoration ; Bella- 
 donna, for spasmodic cough, with tickling in 
 the throat, or sore throat; Bryonia, for hard, 
 dry cough, with expectorations streaked with 
 blood; Ipecacuanha, for children. 
 
 Ckoup. — As this disorder frequently and 
 quickly terminates fatally recourse should be 
 had to a duly qualified practitioner as soon as 
 possible. The disease lies chiefly in the larynx 
 and bronchial tubes, and is easily recognizable 
 
 by the sharp, barking sound of the cough. A 
 warrh bath and mustard poultice will often tend 
 to give relief. Medicines. Aconitum napellus, 
 in the earlier stages of the disorder, and Spongia 
 and Hepar sulphuris, in the more advanced 
 stages, the latter medicine being desirable when 
 the cough is not so violent and the breathing 
 easier. 
 
 Diaeehcea. — The medicines to be used in 
 this disorder are those mentioned under colic 
 and bilious attacks. 
 
 Dysenteey is somewhat similar to diarrhoea, 
 but the symptoms are more aggravated in 
 character, and the evacuations are chiefly mucus 
 streaked with blood. As a remedy hot flannels 
 or a stone jar filled with hot water and wrapped 
 in flannel should be applied to the abdomen. 
 Medicines. Colocynthis and Mercurius in alter- 
 nation. 
 
 Dyspepsia oe Indigestion arises from weak- 
 ness of the digestive organs. Symptoms. Chief 
 among these are habitual costiveness, heartburn 
 and nausea, disinclination to eat, listlessness and 
 weakness, accompanied with fatigue after walk- 
 ing, etc., restlessness and disturbed sleep at 
 night, bad taste in the mouth, with white 
 tongue, especially in the morning, accompanied 
 at times with fullness in the region of the 
 stomach, and flatulence, which causes disturb- 
 ance of the heart. The causes of indigestion 
 are too numerous to be mentioned here, but 
 they may be inferred when it is said that scrupu- 
 lous attention must be paid to diet; that meals 
 should be taken at regular and not too long 
 intervals; that warm drinks, stimulants and 
 tobacco should be avoided; that early and regu- 
 lar hours should be kept, with a cold or chilled 
 sponge bath every morning ; and that measures 
 should be taken to obtain a fair amount of 
 exercise, and to provide suitable occupation for 
 both body and mind during the day. Medi- 
 cines. Arnica montana for persons who are 
 nervous and irritable, and suffer much from 
 headache; Byronia for persons who are bilious 
 and subject to rheumatism, and those who are 
 listless and disinclined to. eat, and have an 
 unpleasant bitter taste in the mouth; Hepar 
 sulphuris for chronic indigestion and costive- 
 ness, attended with tendency to vomit in the 
 morning; Mercurius in cases of flatulence, com- 
 bined with costiveness; Nux vomica for indi- 
 gestion that makes itself felt from 2 a.m. to 4 
 a.m., or thereabouts, with loss of appetite and 
 nausea in the morning, and for persons with a 
 tendency to piles, and those who are engaged 
 in sedentary occupations; Pulsatilla for women 
 generally, and Chamomilla for children. 
 
 Fevees. — For all fevers of a serious char- 
 acter, such as scarlet fever, typhus fever, typhoid 
 
HOMCEOPATHIC REMEDIES 
 
 205 
 
 fever, gastric fever, intermittent fever, or ague, 
 etc., it is better to send at once for a medical 
 man. In cases of ordinary fever, indicated by 
 alternate flushes and shivering, a hot, dry skin, 
 rapid pulse, and dry, foul tongue, the patient 
 should have a warm bath, take but little nour- 
 ishment, and drink cold water. Medicine. 
 Aconitum napellus. 
 
 Flatulency. — This disorder, which arises 
 from, and is a symptom of indigestion, fre- 
 quently affects respiration, and causes disturb- 
 ance and quickened action of the heart. The 
 patient should pay attention to diet, as for dys- 
 pepsia. Medicines. Cina and Nux vomica; 
 Pulsatilla for women, and Chamomilla for 
 children. See Dyspepsia. 
 
 Headache. — This disorder proceeds from so 
 many various causes, which require different 
 treatment, that it is wiser to apply at once to a 
 regular homoeopathic practitioner, and especially 
 in headache of frequent occurrence. Medicines. 
 Nux vomica when headache is caused by indi- 
 gestion; Pulsatilla being useful for women; 
 Belladonna and Ignatia, for sick headache; 
 Aconitum napellus and Arsenicum for nervous 
 headache. 
 
 Heartburn. — For this unpleasant sensation 
 of heat, arising from the stomach, accompanied 
 by a bitter taste, and sometimes by nausea, 
 Nux vomica is a good medicine. Pulsatilla may 
 be taken by women. 
 
 Indigestion. — See Dyspepsia. 
 
 Measles. — This complaint, which seldom 
 attacks adults, is indicated in its early stage by 
 the usual accompaniments and signs of a severe 
 cold in the head — namely, sneezing, running 
 from the nose and eyelids, which are swollen. 
 The sufferer also coughs, does not care to eat, 
 and feels sick and restless. About four days 
 after the first appearance of these premonitory 
 symptoms, a red rash comes out over the face, 
 neck and body, which dies away, and finally 
 disappears in about five days. The patient 
 should be kept warm, and remain in one room 
 during the continuance of the disorder, and 
 especially while the rash is out, lest, through 
 exposure to cold in any way, the rash may be 
 checked and driven inwards. Medicines. Aco- 
 nitum napellus and Pulsatilla, which are suf- 
 ficient for all ordinary cases. If there be much 
 fever, Belladonna, and if the rash be driven in 
 by a chill, Bryonia. 
 
 Mumps. — This disorder is sometimes conse- 
 quent on measles. It is indicated by the swel- 
 ling of the glands under the ear and lower jaw. 
 It is far more painful than dangerous, Foment- 
 ing with warm water is useful. Medicines. 
 Mercurius generally; Belladonna may be used 
 when mumps follow an attack of measles. 
 
 Nettlerash. — This rash, so called because 
 in appearance it resembles the swelling and red- 
 ness caused by the sting of a nettle, is gener- 
 ally produced by a disordered state of the 
 stomach. Medicines. Aconitum napellus, Nux 
 vomica, or Pulsatilla, in ordinary cases; Arsen- 
 icum is useful if there is much fever; Bella- 
 donna if the rash is accompanied^ with head- 
 ache. 
 
 Piles. — The ordinary homoeopathic remedies 
 for this painful complaint are Nux vomica and 
 Sulphur. 
 
 Sprains. — Apply to the part affected a lotion 
 of one part of tincture of Arnica to two of water. 
 For persons who cannot use Arnica, in conse- 
 quence of the irritation produced by it, a lotion 
 of tincture of Calendula may be used in the 
 proportion of one part of the tincture to four of 
 water. 
 
 Teething. — Infants and very young children 
 frequently experience much pain in the mouth 
 during dentition, and especially when the tooth 
 is making its way through the gum. The child 
 is often feverish, the mouth and gums hot and 
 tender, and the face flushed. There is also 
 much running from the mouth, and the bowels 
 are disturbed, being in some cases confined, and 
 in others relaxed, approaching to diarrhoea. 
 Medicines. These are Aconitum napellus, in 
 ordinary cases; Nux vomica, when the bowels 
 are confined ; Chamomilla, when the bowels are 
 relaxed; Mercurius, if the relaxed state of the 
 bowels has deepened into diarrhoea; Belladonna, 
 if there be symptoms of disturbance of the 
 brain. 
 
 Whooping Cough. — This disease is some- 
 times of long duration, for if it shows itself in 
 the autumn or winter months, the little patient 
 will frequently retain the cough until May, or 
 even June, when it disappears with return of 
 warme rweather. Change of air when practical 
 is desirable, especially when the cough has been 
 of long continuance. In this cough there are 
 three stages. In the first the symptoms are 
 those of an ordinary cold in the head and cough. 
 In the second the cough becomes hard, dry 
 and rapid, and the inhalation of air, after or 
 during the paroxysm of the coughing, produces 
 a peculiar sound from which the disease is 
 named. In the final stage the cough occurs at 
 longer intervals, and the paroxysms are less vio- 
 lent and ultimately disappear. In this stage 
 the disease is subject to fluctuation, the cough 
 again increasing in frequency of occurrence 
 and intensity if the patient has been unduly ex- 
 posed to cold or damp, or if the weather is very 
 changeable. Children suffering from whooping 
 cough should have a light, nourishing diet and 
 only go out when the weather is I and 
 
206 
 
 VALUABLE HYGIENIC SUGGESTIONS 
 
 warm. Medicines . Aconitum napellus in the 
 very commencement of the disorder, followed 
 by Ipecacuanha and Nux vomica when the 
 second stage is just approaching and during its 
 continuance. These medicines may be contin- 
 ued if necessary during the third stage. 
 
 Worms. — The presence of worms is indicated 
 by irritation of the membrane of the nose, 
 causing the child to thrust its finger into the 
 nostrils; by irritation of the lower part of the 
 body; by thinness, excessive appetite and rest- 
 lessDess in sleep. Children suffering from 
 worms should eat meat freely and not take so 
 much bread, vegetables and farinaceous food as 
 children generally do. They should have as 
 much exercise as possible in the open air, and 
 be sponged with cold water every morning. 
 The worms that mostly trouble children are the 
 thread worms, which are present chiefly in the 
 lower portion of the intestines, and the round 
 worm. Medicine, etc. Administer an injection 
 of weak salt-and-water, and give Aconitum 
 napellus, to be followed by Ignatia and Sulphur 
 in the order in which they are here given. 
 These are the usual remedies for thread worms. 
 For round worms, whose presence in the stomach 
 is indicated by great thinness, sickness and dis- 
 comfort, and pain in the stomach, Aconitum 
 napellus, Cina, Ignatia and Sulphur are given. 
 
 Extent of Doses in Homoeopathy. — Homoeo- 
 pathic medicines are given in the form of glo- 
 
 bules, pilules, or tincture, the last-named being 
 generally preferred. The average doses for 
 adults are from half a drop to one drop of the 
 tincture given in a tablespoonful of water, from 
 two to four pilules, or from three to six globules. 
 In using the tincture it is usual to measure out 
 a few tablespoonfuls of water and to add to it a 
 Certain number of drops, regulated by the quan- 
 tity of water that is used. For children medi- 
 cine is mixed at the same strength, but a less 
 quantity is given. The proper quantity for a 
 dose is always given in books and manuals for 
 the homoeopathic treatment of disease. Small 
 cases of the principal medicines used in homoe- 
 opathy can be procured from most druggists, 
 and with each case a little book showing the 
 symptoms and treatment of all ordinary com- 
 plaints is usually given. 
 
 Diet in Homceopathy. — The articles of food 
 that are chiefly recommended when attention to 
 diet is necessary are stale bread, beef, mutton, 
 poultry, fresh game, fish, chiefly cod and flat 
 fish, avoiding mackerel, etc., eggs and. oysters. 
 Rice, sago, tapioca and arrowroot are permitted, 
 as are also potatoes, carrots, turnips, broccoli, 
 cauliflower, asparagus, French beans and Lima 
 beans. Water, milk, cocoa and chocolate may 
 be drunk. It is desirable to avoid all things 
 that are not specified in the foregoing list. 
 Ripe fruit may be eaten, but unripe fruit, unless 
 cooked, should be scrupulously avoided. 
 
 -§£) Valuable Hygienic Suggestions 
 
 RULES FOR THE PRESERVATION OF HEALTH 
 
 P URE atmospheric air is composed of 
 nitrogen, oxygen and a very small pro- 
 portion of carbonic acid gas. Air once 
 breathed has lost the chief part of its oxygen 
 and acquired a proportionate increase of car- 
 bonic acid gas. Therefore, health requires 
 that we breathe the same air once only. 
 
 The solid part of our bodies is continually 
 wasting and requires to be repaired by fresh 
 substances. Therefore, food which is to repair 
 the loss should be taken with due regard to the 
 exercise and waste of the body. 
 
 The fluid part of our bodies also wastes con- 
 stantly ; there is but one fluid in animals, which 
 is water. Therefore, water only is necessary, 
 and no artifice can produce a better drink. 
 
 The fluid of our bodies is to the solid in pro- 
 portion as Dine to one. Therefore, a like pro- 
 portion should prevail in the total amount of 
 food taken. 
 
 Light exercises an important influence upon 
 the growth and vigor of animals and plants. 
 
 Therefore, our dwellings should freely admit 
 the solar rays. 
 
 Decomposing animals and vegetable sub- 
 stances yield various noxious gases which enter 
 the lungs and corrupt the blood. Therefore, 
 all impurities should be kept away from our 
 abodes, and every precaution be observed to 
 secure a pure atmosphere. 
 
 Warmth is essential to all the bodily func- 
 tions. Therefore, an equal bodily temperature 
 should be maintained by exercise, by clothing 
 or by fire. 
 
 Exercise warms , invigorates and purifies 
 the body; clothing preserves the warmth the 
 body generates; fire imparts warmth externally. 
 Therefore, to obtain and preserve warmth, exer- 
 cise and clothing are preferable to fire. 
 
 Mental and bodily exercise are equally 
 essential to the general health and happiness. 
 Therefore, labor and study should succeed 
 each other. 
 
VALUABLE HYGIENIC SUGGESTIONS 
 
 207 
 
 Man will live most healthily upon simple 
 solids and fluids, of which a sufficient but tem- 
 perate quantity should be taken. Therefore, 
 over-indulgence in strong drinks, tobacco, snuff, 
 opium, and all mere indulgences, should be 
 avoided. 
 
 Sudden alterations of heat and cold are 
 dangerous (especially to the young and the 
 aged). Therefore, clothing, in quality and 
 quantity, should be adapted to the alternations 
 of night and day and of the season; and drink- 
 ing cold water when the body is hot, and hot 
 tea and soups when cold, are productive of 
 evil results. 
 
 The skin is a highly organized membrane 
 full of minute pores, cells, blood vessels and 
 nerves ; it imbibes moisture or throws it off, ac- 
 cording to the state of the atmosphere and the 
 temperature of the body. It also “ breathes,” 
 as do the lungs (though less actively). All the 
 internal organs sympathize with the skin. 
 Therefore, it should be repeatedly cleansed. 
 
 Fire consumes the oxygen of the air and 
 produces noxious gases. Therefore, the air is 
 less pure in the presence of candles, gas or coal 
 fire, than otherwise, and the deterioration 
 should be repaired by increased ventilation. 
 
 Late hours and anxious pursuits exhaust 
 the nervous system and produce disease and 
 premature death. Therefore, the hours of labor 
 and study should be short. 
 
 Moderation in eating and drinking, short 
 hours of labor and study, regularity in exercise, 
 recreation and rest, cleanliness, equanimity of 
 temper and equality of temperature — these are 
 the great essentials to that which surpasses all 
 wealth : health of mind and body. 
 
 Onions as Medicine. — Onions are really 
 sweeteners of the breath after the local effects 
 have passed away. They correct stomach dis- 
 orders and carry off the accumulated poisons 
 of the system. They provide a blood purifier 
 that all may freely use, and do perfect work in 
 constipation troubles. As a vermifuge the onion 
 cannot be surpassed, and, eaten raw, will often 
 check a cold in the head. One small onion eaten 
 every night before retiring is a well-known doc- 
 tor’s prescription for numerous affections of the 
 head, and is highly recommended for sleepless- 
 ness; it acts on the nerves in a soothing way, 
 without the injurious effects of drugs. The 
 heart of an onion, heated and placed in the ear, 
 will often relieve the agony of earache, while the 
 syrup procured from sprinkling a sliced onion 
 with sugar and baking in the oven will work 
 wonders in a “croupy” child. 
 
 * Apples as Medicine. — Chemically, the apple 
 is composed of vegetable fiber, albumen, sugar, 
 gum, chlorophyl, malic acid, gallic acid, lime, 
 
 and much water. It contains a larger percent- 
 age of phosphorus than any other fruit or 
 vegetable. The phosphorus is admirably 
 adapted for renewing the essential nervous 
 matter, lecithin, of the brain and spinal cord. 
 The acids of the apple are of signal use for 
 men of sedentary habits, whose livers are slug- 
 gish in action, those acids serving to eliminate 
 from the body noxious matters which, if retained, 
 would make the brain heavy and dull, or bring 
 about jaundice or skin eruptions and other allied 
 troubles. Some such experience must have led 
 to our custom of taking apple sauce with roast 
 pork, rich goose, etc. The malic acid of ripe 
 apples, either raw or cooked, will neutralize 
 any excess of chalky matter engendered by 
 eating too much meat. Such fresh fruits as 
 the apple, the pear and the plum, when taken 
 ripe and without sugar, diminish acidity in the 
 stomach rather than provoke it. Their vegetable 
 sauces and juices are converted into alkaline 
 carbonates, which tend to counteract acidity. 
 
 Burnt Alum. — An Invaluable Household 
 Remedy. — Several years ago the writer lived on 
 a ranch fifteen miles from the nearest town, and 
 in case of sickness or accident the services of a 
 physician could not be obtained for less than 
 $25 a visit. After being forced in emergencies 
 to resort to some kind of treatment, I soon 
 accumulated quite a stock of knowledge of 
 simple household medicines. My experience 
 proved the best all-around medicine to be burnt 
 alum, which destroys all animal or insect poison 
 and fungus growth. 
 
 Croup readily succumbs when the patient 
 takes a few doses of molasses into which is 
 mixed a pinch of burnt alum. Rub the chest 
 well with lard, turpentine and coal oil mixed. 
 
 For diphtheria gargle the throat with a mix- 
 ture of burnt alum, sugar and chlorate of potash, 
 dissolved in a half glass of water. 
 
 For an ordinary sore throat gargle with water 
 in which has been placed a teaspoonful of sugar 
 and a large pinch of burnt alum. 
 
 La grippe can be cured by taking quinine 
 in doses of from 2 to 6 grains every other night 
 for a week, and using a powder of .sugar and 
 burnt alum. Take only in small doses, when 
 the cough is tight and croupy, as alum has a 
 tendency to constipate, and in this disease it is 
 very essential to keep the bowels open. 
 
 When a person is bitten by a dog or any 
 animal, after the wound has bled a little, wash 
 in warm water, and immediately apply a salve 
 made of burnt alum, vaseline or lard. The alum 
 will destroy the poison, and no wound will fol- 
 low. It is also a preventive of hydrophobia. 
 Hemorrhages of all kinds can be stopped by 
 water strongly impregnated with alum. T. 
 
208 
 
 VALUABLE HYGIENIC SUGGESTIONS 
 
 Ordinary toothache can be cured by inserting 
 in the cavity cotton saturated with vaseline 
 dipped in burnt alum. 
 
 How to Sleep. — It is a common expression 
 that to take food immediately before going to 
 bed and to sleep is unwise. Such a suggestion is 
 answered by a reminder that the instinct of ani- 
 mals prompts them to sleep as soon as they have 
 eaten ; and in summer an after-dinner nap, especi- 
 ally when that meal is taken at mid-day, is a lux- 
 ury indulged in by many. Neither darkness nor 
 season of the year alter the conditions. If the 
 ordinary hour of the evening meal is six or 
 seven o’clock, and the morning meal at seven or 
 eight o’clock, an interval of twelve hours or 
 more elapses without food, and for persons whose 
 nutrition is at fault this is altogether too long a 
 period for fasting. That such an interval 
 without food is permitted explains many a rest- 
 less night and much of the head- and backache, 
 and the languid, half-rested condition on rising 
 which is accompanied by no appetitite for break- 
 fast. This meal itself often dissipates these 
 sensations. It is, therefore, desirable, if not 
 essential, when nutriment is to be crowded, that 
 the last thing before going to bed should be the 
 taking of food. Sleeplessness is often caused 
 by starvation, and a tumbler of milk, if drunk 
 in the middle of the night, will often put people 
 to sleep when hypnotics would fail of their pur- 
 pose. Food before rising is an equally impor- 
 tant expedient. It supplies strength for bath- 
 ing and dressing, laborious and wearisome 
 tasks for the underfed, and is a better morning 
 “pick-me-up” than any hackneyed “tonic.” 
 
 To Acoid Ague. — 1. Choose for sleeping- 
 apartments rooms on the sunny side of the 
 house. 2. As soon as the dew begins to fall, 
 build a fire, as the heat will do much to kill the 
 malaria. 3. Do not expose yourself to the ma- 
 larial air after sunset or before sunrise. 4. Take 
 a thorough bath every day on rising, in a warm 
 room, with friction enough to produce a reaction. 
 5. This will keep the skin healthy and active. 
 Regulate the bowels by a proper diet. In many 
 cases ague is caused by the accumulation of 
 morbid matters in the system. 
 
 Fruit as Medicine. — Grape fruit is almost 
 as good as quinine for malarial troubles, and 
 pineapple is a sure cure for sore throat and 
 diphtheria. Tomatoes are perfect liver regu- 
 lators — they contain a very small portion of 
 mercury. Oranges act on the kidneys very 
 beneficially, while lemons and grapes are effica- 
 cious in curing and preventing cancerous trou- 
 bles. Watercresses act on the lungs, and are 
 said to be a cure for incipient consumption. 
 They certainly have marvelous tonic power, and 
 
 refresh one after great fatigue. A diet of grapes 
 as a cure-all has been proved valuable in hun- 
 dreds of cases, and, if taken in time, a case of 
 jaundice can be cured by eating nothing but 
 lettuce and lemon juice. 
 
 What They Should Do. — Women who would 
 retain the beauty with which they have been 
 endowed should avoid peppered soups, stews, 
 game pates, ragouts and spices. Women of 
 nervous and sanguine temperament should 
 restrict themselves to a diet of eggs, milk, 
 bread, fruit, light broths and Crustacea. Malt 
 and spirituous liquors should be let severely 
 alone, and tonics containing iron, phosphoric 
 acid and other drugs are so harmful to the 
 complexion that they should not be tampered 
 with, but only resorted to on medical advice. 
 
 To Aooid Sunstrokes. — Those who abstain 
 from the use of spirituous drinks during hot 
 weather, and have regular hours for sleeping 
 and eating, need have little fear of sunstroke. 
 Bathing, washing, or sponging the skin all 'over 
 in the morning is a wholesome precaution. 
 Light, easy -fitting, broad-brimmed hats should 
 be worn by those who work outdoors. Those 
 who have to work in the sun for any length 
 of time should have a shed or shade of some 
 kind handy, where they can rest a few minutes 
 at a time occasionally. Those who have to go 
 about the streets should keep on the shady side, 
 wear light and porous hats, and, if possible, 
 carry sun umbrellas. 
 
 To Keep Cool During Hot Nights. — Bathe 
 the body with cool water just before retiring, 
 and lie down without drying it off. The water 
 absorbs the heat, and in evaporating throws the 
 heat off with it. It will be more effectual in 
 hot countries, and those who have tried it say 
 there is absolutely no danger of taking cold. 
 
 What Lemons Will Do. — Lemon juice, with 
 water and very little sugar, taken every morn- 
 ing, will keep the stomach in order and prevent 
 dyspepsia. 
 
 If you have dark hair, and it seems to be 
 falling out, cut off a slice of lemon and rub 
 it on your scalp. It will stop the trouble 
 promptly. 
 
 Squeeze a lemon into a quart of milk (this 
 is for the ladies), and it will give you a mixture 
 to rub on your face night and morning, and 
 get a complexion like a princess. Pour lemon 
 juice into an equal quantity of glycerine, and 
 rub your hands with the mixture before going 
 to bed. If you don’t mind sleeping with gloves 
 on, that is better still. In the morning wash 
 your hands thoroughly in warm water, and 
 apply the lemon juice again pure, but only a 
 
VALUABLE HYGIENIC SUGGESTIONS 
 
 209 
 
 few drops. You must not keep this up too long, 
 or your hands will show too dazzling a white- 
 ness. 
 
 If you have a bad headache, cut a lemon into 
 slices and rub these along your temples. The 
 pain will not be long disappearing, or at least 
 'in growing easier to bear. 
 
 If a bee or an insect stings you, apply a few 
 drops of lemon juice. 
 
 If you have a troublesome corn the lemon can 
 be again put to good account by rubbing it on 
 the toe after you have taken a hot bath and cut 
 away as much as possible of the troublesome 
 intruder. 
 
 Rules for Fat People and for Lean. — To 
 increase the weight : Eat, to the extent of satis- 
 fying a natural appetite, of fat meats, butter, 
 cream, milk, cocoa, chocolate, bread, potatoes, 
 peas, parsnips, carrots, beets, farinaceous foods, 
 as Indian corn, rice, tapioca, sago, corn starch, 
 pastry, custards, oatmeal, sugar. Avoid acids. 
 Exercise as little as possible, and sleep all you 
 can. 
 
 To reduce the weight : Eat, to the extent of 
 satisfying a natural appetite, of lean meat, 
 poultry, game, eggs, milk moderately, green 
 vegetables, turnips, succulent fruits, tea or 
 coffee. Drink lime juice, lemonade, and acid 
 drinks. Avoid fat, butter, cream, sugar, pastry, 
 rice, etc. 
 
 Dangers of Foul Air. — If the condensed 
 breath collected on the cool window panes of a 
 room where a number of persons have been 
 assembled be burned, a smell as of singed hair 
 will show the presence of organic matter, and if 
 the condensed breath be allowed to remain on 
 the windows a few days, it will be found, on 
 examination by the microscope, that it is alive 
 with animalculse. It is the inhalation of air 
 containing such putrescent matter which causes 
 half of the sick-headaches, which might be 
 avoided by a circulation of fresh air. 
 
 A Mistaken Idea. — The old adage, “Feed a 
 cold and starve a fever,” is very silly advice. 
 If anything, the reverse would be nearer right. 
 When a person has a severe cold it is best for 
 him to eat very lightly, especially during the 
 first few days of the attack. 
 
 Tomato in Bright’s Disease. — When 
 Thomas Jefferson brought the tomato from 
 France to America, thinking that if it could be 
 induced to grow bountifully it might make good 
 feed for hogs, he little dreamed of the benefit he 
 was conferring upon posterity. A constant diet 
 of raw tomatoes and skim-milk is said to be a 
 certain cure for Bright’s disease. Gen. Schenck, 
 who, when Minister to England, became a 
 victim to that complaint, was restored to health 
 13 
 
 by two years of this regimen. With many 
 persons the tomato' has much the same effect 
 upon the liver as a small blue pill. 
 
 Hoto and When to Drink Water. — Accord- 
 ing to Doctor Leuf, when water is taken into the 
 full or partly full stomach, it does not mingle 
 with the food, as we are taught, but passes 
 along quickly between the food and lesser curv- 
 ative toward the pylorus, through which it 
 passes into the intestines. The secretion of 
 mucus by the lining membrane is constant, and 
 during the night a considerable amount accu- 
 mulates in the stomach; some of its liquid por- 
 tion is absorbed, and that which remains is 
 thick and tenacious. If food is taken into the 
 stomach when in this condition, it becomes 
 coated with this mucus, and the secretion of the 
 gastric juice and its action are delayed. These 
 facts show the value of a goblet of water before 
 breakfast. This washes out the tenacious 
 mucus and stimulates the gastric glands to 
 secretion. In old and feeble persons water 
 should not be taken cold, but it may be with 
 great advantage taken warm or hot. This 
 removal of the accumulated mucus from the 
 stomach is probably one of the reasons why 
 taking soup at the beginning of a meal has been 
 found so beneficial. 
 
 To Straighten Round Shoulders.— A stoop- 
 ing figure and a halting gait, accompanied by 
 the unavoidable weakness of lungs incidental to 
 a narrow chest, may be entirely cured by a very 
 simple and easily-performed exercise of raising 
 one’s self upon the toes leisurely in a perpen- 
 dicular position sevoral times daily. To take 
 this exercise properly one must take a perfectly 
 upright position, with the heels together and the 
 toes at an angle of forty-five degrees. Then 
 drop the arms lifelessly by the sides, animating 
 and raising the chest to its full capacity of mus- 
 cularity, the chin well drawn in, and the crown 
 of the head feeling as if attached to a string 
 suspended from the ceiling above. Slowly rise 
 upon the balls of both feet to the greatest pos- 
 sible height, thereby exercising all the muscles 
 of the legs and body; come again into a stand- 
 ing position without swaying the body backward 
 out of the perfect line. Repeat this same exercise, 
 first on one foot, then on the other. It is wonder- 
 ful what a straightening-out power this exercise 
 has upon round shoulders and crooked backs, 
 and one will be surprised to note how soon the 
 lungs begin to show the effect of such expansive 
 development. 
 
 Diet of Business Men. — Business men 
 should diet themselves so as to be able to do the 
 maximum of work between the lunch hour and 
 evening, ai\d not work for a few minutes after 
 eating. Such foods as plain soups, cold chicken. 
 
210 
 
 VALUABLE HYGIENIC SUGGESTIONS 
 
 milk, drunk slowly, cresses, lettuce, rice, rice 
 pudding, sandwiches, beef or lamb, bread and 
 butter will be amply nutritive, and yet so 
 readily assimilated that brain work will not 
 interfere with their digestion. Alcohol in any 
 form should not be taken by brain workers, and 
 pastry and ice cream should be avoided. Fif- 
 teen minutes should be spent in light reading 
 or conversation before severe mental labor is 
 begun. A light cigar immediately after lunch 
 aids digestion. It is in the evening, when the 
 work of the day is done, that a substantial meal 
 should be taken. 
 
 To Produce the Habit of Nose-Breathing. 
 — It has long been known that if people would 
 only keep their mouths shut and breathe 
 through their nose, nature’s respirator, they 
 would avoid a variety of serious ailments. Dr. 
 F. A. A. Smith now insists that a large propor- 
 tion of diseases of the throat are attributable to 
 the neglect of this habit. He says that mothers 
 should see to it that their little ones do not 
 acquire the habit of mouth-breathing, and if 
 they have acquired it, steps should immediately 
 be taken to rid them of it. One of the simplest 
 ways in which Dr. Smith suggests that this can 
 be done is the placing of a four-tail bandage 
 under the chin, causing the mouth to be closed, 
 both by day and night, for several weeks. It 
 must first, however, be ascertained whether 
 there are any impediments in the nostrils, 
 and if so these should be removed. 
 
 Occrshoes or “Rubbers.” — Carelessness 
 in the wearing of overshoes is one of the most 
 fruitful causes of colds and winter ills. When 
 worn too long they “ draw ” the feet to an ex- 
 tent which is often painful and sometimes pro- 
 ductive of “frost-bite.” Where the ordinary 
 shoes are of proper stoutness it is best not to 
 wear “ rubbers ” at all, and under no circum- 
 stances shoidd they he worn in two widely 
 different temperatures on the same day. Re- 
 move them immediately on entering a house, 
 even if you remain inside but a short time. 
 The same remarks apply to mufflers and other 
 throat wrappings. 
 
 A Cup of Cheer. — For those who wish to 
 keep the imagination fresh and vigorous, choc- 
 olate is the beverage of beverages. However 
 copiously you have lunched, a cup of chocolate 
 immediately afterward will produce digestion 
 three hours after, and prepare the way for a 
 good dinner. It is recommended to every one 
 who devotes to brain work the hours he should 
 pass in bed; to every wit who finds he has be- 
 come suddenly dull; to all who find the air 
 damp, the time long, and the atmosphere un- 
 supportable; and, above all, to those who, tor- 
 
 mented with a fixed idea, have lost their free- 
 dom of thought. 
 
 Simple Relief for Lung Troubles. — It has 
 long been known that pine needle pillows 
 would alleviate persons afflicted with lung 
 troubles, and a Florida editor relates an inci- 
 dent in support of the fact as follows: During 
 
 a visit to the home of a most estimable lady 
 living on Indian River, this editor was told of a 
 discovery that had been made which may prove 
 a boon to sufferers from lung or bronchial 
 troubles. This lady having heard that there 
 was peculiar virtue in a pillow made from pine 
 straw, and having none o*f that material at hand, 
 made one from fine, soft pine shavings, and had 
 the pleasure of noting immediate benefit. Soon 
 all the members of the household had pine-shav- 
 ings pillows, and it was noticed that all coughs, 
 asthmatic or bronchial troubles abated at once 
 after sleeping a few nights on these pillows. An 
 invalid suffering with lung trouble derived much 
 benefit from sleeping upon a mattress made 
 from pine shavings. The material is cheap 
 and makes a very pleasant and comfortable 
 mattress, the odor of the pine permeating the 
 entire room, and absorbing or dispelling all un- 
 pleasant odors. 
 
 A Simple Home Remedy. — Did you ever 
 give asafcetida tea to the baby for colic, or to 
 the older ones for nervousness ? For colic, pour 
 half a cup of boiling water on a piece of asafoe- 
 tida as large as a pea, let it stand until cool 
 enough to drink, sweeten a little, and give baby 
 as much as it will drink of it; and you will be 
 surprised how soon it will cease its cries and 
 drop off into a quiet sleep. 
 
 If the older children are fretful, peevish and 
 worrisome without any seeming cause, ten 
 chances to one it is nervousness of some kind, 
 and a half cup or more, according to their age, 
 will work wonders in their deportment. If they 
 do not sleep well at night, give them a good 
 drink at bedtime; and if you are tired and 
 worn out, and nature is vainly calling for the 
 rest you fain would take, but cannot from ner- 
 vousness, drink a generous draught of it your- 
 self and see what a help it will be to you. 
 
 Of course the odor is disagreeable, but the 
 taste is not, and, if properly sweetened, children 
 never object to it. Indeed, they seem rather to 
 relish it. 
 
 Sunshine. — Equally important with pure air 
 in living- apartments is sunshine. It carries 
 with it radiance and cheer and vigor and good 
 health. It is the great purifier, warding off 
 mould, moisture, gloom, depression and disease. 
 It should be admitted to every apartment of 
 the house, and made welcome at all times. It 
 
VALUABLE HYGIENIC SUGGESTIONS 
 
 211 
 
 is a strong preventive to the disorders that visit 
 shaded and musty places. It brings health and 
 happiness that can not be obtained from any 
 other source. It is nature’s own health- giving 
 agent, and nothing can be substituted for it. 
 It has no artificial counterpart. It does not 
 only touch the physical body, but it reaches the 
 mind and soul and purifies the whole existence 
 of man. It may fade a carpet or upholstery, 
 but it will bring color to the cheeks, light to 
 the eye and elasticity to the step. The closed 
 and shaded window may throw a richness of 
 color upon the room, but it will bring paleness 
 and feebleness to the occupants. 
 
 Tea and Coffee. — Tea is a nerve stimulant, 
 pure and simple, acting like alcohol in this 
 respect, without any value that the latter may 
 possess as a retarder of waste. It has a special 
 influence upon those nerve centers that supply 
 will power, exalting their sensibility beyond 
 normal activity, and may even produce hysteri- 
 cal symptoms, if carried far enough. Its active 
 principle, theine, is an exceedingly powerful 
 drug, chiefly employed by nerve specialists as a 
 pain-destroyer, possessing the singular quality 
 of working toward the surface. That is to say, 
 when a dose is administered hypodermically for 
 sciatica, for example, the narcotic influence pro- 
 ceeds outward from the point of injection, in- 
 stead of inward toward the center, as does that of 
 morphia, atropia, etc. Tea is totally devoid of 
 nutritive value, and the habit of drinking it to 
 excess, which so many American women indulge 
 in, particularly in the country, is to be deplored 
 as a cause of our American nervousness. 
 
 Coffee, on the contrary, is a nerve food. Like 
 other concentrated foods of its class, it operates 
 as a stimulant also, but upon a different set of 
 nerves from tea. Taken strong in the morning, 
 it often produces dizziness and that peculiar 
 visual symptom of overstimulus which is called 
 muscce volitantes — - dancing flies. But this 
 is an improper way to take it, and rightly used 
 it is one of the most valuable liquid additions to 
 the morning meal. Its active principle, caffeine, 
 differs in all physiological respects from theine, 
 while it is chemically very closely allied, and its 
 limited consumption makes it impotent for 
 harm. 
 
 What Causes Coughs. — Colds and coughs 
 are prevalent throughout the country, but throat 
 affections are by far more common among busi- 
 ness men. Every unfortunate one mutters 
 something about the abominable weather and 
 curses the piercing wind. Much of the trouble, 
 however, is caused by overheated rooms, and a 
 little more attention to proper ventilation would 
 remove the cause of suffering. Dr. J. Ewing 
 Mears said to an inquirer. “The huskiness 
 
 and loss of power of articulation so common 
 among us are largely due to the use of steam for 
 heating. The steam cannot be properly regu- 
 lated, and the temperature becomes too high. 
 A person living in this atmosphere has all the 
 cells of the lungs open, and when he passes into 
 the open air he is unduly exposed. The afflic- 
 tion is quite common among the men who oc- 
 cupy offices in the new buildings which are 
 fitted up with all modern improvements. The 
 substitution of electric light for gas has wrought 
 a change to which people have not yet adapted 
 themselves. The heat arising from a number 
 of gas jets will quickly raise the temperature of a 
 room, and unconsciously people relied upon that 
 means of heating to some extent. Very little 
 warmth, however, is produced by the electric 
 light, and when a man reads by an incandescent 
 light he at times finds himself becoming chilly, 
 and wonders why it is. Too hot during the 
 day and too cold at night are conditions which 
 should be avoided.” 
 
 Care ok the Feet. — Ill-health is often caused 
 by carelessness about the feet. The largest 
 pores in the system are in the bottom of the 
 feet, and the most offensive matter is discharged 
 through the pores. The feet and armpits 
 should be washed every day with pure water 
 only, as from them an offensive odor is emitted 
 unless daily bathing is practiced. The pores, 
 instead of being repellants, are absorbents, 
 and the fetid matter is taken back into the 
 system, unless quickly removed from the sur- 
 face. Stockings should not be worn more than 
 one or two days at a time. 
 
 The Dark Sick-Room. — The first words of 
 most physicians when they enter sick-rooms in 
 private houses should be Goethe’s dying excla- 
 mation: “More light! more light!” It certainly 
 is true that generally before the doctor can get 
 a good look at the patient, he has to ask that 
 the curtains be raised, in order that the rays of 
 a much greater healer than the ablest physician 
 may ever hope to be may be admitted. If the 
 patient’s eyes are so affected that they cannot 
 bear the light, a little ingenuity will suffice to 
 screen them, and at the same time allow the 
 cheerful light to enter. A dark sick-room must 
 be an uncheerful one, and now that it is known 
 that light is one of the most potent microbe- 
 killers, let us have it in abundance. 
 
 Sick-Room Disinfectants. — One of the 
 simplest disinfectants of a sick-room is ground 
 coffee burnt on a shovel, so as to fill the atmos- 
 phere of the room with its pungent aromatic 
 odor. If two red-hot coals are placed on a fire- 
 shovel, and a teaspoonful of ground coffee is 
 sprinkled over them at a time, using three tea- 
 spoonfuls in all, it will fill the room with its 
 
212 
 
 THE CARE OF CHILDREN 
 
 aroma, and is said to have the hygienic effect of 
 preventing the spread of various epidemic dis- 
 eases. The odor is very agreeable and soothing 
 to a sick person, where other disinfectants prove 
 disagreeable. Physicians who doubt the power 
 of coffee as a disinfectant frequently recommend 
 it as a deodorizer, and it certainly is one of the 
 very best and most agreeable. Most of the dis- 
 infectants sold have no special power as such, but 
 are simply deodorizers, the two being frequently 
 confounded. It is best, however, to obtain from 
 a physician in cases of dangerous epidemics 
 something that will certainly destroy the 
 germs of the disease as well as deodorize the 
 room. 
 
 When Quinine Will Break Up a Cold. — It 
 
 is surprising, says a family physician, how cer- 
 tainly a cold may be broken up by a timely 
 dose of quinine. When first symptoms make 
 their appearance, when a little languor, slight 
 hoarseness and ominous tightening of the nasal 
 membranes follow exposure to draughts or 
 sudden chill by wet, five grains of this useful 
 alkaloid are sufficient in many cases to end the 
 trouble. But it must be done promptly. If 
 the golden moment passes, nothing suffices to 
 stop the weary sneezing, handkerchief-using, 
 
 red nose and woebegone-looking periods that 
 certainly follow. 
 
 Ways to Acoid Colds. — Before the cold 
 weather comes on, and colds, sore throats and 
 all other attendant evils of our variable climate 
 are fairly with us, mothers should see that their 
 children accustom themselves to the use of cold 
 water on the throat and chest. A vigorous 
 washing and scrubbing with cold water every 
 morning, followed by friction with a coarse 
 towel, will do much to prevent any throat 
 trouble later on. A child should also be taught 
 to gargle the throat well with cold water every 
 time it washes its teeth. 
 
 Milk as a Dressing lor Wounds. — Milk has 
 been found to contain remarkable healing qual- 
 ities if applied to wounds in an early stage, and 
 excellent results have been obtained by its use 
 in the dressing of burns. Compresses are 
 soaked in milk and laid on the burn, to be re- 
 newed night and morning. An extensive bum 
 has in this way been reduced in three days to 
 one-quarter of its original size. Another burn, 
 which had been treated for eight days with olive 
 oil and oxide of zinc, healed rapidly under a 
 milk dressing. 
 
 v. The Care of Children ) 
 
 D ON’T do everything for and with the baby 
 that you are advised to do; consider 
 well the advice, and then rely most on 
 your own judgment. 
 
 Don’t neglect to have the little fellow’s 
 clothing light, warm, loose and free from pins. 
 
 Don’t wake the baby to exhibit the tints of 
 his eyes to admiring friends. Sleep is his most 
 unquestionable right. 
 
 Don’t spoil the infant by walking or rocking 
 it to sleep, and do not let any one else do so; it 
 will sleep best and most naturally when lying 
 upon a comfortable bed. 
 
 Don’t strain the baby’s eyes by allowing 
 strong lights to shine directly into them, es- 
 pecially when he first wakes. 
 
 Don’t lay the child down with his ears bent 
 away from his head; the result will be a de- 
 formity. 
 
 Don’t try to prevent a teething child from 
 sucking his thumb; it helps the work of den- 
 tition, and if the habit is acquired it can easily 
 be broken up by the application of some bitter 
 tincture to the thumbs, two or three applica- 
 tions only being necessary. 
 
 Don’t fail to feel of baby’s hands and feet 
 during cold weather, both day and night. If 
 they become cold, rub them gently till warm; if 
 that does not have the desired result, wrap 
 them in warm flannels. 
 
 Don’t forget that small socks, tight clothing 
 — anything which interferes with the circula- 
 tion — will produce coldness of the hands and 
 feet. 
 
 Don’t forget that baby’s lungs need plenty 
 of pure, fresh air; but that they are stiff deli- 
 cate, and ought not to be exposed to raw winds 
 or sudden changes. 
 
 Don’t have the room too warm; seventy 
 degrees is about the right temperature, and 
 there should be as little change as possible. 
 
 Don’t take the baby out in severe cold, in 
 damp or unhealthy weather, with the supposi- 
 tion that it will be the means of “toughening” 
 him ; it may do that — it may cost the little life. 
 
 When to Gice Babq a Drink. — Infants, 
 generally, whether brought up at breast or 
 artificially, will, in warm, dry weather, take 
 water every hour with advantage, and their fre- 
 quent fretfulness and rise of temperature are 
 
THE CARE OF CHILDREN 
 
 213 
 
 often due to their not having it. In teething, 
 spoonfuls of water, given every hour or oftener, 
 cool and soothe the gums, and this, with larger, 
 cooling evaporation, often stops the fretting 
 and restlessness so universal at this period. 
 
 In teething and other disturbances the fever- 
 ish condition demands more water to meet the 
 extra evaporation from skin and lungs and to 
 keep the body cool. The young child may be 
 parched with thirst, but be unable to make 
 known its wants. It is well to always test this 
 — that is, whenever a child is uneasy give it a 
 few teaspoonfuls of water, and if this is at all 
 quieting, immediately, or after a few minutes, 
 give more as often and as long as it is accepted 
 and appears useful. If the water is reasonably 
 pure no harm can come if not enough cold 
 water is taken at one time to produce a chill of 
 the internal organs. 
 
 Artificial Feeding of Infants. — The follow- 
 ing formula, by a physician of high standing, 
 has been found beneficial in numerous cases 
 where everything else failed to produce satis- 
 factory results. In the author’s own family, it 
 saved the life of an infant daughter who had 
 been given up by an old practitioner, but who, 
 it seems, was dying simply from lack of proper 
 nourishment. She is now a rosy, robust child. 
 The virtue of this formula consists in the fact 
 that it most nearly corresponds to the natural 
 nourishment from a healthy mother’s breast. 
 In using the formula care should be taken to 
 use only absolutely pure water, and all bottles 
 and vessels should be scrupulously clean. The 
 cream and milk should be from one cow only : 
 
 Take two tablespoonfuls of cream, two table- 
 spoonfuls of lime water, one tablespoonful of 
 good milk, three tablespoonfuls of a solution of 
 sugar of milk containing eighteen drams to one 
 pint of pure water. 
 
 This quantity warmed is enough for once 
 feeding a child of four months. For an older 
 child add one teaspoonful of milk to the mixture 
 for each month over four. For a younger child, 
 diminish the quantity of milk in the same ratio. 
 
 The child should be fed every two hours and 
 a half during the day and evening and as little 
 as possible at night. 
 
 If the child be constipated, substitute barley 
 water for lime water. In preparing the barley 
 water a porcelain-lined kettle should be em- 
 ployed if possible. Use the best pearl barley, 
 and boil to a very thin gruel, which strain. 
 
 Each feeding must, of course, be made fresh, 
 although the barley water and the sugar-of- 
 milk solution may be made in quantities. 
 
 Teething. — Young children, whilst cutting 
 their first set of teeth, often suffer severe con- 
 stitutional disturbance. At first there is rest- 
 
 lessness and peevishness, with slight fever, but 
 not unfrequently these are followed by convul- 
 sive fits, as they are commonly called, which 
 are caused by the brain becoming irritated ; and 
 sometimes under this condition the child is 
 either cut off suddenly, or the foundation of 
 serious mischief to the brain is laid. The rem- 
 edy, or rather the safeguard against these 
 frightful consequences, is trifling, safe, and al- 
 most certain, and consists merely in lancing the 
 gum covering the tooth which is making its 
 way through. When teething is about it may 
 be known by the spittle constantly driveling 
 from the mouth and wetting the frock. The 
 child has its fingers often in its mouth, and bites 
 hard any substance it can get hold of. If the 
 gums be carefully looked at, the part where the 
 tooth is pressing up is swollen and redder than 
 usual; and if the finger be pressed on it the 
 child shrinks and cries, showing that the gum 
 is tender. When these symptoms occur, the 
 gum should be lanced, and sometimes the tooth 
 comes through the next day, if near the surface; 
 but if not so far advanced the cut heals and a 
 scar forms, which is thought by some objection- 
 able as rendering the passage of the tooth more 
 difficult. This, however, is not so, for the scar 
 will give way much more easily than the uncut 
 gum. If the tooth does not come through after 
 two or three days, the lancing may be repeated ; 
 and this is more especially needed if the child 
 be very fractious and seems in much pain. 
 Lancing the gums is further advantageous be- 
 cause it empties the inflamed part of its blood, 
 and so relieves the pain and inflammation. The 
 relief children experience in the course of two 
 or three hours from the operation is often very 
 remarkable, as they almost immediately become 
 lively and cheerful. 
 
 Care of Children’s Teeth. — The close con- 
 nection between the malignant form of sore 
 throat, so common among little children, and 
 decayed teeth has already attracted the atten- 
 tion of wise physicians. It is a too common 
 thing for mothers to allow their children to 
 grow up without any care of their teeth, under 
 the impression that the first teeth are only tem- 
 porary, and it is natural that they should de- 
 cay. It is now known, however, that these 
 teeth, if allowed to decay, become the habita- 
 tion of the foulest bacteria, and it is already 
 conjectured that this is a frequent cause of 
 diphtheria and kindred diseases, which attack 
 little children more violently than they do 
 adults. 
 
 It is the greatest mistake to allow a child to 
 be careless about its teeth. From the moment 
 a child is born its mouth should be washed out 
 daily or semi-daily with cold water, and as soon 
 
214 
 
 THE CARE OF CHILDREN 
 
 as teeth appear a soft baby brush should be 
 used. When the child is able to use a brush 
 for himself he should be taught to brush his 
 teeth at the back as well as the front, for the 
 foulest secretions of tartar, which causes the 
 decay of the teeth, usually find a resting-place 
 at the back of the teeth. 
 
 Any spot of decay in a child’s teeth should 
 be promptly attended to, cleaned out and filled 
 with some soft cement to arrest its growth. 
 There is probably no more fruitful cause of dis- 
 ease of the throat and stomach than foul teeth 
 in childhood. Clear cold water and a brush are 
 all that a child needs for his teeth regularly. 
 Once a week the teeth should be scrubbed out 
 thoroughly with white castile soap and water, 
 using a brush. The soap tends, it is said, to 
 destroy any animalculse, but it should not be 
 used oftener, as it causes the enamel to turn 
 yellow. 
 
 To Cure a Cold. — It is wise to check a cold 
 at the outset, and not allow it to gain too much 
 hold. 
 
 A cold in the head may sometimes be arrested 
 in its first stages by camphor, but this, like all 
 other drugs, should only be given by a physi- 
 cian’s order. 
 
 In a feverish cold, aconite, mixed in the pro- 
 portion of half a drop of the medicine to a tea- 
 spoonful of water, taken by the child every 
 hour, is often marvelously efficacious; but this, 
 too, should not be administered unless prescribed 
 by the doctor, as it is said to be very dangerous 
 to some constitutions. 
 
 It is always safe, however, to fight against a 
 cold by external applications, as camphorated 
 oil rubbed upon the throat and chest and be- 
 tween the shoulders— this is admirable for chil- 
 dren; or vaseline similarly applied. 
 
 In influenza a little relief is sometimes ob- 
 tained by painting the inside of the nostrils 
 with a camel’s-hair brush or a tiny swab dipped 
 in melted vaseline. This process will answer 
 for young children, but older persons may snuff 
 up the vaseline. 
 
 A mustard foot bath is often helpful in the 
 first stages of a cold. A good handful each of 
 mustard and coarse salt should be stirred into 
 the water, and all chills must be avoided after- 
 wards. 
 
 For an ordinary sore throat the outside of the 
 throat may be rubbed at night with wet salt 
 and the neck then bound with a narrow strip of 
 flannel. Rubbing with camphorated oil is often 
 beneficial to incipient sore throats. 
 
 The old-fashioned pork and pepper may also 
 be used for this trouble in children. For con- 
 striction of the lungs a mustard plaster should 
 be applied, and the surface of this should be 
 
 spread with sweet oil or white of an egg to 
 prevent blistering the skin. 
 
 A hot bath is valuable in the first stages of 
 congestion of the lungs, as it is also in infantile 
 convulsions and in sudden brain trouble. In 
 the last-named attack ice should be applied to 
 the head and a hot water bag to the feet. 
 
 The Function of the Tonsils. — Many a 
 mother who has found in the tonsils of her chil- 
 dren the seat of frequent trouble has wondered 
 for what purpose these sacs of sensitive blood 
 vessels are included in the anatomy of the 
 throat. Late researches by Dr. Lovell Gullard 
 have developed some interesting facts about 
 them, which ought to change opinion from skep- 
 tical curiosity to grateful welcome. 
 
 The tonsils are, it seems, glands in which the 
 white blood corpuscles are developed. Now, 
 the white blood corpuscles are the natural ene- 
 my of malignant microbes and bacteria, attack- 
 ing them wherever encountered and always com- 
 ing off victorious. 
 
 It will be seen, therefore, that a workshop 
 for the manufacture of white corpuscles is a 
 valuable plant, and its location just at the junc- 
 tion of the mouth and nasal passage, two 
 sources of disease-germ supply, is only another 
 evidence of the admirable economy of nature. 
 
 While the larger portion of the white cor- 
 puscles created by the tonsils pass right on into 
 the circulation, patrolling and protecting the 
 entire blood system, many more remain on the 
 tonsil surfaces to catch the insidious bacillus at 
 the very threshold as he has stolen through the 
 mouth or slipped in by way of the nostrils. By 
 the time the invading germ has passed the 
 tonsil quarantine it is harmless, and thus, 
 equally with the blood, are the throat, stomach 
 and lungs protected. 
 
 Cholera Infantum. — This disease is caused 
 generally by bad milk. Milk must therefore 
 be kept fresh, and this can be done as follows : 
 As soon as the milk comes put it in a glass 
 bottle; put the bottle in a kettle with a block of 
 wood under it to prevent the bottom coming in 
 contact with the kettle; put water enough in 
 the kettle to come half way up the side of 
 the bottle; heat the water as hot as possible 
 without boiling; then take the kettle from the 
 fire and cork the bottle; let the bottle remain in 
 the kettle for half an hour; then put the bottle 
 in a cool place. This makes the milk safe 
 without boiling. If possible use a rubber stop- 
 ple instead of cork. The bottle and stopple 
 must be cleansed every day with boiling water. 
 
 A Warning. — Cuffing the ears of children is 
 a wicked and dangerous practice. The con- 
 cussion of the air in the ear passage is extremely 
 likely to fracture the tympanum of the ear and 
 
Contagious diseased 
 
 215 
 
 thus render the child permanently deaf. Hard- 
 ness of hearing arising from cold, catarrh and 
 other afflictions may be alleviated and often 
 cured, but when the drum of the ear is ruptured 
 nothing whatever can be done. There are 
 many permanently deaf persons whose affliction 
 has been brought on by boxing the ears, and 
 the practice should be carefully avoided by 
 parents and teachers. There are many ways of 
 proper punishment without embittering a whole 
 life. 
 
 Children Need Sleep. — Children, until 
 they are 12 or 13 years old, should have at 
 least 10 hours sleep, 11 is better; until 18 or 19, 
 9 hours is none to much. In this country chil- 
 dren inherit nervous temperaments. No hy- 
 gienic measure soothes, quiets and strengthens 
 the nerves like plenty of sleep. Children should 
 never be awakened in the morning. Yet the 
 demands of the household convenience and the 
 claims of school make it necessary that they 
 should be out of bed at a certain hour, usually 
 not later than seven. To make this possible, 
 and give them their fair share of sleep so that 
 they will be ready to waken of their own 
 accord, they must be in bed between 8 and 10, 
 according to their ages. If bedtime is made 
 pleasant to them, as a mother love can make it, 
 with a story, a little talk over the events of the 
 day, with loving words and ministrations, the 
 hardship of banishment to bed will be robbed 
 of its bitterness. 
 
 A Hint lor Mothers. — Mothers, whose 
 babies toe in, rub (at least twice a day) the 
 outer side of the little legs with a firm stroke 
 upward. You can do it regularly when putting 
 baby to bed and at such other times as may be 
 convenient. When the little one climbs into 
 your lap for a “ cuddle ” or a story is a good 
 time. Hold the little foot sometimes in your 
 hand in a correct position. Recollect, do not 
 rub down and not the inner side of the leg. 
 The object is to nourish and strengthen the 
 
 outer muscles, which are proportionately weak. 
 Begin below the ankle and rub to the knee 
 slowly and quietly, but not too lightly. The 
 treatment, faithfully persevered in, it will soon 
 correct the trouble. 
 
 Infant’s Syrup. — The syrup is made thus: 
 One pound best box raisins, half an ounce of 
 anise-seed, two sticks licorice; split the raisins, 
 pound the anise-seed, and cut the licorice fine ; add 
 to it three quarts of rain water, and boil down 
 to two quarts. Feed three or four times a day, 
 as much as the child will willingly drink. The 
 raisins are to strengthen, the anise is to expel 
 the wind, and the licorice as a physic. 
 
 Ointment for Scurf in the Heads of In- 
 fants. — Lard, two ounces; sulphuric acid, 
 diluted, two drachms; rub them together, and 
 anoint the head once a day. 
 
 Remedy for Worms. — Bruise J oz. of Caro- 
 lina pink-root, \ oz. of senna leaf, \ oz. of man- 
 na, and |r oz. of American worm-seed. Pour on 
 1 pt. of boiling water, and steep without boiling. 
 Add half as much milk and sweeten well. To a 
 child 5 years old give 1 gill 3 times a day, be- 
 fore meals. 
 
 Croup Remedy. — In an attack of croup, be- 
 fore a physician can arrive, no time should be 
 lost in waiting. An emetic is the first thing to 
 be given, and nothing is better than a teaspoon- 
 ful of the wine or syrup of ipecac, either clear 
 or diluted in a little water. Repeat in fifteen or 
 twenty minutes, if necessary. But sometimes 
 there is no ipecac in the house ; in such a case 
 give a teaspoonful of powdered alum in honey 
 or syrup. Keep the air in the room continually 
 moistened by steam ; the vapor of unslaked lime 
 is excellent. Keep the temperature of the room 
 as high as eighty degrees, and avoid draughts. 
 
 Whooping Cough Cure. — The juice of 1 
 lemon, 1 tablespoonful of sweet oil, 2 oz. loaf 
 sugar, white of 1 egg, 1 teaspoonful paregoric. 
 Beat together in a bowl and give a teaspoonful 
 after coughing. 
 
 (a g Contagious Diseases ^ 
 
 S CARLET FEVER, a contagious disease pro- 
 ducing a large annual mortality, is produced 
 by a specific poison which emanates from 
 the person of the patient, and can be caused by no 
 other means, and this poison is remarkable for 
 the tenacity with which it affixes itself to objects 
 which, if portable, may convey it long distances, 
 and for its tenacity of life, which renders it. dif- 
 ficult to destroy. Diphtheria, also a contagious 
 disease, and largely fatal, may also arise from 
 other causes than contagion, notably from fer- 
 
 menting filth, and requires not only isolation, 
 but cleanliness for its extinction. Typhoid 
 fever and Asiatic cholera, while not directly 
 communicable from person to person, are 
 spread by the dejecta of their victims, which, 
 contaminate the water supply, and thus an ef- 
 ficient disinfection of these dejecta is a very de- 
 sirable thing to accomplish. 
 
 The following points will help to determine 
 the nature of a suspicious illness: 
 
216 
 
 CONTAGIOUS DISEASES 
 
 Chicken-Pox — Small rose pimples, changing 
 to vesicles, appear the second day of fever or 
 after 24 hours’ illness; scabs form about the 
 fourth day of fever; duration, 6 or 7 days. 
 
 Erysipelas — Diffuse redness and swelling 
 second or third day of illness. 
 
 Measles — Small red dots like flea bites, 
 fourth day of fever or after 72 hours’ illness; 
 rash fades on seventh day; duration, 6 to 10 
 days. 
 
 Scarlet Fever — Bright scarlet, diffused, 
 second day of fever or after 24 hours’ illness. 
 Bash fades on fifth day; duration, 8 to 10 days. 
 
 Small-Pox — Small red pimples, changing to 
 vesicles, then pustules, third day of fever or 
 after 48 hours’ illness ; scabs form ninth or tenth 
 day, fall off about fourteenth day; duration, 2 
 to 3 weeks. 
 
 Typhoid Fever — Bose-colored spots, scat- 
 tered, appear eleventh to fourteenth day, accom- 
 panied by diarrhoea; duration, 22 to 30 days. 
 
 It will often relieve a mother’s anxiety to 
 know how long there is danger of infection after 
 a child has been exposed to a contagious disease. 
 The following table gives the information con- 
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 Valuable Adoice on Cholera. — The follow- 
 ing plain thesis on cholera was recently pre- 
 pared by Dr. Heine Marks of St. Louis, at the 
 request of the Mayor: 
 
 Asiatic cholera is caused by Koch’s cholera 
 germs. Begarding this germ the following is 
 true: First, its best soil is in the intestines of 
 
 man ; second, thrives best at a temperature be- 
 tween 86 and 104 degrees Fahrenheit; third, 
 prospers best in an alkaline solution, but may 
 sustain itself for months in neutral solution; 
 fourth, requires moisture for its sustenance; 
 fifth, is not transmissible to lower animals in 
 epidemic form; sixth, above 156 degrees Fah- 
 renheit it is killed with a certainty in short 
 time; seventh, chemical agents, especially min- 
 eral acids, kill it; eighth, gastric juice (the 
 acids of) destroys it absolutely; ninth, drying 
 at temperature over 150 Fahrenheit kills it in a 
 short time, sometimes in a few hours; tenth, 
 petrescent fluids kill it; eleventh, enters the 
 body only by way of digestion, in food and 
 drink; twelfth, leaves the body by the fecal 
 discharges; thirteenth, is found in the vomit 
 only when intestinal contents have entered the 
 stomach before the vomit. 
 
 Milk . — In warm milk it grows and thrives 
 with rapidity. Boiling the milk kills the germ. 
 It grows rapidly in milk which has been previ- 
 ously boiled and allowed to stand, hence the 
 milk should be boiled immediately before each 
 meal. 
 
 Water . — In ordinary drinking-water it usually 
 soon dies from the presence of other bacteria, 
 acids, etc., but in exceptional cases it has sus- 
 tained itself for a long time in such water. In 
 water which has been boiled it sustains itself 
 for a long time ; sometimes for months. 
 
 Food . — Many articles of food are favorable 
 soil for it, and any article, food, furniture or 
 otherwise, under proper circumstances, may 
 carry the germ to non-infected persons. Flies, 
 cockroaches, mice, rats, mosquitoes, bedbugs, 
 etc., after feasting on or being about infected 
 material, carry the germs that have attached 
 themselves to the insects, etc., and transmit 
 some to food supplies by feeding on the food or 
 passing over it. 
 
 Prevention of Disease . — Bender free from 
 cholera germs all food immediately before it is 
 taken into the stomach by subjecting it to cook- 
 ing. Live on such articles of food which digest 
 completely and most easily in the stomach. 
 Avoid eating shortly before retiring. Keep the 
 stomach acid by taking diluted muriatic acid 
 after meals and drinking a sulphuric acid 
 lemonade during the day. Avoid overwork, 
 exhaustion, excessive loss of sleep, etc. Disin- 
 fect the hands before meals. 
 
CONTAGIOUS DISEASES 
 
 217 
 
 Discharges. — From the dischargee, and some- 
 times the vomit, all infection takes place, hence 
 they should be immediately and thoroughly 
 disinfected. The soiled linen should immedi- 
 ately be immersed in bichloride of mercury 
 solution, 10 grains of bichloride to a quart of 
 water. The patient should be bathed with a 
 mild bichloride of mercury solution — two 
 grains to a quart of water — after discharges 
 from the bowels or vomit. The discharges from 
 the patient should immediately be disinfected 
 with bichloride of mercury and potassium per- 
 manganate, 30 grains to a quart of water. 
 
 In the city, where lead pipes are used for 
 drainage, bichloride of mercury will have to be 
 dispensed with in disinfecting the discharges, 
 because the bichloride corrodes the pipe. The 
 most effective disinfectant for the discharges is 
 chloride of lime. 
 
 Nurses . — Attendants on cholera patients 
 should not wash their faces in water that is not 
 free from cholera germs, and should disinfect 
 their hands before washing their faces. They 
 should avoid putting anything in their mouths 
 except properly prepared foods. When their 
 garments become soiled with cholerac discharges 
 or vomits they should be treated immediately 
 like the soiled linen. 
 
 The Sick-Room . — Beds should be cleansed 
 with bichloride solution, 15 grains to a quart 
 of water; or carbolic acid, one-half pint of car- 
 bolic acid to a quart of water. The sick-cham- 
 ber should be kept free from all flies, roaches, 
 mice, rats, etc., and perfectly dry. After the 
 patient has recovered or has died, the room 
 should be fumigated; the floor and immovable 
 furniture and such furniture as will permit 
 should be washed with 15 grains of bichloride 
 of mercury solution to a quart of water. Such 
 furniture as will not bear the bichloride should 
 be disinfected with carbolic acid, one-half pint 
 to a quart of water. All linen and clothing 
 should be boiled or disinfected. 
 
 Disinfectants . — Heat is the best disinfectant 
 and should be employed wherever it is possible. 
 Chloride of lime is the best disinfectant for foul 
 places, streets, yards, closets, etc. All mud 
 holes and dump spots should be dried and dis- 
 infected. Sidewalks and streets should not be 
 watered in time of epidemic. All foul material 
 should be removed. 
 
 Disinfection of Food . — All the food, knives, 
 forks, dishes, etc., can readily be disinfected 
 shortly before meals by dry heat or boiling 
 water. All food should be cleansed well before 
 cooking. 
 
 Pitting in Smallpox. — The following is a 
 simple process that has been adopted most suc- 
 cessfully, not only in cases of smallpox, in which 
 
 it completely prevented pitting, but in all erup- 
 tive diseases generally, such as measles, scarla- 
 tina, nettlerash, chickenpox, etc., relieving the 
 itching, tinglirig and irritation of those com- 
 plaints, and thereby affording great relief, es- 
 pecially in the case of children. It consists in 
 smearing the whole surface of the body, after 
 the eruption is' fairly out, with bacon fat; and 
 the simplest way of employing it is to boil 
 thoroughly a small piece of bacon with the 
 skin on, and when cold to cut off the skin with 
 the fat adhering to it, which is to be scored 
 crosswise with a knife, and then gently rubbed 
 over the surface once, twice or thrice a day, ac- 
 cording to the extent of the eruption and the re- 
 currence of itching and irritation. Another plan, 
 practiced by Dr. Allshorn, of Edinburgh, is to 
 mix three parts of oil with one of white wax, by 
 heat, and while warm and fluid to paint over the 
 face and neck with a camel-hair brush. As this 
 cools and hardens it forms a mask, which effectu- 
 ally excludes the air, and prevents pitting. It is 
 said that if light is admitted into the patient’s 
 room through yellow blinds, so that the red and 
 blue rays of the sun are excluded, pitting will 
 be prevented. 
 
 Protection Against Bacteria. — It is for- 
 tunate that only few bacteria are disease-pro- 
 ducing; the great majority of them are harm- 
 less and beneficent objects in nature. They are 
 the principal agents of oxidation of organic 
 matter, and it is to them that we owe the phe- 
 n omena of fermentation and decay. They are the 
 common scavengers of the earth. Were it it not 
 for their constant and beneficent work the 
 world would soon be choked up with decaying 
 animal and vegetable matter, and all the higher 
 orders of life would perish. 
 
 But the infectious bacteria have the power of 
 elaborating nitrogenous poisons, known as 
 ptomaines, and the question whether zymotic 
 diseases are produced by bacteria themselves 
 or by these ptomaines can not, in our present 
 imperfect state of knowledge, be answered with 
 certainty. In some cases, however, the disease 
 seems to come from organic poison. Thus 
 tyrotoxicon, which is the alkaloid produced 
 by bacteria in the fermentation of milk, pro- 
 duces a complexus of symptoms in the human 
 system resembling those of cholera infantum, 
 so it is very probable that tyrotoxicon is the 
 chemical irritant producing the disease. What 
 is true of cholera infantum is perhaps also true 
 of typoid fever and other filth diseases, but not 
 at the same stage of life. 
 
 All bacteria feast upon organic matter, and 
 develop in great numbers in fermenting solu- 
 tions of it. Their number is generally approxi- 
 mately proportional to the amount of impurity, 
 and therefore may represent the relative danger 
 
ACCIDENTS AND EMERGENCIES 
 
 218 
 
 of potable waters. A water that contains a large 
 number of them should not be used for drink- 
 ing without first being boiled. By boiling 
 polluted water for half an hour all the infectious 
 (but not the harmless) bafcteria in it will be 
 destroyed. If it is then filtered to remove the 
 vegetable substances, and aerated to render it 
 potable, such water can be used with perfect 
 safety for drinking. Since the infectious bac- 
 
 teria are the agents of all filth diseases, it should 
 be the aim in all sanitary analysis of water to 
 determine whether they have actual existence 
 in the water, or, what answers the same purpose, 
 to determine the conditions favorable for their 
 development. Whenever a chemical analysis 
 reveals the presence of sewage in a water its 
 use should be discontinued for drinking, without 
 an expensive bacteriological examination. 
 
 Accidents and 
 
 — i — <>- » t- — 
 
 Emergencies fee*. 
 
 / F an artery is cut , red blood spurts. Com- 
 press it above the wound. If a vein is 
 cut , dark blood floivs. Compress it below and 
 above. 
 
 If choked, go upon all fours and cough. 
 
 For slight bums , dip the part in cold water; 
 if the skin is destroyed , cover with varnish or 
 linseed oil. 
 
 For apoplexy , raise the head and body; for 
 fainting , lay the person flat. 
 
 Send for a physician when a serious acci- 
 dent of any kind occurs, but treat as directed 
 until he arrives. 
 
 Scalds and Burns. — The following facts can- 
 not be too firmly impressed on the mind of the 
 reader: that in either of these accidents the 
 first, best, and often the only remedies required 
 are sheets of wadding, fine wool, or carded cot- 
 ton, and in the default of these, violet powder, 
 flour, magnesia, or chalk. The object for which 
 these several articles are employed is the same 
 in each instance; namely, to exclude the air 
 from the injured part; for if the air can be 
 effectually shut oat from the raw surface, and 
 care is taken not to expose the tender part till 
 the new cuticle is formed, the cure may be 
 safely left to nature. The moment a person is 
 called to a case of scald or burn, he should cover 
 the part with a sheet, or a portion of a sheet, of 
 wadding, taking care not to break any blister 
 that may have formed, or stay to remove any 
 burnt clothes that may adhere to the snrface, 
 but as quickly as possible envelop every part of 
 the injury from all access of the air, laying one 
 or two more pieces of wadding on the first, so 
 as effectually to guard the burn or scald from 
 the irritation of the atmosphere; and if the 
 article used is wool or cotton, the same precau- 
 tion, of adding more material where the surface 
 is thinly covered, must be adopted; a light 
 bandage finally securing all in their places. 
 Any of the popular remedies recommended be- 
 low may be employed when neither wool, cot- 
 
 ton nor wadding are to be procured, it being 
 always remembered that that article which will 
 best exclude the air from a burn or scald is the 
 best, quickest and least painful mode of treat- 
 ment. And in this respect nothing has sur- 
 passed cotton loose or attached to paper as in 
 wadding. 
 
 If the skin is much injured in burns, 
 spread some linen pretty thickly with chalk 
 ointment, and lay over the part, and give the 
 patient some brandy and water if much ex- 
 hausted; then send for a medical man. If not 
 much injured, and very painful, use the same 
 ointment, or apply carded cotton dipped in 
 lime water and linseed oil. If you please, you 
 may lay cloths dipped in ether over the parts, 
 or cold lotions. Treat scalds in same manner, 
 or cover with scraped raw potato ; but the chalk 
 ointment is the best. In the absence of all 
 these, cover the injured part with molasses, and 
 dust over it plenty of flour. 
 
 Body in Flames. — Lay the person down on 
 the floor of the room, and throw the table cloth, 
 rug or other large cloth over him, and roll him 
 on the floor. 
 
 Dirt in the Eye. — Place your forefinger 
 upon the cheek-bone, having the patient before 
 you; then slightly bend the finger; this will 
 draw down the lower lid of the eye, and you 
 will probably be able to remove the dirt ; but if 
 this will not enable you to get at it, repeat this 
 operation while you have a netting-needle or 
 bodkin placed over the eyelid ; this will turn it 
 inside out, and enable you to remove the sand, 
 or eyelash, etc., with the corner of a fine silk 
 handkerchief. As soon as the substance is re- 
 moved, bathe the eye with cold water, and ex- 
 clude the light for a day. If the inflammation 
 is severe, let the patient use a refrigerant 
 lotion. 
 
 Lime in the Eye. — Syringe it well with warm 
 vinegar and water in the proportion of one 
 ounce of vinegar to eight ounces of water; ex- 
 clude light. 
 
ACCIDENTS AND EMERGENCIES 
 
 219 
 
 Iron or Stool Spieulso in the Eye. — These 
 occur while turning iron or steel in a lathe, and 
 are best remedied by doubling back the upper 
 or lower eyelid, according to the situation of the 
 substance, and, with the flat edge of a silver 
 probe, taking up the metallic particle, using a 
 lotion made by dissolving six grains of sugar of 
 lead and the same of white vitriol in six ounces 
 of water, and bathing the eye three times a day 
 until the inflammation subsides. Another plan is 
 — Drop a solution of sulphate of copper (from 
 one to three grains of the salt to one ounce of 
 water) into the eye, or keep the eye open in a 
 wineglassful of solution. Bathe with cold lotion, 
 and exclude light to keep down inflammation. 
 
 Dislocated Thumb. — This is frequently pro- 
 duced by a fall. Make a clove hitch, by pass- 
 ing two loops of cord over the thumb, placing a 
 piece of rag under the cord to prevent it cutting 
 the thumb; then pull in the same line as the 
 thumb. Afterwards apply a cold lotion. 
 
 Cuts and Wounds. — In all recent wounds* 
 the first consideration is to remove foreign 
 bodies, such as pieces of glass, splinters of wood, 
 pieces of stone, earth or any other substance 
 that may have been introduced 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, and 
 compression above the part wounded, if the 
 blood be of a florid color; and below, if of a 
 dark color. *In proportion to the importance 
 of the part wounded will be the degree of the 
 discharge of blood, and the subsequent ten- 
 dency to inflammation and its consequences. 
 
 Clean cut wounds, whether deep or superficial 
 and likely to heal by the first intention, should 
 always be washed or cleaned, and at once evenly 
 and smoothly closed by bringing both edges 
 close together, and securing them in that posi- 
 tion by adhesive plaster. Cut thin strips of 
 sticking-plaster, and bring the parts together; 
 or, if large and deep, cut two broad pieces, so as 
 to look like the teeth of a comb, and place one 
 on each side of the wound, which must be 
 cleaned previously. The pieces must be arranged 
 so that they shall interlace one another; then, 
 by laying hold of the pieces on the right side 
 with one hand, and those on the other side with 
 the other hand, and pulling them from one 
 another, the edges of the wound are brought 
 together without any difficulty. 
 
 Ordinary Cuts are dressed by thin strips, 
 applied by pressing down the plaster on one 
 side of the wound, and keeping it there and 
 pulling in the opposite direction, then suddenly 
 depressing the hand when the edges of the 
 wound are brought together. 
 
 Contusions are best healed by laying apiece 
 of folded lint, well wetted with extract of lead, 
 or boracic acid, on the part, and, if there is much 
 pain, placing a hot bran poultice over the dress- 
 ing, repeating both, if necessary, every two 
 hours. When the injuries are very severe, lay 
 a cloth over the part, and suspend a basin over 
 it filled with cold lotion. Put a piece of cotton 
 into the basin, so that it shall allow the lotion 
 to drop on the cloth, and thus keep it always 
 wet. 
 
 Hemorrhage, when caused by an artery 
 being divided or torn, may be known by the 
 blood issuing out of the wound in leaps or jerks, 
 ahd being of a bright scarlet color. If a vein is 
 inj ured the blood is darker, and flows continu- 
 ously. To arrest the latter, apply pressure by 
 means of a compress and bandage. To arrest 
 arterial bleeding, get a piece of wood (part of a 
 broom handle will do), and tie a piece of tape 
 to one end of it; then tie a piece of tape loosely 
 over the arm, and pass the other end of the 
 wood under it; twist the stick round and round 
 until the tape compresses the arm sufficiently 
 to arrest the bleeding, and then confine the 
 other end by tying the string around the 
 arm. A compress made by enfolding a 50-cent 
 piece in several folds of lint or linen should, 
 however, be first placed under the tape and over 
 the artery. If the bleeding is very obstinate, 
 and it occurs in the arm , place a cork under- 
 neath the string, on the inside of the fleshy 
 part, where the artery may be felt beating by 
 any one; if in the leg , place a cork in the 
 direction of a line drawn from the inner part of 
 the knee towards the outer part of the groin. 
 It is an excellent thing to accustom yourself to 
 find out the position of these arteries, or, indeed, 
 any that are superficial, and to explain to every 
 person in your house where they are, and how 
 to stop bleeding. If a stick cannot be got take 
 a handkerchief, make a cord bandage of it, and 
 tie a knot in the middle; the knot acts as a 
 compress, and should be placed over the artery, 
 while the two ends are to be tied arouud the 
 thumb. Observe always to place the ligature 
 between the wound and the heart. Putting 
 your finger into a bleeding wound, and making 
 pressure until a surgeon arrives, will generally 
 stop violent bleeding. 
 
 Violent Shocks will sometimes stun a per- 
 son, and he will remain unconscious. Untie 
 strings, collars, etc.; loosen anything that is 
 tight and interferes with the breathing; raise 
 the head; see if there is bleeding from any part; 
 apply smelling-salts to the nose, and hot bottles 
 to the feet. 
 
 In Concussion, the surface of the body is 
 cold and pale, and the pulse weak and small, 
 
220 
 
 ACCIDENTS AND EMERGENCIES 
 
 the breathing slow and gentle , and the pupil of 
 the eye generally contracted or small. You can 
 get an answer by speaking loud, so as to arouse 
 the patient. Give a little brandy and water, 
 keep the place quiet, apply warmth, and do not 
 raise the head too high, if you tickle the feet 
 the patient feels it. 
 
 In Compression of the Brain from any 
 cause, such as apoplexy, or a piece of fractured 
 bone pressing on it, there is loss of sensation. 
 If you tickle the feet of the injured person he 
 does not feel it. You cannot arouse him so as 
 to get an answer. The pulse is slow and 
 labored; the breathing deep, labored and snort- 
 ing; the pupil enlarged. Raise the head, 
 loosen strings or tight things, and send for a 
 surgeon. If one cannot be got at once, apply 
 mustard poultices to the feet and thighs, leeches 
 to the temples, and hot water to the feet. 
 
 Choking. — When a person has a fish bone in 
 the throat, insert the forefinger, press upon the 
 root of the tongue, so as to induce vomiting; if 
 this does not do, let him swallow a large piece 
 of potato or soft bread ; and if these fail, give a 
 mustard emetic. A piece of food lodged in the 
 throat may sometimes be pushed down with 
 the finger, or removed with a hair-pin quickly 
 straightened and hooked at the end, or by two 
 or three vigorous blows on the back between 
 the shoulders. 
 
 Fainting, Hysterics, Etc. — Loosen the 
 garments, bathe the temples with water or eau- 
 de-cologne; open the window, admit plenty of 
 fresh air, dash cold water on the face, apply hot 
 bricks to the feet, and avoid bustle and exces- 
 sive sympathy. 
 
 Drotoning. — Attend the following essential 
 rules: 1. Lose no time. 2. Handle the body 
 
 gently. 3. Carry the body face downwards, 
 with the head gently raised, and never hold it 
 up by the feet. 4. Send for medical assistance 
 immediately, and in the meantime act as fol- 
 lows: 5. Strip the body; rub it dry, then 
 
 wrap it in hot blankets, and place it in a warm 
 bed in a warm room. 6. Cleanse away the 
 froth and mucus from the nose and mouth. 
 7. Apply warm bricks, bottles, bags of sand, 
 etc., to the armpits, between the thighs, and to 
 the soles of the feet. 8. Rub the surface of the 
 body with the hands inclosed in warm, dry 
 worsted socks. 9. If possible, put the body 
 into a warm bath. 10. To restore breathing, 
 put the pipe of a common bellows into one nos- 
 tril, carefully closing the other and the mouth, 
 at the same time drawing downwards, and 
 pushing gently backwards the upper part of 
 the windpipe, to allow a more free admission of 
 air; blow the bellows gently, in order to inflate 
 the lungs, till the breast be raised a little; then 
 
 set the mouth and nostrils free, and press gently 
 on the chest ; repeat this until signs of life ap- 
 pear. The body should be covered the moment 
 it is placed on the table, except the face, and all 
 the rubbing carried on under the sheet or 
 blanket. When they can be obtained, a num- 
 ber of tiles or bricks should be made tolerably 
 hot in the fire, laid in a row on the table, cov- 
 ered with a blanket, and the body placed in 
 such a manner on them that their heat may 
 enter the spine. When the patient revives, ap- 
 ply smelling-salts to the nose, give warm wine 
 or brandy and water. Cautions. — 1. Never 
 rub the body with salt or spirits. 2. Never 
 roll the body on casks. 3. Continue the reme- 
 dies twelve hours without ceasing. 
 
 Lightning and Sunstroke. — Treat the same 
 as apoplexy. 
 
 Suffocation bq Noxious Vapors. — Re- 
 move to the cold air; dash cold water or water 
 and vinegar on the face and body at intervals. 
 If the body feel cold, employ gradual warmth. 
 If necessary, apply mustard poultices to the 
 soles of the feet and to the spine, and try artifi- 
 cial respiration as in drowning, with electricity. 
 
 Suspended Animation from Intense Cold. 
 — Rub the body with snow, ice or cold water. 
 Restore warmth by degrees, and after some 
 time, if necessary, employ the means for restor- 
 ing the drowned. 
 
 Suspension bq Hanging. — Loosen the cord 
 or whatever it may be by which the person has 
 been suspended. A few ounces of blood may 
 be taken from the jugular vein, or by cupping- 
 glasses applied to the head or neck, or by 
 leeches applied to the temples. It is peculiarly 
 necessary to have medical aid, as the treatment 
 must vary according to circumstances. 
 
 Suspended Animation through Intoxica- 
 tion. — Lay the body on a bed, with the head a 
 little raised; then remove the neckcloth, and 
 procure medical assistance. Warm fluids may 
 be conveyed to the stomach by means of a flexi- 
 ble tube and a gum-elastic bottle. On signs of 
 returning life, a teaspoonful of warm water may 
 be given, and, if swallowed, some warm wine or 
 diluted spirits. Then the person, conveyed to 
 a warm bed, may go to sleep if so inclined, and 
 if carefully watched so as to guard against any 
 sinking in the powers of life during sleep. The 
 restorative process should be used for four or 
 six hours. It is a wrong opinion that persons 
 are irrecoverable because life does not speedily 
 reappear. Electricity and bleeding should 
 never be employed unless by the direction of a 
 physician. 
 
 Frozen Limbs. — Rub with snow or very cold 
 water until the frozen part becomes red. Wipe 
 
ACCIDENTS AND EMERGENCIES 
 
 221 
 
 dry, rub briskly with the hand and cover with 
 flannel. 
 
 Fainting. — Loosen the clothing and place 
 the person upon the back, with the head low. 
 Let plenty of fresh air into the room, and do 
 not allow a crowd to collect around the patient. 
 Use gentle friction and apply camphor or am- 
 monia upon the forehead and about the nostrils. 
 Often all that is necessary is to lay the person 
 full length upon his back and let him alone, 
 only giving him plenty of fresh air. 
 
 Sprained Ankle. — Wash the ankle frequent- 
 ly with cold salt water, which is far better than 
 warm vinegar or decoctions of herbs. Keep 
 your foot as cold as possible to prevent inflam- 
 mation, and sit with it elevated on a cushion. 
 Live on very low diet, and take every day some 
 cooling medicine. Bv obeying these directions 
 only, a sprained ankle has been cured in a few 
 days. 
 
 A Simple Cure for Sprains. — A lady who 
 can testify to the efficacy of the following cure 
 for a sprain or bruise gives it to the public: 
 Make a plaster by stirring salt enough into hot 
 molasses to make it of a consistency to remain 
 in place when confined by a muslin bandage. 
 Suit the size of your plaster to the spot to be 
 covered, and pack it securely around the injured 
 member. 
 
 Hold to Raise the Body of a Drowned 
 Person. — In a recent failure to recover the 
 body of a drowned person in New Jersey, a 
 French-Canadian undertook the job, and pro- 
 ceeded as follows: Having supplied himself 
 
 with some glass gallon jars and a quantity of 
 unslacked lime, he went in a boat to the place 
 where the man was seen to go down. One of 
 the jars was filled half full of lime, and then 
 filled up with water and tightly corked. It 
 was then dropped into the water and soon after 
 exploded at the bottom of the river with a loud 
 report. After the third trial, each time at a 
 different place, the body rose to the surface and 
 was secured. 
 
 Bites of Insects. — A free application of 
 ammonia to the part bitten will give instant re- 
 lief from bites of bees, wasps, hornets, scorpions, 
 etc. The part may afterward be covered with 
 sweet oil. 
 
 To Remooe a Bee-Sting. — Remove the 
 sting at once witb a needle or the fingers; 
 press a key tightly over the stung part, and the 
 pressure will force the poison out. Wipe the 
 place with clean linen, suck it and then dab 
 with the blue-bag. 
 
 Bites of Snakes. — These are dangerous and 
 require powerful remedies. The bites of the 
 various kinds of snakes do not have the same 
 
 effects, but people suffer from them in different 
 ways. It is of the greatest importance to pre- 
 vent the poison mixing with the blood and to 
 remove the whole of it instantly from the body. 
 Take a piece of tape or anything that is near 
 and tie tightly around the part bitten ; if it be 
 the leg or arm, immediately above the bite and 
 between it and the heart. The wound should be 
 sucked several times by any person near. There 
 is no danger to the person performing this kind- 
 ness, providing his tongue or any part of the 
 mouth has no broken skin. Having sucked the 
 poison, immediately spit it out. A better plan 
 is to cut out the central part bitten with a sharp 
 instrument. This may not be a very pleasant 
 operation for an amateur, but, as we have to act 
 promptly in such an emergency, courage will 
 come. After the operation bathe the wound 
 for some time to make it bleed freely. Hav- 
 ing done this rub the wound with a stick of 
 lunar-caustic or, still better, a solution composed 
 of sixty grains of lunar caustic dissolved in an 
 ounce of water. This solution should be 
 dropped into the wound. Of course the band 
 tied round the wound in the first place must be 
 kept on during the time these means are being 
 adopted. The wound afterwards must be cov- 
 ered with lint dipped in cold water. There is 
 generally great depression of strength in these 
 cases; it is necessary, therefore, to give some 
 stimulant, a glass of hot brandy and water, or 
 twenty drops of sal- volatile. When the patient 
 has somewhat recovered give him a little mustard 
 in hot water to make him vomit; if, on the other 
 hand, the vomiting is continuous, a large mus- 
 tard poultice should be applied to the stomach 
 and one pill given composed of a grain of solid 
 opium. Note. — Only one of these pills must 
 be given without medical advice. All these 
 remedies can be acted upon until a surgeon 
 arrives. 
 
 Capt. Cratoford’s Snake Remedy. — Capt. 
 Jack Crawford, the “Poet Scout,” tells the 
 writer that he guards against rattlesnake poi- 
 soning by carrying in his saddlebags a small 
 vial of turpentine. He says that he has ex- 
 tracted the poison from a rattlesnake bite by 
 simply pressing the mouth of the bottlo down 
 on the wound after removing the stopper, the 
 turpentine drawing the poison upward from the 
 wound into the bottle. 
 
 * 
 
 “A skeptical young man one day, conversing 
 with the celebrated Dr. Parr, observed that he 
 would believe nothing that he could not under- 
 stand. ‘Then, young man, your creed will be 
 the shortest of any man’s I know.’ ” — Helps. 
 
Poisons and their Antidotes 
 
 A LWAYS send immediately for a medical 
 man. Save all fluids vomited, and arti- 
 cles of food, cups, glasses, etc., used by 
 the patient before taken ill, and lock them up. 
 
 As a rule give emetics after poisons that cause 
 sleepiness and raving; — chalk, milk, eggs, but- 
 ter and warm water, or oil, after poisons that 
 cause vomiting and pain in the stomach and 
 bowels, with purging; and when there is no 
 inflammation about the throat, tickle it with a 
 feather to excite vomiting. 
 
 Vomiting may be caused by giving warm 
 water, with a teaspoonful of mustard to the 
 tumblerful, well stirred up. Sulph- 
 ate of zinc (white vitriol) may be 
 used in place of the mustard, or 
 powdered alum. Powder of ipe- 
 cacuanha, a teaspoonful rubbed up 
 with molasses, may be employed 
 for children. Tartar emetic should never he 
 given , as it is excessively depressing and uncon- 
 trollable in its effects. The stomach pump can 
 only be used by skillful hands, and even then 
 with caution. 
 
 Opium and Other Narcotics. — After vom- 
 iting has occurred, cold water should be dashed 
 over the face and head. The patient must be 
 kept awake, walked about between two strong 
 persons, made to grasp the handles of a gal- 
 vanic battery, dosed with strong coffee, and 
 vigorously slapped. Belladonna is an antidote 
 for opium and for morphia, etc., its active prin- 
 ciples; and, on the other hand, the latter 
 counteracts the effects of belladonna. But a 
 knowledge of medicine is necessary for dealing 
 with these articles. 
 
 Strychnia. — After emetics have been freely 
 and successfully given, the patient should be 
 allowed to breathe the vapor of sulphuric ether, 
 poured on a handkerchief and held to the face, 
 in such quantities as to keep down the tendency 
 to convulsions. Bromide of potassium, twenty 
 grains at a dose, dissolved in syrup, may be 
 given every hour. 
 
 Alcoholic Poisoning should be combated by 
 emetics, of which the sulphate of zinc, given as 
 above directed, is the best. After that, strong 
 coffee internally, and stimulation by heat ex- 
 ternally, should be used. 
 
 Acids are sometimes swallowed by mistake. 
 Alkalies, lime water, magnesia, or common 
 chalk mixed with water, may be freely given, 
 and afterward mucilaginous drinks, such as 
 thick gum water or flaxseed tea. 
 
 Alkalies are less frequently taken in injuri- 
 ous strength or quantity, but sometimes chil- 
 dren swallow lye by mistake. Common vinegar 
 
 may be given freely, and then castor or sweet 
 oil in full doses — a tablespoonful "at a time, 
 repeated every half hour or two. 
 
 Nitrate of Siloer when swallowed is neutral- 
 ized by common table salt freely given in solu- 
 tion in water. 
 
 The Salts of Mercury or Arsenic (often 
 kept as bedbug poison), which are powerful 
 irritants, are apt to be very quickly fatal. 
 Milk or the whites of eggs may be freely 
 given, and afterward a very thin paste of flour 
 and water. In these cases an emetic is to be 
 given after the poison is neutralized. 
 
 Phosphorus paste, kept for roach poison 
 or in parlor matches, is sometimes eaten by 
 children, and has been willfully taken for the 
 purpose of suicide. It is a powerful irritant. 
 The first thing to be done is to give freely of 
 magnesia and water; then to give mucilaginous 
 drinks, as flaxseed tea, gum water or sassafras 
 pith and water; and lastly to administer finely- 
 powdered bone-charcoal, either in pill or in 
 mixture with water. 
 
 In no case of poisoning should there be any 
 avoidable delay in obtaining the advice of a 
 physician, and, meanwhile, the friends or by- 
 standers should endeavor, to find out exactly 
 what has been taken, so that the treatment 
 adopted may be as prompt and effective as 
 possible. 
 
 The National Bank Lain. — The National 
 bank act provides for a limit of capital in 
 establishment of the national banks propor- 
 tioned to the importance of their locality. 
 To start a bank in a town of 6,000 popu- 
 lation or less requires a capital of not less 
 than $50,000. In a town between 3,000 
 and 50,000 people, the capital of the bank 
 must be $100,000, while not less than $200,000 
 is required in a town of more than 50,000 
 inhabitants. Each bank must deposit with 
 the United States Treasury bonds to the extent 
 of at least one-third of its entire capital as 
 security for its creditors. The Government 
 then issues to the bank 90 per cent, of the 
 deposits in blank notes, which, when properly 
 filled and signed, become the circulation of the 
 bank. Each bank must report its condition . 
 quarterly to the Comptroller of the Currency, 
 and must at all times have on hand in lawful 
 money of the United States an amount equal to 
 at least 25 per cent, of its circulation and 
 deposits. The notes issued by the national 
 banks are thus secured, but depositors run the 
 same risk of loss through dishonesty or mis- 
 management of funds as with other banks. 
 
Bathing. — The surface of the skin is punc- 
 tured with millions of little holes called pores. 
 The duty of these pores is to carry the waste 
 matter off. For instance, perspiration. Now, 
 if the pores are stopped up the body has to find 
 some , other way to get rid of its impurities. 
 Then the liver has more than it can do. 
 Then we take a liver pill when we ought to 
 clean out the pores instead. The housewife is 
 very particular to keep her sieves in good order ; 
 after she has strained a substance through them 
 they are washed out carefully with water, be- 
 cause water is the best thing known. That is 
 the reason water is used to bathe in. But the 
 skin is a little different from a sieve, because it 
 helps along the process itself. All it needs is a 
 little encouragement. What the skin wants is 
 rubbing. If you should quietly sit down in a 
 tub of water and as quietly get up and dry off 
 without rubbing, your skin wouldn’t be much 
 benefited. The water would make it a little 
 soft, especially if it was warm. But rubbing 
 is the great thing. Stand where the sunlight 
 strikes a part of your body, then take a dry 
 brush and rub it, and you will notice that 
 countless little flakes of cuticle fly off. Every 
 time one of these flakes is removed from the 
 skin your body breathes a sigh of relief. 
 
 Too much bathing is a bad thing. Soap and 
 water are good things to soften up the skin, 
 but rubbing is what the skin wants. Every 
 morning or every evening, or when it is most 
 convenient, wash the body all over with water 
 and a little ammonia, or anything which tends 
 to make the water soft; then rub dry with a 
 towel, and after that go over the body from top 
 to toe with a dry brush. Try this for two or 
 three weeks, and your skin will be like velvet. 
 
 A little ammonia in bath water for the entire 
 body is refreshing, and removes any disagree- 
 able smell or perspiration. It must not, however, 
 be used in washing the eyes. 
 
 Best Things tor the Complexion. — Clean- 
 liness, perfect cleanliness, usually means a 
 healthy and, therefore, a beautiful skin. 
 Pure white castile is generally acknowledged 
 to be the best soap for the complexion unless 
 expensive toilet soaps can be used. The highly- 
 colored and highly-perfumed soaps will spoil 
 the best of complexions in short order. Some 
 ladies use no soap at all, believing that it irri- 
 tates and roughens the skin. Hot water, they 
 argue, answers every purpose so far as the face 
 is concerned. It is not wise to use soap on the 
 face during the day, but just before retiring a 
 
 thorough washing with plenty of hot water, 
 castile soap and a soft cloth is imperative. 
 Vaseline or cold cream may be applied for the 
 night and washed off in the morning with a 
 little ammonia in hot water. 
 
 Soft water is the best to wash in, but where 
 it cannot be had a good substitute may be made 
 by adding a few drops of ammonia or borax to 
 the hard water in common use. The Princess 
 of Wales uses distilled water which costs about 
 20 cents a gallon. To whiten the skin a few 
 drops of spirits of camphor may be added to 
 hot water once or twice a week. 
 
 Very often bad complexions are caused by 
 indigestion. For the indigestion, correct the 
 diet and take a charcoal tablet before each meal. 
 The teeth should be thoroughly brushed and the 
 mouth rinsed after each meal. This cleansing 
 of the mouth is of the greatest importance in 
 dyspepsia of any degree. There is as much 
 dyspepsia in the mouth as in the rest of the 
 alimentary canal, for dyspepsia is really ferment, 
 with corroding effects on the live tissues of mem- 
 brane and nerves. 
 
 To correct acidity after eating, let a bit of 
 magnesia the size of a large pea dissolve in 
 the mouth and swallow it. The acidity has 
 everything to do with spoiling complexion and 
 temper. The face is the index of the condition 
 of the internal economy. Lime water may be 
 beneficial for poor digestion, or licorice drops, 
 or a third of a teaspoonful of baking-soda in 
 half a glass of hot water, flavored with tincture 
 of cinnamon, which is a good stomachic in itself. 
 These should be tried to see which suits best. It 
 is often best to alternate these simple remedies. 
 
 Freckles. — Drinking the juice of a lemon 
 in a little water every morning before eating 
 will efface freckles. Lemon juice taken in this 
 way, and a vapor bath given the face at night, 
 using boiling water and a Turkish towel, will 
 reduce the flesh of the face or the double chin. 
 
 Ointment tor Blackheads. — For black- 
 heads or fleshworms the following ointment 
 applied every day will prove efficacious : 
 Liquor of potassa, one ounce; cologne, two 
 ounces; white brandy, four ounces. 
 
 Lotion tor Humors and Eruptions. — Bose 
 water, 1 ounce; glycerine, 30 drops; tannin, 20 
 grains. Mix. Apply morning and night. 
 
 To Remooe Pimples. — 1. Mix 3 oz. of 
 spirits of: wine and \ dr. of liquor of potassa. 
 This mixture should be applied to the pimples 
 with a camel’s-hair pencil. If too strong, i oz. 
 pure water may be added to it. 2, Aweaksolu- 
 
224 
 
 HYGIENIC TOILET RECIPES 
 
 tion of carbolic acid in rain water will cure 
 summer pimples and simple eruptions. 
 
 Cure of Warts. — The easiest way to get rid 
 of warts is to pare off the thickened skin which 
 covers the prominent wart; cut it off by suc- 
 cessive layers; shave it till you come to the 
 surface of the skin, and till you draw blood in 
 two or three places. When you have thus de- 
 nuded the surface of the skin, rub the part 
 thoroughly over with lunar caustic. One 
 effective operation of this kind will generally 
 destroy the wart; if not, cut off the black spot 
 which has been occasioned by the caustic, and 
 apply the caustic again, or acetic acid may be 
 applied in order to get rid of it. 
 
 Wrinkles may be removed from the face by 
 the persistent use of hot fomentations and the 
 massage treatment. 
 
 An Excellent Lotion. — A mixture of equal 
 parts of bay rum, rosewater and glycerine is 
 soothing to chapped skin, and will be found an 
 excellent lotion to keep constantly on hand in 
 cold weather. 
 
 A Good Cold Cream. — Melt together a dram 
 of white beeswax, an ounce of spermaceti and 
 two ounces of almond oil, to which add a small 
 quantity of green camphor. Pour, while warm, 
 into small pomade jars, and set away to cool. 
 
 Almond Paste. — Take of bleached almonds 
 four ounces, and the white of one egg ; beat the 
 almonds to a smooth paste in a mortar, then add 
 the white of egg, and enough rosewater, mixed 
 with one-half its weight of spirits of wine, to 
 give the proper consistency. This paste is used 
 as a cosmetic, to beautify the complexion, and is 
 also a remedy for chapped hands, etc. 
 
 A Harmless Lotion. — For whitening and 
 softening the skin a harmless lotion may be 
 prepared from two grains of cascarilla powder, 
 two grains muriate of ammonia and eight 
 ounces emulsion of almonds. 
 
 Care ot the Hands. — If the hands become 
 blistered, rub in the following mixture: Oil of 
 almonds one part, rectified spirits one part, rose 
 or elderflower water one part. 
 
 For stained hands, try citric acid, spirits of 
 rosemary and glycerine; afterwards remove with 
 distilled water. 
 
 Danish women use pure cream and buttermilk 
 for their thin, delicate skins, so liable to become 
 dry and discolored. 
 
 Madame Sara Bernhardt’s unguent may be 
 found serviceable for blondes : Equal parts of 
 lemon and glycerine, a small quantity of borax, 
 and the whole sweetened with triple extract of 
 violets. 
 
 Bernhardt says in regard to the hands: 
 “ Learn to know what suits you best and use 
 
 this unguent occasionally, not for all times and 
 seasons.” 
 
 If you are going into the pine woods or to 
 camp out, to strike up an intimate acquaintance 
 with nature, don’t forget to take along a bottle 
 of tar oil. The gnat, mosquito and the count- 
 less assiduous denizens of air, earth and water 
 will soon make your acquaintance. Rub the 
 tar oil well in and keep it there as long as pos- 
 sible. Experienced woodsmen claim that not 
 only do insects object strenuously to both its 
 taste and odor, but that beyond this it is an 
 antidote to freckles, tan, sunburn and a parched 
 skin, and that poor complexions have left the 
 woods really beautified by its use. 
 
 Cream lor the Hands. — A very simple and 
 efficacious cream for the hands may be prepared 
 as follows : Take two ounces of lanoline and 
 
 two ounces of glycerine, place in a small jelly 
 can and stand in a warm oven until the lanoline 
 is entirely melted ; then add a few drops of 
 attar of roses, lavender or rosewater, and stir the 
 whole briskly while cooling, otherwise the lano- 
 line and glycerine will separate. 
 
 Camphor Tablet lor Chapped Hands, etc. 
 — Melt tallow, and add a little powdered cam- 
 phor and glycerine, with a few drops of oil of 
 almonds to scent. Pour in moulds and cool. 
 
 Finger-Nails. — Our finger-nails grow out 
 about three times a year; they should be 
 trimmed with scissors once a week, not so close 
 as to leave no room for the dirt to gather, for 
 then they do not protect the ends of the fingers, 
 as was designed by nature; besides, if trimmed 
 too close at the corners, there is danger of their 
 growing into the flesh, causing inconvenience 
 and sometimes great pain. The collections 
 under the ends of the nails should not be re- 
 moved by anything harder than a brush or a 
 soft piece of wood; nor should the nails be 
 scraped with a penknife or other metallic sub- 
 stance, as it destroys the delicacy of their 
 structure and will at length give them an un- 
 natural thickness. 
 
 Most persons are familiar with those trouble- 
 some bits of skin which loosen at the roots of 
 the finger-nails. It is caused by the skin ad- 
 hering to the nail, which, growing outward, 
 drags the skin along with it, stretching it until 
 one end gives way. To prevent this, the skin 
 should be loosened from the nail once a week, 
 not with a knife or scissors, but with something 
 blunt, such as the end of an ivory paper cutter. 
 This is best done after soaking the fingers in 
 warm water, then pushing the skin back gently 
 and slowly. 
 
 Biting off the finger-nails is an uncleanly 
 practice, for thus the unsightly collections at 
 the ends are kept eaten clean. Children may 
 
HYGIENIC TOILET RECIPES 225 
 
 be broken of such a filthy habit by causing 
 them to dip the ends of their fingers several 
 times a day in wormwood bitters, without let- 
 ting them know the object. If this is not suffi- 
 cient, cause them to wear caps on each finger 
 until the practice is discontinued. 
 
 To Whiten the Finger-Nails. — Take two 
 drams of dilute sulphuric acid, one dram of 
 tincture of myrrh, four ounces of spring- water, 
 and mix them in a bottle. After washing the 
 hands, dip the fingers in a little of the mixture 
 and it will give a delicate appearance to the 
 hand. Rings with stones or pearls in them 
 should always be removed from the fingers 
 when the hands are washed, as soap and water 
 spoils jewelry set with precious stones. 
 
 CARE OF THE TEETH. 
 
 Regard should be had to the quality of the 
 tooth powder used. It should not be of a hard, 
 gritty nature, else the enamel will be destroyed. 
 Many of the most expensive prepared powders 
 are bad. If any portion of the enamel be de- 
 stroyed decay will soon do its deadly work. 
 The simplest tooth powders are therefore the 
 best. The peasant girls in some parts of Scot- 
 land wet the forefinger, and, putting it up the 
 chimney, secure a portion of soot. Lady readers 
 will hardly follow such an example. Charcoal is 
 good ; camphorated chalk also. What is really 
 wanted is a powder that shall clean without 
 scrubbing, and, while cleaning, also disinfect. 
 The brush should never be hard, and it ought to 
 be worked up and down as well as horizontally. 
 
 A Simple Tooth Wash. — Dip the brush in 
 water, rub it over genuine castile soap, then 
 dip it in prepared chalk. There is no danger 
 of scratching the teeth, as the chalk is prepared ; 
 but, with a good soft brush and the soap, it is as 
 effectual as soap and sand on a floor. 
 
 Borax Tooth Wash. — Dissolve two ounces 
 of borax in three pints of water; before quite 
 cold, add thereto one teaspoonful of tincture of 
 myrrh, and one tablespoonful of spirits of 
 camphor; bottle the mixture for use. One 
 wineglassful of the solution, added to half a 
 pint of tepid water, is sufficient for each appli- 
 cation. This solution, applied daily, preserves 
 and beautifies the teeth, extirpates tartarous ad- 
 hesion, produces a pearl-like whiteness, arrests 
 decay, and induces a healthy action in the gums. 
 
 Camphorated Dentifrice. — Prepared chalk, 
 one pound; camphor, one or two drams. The 
 camphor must be powdered by moistening it 
 with a little spirit of wine, and then intim- 
 ately mixing it with the chalk. 
 
 Mqrrh Dentifrice. — Powdered cuttlefish, 
 one pound; powdered myrrh, two ounces. 
 
 American Tooth Powder. — Coral, cuttlefish 
 bone, dragon’s blood, of each eight drams; burnt 
 alum and red sanders, of each four drams; 
 orris root, eight drams; cloves and cinnamon, 
 of each half a dram; vanilla, eleven grains; 
 rosewood, half a dram; rose-pink, eight drams. 
 All to be finely powdered and mixed. 
 
 Quinine Tooth Powder. — Rose-pink, two 
 drams; precipitated chalk, twelve drams; car- 
 bonate of magnesia, one dram ; quinine ( sulph- 
 ate), six*grains. All to be well mixed together. 
 
 Charcoal Tooth Powder. — Powdered char- 
 coal, four ounces; powdered yellow bark, two 
 ounces; powdered myrrh, one ounce ; orris root, 
 half an ounce. 
 
 Rose Tooth Paste. — Cuttlefish bone, three 
 ounces; prepared chalk, two ounces; orris, one 
 ounce; lake or rose-pink to give it a pale rose 
 color; attar of roses, sixteen drops; honey of 
 roses in sufficient quantity. 
 
 Wash to Harden the Gums. — Mix \ pint 
 of Jamaica spirits, 1 teaspoonful of powdered 
 alum, J of pulverized saltpetre, and 1 ounce of 
 pulverized myrrh. 
 
 CARE OF THE HAIR. 
 
 Dandruff is not only very disagreeable, but it 
 is apt to cause the hair to fall out. A reliable 
 remedy is made of a thimbleful of borax 
 dissolved in a teacupful of water. Brush the 
 hair thoroughly, and wet with the solution every 
 day for a week, and an improvement is sure to 
 follow. 
 
 Long hair should never be shampooed more 
 than once a month. Some people think that 
 by brushing and caring well for the hair a 
 shampoo once a year is sufficient, but few 
 people, especially those whose hair is naturally 
 oily, believe in this advice. Brushing stimulates 
 the growth of the hair, and makes it glossy and 
 soft. It also stops the hair from falling out, and 
 is the best tonic for the scalp. 
 
 To brush and brush and still to brush is the 
 best medicine for the hair, remembering always 
 that it is the hair and not the scalp which is to 
 receive this treatment. Upon the brush used de- 
 pends a great deal. In the first place it must 
 be immaculately clean, and one’s brushes should 
 be washed as religiously as one’s face. The 
 comb should be coarse, so that it will disentangle 
 the hair if it is snarled, but if the hair is well 
 brushed the comb really is of very little use. A 
 fine comb is never advised. The brush should 
 have long, soft bristles that go through the hair, 
 taking with them every particle of dust and 
 leaving behind them a glow that is beautiful. 
 
 A dermatologist of high standing says that 
 the proper way to shampoo the head is to use 
 
223 
 
 HYGIENIC TOILET RECIPES 
 
 some pure soap, such as castile of the best 
 quality, or glycerine soap, made into a “ good 
 lather on the head,” with plenty of warm water, 
 and rubbed into the scalp with the fingers, or 
 with rather a stiff brush that has long bristles. 
 When the scalp is very sensitive borax and 
 water, or the yolk of three eggs beaten in a 
 pint of lime water, are recommended instead of 
 soap and water. After rubbing the head thor- 
 oughly in every direction and washing out the 
 hair with plenty of warm water, or with douches 
 of warm water, alternating with cold, and dry- 
 ing the hair and scalp with a bath-towel, a 
 small quantity of vaseline or sweet-almond oil 
 should be rubbed into the scalp. The oil thus 
 applied is used to take the place of the oil that 
 has been removed by washing, and to prevent 
 the hair from becoming brittle. 
 
 Good Hair Wash. — Dissolve one part of 
 camphor and two of borax pulverized in a quart 
 of boiling water. This preserves and beautifies 
 the hair. Use as often as you please when 
 cool. 
 
 An Excellent Hair Reneuoer is made of 
 mace and alcohol, using half an ounce of oil of 
 mace to one pint of alcohol. Rub the bald 
 spot with a piece of flannel until the skin is red, 
 and then apply the mixture with a small brush 
 three or four times a day. 
 
 Lotion £or Baldness. — Eau-de-Cologne, 
 two ounces; tincture of cantharides, two 
 drams; oil of rosemary, oil of nutmeg, and 
 oil of lavender, each ten drops. To be rubbed 
 on the bald part of the head every night. 
 
 Hair Tonic. — To prevent the hair from fall- 
 ing off : One ounce each of neatsfoot oil and 
 spirits of turpentine; active solution of can- 
 tharides, thirty drops. Mix. Apply to the 
 roots of the hair two or three times a week. 
 
 Hair Wash. — To cleanse the scalp and at 
 the same time promote the growth of the hair: 
 Rosewater, seven ounces; aromatic spirits of 
 ammonia, one ounce; tincture of cantharides, 
 one and one-half drams; glycerine, one-half 
 ounce. Mix and shake before using. Apply 
 to the scalp with an old tooth-brush. 
 
 To Clean Long Hair. — Beat up the yolk of 
 an egg with a j)int of soft water; apply it warm, 
 and afterwards wash it out with warm water. 
 
 Superfluous Hair. — Any remedy is doubt- 
 ful; many of those commonly used are danger- 
 ous. The safest plan is as follows : The hairs 
 
 should be perseveringly plucked up by the 
 roots, and the skin, having been washed twice 
 a day with warm soft water, without soap, should 
 be treated with the following wash, commonly 
 called Milk of Roses: Beat four ounces of 
 
 sweet almonds in a mortar, and add half an 
 ounce of white sugar during the process; re- 
 duce the whole to a paste by pounding; then 
 add, in small quantities at a time, eight ounces 
 of rose water. The emulsion thus formed should 
 be strained through a fine cloth, and the residue 
 again pounded, while the strained fluid should 
 be boiled in a large-stoppered vial. To the pasty 
 mass in the mortar add half an ounce of sugar, 
 and eight ounces of rose water, and strain again. 
 This process must be repeated three times. To 
 the thirty-two ounces of fluid add twenty grains 
 of the bichloride of mercury, dissolved in two 
 ounces of alcohol, and shake the mixture for 
 five minutes. The fluid should be applied with 
 a towel, immediately after washing, and the skin 
 gently rubbed with a dry cloth till perfectly dry. 
 Wilson, in his work on Healthy Skin, writes as 
 follows : “ Substances are sold by the perfumers 
 called depilatories, which are represented as 
 having the power of removing hair. But the 
 hair is not destroyed by these means, the root 
 and that part of the shaft implanted within the 
 skin still remain, and are ready to shoot up with 
 increased vigor as soon as the depilatory is with- 
 drawn. The effect of the depilatory is the same, 
 in this respect, as that of a razor, and the latter 
 is, unquestionably, the better remedy. It must 
 not, however, be imagined that depilatories are 
 negative remedies, and that, if they do no per- 
 manent good, they are, at least, harmless; that 
 is not the fact; they are violent irritants, and 
 require to be used with the utmost caution.” 
 
 Hair Dye, usually styled Colombian, Ar- 
 gentine, etc., etc. — Solution No. 1 — Hydro- 
 sulphuret of ammonia, one ounce; solution of 
 potash, three drams; distilled or rain water, 
 one ounce (all by measure). Mix, and put 
 into small bottles, labeling it No. 1. Solution 
 No. 2 — Nitrate of silver, one dram; distilled or 
 rain water, two ounces. Dissolve and label No. 
 2. Directions for application: The solution 
 
 No. 1 is first applied to the hair with a tooth 
 brush, and the application continued for fifteen 
 or twenty minutes. The solution No. 2 is then 
 brushed over, a comb being used to separate the 
 hairs, and allow the liquid to come in contact 
 with every part. Care must be taken that the 
 liquid does not touch the skin, as the solution 
 No. 2 produces a permanent dark stain on all 
 substances with which it comes in contact. If 
 the shade is not sufficiently deep, the operation 
 may be repeated. The hair should be cleansed 
 from grease before using the dye. 
 
 Walnut Hair Dye. — The simplest form is the 
 expressed juice of the bark or shell of green wal- 
 nuts. To preserve this juice, a little rectified 
 spirits may be added to it, with a few bruised 
 cloves, and the whole digested together, with 
 
HYGIENIC TOILET RECIPES 
 
 227 
 
 occasional agitation for a week or fortnight, 
 when the clear portion is decanted, and, if nec- 
 essary, filtered. Sometimes only a little com- 
 mon salt is added to preserve the juice. It 
 should be kept in a cool place. 
 
 To Restore Hair tuhen Remooed by Ill- 
 health or Age. — Rub onions frequently on the 
 part requiring it. The stimulating powers of 
 this vegetable are of service in restoring the 
 tone of the skin and assisting the capillary 
 vessels in sending forth new hair; but it is not 
 infallible. Should it succeed, however, the 
 growth of these new hairs may be assisted by 
 the oil of myrtle-berries, the repute of which, 
 perhaps, is greater than its real efficacy. Even if 
 they do no good, these applications are harmless. 
 
 Baldness. — The decoction of boxwood, 
 which has been found successful in some 
 cases of baldness, is thus made: Take of the 
 
 common box, which grows in garden borders, 
 stems and leaves four large handfuls ; boil in 
 three pints of water, in a closely covered vessel, 
 for a quarter of an hour, and let it stand in a 
 covered earthenware jar for ten hours or more; 
 strain, and add an ounce and a half of eau-de- 
 cologne or lavender water, to make it keep. The 
 head should be well washed with this solution 
 every morning. 
 
 TOILET MISCELLANY. 
 
 Eyelashes. — To increase the length and 
 strength of the eyelashes, simply clip the ends 
 with a pair of scissors about once a month. In 
 eastern countries mothers perform the opera- 
 tion on their children, both male and female, 
 when they are mere infants, watching the op- 
 portunity whilst they sleep. The practice never 
 fails to produce the desired effect. 
 
 To Cure Enlargement and Redness o£ 
 the Nose. — Muriate of ammonia, one dram; 
 tannic acid, one-half dram; glycerine, two 
 ounces; rosewater, three ounces. Saturate a 
 piece of cotton with the mixture, and bind it on 
 the nose nightly until a cure is effected. 
 
 Uses o£ Borax Water. — Borax water will 
 instantly remove all soils and stains from the 
 hands, and heal all scratches and chafes. To 
 make it, put some crude borax in a large bottle 
 and fill with water. When the borax is dis- 
 solved, add more to the water, until at last the 
 water can absorb no more and a residuum re- 
 mains at the bottom of the bottle. To the water 
 in which the hands are to be washed, pour 
 enough from this bottle to make it quite soft. 
 It is very cleansing and very healthy. By its 
 use the hands will be kept in excellent condi- 
 tion — smooth, soft and white. 
 
 To Sweeten the Breath After Using 
 Tobacco. — Chlorate of sodium, twenty-four 
 grains ; powdered sugar, one ounce ; gum-traga- 
 canth, twenty grains; perfumer’s essential oil, 
 two drams. Powder the chlorate in a glass 
 mortar; put the powder in a cup and pour in a 
 little water, let it settle and pour off. Repeat 
 the process three times with fresh water, filter- 
 ing what is poured off each time, and mix the 
 gum and sugar with it, adding the perfume 
 last. 
 
 Offensive Breath. — For this purpose, al- 
 most the only substance that should be admitted 
 at the toilet is the concentrated solution of 
 chloride of soda — from six to ten drops of it 
 in a wineglassful of pure spring- water, taken 
 immediately after the operations of the morning 
 are completed. In some cases the odor arising 
 from carious teeth is combined with that of the 
 stomach. If the mouth be well rinsed with a 
 teaspoonful of the solution of the chloride in a 
 tumbler of water, the bad odor of the teeth will 
 be removed. 
 
 SCENTS AND PERFUMES. 
 
 French Milk of Roses. — Two and one-half 
 pints of rosewater, one-half pint of rosemary 
 water, two ounces of tincture of storan, two 
 ounces of tincture of benzoin, one-lialf ounce of 
 esprit de rose. First mix the rosewater and 
 rosemary water, and then add the other ingredi- 
 ents. This is a useful wash for the complexion. 
 
 Violet Potoder. — Wheat starch, six parts by 
 weight; orrisroot powder, two. Having reduced 
 the starch to an impalpable powder, mix thor- 
 oughly with the orris root, and then perfume 
 with otto of lemon, otto of bergamot and otto 
 of cloves, using twice as much of the lemon as 
 either of the other ottos. 
 
 Perfume for Handkerchiefs. — Oil of laven- 
 der, three fluid drams; oil of bergamot, three 
 fluid drams; extract of ambergris, six minims; 
 camphor, one grain; spirits of wine, one pint. 
 To be well shaken every day for a fortnight, 
 and then filtered. 
 
 Bouquet de la Reine. — Take one ounce of 
 essence of bergamot, three drams of English oil 
 of lavender, one-half dram of oil of cloves, one- 
 half dram of aromatic vinegar, six grains of 
 musk, and one pint and a half of rectified spirits 
 of wine. Distill. 
 
 Cosmetic. — Melt one pound of soft soap 
 over a slow fire, with one-half pint of sweet oil, 
 and add a teacupful of fine sand. Stir the mix- 
 ture together until cold. 
 
 Scent Bag. — This will prevent moths injur- 
 ing clothes: One ounce of cloves, caraway 
 
 seeds, nutmeg, mace, and of orris root as much 
 
228 
 
 HYGIENIC TOILET RECIPES 
 
 as will equal the other ingredients when put to- 
 gether. Grind the whole well to powder and 
 put it into little silk bags. 
 
 Scent Pounder. — A good recipe for scent 
 powder to be used for wardrobes, boxes, etc., far 
 finer than any mixture sold at the shops, is the 
 following: Coriander, orris root, rose leaves 
 
 and aromatic calamus, each one ounce; laven- 
 der flowers, ten ounces; rhodium, one-fourth of 
 a dram; musk, five grains. These are to be 
 mixed and reduced to a coarse powder. This 
 scents clothes as if fragrant flowers had been 
 pressed into their folds. 
 
 Laoender Water. — Best English lavender, 
 four drams; oil of cloves, one-half dram; musk, 
 five grains; best spirits of wine, six ounces; 
 
 water, one ounce. Mix the oil of lavender with 
 a little spirits first, then add the other ingredi- 
 ents and let it stand, being kept well corked for 
 at least two months before it is used, shaking it 
 frequently. 
 
 A very good lavender water may be made at 
 home by the following recipe: One pint proof 
 
 spirits, one ounce essential oil of lavender, two 
 drams essence of ambergris. Put into a quart 
 bottle and shake well. 
 
 Laoender Scent Bag. — One-half pound of 
 lavender flowers free from stalk, one-half ounce 
 of dried thyme and mint, a quarter of an ounce 
 of ground cloves and caraways, one ounce of 
 dried common salt. Mix them well together, 
 and put them into silk or cambric bags. 
 
 The Months. 
 
 Thirty days hath September, 
 
 April, June, and November; 
 
 All the rest have thirty-one, 
 
 But February, which has twenty-eight alone, 
 Except in leap year; then’s the time 
 When February’s days are twenty-nine. 
 
 Birthdays. 
 
 Monday for health, 
 
 Tuesday for wealth, 
 
 Wednesday best of all; 
 
 Thursday for crosses, 
 
 Friday for losses, 
 
 Saturday no luck at all. 
 
 Short Grammar. 
 
 Three little words you often see 
 Are Articles — a, an , and the. 
 
 A Noun’s the name of any thing, 
 
 As school, or garden , hoop or swing. 
 Adjectives tell the kind of noun, 
 
 As great , small , pretty , white , or brown. 
 Instead of nouns the pronouns stand — 
 
 His head, her face, your arm, my hand. 
 Verbs tell something to be done — 
 
 To read, count , laugh , sing, jump, or run. 
 How things are done the adverbs tell — 
 
 As slowly, quickly, ill, or well. 
 
 Conjunctions joins the words together, 
 
 As men and women, wind or weather. 
 
 The preposition stands before 
 The noun, as in or through the door. 
 
 The interjection shows surprise — 
 
 As Oh, how pretty! Ha, how wise! 
 
 The whole are called nine parts of speech, 
 Which reading, writing, speaking teach. 
 
 To Tell the Age of Horses. 
 
 To tell the age of any horse, 
 
 Inspect the lower jaw, of course; 
 
 The six front teeth the tale will tell, 
 
 And every doubt and fear dispel. 
 
 Two middle “ nippers ” you behold 
 Before the colt is two weeks old. 
 
 Before eight weeks two more will come; 
 Eight months the “ corners ” cut the gum. 
 The outside grooves will disappear 
 From middle two in just one year. 
 
 In two years, from the second pair; 
 
 In three, the corners, too, are bare. 
 
 At two the middle “ nippers ” drop; 
 
 At three, the second pair can’t stop. 
 
 When four years old the third pair goes; 
 At five a full new set he shows. 
 
 The deep black spots will pass from view 
 At six years from the middle two; 
 
 The second pair at seven years; 
 
 At eight the spot each “ corner ” clears. 
 From middle “nippers,” upper jaw, 
 
 At nine the black spots will withdraw. 
 
 The second pair at ten are white; 
 
 Eleven finds the “ corners ” light. 
 
 As time goes on, the horsemen know, 
 
 The oval teeth three-sided grow; 
 
 They longer get, project before 
 Till twenty, when we know no more. 
 
 Bees. 
 
 A swarm of bees in May 
 Is worth a load of hay; 
 
 A swarm of bees in June 
 Is worth a silver spoon; 
 
 A swarm of bees in July 
 Is not worth a fly. 
 
 Rules for Riding’. 
 
 Keep up your head and your heart, 
 
 Your hands and your heels keep down. 
 
 Your knees press close to your horse’s side. 
 And your elbows close to your own. 
 
 The Cuckoo. 
 
 May — sings all the day; 
 
 June — changes his tune; 
 
 July — prepares to fly; 
 
 August — go he must. 
 
 £ 
 
 
 Memory Rhymes 
 
 9 . 
 
T HE principal methods of developing the 
 physique now prescribed by trainers 
 are exercise with dumbbells, the bar 
 bell and the chest weight. The rings and 
 horizontal and parallel bars are also used, but 
 not nearly to the extent that they formerly 
 were. The movement has been ail in the direc- 
 tion of the simplification of apparatus; in fact, 
 one well-known teacher of the Boston Gym- 
 nasium, when asked his opinion, said: “Four 
 
 bare walls and a floor, with a well-posted in- 
 structor, is all that is really required for a 
 gymnasium.” 
 
 Probably the most important as well as the 
 simplest appliance for gymnasium work is the 
 wooden dumbbell, which has displaced the 
 ponderous iron bell of former days. Its 
 weight is from three-quarters of a pound to 
 a pound and a half, and with one in each hand 
 a variety of motions can be gone through, 
 which are of immense benefit in building up 
 or toning down every muscle and all vital parts 
 of the body. 
 
 The first object of an instructor in taking a 
 beginner in hand is to increase the circulation. 
 This is done by exercising the extremities, the 
 first movement being one of the hands, after 
 which come the wrists, then the arms, and next 
 the head and feet. As the circulation is increased 
 the necessity for a larger supply of oxygen, tech- 
 nically called “oxygen-hunger,” is created, 
 which is only satisfied by breathing exercises, 
 which develop the lungs. After the circulation 
 is in a satisfactory condition, the dumbbell in- 
 structor turns his attention to exercising the 
 great muscles of the body, beginning with 
 those of the back, strengthening which holds 
 the body erect, thus increasing the chest capac- 
 ity, invigorating the digestive organs, and, in 
 fact, all the vital functions. By the use of very 
 light weights an equal and symmetrical devel- 
 opment of all parts of the body is obtained, and 
 then there are no sudden demands on the heart 
 and lungs. 
 
 After the dumbbell comes exercise with the 
 round, or bar bell. This is like the dumbbell, 
 
 with the exception that the bar connecting the 
 balls is four or five feet, instead of a few inches 
 in length. Bar bells weigh from one to two 
 pounds each, and are found most useful in 
 building up the respiratory and digestive sys- 
 tems, their especial province being the strength- 
 ening of the exterior muscles and increasing the 
 flexibility of the chest. 
 
 Of all fixed apparatus in use the pulley weight 
 stands easily first in importance. These weights 
 are available for a greater variety of objects than 
 any other gymnastic appliance, and can be used 
 either for general exercise or for strengthening 
 such muscles as most require it. With them a 
 greater localization is possible than with the 
 dumbbell, and for this reason they are recom- 
 mended as a kind of supplement to the latter. 
 As chest -developers and correctors of round 
 shoulders they are most effective. As the 
 name implies, they are simply weights at- 
 tached to ropes, which pass over pulleys, and 
 are provided with handles. The common pulley 
 is placed at about the height of the shoulder of 
 an average man, but recently those which can be 
 adjusted to any desired height have been very 
 generally introduced. 
 
 When more special localization is desired than 
 can be obtained by means of the ordinary ap- 
 paratus, what is known as the double-action 
 chest weight is used. This differs from the 
 ordinary kind in being provided with several 
 pulleys, so that the strain may come at different 
 angles. Double-action weights may be divided 
 into three classes — high, low and side pulleys — 
 each with its particular use. 
 
 The highest of all, known as the giant pul- 
 leys, are made especially for developing the 
 muscles of the back and chest, and by stretch- 
 ing or elongating movements to increase the 
 interior capacity of the chest. If the front of 
 the chest is full and the back or side chest de- 
 ficient, the pupil is set to work on the giant 
 pulley. To build up the side walls he stands 
 with the back to the pulley-box and the left heel 
 resting against it; the handle is grasped in the 
 right hand if the right side of the chest is lack- 
 ing in development, and then drawn straight 
 down by the side; a step forward with the 
 right foot, as long as possible, is taken, the 
 line brought as far to the front and near the 
 
230 
 
 PHYSICAL EXERCISE 
 
 floor as can be done, and then the arm, held 
 stiff, allowed to be drawn slowly up by the 
 weight. To exercise the left side the same pro- 
 cess is gone through with, the handle grasped 
 in the left hand. Another kind of giant pulley 
 is that which allows the operator to stand di- 
 rectly under it, and is used for increasing the 
 lateral diameter of the chest. The handles are 
 drawn straight down by the sides, the arms are 
 then spread and drawn back by the weights. 
 Generally speaking, high pulleys are most 
 used for correcting high, round shoulders; 
 low pulleys for low, round shoulders; side 
 pulleys for individual high or low shoulders, 
 and giant pulleys for the development of the 
 chest and to correct spinal curvature. 
 
 The traveling rings, a line of iron rings cov- 
 ered with rubber and attached to long ropes 
 fastened to the ceiling some ten feet apart, 
 are also valuable in developing the muscles of 
 the back, arms and sides. The first ring is 
 grasped in one hand and a spring taken from 
 an elevated platform. The momentum carries 
 the gymnast to the next ring, which is seized 
 with the free hand, and so the entire length of 
 the line is traversed. The parallel bars, low and 
 high, the flying rings, the horizontal bar and the 
 trapeze all have their uses, but of late years 
 they have been relegated to a position of dis- 
 tinct inferiority to that now occupied by the 
 dumbbells and pulley weights. 
 
 1. The bar bell — chest expander. 2. Anterior 
 muscular developer. 3. Developing the loins 
 and lumbar region — aid to digestion. 4. Side 
 and loin development. 5. Giant pulley exer- 
 
 cise — for elevating right side of chest. 6. De- 
 veloping muscles that hold the shoulders back. 
 
 7. Developing muscles of front upper chest. 
 
 8. Posterior development — to make one erect. 
 
Exercises for Girls 
 
 Here are a few exercises for girls, prescribed 
 by a prominent physician, for physical develop- 
 ment and for the relief of dyspepsia and dindred 
 ailments. After counseling moderation in eat- 
 
 ing and a thorough mastication of food, the 
 physician says: 
 
 Take these exercises nightly after resting a 
 little while from the day’s work : 
 
 1. Stand in walking position, one foot in ad- 
 vance of the other, your hands on your hips, 
 and twist the trunk to the side of the rear foot 
 as far as possible ; then change feet and twist 
 to the opposite side. Eepeat fifteen times to 
 each side. Do the same twisting with your 
 hands clasped behind your back, your shoulders 
 well held back. 
 
 2. Stride standing. Eise on your toes and 
 bend your knees outward and downward. Ee- 
 peat ten times slowly. 
 
 3. Stand on one foot, your hips firm, and 
 slowly raise your other leg, extended in front. 
 Keep a steady balance. Change feet and re- 
 peat. 
 
 4. Stand with your heels together, your 
 hands on your hips. Bend your body forward, 
 to the side, backward, and to the opposite side, 
 then forward to complete the circle. Eepeat, 
 and rotate your body in opposite directions. 
 
 5. Lie on your face, with your hips firm and 
 your feet held under a bureau; try to raise 
 your head and shoulders as far as possible 
 with deep inspiration. Eepeat, turning your 
 body. 
 
 6. Bend your body over a bar in the door- 
 way, or the stair- railing, backward, forward 
 and sidewise, with your hands clasped behind 
 your neck. 
 
 7. Place your bar low, hang under it with 
 your body extended stiffly and resting on your 
 heels. Slowly draw your chest up to touch the 
 bar by bending your elbows outward. Eepeat. 
 
 Combine these movements with deep respira- 
 tion, opening a window for good, pure air; make 
 each exercise as useful to the muscles as possi- 
 ble; they are corrective exercises — not merely 
 amusing. 
 
 Eub your stomach with cool water after the 
 exercises. 
 
 231 
 
Housekeeping 
 and Cookery g 
 
 WEALTH 
 
 TEMPERANCE AND HEALTH 
 IN THE HOUSEHOLD 
 
 . Ori^ipal . ai?d .Jested . I^eeipes . 
 
 BY KATHRYN ARMSTRONG 
 
 F ROM the richest to the poorest, the selec- 
 tion and preparation of food often becomes 
 one of the chief objects in life. The resources 
 of every family may be greatly increased by the 
 knowledge 6f what may 'be called trifling 
 details, and refinement in the art of cookery 
 depends much more on the manner of doing a 
 thing than on the cost attending it. To cook 
 well is immensely more important to the middle 
 and working classes than to the rich, for they 
 who live by the “sweat of their brow,” whether 
 mentally or physically, must have the requisite 
 strength to support their labor. Every wife, 
 mother or sister should be a good plain cook. 
 If she has servants she can direct them, and if 
 not, so much the more must depend upon her- 
 self. 
 
 An old saying, to be found in one of the 
 earliest cookery books — “First catch your 
 hare,” etc. — has more significance than is gener- 
 ally supposed. To catch your hare well, you 
 must spend your income judiciously. This is 
 the chief thing. In our artificial state of society, 
 every income, to keep up appearances, has at 
 least half as much more to do as it can afford. 
 In the selection of provisions the best is gener- 
 ally the cheapest. Half a pound of good meat 
 is more nutritious than three times the amount 
 of inferior. As to vegetables, buy them fresh. 
 Above all, where an income is small and there 
 are many to feed, be careful that all the nour- 
 ishment is retained in the food that is pur- 
 chased. This is to be effected by careful cook- 
 ing. Cleanliness is an imperative condition. 
 Let all cooking-utensils be clean and in order. 
 Uncleanliness produces disorder, and disorder 
 confusion. In the cooking of meat by any pro- 
 cess whatever, remember, above all, to cook the 
 juices in it, not out of it. 
 
 Boiling . 
 
 In boiling, put the meat, if fresh, into cold 
 water, or, if salt, into luke-warm. Simmer it 
 very gently until done. It is a general rule to 
 allow a quarter of an hour to every pound of 
 meat; but in this, as in everything else, judg- 
 ment must be used according to the bone and 
 shape of the joint, and according to the taste of 
 the eaters. All kinds of meat, fish, flesh and 
 fowl, should be boiled very slowly, and the 
 scum taken off just as boiling commences. If 
 meats are allowed to boil too fast they 
 toughen, all their juices are extracted, and only 
 the fleshy fiber, without sweetness, is left; if 
 they boil too long they are reduced to a jelly, 
 and their nourishing properties are transferred 
 to the water in which they are boiled. Nothing 
 is more difficult than to boil meat exactly as it 
 should be; close attention and good judgment 
 are indispensable. 
 
 Roasting . 
 
 In roasting meat the gravy may be retained 
 in it by pricking the joint ail over with a fork 
 and rubbing in pepper and salt. Mutton and 
 beef may be underdone; veal and pork must be 
 well cooked. Young meat generally requires 
 more cooking than old; thus lamb and veal 
 must be more done than mutton and beef. In 
 frosty weather meat will require a little more 
 time for cooking. All joints for roasting will 
 improve by hanging a day or so before cooking. 
 
 Broiling. 
 
 Broiling is the most nutritious method of 
 cooking mutton and pork chops, or beef and 
 rump steaks, kidneys (which should never be 
 cut open before cooking), etc. Have the grid- 
 iron clean, and put over a clear fire; put the 
 meat on it; “keep it turned often.” This last 
 is a common direction in books, but the reason 
 why is never stated: it is to keep the gravy in 
 the meat. By letting the one side of a steak 
 be well done before turning, you will see the 
 red gravy settled on the top of the steak, and so 
 the meat is hard and spoiled. This is cooking 
 the gravy out, instead of keeping it in to nour- 
 
HOUSEKEEPING AND COOKERY 
 
 ish the consumer. Never stick the fork in the 
 meaty part; you will lose gravy if you do. Be 
 sure to turn often, and generally the chop or 
 steak is done if it feels firm to the fork ; if not 
 done, it will be soft and flabby. 
 
 Frying. 
 
 Although very bad for chops or steaks, the 
 frying-pan is indispensable for some things, 
 such as veal cutlets, lamb chops (sometimes), 
 fish, pancakes, etc. Most meats and fish are 
 usually fried with egg and bread-crumbs. The 
 frying-pan must be kept clean. This is very 
 essential, as the dirt that sticks to the pan ab- 
 sorbs the fat, prevents the meat browning and 
 turns it black. Have a clear, brisk fire, for the 
 quicker meat is fried the tenderer it is. Ac- 
 cording to what is to be fried, put little or 
 much fat in the pan ; fish and pancakes require 
 a considerable quantity. The fat must always 
 boil before putting the meat into it ; if not, it 
 coddles. For veal cutlets a little butter is best 
 and most economical, as it helps to make the 
 gravy. Some cooks have a few slices of bacon 
 with cutlets or liver; the fat from this, if the 
 bacon be not rank, will do very nicely; and if 
 the meat be well flavored and fried quickly, and 
 some nice gravy made to it, few persons would 
 know the difference. Some like thickened and 
 some plain gravy to these fried meats; some a 
 large quantity, others very little; all these 
 must be accommodated. To make these gravies, 
 have ready a little burnt sugar to brown with ; 
 empty the pan of the fat, if it be, as is most 
 likely, too rank to use ; put warm water in the 
 pan; mix very smoothly sufficient flour and 
 water to thicken it to taste; into this put as 
 much butter as you like to use (a little will do, 
 more will make it richer); pepper and salt it 
 sufficiently ; stir it very smoothly into the pan 
 while the water is only warm; stir it well until 
 it boils, and brown it with the burnt sugar to 
 your taste. Care must be taken, after the gravy 
 boils, not to let it boil fast for any length of 
 time, as all thickened gravies, hashes, etc., boil 
 away very fast and dry up; neither must it 
 stand still in the pan ; a whitish scum then set- 
 tles on the top and spoils the appearance of it. 
 
 N. B. — For all frying purposes be particular 
 that the pan is thoroughly hot before using. 
 
 Cooking Time-Table. 
 
 Baking Meats. 
 
 Beef Sirloin — Rare, 8 minutes for each pound; 
 well-done, 10 to 15 minutes for each pound. 
 
 Beef Ribs or Rump — 10 to 15 minutes for each 
 pound. 
 
 Beef Fillet — 20 to 25 minutes. 
 
 Lamb — Well done, 15 minutes for each pound. 
 
 Mutton — Rare, 10 to 12 minutes for each 
 pound ; well done, 15 to 18 minutes for each pound. 
 
 233 
 
 Pork — Well done, 25 to 30 min. for each pound. 
 Veal — Well done, 18 to 20 min. for each pound. 
 Braised Meat — 3)4 to 4 hours. 
 
 Chickens — Weighing from 3 to 5 pounds, 1 to 
 1)4 hours. 
 
 Turkeys — Weighing from 9 to 12 pounds, 3 to 
 3)4 hours. 
 
 Fish— Of average thickness, weighing from 6 
 to 8 pounds, 1 hour. 
 
 Cake and Pastry. 
 
 Sponge Cake — 45 to 55 minutes. 
 
 Plain Cake — 20 to 45 minutes. 
 
 Cookies — 10 to 12 minutes. 
 
 Gingerbread — 20 to 30 minutes. 
 
 Plum Pudding — 2)4 to 3 hours. 
 
 Tapioca or Rice Pudding — 1 hour. 
 
 Bread Pudding — 65 minutes. 
 
 Pies with two crusts — 30 to 40 minutes. 
 
 Graham Rolls — )4 hour. 
 
 Wheat Rolls — 10 to 18 minutes. 
 
 Bread — 40 to 60 minutes. 
 
 Biscuit — 10 to 18 minutes. 
 
 Boiling. 
 
 Beefsteak — Cut 1)4 inches thick, 5 to 8 minutes. 
 Beefsteak — 1 inch thick, 3 to 5 minutes. 
 
 Mutton Chops— 8 to 10 minutes. 
 
 Chickens — 18 to 25 minutes. 
 
 Fish — Thin, 4 to 8 minutes. 
 
 Fish — Thick, 10 to 15 minutes. 
 
 Ham — 7 to 10 minutes. 
 
 Boiling Fish. 
 
 Bass — 10 minutes for each pound. 
 
 Bluefish — 10 minutes for each pound. 
 
 Fresh Cod or Haddock — 6 minutes for each 
 pound. 
 
 Halibut — In square, 15 minutes for each pound. 
 Salmon — In square, 15 minutes for each pound. 
 Small Fish — 6 to 8 minutes for each pound. 
 Oysters — 3 to 4 minutes, or until the edges curl. 
 
 Boiling Meats. 
 
 Veal — 2 or 3 hours. 
 
 Beef — 3 or 4 hours. 
 
 Mutton — 2 or 3 hours. 
 
 Ham— 5 to 5)4 hours. 
 
 Sweetbreads — 20 to 25 minutes. 
 
 Chickens — 1 to 1)4 hours. 
 
 Fowls — 2 to 3 hours. 
 
 Tongue — 2 to 3 hours. 
 
 Yege tables. 
 
 String Beans — 1)4 to 2 hours. 
 
 Shell Beans — 1 to 2 hours. 
 
 Cauliflower — 30 to 40 minutes. 
 
 Cabbage , Few— 30 to 45 minutes. 
 
 Corn, Young — 5 to 10 minutes. 
 
 Carrots — 50 to 60 minutes. 
 
 Asparagus — 15 to 18 minutes. 
 
 Onions — 35 to 45 minutes. 
 
 Oyster Plant — 40 to 60 minutes. 
 
 Peas — 15 to 20 minutes. 
 
 Potatoes — Boiled, 20 to 30 minutes. 
 
 Potatoes — Steamed, 30 to 45 minutes. 
 
 Turnips — 35 to 50 minutes. 
 
 Parsnips — 35 to 45 minutes. 
 
234 
 
 HOUSEKEEPING AND COOKERY 
 
 SOUPS 
 
 T HE true economy of soups lies in the fact 
 that so many things which might other- 
 wise be wasted may be utilized in making 
 them. In households where expenditure is not 
 so much a consideration, it may be deemed ex- 
 pedient always to purchase fresh meat for the 
 sole purpose of making soup, but, in such 
 instances, the soup could certainly not be re- 
 garded as an economical addition to a dinner. 
 Still, where Economy must rule, the resources 
 from which she may draw a tureen of good 
 soup, without having recourse to the butcher, 
 are ample. Almost everything that is used as 
 food may be converted into soup. Scraps of 
 meat, bread, vegetables, rice, sago, spare milk, 
 and, better still, bones left from the meat after 
 cooking, may, with a little ingenuity, be made 
 into excellent, nourishing soup. 
 
 The basis of all good soup is stock. This 
 may be made from meat or bones and flavored 
 with vegetables. Let it be borne in mind that 
 no good stock can be made the day it is required 
 for soup. It should be made the previous day, 
 strained into a basin, and allowed to stand until 
 required, when the fat, which would render the 
 soup so objectionable, will have cooled on the 
 top and may be taken off entirely. The stock 
 may then be used as the basis of any kind of 
 soup. 
 
 In making stocks or soups care must be 
 taken to simmer gently, not boil , or they will 
 be found wanting both in flavor and nourish- 
 ment. The lid of the stock-pot must be kept 
 tightly closed, or there will be considerable 
 waste during the long time which the contents 
 must of necessity simmer. It will be necessary 
 to remove the lid a few times in order to take 
 off the scum as it rises. 
 
 When preparing the stock, all the meat used 
 should be cut into small pieces, and the bones 
 broken or crushed. Cold water and salt should 
 be added, and the whole brought very gradually 
 to simmering point, the vegetables being added 
 after the stock has been well skimmed. 
 
 On no account must stock be left in an iron 
 stock-pot any length of time, or it will contract 
 a very unpleasant flavor. It must be poured 
 into an earthenware vessel and remain uncov- 
 ered. To those about to purchase a stock-pot 
 we would recommend an earthenware rather 
 than an iron one as being more cleanly and not 
 necessitating the emptying out of the stock 
 when finished. 
 
 To Color Soups — To obtain a green color 
 pound spinach leaves and add the juice obtained 
 to the stock. For a red color use tomatoes, with- 
 out the skins and seeds. For amber grate a 
 
 carrot and mix with the soup, and for a rich 
 brown use burnt sugar or burnt onions. 
 
 Macaroni Soup — Five cents’ worth of bones, 
 
 1 tablespoonful salt and peppercorns, 1 good- 
 sized turnip and 4 leeks, 2 carrots, 4 onions, 2 
 cloves, 1 blade of mace, 1 bunch of herbs (mar- 
 joram, thyme, lemon-thyme and parsley), )^ lb. 
 macaroni. 
 
 Time required, about 2% hours. Break up the 
 bones and put them into a stew-pan with cold 
 water enough to cover them and 1 quart more. 
 When on the point of boiling put in a tablespoon- 
 ful of salt to help the scum to rise, then take the 
 turnip, peel it and cut it in quarters; then take 
 
 2 carrots, wash dnd scrape them ; take also 4 leeks, 
 wash and shred them up finely; now take 4 
 onions, peel them and stick 2 cloves into them ; 
 then skim the soup well and put in the vegetables, 
 add a blade of mace and a teaspoonful of pepper- 
 corns, then allow soup to simmer for 2)4 hours, 
 then take )4 lb. of macaroni, wash and put in a 
 stewpan with plenty of cold water and a little 
 salt. Allow it to boil until tender, then strain off 
 the water and pour some cold water on, to wash 
 the macaroni again; then cut in small pieces and 
 it is ready for the soup. When the soup is ready 
 for use strain it over the macaroni. 
 
 Milk Soup — 4 potatoes, 2 leeks or onions, 2 
 oz. butter, pepper, )4 oz. salt, 1 pint milk, 3 
 tablespoonfuls tapioca. 
 
 Put 2 quarts of water into a stewpan, then take 4 
 potatoes, peel and cut in quarters, take also 2 
 leeks, wash well in cold water and cut them up; 
 when the water boils put in potatoes and leeks, 
 then add the butter, salt and pepper to taste, 
 Allow it to boil to a mash, then strain the soup 
 through a colander, working the vegetables 
 through also; return the pulp and the soup to the 
 stewpan, add one pint of milk to it and boil; 
 when boiling sprinkle in by degrees tapioca, 
 stirring all the time; then let it boil for 15 min- 
 utes gently. 
 
 Spring Vegetable Soup — 2 lbs. shin of beef, 
 2 lbs. knuckle of veal, a little salt, 2 young carrots, 
 1 turnip, 1 leek, )4 bead of celery, 1 cauliflower, 
 1 gill of peas, )4 saltspoonful of carbonate of 
 soda. 
 
 Cut the meat from the bone — do not use the 
 fat; break the bones in halves; do not use the 
 marrow. Pat the meat and bones into a stock- 
 pot with five pints of cold water, a teaspoonful 
 of salt will assist the scum to rise} boil quickly 
 and remove scum as it rises, then simmer gently 
 5 hours. Cut carrots and turnips in slices; the 
 head of celery and leek wash well and cut in 
 squares; cut the cauliflower in sprigs after wash- 
 ing. One hour before serving add vegetables; 
 the sprigs of cauliflower can be put in 15 minutes 
 before serving. Put one gill of peas, a teaspoon- 
 ful of salt, a quarter of a saltspoonful of soda 
 into boiling water and boil 15 minutes, then 
 put peas in tureen and put soup over them. 
 
 Good Gravy Soup— 1 lb. beef, 1 pound veal, 
 1 lb. mutton, 6 quarts water, 1 crust of bread, 1 
 carrot, 1 onion, a little summer savory, 4 cloves, 
 pepper and a blade of mace. 
 
HOUSEKEEPING AND COOKERY 
 
 235 
 
 Cut the meat in small pieces and put into the 
 water, with the crust of bread toasted very crisp. 
 Peel the carrot and onion, and, with a little 
 summer savory, pepper, 4 cloves and a blade of 
 mace, put in the stewpan. Cover it and let it 
 stew slowly until the liquid is reduced to 3 qts. 
 Then strain it, take off the fat, and serve with 
 sippets of toast. 
 
 Scotch Mutton Broth — 2 qts. of water, neck 
 of mutton, 4 or 5 carrots, 4 or 5 turnips, 3 onions, 
 4 large spoonfuls of Scotch barley, salt to taste, 
 some chopped parsley. 
 
 Soak a neck of mutton in water for an hour; 
 cut off the scrag, and put it into a stew-pot with 
 two quarts of water. As soon as it boils skim it 
 well, and then simmer it an hour and a half; then 
 take the best end of the mutton, cut it into pieces 
 (two bones in each), take some of the fat off, and 
 put in as many as you think proper; skim the 
 moment the fresh meat boils up, and every quar- 
 ter of an hour afterwards. Have ready 4 or 5 
 carrots, the same number of turnips, and 3 
 onions, all cut, but not small, and put them in 
 soon enough to get quite tender; add 4 large 
 spoonfuls of Scotch barley, first wetted with cold 
 water. The meat should stew three hours. Salt 
 to taste, and serve all together. Twenty minutes 
 before serving put in some chopped parsley. It 
 is an excellent winter dish. 
 
 A Roast Beef and Boiled Turkey Soup- 
 Bones of a turkey and beef, 2 or three carrots, 2 
 or 3 onions, 2 or 3 turnips, 34 doz. cloves, pepper, 
 salt, tomatoes, 2 tablespoonfuls of flour, some 
 bread. 
 
 The liquor that the turkey is boiled in, and 
 the bones of the turkey and beef, put into a 
 soup-pot with 2 or 3 carrots, turnips and onions, 
 34 dozen cloves, pepper, salt and tomatoes, if 
 you have any; boil it 4 hours, then strain all out. 
 Put the soup back into the pot, mix 2 table- 
 spoonfuls of flour into a little cold water; stir it 
 into the soup; give it one boil. Cut some bread 
 dice-form, lay it in the bottom of the tureen, 
 pour the soup on it, and color with a little soy. 
 
 White Soup — 3 potatoes, 3 leeks, or a few 
 green onions, 3 quarts water or stock, a small 
 teacupful sago, 1 pint milk, 2 oz. butter. 
 
 Boil the potatoes and onions in the stock until 
 quite tender, then mash them through a sieve 
 with a little of the stock. Return the whole to 
 the saucepan, add the milk. Sprinkle in the sago 
 gradually, stirring well. When the sago has 
 boiled clear and tender, stir in the butter and 
 serve. If water be used instead of stock, 34 tea- 
 spoonful of salt should be added with the pota- 
 toes and leeks, and pepper to taste. 
 
 Greek Soup — 4 lbs. lean beef, 1 lb. lean mutton, 
 1 lb. veal, 4 oz. lean ham, 4 carrots, 4 onions, 1 
 head celery, a little soy, a few allspice and a few 
 coriander seeds, some pepper and salt, 10 quarts 
 water. 
 
 Cut up the beef, mutton and veal into small 
 pieces, and throw into a stewpan with 10 quarts 
 of cold water; add a little salt, and then place on 
 the stove to boil; take off the scum, add a little 
 cold water, and take off the second scum; then 
 
 cut up the carrots, onions and celery and throw 
 in the pot; add a little more salt, a few allspice, 
 and coriander seeds; let it simmer 6 hours, color 
 the soup with a little soy, and strain it through 
 a fine cloth; take off any fat that may be on the 
 soup with a sheet of paper; before sending to 
 table boil the soup, and place in the tureen a 
 little fried lean ham cut into small pieces. 
 
 Gihlet Soup — 3 sets of ducks’ giblets, 2 lbs, 
 beef, some bones, shank bones of two legs of 
 mutton, 3 onions, some herbs, pepper and salt, 
 carrots, 3 quarts water, pint cream, 1 oz. 
 butter, 1 spoonful flour. 
 
 Thoroughly clean 3 sets of ducks’ giblets, cut 
 them in pieces, and stew with 2 lbs. of beef, some 
 bones, the shank bones of 2 legs of mutton, 3 
 small onions, some herbs, pepper and salt to 
 taste, and carrots, for 3 hours in 3 quarts of 
 water. Strain and skim, add 34 piut of cream 
 mixed with one ounce of butter kneaded with a 
 spoonful of flour, and serve with the giblets. 
 (Only the gizzard should be cut). 
 
 Potato Soup — 2 lbs. potatoes, a pinch of 
 celery seed, a sprig of parsley, 2 quarts white 
 stock, pepper and salt to taste. 
 
 Boil or steam the potatoes very dry, mash 
 them very finely with a fork, and add them 
 gradually to the boiling stock. Pass through a 
 sieve, add the seasoning, and simmer 5 minutes, 
 adding 1 oz. of butter and 34 pint of milk. 
 Serve with fried bread or toast. 
 
 Oyster Soup a la Reine— 2 or 3 doz. small 
 oysters, some pale veal stock, mace, cayenne, 1 
 pint boiling cream. 
 
 Two or 3 dozen small oysters to each pint of 
 soup should be prepared. Take the beards and 
 simmer them separately in a little very pale veal 
 stock 30 minutes. Heat 2 quarts of the stock, 
 flavor with mace and cayenne, and add the 
 strained stock from the oyster beards. Simmer 
 the fish in their own liquor, add to it the soup 
 and 1 pint of boiling cream. Put the oysters in 
 a tureen, pour over the soup and serve. If not 
 thick enough thicken with arrowroot or butter 
 mixed with flour. 
 
 Chicken Soup (Brown) — 1 or 2 fowls, a bunch 
 of herbs, 1 carrot, 1 onion, 2 oz. lean ham, 2 oz. 
 butter, pepper and salt, 2 quarts good stock, and 
 a little roux, a few allspice, a little grated nut- 
 meg and mace. 
 
 Cut up the carrot and onion, and fry in 2 oz. 
 of good butter, a nice light brown; add the ham 
 and fowls cut up small, taking care to break up 
 the bones with a chopper, add the stock, and 
 boil until the fowl is cooked to rags; thicken 
 with a little roux, add the allspice and mace and 
 a little grated nutmeg, color with a little soy, 
 add seasoning to taste. Serve with the soup 
 some plain boiled rice. 
 
 Beef Gravy Soup — Some beef water, 2 oz. 
 salt to every gallon of water, 4 turnips, 2 carrots, 
 some celery, 4 young leeks, 6 cloves, 1 onion, 34 
 teaspoonful peppercorns, some savory herbs. 
 
 Various parts of beef are used for this; if the 
 meat, after the soup is made, is to ^e sent to the 
 table, rump steak or the best parts of the leg 
 
236 
 
 HOUSEKEEPING AND COOKERY 
 
 are generally used, but if soup alone is wanted, 
 part of the shin with a pound from the neck will 
 do very well. Pour cold water on the beef in 
 the soup pot and heat the soup slowly, the slower 
 the better, letting it simmer beside the fire, 
 strain it carefully, adding a little cold water now 
 and then, put in 2 oz. of salt for every gallon of 
 water, skim again, and put in four turnips, two 
 carrots, some celery, 4 young leeks, 6 cloves 
 stuck into an onion, half a teaspoonful of 
 peppercorns, and some savory herbs; let the 
 soup boil gently for six hours; strain. 
 
 Milk Soup with V ermicelli— Salt, 5 pints 
 boiling milk, 5 oz. fresh vermicelli. 
 
 Throw a small quantity of salt into 5 pints of 
 boiling milk, and then drop lightly into it 5 oz. 
 of good fresh vermicelli; keep the milk stirred 
 as this is added, to prevent its gathering into 
 lumps, and continue to stir it very frequently 
 from 15 to 20 minutes, or until it is perfectly 
 tender. The addition of a little pounded sugar 
 and powdered cinnamon makes this a very palat- 
 able dish. For soup of this description, rice, 
 semolina, sago, cocoa-nut, sago and macaroni 
 may all be used, but they will be required in 
 rather smaller proportions to the milk. 
 
 Green Pea Soup — 4 lbs. beef, 34 pk. green 
 peas, 1 gal. water, 34 cup rice-flour, salt, pepper 
 and chopped parsley. 
 
 Four lbs. beef, cut into small pieces, 34 pk. green 
 peas, 1 gallon water, „34 cup of rice-flour, salt, 
 pepper and chopped parsley; boil the empty pods 
 of the peas in the water 1 hour before putting in 
 the beef. Strain them out, add the beef, and boil 
 slowly for 134 hour longer; 34 hour before serv- 
 ing, add the shelled peas, and 20 minutes later, the 
 rice-flour with salt, pepper and parsley. After 
 adding the rice-flour, stir frequently, to prevent 
 scorching. Strain into a hot tureen. 
 
 Celery Soup — The white part of 3 heads of 
 celery, 34 lb- rice, 1 onion, 1 quart stock, 2 quarts 
 milk, pepper and salt, and a little roux. 
 
 Cut up the celery and onions very small, boil 
 them in the stock until quite tender, add the 
 milk and the rice, and boil together until quite 
 a pulp, add pepper and salt and a little roux, 
 strain through a fine hair sieve or a metal strain- 
 er, and boil a few minutes, taking care it does 
 not burn. Serve some small croutons or fried 
 bread with it. 
 
 Tomato Soup — 4 lbs. tomatoes, 2 onions, 1 
 carrot, 2 quarts of stock or broth, pepper and 
 salt and a little roux, 2 oz. fresh butter. 
 
 Cut up the onions and carrot, place them in a 
 stewpan with the butter, and lightly fry them. 
 Take the seeds out of the tomatoes, then put 
 them in the stewpan with the fried onions and 
 carrot, add the stock, pepper and salt, and let 
 them boil for 1 hour, occasionally stirring them; 
 add a little roux to thicken the soup, and strain 
 through a fine hair sieve. Serve the soup very 
 hot, and send to the table with it some small 
 pieces of fried bread, sprinkled with chopped 
 parsley. 
 
 Tomato Soup without Meat— 1 can toma- 
 toes, 2 large onions, 34 pint milk, 1 tablespoon- 
 ful flour, 2 tablespoonfuls butter, salt, pepper. 
 
 Take 1 can of tomatoes, press through the 
 colander and set on the fire where it will stew 
 gently. Slice 2 large onions very thin and add 
 to the tomatoes. Let it stew 34 hour, then add 
 34 pint of milk, 1 tablespoonful of flour rubbed 
 in 2 of butter, and salt and pepper to taste. Let 
 it boil 3 minutes, when it is done. Serve with 
 bits of toasted bread. 
 
 Soup a la Dauphiue — 6 lbs. of lean beef, 4 
 carrots, 2 turnips, 4 onions, 1 head celery, 4 oz. 
 lean ham, pepper and salt, a little soy, 2 bay 
 leaves, a bunch of herbs, a few allspice, 2 blades 
 of mace, 5 qts. water. 
 
 Cut up the onions, carrots, turnips and celery 
 into small pieces, and lay in the bottom of a 
 large stewpan; cut up the 6 lbs. of lean beef, 
 and lay on the top of the vegetables, sprinkle a 
 little salt over it, and cook over the fire (taking 
 care it does not burn) for 2 hours; add 5 qts. of 
 water, and bring it to the boil; take off the fat 
 and scum, add a little more cold water, and throw 
 in 3 blades of mace, 2 bay leaves, a bunch of 
 herbs, 4 oz. of lean ham cut up very fine, and a 
 few allspice, color a light brown with a little 
 soy, and simmer for 5 hours, and then strain 
 through a fine cloth, and with a sheet of paper 
 take off any floating fat; boil again, and before 
 serving throw in the soup some green taragon 
 leaves and a little chervil. 
 
 Julieune Soup — 1 carrot, 1 turnip, 1 stick of 
 celery, 3 parsnips, 2 or 3 cabbage leaves, butter, 
 lettuce, 1 handful of sorrel and chervil, stock, 
 salt and pepper. 
 
 Cut in very small slices a carrot, a turnip, a 
 stick of celery, 3 parsnips, and 2 or 3 cabbage 
 leaves, put them in a saucepan with butter, and 
 give them a nice color, shaking the saucepan to 
 prevent them from sticking to the bottom, then 
 add a lettuce and a handful of sorrel and chervil 
 torn in small pieces, moisten these with stock and 
 leave them on the fire for a few minutes, then 
 boil up, add the whole of the stock and boil 
 gently for 3 hours; season with salt and pepper. 
 
 Mrs. President Harrison’s Clear Soup— 
 4 lbs. lean beef, 4 qts. water, 1 teaspoonful celery 
 seed, 2 small onions, 2 small carrots, 1 bunch 
 parsley, 6 blades mace, 16 whole cloves, the 
 whites of 4 eggs, salt and pepper to taste. 
 
 Cut the beef in pieces of the size of a walnut, 
 taking care not to leave a particle of fat on them. 
 Pour on it the water and let it boil up 3 times, 
 skimming well each time; for if any of the grease 
 is allowed to go back into the soup it will be 
 impossible to get it clear. Scrape the carrots, 
 stick 4 cloves firmly into each onion, and put 
 them in the soup. Then add the celery seed, 
 parsley, mace, pepper and salt. Let this boil 
 until the vegetables are tender, then strain 
 through a bag, return to the soup-pot, and stir 
 in the well-beaten whites of the eggs. Boil until 
 the eggs gather to one side, skim off, and color 
 a delicate amber by burning a dessertspoonful 
 of brown sugar and stirring it into the soup until 
 
HOUSEKEEPING AND COOKERY 
 
 237 
 
 sufficiently colored. Wash the bag in warm 
 water, pour the soup through again, and serve. 
 
 Clear Soup — 1 quart brown stock, 34 lb. very 
 lean beef, 1 onion, 1 carrot, 2 whites of eggs. 
 
 Carefully remove the fat from the meat, chop 
 it fine and put it in a basin of cold water, just 
 stirring it to separate it. Let it stand 5 minutes, 
 then pour it into a saucepan with the vegetables 
 cut in pieces, the whites and broken shells of the 
 eggs, and the stock; whilst heating over the fire, 
 whisk well until it begins to rise, when cease, and 
 let it boil 2 minutes. Cover closely and let it 
 stand quietly until there is a thick crust on top, 
 then strain through a jelly bag or soup-cloth. 
 Vegetables cut into small strips, or wafers, and 
 boiled for 10 minutes, may be added before serv- 
 ing. 
 
 Barley Soup — 34 pint pearl barley, 1 qt. white 
 stock, the yolk of 1 egg, 1 gill cream, 34 pat fresh 
 butter, bread. 
 
 Boil half a pint of pearl barley in a quart of 
 white stock till it is reduced to a pulp, pass it 
 through a hair sieve, and add to it as much well- 
 flavored white stock as will give a puree of the 
 consistency of cream; put the soup on the fire; 
 when it boils stir into it, off the fire, the yolk ef 
 an egg beaten up with a gill of cream; add half 
 a pat of fresh butter, and serve with small dice 
 of bread fried in butter. 
 
 A Delicate and Delicious Soup — Three car- 
 rots, 2 turnips, 2 onions, 3 leeks, 1 stick of celery, 
 
 2 oz. butter, a little mutton broth, seasoning to 
 taste. 
 
 Cut up the vegetables small and fry them in 
 the butter till tender and of a light brown color. 
 Add enough to keep them from burning, and 
 stew them for an hour. Then rub through a 
 sieve with a little more broth. Stew for a few 
 minutes longer; salt and cayenne to taste. 
 
 If properly done the soup will be as thick as 
 cream. 
 
 Onion Soup — Water that has boiled a leg or 
 neck of mutton, 1 shank bone, 6 onions, 4 car- 
 rots, 2 turnips, salt. 
 
 Into the water that has boiled a leg or neck of 
 mutton put the carrots and turnips and shank 
 bone, and simmer 2 hours, then strain it on six 
 onions, first sliced and fried a light brown, sim- 
 mer 3 hours, skim carefully, and serve. Put into 
 it a little roll or fried bread. 
 
 Eel Soup — 3 lbs. eels, 1 onion, 1 oz. butter, 
 
 3 blades mace, 1 bunch sweet herbs, 34 oz. P e P' 
 per-corns, salt, 2 tablespoonfuls flour, 34 pt* 
 cream, 2 qts. water. 
 
 Wash the eels, cut them into thin slices and 
 put them in the stewpan with the butter; let 
 them simmer for a few minutes, then pour the 
 water to them, and add the onion cut in small 
 slices, the herbs, mace and seasoning. Simmer 
 till the eels are tender, but do not break the flesh. 
 Remove them carefully, mix flour smoothly to a 
 batter with the cream, bring it to a boil, pour 
 over the eels, and serve. 
 
 Asparagus Soup — Twenty-five heads of aspa- 
 ragus, 1 qt. stock, 1 tablespoonful flour, 1 oz. but- 
 ter, sugar, pepper and salt, some spinach green- 
 
 ing, 1 pat of fresh butter or 1 gill of cream, 
 small dice of bread. 
 
 Put 25 heads of asparagus in a saucepan with a 
 qt. of stock, free from fat, let them boil till 
 quite done; remove the asparagus, pound it in a 
 mortar, then pass it through a sieve; mix a table- 
 spoonful of flour and 1 oz. of butter in a sauce- 
 pan on the fire; add a little sugar, pepper and 
 salt, quantity sufficient for the asparagus pulp, 
 and the stock in which the asparagus was origin- 
 ally boiled; let the whole come to a boil, then 
 put in a little spinach greening, and lastly a pat 
 of fresh butter, or stir in a gill of cream. Serve 
 over small dice of bread fried in butter. 
 
 Cream of Asparagus Soup— One bundle as- 
 paragus, 1 qt. milk, butter, flour. 
 
 Wash the asparagus, cut it into pieces, put in 
 a saucepan, cover with 1 pt. of boiling water, 
 boil gently for *4 of an hour, remove the tips 
 and put aside until wanted; press the remaining 
 part through a colander, using the water in 
 which it was boiled; put 1 qt. of milk into a 
 double boiler; rub together one large tablespoon- 
 ful of butter and two tablespoonfuls of flour; 
 stir this carefully into the milk; stir constantly 
 until smooth and partly thick. If, by any care- 
 lessness, it should look the slightest lumpy, put 
 it through a sieve, return to the double boiler, and 
 add the asparagus that has been pressed through 
 the colander. Season to taste with salt and pep- 
 per, add the asparagus tips, and as soon as the 
 whole is smoking hot, serve. You can not fail, 
 unless you allow the mixture to stand; then the 
 vegetable will separate from the milk and give it 
 a curdled appearance. 
 
 Cream of Tomato Soup— One pt. can toma- 
 toes, 1 qt. milk, parsley, mace, butter, flour, bay 
 leaf, sugar, soda. 
 
 To the tomatoes add a sprig of parsley, a 
 blade of mace and a bay leaf, and stew together 
 for 15 minutes. Rub together 1 tablespoonful of 
 butter and 2 tablespoonfuls of flour; add to 1 qt. 
 boiling milk and stir constantly until it thickens. 
 When ready to use the soup, press the tomatoes 
 through a sieve and add 1 teaspoonful of sugar 
 and 34 teaspoonful of soda, then the boiling milk. 
 It must not go on the fire after the tomatoes and 
 milk are mixed, or it will curdle. 
 
 Mulligatawney Soup— One chicken (or 3 rab- 
 bits), 3 small onions, butter, curry powder, 34 
 lemon, cloves. 
 
 Cut up a good-sized chicken as for a fricassee; 
 cut 3 small onions in slices, put a tablespoonful 
 of butter in a frying-pan, add the chicken and 
 onion, and stir till a nice brown; mix well with 
 these a tablespoonful of curry powder, 4 whole 
 cloves, the juice of 34 a lemon, and salt to taste. 
 Put all in the soup kettle with 2 qts. of water, 
 bring slowly to a boil, skim and let it simmer 
 gently for 2 hours. Three rabbits may be used 
 in place of the chicken, if preferred. 
 
 Corn Soup — One can green corn, 1 pt. milk, 
 flour, butter, 1 egg. 
 
 Take one can of green corn and put it on the 
 back of the stove with 2 qts. of hot water; let it 
 cook gently 34 hour, then put where it will cook 
 
238 
 
 HOUSEKEEPING AND COOKERY 
 
 more rapidly. When the corn is tender, pnt in 1 
 pt. of milk, season to taste, let it boil up, then 
 add 2 tablespoonfuls of flour mixed with 3 of but- 
 ter. If you like you may, after removing the 
 soup from the fire, stir in one well-beaten egg, 
 beating rapidly to prevent curdling. 
 
 Bean Soup — One qt. dried white beans, a cup 
 milk or cream, butter, soda. 
 
 Soak 1 qt. of dried white beans over night. 
 In the morning, drain; add 2 qts. of water; when 
 it comes to the boiling point, pour off and add 
 2 qts. of fresh boiling water, also about ^ of a 
 teaspoonful of soda. Boil until the beans are 
 soft; then press through a sieve and return it to 
 the kettle. Add salt and pepper to taste and a 
 cup of cream or a cup of milk and a bit of but- 
 ter. If still too thick, add more milk. Crackers 
 buttered and browned in the oven or squares of 
 bread browned in butter are nice to serve with 
 this. 
 
 Oyster Soup — Fifty oysters, 1 pt. milk, a blade 
 of mace, 1 tablespoonful butter, 1 teaspoonful 
 flour, powdered cloves, salt, pepper, chopped 
 parsley. 
 
 Put in a stewpan a pint of milk, a blade of 
 mace, with a heaping tablespoonful of butter ; put 
 in another stewpan the juice from 50 oysters; 
 place them on the stove. When the milk begins 
 to boil thicken it with a heaping teaspoonful of 
 flour previously mixed with milk; then stand it 
 back on the range where it does not boil. When 
 the scum begins to rise on the top of the oyster 
 juice skim it off; then add a pinch of powdered 
 cloves and some salt and black pepper. When 
 it begins to boil pour it into the stewpan with 
 the milk, stirring gently, so it does not curdle or 
 lump. Then turn in the oysters. Let them 
 boil about 1 minute or until the edges curl; then 
 turn into a soup tureen, where you have prev- 
 iously placed a tablespoonful of chopped parsley. 
 Serve at once. 
 
 FISH 
 
 F RESH water fish have often a muddy smell 
 and taste. To take this off soak the fish 
 in strong salt and water after it is nicely 
 cleaned, then dry and dress it. The fish must 
 be put in the water while cold and set to do 
 very gently, or the outside will break before 
 the inner part is done. Crimp fish should be 
 put into boiling water, and when it boils up put 
 a little cold water in, to check extreme heat, 
 and simmer it a few minutes. Small fish nicely 
 fried, covered with egg and crumbs, make a 
 dish far more elegant than if served plain. 
 Great attention should be paid to the garnish- 
 ing of fish. Use plenty of horse-radish, parsley 
 and lemoD. If fish is to be fried or broiled it 
 must be wrapped in a clean cloth after it is well 
 cleaned. When perfectly dry, wet with an egg 
 (if for frying) and sprinkle the finest bread 
 crumbs over it; then, with a large quantity of 
 lard or dripping, boiling hot, plunge the fish 
 into it and fry a light brown; it can then be 
 
 laid on blotting-paper to receive any grease. 
 Butter gives a bad color; oil fries the finest 
 color for those who will allow for the expense. 
 Garnish with raw or fried parsley, which must 
 be thus done: When washed and picked throw 
 it again into clean water; when the lard or 
 dripping boils, throw the parsley into it imme- 
 diately from the water, and instantly it will be 
 green and crisp, and must be taken up with a 
 slice. If fish is to be broiled, it must be sea- 
 soned, flavored and put on a gridiron that is 
 very clean, which, when hot, should be rubbed 
 with a piece of suet to prevent the fish from 
 sticking. It must be broiled on a very clear 
 fire and not too near, or it may be scorched. 
 
 Cod’s Head and Shoulders (to Boil) — One 
 cod’s head and shoulders, salt water, 1 glass of 
 vinegar, horseradish. 
 
 Wash and tie it np, and dry with a cloth. Salt 
 the water, and pnt in a glass of vinegar. When 
 boiling, take off the scnm; pnt the fish in, and 
 keep it boiling very briskly abont % honr. Par- 
 boil the milt and roe, cnt in thin slices, fry, and 
 serve them. Garnish with horseradish; for sance, 
 oysters, eggs, or drawn bntter. 
 
 Stewed Codfish in Brown Sance — Slice 
 the fish, take off the skin and fry qnickly a 
 fine brown, lift it ont and place in a stewpan 
 with boiling brown gravy; add the jnice of a 
 lemon and some salt. Stew the fish gently nntil 
 it begins to break, lift it on a hot dish, stir into 
 the gravy 134 oz * °f butter with 1 teaspoonful of 
 flour and a little mace. Boil the sauce 1 minute, 
 pour it over the fish and serve. 
 
 Salmon Croquettes — The contents of l can 
 of salmon from which the oil has been poured 
 and which have been shredded fine, 1 cupful of 
 fine bread crumbs, 1 egg and cayenne pepper 
 to taste; mix well, make into balls, dip first into 
 beaten egg and then into bread crumbs or 
 cracker dust; fry in plenty of boiling lard and 
 drain on coarse brown paper before serving. 
 Garnish the dish with parsley and, if you like, 
 slices of lemon. 
 
 Salt Cod — Cod, vinegar (1 glass), parsnips, 
 cream, butter, flour. 
 
 Soak and clean the piece you mean to dress, 
 then lay it all night in water, with a glass of 
 vinegar. Boil it enough, then break it into flakes 
 on the dish; pour over it parsnips boiled, beaten 
 in a mortar, and then boiled up with cream and 
 a large piece of butter rubbed with a little flour. 
 It may be served as above with egg sauce instead 
 of the parsnip, and the root sent up whole; or 
 the fish may be boiled and sent up without flak- 
 ing, and the sauces as above. 
 
 Cod’s Roes — One or more cod’s roes, 134 oz - 
 of butter, 2 eggs, 1 teaspoonful of salt, 1 pinch 
 of cayenne pepper, 1 grate of nutmeg, 1 des- 
 sertspoonful of tomato sauce or vinegar. 
 
 Boil 1 or more cod’s roes, according to size, 
 till quite set and nearly done. Take them out 
 of the water, and when cold cut them into slices 
 
HOUSEKEEPING AND COOKERY 
 
 239 
 
 % of an inch thick. Now put into a small stew- 
 pan 13*2 oz. of butter; when made liquid over 
 the fire, take it off and stir into it the yolks of 
 2 eggs, a small teaspoonful of salt, a pinch of 
 cayenne pepper, a grate of nutmeg, and a des- 
 sertspoonful of tomato or Mogul sauce, or the 
 vinegar from any good pickle. Mix all well to- 
 gether and stir it over the fire for 2 or 3 minutes 
 to thicken. Dip the slices of cod’s roe in this 
 sauce to take up as much as they will, lay them 
 in a dish, pour over them any of the sauce that 
 may be left, put the dish into the oven for 10 
 minutes, and send to table very hot. 
 
 Codfish Balls — Equal quantities of potatoes 
 and boiled codfish, 1 oz. butter, 1 egg. 
 
 Equal quantity of mashed potatoes and boiled 
 codfish minced fine; to each 3^2 lb. allow 1 oz. of 
 butter and a well-beaten egg; mix thoroughly. 
 Press into balls between 2 spoons; drop into hot 
 lard, and fry till brown. 
 
 Salt Salmon (to Souse) — One salt salmon, 
 cayenne, whole allspice, a little mace, cold 
 vinegar. 
 
 Wash a salt salmon, and cover it with plenty 
 of clean water. Let it soak 24 hours, but be 
 careful to change the water several times. Then 
 scale it, cut it into 4 parts, wash, clean, and put 
 on to boil. When half done change the water; 
 and when tender, drain it, put it in a stone pan, 
 sprinkle some cayenne, whole allspice, a few 
 cloves, and a little mace over each piece; cover 
 with cold vinegar. This makes a nice relish 
 for tea. 
 
 Fish Pie — Any remains of cold fish, such 
 as cod or haddock. Clear the fish from the 
 bones, put a layer of it in a pie-dish, sprinkle 
 with pepper and salt, then put a layer of bread 
 crumbs, some grated nutmeg and chopped pars- 
 ley. Repeat this until the dish is quite full, pour 
 in some white sauce, cover with a layer of bread 
 crumbs or mashed potatoes. Bake to 34 an 
 hour. 
 
 Salmon (Fried, with Anchovy Sauce) — 
 Some thin slices from the tail end of a salmon, 
 anchovy sauce, flour, bread crumbs, eggs, water, 
 a little roux, a little cayenne pepper, lard. 
 
 Scrape the scales off the tail end of a salmon, 
 cut in thin slices, dip them in flour, then in 2 
 eggs whisked up with a tablespoonful of water 
 and a tablespoonful of anchovy sauce, then dip 
 them in bread crumbs, and fry in boiling lard 
 for 8 or 10 minutes; dish them up on a napkin 
 in a nice heap, and sprinkle a little chopped 
 parsley over them, and serve in a sauceboat some 
 sauce. 
 
 Salmon (Dressed, Italian Sauce)— Two slices 
 about 3 in. thick of good salmon, 2 onions, 
 1 carrot, 1 shalot, 2 gherkins, a few preserved 
 mushrooms and a few capers, 3 oz. of butter, a 
 little chopped parsley, 1 tablespoonful of anchovy 
 sauce, and a pint of good stock, and a little 
 roux. 
 
 Cut up 2 onions and 1 carrot into thin slices, 
 and lay them in the bottom of a baking dish 
 with a little pepper and salt and 1 oz, of butter; 
 
 lay the slices of salmon on the top of the veget- 
 ables, cover them with buttered paper, and bake 
 for 35 minutes in a warm oven; when cooked, 
 serve with sauce made as follows: Cut up 1 
 
 shalot very fine, and lightly fry in 2 oz. of butter; 
 throw in a little chopped parsley, 2 gherkins 
 chopped fine, and a few capers and mushrooms, 
 cut up very fine, and 1 pt. of good stock, a little 
 roux to thicken, and one tablespoonful of anchovy 
 sauce and a little pepper; boil these ingre- 
 dients together for 30 minutes, lift the salmon 
 carefully onto a dish (taking care no onion or 
 carrot hang to it), pour the boiling sauce over it 
 and serve very hot. 
 
 Perch and Tench — Put them into cold wa- 
 ter, boil them carefully and serve with melted 
 butter and soy. Perch is a most delicate fish. 
 They may be either fried or stewed, but in stew- 
 ing they do not preserve so good a flavor. 
 
 Tront and Grayling (to Fry) — Scale, gut, 
 and wash well; then dry them, and lay them 
 separately on a board before the fire, after dust- 
 ing some flour over them. Fry them of a fine 
 color with fresh dripping; serve with crimp 
 parsley and plain butter. Perch and tench may 
 be done the same way. 
 
 Perch and Tront (to Broil) — Split them 
 down the back, notch them two or three time 
 across, and broil over a clear fire; turn them 
 frequently, and baste with well salted butter and 
 powdered thyme. 
 
 Mackerel — Boil, and serve with butter and 
 fennel. 
 
 To broil them, split, and sprinkle with herbs, 
 pepper and salt; or stuff with the same, crumbs 
 and chopped fennel. 
 
 Potted: Clean, season, and bake them in a pan 
 with spice, bay leaves and some butter; when 
 cold, lay them in a potting-pot, and cover with 
 butter. 
 
 Pickled: Boil them, then boil some of the 
 liquor, a few peppers, bay leaves, and some 
 vinegar; when cold, pour it over them. 
 
 Mackerel (Pickled, called Caveach) — Six 
 mackerel, 1 oz, of pepper, 2 nutmegs, a little 
 mace, 4 cloves, 1 handful of salt. 
 
 Clean and divide them ; then cut each side into 
 three, or, leaving them undivided, cut each fish 
 into five or six pieces. To six large mackerel, 
 take nearly an ounce of pepper, 2 nutmegs, a little 
 mace, 4 cloves and a handful of salt, all in the 
 finest powder. Mix, and, making holes in each 
 piece of fish, thrust the seasoning into them; rub 
 each piece with some of it; then fry them brown 
 in oil; let them stand till cold, then put them 
 into a stone jar and cover with vinegar; if to 
 keep long, pour oil on the top. Thus done, they 
 may be preserved for months. 
 
 Mullet with Tomatoes — One-half doz. red 
 mullet, pepper, salt and chopped parsley, 5 or 6 
 tablespoonfuls of tomato sauce. 
 
 Butter a baking dish plentifully, lay on it side 
 by side 3^ doz. red mullet, sprinkle them with 
 pepper, salt and chopped parsley, then add about 
 5 or 6 tablespoonfuls of tomato sauce. Cover 
 
240 
 
 HOUSEKEEPING AND COOKERY 
 
 the whole with a sheet of well-oiled paper, and 
 bake for about *4 hour. 
 
 Soles — If boiled, they must be served with 
 great care to look perfectly white, and should be 
 well covered with parsley. If fried, dip in egg, 
 and cover them with fine crumbs of bread; set 
 on a frying-pan that is just large enough, and 
 put into it a large quantity of fresh lard or drip- 
 ping, boil it, and immediately slip the fish into 
 it; do them of a fine brown. Soles that have 
 been fried are very nice when cold with oil, 
 vinegar, salt and mustard. 
 
 Soles an Gratin — Soles, a little stock, 1 
 lemon, a little anchovy, pepper and salt, bread 
 crumbs, a small piece of butter, and a little 
 vinegar. 
 
 Place a sole in an oval tin baking dish, lay on 
 the top a piece of butter, and round it the juice 
 of 34 a lemon and a little anchovy sauce, a tea- 
 spoonful of vinegar and a little pepper, and then 
 bake it for 15 minutes in a hot oven; when 
 nearly cooked sprinkle some bread crumbs over 
 it and color the top with a salamander. Serve 
 in the tin it was baked in, with a little chopped 
 parsley on the top. 
 
 Sturgeon (Fresh) — Sturgeon, egg, bread 
 crumbs, parsley, pepper, salt. 
 
 Cut slices, rub egg over them, then sprinkle 
 with crumbs of bread, parsley, pepper, salt; fold 
 them in paper, and broil gently. Sauce: butter, 
 anchovy and soy. 
 
 Turhot en Mayonnaise — Some fillets of tur- 
 bot, oil, tarragon vinegar, salt and pepper, eggs, 
 cucumbers, anchovies, tarragon leaves, beets, 
 capers, aspic jelly. 
 
 Cut some fillets of cooked turbot into moder- 
 ate-sized round or oblong pieces, carefully tak- 
 ing off the skin and extracting all bones. Place 
 these pieces of fish into a bowl, with a dressing 
 made of oil, tarragon vinegar, salt and pepper. 
 As soon as the fish is well flavored with this 
 seasoning, arrange the pieces round a dish like 
 a crown. Place a circle of chopped hard-boiled 
 eggs, tiny pickled cucumbers, anchovies, tarra- 
 gon leaves, beetroot and capers round the dish, 
 and then arrange a wall of aspic jelly round the 
 edge of the dish. Fill up the center of the crown 
 of the fish with good mayonnaise sauce. 
 
 Turbot au Gratin (a nice Dish for Lun- 
 cheon) — Cold cooked turbot, anchovy sauce, a 
 little stock, cayenne pepper, 2 oz. butter, a little 
 flour and some bread crumbs. 
 
 Place a piece of butter, about 2 oz., in a stew- 
 pan and melt it on the fire; add a little flour, 
 then a little anchovy sauce and a little cayenne 
 pepper; stir these well together and then drop 
 in the sauce any cold turbot you may have left 
 from dinner the evening before, place some of 
 the turbot out of the sauce in large patty pans, 
 and cover it with bread crumbs and bake it in a 
 hot oven; if the top does not get brown enough, 
 heat a salamander and finish off that way. Serve 
 the patty pans upon a napkin or paper. 
 
 Smelts (to Fry) — Smelts, egg, bread crumbs, 
 lard. 
 
 They should not be washed more than is 
 necessary to clean them. Dry them in a cloth, 
 then lightly flour them, but shake it off. Dip 
 them into plenty of egg, then into bread crumbs, 
 grated fine, and plunge them into a good pan of 
 boiling lard; let them continue gently boiling, 
 and a few minutes will make them a bright yel- 
 low-brown. Take care not to take off the light 
 roughness of the crumbs, or their beauty will be 
 lost. 
 
 Eel Pie — One or two eels, seasoning, gravy, 
 gelatine. 
 
 Cut up 1 or 2 eels and stew gently until tender 
 in a little good brown gravy, seasoned to taste; 
 when done enough, strain the gravy through 
 muslin, add gelatine and pour over the fish. A 
 few sprigs of parsley placed about the mould 
 will much improve the appearance. 
 
 Eels (to Boil) — Clean, cut off the heads, and 
 dry them. Joint them into suitable lengths, or 
 coil them on your fish-plate; boil them in salted 
 water. Use drawn butter and parsley for sauce. 
 
 Haddock with Tomatoes — One dried had- 
 dock, 1 onion, 1 oz. butter, 1 ripe tomato, pep- 
 per, parsley. 
 
 Soak a dried haddock in plenty of cold water 
 for half a day, drain off the water and replace it 
 with boiling water; when the haddock has been 
 in this for 2 hours, take it out, carefully remove 
 all the bones and skin, and break the meat into 
 flakes; slice a moderate-sized onion, put it into a 
 saucepan with 1 oz. of butter; as soon as the 
 onion is soft, add one ripe tomato, cut into slices; 
 after a couple of minutes add the flesh of the 
 haddock, a sprinkling of pepper and some finely 
 minced parsley; shake the saucepan on the fire, 
 until the contents are thoroughly heated, then 
 draw it aside, to be kept warm till the time for 
 serving. 
 
 Fish Croquettes — Remnants of turbot, brill, 
 haddock, or salmon, butter, pinch of flour, some 
 milk, pepper, salt, nutmeg, parsley. 
 
 From some remnants of boiled turbot, brill, 
 haddock, or salmon, pick out the flesh carefully, 
 and mince it, not too finely; melt a piece of but- 
 ter in a saucepan, add a small pinch of flour and 
 some hot milk; stir on the fire until the mixture 
 thickens, then put in pepper, salt, and a little 
 grated nutmeg, together with some finely-chop- 
 ped parsley, and, lastly, the minced fish. As 
 soon as the whole is quite hot, turn it out on a 
 dish to get cold, then fashion and finish the cro- 
 quettes as in the first recipe. 
 
 Halibut (Boiled) — Halibut, salted water. 
 
 Allow the fish to lie in cold salt water for an 
 hour. Wipe dry in a clean cloth and score the 
 skin, then put into the fish-kettle with cold salted 
 water sufficient to cover it. Let it come slowly 
 to the boil, and allow from 34 to % of an hour 
 for a piece weighing 4 or 5 lbs. When ready, 
 drain, and serve with egg sauce. 
 
 Halibut (Baked) —Halibut, a little butter, 
 salt and water, a tablespoonful of walnut catsup, 
 a dessertspoonful of Worcestershire sauce, the 
 juice of a lemon, a little brown flour. 
 
 A piece of halibut weighing 5 or 6 lbs., lay in 
 
HOUSEKEEPING AND COOKERY 
 
 241 
 
 salt water fur 2 hours. Wipe in a clean cloth 
 and score the skin. Have the oven tolerably 
 hot, and bake about 1 hour. Melt a little butter 
 in hot water and baste the fish occasionally. It 
 should be of a fine brown color. Any gravy that 
 is in the dripping-pan mix with a little boiling 
 water, then stir in the walnut catsup and Wor- 
 cestershire sauce, the juice of the lemon, and 
 thicken with the brown flour (the flour should be 
 mixed with a little cold water previously), give 
 one boil and serve in sauce-boat. 
 
 Baked Herrings or Sprats -- Herrings, all- 
 spice, salt, black pepper, 1 onion and a few bay 
 leaves, vinegar. 
 
 Wash and drain without wiping them; season 
 with allspice in fine powder, salt, and a few 
 whole cloves; lay them in a pan with plenty of 
 black pepper, 1 onion, and a few bay-leaves; add 
 vinegar enough to cover them. Put paper 
 over the pan, and bake in a slow oven. If you 
 like throw saltpetre over them the night before, 
 to make them look red. Gut, but do not open 
 them. 
 
 Fish Chowder — Two lbs. solid fish-shreds, 34 
 lb. salt pork, 4 onions, 10 potatoes, salt and pep- 
 per, 2 tablespoonfuls farina, milk. 
 
 Take 34 lb. fat salt pork, cut into slices, and 
 fry out well. Slice four large onions and fry in 
 the pork fat until they are a light brown. Stir 
 Constantly to prevent burning, and thus make 
 the chowder better. Put this into a pot with 3 
 qts. of boiling water and let it boil 20 minutes. 
 Skim out the pieces of pork and onion and add 
 10 potatoes, sliced, not too thin, and boil 20 min- 
 utes. Then add 2 lbs. of solid fish-shreds and 
 boil 10 minutes if the fish is not cooked. Add 
 salt and pepper to taste. When cooked stir in 
 slowly a thickening made of 2 tablespoonfuls of 
 farina mixed in cold milk, and let it boil up once 
 only. Put the pot back on the fire, and after 
 letting it stand a few moments skim off the 
 scum which will rise to the top, and serve. 
 
 Planked Shad — Secure a handsome, thick 
 oak board, and have some holes bored, with 
 stout wooden pegs to fit; spread the dressed fish 
 open on the board, securing it with the pegs. 
 Rest the end of the plank in a shallow pan and 
 set all before a clear fire; put a little salt and 
 water in the pan and baste the fish often, adding 
 when it is nearly done a tablespoonful of melted 
 butter and half as much walnut catsup. If the 
 board is handsome serve the shad on it, but it 
 can be laid on a hot dish and the gravy, with a 
 little walnut catsup added, poured over. Serve 
 with pickled walnuts. 
 
 OYSTERS, SHEIsIsFISH, ET6. 
 
 Lobsters (Potted) — Lobsters, mace, white 
 pepper, nutmeg, salt and butter. 
 
 Half boil them, pick out the meat, cut it into 
 small pieces, season with mace, white pepper, 
 nutmeg and salt, press close into a pot, and 
 cover with butter, bake 34 hour; put the spawn 
 in. When cold, take the lobster out, and put it 
 into the pots with a little of the butter. Beat the 
 
 other butter in a mortar with some of the spawn, 
 then mix that colored butter with as much as 
 will be sufficient to cover the pots, and strain it. 
 Cayenne may be added if approved. 
 
 Lobster Croquettes — Lobster, pepper, salt, 
 powdered mace, bread crumbs, 2 tablespoonfuls 
 of butter, egg, biscuit, parsley. 
 
 To the meat of a well-boiled lobster, chopped 
 fine, add pepper, salt, and powdered mace. Mix 
 with this one quarter as much bread crumbs, 
 well rubbed, as you have meat; make into 
 pointed balls, with 2 tablespoonfuls of butter 
 melted; roll these in beaten egg, then in biscuit 
 powdered fine, and fry in butter or very nice 
 sweet lard. Serve dry and hot, and garnish with 
 crisped parsley. This is a delicious supper dish 
 or entree. 
 
 Crabs (Hot) — One good-sized crab, pepper, 
 salt, bread crumbs, milk, cream, or oiled but- 
 ter, parsley. 
 
 For this, 1 good-sized crab or 3 or 4 small 
 ones may be used. The meat must be picked 
 from the claws and the soft inside from the body; 
 season with pepper and salt, add a small quan- 
 tity of bread crumbs, and moisten with milk, or, 
 better still, a few spoonfuls of cream or oiled 
 butter. When well mixed, put it into the large 
 shell, strewing fresh bread crumbs over the top, 
 and sprinkling some oiled butter over these; let 
 it remain in the oven just long enough to get hot 
 through and to be a nice golden-brown color. It 
 should be served very hot on a napkin garnished 
 with parsley. 
 
 Crabs (Boiled) — Crabs, salt water, sweet oil. 
 
 Boil them in salt and water 20 minutes; take 
 them out, break off the claws, wipe the crabs, 
 throw away the small claws, and crack the large 
 ones and send to table. Rub a little sweet oil on 
 the shells. 
 
 Oysters on Toast — Drain the liquor from a 
 qt. of oysters; cut each into 4 pieces, and strain 
 through coarse muslin back into the sauce. 
 When it boils again, dip out a small cupful and 
 keep it hot. Stir into that left on the range a 
 liberal teaspoonful of butter rolled in a scant 
 teaspoonful of cornstarch. In another vessel 
 heat 34 CU P °f milk. Stir the oysters into the 
 thickened liquor; season with pepper and salt, 
 and cook, after they are scalding hot, 5 minutes 
 before adding the milk. Line a hot platter with 
 neat slices of crustless toast, buttered, wet with 
 the reserved liquor, and cover with the oysters. 
 
 Oysters (Stewed) — Oysters, a piece of mace, 
 some lemon peel, a few white peppers, cream, 
 butter, and flour. 
 
 Open and separate the liquor from them, then 
 wash them from the grit; strain the liquor, and 
 put with the oysters a piece of mace and lemon 
 peel, and a few white peppers. Simmer them 
 very gently, and put some cream, and a little 
 flour and butter. Serve with sippets. 
 
 Oysters (Stewed) — Liquor from 2 qts. of 
 oysters, one teacupful of hot water, salt, pepper, 
 2 tablespoonfuls of butter, 1 cupful of milk. 
 
 Drain the liquor from 2 qts. of firm, plump 
 oysters; mix with it a small teacupful of hot 
 
242 
 
 HOUSEKEEPING AND COOKERY 
 
 water, add a little salt and pepper, and set over 
 the fire in a saucepan. Let it boil up once, put 
 in the oysters, let them boil for 5 minutes or less 
 — not more. When they “ruffle,” add two table- 
 spoonfuls of butter. The instant it is melted and 
 well stirred in, put in a large cupful of boiling 
 milk, and take the saucepan from the fire. Serve 
 with oyster or cream biscuits, as soon as pos- 
 sible. Oysters become tough and tasteless when 
 cooked too much or left to stand too long after 
 they are withdrawn from the fire. 
 
 Oyster Sausages — One doz. large oysters, 
 34 lb. rump steak a little seasoning of herbs, 
 pepper and salt. 
 
 Chop all fine, and roll them into the form of 
 sausages. 
 
 Angels on Horseback — Oysters, bacon. 
 
 Trim the beards from as many oysters as may 
 be required, wrap each in a very thin shaving of 
 fat, streaky bacon (cold boiled bacon is the best); 
 run them one after the other onto a silver 
 skewer, and hold them over a toast in front of a 
 clear fire until the bacon is slightly crisp; serve 
 on the toast immediately. 
 
 Escalloped Lobster — Select lobsters that 
 are rather above the medium size; plunge them 
 in boiling water for half an hour. When cool 
 enough to handle, split in two and remove the 
 entrails; cut the meat into dice, being careful to 
 pick out all the meat from the claws. Prepare 
 in a farina kettle a pint of rich gravy made from 
 equal parts of cream and milk, thickened with a 
 heaping tablespoonful of flour, creamed with 2 
 tablespoonfuls of butter. Season well with salt, 
 cayenne pepper and a tiny pinch of grated nut- 
 meg; add the lobster to the sauce thus made, 
 place in a buttered baking dish, cover with bread 
 crumbs; place in a hot oven for 10 minutes to 
 brown. 
 
 Barbecued Oysters — Drain a dozen large 
 oysters, dust them over with pepper and cut an 
 equal number of thin slices of bacon of about 
 the same size. First put a slice of bacon and 
 then an oyster and bacon and so on, alternating, 
 on an iron skewer, taking care not to crowd 
 them, and roast in a very hot oven until the 
 bacon begins to crisp. Serve hot in a covered 
 dish. 
 
 Panned Oysters — Select large, fat oysters, 
 split and toast round crackers, and spread in the 
 bottom of a pan; drain the liquor from the oys- 
 ters, put in a saucepan and set on the stove to 
 boil; skim, and season with pepper, salt and a 
 little butter; moisten the toasted crackers with 
 hot liquor, and lay the oysters over; spread with 
 bits of butter and set in a hot oven for 15 min- 
 utes. 
 
 Scalloped Oysters — Butter a baking-dish; 
 fill it with alternate layers of rolled crackers and 
 oysters; over each layer of oysters spread bits of 
 butter and dash pepper — not salt, as it will 
 shrivel them* Heat the liquor of the oysters, 
 add to it 1 teacupful of cream, season to taste 
 and pour over the oysters. Set in a moderate 
 oven and bake nearly an hour. 
 
 Oysters (Fried) — Carefully dry in a clean 
 cloth a dozen large oysters. In a bright frying- 
 pan put 2 heaping tablespoonfuls of good butter, 
 and as soon as this comes to a boil throw in the 
 oysters and whip them out with a strainer as 
 soon as they begin to curl up, and serve imme- 
 diately. Oysters cooked in this manner are 
 delicious, but the butter must be heated to the 
 point when the blue smoke hovers over the pan. 
 To 3 well-beaten eggs add 34 pt. of oyster juice, 
 a teaspoonful of salt and black or cayenne pep- 
 per, according to taste. Work into this a gill of 
 sweet oil, until the whole becomes a batter. On 
 a bed of cracker dust on the table lay your oys- 
 ters, then take them one by one by the beard, 
 dip them in the mixture and then in the bread 
 crumbs. Repeat this three or four times, first in 
 the egg mixture, then in the bread crumbs. 
 Place each oyster on the table by itself. 
 Do not pile one on top of the other or they will 
 become heavy. Now fry in a pan of hot butter 
 and serve on a hot dish. 
 
 Oysters (Roast) — Take a dozen large oysters, 
 wash them clean and place them on the coals of 
 a bright fire. As soon as the shells open, pour 
 the juice into a hot soup-plate, remove the oys- 
 ters from the shells with a knife, put them in the 
 plate with a lump of butter and serve while hot. 
 Oysters treated in this manner retain more of 
 their flavor and are easier digested than when 
 cooked in any other way. 
 
 Oysters (Stewed) — To a pint of milk add 
 the juice of 25 oysters, a teaspoonful of salt, pep- 
 per according to taste. Let it boil for 1 or 2 
 minutes, then add your oysters and a generous 
 lump of buttef. 
 
 Oyster Patties — Make a rich paste, roll it 
 out 34 i n * thick, then turn a teacup down on the 
 paste, and, with the point of a sharp pen-knife, 
 mark the paste lightly round the edge of the cup. 
 Then with the point of the knife make a circle 
 about 34 from the edge; cut this circle half 
 way through. Place them on tins, and bake in a 
 quick oven. Remove the center, and fill with 
 oysters seasoned and warmed over the fire. 
 
 Oyster Omelet — Six eggs, whites and yolks 
 beaten separately; 1 tablespoonful of cream, 34 
 teaspoonful of corn starch wet with the cream, a 
 saltspoonful of salt and a dust of pepper; a 
 dozen fine oysters broiled. 
 
 Beat yolks well, adding the cream and corn- 
 starch; stir in the stiffened whites lightly; have 
 ready a tablespoonful of butter in a frying-pan, 
 hissing hot, but not browned. Pour in the ome- 
 let, and as soon as it sets at the edges, loosen 
 with a knife and shake gently with a uniform 
 motion from side to side, until the center is 
 almost set. The oysters should have been 
 broiled before you began the omelet. To do 
 this, roll them in fine cracker-crust, salted and 
 peppered, broil quickly over a clear fire, trans- 
 fer to a hot dish, put a bit of butter on each, and 
 cover and keep hot while the omelet is cooking. 
 When this is done, line one-half of it, as it lies 
 on the pan, with the oysters, fold the other over 
 dexterously and reverse the frying-pan quickly 
 upon the heatec. dish in which it is to be served. 
 
HOUSEKEEPING AND COOKERY 
 
 243 
 
 POULTRY AND GAME 
 
 I N choosing ducks, be careful to secure 
 those with plump bodies and thick and 
 yellowish feet, and, to insure their being 
 tender, it is advisable to let thtm hang a day or 
 two. In choosing turkeys, the hens are prefer- 
 able for boiling on account of their whiteness 
 and tenderness. 
 
 Partridges in perfection will have dark-colored 
 bills and yellowish legs; the time they should 
 be kept entirely depends upon the taste of those 
 for whom they are intended, as what some people 
 consider delicious, to others would be disgust- 
 ing and offensive. 
 
 Rabbits when young have smooth and sharp 
 claws. 
 
 In selecting a goose, choose one with a clean 
 white skin, plump breast and yellow feet. Char- 
 coal is considered as an admirable preventive for 
 decomposition. 
 
 Chicken Patties — Cold chicken, milk, flour, 
 pepper, salt and butter, puff paste. 
 
 Mince cold chicken, and stir it into a white 
 sauce, made of milk thickened with flour and 
 flavored with pepper, salt and butter; line small 
 patty pans with puff paste, bake first, and then 
 fill with the mixture, and set in a hot oven for a 
 few minutes to brown. 
 
 Fowl (to Boil) — For boiling, choose those 
 that are not black-legged. Pick them nicely, 
 singe, wash and truss them. Flour them, and 
 put them into boiling water. Serve with parsley 
 and butter, oyster, lemon, liver or celery sauce. 
 
 Fowls (Roast) — Butter, flour, gravy, lemon- 
 juice, sausages, bacon. 
 
 Fowls require constant attention in dredging 
 and basting, and the last ten minutes let butter 
 rolled in flour be stuck over them in little bits, 
 and allowed to melt without basting. The gravy 
 for fowls should always be thickened, and slightly 
 flavored with lemon juice. Sausages or rolled 
 bacon should be served on the same dish, and 
 white mashed potatoes should always be handed 
 with poultry. 
 
 Chicken Cutlets (with Rice) — A teaspoon- 
 ful of rice, some good stock, 1 onion, salt and 
 pepper, some cold ham and chicken, egg, bread- 
 crumbs. 
 
 Boil a teacupful of rice in some good stock, 
 and pound it in a mortar with an onion that has 
 been cooked in butter, with salt and pepper. 
 Pound separately in equal portions cold ham 
 and chicken; form this into cutlets; cover them 
 with egg and bread crumbs and fry. Serve with 
 a sharp sauce. 
 
 Chicken a la Jardiniere — 2 young chickens, 
 butter, 1 onion, some savory herbs, carrots, tur- 
 nips, onions, beef stock, mushrooms, 2 cabbages, 
 some heads of asparagus, pepper, sugar. 
 
 Put two young chickens in a saucepan with 
 some butter, a large onion chopped up, some 
 savory herbs, some salt and sufficient water ; the 
 
 chickens should be dropped in the mixture when 
 it is boiling, and left in the saucepan until the 
 liquid is reduced by half; cut up in good shapes 
 some carrots and turnips, some whole onions 
 skinned and blanched, and put them in a sauce- 
 pan with some butter, some beef stock, some 
 mushrooms, two very young cabbages and some 
 heads of asparagus; season with salt, pepper, and 
 a little sugar; cook very gently, and fifteen min- 
 utes before serving add a piece of butter kneaded 
 with flour. Serve with vegetables well arranged 
 around the dish. 
 
 Chicken Rissoles — Some remnants of fowls, 
 ham and tongue, butter, a pinch of flour, white 
 pepper, salt, nutmeg, parsley, eggs, a few drops 
 of lemon-juice, flour, water, 3 pinches of sugar. 
 
 Mince very finely some remnants of fowls, free 
 from skin, add an equal quantity of ham or 
 tongue, as well as a small quantity of truffles, all 
 finely minced; toss the whole in a saucepan with 
 a piece of butter, mixed with a pinch of flour; 
 add white pepper, salt, and nutmeg to taste, as 
 well as a little minced parsley; stir in off the fire 
 the yolks of one or two eggs beaten up with a few 
 drops of lemon-juice, and lay the mixture on a 
 plate to cool. Make a paste with some flour, a 
 little water, two eggs, a pinch of salt, and two or 
 three of sugar; roll it out to the thickness of a 
 penny piece, stamp it out in round pieces three 
 inches in diameter; put a piece of the above 
 mince on each, then fold them up, fastening the 
 edges by moistening them with water. Trim the 
 rissoles neatly with a fluted cutter, dip each one 
 in beaten-up egg, and fry a golden color in hot 
 lard. 
 
 Chicken (Jellied) — A chicken, 1 oz.of butter, 
 pepper and salt, % packet of gelatine. 
 
 Boil the chicken until the water is reduced to a 
 pint; pick the meat from the bones in fair-sized 
 pieces, removing all gristle, skin and bone. Skim 
 the fat from the liquor, add an ounce of butter, 
 a little pepper and salt, and half a packet of 
 gelatine. Put the cut-up chicken into a mould, 
 wet with cold water; when the gelatine has dis- 
 solved pour the liquor hot over the chicken. 
 Turn out when cold. 
 
 Chicken Loaf — A chicken, 2 oz. of butter, 
 pepper, salt, egg. 
 
 Boil a chicken in as little water as possible 
 until the meat can easily be picked from the 
 bones; cut it up finely, then put it back into the 
 saucepan with two ounces of butter, and a sea- 
 soning of pepper and salt. Grease a square china 
 mould and cover the bottom with slices of hard- 
 boiled egg; pour in the chicken, place a weight 
 on it, and set aside to cool, when it will turn out. 
 
 Chicken Croquettes — Breast of a roast fowl, 
 tongues, truffles, butter, flour, stock, parsley, 
 pepper, salt, nutmeg, eggs, lemon- juice, parsley. 
 
 The breast of a roast fowl, two parts; of boiled 
 tongue, one part, and of truffles, one part; mince 
 all these very finely, and mix them together. 
 Melt a piece of butter in a saucepan, stir a little 
 flour into it, then put in the above mixture, and 
 moisten with a small quantity of stock; add some 
 finely minced parsley, pepper, salt, and nutmeg 
 
244 
 
 HOUSEKEEPING AND COOKERY 
 
 to taste. Stir it on the fire for a few minutes, 
 then stir in it, off the fire, the yolks of one or two 
 eggs beaten up with the juice of a lemon and 
 strained. Spread out this mince (which should 
 be pretty stiff) on a marble slab, and when it is 
 nearly cold fashion it into small portions in the 
 shape of balls or of cones. Dip each in a beaten- 
 up egg, and then roll it in very fine baked bread- 
 crumbs: repeat this operation after the lapse of 
 an hour, and after a similar interval fry the cro- 
 quettes in hot lard to a golden color. Serve on 
 a napkin, with plenty of fried parsley. 
 
 Pressed Chicken — Two chickens, boiled until 
 the meat leaves the bones easily, then pull to 
 pieces and chop fine, letting the liquor in which 
 they were cooked boil down until only a cupful 
 remains. Add about one-half as much chopped 
 ham as chicken; roll two soda crackers, pour the 
 stock over, seasoning highly. Mix well together, 
 put in a deep, long pan, pressing down hard with 
 the hand. Fold a cloth several times, put over 
 the top, and put on a weight. It will slice nicely 
 if prepared the day before using. 
 
 Braised Chicken — Draw and prepare a 
 chicken as for roasting. Truss it without filling 
 and place in a baking-pan over % of a small 
 carrot and 1 onion, chopped fine, 4 cloves, 1 
 sprig of parsley and a little salt and pepper. To 
 this add 1 pint of rich meat stock, cover closely 
 and bake in a quick oven for 1)^ hours. Then 
 dish the fowl and place it where it will keep hot. 
 Put one tablespoonful of butter in a frying-pan, 
 let it brown and rub smooth in it one table- 
 spoonful of flour; add to this the liquor in which 
 the chicken was braised and then twelve mush- 
 rooms, chopped fine. Stir this continually until 
 it boils. 
 
 Wild Buck (Roast) — Duck, bread-crumbs, 
 carrot, pepper and salt, sage and onions, currant 
 jelly, 1 pinch of cayenne, browned flour. 
 
 Before roasting, parboil with a small carrot 
 peeled and put inside. This will absorb the fishy 
 taste. If you have no carrot at hand, an onion 
 will have the same effect, but unless you mean to 
 use onion in the stuffing a carrot is preferable. 
 When parboiled, throw away the carrot or onion, 
 lay in fresh water for half an hour, stuff with 
 bread-crumbs seasoned with pepper, salt, sage 
 and an onion, and roast till brown and tender, 
 basting half the time with butter and water, then 
 with drippings. Add to the gravy, when you 
 have taken up the duck, one tablespoonful of 
 currant jelly and a pinch of. cayenne. Thicken 
 gravy with browned flour and serve in a tureen. 
 
 Quail Pie — Puff paste, salt pork or ham, 6 
 eggs, butter, pepper, 1 bunch parsley, juice of 1 
 lemon. 
 
 Clean and dress the birds, loosen the joints, 
 but do not divide them; pat on the stove to 
 simmer, while you prepare puff paste. Cover a 
 deep dish with it, then lay in the bottom some 
 shreds of pork or ham, then a layer of hard 
 boiled eggs, a little butter and pepper. Take the 
 birds from the fire, sprinkle with pepper and 
 minced parsley. Squeeze lemon juice upon 
 them, and upon the breasts of the birds a few 
 
 pieces of butter rolled in flour. Cover with slices 
 of egg, then shred some ham and lay upon this. 
 Pour in a little of the gravy in which the quails 
 were parboiled, and put on the lid. Leave a hole 
 in the middle and bake a little over 1 hour. 
 
 Rabbit Pie — Two rabbits, ^ lb. fat pork, 4 
 eggs, pepper, butter, a little p >wdered mace, a 
 few drops of lemon juice, puff paste. 
 
 Cut a pair of rabbits into ten pieces, soak in 
 salt and water half an hour and simmer until 
 half done, in enough water to cover them. Cut a 
 quarter of a pound of pork into slices, and boil 
 four eggs hard. Lay some pieces of pork in 
 the bottom of the dish, the next a layer of rab- 
 bit. Upon this spread slices of boiled egg and 
 pepper and butter. Sprinkle, moreover, with a 
 little powdered mace, a few drops of lemon juice 
 upon each piece of meat. Proceed in this man- 
 ner until the dish is full, the top layer being 
 pork. Pour in water in which the rabbit was 
 boiled; when you have salted it and added a few 
 lumps of butter rolled in flour, cover with puff 
 paste, make a hole in the middle and bake for 1 
 hour. Cover with paper if it should boil too 
 fast. 
 
 Rabbit (Stewed) — One rabbit, dripping or 
 butter, flour, 6 onions. 
 
 Cut a rabbit in pieces, wash in cold water, a 
 little salted. Prepare in a stewpan some flour 
 and clarified dripping or butter; stir it until it 
 browns. Then put in the pieces of rabbit, and 
 keep stirring and turning until they are tinged 
 with a little color; then add 6 onions, peeled but 
 not cut up. Serve all together in a deep dish. 
 
 A German Dish — A tender fowl, salt, pepper, 
 mace, flour, yolk of 1 egg, hot lard, liver, gizzard, 
 parsley. 
 
 Quarter a tender fowl, season the pieces with 
 pepper, salt and mace; flour, and then dip them 
 in the beaten-up yolk of an egg; fry a golden 
 color in hot lard; dish them, garnished with the 
 liver and gizzard fried separately, and with fried 
 parsley. Serve either with a salad garnished 
 with hard-boiled eggs or tomato sauce. 
 
 Giblets (to stew) — Salt and pepper, butter, 
 1 cup of cream, 1 teaspoonful of flour. 
 
 Treat them as directed for giblet-pie (under 
 the head “Pies”); season them with salt and 
 pepper, and a very small piece of mace. Before 
 serving give them one boil with a cup of cream, 
 and a piece of butter rubbed in a teaspoonful of 
 flour. 
 
 Pigeons — May be dressed in many ways. The 
 flavor depends very much on their being cropped 
 and drawn as soon as killed. No other bird re- 
 quires so much washing. Pigeons left from din- 
 ner the day before may be stewed or made into 
 a pie; in either case care must be taken not to 
 overdo them, which will make them stringy. 
 They need only be heated up in gravy, made 
 ready, and force-meat balls may be fried and 
 added, instead of putting a stuffing into them. 
 If for a pie, let beefsteaks be stewed in a little 
 water, and put cold under them, and cover each 
 pigeon with a piece of fat bacon, to keep them 
 moist. Season as usual. 
 
HOUSEKEEPING AND COOKERY 
 
 245 
 
 Pigeons (Roast) — Should be stuffed with 
 parsley, either cut or whole, and seasoned within. 
 Serve with parsley and butter. Peas or aspar- 
 agus should be dressed to eat with them. 
 
 Turkey (to Roast) — The sinews of the legs 
 should be drawn, whichever way it is dressed. 
 The head should be twisted under the wing; and 
 in drawing it take care not to tear the liver, nor 
 let the gall touch it. Put a stuffing of sausage- 
 meat, or, if sausages are to be served in the dish, 
 a bread stuffing. As this makes a large addition 
 to the size of the bird, observe that the heat of 
 the fire is constantly to that part; for the breast 
 is often not done enough. A little strip of paper 
 should be put on the bone to hinder it from 
 scorching while the other parts roast. Baste 
 well and froth it up. Serve with gravy in the 
 dish, and plenty of bread-sauce in a sauce-tureen. 
 Add a few crumbs and a beaten egg to the stuf- 
 fing of sausage-meat. 
 
 Roast Turkey — Plain force-meat, 1 turkey, 
 bacon, butter, salt, pork sausages, gravy. 
 
 Pluck, singe, draw, wipe thoroughly and truss 
 a fine turkey; stuff it with plain force-meat, pack 
 it up in some thin slices of fat bacon, and over 
 that a sheet of buttered paper; put in oven, bast- 
 ing frequently with butter. A quarter of an 
 hour before it is done, remove the paper and 
 slices of bacon. Sprinkle with salt just before 
 serving. Garnish with pork sausages, and serve 
 with a tureen of gravy. Time of roasting, 2 or 
 3 hours, according to size. 
 
 Partridge— Dress 1 doz. nice partridges; put 
 them in a baking-pan with 1 lb. good butter, a 
 small teacupful vinegar, 1 teaspoonful water, 2 
 pods red pepper, % teaspoonful ground black 
 pepper, and salt to suit your taste. Put the pan 
 into the stove, which must be hot enough to 
 cook them at once; % of an hour is generally 
 sufficient. When the birds are brown all over, 
 which they will be if you have basted them dili- 
 gently as you turned them, set the pan on the 
 top of the stove, pour in at once 1 quart of fresh 
 sweet cream, adding % teacupful of grated bis- 
 cuit crumbs; stir well to keep from burning, 
 and serve in a few minutes on a warm platter. 
 
 To Cook Dlicks — Prepare as many ducks as 
 you wish for a meal and cut them up as you 
 would to stew. Cover with cold water and let 
 it come to a boil, then pour off the water, adding 
 afresh supply. Boil until tender, season with 
 pepper and salt, then, pouring off the water, fry 
 brown in butter. This is a splendid dish; the 
 parboiling takes out all the wild taste which 
 ducks usually have. Old prairie chickens may 
 be treated in the same way. 
 
 Roast Goose — Prepare the goose the same as 
 a chicken. Fill with potato or onion stuffing, 
 being careful not to fill it too full, as this dress- 
 ing will always swell in cooking. Place it in a 
 baking-pan with 1 cupful of water and 2 tea- 
 spoonfuls of salt. Bake in a quick oven, allow- 
 ing 25 minutes for each pound, basting it fre- 
 quently. When the goose has been roasting an 
 hour, cool the oven and finish the roast at a 
 
 moderate heat. Gosxings may be cooked in the 
 same manner, allowing 15 minutes to each pound. 
 
 Potato Stuffing for Geese or Ducks— Mix 
 together 2 cupfuls hot mashed potatoes, 1 tea- 
 spoonful salt, 1 teaspoonful onion juice, 4 table- 
 spoonfuls of cream, 34 teaspoonful black pepper, 
 1 tablespoonful chopped parsley, 1 tablespoon- 
 ful butter and the yolks of 2 eggs. Beat until 
 light. 
 
 Truffle and Chestnut Stuffing— One lb. fat 
 bacon, 2 shallots, 1 lb. chestnuts, 34 lb. truffles, 
 pepper, salt, spices, thyme, marjoram. 
 
 Mince 1 lb. of fat bacon and a couple of shal- 
 lots, give them a turn on the fire in a saucepan; 
 then put in 1 lb. of chestnuts, boiled and peeled, 
 and 34 lb. of truffles, both cut up in moderate- 
 sized pieces; add pepper, salt and spices to 
 taste; also a little powdered thyme and mar- 
 joram. Give the mixture another turn or two 
 on the fire, and it is ready. 
 
 Truffle Sauce — Rub a saucepan with a shallot, 
 melt a piece of butter in it, add a very small 
 quantity of flour and the trimmings of the truf- 
 fles chopped coarsely; moisten with some good 
 stock free from fat, and season with pepper, salt 
 and the least piece of nutmeg. Let the sauce 
 simmer about 10 minutes, and it is ready. 
 
 To Boil a Turkey — Pick, singe, draw and 
 wash it. Truss it by drawing the legs in under 
 the skin; fasten them with a piece of tape round 
 the joints, and tie it round the rump. Make a 
 stuffing of bread-crumbs, pepper and salt, or of 
 chopped oysters, and put it where the crop was 
 taken out. Boil slowly for 2 hours, take off the 
 tape, and serve with either oyster, celery or 
 plain white sauce. 
 
 Chestnut Sauce (for Roast Turkey) — Re- 
 move the outer skin from a number of chestnuts 
 (carefully excluding any that may be the least 
 tainted), put them to boil in salted water with a 
 handful of coriander seeds, and a couple of bay 
 leaves. When thoroughly done, remove the outer 
 skin, and pound the chestnuts in a mortar, add- 
 ing a little stock (free from fat) now and then. 
 When a smooth paste is obtained, fry an onion 
 in butter to a light color, add the chestnut paste 
 and sufficient stock to get the sauce of the 
 desired consistency; add salt and pepper to 
 taste, pass through a hair sieve, and serve. 
 
 Roast Haunch of Yenison — Butter, salt, 
 flour and water. 
 
 Trim the joint neatly, wipe it well with a cloth, 
 rub it over with butter, and sprinkle it with salt; 
 then wrap it up in a sheet of buttered kitchen 
 paper. Make a paste with flour and water, roll 
 it out to the thickness of about half an inch, 
 wrap the joint in this, and close up all the open- 
 ings carefully by wetting the edges of the sheet 
 of paste; lastly, pack up the haunch into a sheet 
 of jvell buttered paper, put in the oven for about 
 three hours, basting occasionally, then remove 
 the paste and paper coverings, baste the haunch 
 plentifully with butter, and when nearly done 
 dredge some flour over it and some salt. Serve 
 on a hot water dish. 
 
246 
 
 HOUSEKEEPING AND COOKERY 
 
 Breast of Yenison (Stewed) — One onion, 1 
 carrot, a bundle of sweet herbs, a few cloves, 
 pepper and salt, common stock, butter, 1 table- 
 spoonful of flour, 1 squeeze of lemon. 
 
 Remove the bones and skin, roll it up and tie 
 it with a string in the shape of a round of beef, 
 put it into a stewpan with an onion and carrot, 
 sliced, a bundle of sweet herbs, a few cloves and 
 pepper and salt to taste, add common stock 
 sufficient to come up to the piece of venison, 
 cover up the stewpan and let the contents 
 simmer gently for about three hours, turning 
 the meat occasionally; when done strain as much 
 of the liquor as will be wanted f *r sauce, into a 
 saucepan containing a piece of butter, pre- 
 viously melted and well mixed with a table- 
 spoonful of flour, stir the sauce on the fire until 
 it thickens, then add a squeeze of lemon; pour 
 it over the meat in a dish and serve. 
 
 Wild Ducks (Stewed) — Pepper, salt, flour, 
 butter, gravy made of the giblets, neck, and some 
 pieces of veal, 1 shallot, 1 bunch of sweet herbs, 
 cup of cream or rich milk in which an egg has 
 been beaten, brown flour, one tablespoonful of 
 wine, juice of half a lemon. 
 
 Prepare to parboil for ten minutes. Lay in 
 cold water for half an hour. Cut into joints, 
 pepper, salt and flour them. Fry a light brown 
 in some butter. Put them in a stewpan and 
 cover with gravy made from the giblets, necks, 
 and some pieces of veal. Add a minced shallot, 
 bunch of sweet herbs, salt and pepper. Cover 
 and stew for half an hour or until tender, take 
 out the duck, skim the gravy and strain; add 
 half a cup of cream, or some rich milk in which 
 an egg has been beaten, thicken with brown 
 flour, and add the juice of half a lemon. The 
 lemon juice must be beaten in slowly, or the 
 cream may curdle. Boil up and pour over the 
 ducks and serve. 
 
 MBATS 
 
 I N purchasing beef secure meat of a deep red 
 color, with the fat mingled with the lean, 
 giving it a mottled appearance. The fat 
 will be firm, and the color resembling grass 
 butter. The smaller the breed, so much sweeter 
 the meat. It will be better for eating, if kept a 
 few days. Yeal, lamb and pork (being white 
 meat) will not keep more than a day or two. 
 
 Beef — For roasting, the sirloin and rib 
 pieces are the best. The chief object is to pre- 
 vent the escape of the juices, and if you are 
 roasting in an oven, it is a very good plan to 
 throw a cup of boiling water over the meat when 
 it is first put in the oven. This will prevent the 
 escape of the juices for a while, and will thor- 
 oughly wai-m through the meat. 
 
 Mutton. — Choose this by the fineness of its 
 grain, good color, and firm white fat. It is not 
 the better for being young; if of a good breed 
 and well-fed, it is better for age; but this only 
 holds with wether-mutton ; the flesh of the ewe 
 
 is paler, and the texture finer. Ram-mutton is 
 very strongly-flavored; the flesh is of a deep 
 red, and the fat is spongy. 
 
 Lamb — Observe the neck of a fore-quarter; 
 if the vein is bluish it is fresh ; if it has a green 
 or yellow cast it is stale. In the hind-quarter, 
 if there is a faint smell under the kidney, and 
 the knuckle is limp, the meat is stale. If the 
 eyes are sunken, the head is not fresh. Grass- 
 lamb comes in season in April or May, and con- 
 tinues till August. House-lamb may be had in 
 great towns almost all the year, but is in high- 
 est perfection in December and J anuary. 
 
 Pokk — Pinch the lean, and if young it will 
 break. If the rind is tough, thick, and cannot 
 easily be impressed by the finger, it is old. A 
 thin rind is a merit in all pork. When fresh, 
 the flesh will be smooth and cool; if clammy, it 
 is tainted. W 7 hat is called measly pork is very 
 unwholesome, and may be known by the fat 
 being full of kernels, which in good pork is 
 never the case. Pork fed at still-houses does 
 not answer for curing any way, the fat being 
 spongy. Dairy-fed pork is the best. A sucking 
 pig, to be eaten in perfection, should not be more 
 than three weeks old, and should be dressed the 
 same day it is killed. 
 
 Yeau — Yeal should be perfectly white; if 
 purchasing the loin, the fat enveloping the 
 kidney should be white and firm. Yeal will not 
 keep so long as older meat, especially in hot or 
 wet weather. Choose small and fat veal. It is 
 in season from March to August. 
 
 Beef-Steak Pudding— % lb. of flour, 6 oz. of 
 beef suet, 2 %, lbs. of rump or beefsteak, pepper 
 and salt, 1 doz. oysters, 3^ pint of stock. 
 
 Chop the suet finely, and rub it into the flour 
 with your hands, sprinkling a little salt, then 
 mix with water to a smooth paste; roll the paste 
 to an eighth of an inch; line a quart pudding 
 basin with the paste; cut the steak into thin 
 slices, flour them, and season with pepper and 
 salt; put the oysters and the liquor that is with 
 them into a saucepan and bring it to the point 
 of boiling; then remove from the fire, and strain 
 the liquor into a basin; then cut off the beards 
 and the hard parts, leaving only the soft, roll the 
 slices of steak, filling the basin with the meat 
 and oysters; pour in the stock and liquor from 
 the oysters. Cover with paste and boil three 
 hours. 
 
 N. B. — Be sure the water is boilipg before put- 
 ting the pudding in. 
 
 Fillets of Beef (with Olives)— A piece of 
 rump steak, pepper, salt, olives, onions, flour, 
 stock, sauce. 
 
 Cut a piece of rump steak into slices % of an 
 inch thick, and trim them into shape. Melt 
 plenty of butter in a baking-tin, lay the fillets 
 of beef in this, and let them stand in a warm 
 place for an hour or so; then sprinkle them with 
 pepper and salt, and fry them in some very hot 
 
Housekeeping and cookers 
 
 247 
 
 butter, turning them to let both sides color. 
 Stone a quantity of olives and parboil them. 
 Fry some onions a brown coior in butter, add a 
 little flour, and, when that is colored, as much 
 stock as you want sauce, pepper, salt and spices 
 to taste. Let the sauce boil, then strain it, add 
 the olives, and serve when quite hot, with the 
 fillets in a circle round them. 
 
 Grenadins of Beef — Rump steak, lard, bacon 
 fat, rich stock of gravy, onions, turnips, butter, 
 flour, milk, pepper, salt and nutmeg. 
 
 Cut some rump steak in slices a little more 
 than half an inch thick, trim them all to the 
 same size in the shape of cutlets, and lard them 
 thickly on one side with fine lardoons of bacon 
 fat. Lay them out, the larded side uppermost, 
 into a flat pan, and put into it as much highly- 
 flavored rich stock or gravy as will come up to 
 the grenadins without covering them. Cover 
 the pan and place it in the oven to braise gently 
 for an hour. Then remove the cover, baste the 
 grenadins with the gravy, and let them remain 
 uncovered in the oven till the larding has taken 
 color; they are then ready. Take equal quanti- 
 ties of carrots and turnips cut into the shape of 
 olives. Boil all these vegetables in salted water, 
 then melt a piece of butter in a saucepan, add a 
 tablespoonful of flour, stir in sufficient milk to 
 make a sauce, add pepper, salt and a little 
 grated nutmeg. Put all the vegetables into this 
 sauce, of which there should be just enough to 
 hold them together; toss them gently in it till 
 quite hot. Dress them in the middle of a dish, 
 round them dispose the grenadins in a circle, 
 and, having removed the superfluous fat from 
 their gravy, put this round the grenadins, and 
 serve. 
 
 Beefsteak Pie — Forcemeat, 2 oz. of fat bacon, 
 2 oz. of bread crumbs, parsley, thyme, a small 
 onion, mushrooms, seasoning for forcemeat, 
 salt, pepper and nutmeg, 2 eggs, a tender rump- 
 steak, shallot, gravy. 
 
 Make some forcemeat with 2 oz. of fat bacon, 
 2 oz. of bread crumbs, a little chopped parsley, 
 thyme, a small onion and some mushrooms; add 
 seasoning of salt, pepper and nutmeg, pound in 
 mortar, moistening with the yolks of 2 eggs. 
 Take a tender rump steak or the under cut of a 
 sirloin of beef, cut it in thin slices, season with 
 salt, pepper and a little shallot. Roll each slice 
 like a sausage with some forcemeat inside, border 
 a pie dish, put in the beef and forcemeat, fill it 
 up with good gravy, flavored with Harvey sauce. 
 Cover with puff paste; bake in a moderate oven. 
 Make a hole in the top, and add some reduced 
 gravy. 
 
 Fillets of Beef (a la Chateaubriand) — A 
 
 piece of sirloin of beef, pepper, salt, oil. 
 
 A piece of the under cut of the sirloin of beef; 
 trim off the fat neatly, and the skin next to it; 
 cut it across the grain into slices 1% in. thick, 
 sprinkle them with pepper, dip them in oil, and 
 broil over a clear fire, sprinkle with salt, and 
 serve very hot in a dish garnished with potatoes 
 sautees an beurre. For potatoes sautees au beurre 
 see receipt under “Vegetables.” 
 
 Corn Beef — Four gal. of fresh water, )4 lb. 
 of coarse brown sugar, 2 oz. of saltpetre, 7 lbs. 
 of common salt. 
 
 Put 4 gal. of fresh water, 34 lb. of coarse brown 
 sugar, 2 oz. saltpetre, 7 lbs. of common salt into 
 a boiler, remove the scum as it rises, and, when 
 well boiled, leave it to get cold. Put in the meat 
 in the pickle, lay a cloth over it, and press the 
 mea; down with bricks or any weight. 
 
 Beef Cake (Cold Meat Cookery) — To each 
 lb. of cold roast meat allow 34 R>. of bacon or 
 ham, a little pepper and salt, 1 bunch of minced 
 savory herbs, 2 eggs. 
 
 Have your meat underdone and mince very 
 finely, add the bacon, which must also be well 
 minced; mix together, stir in the herbs and bind 
 with 2 eggs; make into square cakes about 34 inch 
 thick, fry in hot dripping, drain on blotting pa- 
 per, and serve with gravy poured round. 
 
 Beef Croquettes — One cupful cold beef, 
 chopped fine, 1 cupful mashed potatoes, 2 table- 
 spoonfuls finely minced parsley and 1 onion; sea- 
 son to taste; then add 1 well-beaten egg and mix 
 thoroughly. Mould into balls, dip first in bread 
 crumbs, then into beaten egg; fry in plenty of hot 
 lard until a delicate brown. Eat very hot. 
 
 Bubble and Squeak (Cold Meat Cookery)— 
 A few thin slices of cold boiled beef, a little but- 
 ter, small cabbage, 1 sliced onion, pepper and 
 salt to taste. 
 
 Fry the beef gently in the butter, place on 
 a flat dish, and cover with fried greens. Sa- 
 voys may be used. Boil until tender, press in 
 colander, mince and then put in frying-pan with 
 butter and sliced onion, and a little salt and 
 pepper. 
 
 Boast Bullock’s Heart— One bullock’s heart, 
 34 lb. suet, 6 oz. bread crumbs, )4 pt. of milk, 1 
 tablespoonful of chopped parsley, 1 dessert- 
 spoonful of chopped mixed herbs, 34 °f 
 dripping or butter, 1 pt. of gravy or beef-tea. 
 For the sauce: One small onion, a dessertspoon- 
 ful of flour, salt and pepper, butter the size of an 
 egg, a large spoonful of mushroom catsup. 
 
 Wash the heart in salt water, taking care to re- 
 move all the blood; wash in second water and 
 dry with a clean cloth; be careful to dry it thor- 
 oughly; chop the suet as finely as possible, mix 
 with some bread crumbs the suet, parsley, herbs, 
 salt and pepper; lastly, put in the milk, then 
 proceed to fill all the cavities of the heart with 
 the stuffing; take a piece of paper, grease it 
 well with butter or dripping, place this over the 
 cavities and tie it on tightly with string; put 1 
 oz. of dripping into the pan, and baste the heart 
 occasionally; when gravy boils, cut up the onion, 
 sprinkling with pepper and salt, and add to the 
 gravy; allow it to stew gently until about 5 min- 
 utes before the heart is done; skim occasionally; 
 when done strain the liquor; into another sauce- 
 pan put the butter, and allow it to melt a minute 
 or two; then add the flour and mix smoothly to- 
 gether; then pour in slowly the liquor, stirring 
 until it boils and thickens. Then dish up, re- 
 
248 
 
 HOUSEKEEPING AND COOKERY 
 
 move paper, and add to the sauce the mushroom 
 catsup. Immediately pour this sauce round the 
 heart and serve. 
 
 Stuffed Steak — Take a good-sized steak — 
 either round or flank will do — slash until tender. 
 Have ready a dressing made of bread crumbs 
 well seasoned, with bits of butter and onion or 
 parsley chopped through it. Spread the steak 
 with this, roll and tie firmly. Brown 3 table- 
 spoonfuls of flour in your pan, work in a little 
 butter and thin with cold water. Put the steak 
 in the pan, and baste frequently as it bakes in a 
 moderate oven. 
 
 Beef Omelet — Three lbs. of beefsteak, ^ 
 lb. of suet, salt and pepper, a little sage, eggs, 
 6 Boston crackers. 
 
 Three lbs. of beefsteak, % lb. of suet, chopped 
 fine; salt, pepper, and a little sage, 3 eggs, 6 
 Boston crackers rolled; make into a roll and 
 baste. 
 
 Beef (Stewed) — One tablespoonful of butter, 
 
 2 sliced onions, 12 whole cloves, allspice, tea- 
 spoonful salt, 34 teaspoonful of black pepper, 1 
 pt. of cold water, 2 or 3 lbs. of tender beef, a 
 little flour, a few sprigs of sweet basil. 
 
 In a stewpan place a large tablespoonful of 
 butter, in which fry until quite brown two sliced 
 onions, adding, while cooking, 12 whole cloves; 
 ditto allspice; 34 teaspoonful of salt, and half 
 that quantity of black pepper; take from the fire, 
 pour 1 pt. of cold water, wherein lay 2 or 3 lbs. of 
 tender lean beef cut in small, thick pieces; cover 
 closely, and let all stew gently 2 hours, adding, 
 just before serving, a little flour thickening. A 
 few sprigs of sweet basil is an improvement. 
 
 Irish Stew — Cut three pounds of the neck 
 of beef into small pieces, put in a saucepan and 
 cover with half a gallon of boiling water, 
 add a teaspoonful of salt, 2 sliced onions and 3 
 or 4 pepper-corns, and simmer gently for 
 
 3 hours. Pare and quarter half a dozen pota- 
 toes, add to the meat, and cook half an hour 
 longer; thicken with the beaten yolk of an egg 
 and a tablespoonful of butter rolled in flour. 
 
 Hamburg’ Steak — This is a nice way to cook 
 Hamburg steak: Chop fine 1 pound of round 
 
 steak, add 2 small onions, chopped fine, and 
 pepper and salt to taste. Flour your hands, take 
 two tablespoonful of the mixture and make into 
 small, flat cakes. Have a large lump of butter 
 very hot in your frying-pan, drop in the cakes 
 and fry brown on either side. Some people 
 make a gravy by adding a couple teaspoonfuls of 
 floor to the butter in the pan, stirring in half a 
 pint of cold water, with salt and pepper, and 
 letting it boil up. 
 
 Hash — Put 1)4 teacups of boiling water into 
 a saucepan, and make a thin paste with a 
 teaspoonful of flour and a tablespoonful of 
 water. Stir and boil it for 3 minutes. Add 
 half a teaspoonful of black pepper, rather more 
 of salt, and 1 tablespoonful of butter. Chop cold 
 beef into fine hash, removing all tough, gristly 
 pieces; put the meat into a tin pan; pour over 
 it the gravy above mentioned, and let it heat ten 
 minutes or so, but not cook. If preferred, add 
 
 equal quantity of chopped boiled potatoes, and 
 if you have the gravy of yesterday’s dinner, you 
 may use it instead of the made gravy, and you 
 will need less pepper and salt and butter. 
 
 Beef Tongue — If it has been dried and 
 smoked before it is dressed it should be soaked 
 over night, but if only pickled, a few hours will 
 be sufficient. Put it in a pot of cold water over 
 a slow fire for an hour or two before it comes to 
 a boil; then let it simmer gently for from three 
 to four hours, according to its size; ascertain 
 when it is done by probing it with a skewer. 
 Take the skin off, and before serving surround 
 the root with a paper frill. 
 
 Jellied Tongue — Boil until done one large 
 beef’s tongue, saving a pint of the liquor; 
 remove the skin, allow it to get perfectly cold 
 and slice as for the table. In half a pint of water 
 dissolve thoroughly two ounces of gelatine; care- 
 fully take from a teacupful of browned veal 
 gravy all the grease, stir in a small tablespoon- 
 ful of sugar, one tablespoonful of burned sugar 
 to color the jelly, and three tablespoonfuls of 
 vinegar, then the liquor in which the tongue was 
 boiled; mix in well the dissolved gelatine, then a 
 pint of boiling water; strain through a jelly bag. 
 As soon as it begins to set, pour a little jelly into 
 the bottom of the mould, add a layer of tongue, 
 then more jelly, until it is full; set in a cold 
 place. When wanted, dip the mould an instant 
 into hot water, and turn the contents into a dish, 
 which should be garnished with lettuce leaves, 
 nasturtium flowers or sprigs of celery. 
 
 PORK 
 
 Pork Pie — 34 H>. of lard, 1 lb. of pork (leg 
 or loin), seasoning, 1 lb. of flour and an egg, 34 
 glass of cold water. 
 
 Put the lard and water into rather a large sauce- 
 pan; place upon the fire and allow to boil (take 
 care it does not boil over, or it will catch fire). 
 Cut the pork into pieces about an inch square; 
 when the lard and water are quite boiling pour 
 into the middle of the flour and mix with a 
 spoon. W T hen the paste is cool enough knead it 
 well, it must be rather stiff; cut off a quarter of 
 the paste, and the remainder mould into the 
 shape of a basin, pressing it inside; shape it 
 evenly all round, it should be about 34 inch in 
 thickness; dip the pieces of pork in cold water, 
 seasoning well with pepper and salt, then place 
 in the mould of paste as closely as possible. If 
 liked, a little chopped sage can be sprinkled over 
 the pork; then take the rest of the paste, roll it, 
 and cut to the size of the top of the mould, tak- 
 ing care to have it the same size as the inside; 
 break an egg and divide the yolk from the 
 white; with a paste-brush dip into the white of 
 egg and brush the edge of the paste; then place 
 this on the top of the pie, pressing the edges 
 well. Any trimmings of paste that are left cut 
 into little leaves, dip into the white of egg, and 
 stick them on top of the pie; then wet the pie 
 all over with the yolk of the egg and bake for 
 about 2 hours. 
 
HOUSEKEEPING AND COOKEtlY 
 
 249 
 
 Pork (Hashed) — Some remnants of cold roast 
 pork, pepper and salt to taste, 2 onions, 2 blades 
 of mace, 1 teaspoonful of flour, 1 teaspoonful of 
 vinegar, 2 cloves, 34 P int of g rav y* 
 
 Take the onions, chop and fry them a nice 
 brown; then take the pork and cut it into thin 
 slices, seasoning with pepper and salt to taste, 
 and add these to the rest of the above ingre- 
 dients; stew it for about half an hour gently, and 
 serve with sippets of toasted bread. 
 
 Sucking Pig (Roast)— Pig, 3 oz. of bread- 
 crumbs, 18 sage leaves, pepper and salt, table- 
 spoonful of butter, salad oil to baste with, table- 
 spoonful of lemon juice, 34 pint of gravy. 
 
 Stuff the pig with finely grated bread-crumbs, 
 minced sage, pepper and salt, and a tablespoon- 
 ful of butter. Take care these are well blended. 
 After stuffing the pig sew up the slit neatly, truss 
 the legs back, to allow the inside to be roasted, 
 put in oven, and directly it is dry have ready 
 some butter tied in a piece of thin cloth, and 
 rub the pig with this in every part. Continue 
 this operation several times while roasting; do 
 not allow the pig to burn in any part. Then 
 take 34 pint of gravy, 1 tablespoonful of lemon 
 juice, and the gravy that flowed from the pig; 
 pour a little of this over the pig, and the re- 
 mainder send to the table in a tureen. Instead 
 of butter for basting many cooks use salad oil, 
 as this makes the crackling crisp. Before dish- 
 ing cut off the head and part the body down the 
 middle, and lay on the dish back to back. Take 
 care that it is sent to table very hot, and serve 
 with apple sauce. It will take about 2 hours for 
 a small pig to roast. 
 
 Pork Cheese — About 2 lbs. of cold roast pork, 
 a dessertspoonful of chopped-up parsley, 5 sage 
 leaves, pepper and salt, a bunch of savory herbs, 
 2 blades of mace, a little nutmeg, 34 teaspoonful 
 of minced lemon peel, sufficient gravy to fill the 
 mould. 
 
 Cut the pork into pieces, but do not chop; 
 there should be about 34 of fat to 1 pound lean; 
 sprinkle with pepper and salt, pound the spices 
 thoroughly and mince as finely as possible the 
 parsley, sage, lemon peel and herbs; then mix 
 all this nicely together. Place in mould and fill 
 with gravy. Bake a little over an hour. When 
 perfectly cold turn out. 
 
 To Boil a Ham — Let it soak in cold water 
 for 24 hours before putting it on the fire, cover 
 it with cold water and boil slowly. When it can 
 be easily probed with a skewer lift it out and 
 take off the skin, boiling it again for 1 hour. 
 Leave it in the water it is boiled in till quite 
 cold, when grate burnt bread over it and trim 
 with frills of cut paper. 
 
 VEAL 
 
 Roast Yeal (Stuffed) — Eight oz. of bruised 
 bread crumbs, 4 oz. of chopped suet, shallot, 
 thyme, marjoram and winter savory, 2 eggs, 
 salt and pepper. 
 
 To 8 oz. of bruised crumbs of bread add 4 oz. 
 of chopped suet, shallot, thyme, marjoram and 
 
 winter savory, all chopped fine; 2 eggs, salt and 
 pepper to season; mix all these ingredients into 
 a firm, compact kind of paste, and use this stuff- 
 ing to fill a hole or pocket which you will have 
 cut with a knife in some part of the piece of 
 veal, taking care to fasten it in with a skewer. 
 A piece of veal weighing 4 lbs. would require ra- 
 ther more than an hour to cook it thoroughly be- 
 fore a small fire. 
 
 Yeal (Stewed) — Two qts. of water, 1 peeled 
 onion, a few blades of mace, a little salt, 34 lb. of 
 rice, butter, chopped parsley. 
 
 Break the shank bone, wash it clean, and put 
 it into 2 qts. of water, 1 onion peeled, a few 
 blades of mace and a little salt; set over a quick 
 fire, and remove the scum as it rises; wash 
 carefully 34 lb. of rice, and when the veal has 
 cooked for about an hour skim it well and 
 throw in the rice; simmer for % of an hour 
 slowly; when done put the meat in a deep dish 
 and the rice around it. Mix a little drawn but- 
 ter, stir in some chopped parsley, and pour over 
 the veal. 
 
 Yeal and Ham Pie — Forcemeat balls, 1 or 
 2 eggs, ham and veal, mushrooms, gravy, pie 
 crust, jelly, onions, herbs, lemon peel, salt, cay- 
 enne, parsley, whites of eggs. 
 
 Cut some thin slices off the leg or neck of veal, 
 free them from skin and gristle, lard them well, 
 and season with salt and pepper. Have some 
 eggs boiled hard and thin slices of ham. Make 
 some forcemeat balls with fat bacon, the trim- 
 mings of the veal, chopped onions, parsley and 
 sweet herbs, grated lemon peel, salt, cayenne, 
 and pounded mace. Pound all in a mortar, and 
 bind with 1 or 2 egg s. Line a pie with good 
 paste, and fill it with layers (not too close), first 
 one of ham, then one of veal, of forcemeat balls, 
 of the eggs (cut in halves), and so on; a few 
 mushrooms may be added; put in some gravy; 
 lastly, a layer of thin bacon, and cover all with 
 tolerably thick crust, glaze. Bake for about 4 
 hours in a moderate oven. Make a hole in the 
 top, and insert some good savory jelly — made 
 with an ox or calf’s foot, knuckle of veal, and 
 trimming of bacon and ham well flavored with 
 onions, more herbs and lemon peel, and cleared 
 with the whites of egg. Leave till quite cold, 
 then it can be cut with a sharp knife into slices. 
 
 Yeal Pudding — Slice boiled veal about 34 an 
 inch in thickness; butter a pudding dish and 
 have ready 2 cupfuls of boiled rice; put first a 
 layer of rice, then one of meat; season to taste, 
 and add, if you like, a little chopped sage. Beat 
 1 egg into 1 cupful of milk ; add a little salt and 
 pour over the pudding; bake % °f an hour. 
 
 Yeal Cake — One-half lb. veal cutlets, 1 rasher 
 of ham, 2 hard-boiled eggs, a little veal stuffing, 
 and 34 oz. of gelatine. 
 
 Cut the eggs into slices and arrange them at 
 the bottom and sides of a pie-dish. Cut the 
 t veal and ham into rather small pieces; arrange 
 them in layers, with a little stuffing and egg be- 
 tween, and a small quantity of water, pepper 
 and salt. Cover with a plain crust, in which 
 make two holes. Bake very slowly for 2 hours. 
 
250 
 
 HOUSEKEEPING AND COOKERY 
 
 Before it is done have ready the gelatine dis- 
 solved in *4 teacupful of boiling water, with 
 pepper and salt. Pour this into the holes in the 
 crust. Shake it down well, to mix together. 
 Turn out when cold. 
 
 Yeal (Marbled) — Spice, butter, tongue and 
 veal. 
 
 Some cold roasted veal, season with spice, beat 
 in a mortar; skin a cold boiled tongue, cut up 
 and pound it to a paste, adding to it nearly its 
 weight of butter; put some of the veal into a pot, 
 and strew in lumps of the pounded tongue; put 
 in another layer of the veal and then more 
 tongue; press it down and pour clarified butter 
 on top; this cuts very prettily like veined 
 marble. White meat of fowls may be used in- 
 stead of veal. 
 
 Yeal Scallop — Pepper and salt, crackers, 
 milk and gravy from meat, 2 eggs, butter. 
 
 Chop some cold roast or stewed veal very fine; 
 put a layer on the bottom of a pudding dish well 
 buttered; season with pepper and salt; next have 
 a layer of finely-powdered crackers; wet with a 
 little milk or some of the gravy from the meat. 
 Proceed until the dish is full; spread over all a 
 thick layer of cracker-crumbs, seasoned with salt 
 and wet into a paste with milk and 2 beaten 
 eggs. Stick pieces of butter all over it, cover 
 closely, and bake half an hour; then remove the 
 cover and bake long enough to brown nicely. 
 Do not get it too dry. 
 
 Yeal Cutlets — Four lbs. of the best end of the 
 neck of veal, 34 teaspoonful of minced thyme, 
 rind of a small lemon, 1 bunch of parsley, 1 
 tablespoonful of butter, 1 teaspoonful of lemon 
 juice, 1 egg, pepper and salt, bread-crumbs, 34 
 lb. of bacon. 
 
 To shape the cutlets, saw off the end of the rib 
 bone, saw off the chine bone also, which lies at 
 the back of the cutlets; then form the cutlets to 
 a neat shape. Mince thyme and lemon rind and 
 parsley as finely as possible; melt the butter, 
 and add these ingredients to it; add also the egg, 
 pepper and salt, and beat all up together; then 
 rub very finely some crumbs of bread; dip each 
 cutlet into the mixture, then cover with bread- 
 crumbs; when the gridiron is perfectly warm 
 arrange the cutlets upon it. Have the fire nice 
 and bright, but do not allow them to cook too 
 fast or the bread-crumbs will burn before the 
 cutlets are cooked through; allow them to brown 
 nicely on both sides; about 10 minutes will be 
 the time. Serve on a wall of mashed potatoes in 
 a circle; fill the center of dish with rolls of bacon 
 and with a nice brown sauce. (See “Sauces.”) 
 
 For Rolls — Cut some neat slices of bacon, roll 
 them up and run a skewer through each; place 
 this in the oven for about 5 minutes, then re- 
 move the skewer and arrange in center of dish. 
 
 Yeal Croquettes — Boil 134 lbs. of veal — or 
 use that left from roast. Mince very fine, add 
 two eggs, CU P °t rolled crackers, salt and 
 pepper. Make into small balls or cakes, roll in 
 flour and fry in butter, or put in wire basket and 
 fry in lard. Serve on napkin. 
 
 Hashed Calf’s Head (a la Poulette)— Calf’s 
 head, 1 oz. of butter, 2 tablespoonfuls of flour, 
 24 pint of white stock, a few button mushrooms, 
 white pepper and salt to taste, 2 eggs, juice of a 
 lemon, parsley. 
 
 Cut the remnants of a boiled head into uni- 
 form pieces the size of half an apple. Melt in 
 a saucepan 1 or 2 ounces of butter, according to 
 the quantity of meat to be hashed; amalgamate 
 with it 1 or 2 tablespoonfuls of flour, then stir 
 in 34 pint, more or less, of white stock. Stir 
 well, then add a few button mushrooms, white 
 pepper and salt to taste, and let the sauce boil 
 for 10 minutes. Put the saucepan by the side 
 of the fire, and lay the pieces of calf’s head in it; 
 let them get hot slowly, but not boil. Just be- 
 fore serving stir in off the fire the yolks of two 
 eggs, beaten up with the juice of a lemon, and 
 strained; also a small quantity of either tarra- 
 gon or parsely very finely minced. 
 
 Yeal (Braized Loin of) — Veal,2oz. of butter, 
 1 carrot, 1 onion, a little parsley, sweet herbs, a 
 leaf or two of basil, a bay leaf, a crust of bread 
 toasted brown, a little flour, and a little stock. 
 
 About 2 oz. of butter,! carrot, 1 onion, a little 
 parsley, sweet herbs, a leaf or two. of basil, and a 
 bay leaf; brown a large crust of bread and put 
 it in a stewpan with the above things, and fry 
 them until they are brown; then flour the meat 
 and brown it well, putting ft back in the sauce- 
 pan; add a little stock, and baste it in the gravy 
 till done, and keep turning the meat. Simmer 
 4 pounds for 3 or 4 hours. 
 
 MUTTON 
 
 Mutton Cutlets — This is an entree always 
 ready to hand, but it must be carefully and 
 neatly prepared. A dish of well-dressed mutton 
 cutlets is truly “a dish to put before a king;” 
 whereas greasy, fat, gristly meats, called for the 
 nonce cutlets, offend the taste of the least fas- 
 tidious. The first thing to attend to is the cut- 
 ting and trimming of the cutlets neatly. Take 
 a piece of the best end of the neck of mutton, 
 saw off the bones short, remove gristle and fat, 
 cut the cutlets about one-third of an inch in 
 thickness, shape and trim them neatly, beat 
 them with a cutlet bat dipped in water, and then 
 proceed to cook them by any of the following 
 recipes: 
 
 Pepper, salt, and boil them over a brisk fire; 
 serve them with mashed or sautee potatoes in 
 the center of the dish. 
 
 Season as above, and before boiling dip them 
 in oil or oiled butter. Serve with 
 
 Soufoise Sauce — Peal and blanch 4 onions, 
 cool in water, drain, put them in a stewpan with 
 enough water or white stock to cover; add some 
 cayenne, bay leaf, a little mace, a small piece of 
 ham or bacon; keep the lid closely shut and sim- 
 mer gently until tender; take them out, drain 
 them thoroughly, press through a sieve or 
 tammy cloth, add 34 pL of bechamel sauce made 
 thus: Put in a stewpan a little parsley, 1 clove, a 
 small piece of bay leaf, sweet herbs, and 1 pt. of 
 
HOUSEKEEPING AND COOKERY 
 
 251 
 
 white stock freed from fat; when boiled long 
 enough to extract the flavor of the herbs, etc., 
 strain it, boil up quickly till reduced to half the 
 quantity; mix a tablespoonful of arrowroot with 
 34 pt. of milk or cream, pour on the reduced 
 stock and simmer for 10 minutes. 
 
 A Dainty Disll — For a dainty dish of cold 
 meat, boil a leg of lamb in water enough to 
 cover, to which add a handful of cloves and whole 
 allspice and a stick or two of cinnamon. Let it 
 stand in the water in which it was boiled to be- 
 come cold. Slice very thin. Beef can be cooked 
 in the same style. 
 
 Mutton Pudding — 2 lbs. of the chump end 
 of the loin, weighed after being boned; suet crust 
 (proportions — 6 oz. of suet to each lb. of flour), 
 1 tablespoonful of minced onion, pepper and 
 salt. 
 
 Cut the meat into thin slices, sprinkling with 
 pepper and salt. For the suet crust use the 
 above proportions of flour and suet, mixing with 
 a little salt and pepper, milk or water, to the 
 proper consistency. Line your dish with the 
 crust, lay in the meat, nearly fill the dish with 
 water; add the minced onion and cover with the 
 crust. 
 
 Irish Stew (Mutton) — 2 lbs. thick mutton 
 cutlets, 4 lbs. potatoes, 1 onion, pepper and salt, 
 34 pint of water. 
 
 Prepare the potatoes as for boiling, cut them 
 in halves. Slice the onion very thinly. Place a 
 layer of potatoes at the bottom of the stewpan, 
 then a layer of cutlets, and a sprinkling of onion, 
 pepper and salt; then another layer of potatoes 
 and so on until all is used up. Pour in the water, 
 cover the pan closely and simmer gently for 2 
 hours. 
 
 Mutton (Boned Leg of, Stuffed) — A leg 
 weighing 7 or 8 pounds, 2 shallots, forcemeat. 
 
 Make forcemeat, to which add the minced 
 shallots. Get the butcher to take the bone from 
 the mutton, as he can do it without spoiling the 
 skin; if very fat, cut off some of it. Fill up the 
 hole with the forcemeat, then sew it up to pre- 
 vent it falling out, tie up neatly and roast about 
 234 hours or a little longer. When ready to serve, 
 remove the string and serve with a good gravy. 
 
 Lamb (Stewed) — A breast of lamb, 1 table- 
 spoonful of salt, 1 qt. of canned peas, 1 table- 
 spoonful of wheat flour, 3 tablespoonfuls of but- 
 ter, pepper to taste. 
 
 Cut the scrag, or breast of lamb, in pieces, and 
 put in a stewpan with water enough to cover it. 
 Cover the stewpan closely and let it simmer or 
 stew for fifteen or twenty minutes; take off the 
 scum, then add a tablespoonful of salt and a 
 quart of canned peas; cover the stewpan and let 
 them stew for half an hour; work a small table- 
 spoonful of wheat flour with three tablespoonfuls 
 of butter, and stir it into the stew; add pepper 
 to taste; let it simmer together for ten minutes. 
 
 Lamb Chops — A little butter, a little water, 
 enough potatoes to fill a small dish, 1 teacupful 
 of cream. 
 
 Lamb chops are excellent cooked this way: 
 Put them in a frying-pan with a very little water, 
 
 so little that it will boil away by the time the 
 meat is tender; then put in lumps of butter with 
 the meat and let it brown slowly ; there will be a 
 brown, crisp surface, with a fine flavor. Serve 
 for breakfast with potatoes cooked thus: Choose 
 the small ones and let them boil till they are 
 tender; drain off the water, and pour over them, 
 while still in the kettle, at least one teacupful of 
 cream; mash them smoothly in this. 
 
 Shoulder of Mutton (Boiled with Oysters) 
 — A little pepper, a piece of mace, about 2 dozen 
 oysters, a little water, an onion, a few pepper- 
 corns, about 34 pint of good gravy, a tablespoon- 
 ful of flour and butter. 
 
 Hang it some days, then salt it well for two 
 days; bone it, and sprinkle it with pepper and a 
 piece of mace pounded; lay some oysters over it, 
 and roll the meat up tight and tie it. Stew it in 
 a small quantity of water, with an onion and a 
 few peppercorns, till quite tender. Have ready 
 a little good gravy, and some oysters stewed in 
 it: thicken this with flour and butter, and pour 
 over the mutton, when the tape is taken off. The 
 stewpan should be kept covered. 
 
 Sweetbreads — Half boil them, and stew them 
 in a white gravy; add cream, flour, butter, nut- 
 meg, salt and white pepper. Or do them in 
 brown sauce seasoned. Or parboil them, and 
 then cover them with crumbs, herbs and season- 
 ing, and brown them in a Dutch oven. Serve 
 with butter and mushroom catsup or gravy. 
 N. B. — If there is no oven at hand, they may be 
 toasted before the fire upon a toasting fork. 
 
 Fried Sweetbreads — After they are par- 
 boiled and cold, split in halves and cut into 
 pieces as large as very large oysters, wipe dry 
 and dip in beaten egg, then in fine cracker 
 crumbs; fry in hot lard or butter same as oysters; 
 sprinkle with salt before dipping in egg. Serve 
 hot; garnish with parsley. 
 
 Sweetbreads (Larded) — A couple of sweet- 
 breads, a few strips of bacon, onions, carrots, 
 sweet herbs, pepper, salt, spice to taste, a small 
 quantity of rich stock. 
 
 Trim a couple of sweetbreads, soak them half 
 an hour in tepid water, then parboil them for a 
 few minutes, and lay them in cold water; when 
 quite cold take them out, dry them, and lard 
 them quickly with fine strips of bacon. Put a 
 slice of fat bacon in a stewpan with some onions, 
 carrots, a bunch of sweet herbs, pepper, salt, and 
 spices to taste, and a small quantity of rich 
 stock; lay the sweetbreads on this, and let them 
 gently stew till quite done, basting the top occa- 
 sionally with the liquor. When cooked, strain 
 the liquor, skim off superfluous fat, reduce it 
 almost to a glaze, brown the larded side of the 
 sweetbreads with a salamander, and serve with 
 sauce over them. 
 
 Kidneys (a la Brochette) — Plunge some 
 mutton kidneys in boiling water; open them 
 down the center, but do not separate them; peel 
 and pass a skewer across them to keep them 
 open, pepper, salt, and dip them into melted 
 butter, broil them over a clear fire on both sides, 
 doing the cut side first; remove the skewers, have 
 
252 
 
 HOUSEKEEPING AND COOKERY 
 
 ready some maitre d’hotel butter, viz.: butter 
 beaten up with chopped parsley, salt, pepper, 
 and a little lemon juice. Put a small piece in 
 the hollow of each kidney, and serve very hot. 
 
 Stewed Kidneys — 4 kidneys, 34 a small 
 onion, 1 oz. butter, 3 teaspoonfuls of flour, pep- 
 per and salt to taste. 
 
 Cut the kidneys in small pieces, and roll them 
 in flour; chop the onion small, and fry with the 
 pieces of kidney in the butter until brown. Then 
 add tho pepper, salt, and enough cold water to 
 cover them, and stew very gently for an hour. 
 Thicken with the flour a few minutes before 
 done, and serve very hot. 
 
 CURRIES. 
 
 M OST people have a liking for a really good 
 curry ; but how very rarely it is to be 
 obtained in America, unless at the house 
 of some one who has passed a good many years 
 in India. The dish miscalled a curry is fre- 
 quently set before people, but too often as 
 far as possible removed from the real and 
 appetizing plat which a good Indian cook will 
 send to table. The meat is tough, has most 
 likely been boiled instead of gently simmered, 
 the sauce, or thick gravy, is hot enough in all 
 conscience, but it tastes only of curry powder 
 of an inferior kind; the rice is a sloppy mess, 
 and the result is a fiery, leathery sort of 
 indigestible hash, instead of a sweet, acid, 
 highly but agreeably flavored, perfectly cooked 
 and digestible dish, fit to set before a prince. 
 Any cook, of whatever nationality, who has 
 really mastered the art of stewing properly, 
 that is, very gently and slowly, can cook a curry ; 
 the real difficulties lie in procuring good curry 
 powder or curry paste. 
 
 Curry Powder — 1 lb. pale turmeric seed, 34 
 lb. cumin seed, 34 ht>. black pepper, 34 lb. 
 coriander seed, 2 oz. cayenne pepper, 34 lb. 
 Jamaica ginger, 10 oz. caraway seed, 34 oz * 
 cardamines. 
 
 Purchase the ingredients of a first-class drug- 
 gist. Additional heat can be obtained, by those 
 who like very hot curries, if red Chile powder be 
 added according to taste. Mix together all the 
 ingredients well powdered, and place before the 
 fire or in the sun, stirring occasionally. Keep in 
 well corked bottles. 
 
 Indian Curry — 2 large tablespoonfuls of curry 
 powder, a dessertspoonful of salt, the same of 
 black pepper, 4 onions, 34 lb* butter, 134 lbs. 
 meat, 34 pint of milk, lemon juice or Chile 
 vinegar. 
 
 Two large tablespoonfuls of curry powder, a 
 dessertspoonful of salt, the same of black pepper. 
 Fry and chop very tine four onions, then moisten 
 the curry powder with water, and put it in a 
 
 stewpan, with all the above ingredients, and a 
 quarter of a pound of butter. Let it stew for 
 twenty minutes, stirring all the time to prevent 
 burning, then add one and a half pounds of cold 
 or fresh meat, or any fowl or rabbit, cut into 
 short, thick pieces, without fat, add half a pint of 
 milk or good stock to make the curry thick. 
 Boil all up at once, and let it stew gently for 
 three or four hours. When ready add lemon 
 juice or Chile vinegar. 
 
 Curried Rabbit — 1 rabbit, 34 lb. butter, 1 
 apple, 2 onions, 2 tablespoonfuls curry powder, 
 34 pint of cream, 1 pint stock, 1 lemon, a salt- 
 spoonful of salt. 
 
 Melt the butter over the fire, peel and chop the 
 onions as finely as possible, then put them into 
 the melted butter to fry a light brown. After 
 the rabbit has been properly prepared for cook- 
 ing, wash well and dry in a cloth, cut in pieces of 
 equal size. After straining the butter from the 
 onions, return the former to the stewpan, put in 
 pieces of rabbit, and allo.w to fry for ten or 
 fifteen minutes, turning occasionally. Peel and 
 core the apple, and chop as finely as possible. 
 When the meat is done add to it two tablespoon- 
 fuls of curry powder and the salt, stirring for five 
 minutes, then add the fried onion, chopped 
 apple and a pint of good stock. Allow to simmer 
 for two hours, at the end of the time add the 
 cream, squeeze the juice from the lemon into the 
 stewpan. It is then ready to serve. 
 
 N.B. — Veal or chicken can be used, if pre- 
 ferred. 
 
 Curry of Mutton — Mutton, 1 onion, butter 
 the size of an egg, curry powder, a little salt, a 
 cup of cream. 
 
 Slice a medium-sized onion, and put it with a 
 large lump of butter in a saucepan; let it cook 
 slowly for five minutes. Out the mutton in neat 
 pieces; sprinkle curry powder over them, also a 
 little salt, and just before putting in the sauce- 
 pan pour a part of a cup of sweet cream over 
 them. Let this all simmer gently for half an 
 hour, so that the ingredients will become thor- 
 oughly mixed. 
 
 A Dry Malay Curry — A cauliflower, 2 onions, 
 a sour apple, a pint of shrimps, slices of cold 
 mutton, 2 oz. butter, a large tablespoonful of 
 curry powder, a lemon, a small teaspoonful of 
 salt. 
 
 Pick a cauliflower into small pieces and well 
 wash them; chop two onions and one sour apple, 
 pick a pint of fresh boiled shrimps, cut some 
 slices of cold mutton about half an inch thick, 
 knead two ounces of butter with a large table- 
 spoonful of curry powder, and a small teaspoon- 
 ful of salt. Put the butter, onions and apple 
 into a stewpan, and fry till brown, then add the 
 cauliflower and shrimps. Shake the saucepan 
 frequently, and let it simmer for an hour and a 
 half, adding the slices of mutton towards the end 
 of the time, that they may be heated through. 
 Finally, add the juice of a lemon. Place the 
 slices of mutton round the dish with the cauli- 
 flower, etc., in the middle. Serve very hot, with 
 a separate dish of boiled rice. 
 
HOUSEKEEPING AND COOKERY 
 
 253 
 
 Curried Lobster — Lobster, cream, rice. 
 
 Take the flesh of a lobster (or a tin of lobster 
 does very well for this dish), make curry gravy 
 with plenty of cream; pour into a saucepan with 
 the lobster, warm it just to boiling point; serve 
 with rice round. 
 
 Boiled Rice for Curry — Put the rice on the 
 stove in cold water, and allow it to come to a 
 boil for a minute or two. Strain, dry and put in 
 stewpan without lid at the back of the stove, to 
 allow the steam to evaporate; shake into dish 
 very hot; a few drops of lemon juice put in 
 directly after it boils will make the grains separ- 
 ate better. 
 
 Curried Eggs — 6 eggs, 2 onions, butter, a 
 tablespoonful of curry powder, 1 pint of broth, 
 a cup of cream, arrowroot. 
 
 Slice the onions and fry in butter a light 
 brown, add curry powder, and mix with the 
 broth, allowing to simmer till tender; then put 
 in cream, and thicken with arrowroot; simmer 
 for five minutes, then add 6 hard-boiled eggs, cut 
 in slices. 
 
 Curried Beef — Beef, 2 oz. butter, 2 onions, 
 a tablespoonful of curry powder, 34 pint milk, 
 lemon j uice. 
 
 Slice the onions and fry in butter a light 
 brown, mix well with the curry powder, adding 
 the beef, cut into small pieces about an inch 
 square, pour in milk and allow to simmer for 
 thirty minutes, stirring frequently; when done 
 add lemon juice. It greatly improves the dish 
 to build a wall of mashed potatoes or boiled rice 
 around it. 
 
 Potato Curry (1). — Cold potatoes, onion, salt 
 and pepper, curry powder to taste, egg, bread 
 crumbs, and gravy. 
 
 Mash cold potatoes with minced onion, salt, 
 pepper, and curry powder to taste; form into 
 small balls with egg and bread crumbs, fry crisp, 
 serve with rich gravy flavored with curry powder. 
 
 Potato Curry (2). — Potatoes, onions, butter, 
 curry powder, a little stock, cream, lemon juice. 
 
 Fry some sliced raw potatoes and onions 
 slightly in butter with a little curry powder, 
 then simmer until done in a very little stock; 
 add some cream, butter and lemon juice before 
 serving. 
 
 Potato Curry (3). — Curry powder, mashed 
 potatoes, milk. 
 
 Put a good pinch of curry powder in mashed 
 potatoes, allowing rather more butter and milk 
 than usual. This last is a delicious accompani- 
 ment to cutlets. 
 
 Curry (Dry) — A few onions, 34 it), butter, 134 
 lbs. steak, a little flour and curry powder, salt to 
 taste, juice of 1 lemon. 
 
 Slice up a good-sized onion, and fry it a golden 
 color in 34 it), of butter; cut up 1)4 lbs. of fresh 
 steak into pieces the size of dice. Dredge them 
 well with flour and curry powder, add a little salt, 
 and squeeze the juice of a lemon over them, 
 then fry them lightly in the butter in which the 
 onions have been previously cooked. Add all to- 
 gether, and stew gently in a saucepan for 34 
 hour. 
 
 GRAVIES. 
 
 G RAVY may be made quite as good of the 
 skirts of beef, and the kidney, as of any 
 other meat, prepared in the same way. 
 An ox-kidney, or milt, makes good gravy, cut 
 all to pieces, and prepared as other meat; and 
 so will the shank end of mutton that has been 
 dressed, if much be not wanted. 
 
 The shank-bones of mutton are a great im- 
 provement to the richness of gravy; but first 
 soak them well, and scour them clean. 
 
 A Good Beef Gravy (for Poultry or Game) 
 
 — 34 lb* l ean beef, 34 pi nti c °ld water, 1 small 
 onion, a saltspoonful of salt, a little pepper, a 
 tablespoonful of mushroom catsup or sauce, 34 
 teaspoonful of arrowroot. 
 
 Cut the beef into small pieces and put it and 
 the water into a stewpan. Add the onion and 
 seasoning, and simmer gently for three hours. 
 A short time before it is required, mix the arrow- 
 root with a little cold water, pour into the gravy 
 while stirring, add the mushroom catsup and 
 allow it just to come to a boil. Strain into a 
 tureen and serve very hot. 
 
 Savory Gravy (Thick) — 1 onion, butter, a 
 tablespoonful of flour, 34 pint °f broth or stock, 
 pepper and salt, a small quantity of Worcester- 
 shire sauce. 
 
 Mince one onion fine, fry it in butter to a dark 
 brown, and stir in a tablespoonful of flour. After 
 one minute add 34 pint °f broth or stock, pep- 
 per and salt, and a very small quantity of Wor- 
 cester sauce. 
 
 Gravy for General Use — 1 lb. of lean beef 
 cut in small pieces and floured, put into a sauce- 
 pan with 12 cloves, 24 peppercorns, 6 blades of 
 mace, some nutmeg, pepper, salt, and 1)4 pints 
 of water. 
 
 Simmer gently for 2 hours, stirring frequently. 
 Strain before using. Add a little of the brown- 
 ing for soups and gravies. 
 
 Plain Gravy — An onion, a little butter, % 
 pint of stock, pepper and salt, a small piece of 
 lean ham or bacon, a dessertspoonful of Wor- 
 cester sauce, a sprig of parsley and thyme. 
 
 Mince an onion finely, fry it in butter to a 
 dark brown color, then add % of a pint of stock, 
 pepper and salt to taste, a small piece of lean 
 ham or bacon minced small, a little Worcester 
 sauce, a sprig of thyme and one of parsley. Let 
 it boil five or ten minutes, put it by till wanted, 
 and strain it before serving. 
 
 Gravy for Hashes — Remnants and bones of 
 the joint intended for hashing, a pinch of salt 
 and pepper, 34 teaspoonful of whole allspice, a 
 bunch of savory herbs, a saltspoonful of celery 
 salt or 34 a head of celery, an onion, a small piece 
 of butter, a little corn flour, and boiling water. 
 
 Put the bones (having previously chopped 
 them), with the remnants of the meat, salt, pep- 
 per, spice, herbs and celery into a stewpan. 
 Cover with boiling water and allow it to simmer 
 
254 
 
 HOUSEKEEPING AND COOKERY 
 
 for two hours. Cut up the onion in neat slices 
 and fry in butter to a pale brown. Then mix 
 slowly with the gravy from bones. Boil fifteen 
 minutes, strain, then return to stewpan, flavor 
 with catsup or any flavoring that may be pre- 
 ferred. Thicken with butter and flour and just 
 allow it to come to the boil. Serve very hot. 
 
 Gravy for a Fowl (when there is no meat 
 to make it from) — The feet, liver, gizzards and 
 neck of the fowl, a little browned bread, a slice 
 of onion, a sprig of parsley and thyme, some 
 pepper and salt, 1 teaspoonful of mushroom 
 catsup, a little flour and butter. 
 
 Wash the feet nicely, and cut them and the 
 neck small; simmer them with a little bread 
 browned, a slice of onion, a sprig of parsley and 
 thyme, some pepper and salt, and the liver and 
 gizzards, in 34 pint water, till half wasted. Take 
 out the liver, bruise it, and strain the liquor to 
 it. Then thicken it with flour and butter, and 
 add 1 teaspoonful of mushroom catsup. 
 
 Teal Gravy — Bones, any cold remnants of 
 veal, 1% pints water, 1 onion, 1 saltspoonful 
 minced lemon peel, a little salt, a blade of mace, 
 a few drops of the juice of the lemon, butter and 
 flour. 
 
 Place all the ingredients (excepting the lemon 
 juice and flour) into a stewpan, and allow them 
 to simmer for 1 hour. Strain into a basin. Add 
 a thickening of butter and flour mixed with a 
 little water, also the lemon juice. Give one boil 
 and serve very hot. Flavor with tomato sauce 
 or catsup. 
 
 Cheap Gravy for Fowls, Etc. — Boil the neck 
 and feet of the fowl in % pint water with any 
 slight seasonings of spices or herbs, or salt and 
 pepper only; stew very slowly for 1 hour. Just 
 before serving, take the gravy from the dripping- 
 pan, drain off the fat, and strain the liquor from 
 the neck to it; pass the gravy again through a 
 strainer, add salt and pepper, heat it, and serve 
 very hot. 
 
 Gravy for a Goose or Duck — Prepare in 
 same way as for general use, with the addition 
 of an onion and some sage. 
 
 SAUGEf). 
 
 T HE appearance and preparation of sauces 
 are of the highest importance. Brown sau- 
 ces should not be as thick as white ones, and 
 should possess a decided character, so that, both 
 whether sweet or sharp, plain or savory, they 
 would bear out their names. Care is also to be 
 taken that they blend and harmonize with the 
 various dishes they are to accompany. 
 
 White Sauce — One pint milk, 2 or 3 mush- 
 rooms, 1 onion, 1 carrot, 1 bundle sweet herbs, 
 whole pepper and salt to taste, a few cloves, a 
 little mace, 1 oz. butter, and 1 gill cream. 
 
 Put into 1 pint milk 2 or 3 mushrooms, 1 
 onion and a carrot cut into pieces, 1 bundle of 
 sweet herbs, whole pepper and salt to taste, a 
 few cloves and a little mace; let the whole gently 
 
 simmer for about an hour; put 1 ounce of butter 
 into a saucepan, and stir on the fire until it 
 thickens. Finish by stirring in 1 gill cream. 
 
 Horseradish Sauce— Two oz. horseradish, 6 
 tablespoonfuls milk or cream, 3 dessertspoon- 
 fuls vinegar, 1 teaspoonful sugar, 34 do. pepper. 
 
 Grate the horseradish, mix it with salt, sugar 
 and pepper. Add the cream or milk very gradu- 
 ally, and heat the whole over the fire, stirring 
 well all the time. If allowed to boil it will spoil. 
 Serve with hot roast beef. 
 
 Sauce for Wild Fowl — Half pint gravy, 1 
 small onion, 3 or 4 leaves basil, a piece of the 
 thin rind of a lemon, 1 dessertspoonful lemon 
 juice. 
 
 Boil the gravy, onion and basil together for a 
 few minutes, strain, and add the lemon juice. 
 Seville orange juice may be useb instead of 
 lemon. 
 
 Standard Sauce for Fish — Maitre d ’ hotel 
 butter is prepared by mixing together, cold, 1 
 tablespoonful each of butter and finely chopped 
 parsley; add 1 teaspoonful of lemon juice and a 
 little pepper and salt. Work well together, and 
 when ready to serve the fish, spread it generously 
 with the butter and set the dish in the mouth of 
 the oven for a minute or two. The parsley must 
 be as fine as powder; 
 
 Egg Sauce for Fish — Boil 2 eggs for 10 min- 
 utes, and then lay them in cold water for 5 min- 
 utes. Remove the shells, and mince them very 
 fine. Beat 34 lb. butter, mix eggs and butter 
 well together, make them hot, and serve with salt 
 fish. 
 
 Egg Sauce for Puddings — Beat yolk of 1 
 egg with a little sugar and cream, stir till it 
 boils, when add a few drops of flavoring to taste. 
 
 Liver Sauce — Livers of any kind of poultry, 
 butter, flour, minced shallots, gravy stock, a 
 small pinch of sweet herbs, pepper, spices 
 and salt, and juice of 34 l© m on. 
 
 Scald the livers of the poultry, rabbits or hares 
 and mince them finely. Melt a piece of butter 
 in a saucepan, add a little flour to it and a small 
 quantity of minced shallots. Let the whole fry 
 for a minute or two, then add gravy stock in suffi- 
 cient quantity to make a sauce, and a small 
 pinch of powdered sweet herbs, and pepper, 
 spices and salt to taste. Put in the minced 
 livers and let the sauce boil 20 minutes, and at 
 the time of serving add a small piece of fresh 
 butter and the juice of 34 lemon. * 
 
 Fennel Sauce — Fennel, 3 oz. butter, flour, 
 pepper and salt, yolks of 2 eggs, juice of 1 lemon. 
 
 Blanch a small quantity in boiling salted 
 water, take it out, dry it in a cloth, and chop it 
 finely; melt 3 oz. fresh butter, add rather more 
 than a tablespoonful flour, mix well, and put in 
 pepper and salt to taste, and about a pint hot 
 water; stir on the fire till the sauce thickens, then 
 stir in the yolks of 2 eggs beaten up with the 
 juice of a lemon and strained. Add plenty of 
 chopped fennel, and serve. 
 
 Shrimp Sauce — Half pint shrimps, juice of 34 
 lemon, butter, a dust of cayenne. 
 
HOUSEKEEPING AND COOKERY 
 
 255 
 
 Take 34 pint shrimps, pick out all the meat 
 from the tails, pound the rest in a mortar with 
 the juice of 34 lemon and a piece of butter; pass 
 the whole through a sieve. Make 1 pint melted 
 butter, put the meat from the tails into it, add 
 a dust of cayenne, and when the sauce boils stir 
 into it the shrimp butter that has come through 
 the sieve, with or without a tablespoonful of 
 cream. 
 
 Mock Cream Sauce — Pour 34 P int boiling 
 milk on 1 teaspoonful arrowroot, previously 
 mixed in a small quantity of cold milk. Stir 
 the mixture well, and, when moderately warm, 
 add the white of 1 egg well beaten. Place the 
 whole over the fire, and stir it till it nearly boils. 
 
 Fruit Sauce — Half pint sugar, cinnamon, bay 
 leaf, cloves, and any kind of fruit. 
 
 Put 34 lb. sugar and 34 pint water over the 
 fire to boil, skim and boil 5 minutes, add to this 
 a piece of stick cinnamon about 2 inches long, 1 
 bay leaf and 4 cloves; at the end of 5 minutes 
 add 34 pint an y kind of mashed fruit; for in- 
 stance, apricots, stewed apples; in fact, any fruit 
 that will go nicely with the pudding with which 
 you expect to serve the sauce. Strain the whole 
 through a sieve, flavor, and it is ready to serve. 
 
 Cauliflower Sauce — Two small cauliflowers, 
 134 oz. butter, 1 tablespoonful flour, pepper and 
 salt, yolks of 2 eggs, juice of a lemon. 
 
 Boil 2 small cauliflowers; when done, pick 
 them out into sprigs and arrange them, heads 
 downward, in a pudding basin, which must have 
 been made quite hot; press them in gently, then 
 turn them out dexterously on a dish, and pour 
 over them the following sauce, boiling hot: Melt 
 134 oz. butter in a saucepan, mix with it a table- 
 spoonful of flour, and then add 34 pint boiling 
 water; stir till it thickens; add salt and white 
 pepper to taste; then take the saucepan off the 
 fire, and stir in the yolks of 2 eggs beaten up 
 with the juice of a lemon and strained. 
 
 Dutch Sauce — Three tablespoonfuls vinegar, 
 1 lb. butter, yolks of 2 eggs, pepper and salt. 
 
 Put 3 tablespoonfuls vinegar in a saucepan, 
 and reduce it on the fire to a third; add 34 lb. but- 
 ter and the yolks of 2 eggs. Place the saucepan 
 on a slow fire, stir the contents continuously, and 
 as fast as the butter melts add more, until 1 lb. is 
 used. If the sauce becomes too thick at any 
 time during the process, add a tablespoonful of 
 cold water and continue stirring. Then put in 
 pepper and salt to taste, and take great care not 
 to let the sauce boil. When it is made — that is, 
 when all the butter is used and the sauce is of 
 the proper thickness — put the saucepan contain- 
 ing it into another filled with warm (not boiling) 
 water until the time of serving. 
 
 Sweet Sauce — One tablespoonful flour, sugar 
 or molasses, 1 oz. butter, 1 tablespoonful lemon 
 juice. 
 
 Mix a tablespoonful of flour quite smooth in 
 4 tablespoonfuls water, then stir into it 34 pint 
 boiling water, sugar or molasses to taste; stir over 
 the fire until the sauce boils, when, if allowed, an 
 ounce of butter may be added, with a tablespoon- 
 
 ful of lemon juice. When sweetened with sugar, a 
 little nutmeg or ground cinnamon may be used 
 instead of lemon juice, if preferred. A table- 
 spoonful of raspberry jam or any fruit syrup 
 may be used to flavor the sauce, and is generally 
 much liked. 
 
 Mayonnaise Dressing — Yolks of 2 hard- 
 boiled eggs, mustard, vinegar, olive oil or butter. 
 
 Take the yolks of 2 hard-boiled eggs and mash 
 smooth with 34 teaspoonful mustard and 2 table- 
 spoonfuls olive oil; then add slowly 34 teacup 
 vinegar; if olive oil is not liked, melted butter 
 may be used instead. 
 
 Poor Man’s Sauce — A good-sized onion, but- 
 ter, 34 pint common stock or water, vinegar, 
 parsley, pepper and salt, flour. 
 
 Mince a good-sized onion, not too finely, put 
 it into a saucepan with a piece of butter equal 
 to it in bulk. Fry till the onion assumes a light 
 brown color, add 34 pint common stock or water 
 and a small quantity of vinegar, pepper and 
 salt to taste, and some minced parsley; then stir 
 the sauce into another saucepan, in which a 
 tablespoonful of flour and a small piece of 
 butter have been mixed, over the fire. Let the 
 sauce boil up, and it is ready. 
 
 A Cheap Brown Sauce — One pint brown 
 stock, 134 oz. flour, 2 oz. butter, 4 mushrooms, 
 salt and pepper. 
 
 Put the butter into a stewpan and put it on 
 the fire to melt; wash the mushrooms in cold 
 water, cut off the stalks and peel them; when the 
 butter is melted stir in the flour and mix to a 
 smooth paste; then add the stock and mush- 
 rooms, and stir the sauce smoothly until it boils 
 and thickens; then remove the stewpan to the 
 back of the stove and let it simmer gently for 8 
 or 10 minutes; season with pepper and salt; be 
 careful to skim off the butter as it rises to the 
 top of the sauce. Should the sauce be not 
 brown enough, a teaspoonful of caramel might 
 be stirred into it; strain and serve. 
 
 Onion Sauce (Brown) — Two oz. butter, ra- 
 ther more than 34 pint °f rich gravy, 6 large 
 onions, pepper and salt. 
 
 Put into your stewpan the onions, sliced, fry 
 them of a light brown color, with 2 oz. of butter; 
 keep them stirred well to prevent them turning 
 black; as soon as they are of a nice color, pour 
 over the gravy, and simmer gently until tender; 
 skim off all fat, add seasoning and rub the whole 
 through a sieve; then put in a saucepan, and 
 when it boils, serve. 
 
 Tomato Sauce — Ten lbs. ripe tomatoes, 1 
 pint best brown vinegar, 2 oz. salt, 34 oz. cloves, 
 1 oz. allspice, 34 lb. white sugar, 1 oz. garlic, 34 
 oz. black pepper, 34 oz - cayenne pepper. 
 
 Wipe the tomatoes clean, and boil or bake till 
 soft; then strain and rub through a sieve that 
 will retain the seeds and skins. Boil the juice for 
 an hour, then add the above ingredients (all the 
 spices must be ground). Boil all together for 
 a sufficient time, which may be known by the 
 absence of any watery particle, and by the whole 
 becoming a smooth mass; 5 hours will generally 
 
25G 
 
 HOUSEKEEPING AND COOKERY 
 
 suffice. Bottle without straining into perfectly 
 dry bottles, and cork securely when cold. The 
 garlic must be peeled. The proportions of spice 
 may be varied according to taste. 
 
 Oyster Sauce — Oysters, butter, flour, milk, 
 blade of mace, bay leaf, pepper and salt, cayenne, 
 a few drops of lemon juice. 
 
 Parboil the oysters in their own liquor, beard 
 them, and reserve all the liquor. Melt a piece of 
 butter in a saucepan, add a little flour, the oyster 
 liquor, and enough milk to make as much sauce 
 as is wanted. Put in a blade of mace and a bay 
 leaf tied together, pepper and salt to taste, and 
 the least bit of cayenne. Let the sauce boil, add 
 the oysters, and as soon as they are quite hot re- 
 move the mace and bay leaf, stir in a few drops 
 of lemon juice, and serve. 
 
 Worcester Sauce— Two tablespoonfuls Indian 
 soy, 2 ditto walnut catsup, 1 dessertspoonful of 
 salt, 1 teaspoonful cayenne pepper, 1 nutmeg 
 (sliced thin), 1 doz. cloves, 34 oz - root gi n g er 
 pounded, a little lemon peel, a small head of 
 garlic divided into cloves, 1 pint vinegar, 3 oz. 
 lump sugar. 
 
 Dissolve the sugar in a little of the vinegar 
 over the fire, add the other ingredients; put all 
 into a wide-necked bottle. It should stand for 
 a month before using, and is better if shaken 
 every day. At the end of the month pour off 
 clear into bottles. 
 
 Chestnut Sauce — Remove the outer shell 
 from some fine chestnuts, scald them in boiling 
 water, and remove the inner skin. Stew them in 
 good white stock till quite tender, drain, and 
 while hot press them through a sieve. Put the 
 pulp into a saucepan, add a small piece of butter, 
 a little sugar, pepper and salt. Stir over the fire 
 till quite hot, but do not let it boil, and serve. 
 
 Mushroom Sauce — Remove the stalks and 
 gritty part from 34 pint of mushrooms; wash,*" 
 drain, and put them into 34 pint of well-flavored 
 gravy, simmer them till quite tender, drain them, 
 and keep them hot. Melt 1 oz. butter in a 
 saucepan, add to it 1 oz. flour, stir over the 
 fire till brown; pour in the gravy, stirring till it 
 boils. Arrange the mushrooms in the center of 
 the dish, the cutlets round them, and pour the 
 sauce over. 
 
 Chile Sauce — One bu. ripe tomatoes, 2 doz. 
 large onions; chop very fine and boil 1 hour; 
 then add 1 pint salt, 234 quarts vinegar, 5 red 
 peppers chopped fine, 2 tablespoonfuls each of 
 ground ginger and cinnamon, and 1 each of 
 cloves and nutmeg. Boil steadily for about 2 
 hours; bottle and seal tightly. 
 
 Bread Sauce (for Poultry or Came)— Gib- 
 lets, % lb. stale bread, 1 onion, 10 whole pep- 
 pers, 1 blade mace, salt, 2 tablespoonfuls cream. 
 
 Put the giblets into 1 pint water, add the 
 onion, pepper, mace, salt. Allow it to simmer 
 for 1 hour, then strain the liquor over the bread 
 crumbs. Cover the stewpan and let it stand on 
 the stove for 1 hour (do not allow it to boil), 
 then beat the sauce up with a fork until it is nice 
 
 and smooth. Allow it to boil 5 minutes, stirring 
 well until it is thick, then add cream and serve 
 hot. 
 
 Caper Sauce — Two oz. butter, 1 tablespoonful 
 flour, 1 pint stock, pepper and salt, Worcester 
 sauce, capers. 
 
 Put 2 oz. butter and 1 tablespoonful flour into 
 a saucepan; stir the mixture on the fire until it 
 acquires a brown color; add rather less than 1 
 pint boiling stock, free from fat; season with 
 pepper, salt and a little Worcester sauce. When 
 the sauce boils throw in plenty of capers; let it 
 boil once more, and it is ready. 
 
 Sauce Hollaudaise — Take a scant 34 cup 
 good butter. Beat the butter to a cream and 
 add the yolks of 3 eggs, beating them into the 
 butter with the juice of 34 lemon. Add 1 sliced 
 onion, 6 peppercorns and 1 bay leaf. Set the 
 bowl containing the sauce in a basin of boiling 
 water and stir it continually for a few moments. 
 Then add a little boiling stock with a little 
 grated nutmeg and 1 teaspoonful of salt. Con- 
 tinue stirring it for about 5 minutes longer, 
 when it should be of the consistency of a custard 
 and perfectly smooth. Strain it through a sieve, 
 add 1 teaspoonful butter and serve. 
 
 Mint Sauce — Chop 1 bunch fresh mint fine, 
 mix with 1 tablespoonful sugar, a pinch of salt 
 and pepper, rub well together, and add 34 cup 
 vinegar, with a squeeze of lemon juice. 
 
 STOCKS. 
 
 Common Stock — Take all the bones of joints, 
 etc., that are available, carcasses and bones of 
 poultry and game (not high), chop them all into 
 convenient pieces and put them into a saucepan 
 together with any scraps of meat, cooked or un- 
 cooked, resulting from remnants, the trimming 
 of cutlets, etc. Add a couple of carrots, 1 onion, 
 1 bunch parsley, 1 bay leaf, a small sprig thyme, 
 and 1 marjoram; salt to taste, a small quantity 
 of white pepper and allspice mixed, and 2 or 3 
 cloves. Fill the saucepan with cold water until 
 it covers the contents by 1 inch, and set it on 
 the fire to boil slowly for about 4 hours; strain 
 the liquor through a cloth into a basin and when 
 cold, the Cake of fat on the top being removed, 
 the stock will be fit for use. 
 
 Gravy stock — Place a layer of slices of onion 
 in a saucepan holding 1 gnl., over this a layer of 
 fat bacon, and over all about 2 lbs. shin of beef 
 chopped in small pieces; 1 pint common stock, 
 or even water, being poured on the whole, set the 
 saucepan on the fire for 1 hour, until the liquor 
 is almost evaporated — what is called reduced to 
 a “glaze” — then add sufficient cold common 
 stock or cold water to cover contents of the 
 saucepan, and 2 or 3 carrots cut in slices, 1 leek, 
 1 head celery (when in season), or some celery 
 seed, 1 handful parsley, 34 clove garlic, 1 sprig 
 marjoram and 1 of thyme, 1 bay leaf, 4 or 5 
 cloves, white pepper and salt to taste. After 
 boiling for about 3 hours strain off the liquor, 
 and, being absolutely freed from fat, it is ready 
 for use. 
 
HOUSEKEEPING AND COOKERY 
 
 257 
 
 Yeal Stock — Toss a couple of onions, sliced, 
 and 1 lb. lean veal cut in pieces in a saucepan 
 with some butter until they assume a light color, 
 then add 34 lb. ham chopped up small, and 
 moisten with 1 pint common stock cold and per- 
 fectly free from fat. Let the liquor reduce 
 almost to a “glaze” — then add 2 quarts cold 
 common stock, 1 knuckle veal, or 2 calves’ feet, 
 a couple of carrots, head of celery, parsley, bay 
 leaf, thyme, mace, pepper and salt, all in due 
 proportion. After boiling 2 or 3 hours, strain 
 free from fat. 
 
 VEGETABLES. 
 
 V EGETABLES should be carefully cleaned 
 from insects, and nicely washed. Boil in 
 plenty of water, and drain the moment 
 they are done enough. If overboiled, they lose 
 their beauty and crispness. To dress them with 
 meat is wrong, except carrots with boiled beef. 
 
 To boil vegetables green, be sure the water 
 boils when you put them in. Make them boil 
 very fast. Don’t cover, but watch them ; and if 
 the water has not slackened, you may be sure 
 they are done when they begin to sink. Then 
 take them out immediately. Hard water, especi- 
 ally if chalybeate, spoils the color. To boil 
 green in hard water, put a teaspoonful of salt 
 or wormwood into the water when it boils, 
 before the vegetables are put in. 
 
 Vegetable Marrow (to Boil or Stew)— This 
 excellent vegetable may be boiled as asparagus. 
 When boiled, divide it lengthwise into two, and 
 serve it on toast accompanied by melted butter; 
 or when nearly boiled, divide it as above, and 
 stew gently in gravy. Care should be taken to 
 choose young ones not exceeding 6 in. in length. 
 
 Spinach — Wash and pick your spinach very 
 carefully; drop into boiling water and cook 15 
 minutes. Drain thoroughly through a colander, 
 then chop quite fine. Return to the stove, add 1 
 tablespoonful of butter, pepper and salt to taste; 
 put in a vegetable dish and garnish with hard- 
 boiled eggs. 
 
 To Stew Celery — Wash, cut into neat slices, 
 removing the green parts. Plunge into sufficient 
 boiling water to cover it, adding salt in the pro- 
 portion of a dessertspoonful to 2 qts. of water. 
 Stew until tender, serve in a dish with white 
 sauce over. The celery may be stewed in stock 
 if preferred. 
 
 How to Serve Potatoes— A great deal of ignor- 
 ance is often shown by excellent housekeepers in 
 putting potatoes on the table. The usual prac- 
 tice of bringing them up in a porcelain or deep 
 dish, with a close-fitting cover, would utterly de- 
 stroy the best potatoes in ten minutes, however 
 carefully cooked. They should be placed in a 
 wooden dish, or served in a porcelain dish with 
 towels above and below to absorb the moisture. 
 
 Potatoes (Stuffed) — Five medium-sized po- 
 tatoes, oz. butter, 1 tablespoonful grated 
 cheese, pepper, salt, and yolk of 1 egg. 
 
 Bake the potatoes in their skins, and when 
 done cut off a small slice from one end, scoop out 
 the inside, and rub through a wire sieve. Add 
 to it 34 an oz * butter, 1 tablespoonful grated 
 cheese, pepper, salt, and the yolk of an egg. 
 Mix well, refill the skins, fit on the slices which 
 were cut off, and put into the oven again for 10 
 minutes before serving. 
 
 Lyonnaise Potatoes — Into a saucepan put a 
 large lump of butter and a small onion finely 
 chopped, and when the onion is fried to an am- 
 ber color, throw in slices of cold boiled potatoes, 
 which must be thoroughly stirred u ti til they are 
 turning brown; at this moment put in a spoon- 
 ful of finely chopped parsley, and as soon as it 
 is cooked, drain through a colander, so that the 
 potatoes retain the moisture of the batter, and 
 many particles of parsley. 
 
 Potatoes (Sautees au Beurre) — Cut with a 
 vegetable cutter into small balls about the size of 
 a marble; put them in a stewpan with plenty of 
 butter and a good sprinkling of salt; keep the 
 saucepan covered, and shake it occasionally un- 
 til they are quite done, which will be in about an 
 hour. 
 
 Savory Potatoes — Peel as many potatoes as 
 you require. Put them in a pie-dish with a good- 
 sized onion chopped fine, 34 teaspoonful of 
 dried sage powdered, 2 oz. butter and 2 table- 
 spoonfuls olive oil, and enough water to cover 
 the bottom of the dish. Pepper and salt to 
 taste, and bake in a slow oven. 
 
 Saratoga Potatoes — Saratoga chips are pre- 
 pared in thin, paper-like slices (a slaw-cutter is 
 required for this), and crisped, but not burned, 
 in hot fat. The secret of preparing them prop- 
 erly lies in cutting them first in the thinnest 
 slices possible, and soaking them for at least 1 
 hour in cold salt water. The last process draws 
 the starch out of the potato, and is positively 
 necessary to success. Before frying, each piece 
 must be thoroughly dried on a towel. When 
 taken out of the fat they may be drained on a 
 sieve a moment in a very hot oven or over the 
 stove, then cooled quickly in a draft. 
 
 Potatoes (Yirginia Style)— Slice as for Sara- 
 toga potatoes, but thicker, soak in cold water, 
 drain, and fry in covered pan with 2 or 3 spoon- 
 fuls of suet, turning brown before they are put 
 in. Salt and pepper thickly while cooking at 
 leisure. 
 
 Potato Pancakes — Grate 8 large potatoes in a 
 porcelain bowl, add 4 eggs, not beaten, 1 teacup 
 flour, 34 cup milk and 1 even teaspoonful bak- 
 ing-powder; stir all lightly together, taking care 
 not to beat the eggs up too much. Fry the same 
 as ordinary pancakes, but longer, to cook thor- 
 oughly. 
 
 Potatoes (a la Creme) — Slice the potatoes as 
 for frying and soak in cold water 34 hour. Par- 
 boil in a frying-pan, pour the water off and let 
 them stand on the fire uncovered till the steam 
 
258 
 
 HOUSEKEEPING AND COOKERY 
 
 is driven off; brown 1 spoonful of butter or fat 
 and pour over them a minute after; then cover 
 the potatoes with milk, in which they should 
 boil till done. Salt and pepper while cooking 
 and watch lest they burn. There should be just 
 milk enough when done for a creamy gravy, 
 thickened by the starch of the potatoes. 
 
 Fried Potatoes — American fried potatoes are 
 boiled first and sliced cold to fry. They need a 
 large frying-pan, or are best cooked on a grid- 
 dle which has surface enough to let each piece 
 lie next to the fire. Slice them 34 inch thick so 
 as not to break in turning. Salt and pepper, 
 and when the large spoonful of fat is turning 
 brown in the hot pan lay them in, brown quickly 
 and turn with a broad griddle-cake turner. 
 
 Potatoes of secondary quality are best pared 
 and sliced raw and fried. The heat of boiling 
 fat, which is stronger than that of boiling water, 
 drives the water out of them. Small, deep kettles 
 are sold for frying, and the lard is kept in them 
 and used many times over. 
 
 Potato Balls — Four large, mealy potatoes, 
 cold; mash them in a pan with 2 tablespoonfuls 
 of melted butter, a pinch of salt, a little pepper, 
 1 tablespoonful of cream and the beaten yolk of 
 1 egg; rub it together for about 5 minutes, or 
 until very smooth; shape the mixture into balls 
 about the size of a walnut or small rolls, dip 
 them into an egg well beaten and then into the 
 finest sifted bread crumbs; fry them in boiling 
 lard. 
 
 Potato Croquettes — Boil 1 dozen potatoes, 
 strain and mash well; add 2 yolks of eggs, beat 
 well and season. When cold, mould in the shape 
 of long corks and dip each piece into beaten 
 eggs; then roll in crumbs and fry a golden 
 brown. 
 
 Scalloped Potatoes — Cut 4 good-sized boiled 
 or steamed potatoes into dice; put 2 tablespoon- 
 fuls of butter in a frying-pan, and, when melted, 
 add 2 tablespoonfuls of flour; mix until smooth; 
 then add 1 pint of milk, and stir continually 
 until it boils; add a teaspoonful of salt and 3 
 dashes of black pepper; take from the fire. Put 
 a layer of this sauce in the bottom of a baking- 
 dish, then a layer of potatoes, then another layer 
 of sauce, and so on until all is used, having the 
 last layer sauce; sprinkle the top lightly with 
 bread crumbs and put in the oven for 15 minutes 
 to brown. Serve in the dish in which it was 
 baked. 
 
 Cabbage (a la Cauliflower)— Cut the cabbage 
 fine as for slaw; put it into a stewpan, cover 
 with water and keep closely covered; when 
 tender, drain off the water, put in a small piece 
 of butter with a little salt, 34 cup cream, or 1 cup 
 milk. Leave on the stove a few minutes before 
 serving. 
 
 Farci (or Stuffed Cabbage)— Veal stuffing, 
 slices of sausage meat, gravy. 
 
 Cook the cabbage in salt and water sufficiently 
 to open the leaves, and insert between them 
 layers of ordinary veal stuffing and slices of 
 sausage meat; then tie it securely round with 
 
 thread to prevent the meat falling out. Replace 
 in the stewpan and cook briskly at first, then 
 simmer till completely tender. Serve in the 
 same manner as ragout — that is to say, with a 
 little gravy poured over the whole. 
 
 Cabbage for Roast Meats — Take a medium- 
 sized head of well-bleached cabbage and chop 
 very fine. Put in a stew-kettle with just enough 
 water to cook it tender, which will depend some- 
 what upon the strength of the fire. Add salt to 
 taste, and when it is cooked, if any water remains 
 in the kettle, drain it off; then add a lump of 
 butter the size of a small egg, a little white pep- 
 per and enough milk to just about cover the 
 cabbage. This is a very delicate way of prepar- 
 ing this vegetable, and it goes nicely with roast 
 meats. 
 
 Stuffed Cucumbers — Boil large, firm cucum- 
 bers until tender, scoop out the seeds and in 
 their place put a filling made of fine bread 
 crumbs, well-seasoned, and a little minced ham 
 or veal. Fasten the cucumbers together with 
 tapes and put in a baking-pan with a large cup- 
 ful of water and a good-sized piece of butter; 
 baste frequently and bake )4 hour. A delicate 
 and delicious dish. 
 
 Aux Po mines — One red cabbage, 3 or 4 mod- 
 erate-sized apples, butter, salt, pepper, walnut, 
 cloves, vinegar, red currant jelly, flour. 
 
 Put a red cabbage into a saucepan, having 
 previously washed it well; just cover it with 
 water; peel, halve and core 3 or 4 moderate-sized 
 apples and add them to the cabbage with a piece 
 of butter about the size of a walnut, salt, pepper 
 and 3 or 4 cloves. Cook very gently over a slow 
 fire for 3 hours. When ready to be served, add 1 
 dessertspoonful of vinegar, the same quantity of 
 red currant jelly, and sufficient flour to thicken 
 the sauce; pour over and send to table. 
 
 Tomatoes (Baked)— Half dozen tomatoes, 
 bread crumbs, pepper, salt and butter. 
 
 Cut 34 dozen tomatoes in halves, remove the 
 pips, and fill the insides with a mixture of bread 
 crumbs, pepper and salt in due proportions; 
 place a small piece of butter on each half tomato 
 and lay them close together in a well-buttered 
 tin; bake in a slow oven about 34 hour and serve. 
 They may be eaten hot or cold. 
 
 Tomatoes (Stuffed)— Tomatoes, shallot, but- 
 ter, bread crumbs, ham, parsley, sweet herbs, 
 pepper, salt and toast. 
 
 Dip some tomatoes in hot water, peel them, 
 cut them in halves and remove the pips; rub a 
 baking-sheet with shallot, butter it well, and lay 
 the tomatoes in it, filling each half with the fol- 
 lowing composition: Two parts bread crumbs, 
 
 1 part ham finely minced, and, according to 
 taste, parsley and sweet herbs also finely minced, 
 and pepper and salt. Put a small piece of butter 
 on each half tomato, and bake them 15 minutes. 
 Have ready some round pieces of buttered toast: 
 on each of these put a half tomato, and serve. 
 
 Tomatoes with Macaroni — Tomatoes, but 
 ter, pepper, salt, bay leaf, thyme, stock or gravy, 
 macaroni. 
 
HOUSEKEEPING AND COOKERY 
 
 259 
 
 Cut up a quantity of tomatoes and remove 
 from each the pips and watery substance; put 
 them into a baucepan with a small piece of but- 
 ter, pepper, salt, a bay leaf, and some thyme; 
 add a few spoonfuls of either stock or gravy; 
 keep stirring on the fire until they are reduced 
 to a pulp, pass them through a hair sieve, and 
 dress the macaroni with this sauce and plenty of 
 Parmesan cheese freshly grated. 
 
 Tomato Fritters — One quart stewed toma- 
 toes, 1 egg, soda, flour, lard. 
 
 Use 1 quart stewed tomatoes, 1 egg, 1 small 
 teaspoonful of soda; stir in flour enough to make 
 a batter like that for griddle cakes. Have some 
 lard very hot on the stove, drop the batter in, a 
 spoonful at a time, and fry. 
 
 Tomatoes (Broiled) — Large, fresh tomatoes, 
 butter, pepper, salt, sugar, an eggspoonful of 
 made mustard. 
 
 In buying tomatoes for broiling, be careful to 
 select large and fresh ones. Do not pare them. 
 Slice in pieces about )4 inch thick and broil 
 them for a few minutes upon a gridiron; while 
 they are broiling, prepare some hot butter in a 
 cup, seasoning with pepper, salt, an eggspoonful 
 of made mustard and a little sugar; when the 
 tomatoes are finished, dip each piece into this, 
 and then dish (the dish must be hot). If any of 
 the seasoning remains, heat to the point of boil- 
 ing and pour over the dish; serve immediately. 
 This is a very nice dish if cooked well. 
 
 Onions (Boiled) — Skin them thoroughly. 
 Put them to boil; when they have boiled a few 
 minutes, pour off the water and add clean, cold 
 water, and then set them to boil again. Pour 
 this away and add more cold water, when they 
 may boil till done. This will make them white 
 and clear and very mild in flavor. After they 
 are done, pour off all the water and dress with a 
 little cream, salt and pepper to taste. 
 
 Spanish Onions (a la Grecque) — Peel off the 
 very outer skins and cut off the pointed ends; 
 put the onions in a deep dish, and put a piece of 
 butter and a little salt and pepper on the place 
 where the point has been cut off, cover with a 
 plate or dish, and let them bake for not less than 
 3 hours. They will throw out a delicious gravy. 
 
 Peas and Carrots— Take 5 or 6 good-sized 
 carrots, scrape, cut into small dice and soak for 
 1 hour in cold water, then boil for 1)4 hours 
 in three times enough water to cover them, 
 with salt to season well. When thoroughly 
 cooked, drain off the water and add 1 can of 
 peas, well drained, and 1 cup of milk, and place 
 on the stove again. Mix a heaping teaspoonful 
 flour with a good heaping teaspoonful butter, 
 and add when the milk boils up. Cook for a few 
 moments, adding salt to taste, and a good shake 
 of pepper. 
 
 Onions (Stuffed) — Very large Spanish onions, 
 cold fat pork or bacon, bread crumbs, pepper, 
 salt, mace, cream, 1 egg, butter, juice of )4 
 lemon, browned flour, milk. 
 
 Wash and skin the onions. Lay in cold water 
 1 hour. Parboil in boiling water % hour. Drain, 
 
 and while hot extract their hearts, taking care 
 not to break the outside layers. Chop the inside 
 thus obtained very fine, with a little cold fat 
 pork or bacon. Add bread crumbs, pepper, salt, 
 mace, and wet with 1 or 2 spoonfuls cream or 
 milk. Bind with 1 well-beaten egg, and work 
 into a smooth paste. Stuff the onions with this; 
 put into a dripping-pan with a very little hot 
 water, and simmer in the oven for 1 hour, bast- 
 ing often with butter melted. When done, take 
 the onions up carefully, and arrange the open 
 ends upwards in a vegetable dish. Add to the 
 gravy in the dripping-pan the juice of )4 lemon, 
 4 tablespoonfuls cream or milk, and a little 
 browned flour wet with cold milk. Boil up once, 
 and pour over the onions. 
 
 Mushrooms — The cook should be well ac- 
 quainted with the different sort of things called 
 by this name by ignorant people, as the deaths 
 of many persons have been caused by carelessly 
 using the poisonous kinds. The eatable mush- 
 rooms first appear very small and of a round 
 form on a very small stalk. They grow very 
 fast, and the upper part and stalk are white. As 
 the size increases the under part gradually opens 
 and shows a fringy fur of a very fine salmon 
 color, which continues more or less till the mush- 
 room has been picked, when it turns to a brown. 
 The skin can be more easily peeled from the real 
 mushroom than the poisonous kind. A good 
 test is to sprinkle a little salt on the spongy part 
 or gills of the sample to be tried; if they turn 
 black they are wholesome, if yellow they are 
 poisonous. Give the salt a little time to act be- 
 fore you decide as to their quality. 
 
 Mushrooms (Stewed) — Gather those that 
 have red gills; cut off that part of the stem 
 which grew in the earth; wash, and take the skin 
 from the top; put them in a stewpan with some 
 salt; stew them till tender; thicken with 1 spoon- 
 ful butter and browned flour. 
 
 Mushrooms (Broiled) •— Prepare them as 
 directed for stewing. Broil them on a griddle; 
 and when done, sprinkle salt and pepper on the 
 gills, and put a little butter on them. 
 
 Mushrooms (Baked) — Pare the top and cut 
 off part of the stalk, wipe them carefully with a 
 piece of flannel or cloth and a little fine salt. 
 Then put them into a baking-dish and put a 
 piece of butter an each mushroom. Sprinkle 
 with pepper to taste and bake for 20 minutes or 
 )4 hour. When done serve on a hot dish with 
 the gravy poured over the mushrooms. 
 
 Mushrooms (a la Creme) — Cut the mush- 
 rooms in pieces, and toss them over a brisk fire 
 in butter seasoned with salt, a very little nut- 
 meg, and 1 bunch herbs. When they are done 
 enough, and the butter nearly all wasted away, 
 take out the herbs, add the yolk of 1 egg beaten 
 up in some good cream; make very hot and 
 serve. 
 
 Parsnips — Boil, mash, season with butter, 
 pepper and salt, make into little cakes: roll in 
 flour and brown in hot lard. 
 
260 
 
 HOUSEKEEPING AND COOKERY 
 
 Parsnips (American Fashion) — Scrape and 
 boil some parsnips, then cut each lengthwise in 
 four, and fry them very brown, and dish in pairs. 
 
 Parsnips (Buttered) — Boil the parsnips ten- 
 der and scrape; slice lengthwise. Put 3 table- 
 spoonfuls butter into a saucepan, with pepper, 
 salt, and a little chopped parsley. When heated 
 put in the parsnips. Shake and turn until mix- 
 ture boils, then lay the parsnips in order upon a 
 dish, and pour the butter over them and serve. 
 
 Parsnips (Fricasseed) — Scrape them, boil in 
 milk till they are soft; then cut them lengthwise 
 into pieces 2 or 3 inches long, and simmer in a 
 white sauce, made of 2 spoonfuls broth, 1 piece 
 mace, 34 cupful cream, a piece of butter, and 
 some flour, pepper and salt. 
 
 Cucumbers (to Dress) — Pare and cut the 
 cucumbers into slices as thin as a wafer (it is 
 better to commence at the thick end). Place in 
 a glass dish; sprinkle with salt and pepper and 
 pour over it 34 teacupful vinegar and 3 table- 
 spoonfuls salad oil. This is a nice accompani- 
 ment to boiled salmon, and is useful in concoct- 
 ing a salad. It is also an excellent garnish for 
 lobster salad. 
 
 Cucumbers (Stewed) — Three large cucum- 
 bers, a little butter, 34 pint brown gravy, a little 
 flour. 
 
 Cut the cucumbers lengthwise, removing the 
 seeds. Have the pieces a convenient size for 
 the dish they are served in. Plunge them into 
 boiling water with a little salt. Allow it to sim- 
 mer for 5 minutes. Put the gravy into another 
 saucepan, and when the cucumbers are done, re- 
 move from the water and place in the gravy, and 
 allow to boil until they are tender. If there 
 should be a bitter taste, add 1 teaspoonful granu- 
 lated sugar. Dish carefully, skim the sauce, and 
 pour over the cucumbers. 
 
 Cucumbers (Fried) — Pare cucumbers, cut in 
 slices, press the slices upon a dry clean cloth; 
 dredge with flour; have ready a pan of boiling 
 oil or butter, put the slices into it, and keep 
 turning them until they are brown; remove them 
 from pan and lay upon a sieve to drain. Serve 
 on a hot dish. 
 
 Lima Beans — One qt. of Lima beans, wash 
 and soak them over night in cold water; simmer 
 over a slow fire 4 hours; then add salt, pepper, 
 butter (the size of an egg), and 1 qt. of sweet 
 milk; boil for 34 hour. 
 
 Lima and Butter Beans — Shell and place in 
 cold water, allowing them to remain in the water 
 hour; then put into boiling water with a 
 little salt and cook until tender; drain, and but- 
 ter and pepper. 
 
 French Beans — Top, tail and string the beans 
 carefully; cut in pieces about an inch long; lay 
 in cold salt water for a quarter of an hour; drain, 
 plunge into saucepan of boiling water and boil 
 until tender; drain in a colander; dish with 
 lump of of butter stirred in. 
 
 Turnips (Boiled) — Pare and cut in pieces; 
 put them into boiling water well salted, and boil 
 
 until tender; drain thoroughly and then mash 
 and add a piece of butter, pepper and salt to 
 taste, and a small teaspoonful of sugar; stir till 
 they are thoroughly mixed, and serve hot. 
 
 Turnips (German Recipe) — Six large tur- 
 nips, 3 oz. butter, 34 pint weak stock, 1 table- 
 spoonful flour, pepper and salt. 
 
 Heat the butter in a stewpan, pare and cut the 
 turnips into pieces the size of dice and season 
 with pepper and salt; then place in the hot but- 
 ter, toss over the fire for 5 minutes, add the stock 
 and simmer gently until the turnips are tender. 
 Brown the flour with a little butter; add this to 
 the turnips and simmer 5 minutes. Boiled mut- 
 ton may be served with this dish. 
 
 Turnips (a la Creme) — Small new turnips; 
 peel and boil in salted water; drain thoroughly. 
 Melt 1 oz. butter in a saucepan, add to it a des- 
 sertspoonful of flour, pepper, salt, grated nut- 
 meg, and a small quantity of milk or cream; put 
 in the turnips; simmer gently a few minutes, 
 and serve. 
 
 Turnips (a la Maitre) — Boil some small 
 new turnips as in the preceding recipe; drain 
 them thoroughly, and melt some butter in the 
 saucepan; put the turnips in, give them a toss 
 or two, add a little chopped parsley, pepper and 
 salt, a sqeeeze of lemon juice, and serve. 
 
 Carrots (to Boil) — Place upon the stove two 
 quarts of warm water with a tablespoonful of 
 salt; bring to a boil; wash and scrape six young 
 carrots, remove any black specks, cut in halves, 
 plunge into the boiling water, and boil until ten- 
 der; drain, and serve upon a hot dish. 
 
 Carrots (Stewed) — Wash and scrape the car- 
 rots; split the largest. Then whiten them in hot 
 water, and drain them on a sieve; then boil them 
 in weak broth, with salt; then put some butter 
 in a saucepan, with a dessertspoonful of flour; 
 stir it and brown it. Add the carrots to it, broth 
 and pepper. Stir, and let all simmer together. 
 
 Salsify (Boiled) — Scrape the roots, cut them 
 in short lengths, and throw them into vinegar and 
 water as they are being done. Boil them till 
 tender in salted water, drain them, toss them 
 into a saucepan with a piece of butter, a little 
 lemon juice, and some minced parsley, add salt 
 and serve. 
 
 Egg Plant (Baked) — Parboil 15 minutes. 
 Then make a triangular cut in the top; remove 
 the piece and take out the seeds. Let it lie for 
 an hour in water, to which a tablespoonful of 
 salt has been added. Make a stuffing of one cup 
 of crumbs, two ounces of salt pork, and an onion 
 chopped fine, 1 teaspoonful salt, 34 teaspoonful 
 pepper and nutmeg mixed; wet with half a cup 
 of boiling water or stock, and fill the egg plant, 
 tying a string around it to keep the piece in 
 place. Bake an hour, basting often with a spoon- 
 ful of butter in a cup of water. 
 
 Hotch-Potch — Put a pint of peas into a 
 stewpan with a quart of water, and boil them 
 until they will pulp through a sieve; then take 
 the lean end of a loin of mutton, cut into small 
 
HOUSEKEEPING AND COOKERY 
 
 261 
 
 pieces and put it into a stewpan with a gallon of 
 water, the carrots and turnips cut into small 
 pieces, and a seasoning of pepper and salt; boil 
 it until all the vegetables are quite tender, put 
 in the pulped peas and a head of celery (or let- 
 tuce) and one onion, sliced; let it boil 16 min- 
 utes and serve. 
 
 Green Corn (Stewed) — Having cut the corn 
 from the cob, put into boiling water and allow 
 to stew 34 hour; remove nearly all the water and 
 cover with milk, and allow to stew until tender; 
 before dishing, roll some pieces of butter in flour 
 and mix with the corn, adding a little pepper 
 and salt; give one boil and serve. 
 
 Green Corn (Boiled) — Strip off all the outer 
 husks, allowing the innermost to remain; remove 
 tha silk and re-cover the ear with the remaining 
 husk, secure with a piece of thread, plunge into 
 boiling salted water, and boil 34 hour. Cut off 
 stalk 8 and dish upon a napkin. 
 
 Green Corn (Roasted) — Open the husks, 
 remove the silk, close the husks closely, and 
 roast in the ashes of a wood fire until tender; 
 serve with butter, pepper and salt. This is fre- 
 quently eaten in camp. 
 
 Summer Squash — Pare the outer rind, re- 
 move the seeds, quarter, and lay in ice water 10 
 minutes; put into boiling water, a little salt, and 
 cook until tender; press all the water from them. 
 Mash smooth, season with butter and pepper 
 and serve not. 
 
 Winter Squash — Proceed as above, allowing 
 more time to cook; before putting into the boil- 
 ing water, allow it to soak in cold water 3 hours. 
 
 Cauliflower (Boiled) — Wash in 2 or 3 waters. 
 Cut off the end of stalk and outer leaves, allow 
 to lie in salt and water 5 minutes, plunge into 
 boiling salted water, and boil 15 or 20 minutes; 
 drain and serve hot. 
 
 Cauliflower (Fried) — Pick out all the green 
 leaves from a cauliflower, and cut off the stalk 
 close; put it head downward in a saucepan full 
 of boiling salted water; do not overboil it; drain 
 it on a sieve, pick it out into small sprigs, and 
 place in a deep dish with plenty of vinegar, 
 whole pepper, salt, and a few cloves. When it 
 has lain about an hour in this drain it, dip in 
 batter, and fry in hot lard to a golden color. 
 
 Cauliflower (Scalloped) — Choose a cauli- 
 flower of medium size, boil it 20 minutes; put 
 into a saucepan 1 oz. butter, 34 gill milk, and 1 
 oz. bread crumbs; add cayenne and salt to taste, 
 and stir till the bread has absorbed the milk and 
 butter. Beat an egg and add this to the sauce, 
 but be sure that it does not simmer after the egg 
 has been added. Butter a flat tin dish, take off 
 the fine leaves of the cauliflower and place them 
 all round on it, break up the flower carefully and 
 lay in the center, making it as high as possible; 
 pour the sauce over this, sprinkle a few bread- 
 crumbs on the top, and bake 10 minutes. 
 
 Green Peas (to Keep) — Shell, and put them 
 into a kettle of water when it boils; give them 
 2 or 3 warmings only, and pour them in a col- 
 ander; when the water drains off, turn them out 
 
 on a table covered with cloth, and pour them on 
 another cloth to dry perfectly; then bottle them 
 in wide-mouthed bottles, leaving only room to 
 pour clarified mutton-suet upon them an inch 
 thick, and for the cork. Resin it down, and keep 
 it in the cellar or in the earth. When they are to 
 be used, boil them till tender, with a piece of 
 butter, a spoonful of sugar, and a little mint. 
 
 Green Peas (Stewed) — Put a quart of peas, 
 a lettuce and an onion, both sliced, a piece of 
 butter, pepper, salt, and no more water than 
 hangs round the lettuce from washing; stew them 
 2 hours very gently. When to be served, beat 
 up an egg and stir it in, or a little flour and 
 butter. Some think a teaspoonful of white 
 powdered sugar is an improvement. 
 
 Green Peas (a la Francaise) — Put the 
 required quantity of peas necessary for your 
 dish into a perfectly clean and bright stewpan, 
 with some water and butter in the following pro- 
 portions : For every pint of peas 1 gill water and 
 1 oz. butter. When this is thoroughly amalgam- 
 ated, add a little bouquet, tied together, of 
 parsley, also salt, pepper, and another 34 oz * 
 butter, then 8 or 9 small white onions, and a 
 whole lettuce. Simmer the whole well for an 
 hour, or more if the peas and other vegetables 
 are not completely tender. The time, in fact, 
 must be regulated according to the judgment of 
 the cook. When done, take out the bunch of 
 parsley, the lettuce, and the onions, which are 
 very serviceable for hashes, stews or soups, even 
 when used as above. The peas, when once cook- 
 ing, must not be touched by a spoon or a fork, 
 as it would bruise them and spoil the appearance 
 of the entree, but well tossed constantly to pre- 
 vent them sticking to the stewpan, always kept 
 briskly simmering, but never boiling; otherwise 
 they will harden. 
 
 Baked Beans — Beans should be carefully 
 looked over, thoroughly washed and put to soak 
 over night in about twice their bulk of water. 
 Put them in the kettle soon after brea-kfast the 
 next morning, add about as much water as at 
 first, place them where they will not burn, and 
 let them cook slowly and without stirring until 
 about ten o’clock. Then add half a pound of 
 salt pork thoroughly washed and cut across the 
 rind in small dice. Place the pork on the top of 
 the beans and let it boil for an hour or more. 
 Then lift the meat out, turn the beans and liquor 
 into a baking-pan, press the water down until 
 only the rind is out of the pork, and bake in a 
 slow oven for several hours. 
 
 Asparagus — After scraping the stalks to 
 cleanse them, place them in a vessel of cold 
 water. Tie them up neatly into bundles of about 
 25 heads each, then place them in a saucepan of 
 boiling water, sprinkling a handful of salt over 
 it. When it is boiling remove any scum there 
 may be; the stalks will be tender when they are 
 done; they will take about twenty minutes or 
 half an hour; be careful to take them up the 
 minute they are done; have ready some toast, 
 dip it in the liquor in which the asparagus was 
 boiled; dish upon toast, and serve with a boat of 
 melted butter. 
 
262 
 
 HOUSEKEEPING AND COOKERY 
 
 Asparagus in Ambush — Two bunches of 
 asparagus, 8 stale biscuits (or rolls may be used), 
 4 eggs, about 34 pint of milk, butter the size of 
 an egg, flour, pepper and salt to taste. 
 
 Take the green tops of the two bunches of aspa- 
 ragus, boil them tender and mince finely. While 
 they are boiling, take the biscuits or rolls, divide 
 them, keeping the top half for a cover; place 
 them all in the oven to crisp; make the milk 
 hot, and then pour in the eggs, beaten; stir over 
 the fire until it thickens, then add the butter 
 rolled in flour, and lastly add the asparagus; 
 spread the rolls with this mixture, put on the 
 tops and serve hot. 
 
 Asparagus and Eggs -Twenty-five or 30 
 heads of asparagus, good rich butter, salt and 
 pepper, 5 or 6 eggs. 
 
 Boil the asparagus (after cutting them into 
 pieces of about 34 an inch) for 16 minutes; take 
 a cup of rich butter and put it into a saucepan; 
 drain the asparagus, and put it with the butter; 
 heat them to a boil, seasoning with pepper and 
 salt, and then pour into a buttered baking-tin or 
 dish; break five or six eggs neatly over the sur- 
 face of this, sprinkle with pepper and salt, and 
 put it in the oven until the eggs are set nicely. 
 Serve hot. 
 
 Asparagus Pudding —Green tops of 2 bunches 
 of asparagus, 3 tablespoonfuls of prepared flour, 
 4 or 5 well-beaten eggs, 2 dessertspoonfuls of 
 melted butter, 1 teacup of milk, 1 pinch of soda, 
 pepper and salt to taste. 
 
 Boil the asparagus and when cool chop finely; 
 take the eggs, butter, pepper and salt, and beat 
 them up together, then put in the flour; stir the 
 soda into the milk, and add gradually; lastly put 
 in the asparagus. Put this into a buttered mould 
 with a lid, or if it has no lid tie it down tightly 
 with a floured cloth; boil for two hours. When 
 done, turn out on a dish, and pour melted butter 
 round it. 
 
 Artichokes, with White Sauce — Wash them 
 well, peel and shape them to a uniform size; 
 throw them into boiling salted water, and let 
 them boil fifteen to twenty minutes; drain them 
 at once thoroughly; put them on a dish and serve 
 with the following sauce poured over them: Mix 
 over the fire 134 oz - butter with a tablespoonful 
 of flour; add 34 pint of boiling water, white 
 pepper and salt to taste; stir till the sauce 
 thickens, then take the saucepan off the fire, and 
 stir in the yolks of two eggs, beaten up with 
 the juice of a lemon, and strained. 
 
 Artichokes, with Cream — Prepare and par- 
 boil them as in the preceding recipe; then put 
 them into a saucepan with a due allowance of 
 white sauce, and let them finish cooking in this, 
 adding at the last a small quantity of cream and 
 grated nutmeg. 
 
 Artichokes, with Gravy — Prepare them as 
 above, cutting them to the size of pigeon’s eggs. 
 Parboil them for ten minutes, drain them and 
 toss them in a saucepan with a piece of butter; 
 then add a small quantity of good clear gravy 
 and a dust of pepper. Let them simmer very 
 gently till wanted. 
 
 Artichokes (Mashed) — Salted water, a piece 
 of butter, a little cream, white pepper, nutmeg 
 and salt. 
 
 Wash, peel and boil them in salted water; 
 drain, and pass them through a hair sieve. 
 Squeeze all the water out of the pulp; put it into 
 a saucepan, and work it on the fire, with a piece 
 of butter and a little cream, adding white pepper, 
 nutmeg and salt if necessary. When quite hot 
 and sufficiently dry, serve. 
 
 Artichokes (Fried) — Wash, peel and parboil 
 them whole for ten minutes, then cut them in 
 strips the size of a little finger. Flour them care- 
 fully, and fry in hot lard; or they may be dipped 
 in batter and fried. Serve piled up on a napkin. 
 
 Artichokes (Stewed) — Mince a couple of 
 shallots and fry them in plenty of butter; put in 
 the artichokes parboiled and cut into pieces, 
 moisten with a little stock, season with pepper, 
 salt, and a little lemon juice; lastly add some 
 finely-chopped parsley, and let the whole stew 
 gently till quite done. A small quantity of Par- 
 mesan cheese may be added. 
 
 Artichokes, au Gratin — Wash, peel and boil 
 them whole; cut them in slices the thickness of a 
 cent. Butter a dish previously rubbed with a 
 shallot; arrange the slices on it, strew over them 
 some baked bread-crumbs, seasoned with pepper, 
 salt and a little powdered thyme, add a squeeze 
 of lemon, put a few pieces of butter on the top, 
 and bake for ten or fifteen minutes. 
 
 Pumpkin (Stewed) — Halve, remove the seed, 
 pare and slice neatly. Soak for an hour in cold 
 water; then place in a saucepan of boiling water 
 on the fire. Allow it to stew gently until it falls 
 to pieces. Stir often. Then take it out, drain, 
 squeeze, and rub through a colander, then put it 
 back in the saucepan, adding two dessertspoon- 
 fuls of butter, pepper and salt to taste. Stir 
 quickly, and when nearly boiling dish, adding 
 more pepper if required. 
 
 Pumpkin (Baked) — Cut the pumpkin into 
 quarters; remove seeds, cut into slices length- 
 wise about half an inch thick. Place in a baking- 
 dish suitable for the purpose and arrange in 
 layers about three slices deep. Put a very little 
 water in the bottom of the dish and bake very 
 slowly until done (the water must have evapor- 
 ated). It takes a long time to bake. Butter the 
 slices on both sides and dish. 
 
 SALADS. 
 
 A NY cold vegetable can be made into salad. 
 I wonder that any one eats asparagus 
 hot, it is so good cold. Scrape it thor- 
 oughly, boil till soft (about thirty -five minutes), 
 lay away carefully till cold, then make French 
 or mayonnaise dressing and pour over. 
 
 In making tomato salad scald the tomatoes 
 first, then plunge in cold water, and the skins 
 will come off easily. Set on the ice till cold, 
 slice with a sharp knife, set the slices back 
 upon each other so that each tomato shall re- 
 tain its shape. 
 
HOUSEKEEPING AND COOKERY 
 
 263 
 
 Avoid breaking the lettuce leaves, and see 
 that they are perfectly drained. Arrange the 
 lettuce prettily in a glass dish, and set the veg- 
 etable that accompanies it in the center. Never 
 add the dressing till it comes to the table. 
 
 Sliced bananas or oranges with lettuce and 
 mayonnaise dressing are delicious. The former 
 are, however, a trifle rich for any one whose 
 digestion is only moderately reliable. 
 
 In making cucumber salad, if the cucumbers 
 are quite young, cut up one with the rind on. 
 The peculiar slight bitter taste is very welcome 
 to the palate of an epicure. Cucumbers should 
 always lie in very salt ice water for a while to 
 make them crisp and should not be seasoned 
 until the last minute. Flabby cucumbers are 
 as mean as cold batter-cakes. 
 
 Lettuce Salad (1) — Take 4 or 5 heads of cab- 
 bage lettuce, remove all outside leaves and cut 
 off the stalks close; then cut each head apart into 
 4 or 5 “quarters,” that is, cut through the stalk 
 and then tear the rest. Put 4 tablespoonfuls 
 olive oil into the salad bowl, with 234 table- 
 spoonfuls tarragon vinegar, pepper and salt ac- 
 cording to taste, and beat the mixture with a 
 fork some minutes; then put in the lettuce and 
 keep it turning over swiftly for 5 minutes, adding 
 a small pinch of mint, chopped as finely as pos- 
 sible. 
 
 Lettuce Salad (2) — Wash 2 heads lettuce, dry 
 them thoroughly and break the leaves or cut 
 them into convenient pieces. Put the yolks of 
 2 hard-boiled eggs into a basin with a teaspoon- 
 ful of French mustard, pepper and salt to taste, 
 and a tablespoonful of oil; work the mixture 
 into a smooth paste, and add consecutively 3 
 tables poonfuls of oil, 1 of tarragon and 1 of plain 
 vinegar; then a little chervil, garden cress and 
 tarragon finely chopped. Stir the mixture well, 
 and lastly add the lettuce; turn it or work it 
 well. Garnish the top with hard-boiled eggs. 
 
 Herring Salad — Heat through by turning on 
 the stove 3 well-smoked herring, then tear off the 
 heads and pull the skin away; split, take out the 
 backbones, and cut up into small bits, or to shred 
 them is better. Put in a salad bowl, add 1 small 
 chopped onion, 2 hard boiled chopped eggs, and 
 1 boiled potato; cut fine with a teaspoonful of 
 chopped parsley; season with a teaspoonful of 
 salt, 1 of pepper, 3 tablespoonfuls vinegar and 2 
 of oil. Mix well, and, if you have it, decorate 
 with a boiled beet. 
 
 Potato Salad -Slice 8 cold boiled potatoes; dis- 
 pose between the slices 1 silver-skinned onion cut 
 quite fine; beat together 3 parts oil and 1 part, 
 more or less, according to the strength of it, tar- 
 ragon vinegar, with pepper and salt to taste. 
 Pour this over the potatoes, and strew over all a 
 small quantity of any of the following: Powdered 
 sweet herbs, mint, parsley, chervil, tarragon or 
 capers, or a combination of them all, finely 
 minced. 
 
 Cold Slaw — To 1 quart cut cabbage, use 34 
 cupful cream (either sweet or sour), 2 table- 
 
 spoonfuls vinegar, 2 eggs, 1 teaspoonful salt, I 
 tablespoonful butter and a little pepper; put the 
 vinegar on to boil, add the beaten eggs to the 
 cream and butter, and stir these into the boiling 
 vinegar till the butter is melted and the whole 
 mass smooth and creamy; add the pepper and 
 salt and pour, while hot, over the cabbage; when 
 cold, it is ready for use. 
 
 Lobster Salad — Clean thoroughly some let- 
 tuce, endives and beetroots, cut them up and 
 mix them with the following dressing: 4 table- 
 spoonfuls oil, 2 tablespoonfuls vinegar, 1 tea- 
 spoonful made mustard, the yolks of 2 eggs, 34 
 teaspoonful anchovy sauce, and cayenne and 
 salt. Pick out from the shells the flesh of 1 hen 
 lobster, cut into well-shaped pieces, put 34 in 
 the salad and garnish with the rest, also with the 
 whites of 2 hard-boiled eggs chopped fine, and 
 the yolks mixed with the coral and rubbed 
 through a sieve. 
 
 Sardine Salad — Allow 3 sardines for each 
 person; bone and fillet these, carefully removing 
 all the skin, and set them aside until required. 
 Boil 2 eggs for 3 minutes; shell them and break 
 them up in your salad bowl with a spoon; mix 
 with them a teaspoonful each French mustard 
 and essence of anchovies, the strained oil from 
 the tin of sardines with as much Lucca oil as 
 will make 3 tablespoonfuls in all; add Chile, 
 shallot, and good malt vinegar to taste (vinegar 
 varies so much in acidity that it is difficult to 
 specify the exact proportion). Cut up some 
 nice crisp lettuce, and mix it well with the dress- 
 ing, but only just before it is to be served. Put 
 a little heap of mustard and cress in the center 
 of the salad, with a whole red capsicum upon it. 
 Arrange the sardines round, and outside these a 
 border of mustard and cress, dotted here and 
 there with thin slices of red capsicums. 
 
 Cabbage Salad — Chop fine 1 firm head cab- 
 bage, sprinkle lightly in a dish. Make the 
 dressing as follows: Stir together 2 raw eggs, 1 
 
 teaspoonful white pepper, 1 teaspoonful mustard, 
 a little salt, 2 teaspoonfuls melted butter and 1 
 cupful strong vinegar. Put this mixture in a 
 small vessel set inside of another full of boiling 
 water and stir 5 minutes; set aside to cool, then 
 beat in 34 cup cream, pour over the cabbage and 
 serve. 
 
 Tomato Salad — Peel some good-sized toma- 
 toes, not over-ripe, cut them in slices and remove 
 the pips, lay them in a dish with oil and vinegar 
 in the proportion of 2 to 1, sprinkle pepper and 
 salt over them according to taste, a few leaves 
 basil finely minced, and some onions very finely 
 sliced. They should lie in the sauce for a couple 
 of hours before serving. 
 
 Egg Salad — Boil 34 dozen eggs until hard, 
 shell them and cut them into slices and pour 
 over them, while hot, the following dressing: 
 Put in a soup plate 34 teaspoonful salt and 34 
 teaspoonful black pepper, add 3 tablespoonfuls 
 olive oil and stir until the salt is dissolved. Stir 
 in 1 tablespoonful tarragon vinegar, 1 table- 
 spoonful onion juice and 1 tablespoonful chop- 
 ped parsley. Stand away in a cold place for 2 
 hours, and serve. 
 
264 
 
 HOUSEKEEPING AN!) COOKERY 
 
 Chicken Salad — Draw, singe and boil the 
 chicken. When done and perfectly cold remove 
 the skin and cat the meat into dice. If you want 
 it very nice, use only the white meat; save the 
 dark for croquettes. After you have cut it set it 
 away in a cold place until wanted. Wash and 
 cut the white parts of celery into pieces about a 
 half inch long, throw them into a bowl of cold 
 water and also set them away until wanted. To 
 every pint of chicken allow two-thirds of a pint 
 of celery and a cup and a half of mayonnaise 
 dressing. When ready to serve, dry the celery and 
 mix with the chicken; dust lightly with salt, white 
 pepper or cayenne, then mix with it the mayon- 
 naise. Serve on a cold dish garnished with white 
 celery tips. One cup of white cream may be 
 added to every 34 pint of mayonnaise when ready 
 to use it. It makes the dressing lighter, with less 
 of the oily flavor. 
 
 Celery Salad — Two heads of Celery, 1 table- 
 spoonful salad oil, 34 teacup vinegar, a tea- 
 spoonful granulated sugar, pepper and salt to 
 taste. 
 
 Well wash the celery, removing any unsightly 
 parts, lay in iced water until wanted; then cut 
 into pieces about an inch in length. Season with 
 remaining ingredients, mix well and serve in 
 salad bowl. 
 
 Red Cabbage Salad — One small red cabbage, 
 
 1 small dessertspoonful salt, 34 pint vinegar, 134 
 dessertspoonfuls oil, a little cayenne pepper. 
 
 Secure a nice fresh cabbage, remove the outer 
 leaves and cut the cabbage into nice thin slices, 
 then mix in the above ingredients and allow 
 to stand for two days, when it will be fit for use. 
 This salad will keep good for several days. 
 
 Rev. Sidney Smith’s Recipe for Salad 
 Dressing. 
 
 “ Two boiled potatoes, strained through a 
 kitchen sieve, 
 
 Softness and smoothness to the salad give; 
 
 Of mordant mustard take a single spoon — 
 Distrust the condiment that bites too soon, 
 Yet deem it not, thou man of taste, a fault 
 To add a double quantity of salt; 
 
 Four times the spoon with oil of Lucca crown, 
 And twice with vinegar procured from town ; 
 True taste requires it, and your poet begs 
 The pounded yellow of two well boiled eggs. 
 Let onions’ atoms lurk within the bowl, 
 
 And, scarce suspected, animate the whole; 
 
 And, lastly, in the flavored compound toss 
 A magic spoonful of anchovy sauce. 
 
 Oh! great and glorious, and herbaceous treat, 
 ’T would tempt the dying anchorite to eat; 
 Back to the world he’d turn his weary soul, 
 And plunge his fingers in the salad bowl.” 
 Boiled Salad Dressing — Put 34 pint of 
 milk in a double boiler, and when it boils stir in 
 
 2 tablespoonfuls corn starch moistened with a 
 little cold water. Stir until it boils and thickens, 
 then add the yolks of 3 eggs, well beaten; stir a 
 minute longer, take it from the fire and add a 
 tablespoonful of butter, a teaspoonful of salt, 
 and stir in by deg rees 2 tablespoonfuls of vinegar. 
 Stand it aside to get cold, and it is ready to use. 
 
 French Dressing — Half teaspoonful salt, the 
 same of pepper, mixed with 1 tablespoonful 
 vinegar or lemon juice; add 3 tablespoonfuls 
 oil; heat together briskly and pour over the 
 salad; before putting on the different plates toss 
 and turn the salad so that it may mix well. 
 
 Mayonnaise Dressing — The yolks of 2 well- 
 beaten eggs, 1 teaspoonful each of sugar and 
 salt, 34 teaspoonful pepper and 134 teaspoonfuls 
 mustard; mix well. Heat to the boiling point 
 1 cupful vinegar and a lump of butter the size 
 of a pigeon’s egg; while this is heating beat to a 
 stiff froth the whites of the 2 eggs and mix with 
 the other ingredients, beating well; then add the 
 boiling vinegar, a few drops at a time. Set on 
 the fire 2 or 3 minutes, stirring constantly; beat 
 a few minutes after removing it from the fire, 
 and set away to cool. 
 
 PIGKIeES 
 
 E NAMELED kettles should always be 
 used in preference to those of brass or 
 copper, as the verdigris produced by the 
 vinegar on these metals is extremely poisonous. 
 For some pickles use cold vinegar, as in boil- 
 ing most of the strength is lost by evaporation. 
 For French beans, broccoli, cauliflower, gher- 
 kins, etc., it is better to heat the vinegar, for 
 which the following process is recommended: 
 Put the vinegar and spice in a jar, cover it 
 tightly, let it simmer on the back of the stove. 
 Shake occasionally. Pickles should never be 
 put into glazed jars, as salt and vinegar pene- 
 trate the glaze and produce a poison. 
 
 Glass or stone jars are preferable to any 
 other; a small piece of alum in each jar will 
 make the pickles firm and crisp. One table- 
 spoonful of sugar to each quart of vinegar will 
 be found a very great improvement to all 
 pickles. Always use the very best cider vine- 
 gar. 
 
 Pickled Onions — In the month of September, 
 choose the small, white, round onions, take off 
 the brown skin, have ready a very nice tin stew- 
 pan of boiling water, throw in as many onions 
 as will cover the top ; as soon as they look clear 
 on the outside, take them up as quick as possible 
 with a slice, and lay them on a clean cloth, cover 
 them close with another, and scald some more, 
 and so on. Let them lie to be cold, then put 
 them in a jar, or glass, or wide-mouthed bottles, 
 and pour over them the best vinegar, just hot 
 but not boiling. To each gallon of vinegar add 
 1 oz. allspice and 1 oz. black pepper. When 
 cold, cover them. Should the outer skin shrivel, 
 peel it off. They must look quite clear. 
 
 Pickled Walnuts — Fifty walnuts (seasonable 
 for pickling early in July). To each pint of vin- 
 egar allow 1 oz. black pepper, 34 oz. allspice, and 
 ^4 oz. bruised ginger. 
 
 Prick the walnuts with a fork, and put them in 
 a brine (composed of 1 lb. salt to each quart of 
 
HOUSEKEEPING AND COOKERY 
 
 265 
 
 water). Let them remain in this 9 days, chang- 
 ing the brine three times. Put them in the sun 
 until they turn black; put them into jars, allow- 
 ing sufficient room to cover them with vinegar; 
 boil (or scald) vinegar and spices in the above 
 proportions. Cover closely and keep dry. They 
 can be used in 6 weeks. 
 
 Jumbo Pickle — Chop fine a head of cabbage, 
 sprinkle with salt; let it remain thus for 12 hours: 
 then mix 1 onion finely minced with the cab- 
 bage; drain through a colander; add a good 
 quantity of pepper and celery seed. Put it in a 
 jar and cover with vinegar. Ready for use in 3 
 days. 
 
 Red Cabbage — Slice into a colander, and 
 sprinkle each layer with salt; let it drain 2 days, 
 then put it into a jar, and pour hot vinegar 
 enough to cover, and put in a few slices of red 
 beetroot. Observe to choose the purple red cab- 
 bage. Those who like the flavor of spice will 
 boil it with the vinegar. Cauliflower cut in 
 branches, and thrown in after being salted, will 
 look a beautiful red. 
 
 Green Tomato Pickles — One peck green 
 tomatoes; 1 dozen large white onions, sliced 
 crosswise to fall into rings; 1 oz. whole pepper, 
 1 oz. white mustard seed, 1 oz. cloves, 1 oz. all- 
 spice. Put a layer of tomatoes and onions, then 
 a good handful of salt, etc., till all are in a stone 
 jar; then put a plate on top and weight down 
 over night; in morning squeeze out with hand 
 and put to boil in kettle, putting in layers with 
 spice; add 1 gal. best malt vinegar, and boil 20 
 minutes. Put in stone jar to keep. 
 
 Damson and Cherry Pickles — To 5 pounds 
 fruit put 3 pounds sugar, 1 qt. vinegar, 4 table- 
 spoonfuls or 2 oz. cinnamon, 1 tablespoonful 
 cloves, as much mace. Put the fruit in a jar. 
 Boil the vinegar, sugar and spices, and pour 
 them boiling hot on the fruit. Tie the spices 
 loosely in muslin before boiling. 
 
 Ripe Peaches Pickle — Pare them and drop 
 them in vinegar that has been boiled, with 1 tea- 
 cup sugar to 1 qt. vinegar, and 12 cloves, a 
 teaspoon of whole allspice and three large 
 sticks of cinnamon. Always tie spice in cheese 
 cloth or muslin loosely before boiling. 
 
 Picalilli — Small cucumbers, button onions, 
 small bunches of cauliflower, carrots, ginger, 
 grapes, strips of horse-radish, radishes, bean 
 pods, cayenne pods, 4 qts. best vinegar, 4 table- 
 spoonfuls salt, mustard and flour, 2 tablespoon- 
 fuls ground ginger, pepper, allspice and turmeric. 
 
 The brine for this pickle is made by putting a 
 pint of rock salt into a pail of boiling water. 
 Put the vegetables for pickling into the brine 
 and cover tightly to prevent the steam escaping. 
 Allow them to stand a night and a day. Change 
 the brine a second time and allow them to remain 
 the same length of time. The second brine may 
 be used a second time if skimmed and scalded. 
 Choose pickles from the brine of an equal size 
 and of various colors. Great taste may be dis- 
 played in the arrangement of the pickles when 
 putting them in bottles. To 4 qts. of best vin- 
 egar add the spices. Simmer these together (the 
 
 mustard and turmeric must be blended together 
 with a little vinegar before they are added to the 
 liquor) ; when the liquor is on the point of boil- 
 ing, pour into a vessel; cover tightly. When 
 sufficiently cold pour into the bottles containing 
 the pickle, and make air-tight. It will be ready 
 for use in 5 or 6 months. 
 
 Beets — Vinegar, beets, 2 oz. whole pepper, 2 
 oz. allspice to every gallon of vinegar. 
 
 Carefully remove all dirt from the beets. Let 
 them simmer in boiling water for 1)^ hours, then 
 take them out and leave to cool. Boil the 
 remaining ingredients for 10 or 15 minutes 
 and leave to cool. When cold pour it over the 
 beets (which you have previously pared and cut 
 into thin slices). Make air-tight and they will 
 be ready for eating in a week or 10 days. 
 
 §GGS. 
 
 A BOUT one-third of the entire weight of an 
 egg may be regarded as nitrogenous and 
 nutritious matter; a greater proportion 
 than that of meat, which is rated at only from 
 25 to 28 per cent. The lightest way of cooking 
 eggs is by poaching. The yolk of an egg alone 
 is better for invalids and wiil be frequently rel- 
 ished when the white would be rejected. When 
 cream cannot be procured for coffee the yolk of 
 a soft-boiled egg is a very good substitute. To 
 prevent the juice of fruit pies from soaking into 
 the bottom crust wash the crust over with beaten 
 egg before putting in the fruit. When making 
 frosting in warm weather, set the whites of the 
 eggs on ice a short time before using. If the 
 eggs you have to use for frosting are not quite 
 as fresh as you could desire, a pinch of salt will 
 make them beat stiffer. The white of an egg, 
 an equal quantity of cold water and con- 
 fectioners’ sugar sufficient to make the 
 required consistency, make a nice frosting 
 which, as it requires no beating, is very 
 easily made. When beaten eggs are to be 
 mixed with hot milk, as in making gravies or 
 custards, dip the hot milk into the beaten eggs 
 a spoonful at a time, stirring well each time 
 until the eggs are well thinned, then add both 
 together. This will prevent the eggs from 
 curdling. 
 
 The whites or yolks of eggs which are left 
 after making cake, etc., will keep well for a day 
 or two if set in a cool place — the yolks well 
 beaten and the whites unbeaten. Whites or 
 yolks of eggs may be used with whole eggs 
 in any cake or other recipe calling for eggs, 
 counting two yolks or two whites as one egg. 
 When eggs are cheap and plentiful in summer, 
 wash all those used in cooking before breaking, 
 save the shells, and when a quantity are dry, 
 crush them fine; beat half a dozen eggs well 
 and stir them into the shells. Spread them 
 
266 
 
 HOUSEKEEPING AND COOKERY 
 
 where they will dry quickly, and when thor- 
 oughly dry, put in a thin cotton bag and hang 
 in a dry place. In the winter, when eggs are 
 dear, a tablespoonful of this mixture put in a 
 cup, a little cold water poured over it and left 
 to stand over night, or for half an hour or so in 
 the morning before breakfast, will answer every 
 purpose of a whole egg in settling coffee. 
 
 It is a good plan in testing eggs to apply 
 the tongue to the large end of the egg, and if 
 perfectly fresh the egg will feel warm, or they 
 can be held to the light and if perfectly clear 
 will be good ; or try them in water — the freshest 
 will sink first. Always keep them in a cool 
 place. 
 
 Poached Eggs (on Toast) — If the eggs are 
 not new-laid they will not poach well. Fill a 
 shallow saucepan with water and salt, add a 
 little vinegar, a few peppercorns, and some 
 leaves of parsley. When the water is on the 
 point of boiling (it should never be allowed to 
 boil) break 2 or more eggs into it (according to 
 the size of the pan) ; when done, take them out 
 carefully, lay them on slices of hot buttered 
 toast, and serve. 
 
 Poached Eggs (on Ham Toast) — Make some 
 buttered toast, cut in pieces of uniform shape, 
 spread over them a small quantity of grated 
 ham, put a poached egg on each piece of toast, 
 and serve hot. 
 
 Poached Eggs and Minced Chicken— Free 
 some remnants of fowl from skin, etc., mince 
 them with an equal quantity of ham or tongue, 
 as well as a small quantity of truffles or mush- 
 rooms, all finely minced; toss the whole in a 
 saucepan with a good-sized piece of butter 
 mixed with a pinch of flour, add white pepper, 
 salt and powdered spices to taste, and moisten 
 with a little white stock; lastly, stir in, off the 
 fire, the yolk of 1 egg beaten up with the j uice 
 of lemon, and strained; serve within a border 
 of bread sippets fried in butter, and dispose the 
 poached eggs on the top. 
 
 Stuffed Eggs — Cut some hard-boiled eggs in 
 half, mince the yolks with a few olives and 
 capers, some anchovies thoroughly washed, a few 
 truffle trimmings, and a little tarragon, add some 
 pepper, and fill each half egg with this mixture. 
 Pour some liquefied butter over, and warm them 
 in the oven. Then place each half-egg on a 
 round sippet of bread fried in butter to a light 
 yellow color, and serve. 
 
 Buttered Eggs — Break 4 eggs into a basin, 
 and beat them well; put 2 oz. butter and 2 table- 
 spoonfuls cream into a saucepan; add a little 
 grated tongue, pepper and salt to taste; when 
 quite hot, add the eggs, stir till nearly set, then 
 spread the mixture on pieces of buttered toast 
 and serve. 
 
 Fried Eggs — Melt a piece of butter in a 
 small frying-pan, break 2 eggs in it carefully so 
 as not to break the yolks; when nearly set, slip 
 them out on a hot dish, pour the butter over them, 
 sprinkle with salt and pepper, and serve. 
 
 Fried Eggs with Tomatoes — Melt a small 
 piece of butter in a saucepan, put to it a small 
 quantity of French tomato sauce, add pepper 
 and salt to taste, and when quite hot turn it 
 out on a dish, disposing on it the eggs fried in 
 butter. 
 
 Scrambled Eggs — Beat up 4 eggs, with salt 
 and pepper to taste; put 1 oz. butter into a 
 saucepan; directly it is melted put in the eggs, 
 and keep constantly stirring with a spoon until 
 they are nearly set, adding at the last a little 
 finely-minced parsley. 
 
 Scrambled Eggs with Asparagus — Parboil 
 some asparagus points, cut the size of peas, in 
 salted water, drain them and toss them in a little 
 butter till quite hot. Scramble some eggs as in 
 the preceding recipe, and, when nearly set, add 
 the asparagns points instead of the parsley. 
 
 Scrambled Eggs with Tomatoes — Beat up 
 4 eggs with a tablespoonful of French tomato 
 sauce, or one large tomato, peeled, freed from 
 pips, and chopped small, and proceed as above. 
 
 Scrambled Eggs with Onions— Chop coarsely 
 2 slices of Spanish onion; put them into a sauce- 
 pan with plenty of butter, and when they are 
 thoroughly cooked, without having taken any 
 color, throw in 4 eggs beaten together with pep- 
 per and salt to taste; keep on stirring till the eggs 
 are nearly set, and then serve. 
 
 Scrambled Eggs with Fish — Pick out the 
 meat of any remnants of fish, such as salmon, 
 turbot, cod, haddock or whiting, and with a 
 silver fork break it up small; take 2 tablespoon- 
 fuls of this and 4 eggs; beat the whole together 
 with a little pepper and salt to taste, and a little 
 parsley finely minced; then proceed as in first 
 recipe. 
 
 Scrambled Eggs with Ham — Beat up a 
 tablespoonful of grated ham with 4 eggs, and 
 pepper to taste; put them into a saucepan with 
 a piece of butter, and stir till nearly set. 
 
 Scrambled Eggs with Cheese — Put 4 eggs 
 and 3 tablespoonfuls of Parmesan cheese into 
 a basin with a sprinkling of pepper; beat all 
 together, and proceed as in the first recipe, 
 omitting the parsley. 
 
 Scrambled Eggs (on Toast) — Any of the 
 foregoing may be served on slices of buttered 
 toast, but if so served they must be even less set, 
 at the time of serving, than when served plain; 
 or neat bread sippets, fried in butter, may be 
 served round them. 
 
 Sippets (Fried) — Cut out of a loaf slices 
 from 3^ to % in. thick, shape them into triangles 
 or arrowheads, all of a size; put some butter in 
 a frying-pan, and when quite hot lay the sippets 
 in it; turn them frequently, adding more butter 
 as it is wanted, and taking care that they are all 
 fried to the same golden color. A readier way, 
 but producing not so nice a sippet, is to lay the 
 pieces of bread in the frying-basket, and dip it 
 in a saucepan full of boiling fat. They must 
 afterwards be laid in front of the fire to drain. 
 
HOUSEKEEPING AND COOKERY 
 
 267 
 
 Omelet (Plain) — Beat up 6 or 4 eggs with 1 
 dessertspoonful of parsley very finely minced, 
 and pepper and salt to taste; put a piece of but- 
 ter, the size of an egg, into a frying-pan; as soon 
 as it is melted pour in the omelet mixture, and, 
 holding the handle of the pan with one hand, 
 stir the omelet with the other by means of a 
 spoon. The moment it begins to set cease stir- 
 ring, but keep on shaking the pan for a minute 
 or so; then with the spoon double up the omelet 
 and keep shaking the pan until the under side of 
 the omelet has become of a golden color. Turn 
 it out on a hot dish and serve. 
 
 Omelet — One-half cupful sweet milk, 1 of fine 
 bread crumbs, 2 eggs, whites and yolks beaten 
 separately, 3*2 teaspoonful chopped sage or a 
 whole one of parsley; pepper and salt to taste. 
 Mix well, adding the white of egg last; melt a 
 lump of butter in a large frying-pan, pour in 
 your mixture, and, taking a silver knife, gently 
 lift it away from the sides as the egg “ sets.” 
 Then put in the oven until it browns on top, fold 
 over and serve on a hot plate. 
 
 Omelet — The following makes a delicious 
 omelet for four persons: Break 5 eggs, putting 
 the whites in one dish and the yolks in another. 
 Beat the yolks to a froth, then add a saltspoon- 
 ful of salt, a little pepper, a heaping tablespoon- 
 ful of finely chopped parsley, and 5 tablespoon- 
 fuls of cream. Beat all together for a moment 
 and then add the whites, previously beaten to a 
 stiff froth. Mix gently together and pour imme- 
 diately into a hot spider containing a level 
 tablespoonful of melted butter. Cook rather 
 slowly in order not to burn the bottom before 
 the omelet is cooked through, and when nicely 
 browned fold half over. Place on a warm plat- 
 ter, and serve immediately. 
 
 Omelet (Savory) — Beat up 3 or 4 eggs with 
 34 shallot very finely minced, some parsley 
 similarly treated, and a very small pinch of pow- 
 dered sweet herbs; add pepper and salt to taste; 
 then proceed as above. 
 
 Omelet (Cheese) — Beat up 3 eggs with 1 or 
 2 tablespoonfuls grated Parmesan cheese. Cook 
 as above, and serve with some more grated 
 cheese strewn over the omelet. 
 
 Omelet (Tomato) — Equal parts of sliced 
 onions and tomatoes peeled and freed from pips; 
 chop them both coarsely. Fry the onions in 
 butter. When cooked, without being colored, add 
 the tomatoes, with pepper and salt, and keep 
 stirring the mixture on the fire till it forms a 
 sort of puree. Make a plain omelet, and insert 
 this in the fold on dishing it. 
 
 Omelet (Mushroom)— Parboil a small quan- 
 tity of button mushrooms, slice them small, and 
 stew them just long enough to cook them in a 
 small quantity of either white or brown sauce 
 (see Sauces ) ; then use as in preceding recipe. 
 
 Omelet (Fish) — Beat up 3 eggs with a quan- 
 tity equal in bulk to 1 egg of the remnants of 
 any cold fish (salmon or turbot) finely shredded 
 with a fork, a pinch of minced parsley, pepper 
 and salt to taste. 
 
 Omelet (Oysters)— See “Oysters.” 
 
 GATSUPS, Etc. 
 
 Lemon Catsup — One doz. lemons, 34 break- 
 fast cupful white mustard seed, 1 eggcupful 
 turmeric and white pepper, )4 eggcupful cloves 
 and mace, 34 a small teacupful white sugar, 1 
 saltspoonful cayenne, 34 a small teacupful horse- 
 radish, 34 a small teacupful salt, 4 shallots. 
 
 Finely grate the rind of lemons, pound the 
 spices in a mortar, grate the horse-radish. 
 Thoroughly blend these ingredients, then sprinkle 
 the salt over all, extract the juice from the 
 lemons and add to the mixture. Allow to stand 
 in a cool place for 3 or 4 hours. Boil in an en- 
 ameled kettle 30 minutes, pour into a stone jar, 
 cover tightly. Stir every day for 14 days, then 
 strain, bottle and seal. 
 
 Tomato Catsup (1) — To 1 peck tomatoes allow 
 1 tablespoonful salt, mace, black pepper, cloves 
 powdered, and 1 of celery seed; a teaspoonful 
 cayenne, 34 lb. tin of mustard. 
 
 Make a small incision in each tomato, put into 
 an enameled saucepan, and boil until perfectly 
 soft, and the pulp dissolved; work through a 
 colander, then through a hair sieve. Place upon 
 the stove, adding the remaining ingredients (the 
 celery seed must be confined in a muslin bag), 
 and boil 6 hours. Stir occasionally for the first 
 5 hours, and all the last hour. Pour into a stone 
 jar; allow to stand from 12 to 14 hours in a cold 
 place. When perfectly cool add a pint of strong 
 vinegar, remove the celery seed, bottle, cork, and 
 seal. Keep in a dry, dark place. 
 
 Tomato Catsup (2) — Ripe tomatoes; to every 
 lb. of juice add a pint of vinegar, a dessertspoon- 
 ful sliced garlic, a small teaspoonful of salt and 
 white pepper. 
 
 Place a number of ripe tomatoes in a jar; 
 cover and bake till tender. Strain and work 
 through a sieve, and add the above ingredients. 
 Pour into a stewpan and boil until the ingre- 
 dients are perfectly soft. Work through the 
 sieve a second time, and to every pound squeeze 
 the juice of three lemons. Boil again until of 
 the thickness of cream. Set aside to get cold. 
 Bottle, cork and seal, and keep in a dry, dark 
 place. 
 
 Walnut Catsup — Wash the shells of walnuts, 
 bruise them slightly, put them with salt in a 
 stone jar for two or three weeks until they fer- 
 ment, then boil them up, strain off the liquor, 
 add to every 2 quarts 1 oz. each of allspice, 
 ginger, black pepper, cloves and mace; boil the 
 whole 1 hour; let it cool, bottle it, and tie a blad- 
 der over the corks. 
 
 French Mustard — One quart of brown mus- 
 tard seed, 1 handful each of parsley, chervil, tar- 
 ragon and burnet, 1 teaspoonful of celery seed, 
 cloves, mace, garlic, salt to taste, enough vinegar 
 to cover. 
 
 Put the whole into a basin with enough vinegar 
 to cover the mixture. Let it steep 24 hours, 
 then pound it in a marble mortar. When thor- 
 oughly pounded pass it through a fine sieve; add 
 enough vinegar to make the mustard of the de- 
 sired consistency, and put into jars for use. 
 
268 
 
 HOUSEKEEPING AND COOKERY 
 
 Mint Vinegar — A wide-mouthed bottle or 
 bottles. Fill them (loosely) with nice, fresh mint 
 leaves, then add good vinegar to fill the bottle or 
 bottles; cork well. Allow to stand for two or 
 three weeks, and at the expiration of this time 
 strain into fresh bottles and cork securely. Use- 
 ful when mint is not in season. 
 
 Herbs (to Dry) — Gather the herbs for drying 
 before they begin to flower. Free from dirt and 
 dust and tie in bunches, having previously re- 
 moved the roots. Dry in the oven or before the 
 fire; in either case, dry quickly, as the flavor is 
 better preserved by quick drying. Upon no con- 
 sideration allow them to burn. Tie up in paper 
 bags and hang in a dry place. N. B. — Take care 
 to gather the herbs on a dry day. 
 
 Herb Powder (for winter use)— Take 2 oz. 
 each of winter savory, sweet marjoram, lemon, 
 thyme, lemon peel and 4 oz. of parsley. 
 
 Thoroughly dry the herbs and take off the 
 leaves. Grind to a powder and pass through a 
 sieve. Dry the lemon peel and pound as finely 
 as possible, then mix all together thoroughly. 
 Keep in glass bottles tightly corked. 
 
 Parsley (to keep for winter use)— Take fresh 
 bunches of parsley; plunge into boiling water 
 slightly salted, boiling for 3 or 4 minutes. Re- 
 move from the water, and drain dry very quickly 
 before the fire, and put in bottles for use. Soak 
 in tepid water 5 minutes when required for 
 cooking. 
 
 Garlic Vinegar — Steep an ounce of garlic in 
 2 quarts of the best white vinegar; add a nutmeg 
 scraped. This vinegar is much esteemed by the 
 French. 
 
 A Useful Catsup — One and one-half pints 
 mushroom catsup, % pint walnut pickle, 2 
 tablespoonfuls Chile vinegar, 2 shallots. 
 
 Take 1 % pints of freshly-made mushroom 
 catsup, peel the shallots and add them to the 
 catsup and allow it to simmer for 10 minutes, 
 then add the pickle and vinegar and boil again 
 for 10 minutes. Stand in a cool place, and when 
 perfectly cold, bottle, and, having placed a small 
 piece of shallot in each bottle, cork and set by 
 for use. 
 
 F0R6EMEATS. 
 
 W HETHER in the form of stuffing-balls 
 or for patties, forcemeat makes a con- 
 siderable part of good cooking, by the 
 flavor it imparts to the dish it accompanies, and 
 considerable care should be taken in preparing 
 it. It is often the case, at many excellent tables 
 where everything else is well done, to find very 
 bad forcemeat or stuffing. 
 
 Forcemeat (for Fowls) — Quarter lb. suet, 2 
 oz. ham, the grated rind of lemon, a dessert- 
 spoonful of minced parsley, 1 tablespoonful of 
 minced sweet herbs, cayenne, salt, grounded 
 mace to taste, 7 oz. bread-crumbs, 2 eggs. 
 
 Cut the ham into small, thin strips, chop the 
 suet finely, also the lemon peel; add the season- 
 ing, then the crumbs; thorougly blend, and after 
 the eggs have been well beaten add to the other 
 ingredients, and it is ready for use. If wished 
 for balls, fry a golden brown in hot lard. 
 
 Forcemeat (Balls for Soup)— Eight oz. 
 bread-crumbs, sweet herbs, salt and pepper to 
 taste, 5 eggs. 
 
 Have the bread-crumbs finely grated, and the 
 herbs pounded to a powder; sprinkle with pepper 
 and salt; boil 2 eggs hard and mince finely. 
 Mix all together and bind the whole with the re- 
 maining eggs. Form into little balls, and drop 
 into the soup about 5 or 6 minutes before 
 serving. 
 
 Oyster Forcemeat (for Roast or Boiled Tur- 
 key) — Two teacupfuls bread-crumbs, % oz. 
 minced suet, 1 tablespoonful savory herbs a 
 sprinkle of nutmeg, salt and pepper to taste, 2 
 eggs, 1/^ doz. oysters. 
 
 Have the bread-crumbs and suet finely minced, 
 add the herbs chopped as finely as possible; mix 
 well. Having opened the oysters, beard and 
 chop them (not very small) and add to the other 
 ingredients; beat up the eggs, and with the hand 
 work all together thoroughly; it is then ready 
 for use. 
 
 Sage and Onion Stuffing (for Pork, Ducks, 
 Geese) — Two teacups bread-crumbs, 4 large 
 onions, 12 sage leaves, butter the size of an egg, 
 pepper and salt to taste, 1 egg. 
 
 Peel and boil the onions for 5 or 6 minutes, 
 dip the sage leaves in the same water (while 
 boiling) for a minute or two, then chop finely; add 
 seasoning, the bread-crumbs and butter; beat up 
 the egg, and work all together. It is then ready 
 for use. 
 
 Quenelles — Moisten 1 cup of finely-crumbed 
 bread with 3 tablespoonfuls of milk, add 2 table- 
 spoonfuls of melted butter and as much finely- 
 chopped meat (stewed veal or fowl, cold) as you 
 wish, work in 1 well- beaten egg, and season all 
 thoroughly with salt and pepper; flour your 
 hands, and shape mass into round balls, rolling 
 them into flour when shaped. Bring to a boiling 
 heat in a saucepan 1 large cup well-seasoned 
 gravy, drop in the balls, and boil fast for about 
 5 minutes. The gravy can be thickened and 
 poured over them, or they can be rolled in flour 
 or cracker crumbs, and fried in lard or butter. 
 
 BREAD AND (BAKES. 
 
 O F all articles of food, bread is perhaps the 
 most important therefore it is necessary 
 to be well acquainted with the quality of 
 the ingredients and the art of making it. 
 Flour ought to be a few weeks old before being 
 used, and care must be taken to keep it per- 
 fectly dry. It is of the utmost importance to 
 purchase only the best quality of flour, for it is 
 the truest economy. Patent flour should be 
 
HOUSEKEEPING AND COOKERY 
 
 269 
 
 more scantily measured than winter wheat, as it 
 contains more gluten. Do not place the sponge 
 or dough too near the fire, as some cooks are 
 liable to do in cold weather, or the quality of 
 bread will be endangered. The proper heat 
 should be gentle and equal for fermentation. 
 Care must also be taken to mix and knead 
 ( brisk and long kneading will fully repay for 
 the trouble) when it has reached the point for 
 either. Bread requires a brisk oven, and should 
 take about 1 to 1J hours to bake. The cook 
 must be guided by experience as to the exact 
 degree of heat. 
 
 The secrect of biscuit-making is precision 
 and dispatch. Laggards and lazy people are 
 not successful biscuit-makers. The best cooks 
 always say they simply throw their biscuits to- 
 gether, and certainly they are not long about 
 it. The cause of success is that biscuits begin 
 to bake before the effervescent qualities of the 
 powder or soda .are exhausted. 
 
 For good cake (as in bread) it is of great im- 
 portance to use no ingredients but those of the 
 finest quality. The flour must be dry and 
 sifted. It will be found a good plan, after 
 purchasing currants, to wash in three waters, 
 pick and dry in a cloth. Then look them care- 
 fully over, discarding any stone, stalk or grit. 
 Lay before the fire or in the sun to dry. Put 
 by in a jar, and they will always be ready for 
 use. Eggs should be well whisked, the whites 
 and yolks beaten separately and strained. But- 
 ter must not be allowed to oil. Lemon peel 
 should be cut thinly as possible. Sugar should 
 be finely powdered. When soda is used it is a 
 good plan to dissolve it in warm water. When 
 all the ingredients are mixed, vigorous and 
 patient beating will greatly add to the lightness 
 of the cake. The heat of the oven is of great 
 importance for cakes, especially those that are 
 large. If the oven is not very quick, the batter 
 will not rise. Should you fear scorching, put 
 some paper over the cake. If the fire is not 
 long enough lighted to have a body of heat, or 
 if it has become slack, the cake will be heavy. 
 To know when the cake is done, take a broom 
 straw and pierce into the very center, draw it 
 instantly out, and if the least stickiness adheres, 
 put the cake back immediately and shut the 
 oven. 
 
 Fine sugar should be used in cake-making 
 to give good texture. Cake pans with movable 
 bottoms are more easily managed, for they may 
 be placed on a teacup and the rim will fall off. 
 The milk in cake-making should be added 
 slowly. Butter the tins, then flour them. 
 
 Yeast (1) — A double handful of hops, 34 doz. 
 potatoes, 34 gab water, 1 or 34 capful ginger, 
 small cup flour, a cup brown sugar, 34 CU P salt, a 
 cupful good yeast. 
 
 Allow the hops and potatoes to boil together 
 in 34 gallon of water till done; strain and 
 mash the "ginger, then add remaining ingre- 
 dients, excepting the yeast. Let stand until cool, 
 then add the yeast. Next day cork up tight in a 
 jag. 
 
 Yeast (2) — Two oz. hops, 1 gal. water, a 
 handful salt, 1 lb. best flour, 3 lbs. potatoes. 
 
 Boil the hops in a gallon of water for 34 
 hour; strain it, and let it cool down to the heat 
 of new milk; then put the salt and moist sugar; 
 beat the flour with some of the liquor, and then 
 mix all together. Two days after, add the pota- 
 toes, boiled and then mashed, to stand for 24 
 hours; then put into bottles, and it will be ready 
 for use. Stir it frequently while making, and 
 keep it warm. Before using, shake the bottle up 
 well. It will keep in a cool place for two 
 months. 
 
 To Make Baking-Powder — Take 34 lb - of 
 ground rice, 34 lb* carbonate of soda, 2 oz. tar- 
 taric acid. Mix them very thoroughly and 
 smoothly. Allow 1 teaspoonful to 1 lb. of flour. 
 
 Another Way — M ix well together 6 oz. car- 
 bonate of soda, 4 oz. tartaric acid, 1 teaspoonful 
 salt, and 1 teaspoonful powdered sugar. 
 
 Home-Made Bread (1) — Four lbs. flour, 1 
 tablespoonful solid brewers’ yeast, 134 pints 
 lukewarm milk and water, salt. 
 
 Put the flour into a deep pan, sprinkle a little 
 salt into it, hollow out the middle with a wooden 
 spoon (taking care to leave the bottom of the 
 pan well covered with flour). Next take the 
 yeast, which has boen made solid by liberally 
 mixing with cold water, and allowing it to settle 
 24 hours. Then proceed to pour the yeast into 
 the hole in the flour, and mix with it as much 
 flour as is round about it until it is of the con- 
 sistency of thick batter; be careful there are no 
 lumps. Sift plenty of flour over the top, cover 
 with a clean cloth, and set it where the air is 
 warm and equal. Allow to stand an hour or a 
 little longer, and if the yeast has broken through 
 it is then ready to be made into dough. Pour 
 into the sponge the remaining milk and water. 
 Mix into it aa much of the flour as you can with 
 the spoon. Now take plenty of the flour, sprinkle 
 on the top of the leaven, and proceed to knead 
 briskly, and when perfectly free from the lumps 
 and it does not adhere to the hands, it may be cov- 
 ered with a cloth and left to rise a second time. 
 When it begins to crack, which will be in about 
 34 of an hour, it can be formed into loaves and 
 baked. In forming the loaves divide in two and 
 make up the shape and size required, and with 
 a sharp knife make incisions in the top of each 
 loaf. If baked in tins, take care to grease them 
 before using. When baked stand on end to allow 
 the steam to evaporate. The dough can be 
 made without making a sponge (if desired) by 
 mixing the yeast with the best part of the milk 
 and water, and after a little salt has been added, 
 proceed to work up the whole of the flour at 
 once, and then act as above. The dough will 
 soften in the rising, so it should be made firm at 
 first. 
 
270 
 
 HOUSEKEEPING AND COOKERY 
 
 Home-Made Bread (2) — Put the flour into a 
 large pan; mix in a dessertspoonful of salt; 
 make a hole in the middle, and pour in the yeast 
 (half a teacup of yeast to two quarts of flour), 
 with about a pint of water or milk (which use 
 warm in winter, and cold in summer), not mixing 
 in all the flour; then put a blanket, or towel, over 
 the pan, and let it stand to rise near the fire, in 
 winter. This is “ putting bread in sponge.” 
 When it has risen, mix all the flour with the 
 sponge; knead it well, and let it stand 2 hours 
 till quite light. Then mold the dough on a board 
 till elastic, and put the loaves into greased or 
 floured baking-tins; prick them two or three 
 times through with a fork ; let them rise again 
 for a quarter of an hour, and bake them in a 
 quick oven. 
 
 White Bread — Sponge, a pan of buttermilk, 
 or sour milk, flour, 1 teacupful of yeast. 
 
 For the sponge take a pan of buttermilk or 
 sour milk which has just turned thick. Put it 
 on the stove and scald. When the curd is well 
 separated from the whey strain or skim it out. 
 Let the whey cool until it will not scald, then 
 stir in the flour, beating thorougly. It should 
 be about as thick as batter for griddle cake. 
 Sweet milk, or even water, may be used as a wet- 
 ting for the sponge, if good sour milk or butter- 
 milk cannot be had. But fresh buttermilk is, 
 perhaps, the best of all. When the sponge is 
 about milkwarm, beat in a teacupful of yeast. 
 One teacupful of the yeast is enough for three 
 ordinary white loaves, one loaf of brown bread 
 and a tin of rolls. The sponge should be made 
 at night. Let it stand until morning. Unless 
 the weather is very cold, it is not necessary to 
 put it near the fire. In the morning, when the 
 sponge is light, take out enough for your loaf of 
 brown bread. Mix the remainder with flour, 
 taking care not to put in too much, as that will 
 make the bread dry and hard. Knead 34 an 
 hour. The whiteness and delicacy of the bread 
 will be much increased by thorough kneading. 
 Put the dough away to rise again. When it is 
 light, if you wish to make rolls, save enough of 
 the dough for that purpose. Make the remain- 
 der into loaves. Set them away to rise. When 
 light, bake. 
 
 Fine Wheat Bread — For 4 loaves: 1 pint wa- 
 ter, 1 cake compressed yeast, 1 tablespoonful 
 salt, 1 tablespoonful sugar. 
 
 Mix hard or sitff, as for baking, at first. Set 
 it to rise; when it has risen, knead it again; let 
 rise again. If mixed in the morning — which is 
 the best when using compressed yeast — after 
 the second rising, put it in the pans, and it will 
 be ready to bake in the afternoon. Be sure and 
 knead it when it first rises, and then let it rise 
 again. 
 
 Plain Bread — Half lb. white flour, 1 tea- 
 spoonful baking-powder, a pinch of salt, 34 pint 
 milk and water. 
 
 The simplest way of making bread in small 
 quantities is as follows: Take 34 lb. of white 
 flour, and, while in a dry state, mix in thor- 
 oughly a small teaspoonful baking-powder and a 
 
 pinch of salt. Then add about a quarter of a 
 pint of milk and water, or water alone; knead it 
 as quickly as possible, and put immediately into 
 a very hot oven; the whole secret of making 
 light bread after this fashion lies in attention to 
 these last rules. If the oven is well heated, it 
 will rise almost directly, and it should be baked 
 until the outside is quite crisp and hard. I gener- 
 ally knead mine into the desired shape, but they 
 can be baked in tins if preferred. For brown 
 bread, I use three parts of brown and one of white 
 flour, and a little extra baking-powder; also add- 
 ing a little more water, if necessary, to mix it. 
 
 Rice and Wheat Bread — One lb. rice, 2 
 quarts water, 4 lbs. flour, 4 large spoonfuls yeast, 
 salt. 
 
 Simmer 1 lb. rice in 2 quarts water till it be- 
 comes perfectly soft; when it is of a proper 
 warmth, mix it extremely well with 4 lbs. flour, 
 and yeast and salt as for other bread; of yeast 
 about 4 large spoonfuls; knead it extremely well; 
 then set it to rise before the fire. Some of the 
 flour should be reserved to make up the loaves. 
 If the rice should require more water, it must be 
 added, as some rice swells more than others. 
 
 French Bread — One-fourth pk. fine flour, 
 yolks of 3 and whites of 2 eggs, salt, 34 pt. good 
 yeast, 34 pt* milk. 
 
 With 34 pk* fin© flour mix the yolks of 3 and 
 whites of 2 eggs, beaten and strained, a little 
 salt, 34 pt* °f good yeast, that is not bitter, and 
 as much milk, made a little warm, as will work 
 into a thin, light dough; stir it about, but don’t 
 knead it; have ready 3 wooden quart dishes, divide 
 the dough among them, set to rise, then turn 
 them out into the oven, which must be quick. 
 Rasp when done. 
 
 Sago Scones — Take a teacupful of sago and 
 soak in cold water, put it on with 1 qt. sweet 
 milk, let it boil till quite dissolved, stirring oc- 
 casionally; add a little salt, then pour out on 
 the baking-board and let it lie till cold. Mix up 
 with flour, taking care not to make it too stiff; 
 roll out quite thin, cut to the size wanted, and 
 bake. 
 
 Brown Bread — One pt. corn meal, 1 pt. rye 
 flour, 1 tablespoonful brown sugar, 1 teaspoonful 
 salt, 2 of baking-powder, 1 tablespoonful lard, 54 
 pt. milk. 
 
 Sift together the above ingredients, excepting 
 the lard and milk; rub into the mixture the lard 
 and add the milk. Mix into a batter-like cake 
 and bake 1 hour. Protect it with brown paper 
 if it should brown too fast at first. 
 
 Boston Brown Bread — One and one-half 
 cups yellow cornmeal, 1 cup rye flour, 1 cup 
 Graham flour, 1 cup New Orleans molasses, 2 full 
 teaspoonfuls baking-powder and a little salt. 
 
 Mix all to a consistency of a thick batter with 
 either milk or water, pour into a buttered mold 
 or tin pail, and steam in boiling water 4 hours. 
 
 Rye Bread — Two cups Indian meal, scalding 
 water, a small cup of white bread sponge, sugar, 
 salt, a teaspoonful of soda, rye. 
 
HOUSEKEEPING AND COOKERY 
 
 271 
 
 Make the Indian meal into a thick batter 
 with scalding water; when cool add the white 
 bread sponge, a little sugar and salt, and 
 the soda, dissolved. In this stir as much rye 
 as is possible with a spoon; let it rise until 
 it is very light; then work in with your hand 
 as much rye as you can, but do not knead 
 it, as that will make it hard; put it in but- 
 tered bread tins, and let it rise for about 15 min- 
 utes; then bake it for 1 34 hours, cooling the oven 
 gradually for the last 20 minutes. 
 
 Corn Bread — Take 2 cups flour, 1 cup corn- 
 meal, 34 cup sugar, 1 egg, 2 tablespoons butter, 
 13*2 cups sweet milk, 3 teaspoons baking-powder; 
 quick oven. 
 
 Corn Bread Steamed — Three cups cornmeal, 
 boiling water, 1 cup flour, 2 cups spur milk, 1 
 cup molasses, 1 teaspoonful soda, a little salt. 
 
 Seald 2 cups cornmeal with boiling water, add 
 another cup of meal and remaining ingredients. 
 Mix thoroughly, and steam 3 hours. 
 
 Bread Omelet — A teacupful bread-crumbs, 1 
 teacupful sweet milk, 6 eggs, pepper, salt, a 
 small lump of butter. 
 
 Let the milk come to the boiling point, pour 
 it over the crumbs and let it stand a few min- 
 utes; take the eggs, beat them well and pour into 
 the bread mixture; season with salt and pepper 
 and a small lump of butter; when thoroughly 
 mixed, butter a hot skillet and pour the mixture 
 in, letting it fry slowly; when one side is browned 
 nicely, cut it in squares and turn. Serve at once. 
 
 Barley Scones — Take 1 quart sweet milk and 
 put it on in a pan with a little salt. When it 
 boils, stir in barley-meal until it is as thick as 
 porridge, pour out on the baking-board and let 
 it stand till cold. Knead up with barley-meal to 
 a nice soft dough, roll out and cut to the size 
 wanted, and bake. 
 
 Rusks — One pint new milk, 2 tablespoonfuls 
 yeast, flour, 2 tablespoonfuls butter, 1 cupful 
 sugar, 2 eggs, 2 saltspoonfuls salt. 
 
 Rusks require a longer time for rising than 
 ordinary rolls or biscuits. Prepare a sponge of 
 the yeast, milk and flour (sufficient to make a 
 thin batter) and allow it to rise all night. Next 
 morning add eggs, butter and sugar (which must 
 have been mixed well together), salt and flour 
 enough to produce a soft dough. Shape into 
 neat balls of equal size, place in a pan and allow 
 to rise until very light. Flavor according to 
 taste. Bake in a quick, steady oven till of a 
 pretty brown color, glaze with the yolk of an 
 egg and sprinkle with powdered white sugar. 
 
 Butter Rolls — One quart flour, 34 teaspoon- 
 ful salt, 2 teaspoonfuls baking-powder, 1 egg, 1 
 pint milk, 1 tablespoonful lard. 
 
 Sift the flour, salt and baking powder together, 
 rub in the lard cold, then add the egg and milk; 
 mix as soft as possible. Roll it out 34 inch in 
 thickness and cut with a plain, round biscuit 
 cutter. Dip them in melted butter, fold 34 of 
 each piece over, the remainder and bake in a 
 quick oven for 15 minutes. 
 
 Yienna Rolls — One quart milk, 34 teaspoon- 
 ful salt, 3 teaspoonfuls baking-powder, 1 table- 
 spoonful lard, 1 pint milk. 
 
 Mix into a dough easily to be handled without 
 sticking to the hands; turn on the board and 
 roll out to the thickness of 34 inch* cut it out 
 with a large cake cutter, spread very lightly with 
 butter, fold one-half over the other and lay them 
 in a greased pan without touching. Wash them 
 over with a little milk, and bake in a hot oven. 
 
 French Rolls — Two eggs, 34 pin fc milk, 1 
 
 tablespoonful yeast, 1 oz. butter. 
 
 Beat 2 eggs and mix with them 34 pint milk 
 and a tablespoonful yeast; knead well and let 
 stand till morning; then work in 1 oz. butter; 
 mold into small rolls, and bake at once. 
 
 Cinnamon Rolls — Save a piece of dough, 
 about enough to make a loaf, out of your bread 
 before you make it out for baking. To this 
 dough add 1 egg, 1 tablespoonful butter, 34 cup- 
 ful milk, 1 cupful sugar and 1 tablespoonful 
 cinnamon. Work thoroughly, make into rolls 
 and set to rise. When almost done draw to the 
 oven-door, spread lightly with butter and cover 
 with a mixture made of 3 tablespoonfuls butter 
 and 1 tablespoonful cinnamon. Good hot or cold. 
 
 Parkin — One and three-fourths lbs. flour, 34 
 lb. oatmeal, 4 oz. butter, 2 lbs. molasses, a tea- 
 cupful milk, 6 teaspoonfuls baking-powder, 1 
 dessertspoonful ground ginger. 
 
 Mix the dry ingredients well together, warm 
 the molasses with milk (do not make it hot) and 
 mix the whole. Bake in a well-buttered tin for 
 
 1 hour. Cut into squares before taking out of 
 the tin. It should be 134 inches thick. 
 
 Breakfast Rolls — Two quarts flour, 1 table- 
 spoonful sugar, 1 tablespoonful butter, 34 cupful 
 yeast, 1 pint scalded milk, or water if milk is 
 scarce, and a little salt. 
 
 Set to rise until light; then knead until hard 
 and set to rise, and when wanted make in rolls; 
 place a piece of butter between the folds, and 
 bake in a slow oven. 
 
 Graham Biscuits — One quart water or milk, 
 butter the size of an egg, 3 tablespoonfuls sugar, 
 
 2 tablespoonfuls baker’s yeast, and a pinch of 
 salt; enough white flour to use up the water, 
 making it the consistency of batter cakes, and 
 as much Graham flour as can be stirred in with 
 a spoon. 
 
 Set it away till morning; in the morning grease 
 pan, flour hands; take a lump of dough the size 
 of a large egg; roll lightly between the palms; 
 let them rise 20 minutes and bake in a tolerably 
 hot oven. 
 
 Sally Lunn — Two lbs. flour, 34 lb. butter, 3 
 eggs, 1 pint milk, 34 gib- yeast, salt according to 
 taste. 
 
 Cut up the butter in the flour, and with your 
 hands rub it well together; beat the eggs; add 
 them gradually to the flour alternately with the 
 milk; stir in the yeast and salt. Bake it in an 
 earthen mold, or iron pan, 1 hour. 
 
 Breakfast Muffins — Three eggs, 1 breakfast- 
 cupful milk, 1 tablespoonful butter melted, 1 
 
272 
 
 HOUSEKEEPING AND COOKERY 
 
 tablespoonful sugar, a pinch of salt, 2 heaped 
 teaspoonfuls baking-powder. 
 
 Whisk the eggs and mix with the milk; put 
 the melted butter into a basin with the above 
 ingredients, mixing in flour enough to make a 
 batter. Bake in round tins, and when almost 
 done wash the top of each with a feather dipped 
 in milk. 
 
 Graham Muffins — One quart Graham flour, 2 
 teaspoonfuls baking-powder, a piece of butter 
 the size of a walnut, 1 egg, 1 tablespoonful sugar, 
 34 teaspoonful salt, milk enough to make a bat- 
 ter as thick as for griddle cakes. 
 
 Bake in muffin-rings, about 20 minutes, in a 
 quick oven. 
 
 Rice Muffins — Two cups cold boiled rice, 1 
 pint flour, 1 teaspoonful salt, 1 tablespoonful 
 sugar, 2 teaspoonfuls baking-powder, 34 pint 
 milk, 3 eggs. 
 
 Mix into a smooth and rather firm batter, and 
 bake as above. 
 
 Oatmeal Muffins — One cup oatmeal, 134 
 pints flour, 1 teaspoonful salt, 2 teaspoonfuls 
 baking-powder, 1 pint milk, 1 tablespoonful lard, 
 2 eggs. 
 
 Mix smoothly into a batter rather thinner 
 than for cup cakes. Fill the muffin-rings % full 
 and bake in a hot oven. 
 
 Crumpets. — Two eggs, 1 teaspoonful each of 
 salt and sugar, 4 teaspoonfuls baking-powder, 
 1 qt. milk, 3 pts. flour. 
 
 Mix into a stiff batter and bake in greased 
 muffin rings on a hot greased griddle. 
 
 Waffles — Two eggs, 1 pt. milk, 34 oz * butter, 
 34 gill yeast, salt to taste, and flour enough to 
 form a thick batter. 
 
 Warm the milk and butter together; beat the 
 eggs, and add them by turns with the flour; stir 
 in the yeast and salt. When they are light, heat 
 your waffle-irons and butter them, pour in some 
 of the batter, and brown them on both sides; 
 butter them, and serve them with or without 
 sugar and cinnamon. 
 
 Waffles (without Yeast)— Three eggs, l pt. 
 milk, 1 teaspoonful butter, as much flour as will 
 make a batter. 
 
 Beat the yolks and whites separately; melt the 
 butter, and while lukewarm stir it into the milk; 
 whisk the yolks very light, add to them the milk 
 and flour alternately; beat it well; lastly stir in 
 the whites, which should be whisked very dry. 
 The batter should not be beaten after the whites 
 are in. Grease your waffle-irons after having 
 heated them; fill them nearly full of the batter, 
 close them, and place them over the fire; turn 
 the irons so as to bake the waffle on both sides. 
 When done, take it out and butter it. These 
 must be baked the moment they are mixed. 
 
 Rice Waffles — One gill rice, 3 gills flour, salt 
 to taste, 1 oz. butter,. 3 eggs, as much milk as 
 will make it a thick batter. 
 
 Boil the rice in very little water until it is soft; 
 drain it and mash it fine. Then add the butter 
 to the rice whilst it is warm; whisk the eggs very 
 light, the yolks and whites separately. Add the 
 
 yolks to the rice, and as much milk as will form 
 a batter. Beat the whole very hard, then stir 
 the whites of the eggs gently into the mixture. 
 Grease your waffle-irons, and bake them. If the 
 batter should be too thin, add a little more 
 flour. 
 
 Italian Bread — Mix 1 pt. each of milk and 
 water and bring to a boil, add 1 teaspoon salt, 
 and sprinkle in gradually 1 pt. meal and 2 table- 
 spoonfuls of flour. Cook 2 hours. Pour to the 
 depths of 34 inch in shallow pans to cool; when 
 cold cut in round cakes; put in overlapping rows 
 in pan; pour melted butter over, then grated 
 cheese; brown in oven. 
 
 Crackers — One pt. flour, 1 dessertspoon but- 
 ter, a pinch of salt and milk enough to make a 
 stiff dough. Beat well, stick and bake. 
 
 Beaten Biscuit — One qt. flour, 2)4 oz. lard, 1 
 teacup milk, 1 teaspoon salt. Mix the greater 
 part of the flour with the other ingredients and 
 beat 15 minutes, adding the rest of the flour by 
 degrees. They require a steady heat, but not 
 too hot an oven. They should bake 34 hour, 
 otherwise they will be heavy and dark in the 
 middle. 
 
 Puff Biscuit — One and one-half pts. flour, 
 3 teaspoonfuls baking-powder and 1 teaspoonful 
 salt, 1 tablespoonful lard, 134 cups milk. Chop 
 the lard through the flour; sift in salt and add 
 the milk. Roll out quickly, touching as little 
 as possible. Cut in rather large circles; spread 
 one-half of the circle with butter, then fold the 
 other over it; bake 15 minutes. If you choose, 
 you can sprinkle sugar on the top. 
 
 Pop-Overs — Make of equal proportions (say 
 2 cups) milk and flour, 2 eggs, a little salt butter 
 the size of an egg. 
 
 Mix the salt in the flour; mix well, melt the 
 butter and add to other ingredients; the last 
 thing, grease and half fill the tins; bake quickly. 
 
 Crullers — Take 2 cups sugar, 1 cup sweet 
 milk, 3 eggs and 1 tablespoonful butter; beat all 
 together, then add a good pinch of salt, 1 tea- 
 spoon level full of grated nutmeg, 1 heaping full 
 of cinnamon and the grated rind of a lemon. 
 Now mix thoroughly together 3 cupfuls flour and 
 2 heaping teaspoonfuls baking-powder; sift into 
 the bowl containing the other ingredients and 
 mix them. Add enough more flour to give them 
 the proper consistency for rolling out. Fry in 
 hot lard, which must be exactly hot enough to 
 insure success. If too hot they are burned; if 
 not hot enough, as is so often the case, your 
 crullers slowly take up the lard and come out 
 greasy and indigestible. 
 
 Musk Cakes — One qt. milk, 34 pound butter, 
 flour enough to make a dough, salt according to 
 taste, Indian meal sufficient to thicken the milk, 
 34 pint of yeast. 
 
 Boil the milk, and stir into it as much Indian 
 meal, mixed with cold milk, as will make a mush 
 as thick as batter; add the butter and salt while 
 the mush is hot; as soon as it becomes lukewarm 
 stir in the yeast and as much flour as will form a 
 dough; cover it and stand it to rise. Whea 
 
HOUSEKEEPING AND COOKERY 
 
 273 
 
 light, make it out into biscuits, put them in but- 
 tered pans, and as soon as they rise again, bake 
 them in a hot oven. 
 
 Buckwheat Cakes — One pint buckwheat flour, 
 1 qt. water, salt according to taste, 1 gill home- 
 made yeast. 
 
 Mix the water (which should be lukewarm if 
 the weather is cold) with the meal; add the salt 
 and yeast; beat it well; when light, bake them 
 on a griddle. Grease the griddle; pour on a 
 little of the batter; spread it so as to form a 
 cake about the size of a breakfast-plate; the 
 cakes should be very smooth at the edges. When 
 they are done on one side, turn them; when 
 brown on both sides, put some butter on the 
 plate, put the cake on it, butter the top, bake 
 another and put on it, butter hot, and send them 
 to the table. Buckwheat cakes are much better 
 if they are sent to the table with only 1 or 2 on 
 the plate. 
 
 Rye Batter Cakes — One pint of rye meal, 
 milk, salt according to taste, 1 gill home-made 
 yeast. 
 
 Add enough lukewarm milk to the rye to make 
 a thin batter, with salt; beat it well, then add the 
 yeast; when they are light, bake them on a grid- 
 dle, as buckwheat cakes. 
 
 Plain Currant Cake— Take 34 lb. flour, 2 
 teaspoonfuls baking-powder, 34 lb. butter, 34 lb. 
 sugar, 6 oz. currants, milk. 
 
 Rub the butter into the flour, add the other in- 
 gredients, and mix with milk into a moist dough. 
 Bake in a well greased tin for about 40 minutes. 
 
 Icing for Cakes — Beat up the whites of 3 eggs 
 with % lb. of powdered white sugar till light; 
 pour it over the cake, smoothing it with a knife. 
 Set the cake in a warm place till the sugar be- 
 comes hard. 
 
 Sponge Jelly Cake — Three eggs, 4 oz. sugar, 
 1 cup flour, 1 dessertspoonfpl baking-powder, 3 
 tablespoonfuls boiling water. 
 
 Mix the baking-powder with the flour, and 
 beat each of the eggs separately. Then mix all 
 the ingredients together, and bake in jelly tins 
 in a brisk oven. When cool, chocolate frosting 
 put between the cakes makes them very delici- 
 ous, or jelly if preferred. 
 
 Jelly Rolls — Three eggs, 34 cupful butter, 134 
 teaspoonfuls baking-powder, % of a cup of pul- 
 verized sugar, 1 cupful flour, a little salt. 
 
 Bake in shallow pans — a dripping-pan well 
 buttered is good for this purpose; put in the 
 dough till it is about 34 inch thick; take it care- 
 fully from the tins when baked and lay on a 
 cloth; spread jelly over it evenly with a knife; 
 roll while hot; if this is not done the cake will 
 crumble. 
 
 Sponge Jelly Cake (Rolled) — Five eggs, 1 
 cup sugar, 1 cup flour, 1 teaspoonful baking- 
 powder. 
 
 Beat the yolks and sugar to a cream, add the 
 whites, beaten to a stiff froth; then the flour, in 
 which the baking-powder has been mixed. Bake 
 in a dripping-pan. When done, turn out on a 
 cloth, spread jelly on the bottom of the cake, 
 and roll from the side. 
 
 Johnny Cake — One pt. corn meal, 1 teacupful 
 sugar, 1 pt. milk, 2 eggs, 1 teaspoonful butter, 
 salt to taste, 1 teaspoonful dissolved saleratus. 
 
 Mix the butter and sugar with the meal; boil 
 half the milk. Add the dissolved saleratus and 
 the eggs, after they have been well beaten, to 
 the remaining half of the cold milk. Pour the 
 boiling milk over the meal and let it cool. Then 
 add the cold milk and saleratus. Bake in a shal- 
 low pan. 
 
 Icing for Cakes (1) — Four eggs, 1 lb. finely 
 powdered white sugar, vanilla, strawberry, lemon, 
 or any other flavoring. 
 
 Beat well the whites of the eggs, adding the 
 sugar to stiffen in- small quantities; continue 
 until you have beaten the eggs to a stiff froth; 
 it will take about 34 an hour if well beaten all 
 the time; if not stiff enough then, add more 
 sugar; spread carefully on the cake with a 
 broad-bladed knife; to color icing yellow put 
 the grated peel of a lemon (or orange) into a 
 piece of muslin, strain a little juice through it 
 and press hard into the other ingredients. Straw- 
 berry juice or cranberry syrup colors a pretty 
 pink color. 
 
 Icing for Cakes (2) — The whites of 2 eggs, 
 34 lb. castor sugar, and the juice of a lemon or 
 a few drops of orange-flower water. 
 
 Beat the mixture until it hangs upon the fork 
 in flakes, then spread over the cake, dipping the 
 knife in cold water occasionally; stand it before 
 the fire, and keep turning the cake constantly, 
 or the sugar will catch and turn brown. As soon 
 as it begins to harden it may be removed. The 
 icing must not be put on until the cake itself is 
 cold; otherwise it will not set. A few drops of 
 cochineal will color it if desired. 
 
 Lemon Icing — Squeeze the juice of 2 lemons 
 into a basin with 34 lb- of powdered white sugar, 
 and beat it for a short time. If wanted pink, 
 add cochineal. 
 
 Eggless Icing —Take 1 cupful confectioner's 
 sugar and 2 tablespoonfuls water; beat thor- 
 oughly and spread on your cake, which should 
 be ice-cold. The icing will whiten when it has 
 stood a little while. You may color it with pink 
 sugar or chocolate if you like. 
 
 Excellent Frosting — Boil together 1 cup 
 granulated sugar and 4 tablespoonfuls hot water 
 until it threads from the spoon, stirring often. 
 Beat the white of 1 egg until firm; when the 
 sugar is ready set it from the stove long enough 
 to stop boiling, then pour onto the egg slowly, 
 but continually, beating rapidly; continue to 
 beat until of the right consistency to spread 
 on the cake, and flavor while beating. It hardens 
 very quickly after it is ready to put on the cake, 
 so it is best to have the white of another egg 
 ready to add a little if it gets too hard to 
 spread smoothly. Boil the sugar the same as 
 for candy; when right for candy it is right for 
 frosting; if at last it hardens very rapidly it has 
 been boiled too hard, but a little white of egg 
 will rectify it. Or if not boiled enough (that is, 
 if it remains too thin after beaten until cold) 
 
274 
 
 HOUSEKEEPING AND COOKERY 
 
 put in pulverized sugar, adding a little and 
 beatiug hard; then, if not just right, a little 
 more, and beat again until thick enough. 
 
 Tae one thing is to have the sugar boiled just 
 right; if you hit that point you will not have a 
 bit of trouble; if not, it will require “ doctor- 
 ing. ” A good deal depends upon stirring the 
 sugar into the white of the egg at first; if too 
 fast or too slow it will cook the egg in lumps. If 
 you should not get it just right at first do not be 
 discouraged; when once you get it perfect you 
 will never make it any other way. This quantity 
 is for one cake. 
 
 Almond Icing — Put in a brass or copper pan 
 4 lbs. moist sugar, with 1 pint of water. Boil 8 
 minutes, draw off the fire, and mix 2 lbs. ground 
 sweet almonds, stirring till thick, then pour over 
 the cake and dry slowly. 
 
 Chocolate Icing — One-quarter cake chocolate, 
 34 cup sweet milk, 2 dessertspoonfuls corn starch, 
 1 teaspoonful vanilla. 
 
 Mix together the chocolate, milk and starch; 
 boil for 2 minutes, flavor with the vanilla, and 
 sweeten with powdered white sugar to taste. 
 
 Plain Fruit Cake— One lb. flour, % lb. drip- 
 ping, 2 teaspoonfuls baking-powder, a little all- 
 spice and salt, 34 lb. currants, 34 lb. white sugar, 
 and 34 pt. milk. 
 
 Mix into the flour the baking powder and salt, 
 then with the hands rub the dripping in the 
 flour until it resembles bread-crumbs. Add the 
 currants, allspice and sugar. Take care that the 
 ingredients are well mixed; pour in the milk and 
 mix with a wooden spoon. Grease a quartern 
 tin and pour the mixture into it; bake 1 hour. 
 To insure the cake being done stick a piece of 
 broom straw into it. This answers the same 
 purpose as a knife and is better, as the knife is 
 apt to make the cake heavy. Turn the cake on 
 end to allow the steam to evaporate. 
 
 Plain Fruit Cake (2)— One lb. flour, 34 lb. 
 raisins, 4 oz. dripping, 4 oz. white sugar, 1 tea- 
 cup milk, 1 egg, 2 teaspoonfuls baking-powder, a 
 little salt, 1 oz. lemon peel. 
 
 Add to the flour the baking-powder and salt; 
 rub the dripping into the flour with your hands. 
 Take care it is well incorporated. Stone the 
 raisins, grate the lemon rind, and with the sugar 
 add to the other ingredients. Well whisk the 
 egg, and mix in the milk, adding to the mixture; 
 thoroughly mix. Grease a cake tin and bake 1 
 hour. Proceed to test as above. 
 
 Economical Fruit Cake— Five oz. butter, 2 
 lbs. flour, 34 lb. sugar, 1 lb. currants, 1 gill yeast, 
 enough milk to make a thick batter, 1 table- 
 spoonful of powdered cinnamon. 
 
 Mix the flour, leaving out 34 lb., with the but- 
 ter cut in small pieces, the sugar, cinnamon and 
 fruit; add milk enough to form a thick batter, 
 and lastly stir in the yeast. Mix it over night, 
 and set it away to rise; in the morning stir in 
 the remainder of the flour, and let it rise; when 
 light, mould it out very lightly; butter your pan, 
 and bake it in an oven about as hot as for 
 bread. 
 
 Plum Cake — One lb. each of butter, sugar and 
 flour, 10 eggs, 1 lb. raisins, 34 lb. each of cur- 
 rants and sliced citron, 1 teaspoonful of ground 
 cloves, 1 of mace, 1 nutmeg, the juice and grated 
 peel of 1 lemon, 34 coffeecup of molasses. 
 
 Beat the butter till it is soft and creamy, then 
 add the sugar. Beat the whites and the yolks of 
 the eggs separately; stir the yolks in with the 
 butter and sugar; stir the flour in gradually 
 (having first mixed 1 heaping teaspoonful of 
 cream of tartar with it). When the flour is about 
 half worked in, put in 34 teaspoonful soda dis- 
 solved in as little water as is possible to use; 
 then add the whites of the eggs, and lastly the 
 fruit, which is well covered with the rest of the 
 flour. Bake in a large tin, with a buttered paper 
 on the sides as well as on the bottom; it will need 
 to bake slowly for 5 hours. Then do not attempt 
 to lift it from the tin until it is perfectly cold. 
 This cake should be made several days before it 
 is used. 
 
 Delicious Coffee Cake — Sift 134 pints of flour 
 with 2 teaspoonfuls of baking-powder. Cut in bits 
 a heaping tablespoonful of butter and mix it 
 through the flour. Stir in a cupful of syrup, and 
 mix it with cold coffee to the consistency of soft 
 dough. Work into the dough a teaspoonful of 
 ground cloves, one of cinnamon and one of all- 
 spice, also half a pound of seeded raisins, and half 
 a pound of currants well floured. Bake in oblong 
 pans in moderate oven for an hour. This cake 
 should stand about two days before cutting. 
 
 Jolmny Cake — One pint of flour, 1 pint of 
 corn meal (yellow is best), 1 pint of sweet milk, 
 2 large tablespoonfuls of molasses, a teaspoonful 
 of salt, 2 well-beaten eggs, and 2 tablespoonfuls 
 of melted butter. Beat thoroughly, and when 
 ready to bake add two heaping teaspoonfuls of 
 baking-powder. Have your pans well greased 
 and warm, and bake in quick oven about twenty- 
 five minutes. 
 
 Clieese Sticks — Mix well 34 cup of butter 
 into 1 cup of flour, add 1 teaspoonful each of 
 salt and sugar; mix with enough water to make 
 a soft dough and roll out very thin. Have ready 
 34 cup of grated cheese, sprinkle a little on the 
 dough with a very little cayenne pepper and roll 
 out again; do this until the cheese is all used up, 
 then cut it into strips, lay in greased pans and 
 bake in quick oven. 
 
 Aunt Patty’s Egg Bread — Two cups white 
 Indian meal, 1 cup cold boiled rice, 8 eggs well 
 beaten, 1 tablespoonful melted butter, 3 cups 
 sweet milk, 1 teaspoonful salt, and pinch of soda. 
 Stir the beaten eggs into the milk, add meal, salt, 
 butter, last of all the rice. Beat well a few 
 minutes, and bake in shallow pan. 
 
 Seed Cake — Ten oz. flour, 2 oz. sugar, 2 tea- 
 spoonfuls baking-powder, and 1 teaspoonful 
 caraway seeds, 1 egg, 3 oz. butter, a little salt, 
 and 34 glass milk. 
 
 Mix the baking-powder and salt in the flour, 
 rub in the butter also (with the hands). Add the 
 sugar and caraway seeds, taking care to thor- 
 oughly blend them. Well whisk the egg and add 
 the milk to it; add to the other ingredients and 
 
HOUSEKEEPING AND COOKERY 
 
 275 
 
 beat well for about 10 minutes. Grease a bak- 
 ing-tin and pour the mixture in. It will take 
 about 1 hour to bake. 
 
 Cookies — Take 4 cupfuls flour, 2 cupfuls sugar, 
 34 cupful butter, 34 nutmeg, 3 eggs, 1 teaspoon- 
 ful soda, 2 teaspoonfuls cream of tartar, suffi- 
 cient milk to make dough soft enough to drop 
 on a tin. 
 
 Mix the flour, butter, sugar and spices together, 
 add the eggs, dissolve the soda and tartar in the 
 milk, and mix the whole well together. Drop 
 dessertspoonfuls on a greased baking-sheet and 
 bake in a good oven. 
 
 Rice Cake — Two handfuls rice, a little less 
 than a quart of milk, sugar to taste, rind of lemon 
 cut in 1 piece, a small stick of cinnamon, 4 eggs, 
 a small quantity of candied citron. 
 
 Pick and wash in 2 or 3 waters the rice and 
 put it to cook in the milk, sweeten to taste, add 
 the lemon rind and cinnamon. Let the rice 
 simmer gently until it is tender and has ab- 
 sorbed all the milk. Turn it into a basin to 
 cool, and remove the lemon rind and cinnamon. 
 Then stir into it the yolks of 4 and the white of 
 1 egg. Add a little candied citron cut in small 
 pieces. Butter and bread-crumb a plain cake- 
 mould, put the mixture into it and bake in a 
 quick oven 34 hour. 
 
 Rice Cakes — Eight oz. rice flour, 4 oz. white 
 sugar, 4 oz. butter, 3 eggs. 
 
 Work the butter to a creamy substance, add 
 the sugar and flour, and mix in the well-whisked 
 eggs. Roll upon pastry-board and shape into 
 cakes with a cake-cutter. Bake in a slow oven. 
 
 Indian Loaf Cake — One lb. Indian meal, 34 
 lb. butter, 2 eggs, 34 lb. sugar, 34 lb. raisins, 34 
 lb. currants. 
 
 Cut up the butter in the Indian meal; pour 
 over it as much boiling milk as will make a thick 
 batter; beat the eggs very light; when the batter 
 is cool pour them into it. Seed the raisins; 
 wash, pick and dry the currants; mix them with 
 the raisins, and dredge as much wheat flour on 
 them as will adhere to them. Stir the fruit into 
 the batter, and add the sugar. Bake it in a 
 moderate oven 2 hours. 
 
 Queen Cake8 — One lb. dried flour, 1 lb. sifted 
 sugar, 1 lb. washed currants, 1 lb. butter, 8 eggs. 
 
 Mix the flour, sugar and currants; wash the 
 butter in rosewater, beat it well, then mix with 
 it the eggs, yolks and whites beaten separately, 
 and put in the dry ingredients by degrees; beat 
 the whole for 1 hour; butter little tins and put 
 the mixture in, only filling half full, and bake; sift 
 a little fine sugar over just as you put into the 
 oven. 
 
 Ginger Cup Cake — Two cupfuls butter, 2 
 cupfuls sugar, 1 cupful molasses, 1 cupful cream, 
 3 eggs, 1 tablespoonful dissolved saleratus, 4 
 heaping cupfuls flour, 34 cupful ginger. 
 
 Beat the butter and sugar to a cream; whisk 
 the eggs light, and add to it; then stir in the 
 other ingredients. Butter a pan or earthen 
 mould, and pour in the mixture. Bake in a 
 moderate oven, or it may be baked in queen-cake 
 pans. 
 
 Ginger Nuts— Half lb. butter, 34 lb. sugar, 1 
 pint molasses, 2 oz. ginger, 2 tablespoonfuls cin- 
 namon, as much flour as will form a dough, 34 
 oz. ground cloves and allspice mixed. 
 
 Stir the butter and sugar together; add the 
 spice, ginger, molasses, and flour enough to form 
 a dough. Knead it well, make it out in small 
 cakes, bake them on tins in a very moderate 
 oven. Wash them over with molasses and water 
 before they are put in to bake. 
 
 Ginger Bread — Half lb. moist sugar, 2 oz. 
 ground ginger, 1 lb. flour, 34 lb. butter, 34 lb* 
 molasses. 
 
 Put the butter and molasses into a jar near the 
 fire; when the butter is melted mix it with the 
 flour while warm, and spread the mixture thinly 
 on buttered tins, mark it in squares before bak- 
 ing, and as soon as baked enough separate it at 
 the marks before it has time to harden. Time 
 to bake, 15 minutes. 
 
 Honeycomb Ginger Bread— Half lb. flour, 
 34 lb. coarsest brown sugar, 34 lb. butter, 1 des- 
 sertspoonful allspice, 2 dessertspoonfuls ground 
 ginger, the peel of 34 lemon, grated, and the whole 
 of the juice; mix all these ingredients together, 
 adding about 34 lb. molasses so as to make a 
 paste sufficiently thin to spread upon sheet tins. 
 
 Beat well, butter the tins, and spread the paste 
 very thinly over them, bake it in a rather slow 
 oven, and watch it till it is done; withdraw the 
 tins, cut it in squares with a knife to the usual 
 size of wafer biscuits (about 4 inches square), 
 and roll each piece round the fingers as it is 
 raised from the tin. 
 
 Drop Ginger Cakes— Put in a bowl 1 cupful 
 brown sugar, 1 cupful molasses, 1 cupful butter, 
 then pour over them 1 cupful boiling water, stir 
 well; add 1 egg, well beaten, 2 teaspoonfuls soda, 
 2 tablespoonfuls each of ginger and cinnamon, 
 34 teaspoonful ground cloves, 5 cupfuls flour. 
 Stir all together and drop with a spoon on but- 
 tered tins; bake in a quick oven, taking care not 
 to burn them. 
 
 Yorkshire Tea Cakes — Six handfuls flour, 1 
 egg, 1 oz. yeast, a piece of lard about the size of 
 2 eggs, a little salt, and about a pint of new milk. 
 
 Mix the yeast with a little sugar, flour and 
 water. Rub the lard into the flour, and when 
 the yeast has risen stir it in with a little warm 
 milk. Leave it to rise before the fire, then stir 
 it all together with the rest of the milk warmed, 
 and add to the egg beaten up. Knead it well 
 together and leave it to rise before the fire, but 
 not too near; cover it with a cloth. When risen 
 enough, knead it into cakes, let them stand before 
 the fire until they rise, and bake in a moderate 
 oven. 
 
 Currant tea cakes are made by adding currants 
 and a little brown sugar to the dough. 
 
 Metropolitan Cake — Light part: 2 cups sugar, 
 % cup butter, 1 cup sweet milk, 234 cups flour, 
 whites of 5 eggs, 3 teaspoonfuls baking-powder. 
 Dark part: 34 cup molasses, 34 cup flour, 1 cup 
 raisins, 1 teaspoonful cinnamon, 34 teaspoonful 
 cloves, 2 large spoonfuls of the light part. 
 
276 
 
 HOUSEKEEPING AND COOKERY 
 
 Bake the* light part in 2 cakes. Bake the 
 dark part in 1 cake and place between the 2 
 light cakes with jelly or frosting. 
 
 Almond Biscuits — One-quarter lb. almonds, 
 34 lb. flour, 34 lb. sugar, 34 lb- butter, a very 
 small egg. 
 
 Blanch and mince the almonds, add them to 
 the flour and sugar, moisten with the egg, and 
 mix with the butter, previously melted. Roll out 
 rather thin, cut with a biscuit cutter, and bake for 
 34 hour. 
 
 Y irginia Silver Cake — Three-fourths lb. 
 butter; 1 lb. white sugar (loaf sugar pounded 
 and sifted is the best here), ^4 lb- flour, 34 lb- 
 corn starch, whites of 18 eggs, 1 teaspoonful 
 cream tartar. Cream the butter, then sift the 
 flour, corn starch and cream tartar gradually 
 into the butter; add last of all the beaten whites; 
 flavor with almond. This cake requires much 
 watching in baking, and a slow oven. 
 
 Sponge Cake — Five eggs, 34 lb- loaf sugar, 
 the grated rind and juice of one lemon, 34 lb. 
 flour. 
 
 Separate the yolks from the whites. Beat the 
 yolks and sugar together until they are very 
 light; then add the whites, after they have been 
 whisked to a dry froth; alternately with the flour 
 stir in the lemon, put the mixture in small pans, 
 sift sugar over them and bake. 
 
 Hickory Nut Cake — One and one-half cup- 
 fuls sugar, 34 cupful butter, a scant 34 cupful 
 sweet milk, 2 cupfuls flour, 3 eggs, 2 teaspoonfuls 
 cream tartar, 1 of soda or 3 teaspoonfuls baking- 
 powder. 
 
 Bake in layers. Filling for same: 1 cupful sweet 
 cream or milk; let it come to a boil; then stir in 
 1 tablespoonful of corn starch which has prev- 
 iously been wet with cold milk; sweeten to taste; 
 let it just boil up; remove from the fire, and stir 
 in 1 pint of pulverized hickory nut meats. Flavor 
 to taste, and when partially cool spread between 
 each 2 layers. 
 
 Strawberry Shortcake — Butter, flour, straw- 
 berries, sugar, whipped cream. 
 
 Make a rich, short crust with butter and flour, 
 allowing 1 ounce more of flour than butter; bake 
 in flat tins of equal size (the pastry when baked 
 should be about an inch thick) ; open the short- 
 cake, butter it well, and cover 34 with a layer 
 of strawberries previously mixed with sugar; 
 have alternate layers of berries and pastry, 
 finishing with the former, over which place a 
 layer of whipped cream. 
 
 Shortcake (Spanish) — Three eggs, 34 C11 P 
 butter, 1 cup sugar, % cup sweet milk, a little 
 cinnamon, 2 cups flour and 1 teaspoonful baking- 
 powder. 
 
 Stir the flour in, do not knead it; the eggs, 
 butter and sugar should be beaten together till 
 very light; bake in a shallow tin; when it is done 
 spread a thin frosting over the top; make this of 
 the white of 1 egg, a little pulverized sugar and 
 a teaspoonful of cinnamon ; set it in the oven to 
 brown. 
 
 Blackberry Shortcake — Two qts. flour, 3 
 tablespoonfuls butter, 2 of lard, 2)4 cups butter- 
 milk or thick sour milk, yolks of 2 eggs, a tea- 
 spoonful of soda and salt. 
 
 Mix the salt in the flour, then work in the 
 shortening; beat the yolks of the eggs; dissolve 
 the soda in a little hot water and add to the above 
 proportion of milk; add these to the first mix- 
 ture; quickly make into a paste, roll out half 
 an inch thick, having upper and under crust. 
 Lay the paste in a well greased baking-tin, cover 
 thickly with berries, sprinkle with sugar, cover 
 with the top crust. Bake about half an hour; 
 cut into squares and eat (splitting these open) 
 with sugar and butter. 
 
 Short-Cake (Scotch) — Four oz. white sugar, 
 34 lb. slightly salted butter, 1 lb. flour. 
 
 Mix the flour and butter with the hands; then 
 add the sugar, and work all into a smooth ball; 
 then roll out until it is an inch thick; prick over 
 with a fork and pinch round the edges, and 
 bake for 34 hour in an oven with a moderate 
 fire, in a round or square pan, according to 
 taste. 
 
 Chocolate Cake — Half lb. butter, yolks of 12 
 eggs, 34 lb. white sugar, same of ground almonds, 
 34 lb. chocolate, 2 tablespoonfuls cinnamon, 34 
 teaspoonful pounded cloves. 
 
 Melt the butter and stir it until it froths, beat 
 the yolks of the eggs and stir into the butter; 
 add the sugar and pounded almonds, grated 
 chocolate, cinnamon and pounded cloves, beat 
 well for 15 minutes; then beat the whites of the 
 eggs to a froth, and add these to the above 
 mixture; butter the mould, and bake the above 
 in a moderate oven for 134 hours. 
 
 Almond Macaroons — Blanch and skin 8 oz. 
 of Jordan almonds and 1 oz. of bitter ones; dry 
 them on a sieve, and pound them in a smooth 
 paste in a mortar, adding occasionally a very 
 little water, to prevent them from getting oily ; 
 add to them 5 oz. pulverized sugar, 1 teaspoon- 
 ful rice flour, and the whites of 3 eggs beaten in 
 a stiff froth; put this on paper in drops the size 
 of walnuts, bake in a slow oven until they are of 
 a light color and firmly set; take them from the 
 paper by wetting the under side of it. 
 
 Cocoanut Macaroons — Stir together the 
 whites of 2 eggs beaten to 1 lb. of desiccated 
 cocoanut and 1 cupful powdered sugar. Work till 
 it becomes a soft paste and drop in spoonfuls 
 on a buttered tin. Bake in a slow oven. 
 
 Silver Cake — Three-fourths lb. sugar, 34 lb. 
 flour, 34 lb. butter, whites of 8 eggs, 1 heaped 
 teaspoonful essence of bitter almonds. 
 
 Cream the butter and sugar; whisk the eggs 
 to a stiff froth and add; lastly the flour and 
 flavoring. Flavor icing of this cake with rose- 
 water. 
 
 Cocoanut Cake — Six oz. butter, 1 lb. sugar, 
 1 lb. flour, 1 large cupful milk, 1 teaspoonful 
 soda, 2 of cream- of-tartar. 
 
 Rub the butter into the flour; add the sugar 
 and cream-of- tartar; well whisk the eggs; dissolve 
 the soda in a little warm water, adding these to 
 
HOUSEKEEPING AND COOKERY 
 
 277 
 
 other ingredients. Bake in layers as for jelly 
 cake. Icing to place between the layers: 8 oz. 
 white sugar, whites of two eggs. Well whisk the 
 eggs and sugar, add the grated cocoanut and 
 place between the layers. 
 
 Scotch Snow Cake — Seven oz. white sugar, 
 1 lb. arrowroot, 34 lb. butter, whites of 7 eggs, 
 any flavoring that is preferred. 
 
 Beat the butter until like cream, and while 
 beating add gradually the arrowroot and sugar. 
 When the whites of the eggs are beaten to a stiff 
 froth, mix with the other ingredients and beat 
 for a quarter of an hour. Flavor to taste, pour 
 into buttered mould and bake for 1)4 hours. 
 
 White Bride Cake — Put 1 lb. of butter 
 into a basin and beat it with your hand till it 
 comes to a fine cream; add 1)4 lbs. pulverized 
 sugar, and beat together until it is fine and white: 
 then add 1 lb. sifted flour, give it a stir, and then 
 add the whites of 14 eggs; continue to beat it 
 and add another pound of flour and 14 more 
 whites; beat well; mix all together, paper your 
 dish around the sides and bottom, put in your 
 batter and bake in a moderate oven. 
 
 Shrewsbury Cake — One lb. sugar, pounded 
 cinnamon, a little grated nutmeg, 8 lbs. flour, a 
 little rosewater, 3 eggs, melted butter. 
 
 Sift the sugar, cinnamon and nutmeg into the 
 flour (which must be of the finest kind) ; add the 
 rosewater to the eggs and mix with the flour, 
 etc.; then pour in enough melted butter to make 
 it a good thickness and roll out. Mould well, 
 roll thinly, and cut into such shapes as you like. 
 
 Marble Spice Cake — Three-quarters of a 
 pound of flour, well dried; 1 lb. white sugar, )4 
 butter, whites of 14 eggs, 1 tablespoonful cream 
 tartar mixed with flour. 
 
 When the cake is mixed, take out about a 
 teacupful of batter and stir into it 1 teaspoon- 
 ful of cinnamon, 1 of mace, 1 of cloves, 2 of 
 spice and 1 of nutmeg. Fill your mould about 
 an inch deep with the white batter, and drop into 
 this, in several places, a spoonful of the dark 
 mixture; then put in another layer of white, and 
 add the dark as before; repeat this until your 
 batter is used up. This makes one large cake. 
 
 Corn-Starch Cake — Four eggs, whites only; 
 1 cup butter, % cup corn-starch, )4 cup sweet 
 milk, 1 cup flour, 2 teaspoonfuls baking-powder, 
 lemon or rosewater flavoring. 
 
 Cream the butter and sugar thoroughly either 
 with the hand or a silver spoon; mix the corn- 
 starch with the milk and add; then add the eggs, 
 beaten stiff, next the sifted flour, into which the 
 baking-powder has been stirred. Put into well 
 greased mould and bake. 
 
 Cracknels — One qt. flour, )4 nutmeg, 4 eggs, 
 4 spoonfuls rosewater, 1 lb. butter. 
 
 Mix the flour, the nutmeg, grated, the yolks of 
 the eggs, beaten, and the rosewater, into a stiff 
 paste with cold water; then roll in the butter and 
 make into cracknel shape; put them into a kettle 
 of boiling water, and boil them till they swim; 
 then take them out, and put them into cold 
 water; when hardened, lay them out to dry and 
 bake on tin plates. 
 
 Lemon Biscuits — One lb. flour, % lb. white 
 sugar, )4 lb. fresh butter, 1 oz. lemon peel, 1 
 tablespoonful lemon juice, 3 eggs. 
 
 Add the butter to the flour and rub finely with 
 the hands; mince the lemon peel and stir it and 
 the sugar into the former mixture; well whisk 
 the eggs and lemon juice, and thoroughly mix 
 the whole. Drop from a spoon to a greased 
 baking-tin about 2 inches apart. Bake for 20 
 minutes. 
 
 Cocoanut Biscuits — Six oz. cocoanut grated, 
 9 oz. white sugar, 3 eggs. 
 
 Whisk the eggs for about 12 minutes, then 
 sprinkle in the sugar gradually, lastly the cocoa- 
 nut; form with your hands into little pyramids; 
 place upon white paper, and the paper on tins. 
 Bake in a cool oven until slightly brown. 
 
 Rice Biscuits — One-half lb. ground rice, 5 oz. 
 white sugar, 4 oz. butter, 2 eggs. 
 
 Well beat the butter; stir in gradually the 
 ground rice and sugar; well whisk the eggs and 
 add to the other ingredients. Roll out on the 
 paste board and cut into shapes with paste cut- 
 ter. Place upon greased tin and bake a quarter 
 of an hour in a slow oven. 
 
 Delicious Rolls — One and one-half pints new 
 milk, 1 cupful hop yeast, 34 teaspoonful salt, and 
 flour for forming dough, which must be covered 
 and left to rise over night. In the morning add 
 the whites of 2 well-beaten eggs, 34 cupful butter 
 and flour, and knead the dough briskly for 10 
 minutes; roll to the thickness of 34 an inch, cut 
 in 4-inch squares, brush the tops with sweet 
 milk and fold them over cornerwise; place them 
 close together in buttered pans. Set in a warm 
 place until light, when bake in a quick oven. 
 
 Graham Gems — Two tablespoonfuls sugar, 
 1 tablespoonful butter, well-stirred together; add 
 1 coffeecupful sweet milk, graham to make a 
 stiff batter, then 1 well-beaten egg, saltspoonful 
 of salt and 2 teaspoonfuls good baking-powder. 
 This makes a dozen gems. Bake 15 or 20 min- 
 utes. 
 
 PASTRY 
 
 A GOOD hand at pastry will use less butter 
 and produce lighter crust than others. 
 Salt butter is very good, and if well 
 washed makes a good, flaky crust. If the 
 weather is warm the butter should be placed in 
 ice water to keep it as firm as possible; when 
 lard is used take care that it is perfectly sweet. 
 
 In making pastry, as in other arts, “ practice 
 will make perfect;” it should be touched as 
 lightly as possible, made in a cool place, and 
 with hands perfectly cool; if possible, use a 
 marble slab instead of pastry board; if the latter 
 is used, it is better to procure it made of hard 
 wood. 
 
 It is important to use great expedition in the 
 preparation of pastry, and care must be taken 
 
278 
 
 HOUSEKEEPING AND COOKERY 
 
 not to allow it to stand long before baking, or 
 it will become flat and heavy. A brisk oven 
 will be required for puff pastry; a good plan to 
 test the proper heat is to put a small piece of 
 the paste in before baking the whole. Be sure 
 that the oven is as near perfection as possible; 
 for an oven in which the heat is not evenly dis- 
 tributed can never produce a well-baked pie or 
 tart; where there is an unequal degree of heat 
 the pastry rises on the hottest side in the shape 
 of a large bubble and sinks into a heavy, indi- 
 gestible lump on the coolest. Raised pie crust 
 should have a good soaking heat, and glazed 
 pastry rather a slack heat. When suet is used 
 it must be perfectly free from skin and minced 
 as finely as possible; beef suet is considered the 
 best. 
 
 All moulds, pie-dishes, patty-pans, and vessels 
 of all descriptions used for baking or boiling 
 must be well buttered. 
 
 The outside of a boiled pudding often tastes 
 disagreeably, which arises from the cloth not 
 being nicely washed and kept iu a dry place. 
 It should be dipped in boiling water, squeezed 
 dry, and floured when to be used. If bread, it 
 should be tied loosely; if batter, tightly over. 
 The water should be boiling briskly when the 
 pudding is put in. Batter pudding should be 
 strained through a coarse sieve when all is 
 mixed. In others the eggs separately. A pan 
 of cold water should be ready, and the puddiDg 
 dipped in as soon as it comes out of the pot, 
 and then it will not adhere to the cloth. 
 
 Snow is an excellent substitute for eggs 
 either in puddings or pancakes. Two large 
 spoonfuls will supply the place of one egg, and 
 the article it is used in will be equally good. 
 This is a useful piece of information, especially 
 as snow often falls at the season when eggs are 
 the dearest. 
 
 Apple Pudding (Boiled) — Suet or butter 
 crust, apples, sugar to taste, a little minced 
 lemon peel, 2 tablespoonfuls lemon juice. 
 
 Butter a pudding mould, line with the paste, 
 pare, core and cut the apples into small pieces. 
 Fill the basin and add the sugar, finely minced 
 lemon peel and juice. Cover with the crust, press 
 the edges firmly, cover with a floured cloth. Tie 
 securely and plunge into boiling water. Allow 
 to boil 2 hours. Remove from basin and send 
 to table quickly. 
 
 Apple Charlotte — Soak ^ box gelatine 2 
 hours in 2 small cups of cold water. Pare and 
 steam 8 medium-sized apples; when they are 
 tender press through the colander and add 3 cups 
 of sugar and the juice of 1 large lemon. Mix 
 the gelatine with the hot apples and stir until 
 they are cold, then set on ice to harden. Serve 
 very cold with whipped cream. This is an old 
 English dainty. 
 
 Currant Dumpling — One lb. flour, 5 oz. beef 
 suet, 7 oz. currants, 1 glass of water. 
 
 Mince the 6uet finely, mix with the flour and 
 currants, which of course have been washed, 
 picked and dried; mix with the above proportion 
 of water or milk, divide into dumplings about 
 the size of an orange; tie in cloths, plunge into 
 boiling water, and boil from 1 to 1)4 hours. 
 Serve with butter and white sugar. 
 
 Lemon Dumplings — Ten oz. fine bread- 
 crumbs, 1 large tablespoonful flour, J4 lb. finely 
 chopped beef suet, the grated rinds of 2 small 
 lemons, 4 oz. powdered sugar, 3 large eggs 
 beaten and strained, and last of all the juice of 
 the 2 lemons also strained. 
 
 Mix the ingredients well, divide into four 
 dumplings, tie them in well floured cloths, and 
 let them boil an hour. 
 
 Apple Pudding (Baked) — Ten apples, 4 oz. 
 brown sugar, 3 oz. butter, 4 eggs, 2)4 breakfast 
 cups of bread-crumbs. 
 
 Pare and cut into qaarters the apples, remov- 
 ing the cores. Boil them to a pulp. Well whisk 
 the eggs and put them and the butter into the 
 apple pulp. Stir the mixture for 5 minutes. 
 Grease a pie dish and place a sprinkling of 
 bread-crumbs, then of apple, and proceed in this 
 manner until all are used. Bake for % of an 
 hour. The top layer must be of bread-crumbs. 
 
 Batter Pudding — One and od e-half cupfuls 
 flour, 1 teaspoonful baking-powder, )4 teaspoon 
 salt, 1 tablespoon butter, 2 eggs, 1 pint milk. 
 
 Steam 1 hour and serve with sauce. Adding a 
 cupful of raisins, or any other desirable fruit, 
 either fresh or dried, to the above pudding, 
 makes a most delicious dish. 
 
 Bread Pudding — Bread and boiling milk, 
 allowing )4 a pint to 1 lb. soaked bread, 2 beaten 
 eggs, a little nutmeg, sugar. 
 
 Soak the bread in cold water, then squeeze it 
 very dry, take out any lumps, and add the milk, 
 beat up the eggs, sweeten to taste, add nutmeg, 
 and bake the pudding slowly until firm. If 
 desired, a few sultanas may be added to the 
 pudding; or, if the bread is light, such as the 
 crusts of French rolls, it may be soaked in as 
 much cold milk as it will absorb, and when it is 
 perfectly soft have sugar, eggs and flavoring 
 added to it. 
 
 Caramel Pudding — A handful of white sugar, 
 )4 pint water, yolks of 8 eggs, 1 pint milk. 
 
 Boil the sugar and water until of a deep brown 
 color, warm a small basin, pour the syrup in and 
 keep turning the basin in your hand until the 
 inside is completely coated with the syrup, 
 which, by that time, will have set. Take the 
 yolks of the eggs and mix gradually and effect- 
 ually with the milk. Pour this mixture into the 
 prepared mold. Lay a piece of paper on the 
 top. Set it in a saucepan full of cold water, 
 taking care that the water does not come over 
 the top of the mould, put on the cover, and let it 
 boil gently by the side of the fire for 1 hour. 
 Remove the saucepan to a cool place, and when 
 the water is quite cold take out the mould, and 
 turn out the pudding very carefully. 
 
HOUSEKEEPING AND COOKEfttf 
 
 279 
 
 Creamed Sponge Cake — Cut the top from a 
 stale sponge cake loaf in 1 piece, 34 an inch 
 thick. Dig and scrape the crumbs from inside 
 of loaf and upper slice, leaving enough to keep 
 the outside firm. Spread a thick layer of fruit 
 jelly on the inside. Heat a cup of milk to a 
 boil, stir in a tablespoonful of cornstarch wet 
 with cold milk, and the cake crumbs rubbed fine. 
 Stir until thick, take from the fire, beat in 2 
 whipped eggs and 2 tablespoonfuls of sugar. 
 Make all into smooth batter; set in boiling water 
 on the range and stir for 5 minutes after the 
 mixture is really hot enough. Turn into a bowl, 
 flavor with almond or vanilla, and let it get cold. 
 Fill the cake with it, fit on the top, wash all over 
 with whipped white of egg; sift powdered sugar 
 evenly over it until no more will adhere to the 
 surface, and let it harden. 
 
 Martha’s Pudding — One-half pint milk, 1 
 laurel leaf, a piece of cinnamon, 1 cupful bread- 
 crumbs, 3 eggs, nutmeg and lemon-peel, 1 tea- 
 spoonful orange-flower water. 
 
 Put the laurel leaf and cinnamon into the milk 
 and boil, then pour over the bread-crumbs, add 
 the eggs well beaten, the nutmeg, lemon-peel 
 and flower-water. Sweeten to taste, butter a 
 basin, stick currants or split raisins in rows upon 
 it. Stir all the ingredients well together and 
 pour into the basin. Cover with a cloth and 
 boil 134 hours. 
 
 Chocolate Pudding — One quart milk, 14 even 
 tablespoonfuls grated bread-crumbs, 12 table- 
 spoonfuls grated chocolate, 6 eggs, 1 tablespoon- 
 ful vanilla, sugar to make very sweet. 
 
 Separate the yolks and whites of 4 eggs; beat 
 up the 4 yolks and 2 whole eggs together very 
 light with sugar. Put the milk on the range, 
 and when it comes to a perfect boil pour it over 
 the bread and chocolate; add the beaten eggs, 
 sugar and vanilla; be sure it is sweet enough; 
 pour into a buttered dish; bake 1 hour in a 
 moderate oven. When cold, and just before it 
 is served, have the 4 whites beaten with a little 
 powdered sugar, and flavor with vanilla and use 
 as a meringue. 
 
 Currant Pudding (Boiled) — Fourteen oz. 
 flour, 7 oz. suet, 7 oz. currants, a little milk. 
 
 Have the currants washed and dried, mixed 
 with the finely minced suet and flour. Moisten 
 the whole with sufficient milk to form a stiff 
 batter. Place in a floured cloth and plunge into 
 boiling water. Boil 4 hours and serve with butter 
 and sugar. 
 
 Gingerbread Pudding — Two oz. lard or 
 butter, 2 tablespoonfuls brown sugar, 2 ditto 
 golden syrup, 1 egg, 1 teacupful milk, 1 tea- 
 spoonful ground ginger, 8 oz. flour 1 teaspoon- 
 ful baking-powder. 
 
 Work the butter and sugar together, then add 
 the egg beaten well, the ginger, syrup and milk, 
 and then the flour and baking-powder. Steam 4 
 hours. 
 
 Ginger Pudding — Nine oz. flour, 5 oz. suet, 
 5 oz. sugar, 1 large tablespoonful grated ginger. 
 
 Chop the suet finely, add to the flour, sugar 
 and inger; mix well. Butter a mould and put 
 
 the ingredients in perfectly dry. Cover securely 
 with a cloth and boil 3 hours. To be eaten with 
 sweet sauce. 
 
 Cherry Pudding — One pint flour, 1 cup milk, 
 butter the size of an egg, 2 eggs, 34 cup sugar, 2 
 teaspoonfuls baking-powder, a little salt and a 
 pint of cherries which have been stoned. Boil 1 
 hour. If one has not a regular boiler, the batter 
 may be turned into a 5-pound lard pail, or any 
 tin pail holding about 2 quarts. Cover tightly, 
 and place in a large kettle of boiling water, which 
 should also be covered. Never let the pudding 
 stop boiling for a second until it is removed. 
 
 Orange Pudding — The rind of 1 Seville 
 orange, 6 oz. fresh butter, 6 oz. white sugar, 6 
 eggs, 1 apple, puff paste. 
 
 Grate the rind and mix with the butter and 
 sugar, adding by degrees the eggs well beaten; 
 scrape a raw apple and mix with the rest; line 
 the bottom and sides of a dish with paste, pour 
 in the orange mixture, and lay it over crossbars 
 of paste. It will take half an hour to bake. 
 
 Lemon Pudding — Two eggs, 2 cupfuls 
 sugar, 4 tablespoonfuls corn-starch, 2 lemons, 
 butter. 
 
 Beat the yolks of the eggs light, add the sugar; 
 dissolve the corn-starch in a little cold water, stir 
 into it 2 teacupfuls of boiling water; put in the 
 juice of the lemons, with some of the grated 
 peel. Mix all together with a teaspoonful of 
 butter. Bake about 15 minutes. When done 
 spread over the top the beaten whites of the eggs, 
 and brown. 
 
 Fairy Pudding — Over 34 box gelatine pour 
 1 cup of cold water and let it soak 1 hour. Let 
 1 pint of rich milk come to a boil and add to it 3 
 well-beaten eggs and 34 CU P sugar; when it 
 thickens, stir in the gelatine and in 2 minutes 
 take from the fire and flavor with almond 
 extract. Line a mould with stale cake, pour in 
 the mixture and set away on ice. Whip 1 pint 
 of cream and pile on the top; serve very cold. 
 
 Marmalade Pudding — Two oz. lard or but- 
 ter, 2 tablespoonfuls brown sugar, 4 oz. marma- 
 lade, 1 egg, 1 teacup milk, 8 oz. flour, 1 teaspoon- 
 ful baking-powder. 
 
 Well mix the butter and sugar, then add the 
 eggs well beaten, the marmalade and milk, then 
 the flour and baking-powder. Steam 4 hours. 
 
 Boiled Batter Pudding — Three-fourths lb. 
 flour, 3 eggs, a pinch of salt, a pint of milk. 
 
 Put the flour and salt in a basin and break the 
 eggs in it and mix well. Then add the milk 
 gradually, stirring well to make the batter 
 smooth. Beat it with a wooden spoon for a few 
 minutes, put it into a well-buttered basin, tie 
 over with a well-floured cloth and boil for 1)4 
 hours. 
 
 Holiday Pudding — A plain sponge cake, 
 strawberry jam, icing, a rich custard, some pre- 
 served ginger. 
 
 Make the sponge cake in a round mold; take 
 out the inside of the cake with a cutter, not too 
 near the edge; put in a layer of strawberry jam, 
 not too thickly spread. Cut the inside of the 
 
280 
 
 HOUSEKEEPING AND COOKERY 
 
 cake you have taken out in slices, spread some 
 jam between each slice (different sorts of jam 
 may be used, but strawberry does jvery nicely), 
 and replace the cake. Ice it nicely~over; put it 
 into a very slow oven to try the icing. Then 
 make the custard and pour into it small pieces of 
 preserved ginger. Pour into the cake and serve 
 hot. 
 
 Cabinet Pudding — One and one-half pints 
 new milk, white sugar, 1 lemon, cinnamon, mace, 
 cloves, 5 eggs and the yolks of 4, butter, 4 or 5 
 sponge cakes. 
 
 Boil the milk with enough white sugar to 
 sweeten it, the peel of a fresh lemon cut thinly, 
 the cinnamon, mace and cloves. Boil these 
 ingredients as for a custard. Beat up the eggs. 
 Pour the boiling milk, etc., on to these, stirring 
 continually, then strain the whole through a hair 
 sieve and leave to cool. Take a good-sized pud- 
 ding mould, butter it well and line it with sponge 
 cake cut into thin slices. Pour the custard into 
 the mould and tie it close. It will take 1 )4 hours 
 to boil. It is an improvement, after buttering 
 the mould and before placing the sponge cakes, to 
 arrange some stoned raisins, sjices of candied 
 peel and nutmeg. Serve hot with sauce. 
 
 Fig Pudding — One lb. flour, 2 oz. bread 
 crumbs, 2 oz. finely-chopped suet, 2 oz. sugar, 1 
 egg, )4 lb. figs cut in slices. 
 
 Flavor with nutmeg; mix all with milk and 
 boil 2 hours. 
 
 Steamed Pudding — One cupful suet chopped 
 fine, 1 cupful molasses, 1 cupful currants washed 
 and dried, 1 cupful sour milk, 1 teaspoonful 
 soda, a little salt, flour. 
 
 Mix well, using flour enough to make a stiff 
 dough; pour into a mold and steam 4 hours. 
 
 Oxford Dumplings — Two oz. grated bread, 4 
 oz. currants, 4 oz. suet chopped fine, 1 large 
 spoonful flour, 1 oz. pounded sugar, 3 eggs, 
 grated lemon peel and a little spice. 
 
 Mix with the yolks of the eggs well beaten 
 and a little milk. Divide into 5 dumplings )4 
 inch thick, and fry a nice brown in plenty of 
 lard. Serve with white sauce and sifted sugar on 
 them. 
 
 Fruit Pudding — Crust: One-fourth oz. suet 
 to 6 oz. flour; pinch of salt, and water enough to 
 make a thick paste; fruit and sugar. 
 
 Make the crust of suet, flour, salt and water; 
 roll it out thin before putting into a buttered 
 basin, then add the fruit mixed with the sugar, 
 except in the case of apples, which are some- 
 times hardened by boiling with sugar; put on a 
 lid of paste, and boil the pudding 1)4 hours. 
 Care should be taken to roll the crust thin, in 
 order to get as much fruit as possible into the 
 pudding. It is a good plan to stew a little fruit, 
 and serve it with the pudding, as it should be 
 given to children in large proportion to the crust. 
 
 Strawberry Saracen — Toast very thin slices 
 of stale bread and line the bottom and sides of 
 a China dish with them, after buttering gener- 
 ously. Trim the bread to fit the dish neatly. 
 Fill the space with strawberries packed and 
 heaped as full as the dish will hold; sift plenty 
 
 of sugar all through and over them, and set the 
 dish in a moderate oven for about half an hour. 
 It will be found that the berries melt a great 
 deal, so they must be plentiful. Serve very cold 
 with rich, thick cream. This is one of the most 
 delicious desserts imaginable, notwithstanding 
 that there are people who consider it almost a 
 crime to cook strawberries in any way. 
 
 Mince Pies — The sooner the Christmas mince 
 meat is prepared and set away to ripen so much 
 better will the pies made of it be. Take 3 lbs. 
 lean beef from the round and boil it in enough 
 water to cover it. When very tender, set it away 
 till cold, and then chop very fine, carefully re- 
 moving any piece of gristle or fat. Next weigh 
 out 5 lbs. Greening apples; after peeling and 
 coring them, chop fine and add to the meat. 
 Chop fine 1 lb. kidney suet and 2 lbs. seeded 
 raisins and add to the above with 2 lbs. clean 
 currants, % lb. citrons, finely 6hredded, and 4 
 oz. each of candied orange and lemon peel (or 
 the grated rind of 2 oranges and 2 lemons), and 
 the pulp of 2 oranges and 2 lemons chopped and 
 freed from seeds and tough bits. To these in- 
 gredients add enough sugar to sweeten to taste, 
 also 2 even tablespoonfuls cinnamon, 1 table- 
 spoonful mace, 1 tablespoonful alspice and 1 
 tablespoonful cloves, together with a grated nut- 
 meg and a good teaspoonful salt. Now add 
 enough sweet cider to secure the right consist- 
 ency — 3 pints or two quarts. Any fruit juice is 
 an improvement, especially the juice from spiced 
 pears or peaches. Some liberally disposed house- 
 wives contribute a jar of preserved strawberries, 
 or raspberries, or cherries, to their pot of mince, 
 which is a rare improvement. When all has been 
 thoroughly mixed, place the stone pot contain- 
 ing the mince meat on the back of the range to 
 warm slowly through, gradually moving it for- 
 ward till it boils; then push it back to simmer 
 for a few moments, after which it should be set 
 away to cool. Keep in a cool place till wanted, 
 and in making the pies sprinkle in about a 
 dozen seeded raisins to each one. 
 
 Plum Pudding — Two lbs. beef suet, 1)4 lbs. 
 bread crumbs, 1)4 lbs. flour, 2 lbs. raisins, 2)4 lbs. 
 currants, )4 lb. mixed peel, 1)4 lbs. foots sugar, 
 14 eggs, a little nutmeg, ginger, allspice (pow- 
 dered), a large pinch of salt, )4 pint milk. 
 
 Chop the suet as finely as possible, and any 
 stale piece of bread can be used for grating, 
 allowing the above quantity; mix with the suet 
 and flour. Stone the raisins, and have the cur- 
 rants perfectly washed and dried, the peel cut 
 into thin slices and added to the suet, bread and 
 flour, mixing well for some minutes; then add 
 the sugar and continue working with the hands 
 for 5 minutes. Put the eggs into a bowl (break- 
 ing each into a cup first to ascertain that it is 
 fresh and to remove the speck), add to them 
 grated nutmeg, powdered ginger and powdered 
 allspice, according to taste, and a large pinch of 
 salt; then stir in )4 pint milk; beat all up to- 
 gether, and pour it gradually into another bowl, 
 working the whole mixture with the hand for 
 some time. If the mixture be too stiff, add 
 more milk, and continue to work it with a 
 
HOUSEKEEPING AND COOKERY 
 
 281 
 
 wooden spoon for at least 34 hour. Scald 2 pud- 
 ding cloths, spread each in a bowl and dredge 
 them well with flour. Divide the composition in 
 2 equal parts, put each in its cloth and tie it up 
 tightly. To boil the pudding, place 2 inverted 
 plates in saucepans filled with water, and when 
 the water boils fast put each pudding into its 
 saucepan. Let them boil 6 hours, keeping the 
 saucepan full by adding more water as it is re- 
 quired, and taking care that it never ceases 
 boiling. Then take the puddings out and hang 
 them up till the next day, when the cloth of each 
 pudding should be tightened and tied afresh, 
 and 3 hours’ boiling, as in the first instance, will 
 make them ready for table. 
 
 Baked Custard — Five eggs, 5 tablespoonfuls 
 sugar, 1 quart milk, 2 teaspoonfuls almond or 
 other flavoring extract. Beat the whites and 
 yolks of the eggs separately, to the yolks add 
 the sugar, then, a little at a time, the milk, 
 next the flavoring, and lastly the whites of the 
 eggs, stir well together and bake in thick cups 
 set in a pan of water in rather quick oven until 
 firm — this usually takes about 30 minutes. 
 
 A Teetotaler’s Christmas Pudding — Pick 
 and stone 2 lbs. good Valentias; pick, wash and 
 dry 1 lb. currants; chop 2 lbs. beef suet; have 
 ready 34 lb* brown sugar, 6 oz. candied peel, cut 
 thin, 234 lbs. flour, 6 eggs, a quart or more of 
 milk, 1 oz. mixed spice, and a tablespoonful salt. 
 
 Put the flour into a large pan, add the plums, 
 currants, suet, sugar, peel, spice and salt, and 
 mix them well together while dry. Beat the eggs 
 well in a large basin, and add a portion of the 
 milk, stirring it at the same time. Make a well 
 in the middle of the flour and pour in the milk 
 and eggs. Keep stirring till all the ingredients 
 are thoroughly mixed. Add more milk, if neces- 
 sary, and stir up again; the batter should be 
 rather stiff. Have a good stout cloth ready; 
 wet and flour it well, lay it over a pan, pour in 
 the batter, and tie it firmly up. When the water 
 in the copper or large kettle boils , put the pud- 
 ding in and let it boil gently for 5 or 6 hours. 
 Turn it carefully out of the cloth. Serve with 
 or without sauce. 
 
 Dutch Boiled Pudding— Mix well together 1 
 cupful suet, 1 cupful milk, 1 cupful molasses, 1 
 tablespoonful ginger, 1 teaspoonful ground 
 cloves, 34 nutmeg; add flour to make a stiff bat- 
 ter, and 1 teaspoonful baking-powder, and last 
 of all mix in the batter 134 cupfuls of any kind of 
 fruit well floured. Wet a cloth-bag — an old nap- 
 kin makes a good bag — and sprinkle conscien- 
 tiously with flour; then pour in the batter and 
 tie up the neck of the bag very tightly, leaving 
 a generous room for the pudding to swell, for it 
 is as expansive as gossip. Have a kettle of boil- 
 ing water and dump in the bag. You must turn 
 the bag every 10 minutes for the first hour, then 
 boil it for two hours longer, and if you have not 
 let the supply of water run too low, or forgot to 
 turn it, or scalded yourself in the manipulations 
 and thus left too much of the pudding above 
 water in your haste, or pricked the bag with 
 your turning fork, or done anything else ruinous, 
 
 you will have a pudding not nearly so indigesti- 
 ble as you might suppose. 
 
 Puff Puddings — One pint flour, 2 teaspoon- 
 fuls baking-powder and a teaspoonful salt, enough 
 milk to make a soft batter, and 1 pint of any 
 kind of ripe berries. Make your batter, grease 
 cups thoroughly, and into each one put a table- 
 spoonful of the batter and one of the berries, 
 covering them with more batter. Set the cups 
 in a steamer and steam 20 minutes. Make the 
 sauce as follows: Mix 1 cup sugar and 34 cup 
 
 butter; to this add 2 eggs; beat well and add 1 
 cup milk and one of the berries. Set inside of a 
 vessel of boiling water until ready to use, stirring 
 often. 
 
 Roly Poly Jam Pudding — Suet crust and 10 
 oz. of any kind of jam. 
 
 Having made a nice suet crust, roll to the 
 thickness of about 34 inch. Place the jam in 
 the center and spread equally over the paste, 
 allowing a margin of about 34 inch for the pud- 
 ding to join. Roll up lightly, join the ends 
 securely, place upon a floured cloth, and secure 
 with tape, allowing a little for the pudding to 
 swell. Plunge into boiling water and boil 2 hours. 
 
 Red Currant Pudding— Some red currants 
 and raspberries, sugar, slices of bread. 
 
 Stew the red currants and raspberries with 
 sugar till thoroughly done, pour off all the juice, 
 and put the fruit while hot into a pudding basin 
 lined with bread made to fit exactly; fill the basin 
 up with fruit, and cover it with a slice of bread 
 made to fit exactly; let it stand till quite cold 
 with a plate on it. Boil up the juice which was 
 poured off with a little more sugar, and let that 
 get cold. When served the pudding must be 
 turned out on a dish and the juice poured all 
 over it so as to color the bread thoroughly. It 
 can be served with custard or cream. 
 
 Raspberry Pudding— One pint bread-crumbs, 
 1 quart milk, 2 cupfuls sugar, 1 lemon, butter, a 
 cupful of preserved raspberries, 4 eggs. 
 
 Mix the bread-crumbs, milk, 2 cupfuls sugar, 
 the peel of the lemon grated, the yolks of the 
 eggs, and a small piece of butter, and bake. 
 When done spread over the top a cupful of pre- 
 served raspberries; put over that a meringue 
 made with the whites of the eggs, a cupful of 
 sugar and the juice of the lemon. Return it to 
 the oven to color; let it partly cool and serve it 
 with rich cream. 
 
 .Sweet Potato Pudding — Two cups mashed 
 sweet potato (the potato must first be boiled), 
 a cup of sugar, a small cup of butter, 3 eggs, 34 
 teaspoonful soda dissolved in a little hot water, 
 a teaspoonful lemon extract, and 34 teaspoonful 
 grated nutmeg. 
 
 Beat the eggs until they are very light, rub the 
 butter and sugar to a cream, and mix all with 
 the potato; cover a deep plate or shallow pud- 
 ding dish with a thick crust; then put in the 
 mixture and bake slowly for % of an hour. 
 
 Rice and Raisin Pudding — Five eggs, 1 cup 
 rice, 1 cup sugar, butter the size of an egg, 2 
 handfuls of raisins. 
 
282 
 
 HOUSEKEEPING AND COOKERY 
 
 Simmer the rice in a quart of milk until tender; 
 remove from the stove to cool. Well whisk the 
 yolks of the eggs and add to the rice, also the 
 rest of the milk, sugar, and butter; then well 
 beat the whites of the eggs, stone the raisins, and 
 add to the other ingredients. Grate nutmeg on 
 the top and bake 1 hour. 
 
 Raspberry Bavarian Cream — Cover 34 box 
 gelatine with 34 cupful cold water and let soak 
 34 hour; set over boiling water and stir until 
 dissolved; add 6 tablespoonfuls sugar and a pint 
 of raspberry juice; strain into a tin pan. Set on 
 ice and stir until thick; add a pint of whipped 
 cream. Mix thoroughly, pour in a mold, and 
 stand aside to harden. 
 
 Arrowroot Blanc Mange — Moisten 2 des- 
 sertspoonfuls of best arrowroot with water, rub 
 to a smooth paste and throw it into 1 cupful of 
 boiling milk; stir steadily and boil until it 
 thickens. Serve cold, sweetened and flavored 
 to taste. 
 
 Baked Lemon Pudding — Three oz. crumbs, 
 3 oz. sugar, 3 oz. butter, the grated rind and juice 
 of a lemon, % pint milk, 3 eggs, some good paste. 
 
 Mix the dry ingredients, pour over them the 
 milk, made hot. When cold, add the eggs and 
 lemon juice. Line a greased dish with thin paste, 
 putting a double strip round the edge; pour the 
 mixture into it, and bake in a moderate oven. 
 
 Rice and Apple Pudding — A cupful of rice, 
 6 apples, a little chopped lemon peel, 2 cloves, 
 sugar. 
 
 Boil the rice for 10 minutes; drain it through 
 a hair sieve until quite dry. Put a cloth into a 
 pudding basin and lay the rice round it like a 
 crust. Cut the apples into quarters, and lay them 
 in the middle of the rice with a little chopped 
 lemon peel, cloves and some sugar. Cover the 
 fruit with rice, tie up tight, and boil for an hour. 
 Serve with melted butter, sweetened and poured 
 over it. 
 
 Cream Tapioca Pudding — Three tablespoon- 
 fuls tapioca, 4 eggs, 3 tablespoonfuls sugar, 3 
 tablespoonfuls prepared cocoanut, 1 quart milk. 
 
 Soak the tapioca in water over night, put it in 
 the milk and boil % of an hour. Beat the yolks 
 of the eggs into a cup of sugar, add the cocoa- 
 nut, stir in and boil 10 minutes longer; pour into 
 a pudding dish; beat the whites of the eggs to a 
 stiff froth, stir in 3 tablespoonfuls of sugar; put 
 this over the top and sprinkle with cocoanut, and 
 brown 6 minutes. 
 
 French Tapioca — Two oz. fine tapioca, 34 
 pint milk, 1 well-beaten egg, sugar and flavoring. 
 
 Take the tapioca de la couronne, and boil it in 
 34 pint water until it begins to melt, then add 
 the milk by degrees, and boil until the tapioca 
 becomes very thick; add the egg, sugar and 
 flavoring to taste, and bake gently for % of 
 an hour. This preparation of tapioca is superior 
 to any other, is nourishing, and suitable for del- 
 icate children. 
 
 Velvet Pudding — Five eggs, 134 cupfuls 
 sugar, 4 tablespoonfuls corn starch, 3 pints milk. 
 
 Dissolve the corn starch in a little cold milk, 
 
 and add 1 cupful of sugar and the yolks of the 
 eggs beaten. Boil 3 pints of milk and add the 
 other ingredients while boiling; remove from 
 the fire when it becomes quite thick; flavor with 
 vanilla and pour into a baking-dish; beat the 
 whites of the eggs to a stiff froth, add 34 CU P 
 sugar, turn over the pudding, and place it in the 
 oven and let brown slightly. 
 
 Sauce for Velvet Pudding — Yolks of 2 eggs, 
 
 1 cupful sugar, 1 tablespoonful butter, 1 cup milk. 
 
 Well beat the yolks, sugar and butter; add to 
 
 the milk (boiling), and set on the stove till it 
 comes to boiling heat; flavor with vanilla. 
 
 Florentine Pudding — 1 quart milk, 3 table- 
 spoonfuls corn starch dissolved in a little cold 
 milk, 3 eggs, 34 teacupful sugar; flavoring, lemon 
 or vanilla, or, according to taste, white sugar. 
 
 Put the milk in a saucepan and allow it to boil. 
 Add to the corn starch (mixed in the milk) the 
 yolks of the 3 eggs beaten, the sugar and flavor- 
 ing; stir in the scalding milk, continue stirring 
 until the mixture is of the consistency of cus- 
 tard. Pour into baking-tin; beat the whites of 
 the eggs in a teacup of pulverized sugar and 
 when the pudding is cooked spread on the top; 
 place in the oven to brown. Can be eaten with 
 cream, but is very nice without. 
 
 Sweet Macaroni — One-quarter lb. best mac- 
 aroni, 2 quarts water, a pinch of salt, 1 teacup- 
 ful milk, 34 lb. white sugar, flavoring. 
 
 Break up the macaroni into small lengths, and 
 boil in the water (adding the salt) until perfectly 
 tender; drain away the water, add to the maca- 
 roni, in a stewpan, the milk and sugar, and keep 
 shaking over the fire until the milk is absorbed. 
 Add any flavoring and serve with or without 
 stewed fruit. 
 
 Gingerbread Pudding— One-quarter lb. suet, 
 
 2 oz. ground ginger, 34 lb. sugar, 2 tablespoonfuls 
 molasses, 1 teaspoonful baking-powder, 1 lb. 
 flour, about 34 pint milk. 
 
 Mix the dry ingredients, dissolve the molasses 
 in the milk, beat all well together, and boil in a 
 well-floured cloth for 3 hours. 
 
 Oatmeal Pudding — Two oz. fine Scotch oat- 
 meal, 34 pmt c °ld milk, 1 pint boiling milk, sugar 
 to taste, 2 oz. bread crumbs, 1 oz. shred suet, 1 
 or 2 beaten eggs, lemon flavoring or grated nut- 
 meg. 
 
 Mix with the oatmeal, first, the cold milk, and 
 then add the boiling milk; sweeten and stir over 
 the fire for 10 minutes, then add the bread 
 crumbs; stir until the mixture is stiff, then add 
 the suet and eggs; add flavoring. Put the pud- 
 ding in a buttered dish and bake slowly for an 
 hour. 
 
 Apple Snow balls — One-half lb. rice, 5 or 6 
 large apples, a little butter and sugar. 
 
 Wash the rice, put it into plenty of water, and 
 boil quickly for 10 minutes, drain it and let it 
 cool. Pare the apples, take out the core with a 
 vegetable cutter, and fill the hole with a small 
 piece of butter and some sugar. Enclose each 
 apple in rice, tie in separate cloths, and boil for 
 1 hour. Serve with sweet sauce. 
 
HOUSEKEEPING AND COOKERY 
 
 283 
 
 Sunday Pudding — One-quarter lb. bread- 
 crumbs, 24 pint milk, sugar and flavoring to 
 taste, 2 eggs, strawberry jam. 
 
 Boil the bread-crumbs in the milk, sweeten and 
 flavor, and when the bread is thick stir in the yolks 
 of the eggs. Put the pudding into a buttered tart 
 dish, bake slowly for % of an hour. Then spread 
 over the top a layer of strawberry jam, and on 
 this the whites of the eggs beaten with a teaspoon- 
 ful of sifted sugar to a strong froth. Dip a knife 
 in boiling water, and with it smooth over the 
 whites; put the pudding again into a moderate 
 oven until the top is a light golden brown. Serve 
 immediately. 
 
 Yorkshire Pudding — One egg, a pinch of 
 salt, milk, 4 tablespoonfuls flour. 
 
 Beat the egg and salt with a fork for a few min- 
 utes. Add to this 4 tablespoonfuls of milk and 
 the flour; beat (with a spoon) very well, while in 
 a batter, for 10 minutes. Then add the milk till 
 it attains almost the consistency of cream. Take 
 care to have the dripping hot in the pudding tin. 
 Pour the batter into the tin to the thickness of 
 about a quarter of an inch, then bake under the 
 roasting joint. The above will make a pudding 
 of moderate size, perhaps one dozen squares. 
 The great secret of a pudding being light is to 
 mix it 2 hours before cooking it. 
 
 Malvern Pudding — Some thin slices of dry 
 bread, fresh fruit, sugar, custard. 
 
 Line a basin with the slices of bread. Boil 
 some fresh, juicy fruit with sugar, in the propor- 
 tion of 24 lb. to 1 lb. of fruit. Pour into the 
 lined basin, and cover with slices of bread. Put 
 a saucer on the top with a heavy weight on it. 
 Turn out next day and pour custard round it. 
 
 Orange Custard — The juice of 12 oranges, 
 the yolks of 12 eggs, 1 pint of cream, sugar to 
 taste. 
 
 Sweeten the juice, and stir it over a slow fire 
 until the sugar dissolves, taking off the scum as it 
 rises. When nearly cold stir in the yolks, well 
 beaten, and the cream. Stir again over the fire 
 until it thickens. Be careful not to boil it, or it 
 will curdle. 
 
 Apple Solid — Take 3 lbs. sliced apples, 1% 
 lbs. lump sugar, the juice and grated rind of 2 
 lemons. 
 
 Dip the lumps of sugar in water, and boil with 
 the apples and lemon until stiff. Put into a 
 mould, and, when cold, turn out. May be served 
 with custard poured round. 
 
 Apple Snow — Take 4 apples, 3 dessert- 
 spoonfuls of sugar, the grated rind of a lemon, 
 the whites of 3 eggs. 
 
 Peel, core and stew the apples, mix with them 
 the sugar and lemon rind. Beat the whites of 
 eggs to a stiff froth, mix with the apples, and 
 beat the whole until quite white. Pile on a glass 
 dish. 
 
 Preserve Sandwiches — One-half lb. sifted 
 sugar, 24 lh. butter, 2 eggs, 2 oz. ground rice; 
 work them well together, then add 7 oz. flour. 
 
 Spread half this mixture upon buttered paper 
 in a shallow tin, then a layer of preserve, and 
 cover with the other half of the paste. Bake 
 
 in a quick oven, and when cold and ready for 
 use cut it into pieces like sandwiches, and sprinkle 
 sugar over. 
 
 Graham Pudding — Two cups Graham flour, 
 2 eggs, 1 quart milk, butter the size of an egg, 
 salt to taste. 
 
 Put a pint of milk into a buttered st.ewpan, and 
 allow to heat slowly. Mix the rest of the milk in 
 the flour, and beat lightly with the butter, eggs 
 and salt. Then pour the hot milk upon it, mix 
 well, return to the fire surrounded by boiling 
 water, and stir constantly for 24 hour; grate 
 nutmeg upon it. Serve in uncovered dish, and 
 eat with butter and sugar. 
 
 Cottage Pie — Two lbs. potatoes, scraps of 
 cold meat, 1 onion, 124 oz * butter, pepper and 
 salt to taste, 24 glass milk. 
 
 Boil and mash potatoes (or, if there are any 
 cold ones at hand, they will do as well); put the 
 milk and butter on the fire to boil, and when 
 boiling pour upon the mashed potatoes and 
 mix to a paste; place the meat in a pie dish 
 with a little fat in layers, mince the onion and 
 sprinkle each layer with it, also pepper and salt; 
 half fill the dish with water or gravy and cover 
 with the potatoes, smoothing neatly and markiug 
 with a fork into a pattern; bake 24 hour. 
 
 Boiled Bread Pudding — One-half lb. bread- 
 crumbs, 2 oz. powdered loaf sugar, 1 pint milk, 
 
 2 oz. currants, 1 oz. candied peel cut very small, 
 
 3 eggs. 
 
 Mix the crumbs and sugar; make the milk hot, 
 and pour it over them. When nearly cold add 
 the other ingredients, and boil in a mould for 2 
 hours, or steam 3 hours. Serve with lemon sauce. 
 
 Eel Pie — Eels, salt, pepper and nutmeg, puff 
 paste, 1 onion, a few cloves, a little stock, 1 egg, 
 butter, flour and lemon juice. 
 
 Skin and wash some eels, remove the heads 
 and tails; cut up the fish into pieces about three 
 inches long, season them with salt, pepper and 
 nutmeg. Border a pie dish with puff paste, put 
 in the eels with a chopped onion, and a few cloves; 
 add a little clear stock; cover with puff paste, 
 brush over the crust with the yolk of an egg, 
 and bake. Make a sauce with the trimmings of 
 the eels, some white stock seasoned with salt and 
 pepper; thicken it with butter and flour, add some 
 lemon juice, strain, and pour it quite hot through 
 a funnel into the pie. 
 
 Pigeon Pie — Pigeons, pepper and salt, a piece 
 of butter, a bunch of parsley, a beefsteak, 2 hard- 
 boiled eggs, 1 cup water, a few pieces of ham, 
 crust. 
 
 Rub the pigeons with pepper and salt, inside 
 and out; in the former put a piece of butter, and, 
 if approved, some parsley chopped with the 
 livers, and a little of the seasoning; lay the 
 steak at the bottom of the dish, and the birds 
 on it; between every two a hard egg. Put the 
 water in the dish, and if you have any ham in 
 the house, lay a piece on each pigeon; it is a 
 great improvement to the flavor. Observe, when 
 the ham is cut for gravy or pies, to take the under 
 part rather than the prime. Season the gizzards, 
 and the two joints of the wings, and put them in 
 
284 
 
 HOUSEKEEPING AND COOKERY 
 
 the center of the pie, and over them, in a hole 
 made in the crust, three feet nicely cleaned, to 
 show what pie it is. 
 
 Chicken Pie — Two young fowls; seasoning: 
 white pepper, salt, a little mace and nutmeg, all 
 of the finest powder, and cayenne. Some fresh 
 ham cut in slices, or gammon of bacon, some 
 forcemeat balls, and hard eggs. Gravy from 
 knuckle of veal or a piece of scrag, shank boDe 
 of mutton, herbs, onion, mace, and white 
 pepper. 
 
 Cut up the fowls; add the seasoning. Put the 
 chicken, slices of ham, or gammon of bacon, 
 forcemeat balls and hard eggs by turn in layers. 
 If it be baked in a dish put a little water, but 
 none if in a raised crust. By the time it returns 
 from the oven have ready a gravy made of the 
 veal or scrag, shank bones of mutton and season- 
 ing. If to be eaten hot you may add truffles, 
 morels, mushrooms, etc., but not if to be eaten 
 cold. If it is made in a dish put as much gravy 
 as will fill it; but in raised crust the gravy must 
 be nicely strained, and then put in cold as jelly. 
 To make the jelly clear, you may give it a boil 
 with the whites of two eggs, after taking away 
 the meat, and then run it through a fine lawn 
 sieve. 
 
 Giblet Pie — Some goose or duck giblets, 
 water, onion, black pepper, a bunch of sweet 
 herbs, a large teacupful of cream, sliced potatoes, 
 plain crust, salt. 
 
 Line the edge of a pie dish with a plain crust. 
 Sfcew the giblets in a small quantity of water 
 with the seasoning till nearly done. Let them 
 grow cold, and, if not enough to fill the dish, lay 
 a beef, veal or two or three mutton steaks at the 
 bottom. Add the giblets that the liquor was 
 boiled in. Lay slices of cold potatoes on the 
 top and cover with the crust; bake for 1)4 hours 
 in a brisk oven. 
 
 Lemon Pie (1) — Crust, 1 lemon, 1)4 °nps 
 white sugar, 1 cup water, a piece of butter the 
 size of an egg, 1 tablespoonful flour, 1 egg. 
 
 Make your crust as usual; cover your pie-tins 
 (I use my jelly-cake tins) and bake exactly as for 
 tart crusts. If you make more than you need, 
 never mind, they will keep. While they are 
 baking, if they rise in the center, take a fork and 
 open the crust to let the air out. Now make the 
 filling as follows: For one pie take a nice lemon 
 and grate off the outside, taking care to get only 
 the yellow; the white is bitter. Squeeze out all 
 the juice; add white sugar, water and butter. 
 Put in a basin on the stove. When it boils stir 
 in the flour, and the yolk of one egg, beaten 
 smooth with a little water. When it boils thick 
 take off the stove and let it cool. Fill your pie 
 crust with this. Beat the white of an egg stiff, 
 add a heaping tablespoonful of sugar; pour over 
 the top of the pie. Brown carefully in the oven. 
 
 Lemon Pie (2) — One cup sugar, 1 table- 
 spoonful butter, 1 egg, 1 lemon, juice and rind, 
 1 teacupful boiling water and 1 tablespoonful 
 corn-starch. 
 
 Dissolve the corn-starch in a little cold water, 
 then stir it into the boiling water; cream the 
 
 butter and sugar, then pour over them the hot 
 mixture; cool, add the lemon juice, rind and 
 beaten egg; bake with or without upper crust. 
 
 Peach Pie — Puff or short crust, peaches, 
 sugar. 
 
 Line a dish with a nice crust, skin the peaches, 
 remove the stones, and put the fruit into the 
 dish, with a little sugar and water. Cover with 
 crust and bake a golden brown. 
 
 Rhubarb Pie — Rhubarb, a little lemon peel, 
 sugar, water, short crust. 
 
 Use a deep pie dish, wipe the stalks with a 
 clean, damp cloth, cut into pieces about an inch 
 in length, mince the lemon peel, line the edge of 
 the dish with the crust, then fill the dish with 
 rhubarb, sugar and lemon, adding a cup of 
 water. Cover with crust, making a hole in the 
 middle. Bake about % of an hour. 
 
 Gooseberry Pie — Top and tail the berries, 
 line the edge of a deep dish with short crust. 
 Put the berries into it with at least 6 ounces of 
 moist sugar and a little water. Cover with upper 
 crust and bake from )4 to % of an hour. 
 
 Damson Pie — Damsons, 3^ lb. moist sugar, 
 crust. 
 
 Line the edge of a deep dish with crust, place 
 a small cup in the middle, fill the dish with the 
 fruit, sprinkling the sugar over; cover with crust 
 and bake about % of an hour. If puff paste is 
 used, just before it is done remove from the oven 
 and brush over with the white of an egg, beaten 
 to a froth. Sift a little white sugar over and 
 return to the oven till finished. 
 
 Cocoanut Pie — One cup grated cocoanut, 34 
 pint milk, 2 crackers, 8 eggs, butter, salt, rind of 
 34 lemon, sugar if desired, puff crust. 
 
 Make a nice puff crust, line a dish and bake; 
 when done, set aside to cool; soak the cocoanut 
 in the milk, pound the crackers well, whisk the 
 eggs, and grate the rind of the half lemon. Mix 
 all together, adding a little salt, sugar and 
 butter. When well mixed place in the pie dish, 
 and put in the oven to slightly brown. 
 
 Pumpkin Pie (1) — One pint well-stewed and 
 strained pumpkin, 1 quart scalding hot rich milk, 
 1)4 cups sugar, 4 eggs, 1 teaspoonful salt, 1 
 tablespoonful ginger and 1 of ground cinnamon. 
 
 Bake in pie- plate lined with good paste; do 
 not let mixture stand after it is put together, but 
 bake at once. 
 
 Pumpkin Pie (2) — One quart stewed pump- 
 kin pressed through a sieve, 9 eggs, whites and 
 yolks beaten separately, 2 quarts milk, 1 tea- 
 spoonful mace, 1 of cinnamon and 1 of nutmeg, 
 1)4 cups sugar. 
 
 Beat all together and bake with one crust. 
 
 Pumpkin Pie (8) — A pumpkin, 1 good cupful 
 molasses; to a whole pumpkin allow 3 pints rich 
 milk, 4 eggs, some salt, a little cinnamon, brown 
 sugar to taste, crust. 
 
 Prepare the pumpkin by cutting into small 
 pieces; stew rapidly until it is soft and the water 
 is stewed out, then let it remain on the stove to 
 simmer all day. When well cooked, add the 
 molasses, and cook all down until dry; then sift 
 
HOUSEKEEPING AND COOKERY 
 
 285 
 
 through a colander; it will nearly all go through 
 if properly cooked; then add the milk, spices 
 and eggs. Too much spice destroys the flavor of 
 the pumpkin. Sweeten to taste, then bake in a 
 crust the same as for custard. Let it cook until 
 of a dark brown color. This is a very wholesome 
 dish. 
 
 French Pancakes — Five eggs, nearly a pint 
 of cream, 1 oz. butter. 
 
 Beat the cream till it is stiff, and the yolks and 
 whites separately and add to the cream, and beat 
 the mixture for 5 minutes; butter the pan and 
 fry quickly; sugar and roll, and place on a hot 
 dish in the oven. Serve very hot. 
 
 Rice Pancakes — One-half lb. rice, 1 pint 
 cream, 8 eggs, a little salt and nutmeg, 34 lb. but- 
 ter, flour. 
 
 Boil the rice to a jelly in a small quantity of 
 water; when cold, mix it with the cream, well- 
 whisk the eggs and add also with a littlo salt and 
 nutmeg. Then stir in the butter, just warmed, 
 and add, slowly stirring all the time, as much 
 flour as will make the batter thick enough. Fry 
 in as little lard as possible. 
 
 Irish Pancakes — Eight eggs, 1 pint cream, 
 nutmeg and sugar to taste, 3 oz. butter, 34 pint 
 flour. 
 
 Beat 8 yolks and 4 whites of eggs, strain them 
 into the cream, put in grated nutmeg and sugar 
 to taste; set 3 oz.. fresh butter on the fire, stir it, 
 and as it warms pour it to the cream, which 
 should be warm when the eggs are put to it; 
 then mix smooth almost 34 pi n ^ flour. Fry the 
 pancakes very thin, the first with a piece of but- 
 ter, but not the others. Serve several on one an- 
 other. 
 
 Apple Pie — Puff paste, apples, sugar (brown 
 will do), a small quantity of finely minced lemon 
 peel, and lemon juice. 
 
 Prepare the paste (see recipe Puff Paste), 
 spread a narrow strip round the edge of your 
 baking-dish, and put in the fruit, which you have 
 previously peeled, cored and cut into convenient 
 slices. Sweeten according to taste and add the 
 flavoring; cover with a pie crust, making a small 
 hole in the middle, and place in the oven to bake. 
 When nearly done, ice the crust with the white of 
 an egg beaten to a froth and spread lightly over 
 it. Sprinkle with white sugar and replace in the 
 oven until done. 
 
 Orange and Apple Pie — Puff paste, oranges, 
 apples, sugar. 
 
 Cover a tin pie-plate with puff pastry and 
 place a layer of sliced oranges, with the pips re- 
 moved, on it, and scatter sugar over them ; then 
 put a layer of sliced apples, with sugar, and 
 cover with slices of oranges and sugar. Put an 
 upper crust of nice pastry over the pie, and bake 
 it for 34 hour, or until the apples are perfectly 
 soft. Take the pie from the tin plate while it is 
 warm, put into a china plate and scatter sugar 
 over the top. 
 
 To Ice or Glaze Pastry — The whites of 3 
 eggs, 4 oz. sugar. 
 
 Place the whites upon a plate (beaten with a 
 knife to a stiff froth); just before the pastry is 
 
 done, remove from the oven; brush with the 
 beaten egg and sprinkle the white sugar upon it. 
 Return to the oven to set. 
 
 Glaze — The yolks of 3 eggs, a small piece of 
 warm butter, white sugar. 
 
 Beat the yolks and butter together, and, with a 
 pastry brush, brush the pastry just before it is 
 finished baking; sift white sugar upon it and re- 
 turn to the oven to dry. 
 
 Light Paste for Tarts— One egg, % lb. flour, 
 34 lb. butter. 
 
 Beat the white of an egg to a strong froth, 
 then mix it with as much water as will make the 
 flour into a very stiff paste; roll it very thin, then 
 lay the third part of half a pound of butter upon 
 it in little pieces; dredge with some flour left out 
 at first and roll up tight. Roll it out again, and 
 put the same proportion of butter, and so pro- 
 ceed till all be worked up. 
 
 Strawberry Tart — One lb. sifted flour, yolks 
 of 2 eggs, 1 gill ice water, % lb. fresh butter, 1 
 tablespoonful sifted sugar, strawberries. 
 
 Rub the butter into the flour and sugar, add 
 the yolks of eggs, and mix well with a knife; then 
 add just enough ice water to make a paste that 
 will roll out. It must be a firm paste, rather dry. 
 Be careful that the flour is dry and the butter 
 cold. Roll out the paste about one-third of an 
 inch thick; line with it a pie-dish at least 1 inch 
 deep with straight sides; trim the edges neatly, 
 and bake the empty crust in a quick oven for 10 
 to 12 minutes. When the tart is to be served, 
 fill it neatly with strawberries, pour some of the 
 syrup over and serve with a pitcher of cream. 
 The strawberries should not be allowed to stand 
 long in the crust, or its crispness will be 
 destroyed. The crust should be firm, brittle and 
 crisp, not flaky. 
 
 Sponge Cake — Three cups granulated flour, 
 7 eggs beaten separately, 1 cup lukewarm water, 
 
 1 lemon, juice and grated rind, 3 cups flour and 
 
 2 teaspoonfuls baking-powder. 
 
 Put the yolks of the eggs in your cake bowl 
 and beat them very light with a silver fork; then 
 add your sugar a little at a time, beating 
 thoroughly; next add the lemon, then alternately 
 the water and the flour, into which the baking- 
 powder has been sifted; lastly add the whites of 
 the eggs beaten very stiff and merely stirred in 
 lightly, not beaten. Bake in a moderate oven, 
 and do not move the pan once put in. 
 
 Puff Paste — One lb. flour, % lb. butter, 1 
 egg, with water. 
 
 Mix the flour with a lump of butter the size of 
 an egg to a very stiff paste with cold water; 
 divide the butter into six equal parts, roll the 
 paste and spread on one part of the butter, 
 dredging it with flour ; repeat until all the but- 
 ter is rolled in. 
 
 Short Crust — Half lb. flour, 3 oz. butter, 2 
 oz. white sugar, a pinch of salt, yolks of 3 eggs. 
 
 Rub into the butter the flour and the powdered 
 loaf sugar; beat up the yolks of the eggs, the 
 salt, and enough milk or water to make the flour 
 into a paste; work the paste lightly, and roll 
 
286 
 
 HOUSEKEEPING AND COOKERY 
 
 it out thin. If not wanted sweet, the sugar may- 
 be left out. 
 
 Suet Crust for Meat Puddings— Eight oz. 
 flour, 5 oz. beef suet, a little salt. 
 
 Remove all skin from the suet, chop finely, 
 and mix with the flour, adding a little salt mix; 
 well, add by degrees a little cold water and 
 make into a paste; flour the paste board and 
 place the paste upon it, roll out to the thickness 
 of 34 inch- It is then ready for use. 
 
 Potato Paste — Pound boiled potatoes very 
 fine, and add, while warm, a sufficiency of butter 
 to make the mash hold together, or you may mix 
 it with an egg; then, before it gets cold, flour the 
 board pretty well to prevent it from sticking, and 
 roll it to the thickness wanted. If it has become 
 quite cold before it be put on the dish, it will be 
 apt to crack. 
 
 Cocoanut Potato Pie — Three eggs, one large 
 potato, 24 CU P cocoanut, 1 pint milk, 1 table- 
 spoonful butter, sugar to taste, and a little salt. 
 
 Boil and mash the potato and add the sugar, 
 butter and salt, then the beaten eggs, and lastly 
 the milk, in which part of the cocoanut has been 
 soaked. Reserve the white of an egg for frost- 
 ing; add to it the rest of the cocoanut and spread 
 a litte red sugar over the top. 
 
 Cream Fritters — Three tablespoonfuls po- 
 tato flour, 1 pint new milk, 2 whole eggs, yolks 
 of 4 eggs, a pat of very fresh butter, powdered 
 white sugar to taste, a few drops essence of 
 almonds, bread-crumbs. 
 
 Make a smooth paste with the flour and a 
 part of the milk; then gradually add the remain- 
 der of the milk, the eggs and yolks, the butter, 
 white sugar to taste, and essence of almonds. 
 Put the mixture into a saucepan on the fire, stir- 
 ring all the while till it is quite thick. Spread 
 out on a slab until of thickness of 34 an inch. 
 When quite cold cut into lozenges; egg and 
 bread-crumb them, or dip in the butter; fry a 
 nice color in lard and serve sprinkled with white 
 sugar. 
 
 Cheese Fritters — About a pint of water, a 
 piece of butter the size of an egg, the least piece 
 of cayenne, plenty of black pepper, 34 lb- ground 
 Parmesan cheese, yolks of 2 or 3 eggs, and whites 
 of 2 beaten to a froth, salt, flour. 
 
 Put the water into a saucepan with the butter, 
 cayenne and black pepper. When the water boils 
 throw gradually into it sufficient flour to form a 
 thick paste; then take it off the fire and work 
 into it the Parmesan cheese, and then the yolks 
 and whites of the eggs. Let the paste rest for a 
 couple of hours, and proceed to fry by dropping 
 pieces of it the size of a walnut into plenty of 
 hot lard. Serve sprinkled with very fine salt. 
 
 Puffs for Dessert — One pint milk and cream, 
 the whites of 4 eggs beaten to a stiff froth, 1 heap- 
 ing cup sifted flour, 1 scant cup powdered sugar; 
 add a little grated lemon peel and a little salt. 
 
 Beat these all together till very light, bake in 
 gem pans, sift pulverized sugar over them and 
 eat with sauce flavored with lemon. 
 
 Plain Puffs — Yolks of 6 eggs, 1 pint sweet 
 milk, a large pinch of salt, whites of 6 eggs, 
 flour. 
 
 Beat the yolks of the eggs till very light, stir 
 in the milk, salt, and the whites beaten to a stiff 
 froth, and flour enough to make a batter about 
 as thick as a boiled custard. Bake in small tins 
 in a quick oven. 
 
 Banana Fritters — Sift 3 cups flour and 124 
 teaspoonfuls baking-powder; to this add the 
 yolks of 2 eggs, a little salt, 24 cup sugar and 
 enough milk to make a moderate batter; whip 
 the whites of the eggs and then add a tablespoon- 
 ful of melted butter. Slice 24 dozen bananas 
 and stir into the batter; fry at once in plenty of 
 boiling lard, and drain on coarse brown paper 
 before serving. 
 
 Spanish Puffs — A teacupful water, a table- 
 spoonful white sugar, a pinch of salt, 2 oz. but- 
 ter, flour, yolks of 4 eggs. 
 
 Put the water into a saucepan with the sugar, 
 salt and butter; while it is boiling add sufficient 
 flour for it to leave the saucepan; stir one by one 
 the yolks of the four eggs; drop in a teaspoonful 
 at a time into boiling lard; fry them a light 
 brown. 
 
 Cream Puffs — One pint water, 24 lb. butter, 
 % lb. sifted flour, 10 eggs, 1 small teaspoon soda. 
 Mock cream: 1 cup sugar, 4 eggs, 1 cup flour, 1 
 quart milk, flavoring. 
 
 Boil the water, rub the flour with the butter; 
 stir into the water while boiling. When it thick- 
 ens like starch remove from the fire. When cool 
 stir into it the well-beaten eggs and the soda. 
 Drop the mixture onto the buttered tins with a 
 large spoon. Bake till a light brown, in a quick 
 oven. When done, open one side and fill with 
 mock cream made as follows in the above pro- 
 portions: Beat eggs to a froth; stir in the sugar, 
 then flour; stir them into the milk while boiling; 
 stir till it thickens, then remove from the fire 
 and flavor with lemon or vanilla. It should not 
 be put into the puffs until cold. 
 
 Orange Puffs — Rind and juice of 4 oranges, 
 2 lbs. sifted sugar, butter. 
 
 Grate the rind of the oranges, add the sugar, 
 pound together and make into a stiff paste with 
 the butter and juice of the fruit; roll it, cut into 
 shapes and bake in a cool oven. Served piled 
 up on a dish with sifted sugar over. 
 
 Orange Fritters — Six large oranges peeled 
 and sliced, two well-beaten eggs, 2 tablespoon- 
 fuls of sugar, and enough flour to make a batter 
 about as stiff as if for flannel cakes; dip the 
 oranges into the batter, being sure that they are 
 well covered by it, then fry in plenty of boiling 
 lard; drain on coarse brown paper, sift powdered 
 sugar over the fritters and serve. 
 
 Apple Fritters — Sift together 1 cupful flour, 
 2 tablespoonfuls sugar, 1 teaspoonful baking- 
 powder and 1 saltspoonful salt. Beat 1 egg very 
 light, and add 24 cupful milk; pour this grad- 
 ually into the dry mixture, beating well; add 2 
 apples cut fine. Drop by spoonfuls into hot fat 
 and fry; drain and sprinkle with powdered 
 
HOUSEKEEPING AND COOKERY 
 
 287 
 
 sugar. Pastry flour should be used for fritters, 
 as bread flour contains too much gluten. Bread 
 flour should be used only when yeast is added. 
 The apples should be cut fine or chopped; the 
 fritters are also very good if the apples are cut 
 in thick slices, dipped in the batter, and then 
 fried. 
 
 Charlotte Russe — Soak 34 box gelatine in 34 
 cup cold milk 1 hour; when dissolved, set up in 
 hot water, using gelatine lukewarm; into 1 pint 
 whipped cream add 34 cup pulverized sugar, a 
 little salt and the beaten whites of 2 eggs, and 
 flavor with vanilla; then add gelatine and strain 
 while pouring in; stir until gelatine is well 
 mixed with the cream, and, when nearly stiff 
 enough to drop, turn into mould lined with lady 
 fingers or narrow slices of sponge cake, first dip- 
 ping the cake into white of egg. 
 
 Apple Jelly — One lb. apples, 1 lemon, 34 lb. 
 lump sugar, 1 oz. gelatine, 34 pint water and a 
 little cochineal. 
 
 Peel and core the apples, put them in a stew- 
 pan with the sugar, water, grated rind and juice 
 of the lemon; stew till tender, rub through a 
 sieve, then stir in the gelatine, previously melted 
 in a gill of boiling water. Color part of the 
 apples with cochineal, and pour into a mould 
 with alternate layers of colored and plain apple. 
 May be served with or without whipped cream. 
 
 Apple Turnovers — One lb. flour, 5 oz. drip- 
 ping or butter, small teaspoonful baking-powder, 
 4 apples (allowing 1 for each turnover), 4 tea- 
 spoonfuls brown sugar. 
 
 Pare, core and slice the apples. Mix the bak- 
 ing-powder into the flour, then add the dripping 
 or butter, mixing well together. Moisten with 
 cold water and stir to a paste. Roll out; cut 
 into circles about 7 inches in diameter. Put 
 the apple on one of the rounds and sprinkle with 
 sugar. Moisten the edges of the paste and shape 
 in the form of a turnover. 
 
 Snow Cream — One-half oz. gelatine, 1 tumbler 
 water, the juice of 1 lemon, 34 lb. loaf sugar, and 
 2 eggs. 
 
 Soak the gelatine in half the water for 1 hour, 
 and fill up with the other half boiling ; add to it 
 the lemon juice and sugar. Whisk the whites of 
 the eggs well; put them to the other ingredients, 
 and whisk the whole for 34 of an hour. Put into 
 a mould to- set. With the yolks of the eggs and 
 nearly 34 pint °f milk, make a custard, sweet- 
 ened and flavored with lemon. Pour it round 
 the cream when turned out, 
 
 Lemon Sponge — One oz. gelatine, 1 pint 
 water, the juice of 3 lemons, the thin rind of 
 2, % lb. lump sugar, and whites of 2 eggs. 
 
 Boil all, except the eggs, together for 10 min- 
 utes, and let it stand until cold and beginning to 
 set. Beat the whites well, add them to it, and 
 whisk the whole until it becomes a stiff froth. 
 May be put into a mould or piled in glass dishes. 
 
 Chocolate Blanc Mange — One qt. of rich 
 fresh milk or cream, 3 oz. chocolate, 34 lb. white 
 sugar, 1 2-oz. box of gelatine dissolved in 34 pint 
 water. 
 
 Boil milk, chocolate and sugar together a few 
 minutes, after first dissolving the chocolate and 
 rubbing it smooth in a little of the milk. Then 
 add the gelatine and 10 drops of vanilla. Stir 
 well and remove from the fire in about 5 minutes. 
 When lukewarm pour through a strainer into 
 moulds that have been previously dipped into 
 a bath of cold water. 
 
 Russian Cream — Jelly. — To 1 package Cox’s 
 gelatine add 1 pint cold water. When dissolved 
 add 1 pint hot water, 2 cups sugar, juice of 6 
 lemons. Stir slowly until well dissolved, then 
 strain into moulds. 
 
 Cream. — Cover 1 package gelatine with cold 
 water. When dissolved add 1 cup new milk, 1 
 cup sugar; heat to boiling point, stirring fre- 
 quently, then set away to cool. Whip 1 quart of 
 thick cream until light, beat the whites of 6 eggs, 
 and add both to the mixture; when cool flavor 
 with vanilla. Place the jelly in the bottom of 
 the moulds, and when stiff and cold add the 
 cream; turn out of mould and serve in slices. 
 
 Flummery — Three large handfuls of small 
 white oatmeal, 1 large spoonful of white sugar, 
 
 2 large spoonfuls of orange-flower water. 
 
 Put 3 large handfuls of very small white oat- 
 meal to steep a day and night in cold water; 
 then pour it off clear, and add as much more 
 water, and let it stand the same time. Strain it 
 through a fine hair-sieve, and boil it till it be as 
 thick as hasty-pudding, stirring it well all the 
 time. When first strained, put to it the white 
 sugar and flower water. Pour it into shallow 
 dishes, and serve to eat with milk or cream and 
 sugar. 
 
 Isinglass Blanc Mange — One oz. isinglass, 
 
 1 qt. water, whites of 4 eggs, 2 spoonfuls rice 
 water, sugar to taste, 2 oz. sweet and 1 oz. bitter 
 almonds. 
 
 Boil the isinglass in the water till it is reduced 
 to a pint; then add the whites of the eggs with 
 the rice water to prevent the eggs poaching, and 
 sugar to taste; run through the jelly-bag; then 
 add the almonds; give them a scald in the jelly, 
 and pour them through a hair-sieve; put in a 
 china bowl; the next day turn it out, and stick 
 it all over with almonds, blanched and cut length- 
 wise. Garnish with green leaves or flowers. 
 
 Orange Fool — Juice of 3 Seville oranges, 9 - 
 well-beaten eggs, 34 pint cream, a little nutmeg 
 and cinnamon, white sugar to taste. 
 
 Mix the orange juice with the eggs, cream and 
 spices. Sweeten to taste. The orange juice must 
 be carefully strained. Set the whole over a slow 
 fire, and stir it until it becomes about the thick- 
 ness of melted butter; it must on no account be 
 allowed to boil; then pour into a dish for eating 
 cold. 
 
 Gooseberry Fool — One quart gooseberries, 
 water, sugar, 1 quart cream. 
 
 Pick 1 quart of quite young gooseberries, and 
 put them into a jar with a very little water and 
 plenty of sugar; put the jar in a saucepan of 
 boiling water till the fruit be quite tender, 
 
288 
 
 HOUSEKEEPING AND COOKERY 
 
 then beat it through a colander, and add grad- 
 ually 1 quart of cream with sufficient sugar to 
 sweeten. 
 
 Stewed Apples and Rice — Some good bak- 
 ing apples, syrup, 1 lb. sugar to 1 pint water, 
 lemon peel, jam, some well-boiled rice. 
 
 Peel the apples, take out the cores with a scoop 
 so as not to injure the shape of the apples, put 
 them in a deep baking-dish, and pour over them 
 a syrup made by boiling sugar in the above pro- 
 portion; put a little piece of shred lemon peel 
 inside each apple, and let them bake very 
 slowly until soft, but not in the least broken. 
 If the syrup is thin, boil it until it is thick 
 enough; take out the lemon peel, and put a 
 little jam inside each apple, and between each 
 a little heap of well-boiled rice; pour the syrup 
 gently over the apples, and let it cover the rice. 
 This dish may be served either hot or cold. 
 
 Spiced Apples — Four lbs. apples (weigh them 
 after they are peeled), 2 lbs. sugar, 34 oz. cinna- 
 mon in the stick, 34 oz * cloves, and 1 pt. vinegar. 
 
 Let the vinegar, spices and sugar come to a 
 boil; then put in the whole apples, and cook 
 them until they are so tender that a broom-splint 
 will pierce them easily. These will keep for a long 
 time in a jar. Put a clean cloth over the top of 
 the jar before putting the cover on. 
 
 Apple Charlotte— Some good cooking apples, 
 sugar (1 lb. apple pulp to 34 lb. sugar), lemon 
 flavoring, fried bread. 
 
 Bake good cooking apples slowly until done; 
 scrape out all the pulp with a teaspoon, put it 
 in a stewpan in the above proportion; stir it 
 until the sugar is dissolved and the pulp stiff. 
 Take care it does not burn. Add a little lemon 
 flavoring, and place the apple in the center of a 
 dish, arranging thickly and tastefully around it 
 neatly cut pieces of the carefully fried bread. If 
 it is desired to make this dish very nice, each 
 piece of f-ried bread may be dipped in apricot 
 jam. Rhubarb charlotte may be made in the 
 same manner. The rhubarb must be boiled and 
 stirred until a good deal of the watery portion 
 has evaporated, and then sugar, 34 lb. to 1 lb. of 
 fruit, being added, it should be allowed to boil 
 until it is thick. 
 
 DESSERT. 
 
 Oranges — Oranges may be prepared for table 
 in the following manner: Cut gently through the 
 peel only, from the point of the orange at the 
 top to dent made at the bottom, dividing the 
 outside of orange into cloves or sections, seven 
 or eight in number. Loosen the peel carefully, 
 and take each section off , leaving it attached only 
 at the bottom. Scrape the white off the orange 
 itself, and turn in each section double to the bot- 
 tom of the orange, so that the whole looks like a 
 dahlia or some other flower. 
 
 Almonds and Raisins — Serve on a glass dish, 
 the raisins piled high in the center. Blanch the 
 almonds and strew over them. 
 
 Frosted Currants — Froth the white of an 
 egg or eggs, dipping the bunches into the mix- 
 ture. Drain until nearly dry, then roll in white 
 sugar. Lay upon white paper to dry. 
 
 Impromptu Dessert Cover the bottom of a 
 large glass dish with sliced orange; strew over it 
 powdered sugar, then a thick layer of cocoanut. 
 Alternate orange and cocoanut till the dish is 
 full, heaping the cocoanut on the top. 
 
 Dessert of Apples — One lb. sugar, 1 lb. finely 
 flavored ripe sour apples, 1 pint rich cream, 2 
 eggs, l A CU P sugar. 
 
 Make a rich syrup of the sugar; add the apples 
 nicely pared and cored. Stew till soft, then mix 
 smoothly with the syrup and pour all into a mould. 
 Stir into the cream (or if there is none at hand, 
 new milk must answer) the eggs well beaten; 
 also the sugar, and let it just boil up in a farina 
 kettle; then set aside to cool. When cold take 
 the apples from the mould and pour this cream 
 custard around it and serve. If spice or flavor- 
 ing is agreeable, nutmeg, vanilla or rose water 
 can be used. 
 
 Dish of Figs — One cup sugar, 34 cup water, 
 34 teaspoonful cream of tartar. 
 
 Let the sugar and water boil until it is a pale 
 brown color; shake gently the basin in which it 
 is boiling, to prevent it burning, but do not 
 stir it at all until just before you take it from 
 the fire; then stir in the cream of tartar. Wash 
 and cut open some figs; spread them on a plat- 
 ter, then pour the sugar over them. Take care 
 to have each fig covered; set them in a cool place 
 till the sugar has time to harden. 
 
 A Dish of Nuts — Arrange them piled high in 
 the center of a dish; a few leaves around the edge 
 of the dish v»ill greatly improve the appearance. 
 In dishing filberts serve them with the outer 
 skin on. If walnuts, wipe with a damp cloth 
 before serving. 
 
 HOME-MADE CANDIES. 
 
 M EN, women and children — not to mention 
 dogs and horses — like sugar, and the 
 taste is entirely defensible. These 
 white crystals, this frost of honey, feed the 
 ever-burning flame of the body, supplying 
 animal heat, which is life, and rousing the 
 nervous energies like phosphates, or better 
 than phosphates in some cases. I have had 
 brain-fag so entire that it seemed as if I never 
 could write or had written a line, relieved by 
 taking a syrupy small glass of eau sucree, when 
 shortly ideas gathered and took shape and the 
 blank brain resumed its work. I can’t help 
 fancying that the sweets craved so ardently 
 by children have much to do with furnishiug 
 nerve aliment to their fast-growing systems. 
 Sugar contributes both animal heat and nervous 
 force, and seems to be a transformation of the 
 elements of heat, as the diamond is transformed 
 carbon. 
 
HOUSEKEEPING AND COOKERY 
 
 289 
 
 In the terrible retreat from Moscow, the few 
 of Napoleon’s army who secreted a few pounds 
 of sugar to eat were enabled to support the in- 
 tense cold. In tropic countries Europeans 
 learned to drink eau sucrde before long walks 
 as a preventive of sunstroke and paralysis, and 
 the French Algerian troops carry sugar on their 
 marches to enable them to withstand the desert 
 heat. Persons with spinal inflammation and 
 paralytic tendencies often have a craving for 
 sweets, which is nature reaching instinctively 
 for help, and indulgence in such cases is fol- 
 lowed by improvement. 
 
 As much pure sugar or sweets as can be eaten 
 without producing acidity is not only safe but 
 beneficial for any one who craves it. Disturb- 
 ance seldom follows in any ordinary case when 
 the sweets are perfectly pure and are taken at 
 proper times, not nibbled constantly between 
 meals. 
 
 Confectionery is one of the perquisites of 
 childhood, and as choice French candies are 
 beyond the capacity of many a mother’s purse, 
 and cheap ones are often made unwholesome, if 
 not positively dangerous, by adulteration, home- 
 made caudies have become very popular, many 
 delicious and attractive varieties being as easily 
 made as any other toothsome dainties. As a pre- 
 ventive of “ graining,” glucose (grape sugar or 
 syrup) is much used in the manufacture of 
 candy. But as it is not always convenient to 
 procure, and often imparts a bitter flavor, the 
 recipes here given are for the use of cream of 
 tartar instead. 
 
 A preparation called “fondant” — made by 
 removing boiled syrup from the fire just before 
 it will harden — is the foundation of nearly all 
 French candies, and when once the art of mak- 
 ing this is mastered a large variety of candies 
 are easily made. 
 
 Fondant — To 1 lb. sugar add 34 pint cold 
 water and 34 teaspoonful cream of tartar, and 
 boil rapidly for 10 minutes without stirring. 
 Dip the fingers into ice water, drop a little of 
 the syrup into cold water, then roll it between 
 the fingers, and if it forms a soft, creamy ball 
 that doesn’t adhere it is done. If not hard enough 
 boil a little longer, and if too hard add a little 
 water, boil up and test again. Set aside in the 
 kettle to become lukewarm, then stir the mass 
 with a ladle until it is white and dry at the edge. 
 It should then be taken out and kneaded, exactly 
 as one would knead bread dough, until it is creamy 
 and soft. By covering with a damp cloth and 
 keeping in a cool place it will keep well for 
 several days, and several times this amount may 
 be made at one time. In making several pounds 
 it is better to divide the mass before kneading, 
 and each part may be flavored differently. 
 
 Chocolate Creams — Dust the moulding-board 
 with as little flour as possible and roll a piece of 
 
 fondant into a cylindrical shape. Cut it into reg- 
 ular-shaped pieces, roll between the palms of the 
 hands until round, lay on paraffine paper and let 
 harden until the next day. Melt a cake of choco- 
 late in a rather deep vessel that has been set in 
 a pan of hot water; add a piece of paraffine half 
 as large as a walnut, the same amount of butter, 
 and 3^ teaspoonful vanilla. Roll the cream in 
 this, by using a steel fork or crochet needle, 
 and place again on paraffine paper. 
 
 Nut Rolls — Take equal parts of walnut, but- 
 ternut, or whatever variety of nut meats you 
 prefer, and fondant, mix well, and form into a 
 roll. Cover this with plain fondant, roll in gran- 
 ulated sugar and let harden until next day, then 
 slice crosswise. 
 
 Molasses Nut Balls and Bars — Boil 2 cup- 
 fuls brown sugar, 1 of New Orleans molasses, 
 and 34 cup water until it will snap when tested 
 in cold water. Take from the stove, add 2 cup- 
 fuls chopped walnut meats, stir until nearly cold, 
 and then roll into balls between the palms of the 
 hand; wrap in paraffine paper. 
 
 For walnut or peanut bars boil together a cup- 
 ful of New Orleans molasses, 1 of brown sugar, 
 and half a cup of water. When it stands the 
 test of water add a tablespoonful each of butter 
 and vinegar. When it boils up remove from the 
 fire, add 3 teacupfuls peanut or walnut meats, 
 pour into buttered shallow pans, smooth the 
 top, and when nearly cold cut in bars or squares 
 with a buttered knife. 
 
 Cocoanut bars are made in the same way, 
 using fresh cocoanut that has been dried out 2 
 hours after being grated, or shredded cocoanut. 
 
 Crystallizing Syrup — Any variety of bon- 
 bons made with fondant may be crystallized to 
 make another attractive variety by the following 
 process: Boil 134 lbs. sugar and 34 P in t water 
 
 until it forms a thread that will snap easily. 
 Remove from the fire, and when nearly cold 
 sprinkle a tablespoonful of water on the top 
 to dissolve the film. Have the candies in a shal- 
 low pan, pour the syrup carefully over, touching 
 each part; cover with a dainty cloth, resting on 
 the syrup to prevent the formation of a crust. 
 After standing 6 hours, with a hat pin remove 
 the candies, place on paraffine paper, spread a 
 damp cloth over, and leave until dry. 
 
 Jelly Rolls — Roll out evenly a piece of plain 
 fondant, spread with any variety of fruit jelly or 
 marmalade preferred, and when hard cut into 
 slices and crystallize as above. 
 
 Chocolate Caramels— Half lb. Baker’s choco- 
 late, 3 lbs. sugar, half granulated and half 
 brown, the latter not too moist, 34 lb. butter, 1 
 small cup milk. 
 
 Mix the ingredients and boil until it hardens 
 in cold water, which should be about 20 minutes. 
 Stir all the time if you wish the caramels to be 
 “ crumbly.” 
 
 Cocoanut Bon-bons — To the white of one 
 egg and an equal quantity of water add enough 
 pulverized sugar and grated cocoanut to enable 
 
290 
 
 HOUSEKEEPING AND COOKERY 
 
 you to make into balls; lay the balls on greased 
 plates. Take two cups of sugar and one of water 
 and boil until it creams, then add one teaspoon- 
 fal of vanilla or rose water; set the dish contain- 
 ing this mixture on another containing boiling 
 water, so it will not get too hard; then roll the 
 balls in it as you would chocolate creams, and 
 lay on greased plates to harden. 
 
 Almond Tafl'y — Boil together 34 wa_ 
 ter and 1 lb. brown sugar for 10 minutes. 
 Blanch and slice through the middle 134 oz - 
 almonds; stir them m the syrup with 2 oz. of 
 butter. Let the mixture boil hard for 10 min- 
 utes. Pour ©n a well-buttered dish to the thick- 
 ness of 34 inch. 
 
 Eyearton Taffy — Put a pound of brown sugar 
 in a buttered pan, together with 3 tablespoonfuls 
 of water. Let' it boil until it becomes a smooth, 
 thick syrup. Add 34 pound of butter, stirring 
 well. Let this boil 34 hour; add lemon fla- 
 voring. 
 
 Butterscotch — Use 3 cupfuls of New Orleans 
 molasses, 2 cupfuls granulated sugar, % cupful 
 butter, and a very little water. Cook quickly 
 about 20 minutes. Try a little in cold water, to 
 see when it becomes crisp. Just before taking 
 rflp add 34 teaspoonful baking-soda well mashed 
 and smooth. Pour into buttered tins and cut 
 as soon as it becomes perfectly cool. 
 
 Sugar Candy — Put in a shallow pan 3 cupfuls 
 granulated sugar, 34 cupful water, 34 cupful 
 vinegar, and at the last, 34 tablespoonful butter, 
 with 34 teaspoonful cookkig-soda, dissolved in 
 hot water. Cook quickly, without stirring, for 1 
 hour, or until it crisps in cold water. Pull while 
 quite hot with buttered finger tips, and continue 
 pulling until the candy is white. Chop into 
 small pieces. 
 
 Candied Fruit — Boil 1 cupful granulated 
 sugar, 4 tablespoonfuls water, 2 tablespoonfuls 
 vinegar and 34 spoonful soda. Avoid stirring. 
 When the mixture is boiled to a syrup, dip into 
 it cherries, grapes, pine-apple, oranges, pears, 
 etc. When well dipped place the fruit on paraf- 
 fine paper and put in a warm place to dry. 
 Chestnuts and filberts thus candied are delicious. 
 
 Hoarliound Candy — Hoarhound candy is a 
 favorite cough remedy. To 1 quart of water add 
 a small handful of hoarhound herb, and boil 34 
 hour. Strain, pressing all the liquid from the 
 herbs. Add 3 lbs. of brown sugar, and boil to 
 the “ hard crack.” Put in a piece of butter as 
 large as a walnut. When the butter is dissolved, 
 pour the mass on a greased platter or marble 
 slab. When almost cold, square off with a knife. 
 
 Molasses Taffy— -Boil together 2 cupfuls of 
 brown sugar, 1 of New Orleans molasses, 34 cup- 
 ful of water, and 2 tablespoonfuls of vinegar; 
 when crisp, add a tablespoonful of butter, stir 1 
 minute, then remove from the fire, add 34 tea- 
 spoonful soda; when nearly cold pull until a 
 beautiful golden color. 
 
 French Almond Rock — Put 1 lb. of loaf- 
 sugar and a teacupful of water into a saucepan, 
 stir it until the sugar is melted, take off the scum 
 that comes to the top, and when boiled for 34 
 hour add 1 tablespoonful vinegar or lemon juice. 
 Stir in sliced almonds to taste, pour out on a 
 well-buttered tin and cut into slices. 
 
 Lemon Candy — Into a bright tinned kettle 
 put 334 lbs. of sugar, 134 pints of water, and a 
 full tablespoonful of cream of tartar. Place over 
 a hot fire and stir until the lumps disappear. 
 Boil briskly until the candy is hard and brittle 
 when a little is thrown into cold water. Take 
 the candy from the fire and pour it on a large 
 platter, greased with a little butter. When cooled 
 sufficiently to be handled, add a teaspoonful of 
 finely powdered tartaric acid, and the same 
 quantity of extract of lemon, and work them into 
 the mass. The acid should be fine and free from 
 lumps. The mass must be worked enough to 
 distribute the acid and lemon extract evenly, but 
 no more, as too much handling destroys its 
 transparency. It may now be formed into sticks 
 or drops, or spread out flat on tins in thin 
 sheets. 
 
 Molasses Candy — Dissolve 1 cupful of sugar 
 in 34 cupful of vinegar, mix with 1 quart of 
 molasses, and boil, stirring often, until it hardens 
 when dropped from a spoon into cold water; 
 then stir in a piece of butter the size of an egg 
 and 1 teaspoonful of saleratus, the latter dis- 
 solved in hot water. Flavor to your taste, give 
 a hard final stir, and pour into buttered dishes. 
 As it cools, cut into squares for “ taffy,” or, while 
 soft enough to handle, pull white into sticks, 
 using only the buttered tips of your fingers for 
 that purpose. 
 
 “ Old-Fashioned 99 Molasses Candy — Into a 
 kettle holding 4 times the amount of molasses to 
 be used, pour a convenient quantity of good 
 New Orleans molasses. Boil over a slow fire half 
 an hour, stirring all the time, and taking off the 
 kettle if there is any danger of the contents 
 running over. Do not let the candy burn. When 
 a little dropped in cold water becomes quickly 
 hard and brittle, add a teaspoonful of carbonate 
 of soda, free from lumps, to every 2 quarts, stir 
 quickly to mix, and pour on greased platters to 
 cool. When sufficiently cool, pull back and 
 forth, the hands being rubbed with butter to 
 prevent the candy from sticking to them, until 
 the candy is of a bright yellowish brown color. 
 If you wish, flavor with vanilla or lemon. 
 
 Cocoanut Kisses — Beat together the whites 
 of 2 eggs with as much granulated sugar as they 
 will take up, making a rather stiff batter. Add a 
 piece of butter the size of an English walnut and 
 half a teaspoonful of vanilla or lemon extract. 
 When beaten perfectly smooth, add grated cocoa- 
 nut, which should be fresh and carefully pre- 
 pared. Stir in the cocoanut, beating for some 
 minutes. Then drop the prepared confection 
 upon buttered tins and place them in a current 
 of air to dry. Many confectioners put them at 
 once in the oven; but they sometimes spread out 
 
HOUSEKEEPING AND COOKERY 
 
 291 
 
 if the heat is applied too soon. They may 
 remain in the oven until slightly brown, or may 
 merely be allowed to heat through and dry. 
 
 Mrs. Senator Cullom’s Candy — Mix to- 
 gether the whites of 2 eggs, an equal quantity of 
 cold water, and enough confectioners’ sugar to 
 make a stiff dough. It will require about 2 lbs. 
 To prepare fruits and nuts, take seeds out of 
 dates and fill with the cream; blanch almonds 
 and cover with cream. Candied cherries are 
 nice, taking little balls of the cream and putting 
 a cherry on each. English walnuts are used in 
 the same way as cherries. 
 
 Marshmallows — Dissolve 1 lb. clear white 
 gum-arabic in 1 quart water; strain, add 1 lb. 
 refined sugar, place on fire. Stir continually 
 until sugar is dissolved and the mixture becomes 
 of the consistency of honey. Next add gradually 
 the beaten whites of 8 eggs; stir the mixture all 
 the time until it thickens and does not adhere to 
 the finger, pour into a tin slightly dusted with 
 starch, and when cool divide with a sharp knife. 
 
 Peppermint Drops — The peppermint and 
 wintergreen drops which follow the ice cream 
 course to prevent possible disturbance from 
 chilling with the frozen dainties are made of 
 pure sugar with half the quantity of arrowroot 
 used for the cream drops, and essence of winter- 
 green or mint to taste, rolled on a marble slab 
 and cut out in disks the size of a quarter dollar. 
 Confectionery is a pretty art for ladies and a 
 very convenient one where there are children 
 with the traditional sweet tooth. And what adds 
 more repute to a hostess’ table than that it is 
 furnished with tempting fresh bonbons of her 
 own making? 
 
 Harmless Colorings for Candies — Vegetable 
 colorings are always to be used, the juice of 
 blood beet for deepest red, cranberry juice ting- 
 ing a delicate pink, and cochineal — the sole ex- 
 ception — giving a lovely rose. In coloring yel- 
 low, carrot juice or a very little yolk of egg 
 answers better than gamboge. Spinach furnishes 
 the best green, and is prepared by cutting fresh 
 spinach into alcohol and using a few drops to 
 color with. A quarter oz. cochineal will color 
 confectionery for a lifetime, and should be kept 
 in a bottle closely corked. One bug is used at a 
 time, pounding it and pouring on 2 or 3 tea- 
 spoonfuls of boiling water, after which the liquid 
 is bottled and will keep three months, only a 
 drop or two being needed for any common 
 quantity of confectionery or frosting. Blue is 
 rarely used, and the drop of indigo needed will 
 not hurt any one. The petals of yellow roses, 
 infused in boiling water, yield a delicate dye 
 which is charming with old-fashioned rosewater 
 desserts. 
 
 ICE 6REAM, ICES, Etc. 
 
 Frozen Custard — One quart rich milk, 1 
 large cup sugar, 1 teaspoonful salt, yolks of 6 
 eggs, 134 teaspoonfuls almond flavoring, 1 cup 
 cream. 
 
 Let the milk come to a boil; beat the sugar, 
 salt and eggs together, and add the milk, a few 
 drops at a time; return to the double boiler and 
 cook 5 minutes, stirring all the time, set away 
 to get cold, and freeze. 
 
 Grape Sherbet — One quart grape juice, ob- 
 tained by boiling the grapes half an hour and 
 straining through a jelly bag, juice of 8 good- 
 sized oranges, 1 % cups sugar. 
 
 Mix the orange and grape juice, strain and 
 pour into your freezer. Freeze for 5 minutes, 
 pour out and add the whites of 2 well-beaten 
 eggs; return to the freezer and freeze for 20 min- 
 utes. Remove the dasher and pack away for an 
 hour, then serve. 
 
 Peach Ice Cream — Two quarts ripe peaches, 
 1 cup sugar, mix well and set away in a covered 
 dish. Take one pint of milk and one of cream; 
 let them come to a boil, mix* together 1 cup 
 sugar, 2 scant tablespoonfuls flour and a tea- 
 spoonful salt, beat the eggs well, mix all; then 
 add the boiling milk and cream. Return to your 
 kettle and boil gently 20 minutes, stirring often 
 to prevent sticking. When quite cold stir in the 
 peaches, which must be mashed fine, and freeze. 
 
 Lemon Water Ice — Half a box of gelatine, 
 dissolved in 1 pint cold water. Take the juice 
 of 8 lemons and mix with 1 % lbs. white sugar, 
 then pour 1 quart of hot water on the sugar and 
 lemons; pour 1 34 pints of boiling water over 
 the gelatine, and when it is quite dissolved add 
 to the rest of the ingredients. Strain and set 
 away to cool; when cold whip 15 minutes, and 
 freeze. 
 
 Caramel Ice Cream — Burnt sugar ice cream 
 is a favorite dish in Virginia, and it is often called 
 caramel cream on account of its peculiar color, 
 though it requires neither chocolate nor vanilla. 
 It is made by pouring boiled custard, a little at a 
 time, over a frying-pan in which brown sugar 
 has been burned until it is a dark brown color. 
 Keep on adding the custard, stirring all the time 
 until the whole is smooth and the pan is full, 
 then pour the contents back into the main bowl 
 of custard, which should be the color of strong 
 coffee when it is all mixed. The art in making 
 this cream is in burning the sugar until it is 
 exactly right. If this is properly prepared you 
 have only to freeze it like any other custard. For 
 1 gallon it requires 1 gallon of milk, 2 cups of 
 white sugar, the yolks of 16 eggs, and 2 cups of 
 brown sugar well burned. 
 
 Chocolate Ice Cream — Six tablespoonfuls 
 grated chocolate, 2 breakfast cups cream, 1 of 
 fresh milk, 34 lb* sugar. 
 
 Stir the chocolate into the milk, mixing well, 
 add remaining ingredients and freeze. 
 
 Fruit Cream — One and one- quarter lbs. of 
 any kind of preserved fruit, 1 quart cream, juice 
 of 2 lemons, sugar to taste. 
 
 Take the whole of the ingredients, and work 
 through a sieve. Then freeze in a freezing-can, 
 and work until it is frozen. Then turn out and 
 serve. 
 
292 
 
 HOUSEKEEPING AND COOKERY 
 
 Ice Cream — One quart milk, 2 eggs, % lb. 
 sugar, 2 tablespoonfuls corn-starch or arrowroot, 
 1 qt. cream. 
 
 Scald the milk, yolks of eggs, sugar, and corn- 
 starch or arrowroot, until it is of the consistency 
 of custard. Then allow to cool. When cool add 
 the cream whipped, and the whites of the eggs 
 whisked to a stiff froth. Sweeten to taste, flavor, 
 and freeze in the usual way. 
 
 Yanilla Ice Cream — Beat the yolks of 8 eggs 
 with % of a pound of sugar until very light. Put 
 134 pints of rich milk on the fire to scald, highly 
 flavored with vanilla. When the milk is scalded, 
 stir it into the egg as soon as it is cool enough 
 not to curdle. Now stir the mixture constantly 
 until it has slightly thickened. Do not let it 
 remain too long and curdle, or it will be spoiled. 
 When taken off the tire again, mix in 34 box of 
 gelatine which has been soaked 34 hour in 2 
 tablespoonfuls of lukewarm water near the fire. 
 The heat of the custard will be sufficient to dis- 
 solve it if it is not already dissolved. Cool the 
 custard well before putting it into the freezer, 
 however; stir it almost constantly until it begins 
 to set; then stir in lightly a pint of cream, 
 whipped. Stir it for 2 or 3 minutes longer, put 
 it into a mould, and return it to a second relay of 
 ice and salt. 
 
 Strawberry Water Ice — Boil 1 pint of water 
 and 3 teacupfuls of granulated sugar for about 
 10 minutes, skimming carefully. Remove from 
 the fire and allow it to grow cold, then add 2 
 pints of strawberry juice. Many people think 
 the flavor is improved by adding a little currant 
 juice. Beat the mixture well together and freeze. 
 Red raspberry ice made in the same way is also 
 excellent. 
 
 Orange Water Ice — Rub sugar on the peel 
 of 2 oranges and 1 lemon. Squeeze and strain 
 the juice of the lemon and 6 oranges. Dissolve 
 the flavored sugar with a little hot water, and 
 mix with 34 pint of syrup. If too sweet, add a 
 little water. Strain into the freezing-pot, and 
 finish as lemon water ice. 
 
 Crystal Palace Cream —A rich custard, 34 
 oz. gelatine dissolved in a little boiling water, 2 
 sponge cakes, 2 macaroons, 2 tablespoonfuls 
 milk. 
 
 Make the custard, dissolve the gelatine, and 
 when it is nearly cold pour into the custard, 
 which must also be cool; soak the cakes and 
 macaroons in the milk (or, if preferred, any fruit 
 syrup, which must be rich and sweet. Put the 
 cakes into a mould and gently pour the cream 
 over them; let it stand till cold. A few glace 
 cherries may be added. 
 
 Lemon Cream — One pint of thick cream, 
 yolks of 2 eggs, 4 oz. fine sugar, rind of 1 lemon 
 cut thinly, juice of the lemon. 
 
 Well beat the yolks and add to the cream, 
 sugar and rind of the lemon ; boil, and then stir 
 it till almost cold; put the juice of a lemon into 
 a dish and pour the cream upon it, stirring until 
 quite cold. 
 
 Lemon Cream, Solid — Half a pint of cream, 
 the juice of 3 lemons and the rind of 2, %. lb. 
 loaf-sugar in small lumps. 
 
 Rub the sugar on the lemons, and lay them at 
 the bottom of the dish, pour the lemon- juice 
 over, make the cream a little warm; then, stand- 
 ing on a chair and with the dish on the ground, 
 pour the cream on so as to froth it. 
 
 Lemon Cream (without cream) — Four lem- 
 ons, 12 tablespoonfuls water, 7 oz. powdered white 
 sugar, yolks of 9 eggs. 
 
 Peel the lemons very thinly into the above 
 proportion of water, then squeeze the juice 
 into the sugar. Beat the yolks thoroughly and 
 add the peel and juice together, beating for some 
 time. Then strain into your saucepan, set over 
 a gentle fire and stir one way till thick and scald- 
 ing hot. Do not let it boil or it will curdle. Serve 
 in jelly glasses. 
 
 Cherry Cream — Take 2 qts. cherries, heaping 
 quarts, and bruise them without removing the 
 pits, throw over them % cupful sugar and let 
 them stand in a cool place for 2 hours. Then 
 strain. Sweeten the juice after straining, beat a 
 pint of cream, gradually add the juice and the 
 beaten whites of 2 eggs, continually whisking 
 it till no more froth arises. The secret of suc- 
 cess is to have cream and eggs all thoroughly 
 chilled on ice, and in adding the juice a little at 
 a time to prevent curdling. 
 
 Nesselrode Pudding — Make a custard with 
 1 pint milk, 8 tablespoonfuls sifted sugar, and 
 yolks of 7 eggs (or use 34 pint milk and 34 pint 
 cream) ; let the milk come to the boil, then mix it 
 with the other ingredients; after stirring for some 
 time put the mixture in a pan over the fire and 
 go on stirring till it thickens, but it must not 
 boil, or it will curdle; strain and flavor it with 
 vanilla or any other flavor. Divide the custard 
 in two separate basins; flavor and color the one to 
 taste, partly freeze it, and add a small tumblerful 
 of whipped cream, slightly sweetened with pow- 
 dered sugar. Meantime brown, in 34 oz. fresh 
 butter, 4 oz. blanched almonds and 1 oz. sifted 
 sugar; pound this quite smooth, mix with the 
 other half of the custard, strain and freeze. 
 Mold the two ices in layers and freeze for 2 hours. 
 
 Tutti Frutti — When a rich cream is partly 
 frozen, candied cherries, English currants, 
 chopped raisins, or any other candied fruits, 
 chopped rather fine, are added; add about the 
 same quantity of fruit as there is of ice-cream. 
 Mould and imbed in ice and salt. Serve with 
 whipped cream. 
 
 Strawberry Ice Cream — Sprinkle sugar over 
 the strawberries, mash them well and rub them 
 through a sieve. To a pint of the juice add a 
 pint of good cream. Make it very sweet. Freeze 
 ^it in the usual way, and, when beginning to set, 
 stir in lightly 1 pint cream, whipped, and lastly 
 a handful of whole strawberries, sweetened. Put 
 it into a mould which is imbedded in ice. Or, 
 when fresh strawberries can not be obtained, 
 there is no more delicious cream than that made 
 with the French bottled strawberries. Mix the 
 
HOUSEKEEPING AND COOKERY 
 
 293 
 
 juice in the bottle with the cream, and add the 
 whipped cream and the whole strawberries when 
 the juice, etc., have partly set in the freezer. 
 
 Pineapple Ice Cream — Make a plain vanilla 
 ice cream and when partially frozen stir in 34 
 can grated pineapple. Mix well and complete 
 the freezing. The remainder of the pineapple 
 may be converted into a most delicious trifle. 
 
 Pineapple Trifle — Line a pretty dish with 
 stale sponge cake and spread upon it the grated 
 pineapple. Whip 1 pint sweet cream, sweeten 
 and flavor with vanilla; stir in 1-5 box Nelson’s 
 gelatine which has been previously soaked in 34 
 cup cold water, then dissolved by adding 34 cup- 
 ful boiling water. Pour this over the cake and 
 set on ice to stiffen. 
 
 Grape Sherbet — Lay a square of cheese-cloth 
 over a bowl; put in a pound of ripe grapes; 
 mash very thoroughly with a wooden masher; 
 squeeze out all the juice; add an equal amount 
 of cold water, the juice of 1 lemon, and sugar 
 enough to make it very sweet. Freeze as usual. 
 
 Currant Ice — Boil 1 quart of water and a 
 pound of sugar until reduced to a pint, skim it, 
 take it off the fire, add a pint of currant juice; 
 when partly frozen, stir in the whites of 4 eggs. 
 Mould, and freeze again. A good ice for fever 
 patients. 
 
 Lemon Sherbet — Soak 1 teaspoonful gela- 
 tine in 34 CU P c °ld water, and dissolve with 34 
 cup boiling water. Add the juice of 6 lemons, 1 
 pint sugar, and 334 cups water. Strain and 
 freeze. If the lemons have become dry by being 
 kept in the house, let them soak in cold water 
 for a little time. A good way is to pour boiling 
 water over the fruit, and then drop into cold 
 water. This would destroy any insects which 
 might be in the peel. Lemons may be kept in 
 sour milk with good result. The gelatine is not 
 used for nutriment, but to give a better consist- 
 ency to the sherbet. If it is not convenient to 
 use a freezer, the sherbet may be frozen in a 
 pail. Put the lemon mixture in the pail and 
 pack into a pail of ice and rock salt, using half 
 salt and half finely-cracked ice in alternate 
 layers. When it becomes hardened, scrape the 
 sherbet from the side of the pail, and beat with a 
 Dover egg-beater. Pack down again, and keep 
 closely covered until ready to serve. If the 
 sherbet is to be frozen in an ice cream freezer, 
 use two-thirds of ice and one- third of rock salt, 
 in alternate layers. Turn the crank very slowly, 
 as the slower it is turned the faster the cream is 
 frozen and the smoother it is. If the crank is 
 turned rapidly, the liquid is stirred about so that 
 it does not come in contact with the sides of the 
 can long enough to freeze. 
 
 Peaches and Cream Frozen — Peel and 
 quarter the fresh peaches; mix them with sugar 
 and cream to taste. Arrange some of the quarters 
 of the peaches tastefully in the bottom of a 
 basin, then fill, and freeze the mass solid, without 
 stirring. Turn it out to serve. 
 
 Iced Pudding — One and one-half pints of 
 custard, composed of the yolks of 4 eggs, 4 table- 
 spoonfuls of sugar, a flavoring of vanilla, 8 oz. 
 fruits, consisting of equal parts of dried cherries, 
 pine-apple, dried pears, or apricots, all cut into 
 very small pieces. These fruits may be selected, 
 or perhaps it would be more convenient to pur- 
 chase 34 lb. of the French preserved dried fruits; 
 or add 1 oz. candied citron sliced, 2 oz. currants, 
 2 oz. stoned and chopped raisins, and 34 pint 
 cream whipped. Freeze the custard in the usual 
 manner, then mix in the fruits and whipped 
 cream. Put into a mould, and place it on ice 
 and salt. Serve whipped cream around it. 
 
 Frozen Custard with Fruit — Two pints 
 milk, same of cream, 6 eggs, 3 teacups sugar, 1 
 pint berries, or peaches cut up small. 
 
 Let the milk nearly boil; beat the yolks of the 
 eggs with the sugar and add the milk by degrees. 
 Whip the whites of the eggs to a froth and add 
 to the mixture; put all in a saucepan, stirring 
 until it is a nice thick and smooth custard. When 
 perfectly cold whisk in the cream and freeze. If 
 the custard is allowed to freeze itself, stir in the 
 fruit after the second beating. 
 
 Custard — One and a half quarts rich milk, 1 
 cup sugar, 34 box gelatine, 4 eggs, vanilla to 
 taste. 
 
 Dissolve the gelatine in the milk; add the 
 yolks and sugar; let it come to a boil, then 
 remove from the fire. When cool, add whites of 
 eggs, etc. Pour into mould. To be eaten with 
 cream, if preferred. 
 
 Chocolate Custard — One quart milk, yolks 
 of 6 eggs, 6 tablespoonfuls sugar, 34 CU P grated 
 vanilla chocolate. 
 
 Boil the ingredients until thick enough, stirring 
 all the time. When nearly cold flavor with 
 vanilla. Pour into cups, and put the whites of 
 the eggs beaten with some powdered sugar on 
 top. 
 
 PRESERVES. 
 
 F RUIT for preserving must be gathered in 
 dry weather, and should be carefully 
 selected, discarding all bruised fruit, and 
 purchasing only that of the largest and finest 
 quality. Use only the best white sugar. There 
 is no economy in usiog common sugar, because 
 it causes a greater amount of scum, which must 
 of course be taken off. In making syrups the 
 sugar must be pounded and dissolved in the 
 syrup before setting on the fire; no syrups or 
 jellies should be boiled too high. Fruits must 
 not be put into a thick syrup at first. Fruits 
 preserved whole or sliced may be boiled in a 
 syrup made of two pounds of sugar to every 
 pound of water, the quantity of syrup differing 
 in some cases, but the general rule is one and a 
 half the substance of fruit. The following has 
 been found very good : To clarify six pounds of 
 
294 
 
 HOUSEKEEPING AND COOKERY 
 
 sugar, put into a preserving-pan, and pour into 
 it five pints of cold spring water; in another 
 pint beat lightly up the white of one small egg, 
 but do not froth it very much; add it to the 
 sugar, and give it a stir to mix it well with the 
 whole. Set the pan over a gentle fire when the 
 sugar is nearly dissolved, and let the scum rise 
 without being disturbed; when the syrup has 
 boiled five minutes take it f rom the fire, let it 
 stand a couple of minutes, and then skim it 
 very clean; let it boil again, then throw in half 
 a cup of cold water, which will bring the 
 remainder of the scum to the surface; skim it 
 until it is perfectly clear, strain it through a 
 thin cloth, and it will be ready for use, or for 
 further boiling. 
 
 All unripe fruit must be rendered quite tender 
 by gentle scalding, before it is put into syrup, 
 or it will not imbibe the sugar ; and the syrup 
 must be thin when it is first added to it, and be 
 thickened afterwards by frequent boiling, or 
 with additional sugar; or the fruit will shrivel 
 instead of becoming plump and clear. A pound 
 of sugar boiled for ten minutes in one pint of 
 water will make a very light syrup ; but it will 
 gradually thicken if rapidly boiled in an 
 uncovered pan. Two pounds of sugar to the 
 pint of water will become thick with a little 
 more than half an hour’s boiling, or with three 
 or four separate boilings of eight or ten minutes 
 each; if too much reduced it will candy instead 
 of remaining liquid. 
 
 In making jams many cooks, after allowing 
 the proper proportion of sugar, put the fruit 
 into the preserving-pan without removing the 
 stones or skins until after boiling, as the flavor 
 is thought to be finer by adopting this method. 
 Glass bottles are preferable to any other, as they 
 allow inspection to detect incipient fermenta- 
 tion, which may be stayed by re-boiling. 
 Copper or brass preserving-pans are the best 
 kind to use, but they require a great deal of 
 care to keep clean ; the enameled are very nice 
 and easily kept in order. Jams should be kept 
 in a dry, cool place, and if properly made will 
 only require a small round of writing-paper 
 oiled, and laid on to fit, and tied down securely 
 with a second paper brushed over with the white 
 of egg to exclude the air. 
 
 Plum Jam — Allow % lb. of white sugar to 1 
 lb. of fruit. It is difficult to give the exact quan- 
 tity of sugar to be used in plum jam; in fact, it 
 entirely depends upon the quality of the plums 
 used; therefore your own judgment will be neces- 
 sary. After weighing the plums halve them and 
 remove the stones; then place on a large dish 
 and sprinkle with the sugar; leave them thus for 
 24 hours; then put into a preserving-pan and 
 let them simmer gently on the back of the stove 
 for about 25 or 30 minutes, then boil very 
 quickly for 34 hour, skimming carefully, and 
 
 stirring with a wooden spoon to prevent the jam 
 sticking. It greatly improves the jam to put 
 some kernels from the plum stones into it. 
 
 To Preserve Fruit in Syrup — To every lb. 
 of fruit allow 1 lb. of lump sugar, 34 tumbler of 
 cold water. Boil the water and sugar together 
 until it thickens slightly, which will take about 
 y 2 hour if the sugar be good. Take off the scum 
 as it rises. Add the fruit and boil for 34 hour 
 (rather longer if stone fruit), stirring very 
 slightly, or the fruit will break. Take off the 
 scum as it rises, but if both sugar and fruit be 
 good there will be very little. Put into jars and 
 tie over. 
 
 N. B. — To keep well, fruit must be perfectly 
 sound and dry when gathered. 
 
 Currant Jam — Three-quarters of a lb. of 
 white sugar to every pound of fruit. 
 
 Let the fruit be very ripe, remove from the 
 stalks with a silver fork; dissolve the sugar over 
 the fire, then put in the currants and boil for 34 
 hour, stirring and skimming all the time. Put 
 into jars and cover air-tight. 
 
 Raspberry Jam — Allow 1 lb. white sugar to 
 1 lb. fruit, and 34 cup re d currant juice. 
 
 Directly this fruit is purchased preserve it; if 
 allowed to stand the jam and the flavor will not 
 be so good; place in preserving-pan and allow to 
 boil for 34 boar. Be particular to skim well, as 
 this will make the jam nice and clear. When 
 done, place in pots and cover in the usual 
 manner. 
 
 Gooseberry Jam — Some fine full-grown, 
 unripe gooseberries, their weight in sugar; to 1 
 pint of liquor allow 1 lb. of sugar. 
 
 Cut, and pick out the seeds of the goose- 
 berries; put them into a pan of water, green, and 
 put them into a sieve to drain; beat them in a 
 marble mortar, with their weight in sugar. Boil 
 a quart of them to a mash in a quart of water; 
 squeeze, and add to the liquor sugar in the above 
 proportions; then boil and skim it, put in your 
 green gooseberries, and having boiled them till 
 very thick, clear, and of a nice green, put them 
 into bottles. 
 
 Damson Jam — Equal quantities of fruit and 
 jelly. 
 
 Choose the fruit without blemish; remove the 
 stones from the fruit, and put it and the sugar 
 into your preserving-pan; stir slowly until the 
 sugar is melted, and remove all scum. After the 
 jam has begun to simmer, allow it to boil for an 
 hour. It is necessary to stir diligently, or the 
 jam will burn. When done, pot in the usual 
 way. 
 
 Tomato Preserves — Select small, green 
 tomatoes, wipe carefully and prick the skins in 
 several places. To 34 peck of these take 4 lbs. 
 sugar, juice of 6 large lemons, and 2 oz. green 
 ginger root and 1 of mace; put on the rest of 
 the ingredients and let them boil 34 Aour, skim- 
 ming carefully; then put on the tomatoes and let 
 them cook gently. When the tomatoes are clear 
 and can be pierced with a straw take them up 
 and lay carefully on plates to cool, allowing the 
 syrup to simmer on the back of the stove. Put 
 
HOUSEKEEPING AND COOKERY 
 
 295 
 
 the tomatoes into jars, pour over the syrup and 
 seal. Small yellow tomatoes may be preserved 
 in the same way. 
 
 Tomato Jelly — One peck yellow tomatoes 
 cut into pieces and boiled until soft; strain 
 through a jelly bag; put on the fire and boil 20 
 minutes; to every cup of juice measure one of 
 sugar; set the sugar in the oven, being careful 
 that it is only heated through, not scorched. At 
 the end of the 20 minutes add the sugar and the 
 juice of a dozen lemons which has been strained 
 through your jelly bag; boil 15 minutes more, 
 then pour into your jelly glasses. Have the 
 glasses just washed in hot water and wiped dry, 
 and put a teaspoon in each one as you are ready 
 to fill it. This will prevent the hot liquid from 
 breaking the glasses. 
 
 (Quince Marmalade — Four lbs. peeled and 
 thinly sliced quinces in 2 quarts acidulated water, 
 
 2 lbs. peeled, cored and sliced apples, 3 lbs. 
 sugar. 
 
 Place the fruit on the fire to boil until soft; 
 then add the sugar, and stir the marmalade with 
 a clean wooden spoon over a brisk fire until re- 
 duced to a rather thick paste— running rather 
 slowly off the spoon when lifted out of the pan; 
 the marmalade must then be immediately re- 
 moved from the fire and poured into pots. 
 
 Green Grape Jam — To 1 lb. grapes allow % 
 lb. sugar. 
 
 Pick the grapes carefully and reject any that 
 are injured; wash them. Put the grapes into a 
 preserving-pan, then a layer of sugar, then a 
 layer of grapes. Boil on a moderate fire, stirring 
 it all the time to prevent its burning, and as the 
 grape stones rise take them out with a spoon, so 
 that by the time the fruit is sufficiently boiled — 
 about 1 hour — the stones will all have been taken 
 out. Put into jars and cover in the usual way. 
 
 Blackberry Jam — To every lb. of picked 
 fruit allow 1 lb. loaf sugar and 34 lb. apples 
 peeled and cored and cut quite small. Boil the 
 fruit for 10 minutes, add the sugar, boil, stir and 
 remove all scum. It will take from % %o %. of 
 an hour. 
 
 strawberry Jam — To 1 lb. fruit allow % lb. 
 or 1 lb. sugar; to 4 lbs. strawberries add 1 pint 
 red currant juice. 
 
 Put the currant juice and strawberries on to 
 boil for 30 minutes, and stir carefully all the 
 time; then put in the sugar and boil up very 
 quickly for 20 or 25 minutes, removing any scum 
 that arises; put into your jars, covering air- * 
 tight. If a pound of sugar is used there will be 
 more jelly. 
 
 Apple Marmalade — Pare, core and quarter 
 some apples} put into a preserving-pan with suf- 
 ficient water to prevent burning. Boil till it is 
 a pulp. Take an equal weight of sugar in large 
 lumps, dip in water and boil till it is a thick 
 syrup; put it to the pulp, and simmer on a quick 
 fire quarter of an hour. Grate in lemon-peel be- 
 fore it is boiled. 
 
 Apple Cheese — Dissolve 1 lb. sugar in 34 pint 
 water; add 134 lbs. apples cut in quarters, and 
 
 the rind of 1 lemon grated. Boil 3 hours; 10 
 minutes before that time add the juice of the 
 lemon; stir all the time after the lemon is added, 
 and boil quickly. 
 
 To Preserve Raspberries — To l lb. fruit, 
 quite ripe, add 1 lb. finely-sifted sugar. Make 
 the sugar as hot as possible without scorching, 
 put it to the fruit, and stir till ©very particle of 
 sugar is dissolved; put it in jars, and tie down 
 with bladder. It will keep for a year, and looks 
 just like fresh raspberries crushed with sugar. 
 
 Quince Jam — To 1 lb. quinces allow % lb. 
 
 sugar. 
 
 Peel and quarter the quinces, leaving the seeds 
 in, as they readily impart their mueilage to the 
 water and thus thicken the syrup. Put the fruit 
 and sugar into a preserving- pan, and 34 teacup- 
 ful water to moisten the bottom of the pan; stir 
 the fruit and sugar frequently, and when it boils 
 keep it boiling rapidly until the fruit is soft and 
 of a clear red color. It will take about an hour, 
 reckoning from the first boiling-up. Put into 
 jam pots, and cover when cold. 
 
 Apple Jam — Allow to every pound of pared 
 and cored fruit % lb. white sugar, the rind of 
 1 lemon, and juice of 34 lemon. 
 
 Having peeled and cored the apples, weigh 
 them, and slice them very thin. Place in a 
 stone jar and surround with boiling water; 
 allow them to boil until tender; When tender 
 place in a preserving-pan, add the sugar, grated 
 lemon and j nice. Boil slowly 34 hour from the 
 time it begins to simmer, remove the scum, and 
 put into jars and cover in the usual manner. 
 
 Green Fig Preserves — Equal quantity of 
 fruit and syrup, peel of 1 large lemon, a little 
 ginger. 
 
 Lay the figs in cold water for 24 hours, then 
 simmer them till tender; put them again into 
 cold water, and let them remain for two days, 
 changing the water each day. If not quite soft, 
 simmer again, and replace in cold water until 
 next day. Take their weight in loaf sugar, and 
 with % of it make a syrup, in which simmer 
 the figs for 10 minutes. In 2 days take the 
 third of the sugar, pound fine, and pour the 
 syrup from the figs on it. Make a rich syrup 
 with the peel of the lemon and a little raw 
 ginger, and boil the figs in it, then mix all together 
 and put into large jam pots. The figs may 
 b© cut in half, if preferred, after they have sim- 
 mered until soft. 
 
 Preserved Pumpkins — Equal proportions 
 of sugar and pumpkins, 1 gill lemon juice. 
 
 Cut the pumpkin in two, peel and remove the 
 6'eed, cut in pieces about the size of a 50 cent 
 piece; after weighing place in a deep vessel in 
 layers, first sprinkling a layer of sugar, then of 
 pumpkin, and so on, until it is finished; now add 
 the lemon juice and set aside for 3 days; now 
 for every 3 lbs. of sugar add 34 a pin 4 of water 
 and boil until tender. Pour into a pan, setting 
 aside for 6 days, pour off the syrup and boil till 
 thick; skim and add the pumpkin while boiling; 
 bottle in the usual manner. 
 
296 
 
 HOUSEKEEPING AND COOKERY 
 
 Quinces Preserved Whole — Some ripe 
 quinces; to every pint of water allow 3 lbs. 
 white sugar. 
 
 Pare the quinces and put them into the pre- 
 serving pan, three- fourths covered with cold water 
 (if they should float while the water is being 
 poured on them, press them down with a plate 
 until you have gauged the exact height of the 
 water); take out the quinces, measure the water 
 and add the sugar. Let this boil rapidly in the 
 preserving-pan for 5 minutes, and then put in 
 quinces. The syrup should not cover them at 
 first, but when they are half cooked it will then 
 amply cover the fruit. Boil the quinces rapidly, 
 until soft enough for a knitting-needle to 
 pierce them easily, which should be in an hour and 
 a half, reckoning from the first boiling-up. Take 
 the quinces out carefully, so as not to break them, 
 and lay them on dishes to cool. Run the syrup 
 through a jelly bag, or a piece of new flannel, 
 putin a gravy strainer; this frees it of all odd 
 little bits that may boil from the outside of the 
 quinces, and makes it clearer. Put the syrup 
 back in the preserving-pan, and boil it rapidly 
 untilit will jelly when dropped on a plate; put 
 the quinces into the boiling syrup, and let them 
 simmer gently for 10 minutes. Place each 
 quiuce carefully in wide-necked jars, pour the 
 hot syrup over them, and when cold cover in the 
 usual way. 
 
 Preserved Oranges — Any number of oranges, 
 with rather more than their weight in sugar; 
 allow rather more than pint of water to each 
 lb. sugar. 
 
 Slightly grate and score the oranges round and 
 round with a knife, but not very deeply. Put them 
 into cold water for 3 days, changing the water 
 twice each day. Tie them up in a cloth and boil 
 them until they are quite soft, that is, soft 
 enough to be penetrated by the head of a pin. 
 While they are boiling place the sugar on the fire 
 with the water; let it boil for a few minutes, then 
 strain it through muslin. Put the oranges into 
 the syrup and boil till it jellies and is of a yellow 
 color. Try the syrup by putting some to cool; 
 it should not be too stiff. The syrup need not 
 cover the oranges completely, but they must be 
 turned so that each part gets thoroughly done. 
 Place the oranges in pots, cover with syrup, and 
 tie down with paraffine papers. This is an ex- 
 cellent way of preserving oranges or shaddocks 
 whole. Only they should be looked at now and 
 then, and boiled up again in fresh syrup, if 
 what they are in has become too hard, which, 
 however, if they have been properly done, will not 
 be the case. They form a nice dish for dessert, or 
 for serving, filled with whipped cream or cus- 
 tard, either cold or gently warmed through in the 
 syrup in a stewpan. 
 
 To Cover Preserves — Cut a round of thin 
 paper the size of your jar, brush it over with 
 white of egg, and place on the preserve egg down- 
 wards. See that it lies flat so as to keep out the 
 air. Cut a round of white cooking-paper rather 
 larger than your jar. Snip round the edge. 
 Brush well over with white of egg, place on 
 your jar, and stick down the edges round the 
 
 jar with a dry cloth. Let your jam be cold 
 before done, and let the paper on the top dry 
 well before putting away. 
 
 Apple Marmalade — Some good cooking ap- 
 ples, % lb. fruit, teacupful water to 6 lbs. su- 
 gar, a few cloves, cinnamon or lemon peel for 
 flavor. 
 
 Peel, core and thinly slice the apples (apples 
 that cook to a smooth pulp easily) ; put the sugar 
 in a preserving-pan (a tin or iron saucepan will 
 turn them black) with the water; let it gradually 
 melt, and boil it for 10 minutes; then put in the 
 sliced apple, and a few cloves, cinnamon or 
 lemon peel to flavor, if liked. Boil rapidly for 
 an hour, skim well, and put in jam pots; it 
 should be quite a smooth palp, clear, and a bright 
 amber color. Will keep good for 12 months. 
 
 Grape Marmalade — Take 10 lbs. of nice ripe 
 grapes and wash them carefully; squeeze the 
 pulps into one dish and throw the skins into 
 another, put the pulps through a colander to 
 remove seeds, then put pulps and skins together 
 with % lb. sugar to 1 lb. of fruit and cook 
 thoroughly until jellied. 
 
 Sweet Tomato Pickle— Three and % lbs. 
 tomatoes, 1% lbs. sugar, oz. each of cinnamon, 
 mace and cloves mixed, 1 pint vinegar. 
 
 Peel and slice the tomatoes, sticking into them 
 the cloves; put all together into a stewpan and 
 stew an hour. When done pack in glass jars, 
 and pour the syrup over boiling hot. 
 
 Sweet Peach Pickle — To 4 lbs. peaches 
 allow 2 lbs. white sugar, oz. each of mace, cin- 
 namon and cloves mixed, and 1 pint of the best 
 white vinegar. 
 
 Pour scalding water over the peaches and re- 
 move the skins with a butter knife; drop into 
 cold water; stick four cloves in each peach. Lay 
 the peaches in preserving-pan with the sugar 
 sprinkled over them; bring gradually to the boil, 
 add vinegar and spice, boil 5 or 6 minutes. Re- 
 move the peaches and place in bottles. Boil the 
 syrup thick and pour over boiling hot. 
 
 How to Ice Fruit — Any desirable fruit may 
 be iced by dipping first in the beaten white of 
 an egg, then in pulverized sugar. Do this until 
 the icing is sufficiently thick. Peaches should be 
 pared and cut in halves, and sweet, juicy pears 
 are treated in the same way. Cherries, strawber- 
 ries and other small fruits are iced with the stems 
 on, only the largest being chosen. Pineapples 
 should be cut into thin slices and these again 
 divided into quarters. Oranges and lemons 
 should be carefully pared, and all the white skin 
 removed. Lemons are cut into horizontal slices, 
 and oranges are divided into quarters. 
 
 Salted Peanuts — Buy one quart of unroasted 
 peanuts, break the shells carefully to prevent 
 crashing; then drop the nuts into very hot water 
 and rub gently until the red skin is off. Dry 
 carefully, lay on flat tin plates and pour melted 
 butter over them — a couple of teaspoonfuls will 
 suffice; then set in rather quick oven until a nice 
 brown ; then take up and sprinkle liberally with 
 salt, tossing them so that both sides will receive 
 a coat. 
 
housekeeping and cookery 
 
 297 
 
 GaNNED FRUITS, Etc. 
 
 To Can Peaches — First prepare the syrup. 
 For canned fruits, 1 quart granulated sugar to 2 
 quarts water is the proper proportion; to be in- 
 creased or lessened, according to the quantity of 
 fruit to be canned, but always twice as much 
 water as sugar. Use porcelain kettle, and, if 
 possible, take care that it is kept solely for can- 
 ning and preserving — nothing else. Have an- 
 other porcelain kettle by the side of the first, for 
 boiling water (about 3 quarts). Put the peaches, 
 a few at a time, into a wire basket, such as is 
 used to cook asparagus, etc. See that it is per- 
 fectly clean and free from rust. Dip them, when 
 in the basin, into a pail of boiling water for a 
 moment, and transfer immediately into a pail 
 of cold water. The skin will then at once peel 
 off easily, if not allowed to harden by waiting. 
 This, besides being a neat and expeditious way of 
 peeling peaches, also saves the best part of the 
 fruit, which is so badly wasted in the usual mode 
 of paring fruit. As soon as peeled, halve and 
 drop the peaches into boiling water, and let 
 them simmer — not boil hard — till a silver fork 
 can be passed through them easily. Then lift 
 each half out separately with a wire spoon and 
 fill the can made ready for use; pour in all the 
 boiling syrup which the jar will hold; leave it a 
 moment for the fruit to shrink while filling the 
 next jar; then add as much more boiling syrup 
 as the jar will hold, and cover and screw down 
 tightly immediately. Continue in this way, pre- 
 paring and sealing one jar at a time, until all is 
 done. If any syrup is left over, add to it the 
 water in which the peaches were simmered, and 
 a little more sugar; boil it down till it “ ropes” 
 from the spoon and you have a nice jelly, or, by 
 adding some peaches or other fruit, a good dish 
 of marmalade. Peaches or other fruit, good, 
 but not quite nice enough for canning, can be 
 used in this way very economically. Peaches to 
 be peeled as directed above should not be too 
 green or too ripe, else, in the first place, the skin 
 cannot be peeled off, or, if too ripe, the fruit 
 will fall to pieces. 
 
 Another Way — After peeling and halving as 
 above directed, lay a clean towel or cloth in the 
 bottom of a steamer over a kettle of boiling 
 water and put the fruit on it, half filling the 
 steamer. Cover tightly and let it steam while 
 making the syrup. When this is ready, and the 
 fruit steamed till a silver fork will pass through 
 easily, dip each piece gently into the boiling 
 syrup; then as gently place in the hot jar, and 
 so continue till all have been thus scalded and 
 put in the jar. Then fill full with syrup, cover 
 and seal immediately. While filling, be sure and 
 keep the jars hot. 
 
 Pears — The skin will not peel off so easily as 
 that of peaches by dipping them in boiling 
 water, but it will loosen or soften enough to be 
 tanen off with less waste of the fruit than if 
 pared without scalding. Prepare the syrup and 
 proceed as for peaches. They will require longer 
 cooking; but as soon as a silver fork will pass 
 
 through easily, they are done. Longer cooking 
 destroys the flavor. 
 
 Pineapples — Pare very carefully with a silver 
 knife, as steel injures all fruit. With the sharp 
 point of the knife dig out as neatly and with as 
 little waste as possible all the “ eyes ” and black 
 specks, then cut out each of the sections in 
 which the “ eyes ” were, in solid pieces clear 
 down to the core. By doing this all the real fruit 
 is saved, leaving the core a hard, round, woody 
 substance, but containing considerable juice. 
 Take this core and wring it with the hands as one 
 wrings a cloth, till all the juice is extracted, then 
 throw it away. Put the juice thus saved into the 
 syrup; let it boil up 5 minutes, skim till clear, 
 then add fruit. Boil as short a time as possible, 
 and have the flesh tender. The pineapple loses 
 flavor by over-cooking more rapidly than any 
 other fruit. Fill into well-heated jars, add all 
 the syrup the jar will hold; cover and screw down 
 as soon as possible. 
 
 Plums — Plums should be wiped with a soft 
 cloth or dusted, never washed. Have the syrup 
 all ready, prick each plum with a silver fork to 
 prevent the skin from bursting, and put them 
 into the syrup. Boil from 8 to 10 minutes, judg- 
 ing by the size of the fruit. Dip carefully into 
 the hot jars, fill full, and screw on the cover 
 immediately. Cherries may be put up in the 
 same way. 
 
 Strawberries (Canned) — Allow to each 1 lb. 
 of fruit % lb. of sugar. 
 
 Put berries and sugar into a large, flat dish and 
 allow to stand about 3 hours, then draw off the 
 juice and put into preserving-pan and allow to 
 come to a boil, removing the scum as it rises; 
 then put in the berries, and let them come to a 
 boil. Put into warm bottles and seal quickly. 
 Cherries (Canned) — To every 1 lb. of fruit 
 
 lb. of sugar, 3 gills of water. 
 
 Put the sugar and water on the fire to heat, and 
 as soon as it comes to a boil put in the cherries 
 and allow them to scald for hour; put into 
 bottles boiling hot and seal. A few of the ker- 
 nels put in to scald with the fruit impart a fine 
 flavor. Note — Be sure to skim well. 
 
 Preserved Crab Apples — Select large, fine 
 crab apples, prick the skins in several places; 
 put into your preserving-kettle % lb. of sugar to 
 each pound of fruit and a cupful of water ; let 
 the syrup boil 20 minutes, skimming off the 
 scum which rises to the top; then put in your 
 fruit and cook gently until the apples can be 
 pierced with a straw; then take them out and 
 lay on plates; boil the juice ^ hour longer; then 
 put the fruit in jars, fill up with juice and seal. 
 
 Fruit Jellies — The fruit should be placed in 
 a jar, and the jar set in a stewpan of warm 
 water, covered and allowed to boil until the fruit 
 is broken; take a strong jelly bag and press a 
 little of the fruit at a time, turning out each time 
 the skins; allow 2 lbs. of sugar to 1 quart of 
 juice, set on the stove to boil again. Many good 
 cooks heat the sugar by placing in the oven and 
 stirring now and then to prevent burning. When 
 
298 
 
 HOUSEKEEPING AND COOKERY 
 
 the juice begins to boil (watch that it does not 
 boil over 25 minutes), then add the heated sugar; 
 stir well and just bring to a boil, remove directly 
 from the stove, dip the vessels to contain it in 
 hot water, and set them upon a dish cloth wrung 
 out of warm water, pouring the boiling liquid 
 into them; cover in the usual manner. 
 
 Rhubarb Jelly — Soak 2 oz. gelatine in a pint 
 of water with % lb. best lump-sugar; well wash 
 and slice about 2)^ lbs. of rhubarb of a nice 
 bright color, put it into a stewpan to boil with a 
 quart of water, leave it to get thoroughly stewed, 
 but not long enough to let the juice get thick; 
 strain the latter, and add 1 % pints of it to the 
 dissolved gelatine, with the whites and shells of 
 3 eggs. Whisk it all quickly on the fire, pass it 
 through the jelly -bag, and pour it into a mould 
 and leave it to set. 
 
 Orange and Tapioca Jelly — Soak 6 table- 
 spoonfuls of tapioca for 3 hours in 2 cupfuls of 
 salted water; set in hot water and boil, adding 4 
 teaspoonfuls of sugar and a little boiling water if 
 too thick. When like custard, add the juice of 1 
 orange. Cover the bottom of the mould with 
 sliced oranges, and when the jelly is cool pour it 
 over the fruit. 
 
 Quince Jelly — Ripe quinces, allowing 1 pint 
 of water to each pound of fruit, % lb. of sugar 
 to each pound of juice. 
 
 Prepare the quinces and put them in water 
 in the above proportions; simmer gently till the 
 juice becomes colored, but only very pale; strain 
 the juice through a jelly bag, but do not press 
 the fruit; allow it to drain itself. Put the strained 
 juice in a preserving-pan and boil 20 minutes; 
 then stir in the sugar in the above proportions 
 and stir over the fire for 20 minutes, taking off 
 the scum, and pour into glasses to se.t. It should 
 be rich in flavor, but pale and beautifully trans- 
 parent. Long boiling injures the color. 
 
 Raspberry Jelly — Ripe, carefully picked 
 raspberries; allow % lb. of pounded sugar to 
 every pound of fruit. 
 
 Boil the raspberries for 10 minutes, strain and 
 weigh the juice and add the sugar in the above 
 proportions and boil for 15 or 20 minutes. Skim 
 and stir well. 
 
 Cherry Jelly — Maydukesor Kentish cherries 
 (allowing % pint of water to 1 lb. of fruit). 
 
 Boil the cherries in the water, strain the juice 
 and proceed as for raspberry jelly. 
 
 Red Currant Jelly — Red currants; % lb. of 
 sugar to 1 lb. of juice. 
 
 Pick the fruit and simmer it in water for about 
 an hour, or until the juice flows freely; strain, 
 boil up the juice, add the sugar, and boil again, 
 skimming and stirring well for 15 minutes. Put 
 into small pots, and when cold and firm cover it. 
 
 Black Currant Jelly — Make in the same 
 way, but use a larger proportion of sugar. 
 
 White Currant Jelly — Pick the fruit care- 
 fully, weigh it, and put into the preserving-pan 
 equal quantities of fruit and sugar. Boil quickly 
 
 for 10 minutes, and strain the juice into the 
 pots; when cold and stiff cover them. 
 
 Blackberry Jelly — Make as directed for red 
 currant, but use only 10 oz. of sugar to each 
 pound of juice. The addition of a little lemon 
 juice is an improvement. 
 
 Barberry Jelly — Barberries, a little water, 
 % lb. of sugar to every pound of juice. 
 
 Take ripe barberries, carefully reject any 
 spotted or decayed ones, wash, drain them and 
 strip off the stalks. Boil with a very little water 
 till quite tender, press out and strain the juice, 
 boil up the juice, add the sugar, and boil for 10 
 minutes, skimming and stirring as above. 
 
 Green Gooseberry Jelly — Carefully picked 
 gooseberries, allowing to each pound of fruit % 
 pint of water; to every pound of juice allow 1 
 lb. of white sifted sugar. 
 
 Boil the fruit in the water, reduce to a pulp — 
 it will take % hour— strain through a jelly bag, 
 weigh the sugar in the above proportions; boil 
 up the juice quickly and add the sugar; boil till 
 reduced to a jelly (about 20 minutes), skim and 
 stir well; pour intro pots. 
 
 Red Gooseberry Jelly — Make it in the same 
 way as the green, but % lb. of sugar will be suf- 
 ficient for each pound of juice. In straining the 
 juice be careful not to press the fruit. The 
 surplus fruit, with the addition of some currant 
 juice, can be made into common jam. 
 
 Mixed Fruit jelly — Fruit, strawberries, cur- 
 rants, cherries, etc.; % lb. of sugar to each 
 pound of juice. 
 
 Take ripe fruit, strip off the stalks and remove 
 the stones from the cherries, boil all together for 
 hour, strain the juice. Boil up the juice, add 
 the sugar in the above proportions, stirring well 
 till quite dissolved, boil again for 15 or 20 
 minutes till it jellies, stirring frequently, and 
 carefully removing all scum as it rises. 
 
 Quince Jelly — Ripe quinces; to every pound 
 of quince allow 1 lb. of crushed sugar. 
 
 Peel, cut up and core the quinces. Put them 
 in sufficient cold water to cover them, and stew 
 gently till soft, but not red. Strain the juice 
 without pressure, boil the juice for 20 minutes, 
 add the sugar and boil again till it jellies — about 
 3^ hour — stir and skim well all the time. Strain 
 it again through a napkin, or twice-folded mus- 
 lin, pour into pots or moulds, and when cold 
 cover it. The remainder of the fruit can be 
 made into marmalade with %. lb. sugar and % 
 lb. juicy apples to every pound of quinces, or it 
 can be made into compotes or tarts. 
 
 Quince and Apple Jelly — Equal quantities 
 of quinces and apples; to every pound of juice 
 allow % lb. white sugar. 
 
 Stew the fruit separately till tender (the 
 quinces will take longer), strain the juice, mix it 
 and add the sugar. Proceed as in quince jelly. 
 
 Apple Jelly — Some sound apples; allow % 
 lb. sugar to each pound of juice. 
 
 Peel, core and quarter the apples, and throw 
 them into cold water as they are done; boil them 
 
HOUSEKEEPING AND COOKERY 
 
 299 
 
 till tender, then strain the juice from them 
 through a fine sieve, and afterwards through a 
 jelly bag — if necessary pass it through twice, 
 as the juice should be quite clear; boil up the 
 juice, add the sugar, stir till melted, and boil for 
 another 10 minutes; add the strained juice of a 
 lemon to every 1 % lbs. of juice just before it is 
 finished. 
 
 Apple Jelly (2) — One lb. moist sugar, 1 lb. 
 apples, 1 lemon — the juice of the lemon to be 
 used and the rind added, cut very fine. 
 
 Boil the whole until it becomes a perfect jelly; 
 let it stand in a mould till quite firm and cold, 
 turn it out and stick it with almonds; set custard 
 round. If for dessert, use a small plain mould. 
 
 Orange Jelly — Put 1 package of gelatine to 
 soak in 1 pint of cold water; when it is dissolved 
 add 2 pints of boiling water and juice of 34 
 dozen oranges and 2 lemons, as well as 1 pound 
 of sugar; when all is dissolved, strain through a 
 jelly bag and set away to harden. Cider or other 
 fruit juice may be substituted for the oranges 
 and lemons. 
 
 Sago Jelly — Two lbs. picked red currants, 1 
 pint cold water, 34 lb. white sugar, a cupful of 
 sago. 
 
 Put the currants into the water and boil till 
 soft, pass them through a sieve; put the juice to 
 boil again with the sugar; when quite boiling 
 add the sago, previously soaked in cold water; 
 boil 20 minutes until quite transparent, put into 
 a mould, and when cold turn out. Serve with 
 or without custard around it. 
 
 Currant Sponge — lover 34 box of gelatine 
 with cold water and let soak 34 hour; pour over 
 a pint of boiling water, add 34 pint °f sugar and 
 stir over the fire for 5 minutes. Pour in 34 pint 
 of red currant juice, strain into a tin pan, set on 
 ice until the mixture begins to thicken, beat to a 
 froth, add the well-beaten whites of 4 eggs, mix, 
 and pour into a mould to harden. Serve with 
 whipped cream. 
 
 DAIRY DISHES. 
 
 G REAT attention and cleanliness are re- 
 quired in the management of a dairy. 
 The cows should be regularly milked at 
 an early hour, and their udders perfectly 
 emptied. 
 
 The quantity of milk depends on many 
 causes; as the goodness, breed and health of 
 the cow, the pasture, the length of time from 
 calving, the having plenty of clean water in the 
 field she feeds in, etc. A change of pasture 
 will tend to increase it. 
 
 When a calf is to be reared, it should be 
 removed from the cow in ten days at the 
 farthest. It should be removed in the morning 
 and no food given to it till the following morn- 
 ing, when, being extremely hungry, it will 
 drink readily; feed it regularly morning and 
 
 evening, and let the milk which is given to it 
 be just warm; skimmed milk will be quite good 
 enough. 
 
 The milk when brought in should always be 
 strained into the pans. The cans containing 
 the recently drawn milk should be placed in 
 water about 56° F., which should rise a little 
 above the level of the milk; the animal heat is 
 thus reduced to between 56° and 58° F., and 
 the milk will keep sweet for thirty-six hours 
 even in the hottest weather. This temperature 
 allows the cream to rise with greater facility 
 and with less admixture of other constituents 
 than can be obtained in any other way. Some 
 butter-makers allow the milk to stand for thirty- 
 six hours; others say that twenty-four hours is 
 sufficient for all the cream to rise. After the 
 cream has risen it is to be removed by skimming, 
 and after standing a suitable time is placed in 
 the churn. The kind of churn generally pre- 
 ferred by the best butter-makers is the common 
 dash churn, made of white oak. Much depends 
 upon the manner in which the operation is per- 
 formed, even with the same churn. The motion 
 should be steady and regular, not too quick 
 nor too slow. The time occupied in churning 
 12 or 15 gallons of cream should be from 40 to 
 60 minutes. When removed from the churn, it 
 should be thoroughly washed in cold water, 
 using a ladle and not the hands. It should 
 then be salted with about one-twentieth of its 
 weight of the purest and finest salt, which 
 should be thoroughly incorporated with it, by 
 means of a butter-worker, or ladle, the hands 
 being never allowed to touch the butter. Twelve 
 hours afterwards another working should be 
 performed and the butter packed in strong and 
 perfectly tight white oak firkins. When filled 
 they should be headed up and a strong brine 
 poured in at the top. It should then be placed 
 in a cool, well-ventilated cellar. 
 
 Dr. Ure gives the following directions for 
 curing butter, known as the Irish method: 
 “ Take one part of sugar, one part of nitre, and 
 two of the best Spanish great salt, and rub them 
 together into a fine powder. This composition 
 is to be mixed thoroughly with the butter as 
 soon as it is completely freed from the milk, in 
 the proportion of 1 ounce to 16; and the butter 
 thus prepared is to be pressed tight into the 
 vessel prepared to receive it, so as to leave no 
 vacuities. This butter does not taste well till 
 it has stood at least a fortnight; it then has a 
 rich, marrowy flavor that no other butter ever 
 acquires.” 
 
 Preserving Butter — Two lbs. of common 
 salt, 1 lb. loaf-sugar, and 1 lb. saltpetre. Beat 
 the whole well together, then to 14 lbs. of butter 
 put 1 lb. of this mixture, work it well, and when 
 cold and firm put it into glazed earthen vessels 
 
300 
 
 HOUSEKEEPING AND COOKERY 
 
 that will hold 14 lbs. each. Batter thus preserved 
 becomes better by being kept, but it must be 
 kept from the air. and securely covered down. If 
 intended for winter use, add another ounce of 
 the mixture to every pound of butter, and on the 
 top of the pans lay enough salt to cover them 
 with brine. 
 
 Clouted Cream — In order to obtain this, the 
 milk is suffered to stand in a vessel for 24 hours. 
 It is then placed over a stove, or slow fire, and 
 very gradually heated to an almost simmering 
 state, below the boiling point. When this is 
 accomplished (the first bubble having appeared), 
 the milk is removed from the fire, and allowed to 
 stand for 24 hours more. At the end of this time 
 the cream will have arisen to the surface in a 
 thick or clouted state, and is removed. In this 
 state it is eaten as a luxury; but it is often con- 
 verted into butter, which is done by stirring it 
 briskly with the hand or a stick. The butter 
 thus made, although more in quantity, is not 
 equal in quality to that procured from the cream 
 which has risen slowly and spontaneously: and 
 in the largest and best dairies in the Yale of 
 Honiton the cream is never clouted, except when 
 intended for the table in that state. 
 
 Rennet — Take out the stomach of a calf just 
 killed, aud scour it well with salt and water, both 
 inside and out; let it drain, and then sew it up 
 with two large handfuls of salt in it, or keep it 
 in the salt wet, and soak a piece in fresh water 
 as it is required. 
 
 Maitre d'Hotel Butter — Two oz. fresh but- 
 ter, juice of 1 lemon, white sugar and salt to 
 taste, parsley blanched, freed from moisture and 
 finely minced. 
 
 Put the butter in a basin with the other ingre- 
 dients, incorporate the whole effectually and 
 quickly, and put it by in a cool place until 
 wanted. 
 
 Bntter (to serve as a little dish)— Roll but- 
 ter in different forms, either like a pine, making 
 the marks with a teaspoon, or in crimping roll- 
 ers, work it through a colander, or scoop with a 
 teaspoon, and mix it with grated beef tongue 
 or anchovies. Make a wreath of curled parsley 
 to garnish. 
 
 Curled Bntter — Procure a strong cloth, and 
 secure it by two of its corners to a nail or hook 
 in the wall; knot the remaining two corners, 
 leaving a small space. Then place your butter 
 into the cloth; twist firmly over your serving 
 dish, and the butter will force its way between 
 the knots in little curls or strings. Garnish with 
 parsley and send to table. 
 
 Daisy Butter — Two tablespoonfuls white 
 sugar, yolks of 2 hard-boiled eggs, 2 tablespoon- 
 fuls orange-flower water, lb. fresh butter. 
 
 Pound the yolks with the orange-flower water 
 (in a mortar) to a smooth paste, then mix in the 
 sugar and butter. Now place in a clean cloth, 
 and force the mixture through by wringing. 
 The butter will fall upon the dish in pieces ac- 
 cording to the size of the holes in the cloth. 
 
 Melted Butter — Five oz. butter, 1 table- 
 spoonful flour, 2 tablespoonfuls water, salt to 
 taste. 
 
 Put all the ingredients into a stew-pan, and 
 stir one way over the fire until all the ingredients 
 are well mixed. Allow it just to boil, and it is 
 ready to serve. 
 
 Clieese (to make) — Warm the milk till equal 
 to new; but observe it must not be too hot ; now 
 add a sufficiency of rennet to turn it, and cover 
 it over; let it remain till well turned, then strike 
 the curd well down with the skimming -dish, and 
 let it separate, observing to keep it still covered. 
 Put the vat over the tub, and fill it with curd, 
 which mast be squeezed close with the hand, and 
 more is to be added as it sinks, and at length 
 left about three inches above the edge of the 
 vat.. Before the vat is in this manner filled, 4he 
 cheese cloth must be laid at the bottom of it, 
 and, when full, drawn smoothly over on all sides. 
 The curd should be salted in the tub after the 
 whey is out. When everything is prepared as 
 above directed, put a board under and over the 
 vat, then place it in the press; let it remain 2 
 hours- then turn it out, put on a fresh cheese 
 cloth, and press it again 10 hours; then salt it 
 all over, and turn it again into the vat; then 
 press it again 24 hours. The vat should have 
 several small holes in the bottom to let the whey 
 run off. 
 
 Cheese (to preserve sound) — Wash in warm 
 whey, when you have any. wipe it once a month, 
 and keep it on a rack. If you want to ripen it, 
 a damp cellar will bring it forward. When a 
 whole cheese is cut, the larger quantity should 
 be spread with butter inside, and the outside 
 wiped to preserve it. To keep those in daily use 
 moist, let a clean cloth be wrung out from cold 
 water, and wrapped round them when carried 
 from table. Dry cheese may be used to advantage 
 to grate for serving with macaroni, 
 
 Cream Cheese — Put 5 quarts of strippings, 
 that is, the last of the milk, into a pan with 2 
 spoonfuls of rennet. When the curd is come, 
 strike it down two or three times with the skim- 
 ming-dish just to break it. Let it stand 2 hours, 
 then spread a cheese-cloth on a sieve, put the 
 curd on it, and let the whey drain; break the 
 curd a little with your hand, and put it into a 
 vat with a 2-lb. weight upon it. Let it stand 12 
 hours, take out, and bind a fillet round. Turn 
 every day till dry, from one board to another; 
 cover them with nettles, or clean dockleaves, and 
 put between two pewter plates to ripen. If the 
 weather be warm, it will be ready in 3 weeks. 
 
 Sage Cheese — Bruise some young red sage 
 and spinach leaves, press out the juice, and mix 
 it with the curd; then proceed as with other 
 cheese. 
 
 Cheese Straws — Six oz. flour, 4 oz. butter, 3 
 oz. grated Parmesan cheese, a little cream, salt, 
 white pepper and cayenne. 
 
 Roll it out thin, cut into narrow strips, bake 
 in a moderate oven, and serve piled high and very 
 hot and crisp. 
 
HOUSEKEEPING AND COOKERY 
 
 301 
 
 Boast Cheese — Three oz. Cheshire cheese, 
 yolks of 3 eggs, 4 oz. grated bread-crumbs, 3 oz. 
 butter, a dessertspoonful of mustard, salt and 
 pepper. 
 
 Grate the cheese, add the yolks, bread-crumbs 
 and butter; beat the whole well in a mortar and 
 add the mustard, salt and pepper. Make some 
 toast cut into neat slices and spread the paste 
 thickly on. Cover with a dish and place in the 
 oven till hot through, then uncover and let the 
 cheese color a light brown. Serve immediately. 
 
 Ramequins — Beat 2 eggs, whites and yolks 
 separately; to the yolks of the eggs add 2 table- 
 spoonfuls flour, 2 oz. melted butter and 2 oz. 
 cheese, grated; to this add the stiff whites of the 
 eggs. Mix well and bake in buttered gem-pans, 
 in quick oven, about 15 minutes. Eat hot. 
 
 Cheese Dish — Quarter lb. good, fresh cheese, 
 1 cup sweet milk, 34 teaspoonful dry mustard, a 
 little pepper and salt, 1 tablespoonful butter. 
 
 Cut the cheese into thin slices, put it into a 
 “spider” or saucepan, and pour over it the milk; 
 mix in the other ingredients. Stir this mixture 
 all the time while over the fire. Turn the con- 
 tents into a hot dish and serve immediately. 
 
 Cheese Toast — Some rich cheese, pepper to 
 taste, a beaten egg, with sufficient milk to make 
 it of the consistency of cream. 
 
 Grate the cheese and mix with the other in- 
 gredients; warm the mixture on the fire, and 
 when quite hot pour it over some slices of hot 
 buttered toast. Serve immediately. 
 
 BEVERAGES 
 
 T HE making of tea depends upon the brand. 
 Always scald the pot just as you make 
 the tea. A general rule is : “One teaspoon- 
 ful for each person and one for the pot.” Pour 
 on a little boiling water to wet the tea. A 
 minute or two later add a cup or two of boiling 
 water. Allow to stand and add what boiling 
 water is necessary for the amount of tea de- 
 sired. This develops the strength of the tea 
 and keeps it hot. Ceylon tea must not wait 
 more than five minutes, as after that it takes on 
 an unpleasant taste. Make a little, and often. 
 
 To make good coffee is the simplest and yet 
 one of the most important things that pertain 
 to cooking, but comparatively few know how to 
 do it. For a family of five or six, take \ cup 
 good ground coffee and mix with it the white 
 of 1 egg and a little water; put it in the coffee- 
 pot, and add to that about a pint of cold water. 
 When it comes to a boil, set it on the back of 
 the stove and add boiling water sufficient for 
 use. This, with cream and sugar, makes most 
 delicious coffee. 
 
 Remember in making coffee : 
 
 That the same flavor will not suit every taste, 
 
 but that every one may be suited to a nicety by 
 properly blending two or more kinds. 
 
 That equal parts of Mocha, Java and Rio 
 will be relished by a good many people. 
 
 That a mild coffee can be made dangerously 
 strong and still retain the mildness of flavor. 
 
 That the enjoyment of a beverage and slavish 
 devotion thereto are quite different things. 
 
 That the flavor is improved if the liquid is 
 turned from the dregs as soon as the proper 
 strength has been obtained. 
 
 That where the percolation method is used 
 the coffee should be ground very fine or the 
 strength will not be extracted. 
 
 That if the ground coffee is put into the water 
 and boiled, it should be rather coarse; otherwise 
 it will invariably be muddy. 
 
 That a good coffee will always command a 
 fair price, but that all high-priced coffees are 
 not necessarily of high quality. 
 
 That, in serving, the cups and cream should 
 be warm; the cream should be put in the cup 
 before the coffee is poured in, but it is imma- 
 terial when the sugar is added. 
 
 That a level teaspoonful of the ground coffee 
 to each cup is the standing allowance, from 
 which deviation can be made in either direction, 
 according to the strength desired. 
 
 Cocoa — Two tablespoonfuls cocoa, 1 breakfast 
 cupful boiling milk and water. 
 
 Put sufficient cold milk in to form the cocoa 
 into a smooth paste. Now add equal propor- 
 tions of boiling milk and boiling water, mixing 
 well. Great care must be taken that the milk 
 does not burn, or it will impart a disagreeable 
 flavor. 
 
 Chocolate — Allow 2 sticks of chocolate to 1 
 pint of new milk. After the chocolate is scraped, 
 either let it soak an hour or so, with a table- 
 spoonful of milk to soften it, or boil it a few 
 moments in 2 or 3 tablespoonfuls water; then, in 
 either case, mash into a smooth paste. When 
 the milk, sweetened to taste, is boiling, stir in 
 the chocolate paste, adding a little of the boiling 
 milk to it first to dilute it evenly. Let it boil 
 half a minute, stir it well and serve immediately. 
 
 Ginger Beer — One and one fourth lbs. loaf 
 sugar, 1 lemon, 2 oz. best white ginger, 1 gallon 
 boiling water, 1 tablespoonful German yeast, 
 and 34 oz * cream of tartar. 
 
 Peel the lemon; cut the inside in pieces. 
 Crush the ginger, add the sugar and cream of 
 tartar; pour over all the boiling water; stir well 
 until the sugar is melted. Let it stand 24 hours 
 to be quite cold, then stir in the yeast, which 
 ought to be previously dissolved. Stir, and strain 
 through a coarse cloth; then bottle, taking care 
 the corks are secured. Keep in a cool place in 
 hot weather. 
 
 Oatmeal Drink— (Dr. Parkes) — “The propor- 
 tions are 34 lb. oatmeal to 2 or 3 quarts water, 
 
302 
 
 HOUSEKEEPING AND COOKERY 
 
 according to the heat of the day and the work 
 and thirst; it should be well boiled, and then 1 
 or 134 oz * brown sugar added. If you find it 
 thicker than you like, add 3 quarts water. Be- 
 fore drinking it shake up the oatmeal well 
 through the liquid. In summer drink this cold; 
 in winter, hot. You will find it not only quenches 
 thirst, but will give you more strength and en- 
 durance than any other drink. If you cannot 
 boil it, you can take a little oatmeal mixed with 
 cold water and sugar, but this is not so good; 
 always boil it if you can. If at any time you 
 have to make a very long day, as in harvest, and 
 cannot stop for meals, increase the oatmeal to 
 34 lb., or even % lb., and the water to 3 quarts if 
 you are likely to be very thirsty. If you cannot 
 get oatmeal, wheat flour will do, but not quite so 
 well.” 
 
 Those who try this recipe will find that they 
 can get through mare work than when using 
 beer, and that they will be stronger and healthier 
 at the end of the harvest. Cold tea and skim 
 milk are also found to be better than beer, but 
 not equal to the oatmeal drink. 
 
 Lemonade (1) — Six large lemons and 1 lb. 
 loaf sugar. 
 
 Rub the sugar over the rinds to get out the 
 flavor, then squeeze out all the juice on the 
 sugar; cut what remains of the lemons into 
 slices, and pour on them a quart of boiling 
 water; when this has cooled, strain it onto the 
 juice and sugar, and add as much more water 
 (cold) as will make it palatable. 
 
 Lemonade (2) — One oz. tartaric acid, 1 lb. loaf 
 sugar, 1 pint boiling water, and 20 or 30 drops 
 essence of lemon. 
 
 To be kept in a bottle and mixed with cold 
 water, as desired. 
 
 Lemon Syrup — Boil until clear 1 pint lemon 
 juice, strained, and 3*lbs. loaf sugar, stirring 
 constantly, and add 34 pint water to prevent its 
 being too thick. The juice of a dozen lemons 
 will give about a pint. 
 
 To Keep Lemon Juice — Buy the fruit when 
 cheap, when not quite ripe; cut off the peels, and 
 roll the fruit in your hand, so as to make them 
 part with the juice readily. Squeeze the juice 
 into a china basin, strain through a muslin which 
 will not allow the least pulp to pass. Have ready 
 34- and 34 -oz. phials (quite dry), fill with the 
 juice so as to allow 34 teaspoonful sweet oil in 
 each. Cork tightly, and set them upright in a 
 cool place. When wanted for use, wind some 
 clean cotton round a skewer, and, dipping it in, 
 the oil will be attracted. The juice will be quite 
 clear; the rinds can be dried for grating. 
 
 Peppermint Cordial — One lb. loaf sugar, 1 
 pint boiling water. 
 
 Simmer 10 minutes, then stir in 1 tablespoon- 
 ful honey; when nearly cold, add 30 drops essence 
 of peppermint. Bottle for use. Four table- 
 spoonfuls to a tumbler of cold or hot water 
 makes a delicious drink. Essence of ginger can 
 be used in the same way. 
 
 Raspberry Syrup — Fill a 34 -gallon fruit- jar 
 with ripe red raspberries, pour over them good 
 cider vinegar; cover tightly,' and set away in a 
 cool, dark place for a week. Put on the fire and 
 let come to a scalding point, strain through a 
 jelly bag; to the juice add pint for pint of 
 sugar. Boil gently about 20 minutes, skimming 
 constantly. Bottle, seal, and keep in a cool 
 place. Add a wineglassful to a glass of iced 
 water. It is excellent. 
 
 Ginger Pop — Allow 4 quarts warm water, 1 
 oz. white ginger root, 2 lemons, 1 lb. white sugar, 
 34 tablespoon cream tartar, and 34 CU P soft 
 yeast. Cut the ginger root fine and boil in a 
 little of the water; grate in the yellow rind only 
 of the lemons, and put in the pulp and juice; 
 when nearly cold, add the yeast. Put all in a 
 stone jar in a warm place 24 hours, then bottle 
 for use. 
 
 Currant Yinegar — Two quarts black cur- 
 rants, 1 pint best vinegar, 134 lbs. white sugar. 
 
 Well bruise the currants and place into a basin 
 with the vinegar; let it stand 3 or 4 days, and 
 then strain into an earthen jar; add the sugar, 
 set the jar in a saucepan of cold water and boil 
 for an hour. When cold, bottle; it is the better 
 for keeping. 
 
 Raspberry Yinegar — To 4 quarts red rasp- 
 berries put enough vinegar to cover, 1 lb. sugar 
 to every pint of juice. 
 
 Let the raspberries and vinegar stand for 24 
 hours; scald and strain; add sugar, boil 20 min- 
 utes, skim well, and when cold bottle. 
 
 Koumiss — Put 1 gill buttermilk into a quart 
 of new, rich milk, and add 4 lumps white sugar; 
 see that the sugar is dissolved. Put in a covered 
 vessel, in a warm place, for 10 hours; it will then 
 be thick. Pour from one pitcher to another, so 
 that it may become uniformly thick, then bottle 
 and set away in a warm place. It will be good 
 in 24 hours in summer and 36 in winter. The 
 bottles must not only be tightly corked, but the 
 corks tied down. Shake the bottles well before 
 opening. This is an excellent drink for people 
 with weak digestion, and is also good for chil- 
 dren. 
 
 Temperance Cup — Pare the yellow rind very 
 thinly from twelve lemons; squeeze the juice 
 over it in an earthen bowl, and let it stand over 
 night, if possible. Pare and slice thinly a very 
 ripe pineapple, and let it lie over night in 34 lb. 
 powdered sugar. If all these ingredients cannot 
 be prepared the day before they are used, they 
 must be done very early in the morning, because 
 the juices of the fruit need to be incorporated 
 with the sugar at least 12 hours before the bev- 
 erage is used. After all the ingredients have 
 been properly prepared, as above, strain off the 
 juice, carefully pressing all of it out of the fruit; 
 mix it with 2 lbs. powdered sugar and 3 quarts 
 ice water, and stir it until the sugar is dissolved. 
 Then strain it again through a muslin or bolting- 
 cloth sieve, and put it on the ice or in a very cold 
 place until it is wanted for use. 
 
HOUSEKEEPING AND COOKERY 
 
 303 
 
 SICK-ROOM COOKERY 
 
 W ITHIN the last few years great changes 
 have occurred in the ideas entertained 
 by the medical profession as to what is 
 proper food for invalids. As a rule, patients 
 are allowed to eat about what is desired, care 
 being taken of course not to overload the 
 stomach. There are cases, however, where there 
 is little wish for food, and where the thought- 
 ful nurse must look for something which is 
 daintily appetizing as well as nourishing, and 
 at the same time easy of digestion. To meet 
 this want the recipes below are given. 
 
 Never set before the sick a large quantity of 
 food; tempt with a very small portion delicately 
 cooked and tastefully served. If not eaten 
 directly, remove from the sick-room without 
 delay, as no food should be allowed to stand 
 there. Do not give the same food often, as 
 variety is charming. Never keep the sick wait- 
 ing; always have something in readiness — a 
 little jelly, beef-tea, stewed fruit, gruel, etc. It 
 will be found more tempting to serve any of 
 these in glasses. If much milk is used, keep it 
 on ice. Let all invalid cookery be simple; be 
 careful to remove every particle of fat from broth 
 or beef -tea before serving. 
 
 Beef-Tea — Take 1 lb. lean beef, 1 pint water, 
 and ^saltspoonful salt. 
 
 Cut the meat into very small pieces, carefully 
 removing the fat. Put into a stone jar with 
 the salt and water; cover with the lid, and tie over 
 a piece of thick brown paper. Put it into a 
 moderate oven, simmer slowly for 4 hours, and 
 strain. 
 
 Beef-Tea Custard — This may be served alone, 
 either hot or cold, or a few small pieces can be 
 put in a cup of beef-tea, whichis thus transferred 
 into a kind of soupe royale. Beat up an egg in 
 a cup, add a small pinch of salt, and enough strong 
 beef-tea to half fill the cup; butter a tiny mould 
 and pour in the mixture. Steam it for 20 min- 
 utes, and turn it out in a shape. 
 
 Mutton Broth — Cut in small pieces 1 lb. of 
 lean mutton or lamb, and boil it, unsalted, in 1 
 quart cold water, keeping it closely covered 
 until it falls to pieces. Strain it and add 1 table- 
 spoonful of rice or barley, soaked in a little warm 
 water. Simmer for 34 hour, stirring often, then 
 add 4 tablespoonfuls milk, salt and pepper, 
 and a little chopped parsley, if liked. Simmer 
 again 5 minutes, taking care that it does not 
 burn. Chicken broth may be prepared in the 
 same way. Crack the bones well before putting 
 them into the water. 
 
 Teal Broth — One and J4 lbs. veal, 1 doz. 
 sweet almonds, 1 qt. water, a little salt, 1 pt. boil- 
 ing water. 
 
 Remove all the fat from the veal, and simmer 
 gently in the water till it is reduced to a pint; 
 
 blanch and pound the almonds till they are a 
 smooth paste, then pour over them the boiling 
 water very slowly, stirring it all the time till it is 
 as smooth as milk; strain both the almond and 
 veal liquors through a fine sieve and mix well 
 together; add the salt, and boil up again. 
 
 Chicken Broth —An old fowl, 3 pints water, 
 a pinch of salt, a blade of mace, 6 or 8 pepper- 
 corns, a very small chopped onion, a few sprigs 
 sweet herbs. 
 
 Cut up the fowl and put it, bones as well, in a 
 saucepan with the water, salt, mace, peppercorns, 
 onion and sweet herbs; let it simmer very gently 
 till the meat is very tender, which will take about 
 3 hours, skimming well during the time. Strain 
 carefully and set aside to cool. 
 
 Egg Broth — An egg, 34 pint good unflavored 
 veal or mutton broth quite hot, salt, toast. 
 
 Beat the egg well in a broth basin; when 
 frothy add the broth, salt to taste, and serve with 
 toast. 
 
 Beef Broth — One lb. good lean beef, 2 quarts 
 cold water, 34 teacup tapioca, a small piece of 
 parsley, an onion, if liked, pepper and salt. 
 
 Soak the tapioca 1 hour, cut in small pieces 
 the beef, put in a stew pan the above proportion 
 of water, boil slowly (keeping well covered) 134 
 hours, then add the tapioca, and boil 34 hour 
 longer. Some add with the tapioca a small 
 piece of parsley and a slice or two of onion. 
 Strain before serving, seasoning slightly with 
 pepper and salt. It is more strengthening to 
 add, just before serving, a soft poached egg. 
 Rice may be used instead of tapioca, straining 
 the broth, and adding 1 or 2 tablespoonfuls of 
 rice (soaked for a short time), and then boiling 
 34 hour. 
 
 Scotch Broth — The liquor in which a leg 
 of mutton, piece of beef or old fowl has been 
 boiled, barley, vegetables chopped small, a cup 
 of rough oatmeal mixed in cold water, salt and 
 pepper to taste. 
 
 Add to the liquor some barley and vegetables, 
 chopped small, in sufficient quantity to make 
 the broth quite thick. The necessary vegetables 
 are carrots, turnips, onions and cabbage, but 
 any others may be added; old (not parched) peas 
 and celery are good additions. When the 
 vegetables are boiled tender add the oatmeal to 
 the broth, salt and pepper to taste. This very 
 plain preparation is genuine Scotch broth as 
 served in Scotland; with any coloring or herbs, 
 etc., added, it is not real Scotch broth. It is ex- 
 tremely palatable and wholesome in its plain 
 form. 
 
 Broth (Beef, Mutton and Yeal) — Two lbs. 
 lean beef, 1 lb. scrag of veal, 1 lb. scrag of mut- 
 ton, some sweet herbs, 10 peppercorns, 5 quarts 
 water, 1 onion. 
 
 Put the meat, sweet herbs and peppercorns 
 into a nice tin saucepan, with the water, and 
 simmer till reduced to 3 quarts. Remove the fat 
 when cold. Add the onion, if approved. 
 
304 
 
 HOUSEKEEPING AND COOKERY 
 
 Mutton Cutlets (Delicate) — Two or 3 small 
 cutlets from the best end of a neck or loin of 
 mutton, 1 cupful of water or broth, a little salt, 
 and a few peppercorns. 
 
 Trim the cutlets very nicely, cut off all the fat, 
 place them in a flat dish with enough water or 
 broth to cover them, add the salt and pepper- 
 corns and allow them to stew gently for 2 hours, 
 carefully skimming off every particle of fat 
 which may rise to the top during the process. 
 At the end of this time, provided the cutlets have 
 not been allowed to boil fast, they will be found 
 extremely tender. Turn them when half done. 
 
 Rabbit (Stewed) — Two nice young rabbits, 
 1 quart of milk, 1 tablespoonful of flour, a blade 
 of mace, salt and pepper. 
 
 Mix into a smooth paste the flour with }/% glass 
 of milk, then add the rest of the milk; cut the 
 rabbits up into convenient pieces; place in a 
 stewpan with the other ingredients and simmer 
 gently until perfectly tender. 
 
 Meat Jelly (1) — Beef, isinglass, 1 teacupful 
 of water, salt to taste. 
 
 Cut some beef into very small pieces and 
 carefully remove all the fat. Put it in an 
 earthen jar with alternate layers of the best 
 isinglass (it is more digestible than gelatine) 
 until the jar is full. Then add a teacupful 
 of water with a little salt, cover it down closely, 
 and cook it all day in a very slow oven. In the 
 morning scald a jelly mould and strain the liquor 
 into it. It will be quite clear, except at the 
 bottom, where will be the brown sediment such 
 as is in all beef tea, and it will turn out in a 
 shape. It is, of course, intended to be eaten 
 cold, and is very useful in cases where hot food 
 is forbidden, or as a variety from the usual diet. 
 
 Meat Jelly (2) — A calf’s foot, 1% lbs. neck of 
 veal or beef, a slice or two of lean ham, 1 small 
 onion, a bunch of parsley, a teaspoonful of salt, 
 a little spice, 3 quarts of water. 
 
 Simmer slowly 5 or 6 hours, and strain. The 
 above makes a strong but not highly flavored 
 jelly. More ham or any bones of unboiled meat, 
 game or poultry will improve it. The liquor in 
 which chicken or veal has been boiled should, 
 when at hand, be used instead of water. Meat 
 jellies keep better when no vegetables are stewed 
 in them. 
 
 Baked Hominy — To a cupful of cold boiled 
 hominy (small kind) allow 2 cups of milk, a 
 heaping teaspoonful of white sugar, a little salt, 
 and 3 eggs. 
 
 Beat the eggs very light, yolks and whites 
 separately. Work the yolks into the hominy, 
 alternately with the butter. When thoroughly 
 mixed, put in the sugar and salt, and go on 
 beating while you soften the batter gradually 
 with milk. Be careful to leave no lumps in the 
 batter. Lastly, stir in the whites and bake in a 
 buttered pudding-dish until light, firm and deli- 
 cately browned. It may be used as a dessert. 
 
 Strengthening Blanc-Mange — One pint 
 milk, 34 oz. isinglass, rind of 34 small lemon, 2 
 oz. sugar, yolks of 3 fresh eggs. 
 
 Dissolve the isinglass in the water, strain 
 through muslin, put it again on the fire with the 
 rind of the half lemon cut very thin, and the 
 sugar; let it simmer gently until well flavored, 
 then take out the lemon peel, and stir the milk 
 to the beaten yolks of the eggs; pour the mix- 
 ture back into the saucepan, and hold it over the 
 fire, keeping it stirred until it begins to thicken; 
 put it into a deep basin and keep it moved with 
 a spoon until it is nearly cold, then pour it into 
 the moulds, which have been laid in water, and 
 set it in a cool place till firm. 
 
 Milk Punch — One-half pint new milk and 1 
 new-laid egg. 
 
 Set the milk in a clean saucepan over a mod- 
 erate fire; while it is heating beat the egg to a 
 froth in a basin or a large cup^ When the milk 
 begins to bubble, skim off the froth as it forms, 
 and pour it into the whipped egg, quickly beat- 
 ing the milk in; repeat until the egg is well mixed 
 (without curdling) with about half the now boiled 
 milk. Pour the remainder from the saucepan 
 into the mixture in basin, and quickly pour the 
 whole back into the pan, then again into the 
 basin, and so on until it is all frothy and well 
 mixed. This cooks the eggs sufficiently. Add a 
 pinch of salt, a lump or more of loaf-sugar, a few 
 gratings of nutmeg or ginger according to taste, 
 and serve in a tumbler, to be taken while hot. 
 For cases of spasmodic pain from flatulency, or 
 other cause, where brandy is often recommended, 
 this is much safer to use. 
 
 Pure Stimulants — See Medicine and Hygiene , 
 
 p. 200. 
 
 A Fever Drink (1) — A little tea sage, 2 sprigs 
 of balm, a very small quantity of wood sorrel, a 
 small lemon, 3 pints of boiling water. 
 
 Put the sage, balm and wood sorrel into a stone 
 jug, having previously washed and dried them, 
 peel thin the lemon, and clear from the white; 
 slice and put a piece of the peel in; then pour 
 on the water, sweeten and cover. 
 
 A Fever Drink (2) — One oz. pearl barley, 3 
 pints water, 1 oz. sweet almonds, a piece of 
 lemon peel, a little syrup of lemons and capil- 
 laire. 
 
 Wash well the barley; sift it twice, then add 
 the water, sweet almonds beaten fine, and the 
 lemon peel; boil till you have a smooth liquor, 
 then add the syrup. 
 
 Apple Water — Some well flavored apples, 3 
 or 4 cloves, a strip of lemon peel, boiling water. 
 
 Slice the apples into a large jug (they need be 
 neither peeled nor cored). Add the cloves and 
 lemon peel, and pour boiling water over. Let it 
 stand a day. It will be drinkable in 12 hours or 
 less. 
 
 Currant Water — One quart red currants, 34 
 pint raspberries, 2 quarts water; syrup — 1 quart 
 of water, about % lb. of sugar. 
 
 Put the fruit with the water over a very slow 
 fire to draw the juice, for % hour. They must 
 not boil. Strain through a hard sieve and add 
 syrup. Other fruits may be used in the same 
 way. 
 
HOUSEKEEPING AND COOKERY 
 
 305 
 
 Sago Jelly — Boil a teacupful of sago in 4 
 pints of water until quite thick; when cold add a 
 pint of raspberry juice pressed from fresh fruit, 
 or half the quantity of raspberry syrup; add 
 enough white sugar to sweeten to the taste, and 
 boil fast for 5 minutes. Pour into the mould. 
 Use a little cream with the jelly. 
 
 Flax-Seed Lemonade — Into a covered vessel 
 pour 1 quart of boiling water upon 4 tablespoon- 
 fuls of flax-seed. Steep it for 3 hours, and then 
 add the juice of 2 lemons and sweeten to the 
 taste. If too thick, add cold water. Good for 
 colds. 
 
 Bread Panada — Toast to a light brown sev- 
 eral slices of stale baker’s bread. Pile them in 
 a bowl with sugar and a litte salt sprinkled 
 between them. Cover with boiling water; cover 
 tightly and set into a pan of boiling water, 
 letting it simmer gently until the contents of the 
 bowl are like jelly. Eat while warm, with a 
 little powdered sugar and nutmeg. 
 
 Slippery-Elm Bark Tea-Break the bark 
 into bits, pour boiling water over it, cover it 
 closely and let it stand until cold. Put sugar 
 and ice in for summer diseases, or add lemon 
 juice for colds. 
 
 Rice Milk — Two tablespoonfuls rice, 1 pint 
 milk, 1 tablespoonful ground rice (if wanted 
 thick, 2 will be required), a little cold milk. 
 
 Put the rice into the pint of milk; boil it until 
 done, stirring to prevent it burning. Put the 
 ground rice with a little cold milk, mix smooth, 
 and stir it in; boil for about 15 minutes. 
 
 Thick Milk may be made in the same way as 
 “ rice milk,” only substituting flour for rice, 
 thickening and sweetening to taste. Five min- 
 utes’ boiling will do. 
 
 Chamomile Tea — One oz. dried chamomile 
 flowers, oz. dried orange peel, 1 quart boiling 
 water. 
 
 Put the chamomile into a jug with the orange 
 peel. Pour over it the boiling water, and stand 
 in the back of the stove, just close enough to the 
 fire to keep it simmering till the strength of the 
 peel and flower is drawn out; then strain off for 
 use. 
 
 Dandelion Tea — Six or 8 dandelion roots, 
 according to size, 1 pint boiling water. 
 
 Pull up the dandelion roots and cut off the 
 leaves; wash the roots well and scrape off a little 
 of the skin. Cut them up into small pieces and 
 pour the boiling water on them. Let stand all 
 night; then strain through muslin. It should be 
 quite clear and the color of brown sherry. About 
 34 glassful should be taken at a time. This 
 decoction should be made only in small quanti- 
 ties, as it will keep fresh only two or three days. 
 
 Jelly Water — Stir a tablespoonful of currant 
 or other jelly into 34 pint water; keep it cold 
 and give as occasion requires. Excellent in 
 fevers. 
 
 Toast Water — Toast a large slice of wheat 
 bread so that it is a deep brown all over, but not 
 blackened or burnt. Lay in a covered earthen- 
 ware vessel, cover it with boilin'g water, and let 
 
 it steep until cold. Strain it and add a little 
 lemon juice, unless forbidden by the physician. 
 
 FOR CHILDREN. 
 
 For Diarrhoea — If the child has symptoms 
 of diarrhoea or summer complaint, take the caul 
 of mutton or lamb, and simmer in a pint of wa- 
 ter, dusting in a little flour and a little salt. This 
 soup is nutritious, and allays the irritation of the 
 bowels. 
 
 Arrowroot, made quite thin, with a teaspoon- 
 ful of sweet cream, is nutritious and harmless. 
 Do not make the food for infants too rich. 
 
 Milk Porridge — Take 1 spoonful of Indian 
 meal, and 1 of white flour; wet to a paste with 
 cold water; put the paste into 2 cups of boiling 
 water r and boil 20 minuses; add 2 cups of milk 
 and a pinch of salt, and cook 10 minutes more, 
 stirring often. Eat with sugar and milk stirred 
 in while hot. 
 
 For Teething — Tie a teacup of flour closely 
 in a cloth, and boil for 1 hour. When cold, grate 
 fine — enough to thicken a pint of half milk 
 and half water the consistence of porridge. Add 
 a litte salt. 
 
 Barley Water — Pick over and wash 3 table- 
 spoonfuls of pearl barley; soak it 34 hour in 
 a very little lukewarm water, and stir, without 
 draining, into 2 cupfuls of boiling water, salted 
 a very little. Simmer 1 hour, stirring often. 
 Strain, and add 2 teaspoonfuls white sugar. When 
 milk disagrees with infants, barley water can 
 often be used. 
 
 Digestion of Yarious Foods. 
 
 Easy of Digestion. — Arrowroot, asparagus, 
 cauliflower, baked apples, oranges, grapes, 
 strawberries, peaches. 
 
 Moderately Digestible. — Apples, raspberries, 
 bread, puddings, rhubarb, chocolate, coffee, 
 porter. 
 
 Hard to Digest. — Nuts, pears, plums, cher- 
 ries, cucumbers, onions, carrots, parsnips. 
 
 TIME REQUIRED FOR DIGESTION. 
 
 Hr«. Min. 
 
 Apples, sweet 1 30 
 
 “ sour 2 00 
 
 Beans, pod, boiled 2 30 
 
 Beef, fresh, rare, roasted 3 00 
 
 “ “ dried 3 30 
 
 “ “ fried 4 00 
 
 Beets, boiled 3 45 
 
 Bread, wheat, fresh 3 30 
 
 “ corn 3 15 
 
 Butter (melted), 3 30 
 
 Cabbage, with vinegar, raw 2 00 
 
 “ boiled 4 80 
 
 Cheese (old, strong) 3 30 
 
 Codfish 2 00 
 
 Custard, baked 2 45 
 
 Duck, domestic, roasted 4 00 
 
 “ wild, “ 4 30 
 
 Eggs, fresh, hard boiled 3 30 
 
 “ “ soft 3 00 
 
306 
 
 HOUSEKEEPING AND COOKERY 
 
 Hrs. 
 
 Eggs, fresh, fried 3 
 
 Goose, roast 2 
 
 Lamb, fresh, boiled 2 
 
 Laver, beef, boiled 2 
 
 Milk, boiled 2 
 
 “ raw 2 
 
 Mutton, roast 3 
 
 “ broiled 3 
 
 “ boiled 3 
 
 Oysters, raw 2 
 
 “ roast 3 
 
 “ stewed 3 
 
 Parsnips, boiled 2 
 
 Pork, fat and lean, roast 5 
 
 “ “ “ boiled 3 
 
 “ “ “ raw 3 
 
 Potatoes, boiled 3 
 
 “ baked 2 
 
 Rice, boiled 1 
 
 Sago, “ 1 
 
 Salmon, salted, boiled 4 
 
 Soup, beef, vegetable .• 4 
 
 “ chicken 3 
 
 “ oyster 3 
 
 Tapioca, boiled 2 
 
 Tripe, soused, boiled 1 
 
 Trout, fresh, boiled or fried - 1 
 
 Turkey, domestic, roast 2 
 
 “ wild, roast 2 
 
 Turnips, boiled 3 
 
 Yeal, fresh, broiled 4 
 
 “ fresh, fried 4 
 
 Venison steak, broiled 1 
 
 Min. 
 
 30 
 
 00 
 
 30 
 
 00 
 
 00 
 
 15 
 
 15 
 
 00 
 
 00 
 
 55 
 
 15 
 
 30 
 
 30 
 
 15 
 
 15 
 
 00 
 
 30 
 
 30 
 
 00 
 
 45 
 
 00 
 
 00 
 
 00 
 
 30 
 
 00 
 
 00 
 
 30 
 
 00 
 
 18 
 
 30 
 
 00 
 
 30 
 
 35 
 
 Fat, Water and Muscle Properties of Food. 
 
 100 PARTS. 
 
 
 Water. 
 
 Muscle. 
 
 Fat. 
 
 Cucumbers 
 
 
 . . . . 97.0 
 
 1.5 
 
 1.0 
 
 Turnips 
 
 
 .... 94.4 
 
 1.1 
 
 4.0 
 
 Cabbage 
 
 
 .... 90.0 
 
 4.0 
 
 5.0 
 
 Milk, cows’ 
 
 
 . . . . 86.0 
 
 5.0 
 
 8.0 
 
 Apples , . . 
 
 
 . . . . 84.0 
 
 5.0 
 
 10.0 
 
 Eggs, yolk of 
 
 
 ... 79.0 
 
 15.0 
 
 27.0 
 
 Potatoes 
 
 
 
 1.4 
 
 22.5 
 
 Yeal 
 
 
 
 10.1 
 
 1.65 
 
 Eggs, white of . . . . 
 
 
 . . . . 53.0 
 
 17.0 
 
 .0 
 
 Lamb 
 
 
 . . . . 50.5 
 
 11.0 
 
 35.0 
 
 Beef 
 
 
 .... 50.0 
 
 15.0 
 
 30.0 
 
 Chicken 
 
 
 .... 46.0 
 
 18.0 
 
 32.0 
 
 Mutton 
 
 
 
 12.5 
 
 40.0 
 
 Pork 
 
 
 38.5 
 
 10.0 
 
 50.0 
 
 Beans 
 
 
 .... 14.8 
 
 24.0 
 
 57.7 
 
 Buckwheat 
 
 
 .... 14.2 
 
 8.6 
 
 75.4 
 
 Barley 
 
 
 
 15.0 
 
 68.8 
 
 Corn 
 
 
 .... 14.0 
 
 12.0 
 
 73.0 
 
 Peas 
 
 
 .... 14.0 
 
 23.4 
 
 60.0 
 
 Wheat 
 
 
 . . . . 14.0 
 
 14.6 
 
 69.4 
 
 Oats 
 
 
 .... 13.6 
 
 17.0 
 
 66.4 
 
 Rice 
 
 
 
 6.5 
 
 79.5 
 
 Cheese 
 
 
 .... 10.0 
 
 65.0 
 
 19.0 
 
 Butter 
 
 
 
 
 100.0 
 
 Percentage of Nutrition. 
 
 Raw encumbers, 2; raw melons, 3; boiled 
 turnips, 4J; milk, 7; cabbage, 74; currants, 10; 
 whipped eggs, 13; beets, 14; apples, 16; 
 peaches, 20; boiled codfish, 21; broiled venison, 
 22; potatoes, 22 J; fried veal, 24; roast pork, 
 
 24 ; roast poultry, 26 ; raw beef, 26 ; raw grapes, 
 27; raw plums, 29; broiled mutton, 30; oat- 
 meal porridge, 75; rye bread, 79; boiled beans. 
 87; boiled rice, 88; barley bread, 88; wheat 
 bread, 90; baked corn bread, 91; boiled barley, 
 92; butter, 93; boiled peas, 93; raw oils, 94. 
 Relative Value of Food (Beef par). 
 Oysters, 22; milk, 24; lobsters, 50; cream, 
 56; codfish, 68; eggs, 72; turbot, 84; mutton, 
 87 ; venison, 89; veal, 92; fowl, 94; herring, 100; 
 beef, 100; duck, 104; salmon, 108; pork, 116; 
 butter, 124; cheese, 155. 
 
 Percentage of Carbon in Food. 
 Cabbage, 3 ; beer, 4 ; carrots, 5 ; milk, 7 ; pars- 
 nips, 8; fish, 9; potatoes, 12; eggs, 16; beef, 27; 
 bread, 27 ; cheese, 36 ; peas, 36 ; rice, 38 ; corn, 38 ; 
 biscuit, 42; oatmeal, 42; sugar, 42; flour, 46; 
 bacon, 54; cocoa, 69; butter, 79. 
 
 Foot-Tons of Energy per Ounce of Food. 
 Cabbage, 16; carrots, 20; milk, 24; ale, 30; 
 potatoes, 38; porter, 42; beef, 55; egg, 57; 
 ham, 65; bread, 83; egg (yolk), 127; sugar, 
 130; rice, 145; flour, 148; arrowroot, 151; oat- 
 meal, 152; cheese, 168; butter, 281. 
 
 Loss of Meat in Cooking. 
 
 100 lbs. raw beef =67 lbs. roast. 
 
 100 “ “ = 74 “ boiled. 
 
 400 “ raw mutton =75 “ roast. 
 
 ICO “ raw fowl - = 80 “ roast. 
 
 100 “ “ = 87 “ boiled. 
 
 100 “ raw fish =94 “ boiled. 
 
 The Percentage of Starch 
 In common grains is as follows, according to 
 Prof. Yeomans: Rice flour, 84 to 85; Indian 
 meal, 77 to 80; oatmeal, 70 to 80; wheat flour, 
 39 to 77; barley flour, 67 to 70; rye flour, 50 
 to 61; buckwheat, 52; peas and beans, 42 to 
 43; potatoes, (75 percent, water), 13 to 15. 
 The Degrees of Sugar 
 
 In various fruits are: Peach, 1.6; raspberry, 
 4.0; strawberry, 5.7; currant, 6.1; gooseberry, 
 7.2; apple, 7.9; mulberry, 9.2; pear, 9.4; cherry, 
 10.8; grape, 14.9. 
 
 Measures for Housekeepers. 
 
 Wheat flour 
 
 . . 1 lb. is 
 
 
 Indian meal 
 
 . . 1 lb. 2 oz. is 
 
 
 Butter (soft) 
 
 . .1 lb. is 
 
 
 Granulated sugar. 
 
 . .1 lb. is 
 
 
 Powdered sugar. . . 
 
 . .1 lb. 1 oz,is 
 
 
 Best brown sugar. 
 
 . .1 lb. 2 oz.is. . . 
 
 
 Eggs 
 
 .10 eggs are 
 
 . ... 1 lb. 
 
 Flour 
 
 . 8 quarts are 
 
 
 Flour 
 
 . 4 pecks are .... 
 
 
 Liquids. — Thirty- two large tablespoonfuls 
 make a pint; 8 large tablespoon fu Is, 1 gill. 
 Four gills make 1 pint; 2 pints, 1 quart; 4 
 quarts, 1 gallon. An ordinary-sized tumbler 
 holds half a pint; a wine- glass, half a gill. 
 Thirty-five drops are equal to one teaspoonful. 
 
VALUABLE REFERENCE AND LABOR-SAVING TABLES 807 
 
 W 
 
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 INCREASE 
 FROM 1870 
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 Percentage. 
 
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 54.34 
 
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Interest Laws and Statutes of Limitations. v / Interest Laws and Statutes of Limitations. — Concluded . 
 
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300 FACTS ABOUT POULTRY. 
 
 VALUABLE REFERENCE AND LABOR-SAVING TABLES 331 
 
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DUCKS, GEESE AND TURKEYS. \ / How to Tell the Age of a Horse. 
 
 322 
 
 VALUABLE REFERENCE AND LABOR-SAVING TABLES 
 
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 St. Paul was beheaded at Rome by the tyrant Nero. Smbe? ofrinU* ^ ^ ° ld-S ° “ ^ CaS * ° f & bu “ fiVC mUSt be added t0 the 
 
MEDICINES FOR THE HORSE. MEDICINES FOR THE HORSE. — Continued. 
 
 VALUABLE REFERENCE AND LABOR-SAVING TABLES 323 
 
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WEIGHTS AND MEASURES. 
 
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PRACTICAL CALCULATIONS. 
 
 VALUABLE REFERENCE AND LABOR-SAVING TABLES 325 
 
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328 
 
 VALUABLE REFERENCE AND LABOR-SAVING TABLES 
 
 BOARD AND PLANK MEASUREMENT AT SIGHT. 
 
 This table gives the square feet and inches in boards or planks from 3 to 25 inches wide, and 4 to 
 20 feet long. If a board be longer than 20 feet, or wider than 25 inches, unite two of the numbers. 
 
 LENGTH, - 
 
 4 
 
 ft. 
 
 5 
 
 ft. 
 
 6 
 
 ft. 
 
 7 
 
 ft. 
 
 8 
 
 ft. 
 
 9 
 
 ft. 
 
 10 
 
 ft. 
 
 11 
 
 ft. 
 
 12 
 
 ft. 
 
 13 
 
 ft -i 
 
 14 1 
 
 ft. 
 
 15 
 
 ft. 
 
 16 
 
 ft. 
 
 17 
 
 ft. 
 
 .18 
 
 ft. 
 
 19 
 
 ft. 
 
 20 
 
 ft. 
 
 3 
 
 WIDTH. 
 
 ft. 
 
 in. 
 
 ft. 
 
 in. 
 
 ft. 
 
 in. 
 
 ft. 
 
 in. 
 
 It. 
 
 in. 
 
 ft. 
 
 in. 
 
 ft. 
 
 in. 
 
 ft. 
 
 in. 
 
 ft. 
 
 in. 
 
 ft. 
 
 ! 
 
 in. 
 
 ft. : 
 
 in. 
 
 ft. 
 
 in. 
 
 ft. 
 
 in. 
 
 ft. 
 
 in. 
 
 ft. 
 
 in. 
 
 ft. 
 
 in.; 
 
 ft 
 
 in. 
 
 in 
 
 1. 
 
 .00 
 
 1. 
 
 .U3 
 
 1 
 
 .06 
 
 1. 
 
 .09 
 
 2. 
 
 .00 
 
 2. 
 
 .03 
 
 2. 
 
 .06 
 
 2. 
 
 .69 
 
 3. 
 
 .00 
 
 3. 
 
 .03 
 
 3. 
 
 .06 
 
 3. 
 
 .09 
 
 4. 
 
 .00 
 
 4. 
 
 .03 
 
 4. 
 
 .06 
 
 4. 
 
 .09 
 
 5. 
 
 .00 
 
 4 
 
 in 
 
 1. 
 
 .04 
 
 1. 
 
 .08 
 
 2 
 
 .00 
 
 2. 
 
 .04 
 
 2. 
 
 .08 
 
 3. 
 
 .00 
 
 3. 
 
 .04 
 
 3. 
 
 .08 
 
 4. 
 
 .00 
 
 4. 
 
 .04 
 
 4. 
 
 .08 
 
 5. 
 
 .00 
 
 5. 
 
 .04 
 
 5. 
 
 .07 
 
 6. 
 
 .00 
 
 6. 
 
 .04 
 
 6. 
 
 .08 
 
 5 
 
 in. 
 
 1. 
 
 .08 
 
 2. 
 
 .01 
 
 2. 
 
 .06 
 
 2. 
 
 .11 
 
 3. 
 
 .04 
 
 3. 
 
 .09 
 
 4. 
 
 .02 
 
 4. 
 
 .07 
 
 5. 
 
 .00 
 
 5. 
 
 .05 
 
 5. 
 
 .10 
 
 6. 
 
 .03 
 
 6. 
 
 .08 
 
 7. 
 
 .01 
 
 7. 
 
 .03 
 
 7. 
 
 .11 
 
 8. 
 
 .04 
 
 6 
 
 in 
 
 2. 
 
 .00 
 
 2. 
 
 .06 
 
 3 
 
 .00 
 
 3. 
 
 .06 
 
 4. 
 
 .00 
 
 4. 
 
 .06 
 
 5. 
 
 .00 
 
 5. 
 
 .06 
 
 6. 
 
 .00 
 
 6. 
 
 .06 
 
 7. 
 
 .00 
 
 7. 
 
 .06 
 
 8. 
 
 .00 
 
 8. 
 
 .06 
 
 9. 
 
 .00 
 
 9. 
 
 .06 
 
 10. 
 
 .Of) 
 
 7 
 
 in 
 
 2. 
 
 .04 
 
 2. 
 
 .11 
 
 3i 
 
 .06 
 
 4. 
 
 .01 
 
 4. 
 
 .08 
 
 5. 
 
 .03 
 
 5. 
 
 .10 
 
 6. 
 
 .05 
 
 7. 
 
 .00 
 
 7. 
 
 .07 
 
 8. 
 
 .02 
 
 8. 
 
 .09 
 
 9. 
 
 .04 
 
 9. 
 
 .11 
 
 10. 
 
 .06 
 
 11. 
 
 .01 
 
 11. 
 
 .08 
 
 8 
 
 in 
 
 2. 
 
 .08 
 
 3. 
 
 .04 
 
 4. 
 
 .06 
 
 4. 
 
 .08 
 
 5. 
 
 .04 
 
 6. 
 
 .00 
 
 6. 
 
 .08 
 
 7. 
 
 .04 
 
 8. 
 
 .00 
 
 8. 
 
 .08 
 
 9. 
 
 .04 
 
 10. 
 
 .00 
 
 10. 
 
 .08 
 
 11. 
 
 .04 
 
 12. 
 
 .00 
 
 12. 
 
 .08 
 
 13. 
 
 .04 
 
 9 
 
 in 
 
 3. 
 
 .00 
 
 3. 
 
 .09 
 
 A. 
 
 .00 
 
 5. 
 
 .03 
 
 6. 
 
 .00 
 
 6. 
 
 .09 
 
 7. 
 
 .06 
 
 8. 
 
 .03 
 
 9. 
 
 .00 
 
 9. 
 
 .09 
 
 10. 
 
 .06 
 
 11. 
 
 .03 
 
 12. 
 
 .00 
 
 12. 
 
 .09 
 
 i3. 
 
 .06 
 
 14. 
 
 .03 
 
 15. 
 
 .00 
 
 10 
 
 in 
 
 3. 
 
 .04 
 
 4. 
 
 .02 
 
 3. 
 
 .06 
 
 5. 
 
 .10 
 
 6. 
 
 .08 
 
 7. 
 
 .06 
 
 8. 
 
 .04 
 
 9. 
 
 .02 
 
 10. 
 
 .00 
 
 10. 
 
 .10 
 
 11. 
 
 .08 
 
 12. 
 
 .06 
 
 13. 
 
 .04 
 
 14. 
 
 .02 
 
 15. 
 
 .00 
 
 15. 
 
 .10 
 
 16. 
 
 .08 
 
 11 
 
 in 
 
 3. 
 
 .08 
 
 4. 
 
 .07 
 
 5. 
 
 .00 
 
 6. 
 
 .05 
 
 7. 
 
 .04 
 
 8. 
 
 .03 
 
 9. 
 
 .02 
 
 10. 
 
 .01 
 
 11. 
 
 .00 
 
 11. 
 
 .11 
 
 12. 
 
 .10 
 
 13. 
 
 .09 
 
 14. 
 
 .08 
 
 15. 
 
 .07 
 
 16. 
 
 .06 
 
 17. 
 
 .05 
 
 18. 
 
 .04 
 
 12 
 
 in 
 
 4. 
 
 .00 
 
 5. 
 
 .00 
 
 6. 
 
 .00 
 
 7. 
 
 .00 
 
 8. 
 
 .00 
 
 9. 
 
 .00 
 
 10. 
 
 .00 
 
 11. 
 
 .00 
 
 12. 
 
 .00 
 
 13. 
 
 .00 
 
 14. 
 
 .00 
 
 15. 
 
 .00 
 
 16. 
 
 .00 
 
 17. 
 
 .00 
 
 18. 
 
 .00 
 
 19. 
 
 .00 
 
 20. 
 
 .00 
 
 13 
 
 in 
 
 4. 
 
 .04 
 
 5. 
 
 .05 
 
 6. 
 
 .00 
 
 7. 
 
 .07 
 
 8. 
 
 .08 
 
 9. 
 
 .09 
 
 10. 
 
 .10 
 
 11. 
 
 .11 
 
 13. 
 
 .00 
 
 14. 
 
 .01 
 
 15. 
 
 .02 
 
 16. 
 
 .03 
 
 17. 
 
 .04 
 
 18. 
 
 .05 
 
 19. 
 
 .06 
 
 20. 
 
 .07 
 
 21. 
 
 .08 
 
 14 
 
 in 
 
 4. 
 
 .08 
 
 5. 
 
 .10 
 
 7. 
 
 .06 
 
 8. 
 
 .02 
 
 9. 
 
 .04 
 
 10. 
 
 .06 
 
 11. 
 
 .08 
 
 12. 
 
 .10 
 
 14. 
 
 .00 
 
 15. 
 
 .02 
 
 16. 
 
 .04 
 
 17. 
 
 .06 
 
 18. 
 
 .08 
 
 19. 
 
 .10 
 
 21. 
 
 .00 
 
 22. 
 
 .02 
 
 23. 
 
 .04 
 
 15 
 
 in 
 
 5. 
 
 .00 
 
 6. 
 
 .03 
 
 7. 
 
 .00 
 
 8. 
 
 .09 
 
 10. 
 
 .00 
 
 11. 
 
 .03 
 
 12. 
 
 .03 
 
 13. 
 
 .09 
 
 15. 
 
 .00 
 
 16. 
 
 .63 
 
 17. 
 
 .06 
 
 18. 
 
 .09 
 
 |20. 
 
 .00 
 
 21. 
 
 .03 
 
 22. 
 
 .06 
 
 23. 
 
 .09 
 
 25. 
 
 .00 
 
 16 
 
 in 
 
 5. 
 
 .04 
 
 6. 
 
 .08 
 
 8. 
 
 .00 
 
 9. 
 
 .04 
 
 10. 
 
 .08 
 
 12. 
 
 .00 
 
 13. 
 
 .04 
 
 14. 
 
 .08 
 
 16. 
 
 .00 
 
 17. 
 
 .04 
 
 18. 
 
 .08 
 
 20. 
 
 .00 
 
 21. 
 
 .04 
 
 22. 
 
 .08 
 
 24. 
 
 .00 
 
 25. 
 
 .04 
 
 26. 
 
 .08 
 
 17 
 
 in 
 
 5. 
 
 .08 
 
 7. 
 
 .01 
 
 8. 
 
 .06 
 
 9. 
 
 .11 
 
 11. 
 
 .04 
 
 12. 
 
 .09 
 
 14. 
 
 .02 
 
 15. 
 
 .07 
 
 17. 
 
 .00 
 
 18. 
 
 .05 
 
 19. 
 
 .10 
 
 21. 
 
 .03 
 
 22. 
 
 .08 
 
 24. 
 
 .01 
 
 25. 
 
 .06 
 
 26. 
 
 .11 
 
 28. 
 
 .04 
 
 18 
 
 in 
 
 6. 
 
 .00 
 
 7. 
 
 .06 
 
 9. 
 
 .00 
 
 10. 
 
 .06 
 
 12. 
 
 .00 
 
 13. 
 
 .06 
 
 15. 
 
 .00 
 
 16. 
 
 .06 
 
 18. 
 
 .00 
 
 19. 
 
 .06 
 
 21. 
 
 .00 
 
 22. 
 
 .06 
 
 24. 
 
 .00 
 
 25. 
 
 .06 
 
 27. 
 
 .00 
 
 28. 
 
 .06 
 
 30. 
 
 .00 
 
 19 
 
 in 
 
 6. 
 
 .04 
 
 7. 
 
 .11 
 
 9. 
 
 .06 
 
 11. 
 
 .01 
 
 12. 
 
 .08 
 
 14. 
 
 .03 
 
 15. 
 
 .10 
 
 17. 
 
 .05 
 
 19. 
 
 .00 
 
 20. 
 
 .07 
 
 22. 
 
 .02 
 
 23. 
 
 .09 
 
 25. 
 
 .04 
 
 26. 
 
 .11 
 
 28. 
 
 .06 
 
 30. 
 
 .01 
 
 31. 
 
 .08 
 
 20 
 
 in 
 
 6. 
 
 .08 
 
 8. 
 
 .04 
 
 10. 
 
 .00 
 
 11. 
 
 .08 
 
 13. 
 
 .04 
 
 15. 
 
 .00 
 
 16. 
 
 .08 
 
 18. 
 
 .04 
 
 20. 
 
 .00 
 
 21. 
 
 .08 
 
 23. 
 
 .04 
 
 25. 
 
 .00 
 
 26. 
 
 .08 
 
 28. 
 
 .04 
 
 30. 
 
 .00 
 
 31. 
 
 .08 
 
 33. 
 
 .04 
 
 21 
 
 in 
 
 7 
 
 .00 
 
 8. 
 
 .09 
 
 10. 
 
 .06 
 
 12. 
 
 .03 
 
 14. 
 
 .00 
 
 15. 
 
 .09 
 
 17. 
 
 .06 
 
 19. 
 
 .03 
 
 21. 
 
 .00 
 
 22. 
 
 .09 
 
 24. 
 
 .06 
 
 26. 
 
 .03 
 
 28. 
 
 .00 
 
 29. 
 
 .09 
 
 31. 
 
 .06 
 
 33. 
 
 .03 
 
 35. 
 
 .00 
 
 22 
 
 in 
 
 7. 
 
 .04 
 
 9. 
 
 .02 
 
 11. 
 
 .00 
 
 12. 
 
 .10 
 
 14. 
 
 .08 
 
 16. 
 
 .06 
 
 18. 
 
 .04 
 
 20. 
 
 .02 
 
 22. 
 
 .00 
 
 23. 
 
 .10 
 
 25. 
 
 .08 
 
 27. 
 
 .06 
 
 29. 
 
 .04 
 
 31. 
 
 .02 
 
 33. 
 
 .00 
 
 34. 
 
 .10 
 
 36. 
 
 .03 
 
 23 
 
 in 
 
 7. 
 
 .08 
 
 9. 
 
 .07 
 
 11. 
 
 .06 
 
 13. 
 
 .05 
 
 15. 
 
 .04 
 
 17. 
 
 .03 
 
 19. 
 
 .02 
 
 21. 
 
 .01 
 
 23. 
 
 .00 
 
 24. 
 
 .11 
 
 26. 
 
 .10 
 
 28. 
 
 .09 
 
 30. 
 
 .08 
 
 32. 
 
 .07 
 
 34. 
 
 .06 
 
 36. 
 
 .05 
 
 38. 
 
 .04 
 
 24 
 
 in 
 
 8. 
 
 .00 
 
 10. 
 
 .00 
 
 12. 
 
 .00 
 
 14. 
 
 .00 
 
 16. 
 
 .00 
 
 18. 
 
 .00 
 
 20. 
 
 .00 
 
 22. 
 
 .00 
 
 24. 
 
 .00 
 
 26. 
 
 .00 
 
 28. 
 
 .00 
 
 30. 
 
 .00 
 
 32. 
 
 .00 
 
 34. 
 
 .00 
 
 36. 
 
 .00 
 
 38. 
 
 .00 
 
 40. 
 
 ,.00 
 
 25 
 
 in 
 
 8 . 
 
 .04 
 
 10. 
 
 .05 
 
 12. 
 
 .06 
 
 14 
 
 .07 
 
 16. 
 
 .08 
 
 18. 
 
 .09 
 
 20. 
 
 .10 
 
 22. 
 
 .11 
 
 25. 
 
 .00 
 
 27. 
 
 .01 
 
 29. 
 
 .02 
 
 31. 
 
 .03 
 
 33. 
 
 .04 
 
 35. 
 
 .05 
 
 37. 
 
 .06 
 
 39. 
 
 .07 
 
 41. 
 
 ,.08 
 
 Explanation. — To ascertain the number of feet, multiply the number of feet in length by the 
 number of inches in width, and divide the product by 12 ; the result will be the number in feet and 
 inches. Thus, multiply 9 inches wide by 26 feet long, and the result will be 234. Divide this by 12 
 and we have the product 19 feet and 6 inches. 
 
 
 BANKERS’ TIME TABLE. 
 
 To Find the Number of Days Between Any Two Dates of the Same Year, or Two Con* 
 
 secutive Years, 
 
 Consult the following table. The numbers in black letter at head of the columns represent the months:— I, January; 2, February, 
 etc. In leap years, add one to the corresponding numbers of all dates after February 28. 
 
 
 1 
 
 2 
 
 3 
 
 4 
 
 5 
 
 6 
 
 7 
 
 8 
 
 9 
 
 10 
 
 11 
 
 12 
 
 
 1 
 
 2 
 
 3 
 
 4 
 
 5 
 
 6 
 
 T 
 
 8 
 
 9 
 
 10 
 
 11 
 
 12 
 
 1 
 
 1 
 
 32 
 
 60 
 
 91 
 
 121 
 
 152 
 
 182 
 
 213 
 
 244 
 
 274 
 
 305 
 
 335 
 
 1 
 
 363 
 
 397 
 
 425 
 
 456 
 
 486 
 
 517 
 
 547 
 
 578 
 
 609 
 
 639 
 
 670 
 
 700 
 
 2 
 
 2 
 
 33 
 
 61 
 
 92 
 
 122 
 
 153 
 
 183 
 
 214 
 
 245 
 
 275 
 
 306 
 
 336 
 
 2 
 
 367 
 
 398 
 
 426 
 
 457 
 
 487 
 
 518 
 
 548 
 
 579 
 
 610 
 
 640 
 
 671 
 
 701 
 
 3 
 
 3 
 
 34 
 
 62 
 
 93 
 
 123 
 
 154 
 
 184 
 
 215 
 
 246 
 
 276 
 
 307 
 
 337 
 
 3 
 
 368 
 
 899 
 
 427 
 
 453 
 
 488 
 
 519 
 
 549 
 
 580 
 
 611 
 
 611 
 
 672 
 
 702 
 
 4 
 
 4 
 
 35 
 
 63 
 
 94 
 
 124 
 
 155 
 
 185 
 
 216 
 
 247 
 
 277 
 
 308 
 
 338 
 
 4 
 
 369 
 
 400 
 
 428 
 
 459 
 
 "489 
 
 520 
 
 550 
 
 581 
 
 612 
 
 642 
 
 673 
 
 703 
 
 5 
 
 5 
 
 36 
 
 64 
 
 95 
 
 125 
 
 156 
 
 186 
 
 217 
 
 248 
 
 278 
 
 309 
 
 339 
 
 5 
 
 370 
 
 401 
 
 429 
 
 460 
 
 490 
 
 521 
 
 551 
 
 582 
 
 613 
 
 643 
 
 674 
 
 704 
 
 6 
 
 6 
 
 37 
 
 65 
 
 96 
 
 126 
 
 157 
 
 187 
 
 218 
 
 249 
 
 279 
 
 310 
 
 346 
 
 6 
 
 371 
 
 402 
 
 430 
 
 461 
 
 491 
 
 522 
 
 552 
 
 583 
 
 614 
 
 644 
 
 675 
 
 705 
 
 7 
 
 7 
 
 38 
 
 66 
 
 97 
 
 127 
 
 158 
 
 188 
 
 519 
 
 250 
 
 280 
 
 311 
 
 341 
 
 7 
 
 372 
 
 403 
 
 431 
 
 462 
 
 492 
 
 523 
 
 553 
 
 584 
 
 615 
 
 645 
 
 676 
 
 706 
 
 8 
 
 8 
 
 39 
 
 67 
 
 98 
 
 123 
 
 159 
 
 189 
 
 520 
 
 251 
 
 281 
 
 312 
 
 342 
 
 8 
 
 373 
 
 404 
 
 432 
 
 463 
 
 493 
 
 524 
 
 554 
 
 585 
 
 616 
 
 646 
 
 677 
 
 7o7 
 
 9 
 
 9 
 
 40 
 
 68 
 
 99 
 
 129 
 
 160 
 
 190 
 
 221 
 
 252 
 
 282 
 
 313 
 
 343 
 
 9 
 
 374 
 
 405 
 
 433 
 
 464 
 
 491 
 
 525 
 
 555 
 
 5S6 
 
 617 
 
 647 
 
 678 
 
 708 
 
 10 
 
 10 
 
 41 
 
 69 
 
 100 
 
 130 
 
 161 
 
 191 
 
 222 
 
 253 
 
 283 
 
 314 
 
 344 
 
 10 
 
 375 
 
 406 
 
 434 
 
 465 
 
 495 
 
 526 
 
 556 
 
 587 
 
 618 
 
 648 
 
 679 
 
 709 
 
 11 
 
 11 
 
 42 
 
 70 
 
 101 
 
 131 
 
 162 
 
 192 
 
 223 
 
 254 
 
 284 
 
 315 
 
 345 
 
 11 
 
 376 
 
 407 
 
 483 
 
 466 
 
 493 
 
 527 
 
 557 
 
 6S8 
 
 619 
 
 649 
 
 680 
 
 710 
 
 12 
 
 12 
 
 43 
 
 71 
 
 102 
 
 132 
 
 163 
 
 193 
 
 224 
 
 255 
 
 285 
 
 316 
 
 346 
 
 12 
 
 377 
 
 408 
 
 436 
 
 467 
 
 497 
 
 528 
 
 558 
 
 589 
 
 620 
 
 650 
 
 681 
 
 711 
 
 13 
 
 13 
 
 44 
 
 72 
 
 103 
 
 133 
 
 164 
 
 194 
 
 225 
 
 256 
 
 286 
 
 317 
 
 347 
 
 13 
 
 378 
 
 409 
 
 437 
 
 468 
 
 493 
 
 •529 
 
 559 
 
 599 
 
 621 
 
 651 
 
 682 
 
 712 
 
 14 
 
 14 
 
 45 
 
 73 
 
 104 
 
 134 
 
 165 
 
 195 
 
 226 
 
 257 
 
 287 
 
 318 
 
 348 
 
 14 
 
 379 
 
 410 
 
 438 
 
 469 
 
 499 
 
 530 
 
 560 
 
 591 
 
 622 
 
 652 
 
 683 
 
 713 
 
 15 
 
 15 
 
 46 
 
 74 
 
 105 
 
 135 
 
 166 
 
 196 
 
 227 
 
 258 
 
 288 
 
 319 
 
 319 
 
 15 
 
 380 
 
 411 
 
 439 
 
 470 
 
 500 
 
 531 
 
 561 
 
 592 
 
 623 
 
 653 
 
 684 
 
 714 
 
 16 
 
 16 
 
 47 
 
 75 
 
 106 
 
 136 
 
 167 
 
 197 
 
 228 
 
 259 
 
 289 
 
 320 
 
 350 
 
 16 
 
 381 
 
 412 
 
 440 
 
 471 
 
 501 
 
 532 
 
 562 
 
 593 
 
 624 
 
 654 
 
 685 
 
 715 
 
 17 
 
 17 
 
 48 
 
 76 
 
 107 
 
 137 
 
 168 
 
 198 
 
 229 
 
 260 
 
 290 
 
 321 
 
 351 
 
 17 
 
 382 
 
 413 
 
 411 
 
 472 
 
 502 
 
 533 
 
 568 
 
 594 
 
 625 
 
 655 
 
 686 
 
 716 
 
 18 
 
 18 
 
 49 
 
 77 
 
 108 
 
 138 
 
 160 
 
 199 
 
 230 
 
 261 
 
 291 
 
 322 
 
 352 
 
 18 
 
 383 
 
 414 
 
 442 
 
 473 
 
 503 
 
 534 
 
 564 
 
 595 
 
 626 
 
 656 
 
 687 
 
 717 
 
 19 
 
 19 
 
 50 
 
 78 
 
 109 
 
 139 
 
 170 
 
 200 
 
 231 
 
 262 
 
 292 
 
 323 
 
 353 
 
 19 
 
 384 
 
 415 
 
 443 
 
 474 
 
 504 
 
 535 
 
 565 
 
 596 
 
 6^7 
 
 657 
 
 688 
 
 718 
 
 20 
 
 20 
 
 51 
 
 79 
 
 110 
 
 140 
 
 171 
 
 201 
 
 232 
 
 263 
 
 293 
 
 324 
 
 354 
 
 20 
 
 385 
 
 416 
 
 444 
 
 475 
 
 505 
 
 536 
 
 566 
 
 597 
 
 628! 
 
 658 
 
 689 
 
 719 
 
 21 
 
 21 
 
 52 
 
 80 
 
 111 
 
 141 
 
 172 
 
 202 
 
 23 i 
 
 261 
 
 294 
 
 325 
 
 355 
 
 21 
 
 386 
 
 417 
 
 445 
 
 476 
 
 506 
 
 537 
 
 567 
 
 598 
 
 629 
 
 659 
 
 690 
 
 720 
 
 22 
 
 22 
 
 53 
 
 81 
 
 112 
 
 142 
 
 173 
 
 203 
 
 234 
 
 265 
 
 295 
 
 326 
 
 356 
 
 22 
 
 387 
 
 418 
 
 446 
 
 477 
 
 507 
 
 533 
 
 568 
 
 599 
 
 639 
 
 660 
 
 691 
 
 721 
 
 23 
 
 23 
 
 54 
 
 82 
 
 113 
 
 143 
 
 174 
 
 204 
 
 237 
 
 266 
 
 296 
 
 327 
 
 357 
 
 23 
 
 388 
 
 419 
 
 447 
 
 478 
 
 508 
 
 539 
 
 569 
 
 600 
 
 631 
 
 661 
 
 692 
 
 722 
 
 24 
 
 24 
 
 55 
 
 83 
 
 114 
 
 114 
 
 175 
 
 205 
 
 236 
 
 267 
 
 297 
 
 328 
 
 358 
 
 24 
 
 319 
 
 420 
 
 418 
 
 479 
 
 509 
 
 540 
 
 670 
 
 601 
 
 632 
 
 662 
 
 693 
 
 723 
 
 25 
 
 25 
 
 56 
 
 84 
 
 115 
 
 145 
 
 176 
 
 206 
 
 237 
 
 268 
 
 298 
 
 329 
 
 359 
 
 25 
 
 39i) 
 
 42L 
 
 449 
 
 480 
 
 510 
 
 541 
 
 571 
 
 602 
 
 633 
 
 663 
 
 694 
 
 724 
 
 26 
 
 26 
 
 57 
 
 85 
 
 116 
 
 146 
 
 177 
 
 207 
 
 238 
 
 269 
 
 299 
 
 330 
 
 360 
 
 26 
 
 391 
 
 422 
 
 450 
 
 481 
 
 511 
 
 542 
 
 572 
 
 603 
 
 634 
 
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WEIGHT OF CAST IRON BALLS, 
 
 3 40 VALUABLE REFERENCE AND LABOR-SAVING TABLES 
 
 Weight, 
 
 Lbs. 
 
 HCOOWOOlO 
 GO in T* CO h* CD 
 
 © CO 05 CO H lO 
 CO GO OS CO 00 CO 
 
 r-t rH (M 
 
 Diameter, 
 
 Inches. 
 
 SR 
 
 GO GO 05 O rH (M 
 H H H 
 
 Weight, 
 
 Lbs. 
 
 T* 00 1© TjH CO CM 
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 N(M©N©N 
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 Diameter, 
 
 Inches. 
 
 \CJ \C1 \C1 
 
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 Weight, 
 
 Lbs. 
 
 05 CO GO CO <M 
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 rH cq CO 10 GO (M 
 
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 Diameter, 
 
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 Weight, 
 
 Lbs. 
 
 OrHHjHOG005C005C0C0<MrH©tl©0q<?q 
 
 G010^C005l©'>^i>.©<MCOCO<?<li>.05t>. 
 
 Go’i— UOOCO^COH^rHCNaOaSlOi-lt-CO 
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 rH<M<M<M<MC0C0''hT*l©C01>.|>.05r-i'rti 
 
 rH rH 
 
 Diameter, 
 
 Inches. 
 
 \N 
 
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 HrtHHHHrtriHrlHdCKN 
 
 Weight, 
 
 Lbs. 
 
 ©©i©©©NOCOOH©(MOO»©COH 
 
 C0O(MrHC0001>-00(M©©^©©C0© 
 
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 C0C01>.G0G005©rH<M<MC0''^iOC0t>-G0 
 
 HHHHrirlrlHHH 
 
 Diameter, 
 
 Inches. 
 
 S?SR^ SSSRSst SRSRSS! StiSW 
 
 i©l©i©i©CO©CO©tHi>»i>»tHGOGOGOOO 
 
 W eight, 
 Lbs. 
 
 >© CM CM <M CO hH © © CM !>• CM 1>- CO © GO 
 
 ■rtH 00 l© 5© GO CO 5© © © © 1© ©5 CO CO 
 
 Diameter, 
 
 Inches. 
 
 s?srs^ s?sr^ 
 
 HrHi—iH<MCMCM<MCOCOCOCOTH''tf^^ 
 
 
 
 ■ ^c-» 
 
 
 | 2 in. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 157.1 
 
 166.9 
 
 176.7 
 
 186.5 
 
 196.3 
 
 206.2 
 
 216.0 
 
 225.8 
 
 235.6 
 
 245.4 
 
 255.2 
 
 274.9 
 
 294.5 
 
 314.1 
 
 333.8 
 
 353.4 
 
 
 .E 
 
 g 
 
 
 
 
 i 
 
 
 
 
 
 
 
 
 
 jg 
 
 141.7 
 
 150.3 
 
 158.9 
 
 167.5 
 
 176.1 
 
 184.7 
 
 193.3 
 
 201.9 
 
 210.5 
 
 219.1 
 
 227.6 
 
 244.8 
 
 262.0 
 
 279.2 
 
 296.4 
 | 313.5 
 
 
 c 
 
 3 
 
 
 
 
 
 
 
 
 j 
 
 
 
 81.0 
 
 88.4 
 
 95.7 
 
 103.1 
 
 110.5 
 
 117.8 
 
 125.2 
 
 132.5 
 
 139.9 
 
 147.3 
 
 154.6 
 
 162.0 
 
 169.4 
 
 176.7 
 
 184.1 
 
 191.4 
 
 198.8 
 
 213-5 
 
 ! 228.3 
 j 243.0 
 
 257.7 
 
 274.4 
 
 t 
 
 c 
 
 3 
 
 
 
 
 j 
 
 
 |6 6b‘ 
 
 46.0 
 
 52.2 
 
 58.3 
 
 64.4 
 
 70.6 
 
 76.7 
 
 82.8 
 
 89.0 
 
 95.1 
 
 101.2 
 
 107.4 
 
 113.5 
 
 119.7 
 
 125.8 
 
 131.9 
 
 138.1 
 
 144.2 
 
 150.3 
 
 156.5 
 
 162.6 
 
 168.7 
 
 181.0 
 
 193.3 
 
 205.6 
 
 OO tH 
 
 t-o 
 
 5 
 
 % 
 
 c 
 
 3 
 
 
 
 
 
 
 37.3 
 
 42.8 
 
 48.3 
 
 53.9 
 
 59.4 
 
 64.9 
 
 70.4 
 
 75.9 
 
 81.5 
 
 87.0 
 
 92.5 
 
 98.0 
 
 103.5 
 
 109.1 
 
 114.6 
 
 120.1 
 
 125.6 
 
 131.2 
 
 136.7 
 
 142.2 
 
 147.7 
 
 153.2 
 
 164.3 
 
 175.3 
 
 186.4 
 
 197.4 
 | 208.5 
 
 0 
 
 to 
 
 1 in. 
 
 9.8 
 
 14.7 
 
 19.6 
 
 24.6 
 
 29.5 
 
 34.4 
 
 39.3 
 
 44.2 
 
 49.1 
 
 54.0 
 
 58.9 
 
 63.8 
 
 68.7 
 
 73.6 
 
 78.5 
 
 83.5 
 
 88.4 
 
 93.3 
 
 98.2 
 
 103.1 
 
 108.0 
 
 112.9 
 
 117.8 
 
 122.7 
 
 127.6 
 
 132.5 
 
 137.5 
 
 147.3 
 
 157.1 
 
 166.9 
 
 176.7 
 
 186.5 
 
 C/5 
 
 w 
 
 z 
 
 > id 
 
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 3 
 
 9.7 
 
 14.0 
 
 18.3 
 
 22.6 
 
 26.8 
 
 31.1 
 
 35 4 
 
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 44.0 
 
 48.3 
 
 52.6 
 
 56.9 
 
 61.2 
 
 65.5 
 
 69.8 
 
 74.1 
 
 78.4 
 
 82.7 
 
 87.0 
 
 91.3 
 
 95.6 
 
 99.9 
 
 104.2 
 
 108.5 
 
 112.8 
 
 117.0 
 
 121.3 
 
 129.9 
 
 138.5 
 
 147.1 
 
 155.7 
 
 164.3 
 
 y 
 
 s 
 
 r. 
 
 # c 
 
 3 
 
 9.2 
 
 12.9 
 
 16.6 
 
 20.3 
 
 23.9 
 
 27.6 
 
 31.3 
 
 35.0 
 
 38.7 
 42.3 
 
 46.0 
 
 49.7 
 
 53.4 
 
 57.1 
 
 60.8 
 
 64.4 
 
 68.1 
 
 71.8 
 
 75.5 
 
 79.2 
 
 82.8 
 
 86.5 
 
 90.2 
 
 93.9 
 
 97.6 
 
 101.2 
 
 104.9 
 
 112.3 
 
 119.7 
 
 127.0 
 
 134.4 
 
 141.7 
 
 rH 
 
 c 
 
 3 
 
 8.4 
 
 11.5 
 
 14.6 
 
 17.6 
 
 20.7 
 
 23.8 
 
 ! 26.9 
 29.9 
 
 33.0 
 
 36.1 
 
 39.1 
 
 42.2 
 
 45.3 
 
 48.3 
 
 51.4 
 
 54.5 
 
 57.5 
 
 60.6 
 
 63.7 
 
 66.7 
 
 69.8 
 
 72.9 
 
 75.9 
 
 79.0 
 
 82.1 
 
 85.2 
 
 88.2 
 
 94.3 
 
 100.5 
 
 106.6 
 
 112.8 
 
 118.9 
 
 
 c 
 
 H> OC 
 lp05 
 
 12.3 
 
 14.7 
 
 17.2 
 
 19.6 
 
 22.1 
 
 24.5 
 
 ! 27.8 
 29.5 
 
 31.9 
 
 34.4 
 
 36.8 
 
 39.3 
 
 41.7 
 
 44.2 
 
 46.6 
 
 49.1 
 
 51.6 
 
 54.8 
 
 56.5 
 
 58.9 
 
 61.4 
 
 63.8 
 
 66.3 
 
 68.7 
 
 71.2 
 
 76.1 
 
 81.0 
 
 85.9 
 
 90.8 
 
 95.7 
 
 
 G 
 
 3 
 
 ooc 
 
 cdi> 
 
 9.7 
 
 11.5 
 
 13 3 
 15.2 
 
 17.0 
 
 18.9 
 
 20.7 
 
 22.6 
 
 24.4 
 
 26.2 
 
 28.1 
 
 29.9 
 
 31.8 
 
 33.6 
 
 35.4 
 
 37.3 
 
 39.1 
 
 41.0 
 
 42.8 
 
 44.6 
 
 46.5 
 
 
 • • 
 
 
 
 
 d 
 
 3 
 
 ecu: 
 
 niio 
 
 ! 00 ^ 
 I <x>ao 
 
 9.2 
 
 10.4 
 
 11.7 
 
 12.9 
 
 14.1 
 
 15.3 
 
 16.6 
 
 17.8 
 
 19.0 
 
 20.2 
 
 21.5 
 
 22.7 
 
 23.9 
 
 25.2 
 
 26.4 
 
 27.6 
 
 28.8 
 
 
 
 : : 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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 i ««5 
 
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 19 
 
 20 
 
 
 
 3? 
 
 J* 
 
Rules for Obtaining Approximate Weight of Cast Iron. Weight Of a Lineal Foot Of Flat BaP Iron, in Lbs. 
 
 VALUABLE REFERENCE AND LABOR-SAVING TABLES 341 
 
 fH- 
 
 CO CO ^ ^ tfb iC O ZD connnqo oooiaioorHtMco^ioiccoi^ooaio 
 
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 166 375 
 175 616 
 185 193 
 195 112 
 205 379 
 216 000 
 226 981 
 238 328 
 250 047 
 262 144 
 274 626 
 287 496 
 300 763 
 314 432 
 328 509 
 343 000 
 357 911 
 373 248 
 389 017 
 405 224 
 421 875 
 438 976 
 456 533 
 474 552 
 493 039 
 512 000 
 531 441 
 551 368 
 571 787 
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 614 125 
 636 056 
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 704 969 
 729 000 
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 804 357 
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 941 192 
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 Squares. 
 
 NM'#©®ON-^®®ffqiO®(N®0'<)(X(NI>Nl>(N«T|iO®N«UJC<l®tO'<JiNO«(OTHmOJrtOOOOOOOHraMT|i(0 
 
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 t-h r-i i-i i-i r-i >-i ri r-i r-i i-i cq OS cq cq cq cq cq cq <M cq e®e©cocoeococ®eoe©e©'i''S''S"S"S"S"S"S' -S' 'S' i© »©>©«©*© 
 
TABLE OF SQUARES AND CUBES— Continued. V / TABLE OF SQUARES AND CUBES —Continued. 
 
 350 
 
 VALUABLE REFERENCE AND LABO^-SAVING TABLES 
 
 I 1 — ' r— i V — > U J UU 'TT* >.N tTj UN 4—1 UN UNJ rn UfJ r- i 
 
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TABLE OF SQUARES AND CUBES — Concluded. NATURAL SINES 
 
 VALUABLE REFERENCE AND LABOR-SAVING TABLES 
 
 351 
 
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 Cover. 
 
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 Cffl'OOWl;.t0 000 0310HOHCOtOWIMCOt-(MG30inilOtOCOOCOOOHOOMCOHOOINOOlOM03COMH 
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 Secant. 
 
 Cover. 
 
 0 0 CO HJ b- 00 03 CO lO 03 00 00 CD <M CO CO IH CO C3 CO CO 00 <M O (M 03 O CO OO CO O CO fH 00 CO t>* r-H CD O 03 
 
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Electricity Up to Date 
 
 ¥ ¥ ¥ 
 
 IN THEORY AND IN PRACTICE 
 
 T 
 
 'HE one who comes to the study of modern 
 electricity — of the science which we are 
 bringing with full hands to the twentieth 
 century — should, as a first step, divest himself 
 as far as possible of the impressions and the 
 prejudices left upon his mind by the school- 
 books of even so late a period as a decade ago. 
 
 What electricity is, science is not yet pre- 
 pared to say. If we could imagine this world 
 and all that it contains — all that we can see 
 and touch and weigh — afloat in an ocean- of 
 ether, in which all matter is a-soak, then one 
 class of disturbances in this ether ocean fill out 
 the definitions which we give electricity. It is 
 not a thing ; it is not matter ; it is not a fluid. 
 It is a force that touches and sways, that 
 shatters and builds matter, but it is not matter. 
 When a wind blows over a field of grain, setting 
 the stalks waving in the flowing current, we 
 have a vague simulacrum of the action of 
 electricity upon the atoms of the solid 
 copper or steel conductor whose behavior 
 science watches with such interest. Elec- 
 tricity is a movement in ether which 
 affects the atomic relations of matter, 
 and thus its whole mass; but we can 
 only examine it and judge it, not in it- 
 self, but in its results upon the grosser 
 things we can examine and judge. 
 
 Leaving electricity, with its close kin, 
 light and heat, as a problem for the 
 future to solve, let us see how this modern 
 mystery is produced. 
 
 The ancient Greeks observed that if amber, 
 which they called electron, were rubbed with a 
 cloth, it possessed the curious property of 
 attracting light articles, chaff and feathers. 
 Here man had his haud upon the secret titanic 
 forces of nature, but it was twenty-two hundred 
 years before any one seriously began the study 
 of the phenomena. Dr. Gilbert, in A.D. 1600, 
 commenced the investigation which has ended 
 in the Atlantic cable, the telephone, the electric 
 
 light, the dynamo. He laid the foundations of 
 static electricity, and out of the system of 
 experimental research inaugurated by him came 
 speedily the friction machines, the Leyden jars, 
 the electrophorus, and the most unfortunate 
 “two-fluid theory,” which delayed electrical 
 discovery fifty years. 
 
 If you rub a piece 
 of sealing-wax with a 
 silk handkerchief, you 
 get electricity, and 
 this,' broadened and 
 widened, was the sub- 
 ject of the science for 
 two centuries. Static 
 electricity it was 
 called. Later Galvani — and, immediately after 
 him, Volta — produced continuous or current 
 electricity. 
 
 THE ELECTROPHORUS. 
 
 355 
 
 The voltaic pile, almost at once 
 improved into the voltaic cell, develops 
 electricity by the chemical action of 
 zinc and copper in dilute acid. The 
 cell is simply, as we know now, a 
 fire-place where zinc is burned. Elec- 
 tricity moves from the copper to the THE 0ELIj - 
 zinc along any conducting contact between 
 them. The zinc dissolves in the acid, aud 
 forces a passage of electricity through the* fluid 
 to the copper. Thus there is a motion of 
 electricity from the copper to the zinc outside 
 
356 
 
 ELECTRICITY UP TO DATE. 
 
 the cell, and from the zinc to the copper within 
 it, when a complete circuit is made and chemical 
 action is going on. Out of the battery cell 
 came the telegraph and the whole range of 
 electrolytic work. 
 
 If you move a wire through a magnetic field, 
 cutting across the imaginary lines of force, you 
 produce electricity in the wire. Take any 
 magnet and any bit of conducting metal and 
 move one of them in the neighborhood of the 
 others, and electricity is developed in the con- 
 ductor. Take a specially prepared powerful 
 electro-magnet, and spin between its poles a 
 bundle of wires, and you have the dynamo. 
 
 Here, then, are the three chief sources of 
 electricity: (1) Friction, (2) chemical action, 
 (3) movement in a magnetic field. Induction 
 is a subject which will be treated more properly 
 later. The other principal sources of electrical 
 disturbances are : ( 1 ) Percussion. A blow of 
 one substance upon another always produces 
 electrification. ( 2 ) Vibration. A rod of metal 
 coated with sulphur produces electricity while 
 vibrating. (3) Tearing, breaking and crush- 
 ing a substance electrifies it. Sugar crushed 
 in the dark emits a flash. (4) Crystallization 
 and solidification. Sulphur newly crystallized 
 is highly electrical; so is chocolate, arsenic, etc. 
 (5) Combustion. All bodies while burning 
 will affect the electroscope. (6) Evaporation. 
 
 This is the chief cause of atmospheric elec- 
 tricity. (7) Pressure. Colespar squeezed in 
 the hand is electrified. (8) Heat. Warming 
 tourmaline and many other minerals makes 
 them electric. (9) Animal. The torpedo, the 
 gymnotus and the silurus can produce elec- 
 tricity at will. All common muscular contrac- 
 tions and nerve excitations produce feeble dis- 
 charges. (10) Vegetable. Several plants produce 
 electricity. (11) Contact. Dissimilar metals, 
 upon touching each other, are electrified. This 
 list might be greatly increased, but it suffices to 
 say, broadly, that any act which produces a 
 change in the relations of arrangements between 
 themselves of the atoms of matter is accom- 
 panied by electrical phenomena. And the 
 reader must remember that, no matter from what 
 source electricity comes, it is the one same 
 force. 
 
 The early investigators who rubbed sealing 
 wax on rabbit’s fur and watched the action of 
 pith balls when the wax was presented to them 
 saw the balls attracted and repelled. They saw 
 the balls behave oppositely when glass was sub- 
 stituted for sealing wax, and they concluded that 
 there were two fluids instead of one, which ex- 
 isted in exacty equal quantities in all bodies un- 
 til the balance was disturbed by friction. Frank- 
 lin modified this theory by supposing that upon 
 friction the electric fluid broke up and distrib- 
 uted itself unequally between the rubber and the 
 
 THE INFLUENCE MACHINE. 
 
 thing rubbed. The body which was supposed 
 to have the excess was said to be charged with 
 positive electricity ; the other was called negative. 
 We know now that we do not know and cannot 
 tell which of the two bodies has more and which 
 
ELECTRICITY UP TO DATE 
 
 357 
 
 less electricity, and, further than this, we know 
 that electricity is not a fluid, in any material 
 sense, whatever else it may be. Proceeding, 
 however, upon this theory and its modifications, 
 the early electricians filled bodies with electricity 
 as one would fill cups with water. They thought 
 of it, and handled it, and built up a misleading 
 system of mathematics upon it, as a fluid, and 
 this unfortunate beginning has left its deep mark 
 on the science. 
 
 Any body can be charged with electricity. If 
 this charge remains upon its surface we have be- 
 fore us the science of static electricity. If the 
 electricity flows through the substance of the 
 body we have the phenomena of current elec- 
 tricity. Matter may be roughly divided into 
 substances which conduct electricity easily, and 
 those which oppose a great resistance to the pas- 
 sage of the force. For instance, the resistance 
 of glass is more than a billion times that of sil- 
 ver. All of the phenomena of static electricity 
 could be produced with silver instead of glass, 
 were it not that the charge flows off to earth at 
 once, before it could be investigated. 
 
 Inasmuch as space is limited, and it is the 
 purpose to put the reader as nearly au fait 
 as possible with modern electricity, we will 
 abridge unsparingly, and omit relentlessly, all 
 of those discussions, experiments and apparatus 
 that do not tend directly to the lucid explanation 
 of the new marvels which science has given to 
 the world. The reader will accordingly take it 
 for granted that electricity may be produced in 
 any of the ways set forth above — and, perhaps, 
 in many others of which we do not dream as yet. 
 That, having come into existence, having touched 
 the plane of the matter as we know it, it follows 
 certain well defined laws, and gives rise to cer- 
 tain phenomena, which make it highly probable 
 that within less than a century hence the world’s 
 work, its light and its heating, will be torn by 
 men out of the ether vibrations and poured di- 
 rectly from this awful energy into our life. 
 
 Measuring the Force. 
 
 You can take the two wires from an ordinary 
 Daniell cell which is producing a constant cur- 
 rent of about one volt, in your hands, thus com- 
 pleting the circuit, and, unless you are a person 
 
 of an abnormally sensitive constitution, you 
 will feel absolutely nothing. A current strong 
 enough to ring a bell violently can have a man 
 as part of the circuit without his suspecting the 
 fact. We are dealing here with a force so deli- 
 cate and so immense that it3 table of measure- 
 ments ranges from the shifting of a phantom 
 ray of light upon a cobweb-supported mirror, 
 to distances in which 180,000 statute miles 
 make the unit. The first electroscope was the 
 pith ball; this gave place to the straw-needle, 
 this to the gold-leaf electroscope, this to the 
 torsion balance, which first began to open the 
 eyes of science to the wonder of the new age. 
 Coulomb proved with the torsion balance that 
 the force exerted between two electrified bodies 
 varied inversely as the square of the distance 
 between them, when the distance varied, and 
 thus the path was finally cleared to the defini- 
 tion of a unit of electricity. It is that quantity 
 which, when placed at a distance of one centi- 
 metre in air from a similar and equal quantity , 
 repels it with the force of one dyne. A dyne is 
 the unit of force. It is the push which, acting 
 for one second upon a mass of one gramme, 
 gives it a velocity of one centimetre per second. 
 
 There are three terms in common use in 
 modern electricity which few people take the 
 trouble to understand: The volt , the ampere , 
 and the ohm. 
 
 The volt, which is equal to 100,000,000 elec- 
 trical units, is about the electro-motive force 
 produced by one Daniell cell. 
 
 The ohm is the resistance represented in 
 theory by a velocity equal to one earth quad- 
 rant per second (10,000,000 metres — about 
 6,000 miles). The legal ohm is the resist- 
 ance of a column of mercury one millimetre 
 in cross-section and 106 centimetres in height. 
 
 The ampere measures current. It is the unit 
 furnished by the potential of one volt through 
 one ohm. 
 
 Imagine a large pipe, in the end of which a 
 windmill has been fitted, and fancy that the 
 vanes are moving so as to drive air into the 
 pipe. Now the pressure with which this air 
 moves forward is the volt. The resistance which 
 the pipe makes to the passage of the air is the 
 ohm, and the amount of air, the size of the cur- 
 
358 
 
 ELECTRICITY UP TO DATE 
 
 rent, which, of course, depends on the force with 
 which the air is moved forward, and the friction 
 and resistance of the pipe, is the ampere. It is 
 misleading to try to find a similarity to electric 
 movements or measurements in the manner in 
 which water seeks its level in a pipe system, be- 
 cause most people find it hard to get away from 
 the idea of weight, and there is no weight. A 
 battery cell, or a friction machine, or a dynamo, 
 gathers electricity out of the ether and crowds 
 it, and packs it, and stuffs it, in so many volts, 
 upon the end of a conductor. This conductor, 
 if it is of silver, will have a specific resistance 
 of 1,609, and if it is of annealed selenium, of 
 60,000,000,000,000. It depends wholly upon 
 the material of which the conductor consists, 
 just as though our pipe in the illustration 
 were filled with marbles, or sawdust, or 
 wool. The resistance is measured in ohms. A 
 mile of ordinary telegraph wire is about thirteen 
 times as hard for the current to pass through as 
 one yard of mercury; and the amount of cur- 
 rent which has worked its way through during 
 a given time is told off in amperes. 
 
 If you imagine a woman combing her hair, 
 the force she applies to the comb is like the 
 voltage, the tangle of the hair and its reluctance 
 to the passage of the comb could be stated as 
 the ohm. The result of the force against the 
 reluctance could be fancied as the ampere. 
 
 The electrical units, as determined by the 
 Congress of Electricians, which met under 
 the Presidency of Prof. Helmholtz during the 
 World’s Fair in Chicago in 1893, are as follows : 
 
 “ The several governments represented in this 
 Congress are recommended to formally adopt as 
 legal units of electrical measure the following: 
 
 “Unit of Resistance. The international 
 ohm, equal to 10 9 units of resistance of the 
 C. G. S. scale. It is represented by the resist- 
 ance offered to an unvarying electric current by 
 a column of mercury at the temperature of melt- 
 ing ice, 14.4521 grammes in mass, of a constant 
 cross-sectional area, and of the length of 106.3 
 centimeters. 
 
 “Unit of Current. The international ampere, 
 equal to one-tenth of the C. G. S. unit of cur- 
 rent. It is represented by the unvarying current 
 which, when passed through a solution of nitrate 
 
 of silver in water, deposits silver at the rate of 
 0.001118 of a gramme per second. 
 
 “ Unit of Electro-motive Force. The in- 
 ternational volt, which is the force that, steadily 
 applied to a conductor whose resistance is one 
 international ohm, will produce a current of one 
 international ampere, equal to of the electro- 
 motive force between the electrodes of the cell 
 known as Clark’s cell, at a temperature of 15 
 degrees C. 
 
 “ Unit of Quantity. The international cou- 
 lomb, equal to a current of one international 
 ampere in one second. 
 
 “ Unit of Capacity. The capacity of a con- 
 ductor charged to a potential of one international 
 volt, by one international coulomb of electricity. 
 
 “Unit of Work. The joule, which is 10 7 
 C. G. S. units of work, being the energy ex- 
 pended in one second by an international ohm. 
 
 “Unit of Power. The international watt, 
 equal to 10 7 C. G. S. units of power, equal to 
 work done by one joule per second. 
 
 “ Unit of Induction. The henry, which is 
 the induction in the circuit when the electro- 
 motive force induced in this circuit is one inter- 
 national volt, while the inducing current varies 
 at the rate of one ampere per second.” 
 
 It was resolved that no international unit of 
 light be adopted at the Congress. 
 
 Magnetism. 
 
 The reader must now again turn back almost 
 into the night of time, to pick up the second 
 part of modern electricity. Before history be- 
 gan to be written the shepherds in Magnesia, 
 in Asia Minor, had noticed that certain curious 
 heavy black stones had the property of attract- 
 ing to them bits of iron and steel. With a great 
 many of the other earlier phenomena of nature 
 the wise men of those and the succeeding ages 
 classed the work of the magnet as magic, and let 
 it go at that. About the tenth century it was 
 discovered that a lodestone hung on a thread, or 
 floating on a bit of wood in water, always pointed 
 north and south, and thus the marine magnet 
 came into general use. The lodestone itself for 
 a long time resisted research. It was a common 
 ore of iron, its chemical composition being Te 3 
 Ou It is found, besides Asia Minor, in Sweden, 
 
ELECTRICITY UP TO DATE 
 
 359 
 
 Spain, Arkansas, and the Isle of Elba, and is at 
 its best when discovered in the shape of regular 
 octohedron crystals. 
 
 Dr. Gilbert, in 1600, published his De Mag- 
 neto , which was the beginning of our modern 
 science. He discovered that the attractive power 
 resided chiefly in the ends, and that the middle 
 of a magnet did not attract iron filings so 
 strongly as the poles. 
 
 It was found that the quality of being a mag- 
 net was transmissible ; that by rubbing a needle 
 or a nail on a lodestone, the virtue, as they used 
 to call it, passed into the thing rubbed, and that 
 it then for some time acted just as the original 
 lodestone. 
 
 Once begun, the study was earnestly pushed, 
 and the behavior of magnetic needles was closely 
 watched. It was found that their poles were 
 opposite in their nature, and that like poles 
 repelled each other, while unlike ones attracted. 
 Here, too, for a time there was a two-fluid theory, 
 in which north-seeking magnetism was distin- 
 guished as something distinct from south-seek- 
 ing magnetism. 
 
 There were many similarities and many con- 
 tradictions between early magnetism and early 
 electricity. Both attracted light articles. Mag- 
 netism would not work across a screen of iron, 
 but it would across a screen of glass. Electricity 
 acted exactly contrary. Indeed, though the con- 
 nection between the two was suspected, it was 
 
 netism is perceived in other bodies and gases; 
 and a number of bodies are diamagnetic, as it 
 is called, and are repelled by magnets, such as 
 bismuth, antimony, phosphorus and copper. 
 The earth, as a whole, is a magnet, and so are 
 
 B A ' 
 
 each of the planets; in fact, we can gather the 
 whole subject of terrestrial magnetism well in 
 hand by understanding once and for all that 
 our earth is merely an armature spinning in the 
 field of magnetic force of the sun, and that that 
 fact explains its electric conduct. 
 
 Magnetism is induced in bodies that are 
 touched to a magnet, but to make one properly 
 the bar to be magnetized should be laid down 
 horizontally; two bar magnets are then placed 
 down upon it, their opposite poles being to- 
 gether. They are then drawn asunder from the 
 middle of the bar towards its ends, and back, 
 several times. The bar is then turned over, and 
 the operation repeated, taking care to leave off 
 at the middle. The process is more effectual if 
 the ends of the bar are meantime supported on 
 the poles of other bar magnets, the poles being 
 of the same names as those of the two magnets 
 above them used for stroking the steel bar. 
 
 The process of making electro-mag- 
 nets will be explained later, and these, 
 of course, are much stronger than either 
 the lode-stone or rubbed magnets. 
 
 The lifting power of a magnet depends 
 both upon the form of the magnet and 
 on its magnetic strength. A horse-shoe 
 magnet will lift a load three or four times 
 as great as a bar magnet of the same 
 weight will lift. The lifting power is 
 greater if the area of contact between the 
 poles and the armature is increased. 
 Also the lifting power of a magnet grows 
 in a very curious and unexplained way by 
 gradually increasing the load on its armature 
 day by d.iy until it bears a load which at the 
 outset it could not have done. Nevertheless, if 
 the load is so increased that the armature is 
 
 MAKING A MAGNET. 
 
 not until this century had opened that we were 
 able to pick up the strings which bind the two 
 classes of phenomena together. 
 
 Besides iron, nickel, cobalt, chromium, cerium 
 and manganese are magnetic, and a feeble mag- 
 
360 
 
 ELECTRICITY UP TO DATE 
 
 torn off, the power of the magnet falls at once to 
 its original value. The attraction between a 
 powerful electro-magnet and its armature may- 
 amount to 200 lbs. per square inch, or 14,000 
 grammes per square centimetre. Small mag- 
 nets lift a greater load in proportion to their 
 own weight than large ones. A good steel 
 horse-shoe magnet, weighing itself one pound, 
 ought to lift twenty pounds’ weight. Sir Isaac 
 Newton is said to have possessed a little lode- 
 stone, mounted in a signet ring, which would 
 lift a piece of iron 200 times its own weight. 
 
 Magnetic Field. 
 
 In any ordinary magnet, as stated above, the 
 greatest magnetism is found at the poles, which 
 are very near, bat 
 not quite at the 
 end of the magnet. 
 
 The space all 
 around the magnet 
 is filled and satur- 
 ated with the pull 
 or attraction of the 
 force, which runs 
 along certain well- 
 marked lines and 
 curves, each start- 
 ing from one pole 
 and making its way 
 to the other. The 
 distribution of these 
 lines can be easily 
 shown by dusting 
 iron filings on a piece of paper and then 
 bringing a horse-shoe' magnet up underneath. 
 The filings arrange themselves as shown in the 
 cut. 
 
 When the armature is on, or when by any 
 arrangement the magnetic circuit is closed, 
 these lines of force cannot be detected, because 
 they pass from pole to pole within the arma- 
 ture. But when the circuit is open, the lines 
 are always reaching out, something like the an- 
 tennae of an insect, into the free space about 
 them. The field is the more intense the nearer 
 we come to the magnet, and fades rapidly as we 
 recede from it. It is out of this field, this area 
 of disturbed conditions of the ether that lies 
 
 near magnet poles, that we have drawn the 
 great electric advance of the century. 
 
 Still, magnetism is a secret to us. We do not 
 know what has happened to an iron bar when it 
 is magnetized. Its volume remains as before, 
 but its length increases by one 720,000th of 
 itself. That is the only outward and material 
 sign of its changed condition. A faint metallic 
 “clink” can by some people be heard within a 
 bar at the moment of electric magnetization, as 
 though the atoms were beating upon each other 
 in unison. A jar of water, muddied with mag- 
 netic oxide and magnetized, becomes clearer as 
 the particles seem to arrange themselves end on. 
 A piece of iron quickly magnetized and demag- 
 netized grows hot 
 as though from 
 external friction. 
 A ray of polarized 
 light passing 
 through substances 
 in a magnetic field 
 has the direction 
 of its vibrations 
 changed. 
 
 All these various 
 phenomena point 
 to a theory of mag- 
 netism very differ- 
 ent from the old 
 notion of fluids. 
 It appears that 
 every particle of 
 a magnet is itself a magnet, and that the 
 magnet only becomes a magnet, as a whole, by 
 the particles being so turned as to point one 
 way. This conclusion is supported by the ob- 
 
 MAGNETS AND THEIR POLES. 
 
 servation that if a glass tube full of iron filings 
 is magnetized, the filings can be seen to set 
 themselves endways, and that, when thus once 
 
ELECTRICITY UP TO DATE 
 
 361 
 
 set, they act as a magnet until shaken up. It 
 appears to be harder to turn the individual 
 molecules of solid steel, but, when once so set, 
 they remain end-on unless violently struck or 
 heated. It follows from this theory that when 
 all the particles were turned end-on, the limits 
 of possible magnetization would have been at- 
 tained. Some careful experiments of Beetz on 
 iron deposited by electrolysis entirely confirm 
 this conclusion, and add weight to the theory. 
 The optical phenomena led Clerk Maxwell to 
 the further conclusion that these longitudinally- 
 set molecules are rotating round their long axes, 
 and that in the “ ether ” of space there is also a 
 vortical motion along the lines of magnetic in- 
 duction; this motion, if occurring in a perfect 
 medium (as the “ether” may be considered), 
 producing tensions along the lines and press- 
 ures at right angles to them, would afford a 
 satisfactory explanation of the magnetic attrac- 
 tions and repulsions which apparently act across 
 empty space. Hughes has lately shown that 
 the magnetism of iron and steel is intimately 
 connected with the molecular rigidity of the 
 material. His researches with the “ induction 
 balance” and “magnetic balance” tend to 
 prove that each molecule of a magnetic metal 
 has an absolutely constant inherent magnetic 
 polarity; and that when a piece of iron or steel 
 is apparently neutral, its molecules are inter- 
 nally arranged so as to satisfy each other’s 
 polarity, forming closed magnetic circuits 
 amongst themselves. Thus magnetism would 
 mean to cause the molecules of a body to as- 
 sume a new and symmetrical “ end-on ” posi- 
 tion. 
 
 Current Electricity. 
 
 It has been already mentioned how electricity 
 flows away from a charged body through any 
 conducting substance, such as a wire or a wetted 
 string. If, by any arrangement, electricity 
 could be supplied to the body just as fast as it 
 flowed away, a continuous current would be 
 produced. Such a current always flows through 
 a conducting wire, if the ends are kept at dif- 
 ferent electric potentials. In like manner, a cur- 
 rent of heat flows through a rod of metal if the 
 ends are kept at different temperatures, the flow 
 
 being always from the high temperature to the 
 lower. It is convenient to regard electricity as 
 flowing from positive to negative; or, in other 
 
 THE TELEGRAPH. 
 
 words, the direction of an electric current is from 
 the high potential to the low. It is obvious that 
 such a flow tends to bring both to one level of 
 potential. The “ current ” has sometimes been 
 regarded as a double transfer of positive elec- 
 tricity in one direction, and of negative elec- 
 tricity in the opposite direction. The only evi- 
 dence to support this very unnecessary suppo- 
 sition is the fact that, in the decomposition of 
 liquids by the current, some of the elements are 
 liberated at the point where the potential is 
 highest, others at the point where it is lowest. 
 
 The whole purpose of the battery cell is to 
 provide electricity for one end of the wire as 
 rapidly as it flows off from the other, and the 
 chemical actions and reactions between the 
 different bodies placed in the cell set the 
 electricity in motion. Copper and zinc have 
 already been spoken about, platinized silver has 
 been substituted for the copper, and much 
 better than either are plates or columns of hard 
 carbon with zinc. Iron can be used. Then the 
 same result is got again from two-fluid cells like 
 Daniell’s, in which dilute sulphuric acid, work- 
 ing upon the zinc, and blue vitriol in water, 
 working upon the copper, set up a steady 
 electro-motive push. Grove’s and Bunsen’s 
 batteries are modifications of the Daniell, and 
 the Leclanche and Niaudet batteries may be 
 taken as the final types of this idea. 
 
 For working electric bells and telephones, 
 and also to a limited extent in telegraphy, a 
 zinc-carbon cell is employed, invented by 
 Leclanche, in which the exciting liquid is not 
 dilute acid, but a solution of salammoniac. In 
 this the zinc dissolves, forming a double chloride 
 of zinc and ammonia, while ammonia gas and 
 hydrogen are liberated at the carbon pole. To 
 
362 
 
 ELECTRICITY UP TO DATE 
 
 prevent polarization the carbon plate is packed 
 inside a porous pot along with fragments of 
 carbon and powdered binoxide of manganese, a 
 substance which slowly yields up oxygen and 
 destroys the hydrogen bubbles. If used to 
 give a continuous current for many minutes 
 together, the power of the cell falls off owing to 
 the accumulation of the hydrogen bubble; but 
 if left to itself for a time the cell recovers itself, 
 the binoxide gradually destroying the polariza- 
 tion. As the cell is in other respects perfectly 
 constant, and does not require renewing for 
 months or years, it is well adapted for domestic 
 purposes. Three Leclanche cells are shown 
 joined in series in the accompanying illustra- 
 tion. In more recent forms the binoxide of 
 
 manganese is applied in a conglomerate attached 
 to the face of the carbon, thus avoiding the 
 necessity of using a porous inner cell. 
 
 Mons. Niaudet has also constructed a zinc- 
 carbon cell in which the zinc is placed in a 
 solution of common salt (chloride of sodium), 
 and the carbon is surrounded bv the so-called 
 chloride-of-lime (or bloaching-powder), which 
 readily gives up chlorine and oxygen, both of 
 which substances will destroy the hydrogen 
 bubbles and prevent polarization. This cell 
 has a higher electro-motive power and a less 
 resistance than the Leclanche. De Lalande 
 and Chaperon propose a cell in which oxide of 
 copper is used as a solid depolarizer in a solu- 
 tion of caustic potash. 
 
 It is possible to measure very exactly the 
 strength of current. The electro-motive force 
 of each of the ordinary cells ranges from three- 
 quarters of a legal volt up to two and a quarter 
 volts. The strength of current is the quantity 
 of electricity which flows past any point in the 
 circuit in one second of time — a definition 
 which makes clear Ohm’s law: “The strength 
 
 of the current varies directly as the electro- 
 motive force, and inversely as the resistance of 
 the circuit.” 
 
 Magnetic Action of Current 
 Electricity. 
 
 Romagnosi of Trente, in 1802, deflected a 
 magnetic needle by holding a voltaic pile near 
 it, but nothing followed the experiment. In 
 1819 Oerstedt of Copenhagen showed that a 
 magnet will try to set itself at right angles to a 
 wire carrying an electric current. He also saw 
 that the needle turned to the left or the right 
 according as the wire was held above or below 
 it. The next step was to so bend the wire that 
 it would pass both above and below the needle 
 carrying the current forward and back. 
 
 A little consideration will show that if a cur- 
 rent be carried below a needle in one direction, 
 and then back in the opposite direction above 
 the needle by bending the 
 wire round, as in the en- 
 graving, the forces exerted 
 on the needle by both por- 
 tions of the current will be 
 in the same direction. For 
 let a be the N. -seeking, and 
 b the S. -seeking, pole of the suspended needle, 
 then the tendency of the current in the lower 
 part of the wire will be to turn the needle so 
 that a comes toward the observer, while b re- 
 treats; while the current flowing above, which 
 also deflects the N. -seeking pole to its left, will 
 equally urge a toward the observer, and b from 
 him. The needle will not stand out completely 
 at right angles to the direction of the wire con- 
 ductor, but will take an oblique position. The 
 directive forces of the earth’s magnetism are 
 tending to make the needle point north and 
 south. The electric current is acting on the 
 needle, tending to make it set itself west-and- 
 east. The resultant force will be in an oblique 
 direction between these, and will depend upon 
 the relative strength of the two conflicting 
 forces. If the current is very strong the 
 needle will turn widely round; but could only 
 turn completely to a right angle if the current 
 were infinitely strong. If, however, the current 
 is feeble in comparison with the directive mag- 
 
ELECTRICITY UP TO DATE 
 
 363 
 
 netic force, the needle will turn very little. Of 
 course we have the machinery or foundation for 
 the galvanoscope. 
 
 Electro-Magnetics. 
 
 The next step naturally was to coil the cur- 
 rent-conveying wire about the magnet, and 
 when this was done the whole science of mod- 
 ern electricity was born. When a current of 
 electricity takes a coiled form 
 magnetism is born. Wrap a wire 
 around a bit of iron and force 
 electricity through the circuit, 
 and a powerful electro-magnet 
 results. Wrap a coil of wire 
 
 ELECTRO- A 
 
 magnetism, about an empty open space and 
 all of the phenomena of a strong magnetic field 
 are developed immediately upon the passage of 
 the force. If a piece of steel has been used as 
 the core of the coil it remains a magnet long after 
 being brought to that condition; soft iron, how- 
 ever, loses its magnetism almost immediately 
 upon the ending of the circuit. 
 
 The more turns are made about the core, up to 
 a certain limit, the more powerful will be the 
 resulting magnet; the bigger and the more con- 
 ductive the wire used for wrapping, the more 
 powerful will be the magnet. So that, by care- 
 ful preparation, a magnet may be made which 
 will support 200 to 226 pounds to the square 
 inch of surface. Out of the powerful field fol- 
 lowing the creation of such a magnet continuous 
 electricity may be drawn by a moving armature 
 of insulated wires. It must be remembered, too, 
 that after the magnet is first made by a current 
 from a battery it can be kept up by a very small 
 part of the electricity produced in its own field. 
 
 Now, any motion on the part of a conductor, 
 no matter what its material may be, in a mag- 
 netic field produces or induces electricity. And 
 any passage of electricity produces or induces 
 a magnetic field. If an ordinary magnet is 
 pushed down into a coil of wire, a current 
 flows in the wire. When the magnet is pulled 
 out of the coil a current flows again in an op- 
 posite direction. If into a large coil is plunged 
 a smaller coil in which a current is flowing, an 
 opposite current flows in the outer coil. In a 
 
 word, there is no production of electricity any- 
 where or in any way which is not immediately 
 the cause of the production of other and, as it 
 were, balancing electricity. Even in the whirl- 
 ing armatures of dynamos, and in the bodies of 
 magnets, reverse currents are always pushing, 
 sometimes to the destruction of the usefulness 
 of the machine. 
 
 The induction coil is one of the means of 
 taking advantage of this fact. Around a piece 
 of soft iron a rather thick 
 wire, well insulated, should 
 be wrapped; a great many 
 turns of a smaller wire, also 
 well insulated, should be tak- 
 en about the first wrapping, the induction coil. 
 and in a reverse direction. Now when a current 
 passes through the primary there is at once born 
 in the secondary coil a reverse current. With 
 an automatic interrupter, which makes and 
 breaks the current, very often powerful sec- 
 ondary currents are induced. In Spottis- 
 woode’s coil, which gives a spark of forty- two 
 inches, the primary is a short wrapping of thick 
 wire, and the secondary consists of 280 miles 
 of wire, wound in 340,000 turns. The primary 
 may be outside or inside the secondary. A very 
 strong induction coil can be made at home by 
 wrapping about a wire spool from a telegraph 
 sounder a couple of yards of thick copper wire. 
 With an instrument like this bright sparks can 
 be got from one cell of battery. 
 
 In 1867 the suggestion was made simultane- 
 ously, but independently, by Siemens and by 
 Wheatstone, that a coil rotating between the 
 poles of an electro-magnet might from the 
 feeble residual magnetism induce a small cur- 
 rent, which, when transmitted through the coils 
 of the electro-magnet, might exalt its magnet- 
 ism, and so prepare it to induce still stronger 
 currents. Magneto - electric machines con- 
 structed on this principle, the coils of their 
 field-magnets being placed in circuit with the 
 coils of the rotating armature, so as to be trav- 
 ersed by the whole or by a portion of the induced 
 currents, are known as dynamo-electric machines 
 or generators, to distinguish them from the gen- 
 erators in which permanent steel magnets are 
 employed. In either case the current is due to 
 
364 
 
 ELECTRICITY UP TO DATE 
 
 magneto-electric induction; and in either case, 
 also, the energy of the currents so induced is 
 derived from the dynamical power of the steam 
 engine or other motor, which performs the work 
 of moving the rotating coils of wire in the mag- 
 netic field. Of the many modern machines on 
 this principle the most famous are those of 
 Siemens, Gramme, Brush and Edison. They 
 differ chiefly in the means adopted for obtaining 
 practical continuity in the current. In all of them 
 the electro-motive force generated is proportional 
 to the number of turns of wire in the rotat- 
 ing armature, and (within certain limits) to 
 the speed of revolution. When currents of 
 small electro-motive force, but of considerable 
 strength, are required, as for electroplating, the 
 rotating armatures of a generator must be made 
 with small internal resistance, and, therefore, of 
 a few turns of stout wire or ribbon of sheet cop- 
 per. For producing currents of high electro- 
 motive force for the purpose of electric lighting, 
 the armature must be driven very fast, and must 
 consist of many turns of wire, or, where very 
 small resistance is necessary (as in a system of 
 lamps arranged in parallel arc), of rods of cop- 
 per suitably connected. The dynamos of 1893 
 are but improvements on this central idea. 
 
 Electric Bells. 
 
 The common form of Electric Bell , or Trem- 
 bler, consists of an electro-magnet, which moves 
 a hammer back- 
 ward and forward 
 by alternately 
 attracting and re- 
 leasing it, so that 
 it beats against a 
 bell. The arrange- 
 ments of the instru- 
 ment are shown in 
 the illustration, in 
 which E is the 
 electro-magnet and 
 H the hammer. A 
 battery, consisting 
 of one or two Le- 
 clanche cells placed 
 at some convenient point of the circuit, pro- . 
 vides a current when required. By touch- 
 
 ing the “push” P, the circuit is completed, 
 and a current flows along the line and 
 round the coils of the electro-magnet, which 
 forthwith attracts a small piece of soft iron 
 attached to the lever, which terminates in the 
 hammer H. The lever is itself included in the 
 circuit, the current entering it above and quit- 
 ting it at C by a contact-breaker, consisting of 
 a spring tipped with platinum resting against 
 the platinum tip of a screw, from which a return 
 ware passes back to the zinc-poie of the battery. 
 As soon as the lever is attracted forward the 
 circuit is broken at C by the spring moving 
 away from contact with the screw; hence the 
 current stops, and the electro-magnet ceases to 
 attract the armature. The lever and hammer 
 therefore fall back, again establishing contact 
 at C, whereupon the hammer is once more 
 attracted forward, and so on. The push P is 
 shown in section on the right. It usually con- 
 sists of a cylindrical knob of ivory or porcelain 
 capable of moving loosely through a hole in a 
 circular support of porcelain or wood, and 
 which, when pressed, forces a platinum-tipped 
 spring against a metal pin, and so makes 
 electrical contact between the two parts of the 
 interrupted circuit. 
 
 Electric Clocks. 
 
 Clocks may be either driven or controlled by 
 electric currents. Bain, Hipp, and others, have 
 
 devised electric 
 clocks of the first 
 kind, in which the 
 ordinary motive 
 power of a weight 
 or spring is aban- 
 doned, the clock 
 being driven by its 
 pendulum, the 
 “ bob ” of which is 
 an electro-magnet 
 alternately attract- 
 ed from side to 
 side. The difficulty 
 of maintaining a 
 perfectly constant 
 battery current has prevented such clocks from 
 coming into use. 
 
ELECTRICITY UP TO DATE 
 
 365 
 
 Electrically controlled clocks, governed by a 
 standard central clock, have proved a more 
 fruitful invention. In these the standard time- 
 keeper is constructed so as to complete a circuit 
 periodically once every minute or half min- 
 ute. The transmitted currents set in movement 
 the hands of a system of dials placed at distant 
 points, by causing an electro-magnet placed 
 behind each dial to attract an armature, which, 
 acting upon a ratchet wheel by a pawl, causes 
 it to move forward through one tooth at each 
 specified interval, and so carries the hands round 
 at the same rate as those of the standard clocks. 
 
 The Telephone. 
 
 In 1876 Graham Bell invented the magneto- 
 telephone. In this instrument the speaker talks 
 to an elastic plate of thin sheet-iron, which 
 vibrates and transmits its every movement elec- 
 trically to a similar plate in a similar telephone 
 at a distant station, causing it to vibrate in an 
 identical manner, and therefore to emit identical 
 sounds. The transmission of the vibrations 
 depends upon the principles of magneto-electric 
 
 induction. The 
 cut herewith 
 shows Bell’s 
 Telephone in its 
 latest form, and 
 its internal parts 
 in section. The 
 disc D is placed 
 behind a conical 
 IJ| mouthpiece, to 
 IP which the speak- 
 er places his 
 
 BELL’S TELEPHONE. IQOUth Or the 
 
 hearer his ear. 
 
 Behind the disc is a magnet AA running the 
 length of the instrument; and upon its front 
 pole, which nearly touches the disc, is fixed a 
 a small bobbin, on which is wound a coil C of 
 fine insulated wire, the ends of the coil being 
 connected with the terminal screws FF. One 
 such instrument is used to transmit, and one to 
 receive the sounds, the two telephones being 
 connected in simple circuit. No battery is 
 needed, for the transmitting instrument itself 
 generates the induced currents as follows : The 
 
 magnet AA induces a certain number of lines ■ 
 of-force through the coil C. Many of these 
 pass into the iron disc. When the iron disc 
 in vibrating moves towards the magnet-pole, 
 more lines-of-force meet it; when it recedes, 
 fewer lines-of-force meet it. Its motion to and 
 fro will therefore alter the number of lines-of- 
 force which pass through the hollow of the 
 coil C, and will therefore generate in the wire 
 of the coils currents whose strength is pro- 
 portional to the rate of change in the number 
 of the lines-of-force which pass through the 
 coil. Bell’s telephone, when used as a trans- 
 mitter, may therefore be regarded as a sort of 
 magneto- electric generator, 
 which, by vibrating to and 
 fro, pumps currents in alter- 
 nate directions into the wire. 
 
 At the distant end the cur- 
 rents as they arrive flow 
 round the coilseither in on© 
 direction or the other, and 
 therefore either add momen- 
 tarily to or take from the 
 strength of the magnet. 
 
 When the current in the 
 coils is in such a direction 
 as to reinforce the magnet, 
 the magnet attracts the iron disc in front 
 of it more strongly than before. If the 
 current is in the opposite direction the disc is 
 less attracted and flies back. Hence, whatever 
 movement is imparted to the disc of the trans- 
 mitting telephone, the disc of the distant 
 receiving telephone is forced to repeat, and it 
 therefore throws the air into similar vibrations, 
 and so reproduces the sound. 
 
 The Study of Electricity. 
 
 The student will have noticed the constant 
 dependence put in this review of the subject 
 upon the work of Prof. Sylvanus Thompson, 
 who is easily the first and best teacher of the 
 science living to-day. Every book which he has 
 written should be in the collection of the elec- 
 trician, and, having these, with some good 
 electrical paper, he will soon be and keep 
 abreast of progress, 
 
366 
 
 ELECTRICITY UP TO DATE. 
 
 Much dependence should, of course, be put 
 in actual apparatus and work, and all that is 
 needed may be had very cheaply. A few bat- 
 tery cells, say three, a coil of wire, and a knack 
 for putting things together should give any man 
 an electrical laboratory. He can set bells to his 
 
 doors, arrange burglar alarms, and make many a 
 handy and useful appliance for domestic pur- 
 poses, out of a total expenditure that need not 
 exceed So ; nor can there be more instructive or 
 more interesting work. 
 
 DIRECTIONS FOR SETTING UP AND MAINTAINING BATTERIES. 
 
 In all except the blue vitriol batteries the zincs should be kept well amalgamated. 
 
 In the selection of a battery for any purpose, 
 due consideration should be given to the rela- 
 tion between the work to be performed and the 
 quantity and electro-motive force of the current 
 required. This is a most essential point, upon 
 winch, in a great degree, depend the results 
 obtained. The following table of batteries is 
 arranged to show the class of work for which 
 they are best suited: 
 
 1. For all open circuit work, such as call- 
 bells, gas lighting, annunciators, etc., use Disque 
 Leclanche, carbon cylinder or dry. 
 
 2. For closed circuit work, such as telegraph 
 lines, use the Crowfoot Gravity. 
 
 3. For laboratory and experimental work, re- 
 quiring powerful current for a few" hours, use 
 LaClede, carbon cylinder or dry. 
 
 Crowfoot Gravity Battery. — Open out the 
 copper, spread it out so as to present all of its 
 surface to the action of the solution, place it at 
 the bottom of the jar, run the insulated wire out 
 of the top of the jar for connecting up. 
 
 Suspend the zinc above the copper by hang- 
 ing the hooked neck on the rim of the glass. 
 The neck of the zinc is provided with a connect- 
 ing clamp to receive the wire from the copper 
 of the next cell. 
 
 Pour clean, soft water into the jar uotil it 
 covers the zinc, then drop in six or eight 
 ounces of copper sulphate, or blue vitriol, in 
 small crystals. 
 
 To hasten the action of the battery, dissolve 
 two or three ounces of zinc sulphate (or white 
 vitriol) in as many ounces of water, and gently 
 pour it on top of the copper solution. 
 
 For ordinary purposes, connect the zinc of 
 one cell to the copper of the next, and so on; 
 finally connect the two electrodes of the series 
 and let them so remain for a couple of hours, 
 until the separation of the two solutions, which 
 will be known by the blue observed in the bot- 
 tom of copper solution; this blue line should 
 be maintained midway between the zinc and the 
 copper; when the “blue line” is too low, drop 
 in a few crystals of copper sulphate; if it is too 
 high, connect the battery in short circuit as be- 
 fore described until it goes down, or reach down 
 with syringe and draw out some of the copper 
 solution and add zinc solution and fresh water. 
 
 As long as the battery remains in action there 
 is an increase in quantity of zinc sulphate solu- 
 tion in the upper part of the jar. 
 
 The specific gravity of this solution should 
 be maintained at 25 degrees; when the hydrom- 
 eter indicates a lower degree there is too little 
 zinc sulphate solution: when a higher degree 
 than 25, there is too much zinc sulphate, and a 
 portion of it must be taken out, and that re- 
 maining must be diluted with pure water. 
 
 A hydrometer is essential to properly main- 
 tain a large battery. 
 
 When zinc oxide forms on the surface of the 
 zinc it must be taken out and washed in clean 
 water with a brush. 
 
 Leclanche Battery. — Put six ounces of 
 sal-ammoniac into the jar and pour one-third 
 full of water, and stir. Put in the porous cell 
 and fill jar with water to neck. Pour a few 
 spoonfuls of water into the holes in the porous 
 cell, put in the zinc and connect up the battery. 
 The inside rim of the jar should be coated with 
 beeswax or paraffine to prevent salts from over- 
 running. 
 
 The battery should be kept in a dry place and 
 does not require any attention to maintain, ex- 
 cept to add a little water occasionally, to supply 
 loss by evaporation. 
 
 Dry Batteries are usually charged and ready 
 for work. When they become exhausted the 
 cheapest and best method of renewing is to 
 return the old cell to the maker, who should 
 replace the same with a new battery at a nom- 
 inal cost. When buying dry batteries procure 
 one that can be exchanged. 
 
 Carbon Cylinder ( Sal- Ammoniac Battery ). 
 — Put about five ounces sal-ammoniac in a jar, 
 fill jar about one-half full of water and stir. 
 When the sal-ammoniac is dissolved insert the 
 carbon cylinder and zinc. Should the battery 
 become exhausted by short circuiting or contin- 
 uous work, remove the dry cylinder and wash the 
 surface with warm water. Allow the cylinder to 
 thoroughly dry, when it can be replaced in jar 
 with new charge of sal-ammoniac and zinc. The 
 carbon cylinder is practically indestructible. 
 
 Carbon Cylinder (Acid) Battery. — Fill the 
 jar about one-half full of electropoion fluid; in- 
 sert the carbon cylinder. The zinc to be lowered 
 
ELECTRICITY UP TO DATE. 
 
 307 
 
 into the fluid only when battery is in use. When 
 the zinc is consumed by use it will be necessary 
 to recharge the battery with new solution and 
 zinc. This battery will run constant about two 
 hours without recharging. The carbon cylinder 
 is practically indestructible. The same solution 
 as used for the Grenet Battery is equally as 
 good for the Carbon Cylinder Acid Battery. 
 
 Grenet Battery Solution. — To make solu- 
 tion: To three pints of cold water add five 
 
 fluid ounces of sulphuric acid; when this be- 
 comes cold add six ounces (or as much as the 
 solution will dissolve) of finely pulverized bi- 
 chromate of potash. Mix it well. To charge 
 the battery : Pour the above solution into the 
 glass cell until it nearly reaches the top of the 
 spherical part. The fluid should not quite 
 reach the zinc when it is drawn up. 
 
 Carbon (Porous Cup) Battery. — Fill the 
 glass jar with water; the porous cell should be 
 about the same. 
 
 Bunsen Battery. — Same directions apply as 
 carbon battery, except instead of electropoion 
 fluid use 40° nitric acid in the porous cell. 
 
 Electro toion Fluid. — Mix one gallon of 
 sulphuric acid and three gallons of water. Then 
 in a separate vessel dissolve six pounds of bichro- 
 mate of potash in two gallons of boiling water, 
 mixing the whole thoroughly together. When 
 cold it is ready for use. 
 
 Solution for Amalgamating Zinc. — Mix 
 one pound nitric with two pounds hydrochloric 
 acid and add eight ounces of mercury. When 
 the mercury is dissolved add three pounds more 
 hydrochloric acid. To amalgamate the zinc 
 mix it in this solution for one or two seconds, 
 then remove it quickly to a dish of clean water 
 and rub it with a brush or cloth, when it will 
 be found covered with a fine, even coat of mer- 
 cury. This solution can be kept in a covered 
 jar and used many times. 
 
 Another method of amalgamating zincs is to 
 clean them by dipping in a solution of dilute 
 sulphuric acid and rubbing on the mercury with 
 a cloth or brush. 
 
 Formula for Charging One Phonograph 
 or Chromic Battery. — To four pounds (or 
 pints ) of water, add gradually one and one-half 
 pounds (or three-fourths of a pint) of sulphuric 
 acid, and stir while doing so, as considerable 
 heat is generated. After this solution has cooled, 
 add one-half pound of chromic acid. When the 
 battery is fully charged the liquid should fill 
 the jar to a point indicated by the arrows. 
 When the battery is not in use the elements 
 should always be raised out of the liquid, in 
 order to prevent chemical action and consequent 
 loss of material. Do not allow the zinc to 
 touch the carbon. 
 
 TWENTY QUESTIONS CONCERNING ELECTRICITY. 
 
 1. How strong a current is used to send a 
 message over the Atlantic cable? — Thirty cells 
 of battery only. Equal to thirty volts. 
 
 2. What is the longest distance over which 
 conversation by telephone is maintained? — 
 Nearly 1,200 miles, between Boston and Chicago. 
 
 3. What is the fastest time made by an electric 
 railway ?■ — A mile a minute by a small experi- 
 mental car. Twenty miles an hour on street 
 railway system. 
 
 4. How many miles of submarine cable are 
 there in operation? — Over 120,000 miles. 
 
 5. What is the maximum power generated by 
 an electric motor ? — Eight hundred horse-power. 
 
 6. How is a break in submarine cable located? 
 —By measuring the electricity needed to charge 
 the remaining, unbroken part, through the de- 
 vice called “ Wheatstone’s bridge.” 
 
 7. How many miles of telegraph wire in 
 operation in the United States? — Over a mil- 
 lion, or enough to encircle the globe forty times. 
 
 8. How many messages can be transmitted 
 over a wire at one time ? — Six, by the sextuplex 
 system in use. 
 
 9. How is telegraphing from a moving train 
 accomplished? — Through a circuit from the car 
 roof inducing a current in the wire on poles 
 along the track. 
 
 10. What are the most widely separated points 
 between which it is possible to send a telegram ? 
 — British Columbia and New Zealand, via 
 America and Europe. 
 
 11. How many miles of telephone wire in 
 operation in the United States? — More than 
 200,000, over which 1,600,000 messages are sent 
 daily. 
 
 12. What is the greatest candle-power of 
 arc light used in a lighthouse? — Two million, at 
 Houstholm, Denmark. 
 
 13. How many persons in the United States 
 are engaged in business depending solely on 
 electricity ? — 500,000. 
 
 14. How long does it take to transmit a mes- 
 sage from San Francisco to Hong Kong? — 
 About fifteen minutes, via New York, Canso, 
 Penzance, Aden, Bombay, Madras, Penang and 
 Singapore. 
 
 15. What is the fastest time made in sending 
 messages by the Morse system? — About forty- 
 two words per minute. 
 
 16. How many telephones are in use in the 
 United States? — About 380,000. 
 
 17. What war vessel has the most complete 
 electrical plant? — U. S. man-of-war Chicago. 
 
 18. What is the average cost per mile of a 
 transatlantic submarine cable? — About $1,000. 
 
368 
 
 THE HILL BANKING SYSTEM 
 
 19. How many miles of electric railway are 
 there in operation in the U. S. ? — About 1,000 
 miles, and much more under construction. 
 
 20. What strength of current is dangerous 
 to human life? — Five hundred volts, but de- 
 pending on physical conditions. 
 
 Hill Banking System 
 
 T HIS is a proposed plan for banking, first 
 suggested by Thomas E. Hill in a com- 
 munication to the Chicago Inter-Ocean , 
 in March, 1890, in which he advocated govern- 
 ment ownership and control of backs. 
 
 Soon after the appearance of the article on 
 government banks, the Farmer's Voice , at that 
 time edited by Lester C.. Hubbard, very warmly 
 espoused the idea, as proposed by the author, 
 and named it the Hill Banking System. 
 
 The plan suggested is very simple, easily 
 understood, and could be readily introduced. 
 It is this: That the Government open its own 
 banks at all central points in the United States, 
 to the number of 3,000, being one bank for each 
 22,000 inhabitants. 
 
 That 40.000 post offices in the back districts, 
 where there are no banks, be made postal sav- 
 ings banks, where all persons could deposit 
 their money in any amount, which money 
 should be forwarded to the nearest bank, each 
 bank being a loaning depository. 
 
 That 3 per cent, interest shall be allowed on 
 long-time deposits, and money shall be loaned 
 at 4: per cent, interest on any security which 
 will sell, at forced sale, for twice the amount 
 which is loaned. The immediate advantage of 
 this system is shown to be the following : 
 
 1. No bonds necessary to be issued, in order 
 to supply money to the people. No money 
 borrowed by the government for this purpose. 
 Not a dollar invested in banking by the gov- 
 ernment. The government simply opens its 
 rooms at various central points, and becomes 
 the custodian of the people’s money, every 
 depositor being guaranteed against loss. The 
 consequence is, the bank immediately fills with 
 money — good money, consisting of gold, silver 
 and paper, which is now being hidden by the 
 people through lack of confidence in banks. 
 
 2. The bank is continuously filled with 
 money, as there is never a run on the bank, 
 never a bank failure, never a financial panic, 
 never a widespread business depression, throw- 
 ing hundreds of thousands of people out of 
 work, and compelling the poor, thus deprived of 
 employment, to sell little properties for a tenth 
 of their value, while the rich buy at their own 
 price and rapidly become millionaires. 
 
 3. Loaning money at 4 per cent, will permit 
 the farmer, now groaning under an interest 
 burden ranging from 7 to 20 per cent, to pay 
 off the mortgage, and save money enough to 
 
 begin the erection of a new dwelling, bam, etc 
 Hundred of thousands of farmers, thus saving 
 their interest and investing the same in im- 
 provements throughout the rural districts, will 
 make a demand for great armies of men now in 
 idleness, reviving all the industries, relieving all 
 the vocations of competition and making better 
 wages for all. 
 
 4. The government, doing its own banking, 
 will acquire an enormous revenue, as seen in 
 the following : Smith borrows a thousand dol- 
 lars of the bank and immediately deposits the 
 same to his credit, takes a check-book and draws 
 checks on the bank in the payment of his debts. 
 He gets no interest on his short time deposit, 
 but pays 4 per cent. An hour afterwards Jones 
 may borrow a like amount, deposit it, and 
 take a check-book. Thus ten persons, one after 
 the other, may each borrow that thousand dollars, 
 each will deposit, get no interest on short time 
 deposit, but each pay 4 per cent. ; thus making 
 40 per cent, for the government. In a work re- 
 cently issued by Mr. Hill, entitled “ Money 
 Found,” in which the system is fully elaborated, 
 it is shown that the revenue to the government 
 from doing its own banking may be near $400,- 
 000,000 per annum. 
 
 5. Another advantage of the system is shown 
 to be in the absolute security afforded to life 
 and property. Perfect confidence existing, and 
 all money being in the bank, business only 
 being done with checks, good only when they 
 are signed, no money is carried about the 
 person, except, possibly, a small amount of 
 silver change. Under these circumstances no 
 footpad follows after dark, no highwayman 
 holds up the stage or railroad train, and as 
 no money is kept about the house there is no 
 temptation for the burglar to rob and murder 
 the inmates of the home. 
 
 6. The proposed plan does not lower interest 
 so much as to distress people and corporations 
 who are dependent for revenue on interest. It 
 fits immediately into present methods of doing 
 business without creating any financial shock; 
 it continues all bankers in place at good sal- 
 aries, and makes a place for many more; it re- 
 lieves the banker from anxiety concerning a run 
 on his bank; it relieves the people from any 
 anxiety as to whether they will lose their money 
 in the bank. It makes an even and regular 
 flow of money, bringing universal prosperity to 
 the people and to the nation. 
 
Useful Recipes and 
 Trade Secrets 
 
 A GOIelsECTION OF PRACTICAL? FORMULAS FOR ALL TRADES 
 
 AND OCCUPATIONS 
 
 I N the following pages will be found a vast 
 amount of practical knowledge for mechan- 
 ics, merchants, manufacturers, architects, 
 builders, contractors, farmers, poultrymen, bee- 
 keepers, nurserymen, stock-breeders, house- 
 keepers, surveyors, professional men, and, in 
 fact, all classes of workers. These recipes and 
 suggestions, together with the other depart- 
 ments of this volume, it is believed, comprise 
 the whole circle of practical knowledge. The 
 various items have been, as nearly as possible, 
 arranged alphabetically. The seeker after in- 
 formation, however, should first consult the 
 alphabetical index, at the end of the volume, 
 as many items of information are capable of 
 classification under various headings, and repe- 
 tition has been carefully avoided. 
 
 ALABASTER or Marble — To Clean. 
 
 Muriatic acid, 1 part; soft water, 3 parts. 
 Mix. Wash the marble well with this mixture, 
 then rinse well with pure water, dry, and apply 
 pure olive oil, or almond oil, to revive the color, 
 rubbing well. Greasy marble is easily cleaned 
 with a mixture of bi-carbonate soda, whiting 
 and water, equal parts. 
 
 ALUM in Bread — To Discover. 
 
 Heat a knife and stick it into a loaf. If alum 
 is in it, it will slightly coat the knife. Alum 
 may also be discovered in bread (if it be 
 present) by dipping a slice of the loaf into an 
 infusion of logwood. The logwood will turn a 
 purplish carmine if there is alum in it. 
 
 ANTI-BILIOUS PILLS. 
 
 Compound extract of colocynth, 60 grains; 
 rhubarb, 30 grains; soap, 10 grains. Make into 
 24 pills. Dose, 2 to 4. 
 
 ANTS — To Destroy. 
 
 Drop quicklime oh the mouth of their nest 
 and wash it in with boiling water, or dissolve 
 some camphor in spirits of wine, then mix with 
 water, and pour into their haunts; or tobacco 
 water, which has also been found effectual. 
 They are averse to strong scents. Camphor, or 
 a sponge saturated with creosote, will prevent 
 
 their infesting a cupboard. To prevent their 
 climbing up trees, place a ring of tar about the 
 trunk, or a circle of rag moistened occasionally 
 with creosote. 
 
 ANTS AND WATERBUGS. 
 
 Burn a piece of brimstone about the size of 
 an egg in the room that is infested by ants and 
 waterbugs. Do this at night, when through 
 using the room. Close the room as tight as 
 possible, so the gas will not escape. 
 
 A(JU ARIA — Cement for. 
 
 Take 10 parts by measure of litharge, 10 
 parts plaster of Paris, 10 parts dry white sand, 
 and 1 part of finely-powdered resin. Mix, 
 when wanted for use, into a pretty stiff paste 
 with boiled linseed oil. This cement will stick 
 to wood, stone, metal or glass, and hardens 
 under water. On account of its resistance to 
 the effect of salt water, it is a capital preparation 
 for marine aquaria. Do not use the aquarium 
 for two or three days after it has been cemented. 
 
 AROMATIC SPIRIT OF VINEGAR. 
 
 Acetic acid, No. 8, pure, 8 oz. ; camphor, J oz. 
 Dissolve and add oil lemon, oil lavender flowers, 
 each 2 drams ; oil cassia, oil cloves, \ dram each. 
 Thoroughly mix and keep in well-stoppered 
 bottle. 
 
 AXLE GREASE. 
 
 1. Water, 1 gal. ; soda, A lb. ; palm oil, 10 lbs. 
 Mix by heat, and stir till nearly cold. 
 
 2. Water, rape oil, of each 1 gal. ; soda, J lb. ; 
 palm oil, J lb. 
 
 3. Water, 1 gallon; tallow, 3 lbs.; palm oil, 
 6 lbs. ; soda, 1 lb. Heat to 210° Fahrenheit and 
 stir until cool. 
 
 4. Tallow, 8 lbs.; palm oil, 10 lbs.; plum- 
 bago, 1 lb. Makes a good lubricator for wagon 
 axles. 
 
 Excelsior Axle Grease . — Take 1 part good 
 plumbago (black lead) sifted through a coarse 
 muslin so as to be perfectly free from grit, and 
 stir into it 5 qts. of lard, warmed so as to be 
 stirred easily without melting. Stir vigorously 
 until it is smooth and uniform. Then raise the 
 heat until the mixture melts. Stir constantly, 
 remove from the fire, and keep stirring until 
 cold. Apply cold to the axle or any other bear- 
 ing with a brush. If intended for use where 
 
370 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 the axle or bearing is in a warm apartment, as 
 the interior of mills, etc., 2 oz. of hard tallow 
 or 1 oz. of beeswax may be used to every 10 lbs. 
 of the mixture. This grease is cheaper in use 
 than oil, tallow or tar, or any compound of 
 them, and can be sold at a good profit in any 
 thickly settled country. 
 
 BAD BREATH. 
 
 Bad breath from catarrh, foul stomach, or bad 
 teeth, may be temporarily relieved by diluting 
 a little bromo chloralum with 8 or 10 parts of 
 water, and using it as a gargle, and swallowing 
 a few drops before going out. A pint of bromo 
 chloralum costs 50 cents, but a small vial will 
 last a long time. 
 
 BAKING-POWDER. 
 
 Take by weight 6 parts of bicarbonate of soda 
 to 5 parts of tartaric acid, which, being much 
 purer than cream of tartar, is greatly to be pre- 
 ferred. Get the ingredients in this proportion 
 from a reliable wholesale druggist. See that 
 they are perfectly dry, roll the lumps out, mix 
 thoroughly together, bottle tightly, and keep in 
 a dry place. This has been used for months 
 with much satisfaction. 
 
 BAY RUM. 
 
 French proof spirit, 1 gallon; extract bay, 
 6 oz. Mix and color with caramel; needs no 
 filtering. 
 
 BED-BUGS. 
 
 Spirits of naphtha, rubbed with a small 
 painter’s brush into every part of the bed- 
 stead, is a certain way of getting rid of bugs. 
 The mattress and binding of the bed should be 
 examined, and the same process attended to, as 
 they generally harbor more in these parts than 
 in the bedstead. Ten cents’ worth of naphtha 
 is sufficient for one bed. 
 
 BED TICKS— To Clean. 
 
 Apply Poland starch, by rubbing it on thick 
 with a cloth. Place in the sun. When dry, 
 rub if necessary. 
 
 BEESWAX— To Bleach. 
 
 Melt the wax, and add for each pound 2 oz. 
 of nitrate of soda and 1 oz. of sulphuric acid 
 diluted with 9 parts of water. The latter 
 should be added very slowly while the melted 
 wax is constantly stirred with a glass rod. Then 
 cool and set aside after filling the vessel with 
 boiling water. Washing the wax with boiling 
 water until no trace of the acid remains com- 
 pletes the process. 
 
 BILIOUSNESS— Remedy for. 
 
 Stir a little baking-soda into half a glass of 
 cold water, into which has previously been 
 
 squeezed the juice of a lemon. Drink while it 
 foams. 
 
 BIRDS— To Prevent Destruction of Fruit 
 Buds by. 
 
 Just before the buds are ready to burst, and 
 again when they have begun to expand, give 
 them a plentiful dusting with chimney soot. 
 The soot is unpalatable to the birds, and they 
 will attack no bush that is thus sprinkled. It 
 in no way inj ures the nascent blossoms or leaf, 
 and is washed off in due course of time by the 
 rain. 
 
 BLACKBOARD— To Make. 
 
 The following directions for this work are 
 given us by an experienced superintendent : The 
 first care must be to make the wall surface or 
 boards to be blacked perfectly smooth. Fill all 
 the holes and cracks with plaster of Paris, 
 mixed with water; mix but little at a time; press 
 in and smooth down with a case-knife. The 
 cracks between shrunken boards may be filled 
 in the same way. Afterward use sand -paper. 
 The ingredients used for slating are ( 1 ) liquid 
 gum shellac, sometimes called shellac varnish; 
 (2) lampblack or drop black. Gum shellac is 
 cut in alcohol, and the liquid can be obtained 
 of any druggist. Pour some shellac into an 
 open dish* and stir in lampblack to make a 
 heavy paint. With a clean brush, spread on 
 any kind of surface but glass. Put on a little 
 and test it. If it is glossy and the chalk slips 
 over it, reduce the mixture with alcohol. Alco- 
 hol can be bought of any druggist. If it rubs 
 off, let the druggist put in more gum to make the 
 liquid thicker. One quart of the liquid and a 
 5-cent paper of lampblack are sufficient to slate 
 all the blackboards in any country school with 
 two coats. 
 
 BLACKING FOR HARNESS. 
 
 Melt 2 oz. mutton suet with 6 oz. beeswax, add 
 6 oz. sugar candy, 2 oz. soft soap, dissolved in 
 water, and 1 oz. finely-powdered indigo. When 
 well mixed add to the whole 1 gill turpentine. 
 Apply with a sponge; polish with a dry brush. 
 
 BLACKING FOR SHOES. 
 
 Three oz. ivory black, 2 oz. molasses, 1 oz. 
 sulphuric acid, 1 oz. gum arabic, dissolved in 
 water, a tablespoonful sweet oil, and a pint 
 vinegar. Mix and stir together thoroughly. 
 This makes a liquid blacking. A paste may be 
 made by reducing the quantity of vinegar to 
 little more than i pint. 
 
 IXL Blacking . — Put 1 gallon vinegar into a 
 stone jug, and 1 lb. ivory black well pulverized, 
 A lb. loaf sugar, J oz. oil of vitriol, and 7 oz. 
 sweet oil. Incorporate the whole by stirring. 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 371 
 
 BLACKING FOR STOYES. 
 
 Mix the whites of 3 eggs, well beaten, with 
 i lb. black lead; dilute to a thin paste by stir- 
 ring in sour beer or porter. Apply with cloth 
 or brush, and rub with dry brush. 
 
 BLADDERS— To Prepare. 
 
 Soak them for 24 hours in water, to which a 
 little chloride of lime or potash has been added, 
 then remove the extraneous membranes, wash 
 them well in clean water and dry them. 
 
 BLEACHING FLUID— For Washing. 
 
 Into a bucket of boiling water, put a pound 
 of lime, and let it stand overnight. Next day 
 put over the fire 2 lbs. sal soda in 2 gal. water. 
 Let simmer until all is thoroughly dissolved; 
 then pour the lime water into the soda water, 
 mix thoroughly, cool and put away in glass, as 
 it will eat holes in stone jars. A half teacupful 
 of this fluid to three pails of water, when clothes 
 are boiled, will make them beautifully clear and 
 white. If any crumbs of lime fall on the clothes 
 they will leave yellow spots. 
 
 BLEACHING with Chloride of Lime. 
 
 Two ounces of lime to each pound of cloth. 
 Boil the cloth in strong soapsuds 5 to 10 min- 
 utes. Wring out. Pour a little hot water on 
 the lime and stir till the lumps are out, then add 
 gradually enough more hot water to cover the 
 goods without crowding. Put cloth in, stir 
 continually for 20 to 30 minutes, wring out, 
 rinse until the water looks clear, then boil in 
 suds again, rinse and dry. It takes more soap 
 than one would think to make a good suds for 
 new muslin, especially after it has been in the 
 lime, but be sure and have the suds strong and 
 to stir all the time while in the lime water, as 
 that prevents any particles of lime, not dis- 
 solved, from settling on the cloth and eating a 
 hole in it. Use clothes-sticks to stir with. 
 
 BLIGHT in Fruit Trees— To Cure. 
 
 Early in October, when the weather is calm, 
 build a smouldering straw fire under each tree, 
 and keep it up for an hour or more. After this 
 scrape the trunk and branches carefully, so as 
 to remove the moss and all impurities, and take 
 also every web or nidus of insects that may be 
 upon the few leaves on the trees. If very bad, 
 wash the trunk and large branches with a solu- 
 tion of lime and manure. Destroy the insects 
 and eggs dropped upon the ground, and loosen 
 the soil under the tree. In the spring examine 
 every branch carefully. Pick off all blights by 
 hand, and wash off carefully, and repeat each 
 month. 
 
 BOOTS AND SHOES. 
 
 To Make Water-Proof . — Melt together, in 
 a pipkin, equal quantities of beeswax and 
 
 mutton suet. While liquid rub it over the 
 leather, including the soles. 
 
 To Mend . — Raw gutta percha, 1 oz. ; resin, 
 the size of a hen’s egg; bisulphuret of carbon, 1 
 lb. Dissolve the gutta percha in the bisul- 
 phuret; add the resin; when dissolved, bottle 
 for use. The leather must be clean and scraped 
 a little to make it adhere. 
 
 To Soften . — Kerosene will soften boots and 
 shoes which have been hardened by water, and 
 render them as pliable as new. 
 
 BORERS in Peach Trees — To Destroy. 
 
 Are your young peach trees troubled with 
 borers ? Paint them with white lead and 
 linseed oil mixed a little thicker than you would 
 have it for ordinary housepainting. Remove 
 the soil so as to paint an inch or two below the 
 surface, and then paint 12 to 18 inches above 
 ground. Paint in the spring and autumn. 
 
 BOTTLES— To Cap. 
 
 Purified resin, 7 drams; sulphuric ether, 10 
 drams; collodion, 15 drams; aniline red, suf- 
 ficient. Dissolve the resin in the ether, mix 
 with the collodion, and color to suit. All that 
 is necessary is to dip the cork and the top of 
 the bottle in it, turning it for an instant in the 
 hand while the composition dries. 
 
 BOTTLES -To Clean. 
 
 There is no easier method of cleaning bottles 
 than putting into them fine coal-ashes, and well 
 shaking, either with water or not, hot or cold, 
 according to the substance that fouls the bottle. 
 Charcoal left in a bottle or jar for a little time 
 will take away disagreeable smells. 
 
 Bottles that have contained oil may be cleaned 
 by putting in them a little powdered bi-chro- 
 mate of potassa, then as much in bulk of sul- 
 phuric acid. Let it run well around till all the 
 organic particles turn black; then add a little 
 water and rinse out. 
 
 BRANDRETH’S PILLS. 
 
 Take 2 lbs. of aloes, 1 lb. of gamboge, 4 oz. 
 extract of colocynth, J lb.' castile soap, 2 fluid 
 drams oil of peppermint, and 1 fluid dram of 
 cinnamon. Mix, and make into pills. 
 
 BRASS— To Clean. 
 
 Mix 1 oz. oxalic acid, 6 oz. rotten stone, all 
 in powder, 1 oz. sweet oil, and sufficient water 
 to make a paste. Apply a small proportion, 
 and rub dry with a flannel or leather. The 
 liquid dip most generally used consists of 
 nitric and sulphuric acids, but this is more cor- 
 rosive. 
 
 Brass work that is so dirty by smoke and 
 heat as not to be cleaned with oxalic acid should 
 be thoroughly washed or scrubbed with soda, or 
 
372 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 potash water, or lye. Then dip in a mixture of 
 equal parts of nitric acid, sulphuric acid and 
 water; or, if it cannot be conveniently dipped, 
 make a swab of a small piece of woolen cloth 
 upon the end of a stick, and rub the solution 
 over the dirty or smoky parts; leave the acid 
 on for a moment and then wash clean and 
 polish. 
 
 BREAD, Hot— To Cut. 
 
 If you heat your knife you can cut hot bread 
 as smoothly as cold. 
 
 BRICK OYENS — To Make. 
 
 A brick oven built in the old style, out of 
 doors, entirely separate from the dwelling- 
 house, is more desirable and more safe, so far 
 as danger from fire is concerned, than if built 
 by the side of the fireplace in the house. A 
 good brick oven for baking bread, pies and 
 cakes is worth all the ranges and cook-stoves 
 that one could store in his kitchen. In such an 
 oven everything will be baked just right, above 
 and below, through and through. After a 
 foundation has been prepared, let two courses 
 of hard brick be laid for the bottom of the 
 oven. Then build the mouth and part of the 
 sides, until it is desirable to begin to draw the 
 sides inward, when sand or mellow earth may 
 be placed on the foundation, and the surface 
 smoothed off and pressed down to the desired 
 form of the oven. Now build the brick work 
 over this form of sand. Lay two courses of 
 hard bricks over the form with the best mortar. 
 After the last bricks have been laid, the sand 
 may be removed. The bricks should be soaked 
 for several hours previous to being laid, 
 so that they will not absorb the moisture 
 of the mortar until it has set. Such an 
 oven will cost but a few dollars, and any in- 
 telligent man, though only half a mechanic, can 
 build it about as well as a mason. 
 
 BROADCLOTH— To Judge the Quality of. 
 
 To judge the quality of broadcloth, particu- 
 lar attention must be paid to the fineness of the 
 fiber and the closeness of the texture. If, on 
 passing the hand lightly in a direction contrary 
 to the nap, there be a general silkiness of feel, 
 uninterrupted by harsh roughness, these are 
 grounds for concluding the cloth is made of fine 
 wool. The texture should not only be com- 
 posed of fine threads, but it should have an 
 even consistency, produced by the operation of 
 felting, by which the fibers of the wool are so 
 perfectly incorporated that they conceal the 
 tissue of the threads and give the entire web 
 the appearance of felt, or, to use a familiar 
 comparison, a piece of cloth made of fine wool 
 and well wrought and finished should exhibit 
 no more indication of the loom than a sheet of 
 
 woven paper does of the apparatus employed 
 in its fabrication. Dealers judge of its quality 
 by an expedient which is more easily under- 
 stood by observation than description. A por- 
 tion of the cloth is taken up loosely with both 
 hands, a fold of it being then pressed strongly 
 between the thumb and forefinger of one hand, 
 a sudden pull is given with the other, and ac- 
 cording to the peculiar sharpness and vibrating 
 clearness of the sound produced by the slipping 
 or escape of the fold the merit of the cloth is 
 judged. Another way is the comparison of 
 various lines of different fabrics and of different 
 prices ; the soft, even consistency, together with 
 the flexibility of fine broadcloth, will be 
 rendered more evident on being contrasted with 
 that of an inferior cloth. 
 
 BROADCLOTH— To Remove Stains from. 
 
 Mix, with 12 drops each of alcohol and spirits 
 of turpentine, 1 oz. pipe clay, ground fine. Rub 
 the spots with a little of this mixture moistened 
 with alcohol, and let remain until dry ; then rub 
 with a woolen cloth. 
 
 BRONZE— To Clean. 
 
 Sweet oil will clean bronze; it must be well 
 rubbed with a brush into all the crevices, then 
 rubbed off thoroughly with a brush. 
 
 BRONZING IRON CASTINGS. 
 
 After having thoroughly cleaned the cast- 
 ings, immerse them in a solution of sulphate of 
 copper. The castings will then take on a coat- 
 ing of copper. Then wash thoroughly in water. 
 
 BRONZING PLASTER CASTS. 
 
 To make a good green bronze, such as is used 
 for French statuary, dissolve 1 oz. sal am- 
 moniac, 3 oz. cream tartar and 6 oz. common 
 salt in 1 pint hot water; add 2 oz. copper 
 nitrate in a pint of hot water. Mix well to- 
 gether, and apply with a brush. 
 
 BROOMS— To Preserve. 
 
 To preserve brooms, dip them for a minute 
 or two in a kettle of boiling suds once a week, 
 shake them until almost dry, and hang them up 
 or stand them with the handle down. This 
 makes them tough and pliable, and they will 
 last twice as long. A carpet wears much longer 
 if swept with a broom cared for in this manner. 
 
 BUNIONS— To Cure. 
 
 A bunion may be cured by bathing the af- 
 fected part in hot water to which a teaspoonful 
 of salt, a tablespoonful of starch and a few 
 drops of arnica have been added ; then wipe dry 
 with a soft linen towel and apply iodine with a 
 camel’ s-hair brush. Wear a loose shoe all the 
 time, or one which has the leather covering the 
 bunion cut out. Bunions are caused by undue 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 373 
 
 pressure. A good plan, if you have to be out 
 a great deal, is to have the shoemaker cut a 
 piece from your shoe where it presses upon the 
 bunion, and replace it with an invisible patch. 
 
 BUTTER, RANCID— To Sweeten. 
 
 If butter which has become rancid be washed 
 with new milk, and afterwards with water, it will 
 become as good as ever. The rancid flavor of 
 butter that has been long exposed to the air is 
 due to what the chemists call butyric acid, 
 which, being soluble in milk, accounts for that 
 fluid removing the bad taste of rancid butter. 
 The water with which the butter is afterward 
 rinsed is used to take away any of the super- 
 fluous milk which, if left on the butter, would 
 become sour. The manner of “washing” but- 
 ter or any greasy substance is to knead it in the 
 cold fluid after the fashion of kneading dough. 
 
 BUTTER, RANCID— To Restore. 
 
 Melt the butter in a water-bath with some 
 fresh burnt and coarsely powdered animal 
 charcoal (freed from dust by sifting) and 
 strain it through clean flannel. 
 
 CALCIMINING— (See also Whitewashing). 
 
 Soak over night 1 lb. of white calcimine glue 
 in sufficient water to cover; dissolve in boiling 
 water; add 20 lbs. of whiting and dilute with 
 water until the mixture is of the consistency of 
 cream. To obtain various tints add to this as 
 follows : 
 
 Lilac . — Add 1 pint of vermilion and 2 of 
 Prussian blue. 
 
 Lavender . — Mix a light blue and tint slightly 
 with vermilion. 
 
 Gray . — Raw umber and a little lampblack. 
 
 Rose. — One part red lead and 3 parts of 
 vermilion. 
 
 Buff . — One part burned sienna and 2 parts 
 spruce or Indian yellow. 
 
 Straw . — Chrome yellow with a touch of 
 Spanish brown. 
 
 Be careful, in mixing tints, to stir thoroughly, 
 and to put in the coloring gradually until you 
 have the desired shade. 
 
 CANADA THISTLES — To Destroy. 
 
 For a small quantity, put a tablespoonful of 
 salt on each stalk or stub, and the plant will 
 wilt and disappear. Or cut the plant off just 
 below the surface of the ground. Upon large 
 farms, however, either of these methods would 
 involve too much labor, and the best way is to 
 turn the plants under with a plow. A strong 
 pair of horses will turn over a sod 8 inches deep, 
 and much lower than the knife in the hand will 
 go; and if the work is thoroughly done, and no 
 balks left, the plants will stay under the inverted 
 
 soil for 3 or 4 weeks, unless in a very porous or 
 light soil, which must be plowed oftener. If 
 this is thoroughly done it is effective. 
 
 CANE-BOTTOM CHAIRS — To Clean. 
 
 Turn the chair bottom upwards, and with hot 
 water and a sponge wash the cane- work well, so 
 that it may become completely soaked. Should 
 it be very dirty you must add soap. Let it dry 
 in the open air, or in a place where there is a 
 thorough draft, and it will become as tight and 
 firm as when new, provided none of the strips 
 are broken. 
 
 CANDLE-POWER. 
 
 The candle-power of a light may be approxi- 
 mately calculated by comparing the shadow cast 
 by a rod in the light of a standard candle with 
 the shadow cast by the light to be tested. By 
 moving the latter toward or away from the rod, 
 a point will be reached at which the shadow cast 
 by both lights will be of the same intensity. 
 The intensities of the two lights are directly 
 proportional to the squares of their distances 
 from the shadows; for example, suppose the 
 light to be tested is three times the distance of 
 the candle, its illuminating power is nine times 
 as great. 
 
 CARPETS — To Brighten. 
 
 Carpets, after the dust has been beaten out, 
 may be brightened by scattering upon them 
 cornmeal mixed with salt and then sweeping it 
 off. Mix salt and meal in equal proportions. 
 Carpets should be thoroughly beaten on the 
 wrong side first and then on the right side, 
 after which spots may be removed by the use of 
 ox- gall or ammonia and water. 
 
 CARPETS AND FLOORS — To Dust. 
 
 Sprinkle tea leaves on them (or freshly cut 
 grass), then sweep carefully. Carpets should 
 not be swept frequently with a whisk brush, as 
 it wears them fast; only once a week, and the 
 other times with leaves and a hair-brush. Fine 
 carpets should be gently done with a hand- 
 brush (such as is used for cloths) on the knees. 
 Those parts of the carpet that are most soiled 
 may be at any time scrubbed with a small hand- 
 brush, when it is not considered necessary to 
 undertake a general washing of the whole; 
 always adding a little gall to the water to pre- 
 serve the colors. A little ammonia in the water 
 is also a good thing. 
 
 CARPETS — To Prevent Moth in. 
 
 Before putting down the carpet, wash the 
 floor with spirits of turpentine or benzine. This 
 must not be done with a fire in the room or with 
 any matches or lights near. 
 
374 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 CARPETS — To Extract Urease From. 
 
 Dissolve a piece of pearl-ash, of the size of a 
 pea, in \ teacupfnl of warm water. Pour some 
 of the solution on a grease spot, and continue 
 to rub it hard with a clean brush or woolen 
 cloth, until it is nearly dry, and your carpet or 
 garment will be as clean as ever. 
 
 CARPETS — To Renovate. 
 
 Any carpet that has a pile, such as Wilton or 
 Brussels, should always be swept with the pile 
 and not against it. Sweeping against the pile 
 makes the carpets rough. Bits of dampened 
 paper scattered about over the floor just before 
 sweeping will assist in taking up dust and make 
 the carpet brighter. After a carpet has become 
 a little dingy it may be considerably improved 
 by sweeping it with a broom dampened with 
 water in which a little ammonia has been poured. 
 Have the water in a basin or pail ready for use, 
 dip the broom in it and shake off the drops of 
 water. Then sweep down the carpets for three 
 or four yards and dip the broom as before. If 
 the water becomes very dirty it should be 
 changed. 
 
 An old carpet which has become soiled may 
 be cleaned and made to look almost as good as 
 new by washing it with warm water and fresh 
 beefs gall, using a pint of gall to a gallon of 
 water; or by scrubbing it with warm soapsuds. 
 In either case the carpet should be first well 
 beaten so that it is free from dust, and properly 
 laid on the floor. Scrub with ordinary scrub- 
 bing-brush with and against the grain over a 
 small space, and immediately wipe it as dry as 
 possible with rough cloths. If soapsuds be 
 used rinse quickly so that the water will not 
 soak through. Leave the windows open and do 
 not use the room for a few hours or until the 
 carpet is dry. 
 
 CARPETS— To Select. 
 
 There are many things to learn about carpets 
 and their purchase. The manufacture of them 
 is full of catches and tricks, and in the* desire 
 to make cheap goods quality and everything 
 else are sacrificed to looks. 
 
 The regular tapestry carpet is printed like 
 old-fashioned calico. It is made all in one 
 color, which is the color of the ground; it is 
 then run through presses on the same general 
 principle as any other printed article. The 
 color merely strikes through the outside of the 
 wool. The pile is held in place only by single 
 light binding thread, and a single strand of the 
 wool may be drawn out for a yard or more by 
 giving a gentle pull at one end. While this sort 
 of carpet may have its uses, it is the most un- 
 profitable thing imaginable to buy. A chair 
 drawn over it may pull the threads out, and any 
 
 roughness in the heel of the shoe is almost cer- 
 tain to do it, and ordinary use in a short time 
 works the threads all out of place. 
 
 In body Brussels every color is dyed in the 
 skein, then woven in, being thrown upon the 
 surface only where this special color is required. 
 In this class of goods the variety of colors is 
 necessarily limited, as with present machinery 
 only a certain number can be handled inde- 
 pendently of each other. Body Brussels car- 
 pets are usually designated by the number of 
 frames, which signify the number of colors used. 
 In all carpets of this kind, the wool surface is 
 thrown through the fabric, and shows to some 
 extent on the back. 
 
 Unscrupulous manufacturers often so arrange 
 their machinery that the back of the tapestry 
 carpet is stained or clouded to follow as clearly 
 as possible the colors on the surface. By this 
 means unsophisticated persons are imposed 
 upon. Of course, such goods are a most bare- 
 faced fraud, and should be treated as such. That 
 reputable dealers sometimes handle them is not 
 at all to their credit. What is known as velvet 
 carpet is merely a tapestry with the pile cut. 
 Wilton carpets have the interwoven back of the 
 body Brussels, are yam-dyed, and unquestion- 
 ably the most durable carpets made. Moquettes 
 and Axminsters are very thick, and sometimes 
 very durable, but the purchase of such carpets 
 may be said to be almost a lottery. For ordin- 
 ary use and moderate cost, body Brussels is by 
 far the best investment. 
 
 CARRIAGES— Rattling. 
 
 Do not allow your carriages to rattle like a 
 threshing-machine, but, as fast as nuts or bolts 
 get loose, fix them. Washers of sole-leather on 
 the spindles of the axletrees will stop the clatter 
 caused by too much “ play.” A piece of rubber 
 put in between the thill iron and clip will silence 
 matters there; and a little coal oil on the circle, 
 or fifth wheel, will stop squeaking. Where nuts 
 work loose, cut a thread in front of them with a 
 cold chisel, after screwing them up tight. A 
 monkey wrench should be carried, that the nuts 
 of different sizes may be attended to. To look 
 over a carriage before going out to ride in it is 
 as necessary as the sounding of wheels on a 
 railroad train. A great number of lives have 
 been lost, and thousands of dollars, in run- 
 aways caused by the sudden giving-out of some 
 part of a vehicle. 
 
 CARRIAGES— To Wash. 
 
 Particular caution should be exercised against 
 using a broom, brush, cloth, or even the hand, to 
 mb off the mud, for the grit will scratch the sur- 
 face of the varnish and mar the luster. Water 
 should be dashed on if a hose is not at hand. 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 375 
 
 Use water plentifully before applying cloth, or 
 sponge. Where the mud has been allowed 
 to dry on, wet it thoroughly; let it remain 
 until soaked up soft, then dash on water until 
 the dirt disappears. Apply the sponge care- 
 fully at first, well saturated with water. If it 
 can be avoided, mud should not be allowed to 
 dry on. Do not use hot water in winter. It 
 destroys the varnish luster. 
 
 CASE-HARDENING. 
 
 Case-hardening is a process of hardening the 
 surface of iron by converting it into steel. The 
 articles to be thus hardened are put in an iron 
 case, together with animal charcoal — that is, 
 bones, skins, etc., burned and reduced to a 
 powder. The box is coated with sand or clay, 
 and exposed from 2 to 8 hours, according to the 
 amount of iron contained, to a dull red heat. 
 The articles are then taken out of the bone-dust 
 and further hardened by being plunged into oil 
 or cold water. Sometimes they are allowed to 
 cool in the case and are afterward tempered. 
 Prussiate of potash is frequently used for 
 case-hardening iron. It is sprinkled or 
 rubbed upon the iron while at a dull red heat, 
 and this, after being put in the fire for a few 
 minutes, is taken out and tempered in water. 
 This process is a convenient one for small ar- 
 ticles which are to be subjected to much wear, 
 these being easily made of soft iron and then 
 externally hardened. 
 
 CASTINGS — Shrinkage of. 
 
 In making allowance for shrinkage in casting, 
 pattern-makers understand that different shapes 
 will shrink differently. The standard of allow- 
 ance for shrinkage in use in the best shops in 
 the country is as follows, per foot : Loam cast- 
 ings, 1-12 inch.; green sand castings, 1-10 
 inch; dry castings, 1-10 inch; brass castings, 
 3-16 inch; copper castings, 3-16 inch; bismuth 
 castings, 5-32 inch; tin castings, 1-4 inch; zinc 
 castings, 5-16 inch; lead castings, 5-16 inch. 
 
 CATERPILLARS and APHIDES. 
 
 A garden syringe or engine, with a cap on the 
 pipe full of very minute holes, will wash away 
 these disagreeable visitors very quickly. You 
 must bring the pipe close to the plant, and 
 pump hard, so as to have considerable force 
 on, and the plant, however badly infested, 
 will soon be cleared, without receiving any in- 
 jury. Afterwards rake the earth under the 
 trees, and kill the insects that have been dis- 
 lodged, or many will recover and climb up the 
 stems of the plants. Aphides may also be 
 cleared by means of tobacco smoke, but after 
 this has been applied the plant should be well 
 syringed. 
 
 CELERY. 
 
 Don’t throw away the green leaves of celery. 
 Wash the perfect ones and dry on a plate in a 
 warming-oven or on the back of your stove, 
 turning frequently; then keep in a tightly- 
 covered tin box, and when celery is out of season 
 they will prove a great addition to soups, stews 
 and dressings. 
 
 CELLARS — To Disinfect. 
 
 A damp, musty cellar may be sweetened by 
 sprinkling upon the floor pulverized copperas, 
 chloride of lime, or even common lime. The 
 most effective means to disinfect decaying vege- 
 table matter is chloride of lime in solution. One 
 pound may be dissolved in two gallons of water. 
 Plaster of Paris has also been found an excellent 
 absorbent of noxious odors. If used one part 
 with three parts of charcoal it will be found still 
 better. 
 
 A good agency for keeping the air of the 
 cellar sweet and wholesome is whitewash made 
 of good white lime and water only. The 
 addition of glue or size is only a damage by 
 furnishing organic matter to speedily putrefy. 
 The use of lime in whitewash is not simply to 
 give a white color, but it greatly promotes the 
 complete oxidation of effluvia in the cellar air. 
 Any vapors that contain combined nitrogen in 
 the unoxidized form contribute powerfully to 
 the development of disease germs. 
 
 CELLULOID. 
 
 Most celluloid is made in France, and this is 
 the process of manufacture : A roll of paper is 
 slowly unwound, and at the same time is sat- 
 urated with a mixture of 5 parts of sulphuric 
 acid, which falls upon the paper in a fine spray. 
 This changes the cellulose of the paper into 
 pyroxyline (gun cotton). The excess of the 
 acid having been expelled by pressure, the paper 
 is washed with plenty of water until all traces 
 of acid have been removed. It is then reduced 
 to a pulp and passes on to the bleaching 
 trough. It is this gun cotton which gives it 
 its explosive nature. Most of the water having 
 been got rid of by means of a strainer, the pulp 
 is mixed with from 20 to 40 per cent, of its 
 weight of camphor, and the mixture thoroughly 
 triturated under mill-stones. The necessary 
 coloring having been added in the form of 
 powder, a second mixture and grinding follows. 
 This pulp is spread out in thin slabs, which are 
 squeezed in a hydraulic press until they are as 
 dry as chips. Then they are rolled in heated 
 rollers and come out in elastic sheets. They 
 are from that point worked up into every con- 
 ceivable form. You can get celluloid collars, 
 cuffs, hairpins, shirt fronts, cravats, penholders, 
 brushes and combs, inkstands, knife-handles, 
 
376 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 jewelry and everything else almost that you 
 can imagine. 
 
 CEMENTS— For All Purposes. 
 
 Hints for Cementing. — First, properly pre- 
 pare the cement. If to be fused for use, warm 
 the article to be repaired. When broken parts 
 are closely brought together, there is but very 
 little space for cement, and that very little is 
 much better than more, for the molecules bind 
 the two broken parts together, but if the two 
 parts are separated a little, the space is filled 
 by a sheet of cement, which is not a hard sub- 
 stance of itself, and this soft line gives way. 
 Third, have the parts clean — perfectly clean, 
 when the cement is applied. Fourth, pressure 
 upon the two parts is of the utmost importance, 
 for the complete exclusion of air. 
 
 Cement for Glass. — Boil isinglass in water 
 to a consistency of cream, and add a little 
 alcohol. Warm the cement before using, but 
 do not heat the glass. 
 
 Diamond Cement. — Soak isinglass in water 
 till it is soft; then dissolve it in the smallest 
 possible quantity of proof spirits, by the aid of 
 a gentle heat; in 2 ounces of this mixture dis- 
 solve 10 grains of ammoniacum, and while still 
 liquid add \ dram of mastic, dissolved in 3 
 drams of rectified spirits ; stir well together, and 
 put into small bottles for sale. Directions: 
 Liquefy the cement by plunging the bottle in 
 hot water, and use it directly. The cement 
 improves the oftener the bottle is thus warmed ; 
 it resists the action of water and moisture 
 perfectly. 
 
 Heat- and Moisture-Proof Cement. — Pure 
 white lead, or zinc-white, ground in oil and used 
 very thick, is an excellent cement for mending 
 broken crockery ware; but it takes a very long 
 time to harden. It is well to put the mended 
 object in some store-room, and not to look after 
 it for several weeks, or even months. It will 
 then be found so firmly united that, if ever 
 again broken, it will not part on the line of the 
 former fracture. 
 
 Glycerine Cement. — A cement said to be 
 capable of use where resistance to the action of 
 both water and heat is required is composed by 
 mixing ordinary glycerine with dry litharge, so 
 as to constitute a tough paste. 
 
 Pitch Cement. — To make a splendid cement 
 that will hold together with a wonderful tenacity 
 wood, stone, iron, ivory, leather, porcelain, silk, 
 woolen or cotton, take 2 parts (by weight) of 
 pitch and 1 part of gutta percha, and melt 
 together in an iron vessel. 
 
 Cementing Paper to Metals. — A French glue 
 for making paper adhere to metals is made by 
 dissolving 12 parts of gum tragacanth and 48 
 parts of acacia gum in 200 parts of water. 
 After filtering add 1 part of thymol suspended 
 in 48 parts of glycerine, and then add to the 
 solution sufficient water to make 400 parts. 
 This will keep a long time and can be used for 
 metals, glass or wood. 
 
 Cement to Mend China. — Take a thick 
 solution of gum arabic, and stir into it plaster 
 of Paris, until the mixture is of proper consist- 
 ency. Apply it with a brush to the fractured 
 edges of the chinaware, and stick them together. 
 In a few days it will be impossible to break the 
 article in the same place. 
 
 Turkish Cement for Jewelry. — The jewelers 
 in Turkey ornament watch cases and other 
 trinkets with gems, by gluing them on with the 
 following cement: Isinglass, soaked in water till 
 it swells up and becomes soft, is dissolved in 
 French brandy or rum, so as to form a strong 
 glue ; two small bits of gum galbanum, or gum 
 ammoniacum, are dissolved in 2 oz. of this by 
 trituration, and 5 or 6 bits of mastic as big as 
 peas, being dissolved in as much alcohol as will 
 render them fluid, are to be mixed with this by 
 means of a gentle heat. 
 
 Tin Box Cement. — To fix labels to tin boxes 
 either of the following will answer: 1. Soften 
 good glue in water, then boil it in strong vinegar, 
 and thicken the liquid, while boiling, with fine 
 wheat flour, so that a paste results. 2. Starch 
 paste, with which a little Venice turpentine has 
 been incorporated while warm. 
 
 Acid-Proof Cement. — A cement that is acid- 
 proof is made with a concentrated solution of 
 silicate of soda, formed into a paste with pow- 
 dered glass. This simple mixture is said to be 
 invaluable in the operations of the laboratory 
 where a luting is required to resist the action of 
 acid fumes. 
 
 Elastic Cement. — Ordinary collodion is made 
 by mixing 8 parts of gun cotton with 125 parts 
 of ether and 8 parts of alcohol. When used as 
 a cement it becomes very hard, cracks easily 
 and peels off. It may be rendered elastic by 
 the addition of 4 parts of Venetian turpentine 
 and 2 parts of castor-oil. For surgical pur- 
 poses, where perfectly close-fitting plaster is 
 wanted, it has been found that the addition of 
 some glycerine to the ordinary collodion, in 
 which it is dissolved to a small extent, makes a 
 varnish which adheres strongly to the skin, 
 does not crack, and, on account of its elasticity, 
 does not crease the skin. 
 
USEFUL RECIPES AND TRADE SECREIS 
 
 377 
 
 Architectural Cement. — Take equal parts of 
 paper paste and size, and finely powdered plas- 
 ter of Paris, to make it of a proper consistency. 
 Must be used as soon as mixed. This can be 
 used in making architectural statues, columns, 
 busts, etc. It receives a good polish, is very 
 light, but will not stand the weather. 
 
 Armenian Cement ( Keller's ). — Soak ^ oz. 
 of isinglass in 4 oz. of water for 24 hours; 
 evaporate it in a water bath to 2 oz., then, after 
 adding 2 oz. of rectified spirits, strain it through 
 a linen cloth, and while warm mix it with \ oz. 
 of gum mastic dissolved in 2 oz. of rectified 
 spirits ; add 1 dram of powdered gum ammoniac ; 
 triturate them rapidly, to avoid evaporation of 
 spirits, until thoroughly incorporated. 
 
 Liquid Cement. — Out gum shellac in 70 per 
 cent, alcohol. Apply to the broken dish with a 
 feather, and hold it in a spirit lamp as long as 
 the cement will simmer; then join together 
 evenly, and when cold the dish will break in 
 another place first. 
 
 Cement for Mohogany. — Add as much yellow 
 ochre as is needed to give the right color to 4 
 parts of beeswax or shellac melted with 1 part 
 of Indian red. This can be used for stopping 
 holes and seams in mahogany furniture. 
 
 Cement for Cutlery. — 1. Melt together 1 lb. 
 of colophony and 8 oz. of sulphur, and either 
 keep in bars or reduce to a powder. Mix 1 part 
 of the powder with J part of iron filings, fine 
 sand, or brick-dust, and fill the cavity of the 
 handle with the mixture. Heat the stem of 
 the knife or fork and insert into the cavity, and 
 when cold it will be as strong as when new. 
 
 2. Melt together 4 lbs. of black resin, 1 lb. of 
 beeswax, and add 1 lb. of finely powdered and 
 well-dried brick-dust. 
 
 Cement for Earthenware. — Melt shellac and 
 run it into small sticks the size of a quill. 
 Heat the edges to be joined hot enough to soften 
 the cement, smear them over and hold tightly 
 together until cold. 
 
 Rubber Cement. — A cement made by dissolv- 
 ing rubber cut fine in benzine may be used to 
 mend rubber boots and shoes. This cement will 
 firmly fasten on the rubber patch. Put the pieces 
 of rubber in a wide- mouthed bottle and fill it 
 about half full of the purest benzine ; the rubber 
 will swell up almost immediately, and if well 
 shaken will, in a few days, assume the consist- 
 ency of honey. If the rubber does not dissolve, 
 add more benzine. If, when dissolved, the 
 cement is too thin, add more gum. A piece of 
 rubber 1 inch in diameter will make a pint of 
 cement. This dries in a few minutes and is 
 very useful in uniting pieces of leather, as it is 
 both elastic and durable. 
 
 Cement for Cloth. - -To fasten cloth to the 
 top of tables, desks, etc. : Make a mixture of 2^ 
 
 lbs. wheat flour, 2 tablespoonfuls powdered resin, 
 and 2 tablespoonfuls powdered alum. Rub the 
 mixture in a suitable vessel, with water, to a uni- 
 form, smooth paste ; transfer this to a small kettle 
 over a fire, and stir until the paste is perfectly 
 homogeneous without lumps. As soon as the 
 mass has become so stiff that the spoon will re- 
 main upright in it, transfer it to another vessel 
 and cover it up so that no skin may form on its 
 surface. This cement is applied in a very thin 
 layer to the surface of the table; the cloth, or 
 leather, is then laid and pressed upon it, and 
 smoothed with a roller. The ends are cut off 
 after drying. 
 
 Cement for Leather and Cloth. — An adhesive 
 material for uniting the parts of boots and shoes, 
 and for the seams of articles of clothing, may be 
 made thus: Take 1 lb. gutta percha, 4 oz. 
 
 India rubber, 2 oz. pitch, 1 oz. shellac, 2 oz. oil. 
 The ingredients are to be melted together, and 
 used hot. 
 
 Heat-Proof Leather Cement. — This will stand 
 both heat and alcohol: Take the best kind of 
 
 glue, pour on an equal quantity of water, and 
 let it soak over night; next morning melt it over 
 a gentle heat, and add fine Paris white, or white 
 lead. Mix well, and add a little acetic acid, car- 
 bolic acid, oil of cloves, or any other ethereal oil, 
 to prevent putrefaction. This cement is well 
 adapted for flexible objects. It will not with- 
 stand boiling water well, however, as this softens 
 the glue. 
 
 Cement for Belting. — A cement for leather 
 belting: Common glue and isinglass, equal 
 parts, soaked for 10 hours in just enough water 
 to cover them; bring gradually to a boiling heat, 
 and add pure tannin until the whole becomes 
 ropy or appears like the white of eggs. Buff 
 off the surfaces to be joined, apply this cement, 
 and clamp firmly. 
 
 Cement for Marble. — Sift plaster of Paris 
 through muslin, and mix it with shellac dissolved 
 in alcohol or naphtha. As soon as mixed, apply 
 quickly and squeeze out as much of the com- 
 position as possible, wiping off that which 
 squeezes out before it sets. The cement will 
 hold better if the parts to be joined are rough- 
 ened by a pointed tool before cementing. This 
 can be done without breaking off the edges of 
 the fractured parts. Plaster of Paris used with 
 white of egg also makes a good cement, but it 
 must be used with expedition. 
 
 Cement for Iron. — Since the late discoveries 
 of welding by electricity, the new process has 
 been generally preferred to soldering or cement- 
 
378 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 ing. A cement, however, that can be readily 
 used for mending broken tools, and that will 
 resist the blow of a sledge-hammer, is made thus : 
 Take equal parts of sulphur and white lead, with 
 about a sixth of borax; incorporate the three 
 thoroughly. When about to apply it, wet it with 
 strong sulphuric acid, place a thin layer of it 
 between the two pieces of iron and press them 
 together. In 5 days it will be dry. * 
 
 Fire-Proof Iron Cement. — A cement for fill- 
 ing up cracks and holes in stoves is finely 
 pulverized binoxide of magnesia, mixed with a 
 strong solution of silicate of soda (water clay), 
 so it forms a thick paste; fill the cracks and 
 heat the stove slowly. 
 
 Cement for Stoves. — Wood ashes and common 
 salt, wet with water, will stop the crack of a stove. 
 
 Cement for Steam-Pipe Joints. — White lead 
 ground in oil, a sufficient quantity. Add dry red 
 lead enough to make a stiff putty. Put the mass 
 in a mortar or on a block of iron or smooth stone, 
 and pound it till it becomes soft ; continue to add 
 red lead and pound until the mass will no longer 
 become soft by pounding, nor stick to the fingers. 
 At this time it should be of sufficient tenacity to 
 stretch out 3 or 4 inches when pulled, without 
 parting. The more protracted the pounding, 
 the finer and more tenacious the cement be- 
 comes. Interpose the putty between the flanges 
 of the steam-pipe joints, taking care to put a 
 thin grommet of packing or wicking around 
 the diameter of the bore, to keep the cement 
 from squeezing through when the flanges are 
 screwed together. It is indestructible by steam 
 or water, and makes one of the best joints known 
 to the engineer. 
 
 Roof Cement. — Four parts of coal tar, 1 of 
 air-slaked stone or shell lime and 1 of hydraulic 
 cement or water- lime. The cost of materials is 
 only about 3 or 4 cents per gallon. Pour the 
 tar into an iron pot over a slow fire, and, when 
 moderately hot, sift in the lime and the cement. 
 Stir and mix well ; apply it warm. A second coat 
 will be well, to make sure of the covering of all 
 the leaky cracks and to increase its durability. 
 To improve the color and utility, sift on a coat of 
 dry sand, white or yellow, soon, or about as fast 
 as it is put on, as it soon becomes hard. 
 
 Cement for Iron and Stone. — Take equal 
 parts of infusorial salica (which is imported from 
 Germany) and oxide of lead, and mix together. 
 Then add 34 part of freshly slaked lime and 
 make the whole into a paste with boiled linseed 
 oil. This forms a cement of extraordinary power, 
 and is very useful in such work as fixing iron in 
 stone. It is said not to expand in setting, so that 
 there is no danger of splitting the stone. 
 
 For Mending Stone , Etc. — Mix in fine dry 
 powder 29 parts of well washed and sifted sand, 
 2 of litharge, and 1 of freshly burned and slaked 
 quicklime. This is suitable for filling up cracks, 
 etc. It sets in a few hours, and has the appear- 
 ance of light stone. 
 
 Red Cement. — The red cement for uniting 
 glass to metals is made by melting 5 parts of 
 black resin and 1 part of yellow wax; when 
 entirely melted, stir in gradually 1 part of red 
 ochre, or Venetian red, in fine powder, and 
 previously well dried. This cement should be 
 melted before it is used, and it adheres better if 
 the objects to which it is applied are warmed. 
 
 Hydraulic Cement — Hydraulic cements are 
 those which set or become hard under water. 
 Common lime does not possess this property, 
 but limestone containing 8 to 25 per cent, of 
 alumina, magnesia and silica yields a lime when 
 burned that does not slake when moistened with 
 water, but forms a mortar with it. This does not 
 become solid in the air, but hardens with great 
 rapidity under water, becoming more and more 
 insoluble the longer it is immersed. This cement 
 is prepared by burning the stone, breaking it in 
 a crush-mill, and then pulverizing it between 
 millstones. When it is to be used it is made 
 into a paste with water; no definite rules as 
 to proportion can be given, the best plan being 
 to add just such a quantity as to form_a paste 
 readily manipulated with a trowel. If it is to 
 be used for filling in walls, it is necessary to 
 make it thinner. Artificial hydraulic cements 
 are sometimes made by mixing, sand with 
 caustic lime. 
 
 CHANDELIERS— To Renew. 
 
 Apply a mixture of bronze powder and copal 
 varnish. The druggist of whom they are pur- 
 chased will tell you in what proportion they 
 should be mixed. 
 
 CHARCOAL TOOTH PASTE. 
 
 Chlorate of potash, \ dram ; mint water, 1 oz. 
 Dissolve, and add powdered charcoal, 2 oz.; 
 honey, 1 oz. 
 
 CHEESE— To Test. 
 
 Prof. Vaughan says: “I think I can posi- 
 
 tively state that any cheese which will instan- 
 taneously and intensely redden blue litmus 
 paper should not be eaten. This is the test of 
 ‘ sick cheese.’ Blue litmus paper is very cheaply 
 and easily obtained, aDd makes a very ready 
 test for a cheese which is probably called ‘sick’ 
 because it has undergone some change in the 
 direction of decomposition, developing un- 
 wholesome acids as well as other relics of 
 decay.” 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 379 
 
 CHEWING-GUM. 
 
 Take 2 oz. prepared balsam of tolu — which 
 is made of 4 oz. tolu, 16 oz. white resin, and 
 li oz. sheep’s suet — 1 oz. white sugar, and 3 
 oz. oatmeal. After softening the gum in a 
 water-bath, mix in the ingredients, and make it 
 into sticks by rolling in finely powdered sugar 
 or flour. 
 
 CHIMNEYS— To Stop Leaks Around. 
 
 A durable and cheap plan is to go to a painter 
 and get his “ paint skins” ( skins that form on 
 paint left standing for some time), with as much 
 linseed oil, and boil them together; while hot, 
 thicken, to a proper consistency, with clean 
 sand, and apply at once. 
 
 CHINA— To Mend. 
 
 Make a light paste of the white of an egg and 
 flour. Clean the broken edges from dust, spread 
 them with the paste, and hold the parts together 
 while wet, wiping off all that oozes out. It 
 must be held or fastened in position until dry. 
 A perfectly colorless cement is made by dissolv- 
 ing i oz. of gum arabic in a wineglassful of 
 boiling water, and adding plaster of Paris to 
 form a thick paste. Use at once, applying •with 
 a thick brush. 
 
 CIDER— To Keep Sweet. 
 
 Put into the barrel \ oz, of bisulphate of lime, 
 or before the cider works put in 1 pint of fresh 
 mustard seed, tied up in a coarse muslin bag. 
 
 CIDER— To Keep Sweet for Years, 
 
 The process is very simple. All the early 
 fruit should be made into vinegar. When the 
 weather is sufficiently cool, say by the first or 
 middle of October, make the cider of sound but 
 mellow apples; put the cider in sweet liquor 
 barrels, with a \-\n. tap-hole in the head of the 
 barrel, about 1J inches from the chime, and in 
 a straight line from the bung-hole. Then place 
 the cider in a cool, dry cellar. After it is worked 
 sufficiently, which will probably be in a week 
 or less, draw it off carefully, so as to not dis- 
 turb the sediment at the bottom, in perfectly 
 clean barrels, and place back upon the skids as 
 before. If the temperature of the cellar is suf- 
 ficiently cool, it may not require drawing again 
 in a month, or longer. Then repeat the pro- 
 cess, and after a few days bung up the barrels. 
 Then about the latter part of March draw again, 
 when, if properly managed before, there will be 
 but a very little sediment. Pill the barrels full, 
 bung up tight, and cider can be kept sweet and 
 good for two years if thus treated. 
 
 CIDER without Apples. 
 
 Five gallons of hot water, 30 lbs. brown sugar, 
 \ lb. tartaric acid, 25 gallons cold water, 3 pints 
 
 of hop or brewer’s yeast worked into a paste 
 with \ lb. of flour and one pint of water. Put 
 all into a barrel, which it will fill, and let it work 
 24 hours, the yeast running out all the time at 
 the bung, by putting in a little water occasion- 
 ally to keep it full. Then bottle, putting a 
 couple of broken raisins to each bottle, and 
 you will have cider that will equal champagne 
 in flavor. 
 
 CLINKERS 
 
 May be removed from stoves or fire-brick by 
 putting about half a peck of oyster shells on 
 top of a hot fire. 
 
 CLOCK MOYEMENTS— To Clean. 
 
 Put them for from 10 to 30 minutes in a bath 
 made of a quart of water and a teaspoonful of 
 liquid ammonia or alkali, into which has been 
 grated 5 grains of soap. Remove the articles, 
 wipe them dry and polish with a brush and pol- 
 ishing powder. 
 
 CLOTH— To Clean. 
 
 Moisten a sponge with pure water, press it in 
 a very clean towel till it becomes nearly dry; 
 then sponge the cloth, one place after the other; 
 all the dust will enter into the sponge; wash the 
 sponge afterwards in water. This method of 
 cleaning wears out the clothes less than brush- 
 ing. Many spots also disappear with pure 
 water. 
 
 CLOTH — Renovation of. 
 
 The article undergoes the process of scour- 
 ing, and, after being well rinsed and drained, it 
 is put on a board and the threadbare parts 
 rubbed with a half- worn hatter’s card, filled 
 with flocks, or with a teazle or a prickly thistle, 
 until a nap is raised. It is next hung up to 
 dry, the nap laid the right way with a hard 
 brush, and finished as before. When the cloth 
 is much faded, it is usual to give it a dip, as it 
 is called, or to pass it through a dye-bath, to 
 freshen up the color. 
 
 CLOTH — To Revive Color of Black. 
 
 If a coat, clean it well, then boil from 2 to 4 
 ounces of logwood in your copper or boiler for 
 \ hour; dip your coat in warm water, and 
 squeeze it as dry as you can; then put it into 
 the copper and boil it for 1 hour. Take it out, 
 and add a piece of green copperas, about the 
 size of a horse-bean; boil it another ^ hour, 
 then draw it, and hang it in the air for an hour 
 or two ; take it down, rinse it in 2 or 3 cold waters ; 
 dry it, and let it be well brushed with a soft 
 brush, over which a drop or two of the oil of 
 olives has been rubbed ; then stroke your coat 
 regularly over. 
 
380 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 CLOTHING — To Make Watertight. 
 
 Immerse the cloth in a mixture of solutions 
 of acetate of lead and sulphate of alumina. The 
 salts will decompose, and when the cloth is 
 dried, basic acetate of alumina adheres to the 
 fiber, and thus protects it from moisture. 
 
 COCKROACHES — To Exterminate. 
 
 1. Spread molasses lightly over pieces of 
 board, cover with borax, and place the boards 
 where the roaches congregate. 
 
 2. Cut up green cucumbers and place them 
 at night where the vermin come. Place fresh 
 ones next morning, and three or four applica- 
 tions will do the work. 
 
 3. A teacupful of well bruised plaster of Paris 
 mixed with double the quantity of oatmeal, to 
 which a little sugar may be added, although 
 this last-named ingredient is not essential. 
 Strew it on the floor, or into the chinks where 
 they frequent. 
 
 COINS — To Clean. 
 
 Silver coins may be cleaned with almost any 
 of the silver powders in the market. Copper, 
 bronze and nickel coins may be cleaned with a 
 weak solution of vinegar. Put the coins for 10 
 minutes in the solution, let them dry, and then 
 rub them with a piece of dry chamois skin. 
 
 COINS — To Develop Inscription on. 
 
 In almost all cases gradually heating the 
 coins will cause the inscription to appear. 
 
 COLOGNE —Home-Made. 
 
 Into a quart of best spirits of wine put 10 
 drops of oil cassia, ^ dram oil of rosemary 
 and 3 drams each of the oil of lavender, lemon 
 and bergamot. Shake well, and let the bottle 
 stand for several days before the gradual and 
 cautious addition of 2 oz. of rose-water; shake 
 thoroughly, and let it stand for a week. If the 
 mixture is not clear by that time, put a little 
 cotton-wool in the mouth of a clean funnel and 
 strain the scent through it. 
 
 COLORED FIRES. 
 
 Red — Nitrate of strontia 4 parts, chlorate of 
 potash 1 part, shellac 1 part. White — Chlorate 
 of potash 12 parts, nitre 4 parts, sugar 4 parts, 
 stearine 1 part, carbonate of barytes 1 part. 
 Green — Chlorate of potash 2 parts, nitrate of ba- 
 rytes 1 part, sugar 1 part. Yellow — Chlorate of 
 potash 6 parts, nitre 6 parts, oxolate of soda 5 
 parts, shellac 3 parts. The nitrate of strontia must 
 be melted before use, so as to drive off the wa- 
 ter of crystallization. The chlorate of potash 
 should be pounded separately, for if struck 
 when mixed with sulphur it explodes violently. 
 Neither must the chlorate of potash and the 
 other ingredients be rubbed together in a 
 
 mortar, otherwise they will explode. These 
 colored fires should not be prepared before they 
 are required for use, as they are very apt to 
 ignite spontaneously. By “parts,” we mean 
 parts by weight, not by measure. 
 
 COMPASS— To Tell the Points of the. 
 
 Hold your watch in such a position that the 
 hour hand is pointed in the direction of the 
 sun. Then the point midway between the posi- 
 tion of the hour hand and XII will be due 
 south. If, for instance, the hour hand points 
 to Y, due south will be between II and III, or 
 half way between XII and V. 
 
 COPYING PAD. 
 
 Put 1 oz. glue to soak in cold water until 
 pliable and soft. Drain off the surplus water 
 and place the dish in another dish containing 
 hot water. When the glue is thoroughly 
 melted, add 6 oz. glycerine, which has been 
 previously heated, and mix the two, adding a 
 few drops of carbolic acid to prevent molding. 
 Pour out this mixture into a shallow pan (9x12 
 inches) and set away to cool, taking care that 
 the surface is free from blisters. After stand- 
 ing 12 hours it is ready for use. To use, write 
 on a sheet of paper what you wish to duplicate 
 with a sharp steel pen and strong aniline ink. 
 When dry, lay the paper face down on the pad, 
 pressing it lightly, and allow it to remain for a 
 moment. On removing the paper, an impres- 
 sion will be found on the face of the pad, and if 
 another paper is placed upon it, it will receive 
 a similar impression. When enough impres- 
 sions have been taken, the face of the pad 
 should be immediately washed with a sponge 
 and cold water until the ink impression is 
 wholly removed. If the surface of the pad be- 
 comes dry, wipe it with a moist sponge, and, if 
 uneven, melt over a slow fire. 
 
 COPYING PAPER — Magic. 
 
 To make copying paper, mix lampblack, 
 Venetian red, Prussian blue or chrome green 
 with cold lard, according to the color you de- 
 sire. Apply the mixture, which should be of 
 the consistence of thick paste, to the paper with 
 a rag. Then rub the paper with a flannel rag 
 till the color ceases to come off. By alternat- 
 ing these papers with writing-paper and using 
 a solid pen, several copies of a letter can be pro- 
 duced at once. 
 
 COPYING PENCILS— To Make. 
 
 Make a thick paste of graphite, finely pulver- 
 ized kaslin, and a very concentrated solution of 
 aniline blue, soluble in water. Press this mix- 
 ture into cylinders of proper size, and let them 
 dry, when they will be ready for use. You may 
 substitute gum arabic for the kaslin. 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 381 
 
 CORK — To Remove from the Inside of a 
 Bottle. 
 
 If, in drawing a cork, it breaks, and the lower 
 part falls down into the liquid, tie a long loop 
 in a bit of twine or small cord, and put it in, 
 holding the bottle so as to bring the piece of 
 cork near to the lower part of the neck. Catch 
 it in the loop, so as to hold it stationary. You 
 can then easily extract it with a corkscrew. 
 
 CORKSCREW— Substitute for. 
 
 Insert in the cork a common screw, to which 
 is attached a string to pull the cork. Or you 
 may stick two steel forks into the cork on op- 
 posite sides, a little distance from the edge, run 
 the blade of a knife through the two, and give 
 a little twist, which will generally bring out the 
 cork. 
 
 CORN REMEDIES. 
 
 1. Tincture of iodine, 4 drams; iodide of iron, 
 12 grains; chloride of antimony, 4 drams. Mix, 
 and apply with a camel-hair pencil after paring 
 the corn. It is said to cure them in three ap- 
 plications. 
 
 2. Soak a piece of copper in strong vinegar 
 for 24 hours. Pour the liquid off, and bottle. 
 Apply frequently, till the corn is removed. 
 
 3. Supercarbonate of soda, 1 oz., finely pul- 
 verized and mixed with \ oz. lard. Apply on a 
 linen rag every night until cured. 
 
 Corns between the Toes. — These are gener- 
 ally more painful than any others, and are fre- 
 quently situated as to be almost inaccessible to 
 the usual remedies. Wetting them several 
 times a day with hartshorn will, in most cases, 
 cure them. 
 
 COTTAGES— Cheap Wash for. 
 
 For outside of wooden cottages, fences, etc. : 
 Take a clean barrel, put in it \ bushel fresh 
 quicklime, and slake it by pouring over it boil- 
 ing water sufficient to cover it 4 or 5 inches 
 deep, and stirring till slaked. When quite 
 slaked, dissolve in water, and add 2 lbs. sul- 
 phate of zinc (white vitriol), which, in a few 
 weeks, will cause the whitewash to harden on 
 the wood. Add sufficient water to make a thick 
 whitewash — this is white. To make a pleasing 
 cream color , add 4 lbs. yellow ochre. For 
 fawn color, 4 lbs. umber, 1 lb. Indian red and 
 \ lb. lampblack; first dissolve the lampblack in 
 alcohol. For gray or stone color , 1 lb. umber 
 and 2 lbs. lampblack. This is very durable, as 
 the zinc sets and hardens the wash. 
 
 COUGH SYRUP. 
 
 Put 1 quart hoarhound to 1 quart water, and 
 boil it down to a pint; add 2 or 3 sticks of 
 licorice and a tablespoonful of essence of lemon. 
 
 Take a tablespoonful of the syrup three times 
 a day, or as often as the cough may be trouble- 
 some. The above recipe has been sold for 
 $100. Several firms are making much money 
 by its manufacture. 
 
 COURT-PLASTER. 
 
 Court-plaster is made by repeatedly brushing 
 over stretched sarcenet with a solution of 1 part 
 isinglass in 8 parts of water, mixed with 8 parts 
 of proof spirits, and finishing with a coat of 
 tincture of benzoin or balsam of Peru. 
 
 CRAYON DRAWINGS— To Fix. 
 
 The best method is to dissolve strong isinglass 
 in water, and brush it over the paper before 
 commencing the drawing. Allow it to dry, 
 when the surface is in good condition for mak- 
 ing the drawing. When done, the paper should 
 be held horizontally over steam. This will melt 
 the size, which absorbs the charcoal or crayon. 
 When allowed again to dry, the drawing has be- 
 come fixed. 
 
 CREMATION. 
 
 The Siemens furnace, which has been adopted 
 by the advocates of this mode of disposing of 
 the dead in Germany, England and elsewhere, 
 is probably the best known. The body is placed 
 in an oblong brick or iron-cased chamber, under- 
 neath which is a furnace. The air of the cham- 
 ber is raised to a very high temperature before 
 the body is put in, and a stream of heated 
 hydro-carbon from a gasometer is then ad- 
 mitted, which, on contact with the intensely 
 heated air within, immediately bursts into 
 flame. The chamber is, oE course, so constructed 
 as neither to admit draughts of air from without 
 nor to permit the escape of gases from within. 
 The noxious gases which are evolved in the be- 
 ginning of the combustion process are passed 
 through a flue into a second furnace^ where 
 they are entirely consumed. By this process 
 a body weighing 144 pounds can be reduced in 
 about 50 minutes to not more than 4 pounds of 
 lime-dust. Not more than 200 pounds of fuel 
 are required. The cost of constructing one of 
 these furnaces is probably about $2,000. 
 
 CURCULIO — To Get Rid of. 
 
 Make a solution of gas-tar and water so strong 
 that after standing a few days it will be dark- 
 colored and as pungent as creosote. When the 
 curculio first appears, drench the trees thor- 
 oughly with the solution, using a small hand 
 forcing-pump, and repeat it every three days 
 for two weeks. Destroy all the fruit as it falls, 
 as a preventive measure, which may be done by 
 giving your fowls possession of the orchard. 
 
382 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 CUT GLASS— To Clean. 
 
 Wash in warm water and let dry thoroughly ; 
 then polish with a soft brush and prepared chalk. 
 
 DAMPNESS— To Absorb. 
 
 For a damp closet or cupboard, which is liable 
 to cause mildew, place in it a saucerful of quick- 
 lime. This will not only absorb all apparent 
 dampness, but sweeten and disinfect the place. 
 Renew the lime once a fortnight, or as often as 
 it becomes slaked. Auother good way is to 
 put common coarse salt in the saucer, which 
 will have the same effect. 
 
 DEER SKINS— To Dress. 
 
 Take 8 qts. of rain water and put into it 1 pt. 
 of soft soap. Warm the liquid and put the skin 
 in while warm. Punch the hide or work it with 
 a soft stick; let it lie in the liquid a day, and 
 then take it out and roll it between two logs or 
 pass it through a wringing-machine. Stretch 
 it out to dry either in the sun or by a hot fire, 
 and when dry oil it with any oil that you have; 
 good fresh butter, however, is better than any- 
 thing else for the purpose. Repeat the opera- 
 tion, and when the skin is dry a second time, 
 rub it with ochre to give it a fine yellow color. 
 
 DISINFECTANTS. 
 
 Copperas dissolved in water, \ lb. to a gallon, 
 and poured into sinks and water drains occasion- 
 ally, will keep such places sweet and wholesome. 
 A little chloride of lime, say 1 lb. to a gallon of 
 water, will have the same effect, and either of 
 these costs but a trifle. 
 
 A preparation may be made at home which 
 will answer about as well as the chloride of lime. 
 Dissolve a bushel of salt in a barrel of water, 
 and with the salt water slake a barrel of lime, 
 which should be made wet enough to form a thin 
 paste or wash. 
 
 A little charcoal mixed with clear water 
 thrown into a sink will disinfect and deodor- 
 ize it. Chloride of lime and carbolic acid, con- 
 siderably diluted, if applied in a liquid form, 
 are good disinfectants, and carbolic powder is 
 both useful and effective. The air of a bedroom 
 may be pleasantly sweetened by throwing some 
 ground coffee on a fire shovel previously heated. 
 
 “ When plumbers discover a material for pipes 
 which will not become coated with slime from 
 water or sewage, then disinfection will be un- 
 necessary, but not till then. The best plumbing 
 known requires regular flushing and cleansiDg, 
 and the best plumbers instruct their clients to 
 use disinfectants weekly at least. All the pow- 
 erful and really useful disinfectants corrode 
 metal and stain crockery more or less. Cop- 
 peras is the best for household use, 1 lb. dis- 
 solved in 12 qts. of boiling water and used hot, 
 
 being more effective than cold. The valve should 
 be open when it is poured down closets, so that 
 it need not settle in the pan, which should be 
 washed daily with a long-handled dish mop 
 kept for the purpose, and scalding strong suds, 
 when it will need no further disinfection. A 
 large funnel should be set in the pipe of sta- 
 tionary wash-bowls, which, by the way, are 
 unfit for human habitations, and unknown in 
 the best modern houses. When the fine Astor 
 mansion was built the owners positively forbade 
 a single stationary bowl in the dressing-rooms, 
 an example which has since been followed in 
 other high-class houses. With the funnel the 
 pipes can be flushed with copperas without 
 staining the bowls. Concentrated lye is only 
 useful in the interest of plumbers, as it will eat 
 out the pipes in a very short time if faithfully 
 applied. No grease or greasy water should ever 
 be allowed in a sink. Lye or soap enough to 
 change the grease should be added before the 
 water is poured away, when flushing the pipe 
 daily with boiling water will keep it clean. A 
 quart of copperas water poured in a closet daily, 
 with a teaspoonful of germicide, will keep it in 
 safe and acceptable condition, provided the closet 
 is ventilated. An unventilated closet or bath 
 without a window or skylight opening to the 
 outer air is a dangerous indecency .” — Shirley 
 Dare . 
 
 DOGS— Training and Care of. 
 
 Growing young dogs should have plenty of 
 sour milk. 
 
 Dogs never should be washed with soap and 
 water. An occasional bath of crude cod liver 
 oil will cleanse the skin without producing the 
 injurious effects which follow the liberal use of 
 soap and water. 
 
 To make the coat glossy and the skin healthy, 
 confine the dog in a dark place and use a brush 
 and coarse towel on his coat freely. 
 
 To break a dog of the disagreeable habit of 
 jumping on you, grab him quickly by the paws 
 as soon as they touch you, and at the same 
 moment trip him with the foot and let him fall 
 on his back. Do this gently and good-naturedly. 
 It will surprise the dog and break him without 
 cowing him. To make the lesson more effectual, 
 endeavor by playing with the dog to induce 
 him to jump up and put his paws on you, 
 tripping him whenever he does it. After a few 
 lessons of this kind, the dog will express his 
 good feeling by jumping up without touching 
 you with his feet. 
 
 To break a dog of sucking eggs, force into 
 his mouth a raw egg “loaded” with red 
 pepper. 
 
 To break a dog of killing chickens, thrash 
 him with a dead chicken. 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 333 
 
 Newly made deal shavings make the best bed, 
 as they clean the dog and drive away the fleas. 
 
 DRAINING LAND. 
 
 Adjust a strong pietal pipe in a slanting 
 position over the lot to be drained. It must be 
 20 feet in length and 6 inches in diameter. 
 Join another pipe firmly to the opening at the 
 bottom of this pipe, inclining it backwards at 
 an angle sufficient to allow its end to rest upon 
 the ground lot. With the principal pipe con- 
 nect a strong canvas hose down which a current 
 of water flows and comes out of the mouth of 
 the pipe. A vacuum is thus formed in the 
 second pipe which sucks up the water from the 
 ground and discharges it with the current 
 flowing through the principal pipe. 
 
 DRAWINGS— To Fix. 
 
 Dissolve isinglass in spirits of wine, and a 
 small portion of it, put into water, forms a good 
 fixing for pencil drawings. Also, a weak solu- 
 tion of gum arabic in water, as strong as it can 
 be without in the least glazing the paper. Or 
 use skim milk. See Crayon Drawings . 
 
 DRESSES— To Make Uninflammable. 
 
 Put an ounce of alum or sal-ammoniac in the 
 last water in which muslins or cottons are 
 rinsed, or in the starch in which they are stiff- 
 ened. This renders them uninflammable; at 
 least, they will with difficulty take the fire, and, 
 if they do, will burn without flame. This may 
 save the lives of your children. 
 
 DRYING-OIL. 
 
 Boil together, until it will scorch a feather, 2 
 gals, linseed oil, 2 oz. sulphate of zinc, 2 oz. 
 sugar of lead, and 4 oz. each of red lead and 
 umber. This is as good as many of the patent 
 driers which cost a great deal more. 
 
 DYES AND DYEING. 
 
 Any article to be dyed should first be made 
 clean. Goods should be scoured in soap and 
 the soap rinsed out. Dip them into water just 
 before putting them into the preparation, to 
 prevent spottiug. Use soft water always — 
 enough to cover the goods well — this is always 
 understood where quantity is not given. After 
 dyeing, air, rinse well, and hang up to dry. 
 Silk or merinos should never be wrung. Cot- 
 ton goods should first be bleached if it is in- 
 tended to dye them a light color. 
 
 Black Silk , Cotton , Lace or Wool Goods. — 
 For 4 lbs. of goods take 2 oz. of blue vitriol, 
 and 8 oz. extract of logwood, or, if preferred, 
 3 lbs. of logwood chips. Put each separately 
 in 12 quarts of water. Put the vitriol water in 
 a brass kettle if possible. Bring both kettles 
 to the boiling point. Have the cloth thoroughly 
 
 washed out in warm water; dip first in the 
 vitriol water, then in the logwood water, and 
 alternately from one to the other until it has 
 been dipped in each three times. Dry, wash in 
 strong suds, rinse in soft water twice, that it 
 may not “ crock.” Put a little salt to the last 
 water. Wring out, roll up and leave an hour 
 or so before pressing ; press on the wrong side 
 until perfectly dry. A small piece of copperas 
 is good to add to the logwood water. This will 
 not fade, and answers for all materials, but best 
 for woolen goods 
 
 Brown Cotton , Woolen or Silk. — Wash the 
 goods first in strong soap-suds, rinse well, then 
 follow directions. For 5 lbs. cloth or yarn take 
 1 lb. gum catechu, 3 oz. blue vitriol, and 4 oz. 
 bichromate of potash. Dissolve catechu and 
 blue vitriol in sufficient soft water to cover the 
 goods bring to a scalding heat. Wring the 
 goods out of clear hot water, shake out, put in 
 the catechu and vitriol bath. Let them remain 
 3 hours, stirring and airing quite often. Dis- 
 solve the bichromate of potash in enough warm 
 water to cover the goods; lift from the catechu 
 dye, " and put in the potash dye, scald until 
 the desired color. Put them in all at once, but 
 do not crowd them. Stir frequently; 15 min- 
 utes is usually enough. Rinse in clear, warm 
 water; dry in the shade; use brass, copper or 
 porcelain kettles, but not iron. 
 
 Blue for Cotton. — A lasting and beautiful 
 color. Dissolve 5 oz. of copperas in water 
 sufficient to cover the goods. When it reaches 
 scalding point, put the goods in and scald A 
 hour; take out and air; put clean water in the 
 kettle, enough to cover the goods, together with 
 6 oz. of prussiate of potash. Put in the goods 
 30 minutes. Remove and add to the kettle 2 
 oz. oil of vitriol, return the goods and let re- 
 main 20 minutes or longer, if the color is to be 
 dark. This will color 5 lbs. of cloth. 
 
 Green for Cotton. — First, color the goods 
 blue, then take 4 oz. sugar of lead, and 2 oz. bi- 
 chromate of potash, and dissolve each separately 
 in J pailful of water. Dip the goods from one 
 to the other until the desired shade is obtained. 
 This will color 5 lbs. of goods. Or, dye blue 
 first, and dip in the yellow dye. 
 
 Yellow for Cotton. — For 5 lbs. of goods dis- 
 solve J lb. sugar of lead in hot water. Dis- 
 solve \ lb. bi-chromate of potash. Dip in the 
 lead dye, then in the potash until the desired 
 shade is obtained. 
 
 Orange for Cotton. — Dye the goods yellow 
 and dip in a very strong boiling lime-water. 
 Wring out and dip in clear, hot rain water. 
 
 Madder Red. — This is a good, durable, but not 
 brilliant, red. For 6 or 7 lbs. of goods, 6 gal- 
 lons water, \ lb. madder, 3 oz. alum, 1 oz. 
 
384 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 cream tartar. Heat half the water scalding hot 
 in a brass, copper or porcelain kettle, and dis- 
 solve in it the alnm and cream tartar. When it 
 boils put in the goods and boil 2 hours, then 
 rinse. Empty the kettle, break the madder 
 small and add to the other 3 gallons of water. 
 Put in the goods and keep scalding hot 1 hour, 
 stirring pretty constantly; then increase the 
 fire until they boil 5 minutes. Drain and rinse 
 in clear water without wringing. Wash in suds 
 and dry in the shade. 
 
 Cochineal. — Take for each pound of goods 
 2J oz. of alum, 11 oz. white tartar, put in a 
 brass or porcelain kettle, not iron, with sufficient 
 water to cover the goods. Let boil briskly sev- 
 eral minutes, then put in the goods, which 
 should have been washed clean and rinsed in 
 clear water. When the goods have boiled \ 
 hour take out, without wringing, and hang 
 where they will all cool alike, without drying. 
 Empty out the alum and tartar water, put in 
 fresh for each pound of goods to be dyed, add 
 an ounce of finely powdered cochineal. Let this 
 boil 15 minutes ; add sufficient cold water to make 
 lukewarm and to just cover the goods as before. 
 Boil l\ hours. Remove the goods without 
 wringing and dry in the shade. 
 
 Orange and Salmon. — Take as much strong 
 soft soap-suds (plain bar soap will do) as will 
 cover the quantity of goods. Tie a quantity 
 of annotto in a bag and soak in the suds until 
 it is soft, so that enough can be squeezed out to 
 make the suds a deep yellow. Put in the arti- 
 cles, which should be clean and bleached free 
 from color. Boil until the shade wished. See 
 that the goods are well covered with dye. This 
 dye will make a salmon or orange color, accord- 
 ing to the strength or the length of time the 
 goods are kept in. Drain out of the dye, dry 
 quickly in the shade, then wash in soap-suds. 
 Do not rinse. 
 
 Straw or Lemon Color. — Fustic or saffron 
 makes a good straw or lemon color, according to 
 the strength of the dye. Steep in soft water in 
 an earthen or tin vessel, strain and set the dye 
 with alum. To stiffen the goods, dissolve a lit- 
 tle gum-arabic in the dye. When it is strained 
 steep the goods in it. 
 
 Slate Color. — Tea grounds set with copperas 
 make a good slate color. Strain, boil the goods 
 in this and hang up to drain and dry. 
 
 To Bleach Goods for Dyeing. — Where it is 
 necessary to remove the color in an article be- 
 fore dyeiug, wash in hot soap-suds or boil in 
 soap-suds until faded. Rinse thoroughly; any 
 soap left in will ruin the dye. Goods for dye- 
 ing should be clean and free from grease. 
 
 Scarlet for Wool ( Very Fine). — For 1 lb. 
 of goods, take \ oz. cream tartar, 1 oz. well 
 
 pulverized cochineal, 2J oz. muriate of tin. 
 Boil up the dye and enter the goods. Work 
 them briskly 10 or 15 minutes, then boil l\ 
 hours, stirring the goods slowly while, boiling. 
 Wash in clear water and dry in the shade. 
 
 Blue for Wool ( Quick Process). — For 2 lbs- 
 goods, 5 oz. alum, 3 oz. cream tartar. Boil 
 goods in this one hour, then put them into 
 warm water that has more or less extract of 
 indigo in it, according to depth of color desired, 
 and boil again until the tint suits, adding more 
 indigo if needed. 
 
 Sky Blue (on Silk or Cotton). — Give the 
 goods color from a solution of blue vitriol, 2 
 oz. to 1 gal. water, by dipping 15 minutes. 
 Then run it through lime-water. This will 
 make a beautiful and durable sky blue. 
 
 Aniline Blue. — Aniline is preferred to all 
 other materials for coloring, and it is easily 
 prepared. Blue aniline comes in crystals, and 
 in this state has a very rich purple shade, and 
 is generally soluble only in alcohol; at least it 
 is best to always use alcohol to cut the crystal. 
 Dissolve 2 drams of aniline in 4 oz. of alcohol 
 and bottle up; this amount of the solution is 
 enough to make two gallons of dye. 
 
 After the fabric has been prepared for color- 
 ing by washing clean, first put into the amount 
 of water used for the bath enough sulphuric 
 acid to give it a sour taste, then add the solu- 
 tion in amount as above directed, or to obtain 
 desired shade; put in the cloth or yarn and 
 heat gradually until it boils. Make the rinsing 
 water a little sour with sulphuric acid ; it is bet- 
 ter than alum, at least for making blue perman- 
 ent. It should be used only for wool and silk. 
 Cotton or linen goods should never be put into 
 any dye containing sulphuric acid, for it will 
 rot the fabric, but it has no injurious effect 
 upon silk and wool. To color cotton or linen, 
 leave out the acid and use a little alum; but a 
 good color cannot be insured. 
 
 To Dye Olive Color. — By combining red, yel- 
 low and blue, olive color is produced. Cotton 
 and linen receive an olive color by being passed 
 through a blue, yellow, and then madder bath. 
 
 To Dye Silk Stockings Black. — Dye like 
 other silk or woolen garments. At first they 
 will look like an iron gray; but to finish and 
 black them they must be put on wooden legs, 
 laid on a table and rubbed with an oily rubber 
 or flannel upon which is oil of cloves, and then 
 the more they are rubbed the better. Each pair 
 of stockings will require half a tablespoonful of 
 oil at least, and half an hour’s rubbing, to fin- 
 ish them well. Sweet oil is the best in this pro- 
 cess, as it leaves no disagreeable smell. 
 
 To Dye Chip and Straw Hats Black. — Put 
 in a boiling bath of logwood for four hours. 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 385 
 
 Remove and give an airing; add a little cop- 
 peras to the solution, and repeat the boiling, 
 and allow the liquid to cool down with hat in. 
 After drying, dress over with a sponge moistened 
 with sweet or olive oil. Use but little oil. 
 Dress both sides, and press into shape. 
 
 To Dye Furs. — Take lye that will bear up an 
 egg. To 1 gal. of lye add 2 qts. soft water; 
 heat in an iron kettle. Take 1 oz. of acetate 
 of lead, 1 oz. of sulphate of iron, 7 oz. litharge; 
 pulverize the ingredients and dissolve one at a 
 time in the lye. When the fluid is blood warm, 
 put in the furs a few moments only, then air 
 them and dip into strong vinegar, then slick 
 them off and hang up to dry. Hides should 
 always be well handled. The dye can be made 
 stronger by adding more of the ingredients, 
 and brushing on if not dark enough. 
 
 EARWIGS. 
 
 These are very destructive insects, their 
 favorite food being the petals of roses, pinks, 
 dahlias, and other flowers. They may be caught 
 by driving stakes into the ground and placing 
 on each an inverted flower-pot, for the earwigs 
 will climb up and take refuge under the pot, 
 when they may be taken out and killed. Clean 
 bowls of tobacco pipes, placed in like manner 
 on the tops of smaller sticks, are very good 
 traps, or very deep holes may be made in the 
 ground with a crowbar, into which they will 
 fall, and may be destroyed by boiling water. 
 
 EBONY— Artificial. 
 
 Dry and grind charcoal obtained by treating 
 sea- weed for 2 hours in dilute sulphuric acid. 
 Take 16 parts of this and add to it 10 parts of 
 glue, 5 of gutta percha, 21 of India rubber, the 
 last two dissolved in naphtha; add 10 parts of 
 coal tar, 5 parts of pulverized sulphur, 2 parts 
 of pulverized alum, 5 parts of powdered resin, 
 and heat the mixture to 300° Fahr. This is the 
 same color and hardness as ebony, and, when 
 hard, will take a polish equal to it. 
 
 EBONIZING WOOD. 
 
 Logwood chips, 8 oz.; copperas, 1 oz. ; lamp- 
 black. l oz. ; water sufficient. Boil the logwood 
 for l hour in a gallon of water, and then add 
 the copperas and lampblack. Apply to the 
 wood hot, giving a number of coats. In var- 
 nishing ebonized wood, a little drop-black must 
 be added to the varnish, or it will give a brown 
 shade. 
 
 EGGS— How to Keep. 
 
 To 1 pail or 3 gallons of water, put 1 lb. 
 fresh, unslaked lime and 1 lb. rock salt. Let it 
 stand 2 or 3 weeks, stirring frequently, till the 
 strong smell of the lime has passed off and 
 there is a thin scale or crust formed on the top. 
 
 Great care must be taken not to put the eggs 
 in too soon, or any slaking of the lime will cook 
 them. I use a large butter- tub holding 3 pail- 
 fuls, and have sometimes found eggs imbedded 
 in the sediment that have been in two seasons, 
 perfectly fresh. The shells will be slightly 
 crusted over, which perfectly excludes the air. 
 They should be put in the pickle as fresh as 
 possible. It is not necessary to strain the 
 liquid. 
 
 To Test Eggs. — One way to test the fresh- 
 ness of eggs is to put them into a bucket of 
 cold water. The fresh ones will sink immedi- 
 ately. Beware of those that float. 
 
 Various Uses of Eggs. — To clean vinegar 
 bottles and cruets, crushed egg-shells in a little 
 water are as good as shot, besides being health- 
 ier and handier. To mend broken china , use 
 a cement made by stirring plaster of Paris into 
 the white of an egg. Eggs are valuable reme- 
 dies for burns , and may be used in the follow- 
 ing ways: The white of the egg simply used 
 
 as a varnish to exclude the air, or the white 
 beaten up for a long time with a tablespoonful 
 of fresh lard till a little water separates. Or an 
 excellent remedy is the mixture of the yolk of 
 an egg with glycerine, equal parts; put in a 
 bottle and cork tightly; shake before using; 
 will keep for some time in a cool place. For 
 inflamed eyes or eyelids, use the white of an 
 egg beaten up to a froth with 2 tablespoon fuls 
 rosewater. Apply on a fine rag, changing as it 
 grows dry. Or stir 2 drams of powdered alum 
 into the beaten whites of 2 eggs till a coagulum 
 is formed; place between a fold of a soft linen 
 rag and apply. For a boil , take the skin of a 
 boiled egg, moisten it, and apply. It will draw 
 off the matter and relieve the soreness in a few 
 hours. To cleanse the hair and promote its 
 growth, rub the yolk of an egg well into the 
 scalp and rinse out thoroughly with soft warm 
 water. 
 
 ELECTRIC BELTS. 
 
 There is no doubt that, when it is applied 
 properly, electricity will do much in a certain 
 class of diseases. But, in order to secure the 
 required results, it is necessary to have a thor- 
 ough understanding of the physics of electricity, 
 to be able to rightly diagnose disease, and to 
 know which current to apply, and where and 
 how often to apply it. 
 
 Taking advantage of popular superstitious 
 beliefs, a number of manufacturers have 
 made so-called electric belts, guaranteed to cure 
 every disease to which flesh is heir. Many of 
 these belts consist either of a piece of magnet- 
 ized steel, which cannot possibly have any 
 influence on the patient, or of pieces of copper 
 and zinc connected by wires. This is supposed 
 
386 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 to receive its excitant from the perspiration of 
 the body. As a proof that there is electricity- 
 in this first kind of belt, they place a magnet 
 near it and show that it will deflect the needle. 
 This, to a great many people, is proof positive; 
 but when they stop to consider that an ordinary 
 steel jack-knife will also cause a needle to 
 deflect, it ought to appear clear to them that 
 wearing the jack-knife about their person would 
 have the same effect as the belt. 
 
 ENAMELING. 
 
 Enamel is a vitreous substance which can be 
 applied in a thin stratum to any smooth metallic 
 surface, on which it is fused by the flame of a 
 lamp, urged by the blow-pipe, or by the heat of 
 a small furnace. The base of all enamels is a 
 transparent and fusible glass, which readily 
 unites with other substances. It can be colored 
 in various tints by the use of metallic oxides. 
 To prepare iron for enameling it should be first 
 carefully cleaned by scouring with sand and 
 diluted sulphuric acid, next a somewhat thick 
 magma or mineral paste, made of pulverized 
 quartz, borax, feldspar, kaolin and water, is 
 brushed over the clean metallic surface as evenly 
 as possible, and immediately after a finely 
 powdered mixture of the enamel constituents is 
 thickly laid over, and this exposed to the fusing 
 heat of a furnace. It becomes strongly adher- 
 ent to the iron surface in its molten state, and 
 cools with a perfectly smooth, glassy surface. 
 There are various formulae for the enamel coat- 
 ing. One of the most simple consists of 130 
 parts of flint glass, 20 J parts of carbonate of 
 soda, and 12 parts of boric acid fused together 
 and afterward ground to a fine powder. 
 
 ENGINEERS-Points for. 
 
 When using a jet condenser let the engine 
 make three or four revolutions before opening 
 the injection valve, and then open it gradually, 
 letting the engine make several more revolu- 
 tions before it is opened to the full amount 
 required. 
 
 Open the main stop-valve before you start the 
 fires under the boilers. 
 
 When starting fires don’t forget to close the 
 gauge-cocks and safety-valve as soon as steam 
 begins to form. 
 
 An old Turkish towel cut in two lengthwise 
 is better than cotton- waste for cleaning brass- 
 work. 
 
 Always connect your steam valves in such a 
 manner that the valve closes against the con- 
 stant steam pressure. 
 
 Turpentine well mixed with black varnish 
 makes a good coating for iron smoke-pipes. 
 
 Ordinary lubricating oils are not suitable for 
 use in preventing rust. 
 
 You can make a hole through a glass by 
 covering it with a thin coating of wax — by 
 warming the glass and spreading the wax on it; 
 scrape off the wax where you want the hole, and 
 drop a little fluoric acid on the spot with a wire. 
 The acid will cut a hole through the glass, and 
 you can shape tie hole with a copper wire 
 covered with oil and rotten-stone. 
 
 A mixture of 1 oz. sulphate of iron, \ oz. 
 alum, 1 teaspoonful powdered salt, 1 gill of 
 vinegar and 20 drops of nitric acid will make a 
 hole in steel that is too hard to cut or file easily. 
 Also if applied to steel and washed off quickly, 
 it will give the metal a beautiful frosted appear- 
 ance. 
 
 It is a fact that 35 cubic feet of sea- water 
 is equal in weight to 36 feet of fresh water, the 
 weight being 1 ton (2,240 pounds). 
 
 Remember that coal loses from 10 to 40 per 
 centum of its evaporative power if exposed to 
 the influence of sunshine and rain. 
 
 ENGRAYINGS-To Clean. 
 
 To clean and whiten engravings which have 
 become dirty by hanging in a smooky room, soak 
 in a weak, clear solution of chloride of lime 
 until white, and then soak in running water. 
 Steep for ^ an hour in water containing a very 
 little hyposulphite of soda to neutralize any 
 trace of adhering bleach, and dry between blot- 
 ting-paper under pressure. 
 
 To Transfer Engravings. — Engravings 
 may be transferred on white paper as fol- 
 lows: Place the engraving a few seconds 
 over the vapor of iodine. Dip a slip of white 
 paper in a weak solution of starch, and, 
 when dry, in a weak solution of oil of vitriol. 
 When again dry, lay a slip upon the engraving 
 and place both for a few minutes under a press. 
 The engraving will be reproduced in all its 
 delicacy and finish. 
 
 ERASING-FLUID. 
 
 Recently written matter may be completely 
 removed by a solution of chlorine gas in water. 
 Wash the written paper repeatedly with this, 
 and afterward wash it with lime-water, to neu- 
 tralize any acid which may be left. The writing 
 will thus be removed. 
 
 EXTRACT OF MEAT (Prof. Liebig’s Recipe). 
 
 Take a pound of good, lean beef, from which 
 all skin and fat have been cut away. Chop it up 
 fine and mix thoroughly with an exact pint of 
 cold water; then place it near the fire, so that it 
 will heat very slowly, giving an occasional stir. 
 It may stand 2 or 3 hours before it is allowed 
 to simmer, and then will require at the utmost 
 but 15 minutes of gentle boiling. Salt should 
 be added when the boiling first commences. 
 After boiling pour the extract from the meat 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 387 
 
 into a bowl, and allow it to stand until any par- 
 ticles of fat which may show on the surface can 
 be skimmed off, and the sediment has settled 
 and left the soup quite clear. Then pour off 
 gently, heat in a saucepan, and serve at once. 
 
 4 
 
 EYE-WATER— Camphorated. 
 
 Sulphate of copper, 15 grains; French bole, 
 15 grains; camphor, 4 grains; boiling water, 4 
 oz. Infuse, strain and dilute with 2 quarts of 
 cold water. 
 
 FEATHERS. 
 
 To Clean White Feathers. — Draw the feathers 
 gently through a warm soap lather several 
 times, then pass them through tepid, and finally 
 through cold water, to rinse them; then hold 
 them a short distance from the fire, and curl 
 the separate parts of the feather as it dries by 
 holding a steel knitting-pin in the hand and 
 drawing each portion of the feather briskly 
 between the pin and the thumb. 
 
 To Clean Ostrich Feathers. — Pour boiling 
 water on some white card soap, cut in small 
 pieces; to this add a little pearlash. As soon 
 as the soap is dissolved, and the mixture cool 
 enough for the hand to bear, put the feathers 
 into it and draw them through the hand till the 
 dirt is squeezed out of them. Next pass them 
 through a clean lather with some blue in it, 
 and afterward rinse in cold water with blue, 
 to give them a good color. Shake off the 
 water, and dry them by shaking near the fire. 
 Curl each feather separately, when perfectly 
 dry, with a blunt knife or ivory paper-folder, or 
 hold the feather for an instant over glowing 
 coals. 
 
 FENCE POSTS — To Preserve. 
 
 Coal tar, 5 gallons; quicklime (stone lime 
 freshly slaked), and finely pulverized charcoal, 
 of each 1 lb. The charcoal and the stone lime 
 are both to be finely pulverized, and the tar 
 made hot in an iron kettle, then the powders 
 stirred in, keeping these proportions for all that 
 may be necessary to use. Apply hot. 
 
 FILES— To Renew. 
 
 Thoroughly cleanse the files from grease or 
 oil by alkali, soda or potash; then dip them 
 into a solution made of 1 part nitric acid, 3 
 parts sulphuric acid, 7 parts water, by weight; 
 5 seconds to 5 minutes, according to fineness of 
 cut. Then wash in hot water, dip in lime-water, 
 dry and oil. 
 
 FIRE-KINDLER— Economical. *. 
 
 An excellent fire-kindler may be made by 
 dipping corn-cobs in a mixture of melted resin 
 and tar, and drying. 
 
 FLANNEL. 
 
 The Shrinkage of Flannel — To keep flannels 
 as much as possible from shrinking and felting, 
 the following is to be recommended: Dissolve 1 
 oz. of potash in a bucket of water, and leave the 
 fabric in it for 12 hours. Next warm the water, 
 with the fabric in it, and wash without rubbing; 
 also draw through repeatedly. Next immerse 
 the flannel in another liquid containing 1 spoon- 
 ful of wheat flour to 1 bucket of water, and wash 
 in a similar manner.. 
 
 To Shrink New Flannel. — Lay the flannel all 
 night in a tub of cold soft water. In the morning 
 pour off the whole of the water, and drain, but 
 do not wring the flannel. Make a slight suds 
 of water quite warm (but not hot), and of white 
 soap or whitish Castile. Wash the flannel 
 thoroughly through the suds, and wring it out 
 as dry as possible. Then, having shaken it, 
 stretched it, and folded it smoothly down on a_ 
 clean table to make it straight and even, hang it 
 out immediately. When about half dry, go to 
 it, stretch, shake, and turn it. Take it in while 
 it is still damp, fold it smooth, cover it with a 
 clean towel, and after it has lain about J hour, 
 iron it with a rather cool iron. 
 
 To Wash Flannel. — Flannel should always 
 be washed with white soap; otherwise, it will 
 neither look well nor feel soft. The water must 
 be warm, but not boiling, as it shrinks flannel 
 to scald it. Wash it in clean water, and entirely 
 by itself. Rub the soap to a strong lather in 
 the water, before the flannel is put in ; for if the 
 soap is rubbed on the flannel itself, it will 
 become hard and stiff. Wash it in this manner 
 through two warm waters, with a strong lather 
 in each. Rinse it in another warm water, with 
 just sufficient soap in it to give the water a 
 slight whitish appearance. To this rinsing- 
 water it is better to add a little blue from the 
 indigo bag. Cold rinsing-water is found to 
 harden the flannel. When it has been rinsed 
 thoroughly, wring it hard, shake it well, and 
 spread it out on the clothes-line. While drying, 
 shake, stretch, and turn it several times. It 
 should dry slowly. Flannel always washed 
 precisely in this manner will look white and 
 feel soft as long as it lasts, retaining a new 
 appearance, and scarcely shrinking at all. But 
 if once badly washed with scalding water, rubbed 
 with brown soap, and rinsed in cold water, it 
 may never again look well. 
 
 To Whiten Flannel when Yellow. — Boil 4 
 tablespoonfuls of flour in 4 quarts of water, 
 stirring it well. Then pour one-half of the 
 boiling liquid over the flannel, let it remain till 
 the water cools, rub the flannel, but use no soap. 
 Rinse it through several waters, then repeat the 
 process with the remainder of the flour and water 
 
388 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 in a boiling state; again rinse it through several 
 waters and hang it np to drain and dry. Do 
 not wring it. 
 
 FLIES— To Banish. 
 
 It is not generally known that placing certain 
 herbs in a room will banish hies from it. Sweet 
 clover, for instance, which is not difficult to 
 obtain, as it is found thriving luxuriantly on 
 every country roadside, will put flies to rout. 
 The sweet, pungent odor it exhales is quite 
 unobjectionable, but it is still abhorred by hies. 
 
 To Destroy Flies in a room take } teaspoon- 
 ful of black pepper in 1 teaspoonful of brown 
 sugar, and 1 tablespoonful of cream; mix them 
 well together, and place them in the room on a 
 plate, where the flies are troublesome, and they 
 will soon disappear. See Fly Poison and Fly 
 Paper. 
 
 FLOORS— To Polish. 
 
 To polish stained floors, rub them thoroughly 
 once a week with beeswax and turpentine. 
 
 FLOUR— The Patent Process. 
 
 By the old flouring process a large propor- 
 tion of the most valuable constituent parts of 
 the wheat was carried off as “ middlings.” By 
 the patent process the wheat, cleaned by blasts, 
 is separated into lots of similar sizes; the fuzzy 
 tails are removed by ending-stones. The grain 
 is then passed through corrugated, chilled-iron 
 rollers, their corrugations ranging from 8 to 40 
 to the square inch, which bruise the grain with- 
 out grinding it. This is on the ground floor. 
 The bruised grain is then raised to the bolting- 
 machines, where it is passed through gauze 
 cloths of different textures, and thence sent 
 down between finer corrugated rollers running 
 at a speed of from 150 to 300 revolutions per 
 minute. These processes of reduction are re- 
 peated six or seven times, the third giving more 
 flour than the first two reductions, and the fifth 
 giving the best-rising flour and the richest in 
 albuminoids. 
 
 To Test Flour. — Prime wheat flour should 
 have the following characteristics : When 
 
 handled, none should adhere to the fingers. If 
 a handful should be squeezed, it should not sift 
 through the fingers, but should clog together, 
 forming a little ball, which will show the fine 
 lines of the palm for some time after release; if 
 a little ball of flour be dropped on a table, it 
 should even then preserve its form and con- 
 tinuity, at least in a large measure. 
 
 FLOWERS. 
 
 To Change Color by Means of Charcoal . — 
 If roses are of a faded hue, cover the earth in 
 the pot about 1 inch thick with pulverized char- 
 coal, and in a few days they will be of a fine 
 
 lively rose-color. The same effect is produced 
 upon petunias, and it gives great vigor to all 
 red or violet-colored flowers. Under its influ- 
 ence the white petunias become veined with red 
 or violet tints, and the violets are covered with 
 irregular spots of a bluish or almost black tint. 
 These are often supposed to come from choice 
 new varieties of seed. The only flowers insensi- 
 ble to the influence of charcoal are yellow. 
 
 To Keep Flowers Fresh. — Freshly cut flowers 
 may be preserved alive for a long time by plac- 
 ing them in a glass or vase with fresh water in 
 which a little charcoal has been steeped or a 
 small piece of camphor dissolved. The vase 
 should be set upon a plate or dish and covered 
 with a bell glass, around the edges of which, 
 when it comes in contact with the plate, a little 
 water should be poured to exclude the air. 
 
 FLY PAPER. 
 
 1. Paint heavy manilla paper with common 
 glue, and allow it to dry; then spread with the 
 following mixture, made by melting the oil and 
 resin over a fire, stirring constantly: Castor oil, 
 4 oz. ; resin, 12 oz. 
 
 2. Melt resin, and add thereto, while soft, 
 sufficient sweet oil, lard or lamp oil to make it, 
 when cold, about the consistency of honey. 
 Spread on writing-paper and place in a con- 
 venient spot. It will soon be filled with ants, 
 flies and other vermin. 
 
 FLY POISON. 
 
 1. Chloride of cobalt, \ oz.; brown sugar, 2 
 oz. ; hot water, 1 pint. 
 
 2. Black pepper, 1 oz.; sugar, 1 oz.; cream, 
 
 2 oz. Mix into thin paste, and place wherever 
 the flies gather most. 
 
 3. Boil quassia chips in water into a very 
 strong decoction, and then sweeten the liquid 
 with molasses or sugar. This fly poison is not 
 injurious to human beings. 
 
 FRAMES— To Restore Gilt. 
 
 Rub with a sponge moistened in turpentine, 
 first carefully dusting them. Gilt frames may 
 also be revived by dusting them, and then, wash- 
 ing with 1 oz. soda beaten up with the whites of 
 
 3 eggs. Scraped patches should be touched up 
 with gold paint. 
 
 FRUITS — Medical Value of. 
 
 Edible fruits may be understandinglv used to 
 bring about remedial effects. They are invalu- 
 able adjuncts for the table, and should always 
 be used in their ripe and perfect condition. 
 They may be roughly classed as follows : 
 
 Laxatives — Figs, oranges, nectarines, tam- 
 arinds, prunes, plums, mulberries, dates. 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 389 
 
 Astringents — Pomegranates, cranberries, bar- 
 berries, wild cherries, blackberries, sumac, 
 quinces, medlars, dewberries, raspberries, pears. 
 
 Diuretics — Strawberries, prickly pears, 
 whortleberries, grapes, black currants, peaches, 
 melon seeds. . 
 
 Refrigerants and Sedatives — Pumpkins, red, 
 and white currants, melons, lemons, limes, 
 apples. 
 
 Taken early in the morning, an orange acts 
 very decidedly as a laxative, sometimes amount- 
 ing to a purgative, and may generally be relied 
 on. 
 
 Pomegranates are very astringent, and relieve 
 relaxed throat and uvula. The bark of the root, 
 in the form of a decoction, is a good anthel- 
 mintic, especially obnoxious to tape-worm. 
 
 Figs, split open, form excellent poultices for 
 boils and small abscesses. Strawberries and 
 lemons, locally applied, are of some service in 
 the removal of tartar from teeth. 
 
 Apples are correctives useful in nausea. They 
 immediately relieve the nausea due to smoking. 
 Bitter almonds contain hydrocyanic acid, and 
 are useful in simple cough ; but they frequently 
 produce a sort of urticaria or nettlerash. The 
 persimmon, or diospyros, is palatable when 
 ripe, but the green fruit is highly astringent, 
 containing much tannin, and is used in diar- 
 rhoea and incipient dysentery. The oil of the 
 cocoanut has been recommended as a substitute 
 for cod liver oil, and is much used in Germany 
 for phthisis. Barberries are very agreeable to 
 fever patients in the form of a drink. Dutch 
 medlars are astringent and not very palatable. 
 Grapes and raisins are nutritive and demulcent, 
 and very grateful in the sick-chamber. A so- 
 called “ grape cure ” has been much lauded for 
 the treatment of congestions of the liver and 
 stomach, enlarged spleen, scrofula, tuberculosis, 
 etc. Nothing is allowed but water and bread 
 and several pounds of grapes per diem. Quince 
 seeds are demulcent and astringent; boiled in 
 water they make an excellent soothing and 
 sedative lotion in inflammatory diseases of the 
 eyes and eyelids. 
 
 FRUITS— Seedless, 
 
 Vegetable physiologists have never made 
 plain to the average man the conditions causing 
 trees and vines to produce seedless fruit. The 
 Thompson and Sultana grape and the “ currant ” 
 of commerce are striking examples. As a rule, 
 fruits are not formed without pollenization. The 
 navel and some other varieties of oranges are 
 seedless also, as well as the banana in general. 
 Such fruits of course must be propagated from 
 cuttings or buds, not from seeds. It is some- 
 times alleged that the seedless condition of 
 fruits results from natural and artificial selec- 
 
 tion occurring in the course of long cultivation. 
 Thus the banana, it is alleged, is seedless 
 because during the thousands of years of its 
 known cultivation such varieties have been 
 encouraged as yield no seeds. This, however, 
 cannot be the case with the Thompson’s seed- 
 less grapes, for example, whose known cultiva- 
 tion extends back only a few years. We may 
 easily believe, however, in the final evolution of 
 the most delicious fruits from wholly unpromis- 
 ing originals, when we are told that the orange 
 has been evolved from a pod containing seeds, 
 much like the pea with its enclosing woody 
 envelope, and that the bitter almond and the 
 peach were once the natural product of the 
 same tree. 
 
 FUMIGATING PASTILES. 
 
 Gum benzoin and sty rax, of each 4 oz. ; sandal- 
 wood and laudanum, of each 1 oz. ; charcoal, 24 
 oz. Mix with gum- water to form the paste. 
 
 FURNACE HEAT— To Moisten. 
 
 Hang a wet towel in front of the register and 
 allow the lower edge of the towel to dip in a 
 shallow vessel of water. This simple arrange- 
 ment will moisten the hot, dry air of the fur- 
 nace, which is so productive of throat and lung 
 diseases. 
 
 FURNITURE. 
 
 To Clean Furniture. — Mix 3 parts of linseed 
 
 011 and 1 of turpentine. Apply with woolen rag. 
 
 How to Take Stains out of Mahogany . — 
 
 Mix 6 oz. spirits of salt and \ oz. rock salt of 
 lemons (pulverized) together. Place a few 
 drops on the spot, and rub it briskly till it 
 is removed. Wash off with cold water. 
 
 To Remove Finger Marks from Furniture. 
 
 ■ — Apply sweet oil to varnished and kerosene to 
 oiled furniture. 
 
 Oil for Furniture. — 1. One gal. linseed oil; 
 
 12 oz. alkanet root; 2 oz. rose pink. Mix. 
 
 2. In 11 pints linseed oil boil 4 oz. of resin. 
 
 3. Dissolve, by a gentle heat, some yellow 
 beeswax in oil of turpentine, till the consistency, 
 when cold, of a jelly. A little red ochre may 
 be mixed with it. 
 
 4. French formula: One pint linseed oil, 1 
 
 oz. shellac varnish, 2 drams alkanet root, and ^ 
 oz. gum arabic. Put together in a bottle in a 
 warm place, and strain at the end of a week. 
 Apply with a wad covered with fine muslin or 
 soft linen. Rub the furniture in a circular man- 
 ner, a small surface at a time. Afterward polish 
 with a silk handkerchief. 
 
 Furniture Polish. — One pint linseed oil, 2 
 oz. yellow resin, 18 oz. beeswax, 2 oz. borage 
 root, or alkanet root. Melt all together by a 
 
390 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 gentle heat, and strain while hot through linen. 
 Make into balls when cold. 
 
 Furniture Cream . — 1. Dissolve an ounce of 
 pearlash in a little water, and by heat dissolve 
 2J oz. white wax. Add 1 quart of water by 
 degrees. 
 
 2. Boil together in 5 pints of rain-water 2 oz. 
 soap, J lb. beeswax and 1 oz. pearlash. 
 
 The two recipes above may be diluted by 
 water and thus used in a liquid state, or, the 
 water evaporating, the wax may be left as a 
 polish. 
 
 FURS— To Preserve. 
 
 For the preservation of furs dryness is essen- 
 tial. After exposure to dampness or rain furs 
 should be dried at a moderate distance from the 
 fire. Before putting furs by for the summer 
 they should be carefully combed and beaten 
 with a small cane. During the summer they 
 should be kept well wrapped in dry brown 
 paper, or in a box secure from the incursion of 
 moths, and taken out occasionally to be dried, 
 if at all damp, and again well shaken, combed 
 and beaten. With these precautions, the most 
 valuable furs may be preserved uninjured for 
 many years. 
 
 GAS ENGINE— To Silence. 
 
 A French engineer describes a simple method 
 which he has successfully adopted for silencing 
 the exhaust of a gas engine. His plan is to 
 take the exhaust to a tube outside the building, 
 which tube is slit by a saw for a length of about 
 6 feet, and two semi-circular portions opened out 
 so as to give a Y-shaped slot on each side of 
 the tube, through which the gases escape. The 
 gradually increasing opening thus provided for 
 the exhaust gases completely silences the 
 troublesome noise and vibration so common 
 with this type of motor. 
 
 GAS LEAKAGE— To Detect. 
 
 Dr. Bunte suggests the use of paper dipped 
 in palladium chloride solution. Such paper 
 changes its color in presence of gas coming 
 from the leaks imperceptible by the odor, 
 and which produces no effect upon the earth 
 covering the pipes. Dr. Bunte suggests the 
 following method of practically applying the 
 test to street mains : Above the pipes are exca- 
 vated, at intervals of two or three yards, holes 
 12 to 16 inches deep, corresponding to the 
 joints and sleeves. In each opening is placed 
 an iron tube \ in. in diameter, within which is 
 a glass tube containing a roll of the test paper. 
 The air from about the main enters the iron 
 tube, and the trace of gas which may be present 
 reveals itself by coloring the paper brown or 
 black, according to the quantity. If, after -10 
 or 20 minutes, the paper is still white, it may 
 
 be certainly concluded that at the point tested 
 there is not the smallest escape of gas. Various 
 authorities who have experimented with Bunte’s 
 method certify to its efficacy. 
 
 GAS PIPE -To Thaw. 
 
 Mr. F. H. Shelton says: “I took off from 
 over the pipe some 4 or 5 inches, just a crust of 
 earth, and then put a couple of bushels of lime 
 in the space, poured water over it, and slaked 
 it, and then put canvas over that, and rocks on 
 the canvas, so as to keep the wind from getting 
 underneath. Next morning, on returning there, 
 I found that the frost had been drawn out from 
 the ground for nearly 3 feet. Since then we 
 have tried it several times.” 
 
 GILDING— Without a Battery. 
 
 Clean the silver or other article to be gilded 
 with a brush and a little ammonia water, until 
 it is evenly bright and shows no tarnish. Take 
 a small piece of gold and dissolve it in about 
 four times its volume of metallic mercury, 
 which will be accomplished in a few minutes, 
 forming an amalgam. Put a little of the amal- 
 gam on a piece of dry cloth, rub it on the article 
 to be gilded. Then place on a stone in a furnace, 
 and heat to the beginning of redness. After 
 cooling, it must be cleaned with a brush and a 
 little cream of tartar, and a beautiful and per- 
 manent gilding will be found. 
 
 GINGER BEER. 
 
 Five lbs. sugar, 4J- oz. lemon juice, 4 oz. 
 honey, oz. bruised ginger root, 4J gals, 
 water, 1 J pints yeast. Boil the ginger in J gal. 
 water for 1 hour, then add the rest and strain. 
 Add the white of an egg beaten, and \ oz. 
 essence of lemon. Let this mixture stand four 
 days and bottle. 
 
 GLASS. 
 
 Glass Bubbles . — Since glass cans have come 
 into such general use for fruits less is heard 
 about “danger in the can.” Still there may be 
 danger even in glass cans, as appeared of late 
 when a little child was helped to freshly opened 
 canned plums. His teeth were heard to grate on 
 some hard substance, which proved to be a flake 
 of glass he had broken with his teeth into bits. 
 In a minute more, if unchecked, he would have 
 innocently swallowed the glass, which would 
 have caused serious injury and perhaps death. 
 An inspection of the empty can discovered the 
 rough edge of a broken air-bubble on the inside. 
 Air-bubbles are very common in the cheap grade 
 of glass of which fruit cans are usually made, 
 and are less noticeable on the inside than on 
 the outside. When the boiling fruit is poured 
 into the can these thin shells, if on the inside, 
 are almost sure to crack off. A tablespoonful 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 391 
 
 of small shot well shaken about in the can will 
 break these dangerous bubbles and smooth their 
 edges; better still for this purpose is a light 
 chain dish-cloth. 
 
 To Keep Glass from Cracking. — Place 
 tumblers, chimneys, etc., which you wish to 
 toughen, in a pot filled with cold water; add a 
 little salt ; boil well and then cool very slowly. 
 The same process may be applied to porcelain, 
 crockery, stoneware, etc. 
 
 Cleaning Fine Glass. — It is among the old- 
 est of notions that bird-shot is useful for clean- 
 ing bottles, decanters, etc., and it may be in some 
 cases; but one must not use it for fine glass or 
 that which is in any way delicate. For very 
 fine glass, a potato cut in pieces the size of 
 small dice is preferable as a cleaning agent. 
 This cannot possibly scratch, and, although it 
 takes more time to achieve the desired result, 
 it is done with no risk to the finish of the arti- 
 cle. Good, clean, sifted sand has many uses. 
 If one cannot obtain that which is perfectly 
 clean, ordinary sand that has been washed down 
 by the roadside may be used. Throw a panful 
 of this into a tub and pour in water, stirring 
 the sand vigorously until all of the muddy look 
 is washed out. When the water shows per- 
 fectly clear, after being stirred up, the sand is 
 clean. It may then be dried and put away in 
 a box or bag for future use. See also Cut 
 Glass. 
 
 To Remove a Tight Glass Stopper. — Expand 
 the neck of the bottle by heating for a few sec- 
 onds with a lighted match or warm water. 
 
 To Frost Glass. — A strong solution of sul- 
 phate of zinc in water is used upon the inside 
 of glass, which, after it becomes dry, is covered 
 with a coat of varnish. It prevents people from 
 looking in, and yet does not materially obstruct 
 the light. 
 
 To Letter Gla: r Jars. — Cut out from a paper 
 the letters wanted, and then paste it upon the 
 decanter or jar. Into this pour a mixture of 
 chalk dissolved to the consistence of milk in 
 aquafortis, and add to that a strong solution of 
 silver. The jar must be kept closely corked 
 and turned towards the sun in such a way that 
 the rays will pass through the spaces of paper 
 and fall upon the surface of the liquor. The 
 part of the glass under the paper will remain 
 white, while the other will turn black, thus 
 forming the lettering. The bottle must not be 
 shaken during the operation. 
 
 GLOVES. 
 
 To Clean Gloves. — Dry cornmeal will clean 
 gloves nicely, but if much soiled it is better to 
 send them to a reputable cleaner. Benzine will 
 clean white gloves, but it is not to be recom- 
 
 mended where there is any color. Where black 
 kids have become rusty about the finger ends, 
 they can be restored by adding a few drops of 
 black ink to a tablespoonful of olive oil and ap- 
 plying with a feather or camel’s-hair brush. 
 
 To Prevent Injury from Perspiration . — 
 Those whose hands perspire freely can prevent 
 their gloves being injured by rubbing their 
 hands with ordinary cornstarch or pulverized 
 soap-stone before putting on their gloves. Some 
 prefer to use powder, as they think it is better 
 for the hands. 
 
 How to Put on Gloves. — A great deal depends 
 on the first putting- on of gloves. Have the 
 hands perfectly clean, dry and cool, and never 
 put on new gloves while the hands are warm or 
 damp. When a person is troubled with moist 
 hands, it is well to powder them before trying 
 on the gloves; but in most cases, if the hands 
 are cool and dry, this is not needed. First, 
 work on the fingers, keeping the thumb outside 
 of the glove, and the wrist of the glove turned 
 back. When the fingers are in smoothly, put 
 in the thumb, and vtork the glove on very care- 
 fully; then, placing the elbow on the knee, work 
 on the hand. When this is done, smooth down 
 the wrist, and button the second button first, 
 then the third, and so on to the end. Then 
 smooth down the whole glove and fasten the 
 first button. Fastening the first, button last, 
 when putting on a glove for the first time, makes 
 a great deal of difference in the fit, although it 
 may seem but a very little thing. It does not 
 strain the part of the glove that is easiest to 
 strain at first, and prevents the enlarging of 
 the buttonhole, either of which is sure to take 
 place if you begin at the first button to fasten 
 the glove. 
 
 When removing your gloves, never begin at 
 the tips of the fingers to pull them off, but turn 
 back the wrist and pull off carefully, which 
 will, of course, necessitate their being wrong 
 side out. Turn them right side out, turn the 
 thumbs in, smooth them lengthwise in as near 
 as possible the shape they would be if on the 
 hands, and place them away with a strip of 
 white Canton flannel between if the gloves are 
 light, but if dark-colored the flannel may be 
 omitted. Never roll gloves into each other in 
 a wad, for they will never look so well after. 
 There is always some moisture in them from 
 the hands; consequently, when rolled up. this 
 moisture has no chance of drying, and must 
 work into the gloves, making them hard and 
 stiff, and of very little use after, as far as looks 
 or fit is concerned. 
 
 GLUE— For All Purposes. 
 
 Test for Glue. — The following simple and 
 easy test for glue is given: A weighed piece 
 
392 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 of glue (say J of an ounce) is suspended in 
 water for 24 hours, the temperature of which is 
 not above 50 degrees Fahrenheit. The color- 
 ing material sinks, and the glue swells from the 
 absorption of the water. The glue is then taken 
 out and weighed; the greater the increase in 
 weight the better the glue. If it then be 
 dried perfectly and weighed again, the weight 
 of the coloring matter can be learned from the 
 difference between this and the original weight. 
 
 Glue that does not Crack. — To prevent the 
 cracking of glue by heat or extreme dryness, 
 the addition to the solution of some calcium 
 chloride is recommended, which retains sufficient 
 moisture to obviate the inconvenience. By this 
 method glue can be used upon glass or metallic 
 surfaces. 
 
 Flexible Glue. — 1. A German chemist has 
 discovered that if glue or gelatine be mixed 
 with about \ of its weight of glycerine, it loses 
 its brittleness, and becomes useful for many 
 purposes for which it is otherwise unfit, such 
 as dressing leather, giving elasticity to por- 
 celain parchment or enamel paper, and for 
 bookbinding. \ 
 
 2. Incorporate together 1 part of glycerine, 
 by weight, to 4 parts of glue, and it will lose its 
 brittleness, and can be used for various pur- 
 poses, such as dressing leather, bookbinding, 
 etc. 
 
 Fire-proof Glue. — To make a glue for resist- 
 ing fire, proceed as follows: Mix a handful of 
 
 quicklime in 4 oz. of linseed oil ; boil to a good 
 thickness, then spread on plates in the shade, 
 and it will become exceedingly hard, but may 
 easily be dissolved over the fire, and used as 
 ordinary glue. It resists fire after having been 
 used in gluing substances together. 
 
 Glue ivhich Resists Moisture — 1. Dissolve ^ 
 oz. of sandarac and J oz. of mastic in 8 fluid oz. 
 of strong methylated spirits, and add \ oz. of 
 turpentine to the solution. Make a hot, thick 
 solution of glue and a little isinglass; to this 
 add the above solution, and filter the whole, 
 while hot, through a good sieve or a piece of 
 cloth. 
 
 2. Glue, 5 parts; resin, 4 parts; red ochre, 2 
 parts; mix with smallest possible quantity of 
 water. 
 
 3. A glue which is proof against moisture may 
 be made by dissolving 16 oz. of glue in 3 pints 
 of skim milk. If a stronger glue be wanted, 
 add powdered lime. 
 
 Marine Glue. — One part India rubber, 12 
 parts mineral naphtha. Mix, heat gently and 
 add 20 parts of shellac, powdered fine. Cool 
 on a slab. Heat to 250 degrees when wanted 
 for use. 
 
 Mouth Glue. — To unite papers and other 
 small, light objects, dissolve, with the aid of 
 heat, pure glue and \ its weight of coarse brown 
 sugar, in as small a quantity of boiling water 
 as possible ; when perfectly liquid, cast into thin 
 cakes, on a flat surface, slightly oiled, and as it 
 cools cut into small pieces. When required for 
 use moisten one end slightly and rub on any 
 substance you wish to join. 
 
 Rice Glue. — Rice glue is a very delicate and 
 suitable article for fancy work. Thoroughly 
 mix rice flour with cold water, let it simmer 
 gently over a slow fire. This is excellent for 
 joining paper, etc., and, if properly made and 
 applied, the joining will be found very strong. 
 When dry it is almost transparent. 
 
 Liquid Glue.— 1. Dissolve good, hard glue, in 
 nitric ether. This solution can not be made 
 too thick, as the ether will take up only a cer- 
 tain amount of glue. Add to the mixture a 
 few bits of India rubber, and it will resist damp- 
 ness when dry. 
 
 2. Liquid glue may also be made by dissolv- 
 ing glue in strong, hot vinegar, and adddmg 
 \ as much alcohol and a little alum. This 
 will keep any length of time when placed in a 
 closely stoppered bottle, and will mend horn- 
 wood and mother-of-pearl. 
 
 3. Take a wide-mouthed bottle, and dissolve 
 in it 8 oz. of the best glue in ^ pint of water, by 
 setting it in a vessel of water, and heating until 
 dissolved. Then add, slowly, 2J oz. of strong 
 aqua fortis (nitric acid), stirring all the while. 
 Keep it well corked, and it will be ready for 
 use at any moment. The preparation does not 
 gelatinize, nor undergo putrefaction or fer- 
 mentation. 
 
 GLYCERINE — Uses for. 
 
 Glycerine is excellent for rubbing into shoes 
 as a preventive of wet feet, as well as to soften 
 the leather and keep it in good condition. 
 
 If you want to show your husband a little 
 attention, place a bottle at his hand of equal 
 parts of glycerine and bay rum, for use after 
 his morning shave, and he will rise up and bless 
 you. 
 
 Another use may be added, which is not gen- 
 erally known. When you are about to seal 
 fruit- jars, drop in half a doz. drops of glycerine, 
 and it will help to keep the contents and pre- 
 vent mould from gathering on the top. 
 
 GOLD AND SILVER — Test for. 
 
 One test for gold and silver is a piece of lunar 
 caustic. Slightly wet the metal to be tested 
 and rub it gently with the caustic. If gold 
 or silver, the mark will be faint; but if an 
 inferior metal, it will be quit9 black. 
 
useful Recipes and trade secrets 
 
 m 
 
 GOLD FISH — Preservation of. 
 
 Allow not more than one fish to a quart of 
 water. Use the same kind of water — either 
 spring or river — continually; change daily in 
 summer, every other day in winter. Use deep 
 rather than shallow vessels, with green pebbles 
 at the bottom. Keep the fish in an even and 
 rather cool temperature. Use a small net in 
 handling them, and, when the water is to be 
 changed, draw it out with a syphon. Feed the 
 fish cracker, yolk of an egg, lettuce, flies, etc. 
 Do not feed them with bread or cake. They 
 require little or no food from November until 
 March. Where there is room in the aquarium 
 always have a few water plants growing to pre- 
 serve the equilibrium. This will save changing 
 the water so often. 
 
 GRAFTING-WAX. 
 
 Two lbs. resin, lbs. beeswax, J lb. tallow. 
 
 GRAYEL WALKS — To Make. 
 
 Lay the bottom 8 or 10 inches deep with lime 
 rubbish, large flint stones, or other hard mate- 
 rial, to prevent the weeds growing through; 
 over this the gravel should be laid 6 or 8 inches 
 thick. The gravel should be laid rounding up 
 in the middle, so that the larger stones will run 
 off to the sides and may be raked away. These 
 walks should not be laid too round, as that 
 makes them hard to walk on and lessens their 
 apparent breadth. The rise in the middle should 
 not be more than 1 inch in 5 feet — a walk 20 
 feet wide being only 4 inches higher at the 
 middle than at the edges. When the gravel 
 has been laid, it should be raked and the large 
 stones thrown away; then roll the walk, both 
 crosswise and lengthwise. If the walks are 
 rolled three or four times after very hard show- 
 ers, it will bind them more firmly together than 
 could be done in any other way. 
 
 GREASE. 
 
 To Take Grease out of Velvet or Cloth . — 
 Pour some turpentine over the part that is 
 greasy; rub it till quite dry with a piece of 
 flannel; if the grease is not quite removed, 
 repeat the application, and when done, brush 
 the part well and hang up the garment in the open 
 air, to take away the smell. 
 
 Grease Extractor. — Aqua ammonia, 2 oz. ; 
 soft water, 1 quart; saltpeter, 1 teaspoonful; 
 shaving soap in shavings 1 oz. ; mix together; dis- 
 solve the soap well, and uny grease or dirt that 
 cannot be removed with this preparation, nothing 
 else need be tried for it. 
 
 Paste for Removing Grease from Silk . — 
 Rub together fine French chalk and lavender to 
 the consistency of a thin paste, and apply 
 thoroughly to the spots with the fingers; place 
 a cheet of brown or blotting paper above and 
 
 below the silk, and smooth it with a moderately 
 heated iron. The French chalk may then be 
 removed by brushing. 
 
 GRINDSTONE — How to Use. 
 
 Instead of running the stone in water, or let- 
 ting it stand in water when not used, which wall 
 waste the stone and cause a soft spot in it, let 
 water drop on it from a pot suspended above 
 the stone, and stop the dropping of the water 
 when the stone is not in use. The stone must 
 not be allowed to get out of order, but must be 
 kept perfectly round by the use of gas pipe or 
 a hacker. All grease should be cleaned from 
 tools before sharpening, as it destroys the grit. 
 
 GRUBS. 
 
 Grubs on orchard trees and gooseberry and 
 currant bushes will sometimes be sufficiently 
 numerous to spoil a crop; but if a bonfire be 
 made with dry sticks and weeds on the wind- 
 ward side of the orchard, so that the smoke may 
 blow among the trees, you will destroy thou- 
 sands, for the grubs have such an objection to 
 smoke that very little of it makes them roll 
 themselves up and fall off. They must be 
 swept up afterwards and destroyed. 
 
 GUANO — Liquid. 
 
 To Hasten the Blooming of Flowers. — Dis- 
 solve 4 oz. sulphate or nitrate of ammonia, 2 oz. 
 nitrate of potash, 1 oz. sugar, 1 pint hot water, 
 and put the solution in a well corked bottle ; 
 add a few drops to the water used to moisten 
 flowering plants that are in pots. For bulbous- 
 rooted plants, put 8 or 10 drops of the liquid 
 into the water of a hyacinth glass or jar, chang- 
 ing the water every 10 or 12 days. 
 
 GUN BARRELS — To Brown. 
 
 Mix 16 parts sweet spirits niter, 12 parts 
 saturated solution of sulphate of iron, 12 parts 
 chloride of antimony. Bottle and cork the 
 mixture for a day, then add 500 parts of water 
 and thoroughly mix. Clean the barrel to a 
 uniform grain, free from grease and finger 
 stains. Wipe with the staining mixture on a wad 
 of cotton. Let it stand for 24 hours, scratch- 
 brush the surface, and repeat twice. Rub off 
 the last time with leather moistened with olive 
 oil. Let dry a day, and rub down with a cloth 
 moistened with oil to polish. 
 
 GUNPOWDER. 
 
 Making Gunpowder. — All gunpowder is made 
 of niter or saltpeter, charcoal and sulphur, and 
 in all nations by almost the same formula, that 
 is, by using 75 lbs. of niter, 15 lbs. of charcoal 
 and 10 lbs. of sulphur for 100 lbs. of gun- 
 powder. The materials are first made as pure 
 as possible, the niter being soaked in spring 
 water, then boiled and cooled, then filtered 
 
394 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 through canvas bags and allowed to harden 
 again. This is done until it becomes perfectly 
 white. The sulphur is purified by being kept 
 melted for several hours in gun-metal pots. 
 The charcoal is made from special woods burned 
 in close vessels, and must be thoroughly charred 
 and soft. The three substances are first ground 
 separately to a fine powder and then ground 
 together with a little water until they are thor- 
 oughly mixed. The mixture is then, by a 
 hydrostatic press, made into thin, smooth cakes 
 that are afterward broken up between toothed 
 roolers into grains and rubbed through sieves 
 until the grains are the right size. These are 
 then put in a revolving cylinder, and by rub- 
 bing against each other are worn round and 
 smooth. This is called glazing, and is an 
 important process, because glazed powder keeps 
 dry and bears shaking much better than 
 unglazed powder. The powder is then thor- 
 oughly dried in rooms heated by steam pipes. 
 Giant powder is the same as dynamite, and is 
 made by mixing nitro- glycerine with infusorial 
 earth. 
 
 White Gunpowder . — White gunpowder is 
 commonly known as blasting powder. What is 
 known as Melville & Oallon’s blasting powder is 
 made of chlorate of potassa, 2 parts; red sul- 
 phuret of arsenic, 1 part; reduce to a powder 
 separately and mix together lightly, carefully 
 avoiding the use of iron instruments, percus- 
 sion, much friction, the slightest contact with 
 acids, or exposure to heat. Another blasting 
 compound, of less explosive force than the 
 above, is made of equal parts of chlorate of 
 potassa and ferro-cyanide of potassium. Still 
 another is made by taking 1 part each of yellow 
 prussiate of potash and of white sugar, and 2 
 parts of chlorate of potassa; powder each care- 
 fully and mix well but very gently with a 
 wooden knife. These powders are not injured 
 permanently by wetting, as they regain their 
 explosive character when again dried. They 
 have fully eight times the explosive force of 
 ordinary charcoal gunpowder, but the extreme 
 readiness with which they explode by rubbing, 
 contact with acid, or a slight elevation of tem- 
 perature, renders them altogether unsuited for 
 the uses of ordinary gunpowder. On this 
 account they should be prepared in very small 
 quantities and handled in combining with the 
 utmost caution. 
 
 GUNS — How to Handle, 
 
 1. Empty or loaded, never point a gun toward 
 yourself or any other person. 
 
 2. When a-field, carry your gun at the half- 
 cock. If in cover, let your hand shield the 
 hammers from whipping twigs. 
 
 3. When riding from one shooting-ground to 
 another, or whenever you have your gun in any 
 conveyance, remove the cartridges, if a breech- 
 loader, it being so easy to replace them. If a 
 muzzle-loader, remove the caps, brush off the 
 nipples and place a wad on the nipple, letting 
 down the hammers on wads; simply removing 
 caps sometimes leaves a little fulminate on the 
 nipple, and a blow on the hammer when down 
 discharges it. 
 
 4. Never draw a gun toward you by the 
 barrels. 
 
 5. More care is necessary in the use of a gun 
 in a boat than elsewhere, the limited space, con- 
 fined action and uncertain motion making it 
 dangerous at the best. If possible, no more 
 than two persons should occupy a boat. Ham- 
 merless guns are a constant danger to persons 
 boating. 
 
 6. Always clean your gun thoroughly as 
 soon as you return from a day’s sport, no mat- 
 ter how tired you feel; the consequence of its 
 always being ready for service is ample return 
 for the few minutes’ irksome labor. 
 
 HAIR-BRUSHES — To Clean. 
 
 Put a teaspoonful or dessertspoonful of aqua 
 ammonia into a basin half full of warm water, 
 comb the loose hairs out of the brush, then 
 agitate the water briskly with the brush, and 
 rinse it well with clear water and dry in the sun. 
 It is well to clean two brushes at the same time, 
 as they can be rubbed together. 
 
 HAMS — To Cure. 
 
 1. To each green ham of 18 lbs., 1 dessertspoon- 
 ful saltpeter; \ lb. brown sugar applied to the 
 fleshy side of the ham and about the hock; 
 cover the fleshy side with fine salt A inch thick, 
 and pack away in tubs, to remain from 3 to 6 
 weeks, according to size. Before smoking, rub 
 off any salt that may remain on the ham, and 
 cover well with ground pepper, particularly 
 about the bone and hock. Hang up and drain 
 for 2 days; smoke with green wood for 8 weeks, 
 or until the rind assumes a light chestnut color. 
 The pepper is an effectual preventive of the fly. 
 
 2. When the hams are cool, salt them down 
 in a tight cask, putting a bushel of salt, well 
 mixed with 6 oz. saltpeter, to about 1,000 lbs. 
 pork. After it has been salted down 4 or 5 
 days, make a strong brine, sufficient to float an 
 egg, and cure the meat with it, and then let it 
 remain 5 weeks longer; then hang it up, dust- 
 ing the fresh sides with black pepper; then 
 smoke with green wood. 
 
 HAND GRENADES. 
 
 Chloride of calcium, crude, 20 parts; com- 
 mon salt, 5 parts; and water, 75 parts. Mix 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 395 
 
 and put in thin bottles. In case of fire, a bottle 
 so thrown that it will break in or very near the 
 fire will put it out. This mixture is better and 
 cheaper than many of the high-priced grenades 
 sold for the purpose of fire protection. 
 
 HANDKERCHIEFS. 
 
 A unique method of treating fine handker- 
 chiefs, extensively practiced by European ladies, 
 contemplates washing in the usual careful man- 
 ner, wringing out of either hot or cold rinsing- 
 water, but not wringing very dry. The hand- 
 kerchiefs are then very carefully and smoothly 
 spread upon a mirror, marble table, or, if neces- 
 sary, even a window pane, from which dust has 
 been carefully removed, being pressed into 
 place so that all wrinkles are removed and every 
 part adheres closely to the surface. They are 
 then left in place, and in a few hours the hand- 
 kerchiefs will be dry and beautifully smooth, 
 the process being far preferable to the use of a 
 sad-iron. 
 
 HARNESS. 
 
 Blacking. — Three oz. beeswax, 4 oz. ivory 
 black, 1 pint neatsfoot oil, 2 oz. castile soap, 
 2 oz. lard, and 1 oz. aloes; to be boiled together. 
 
 Blacking for Heavy Harness. — A good 
 blacking for harness exposed to the weather is 
 made of \ lb. ivory black, \ lb. brown sugar, 
 J lb. beef tallow, and a small piece of gum 
 arabic. Make a paste of a tablespoonful of 
 wheat flour, and while hot put in the tallow; 
 after it is melted, add the sugar, then add the 
 remaining ingredients and 1 quart of hot water, 
 stirring it until quite mixed. This is not to be 
 commended for light gearing, as it will rub off 
 more or less when being handled. 
 
 Grain Black for Harness. — When harness 
 loses its luster and turns brown, it should be 
 given a new coat of grain black. Before using 
 the grain black, the grain surface should be 
 thoroughly washed with potash water until all 
 the grease is killed, and after the application of 
 the grain black, oil and tallow should be applied 
 to the surface. This will not only “ fasten the 
 color,” but make the leather flexible. After the 
 harness has had a good oiling, an occasional 
 rubbing with tallow and lampblack will keep 
 the leather tough and pliable, and prevent it 
 from cracking. 
 
 To Make Harness Look New. — To give the 
 leather the characteristic color of new, add to 1 
 pint of oil a large tablespoonful of lampblack 
 and an ounce or two of beeswax. Leather var- 
 nishes, as a rule, are not to be recommended, as 
 most of them are hurtful to leather. 
 
 Varnish for Harness. — Take 98 per cent, 
 alcohol, 1 gal.; white fine turpentine, 1J lbs.; 
 gum shellac, l|r lbs. ; Venice turpentine, 1 gill. 
 
 Let these stand in a jug in the sun or by the 
 stove till the gums are dissolved, then add sweet 
 oil, 1 gill, and lampblack, 2 oz. ; rub the lamp- 
 black first with a little of the varnish. Propor- 
 tions may be reduced for a smaller quantity. 
 This makes a good polish, and it does not 
 crack when the harness is twisted or knocked 
 around. 
 
 How to Oil a Harness. — One way is to rub 
 with a woolen cloth, saturated with oil, every 
 part of the harness, save those of patent leather ; 
 another way is to put 2 or 3 quarts of neatsfoot 
 oil in a long, shallow pan, and draw each piece 
 of leather through it slowly, bending the leather 
 backward and forward, and rubbing the oil in 
 with a cloth or sponge. In either case be care- 
 ful that where the buckle holes are a little more 
 is applied; the belly-bands, breechings and the 
 straps that buckle in the bits also need an extra 
 allowance. On an old harness that is very dry, 
 dress with castor oil before washing; this will 
 prevents penetration of water, which resists oil. 
 After oiling, the harness should not be exposed 
 to high temperature of heat, either in a room or 
 by exposure to the direct rays of the sun. In 
 summer time let it hang in the barn ; in winter, 
 in a moderately warm room, until the oil 
 has well penetrated. Rub off with a dry woolen 
 rag any oil that may remain on the surface 
 after drying. 
 
 HATS* SILK — To Renovate. 
 
 Take some soap and boiling water. Rub a 
 brush lightly with the soap, dip it into the 
 water and brush the hat around with the nap. 
 If the latter is clotted, brush it until it is 
 smooth and the soap all out; then take the back 
 of a knife and scrape it around. This will clean 
 it nicely. Then beat it gently with a cane, and 
 let it dry. Never scrape spots with your fingers, 
 as that tears off the nap. 
 
 HIDES — To Cure. 
 
 A great many butchers do not use proper 
 care in this branch, and the consequence is that 
 the hides will not pass city inspection. The 
 proper way to salt hides is to lay them flat, 
 flesh side up, and form a nearly square bed, say 
 12x15 feet, folding in the edges so as to make 
 them as nearly solid as possible. Split the ear 
 in the cords that run up the ear in each one, so 
 as to make them lie out flat. Sprinkle the hide 
 with 2 or 3 shovelfuls of coarse salt, as the size 
 may require — say, for a 60- or 80-lb. hide, from 
 10 to 15 lbs. of salt. At any rate, cover the 
 hide well, as it need not be wasted. Then let 
 them lie in this from 11 to 20 days, after which 
 take them up, shake the salt out and use it 
 again. 
 
396 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 HONEY — To Keep. 
 
 To keep honey all the year round without 
 candying, it is only necessary to place the 
 honey, which has previously been nicely 
 strained, in a pan or pail, which may be placed 
 inside of another one, putting 2 or 3 bits of 
 wood under the pail containing the honey to 
 prevent it from burning upon the bottom ; then 
 fill the outer one with water and just bring to 
 the boiling point, skimming off the wax and all 
 foam which gathers upon the top. As soon as 
 it comes to the boiling point, remove from the 
 stove, and, after a few minutes, skim and pour 
 into jars to cool. Cover tightly and place in a 
 cool cellar. 
 
 HORNS — To Polish. 
 
 First boil the horn to remove the pith, if it 
 has been freshly taken from the animal. If it 
 is an old, dry horn, the pith may be dried out, 
 and boiling is not necessary; but it may be 
 laid in hot water for a short time to make it 
 soft. Then scrape off all the roughnesses with a 
 coarse file, a knife, or a piece of glass. When 
 the rough spots are removed, rub around the 
 horn with coarse sandpaper, then with a finer 
 kind. After this, rub the horn lengthwise with 
 a flannel cloth which has been dipped in 
 powdered pumice-stone or rotten stone and 
 moistened in linseed oil. This rubbing should 
 continue until all the sandpaper marks are re- 
 moved; then give a final rubbing with a clean 
 flannel cloth, and lastly with a piece of tissue 
 paper. 
 
 HOUSE PLANTS. 
 
 Plants that have blossomed through the win- 
 ter, and which you intend to use another season 
 in the house, should not go on blossoming. See 
 that they get at their summer’s work as soon as 
 possible. That work is to rest. Encourage 
 them to do nothing but recuperate. Do not 
 give rich soil or large amounts of water, for 
 these encourage vigorous growth. The plants 
 should remain as nearly dormant as is consist- 
 ent with health. Cut back well; prune into 
 something like symmetrical form, and keep 
 watch of them as growth is made. Pinch back 
 whenever it seems necessary to do so to secure 
 good form. 
 
 ICE— To Preserve. 
 
 Wrap it in several thicknesses of newspaper. 
 See also Refrigerator. 
 
 Ice in the Sick-room . — A saucerful of shaved 
 ice may be preserved for 24 hours with the ther- 
 mometer in the room at 90° F., if the following 
 precautions are observed: Put the saucer con- 
 
 taining the ice in a soup wlate and cover it 
 with another. Put the soup plate thus ar- 
 ranged on a good, heavy pillow, and cover it 
 
 with another pillow, pressing the pillows so 
 that the plates are completely embedded in 
 them. An old jack plane set deep is a most 
 excellent thing with which to shave ice. It 
 should be turned bottom upward, and the ice 
 shoved backward and forward over the cutter. 
 
 ICE-HOUSE— Extemporaneous. 
 
 An ice-house can be extemporized without 
 making a tenon or sawing a board. Construct a 
 pen near the pond or stream where the ice is to 
 be gathered, choosing, if possible, a gravel bank 
 where there will be good drainage. The pen 
 may be made of rails 12 feet long, or of any 
 desired length. The larger the pen, the better 
 the ice will keep. Lay up two rails upon each 
 of the four sides. Make the bottom level, and 
 cover it a foot or more with straw, sea-weed, or 
 any convenient refuse vegetable matter. Saw- 
 dust is better than straw, if it can be had. 
 Spent tari-bark is a good material for this 
 foundation. Cut the cakes of ice in the usual 
 manner, and pack them closely, filling the inter- 
 stices with pounded ice, and if the weather is 
 freezing pour on a little water to make it solid. 
 Pack the outside with a foot of straw, sawdust, 
 or other material, and put up the fence as the 
 pile of ice rises. The pile can be conveniently 
 made about 8 feet high. Cover the top with 
 at least 18 inches of sawdust, or 2 feet of 
 straw trodden down closely. Make a roof of 
 boards or slabs slanting to the north, suffi- 
 ciently steep to shed water, and fasten with a 
 few nails. Such a pile of ice as this can be 
 secured by a couple of men and a team in a 
 day. 
 
 A Cheap Ice-box , made with double sides and 
 packed with sawdust, will be wanted. The inner 
 chamber should be about 2 feet long, 2 feet deep, 
 and 18 inches wide. This will hold a single cake 
 of ice weighing 100 lbs. or more, and leave 
 room on top to keep milk, fresh meat, fruit and 
 other matters. It will last from four days to a 
 week, according to the quantity that is used in 
 drinking-water. If the extemporaneous ice- 
 house is not disturbed more than once a week, 
 it will probably supply the family through the 
 summer with abundance of ice. 
 
 ICE- WATER— To Preserve. 
 
 Cover the entire pitcher with a hat-shaped 
 cover of two thicknesses of paper, with a layer , 
 of cotton batting \ inch thick between them. 
 
 Ice-water Without Ice . — Here is a way to get 
 ice-cold water in places where there is no ice. 
 Wrap a porous jug in wet flannel; wrap it all 
 round, leaving no place exposed to the air; 
 place it, filled with water, in an open window 
 exposed to all the air there is. Keep the flan- 
 nel wet. In an hour the contents of that jug 
 will be almost as cool as if they had been iced. 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 397 
 
 INKS. 
 
 Good Black Writing Ink. — Two gallons of 
 strong decoction of logwood, strained, 1^ lbs. 
 blue galls in coarse powder, 6 oz. sulphate of 
 iron, 1 oz. acetate of copper, 6 oz. ground 
 sugar, 8 oz. gum arabic. Set on the stove until 
 it commences to boil, then strain and set away 
 until it becomes settled, and you will have a 
 good black ink. 
 
 A Quart of Ink for a Dime. — Buy extract 
 of logwood, which may be had at 3 cents an 
 ounce, or cheaper by the quantity. Buy also, 
 for 3 cents, an ounce of bi- chromate of potash. 
 Do not make a mistake and get the simple 
 chromate of potash. The former is orange red, 
 and the latter clear yellow. Now, take \ oz. of 
 extract of logwood and 10 grains of bi-chromate 
 of potash and dissolve them in a quart of hot 
 rain-water. When cold, pour it into a glass 
 bottle, and leave it uncorked for a week or two. 
 Exposure to the air is indispensable. The ink 
 is then made, and has cost 5 to 10 minutes’ 
 labor, and about 3 cents, besides the bottle. The 
 ink is at first an intense steel blue, but becomes 
 quite black. 
 
 Jet Black Ink. — To make jet black ink, that 
 is shiny and glistening when applied, dissolve 
 1 pint of soft water, § oz. of potassium bichro- 
 mate, and add 60 oz. of logwood extract dis- 
 solved in 1 gallon of water; then dissolve in 1 
 gallon of water, by continued boiling, borax 
 6 oz., shellac 1J oz. Mix all together while 
 warm and add ammonia 3 oz. 
 
 Violet Ink. — Boil 16 oz. of logwood in 3 
 quarts of rain-water to 3 pints, add 3 oz. of 
 clean gum arabic and 5 oz. of alum (powdered). 
 Shake till well dissolved. It would be well to 
 strain through a wire sieve. 
 
 Copying Ink. — Take 2 gallons of rain-water 
 and put into it \ lb. of gum arabic, J lb. clean 
 copperas, \ lb. nutgalls pulverized. Mix and 
 shake occasionally for 10 days, and strain. If 
 needed sooner, let it steep in an iron kettle 
 until the required strength is obtained. 
 
 Indelible Ink. — An indelible ink that cannot 
 be erased, even with acids, can be obtained 
 from the following recipe : To good gall ink 
 add a strong solution of Prussian blue dissolved 
 in distilled water. This will form a writing 
 fluid which cannot be erased without destruction 
 of the paper. The ink will write a greenish 
 blue, but afterwards will turn black. 
 
 Red Copying Ink. — Dissolve 50 parts of 
 extract of logwood in a mortar in 750 parts of 
 distilled water without the aid of heat ; add 2 
 parts of chromate of potassium, and set aside. 
 After 24 hours add a solution of 3 parts of 
 oxalic acid, 20 parts of oxalate of ammonium, 
 
 and 40 parts of sulphate of aluminum in 200 
 parts of distilled water, and again set aside for 
 24 hours. Now raise it once to boiling in a 
 bright copper kettle, add 50 parts of vinegar, 
 and, after cooling, fill into bottles and cork. 
 After a fortnight decant. This ink is red in 
 thin layers, writes red, gives excellent copies in 
 brownish color, and turns blackish brown upon 
 the paper. 
 
 Violet Copying Ink. — Dissolve 40 parts of 
 extracts of logwood, 5 of oxalic acid, and 30 
 parts of sulphate of aluminum, without heat, in 
 800 parts of distilled water and 10 parts of 
 glycerine; let stand 24 hours; then add a solu- 
 tion of 5 parts of bi-chromate of potassium in 
 100 parts of distilled water, and again set aside 
 for 24 hours. Now raise the mixture once to 
 boiling in a bright copper boiler; mix with it, 
 while hot, 50 parts of wood vinegar, and when 
 cold, put into bottles. After a fortnight decant 
 it from the sediment. In thin layers this ink is 
 reddish violet; it writes dark violet, and fur- 
 nishes bluish violet copies. 
 
 Marking Ink. — 1. Nitrate of silver, \ oz.; 
 hot distilled water, 7 fl. dr.; dissolve, and add 
 mucilage, \ oz., previously rubbed with sap 
 green or syrup of buckthorn, q. s. to color. 
 The linen must be first moistened with “ liquid 
 pounce,” or “ the preparation,” as it is com- 
 monly called, and, when it has again become 
 dry, written on with a clean quill pen. The 
 ink will bear dilution if the writing is not re- 
 quired very black. 
 
 The Pounce or Preparation: A solution of 
 carbonate of soda, 1 ^ oz. ; in water, 1 pint, 
 slightly colored with a little sap green or syrup 
 of buckthorn, to enable the spots wetted with it 
 to be afterwards known. 
 
 2. (Without Preparation): Take of nitrate 
 of silver, \ oz. ; water, \ oz. ; dissolve, add as 
 much of the strongest liquor of ammonia as will 
 dissolve the precipitate formed on its first addi- 
 tion, then further add mucilage 1| dr., and a little 
 sap green, syrup of buckthorn, or finely-pow- 
 dered indigo, to color. Writing executed with 
 this ink turns black on being passed over a hot 
 iron, or held near the fire. 
 
 3. Terchloride or gold, 1J dr.; water, 7 fl. 
 dr. ; mucilage, 2 dr. ; sap green, q. s. to color. 
 To be written with on a ground prepared with 
 a weak solution of protochloride of tin, and 
 dried. Dark purple. 
 
 4. Nitrate of silver, 1 oz. ; tartaric acid ( pure), 
 3 dr. ; are triturated together in a mortar in a 
 dry state ; a little water is then added, by which 
 crystals of tartrate of silver are formed, and the 
 nitric acid set free ; the latter is then saturated 
 with liquor of ammonia, sufficient being added 
 to dissolve all the newly-formed tartrate of sil- 
 
398 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 ver, avoiding unnecessary excess; lastly, a little 
 gum and coloring -matter is added. 
 
 5. To the last is added an ammoniacal solu- 
 tion of a salt of gold. For this purpose may 
 be used the “ purple of Cassius,” the hyposul- 
 phate, the ammonio-iodide, the ammonio-peri- 
 odide of gold, but any other compound of gold 
 which is soluble in ammonia will do as well. 
 This ink is unacted on by nearly all those re- 
 agents which remove writing executed with so- 
 lutions of salts of silver alone, as cyanide of 
 potassium, the chlorides of lime and soda, etc. 
 
 The last two are used in the same manner as 
 No. 2. 
 
 6. From sulphate of iron, 1 dr. ; vermilion, 4 
 dr. ; boiled linseed oil, 1 oz. ; triturated together 
 until perfectly smooth. Used with type. 
 
 7. A strong solution of chloride of platinum 
 with a little potassa, and sugar and gum, to 
 thicken. 
 
 8. Sulphate of manganese, 2 parts; all in the 
 fine powder, and triturated to a paste with a 
 little water. Used with type and stencil-plates, 
 the part, when dry, being well rinsed with wa- 
 ter. Brown. 
 
 9. (Aniline Black.) This ink is prepared by 
 means of two solutions, one of copper, the other 
 of aniline, prepared as follows: (1) Copper 
 solution, 8.52 grams of crystallized chloride 
 of copper, 10.65 grams of chlorate of soda, and 
 5.35 grams of chloride of ammonia are dissolved 
 in 60 grams of water. (2) Aniline solution: 
 20 grams of hydrochlorate of aniline are dis- 
 solved in 30 grams of distilled water, and to 
 this are added 20 grams of solution of gum 
 arabic (1 part of gum to 2 of water), and 10 
 grams of glycerine. By mixing in the cold 4 
 parts of the aniline solution with 1 part of the 
 copper solution a greenish liquid is obtained, 
 which can be employed directly for the marking; 
 but as this liquid can only be preserved for a 
 few days without decomposition, it is advisable 
 to keep the solution separately until the ink is 
 required for use. 
 
 The ink may be used either with a pen or a 
 stencil-plate and brush ; if it does not flow freely 
 from the pen it may be diluted with a little wa- 
 ter without fear of weakening the intensity of 
 the color. At first the writing appears of a 
 pale green color, but after exposure to the air it 
 becomes black, or it may be changed to a black 
 color immediately, by passing a hot iron over the 
 back of the fabric, or heating it over the flames 
 of a spirit lamp. As, however, a dry heat is 
 apt to make brittle the fiber saturated with the 
 ink, it is preferable to hold the marked fabric 
 over a vessel containing water in full ebullition; 
 the heat of the vapor is sufficient to determine 
 almost immediately the reaction by which aniline 
 black is formed. After the steaming, the writ- 
 
 ing should be washed in hot soapsuds, which 
 gives the ink a fine blue shade. The ink is not 
 acted upon by acids or alkalies, and if care be 
 taken that the fibers are well saturated with it, 
 there is no danger of its being removed by 
 washing. 
 
 The products of the first two of the above 
 formulae constitute the marking inks usually 
 sold as indelible inks, “ which no art can extract 
 without injuring the fabric.” They are not in- 
 delible, however. On the contrary, they may 
 be discharged with almost as much facility as 
 common iron-moulds. This may be easily and 
 cheaply effected by means of ammonia, cyanide 
 of potassium, the chlorides of lime and soda, 
 and some of the hyposulphites, without in the 
 least injuring the texture of the fabric to which 
 they may be applied. The only precaution re- 
 quired is that of rinsing the part in clean water 
 immediately after the operation. The “ mark- 
 ing ink without preparation” is more easily ex- 
 tracted than that “with preparation.” The 
 former has also the disadvantage of not keeping 
 so well as the latter, and of depositing a portion 
 of fulminating silver, under some circum- 
 stances, which renders its use dangerous. The 
 thinner inks, when intended to be used with 
 type or plates, are thickened by adding a little 
 more gum, or some sugar. 
 
 Packer's Inks. (Used by packers for mark- 
 ing bales, boxes, etc.) — 1. Pitch, 3 lbs.; melt 
 over the fire, and add of lampblack, \ lb. ; mix 
 well. 
 
 2. Take lampblack and mix thoroughly with 
 sufficient turpentine to make it thin enough to 
 flow from the brush. Powdered ultramarine 
 blue makes a fine blue marking ink. 
 
 Purple Ink . — A strong decoction of logwood, 
 to which a little alum or chloride of tin has been 
 added. 
 
 Red Ink. — 1. Brazilwood (ground), 4 oz.; 
 white wine vinegar (hot), l\ pint. Digest in 
 glass or a well tinned, copper or enamel sauce- 
 pan until the next day, then gently simmer for 
 J hour, adding, towards the end, gum arabic 
 and alum, of each J oz. 
 
 2. Ground Brazil wood, 10 oz. ; white vine- 
 gar, 10 pints; macerate for 4 or 5 days, then 
 boil as before to one-half, and add of roach 
 alum, 4J oz.; gum, 5 oz., and when dissolved, 
 bottle for use. 
 
 3. Cochineal (in powder), 1 oz.; hot water, 
 J pint; digest, and when quite cold add of 
 spirit of hartshorn, \ pint (or liquor of ammonia, 
 1 oz., diluted with 3 or 4 oz. water); macerate 
 for a few days longer, and then decant the clear. 
 Very fine. 
 
 Sympathetic Ink . — Fluids which, when used 
 for writing, remain invisible until the paper is 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 399 
 
 heated, or acted on by some other chemical 
 agent. Sympathetic inks have been frequently 
 employed as the instruments of secret corre- 
 spondence, and have often escaped detection; 
 but by heating the paper before the fire until it 
 begins to grow discolored by the heat, the 
 whole of them may be rendered visible. The 
 following are the most common and amusing 
 sympathetic inks : 
 
 1. Sulphate of copper and sal ammoniac, 
 equal parts, dissolved in water. Writes color- 
 less, but turns yellow when heated. 
 
 2. Onion juice; like the last. 
 
 3. A weak infusion of galls. Turns black 
 when moistened with weak copperas water. 
 
 4. Solution of chloride or nitromuriate of co- 
 balt. Turns green when heated, and disappears 
 again on cooling. If the salt is pure, the marks 
 turn blue. 
 
 5. Solution of acetate of cobalt, to which a 
 little niter has been added. Becomes rose- 
 colored when heated, and disappears on cooling. 
 
 6. A weak solution of mixed chlorides of co- 
 balt and nickel. Turns green. 
 
 Yellow Ink. — From gamboge (in coarse 
 powder), 1 oz.; hot water, 5 oz. Dissolve, and, 
 when cold, add of spirits, \ oz. 
 
 Ink /or Zinc Labels. — Dissolve 100 grains 
 of tetrachloride of platinum in a pint of water. 
 A little mucilage and lampblack may be added. 
 
 Ink Powders . — 1. Aleppo galls, 4 oz. ; sulph- 
 ate of iron, 11 oz. ; gum arabic, 1 oz. ; lump 
 sugar, \ oz. (all quite dry and in powder) ; mix 
 and divide into three packets. A pint of boil- 
 ing water poured over one of them produces, in 
 a few hours, a pint of excellent ink. 
 
 2. Aleppo galls, 3 lbs. ; copperas, 1 lb. ; gum 
 arabic, J lb.; white sugar, \ lb.; all in powder; 
 mix, and divide into two-ounce packets, to be 
 used as the last. 
 
 Lithographic Ink. — 1. Mastic (in tears), 8 
 oz.; shellac, 12 oz. ; Venice turpentine, 1 oz. ; 
 melt together ; add, of wax, 1 lb. ; tallow, 6 oz. ; 
 when dissolved, further add of hard tallow soap 
 (in shavings), 6 oz. ; and when the whole is 
 perfectly combined add of lampblack 4 oz. ; 
 lastly, mix well, cool a little, and then pour it 
 into moulds, or upon a slab, and when cold cut 
 it into square pieces. 
 
 2. (Autographic.) — Take of white wax, 8 
 oz., and white soap, 2 to 3 oz.; melt, and when 
 well combined, add of lampblack, 1 oz.; mix 
 well, heat it strongly, and then add of shellac, 
 2 oz. ; again heat it strongly, stir well together, 
 cool a little, and pour it out as before. With 
 this ink lines may be drawn of the finest to the 
 fullest class, without danger of its spreading, 
 and the copy may be kept for years before 
 being transferred. 
 
 The above inks are rjibbeu down with a little 
 water in a small cup or saucer for use in the 
 same way as common water color cakes or 
 India ink. In winter the operation should be 
 performed near the fire, or the saucer should be 
 placed over a basin containing a little tepid 
 water. Either a steel pen or a camel’s hair 
 pencil may be employed with the ink. 
 
 INSECTS. 
 
 How to Destroy Insects . — The Bureau of 
 Entomology, Washington, sends out the follow- 
 ing, for use as insecticides on or about plants, 
 etc. : London Purple — To 20 lbs. of flour from 
 \ to J lb. is added and well mixed. This is 
 applied with a sifter or blower. With 40 gal- 
 lons of water \ to \ lb. is mixed for spraying. 
 Paris Green — With 20 lbs. of flour from \ to 
 
 1 lb. is mixed and applied by sifting or by a 
 blower. The same amount of the insecticide to 
 40 gallons of water is used as a spray. 
 Bisulphate of Carbon — For use in the ground 
 a quantity is poured or injected among the 
 roots that are being infected. Against insects 
 damaging stored grain of museum material a 
 small quantity is used in an air-tight vessel. 
 Carbolic Acid — A solution of 1 part in 100 of 
 water is used against parasites on domestic 
 animals and their barns and sheds; also on the 
 surface of plants and among the roots in the 
 ground. Helebore — The powder is sifted on 
 alone or mixed 1 part to 20 of flour. With 1 
 gallon of water \ lb. is mixed for spraying. 
 Kerosene-Milk Emulsion — To 1 part milk add 
 
 2 parts kerosene and churn by force-pump or 
 other agitator. The butter-like emulsion is 
 diluted ad libitum with water. An easier 
 method is simply to mix 1 part kerosene with 
 8 of milk. Soap Emulsion — In 1 gallon hot 
 water \ lb. whale oil soap is dissolved. This, 
 instead of milk, is mixed to an emulsion with 
 kerosene in the same manner and proportion as 
 above. Pyrethrum, Persian Insect Powder — 
 Is blown or sifted on dry, also applied in water 
 1 gallon to a tablespoonful of the powder, well 
 stirred and then sprayed. Tobacco Decoction 
 — This is made as strong as possible as a wash 
 or spray to kill insect pests on animals and 
 plants. 
 
 How to Get Rid of Household Pests . — In a 
 lecture before the Lowell Institute recently, 
 Professor Riley discussed the ever timely sub- 
 ject of household pests. For certain of the 
 commoner pests, such as the bed-bug, the 
 carpet-beetle and the clothes-moth, benzine, 
 applied in a fine spray by means of a hand 
 atomizer, was stated to be the best remedy, as 
 in most cases it destroys the insect in all stages, 
 including the egg. In using benzine, however, 
 care must be taken that no fire or artificial light 
 
400 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 is in the room at the same time, the vapor of 
 benzine being highly explosive. For cock- 
 roaches, bristle-tails, or fish-moths, and fleas, the 
 lecturer recommended a liberal use of pyre- 
 thrum powder, in the form of either Persian or 
 Dalmatian powder or Buhach. Fleas, he said, 
 are generally introduced into houses by dogs or 
 cats, and the presence of bed-bugs is not always 
 a sign of uncleanliness, as they have been found 
 under the bark of trees in the woods, and in 
 country houses may sometimes be traced to 
 this source. Keeping premises clean and dry 
 was said to be in general a good preventive of 
 insect pests. The common house-fly, with its 
 complicated mouth and its stereoscopic eyes 
 with 4,000 facets, was next discussed, and the 
 lecturer then passed on to an interesting account 
 of the mosquito. The eggs of this insect are 
 laid in the water, and the larva, when hatched, 
 passes through several molts in the same ele- 
 ment, the perfect mosquito finally breaking ort 
 from the pupal skin and flying away on her 
 bloodthirsty mission. The female mosquito is 
 the form which stings, the male seldom leaving 
 the swamp where he dwells, and contenting 
 himself with vegetable juices. In dealing with 
 the mosquito as a household pest, good pyre- 
 thrum powder is probably the best preventive 
 of its annoyances. Moistened and made into 
 little cones, allowed to dry, and then burned in 
 a closed chamber, this powder will either 
 stupefy or kill, and is one of the best means of 
 freeing chambers from mosquitoes. 
 
 Insect Exterminator. — Quassia chips, 3 J oz. : 
 stavesacre seed, 5 drams. Boil in 7 pints of 
 water until reduced to 5 ; when cool, strain it 
 and use with a watering-pot. 
 
 IRON. 
 
 To Test Quality of Iron. — A soft, tough iron 
 is indicated by the fracture giving long, silky 
 fibers of a grayish hue, the fibers cohering and 
 twisting together before breaking. Badly re- 
 fined iron is indicated by short, blackish fiber. 
 Good iron is indicated by a medium, even grain 
 mixed with fibers. Brittle iron is indicated by 
 coarse grain with brilliant crystallized fracture, 
 brown or yellow spots. It works easily when 
 heated, and welds easily. Hot shot iron is 
 indicated by cracks on the edge of bars. Good 
 iron heats easily, throws few sparks, and is soft 
 when hammered. 
 
 Polished Iron Work may be preserved from 
 rust by an inexpensive mixture, consisting of 
 copal varnish intimately mixed with as much 
 olive oil as will give it a degree of greasiness, 
 adding thereto nearly as much spirit of turpen- 
 tine as of varnish. 
 
 Cast Iron Work is best preserved by the 
 common method of rubbing with black lead. 
 
 If rust has made its appearance on grates 
 or fire-irons, apply a mixture of two parts of 
 tripoli to one of sulphur, intimately mingled on 
 a marble slab, and laid on with a piece of soft 
 leather. Or emery and oil may be applied with 
 excellent effect ; not laid on in the usual slov- 
 enly way, but with a spongy piece of fig wood 
 fully saturated with the mixture. This will not 
 only clean but impart a polish to the metal as 
 well. 
 
 IRONING. 
 
 There are a great many housekeepers to whom 
 a few hints about starching and ironing cuffs, 
 collars and shirt-bosoms would be acceptable. 
 Many have tried to give their linen a laundry 
 finish, and have given up in despair. If such 
 will follow these directions they will be de- 
 lighted, not only with the beautiful gloss on 
 the linen, but also with its stiffness and elasticity : 
 
 Always dry the linen before starching. 
 
 To make the starch, wet 2 tablespoons of 
 starch, smooth in a little cold water, pour on a 
 quart of boiling water, stirring rapidly till it 
 boils. Add a piece of “enamel” the size of a 
 hazelnut. To make the “enamel,” melt to- 
 gether with gentle heat 1 oz. white wax and 
 2 oz. spermaceti. 
 
 Let the starch boil ten minutes. While hot 
 put in collars, cuffs, etc., work them thoroughly 
 through the starch, and wring. To J- cup of 
 the boiled starch add a teaspoon of starch wet ; 
 smooth in 2 tablespoons of cold water. Take 
 each piece of linen that has been through the 
 hot starch, spread on a clean table or sheet, and 
 with the fingers rub this mixture of boiled and 
 raw starch on and into each piece, stretching 
 and smoothing, running the fingers under plaits 
 in shirt-bosoms, and smoothing out all wrinkles ; 
 dry, wring a towel not too dry out of cold water, 
 lay each piece on this separately, and roll tight. 
 
 In half an hour they are ready to iron. After 
 ironing them smooth with an ordinary iron, lay 
 them on a hardwood board and rub with a pol- 
 ishing iron — the one with a round end of “ Mrs. 
 Pott’s irons ” can be used. A great deal depends 
 on the dexterity with which you use the “heel” 
 of this iron. A little practicing, however, will 
 secure surprising results. Perhaps it would be 
 well to add one hint more : everything should 
 be perfectly clean. 
 
 Ironing Cuffs. — Cuffs ironed at home often 
 wrinkle and blister. To avoid this, do not iron 
 the cuffs until perfectly dry, and then, taking 
 the broad end of a flat-iron, press very hard on 
 the edge, placing it first at one end of the cuff 
 and slowly going over the length of it. The 
 cuff will roll as the iron leaves it. 
 
 To Make Flat-Irons Smooth. — Beeswax and 
 salt will make flat-irons as clean and smooth as 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 401 
 
 g^ass. Tie a lump of wax in a rag, and keep it 
 for that purpose. When the irons are hot, rub 
 them with the wax-rag, then scour with paper 
 or rag sprinkled with salt. 
 
 To Give a Fine Polish to Starch. — Dissolve 
 a teaspoonful of alum in a pint of starch. This 
 holds the colors and luster. 
 
 IYORY. 
 
 The osseous portion of the tusks and teeth of 
 the male elephant, the hippopotamus, wild 
 boar, etc. That of the narwhal or seahorse is 
 the mos f esteemed, on account of its superior 
 hardness, toughness, translucency and white- 
 ness. The dust or shavings ( ivory dust , ivory 
 shavings') of the turner form a beautiful size 
 or jelly when boiled in water. Vegetable ivory 
 is the hard albumen of the seed of the Phytele- 
 phas macrocarpa , one of the palm family. 
 
 Ivory may be dyed or stained by any of the 
 ordinary methods employed for woolen, after 
 being freed from dirt and grease; but more 
 quickly as follows : 
 
 1. Black: The ivory, well washed in an 
 alkaline lye, is steeped in a weak, neutral solu- 
 tion of nitrate of silver, and then exposed to 
 the light, or dried and dipped into a weak solu- 
 tion of sulphide of ammonium. 
 
 2. Blue: Steep in a weak solution of sul- 
 phate of indigo which has been nearly neutral- 
 ized with salt of tartar, or in a solution of sol- 
 uble Prussian blue. A still better plan is to 
 steep it in the dyer’s green indigo-vat. 
 
 3. Brown : As for black, but using a weaker 
 solution of silver. 
 
 4. Green: Dissolve verdigris in vinegar, 
 and steep the pieces therein for a short time, 
 observing to use a glass or stoneware vessel ; or, 
 in a solution of verdigris, 2 parts, and sal 
 ammoniac, 1 part, in soft water. 
 
 5. Purple: Steep in a weak neutral solu- 
 tion of terchloride of gold, and then expose to 
 the light. 
 
 6. Red: Make an infusion of cochineal in 
 liquor of ammonia, then immerse the pieces 
 therein, having previously soaked them for a 
 few minutes in water very slightly acidulated 
 with aquafortis. 
 
 7. Yellow : Steep the pieces for some hours 
 in a solution of sugar of lead, then take them 
 out, and when dry, immerse them in a solution 
 of chromate of potassa. 
 
 Ivory is etched or engraved by covering it 
 with an etching ground or wax, and employing 
 oil of vitriol as the etching fluid. 
 
 Ivory is rendered flexible by immersion in a 
 solution of pure phosphoric acid (sp. gr. 1.13), 
 until it loses, or partially loses, its opacity, 
 when it is washed in clean cold soft water, and 
 dried. In this state it is as flexible as leather, 
 
 but gradually hardens by exposure to air. 
 Immersion in hot water, however, restores its 
 softness and pliancy. According to Dr. Ure, 
 the necks of some descriptions of infants’ feed- 
 ing bottles are thus made. 
 
 Ivory is whitened or bleached by rubbing it 
 with finely powdered pumice-stone and water, 
 and exposing it to the sun whilst still moist, 
 under a glass shade, to prevent desiccation and 
 the occurrence of fissures; observing to repeat 
 the process until a proper effect is produced. 
 
 For the preparation of ivory intended for 
 miniature painting Spon says: “The bleach- 
 
 ing of ivory may be more expeditiously per- 
 formed by placing the ivory before a good fire, 
 which will dispel the wavy lines, if they are 
 not very strongly marked, that frequently 
 destroy the uniformity of surface.” 
 
 Ivory may be gilded by immersing it in a 
 fresh solution of proto-sulphate of iron, and 
 afterward in a solution of chloride of gold. 
 
 Ivory is wrought, turned and fashioned in a 
 similar manner and with similar tools to those 
 used for bone and soft brass. 
 
 Bone for ornamental purposes is treated in a 
 similar way to ivory, but less carefully, owing 
 to its inferior value. The bones of living 
 animals may be dyed by mixing madder with 
 their food. The bones of young pigeons may 
 thus be tinged of a rose color in 24 hours, and 
 of a deep scarlet in 3 or 4 days ; but the bones 
 of adult animals take fully a fortnight to 
 acquire a rose color. The bones nearest the 
 heart become tinged the soonest. In the same 
 way logwood and extract of logwood will tinge 
 the bones of young pigeons purple. 
 
 IYORY— Artificial. 
 
 1. Let a paste be made of isinglass, egg-shell 
 in very fine powder, and brandy. Give it the 
 desired color, and pour it while warm into oiled 
 moulds. Leave the paste in the moulds until 
 it becomes hard. 
 
 2. Two parts of caoutchouc are dissolved in 
 36 parts of chloroform, and the solution is 
 saturated with pure gaseous ammonia. The 
 chloroform is then distilled off at a temperature 
 of 85 degrees C. The residue is mixed with 
 phosphate of lime or carbonate of zinc, pressed 
 into moulds and dried. When phosphate of 
 lime is used the product possesses to a consider- 
 able degree the nature of the composition of 
 ivory. 
 
 JAPANNING. 
 
 The art of covering paper, wood or metal 
 with a coating of hard, brilliant and durable 
 varnish. The varnishes or lacquers employed 
 for this purpose in Japan, China and the Indian 
 Archipelago are resinous juices derived from 
 various trees belonging to the natural order 
 
402 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 Anacardiacece, and species of Rus (sumach). 
 For use, they are purified by a defecation and 
 straining, and are afterward mixed with a little 
 oil, and with coloring matter, as required. In 
 this country varnishes of amber asphaltum, or 
 copal, or mixtures of them, pass under the 
 names of ‘Japan’ and ‘Japan Varnishes.’ 
 
 Process : The surface is colored or painted 
 
 with devices, etc., as desired, next covered with 
 a highly transparent varnish (amber or copal), 
 then dried at a high temperature (135° to 165° 
 Fahr.) and lastly polished. Wood and paper 
 are first sized, polished and varnished. For 
 plain surfaces, asphaltum varnish, or Japan is 
 used. 
 
 JARS. 
 
 To Clean Preserve Jars. — Sweetmeat jars or 
 bottles may be cleaned without scraping them, 
 by pouring in the jars hot water and a tea- 
 spoonful or two of pearlash. The contents 
 which remain sticking to the sides and bottom 
 of the jar will be disengaged by the pearlash 
 and float loose in the water. 
 
 Sweetening Stone Jars. — A housekeeper 
 writes: “ Having some stone jars in which lard 
 had been packed until they became unfit for 
 use, I made them perfectly sweet by packing 
 them full of fresh earth and letting it remain 
 two or three weeks. This is an experiment 
 with me, and I suspect it would be equally 
 effective in any case of foul earthen or stone 
 ware.” 
 
 To Clean Jars and Buckets. — A convenient 
 method of cleansing a jar, bucket, tub or 
 barrel is to place a small quantity of lime on 
 the bottom, and then slaking it with hot water 
 in which as much salt has been dissolved as it 
 will take up. It will purify it like a charm. 
 Cover vessel to keep steam in. 
 
 JEWELRY. 
 
 The gold in articles of jewelry, whether solid 
 or plated, which are not intended to be exposed 
 to very rough usage, is generally ‘colored,’ as 
 it is called in the trade. This is done as fol- 
 lows: 
 
 1. (Red Gold Color.) The article, after 
 being coated with amalgam, is gently heated, 
 and, whilst hot, is covered with gilder’s wax; it 
 is then flamed over a wood fire, and strongly 
 heated, during which time it is kept in a state 
 of continual motion, to equalize the action of 
 the fire on the surface. When all the composi- 
 tion has burned away, the piece is plunged into 
 water, cleansed with the ‘ scratch-brush ’ and 
 vinegar, and then washed and burnished. To 
 briDg up the beauty of the color, the piece is 
 sometimes washed with a strong solution of 
 verdigris in vinegar, next gently heated, 
 
 plunged whilst hot into water, and then washed, 
 first in vinegar, or water soured with nitric 
 acid, and then in pure water; it is, lastly, 
 burnished, and again washed and dried. 
 
 2. (Ormolu Color.) This is given by 
 covering the parts with a mixture of powdered 
 hematite, alum, common salt and vinegar, and 
 applying heat until the coating blackens, when 
 the piece is plunged into cold water, rubbed 
 with a brush dipped in vinegar, or in water 
 strongly soured with nitric acid, again washed 
 in pure water, and dried. During this process, 
 the parts not to be dried in ‘ormolu color’ 
 should be carefully protected. 
 
 KALEIDOSCOPE. 
 
 This pleasing philosophical toy, invented by 
 Sir David Brewster, is made as follows: Two 
 
 slips of silvered glass, from 6 to 10 inches long, 
 and from one to one and one-half inches wide, 
 and rather narrower at one end than the other, 
 are joined together lengthwise, by one of their 
 edges, by means of a piece of silk or cloth 
 glued on their backs; they are then placed in a 
 tube of tin or pasteboard, blackened inside, and 
 a little longer than is necessary to contain 
 them, and are fixed by means of small pieces of 
 cork, with their faces at an angle to each other 
 that is an even aliquot part of 4 right angles 
 (as the one-sixth, one-eighth, one-tenth, etc.) 
 The other end of the tube is then closed with 
 an opaque screen or cover, through which a 
 small eyehole is made in the center; and the 
 other end is fitted, first with a plate of common 
 glass, and at the distance of about one-eighth of 
 an inch, with a plain piece of slightly ground 
 glass, parallel to the former; in the intermediate 
 place or cell are placed the objects to form the 
 images. These consist of colored pieces of 
 glass, glass beads, or any other colored dia- 
 phanous bodies, sufficiently small to move 
 freely in the cel!, and to assume new positions 
 when the tube is shaken or turned round. A 
 tube so prepared presents an infinite number of 
 changing and symmetrical pictures, no one of 
 which can be exactly reproduced. This toy is 
 easily constructed, is very inexpensive, and at 
 the same time capable of affording an almost 
 inexhaustible fund of amusement to the young. 
 Any common tube of tin or pasteboard may be 
 used, and strips of glass smoked on one side 
 will answer for mirrors. 
 
 KEROSENE. 
 
 Uses of Kerosene. — Wash-day is robbed of 
 half its terror by the use of kerosene. A table- 
 spoonful, put into the boiler with the week’s 
 washing, results in the clothes coming out 
 snow-white; nor is it the least bit harmful to the 
 finest white clothes. On the contrary it cleans 
 them without injury, and without the tiresome 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 403 
 
 and destructive washboard rubbing. Again, 
 kerosene is useful in the laundry, for it takes 
 the rust from flat-irons better than anything 
 else tried. It will cemove iron rust and fruit 
 stains from almost any kind of goods without 
 injury to the coloring or fabric. The spots 
 must be washed in kerosene before they have 
 been put into the soap and water. As a 
 polisher of furniture it is without a peer. It 
 will even remove stains caused by careless 
 hands setting hot dishes on polished table 
 tops. In house-cleaning time it proves a bless- 
 ing, for it will give window panes, mirrors and 
 lamp chimneys a luster which nothing else can. 
 Kerosene also prevents iron rust. 
 
 Test for Kerosene. — Into a tumblerful of 
 water at 110° Fahr., stir a tablespoonful of the 
 oil to be tested, and leave till the oil reaches 
 about the same temperature. As the oil floats 
 on the surface, pass a lighted match over it. If 
 the oil does not ignite it can be safely used ; 
 but if it does ignite, do not use it, whatever the 
 price may be. Another test is to fill a narrow 
 test-tube with the oil to be tested; close it with 
 the finger, invert it, and plunge entirely in 
 water of 140° Fahr. ; if, when the temperature 
 has descended to 110°, any gas bubbles are 
 seen in the closed upper part of the test-tube, 
 the oil contains dangerous inflammable vapors. 
 
 Kerosene Stains in Carpets may be removed 
 by sprinkling buckwheat flour over the spot. 
 If one sprinkling is not enough, repeat. 
 
 KEYS— To Fit into Locks, 
 
 Take a lighted match or candle and smoke 
 the new key in the flame, introduce it carefully 
 into the key-hole, press firmly against the 
 opposing wards of the lock, and withdraw it. 
 The indentations on the smoked part of the key 
 will then show you exactly where to file. 
 
 KNIYES-To Clean. 
 
 After being used all knives should be wiped 
 on a coarse cloth, so as to insure their freedom 
 from grease previous to being cleaned. The 
 practice of dipping the blades in hot water not 
 only fails to remove any grease that may be on 
 them, but is almost sure to loosen the handles. 
 It is very essential to remove any grease from 
 them, since if this remain it will spoil the knife- 
 board. 
 
 To Keep Knives from Rusting. — Steel knives 
 which are not in general use may be kept from 
 rusting if they are dipped in a strong solution 
 of soda — one part water to four of soda ; then 
 wipe them dry, roll in flannel and keep them in 
 a dry place; or the steel may be well covered 
 with mutton tallow, then wrapped in paper and 
 put away. 
 
 Charcoal for Table Knives. — Powdered 
 charcoal is a good thing to use in scouring 
 knives and forks, as it will not wear them out 
 near so fast as brick dust, which is most com- 
 monly used. 
 
 To Clean Rusty Table Knives. — Where the 
 knives have got rusty by neglect, rub the blades 
 over thoroughly with coal oil; allow this to 
 remain as long as possible, a day or so at least, 
 then rub the steel with finely powdered, un- 
 slaked lime or pumice stone. To keep them 
 from rusting when not in daily use, dry them 
 thoroughly and roll up in a flannel cloth and 
 keep it in a dry place. 
 
 KOUMISS. 
 
 A liquor prepared by the Calmucs, by fer- 
 menting mare’s milk, previously kept until 
 sour, and then skimmed. By destilation it 
 yields a spirit called rack, racky, or araka. 
 Twenty-one pounds of fermented milk yield 
 about ^ pint of low wines, and this, by rectifi- 
 cation, gives fully \ pint of strong alcohol. It 
 has lately come into use as a remedy for phthisic 
 and general debility. 
 
 The following formula for the preparation of 
 so-called “Koumiss Extract” is said to be a 
 good one: Powdered sugar of milk, 100 parts; 
 glucose (prepared from starch); 100 parts; cane 
 sugar, 300 parts; bicarbon' ite of potassium, 36 
 parts; common salt, 33 parts. Dissolve these 
 ingredients in 600 parts of boiling fresh whey 
 of milk, allow the solution to cool, then add 100 
 parts of rectified spirits, and afterward 100 parts 
 of strained fresh beer yeast. Stir the mixture 
 well and put into bottles containing a half pint 
 each. The bottles must be well corked and 
 kept in a cool place. 
 
 For the preparation of koumiss add 5 to 6 
 tablespoonfuls of this extract to a quart of 
 skimmed, luke-warm milk, contained in a bottle 
 of thick glass; cork well, keep the bottle for 
 half a day in a moderately warm room (16° to 
 20° C. ), and afterward in a cool cellar, shaking 
 occasionally. The bottle should be filled to 
 within about 1J in. of the cork. After two 
 days the koumiss is ready for use. 
 
 LAC— Bleached. 
 
 By dissolving lac in a boiling lye of pearlash 
 or caustic potassa, filtering and passing chlorine 
 through the solution until all the lac is precipi- 
 tated ; this is collected, well washed and pulled 
 in hot water, and, finally, twisted into sticks, and 
 thrown into cold water to harden. Used to 
 make pale varnishes and the more delicate- 
 colored sealing-wax. 
 
 LAC BYE. 
 
 A coloring substance used to dye scarlet, 
 imported from India. It is made by dissolving 
 
404 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 out the color of ground stick-lac by means of a 
 weak alkaline solution, and then precipitating 
 it along with alumina by adding a solution of 
 alum. 
 
 To prepare the lac for dyeing, it is ground 
 and mixed with diluted “lac spirit,” and the 
 whole allowed to stand for about a week. The 
 cloth is first mordanted with a mixture of tartar 
 and “lac spirit,” and afterward kept near the 
 boil for three-quarters of an hour, in a bath 
 formed by adding a proportion of the prepared 
 lac dye to the mixture used for mordanting. 
 Lac dye is only applicable to woolen and silk. 
 The colors it yields are similar to those obtained 
 from cochineal, but less brilliant. 
 
 LACE. 
 
 To Clean Gold and Silver Lace. — Reduce to 
 fine crumbs the interior of a 2-lb. stale loaf, 
 and mix with them \ lb. of powder blue. 
 Sprinkle some of this mixture plentifully on 
 the lace, afterward rubbing it on with a piece of 
 flannel. After brushing off the crumbs rub the 
 lace with a piece of crimson velvet. 
 
 To Scour Lace. — Take a perfectly clean wine 
 bottle; wind the lace smoothly and carefully 
 round it; then gently sponge it in tepid soap 
 and water; and when clean, and before it 
 becomes dry, pass it through a weak solution 
 of gum and water. Next pick it out and place 
 it in the sun to dry. If it be desired to bleach 
 the lace, it should be rinsed in some very weak 
 solution of chloride of lime, after removal from 
 which it must be rinsed in cold water. Starch 
 and expose it; then boil and starch, and again 
 expose it if it has not become sufficiently white. 
 
 The following method is also said to whiten 
 lace: It is first ironed slightly, then folded 
 
 and sewn into a clean linen bag, which is then 
 placed for 24 hours in pure olive oil. After- 
 ward the bag, with the lace in it, is to be boiled 
 in a solution of soap and water for 15 minutes, 
 then well rinsed in luke-warm water, and finally 
 dipped in water containing a small quantity of 
 starch. The lace is then to be taken from the 
 bag, and stretched on pins to dry. 
 
 In the cleaning of lace, borax will be found 
 an admirable agent. Where the goods are not 
 much soiled they may be immersed over night 
 in a weak solution, which will so cleanse them 
 that they will require in the morning but two 
 or three gentle rinsings, from which they will 
 emerge clean. 
 
 To Scour Point Lace proceed as follows: 
 Fix the lace in a prepared tent, draw it tight 
 and straight, make a warm lather of Castile 
 soap, and with a fine brush dipped in rub over 
 tho lace gently, and when clean on one side do 
 the same on the other; then throw some clean 
 water on it, in which a little alum has been 
 
 dissolved, and take off the suds; and, having 
 some thin starch, go over with it on the wrong 
 side, and iron it on the same side when dry ; 
 then open with a bodkin and set it in order. 
 
 To Restore Black Lace. — Mix ox-gall per- 
 fumed with musk in hot water ; squeeze, but do 
 not rub the lace in it ; take it out, rinse through 
 one pure cold water and a blued (with a blue- 
 bag) water; squeeze it dry; pin it out very care- 
 fully to dry on a linen cloth; when nearly dry, 
 lay a cloth over the ironing blanket, stretch the 
 lace on it, and iron it on the right side; or dry 
 without ironing. 
 
 Some recommend pursuing the same plan 
 with strong green tea instead of ox- gall. Sal 
 volatile and water also answer very well; then 
 the lace must be dipped in thin sta^h and 
 ironed between muslin. 
 
 LACQUERING. 
 
 Remove the last vestige of oil or grease from 
 the goods to be lacquered, and do not touch 
 the work with the fingers. A pair of spring 
 tongs or a taper stick in some of the holes is 
 the best way of holding. 
 
 Heat the work sufficiently hot to cause the 
 brush to smoke when applied, but do not make 
 hot enough to harm the lacquer. 
 
 Fasten a small -wire across the lacquer cup 
 from side to side to scrape the brush on ; the 
 latter should have the ends of the hairs trimmed 
 exactly even with a pair of sharp scissors. 
 
 Scrape the brush as dry as possible on the 
 wire, making a flat, smooth point at the same 
 time. 
 
 Use the very tip of the brush to lacquer 
 with, go very slow, and carry a steady hand. 
 
 Put on two coats at least. In order to make 
 a very durable coat, blaze off with a spirit lamp 
 or Bunsen burner, taking special pains not to 
 burn the lacquer. 
 
 If the work looks gummy, the lacquer is too 
 thick; if prismatic colors show themselves, the 
 lacquer is too thin. In the former case, add a 
 little alcohol; in the latter, place over the lamp, 
 and evaporate to the desired consistency. 
 
 If the work is cheap, like lamp-burners, cur- 
 tain fixtures, etc., the goods may be dipped. 
 For this purpose use a bath of nitric acid, equal 
 parts, plunge the goods in, hung on wire, for a 
 moment, take out and rinse in cold water thor- 
 oughly, dip in hot water, the hotter the better, 
 remove and putin alcohol, rinse thoroughly and 
 dip in lacquer, leaving in but a few minutes; 
 shake vigorously to throw off all surplus 
 lacquer, and lay in a warm place; a warm 
 metal plate is the best to dry. Do not touch 
 till cool, and the job is done. Lacquered work 
 should not be touched till cold; it spoils the 
 polish. 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 405 
 
 Sometimes drops will stand on the work, 
 leaving a spot. These drops are merely little 
 globules of air, and can be avoided by shaking 
 when taken out. 
 
 The best lacquer for brass is bleached shellac 
 and alcohol; simply this, and nothing more. 
 
 In the preparation of goods for lacquering, 
 care should be taken to polish gradually, i. e., 
 carefully graduate the fineness of materials until 
 the last or finest finish. Then, when the final 
 surface is attained, there will be no deep 
 scratches, for, of all things to be avoided in fine 
 work, are deep scratches beneath a high polish. 
 LAMPS. 
 
 Care of Lamps. — The burner should be kept 
 carefully free from oil and dust. If a soft rag 
 is used to clean it, apply afterward a stiff brush 
 to remove bits of lint that the cloth has probably 
 left. To brush off the charred part with, a stiff 
 piece of card or a folded paper “ lamplighter ” 
 is the best way to trim the wick. A little alcohol 
 on a cloth is much more efficient than soap and 
 water to clean the chimney. Use the soap and 
 water first, and the alcohol to remove obstinate 
 bits of dust and to give the glass a crystal 
 polish. Rub the metal work bright with its own 
 oil, kerosene, applied on a cloth. Have a care 
 over your lamp cloths and brushes; they should 
 be frequently washed and cleansed to insure 
 cleanly service. 
 
 To Prevent Lamps from Smoking. — Soak 
 wick in vinegar and dry well before using. 
 
 To Toughen Lamp Chimneys , etc. — Immerse 
 the article in a pot filled with cold water, to 
 which some common salt has been added. Boil 
 the water well, then cool slowly. 
 
 LARD. 
 
 To Keep Sweet. — Even during the warmest 
 weather lard can be kept sweet by the following 
 plan: When rendering (melting) it, throw into 
 each kettle a handful of fresh slippery elm bark. 
 No salt must be added to it at any time. The 
 jars in which the lard is to be kept must be 
 thoroughly cleansed. 
 
 To Bleach. — Lard may be bleached by 
 applying a mixture of bichromate of potassa 
 and muriatic acid, in minute proportions, to the 
 fat. 
 
 To Try Out. — This should be done in the 
 open air. Set a large kettle over the fire, in 
 some sheltered place, on a still day. It will 
 cook much quicker in large quantities. Put 
 into the kettle, while the lard is cold, a little 
 saleratus, say 1 tablespoonful to every 20 lbs. ; 
 stir almost constantly when nearly done till the 
 scraps are brown and crisp, or until the steam 
 ceases to rise; then there is no danger of its 
 moulding; strain out into pans, and the first 
 will be ready to empty into crocks when the 
 last is strained. 
 
 LAVENDER. 
 
 The flowers or flowering tops of Lavandula 
 vera or common garden lavender. An essential 
 oil, spirit and tincture prepared from it are of- 
 ficinal in the pharmacopoeias. 
 
 Lavender Dye for Colton. — For 100 yards of 
 material, take 1 lb. of logwood and 2 lbs. of 
 sumach, and scald them separately. Then de- 
 cant them into a proper-sized tub, let them cool 
 to 150° Fahr., and add 2 gills of vitriol. Winch 
 the goods in this 20 minutes; lift, and run them 
 slightly through acetate of iron; wash them in 
 two waters; then give 1 lb. of logwood as be- 
 fore; raise with a pint of chloride of tin, wash 
 in two waters; then in a tub of cold water put 
 4 oz. extract of indigo, enter and winch in this 
 15 minutes, lift; give one water, and dry. 
 
 Lavender Dye for Wool. — Boil 5^ lbs. of log- 
 wood with 2 lbs. of alum. Then add 10 oz. of 
 extract of indigo. When cold put in the goods 
 and gradually raise to the boiling point. For 
 50 lbs. 
 
 Lavender Dye for Silks. — Into a vessel with 
 warm water, as hot as the hand can bear, dis- 
 solve a little white soap, enough to raise a lather; 
 then add 1 gill of archil liquor, and work the 
 goods in this for 15 minutes; ring out and dry, 
 
 Boil 1 oz. of cudbear, and add the solution 
 to the soap and water instead of archil, which 
 will give a lavender having a redder tint than 
 the archil. If a still redder shade of lavender 
 be required the soap may be dispensed with. 
 
 Fine Lavender Water. — Mix. together, in a 
 clean bottle, a pint of inodorous spirit of wine, 1 
 oz. of oil of lavender, a teaspoonful of oil of ber- 
 gamot, and a tablespoonful of oil of ambergris. 
 
 Smith's British Lavender. — English oil of 
 lavender, 2 oz. ; essence of ambergris, 1 oz. ; eau 
 de Cologne, 1 pint; rectified spirit, 1 quart. 
 Very fragrant. 
 
 LEAD PENCILS — To Improve. 
 
 After immersing a lead pencil in a jar of lin- 
 seed oil until it is thoroughly saturated, lead, 
 wood and all, it will be found that the lead has 
 been toughened and softened and the pencil will 
 outwear two of the untreated. 
 
 LEATHER. 
 
 To Make Leather Wear. — It is said 2 parts 
 of tallow and 1 of resin, melted together and 
 applied to the soles of new boots or shoes, as 
 much as the leather will absorb, will double 
 their wear. 
 
 Waterproof Leather. — An Austrian chemist 
 is reported to have solved the problem of water- 
 proofing leather by a cheap and efficient method. 
 He employs a solution of 15 parts of gelatine 
 and 5 parts of bichromate of potash, dissolved 
 
40(3 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 in 1,200 parts of water. Impregnating tlie 
 leather with this solution causes the albumen 
 to coagulate in the pores. 
 
 LEAYES — To Dissect. 
 
 “ For the dissection of leaves,” says Mrs. 
 Cussons, “ I find the process of maceration too 
 long and tedious, to say nothing of the uncer- 
 tainty of the results. I have, therefore, adopted 
 the use of alkali in saturated solution, the speci- 
 mens to be introduced while the liquid is heated 
 to the boiling point ; the time of immersion to 
 be regulated by the character of the various 
 leaves and the nature of the epidermis to be 
 removed. When the specimen is freed from 
 epidermis and cellular tissue, it must be sub- 
 jected to the action of chlorine to destroy the 
 coloring matter. The introduction of peroxide 
 of hydrogen not only serves to render the lace- 
 like specimen purer in color, but also preserves 
 it. In destroying the coloring matter in ferns 
 this also is invaluable; added to the chlorine it 
 gives a solidity to the bleached fronds, and ap- 
 pears to equalize the action of the chlorine. 
 For skeletonizing capsules the slow process of 
 maceration by steeping in rain water is alone 
 available; a moderate heat may be applied to 
 hasten the process, but alkali is useless. The 
 only known flower which can be dissected is the 
 Hydrangea japonica. The fibrous nature of 
 the petals renders it easy to skeletonize in the 
 perfect truss in which it grows. Skeletonized 
 leaves and capsules appear to gain in the pro- 
 cess a toughness and durability not possessed 
 by them in their natural state.” 
 
 LICE. 
 
 Chicken Lice . — Two hard kinds of lice to 
 fight are the very small gray lice and the little 
 red ones. These stay on the roosts and chicken 
 houses in the day-time, and fairly swarm on the 
 fowls at night. Worst of all, they are so very 
 small as scarcely to be seen, and a house may 
 be fairly overrun before their presence is 
 detected. Watch closely; take your roosts out 
 into the sunlight and look on the underside. 
 Kerosene will dispatch these, but at from 15 to 
 25 cents a gallon it is too expensive. Crude 
 petroleum will answer, but it can’t always be 
 had. The most economical method, both of 
 time and cash, is to save all the strong soapsuds 
 after washing, re-heat it boiliog hot and scald 
 the roosts and every nook and corner of the 
 house. 
 
 To Free Plants from Leaf Lice . — 1. The 
 following is recommended as a cheap and easy 
 method: Mix 1 oz. of flour of sulphur with 1 
 bushel of sawdust; scatter this over the plants 
 infected with these insects; they will soon be 
 freed, though a second application may possibly 
 be necessary. 
 
 2. Sprinkle some common fine-cut smoking 
 tobacco, - strong, over the top of the earth about 
 the plant, and keep the plant well watered. The 
 strength of the tobacco passing through the 
 earth and about the roots will kill all creeping 
 things and is a great benefit to the plant. If 
 this remedy is tried the plants will soon begin 
 to grow very fast. 
 
 LIIIE WATER— To Prepare. 
 
 Put a stone of fresh, unslaked lime, about 
 the size of a half-peck measure, into a large 
 stone jar or unpainted pail and pour over it 
 slowly and carefully four gallons of hot water. 
 Stir thoroughly; let it settle, and then stir 
 again two or three times in twenty -four hours. 
 Then bottle carefully all that can be poured off 
 in a clear and limpid state. 
 
 Lime water is useful in many ways. It is 
 used as a remedy for children’s summer com- 
 plaints, especially for diarrhoea caused by 
 acidity of the stomach, one teaspoonful being 
 added to one cup of milk. It adds no unpleas- 
 ant taste, but rather improves the flavor of milk, 
 and prevents curdling. There is nothing better 
 for cleansing bottles or small milk vessels, 
 especially nursing-bottles. A cupful mixed in 
 the sponge of bread or cakes made over night 
 prevents souring. 
 
 LIMING LAND. 
 
 After the fall plowing is finished it is a good 
 time to apply lime. If done then the effect will 
 be felt on the next year's crops. Lime should 
 never be plowed under, but always applied on 
 the surface. Forty to fifty bushels to the acre is 
 usually enough for each application. 
 
 LINEN-To Gloss. 
 
 Let the linen to be glossed receive as much 
 starch as it is possible to charge it with. To 
 each pound of starch add a piece of sperm or 
 white wax about the size of a walnut. Before 
 ironing lay the linen on the table and moisten 
 very lightly on the surface with a clean wet 
 cloth. After ironing in the usual way, the 
 gloss is produced by means of a peculiar heavy 
 flat-iron, rounded at the bottom and bright as a 
 mirror, which is pressed firmly on the linen and 
 rubbed with much force. 
 
 LINIMENT. 
 
 A semi-fluid ointment or soapy application to 
 painful joints, swellings, burns, etc. The term 
 is also occasionally extended to various spiritu- 
 ous and stimulating external applications. A 
 preparation of a thinner consistence, but simi- 
 larly employed, is called an “embrocation.” 
 These terms are, however, frequently con- 
 founded together and misapplied. Liniments 
 are generally administered by friction with tho 
 hand or fingers, or with some substance (as a 
 
USEFUL &ECIPES AND TRADE SECRETS 
 
 407 
 
 piece of flannel) capable of producing a certain 
 amount of irritation of the skin. Sometimes a 
 piece of linen rug is dipped in them and simply- 
 laid on the part. In most cases in which lini- 
 ments are found beneficial, the advantage ob- 
 tained from them is attributable rather to the 
 friction or local irritation than to any medicinal 
 power in the preparation itself. The greater 
 number of cerates and ointments may be con- 
 verted into liniments by simply reducing their 
 consistency with almond or olive oil, or oil of 
 turpentine. 
 
 Acid Liniment. — 1. ( Sir B. Brodie. ) Salad 
 oil, 3 oz. ; oil of vitriol, 1 dram ; mix, then add 
 of oil of turpentine, 1 oz., and agitate the 
 whole well together. As a counter-irritant, in 
 rheumatism, stiff joints, etc. 
 
 2. (Hosp. F.) Olive oil, 3 oz.; sulphuric 
 acid, 1 fluid dram. An excellent alterative, 
 stimulant, discutient and counter-irritant in 
 chronic rheumatism, stiff joints, indolent tumors, 
 and various chronic diseases of the skin. 
 
 Liniment of Amber Oil. — 1. From olive oil, 
 3 parts; oils of amber and cloves, of each 1 part. 
 
 2. (Opiated.) From rectified oil of amber 
 and tincture of opium, of each 2 fluid oz. ; lard, 
 1 oz. Anodyne, anti-spasmodic and stimulant. 
 A once popular remedy in cramps, stiff joints, 
 etc. 
 
 Liniment of Ammonia. — 1. Solution of 
 ammonia, 1 ; olive oil, 3 ; mix. 
 
 2. Liquor of ammonia (sp. gr. .960), 1 fluid 
 oz. ; olive oil, 2 fluid oz. ; shake them together 
 until they are mixed. 
 
 3. To the last add of olive oil, 1 fluid oz. 
 Stimulant and rubefacient. Used in rheuma- 
 tism, lumbago, neuralgia, sore throat, spasms, 
 bruises, etc. When the skin is irritable more 
 oil should be added, or it should be diluted with 
 a little water. 
 
 4. (Camphorated.) a. Olive oil, 3 oz. ; cam- 
 phor, |r oz. ; dissolve by a gentle heat, and, 
 when cold, add of liquor of ammonia, 1 fluid oz. 
 
 5. (With turpentine. ) Liniment of ammonia, 
 1 J fluid oz. ; oil turpentine, ^ fluid oz. ; mix. 
 
 Anti-spasmodic Liniment. — Oils of cajeput 
 and mint, of each 1 part; tincture of opium, 3 
 parts; compound camphor liniment, 24 parts. 
 Anodyne, stimulant and rubefacient. 
 
 Liniment of Arnica. — Dissolve by heat, cas- 
 tile soap, 4 parts, and camphor, 1 part, in rec- 
 tified spirit, 10 parts. Add tincture of arnica, 
 5 parts. 
 
 Liniment of Belladonna. — Prepared the 
 same as Linimentum Aconitii. A fluid 
 ounce is equal to a solid ounce. Prescribed 
 with equal parts of soap liniment, or compound 
 camphor liniment, and is an excellent topical ap- 
 plication for neuralgic pain. 
 
 2. Extract of belladonna, 1 dram; oil of 
 almonds, 2 oz. ; lime water, 4 fluid oz. In 
 eczema and other cutaneous affections, to allay 
 irritation, etc. 
 
 3. Extract of belladonna, 4 drams; glycerine, 
 1 oz. ; soap liniment, 6 oz. As the last. 
 
 4. (Phoebus.) Extract of belladonna, 40 
 grains; rectified ether, 1 dram; cherry laurel 
 water, 2 fluid oz. As a friction to the abdomen 
 in lead colic. 
 
 Liniment of Belladonna and Chloroform . — 
 Belladonna liniment, 7 fluid drams; belladonna 
 chloroform (made by percolating the root with 
 chloroform), 1 fluid dram. Sprinkled on piline 
 and applied to the loins; excellent in lumbago. 
 
 Liniment of Borax. — Borax, 2 drams; tinct- 
 ure of myrrh, 1 oz. ; distilled water, 1 oz. ; honey 
 of roses, 2 oz. ; mix. * 
 
 Liniment of Cajeput Oil. — 1. Compound 
 camphor liniment and soap liniment, of each 
 1| fluid oz. ; oil of cajeput, 1 fluid oz. 
 
 2. Oil of cajeput, ± fluid dram; castor oil, 1 
 fluid dram; olive oil, 4J fluid drams. A warm, 
 anti-spasmodic, diffusible stimulant and rube- 
 facient; in spasmodic asthma, colic, chronic 
 rheumatism, spasms, chest affections, etc. 
 
 Linimentum Calcis. — Solution of lime, 1; 
 olive oil, 1. Mix. The best liniment for burns 
 and scalds. 
 
 Liniment of Camphor. — 1. Camphor, 1 oz.; 
 olive oil, 4 fluid oz. ; gently heat the oil, add 
 the camphor (cut small), and agitate until dis- 
 solved. Stimulant, anodyne and resolvent; in 
 sprains, bruises, rheumatic pains, glandular 
 enlargements, etc. 
 
 2. (Wholesale.) Camphor (clean), 21 oz.; 
 English oil of lavender, 3| oz. ; liquor of am- 
 monia, 2| lbs.; rectified spirit, 7 pints; mix, 
 close the vessel, and agitate occasionally, until 
 the camphor is dissolved. Powerfully stimulant 
 and rubefacient. It closely resembles, and is 
 now almost universally sold for, Ward’s “ Es- 
 sence for the Headache.” 
 
 Liniment of Chloride of Lime. — 1. Chloride 
 of lime, 1 dram; water (added gradually), 3 
 fluid oz. ; triturate together in a glass mortar 
 for 10 minutes, pour off the liquid portion and 
 add of oil of almonds, 2 fluid oz. 
 
 2. Solution of chloride of lime (ordinary), 1 
 part; olive oil, 2 parts. 
 
 3. Chloride of lime (in fine powder), 1 part; 
 soft soap, 2 parts; soft water, quantity sufficient 
 to make a liniment. 
 
 The above are cleanly and excellent applica- 
 tions in itch, scaldhead, foul ulcers, etc. 
 
 Liniment of Chloroform. — 1. Chloroform, 1 ; 
 liniment of camphor, 1; mix. The oil in the 
 camphor liniment prevents the evaporation of 
 
408 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 the chloroform. Stimulating on application to 
 a tender skin. 
 
 2. Chloroform, 1 fluid dram; almond oil, 7 
 fluid drams; mix in a phial and agitate it until 
 the two unite. 
 
 3. Chloroform, 1 fluid dram; soap liniment, 
 2 fluid oz. ; as the last. Used as an application 
 in neuralgic pains, rheumatism, etc. 
 
 Liniment of Cod-liver Oil. — Cod-liver oil, 2 
 fluid oz. ; liquor of ammonia, 1 fluid oz. ; mix. 
 Resolvent, dispersive ; applied to glandular 
 tumors, scrofulous enlargements, etc. 
 
 Liniment of Croton Oil. — Croton oil and 
 liquor of potassa, of each 1 fluid dram ; agitate 
 until mixed, then add of rose water, 2 fluid oz. 
 Used as a counter-irritant, in rheumatism, neu- 
 ralgia, bronchial and pulmonary affections, etc. 
 When rubbed on the skin, redness and pustular 
 eruption ensue, and in general the bowels are 
 acted on. 
 
 Emollient Liniment. — Camphor, 1 dram; 
 Peruvian balsam, J dram ; oil of almonds, 1 fl. 
 oz.; dissolve by heat; add of glycerine, \ fl. 
 oz. ; agitate well, and when cold, further add of 
 oil of nutmeg, 15 drops. Excellent for chapped 
 hands, lips, nipples, etc. 
 
 Liniment of Glycerine. — (Mr. Startin. ) Soap 
 liniment, 3 oz.; glycerine, 1 oz. ; extract of 
 belladonna, 1 oz.; mix. For gouty, rheum- 
 atic and neuralgic pains. A little veratrine is 
 sometimes added. 
 
 Liniment of Iodine. — 1. Iodine, 5; iodide 
 of potassium, 2; camphor, 1; rectified spirit, 
 40; dissolve. 
 
 2. Compound tincture of iodine and lauda- 
 num, equal parts. 
 
 3. Soap liniment, 1 oz.; iodine, 8 to 10 
 grains. 
 
 4. Iodide of potassium, 1 dram ; water, 1 fl. 
 dram; dissolve, and add to it white soap (in 
 shavings) and oil of almonds, of each 10 drams, 
 previously melted together. Some perfume may 
 be added. In scrofula, glandular enlargements, 
 rheumatism, etc. 
 
 Liniment of Lime. — 1. Olive oil and lime 
 water, equal parts, shaken together until they 
 are mixed. Very useful in scalds and burns. 
 
 Liniment of Mustard. — 1. Flour of mustard 
 (best), 1 oz.; water, tepid, 2 fl. oz.; mix, and 
 add glycerine, liquor of ammonia and olive oil, 
 of each 1 fl. oz. 
 
 2. (Beral). Carbonate of ammonia (in fine 
 powder), 1 part; camphor (in powder), 2 parts; 
 oil of lavender, 4 parts; tincture of mustard, 6 
 parts; mix; dissolve by agitation, add of simple 
 liniment (warm), 56 parts; and again agitate 
 until the whole is perfectly incorporated. 
 
 3. Black mustard seed (ground in pepper- 
 mill or otherwise well bruised), \ lb. ; oil of tur- 
 pentine, 1 pint ; digest, express the liquid, filter, 
 and dissolve it in camphor, \ lb. Stimulant 
 and rubefacient. A popular and useful remedy 
 in rheumatic pains, lumbago, colic, chilblains, 
 etc. 
 
 Narcotic Liniment. — Anodyne balsam, 8 
 parts; compound wine of opium, cold cream, of 
 each 1 part; mix. 
 
 Liniment of Nux Vomica. — (Magendie.) 
 Tincture of nux vomica, 1 fl. oz.; liquor of 
 ammonia, 2 fl. drams; mix. As a stimulating 
 application to paralyzed limbs. The addition 
 of \ fl. dram of glycerine and olive oil renders 
 it an excellent application in chronic rheuma- 
 tism and neuralgia. 
 
 Liniment of Oil of Ergot. — Oil of ergot, 1 
 dram; oil of almonds, or sulphuric ether, 3 
 drams; mix. 
 
 Liniment of Opium. — 1. Tincture of opium, 
 1 ; liniment of soap, 1 ; mix. 
 
 2. Tincture of opium, 2 fl. oz. ; soap liniment, 
 6 fl. oz. ; mix. 
 
 3. Castile soap, 6 oz. ; opium, 1^ oz. ; rectified 
 spirit, 1 quart; digest for 3 days, then filter, 
 add of camphor, 3 oz. ; oil of rosemary, 6 fl. 
 drams, and agitate briskly. 
 
 5. (Wholesale.) Soft soap, 1J lbs. ; powdered 
 opium and camphor, of each \ lb.; rectified 
 spirit, 1 gal. ; digest a week. An excellent ano- 
 dyne in local pains, rheumatism, neuralgia, 
 sprains, etc. 
 
 Liniment of Phosphorus. — (Augustin.) 
 Phosphorus, 6 grains; camphor, 12 grains; oil 
 of almonds, 1 oz. ; dissolve by heat ; when cold 
 decant the clear portion and add of strongest 
 liquor of ammonia, 10 drops. A useful friction 
 in gout, chronic rheumatism, certain obstinate 
 cutaneous affections, etc. 
 
 Liniment of Soap. — Hard soap (cut small), 
 2Joz.; camphor, 1\ oz.; English oil of rose- 
 mary, 3 drams; rectified spirit, 18 oz. ; distilled 
 water, 2 oz. ; mix the water and spirit, add the 
 other ingredients, digest at a temperature not 
 exceeding 70° Fahr., agitating occasionally for 
 seven days, and filter. Soap liniment is stimu- 
 lant, discutient and lubricating, and is a 
 popular remedy in rheumatism, local pains, 
 swellings, bruises, sprains, etc. 
 
 Liniment of Turpentine. — 1. Oil of turpen- . 
 tine, 16; camphor, 1; soft soap, 2; dissolve the 
 camphor in the turpentine, then add the soap, 
 and rub till thoroughly mixed. 
 
 2. Oil of turpentine, 5 fl. oz. ; resin ointment, 
 8 oz. ; mix by a gentle heat. This forms Dr. 
 Kentish’s celebrated application to burns and 
 scalds. The parts are first bathed with warm 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 40i) 
 
 oil of turpentine or brandy, and then covered 
 with pledgets of lint, smeared with the liniment. 
 
 3. (Compound.) a. Oil of turpentine, 1; 
 acetic acid, 1 ; liniment of camphor, 1 ; mix. 
 
 b. Oil of turpentine, 3 oz. ; rosewater, 2| fl. 
 oz. ; acetic acid, 5 drams ; oil of lemons, 1 dram ; 
 yolk of egg, 1; make an emulsion. As a 
 counter irritant in phthisis. 
 
 c. (Ammoniated.) Lard, 3 oz. ; melt, and 
 add, of oil of turpentine and olive oil, each 1 
 oz. ; when cold, further add, of camphorated 
 spirit, 4 fl. drams; liquor of ammonia, 1 fl. 
 dram. In sciatica, lumbago, etc. 
 
 d. ( Opiated. ) Oil of turpentine, 1 fl. oz. ; oil 
 chamomile, 2 fl. oz. ; tincture of opium, 1 fl. 
 dram. In neuralgia, etc. 
 
 e. ( Sulphuric. ) Oil of turpentine, 2 oz. ; olive 
 oil, 5 oz. ; mix, and add of dilute sulphuric acid, 
 1^ drams. 
 
 White Liniment. — Rectified oil of turpen- 
 tine, 2 oz. ; solution of ammonia, 2 oz. ; soap 
 liniment, 3 oz. ; spirit of rosemary, 1 oz.; mix 
 in the above order, and gradually add, with con- 
 tinual agitation, 8 oz. distilled vinegar. For 
 chapped hands. 
 
 Veterinary Liniment. — Two oz. oil of 
 spike, 2 oz. origanum, 2 oz. hemlock, 2 oz. 
 wormwood, 4 oz. sweet oil, 2 oz. spirit of 
 ammonia, 2 oz. gum camphor, 2 oz. spirits of 
 turpentine. Add 1 quart strong alcohol. Mix 
 well together and bottle tight. This is an 
 unequaled horse liniment, and one of the best 
 ever made for human ailments, such as rheuma- 
 tism, sprains, etc. 
 
 LINT. 
 
 White linen cloth, scraped by hand or ma- 
 chinery, so as to render it soft and woolly. The 
 hand-made lint is now little used. It was pre- 
 pared from pieces of old linen-cloth. The 
 machine-made lint is prepared from a fabric 
 woven on purpose. A lint made from cotton 
 (cotton -lint) is now largely manufactured; it is 
 much inferior to the true lint, being a bad con- 
 ductor of heat. Lint is used for dressing ulcers, 
 either alone or smeared with some suitable oint- 
 ment or cerate. 
 
 Medicated Lint. — 1. Nitrate of silver, 20 to 
 30 grains ; distilled water, 1 fl. oz. ; dissolve, 
 saturate dry lint, ^ oz., with the solution, and 
 expose it in a saucer or capsule to the light and 
 air until it has become black and dry. 
 
 2. Nitrate of silver and nitrate of copper, of 
 each ^ dram ; lint, 1 oz.; water, 1J fl. oz.; as the 
 last. Used to dress old and indolent ulcers. 
 
 LITHOGRAPHY. 
 
 The art of tracing letters, figures and other 
 designs on stone and transferring them to paper 
 by impression. There are two methods of lith- 
 
 ography in general use. In the one, a drawing 
 is made on the stone with a lithographic 
 crayon, or with lithographic ink ; in the other 
 method, the design is made on lithographic 
 paper, which, on being moistened and passed 
 through the press, leaves its design ou the sur- 
 face of the stone, reversed. In either method, 
 water acidulated with nitrous acid, oil of vitrio' 
 or hydrochloric acid is poured over the stone, 
 and this, by removing the alkali from the chalk 
 or ink, leaves the design on it in a permanent 
 form at the same time that it “ etches ” away a 
 portion of the lights, and renders the surface 
 more absorbent of water. 
 
 The process of lithographic printing is as 
 follows: Water is thrown over the stone, the 
 roller charged with printing ink is passed over 
 the surface, the paper is applied, and a copy is 
 obtained by the action of the lithographic press. 
 The same process must be had recourse to for 
 each copy. The nature of the stone is such 
 that it retains with great tenacity the resinous 
 and oily substances contained in the ink or 
 crayon employed for the design and also ab- 
 sorbs water freely; this, combined with the 
 peculiar affinity between resinous and oily sub- 
 stances, and their mutual power of repelling 
 water, occasions the ink on the printing roller 
 to adhere to the design and to leave untouched 
 the lights. 
 
 The stones are prepared for lithography by 
 polishing the ordinary way, the style of work 
 for which they are intended determining the 
 degree of labor bestowed upon them. 
 
 For crayon drawings, the surface should 
 have a fine grain, but the finish of the stone 
 must depend upon the desired softness of the 
 intended drawing. For writing or drawing on 
 in ink the surface must receive a higher polish, 
 and must.be finished off with pumice-stone and 
 water. The best lithographic stones are ob- 
 tained from Solenhofen, near Munich, and from 
 Pappenheim, on the banks of the Danube. 
 
 LOTIONS. 
 
 External applications or washes, consisting of 
 water holding in solution medicinal substances. 
 Lotions may be prepared of any soluble medic- 
 aments that are capable of exerting their action 
 by contact with the skin. Writers on pharma- 
 cology have arranged them in classes, as 
 sedative, anodyne, stimulant, etc., according to 
 their effects. Sedative and refrigerant lotions 
 are commonly employed to allay inflammation ; 
 anodyne and narcotic lotions, to relieve pain; 
 stimulant lotions, to induce the maturation of 
 the tumors, etc. ; detergent lotions, to clean 
 foul ulcers ; repellent and resolvent lotions, to 
 discuss tumors, remove eruptions, etc. ; counted 
 irritant lotions, to excite a secondary morbri- 
 
410 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 action, with the intention of relieving one 
 already existing. Lotions are usually applied 
 by wetting a piece of linen with them and keep- 
 ing it on the part affected; or, in slight cases, 
 by moistening the part with the fingers previ- 
 ously dipped into them. Lotions are more 
 agreeable if made with rosewater, but are not 
 thereby rendered more efficacious. In all cases, 
 distilled water, or filtered soft water, is alone 
 admissible as the solvent. 
 
 LUBRICATORS. 
 
 Lubricating Oil. — Take olive oil and dissolve 
 it in boiling alcohol ; add it drop by drop to the 
 hot alcohol, until it is no longer taken into solu- 
 tion. Upon cooling, it will let fall crystals, and 
 leave a considerable portion still fluid ; the fluid 
 part is to be poured off, filtered through a piece 
 of white blotting-paper, and either used in this 
 form, or the alcohol may be distilled off for fresh 
 processes, and the pure lubricating oil, which 
 will remain, can be obtained for oiling watches 
 and delicate machinery. This will not oxidize 
 or gum up, and will remain perfectly fluid, even 
 when exposed to great cold. 
 
 Economical Lubricators. — 1. India rubber, 
 2 lbs., dissolved in spirits turpentine; common 
 soda, 5 lbs; glue, J lb. ; water, 5 gals. ; oil 5 gals. 
 Dissolve the soda and glue in the water by heat, 
 add the oil, and then the dissolved rubber. 
 
 2. To Lessen Friction in Machinery : Grind 
 
 together black lead with four times its weight 
 of lard or tallow. Camphor is sometimes added, 
 7 lbs. to the hundredweight. 
 
 3. Anti-friction Grease : Tallow, 50 lbs. ; palm 
 oil, 35 lbs.; boil together; when cooled to 80°, 
 strain through a sieve, and mix with 14 lbs. 
 soda and 3 gals, water. 
 
 4. Booth’s Railway Axle Grease: Water, 1 
 gal. ; clean tallow, 3 lbs. ; palm oil, 6 lbs. ; com- 
 mon soda, |r lb.; or: tallow 2 lbs.; palm oil, 10 
 lbs. Heat to about 212°, and stir well until it 
 cools to 70°. 
 
 5. Drill Lubricator : For wrought iron, use 1 
 lb. soft soap mixed with 1 gal. of boiling water. 
 
 6. For Wood: Tallow and plumbago thor- 
 oughly mixed make the best lubricator for 
 surfaces when one is wood, or when both are 
 wood. Oil is not so good as tallow to mix with 
 plumbago for the lubrication of wooden surfaces, 
 because oil penetrates and saturates the wood 
 to a greater degree than tallow, causing it to 
 swell more. 
 
 MANURES. 
 
 The food of vegetables, as far as their organic 
 structure is concerned, consists entirely of inor- 
 ganic compounds ; and no organized body can 
 serve for the nutrition of vegetables until it has 
 been, by the process of decay, resolved into 
 certain inorgauic substances. These are car- 
 
 bonic acid, water and ammonia, which are well 
 known to be the final products of putrefaction. 
 But even when these are applied to vegetables, 
 their growth will not proceed unless certain 
 mineral substances are likewise furnished in 
 small quantities, either by the soil or the water 
 used to moisten it. Almost every plant, when 
 burned, leaves ashes, which commonly contain 
 silica, potassa and phosphate of lime; often, 
 also, magnesia, soda, sulphates, and oxide of 
 iron. These mineral bodies appear to be essen- 
 tial to the existence of the vegetable tissues ; so 
 that plants will not grow in soils destitute of 
 them, however abundantly supplied with car- 
 bonic acid, ammonia and water. The carbon of 
 plants is wholly derived from carbonic acid, 
 which is either absorbed from the atmosphere, 
 and from rain water, by the leaves, or from the 
 moisture and air in the soil, by the roots. Its 
 carbon is retained and assimilated with the body 
 of the plant, while its oxygen is given out in 
 the gaseous form; this decomposition being 
 always affected under the influence of light at 
 ordinary temperatures. The hydrogeu and 
 oxygen of vegetables, which, when combined 
 with carbon, constitute the ligneous, starchy, 
 gummy, saccharine, oily and resinous matters 
 of plants, are derived from water chiefly 
 absorbed by the roots from the soil. The nitro- 
 gen of vegetables is derived chiefly, if not 
 exclusively, from ammonia, which is supplied to 
 them in rain, and in manures, and which remain 
 in the soil till absorbed by the roots. 
 
 According to the celebrated “ mineral theory ” 
 of agriculture advanced by Liebig, a soil is 
 fertile or barren for any given plant according 
 as it contains those mineral substances that 
 enter into its composition. Thus, the “ashes of 
 wheat-straw contain much silica and potassa, 
 whilst the ashes of the seeds contain phosphate 
 of magnesia. Hence, if a soil is deficient in any 
 one of these, it will not yield wheat. On the 
 other hand, a good crop of wheat will exhaust 
 the soil of these substances, hnd it will not yield 
 a second crop till they have been restored, either 
 by manure or by the gradual action of the 
 weather in disintegrating the subsoil. Hence 
 the benefit derived from fallows and the rota- 
 tion of crops. 
 
 “When, by an extraordinary supply of any 
 one mineral ingredient, or of ammonia, a large 
 crop has been obtained, it is not to be expected 
 that a repetition of the same individual manure 
 next year will produce the same effect. It must 
 be remembered that the unusual crop has 
 exhausted the soil probably of all the other 
 mineral ingredients, and that they also must be 
 restored before a second crop can be obtained. 
 
 “ The salt most essential to the growth of the 
 potato is the double phosphate of ammonia and 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 411 
 
 magnesia ; that, chiefly required for hay is phos- 
 phate of lime; while for almost all plants 
 potassa and ammonia are highly beneficial.” 
 
 From these principles we “ may deduce a few 
 valuable conclusions in regard to the chemistry 
 of agriculture. First, by examining the ashes 
 of a thriving plant, we discover the mineral 
 ingredients which must exist in a soil to render 
 it fertile for that plant. Secondly, by examin- 
 ing a soil, we can say at once whether it is 
 fertile in regard to any plants the ashes of which 
 have been examined. Thirdly, when we know 
 the defects of a soil, the deficient matters may 
 be easily obtained and added to it, unmixed 
 with such as are not required. Fourthly, the 
 straw, leaves, etc., of any plant are the best 
 manure for that plant, since every vegetable 
 extracts from the soil such matters alone as are 
 essential to it. This important principle has 
 been amply verified by the success attending 
 the use of wheat-straw, or its ashes, as manure 
 for wheat, and of the chippings of vines as a 
 manure for the vineyard. When these are used 
 (in the proper quantity) no other manure is 
 required. Fifthly, in the rotation of crops, 
 those should be made to follow which require 
 different materials; or a crop which extracts 
 little or no mineral matter, such as peas, should 
 come after one which exhausts the soil of its 
 phosphates and potassa.” 
 
 The experiments of Messrs. Lawes and Gil- 
 bert have forced upon them opinions differing 
 from those of Baron Liebig on some important 
 joints in relation to his “ mineral theory,” 
 which endeavors to prove that “ the crops on a 
 field diminish or increase in exact proportion to 
 th© diminution or increase of the mineral sub- 
 stances conveyed to it in manure.” The results 
 obtained by the English investigators appear to 
 prove that it is impossible to get good crops by 
 using mineral manures alone, and that nitro- 
 genous manures (farm-yard manure, guano, 
 ammoniacal salts, etc. ) are fertilizing agents of 
 the highest order. 
 
 Of the chemical manures now so much used, 
 bone-dust is, perhaps, the most important, as it 
 supplies the phosphates which have been 
 extracted by successive crops of grass or grain, 
 the whole of the bones of the cattle fed on these 
 crops having been derived from the soil; its 
 gelatin also yields ammonia by putrefaction. 
 Guano acts as a source of ammonia, containing 
 much oxalate and urate of ammonia, with some 
 phosphates. Nightsoil and urine, especially the 
 latter, are most valuable for the ammonia they 
 yield, as well as for the phosphates and potassa, 
 but are very much neglected in this country, 
 although their importance is fully appreciated 
 in Belgium, France, and China. Nitrate of 
 soda is valued as a source of nitrogen. 
 
 All organic substances may be employed as 
 manures; preference being, however, given to 
 those abounding in nitrogen, and which readily 
 decay when mixed with the soil. 
 
 The analysis of manures, soils, and the ashes 
 of plants, for the purpose of ascertaining their 
 composition and comparative value, is not 
 easily performed by the inexperienced; but a 
 rough approximation of their contents, suffi- 
 ciently accurate for all practical purposes, may 
 be generally made by any intelligent person 
 with proper care and attention. 
 
 Artificial Manures. — 1. (Anderson.) Sul- 
 phate of ammonia, common salt, and oil of 
 vitriol, of each 10 parts; chloride of potassium, 
 15 parts; gypsum and sulphate of potassa, of 
 each 17 parts; saltpeter, 20 parts ; crude Epsom 
 salts, 25 parts; sulphate of soda, 33 parts. For 
 clover. 
 
 2. (Huxtable. ) Crude potash, 28 lbs.; com- 
 mon salt, 1 cwt. ; bone-dust and gypsum, of 
 each 2 cwt. ; wood- ashes, 15 bushels. For either 
 grain, turnips, or grass. 
 
 3. (Johnstone.) Sulphate of soda (dry), 11 
 lbs. ; wood-ashes, 28 lbs. ; common salt, \ cwt. ; 
 crude sulphate of ammonia, 1 cwt. ; bone-dust, 
 7 bushels. As a substitute for guano. 
 
 4. (Fertilizing powder.) A mixture of very 
 fine bone-dust, 18 parts; calcined gypsum and 
 sulphate of ammonia, of each 1 part. The seed 
 is ordered to be steeped in the “drainings” 
 from a dunghill, and after being drained, but 
 whilst still wet, to be sprinkled with the powder, 
 and then dried. 
 
 MANUSCRIPTS, FADED — To Restore. 
 
 Faded manuscripts may be restored without 
 the inconvenience of employing ammonia 
 hydrosulphate, by using a moderately concen- 
 trated aqueous solution of gallotannic acid. The 
 acid is applied with a camel’s-hair brush, the 
 excess washed off with water, and the manu- 
 script dried in a warm current of air. The 
 writing comes out clear and black. 
 
 M APLE SUGAR — Without Maple Trees. 
 
 Though the secret I am about to reveal may 
 seem very simple (when explained), I believe 
 there are few who would discover it of their 
 own accord. The value of the maple sugar crop 
 is considerable, and there is ready sale for all 
 that can be made. I was led by curiosity to 
 boil down a little butternut sap one time with 
 an equal quantity of maple sap, and the result 
 was a sugar which I could not distinguish from 
 pure maple. I experimented further and found 
 that if a little common (cane) sugar was added 
 to the sap of the butternut, it would do as well 
 as an addition of maple sap. I found that the 
 sap of birch and several other trees would also 
 
412 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 make, when a very little cane sugar was added, 
 a sugar which in looks and taste exactly re- 
 sembled maple. 
 
 MAPLE TREES — To Tap. 
 
 Do not open the trees until they will run 
 equally well on all sides, and then select the 
 thriftiest part of the tree that is farthest from 
 an old orifice. For a tree a foot in diameter 
 put in one spout and no more, and never bore 
 it but once in a season, but freshen them once 
 or any time after a long freeze. Dry up the 
 spouts as soon as possible after they are done 
 running, to prevent decay. An auger from \ in. 
 to -| is the best size, but none larger than \ in. 
 should be employed. Trees in open grounds 
 discharge sweeter water and more of it than 
 those in a forest. 
 
 MARBLE. 
 
 Marbles are merely purer and more compact 
 varieties of limestone, which admit of being 
 sawn into slabs, and are susceptible of a fine 
 polish. White marble is employed for the prep- 
 aration of carbonic acid and some of the salts 
 of lime. It contains about 65 per cent, of lime. 
 Sp. gr. 2.70 to 2.85. 
 
 To Clean Marble . — Marble is best cleaned 
 with a little soap and water, to which some ox- 
 gall may be added. Acids should be avoided. 
 Oil and grease may be generally removed by 
 spreading a paste made of soft soap, caustic 
 potash lye and fuller’s earth over the part, and 
 allowing it to remain there for a few days, after 
 which it must be washed off with clean water. 
 Or, take 2 parts of common soda, 1 part of 
 pumice stone, and 1 part of finely powdered 
 chalk; sift it through a fine sieve, and mix it 
 with water. Rub the marble well all over with 
 the mixture; then wash with soap and water. 
 
 To Stain Marble . — Marble may be stained or 
 dyed of various colors by applying colored solu- 
 tions or tinctures to the stone, made sufficiently 
 hot to make the liquid just simmer on the sur- 
 face. The following are the substances usually 
 employed for this purpose : 
 
 Blue: Tincture or solution of litmus, or an 
 
 alkaline solution of indigo. 
 
 Brown : Tincture of logwood. 
 
 Crimson : A solution of alkanet root in oil of 
 turpentine. 
 
 Flesh Color: Wax tinged with alkanet root, 
 and applied to the marble hot enough to melt it 
 freely. 
 
 Gold Color: A mixture of equal parts of 
 
 white vitriol, sal ammoniac and verdigris, each 
 in fine powder, and carefully applied. 
 
 Green: An alkaline solution or tincture of 
 
 aap green, or wax strongly colored with verdi- 
 
 gris ; or the stone is first stained blue, and then 
 the materials for yellow stain are applied. 
 
 Red: Tincture of dragon’s blood, alkanet 
 
 root, or cochineal. 
 
 Yellow: Tincture of gamboge, tumeric, or 
 saffron ; or wax colored with annotta. Success 
 in the application of these colors requires con- 
 siderable experience. By their skillful use, how- 
 ever, a very pleasing effect, both of color and 
 grain, may be produced. 
 
 MARBLING— Of Books, etc. 
 
 The edges and coversof books are “ marbled ” 
 by laying the color on them by means of a 
 wooden trough containing mucilage, as fol- 
 lows: Provide a wooden trough, 2 inches deep; 
 
 boil in a brass or copper pan any quantity of 
 linseed and water until a thick mucilage is 
 formed; strain this into the trough, and let it 
 cool ; then grind on a marble slab any of the 
 following colors in table beer: For blue, Prus- 
 
 sian blue, or indigo; red, rose-pink, vermilion, 
 or drop lake; yellow, king’s yellow, yellow 
 ochre, etc.; white, flake white; black, ivory 
 black, or burnt lampblack; brown, umber, burnt 
 u., terra di sienna, burnt s. ; black mixed with 
 yellow or red also makes brown; green, blue 
 and yellow mixed ; purple, red and blue mixed. 
 For each color provide two cups — one for the 
 ground colors, the other to mix them with the 
 ox- gall, which must be used to thin them at 
 discretion. If too much gall is used the colors 
 spread ; when they keep their place on the sur- 
 face of the trough, on being moved with a quill, 
 they are fit for use. All things being in readi- 
 ness, the prepared colors are successively 
 sprinkled on the surface of the mucilage in 
 the trough with a brush, and are waved or 
 drawn about with a quill or stick according to 
 taste. When the design is thus formed, the 
 book, tied tightly between cutting boards of 
 the same size, is lightly pressed with its edge 
 on the surface of the liquid pattern, and then 
 withdrawn and dried. The film of color in the 
 trough may be as thin as possible; and if any 
 remains after the marbling, it may be taken off 
 by applying paper to it before you prepare for 
 marbling again. 
 
 To diversify the effect, a little sweet oil is 
 often mixed with the colors before sprinkling 
 them on, by which means a light halo or circle 
 appears round each spot. In like manner spirit 
 of turpentine, sprinkled on the surface of the 
 trough, produces white spots. 
 
 Sprinkling is performed by simply dipping 
 a stiff-haired painter’s brush into the color, and 
 suddenly striking it against a small stick held 
 in the left hand over the work. By this means 
 the color is evenly scattered without producing 
 “blurs” or “blots.” 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 413 
 
 Paper , Pasteboard , etc., in sheets, are mar- 
 bled and sprinkled in a similar manner to that 
 above described, but in this case the trough 
 must, of course, be larger. 
 
 MARMALADE. 
 
 Originally a conserve made of quinces and 
 sugar; now commonly applied to the conserves 
 of other fruit, more especially to those of oranges 
 and lemons. 
 
 Marmalades are made either by pounding the 
 pulped fruit in a mortar with an equal or a 
 rather larger quantity of powdered white sugar, 
 or by mixing them together by heat, passing 
 them through a hair sieve whilst hot, and then 
 putting them into pots or glasses. The fruit- 
 pulps are obtained by rubbing the fruit through 
 a fine hair sieve, either at once or after it has 
 been softened by simmering it for a short time 
 along with a little water. When heat is em- 
 ployed in mixing the ingredients, the evapora- 
 tion should be continued until the marmalade 
 “jellies” on cooling. The following recipes 
 are to supplement those given under the head 
 of Cookery: 
 
 Apricot Marmalade. — From equal parts of 
 pulp and sugar. 
 
 Mixed Marmalade . — From plums, pears and 
 apples, variously flavored to palate. 
 
 Orange Marmalade.— From oranges, by boil- 
 ing the peels in syrup until soft, then pulping 
 them through a sieve, adding as much white 
 sugar, and boiling them with the former syrup 
 and the juice of the fruit to a proper consistency. 
 
 Scotch Marmalade. — 1. Orange juice, 1 
 quart; yellow peel of the fruit, grated; honey, 
 2 lbs. ; boil to a proper consistency. 
 
 2. Oranges, 8 lbs. ; peel them as thinly as pos- 
 sible, then squeeze out the juice, boil it on the 
 yellow peels for \ of an hour, strain, add white 
 sugar, 7 lbs., and boil to a proper consistency. 
 
 Tomato Marmalade. — Like apricot mar- 
 malade, adding a few slices of onion and a lit- 
 tle parsley. 
 
 MATCHES. 
 
 The original “ lucifers,” or “ light-bearing 
 matches,” invented in 1826, consisted of strips 
 of pasteboard or fiat splints of wood, tipped 
 first with sulphur, and then with a mixture of 
 sulphide of antimony and chlorate of potassa, 
 and were ignited by drawing them briskly 
 through folded glass-paper. They required a 
 condsirable effort to ignite them, and the com- 
 position was apt to be torn off by the violence 
 of the friction. We need not describe the 
 “ chemical matches,” “ phosphorus bottles,” and 
 “ prometheans,” in use during the early part of 
 
 the present century, as these are quite obsolete. 
 The process for making ordinary phosphorus 
 matches is as follows : 
 
 The wooden splints are cut by steam machin- 
 ery from the very best quality of pine planks, 
 perfectly dried at a temperature of 400° Fahr. 
 In the manufacture double lengths are used, 
 so that each splint may be coated with the 
 igniting composition at both ends, and then cut 
 asunder in the middle to form two matches. 
 The ends of the double splints, having been 
 slightly charred by contact with a red-hot 
 plate, are coated with sulphur by dipping them 
 to the requisite depth in the melted material. 
 In some cases the ends are saturated with 
 melted wax or paraffin instead of sulphur. The 
 splints are then arranged in a frame between 
 grooved boards in such a manner that the pre- 
 pared ends project on each side of the frame. 
 These projecting ends are then tipped with the 
 phosphorus composition, which is spread to a 
 uniform depth of about J inch on a smooth slab 
 of stone, kept warm by means of steam beneath. 
 When partially dry, the tipped splints are taken 
 from the frames, cut through the middle, and 
 placed in heaps ready for “ boxing.” 
 
 The different compositions for tipping the 
 matches in use in different countries and fac- 
 tories all consist essentially of emulsions of 
 phosphorus in a solution of glue or gum, with or 
 without other matters for increasing the com- 
 bustibility, for coloring, etc. In England the 
 composition contains a considerable quantity of 
 chlorate of potassa, which imparts a snapping 
 and flaming quality to the matches tipped with 
 it, and but little phosphorus, on account of the 
 moisture of the climate. In Germany the pro- 
 portion of phosphorus used is much larger, and 
 niter, or some metallic peroxide, replaces chlor- 
 ate of potassa. The German matches light 
 quietly with a mild, lambent flame, and are in- 
 jured quickly by damp. The following form- 
 ulae have been selected : 
 
 1. (English.) Fine glue, 2 parts, broken 
 into small pieces, and soaked in water till quite 
 soft, is added to water, 4 parts, and heated by 
 means of a water bath until it is quite fluid, 
 and at a temperature of 200° to 212° Fahr. 
 The vessel is then removed from the fire, and 
 phosphorus, 1J to 2 parts, is gradually added, 
 the mixture being agitated briskly and con- 
 tinually with a “stirrer” having wooden pegs 
 or bristles projecting at its lower end. When 
 a uniform emulsion is obtained, chlorate of 
 potassa, 4 to 5 parts, powdered glass, 3 to 4 
 parts, and red lead, smalt, or other coloring 
 matter, a sufficient quantity ( all in a state of 
 very fine powder) are added, one at a time, to 
 prevent accidents, and the stirring continued 
 until the mixture is comparatively cool. 
 
414 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 According to Mr. G. Gore, the above propor- 
 tions are those of the best quality of Euglish 
 composition. The matches tipped with it de- 
 flagrate with a snapping noise. 
 
 2. (German.) a. (Bottger.) Dissolve gum 
 Arabic, 16 parts, in the least possible quantity 
 of water, add of phosphorus (in powder), 9 
 parts, and mix by trituration ; then add of niter, 
 14 parts; vermilion or binoxide of manganese, 
 16 parts, and form the whole into a paste, as 
 directed above; into this the matches are to be 
 dipped, and then exposed to dry. As soon as 
 the matches are quite dry, they are to be dipped 
 into a very dilute copal varnish or lac varnish 
 and again exposed to dry, by which means they 
 are rendered waterproof, or at least less likely 
 to suffer from exposure in damp weather. 
 
 b. ( Bottger. ) Glue, 6 parts, is soaked in a 
 little cold water for 24 hours, after which it is 
 liquefied by trituration in a heated mortar; 
 phosphorus, 4 parts, is now added and rubbed 
 down at a heat not exceeding 150° Fahr.; niter 
 (in fine powder), 10 parts, is next mixed in, 
 and afterwards red ochre, 5 parts, and smalt, 2 
 parts, are further added, and the whole formed 
 into a uniform paste, into which the matches 
 are dipped, as before. Cheaper than the last. 
 
 c. (Diesel.) Phosphorus, 17 parts; glue, 21 
 parts; red lead, 24 parts; niter, 38 parts. Pro- 
 ceed as above. 
 
 Ohs. Matches tipped with the above (a, b, 
 and c ) inflame without f ulmination when 
 rubbed against a rough surface, and are hence 
 termed “ noiseless matches ” by the makers. 
 
 3. (Safety matches.) The latest improve- 
 ment of note in the manufacture of matches 
 consists in dividing the ingredient of the match- 
 mixture into two separate compositions, one 
 being placed on the ends of the splints, as usual, 
 and the other, which contains the phosphorus, 
 being spread in a thin layer upon the end or 
 lid of the box. The following are the composi- 
 tions used by the patentee : a. (For the splints.) 
 Chlorate of potassa, 6 parts; sulphuret of anti- 
 mony, 2 to 3 parts; glue, 1 part. b. (For the 
 friction surface.) Amorphous phosphorus, 10 
 parts; sulphuret of antimony or peroxide of 
 manganese, 8 parts; glue, 3 to 6 parts. Spread 
 thinly upon the surface, which has been previ- 
 ously made rough by a coating of glue and 
 sand. 
 
 By thus dividing the composition the danger 
 of fire arising from ignition of the matches by 
 accidental friction is avoided, as neither the por- 
 tion on the splint nor that on the box can be 
 ignited by rubbing against aD unprepared sur- 
 face. Again, by using the innocuous red or 
 amorphous phosphorus, the danger of poisoning 
 is entirely prevented. 
 
 Cooper's Matches . — These are made by dip- 
 ping strips of coarse linen or canvas into 
 melted brimstone. For use, the brimstone on 
 one of them is set on fire, and the match is then 
 at once suspended in the cask and the bung 
 loosely set in its place. After the lapse of 2 or 
 3 hours the match is removed and the cask 
 filled with liquor. Some persons pour a gallon 
 or two of the liquor into the cask before 
 “ matching ” it. The object is to allay exces- 
 sive fermentation. 
 
 MATTING — To Wash. 
 
 Matting should never be washed with any- 
 thing but salt and water — a pint of salt to ^ 
 pailful soft water, moderately warm. Dry 
 quickly with a soft cloth. Twice during a 
 season will probably be sufficient washing for a 
 bed-room, but a room much used will require it 
 somewhat oftener. 
 
 MATTRESSES — Care of. 
 
 A hair mattress very seldom receives the care 
 it deserves. The maid who turns it once a day 
 feels that she is doing her duty nobly. And 
 then the mistress wonders that it doesn’t wear 
 evenly, and is surprised to find it worn in spots. 
 It will always wear in spots unless the springs 
 beneath it are covered. The iron either rusts 
 or wears out the ticking invariably. Therefore, 
 the springs should have a stout cover of ticking, 
 made to button at one end, so that it may be 
 frequently taken off and washed, and that the 
 springs may be dusted. An unbleached cotton 
 cover on the mattress will preserve its freshness 
 for a long time. 
 
 When spots and stains do make their appear- 
 ance on the mattress, some warm water, made 
 smooth by a little ammonia, and a rag, will 
 usually remove them. The rag should be 
 merely dampened, and when vigorous rubbing 
 has removed the spot, a little clear water should 
 be used to rinse the place and a dry cloth used 
 to dry it. 
 
 Mattresses should be turned not only from 
 side to side, but also from head to foot, fre- 
 quently, to insure their wearing evenly and not 
 developing the hills and hollows found in un- 
 cared-for couches. And, of course, it should 
 be brushed with a whisk-broom each day and 
 aired. 
 
 MEDALS— To Take Impressions of. 
 
 Melt a little isinglass glue made with brandy 
 and pour it thinly over the medal, so as to cover 
 its whole surface; let it remain for a day or two, 
 till it be thoroughly dry and hardened, and 
 then, taking it off, it will be fine, clear and hard 
 as a piece of glass, and will have a very elegant 
 impression of the coin. 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 415 
 
 MILDEW— To Extract from Linen. 
 
 Rub strong soap aDd salt on the mildewed 
 spots; keep them moist and exposed to the snn; 
 repeat several times. Use soap made with the 
 lye from wood ashes. 
 
 MILK. 
 
 To Test Milk. — A cheap lactometer may 
 be made by getting a glass bulb and stem, 
 both hollow, and loading the bulb with shot 
 until the instrument will float upright in pure 
 milk. Mark on the stem the point to which it 
 sinks — the surface point. Remove it from the 
 milk and float it in pure water, marking the 
 surface point as before, which will be consider- 
 ably higher on the stem than the other mark. 
 Now take a narrow slip of paper capable of 
 being rolled lengthwise, and insert it in the 
 stem of the instrument so that the figures on it 
 will be visible through the glass. Lay off on 
 this, in the direction of its length, a space equal 
 to the distance between the two surface points, 
 numbering the one 0 and the other 100. Sub- 
 divide this space into 10 or 20 proportional 
 spaces, correspondingly numbered; roll the slip 
 and insert it in the stem until the 0 is at the 
 surface point of the milk, the 100 at the point 
 of the water. Your lactometer is now complete. 
 Float it in your milk can every morning, and 
 the depth to which it sinks will register the per- 
 centage of dishonest water, if any, the milk con- 
 tains. 
 
 To Preserve Milk. — Place the milk in a bot- 
 tle and place the bottle in a pot of water over a 
 slow fire. Let the bottle remain for half an 
 hour after the water has begun to boil, and then 
 cork it tightly. 
 
 To Deodorize Milk. — Sometimes, in the 
 spring when cows are fed upon rutabagas, the 
 milk has such a disagreeable taste and odor as 
 to be unfit for butter-making. This can be ob- 
 viated by putting a pinch of saltpeter, finely 
 pulverized, into every gallon of cream. 
 
 MOSQUITOES— To Destroy. 
 
 The inhabitant of a summer cottage, finding 
 the insects very troublesome, traced them to 
 their breeding-place, a rain-water pool in the 
 neighborhood with a surface of 60 square 
 feet. Finding that eggs were deposited, he 
 sprinkled 4 oz. of kerosene over the surface of 
 the pool. At the end of ten days it was covered 
 with dead insects, of which 7,400 were counted. 
 Most of these were gnats, but there were 371 
 female mosquitoes and many males. As the 
 average number of eggs laid by a female mos- 
 quito is 300, the destrnction of these 371 speci- 
 mens prevented the development of 111,300 
 individuals of the next generation. Moreover, 
 certain females flew away after touching the 
 
 water, and undoubtedly died at some distance 
 from the pool. The experiment proved so suc- 
 cessful that it is likely to be repeated in dis- 
 tricts where mosquitoes abound. The remedy 
 has the double advantage of being simple and 
 cheap. The propagation of insects could be 
 arrested over 96,000 square feet of water surface 
 by using a barrel of kerosene, and the cheaper 
 oil is much preferable to the expensive for the 
 purpose. It is suggested that if the application 
 be made early in June, so as to head off the 
 first generation, the numbers of the biting pests 
 may be reduced to a minimum. 
 
 To Keep Out Mosquitoes.- — If a bottle of the 
 oil of pennyroyal is left uncorked in a room at 
 night, not a mosquito, nor any other blood- 
 sucker, will be found there in the morning. It 
 is said that to burn a piece of gum camphor 
 about the size of a walnut will drive out mos- 
 quitoes. It burns as readily as pitch, with a 
 clear, bright flame, and apparently no odor. 
 
 A Cure for Mosquito Bites. — The best 
 antidote is undoubtedly ammonia weakened 
 with a little water or salt and water. Some 
 people go so far as to press the poison out of 
 the bite with some small metal instrument like 
 the point of a watch-key, before applying the 
 antidote. This prevents the painful swelling 
 that sometimes occurs. As in other cases, “ One 
 man’s meat is another man’s poison,” and the 
 same remedy will not apply to all individuals. 
 Some find camphor most efficacious and salt and 
 water will lot avail. Ammouia, however, seems 
 to be generally successful as a neutralizer of the 
 mosquito poison. Where there are large quan- 
 tities of mosquitoes and no reason for their 
 appearance is apparent, it is well to look about 
 the premises for something which attracts them. 
 An uncovered barrel of rain-water will bring 
 them in hordes, and damp places and stagnant 
 pools are spots where they delight to congre- 
 gate. 
 
 MOTHS. 
 
 Furs and woolen goods may be preserved 
 from the ravages of moths by putting them 
 away in paper bags tightly closed. The articles 
 should be well beaten and aired before putting 
 away. 
 
 It is well to remember that the moth never 
 destroys woolens ; it is the worm. It is well to 
 remember that camphor and all the other vile 
 odors in the world will never protect fabrics in 
 the least. 
 
 If a woman puts a garment away that has so 
 much as one moth egg, a ton of camphor won’t 
 prevent that egg from hatching, if there’s any 
 hatch to it. The only way to preserve a gar- 
 ment from the ravages of the moth, is to be 
 absolutely sure in the first place that a moth 
 
416 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 has laid no eggs in it, and this is not easy to 
 discover, because with the mother instinct it 
 creeps into dark crevices, the more obscure the 
 better, and its eggs are as small as the point of 
 a pin. It coats these eggs or incrusts them 
 with a covering, and you might beat and beat 
 the garment and not in the slightest degree 
 hurt the eggs. Now you can put that garment 
 away in a camphor chest and heap a ton of 
 camphor on top of it, yet if one of these eggs 
 hatches a worm, that worm will start in to feed. 
 
 The only way to be sure that none of these 
 eggs are put away in a garment is to keep the 
 garment out under constant surveillance for two 
 or three weeks before putting it away, and in 
 that time any newly-hatched worm will develop 
 into a size that can be readily seen. Once a 
 garment is absolutely free of the egg or worm, 
 it can then be tied up in a paper parcel, or any- 
 thing else that will keep the living moth out, 
 with perfect impunity, for a moth will never 
 bore its way into anything. 
 
 To Kill Moths in Carpets . — Wring a coarse 
 crash towel out of clear water, spread it smoothly 
 on the carpet, iron it dry with a good hot iron, 
 repeating the operation on all parts of the car- 
 pet suspected of being infected with moths. 
 No need to press hard, and neither the pile nor 
 color of the carpet will be injured, and the 
 moths will be destroyed by the heat and steam. 
 
 MOULD — To Prevent. 
 
 A small quantity of carbolic acid added to 
 paste, mucilage or ink will prevent mould. 
 An ounce of the acid to a gallon of whitewash 
 will keep cellars and dairies from the disagree- 
 able odor which often taints milk and meat kept 
 in such places. 
 
 MOUSE TRAP. 
 
 An ever-ready mouse trap which may be 
 readily constructed at home has two frames to 
 which a movable platform is pivoted. Above 
 this platform is suspended a small stick, to the 
 point of which is attached the bait that is to 
 excite the appetite of the little rodent. The 
 platform, being horizontal, is supported at one 
 end and held in place by a book or box, but ac- 
 cessible to the mice. The bait is suspended 
 above the loose end. As soon as the mouse 
 has traversed the pivoted center its weight is 
 sufficient to rock the board, and the animal 
 tumbles into the pail of water at that end. Its 
 cries of distress before it drowns attract the other 
 mice, and they come to see what is going on. 
 They also tip the board and meet with a similar 
 fate. 
 
 MOUTH WASH. 
 
 Powdered white Castile soap, 2 drams; alco- 
 hol, 3 oz.; honej, 1 oz. ; essence or extract jas- 
 
 mine, 2 drams. Dissolve the soap in alcohol 
 and add honey and extract. 
 
 MUCILAGE. 
 
 1. The best quality of mucilage in the market 
 is made by dissolving clear glue in equal vol- 
 umes of water and strong vinegar, and adding 
 \ of an equal volume of alcohol, and a small 
 quantity of a solution of alum in water. Some 
 of the cheaper preparations offered for sale are 
 merely boiled starch or flour, mixed with nitric 
 acid to prevent their gelatinizing. 
 
 2. Dissolve 3 oz. of gum arabic in an earth- 
 enware vessel containing ^ pint of cold water. 
 If stirred occasionally, the gum will be dissolved 
 in 24 hours and ready for use. 
 
 3. Fine, clean glue, 1 lb.; gum arabic, 10 
 oz. ; water, 1 quart ; melt by heat in a glue ket- 
 tle; when melted, add slowly 10 oz. strong nitric 
 acid. Then bottle, adding a couple of cloves to 
 each bottle to prevent moulding. 
 
 MUSTARD. 
 
 1. A recipe which results in a quality of mus- 
 tard almost as delicious as the famous “ Dtis- 
 seldorf” is the following: To 125 grains of 
 white mustard flour add as many grains of 
 the black, and mix well and thoroughly with 
 
 1 pint of good Rhine wine and J pint of good 
 wine vinegar, mixing them in an earthen pot. 
 This mixture must be well covered. and allowed 
 to remain over night in a warm place, near a 
 kitchen stove, for example. 
 
 On the following morning there must be 
 added 260 grains of clear white sugar, 2J 
 grains powdered cinnamon, 2^ grains of pow- 
 dered cloves, 5 grains of allspice, 1 grain carda- 
 mon, ^ grain ground nutmeg, and the peel of 
 ^ lemon, cut fine. The mass must be constantly 
 stirred while all these ingredients are added 
 and enough wine vinegar is used to make it the 
 proper thickness of mustard. When done it is 
 filled into stone jars, covered with parchment. 
 A delicious mustard is thus obtained. 
 
 2. Mustard (ground), 3J lbs.; water, q. s. to 
 form a stiff paste; in ^ hour add of common 
 salt (rubbed very fine), 1 lb.; with vinegar, 
 grape juice, lemon juice, or white wine, q. s. to 
 reduce it to a proper consistency. 
 
 3. To the last add a little soluble cayenne 
 pepper or essence of cayenne. 
 
 4. (Lenormand.) Best flour of mustard, 
 
 2 lbs.; fresh parsley, chervil, celery, and tar- 
 ragon, of each J oz.; garlic, 1 clove; 12 salt 
 anchovies (all well chopped); grind well to- 
 gether, add of salt, 1 oz. : grape juice or sugar 
 q. s. to sweeten; with sufficient water to form 
 the mass into a thinnish paste by trituration iu 
 a mortar. When put into pots, a red-hot poker 
 is to be thrust into each, and a little vinegar 
 afterward poured upon the surface. 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 417 
 
 5. (French. ) From black mustard seed ( gently- 
 dried until friable, then finely powdered), 1 lb.; 
 salt, 2 oz. ; tarragon vinegar, q. s. to mix. In 
 a similar way the French prepare several other 
 “mustards,” by employing vinegars flavored 
 with the respective substances, or walnut or 
 mushroom catsup, or the liquors of the richer 
 pickles. 
 
 6. (French.) Salt, 1J lb.; scraped horse- 
 radish, lib. ; garlic, 2 cloves; boiling vinegar, 
 2 gals.; macerate in a covered vessel for 24 
 hours, strain, and add of flour of mustard q. s. 
 
 7. (Patent.) Black ginger (bruised), 12 
 lbs.; common salt, 18 lbs.; water, 15 gals.; boil, 
 strain, and add to each gallon flour of mustard, 
 5 lbs. 
 
 NAILS. 
 
 To Drive into Hard Timber. — Dip the points 
 into lard, or rub with tallow. 
 
 To Keep Nails from Rusting. — Nails for 
 garden use or for trailing vines, where driven 
 only part way and subjected to air and moist- 
 ure, are liable to rust. After they have begun 
 to oxidize it is almost impossible to stop them. 
 They should be previously prepared for the 
 position. To make them secure against rust, 
 mix a pint of linseed oil with 2 oz. black lead, 
 stirring until the whole is thoroughly incor- 
 porated; heat the nails red bot and steep them 
 in the mixture. They should then be well 
 drained and shaken up in an old nail bag until 
 dry. The linseed oil and black lead cover them 
 with a film of varnish which is impervious to 
 wet. The above proportions will serve for a 
 very large quantity. If the black lead and 
 linseed oil are not easily obtained, heat the nails 
 and throw them into any coarse grease. The 
 latter process is not so effectual as the first, but 
 will answer very well. The grease used should 
 not contain a particle of salt. 
 
 ODORS — From Cooking. 
 
 A lump of bread about the size of a billiaru 
 ball, tied up in a linen bag and placed in the 
 pot in which greens are boiling, will absorb 
 the gases which oftentimes send such an un- 
 pleasant odor to the regions above. Or, put 1 
 or 2 red peppers or a few pieces of charcoal 
 into a pot where ham, cabbage, etc., is boiling, 
 and the house will not be filled with the odor. 
 
 OIL-CLOTH. 
 
 Oil-cloth for floors is made on stout hemp 
 canvas, which is woven very wide so as to have 
 no seams in it. This canvas is first stretched 
 tight over a frame, then covered with thin glue, 
 or size, and rubbed down with pumice. This 
 is to fill in the spaces between the threads and 
 
 make the whole very smooth. Then a coating 
 of thick paint is spread over the surface and 
 rubbed in with a trowel. When this is dry an- 
 other thick coat is put on, and after that an- 
 other, and then a coat of thin paint, laid on 
 with a brush. All of these are of one color, 
 and after they have been put on and dried, the 
 pattern of the oil-cloth is printed on by means 
 of wooden blocks. Oil-cloth for table covers is 
 made of light cloth or canvas, two coats, or 
 perhaps three, of common paint are laid on, and 
 the design is printed in the same way that calico 
 is printed. 
 
 Laying Oil-cloth. — In putting a fresh oil- 
 cloth on a passageway or kitchen, or any much 
 used space, it is a good plan to lay it on the old 
 one. Raise the edges a little and wipe out the 
 accumulated dust with a damp cloth, then let 
 it fall again in place, and put the new one over 
 it. The latter will wear half again as long, as 
 the first cloth protects it from roughness on the 
 floor beneath. 
 
 Washing Oil-cloth. — Kitchen oil-cloth does 
 get shabby very often in a remarkably short 
 time, and the manufacturer and the merchant 
 who sold it get all the blame, whereas some of 
 it should be shouldered by both mistress and 
 maid. Tepid (not hot) water should be used in 
 wiping up an oil-cloth, and soap only where 
 there are grease spots. Wet only a small por- 
 tion at a time, and as soon as the dust and dirt 
 are removed, wipe perfectly dry. After the oil- 
 cloth is cleaned, go over it with a flannel wet 
 with linseed oil. Use plenty of strength rub- 
 bing in the oil. Once a year give the oil-cloth 
 a good coat of varnish. With proper treatment 
 a good oil-cloth lasts for years, and the colors 
 keep bright even after constant use. 
 
 OIL PAINTINGS -To Clean. 
 
 Castile soap and water may be used without 
 danger in cleaning oil paintings. Care must 
 be taken not to wet the backs or let water 
 through cracks. There are other methods of 
 cleaning, but these should be employed only by 
 experts. For dusting pictures, a silk handker- 
 chief should be used. 
 
 To Restore Oil Paintings. — By lapse of time 
 and physical and chemical changes, the paint 
 loses in some degree its transparency and the 
 picture fades, those colors containing the least 
 oil changing the most. Pettenkofer has dis- 
 covered that the vapor of alcohol will renew the 
 qualities, and he restores old oil paintings by 
 placing them over a tight box, in the bottom of 
 which is a flannel cloth dampened with alcohol 
 of 80 per cent, strength. The arrangement 
 should be such that every part of the picture 
 will be exposed to the alcoholic vapor. 
 
418 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 OILS— Drying. 
 
 All the fixed oils have an attraction more or 
 less powerful for oxygen, and, by exposure to 
 air, they either become hard and resinous, or 
 they only thicken slightly, and become sour and 
 rancid. Those which exhibit the first property 
 in a marked degree, as the oils of linseed, 
 poppy, rape and walnut, are called “ drying 
 oils,” and are used as vehicles for colors in 
 painting. The others are frequently termed 
 “ glutinous ” or “ non-drying oils.” 
 
 The resinifying or drying property of oils is 
 greatly increased by boiling them, either alone 
 or along with litharge, sugar of lead, or white 
 vitriol, when the product forms the “ boiled oil ” 
 or “drying oil” of commerce. The efficacy of 
 the process, according to Liebig, depends on 
 the elimination of substances which impede the 
 oxidation of the oil. The following formulae 
 are adopted for this purpose : 
 
 1. Linseed oil, 1 gal. ; powdered litharge, \ 
 lb.; simmer, with frequent stirring, until a 
 pellicle begins to form; remove the scum, and 
 when it has become cold and has settled decant 
 the clear portion. Dark colored; used by 
 house-painters. 
 
 2. Linseed oil and water, of each 1 quart; 
 white vitriol, in powder, 2 oz. ; boil to dryness. 
 Paler than the last. 
 
 3. Pale linseed or nut oil, 1 pint ; litharge or 
 dry sulphate of lead, in fine powder, 2 oz. ; mix, 
 agitate frequently for 10 days, then set the 
 bottle in the sun or a warm place to settle, and 
 decant the clear portion. Very pale. 
 
 4. Linseed oil, 100 gals.; calcined white vit- 
 riol (sulphate of zinc), in fine powder, 7 lbs.; 
 mix in a clean copper boiler, heat the whole to 
 285° Fahr., and keep it at that temperature, 
 with constant stirring, for at least 1 hour; then 
 allow it to cool, in 24 hours decant the clear 
 portion, and in 3 or 4 weeks more rack it for 
 use. Used for varnishes. 
 
 5. (Liebig.) Sugar of lead, 1 lb., is dissolved 
 in rain-water, \ gal. ; litharge, in fine powder, 
 1 lb., is then added, and the mixture is gently 
 simmered until only a whitish sediment remains; 
 levigated litharge, 1 lb., is next diffused through 
 linseed oil, 2J gals., and the mixture is gradu- 
 ally added to the lead solution, previously 
 diluted with an equal -bulk of water; the whole 
 is now stirred together for some hours, with 
 heat, and is, lastly, left to clear itself by expos- 
 ure in a warm place. The lead solution which 
 subsides from the oil may be used again for the 
 same purpose, by dissolving in it another lb. of 
 litharge, as before. 
 
 6. (Wilks.) Into linseed oil, 236 gals., pour 
 oil of vitriol, 6 or 7 lbs., and stir the two 
 together for 3 hours; then add a mixture of 
 
 fuller’s earth, 6 lbs., and hot lime, 14 lbs., and 
 again stir for 3 hours ; next put the whole into 
 a copper, with an equal quantity of water, and 
 boil for about 3 hours; lastly, withdraw the 
 fire, and when the whole is cold, draw off the 
 water, run the oil into any suitable vessel, and 
 let it stand for a few weeks before using it. 
 Patent. 
 
 7. Binoxide of manganese (in coarse powder, 
 but not dusty), 1 part; nut or linseed oil, 10 
 parts; mix, and keep the whole gently heated 
 and frequently stirred for 24 to 36 hours, or 
 until the oil begins to turn reddish. Recom- 
 mended for zinc paint, but is equally adapted 
 for other purposes for which boiled oil is 
 employed. 
 
 There is often a difficulty in obtaining the 
 oils “bright” after boiling or heating them 
 with the lead solutions; the best way, on the 
 small scale, is either to filter them through 
 coarse woolen filtering paper, or to expose the 
 bottle for some time to the sun or in a warm 
 place. On the large scale, the finer oils of this 
 kind are often filtered through canton-flannel 
 bags. The litharge and sulphate of lead used 
 in the above processes may be again rendered 
 available for the same purpose, by washing 
 them in hot water, to remove adhering mucil- 
 age- 
 
 OILS— Empyreumatic. 
 
 The “ empyreumatic oils ” of the old phar- 
 maceutical writers were oily fluids obtained by 
 the dry distillation of various substances, 
 animal, vegetable and mineral. But few of 
 them are in use at the present day. Two or 
 three have useful application in the arts, and it 
 is therefore necessary to briefly describe their 
 preparation. When the ingredients are of a 
 liquid or pasty nature, or become so when 
 heated, they are usually mixed with about twice 
 their weight of sand, powdered glass, or other 
 like substance, to divide them, and thus expose 
 them more effectually to the action of the fire. 
 Care must also be taken to provide a well- 
 cooled receiver, which must be furnished with a 
 tube to carry off the non-condensable gases 
 liberated at the same time as the oil. The prod- 
 ucts of the first distillation are generally puri- 
 fied by rectification, either alone or along with 
 water. In general, they require to be pre- 
 served from the light and air. 
 
 Oil of Aloes . — 1. From Socotrine or hepatic 
 aloes distilled along with sand. 
 
 2. Olive oil, 1 lb. ; hepatic aloes and myrrh, 
 of each in powder, 2 oz. ; olibanum, J oz. ; distill 
 in a sand bath, from a stoneware retort. Used 
 as an external vermifuge for children ; a portion 
 is rubbed 2 or 3 times a day over the umbilical 
 regions. 
 
SOME ALTITUDES. 
 
 The famous tower of Utrecht is 464 feet. 
 
 Mount Pilatus, in the Alps, is 9,050 feet 
 
 high. 
 
 Bunker Hill monument* is 220 feet in 
 height. 
 
 The Brooklyn bridge is 278 feet above 
 the river. 
 
 The Holland dikes are from 10 to 40 feet 
 in height. 
 
 The porcelain tower at Nankin was 248 
 feet high. 
 
 Mount Hecla, 5,000 feet, is the highest 
 in Iceland. 
 
 Carthage is the highest town in Kansas, 
 5,009 feet. 
 
 Mount Shasta, the celebrated volcano of 
 California, is 14,450 feet high. 
 
 The cross on the Duomo, in Florence, is 
 380 feet above the foundation. 
 
 Mauna Loa, in the Hawaiian Islands, is 
 13,760 feet high; Mauna Kea, 13,963 feet; 
 Mauna Hualalai, 7,822, 
 
 Mount Sinai, the mountain from which 
 the law of Moses is said to have been de- 
 livered, is 8,000 feet high. 
 
 The steeple of the cathedral at Freiburg, 
 where is located the most famous organ in 
 the world, is 367 feet high. 
 
 Worcester, in Wisconsin, at an elevation 
 of 1,605 feet, is said to be the highest re- 
 corded altitude in that state. 
 
 California has 40 mountains each of 
 which exceeds 10,000 feet, and quite a 
 number are more than 12,000. 
 
 There are 412 mountain peaks in the 
 United States or its territories each having 
 a height greater than 10,000 feet. 
 
 The Simplon, under the shadow of which 
 lay the once famous . stage route from 
 France to Italy, is 11,542 feet high. 
 
 New Springfield, said to be 1,523 feet 
 above sea level, is declared by competent 
 authorities to be the highest town in Mis- 
 souri. — St. Louis Globe-Democrat. 
 
government.” 
 
 HON. JAMES A. MOUNT. 
 
 It is stated on the very best of au- 
 thority— we have it from a very con- 
 servative, upright resident of South 
 Bend — that Hon. James A. Mount, 
 during his speech dt that place, made 
 a host of friends, and it is positively 
 certain that he will run ahead of his 
 ticket at the home of his competitor. 
 His speech in the afternoon was so 
 excellent; so clear and to the point, 
 that those who heard it insisted that 
 he should speak again in the evening, 
 so that the thousands .of men em- 
 ployed in the factories at that place 
 could hear him. Although it was then 
 four o’clock, a rousing meeting was 
 the result. A torch- light procession 
 followed, and Mr. Mount fairly out- 
 did himself in the excellent speech he 
 made. It will be remembered that 
 Democratic newspapers poked fun at 
 Mr. Mount, calling him the farmer 
 candidate, and spoke very slightingly 
 of him. They are not doing that just 
 now. They have ascertained that 
 though he is an out-and-out practical 
 farmer— differing greatly in that par- 
 ticular from the egotistical Ridpath— 
 yet he is one of the brightest men ir 
 the State, and on the stump is a hosl 
 in himself. He is knocking Shively 
 out of the race, and will be elected by 
 an overwhelming majority. 
 
 First Voters. 
 
 The young man who on November 3 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 419 
 
 Oil of Bircli . — From the inner bark of the 
 birch, by heating it in an earthen pot with a 
 hole in the bottom, to allow the oil to flow 
 through into another jar sunk in the ground 
 and luted to it. Thick, balsamic, fragrant. 
 Used chiefly to dress Russia leather. 
 
 Oil of Tar . — By simple distillation from 
 wood-tar. Reddish and strong-scented. By 
 one or more rectifications it becomes colorless 
 and limpid. It soon gets thick. Used in ring- 
 worm and several other skin diseases, made into 
 an ointment with lard. Poisonous if swallowed 
 in large doses. 
 
 Oil of Tobacco. — From tobacco, in coarse 
 powder, gradually heated in a green- glass retort 
 to dull redness, and kept at that temperature as 
 long as any oil passes over; the oily portion 
 is then separated from the water in the re- 
 ceiver, and kept for use. Highly narcotic and 
 poisonous. 
 
 Oil of Wax . — From beeswax and sand dis- 
 tilled together; the product is rectified once or 
 often er. Reputed diuretic. Dose, 3 to 6 drops. 
 
 OILS — Fixed. 
 
 The fixed oils are compounds of carbon, 
 hydrogen and oxygen (oxy hydro-carbons), 
 obtained from the organic kingdom, and char- 
 acterized by their insipidity, unctuosity, insolu- 
 bility in water, and being lighter than that fluid. 
 Olive oil, which is obtained from the vegetable 
 kingdom, and spermaceti oil, which is obtained 
 from the animal kingdom, may be taken as types 
 of the rest. 
 
 Among the best known properties of the fixed 
 oils are : The permanent stain they give to paper, 
 which they render translucid; their non- vola- 
 tility at the ordinary temperature of the at- 
 mosphere, or at that of boiling water, or, 
 indeed, at any temperature insufficient for 
 their decomposition; their constantly float- 
 ing on the surface of water when added 
 to it; and, lastly, their inability to mix with 
 that fluid. Some of them, as palm oil and 
 cocoannt oil, are solid at ordinary temparatures ; 
 but the majority are fluid, unless they have been 
 considerably cooled, when they separate into 
 two portions — the one solid, consisting chiefly 
 of stearin, or some analogous substance, and 
 the other liquid, consisting chiefly of olein or 
 elain. Nearly all of them, when exposed to 
 .the air, absorb oxygen rapidly, and either 
 gradually harden or become rancid and nau- 
 seous. From the first are selected the “ drying 
 oil ” used by painters; the last are used as food, 
 in cookery, and for machinery, lamps, etc. The 
 whole of these oils, when heated to their boiling 
 points (500° to 600° Fahr.), suffer decomposi- 
 tion, yielding various hydrocarbons ; and when 
 suddenly exposed to a red heat, they furnish a 
 
 gaseous product (oil-gas), which was formerly 
 employed for illumination. It is owing to this 
 property of oil and liquid fats that candles and 
 lamps give their light. The wick is a gas- pro- 
 ducing apparatus in miniature. With the caustic 
 alkalies and water the fixed oils unite to form 
 soap. When some of these oils are absorbed 
 by porous bodies, and thus expose a vastly in- 
 creased surface to the air, they absorb oxygen 
 with such rapidity as to generate a considerable 
 degree of heat. Paper, tow, cotton, wool, straw, 
 shavings, etc., slightly imbued with oil, and left 
 in a heap, freely exposed to the air or sun, often 
 spontaneously inflame. In this way many ex- 
 tensive fires have arisen. The above is more 
 particularly the case with linseed, rape, nut and 
 olive oil. The first, made into a paste with 
 manganese, rapidly becomes hot, and ultimately 
 inflames spontaneously. 
 
 The fixed oils, except where otherwise directed, 
 are obtained from the bruised or ground fruit or 
 seed, by means of powerful pressure, in screw 
 or hydraulic presses, and are then either 
 allowed to clarify themselves by subsidence 
 or are filtered. Both methods are frequently 
 applied to the same oil. In some cases the im- 
 purities are removed by ebullition with water, 
 and subsequent separation of the pure oil. 
 Heat is frequently employed to increase the 
 liquidity of the oil, and thus lessen the difficulty 
 of its expulsion from the mass. With this ob- 
 ject the bruised mass, placed in bags, is com- 
 monly exposed to the heat of steam, and then 
 pressed between heated plates of metal. 
 
 Another method is by boiling the bruised 
 seed in water, and skimming off the oil as it 
 rises to the surface. This is. the plan adopted 
 for castor oil in the West Indies. 
 
 In a few cases, for medicinal purposes, the 
 bruised mass is mixed with one-half its weight 
 or an equal weight of alcohol or ether, and after 
 24 hours’ digestion the whole is submitted to 
 pressure, and the alcohol or ether removed by 
 distillation at a gentle heat. 
 
 Purification . — Several methods are adopted 
 for refining or purifying the fixed oils, among 
 which are the following : 
 
 1. The oil is violently agitated along with 1^ 
 to 2$ of concentrated sulphuric acid, when it 
 assumes a greenish color, and, after about a 
 fortnight’s repose, deposits much coloring mat- 
 ter, becomes paler, and burns with greater 
 brilliancy, particularly if well washed with 
 steam or hot water, and clarified by subse- 
 quent repose or by filtration. This answers 
 well for most of the recently expressed vege- 
 table oils. It also improves most of the fish 
 oils. 
 
 2. A modification of the last method is to 
 well mix the acid with the oil, then to blow 
 
420 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 steam through the mixture for some time, and 
 afterward to otherwise proceed as before. 
 
 3. Fish oil (whale, seal, etc. ) is purified by — 
 
 a. Violently agitating it with boiling water 
 or steam, by placing it in a deep vessel with 
 perforated bottom, through which high pressure 
 steam is forced for some time; it is afterwards 
 clarified by repose, and filtered through coarse 
 charcoal. 
 
 b. The oil is violently agitated with a boiling 
 hot and strong solution of oak bark, to remove 
 albumen and gelatin, and next with high press- 
 ure steam and hot water; it is, lastly, dried and 
 filtered. 
 
 c. The oil, gently heated, is stirred for some 
 time with about 1# of good chloride of lime, 
 previously made into a milk by trituration with 
 
 - water; about of oil of vitriol, diluted with 
 20 times its weight of water, is then added, and 
 the agitation renewed and maintained for at least 
 2 hours ; it is, lastly, well washed with steam or 
 hot water. 
 
 4. Almond, castor, linseed, nut, olive, rape 
 and some other vegetable oils are readily 
 bleached by either of the following processes: 
 
 а. Exposure in glass bottles to the sun’s rays, 
 on the leads or roofs of houses, or in any other 
 suitable position, open to the southeast and 
 south. This is the method employed by drug- 
 gists and oilmen to whiten their castor and lin- 
 seed oils. Fourteen to twenty-one days’ ex- 
 posure to the sun in clear weather during sum- 
 mer is usually sufficient «for castor oil when 
 contained in 2 to 4- quart pale green glass bot- 
 tles (preferably the former), and covered with 
 white gallipots inverted over them. The oil is 
 filtered before exposing it to the light, as, if 
 only in a slight degree opaque, it does not 
 bleach well. Almond and olive oil are, when 
 thus treated, apt to acquire a slight sulphurous 
 smell; but this may be removed by filtration 
 through a little animal charcoal, or, still better, 
 by washing the oil with hot water. 
 
 б. Another method employed to decolor these 
 oils is to heat them in a wooden, tinned or well- 
 glazed earthen vessel along with some dry “ fil- 
 tering powder” (1 to 2 lbs. per gal.), with 
 agitation for some time, and lastly, to filter 
 them in the usual manner through an oil-bag. 
 In this way the London perfumers prepare 
 their “white almond oil” (oleum amygdale 
 album), and their “white olive oil” (oleum 
 olivae album). Formerly, freshly burnt animal 
 charcoal was used for this purpose, and is still 
 so employed by some houses. 
 
 5. Mr. Bancroft refines oils for machinery 
 and lubricating purposes generally, by agitat- 
 ing them with a lye of caustic soda of the sp. 
 gr, 1.2. A sufficient quantity is known to have 
 been added when, after repose, a portion begins 
 
 to settle down clear at the bottom. About 4 $ 
 to 8 £ is commonly required for lard oil and 
 olive oil. After 24 hours’ repose the clear 
 supernatant oil is decanted from the soapy sedi- 
 ment, and filtered. 
 
 6. All oils and fats may be rendered perfectly 
 colorless by the use of a little chromic acid ; or 
 what is the same, by a mixture of a solution of 
 bichromate of potassa and sufficient sulphuric, 
 hydrochloric or nitric acid to seize on all the 
 alkali, and thus liberate the chromic acid. 
 
 7. Palm oil and cocoanut oil are generally 
 refined and bleached by either chromic acid or 
 chlorine, or by heat. 
 
 8. Effective methods of purifying fats and 
 oils, especially for those intended for illumina- 
 tion, are as follows: 
 
 a. (For fish oils.) Each ton is boiled for \ 
 hour with caustic soda, J lb., previously made 
 into a weak lye with water; or steam is blown 
 through the mixture for a like period; oil of 
 vitriol, |r lb., diluted with 6 times its weight of 
 water, is next added, the whole again boiled for 
 15 minutes, and allowed to settle for an hour or 
 longer, when the clear oil is run off from the 
 water and sediment into the bleaching tubs; 
 here solution of bichromate of potash, 4 lbs., in 
 oil of vitriol, 2 lbs., previously diluted with 
 water, q. s., together with a little nitric acid 
 and some oxalic acid, are added, and after 
 thorough admixture of the whole, by blowing 
 steam through it, strong nitric acid, 1 lb., 
 diluted with water, 1 quart, is poured in, and 
 the boiling continued for J hour longer; a small 
 quantity of naphtha or rectified spirit of tur- 
 pentine is then mixed in, and the oil is finally 
 well washed with hot water and left to settle. 
 
 b. ( For palm oil. ) The oil is melted by the 
 heat of steam, and after it has settled and cooled 
 down to about 130° Fahr., is carefully decanted 
 from the water and sediment into the steaming 
 tubs; here a mixture of a saturated solution of 
 bichromate of potash, 25 lbs., and oil of vitriol, 
 8 or 9 lbs., is added, and after thorough admix- 
 ture, hydrochloric acid, 50 lbs., is poured in; 
 the whole is then constantly stirred until it ac- 
 quires a uniform greenish color, or is sufficiently 
 decolored, a little more of the bleaching 
 materials being added if the latter is not the 
 case, after which it is allowed to repose for |- 
 hour to settle; it is next run into a wooden vat, 
 where it is washed, etc., as before. 
 
 c. (For vegetable oils.) These are treated 
 with a solution of chromic acid, or with a solu- 
 tion of bichromate of potassa, or some mineral 
 acid, as noticed at No. 6. For colza, linseed, 
 mustard, nut and rape oil a little hydrochloric 
 acid is added; but for almond, castor, olive oil 
 and poppy oil no such addition (at least in ex- 
 cess) is required. 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 421 
 
 9. Rancid oils and fats are recovered by boil- 
 ing them for about 15 minutes with a little 
 water and calcined magnesia, or by filtering 
 them through freshly burnt charcoal. 
 
 In reference to the above processes it may be 
 useful to remark that chlorine, the common 
 bleacher and deodorizer of other substances, 
 cannot be well employed directly in the purifi- 
 cation of oils, as certain chemical reactions occur 
 when these substances are brought together, 
 which increase the color instead of removing it, 
 and are often otherwise injurious. The same 
 remarks apply to the use of the “chlorides,” 
 which frequently fails in unskillful hands, and 
 is, indeed, of questionable utility, except, per- 
 haps, in the case of palm oil. Even charcoal 
 exerts little of its usual energy on the oils, and 
 whilst it removes or lessens their offensive odor, 
 sometimes increases their color. The addition 
 of 1# or 2§ of very pure and recently rectified 
 naphtha or oil of turpentine (camphine) to 
 lamp oil is a real improvement, since it in- 
 creases its combustibility and its illuminative 
 power. 
 
 Oils for medical purposes, as castor oil, cod- 
 liver oil, etc., must not be subjected to any pro- 
 cess beyond mere clarification by subsidence, 
 filtration through canton flannel or porous 
 paper, or at the utmost, washing with warm 
 water, as otherwise their active and valuable 
 properties, if not wholly removed, will be con- 
 siderably lessened. 
 
 The following are the principal fixed oils of 
 commerce : 
 
 Castor Oil. — The oil prepared by heat, or by 
 pressure, from the seed of Ricinis communis , 
 the Palma Christi or Mexican oil bush. 
 
 The best castor oil is prepared by pressing 
 the shelled and crushed fruit (seed) in hemp 
 bags in a hydraulic press, and heating the oil 
 thus obtained along with water in well tinned 
 vessels, until the water boils and the albumen 
 and gum separate as a scum; this is carefully 
 removed, and the oil as soon as it has become 
 cold is filtered through canton flannel and put 
 into canisters. The commoner kinds are pre- 
 pared by gently heating the crushed seeds, and 
 pressing them whilst hot. 
 
 Cocoanut Oil. — By expression from the 
 kernels of the cocoanut. 
 
 Cod-liver Oil. — The oil extracted from the 
 liver of the Oadus morrhua (cod-fish) by a 
 steam heat or water bath not exceeding 180° 
 Fahr. 
 
 Cotton-seed Oil. — From the seeds of Gossy- 
 pium Barhadense. Drying. 
 
 Croton Oil. — From the shelled seeds of Cro- 
 ton tiglium or Molucca grains. Imported chiefly 
 from the East Indies. It is one of the most 
 
 powerful cathartics known, and acts when either 
 swallowed or merely placed in the mouth. 
 Externally, it is a rubefacient and counter- 
 irritant, often causing a crop of painful pustules, 
 like tartar emetic. Dose, 1 to 2 drops, on 
 sugar; in apoplexy, etc. It is poisonous in 
 larger doses. 
 
 Lard Oil. — By separating the olein of lard 
 from the stearin by means of boiling alcohol. 
 Only applicable where spirits are cheap. The 
 product is, however, excellent. The crude oleic 
 acid, or lard oil of commerce, is chiefly obtained 
 as a secondary product in the manufacture of 
 stearin. It is purified by agitation with sul- 
 phuric acid, and subsequently by steaming it, 
 or washing it with hot water. Burns well in 
 lamps if the wick-tube is kept cool. 
 
 Linseed Oil. — 1. From the seed of Linum 
 usitatissimum , or common flax, bruised or 
 crushed, and then ground and expressed with- 
 out heat. Pale, insipid, viscous; does not keep 
 so well as the next. 
 
 2. As the last, but employing a steam heat 
 of about 200° Fahr. Amber- colored; less vis- 
 cous than the last; congeals at 2° ; soluble in 5 
 parts of boiling and 40 parts of cold alcohol. 
 Both are drying and cathartic. Dose , 1 to 2 
 oz. ; in piles, etc. Chiefly used in paints, var- 
 nishes, etc. 
 
 Neafs-foot Oil. — From neat’s feet and tripe, 
 by boiling them in water and skimming off the 
 oil. Does not thicken by age. Used to soften 
 leather, to clean fire-arms, and for other pur- 
 poses. 
 
 Nut Oil. — From the kernels of Corylus Avel- 
 lana, or hazel-nut tree. Pale, mild-tasting, 
 drying; superior to linseed oil for paints and 
 varnishes. It is commonly sold for oil of 
 almonds and oil of ben, and is extensively 
 employed to adulterate both. Walnut oil is 
 also frequently sold for nut oil. 
 
 Oil of Nutmeg ( Expressed ). — The concrete 
 oil is expressed from the seed of Myristica 
 officinalis , or common nutmeg. The nutmegs 
 are beaten to a paste, inclosed in a bag, exposed 
 to the vapor of hot water, and then pressed 
 between heated iron plates. Orange-colored, 
 fragrant, spicy; butyraceous, or solid. It is a 
 mixture of the fixed and volatile oils of the nut- 
 meg. When discolored and hardened by age, 
 it is called “ Banda soap.” When pure, it is 
 soluble in 4 parts of boiling alcohol and in 2 
 parts of ether. Now chiefly employed for its 
 odor and aromatic qualities. 
 
 Olive Oil. — The oil extracted from the fruit 
 of Olea europcea, or common olive. Five dif- 
 ferent methods are employed to obtain the oil 
 from the fruit : 
 
422 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 1. (Virgin oil.) From olives, carefully gar- 
 bled, either spontaneously or only by slight 
 pressure, in the cold. That yielded by the 
 pericarp of the fruit is the finest. 
 
 2. (Ordinary “fine oil.”) This is obtained 
 by either pressing the olives, previously crushed 
 and mixed with boiling water, or by pressing, 
 at a gentle heat, the olives from which the vir- 
 gin oil has been obtained. The above processes 
 furnish the finer salad oils of commerce. The 
 cake which is left is called “ grignon ” ). 
 
 3. ( Second quality. ) By allowing the bruised 
 fruit to ferment before pressing it. Yellow; 
 darker than preceding: but mild and sweet- 
 tasted. Much used for the table. 
 
 4. (“Gorgon.”) By fermenting and boiling 
 the pressed cake or marc in water, and skim- 
 ming off the oil. Inferior. 
 
 5. (Oil of the infernal regions.) A very 
 inferior quality of oil, which is skimmed off the 
 surface of the water in the reservoirs into which 
 the waste water which has been used in the 
 above operations is received, and allowed to 
 settle. The last two are chiefly used for lamps, 
 and in soap-making, etc. 
 
 Olive oil is a nearly inodorous, pale greenish- 
 yellow, unctuous fluid, with a purely oleagin- 
 ous taste, peculiarly grateful to the palate of 
 those who relish oil. It does not suffer 
 active decomposition at a heat not exceeding 
 600° Fahr. ; and when cooled to 36° it congeals 
 into a granular solid mass. It is very slightly 
 soluble in alcohol, but its solubility is increased 
 by admixture with castor oil. It is soluble in 
 If parts of ether. When pure it has little 
 tendency to become rancid. 
 
 To Test Olive Oil. — When it is desired to 
 ascertain whether the oil is pure or not, without 
 precise reference to the nature of the oils used 
 in adulteration, take equal quantities of olive 
 oil known to be pure and the oil to be tested ; 
 place the samples in separate test tubes into 
 which a good thermometer may also be inserted, 
 and heat each separately to a high temperature. 
 The pure oil will become somewhat paled 
 during the heating, while the adulterant oils 
 will give off an offensive odor. 
 
 Palm Oil. — From the fruit Elais Guineensis , 
 and E. melanococca, the Guinea oil palms. 
 Orange or red-colored; butyraceous or solid; 
 smells of violets; unchanged by alkalies; 
 bleached by sunlight, age, exposure, chlorine, 
 chromic acid, and oil of vitriol; melts at 117J° 
 Fahr. Demulcent. Used to color and scent 
 ointments, pomades, etc.; but chiefly to make 
 soap and candles. From Africa. 
 
 Poppy Oil. — From the seeds of Papaver som- 
 niferum , or white poppy. Sweet; pale; dries 
 and keeps well. Used for salads, paints and 
 
 soaps; also (extensively) to adulterate almond 
 oil, for the inferior qualities of which it is fre- 
 quently sold. It does not freeze until cooled to 
 0° Fahr. 
 
 Rape Oil. — From the seed of Brassica napus 
 (cole or rape), and from Brassica campestris 
 (wild navew or rape). Glutinous; buttery at 
 25° Fahr. Dries slowly; makes soft soaps 'and 
 good ointments, but bad plasters; smokes much 
 in burning unless well refined. 
 
 Refined or pale rape oil is prepared from 
 crude rape oil by agitating it with about 2§ of 
 oil of vitriol, previously diluted with about twice 
 its weight of water, and, after 10 or 12 days* 
 repose, decanting the clear oil, and filtering it 
 through canton flannel or felt. The quality is 
 improved by washing it with hot water or steam 
 before filtration. Used for lamps, blacking and 
 machinery; also extensively employed to adul- 
 terate both almond and olive oil. It forms the 
 common “ sweet oil ” of the oilmen and drug- 
 gists. 
 
 Seal Oil. — From the hood seal, and harp seal, 
 and other species of Phocidce. Pale seal oil is 
 that which drains from the blubber before putre- 
 faction commences, and forms about 60$ of the 
 whole quantity of oil obtained. It is very clear, 
 free from smell, and, when recently prepared, 
 not unpleasant in its taste. Refined seal oil is 
 the last, washed and filtered. Ranks close after 
 sperm oil. Brown or dark seal oil is that which 
 subsequently drains from the putrid mass. It 
 is very strong-scented and nauseous, and smokes 
 in burning. Both are used for lamps and 
 dressing leather. 
 
 Spermaceti Oil. — From the “ head matter ” 
 of Physeter macrocephalous , or spermaceti 
 whale. It is very limpid, smells little, and 
 burns well, and has long been reputed the best 
 oil for lamps and machinery, as it does not 
 thicken by age or friction. It is frequently 
 adulterated with refined seal oil. 
 
 Sunflower Oil. — From the seeds of Heli- 
 anthus annuus and H. perennis. Clear, pale 
 yellow, tasteless; thickens at 60° Fahr. Used 
 for salads and lamps. 
 
 Walnut Oil. — From the kernels of the nuts 
 of Juglans regia, or common walnut tree. Soon 
 gets rank; dries well. Used in paints, and occa- 
 sionally in plasters. When “cold drawn” and 
 washed it is sometimes eaten with salad. 
 
 Oil of Wax. — From beeswax, by quick dis- 
 tillation in a closed vessel. Butyraceous. By 
 rectification along with quicklime it yields a 
 liquid oil. 
 
 Whale Oil. — From the blubber of the Balcena 
 mysticetus , or the common or Greenland whale, 
 by heat. Coarse, stinking. Southern whale oil 
 is the best. Used for lamps, machinery, etc. 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 423 
 
 OILS — Medicated. 
 
 These are prepared by infusion or decoction. 
 The bruised ingredients are either simply di- 
 gested in 2 to 4 times their weight of olive oil 
 for some days, or they are very gently boiled in 
 it until they become dry and crisp, great care 
 being taken that the heat toward the end of the 
 process is not greater than that of boiling water. 
 As soon as the process is complete, the oil is al- 
 lowed to drain from the ingredients, which are 
 then (if necessary) submitted to the action of 
 the press. The product is commonly run 
 through flannel or a hair sieve whilst still 
 warm, after which it is allowed to repose for 
 a week or ten days, when the clear portion is 
 decanted from the dregs. The green or recent 
 plants are usually employed for this purpose, 
 but, in many cases, the dried plants, reduced to 
 powder, and digested for 6 or 8 hours in the oil, 
 at the heat of hot water, with frequent agitation, 
 yield a much more valuable product. They are 
 nearly all employed as external applications only. 
 
 OILS — Mineral. 
 
 An important class of liquids, consisting 
 solely of carbon and hydrogen — the elements 
 of ordinary coal-gas, and obtained by the dis- 
 tillation of coal, lignite, petroleum and other 
 bituminous substances. For the purposes of 
 illumination, many of these oils are in most 
 respects superior to the fixed or fat oils con- 
 taining oxygen. They give a whiter and more 
 brilliant light, and are produced at a much lower 
 cost. The lamps in which they are burnt, when 
 properly constructed, are less liable to get out 
 of order than those adapted for the combustion 
 of fat oils, and require less attention when in 
 use. Experiments on the relative value of the 
 ordinary illuminating agents prove that the min- 
 eral oils are cheaper than all other portable 
 illuminating agents in common use, and that 
 they give, while burning, the largest amount of 
 light with the least development of heat, and 
 the smallest production of carbonic acid. With 
 the oils adapted for burning in lamps other oils 
 are produced. Some are very volatile and highly 
 inflammable, and the safety of the burning oils 
 depends on their proper extraction. These vol- 
 atile liquids, when isolated, are used in the arts 
 as substitutes for spirits of turpentine, as 
 solvents for various substances, and to in- 
 crease the illuminating power of coal-gas. 
 Others are of a greasy nature, and are too 
 heavy to be used in lamps. These, however, 
 are well adapted for lubricating fine machinery. 
 When the more volatile ingredients are sepa- 
 rated from the burning oils, the latter are per- 
 fectly safe. Most of the mineral burning oils 
 now in use are, we believe, free from danger in 
 this respect. 
 
 Petroleum Oil. — Most of the burning oils 
 now in the market are derived from Ameri- 
 can petroleum. That obtained from natural 
 petroleum is now manufactured solely in Amer- 
 ica. The native petroleums vary greatly in prop- 
 erties, and numerous methods of refining are 
 employed by the manufacturers. The Cana- 
 dian petroleum contains sulphuretted hydrogen, 
 which imparts to it a very disagreeable smell, and 
 is difficult of removal. Some make use of both 
 acids and alkalies, others employ alkalies alone, 
 and steam is applied at various stages of heat. 
 Some of the oils produced are of excellent 
 quality, but others are inferior, and do not 
 ascend the wick in sufficient quantity to afford 
 a constant light. See Kerosene . 
 
 OINTMENTS. 
 
 Ointment of Aconite. — Alcoholic extract of 
 aconite, 1 part; lard, 2 parts; carefully tritu- 
 rated together. In neuralgia, etc. 
 
 Ointment of Aconitine. — 1. Pure aconitine, 
 1 gr. ; lard, 1 dram; mix by careful trituration. 
 
 2. Aconitine, 2 gr. ; rectified spirit, 6 or 7 
 drops; triturate together, then add of lard, 1 
 dram, and mix well. 
 
 3. Aconitia (aconitine), 8 gr. ; rectified spirit, 
 ^ dram; dissolve, and add lard, 1 oz. ; mix. 
 Used as a topical benumber in neuralgic affec- 
 tions, rheumatic pains, etc. Its application 
 generally occasions considerable tingling, and 
 sometimes redness of the part to which it is ap- 
 plied, followed by temporary loss of sensation 
 in the skin and the cessation of the pain. 
 Owing to the intensely poisonous nature of 
 aconitine, this ointment must be both prepared 
 and used with great caution, and must never 
 be applied to an abraded surface. It is seldom 
 used, owing to its extreme costliness. 
 
 Ointment of Alum. — 1. Alum, in very fine 
 powder, 1 dram; lard, l\ oz. In piles. 
 
 2. To the last add of powdered opium, 7 gr. 
 In piles, when there is much pain. 
 
 Ointment of Belladonna. — 1. Extract of 
 belladonna (deadly nightshade), 1 dram; lard, 
 1 oz. ; mix by trituration. 
 
 2. Fresh belladonna leaves (bruised), lpart; 
 lard, 2 parts; simmer together until the leaves 
 become crisp, and, after digestion for a short 
 time longer, drain with pressure. 
 
 3. Extract of belladonna, 1, rubbed with a 
 few drops of water and mix with lard, 5|r. 
 
 Used as a local anodyne in painful and in- 
 dolent tumors, nervous irritations, etc. ; also ; s 
 an application to the neck of the uterus in cases 
 of rigidity. 
 
 Ointment of Calomel. — Calomel, 1 dram; 
 lard or simple ointment, 1 oz. Pre-eminently 
 useful in skin diseases. 
 
424 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 Ointment of Extract of Cantharides. — Alco- 
 holic extract of cantharides, 8 gr. ; oil of roses, 
 
 1 dram; beef marrow, 2 oz. ; oil of lemon, 40 
 minims. To promote the growth of the hair. 
 
 Ointment of Chamomile. — Freshly powdered 
 chamomile flowers, olive oil, and lard, in equal 
 quantities. For the cure of- itch. 
 
 Chilblain Ointment. — From made mustard 
 (very thick), 2 parts; almond oil and glycerine, 
 of each 1 part ; triturated together. To be ap- 
 plied night and morning. 
 
 Ointment of Chloroform. — Chloroform, 1 
 dram; simple ointment, 1 oz. In neuralgia 
 and rheumatic pains, etc. It must be kept in 
 a stoppered, wide-mouthed phial. 
 
 Ointment of Cocculus Indicus. — Kernels of 
 cocculns indicus , 1 part; beat them to a smooth 
 paste in a mortar, first alone, and next with a 
 little lard; then further add of lard, q. s., so 
 that it may be equal to 5 times the weight of 
 the kernels. Used to destroy pediculi, and in 
 scald-head, etc. 
 
 Ointment of Croton Oil. — Croton oil, 15 
 to 30 drops; lard (softened by heat), 1 oz.; 
 mix well. This is the usual and most useful 
 strength to prepare the ointment. Rubefacient 
 and counter-irritant; in rheumatism and various 
 other diseases. When rubbed repeatedly on the 
 skin it produces redness and a pustular erup- 
 tion. It also often affects the bowels by ab- 
 sorption. The only advantage it possesses over 
 other preparations of the class is the rapidity 
 of its action. 
 
 Ointment of Glycerine. — Glycerine, 4 fl. oz. ; 
 oil of almonds, 8 fl. oz. ; wax and spermaceti, of 
 each \ oz. 
 
 Eye Ointment. — 1. Burnt alum, ^ dr.; pow- 
 dered opium, 20 gr. ; olive oil, 1 fl. dr. ; sperma- 
 ceti ointment, 2 dr. In inflammation of the eye- 
 lids, purulent ophthalmia, etc. 
 
 2. (W. Cooley.) Chloride of barium, 6 gr. ; 
 calomel, 10 gr. ; simple ointment, 1 oz. ; otto of 
 roses, 1 or 2 drops. In scrofulous ophthalmia. 
 
 3. (Dessault.) Nitric oxide of mercury, car- 
 bonate of zinc, acetate of lead, and dried alum, 
 of each, 1 dr. ; corrosive sublimate, 10 gr. ; rose 
 ointment, 1 oz. In chronic ophthalmia, profuse 
 discharges, etc.; in general, diluted. 
 
 Ointment of Hemlock. — Fresh hemlock 
 leaves and lard, of each 1 lb.; boil them to- 
 gether (very gently) until the leaves become 
 crisp, then strain through linen, with pressure. 
 Used as a local anodyne in neuralgic and rheum- 
 atic pains, glandular enlargements, painful 
 piles, etc., and as a dressing to painful and 
 irritable ulcers, cancerous sores, etc. 
 
 Itch Ointment. — Several excellent formulae 
 for itch ointments will be found under the names 
 
 of their leading ingredients. The following ar6 
 additional : 
 
 1. Carbonate of potassa, J oz. ; rose water, 1 
 
 fl. oz. ; red sulphuret of mercury, 1 dr. ; oil of 
 bergamot, J fl. dr. ; sublimed sulphur, and hog’s 
 lard, of each 11 oz. ; mix them. (Bateman’s 
 “Cutaneous Diseases.”) The nostrum vended 
 under this name is made as follows : Carbonate 
 
 of potash, 1 oz.; vermilion, 3 dr.; sulphur, 1 
 lb. ; lard, 1 J lbs. ; rose water, 3 fl. oz. ; oil of ber- 
 gamot, 1J dr. 
 
 2. Chloride of lime, 1 dr. ; rectified spirit, 2 fl. 
 dr. ; sweet oil, J fl. oz. ; common salt and sulphur, 
 of each 1 oz. ; soft soap, 2 oz. ; oil of lemon, 
 20 drops. Cheap, effectual and inoffensive. 
 
 Ointment of Ivy. — From the leaves of com- 
 mon ivy, by infusion, as ointment of henbane. 
 Used as an application to soft corns, in itch, and 
 as a dressing to indolent ulcers and issues. 
 
 Ointment of Lard. — Prepared lard, 2 lbs.; 
 melt, add of rose water, 3 fl. oz. ; beat the two 
 well together, then set the vessel aside, and 
 when the whole is cold, separate the congealed 
 fat. A simple emollient. 
 
 Ointment of Laurel. — 1. Suet (softened by 
 heat), 8 oz.; laurel oil (expressed oil of bay), 
 
 1 lb. ; oil of turpentine, 1A oz. 
 
 2. Fresh bay leaves and berries (bruised), of 
 each 1 lb.; lard, 2 lbs; as hemlock ointment. 
 Highly esteemed on the continent as a stim- 
 ulating friction, in bruises, strains, stiff joints, 
 etc. ; and in deafness. 
 
 3. From fresh bay leaves, 2 lbs. ; bay berries, 
 1 lb.; neat’s-foot oil, 5 pints; boil as last; to 
 the strained oil add, of lard suet, 3 lbs.; true 
 oil of bay, \ lb., and allow it to cool very 
 slowly, in order that it may “ grain ” well. 
 Sold for laurel ointment and common oil of bay. 
 
 Ointment of Lavender. — Lard, 2J lbs.; 
 lavender flowers, 10 lbs.; white wax, 3 oz. 
 Melt the lard, digest with 2 lbs. of the 
 flowers for 2 hours, and strain ; repeat this with 
 fresh flowers till all are used; melt the oint- 
 ment and leave it at rest to cool; separate the 
 moisture and dregs, and melt the ointment with 
 the wax. 
 
 Mercurial Ointment. — 1. Mercury, 16; pre- 
 pared lard, 16 ; prepared suet, 1 ; rub together 
 until metallic globules cease to be visible. 
 
 2. Mercury, 1 lb.; lard, lljoz.; suet, | oz.; 
 rub the mercury with the suet aDd a little of the 
 lard, until globules are no longer visible; then 
 add the remaining lard, and triturate together. 
 
 3. Pure mercury and lard, of each 1 lb. ; as 
 before. 
 
 The mercurial ointment usually sold is made 
 with a less quantity of mercury than that 
 ordered by the colleges, and the color is brought 
 up with finely ground blue black or wood char- 
 
USEFUL RECIPES AND TRA.DE SECftETS 
 
 425 
 
 Coal. This fraud may be detected by its inferior 
 sp. gr., and by a portion being left undissolved 
 when, a little of the ointment is treated first 
 with ether or oil of turpentine, to remove the 
 fat, and then with dilute nitric acid, to remove 
 the mercury. 
 
 Mercurial ointment is chiefly used to intro- 
 duce mercury into the system when the stomach 
 is too irritable to bear it; in syphilis, hepatic 
 affections, hydrocephalus, etc. For this pur- 
 pose \ to 1 dram is commonly rubbed into the 
 inside of one of the thighs until every particle 
 of the ointment disappears. This operation is 
 repeated night and morning until the desired 
 effect i6 produced. This ointment has been 
 employed to prevent the “pitting” in small- 
 pox; and, diluted with 3 or 4 times its weight 
 of lard, in several skin diseases, as a dressing 
 for ulcers, to destroy pediculi, etc. Camphor 
 is often added to this ointment to increase its 
 activity. 
 
 Mercurial Ointment (Milder). — Stronger 
 mercurial ointment, 1 lb. ; lard, 2 lbs. In itch 
 and several other cutaneous diseases, as a dress- 
 ing to syphilitic ulcers, to destroy pediculi on 
 the body, etc. Each dram contains 10 grains 
 of mercury. 
 
 Ointment of Mustard. — 1. Flour of mustard, 
 | oz. ; water, 1 fl. oz. ; mix, and add, of resin 
 cerate, 2 oz. ; oil of turpentine, J oz. Rube- 
 facient and stimulant. As a friction in rheum- 
 atism, etc. 
 
 2. Flour of mustard, 3 oz. ; oil of almonds, 
 Jfl. oz. ; lemon juice, q. s. In sunburn, freckles, 
 etc. 
 
 Ointment for Piles. — 1. Burnt alum and 
 oxide of zinc, of each \ dram; lard, 7 drams. 
 
 2. Morphia, 8 grains ; melted spermaceti oint- 
 ment, 1 oz. ; triturate together until solution is 
 complete, then add, of galls (in impalpable 
 powder), 1J dr. essential oil of almonds 
 (genuine crude), 12 to 15 drops, and stir until 
 the mass concretes. In painful piles, prolapsus, 
 etc. It is not only very effective, but does not 
 soil the linen so much aa most other ointments. 
 
 Simple Ointment. — 1. Olive oil, 5J fl. oz.; 
 white wax, 2 oz. ; melted together, and stirred 
 whilst cooling. 
 
 2. Prepared lard, 4 lbs. ; white wax, 1 lb. ; as 
 the last. 
 
 3. White wax, 2; prepared lard, 3; almond 
 oil, 8; melt together, and stir till it becomes 
 solid. 
 
 The above are mild emollients, useful in 
 healthy ulcers, excoriations, etc., but chiefly as 
 forming the basis for other ointments. 
 
 Ointment of Soap (Camphorated). — White 
 soap (scraped), 1 lb.; water, J lb.; dissolve by 
 heat ; add of olive oil, 5 oz. ; and when the mix- 
 
 ture has partly cooled, further add of camphor, 
 1 oz., previously dissolved by heat in olive oil, 
 1 oz. ; lastly, stir until the mass concretes. As 
 an anodyne and stimulating friction in various 
 local affections, as chaps, chilblains, rheuma- 
 tism, etc. 
 
 Ointment of Tar. — 1. Tar and suet, of each 
 1 lb. ; melt them together, and press the mix- 
 ture through a linen cloth. 
 
 2. Tar, 5 oz. ; beeswax, 2 oz. ; melt together, 
 and stir the mixture briskly until it concretes. 
 
 3. Tar, ^ pint; yellow wax, 4 oz. ; as the last. 
 
 Used as detergent applications in ringworm, 
 
 scald-head, scabby eruptions, foul ulcers, etc. 
 They should be, in general, at first diluted with 
 half their weight of lard or oil. 
 
 Ointment of Turpentine. — 1. Camphor, 1 
 dram; oil of turpentine, 1 to 2 fl. drams; dis- 
 solve, and add of resin of cerate, 1 oz. As a 
 stimulant and anodyne friction in nephritic and 
 rheumatic pains, engorgements, etc. 
 
 2. Turpentine, 2 lbs. ; simple ointment, 1 lb. ; 
 mix by a gentle heat. As a stimulant dressing. 
 
 3. Oil of turpentine, 16; camphor, 1; soft 
 soap, 2; dissolve the camphor in the turpentine, 
 add the soap, and rub till thoroughly mixed. 
 
 Ointment for Worms. — 1. Aloes and ox- 
 gall, of each 1 part ; marshmallow ointment, 8 
 parts. 
 
 2. Aloes and oil of tansy, of each 1 part; 
 dried ox- gall, 2 parts (both in fine powder); 
 lard, 8 parts. 
 
 3. Aloes, 1 dram; dried ox-gall and petrol- 
 eum, of each 1J drams; lard, 1J oz. 
 
 4. Powdered aloes, 2 drams; lard, 1 oz. 
 
 The above are purgative and vermifuge, 
 
 applied as frictions to the abdomen. They are 
 chiefly employed for children and delicate 
 females. 
 
 ORANGES— How to Choose. 
 
 The very sweetest orange and richest is the 
 black or rusty-coated fruit. Pick out the 
 dingiest oranges in the box and you will get 
 the best. Another way to choose oranges is by 
 weight. The heaviest is the best, because they 
 have the thinnest skin and more weight of juice. 
 Thick-skin oranges are apt to be dry; they 
 either weigh less because of having so much 
 skin or because of the poverty of the juice in 
 these particular specimens. A slight freezing 
 on the tree causes this condition in otherwise 
 fine fruit. The “kid-glove” oranges are the 
 two varieties of small fruit grown in Florida 
 from stocks respectively brought from China 
 and from Tangiers. They are called “ Man- 
 darin ” and “ Tangerine.” They may be eaten 
 without soiling a kid glove, because the skin is 
 loose and the little “ gores ” or pockets of juice 
 come apart very cleanly and without breaking. 
 
426 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 All the above applies to Florida oranges. The 
 Jamaica and Havana oranges are much paler 
 yellow, and their juice is usually of more acid 
 quality. 
 
 PAIN EXTRACTOR. 
 
 Spirits of ammonia, 1 oz. ; laudanum, 1 oz. ; 
 oil of origanum, 1 oz. ; mutton tallow, |r lb.; 
 combine the articles with the tallow when it is 
 nearly cool. 
 
 PAINT AND PAINTING. 
 
 Paints. — The term “paints,” in trade, is 
 commonly applied to pigments ground with oil 
 to a thick paste, ready to be “ thinned down ” 
 with oil or turpentine to a consistence adapted 
 for application with a brush. 
 
 Paints are prepared on the small scale by 
 grinding the dry pigments with the oil by 
 means of a stone-and-muller ; on the large scale, 
 they are ground in a color mill. There are 
 several pigments, as king’s yellow, Scheele’s 
 green, verdigris, white lead, etc., which from 
 their poisonous character cannot be ground 
 safely by hand, except in very small quantities 
 at a time, and then only by the exercise of ex- 
 treme caution. 
 
 In mixing or thinning down paints for use, 
 it may be useful to mention that for out-door 
 work boiled oil is principally or wholly em- 
 ployed, unless it be for the decorative parts of 
 houses, when a portion of turpentine and pale 
 linseed oil is often added. For in-door work, 
 linseed oil, turpentine, and a little “ driers,” are 
 generally used in the same way. The smaller 
 the proportion of oil employed for the purpose, 
 the less will be the gloss and the greater the 
 ultimate hardness of the coating. For “flatted 
 white,” etc., the color, being ground in oil, re- 
 quires scarcely any further addition of that 
 article, as the object is to have it “dead” or 
 dull. The best driers are ground litharge and 
 ground sugar of lead; the first for dark and 
 middle tints, and the last for light ones. 
 
 For outside painting avoid yellow colors, or 
 shades in which yellow enters, as sun and 
 weather affect yellow more disastrously than 
 other colors. 
 
 To preserve mixed paints in pots from 
 “skinning over” or drying up, they should be 
 kept constantly covered with water, or what is 
 better, with a thin.film of linseed oil. 
 
 Brushes , when out of use, may be preserved 
 in a similar manner to mixed paints. When 
 dirty, or required for a paint of another color, 
 they may be cleaned with a l.ttle oil of turpen- 
 tine, which may be either preserved for the 
 same purpose another time, or may be allowed 
 to deposit its color and then used to thin down 
 paints as usual. In no case, however, should it 
 
 be thrown back into the cistern or pan with the 
 pure “turps.” 
 
 Why Paint Cracks. — Some lay the cracking 
 of paint to absorption of the oil by wood, but 
 this is not correct, for the same material spread 
 upon iron, steel or glass, will crack just the 
 same. Experience teaches that it may arise 
 from three causes — poor material, boiled oil, 
 and applying coats of paint with too little time 
 for drying between them. 
 
 Boiled oil will appear to dry very rapidly, 
 and the surface will become glazed over, but 
 beneath this thin hard glaze the paint is only 
 gummed. Where but one coat of paint is ap- 
 plied, there is little, if any, difficulty about 
 cracking; but as there are generally from three 
 to four coats, the paint does not become thor- 
 oughly dry on each, although it may appear to 
 be so on the surface. The atmosphere will in 
 time complete the drying, but, as a consequence, 
 the coats dry unevenly and crack by the 
 gradual contractions of the gummy portions 
 beneath. To obviate the trouble, good pigments 
 only should be used, and mixed with raw oil, 
 and then plenty of time given for each separate 
 coat to dry. The hardening may be advanced 
 by the use of drier, but do not put in more than 
 an ounce to the pound. But very little turpen- 
 tine should be used. Too much drier will 
 cause paint to contract rapidly and form fine 
 checks, which will afterward increase in size. 
 
 Flexible Paints. — Take of good yellow soap 
 (cut into slices), 21 lbs.; boiling water, 1^ 
 gall.; dissolve, and grind the solution whilst 
 hot with good oil paint, l\ cwt. Used to paint 
 canvas. 
 
 Heat-Proof Paints. — -Steam pipes, steam 
 chests, boiler fronts, smoke connections and iron 
 chimneys are often so highly heated that the 
 paint upon them burns, changes color, blisters 
 and often flakes off. After a long protracted 
 use, under varying circumstances, it has been 
 found that a silica- graphite paint is well adapted 
 to overcome these evils. Nothing but boiled 
 linseed oil is required to thin the paint to the 
 desired consistency for application, no dryer 
 being necessary. This paint is applied in the 
 usual manner with an ordinary brush. The color, 
 of course, is black. But another paint, which 
 admits of some variety in color, is mixed by 
 using soapstone, in a state of fine powder, 
 with a quick-drying varnish of great tenacity 
 and hardness. This will give the painted object 
 a seemingly enameled surface which is durable 
 and not affected by heat, acid sor the action of 
 the atmosphere. When applied to wood it 
 prevents rotting, and it arrests disintegration 
 when applied to stone. It is well known that 
 the inside of an iron ship is much more severely 
 affected by corrosion than the outside, and this 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 427 
 
 paint has proven itself to be a most efficient 
 protection from inside corrosion. 
 
 Luminous Paint. — This useful paint may, 
 it is said, be made by the following simple 
 method : Take oyster shells and clean them with 
 warm water; put them into the fire for half an 
 hour; at the end of that time take them out and 
 let them cool. When quite cool pound them 
 fine and take away any gray parts, as they are 
 of no use. Put the powder in a crucible in 
 alternate layers with flour and sulphur. Put 
 on the lid, and cement with sand made into a 
 stiff paste with beer. When dry, put over the 
 fire and bake for an hour. Wait until quite 
 cold before opening the lid. The product ought 
 to be white. You must separate all gray parts, 
 as they are not luminous. Make a sifter in the 
 following manner: Take a pot, put a piece of 
 very fine muslin very loosely across it, tie 
 around with a string, put the powder into the 
 top, and rake about until only the coarse 
 powder remains ; open the pot and you will find 
 a very small powder ; mix it into a thin paint 
 with gum water, as two thin applications are 
 better than one thick one. This will give a 
 paint that will remain luminous far into the 
 night, provided it is exposed to light during the 
 day. 
 
 Paint without Oil or Lead. — In a tub or 
 barrel, which can be closely covered, slake stone 
 lime in boiling water, and then pass 6 quarts 
 of it through a fine sieve. Add to this 1 gal- 
 lon of water and 1 quart of coarse salt. Boil 
 the mixture and skim it until it is perfectly 
 clear. To every 5 gallons of this add 1 lb. of 
 copperas and 1 lb. of alum. Then slowly and 
 gradually put in \ lb. of potash and 4 quarts of 
 sifted ashes or fine sand. Add any coloring 
 that is desired. 
 
 Cheap Paint for Fences , etc. — Take a bushel 
 of well-burnt lime, white and unslaked; 20 lbs. 
 of Spanish whiting, 17 lbs. of rock salt, and 12 
 lbs. of brown sugar. Slake the lime, sift out 
 any coarse lumps and mix it into a good white- 
 wash with about 40 gallons of water; then add 
 the other ingredients, stir the whole together 
 thoroughly, and put on 2 or 3 coats with a 
 common brush. This paint makes a coat that 
 does not wash off, or easily rub off, and it 
 looks well, while it will go far to preserve the 
 wood. It is, therefore, especially adapted to 
 the outside of buildings that are exposed to the 
 weather. Three coats are needed on brick and 
 two on wood. If you want to get a fine cream 
 color, add 3 lbs. of yellow ochre to the above. 
 If you prefer a brown color, add 4 lbs. of umber, 
 1 lb. of Indian red, and 1 lb. of lampblack. If 
 you want a gray or stone color, add 4 lbs. of 
 raw umber and 2 lbs. of lampblack. 
 
 Paint for Outbuildings. — Lime, 1 bushel, 
 
 and water to make a whitewash ; mineral paint* 
 50 lbs. ; road dust, 50 lbs. ; add oil till it makes 
 a paste, and thin with sweet milk. 
 
 A Cheap Paint for Iron Fencing is made by 
 mixing tar and yellow ochre. It will make a 
 good green color, and is excellent for painting 
 rough woodwork and iron. 
 
 Painters 1 Colic. — Make of tartaric acid a 
 syrup similar to that of lemon syrup; add a 
 sufficient quantity of water, and drink 2 or 3 
 glasses a day. 
 
 To Remove Dry Paint. — Make a saturated 
 solution of caustic potassa with water; apply to 
 the paint with a swab ; after a short time it will 
 be easily removed. Hard putty is removed in 
 the same manner. 
 
 To Remove Paint from Clothing. — Apply 
 with a woolen cloth either benzine or spirits of 
 turpentine. The turpentine may afterwards be 
 got rid of by rubbing with a clean piece of 
 cloth, which, if necessary, may be followed up 
 with soap and water or spirits of wine. 
 
 To Clean Paint. — Scour with a soft brush, 
 using warm soapsuds; wash off the soap imme- 
 diately with old flannel dipped in clear water, 
 and wipe dry with a linen or cotton cloth. The 
 water must not be allowed to dry on the paint, 
 as this will make it streaky. 
 
 To Remove Paint from Window-Glass . — 
 Rub it well with hot, sharp vinegar. 
 
 To Get Rid of Paint Odor. — Place a vessel 
 full of lighted charcoal in the middle of a 
 newly-painted room, and throw on it 2 or 3 
 handfuls of juniper berries, shut the windows, 
 the chimney and the door close; 24 hours after- 
 wards the room may be opened, when it will be 
 found that the sickly, unwholesome smell will 
 be entirely gone. The smoke of the juniper 
 berry possesses this advantage, that should any- 
 thing be left in the room, such as tapestry, etc., 
 none of it will be spoiled. 
 
 Another way to get rid of the smell of oil 
 paint, let a pailful of water stand in the room 
 newly painted. 
 
 Paintings. — See Oil Paintings. 
 
 PAPER. 
 
 The limits of this work preclude the intro- 
 duction of a description of the manufacture of 
 this well known and most useful article, which 
 is now almost exclusively made by machinery of 
 an elaborate and most ingenious description. We 
 must, therefore, content ourselves with a short 
 notice of a few of the preparations of the man- 
 ufactured article. 
 
 To Test Paper. — The absolute strength is 
 measured by its resistance to tearing. In 
 machine-made paper the strength and stretching 
 power vary according as the force acts length- 
 
428 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 wise or across; in hand-made paper there is lit- 
 tle difference. In the former the difference is 
 in the proportion of 2:3, according to the 
 direction of the tearing force. The stretching 
 power acts inversely on the strength, i. e ., is 
 greater across than lengthwise. 
 
 In order to test the resistance of paper to the 
 most varied mechanical wear, it is crumpled and 
 kneaded between the hands. After such treat- 
 ment a weak paper will be full of holes, a strong 
 paper will assume a leathery texture. The test 
 also gives a rough insight into the composition 
 of a paper, much dust showing the presence of 
 earthy impurities, while breaking up of paper 
 shows overbleaching. 
 
 The thickness of paper is ascertained either 
 by measuring the thickness of a certain number 
 of sheets, or by taking that of a single sheet by 
 means of a micrometer, where the paper is placed 
 between two rules, one fixed and the other 
 movable, acting, as a pointer showing the 
 thickness of the paper on a dial. 
 
 Over three per cent, of ash shows the pres- 
 ence of clay, kaolin, heavy spar, gypsum, etc. 
 
 Microscopical investigation of paper aims at 
 determining the kind and quality of paper. 
 For this a magnifying power of 150 to 300 
 diameters suffices, when, by coloring the paper 
 with a solution of iodine, a yellow coloration 
 shows the presence of wood fiber, a brown col- 
 oration that of linen, cotton or flax, and no col- 
 oration that of cellulose. 
 
 The determination of the kind and quality of 
 size may be made by boiling in distilled water 
 and adding a concentrated solution of tannic 
 acid, when a flocculent precipitate shows the 
 presence of animal size; and by heating in 
 absolute alcohol and adding distilled water, 
 when a precipitate shows the presence of veg- 
 etable size. 
 
 Paper in Building. — A correspondent in 
 Carpentry and Building says: “ With refer- 
 
 ence to warm houses it is my opinion that we 
 have nothing better or cheaper than paper, es- 
 pecially when it is offered so cheaply as at 
 present. Under these conditions, no one who 
 builds should complain of a cold house. I used 
 it on the outside of sheeting boards under the 
 siding; also on the roof under the shingles, 
 and under the floor. The first floor, which is 
 used until the house is plastered, is laid with 
 common dressed boards. On top of them is 
 put the paper, and over the paper the floor 
 proper is laid. My method of putting paper 
 between studding is to cut the strips in the 
 center, which leaves it just the right width by 
 bending each edge at right angles. To secure 
 a dead air space, I put on lath next to the 
 sheeting-boards and put my paper back to this, 
 holding it in place by lath nailed through the 
 
 turned edges to the studding. The cold in our 
 houses comes in by cracks in the floor and at 
 the windows and doors. Sash, to work easily, 
 must not work like a glove. * In the west we 
 use storm doors and storm windows — that is, 
 double windows, with one light of glass hinged 
 for ventilation. I frequently ask people why 
 they try to make their houses air-tight else- 
 where and leave such wind holes at the doors 
 and windows. I advise putting the needless 
 expense of brickwork or back-plastering in the 
 cheaper and better material of paper and extra 
 sash to the windows, to be removed in the 
 springtime. Cut off all drafts of air between 
 the upper and lower stories of the house, and, 
 my word for it, the dwelling will be warm 
 enough for comfort in the midst of a Dakota 
 blizzard.” 
 
 To Make Paper Fire-Proof. — Dip the paper 
 in a solution of alum and throw over a line to 
 dry. All kinds of paper, as well as textile fab- 
 rics, may be treated in this way. Try a slip of 
 paper thus prepared in the flame of a candle, 
 and, if not entirely fire-proof, repeat the opera- 
 tion. To render newspapers fire-proof, dip 
 them into a solution of soluble glass of 25° 
 Baume; then neutralize the alkali by diluted 
 muriatic acid of 10° Baume, while hot, and dry 
 by the atmosphere. The texture of the paper 
 cannot then be destroyed by fire. 
 
 Copying Paper. — See p. 380. 
 
 Lithographic Paper. — Give the paper 3 
 coats of thin size, 1 coat good white starch, and 
 1 coat of a solution* of gamboge in water; the 
 whole to be applied cold, with a sponge, and 
 each coat to be allowed to dry before the other 
 is applied. The solutions should be freshly 
 made. 
 
 Lithographic paper is written on with litho- 
 graphic ink. The writing is transferred by 
 simply moistening the back of the paper, plac- 
 ing it evenly on the stone, and then applying 
 pressure; a reversed copy is obtained, which, 
 when printed from, yields corrected copies re- 
 sembling the original writing or drawing. In 
 this way the necessity of executing the writing 
 or drawing in a reversed direction is obviated. 
 
 Oiled Paper. — Brush sheets of paper over 
 with “ boiled oil,” and suspend them on a line 
 till dry. Water-proof. Extensively employed 
 as a cheap substitute for bladder and gut skin 
 to tie over pots and jars, and to wrap up paste 
 blacking, ground white lead, etc. 
 
 Paper Parchment. — Plunge unsized paper 
 for a few seconds into sulphuric acid diluted 
 with half to a quarter its bulk of water (this 
 solution being of the same temperature as the 
 air), and afterwards wash with weak ammonia. 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 4.29 
 
 A tough substance, resembling animal parch- 
 ment, and applicable to the same purposes. It 
 is largely used for covering pots of pickles and 
 preserves, and by the chemist for the interven- 
 ing membrane in experiments in diffusion. 
 
 Protective Paper. — Various attempts have 
 from time to time been made to prepare paper 
 which might make the fraudulent alteration of 
 checks and other documents difficult or im- 
 possible. These attempts have taken two dif- 
 ferent directions. The first and best known 
 method consists in printing, in some delicate 
 and easily destroyed color, a complicated pat- 
 tern or even sample but close and delicate rul- 
 ing, on the face of the paper. Any reagent 
 which will remove the writing will, of course, 
 destroy the pattern below, and so render the 
 alteration evident. The obvious objection to 
 this methed is that it is possible for a skilful 
 forger to replace the printed design before the 
 completion of the alteration. 
 
 The other method consists in the introduc- 
 tion into the paper during its manufacture of 
 some substance or mixture of substances which 
 shall strike a characteristic color when chemical 
 agents are applied to the ink. 
 
 One of the earliest attempts of this kind was 
 that of Stephenson, who introduced ferrocy anide 
 of potassium into the pulp. When any acid 
 was applied to the writing, Prussian blue was 
 formed with the aid of the iron of the ink. In 
 another process iodide of potassium and starch 
 were introduced into the paper, the application 
 of chlorine then producing a blue stain (iodide 
 of starch), while in a third the pulp was stained 
 with the ingredients of common writing ink. 
 
 None of these methods gave, however, any 
 very efficient protection against fraud, for in 
 each case it was tolerably easy to restore the 
 paper to its original condition. But another 
 process which followed upon the others has 
 proved more successful, and, when properly ap- 
 plied, gives a paper which is practically secure. 
 This process was patented, and consists in the 
 introduction into the pulp of ferrocyanide of 
 manganese. When any acid is applied to the 
 writing on this paper the blue stain of Prussian 
 blue appears. This can, it is true, be removed 
 by alkalies, but in that case the manganese is 
 precipitated as the brown peroxide, an effect 
 also produced by bleaching powder. This 
 brown stain can be removed by sulphurous acid, 
 but in that case Prussian blue appears simul- 
 taneously, so that the forger has merely a 
 choice between a brown and a blue stain. 
 
 When such paper is printed with a delicate 
 design in some fugitive ink (common writing 
 ink would be best), the greatest attainable 
 safety is obtained. 
 
 Ferrocyanide of manganese is easily formed 
 
 by adding to the pulp pure crystallizedchloride 
 of manganese and rather more than an equal 
 weight of ferrocyanide of potassium, both in 
 solution. 
 
 Tracing Paper . — 1. Open a quire of smooth, 
 unsized white paper, and place it flat upon a 
 table, then apply with a clean sash tool to the 
 upper surface of the first sheet a coat of varnish 
 made of equal parts of Canada balsam and oil 
 of turpentine, and hang the prepared sheet 
 across the line to dry; repeat the operation 
 on fresh sheets until the proper quantity is fin- 
 ished. If not sufficiently transparent, a second 
 coat of varnish may be applied as soon as the 
 first has become quite dry. 
 
 2. Rub the paper with a mixture of equal 
 parts of nut oil and oil of turpentine, and dry 
 it immediately by rubbing it with wheaten flour; 
 then hang it on a line for 24 hours to dry. 
 
 Both the above are used to copy drawings, 
 writing, etc. If washed over with ox-gall and 
 dried, they may be written on with ink or water 
 colors. The first is the whitest and clearest, but 
 the second is the toughest and most flexible. 
 
 To Make Paper Transparent . — Dampen any 
 white paper with pure and fresh distilled ben- 
 zine and it will become transparent, and tracings 
 can be made upon it. As the benzine evaporates, 
 the paper will become opaque again, but if the 
 drawing is not complete dampen the part again 
 until it is finished. 
 
 Varnished Paper. — Before proceeding to 
 varnish paper, card-work, pasteboard, etc., it 
 is necessary to give it two or three coats of size, 
 to prevent the absorption of the varnish, and 
 any injury to the color or design. The size 
 may be made by dissolving a little isinglass in 
 boiling water, or by boiling some clean parch- 
 ment cuttings until they form a clear solution. 
 This, after being strained through a piece of 
 clean muslin, or, for very nice purposes, clari- 
 fied with a little white of egg, is applied by 
 means of a small clean brush called by painters 
 a sash tool. A light, delicate touch must be 
 adopted, especially for the first coat, lest the 
 ink or colors be started, or smothered. When 
 the prepared surface is perfectly dry, it may be 
 varnished in the usual manner. 
 
 Value of Waste Paper . — If every one knew 
 the value of paper as fuel I believe it would be 
 but a short time before there would be a demand 
 for every scrap of paper. It makes a better fuel 
 than cordwood, and is handier to start a fire of 
 either hard or soft coal. The small scraps should 
 be rolled up very tightly in lengths of 10 or 12 
 inches, and then rolled in old newspapers, two, 
 three or more, as may be at hand, the ends to 
 be twisted securely, so they will remain intact 
 until placed in the stove or fireplace. Two or 
 three such rolls of paper cordwood will burn 
 
430 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 steadily to prepare a meal or give warmth and 
 comfort to the fireside. You have read of twisted 
 hay for fuel used on the frontiers where fuel is 
 scarce; twisted paper will double discount it. 
 In the interest of clean streets, as well as econ- 
 omy, I hope this experiment will be adopted. 
 
 Packing Paper. — A packing paper imperme- 
 able to water may be made as follows : Take 
 
 unsized paper and coat it with an aqueous solu- 
 tion of dextrine. When dry apply a layer of 
 siccative oil paint. 
 
 PAPER-HANGING. 
 
 In choosing paper for a room, avoid that 
 which has a variety of colors, or a large, showy 
 figure, as no furniture can appear to advantage 
 with such. Large-figured papering makes a 
 small room look smaller, but, on the contrary, 
 a paper covered with a small pattern makes a 
 room look larger, and a striped paper, the stripes 
 running from ceiling to fioor, makes a low room 
 look higher. 
 
 Those who do their own paper-hanging will 
 find that if they follow the paper-hanger’s ex- 
 ample in cutting two rolls at a time into the 
 desired lengths there will be no waste. After 
 the first matching of figures at the beginning of 
 the rolls no more matching is to be done. One 
 has only to use a piece from each roll alternately. 
 It is a good plan to cut up two rolls at a time and 
 arrange the pieces alternately before pasting. 
 
 Cover the walls with a coating of good glue 
 size, made of J lb. of glue in a gallon of water, 
 or a coating of good paste, put on and allowed 
 to dry before the paper is hung. Unless this 
 is done the wall will absorb the paste so rapidly 
 that, before drying, there will be too little paste 
 on the surface to hold the paper. When the 
 wall has been whitewashed it should first be 
 scratched with a stiff brush, to remove every 
 particle of loose lime from the surface, and then 
 thoroughly swept down with a broom. 
 
 To Clean Paper-Hangings. — Put a clean, 
 soft bag, or an old pillow-case over a new broom, 
 and gently brush the dust from the paper ; then 
 take crusts of stale baker’s bread, and wipe it 
 down lightly, beginning at the top. If you rub 
 it, the dirt will adhere to the paper. After thus 
 brushing all around the upper part of the walls 
 with the bread, begin just above where yon left 
 off, and go round again. Do thus until you 
 have finished the paper. The dust and crumbs 
 will fall together. Whenever a room is cleaned 
 it is a good way, before the paint and windows 
 are washed, to wipe the paper with a covered 
 broom as above directed. 
 
 Damp Walls. — The following method is rec- 
 ommended to prevent the effect of damp walls 
 on paper in rooms : Cover the damp part with 
 
 a varnish formed of naphtha and shellac, in the 
 
 proportion of \ lb. of the latter to a quart of 
 the former. The smell of the mixture is un- 
 pleasant, but it wears off in a short time, and 
 the wall is covered with a hard coating utterly 
 impervious to damp, and to which the wall-paper 
 can be attached in the usual way. 
 
 To Remove Stains from Wall-Paper. — The 
 soiling caused by persons leaning their heads 
 against a papered wall may be greatly lessened, 
 if not obliterated, by laying a sheet of blotting 
 paper upon the spot and passing over it a mod- 
 erately warm flat-iron. A slight disfigurement 
 of this kind may sometimes be removed by rub- 
 bing it lightly with a soft rag dipped in pre- 
 pared chalk. Rubbing the spot gently with the 
 soft edge of a thick slice of stale wheat bread 
 will sometimes prove efficacious in such a case; 
 the surface of the bread should be cut away as 
 soon as it becomes soiled. Dust off the crumbs 
 lightly with a soft cloth or brush. 
 
 PAPIER MACHE. 
 
 Pulped paper moulded into forms. It pos- 
 sesses great strength and lightness. It may be 
 rendered partially waterproof by the addition 
 of sulphate of iron, quicklime and glue or 
 white of egg to the pulp; and incombustible 
 by the addition of borax and phosphate of soda. 
 The papier mach£ tea trays, waiters, snuff-boxes, 
 etc., are preparad by pasting or glueing sheets 
 of paper together, and then submitting them to 
 powerful pressure, by which the composition 
 acquires the hardness of board when dry. Such 
 articles are afterward japanned, and are then 
 perfectly waterproof. 
 
 PASTE— Adhesive. 
 
 Paste for Scrap Books. — Take \ teaspoonful 
 of starch, same' of flour, pour on a little boiling 
 water, let it stand a minute, add more water, 
 stir and cook it until it is thick enough to starch 
 a shirt bosom. It spreads smooth, sticks well, 
 and will not mold or discolor paper. Starch 
 alone will make a very good paste. 
 
 Paste for Printing Office. — Take 2 gallons 
 of cold water, and 1 quart of wheat flour, rub 
 out all the lumps, then add \ lb. of finely pul- 
 verized alum, and boil the mixture for 10 min- 
 utes, or until a thick consistency is reached. 
 Now add 1 quart of hot water, and boil again 
 until the paste becomes a pale brown color, and 
 thick. The paste should be well stirred during 
 both processes of cooking. Paste thus made 
 will keep sweet for two weeks and prove very 
 adhesive. 
 
 Paste to Fasten Cloth to Wood. — Take a 
 plump pound of wheat flour, 1 tablespoonful of 
 powdered resin, 1 tablespoonful of finely pow- 
 dered alum, and rub the mixture in a suitable 
 vessel, with water, to a uniform, smooth paste; 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 431 
 
 transfer this to a small kettle over a fire, and 
 stir uutil the paste is perfectly homogeneous 
 without lumps. As soon as the mass has 
 become so stiff that the stirrer remains upright 
 in it, transfer it to another vessel and cover it 
 up so that no skin may form on its surface. 
 
 This paste is applied in a very thin layer to 
 the surface of the table; the cloth, or leather, is 
 then laid and pressed upon it, and smoothed 
 with a roller. The ends are cut off after drying. 
 If leather is to be fastened on, this must first 
 be moistened with water. The paste is then 
 applied, and the leather rubbed smooth with a 
 cloth. 
 
 Acid-Proof Paste. — A paste formed by mix- 
 ing powdered glass with a concentrated solution 
 of silicate of soda makes an excellent acid-proof 
 cement. 
 
 A Strong Paste. — A paste that will neither 
 decay nor become mouldy. Mix good clean flour 
 with cold water into a thick paste well blended 
 together, then add boiling water, stirring well 
 up until it is of a consistency that can be easily 
 and smoothly spread with a brush; add to this 
 a spoonful or two of brown sugar, a little cor- 
 rosive sublimate, and about, J dozen drops of 
 oil of lavender, and you will have a paste that 
 will hold with wonderful tenacity. 
 
 A Perpetual Paste is a paste that may be 
 mad 9 by dissolving an ounce of alum in a quart 
 of warm water. When cold, add as much flour 
 as will make it the consistency of cream, then 
 stir into it J teaspoonful of powdered resin, and 
 2 or 3 cloves. Boil it to a consistency of mush, 
 stirring all the time. It will keep for 12 months, 
 and when dry may be softened with warm 
 water. 
 
 A Brilliant Paste. — A brilliant and adhesive 
 paste, adapted to fancy articles, may be made by 
 dissolving caseine precipitated from milk by 
 acetic acid and washed with pure water in a 
 saturated solution of borax. 
 
 Paste for Papering Boxes. — Boil water and 
 stir in batter of wheat or rye flour. Let it boil 
 1 minute, take off and strain through a colander. 
 Add, while boiling, a little glue or powdered 
 alum. Do plenty of stirring while the paste is 
 cooking, and make of a consistency that will 
 spread nicely. 
 
 Paper and Leather Paste. — Cover 4 parts, 
 by weight, of glue, with 15 parts of cold water, 
 and allow it to soak for several hours, then 
 warm moderately till the solution is perfectly 
 clear, and dilute with 60 parts of boiling water, 
 intimately stirred in. Next prepare a solution 
 of 30 parts of starch in 200 parts of cold water, 
 so as to form a thin, homogeneous liquid, free 
 from lumps, and pour the boiling glue solution 
 
 into it with thorough stirring, and at the same 
 time keep the mass boiling. 
 
 A Sugar Paste. — In order to prevent the 
 gum from cracking, to 10 parts, by weight, of 
 gum arabic and 3 parts of sugar, add water 
 until the desired consistency is obtained. If a 
 very strong paste is required, add a quantity of 
 flour equal in weight to the gum, without 
 boiling the mixture. The paste improves in 
 strength when it begins to ferment. 
 
 Paste that will Adhere to any Substance . — 
 Dissolve 720 gr. sugar of lead and 720 gr. alum, 
 in water; then dissolve 2^ oz. gum arabic in 2 
 quarts warm water. Mix the gum water, when 
 cold, with 1 lb. wheat flour, till of a pasty con- 
 sistence ; place the mixture in a dish on the fire, 
 and pour into it the alum and sugar of lead. 
 Shake well ; take it off the fire when it shows 
 signs of ebullition, and let it cool. If the paste 
 is toe thick, add gum water till in proper con- 
 sistence. 
 
 Flour Paste. — One gill flour, 1 gill cold 
 water, 2 gills boiling water. Pour the cold 
 water slowly on the flour, stirring well; then 
 stir in the boiling water, and let the paste boil 
 until as thick as desired. 
 
 To Fasten Cloth on Wooden Surfaces . — 
 Wheat flour, 2J lbs.; resin (powdered), J oz.; 
 alum, ^ oz. ; water, sufficient. Bub together 
 until a uniform paste is formed, transfer to a 
 small kettle over a fire, heat and stir until the 
 lumps are all dissolved and the paste becomes 
 stiff; transfer to another vessel and cover up. 
 This paste is applied in a thin layer to the sur- 
 face of the wood to be covered; the cloth is 
 then laid on and smoothed with a roller. 
 
 PASTE BLACKING. 
 
 Half pound ivory black, ^ lb. molasses, \ oz. 
 powdered alum, 1 dram turpentine, 1 oz. sul- 
 phuric acid, 2 oz. raw linseed oil. The ivory 
 black and molasses must first be mixed together 
 until thoroughly incorporated; then add the 
 rest of the ingredients. It keeps best in a blad- 
 der. 
 
 PASTES. 
 
 Vitreous compounds made in imitation of the 
 gems and precious stones. Like enamels, the 
 artificial gems have for their basis a very fusi- 
 ble, highly transparent and brilliant, dense 
 glass, which is known under the name of “frit,” 
 “paste,” “strass,” “flux,” “ fondant,” or “May- 
 ence base,” and which, in its state of greatest 
 excellence, constitutes the “ artificial diamond.” 
 
 Amethyst. — Paste or strass, 500 gr.; oxide 
 of manganese, 3 gr.; oxide of cobalt, 24 gr. 
 
 Beryl. — Strass, 3.456 gr. ; glass of antimony, 
 24 gr. ; oxide of cobalt, 1 J gr. 
 
432 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 Carbuncle . — See Garnet. 
 
 Chrysolite. — From etrass, 7,000 gr.; pure 
 calcined sesquioxide of iron (“ trocus martis ” ), 
 65 gr. 
 
 Cornelian. — 1. (Red.) From strass, 7,000 
 gr. ; glass of antimony, 3,500 gr. ; calcined per- 
 oxide of iron, 875 gr. ; binoxide of manganese, 
 75 gr. 
 
 2. (White.) From strass, 7,200 gr. ; calcined 
 bones, 250 gr. ; washed yellow ochre, 65 gr. 
 
 Diamond. — 1. From rock crystal (purest), 
 1,600 gr. ; borax, 560 gr. ; carbonate of lead 
 (pure), 3,200 gr. ; oxide of manganese, J to 1 
 gr. ; powder each separately, mix them together, 
 fuse the mixture in a clean crucible, pour the 
 melted mass into water, separate any reduced 
 lead, and again powder and remelt the mass. 
 
 2. ( Yellow diamond. ) Strass, 500 gr. ; glass 
 of antimony, 10 gr. 
 
 Emerald. — 1. From strass, 7,000 gr.; car- 
 bonate of copper, 65 gr.; glass of antimony, 
 7 gr. 
 
 2. Paste, 960 gr. ; glass of antimony, 42 gr. ; 
 oxide of cobalt, 3^ gr. 
 
 Garnet. — 1. Paste or strass, 1.200 gr. ; glass 
 of antimony, 580 gr.; purple of cassius and 
 binoxide of manganese, of each 3 gr. 
 
 2. Paste, 513 gr. ; glass of antimony, 256 gr. ; 
 purple of cassius and oxide of manganese, of 
 each 2 gr. 
 
 3. (Vinegar garnet.) From paste, 7,000 gr.; 
 glass of antimony, 3,460 gr. ; calcined peroxide 
 of iron, 56 gr. 
 
 Lapis Lazuli. — From paste, 7,000 gr.; cal- 
 cined horn or bones, 570 gr. ; oxides of cobalt 
 and manganese, of each 24 gr. The golden 
 veins are produced by painting them on the 
 pieces with a mixture of gold powder, borax 
 and gum water, and then gently heating them 
 until the borax fluxes. 
 
 Opal. — 1. From strass, 960 gr. ; calcined 
 bones, 48 gr. 
 
 2. Paste, 1 oz. ; horn silver, 10 gr. ; calcined 
 magnetic ore, 2 gr.; absorbent earth (calcined 
 bones), 26 gr. 
 
 Ruby. — 1. Paste, 45 parts; binoxide of man- 
 ganese, 1 part. 
 
 2. Paste, 1 lb. ; purple of cassius, 3 drams. 
 
 Sapphire. — From strass, 3,600 gr.; oxide of 
 cobalt, 50 gr.; oxide of manganese, 11 gr. 
 
 Topaz. — From strass, 1,050 gr. ; glass of an- 
 timony, 44 gr. ; purple of cassius, 1 gr. 
 
 Turquoise. — From blue paste, 20 to 24 parts; 
 calcined bones, 1 part. 
 
 It is absolutely necessary for the successful 
 application of the preceding formulae that the 
 substances employed should be perfectly free 
 from impurities, more particularly those of a 
 mineral kind. The litharge, oxide of lead and 
 carbonate of lead, above all things, must be 
 entirely free from oxide of tin, as the smallest 
 particle of that substance may impart a “ milk- 
 iness ” to the paste. All the ingredients must 
 be separately reduced to powder, and, after 
 being mixed, sifted through lawn. The fusion 
 must be carefully conducted and continuous, 
 and the melted mass should be allowed to cool 
 very slowly, after having been left in the fire 
 from 24 to 30 hours, at the least. Hessian 
 crucibles are preferred for this purpose, and the 
 heat of an ordinary pottery or porcelain kiln is 
 sufficient in most cases; but a small wind- 
 furnace, devoted exclusively to the purpose, is, 
 in general, more convenient. It is found that 
 the more tranquil, continuous and uniform the 
 fusion, the denser and clearer is the paste, and 
 the greater its refractive power and beauty. 
 
 The following method of obtaining artificial 
 rubies and emeralds, first pointed out by 
 Boettger, is exceedingly simple and inexpensive, 
 and deserves the serious attention of those inter- 
 ested in this ingenious art : Recently precipi- 
 tated and well- washed hydrate of aluminum is 
 moistened with a few drops of neutral chromate 
 of potassium, and kneaded so that the mass 
 assumes a tinge scarcely perceptible; it is then 
 rolled up into small sticks, about the thickness 
 of a finger, and slowly dried, taking the pre- 
 caution to fill the fissures (if any) that form 
 during desiccation with fresh hydrate of alumi- 
 num. When perfectly dry, and after having 
 been submitted to a gentle heat, one end of these 
 sticks is brought into the termination of the 
 flame of an oxygen-hydrogen blowpipe, until a 
 portion of the mass is fused into a small globule. 
 After the lapse of a few minutes, several minute 
 balls form, having a diameter of some milli- 
 metres, and of such intense hardness that quartz, 
 glass, topaz and granite may be easily and per- 
 ceptibly scratched with them. These, when cut 
 and polished, appear, however, slightly opaque. 
 By employing nitrate of nickel in lieu of chro- 
 mate of potassium, green-colored globules, 
 closely resembling the emerald, are obtained. 
 
 By the substitution of oxide of chromium for 
 chromate of potassium, Mr. Cooley produced 
 factitious gems of considerable hardness and 
 beauty, though slightly opaque in some portion 
 of the mass. The addition of a very little silica 
 prevented, in a great measure, this tendency to 
 opacity. 
 
 It may be observed that the beauty of pastes 
 of factitious gems, and especially the brilliancy 
 •f mock diamonds, is greatly depending upon 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 433 
 
 the cutting, setting-up and the skillful arrange- 
 ment of the foil or tinsel behind them. 
 
 PEAS — Green, to Keep. 
 
 Pick and shell the peas and lay them on 
 dishes or tins in a cool oven or before a bright 
 fire. Do not heap them, and stir them fre- 
 quently, so as to dry gradually. When they 
 are hard, let them cool and pack them in stone 
 jars. Cover them up closely, but, when 
 wanted for use, take them out, soak them in 
 cold water until plump. Then they are ready 
 for boiling. 
 
 PICKLES — To Detect Copper in. 
 
 Take small pieces of the pickle and put them 
 into a bottle in which is a little ammonia, di- 
 luted with half its quantity of water. Shake 
 it all up well, and if there is any copper pres- 
 ent the liquid will turn blue. 
 
 PICTURE FRAMES — To Clean. 
 
 Gilded frames can be cleaned by gently wiping 
 them with a fine cotton cloth dipped in sweet 
 oil. Be careful to rub very gently, as violent 
 friction will be sure to scratch the gilding. 
 
 To Keep Flies Off. — Boil a few onions in a 
 pint of water, and apply the liquid to the frames 
 with a brush. 
 
 To Make Picture Nails Hold. — Sometimes a 
 good deal of trouble is experienced in getting 
 nails to hold in a plastered wall just where they 
 should be to allow the pictures to hang at a 
 given point, or exactly between two casings. If 
 neither nail or screw can be driven to hold, make 
 the hole by use of a gimlet larger than is re- 
 quired for the nail; then fill the hole with 
 plaster of Paris wet with salt water, and insert 
 a screw by turning it carefully in, then finish 
 the job with a pocket knife blade, forcing in as 
 much plaster as possible; but do the work rap- 
 idly, as the plaster will set quickly and hold 
 firmly. 
 
 PILE OINTMENT. 
 
 Powdered nutgall, 2 drams ; camphor, 1 dram ; 
 melted wax, 1 oz. ; tincture of opium, 2 drams. 
 Mix. 
 
 PLASTERS. 
 
 Plasters are external applications that possess 
 sufficient consistency not to adhere to the fingers 
 when cold, but which become soft and adhesive 
 at the temperature of the human body. 
 
 In the preparation of plasters the heat of a 
 water bath or of steam should alone be em- 
 ployed. On the large scale, well-cleaned and 
 polished copper or tinned*, copper pans, sur- 
 rounded with iron jackets, supplied with high- 
 pressure £team, are used for this purpose. The 
 resins and gum resins that enter into their com- 
 
 position are previously purified by straining. 
 After the ingredients are mixed, and the mass 
 has acquired sufficient consistency by cooling, 
 portions of it are taken into the hands, anointed 
 with a little olive oil, and well pulled or worked 
 until it becomes solid enough to admit of being 
 formed into rolls. 
 
 Plasters are preserved by enveloping the rolls 
 with paper, to exclude the air as much as pos- 
 sible, and by keeping them in a cool situation. 
 A few, as those of belladonna and ammoniacum 
 with mercury, are commonly placed in pots. 
 When kept for any length of time, they are all 
 more or less apt to become hard and brittle, and 
 to lose their color. When thi s is the case, they 
 should be remelted by a gentle heat, and suf- 
 ficient oil added to the mass to restore it to a 
 proper consistency. 
 
 The operation of spreading plasters for use 
 requires skill and experience on the part of the 
 operator. Various textures are employed for 
 the purpose, of which linen or cotton cloth, or 
 leather, are those most generally employed. 
 Silk and satin are used for “court plaster.” 
 The shape and size must be regulated by the 
 part to which they are to be applied. 
 
 Plaster of Aconite. — Gently evaporate tinct- 
 ure of aconite to the consistency of a soft ex- 
 tract, then spread a very small portion over the 
 surface of a common adhesive plaster, on either 
 calico or leather. Mr. Curtis has strongly rec- 
 ommended this plaster in neuralgia. A little of 
 the alcoholic extract may be employed instead 
 of that obtained fresh from the tincture. 
 
 Ammoniacal Plaster.— Take of lead plaster, 
 1 oz. ; white soap (shaved fine), J oz.; melt 
 them together, aud, when nearly cold, add of 
 sal ammoniac (in fine powder), 1 dr. Stimu- 
 lant and rubefacient. Its efficacy depends on 
 the gradual extraction of free ammonia by the 
 decomposition of the sal ammoniac, on which 
 account it is proper to renew the application of 
 it every 24 hours. 
 
 Arnica Plaster. — Alcoholic extract of arnica, 
 l|r oz. ; resin plaster, 3 oz. Add the extract to 
 the plaster, previously melted over a water 
 bath, and mix it thoroughly. 
 
 Aromatic Plaster. — Strained frankincense, 3 
 oz. ; beeswax, i oz. ; melt them together, and 
 when the mass has considerably heated, add of 
 powdered cinnamon, 6 drams; oils of allspice 
 and lemon, of each 2 drams. Stimulant; ap- 
 plied over the stomach in dyspepsia, spasms, 
 nausea, flatulence, etc. Camphor, 1 dram, is 
 commonly added. 
 
 Plaster of Belladonna. — 1. Soap plaster, 3 
 oz. ; melt it by the heat of a water bath ; add of 
 extract of belladonna (deadly nightshade), 3 
 
434 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 oz., and keep constantly stirring the mixture 
 until it acquires a proper consistency. 
 
 2. Resin plaster, 3 oz. ; extract of belladonna, 
 1 J oz. ; as the last. 
 
 3. Resin plaster, 2 oz.; extract of belladonna, 
 1 oz. 
 
 4. Extract of belladonna, 3; resin plaster, 3; 
 rectified spirit, 6. Rub the extract and spirit 
 together in a mortar, and when the insoluble 
 matter has subsided, decant the clear solution, 
 remove the spirit by distillation or evaporation, 
 and mix the alcoholic extract thus obtained 
 with the resin plaster melted at the heat of a 
 water bath, continuing the heat until with con- 
 stant stirring the plaster has acquired a suit- 
 able consistency. 
 
 A powerful anodyne and anti-spasmodic; in 
 neuralgia and rheumatic pains, and as an ap- 
 plication to painful tumors. The plasters 
 ordinarily sold are usually deficient in extract. 
 
 Corn Plaster.— 1. Resin plaster, 5 parts; 
 melt, stir in of sal ammoniac (in fine powder), 
 1 part, and at once spread it on linen or soft 
 leather. 
 
 2. (Kennedy’s.) From beeswax, 1 lb. ; Ven- 
 ice turpentine, 5 oz. ; verdigris (in fine powder), 
 1^ oz. ; mixed by a gentle heat, and spread on 
 cloth. It is cut into pieces and polished, and 
 of these 1 dozen are put into each box. 
 
 3. (Le Foret.) Galbanum plaster, 2 oz. ; 
 melt by a very gentle heat; add sal ammoniac 
 and saffron, of each ^ oz. ; powdered camphor, 2 
 oz., and, when nearly cold, stir in of liquor of 
 ammonia, 2 oz. Applied, spread on leather, to 
 the corn only, as it will blister the thinner skin 
 surrounding its base. 
 
 4. Galbanum plaster, 1 oz. ; pitch, J oz. ; lead 
 plaster, 2 drams ; melt them together, and add 
 verdigris and sal ammoniac (in fine powder), of 
 each 1 dram. 
 
 Court Plaster. — See p. 381. 
 
 M ally's Plaster. — Carbonate of lead (pure 
 white lead), 1 lb.; olive oil, 32 fl. oz. ; water, q. 
 s. Boil them together, constantly stirring until 
 perfectly incorporated ; then add of yellow wax, 
 4 oz. ; lead plaster, 1^ lb. ; and when these are 
 melted and the mass somewhat cooled, stir in of 
 powdered orris root, 9 oz. A favorite applica- 
 tion to inflamed and excoriated surfaces, bed 
 sores, burns, etc. 
 
 Plaster of Mustard. — This is always an ex- 
 temporaneous preparation. Flour of mustard 
 is made into a stiff paste with lukewarm water, 
 or with vinegar, and is then spread on a piece 
 of calico or linen (folded two or three times); 
 over the surface of the mustard is placed a piece 
 of gauze or thin muslin, and the plaster is then 
 applied to the part of the body it is intended 
 
 to medicate. Its action is that of a powerful 
 rubefacient and counter-irritant; but its appli- 
 cation should not be continued long, unless 
 in extreme cases. Its effects are often appar- 
 ently wonderful. We have seen very severe 
 cases of facial neuralgia, sore throat, painful 
 joints, rheumatic pains, etc., relieved in a few 
 minutes by means of a mustard plaster or 
 “poultice.” 
 
 Plaster of Soap . — 1. To lead plaster, 3 lbs., 
 melted by a slow heat, add of castile soap, 
 sliced, \ lb., resin, 1 oz., both (also) liquefied 
 by heat, and, constantly stirring, evaporate to a 
 proper consistency. 
 
 2. To litharge plaster, 4 oz., gum plaster, 2 
 oz., melted together, add of castile soap, in shav- 
 ings, 1 oz., and boil a little. 
 
 3. To litharge plaster, 2| lbs., melted over a 
 gentle fire, add of castile soap, in powder, 4 oz., 
 and heat them together (constantly stirring) 
 until they combine. 
 
 4. Hard soap (in powder), 6; lead plaster, 
 36; resin (in powder), 1; to the lead plaster, 
 previously melted, add the soap and the resin, 
 first liquefied; then, constantly stirring, evapor- 
 ate to a proper consistency. 
 
 Care must be taken to evaporate all the mois- 
 ture from the above compounds, as, if any is 
 left in the plaster, it turns out crumbly and does 
 not keep well. Much heat discolors it. Soap 
 plaster is emollient and resolvent, and is used 
 in abrasions and excoriations, and as a dressing 
 to soft corns, lymphatic tumors, etc. 
 
 Vermifuge Plaster . — From powdered aloes, 
 
 1 dram; oil of chamomile, 10 drops; croton oil, 
 
 2 drops; oil of turpentine, q. s. 
 
 PLASTER — To Fill Cracks in. 
 
 Use vinegar instead of water to mix your 
 plaster of Paris. The resultant mass will be 
 like putty, and will not “set” for 20 or 30 
 minutes, whereas, if you use water, the plaster 
 will become hard almost immediately, before 
 you have time to use it. Push it into the cracks 
 and smooth it off nicely with a table-knife. 
 
 PLATE. 
 
 The name is commonly given to gold 
 and silver wrought into instruments or utensils 
 for domestic use. The cleaning of plate is an 
 important operation in a large establishment, as 
 its durability, and much of its beauty, depend 
 on this being properly done. The common 
 practice of using mercurial plate powder is 
 destructive to both of these, as mercury not 
 only rapidly erodes the surface of silver, but 
 renders it soft, and, in extreme cases, even brit- 
 tle. The only powder that may be safely used 
 for silver is prepared chalk, of the best quality. 
 For gold, the form of red oxide of iron, known 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 435 
 
 as “jeweler’s rouge,” is the most useful and 
 appropriate. 
 
 Mr. Spon recommends the following : “ Take 
 an ounce of cream of tartar, common salt and 
 alum, and boil in a gallon or more of water. 
 After the plate is taken out and rubbed dry, it 
 puts on a beautifiul silvery whiteness. Pow- 
 dered magnesia may be used dry for articles 
 slightly tarnished, but if very dirty it must be 
 used first wet and then dry.” 
 
 Chamois leather, a plate-brush or very soft 
 woolen rags should alone be used to apply 
 them, and their application should be gentle 
 and long continued, rather than the reverse. 
 Dirty plate, after being cleaned with boiling 
 water, may be restored by boiling it in water 
 each quart of which contains a few grains 
 of carbonate of soda and about an ounce of 
 prepared chalk, calcined hartshorn, or cuttle-fish 
 bone, in very fine powder. The ebullition sets 
 up a gentle friction, which effects its purpose 
 admirably. The boiled plate, after being dried, 
 is best “ finished off ” with a piece of soft leather 
 or woolen cloth which has been dipped into the 
 cold mixture of chalk and water and then dried. 
 The same method answers admirably with Ger- 
 man silver, brass, pewter, and all the softer 
 metals. 
 
 PLATING. 
 
 The art of covering copper and other metals 
 with either silver or gold. 
 
 Plating is performed in various ways. Some- 
 times the silver is fluxed onto the surface of the 
 copper by means of a solution of borax, and 
 Subsequent exposure in the “ plating furnace,” 
 and the compound ingot is then rolled to the 
 requisite thinness between cylinders of polished 
 steel. The common thickness of the silver plate 
 before rolling is equal to about the l-40th of 
 that of the compound ingot. Sometimes the 
 nobler metal is precipitated from its solutions 
 upon the copper by the action of chemical 
 affinity, or more frequently by the agency of 
 electro-chemical decomposition ( electro-plat - 
 ing). 
 
 The metal employed for plating is a mixture 
 of copper and brass, annealed or hardened, as 
 the case may require. For electro-plated 
 goods, “nickel silver” is now almost invariably 
 employed. 
 
 PLOWS — To Clean Rusty. 
 
 Take a quart of water and pour slowly into it 
 1 pint sulphuric acid. ( The mixture will be- 
 come quite warm from chemical action, and this 
 is the reason why the acid should be poured 
 slowly into water, rather than the water into 
 the acid.) Wash the mould-board (or any 
 other iron that is rusty) with this weak acid, 
 and let it remain on the iron until it evaporates; 
 
 then wash it once more. The object is to give 
 time for the acid to dissolve the rust. Then 
 wash with water and you will see where the 
 worst rusty spots are. Apply some more acid, 
 and rub those spots with a brick. The acid 
 and scouring will remove most of the rust. 
 Then wash the mould-board thoroughly with 
 water, to remove all the acid, and rub it dry. 
 Brush it over with petroleum or other oil, and 
 let it be until spring. When you go to plow- 
 ing, take a bottle of the acid water to the field, 
 and apply it frequently to any spots of rust 
 that may remain. The acid and the scouring 
 of the earth will soon make it very bright and 
 smooth. 
 
 POLISH. 
 
 To Polish Sundry Surfaces . — For ivory, 
 prepared chalk, applied rapidly with chamois 
 leather. For pearl, a paste of powdered rotten- 
 stone and olive oil, thinned with oil of vitriol 
 and applied with cork covered with velvet. For 
 jewelry, spirits of wine and powdered French 
 chalk. For marble, sand, then emery powder, 
 and lastly putty powder. For horn, scrape with 
 emery powder and water, finishing with jew- 
 eler’s rouge. 
 
 Black Polish for Iron. — To obtain that 
 beautiful deep black polish on iron or steel 
 which is so much sought after, boil 1 part of 
 sulphur in 10 parts of oil of turpentine, the 
 product of which is a brown sulphuric oil of 
 disagreeable smell. This should be put on the 
 outside as lightly as possible, and heated over a 
 spirit lamp till the required black polish is 
 obtained. 
 
 A Brilliant Polish for Stoves. — Mix a tea- 
 spoonful of lye with the polish, and the use of 
 this will give a brilliant and permanent luster 
 to the stove. 
 
 Banana Polish for Russet Shoes. — One of 
 the drawbacks to the wearing of russet shoes is 
 the fact that they so easily take on a rusty look. 
 An easy scheme for keeping them clean and 
 bright is given by one whose own foot-gear 
 testifies to the value of his plan. He says: 
 “ With a piece of nice ripe banana I can not 
 only keep russet shoes clean, but can keep them 
 polished as well. I simply take a piece of 
 banana and grease the leather with it and then 
 polish it with a cloth. In this way all the dis- 
 colorations are removed and a polish is 
 obtained.” 
 
 French Polish Dressing for Leather. — Mix 
 2 pints best vinegar with 1 pint soft water; stir 
 into it \ lb. of glue, broken up, lb. logwood 
 chips, \ oz. finely- powdered indigo, \ oz. of the 
 best soft soap”, \ oz. isinglass; put the mixture 
 over the fire and let it boil 10 minutes or more; 
 
436 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 then strain, bottle and cork. When cold, it is 
 fit for use. Apply with a sponge. 
 
 Furniture Polish. — 1. White wax, 8 parts; 
 resin, 2 parts; true Venice turpentine, ^ pint; 
 melt at a gentle heat. The warm mass, com- 
 pletely melted, is poured into a stone jar, agi- 
 tated, and 6 parts of rectified oil of turpentine 
 added thereto. After 24 hours the mass, having 
 the consistency of soft butter, is ready for use. 
 Before using the paste the furniture should be 
 washed with soap and water, and then well 
 dried. 
 
 2. Oil of turpentine, 1 pint; alkanet root, 
 \ oz. ; digest until sufficiently colored, then add 
 of beeswax (scraped small), 4 oz. ; put the 
 vessel into hot water, and stir until the mixture 
 is complete, then put it into pots. If wanted 
 pale, the alkanet root should be omitted. 
 
 3. (White.) White wax, 1 lb.; solution of 
 potassa, J gallon; boil to a proper consistency. 
 
 French Polish Rubber. — Take a strip of thick 
 woolen cloth that has been torn off so as to 
 form a soft elastic edge, and roll it up so as to 
 form a coil from 1 to 3 inches in diameter. The 
 cloth must be prevented from uncoiling by 
 binding it securely with thread. 
 
 POP CORN. 
 
 To pop corn have a hot fire; put enough corn 
 in popper to almost cover bottom one kernel 
 deep, and shake over fire. It improves the 
 flavor to continue shaking over the fire a little 
 while after the grains are popped. 
 
 To Sugar Corn. — For 8 quarts of popped 
 corn take 1 lb. of granulated sugar, 1 teacupful 
 of water; boil until syrup “ strings,” or forms 
 soft ball in cold water; pour over corn and stir 
 with wooden ladle until syrup sugars. Vanilla 
 or other flavoring may be added to syrup just 
 before pouring over corn. 
 
 To Make Chocolate Corn. — Proceed same as 
 for sugar corn, adding to syrup while cooking 
 4 oz. best chocolate. (One cup of fresh- grated 
 cocoanut may be substituted for the chocolate. ) 
 
 To Make Corn Balls. — For 8 quarts of 
 popped corn take 1 quart molasses and cup 
 sugar. Don’t add water. Boil syrup until it 
 hardens (not brittle) in water. The last thing, 
 add \ teaspoonful soda to improve color. Pour 
 over corn, mix well, and make into balls. If no 
 molasses be used, 2 cups of sugar, adding 
 water, are requisite for above-named quantity 
 of com. 
 
 POTATOES. 
 
 Increasing the Potato Yield. — A remarkable 
 series of experiments made by a French scien- 
 tific agriculturist in the cultivation of potatoes 
 has given astonishing results. In one instance 
 he obtained a yield of not less than 42 tons of 
 
 tubers per acre. He selected the best and 
 soundest seed potatoes, ploughed the land very 
 deeply and manured it heavily. He also steeped 
 the potatoes for 24 hours in a solution made by 
 dissolving 6 lbs. of saltpeter and 6 lbs. of sul- 
 phate of ammonia in 25 gallons of water; then 
 he allowed them to drain and stand for 24 
 hours for their buds to swell before planting 
 them. 
 
 To Destroy Potato Bugs. — The only sure 
 remedy appears to be Paris green, which should 
 be mixed with 5 or 6 times the quantity of 
 meal, flour, ashes, or calcined plaster and lime. 
 
 Frozen Potatoes. — Potatoes that have been 
 affected by frost should be laid in a perfectly 
 dark place for some days after the thaw has 
 commenced. If thawed in open day, they rot; 
 but if in darkness, they do not rot, and they 
 lose very little of their natural properties. 
 
 To Prevent Potato Rot. — Soon after hoeing 
 the second time sow unbleached ashes over the 
 field. Do this weekly 6 or 7 times, using 2 or 
 3 bushels to the acre. 
 
 Potatoes Preserved by Peat Charcoal . — 
 When potatoes are slightly diseased, sprinkling 
 peat charcoal among them instantly stays the 
 rot, takes away the bad smell, and renders them 
 sweet and wholesome food. Potatoes may be 
 kept in this way two years, and when planted the 
 third they will produce a good crop. The 
 charcoal will also prevent the sound potatoes 
 from being infected by the diseased ones. The 
 charcoal may be mixed with other manures 
 when the potatoes are removed. 
 
 To Keep Potatoes. — They should not be 
 exposed to the sun and light more than is 
 absolutely necessary after digging. Dig them 
 when dry, and put them in a dark cellar. To 
 keep potatoes intended for table use from 
 sprouting until new potatoes grow, take boiling 
 water, pour into a tub, turn in as many potatoes 
 as the water will cover, then pour off all the 
 water, handle the potatoes carefully, laying up 
 in a dry place on boards, only one layer deep. 
 You will thus have good potatoes all the year 
 round, without the hard strings and watery 
 ends caused by growing. 
 
 POULTICES. 
 
 External applications, generally extempo- 
 raneous, used to promote suppuration, allay 
 pain and inflammation, resolve tumors, etc. 
 
 Poultices are generally prepared with sub- 
 stances capable of absorbing much water, and 
 assuming a pulpy consistency, so as to admit of 
 their application to any surface, however irreg- 
 ular. Their curative action principally depends 
 upon the liquids with which they are moistened, 
 and the heat retained by thp mass. With this 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 437 
 
 object they should never be heavy or very 
 bulky, and should be frequently repeated, and 
 lightly, but securely, bandaged on, to prevent 
 displacement. 
 
 The addition of a little lard, olive oil, or, still 
 better, glycerine, to a poultice, tends greatly to 
 promote its emollient action, and to retard its 
 hardening. 
 
 As the continued medication of the part with 
 warmth and moisture, or with substances applied 
 in the moist way, is the principal object to be 
 attained in the application of poultices, a fold 
 or two of lint or soft linen dipped in hot water, 
 either simple or medicated, and covered with a 
 thin sheet of rubber cloth, to prevent evapora- 
 tion, may be oftea conveniently applied in their 
 stead. 
 
 Poultice of Alum. — Alum (in powder), 1 
 dr. ; white of 2 eggs ; shake them together until 
 they form a coagulum. Applied, between the 
 folds of fine linen, to chilblains, sore nipples, 
 inflamed eyes, etc. 
 
 Anodyne Poultice. — Poppy heads, 1 oz. ; 
 dried leaves of henbane, 2 oz. ; water, 24 oz. 
 Boil, strain, and add to the liquor 4 oz. of 
 emollient meals, to form a poultice. 
 
 Antiseptic Poultice. — Barley flour, 6 oz. ; 
 powdered Peruvian bark, 1 oz. ; water, q. s. 
 Boil, and, when cool enough, add camphor in 
 powder, 1 dr. 
 
 Poultice of Belladonna. — Extract of bella- 
 donna, made in vacuo, 1 dr.; oatmeal, ^ lb.; 
 boiling water, q. s. 
 
 Bran Poultice. — Fine bran, with one-tenth 
 of linseed meal, made into a poultice with 
 boiling water. 
 
 Bread Poultice. — From crumbs of bread, 
 soaked in hot water, slightly pressed, and 
 then beaten up with a little lard, butter or oil. 
 Emollient. 
 
 Linseed Poultice. — 1. To boiling water, ^ pint, 
 add, gradually, constantly stirring, of linseed 
 meal, 4| oz., or q. s. Emollient. Used to pro- 
 mote the suppuration or “ ripening ” of tumors. 
 A little oil or lard should be added, and some 
 smeared over the surface as well, to prevent its 
 getting hard. For small “gatherings,” as of 
 the fingers, a little chewed bread and butter is 
 an efficient and convenient substitute. 
 
 2. Linseed meal, 4 ; olive oil, \ ; boiling water, 
 10; mix the linseed meal with the oil, add the 
 water gradually, constantly stirring. 
 
 Note : Linseed meal prepared from the cake, 
 
 from which the oil has been expressed, is less 
 adapted for poultices than that prepared from 
 the unpressed, whole seed. N 
 
 Fig Poultice. — A dried fig, roasted or boiled 
 (sometimes in milk), is frequently applied to 
 gum boils, etc. 
 
 Mustard Poultice. — 1. Linseed meal and 
 powdered mustard, of each 2| oz., or q. s. ; 
 boiling water, A pint ; mix as before. 
 
 2. As the last, but substituting boiling vine- 
 gar for water. Used as a powerful counter- 
 irritant, stimulant and rubefacient; in low 
 fevers, apoplexy, coma, etc., where there is a 
 determination of blood to the head; in deep- 
 seated inflammatory pains, neuralgic pains, etc. 
 It should not be left on long enough to raise a 
 blister. See Plasters. 
 
 Onion Poultice. — Onions roasted and mashed. 
 
 Potato Poultice. — From the raw potato, 
 scraped or grated fine. A popular application 
 to fresh bruises, extravasations, burns, scalds, 
 etc. 
 
 Roasted Apple Poultice. — The soft pulp of 
 roasted apple, applied to inflamed eyes. Other 
 ingredients are sometimes added. 
 
 Simple Poultice. — Powder for a cataplasma 
 and boiling water, of each q. s. to form a 
 poultice, the surface of which is to be smeared 
 over with olive oil. Emollient. Bread poultice 
 and linseed-meal poultice are now generally 
 called by this name. 
 
 Turpentine Poultice .— Oil of turpentine, 2 
 drams ; olive oil, 1 oz. ; linseed meal, 1 oz. ; oat- 
 meal, 4 oz.; boiling water, q. s. To indolent 
 ulcers, and, with more turpentine, to deep 
 burns, scalds and chilblains. 
 
 POULTRY. 
 
 The following rules are observed on the large 
 poultry farms, and will be found of value : 
 
 1. Feed at regular hours. 
 
 2. Clean the roosts daily. 
 
 3. Make new nests each week, and burn up 
 the old ones. 
 
 4. Pour kerosene over the roosts once a week 
 in summer, and once a month in winter. 
 
 5. Whitewash the interior four times a year. 
 
 6. Scatter air-slaked lime over the floor and 
 dropping-boards each week. 
 
 7. Remove all the fowls that show signs of 
 sickness at once to separate quarters. 
 
 8. Scald out the drinking-fountains once a 
 month. 
 
 9. Fatten for marketing purposes all hens 
 that have passed their third season on the farm. 
 
 10. Hatch the pullets, for fall laying, during 
 the months of March, April and May. 
 
 11. Begin the incubators for broilers from 
 October to March. 
 
 Hints about Feeding. — While it is essential 
 to be careful not to overfeed, the extreme of 
 underfeeding must be avoided. It isn’t the 
 
438 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 gross amount of feed, but the mode in which it 
 is distributed, that tells to the best advantage. 
 
 A variety of diet for fowls is a very import- 
 ant matter to be remembered by poultry- 
 keepers, both on the score of economy and the 
 best good of the fowls. 
 
 In winter season give a warm breakfast of 
 scalded meal and mashed potatoes, seasoned 
 with a little salt and pepper, which helps to 
 keep the fowls in healthy condition. At noon a 
 little wheat, or wheat and oats mixed; at night 
 a little corn. Occasionally some butcher scraps 
 boiled with their morning feed is very accept- 
 able. 
 
 Feeding Young Chicks. — The chick comes 
 from the egg full, nature having made prepara- 
 tions for its nourishment for at least 24 hours, 
 by allowing it to absorb the contents of the 
 yolk just previous to emerging from the egg. 
 Consequently it should not be fed for 24 hours, 
 and 36 will be no inconvenience. 
 
 The second day feed as early as possible ; 5 
 o’clock is an excellent time to fix upon, and 
 earlier if possible. The third day is not so 
 urgent, and feeding need not begin until 8 
 o’clock. Give hard-boiled eggs, whites and yolks 
 mixed, finely crumbled ; break finely all the egg 
 shells and place within their reach. Give this 
 as many times as they will eat it up cleanly 
 during the day. After the third day vary their 
 food as often as you may choose. Care should 
 be taken that a little green food be one of the 
 principal features, such as grass, onions, cab- 
 bage, or in fact most any wholesome green 
 vegetable. Fine gravel and pounded bone 
 should be kept before them constantly. The 
 feed should be supplied with a degree of neat- 
 ness and care, as you will never succeed in filth. 
 It is variety that keeps the chicks in health. 
 Cracked corn, whole wheat and buckwheat may 
 be fed as soon as they can eat it. Caution should 
 be taken that their drinking water is fresh and 
 free from dirt, and within their reach at all 
 times. After the chicks are two weeks old, 
 milk is one of the very best of foods. 
 
 Chicks raised in a properly constructed 
 brooder, with nice, dry runs, will thrive bet- 
 ter than those that run out, especially if sup- 
 plied with a variety of food. 
 
 Dampness is fatal to chicks even when very 
 slight; consequently the surroundings of the 
 drinking vessels should be dry, as well as the 
 floors. 
 
 Raising Young Ducks. — Ducklings are very 
 easy to raise and are very profitable, and, if well 
 cared for, are ready for market in ten weeks from 
 the time they leave the shell. They must be 
 kept perfectly dry and warm at first. They 
 need no water, except to drink, and grow faster 
 without it. 
 
 The best food for young ducks is stale bread 
 and milk, with the unfertile eggs boiled hard 
 and chopped fine — about two eggs to the quart. 
 When two or three weeks old they will eat any- 
 thing in the shape of food, but have it reason- 
 ably clean. They require more green food than 
 chicks — the tops of onions, turnips, or any- 
 thing of like nature, will answer. Corn fodder 
 cut fine is excellent. 
 
 Breeding ducks require one drake to five or 
 six ducks. If the old ducks have a pond to 
 swim in, and plenty of green food, their eggs 
 will hatch a great deal better than hen’s eggs. 
 Ducks’ eggs require more moisture than hens’ 
 eggs during the last week of incubation, as the 
 lining membrane is very tough. 
 
 Raising Geese. — Goose eggs are extensively 
 hatched in good incubators, and the goslings are 
 raised with about the same treatment as young 
 ducks, but they must have an abundance of grass 
 to pasture on from the time they are able to run 
 about until they are ready for market. They 
 will live on grain through the winter, but will 
 do much better if given hay with it. 
 
 Clover hay, cut short and steamed, with corn 
 chop sprinkled through it, makes a splendid 
 diet for geese. Small refuse potatoes chopped 
 up are greatly relished. The shell and mem- 
 brane of goose eggs are very tough, and should 
 be moistened four or five times during the last 
 week of incubation. Any one having plenty of 
 grass land can do well raising geese. The feathers 
 will pay for raising, leaving them, when dressed 
 for market, clear profit. It is sometimes neces- 
 sary to help goslings out of the shell, but it 
 should never be done until the blood is all ab- 
 sorbed from the egg tissue. 
 
 Raising and Feeding Turkeys. — Turkeys 
 will do well with plenty of range, but if closely 
 confined they are a failure. Sometimes young 
 turkeys are indifferent about learning to eat and 
 are often allowed to die from starvation through 
 ignorance of the attendant. With those who 
 show no inclination of helping themselves, 
 place a piece of curd on the finger and make 
 them taste it. When once they eat a little the 
 trouble is all over, and they become very greedy. 
 They are very tender at first, but, with proper 
 care, after four weeks old, become strong and 
 hardy. Feed well-peppered onions once or 
 twice a week. Let them have whole wheat as 
 soon as they will eat it. All grain food should 
 be fed coarse. They must be kept warm and 
 dry until they “shoot the red;” after that they 
 will stand considerable exposure without injury. 
 Feed regularly and at the same place and they 
 will always come home at night. 
 
 Cooking Food for Poultry. — A little trouble 
 in this respect will be amply repaid in the poul- 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 439 
 
 try yard. Every establishment where a hun- 
 dred head of poultry are kept should have its 
 lock-up food store-room, and if a stove can be 
 put up its help is invaluable. House scraps can 
 be regularly brought out from the kitchen to the 
 food houso by 8 a. m., and with boiling water let 
 meals of all sorts be mixed with scraps till it 
 forms a crumbling mass. All food for ducklings 
 is better given warm than cold; chicks also 
 appreciate their milk and porridge with the 
 chill off. Liver given raw is not palatable, but 
 if put in boiling water over the stove for ten 
 minutes, and chopped hot and thrown to the 
 birds in pellets, it is greedily devoured. Grain 
 baked in the oven dry and given to the fowls 
 warm is very good in the winter time. 
 
 If the above diet is properly attended to the 
 birds must lay. If not, watch for rats or egg- 
 eating hens in the flock, or the need for a pad- 
 lock on the poultry house door. 
 
 How to Run a Brooder. — Brooding and 
 caring for small chickens is a part of the work 
 not to be overlooked by the operators. You 
 must remember that young chicks are as tender 
 as little babies, and must not get chilled ; for 
 once they are chilled, the bowels become loose 
 and they shortly die. This bowel trouble is 
 often ascribed to the feed, but when the real 
 cause is known, it comes from being in a 
 brooder with the temperature too low. The 
 temperature of the brooder should be 90 
 degrees, and for quite young chicks should be 
 95 degrees. 
 
 Remember that the hen broods at the same 
 temperature that she hatches with. If the 
 brooder is rather warm, the little chicks will 
 spread out near the outer edge and even put 
 their heads out, but if too cool they will all 
 collect in the center of the brooder and pile up 
 and become wet from the steam coming off the 
 other chicks. As this always occurs at night, 
 the operator is often sadly disappointed the 
 next morning, to see what was a fine brood of 
 chicks looking like so many drowned rats, and 
 likely enough half of them dead. 
 
 Now then try a brood of chicks on this plan : 
 Keep a brooder at 95 degrees for the first week ; 
 the second week at 90 degrees. Don’t let the 
 temperature get below these points. During 
 the time mentioned the temperature should 
 never get below 85 degrees. For winter chicks 
 there is more in the temperature of the brooder 
 than in the feed. Nine-tenths of the mortality 
 is caused by chicks getting chilled in the 
 brooder. 
 
 To Secure Early Laying. — Select pullets 
 from 12 to 18 months old, house in warm 
 quarters early in January, and avoid moving 
 them about in various runs after they are 
 
 mated. Supply them with plenty of litter, such 
 as hay, chaff, leaves; fine oat straw, or in fact 
 most anything that is clean and wholesome. 
 Lay in a sthall load of fine gravel in the fall 
 and place where all the fowls can supply them- 
 selves with false teeth. 
 
 To Make Hens Lay. — A good food for this 
 purpose, fed each alternate day, is the follow- 
 ing: To 3 gallons of boiling water add \ oz. of 
 common salt., a teaspoonful of cayenne pepper, 
 and 4 oz. of lard. Stir the mixture until the 
 pepper has imparted considerable of its strength 
 to the water. Meantime the salt will have dis- 
 solved and the lard melted. Then, while yet 
 boiliDg, stir in meal made of oats and corn, 
 ground together in equal parts, until a soft 
 mush is formed. Set away to cool down to a 
 milk warmth. Before feeding, taste to see that 
 you have neither an overdose of salt or pepper. 
 
 . In winter, ou the days that the above mixture is 
 omitted, give the hens fresh meat, chopped fine, 
 and at all times plenty of pure water, grain, 
 gravel and lime. 
 
 Leaves for the Floor. — When the leaves fall 
 rake them and place them under cover. Secure 
 a large pile of them, and use them in the poultry 
 house. Leaves on the floor of the poultry 
 house prevent draughts, and aid in retaining 
 warmth, as well as serving as absorbents. The 
 hens will scratch and work in them, thus assist- 
 ing to promote warmth by exercise, and also 
 keep in good laying condition. There should 
 be enough leaves secured to keep the floor 
 covered to the depth of 6 inches during the 
 entire winter. 
 
 Cut Straw and Eggs. — An old farmer who 
 secures eggs all through the winter, when asked 
 for his secret, replied that he gave his hens 
 plenty of cut straw. For a while there was 
 much unbelief in the reply, as. it was supposed 
 that the farmer was feeding cut straw to his 
 hens (according to his statement); but when 
 the facts came out, it appeared that the cut 
 straw was really the secret, but it was used, 4 
 inches deep, on the floor of the poultry house, 
 in which millet seed and wheat were scattered, 
 the hens thereby being provided with a warm 
 place to work. The cut straw gave them a 
 scratching bed, aDd it kept them in exercise, 
 prevented disease and promoted the appetite. 
 It will pay better, if the matter of profit from 
 returns is considered, to use straw in the 
 poultry-house than in the cow-stalls. Many 
 cold poultry -houses can be rendered comfort- 
 able with straw, cut to 3-inch lengths, on the 
 floor, and if the hens are warm and can exer- 
 cise, the cost will be less and the number of 
 eggs greater. 
 
 Chicken Cholera. — This disease is more to 
 
440 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 be dreaded than roup, or any other disease that 
 poultry is subject to, as it is of miasmatic 
 origin, epidemic, and very contagious. Symp- 
 toms: The fowl has a dejected, sleepy and 
 drooping appearance, and does not plume itself: 
 it is very thirsty, has a slow, stalking gait, and 
 gapes often. The comb and wattles lose their 
 natural color, generally turning pale, but some- 
 times they are dark. There is diarrhoea with 
 greenish discharge, or like sulphur and water; 
 afterwards it becomes thin and frothy. Pros- 
 tration comes on, the crop fills with mucus and 
 wind, and at last food is not digested; breath- 
 ing is heavy and fast, the eyes close, and in a 
 few hours the foul dies. 
 
 This fearful disease, when allowed to go un- 
 attended, will cause disaster, and “ an ounce of 
 prevention is worth a pound of cure.” The 
 preventive could not be more fully supplied 
 than to have a bottle of “Combs’ Chicken 
 Cholera Cure ” in your possession. One bottle 
 is sufficient for 100 fowls, and if used judi- 
 ciously will last from four to six months. It is 
 guaranteed to effect a cure, even after the dis- 
 ease is apparent, is a splendid, invigorative 
 tonic, and especially adapted for poultry in all 
 stages, from the newly hatched chick to the 
 oldest males. 
 
 Roup. — An inflammation of the mucus mem- 
 brane lining of the air-passages, which often 
 makes its presence into the cleft palate, the 
 mouth and the eyes. It is more destructive 
 and harder to handle, when let run a while, than 
 cholera. Its first symptoms are slightly 
 catarrhal, affecting the appetite and health of 
 the chick but very little, and in the second stage 
 it becomes ulcerous or diphtherial roup, and is 
 very nearly related to malignant diphtheria in 
 the human family. It is caused from filth, bad 
 food, cold and wet. The eyes water, the nos- 
 trils are closed, breathing becomes deep and 
 difficult, together with cough and suffocation. 
 Treatment: Pen up every fowl in large, dry, 
 
 warm quarters, whitewash pens with carbonized 
 lime, keep out all draughts of cold, damp air; 
 feed hot bran, mashed potatoes and meat, and 
 medicate the throat, mouth and nostrils with 
 chloride of sodium or common salt, as follows : 
 Take a bucketful of warm salt water, put a tea- 
 cupful of salt to the amount of water; then, 
 catching the fowl, examine the throat and nos- 
 trils. removing all cheesy matter and pressing 
 all mucous matter out of the nostrils, and then, 
 filling a pint cup for each afflicted fowl, hold it 
 by the feet with head down, choke it until the 
 mouth is wide open and then insert the head 
 into the solution, comb down, so that the medi- 
 cated water may enter the cleft in the palate 
 and go out at each nostril and into the throat. 
 Each should be separately treated, not all from 
 
 the same water, but one cup will do for all. 
 Kerosene injected into the nostrils is good, and 
 camphorated sweet oiL But the best remedy, 
 it is said, is the “ hatchet,” if this remedy fails. 
 A great deal of this trouble may be avoided by 
 keeping your poultry scrupulously clean. 
 
 Crop-Bound. — This complaint is frequent 
 with fowls and chicks in confinement where no 
 range is allowed, and in nearly every case the 
 real cause is overfeeding of indigestible food. 
 In most instances death is sure to follow, unless 
 properly treated. It only requires about 24 
 hours for the symptoms to manifest themselves. 
 The disease may be quickly relieved as follows 
 Open the crop on the side, lengthwise, cutting 
 a slit sufficiently long to remove all the con- 
 tents, using a sharp knife. After this is done, 
 thoroughly cleanse with warm water ; then close 
 with several stitches, care being taken not to 
 sew the skin of the bird to the sack of the crop. 
 Close the crop first, using coarse white linen 
 thread ; also have knot come on the outside of 
 crop, then take a few stitches in the skin. Place 
 the fowl in dry, warm quarters; give no water 
 the first 24 hours, and feed on 6oft food for 2 
 days; it will soon recover. 
 
 Coarse Grass and Crop-Bound . — From No- 
 vember until March is the season of the year 
 when some of the hens may become crop- bound. 
 It is due to the lack .of green food, which 
 tempts the hens to swallow bulky food of some 
 kind as a substitute, the result being that they 
 resort to the long, dried grass, which becomes 
 packed in the crops and causes crop-bound. 
 
 A Sure Cure for Scurvy or Scaly Leg . — 
 Wash the feet and the legs of the fowl well with 
 castile soap. After drying, apply equal parts 
 of mutton tallow and coal oil, and rub well. 
 Two or three applications will usually cure the 
 worst cases. 
 
 Caponizing. — Caponizing is castrating the 
 male fowl. There are many advantages to be 
 gained by this operation. The fowls grow 
 larger, the meat richer, it costs less to fatten 
 and they sell better. In fact, a capon ranks 
 the same in poultry as the steer does among 
 cattle. Caponizing has long ceased to be an 
 experiment, and is recognized among practical 
 poultrymen as an important factor in increasing 
 the profit of the business. 
 
 PRICKLY HEAT — Cure for. 
 
 Mix a large portion of wheat bran with either 
 cold or lukewarm water, and use it as a bath 
 twice or thrice a day. Children who are cov- 
 ered with prickly heat in warm weather will be 
 thus effectually relieved from that tormenting 
 eruption. As soon as it begins to appear on 
 the neck, face or arms, commence using the 
 bran water on these parts repeatedly through 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 441 
 
 the day, and it may probably spread no farther. 
 If it does, the bran water bath will certainly 
 cure it. 
 
 PUMPKINS -To Dry. 
 
 Take the ripe pumpkins, pare, cut into small 
 pieces, stew soft, mash and strain through a col- 
 ander, as if for making pies. Spread this pulp 
 on plates in layers not quite an inch thick; dry 
 it down in the stove oven, kept at so low a tem- 
 perature as not to scorch it. In about a day it 
 will become dry and crisp. The sheets thus 
 made can be stowed away in a dry place, and 
 they are always ready for use for pies or sauce. 
 Soak the pieces over might in a little milk, and 
 they will return to a nice pulp, as delicious as 
 the fresh pumpkin. The quick drying after 
 cooking prevents any portion from slightly 
 souring, as is always the case when the un- 
 cooked pieces are dried ; the fla vor is much bet- 
 ter preserved, and the after cooking is saved. 
 
 PUTTY. 
 
 This name is given to the following prepara- 
 tions ( when used alone glazier’s putty is gener- 
 ally indicated ) : 
 
 Glazier's Putty . — From whiting made into a 
 stiff paste with drying oil. It is used to fix 
 panes of glass in sashes, to fill holes and cracks 
 in wood before painting it, etc. 
 
 French Putty . — Seven lbs. linseed oil and 4 
 lbs. brown umber are boiled for 2 hours, and 62 
 grammes wax stirred in. After removal from 
 the fire 5| lbs. fine chalk and 11 lbs. white lead 
 are added and thoroughly incorporated; said to 
 be very hard and permanent. 
 
 Putty for Plastering. — A very fine cement 
 made of lime only. It is thus prepared : Dis- 
 
 solve in a small quantity of water, as 2 or 3 
 gals., an equal quantity of fresh lime, con- 
 stantly stirring it with a stick until the lime be 
 entirely slaked and the whole becomes of a 
 suitable consistency, so that, when the stick is 
 taken out of it, it will but just drop therefrom; 
 this, being sifted or run through a hair sieve, to 
 take out the gross parts of the lime, is fit for 
 use. Putty differs from fine stuff, in the man- 
 ner of preparing it, and in being used without 
 hair. 
 
 Polisher's Putty . — A crude peroxide of tin, 
 obtained by exposing metallic tin in a rever- 
 beratory furnace, and raking off the dross as it 
 forms; this is afterwards calcined until it be- 
 comes whitish, and is then reduced to powder. 
 Another method is to melt tin with rather more 
 than an equal weight of lead, and then to rap- 
 idly raise the heat so as to render the mixed 
 metal red hot, when the tin will be immediately 
 flung out in the state of “ putty ” or “ perox- 
 ide.” The products of both these processes 
 
 are very hard, and are used for polishing glass 
 and japan work, and to color opaque white 
 enamel. 
 
 To Soften Putty. — Take 1 lb. of pearlash 
 and 3 lbs. of quicklime. After slaking the 
 lime in water add the pearlash, and let the 
 mixture be made of a consistency about the 
 same as that of paint. When required for use 
 apply it to both sides of the glass, and let it 
 remain in contact with the putty for 12 hours; 
 after which the putty will have become so 
 softened that the glass may be removed from 
 the frame without any difficulty. 
 
 To Remove Old Putty. — Many persons de- 
 stroy their window sashes endeavoring to remove 
 old putty. This may be obviated by applying 
 a hot poker to the putty, which will then readily 
 yield to the knife, and leave the sash clean. 
 
 QUILTS — Inexpensive. 
 
 Warm and inexpensive quilts are made of 
 newspapers, with perforations every few inches, 
 to permit ventilation. The papers are inclosed 
 in chintz or cretonne. 
 
 PYROTECHNICS. 
 
 Colored Fires. — See p. 380. 
 
 Rockets. — The cases are made of stout cart- 
 ridge paper, rolled on a mould and pasted, and 
 then throttled a little below the mouth, like the 
 neck of a phial. The diameter should be exactly 
 equal to that of a leaden ball of the same weight, 
 and the length should be equal to 3^ times the 
 external diameter. Above the spindle there 
 must be one interior diameter of composition 
 driven solid. They are filled with the following 
 mixtures, tightly driven in, and when intended 
 for flight (sky-rockets) they are “garnished,” 
 and affixed to wooden or willow rods to direct 
 their course: 
 
 The composition. — 1. (Marsh.) a. For 2-oz. 
 rockets. From niter, 54|r parts; sulphur, 18 
 parts; charcoal, 27^ parts; all in fine powder, 
 and passed through lawn. 
 
 b. For 4-oz. rockets. From niter, 64 parts; 
 sulphur, 16 parts; charcoal, 20 parts; as the 
 last. 
 
 c. For |~lb. to 1-lb. rockets. From niter, 62| 
 parts; sulphur, 15| parts; charcoal, 21^ parts. 
 
 2. (Ruggieri.) a. For rockets of J-inch 
 diameter. From niter, 16 parts; charcoal, 7 
 parts; sulphur, 4 parts. 
 
 b. For |- to 1^-inch rockets, use 1 part more 
 of niter. 
 
 c. For l|-inch rockets, use 2 parts more of 
 niter. 
 
 d. By using 1 part less of charcoal and 
 adding respectively 3, 4 and 5 parts of fine steel 
 filings, the above are converted into “ brilliant 
 fires.” 
 
442 
 
 USEFUL RECIPES AttD TRADE SECRETS 
 
 e. By the substitution of coarse cast-iron 
 borings for filings, and a further omission of 2 
 parts of charcoal from each, the latter are con- 
 verted into “ Chinese fire.” 
 
 Hand-rockets and ground-rockets are usually 
 loaded with nothing but very fine meal gun- 
 powder and iron or zinc filings or borings. 
 
 After sky-rockets and water-rockets are 
 charged, a piece of clay is driven in, through 
 which a hole is pierced, and the “ head ” or 
 “ garniture ” filled with stars, and a little corn- 
 powder is then applied. 
 
 Stars. — 1. (Brilliant — Marsh.) Nitrate, 52J 
 parts; sulphur and black antimony, of each 13 
 parts; reduce them to powder, make them into 
 a stiff paste with isinglasg, 1^ parts, dissolved 
 in a mixture of vinegar, 6 J parts ; and spirits of 
 wine, 13 parts; lastly, form this into small 
 pieces, and, whilst moist, roll them in meal gun- 
 powder. 
 
 2. (White — Ruggieri.) Niter, 16 parts; 
 sulphur, 7 parts; gunpowder, 4 parts; as the 
 last. 
 
 3. ( Golden rain. ) a. (Ruggieri.) Niter and 
 gunpowder, of each 16 parts; sulphur, 10 parts; 
 charcoal, 4 parts; lampblack, 2 parts; mix, and 
 pack it into small paper tubes. 
 
 b. (Ruggieri.) Niter, 16 parts; sulphur and 
 gunpowder, of each 8 parts; charcoal and lamp- 
 black, of each 2 parts; as the last. 
 
 c. (Marsh.) Mealed gunpowder, 66f parts; 
 sulphur, 11 parts; charcoal, 22 \ parts; as 
 before. Used for the “garniture” of rockets, 
 etc. 
 
 RATS — To Destroy. 
 
 The following recipe for their destruction 
 originated with Dr. Ure, and is highly recom- 
 mended as the best known means of getting rid 
 of these most obnoxious and destructive vermin : 
 Melt hog’s lard in a bottle plunged in water, 
 heated to about 150° Fahr.; introduce into it J 
 oz. phosphorus for every pound of lard, then 
 add a pint of proof spirits, or whisky, cork the 
 bottle firmly after its contents have been heated 
 to 150°, taking it at the same time out of the 
 water, and agitate smartly until the phosphorus 
 becomes uniformly diffused, forming a milky- 
 looking liquid. This liquid, being cooled, will 
 afford a white compound of phosphorus and 
 lard, from which the spirit spontaneously sep- 
 arates, and may be poured off to be used again 
 for the same purpose, but not for drinking, for 
 none of it enters into the combination, but it 
 merely serves to comminute the phosphorus 
 and diffuse it in very small particles through 
 the lard. This compound, on being warmed 
 very gently, may be poured out into a mixture 
 of wheat flour and sugar, incorporated there- 
 with, and then flavored with oil of rhodium, or 
 
 not, at pleasure. The flavor may be varied 
 with oil of aniseed, etc. This dough, being 
 made into pellets, is to be laid into rat holes. 
 By its luminousness in the dark it attracts their, 
 notice, and, being agreeable to their palates 
 and noses, it is readily eaten, and proves cer- 
 tainly fatal. 
 
 Another Method . — Get a piece of lead pipe 
 and use it as a funnel to introduce about 1^ oz. 
 sulphide of potassium into any outside holes 
 tenanted by rats. This must not be used in 
 dwellings. To get rid of mice, use tartar emetic 
 mingled with any favorite food. They will eat, 
 sicken an take their leave. 
 
 RAIN-WATER— To Keep Sweet. 
 
 The best way to keep rain-water sweet in a 
 cistern is to first collect it in a tank, and filter 
 it into the cistern below the surface. This will 
 remove the organic matters, and prevent fer- 
 mentation. Care should also be taken to pre- 
 vent surface drainage into it. 
 
 RAZOR. 
 
 How to Use a Razor and Strop . — In select- 
 ing a razor for use, adaptation to the beard is a 
 very important consideration. For a heavy, 
 coarse beard, a too thin-ground blade should 
 not be used, as the edge will tremble, and the 
 razor, however excellent, will prove unsatis- 
 factory; on the other hand, a light, wiry beard 
 and tender skin require a thin-ground blade, 
 which will lie flat on the face. 
 
 To use a razor, let it lie flat on the face, and 
 draw it with an easy diagonal motion against 
 the beard. Do not scrape with the razor, or 
 hold it almost at right angles to the face, as 
 you will only spoil the edge, irritate the skin, 
 and cause the best razor to fail. Persons who 
 are not adepts are apt to complain that their 
 razors do not shave well, and are liable to con- 
 demn a good one, when the fault lies not in the 
 razor, but in the unskillful use of it. 
 
 It is important that the beard be thoroughly 
 softened with hot water and soap, and the razor 
 dipped in hot water before using, as this will 
 add much to the comfort of shaving. 
 
 To strop a razor, always lay the blade flat, so 
 that the back and edge both rest on the strop, 
 drawing from heel to point with a firm, steady 
 stroke, turning on the back. The best razor 
 may be spoiled and rendered quite unfit for 
 shaving by the use of an inferior strop. 
 
 The strop should be made of leather especially 
 prepared to hold a sufficient quantity of cutting 
 material, or dressing, wherein lies the sharpen- 
 ing quality of a good strop; too close grain 
 leather will not retain the dressing, and is 
 almost worthless for practical use. If a strop 
 becomes hard or glazed, a few drops of oil, 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 443 
 
 rubbed on tlie surface, will improve it, but if 
 the leather is once cut or becomes uneven, it is 
 rendered useless. 
 
 Use care in stropping a thin-ground razor, as 
 such blades are highly tempered, and will break 
 easily if roughly brought in contact with any 
 hard substance. Always keep the razor bright ; 
 there is absolutely no excuse for a soiled or 
 rusty razor. 
 
 Directions for Honing a Razor. — Either oil 
 or shaving lather may be used on what is com- 
 monly called the “Italian rock” razor hone. 
 Use one or the other exclusively. Good sperm 
 or sweet oil is the best, but kerosene or any 
 other non-drying oil will answer. The all- 
 important consideration in honing a razor is to 
 have the blade rest perfectly flat on the stone, 
 so that both the edge and back rest on the 
 surface. This is essential in order to secure a 
 perfectly true and even bevel to the edge. 
 Draw the blade “ forward ” against the edge, 
 just as one would in cutting or shaving. The 
 position of the blade should be ' somewhat 
 diagonally across the stone, so that the heel is 
 slightly in advance of the point. This sets the 
 teeth at the proper angle for shaving. Turn 
 the blade on the back at the end of each stroke. 
 The edge may be tested by being drawn lightly 
 with a steady hand across the moistened finger- 
 nail, which tends to remove the feather edge 
 and show when the edge is free from nicks, as 
 such defects are readily detected in this manner. 
 
 After the blade has been honed sufficiently 
 keen, it should be wiped and then carefully 
 stropped, resting the blade flat as in honing, 
 but drawing in the opposite direction, that is, 
 against the back and from the edge. A few 
 strokes on the dressing or prepared leather side 
 of strop, and light finishing on the plain leather 
 side, should be sufficient to give a very keen 
 shaving edge to a good razor. 
 
 To Sharpen a Razor. — Place the razor for 
 30 minutes in a mixture of 20 parts water and 
 1 part muriatic or sulphuric acid. Wipe care- 
 fully and hone. The acid corrodes the surface 
 of the blade uniformly, and thus takes the place 
 of a whetstone. 
 
 Razor-strop Paste. — Wet the strop with a 
 little sweet oil, and apply a little flour of emery 
 evenly over the surface. 
 
 REFRIGERATOR HINTS. 
 
 Some provisions should not be put on ice. 
 Every housekeeper ought to know that all meats, 
 raw or cooked, lose in juiciness and tenderness 
 by its action. For instance, a joint which was 
 excellent when served hot will often become 
 tough and tasteless if kept in the refrigerator 
 24 hours. 
 
 There is a simple treatment of boiled meat 
 which keeps it palatable. If you wish to cut 
 the meat when hot, after dinner plunge it again 
 in boiling water or in the water in which it was 
 cooked brought again to a boiling point, and 
 there let it remain until cold. You will find 
 that it will absorb enough moisture to keep it 
 tender and juicy. Do not place it in the refrig- 
 erator warm. 
 
 Bologna sausage or any of the preparations 
 in sausage skins will mould if put into the refrig- 
 erator or if shut up from the air. 
 
 Fish should not be brought in direct contact 
 with ice, no matter what the general market 
 practice may be. Salmon loses its delicate 
 flavor almost completely if laid upon ice. In 
 fact, no food should ever rest directly upon ice. 
 
 RENOVATING. 
 
 To Renovate an Old Coat. — First clean the 
 coat of dirt and grease, then take 1 gal. of a 
 strong decoction of logwood, made by boiling 
 logwood chips in water. Strain this liquid, and 
 when cool add 2 oz. of gum arabic in powder, 
 which should be kept in well-stoppered bottles 
 for use. Then go gently over the coat with a 
 sponge wet in the above liquid, diluted to suit 
 the color, and hang it in the shade to dry. After- 
 wards brush the nap smooth, and it will look as 
 good as new. The liquid will suit all brown or 
 dark colors, if properly diluted, of which it is 
 easy to judge. 
 
 To Revive Faded Black Cloth. — Having 
 cleaned it well, boil 2 or 3 oz. of logwood for ^ 
 hour. Dip it in warm water and squeeze it dry, 
 then put it into the copper kettle and boil \ hour. 
 Take it out and add a small piece of green cop- 
 peras, and boil it another half hour. Hang it in 
 the air for an hour or two, then rinse it in two 
 or three cold waters, dry it, and let it be regu- 
 larly brushed with a soft brush, over which one 
 or two drops of oil of olives have been rubbed. 
 
 To Clean Men’s Old Clothes. — Whip and 
 brush thoroughly. Remove grease spots with 
 ammonia, and with alcohol and water, equal 
 parts, diminish the gloss of hard goods. Dealers 
 in old clothes give the garments a new appear- 
 ance by the use of tobacco. 
 
 How to Clean a Coat Collar. — Break a piece 
 of soap tree bark about 2 inches square into 
 small bits, and pour over it \ pint of boiling 
 water; let it stand an hour or two, then sponge 
 the collar well with the liquor ; a second spongin g 
 with clear water will clean it nicely. Both wash- 
 ing and rinsing water should be as warm as for 
 flannel. 
 
 REMEDY for Dipsomania. 
 
 (Capt. Vine Hall’s.) Sulphate of iron, 5 gr.; 
 peppermint water, 11 drams; spirit of nutmeg, 
 
444 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 1 dram. To be taken twice a day in doses of 
 about a wineglassful or less, with or without 
 water This recipe is not only an inestimable 
 boon to the victim of strong drink, but, properly 
 “ pushed,” is capable of yielding a handsome 
 income from its manufacture. This remedy is 
 prepared by different persons under different 
 titles, and sold at from $1 to $5 per bottle. 
 
 RIBBONS — To Clean. 
 
 Take a clean cloth, moistened in benzine, and 
 rub them off carefully. If not too dirty, this 
 will clean them off nicely. Expose them to the 
 air afterward to get rid of the odor. 
 
 To Smooth Ribbon. — Place a moderately hot 
 flat-iron on the ironing-board, the ribbon under 
 the iron, and pull it carefully through. If the 
 ribbon is not pulled too fast, and the iron is the 
 right warmth, this will be found to be a much 
 better way than simply rubbing the iron over 
 the ribbon. 
 
 To Clean Black Ribbon. — Take an old black 
 kid glove, no matter how old, and boil it in a 
 pint of water for a short time ; then let it cool 
 until the leather can be taken in the hand with- 
 out burning; use the glove wet with the water 
 to sponge off the ribbon. If the ribbon is very 
 dirty, dip it into the water and draw it through 
 the fingers a few times before sponging with 
 the glove. After cleaning, lay a piece of paper 
 over the ribbon and iron ; paper is better than 
 cloth. The ribbon will look like new. 
 
 To Wash Ribbons. — If dingy and greasy, 
 rub the yolk of an egg upon them, or French 
 chalk upon the wrong side, and let it dry ; then 
 lay it upon a clean cloth, and wash upon each 
 side with a sponge, and press upon the wrong 
 side. If very much soiled, use bran water, and 
 add to the rinsing- water a little muriate of tin 
 to set red ; oil of vitriol for green, blue, maroon 
 and bright yellow. 
 
 To Renew Ribbons or Silk. — Scrape several 
 large potatoes and put a pint of cold water over 
 them. When settled, pour it off; spread your 
 ribbons (or silk) upon the table, wet with a 
 sponge a small part, and iron with a flat just a 
 little warmer than you can handle with your 
 hands bare. If it is too hot it will injure the 
 silk. To stiffen ribbons or old silk, take a lump 
 of gum arabic about as large as a hickory nut, 
 dissolve it in J pint water, and dip the silks 
 or ribbons in it and iron immediately. If they 
 are soiled they should be washed and dipped in 
 a weak solution of alum water. 
 
 RIDING. 
 
 The following useful hints will be found 
 instructive and interesting to all equestrians: 
 
 The legitimate gaits of horses are the walk, 
 trot, canter and gallop. The walk is a gait of 
 
 four distinct beats, each foot being planted in 
 a regular order of succession. The trot has two 
 distinct beats. The horse springs diagonally 
 from one pair of feet to the other, while between 
 the steps all the feet are in the air. The canter 
 has three beats in regular order of succession, 
 and the gallop has four beats in regular order 
 of succession. A horse is “ bit-wise ” when, the 
 bit being correctly fitted and properly adjusted, 
 he obeys the lightest pressure upon either bar. 
 He is “ rein wise ” when he obeys the slightest 
 pressure of the reins upon either side of the 
 neck, the bit not being disturbed from its 
 normal position. He is “leg- wise” when he 
 obeys the lightest correctly combined action of 
 the rider’s legs. 
 
 The reins serve to prepare the horse to move, 
 and to guide, support, and to halt him. Their 
 action should be in harmony with that of the 
 legs. 
 
 In 'riding the hand should be kept steady 
 and ought not to move with the body. It 
 should merely oscillate with the horse’s head. 
 At the same time it should be kept light, for the 
 bit, if pressed constantly on the horse’s mouth, 
 destroys its sensibility and soon makes it hard. 
 The hand is “ light ” when there is an almost 
 imperceptible alternate feeling and easing of 
 the hand in harmony with the motion of the 
 horse, by which the delicacy of the mouth is 
 preserved and the horse made to carry himself 
 lightly. That hand is best which, by giving 
 and taking properly and keeping constant 
 touch of the bit, controls the horse with the 
 least force. 
 
 The legs serve to assist, together with the 
 reins, in controlling the horse. Closing the 
 knees without pressure from the lower part of 
 the leg tends to steady the horse in position. 
 Carrying the lower legs slightly to the rear, 
 closing them equally with slight pressure, pre- 
 pares him to move; or, if moving, to keep him 
 well up to the hand; closed with greater press- 
 ure behind the girth, they urge him forward. 
 Carrying the right or left leg to the rear, closing 
 it with pressure, causes the horse to move his 
 haunches to the left or right. In fact, the 
 lower legs govern the haunches. 
 
 The horse is made obedient and gentle and 
 his good qualities best developed by patience, 
 kindness and encouragement, and, above all, 
 fearlessness. Punishment should be resorted 
 to only when absolutely necessary. No pun- 
 ishment should be administered to a horse in 
 anger. Under harsh treatment he will first 
 become timid, then sullen, and at length violent 
 and unmanageable. Every action of the rider 
 should tend to induce full confidence, assuring 
 the horse that no harm is intended and that 
 nothing but kind treatment is to be expected. 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 445 
 
 The horse’s balance and his lightness in hand 
 depend largely on . the proper carriage of his 
 head and neck. A young horse will usually 
 try to resist the bit, either by bending his neck 
 to one side, or by setting his jaw against the 
 bit, or by carrying his nose too high or too 
 low. A horse, as a rule, champs the bit when 
 he ceases to resist. 
 
 RING — To Remove. 
 
 When a ring happens to get tightly fixed on 
 the finger, a piece of common twine should be 
 well soaped, and then be wound round the 
 finger as tight as can be borne. The twine 
 should commence at the point of the finger, and 
 be continued till the ring is reached ; the end 
 of the twine must then be forced through the 
 ring with the head of a needle, or anything else 
 that may be at hand. If the string is then 
 unwound, the ring is almost sure to come off 
 the finger with it. Or, soap the finger well, 
 and slip the ring up while it is soapy, holding 
 the finger up for a time first. 
 
 ROCKETS. See Pyrotechny. 
 
 ROSE- JAR — To Fill. 
 
 In England recipes for perfumes and balsams 
 •od things of that kind are handed down from 
 generation to generation, and this recipe for 
 making a rose- jar, given by an Englishwoman, 
 may be of interest to American housewives. 
 Gather the rose petals in the morning ; let them 
 stand in a cool place, toss them lightly for one 
 hour to dry; then put them in layers, with salt 
 sprinkled over each layer, in a large covered 
 dish ; a glass butter dish having a cover is a 
 convenient receptacle. You can add to this for 
 several mornings, till you have enough stock, 
 for a pint to a quart, according to the size of 
 the jar; stir every morning' and let the whole 
 stand for ten days. Then transfer it to a glass 
 fruit jar, in the bottom of which you have placed 
 2 oz. of allspice, coarsely ground, and as much 
 stick cinnamon, broken coarsely. This may now 
 stand for six weeks, closely covered, when it is 
 ready for the permanent jar, which may be as 
 pretty as your ingenuity can devise or your 
 means purchase. Have ready 1 oz. each of 
 cloves, allspice, cinnamon and mace, all ground 
 (not fine); 1 oz. of orris root, braised and 
 shredded; 1 oz. of lavender flowers and a small 
 quantity of any other sweqt-scented dried flowers 
 or herbs. Mix together and put into the jar in 
 alternate layers with the rose stock, add a few 
 drops of oil of rose, geranium or violet, and 
 pour over the whole \ pint of good cologne. 
 This will last for years, though from time to 
 time you may add a little lavender or orange 
 flower water, or any nice perfume, and some 
 seasons a few rose petals. 
 
 ROSES — To Keep. 
 
 Wrap them separately in wet tissue paper and 
 keep it constantly wet. In this way flowers 
 purchased the day before or early in the morn- 
 ing will be kept as bought until needed. 
 
 ROSE-WATER. 
 
 Preferable to the distilled for a perfume, or 
 for culinary purposes. Attar of roses, 12 drops ; 
 rub it up with J oz. of white sugar and 2 drams 
 carbonate magnesia, then add gradually 1 quart 
 of water and 2 oz. of proof spirit, and filter 
 through paper. 
 
 RUBBER — To Cement. 
 
 A cement which fastens equally well to rub- 
 ber and to metal or wood is made by a solution 
 of shellac in ammonia. Soak some pulverized 
 gum shellac in 10 times its weight of strong 
 ammonia. A slimy mass will be obtained, 
 which in three or four weeks will become 
 liquid without the use of hot water. This 
 softens the rubber, and, after the volatilization 
 of the ammonia, becomes hard and impermeable 
 to gases and fluids. 
 
 RUBBER TYPE. 
 
 The matter or letters to be reproduced are 
 first set up in clean-cut metal type, which is 
 then thoroughly oiled. A rim or guard about 
 half an inch high should then be placed around 
 the form, and with a camel’s hair brush a thin 
 cream of plaster of Paris is laid over it, to ex- 
 clude all air bubbles. A thicker paste of plaster 
 is then poured over the form, filling in the guard 
 or rim up to its edge, and it is then set aside to 
 harden. Alum water is often used to mix the 
 plaster, making a harder mould, but it takes 
 longer to set. When the mould has thoroughly 
 stiffened, it is removed from the type and put in 
 a dry, hot place to become well hardened. The 
 mould is now fitted in a frame of suitable size, 
 and a sheet of vulcanized rubber, about one- 
 eighth of an inch in thickness, is adjusted upon 
 it, and the whole is put in a screw clamp and 
 heated slowly until the rubber becomes soft 
 enough to be forced into the letter-spaces of 
 the mould by tightening the screw. The rub- 
 ber should be allowed to remain in the press at 
 least 24 hours, and until it becomes quite cold. 
 The sheet rubber used for this purpose is usually 
 but slightly vulcanized, having had about three 
 per cent, of sulphur kneaded into it with rollers 
 while subjected to a very high temperature. 
 After the impression has been made, therefore, 
 it is necessary to add a greater proportion of 
 sulphur to insure the required hardness in the 
 type. This is done by immersing the rubber, 
 which has been separated from the mould, in a 
 mixture of 30 parts bi-sulphide of carbon and 
 1 part chloride of sulphur. This is exposed to 
 
446 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 a temperature of from 70 to 80 degrees until 
 all the sulphide of carbon has volatilized, and is 
 then immersed in a boiling alkaline solution — 
 made by dissolving 9 oz. of caustic potash in 1 
 gal. of water — for a few minutes, and after a 
 subsequent washing in clear, tepid water, is 
 made quite ready for use. 
 
 RUST. 
 
 The Rusting of Iron. — Mr. Crum Brown 
 explains in the following manner the chemical 
 reactions which produce iron rust : When a drop 
 of rain falls upon the smooth and polished sur- 
 face of a piece of iron, the water changes color 
 and a non-adherent brownish-red precipitate is 
 formed. Water free from oxygen and carbonic 
 acid does not produce any effect upon iron at 
 ordinary temperatures. At high temperatures 
 water or steam oxidizes iron rapidly to the state 
 of ferric oxide, Fe3 0 4 . This oxide forms an 
 adherent coating, and the action ceases until 
 the coating is removed. Gaseous oxygen at 
 ordinary temperatures does not affect iron, but 
 when heated its action is the same as that of 
 steam. Carbonic oxide at ordinary tempera- 
 tures does not act upon the iron, but at high 
 temperatures it is reduced to carbonic acid, and 
 the iron is oxidized. Water which contains 
 oxygen alone produces no action upon iron. A 
 piece of iron can be preserved indefinitely in 
 lime water, if carbonic acid cannot be produced. 
 Water charged with carbonic acid, and free 
 from oxygen, dissolves iron into a bicarbonate, 
 setting free the hydrogen. The presence of 
 oxygen oxidizes this bicarbonate, and ferric 
 oxide is precipitated. The carbonic acid set 
 free can again act upon the metal, and an 
 addition of oxygen will dissolve the bicarbonate 
 thus formed. 
 
 To Keep Iron and Steel Goods from Rust . — 
 Dissolve ^ oz. of camphor in 1 lb. of hog’s lard; 
 take off the scum ; mix as much black lead as 
 will give the mixture an iron color. Iron and 
 steel goods, rubbed over with this mixture, and 
 left with it on 24 hours, and then dried with a 
 linen cloth, will keep clean for months. Valu- 
 able articles of cutlery should be wrapped in 
 zinc foil, or be kept in boxes lined with zinc. 
 This is at once an easy and most effective 
 method. 
 
 Another Method. — The following is said to 
 be a good application to prevent metals rusting : 
 Melt 1 oz. of resin in a gill of liDseed oil, and 
 while hot mix with it 2 quarts of kerosene oil. 
 This can be kept ready to apply any time with 
 a brush or rag to any tools or instruments 
 required to lay by for a time, preventing any 
 rust, and saving much vexation when the tool 
 is to be used again. 
 
 To Take Out Rust. — By adding 2 parts 
 cream of tartar to 1 part of oxalic acid, ground 
 fine and kept dry in a bottle, you will find, by 
 applying a little of the powder to rust stains 
 while the article is wet, that the result is satis- 
 factory. Wash out in clear warm water to pre- 
 vent injury to the goods. 
 
 Another Method. — Soak in kerosene oil, and 
 then rub dry. 
 
 To Remove Rust from Steel. — Brush the 
 rusted steel with a paste composed of \ oz. 
 cyanide potassium, J oz. castile soap, 1 oz. 
 whiting, and enough water to make a paste. 
 Then wash the steel in a solution of J oz. cyan- 
 ide potassium in 2 oz. water. 
 
 To Keep Iron Pipes from Rusting. — The 
 sections as made should be coated with coal tar 
 and then filled with light wood shavings, and 
 the latter set on fire. It is declared that the 
 effect of this treatment will be to render the iron 
 practically proof against rust for an indefinite 
 period, rendering future painting unnecessary. 
 In proof of this assertion the example is cited 
 of a chimney of sheet iron that was erected 
 seven years ago, and which, through being 
 treated as described, is as bright and sound to- 
 day as when erected, though it has never had a 
 brushful of paint applied to it since. It is sug- 
 gested that by strongly heating the iron after 
 the tar is laid on the outside, the latter is lit- 
 erally burned into the metal, closing the pores 
 and rendering it rust-proof in a far more com- 
 plete manner than if the tar itself was first made 
 hot and applied to cold iron, according to the 
 usual practice. It is important, of course, that 
 the iron should not be made too hot, or kept hot 
 for too long a time, lest the tar should be 
 burned off. Hence, the direction for the use 
 of light shavings instead of any other means of 
 heating. 
 
 To Preserve Polished Iron from Rust. — Ap- 
 ply with a bristle brush a mixture of 11 parts 
 copal varnish and 9 parts spirits of turpentine 
 to which has been added just sufficient sweet 
 oil to give it a little greasiness. Protect against 
 dust and ashes while drying. 
 
 SALT — Uses for. 
 
 Salt is excellent for cleaning the teeth. It 
 hardens the gums aud sweetens the breath. 
 
 If used persistently, salt will cure nasal ca- 
 tarrh. A weak brine should be made and 
 snuffed up the nose, allowing it to run down 
 the throat. 
 
 There is nothing better for the relief of tired 
 or weak eyes than to bathe them with a strong 
 solution of salt and water applied as hot as it 
 can be borne. 
 
 Salt rubbed on the black spots on dishes will 
 remove them, and salt placed over a fresh claret 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 447 
 
 stain on the table linen will assist it to disappear 
 when washed. 
 
 One of the most effective remedies known for 
 a sick headache is to place a pinch of salt on 
 the tongue and allow it to dissolve slowly. In 
 about ten minutes it may be followed by a drink 
 of water. 
 
 The colored Japanese straw mattings which 
 are so generally used as floor coverings are best 
 kept sweet and clean by washing them with a 
 solution of salt and water after the weekly 
 sweeping. 
 
 Salt enters into the composition of a sure cure 
 for a felon. Take common rock salt, dry it 
 thoroughly in the oven, pulverize it and mix 
 with an equal amount of spirits of turpentine. 
 Keep a rag saturated with this solution to the 
 affected part for 24 hours, and the felon will 
 disappear. 
 
 A fresh ink-stain on a carpet may be removed 
 by immediately applying a layer of salt. The 
 ink will be absorbed, and when the salt is black 
 it should be removed and another layer applied, 
 repeating the operation until all the ink is re- 
 moved and the carpet returned to its former 
 pleasing appearance. 
 
 SAL YE — Grandmother’s. 
 
 Put into a kettle 1 lb. of resin, \ cupful of 
 hard mutton tallow, half . as much beeswax, and 
 | oz. camphor gum. Let the mass dissolve and 
 just come to a boil, stirring with a stick. Then 
 pour in \ of a pint of warm water, just the chill 
 off, and stir carefully until you can get your 
 hands around it. Pull like candy until quite 
 white and brittle. Put a little grease on your 
 hands to prevent sticking and keep them wet. 
 Wet the table, roll out the salve and cut with a 
 knife. Keep in a cool place. 
 
 SAND-PAPER. 
 
 The device for making sand-paper is simple 
 and at hand to any one who has occasion to 
 use the paper. A quautity of ordinary window 
 glass is taken (that having a green color is 
 said to be the best) and pounded fine, after 
 which it is passed through one or more sieves 
 of different degrees of fineness, to secure the 
 glass for coarse or fine paper. Then any tough 
 paper is covered evenly with glue, having 
 about one-third more water than is generally 
 employed for wood-work. The glass is sifted 
 upon the paper, allowed a day or two in which 
 to become fixed in the glue, when the refuse 
 glass is shaken off, and the paper is fit for use. 
 
 SAUERKRAUT To Make. 
 
 In the first place, let your “ stand,” holding 
 from half a barrel to a barrel, be thoroughly 
 scalded out; the cutter, the tub and the stamper 
 also well scalded. Take off all the outer leaves 
 
 of the cabbages, halve them, remove the heart 
 and proceed with the cutting. Lay some clean 
 leaves at the bottom of the stand, sprinkle with 
 a handful of salt, fill in % bushel cut cabbage, 
 stamp gently until the juice just makes its ap- 
 pearance, then add another handful of salt, and 
 so on until the stand is full. Cover over with 
 cabbage leaves, place on top a clean board fit- 
 ting the space pretty well, and on top of that 
 a stone weighing 12 or 15 lbs. Stand away in 
 a cool place, and when hard freezing comes on 
 remove to the cellar. It will be ready for use 
 in from 4 to 6 weeks. The cabbage should be 
 cut tolerably coarse. The Savoy variety makes 
 the best article, but it is only half as productive 
 as the Drumhead and Flat Dutch. 
 
 SCREW — To Move A Rusted. 
 
 Heat the top of the screw by applying the 
 end of a red-hot poker for a minute or so ; then 
 apply the screwdriver at once. 
 
 SEALING-WAX. 
 
 1. (White.) Bleached shellac, 340 parts; 
 Venice turpentine, 160 parts; plaster of Paris, 
 100 parts; magnesia, 15 parts; subnitrate of 
 bismuth, 150 parts; carbonate of lead, 235 
 parts. Melt the turpentine in a capacious cop- 
 per kettle over a charcoal fire, and gradually 
 add the shellac. When a uniform melted mass 
 has resulted, gradually add the solid ingredi- 
 ents, which must be in form of finest (bolted) 
 powder, under constant stirring; then remove 
 the kettle, keep stirring until the mass cools 
 short of solidifying, and pour it out into 
 forms. 
 
 2. (Yellow.) Shellac, 380 parts; Venice 
 
 turpentine, 320 parts; rosin, 160 parts; plaster 
 of Paris, 50 parts; magnesia, 10 parts; chrome 
 yellow, 80 parts. Proceed as directed under 
 
 No. 1. 
 
 3. (Green.) Shellac, 500 parts; Venice 
 
 turpentine, 250 parts; rosin, 150 parts; mag- 
 nesia, 20 parts; king’s yellow (yellow litharge), 
 60 parts; mountain (Sanders’) blue, 30 parts; 
 oil of turpentine, 20 parts. Proceed as before, 
 except that the coloring matters are best tritu- 
 rated to a fine paste with the oil of turpentine, 
 and this paste added to the melted mass in 
 small quantities at a time. Mountain blue is a 
 copper color. 
 
 SEA-SICKNESS. 
 
 The most effectual preventive of sea-sick- 
 ness appears to be the horizontal position. 
 When there is much pain, after the stomach has 
 been well cleared, a few drops of laudanum may 
 be taken, or an opium plaster may be applied 
 over the region of the stomach. Persons about 
 to proceed to sea should put their stomach and 
 bowels in proper order, by the use of mild 
 
448 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 aperients, and even an emetic, if required, when 
 it will generally be found that a glass of warm 
 water, to which 15 or 20 drops of laudanum, or, 
 still better, 1 or 2 drops of creosote, have been 
 added, will effectually prevent any disposition 
 to sea-sickness, provided the bowels be attended 
 to, and excess in eating and drinking be at the 
 same time avoided. A spoonful of crushed ice 
 in a wineglassful of cold water will often afford 
 relief when all other means fail. Smoking at 
 sea is very apt to induce sickness. M. F. Curie, 
 in the Comptes Rendus , asserts that drawing in 
 the breath as the vessel descends, and exhaling 
 it as it ascends on the billows, by preventing 
 the movements of the diaphragm acting abnor- 
 mally on the phrenetic nerves, prevents sea- 
 sickness. On this Mr. Atkinson, at one of the 
 meetings of the British Association, observed 
 that if a person seated on board ship, holding a 
 tumbler filled with water in his hand, makes an 
 effort to prevent the water running over, at the 
 same time allowing not merely his arm. but 
 also his whole body, to participate in the move- 
 ments. he will find that this has the effect of 
 preventing the giddiness and nausea that the 
 rolling and tossing of the vessel have a tend- 
 ency to produce in inexperienced voyagers. If 
 the person is suffering from sickness at the 
 commencement of his experiment, as soon as he 
 grasps the glass of liquid in his hand, and suf- 
 fers his arm to take its course and go through 
 the movements alluded to, he feels as if he were 
 performing them of his own free will, and the 
 nausea abates immediately, and very soon ceases 
 entirely, and does not return so long as he suf- 
 fers his arm and body to assume the postures 
 into which they seem to be drawn. Should he, 
 however, resist the free course of his hand, he 
 instantly feels a thrill of pain of a peculiarly 
 stunning kind shoot through his head, and ex- 
 periences a sense of dizziness and returning 
 nausea. 
 
 Dr. Doring, a Viennese physician, states that 
 an ordinary dose of chloral hydrate is an unfail- 
 in g remedy for sea-sickness. In various cases 
 recorded by him it seems to have been of the 
 greatest service, even during long sea voyages, 
 insuring a good night's rest, arresting violent 
 sickness when it has set in, and preventing its 
 return. 
 
 SEWING-MACHINES— To Oil. 
 
 Sewing-machines should be re-oiled when- 
 ever they become gummy. Clean off the old 
 oil with kerosene or benzine, and oil with a 
 mixture of equal parts of paraffine oil and sperm 
 oiL Use only the best. 
 
 SHATING. 
 
 The following are Mr. Mechi's instructions 
 for this, to many persons, troublesome opera- 
 
 tion: Never fail to well wash your beard with 
 soap and cold water, and to rub it dry. imme- 
 diately before you apply the lather, of which - 
 the more you use the easier you will shave. 
 Never use warm water, which makes a tender 
 face. Place the razor (closed, of course) in 
 your pocket, or under your arm, to warm it. 
 The moment you leave your bed is the best 
 time to shave. Always put your shaving-brush 
 away with the lather on it. The razor (being 
 only a very fine saw) should be moved in a 
 eloping or sawing direction, holding it nearly 
 flat to your face, care being taken to draw the 
 skin as tight as possible with the left hand, so 
 as to present an even surface and throw out the 
 beard. The practice of pressing on the edge of 
 a razor in stropping generally rounds it: the 
 pressure should be directed to the back, which 
 must never be raised from the strop. If you 
 only once put away your razor without strop- 
 ping or otherwise cleaning the edge, you must 
 no longer expect to shave well, the soap and 
 damp so soon rust the fine teeth or edge. A 
 piece of plate leather should always be kept 
 with the razors. See Razor. 
 
 Sharing Compound . — Half a pound of plain 
 white soap, dissolved in a small quantity of 
 alcohol, as little as can be used; add a table- 
 spoonful of pulverized borax. Shave the soap 
 and put it in a small tin basin or cup: place it 
 on the fire in a dish of boiling water; when 
 melted, add the alcohol, and remove from the 
 fire; stir in oil of bergamot sufficient to per- 
 fume it. 
 
 SHAMPOO — Liquid. 
 
 Take bay rum, 2} pints; water, A pint; 
 glycerine, 1 oz.; tincture of cantharides, 2 
 drams: carbonate of ammonia, 2 drams; borax, 
 A oz. : or take of New England rum, 1A pints; 
 bay rum, 1 pint: water, A pint: glycerine. 1 oz.; 
 tincture of cantharides, 2 drams ; ammonia car- 
 bonate, 2 drams : borax, A oz. ; the salts to be 
 dissolved in water and the other ingredients to 
 be added gradually. 
 
 SHEEPSKINS— To Prepare for Mats. 
 
 Wash the fresh skin with a strop g lather of 
 hot water, allowed to stand until cold, and 
 squeeze and rub the wool until it looks clean 
 and white: then carefully rinse all the soap out 
 of it. In 2 gallons of hot water, dissolve 1 lb. 
 of salt and 1 of alum, and soak the skin in it for 
 12 hours. Hang it up and let it drain thor- 
 oughly, then stretch it carefully on a board to 
 dry. Stretch it several times while drying. 
 Before quite dry, sprinkle over it, on the flesh 
 side, 1 oz. each of finely pulverized alum and 
 saltpeter. Bub it in well, then try the wool to 
 see if it is firm on the s kin . If not, let it 
 remain a day or two, then rub over again with 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 449 
 
 alum. Fold the flesh sides together, hang in 
 the shade 2 or 3 days, turning them over every 
 day until quite dry ; then scrape the flesh side 
 with a blunt knife, and rub it with pumice or 
 rotten stone. 
 
 SHOES. 
 
 To Soften and Make Waterproof. — Neat’ s- 
 foot oil and castor oil, equal parts of each. 
 Shake well. This may be applied and rubbed 
 in with the hand. The neat’ s-foot oil penetrates 
 the leather very easily, and keeps it soft, while 
 the castor oil remains upon and near the sur- 
 face, giving a glossiness, and resisting the 
 entrance of water; and, if desired, enabling a 
 coat of polish-blacking to soon give a shine to 
 the boots. 
 
 Another Method. — New boots and shoes, sat- 
 urated with the following mixture and left to 
 hang in a warm place for a week or 10 days, 
 will not only be entirely waterproof, but the 
 leather will also be soft and pliable: Melt in an 
 earthen vessel, over a slow fire, J pint of linseed 
 oil, 1 oz. of beeswax, ^ oz. of resin, and 1 oz. of 
 oil of turpentine. 
 
 The soles may be rendered waterproof by 
 applying to them a coat of gum-copal varnish 
 and repeating it until the pores of the leather 
 are filled. 
 
 How to Dry Wet Kid Shoes. — First wipe off 
 gently with a soft cloth all surface water and 
 mud; then, while still wet, rub well with kero- 
 sene oil, using for the purpose the furred side 
 of canton flannel. Set them aside till partially 
 dry, when a second treatment with oil is advis- 
 able. They may then be deposited in a con- 
 veniently warm place where they will dry 
 gradually and thoroughly. Before applying 
 French kid-dressing give them a final rubbing 
 with the flannel, still slightly dampened with 
 kerosene, and your boots will be soft and flex- 
 ible as new kid and be very little affected by 
 their bath in the rain. 
 
 French Shoe Dressing. — Vinegar, 1 pint; 
 soft water, J pint; glue (broken fine), 2 oz.; 
 logwood chips, 4 oz.; powdered indigo, 1 dr.; 
 bichromate potass, 2 drs.; gum tragacanth, 2 
 drs. ; glycerine, 2 oz. 
 
 Polish for Kid Shoes. — Lampblack, 1 dr. ; 
 oil turpentine, 4 drs.; alcohol (trymethyl), 12 
 oz.; shellac, If oz. ; white turpentine, 5 drs.; 
 sandarac, 2 drs. Digest in a close vessel at 
 gentle heat and strain. 
 
 See also Boots and Shoes. 
 
 SILK. 
 
 Silks should not be folded in white paper, as 
 the chloride of lime used in bleaching paper is 
 apt to spoil the color of the silk. White silk 
 
 should always be kept in blue paper. Yellowish 
 India paper is also good for keeping silks in. 
 
 To Take Stains out of Silk. — Mix together 
 in a vial 2 oz. of essence of lemon and 1 oz. of 
 oil of turpentine. Grease and other spots in 
 silk must be rubbed gently with a linen rag 
 dipped in the above composition. Paint may 
 be removed from silk by rubbing first with 
 spirits of turpentine and then with spirits pf 
 wine. 
 
 Wrinkled Silk. — Silk that has been wrinkled 
 and tumbled will look like new if you sponge it 
 on the surface with a weak solution of white 
 glue or gum arabic, and iron it on the wrong 
 side. 
 
 . To Clean Silk — Parisian Method. — Brush 
 thoroughly, wipe with a cloth, and then lay flat 
 on a board or table. Sponge well with hot cof- 
 fee thoroughly freed from sediment by being 
 strained through muslin. The silk is sponged 
 on the right side. Allow it to become partially 
 dry and iron on the wrong side. The coffee 
 removes all grease, restores the brilliancy of 
 the silk, and does not give it a papery stiffness. 
 
 Wash Silks. — As silk is an animated fiber, 
 like wool, it can not be treated in the same way 
 as cotton, which may be subjected to water of 
 all temperatures without injury. Silk should 
 be washed as rapidly as possible. Examine the 
 articles to be washed, and if there are any parts 
 especially soiled clean them with a little benzine 
 or gasoline, applied with a flannel cloth. Then 
 prepare a soapsuds of lukewarm water and 
 plunge the garments in it, sousing them up 
 and down, and rubbing them thoroughly in this 
 suds. Rinse them into a water a little cooler, 
 and so on until the final rinsing- water is per- 
 fectly cold. Wring them out as dry as possible 
 with a machine. Lay them in sheets or other 
 heavy cloths, and roll them as hard as you can 
 in firm rolls. Put them away for an hour, and 
 at the end of that time iron them on the wrong 
 side. 
 
 To Make Silk Waterproof. — A ready method 
 of rendering silk water-proof is to coat it with 
 quick-drying linseed oil, but a more effective 
 process owes its efficacy to the formation of an 
 insoluble stearate of aluminum in the material. 
 This is accomplished by passing the silk suc- 
 cessively through a bath of aluminum sulphate, 
 of soap and of water; then drying and cal- 
 endering. For the first bath commercial alum 
 cake dissolved in 10 times its weight of water 
 is used. The soap bath is prepared by dissolving 
 ordinary yellow soap in 30 times its weight of 
 water, and this bath should be kept hot while 
 the goods are passing through it. The three 
 vessels should be alongside of each other, and 
 special care should be taken to have the fabric 
 
450 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 thoroughly soaked in the first bath. For mate- 
 rials of white or light color a white soap should 
 be used in the preparation of the soap solution. 
 
 To Wash Silk Underivear. — Use cool suds 
 of fine Castile soap, rubbing very little by hand, 
 and press dry in a cloth. Rinse twice, once in 
 clear cold water, and again in water tinctured 
 with cream of tartar, vinegar or alum. Dry 
 quickly, first stretching in shape, and press 
 under a heavy book, but do not iron. If the 
 articles are black, add ammonia only to the 
 rinsing- water. 
 
 To Renew Silk. — See Ribbons. 
 
 To Judge Silks. — Note the closeness and 
 evenness of the rib in it, and hold it to the light 
 to judge the better of this. That shows the 
 texture. Then crush it in the hand and release 
 it suddenly. If it springs out quickly and 
 leaves no crease behind, it has verve, and the. 
 quality of the silk is denoted by the verve. 
 
 SILVER. 
 
 To Cleanse Silver. — Clean silver with hot 
 water, followed by a solution of equal parts of 
 ammonia and spirits of turpentine; and after 
 this, if necessary, prepared chalk, whiting, 
 magnesia or rouge. 
 
 It is claimed that water in which potatoes 
 have been boiled exercises a remarkable clean- 
 ing influence upon silverware of all kinds, 
 especially spoons that have become blackened 
 by eggs. Even delicately chased and engraved 
 articles can, it is said, be made bright by this 
 method, even better than by the use of the 
 ordinary polishing powder, which is apt to settle 
 in the depressions, requiring particular care in 
 its removal. 
 
 A formula for cleaning silver in use at a well- 
 known Britannia factory is as follows: Half a 
 pound of sal soda is dissolved in 8 quarts of 
 boiling water, and the silyer dipped in it. The 
 silver is immediately washed in suds, and dried 
 with canton flannel. 
 
 The proprietor of one of the oldest silver 
 establishments in Philadelphia says that 
 “ house-keepers ruin their silver by washing it 
 in soap suds, as it makes it look like pewter.” 
 
 Celebrated Recipe for Silver Wash. — One 
 oz. of nitric acid, 1 10-cent piece, and 1 oz. of 
 quicksilver. Put it in an open glass vessel, and 
 let it stand until dissolved ; then add 1 pint of 
 water, and it is ready for use. Make it into a 
 powder by adding whiting, and it may be used 
 on brass, copper, German silver, etc. 
 
 To Prevent Tarnishing. — Warm the articles 
 and paint with a thin solution of collodion in 
 alcohol. Use a wide, soft brush. Another way 
 to keep articles of silverware bright is to place 
 them in an air-tight case with a good-sized 
 piece of camphor. 
 
 Silver-Plating Fluid . — Dissolve 1 oz. o^ 
 nitrate of silver, in crystals, in 12 oz. of soft 
 water; then dissolve in the water 2 oz. of cyan- 
 uret of potash; shake the whole together, and 
 let it stand till it becomes clear. Have ready 
 some half-ounce vials, and fill half full of Paris 
 white, or fine whiting; and then fill up the 
 bottles with the liquor, and it is ready for use. 
 The whiting does not increase the coating 
 power; it only helps to clean the articles, and 
 save the silver fluid, by half filling the bottles. 
 
 SINKS— To Cleanse. 
 
 Greasy pipes and sinks may be purified by 
 pouring down a pailful of boiling water in 
 which 3 or 4 lbs. of washing soda have been 
 dissolved. 
 
 SMELLING-SALTS —To Make. 
 
 One gill liquid ammonia, \ dram each of 
 English lavender and of rosemary, and 8 drops 
 each of oil of bergamot and cloves. Mix all 
 these ingredients together in a bottle and shake 
 them thoroughly. Fill the vinaigrette, or any 
 small bottle which has a good glass stopper, 
 with small pieces of sponge, pour in as much of 
 this liquid preparation as the sponge will ab- 
 sorb, and cork the bottle tightly. 
 
 SOAP. 
 
 Cheap Soap. — Cut 2 lbs. common brown 
 soap into thi$ slices, to which add 1 oz. borax 
 and 10 quarts water. Put the whole over the 
 fire, and when the soap and borax are dissolved 
 the soap is done. It requires but little time 
 and trouble to make this soap, which is very 
 valuable for washing dishes, cleaning paint, 
 scrubbing floors, etc. It is, moreover, very 
 healing to the hands. If less water is used, the 
 soap Avail be harder. 
 
 Cheap Hard Soap. — 1. Put 8 gallons water, 
 2 lbs. clean unslaked lime and 6 lbs. soda ash 
 into a kettle; when it boils, strain it, and return 
 it to the kettle; then add 12 lbs. clean grease. 
 Let it boil slowly 3 hours, then put out the fire 
 and let it get entirely cold. Remove the hard 
 cake that will form without touching the hands 
 to it ; put this in a clean kettle, add 1 lb. borax, 
 pounded fine, and let it melt, stirring it well to- 
 gether, and when hot pour it into moulds that 
 have been previously well soaked in water. Set 
 them in an airy place, not in the sunshine for 
 the first day or two, as it would cure them out 
 of shape; afterward dry perfectly, and then 
 pack away in a dry place. The liquid remain- 
 ing in the kettle is strong enough to make an- 
 other lot by adding 4 lbs. grease, but the soap 
 produced is not quite equal to the first. 
 
 2. One pound concentrated lye dissolved in 
 2 quarts soft water; pour into a large pitcher 
 
To the Ladies of the M. E. Church. 
 
 here will be a called meeting of the 
 ies’ Social Society on Friday even- 
 , Sept. 25, in the lecture room. Im- 
 rtant business. All are earnestly 
 quested to be present. By order of 
 e President. 
 
 Everybody Attend. 
 
 John H. Brubaker will address the 
 cKinley and Hobart Club Friday 
 ening at the club rooms. Every- 
 dy come. Joe R. Williams, Sec. 
 
 Mrs. George J. Parrot is visiting rel- 
 'ves at Fort Wayne. 
 
 G. W. Murray, of Minneapolis, who 
 ‘■s been the guest of his relatives, 
 -. and Mrs. Daniel Jerman, left to- 
 y for Delphos, Ohio. His wife and 
 ughter will remain here for a short 
 e. 
 
 |The Jewish people of Evansville 
 ire so incensed over Shively’s re- 
 arks at Peru referring to them, that 
 ey held a meeting to take the mat- 
 r under advisement. By this time 
 ey have ascertained that he is guilty 
 charged in the original indictment. 
 
THE MOUTH. 
 
 Many kinds of fish are provided with 
 teeth on their tongues. 
 
 The tortoise and the turtle are not pro- 
 vided with teeth, but can bite as well as 
 though they were. 
 
 Many kinds of fish are not provided 
 with tongues, or, at most, have these or- 
 gans in a rudimentary state. 
 
 The squirrel is provided with a pouch on 
 each side of his mouth, in which he can 
 carry a considerable amount of nuts, corn 
 or other food. 
 
 According to the physiognomist, a pro- 
 jecting under lip is a bad sign, indicating 
 pigheaded obstinacy and dullness, if not 
 actual stupidity. 
 
 The size of the tongue in the human race 
 bears no relation to the height. The 
 tongue of a woman 5 feet high is frequent- 
 ly longer than that of her husband, who 
 rejoices in 6 feet 2. 
 
 The siluroid fishes are provided with 
 rows of teeth on their upper and lower 
 jaws, on their tongues and even on the 
 pharynx. Anything that the siluroid 
 catches is not likely to get away. 
 
 The science of dentistry was introduced 
 in the United States during the Revolu- 
 tionary war by Le Mair, a surgeon who ac- 
 companied the French troops sent to this 
 country to aid in the war against England. 
 
Salicylic and 
 
 Tartaric 
 
 Acids. 
 
 At 
 
 ED. WAHL’S 
 
 Reliable 
 Drug Store. 
 
 
SCIENCE SCRAPS. 
 
 The physiologists say that the right side 
 of the brain is of more importance to or- 
 ganic life than the left. 
 
 Microscopists are of the opinion that the 
 best glasses now made fail to reveal the 
 smallest form# of animal and vegetable life. 
 
 In the ocean at a depth of 500 feet below 
 the surface the sun has an illuminating 
 power about equal to the light of the full 
 moon. 
 
 Man is now scientifically defined as be- 
 ing composed of 45 pounds of carbon and 
 nitrogen evenly diffused through 12 gal- 
 lons of water. 
 
 Lyell, the geologist, says, “At a period 
 comparatively recent all that portion of the 
 United States south of the Black Hills 
 was under from 500 to 900 feet of water.” 
 
 Neptune is 2,746,000,000 miles from the 
 sun and travels 11,958 miles an hour. Yet 
 it takes 60,127 of our days for that planet 
 to complete one revolution around the sun. 
 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 451 
 
 to cool. Melt 5 lbs. grease of any kind, have it 
 milk warm and pour in the lye slowly, then 
 stirring rapidly until it begins to thicken; add 
 1 or | oz. oil of sassafrass. Pour into a box 1 
 foot square and cover it, leaving it in a warm 
 place for 3 or 4 days. Cut into squares and it 
 is ready for use. 
 
 White Hard Soap . — Seven pounds soda, 3 
 lbs. lime, 4 gallons water; boil together till dis- 
 solved. Let this stand to settle, then pour off 
 as long as any remains clear, and add water to 
 make 4 gallons. Boil this, adding 4 lbs. grease, 
 and 2 tablespoonfuls borax; boil till thick. 
 Take up and put away to cool. When it is 
 cold, cut the pieces rather larger than the size 
 you want them, as it shrinks in drying. 
 
 Soft Soap. — ■ Twelve pounds stone potash, 12 
 lbs. clean grease; put the potash in a piece of 
 old carpet, and crack it with the back of an axe 
 into pieces the size of an egg; put it in a large 
 iron kettle with 1 gallon or more of water; 
 when dissolved, add the grease, and when 
 thoroughly melted, pour it in the soap-barrel, 
 fill it with hot water and stir well, and for a day 
 or two stir occasionally. 
 
 Concentrated Lye Soap . — Put 1 lb. concen- 
 trated lye into 1 gallon boiling water, let it 
 stand 10 or 12 hours, then add another gallon 
 of water and heat up to a boil, and add 4 lbs. 
 clear melted grease; put in the grease slowly 
 and stir briskly. Let it boil slowly for about 
 half a day, then add 4 quarts hot water, in 
 which has been dissolved 2 tablespoonfuls 
 borax, 4 of resin, and 1 teacupful salt; cook an 
 hour longer and it will probably be ready to 
 set off. It is best, however, to test it first, 
 which may be done by dipping a stick into it; 
 if the substance drops off clear and hardens 
 quickly, it is made. Pour the mass into some 
 vessel large enough to have the soap cover the 
 bottom about the thickness you would like the 
 bars. The vessel should be wet when the soap 
 is put in. When cool, cut into cakes the size 
 you choose. This soap is very white and nice. 
 
 Erasive Soap. — Place on a hot stove 1 quart 
 soft water; in thi£ put 1 lb. bar soap finely cut 
 up, 1 oz. borax, ^ oz. saltpeter, \ oz. aqua am- 
 monia, and boil until thoroughly mixed. This 
 is one of the best materials in use for erasing 
 grease, etc., or doing common washings. 
 
 Shaving Soap . — Use pint soft water in- 
 
 stead of a quart, and the other materials in 
 quantity as in erasive soap. Cut into cakes of 
 size to suit, when nearly cold. 
 
 Honey Soap . — White cured soap, l|r lbs.; 
 brown Windsor soap, ^ lb. Cut them into thin 
 shavings and liquefy; then add 4 oz. honey, and 
 keep it melted till most of the water is evapo- 
 
 rated ; then remove from the fire, and when cool 
 enough, add any essential oil. According to 
 Piesse, the honey soap usually sold consists of 
 fine yellow soap, perfumed with oil of citron- 
 ella. 
 
 Windsor Soap . — This is made with lard. In 
 France they use lard with a portion of olive or 
 bleached palm oil. It is made with 1 part 
 olive oil to 9 parts tallow. But a great part of 
 what is sold is only cured (tallow) soap, and 
 scented with oil of carraway and bergamot. 
 The brown is colored with burnt sugar, or um- 
 ber. 
 
 Transparent Soap . — Slice 6 lbs. nice yellow 
 bar-soap into shavings; put into a brass, tin or 
 copper kettle, with alcohol, J gallon, heating 
 gradually over a slow fire, stirring till all is dis- 
 solved; then add 1 oz. sassafras essence, and 
 stir until all is mixed; now pour into pans about 
 l|r inches deep, and, when cold, cut into square 
 bars the length or width of the pan, as desired. 
 
 Volatile Soap for Removing Paint , etc . — 
 Four tablespoonfuls of spirits of hartshorn, 4 
 tablespoonfuls of alcohol, and a tablespoonful 
 of salt. Shake the whole well together in a 
 bottle, and apply with a sponge or brush. 
 
 To Save Soap . — Add ^ oz. of borax to a 
 pound of soap, melted in without boiling. This 
 saves one-half of the cost of soap as well as of 
 the labor of washing. The compound improves 
 the whiteness of the fabrics, and leaves a soft 
 and silky feeling to the hands, the usual caustic 
 effect of soap being removed. 
 
 SOLDERING. 
 
 The union of metallic surfaces by means of a 
 more fusible metal fluxed between them is 
 called soldering. In all cases gurfaces must be 
 perfectly clean, and in absolute contact, and 
 the air must be excluded, to prevent oxidation. 
 For this last purpose the brazier and silver- 
 smith use powdered borax made into a paste 
 with water; the coppersmith, powdered sal 
 ammoniac; and the tinsmith, powdered resin. 
 Tin-foil applied between the joints of fine brass- 
 work, first wetted with a strong solution of sal 
 ammoniac, makes an excellent juncture, care 
 being taken to avoid too much heat. 
 
 Solders . — 1. (For copper, iron and dark 
 brass.) From copper and zinc, equal parts; 
 melted together. For pale brass more zinc 
 must be used. 
 
 2. ( Fine solder. ) From tin, 2 parts; lead, 1 
 part. Melts at 350° Fahr. Used to tin and 
 solder copper, tin plates, etc. 
 
 3. (For German silver.) From German 
 silver, 5 parts; zinc, 4 parts; melted together, 
 run into thin flakes, and then powdered. Also 
 as No. 7. 
 
452 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 4. (Glazier’s.) From lead, 3 parts; tin, 1 
 part. Melts at 500° Fahr. 
 
 5. (For gold.) Gold, 12 pennyweights; cop- 
 per, 4 pennyweights; silver, 2 pennyweights. 
 
 6. ( For lead and zinc. ) From lead, 2 parts ; 
 tin, 1 part. 
 
 7. ( For pewter, Britannia metal, etc. ) From 
 tin, 10 parts; lead, 6 parts; bismuth, 1 to 3 parts. 
 
 8. (For silver.) From fine brass, 6 parts; 
 silver, 5 parts; zinc, 2 parts. 
 
 9. (For tin plate.) From tin, 2 parts; lead, 
 
 1 part. The addition of bismuth, 1 part, renders 
 it fit for pewter. 
 
 SPLINT. 
 
 This is the common name given to an enlarge- 
 ment of the bone in horses which generally 
 occurs below the knee, between the large and 
 small splint bones, usually on the inside of the 
 limb. It mostly results from fast driving or 
 riding, or from the animal having been much 
 worked while young, or made to unduly traverse 
 hard roads. The splint is a frequent cause of * 
 lameness if it develops just under the knee, 
 since it interferes with and circumscribes the 
 free movement of the joint. It is very essen- 
 tial to have recourse to prompt measures directly 
 this affection shows itself. 
 
 The treatment usually prescribed is the con- 
 stant application to the part of cold water, if 
 the splint is accompanied by much tenderness 
 or inflammation. This may be accompanied by 
 bandages soaked in cold water, taking care to 
 renew the cold water as soon as it becomes 
 warm. Mr. Finlay Dun advises the horse, 
 where practicable, to stand for an hour several 
 times a day up to the knees in a stream or pool 
 of water. In addition he prescribes rest for ten 
 days or a fortnight, and when the heat and 
 tenderness have been subdued the application 
 of a blister or of biniodide of mercury ointment, 
 or the hot iron. 
 
 SPONGES — To Clean. 
 
 Without the greatest care, a sponge is apt to 
 get slimy long before it is worn out. It may be 
 made as good as new, in fact often better, by 
 the following process: Take about 2 or 3 oz. of 
 carbonate of soda, or of potash ; dissolve in 2^ 
 pints of water; soak the sponge in it for 24 
 hours, then wash and rinse it in pure water. 
 Then put it for some hours in a mixture, 1 glass- 
 ful of muriatic acid to 3 pints of water. Finally, 
 rinse in cold water and dry thoroughly. A 
 sponge should alvays be dried, if possible, in 
 the sun every time it has been used. 
 
 Another way to remove the gelatinous sub- 
 stance which frequently forms in sp >uges is to 
 use a solution of permanganate of potassa. To 
 get rid of the brown stain caused by chemicals, 
 soak the sponge in very dilute muriatic acid. 
 
 To clean an old and dirty sponge, first soak it 
 for several hours in a solution of permanganate 
 of potassa, then squeeze it, and put it into a 
 weak solution of hydrochloric acid, about 1 
 part acid to 10 parts water. 
 
 SPONTANEOUS COMBUSTION. 
 
 Very often conflagrations occur for which no 
 apparent cause can be assigned. These are 
 almost invariably due to what is called spon- 
 taneous combustion There is a remarkable 
 tendency observable in tissues and cotton, when 
 moistened with oil, to become heated when ox- 
 idation sets in, and sad results often follow when 
 this is neglected. A wad of cotton used for 
 rubbing a painting has been known to take 
 fire when thrown through the air. The waste 
 from vulcanized rubber, when thrown in a damp 
 condition into a pile, takes fire spontaneously. 
 Masses of coal stored in a yard have been known 
 to take fire without a spark being applied, and 
 one cannot be too careful in storing any sub- 
 stance in which oxidization is liable to take place. 
 
 Cotton-seed oil will take fire even when mixed 
 with twenty-five per cent, of petroleum oil; but 
 ten per cent, of mineral oil mixed with animal or 
 vegetable oil will go far to prevent combustion. 
 
 Olive oil is combustible, and, mixed with rags, 
 hay or sawdust, will produce spontaneous com- 
 bustion. 
 
 Coal-dust, flour-dust, starch (especially rye 
 flour), are all explosive when with certain pro- 
 portions of air. 
 
 New starch is highly explosive in its com- 
 minuted state, also sawdust in a very fine state, 
 when confined in a close chute, and water 
 directed on it. Sawdust should never be 
 used in oil shops or warehouses to collect 
 drippings or leakages from casks. 
 
 Dry vegetable or animal oil inevitably takes 
 fire, when saturating cotton waste, at 180° F. 
 Spontaneous combustion occurs most quickly 
 when the cotton is soaked with its own weight 
 of oil. The addition of forty per cent, of min- 
 eral oil (density .890) of great viscosity, and 
 emitting no inflammable vapors, even in con- 
 tact with an ignited body at any point below 
 338° F., is sufficient to prevent spontaneous 
 combustion, and the addition of twenty per 
 cent, of the same mineral oil doubles the time 
 necessary to produce spontaneous combustion. 
 
 The following are also extremely dangerous: 
 
 Greasy rags from butter and greasy ham 
 bags. 
 
 Bituminous coal in large heaps, refuse heaps 
 of pit coal, hastened by wet, and especially 
 when pyrites are present in the coal; the larger 
 the heaps the more liable. 
 
 Timber dried by steam pipes or hot water, or 
 hot air heating apparatus, owing to fine iron 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 453 
 
 dust being thrown off in close wood-casings, or 
 boxings round the pipes, from the mere expan- 
 sion and contraction of the pipes. 
 
 Patent dryers from leakages into sawdust, 
 etc., oily waste of any kind, or waste cloths of 
 silk or cotton, saturated with oil, varnish, tur- 
 pentine. 
 
 SPOTS AND STAINS. 
 
 Oil' and grease spots on boards, marble, etc., 
 when recent, may be removed by covering them 
 with a paste made of fuller’s earth and hot 
 water, and the next day, when the mixture has 
 become perfectly dry, scouring it off with hot 
 soap and water. For old spots, a mixture of 
 fuller’s earth and soft soap, or a paste made of 
 fresh-slaked lime and pearlash, will be better, 
 observing not to touch the last with the fingers. 
 
 Recent spots of oil , grease, or wax, on wool- 
 en 61oth or silk, may be removed with a little 
 clean oil of turpentine or benzol; or with a little 
 fuller’s earth or scraped French chalk, made 
 into a paste with water, and allowed to dry on 
 them. They may also be generally removed by 
 means of a rather hot flat-iron and blotting- 
 paper or spongy brown paper, more especially 
 if the cloth or one of the pieces of paper be first 
 slightly damped. 
 
 Old oil and grease spots require to be treated 
 with ox- gall or yolk of egg, made into a paste 
 with fuller’s earth or soap. 
 
 Paint spots , when recent, generally yield to 
 the last treatment. Old ones, however, are 
 more obstinate, and require some fuller’s earth 
 and soft soap, made into a paste with either ox- 
 gall or spirit of turpentine. 
 
 The American Chemist gives the following 
 method for extracting grease spots from books 
 or paper : Gently warm the greased or spotted 
 
 part of the book or paper, and then press upon 
 it pieces of blotting paper, one after another, so 
 as to absorb as much of the grease as possible. 
 Have ready some fine, clear essential oil of 
 turpentine, heated almost to a boiling state;* 
 warm the greased leaf a little, and then with a 
 soft, clean brush, wet with the heated turpen- 
 tine both sides of the spotted part. By repeat- 
 ing this application the grease will be extracted. 
 Lastly, with another brush dipped in rectified 
 spirits of wine, go over the place, and the grease 
 will no longer appear, neither will the paper be 
 discolored. 
 
 Fruit and wine stains , on linen, commonly 
 yield easily to hot soap and water. If not, 
 they must be treated as those below. See Salt. 
 
 Ink spots and recent iron moulds, on wash- 
 able fabrics, may be removed by dropping on 
 
 *This operation ought to be very carefully accomplished, 
 as the turpentine is a highly inflammable body. 
 
 the part a little melted tallow from a common 
 candle, before washing the articles ; or by the 
 application of a little lemon juice, (;r of a little 
 powdered cream of tartar made into a paste 
 with hot water. Old ink spots and iron moulds 
 will be found to yield almost immediately to a 
 very little powdered oxalic acid, which must be 
 well rubbed upon the spot previously moistened 
 with boiling water, and kept hot over a basin 
 filled with the same. 
 
 Boettger recommends the use of pyrophos- 
 phate of soda for the removal of ink stains from 
 colored woven tissues, to be applied in the form 
 of a concentrated solution. The recent ink 
 stains are readily removed, but older stains re- 
 quire washing and rubbing with the solution 
 for a long time. 
 
 Very frequently, when logwood has been 
 used in manufacturing ink, a reddish stain still 
 remains after the use of oxalic acid, as in the 
 former directions. To remove it, procure a 
 solution of the chloride of lime and apply it in 
 the same manner as directed for the oxalic acid. 
 
 To remove ink stains from the fingers, 
 moisten the spot and rub it gently with the 
 head of a parlor match, keeping the skin wet, 
 and the stain will rapidly disappear. 
 
 To Remove Ink from Common Paper . — 
 Shake well together 1 lb. chloride of lime in 4 
 quarts soft water ; then let it stand for 24 hours, 
 after which strain through a clean cotton cloth, 
 and add 1 teaspoonful acetic acid to an ounce 
 of chloride of lime water. Apply this to the 
 blot and the ink will disappear. Absorb the 
 fluid with a blotter. 
 
 Stains arising from alkalies and alkaline 
 liquors, when the colors are not destroyed, give 
 way before the application of a little lemon 
 juice, whilst those arising from the weaker acids 
 and acidulous liquids yield to the fumes of am- 
 monia, or the application of a little spirit of 
 hartshorn or sal volatile. 
 
 Stains of marking ink may be removed by 
 soaking the part in a solution of chloride of 
 lime, and afterwards rinsing it in a little solu- 
 tion of ammonia or of hyposulphate of soda ; or 
 they may be rubbed with the tincture of iodine 
 and then rinsed as before. 
 
 Nitric Acid Stains. — The yellow stain left 
 by nitric acid can be removed either from the 
 skin or from brown or black woolen garments 
 by moistening the spots for awhile with per- 
 manganate of potash, and rinsing with water. 
 A brownish stain of maDganese remains, which 
 may be removed from the skin by washing with 
 aqueous solution of sulphurous acid. If the 
 spots are old, they cannot be entirely removed. 
 
 Mildew Stains. — Use buttermilk. 
 
454 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 Stains on the Hands. — Stains of acid fruit 
 may be removed from the hands by washing in 
 clean water, drying slightly and, while the 
 hands are still moist, holding them around the 
 flame of a match. 
 
 Stains on the hands may also be removed by 
 rubbing with salt moistened with lemon juice. 
 See Ink Stains , above. 
 
 Scorch Stains on white cloth may be removed 
 by soaking the cloth in lukewarm water, squeez- 
 ing lemon juice on it, sprinkling a little salt 
 over it, and laying it in the hot sun to bleach. 
 
 To Remove Grass Stains. — Boiling water 
 will remove the color. Pour boiling water 
 through the stain, and it sets the green coloring 
 matter loose, rinsing it away. Grass stain, after 
 washing with soap-suds, makes a dirt-colored 
 mark, and remains an ugly blotch on children’s 
 white clothing. 
 
 To Remove Stains from Muslin. — If you 
 have stained your muslin or gingham dress, or 
 your white pants, with berries, before wetting 
 with anything else, pour boiling water through 
 the stains, and they will disappear. Before 
 fruit juice dries it can often be removed by cold 
 water, using a sponge and towel if necessary. 
 
 To Remove Kerosene Stains. — To drive it 
 completely from any fabric, from paper or from 
 wood, it must be heated high enough to form a 
 vapor, when, if pure, it may be completely 
 removed. Heat may be applied to the floor by 
 using flat-irons sufficiently hot, first placing a 
 piece of paper over the spot. It may be that 
 after the oil is driven from the surface by heat, 
 the stain will reappear; some of the oil remain- 
 ing in the wood will be brought to the surface 
 by capillary attraction. In such a case it will 
 be necessary to repeat the operation as often as 
 the stain appears. 
 
 To Remove Lime Spots. — Lime and acids do 
 not really stain, but spot by the removal of 
 color, and ammonia is the best remedy. A 
 tablespoonful of ammonia in 1 gallon of water 
 will often restore the color of carpets, even if 
 dissolved by acid or alkali. If a ceiling has 
 been whitewashed with the carpet down, and a 
 few drops should fall, this will remove it. 
 
 Stains and Marks from Books. — A solution 
 of oxalic acid, citric acid, or tartaric acid, is 
 attended with the least risk, and may be applied 
 without fear of damage. These acids, which 
 take out writing ink, and do not touch the 
 printing, can be used for restoring books where 
 the margins have been written upon, without 
 injuring the text. 
 
 To Remove Tea Stains. — Mix thoroughly 
 soft soap and salt — say a tablespoonful of salt 
 to a teacupful of soap — rub on the spots, and 
 
 spread the cloth on the grass where the sun will 
 shine on it. Let it lie 2 or 3 days, then wash. 
 If the spots are wet occasionally while lying on 
 the grass, it will hasten the bleaching. 
 
 To Remove Stains from Broadcloth. — Take 
 an ounce of pipe clay, which has been ground 
 fine, mix it with 12 drops of alcohol and the 
 same quantity of spirits of turpentine. When- 
 ever you wish to remove any stains from cloth, 
 moisten a little of this mixture with alcohol and 
 rub it on the spots. Let it remain till dry, then 
 rub it off with a woolen cloth, and the spots will 
 disappear. 
 
 To Remove Stains, Spots and Mildew from 
 Furniture. — Take \ pint of 98 per cent, alcohol, 
 \ oz. each of pulverized resin and gum shellac, 
 add ^ pint of linseed oil, shake well, and apply 
 with a brush or sponge. Sweet oil will remove 
 finger-marks from varnished furniture, and 
 kerosene from oiled furniture. 
 
 To Take Smoke Stains from Walls. — An 
 easy and sure way to remove smoke stains from 
 common plain ceilings is to mix wood ashes 
 with the whitewash just before applying. A 
 pint of ashes to a small pail of whitewash is 
 sufficient, but a little more or less will do no 
 harm. 
 
 STAINING — For Wood. 
 
 Antique Oak. — Walnut oil, mixed with the 
 filling applied to red or white oak, produces 
 the antique effect now so fashionable. 
 
 Mahogany. — Boil 1 oz. extract of logwood 
 and 2 oz. fustic in 1 quart of water; brush the 
 wood with this, then go over with a weak solu- 
 tion of potash. 
 
 Black Walnut. — 1. Scald \ lb. burnt umber 
 in 1 pint of vinegar; strain, and apply with a 
 sponge, and when dry, rub hard; repeat the 
 staining until sufficiently dark. 
 
 Walnut. — 2. Asphaltum thinned with tur- 
 pentine. A splendid imitation. It must be 
 varnished. 
 
 Walnut. — 3. Very thin sized shellac, 1 gal. ; 
 dry burnt umber, 1 lb. ; rose pink, J lb. ; Van- 
 dyke brown, burnt, J lb. Mix, let stand a day, 
 and apply with a sponge. 
 
 Cherry. — Alcohol, 1 quart; ground turmeric, 
 3 oz. ; raw gamboge, 1 J oz. Mix well, strain 
 through fine muslin, apply two coats with a 
 sponge, rub down well, and varnish. 
 
 Orange. — Put 1 oz. turmeric and 1 dram of 
 gum tragacanth in 1 pint of alcohol; shake 
 well, let it stand four days, then strain. 
 
 Black. — 1. Drop a little sulphuric acid into 
 a small quantity of water, brush over the wood 
 and hold to the fire; it will turn a fine black, 
 and take a good polish. 2. Take J gal. of vine- 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 455 
 
 gar, 1 oz. of bruised nut galls, of logwood chips 
 and copperas each ^ lb. — boil well; add ^ oz. 
 of the tincture of sesquichloride of iron, for- 
 merly called the muriated tincture, and brush on 
 hot. 3. Take \ gal. of vinegar, ^ lb. of dry 
 lampblack, and 3 lbs. of iron rust, sifted. Mix, 
 and let stand for a week. Lay three coats of 
 this on hot, and then rub with linseed oil, and 
 you will have a tine deep black. 4. Add to the 
 above stain 1 oz. of nut galls, ^ lb. of logwood 
 chips, and ^ lb. of copperas; lay on three coats, 
 oil well, and you will have a black stain that will 
 stand any kind of weather. 5. Take 1 lb. of 
 logwood chips, \ lb. of Brazil wood, and boil 
 for an hour and a half in 1 gal. of water. Brush 
 the wood several times with this decoction while 
 hot. Make a decoction of nut galls by sim- 
 mering gently, for three or four days, \ lb. of 
 the galls in 2 quarts of water; give the wood 
 three coats of this, and, while wet, lay on a so- 
 lution of sulphate of iron (2 oz. to a quart), and, 
 when dry, oil or varnish. 6. Dissolve 1 oz. 
 extract of logwood in 1 quart of water; wash 
 the wood with the solution. "When dry wash 
 with vinegar in which rusty iron has been 
 steeped for several days. 
 
 Blue. — 1. Dissolve copper filings in aqua- 
 fortis, brush the wood with it, and then go over 
 the work with a hot solution of pearlash ( 2 oz. 
 to a pint of water) till it assumes a perfectly 
 blue color. 2. Boil 1 lb. of indigo, 2 lbs. of 
 woad, and 3 oz. of alum, in 1 gal. of water; 
 brush well over until thoroughly stained. 
 
 Green . — Dissolve verdigris in vinegar, and 
 brush over with the hot solution until of a 
 proper color. 
 
 Purple . — Brush the work several times with 
 the logwood decoction used for No. 5 black, and 
 when perfectly dry, give a coat of pearlash so- 
 lution - — 1 dram to a quart — taking care to lay 
 it on evenly. 
 
 Red. — 1. Boil 1 lb. of Brazil wood and 1 oz. 
 of pearlash in 1 gal. of water, and while hot 
 brush over the work until of a proper color. 
 Dissolve 2 oz. of alum in a quart of water, and 
 brush the solution over the work before it dries. 
 2. Take 1 gal. of the above stain, add 2 more 
 oz. of pearlash; use hot, and brush often with 
 the alum solution. 3. Two oz. potash and 2 
 oz. Brazil wood in 1 quart of water. Let stand 
 in a warm place a few days, stirring occasion- 
 ally; heat to a boiling point, and apply. Dou- 
 ble the quantity of potash will give a brilliant 
 rose color to the wood. 
 
 Yellow. — 1. Brush over with the tincture of 
 turmeric 2. Warm the work and brush over 
 with weak aquafortis, then hold to the fire. 
 Yarnish or oil as usual. 
 
 Golden Yellow .- Put \ oz. powdered turmeric 
 in 5 fl. oz. alcohol in a closely stoppered bottle. 
 Let stand a week in a warm place, shake it 
 occasionally, then strain off clear. 
 
 STABLES — To Deodorize. 
 
 Sawdust wetted with sulphuric acid, diluted 
 with about 40 parts water, and distributed 
 about the stable, is a good deodorizer. Keep 
 the mixture in shallow earthenware vessels. 
 
 STAGGERS. 
 
 There are two varieties of the disease known 
 under this name by which horses are affected, 
 viz.: Stomach staggers, and grass or sleepy 
 staggers. The first, which occasionally kills 
 the horse in 12 or 15 hours after the attack, is 
 generally induced by an overladen stomach 
 and improper food. The animal has perhaps 
 partaken largely and rapidly, and after too long 
 a fast, of some diet to which it is unaccustomed, 
 such as clover or grass. These undergo de- 
 composition within the stomach and intestines, 
 and give rise to such an evolution of gas as 
 either to set up inflammation of the stomach 
 and intestines, or to lead to their rupture, in 
 which latter case the result is, of course, fatal. 
 The symptoms are a quick and feeble pulse, at- 
 tempts at vomiting, a staggering gait, whilst 
 frequently the animal sits on its haunches like 
 a dog. Sleepy staggers, which is a more 
 chronic manifestation of the disease, is most 
 common during the summer and autumn 
 months, and generally occurs among horses fed 
 on tough and indigestible food. Both kinds of 
 the disease require the same treatment. 
 
 Mr. Finlay Dun prescribes a brisk purge, 
 consisting of 6 drams aloes in solution, with a 
 dram of calomel and 2 oz. oil of turpentine; 
 also the injection every hour of clysters, con- 
 sisting of salt, soap, or tobacco smoke, the ab- 
 domen being at the same time diligently rubbed 
 and fomented with water nearly boiling. To 
 ward off stupor, he recommends the frequent 
 administration of 2 or 3 drams carbonate of 
 ammonia, with 1 or 2 oz. spirit of nitrous ether, 
 or of strong whisky toddy, combined with 
 plenty of ginger. To guard against a return 
 of the attack, light and easily digestible food 
 should be administered every 4 or 5 hours, and 
 occasional mild purgatives should be given. 
 
 Horses are also subject to another form of 
 staggers, called “mad staggers.” This disease 
 originates, however, in causes wholly dissimilar 
 from those just stated, being the result of 
 phrenitis or inflammation of the brain. The 
 animal is frequently very furious and excited, 
 and seems wholly unable to control itself, throw- 
 ing itself madly about, and attempting to run 
 down anybody that comes in its way; it is also 
 frequently unable to keep on its legs, and when 
 
456 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 it falls, phiDges and struggles violently. The 
 treatment recommended is prompt and copious 
 blood-letting, combined with active purges 
 and enemas, with refrigerant lotions to the 
 head. 
 
 STAMMERING. 
 
 Occasionally this depends on some organic 
 affection, or slight malformation of the parts of 
 the mouth or throat immediately connected 
 with the utterance of vocal sounds; but, much 
 more frequently, it is a habit resulting from 
 carelessness, or acquired from example or imi- 
 tation. When the latter is the case, it may be 
 generally removed by perseveringly adopting 
 the plan of never speaking without having the 
 chest moderately filled with air, and then only 
 slowly and deliberately. 
 
 STEAM-PIPES — Covering for. 
 
 A mixture of sawdust and common starch is 
 recommended by the Revue Industrielle. It 
 should be used in the form of a thick paste. A 
 thickness of about four-fifths of an inch is as 
 effective as the most costly non-conductors. 
 For copper pipes a priming coat of potter’s clay 
 and water is first applied. Two parts wheat 
 starch and 1 part rye starch in a diluted water 
 solution has been found very effective. 
 
 To Thaw Out a Steam-Pipe. — A good way 
 to thaw out a frozen steam-pipe is to take some 
 old cloth, discarded clothes, waste, old carpet, 
 or anything of that kind, and lay on the pipe to 
 be thawed; then get some good hot water and 
 pour it on. The cloth will hold the heat on the 
 pipe, and thaw it out in 5 minutes. This holds 
 good in any kind of a freeze, water-wheel or 
 anything else. 
 
 STEEL— To Harden. 
 
 It is well known that glass acquires a remark- 
 able toughness by being annealed in oil, and 
 that a high degree of hardness is conferred 
 upon metals by a similar process. It is said 
 that engravers and watchmakers of Germany 
 harden their tools in sealing wax. The tool is 
 heated to whiteness and plunged into the wax, 
 withdrawn after an instant and plunged in 
 again, the process being repeated until the steel 
 is too cold to enter the wax. The steel is said 
 to become, after this process, almost as hard as 
 the diamond, and, when touched with a little 
 oil of turpentine, the tools are excellent for 
 engraving and also for piercing the hardest 
 metal. 
 
 Tempering Steel Tools. — Different tools need 
 to be tempered differently, as different degrees 
 of hardness are required for different purposes, 
 and the degree of heat for each of these, with 
 the corresponding color, will be found in the 
 annexed table: Very pale straw color, 430 
 
 degrees, the temper required for lancets. A 
 6hade of darker yellow, 450 degrees — for razors 
 and surgical instruments. Darker straw yel- 
 low, 470 degrees — - for pen-knives. Still darker 
 yellow, 490 degrees — chisels for cutting iron. 
 A brown yellow, 500 degrees — axes and plane 
 irons. Yellow, slightly tinged with purple, 520 
 degrees — table-knives and watch-springs. 
 
 To Clean Steel and Iron. — Make a paste of 
 1 oz. of soft soap and 2 oz. of emery ; then rub 
 the article for cleaning with wash-leather, and 
 it will give a brilliant polish. 
 
 To Remove Rust from Steel. — This can be 
 done by a free application of kerosene oil, 
 allowing the oil to remain on until the rust is 
 loosened and can be rubbed off. 
 
 To Distinguish Steel and Iron. — Apply a 
 small quantity of aquafortis to the surface; if 
 it turns black it is steel ; if it remains clear or 
 does not show any change in color it is iron. 
 The slightest vein in iron or steel, where joined 
 together, can be detected. 
 
 STONE— Artificial. 
 
 Artificial stone, or building cement, can be 
 made in various ways, and several processes for 
 its manufacture have been patented. The 
 materials for this substance are obtained from 
 beds of natural argillaceous marls and marly 
 limestones, which coutain certain proportions of 
 lime, silica and alumina. These stones are first 
 burned, then ground to powder in mills. This 
 substance is mixed with water and sand in 
 certain proportions and hardened, somewhat 
 under pressure. What is known as imitation 
 marble is made of burnt gypsum, to which is 
 added lime and water. Hydraulic and other 
 cements are also used to imitate stone in build- 
 ing. There have been patents granted on 
 several processes for making artificial stone, 
 but the mere mixture of lime or marls with 
 water and sand cannot be patented. 
 
 Howto Split Large Stones. — Kindle afire 
 on the upper surface of the stone, which, being 
 expanded by the heat, splits. The hardest and 
 largest stone may be split by this method, con- 
 tinuing the fire and increasing the heat in pro- 
 portion to the size of the stone. 
 
 To Remove Grease from Stone. — Pour boil- 
 ing hot water and strong soda over the spot, 
 make a thin paste of fuller’s earth with boiling 
 water, lay it on the spot and let it remain all 
 night ; if the grease is not removed, repeat the 
 process. It is sometimes taken out by rubbing 
 the spot with a hard stone, using sand and very 
 hot water with soap and-soda. 
 
 STOYES-To Polish. 
 
 A mixture of turpentine and black varnish, if 
 properly put on, will give a lasting polish. 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 457 
 
 To Mend Cracks in Stoves. — Take equal 
 parts of wood ashes and common salt, and mix 
 them to 9 proper consistency with water; with 
 this fill the cracks. 
 
 To Clean Stovepipes. — A piece of zinc put 
 on the live coals in the stove will clean out the 
 stovepipe. 
 
 STUCCO. 
 
 This substance, much in use for walls, pillars, 
 etc., is prepared by mixing plaster of Paris with 
 a solution of gelatine or glue, instead of water. 
 This, while stiffening more slowly, becomes 
 much harder than with water alone. When the 
 mass has been suitably applied and sufficiently 
 hardened, the surface is moistened and rubbed 
 down with pumice-stone until smooth. It is 
 finally to be coated by means of a brush with a 
 concentrated solution of gelatine, and, when 
 perfectly dried, it may be polished with tripoli 
 on a buffer. 
 
 SUN-DIALS — To Make. 
 
 Upon a level, hard surface, describe with com- 
 passes a circle 8 or 10 inches in diameter. Drive 
 a piece of heavy wire, 6 or 8 inches long, per- 
 pendicularly in the center, leaving it just high 
 enough to allow the extreme end of the shadow 
 to fall upon the circle about 9:30 or 10 clock. 
 Mark this point and the point where the end of 
 the shadow touches the circle in the afternoon. 
 Draw a line from a point exactly half-way be- 
 tween the two to the center of the circle. This 
 line will be the meridian line or noon-mark. The 
 dial should be made either April 15, June 15, 
 September 1, or December 24, as on those four 
 days, and no other, the noon-mark or sun-dial 
 will coincide with 12 o’clock. 
 
 SWEEPING. 
 
 New brooms sometimes give trouble by sow- 
 ing the carpet with fine bits that break from the 
 ends of the straws. This may be prevented by 
 holding the broom for a few minutes, immersed 
 nearly to the point where it is sewed, in boiling 
 suds. The straws will not become brittle so 
 soon with age if the broom is kept habitually 
 moist. The handle of a broom should not be 
 too thick, nor should it be painted or varnished. 
 Never sweep in a sick-room; take up the dust 
 by going over the carpet with a damp sponge. 
 
 SWIMMING. 
 
 Benjamin Franklin's Advice to Swimmers. 
 — “ The only obstacle to improvement in this 
 necessary and life-preserving art is fear: and it 
 is only by overcoming this timidity that you can 
 expect* to become a master of the following 
 acquirements. It is very common for novices 
 in the art of swimming to make use of cork or 
 bladders to assist in keeping the body above 
 
 water ; some have utterly condemned the use of 
 them; however, they may be of service for sup- 
 porting the body while one is learning what is 
 called the stroke, or that manner of drawing in 
 and striking out the hands and feet that is neces- 
 sary to produce progressive motion. But you 
 will be no swimmer till you can place confidence 
 in the power of the water to support you; I 
 would, therefore, advise the acquiring that con- 
 fidence in the first place; especially as I have 
 known several who, by a little practice, neces- 
 sary for that purpose, have insensibly acquired 
 the stroke, taught, as it were, by nature. The 
 practice I mean is this: choosing a place where 
 the water deepens gradually, walk cooly into it 
 till it is up to your breast; then turn round 
 your face to the shore, and throw an egg into 
 the water between you and the shore; it will 
 sink to the bottom and be easily seen there if 
 the water be clear. It must lie in the water so 
 deep that you cannot reach it to take it up but 
 by diving for it. To encourage yourself in order 
 to do this, reflect that your progress will be from 
 deep to shallow water, and that at any time you 
 may, by bringing your legs under you, and 
 standing on the bottom, raise your head far 
 above the water; then plunge under it with 
 your eyes open, which must be kept open on 
 going under, as you cannot open the eyelids 
 for the weight of water above you; throwing 
 yourself toward the egg, and endeavoring by 
 the action of your hands and feet against the 
 water to get forward, till within reach of it. In 
 this attempt you will find that the water buoys 
 you up against your inclination; that it is not 
 so easy to sink as you imagine, and that you 
 cannot, but by active force, get down to the 
 egg. Thus you feel the power of water to sup- 
 port you, and learn to confide in that power, 
 while your endeavors to overcome it and reach 
 the egg teach you the manner of acting on the 
 water with your feet and hands, which action is 
 afterwards used in swimming to support your 
 head higher above the water, or to go forward 
 through it. 
 
 “ I would the more earnestly press you to the 
 trial of this method, because I think I shall sat- 
 isfy you that your body is lighter than water, 
 and that you might float in it a long time with 
 your mouth free for breathing, if you would 
 put yourself into a proper posture, and would 
 be still, and forbear struggling; yet, till you 
 have obtained this experimental confidence in 
 the water, I cannot depend upon your having 
 the necessary presence of mind to recollect the 
 posture, and the directions I gave you relating 
 to it. The surprise may put all out of your 
 mind. 
 
 “ Though the legs , arms and head of a 
 human body, being solid parts, are specifically 
 
458 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 somewhat heavier than fresh water, as the trunk, 
 particularly the upper part, from its hollowness, 
 is so much lighter than water, so the whole of 
 the body, taken altogether, is too light to sink 
 wholly under water, but some part will remain 
 above until the lungs become filled with water, 
 which happens when a person, in the fright, at- 
 tempts breathing while the mouth and nostrils 
 are under water. 
 
 “ The legs and arms are specifically lighter 
 than salt water, and will be supported by it, so 
 that a human body cannot sink in salt water, 
 though the lungs were filled as above, but from 
 the greater specific gravity of the head. There- 
 fore, a person throwing himself on his back in 
 salt water, and extending his arms, may easily 
 lie so as to keep his mouth and nostrils free for 
 breathing; and, by a slight motion of his hand, 
 may prevent turning, if he should perceive any 
 tendency to it. 
 
 “ In fresh water , if a man throw himself 
 on his hack near the surface, he cannot long 
 continue in that situation, but by proper action 
 of his hands on the water; if he use no such 
 action, the legs and lower part of the body will 
 gradually sink till he come into an upright posi- 
 tion, in which he will continue suspended, the 
 hollow of his breast keeping the head uppermost. 
 
 “ But if in this erect position the head be 
 kept erect above the shoulders, as when we stand 
 on the ground, the immersion will, by the weight 
 of that part of the head that is out of the water, 
 reach above the mouth and nostrils, perhaps a 
 little above the eyes, so that a man cannot long 
 remain suspended in water with his head in that 
 position. 
 
 “ The body continuing suspended as before, 
 and upright, if the head be leaned quite back, 
 so that the face look upward, all the back part 
 of the head being under water, and its weight 
 consequently in a great measure supported by 
 it, the face will remain above water quite free 
 for breathing, will rise an inch higher every 
 inspiration, and sink as much every expiration, 
 but never so low so that the water may come 
 over the mouth. 
 
 “ If, therefore , a person unacquainted with 
 swimming and falling accidentally into the 
 water, could have presence of mind sufficient 
 to avoid struggling and plunging, and to let the 
 body take this natural position, he might con- 
 tinue long safe from drowning, till, perhaps, 
 help should come; for, as to the clothes, their 
 additional weight when immersed is very incon- 
 siderable, the water supporting it; though when 
 he comes out of the water, he will find them 
 very heavy indeed. But I would not advise any 
 one to depend on having this presence of mind 
 on such an occasion, but learn fairly to swim, as 
 
 I wish all men were taught to do in their youth, 
 
 “ I know by experience that it is a great com- 
 fort to a swimmer, who has a considerable dis- 
 tance to go, to turn himself sometimes on his 
 back, and to vary, in other respects, the means 
 of procuring a progressive motion. 
 
 “ When he is seized with the cramp in the leg, 
 the method of driving it away is to give the 
 parts affected a sudden, vigorous and violent 
 shock; which he may do in the air as he swims 
 on his back. 
 
 “Duriugthe great heats in summer, there is 
 no danger in bathing, however warm we may be, 
 in rivers which have been thoroughly warmed 
 by the sun. But to throw one’s self into cold 
 spring water, when the body has been heated by 
 exercise in the sun, is an imprudence which may 
 prove fatal. I once knew an instance of four 
 young men who, having worked at harvest in 
 the heat of the day, with a view of refreshing 
 themselves, plunged into aspring of cold water; 
 two died upon the spot, a third the next morn- 
 ing, and the fourth recovered with great diffi- 
 culty. A copious draught of cold water, in 
 similar circumstances, is frequently attended 
 with the same effect.” 
 
 TALLOW— To Clarify. 
 
 Dissolve 1 lb. of alum in 1 quart of water, 
 and add to 100 lbs. of tallow in a jacket-kettle 
 (that is a kettle set in a larger one, and the 
 intervening space filled with water, to prevent 
 the tallow from burning). After boiling 
 \ hour, skim, and add 1 lb. of salt, dissolved in 
 1 quart of water. Boil again and skim, and 
 when clarified the tallow will be nearly the color 
 of water. 
 
 To Harden Tallow. — Melt together 1 lb. of 
 tallow and \ lb. of common resin, and mould 
 candles the usual way. This candle will be of 
 superior lighting power, and as hard as a wax 
 candle, in fact better than a tallow candle in all 
 respects, except color. 
 
 TANNING, Etc. 
 
 Green hides should first be thoroughly 
 rubbed with salt, then put to soak in soft water 
 from 9 to 12 days. Take from the water and 
 scrape the flesh side as clean as you can with a 
 blunt knife. The following liquor is used to 
 remove hair or wool: Ten gallons cold soft 
 water, 8 quarts slaked lime, and the same 
 quantity of wood ashes. Soak until the hair 
 or wool will pull off easily. As it is often 
 desirable to keep the hair clean for other uses, 
 the lime and wood ashes may be made into a 
 paste and spread on the flesh side of the skin, 
 which is rolled up and covered with water. 
 After lying 10 days in this soak the hair can be 
 readily pulled out with the help of a knife. The 
 skin should be then well scoured, soaked for 12 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 459 
 
 hours in soap-suds and thoroughly pounded 
 before it is taken out to break it. Now, take 
 equal parts of oil of vitriol and water and apply 
 it to the flesh side of the skin by means of a 
 cloth or sponge tied to a stick. When thor- 
 oughly wet, roll up the skin and let it lie for 20 
 minutes, then put it in a solution of sal-soda 
 and water, 1 lb. of the soda to a bucket of water, 
 letting it lie there for 2 hours, then wash in 
 clean water. Now put into a tub and cover 
 with a strong infusion of oak bark to which has 
 been added about 2 lbs. of common salt and 
 1 lb. of alum for every 12 lbs. of skin. Turn 
 the skin and stir the mixture, adding some fresh 
 oak bark infusion daily. Calf skins will require 
 from 20 days to a month in this liquid to become 
 tanned, and horse hides some 2 months. If it 
 is necessary to hasten the process, catechu may 
 be used instead of oak bark, making a more 
 astringent liquid. When the tanning process 
 is about complete, take out the skins, and when 
 nearly dry work over a beam to soften them, 
 and rub with a piece of pumice stone. 
 
 Stretching and Curing Small Skins. — The 
 market value of a skin is greatly affected by 
 the care taken in removing it from the animal, 
 and in drying it. The common way is to tack 
 the skin to the barn-door and let it remain 
 stretched until quite dry. The trapper in the 
 woods, having no such convenience as the barn- 
 door at hand, is obliged to resort to other 
 methods. One plan is to dry the skin on a 
 hoop. A skin to be dried in this manner must 
 not be ripped down the belly, but it is cut from 
 the lower jaw of the animal to just below its 
 forelegs; the lips, eyes and ears being cut 
 around, the skin is stripped off, leaving the fur 
 side inward. The hoop consists of a branch of 
 hickory or other elastic wood, an inch through 
 at the butt. This is bent and pushed into the 
 skin, which is drawn tight and fastened in place 
 by notches in the bow, drawing the skin of the 
 lip into these notches. A much neater way, 
 and one generally preferred, is to use stretchers 
 of thin wood. As these have to be carried by 
 the trapper, they are made of light wood and 
 very thin. They are three-sixteenths of an inch 
 thick, 20 inches long, 6 inches wide at the 
 larger end, and slightly tapering. They are 
 rounded to a blunt point at the lower end, and 
 the edges chamfered. The skin is drawn over 
 the board and secured with tacks. Skins 
 stretched by these methods should not be dried 
 in the sun, nor by a fire, but in a cool place 
 where they will be sheltered from the rain. No 
 salt or other preservative is used upon skins in- 
 tended for the market. 
 
 To Cure Rabbit-Skins. — First lay the skin 
 on a smooth board, placing the fur side under, 
 
 and fasten the skin to the board with tinned 
 tacks. Wash it over with a solution of salt; 
 then dissolve 1^ oz. alum in ^ pint warm water, 
 and with a sponge dipped in this solution, 
 moisten the surface all over; repeat this every 
 now and then for 3 days; when the skin is quite 
 dry, take- out the tacks, and, rolling it loosely 
 the wrong way, the hair inside, draw it quickly 
 backward and forward through a large smooth 
 ring until it is quite soft ; then roll it in the 
 contrary way of the skin, and repeat the opera- 
 tion. Skins prepared thus are useful for many 
 domestic purposes. 
 
 To Cure Sheep-Skins with the Wool on . — 
 Take a spoonful of alum and two of saltpeter; 
 pulverize and mix well together, then sprinkle 
 the powder on the flesh side of the skin, and 
 lay the two flesh sides together, leaving the wool 
 outside. Then fold up the skin as tight as you 
 can, and hang it in a dry place. In 2 or 3 days, 
 or as soon as it is dry, take it down and scrape 
 it with a blunt knife, till clean and supple. 
 This completes the process, and makes you a 
 most excellent saddle cover. If, when you kill 
 your mutton, you treat the skins this way, you 
 can get more for them from the saddler than 
 you can get for the wool and skin separately 
 disposed otherwise. 
 
 Other skins which you desire to cure with 
 the fur or hair on, may be treated in the same 
 way. 
 
 To Prepare Sheepskins for Mats. — See p.448. 
 
 To Tan Small Skins. — When taken from the 
 animal, let the skins be nailed in the shape of 
 an oblong square on a board to dry, fur side 
 down. Before taking them from the board, 
 clean off all the fat or oily matter with a dull 
 knife. Be careful not to cut the skins. When 
 you wish to tan them, soak thoroughly in cold 
 water until soft; then squeeze out the water, 
 and take of soft water, 3 quarts, salt, J pint, 
 and best oil of vitriol, 1 oz. Stir well with a 
 stick, and put in the skins quickly and leave 
 them in 30 minutes; then take them in your 
 hand and squeeze (not wring) them out, and 
 hang in the shade, fur side down, to dry. If 
 you get the quantity of liquor proportioned to 
 the skin, they will need no rubbing to make 
 them soft; and, tanned in this way, the moths 
 will never disturb them. 
 
 To Tan Skins with the Hair on. — Stretch 
 the skin tightly and smoothly upon a board, 
 hair side down, and tack it by the edges to its 
 place. Scrape off the loose flesh and fat with a 
 blunt knife, and work in chalk freely with 
 plenty of hard rubbing. When the chalk be- 
 gins to powder and fall off, remove the skin 
 from the board, rub in plenty of powdered 
 alum, wrap up closely, and keep it in a dry 
 
460 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 place for a few days. By this means it will be 
 made pliable, and will retain the hair. 
 
 TAR, PITCH AND TURPENTINE. 
 
 Turpentine is an oily, resinous substance 
 flowing from the pine and other cone-bearing 
 trees. An excavation which has a capacity of 
 about 2 pints is made in the trunk of the tree, 
 and in this the exuded juice accumulates. It 
 becomes stiff very soon on exposure to the air, 
 and is taken from the tree, washed with warm 
 water, then heated and purified by straining 
 through straw filters. When this crude product 
 is distilled with water the oil of turpentine is 
 removed, and the residue left is the resin of 
 commerce. The different cone-bearing trees 
 furnish different grades and kinds of turpentine. 
 Tar is obtained from pine- wood by the process 
 of charring. The wood is placed in kilns or 
 pits, or may be laid in mounds and covered 
 closely with ashes. Fire is then applied and 
 the wood slowly carbonized. The tar as formed 
 trickles down into a gutter beneath the wood, 
 and is conveyed thence by pipes into proper 
 tanks. Pitch is the residuum obtained by boil- 
 ing tar in an open iron pot, or in a still, until 
 the volatile and liquid portion is driven off. It 
 is soft and sticky when warm, but it becomes 
 solid and brittle when cold. For use it is mixed 
 with a small portion of oil to render it less 
 brittle. 
 
 TARTAR— To Remove. 
 
 This preparation is used by dentists : Pure 
 
 muriatic acid, 1 oz. ; water, 1 oz. ; honey, 2 oz. ; 
 mix thoroughly. Take a toothbrush, and wet 
 it freely with this preparation, and briskly rub 
 the black teeth, and in a moment’s time they 
 will be perfectly white; then immediately wash 
 out the mouth well with water, that the acid 
 may not act on the enamel of the teeth. This 
 should be done only occasionally. 
 
 TATTOO-MARKS— To Remove. 
 
 Cover the mark with a plaster that will 
 blister; after keeping the place open about a 
 week with an ointment, dress it to get well. 
 The tattoo-marks will disappear as the new skin 
 grows. 
 
 TEA-KETTLE— To Clean. 
 
 Put into the tea-kettle a flat oyster-shell, and 
 keep it constantly there. This will attract the 
 stony particles in the water to itself, and prevent 
 their forming upon the tea-kettle. 
 
 To Remove the Lime from Tea-kettles . — 
 Put in your kettle \ lb. of Spanish whiting, 
 fill with water, and boil until the lime is 
 removed. 
 
 THERMOMETER-To Test. 
 
 The common thermometer is usually inac- 
 curate. To test the thermometer, bring water 
 
 into the condition of active boiling, warm the 
 thermometer gradually in the steam and then 
 plunge it into the water. If it indicates a fixed 
 temperature of 212 degrees, the instrument is a 
 good one. 
 
 TIMBER. 
 
 Seasoning and Preserving. — For the pur- 
 pose of seasoning, timber should be piled under 
 shelter, where it may be kept dry, but not 
 exposed to a strong current of air. At the same 
 time there should be a free circulation of air 
 about the timber, with which view slats or 
 blocks of wood should be placed between the 
 pieces that lie over each other, near enough to 
 prevent the timber from bending. 
 
 In the sheds, the pieces of timber should be 
 piled in this way, or in square piles, and classed 
 according to age and kind. Each pile should 
 be distinctly marked with the number and kind 
 of pieces, and the age, or the date of receiving 
 them. 
 
 The piles should be taken down and made 
 over again at intervals, varying with the length 
 of time which the timber has been cut. 
 
 The seasoning of timber requires from 2 to 4 
 years, according to its size. 
 
 Gradual drying and seasoning in this manner 
 is considered the most favorable to the dura- 
 bility and strength of timber, but various 
 methods have been prepared for hastening the 
 process. For this purpose, steaming and boil- 
 ing timber has been applied with success; kiln- 
 drying is serviceable only for boards and pieces 
 of small dimensions, and is apt to cause cracks, 
 and to impair the strength of wood, unless per- 
 formed very slowly. 
 
 Timber of large dimension is improved by 
 immersion in water for some weeks, according 
 to its size, after which it is less subject to warp 
 and crack in steaming. 
 
 Oak timber loses about one-fifth of its weight 
 in seasoning, and about one-third of its weight 
 in becoming dry. 
 
 Testing Soundness of Timber. — A sure test 
 is to bore into the tree as low down as possible 
 with a long-handled inch-and-a-half or two-inch 
 auger. The chips will show whether the tree is 
 sound or not at the heart. When purchasing 
 standing timber at a high price, this test is 
 important. 
 
 TIRES— To Make Tight. 
 
 A correspondent writes to the Southern 
 Planter: “ Before putting on the tires I fill the 
 felloes with linseed-oil. The tires will wear out, 
 but will never be loose. The method of filling 
 the felloes is as follows: I use a long cast-iron 
 oil-heater; the oil is brought to a boiling heat; 
 the wheel is placed on a stick so as to hang in 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 461 
 
 the oil, each felloe an hour for a common -sized 
 felloe. The timber should be dry, as green 
 timber will not take oil. Be careful not to burn 
 the timber by making the oil hotter than a 
 boiling point. Timber filled with oil is not 
 susceptible to water, and is much more 
 durable.” 
 
 TOOLS-To Grind. 
 
 Plane irons should be ground to a bevel of 
 about 35 degrees; chisels and gouges to 30. 
 Turning chisels may sometimes run to an angle 
 of 45. Moulding tools, such as are used for 
 ivory and for very hard wood, are made at from 
 50 to 60 degrees. Tools for working iron and 
 steel are beveled at an inclination to the edge 
 of from 60 to 70 degrees, and for cutting gun 
 and similar metal range from 80 to 90. 
 
 Mechanics claim and believe that by holding 
 on the grindstone all edge tools, so that the 
 action of the stone is at right angles with the 
 plane of the edge, or, in plainer words, by hold- 
 ing the edge of the tools square across the 
 stone, the direction of the fibers will be changed 
 so as to present the ends instead of the side as a 
 cutting edge. By grinding in this manner a 
 finer and smoother edge is set, the tool is ground 
 in less time, holds an edge a great deal longer, 
 it is said, and is less liable to “ nick out ” and 
 break. 
 
 Marking Metal, Tools , etc. — Mix well J oz. 
 of nitric acid and 1 oz. of muriatic acid. Coat 
 the place you wish to mark with melted bees- 
 wax ; when cold, write plainly in the wax, clear 
 to the metal, with any sharp-pointed instru- 
 ment; then apply the acid with a feather, care- 
 fully filling each letter. Let it remain from 1 
 to 10 minutes according to appearance desired, 
 then throw on water, which stops the process of 
 cutting, and remove the wax. 
 
 To Prevent Handles Splitting. — To prevent 
 handles (to be pounded upon) from splitting, 
 where beauty is not sought, follow the shoe- 
 maker’s plan, and put on the end, after sawing 
 it off square, two round disks of sole leather. 
 The two thicknesses of leather will prevent 
 splitting, and if in the course of time they 
 expand and overlap the wood of the handle, they 
 are simply trimmed off all around. The leathers 
 may be fastened with shoe-nails. 
 
 TOOTHACHE— Cure. 
 
 Compound tincture of benzoin is said to be 
 one of the most certain and speedy cures for 
 toothache; pour a few drops on cotton, and 
 press at once into the diseased cavity, when the 
 pain will almost instantly cease. 
 
 Toothache Tincture. — Mix tannin, 1 scruple; 
 mastic, 3 grains; ether, 2 drams. Apply on 
 cotton wool to the tooth, previously dried. 
 
 TOOTH POWDER. 
 
 1. Procure, at a druggist’s, \ oz. of powdered 
 orris root, ^ oz. of prepared chalk, finely pul- 
 verized, and 2 or 3 small lumps of Dutch pink. 
 Let them all be mixed in a mortar and pounded 
 together. The Dutch pink is to impart a pale 
 reddish color. Keep it in a close box. 
 
 2. Mix together, in a mortar, J oz. of red 
 Peruvian bark, finely powdered, \ oz. of 
 powdered myrrh, and \ oz. of prepared chalk. 
 
 TREES -Wash for. 
 
 One ounce of copperas and 8 gallons of water. 
 This is an effectual preventive against blight. 
 
 TRICOPHE ROU S — For the Hair. 
 
 Castor oil, alcohol, 1 pint; tincture of can- 
 tharides, 1 oz. ; oil of bergamot, ^ oz. ; alkanet 
 coloring, to color as wished. Mix and let it 
 stand 48 hours, with occasional shaking, and 
 then filter. 
 
 TURPENTINE— Virtues of. 
 
 After a housekeeper fully realizes the worth 
 of turpentine in the household, she is never 
 willing to be without a supply of it. It gives 
 quick relief to burns, it is an excellent applica- 
 tion for corns, it is good for rheumatism and 
 sore throats, and it is the quickest remedy for 
 convulsions or fits. Then it is a sure preventive 
 against moths by just dropping a trifle in the 
 bottom of drawers, chests and cupboards; it will 
 render the garments secure from injury during 
 the summer. It will keep ants and bugs from 
 closets and store-rooms by putting a few drops 
 in the corners and upon the shelves; it is sure 
 destruction to bedbugs, and will effectually 
 drive them away from their haunts if thoroughly 
 applied to all the joints of the bedstead in the 
 spring-cleaning time, and injures neither furni- 
 ture nor clothing. A spoonful of it added to a 
 pail of warm water is excellent for cleaning 
 paint. A little in suds washing-days lightens 
 laundry labor. See, also, Tar, Pitch and Tur- 
 pentine. 
 
 UMBRELLAS. 
 
 A silk umbrella is much injured by being 
 left open to dry. After coming in out of the 
 rain let the umbrella down and stand it on the 
 handle, that it may dry ui iformly, the water 
 dripping from the edges of the frame. If left 
 open the silk becomes stretched and stiff, and is 
 much more apt to split than if the folds are 
 allowed to lie loose. 
 
 VARNISH. 
 
 Any liquid matter which, when applied to 
 the surface of a solid body, becomes dry, and 
 forms a hard, glossy coating, impervious to air 
 and moisture. 
 
 Varnishes are commonly divided into two 
 
462 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 classes — fat or oil varnishes and spirit varnishes. 
 The fixed or volatile oils, or mixtures of them, 
 are used as vehicles or solvents in the former, 
 and concentrated alcohol in the latter. The sp. 
 gr. of alcohol for the purpose of making var- 
 nishes should not be more than .8156 ( =67 o. p. ), 
 and it should be preferably chosen of even greater 
 strength. A little camphor is often dissolved in 
 it, to increase its solvent power. The oil of tur- 
 pentine, which is the essential oil chiefly em- 
 ployed for varnishes, should be pure and color- 
 less. Pale drying linseed oil is the fixed oil 
 generally used. Among the substances which 
 are dissolved in the above menstrua are amber, 
 anime, copal, elemi, lac, mastic and sandarach, 
 to impart body and luster; benzoin, on account 
 of its agreeable odor; annotta, gamboge, saf- 
 fron, socotrine aloes and tumeric, to give a yel- 
 low color; dragon’s blood and red sandal wood, 
 to give a red tinge; asphaltum, to give a black 
 color and body; and caoutchouc to impart 
 toughness and elasticity. 
 
 In the proparation of spirit varnishes care 
 should be taken to prevent the evaporation of 
 the alcohol as much as possible, and also to pre- 
 serve the portion that evaporates. On the large 
 scale a common still may be advantageously 
 employed, the head being furnished with a 
 stuffing-box, to permit of the passage of a ver- 
 tical rod, connected with a stirrer at one end and 
 a working handle at the other. The gum and 
 spirit being introduced, the head of the still 
 closely fitted on and luted, and the connection 
 made with a proper refrigerator, heat (prefer- 
 ably that of steam or a water bath) should be 
 applied, and the spirit brought to a gentle boil, 
 after which it should be partially withdrawn 
 and agitation continued until the gum is dis- 
 solved. The spirit which has distilled over 
 should be then added to the varnish, and 
 after thorough admixture the whole should be 
 run off, as rapidly as possible, through a silk- 
 gauze sieve, into stone jars, which should be 
 immediately corked down, and set aside to clarify. 
 On the small scale, spirit varnishes are best made 
 by maceration in closed bottles or tin cans, 
 either in the cold or by the heat of a water 
 bath. In order to prevent the agglutination of 
 the resin, it is often advantageously mixed with 
 clean siliceous sand or pounded glass, by which 
 the surface is much increased, and the solvent 
 power of the menstruum greatly promoted. 
 
 To insure the excellence of all varnishes, one 
 of the most important points is the use of good 
 drying oil. Linseed oil for this purpose should 
 be very pale, perfectly limpid or transparent, 
 scarcely odorous, and mellow and sweet to the 
 taste. One hundred gallons of such an oil is 
 put into an iron or copper boiler capable of 
 holding fully 150 gallons, gradually heated to 
 
 a gentle simmer, and kept near that point for 
 about 2 hours to expel moisture; the scum is 
 then carefully removed, and 14 lbs. finely pul- 
 verized scale litharge, 12 lbs. red lead and 8 
 lbs. powdered umber (all carefully dried and 
 free from moisture) are gradually sprinkled in; 
 the whole is then kept well stirred to prevent 
 the driers sinking to the bottom, and the boil- 
 ing is continued at a gentle heat for about 3 
 hours longer; the fire is next withdrawn, and, 
 after 30 to 40 hours’ repose, the scum is care- 
 fully removed, and the clear supernatant oil de- 
 canted from the “bottoms.” The product 
 forms the best boiled or drying oil of the var- 
 nish-maker. 
 
 In the preparation of oil varnishes, the gum 
 is melted as rapidly as possible, without discol- 
 oring or burning it ; and when completely fused, 
 the oil, also heated to nearly the boiling point, 
 is poured in, after which the mixture is boiled 
 until it appears perfectly homogeneous and 
 clear, like oil, when the heat is raised, the driers 
 (if any are to be used) gradually and cautiously 
 sprinkled in, and the boiling continued, with 
 constant stirring, for 3 or 4 hours, or until a 
 little, when cooled on a palette knife, feels strong 
 and stringy between the fingers. The mixture 
 is next allowed to cool considerably, but while 
 still quite fluid, the turpentine, previously made 
 moderately hot, is cautiously added and the 
 whole thoroughly incorporated. The varnish is 
 then run through a filter or sieve into stone 
 jars, cans or other vessels, and set aside to 
 clarify itself by subsidence. When no driers 
 are used, the mixture of oil and gum is boiled 
 until it runs perfectly clear, when it is removed 
 from the fire, and, after it has cooled a little, 
 the turpentine is added as before. 
 
 It is generally conceived that the more per- 
 fectly the gum is fused, or run, as it is called, 
 the larger and stronger will be the product; 
 and the longer the boiling of the gum and oil 
 is continued, within moderation, the freer the 
 resulting varnish will work and cover. An 
 excess of heat renders the varnish stringy and 
 injures its flowing qualities. For pale varnishes 
 as little heat as possible should be employed 
 throughout the whole process. Good body 
 varnishes should contain 1 \ lb. ; carriage, 
 wainscot and mahogany varnish, fully 1 lb.; 
 and gold size and black japan, fully A. lb. gum 
 per gallon, besides the asphaltum in the latter. 
 Spirit varnishes should contain about 2| lbs. of 
 gum per gallon. The use of too much driers is 
 found to injure the brilliancy and transparency 
 of the varnish. Copperas does not combine with 
 varnish, but only hardens it. Sugar of lead, 
 however, dissolves in it to a greater or less ex- 
 tent. Boiling oil of turpentine combines very 
 readily with melted copal, and it is an improve- 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 463 
 
 ment on the common process, to use it either 
 before or in conjunction with the oil, in the 
 preparation of copal varnish that it is desired 
 should be very white. Gums of difficult solu- 
 bility are rendered more soluble by being ex- 
 posed, in the state of powder, for some time to 
 the air. 
 
 Varnishes, like wines, improve by age, and 
 should always be kept as long as possible before 
 use. 
 
 From the inflammable nature of the materials 
 of which varnishes are composed, their manu- 
 facture should only be carried on in some de- 
 tached building of little value and built of un- 
 inflammable materials. When a pot of varnish, 
 gum or turpentine catches fire, it is most 
 readily extinguished by closely covering it with 
 a piece of stout woolen carpeting, which should 
 be always kept at hand, ready for the purpose. 
 
 Amber Varnish. — 1. Take of amber (clear 
 and pale), 6 lbs.; fuse it; add of hot clarified 
 linseed oil, 2 gallons; boil until it “strings 
 well,” then let it cool a little, and add of oil of 
 turpentine, 4 gallons, or q. s. Nearly as pale 
 as copal varnish; it soon becomes very hard, 
 and is the most durable of the oil varnishes; 
 but it requires some time before it is fit for 
 polishing, unless the articles are “stoved.” 
 When required to dry and harden quicker, dry- 
 ing oil may be substituted for the linseed oil, 
 or “ driers” may be added during the boiling. 
 
 2. Amber, 4 oz. ; pale boiled oil, 1 quart; pro- 
 ceed as last. Very hard. 
 
 Amber varnish is suited for all purposes 
 where a very hard and durable oil varnish is 
 required. The paler kind is superior to copal 
 varnish, and is often mixed with the latter to 
 increase its hardness and durability. The only 
 objection to it is the difficulty of preparing it 
 of a very pale color. It may, however, be easily 
 bleached with some fresh-slaked lime. 
 
 Bessemer’s Varnish. — This consists of a pale 
 oil copal varnish, diluted with about 6 times its 
 volume of oil of turpentine, the mixture being 
 subsequently agitated with about l-30th part 
 of dry-slaked lime, and decanted after a few 
 days’ repose. Five parts of the product mixed 
 with 4 parts bronze powder forms “ Bessemer’s 
 gold paint.” 
 
 Black Varnish. — 1. (Black amber varnish.) 
 From amber, 1 lb.; fuse; add of hot drying oil, 
 l pint; powdered black resin, 3 oz.; asphaltum 
 (Naples), 4 oz.; when properly incorporated 
 and considerably cooled, add of oil of turpen- 
 tine, 1 pint. This is the beautiful black varnish 
 of the coachmakers. 
 
 2. (Ironwork black.) From asphaltum, 48 
 lbs.; fuse; add of boiled oil, 10 gallons; red 
 lead and litharge, of each 7 lbs.; dried and 
 
 powdered white copperas, 3 lbs.; boil for 2 
 hours, then add of dark gum amber (fused), 8 
 lbs.; hot linseed oil, 2 gallons; boil for 2 hours 
 longer, or until a little of the mass, when cooled, 
 may be rolled into pills; then withdraw the 
 heat, and afterwards thin it down with oil of 
 turpentine, 30 gallons. Used for the ironwork 
 of carriages and other nice purposes. 
 
 3. (Black japan. Bituminous varnish.) From 
 Naples asphaltum, 50 lbs. ; dark gum aninffi, 8 
 lbs.; fuse; add of linseed oil, 12 gallons; boil as 
 before, then add of dark gum amber, 10 lbs., 
 previously fused and boiled with linseed oil, 2 
 gallons; next add of driers, q. s., and further 
 proceed as ordered in No. 2. Excellent for 
 either wood or metals. 
 
 b. From burnt umber, 8 oz. ; true asphaltum, 
 4 oz.; boiled linseed oil, 1 gallon; grind the 
 umber with a little of the oil ; add it to the 
 asphaltum, previously dissolved in a small 
 quantity of the oil by heat; mix, add the re- 
 mainder of the oil, boil, cool, and thin with a 
 sufficient quantity of oil of turpentine. Flexi- 
 ble. 
 
 4. (Brunswick black.) To asphalt, 2 lbs., 
 fused in an iron pot, add of hot boiled oil, 1 
 pint; mix well, remove the pot from the fire, 
 and, when cooled a little, add of oil of turpen- 
 tine, 2 quarts. Used to blacken and polish 
 grates and ironwork. Some makers add driers. 
 
 Body Varnish. — 1. From the finest African 
 copal, 8 lbs.; drying oil, 2 gallons; oil of tur- 
 pentine, 3 J gallons ; proceed as for amber var- 
 nish. Very hard and durable. 
 
 Bookbinder's Varnish. — Take of pale gum 
 sandarach, 3 oz. ; rectified spirit, 1 pint; dis- 
 solve by cold digestion and frequent agitation. 
 Used by binders to varnish morocco leather 
 book-covers. A similar varnish is also pre- 
 pared from very pale shellac and wood 
 naphtha. 
 
 Carriage Varnish. — 1. (Spirit.) Take of 
 gum sandarach, 1 \ lb. ; very pale shellac, J lb. ; 
 very pale transparent resin, A. lb.; rectified 
 spirit of .8221 (64 o. p.), 3 quarts; dissolve, 
 and add of pure Canadian balsam, 1J lb. Used 
 for the internal parts of carriages, etc. Dries 
 in 10 minutes or less. 
 
 2. (Oil. Best pale.) Take of pale African 
 copal, 8 lbs.; fuse; add of clarified linseed oil, 
 2J gallons; boil until very stringy, then add of 
 dried copperas and litharge, of each \ lb.; 
 again boil, thin with oil of turpentine, 5^ gal- 
 lons ; mix, while both are hot, with the follow- 
 in g varnish, and immediately strain the mixture 
 into a covered vessel: Gum anime, 8 lbs.; 
 
 clarified linseed oil, 2J- gallons; dried sugar of 
 lead and litharge, of each \ lb. ; boil as before, 
 
464 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 thin with oil of turpentine, 5^ gallons. Dries 
 in 4 hours in summer and 6 in winter. Used 
 for the wheels, springs and carriage part of 
 coaches and other vehicles, and by house- 
 painters, decorators, etc., who want a strong, 
 quick-drying and durable varnish. 
 
 Chinese Varnish. — From mastic and sanda- 
 rach, of each 2 oz. ; rectified spirit (64 o. p.), 
 1 pint; dissolve. Dries in 6 minutes. Very 
 tough and brilliant. 
 
 Copal Varnish. — 1 . (Oil.) From pale, hard 
 copal, 2 lbs. ; fuse; add of hot drying oil, 1 pint; 
 boil as before directed, and thin with oil of tur- 
 pentine, 3 pints, or q. s. Dries hard in 12 to 24 
 hours. 
 
 2. (Spirit.) From coarsely powdered copal 
 and glass, of each 4 oz.; alcohol of 90g- (64 o. 
 p. ), 1 pint; camphor, \ oz.; heat the mixture, 
 with frequent stirring, in a water bath, so that 
 the bubbles may be counted as they rise until 
 solution is complete, and, when cold, decant the 
 clear portion. 
 
 2. (Turpentine.) To oil of turpentine, 1 
 pint, heated in a water bath, add, in small por- 
 tions at a time, of powdered copal (prepared as 
 above, 3 to 4 oz. ; dissolve, etc., as before. Dries 
 slowly, but is very pale and durable. 
 
 4. (Japanner’s copal varnish.) From pale 
 African copal, 7 lbs.; pale drying oil, \ gal.; oil 
 of turpentine, 3 gals.; proceed as in No. 1. 
 Dries in 20 to 60 minutes, and may be pol- 
 ished as soon as hard, particularly if stoved. 
 
 All copal varnishes, when properly made, are 
 very hard and durable, though less so than that 
 of amber; but they have the advantage over the 
 latter of being paler. 
 
 Crystal Varnish. — From genuine pale Can- 
 ada balsam and rectified turpentine, equal parts ; 
 Used for maps, prints, drawings and other arti- 
 cles of paper, and also to prepare tracing paper, 
 and to transfer engravings. 
 
 Flexible Varnish. — From India rubber (cut 
 small), l\ oz. ; chloroform, ether (washed), or 
 bisulphuret of carbon, 1 pint; digest in the cold 
 until solution is complete. Dries as soon as it 
 is laid on. Gutta percha may be substituted 
 for india rubber. 
 
 Furniture Varnish. — A solution of pure 
 white wax, 1 part, in rectified oil of turpentine, 
 4 parts, frequently passes under this name. 
 
 Gilder's Varnish. — Pale gum-lac in grains, 
 gamboge, dragon’s blood and annotta, of each 
 12^ oz. ; saffron, 3^ oz. ; dissolve each resin sep- 
 arately in 5 pints of alcohol of 90 g, and make 
 two separate tinctures of the dragon’s blood 
 and annotta, with a like quantity of spirit; then 
 mix the solutions in the proper proportions to 
 
 produce the required shade. Used for gilded 
 articles, etc. 
 
 Gun-barrel Varnish. — From shellac, 1 J oz. ; 
 dragon’s blood, 3 dr. ; rectified spirit, 1 quart. 
 Applied after the barrels are “ browned.” 
 
 Italian Varnish. — Boil Scio turpentine until 
 brittle, powder it, and dissolve this in oil of tur- 
 pentine. Used for prints, etc. 
 
 Japan Varnish. — Pale amber or copal var- 
 nish. Used for japanning tin, papier mach6, 
 etc. 
 
 Lae Varnish. — 1. Pale seed-lac (or shellac), 
 8 oz. ; rectified spirit, 1 quart ; dissolve. 
 
 2. Substitute lac bleached with chlorine for 
 seed-lac. Both are very tough, hard and dur- 
 able, but quite inflexible. Wood naphtha may 
 be substituted for spirit. Used for pictures, 
 metal, wood or leather, and particularly for 
 toys. 
 
 Lac Varnish (Aqueous). — From pale shellac, 
 5 oz. ; borax, 1 oz.; water, 1 pint; digest at 
 nearly the boiling point until dissolved; then 
 strain. Equal to the more costly spirit varnish 
 for many purposes ; it is an excellent vehicle for 
 water colors, inks, etc. ; when dry it is waterproof. 
 
 Lae Varnish (Colored). — 1. Take of tumeric 
 (ground), 1 lb.; rectified spirit, 2 gal.; macer- 
 ate for a week, strain, with expression, and add 
 to the tincture, gamboge, 1 \ oz. ; pale shellac, 
 
 lb. ; gum sandrrach, 3^ lbs. ; when dissolved, 
 strain, and further add of good turpentine var- 
 nish, 1 quart. Gold-colored. 
 
 2. Seed-lac, 3 oz.; tumeric, 1 oz. ; dragon’s 
 blood, ijoz. ; rectified spirit, 1 pint; digest for a 
 week, frequently shaking, then decant the clear 
 portion. Deep gold-colored. 
 
 3. Spanish annotta, 3 lbs. ; dragon’s blood, 1 
 lb. ; gum sandarach, 3^ lbs. ; rectified spirit, 2 
 gals.; turpentine varnish, 1 quart; as before. 
 Bed-colored. 
 
 4. Gamboge, 1 oz. ; Cape aloes, 3 oz.; pale 
 shellac, 1 lb. ; rectified spirit, 2 gals. ; as before. 
 Pale brass-colored. 
 
 5. Seed-lac, dragon’s blood, annotta and 
 gamboge, of each \ lb. ; gum sandarach, 2 oz. ; 
 saffron, 1 oz. ; rectified spirit, 1 gal. Resembles 
 the last. 
 
 Lacquers are used upon polished metals and 
 wood, to impart to them the appearance of gold. 
 Articles in brass, tin plate and pewter, or which 
 are covered with tinfoil, are more especially so 
 treated. As lacquers are required of different 
 depths and shades of color, it is best to keep a 
 concentrated solution of each of the coloring 
 ingredients ready, so that it may be added, at 
 any time, to produce any desired tint. 
 
 Mastic Varnish. — Take of pale and picked 
 gum mastic, 5 lbs.; glass (pounded as small as 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 465 
 
 barley, and well washed and dried), 3 lbs.; 
 finest newly rectified oil of turpentine (luke- 
 warm), 2 gals.; put them into a clean 4-gal. tin 
 bottle or can, bung down securely, and keep 
 rolling it backwards and forwards pretty smartly 
 on a counter, or any other solid place, for at least 
 4 hours, when, if the gum is all dissolved, the 
 varnish may be decanted, strained through mus- 
 lin into another bottle, and allowed to settle; if 
 the solution is still incomplete, the agitation 
 must be continued for some time longer, or 
 the gentle warmth applied as well. Very fine. 
 
 Oalc Varnish . — 1. Clear pale resin, 3^ lbs.; 
 oil of turpentine, 1 gal. ; dissolve. 
 
 2. To the last add of Canada balsam, 1 pint. 
 Both are cheap and excellent common varnishes 
 for wood or metal. 
 
 Oil Varnish . — The finer qualities are noticed 
 under Amber, Body, Carriage, and Copal Var- 
 nish; the following produces the ordinary oil 
 varnish of the trade: Take of good clear resin, 
 
 3 lbs. ; drying oil, ^ gal.; melt, and thin with 
 oil of turpentine, 2 quarts. A good and dur- 
 able varnish for common work. 
 
 Spirit Varnish . — (Brown hard.) — a. From 
 gum sandarach, 3 lbs. ; pale seed-lac or shellac, 
 2 lbs.; rectified spirit (65 o. p. ), 2 gals.; dis- 
 solve, and add of turpentine varnish, 1 quart; 
 agitate well, strain (quickly) through gauze, 
 and in a month decant the clear portion from 
 the sediment. Very fine. 
 
 b. From seed-lac and yellow resin, of each 
 If lbs.; rectified spirit, 5 quarts; oil of tur- 
 pentine, l\ pint ; dissolve. 
 
 2. (White hard.) — From gum sandarach 
 (picked), 5 lbs.; camphor, 2 oz. ; washed and 
 dried coarsely pounded glass, 3 lbs. ; rectified 
 spirit (65 o. p. ), 7 quarts; proceed as in making 
 mastic varnish; when strained, add of pure 
 Canada balsam, 1 quart. Very pale, durable 
 and brilliant. 
 
 2. (Soft brilliant.) From sandarach, 6 oz.; 
 elemi (genuine), 4 oz.; anime, 1 oz.; camphor, 
 | oz.; rectified spirit, 1 quart; as before. 
 
 4. (Seented.) To the preceding add some 
 gum benzoin, balsam of Peru, balsam of Tolu, 
 oil of lavender, or essence of musk or amber- 
 gris. The first two can only be employed for 
 dark varnishes. 
 
 The above varnishes are chiefly applied to 
 articles of the toilet, as work-boxes, card-cases, 
 etc., but are also suitable to other articles, 
 whether of paper, wood, linen or metal, that 
 require a brilliant and quick-drying varnish. 
 They dry almost as soon as applied, and are 
 usually hard enough to polish in 24 hours. 
 They are, however, much less durable, and 
 more liable to crack, than oil varnishes. 
 
 Toy Varnish . — Similar to common spirit 
 varnish, but using carefully rectified wood 
 naphtha as the solvent. 
 
 Transfer Varnish . — From mastic (in tears) 
 and sandarach, of each 4 oz. ; rectified spirit, If 
 pints; dissolve, and add of pure Canada balsam, 
 f pint. Used for transferring and fixing engrav- 
 ings or lithographs on wood, and for gilding, 
 silvering, etc. 
 
 Wax Varnish. — 1. Take of white wax (pure), 
 1 lb. ; melt it with as gentle a heat as possible, 
 add of warm rectified spirit, specific gravity 
 .830 (60 o. p.), 1 pint; mix perfectly, and pour 
 the liquid out upon a cold porphyry slab ; next 
 grind it with a muller to a perfectly smooth 
 paste, adding more spirit as required ; put the 
 paste into a marble mortar, make an emul- 
 sion with water, 3J pints, gradually added, and 
 strain it through muslin. Used as a varnish 
 for paintings; when dry, a hot iron is passed 
 over it, or heat is otherwise evenly applied, so as 
 to fuse it, and render it transparent, after which, 
 when quite cold, it is polished with a clean 
 linen cloth. The most protective of all var- 
 nishes. 
 
 2. Wax (pure), 5 oz. ; oil of turpentine, 1 
 quart; dissolve. Used lor furniture. 
 
 VARNISHING. 
 
 To give the highest degree of luster to var- 
 nish after it is laid on, as well as to remove the 
 marks of the brush, it undergoes the operation 
 of polishing. This is performed by first rub- 
 bing it with very finely powdered pumice stone 
 and water, and afterwards with an oiled rag and 
 tripoli, until the required polish is produced. 
 The surface is, last of all, cleaned with soft 
 linen cloths, cleared of all greasiness with 
 powdered starch, and then rubbed bright with 
 the palm of the hand. 
 
 In varnishing great care must be taken that 
 the surface is free from grease or smoke; as, 
 unless this be the case, the best oil or turpentine 
 varnish in the world will not dry or harden. 
 Old articles are usually washed with soap and 
 water, by the painters, before being varnished, 
 to prevent any misadventure of the kind 
 alluded to. 
 
 VEGETABLES— To Keep. 
 
 Dig a shallow trench in an elevated spot 4 
 feet wide and 6 inches deep, and long enough 
 to hold all you want to put in it. Place 2 or 3 
 inches of oat-straw in the bottom of the trench. 
 Then put in your roots or apples, piling them 
 up 3 feet or so, and then cover with. 6 inches of 
 oat-straw. Then place upon the straw 15 inches 
 of earth to keep the frost out. We say 15 inches 
 because we mean it. 
 
46 6 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 VELVET— To Raise the Nap. 
 
 Place a dampened towel over the face of a 
 moderately hot flat-iron. Lay the piece of 
 velvet on this immediately, and while the steam 
 is passing through brush briskly in the direc- 
 tion that will raise the nap ; a nail-brush will 
 answer the purpose. I have found this method 
 the most effectual of various ones tried. 
 
 VOLATILE SALTS— For Pungents. 
 
 Liquor ammonia, fort, 1 pint; oil lavender 
 flowers, 1 dram; oil rosemary, fine, 1 dram; oil 
 bergamot, J dram; oil peppermint, 10 minims. 
 Mix thoroughly and fill pungents or keep in 
 well-stoppered bottle. Another formula is : 
 Sesqui-carbonate of ammonia, small pieces, 
 10 oz.; concentrated liquor ammonia, 5 oz. Put 
 the sesqui-carbonate in a wide-mouthed jar with 
 air-tight stopper, perfume the liquor ammonia 
 to suit, and pour over the carbonate, close 
 tightly the lid and place in a cool place, stir 
 with a stiff spatula every other day for a week, 
 and then keep it closed for 2 weeks, or until it 
 becomes hard, when it is ready for use. 
 
 WASHING. 
 
 The following is a French way of washing 
 clothes, and is very economical, and said to be 
 very effective: Two lbs. of soap is reduced with 
 a little water to pulp, which, having been 
 slightly warmed, is cooled in 10 gallons of 
 water, to which is added 1 teaspoonful of tur- 
 pentine oil, and 2 teaspoonfuls of ammonia; 
 then the mixture is agitated. The water is kept 
 at a temperature which can be borne by the 
 hand. In this solution the white clothes are 
 put and left there for 2 hours before washing 
 them with soap, taking care in the meantime to 
 cover the tub. The solution may be warmed 
 again and used once more, but it will be neces- 
 sary to add \ teaspoonful of ammonia. Once 
 washed with soap, the clothes are put in hot 
 water, and the blue is applied. This process, it 
 is obvious, saves much time, much labor and 
 fuel, while it gives to the clothes a whiteness 
 much superior to that obtained by any other 
 process, and the destructive use of the wash- 
 board is not necessary to clean the clothes from 
 the impurities which they contain. 
 
 WASHING FLUID. 
 
 1. Take J lb. of sal soda, \ lb. of borax, dis- 
 solved in 1 gallon of hot water; let it settle; 
 pour off in bottles. One gill of this mixture 
 with a pint of soft soap, or \ bar of soap dis- 
 solved in hot water, is enough for a washing. 
 
 2. Put 1 lb. of saltpeter into a gallon of 
 water, and keep it in a corked jug; 2 table- 
 spoonfuls for a pint of soap. Soak, wash and 
 boil as usual. This bleaches the clothes beauti- 
 fully without injuring the fabric. 
 
 3. An excellent washing fluid and one that 
 will not injure the finest fabric is made of 1 bar 
 of Russian soap cut up fine, 1 tablespoonful of 
 kerosene oil, J cupful of washing soda and 1 
 gallon of water. The night before washday put 
 your clothes to soak in warm water. In the 
 morning boil the fluid 20 minutes, add whatever 
 cold water is required for washing the clothes, 
 put in the clothes and boil J hour; they are 
 then ready to rinse and starch. 
 
 WATCHMAKER’S OIL. 
 
 Prepared by placing a clean strip or coil of 
 lead in a small white-glass bottle filled with 
 pure almond or olive oil, and exposing it to 
 the sun’s rays at a window for some time till a 
 curdy matter ceases to be deposited, and the oil 
 has become quite limpid and colorless. Used 
 for fine work; does not become thick by age. 
 WATER. 
 
 To Tell Pure Water . — The color, odor, taste 
 and purity of water can be ascertained as fol- 
 lows : Fill a large bottle made of colorless glass 
 with water; look through the water at some 
 black object. Pour out some of the water and 
 leave the bottle half full; cork the bottle and 
 place it for a few hours in a warm place; shake 
 up the water, remove the cork, and critically 
 smell the air contained in the bottle. If it has 
 any smell, particularly if the odor is repulsive, 
 the water should not be used for domestic pur- 
 poses. By heating the water an odor is evolved 
 that would not otherwise appear. Water fresh 
 from the well is usually tasteless, even if it con- 
 tains a large amount of putrescible organic 
 matter. All water for domestic purposes 
 should be perfectly tasteless, and remain so 
 even after it has been warmed, since warming 
 often develops a taste in water which is tasteless 
 when cold. 
 
 To Purify Water . — Cistern water often be- 
 comes foul on account of a large amount of 
 organic matter derived from the roof of the 
 house. This matter undergoes rapid decay and 
 multiplication when the temperature is warm. 
 There are two ways to correct the evil; one is 
 by filtering, which, unless done on some im- 
 proved plan, is not perfect, and the second by 
 the addition of hypermanganate of potassa, used 
 in the proportion of about an ounce to each 50 
 gallons of water. A chemical change takes 
 place, and the organic matter is reduced, and 
 the whole mass precipitated as a harmless sedi- 
 ment. The chemical reaction is marked by a 
 purple coloring, and this color indicates the 
 presence of organic matter. The hypermanganate 
 should be added until this color disappears. This 
 preparation of potash may be obtained at any 
 drug store. As an aid to keeping water pure, 
 frequent agitation is commended. 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 467 
 
 Another Method . — A little dissolved alum is 
 effective in clearing muddy water. If thrown 
 into a tub of soap-suds, the soap, curdled, and 
 accompanied by the muddy particles, sinks to 
 the bottom, leaving the water clear and pure. 
 In times of scarcity of water this may be used 
 a second time for washing clothes. 
 
 A few minnow fishes put into a well is one of 
 the best means of keeping the water pure, so 
 far as worms and insects are concerned. 
 
 To Test Water for Boilers. — Boiler-users 
 who desire simple tests for the water they are 
 using will find the following compilation of 
 tests both useful and valuable: 
 
 Test for Hard or Soft Water. — Dissolve a small 
 piece of good soap in alcohol. Let a few drops 
 of the solution fall into a glass of the water. If 
 it turns milky, it is hard water; if it remains 
 clear, it is soft water. 
 
 Test for Earthy Matters or Alkali. — Take 
 litmus-paper dipped in vinegar, and if on im- 
 mersion the paper returns to its true shade, the 
 water does not contain earthy matter or alkali. 
 If a few drops of syrup be added to a water 
 containing an earthy matter, it will turn green. 
 
 Test for Carbonic Acid. — Take equal parts of 
 water and clear lime water. If combined or 
 free carbonic acid is present, a precipitate is 
 seen, to which if a few drops of muriatic acid 
 be added, effervescence commences. 
 
 Test for Magnesia. — Boil the water to twen- 
 tieth part of its weight, and then drop a few 
 grains of neutral carbonate of ammonia into a 
 glass of it and a few drops of phosphate of 
 soda. If magnesia is present, it will fall to the 
 bottom. 
 
 Test for Iron. — Boil a little nut-gall and add 
 to the water. If it turns gray or slate-black, 
 iron is present. 2. Dissolve a little prussiate 
 of potash, and, if iron is present, it will turn 
 blue. 
 
 Test for Lime. — Into a glass of water put 2 
 drops of oxalic acid, and blow upon it. If it 
 gets milky, lime is present. 
 
 Test for Acid. — Take a piece of litmus-paper. 
 If it turns red, there must be acid. If it pre- 
 cipitates on adding lime water, it is carbonic 
 acid. If a blue sugar paper is turned red, it is 
 a mineral acid. 
 
 Test for Copper. — If present, it will turn 
 bright polished steel a copper color. 2. A few 
 drops of ammonia will turn it blue, if copper 
 is present. 
 
 Test for Lead. — Take sulphureted gas and 
 water in equal quantity to be tested. If it con* 
 tains lead, it will turn a blackish brown. Again : 
 The same result will take place if sulphate of 
 ammonia be used. 
 
 Test for Sulphur. — In a bottle of water add a 
 little quicksilver, cork it for 6 hours, and if it 
 
 looks dark on the top, and on shaking looks 
 blackish, it proves the presence of sulphur. 
 
 WATER-PIPE — To Thaw. 
 
 Water-pipes usually freeze up where exposed, 
 for inside the walls, where they cannot be 
 reached, they are or should be packed to pre- 
 vent freezing. To thaw out a frozen pipe, bundle 
 a newspaper into a torch, light it, and pass it 
 along the pipe slowly. The ice will yield to this 
 much quicker than to hot water or wrappings of 
 hot cloths, as is the common practice. 
 
 WATER-COLORS — To Use. 
 
 Always use clean water, a clean palette and 
 brushes, and clean your brushes before putting 
 them away. 
 
 The paper should be stretched before com- 
 mencing to color your drawing. This is best 
 done by soaking it in clean water for at least 
 one hour. Then take off the superfluous water 
 with a clean towel, used as blotting paper. 
 Afterwards paste the paper down to your 
 drawing-board by applying the paste, which 
 should be strong, to a margin of your paper 
 about one inch (for small and medium sizes) 
 larger all round than the size of your subject. 
 This allows you to cut your drawing out when 
 completed. 
 
 Before beginning to color, allow the paste 
 and damped paper to become quite dry; after 
 which it will not wrinkle up when washes are 
 applied. 
 
 In coloring large surfaces, incline your draw- 
 ing and color downwards from left to right, and 
 damp your paper beforehand. 
 
 Always allow one shade of color to dry before 
 applying another over it. 
 
 Some useful tints, and mixed tints for skies 
 are: Ultramarine; or ultramarine and Prussian 
 blue. Clouds, ultramarine and light red. Dark 
 clouds, Prussian bine, ivory black, carmine and 
 light red. Evening effects, gamboge and ver- 
 milion and carmine. Eor sea water, Prussian 
 blue or indigo, gamboge and light red. Run- 
 ning water, ivory black, Prussian blue and Van- 
 dyke brown; or indigo and light red and ultra- 
 marine. 
 
 Distant hills, or mountains, with verdure, 
 ultramarine and light red, or Prussian blue, 
 gamboge and yellow ochre. Hills or rocks 
 without verdure, yellow ochre and light red. 
 
 For trees, in sunlight, gamboge, burnt sienna, 
 and Prussian blue, or sepia and gamboge. For 
 trees in shadow, Prussian blue, ivory black, 
 Vandyke brown and burnt sienna, or indigo 
 and sepia. 
 
 Gray for walls, rocks, and buildings — Prus- 
 sian blue and ivory black, with sepia and lake 
 or burnt sienna. Foregrounds, stones, walls, 
 etc., yellow ochre, with gray as above. General 
 
468 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 rule for shadows: Brown and red should be 
 
 prominent in foregrounds, and blues and grays 
 m distances. 
 
 Warm colors should be laid over cold colors. 
 Orange is the warmest color in nature. 
 
 In mixing all colors the proportion of each 
 must be arranged according to the effect to be 
 produced — a mixture of two colors producing 
 many shades as one or the other color predom- 
 inates. 
 
 WAX. 
 
 For Canning Fruits . — Besin, 1 lb.; lard, 
 tallow and beeswax, each 1 oz. Melt and stir 
 well together. 
 
 Wax for Grafting . — For cool weather, take 
 resin, 4 lbs. ; beeswax, 1 lb. ; linseed oil, 1 lb. 
 Melt all together and pour into cold water, and 
 as soon as it is sufficiently cool to be handled, 
 grease the hands a little and begin to work it 
 by pulling out, doubling over, and pulling out 
 again, etc. The more it is worked, the easier 
 it will spread and the nicer it will be. For 
 warm weather, add 1 lb. more of resin to the 
 wax mixture above, and work otherwise the 
 same. 
 
 To Take Out Wax . — Hold a very hot iron 
 near, but not on, the spot till the wax melts; 
 then scrape it off. Lay a clean blotting-paper 
 over the place, and press it with a cooler iron 
 till the wax has disappeared. 
 
 WELDING BY ELECTRICITY. 
 
 This process consists simply of passing 
 through the metals to be welded a current of 
 electricity of great power. The ends are forced 
 together tightly before the current is passed, 
 and the resistance to the passage of the electri- 
 city from one metal to the other creates heat 
 sufficient to fuse it at the point of contact while 
 the pressure makes the joint. The inventor of 
 this process is Professor Thomson, of Lynn, 
 Mass. Hitherto the process of welding has 
 been successfully applied only to soft iron, steel 
 and a few other metals. But by the new method, 
 not only have cast-iron, brass, gun metal, bronze, 
 German silver, zinc, tin, lead and many other 
 metals been welded like to like, but it has been 
 found in many cases very easy to unite unlike 
 metals. 
 
 WELL— To Dig. 
 
 Dig down to a depth of 5 or 6 feet a hole 4 
 feet in diameter; brick it up, using water-lime 
 mortar. Below this, dig your well in diameter 
 a little less than the bricked top, and, as you 
 go down, plaster the dirt or sand on the sides 
 with water-lime mortar. A well dug and plas- 
 tered in this way costs one-half the price of an 
 ordinary well of the same depth and diameter, 
 and is proof against all kinds of vermin, nor 
 
 can any dirt wash down from the sides. There 
 is no need of cleaning such a well, as there is 
 no accumulation of filth in it. The bricking at 
 the top is done to avoid injury from frost, as 
 the plaster peels off where the ground behind it 
 has frozen. 
 
 To Increase the Flow of Wells . — There is a 
 simple way of increasing the flow of wells, de- 
 vised some years ago by M. Donet, of Lyons, 
 France. Ordinarily the mouths of wells are 
 left open; hence, all along the water, from well 
 to original source, there is an equilibrium of air 
 pressure. M. Donet’s plan is simply to close 
 the well and pump out some of the air. This 
 creates an excess of pressure to drive water into 
 the well. The supply is thus increased tempo- 
 rarily, and at the same time the underground 
 channels through which the water passes are 
 enlarged by the stronger stream, and so the 
 supply also becomes permanently augmented. 
 
 WELLS OR CHIMNEYS-To Examine. 
 
 To examine the bottom of a well, hold a 
 mirror so as to reflect the sun’s rays in the 
 water in such a way that anything floating on 
 the surface can b9 plainly seen. The smallest 
 object on the bottom can also be distinguished 
 if the contents of the well are not turbid. 
 Objects dropped in wells 60 feet deep, and that 
 contained 20 feet of water, have been found in 
 this way. If the objects are very small, or you 
 wish to make a minute examination of the 
 bottom, you may use an opera glass. When 
 the top of the well is not exposed to sunlight, 
 you can place a mirror outside, even at some 
 distance, so as to reflect the light over the top 
 of the well, where a second mirror may be 
 so placed as to reflect it downward. The above 
 method is much better than using any artificial 
 light, as the latter is weak compared with sun- 
 light, and its glare prevents distinct vision. 
 Employing two mirrors, one outside to reflect 
 the solar rays into a room, and a smaller one in 
 its path to reflect the rays in a dark cavity, is 
 used by physicians for examining the cavities 
 of the body. If you wish to examine a chim- 
 ney, hold a piece of looking-glass at an angle 
 of 45° in the hole in the chimney in which the 
 stove-pipe is to go, or in the open fire-place. 
 If you can see the sky, you can also see the 
 whole interior of the chimney, and if there is 
 any obstruction in the way it also will be 
 visible. 
 
 WHEAT— To Prevent Rust in. 
 
 Several hours before sowing prepare a steep 
 of 3 measures of powdered quicklime and 10 
 measures of cattle urine. Pour 2 quarts upon 
 a peck of wheat, stirring until every kernel is 
 white with it. By using this all kinds of rust 
 will be avoided. 
 
USEFUL RECIPES AND TRADE SECRETS 
 
 469 
 
 WHETSTONES. 
 
 Good sweet or olive oil is commonly used 
 upon whetstones. In testing a stone, try water 
 first ; if it glazes, oil is required, and almost all 
 stones, unless oiled, become glazed or burnished 
 on the surface, so that they no longer abrade 
 the metal. Most stones, after being oiled, give 
 a finer edge than they do in a dry or merely 
 wet state. The pores of the stone become in a 
 measure filled up, and while the action is ren- 
 dered continuous, its character is altered. A 
 dry stone is very apt to give a wire edge to a 
 tool, and, although this sometimes happens 
 when oil is used, yet it does not occur nearly so 
 often. Some stones, however, work better with 
 water than with oil. Therefore the test should 
 be made before the oil is used. If it cuts without 
 glazing, oil need not be applied. Kerosene oil 
 keeps the whetstone in better condition than 
 any other liquid, and assists in the operation of 
 sharpening. In fact, it is superior to any other 
 liquid for the purpose. 
 
 WHITEWASHING. 
 
 When the spring comes there is always white- 
 washing, and often calcimining, to be done. In 
 the city, where one can send for a professional 
 worker, and put the whole business in his hands 
 at a low price, the matter is easily attended to, 
 but in the country districts this must be attended 
 to by the housewife herself, or be done by the 
 few unskillful hands in her employ, whose work 
 will require her superintendence. The first 
 thing to be done is to inspect the walls, and see 
 if they will bear another coat over the one which 
 has already been put on. If the wall has been 
 whitewashed, and has begun to chip off, it must 
 be scraped before another coat is put on, and 
 this is quite a serious undertaking. It means 
 the removal of the old coats that have been put 
 on the wall. Ther9 are scrapers that come 
 especially for this purpose. It is better to 
 remove everything, furniture and all, out of the 
 room to be scraped, as the fine dust of the old 
 lime penetrates through everything. After the 
 room has been thoroughly scraped the new 
 whitewash can be applied, though it is best to 
 fill in or mend any holes in the wall with plaster 
 of Paris, wet with paste or water. It seems to 
 us that the very best and sweetest whitewash is 
 made by mixing ordinary slack lime in water, 
 adding simply salt enough to make it cling to 
 the wall and bluing enough to give it a pearl- 
 white tint. Ordinary laundry bluing will not 
 do for this purpose. What is known as Mason's 
 bluing is the best to use. 
 
 It is an easy matter to apply whitewash, and 
 a good whitewash brush does not cost over 75 
 cents. It may be found in any country store. 
 A calciminer’s brush is a more expensive article, 
 
 and a satisfactory one may cost as much as $2. 
 A calcimine wall which is to be recalcimined 
 should be washed. It is impossible to apply 
 calcimine to a wall that has been whitewashed. 
 It would look streaked and queer. An ordinary 
 rule for preparing calcimine calls for 10 lbs. of 
 zinc- white, mixed to a thick cream with warm 
 water, \ lb. of dissolved glue, all stirred together. 
 The Calcimine must be applied while it is warm, 
 adding a little hot water when it is too thick to 
 spread easily. Old-fashioned calciminers always 
 spread their calcimine on as painters usually 
 spread their oil paint — evenly in one direction, 
 row after row — and this is probably the easiest 
 way for one who is not an exj>ert. 
 
 It may be just as well for a beginner to use 
 common whitening, which is less expensive than 
 zinc- white, and which is applied in exactly the 
 same way. For side walls 1 lb. of glue, instead 
 of J lb., should be used. This is necessary to 
 prevent the whitening rubbing off on the hands 
 and clothes when they are brought in contact 
 with it. The extra amount of glue will prevent 
 all trouble for a year or two, but as there is 
 nothing that will prevent old calcimine from 
 rubbing off it is always best to paper or paint 
 the sides of a room. Where calcimine is applied 
 to a fresh plastered wall it should be sized with 
 glue, and a calcimined wall which is to be 
 papered should be treated the same way. 
 
 A Good Whitewash . — Half a bushel of lime, 
 slaked, boiling water; cover over to prevent 
 evaporation; strain the liquor, add 1 peck of 
 salt previously dissolved in warm water, 3 lbs. 
 of boiled rice in paste form, 8 oz. of Spanish 
 white, 1 lb. of glue, 5 gals, water. Heat before 
 using. 
 
 Whitewash Said not to Rub or Wear off . — 
 Make the whitewash in the ordinary manner, 
 then place it over a fire and bring it to a boil; 
 then stir into each gallon a tablespoonful of 
 powdered alum, j- pint of good flour paste, and 
 ^ lb. of glue dissolved in water, while boiling. 
 
 WINDOWS — To Wash. 
 
 Never wash windows when the sun is shining 
 upon them; otherwise they will be cloudy and 
 streaky from drying before they are well pol- 
 ished off; and never wash the outside of the 
 window first if you wish to save trouble. Dust 
 the glass and sash and wash the window inside, 
 using a little ammonia in the water, wipe with a 
 cloth free from lint and polish off with soft 
 paper. For the corners a small brush or pointed 
 stick covered with one end of the cloth is useful. 
 When you come to the glass outside the defects 
 remaining will be more closely seen. Wipe the 
 pane as soon as possible after washing and 
 rinsing, and polish with either chamois or soft 
 paper. In rinsing one may dash the water on 
 
470 
 
 USEFUL RECIPES AND TRADE SECRETS 
 
 the outside or use a large sponge. It is prefer- 
 able to a cloth. 
 
 What to do when the Windows Stick . — 
 When window frames have been newly painted 
 they should not be shut down tight, as they are 
 liable to stick, and panes of glass are often 
 fractured in endeavoring to open them. A lit- 
 tle bit of wood inserted between the frame and 
 the sill leaves an aperture to dry the paint and 
 can be removed in the course of a day or two. 
 If, however, they should still prove obstinate, a 
 piece of common soap rubbed smartly on the 
 frame will generally ease them. 
 
 WOOD. 
 
 Shrinkage of Wood. — People generally have 
 but little idea how greatly timber supposed to 
 be seasoned will shrink. Some kinds of wood 
 will shrink every time the surface is dressed off. 
 Boards and planks that have been kept under 
 shelter for years, when dressed out and em- 
 ployed as casing, or for making doors, will 
 often shrink enough to form unsightly cracks 
 at every joint. Lumber that has been sawed 
 for several years even, should never be worked 
 up into elegant articles before it has been kiln- 
 dried or exposed, for at least two weeks, to the 
 scorching sunshine and drying winds. 
 
 To Season and Prevent Warping. — Strip 
 off the bark and bury the wood 1 foot deep in 
 the spring, leaving in the ground for 6 months, 
 and it will be thoroughly seasoned. The sapa- 
 dillo or mountain mahogany, in the Sierra 
 Nevada, can be seasoned in no other way, it be- 
 ing one of the hardest and most brittle kinds of 
 wood known. 
 
 To Prevent Wood from Cracking. — It is 
 often desirable to keep small wooden articles, 
 such as taps and faucets, from cracking by ex- 
 posure to alternations of temperature and other 
 causes. This is the best prevented, says the 
 Artisan, by putting the articles in melted 
 paraffine and heating them at a temperature of 
 212° Fahr., until bubbles of air cease to escape 
 from the wood. The whole is then allowed to 
 cool to about 120° Fahr., when the articles are 
 taken from the bath and cleaned from the ad- 
 hering paraffine by rubbing with a dry, coarse 
 piece of cloth. 
 
 Preparing Wood for Heat. — It is said that 
 woodwork that is to be exposed to fire may be 
 made almost incombustible by soaking in water 
 in which a small quantity of alum and sulphate 
 of copper have been dissolved. Six ounces of 
 each is enough for a barrel of water. 
 
 How Wood is Preserved. — The great ob- 
 stacle, hitherto, to the introduction on a large 
 scale of any process for the preservation of 
 wood has been the low price of lumber, which 
 
 has apparently made it cheaper to renew wooden 
 structures than to build them of treated lumber. 
 Whether this is real economy is now being ques- 
 tioned, and experience is showing that the 
 treated lumber is the cheaper in the long run. 
 In the most approved method of rendering lum- 
 ber water- and weather-proof, it is carefully 
 measured and its cubic contents computed, after 
 which it is placed in a creosoting cylinder. The 
 doors of the cylinder are hermetically closed, 
 and the timber is subjected to the influence of 
 steam admitted directly to the cylinder, and of 
 super-heated steam passed through pipes placed 
 for that purpose in the cylinder. During the 
 steaming process, the pores of the timber are 
 opened, the fibers softened, the moisture and 
 sap are evaporated, and the albumen is coagu- 
 lated. The duration of the process depends 
 upon the seasoning of the timber and the 
 amount of oil to be injected; it is generally 
 from 10 to 12 hours. When the steam is cut 
 off, the vacuum pump is started, and the evap- 
 orated moisture and sap are withdrawn and dis- 
 charged in condensed form. This takes about 
 6 hours, during which a vacuum of from 20 to 
 25 inches is produced in the cylinder. The next 
 step in the process is the introduction of oil 
 heated up to about 170 degrees into the cylin- 
 der. The quantity of oil that can be absorbed 
 by each piece of timber is accurately computed 
 beforehand, and part of it is drawn into the 
 cylinder by vacuum, and the rest is pumped in 
 with a pressure pump.' The cylinders are 
 tested to a pressure of 225 lbs. per square inch, 
 and it generally requires from 150 to 160 lbs. 
 of pressure to force 16 lbs. of oil into a cubic 
 foot of the timber. The oil, being thoroughly 
 heated, is readily absorbed by the open pores 
 from which the sap and moisture have been 
 withdrawn. While it penetrates to the heart of 
 the wood, its heavy and tarry part will remain 
 near the outside and form an air-tight coat 
 around each piece. As soon as the charge is 
 taken out of the cylinder, the change in tem- 
 perature will cause the wood to contract, and 
 the outer fibers on the sides of the stick will 
 close themselves altogether and retain whatever 
 oil has been absorbed. As the pine oil, for- 
 merly used, did not effectually protect timber 
 from the ravages of the teredo and other marine 
 borers, it is now mixed with “ dead ” oil. Dead 
 oil is composed of naphthaline and carbolic acid, 
 and pine oil is made by combining paraffine, 
 creosote and wood acids. 
 
 Preservative Preparation for Wood. — Melt 
 together in an iron pot 40 parts chalk, 50 parts 
 resin, 4 parts linseed oil; to this add 1 part 
 native oxide of copper, and afterward 1 part 
 sulphuric acid. Apply with a brush, and when 
 dry, this varnish will be as hard as stone. 
 
USEFUL RECIPES AND TRADE SE&ft£T3 
 
 m 
 
 To Dye Wood . — Light woods may be dyed 
 by immersion. To make a crimson dye, boil 1 
 lb. of ground Brazil wood in 3 quarts of water; 
 to this add ^ oz. of cochineal, and boil ^ hour; 
 the wood should previously be washed with \ oz. 
 of saffron to 1 quart of water. This dye is 
 used for pear-wood or sycamore. For purple 
 satin finish, soak 1 lb. of logwood chips in 3 
 quarts of water, and boil well 1 hour; add 
 pearl-ash, 4 oz., powdered indigo, 2 oz. To 
 produce black, use copperas and nut galls, or 2 
 coats of black japan, afterwards varnish or 
 polish, or use lampblack before laying on the 
 japan. To produce a blue stain, put 1 lb. of 
 oil of vitriol in a glass bottle, with 4 oz. of 
 indigo; lay on the same as black. A fine green 
 is produced by using 3 pints of the strongest 
 vinegar, 4 oz. of best powdered verdigris 
 (poison), J oz. of sap-green, and Joz. of indigo. 
 To stain wood a bright yellow, use aloe; var- 
 nish or polish the whole. See also Staining. 
 
 WOOL. 
 
 To Wash Woolen Goods . — If the material is 
 much soiled, a thorough brushing is the first 
 step in the cleaning process. Some materials 
 and shades will stand washing. Bran water is 
 good for this purpose and can be prepared by 
 putting the bran in a bag and boiling in clear 
 water for 1 hour. After this it should be strained 
 and the goods washed through it without any 
 soap, then rinsed through clear water and hung 
 up to partly dry without wringing, as such 
 creases cannot be pressed out. A suds made of 
 white casfcile soap and tepid water is well 
 adapted to washing fabrics of delicate tints, no 
 soap being used upon the goods, and carefully 
 rinsing after the washing. To wash black 
 material nothing is better than soap bark. 
 Four ounces of the bark, which can be pur- 
 chased at any druggist’s, should be soaked in a 
 pail (Jf water over night. Strain it the next 
 morning, and use the same as for ordinary 
 washing, omitting the soap. It restores the 
 color, and makes the goods look almost like 
 new. It is also well to have some kept on hand 
 in a bottle, and it is very useful in removing 
 spots that so frequently appear upon the dif- 
 ferent garments. 
 
 WORCESTERSHIRE SAUCE. 
 
 Cider vinegar, 1 pint; sherry wine, % pint; 
 allspice (ground), 1 dram; cloves (powdered), 
 \ dram; black pepper (powdered), J dram; 
 ginger (powdered), ^dram; cayenne, \ dram; 
 mustard (powdered), 1 oz. ; salt, 1 oz. ; shallots, 
 1 oz. ; sugar, 4 oz. ; tamarinds, 2 oz. ; curry 
 powder, ^ oz. Mix all the ingredients together, 
 simmer over a slow fire for an hour, then add a 
 little caramel to darken the color, if desired. 
 
 YEAST— Potato. 
 
 Pare, boil and mash six potatoes ; mix with 
 them 6 tablespoonfuls of flour; pour on this a 
 quart, boiling, of the water in which the 
 potatoes have been cooked, and add \ teacupful 
 of sugar and a teaspoonful of salt. When cool, 
 mix in a teacupful of home-made yeast or half 
 as much brewer’s yeast. 
 
 Patent Yeast . — Boil for J hour 2 oz. of best 
 hops in 1 gallon of water; strain and cool till 
 lukewarm ; then add J lb. of sugar and a small 
 handful of salt : beat up a pound of flour with 
 some of the liquor, and mix all well together. 
 Let the mixture stand 2 days, and then add 
 3 lbs. of potatoes, boiled and mashed ; let stand 
 again another day, stirring often. Then strain 
 and bottle. This yeast will keep in a cool place 
 2 months. 
 
 inn 
 
 Standard Time. 
 
 What is known as the “ new standard time ” 
 was adopted by agreement by all the principal 
 railroads of the United Stated at 12 o’clock, 
 noon, on Nov. 18, 1883. The system divides 
 the continent into five longitudinal belts, and 
 fixes a meridian of time for each belt. These 
 meridians are fifteen degrees of longitude, cor- 
 responding to one hour of time, apart. Eastern 
 Maine, New Brunswick and Nova Scotia use 
 the 60th meridian; the Canadas, New England, 
 the Middle States, Virginia and the Carolinas 
 use the 75th meridian, which is that of Phila- 
 delphia; the States of the Mississippi Valley, 
 Alabama, Georgia and Florida, and westward, 
 including Texas, Kansas, and the larger part of 
 Nebraska and Dakota, use the 90th meridian, 
 which is that of New Orleans. The Territories 
 to the western border of Arizona and Montana 
 go by the time of the 105th meridian, which is 
 that of Denver; and the Pacific States employ 
 the 120th meridian. The time divisions are 
 known as intercolonial time, eastern time, central 
 time, mountain time and Pacific time. A 
 traveler passing from one time belt to another 
 will find his watch an hour too fast or too slow, 
 according to the direction in which he is going. 
 All points in any time division using the time 
 of the meridian must set their time-pieces faster 
 or slower than the time indicated by the sun, 
 according as their position is east or west of 
 the line. This change of system reduced the 
 time standards used by the railroads from fifty- 
 three to five, a great convenience to the rail- 
 roads and the traveling public. The sugges- 
 tion leading to the adoption of this new system 
 originated with Professor Abbe, of the Signal 
 Bureau at Washington. 
 
Etiquette . . . 
 
 THE RUIsES OF 
 
 Never betray a confidence. 
 
 Do not give a present in hopes of a return. 
 
 Do not fail to return a friend’s call in due 
 time. 
 
 A compliment that is palpably insincere is no 
 compliment at all. 
 
 Avoid awkwardness of attitude as well as 
 awkwardness of speech. 
 
 Never question a child or a servant about the 
 private affairs of others. 
 
 Gentlemen precede a lady in going up stairs, 
 but follow in going down. 
 
 The man or woman who engrosses conversa- 
 tion is unpardonably selfish. 
 
 All irritability and gloom must be thrown off 
 when one enters society. 
 
 Never fail to extend every kindly courtesy to 
 an elderly person or an invalid. 
 
 When offered a seat in the street car, accept 
 the same with audible thanks. 
 
 Never look at the superscription on a letter 
 that you may be requested to mail. 
 
 Do not be quick to answer questions, in gen- 
 eral company, that are put to others. 
 
 In walking with a lady through a crowd, pre- 
 cede her, in order to clear the way. 
 
 Never indicate an object by pointing at it. 
 Move the head or wave the whole hand. 
 
 In walking on a public promenade, if you 
 meet the same frieuds and acquaintances a 
 number of times, it is only necessary to salute 
 them once in passing. 
 
 When entrusted with a commission, do not 
 fail to perform it. It is rude to “ forget.” 
 
 Avoid all exhibitions of excitement, anger or 
 impatience when an accident happens. 
 
 On entering a room filled with people, do not 
 fail to bow slightly to the general company. 
 
 It is rude to examine the cards in a card 
 basket unless you have an invitation to that 
 effect. 
 
 Avoid any familiarity with a new acquaint- 
 ance. You never know when you may give 
 offense. 
 
 If you accept favors and hospitalities, do not 
 .fail to return the same when the opportunity 
 offers. 
 
 In conversation the face must be pleasant, 
 wearing something that almost approaches to a 
 smile. 
 
 Never allude to a present which you have 
 given ; do not even appear to see it if you are 
 where it is. 
 
 Never fail to answer an invitation, either 
 personally or by letter, within a week after its 
 receipt. 
 
 GOOD SOCIETY 
 
 No man or woman is well bred who is con- 
 tinually lolling, gesticulating or fidgeting in 
 company. 
 
 When writing to ask a favor or to obtain 
 information, do not fail to inclose postage 
 stamp for reply. 
 
 If you cannot avoid passing between two 
 persons who are talking, never fail to apologize 
 for doing so. 
 
 You should not lend an article that you have 
 borrowed without first obtaining permission 
 from the owner. 
 
 Never play practical jokes. The results are 
 frequently so serious as to entail life-long regret 
 on the joker. 
 
 Never ridicule the lame, the halt or the blind. 
 You never know when misfortune may be your 
 own lot. 
 
 Do not appear to notice any defect, scar or 
 peculiarity of any one. It is the height of 
 rudeness to speak of them. 
 
 Remember, when you are prone to give in 
 charity to the sick or tho needy, that “ he who 
 gives quickly gives double.” 
 
 Never speak of absent persons by their Chris- 
 tian names or their surnames; always refer to 
 them as Mr. or Mrs. . 
 
 Always tell the truth. Veracity is the very 
 foundation of character. Without it a man is a 
 useless and unstable structure. 
 
 It is very awkward for one lady to rise and 
 give another lady a seat in a street car, unless 
 the lady standing be very old, or evidently ill 
 and weak. 
 
 When an apology is offered, accept it, and do 
 so with a good grace, not in a manner that 
 implies you do not intend changing your 
 opinion of the offense. 
 
 In conversing with a person, do not repeat 
 the name frequently, as it implies one of two 
 extremes, that of familiarity or haughtiness. 
 
 A good bit of advice is the saying, “ Think 
 twice before you speak once,” as thus only can 
 you learn to always speak to the point. 
 
 Never enter a room noisily. Never enter the 
 private bed-room of a friend without knocking. 
 Never fail to close the door after you, and do 
 not slam it. 
 
 Never seal a letter that is to be given to a 
 friend for delivery. It looks as though you 
 doubted his or her honor in refraining from 
 examining the contents. 
 
 Never correct any slight inaccuracy in state- 
 ment or fact. It is better to let it pass than to 
 subject another to the mortification of being 
 corrected in company. 
 
ETIQUETTE 
 
 473 
 
 Always adopt a pleasant mode of address. 
 Whether you are speaking to inferiors or to 
 your equals, it will alike give them a kindly 
 and happy impression of you. 
 
 Do not quickly follow up a present by a 
 return. It looks too much like payment. 
 Never, however, fail to make an immediate 
 acknowledgment of the receipt of a gift. 
 
 Never presume to attract the attention of an 
 acquaintance by a touch, unless you are 
 extremely intimate. Recognition by a simple 
 nod or spoken word is all that can be allowed. 
 
 The most contemptible meanness in the world 
 is that of opening a private letter addressed to 
 another. No one with the slightest self-respect 
 would be guilty of such an act. 
 
 Long hair and a scrawling signature do not 
 constitute a genius. Be careful, then, how you 
 draw upon yourself the ridicule of being a 
 shallow pretender by adopting either or both. 
 
 Sneezing, coughing and clearing the throat 
 must be done quietly when it cannot possibly 
 be avoided; but sniffing and expectorating 
 must never be indulged in in decent society. 
 
 Do not make promises that you have no 
 intention of fulfilling. A person who is ever 
 ready with promises, which he fails to execute, 
 is soon kuown as a very unreliable party. 
 
 It is extremely rude to look over the shoulder 
 of one who is reading or writing. It is also 
 rude to persist in reading aloud passages from 
 your own book or paper to one who is also 
 reading. 
 
 Temper has much more to do with good 
 breeding than is generally supposed. The 
 French are allowed to be the most polite people 
 in the world when they are really only the most 
 amiable. 
 
 Neither a gentleman nor a lady will boast of 
 the conquests he or she has made. Such a 
 course would have the effect of exciting the 
 most profound contempt for the boasters in the 
 breasts of all who heard them. 
 
 Punctuality is a most admirable quality. The 
 man or woman, who possesses it is a blessing to 
 his or her friends. The one who lacks it is 
 wanting in one of the first requisites of good- 
 breeding. 
 
 The young of both sexes would find it an 
 inestimable advantage through life to cultivate 
 from the outset a clear intonation, a well-chosen 
 phraseology, a logical habit of thought, and a 
 correct accent. 
 
 A rich person should be careful how he gives 
 to the poor, lest he hurt their pride, while a 
 poor person can only give to those of greater 
 wealth something which has cost only affection, 
 time or talent. 
 
 We should not neglect very young people in 
 our homes. If we wish our children to have 
 
 polished manners, and to express themselves 
 well, we must lead them to enter into the con- 
 versation that is going on. 
 
 When walking with a lady, it is etiquette to 
 give her the wall, but if she have your arm it is 
 quite unnecessary to be changing at every 
 corner you come to. After one or two changes 
 the habit becomes ridiculous. 
 
 The art of giving and receiving presents is 
 not always an intuition. A generous person 
 may unwittingly wound where he intends to 
 please, while a really grateful person may, by 
 want of tact, appear to deprecate the liberality 
 of his friends. 
 
 If a person of greater age than yourself desire 
 you to step into a carriage or through a door 
 first, it is more polite to bow and obey than to 
 decline. Compliance with and deference to the 
 wishes of others is always the finest breeding. 
 
 If you present a book to a friend, do not 
 write your name in it unless it be requested. By 
 doing so you are taking for granted that your 
 present will be accepted, and also that a speci- 
 men of your penmanship will give additional 
 value to the gift. 
 
 Learn to make small sacrifices with a good 
 grace; to accept small disappointments in a 
 patient spirit. A little more of self-control, a 
 little more allowance for the weaknesses of 
 others, will oftentimes change the entire spirit 
 of a household. 
 
 A well-educated person proclaims himself by 
 his simple and terse language. Good and clear 
 Saxon is much to be preferred to high-sounding 
 phrases and long words; it is only the half 
 educated who mistake verbosity for elegance. 
 
 In entering an exhibition or public room 
 where ladies are present, gentlemen should 
 always lift their hats. In France a gentleman 
 lifts his hat on entering a public omnibus, but 
 that is not necessary according to the American 
 code of etiquette. 
 
 Married people are sometimes guilty of the 
 vulgar habit of speaking of each other by the 
 initial letter of their first name, or the wife of 
 her husband as “ Jones,” omitting the “Mr.” 
 This denotes very ill breeding, and should be 
 strenuously avoided. 
 
 We are not to be polite merely because we 
 wish to please, but because we wish to consider 
 the feelings and spare the time of others — 
 because we wish to carry into daily practice the 
 spirit of the precept, “ Do unto others as you 
 would have others do unto you.” 
 
 To yawn in the presence of others, to put 
 your feet on a chair, to stand with your back to 
 the fire, to take the most comfortable seat in the 
 room, to do anything in fact that displays 
 selfishness and a lack of respect for those about 
 you, is unequivocally vulgar and ill-bred. 
 
474 
 
 ETIQUETTE 
 
 Never employ u extravagance in conversa- 
 tion.” Always employ the word that will ex- 
 press your precise meaning and no more. It is 
 absurd to say it is “ immensely jolly,” or “ dis- 
 gustingly mean.” Such expressions show 
 neither wit nor wisdom, but merest flippancy. 
 
 It is a duty to always look pleased. It is 
 likewise a duty to appear interested in a story 
 that you may have heard a dozen times before ; 
 to smile on the most inveterate proser ; in short, 
 to make such minor sacrifices of sincerity as 
 one’s good manners and good feelings may dic- 
 tate. 
 
 It is in bad taste to undervalue a gift which 
 you have yourself offered. If it is valueless, it 
 is not good enough to give to your friend; and 
 if you say you do not want it yourself, or that 
 you would only throw it away if they did not 
 take it, you are insulting the person whom you 
 mean to benefit. 
 
 When in general conversation you cannot 
 agree with the proposition advanced, it is best 
 to observe silence, unless particularly asked for 
 your opinion, in which case you will give it 
 modestly, but decidedly. Never be betrayed 
 into too much warmth in argument; if others 
 remain unconvinced, drop the subject. 
 
 Never indulge in egotism in the drawing- 
 room. The person who makes his family, his 
 wealth, his affairs or his hobby the topic of 
 conversation, is not only a bore, but a violator 
 of good taste. We do not meet in society to 
 display ourselves, but to give and take as much 
 rational entertainment as our own accomplish- 
 ments and those of others will afford. 
 
 A gift should always be valuable for some- 
 thing besides its price. It may have been 
 brought by the giver from some famous place ; 
 it may have a valuable association with genius, 
 or it may be unique in its workmanship. An 
 author may offer his book or an artist his 
 sketch, and any one may offer flowers, which 
 are always a delicate and unexceptional gift. 
 
 Boasting is one of the most ill-bred habits a 
 person can indulge in. Traveling is so uni- 
 versal a custom now that to mention the fact 
 that you have been to Europe is to state nothing 
 exceptional. Anybody with wealth, health and 
 leisure can travel; but it is only those of real 
 intelligence that derive any benefit from the art 
 treasures of the Old World. 
 
 Never refuse a gift unless you have a very 
 good reason for so doing. However poor the 
 gift, you should show your appreciation of the 
 kindness of heart which prompted it. All such 
 deprecatory phrases as “ I fear I rob you,” or 
 “ I am really ashamed to take it,” etc., are in 
 bad taste, as they seem to imply that you think 
 the giver cannot afford it. 
 
 Always look at the person who is conversing 
 with you, and listen respectfully. In answer- 
 ing, try to express your thoughts in the best 
 manner. A loose manner of expression injures 
 ourselves much more than our hearers, since it 
 is a habit which, once acquired, is not easily 
 thrown off, and when we wish to express our- 
 selves well it is not so easy to do so. 
 
 A good memory for names and faces, and a 
 self-possessed manner, are necessary to every 
 one who would make a good impression in 
 society. Nothing is more delicately flattering 
 to another than to find you can readily call his 
 or her name, after a very slight acquaintance. 
 The most popular of great men have gained 
 their popularity principally through the posses- 
 sion of this faculty. 
 
 No lady of good breeding will sit sideways 
 on her chair, or with her legs crossed or 
 stretched apart, or hold her chin in her hands, 
 or twirl her watch-chain while she is talking; 
 nor does a well-bred gentlemen sit astride of 
 his chair, or bite his nails, or nurse his leg. A 
 man is always allowed more freedom than a 
 woman, but both should be graceful and decor- 
 ous in their deportment. 
 
 Shyness is very ungraceful and a positive in- 
 jury to any one afflicted with it. It is only 
 allowable in very young people. A person who 
 blushes, stammers and fidgets in the presence 
 of strangers will not create a very good impres- 
 sion upon their minds as to his personal worth 
 and educational advantages. Shyness may be 
 overcome by determined mixing in society. 
 Nothing else will have an effect upon it. 
 
 A foreigner should always be addressed by 
 his full name, as Monsieur de Montmorenci; 
 never as Monsieur only. In speaking of him, 
 give him his title, if he have one. For example, 
 in speaking to a nobleman you would say, Mon- 
 sieur le Marquis; in speaking of him in his 
 absence, you would say, Monsieur le Marquis 
 de Montmorenci. Converse with a foreigner in 
 his own language. If you are not sufficiently 
 at home in the language to do so, apologize to 
 him, and beg permission to speak English. 
 
 No one can be polite who does not cultivate a 
 “ good memory.” There is a class of absent- 
 minded people who are to be dreaded on ac- 
 count of the mischief they are sure to create 
 with their unlucky tongues. They always 
 recall unlucky topics, speak of the dead as 
 though they were living, talk of people in their 
 hearing, and do a hundred and one things 
 which, in slang parlance, is “ treading on some- 
 body’s toes.” Carelessness can be carried to 
 such a pitch as to almost amount to a crime. 
 Cultivate a good memory, therefore, if you wish 
 to say pleasant things and to avoid disagreeable 
 ones. 
 
'^•I* le i Art ^Conversation^-^ 
 
 The art of expressing one’s thoughts in clear, 
 simple, elegant English is one of the first to be 
 attained by those who would mix in good 
 society. You must talk, and talk fairly well, 
 if you would not altogether fail of producing 
 some kind of impression upon society. To have 
 something to say, and to say it in the best pos- 
 sible manner, is to insure success and admira- 
 tion. The first thing necessary for the attain- 
 ment of this valuable accomplishment is a good 
 education. An acquaintance with the current 
 literature of the day is absolutely essential to a 
 good talker. A perfect familiarity with the 
 English language, its grammar, pronunciation, 
 etc., is indispensable. Those who have to con- 
 tend with a lack of early advantages in this 
 respect can supply the deficiency by private 
 study, and close observance wherever good 
 English is spoken. Above all should they avoid 
 associating with those who express themselves 
 incorrectly or vulgarly. 
 
 Nothing is so infectious as a bad accent or 
 incorrect form of speech. 
 
 All affectations of foreign accent, mannerisms, 
 exaggerations and slang are detestable. 
 
 Equally to be avoided are inaccuracies of 
 expression, hesitation, and undue use of French 
 or other foreign words, and anything approach- 
 ing to flippancy, coarseness, triviality or pre- 
 varication. 
 
 The voice should never be loud, no gesticula- 
 tion should accompany the speech, and the 
 features should be under strict control. Nothing 
 is more ill-bred than a half-opened mouth, a 
 vacant stare, a wandering eye or a smile ready 
 to break into a laugh at any moment. Abso- 
 lute suppression of emotion, whether of anger, 
 laughter, mortification or disappointment, is 
 one of the most certain marks of good-breeding. 
 
 Next to unexceptionable grammar, correct 
 elocution and a frank, easy bearing, it is neces- 
 sary to be genial. If you cannot be animated, 
 sympathetic and cheerful, do not go into 
 society. Dull and stupid people are but so 
 many clogs to the machinery of social life. 
 
 The matter of conversation is as important as 
 the manner. Tact and good feeling will, in 
 people of sound sense, indicate the shoals and 
 quicksands to be avoided in conversation, but 
 for safety’s sake it will be best to enumerate a 
 few of them : 
 
 Complimentary speeches should be avoided, 
 unless, indeed, so delicately put as to be scarcely 
 discernible. Flattery is suggestive of snob- 
 bishness, particularly if it be paid to people of 
 great wealth and high position. It induces 
 disgust on the part of the receiver, and insin- 
 cerity on that of the giver. 
 
 The habit of “fishing J ’ for compliments is 
 notably vulgar, and it is one in which a certain 
 class of young people are very apt to indulge, 
 especially among themselves in private. It 
 indicates vanity in the angler and begets con- 
 tempt on the part of the one who from inter- 
 ested motives nibbles gently at the bait. 
 
 All “ slang ” is vulgar. This fact cannot be 
 too forcibly impressed upon the minds of the 
 young people of this day, as the alarming prev- 
 alence of slangy conversational phrases is 
 enough to cause our decorous fathers and 
 mothers to rise in their graves. 
 
 Many of the daughters of our most wealthy 
 and influential citizens have an idea that their 
 position will excuse or gloss the vulgarity of a 
 “cant” phrase now and then. Nothing was 
 ever more erroneous. No position, however 
 high, can excuse the vulgarity of this practice, 
 and it is a grand mistake also to imagine slang 
 to be a substitute for wit. We refer particu- 
 larly to this habit among young ladies, as it is 
 more reprehensible in them than in the opposite 
 sex, although it indicates bad breeding on their 
 part as well. 
 
 Scandal should be avoided above all things. 
 It is a sin against morality as well as good 
 taste. 
 
 Punning is a most objectionable habit in 
 society. An inveterate punster is an intolerable 
 bore, and unless a pun amounts to a positive 
 witticism it should never be propounded in 
 company. 
 
 Long arguments should be avoided in gen- 
 eral company. They become tiresome to the 
 hearers. Always endeavor to change the sub- 
 ject after it has continued a reasonable length 
 of time. 
 
 Religion and politics are two subjects to be 
 avoided in general conversation. People usually 
 have strong prejudices on both these points, 
 and it is a rule of good-breeding to respect the 
 prejudices of those about you. 
 
 Never interrupt the speech of another. This 
 is an unpardonable sin against good-breeding. 
 
 A good listener is more to be desired than a 
 fine conversationalist. In order to be a good 
 listener you must appear to be interested, 
 answer appropriately, briefly and to the point, 
 and give your companion generally the impres- 
 sion that you are in sympathy with and highly 
 entertained by what he is saying. 
 
 Avoid pedantic displays of learning. 
 
 All topics specially interesting to gentlemen, 
 such as the farm and business matters gener- 
 ally, should be excluded in general society. 
 
 The expression of immature opinions is always 
 in bad taste. Persons, young or old, should 
 
476 
 
 ART OF CONVERSATION 
 
 not attempt to criticise books or art unless 
 positively certain that their knowledge of the 
 subject is sufficient to justify the criticism. 
 
 Be. very careful of introducing long-winded 
 anecdote into the conversation. Nothing is 
 more awkward than to find an array of bored 
 faces when one is not more than half through a 
 long story. 
 
 Repartee should be indulged in only moder- 
 ately. Otherwise it may degenerate into flip- 
 pancy, a habit much to be condemned in a 
 certain class of young persons who think them- 
 selves ud usually clever, or, as our American word 
 goes, “smart.” 
 
 In using titles, such as “ General,” “Doctor,” 
 etc., you must always append the surname if 
 you are a stranger or any other than a most 
 intimate friend. For example, you should say, 
 “What did you observe, Doctor Gray?” not 
 “What did you observe, Doctor?” Names 
 should be used as little as possible, and never 
 familiarly. Few solecisms give greater offense 
 than a liberty taken with a name. 
 
 In addressing a person of title in England, 
 “My Lord” and “ My Lady” are seldom used 
 except by servants. The Prince of Wales may 
 be addressed as “Sir,” and the Queen as 
 “ Madame.” A Frenchman, however, whatever 
 his rank, is addressed as “Monsieur,” and a 
 Frenchwoman, whether duchess or dressmaker, 
 as “ Madame.” It would be as ill-bred to omit 
 to say Monsieur, Mein Herr and Signor, in 
 France, Germany and Italy, respectively, as it 
 would to say, Sir, Ma’am and Miss, as the 
 servants do in this country. 
 
 The great secret of talking well is to adapt 
 your conversation to your company or skillfully 
 as may be. 
 
 People take more interest in their own affairs 
 than in anything else which you can name. A 
 wise host or hostess will then lead a mother to 
 talk of her children, an author of his book, an 
 artist of his picture, etc. Having furnished the 
 topic, you have but to listen and acquire a repu- 
 tation for being amiable, agreeable, intelligent 
 and well-bred. 
 
 If you would not be unpopular, do not always 
 be witty, no matter what your natural abilities 
 may be in that line. People do not like to be 
 always outshone. 
 
 Do not too officiously supply a word or phrase 
 if a speaker hesitate for a moment; he will 
 think of the one he wants or supply another in 
 good time. 
 
 Never correct a fault in pronunciation or in 
 facts, in company or in private, if you wish to 
 retain a friend. 
 
 Avoid such colloquialisms as “says I,” “you 
 know,” and other senseless repetitions that 
 
 might be mentioned. Never speak of a person 
 as “ a party,” nor refer to absent persons as 
 “ he ” or “ she.” Give the name of the lady or 
 gentleman referred to. 
 
 In telling a joke, do not laugh yourself before 
 the point is reached. If the joke be original, 
 do not laugh at all. 
 
 In a tete-a-tete conversation it is ill-bred to 
 drop the voice to a whisper. 
 
 Egotism is always in bad taste. Allow others 
 the privilege of proclaiming your merits. 
 
 Never speak of personal or private matters in 
 general company. 
 
 Avoid as much as possible beginning a con- 
 versation with stale commonplaces, such as 
 “ It is a fine day,” “ The weather is charming,” 
 etc. 
 
 Do not speak slightingly of the city or neigh- 
 borhood in which you may be visiting. By 
 offending the prejudices of those about you, you 
 render yourself extremely disagreeable. 
 
 Avoid all excitability and dogmatism in con- 
 versation. Nothing is more annoying than to 
 converse with an arrogant, loud-speaking per- 
 son. 
 
 Always yield the point in conversation if you 
 find the argument is likely to become violent. 
 
 Avoid lavishing praise on the members of 
 your own family. It is almost as bad as prais- 
 ing yourself. 
 
 It is exceedingly bad taste to parade the fact 
 that you have traveled in foreign countries, or 
 that you are acquainted with distinguished or 
 wealthy people, that you have been to college, 
 or that your family is distinguished for gen- 
 tility and blue blood. 
 
 In speaking of husband or wife, do not use 
 the surname alone. To, say “I was telling 
 Brown,” is extremely vulgar. Always prefix the 
 Mr. 
 
 Always endeavour to contribute your quota 
 to the general conversation. It is as much your 
 duty to entertain as to be entertained. Bash- 
 fulness is as much to be avoided as too much 
 assurance. 
 
 Never ask questions of a personal nature, 
 such as what a certain article cost, or why so- 
 and-so did not go to the opera. They are 
 decidedly impertinent. 
 
 Look at the person with whom you are con- 
 versing, but do not stare. 
 
 Avoid loud laughter in society. 
 
 If you carry on the thread of a conversation 
 after the entrance of a visitor, you should always 
 recapitulate what has been said before his or her 
 arrival. 
 
 Remember that “ an excellent thing in woman 
 is a voice low, but sweet,” and cultivate a dis- 
 tinct but subdued tone. 
 
 Emerson says: “You cannot have one well- 
 
TABLE ETIQUETTE 
 
 477 
 
 bred man 'without a whole society of such.” 
 Elsewhere he says: “It makes no difference, in 
 looking back five years how we have dieted or 
 
 dressed; but it counts much whether we have 
 had good companions in that time — almost as 
 much as what we have been doing.” 
 
 Table Etiquette ^ 
 
 Set yourself in an upright position — not too 
 close nor yet too far. 
 
 Take your napkin, partially unfold it and lay 
 it across your lap. It is not the correct thing 
 to fasten it to your button-hole or spread it over 
 your breast. 
 
 Do not trifle with your knife or fork, or -drum 
 on the table, or fidget in any way, while waiting 
 to be served. 
 
 Keep your hands quietly in your lap, your 
 mind composed and pleasantly fixed upon the 
 conversation. Let all your movements be easy 
 and deliberate. Undue haste indicates a nervous 
 lack of ease. 
 
 Should grace be said, you will give the most 
 reverent attention in respectful silence during 
 the ceremony. 
 
 Exhibit no impatience to be served. During 
 the intervals between the courses is your oppor- 
 unity for displaying your conversational abilities 
 to those sitting near you. Pleasant chat and 
 witty remarks compose the best possible sauce 
 to a good dinner. 
 
 Eat slowly ; it will contribute to your good 
 health as well as your good manners. Thor- 
 ough mastication of your food is necessary to 
 digestion. An ordinary meal should occupy 
 from thirty minutes to an hour. 
 
 You may not desire the soup, which is usually 
 the first course, but you should not refuse to 
 take it. You can eat as much or as little as you 
 please, but you would look awkward sitting 
 with nothing before you while the others are 
 eating. 
 
 When eating soup, take it from the side of 
 the spoon, and avoid making any noise in so 
 doing. 
 
 Should you be asked by the host what part 
 of the fowl you prefer, always have a choice, 
 and mention promptly which you prefer. 
 Nothing is more annoying than to have to serve 
 two or three people who have no preferences 
 and will take “ anything.” 
 
 Never place waste matter on the table-cloth. 
 The side of your plate, or side dishes that have 
 contained sauces or vegetables, will answer as a 
 receptacle for bones, potato skins, etc. 
 
 You will use your fork to convey all your 
 food to your mouth, except it may be certain 
 sauces that would be more conveniently eaten 
 with a spoon. Eor instance, you should not 
 
 attempt to eat peas with a fork. If you are 
 not provided with a spoon, ask for one. 
 
 The knife is used only for cutting meat and 
 other articles of food, for spreading butter on 
 bread, etc. 
 
 Here is a summary of blunders to avoid : 
 
 Do not eat fast. 
 
 Do not make noise with mouth or throat. 
 
 Do not fill the mouth too full. 
 
 Do not open the mouth in masticating. 
 
 Do not leave the table with food in your 
 mouth. 
 
 Be careful to avoid soiling the cloth. 
 
 Never carry anything like food with you 
 from the table. 
 
 Never apologize to the waiters for making 
 them trouble ; it is their business to serve you. 
 It is proper, however, to treat them with 
 courtesy, and say, “No, I thank you,” or “If 
 you please,” in answer to their inquiries. 
 
 Do not introduce disgusting or unpleasant 
 topics of conversation. 
 
 Do not pick your teeth or put your finger in 
 your mouth at the table. 
 
 Do not come to table in your shirt-sleeves, or 
 with soiled hands or tousled hair. 
 
 Do not cut your bread; break it. 
 
 Do not refuse to take the last piece of bread 
 or cake ; it looks as though you imagined there 
 might be no more. 
 
 Do not express a preference for any part of a 
 dish unless asked to do so. 
 
 HOW TO CAEYE. 
 
 We propose to give here a few rules upon the 
 practice of carving, which may be of benefit to 
 the tyro, and help him to acquire that ease and 
 dexterity which is so conducive to peace and 
 comfort around the family board: 
 
 In carving a sirloin of beef, the upper cuts 
 should be made lengthwise of the beef, while 
 the under cuts are crosswise — the under cuts 
 being also much thicker than the upper cuts. 
 As there is much difference of opinion as to 
 which is the choicest piece, it is best for the 
 carver to ask his guests which cut they prefer. 
 
 Bib roasts, rolled, and a round of beef are 
 always cut in very thin horizontal slices across 
 the whole surface of the meat. It is essential, 
 though, that these slices be quite thin, 
 
478 
 
 TABLE ETIQUETTE 
 
 The leg, the loin, the shoulder and the saddle 
 are the four pieces of mutton usually brought 
 to the table to be carved. First as to the leg: 
 This must be placed on the table with the 
 knuckle to the left hand. Then cut into the 
 side farthest from you toward the bone, helping 
 thin slices from the right and thick slices to- 
 ward the knuckle. Always divide the little 
 bunch of fat near the thick end among your 
 guests, as it is a great delicacy. 
 
 A saddle of mutton is often ordered for a 
 small dinner party. It is cut in very thin 
 slices, close to the back-bone, and then down- 
 ward. 
 
 Place a “ shoulder ” with the knuckle toward 
 the right hand, the blade bone toward the left. 
 Place your fork firmly in the middle of the 
 edge farthest from you, and cut dexterously 
 from the edge to the bone. This causes the 
 meat to fly open, when you can cut slices on 
 each side of the opening, until there is no 
 more to cut, when the meat should be turned 
 over and slices cut from the under side. An- 
 other method of carving this joint is to 
 cut slices lengthwise from the end to the 
 knuckle. 
 
 The loin of mutton, which is a piece in- 
 tended specially for family use, should be carved 
 either through the joints, or maybe cut length- 
 wise in a parallel line with the joints. 
 
 A fillet of veal is, in shape and appearance, 
 very similar to a round of beef, and is carved 
 in the same way by cutting horizontal slices 
 over the whole surface of the meat. The slices, 
 however, should not be nearly so thin as beef. A 
 fillet of veal is cut from the leg, the bone is 
 removed by the butcher, and the pocket thus 
 made is filled with dressing, which is taken out 
 and helped with a spoon by the carver. 
 
 A breast of veal may be either roasted or 
 stewed. If used as a roasting-piece, you will 
 have the butcher make an opening or hole in it 
 for the reception of the dressing. In carving 
 it, the ribs may be separated from the brisket 
 and sent round. 
 
 A fore- quarter of lamb consists of shoulder, 
 breast and ribs. The knife must be first placed 
 upon the shoulder, drawn though horizontally, 
 and the joint removed and placed upon another 
 dish. The ribs can then be separated, and the 
 breast sliced and sent around. 
 
 A calf’s head, which is by some considered a 
 delicacy, must be cut down the center in thin 
 slices on each side. A small piece of the pal- 
 ate, of the sweetbread, and of the meat around 
 the eye, must be put on each plate and sent 
 around. 
 
 In carving a haunch of venison, make a cut 
 
 across the knuckle, after which cut slices by mak- 
 ing straight incisions lengthwise. 
 
 There are three methods allowed in carving 
 a ham. The most common one probably is to 
 cut it like a leg of mutton, beginning in the mid- 
 dle, and cutting either way. You may, how- 
 ever, begin at the knuckle, cutting slices in a 
 slanting direction, or you may begin at the 
 thick end. The slices must always be as thin 
 and delicate as possible, and are the usual ac- 
 companiment to fowl or veal. 
 
 Tongue must always be cut in thin, regular 
 slices. Make the first a short distance from the 
 tip, where a slice of some size may be at- 
 tained. The tip is considered quite a tid-bit by 
 some people. 
 
 In carving a chicken, first cut off the wings. 
 This is easily done by learning where to strike 
 the joint. Then slice the breast, and cut off 
 the merry-thought and side bones. The breast 
 should always be helped first, then the wings — 
 the liver wing being the better of the two. It 
 is better to always reserve a small slice of the 
 white meat to be served with the dark. 
 
 Pigeon, snipe and quail are cut in half, and a 
 piece sent to each guest. When the birds are 
 small, you send a whole one. 
 
 Goose and turkey are helped by cutting 
 slices of the breast, and then the wings and 
 legs are removed. The breast is considered 
 the best meat, after that the wings. 
 
 Boiled rabbits are carved thus: First cut off 
 the legs, then take out the shoulders with a 
 sharp-pointed knife, then break the back into 
 three or four pieces at the joint. The back is 
 the choice help, especially the piece in the cen- 
 ter. The shoulder is next in order after the 
 back, and the legs come last. The kidney is 
 a delicate bit. 
 
 For cutting fish a regular fish-slice is pro- 
 vided. Salmon and all fish of that order are 
 cut in slices down the middle of the upper side, 
 and then in slices across on the under side. A 
 piece of each should be helped to all. 
 
 Mackerel divides among four people. Pass 
 the fish-knife between the upper and under 
 half from head to tail, then halve each side, and 
 help to a quarter. 
 
 Cut cod crosswise like salmon, then down- 
 ward, and se$d a small piece around on each 
 plate as well. 
 
 Large flat fish, as turbot, flounders, John 
 Dorey, etc., are first cut down the middle from 
 head to tail, then across to the fin, in slices. 
 The fin, being considered a delicacy by some, 
 should be helped, too. 
 
 Small fish, like smelts, whiting, etc., are sent 
 whole to each guest. 
 
George Washington’s Rules of Conduct 
 
 Let your discourse with men of business be 
 short and comprehensive. 
 
 In visiting the sick do not presently play the 
 physician. 
 
 In the presence of others sing not to your- 
 self with a humming noise, nor drum with your 
 fingers or feet. 
 
 Read no letters, books or papers in company. 
 
 Come not near the book or writings of any 
 one so as to read them, unless desired. 
 
 Let your countenance be pleasant, but in 
 serious matters somewhat grave. 
 
 Show not yourself glad at the misfortune of 
 another, even though he were your enemy. 
 
 Strive not with your superiors in argument, 
 but always submit your judgment to others 
 with modesty. 
 
 When a man does all he can, though it suc- 
 ceeds not well, blame not him that did it. 
 
 Mock not, nor jest at anything of import- 
 ance; break no jests that are sharp-biting, and 
 if you deliver anything witty and pleasant, 
 abstain from laughing thereat yourself. 
 
 Etiquette o 
 
 Use no reproachful language against any 
 one, neither curse nor revile. 
 
 Associate yourself with men of good quality, 
 if you esteem your own reputation. 
 
 Be not immodest in urging your friend to 
 discover a secret. 
 
 Speak not of doleful things in time of mirth, 
 nor at the table. 
 
 Break not a jest where none takes pleasure in 
 mirth. 
 
 Laugh not loud, nor at all without occasion. 
 
 Treat with men at fit times about business. 
 
 Whisper not in the company of others. 
 
 Make no comparisons, and if any of the com- 
 pany be commended for any brave act, com- 
 mend not another for the same. 
 
 Be not curious to know the affairs of others, 
 neither approach to those that speak in private. 
 
 Undertake not what you cannot perform, but 
 be careful to keep your promise. 
 
 Be not tedious in discourse. 
 
 Speak not evil of the absent, for it is unjust. 
 
 Let your recreations be manful, not sinful. 
 
 the Street 
 
 A lady will bow first if she meets a gentle- 
 man acquaintance on the street. 
 
 A lady will not stop on the street to converse 
 with a gentleman. If he wishes to chat with 
 her, he will turn and walk by her side until he 
 has finished his conversation, then raise his hat 
 and leave her. 
 
 It is not etiquette for a lady to take the arm 
 of a gentleman on the street in the day-time, 
 unless he be a lover or a husband, and even then 
 it is seldom done in America. 
 
 In England it is permissible for a lady to ac- 
 cept the arm of even an ordinary acquaintance 
 on the street. In foreign cities it is not comme 
 il faut for ladies to appear on the street at all 
 without a gentleman. 
 
 A gentleman escorting two ladies may offer 
 each an arm, but a lady should never under any 
 circumstances walk between two gentlemen, 
 holding an arm of each. 
 
 On meeting friends or acquaintances on the 
 street or in public places, you should be careful 
 not to call their names so loudly as to attract 
 the attention of those around. 
 
 Never call across the street, and never carry 
 on a conversation in a public vehicle unless you 
 are seated side by side. 
 
 Gentlemen should never stare at ladies on 
 the street. 
 
 In walking with a lady a gentleman should 
 take charge of any small parcel, book, etc., with 
 which she may be burdened. 
 
 Never recognize a gentleman unless you are 
 perfectly sure of his identity. Nothing is more 
 awkward than a mistake of this kind. 
 
 A well-bred man must entertain no respect 
 for the brim of his hat. True politeness de- 
 mands that the hat be removed entirely from 
 the head. Merely to nod or to touch the brim 
 of your hat is a lack of courtesy. The body 
 should not be bent at all in bowing. 
 
 A gentleman will always give a lady the in- 
 side of the walk on the street. 
 
 Ladies should avoid walking rapidly on the 
 street, as it is ungraceful. 
 
 A gentleman walking with a lady should ac- 
 commodate his step to hers. It looks exceed- 
 ingly awkward to see a gentleman two or three 
 paces ahead of a lady with whom he is supposed 
 to be walking. 
 
 Staring at people, expectorating, looking 
 back on the street, calling in a loud voice, 
 laughing, etc., are very bad manners on the 
 street. 
 
 A gentleman attending a lady will hold the 
 door open for her to pass. He will also per- 
 form the same service for any lady passing in 
 or out unattended. 
 
480 
 
 HINTS ON TRAVELING 
 
 A gentleman may assist a lady from an omni- 
 bus, or over a bad crossing, without the 
 formality of an introduction. Having performed 
 the service, he will bow and retire. 
 
 No gentleman will smoke when standing or 
 walking with a lady on the street. 
 
 A quiet and unobtrusive demeanor upon the 
 street is the sign of a true lady, who goes about 
 her own affairs in a business-like way, and has 
 always a pleasant nod and smile for triends and 
 acquaintances. 
 
 -^) Hints on Traveling 
 
 Consider what route you are taking when you 
 are contemplating a journey, and decide defi- 
 nitely upon it. Go to the ticket office of the 
 road and procure a time-table, where you will 
 find the hour for leaving, together with names 
 of stations on the road, etc. 
 
 When you intend taking a sleeping-berth, 
 secure your ticket for same a day or two before 
 you intend starting, so as to obtain a desirable 
 location. A lower birth in the center of the car 
 is always the most comfortable, as you escape 
 the jar of the wheels and drafts from the open- 
 ing door. 
 
 Take as little baggage as possible, and see 
 that your trunks are strong and securely 
 fastened. A good, stout leather strap is a safe- 
 guard against bursting locks. 
 
 In checking your baggage, look to the checks 
 yourself, to make sure the numbers correspond. 
 Having once received your check, you need not 
 concern yourself "further about your baggage. 
 The company is responsible for its safe de- 
 livery. 
 
 It is a wise precaution to have your name 
 and address carefully written upon any small 
 article of baggage, such as satchel, umbrella, 
 duster, etc., so that in case you leave them in 
 the car the railway employes may know where 
 to send them. 
 
 An overcoat or package lying upon a seat is 
 an indication that the seat is taken and the 
 owner has only left temporarily. It would 
 therefore be rude in you to remove the articles 
 and occupy the seat. 
 
 A courteous gentleman will also relinquish 
 his place to two ladies, or a gentleman and lady 
 who are together, and seek other accommoda- 
 tions. Such a sacrifice always receives its re- 
 ward in grateful admiration of his character. 
 
 It is only courteous for a gentleman, seeing 
 a lady looking for a seat, to offer the one beside 
 him, as she scarcely likes to seat herself beside 
 him without such invitation, although she will, 
 of course, if there are no entirely vacant seats, 
 do so in preference to standing. 
 
 Ladies traveling alone, when addressed in a 
 courteous manner by gentlemen, should reply 
 politely to the remark; and in long journeys it 
 is even allowable to enter into conversation 
 without the formality of an introduction. But 
 a true lady will always know how to keep the 
 conversation from bordering on familiarity, and 
 by a quiet dignity and sudden hauteur will 
 effectually check any attempt at presumption 
 on the part of her strange acquaintance. 
 
 Always consult the comfort of others when 
 traveling. You should not open either door or 
 window in a railway coach without first ascer- 
 taining if it will be agreeable to those near 
 enough to be affected by it. Ladies, in par- 
 ticular, should remember that they have not 
 chartered the whole coach, but only paid for a 
 small fraction of it, and be careful not to mon- 
 opolize the dressing-room for two or three hours 
 at a stretch, wliile half a dozen or more are 
 waiting outside to arrange their toilets. 
 
 Genteel travelers will always carry their own 
 toilet articles, and not depend on the public 
 brush and comb. 
 
 A lady will avoid over-dressing in traveling. 
 Silks and velvets, laces and jewelry are terribly 
 out of place on a railroad train. The appoint- 
 ments of the traveler may be as elegant as you 
 please, but they should be distinguished by ex- 
 ceeding plainness and quietness of tone. Some 
 ladies have an idea that any old thing is good 
 enough to travel in, and so look exceedingly 
 shabby on the train. 
 
 TS** The Secrets of Success 
 
 While it is impossible, in a world made up of 
 widely differing individuals, to formulate a set 
 of rules bv which each could be shown the 
 surest and swiftest way to secure success in life, 
 still it is possible to call attention to certain 
 qualities of mind and character whose posses- 
 
 sion has cc mae to be universally looked upon as 
 essential to those who may aspire to struggle 
 into the front rank of the world’s workers. As 
 a matter of fact, it would be as difficult to define 
 the common expression, “success in life,” as it 
 would be to lay down a royal road which leads 
 
THE SECRETS OF SUCCESS 
 
 481 
 
 to it. Given a hundred definitions, from as 
 many men, each treating the subject from his 
 own standpoint, and no two of them would be 
 found alike; and the opinion of each of these, 
 as time passed along with its inevitable ups and 
 downs, would be found to vary considerably. 
 Flushed with recent success, the speculator to- 
 day would see in the possession of millions and 
 in the control of vast interests the only proper 
 goal for a man of his great genius; tamed 
 a few days later by unexpected reverses, and 
 he sees in some conservative enterprise the 
 fittest sphere of his future usefulness. Per- 
 haps, then, without attempting the impossi- 
 ble, in a definition of success in life which 
 will fit all, it will do .to look upon it as 
 the accomplishment of the laudible life-pur- 
 pose of a man of natural abilities. In the 
 smoke and din of battle, it was the genius of 
 Napoleon which enabled him to see where one 
 or two bold and rapid movements would secure 
 the advantage; but it was his decision of char- 
 acter which enabled him to profit to the full by 
 the discovery. To be decisive on important 
 occasions, one must keep cool. The Duke of 
 Wellington’s calmness never forsook him, even 
 in the most trying emergencies. At sea, one 
 terrible night, the captain of the vessel rushed 
 to the Duke, who was preparing for bed, and 
 announced that the vessel would soon sink. 
 “ Then I shall not take off my boots,” the 
 imperturbable hero of Waterloo responded as he 
 paused in his preparations for sleep. There is 
 need for this coolness of manner and decision of 
 action in all lines of business. The surgeon, 
 brought face to face with a sudden complication 
 in the case beneath his knife; the lawyer, sur- 
 prised by the springing of the trap which his 
 wily opponent had prepared for him; the mer- 
 chant, apprised of a turn in his enterprises that 
 threatens immediate disaster — all are called 
 upon to exercise this quality, and in thousands 
 of cases the dullest man in a company has 
 obtained the prize simply because he grasped 
 it while others were revolving in their minds 
 what they had better do in order to secure it. 
 
 NEVER DESPAIR. 
 
 Columbus was the son of a weaver, and a 
 weaver himself. Oliver Cromwell was the son 
 of a brewer. Howard, an apprentice to a grocer. 
 Benjamin Franklin, a journeyman printer. 
 Claude Lorraine was bred up a pastry cook. 
 Moliere was the son of a tapestry-maker. Cer- 
 vantes served as a common soldier. Homer was 
 a beggar. Demosthenes was the son of a cutler. 
 Terence was a slave. Daniel De Foe was a 
 hosier, and the son of a butcher. Whitfield, 
 son of an inn-keeper. Sir Cloudesley Shovel, 
 
 rear-admiral of England, was an apprentice to a 
 shoemaker, and afterwards a cabin bov. Bishop 
 Prideaux worked in the kitchen at Exeter Col- 
 lege, Oxford. Cardinal Wolsey was the son 
 of a butcher. Ferguson was a shepherd. Wil- 
 liam Hogarth was but an apprentice to an 
 engraver of pewter pots. Dr. Mountain was the 
 son of a beggar. Virgil, son of a porter; 
 Horace, of a shop-keeper. 
 
 TALENT AND TACT. 
 
 To excel others is a proof of talent ; to know 
 when to conceal superiority is the fruit of tact. 
 Further comparison of these qualities is thus 
 set forth by a recent English writer : 
 
 Talent is something, but tact everything. 
 Talent is power — tact is skill; talent is weight 
 
 — tact is momentum ; talent knows what to do 
 
 — tact knows how to do it; talent makes a man 
 respectable — tact will make a man respected; 
 talent is wealth — tact is ready money. For all 
 practical purposes of life, tact carries it against 
 talent — ten to one. Talent makes the world 
 wonder that it gets on no faster — tact excites 
 astonishment that it gets on so fast ; and the 
 secret is that it has no weight to carry; it makes 
 no false steps — it hits the right nail on the 
 head — it loses no time — it takes all hints — 
 and by keeping its eye on the weather-cock, is 
 ready to take advantage of every wind that 
 blows. It has the air of commonplace and all 
 the force and powers of genius. It can change 
 sides with hey-presto movement and be at all 
 points of the compass, while talent is ponder- 
 ously and learnedly shifting a single point. 
 Talent calculates clearly, reasons logically, 
 makes out a case clear as daylight, utters its 
 oracles with all the weight of justice and reason. 
 Tact refutes without contradicting, puzzles the 
 profound with profundity, and without wit out- 
 wits the wise. Setting them together on a race 
 for popularity, pen in hand, and tact will dis- 
 tance talent by half the course. Talent brings 
 to market that which is wanted ; tact produces 
 that which is wished for. Talent instructs; tact 
 enlightens. Talent leads where no man follows ; 
 tact follows where humor leads. Talent is 
 pleased that it ought to have succeeded ; tact is 
 delighted that it has succeeded. Talent toils 
 for posterity, which may never repay it; tact 
 throws away no pains, but catches the drift of 
 the passing hour. Talent builds for eternity, 
 tact on short lease, and gets good interest. 
 Talent is certainly a very fine thing to talk 
 about, a very good thing to be proud of, a very 
 glorious eminence to look down from; but tact 
 is useful, portable, applicable, always market- 
 able ; it is the talent of talent, the availableness 
 of resources, the applicability of power, the eye 
 of discrimination, the right hand of intellect. 
 
e Religions and Creeds $ i { 
 
 » THE WORLD’S RELIGIOUS BELIEFS 
 
 Deism is the term for natural as opposed to 
 revealed religion. 
 
 Marabouts are religious devotees held in 
 great reverence by the Berbers. 
 
 Some writers insist that absolute atheism has 
 never existed in a reasoning mind. 
 
 The adherents of Zoroastrianism , the ancient 
 faith of Persia, are called Parsees. 
 
 The shamrock is said to have been used by 
 St. Patrick as a symbol of the Trinity. 
 
 Giaour is a term applied by the Turks to all 
 who do not believe in Mohammedanism. 
 
 What are called the monastic vows are three 
 in number — poverty, chastity and obedience. 
 
 The canonical books are those books of 
 Holy Scripture accepted as genuine by the 
 Christian churches. 
 
 The ascetics were ancient Christians who 
 sought a higher and more spiritual life by 
 means of severe penances. 
 
 Sir Isaac Newton said : “ I find more sure 
 marks of authenticity in the Bible than in any 
 profane history whatever.” 
 
 A strict definition of nihilism is that system 
 of philosophy which totally rejects religion and 
 substitutes nothing for it. 
 
 Freethinker was the name applied from one 
 to two centuries ago to those deists who favored 
 natural as against revealed religion. 
 
 The Stoics taught that God is the soul of the 
 world, and that man’s supreme good is to live 
 in the perfect harmony of the universe. 
 
 The Gnostics were an early speculative 
 school, with principles based on oriental phil- 
 osophy, combined with certain tenets of Chris- 
 tianity. 
 
 The belief in and worship of one personal God 
 is called monotheism. Judaism, Christianity 
 and Mohammedanism are all monotheistic. 
 
 Dervishes are Mohammedan devotees. They 
 are divided into two sections — the Mevlevies, 
 or dancing, and the Nashbendies, or howling 
 dervishes. 
 
 The chamber or vault beneath a church, gen- 
 erally under the altar, where the dead, and 
 particularly ecclesiastics, were formerly en- 
 tombed, is called a crypt. 
 
 The Apple of Sodom is a fruit mentioned by 
 Strabo, Josephus, and others, as growing on the 
 shores of the Dead Sea. It was tempting to 
 the eye, but if tasted filled the mouth with 
 bitter ashes. It is supposed to have been an 
 oak-gall, or the fruit of the solanum. 
 
 Antichrist is a name which occurs only in 
 the epistles of St. John, and is identified by 
 different writers with more or less probability 
 
 with false Christs and other enemies of Chris- 
 tianity. 
 
 The Angelus Bell is, in Catholic churches, a 
 bell rung at morning, noon and sunset, to invite 
 the faithful to recite the Angelic Salutation. 
 It gives name to a famous picture by Millet. 
 
 The great writers and teachers who suc- 
 ceeded the Apostles from the second to the sixth 
 centuries are called the Fathers of the Church. 
 They included St. Athanasius, St. Augustine, 
 etc. 
 
 Many of the South Sea islanders believe that 
 paradise can be inherited only by persons of 
 perfect physical forms. Where this belief pre- 
 vails a man will die rather than submit to 
 amputation. 
 
 An assembly of the clergy of cathedral 
 churches, usually held in the chapter-house, is 
 called a chapter . The Parliaments of England 
 were held in the chapter-house of Westminster 
 Abbey from 1377 to 1547. 
 
 The five points of Calvinism as set forth by 
 John Calvin of Picardy are: (1) Predestina- 
 tion and reprobation ; (2) original sin; (3) par- 
 ticular redemption; (4) irresistible grace; (5) 
 the perseverance of the saints. 
 
 The primary meaning of chapel was a chest 
 containing relics or their shrine. Now it is a 
 place of worship subordinate to a cathedral or 
 large church, or connected with a castle, uni- 
 versity or other institution. 
 
 Though often treated as a proper name by 
 the translators, Belial is really an abstract term 
 meaning “ that which is without use or profit,” 
 hence “ wickedness.” “ Sons of Belial ” is one 
 of the commonest forms in use. 
 
 The staff, terminating in a cross, carried 
 before archbishops, is known as the crozier ; it 
 was used as early as 500 A.D. The crozier of 
 an archbishop differs from that of a bishop in 
 having a cross instead of a crook on the top. 
 
 Canonization is the act by the Pope of 
 declaring a deceased person to be a saint. The 
 deceased’s name is then put in the canon or 
 litany of the saints, and a day dedicated to his 
 honor. Canonization cannot take place within 
 fifty years of the death of the person to be 
 canonized. 
 
 The Cartesian doctrines , founded on the 
 principle “ I know, therefore I am,” were first 
 promulgated by Bene Descartes of Touraine in 
 1837. He held that thought proceeded from 
 the soul, so that man was not entirely material, 
 and that the soul must be from some being not 
 material — i. e., God. 
 
RELIGIONS AND CREEDS 
 
 483 
 
 In the Roman Catholic Church, the recep- 
 tion of the tonsure, a bare circle on the crown 
 of the head, precedes admission into orders, and 
 is administered by the bishop. The Greek 
 priests also bear the tonsure. The earliest eccle- 
 siastical precept on the tonsure occurs in a 
 canon of the Council of Toledo ( 633 A.D. ) 
 
 There are three religious systems in China: 
 That of Yu, restored by Koun-fou-tse (Con- 
 fucius); the State religion, in which the 
 emperor acts as the priest and intermediator; 
 and the third is Buddhism. There are, how- 
 ever, Moslems, Christians, and a few Jews, in 
 China. 
 
 The name of Buddhists (i.e., “the enlight- 
 ened,” ) is applied to the followers of Gautama 
 Siddhartha, the Sakya Muni, generally called 
 Buddha, a prince of Central India. Founded 
 about 500 B.O., Buddhism is the chief religion 
 in India beyond the Ganges, China, Japan and 
 Ceylon. 
 
 The Swedenborgians, or “ The New Jerusa- 
 lem Church,” are the followers of Dr. Emanuel 
 Swedenborg (1688-1772). They hold peculiar 
 views respecting salvation, inspiration, and the 
 Trinity. In regard to the Trinity, they believe 
 it to be centred in the person of Jesus Christ. 
 
 The purgatory of the Islamites is called A1 
 Araf, and it is supposed to be located half way 
 between hell and paradise. Mohammed is 
 believed by the whole sect of Islam to be the 
 only person who has ever gone to paradise 
 without being forced to go through a prepar- 
 atory course at A1 Araf. 
 
 Among curious copies of the Scriptures is one 
 known as the Breeches Bible , printed in 1577 
 by Whittingham, Gilby, and Sampson. So 
 called because Gen. iii. 7 runs thus: “The eyes 
 of them bothe were opened .... and they sewed 
 figge-leaves together and made themselves 
 breeches.” It is also called the “Geneva 
 Bible.” 
 
 Dies iroe (day of wrath) are the opening 
 words of a Latin hymn which describes the 
 judgment of the world. Ascribed to various 
 authors, among others to Pope Gregory the 
 Great (590) and St. Bernard, but more gener- 
 ally to Tommaso da Celano (fifteenth century) ; 
 c. 1385 adopted into the Roman Catholic 
 Church liturgy. 
 
 The Zendavesta is said to have been written 
 by Zoroaster in letters of gold on twelve thou- 
 sand skins of parchment, and to have been 
 deposited by Darius Hystaspes in the Castle of 
 Persepolis, about B.C. 500. “Zend” is the 
 language and “ avesta ” = text. The compound 
 word means the sacred books of Zoroaster in the 
 Zend tongue. 
 
 Gehenna is the place of everlasting torment. 
 Strictly speaking, it means the Valley of Hin- 
 
 nom (Ge Hinnom) where sacrifices to Moloch 
 were offered, and where refuse of all sorts waH 
 subsequently cast, for the consumption of which 
 fires were kept constantly burning. 
 
 KulturTcampf is the term applied to the eccle- 
 siastical controversy with the Church of Rome 
 in Germany, arising from an effort of the State 
 to vindicate its right to interfere in the affairs 
 of all religious societies. The contest began in 
 1872 with the expulsion of the Jesuits, and 
 ended with Prince Bismarck’s concessions in 
 revisions of the politico-ecclesiastical legislation 
 in 1886 and 1887. 
 
 Taoism is the name given to a religious sys- 
 tem in China founded by Lao-Tseu, who was 
 born B. B. 604. It has degenerated into a sort 
 of polytheism. Its priests, who are looked on 
 as magicians and astrologers, are consulted 
 about the sites of houses, burial grounds, fortun- 
 ate days, and other responses of the fortune- 
 teller’s character. 
 
 The Methodist Episcopal Church in the 
 United States holds a general conference once 
 in four years, which is the highest legislative 
 body in that church. The Wesleyan Metho- 
 dists also hold an annual conference in Great 
 Britain, at which the business of the body is 
 transacted and arrangements for the circuits 
 made for the year. 
 
 The religion of the followers of Mohammed 
 (570-632) is embodied in the Koran. It in- 
 cludes belief in one God, in angels, in good and 
 evil spirits, in a general resurrection and judg- 
 ment, with future rewards and punishments, in 
 predestination, and in a paradise where the 
 faithful spend their time in the society of 
 beautiful women (houris). 
 
 Ultramontane , meaning “beyond the moun- 
 tains,” originally referred to the Alps — namely, 
 in relation to France. Later it had reference 
 to the party in the Church of Rome which 
 assigns the greatest weight to the papal pre- 
 rogative. Italians of course use the word in a 
 converse geographical sense for people beyond 
 the Alps, and so in the north of Europe. 
 
 American pioneers were God-fearing and 
 Bible-loving. They staked out town lots in 
 twenty-two Bethels, ten Jordans, nine Jerichos, 
 fourteen Bethlehems, twenty-two Goshens, 
 twenty-one Shilohs, eleven Carmels, eighteen 
 Tabors and Mount Tabors, twenty-two Zions 
 and Mount Zions, twenty-six Edens, thirty 
 Lebanons, twenty-six Hebrons and thirty -six 
 Sharons. 
 
 Secularism is the name given to the princi- 
 ples advocated (about 1846) by George Jacob 
 Holyoake, a native of Birmingham. The 
 central idea of Secularism is freedom of thought 
 and freedom of action without injury to others. 
 It is the religion of the present life only, and 
 
484 
 
 RELIGIONS AND CREEDS 
 
 its standard of morals is utilitarian. Mr. G. J. 
 Holyoake was succeeded in the leadership of 
 English Secularists by Mr. Charles Bradlaugh, 
 who died in 1891. 
 
 The secular clergy are the clergy generally 
 who live in private houses. Nearly all arch- 
 bishops, bishops, deans, canons and parochial 
 clergymen are seculars, in contradistinction to 
 the regulars, who, having vowed obedience, 
 chastity and poverty, live in some religious 
 house, dead to the world and the “ civil law ” by 
 their “ entrance into religion.” Called “ regu- 
 lars ” because they live under the regula or 
 rule of some religious house . 
 
 Hades , in the religion of ancient Greece, was 
 the name applied to the kingdom of the under- 
 world, the abode of the departed spirits or 
 shades. Hades and Pluto are also personal 
 names for its king. It is the Greek word by 
 which the Septuagint translates the Hebrew 
 slieol , the abode of the dead, in which sense it 
 occurs frequently in the New Testament. 
 
 The devotional term litany applies to a form 
 of prayer in which the same thing is repeated 
 several times at no long intervals. Hence in 
 Latin the word is always used in the plural, 
 litanice. The common formula, Kyrie eleison , 
 Christe eleison , Kyrie eleison — “Lord, have 
 mercy upon us — Christ, have mercy upon us — 
 Lord, have mercy upon us” — is the simplest 
 (“lesser”) litany. 
 
 In the ceremony of the greater excommuni- 
 cation by the Catholic Church, since the eighth 
 century, after reading the sentence a bell is 
 rung, the book closed, and a candle extin- 
 guished; and from that moment the person ex- 
 communicated is excluded from the communion 
 of the faithful, from public worship and the 
 sacraments. Hence comes the expression, “ bell, 
 book and candle.” 
 
 Camp-meetings are gatherings of devout 
 persons, held usually in thinly populated dis- 
 tricts and continued for several days at a time. 
 It was in connection with Methodism in America 
 that such meetings became especially promin- 
 ent. The introduction of the protracted camp- 
 meetings into England in 1799 by Lorenzo 
 Dow led to the separation of the Primitive 
 Methodists from the Wesleyans. 
 
 Humanitarians is a name assigned to anti- 
 Trinitarians, who regard Christ as a mere man, 
 and refuse to ascribe to him any supernatural 
 character, whether of origin or of nature. The 
 name Humanitarian is also sometimes applied 
 to the disciples of St. Simon, and in general to 
 those who look to the perfectibility- of human 
 nature as a great moral and social dogma; also 
 to those who object to severe measures, such 
 as capital punishment, etc. 
 
 The Temple Society is a body of German 
 Christians who wait for the second coming of 
 Christ. They separated from the Church in 
 Wiirtemberg and formed a separate sect; and 
 many of them settled in Palestine in 1868, 
 where they now have colonies at Haifa, Jaffa, 
 Sarona and near Jerusalem. They are distin- 
 guished for industry, enterprise and success. 
 There may be about five thousand in all of the 
 community, of whom about thirteen hundred 
 are in Palestine. 
 
 The Septuagint is the Greek translation of 
 the Old Testament, made from the Massoretic 
 text at Alexandria. Tradition says that it was 
 executed in the reign of Ptolemy Philadelphus 
 (284-47 B. C.), by seventy -two translators in 72 
 days ; but critics hold that it is the work of dif- 
 ferent times. The Septuagint was the official 
 Bible of the Hellenistic Jews until after the des- 
 truction of the Temple, and it became the 
 official Bible of the Catholic Church. Most of 
 the Old Testament quotations in the New Tes- 
 tament are taken from the Septuagint. 
 
 The word bull is derived from the Latin 
 bulla , “bubble of water,” and then “around 
 ball of any kind.” In the middle ages it came 
 to signify the capsule of the seal appended to 
 letters from emperors or popes, next it was used 
 for the seal itself, and lastly for the document 
 to which the seal was appended. Its use is now 
 commonly restricted to papal documents issued 
 with certain indispensable formalities. 
 
 The Douay Bible is a translation made by 
 the professors connected with the College of 
 Douay, founded in 1568 by Dr. William Allen 
 for the education of English boys designed for 
 the Homan Catholic priesthood. These students 
 were to be sent into England as itinerant 
 preachers, with the view of creating a reaction- 
 ary feeling and upsetting the Reformed 
 Church. Dr. Allen himself worked on the 
 translation. 
 
 The title of Beelzebub was given to the form 
 of Baal worshipped by the Philistines at Ekron. 
 As the heathen deities were all regarded as 
 demons by the Jews, the name Beelzebub be- 
 came, in course of time, commonly' applied to 
 the chief of evil spirits, and in this sense it is 
 employed in the Gospels. The more correct 
 reading of the word is Beelzebul , variously ex- 
 plained as “ lord of the dwelling,” “ lord of the 
 dunghill.” 
 
 The Graal , or “The Holy Grail,” was a 
 miraculous chalice made of a single emerald, 
 which was stated to possess the power of pre- 
 serving chastity and prolonging life. It is said 
 to have been the cup from which Christ drank 
 at the last supper, and in ^vhich Joseph of 
 Arimathea caught the last drops of blood as 
 Christ was taken down from the cross. In 1170 
 
RELIGIONS AND CREEDS 
 
 485 
 
 Chretien of Troyes sang of the search by 
 knights for this miraculous cup, which was a 
 favorite subject in the middle ages. 
 
 The Veda is the sacred canon of the 
 Brahmins. It is divided into four collections: 
 
 (1) the Rig-veda, or love of praise (hymns); 
 
 (2) the Sama-veda, or love of tunes (chants); 
 
 (3) the Yajur-veda, or love of prayer, and 
 
 (4) the Atbarva-veda, or love of the Atharvans. 
 Each collection is divided into three parts: (1) 
 The sacred texts (Mantra); (2) the ritual 
 (Brahmana); (3) the philosophical portion 
 (Upanishads). The hymns of the Rig-veda 
 are supposed to have been collected about 1000 
 B. C. 
 
 The Targums are paraphrastic translations of 
 the Hebrew Scriptures into Aramaic, the only 
 tongue generally known to the Jews in post- 
 exilic times. No single Targum covers the 
 whole of the Old Testament, but in one and 
 another there are versions of all the books, 
 except Ezra and Nehemiah. The Targums, 
 long oral, were committed to writing in Christ- 
 ian times. The Onkelos Targum and the 
 Targum ascribed to Jonathan ben Uzzill, the 
 principal of the eighty disciples of Hillel, are 
 the most famous. 
 
 Among the great monastic orders Benedic- 
 tines is the general name given to the followers 
 of St. Benedict (480-543), whose rule bound 
 the monk to permanent abode in the monastery, 
 chastity, renunciation of private property, daily 
 and public solemnization of the divine office, a 
 life of frugality and labor, and filial obedience 
 to the abbot. The order has produced many 
 literary works, but has taken little interest in 
 politics. Though at one time very powerful, 
 the membership to-day does not exceed eight 
 hundred. 
 
 The Tabernacle was the portable tent in 
 which the Ark of the Covenant was conveyed, 
 and as such the sanctuary of Israel. It seems 
 to have been superseded by a more permanent 
 building at Shiloh before David’s time. In 
 Roman Catholic churches the name is given to 
 the receptacle in which the consecrated elements 
 of the Eucharist are retained. It is commonly 
 a small structure of marble, metal or wood, 
 placed over the high altar and appropriated ex- 
 clusively to the reservation of the Eucharist, no 
 other object whatever being allowed to be kept 
 in it. 
 
 The word cabbala , which literally means 
 “tradition,” in itself might be used for any 
 Jewish doctrine not explicitly contained in the 
 Hebrew Bible since the text assumed its present 
 form. The moral and ritual precepts of the 
 Talmud are all ascribed to a tradition that can 
 be traced step by step. But in its technical 
 sense the cabbala signifies a secret system of 
 
 theology, metaphysics and magic prevalent 
 among the Jews. The cabbalists taught a 
 pantheistic doctrine which came to them from 
 the later and degenerate philosophies of Greece. 
 
 The. S hakers are a religious sect the official 
 title of which is “The United Society of 
 Believers in Christ’s Second Appearing.” They 
 are an offshoot of the Quakers founded by Ann 
 Lee, of Manchester, England, who with eight 
 of her disciples came to America in 1774. Here 
 the Shakers have founded eighteen societies, 
 distributed over seven States. They practice 
 celibacy and community of goods, and are firm 
 believers in the doctrine of spiritualism. The 
 wild, violent motions from which they obtained 
 their name have given place to a regular dance 
 to the singing of a hymn. 
 
 A synagogue is a Jewish place of worship. 
 The origin of this institution is probably to be 
 traced to the period of the Babylonian cap- 
 tivity, although tradition finds it in the patri- 
 archal times. When, through Ezra’s instru- 
 mentality, the ancient order of things was 
 restored in Judea, synagogues were established 
 in all the towns for the benefit of those who 
 could not take part oftener than three times a 
 year in the worship of the temple at Jerusalem, 
 and a special ritual of readings and prayers was 
 instituted. From the time of the Maccabees 
 we find them even in all the villages. 
 
 Hospitallers, in the Roman Catholic 
 Church, are charitable brotherhoods, founded 
 for the care of the poor and of the sick in hos- 
 pitals. They follow for the most part the rule 
 of St. Augustine, and add to the ordinary vows 
 of poverty, chastity and obedience that of self- 
 dedication to the particular work of their order. 
 The Knights of St. John of Jerusalem and the 
 Teutonic Knights were both originally hospi- 
 tallers. The Knights Hospitallers of the Holy 
 Spirit were founded at Montpellier in 1198 by 
 Guy of Montpellier, and the hospitallers of Our 
 Lady of Christian Charity at Paris in the end 
 of the thirteenth century by Guy de Joinville. 
 And numerous similar orders have been estab- 
 lished since then. 
 
 The Society of Friends, or Quakers, was 
 founded in 1624 by George Fox, a shoemaker, 
 of Drayton, in Leicestershire. They believe in 
 the main fundamental principles of what is 
 called “ Orthodox Christianity,” but they 
 express their religious creed in the very words 
 of the New Testament Scripture, and each 
 member has the liberty of interpreting the words. 
 Their main specialty is the belief of “The 
 Light of Christ in man,” and hence they enter- 
 tain a broader view of the Spirit’s influence 
 than other Christians. In morals, propriety of 
 conduct, good order and philanthropy, the 
 Quakers are a pattern society. 
 
486 
 
 RELIGIONS AND CREEDS 
 
 The Tunkers, by corruption Durikards (but 
 by themselves called “the Brethren”), is a 
 religious sect found chiefly in Pennsylvania, 
 Maryland, Virginia, Ohio, Indiana, Illinois, 
 Iowa, Missouri, Nebraska and Kansas. Alto- 
 gether they number nearly one hundred thou- 
 sand, and are almost confined to the United 
 States, although small bodies exist in Denmark 
 and Sweden. Yet the sect had its birth in 
 Germany, being indeed a child of the Pietist 
 movement of the seventeenth century; but 
 between 1719 and 1729 all the members, har- 
 assed and persecuted at home, had, on Penn’s 
 old invitation, removed to Pennsylvania and 
 settled about Germantown and Philadelphia, 
 from whence they gradually spread southward 
 and westward. In their creed the Brethren are 
 thoroughly evangelical. 
 
 The term Apocrypha (a Greek word meaning 
 “hidden,” “secret”) seems, when applied to 
 religious books or writings, to have been used 
 ( 1 ) for such as were suitable, not for the mass 
 of believers, but for the initiated only; works 
 containing the esoteric or recondite teaching of 
 the faith or sect; (2) works the date, origin 
 and authorship of which were unknown or 
 doubtful; ( 3 ) works which claimed to be what 
 they were not, were spurious or pseudepi- 
 graphic. When the Apocrypha is spoken of, 
 the Apocrypha of the Old Testament is gener- 
 ally meant. Another large group may be called 
 the apocryphal books of the New Testament. 
 
 The Vulgate is the authorized translation of 
 the Scriptures into Latin in use in the Roman 
 Catholic Church. Before the end of the fourth 
 century the Vetus , or old Latin version, called 
 also the Itala (because in use in Italy), had 
 become exceedingly corrupt, and in 382 Jerome, 
 at the request of Pope Damasus, undertook to 
 revise and correct this version. The Gospels 
 were completed in 383, and the whole New 
 Testament soon after; and this revision of the 
 old version is the present text of the Vulgate 
 New Testament. The official edition of the 
 authentic Vulgate now in use in the Roman 
 Catholic Church is that published by Clement 
 VIII. in 1592. 
 
 The Trappists are a religious order founded 
 in 1410 in Normandy by Rotrou, Compte de 
 Perche. It was refounded by Abbe de Rancd 
 in 1636. It is a reformed Benedictine order. 
 The female order, called Trappistines, was 
 instituted 1822. When driven out of France in 
 1791 the Trappists went to Switzerland and 
 built the monastery called Val-Sainte , which 
 was suppressed in 1811. Fifty-nine monks of 
 La Trappe migrated from England to France 
 in 1817 and settled in La Loire Inferieure. In 
 1822 the Trappists had sixteen houses in France. 
 Their chief monastery was burnt to the ground 
 
 in August, 1871. They have several houses in 
 the United States. 
 
 Under the name of breviary , Roman Cath- 
 olics understand the book which contains all 
 the ordinary and daily services of their church 
 except (a) those connected with the celebration 
 of the Eucharist, which are contained in the 
 Missal , and (b) those for special occasions, 
 such as baptisms, marriages, ordinations, 
 funerals, etc., which are contained in the Ritual 
 or Pontifical , according as they fall within the 
 sphere of ordinary priests or bishops. In the 
 Established Church of England, therefore, the 
 breviary would be exactly represented by a 
 prayer-book containing, after the preface, 
 tables, etc., the morning and evening prayer, 
 litany, Athanasian creed, collects, psalter and 
 all the lessons for every day in the year, with 
 the addition of a complete set of hymns for the 
 different occasions. 
 
 Theosophy is a name often applied to the 
 systems of the speculative mystics of the 
 mediaeval and later times, as Eckhart, Bohn, 
 Schelling and others. The term is now applied 
 to the tenets of the Theosophical Society, 
 founded at New York (1875) by Colonel Olcott 
 and Madame Blavatsky ( d . 1891), an American 
 Russian. The search after divine knowledge, 
 the investigation of the powers of man and of 
 the hitherto unexplained laws of nature, the 
 study of Eastern philosophy, and the establish- 
 ment of a universal brotherhood, are some of 
 the objects which it sets before itself. The 
 most striking tenet of theosophy to outsiders is 
 that which asserts that man is possessed of 
 hitherto undeveloped powers over nature, in 
 which respect it has affinities with mediaeval 
 Rosicrucianism and modern Spiritualism. 
 
 Among the Jews the Talmud is a book held 
 in high veneration, containing the Mishna, or 
 oral law, and the Gemara , or commentary on 
 the Meshna. There are two forms or editions 
 of the Talmud : ( 1 ) The Palestinian ( commonly 
 called the Jerusalem Talmud), completed about 
 the middle of the fifth century, and (2) the 
 Babylonian Talmud, completed towards the end 
 of the sixth century. The latter is the larger 
 and more valuable of the two. The Talmud is 
 divided into Halaka, or legal part, and Hagada , 
 or legendary part. The Halaka still rules 
 J ewish life, especially in regard to dietary laws, 
 marriages and festivals, and is the authoritative 
 text-book of all rabbinic tribunals. 
 
 The Flagellants were fanatics who appeared 
 at sundry times in Europe, and marched about 
 in procession along the streets and public roads 
 to appease the wrath of God. They marched 
 two and two, singing dolorous hymns, mingled 
 with groans, and every now and then stopped 
 to whip each other with scourges to “ atone for 
 
RELIGIONS AND GREEDS 
 
 487 
 
 the sins of the people.” They first appeared in 
 the eleventh century under St. Peter Damian ; 
 again in 1268, when Reinier, a Dominican, 
 formed them into a sect; again in 1349, when 
 Germany was attacked with the pestilence 
 called the Black Death; again in 1574, when 
 Henry III. of France joined the sect. 
 
 The natives of Botocudes, one of the hottest 
 regions of the earth, believe that heaven will be 
 a land of cool streams and shady groves entirely 
 cleared of all underbrush and cacti ! All desert- 
 dwellers, it is said, die expecting to awake in a 
 wooded land supplied bountifully with cold 
 water. Natives of the frozen north have para- 
 dise pictured as a land of warm sunshine, with 
 glowing fires overhung with pots of boiling 
 whale’s blubber, and easeful couches of fur 
 scattered here and there. TheUaroline islanders, 
 who are passionately fond of liquor, but who 
 are in mortal dread of breaking their necks by 
 falling from one of the millions of cliffs with 
 which their islands abound, believe that para- 
 dise will be a land as level as the floor, where 
 one can get drunk and not be in constant dread 
 of cracking his cervical vertebrae. 
 
 The Society of Jesus, or Jesuits, was founded 
 by Ignatius Loyola and confirmed by Paul III. 
 in 1545. It was monarchical in its constitution 
 and secular, while all other Catholic societies 
 are more or less democratic and regular. The 
 head of the society is called the General, or 
 Prcepositus Generalise and holds his office for 
 life. This General has absolute command over 
 the whole society, and from his decisions there 
 is no appeal. The four objects of the society 
 are: (1) The education of youth; (2) the edu- 
 cation of others by preaching, etc.; (3) the de- 
 fense of the Catholic faith against all heretics 
 and unbelievers, and (4) the propagation of 
 the Catholic faith among the heathen. The 
 Jesuits wear no monastic garb, but dress like 
 any other of the “ secular clergy,” and live in 
 no religious house, but in private dwellings. 
 
 Candlemas is an ecclesiastical festival ob- 
 served on 2d February in honor of the Purifi- 
 cation of the Virgin Mary, when she presented 
 the infant Jesus in the temple. The great feast 
 of expiation and purification ( Februa ) in 
 ancient Rome was held on the 15th of February. 
 Its institution as a Christian festival took place 
 in the reign of Emperor Justinian in 541 or 
 542. A principal part of the celebration is a 
 procession of light-candles — hence the name. 
 
 The societies formed to distribute the Holy 
 Scriptures are called Bible societies. The fol- 
 lowing are the names of the chief societies, their 
 nationality, date of foundation, and approximate 
 total issue of copies (in whole or in part) of the 
 Bible: England, British and Foreign, 1804 
 (due to the initiative of a Welsh clergy- 
 
 man), translated into some three hundred 
 different languages), 100,000,000; Scotland, 
 National, 1861 (from union of older societies, 
 as the Edinburgh, 1809), 6,000,000; Ireland, 
 Hibernian, 1806, 5,000,000; United States, 1816, 
 40,000,000; France, two societies, f 1818 and 
 1833; Germany, Prussian, 1814; Switzerland, 
 Basle, 1804; Russian, 1826, suppressed, but 
 revived 1831; Sweden, 1808; Norway, 1816; 
 Netherlands, 1815. 
 
 The Kaaba, or “ Caaba,” was taken possession 
 of by Cossai about 455, and was restored in 
 1630 by the Sultan Mustapha. The word 
 means “the square house,” and it designates a 
 stone building in the great mosque at Mecca. 
 Next the silver door is the famous Black Stone, 
 “dropped from Paradise.” It was originally 
 white, but the sin of the world has turned it 
 black. In pilgrimages the devotee walks round 
 the Kaaba seven times, and each time he passes 
 the stone either kisses it or lays his hand 
 thereon. According to Arabian legend, Adam, 
 after his expulsion from the garden, worshiped 
 Allah on this spot. A tent was then sent down 
 from heaven, but Seth substituted a hut for the 
 tent. After the flood Abraham and Ishmael 
 rebuilt the Kaaba. 
 
 By infallibility is meant entire exemption 
 from liability to error when the Pope speaks ex 
 cathedra. The dogma of papal infallibility was 
 promulgated by the Vatican Council in 1870. 
 As adopted by the Council it is thus defined : 
 “We teach and define that it is a dogma 
 divinely revealed, that the Roman pontiff, when 
 he speaks ex cathedra , that is, when in dis- 
 charge of the office of pastor and doctor of all 
 Christians, by virtue of his supreme authority, 
 he defines a doctrine regarding faith and 
 morals to be held by the universal Church, 
 by the divine assistance promised him in 
 blessed Peter is possessed of that infalli- 
 bility with which the Divine Redeemer willed 
 that his Church should be endowed for defining 
 doctrines regarding faith or morals ; and that, 
 therefore, such definitions of the Roman pontiffs 
 are irreformable of themselves and not by con- 
 sent of the Church.” 
 
 The Waldenses, or Vaudois, is a sect inhab- 
 iting the valleys of the Cottian Alps, in Northern 
 Italy. It was founded by Peter Waldo (1170), 
 a rich merchant of Lyons, who sold his goods 
 and gave the money to the poor, and went forth 
 as a preacher of the doctrine of Christ from a 
 translation of the New Testament made into 
 Provencal. The preaching of the Waldenses led 
 to collision with the ecclesiastical authorities, 
 and they were formally condemned by the 
 Lateran Council of 1215. Persecution increased, 
 and the Waldenses, originally an esoteric society 
 within the church, withdrew altogether from its 
 
488 
 
 TO OBTAIN STANDARD TIME 
 
 ministrations, and appointed ministers of their 
 own, election taking the place of ordination. 
 By the end of the thirteenth century they were 
 found in France, Italy, Spain and Germany; 
 but their numbers were greatly reduced, and 
 
 their limits circumscribed, by persecution on 
 the one hand, and the general move of Protest- 
 antism at the Reformation on the other. They 
 have, at present, about forty churches, with 
 four thousand members. 
 
 
 = = To Obtain Standard Time = = 
 
 v sv **■ s&r 
 
 At places named below, add to or substract 
 from local or sun-time the figures given. The 
 standards, or divisions, are indicated as follows : 
 E., Eastern; 0., Central; M., Mountain. Addi- 
 tion is indicated by a; substraction by s. To 
 find local time from standard time reverse the 
 operation : 
 
 Albany, N. Y C., s.. 5 
 
 Austin, Texas C., a.. 31 
 
 Baltimore, Md E., a.. 16 
 
 Bismarck, N. D C., a. .43 
 
 Boston, Mass E., s.,16 
 
 Buffalo, N. Y E., a.. 16 
 
 Burlington, la C., a.. 6 
 
 Cairo, 111 0., s.. 3 
 
 Charleston, S. C E., a.. 20 
 
 Chicago, 111 C., s.,10 
 
 Cincinnati, O C., s.,22 
 
 Cleveland, O ' C., s.. 23 
 
 Columbus, O C., s.,28 
 
 Columbia, S.C E., a. .24 
 
 Dayton, O C., s..23 
 
 Denver, Col ^ M., a. . 0 
 
 Des Moines, la C., a.. 14 
 
 Detroit, Mich.. C., S..28 
 
 Dubuque, la 
 
 c., 
 
 a. 
 
 . 3 
 
 Duluth, Minn 
 
 c., 
 
 a. 
 
 . 9 
 
 Erie, Pa 
 
 .... C., 
 
 S'. 
 
 .40 
 
 Evansville, Ind 
 
 c., 
 
 a. 
 
 .10 
 
 Ft. Gibson, Cher. N 
 
 C., 
 
 a. 
 
 .21 
 
 Ft. Wayne, Ind 
 
 C, 
 
 s . 
 
 .19 
 
 Galena, 111 
 
 .... c., 
 
 a. 
 
 . 2 
 
 Galveston, Tex 
 
 c., 
 
 a. 
 
 .19 
 
 Grand Haven, Mich 
 
 c., 
 
 s. 
 
 .15 
 
 Harrisburg, Pa 
 
 E, 
 
 a. 
 
 . 7 
 
 Houston. Tex 
 
 ... C., 
 
 a. 
 
 .21 
 
 Huntsville, Ala 
 
 .... C., 
 
 s. 
 
 .12 
 
 Indianapolis, Ind 
 
 .... c., 
 
 s. 
 
 .16 
 
 Jackson, Miss 
 
 .... c., 
 
 a. 
 
 . 1 
 
 Jacksonville, Fla 
 
 C., 
 
 s. 
 
 .33 
 
 Janesville, Wis 
 
 .... c., 
 
 s . 
 
 . 4 
 
 Jefferson City, Mo 
 
 ... c., 
 
 a. 
 
 . 9 
 
 Kansas City, Mo 
 
 .... c., 
 
 a. 
 
 .18 
 
 Keokuk, la 
 
 .... c., 
 
 a. 
 
 . 6 
 
 Knoxville, Tenn 
 
 La Crosse, Wis 
 
 Lawrence, Kas 
 
 Lexington, Ky 
 
 Little Rock, Ark 
 
 Louisville, Ky 
 
 Lynchburg, Va 
 
 Memphis, Tenn 
 
 Milwaukee, Wis 
 
 Mobile, Ala 
 
 Montgomery, Ala 
 
 Nashville, Tenn 
 
 New Haven, Conn 
 
 New Orleans, La 
 
 New York, N. Y 
 
 Norfolk, Ya 
 
 Ogdensburg, N. Y 
 
 Omaha, Neb 
 
 Pensacola, Fla 
 
 Philadelphia, Pa 
 
 Pittsburg, Pa 
 
 Portland, Me 
 
 Providence, R. I 
 
 Quincy, 111 
 
 Raleigh, N. C 
 
 Richmond, Ya 
 
 Rock Island, 111 
 
 Rochester, N. Y 
 
 Santa Fe, N. M 
 
 Savannah, Ga.. 
 
 Shreveport, La 
 
 Springfield, 111 
 
 St. Joseph, Mo 
 
 St. Louis, Mo 
 
 St. Paul, Minn 
 
 Superior City, Wis .... 
 
 Syracuse, N. Y 
 
 Toledo, O 
 
 Trenton, N. J 
 
 Utica, N. Y 
 
 Washington, D. C. 
 
 Wheeling, W. Va 
 
 Wilmington, Del 
 
 Wilmington, N. C 
 
 Yankton, S. D 
 
 C., s. .24 
 C., a.. 5 
 C., a. .21 
 C., s. .23 
 C ., a. . 9 
 C., s. .13 
 C., a. .17 
 C ., a. . 0 
 C., a. . 8 
 C., s . . 8 
 C., s.,15 
 C., s.,13 
 E., s. . 8 
 C., a. . 0 
 E., s.. 4 
 E., a . . 5 
 E., a. . 2 
 C., a. .24 
 C., s..ll 
 C., a . . 1 
 C., a. .20 
 E., s.,19 
 E., s.,14 
 C., a. . 6 
 E., a. .15 
 E., a. . 10 
 C ., a. . 3 
 E., a. .11 
 M ., a.. 4 
 C., s . .36 
 C., a.. 15 
 C., s. . 2 
 C., a. .19 
 C., a. . 1 
 C., a. . 12 
 C., a. . 8 
 E., a. . 5 
 C., s . . 26 
 E., s.. 1 
 E., a.. 1 
 E., a. . 8 
 E., a. .23 
 E., a. . 2 
 E., a. .13 
 C., a. .29 
 
ALPHABETICAL INDEX 
 
 % 
 
 PAGE 
 
 ABOLITIONISTS, first platform of the. . . 164 
 
 Abolition party, beginning of the 164 
 
 Abstracts of title 50 
 
 Academy, origin of name 94 
 
 Accidents and emergencies 218 
 
 Accidents in railway travel, chances of 95 
 
 Accommodation paper 74 
 
 Acknowledgment, certificate of 59 
 
 Acknowledgment of deeds 50 
 
 Aconite, ointment of 423 
 
 plaster of . 433 
 
 Aconitine, ointment of 423 
 
 Acreage of grain 181 
 
 Adams, John, administration of 162 
 
 Adams, John Quincy, President 163 
 
 Administrators, duties of 54 
 
 Advertisement, first newspaper 86 
 
 African tongues 183 
 
 Agency and attorney 47 
 
 Age of horses, etc., to tell 322 
 
 Ages, prehistoric 145 
 
 Agreements and contracts 44 
 
 Agreement, general form of 57 
 
 Agricultural or mineral lands 61 
 
 Agricultural tenancy 48 
 
 Agriculture, chemistry of 411 
 
 Ague, or intermittent fever 194, 205 
 
 to avoid 208 
 
 Air-brake, invention of 79 
 
 Air, composition of the 206 
 
 dangers of foul 209 
 
 death from want of 83 
 
 Alabama claims 166 
 
 Alabaster, to clean 369 
 
 Albatross, the 89 
 
 Alcohol, degrees of, in wines and liquors. . . 84 
 
 Alcoholic poisoning 222 
 
 Alexander the Great 329 
 
 Alexandrian library 77 
 
 Alfred the Great 80, 175 
 
 Alloys, table of 347 
 
 Almanacs 80 
 
 Almond biscuits 276 
 
 Almond paste 224 
 
 Aloes, oil of 418 
 
 Alphabet, deaf and dumb 192 
 
 for the blind 192 
 
 telegraphic 192 
 
 Alpnach, the slide of 83 
 
 Alps, the 83 
 
 limit of vegetation on the 83 
 
 Alum, burnt, uses of . . 207 
 
 in bread, to discover 369 
 
 ointment of 423 
 
 poultice of 437 
 
 Amber oil, liniment of 407 
 
 Amendments to Constitution T \ 67 
 
 America, discovery of 77 
 
 American Federation of Labor 189 
 
 American flag, history of 171 
 
 Americans, rise of famous 100 
 
 Amethyst, imitation 431 
 
 Ammoniacal plaster 433 
 
 PAGE 
 
 Ammonia, liniment of. 407 
 
 Amsterdam 79 
 
 Andorra 81 
 
 Angels on horseback 242 
 
 Angelus bell, the 482 
 
 Aniline dyes, invention of 78 
 
 Ankle, sprained 221 
 
 Annuity policies 72 
 
 Anodyne poultice 437 
 
 Ant, brain of the 89 
 
 Anti-Christ 482 
 
 Anti-bilious pills 369 
 
 Anti-Federalist party, principles of 162 
 
 Antiquities, finest collection of 89 
 
 Anti-Renters 167 
 
 Antiseptic poultice 437 
 
 Antonyms and synonyms 25 
 
 Ants, to destroy 369 
 
 white, structures of 89 
 
 Aperient fruit salts 198 
 
 Apocrypha, the 486 
 
 Apoplexy 193, 218 
 
 (compression of the brain) 220 
 
 Apostles, fate of the 322 
 
 Apple charlotte 278, 288 
 
 jelly 287 
 
 of Sodom 482 
 
 poultice 437 
 
 puddings 278 
 
 snow 283 
 
 snowballs 281 
 
 solid 283 
 
 turnovers 287 
 
 water 304 
 
 Apples as medicine 207 
 
 Apprentice system, end of 189 
 
 Apricot marmalade 413 
 
 Aquaria, cement for 369 
 
 Arabic figures 176 
 
 Arbitration 56, 189 
 
 Arch, largest 88 
 
 Architects and builders, facts for 343 
 
 Area of chief countries 174 
 
 of continents 174 
 
 Areas of circles 342 
 
 Armies, largest 87 
 
 Arnica, liniment of 200, 407 
 
 Arnica plaster 433 
 
 Aromatic spirit of vinegar 369 
 
 Arrest, exemption from 66 
 
 Arson, degrees of 66 
 
 Art and music, history of (chart) 184 
 
 Arthur, Chester A., twenty-first President. . . 166 
 
 Artichokes 262 
 
 Artificial ebony 385 
 
 feeding of infants 212 
 
 ivory 401 
 
 precious stones 431 
 
 stone 456 
 
 Artillery, invention of 77 
 
 Arundelian marbles, the 145 
 
 Aryan tongue, the 183 
 
 Asafoetida, uses of 210 
 
190 
 
 ALPHABETICAL INDEX 
 
 PAGE 
 
 Ascetics, the 482 
 
 Asparagus 261, 262 
 
 Asparagus soup 237 
 
 Assault and battery 66 
 
 Assignment for benefit of creditors 51, 57 
 
 of lease 48 
 
 of patent 65 
 
 of written instrument 57 
 
 Assignments 51 
 
 Attorney 47 
 
 power of 58 
 
 Axle grease 369 
 
 Asthma 199, 203 
 
 Astringents (fruits) 389 
 
 gABYLON, hanging gardens of 176 
 
 Bacon, quotation from 23 
 
 Bacteria, protection against 217 
 
 Baking-powder 269, 37C 
 
 Balance of power, European 179 
 
 Baldness 227 
 
 lotion for 226 
 
 Baldwin, Matthias 100 
 
 Balloon ascension, first 77 
 
 “Ballooning” 74 
 
 Bankers’ time table 328 
 
 Bank, first American savings 79 
 
 Banking capital of nations 178 
 
 Banking system, Hill’s 368 
 
 Bank of England. 78 
 
 Bankruptcy * 57, 67 
 
 Bankrupt, origin of term 351 
 
 Banks, national, law governing 222 
 
 Barley scones 271 
 
 soup 237 
 
 water 305 
 
 “Barn-burners” 167 
 
 Barrenness, proportion of 83 
 
 Bartholdi’s statue of Liberty 91 
 
 Bathing 223 
 
 Batteries, directions for setting up, etc 366 
 
 Batter pudding 278 
 
 Battles of history, decisive 316 
 
 of the Civil War 313 
 
 Bay rum 370 
 
 Beans, baked 261 
 
 French 260 
 
 Bean soup 238 
 
 Bed-bugs, to get rid of 370 
 
 Bed-bugs, turpentine sure destruction 461 
 
 Bed-ticks, to clean 370 
 
 Beef 246 
 
 cake 247 
 
 croquettes 247 
 
 curried 253 
 
 extract of 3«6 
 
 gravy soup 235 
 
 Beef, stewed 248 
 
 Beefsteak pie 247 
 
 Beefsteak pudding 246 
 
 Beef-tea 303 
 
 Beef tongue 248 
 
 Beelzebub 484 
 
 Bees (memory rhymes) 228 
 
 Bee-sting, to remove a 221 
 
 Beeswax, to bleach 370 
 
 PAGE 
 
 Beets, pickled 264 
 
 Belial, meaning of 482 
 
 Belladonna, liniment of 407 
 
 ointment of 423 
 
 plaster of 433 
 
 poultice of 437 
 
 Bell, book and candle 484 
 
 Bells, largest 83 
 
 Belting, cement for 377 
 
 horse power of, etc. 344 
 
 Belts, electric 385 
 
 Benedictines, the 485 
 
 Bennett, James Gordon 100 
 
 Beverages 301 
 
 Bible, facts about the 312 
 
 first printed 79 
 
 Bible societies 487 
 
 Bibles of the world, the seven 323 
 
 Bigamy . 66 
 
 Bile, bilious or liver complaints 193, 203 
 
 Bilious cholera 203 
 
 Bilious complaints 203 
 
 Bilious headache. ... . 198 
 
 Biliousness, remedy for 370 
 
 Bill of exchange or draft 57 
 
 form of 61 
 
 Bill of sale 52 
 
 forms of 58, 60 
 
 Biography, a dictionary of 101 
 
 Birch, oil of 419 
 
 Birds, flight of 82 
 
 largest, smallest and swiftest 89 
 
 longevity of 80 
 
 Birthdays 351 
 
 (memory rhymes) 228 
 
 Births, average number of 84 
 
 illegitimate 83 
 
 Biscuit, beaten 272 
 
 Biscuit making, the secret of 269 
 
 Biscuits, puff 272 
 
 almond 276 
 
 Graham 271 
 
 lemon, cocoanut, rice 277 
 
 Bites of insects 221 
 
 Bites of snakes 221 
 
 Blackberry shortcake 276 
 
 Blackboard, to make a 370 
 
 Black eye, to cure 202 
 
 Blackheads, ointment for 223 
 
 Blacking, for boots, invention of 79 
 
 for harness 370 
 
 for shoes 370 
 
 for stoves 371 
 
 paste 431 
 
 Blackstone 43 
 
 Bladder, inflammation of the 194 
 
 Bladders, to prepare 371 
 
 Blaine, James G 167 
 
 Blanc mange, chocolate, isinglass 287 
 
 strengthening 304 
 
 Blast furnace, first devised 78 
 
 Bleaching fluid 371 
 
 Bleaching with chloride of lime 371 
 
 Bleeding from the nose 199 
 
 See Hemorrhage. 
 
 Blight in fruit trees 371 
 
ALPHABETICAL INDEX 
 
 491 
 
 Blind, alphabet for the 
 
 Blind people, number of 
 
 Board and plank measurement 
 
 Boardinghouse-keeper, responsibility of 
 
 Board of Trade, terms used on 
 
 Boils, to cure 
 
 Boilers, size, capacity, etc., of 
 
 to test water for 
 
 Boiling 
 
 Bond, common form of 
 
 for a deed, form of 
 
 Bonds 52, 
 
 Bones in human body 
 
 Bonner, Robert 
 
 Bookbinder’s varnish 
 
 Books, first printed. 
 
 invention of 
 
 sold at Leipzig 
 
 to marble 
 
 Boots and shoes 
 
 Borax, liniment of 
 
 “Border ruffians” 
 
 Borers, to destroy 
 
 Bottles, to cap 
 
 to clean 
 
 Bowels, inflammation of the 
 
 looseness of the 
 
 Brahminism 
 
 Brain, compression of the 
 
 inflammation of the 
 
 water on the 
 
 weight of the 
 
 Brandreth’s pills 
 
 Bran poultice 
 
 Brass, to clean 
 
 Brazil grass 
 
 Bread and cakes 
 
 Bread, Boston brown 
 
 brown 
 
 Italian 
 
 poultice 
 
 to cut hot 
 
 to discover alum in 
 
 Breath, bad 
 
 to sweeten the 
 
 Breckinridge, John C 165, 
 
 Breeches Bible, the 
 
 Breviary, the 
 
 Brick, burnt, introduced 
 
 color of 
 
 number required to construct any build- 
 ing 331, 
 
 Bricklayers and plasterers, facts for 
 
 Bride cake, white 
 
 Bridges, largest, longest and highest 
 
 Bright’s disease, tomato in 
 
 British Museum 
 
 British colonial politics 
 
 British politics 
 
 Broadcloth, to judge 
 
 to remove stains from 372, 
 
 Broiling 
 
 Brokerage and commission 
 
 Bronchitis 
 
 Bronze, to clean 
 
 Bronze age 
 
 PAGE 
 
 Bronzing 372 
 
 Brooms, to preserve 372 
 
 treatment of 457 
 
 Brooder, how to run a 439 
 
 Broth, various recipes for making 303 
 
 Brown, John, raid into Virginia 165 
 
 Bruises and wounds 203 
 
 Brushes, paint, to preserve 426 
 
 See Hair-brushes. 
 
 Bryant 173 
 
 Bubble and squeak 247 
 
 Buchanan, James, fifteenth President 165 
 
 Buckets, to clean 402 
 
 “Buck-tails” 167 
 
 Buckwheat cakes 273 
 
 Buddhism 185, 483 
 
 Builders’ estimating tables 333 
 
 Builders, handy facts for 331, 332, 343 
 
 Building, highest in the world 91 
 
 largest 87 
 
 largest permanent 90 
 
 tallest in Chicago 87 
 
 materials, wear and tear of 338 
 
 Buildings, capacity of public 85 
 
 Bull, papal 484 
 
 Bullock’s heart, roast 247 
 
 “Bulls” and “bears”... 74 
 
 Bunions 372 
 
 Burglary 66 
 
 Burns and scalds 218 
 
 eggs a remedy for 385 
 
 turpentine applied to 461 
 
 Burnt alum, uses of 207 
 
 Burr, Aaron 162 
 
 Business and legal forms 57 
 
 Business law in brief 43 
 
 Bushel, legal weight of 326 
 
 Butter, to cure 299 
 
 rancid, to restore 373 
 
 to preserve 299 
 
 various ways of serving 300 
 
 Butter beans 260 
 
 Byron, quotation from 176 
 
 CAABA, the 487 
 
 Cabbage a la cauliflower 258 
 
 Cabbage aux pommes 258 
 
 for roast meats 258 
 
 salad 263 
 
 stuffed 258 
 
 Cable, Atlantic 88 
 
 first operated 77 
 
 Caesar, Julius 86 
 
 last words of 175 
 
 Cajeput oil, liniment of 407 
 
 Cake-making 269 
 
 Calcimining 373 
 
 Calculations, practical i 325 
 
 Calf’s head, hashed, a la poulette 250 
 
 Calhoun, John 0., protective tariff 163 
 
 Calico printing, invention of 77 
 
 California, acquisition of 164 
 
 Calomel, ointment of 423 
 
 Calvin, John 173 
 
 Calvinism 487 
 
 Camel, carrying power of 83 
 
 PAGE 
 
 192 
 
 85 
 
 328 
 
 52 
 
 74 
 
 385 
 
 346 
 
 467 
 
 232 
 
 57 
 
 58 
 
 73 
 
 82 
 
 100 
 
 463 
 
 81 
 
 78 
 
 83 
 
 412 
 
 371 
 
 407 
 
 165 
 
 371 
 
 371 
 
 371 
 
 194 
 
 194 
 
 185 
 
 219 
 
 194 
 
 195 
 
 85 
 
 371 
 
 437 
 
 371 
 
 176 
 
 268 
 
 270 
 
 270 
 
 272 
 
 437 
 
 372 
 
 369 
 
 370 
 
 227 
 
 166 
 
 483 
 
 486 
 
 77 
 
 326 
 
 332 
 
 332 
 
 277 
 
 91 
 
 209 
 
 89 
 
 182 
 
 182 
 
 372 
 
 454 
 
 232 
 
 74 
 
 203 
 
 372 
 
 145 
 
492 
 
 ALPHABETICAL INDEX 
 
 PAGE 
 
 Campaign of intellect, the 167 
 
 Camphor, liniment of 407 
 
 Camp-meetings 484 
 
 Canada thistles, to destroy 373 
 
 Canary birds, care of 324 
 
 Candies, home-made 288 
 
 Candle-power 373 
 
 Candlemas 487 
 
 Cane-bottom chairs, to clean 373 
 
 Canning fruits, etc 297 
 
 Canonical books, the 482 
 
 Canonization . . . 482 
 
 Canning fruits, wax for ./ 468 
 
 Cannon, largest 91 
 
 Cantharides, ointment of extract of 424 
 
 Capitals of principal countries 174 
 
 Capitals, the use of 22 
 
 Capitol at Washington, the 90 
 
 Caponizing 439 
 
 Caramels. See Candies. 
 
 Caramel pudding 278 
 
 Cardinal numbers in seven languages 75 
 
 Carnegie, Andrew 100 
 
 Carpenters’ work and measuring * 336 
 
 Carpets, to brighten 373 
 
 to dust 373 
 
 to extract grease from 374 
 
 introduction of 77 
 
 to prevent moths in 373 
 
 to renovate 374 
 
 to select 374 
 
 Carriages, first used 78 
 
 rattling 374 
 
 to wash 374 
 
 Carrier pigeons 83 
 
 Carrots 260 
 
 Cartesian doctrines, the 482 
 
 Carving 477 
 
 Case-hardening 375 
 
 Casks or barrels, to measure 325 
 
 Castings, shrinkage of 375 
 
 Cast iron and timber, comp, strength of . . . . 333 
 
 Cast iron balls, weight of 340 
 
 columns, weight of 340 
 
 round, weight per lineal foot 340 
 
 rules for obt. approximate weight 341 
 
 Cast iron work, to preserve 400 
 
 Castor oil 421 
 
 Catacombs, most ancient 80 
 
 Cataracts, greatest and highest 88 
 
 Catarrh 203 
 
 salt a cure for 446 
 
 Caterpillars and aphides 375 
 
 Catsups, etc 267 
 
 Cattle, to ascertain weight of 325 
 
 Cauliflower 261 
 
 Caveach (mackerel) . 239 
 
 Caveats 66 
 
 Cavern, largest 87 
 
 Cayenne pepper as a stimulant 200 
 
 Celery 375 
 
 salad 264 
 
 soup 236 
 
 to stew 257 
 
 Cellars, to disinfect 375 
 
 Celluloid 375 
 
 PAGE 
 
 Cement, how to use 333 
 
 Cements for all purposes 376 
 
 Cemetery, the most extensive 89 
 
 Census of 1890 307 
 
 Certificate of acknowledgment 59 
 
 Chamomile, ointment of 424 
 
 Chandeliers, to renew *..... 378 
 
 Change, how to make 354 
 
 Chapped hands, camphor tablet for 224 
 
 Chapped skin, an excellent lotion for 224 
 
 Charlotte, apple 278 
 
 Charlotte russe 287 
 
 Charts of history...- 145 
 
 Chattel mortgages 51 
 
 Check, largest ever drawn 87 
 
 Checks paid, aggregate of 82 
 
 Cheese, to make 300 
 
 to preserve 300 
 
 to test.., 378 
 
 sticks 274 
 
 straws 300 
 
 Chestnut sauce 245, 256 
 
 Chewing-gum 379 
 
 Chicago as a grain port 86 
 
 as a railroad center 87 
 
 fire 90 
 
 wonderful growth of 310 
 
 Chicken d la jardiniere 243 
 
 braised 244 
 
 croquettes 243 
 
 loaf 243 
 
 patties 243 
 
 jellied 243 
 
 pie 284 
 
 pressed 244 
 
 rissoles 1243 
 
 salad 264 
 
 soup 235 
 
 Chicken cholera 439 
 
 Chicken lice, to destroy 406 
 
 Chicken-pox 193, 216 
 
 Chilblain cream 200 
 
 ointment 424 
 
 remedy 200 
 
 Chilblains 193, 203 
 
 Children need sleep 215 
 
 the care of 212 
 
 Children’s teeth, care of 213 
 
 Chile sauce 256 
 
 Childs, George William 100 
 
 Chills (external stimulant) 201 
 
 Chimneys, boiler 347 
 
 brick 346 
 
 or wells, to examine 468 
 
 to stop leaks around 379 
 
 China, history of 86 
 
 railroads in 80 
 
 religious systems in 483 
 
 China, to mend broken 379, 385 
 
 Chinese wall 79 
 
 Chloral, deadly effects of 85 
 
 Chloride of lime, liniment of 407 
 
 Chloroform, liniment of 407 
 
 ointment of 424 
 
 Chocolate 301 
 
 cake 276 
 
ALPHABETICAL INDEX 
 
 493 
 
 Chocolate, beneficial effects of 
 Chocolate pop-corn 
 
 Choking 218, 
 
 Cholera 203, 
 
 valuable advice on 
 
 bilious 
 
 English 
 
 infantum 
 
 visitation of 1866 
 
 Chowder, fish 
 
 Christian names and their meaning 
 
 Cider, to keep sweet 
 
 without apples r- 
 
 Cinders in the eyes 
 
 Circles, areas of 
 
 circumferences of 
 
 Circular arc, length of 
 
 Circumferences of circles 
 
 Cistern measure 
 
 Cisterns, etc., capacity of 
 
 Cities, nicknames of 
 
 Cities of the world (chart) 
 
 City, oldest in U. S 
 
 Civil Rights bill, passage of the 
 
 Civil service reform bill, Pendleton’s 
 
 Cities, population of 
 
 Citizenship, conditions for 
 
 City, largest 
 
 largest not on navigable river 
 
 Civil War, statistics of the 
 
 Clay, Henry 163, 
 
 Clay compromise, the 
 
 Clay tariff 
 
 Clear soup 
 
 Mrs. President Harrison’s 
 
 Cleopatra’s needles 
 
 Clergy, secular and regular 
 
 Cleveland, Grover, twenty-second President. 
 
 Clinkers, to remove 
 
 Climates of the United States 99, 
 
 Clock movements, to clean 
 
 Clock of Strasburg cathedral, the 
 
 Cloth, to clean, renovate, revive 
 
 to revive faded black 
 
 Clothes, to clean old 
 
 Clothing in history 
 
 to make watertight 
 
 Clouds, velocity of 
 
 Coal first used 
 
 historical facts 
 
 largest block of 
 
 largest deposits of 
 
 Coal oil first used 
 
 Coat collar, how to clean a 
 
 Coat, to renovate an old 
 
 Cocculus indicus, ointment of 
 
 Cockroaches, to exterminate 
 
 Cocoa 
 
 Cocoanut biscuits 
 
 cake 
 
 oil 
 
 Codfish balls 
 
 stewed, in brown sauce 
 
 Codicils 
 
 Cod-liver oil 
 
 liniment of 
 
 PAGE 
 
 Cod, salt 238 
 
 Cod’s head and shoulders, to boil 238 
 
 Cod’s roes 238 
 
 Coffee and tea as stimulants 211 
 
 Coffee cake 274 
 
 Coffee, introduction of 78 
 
 Coins, standard 81 
 
 to clean, etc 380 
 
 Cold cream 224 
 
 Cold in the head 198, 203 
 
 Cold, suspended animation from intense 220 
 
 severest on record 318 
 
 to cure a 214 
 
 ways to avoid a 212 
 
 when quinine will break up a 212 
 
 Colds and fevers (a mistaken idea) 209 
 
 Cold slaw 263 
 
 Coleridge 172* 
 
 Colic 203 
 
 asafoetida a remedy for 210 
 
 Coliseum at Rome, the 89 
 
 College, first to admit female students 78 
 
 Cologne, cathedral of 91 
 
 Cologne, home-made 380 
 
 Colonies, British, political history of 182 
 
 Colorings for candy 291 
 
 Colored fires 380 
 
 Colossus of Rhodes 81 
 
 Columbian Exposition 87 
 
 Commission 74 
 
 Compass, to tell the points of the 380 
 
 Complexion, best things for the 223 
 
 diet for the 208 
 
 lemons for the 208 
 
 Concussion 219 
 
 Condors, size of 89 
 
 Confederate States, formation of the 166 
 
 Confucianism 185 
 
 Confucius 172 
 
 Congress, powers of 67 
 
 Congressmen, terms of 67 
 
 Constipation 193, 204 
 
 Constitution, adoption of the 161 
 
 amendments to the 67 
 
 Constitutional Union party, the 165 
 
 Consumption 193 
 
 percentage of deaths from 86 
 
 Contagious diseases 215 
 
 Continental Congress 161 
 
 Continents, elevation of 82 
 
 population and area of 174 
 
 Contracts 44 
 
 Contusions 219 
 
 Conversation, the art of 475 
 
 Convulsions 193, 204 
 
 turpentine a remedy for 461 
 
 Cookery and housekeeping 232 
 
 Cookies 275 
 
 Cooking, odors from 417 
 
 time-table 233 
 
 Cooper’s matches 414 
 
 Co-partnership 43, 46 
 
 Copying ink, various recipes 397 
 
 Copying pads 380 
 
 Copying paper, magic 380 
 
 Copying pencils, to make 380 
 
 PAGE 
 
 210 
 
 436 
 
 , 220 
 
 , 215 
 
 216 
 
 203 
 
 194 
 
 214 
 
 84 
 
 241 
 
 92 
 
 379 
 
 379 
 
 202 
 
 342 
 
 343 
 
 351 
 
 343 
 
 325 
 
 346 
 
 3H 
 
 188 
 
 78 
 
 166 
 
 167 
 
 308 
 
 68 
 
 89 
 
 86 
 
 312 
 
 165 
 
 165 
 
 168 
 
 237 
 
 236 
 
 176 
 
 484 
 
 167 
 
 379 
 
 191 
 
 379 
 
 90 
 
 379 
 
 443 
 
 443 
 
 176 
 
 380 
 
 82 
 
 81 
 
 79 
 
 87 
 
 87 
 
 79 
 
 443 
 
 443 
 
 424 
 
 380 
 
 301 
 
 277 
 
 276 
 
 421 
 
 239 
 
 238 
 
 53 
 
 421 
 
 408 
 
494 
 
 ALPHABETICAL INDEX 
 
 Copyright, the law of 
 
 directions for securing 
 
 Cork 
 
 to remove from inside of bottle 
 
 Corkscrew, substitute for 
 
 Corn balls 
 
 Corn bread 
 
 Corn, green, to cook 
 
 Corn soup 
 
 Corn on a floor, to measure 
 
 in crib, to measure 
 
 Corn beef ••. 
 
 Corn plasters, various formulas 
 
 Corn remedies 
 
 “Corners” 
 
 Corns, turpentine applied to 
 
 between the toes 
 
 Corn-starch cake 
 
 Corporations, laws governing 
 
 Cost and price marks 
 
 Cottage pie 
 
 Cottages, cheap wash for 
 
 Cotton, first raised 
 
 Cotton gin, invention of 
 
 Cotton- seed oil 
 
 Cotton-spinning 
 
 Cough 193, 
 
 Coughs, what causes 
 
 Cough syrup 
 
 Coupons 
 
 Court-plaster 
 
 Crabs, boiled 
 
 hot .' 
 
 Crackers 
 
 Cracknels 
 
 Crayon drawings, to fix 
 
 Cream of asparagus soup 
 
 Cream of tomato soup 
 
 Creditors, preferred 
 
 Cremation 
 
 Criminal carelessness 
 
 Criminal law, points of 
 
 Criminals, weight of brains of 
 
 Crop-bound 
 
 Croquettes, beef 
 
 veal 
 
 Croton oil 
 
 ointment of 
 
 Croup 193, 204, 207, 
 
 a simple remedy for 
 
 Crowd, largest 
 
 Crullers - 
 
 Crumpets 
 
 Crushing and tensile strength 
 
 Crust, short 
 
 Crypt 
 
 Cuckoo (memory rhymes) 
 
 Cucumber salad 
 
 Cucumbers 
 
 stuffed . 
 
 Cuffs, ironing 
 
 Curculio, to get rid of 
 
 Currant cake, plain 
 
 Currant vinegar 
 
 Currant water 
 
 Curries 
 
 PAGE 
 
 Curry powder 252 
 
 Customs averages and tariff legislation 168 
 
 Cut glass, to clean 382 
 
 Cuts and wounds 218, 219 
 
 J)AGUERREOTYPE, invention of the 78 
 
 Dairy dishes 299 
 
 Damien, Father 83 
 
 Dampness, to absorb 382 
 
 Damp walls 430 
 
 Damson and cherry pickles 264 
 
 Dandruff 225 
 
 Dark ages 86 
 
 Dates, some interesting 176 
 
 Dauphine, soup hla 236 
 
 Davis, Jefferson 166 
 
 Day, to determine length of 82 
 
 Dead Sea 89 
 
 Deaf and dumb alphabet 192 
 
 asylum, first 77 
 
 Deaf mutes, instruction of 80 
 
 number of 85 
 
 Deaths, average of 84 
 
 Decimal approximations 341 
 
 Decimal equivalents 343 
 
 Declaration of Independence 161 
 
 Deed, acknowledgment of 59 
 
 from a corporation 50 
 
 from a partnership 50 
 
 quitclaim 59 
 
 warranty 58 
 
 Deeds — transfer of property 50 
 
 Deer skins, to dress 382 
 
 Deism 482 
 
 Delicate and delicious soup 237 
 
 Delirium tremens 66 
 
 Democratic party, formation of 163 
 
 Democritus, quotation from 23 
 
 Density of population (chart) 180 
 
 Dentifrice, camphorated 225 
 
 myrrh 225 
 
 Desert, largest 87 
 
 Dessert 288 
 
 Diamonds, imitation 432 
 
 largest 83 
 
 Diana, temple of, at Ephesus 81 
 
 Diarrhoea 203, 204 
 
 Dictionary, first known 84 
 
 Dictionary of Biography 101 
 
 Dies irce 483 
 
 Diet for business men 209 
 
 for women 208 
 
 in homoeopathy 206 
 
 Diphtheria 198, 207, 215, 216 
 
 Dipsomania, remedy for 443 
 
 Disinfectants 382 
 
 sick-room 211 
 
 Disinfection of food ; . . . 217 
 
 Disraeli 172 
 
 Dissolution of partnership 47 
 
 Diuretics (fruits) 389 
 
 Divorce laws 55 
 
 Divorces, number of 81 
 
 Dog-bites 207 
 
 Dog, the biggest 87 
 
 Dogs, training and care of 382 
 
 PAGE 
 
 62 
 
 63 
 
 86 
 
 381 
 
 381 
 
 436 
 
 271 
 
 261 
 
 237 
 
 327 
 
 325 
 
 247 
 
 434 
 
 381 
 
 74 
 
 461 
 
 381 
 
 277 
 
 52 
 
 354 
 
 283 
 
 381 
 
 78 
 
 79 
 
 421 
 
 77 
 
 204 
 
 211 
 
 381 
 
 74 
 
 381 
 
 241 
 
 241 
 
 272 
 
 277 
 
 381 
 
 237 
 
 237 
 
 51 
 
 381 
 
 66 
 
 66 
 
 85 
 
 439 
 
 247 
 
 250 
 
 421 
 
 424 
 
 215 
 
 193 
 
 87 
 
 272 
 
 272 
 
 339 
 
 285 
 
 482 
 
 228 
 
 263 
 
 260 
 
 258 
 
 400 
 
 381 
 
 273 
 
 302 
 
 304 
 
 252 
 
ALPHABETICAL INDEX 
 
 495 
 
 Dollar, derivation of word 
 
 Doses in homoeopathy 
 
 safe, of poisonous drugs 
 
 Douay Bible, the 
 
 “Doughfaces” 
 
 Douglas, Stephen A 165, 
 
 Dower, the right of 
 
 Draft, form of 
 
 at sight 
 
 protested 
 
 Drafts, law governing 
 
 Draining land 
 
 Drain-pipe, capacity of 
 
 Drawings, to fix 
 
 Dred Scott case, the 
 
 Dresses, to make uninflammable 
 
 Drop ginger cakes 
 
 Dropsy 
 
 Drowned person, to raise body of 
 
 Drowning 
 
 Druidism 
 
 Drunkenness. See Dipsomania. 
 
 no excuse for crime 
 
 Drying oils 383, 
 
 Ducks, geese and turkeys 
 
 Ducks, to choose 
 
 raising young 
 
 to cook 
 
 wild, roast 
 
 wild, stewed 
 
 Due bill, form of 
 
 Dumplings, apple, lemon, currant 
 
 Dunkards, the 
 
 Duotheism 
 
 Duties, taxes, etc 
 
 Dwarfs and giants, famous 
 
 Dyes and dyeing 
 
 Dyes, lavender . .. 
 
 Dye-woods, introduction of 
 
 Dynamo, the 
 
 Dysentery 
 
 Dyspepsia 82, 
 
 heartburn and acidity 
 
 lemons a remedy for 
 
 £? AR, to remove foreign bodies from the. . . 
 
 to remove insects from the 
 
 Earache 
 
 Ears, care of the 
 
 of children — a warning 
 
 Earwigs, to destroy 
 
 Ebony, artificial „ 
 
 Ebonizing wood 
 
 Echo, most remarkable 
 
 Edison, Thomas A 
 
 Education and illiteracy (chart) 
 
 Education, history of (chart) 
 
 in England 
 
 in Europe, progress of 
 
 Eel, electric 
 
 Eel pie 240, 
 
 soup 
 
 Eels, to boil 
 
 Egg bread, Aunt Patty’s 
 
 Egg plant, baked 
 
 Egg salad 
 
 PAGE 
 
 Eggs, to cook 265 
 
 to keep 385 
 
 to test 266, 385 
 
 curried 253 
 
 snow a substitute for 278 
 
 various uses for 385 
 
 Eiffel Tower, the 87 
 
 Eight-hour movement 189 
 
 Electoral College 68 
 
 Electoral Commission 166 
 
 “ Electoral Count ” act 69 
 
 Electrical science, the evolution of 190 
 
 Electrical signal, first transmitted 78 
 
 Electrical terms defined 357 
 
 Electrical units 358 
 
 Electric bells 361, 364 
 
 Electric belts 385 
 
 Electric clocks 364 
 
 Electric eel 77 
 
 Electric light, invention of 77 
 
 Electric railroads . . . 78 
 
 Electricity 355 
 
 current 361 
 
 sources of 356 
 
 the study of 365 
 
 twenty questions concerning 367 
 
 velocity of 78 
 
 Electric welding 468 
 
 Electro magnetics 363 
 
 Electro-magnetism, discovery of 86 
 
 Electrotyping first done 79 
 
 Emancipation proclamation, Lincoln’s 166 
 
 Embezzlement 66 
 
 Emergencies and accidents 218 
 
 Empire, largest in the world 86 
 
 Enameling 386 
 
 Endowment policy 71 
 
 Engine, the largest 89 
 
 Engineers, points for 386 
 
 English cholera 194 
 
 English language, growth of the 183 
 
 English-speaking parties, present state of. . 182 
 
 Engravings, to clean 386 
 
 to transfer 386 
 
 Envelopes, first made 78 
 
 Epilepsy 193 
 
 “ Era of good feeling” 163 
 
 Erasing fluid 386 
 
 Erasures in a deed 50 
 
 Ergot, liniment of oil of 408 
 
 Errors in history 175 
 
 Eruptions, lotions for 223 
 
 on the face 193 
 
 Erysipelas 193, 216 
 
 Estimates of materials 332 
 
 Estimating tables 333 
 
 Etching, acid, first done 80 
 
 Ether first used 86 
 
 Ethical religion 185 
 
 Etiquette 472 
 
 Euclid’s Elements of Geometry 86 
 
 European balance of power 179 
 
 European politics 182 
 
 Evaporation of water by fuel 82 
 
 Evictions in Ireland 317 
 
 Eye, cinders in the 202 
 
 PAGE 
 
 84 
 
 206 
 
 197 
 
 484 
 
 167 
 
 , 166 
 
 55 
 
 57 
 
 61 
 
 43 
 
 43 
 
 383 
 
 334 
 
 383 
 
 165 
 
 383 
 
 275 
 
 193 
 
 221 
 
 220 
 
 185 
 
 66 
 
 418. 
 
 322 
 
 243 
 
 438 
 
 245 
 
 244 
 
 245 
 
 61 
 
 278 
 
 486 
 
 185 
 
 69 
 
 317 
 
 383 
 
 405 
 
 78 
 
 356 
 
 204 
 
 204 
 
 200 
 
 208 
 
 201 
 
 201 
 
 201 
 
 201 
 
 214 
 
 385 
 
 385 
 
 385 
 
 80 
 
 100 
 
 180 
 
 184 
 
 70 
 
 197 
 
 77 
 
 283 
 
 237 
 
 240 
 
 274 
 
 260 
 
 263 
 
496 
 
 ALPHABETICAL INDEX 
 
 PAGE 
 
 Eye, dirt in the ^ . . . 218 
 
 lime in the 218 
 
 iron or steel spiculae in the 219 
 
 ointments 424 
 
 Eyes, care of the 201 
 
 inflamed 194 
 
 eggs a remedy for inflamed 385 
 
 salt good for the . 446 
 
 to cure black 202 
 
 Eyewater, camphorated 387 
 
 Excommunication 484 
 
 Executors, duties of 54 
 
 Exemption from arrest 66 
 
 Exercise, physical 229 
 
 beneficial effects of 206 
 
 Expectation of life 72 
 
 Exposition at Chicago 87 
 
 Express, first American 86 
 
 Extract of meat 386 
 
 pACE-ACHE 198 
 
 Fainting, hysterics, etc 220, 221 
 
 Faintness 194 
 
 Fair, James G 100 
 
 Fair Rosamond 176 
 
 Fairs of Nijni-Novgorod and Leipzig 83 
 
 Famines of history 318 
 
 Famous Americans, rise of 100 
 
 Famous poems and their authors 173 
 
 Farci 258 
 
 Farm, largest producing . 87 
 
 Farms, law relating to 48 
 
 Fasting 82 
 
 See, also, Food . 
 
 Fata Morgana 89 
 
 Fat people, rules for 209 
 
 Feathers, to clean 387 
 
 Federalist party, principles of 162 
 
 Federation of Labor, American 189 
 
 Feet, care of the 211 
 
 swollen 199 
 
 Felon, to cure a 198 
 
 salt and turpentine a remedy for 447 
 
 Felony 66 
 
 “ Female pontiff,” the 175 
 
 Fences, wire required for 327 
 
 Fence posts, to preserve 387 
 
 Ferris wheel, the 81 
 
 Ferry-boat, largest 88 
 
 Fever, common continued 193 
 
 gastric 205 
 
 intermittent 205 
 
 scarlet 204 
 
 typhoid 204 
 
 typhus 204 
 
 Fever drinks 200, 304 
 
 Fevers 204 
 
 and colds (a mistaken idea) 209 
 
 Fig poultice 437 
 
 Files, to renew 387 
 
 Fillets of beef a la Chateaubriand 247 
 
 with olives 246 
 
 Fillmore, Millard, thirteenth President 165 
 
 Finding, the law of 57 
 
 Finger-nails, care of the 224 
 
 to whiten 225 
 
 PAGE 
 
 Fire of Chicago „ 90 
 
 Fire. See Spontaneous Combustion. 
 
 Fire company, first volunteer 78 
 
 Fire insurance . 71 
 
 first office 77 
 
 Fire-kindler, economical 387 
 
 Fire-proof iron cement 378 
 
 Fires and conflagrations 319 
 
 Fire- works. See Pyrotechnics. 
 
 Fire-worshipers 185 
 
 Fish 238 
 
 chowder 241 
 
 croquettes 240 
 
 pie 239 
 
 Fishes, curious facts about 327 
 
 Five hundred errors corrected 13 
 
 Fixtures, immovable 48 
 
 Flag, history of the American 171 
 
 largest 88 
 
 •signals .'. 95 
 
 Flagellants, the 486 
 
 Flannel, shrinkage of 387 
 
 to shrink new 387 
 
 to wash .» 387 
 
 to whiten 387 
 
 Flat-irons, to make smooth 400 
 
 Flatulency 204 
 
 Fleas, jumping 89 
 
 Fleece record 82 
 
 Flies, to banish 388 
 
 to destroy 388 
 
 Floating policy 71 
 
 Flood, the most disastrous 89 
 
 Floods and inundations 319 
 
 Floors, to polish 388 
 
 weight of 338 
 
 Flour, patent process of making 388 
 
 qualities of 268 
 
 to test 388 
 
 weight of a barrel of 86 
 
 Flower badges of nations 81 
 
 Flowers, the language of 76 
 
 to change color of 388 
 
 to keep fresh 388 
 
 Flummery 287 
 
 Fly paper 388 
 
 Fly poison 388 
 
 Fondant 289 
 
 Food, death from want of 83 
 
 digestibility of 305 
 
 various properties of 306 
 
 Foods and cookery, dates 176 
 
 Food supply of the world (chart) 181 
 
 Fool, orange, gooseberry 287 
 
 Forcemeats 268 
 
 Foreclosure 50 
 
 of lien 49 
 
 Foreign trade of the United States 179 
 
 Forks, first made 80 
 
 Fortress, greatest 88 
 
 Fowls, boiled 243 
 
 roast 243 
 
 Frames, to clean, etc 433 
 
 to restore gilt 388 
 
 Francis I., last words of 175 
 
 Franklin’s advice to swimmers 457 
 
ALPHABETICAL INDEX 
 
 497 
 
 Fraudulent assignment 
 
 Freckles, to efface 
 
 Freedman’s Bureau, the 
 
 Freight car, capacity of a 
 
 Fremont, John C 165, 
 
 French bread 
 
 Fritters, various recipes 
 
 Frost-bite and frozen limbs 
 
 Frosting, excellent 
 
 Frozen limbs 194, 
 
 Fruit as medicine 
 
 how to ice 
 
 buds, to prevent destruction of 
 
 cake 
 
 stains, to remove 
 
 salts, aperient 
 
 trees, blight in 
 
 Fruits, etc., canning 
 
 canning (glycerine) = . 
 
 medical value of 
 
 seedless 
 
 flowers, etc., dates 
 
 Frying 
 
 Fuel and light, dates 
 
 Fuel, evaporation of water by 
 
 Fugitive slave laws 
 
 Fumigating pastiles 
 
 Furnace heat, to moisten 
 
 Furniture, to clean 
 
 to remove stains, etc 
 
 cream 
 
 oil 
 
 polish 389, 
 
 varnish 
 
 Furs, to dye 
 
 to preserve 
 
 QALLAUDET, Dr 
 
 Galvanized iron 
 
 Garfield, James A., twentieth President 
 
 assassination of 
 
 Garlic vinegar 
 
 Gas, facts about 
 
 Gas-engine, to silence 
 
 Gas illumination, first 
 
 Gas leakage, to detect 
 
 Gas-pipe, to thaw 
 
 Gases, noxious 
 
 Geese, to choose 
 
 to raise 
 
 ducks and turkeys 
 
 Gehenna 
 
 Geographical centers 
 
 nicknames 
 
 Geography, introduction of 
 
 George, Henry 
 
 German empire, states of the 
 
 re-established 
 
 Ghent, the city of 
 
 Giants and dwarfs, famous 
 
 Giant’s Causeway, the 
 
 Gibbons, Cardinal 
 
 Gibbon’s history 
 
 Giblet soup 
 
 Giblets, to stew 
 
 Gibraltar 
 
 PAGE 
 
 Gilding without a battery 390 
 
 Ginger as a stimulant 200 
 
 Ginger-beer 301, 390 
 
 Ginger-bread 275 
 
 honeycomb 275 
 
 Ginger cup cake 275 
 
 Ginger nuts 275 
 
 Ginger pop 302 
 
 Glass, first made 80 
 
 to clean cut 382 
 
 to clean fine 391 
 
 to frost 391 
 
 to keep from cracking 391 
 
 to letter 391 
 
 to make a hole through 386 
 
 bubbles 390 
 
 stopper, to remove 391 
 
 windows, first used 86 
 
 Glazing and painting 336 
 
 Gloves, how to put on 391 
 
 to clean, etc 391 
 
 Glue, test for 324, 391 
 
 various recipes for 392 
 
 Glycerine, liniment of 408 
 
 ointment of 424 
 
 uses for 392 
 
 Gnostics, the 482 
 
 Gold, largest nugget of 87 
 
 in California 77 
 
 to color 402 
 
 value of a ton of 86 
 
 and silver, test for 392 
 
 coin, weight of 78 
 
 Gold fish, preservation of 393 
 
 Gold miners, table for 330 
 
 Gold plate. See Plate. 
 
 Goldsmith, quotation from 173 
 
 Goose, roast 245 
 
 Gould, Jay 100 
 
 Gout 194 
 
 Government, largest free 86 
 
 Grade, per mile 327 
 
 Grafting-wax 393 
 
 Grail, the Holy 484 
 
 Grain, acres under 181 
 
 measurement of 323, 325 
 
 pounds per inhabitant 1.81 
 
 Grain port, greatest 86 
 
 Grammar, etc 13 
 
 Grammar, short (memory rhymes) 228 
 
 Grand j ury 67 
 
 Grandmother’s salve 447 
 
 Grant’s Memoirs, royalty paid on 82 
 
 Grant, Ulysses S., eighteenth President 166 
 
 Gravel 194 
 
 Gravel walks, to make 393 
 
 Gravies 2.53 
 
 Gravy soup 234 
 
 stock 257 
 
 Gray, Asa 100 
 
 Grease spots, etc., to remove 393, 453 
 
 Great Britain, extent of empire of 86 
 
 politics of 182 
 
 Great men’s works 172 
 
 Grecian architecture, best specimen of 86 
 
 Greek Church, the 185 
 
 PAGE 
 
 51 
 
 223 
 
 166 
 
 96 
 
 166 
 
 270 
 
 286 
 
 194 
 
 273 
 
 220 
 
 208 
 
 296 
 
 370 
 
 274 
 
 453 
 
 199 
 
 371 
 
 297 
 
 392 
 
 388 
 
 389 
 
 176 
 
 233 
 
 176 
 
 82 
 
 165 
 
 389 
 
 389 
 
 389 
 
 454 
 
 390 
 
 389 
 
 436 
 
 464 
 
 385 
 
 390 
 
 80 
 
 176 
 
 166 
 
 166 
 
 268 
 
 335 
 
 390 
 
 77 
 
 390 
 
 390 
 
 206 
 
 243 
 
 438 
 
 322 
 
 483 
 
 82 
 
 311 
 
 78 
 
 70 
 
 174 
 
 85 
 
 326 
 
 317 
 
 89 
 
 100 
 
 90 
 
 235 
 
 244 
 
 88 
 
498 
 
 ALPHABETICAL INDEX 
 
 Greek soup 
 
 Greeley, Horace 
 
 Greeley expedition 
 
 Greenbacks, issue of 
 
 Grenadins of beef 
 
 Grindstone, how to use 
 
 Grippe , la 
 
 Grubs, to destroy 
 
 Guadalupe Hidalgo, treaty of 
 
 Guano, liquid 
 
 Guaranty 
 
 Gums, wash to harden the 
 
 Gun barrels, to brown 
 
 Gunpowder, to make 
 
 white 
 
 Guns, how to handle 
 
 Gymnasium work 
 
 J-JA.DDOCK with tomatoes, 
 
 Hades 
 
 Hair, care of the 
 
 brushes, to clean 
 
 color and weight of . 
 
 dye, Columbian (or Argentine) . . 
 
 dye, walnut 
 
 renewer, an excellent 
 
 superfluous 
 
 to clean long 
 
 to cleanse the 
 
 to prevent falling 
 
 to restore 
 
 Hairs, number of, on average head . . 
 
 Hair tonic 
 
 Hair wash 
 
 Hale, John 
 
 Halibut, baked 
 
 boiled 
 
 Hamburg steak 
 
 Hamilton, Alexander, quotation from 
 
 Hams, to boil 
 
 to cure 
 
 Hand (horse measure) 
 
 Hand, grenades 
 
 Handkerchiefs, fine, to wash 
 
 first made 
 
 Hands, care of the 
 
 cream for the 
 
 Handy facts to settle arguments 
 
 Hanging, suspension by 
 
 Hanging gardens of Babylon 81, 
 
 Harness, blacking for 370, 
 
 grain black for 
 
 to oil 
 
 to renew 
 
 varnish for 
 
 Harrison, Benjamin, twenty-third President 
 
 W. H., ninth President 
 
 Harrison’s (Mrs. President) clear soup 
 
 Harvester, invention of the 
 
 Hash 
 
 Hats, silk, to renovate 
 
 Hawks, flight of 
 
 Hayes, Rutherford B., nineteenth President. 
 
 Hayes-Tilden controversy 
 
 Hay fever 
 
 Haywood, Alvinza 
 
 PAGE 
 
 Headache 205 
 
 bilious 198 
 
 nervous 198 
 
 external stimulant for 201 
 
 salt a remedy for 447 
 
 Health, rules for preservation of 206 
 
 Heart, palpitation of the 195 
 
 Heart beats, number of, per day 82 
 
 Heartburn 198, 205 
 
 Heat, excessive 318 
 
 Heine 172- 
 
 Heirship to property not bequeathed 53 
 
 Hemlock, ointment of 424 
 
 Hemorrhage 207, 219 
 
 Henry, Patrick, quotation from 339 
 
 Hens, to make lay 439 
 
 Herb powder, for winter use 268 
 
 Herbs, to dry 268 
 
 Herring salad 263 
 
 Herrings or sprats, baked 241 
 
 Hiccough 199 
 
 Hides, to cure 395 
 
 See, also, Tanning. 
 
 Hill banking system 368 
 
 Hill, David B 167 
 
 Hints for writers 24 
 
 History at a glance 145 
 
 errors in 175 
 
 of the sea (chart) 187 
 
 the most extensive 90 
 
 Hoarseness 199 
 
 Hog, fattest 89 
 
 Hollandaise sauce 256 
 
 Homestead struggle, the 189 
 
 Hominy, baked 304 
 
 Homoeopathic remedies 202 
 
 Homoeopathy, introduction of 86 
 
 Honey, to keep 396 
 
 Honeycomb, number of cells in 82 
 
 Horns, to polish 396 
 
 Horse, draft power of a 324 
 
 endurance of the 313 
 
 gaits of the 444 
 
 medicines for the 323 
 
 to tell the age of a 322 
 
 to tell age (memory rhymes) 228 
 
 Horse- power 82 
 
 of belting 344 
 
 of Niagara Falls 82 
 
 of steam engines 344 
 
 Horse railroad, first built 78 
 
 Horses, number in U. S 79 
 
 Horseshoes, first made 86 
 
 Hospitallers 485 
 
 Hotch-potch 260 
 
 Hotel, largest 87 
 
 Hotels and inns, law of 52 
 
 Hot nights, to keep cool during 208 
 
 House, largest private, in America 88 
 
 Household pests, to destroy 399 
 
 Housekeeping and cookery 232 
 
 House plants, care of 396 
 
 Howe, Elias 77, 100 
 
 Howells, W. D 100 
 
 Humanitarians 484 
 
 Humanities, the (chart) 184 
 
 PAGE 
 
 235 
 
 166 
 
 85 
 
 166 
 
 247 
 
 393 
 
 207 
 
 393 
 
 164 
 
 393 
 
 52 
 
 225 
 
 393 
 
 393 
 
 394 
 
 394 
 
 229 
 
 240 
 
 484 
 
 225 
 
 394 
 
 83 
 
 226 
 
 226 
 
 226 
 
 226 
 
 226 
 
 385* 
 
 208 
 
 227 
 
 83 
 
 226 
 
 226 
 
 80 
 
 240 
 
 240 
 
 248 
 
 24 
 
 249 
 
 394 
 
 86 
 
 394 
 
 395 
 
 78 
 
 224 
 
 224 
 
 77 
 
 220 
 
 176 
 
 395 
 
 395 
 
 395 
 
 395 
 
 395 
 
 167 
 
 164 
 
 236 
 
 77 
 
 248 
 
 395 
 
 77 
 
 166 
 
 166 
 
 199 
 
 100 
 
ALPHABETICAL INDEX 
 
 499 
 
 Humming-bird 
 
 Humors and eruptions, lotions for 
 
 “Hunkers” 
 
 Huntington, C. P 
 
 Hurricane, velocity of 
 
 Hydraulic information 
 
 Hydrophobia 
 
 burnt alum for 
 
 Hygiene and medicine 
 
 Hygienic suggestions 
 
 toilet recipes 
 
 Hysterics, fainting, etc 194, 220, 
 
 JCE in the sick-room 
 
 to preserve 
 
 strength of 
 
 Ice-box, a cheap 
 
 See, also, Refrigerator. 
 
 Ice-cream, ices, etc 
 
 Ice-house, extemporaneous 
 
 Ice-making machine 
 
 Ice-water, to preserve 
 
 without ice 
 
 Icing, for pastry 
 
 for cakes 273, 
 
 Illegitimacy, statistics of 
 
 Illiteracy and education (chart) 
 
 Impeachment 
 
 Income tax 
 
 Indian loaf cake 
 
 Indigestion 194, 
 
 See Heartburn. 
 
 Indorsement, various forms of 
 
 Indorser exempt from liability 
 
 may avoid liability 
 
 Induction coil 
 
 Infallibility, papal, the doctrine of 
 
 Infamous crime 
 
 Infant mortality 
 
 Infants, artificial feeding of 
 
 Infant’s syrup .' 
 
 Inflamed eyes 
 
 Inflammation of the bladder 
 
 of the bowels 
 
 of the brain 
 
 of the kidneys 
 
 of the liver 
 
 of the lungs 
 
 of the stomach 
 
 Inflammatory sore throat 
 
 Influence machine, the 
 
 Influenza 
 
 Infusoria, propagation of 
 
 Inland sea, greatest 
 
 Innkeepers entitled to lien 
 
 liability of » 
 
 Inns, hotels, etc., law of 
 
 Ink, various recipes for making 
 
 Inks, to mix 
 
 Ink-stains absorbed by salt 
 
 to remove 
 
 Insane persons, number of 
 
 Insanity, causes of 
 
 Insect exterminator 
 
 Insects, bites of 
 
 to destroy 
 
 PAGE 
 
 Insects, to remove from the ear 201 
 
 turpentine applied for 461 
 
 Insolvency proceedings 51, 57 
 
 Insomnia 198 
 
 Insurance 71 
 
 first marine 86 
 
 company, largest 86 
 
 Interest 43 
 
 compound 354 
 
 Interest laws 320 
 
 Interlineations and erasures in a deed 50 
 
 Intermittent fever, or ague 194 
 
 Internal revenue 69 
 
 Inter-State commerce law 69 
 
 Intoxication, suspended animation through, 220 
 
 Inventions and discoveries 177 
 
 Iodine, liniment of 408 
 
 Irish stew 248 
 
 mutton 251 
 
 Iron, black polish for 435 
 
 cement for 377 
 
 to test quality of 400 
 
 weight of wrought 341 
 
 See Cast iron. 
 
 Iron age 145 
 
 Iron and steel, to distinguish 456 
 
 Iron Mountain, the 87 
 
 Iron ore, first discovery of 78 
 
 Iron work, polished, to preserve 400 
 
 Ironing 400 
 
 See, also, Linen . 
 
 Island, largest 86 
 
 Itch 194 
 
 ointments 424 
 
 Ivory 401 
 
 artificial 401 
 
 to stain or dye 401 
 
 Ivy, ointment of 424 
 
 JACKSON, Andrew, seventh President 163 
 
 Jams, preserves, etc 294 
 
 Japanning 401 
 
 Jars, to clean, etc 402 
 
 Jaundice 194 
 
 “Jayhawkers” 165 
 
 Jefferson, Thomas, administration of 162 
 
 Jellies .297, 299 
 
 Jelly, meat 304 
 
 J erusalem artichokes 176 
 
 Jesuits, the 86, 487 
 
 Jet, where found 77 
 
 J ewelry , to color 402 
 
 Johnny cake 273, 274 
 
 Johnson, Andrew, seventeenth President. .. 166 
 
 impeached 166 
 
 Jones, John Paul 161 
 
 Jordan, the 89 
 
 Josephus 173 
 
 Jumbo pickle 264 
 
 Judaism, modern 185 
 
 Julienne soup 236 
 
 Jury j 67 
 
 J^AABA, the 487 
 
 Kaleidoscope, to make 402 
 
 Kansas-Nebraska bill, the 165 
 
 PAGE 
 
 89 
 
 223 
 
 167 
 
 100 
 
 78 
 
 345 
 
 199 
 
 207 
 
 193 
 
 206 
 
 223 
 
 221 
 
 396 
 
 396 
 
 82 
 
 396 
 
 291 
 
 396 
 
 79 
 
 396 
 
 396 
 
 285 
 
 274 
 
 83 
 
 180 
 
 67 
 
 170 
 
 275 
 
 204 
 
 45 
 
 43 
 
 43 
 
 363 
 
 487 
 
 66 
 
 84 
 
 212 
 
 215 
 
 194 
 
 194 
 
 194 
 
 194 
 
 194 
 
 194 
 
 194 
 
 194 
 
 194 
 
 356 
 
 194 
 
 80 
 
 89 
 
 49 
 
 52 
 
 52 
 
 397 
 
 347 
 
 447 
 
 453 
 
 84 
 
 84 
 
 400 
 
 221 
 
 399 
 
500 
 
 ALPHABETICAL INDEX 
 
 Kempis, Thomas a » 
 
 Kepler and Nast 
 
 Kerosene 
 
 first used 
 
 test for 
 
 stains in carpets 
 
 to remove 
 
 Kestrel, the, or sparrow-hawk 
 
 Key dates in the history of labor (chart) . . . 
 
 Keys, to fit into locks 
 
 Kidneys a la brochette 
 
 stewed 
 
 Kidneys, inflammation of the 
 
 Kindergartens 
 
 Kinship, degrees of 
 
 Knights of Labor 
 
 Knives, first used. 
 
 to clean 
 
 to keep from rusting 
 
 Know-nothing party, the 164, 165, 
 
 Koch’s (Dr.) cholera germs 
 
 Koran, the 
 
 Koumiss 302, 
 
 Krupp gun, the 
 
 Kulturkampf 
 
 J_^ABOR acts of Henry VI 
 
 Labor, key dates in the history of (chart) 
 
 Lac, bleached 
 
 dye 
 
 Lace, to clean, restore, etc 
 
 Lacquers 
 
 Lacquering 
 
 Lactometer, a cheap 
 
 Lake, largest in the world 
 
 Lake Superior 
 
 Lamb 
 
 chops 
 
 cold (a dainty dish) 
 
 stewed 
 
 Lamp chimneys, to toughen 
 
 signals 
 
 Lamps, care of 
 
 to prevent smoking 
 
 Land, to lime 
 
 Land measure 
 
 Landlord and tenant, law of 
 
 Language of flowers 
 
 Languages, number of 
 
 of the world 
 
 Lantern signals 
 
 Larceny 
 
 Larcom, Lucy 
 
 Lard, oil of 
 
 ointment of 
 
 to bleach 
 
 to keep sweet 
 
 to try out 
 
 Latin tongue, when obsolete 
 
 Laundry, turpentine useful in the 
 
 Laurel, ointment of 
 
 Lauterbrunnen 
 
 Lavender 
 
 scent bag 
 
 dyes 
 
 ointment of 
 
 PAGE 
 
 Lavender, Smith’s British . 405 
 
 water . . . . 228, 405 
 
 Law, constitutional 67 
 
 criminal 66 
 
 definition of 43 
 
 history of (chart) 184 
 
 relating to farms 48 
 
 Laxatives (fruits) 388 
 
 Lead pencils, to improve 405 
 
 Lead pipe, sizes and weights of 334 
 
 Leaf lice, to free plants from 406 
 
 Leanness 209 
 
 Lean people, rules for 209 
 
 Leaning towers 81 
 
 Leap years 80 
 
 Lease 43, 48 
 
 short form of 59 
 
 Leather, French polish dressing for 435 
 
 to make wear 405 
 
 waterproof 405 
 
 See, also, Tanning. 
 
 Leaves, to dissect 406 
 
 Leclanche cells „ • 362 
 
 Legacies 54 
 
 Legal advice .... 43 
 
 forms 57 
 
 tender 67 
 
 tender notes, highest denomination .... 77 
 
 Leipsic, the fair of 83 
 
 Lemonade 302 
 
 Lemon biscuits 277 
 
 catsup 267 
 
 pies 284 
 
 Lemons, uses of 209 
 
 Leprosy 83 
 
 Letter, how to write a 22 
 
 Lettuce salad 263 
 
 Liberal Republican party 166 
 
 Library, Alexandrian 77 
 
 first American 78 
 
 first subscription 86 
 
 largest 88 
 
 of Congress 87 
 
 building, largest 87 
 
 Lice, to destroy 406 
 
 Liebig’s (Prof.) extract of meat 386 
 
 Lien laws 49 
 
 Life, average human 78, 82, 84 
 
 divisions of 82 
 
 duration of (chart) 186 
 
 expectation of 72 
 
 Lifeboat, first launched 79 
 
 Life insurance 71 
 
 Light, influence of on growth 206 
 
 velocity of 77 
 
 and fuel, dates 176 
 
 Light-house, highest in the world 87 
 
 Lightning and sunstroke 220 
 
 Lightning-rods, first used 86 
 
 Lima beans 260 
 
 Lime, liniment of 408 
 
 Lime spots, to remove 454 
 
 Lime water, to prepare 406 
 
 Liming land 406 
 
 Limitations, statutes of 320 
 
 Lincoln, Abraham, sixteenth President 106 
 
 PAGE 
 
 173 
 
 100 
 
 402 
 
 77 
 
 403 
 
 403 
 
 454 
 
 89 
 
 189 
 
 403 
 
 251 
 
 252 
 
 194 
 
 78 
 
 53 
 
 189 
 
 78 
 
 403 
 
 403 
 
 167 
 
 216 
 
 483 
 
 403 
 
 91 
 
 483 
 
 189 
 
 189 
 
 403 
 
 403 
 
 404 
 
 464 
 
 404 
 
 415 
 
 86 
 
 88 
 
 246 
 
 251 
 
 251 
 
 251 
 
 405 
 
 96 
 
 405 
 
 405 
 
 406 
 
 326 
 
 48 
 
 76 
 
 77 
 
 183 
 
 95 
 
 66 
 
 100 
 
 421 
 
 424 
 
 405 
 
 405 
 
 405 
 
 86 
 
 461 
 
 424 
 
 82 
 
 405 
 
 228 
 
 405 
 
 424 
 
ALPHABETICAL INDEX 
 
 501 
 
 Lincoln’s assassination 86, 
 
 Linen, to extract mildew from 
 
 to gloss 
 
 Liniment, arnica 
 
 various recipes 
 
 volatile 
 
 white 
 
 Linseed oil 
 
 poultices 
 
 Lint 
 
 medicated 
 
 Lions and tigers, strength of 
 
 Litany 
 
 Lithographic ink 
 
 paper 
 
 printing 
 
 Lithographing first made practical 
 
 Liver complaints 
 
 inflammation of the 
 
 Lobster croquettes 
 
 Lobster, curried 
 
 escalloped 
 
 potted 
 
 salad. 
 
 “Loco-Focos” . . 
 
 Locomotive, cost of a 
 
 first built in U. S 
 
 first in America 
 
 largest built 
 
 whistle signals 
 
 Locomotives, first used . 
 
 Log and lumber tables, etc 327, 
 
 Loisette’s system of memory culture 
 
 Longevity, alleged cases of 
 
 Longfellow, quotation from 
 
 London fire 
 
 population of 
 
 Lotion, an excellent 
 
 Lotions 
 
 Love joy’s assassination 
 
 Lowndes-Calhoun bill, the 
 
 Lubbock, Sir J 
 
 Lubricating oil 
 
 Lubricators, economical 
 
 Lumber, etc., weight of 
 
 Luminous paintings, Japanese 
 
 Lungs, inflammation of the 
 
 Lung troubles, simple relief for 
 
 Luther, Martin 
 
 fJACARONI soup 
 
 Macaroons 
 
 Mackay, John W 
 
 Mackerel 
 
 pickled (called caveach) 
 
 Madison, James, administration of 
 
 Maelstrom , 
 
 Mahy’s plaster 
 
 Magna Charta 
 
 Magnetic field 
 
 Magnetism 
 
 Magnets and their poles 
 
 Mahometanism 
 
 Mails, money lost in the 
 
 Mammoth Cave 
 
 Mansion, largest and costliest 
 
 PAGE 
 
 Manures 410 
 
 artificial 411 
 
 chemical 411 
 
 Manuscripts, faded, to restore 411 
 
 Maple sugar without maple trees 411 
 
 Maple trees, to tap 412 
 
 Marble 412 
 
 to clean 369, 412 
 
 to stain 412 
 
 Marble spice cake 277 
 
 Marbling of books, etc 412 
 
 Marine glue 392 
 
 Marine insurance 72 
 
 Mariner’s compass, invention of 80 
 
 Mark Twain 100 
 
 Marmalade 413 
 
 apple, quince 295 
 
 apricot 413 
 
 grape, apple 296 
 
 mixed 413 
 
 orange 413 
 
 Scotch 413 
 
 tomato 413 
 
 Marriage and divorce 55 
 
 Marriages, barren 83 
 
 Married women, rights of 56 
 
 Mary, Queen of Scots 175 
 
 Mason and Dixon’s line 163 
 
 Match, lucifer, first made 77 
 
 Matches 413 
 
 cooper’s 414 
 
 safety. 414 
 
 Matting, to wash 414, 447 
 
 Mattresses, care of 414 
 
 Mausoleum of Artemisia 81 
 
 Mayhem 66 
 
 Mayonnaise dressing 264 
 
 McClellan, George B 166 
 
 McCormick, Cyrus 100 
 
 McCormick’s harvester 77 
 
 McKinley bill, the 170 
 
 Measles 194, 205, 216 
 
 Measures for housekeepers 306 
 
 Measures. See Weights and Measures . 
 
 Meat, production and consumption of 181 
 
 Meat jelly 304 
 
 Mechanic’s lien 49 
 
 Medals, to take impressions of 414 
 
 Medical school, first in U. S 78 
 
 Medicine and hygiene 193 
 
 history of (chart) 184 
 
 introduction of • 86 
 
 Meerschaum 77 
 
 Memory culture, Loisette’s system of 7 
 
 importance of good 474 
 
 rhymes 228 
 
 Menstruation, excessive 194 
 
 scanty 194 
 
 painful 194 
 
 Mercator’s projection 80 
 
 Mercurial ointments 424 
 
 Metals, pecuniary value of 848 
 
 Metric tables, handy 325 
 
 Metropolitan cake 275 
 
 Mexican War, the 164 
 
 Mildew, to extract from linen 415 
 
 PAGE 
 
 166 
 
 415 
 
 406 
 
 200 
 
 406 
 
 200 
 
 200 
 
 421 
 
 437 
 
 409 
 
 409 
 
 94 
 
 484 
 
 399 
 
 428 
 
 409 
 
 79 
 
 193 
 
 194 
 
 241 
 
 253 
 
 242 
 
 241 
 
 263 
 
 167 
 
 95 
 
 95 
 
 77 
 
 89 
 
 95 
 
 78 
 
 329 
 
 7 
 
 84 
 
 176 
 
 86 
 
 89 
 
 224 
 
 409 
 
 164 
 
 168 
 
 145 
 
 410 
 
 410 
 
 337 
 
 175 
 
 194 
 
 210 
 
 172 
 
 234 
 
 276 
 
 100 
 
 239 
 
 239 
 
 162 
 
 89 
 
 434 
 
 11 
 
 360 
 
 358 
 
 360 
 
 . 185 
 
 67 
 
 , 87 
 
 88 
 
502 
 
 ALPHABETICAL INDEX 
 
 Militia 
 
 Milk as a dressing for wounds 
 
 to deodorize 
 
 to preserve 
 
 to test 
 
 of roses 
 
 punch 
 
 soup 
 
 soup with vermicelli 
 
 Mills tariff, the 
 
 Mince pies 
 
 Mineral lands r. 
 
 Mineral theory of agriculture 
 
 Mines, largest and deepest 
 
 Mining laws 
 
 Mint sauce 
 
 vinegar 
 
 Mirage, finest 
 
 Mirrors, glass, first made 
 
 Mississippi Valley, the 
 
 Missouri Compromise, repeal of the 
 
 Mnemonics 
 
 Mohammed 
 
 Mohammedanism 
 
 Mold, to prevent 
 
 Monastic vows, the 
 
 Moncky, Charles 
 
 Money lost in the mails 
 
 Monotheism 185, 
 
 Monkey wrench 
 
 Monroe doctrine, the 
 
 Monroe, James, administration of 
 
 Mont Blanc, ascent of 
 
 Months, the (memory rhymes) 
 
 Monument, highest 87, 
 
 Monuments, etc., height of 
 
 More, Hannah 
 
 Mormon Church in Utah 
 
 Mormons, the 
 
 Morse’s telegraph 
 
 Mortgage, form of 
 
 Mortgages 
 
 assignment of 
 
 chattel 
 
 Mosquito bites, a cure for 
 
 Mosquitoes, to destroy 
 
 to keep out 
 
 See, also, Insects. 
 
 Mothers, a hint for 
 
 Moths 
 
 in carpets, to kill 
 
 turpentine a sure preventive 
 
 Motions, list of 
 
 Mould, to prevent 
 
 Mountain, highest 
 
 Mouse trap, an ever-ready 
 
 Mouth glue 
 
 Mouthwash 
 
 Mucilage, recipes for making 
 
 Muffins, breakfast 
 
 various recipes 
 
 Mullet with tomatoes 
 
 Mulligatawney soup 
 
 Mumps 195, 
 
 Murder ... 
 
 Mushrooms ft la crtone 
 
 PAGE 
 
 baked 259 
 
 broiled 259 
 
 stewed 259 
 
 to distinguish 259 
 
 Mushroom sauce 256 
 
 Musical notes, first used 77 
 
 Music, history of (chart) 184 
 
 Musk cakes 272 
 
 Mustard, French 267 
 
 liniment of 408 
 
 ointments of 425 
 
 plaster 434 
 
 poultices 437 
 
 recipes for making 416 
 
 Mutton 246, 250 
 
 boned leg of, stuffed 251 
 
 broth, Scotch 235 
 
 curry of 252 
 
 cutlets 250 
 
 shoulder of, boiled with oysters 251 
 
 cutlets, delicate 304 
 
 pudding 251 
 
 P^AILS and spikes, sizes, etc., of 330 
 
 consumption of 80 
 
 to drive into hard timber 417 
 
 number required for different kinds of 
 
 work 331 
 
 to keep from rusting 417 
 
 machine, invention of 80 
 
 Names and their meaning 92 
 
 Napoleon 1 77 
 
 Narcotic liniment 408 
 
 National bank law 222 
 
 National banks, first established. 77 
 
 National colors, adoption of , 79 
 
 Naturalization 67 
 
 Natural sines 351 
 
 Naval battles of the Civil War 314 
 
 Navigation, history of 187 
 
 Neat’s-foot oil 421 
 
 Needles 78, 80 
 
 Negotiable paper 43, 45 
 
 Neolithic or polished stone age 145 
 
 Nervous diseases, causes of 85 
 
 headache 198 
 
 Nervousness 195 
 
 Nervous system, exhaustion of 207 
 
 Nettlerash 205 
 
 Neuralgia 198 
 
 external stimulant for 201 
 
 Newspaper advertisement, first 86 
 
 Newspaper, first published 79 
 
 Newspapers, sizes of 353 
 
 Ney, Marshal 78 
 
 Niagara, the falls of 88, 329 
 
 horse-power of 82 
 
 Nicknames, geographical 311 
 
 Nicotine, proportions of, in tobacco 82 
 
 Nijni-Novgorod, the fair of 83 
 
 Nile, the rise of the 83 
 
 Nipples, ointment for sore 200 
 
 Normal school, first opened 85 
 
 North Pole, highest latitude reached 85 
 
 Nose, bleeding from the 199 
 
 Nose-breathing, to produce the habit of 210 
 
 PAGE 
 
 67 
 
 212 
 
 415 
 
 415 
 
 415 
 
 227 
 
 304 
 
 234 
 
 236 
 
 170 
 
 280 
 
 60 
 
 410 
 
 90 
 
 61 
 
 256 
 
 268 
 
 89 
 
 77 
 
 87 
 
 165 
 
 7 
 
 172 
 
 185 
 
 416 
 
 482 
 
 81 
 
 67 
 
 482 
 
 81 
 
 163 
 
 163 
 
 83 
 
 228 
 
 91 
 
 90 
 
 173 
 
 80 
 
 78 
 
 78 
 
 59 
 
 50 
 
 50 
 
 51 
 
 415 
 
 415 
 
 415 
 
 215 
 
 415 
 
 416 
 
 461 
 
 42 
 
 416 
 
 88 
 
 416 
 
 392 
 
 416 
 
 416 
 
 271 
 
 272 
 
 239 
 
 237 
 
 216 
 
 66 
 
 259 
 
Alphabetical inde£ 
 
 503 
 
 PAGE 
 
 Notes and negotiable paper 45 
 
 obtained by fraud 43 
 
 various forms of 60 
 
 Nullification, the doctrine of 163 
 
 Numbers, cardinal, in seven languages 75 
 
 Nutmeg oil 421 
 
 Nut oil 421 
 
 Nux vomica, liniment of 408 
 
 OATMEAL drink 301 
 
 pudding 281 
 
 Obelisk at Karnak, the 90 
 
 Oberlin College 78 
 
 Obesity 209 
 
 Oceanic tongues 183 
 
 Ocean records 84 
 
 Odors from cooking 417 
 
 Oil-cloth 417 
 
 to lay 417 
 
 to wash 417 
 
 Oil paintings, to clean and restore 417 
 
 Oils, drying 418 
 
 empyreumatic 418 
 
 fixed 419 
 
 medicated 423 
 
 mineral 423 
 
 Ointment for piles 200 
 
 for sore nipples 200 
 
 Ointments and poultices 200 
 
 various recipes for 423 
 
 Olive oil 421 
 
 to test 422 
 
 Omelet, bread 271 
 
 Omelets, various recipes for 267 
 
 Onion poultice 437 
 
 soup 237 
 
 Onions as medicine 207 
 
 boiled 259 
 
 pickled 264 
 
 Spanish, h, la Grecque 259 
 
 stuffed 259 
 
 Opal, imitation 432 
 
 Opium 222 
 
 liniment of 408 
 
 the use of 85 
 
 Orange marmalade 413 
 
 Oranges, how to choose 425 
 
 Organs, first used 86 
 
 Ornithorhyncus paradoxus, the 89 
 
 “Ouida,” quotations from 72, 167 
 
 Ovens, to make 372 
 
 Overshoes or “rubbers,” danger of 210 
 
 Ostrich feathers, to clean 387 
 
 Oyster forcemeat 268 
 
 omelet 242 
 
 patties 242 
 
 sausages 242 
 
 soup 238 
 
 soup h la reine 235 
 
 Oysters, etc 241 
 
 barbecued 242 
 
 fried 242 
 
 on toast 241 
 
 panned 242 
 
 roast 242 
 
 scalloped 242 
 
 PAGE 
 
 Oysters, stewed 241, 242 
 
 J>A1N extractor 426 
 
 Paint, cheap, for fences, etc 427 
 
 Paint, cheap, for iron fencing 427 
 
 Paint, cracking of 426 
 
 flexible 426 
 
 for outbuildings 427 
 
 heat-proof 426 
 
 luminous 427 
 
 to clean 427 
 
 to get rid of odor from 427 
 
 to mix 347 
 
 to preserve 426 
 
 to remove dry 427 
 
 to remove from clothing 427 
 
 to remove from window glass 427 
 
 turpentine for cleaning 461 
 
 volatile soap for removing 451 
 
 without oil or lead 427 
 
 Painter’s colic 427 
 
 Painting 426 
 
 and glazing 336 
 
 Paintings, luminous 175 
 
 to clean and restore 417 
 
 Paleolithic or early stone age 145 
 
 Palm oil 422 
 
 Palm tree, value of the 89 
 
 Palpitation of the heart 195 
 
 Pancakes, French, Irish, rice 286 
 
 potato 257 
 
 Panic of 1837 164 
 
 Panics, great financial 318 
 
 Paper, invention of 77 
 
 packing 430 
 
 in building 428 
 
 lithographic 428 
 
 oiled \. 428 
 
 parchment 428 
 
 protective 429 
 
 sizes of .353, 354 
 
 to make transparent 429 
 
 to make fire-proof 428 
 
 to marble . . v 413 
 
 quilts 441 
 
 to test 427 
 
 tracing 429 
 
 varnished 429 
 
 waste, value of 429 
 
 waterproof packing 430 
 
 Paper-hanging 430 
 
 Paper-hangings, to clean 430 
 
 Papier-mache 430 
 
 Parchment, paper 428 
 
 Paris 80 
 
 Park, the most extensive 87 
 
 Parkin 271 
 
 Parliamentary law at a glance 42 
 
 Parsees, fire-worshipers, etc 185 
 
 Parsley, to keep for winter use 268 
 
 Parsnips 259, 260 
 
 Partington, Mrs., the original 325 
 
 Partnership 43, 46 
 
 Partridges, to choose 243 
 
 to bake 245 
 
 Paste, adhesive 430 
 
504 
 
 ALPHABETICAL INDEX 
 
 PAGE 
 
 Paste> blacking 431 
 
 for tarts, light 285 
 
 various formulas for making 430 
 
 Pastes (imitations of precious stones) 431 
 
 Pastiles, fumigating 389 
 
 Pastry, observations on 277 
 
 Patent, how to obtain a 64 
 
 process of making flour 388 
 
 Peach, origin of the 81 
 
 pickle 264 
 
 pickle, sweet 296 
 
 trees, to destroy borers in 371 
 
 Peanuts, first consignment of 79 
 
 salted 296 
 
 Peas and carrots 259 
 
 green 261 
 
 green, to keep 433 
 
 Pea soup, green 236 
 
 Pen, steel, first made 77 
 
 Pencils, lead, to improve . . . 405 
 
 Pendleton civil service reform bill 167 
 
 Pens, steel, sales of 79 
 
 People’s party, appearance of the 167 
 
 Pepper, cayenne, as a stimulant 200 
 
 Peppermint cordial 302 
 
 Perch and trout, to boil 239 
 
 and tench 239 
 
 Perfume for handkerchiefs 227 
 
 Perfumes and scents 227 
 
 Perjury 66 
 
 Personal property, bill of sale of 58 
 
 Perspiration, to produce 200 
 
 Pestalozzi’s system 70 
 
 Petroleum oil 423 
 
 Pharaoh, the, of the Exodus 175 
 
 Pharos of Alexandria 81 
 
 Philip III 176 
 
 Phonograph, invention of the 77 
 
 Phosphorus, liniment of 408 
 
 Photograph. See Sun-picture. 
 
 Photographs, first produced 86 
 
 Physical exercise 229 
 
 Pianoforte, invention of 78 
 
 Picalilli 264 
 
 Pickles 264 
 
 to detect copper in 433 
 
 Pick’s, Dr., system 7 
 
 Picture frames, to clean, etc 433 
 
 Picture nails, to make hold 433 
 
 Pierce, Franklin, fourteenth President 165 
 
 Pies 283, 286 
 
 Piers, strength of 338 
 
 Pig, roast 249 
 
 Pigeon pie 283 
 
 Pigeons, carrier 83 
 
 roast 245 
 
 to cook 244 
 
 Piles 195, 205 
 
 ointments for. 200, 425, 433 
 
 Pills, anti-bilious 369 
 
 Pimples, to remove 223 
 
 Pins, first made 79 
 
 Pitch, tar and turpentine 460 
 
 Plagues, remarkable 318 
 
 Plank, largest ever made 91 
 
 Plants in an acre (table) 326 
 
 PAGE 
 
 Plaster, to fill cracks in 434 
 
 Plasterers, facts for 332 
 
 Plasters, various formulas for 200, 433 
 
 Plate 434 
 
 Plating 435 
 
 Playing-cards, invention of 78 
 
 Pliny 172 
 
 Plumbers, etc., useful tables for 334 
 
 Plum cake 274 
 
 pudding 280 
 
 Poems, famous, and their authors 173 
 
 Poison ivy 199 
 
 Poisonous drugs, largest safe doses of 197 
 
 Poisons and thoir antidotes 222 
 
 Police, when authorized to arrest 66 
 
 Polish for stoves 456 
 
 various kinds of 435 
 
 Polisher’s putty 441 
 
 Polishing 435 
 
 Polish rubber, French 436 
 
 Political history chart 182 
 
 of the U. S. 161 
 
 Politics, by-ways of American 167 
 
 since 1650 (chart) 182 
 
 Polk, James K., eleventh President 164 
 
 Polk-Walker tariff, the 169 
 
 Polyp, the 90 
 
 Polytheism, modern and ancient 185 
 
 Pompey’s pillar 176 
 
 Ponce, Pedro de 80 
 
 “Poor man’s region” 321 
 
 Pop corn 436 
 
 Pope Joan 175 
 
 Popes, nationality of the 85 
 
 Pop-overs . . ; 272 
 
 Poppy oil 422 
 
 Population and area of continents 174 
 
 center of 82 
 
 density of 180 
 
 growth of urban 188 
 
 of chief countries 174 
 
 of the United States 307- 
 
 Pork 246, 248 
 
 cheese 249 
 
 hashed 249 
 
 pie 248 
 
 Postage rates 23 
 
 stamps, first used 77 
 
 Post-office, first 77 
 
 statistics of the 81 
 
 Potato balls 258 
 
 bugs, to destroy 436 
 
 curry 253 
 
 croquettes 258 
 
 pancakes 257 
 
 paste 286 
 
 poultice 437 
 
 rot, to prevent 436 
 
 salad 263 
 
 soup 235 
 
 yield, to increase 436 
 
 Potatoes 436 
 
 h la crtme 257 
 
 fried 258 
 
 how to serve 257 
 
 frozen 436 
 
ALPHABETICAL INDEX 
 
 505 
 
 PAGE 
 
 Potatoes, Lyonnaise . . . 257 
 
 preserved by peat charcoal 436 
 
 Saratoga 257 
 
 sautees au Beurre 257 
 
 savory 257 
 
 scalloped 258 
 
 statistics of 79 
 
 to keep 436 
 
 Virginia style 257 
 
 Pottery, oldest known 86 
 
 Poultices ...» 436 
 
 and ointments 200 
 
 Poultry and game 243 
 
 cooking food for 438 
 
 rules and hints on 437 
 
 three hundred facts about 321 
 
 Power of attorney 58 
 
 Power loom, invention of the 78 
 
 Practical calculations 325 
 
 Preferred stock 73 
 
 Prescriptions 195 
 
 Preserve jars, to clean 402 
 
 sandwiches 283 
 
 Preserves, etc 293 
 
 to cover 296 
 
 President of U.S., qualifications for 67 
 
 series, the 10 
 
 Presidential election, laws governing 68 
 
 succession 69 
 
 Prester John 175 
 
 Prices of forty commodities since 1350 189 
 
 Prickly heat, cure for 439 
 
 Primogeniture, law of 53 
 
 Printers and publishers, tables for 352 
 
 Printing first known 77 
 
 Printing inks, to mix 347 
 
 Printing-office paste 430 
 
 Printing-press, first 80 
 
 Prognostications 97 
 
 Prohibition party 167 
 
 Promissory notes, forms of 60 
 
 Pronunciation, rules of 17, 18 
 
 Property, stolen 66 
 
 transfer of 50 
 
 Protective paper 429 
 
 Protective tariff devised by Calhoun 163 
 
 Protested drafts 43 
 
 Public schools, first 80 
 
 Puddings 278-283 
 
 Puff paste 285 
 
 Puffs, plain, Spanish, cream, orange 286 
 
 Pulitzer, Joseph 100 
 
 Pumpkin, stewed and baked 262 
 
 Pumpkins, to dry . 441 
 
 Punctuation 21 
 
 Putty, French 441 
 
 glazier’s 441 
 
 for plastering 322, 441 
 
 polisher’s 441 
 
 to remove old 441 
 
 to soften 441 
 
 Pyramid of Cheops 82, 91, 145 
 
 Pyramids of Egypt 81 
 
 Pyrotechnics 441 
 
 PAGE 
 
 QUAIL pie 244 
 
 Queen cakes 275 
 
 Quenelles 268 
 
 Quilts, inexpensive 441 
 
 Quinine, discovery of 79 
 
 Quinsy 195 
 
 Quit claim deed 59 
 
 DABBIT, curried 252 
 
 pie 244 
 
 stewed 244, 304 
 
 to choose a 243 
 
 Rabbits in Australia 82 
 
 Rabbit-skins, to cure 459 
 
 Races and tongues of the world (chart) 183 
 
 Racine 172 
 
 Railroad center, greatest 87 
 
 cost of construction per mile 95 
 
 first constructed 81 
 
 largest lines of 87 
 
 signals 95 
 
 statistics 81 
 
 spikes, size, etc., of 331 
 
 system of America 81 
 
 time, fastest 95 
 
 Railroading, twenty points on American 95 
 
 Railroads and transportation 95 
 
 in China 80 
 
 Rails required per mile 331 
 
 Railway, miles of 95 
 
 Rainwater, to keep sweet 442 
 
 Rameses the Great 176 
 
 Rape oil 422 
 
 Raspberry syrup 302 
 
 vinegar 302 
 
 Rates of postage 23 
 
 Rats, to destroy 442 
 
 Razor, directions for honing a 443 
 
 how to use a 442 
 
 to sharpen . 443 
 
 Razor-strop paste 443 
 
 Receipt not legally conclusive 43 
 
 Recipes and trade secrets 369 
 
 Reconstruction 166 
 
 Red cabbage salad 264 
 
 Reformation, the Protestant 185 
 
 Refrigerants (fruits) 389 
 
 Refrigerator hints 443 
 
 Religion in the United States (chart) 186 
 
 statistics of 84 
 
 Religions of the world, history of the. ...... 185 
 
 Religious denominations, number of 84 
 
 Renovating 443 
 
 Repartee 476 
 
 Republican party, birth of the 165 
 
 Republic, oldest 81 
 
 Restorative draught 200 
 
 Revolution, French 78 
 
 Rheumatism 195, 198 
 
 inflammatory 198 
 
 turpentine applied for 461 
 
 Ribbons, to clean and renew 444 
 
 Rice and wheat bread 270 
 
 biscuits 277 
 
 cakes 275 
 
506 
 
 ALPHABETICAL INDEX 
 
 Rice paper 
 
 Rickets 
 
 Riding 
 
 (memory rhymes) 
 
 Rifle ball, velocity of 
 
 Rifles, breech-loading, invention of 
 
 Ring, to remove a 
 
 Ringworm 195, 
 
 Rivers, flow of 
 
 Rivers, longest and widest 
 
 Roach, John 
 
 Roads, title to 
 
 Roast beef and boiled turkey soup 
 
 Roasting 
 
 Rockefeller, John D 
 
 Rockets 
 
 Rolls, delicious 
 
 jelly 
 
 various recipes for making 
 
 Rome, founding of 
 
 Roof cement 
 
 Roofers, hints for 
 
 Rose- j ar, to fill 
 
 Roses, to keep 
 
 Rose-water 
 
 Rotheln 
 
 Roup 
 
 Rubber cement 
 
 type and stamps, to make 
 
 to cement 
 
 vulcanized 
 
 Ruby, imitation 
 
 Ruins, the oldest known 
 
 Rusk, Jerry 
 
 Rusks 
 
 Russian cream 
 
 Rust in wheat, to prevent 
 
 to remove from steel 
 
 to remove and to prevent 
 
 See, also, Iron. 
 
 Rye batter cakes 
 
 bread 
 
 gACRED College, the 
 
 Safety lamps 
 
 Sage, Russell 
 
 Sage and onion stuffing 
 
 cheese 
 
 Sago scones 
 
 Saint Gothard tunnel 
 
 Saint Peter’s Cathedral 
 
 Saint Vitus’ dance 
 
 Salad 
 
 dressing, boiled 
 
 dressing, French 
 
 Sally Lunn 
 
 Salmon croquettes 
 
 dressed, Italian sauce 
 
 eggs produced by a 
 
 fried, with anchovy sauce 
 
 salt, to souse 
 
 Salsify, boiled 
 
 Salt, uses for 
 
 Salts, volatile, for pungents 
 
 Salve, grandmother’s 
 
 Samiels of Egypt, the 
 
 page 
 
 Sand-paper 447 
 
 Sandwich Islands, leprosy in the 83 
 
 San Marino 81 
 
 Sardine salad . 263 
 
 Sauces 254 
 
 Sauce, Soubise 250 
 
 Worcestershire 471 
 
 Sauerkraut, to make 447 
 
 Savings bank, first American 79 
 
 Sawyer, Philetus 100 
 
 Scaly leg (poultry) 439 
 
 Scarlet fever 195, 215, 216 
 
 Scalds and burns 218 
 
 Scents and perfumes 227 
 
 Schiller \, 173 
 
 School, first in America 79 
 
 first normal . 85 
 
 first public 80 
 
 largest in the world 87 
 
 Schools, sizes of chairs and desks for . . v . . . 338 
 
 Scott, Tom 100 
 
 Winfield 165 
 
 Scrap-books, paste for 430 
 
 Screw, to move a rusted 447 
 
 Screw propeller 80 
 
 Scrofula 195 
 
 Scurf in the head 199 
 
 ointment for *. 215 
 
 Scurvy 195 
 
 or scaly leg (poultry) 439 
 
 Sea, history of the (chart) 187 
 
 largest inland 77 
 
 Sea-coast, States without 82 
 
 Seal, import of 43 
 
 Sealing-wax, formulas for 447 
 
 Seal oil 422 
 
 Sea power (chart) 187 
 
 Sea-sickness, to prevent 447 
 
 Secession 166 
 
 first proposer of 321 
 
 Secrets of success 480 
 
 Secularism 483 
 
 Sedatives (fruits) 389 
 
 Seedcake 274 
 
 Seeds required per acre (table) 326 
 
 Semitic tongues 183 
 
 Seneca 172, 175 
 
 Senators, how chosen 67 
 
 Sensitive plants 89 
 
 Septuagint the 484 
 
 Serfdom and slavery 316 
 
 end of English 189 
 
 in Russia, Austria and Germany 317 
 
 Serpent worship . 185 
 
 Settlement, first in U. S 78 
 
 of colonies 156 
 
 Seven Sages, the 80 
 
 Seven wonders of the world 81 
 
 Sewing-machine, first complete 77 
 
 Sewing-machines, number of in use 79 
 
 to oil 448 
 
 Shad, planked 241 
 
 Shakers, the 485 
 
 Shakespeare, quotation from 176 
 
 Shampoo, liquid 448 
 
 Shamrock, the ; . . . 482 
 
 PAGE 
 
 176 
 
 195 
 
 444 
 
 228 
 
 86 
 
 77 
 
 445 
 
 198 
 
 77 
 
 88 
 
 100 
 
 49 
 
 235 
 
 232 
 
 100 
 
 441 
 
 , 277 
 
 273 
 
 271 
 
 77 
 
 378 
 
 335 
 
 445 
 
 445 
 
 445 
 
 216 
 
 439 
 
 377 
 
 446 
 
 445 
 
 79 
 
 432 
 
 89 
 
 100 
 
 , 271 
 
 . 287 
 
 468 
 
 456 
 
 446 
 
 273 
 
 270 
 
 85 
 
 79 
 
 100 
 
 268 
 
 300 
 
 270 
 
 88 
 
 91 
 
 195 
 
 262 
 
 264 
 
 264 
 
 271 
 
 238 
 
 239 
 
 82 
 
 239 
 
 82 
 
 260 
 
 446 
 
 466 
 
 447 
 
 90 
 
ALPHABETICAL INDEX 
 
 507 
 
 Shaving, Mr. Mechi’s instructions on 
 
 compound 
 
 Sheepskins, to cure 
 
 to prepare for mats 
 
 Sheet lead, weight of 
 
 Shelley 
 
 Sheriff’s call for assistance 
 
 Shingles, laths, etc 
 
 required in a roof 
 
 Shipping of the world (chart) 
 
 Ship, first English 
 
 iron, first launched 
 
 largest 
 
 Shocks, violent 
 
 Shoe-dressing, French 
 
 Shoe-pegging machine, invention of 
 
 Shoes, kid, to dry 
 
 polish for 
 
 russet, polish for 
 
 to make waterproof 
 
 to mend 
 
 to soften, etc 371, 
 
 to soften and make waterproof 
 
 See, also Boots and Shoes. 
 
 Shortcakes, various 
 
 Short rates (fire insurance) 
 
 Shoulders, round, to straighten 
 
 Shrewsbury cake 
 
 Sick headache 
 
 Sickness, ratio of 
 
 Sick-room cookery 
 
 disinfectants 
 
 value of light in the 
 
 in cholera 
 
 Sidney Smith’s recipe for salad dressing . . . 
 
 Signals, railroad 95, 
 
 wind and weather 
 
 Signatures 
 
 Silk and silk worms 
 
 to clean, etc 
 
 to judge 
 
 to make waterproof 
 
 to wash 
 
 underwear, to wash 
 
 Silver and gold, test for 
 
 cake 
 
 coin not legal tender 
 
 plate. See Plate. 
 
 plating fluid 
 
 to cleanse 
 
 value of a ton of 
 
 wash, celebrated recipe for 
 
 Single Tax, the 
 
 Sinking and lassitude 
 
 Sinks, to cleanse 
 
 Sippets, fried 
 
 Skin, the 
 
 chapped, lotion for 
 
 lotion to whiten and soften 
 
 Skins, small, to stretch and cure 
 
 to tan with hair on 
 
 Skull, measurment of the 
 
 Sky-rockets 
 
 Slang 
 
 Slates per square 
 
 Slavery and serfdom 
 
 PAGE 
 
 Slavery in the United States 77, 317 
 
 question, the 163 
 
 Sleep, children need 215 
 
 death from want of 83 
 
 how to 208 
 
 Sleeping-car, cost of 95 
 
 first used 95 
 
 Sleeplessness, cure of 198 
 
 Small-pox 195, 216 
 
 epidemics 84 
 
 Smelling-salts, to make 450 
 
 Smelts, to fry 240 
 
 Smiles, Samuel, quotation from 72 
 
 Smith, Sidney, quotation from ... 24 
 
 recipe for salad dressing 264 
 
 Smoke stains, to remove from walls 454 
 
 Snakes, bites of 221 
 
 Snake remedy, Capt. Crawford’s 221 
 
 Snow a substitute for eggs 278 
 
 cake, Scotch 277 
 
 Soap, first manufactured 86 
 
 liniment of 408 
 
 ointment of 425 
 
 plaster of 434 
 
 to save 451 
 
 various recipes for making 450 
 
 Socialism in Europe . . .' 182 
 
 Society, rules of good 477 
 
 Solders for various purposes 451 
 
 Soldering 451 
 
 Soles 240 
 
 au gratin 240 
 
 Sore throat 207 
 
 external stimulant for 201 
 
 inflammatory 195 
 
 Soubise sauce 250 
 
 Sound, velocity of 77 
 
 Soups, recipes for making 234 
 
 to color 234 
 
 Span, definition of 78 
 
 Spanish Armada, the 197 
 
 Sparrow, the English 311 
 
 Spectacles, when needed 202 
 
 Spectacles, invention of 86 
 
 Specific gravity of various substances 348 
 
 Spelling, short rules for 21 
 
 Spermaceti oil 422 
 
 Spiders and their web 82 
 
 Spinach 257 
 
 Spires, highest 90 
 
 Spirits, when “proof ” 84 
 
 Splint 452 
 
 Sponge jelly cake 238 
 
 Sponges, to clean 452 
 
 Spontaneous combustion 452 
 
 Spots and stains 453 
 
 Sprained ankle 221 
 
 Sprains 205 
 
 a simple cure for 221 
 
 Sprinkling (of book edges, etc.) 412 
 
 Squares and cubes, tables of 349 
 
 Squash, summer and winter 261 
 
 Stables, to deodorize 455 
 
 Staggers 455 
 
 Stammering, cure for .... 456 
 
 Stains and spots 453 
 
 PAGE 
 
 448 
 
 448 
 
 459 
 
 448 
 
 334 
 
 172 
 
 66 
 
 331 
 
 335 
 
 187 
 
 80 
 
 78 
 
 91 
 
 219 
 
 449 
 
 78 
 
 449 
 
 449 
 
 435 
 
 371 
 
 371 
 
 392 
 
 449 
 
 276 
 
 71 
 
 209 
 
 277 
 
 198 
 
 84 
 
 303 
 
 211 
 
 211 
 
 217 
 
 264 
 
 96 
 
 98 
 
 43 
 
 82 
 
 449 
 
 450 
 
 449 
 
 449 
 
 450 
 
 392 
 
 276 
 
 67 
 
 450 
 
 450 
 
 78 
 
 450 
 
 70 
 
 200 
 
 450 
 
 266 
 
 207 
 
 224 
 
 224 
 
 459 
 
 459 
 
 85 
 
 441 
 
 475 
 
 335 
 
 316 
 
508 
 
 ALPHABETICAL INDEX 
 
 Staining for wood 
 
 Standard time 
 
 to obtain 
 
 Stanford, Leland 
 
 Starch, to give a fine polish to 
 
 “Star routes” 
 
 State, largest 
 
 States, etc., nicknames of 
 
 powers of the 
 
 names and mottoes of 
 
 population of the : . 
 
 States’ rights doctrine, the 
 
 Statistics of chief countries 
 
 Statue, largest . . 
 
 Statute of laborers 
 
 Staubbach, the falls of 
 
 Steak, stuffed 
 
 Steamboating, history of 
 
 Steam engine, first 
 
 horse power of 
 
 Watt’s patent 
 
 Steamer, first to cross the Atlantic 
 
 Steam-pipes, covering for 
 
 Steam power of nations 
 
 Steamship dimensions, evolution of 
 
 first to cross Atlantic 
 
 time, fastest 
 
 Steel and iron, to clean 
 
 to distinguish 
 
 Steel, tensile test of 
 
 to harden 
 
 to make a hole in 
 
 to remove rust from 
 
 rails, average duration of 
 
 tools, to temper 
 
 Sterne 
 
 Spongecake 276, 
 
 Stewart, A. T 
 
 Stock, food for 
 
 Stock companies 
 
 Stocks 
 
 preferred 
 
 investments explained 
 
 watering of 
 
 Stomach-ache 
 
 Stomach, inflammation of the 
 
 Stone age 
 
 artificial 
 
 Stones, crushing and tensile strength of 
 
 largest building 
 
 Storm, velocity of 
 
 Stove blacking 
 
 Stovepipes, to clean 
 
 Stove polish, brilliant 
 
 Stoves, to mend cracks in 
 
 to polish 
 
 Stimulants, external 
 
 pure 
 
 Strawberry shortcake 
 
 tart ; 
 
 Street etiquette 
 
 Strength, comparative scale of 
 
 Strike, first in U. S 
 
 Strikes, great English 
 
 railroad, in U. S 
 
 ten-hour 
 
 PAGE 
 
 Strychnia 222 
 
 Stucco, preparation of 457 
 
 Stuffing, or forcemeats 268 
 
 for geese or ducks . 245 
 
 truffle and chestnut 245 
 
 Sturgeon 240 
 
 Sty, how to cure a 262 
 
 Suet crust for meat puddings 286 
 
 Suez Canal 82 
 
 Suffocation by noxious vapors 220 
 
 Sugar-cane, first cultivated 77 
 
 Sugar pop-corn 436 
 
 Summer heat in various countries 318 
 
 Sun-dial, largest 87 
 
 Sunday-school, first established •. *78 
 
 Sun-dials, to make 457 
 
 Sunflower oil 422 
 
 Sun-myths 185 
 
 Sun-picture, oldest 80 
 
 Sunshine, importance of 210 
 
 Sunstroke 220 
 
 to avoid 208 
 
 Suspended animation 220 
 
 Swedenborgians, the 483 
 
 Sweeping 427 
 
 Sweetbreads 251 
 
 Swift 172 
 
 Swimming, Franklin’s advice on 457 
 
 Swollen feet 199 
 
 Sympathetic ink 398 
 
 Synagogue, origin of the 485 
 
 Synonyms and antonyms 25 
 
 Syrup, infants’ 215 
 
 Tabernacle, the 485 
 
 Table etiquette 577 
 
 Tacks, size, etc., of 330 
 
 Talent and tact 481 
 
 Tallest man 80 
 
 Tallow, to clarify ' 458 
 
 to harden 458 
 
 Talmud, the 486 
 
 Taney, Chief Justice 155 
 
 Tanning, etc 458 
 
 See Sheepskins. 
 
 Taoism 185, 483 
 
 Tar ,. . . 460 
 
 oil of 419 
 
 ointments of 425 
 
 Targums, the 485 
 
 Tariff, history of the ; 168 
 
 “Tariff of abominations” 169 
 
 Tart, strawberry 285 
 
 light paste for 285 
 
 Tartar, to remove 460 
 
 Tattoo-marks, to remove 460 
 
 Taxes 69 
 
 Taylor, Zachary, twelfth President 165 
 
 Tea and coffee as stimulants 211 
 
 Teachers, suggestions to 201 
 
 Tea-kettle, to clean 460 
 
 Teeth, care of the 225 
 
 children’s, care of 213 
 
 salt for cleansing the 446 
 
 Teething 205 
 
 Teetotaler’s Christmas pudding 281 
 
 PAGE 
 
 454 
 
 471 
 
 488 
 
 100 
 
 401 
 
 79 
 
 88 
 
 311 
 
 67 
 
 310 
 
 307 
 
 163 
 
 174 
 
 91 
 
 189 
 
 82 
 
 248 
 
 96 
 
 78 
 
 344 
 
 78 
 
 86 
 
 456 
 
 178 
 
 187 
 
 79 
 
 84 
 
 456 
 
 456 
 
 348 
 
 456 
 
 386 
 
 456 
 
 95 
 
 456 
 
 173 
 
 285 
 
 100 
 
 326 
 
 52 
 
 256 
 
 73 
 
 73 
 
 73 
 
 204 
 
 194 
 
 145 
 
 456 
 
 339 
 
 89 
 
 77 
 
 371 
 
 457 
 
 435 
 
 457 
 
 456 
 
 201 
 
 200 
 
 276 
 
 285 
 
 479 
 
 82 
 
 189 
 
 189 
 
 189 
 
 189 
 
/ 
 
 ALPHABETICAL INDEX 509 
 
 PAGE 
 
 Telegraph, the 361 
 
 first electric 86 
 
 first operated 77 
 
 Morse’s 78 
 
 Telegraphic alphabet 192 
 
 Telephone 361, 365 
 
 invention of the 82 
 
 Telescope, invention of the 86 
 
 largest 89 
 
 Temperance cup 302 
 
 Temperance or Prohibition party 167 
 
 Temple Societies, the 484 
 
 Tenancy, agricultural 48 
 
 Ten-hour strikes 189 
 
 Tensile and transverse strength 348 
 
 Territory, largest in U. S 86 
 
 of U. S. (chart) 191 
 
 most recently acquired 79 
 
 Texas, largest State in the Union 88 
 
 Theater, first in U. S 77 
 
 largest 87 
 
 Theaters, capacity of 85 
 
 Theosophy 486 
 
 Thermometer, to test. 460 
 
 Throat. See Sore throat . 
 
 Thrush 195 
 
 Thumb, dislocated 219 
 
 Tic-do uloureux 195 
 
 Tiger, strength of the 94 
 
 Tilden, Samuel J 166 
 
 Timber and cast iron, comp, strength of 333 
 
 rules and tables 327 
 
 to season and preserve 460 
 
 to test soundness of 460 
 
 Time difference between New York and 
 
 principal foreign cities 99 
 
 standard 471 
 
 to obtain standard 488 
 
 Tin pipe, weight of 334 
 
 Tin, roofing 337 
 
 Tires, to make light 460 
 
 Titles 47} 
 
 in Great Britain 78 
 
 of nobility 67, 68 
 
 Tobacco antidote 200 
 
 introduction of 79 
 
 oil of 419 
 
 plant 80 
 
 Toilet recipes, hygienic. 223 
 
 Tomato catsup 267 
 
 fritters 259 
 
 marmalade 413 
 
 pickles, green 264 
 
 salad 262, 263 
 
 soup 236 
 
 used in Bright’s disease 209 
 
 Tomatoes, baked ^ . . . 258 
 
 broiled 259 
 
 stuffed 258 
 
 with macaroni 258 
 
 Tongue, jellied 248 
 
 Tonsils, function of the 214 
 
 Tonsure, the 483 
 
 Tools, to mark 461 
 
 to prevent handles splitting 461 
 
 to grind 461 
 
 PAGE 
 
 Toothache 195 
 
 cure 461 
 
 tincture 461 
 
 Tooth-paste, charcoal 378 
 
 rose 225 
 
 Tooth-powder, American 225 
 
 charcoal 225 
 
 quinine 225 
 
 Tooth-powders 461 
 
 Tooth-wash, a simple 225 
 
 borax .225 
 
 Topaz, artificial 432 
 
 Torpedo signals 95 
 
 Tower of Babel 88 
 
 Tracing paper 429 
 
 Trade marks, the law of 64 
 
 Trade secrets 369 
 
 Trades union, first in U. S 189 
 
 Train management 95 
 
 Transfer of property 50 
 
 Transit insurance 72 
 
 Trappists, the 486 
 
 Traveling, hints on 480 
 
 Treason, what constitutes 67 
 
 Treaties with foreign countries 67 
 
 Treaty of Washington 166 
 
 Tree, largest 87 
 
 Trees, wash for 461 
 
 Trial by jury guaranteed 67 
 
 Tricopherous, for the hair 461 
 
 Trip around the world 320 
 
 Troops, numbers engaged in American wars, 312 
 
 Trout and grayling, to fry 239 
 
 and perch, to boil 239 
 
 Truffle sauce 245 
 
 Tugs, capacity of 82 
 
 Tunnel, longest railway 88 
 
 Tunkers, the 486 
 
 Turanian tongues 183 
 
 Turbot au gratin 240 
 
 Turbot en mayonnaise 240 
 
 Turkey, to boil 245 
 
 to roast 245 
 
 Turkeys, ducks and geese 322 
 
 raising and feeding 438 
 
 Turnips 260 
 
 Turpentine 460 
 
 liniment of 408 
 
 ‘ ointments of 425 
 
 poultice of 437 
 
 virtues of 461 
 
 Turquoise, artificial 432 
 
 Tyler, John, tenth President 164 
 
 Type measurement 352 
 
 Typhoid fever 215, 216 
 
 Typhus fever 195 
 
 ^JLTRAMONTANE, meaning of 483 
 
 Umbrellas, how to handle 461 
 
 Union Pacific Railroad 87 
 
 United States, climates of the 191 
 
 political history of the 161 
 
 territory of the 191 
 
 Bank, the 163 
 
 Universities 83 
 
 Universities, history of the great 184 
 
510 
 
 ALPHABETICAL INDEX 
 
 PAGE 
 
 University, largest . 86 
 
 Urban population, growth of 188 
 
 VACCINATION, statistics of 84 
 
 Valley of death, the 78, 338 
 
 the largest 87 
 
 Van Buren, Martin, eighth President 164 
 
 Varnish, the manufacture of 461 
 
 Varnishes, various formulas 461 
 
 Varnishing 465 
 
 Veal 246, 249 
 
 cake 249 
 
 croquettes 250 
 
 cutlets 250 
 
 loin of, braized 250 
 
 marbled 250 
 
 pudding 249 
 
 scallop 250 
 
 stewed 249 
 
 stock 257 
 
 roast, stuffed 249 
 
 Veda, the 485 
 
 Vegetable marrow, to boil or stew 257 
 
 soup 234 
 
 Vegetables, to boil green 257 
 
 to keep 465 
 
 Velvet, to raise the nap 466 
 
 Venison, breast of, stewed 245 
 
 haunch of, roast 245 
 
 Vermifuge plaster 434 
 
 Veterinary liniment 409 
 
 Veto, Presidential 67 
 
 Violet powder 227 
 
 Virginia silver cake 276 
 
 Volatile liniment 200 
 
 salts for pungents 466 
 
 Volcanoes, largest and loftiest 87 
 
 Voltaic pile 355 
 
 Voltaire 173 
 
 V oters, qualifications of 319 
 
 Voting and naturalization 67 
 
 Vulgate, the 486 
 
 WAFFLES, various recipes 272 
 
 Wages and prices since 1350 189 
 
 Walflenses, the 487 
 
 Walls, damp 430 
 
 Wall-paper, to remove stains from 430 
 
 Walnut catsup 267 
 
 oil 422 
 
 Walnuts, pickled 264 
 
 War, losses from 315 
 
 of 1812 162 
 
 with Great Britain 77 
 
 with Mexico 77, 164 
 
 Ward, J.Q. A 100 
 
 Warming plaster 200 
 
 Warranty deed 58 
 
 Wars 177 
 
 American, length and cost of 315 
 
 cost of recent 315 
 
 of the United States 312 
 
 Warts, care of 224 
 
 Washburne, Elihu B 100 
 
 Washing 466 
 
 fluids 466 
 
 PAGE 
 
 Washington, George, administration of 162 
 
 monument ...... 87, 91 
 
 Washington’s rules of conduct 479 
 
 Watches, first constructed . . . 77 
 
 Watchmaker’s oil . 466 
 
 Water, death from want of 83 
 
 hot, as a stimulant 200 
 
 how and when to drink 209 
 
 on the brain 195 
 
 to purify 466 
 
 to tell pure 466 
 
 to test for boilers 466 
 
 weight of fresh and salt *. . . 386 
 
 See, also, Rain-water. 
 
 Water-bugs, to destroy . 369 
 
 Water-colors, how to use 467 
 
 Watering stock 73, 75 
 
 Water-pipe, to thaw 467 
 
 Wax for canning fruits 468 
 
 for grafting 468 
 
 oil of 419, 422 
 
 to bleach 370 
 
 to take out 468 
 
 Weather forecasts 97 
 
 signals 98 
 
 Webster, Daniel 164 
 
 anecdote concerning 24 
 
 Wedding anniversaries 351 
 
 Welding by electricity 468 
 
 Well, deepest artesian 89 
 
 to dig a ... 468 
 
 to increase the flow of 468 
 
 Wells, or chimneys, to examine 468 
 
 Weight of cast-iron columns, etc 340 
 
 of cast-iron, approximate 341 
 
 of floors 338 
 
 of various materials 339, 348 
 
 to increase or reduce 209 
 
 Weights and measures 324, 325 
 
 miscellaneous 339 
 
 Whale, the 89 
 
 oil . 422 
 
 What’s in a name?. 20 
 
 Wheat, first exported 79 
 
 to prevent rust in 468 
 
 Whetstones 469 
 
 Whig party, origin of the 163 
 
 Whirlpool, greatest 89 
 
 Whispering gallery of St. Paul’s Cathedral.. 89 
 
 Whites 195 
 
 White soup 235 
 
 Whitewashing 373, 469 
 
 See, also, Calcimining. 
 
 Whooping-cough 194, 205. 216 
 
 cure 215 
 
 Will, form of 69 
 
 Wills 53 
 
 Wilmot Proviso, the 164 
 
 Wilson tariff, the 170 
 
 Wiman, Erastus 100 
 
 Wind and weather signals 98 
 
 Window glass, first used 79 
 
 panes in a box 336 
 
 Windows, to move sticking 470 
 
 to wash 469 
 
 Wire, longest span of . 87 
 
ALPHABETICAL INDEX 
 
 511 
 
 PAGE 
 
 Wire, barbed, required for fences 327 
 
 gauges, American and Birmingham 342 
 
 ropes, transmission of power by 345 
 
 Woman’s rights . 167 
 
 Wood, durability of, different kinds of 347 
 
 how preserved 470 
 
 preservative preparation for . . . 470 
 
 stains for 454 
 
 shrinkage of 470 
 
 to dye 471 
 
 to ebonize 385 
 
 to measure bulk 325 
 
 to prepare for heat 470 
 
 to prevent cracking 470 
 
 to season and prevent warping 470 
 
 engraving — Albert Dtirer 78 
 
 Wool, large clips of 82 
 
 Woolen goods, to wash 471 
 
 Worcester sauce 256 
 
 Worcestershire sauce 471 
 
 Words often mispronounced 19 
 
 World’s food supply, the (colored chart) .... 181 
 
 PAGE 
 
 World’s great nations, the 178 
 
 progress, the (colored chart) 177 
 
 Worms 195, 206 
 
 ointments for 425 
 
 remedy for 215 
 
 Wounds, milk as a dressing for 212 
 
 and bruises 203 
 
 and cuts 218, 219 
 
 Wrinkles, to remove 224 
 
 Writers, hints for 24 
 
 "YEAST, first manufactured 79 
 
 patent 471 
 
 potato 471 
 
 recipes for making 269 
 
 Yorkshire pudding 283 
 
 tea cakee 275 
 
 Young Men’s Christian Association 81 
 
 2ENDA VESTA, the 483 
 
 Zoroastrianism 185, 482 
 

 wmm 
 
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