--j> --.; w- - THE HOUSEHOLD CYCLOPiEDIA OF > PRACTICAL RECEIPTS AND DAILY WANTS. : 'i ooNTAnniro VirteHon* for Household JIanagenumt. XtetipUfor Domtttie Cookery. Sick Boom Cookery. The Detection of Adulteration! t Wood. Fraetieal Family Seefiptt. Domettie Medicine and Surgery. Clothing ; how to ehooee and care for. Torm of Contract*, Will*, and other Legal Papere. How to obtain Patentt and Copyrightt. The Bulei and Principle* of Businett. Table* of Weight* and Measure*. Useful Social and Scientific Fact*. Itufoor and Outdoor Qaaus and AmuM umUs. Domestic Pet* and their management in health and disease. Homestic Pests and how to destroy them. The Etiquette and Manner* of Modem Society. Ijodies' Ornamental Work, ., > The Nursing of the Sick. Counsel and information for Mother*. The Diseases of Childhood, their pr*9- tion and trea tment. Veterinary Medicine, Hygiens and Di- eases of Domestic Animals. Hints on Correct Speaking and WriUng. Something for Koerybody, J[e., ^. WITH OVER ONE HUNDRED ILLUSTRATIONS. -TV * BY ALEXANDER V. HAMILTQJI. *' i> ^^ SPRINGFIELD: W. J. HOLLAND & CO. ..,: '^' 1874.- ' ^ '4 Eatend aocording to Act of Congreis, in the year 187a, By W. J. HOLLAND & CO.. la th* Office of the Libnurian of Coogtess at Washington. 7acrrr ; - .vr > _ 'f V oi " 1- "T , vJirC PREFACE. The editor of this work has endeavoured to ren4er ii OMfoI, clear, and reliable in every department of which it' treats Hifl object has been to make a practical manual to meet tlie wants of every household. He offers it therefore to the public aa a Cyclopsedia of complete and trustworthy informa- tion on everything pertaining to daily life. The- numerous CookeT^ Receipts have been actually tested, ' and hence bear the impress of real experience. Among them will be found receipts for many new articles of diet, aud fre- quent hints fur economy in the preparation of food. In the sections devoted to th^ Choice and Furnishing of a House, the Adulteration of Food, Domestic Chemistry, and Clothing, the principles of household management and domes-^ tic economy are fully and distinctly stated. Important cau-. '^ tions uid useful receipts are given which every one having to do with housekeeping will find of daily value. The medical advice and prescriptions contained in the sections on Domestic Medicine, Accidents and Injvries, Coun- sels for Mothers and Nurses, and the Diseases of Children, are from the cttfeful pen of an experienced piiytdcian. They form r>ri.r^preT'r% 4 PRSPAOM. a complete treatise on family medicine and surgery, and the rearing and management of children. The departments on Law and on Trade, Social cmd-^^l 8cieTdi/ic Facts, contain information and bits of advice indisk ^. pensable to every business man and woman. / > Z^-:! Every Jady will, after perusal, acknowledge th6 interest ^ and value of the chapters on Domestic Pets and Ladies' Work. '' Young people and often their elders will be pleased with . the means of innocent diversion revealed in the chapter on Games and their Rules, and will be instructed by the sections on Etiquette and Manners, and Correct Speaking and Writing. No farmer should he without tlie practical knowledge ,.' famished in the section devoted to Vetei'inary Medicine, and <' the diseases of cattle and poultry. . ~ . Housekeepers know the annoyance they ^xperiOnce from ^ Domestic Peats and will be glad to learn how' to destroy them. ^''.- The editor, therefore, believes that not only the last, hoi .' every chapter of the book, will be found to contaia ~' ... r/V- :%^'> ' ^^ r-*"'- 4. !'.;< ^ -A A-A--'- ' *ti ,.^- ;. ' ijii '-=lt i. BOIIETUINQ FOB EVERYBODY. >ijfr ':^;'v'T\<\'^. ^ CONTENTS. 'it- i\^i no' V -"5-^ I. HoaSEHOLD MAMAUEMEMT. CBOlom of hooM. A useful caution. Pmrchasing or ranting 4 hoM. Saul* tary laws ; drainage, ventilation^ light, water supply. Decoration ; for- &^ niture of parlour, dining-room, bed-rooms, kitchen, and staircase ; ohoioe \\i\i f carpets, window-blinds, lamps ; cure of smoky chimneys ; paper- hangings. Whitewashing. Cleansing of furniture. French-polishing. Colours for house-painting. Fire-proof paint. Fire-proof mortar. Cheap filter. Bright jroos. Hints for housekeepers. Bent aud taxes. Police caotions ...... 1ft 21 mrff. ?;:r EL DOMESTIC COOKERY, Whole art of cookery. Arrangement and eooaomy of the kitchen. General obaenrations on serving dinner. Best modes of preserving food. To pre- serve meat, fish, vegetables, fruit, poultry, game, ftc. . . 22 24 B otutmg. Hew to roast beef, mutton, lamb, veal, pork; sucking-pig, venison. How to pluck and to draw poultry or game. Various methods of stnfiSng aod roasting turkey, goose, fowls, ducks, and gam*. Cooking by gaa . ... ... 2428 Inking. How to bake. To bake sucking pig, ham, leg of pork, loin of pork, fillet and breast of veal, beef, mutton, goose, rabbit, bullock's, calf s, and sheep's heart. To bake the various kinds of tish haddock, cod^ mackerel, salmon, trout, &o. How to hake pastry . . . 28 SI Boiling, How to boil. To boil beef, mutton, veal, calfs bead, pork, ham, turkey, chickens, rabbit, goose, duck, partridge. To boil the various kinds id fish torbot, salmon, cod, eels, mackerel, herrings, ko. , tl 87 CX)NTBNTa. iUtumff. How to Btew. To stew beef. Irish stew, mutton stew, ! stew, the stewing of poultry, to. To stew the varions kinds of fish. . 87 40 Frying. How to fry. To fry ham, eggs, fish, tront, &o. . * 40 41 Brifiljjitg. How to broil economically. To broil fowl, fish, and ganiC 4142 Tootling. How to toast welsh rabbit, Ac. . . 42 ;4S Oorviii^ (illostrated). How to carve. To carve a sirloin of beef (illustrated) ; / an aitchbone of beef (illustrated) ; a roast leg of mutton (illustrated)^; a ' boiled leg of mutton (illustrated) ; a shoulder of mutton (illustrated) ; a fore-quarter of lamb (illustrated) ; a breast of vel ; a roast sucking-pig ; a kam (illustrated) ; a turkey (illustrated) ; goose (illi)strated) ; a fowl (illustrated) ; a pheasant (illustrated) ; a partridge (illustrated) ; snipes, woodcocks, &c. ; a hare (illustrated) ; a salmon (illustrated) ; a cod's head and shoulders (illustrated) ; a turbot (illustrated) ; other fish, &e. 48 48 Botfa. How to make meat soups. College soups ; ox-tail soup ; mock-tnrtia onp ; julienne soup ; eel soup ; oyster soup ; rabbit soup ; game soups ; giblet sonp ; dear vegetable soup ; carrot soup ; spring soup ; onion soup ; sabbage sonp ; parsnip sonp ; vermicelli soup ; macaroni soup ; grMn pea cmp ; winter pea sonp ..... 4i8 56 Or t w l u . How to make gravies. Brown gravy, a number of receipts for ; awmiy gravy ; veal gravy ; liver gravy ; white ^avy ; fish gravy 85 36 Made Ditke*. Lobster salad ; stewed rump steaks ; gibelotte of rabbits ; beef dives ; stewed chops or cutlets ; broiled fowl ; oyster sausages ; fried patties ; fricassee of chicken ; rump steak pie ; beef oollops ; paas and bntter ; anchovy toast ; ham and eggs ; bullock's kidney ; i-la-mode beef ; various rump steak dishes ; mutton, lamb, veal, and pork paddings ; earned chicken ; eod-fish pie ; giblet pie ; various meat pies ; omelettes and other dishes with eggs ; pancakes, chicken fritters, to., Ao. . 5607 CM Meat Cootoy. Hashed goose; hashed mutton, beef, veal, lamb, or poultry ; curried mutton, lamb, beef, veal, or poultry ; stew of oold veal ; torkey or fowi sausages ; cold poultry and game ; beef or mutton pudding ; ragout ._ 9196 -^- tkiueet and Stuffings. The aae of sauces. Receipts for making the various sauces in general use ..... 9507 VtgeUMtM. Potatoes, cabbages, grMa paaa, cauliflowers, tomatoea, celery, h. aalada, fruit, fro. .... . 97-^101 CW4IV, PkHimg, and Preservbtg. To cure pork, laoon, hama, to. To pot real, eniaon, fowls, pigeons^ ka. To pickle salmon, mackerel, capers, cabbage^ ^ walnuts, onions, Jte. . . . . . 101103 Pteterving and Con/eetionery. Bottled fruit. Beoeipta for various preserves, *"''' jams, marmalades, and confections . . 103 105 A definition of the principal terms' employed in modem cookery. Hints on conduct in the kitchen. Napkins, how to fold (illustrated). Australian ... meat, and how to cook it. How to choose meat, fish, poultry, Ao. Phy< , ' Biological and chemical classification of food . 105 114 ^r6ioni Ventilation of sick-rooms. lit 164 VL ACCIDENTS AND INJURIES. 'W Xist of drugs nfCessary to carry out all instructions. How to make and spply poultices, blisters, baths, and fomentations. How to bleed. Bleeding from the nose, how to check. Spitting of blood. Bites and stings : stings of insects, bee stings, snake bites, and bites of dogs. Injuries and accidents to bones. Dislocations, and their treatment. Fractures, symptoms and CONTBiTTa. treatmeot. InjnriM to jointi. Bruises. Bums and scalds. Cononision of the brain stunning. The treatment of autumnal complaints. Sub- ..^ stances in the eye. Sore eyes. Lime in the eye. InAwBimation of the .., eyelids. Convulsions. Apoplexy. Epilepsy. Hysterics. List of the principal poisons, with their antidotes or remedies. Cure for ringworm. To prev!nt pitting after small-pox. The treatment of apparent soffooation. Cuts and lacerations. BItdicai Memoranda. Advantages of cleanliness. Cautions in visiting sick- rooms. ' Hints to bathers. Mad dogs prevention against hydrophobia. Rales for the preservation of health 165 194 I*.- , -^-. VIL CLOTHING. What shonid be worn next the skin. Choosing clothes. Clothes for tntvelling. Brushing, mending, altering, restoring clothes. Drawers and closets for clothing. Ladies' clothes. Tight lacing. Coverings for the head, the 1 feet, &0. . ; . . . . 105197 ""'"' VTIL LAW. ' " ** Directions for securing copyrights. The British law of copjrright, and how it differs from our own. Directions for securing trade-marks. How to get a patent. Patent OfiBce fees. The cost of obtaining patents for foreign countries. Legal rates of interest in the different States. Wills. Billa of eKch&nge, form of, and law in regard to. Accommodation billa. Bills ',f of sale. Assignments. Law terms in American and Emglish Law 198221 EL TRADE, SOCIAL AND SCIENTIFIC PACT8. Titles and other abbreviations ; Latin, French, and other phrases in oonstant oae. Yalne of foreign moneys. Measures of distance of foreign ooontries. Tables of weights and measures ; sizes of printing and other papers ; hay- stack, to weigh ; barrel, to find contents of ; timber, how to measure ; brickwork, to measure ; cattle, to find weight of ; days of the year. Sleep at will. Human body. The teeth of man and animals. Yearly food of one man. Animals, age of, pulse of. Birds, flight of. House, to keq eool in hot weather ; open windows at night ; marshy districts, cantiona to pwsons living in. Beds and their management. Carbolio Mid and CONTENTB. hloride of lime. Sugar aa food, adulteration of sngar. Draughts, to pi> Tent. Perfumes in sick chambers. Fepsioe. Mustard-leaves. Scorched IhwB, to restore. Boots, to presetre. Leaves, value of. -Tontne. Fop- olation of United Kingdom of Great Britain for 60 years. Langnnges of the world. Signs of eodiao.' Meteorological instruments, barometer, hoir to consult. Barometer scales ; Thermometer scales, to convert .Fahrenheit degrees iqto centigrade degrees. Aquarium, how to care for the. Jewellery, to re-polish. Sunbeam, weight of, ko., &a . 221240 X. GAMES AND THEIR RULES. ~ ,^:'^!?*IT Grielet ; football ; hockey ; golf ; croquet ; billiards ; bagatelle ; oneas % checkers ; backgammon ; dominoes ; solitaire ; fox and geese ; loto; whiat ; loo ; eribbage ; all fives ; all fours ; 8pecnlati Xra. ETIQUETTE A.VD MANNERS. . Tables of precedency, for men and women; modes of addressing persons of position ; etiquette for gentlemen ; for young ladies ; toilet, for ladies ; letter writing. Etiquetto of evening parties ; courtship marriage. Language of flowers. Dancing; with directions for square and round dances, fto. . . , . 302-321 ,.^ ,..>.. . XIV. LADIES' WORK. ' -' ^if Patohwork. doth patohwork. Patohwork qnilts. Needle books. Emery bags. Knitting (illustrated). Ladies' knitted jacket. Ladies' knitted body flannflL Ladies' knitted stocking. Crochet (illustrated). Net.ting. CONTENTS. II : Embroidery. JSmbroidery on netting. , SoTing-bon* ititohei (illaatrated)./ Ch*in stitch (illnatrated). Coral stiioh (illnatrttiSl). Point-laoe "^f^K^ (iUtutrmted). Tatting (iUnstrated). BerUn woolwork^ (iUoatratMlT Wool-work flowem (ilTuatrated). Laoe-paper cnttiagi. Paper flowen; Feather omamenta. Fotiehomanie. Vitrimonie. Painting on ulk or tin ... . . * ;.; ja-839 XT. COUNSEL AND INFORMATION FOR MOTHERS AND NURSES; The nnrting of the tick ventilation, diet, fto. The monthly nune. The wet none, bar qoalificationa, diet, te. . -%_ . MO 34fi XVL THE REARING AND CASE OF CHILDREN. The phyaiology of infant life, as illnatrated bj reapiratioo, circnlation, and digestion. The management of early infanqy. The infant's lungs. The infants stomach. Stillbirths. How to reaoadtate feeble infanta. The mother's milk. Sanitary ndea in regard to narsing. Food for infants The dressing, washing, kc, f the new-bom ehild. Rearing by hand ; artidas necessary, and hew to nae them ; preparation ti. food ; batb% Ite. Hie cutting of the teeth ; treatment whan tronbleaoma. Usefnl and safe faoeipta for ohildroa'a oomplainta. . . , . 846302 HINTS ON CORRECT SPBAKINO AND WRITINO. A liat of some of the most common wrors <^ speech. Plain mlea of grammar, ' and how they are violated . ' '*' . 86S-S74 1.V1U. VETERINARY MEDICINE AND THE DISEASES 0F DOMESTIC ANIMALS. Obtarrations and snggestions relative to the diseases of horses. Catarrh, eold or chill ; symptoms and treatment. Fever and inflammation. Staggers. Inflammation of the bowels. The yellows. Inflammation nlation in milliona of the principal coantries of the world. Uaefnl tables^t j The French metrical aystem of weights and measures, iho unit of the French system, complete tables of the weights and measures saed is France, rules for the conversion of French weights and measures into ' oar own, and vice-versL Pastes for birds. The treatment of ton- stroke. Marks used by printers and writers in correcting proof-sheets. To jvevent hair falling off. Useful receipts. Safety during a thunder- atorm. To collect and preserve specimens of plants. Washing and wrin,{ing macluuea. Uiuti on washing Umta on singing . 887 406 Irnis 407496 '>: -. 'i': Hi rr' ----- ..,/= ( fs>w<^.i:C'.! * -r '.A.T'^fll' -:}-iK- LIST OF ENGRAVlNGa |. The Conntry Homestead ... 1 2. Backgammon Board and Men 266 9. Black Bantams 4. Black Spanish Fowl .^ 6. Bread Grater ... .. 6. Ball Dog 7. Carring of Sirloin of Beef :.. 8. Aitchbone 9. Koaat Leg of Mut- ton 10. Carving of boiled Leg of Mut- ton Carving of Shoulder of ditto IL 12. Forequarter of Lamb 13. Carving of Ham ^ ^ iL Turkey ^ ~. 15. Oooae ... ... 16. Fowl 17. M ! Pheasant... ... 18. M >i Partridge 19. Hare ... ... StO. M iialmon ... 31. ,. Cod's Head and. ShouldJsrs 22. Carving of Tnrbot 23. Casting off in Knitting 24. Chain Stitch in Crochet Netting .. Checker Board and Men ,, Numbered .. Chess Board and Men ,, Numbered Clusters of Flowers in Wool Cochin-China Fowls Colander ... .^ Coral Stitoh .^ m* .. Croquet ... m. ~ 35. Crochet ... >. 36. Crochet edging .. 37. Dalmatian l)og m. ~ 33. Dish Cover .. 39. Double Stitch in Crochet .. 40. Dri|>fing Pau ~ 296 296 68 138 43 43 44 44 44 45 46 46 46 46 47 47 47 48 '48 48 324 326 329 264 964 260 261 337 296 68 329 247 326 827 138 68 326 68 41. 42. 4S. 44 45. 4. 47. 4a 49. 50. 51. 52. 53. 54. 65. 56. 57. 58. 59. 60. 61. 62. 63. 64. 65. 66. 67. C8. 69. 70. 7L 72. 73. 74. 75. 76. M -U.' \ -.::? tfr . :. "^ t'.i*'^' Pste mm 888 mm- 138 ntan m 296 M 39 138 251 Eel ... Esquimanx Dog Feather-legged Bantana Fire, Escape from Field Spaniel ... Football Fox and Geese Board ... 269 OB Checker Board ... ... ... 268 Frying Pan ... ... ... 68 Fish of Amerioft m. m. 387 Game Fowls ... ^ ... 296 Gridiron .1.' ... ^. 68 Herring ... 888 Herring-bone Stitohea ... 829 Knife-basket ' ... 68 Knitting, Casting on and in 322 Leaves, in Wool 337 Ix>ngstitch in Crochet ... 326 Mount St: Bernard Dog ... 138 Mussel 388 Na|)kins, to fold into the Mitre Shape 108 Napkins, to fold into the Fan Shape ... ... 109 Ka^tkins, to fold into the Col- legian Shape ... ... Kw Napkins, to fold into the Slip- per Shape 109 Napkins, to fold into the Nea- politan shape ...~ ... 110 Newfoundland Dog 286 Uut-door Amusements ... 847 Patterns in Tatting ... ... 884 Pearl Stitch in Knitting ... 323 PetaU of Flowers in Wool ... 386 Pistils ... 836 Plain Knitting 822 Plain Stitch iu Crochet ...< 326 Plan o( Croquet Ground ... 253 POINT LACS WORK. Point de Biiissels ... ... 829 d'Aleuyon ... ... 8M LIST OF MNQRA VINOS. fnf 77 Double Point de BnuMla ... 330 7& lUleigh liMe 830 79. Point de VeniM ^ ^. 331 80. Point d'Angletem ... ... 831 81. Rosette of ditto ... ... 331 82. VanetiMi Bmts ... ^. 831 83. dging ... .,. 332 84. Sorento ... ... 832 85. lUleigh Bu ... ... ... 332 86. Spanuh Point ... ... 832 87. Open Engliah Lm* 332 88. Baroelon* Lao ... ... 832 89 Ouipnra d'Art ... ...332 Sa Point do BpriM 333 91. BcYolTins Gridiron US 92. Rib Stitch, in Knitting ... 323 9S Uonnd, To fona ... ... 824 94. 95. 96. 97. 98. 99. 100. 101. Sahnon ... ... Ssnces, Gnyiet, and Plokle* Setter SkMi Shepherd's Dog Skye Terrier... :,5(., f Soup Tureen... "... Solitaire Board 102. Speckled Hamburg Fowls, 103. Stag Hound , 104. Star Collar ... ... 105. Sturgeon ... .^ , 106. Tatting ... . 107. Trout .. 108. VegeUblsB 109. Wire Vegetable Soreen 110. Wool-work Flowars IJ8T OF FULL-PAGE ILLUSTBATIONS. \-^ ^ . ' . ' Thv CoinrTRT HomBTiAlt. DuRis roB TBM Tabul i- ' . KrroHur Utbhsia. '^ ''' Houn un> Fiki.d Doow. EaoATB vaoM Fibb. * -t-, r Jfrj. Out-Door Oamh. i.-^ '-;. - . Pbt AMD Watch DoMi t. DoHcrno Pociasr. -^ i i" . Flowbbs nr Wwa^VfumK. AuauuLii FisB. ..'- ' *.., -' N ' H - .-: ,' i * .' -- .-.^rf., :-. . ' ' - , '. >j''ii'.tit"-J-. J.'*-' . - ' . - , . -'kJ- 't^i - -'- :'-. . ^ -1 .*i-->-.-:>' If." ^: '' .- V ' " . ,- 8 22 286 ... 887 ... 286 286 22 269 ... M4 ... 388 ... 838 ... 387 ... 82 .> 68 .. SM ' ':, uitt^ "- ' 5W ^1s >' * :*' : * -sd .- 'a^v* " -.1 ".a^ . "' inaW - --iLf^' ; -a: >ii<* "..- i'^ !. iirrjjr < 2 y.vfjfiMi- x ^.- .*&i^*J'fe^*i,^; r1: b& ' aV-aw^*^!?^ r\A. ^^ ' I. HOUSEHOLD MANAQEMENT." Otoio of SoQSe. The fint and mcwt important reqnirite in domeatic life is a Donse to live in. Ton may either build, purehaae, or rent hoase. In the first case, there w some difficnlty^-the cost of bnilding baTiag eonaiderably increased of late. Ba^ if you determine to build, settle first on the siae and style of house you need. Then apply to a respectable architect and surveyor; tell him the extent of your family, number of ser- rants, whether stables, conservatories, hothouses, ko., are wanted, and the limit of expense to which you intend to go. The architect will submit to voo a rough draft of the proposed nonae and its estimated cost; approved of, the plan is elaborated. Finally yon obtain separate plans for each tory, with elevations for the principal fatmts all accurately and carefully drawn. . The next matter is to find a suitable localily. Let your new vicinity be high and well dramed. Carefully avoid the neighbourhood of graveyards, gasworks, canals, factories, water re- servoirs, marshes, open ditches, slaugh- ter houses, and chemical mivnufaoto- riea. Endeavour to obtain a gite facing the south or south-east, the very best being that site which has the diagonal line of its general plan north and outh, so as to have the sun's rays on every window during some part of the day; in other words, having no front or side pointing directly east, west, north or south. A gravel soil is pre- ferable to all others, as it will not re- tain the water, and soon dries after rain. If you cultivate a earden yon will soon discover the advantage of this. The direct or moderate slope is always a healthy site, and sure to be weU drained. Before yon conclude apoQ bnilding, be careful to find that the water supply and drainage of the neigfahonrhooa are thoroughly satisfac- tory. Good and plentiful water and complete drainage (are absolutely es- santial to health and oomfort. Pm^ cure next from a good builder a de> tailed eatimate of his charges. If they are satisfactory, yod may order the work to be proceeded with. A Ut^hl Caution. Remember al- ways to five the new house plenty of time to dry, and never on any account move in until you have reliable aanu^ ance that the walls and roof are per- - fectlyset. Some very malaneholy oaMS hav occurred from persons livmg too soon in newly-built konsas. M/ami/i gets upon the furniture, and (inthw and linen are constantly damp, l^hia state of things rapidly renaers tha blood unhealthy, and the whole systam ' becomes deranged. Dropiy, riteoma- tiam, and in some cases pinlymM, ary brought on; the slightaat wound or scratch speedily inflsmas, and exiatiaf complaints are greatly aggravated^ Purchasing or Renting of a hosuw already built. These means . (here be any odours. Ventilation. The great desideratum is a fre current of fresh kir through all the rooms. Early in the morning (except when the weather is very foggy) open all windows, doors, chim- neys, and ventilators, and thoroughly freshen the whole house. As soon as ^ the family are up, the beds should be Btripped, the sheets, pillows, blankets, | Ac., placed about the room, the win- dows opened top and bottom, and left o f or a couple of hours or so. Many persons think that windows should only b* opened in warm weather. This is a great mistake, aa fresh air ii just aa necessary in cold weather aa in warm. Light is an indispensable essential to health. A room flooded with light early in the morning is cheerful and pleasant all day. The complaintmade . in summer of the great heat of rooms much exposed to the sun has certainty some truth in it ; but summer hii Jj may be tempered in many ways. Out- ' side blinds are excellent, and indeed almost essential to rooms upon which the sun shines many hours. Anothw '' excellent mode of cooling sunny rooms - is to place a large glass Dowl, such aa gold fish are kept in, in the centre of ., the room. Fill it with cold water, and put into it as many little branches, as it will hold, the lower ends down- wards, of willow, or other tree. Bv* , this easy expedient an apartment will in a short time be rendered much . cooler, the evaporation of the water producing the desirable effect without . detriment to health. Besides, the , \ exhalation of ereen plants, under the . ' influence of the sun's rays, greatly; tends to purify the air. Plants, how- ever, should not remain in the roonv ' after nij^tfall, or in the shade, and especially not in bed-rooms. Fresh branches and fresh water should be used every day, and if tastefully se- lected and arranged this tree-bouquet will be found a graceful and novel '.^ ornament. In the matter of arMnal light, if. gas is used, see that the fittings do not allow any escape. Patronize " pa- tent " burners, as the ordinary bumera allow a large qnantity of uncon^med gas to pass, which fills the room, and 18 the fruitful cause of headaches and nausea. The Wat^ Supply should be con- stant, if possible. Rain-water will ., be found sufficient for many purposes ; but for drinking or cooking all water is better filtered. Boiled water ia very good, but water filtered thrmigh / anim^ charcoal is still better. Decoration.. There is nothing . ^ like individual taste in these matters; '^ but a few hints will be acceptab'e. Have your Parlour decorated cheer- HOUSEHOLD MANAGEMENT. 17 foU^. Let the wall p*per be of no decided pattern, and fight in colour. The mantel-pieces should be of white or Tariegated marble ; the wood-work HAi, and the door-plates, ftc, simply wnite and gold. Where the burners of the gas tixturea represent wax ta- pers, bronze is perhaps the more ele- gant material for the brackets and chandeliers. Chandeliers are always pretty, if kept bright. In f'your Difuttfi-Room a different tyle can be adopted. The paper should be rich and warm in tone, without staring patterns, and the cor- nice and mouldings massive. Most persons prefer " pattern" finger-plates and knoos in dining-rooms. The ge- neral effect should be that of substan- , tial comfort. '\'' JfM-roovM are usually ornamented %ith less care than they might be. The wall should be papered in light co- lours, the patterns not too prominent. The cornice should' be small and neat. . Kitchetu, &c., are more appropri- ately papered in varnished staircase paper, as the soils can be easily waabed o In many houses kitchens are wood-panelled, or the walls covered with tdes, after the good old fashion oommon in Germany and Holland. Staircates should be papered with Tarnish^ marbled papers; and the cornices should be lau-ge and oma- mentaL Outside diroration is so entirely a matter of taste, that it must be left to individual judgment. Fnraitlire. Walnut, ebony and gold, or rosewood, for parlours, maho- gany or oak for dining-rooms, maple, walnut, fir, or satin wood for bed-rooms, and deal or pine for kitchens, are the accepted woods for furniture. In Furnishing a House let your guiding rules be that the same style, with modifications, be apparent all over }our house, that in the employ- mert of colour you avoid bad con- tr*9ts, that walls be well covered wi^h mirrors, pictures, &c., and that the (ooms be not overcrowdod. .if Bite of Adwio*. Before putting down your carpets and floor-cloths lay down carpet-paper or newspaper* on the floor. Tnis simple prooeM is of immense use in preserving oaipets. To Choosk a Carpit. Bmaaek carpets, although OBtimated by tiw beauty of desim and colouring, ought to possess another very essential pro- perty, viz., durability. Tbds arises more from the quantity and quality of worsted on the surface than from the ordinary operations of the weaver. In the best qualities the worsted warp-threads usually appear on the surface, in sets of threes, each set oc- cupying the space between the linen warp-threads or chain, and of which threads there are about seven to an inch. This closeness of arrangement maintains the loops of wonted nearly upright, giving thereby greater elas- ticity, with a sustained resistance to the effects of pressure andVear. In- ferior carpets usually have a reduetion in the Quantity of surface worsted, produced by dropping loops. The quality of worsted is not less import- ant than the quantity ; indeed, a car- pet made of good worsted, in a i1tf> quantity, is to be |ferred to on* crowded with an inferior materiaL Good worsted is bright, evenly twis- ' ted, free from loose, hairy fibre, soft and elastic to the touch. Crimson uid scarlet are verr durable colours; greens are sound ; and brown, bufl^ and. fawn colour* rather less perma- nent. Choosb yoob Window BLnrsR ao- cording to taste. If Venetian, then let them be green or drab. With white blinds yon should also have onWde blinds, either lath or striped linen canvas, so as to keep your rooms cool. Spring blinds are the most handy and*-^ economicaL If any of your rooms are nnder- grouiid, or partially so, don't use wire blinds, but make a screen of flowers, gold fish, ferns, or something of the kind. Flowers are appropriate in, and en- hance the appearance of, every room in tho house but the bed-rooms. An extra suit of covers of holland will be found very useful for you chintz or parlour fnruitare. l 18 BITS or ADrWM. Hat* hot water in yonr bed-room, If yon hay* no balh or drasing-roem. & a ga bracket in your btMse- MMi* pauage. Iiamediately yoa hsTe fnmiibed yemr hoaae, make ont a Ust, aod in- ne ier the fnU value. Have no dark eomers abont yonr hooea : if they are there, and you - wa't kelp it, fill them up, or thev will 1 be oentinnaUy choked with rubbuih. ' Have the gaa laid on in every room ia the honie. It ia the safest, moat ConvenieBt, and cheapest plan. Tewals, white damask table-covers, taUe-na^daa, toilet-covers, kc, kc, konld au be of very superior quality, aa their fasUoivi never change, and . .l^.they last a great length of time. Let yonr house bia well furnished with bMls, and keep them in perfect repair. Every young wife will ac- knowledge the benefit of a bell from ttw nursery or servants' room to the Miionr or bed-room. See constantly to your locks and latches. Let yonr pantiy and filters be oool and airy. Kever let small repairs, either to house or furniture, be neglected, even for a day. DranghU in a house cause great diaeomfort, and a house is frequently draughty tbroueh being constructed on erroneous principles ; this is par- tlenlarly the case when the back aoor it placed immediately opposite the l, front entrance. A dir^t draught hovld be avoided, and this may, in OOM caaea, be remedied by an inter- ntedilts. d(K>r of cloth or baue, which . vill in some measure prevent the in- . convenience. Stripe of fancy leather f ihoold be employed. In the Jfanagement ofLampt several Kints are to be observed. If the wick tamed too much the oil will not riae readily ; nor should it be too loose or it will cause the capillary attract- ing power to raise too much oil. T-^T* iwi^ure eonatant attention to the wick, otherwise the light will be unequal. Trim your lampa daily. The wick should be ent perfectly level wWk soisaon ; any ragged bits on the edge of the wi^ cause the bum unevenly, and to smoke. In the matter of Oat, when the quantity that escapes is but small, it may be diseoverea by its smell, and there may be yet no danger ; but when the quantity is large, it foma with ~'A the common air a highly expkwive '' - mixture. Whenever it is expected, / therefore, that gas may have esoiqied / into a room, first go in (toUKoHt a agM) and epen the doors and windows wide. Let them remain open for gome time ; and then, when the smell has decreased, endeavour to ascertain where the leak is. Grease, or rag steeped in oil, is a handy and efficient plug. To Owe eimoky IJampt. ^otlk the wick in strong vinegar, and dry it well before you use it ; it will then bum both sweet and pleasant. Paper hanffingg. Light paper- hangings imbibe less heat and light than dark ones,' and consequently maintain a lower temperature. Sum- mer-rooms shonld therefore be hung with light and pretty, and winter- rooms with dark, warm papers. WhUewaghmff. The following is a good mode : First, wash the plaster over with clean water, by means of a large flat brush, to remove the dirt ; then stop all cracks and flaws with new plaster ; and in doing this, it is frequently necessary to cut away the plaster in such places to obtain a clean nnt surface to enable the new plaster to adhere. When the surface is dry, the whitewash, made of whiting mixed up in water, is laid on with the brush, ' and is gone over two or three times, so as effectually to obliterate all marka and stains on the surface. Mode cf French PoliMng. The polish itself may be bought ready mixed at paint-shops ; but the mode of applying it needs to be explained. If the wosr dniggetk by rolling it ronnd and 91 yoand, over which, on the aide meant i>i bottle, and shake the mixture. Damp i- the rag aufficiently ; then proceed to Ik rub your work in a circular direction, f;> 'Obaerving not to do more than a . , i aquare foot at a time. Rub it liehtly, I ; t wX tiie whole aurface i covered ; re- ^jj neat thit three or four time*, acpord- . iL Ug to the texture of the wood ; each fc -r aat to be rubbed till the rag appear* dry. Be careful not to put too much e<< 'Ontha rag at a time, and you will have ,>|'' Twy baautiful and laatiog polish. t)> Be alao Tery particular in letting your raga be very clean and soft, aa the .yr Mocesa in French polishing depends, i^l% |pai measure, on the caie you y)-taka Uk keeping it clean and free from . u 4ast during Hm operation. .f, FunatMartPaitt. Scrape two ounces .-, of beeswax into a pot at basin ; then as mnch spirits of turpentine aa will thoroughly moisten it ; powder an ,.. eighth part of an ounce of resin, and ^ AIM to It, when dissolved to the con- . aiatency of paste, as much Indian red ' {-f M will bring it to a deep mahogany ' I, flolour ; stir, audit will be fit for use. ^,. lUbow-grease and patience will do the ' ,,V rest. ,,' Fade for Cleansing Si-ast-irorl.~ ., Bottenstone, two ounces ; oxalic acid, I ;^ kalt-an-ounce ; sweet oil, three-quar- tera^of-an-ounoe ; turpentine, enough to make a pasta. Apply with a little water. ToClean$eBra*Omament*. Wash ^ . with roche alum boiled to a atrong ', by, in the proportion of an ounce to ,' pint When dry, rub with fine '{. fripolL ^f,. Colour$ for ffouie-pamting.^rbe , following particulars will be found '^ aaeful to those who wish to ^ their J, own houae-paintinu : Ij'j _ Slont eofour : White lead, with a little burnt ot raw umber, and yellow ocbra. QraytUnu : White lead' and a , little black. Drab : W hite lead, with "^ burnt amber and a little } ellow ochre for a warm tint, and with raw unbar and a little black for a graea tint. Pearl, or Pearl Gray: White lead with black, and aJittle Proaaian bloa. -Sky fi^ue.- White lead. withPmaaiaK b\}M. French Gray: White lead, with Prussian blue, and a little laka. These last, used in various uropor> tioBs, will make purples and luaca of all ahades. /Vium . White lead, with stone ochre, and a little vermilion or burnt stone ochre. Buf: White lead and yellow ochre. Cream: Sameaa the last, with more white. Lt)lo: White lead, with chrome yellow. Orange : Orange lead, or chrome yellow and vermilion. Peadi: White lead, with either vermilion, Indian red, purple brown, or burnt stone oobra. Gold: Chrome vellow, with a litfe vermilion and white. Violet : White lead, with vermilion, blue, and black. Sage : Prussian blue, raw umber, and yellow stone ochre, with a little white, and thinned witlk boiled oil and a little turpentine. Olive Greea : Baw umber, with Pruasian blue, thinned as before. Pea Grun : White lead, with Brunawick green, r with Pmaaian blue and cnrome yellow. Browm: Burnt umber,' or vemilion and lamp black. WluU : White lead only, mixed with oil and turpentin'e, and a very small quantity of olack or Hne, to take off any yellowness of colour ariaing from the oil. Ckoco'att : SDanish brown, or Venetian red and black, thinned with boiled oil and a little tar]>entine. XetK/ .- White lead and black. 0;7a9U Oak: WhiU lead, with yellow ochre and burnt umber. OoofM Jfahogany : Purple brown, or Venetian red, with a little black. Blaei should be ^und ia boiled oil, and thinned with boiled oil and a little turpentine. The pro- ptortiona of the colour* above men- tioned must be determined by the particular tone of colour required ; and you increase the quantity in like proportii>tts. To Cteante Oil Paintmtf*. DiatolTe a small quantity of salt in rain water ; din a woollen cloth in the mixture, aud Ttth the paintings over with it till they ai-e c.ean ; then waafa tfaeat so HOUSEHOLD MANAGEMENT. with sponge and clean water, dry them gradaallv, and rub them over with a clean cloth, or silk handkei^ chief. Should the dirt be not easily moved \>y the above prepsu-ation, add a small anantity of soft soap. Be veiy carefnl not to mb the paintine too hard. The blackened bghts ol old pictores may be restored to their original hne, by tonching them with deutoxide of hydrogen, diluted with iz or eight times its weight of water, and afterwards washed with a clean sponge and water. Firt-proof Paint. Take a quantity of the best quicklime, and slack witb water in a covered vessel ; when the slacking is complete, add water, or kim milk, or a mixture of both, and mix to the consistency of cream ; then add at the rate of twenty pounds o( alum, fifteen pounds of potash, and one bushel of salt to every hundred nllons of creamy liquor. If the naint be required to be white, add six pounds of plaster of Paris, or the same Snantity of fine white clay. All bieso ingredients being mingled, the mixture mnstthen be strained through a fine sieve, and ground in a colour milL When roofs are to be covered, or when crumbling brick walls are to be ooated, mix fine white sand with the paint, in the proportion of one pound of sand to ten gallons of paint ; this addition being made with a view of giving the ingredients a binding or Ktrifying quality. This paint should applied in a hot state in cold weather to keep it from freezing. Three coats are sufficient. Any colour may be obtained by adding the usual pigments to the composition. fire-proof Mortar. Take two- thirds of the best lime and one-third of smith's black dust, and mix with the necessary quai>tity of water. This will form a mortar that will set nearly M hard iron. To Stop Leahigt in Hot WaUr Pipt*. Giet some iron borings or fihngi, imd mix them with vinegar, forming U into a past* ; with this fill p the ^raoka, and if the pipe has Mm pr^vionsly dried, and is kept doi nntil this has become quite hard, j it will never fail to effectnaVy itop the leakage, and will stand for a length of time. Should an iron pipe burst, or a hole be broken into it by accident, a piece of iron may be secnreljr fastened over it, by bodding ^ .,; it on, in a salve made with iron b(>r- T ' ings and vinegar ; but the pipe shouldi , not be used until it baa become par^/^ / fectlyfirm. / / Cheap Filter. Proenro a con'sat* jar an ordinary flower-pot will do with an aperture in the bottom. Into this aperture fit a clean spoose as firmly as possible ; and the jar being then filled with water, and placed in such a manner as to allow the water to pass through it into a receiver, it irill be found that all the grosser im- ,_ purities of the water will be removed,'^' and the water at the same time will be much softer and better fitted to diink. Or on the sponge may be placed a layer of fine sand and animal charcoal. , To Cleanse Steel and /nwi. Ona' ' ounce of soft toap, two ounces of emery, made into a paste ; then rub the Miicle with wash-leather till bright. " To Keep Bright Kr Irmu from Rutting. Smear them over with hot melted mutton suet ; before it cools and hardens, have some powdered nn- slacked lime in a muslin bag, and dost it on to the hot suet which. ~. covers the irons. Oil is of little use, '* bnt salad oil being the only oil frea'" from water, should alone be used at-'^ any time for them. When not used, fire-irons should be tightly coyered in baise. Varmthtd Wood for Furniture. * This may be finished off so as to look ^ equal to French polished wood. Tak*'" two ounces of tripoli, powdered ; put it into an earthen pot, with just enough water to cover it ; then take a piece of white flannel, lay it orer t *' piece of cork or rubber, and proceed " to polish the varnish, always wettinf . it with the tripoli and water. A*" will be known, when the prooesali finished, by wiping a part of the worir-*^ with a sponge, and observing whethei _ there is a fair, even gloea. Wh*nt)t= " HOUSEHOLD MANAGEMENT. SI M tho 0M, take bit of mutton siiet and fine flour, and cleans*) the work; Saitable also to other varnished sor- faces. Hints fbr Eonsekeepara. Save suds for gardens and plants. Count your clothes-pins, spoons, knives, forks, towels, handkerchiefs, Ac., every week. Never pour boiling water on tea travB, but wash them with cool water, and polish with a little flour and a dry cloth. Save pieces of bread for puddings ; dry them well, and they will not turn mouldy. Do not buy cheese in large quanti- ties at a time, especially in summer. A hot shovel, or a warming-pan of coals, held over varnished furniture, will take out white spots, flub the place, while wi^m, witli flanoeL Marble fire-places should not be washed with soap, which will, in time, destroy the polish ; after the dust is wiped ofi^ rub the spots with a soft oil-^loth, then rub dry with a When knob* of doors are rubbed, use a large piece of paste-board, with a hole in the centre, just enough to encircle the knob, and a slit in the paper to let it in. This slipped on will protect Um paint from being soiled. If flat-imns are rough, or smoky, lay a little fine salt on a flat surface, and rub them well, to make them smooth, and prevent them from stick- ingto anything starched. Keep tapes, threads, and pieces of various fabrics in separate bags ; and o save time in looking for them. Change water in ilower-pots every day in summer, or it will becom* ofiian- sive and unwholesome. When clothes have acquired an in- pleasant odour by being kept from the air, oharooal laid in the folds will soon remove it. A bit of soap rubbed on the hinges of a door will prevent their creaking. Scat and Taxes. It has been said, and with truth, that the rent of Us house should not be more tiian one-eighth of a person's income. This maxim will of course not hold good in every case ; but^^M a general rule, it may be taken as tnistworthy. In calculating the expense or rent of a house in the suburbs of the town to which the head of the house may be obliged to go to business, the railway or omnibus fare must be calculated and added. ' Against this expense, how- ever, there may occasionally be a set- off by taxes and rent being lighter than in town. Be sure before taking a house to ascertain the rate of taxes , and rentals, or your estimated exp^- diture may be considerably exceeded. In three or more years' leases you can sometimes get a considerable reduction from the regular rent ; but vou must take care to oind the lindlora down to do all needful repairs, or make you an extra allowance for them. Police Cautions. Though the police are employed to guard the streets from depredators, housekeep- ers and tenants will do well to back their efforts in the most efficient man- ner possible. The following Police Cautions will therefore very appropri- ately close this section . Burglaries or larcenies in houses at> tempted in any of the following ways may be most effectually prevented if due precautiunn are taken by the in- mates : 1st. By entering with false or skeleton keys in the absence of the family, especially on Saturday and Sunday evenings. 2nd. By passing through an empty house in the neigh- bourhood, and entering from the roof through the attic windows. 3rd. By window shutter* insecurely fastened, which can be instantly removed, and property stolen by the hand, or pass- ing any instrument through the win- dow. -4th. By calling at bouses under pretence of having messages or parcels to deliver, or work to perform. Mid, during the absence of the seivant, stealing articles irom the passage. 6th. Fy climbing up the portico, ami enteriLg through np^r windows. .r! V-' ''':.^ -^i: :.i-r..;>-Jf: % N. DOMESTIC OOOKERY. Tlie Wliole Art of Cookery vamy be defined in a sentence, as the best and mot efficient voays qf preparing rate food to at to preserve Ut fuiturcU yualUiea unimpaired and render it most palatable and nutritious. The aeveral methods of cookery are BoMting, Baking, Boiling, Stewing, Broiling, Frying, and Toasting. A choice meu does not necessarily imply great expense or great skill in its preparation. The first requisite for a good dinner is good sense. The best aathorities should be consulted for receipts, and the instructions given by them should be carried out with care and patience; the materials being chosen with taste, and cooked with a judicious regard to their appearance at Uble. As many French terms are employed in cookery receipts, the reader will find much assistance by turning to pafls 106, where wiU be found a defi- nition of all the prineipal term* used in modem cookery. Xarketinif. A good and thrifty housekeeper will, if possible, go to market herself, in order to select the best piece?, and get them at the lowest price. A housewife will vary the kinds of meat which she buys, not only as they may be suitable to the seasons, but as calculated to promote the health of the family. On page 112 will be found fall and explicit airectiona how to choose Meat, Fiih, Poultry, Ac., in the market. Arraaffement and Economy 'of the Katohon. "The distribu- tion of a kitchen," says Count Rum- ford, the celebrated philosopher and physician, who wrote so learnedly on all subjects connected with domestic economy and archicecture, " must al- ways depend so much on local cir- cnnistancea, that geperal rules can hardly bo given respecting it ; the principles, however, on whidh tiiia distribution ought in all caaee to be made are simple and easy to be m- derstood," and, in bis esttmation, these resolve ttiemselvea into t^- metry of proportion in the building, and convenience to the cook. The requisites of a good kitchen, however, demand something more special than is here pointed out. It must be re- membered that it is the great labora- tory of every household, and that much of the " weal or woe," as far as regards bodily health, depends upon the nature of the preparations con- cocted within its walls. A good kitchen, therefore, should be erected with a view to the following particu- lars : I. Convenience of distribution in it* parts, with largeness of dimen- sion. 2. Excellence of light, height of ceiling, and good ventilation. 3. Easiness of access, without passing through the house. 4. Sufficiently remote from the principal apartments of the house, that the memoers, visi- tors, or guests of the family may not perceive the odour incident to cooking;, or hear the noise of cnlinary opera- tions. 5. Plenty of fuel and water, which, with the scullery, pantry, and- storeroom, should be so near it as to offer the smallest possible trouble in reaching them. For useful hints on Conduct in Ike Kitchen the reader is referred to page 107. Before describing the way to cook, we wish to say a few words in regard to the value of punctuality in the pre- p*ration of a dinner. No meal is well rierved that is not promptly served. ' ' Waiting for Dinner " is a trying ime, and there are few who have not elt " How sad it is to sit and pine, The long half-hour before we dinat 5 '<'' - 4(: , /i-'i-''. .1 - . } )i U.;- , t"I .. *-' -if-.::. J I.-. ii\- - ' ':->: . Ufr.; .. 4 ^ ( -J Ml T fact/, aa. Saucrs, Gkaviss, and Pickles (Mir>. 55). ; ., *--- -4 if ast.. W.i; -, .V, ,-,,&> .4,. 1 vj^XsV'- - " w.-ac ;..;. -.-, :. ..; _ ' .^*6n v.v.^d.'r^^' -;_ ..;.<^-r r.- .;:..{,> .-,,.. ... , ' ^ ' i-'-'tf^jjOi' j- " ': ,e,:, ... .',1, V. ^., , . v v', . -.=j.t-H!ii...jCa*j^.'- ' ; . : t.^r:^^. f ; .-'* v<^ ; ;. { - ; <''' } r.^bs^ ' ^ - ^ : I Zt-:- "V-- ^. .,;: 'M-f--!. *5*^,*^V^" "tJ^v. . -. :, --^c-.,-. ^:'w'^-jii^^!^Si ''-'r^"' -'*A*"-- ajt ."*.<^T9Jfc|y^i f^gi ..:-:.wv::v.. ' , , . .-, ;''> v.- -in^. >rt; , .TCr^ . P-ii ', ' ,- v' **r !.' r-.^'. - ' ,,-. r ...i;,,j ..^,... - .i-^ ::,: vi:^.:-' -' teJ^., -C v.;,. ^'ii^ .... - n iH/f-.Jtt'^'y- r^i:,, ':v<:'L ' '^'-*:7-. ' '... :.-fK >:;.: .- . DOMESTIO OOOKKRT. as tTpon our watchea oft to look, Then wonder at the clock and cook, And strive to langh in apite of Fate! But laughter forced soon quits the room. And leaves it in its former gloom. Bvt lol the dinner now appears TIm object of our hopes and fe&rs, Mh end of all our pain!' kneral Ohurvation* on Serving Din- mer Always have flowers on your dinnier table. Let there be plenty of light during dinner, but it may be a Ut- tle subdued after the cloth is removed. All tiie knives, plates, glass, &c., should be bright and free from dust Above aU things never attempt an elaborate dinner, unless yon have the pplianoM and means of cooking it thoroughly well, and of serving taste- fully and properly with the regular changes of plates, knives, forks, to. The head of a dinner-table is always occupied by the lady of the house, who its at that end of it, with face to- wards the door. In the case of a Lontleman (bachelor or widower) hav- lAig a lady housekeeper, the gentleman wSl then sit at the head ; if there is no housekeeper, and ladies present, tiie host may invite a married lady to oconpy the head of tho tablo. Bast mod** of Tnumrring Food. Jfemt should be carefully examined every day in summer, wiped dry, and such parts as are beginning or seem liable to taint, particularly kernels, removed. In Ikot weather it may be kept for aeveral days more than it otherwise would, by wrapping around it a linen eloth moistened with vine- gar, or equal parts of vinegar and water ; the acid vapour keeps oF flies, wid the moisture causes oold by eva- poration. Fresh charcoal bruised to powder has also the property, spread over the meat, of preventing it from spoiling for some time. Meat, when but slightly tainted, may be recovered, b? boiung it for some minutes with Mveral pieces of fresh charcoal. To preterve Fish quite fresh for a short time, requires great care. Thy should be kept in a very cool plao- an ice-house, if poseiWe ; but if that is not available, they should bai laid upon a stone floor or shelf, and dipped in cold rait and water every night aad morning. If it be necessary to kp them a few days longer, immene them in a pickle of vinegar and water. Vegetabfet, as cablicges, and other vegetables of a soft nature, quickly lose their natural juices by evapora- tion from the leaves, which soon be- come flaccid and poor. A 8 heat canaee them to lose their juices, they should be kept in a cool, shady, and damp place, not in water, as tb&t injures their flavour ; the best method of re- freshing them is to cut off a portion of the stem, and set the out part in water. They should not be laid to- gether in heaps, since this is apt to generate heat and fenrentation. To prttervt Fnut. Fruit should be gathered just before it is ripe ; the floor and shelves of the room on which the fruit is placed should be strewn' with straw, and the fruit should be laid on this without being sufiered to come into contact with each other. Poultry and Game must be knng in a cool place, covered with a mnJilin net to keep off the flies and dust. Boastiaff, Boiling, Stowiaf, RoAsnNO. Thia is the most aiaipl* and in many respects the beet noode of cooking ordinary joint* and poul- try. As a general rule the cook will allow fifteen minutes to every pound of meat, and in the case of whito meats, as lamb, veal, and pork* little longer. Make up a good large Are, let it be brisk, clear, and steady, and you then can obtain an^ heat yon require by regulating the distanee of the joint from the lire. Large joints should be jplaced at a modetato distance for the brat quarter or half- hour, and tiien brought gradually nearer. For this quarter of an hour the meat does not reqniie basting, but From the time it is placed closer, it should be continually basted (bit with butter or lard, and afterwards 4 TAKE M7 ADVICE. with it* own dripping) until conlced. The meat ihonld never be nearer to the fir than six to eight inches. Do not sprinkle the meat with salt when first put doMm, as this draws ont the (rary. Pine flonr ahonld be lightly axdgd over it from time to time, and. a little salt when nearly done. Very lean moat will sometimes need to have paper placed over it for the early part of the roasting, or it wiU corch. In stirring the tire, always remove the drippins-pan, or ashes may fall in. If a bottle-jack be need, the hook shonld be ao placed as to take in a bone, and the tnickest part of the meat ^hoaI<.\ hang downwards. If a apit, then slide it in along the bones, avoiding thn prime parts of the joint, and be careful to spit the meat evenly : if it will not turn well, use balaaoe-skewers with sliding heads. Bkbf. Tht Sirloin should never be less than three of the short ribs, and to be first-rate, when cooked, it should not weigh less than about ten pounds. Cover the joint with buttered paper, nd place it about a foot and a half m>m the fire. About an hour after it has been down, take off the paper, and bring the joint nearer the nre, and from that time until done dredge from time to time with flour and salt, basting continually with its dripping. When the joint u done, empty the dripping-pan into a basin, remove the fat from the grjivy, and pour the latter into a well-dish, ^r- nished with finely-scraped horseradish- Place the joint in the dish, and serve very hot. Yorkshire pudding cooked noer this joint is much liked. Bibi, Jiump, Aiteh-bone, and other joinU <(f Btijf, rquii similar treat- ment. MuTTOH shonld never be eooked sntil it has hung for fully forty-eight honrs. In winter you can sometimes keep it a fortnight, and it will bs all th* better for it. The Saddle shonld be covered with buttered paper, and placed about a foot and a half from the fire. The ruasting of this joint does not take quite so lonp in pronortion as any other. Ree^ cbe pi^er oa until within a quarter of an hour of the meat being done, then remove it, dredge Uehtly with salt and flour. Serve wi& its own gravv, and red-currant jelly. Jiaunch of MuUon. Cover with paper as for saddle, bnt remove it half-an-hour before the joint is cooked. Baste well with butter, or its own dripping, and dredge slightly. Servs }j- with its own gravy and red-onrrant '^ jelly. Mashed potsM^ shonld ac- { company this joint, ana; if in season, ' French beans. ~"^ Leg of Mutton is better cooked with the bottle-jack than the spit. Cover - with paper, which remove ten minutes - before done ; baste with butter or its ;. own dripping, and dredge slightly. Serve same as haunch, with the proper vegetables. Shoulder of MiUton shonld not be , basted while roasting, but instead rubbed sparingly with butter. White onion sauce is usually (see Beoeipt), served with this joint. ' '- Loin and Seek of Mutton, should be roasted like haunch, and served very hot. I^MB is roasted in the same way as mutton ; but as a rule will require to be better done. A little lemon-juice squeezed over the joint when nearly ready for table, is, by many, con- sidered an improvement. Mint sauce is always served with roast lamb. Vbal should be eaten fresh, and should never be allowed to hang mors than thirty-six to forty-eight honrs In summer, and four days in winter. The prime joints for roasting are the fillet and the loin. Roast as for beef. The Fillet requires great care in roasting. It should have the bone removed, and the cavity filled with stuffing (lu Receipt. ) 'i'hen fold the , . udder, and flap round and skewer tight. Cover the top and bottom . with buttered paper, and put down to the fir*. Let it be quite dose for the first quarter-of-an-nour, dnrinii w...ch time the joint must be weU i . ' rubbed with butter, and then remove . it to about two feet fiom the fire, so , that it roasts slowly. Keep the paper ~: on all the time, and by these liieaos you will have vest a fine light brWn DOMEaTIO OOOKMBT. n almost golden colour. A fillet of i twelve to sixteen pounds will require about four hours to four and a half hours roasting. Serve with hot melted butter, flavoured with catsup. It is usual for this joint to be ac- companied with either a boiled ox- tongue, a small ham, or a piece of boiled pickled pork. In all cases send two or three lemons to table with ': Teal. Som^^ooks garnish the dish with slicecnRiott. Loin of Veal requires rather less time to roast, but should be treated in the same manner as the fillet. Serve with melted butter. You can either take out the kidney and its fat and serve separate on toast, or leave . , it to be carved with the joint. The I fat about the kidney should be thoroughly cooked. Chump, Breast, and Shoulder of Veal may also be roasted and served like the loin. The breast is best . roasted with the sweetbread skewered to it Pork takes longer to cook than other meats from twenty to twenty- five minutes per pound should be allowed. If not well done, it is neither irholesome nor agreeable. The parts usually roasted are the loin, spare-rib, ohine, and leg. Lig qf Pork. The rind should be cored, and the stuffing (see Receipt) pat in the day before cooking. Roast steadily, basting with its own fat. It does not require to be papered, tmless V the fire be very fierce. Serve with gravy and applesauce in a bowl. Some * persons like onion sauce, or sage and onions, with pork. The Spare-1-ib of Pork should be well rubbe4^ with flour when put ^P^"' ^ ^^^ ^^' '^^ dusted with powdered sagfr before taking up; nvth up with Dutter, and serve hot. Sucking Pig is sent to table roasted whole. It should be rubbed thoroughly dry, and slightly floured, . , stuffed with veal stuffing, and roasted '': ' before a brisk fire. Let it be .- thoroughly done a light brown all over. This will take from one to two honra. It is served with the head oat od( and it and the body divided 2 lengthways, with sauce made of tho brains, and melted butter (soasoned) and plain apple-sauce. Some persona rub the pig over-Kith white of egg instead of flour, before cooking. Venison is never eaten until it haa hunq for some time. The Eaunch is esteemed a STeat luxury, and is thus roasted : Wash the joint thoroughly in milk and water, and then dry it. Next cover it with a stifi' paste of flour and water, and outside that two or three layers of stout paper, securely tied. Place the joint in a cradle-spit. This ia the only way to roast a hausch properly so that it is perfectly balanced, and turns evenly. Put it very close to the fire, to crust tho paste, keeping the paper well sata- rated with grease. After a short time move it a httle bitck. A good sized haunch, weighing from 20 to 26 pounds, will require from three to tour hours roasting, before a large, clear, solid fire. When you think it ia nearly done, remove the paste and paper, and lightly dredge with flour basting with butter until it frotba and browns. Serve with its own, and also some strong brown gravy. Currant jelly, or con-ant jelly sance^ is served wiui it, and, if in season, French beans. To see if sufficiently done, when you take off the crust, thrust a thin skewer into the thick part ; if it passes in readily, the meat IS don^; if not, the haunch must bo put down to the fire again in tho coverings. Many cooks put a layer of buttered paper ingide uie paste aa well as outside. Favms, when small, should bo treated like hare (; Hare), but when of a tolerable size, they can be dressed like Iamb. Kid may also be prepared like lamb^ but if very young they are better prepared in the same way aa rabbit. , Poultry. Though this deliciona food is usually had from the poulterer, already plucked and drawn, we ap- pend a few hints by Soyer : To Pluck either Game or Ponltry. lAy the bird apoo a board, witii Utt TJEE MT ADVIOM. bead towards yon, and pnll the fea- thers away from yoo, in the direction they lie. Many person* pull out the feathers the contrary way, by which means they are likely to tear the skin, and very much disfigure the bird for the table. 4fo Draw Poultry Came. After it if well plucked, make a long incision "^t the back of the neck, take out the tUn skin from under the outer, con- >1 <% tuning the crop, cut the neck off * ,lose to the body of the bird, but leave ,^e neck skin a good length. Make another incision under the tail, just large enough for the gizzard to pass through no larger, then put your finger into the bird, and remove the crop ; then loosen and detach all the intestines, taking care not to break iue gall-bladder, squeeze the body of the bird, so as to force out the whole of them at the tail ; it ia then ready for trussing. BoaU Turkey. There are several ways of preparing turkeys for roast- ina, the best of which are here given : -Truss by breaking the leg Dones, and drawing out the leg sinews ; cut the neck off close to tne body ; out the breast-bone on each side, and draw the legs np ; then put a folded cloth over the oreast, and beat it down until flat ; skewer in the joints of the wings, the middle of the leg and body, the small part of the leg and body, and the extremity of the legs. Singe thoroughly, and then fill the skin of the neck, or crop, with stuffing {gee Receipts); tie the skin under, and put in on a small sized spit, or hang it, eck down, to a bottle-jack, and place it about a foot and a half from the fire. In a quarter of an hour rub the bird over with a little butter ; when this ill melted, draw it a Uttle farther from the fire, and take great care not to let the skin break by the fire being too fierpe. For the last a uarter of an bour of roasting you snould occa- sionally mb on a little butter. Do not baate. The liver ahonld not be vnt under the wing, as the gravy notn it disfigures the bird. There is Bot thi< objection to the gizsard being there. Borne penona eovw the breast with bnttered paper, but) this will not often be found necessary if care be exercised to prevent burning. Serve with plenty of rich gravy, whicn pour undei; and not over, the bird. An excellent gravy is made of the fat fi'om the frying-pan in which you have cooked your sausages (which should ' always eamish the dish of plain roast , turkey); the ordinary brown gravy, ' and a tesspoonful of ^^rroot, pre- viously mixed in a litn^cold water. A turkey of from five to seven pounds weight will take two hours. Bread sauce ( tongue, or ham, may accompany it. J 11 Urdt, poultry, and game may ht roasted in this manner. Another way to stuff TVwJteu is to place a quarter of a pound of butter, with pepper and salt, in the bird ; then stuff with truffles, forcemeat, and sausage-meat in alternate layers. Put the bird in a cradle-spit, baste well with butter, and roast slowly. A third method is to stuff entirely with chestnuts. Take their outside skins off, and plunge the chestnut* into boiling water. In two or three minutes the inner skins wiU easily peel off; then boil the chestnuts by themselves until perfectly tender. When ready, add a little butter, and stuff the bird. Boast as before, and serve very hot, with plenty of rich gravy. Turkey stuffed entirely with Trufflet is a very favourite dish. Take four to six pounds of black truffles, cut them up and stew them for about ten minutes in butter, seasoned with pepper and salt. This done, stuff the tMdy and breast with them, roast, and serve as before. All kinds of pouUrp mn exeeUaU, treated the same. Roast Ooose.To truss for roast- ing, out off the feet at the joint, and the wing at the first joint. Sever the neck close to the body, leaving the skin as long as you can ; then pnll out the throat, and tie the end in a knot ; put your finger into the bird, and do- - taoh the liver, &c. Then out open near th* vent^ and draw out all the iasidt^ DOMMTia OOOKMRT. xcept the little piece of the. hugs called by poulterers the "soaL" Cleanse the inside thoroughly with a damp cloth, and beat down the breast- bone as directed for turkey ; skewer op, stuff, and roast before a moderately brisk fire ; cover the breast with but- tered paper for the iirst half-hour ; baste with its own fat or bjitter, and enre with brpwn gravy and apple ance. <^^* Qeest are not stuffed. Yariovs Itujings are used for roast goose, the best of which are : 1 , Six medium-sized onions, chopped small ; two ounces of butter, half a teaspoon- ful of salt and pepper, a dust of grated nutmeg, six or eignt leaves of fresh sage chopped very fine ; put on the lire, and tir till pulp ; stnff while hot, and put the bird down immediately. 2. Add to this stuffing the liver, chopped very tine. %. Instead of the liver, put two orthree oold potatos, cut up .into small dice, or a nttle boiled rice, or two or three ounces of breadcrumbs. These addi- tions make the stuffing milder. 4. A oouple,of dozen boiled chestnuts can be added to No. 1 stuffing, or the bird may be stuffed solely with chestnuts. 5. Boil some good potato* very dry, masb well, and mix with butter; ealbn with salt, cayenne, a large onion or two or three small ones, and three or four sage leaves chopped very fine. A glass of port wine is often poured into the bird when done. Fowls fob RoAsiiNa are to be prepared thus : Take out the intes- tineB, and clean the gizzard ; put the gizaard under one wing, and the liver under the other ; skewer through the first joint of the wing, right through the body ; bring the legs close up, and 'skewer through the middle of^ both legs and body, and also through the drum-stick and side-bone, and another through the feet. Roait FovbU distinguished as ohiok- ns, capons, pullets, cocks, and hens ^are dressed for roasting in the same way as turkeys, except that thev are not usually stuffed. Capon is, how- ever, sometimes cooked with turkey- tufliag. Capon is imuruved by a slice of fat Moon tied over tne breast, under ' ppr, until about a quarter of an hour of the bird being dono. Dredge fowli^ and baste with butter. All fowls muii be well cooked, nicely browned, and sent to table veryhet, with rich gravy. Roatt Capon may also be served with young carrots, button onions, or tur- nips, boiled with salt and pepper, and dished on a border of mashed potttoa, they look well on table. ' ^ Boast Duck. Prepare and stnif as roast goose, with sage, onions, and ' breadcrumbs, and roast before a brisk fire. A medium-sized duck will ( quireabouttwenty-fiveminutes. Greea peas, when obtainable, should always be served with this dish. Boat Hare. Considerable car* must be exercised in preparing a hare for roasting. Directly after it ia skinned, it should be well washed in warm water. If it has been over-kept, and has got musty inside which will often happen if it has been emptied befort hanging up use vinegar, well diluted, to render it sweet ; then throw it into water to remove the taste of th* acid. Pierce with the point of a knif* any parts in which the blood may have settled, and wash in tepid water Wipo dry, fill with forcemeat or good veal stuffing, sew up, truss and spit firmly, baste for ten minutes with warm water, throw this away, and put into the pan a quart of new milk ; keep it con* stantly ladled over the hare until it is nearly dried up, then add a large lump of butter, flour the hare, and continue the basting stetMily until it is well- browned : unless this be done, and the roast be kept at a distance from the fire, the outside will become dry and hard. Serve with good brown gravy in the dish, and red currant jelly sepa- rate A moderate-sized hare takes about forty minute*. Roatt Leveret*. Do not stniT, but plain roast, and serve with brown gravy. A little less than half an hour before a brisk fire will suffice. Roast RabbU.SiuS with ths liver minced, breadcrumbs, a little chopped parsley, butter, salt and pep- per, mixed with beaten egg. Roaat before a sharp tire, baste constantly with butter, and serve with plain gravy. Roatt Teal.BMmt plsut fer ebont TAKE MT ADVICE. ten miantet before a brisk fire, and "Wrve with rich gravy. Woodcock, Snipes, Larhi, Quails, 4e., are all best when roasted plain. They mutt be well done, and served OB toaat, with a little rich gravy. GooKiNQ BY Gas. Joints, poultry, Ac., may be roasted, and pies, Ac, may be baked in a gas stove, which is ft cSean and economical contrivance, Meing that the fuel is only employed daring the actual time of cooking. Care must be taken that there is no Mcape of gas, or the meat will be tonched with its odour, and the heat be insufficiently applied. For large tablishments, gas-cooking apparatus it very nseful. CooKiNO IN Amitoan and Dutch OvBN8. Poultry, small joints, chops, teaks, rasliers, fish, bloaters, &c., may be well cooked in front of the fire in these stoves, which have the advantage of radiating and regulating the heat, and employing less fne! than in an open stove. Baste well, as ior roasting. How TO Bakk. Many meats can be cooked as well in the oven as on the spit or jack. Legs, spare-ribs, ad loins of pork, sucking pigs, fillets r breasts of veal, small joints of loaiting beef, shoulders and legs of antton, all kinds of hearts, geese, rabbits, and hares afe the fittest for ike orn, and these may, with care, be ent to table as palatable and well- looking as if roasted. The great fault with housewives is, that they do not heute their joints whil ia the oven, and consequently the meat is burnt ntside, and sod'len inside. For meat the oven should be brisk, as if the joint scorches, apiece of paper can be pntf over and round it for some time, taking care to remove it at least half aa hdnr before done. When poultry ia baked, the heat of the oven should be moderated a little. If potatos are baked nnder meat, a little longer time ainst be allowed the joint, as the steam from the potatos hinders the cooking. Many persons prafar a Kam baked to boiled, as it is said to keep longar after dressing. It must be covered with a common crust of flour and water, and baked in a moderately slow oven. Several kinds of FishM haddock, plaice, pike, eels can be baked with bread crumbs. The Baking Dish or Tin shonld ba - from four to six inches deep, and have a movable wire lid, or a sfljpi for the meat. The dish or tin snoold have one or two partitions. For pork, and especially sucking pigs, a shallower tin is to be preferred, as then the rind, or crackling, is better done. Sucking Pig. A favourite Stuffing is a quarter of a pound to six ounces of bread-crumbs, two onnces of butter, two or three small onions chopped fine, three or four sage leaves minced very small, and a pinch of pepper and salt. Having this ready, yon tho- roughly wash the pig, first in tepid, and then in cold water, take out all the inside, and dry it thoroughly ; then put in your stuffing, and sew op. Rub the skin dry and anoint it with white of egg. It will require from one hour to two to bake, accord- ing to size, and to be basted with its own gravy from time to time. The best way of serving it is to cut off the head when done, and divide both it and the body lengthways. Many persons serve with the plain gravy that has run from thepig, Dutabettw plan is to chop up the brains with a little finely minced sage (boiled), and add it to the gravy, serve very hot. Apple sauce is to be served separate. /ram. Soak in cold water for- six to ten hours ; take out and wipe mo- derately diy ; then make a thick paste of flour and water, and entirely cover the ham. Bake in a slow oven, al- lowing from twenty minutes to half an hour per pound, according as it is preferred well or under done. VVhea done, remove the paste and also tha skin of the ham, and sprinkle with bread raspings. Many persona after taking it out of soak, and before en* crasting it, steep it for about a quarter of an hour in white wine : others, when it is done, and tha omst and DOMESTIC COOKERY. lisd off, pnt it in again for about ten minutes to brown. A glass or two of champagne poured over before the raspings are sifted on, ia said to im- prove the flavour. Leg qf Pori. Score lightly so as not to cut into the fat, and stuff the knuckle with bread-crumbs, a few finely minced sage leaves, a couple of boi'ed onions chopped very small, pep- per and^jjj^t to taste. Baste con- tinually with its own fat, and serve with apple sauce, and baked and boiled potatos separate. The oven should be sharp, and the time allowed for cooking twenty-five minutes to very pound of meat. Proceed in the same manner with loin of pork, neck, and sparerib. Many persons baste these joints with ider. Leg of Porlc can also b cooked by first parboiling it, removing the skin, and then bakine to a fine brown, keet>ing it basted with fresh butter. This, dusted with powdered sage, and fine bread-crumbs, and served with made gravy and fried forcemeat balls made of goose stuffing, ia called "mock goose." Loin of Pork is often dressed thus : cut as for chops, but leave the end bones nndividea. Chop sage leaves ery fine, and lay them in each cut ; then let the meat soak in vinegar and water (half of each) for six or eight days. Take it out, dry it, add more minced sage, tie or skewer up tightly, and bake in vinegar and water, rind downwards. Serve, without gravy, with red wine -claret will do and wdfet sauce. This is said to eat like wild boar. PMet and Breast of Veal may be baked, prepared as for roasting (which Me), taking care to baste thoroughly with butter. As Wtite meats for baking require to be a trifle more highly eajoned than for roasting, a few sweet herbs, dried and powdered, and with- out stalks, may b added to-the stuff- Shoulder of Veal ia good baked with stuffing as above, and served with mushroom or oyster sauce. FiUtt qf Fea^ AnotiMT way. Skewer up very round, and cover wsU with udder ; place a geod piece of streaked bacon where the bone was taken out, andnstnff under the udder thus : chop three quarters of a pound of beef suet very fine, put into a basin with six ounces of bread-crumbs, ths rind of half a lemon chopped very fine, a little grated nutmeg, two tabls* spoonfuls of chopped parsley, and s little chopped thyme and marjoram, with one bay-leaf, mixed ; bind the whole with the yolks of three and two whole eggs, sew it in, and ti^ up tha joint in buttered paper. Bake for about three hours in a moderately brisk oven. When done, skewer np with silver or polished skewers, draw- ing out those it was first trussed with, place upon your dish with celery sauce, white sauce, (e Receipts), or thin melted butter, with which yon have mixed two tablespoonfuls of Harvey sauce and one of cataap, and boiled to a clear brown. Beef. The same joints of beef aw suitable for roasting and baking. Ths oven must be very hot, but well-ven- tilated. Dust lightly with flour before putting in, and sprinkle with a littls salt when about three parts done. If the oven be too fierce, and scorch tha comers of the joint, open the door for two or three minutes. Baste fro qnently first with butter, and thes with iU own gravy. Serve very hot in a well-dish, garnished with horao- radish. AlmoH; any vegetables aro suitable with beef, but uwsys servo potatos, either boiled plain, or mashed with fresh batter, and a little salt and white pepper. Caulifiowers and white cabbages may have a little of the beef gravy poured over them. Mutton may be baked with slioed potatos. The Shoulder should be well -floo- red, and continually basted. BrcKm well, and send to table very hot with its own gravy, (lUj^htly salted, and white onion sauce ^ee Receipt) sepa- rate. Leg of Mutton must also be dredged with flour and frequent]- basted. Do not serve with hot water poured over it; but if liked, thicken the giary TAKE MT ADVICK a littl* with flour. Red currant jelly ia usually eaten. Lorn of Mutton. Remove a good deal of the fat, and cook same as leg. FUUt of Mutton. Cut a large leg of mutton like fillet of veal. Remove tiie bone, and fill the cavity with forcemeat. Flour well, bake in a harp oven, basting frequently, and erve with brown gravy and red-cur- tant jelly. GooK, Babbit, and Hare are all very good baked, and the same directions ppiy as for roasting, which *ee. Hearts of all kinds are better baked fiian roa5ited. BuUoek^t Heart must be soaked in warm water for two or three hours, nd then dried, and the lobes cut off. Staff the inside with veal stuffing, or ome highly seasoned forcemeat. Sew it up, envelope it in white paper, and bake in a brisk oven from one and a half to two hours, keeping it well basted. Just before reacly, take off the pH>*r ; serve very hot, with rich brown gravy and red currant jelly. Calf I Hfart and Sheep's Heart are dressed in the same manner, bat do 0t take quite so long cooking. Baking Fish. Haddocks are baked thus : Out Aff the heads and fins of two or three nd put into a stewpan, with an onion, ome parsley, salt, pepper, and two anohoviea. cut up fine, a little fiour, two tablcspoonfuls of French white wine, and a little catsup. Boil well up tosether, and when the fish has been skinned and cut into pieces, lay them in a deep pie-dish ; pour the auce over them, and bake. Strew the bottom of the dish with bread- erumbs, and put some more over them ; season well with pepper, salt, and grated nutmeg. P.aice and Herrings are baked in a diab, with water, or milk and water. Flour well, and bake to a good brown. Serve with parsley and out lemons. . Stlt, Bream, Carp, Tench, and Perdt may all be baked in the same anner. Ood. The thickest part of the cod should be chosen for baking. Fill with a taffing made of grated bread- crumbs, a little butter, the yolks of three hard boiled eggs, pepper, salt, grated lemard with fat bacon, and bake in a slow oven. Serve with mushroom sauce, or stewed truffles. Sed Mutlei. -Fold them in buttered paper, lay in a dish, and bake before the fire in a Dntch oven ; throw ofl' the liquor into a saucepan, and boil np with a slice of butter rolled in flour, a little essence of anchovy, and m glass of white wine. Serve the sauce in a boat, and the fish on a dish in the paper in which they have been ookd. Bprati, Pat into a dish with vinegar and allspice a quantity of fresh sprats, wiped clean ; flour the top slightly, and bake to a good Iwown. Trout. Clean well, split down the back, remove the bone, and dry with a cloth ; season with black pepper, salt, and a little mace pounded ; roll them up and pack close in a dish ; pour over them some Tinegar ; put in two or three bay leaves, and some Vhols pepper, and bake in the oven TAKE MT ADVICE. meat boils, or rather simmers, the better it will eat ; but the water must never be allowed to get cool. Twenty minutes to the pound may be considered about the average time for meats. The saucepan or kettle shonld be of officient size to allow the water to flow all round the meat. Large joints should be raised from the bottom of the saucepan by means of a trivet or fish drainer, to prevent the under side bnming. Meat should not be boiled in a cloth. Keep only a moderate fire for boil- ing. Meat that has been fresh killed will taVe a little longer than hung meat. If meat is too salt, change the liquor when a quarter done. The aonm moat be taken off aa fast aa it rises. Never boil meat without there being ft little salt in the water. Salted and dried meats will want oaking for some considerable time before b'^iling, but never soak fresh meats. If the water be bard, boil it for a eonple of hours before usin^. Hound of Beff should be m salt for about eight or nine days. When your water is boiling, vtash off the salt and kewer up the joint. Put it in, and let it just boil up. Directly it does o, remove it to a comer of the fire, nd let it simmer gently till done. A piece of round, weigoingfrom twelve to sixteen pounds, will take three to four hours, at least. The greatest care it necessary to remove idl scum as it rises. Serve with a little of the liqno'. eiuTots, and suet dumplings. Tur- nips, parsnips, and peas-pudding are also appropriate accompaniments. Aitchbone, Brisket, and Bump of Beefvamj be boiled in the same man- ner. If very salt, two or three hours aoaUng in cold water which may with advantage be changed one* or twice will improve the flavour. A joint of twelve pounds will take about three hours after it boils up. Ribs of Beef, in small joints, may be ooked uke Round. A piece of six to aigbt poondi should be ooned, salted and skewered up round. Put it ia strong brine for four days, taming the meat twice a day. Then boil aa for round, letting it simmer for two to two and a quarter hours. Deg qf Mutton. Put into boiling water, and skim carefully, and then let it only simmer. This joint should not be overdone ; the red gravy should follow the knife when cut. Capers^ chopped fine and put into melted but- ter, may be thrown over the joints and some more of the same sauce should be served in a sauce tureen. Mashed turnips are nsually served with boiled mutton. Meek of Mutton may be boiled and served same as leg. Collared Mutton. The best joint ia the breast, but the shoulder will do. Take out all the bones, make a forc> meat with bread crumbs, parsley, lemon- thyme, and an anchovy minced; season with salt and pepper ; rub tha ' meat over with an egg, cover it with the forcemeat, roll hrmly, and tie ; put it on in boiling water, and skim well ; make a good gravy, seasoned with sweet herbs and mushroom catsup. Leg of Lamb is very good boiled and served same as leg of mutton, (which tee). Spinach should be eaten with boiled lamb. Collared Breast of Veal. Bone, and lay some good forcemeat over tha veal. Roll it up, and tie round with tape ; envelope in a cloth, and simmer gently for three hours. Fiy soma Forcemeat balls, and serve with brown sauce. Knuckle of Veal must be boiled rather longer than most meats, nntil it f eeU very soft under a fork. It must not boil too fast, and be well skimmed. If cooked in milk and water, it in> creases its whiteness. Pickled pork or hani should be boiled and served with it. Parsley and butter or white onion sauce are appropriate. Another mflhod is to procure two knuckles and saw them into threa pieces each, pat into a stew-pan with two pounds of streaked bacon, a c&rro^ four onions, two turnips, and half-a-dozen peppercorns j place OTsr DOMSSTIO COOKERY. 8S the fire, and add a little aalt when boiling ; skim well, and allow to nmmer for a couple of hours,- then take up, and dress with the veget- ables and bacon, in the same dish as the veal ; serve with parsley and butter. Calfs Head. The hesd must be plit,'and the brains and tongue re- moved. Wash well, and soak for two hours in cold water ; boil it with the tongue and brains gently in plenty of water, until quite tender ; pour over the head parsley and butter made very thick ; rub the brains through a ieve, add some chopped parsley, peppar, salt, and a bit of Dutter ; mix, and put it round the tongue. Sheep's Head may also be treated in the above manner. Leg of Po k. About eight days will be found snfficient for saHingj then soak in cold water for an hour, mnd dry with a cloth. Put it into cold water, and let it gradually come to a boil, after which it must very gently simmer, till well done, which will be, for a leg of nine or ten pounds, thi-ee to three and a half hours after the water boils. Carrots, parsnips, or turnips should be served with this dish, and may be boiled with the meat. Peas-pudding (see receipt) must always accompany it. Ham. Soak it as for baking, and put it into cold water, with a bunch of savoury herbs ; when the water begins to simmer, let it cook gently, until it is done, skimming constantly: allow about twenty miautes to each pound ; when cooked, take off the kin, and cover with raspings. Serve on a dish garnished with parsley. Bacon. Soak in cold water for a eouple ol hours ; pare off the rusty edges, and scrape the rind. Then put in cold water and boil gently, allow- ing three quarters of an hour to every pouud of bacon. When done take off the rind, scrape thn under side, and grate bread crumbs over it. Put in a not oven for live minutes, and serve with broad beans or peas. PkhUd Poii. Boil gently, till ery tender, and serve with peas- ptttiding and plenty of vegetables. Boilxag Poultry 4m Turkeys, Fowls, Ac, are trussed /or boiling as follows : After the bird ia drawn and plucked, singe it with white paper, and wipe dry. If turkey, break the leg bones close to the feet^ fasten the feet together, and attach them to a hook ; then take the body of the bird in your hands, and pull it firmly towards you, until the sinewa are drawn out of the thigh. Them cut off the neck close to the back, leaving the crop skin long enough to . cover the opening. Insert your finger, and detach the liver and ^nt ; cut off the vent and remove the gut. Then ii'Sert a hook, and carefully pull out the gizzard and liver, -taking great care not to break the gall bladder. Ont off the legs at the first joint ; cut the breast bone through at each side close to the back ; then draw the legs up to the crop, and beat the breast bone tlat with rolling' pin. Skewer the legs and wings firmly one skewer f.-vstening the two legs by the middle joint, and another the wings. Fowls are trussed in a similar manner, except that the nails only, and not the feet, are ont off, and that the skewers are put in the first joint of each pinion, and the middle of the leg brought close to it and into the body. This is done at each side. A string round the legs keeps them firmer. Pheasants, partridges, and all kinds of moor game are trussed for boiling same as fowls. ^'uriey. Stuff the crop with bread- crumbs, a few pounded sweet herb*, a shredileil anchovy, butter or suet, lemon-pee!, nutmeg, salt and pepifer to taste, bound with an egg. Pat into boiling water, aimmer gently for an hour and a half to two hours, according to size. Skim carefully, and serve with parsley and batter, or mushroom, or oyster sauce. Pickled pork, ham, tongue, or bacon, mutt euscompany this dish. Chicken and Fowl. Boil aa turkey. . A chicken will take about half an hour after the water boils, and a good aizcX fotrl nearly an hour. Serve with pai':0MBSTI0 COOKERY. The roe nd liver shonld in most asea be placed in the dieh by the ride of the flh. Always lerve fish on hot napkin. Parsley, horseradish, and sliced lAmon, are the best gamishings for tak. Twrhot. Empty, and wash per- fectly clean, without breaking the skin ; draw a sharp knife through the thickest part of the middle of the bscV nearly to the bone. Do not ont off the fins ; the incision is made to prevent the skin of the white side from cracking. Dissolve in a fish- kettle, in as mnch cold spring water M will cover the fish abundantly, salt, in the proportion of fonr unnces to the gallon^ and a morsel of saltpetre ; lay the tnrbot npon the fish-plate with the white side upwards, place it in the kettle, bring it slowly to boil, and clear off the scam as it rises ; simmer vntil done, then lift it ont, drain and dish yery hot, with a hot napkin neatly arranged over the drainer. Serve with rich lobster sauce, good Slain melted batter, and a dish of ressed cucumber. For a small din- ner, anchovy, or shrimp -sauce is served. Should there be any cracks in the skin of fish, branches of curled parsley may be laid over them. Gar- nish with a slice of lemon and a tuft of curled parsley, placed alternately round the edge of the dish ; or a border of fried smelts. From fifteen to twenty minutes will nsually boil a moderate sized lish, and from twenty to thirtv a large one. Turbot is im- proved by being kept a day or so be- fore cooking, tf the weather be not "enr hot. Stilmtm. When the fish is scaled and cleaned, pnt it into the kettle Vith cold water, (with six to eight ounces of salt to each gallon), enough to quite cover it. Let it boil up pretty Quickly, skim, and simmer until done. Then tske it out and serve on a hot napkin, garnish with parsley and liced lemon. Lobster sauce, shrimp aauce, and plain melted batter, {tee receipts), may all accompany this dish, I as well as euoombor, cither dressed 0r plain. ' Another, and by some considered m better way of boiling salmon, is to out it in slices two ioches thick, and sim- mer gently for about twenty minntei^ and then serve as before. Many cooks advise putting salmon into boiling water, as it then eatC' firmer. Often, however, a fish cooked thns comes to table very hard. Collared Halmon. A thick sHoo, about four pounds, of a large fish ia best ; which is to be cut open, boned, and scaled.. Then rub it all over with a seasoning of pounded mave, pepper, and salt, roll it up and tie. Simmer gently for about an hour ia water (with a proportion of one-fourth vinegar), in which a few bay leaves have been thrown. Serve with an- chovy sauce (see receipt), or plaiB melted butter. JSalmon is also plain boiled in slioea of two to three inches thick; It should be soaked in strong salt and water for half an hour, put into boil- ing water, simmered for about twenty mmutes, with some horseradish in the water ; and served the same as if boiled wholsk Brill is boiled same as tnrbot. Carp ivUk vinegar. Put into th* kettle entire, with enough boiling vino- gar to cover it ; simmer for an hour or more, accottling to sice. 8erv with parsley, without any of the liquid. Carp dressed in thia way, however, is best eaten cold. Carp may also be boiled plain, and servea with parsley and batter. Cod ia seldom boiled whole, as good sized head and shonlders is suffi- cient for a dish. To boil the head and thomldert, first clean, and then mb salt over the thickest parts and inside, and let it remain so for a couple of hours. Tia it up with broad tape^ and pnt it on in cold water (with half a pound of salt to the gallon), sufBci- ent to cover it. When the water boils, (some cooks prefer to put a laig head and shoulders into boiling water), draw the kettle to the corner of tM fire, and let it simmer slowly for abont twenty to twenty-five minntes. Skim very carefully. Serve on a hot nap- kin with horseradish and lioed Is 8-8 TAK MF ADVTCR Oyater mum and plain melted butter innst accompany. Cod ia yery often boiled in alicea, which should soak in a mixture of salt vin^ar and water for nearly an hour. Boil im before, only not so iMIg. Salt Cod should be obtained the day before wanted, and put into cold water with a little vinegar, and allowed to soak all night. Then put it on in cold water. Do not let it boil, but simmer gently until tender (say one hour), kim frequently. Serve on a hot nap- kin in a dish garnished with hai'd- boiled eggs sliced, and parsley. Egg- auce (see receipt), and boiled parsnips hoal'l be served with it. Salt Cod with Cream. Soak as above, nd hoil without vinegar, when done pall into flakes, pour half a pint of rich cream over it, and serve with egg Mice, and parsley and butter. Cod's Sound* should be soaked in 1t and water for a short time, and then well washed. Boil quite tender in milk and water, and serve with gg sauce. Jokn Dory is best^dresaed same as torbot (which ) except that the tins re cnt off. An average sized fish shouldsimmerfor about fifteen minutes after the water boils. Serve with either anchovy, shrimp, or lobster sauce. It is beat kept for two days before oooking. - JkU. The smaller ones are best for boiling. Pnt them well cleaned and skinned into warm water, with a bnnch of parsley, simmer until tender (say half an hour). Serve with parsley nd batter. Collared Set. Take large eel, bone nd akin it, and dnat over it a mixture of finely powdered mace, cloves, and allapice, a few sage leaves and sweet herbs chopped very small, salt and pepper. Koll up, tie with tape and Dou till tender. Serve with plain melted butter. Lamjireya are dressed like eels. Flouiulers are boiled plain in water, with a little salt and vinegar. Let them simmer slowly for five or six minutes; aerve with parsley and bttitar. Qumet should simmer gently for about half an hour. Serve with an- chovy sauee. The fins must be cut off. Haddock may be plain boiled thus Put them on in boiling water, with a handful of salt ; when done, they will rise to the surface, and must be immediately taken up ; skim well while boiling ; serve with melted but- ter, shrimp sauce, cream sauce, or an- chovy sauce. Anotlier way is to make few cuta on each side of the fish, and let it re- main in salt for an hour or two ac- cording to size ; put into boiling water and simmer till tender. A fish of five pounds will take about half an hour. Qarnish with parsley, and serve with egg sauce and boiled parsnips. Whiting and Hake are dressed like haddock. Tunny may be boiled like ralmon. Mackerel should be allowed to soak in salt and water for a quarter of an hour. Then put them on in hot water, with a little salt, and simmer gently for about half an hour. When done the tails will split. The dish on which the fish is served should be garnished with fennel, and a sauce served with them of melted butter with chopped fennel or parsley, or green gooseberry sauce (see receipt). Anchovy sauce is sometimes served. Mackerel may be filleted, plain boiled, and aerved with parsley and butter. Mackerel Soused. When the mack- erel are boiled, pat half a pint of vine- gar to a quart of the liquor in which the fish have been boiled, half an ounce of whole black pepper, two or three bay leaves, and a httle mace ; let boil together for short time, and when cold, pour it over the mackerel. Grey Mullet. Boil plain; put into colli water, unless small, when hot water is best ; sinuneruntil very tender, and serve with anchovy sauce ad plain melted butter. Hed Mullet is never boiled. Pa-ch. Boil as directed for earn. About ten to fifteen minntea' gentM simmering will suffice. Pike must be scaled and have the gills reiuoveJ, and be well waskod Wm^fW^:' DOMSSTTO aOOKERT. first in vinegar and water, and then in- plain cold water. Make a stuffing of (^ated bread crumbs, butter, a few oysters, and a little parsley chopped very fine, some onions, pepper, salt, ome fine herbs dried and rubbed to powder, binding the whole with an egg ; fill the inside and gills with this stuffing, and sew the fish up, and put on in boiling salt and water, with a little vinegar in it, and simmer for half ma hour to one hour, according to size. Serve with melted butter and anchovy or oyster sauce. The tail is usually skewered in the month. i'/oiceshould be plain boiled like tur- bot, and served with melted butter. SkaU. This fish is either boiled plain, or crimped, and served with Bsel ted butter, lobster or caper sauce. Crimped Skate is the most firm. The fish is crimped by drawing a knife through it, in lines, when first caueht. Skate must be well done. It is dan- gerous to eat it out of season. Soles should be thoroughly washed and then plain boiled as directed for turbot. Sisrve with shrimp or lobster auce, and plain melted butter. They will require from five to ten minutes simmering accordinf to size after tinous parts partially dissolved. A stew must never boil. Stewing does not require either so mnch water or so great a heat as boU- ing : it is the most economical of all modes of cooking, as many coarse meats, old poultry, and game, and different parts of animals, which, cooked any other way, would be un- eatable, are rendered nntritions and savoury. By stewing we obtain all the nutritious elements of food, some of which are lost in roasting and boit ing. Slow cooking is necessary, and meat may even be stewed over and over a^ain, without injury, until it ia suiB- ciently tender. Eai-thenware vessels are better than metal ones, because they are longer getting hot, bnt retain their heat for a greater length of time. The quantity of water shonid be regulated by the kind of meat stewed. Salt is an invariable adjunct to stews. Bump of Serf. Abont half a mmp makes an excellent dish. Kemove the bone, and tie up with broad tape. Pnt into a stew-pan with just enough stock (which see) to cover it. Add whatever veyetnbles are liked sliced such as onions, catrute, or toinipa. TAKE MT ADVICE. nd flajronr the atock with cloves, aronrr herbe, vinegar, catsnp, pepper nd Mut The whole moat then be flowed to simmer very gently until perfeotlv tender (from four to five Itonra), keeping it akimmed. When done strain the gravy the meat was boiled in, and thicken with a Kttle butter Mid flour, put in a glass of port, Madeira, or other rich wine, let it boil p, and serve over the meat, very hot ; garnish the diah with forcemeat balls ndthavegetables boiled with the meat. Biisket of Beef. Stew like rump. Shin of Beef. Saw the bone in nveral pieces, put the meat in stock or water ; when it boils, skim, and add a head of celery, a bunch of avoury herbs, pepper, salt and all- spice to taste. Cut up a few onions, earrots and turnips, and l>oil them till tender. When the beef is quite ten- der (say four hours) take out the liquor, and thicken half of it with butter and flour, season with pepper and salt ; add a glasa each of catsup and port wine, boil up, pour over the meat, and serve very hot, on a dish garnished with the boiled vegetables. Anyi part of the ox may be stewed by cutting it into small pieces and ffently aimmering till tenaer with a little mace, cloves, and herbs. Wlien balf done add sliced vegetah'es, and if liked, parsley. Barley or rice may be added, as thickening to the stock. Ji-ish Stew. To about three pounds of breast, loin, or neck of mutton, cut into moderate sized pieces, put six pounds of potatos and six or eight Luge onions, peeled and cut into thick tlioea. Put mto a stewpan and add peppor and salt to taste. Pour over it about one to one and a half pint of water, and stew very gently, unth the Kd OH alinayt, until quite tender (say two to three hours). Shake the pan BOW and then to prevent burmng. Serve very hot. This dish may also be prepared by putting exactly the ."xme ingredients in a jar instead of a atewpan, and baking in a moderate oven for about two hours, or until quite tender. Brecut of Lamb or Mutton. Cut in piacea. ami stew verj' gently for about an hour and a quarter to an hour and three quarters, in good stock, sufficient i . to cover it. When done thicken tho V stock with butter and flour, add a'i glass of sherry or other white wins^ v boil up, and pour over the meat, - Green peas, spinach, or mushroomi^ - may be stewed with thia dish, and much improve it. / Brtatl of Veal. Cut in pieces and fry to a good brown. Then turn into a stewpan with a little butter, savoury . . herbs, pounded mace, onions, cloves, - allspice, and grated lemon-peel, pep]>er and salt to taste. Cover the meat with water, and stew cently for about a couple of hours. Then thicken the gravy with butter and (lour, add a couple of glauses of sherry, a table- spoonful each of catsup and tomato sauce, pour over the meat and serve. Green peas boiled separately may be served in the same dish, or they may be stewed with the veal. FMet of Veal may be stewed whole with the same additions as above, a little lemon-juice and a do7n mneh- rooms. This joint must be stuffed with forcemeat and stewed eery gently. Half an hoar per pound should be allowed. Knuckle of Veal should be stewed plain for an hour, and then have added half a poand of rice or macaroni, and the whole simmer for two hour* longer. Serve with boiled bacon, and parsley and bntter. Ned of Km/. Bake for half aa hour in a brisk oven, and put in a stewpan of boiling water, with a few young carrots, green onions, and new potatos, and a bunch of savoury herbs. Stew for two hours. Serve with boiled green peas and forcemeat balls. Btewlag Poultry, 9to. Pigeons may be stewed with fat bacon. The livers should be minced and added to the stock, the gravy thickened aa lofnre, and flavoured with a little port wine or catsup. They will take about half an hour. Ihtcliingt, Rabbit*, can also be dressed in this maimer. Forcemeat balls and a few onions may be added just before done. Vemaoft. The shoulder ia the boat DOMESTIC COOKSXr. Joint. Bone and pnt into a pan rolled and tied up with slices of mutton or Iamb fat, which hare been soaked .in port wine, seasoned with allspice and whole pepper. Stew in gocr, and a fet.* capers ; place the tish in layers in the dish, covering each with the seasoning. When the dish is full cover with bread crumbs ; stew gently over hot ashes until quite tenoer, and brown with a salatran ler. Eels. Clean and skin the fish and cut into pieces of three inches long, soak in strong salt and water for one hour. Dry with a cloth and fry them brown. Then put them in a stewpan with a pint or good stock boiling with a gill of port wine, a little essence of anchovy, lemon-juice, and cayenne, mace, salt and pepper to taste. Stew gently for about half an hour, and serve with gravy over them, very hot. Another Method is, after cleaning, cutting, and soaking them, to take an onion, two or three shallots, a little i thyme, parsley, two or three bay leave*, pepper, a pint of gravy, half a pint of vinegar, and four bruised an- ehovies,put the whole, with a pint of port or Fruich rod wine, into a stew- pan, and let tham boil for th, or water, with a spoooiul of ketchup or Worcester sauce, and a bit of butter the size of a walnut rolled in as much flour as it will carry ; set on the (ire andkcpt well shaken in the pan, till the gravy is smooth and thick. Bacon or If am should be scalded ft minute or two in water in the frying pan. When the fat begins to run and becomes transparent, pour off the liquor and brown the meat in its own fat. Liver should be fried over slow fire, as it is apt to fly. Mffif* are fried iu a variety of {orm% as in bacon fat, omelettes, tto., (for " , which Receipts). ach egg Ehuuld be separately broken in a tea cup and ' gently poured into the pan, that the yolks may remain unbroken in the centre of the whites when the whole is set, and the lower part fried to a delicate brown, take up each separ- ately with a slice. {See Omelettes. ) / FUh to be/ried should be dry aud / well floured ; or they may be rubbed with white of egg and covered with fine bread crumbs. All kinds of fish require much more fat than meats or vegetables : the fat may, however, be used for lish over and over again. Turn fish in the pan with a slice, and be careful in taking them up that they do not break. SatUeinj is a mode of frying in a deep kind of frying-pan, or shallow saucepan, generally Imed with earthen- ware. A moderate or small quantity of fat only is required. When it boils, put in the meat, Ac, and keep the pan in motion till its contents are properly cooked. Chops, steaks, cut- lets, pancakes, omelettes, fritters, small game, and poultry, kidneys, sweetbreads, potatoes sliced or cut in dice, vegetables, and fish are all sauted. The great point is td avoid over cook- ing, especially if the sant^ing be only the preliminary process in the prepar- ation of the dish. Fish to Frij.SiaU, Sole*, Plaice, Flounders, Brill, Mackerel, and fresh- water fish generally, are fried au naturel, in fat or bntter, and served without sauce, which is added at table according to taste, in a dish garnished with parsley. Fresh-water fish must be laid for an hour or two in a bath of salt aud water to remove the earthy flavour. Crimped Skate. Lay slices in bntter for three or four hours, with salt, pepper, cloves, a little garlic, oninus, parsley, and vinegar, near enough to the fire to gently melt the butter. Then take out the slices and fry quickly in butter, and serve on a hot dish garnished with parsley. Smelts. Wipe with a c!ean cloth, but do not wash ; dredge with flour, or brush over with yolk of beaten egp DOWESTIO COOKERY. 41 '."nd roll in brcad-crumba, and fry in boiling dripping orlaxd till thoroughly brown. Soles. Take off the brown skin and orape the other side. Wash well and place them in a cloth to dry ; then rub well over with yolk of egg well beaten, and cover with grated bread- crumbs ; fry to a good colour in boil- ing lard, and when done, lay them on a sieve before the fire to dry ; serve with melted butter, and shrimp sauce, garnishing the dish with crimped parsley. The sieve may be covered with blotting paper to absorb the fat. Soles i la ltalienne.^C\ea.n, cut off heads and tails. Cover with chopped parsley, salt, pepper, a little powdered nntmeg. adding a good piece of butter, Ereviously warmed. Fry over a qnick re, and turn as soon as one side is done. Serve with Italian sauce. Soles an Oratin. Rub a piece of butter on a silver or plated dish ; then fry for a short time some chopped fine herbs, eschalots, chopped mushrooms, and salt, and pepper ; when nicely browned put them in the dish, and place your soles upon them ; cover the oles with grated bread-ci-umbs ; add a little butter, and a small quantity of white wine. Cook gently under a braising pan, or over a slow charcoal fire ; but if the latter, brown with salamander. Serve with slices of lemon, or lemon juice squeezed over jnst previous to sending to table. Sprats. Frying is the best way to eook these delicate fish. Wipe them dry, and flour well before putting them in the pan. Let them almost float in boiling fat or butter, and fry till they are well browned. Sprats are often fried in butter, when they make a nice dish. Trout. Cleanse, dredge with flour, rnb with beaten yolk of egg, cover with bread-crumbs, fry to a good colour, and serve with melted butter and lemon pickle. Small trout are dressed whole. In some parts of Scotland, trout are rubbed with oat- meal instead uf fl'>ur, and some con- nder this improves the flavour. Hfirrmgs. Scale, cut o the fins, gut, and wipe dry, leaving in the roe a* or melt. Dredge with flour, and fry in boiling lard or oil to a good colour. Drain before the fire, and serve hot with melted bu tt e i, or parsley and butter. Some are partial to an onion sliced up and put mto a sauce-boat, and boiling water poured over it, sei^ Boned with pepper and salt. EeU. Cleanse ; cut into pieces -of about three inches, scored across in two or three places without separating them ; dust with flour, and fry in boil- ing lard to a good brown, or dip in a batter, sprinkle with finely grated bread-crumbs, fry, and serve with molted butter. Lampreys are fried, boiled, or sautdd like eels. Gadgeona are always fried ; much used in France, though somewhat in- sipid. Flour well, and fry in a deep pan, with plenty of fat. Whiting. After being scaled and cleansed, cut into steins, and fry with bread-crumbi in boiling fat, till brown. Small whiting are generally served curled with thiir tails in their eye-sockets. WhilebaU This delicate little fish must be eaten fresh. Drain, and smother in flour ; shake off the super- fluous flour, fry in a pan of boiling lard till very slightly coloured. Ii browned they are mined. When cooked, lay them on a sieve, covered with blotting paper to absorb the fat, before the nre. Dish very hot in a heap, with salt and pepper. Serve with halved lemons and brown bread and butter. Devilled Whitebait are cooked in the same way, with Cayenne pepper. In both cases they should be hot, crisp, and free from fat. Oysters. Boil for a minute in their own liquor and drain ; fry in butter, seasoned with catsup, lemon-peel, and parsley, over a quick fire, and serve hot with fried potatos. Broiling and Grilling. How to broil economically. Meats, fish, small poultry, and game may be broiled as a variety in cooking. First you must have a good clean fire, with- out Uloae ; then set on your gridiron, 4S TAKE MY ADVICE. and when the bars are hot through, wipe them thoroughly with a oleaa ng or paper, and rub them with a morsel of suet or dripping to prevent the meat from sticking. Meat for broiling should be from half an inch to n inch th||k : if thinner, it will be dry and har7; if thicker, the outside will be brown before the middle is nffioiently done. In broihng, meat should be frequently turned, and for this purpose a small pair of tongs is necessary, as the wound riadc by a fork lets out the gravy. Rump steaks, mutton and pork chops, and several kinds of fish are best broiled. Thi part of the ox, called hetf -skirt, should be turned only once, when half done, and then peppered and salted to taste. Never cut broiling meat to see if it is done. Th.tt can be better ascertained by the smell, and by the little jets of steam from the meat. This also ap- plies to all roast. Hot plates or dishes should be ready to receive the bruil immediately it is fit to come from the firo'. A bit of butter rubbed on a broit'l steak in the dish will draw oat the gravy and add to its appear- ance Catsup and other sauces should be added hot in the dish. Though not the most economical mode of cooking, broiling is a decidedly toothsome, wholesome, and pleasant one.espocially agreeable to invalids and chUflren. Broiled Fowl. Truss as for boiling, ent out the back-bone and press quite flat, season weU with pep[)er, salt, and chopped shallots or small onions ; fry upon both sides, take out, egg over with a paste-brush, dip into oread- crumbs, place upon a gridiron, over a moderate fire, and broil a very light brown colour, and serve with a little plain gravy, or mushroom sauce of button mushrooms, simmered for ten minutes, with two tahlespoonfnls of catsup and two of Harvey sauce, and a pat of butter. Pour the sauce in the dish over the fowl, and serve. Spitchcockfd Eels. Cat large eek into pieces three or four inches long ; prinkle with pepper and salt, beat up * Bgg> dip them into it, and cover them afterwards with a mixture of brwd .orojiibs, chopped paraley, and pepper and salt ; broil and serve with melted butter, p&rsley and butter, or .' . . with mustard sauce. Whiting. Prepare as for frying, and cook on a gridiron, rubbing them over before serving with a little cold butter. Sturijfxm and Turbot Steaks. Cut " > into steaks, season with pepper and salt in melted butter, and cover with bread / crumbs, after having ru]^bed them / over with yolks of egg well beaten ; broil to a good colour, and serve with rich sance, or melted butter. To make them look best at table, they should be broiled in buttered paper. Kippered or Dried Salmon. Cut up the back and take out the bone ; wipe clean, score the fish, pepper and brod. - Salmon Steaks are broiled in buttered paper or between slices of bread, over a slow fire. Serve with melted butter and savoury sauce. Mackerel. Clean, split, wipe dry, pepper and salt and broil thoroughly. The French broil mackerel in buttered paper, and serve with chopped herba and melted butter. A snuJl mackerel will take about ten minutes to broil. Qjme is broiled and served in vati- oos ways, for which sm receipts. Braisinsf. Braisingvs a favourite mode of cook- ing in France. It requires the fire both above and below the article to be cooked. The braisine-pan is nearly air tight, the top fiUed with Uve coal or charcoal the word braise meaning the wood left partially burnt in the oven. The process should bo con- ducted slowly. Everything braised should be thoroughly done. Braised mutton, beef, game, ftc. is particu- larly grateiul to invalids and epicures. Toastiuff. How to Toast. Bread for bnttered toast, 8ip]>ets for made dishes, game, toast and water, Ac., should be held pretty close to a bright ftre and fre- quently turned ; the whole success of the process being found in its Uke- ness to roasting. Saroury Toast. Cnt slices of bread free from crust, about half an inch . thick and two inches and a half square ; butter the tops thickly, spread 1>0MESTW OOOKEHT. % little mustard on them, and then cover them with a (Teep layer of grated cheese and ham, seasoned with cayenne ; fry in butter, but do not turn them in the pan ; place in a L>utch oven for four minutes to di^ solve the cheese. Serve very hot. Welsh Rarebits are served on toaai. Toasted cheese is pFepared in a patty* pan and toasted before a clear nre. Carring. ^ .^010 to Carve. It is important that eveiyone, especially the nead of every family, should know how to carve a joint of meat, a head of game, a fowl, at other kind of poultry ; for what can be more awkward than to be placed before a dish without being able to help it properly T Good carving is also economical ; for a joint well carved may be thoroughly served without an ounce being wasted, while everyone at table gets a due proportion of well- done and under-done, fat and lean, tit-bit and gravy. Carviug requires some knowledge of the nature of the joint or the anatomy of the birds, fish, hare^ &c., usually eaten as food. It also requires nerve, steadiness, and practice. Never stand up to carve ; nothing is more vulgar. Let your knife be sharp, but not your temper ; and whenever you have to carve for a large party remember that expedition is a sort of grace of itself. Sirloin of Beef. The ordinary way to carve this famotu joint ia to out from the chine-bone to the flap, directly in the centre, help- ing slices from either side, giving a piece of fat with every plate. But a more economical plan is to cut thin slices from the chine- bone downwards. Someper- ons prefer the under side or fillet. In the latter case the fillet side is laid upper- most in the dish, the under- cut is best when hot, the npper part may be cut in the direction of the line lengthwise (1 2), or downwards 3 4 ; when, if the party be large, slices from the under-cut (6- -6) may be helped. Sibs of Be(f. Cut same as sirloin ; but as it has no unaeivcnt, it may be cot in thin slices from the thick end to the flap, with slices of the latter. Row\d of Berf. After removing a slice all round, cut thin slices evenly lo 8 not to disfigure the joint ; helping fat with each plate. Aitchbone qf Beef. This Joint is sometimes roasted ; but whether roasted or boiled, it is carved in a very simple man- ner, byslicesfrom I to 2; with /S^*Sw "^^"^Kl^^ J portion of the fat from the nnder side. Brisket of Beef. -Cut length- wise down to the bone, iSter removing the outside slice ; the soft fat Ues beneath. Avoid all ragged or jagged cuts, which poU the look of the joint when old. TonffHe. Begin three inches from the tip, serve thin alanting slioea, wttb poitunt ot the fat at the root with every plate. iiBtoni or AITCBBOVl OF Bnr. 44 TAKE MT ADVICB. anirr liio of muttow. Roat Leg of Mutton.' Thie favourite joint ia il- . ways placed on the table ap in the engraving. Cut slices in the line 1, % with small pieces of fat at 3. Soiqa Esrsons carve a leg of mutton - ke a ham, in slices toward^ the middle, which is an economical plan, and leaves the cold joint of a good shape. SoUtd Leg qf- ifuowu neck bones, by putting the knife in ft e, and pressing it under the long broad part of the bone, in the direction of c, i ; lift it up, and break it off from the part that adhere* to the breast. To divide this from the carcase, cut through the tender ribs, close down to the end. Next lay the back upwards ; the knife next the bone, half wav from the neck to the rump, and on raising the lower part, it will divide with ase. Turn the rump from you, and take off the two sidesmen, which com- pletes the process. As each part is taken off, it should be turned neatly oa ikr* dish i and oar* taken, that what is left goes properly from the tabK I IKHIB8TI0 COOKERY. PBKASAra. The breait and irings are the choiceit parte ; bat the lega, in younger fowl% re the most jnicy. Whether roast or boiled, fowla are carved in the same iray. Pheasant. Fix your fork in the middle of the breast ;-eirt down in aUoM from a to 6 ; take off the leg on one side of the line hd ; then aeparate the wing on the same aide in the line c a; after which, remove the leg and wing on the opposite side, and then cut off the shoes of the breast, which were before divided. In taking off the, wings, be careful not to cnt too near the neck, as at th^ point g it the bone, from which the wing must be separated. Cut off the merrythought in the direction / g, by passing the knife under it towards the neck. The other parts are to be divided as in a fowl. The breast, wings, and merrythought are the most esteemed, but the kg has the richest flavour. Partridge Cvi\. off the wings in the line a b, nd the merrythought in that of c d. The parte most preferred are the wings, breast, and merrythought ; but from the smalluess of the bird, the two latter are seldom divided. The wing is the best, and tlw tip of it is by epicures deemed most delicious. Pigeons. Cut in two lengthways and serve a half to each person. Srunea, Plovers, Woodcocks, Ctirlews, and other mall game should be treated in the same manner. When they are large the wings and legs may be re- moved and served separately, making six helps of each. As a rule poultry should never be whoUv cut np at table, but simply divided ; bnt game_should, aa many prefer the backbone. Hare. Put your knifs in at a and cut down to the rump, on one side of the backbone, in the line a to 6. Do the same thing on the other side. Cut the back into four, m c d; out the shoulder off a ff. When all your jointe are before you help with (tuflSng to eacnl When all are served cnt off the head, and separate the jaws ; then split the head, and serve the ears and brains as required. aicB. Babbit. As for hare. Boiled rabbit is jointed, the head divided, and tha back cut into three or four pieces, breadthwise; than help^ with atiiffing to each portion where uaed. rABTBioaih' 48 TAKX MY AD VICE. %^: AtKOf. ^^ m Salmon. Cut down the middle of the side to the bone lengthways, a, b, c, d, and take slices from that cut; serveench portion with a little piece of the belly, e to /, which ia fattest and most delicate. Cod'g Head and Shoulders. ^Cut across from the back downwards to the thin part, taking care not to break the flakes ; serve a piece of the JR. x_. rt_i J t . sound to each person. ZVrfieC. Cut down the middle, from head to tail, to the bone ; then Q from this long cut, help por- tions by passing your fish slice from the middle to the fin, and serve part of the fin with each ; when one side is done lift up the bone and serve the other side same way. Brill, John Dory, and all large flat fish are served like tnrbot. r^^'. _ Mackerel should be divided __. ., .,_., . , ., "ito four that is the fish topped np the middle, and each side divided into two, leaving the bone and head on the dish. kls are cut into small pieces and served a thick and a thin piece together. Softs, if fried, should be divided quite across ; if boiled, serve large ones like turbot, and smul ones like mackerel. SmiUer Fish. Give one to each person. Whitebait, Gudgeon, and other very small fish must be helped with a fish-spoon. StoA. AH meatsonpshave "stock" for their basis. Beef and veal make the best stc;k, but mutton, if pre- iously broiled or roasted, is very food. The Digester or Stock-pot should be made the receptacle of idl sorts of neat-bones, either broken or crushed as the I*rge proportion of gelatinous matter they contain is the basis or Jelly of the stock, to whioh it can be added at pleasure. Rub a large stewpan, or better till, a fire-proof aarthenware jar or Scupa. pan, with a little bntter, and put mto it one pound of ham without fat or skin, four pounds of leg or neck of veal, and three pounds' of lean beef, all cut into thin slices, or small pieces ; set over a clear fire till the meat is equally browned ; move it often so that it does not stick to the pan nor bum. Place the bones upon it, and pour in gradually one gallon of cold water. Take off the scum as it rises, and throw in at intervals a little cold irater and salt, to brii|^ it qtiickly to D0MB8TW OOOKBRT. tbe surface. When no more scum appears, put in two ounces of salt, three onions, three carrots, two tur- nips, one head of celery, two oiuces of savoury herbs, one dozen of olovis, tbree-quartbrs of w ounce of white pepper (whole), and three blades of mace. Allow to simmer gently for five or six hours, and then strain. When cold remove the fat from the top ; and in taking oat the soup, leave the sediment untouched, and pass the soup through a fine hair sieve. It is then ready for use, and when required, take oat the quantity demanded for table, and add a little mushroom cat- sup or Harvey sauce. Another good Stock is made thns : Cut up small a fine knuckle of veal say seven or seven and a half pounds and a piece of lean ham say half to three quarters of a pound. Bub with butter or clarified dripping the bottom of your stewpan (the proper size for this quantity of meat is from two to two and a half gallons). Put your meat into this pan with a little water -say one pint a handful of salt, two or three onions, a small head of celery, a carrot, or two small ones, and a turnip. Cover your pan, and place over a brisk fire and stir now and then, till a thick white jelly-like substance covers the bottom of the pan. It is then time to add the water, sofill upthepan with co/cf water, and let itremain until almost boiling, hutdonnt let it boil, llien put on one side, and let it simmer very gently for three to four hours, skimming thoroughly at intervals. Strain through a hair sieve and keep for nse. If beef be used in the place of the veal at least ix hours must be allowed for simmering. A little more meat will be required say eight and a half pounds instead of seven and a half. Instead of cutting up the knuckle of veal so small, you may leave it in pieces of about a pound, the ham being entire, and the meat may be eaten hot with a little of the broth. Allow four to five hours. Another mode is to cut beef from its bones, and roll lightly ia flour, sea- aoned with pepper and salt ; fry until a light brown. Put into the pan w Ith a pint of cold water to each pound of beef, and vegetabl es ^ a a before, and stew gently for about' six hours. Trimmings of poultry, the remains of rabbits, parti-idges, or other game, and in fact, any pieces of clean and sweet meat, or bone, cooked or un- booked are useful in the stock-pot. White Stock. Cut np small four pounds of knuckle of veal, and pnt it into your pan, (previously rubbed with batter), with any poultry bones and trimmings, half a dozen slices of lean ham, and a glass of water ; sinF'' mer gently till the gravy flows. Then add a gallon of cold water, two sliced carrots, two or three sm^l onions, a few white peppercorns, a small hand- ful of salt, a bunch of savoury herbs, and a blade of mace. Simmer gently for fully five hours, skimming con- stantly. Strain through a very fine hair sieve, and it is ready for use. If this stock be not strong enough, mora veal may be added, but this will b* found good enough for use in the pre- paration of most white soups. Slock, to clarify. When, by acci- dent, stock is not clear, put it into a stewpan, take off any scnm as it rises, and let the rest boil. Take out half a pint of the stock, and add it gradually to the vchites of three eggs, (previously whisked well in half ft pint of cold water) ; then put the whisk into the stewpan, and keep the liquid well agitated while you pour in the whites of egg and stock you have mixed ; let the whole nearly boil, and then take it from the fire. After time, the whites will separate them- selves, when the whole should be passed through a clean fine oloth, and the stock should be clear. If not, repeat the process. ^roiOTitngr. Put two onnces of sugar in a stewpan, and let it melt slowly , stir with a wooden spoon, and when black add half a pint of cold water, and let it dissolve. If corked closely, this wiU keep for a long time. Burnt onions are also ued for the purposes of browning. As a rule, uee this co- louring matter very sparingly, as it IB liable to flavour the soup. TAKE UT ADVICE. Plain B(ff Squv, called in French, Pot a* b'fU, is standing dish on the continent, and may be made thus : Take three pounds of good rump of beef, or any other lean part, put it into fire-proof earthen pot, with three quarts of water, one large car- rot, two or three turnips, two leeks, a head of celery, and one burnt ouion, add pepper anil salt, and let the soup boil slowly, skimming it from time to time, for at least five hours ; when the soup is ready, strain it through a 'v fine hair sieve, then pour it over thin lifiea of bread, and serve it up. The meat and vegetables make a dish, which is servM up after the oup. Another receipt for " Pot au Feu." Take one and a half pounds of beef, three to six ounces of broken bones, and an ounce of salt, and put them in your stewpan, with three quarts of cold water ; let it boil up, and as soon as the scum rises, put in a dash of cold water, and remove the scum. It ahonld then be quite clear. Add (peeled and sliced tine) a quarter of a pound each of turnips, carrots, onions, leeks, and parsnips ; a little celery (out fine), a clove or two, pepper and Mlt. I/et it all boil up again, and then allow it to simmer very gently for about three hours. Take all the fat off the soup, remove the meat, which serve separate, witk a little ^f the soup over it and serve hot. Cottage Soup. Cut a pound of salt beef into very small pieces, and let it immer gently in a gallon of water for thirty or forty minutes ; then put in some carrots, turnips, potatoa, and a cabbage, all sliced, bet this boil slowly another hour, sud then thicken with a pint of Scotch oatmeal, stirring to keep it smooth. Season it with pepper and salt, and serve very hot. Alure meat may be used, but with the above quantity, a very palatable soup is obtained. Oxtail Soup. Out up two good tails into pieces about an inch and a half long, and soak for a couple of hours in cold water. Put them into a stewpao, with a bunch of* sweet herbs, a little whole pepper, two miens, a carrot, and a turnip ) add four quarts of cold water, and cover } when it boils, throw in an ounce of salt, and as the scum rises, skim it, and let it simmer for three hours ; remove the fat, add a small quantity of vinegar, half a pint of Burgundy or port wine ; before serving, the vegetables and herbs should be taken out. Another mode is to take three t.nea of a knuckle of veal in two or tiirce places ; put into a pan, cover with water, and when half done, cut off the meat you wish for the soup, and boil the bones and the remainder of the meat to make the stock ; let thia ^tand until cold, remove the fat ; eat the meat into small pieces, and fry i butter, with four onions sliced and floured, two or three dessert spooufnU of carry powder, add Cayenne and salt ; put these into the stewpan ; add the stock gravy, with three cloves, and a table-spoonful of lemon jaioe ; let the whole simmer for an hoar at least, and serve with plain boiled rio* in a separate dish. Or, in a quart of strong stO'!k->- made as previously directed stew half a pound of butter with half a dozen large onions, a couple of dozen of carrots, and as many turdips, all these vegetables being peeled and cnt into thin slices. When quite tender, strain off, and remove the Vegetables ; add to the stock in which they were stewed, about three quarts more of good plain stock, a handful of bread- crumbs, and two table-spoonfuls of curry powder ; take a fowl cnt into Eieces, and fry with bnttsr ; w hea rown, put it into the pan with ths stock ; simmer for nearly three hours, the fat being taken off from time to time ; just before ready, mix two table-spoonfuls of arrowroot in a littls water, and put it into the pan, stir- ring welL until Hm soup becomes of 4-a TAKE MT ADVICM. the consistency of good cream. Fla- vonr with salt ana Cayenne. Some persons serve the vegetables in the oup, but that is entirely a matter of taste. Soup Jul'wnne may be made thus : Peel and slice very fine, (so that there are no pieces thicker than a straw, or longer than an inch), in any quantity, "fcccording to the number of persons, qual parts of leeks, carrots, parsnips, onions, turnips, celery, and potatos ; ftdd an equal proportion of finely bhopped lettuce, and a little sorrel and cerfeuil, or parsley, let theae be bout half cooked in a saucepan with sufficient fresh butter to prevent their Imrning ; when they are all of a good brown, add sufficient beef stock to make the quantity of soup required ; aimmer gently for an hour, season with pepper and salt, and serve with- out straining. If there be no beef stock on hand, make some, as previ- ously directed, for the purpose in a Mparate pan. Another receipt. Cut six pounds of bef into pieces of one pound each ; put in a pap with a bit of butter and glass of water ; move the meat about tmtil the glaze or jelly covers the bot- tom of the pan ; then add a gallon of cold water, two ounces of salt, three . onions (with clove in each), two toruips, two carrots, a head of celery, leek, and a bunch of parsley, thyine, and bay-leaf ; when ooiling, put in two burnt onions (make these by baking in a slow oven until .quite black, but not cinders) ; simmer for three hours, keeping it well skimmed, then pass the broth through a hair ieve into a stewpan ; yon have pre- viously out two middling-sized car- rots, two turnips, an onion, a leek, and a little celery into very thin trips, aa before ; put them in another tewpan with two ounces of butter and a teaspoonf ql of powdered sugar ; place npon a sharp fire, tossing them over occasionally until well fried and looking transparent, then put them into the broth with the half of a young 008-lettuce, and a little tarragon and ehervil ; when it boils skim or all (Iw batter; M it aiamier until the vegetables are perfectly tender, when " serve. The beef may be sent to table upon a separate dish. Eel iSoup. Take half a dozen good- sized eels, and clean them well ; cut . them into small pieces and put into your pan with a little butter an.i a couple of bruised or broken onions, (this is better that slicing them for this soup), and let them remain over ^/ a sharp fire for five minutes ; cover with boiling water, remove the scum, and add mace, pepper, salt, sweet herbs and parsley ; stew them very slowly a couple of hours, and stiaia them. Thicken the liquor with a little cream, or flour and butter, mixed gradually, and serve with sippets of toasted b^ead. The pieces of eel may either be served in the soup or separate. Oyster Soup. Pat into a stewpan a quart of cold water, a quart of new milk, half a pound of fresh butter rolled in ilcur, pepper and salt. W hen this is just warm add the liquor strained of five dozen oysters, and let this boil for a few minutes, and then set it aside to cool. Then beard the oysters, add them to the liquor, and boil the whole sharply for two minutes, serve with a dust of nutmeg. Mustela may be substituted for oys- ters. Essence of anchovies and Har> vey sauce improve the flavoar of thia soup. Xabhit Soup. Cut a good-sized rabbit into joints, and soak in cold . water for an hour ; then dry and fry brown in butter, with three or four onions cut in slices ; when done, put into a stewpan, with three qaarts of cold water, a pint of split peas, pepper and salt, and stew very gently for hvo hours ; then strain and serve hot. The rabbit is best served separata with a little pickled pork. Hare Soup. Melt six or eight ounces of fresh butter in a stewpan, and add twelve ounces of flour, and half a pound of fat bacon, cut small ; stir till of a light brown. Then, having cleaned and soaked your hare, cut it up into small pieces, put them in the pan, and stir till all is nicely set: then fill np with one gallon of ocdd DOMESTIC COOKERY. tt water, couple of sliced onions, liead of celery, cut small, bunch of wvour^ herbs, and few cloves ; when it boils up put in a handful of alt, skim carefully, and simmer until the hare is tender say from one to two hours, according to the age of the hare. Take out the hare and pass the remainder through a hair sieve ; put it and the pieces of hare back into the pan with a gill of port wine ; boil for ten minutes, and serve very hot. This soup is imDroved if some of the more unsightly pieces of the hare are pounded m a mortar, before being restored to the soup for the last boil, And added to the soup in that form. Groutt, Pheasant, Parti-idge, and all other Oame Soupt are made in the uune manner as Hare Soup. C'Met Soup. Clean two sets of goose or duck giblets, and soak them tor two hours in cold water. Cut them into equal sizes, except the gizzards, which should be smaller, and scald. Then put them into your tewpan with three pounds of shin of beef, half a poand of lean ham, three ounces of fresh butter, two each of carrots, turnips, and onions, peeled and sliced, a handful of salt, a large bunch of savoury herbs, pepper and salt. Put over a sharp fire until the glaze forms on the bottom of the pan ; then stir in two table-spoonfuls of flour, and fill up with a gallon of cold water and a little good brown gravy ( receipt). Stir till boiling ; skim, and simmer gently till the giblets are quite tender, when take them out and put them in the tureen. Strain the soup through a hair sieve, add a gill of cream and an ounce of fresh butter rolled in flour, give it one boil, and then pour over the giblets and terve. A glass of port wine or mushroom catsup may be substitated for the cream. A few button onions, plain boiled, may also be dropped into the tureen. Clear Vegetable Soup. A carrot and a taruip, peeled and out very mall, and a couple of dozen button onions, peeled, must bf> waahed and drained. Then put them in }-oiir stewpan with a little powdered sugar and about two ounces of butter, and ' let them be over a sliup fire for about ten minutes, or till they are covered with a thin coating of " glaze " they must not brown ; then pour over them three pints of clear broth (which eee), and let simmer till quite tender, skimming all the time. Thia will- take about half an hour. Carrot Soup. Any beef or poultry bones, or remains of veal may be put on with about one pound of fresh- beef, in a little water with a sliced onion and six or eight large carrot*. After several hours' stewing, strain the soup, put the carrots into it, and let it stand in a covered earthenware vessel till next day. Then take off the fat, and after making the soup and carrots hot, pulp them through colander, and then through a fine hair sieve ; add this pulp with a little salt^ black pepper, cayenne, and any other spice you like, to the soup, give it boil, and just before serving add half a pint of cream, or good milk, and if you wish it to be very rich, an ounce of butter rolled in flonr. Spring Soup. Take a quartof young green peas and a quantity of lettuce, sorrel, chervil, parsley, chives, spi- nach, and young spring onions- all thoroughly cleaned and cut into small pieces. Put them into your stewpan with a pint of stock, a couple of ounces of fresh butter, pepper and salt. Stew gently, turning them over occasionally, until all are quite tender. Then pass them through a hair sieve^ and add two or three quarts more stock, according as yon like your soup thick or thin ; throw in a little boiled rice or bread crumbs, simmer for twenty minutes, skimming and *tir- ring, and serve. Onion Soup. Have ready in yonr pan a quarter of a pound of fresh butter ; peel, and cut into small dice a do^en large onions, put over a sharp fire, and fry to a light brown, tlien add three table-spoonfuls of flonr, mix well, and a quart of water, simmer till the onions are quite tender, seasoa with salt and angar, and serve. Soma N TAKE MT ADVICE. oookii add a little grated cheese, but thU U optional. Cabbage Soup. A fine large cabbage must be cleaned, diad then cut up small, very nnall, and put into a (juart (rf water, with two or three minced potatoes, a ^ag^iot of sweet herbs, a couple of sUced onions, and a couple of ounces of lard or fat bacon. Siniroer gently for four hours, skim- ming as Defore. Serve very hot on slices of brown bread. Parsnip Soup. Put a quarter of a pound of fresh hotter into your pan, put it over a gentle fire, and when melted, slice in two pounds of sweet parsnips, stew very softly till tender, moving them about from time to time ; add enough broth to cover it, and simmer gently for half an hour ; press through a hair sieve, and add two or three pinte of good stock {sef receipt), season with cayenne, white l>epper and salt ; boil up, skim, and serve very hot on fried sippets. Vermicelli Soup. Nothing is re- quired but clear stock and vermicelli, in the proportion of half a pound of the latter to a gallon of the former. When the stock boils, add the vermi- oelli, simmer for ten to fifteen minutes ad serve. JJac'irom Soup. The macaroni must be boiled in water for ten minutes, trained and put into boiling stock, in the proportion of half a pound to the gallon ; simmer slowly for half an hour, ad serve very hot, with grated cheese It a separate dish. Oreen Pea Soup. Have ready in Tonr pan a gallon to a gallon and a half of cold water, two sUced onions, and a little green mint ; salt and pepper to taste ; add one quart of old green peas, and simmer tul they are quite tender ; then press through a hne hair sieve, with a wooden spoon. Meanwhile stew in fresh butter a coujde of young cos-lettuces, cut very mall, and boil separately a quart of young green peas ; when both peas and lettuces are tender, put the whole into the soup, and simmer gently un- til the yoang green peas are tender, then serve. This soup is better if made wiM fore rubbing through the sieve. Wi.iter [split) Pea Soup.Sotk ,- quart of split peas in soft water for >'^ twelve or fourteen hours, and remove ' those which float on the top. Thea ' simmer in two quarts of water until ." tender ; put them in your stewpan ; add two quarts of beef stock, about a, > couple of pounds of shin of beef, any / odd meat bones, chopped up, and a slice of fat ham; a head of celery, six onions, three each of carrots and turnips, all peeled and sliced, and seasoning to taste. Simmer the whola for two. to three hours, stirring and skimming from time to time ; pass all . through a line hair sieve, give it on* boil, and serve with toasted bread. The liquor in which a joint of meat, such as salt-beef, salt-pork, leg of mutton, has been boiled, or even plaia water will do for pea-soup, but stock ia best and most nutritious. Another Mode is to put a pint of . . split peas into a gallon of water, with two ounces of butter, three pounds of shin of beef, one pound of crushed bones, and a knuckle of ham, or half a pound of good bacon ; add two or three pee'ed and alioed carrots, many turnips, a head of eelery, fonr onions ; salt and pepper ; aimmer gently for three hours ; then crush tha pulp from the peas through a sieve and return it to the soup ; boil for another hour ; then pass the soup through a fine sieve and serve. The meat may be made a separate dish. When green peas are in season, a pint may be added at the second boiling. Cock-a-Leekie. Use five quarts of good beef stock, made as directed. \Vash well two or three bunches jf fine winter leeks (if old scald for five minutes in boiling water), cut off the roots and part of the head, split into - halves lengthways, and out into lengths of about an inch. Put into th* stock, with the leeks added, a fowl trussed as for boiling (an old cock ia usually procure J for this purpose, but ' a young boiling fowl is best, as it ' cooks more easily); simmer very ' gently for three or four hoora, skim- ," DOSfESTW COOKERY. min^ constantly ; add pepper and lalt to Ifiste. When it is ready to serve cut up the fowl into neat joints, (their size mast depend upon the number of diners), put them into your tureen, pour the soup, which should be very thick of leeks, over it, and serve very hot, Soaie cooks put a few French plums, w'jole, into the soup half an Lour before serving. GruTies. Tlie stock* already given for soups nay be made the groundwork or basis of almost any but very rich gravies. Gravies should have no fat: to prevent the disagreeable appearance of fat floating about on the surface of your gravy, pass it throiigh a tammv, or napkin that has been dipped in cold water, the fat will adhere to this and the clear gravy will run through. If any grease remain after this process, touch each spot with liltcring paper, which will readily remove it. The number of standard receipts for IP'avles is enormous, but those follow- ing are good, simple, easy to make, and economical. Bioivn (iravij. Put Into a tLree- ((nart stewpan (previously ruIiVed with ontter) six onions, peeled and sliced ; cut into thin slices three and a half pounds of shin of beef, and crush the t>one ; lay this on the onions, add a mall turnip and two young carrota (sliced), a little whole pepper, and two or three doves. This must remain over a moderate fire for eight or ten minutes, moving the contents now and then. After that put it at the comer of the fire, so that in about an hour to an hour and a quarter, the bottom of the pan is all over a thick high- coloureu jelly-like substance. Then add three quarts of cold water fla- voured witli half a tablespoonfnl of alt, and let it all gradually come to the boil ; it must be removed to the comer of the fire as before, and sim- mered gently for an hour carefully kimmiug and after that time your gravy strained through a fine hair neve is ready for use. This gravy is uitable for ilU kinds of roast game, poultry, or meat, an4 will keep per- fectly good for several days, by just fiving it a boil up every now and then. i may be made as above with veal or mutton, but shin of beef is the best and cheapest. , Another Brown Oravy. Prepare the stewpan with butter as before, and put into it three onions (previously sliced and fried to a light colour) ; prepare and put in your beef as di- rected in last receipt, add half a glasa of cold water, a little whole pepper and two or three cloves ; boil for ten or fifteen minutes, shaking the pan from time to time to prevent the con- tents burning. Then add three quarts of cold water as before, and when it boils up simmer gently for about an hour and a half ; strain, and let it go cold, when carefully remove all the fat, and it is ready for use. Thickening for Brown Oravy is made thus : Put a quarter of a pound of fresh butter into a stewpan, aod let it melt gradually; add about two-lhirda that weight of flour, and keep it well stirred till it browns, but do not let it bum. When quite cold put it to the above gravy, (the quantities arc here proportioned, so that if only one quai t of gravy is made, use only about one ounce of butter for thickening), give it one boil, skim strain and serve. Savoury Oravy. Put in*o a quart stewpan two large slices of ham, and two pounds of shin of beef, sliced ; a carrot, a large onion with four clovea stuck in it, a head of celerv. a small bundle of parsley, lemon thjone, and savoniT', a few leaves of sweet basil, a bay leaf, and a shallot, a piece of lemon peal, and twelve berries of all- spice ; pour over half pint of water, cover close, and simmer gently for half an hour ; when it will be nearly dry; watch carefully, and see that it geta well browned all over ; then add three Eintsof 2>oti'in^ water, and simmer two ours; strain; and when cold, clear awav the fat. Veal Gravy. Slice a pound and a half of lean veal, and put it into yom stewpan, with a few slices of wn. dressed gammon of bacon, and two large onions sliced i set on a slow fitQ> TAKE ilT ADVICE. nd ihake occMionally nntil the meat is well browned ; then fill the pan up with brown gravy, (made aa directed), let it just boil up, and then simmer for about an hour to an hour and a half, skimming off all fat, strain, and ^ lue. Venison Gravy. Use the trimmings of the joint itself, and proceed as for brown gravy. Liver Qravy. Put the neck, liver, gizzard, and heart of a turkey or fowl into rather more than half a pint of oold water, with half a slice of toast, knd a little lemon thyme, and savoury. When the liver is quite tender, take it out and pound it in a mortar; let the rest stew till reduced to about one half. Strain off, put in a spoonful of mn^hroom catsup, and the pounded liver ; well mix, strain, add a bit of butter rolled in flour, and simmer for ten minutes. If too thick, add a little boiling water, and simmer a few minutea. WhUe Gravy. This gravy is the stock of several white sauces, and is made thus : Put into a quart stew- pan three pounds of lean veal, cut into dice, and naif a pound of lean ham, cut smaller ; add a glass of cold water, and put over the fire until the "white glaze," or jelly, forms on the bottom of the pan ; then add three pints of cold water, a bunch of savoury herbs, a sliced onion, and a blade of mace. Let it slowly come to the boil, then add a little salt, skim carefully, and immer slowly for about three hours ; atrain, and when quite cold, remove all the fat. Finh Gravy. Skin, clean, cut np, and soak three small eels ; put them in a etewpan and cover them with cold water ; add two or three ancho- vies (or a Uttle essence of anchovy) ; add some sweet herbs, whole pepper and mace, lemon peel, and a shred of horse-radish. Stew gently till the fish is drawn down, and put in, when about half done, a crust of bread toasted to a high colour. Strain off. thicken with . a piece of butter and flour, and it is taady for with almost any kind of ICade Dishes, Entree*. So. ^ i Lolster Salad. 'Boil two fresk eg^ hard, take the yolks, and mix them in a tablespoonful of good cream; add two tablespoonfuls of salad oil. NoW' mix separately a teaspoonful each of fine salt, and made mustard, and a gill of malt vinegar. Add this mixture gradually to the eggs cream and oil, ,' and let them be thoroughly incorpor- / ated. Then bieak up a large lobster, mix the soft parts with the dressing and put it at the bottom of the dish ; then cut up the meat of the claws and tail into small pieces, mix with chop- ped endive and lettuce, put it on the dressing, and serve. Anotker Way of Making Lobster Salad. Cut up some lettuces and en- dive, and put them into your salad- bowl, with any small salad in season ; and make a dressing thus : &lix to- gether, perfectly smooth and creamy, one tablespoonful of made mustard, two tablespoonfuls of vinegar, and four tablespoonfuls of salad oil, the yolks of two hard boiled eggs, a few drops of essence of anchovy, Cayenne, i and salt to taste. Mix this dressing with the soft parts and the pickings of the lobster, and pour over the lettuce, &o. Then take the solid meat of the fish, and cut it into moderate pieces, and put it into the salad. Garnish with sliced eggs (hard boiled) and a few slices of cucumber. Crabs and Crayfish may be made into salads in the same way. Frvssian Cutlet. Take abont a pound of veal, with a little fat ; chop it fine ; add half a teaspoonful of chop- ped eschalot, a teaspoonful of salt, half a one of pepper and a little nut- meg ; mix thoroughly ; make it into two pieces; roll them in egg* nd bread crumbs, and saut4 in butter till nicely browned ; serve very hot. Any other meat can be used equally aa well aa veal. Stewed Sump SteaJct. Steaks for stewing should be cut rather thicker than for broiling. Melt a little battel in a stewpan, and brown the steak in it on both sidef, shaking it now and then that it doea not bum; then add DOUESTIC mOKEttT. VI ft'Iittle flour, and when it ifl coloured, cover the meat gradually with cold water. When it boils add a teaspoon- fnl of salt, take off the scum as it rises, put in a few sliced on ons, carrots nd turnips ; and a bunch of savoury herbs ; simmer the whole gently for about three hours. If liked thick which is best stir into the gravy ten minutes before serving a tablespoonful ofricc-flourorarrowroot, flavoured with a dust of cayenne and a little catsup. GihdotU of Rabbits. Mince half a pound of streaked bacon into joints And fry; put it into your stewpan with two young rabbits, well washed and cut iuto joints, add a little flour; cover with cold water, salt and pepper to taste ; let it slowly come to the boil, when add a couple of dozen of button onions, and a few button mushrooms ; simmer gently until the pieces of rabbit are quite tender, when take them out. Let the sauce boil, keep- ing it stirred, till the onions are very tender, add a little browning, pour over the rabbits which have been kept hot in the oven or before the firer-aud serve. Bi(f Oliver. -lyct your steaks be about six inches lon^, four or five broad, and not loss than half an inch thick ; beat with a rolling pin, and rub tbem over with yolk of egg ; trew bread crumbs, chopped lemon- peel, minced parsley, chopped suet or marrow, grated nutmeg, and pepper and salt over them. KoU them up tightly, and skewer ; fry lightly, or brown them in a Dutch oven ; then tew until quite tender in some good stock (which see) ; thicken with flour, and add a little mushroom catsup, and lemon juice. If wanted richer, serve with pickled mushrooms, yolks of egcs (hard boiled), and fried force- meat balls Stewed Chop* or Cutlet-. Place six mutton chops or cutlets into a pan with a pint of cold water, and a little sugar and salt ; simmer very gently from an hour and a half to two hours, skim, put in a handful of pearl barley, sliced celery, leak, and turnip ; and serve the chops is the brotii, nn- trained. Broiled Fowl. Truss a fowl as for boiling, remove the back-bone, and press quite flat, season well with pepper, salt, and, if liked, with eschalots, put iffttryour frying-pan; fry upon both sides, take out, egg over, dip into bread crumbs, place on a gridiron, and broil a very light brown colour. Serve with plain gravy and mushroom sauce. Oyster Sausages. Pound to a paste in a mortar removing all skin, strips, &c. half a pound of lean neik f mutton, and half a pound of goo4 suet, season with pepper and fait, chop two dozen large oysters ver^ iins^ moi'iten the paste with a gill of cream, and add the chopped oysters; form into fancy rolls and fry to a light brown. Fried Pat'.iea.Take half a pound of cold veal, and one pound of ham (or any less quantity in these propor- tions), and mince nne ; add an egg, boiled bard and chopped, and a sea- soning of pounded mace, salt, pepper, and lemon-peel ; moisten with a bttle gravy and cream. Make a good puff- paste [nee receipt) ; roll rather thin, and cut it into round or square pieces ; put the mince between two of them, pinch the edges to keep in the gravy, and fry to a light brown. Fry th patties about fifteen minutes. Patties, made as above, may also bo baked in patty-pans, in which case brush over with white of egg. Oyster* may take the place of the ham, as above, and ehicien by itself makes ex- cellent patties. Fricassee of Chicien or fbwl. Carro the bird into eight pieces, i.e. the two legs, the two wings, and the remainder cut into four wash, pot into a stew- pan and cover with water, season with salt, pepper, a bunch of parsley, four cloves, and a blade of mace, let simmer for twenty minutes, pass the stock through a tieve, take oat the pieces of fowl, trim, then in another stewpan put two ounces of butter, a spoonful of flour, just moisten with the stock, put in the pieces of fowl ; stir occa- sionally, until boiling, skim, add twenty button onions, let simmer until onions are tender, when add a gill of oream, mixed with the yolka of TAKE M7 ADVICE. two eggi, stir in qoickly over the fire, Lot do not let Doil, take out the pieces, and serve with the sauce and onions over them. II imp-Steak Pie. Take two and a half pounds of good rump-steak, and beat it well with a rolling-pin ; cut it into thin slices, and lay it in a dish bordered with paste. Season with alt and pepper, and cover the meat with water. Lay on the cover (made M per receipt, see " Paste"), join to the paste round^he rim, trim off close, make a hole in the top ; bake in a well-heated oven for nearly an hour and a half. You may season with minced onion or eschalot. Another Way. Stew or broil the teak partially before putting it into the pie, and then the meat need not be out thin. A sheep's kidney or two, or a dozen oysters (bearded) im- prove this dish. Beef CoUops. Cut into piece* two or three inches long, two pounds of any part of beef that is tender ; beat flat with a rolling-pin, and dredge well with flour ; fry in butter to a light brown ; lay them in a stewpan, and cover with brown gravy (see receipt) ; put in half an eschalot, minced, a lump of butter rolled in floor, pepper and salt ; simmer gently till tender ; sen e with pickles, or queeze in half a lemon, according to taste ; serve in a tureen, very hot. Minced CoUops. Mince four pounds of fresh round of beef very fine, and add to it four large onions, chopped nail ; pepper and salt. Put into a tewpan with a little water ; dredge in euough Hour to just cover the meat ; then take a collop mincer (which is a Sieoe of wood about twelve inches eep, and foar across, with the end sharpened), and beatforafeiv minutes ; than cover and slowly itew for half an hour. Toast some bread, out in diamonds ; put the collops on a large dish, and oress with the toast. A few poached eggs should be laid on top ; mushroom catsup may be added. Pea* and Butter. Put a quart of Voung green peas into a stewpan with kalf a pound of fresh butter ; add the kaart of a large lettuce, a bunch of I parsley, a few small onions, and salt | : stew together slowly till done ; thicken I before serving with a little butter and flour, and the yolks of two eggs ; add a little white sugar in powder, and serve. Anchovy Toast. Wash, bone, and' skin six or eight anchovies and pound them in a mortar with an ounce of fresh butter, and a few grains of cayenne and nutmeg ; when this is an even smooth paste, rub it through a very fine hair sieve, and spread on toasted bread or rusks. If preferred, the bread may be fried in butter in- stead of toasted. The above " anchovy paste," or "anchovy butter," may be made in a quantity, and kept good for a long time, by putting it in little pots, and, when cold, covering with a piece of tissue paper, and pouring over it a little clarified butter. Tie over with a bladder or oiled paper, to make it air-tight. Poached Eggs and Baton. The bacon should be streaked, well- trimmed, without rind, and thin ; lay the slices in your pan, put it on the fire, turn the bacon pretty frequently, and when done, put on a dish before the fire. Poach the eggs, and serve on the bacon without breaking the yolks. Fried Eggs and Bacon. Proceed with the bacon as above ; fry each egg separately in a Uttle bacon fat ; the eggs should be broken in a cnp, and the yolks preserved whole, turn them carefully into the pan and they will soon cook ; the yolks must not harden. As each egg is done, lay it on the bacon in front of the fire. Serve very hot. Broiled Beef Bones. Procnre some sweet rib or sirloin bones with a Uttle meat all over them ; season well with salt, cayenne and black pepper ; broil I to a good brown, and serve on a nap- I kin, very hot. Bullock's Kidney. Cut the kidney I into thin slices, and lay them in cold j water for an hour or two, changing I the water twice. Dry, sprinkle witn : minced parsley and savoury herbs, and fry to a nice brown ; when done, sprinkle in a little flour, and add a gill of sherry and the same quantity of DOMESTJC COOKERT. ^ofl brown gravy (ate receipt) ; let it just simmer for a minute (not boU) ; erve very hot, garnished with sliced lemou. A-la-modf Bfef. TaVe six pounds of the thick flank of beef, and beat it well ; lard it with bacon (tee Laniing), and put into a steM'pan with some rind of bacon (well soaked), two onions, two carrots, some savoury herbs, four cloves, pepper and salt; add a glass of water, and let it stew over a very slow ^re, closely coveied, for live to eight hours, (shaking it from time to time to prevent burning), or until quite tender. A glass of French white wine and nail quantit}' of brown gravy may be Ided to the liquor it was stewed in, which, befo eserving, must bestrained. Vinegar (a teacupful), allspice (a dozen berries), parsley, celery, and a few carrots and turnips may be added where liked. This should, where possible, be cooked over a liot-plate, and not on an open fire, as it is essen- tial that the stewing is very slow. StewedOx Palates. Let four partes remain in a basin with warm water for balf an hour ; then wash them ; sim- mer in a at^wpan with water, until they can be easily skinned. Then take them out, skim them, and cut into square pieces ; put them into a tewpan, with one pint of brown gravy (ate receipt), a spoonful of white wine as much catsup and browning, n onion stuck with cloves, and a slice of lemon. Stew for half an bonr, (or until tender), take out the onion and lemon, thicken the sauce, (as j>reviously directed), serve with forcemeat balls, and garnish with sliced lemon. There are many ways of serving ox-palates, but thia is the best and simplest. Broikd Rump-Steak. Sump-steaks should be cut from a rump that has bung some days, and be about three- quarters of an inch thick ; if at all fresh, beat them with a rolling pin. The fire must be clear, (sprinkle a little salt on it just before yon are Koiug to cook), and the gridiron clean, not, and placed in a slanting position, to prevent the fat from making a smoke. Season the steaks with pep- per and salt ; .and when brown on ens side, turn them. When half done, take up, and lay them in a hot dish before the fire, with a slice of butter, and a little pepper and salt, between every two steaks. While they are in this state, shred a shallot very fine, and put to it some good gravy, with a little catsup. Having drained the steaks of the gravy, replace them on the griiliron, and keep turning till done. Put them on a dish, with the gravy and shallot ; garnish with horse- radish, and serve very hot. The shallot and catsup may be omitted if not liked. In turning steaks, you should use a pair of tongs, and not a fork. Fried Rump-Steah. Fry th em brown in fresh butter, amd serve very hot with walnut catsup. Oyster, mush- room, tomato, or onion sauce (sea Sauces) usually accompany nuup- steaks. Rump Steak and Fi-ied Potafoe*. Have rather thin steaks say half aa inch broil them well, turning them frequently, and serve with sliced po- tatoes round the dish fried brown and crisp in boiling butter. Sometimes the butter the potatoes were fried in, flavoured with a pinch of powdered herbs, is poured undei- the steak. Rump Steak and Kidney Puddivg. Cut two pounds of tender rump sieak into pieces abont an inchortwo square, add two or three sheep's kidneys, sliced; line your pudding basin with a good thick suet crust (see receipt), leaving it lapping a little over th edge of the hasin; then put in the steak and kidney in layers a couple - of dozen oysters, blanched and bearded ; makes an excellent addition : season each layer with salt and black pepper. When full put in half a pint of water, and cover the top with more crusty moisten the edges and join the two crusts fnsn'y, then turn up the crust which was lapping, and join firmly. Dip your pudding cloth in hot water, wring it out, flour it well, and tie up f)udding, basin and all ; put it into a arge saucepan or copper of boiling water adding hot water from time to time so that the pudding is alwa^ 60 TAKE MY ADVICE. covered ; let it boil continually for at least fonr hours. It must not ttop boiling/or a minute. When done take of the cloth, cut a little hole in the top of the pudding, and serve in the bagin, ou a di^h, very hot. Bullock's kiiiney will do if slieep's cannot be procured. A few mushj-ooms add to tL* flavour. Kidney /"uddinj/.^Slice the kidneys th'n, and proceed as directed for rump steuk pudding. A few mush rooms or oysters greatly enrich this dish. If eal kidneys re used a few slices of bam must be aiided. Mutton, Lamb, Veal and Pork Pud- dings are made on the same principle : For mutton use loin chops ; for lanib, the uccL ; veal, the leg (the veal is better if fred a little first with a few slices of bacon and then put in the pudding with the bacon and butter it was fried in) ; pork, the leg (season hi.trlily with pepper, salt, and dried sa^e, and add a little purk sausage meat). These puddings ^vill take from on '. and a half to two and a half hours boiliiiy continually. Serve in the basin. baJed Tongue. Soak in cold water for three hours, if just out of the pickle ; but, if dried, soak for ten or twelve hours. Put in a stewpan of co'd water, with a faggot of savoury herbs ; when it bniU up, skim, and simmer gently until quite tender ; peel and serve very hot, garnished with parsley. This is a proper accompani- ment to poultry. Toad-in-the-Hole. Make a batter of four eggs, about one to one and a quarter pints of good milk, and four heaped tablespoonfuls of tlour ; salt to taste the flour should be first mixed smooth with a little of the milk and then the beaten eggs and the other things put to it ; stir well. Out into about six pieces each, two sheep's kidneys, and put them in a pie-dish with two pounds of rather nt rump steak, cut into twelve or fourteen pieces. Pour the batter over, and bake for nearly two hours in a hot oven. BoUed Calfs Feet. Tike two white oalfs feet, a.id soak them in w.arm Vatar for an hour and a half ; bone to the first joint, and stew in enough water to cover it for about three hours, with a little fat bacon sliced, a bunch of savoury herbs, a sliced onion, two or three cloves, a blade of mace, whol^ pepper, a wine-glassful of lemon juice and salt to taste. Serve smothered in parsley and butter {see receipt). The liquor, strained, may be mixed witli some veal gravy and served in a tureen. Calf's Liver and Bacon. Cut the liver into slices about a quarter of an inch in thickness ; take an many slices of bacon as there are of liver, fry the bacon, and put it in a dish before the fire ; then fry the liver in the bacon fat, to a good brown ; when done, take them out and put into the pan some chopped parsley, chibols, and shallots, and fry brown ; add a little flour, and a gill of French white wine, with a dash of vinegar ; let all these boil together for a minute or two ; poor over the liver and serve. Curried Chicken. Cut up into jointa and take off the skin, roll each piece in flour, mixed with a tablespoonf ul o*. curry powder. Slice two or thi-ee onions, and fir them in butter of a light brown. Then add the meat, snd fry all together, till it begins to brown, put the whole into a stewpan, and just cover with boiling water. Sim- mer gently two or three hours, and serve with boiled rice. Rabbits, Young Turkeys, and Veal may be curried in similar style. Cod- Fish Pie. Put two or three good slices of cod into salt and cold water, and let it remain for three or four hours. Put the fish into a pie- dish, season with nutmeg, mace, pepper, and salt; add a bit of butter and half a pint, or a little more of good stock ; cover with a good crust, and bake in 4>risk oven for about one and a quarter to one and a half hours. When done put in a sauce (make a little hole in the top and pour in through a funnel) mjide thus : - Mix together a gill of cream, a gill of stock, a lump of butter rolled in flour, a bit of lemon peel minced, and a dozen oystei-s ; put this in a stewpan, let it just boil ap, and add to Uie pie. ..fS. . o-;.fe . BoMssrio cookeht. Veal CcHlopi. Take conple of poondii of venl, and cut it into thin pieces about three inchea long ; dredge them with Hour ; fry in butter for a few minutes. Put them into your tewpau in a pint of good gravy (tee receipt), with a bit of butter rolled in flour, a pickled walnut, a few capers, salt and pepper ; simmer the whole for about ten minutes, and serve. Pork Cutlets. Bone and trim half a dozen lean pork chops, and broil them for about hfteen or twenty minutes, until well done, over a brisk clear tire. Serve with tomato sauce, or pickled gherkins. Veal CtUtett. Cut into good thick entlets - say nearly an luch two or three pounds of loin, neck, or leg of veal. Roll them in bread cmmbs, mixed with a few powdered savoury herbs, pepper and salt ; and fry them in butter, to a light brown ; when throughly done, put them in a dish in front of the fire, and make the follow- ing sauce : Put into the pan a little flour and butter, add a teacupful of boiling water, salt, pepper, and a squeeze of lemon ; boil up^ pour over, nd serve. Mutton Cut'fts. Cut from the neck, loin, or leg, about half a dozen good alices ; broil them till nicely bruwn, and serve with ma<>hed potatos in the Mune dish, or with sauce piquante. Hagout of Duck. Prepaie a duck as for roasting ; roast until w ell browned. Mcinwhile, put into a steM'pan two or three large onions (sliced and fried), few leaves of sage and lemon-thyme, pepper and salt. I'ut in the duck ; cover the whole with tood gravy (ee receipt), and simmer till the duck is quite tender (say t enty to tweuty- hve minutes) ; skim and strain the gravy, add a little thickening of butter and flour, let it boil up, pour it over the duck, and serve. Ureen peas, boiled plsin, and put into the gravy, after straining, and allowed to just boil up, may be served with this. Veal aiid Hum t'ie. Cut up into thin slices a neck of veal, and take away the bones ; cut into small pieces few slices of c<'ked ham ; put it in | fi* diah, is uternat: labors, aud ' season highly. Add a little water, cover witlb a good paste crust, baka well in a sharp oven, aud when dona pour in a little good veal gravy, high'y seasoned. Sliced sweetbreads, beariled oysters, forcemeat balls, a sliced veal kidney, sliced eggs, hard-boiled, or little lean pork cut into squares- may be added with great advantMe. kabbit Pie. Cut a young rabbit into moderate sized joints, remove tha f>rincipal bones, and split the head ; ay all in warm water for about thir^ minutes ; then dry them, season with white pepper, salt, pounded mace and nutmeg to taste (parsley and bay leaves may be added when liked) ; put in the joints of rabbit with a I'ttla nam or fat bacon, cut into squares, few forcemeat balls, and a conple of hard-boiled eggs, sliced lengthways Add about a ^unibler of cold water : line the dish, and cover with a good crust ; bake in a hot oven for auont an hour and a quarter to an hour and a half; wlien cut add very hot a little richly-seasoned gravy, which can be made by stewing the bones of the rabbit in stock, with an onion, a bunch of savoury herbs, and a little allspice ; strain before putting it in. llie liver can either be mixed in the forcemeat or cut up and pnt in tha pie. Oiblet Pir. Scald and clean two sets of goope or duck giblets, cut into pieces, and ash them ; put them into your stewpan with two or tlirea small onions, a bunch of savoury herbs, salt and whole pepper ; simmer gently in a little water for an hoar ; then pnt them into a pie dish with seasoning, and the liquor in which they have been stewed (strained) ; when cold, line the edges of the disb, and cover it with puff paste ; befora serving, open the cir^t, and pour in A little rich white gravy, mixed with A glass of French n nite wine, seasonad, and made quite hot : it will requir- an hour to an hour and a half to baka. A good rump-steak cut in three or four pieces, and put in the bottom of the piedirh is an impro\ement. atfvced Oib'rl*.zatMi, and parboil them i take ulf the outar skin of th* n TAKE MY ADVICW. teat ; ent them up in imall pieces and tew gently till quite tender, in good tock (tee receipt), with Bome sweet herbs, an onion, cloves, whole pepper, and a little catenp ; when done, strain the sauce, and thicken it with a little flour and butter ; then pour it hot over the giblets. Just before serving dd a squeeze of lemon. Juijged Hart. Clean and cut up our hare ihto small joints ; put them IB lukewarm water and a little vinegar, and let tliem remain for half an hour. Dry and dredge the pieces with flour ; fry in boiling butter. Then put into a large earthenware jar or jug about pint of good beef gravy (gee receipt), a large onion or two (stuck with a few ulovea), a sliced lemon (pee'eJ), a high seasoning of cayenne, salt and whole pepper, and the pieces of fried hare. Cover the jar closely, and set it in a saucepan of boiling water up to the neck. Let it boil continuously until the hare is quite tender (say three and a half to four hours). W hen nearly done, put in three or four glasses of port wine, and a few force- meat balls (ee receipt), which have been previously fried. Arrange the pieces on your dish, and strain gravy through a cloth pi-evlously wrung out in cold water ( this removes the grease) ; give it another boil up, pour over the hare, and aeive wiLii red arrant jelly. Jugged Hare {another Way). Soak and cut up the hare as before ; then drain and put into a stewpan with a pint and a half of good stock (ee receipt), pepper, salt, two or thi'ee cloves, a shallot, and two or three green onions shred fine, a bunch of avoury herbs, and two or three bay leaves ; stew for about an hour on a low fire ; then put it into a deep dish that will stand heat ; strain the liquor from the stewpan on it, adding a httle more stock, cayenne, a squeeze of lemon, and a pint of port wine. Let* it bake in a slow oven until tender ay two hours covering the dish with ft coarse paste of flour and water ; when done, remove the paste, put into a hot dish, strain the gravy as Wfura, thicken it a little with butter and flour, giro it one boil ; pour it over the pieces of hare, and serve very hot, with red currant jelly. Hare Pie.* Soak, wash and cut up the hare as for jugging ; season highly with a few cloves pounded, and some whole black and cayenne pepper ; then lay the pieces in a pie dieh, with a few small slices of ham, about a pint of good brown stock (ee receipt), and a tumblerful of port wine ; co\ or / the dish with puff paste. If to be eaten hot, a suet crust is very good ; but if to be eaten cold, rai^e the crust while hot and fill up the dish with rich, highly seasoned beef gravy, which when cold will become a firm jelly. Partridge Pie. Take about half a pound of veal cutlets and put in bottom of your pie dish ; on the veal lay a large thin slice of fat ham. Split a brace of partridges in halves (after being plucked, drawn and cleaned, and the legs cut oil at the first joint) ; season with whole pepper, salt, and a little chopped parsley ; add a few mushrooms, and put a bit of butter in each half bird. Put the partridges on to the ham and cover with half to three quarters of a pint of good stock ; put a border of paste round the dish ; cover with puff paste, brush over with yolk of egg, and bake in a brisk oven for nearly an hour. If to ba eaten cold, lift the crust while hot, and fill up the pie with good, highly* seasoned beef gravy. Pigeon Comi.otc. Truss as for boiU ing six pigeons ; grate the crumb of a stale penny loaf ; scrape a pound of fat bacon ; chop some thyme, parsley, and onion, and some lemon-peel fine ; grate nutmeg, and season with pepper and salt. Mix with two eggs. I'ut this forcemeat into the craws of the' pigeons, lard the breasts ; fry brown ; stew in beef stock three quarters of an hour ; thicken with butter and floor, serve with forcemeat balls round the dish, and strain the gravy over. Orome Pie. Pick and clean your grouse, and if large cut them into joints, but if small, put them in whole ; season with cayenne, salt, whoU pepper, and two or thiec DOMBSTW COOKEKT. 68 bmfied cloves ; put a bit of butter into each bird, and lay them closely into pie dish, with a glaas of good beef stock, and another of port wjne ; cover the dish with puff paste, and bake it an hour to an hour and a quarter. If intended to be eaten cold, have ready a little rich gravy, nd pour into the dish while hot. Figeon Pie. Pick and clean acouple of birds, and rub them inside and out %rii\, pepper and salt, and put a bit of butter inside each. Cut about a pound of rump-steak into several pieces and Jay tUem in a pie dish ; put on them the pigeons, a few slices of fat ham, and the yolks of two or three hard-boiled eggs. Three parts till the dish with good stock {see receipt) ; season with pepper and salt; put a border of paste round the edge, and put on your puif-paste crust. Glaze the crust with yolk of egg and bake in a hot oven for about im hour or a little longer. Two of the feet should be cut on and put through the top. Sail Duck. Rub a quarter of a pound of salt well into a duck; turn the duck dailvon a dish for three days. Then wash c^ean, put it into a stew- pan, with a half pint of water to the pound; let it simmer for two hours. Serve with white onion sauce. Swe thread Pie. Cut your sweet- breads into thick slices, and stew for about a quarter of an hour in white stock {see receipt), with a few herbs, chopped shallot, and mushrooms, salt, pepner, and a piece of butter ; then tram the gravy, put into a pie dish with the sweetbreads some ox palates, (previously boiled very tender), or the remains of a roasted fowl, and a little ham, some green peas, or asparagus ^ tops, the yolks of some hard-boiled ggs, and forcemeat balls; over the whole put thin slices of fat bacon. Cover with a puff-paste crust, and bake for r' ;nt an hour and a half to two hours in a moderate oven If when cut it looks dry add a little good eal gravy, hot. Boast Siceetbread*. Scald in milk nd water, and when half done, take out and wipe dry ; rub over with yolk f egg, and roll in fine bread oroinua. Roast to a good brown in a Dutch oven and serve with fried bread crumbs. Stewed Sweetbreads. Stuff with good forcemeat three large sweetbread* (previously soaES? in warm water for an hour), skewer them np ; then pat a few slices of bacon at the bottom of a stewpan, season with pepper, salt, mace, cloves, sweet herbs, and a larga ouiou sliced. Lay upon the^e slice* of veal cut thin, and the sweetbread* over them. Cover all up close for ten minutes ; then pour in a quart of boiling water, and simmer gently two hours. Take out the sweetbreads, strain off the gravy, skim, and boil ill till reduced to half a pint. Return the sweetbreads to the pan, and boil two or three minutes ; dish, wdth the gravy over. Garnish with lemon, and serve very hot. Baked Sweetbreads. Soak them for an hour in warm water ; put into boiling water and simmer for tea minutes ; drain them ; bn\sh over with yolk of egg and roll in fine bread crumbs ; bake for forty minutes in a moderate oven. Serve on toast, witk brown gravy in a tureen. Lamb's Sweetbread* may be dreased in the same way. Haricot Mutton. Cnt a loin of mat- ton into chops ; or, if breast, into square pieces - fry them brown in clarified dripping ; put them into a stewpan with a few onions (sliced and fried in butter), carrots and turnip* cut in thin slices, two or three clove*, pepper, and allspice ; this should h* put to simmer very slowly for about an hour and a half to two hours and a half in a little water; serve with mushroom catsup. A bunch of savoury herbs may be stewed ia this, and taken out before serving. Braisetl Fillet of Afu/ai'aiey ; put in a glass of veal gravy, Btf receipt), cover it with puff-paste, rubbed over with yolk of egg, 0131a- Bient the pie with some of the paste ; bake it about an hour, and when done, pour in a sauce made as follows : The trimmings boiled in half a pint of veal gravy, seasoned with pepper and salt, % tablespoouful of lemon juice, and thickened with flour and bulter ; strain it through a fine sieve, and when boil- ing put into the pie. Doiled Eijgs.Vat them into boiling water, and boil for three minutes if likad lightly boiled ; but usually three and three-quarters to four min- utes, when the white will be well set. If wanted hard say six minutes ; if for salads, ten minutes. Care must be tnken to put the eggs very gently into the water, the best plan being to ptit them in with a spoon, and lay them on the bottom of the saucepan. For new- laid or extra-large eggs, a little longer time is required. Poached Eyijs. Boil swne water in ft stewpan, or deep frying-pan; hreak ach esrg separately into a cup, and when the water boils, take off the pan, nd gently slip the egg into it without breaking the yolk ; let it stay till the white is set, then put it over a moder- ate fire, and as soon as the water boils again, the egg is done (say two and a half to three and a half irinutes). Take it up with a slice, round off the dges of the white, send up the egg on a toast, or on ham or bacon well fried, or slices of broiled beef or mutton. eggs up with a slice, and wnre upon fried or toasted bread, or upon fned ham or bacon. Poached Egg i an d Ham Sauce. The eggs are toUypoached as before directed. Mince fine with a gherkin, an onion, some parsley, pepper, and salt three slices of boiled ham ; sim- mer for aboutiifteen minutes in enough gravy to cover it. When this sauce boils dish the eggs, squeeze over a little lemon juice, and aarve with tha sauce over them. Scotch Eggs. Boil your eggs hard, remove the shells, and cover them thickly with a forcemeat made aa follows : Take some veal or sheep's kidney, with a slice of bam, a cleaned anchovy, a bit of butter, shallot, cayenne, and a green onion, all finely minced together, and mixed to a pro- per consistency with the yolks of egg*. Dredge with flour, and fry the eggs in boiliii c; lar J, or clarified dripping ; aerva up with rich gravy. Currieil Eggs. Mix into a pasta with a little gravy a small tablespoon- ful of curry powder ; then add about a pint or a pint and a half more gravy ; mix it all smooth, and let it simmer slowly for about four houra, when it should be i-educed to about half a pint. Boil half a dozen eggs hard, slice uiem lengthways, put them into the gravy (previously thickened with a little bnt> ter and flour) and when very hot (erva. Eggt are cooked in a variety of other ways stuffed, stewed in gravy, cooked on a hot-plate, and browned with a salamander, boiled hard and served \ Tlie bread should be somewhat larger \ with various vegetables, broken and than the egg, about a quarter of an inch in thickness, and barely toasted of a yellow brown. The best eggs for poaching are such as have been laid two days, for new ones are too milky, and old ones too strong. A poached egg, to look well, should exhibit the yoTk (which must never be hard) through the white. Never poach more than three eggs together ; serve two to each person. Fi-ied Eggi. Cover the bottom of put in front of the fire, in a dish with a little milk, covered with grated cheese, and browned with a saitmaa- der ; beaten up in milk and flour, cooked slowlv and browned, fto. Ao. Plain OmeletU. Break, separately, eight eggs, season with a teaspoonfnl of fine salt, and a dust of pepper, and beat them till exceedingly light, with a little milk or water : the more yoa beat them the lizhter will be the omelette. Melt about a quarter of a the pan with fresh butter, and when | pound of fresh butter in a frying-pan melted break in the eggs as for poach- or omelette-pan. " ing ; when the whites are set, take the Beat the batter for another minute, and then pour into M TAKE MT ADVICS, the pan ; shake for minute or two to prevent sticking, and when the under ide ia of bright golden brown, fold it iu two, 8o as to make it like a half moon ; in a few eeconda the edges will nnite it is then done ; take up with- out breaking, pass a salamander or hot hovel over it, and serve very hot on hot difih. From five to six minutes is the average time for cooking ome- ktles of this size. If the yolks and whites are first well beaten separately, and then mixed and beaten again, the omelette will be lighter. Savoury Ome'etU. Proceed as for tlain omelette, only adding before eating it up a teaspoouful of minced parsley, another of spring onions, hopped very tine, and a few herbs, minced. Minced ham, oysters, &c. Srevionsly cooked - may be added to lie above by mixing them with the ggs or sprinkling them on the oute- loUe just before doubling it over. Veal Kidney Omelette Cut up some oold roast veal kidney into small dice, with a little bit of the fat, make it hot in gravy, with a seasoning of pepper, alt, and parsley. Do not let it boil. Have ready a plain omelette made as before directed, and just before doub- ling it over pat the kidney into the Biadle ; fold over, and serve as before. Chee*e OmeUtle. Mix a little grated Parmesan cheese and a gill of cream with your eggs, and proceed aa for plain omelette. Salmon Omelette .This is the Eng- lish form of the celebrated Omelette an Thon, of Brillat Savarin. Take the 'OfK roes of two carp or mackerel ; eleAnse them in cold water, and then let them lie in boiling water (with a little salt) for five minutes. Then hop up fine together these soft roes, S little piece of freshly boiled salmon. Mid a minced shallot. When these are thoroughly mixed put them into a pan with a little butter ; when the butter itjuat melted take it off the fire and mix well the whole with twelve fresh ^gg previously beaten the yolks with a little salt, and the whites to a froth, and then again beaten tegether ; than cook your omelette as directed for "plain omelette," and serve, very hot, on a hot dish, with a gamishinj; of chopped paridey and green spring onions, flavoured with lemon juice. This is a marvellously delicious and succulent dish. Cold Fish Omr.leUe.'Pnt into a saucepan, with sufficient water to moisten them, any scraps of cold lob- ster, turbot, sole, or any other delicate white fish, and a few drops of some fish sauce; warm them through; have / a good plain ome'.etto ready for tui-a- ing when the fish is nicely warm; put the fish in the middle, and fold over, as before directed. Serve instantly on a hot dish garnished with a few spring onions and parsley minced, with lemon juice in butter. Sweet Omelette. Proceed as for plain omelette, but use cream instead of milk or water, and powdered loaf sugar and grated lemon peel instead of pepper and salt. Serve very hot, dusted with powdered sngar. Instead of lemon you may flavour with noyeau, orange-flower water, to. Fi-uit Preserve Omelette. Proceed aa for aweet omelette, but, before beating up the eggs, add just enough jam or preserve to flavour the batter without weakening ita consistency. A better way is to add the preserve in the pan before folding the ome- lette. Any jam, preserve, marmalade, candied peel, or preserved ginger can be appropriately put into a sweet omelette. On Omeleilet generally. They should be cooked in a small pan, not more than six inchen across. The omelette should be plump, very light and ten- der, and delicately browned. Never turn omelettes in the pan; it rendera them flat and tough, whereas they should be juicy, succulent, and as soft as cream inside. Never be afraid of beating the eggs too much to do ao is practically impossible. Keverserva gravy in the same dish, as it flattena a id soddens what should be balloon- li lge with flour, and put it into a stewpan, with a slice of ham ; add a little stock or water ; season well with pepjter, salt, and cayenne, and let it get thoroughly hot without boiling: when served, it thould be garnished with poached or sliced eggs and fried or toasted sippeta. If mutton is hashed with fine herbs, it is done in the fol- lowing way: Take a piece of butter, add about a tablespoonful of chopped hallota, and put them derate oven. This should be eaten very hot, and, when eat, a cupful of richly seasoned hot gravy should be put in. A sheep's Kidney or two, sliced or cut small, is a great improve- ment. Lamb Pie may be made in the sum manner. Cold Veal Pfe. Take a little of the ye\l and an equal quantity of ham; mince together, and season highly with salt, pepper, spices, and herbs chop- ped, lud a small clove of garlic, or shallot when liked ; pound in a mor- tar, add eggs and an eaual quantity of veal gravy ; cover the oottom of a pan with thin slices of bacon, lay a little of this fo'rcemeat upon it, put some slices of the cold veal over the forcemeat, seasoning them with pepper and min- ced mushrooms ; in this manner fill to the top, covering the whole with forcemeat ; bake for an hour and let it cool ; put into a pie dish, cover with a good paste crust, and bake for aa hour and a Half in a hot oven. When done put in a little good veal gravy or stock, well seasonal. This may M eaten either hot or cold. k TAltXMl ADVIOM. RabhU, F v>l, vr Game can be snb- titated for the veal ; but the veal forcemeat should always be used. Pork Pie. Take the remains of a loin r leg of roast pork, out into tdersbly thick slices without bone, beat it well with a rolling-pin ; season highly with pepper, salt, and, if liked, lage. When the dish is full, add a little veal gravy, aud bake in a mude- nle oven. ' IfevoiuhireSiiuabPie. Line the dish with a thin crust, put in a liayer of lioed apples (peeled and cored), then layer of slices of mutton, seasoned with pepper and salt, another layer ot apples, another of mutton, and on top, a' layer of onions sliced. Add some water or gravy, and bake in a asoderate oven. Remains of poultrv, toast pork, veal, or beef are frequently added to this pie. PotHlo Pie. Take some good pota- toes, peel and slice them thin, and put them in your pie-dish with alternate layers of either beef, mutton, pork or Teal ; season well ; add a little water or vtoek ; put on a good crust, and Mm. a few slices of kidney improve tilia pie. Cwd fWi Pie. Any remains of cold boiled tnrbot, cod, sole, lobster, sal- mon or whiting may be made into a very savoury pie thus : Remove the meat from the bones, without break- ing it too sntall, and season with whole P^per, salt, a clove or two, a little grated nntmeg, and some sweet herbs, ' minced fine. Lay the fish in the Ainh with two or three hard-boiled eggs, eat small, a sliced onion (when liked), and two or three bits of butter; as, glasses, basins, M a dirty saucer or tray is a great irritant, and a soiled sheet or pillow n absolute worry to a sick person. Let every article of food intended for the patient be well and carefully dressed ; and remember that fat is almost always distasteful. Hard-boiled eggs are very difficult of digestion, but the whites should be set, or the tlimy appearance of the egg will oreate nausea. Toast and water should be made ome time before it is wanted, and ftllowed to stand till quite cold. The smaller the quantity, and the greater the variety of the food, the Biora apT>etizing will it appear. Cruels and Pomog^es. For the sick room various slight prepara- tions of oatmeal, flour, ftc, may be Madily prepared. These, when nicely oooked and properly flavonred, are very grateful to the palat* of tho invalid. Water Oruel. Mix two tble-spo fuls of fresh o atye al in a qniu^ of water, and set it on a clear fir*. When jiut ready to boil, take it otf and pour it backward and forward from one basin to another sflversl times. Then set again on the lnr% and let it just come to the boil, whoa it should be turned into a basin and allowed to settle. If thoroughly cooked it will not need to be steamed ; but if any lumps appear in it, steam through a hair sieve. Add a little salt to taste. Another Way.'iiix a little ffaM oatmeal in a small quantity of cold water, then a some, as it satisfies the appotite with- out fatiguing ti.e stomach. In Franco, gruel is made with the watif in which crushed oats have been previously steepe I, the oota being . stirred np from time to tirijEb, to allow the watsv to take ttlkjjw starch. Milk may bo used for maUin^ gruel, instead of water, when a milk diet is neceesitfy. Rice Orutl. Soak two table-spoon- fuls of fine rice in cold water for half an hour. Pour off the water, and to the rice kdd a pint or rather more ol new milk. Simmer gently till tko rioe is tfider, then pulp through sieve and mix with the milk. Heat over the fire, add a little more milk* gradAally, pour off to con], and flavour with salt or sugar ; and, in some ot a m, with sherry or other white wine Bread Pap. i'our scalding wator on white bread, mash, strain, and add new milk, wnoaod with augar. ) TAKH MY ADVW& -'!.- Oatmeal Pap. To two-thirds of water gruel, when cool, add one-third of nnboiled new milk, and warm np, flavoured with salt or sugar. Another Method. Stir into a pint of water three table-spoonfuls of fresh oatueal, let it stand till clear, and pour off. Put a pint of fresh water to the oatmeal, stir well, and leave till next day. Strain the liquor th ovgh a sieve, and set it in a sauce- pan over a clear Kre. Add about half M much milk, gradually, while it is warming, and when it is just ready to boil, take it off, pour it into a basin, and set it by to cool. Add thereto a little salt or sugar. Arro'O-Koot. Pat a foil dessert- spoonful of ^ood arrow-root into a Main, and mix with it as much cold new milk as will form a paste. Pour thereon half a pint of milk scalding hot, and stir it well to keep it smooth. Set it on the fire till it is ready to boil, take it oS, pour it into a basin, And let it cool. Flavour with sugar, nd, for convalescents, add a little win*. It is not tuusj to boil the i'Ow-root at all. Sago. Soak a table-ipoonfnl of ago in cold water for an hour, then pour off the water, and salistitute a pint of fresh ; simmer gently till re- duced to about half the quantity ; then pour it iiitoabasin to cool; flavour with suear, salt, or wine, to tpste. Hiee Mili. After washing tiie rice, Mt it over the tire for half an hour, with a Uttle water. Gradually add ome warm milk, till the whole is of IH'oper consistency. Season with salt or sugar. Ground Riee Milk. Make a large apooufnl of ground rice into a batter with new milk. Set a pint of nen milk oTor the fire, and when it is calding hot, stir in the batter, and keep stirring, one way, till it thickens, hot do not allow it to boil. Cool in' a basin, and flavour with salt or sugar. MUlet Milt. -Wash three table- poonfuls of millet seed in cold water, and put it into a quart of aew milk. Simmer gently till it is moderately thick ; poor it into a basin to oool, Md flavoor with salt or sugar. Ba ley Waf-r. To a handful of barley add three pints of water. Simmer gently till of a proper thick- ness, strain and flavour with salt or sugar. Pearl Barley Water. To an ounce of pearl bailey add half a pint of cold w(< ter, set it on the Are, and when hot pour oil' the water, and add a quart of fresh. Simmer for an hour, strain, season and let it cool. Apple Water. S\ic two or thrM ripe apples, without paring, into a jug, pour on a quart of scalding water, let it stand till cool, and season with sugar. 'J'oagt and Water. Toast a slice of new bread quite brown, but not burntt and then put it in a jug of boiling water. When q\iite cold remove the toast, and it is fit for drinking. Burnt bread ruins toast and water. Sippets. Toast nicely brown some thin slices of white bread, cut into diamonds and pour over them some good hot gravy, without butter. Caudl: Make a smooth gruel of good grits, and when well boiled, strain, stirring occasionally till cold ; add sugar, wine, lemon peel, and nut- meg. A spoonful of brandy may bo added, and also lemon juice. Another Way is, to boil some water, pnt therein grated rice, that has been mixed with cold water, and when properly thickened, add sugar, lemon peel, cinnamon, and a glass of brandy. Soil the whole together. If used cold, boil a quart of water, and after it has stood, add the yolk of an egg, the juice of alemon, six spoonfuls of sweet wine, sugar, and syrup of lemons. For brown candle, make a gruel with six spoonfuls of oatmeal, and strain. Then add a quart of good malt liquor, boil, sweeten, and put in half a pint of white wine, with apices or not, to taste. Jellies. Though there is little real nourishment in jellies, they are very grateful to weak stomachs, and can be eaten whea almost every oth food is rejected. Tapioca Jelly. Wash the tapioca in three or four #aters, then soak it KmL-un in freik for Are hours, and wim* DOMESTIC COOKERY. 79 mer till quite doar. Add lemon juice, wine, and sugar. Isinglass Jelly. Boil one ounce of isinglass, w'th a few corns of pimento and a crust of bread, in a quart of water. Simmer till reduced one half, and strain. It may be flavoured with wine. Oioucester Jelly. Take of rice, sago, Eearl barley, and shavings of harts- om, one ounce each. Simmer in a quart of water till reduced to a pint. Add wine or milk. BuUernUlk. Place milk in a small churn, and when it has stood about ten minutes, berin churning, con- tinning to do so till the Hakes of butter appear, and the discharged milk is thin and blue. Strain through a sieve, and it is fit to drink. Fossets, Wheys, &c. Various preparations of milk, eggs, and wine are useful in the sick-room, but they should only be given to the patient when ordered by the doctor, or under the direction of an experienced nur- e. Wine Posset. To a quart of new milk, add the crumb of a penny loaf, and boil the whole till the bread is soft, then take it off, grate therein half a nutmeg, and some sugar, put it into a basin, with a pint of Lisbon wine, very gradually, or the curd will be hard and tough. Serve with toast. Snck Posset. Beat up twelve eggs, and strain ; then put half a pound of lump sugar into a pint of sherry and mix the same with the egg. Set over a chating dish, and stir till scalding hot. In the mean time, grate some nutmeg in a quart of milk, and heat it ; then pour it over the egg and wine, stirring it all the M'hile. Then take it off, set it before the fire half an hour, and it will be ready. Another metluxl. Take a quart of new milk, four Naples biscuits, crumble them, and when the milk boils, throw them in. Give it another boil, then take it off, grate therein some nutmeg, and sweeten it to taste . add half a pint of berry, stirring it a I the time. Brandy Posi: t. Boil a quart of cream, with a stick of cinnamon in it, over a slow fire, and take it off to cool. Bat up the yolks of six eggs, mix the 4 same with the cream, add some nut> meg and sugar to your taste, set it over a slow fire, and stir it all one way, then it appears Jike a fine custard, pour it into a basin, add a gla.. Remove nearly aU the fat, broil well over, or in iroat of a clear tire, and serve very hot witli- out gravy or sauce ; with pepper and salt by the side of the plate. Lai>U> Chops are not recommended for iuvtr lids. Boiled and Boast Fowl. These in- valids' luxuries will be fonnd under the heads Boanling and Boiling. Tnddingi And FiM. Yorkshire Pudding. Bent up well, and mix gradually with six heaped tablespoonf uls of flour and a teaspoon- ful of salt, six egga ; then pour in by degrees as much milk as will redoM I w TAKE MT ADVTGW. the butter to the consistence of rather thin cream. Beat the batter briskly nd lightly the instant before it is poured into the pan\ watch it care- lally that it may not bnm, and let the edges have an equal share of the fire. When the pudiline is quite firm in very part, and well coloured on the mrfaca, it is done. If put under a roasting joint, it may be made thicker than if simply baked by itself. Pour off the fat before serving. Peate riZ; and West Indian molasses. Dyspepsia is greatly relieved by it. Be careful to obsei've that Indian com in all its pre- Farations requires thorough cooking, f not sufificiently done, it loses its fla- vour and becomes indigestible. Hominy Pudding. This may be either baked or boiled. Mix the ho- miny (Indian com bruised) which has been previously boiled, either in milk or water, with eggx. a little sugar ami nutmeg, a little chopped suet, and with or without currants and raibins, as prererred. Tie up in a basin, and boil two hours, or put into a pie dish, and bake in a moderate oven. Potato Padding. Take two or three pounds of boiled potatoes(coldone4 will do), pound them in a mortar with from half apound to a pound of butter, previ- ously melted for the purpose, the same weight of pounded loaf sugar, a quarter of a pound of blanched sweet almonds bruised, a little grated nutmeg, and half a glass of ratafia, or other liqueur (brandy will do if no liqueur at hand). Boil in a cloth, or a buttered batin, and serve with sweet sauce {see Receipt). Bread Pudding. Take any good pieces of stsle bread, and scald them in boiling milk or water. When cold mash the bread, and having laid in the bottom of a pudding dish some pre- served gooseberries, currants, or other fruit, jam, or marmalade, ajd the bread j then pour over it some good DOMBSTIO OOOKERT. 77 milk, three well beaten eggs, and a little orange-flower water; bake for half an hour. Grate nutmeg over the top when served. Brovm Bread Pudding. A capital pnddine is made of stale brown, or even wnite bread, by cutting it into thin slices, and browning it in a mo- derate oven, then reducing it to a very fine powder, and soaking it in as much gin, rum, or brandy, as it will fairly absorb. Whip up the yolks of a few egg!), and make the whole into a paste. Then whisk the whites of the eggs very stiff, add to them some sliced candied peel citron is best and a little powdered cinnamon. Mix all well up together, put into a buttered dish or mould and bake in a moderate oven for an hour to an hour and a half. Make a sauce of a few blanched nd sliced almonds, currants, or rai- ins, candied peel cut up very small made hot in a little port or Bur- sandy, and pour over the pudding. For economy the sauce may b dis- pensed with. Plum Pudding. There are various excellent receipts for making a Christ- mas pudding, and we have selected a few of the best for this E i- lish dish. Christmas puddings may be made in the autumn, boiled so that another hour's boiling will suffice, taken out of their cloths, and put into a dry place until wanted, then put into (toiling water, boiled fast for one hour, and served. 1. Put into a large basin one pound f fine Malaga raisins (picked and toned), one pound of best currants (well washed in several waters, dried in a coarse cloth, and carefully picked), three-quarters of a pound of powdered loaf or fine brown sugar, one pound of sweet beef suet (chopped moderately fine), half a pound of beef marrow (cut up small) if beef marrow cannot be obtained use another half pound of chopped snet ; eicht ounces of candied peel citron, lemnn, and orange mixed (sliced very thin), two ounces of ground or finely chopped sweet almonds, five ounces of Hour, and five ounces of fine bread crumbs. Add a prated nntmeg, or half a stick of powdered cinnamon, and a teaspoonfol of salt, and mix the whole thoroughly with a little milk, a glass of brandv, and ten or twelve eggs (previously thoroughly beaten np together). It may then be either boiled in a well- floured cloth, or a padding mould, tied up in a cloth. Put into a large saucepan full of boiling water, and let it boil fast for fully six hours if in a mould one hour longer. Tnm out * carefully, cover the top with powdered sugar, decorate with a sprig of holly, and send to table very hot, with a little blazing brandy in the dish. Of course the holly and lighted brandy belong only to Christ- mas. Brandy sauce {tee Receipt) usually accompanies Christmas plain pudding. 2. One pound and a half of finely- chopped beef suet, one pound of grated bread, one pound of well - washed currants, one pound of stoned raisins, one gl8s of brandy, half a nutuies grated, a teaspoonful of salt, eight eggs, leaving out half the whites, a small quantity of loaf sugar (in pow- der), and a few bitter almonds. Boil in a floured cloth for six hours-. Serre as before. 3. Half aponndof potatoea.aqaarter of a pound of carrots, well-boiled and worked through a colander, a table- spoonful of treacle, half a pound of currants, half a pound of raisins, quarter of a pound of moist sugar, quarter of a pound of suet, well chopped, four ounces of candied peel, little grated nutmeg, and salt, naif pound of flour ; mix all together the night before wanted, and boil hard foP four hours. 4. Take one pound of suet, chopped fine, one pound of grated bread, one pound of carrots (boiled and passed through a colander), one nound of raisins, stoned, half a pound of onr- rants, the rind of half a lemon shred as fine as possible, four eggs, a glass of brandy, a little grated nutmeg and salt, and as much milk as will make it a proper consistence ; boil it nine hours, and serve as before. 5. Take half a pound of srated bread or flour, half a pound of sne^ IB TAKie MY ADVlCa. three onncei of brown sugar, half pound ^ onrrants, half a pound of nisina, wineglass of brandy, the yolks of five eggs and whites of two, cne nutmeg, grated ; a little salt ; OMi'lied peel to taste. Mix well *ud boil four noars. 6. Take half a pound of raet, ohopped fine, half pound of grated bread, half a pound of raisins, stoned ; half a pound of currants, the yolks of three eggs, and the whites of tvt%, a little nutmeg, two spoonfuls of sugnr, nd a salt-spoonful of salt. Boil six hours ; serve as before. 7. Take one pound of fre^h beef met, finely minced, add a pound of nisiiu (stoned and chopped), the same veight of currants (well washed, dried nd picked), half a pound of flour, half a pound of grated bread, the peel { lemon grated, half a nutmeg, grated, eight eggs well beaten, six ounces of candied citron, lemon, and range peel, half a pound of brown angar, a tea-spoonful of salt, a glass of brandy, and a tea-cupful of cream or milk ; mix all these ingredients well together, put them into a floured cloth. Mid boil for about seven hours, taking eare that it does not stop boiling dur- ing that time, and keeping the vessel Veil filled np with boiling water as it wastes ; before serving, strew pow- dered loaf sugar over it. Serve with brandy sauce (see Receipt). Bated Plum Pvddiny. Scald a French roll in boiling milk, when the bread has become well soaked, drain oflf what milk remuns, and, with a silver poon, beat the bread to a pap, to which add a quarter of a pound of well cleaned currants, a quarter of a ponnd ol melted butter, a little lemon peel and nutmeg, grated, a few Dianched sweet almonds (chopped 6ne), and the yolks of four eggs well beaten, and sweeten to palate ; mix all well together, pour into a buttered me dish, and bake for half an hoar. Tia pudding is better eaten cold. Family Plum Pudding. Take a pound of flour, half a pound of beef aet| minced fine, half pound of well washed currants, the rind of half a lemoo grated, a few bitter almonds. grated, a little nutmeg, a pinch of salt, and an ounce of brown sugar ; mix all these ingredients well together with four eggs, well beaten, and a little milk ; pour into a buttered pie dish or tin, and bake in a moilerata oven for an hour. When done, turn it out, and strew it over with pow- dered lump sugar. ^ Mince- Mf.at Purfrfmjr. Slice np - / stale Savoy cake, and fill np a pudcung mould with it and mince-raeat made thus : Mince separately, very finely, two pounds of kidney beef suet, a quarter of a pound of mixed camlied peel, half a pound of cooked beef very lean and two pounds of apples. Put all these things into a pan with two pounds of fine currants (washed, dried, and picked), a pound of rainins (stoned and chopped hne), a pound of moist sugar, and an ounce of mixed spice. Mix well together, and then add a gill of lemon juice, and about half a bottle of brandy. Mix these thoroughly until the whole is wet, but firm; then put into jars, and cover over with bladders to keep them air- tight ; a little cinnamon, or ginger, or a few cloves may be added at will, and the quantity of citron peel in- creased. In a week this is ready for use. When the mould is full pour in some custard ; bake for about half an hour. Roly Poly Pudding. Roll out somo pudding crust (tee Paste), and cover one side with any jam, marmalade or mincemeat. Roll up till it is the same shape as a large sausage, and tie it up rather loose in a floured cloth, oare- fnlly securing the ends. Put on in boihng water, and boil for about two hours, or longer if the pudding is very large, and serve either whole or in slices, with sweet sauce (see Receipt). A variation of this pudding is to sub- stitute raisins and sugar for the jam or marmalade. Lemon Dumplingt.Chop fine fonr ounces of suet, and mix with eight ounces of bread-crumbs, four ounces of brown sugar, and the grated or finely-minced rind of a lemon. Mix thoroughly, add the juice ot the lemon, strained through mnalin ; i l>01tE8TI0 OOOKSRT. 7 dd two beaten egg8, stir outil the wbole ia amalsamated, then put into mall buttered tins or cups, tie over, nd boil fast for nearly an hour. Eei've with powdered sugar and wine auce (*te lUceipt). Apple Dumplings. Peel and core balf a dozen large apples, sugar to taste eover each of them with crust, tie in floured cloths, and boil forabout three- quarters of an hour. Take off the cloths and serve hut These may be baked, by putting them into a baking- dish or tin, without cloths, and baking in a moderately hot oven for thirty to forty minutes, or even longer if the Apples be large. VurratU Dumplingt. Take six or even ouSces of finely-chopped suet, nd mix it with pound ^ of flour ; clo'^n three-quarters of a pound of currants, and add to the near and net, then make the whole into a soft dough with milk (water will io, but milk is far better); divide this quan- tity into about eight dumplings, drop them into a saucepan of boiling water, and boil hard for about forty minutes ; hake the saucepan now and then to prevent them sticking. They may Iso be tied up in cloths, and will then require more than an hour's boiling. S!gg Pudding. Mix together tho- rou\;hly the yolks of eight, and the Whites of three eggs, well beaten, half pint of rich cream, half a pound of good brown sugar, a little flour, little grated nutmeg, and a glass of brandy ; melt half a pound of iiutter, add the above to it when nearly cold, nd pat the whole into a dish lined with puff paste ; bake in a slow oven for twenty minute*. Plain Custard. This Tery agrM- ble accompaniment to fruit tarts is made thus : Boil in a quart of milk, bit of cinnamon, lemon peel, and grated nutmeg ; when this is nearly cold, strain, and mix witli it a table- poonfttl of flour, the yolks of eight, nd the whites of four .eggs, well beaten ; boil in a buttered basin for half an hoar. A better way is to add few ounces of sngar to the mixture, ivd bake in a vary slow ovaa for half an hour. Yon may flavour with bitter almonds instead of lemon, and by nsine part cream, and increasing the number of eggs, enrich the custard. Another and~tfimpler Mode is to mix a qtiart of new milk with e;ght eggs well beaten, strain through hair sieve, and sweeten to taste ; add quarter of a ealtspoonfal of salt, and pour the custard into deep dish, with or without lining oc rim of paste ; grate cinnamon or nutmeg and lemon-peel over the top ; and bake in a very slow oven thirly minutes, or even longer, shonld it r stomach-ache will be pre- vented, and su^ saved ; because, when the acid i* neutralized by th* aoda, it will not require ao mn^ (ogv oven ; add milk to it at inter vals, in small quantities, until the grain is swollen to its full size, and is tender, but very dry ; then mix with it two dessei't-spoonfuls of powderad sugar, and five tablespoonfuls of rich cream. Fill a tart-dish almost to the brim with fruit properly sugared, heap the rice equally over it, leaving it rough, and bake it in a moderate oven for half an hour. If the fruit be of a kind to re- quire a longer time it must be half tewed with the sugar put into the dish. Fresh Fruit Puddinijii. Use good crust, about half an inch thick, and well sweeten the fruit. Stone fruits, nch as greengages, plums, damsons, peaches, nectarines, apricots, and even cherries, are improved by cutting in halves, taking the stones, and adding the kernels to the pudding. In any case, carefully wipe off the bloom, stalks, ftc, and reject all the un- sound fruit. Currzuits, raspberries, blackberries, gooseberries, &c., must be carefully picked, so that no stalks, mould, Ac, go into the pudding. Sugar must be added to these pies ac- cording to taste, and the nature of the fruit. A little whipped cream, just flavoured with cinnamon, or vanilla, is an excellent addition. They must always be boiled in a baain tied in a floured cloth and put into boiling water. The time of boiling dependa ntirely upon the size of the pudding and the kmd of fruit used. Bo'ded Apple Pudding. Line a but- tered basin with a good crust, slice up sufficient apples (peeled and cored), to fill it, adding from time to -time, sugar, an occasional clove and a shred of lemon peel. When fnll add nearly n wine-glassful of lemon juice (strained), and cover over with the cmst ; join up well that no water gets in, and tie np tight in a floured cloth previously wrung out of boiling water. Put on in a targe pan of boiling water, and boil fast and con- tinuously for fully two hours. You may boil in a cloth without the basin, bnt it is not so good. Another Mode is, to chop a pound Ol apple* (peeled and cored), very 84 TAKK MT ADVrCE. to render the sour sweet. Some of the most favourite pies are red currant ad raspberry, gooseberry and rhu- iMtfb, apple and rhubarb, currant and oherry, pi am, greancage, and damson. Bhubarb Pie. Take some fine rhu- barb, strip off the skins, and cut the ticks into inch pieces ; fill a large diah with them, cover with sugar, and flavour with lemon-juice and peel, cinnamon or vanilla. Put this in the oven, and when considerably shrunk, pnt into a smaller dish, add more (ng:ir and flavouring, if required, cover with a good crust and bake for bout half an hour. Apple Tart. Take two dozen Une pples, peel, core, and slice them ; pnt the slices into a dish with strips of lemon-peel, a few cloves, and a bttle grated nntmeg or oinnamon ; build the apples up in a dome to the centre of your dish, and cover over witli fully half a poimd of powdered agar, make a band of paste half an inch in thickness, lay it round the rim of the dish ; roll out the cover (pnff-paste) to the thickness of a quarter of an inch, cover over, egg the top over, and place in a moderate oven to bake, which will take about B hour ; just before taking from the oven, sift a little white sugar over. PHmpk'm Pie. Out into small thin dices, and fill a pie-dish with, a ripe pumpkin (previously skinned, halved, and the seeds and fluffy part re- toved) ; add a salt- spoonful of ground pimento, and a table-spoonful of sugar with small quantity of water. Cover with paste, and bake in the or- dinary way. It is much enriched when eaten by adding clotted cream nd sugar. An equal quantity of pples with the pumpkin improves it. Cmat for Fnddings ud Pies. Puff- Paste. There are various re- ceipts for puff-paste, but Soyer's is th best. " Put one pound of flour upon your pastry slab, make a hole in the centre, in which pnt the yolk of one egg and the juice of a lemon, with pinch of salt, mix it with cold water (iced in summer, if convenient) into uftiRb flexible paste i with the right hfvpd dry it off with a little tlour until you have cleared the paste from the slab, but do not work it more than you can possibly help, let remain two minutes upon the slab ; then have pound of fresh butter from which yon have squeezed all the buttermilk in a cloth, Dringing it to the same con- sistency as the paste, upon which place it ; press it out with the hand, then fold the paste in three so as to hide the butter, and roll it with the rolling-pin to the thickness of aquarter of an inch, thus making it about two feet in leiigth ; fold over one third, over which again pass the rolling-pin ; then fold over the other third, thus forming a square, place it with the ends top and bottom before yon, shaking a little flour both under and over, and repeat the rolls and turns twice again as before ; flour a baking sheet, upon which lay it, upon ice or in some cool place (but in summer it would be almost impossible to make this paste well without ice) for half an hour, then roll twice more, turning it as before, place again upon the ice a quarter of an hour, give it two more rolls, making seven in all, and it is ready for use when required, rolling it to whatever thickness, according to what you intend making." Half Puf-Pante. Thin is excellent for all fruit tarts. Eight or ten ounces of butter must be allowed to every pound of flour ; egg and lemon- juice as above. Three or four times roiling will suflice. It must stand in a cool place for twenty minutes before using. Suet Pttf-Paiite is made exactly with butter, preparing the suet thus : For every pound of flour take a pound of kidney beef suet ; chop it very fine, and remove all skin, &c. Pound in mortar just moisten with butter or oil from time to time until the whole sticks together, and is qnita smooth and of the consistency of butter. Short Paste. Bub into a pound of flour, eight ounces of butter, and about couple of ounces of finely-sifted sugar ; take the yolks of two good lar^re eggs and beat in about a gill of milk ; mix these witb the flur aad DOMWTIO COOKBRT. 86 bntter into very smooth paate ; roll this out two or three times, put in eool place for little while, aiid^it is ready for use. Common Patte. Rub eight ounces of fresh butter well into twenty ounces of flour ; make this into a smooth paste with water say one third to half a pint roll out twice or thrioe and use. y adding to the flour two or three ounces of iinely-powdered sugar (be- fore the water, but after the butter), this paste is made very suitable for fruit tarts, &o. Pudding Oiust. Chop cet-y flne, six ounces of beef suet, and rub well into one pound of flour ; add gradually sufficient water say half a pint to make this into a smooth paste, roll out twice, and use. Eiebt or even ten ounces of suet may be used for richer crusts. _ Dripping Crvxt. C!>-ify your drip- ping (beef is best) by boiling it over .slow fire for a few minutes, and skimming carefully ; then take it np, let it cool a little, and then pass through muslin, and put away in jars in a cool place for use. Make into a onooth past'C one pound of flour and half a pint of water ; break six ounces of this clarified dripping into small pieces, and roll out the paste a few times, adding the dripping, by putting it on the crust, by degrees. The addition of two or thvee ounces of sugar makes this into a fairly good fruit-pie crust. Dripping from roast beef and mutton may be used for orilinary crusts without clarifying. Keep each sort of dripping in a separ- ate jar. Marmalade pots do very well for this purpose ; and wheu the drip- ping is quite cold and set, they may be covered over with paper till needed for us*. Pastry, Jellies, Creams, Jke. Koi-ou- Kent. This is, well done, the triumph of the pastry-cook's art. It must, however, be baked in a very hot oven, or it will not be strong enough to stand upright. The best plan, therefore, is to obtain the stand- ing puff-crust hot from your pastry- eook. Anything mftjr b pt into a vol-au-vent meat, poultry, game, fish, fruit, or preserve. With your paste -erust ready baked, you can fill it with whatever you please. Cover over, and serve either cold or hot ; if the latter put the whole into a gentle oven and warm up. Open Fruit Tarts. Line the ins{<^e of a shallow tart-dish with pntf-paste {see Receipt), ornament the edges, fill the middle with any kind of fresh or preserved fruit, jam, marmalade, or 8tewd fruits, or roll out very thin little of the paste, and ornament the fruit with paste leaves, piping, ftc. Slrav:hei-ry Tartlet'. Take a pint of fine fresh strawberries, remove the stalks, and pass them through a coarse sieve ; add a quarter of a pound of powdered and xifted loaf sugar ; whisk thoroughly eight fresh eggs, and mix with the sugar and fruit. Then line some patty-pans with fine puflf-vaste, and put in the centre of each a little of the fmit, leaving space all round for tite paste to rise. Bake in a brisk oven for about ten minutes. Basp- berries, blackberries, or red-ripe goose- berries may be treated in the samtf way. Sausage RoJU. Take delicate young pork in the proportion of two-thirds lean to one- third fat ; chop verv fine, and well season with pepper, salt, and spices, add a small quantity of sage, or basil, use water in chopping the meat, or a little soaked bread. Roll out pufT-paste into square piecee (fonr or five inches), lay a roll of meat in the centre, lengthways ; fold them in two ; join the edges ; and wash with eg?. Bake in a brisk oven. Sausage roils may also be made in the same manner, with ordinary Epping sau- sages not beef, which ere insipid when thus served. Cheese-Cakes. What ere called " Norfolk " cheese-cakes are made thus : Past through a fine sieve twelve ounces of cheese curd, and mix into a perfectly smooth paste with six ounces of fresh butter ; add two ounces of aluionds (a few bitter ones), four ounces of sifted sugar, four eggs (we1l-beaten), leaving out two^of the whites, three table-spoonf ale of enaiB, 89 TAKM MY AuftS^a. two of bnindy, a little mace or nut- meg, Mitl if candied peel and currants ftre liked, two ounces of tha former and three of the latter. Bake in patty-pans, lined with puff-paste, for twenty minutes. Be careful to leave margin of paste all round the mix- ture. Chut-Cak<- (another way). Take poand and a half of powdered loaf n(^ ; add'the yolks of nine, and the wmtes of six, eggs, well beaten, the juice of four lemons, the rind of two grated, and half a pound of fresh butter ; put all these ingredients into a saucepan, stirring gently over a slow fire, until of the consistence of honey ; poor it into small jars, and when cold It is fit for nse. A little sliced citron peel is an improvement. Line your patty-pans with puff- paste, put a little of this mixture in the middle of each, ad bake in a hot oven. Lemo C7i-Caie.^-Pound in a mortar eight ounces of sweet almonds previously blanched ; add to them the grated rind of two lemons, half a pound of broken lump sugar, the same .weight of melted butter when nearly oold, and the yolks of eight and the white* of four eggs well beaten ; mix U the ingredients well together, and pot into patty-pans lined with puff- pMt*. Bake ia moderately hot wren. Orange Cheese- Cake. Substitute r*nge-p'eel for lemon peel ; proceed M for lemon cheese-cakes. Almond CKeese-Gake*. Blanch and pound in a mortar a pound and a half of sweet and twenty bitter almonds, dd the yolks of twelve and the whites of six eggs, well beaten, a pound and a quarter of loaf sugar, in powder, a pound and a half of melted butter nearly cold, a nutmeg, grated, and the peel of two lemous, grated, two wine-glassfuls of orange- flower water, and a little brandy. Of course less may be made, preserving the proper- tiona. Mix well together and bake as before. P\^fs. Boll out rather thin some fine puff-paste (e Receipt), and cut it into round pieces ; put in the MOtN ol Moh aom* laspberry, atraw- berry, gooseberry, apricot, greengagty plum, damson, or any other jam, orange or lemon marmalade, or fresh fruit prepared as for tartlets (which me), fold np the sides so aa to form a three-cornered puff; turn it over, notch the edges with a knife, and ice them by first washing over with the white of an egg that has been whisked to a froth ; then dust well with finely- powdered loaf sugar, and with a brush just sprinkle with clean water, to moisten the sugar. Bake in a brisk oven for twelve or fifteen minutes. Mince- Pies. line your patty-pans with puff-paste (e Receipt), put a little mince meat (tee Receipt), into the centre of each, cover with paste and bake in a very hot oven for a few minutes. A little more brandy or sherry should be added when the pies are made. Apple Fritters Cut the apple* (peeled) into rather thick slices, breadthwise, and cut out the cor ; put the slices into a batter made of the whites of two eggs, well whisked, six ounces of flour, a bit of butter, and sufficient milk to make it rather thin ; when this is quite smooth, add a small pinch of salt. Fry in boiling dripping or lard ; as they are done drain uiem in front of the fire on blotting paper, or a sieve ; serve yerj hot, with powdered loaf sugar. If the sliced apples are soaked for some hours in a Uttle sherry, sugar, and lemon juice the taste and aroma are greatly enhanced. Pine-Apple Fritters ar* made is precisely the same way. Currant Fritters. Take a tumbler of new milk, make a smooth batter with two table-spoonfuls of flour ; put to the batter four eggs, well beaten three heaped table-spoonfuls of boiU^, rice, sugar and nutmeg to taste, and about two or three table-spoonfuls of fine grocers' currants, well washed, dried, and picked ; mix well together, and this should be a firm, smooth batter. Divide this quantity into about eight or ten fritters ; fry for about ten minutes, or lees, in boiling lard or dripping ; drain and serve ar for appl* mttofs. Acrawroot^ t*yi> JMMXaflO OOOKMRT. n oeft, or aago may be used in place of the rice for variety. Apricot Fritters. It is better that the fruit should not be too ripe. Cut in two as many apricots as yon may require, and having taken out the stones, let them soak for an hour in sherryorbraudy.withalittle sugar and the juice of a lemon ; drain them, dip them in. batter, as for apple fritters (which see), and fry to a good colour. Before serving, powder them well with white sugar. All stone frwt frittersjirt made by this receipt. Oream Flitters. Tako a handful of flour, the yolks of eight, and the whites of three eggs, well beaten, four macaroons, bruised, a little candied lemon or citron peel, cut very fine, half a pint of good cream, the same quantity of milk, and a large lump of sugar ; let the whole boil over a slow fire for a quarter of an hour, until the cream has become of the consistence of thick paste ; cool it on a floured dish, dredg- ing flour over; when the paste is quite cool, cut it into small pieoae, roll them in your hands to a round form, and fry of a good colour ; when served, powder with fine sugar. Almond Fritters. Take a pound of sweet almonds, blanch them ; pour over them four table - spoonfuls of orange-flower water, and in a short time after a pint and a half of cream ; let them stand for two hours and a half, and then pound them to a paste ; add the yolks of nine eggs, well beaten, a few Naples biscuits, pounded sugar, to taste, and mix well together ; fry in butter to a good colour ; serve With powdered sugar over the top. Caff's Foot /e%. Take a calf's foot, cut it up small, and put in a tewpan with three pints of cold water ; directly it boils up, move to the side of the fire ; simmer these gently for fully five hours, keeping It well skimmed ; pass this through a fine hair sieve, put in a cold place, and when quite firm, carefully take off anything there may be on the urface. Have ready a delicately elean stewpan. put in it two table- spoonfuls of cold water, the same quantity of pale sherry, the peel of a lemon, cut very thin, the juice of two lemons, the whites and broken shells of two large or three small esgs, and eight ounces of pSWdered loaf sugar ; beat these well together until tho sugar is quite dissolved, when add tha ielly ; wnisk this over the fire until it boils, then pass it twice or thrico through a jelly bag, and put aside for use. Isinglass Jelly.' Put aqnart of cold water into a pan, add an ounco and a half of either isinglass or gelatine, and boil until reduced to one pint ; pass through a bag as above, sweeten, flavour, and colour according to taste. Many Jellies are made from one or other of these stocks. JB'or liqueur or punch jelly a wine-glass to uie pint will be found* flavour enough. Any kind of fruit jelly may be made by pouring a little jelly into a mould and letting it set, then putting layer of strawberries, slices of peach, nectarine, '&c., then more jelly, alloir that to set, then moif fruit, and so on till the mould is full. A mere flavour- ing such as lemon, vanilla, oran^o- flower water, &c., is sufficient to muc* either of these plain jellies very tasty and pretty. A few drops of prepared liquid cochineal ia nearly all that is required for colouring. (For other jellies see " Sick Room Cookery.") Apple Jelly. This jelly is oeanti- fully clear, firm, and delicious. Use ripe and juicy apples cut into quarterly put in a preserving-pan and cover with water, let them simmer till they be- come a pulp, strain -through a thick flannel bag all night, for each pint of juice add one pound of loaf sugar with essence of lemon to flavour ; boil for twenty minutes, put into pots and cover down tightly. Should the jelly not be firm when cold, reboiL Tapioca Jtl y. Wash well four table-spoonfuls of tapioca, put it in sufficient cold water to cover it, and let it soak for (our or five hours. Set a pint of co!d water Ai the fire when it boils, mash and stir up the tapioca that is in water, and mix it with tho boiling water I^et the whole simmer gently, witk a stick of TAKE MT ADVICE. nMce. When thick and clear, mix a couple of table-spoonfuls of white ugar, with half a table-spoonful of lemon-juice, and half a glass of pale herry, stir it into the jelly; if not aweet enoush, add more sugar, and turn the jelly into your mould ; put aside to set ; serve with a border of marmalade or jam. Urnnge Jelly. Take dozen fine oranges, and two or three lemons ; peel eight oranges very finely, put the rinds into a basin, clarify a pound of loaf sugar, pass through a napkin into the basin (over the rind) while hot, wad cover closely ; cut the oranges and lemons in halves, squeeze out all the juice through a hair sieve into another basin, and proceed to clarify it as follows : wash well two sheets of white blotting-paper in a basin of water, let well drain upon a sieve, braise them in a mortar until forming quite a puree, take from the mortar Mid put into the basin with the juice, which mix well with it ; let it remain quarter of an hour to settle, then pour it into your jelly-bag, pouring what runs through back again into the bag until it becomes as clear as pring water, strain the syrup again tnrough a napkin, add the clarified juice, two ounces of dissolved iain- slass, and a few drops of prepared fiqnid cochineal, to give an orange tint ; mix all well together, and pour into a mould ; when set and ready to erre, tnm out by just dipping the mould in warm water ; wiping quickly with a cloth, shaking the mould oentl^, turning .over on a dish, and drawing the mould off quite straight. Lemon Jelly. Proceed precisely as directed for the orange jelly, nsing all lemon juice instead of orange, rather more syrup, and omitting the cochi- neal. A glass of very pale sherry or hock improves this jelly. Bed or Black Currant Jelly. Select fine ripe f -nit and take away the stalks, Ac. Put them in an earthen- ware jar, which put in a pan . f boil- ing water, and in about forty or fifty minntes the juice will have been ex- tracted, then strain them through a jUy-bi^ i wImb cold add a pouwl < powdered loaf sugar to every pint 01 juice, mix well ; then boil for about thirty minutes, skimming cai-pfully. Put into pots for use. covering down quite air-tight. The fruit, if boiled a / little more, with some sugar, makes a tolerable jam. Blancmange. Take half an ounce of good isinglass and dissolve in a pint of new milk ; strain through mus- lin; put it again on the tire, with the rind of half a lemon, pared very thin, and two ounces of loaf sugar, broken small ; let it simmer gently until well- flavoured, then take out the lemon peel, and stir the milk to the beaten yolks of three fresh eggs; pour the mixture back into the pan, and hold it over the fire, keeping it stirred un- til it begins to thicken ; put it into a deep basin, and keep it moved with a spoon, until nearly cold; then pour it into the mould, which ahould have been laid in water. Tapioca Blancmange. Soak for about an hour in a pint of milk, eight ounces of tapioca ; then boil until very tender, sweeten to taste with powdered loaf sugar, and pour into a mould. This looks best if served with a little jam, or preserve, topped with whip- ped cream round it, and eaten with it; if flavoured with vanilla, noyeau, lemon, &c. , garnishing is unnecessary. Other Blancmanges only differ m flavour and sweetness, the regular pro- portion being half an ounce of isinglass and two ounces of powdered loaf sugar to every pint of milk. Proceed as for s. lemon blancmange, adding any flavour- v ing preferred Calf g foot jelly blanc- mange is made in the proportion of six yolks to a pint of jelly. Beat the yolka well and add them to the jelly while warm : put the -mixture on the fire, and beat well tiU on the point of boil- ing, then let it cool gradually, stirring all the time; when nearly cold fill the mould. Flavour to taste. The various corn-flours make tolerable blanc- manges. Damson Chtem. Take fine ripe fruit, and boil it in water, enough t cover it; strain through a very coarse sieve; and to each pound of pulp add ft quarter of a pound (or mor^ 'Mcord- M ;.j DOMMTIC COOKERY. . ing io taste) of powdered loaf lugar; boil uatil it bsgins to candy at the tides, when pour it into your moulds. Many'gorts of fruit especially plums,- greeugages, peaches, nectarines, and cherries may be treated in the same manner. Apples require to be flavoured with lemon juice, and a little noyeau. Alirumd liocher. This delightful sweetmeat is made thus : Blanch and dry seven ounces of sweet and one oimce of bitter almonds ; chop them very fine, with four ounces of candied lemon and orange peel, and three of citron; then add two ounces of flour, three quarters of a pound of sugar, a small teaspoonful of mace and cinna- mon mixed, and the whites of three large eggs, well beaten; mix well; roll into balls of the size of large marbles and bake on wafer-paper twenty mi- nutes in a moderate oven; they should be quite crisp, but not too deeply coloured. Black-pap Applet Peel, divide and core several large apples, cover with powdered loaf sugar, and bake. Mix a wineglass full of sherry, the same of water, one clove, a little grated lemon peel, and sugar to taste. Boil gently, and strain over the apples when in the dish. Black the tops of each with a salamander or a hot shovel. Cup Custards. Putinto a delicately clean saucepan a quart of new milk, with a small stick of cinnamon, the rind of a lemon, cut very thin, a few bitter almonds, or laurel leaves, and sugar to taste, of course these fla- vourings are only matters of taste; beat the yolks of eight eggs with the whites of four, add a little milk, and strain. When the quart of milk boils, take it off the fire, and strain it ; then stir the beaten eggs into it. Return the whole to the saucepan, and set on the fire again, stirring constantly. Let it just come to the boiling point; then take off the fire, pour into a large jug and continue stirring till nearly cold. It should now be quite smooth and have the consistency of thick cream, and is ready for being poured into cnstard glasses. When the glasses are filled, (frate a little nutmeg over them. Another Mttlioaf s'lgar (confectioner's icing sugar is the best) ; mix well together. Mean- while whisk the whites to a solid froth, add this to the yolks and sugar, and when these are all well blended stir in about eicht ounces of sifted flour. Mix well, amd flavour with the finely - grated rind of a lemon. I This cake baked in one mould will ' take an hour in a moderate oven* DOMESTIC C00KEB7. W B|irinkle currants or sliced candied peel on the bottom of the mould. If Daked in small tins put in a quick oven, and bake to a light colour. Wine Cakes. Beat a pound of butter to a cream, and mix it with a pound of well dried flour, and a pound of powdered loaf sugar ; to these add half a pound of well cleaned currants, and a glass of liqueur or brandy; roll out the paste to the thickns^s of ha'f an inch, cut into fancy shapes, and bake upon a floured tin. Macaroons. Pound or chop very finely six ounces of blanched almonds, and mix them with half a gill of water, and the whisked whites of three eggs. Add six onnces of sugar, and having made the whole into a paste, drop the cakes with a spoon on wafer paper laid on a tin, and a little sugar on them. The^ should b baked in a brisk oven, till well brown, when done, the wafer paper at the bottoms must be left on. For Ratafias atld two ounces of hiiter almonds; make them smaMer, and remove the wafer-paper. Oingerbread. t&ix three pounds of floor with half a pound of butter, four onnces of brown sugar, aii'l half an ounce of pounded ginger. Make these into a paste, with one pound and a quarter of warm treacle. Spice Qimjerbread. Take three pounds of flour, one pound of butter, one pound of moist sugar, four ounces of candied orange or lemon peel, cut mall, one ounce of powdered ginger, two ounces of powdered allspice, half an ounce of powdered cinnamon, a handful of caraway seeds, and three pounds of treacle ; rub the butter with your hand into the flour, then add the other ingredients, and mix it in the dough with the treacle; make into cakes or nuts, and bake it in a moder- ate oven. The top should be brushed over with white of egg. Shortbread. 'ResX half a ponnd of butter to a cream, and add to it by degi-ees one pound of flour ; then mix with two ounces of powdered loaf ngar, a few chopped sweet almonds, an'1, if liked, a few caraway seeds. When this is qnite smooth halve it, and roll ont each cake to about two thirds of an inch thick; pinch np or in some other way ornament the edges; prick with a fork in several places, and decorate th*-top with candied peel in slices, caraway comfits, or piping of icing. Bake upon paper, in a hotoven for about twenty to twenty* livo minutes. Scotch Currant Bun. Ingredients : one quartern of rolled dongh, three and a half pounds of raisins, half a pound of candied orange peel, one pound of butter, two pounds of currants, half a pound of almonds, one ounce and a half of ground ginger, one ounce of allspice, a few caraway seeds. Stone raisins, blanch the almonds and cut in halves, clean the currants, cnt oranse peel into small piece.^, mix spices and fruit well together. Knead one ponnd of butter into the dough, halve it and place one half in a basin, add the fruit gradn> ally to it, until thoroughly mixed mix a little flour with the other half of the dough, roll this ont on a baking board, large enough to form the crust for the entire cake, top, sides, and bottom ; butter the tin, and put cake in, prick top with fork, and oake tot four or five hours. ^ A Plain Cheap Cake. One qnartaim ^ of rolled dough, half a pound of butter, three quarters of a pound of sugar, one pound of currants, small teaspoonfnl mixed spice ; mix well together, butter the tin, and bake for two hours. Plain Buns. Take four pounds of flour, and mix with one pound of sifted moist sugar; make a hole in the middle, and stir in gradually half a pint d yeast, a pint of warm milk, witn flonr to make it as thick as cream ; cover it, and let it stand two hours ; then melt to an oil, but not hot, one ponnd of butter, stir this to the other ingre- dients, with warm milk enough to make a soft but dry dough, throw over it a little flour, and let the whole stand in a warm place until it rises verjr li^ht. Take a baking dish rubbed over with butter, mould the dough into buns, each about the sice of an egjr, lay them in rows three or four inchei apart, set them in a warm place to prove till they have swollen to donbV their size, bake tnem in ahotoe-< TAKE MT ADVTCB. and brush them over with milk. Ca- raway seeds, currants, raisins, oi finely chopped candied peel, may be added t will. Bath Bunt. Take of flour two pounds; ale yeast, one pint; sherry, one glass; add little orange-tlower water, three beaten eg^s, a little nut- meg, and salt, whatever currants, pinma, chopped almonds, caraway Msds, or chopped candied-peel, you wish; and made the whole into a dry dough, with warm cream or milk. Let this stand before the fire for some time until it has risen well; then knead in a pound of fresh butter; mould the doagn into buns, and set - them to prove as before directed; sprinkle a few comiits on each, and brush over with beaten white of egg, dust over with powdered loaf sugar, sprinkle with a little water from a brush, and bake in a quick oven on floured paper. Muffin*. Mix together for a quarter of an hour a quartern of flour, a pint Kod a half of warm milk and water, a quarter of a pint of yeast, two ounces of salt, then add a quarter of a peck more flour, make ^ne whole into a dough ; let it rise one hour, roll up, pall into pieces, make them into balls, pat into a warm place, shape them ioto muffins, and bake on tins; turn them when half done, dip them into warm milk, and bake lib a pale brown. Indian Meal Muffins. Take a quart of Indian corn meal, and pour into it by degrees sufiicient boiling water to mak* it into a thick batter; when cooled a little, add a tablespoonf ul of yeast, two eggs well beaten, and a tea- spoonful of salt; set in a warm place to rise for two hours; then butter qnare tin pans, two-thirds fill them, and bake in a quick oven; when done, serve hot or cut into squares; or bake directed above (see Muffins). Orwn'ieta. Mix a quart of new milk to a thin batter with water, flour, a little salt, an egg, and a tablespoonful of Kood yeast, beat well, cover it up, a>a let it stand in a warm place to rise. Clean the muffin plate, while warm over the fire, and rub it with a little butter tied up in a piece of mua- Uiii poor a oupf ol of ttte batter on the plate in a thin ring; as it begins to bake, raise the edge all round with m sharp knife. When one side is done, which it is very speedily, turn and bake the other. Tea Cakes called "Sally Lnnns:" Take one pint of warm milk, or cream, with a teacnpful of yeast, put these into a pan, with flour enough to form a t/ttcib batter; add the yolks of three /, eggs well beaton, two ounces of loaf / sugar dissolved in some warm milk, and a quarter of a pound of butter. When risen (say from thirty to sixty minutes), make the dough into cakes, put them on tins, and bake them in a quick oven. In summer the milk should be lukewarm, in winter warmer. Ruskt. Take seven fine eggs and beat them up, then mix with half a pint of new milk, in which four ounces of butter has been melted. Add a gill of yeast, and three ounces of sugar; put this gradually into flour to make a light batter; let it rise before the fire half an hour; then stiffen with more flour. Knead well, divide it into small loaves or cakes, and flatten them. These, baked well and eaten hot with buttor, are cipital te^-cakes ; but to form rusks, allow them togetcold, slice them, and put into the oven to crisp. There are many other varieties of . cakes, but the above receipts will be found sufficient for family require- ments. When a particularly rich or highly ornamented cake, with almond and sugar icings, sngar pipings and flowers, the best and cheapest way ia to go to a good pastrycook, tell him exactly what you want, and leave tha rest to him. Biscuits. Plain biscuits are very wholesome food, and enjoyable atalmost any time. Now that so many very excellent - machine-made biscuits are sold cheaply in tins, or by the pound, it is not necessary to giva more than a few good receipts. SeorBigcuits will be found very use- ful to all travellers. Take five pounds of wheaten-fiour, with the bran in it, half a pound of yeast, and just enough ^ tepid water to make it into a very stiff dongli : (Am wmut bt knieaUd/or a OOWmrW COOKBRT. bmg linte, vith great force; then shaped into V>iscilite, pricVed with a fork, and baked in slow oven for about two houra; then set to dry in a warm place. Captain'* Biscuits are made in the ame way, but with _/f?i wheaten flour, KaAAbeniethj/ Biscuits aa Captains with the addition of caraway seedB and sngar. aivtet Biseuitg. Make into a stiff paste with two eggs, not beaten, and tepid water, a pound of flour, half a pound of butter, and half a pound of pounded loaf sugar. Roll out the paste, and to form the biscuits, make into round balls, flatten them a little ; prick with a fork ; bake on tins. A few floiaway seeds, may be added. Savoy Biscuits. Take twelve eggs, their weight in powdered sugar, and half their weight of fine flour ; beat up the yolks with the sngar, adding a little grated lemon peel and orange- flower water; whip the whites separ- ately into m BtiiT froth, mix with the other ; then stir in the flour, and beat the whole well together; butter a mould, and put in your mixture ; bake IB moderately warm oven. Ssncea and Stuffings, The Ute of Saucs has become more general of late, and several forms of these condiments are popular. Taken iu moderation, they may be considered healthy, but used in excess they are decidedly injurious. The base of all tiie meat sauces is the Indian pickle diutney, toy, garlic, rugar,^ pepper, ami catsup, in various proportions. The Worcester and Harvey's sauces, have o much in common that a description of the latter will be sufficient. Harvey't Sauce. The following are the ingredient* for a gailon ; though of course less may be made : Five pints of best pickling vinegar ; quar- ter of a pound of good pickled cucum- ber, cut small ; quarter of a pound of white mustard seed, bruised ; quarter of an ounce of fresh celery -seed, bruised ; and one onnce of garlic, peeled, and cut smalL Boil until reduced to four pints, in a stone jar. In another jar put four pints of water, one ounce f hrniaed ginger; quarter of an ounce of bruised mac; quarter of an ounce of cayenne popper; one pint of IndiA chutney or soy; boil slowly in a ston jar, till reduced to four pints; then mix the contents oTThe two jars to gether, stirring well; boil them to- gether for half an hour, then let th mixture stand till cold. Take the peel of three lemons, cut into strips, dry in an oven till quite browu and dry. Add hot to the cold mixture. Cover close; let it stand ten daya, and straia for use. SaiKe Bohert, Slice four or At* onions, and browu them in a stewpsn, with three ounces of butter, and dessertspoonful of flour. When of a deep yellow, pour to them half a pint of beef or of veal gravy, and let them simmer for flftcen minutes; skim, add a seasoning of salt and pepper, and, at the moment of serving, mix in a dessertspoonful of made mustard. Mango Chutney. Th following r- ceipt is given by a native of India. To twenty ounces of moist sugar, in syrup^ add twelve ounces of salt, four ouncea of garlic, four ounces of onions, out ounce of powdered ginger, four onncaa of dried chillies, twelve ounces of mua- tard seoil, sixteen oimces of stoned raisins, three pints of white wine vin- egar, and thirty uuripe sour applea ])eeled, cored, and sliced small. PllMM the whole into a large pan, and stir till mixed. Boil gently, allow to get cold, and bottle for use. Another Way. Ingredients : siz pounds of apples or rhubarb, threa ounces of garlic, half a pound of brown sugar, three ounces of ground ginger, three quarter* of a pound of raisin*, three quarter* of a pound of salt, ona ounce cayenne pepper, two pint* of vinegar. .Apples must be stewed to a pulp, pick and beat le liy flouring the butter and ad(^ ing milk, keeping tL* whol* stinad. TAKE MT ADVICE. one way, in a pipkin over a clear fire til' -''N)!!*. Proportions : Ateaspoon- fnl of flour to two ounces of butter, a half pint of milk and a pinch of salt. Melted butter may also be made with water instead of milk. Add the roes or milts of mackerel, and finely chop- ped parsley, and a spoonful of soy, and yon have M nary stuffing for goose or roast pork. Chop onions very fine, with hau the quantity of green sage leave;, put into a stewpan with a little water, simmer gently for ten minutes, then add pepper and salt, with about twice the quantity of line bread crumbs ; mix the whole, and pour thereto a quarter of a pint of broth, gravy, or melted butter ; stir well together gently, and simmer. The liver of the goose added to the stuffing is a great improvement. Slvjjmg for Turkeys, FowU, 4te., m* Roasting. Tegetables. Potnfot. Perhaps the best method of cooking potatos is to boil them with their skins on. Take a dozen or more equal-sized potatos, wash and sci-nb them until the skins are perfectly clean ; put them in a saucepan that they will half fill, just cover them with cold water, put in a good hand- ful of salt, and let them come to the boil, then draw the saucepan on one side, and rimmer gently ontil they are on feeling with a fork tender ; which will be, for medium-sized pota- tos, about twenty to twenty -five minutes after the water boils up; larger potatos will take thirty to forty minutes. When tender pour off the water, and let them stand with the lid off, by the side of the fire for live minutes to dry ; then peel and serve very hot. Young new potatos should have their skins rubbed off with a coarse cloth, put into boiling water, and boiled until tender say fifteen to twenty -five minutes, according to size ponr off the water and let them stand, with the lid raised but not removed, antil quite dry ; serve very hot, with a piece of butter in the dish. When the skins of the young potstos will not rub off, boil tuem with the skins on, as directed above, 'ilie best way to ttcam potatos is to peel them, throw them into salt and water, and when all are peeled, put them is a TAKE M7 ADVICB. i!* steuner over m sancepan of boiling water, and let the water boil fast until the potatos are quite tender which will be in half an hour, more or less according to size. To mash pota- tos, boil them in their skins as directed above, and when quite dry peel and mash them with a fork until they are smooth and free from lumps, then put them into another saucepan with a little butter, milk and salt, stir this mixture over the fire until very hot, dish lightly, and do not smooth tbe top, but you may brown with a salamander. Be careful of three things in the dressing of mashed potatoes:!, that they are allowed to quite dry before peeling ; 2, that they are beaten to a perfectly smooth paste ; and 3, that when served they are light, floury, and not sticky. About the proper proportion of batter and milk is two ounces of the former and a gill of the latter, to every two pound dish of potatos. To fry potatos, wash and peel them, and cut them into rather thin slices, breadthways, or but into thick slices and then into ribbons, and fry to a good colour in boihng lard or drip- Sing ; when crisp - say five minutes ram them on a cloth or blotting- gaper before the fire, and serve very ot with a little salt. Cold potatos may be fried in this way. To bake potatos, wash well, and put them, with their jackets on, into a moderate oven, until they are tender to the fork ; serve in their skins. The best way to eat these is to rub them out with a napkin. To bake potatos under meat, peel them and sprinkle with salt. Potato Rissoles are made by boiling and mashing, as directed above, nuxing with salt, pepper, a little minced parsley aud onion (when liked), rolUng into small balls, cover- ing with egc and bread-crumbe, and frying in boding lard or dripping for about eight or ten minutes. Drain on a cloth and serve very hot. Any kind of cold meat, ham, or tongue, or lean bacon, may be minced very tine and added to the mixture. Cahharjts. Remove the damaged oataide leaves, and out the stalk short. If small summer cabbages make two ; cuts crosswise at the stalk . end ; if larger, halve them, and if very large, cut them in quarters. Wash them in strong salt and water, and let them remain in it for some little time this destroys insects. Then put them _ after draining or shaking the cold water out of them into a large sauce- pan of boi'ing water, with a handful of salt and a teaspoonful of carbonate of soda to every two quarts of water. Boil fast, with the lia of the sauce- pan off, until the stalk is tender. Drain in a colander, and Serve very hot in a dish with a strainer. A large cabbage will take thirty to forty minutes, and a small summer uabba.:{e ten to fifteen. Great care must be exercised that no water is served with any kind of boiled vegetables. Brussels Sprouts and Young Greens are boiled in the same way as cab- bage, in a large pan of boiling water, and boiled /a< till done. Oreen Peas. Choose them young and fresh ; shell them, wash well in cold water, and drain in. a colander. Then put them into a large saucepan (say half a gallon) of boiling water, with a handful of salt, a small lump of sugar (unless the peas are of a sweet kind), and when the peas are old and the water hard half as much carbonate of soda as will be on a six- pence ; let them boil fast, with ths lid of the saucepan off, until quits tender, but not smashed. Drain in a colander, and serve very hot in a hot vegetable dish, with a bit of butter in the middle. Some cooks either boil a few sprigs of fresh mint with ths peas, or garnish with some boiled separately. This is entirely a matter of taste. The various modes of stew- ing Mrith lamb, veal, kc , will be found under the head Stetcinn. French Beans. Prepare by cutting off each end, and the strings which go down each side, then slice up thin and lay them in salt and water for a little while. Put them on in boiling water, with a handful of salt and haU ,a teaspoonful of carbonate of soda to two quarts of water, and keep them boiling fast, with the lid oS, until DOMESTIC COOKERY. >; tender, say ten to twenty minotes , fast boiling iiccording to size. Lirain ftnd servo very hot. When very youpg these beans are not sliced up, but . aimply have each end cut off. Scarlet Beans are cooked in the same ' way 88 French beans. The French cooks, after they are boiled as above, dry the beans in a stewpan over the fire, and when quite hot, add a spoon- fnl of gravy, a little butter, lemon juice, pepper and salt ; shake the whole till the butter is melted, and then serve. Broad ^eaiw. Shell the beans and put them on in plenty of boiling water, with a handful of salt, and boil fast until tender say fifteen to twenty - five minutes, according to size. Drain, and serve with a tureen of parsley and butter. If the beans are very old take off the skins after boiling. Haricot Beans. Pour boiling water over your white haricota, and after- wards remove the skins ; put on to boil, in cold water, enough to cover them, adding hot water as the former evaporates ; when quite tender take out and dry. KoU a bit of butter in flour, put into a stewpan with a few minced onions ; add a little gravy, pepper, and salt. Toss the beans into this ; move them about for five or ten minutes over the fire, and serve in a large tureen. Catil^ioers. Take off the onter leaves, and cut the stalks short ; put into gtrong salt and water for an hour, to draw out the insects. Put them into fast boiling water with a handful of salt ; leave the saucepan uncovered, and boU fast for about fifteen to twenty minutes, skimming the water from time to time ; when tender, strain and serve, with plain melted butter, a little of which may be poured over. Large caulifiowers should b cut in halves, I and very large ones quartered, before oaking in the salt and water, aa this vegetable ia frequently attacked by insect*. BrocoU is dressed the same as osoli- flower. I Spinach. Take a pailful of spinach . aad wash it thoroughly in several , waters, until qnit fre* from grit; then put it into a large saucepan with a tumbler of cold water, and a couple of handfuls of saltppress close together from time to time, and when quite tender say ten or twelve minutes take it out, drain it, and then press all the water out and chop very small ; then put it into a stewpan with pepper, a little lemon- juice, and a p*t of butter, stir over the fire for about five minutes, and serve very hot, with sippets of bread. Poached eggs may be served on spinaM^h. Turnip Tops. Boil aa directed for cabbage. Spanish OnionK. Take six equal- sized Spanish onions, and put on in plenty of boiling water, with the skim on; boil for an hour. Then peel, put into a taking dish with a little butter, and bake for a couple of hours in a moderate oven. Serve with brown gravy, pepper and salt. They majr aUo be stewed in a pint of gravy being first peeled ; simmer very gmtly until tender say two to three honia ; a large piece of butter will do instead of the gravy, but the onions must be moved about now and then, and moat Old)/ just simmer. Carrots, Part^nips, and Turnips are all boiled in the same way. B. Vegetable Afarroie Cut into qnar- te.'s ur Siloes, take out the seeds, put Ob in boUing water with a little salt, nd boil until quite tender. Serve with melted butter. Or you may, fter boiling them in slices, cover with ^ gg and bread crumbs, or dip them imto batter, and frv in boiling lard. ArticioliM. ^Vask in several waters, and boil as directed for cab- bages, which see. Jerusalem Art'chokes. Wash and peel ; put them on in cold water, with a handful of salt, enough to just cover them ; boil gently till quite tender say fifteen to twenty minutes after the water boils up ; serve very hot, with melted butter. Leltuees. To serve plain, wash carefully in salt and water, and then in plain water, pick off the outer leaves, drain in a colander, and out into quarters, lengthwise. (See Salad). Cucumbers. Peel and cut, begin- ning at the thick end, into very thin slices, season with pepper and salt. Dish, and serve with salad oil and vii.j^ar, or vinegar only, over. {Se Salad). Horseradish. Put the root into weak salt and water for an hour ; wash thoroughly, and scrape very thin with a sharp stiff knife. This ia always served with roast beef. A good plan is to keep a little scraped, and kept in glass bottle with vinegar. Sahda. All fish salads are made precisely as directed for lobster salad. The best dressing for salad, accord- ing to the English taste, is the yolk of hard eggs rubbed up with oil, vine- gar, mustard, pepper, and salt ; soma add a little sugar. As few persons agree as to which of these ingredients should predominate, it would be use- less to give instructions for the mix- ing, the best way being to purchase the ready -made salad-dressing of some good pickle-mxker. Watcrcrcsses are, perhaps, the most wholesome vegetable for salads ; and then the lettuce, from its sedative properties. Celery is generally mixed with salad, and where onions are liked, they should always form part of the salad, as they give a warmth which is want- ing in the other vegetables. To those who like the flavour, it is recom- mended to rub the bottom of the salad bowl with a clove of garlic, with0MB8TIO COOKERr. Ml tliem be folly ripe and fresh, slice them in thin rounds, hiy them in a glass dish aiTan^ed neatly ; then ponr over sufficient vinegar to barely cover them, and add a spoonful of salt and a very little pepper ; let the salad stand abont two hours before serving. The above is excellent with either old or hot meat, fish, &c., and is a very wholesome and pleasing dish. ZVoit. In serving a dessert ia summer be careful the fruit is all freshly gathered, and perfectly ripe. A nice selection of fresh fruit, with a little crystallized fruit, a few bon-hoTU and fancy biscuits, preserved ginger, fruit ices, and powdered loaf sugar is a dessert at once tasteful aud com- paratively inexpensive. In winter time apples, oranges, nuts, almonds, raisins, and dried and crystallized fruits must take the place of the fresh. These should be arranged with taste, and the ornamental leaves of various frnits interspersed. Sieved Pears and Ptppint. All kinds of winter pears form a very good dish, simply peeled, cut into slices, and stewed gently with a little sugar, water, cloves, and cinnamon, adding a little lemon juice ; or they may be tewed in French white wine with similar seasoning ; or be baked in an oven in the same way, adding a little port wine to increase the flavour and improve the colour. The addition of a little fresh lemon-peel is an improve- ment. To stew pippins, and other applet, core them, pare thin, and throw into water. For every pound of fruit, rnxke a syrup with half a ' pound of refined sugar and a pint of water. Skim well, and put in the pippins to stew till clear, then grate sontA lemon-peel over them, and serve cold in the syrup. Baked Pears, Apples, Ac. Bake ill a moderate oven with -sugar. [For all other modes of cooking and preserving, or otherwise dressing fruit, see the v.iiious receipts under Pud- dings and Pies, Pastry, Jellies, Sick- room Cookery, 6auce^ Fieaerving, . Goiueotiouei-y, &c.] CnriiLg, FioUiuff, Preaerriaf Curing and Potting are terms applied to the treatment '7nF~ meat, fto., with salt ; Pickling to the preparation of fresh fish, vegetables, Ac, with yins> gar, and Preserving to the modes of treating fruits and vegetables with sugar, fto. A Oood Pickle lot poik hams, tongue, or beef is the following t Put two gallons of water, twoponnda of brown sugar, two pounds of bay- salt, two pounds and a half of common salt, and half a pound of saltpetre, in a deep earthen pan, with a cover to fit close. Before putting in the meat sprinkle it well with coarse sugar, and drain. Pack close; so that the pickl may cover. This pickle is not to b boiled. A small ham may lie fourteen days, a large one three weeks; a tongtta twelve dAys, and beef in propor- tion to its size. They will eat well ont of the pickle without dryins. 'When they are to b dried, let each piece b drained over the pan ; and when they cease to drop, take a clean sponge and dry thoroughly. Six or eight hour* will smoke them; a little saw-dust sad wet straw burnt will do this. If put into a chimney, sew them in coars* cloth, and hang them a week. This pickle, if skimmed before each piok- ling, will last for years. To Cure Pork. Bone, and cat into pieces. Rub with saltpetre, and then with common salt a.id bay-salt, mixed. Put a layer of common salt at th* bottom of tub, cover each pieo* with salt and lay them even one upon ano- ther ; fill the hollow places with salt. As the salt melts on t>e top^ strew on more, lay n coarse cloth over th* vessel, a board over that, and a weight on the board. Cover close, strew on more salt, as may be necessary, and the nork will keep good the year round. To Cure Bacon. Place the meat on t table ; salt, with a little nitre, added, well all over. Some straw is then placed on a floor, a flitch laid thereon, with the rind downwards straw laid above this, then another flitch, and so on ; above the whole is placed a board, and weights above all. In three weeka or ft atouth the meat ia suiHoiwitly MB TAKE M7 ADVICa. Baited and ia hnng np to the kitchen raftert. The Irish practice of burning wood and turf imparts a sweetness to the bacon thus cured. To Cure HatM.Kah the legs of txirk with salt, and leave them for uu-ee days to drain; throw away the brine. For hams of from fifteen to ighteei) pounds weight, mix together two ounces of saltpetre, one pound of coarse sugar, and one pound of salt; rub with this, lay in deep pans with the rind down, and keep for three days well covered ; then pour over a pint and a half of vinegar, turn them in the brine, and baste with it daily for a month; drain well, rub with bran, and lumg for a month high in a chim- ney, or a smoking house, over a wood fire to smoke. To Pot Feoi. Cut a fillet into four pieces; season with pepper, salt and a little mace ; put the veal into a pot with half a pound of batter; tie a paper over it, and bake three hoars. Cut off the outsides ; pound the meat in a mortar with the fat of the gravy, tillof the thickness of paste; then pack close in pots, press down hard, and when cola, pour clarified butter over it. It is fit to eat in a month. Venison, Ham, FowU, Pigeont, Poul- try, iec, may be potted in the same way. Bravm. Having cleansed a large pig's head thoroughly, and rubbed it with salt boil it until the bones can be removed; season with salt and pepper, and, while hot, lay the meat in a mould. Press it down with a board and heavy weight, and let it remain in a cool place for six hours. Then boil for about an hour, covering the mould with the liquor in which the head was first boiled; press again after this boiling. The flavour is improved by adding in layers, when the mould is filled, some salted and boiled tongue in thin slices. The tongue must be peeled. A sucking pig may be collared in the same way. Meat or FUh Prtterved in Sugar. Bub the ^oint or fish (after being opened) with sugar, and leave it for few daya to dry. If intended for long keeping, dry it after this, takii^ care to expose new surfaces to the air frequently, to prevent mouldineaa. Fish preserved in this manner will be fount^ when dressed, superior to that which has been cored by salt or amoke> Fioldiiig. To Pickle Salmon. SjiUt the fiah, after it has been scaled and cleaned, and divide it into convenient pieces. Lay the pieces in a shallow kettle, with as much water as will cover them. To three quarts add one pint of vinegar, two or tbree ounces of salt, twelve bay leaves, six blades of mace, and a quar- ter of an ounce of black pepper. When boiled enough, drain and put it on a clean cloth ; then put more salmon into the kettle, and pour the Uquor upon it, and so on till all is done. After this, if the pickle be not well- flavoared with vinegar and salt, add more, and boil quick for three quarters of an hour. When all ia cold pack the fish in deep pans or tuba, and let there be enough pickle to plentifully cover. Preserve it from the air. To Pickle Mackerel. Clean and di- vide large mackerel; cut each side into three parts; take pepper, nutmegs, mace, cloves, and salt, all finely pow- dered; mix, and having made a little hole in each piece of fish, force the seasoning therein, rub also some on the outside; then fry brown in oil, let them stand till cold, put into a stone jar and cover with vinegar. If to be kept any time, pour oil on top. To Pickle Mush^-oomn. Clean small button mushrooms, and pnt them into cold vinegar, and allow it to come slowly to a boil ; drain and lay them in a cloth till cold, and then put them into fresh vinegar. If very small, they should not be allowed to boU, aa so strong a heat might destroy them. When dried, they may be pat again into the vinegar after it nad been cooled. A little mace will improve the flavour, bat no hot pepper uonld be used. Pickled Caper . Directly they are gathered put the capers into a jar with atrong vinegar and aalt, leaving two DOMSSTW COOKBRT. lot inches of vinegar oyer the capers, then tie the jar down with a skin ; and if the capers are kept in a cool place, and a little fresh strong yinegar added from time to time, they will remain good for four or five years. Pickled Cabbage. Slice into a colan- der, and sprinkle salt over each layer. Drain two days, put into a jar, and cover with boiling vinegar, adding a few slices of red beet-root. If spice be nsed, it should be boiled with the yinegar. Hard whiU cabbage may be intermixed with the other, or cauli- flowers cut into branches. Caulijlowei-s, Brocoli, Beatu, Nastur- tiums, Articliokes, Jiadishes, )tx., may be pickled in the same way. Pickled Walnuts, Take g^reen wal- nuts before the inner shell is formed which may be known by pricking them with a pin ; if it goes through easily, they are young enough to pickle. Prick them in several places, to allow them to imbibe the salt, and keep them in strong brine for a fortnight, making fresh salt and water every three days ; drain and put them in a jar, sprinkle with salt, and pour over Doiling yinegar, some shallots, garlic, or onion may be boiled in the vmegar if the flavour be not disliked. Pkkled Onions. Select youngeqnal- ized onions, peel and steep them in strong salt and water for tour days, chan^iDg the water two or three times ; wipe perfectly dry, and put them into scalding milk ; when the milk becomes cold, drain them, and dry each sepa- rately in a cloth ; put into jars ; pour over as much white wine vinegar, which has been boiled with white pepper, as will cover them ; tie over first with wet bladder, and then with leather, and keep the jars in a dry place for use. A little powdered or crushed ginger may be added. Freserriaff. Bottled Fruit. Burn a match in each bottle, to exhaust the air, then place in the fruit, quite dry and sound; sprinkle powdered sugar between each layer, put in the bung, and tie over ; set the bottles, bung downwards, in ft Urge stewpan of oold water, with hay hud between to prevent breaking. Put on the fire, and when the skins of the fruit are just cracking, take out^ and put away for th-winter. Preseried Hhubarb. Skin rhubarb and cut into two-inch pieces; taken equal weight of sugar ; put sugar in preserving-pan on the fire to clarify, add a little whole ginger with very little water ; put in the rhubarb, allow it to simmer for three hourif, put in jars to cool, then cover up as in Jams. Preserved Damsons. The sugar is to be pounded, and dissolved in the syrup before being set on the fire. Green sweetmeats will spoil if kept long in the first syrup. Fruit should be covered with mutton suet melted, to keep out the external air. Wet sweetmeats must be kept in a dry and cool place, with paper dipped in brandy laid over. Put into a sancepan over the fire, with water to cover uie fruit. When boiled, strain off the li(}nor, and add to every pound of fruit wiped clean, as much refined sugar. Put one- third of the sugar into the liquor, set over the fire, and when it simmers put in the damsons. Boil, then take oS^ and cover close for half an hour. Set on again, and let simmer while over the fire, after being turned. Take ont, put them into a basin, strew all the sugar that remains on them, and poor the hot liquor over. Let stand covered till next day ; boil up once more ; then take out and put into pots. Boil the liquor till it is a jelly, and when oold, pour it over the fruit. All Sorts of Stone Fruit may be pre- served in this way. Candid Citron, Lemon or Orange Peel. Soak the peels in water, which must be frequently changed, tintil the bitterness is extracted ; tlien drain and place them in sjrrup ontil they are soft and transparient ; the strength of the syrup being kept up by boiling it occasionally with fresh sugar. When taken out they should be drained and placed on a sieve to diy. Jams. All sorts of stone fruit, cur- rants, ftc, may be made into jams b^ the potting method : Pick the fruit from the stalks, and to every pound add one pound of lump sugar. Boil the -i. TAKE MT ADVICE. yHitAp half an honr, ikim and itir it all the time ; put it into pots, tightly eovered and fix with string or gum. In atone fruits, crack kernels, and put into the jam when potted. Brown ingar may be used for these jams. Raspberry and Strawberry Jam. Pick the fruit, which must be perfectly fresh, ripe and dry. Strew over it an qnal weight of lump sugar, and half M mnclf of the juice of white (or red) enrrants. Boil the whole over a clear fire for half an hour, skim it well, put it into pots or glasses, and let stand till next day. Cover with white paper dipped in orandy or whisky, then eoTer as above. All jams and jellies kould be covered with white paper dipped in brandy or whisky. ifarmalade. Take Seville oranc;es ad lump sugar, weight for weight, Cut the nnd very thin, and put it in A preserving pan ; cover with cold water, and boil till quite soft ; strain through a sieve, and preserve the water ; cnt the rind into thin chips half an inch long, mix them with the water they were boiled in ; then take the spongy white off the orange very lean and throw it away. Divide the iacide of the orange into quarters, and crape the pulp on the fibry part or fine kin of the orange ; put the latter with the seeds, put the pulp with the chips ; then wash the seeds with a little boil- ing-water through a sieve, which will form a thick jelly, add that to the polp and chips. Put in preserving pan with sugar, boil for halt an hour, ftnd next day cover down a* for jama. Confectionery, to. Cvmvottt Take a pint and a half of cold water and a pound of lamp angar ; boil them for mteen minutes, skimming constantly ; then add, while the syrup is boiling, any kind of fmit, nch as peeled and quartered apples or oranges, whole apricots, peaches, damsons, plums, greengages, i,o. Let the whole simmer very gently until the fruit is quite tender bat not broken, when take it out carefnlly, and arrange ia ornamental glass diah. Then ^Te the syrnp a "karp boil for a few ' minutes, skimming off any sonm thai may rise ; let the syrup cool, poor ovtr the fruit, and when cold, serve, garnished with strips of candied peel, hon-bon, &c. This syrup is intended for imrnediate ute only, and will not keep long. If applea are used, pel, halve, and core them, and give each piece a drop or ao of lemon-juice ; apricots and other stone fruit mav bo halved, the stonea removed, and, if liked, the kernels boiled in the svrup. Oranges must be carefully peeled, the white pithy skin removed with a blunt ' knife so as not to injure the inner skin, and divided in their natural way into, say, four or fire pieces each ; a little of the peel may be cut thin and boiled in the syrup. Compotes should always be senrea in glass dishes. Owing to the ease with which they are prepared, their wholesomenesa ,and tasty appearance, they are permanent favourites in all homes. Canilied Ft-uiU are so difficnlt to pro- pare properly, owine to the great caro and experience needed in boiling the sugar to make a syrup of proper con- sistency, that the best and cheapest plan is to buy what yon require of a good confectioner. A simple and ex> cellent sabstitote ia Iced Fruit. Take any fresh f ruit^ such as strawberries, currants, plums, kc, and remove all stalks and bruised fruits. Then beat up the whites of four eggs and mix with half a pint of water. Dip your fruit in this, drain it, and roll it well in finely powdered sugar ; lay on paper for several hours in a dry place wnen the sugar will havo crystallized over the fruit. Serve at dessert. Butter Scotch. Take a pound of eood brown sugar, and put it into a delicately clean pan, with four ounce* of butter, beatm to a cream. Stir constantly over the fire for about twenty minutes to half an hour (the way to tell when this is done is to dtop a httle on to a dish, and if this, when cool, does not stick to the teeth when bitten it is done) ; just before it is don* put in half an oauco of powdarod D0ME8TT0 COOKERY. MB ginger. Ponr tha mixture into a bat- tered tin or dish, and put into a cool place to set. , Everton Toffen Dissolve in a pan over the fire a pound of powdered loaf sugar in a gill of water ; beat to a cream four ounces of butter, and add it. Then proceed as directed for but- ter-scotch, substituting four or five drops of essence of lemon for the powdered ginger. Confectionery, beyond the few simple receipts here given, cannot be taught in books the simplest, best, and cheapest way is to buy what you want ready made. In speaking of confectionery, it should be remarked that all the va- rious preparations above named come, strictly speaking, under that head ; for the various fruits, flowers, herbs, roots, and juices, which, when boiled with, sugar, were formerly employed in pharmacy as well as for sweetmeats, were called confections, from the Latin word eonjieere, "to make up;" but the term coiifectionery embraces a ery large class indeed of sweet food, many kinds of which should not be attempted in the ordinary cuisine. The thousand-and-one ornamental dishes that adorn the tables of the wealthy should be purchased from the confectioner ; they cannot profitably be made at home. Apart from these, cakes, biscuits, and tarts, &c., the class of sweetmeats called confections may be thus classified: 1. Liquid con- fects, or fruits either whole or in pieces, preserved by being immersed in a fluid transparent syrup ; as the liquid con- fects of apricots, green citrons, and many foreign fruits. 2. Dry confeots are those which, after having been boiled in the syrup, are taken out and put to dry in an oven, as citron, and orange-peel, ko. 3. Marmalades, jams, and pastes, a kind of soft compounds made of the pulp of fruits or other vegetable substances beat yp with sugar or honey ; such as oranges, apri- cots, pears, ^ 4. Jellies are the juices of fruits boiled with sugar to a pretty thick consistency, so as, upon cooling, to fonn a trembling jelly ; as currant, gooseberry, apple jelly, Ao. 5. Conserves are a kind of dry coa* fects, made by beating up flowers, fruits, &c., with svgsr not dissolved. 6. Candies are fruits candied ovw with sugar after having been boiled in the syrup. TERMS USKD Ttf HOSKRIT CX>OKSRT. Aspic A transparent jellv used aa an outer moulding for fish, game, poultry, &c. ; also for decorating and garnishing. Assiette (a plate) Small entries, not more than a plate will hold. Fruits, cheese, chesnuts, biscuits, fta, at dessert, if served upon a plate, an called assiettes. Assiette volante A dish handed round by a servant, bnt not placed on the table. Small cheese souffles, anft, other dishes, served hot, are often made assiettes volantes. Bain-marie An open saucepan or kettle of almost boiling water, that a smaller vessel can be set in, for cook- ing and warming, extremely useful for keeping things hot, without effect- ing any alteration in either their quality or quantity. If von keep broth, soup, or sauce by the fire, it reduces and thickens. This is obviated by the use of the bain-marie, in which the water should be hot, bnt not boilins. Bechamel White satice, now often used, much commended by Franosr telli.- Blanch To whiten poultry, vege- tables, fruit, ftc, by dipping them into boiling water for a short time, and afterwards into cold water, letting them remain there for while, tiU they are whitened. Blanqvette A kind of fricaaste much used in Frencl^cookery. B be), made with wine. Mayonnaise Cold sance or salad- dressing for salmon and lobster. Much patronised for luucheuna and cold col- lations. Menu The bill of fare, always given at large dinners. Memique--A sort of icing, made of whites of eggs and sugar, well beaten. Jfij-o grette, or ragout, or onion stew. The slices are larger than coUops. Movillero add water, broth, or any other liquid during cooking. Paner To cover meat, ftc, for cooking in the oven, on the gridiron, or frying-pan, with very fine bread- crumbs. Piquer To lard poultry, game, meats, Ac, with strips of fat bacon ; always be done according to the grain of the meat, so that, when cut, each slice will contain some of the larding. Palie Stock, nsed instead of water for boiling turkeys, sweetbreads, fowls, and vegetables. Not common in Eng- lish cookenr. Purie Vegetables or meat reduced to a smooth pulp, and afterwards mixed with snracient liqnid to make it of the consistency of thick aoup. Ragout A stew or hash of variona meats, ponltry, game, &c. Remoulade - Salad-dressing. ^w*o/. Balls of finely minced meat (of differeut kiiuU) rolled in dour in the hands, fried in oil till they are a deep brown. Boux, brown and white^French thickening. i^o/mt Kagootof previonsly roasted game or poultry. Sauee piquante A sharp sauce, with a predominating flavour of vinegar oi lemon. Sauter To dress w^ sauce in a saucepan, shaking it about continoally daring the proceas. 7'anii Tammy, a kind of open ' oloth or lie ve^ through which to trai.o DOMESTIC aOOKEST. Wl broth and SMioes, go as to rid them of the small bones, froth, kc. '^ JTo arte Tart, fruit pie. "' Trmisaer To trosa a bird for roast- ing or boiling. | Vol-au-vent A rich cmat of very fine puff-paste, which may be filled -with various delicate ragouts or fri- cassees of fish, flesh, or fowl. Fruit may also be enclosed in a vol-au-vent- HINTS ON CONDUCT IN THE KITCHKN. Cleanliness is the most essential ingredient in the art of cooking; a dirty kitchen being a disgrace both to mistress and maid. Be clean in yonr person, paying particnlar attention to the hands, which should always be clean. Do not go about slipshod. Pro- vide yourself with well-titting shoes. You will find them less fatiguing in a warm kitchen than loose untidy slip- pers. Provide yourself with at least a dozen good sized serviceable cooking aprons, made with bibs. These will saveyour gowns, andkeep you neat and clean. Have them made large enough round, so as to nearly meet behind. When you are in the midst of cook- ing operations, dress suitably. In the kitchen, for instance, the modem crinoline is absurd, dangerous, out of place, and extravagant. It is extrava- gant, because the dress is, through being brought nearer the fire, very liable to get scorched, and when once scorched, woa rots, and wears into holes. Never waste or throw away any- thing that can be turned to account. In warm weather, any gravies or soups that are left from the preceding day should be just boiled up and poured into clean pans. Thu is par- ticularly necessary where vegetables have been added to the preparation, as it then so soon turns sour. In cooler weather every other day will be often enough to warm up these things. Every morning visit your larder, change dishes and plates when neces- sary, empty and wipe out the bread- pian, and have all in neatness by the time to order the dinner. Twice a week the ludershoold bescmbbed out. If you have a spar* kitchen onp^ Board, keep your baked pastry in it, it preserves it crisp, and prevents it becoming wet and'TRSvy, which it ia liable to do in the larder. In cooking, clear as yon go ; that is to say, do not allow a host of basins, plates, spoons, and other utensils, to accumulate on the dressers and tables whilst you are engac^ed in preparing the dinner. By a little management and forethought, much confusion may be saved in this way. It is as easy to put a thing in its place when tt is done with, as it is to keep continnally moving it to find room for fresh requi- sites. For instance, after making a pudding, the Hour-tub, pasteboard, and rolling-pin should be put away, and any basins, spoons, &o., taken to the scullery, neatly packed up near the sink, to .be washed when the pro- per time ai'rives. Neatness, order, and method should be always observed. Never let your stock of spices, tilt, seasonings, herbs, Ac, dwindle down so low that some day, in the midst of preparing a large dinner, yon find yourself minus a very important in- gredient, thereby causing much con fusion and annoyance. If you live m the country, have your vegetables gathered from the garden at an early hour, so that there IS ample time to make your search for caterpillers, &c. These disagreeable additions need never make their ap- pearance on table, in cauliflowers or cabbages, if the vegetable in ita raw state IS allowed to aoak in salt and water for an hour or so. Of course, if the vegetables are not brought in till the last moment, thia precaution can- not be taken. Be very particnUir in cleansing all ve- getables free from grit. Nothing ia ao unpleasant, andnothingso easilyavoid- ed, if but common care be exercised. When you have done peeling onions, wash the knife at once, and put it away to be cleaned. Nothing is naa- tier, or more indicative of a slovenly and untidy cook than to use an onions knife in the preparation of any diaa where the flavour of the onion if disagreeable aurpriae. 108 CONDUCT IN THE KITCHEN. After ytm have washed your eance- \ BMM, fish-kettle, &c., stand them | before the fire for a few minutes, to I get thoroughly dry inside, before put- : tine them away. They should then be kept in a dry place, in order that they may escape the deteriorating influence of rust, and thereby be quickly destroyed. Never leave sauce- pans dirty from one day's use to be cleaned the next; it is slovenly and untidy. Empty soups or gravies into a basin M soon as they are done ; never allow them to remain all night in the stock- pot. In copper utensils, if the tin has worn vB, have it immediately replaced. Pudding-cloths and jelly-bags should have your immediate attention after being nsed ; the former should be well washed, scalded, and hujig up to dry. Let them be perfectly aired before being folded up and put in the drawer, or tbey will have a disagreeable smell when next wanted. No soda should be used in washing puddiug-cloths. After washing up your dishes, wash yonr dish- tubs witn a little soap and water and soda, and scrub them often. Wring the dish-cloth, after washing this also, and wipe the tubs out,, Stand them up to dry after this opera* tion. The sink-brush and sink must', not be neglected. Do not throw any- thing but water down the sink, as the pipe is liable to get chok^, thereby causing expense and annoyance. Do not De afraid of hot water in washing up dishes and dirty cooking utensils. As these are essentially vreasy, lukewarm water cannot possi- bly have the effect of cleansing them effectually. Do not be chary also of changing and renewing the water oc- casionally. You will thus save your- self much time and labour in the long mn. Clean yonr coppers with turpentine and fine brick-dust, rubbed on with flannel, and polish them with a leather and a little dry brick -dust. Clean your tins with soap and whitening, rubbed on with a flannel ; wipe them with a clean dry soft cloth, and polish with a dry leather and powdered whitening. Ifind that nei- ther the cloth nor leather is greasy. Do not scrub the inside of yon frying-pan, as, -after this operation, any preparation fried is liable to catch or bum in the .pan. If the pan has become black inside, rub it with-a hard crust of bread, and wash in hot water, mixed with a little soda. Punctuality is an indispensable quality in a cook. , XTapldiis ; to Fpld them. One of the true luxuries of thk modem dinner table is the table nap- kin ; but the difficulty with most young housekeepers is how to fold it. Nume- rous desij^ns have been adopted from time to time, 'but the following are simple and efficient. A naj^in should be laid to every plate. To properly fold the napkins, they should Iwi starched. Thit Mitre. Fold the napkin into Flo. 1. three parts, lengthwise, one side to- wards, and the other from you. Tiun down the right hand comer, and turn up the left one, as in fig. 2, and S. Fio. t. Then turn back the point A towards *he right, so- that it lie behind c ; and B to the left, so as to be behind d. C '^' Klo. S. Double the napkin hack at the line z; then torn up r frnm the front and a .^=? DOMESTIO COOKERY. ! from thq back, when tBe whole will ppear as in fig. 3. Bend the comer H toward the right, and and tuck it in. behind l, and turn back the comer K towards the left at the dotted line; and tuck it into the corresponding part at the back. Your mitre is now ready for the bread, which may be placed in the centre, or beneath. The Fan or Flirt. This is a simple nd pretty style. Fold the napkin into three parts, lengthwise ; then fold across the breadth, commencing at one end, and continuing /rom and to your- teff in sigzag folds about two inches Fis. 9. broad, nntil the Whole napkin is so creased. Place in the tumbler, and it will fall over as in ihe illustration. Fio. 4. This napkin does not require to be starched to make a fan. The Coltcjfian. ^Fold the napkin into Fro. 8. three part^ the two aii. they appear' rays ; then torn down towards you, so that iig. 5. Then roll np the part A underneath, until it looks like B in fig. 6. Now take the comar B, and turn it up tow ards o, so that the edge of the roITed part shall be even with the central line. Repeat the process on the other side, and turn the whole over, when it will appear as in the wood cut fig. 4. Place the roll or cut bread under the flap at o. The S!ipper.Fo\d the napkin into three parts, lengthwise. Then turn down the two sides, as in fig. 5. Tnm the napkin over and roll up the lower part as in fig. 8, A, B. Now turn th* comer b towards c, so that it will ap- pear as at D. Bepeat this on th other ri.r. side ; and then brine the two patts together, ao that they bend mt tk* dotted line. The napkin will now - mar in the shape of the slipper, tig. 7. The bread is placed in the hollow at a. Wtm.V>. The Neapolitan. ld the nanUn into three parti, hngthwtae. T^m IM TAKE MT ADVICE. fold one of the npper part* upon itelf, from Tou, and fold down the two sides, so as to appear in fig. 6. Now roll up the part a iinderneiith, until i comes to the shape of the dotted hues ia fig. Fio. 11. II at B. Turn up the comer b towards C, 80 that the edge of the rolled part be even with the central line. Kepeat the same process on the other side ; turn the wnole over, and j-ou have the Neaj)oliUn as in fig. 10 with the bread beneath the flap o. Bread Malrinf. Houtehold Bread. Take ten pounds f flour, and three quarts of soft water filtered rain-water ia best about lukewarm, if in summer, and rather warmer in winter. Put the water into large pan, add a tablespoonf ul of salt, Dd a portion of the flour stirring well ontil about the conaistency of batter. Add rather more then half pint of coed yeast, and then more flour, mix- ing the whole welL German yeast is a good substitute for brewers' yeast Put the pan, covered with a cloth, and with a little dry flour strewed over the dough, before the fire a few mi- nutes. About a third of the flour is to be kept back in this first operation, and to be well kneaded in when the mixture has risen properly before the fin. After the rest of the fiour is added, put the dough again before the fire, and let it rise for a few minutes, then knead again, and bake in a quick OTen, having pi-eviously made the dough into loaves, and pricked the urface of the dough with a fork, and placed it again before the fire. The t>aking, in an ordinary oven, will re- quire about an hour to an hour and a quarter, for a four-pound loaf, and fifty minutes for a loaf of three pounds If a heated oreii be employed, it must be well heated bwiore the dough ia put into it. If potato* be mixed with tlM bread in the proportion of an ounce to two ouuces to a pound, the flavour will be imjiroved. First boil the potatos in their skins a>! directed (ee Vegetables), then skinned, when dry, rub well up with milk or water boiled, and allowed to stand for a few minutes before it ia u<)ed. Tlifin add the mixture to the Hish in which the doudi is mixed. Uict may also be used. Take a pound of rice to teu pounds of wheat flour, boil the rice in a quart of water until it has become a complete pulp. Strain oft' ttie water, and beat the rice well in a mortar until it is completely crushed, and is entirely dissolved, then add the water in which it was boile ley should be finely ground. Indian Com and \vheut Flour Bread, Take a quart of com meal and little salt, and one quart of boiliug water. Wet the meal, let it stand nn< til it is blood-warm, then add two quarts of wheat flour, and half a pint of yeast, and let it rise, 'fliia quantity will make two loaves. Bak* one hour and a half in a brisk ovea. Anstraliaa Meat. Awstralian Beef and Mutton h$m lately come into use, owing to the high price of butchers' meat. Importeil la tins, and being free from bone, Austra- lian meat may be readily prepared for the table in the form of stews, hashee^ soups, puddings, pies, fto. ; .when it makes a really nourishing, enjoyable^ and cheap meal. The meat being pei^ fectly fresh, without seasoning of any kind, it may be cooked in a variety it ways, with or without vegetahlea. For soups, dishes, collops, curries, ha- ricots, stews, kc ., it should be minced small, and seasoned. There is littl* needed in the way of cooking this best of all preserved meats, but the follow- ing receipts will be found useful : I Minced Collopt. Take two or tbrea ! pounds of minced beef or mutton; and ' simmer with the requisite quantity d I water and onions, pepper, ko., at dis- cretion, but tatt. This stew can either be eaten with bread and pota- toes, or be used as a stock for other dishes. It should be garnished, with small pieces of dry toast. I Irish A'tets. - Minced mutton with carrots, turnips, onions and water. The proportions are: Meat, one pound; ' potatos, three pounds ; carrot, turnip, onion, one pound each ; water, half a gallon. Stew gently till the vegetables are done. I? too thick, add mora I water, or the mutton may be cnt into dice. During boiling, the cover shonld be kept on, and the j^ well ahakaa at fre4uent intarvaU. lU TAKJC JIT ADVIVM. Haricot Miitfon. If the poUtos be omitted, and carrots in thin slices sub- titated, the dish becomes a delicious karicot. This will take longer to stew, r th carrots will not be properly oooked. In all dishes in which carrots re used, from twenty to thirty mi- nutes extra cooking are required. The barioot must be kept simuiering, not boiling. The stew pan should be wide and uallow, so as to present a large Mrface for the fire to act upon. Meat arid Rice. Take one pound of meat, minced, to one pound of rice. Add parsley and sweet herbs to taste, with pepper and salt. Stew till tender. Meat and Potato Fie. Take one pound of beef or mutton cut in thin slices ; intermix two pounds of pota- to*, and half a pound of onion, cut mall; add a little parsley and sweet herbs, and thi-ee piuts of water. Stew for an hour, then put on the crust and bake. This is an excellent dish. Mutton Ham. Australian meat is brought to this country in two forms tinned and cured. In the latter way the mutton it much admired. Before packing, the bone is extracted, and the meat is then packed in a swet pickle, rolled up in masses of about twelve pounds weight, and placed in oaaks, which are rendered air-tight by pouring over the meat a quantity of pare mutton fat, which keeps it sweet and sound. Mutton is also brought over in legs, and on being unpacked has a tempting red colour like ham. Aftr arrival in America, these mut- ton hams are smoked, when they may be cooked in the following way : -Cut thin slices and place in the frying pata with a little water. When nearly done, throw away the water, and broilr- in a little dripping. The water ex- tracts the salt, and brings up an on- burnt flavour of the meat. With the addition of eggs, milk and flour, thia/ is a capital dishT One pound of Austra- lian meat, without bone, is equal to about one pound and a half of ordinary butcher's meat. Before using, the tin should be left open for a day ; when it may be cooked in any of the ways re- commended for fresh beef or mutton. Soups. Mince the meat and add whole peas, or other vegetables, out into dice, with flavouring, or with carry, Chutney, or Worcester sauce to taste. Iiisgo!e, Meat Cakes, Sausage Rolls, Dumplings, 4c. Mince the meat, sea- son with pepper, salt, and sweet herbs to taste, and cook as usual. Berf ?'ea. Mince the beef, add salt, simmer for two hours and strain. Stock. With bones, scrapsof poultry and cooked meat, &c. Australian meat makes excellent Stock /or Soups, Broths and Hashes. The fat on the top of the meat must be removed as soon as the tin is opened. This fat may be used for frying fish. Cold Meat. When cold, the minced meat is solid, when it may be cat in slices and eaten with ssJad or hot potatoes. Australian Butter of fine quality ia now imported in tins, it requires no pi cpai'ation, but after the tin is opened it should be left exposed to the air for several hours. This is in every respect better than the cheap butter of the- shops, much ol which is ((roasly adol- terated. SOW TO CHOOSE KEAT, FISH, FOVLTBT. In. Setf. The grain of ox beef, when good, is loose, the lean red, and the Mt inclining to yellow. Cow beef has a closer gram, a whiter fat, and tiw lean of a paler red. Inferior bee^ from old Ul-fed animals, has hard, skinny fat or dark red lean. Prime at pressed by tha finger riaas up quickly ; when the dent made by pres- sure returns slowly or remains visible^ the meat is of inferior quality. Mutton should be firm, close in grain, and reddish, with the fat white and firm. If too youns, the flesh feels tender ; if too ol^ on being pinched, it wiinUaa ap. In young TAJTB MT ADVWB. 113 mutton, the fat readily separates ; in old, it iM held together by strings of kin. Veal should bo delicateljr white, though it is often juicy and well- fiavonred when rather dark in colour. If the fat round the kidney be white and firm-looking, the meat is prime, and recently killed. Veal will not keep so long as an older meat, espe- cially in hot or damp weather ; when deteriorating, the fat becomes soft and moist, the lean flabby, spotted, and eponjy. The fillet of a cow-calf, pre- ferable to that of a bull-calf, is known by the udder, and by the softueaa of the skin. Lamb will not keep long after it is killed. The large vein in the neck is bluish in colour when the fore- quarter is fresh, green when becoming stale. In the hiud-quarter, if not re- cently killed, the fat of the kidney will emit a faint smell, and the knnokl* will have lost its firmness. Pork. When good, the rind is thin, mooth, and cool to the touch ; when changing from being too long killed, it becomes flaccid and clammy. En- larged glands in the fat, called ker- nels, are marks of an ill -fed or diseased P'g- iem* and ^am should have a thin rind, the fat firm, the lean a clear red, without intermixture of yellow. To judge of the state of a ham, plunge a skewer into it right to the bone ; on drawing it back, if particles of meat ad be re to it, or if the smell be dis- agreeable, the ham is not good. A short thick ham is to be preferred. Venuon. When good, the fat is clean, bright, and of considerable thickness. To know when it is ne- ceasary to cook it, plunge a knife into the haunch, and from the scent the cook must determine accordingly on dressing or keeping it Tur&ijt aiui Poultry generally. The age of the bird is caietly to be at- tended to. An old turkey has rough And reddish legs ; a young one smooth nd black. When fresh kiUed, the eyes are fnll and clear, and the feet moist. When it has been kept too long, the parts aooat the vent la^n a 6 greenish tinge. Poultry, when young, have the legs and combs smooth ; when old, they are xoiigh, and on the breast are long hairs, insteiui of fea* there. Fowls and chickens should bs plump on the breast, fat on the back, and white-legged. Oeese. Bills and feet are red when old, yellow when young. When fresh killed, the feet are pliable, stiff when too long ke^it. Geese are called green, while thev are only two to four mouths old. Ducka. Choose them with snpple feet, and hard, t> ump Li-easta. Tama ducks have yellow feet, wild ones red. Pigeont. Suppleness of the feet show them to be young ; when getting bad from keeping, the flesh ia flaccid. Partridges, when young, have yel- low legs and dark-colonred bills. Old partridges are indifferent eating. Hares and Rabbits, when ol^ hare the haunches thick, the ears dry and tough, and the claws blunt and rugged. A young hare has claws smooth and sharp, ear* that easily tear, and a narrow claft in the lip. A leveret is distinguished from a nare by a knob or small bone near the foot. Woodcocks and Snipes, when old, have feet thick and hard ; when youns and fresh killed, they are soft and tender. When their bills .become moist, and their throats muddy, they have been too long killed. Turbot, and all flat white tish, are rigid and firm when fresh ; the under side should be of a rich cream colour. When ont of season, or too long kept, this becomes a bluish white, and the flesh soft and flaccid. A dear, bright eye in fish is also a mark of beiag fresh and good. Cod is knowL- to be fresh by the rigidity of the flesh, the redness of the gius, and the clearness of the eyet. Crimping much improves this fish. Salmon. Flavour and ezoellenoede* pend upon its freshnees and the ehort* ness of time since it ha* been oanght ; for no method can completely preeerr* t)ie delicate flavonr it luw when jsil taken ont of the water. Jkaeierel moat be perfeotly fMklk The finnnan of the flaab^ tad tiw 114 A SCIENTIFia TABLE. elearnesB of the eyes, are the crite- rioDS of fresh mackerel, as they are of U other fish. Heninga can only be eaten when very fresh, and like mackerel, will not remain good very long after they re caught. Fresh-water fish, including Trout, Carp, Tench, Pike, Perch, &c., present the same indications of being fresh or otherwise as previously stated. Lobsters recently caught have al- ways some remains of muscular action in the claws, which may be excited by pressing the eyes with the finger ; when this cannot be produced, the lobster has been too long kept. Th tail preserves its elasticity if fresh, but loses it as soon as it becomes stale. When light, lobsters are watery and poor. Crabs. Crabs have an agreeable smell when fresh, and are chosen by observations similar to those exercised in the choice of lobsters. Prawns and Shrimps, when fresh, are firm and crisp. Oysters, when fresh, have their sholl* firmly closed ; when the shells ot oysters are opened they are dead, and unfit for food. PKTSIOLOOICAL AND CHEKICAL CULSSIFICATIOIT OF FOOD. Cuiss I. Alimentary or Necessary. Gbovt 1. Mineral substances GR0trr2. Non-nitrogenous force- producing substances. producing su bstances, r Force incapable of forming l producers, flesh or muscle. ) GbovpS. Nitrogenous substan- ces, capable of pro- 1 ducing both flesh and | force. , Flesh and ' force producers. Example*. Water, common salt, the ashes of plants and . a. Amylaeeou* Sago, arrowroot. I b. Saccharine Sugar,fig8,date8, . c. Oleaginous Animal and ve- ' getable fata and oils. a. Anmminotis Eggs. 6. Fibrinous Wheat, flesh. ' c. Catemout Feaa, cheeM. CiukBS II. lledidnal or Auxiliary. Oboitp 1. Containing Alcohol . QaovT 2. Containing Volatile Oila Obout S. Cantaining Acida QOVr 4. Containing Alkaloids, which act upon the nr- oos system aa stimulants or sedativM. EzamplM. Beers, wines, spK rits. Spices and condi- ments, as cloves, nutmegs, pepper, horseradish, &o. Apples, oranges, rhubarb staSka, vinegar. Tea, coffee, coco*, tobacco, hmnp, opium. lU III. BREAD AND BREAD-MAKINQ. General Observations on Bread, Biscnits, and Cakes. Ix addition to the receipts for Bread- making on page 1 10, we enter at some length here into this important sub- ject. By means of skilful cultivation, mankind have transformed the origi- ual forms of the Cereals, poor and ill- flavonred as they perhaps were, into various fruitful and agreeable spe- cies. Classified according to their re- spective richness in alimentary ele- ments, the Cereals stand thus : Wheat and its varieties. Rye, Barley, Oats, Rice, Indian Com. Everybody knows it is wheat flour which yields the best bread. Rye-bread is viscous, hard, less easily soluble by the gastric juice, and not so rich in nutritive power. Flour produced from barley, Indian com, or rice, is not so readily made into bread ; and the article, when made, is heavy and indigestible. All food is called bread which is made from the flour of grains or seeds made into a dough and baked. Bread is either vesiculated or vnce'iadated. The latter is called unleavened bread, and consists of such preparations of flour as are known \j the name of biscuits and cakes. Vesicnlated bread is prepared in two ways, either by fmn'ntation or a/ratUm. In all cases fermented bread is made from the flour of wheat, or a mixture of this with the meal or flour of other grain. Oats, barley, maize, rye, will not alone make fer- mented bread. The meal of these grains is added to wheaten flour when they are made into bread. In the making of fermented bread yeast is added to the flour, and the gluten of the flour is put into a state of change, and a little of it is decom- posed. A small portion of the starch is formed into glncoee, which is de- oojipoMd, and alcohol formed, and carbonic acid produced. The carbonlo acid gas, escaping from the mass, ve- siculates the bread. This process ia called the rising of the bread. It is in this stage that the starch enters into a state of change which assists its subsequent solution in the stomach. Bread is vesiculated, without being fermented, by two processes ; 1, by the addition of substances which dn- ! ring their decomposition give out car- { bonic acid, as carbonate of soda and I hydrochloric acid ; 2, by making the bread with water charged with car- bonic acid gas. The first is the pro- cesi which makes what is known as "Unfermented Bread." The second process consists in mixing water, con- taining carbonic acid gas under pres- sure, with flour, so that when the dough is baked the escape of the car- bonic acid gas vesiculates the bread. This process makes what is called ."Aerated Bread." ! Both forms of vesicnlated Bread are adapted for general use. In certain morbid conditions of the stomach, fermented bread undergoes change* which are productive of inconveni- ence, and which is prevented by un- fermented bread. The ingredients used in the aboT* three processes of making wheaten bread are as follows : Ingredients in a 4Ib. loaf by the or. dinary or fermented process : lb. ot. Flour . - 3 2 Water - 1 U . . Ok Yeast Potatoet . H Salt . . 0| Ingredients in a 2Ib. loaf by th* erated process : lb. M. Flour . - 1 7 Water - . 10 Salt - Qi 116 BREAD-MA KmO. Ingredients in two 41b. loaves by tlw onfermented process : lb, oi. fci** Flour - - 7 1 Carbonate of Soda 10 Muriatic acid 1 53 Water - 2i pints. One pound of the cmmb of bread, if digested and oxidised in the body, will produce an amount of force equal to 1,333 tons raised one foot high. The maximum of work which it will enable a man to perform is 267 tons raised one- foot high. One pound of cmmb of bread can produce at the maximum 1 {^ oz. of dry muscle or flesh. On examining a grain of com from any of the numerous cereals used in the preparation of flour, such as wheat, maize, rye, barley, &c., it will be found to consist of two parts the husk, or exterior covering, which is generally of a dark colour, and the inner or albuminous part, which is more or less white. In grinding, these two portions are sepa- rated, and the husk beint; blown away in the process of winnowing, the flour remains in the form of a light lirown powder, consisting principally of starch aad gluten. In order to render it white, it undergoes a process called "bolting." It is passed through a Mries of fine sieves, which separate the coarser parts, leaving behind fine White flour the "fine firsts" of the com dealer. The process of bolting, as just described, tends to deprive flour of its gluten, the coarser and darker portion containing much of that substance ; while the lighter part is peculiarly rich in starch. Bran contains a large proportion of gluten ; hence it will be seen why brown bread is to much more nutritious than white ; in fact, we may lay it down as general rule, that the whiter the bread the less nourishment it con- tains. Magendie proved this by feed- ing a dog toi forty days with white wheaten bread, at the end of which time he died ; while another dog, fed on brown bread made with flour mixed with bran, lived without any disturb- anoe of hU health. The "bolting" process, then, is rather injuriovs than beneficial in its result ; and is one of the numerous instances where fashion has chosen a wrong standard to go by. In ancient times, down to the Empe- rors, no bolted flour was known. In many parts of Germany the entire meal is used ; and in no part of the world are the digestive organs of the people in a better condition. In years of famine, when com is scarce, thf use of bolted flour is most culpable, for from 18 to 20 per cent, is lost iu bran. Brown bread has, of late years, become very popular ; and many phy- sicians have recommended it to invc- lids with weak digestions with great success. This rage for white bread has introduced adulterations of a veiy serious character, afiecting the health of the whole community. Potatoes are added for this purpose ; but this is a comparatively harmless cheat, only reducing the nutritive property of the bread ; but bone-dust and alum are also put in, which are far from harmless. Bread-making is a very ansient art indeed. The Assyrians, Egyptians, and Greeks, used to make bread, in which oil, with aniseed and othei spices, was an element ; but this was unleavened. Every family used to prepare the bread for its own consump- tion, the trade of baking not having yet taken shape. It is said that, somewhere about the beginning of the thirtieth Olympiad, the slave of an archon, at Athens, made leavened bread by accident. He had left some wheaten dough in an earthen pan, and forgotten it ; some days afterwards he lighted upon it again, and found i1 turning sour. His first thought was to throw it awav ; but, his master coming up, he mixed this now aces- cent dough -with some fresh dough which he was working at. The bread thus produced, by the introduction of doueh in which alcoholic fermentation had begun, was found delicious bv the archon and his friends, and the slave, being summoned and catechised, told the secret. It spread all over Athens ; and everybody wanting leavened bread at once, ceria.n persona set up as BREAD-MAKTNO. IIT brMd-maken, or bakers. In a short time bread-baking became quite an rt, and "Athenian bread" was quoted all over Greece as the best bread, just M the honey of Hjmiettus was ce'e brated as the best honey. In our own times, and among oivil- ized peoples, bread has become an article of food of the first necessity ; and properly so, for it constitutes of itself a complete life-sustainer, the gluten, starch, and sugar which it contains representing azotized and hydro-carbonated nutrients, and com- bming the sustaining powers of the animal and vegetable kingdoms in one product. WhetUen 5reod. The finest, whole- omest, and most savoury bread is made from wheaten flour. There are, of wheat, three leading qualities, the soft, the medium, and the hard wheat ; the last of which yields a kind of bread that is not so white as that made from soft wheat, but is richer in gluten, and consequently, more nutritive. Rjie Brecul. This comes next to wheaten bread ; it is not so rich in gluten, but is said to keep fresh longer, and to have some laxative qualities. Barley Bread, Indi n-corn Bread, ^. Bread made from barley, maize, oats, rice potatoes, Ac, "rises" badly, because the grains in question contain but little gluten, which makes thu bread heavy, close in texture, and dif- tionit of digestion ; in fact, corn-flour has to be added before panification can take place. In countries where wheat is scarce and maize abundant, the people make the latter a chief article of sustenance, when prepared in dif- ferent forms. Bread-maklaffX Panification, or bread-makine, oon- sists of the following processes,tn the case of Wheaten Flour. Fifty or sixty per cent, of water is added to the flour, with the addition of some leavemng matter, and preferably, of yeast from malt and hops. All kinds of leavening matter have, however, been, and are still used in ditferent parte of the world; in the East In- idjes, ' flows ' toddy," which is a liqnor that from the wounded coooa-nnt tree ; and, in the We st Indies, " dun- der," or the refuse of the distillation of mm. The dough then undergoes the well-known process called hid- ing. The yeast produces fermenta- tion, a process which may be thus de- scribed : The dough reacting upon the leavening matter introduced, the starch of the flour is transformed into I saccharine matter, the saccharine matter being afterwards changed into alcohol and carbonic aoid. 9he dongfa must be well " bound," and yet allow the escape of the little bubbles of car- bonic acid which accompany the fer- mentation, and which in their passage, cause the numerous little holes whioh are seen in light bread. The yeast must be good and fresh, if the bread is to be digestible and nice. Stale yetftit produces, instead of vinous fermentation, an acetous fermentation, which flavours the bread and makes it disagreeable. A poor thin yeast produces an imperfect fermentation, the result being a heavy unwholesome loaf. When the dough is well kneaded it is left to stand for some time, and then, as soon as it begins to swell, it is divided into loaves; after which it is again left to stand, when it once more swells up, and manifests, for the ' last time, the symptoms of fermenta- tion. It is then put into the oven, where the water contained in the dough is partly evaporated, and the loaves swell up again, while a yellow crust begins to form upon the surface. When the bread is sufficiently baked, the bottom crust is hard and resonant if struck with the finger, while the crumb is elastic, and rises again after being pressed down with the finger. The bread is, in all probability, baked sufficiently if, on opening the door of the oven, you are met by a cloud of steam which quickly passes away. One word as to the unwholesome* ness of new bread and hot roUs^ Wlien bread is taken out of the oven, it is full of moisture; the starch ia held together in masses, and the bread, instead of being cniated ao m to ex* lis AERATED BREAD. pose each grain of rtarch to the saliva, actually prevents their digestion by being formed by the teeth into leathery, poreless masses, which lie on the stomach like so many buUets. Bread should always be at least a day old before it is eaten; and, if properly made, and kept in a cool dry place, ought to be perfectly soft and palatable at the end of three or four days. Hot rolls, swinuuing in melted butter, and new bread, ought to be carefully shunned by everybody who has the lightest ^respect for that muoh-in- jnred individual the stomach. Aifi-atfd Bread. The new process impregnates the bread, by the appli- cation of machinery, with carbonic oid gas, or fixed air. Different opinions are expressed about the bread; but it is curious to note, that, as com is now reaped by machinery, and dough is baked by machinery, the whole process of bread-making is pro- bably in course of undergoing changes which will emancipate both the house- wife and the professional baker from A large amount of labour. In the production of Aerated Bread, wheaten flour, water, salt, and car- bonic acid gas (generated by proper machinery), are the only materials employed. We need not inform our readers that carbonic acid gas is the onrce of the effervescence, whether in common water coming from a depth, or in lemonade, or any aerated drink. Its action, in the new aerated bread, takes the place of fermentation in the old system of bread- making. In the patent process, the dough is mixed in a great iron ball, inside which is a system of paddles, perpetually turning, and doing the kneading part of the business. Into this globe the flo>nr is dropped till it is fnU, and then the common atmospheric air is pumped out, and the pure gas turned on. The ns is followed by the water whicn nas been aerated for the purpose. Mid then begins the churning or kneading part of the business. Of course, it is not long before we have the dough, and very " light " ad nice it looks. This is caught in tiiia, and pasted on to the floor of the oven, which is an endless flobr, moving slowly through the tire. Done to a turn, the loaves emerge at the other end of the apartment, and the Aerated Bread is made. It may be added, that it is a good plan to change one's baker from time to time, and so secure a change in the quality of the bread that is eaten. Mixed Breads. Rye bread is hard of digestion, and requires longer and slower baking than wheaten bread. It is better when made with leaven of wheaten flour rather than yeast, and turns out lighter. It should not be eaten till two days old. It will keep a long time. A good bread may be made by mix- ' ing rye-flour, wheat-flour, and rice- paste in equal proportions ; also by I mixing rye, wheat, and barley. In I Norway, it is said that they only bake their barlev-bread once a year, such is its " keeping " quality. ! Indian-corn flour mixed with wheat- flour (half with half) makes a nice bread; but it is not considered very I digestible, though it keeps well. I Sice cannot be made into bread, nor can potatoes ; but one-third potato- flour in three-fourths wheaten flour makes a tolerably good loaf. I A very good bread, better than the ordinary sort, and of a delicious ! flavour, is said to be produced by adopting the following recipe: Take ten parts of wheat-flour, five parts of ' potato-flour, one part of rice paste; knead together, add the yeast, and I bake as usual. This is, of course, ' cheaper than wheaten bread. I Flour, when freshly ground, is too glutinous to make goM bread, and should therefore not be used imme- diately, but should be kept dry for few weeks, and stirred occasionally, until it becomes dry, and crumbles easily between the fingers. I Flour should be perfectly dry before being used for breaid or cakes; if at all damp, the preparation is sure to be heavy. Before mixing it with the other ingredients, it is a good plan to place it for an hour or two be- fore the fire, until it feels warm and dry. BRtAD-MAKINO, 119 Yeast from home-brAwod ber ia generally preferred to any other ; it u very bitter, and, on that account, should, be well washed, and put away until the thiuk mass settles. If it still continues bitter, the proccsx should be repeated; and before being -used, all the water floating at the top must be poured oil'. German yeast is now very much used, and should be moistened, and thoroughly mixed with the milk or water with which the bread is to be made. The first thing required for making wholesome bread is tbo utmost clean- liness; the next is thu souucbiess iiud sweetness of all tho ingiediunts used for it; and, in addition to these, tlieio must be attention and care through the whole process. An almost certain way of spoiling dough is to leave it half -made, and to sdlow it to become cold before it is tinished. The other most common causes of failure are using yeast which is no longer sweet, or which has been frozen, or has had hot liquid poured over it. Too small a proportion of yeast, or insufficient time allowed for the dough to rise, will cause the bread to oe heavy. Heavy bread will also most likely be the result of making the dough very hard, and letting it become quite coin, 'particularly in winier. If either the sponge or the dough be permitted to overwork itself, that is to say, if the mixing and kneading be neglected when it has reached the proper point for either, sour bread wnU pronably be the consequence in ivarm weather, and bad bread in any. The goodness will also be endangered by placing it so near a tire as to make tny part of it hot, instead of main- taining the gentle and equal degree of beat required for its due fermentation. Milk or Butter. ^il'k which is not perfectly sweet will not only injure the flavour of the bread, but, in sultry weather, will often cause it to beqyite uneatable; vet either milk or butter, "if /re/t and good, will materUlly im- prove its qusJity. To keep bread sweet and IreaL, as soon as it is oold it should be put into ft clean earthen pan, with a cover to it; this pan shonld be placed at a little distance frou>the ground, to al- low a cuvi'cnt of air to pass under- neath. Some persons prefer keeping bread on clean wooden shelves, with- out being covered, that the crust may j not soften. Stale bread may M i freshened by wanning it through in a I gentle oven. Stale pastry, cakes, 4o., nmy also bo improved by this method. I The utensils reiiuircd for making bread, on a moderate scale, are a I kneading-trough or pan, sufhciently I large that the dough may be kneaded I freely without throwing the flour over , the edges, and also to allow for its rising; a hair-sieve for straining yeast, and one or two strong spoons. Yeast must always be good of its kind, and in a fitting state to produce ready and proper fermentation. Yeast of strong beer or ale produces more effect than that of milder kinds; and the fresher the yeast, the smaller the Quantity will be required to raise the ough. As a general rule, the oyn for baking bread should be rather quick, and the heat so regulated as to pene- trate the dough without hardening the outside. The oven-door should not be opened after the bread ia put in until the dough is set, or has be- come firm, as the cool air admitted will have an unfavourable effect on it. A Few SLints respeotmff tlie Making and Baking of Caket. Eygt should always be broken into a cup, the whites and yolks separated, and they should always be atrained. Breaking the eggs thus, the bad one* may be easily rejected without spoil- ing the others, and so cause no wast. As eggs are used instead of yeast, they should Le very thoroughly whisked; they are generally sufiiciently beaten when thick enough to carry the drop that falls from the whisk. Loaf Sxtgar shonld be well pounded, and then sifted throodbi a fine sieve. jT CurranU shonld be nicely winad, picked, dried in a oloth, aad then 120 ADULTERATION OF FOOD. Okrefnlly examined, that no piece* of grit or stone may be left amongst them. They should then be laid on dish before the fire, to become thoroughly dry; as, if added damp to the other ingredients, cakes will be liable to be heavy. Good butter should always be used in the manufacture of cakes: and if beaten to a cream, it saves much time and labour to warm, but not melt, it before baking. w-:< Less butter and eggs are required '.' for cakes when yeast is mixed with the other ingredients. The heat of the oven is of great im- portance, especially for large cakes. If the heat be not tolerably fierce, the batter will not rise. If the oveu is too quick, and there is any danger of the cake burning or catching, put a l(heet of clean paper over the top. Newspaper, or paper that has been printed on, should never be used for this purpose. To know when a cake is sufiiciently baked, plunge a clean knife into the middle of it; draw it quickly out, and if it looks in the least sticky, put the oake back, and close the oven door until the cake is done. Cakes should be kept in closed tin eanisters or jars, and in a dry place. Those made with yeast do not keep long as those made without it. Biscnits. Since the establishment of the lar;^ MHlem oi-acker manufactories, biscuits have been prodnced both cheap and wholesome in, comparatively speaking, endless variety. Their actual com- ponent parts are, perhaps, known only to the vai'ious makers; but there are several kinds of biscuits which have long been in use, that may here be advantageously described. Biscuits belong to the class of un- fermented bread, and are, perhapa, the most wholesome of that class. In oases where fermented bread does not agree with the human stomach, they may be recommended; in many in- stances they are consiilered lighter, and less liable to create acidity and flatulence. The name is derived from the French 6m cuit, or "twice baked," because, originally, that was the mode of entirely depriving them of all moisture, to ensure their keeping; but although that process is no longer employed, the name is retained. The use of this kind of bread on land ia pretty general, and some varieties are luxuries ; but at sea, biscuits are articles of the first necessity. Hea, or Ship Biscuits, are made of wheat-Hour from which only the coarsest bran has been separated. The dough is matie up as stiff as it can be worked, and is then formed into shapes, and baked in an oven; after which the biscuits are exposed in lofta over the oven until perfectly dry, to prevent them from becoming mouldy when stored. Captains' Biscuits are made in similar manner, but of fim* flour. III. ADULTERATION OF FOOD. The eztensive employment of vari- 0* substances for the adulteration of food will lead to the perusal with in- tarest of a list of those most com- ' monly employed. This list we give blow. The objects of adulteration 1 Mem to be threefold: i 1. By the addition of articles of in- ferior value to increase the bulk or weif ht of the article adulterated. _ 2. To improve the colour of the ar- ticle sold, either by giving the adul- terated article the appearance of a better article of the same kind, or of another article altogether. 3. To increase the taste and flavour by giving flavours to substances which they do not possess, or by increasing the flavour of an article weakened by doltemtion. mi. ADULTESATION OF FOOD. Itl llie following is an alphabetical ar- rangement of the substaucea more commonly used in adulteration: Animal Snbstances. Bone Dust is obtained from the IxHie manufacturers, and is employed | in the adulteration of pepper and sugar, and is also said to be added to flour. Vegetable Snbstances. Annatto is obtained from the seeds of the B'lxa Orellano. It is used for dyeing, and is itself extensively adul- terated. In adulteration it is used for giving a deeper colour to milk and utter, and is also employed for . colouring cheese. Bay Leaves. The produce of the bay tree, Laurus nobilis. They are used in the adulteration of tea. Deans roasted. The common horse- bean is roasted, and used in the adulteration of coffee. Burnt Sugar is made by exposing ugar to heat till the carbon is deve- loped. It is known to those who nae it for the purposes of adulteration as " Black Jack " and Caramel. It is employed to give a deep colour to vinegar, rum, brandy, and sherry, principaUy in deference to public taate, which demands thtft these liquids shall be of a dark colour, al- though it is no proof of their value for the purposes for which they are used. Capsicum. The fruit of the Capsi- eum annuum, which yields Cayenne pepper, is employed in the adiiltera- tion of gin. It u also added to pow- dered ginger and pepper. Cardavioms. The seeds of the va- rioas kinds of cardamom fruits are dded to gin, rum, and porter. Catechu is the extract of the Acacia Catechu and other plants. It contains 70 to 80 per cent, of tannic acid, and - it used to adulterate tea, tobacco, and opium. Cayenne Pepper. (See Capsicum.) Chamomile Flowers. The produce of the Anthemis nobilis. They have a pleasant, bitter, aromatic taste, and re added to beer. Chicory is the root of the Cichormm JtUybus. It is used to make a beverage 6 by decoction. It is extensively added to coffee, both for the purposes of im- proving its flavo ur an d adulteration. Cocculus liidicus is the fruit of the Anaimnta Cocculu<, and contains the poisonous principle, picrotoxin. These berries are used in the adulteration of beer and ardent spirits to increase their intoxicating power. Coltsfoot. The leaves of TussUago Farfara are employed in the adultera- tion of tobacco. Coriandei-. The fruit of the Cori- andrum sativum is used in adulterating beer. Dandelion Boots. Chicory, which is employed to adulterate coffee, is it- self adulterated with the roots of the LeorUodon Taraxacum. Gamboge is a gum resin exnded by the OarcMia-gamboogioides, and other plants. It is a powerful medicine, and 18 used as a pigment, and in colouring confectionery yellow. Gluten. This substance is separated from wheaten flour, and is employed in adulterating tea and coffee. Grains of Paradise. Seeds of species of Elettaria. They contain an acrid oil, and are added to beer and ardent spirits to give pungency and flavour. Lentils. The seed of the Ermim Lent. They are added to farinaceous foods, and also employed to adul- terate drugs. Linseed Meal. The ground seeds of Flax. Used in adulterating pepper. Liquorice. The sweet extract of the root of Glyeyrrltiza glabra. It is used in the adulteration of porter and stout, which it sweetens, thickens, and blackens. LogiBOod. The wood of the Hama>- toxylon Campeiehiatmm. It is used where a red colour is thought de- sirable, as in giving colour to inferior ports and clarets, bottled red fruits, ko. Lupins roasted The seeds of the // pinus are roasted and added to coffee. Ifux Vomica. The seeds of tiie Strychnos yux Vomica are very bitter, and contain the poisonous principle strychnine. They were formerly ex- tensively employed to adulterate beer. Opium. The juice of the jPapavtr 8UBSTANCB8 USED FOR ADULTEBATION. mmmiferwm. It has been added to beer to inurease its intoxicating effect. Pea-flour has been detected as an adnlteratoi in pepper. Potato-starch. The starch of the Potato is very frequently used to adulterate the higher priced starches or sagu, tapioca, and arrow-root. It is also added to cocoa, honey, butter, lard, and many other things. Quassia Claps. The wood of the Quouma exeelsa. It is intensely bitter, md is nsod in .medicine, but is added to beer to increase its bitl^mess. It ia also used to adulterate snuff. Badish Seed. It is used to adul- terate mustard. Biee m tite /itui. It is used in China to adulterate tea. Btce-Aaur. Added to powdered pep- per, mustard, liquorice root, ginger, currie powder, and mixed spice. Boasted Corn. This is wheat roasted, nd is sometimes used as a substitute for coffee, and also added to it for tbe purpose of adulteration. Sago Meal is a cheap form of sago. It is used to adulterate cocoa, ginger, pepper, cinnamon powder, mixed quce, and annatto. Sawdust. Employed in the adul- teration of coffee, chicory, and spices. Starch. Wheat starch is often em- ployed for adulteration, and has been found in sugar, honey, butter, lard, MTOW-root, confectionery, spice, car- Mway, and liquorice powder. Sugar. It is extensively employed M an adulterator. It ii added to honey, milk, porter, gin, rum, brandy, herry, tobacco, liquorice. Sumach is added to snuff. Tobacco. It is added to beer to increase its intoxicating properties. JVeade or Molasses. This ia an im- pure, nncrystallizod sugar, and is added to sugar, milk, sauces, porter, herry, and tobacco. Turmeric It is a pungent yellow powder, the produce of the Curcuma longa. It is added to substances to give a yellow colour. It is used in She adulteration of milk, mustard, cayenne, ginger, opium, rhubM'b, Uquorice, and confectionery. 'Tmntif. Tbe root is cut up and sub- stituted for orange peel in mannft> lade. ' Wheat-flour. Extensively used for adulteration in cocoa, honey, potted , meats, mustard, pepper, ginger, sauces, cinnamon, liquorice, and various drugs. Uineral Sabstanoes. Acetate of Copper or Vfr(li;/ri. This substance is found in pickles, as the result of adding copper to them for the ' purpose of giving them a green colour. Alura. This substance is added to bread for the purpose of preventing an excessive fermentation., to which tho inferior kinds of flour are liable. It also makes the bread white. Antwerp Blue. A modification of Prussian blue, used in the colouring of confectionery. Armenian Bole. This snbstance haa a red colour, which depends on the oxide of iron it contains. It is added to cocoa, anchovies, potted meat, and fish, and sauces, to give them a red colour. This adulteration is another instance of a substance added in de- ference to public taste. Many of the articles of diet to which the Armenian Bole is added, would be regarded as inferior without the colour which it produces. Black Lead. This Is Plumbago or Graphite. It is used for the purpose 41 of mving a shiny facing to tea. , Blue John. This substance, more familiarly known as Derbyshire Spar, is a fluoride of calcium. It forma, when crushed, a white powder, which is extensively used for adulterating confectionery. It is also called ' ' Daff/^ Brickdust. The dust of both white and red bricks is used for adulterating various articles of diet, as chicory, cayenne pepper, cocoa, fcc. Brunswicic Oreen. The true Bruns- wick Green is an oxychloride of cop- per. The false Brunswick Greens are mixtures of chromate of lead and in- digo. They are used for producing - various shades of green in confec- tionery, and are all poisonous. Htim' Umber. An earth containing oxide of iron of a brown colour, em- ployed for colouring confectionery, and adulterating tobacco and snuff. ADULTERATION OF FOOD. I2S Carbonate of Ammonia. Thig 18 "smellinf; salts." It is used by bakers, under the name of "Pop^" for making their bread light. Carbonate o/ Copper. It is em- ployed for giving a green colour to green tea. Carbonate of Lead. This componnd it also employed for adulterating tea. Chalk or Carbonate of Lime. It is employed for adulterating a variety of articles of food, as sugar, honey, potted meats, confectionery, liquorice, &c. Chromate of Potash. It is said to to be used in the adulteration of tea. Chromate of Lead. . It has a yellow colour, and is employed for adulterat- ing mustard, cheese, and snuff, and for the colouring of confectionery. Chroine Yellow is a pale variety of ohrcMiate of lead, and is used for oolouring confectionery. Daff. {&e Blue John.) Dutch Pink is a mixture of a yellow oolouring matter with chalk. It is nsed as a facing for green tea. Binurald Oreen. Known also as Scheele's Green. It is an areenite of copper. It is used in colouring con- fectionery, and is a most vmilent poison. Fdgpar. It ia used in China for adulterating tea. Fuller's arih. This compound consists of silica and alumina, and is sed in the adulteration of tobacco. Oyptum. (See Plaster of Paris. ) Lime, Carbonate of. (See Chalk. ) Magnesia, Carbonate of. Thi salt, as well as the Silicate of Macmesia (Steatite), are amongst the substances used for giving a facmg to green tea. Marble is a hard carbonate of lime, and when ground has been employed to adulterate sugar. Pipe-clay is a componnd of silica tad alumina, and is mixed with honay for fraudulent purposes. Plaster of Paris or Oypsum. It is alphate of lime, and when orystal- liced is called SeleniU. The powder it white. It ia found in tea, potted meats and fish, in powdered mustard and pepper, and in confectionery. It fa also used to give port wine a cmst. PrussUxn Blue. A componnd salt of iron and potash, used to give a facing to tea, aBJT also to colour con- fectionery. Red Lead ia an oxide of lead, and is added to cocoa, cayenne, cnnie powder, confectionery, and snuff. Red Ochre is a compound of oxide of iron with silicate of alumina and chalk. It has a red colour, and is used in the adulteration of coooa, cayenne, tobacco, and snuff. Common Salt is extensively em- ployed as an adulterant. It is added to sugar, milk, bread, butter, cheese, lard, currie powder, sauces, gelatine, porter, tobacco, snuff. Sulphate of Copper or Blue VitrU^ like verdigris, is used for giving a green colour to pickles, bottled fruits, and preserved vegetables. When powdered it is white. It acts in the same way on bread as alimi, and has been used for the purpose of whiten- ing bread. Sulphate (/ Iron, or Oreen Vitriol, has been found amon^t the adultera- tions used for the facmg of green tea. Sulphuric A cid, or OU of VUrioL, ia employed in the adulteration of vine- gar, porter, and gin. Venetian Red is a red fwruginona earth, and is added to articles of food, ground coffee, chicory, tea, cocoa, an- chovies, potted meat and fish, cayenne, cheese, and tobacco. White Clay. This substance ia in- troduced into powdered mustard and confectionery. Water. Very generally used, eap^ ctally in the adulteration of miJk, beer, wines, ardent spirits, sugar, to- bacco, anufi^ butter, &c. Bread is frequently adulterated with aium, which may be detected by piercing a loaf a day old with a very hot knife, the alum attaching itself in very small particles to the blade, and giving off a peculiar smell. The fact that bread is unnaturally white, gives off a large quantity of water, and is made very brittle and dry on beine toasted, points to the presence m. alum, when the above-mentioned test should be applied. ';. t. V -.*: I- tV. DOMESTIO CHEMISTRY. BoApSf in s>n their rarietieB, consist of cert&iii yroportions of grease and Ik aline salts, to which resin and scents ar added in greater or lesser quanti- ties. The common yellow soap is a compound of tallow, resin, and soda ; and what is called honey soap is only yellow Koap slightly refined ami scent- ted. Tlie actual process of cleansing, and the reason why soap cleanses, is this : soap coiiMists of lixivial salts, alkalies, and tallow, and the greater part of the dirt on linen, clothes, &c., consists of oily perspiration, grease, and the dust which snch grease at- tracts. In cold water these matters are insoluble ; bnt in warm water, to which alkalies have in any way been added, the greasy dirt unites with the alts, and Decomej> saponaceous, and o far soluble as that it may be soon washed out. Tliis is the secret of all vaxJUng powders ; and in washing our hands we, in fact, perform a real ehemical experiment. Many kinds of aoap are prepared for the toilet ; the fol'owing are amons the best : Toilette Soap. Take four ounce* of Castile soap, slice it down into a pewter jar, and cover with alcohol ; place the jar in a vessel of water at rach a heat as will cause the spirit to boil, when the soap will soon dissolve; then put the jar, closely covered, in a warm place until the liquor is clarified; take off any scnm that may appear on the surface, and pour it carefully from the dregs ; then put it into the jar again, and place it in the vessel of hot wrier: distilling all the spirits that rise ; dry the remaining mass in the air for a few days, when a white trans- parent soap will be obtained, free from impurities, and void of smell. In this way the best fancy soaps of the shop* are prepared. To colour this soap, add a small quantity of any of the vegetable dyes. Then expose the jar to a gentle heat, and pour the soap out into small moulds to cool , adding a few drops of any perfume Lmion Soap, Take two ounces of lemon juice ; one ounce of oil of bitter almonds ; one ounce of oil of tartar ; and two ounces of Venice soap Stir the mixture (cold) until the different ' y ingredients are thoroughly blended, '^ and it has acquired the consistency of honey ; then put it up in small china boxes. Muk Soap. Take four ounce* of dried root of mallows in fine powder, four ounces of rice powder, two ounce* of oil of tar, two ounces of oil of sweet almonds, six ounces of f 'lorentine iris root, and one drachm of essence of musk. Blend the whole thoroughly, and make it up into a stiff paste with orange flower water ; then mould into round balls or cakes. Wat/i-baUt. Shave thin two ponnda of new white soap into about a teaoup- fnl of rose-water, then pour as much boiline water on as will soften it. Pnt into a brass pan a pint of sweet oil, one ounce of oil of almonds, half a pound of spermaceti, and set all over the fir* till dissolved ; then add the soap and half an ounce of camphor in powder, with a few drop* of lavender-water, or any other scent. Boil ten minute*, then pour it into a basin, and stir it till it is thick enough to roll up into hard balls, which must then be dona a* soon aa possible. Winiltor Soap. Scrape some of tha best white socp very thin, melt it in a stewpan over a alow fire, scent it well with oil of caraway, or other odour, and pour it into a mould. After atanding three or four day* in a dry place, cut it into square piece*. Washing Powders are best bought ready made. But much soap and labour is saved by dissolving alum and chalk in bran-water, in which the linen is to be boiled, then well rinsed out, and bleached. Soap may evea ha \ DOMJSSTW CBBMI8TRT. 186 rendered superfluous, or nearly so, is the getting up of muslins, by washing them in plain water, and then boiling them in rice-water ; after which they must not be ironed, but passed through the mangle. 'Washes. Jfo Vinegar for the ToVet. Gather quantity of rose leaves, and put them in a clean basin ; then add two penny- worth of pure acetic acid, diluted with half a pint of water (cold) ; pour on the rose leaves, and cover well from the air. Macerate for four days ; then train off the fluid, and add a drop or two of otto of rose (or not at pleasure). Of course the above can be made in larger quanties, only observing the same proportions. Elder Flower Water.Tick quan- tity of the flowers, put them into a jug, and pour boiling water upon them. Let the decoction stand till it b quite cold, and then strain through ft piece of muslin. It is an excellent wash for the face, and removes freckles when merely produced by the summer heat. The wash can be made strong, nd can be nsed as frequently aa de- sired ; but one or two applicationa a day are usually sufBoient. Gowland'$ Lotion. Blanched bitter Imonds, two ounces ; blanched sweet almonds, one ounce ; beat to a paste, add distilled water, one quart ; mix well, strain, put into a bottle, add corrosive sublimate in powder, twenty grains, dissolved in two tablespoonfuls of spirit of wine, ana shake well. Used to impart softness to the skin ; and also as a wash for obstinate, erup- tive diseases. Wet the skin with it, either by means of the comer of a napkin, or the fingers dipped into it, ana then gently wipe off with a dry eloth. Wash for the Faef. The following b a cheap and perfectly harmless waoh to remove the disagreeable effects of perspiration on the face and other parts of the body : Procure compound spirits of ammonia, and place about two table- spoonfuls in a basin of water. Wash- ing the face, bands, and arms with this. leavM the skin clean, sweetk and freak. Ferfaxnes Are in a geueial way best prepared by the chemist^ but a few receii>ta for the more useful kinds are hu'e given. Lavender Water. Best Enslish oil of lavender, fourdrachma; oil ot clovea, half a drachm ; mnsk, five grain* ; best spirits of wine, six ounces; water, one ounce. Mix the oil of lavender with a little of the spirits first, then add the other ingredients, and let it stand, being kept well corked for at least two months before it i* uued, shaking it frequently. Eav de Cologne. Take one gaHon of white brandy; sage and thyme, of each one drachm ; balm-mint and spear-mint^ of each one ounce; calamus aromati- cus, one drachm ; root of angelica, one drachm; camphor, one drachm; petals of roses and violets, of each a quarter of an ounce ; flowers of lavender, one eighth of an ounce ; flower of orangey one drachm ; wormwood, one drachm; nutmegs, cloves, cassia, lignea, mace, of each one drachm. One orange and one lemon, cut in pieces. Allow the whole to macerate in the spirit during twenty-four hours ; then distil off s pint by the heat of a water bath. Add to the product, essence of lemons, of cedrat, of balm-mint, of lavender, each one drachm ; neroli anu essence of the seed of anthos, each one drachm ; essence of jasmin and of bergamot, one drachm. Filter and preserve for use. Or, strong spirits of wine, four pints; neroU, essence of cedrat, orange, citron, bergamot, and rosemary, of each twenty -four drops ; lesser carda- mom seeds, two drachms. Distil off three pints in a glass retort and re- ceiver. Or, spirito of wine, two pints; essence of citron and bergamot, two drachms ; essence of cedrat, one drachm ; essence of lavender, half drachm ; essence of orange-flowers, and tincture of ambergris, of each ten drops ; tincture of musk, half a drachm ; tincture of benzoin, three drachms ; essence of roses, two drops. Mix, and filter. Ftrfumefor Handkerehirfi. Oil of lavender, three fluid drachms ; oil of bergamot, three fluid drachms. ;^^; US TAKM Mr ADVICE. extract of amttergris, six minjii^ff ; cam- i phor, one ffrain ; spirits of wine, one pint. Tom well shaken every day lor a fortnight, and then filtered Perfume for Oloves. Extraot of ambergris, two minims ; spirits of wine, one ounce. Rub the gloves in- side with a piece of cotton impregnated with this perfume. Boots and shoes aiay b treated in the same manner. Hose Water. Take six pounds of the leaves of fresh damask roses, and M much water as will prevent bum- iag. Distil off a gallon. PaitUei. Take gum arabic, two Annces ; charcoal powder, five ounces; OMcarilla bark, one-fourth of an ounce; altpetre, three-fourths of an ounce. Mix with water, and make into shape. ArUfieial Musk. Rectified oil of mber, one pound ; nitric acid, four parts ; after some time a black matter H deposited : this, after having been wall washed with water, has verv much the smell of musk. True musk is adulterated with this, but still oltener with dried bullock's blood. Tkt Prineef. Essence of cloraa and bergamot, of each three-quarters of a drachm ; neroU, about a drachm; essence of musk, half an ounce ; eau de rose, spirit of tuberose, and the atrongeat spirits of wine, of each half a pint ; spirits of jasmin and cassia, of each one pint ; dissolve the essences in the spirits of wine, then add the other spirits, and when well mixed, add the rose-water. The Prmee. Ambergris, half an ounce ; musk, three drachms ; lump angar, two drachms ; grind together in a Wedgwood-ware mortar ; ^d oil of cloves, ten drops ; of true balsam of Pern, twenty drops ; and of essence of jasmine, or tuberose, a sufficient quan- tity to convert it into a perfectly amooth paste ; then put it into a atrong bottle, with rectified spirits of wine, one quitrt. Observe, before adding the whole of the last, to rinse the mortar out well with it, that nothing may b lost. Lastly, digest for aix or eight weeks. A very small Suantity added to lavender water, eau e cologne, tooth powder, orwaeh halls, ommunicataa a delicious fragraao. Scents for Pomatums. 1. Oil |- - lavender, fourteen ounces; oilofclovea^ oneounce; oil of marjoram, twoounces; gum benzoin, twenty ounces. 2. Ek seuce of bergamot and essence ol lemon, of each, twelve ounces ; oil of cloves and oil of marjoram, of eaoh three ounces ; gum benzoin, twenty ounces. .3. Essence of bergamot, on* pound ; essence of lemon, eight ounoes) oil of marjoram and oil of cloves, of each, two ounces ; oil of oranges, ona and a half ounce. 4. E^ence of br> gamot, one pound ; essence of lemon, half a pound ; oil of doves, four ounces. 5. Essence of bergamot and essence of lemon, of each half a pound ; oil of cloves, two ounces ; oil of sass^ fras and oil of orange, of each, ona ounce. 6. Essence of lemon, threa ounces ; essence of ambergris, four ounces ; oil of cloves and oil of laven* der, of each, two ounces. Flotoersfor Distillation. It is said that common salt applied to flowera will preserve them, with nearly all their characteristic odour, for several years. Thus roses and aromatic planta may be preSei-ved to any time moet convenient for distillation, or may ba imported for that purpose. The pro- cess of salting roses is to take ona pound of the leaves or other vegetabla substance, one pound of salt, and rub them together a few minutes. Tha friction of the salt forces out the juica of the flower, and the whole is re- duced to an aromatic paste, which ia put in a cool place until wanted. When distilled, the paste is placed in a retort with twice its weight of water. Pretton Smtlling Sa^ts. Slack lime, half an ounce ; carbonate of ammoniac, half an ounce ; each to be well pow- dered and mixed. Add, essence ol bergamot, six dropa ; oil of cloves, two drops ; essence of musk, twelve dropa ; otto of roues, six dropa ; strong liqnor of ammonia one drachm. Afmond Bloom. Dust of Brazil- wood, one ounce ; water, three pinta ; boil, strain; add isinglass, six drachma; cochineal, two drachms , alum, one ounce ; borax, three drachms ; boil ajgain, and strain through a fine oloth. :i DOMESTIC CHEMISTRY. m Thii> is a fine pink coloar, nwd by the perfuTner. FomatumB. Melt vey lUndg one poaiid of prepared suet and tliree ounces of wliite wax. Perfume with any favourite essential oil. To make this softer, add to every pound six ounces of oil of sweet almonds, and if ecessary, more of the perfume. Strain and pot. Hosemary Pomatum. Boil in a tin saucepan, with half a pound o' hog's lard, two large handfuls of flowers of rosemary, nntil reduced to half bulk. Strain and pot. Almond Pomatum. Take one pint of oil of sweet almonds ; set over a slow fire, and gradually melt in it one ounce and a half of spermaceti, and two ounces of hog's lard. The heat mudt be barely sufficient to melt these, for a high temperature would make the oil rancid in a AKB MT ADriOa. the clear liquor and strain through white lilk into porcelain dishes; in four days deoant and filter again into other dishes. The precipitate which has then fallen down is to be dried care- fully in the shade. Cold Cream. Take oil of almonds, oo pound ; white wax, four ounces ; melt, pour into a warm mortar ; add, by degrees, rose water, one pint. Almond Paste . Used to soften and whiten the skin, prevent chapped liands, &c. Sweet and bitter almonds, of e.v!h two ounces ; spermaceti, two drachms ; oil of almonds, half an ounce. Windsor soap, half an ounce ; otto of roses and oil of bergamot, of eaoh, twelve drops ; or, take four pounds of bitter almonds, blanched ad dried ; beat them in a mortar to a smooth paste with lavender water ; dd one pound of best honey, two ounces of oil of jasmine, half a pound of almond powder, and four ounces of fine orrice powder ; beat and mix re- peatedly together. This paste will keep for twelve months. Lip Salve. Take hog's lard, washed ia rose water, half a pound, red and damask rose leaves bruised, quarter uf a pound, work well together in a mortar, repeatedly for two days ; then melt and strain ; add to the lard the same quantity of rose leaves, let them Stand for two more days ; simmer in a water-bath, and strain, stirring in five or six drops of otto of rosea, Pot for use. White Lip Salve is made of eiinal parts of oil of almonds, sperma- ceti, wax, and white sugar candy ; poond, mix, and pot. Inka of varions colours are not difficult to make, if care be taken to follow the directions here given. Black. Take of Aleppo galls, bruised, one pound and a hnJf ; green Titriol, twelve ounces ; powdered gum arable, eight ounces ; rasped logwood, eight ounces ; soft water, two and a hMf gallons. Boil the galls and log- wood in the water till it oe reduced to two gallons, then add the rest, a"d put the whole into a convenient vesgel, stirring it several times during the dy for fourteen or fifteen days, when >t will be fit for use. For smaller quaiWj titles employ the same proportions. Another Blade Ink may be made of bruised galls three parts, gum and sulphate of iron one part ; vinegar and water ; macerate and agitate for three or four days. Indestructible Ink. For black, twenty-five grains of copal, in powder, dissolved in two hundred grains of oil- of lavender, by gentle heat; mixed with two and a half grains of lamp black, and a half grain of indigo. Use- ful for labelling phials, Ao., containing corrosive chemicals. Red. Kaspings of Brasil wood quar- ter of a pound, infused for two or three days in vinegar. Boil one hour over a gentle fire, and filter, while hot, through paper laid in an earthen* ware colander. Heat again, and dis* solve in it, first, half an ounce of gum arable, and afterwards of alum and white sugar, each half an ounce. BltK. Chinese blue, three oimces ; oxalic acid, three quarters of an ounce; gum arable, powdered, one ounce^ distilled water, six pints. Mix. Yellow. lioil French berries, quarter of a pound ; alum, half an ounce, in water, one pint, for half an hour, or longer ; then strain, and dis- solve in the hot liquor, gum arabio, half an ounce. Gamboge, in coarso powder, half an ounce ; hot water, two ounces and a half, dissolved, and when cold, add spirit, about half an ounce. Marking Ink. One drachm of nitrate of silver (lunar caustic), dis- solve in a glass mortar, in double its weight of pure water. This forms the ink. Then dissolve one drachm of salts of tartar in an ounce of water, in another vessel ; this is the liquid with which the linen must be previously wetted, then allowed to dry, and afterwards to be written on. Nitrate of silver is the basisof all marking inks. . Ihvitihle or Sympallutic Inks. 1. Sulphate of copper and sal-ammoniao^ equal parts, dissolved in water ( > writes colourless, 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. 1. A weak aolutioa ISiis^. DOMESTIC CHEMISTRT. \ of anlphate of iron ; turns blue when moistened with a weak solution of prussiate of potash, and hJack, with infusion of galls. 5. Diluted solutions of nitrate of silver and ter-chloride of gold, darken when exposed to sun- light. 6. Aquafortis, spirits of salts, ou of vitriol, common salt or saltpetre, dissolved in a large quantity of water; turns yelL.V} or brown when heated. 7. Solution of nitromuriate of cobalt ; turns ^-em when heated, and disap- pears again on cooling. -8. Solution of acetate of cobalt, to which a little nitre has been added ; becomes rose- coloured when heated, and disappears on cooling. rmitation Indian Ink. Dissolve six parts of isinglass in twice its weight of boiling water, one part of liquorice in two parts of boiling water. Mix to- sether while warm ; then incorporate by little and little, on a stone with a r'ula, one part of the finest ivory k. Heat the mixture in a water- bath till the water has evaporated to a paste. Mould into sticks or balls. Ink for Zvnc Garden Labels. Thirty parts of verdigris, thirty of sal-am- moniac, eight of lamp-black, eight of gum-arabic, and tlmie hundred of water ; dissolve the gum in water, and pour it over the other ingredients, well mixed and reduced to powder. Write with a quill pen. Plumbago/or Zinc Labels Rub the part of the label to be written on with pumice-stone ; then write with a car- penter's black-lead pencil ; and when the writing has been exposed to the air for a few days it will become in- delible. If the label gets covered with mould, it may be washed of^ and the writing will reappear. Dyeinff. The more difficult pro- cesses in dyeing are best left to the professional dyer, but many persons will be able to accomplish the follow- ing successfully : _ For SmaU RibboTu. Procure your liquid dye magenta or any other colour you prefer of a good chemist. The ribbon must be very light white is best and must, before making use of the dye, be washed in strong soap ltd water, and aftorwarda rinsed in plain hot water. Then take a quart of water, nearly boiling, pour into it a few drops of the dye, stir well, put in your ribbons, anj stir well during the time of dyeing. Cotton maybe Dyed Red thus : ^Boil in an iron kettle one pound of cam- ' wood. This will colour three pounds of cotton cloth a light red ; let it ra> main in the dye for a day or two, air- ing and heating it now and then. To Dye Leatlier, Iron, Wood, Keep a clean oyster-shell in the kettle. To Prevent Jronn Sticking on Starched Articles. Well cleiin, and then mb the iron on soap ; then wipe and pro* ceed to iron. Kepeat, if necessary. Iron Moulds, to Keniove. Wet tho spots with water, then lay the linen on a boiling hot-water plate, and put a little essential salt of lemons on it. As the part becomes dry, wet it again, keeping the water in the plate at the same degree of heat. When the spots disappear, wash the linen in cold water. To Clean Cloth. Dissolve in a pint of spring water one ounce of pearlash, and add a lemon cut in slices. Left stand two days, then strain the dear liquor into bottles. A little of thia dropped on spots of grease will boob remove them, but the cloth must bo washed immediately after with cold water. Stains 7*0 Remove from Booh, lfe.A it is often important to ro> move these stains effectually, the fok lowing hints will be found useful >- Oxymuristic acid removes perfectly stains of ink. Spirits of salt, diluted in five or six times the quantity at water, may be applied with succeM upon the spot, and after a minute or two washing it off with clean water. A solution of oxalic acid, citric acid, and tartaric acid is attended with tha least risk, and may be applied upon I the paper and plaias witnout fear ot 9 S ;i^^ m TAKE Mr ADVICE. damage. These acids, taking out writ- ing ink, and not touching the printing, can be safely used for restoring books where the margins have been written upon. Oreate Spott. Scrape the surface grease or with a blunt knife ; warm carefully the part stained, and apply blotting-paper ; then dip a brush in rectified spirit of turpentine, heated Almost to boiling, and draw it gently over both sides of the paper, which most be kept warm ; repeat until the grease is entirely removed. To re- ' store the paper to its former whiteness, dip another brush in spirits of wine, end draw it over the place which was Btained, and round the edges of the pot Forsaad Woollen Goods 7*0 Preserve from Moth. There are everal standard receipts ; but they re rendered useless unless the furs or clothes, when laid aside, are placed in m roomy drawer lined with cedar, and have small pieces of crude camphor prinklod amongst them ; and once a month, at least, be taken ont, eza- '<< in the sun, and beaten with a cane. To preserve furs on a voyage, they must be secured from damp, and thickly covered with Cayenne penper. The following mixtures, ground to tine powder, sewn up in little bags, and Eit among your clothes, are preventa- ves: 1. Take one ounce each of cloves, i, caraway seeds, nutmeg, mace, cinna- mon, and Tonquin beans ; then add Mmuch Florentine orris-root as will equal the other ingredients put to- gether. 2. Two ounces each of cori- nderpowder, Florentine orris powder, powdered rose-leaves, powdered sweet- cented flag root, four ounces lavender flowers, powdered, one scruple musk, one drachm powder of sandal-wood. Turpentine sprinkled over the clothes is said to effectually preserve. They ought to be well aired before wearing. A simple method is to wrap the fur m brown paper, well sprinkled with pep- per outside, and placed in a tin box. Waterproofing. Cloth. Put into a bucket of soft water half a ponnd of sugar ol lead, and half a pound of powdered alum ; stir occa> sionally until .clear. Then pour off into another ^bucket, put the cloth in and let it remain for twenty-fonp hours ; hang up to dry without wring- ing. Any woollen clothes may be waterproofed bv this simple method. Calico, itc. Take three pints of pale linseed oil, one ounce of sugar of lead, and four ounces of white resin ; the sugar of lead must be ground with a small quantity of the resin, and added to the remainder ; the resin should be incorporated with the oil by means of a gentle heat. The compo- sition may then be laid on the cahco with a brush. Boots and SItoes. Melt together one pint of linseed oil, eight ounces of suet, six ounces of beeswax, and one ounce of resin. Apply *ith a brush. A Chinese Waterproof Composition^ which hits the property of making wood and other substances perfectly water-tight, consists of three parts of blood deprived of its fibriue, four of lime, and a little alum. Cardboard when covered with the composition, becomes as hard as wood. Waterproof Packing Paper. The paper must first be covered with a resinous liquid, then painted over with a solution of glue and soot to prevent blotches. After this is dried, the waterproof coat is applied. This is prepared with two and a half ounces of powdered shellac, dissolved in two pints of water, which is gradu- ally brought to boil and stirred until it is perfectly dissolved, then gradually add one-third ounce of powdered borax and thoroughly mix. The liquid ia then left to cool, but while still hot^ anv mineral colour such as lampblack, yellow ochre, Sec, may be added, and when quite cold it is ready for use. Varnislies. A capital colourlesa varnish for many purposes i made thus : Dissolve two ounces and a half of shellac in a pint of rectified spirits of wine, boil for a few minutes with five ounces of well-burnt and recently-heated animal charcoal. A small portion should then be filtered, and it not colourless, more charcoal most bo added.. When all colour ia DOMESTIC CHEMISTST. in removed, press the liquor through lilk, and mter through thick blotting paper. This varnish is useful for drawings and prints that have been sized, and may be used on oil paint- ings which are thoroughly hard and dry ; it brings out the colours. Another Picture Varnish is made of mastic, twelve ounces ; Venice turpentine, two ounces and four drachms ; camphor, thirty grains ; pounded glass four ounces ; r.nd oil of turpentine, three and a half pints. Let the mastic dissolve with frequent agitation, then after setting for some time, pour off the clear part, and keep for use. Mastic Varnish. Take of gum mas- tic two and a half pounds ; powdered glass, one and a quarter pounds ; and turpentine, end gallon. Put into bottle that will hold twice as much, and shake it at intervals, till the mastic is dissolved. Lastly, filter through blotting paper. This removes the glass, which was used to prevent the mastic sticking. Mahogany Varnish. Take litharge, anil powdered dried sugar of lead, of each one ounce ; clarified oil, nearly a gallon ; sorted gum aniroi, two pounds; boil together till it "strings" well, then cool a little. Then a gallon to a gallon and a half of oil of turpentine should be added, mixed, and then the whole strained. Qraining to imitate Rosewood. A good and lasting imitation is thus effected A concentrated solution of hypennangate of potassa is spread smoothly on the surface of the wood, and allowed to act until the desired shade is obtained. Five minutes suffice ordinarily to give a deep colour. A few trials on a spare piece of wood will indicate the proper pro- portions. When the action u termi- nated the wood is carefully washed with water, dried and then oiled and polished in the usual manner. Graining to imitate Oak. Take van- dyke brown and chrome yellow, mixed with about one part of boiled linseed oil, and two parts turpentine ; add a small quantity of litharge tu cause it to dry soon. The wood is afterwanls glased. The paint oaed for glazing ia a mixture of vandyke brown and burnt umber ; or lampblack may ba substituted for~T&e latter. It is drawn lengthways along the wood with a small brush, wet with sour beer; there must be no nil used in the ghus- ing process. When perfectly dry, varnish with oak vamisn. Roofing for Um-homes, Doveeote$, &c. Boil tar in an iron pot, and stir in finely-powdered charcoal. Stir con* stantly until the whole is reduced to the consistency of mortar. Spread this, with a broad wooden trowel, on any wooden roof of outhouses, &c., to the thickness of a quarter of an inch. It will resist heat and cold, and last for years. Prepared Polish. Take half a pint of best rectitied spirits of wine^ two drachms of shellac, and two drachms of gum-benzoin. Put into a bottle ; keep in a warm place till the gum is all dissolved, shaking fi- quently ; when cold, add two tea* spoonfuls of best clear white poppy od ; shake well together, and it is fit for use. This is useful for finishing after using French polish, as it adds to the lustre and durability, as well aa removes every defect, and gives tho surface a brilliant appearance. To Polish Ivoiy, hone, Torloiseshdi, Ae. - Take a small quantity of whiting free from grit, mix with water to the consistence of cream, and apply with a piece of soft rag, rubbing gently till polished, and tmishing with dry whiting. Should any whiting remain between the teeth of combs, &o., re> move by dipping the article in cold water and drying in a cloth. The above may also be used to polish and remove scratches from the fingernaila. Silvering Lookijag- Glasswk Take a sheet of tin foil, and spread it npon a firm, sm >oth table ; then rub mercury upon it with a hare's foot MSL the two metals incorporate. Lay the plate of glass upon it, and load it with weights, which will press out the excess of mercury that was applied to the tin foil. In a few hours the tin- foil will adhere to the glass. Two ounces of mercury are sufRuient for three Square feei of glaet. QUm^^m IM TJKE MT ADVICE. are silvered thus : To four ounces of quicksilver, add as moch tinfoil as 'will become barely fluid when mixed. Let the globe be clean and warm, and inject the quicksilver by means of an earthen pipfa at the aperture, turning it about till it is silvered all over. Let the remainder run out, and hang the globe np. Take care not to inhale the fumes of the quicksilver. Blacking. The only difference between paste blacking and liquid blacking for boots and shoes is the quantity of liquid put into it. To make it take ivory black, ground fine, four ounces ; treacle, two ounces; vinegar, three-quarters of a pint ; sper- maceti oil, a teaspoonful. If the in- fredients are of the best qualities, this lacking will be found exceedingly food. Mix the oil with the blacking rst, then add the treacle, and lastly the vinegar. Oil of vitriol is some- times used in the making of blacking ; if used in small quantities it is not JDJnrious, but it ia not necessary. Another Beceipt is : Take four ounces of ivory black, three ounces of the coarsest sugar, a tablespoonful of weet oil, and one pint of small beer ; mix them gradually together cold. To Polish Sxamdled Leather take milk and linseed oil in the proportion of two-thirds of the former to one-third of the latter make each lukewarm ; nix ; rub on with a sponge, having previously mmoved all dirt, &c. Rub this off, and keep rubbing with a soft dry cloth, until orilliant. French Polish for Boots. Take half ftpound of logwood chips, a quarter of pound of glue, a quarter of an ounce of indigo, pounded very fine, a quarter of an ounce of soft soap, and a quarter of an ounce of isinglass. Boil in two pints of vinegar and one of water for ten minutes after ebullition ; then strain. When cold, it is fit for use. To apply, the dirt must be washed from the boots ; when quite dry put the polish on the boots with a sponge. Blacking for Harness. Melt to- gether four ounces of mutton suet and twelve ounces of bees' wax; add twelve ounces of sugar-candy ; four ounces of oft soap diwolved in water ; and two ounces of indigo finely powdered. When melted and well mixed, add half a pint of turpentine. Lay the blacking on the harness with a sponge^ and polish off with a brush. Tnia blacking is both brilliant and durable. Disinfectants. Perhaps the best disinfectant is Chloralvm, which can be cheaply and easily purchased. It is highly to be recommended, as safe, sure, and powerful. Chlwide of Lime is another excellent preventative half a pound to five gallons of water is the quantity recommended. Aromatic vinegar poured upon a heated iron plate is perhaps the pleasantest, and IS very good. The cheapest, and at the same time one of the most con< venient and agreeable of all, is common coj'ee. Pound the well-dried raw bean in a mortar, and strew the powder on a moderately heated iron plate. Carry through the house a roaster containing freshly-burned coffee, and offensive smells will be removed. A fumigating disinfectant is common salt, three ounces ; black manganese, oil of vitriol, of each one ounce ; water, two ounces. Carry it in a cup through the apart- ments to be fumigated, and shut up for an hour or two. This is especially good in cases of sickness. Carbolic Acid ia used as a disinfeo- tant, and Professor Gamgee has re- cently recommended the deliqufsccnt chloride of alwniniwn ; the latter ia non-poisonous, free from any odour, prevents decomposition, absorbs nox- ious gases, and destroys parasites and germs. Water may be purified by stirring into it powdered alum a teaspoonful to three or four gallons. This will precipitate the impurities. Sealing Wax.- Good BotUt wax, for sealing wines, liqnenrs, &c., is made thus -.Black. -Black resin, six pounds and a half ; bees' wax, half a pound ; finely-powdered ivory block, one pound and a half. Melt together, ifed. Substitute Venetian red, or red lead for the ivory black. Oreen.-r Green bice or powdered verdigrit. ij^ue Indigo. Letter wax is made thus: JSed. Shellac (very pale), foui ounces; cautiously melt m oofpet DOMBSTia CHEMISTT. va Bftn over a charcoal fire, and when lased add Venice turpentine, one and a quarter oance; mix, andaddverimlion, three ounces ; remove the pan from the fire, cool a little, weigh it into pieces, and roll them into sticks on a warm stone. Black. Shellac, sixty parts ; ivor^ black in an impalpable powder, thirty parts ; Venice turpen- tine, twenty parts. Proceed as for red wax. dh-een. Shellac, four parts ; Venice turpentine, one part ; melt gently together and add the proper colour ; the best greens are powdered verdigris, bice, or Scheele's green. Cement for Marble, Olass, Poret' loin, tfcc. Take a small portion of pow- dcredquick-lime, and mix with cold lin- seed oil to the consistency of thin paste. Be sore the edges are clean, and apply with a small brush, gently pressing the pieces together. This cement is onl^ applicable to articles that can re- main undisturbed for some time, but when set, is most durable. A simple Cement for Marble. Clean parts to be joined, put together firmly with white lead, and let stand. An excellent CrmetU for Fastening Knife Handles, Ac. Take a small quantity of Bath brick-dust, and about half the quantity of resin, reduce to a fine powder ; fill the hole in the handle with the mixture ; make the part of the knife, kc, to be inserted rather hot (in the fire) ; pat it in the handle, and let it remain till set. Olue Cement. This cement is most useful for joining broken articles of a strong nature. Melt one pound of glue without water, or with aa little as possible ; when melted, add one pound of resin, and four ounces of either red lead, Venetian red, or whiting, or ivory black, according to desire. ParcKmtiu 0/u. Boil a pound of parchment in six quarts of water, until the quantity is reduced to one quart. Then pour off from the sedi- ment, and boil again till as thick as glue. Take out, and keep for use. Japanese Cement. Mix ground rice with cold water, and gently boil. This is acani al paste for paper, fto. Glxu. to UniU Polished Steel. Dia- .-alTa five or six bits of gum mutic. each the s ze of a large poa, in as much spirits of wine as will make it liquid. In another vessel dissolve in brandy as much isinglass, previously softened ^. water, as will make a two-onnoe phial of strong glue, adding two small bits of gum ammoniac, which must be rubbed until dissolved. Then mix tiis whole with heat. Keep in a phial closely stopped. When used, sat Um phial in boilm;| water. r , General Beeeiptt. Test for Gold and Silver. A test often employed by jewellers, is to slightly wet themetal, audgently rub it with a piece of lunar caustic, fixed with a pointed piece of wood. If the metal be pure gold or silver, the mark will be faint ; but if an inferior metal, it will turn quite black. To make Olasse.s, :perin'enKi^A ^ * '. Afterwards rinse in cold water. Take care no spots of either acid or potash fall on the clothing. Another way. ^They may be washed with tea-leaves and strong soda-water; and then rinsed with cold water. To Take Away Smell of Tobacco Smoke in Sitting Rooms. While smok- ,: ing, place a large basin of cold water / in the room. To Clean Setcing Machines. When clogged with oil, procure a little ben- zoliue (of the kind usually employed to take grease spots out of silk, kc), and drop a small quantity into those portions of the machine generally oiled; when this is done, treadle the machine for a few minutes, and when the oil is softened wipe perfectly clean with a soft rag, and ou as usual. An apron spread over the dress is desirable during the above process. Bird-lime, to Make. Gaiher some holly in the summer, and take the middle bark ; boil for six or eight hours, in water, until tender ; then drain off the water, and place in a pit under ground, in layers with fern, and surround with stones. Leave to fer- ment for two or three weeks, until it forms a sort of mucilage, which must be pounded in a mortar, into a maaa, and well rubbed between the hands in running water, until all the refuse is worked out ; then place it in an earthen vessel, and leave for four or five days to ferment and purify itself. Turpentine will remove any of the lime that may stick to the hands. Size for Prints. Tiiie a quarter of a pound each of pale glue and curd- soap ; dissolve in three pints of hot water, with two ounces. Feathers are Curled by the ribs being scraped with a bit of circular glass in order to render them pliant ; and then by drawing the edge of a blunt knife over the laments, they assume a curly form. To Fix Pencil Drawings. Take pale resin, and dissolve it in spiiits of wine; lay the drawing on its face on a sheet of clean paper, and brush the back *t the drawing with the solution. This penetrates through the paper, and DOSfESTTO CEEMISTRT. m the spirit evaporates, the resin is de- posited as a vamisb on the drawing. This will not answer with card, or anything thick ; hut a weak solution of isinglass mav be placed in a shallow dish, and the drawing passed through it, so as to wet every port. Hair Dye. No method has yet been made public which answers the desired purpose, and is at the same time attended by no inconvenience. The basis of most of the powders is qnicklime, and that of the lotions, nitrate of silver. The powder is thus made : Dip six ounces of quicklime in water, and when it has fallen to pieces, pound it, and sift it through a nne sieve ; then add four ounces of litharge, and two of starch, also sifted; this is made into a paste with warm water, and the hair is completelv covered with it, after which an oil- skin cap is bound on, and allowed to remain the whole night. The hair is washed on the following day with soap and water, and then oiled. This gives a deep block, but with rather a purple hue ; by increasing the starch, the shade will be lighter. The hair lotion or water is made as follows : Poor upon half an oimce of pure silver three-quarters of an ounce of nitric acid, and expose to sharp heat to dis- solve the silver ; decant the liquid, and add half a pint of water ; by in- creasing the quantity of water lighter shades are obtained. The practice of dyeing the hair is unworthy of civili- lation ; it is a sham and a cheat, and the time will come when a woman with dyed hair will be considered as contemptible an object as a guardsman la stays. To Darken the iTalr. Nitrate of silver (Innar caustic) is the agent commonly employed iu hair dyes. A leaden comb is also recommended by some ; but the introduction of silver or lead into the system through the tubes of the hair is always somewhat dangerous. A better wash for dsu'k- ening the hair may be made from o aoAi/ton of the green husks ofxcaJnrUs, applied with a brush as frequently as necessary. 'Hiere are no other vege- tabto kair dyes of tug eertaia Tain*. Depilatories. Nostrums to n- move snpertiuous haics from the face or neck are all more or less dangerous, and should only be used under tha advice of a surgeon. The following, are, however, the least harmful ; To Remove Superfluous Hair. Saturate the skin with olive oil, and let remain one hour ; then wipe it off and apply the following mixture with a brush : One ounce finely powdered quicklime, one drachm powdered or* piment, mixed with white of egg. Miscellaneous. Washing Coloured Linevs, Muslmi, ike. They should not be soaked or soaped over night. When ready for washing, put into cold water and wash very speedily ; if very dirty, the w^jw may be lukewarm, and no more. ^^ not use the smallest particle of soda. The best soap is common yellow. The soap should not be allowed to remain any time on, and the linen must not lie in the water any length of time. One article should be washed at a time, and immediately rinsed, the others remaining in a dry state by the side of the tub. The rinsing water should be cold, soft water, with salt in it. When an article is taken from the rinsing tub, it should be rung very gently. Silk pocket-handkerchiefs re- quire to be washed by themselves. Handkerchiefs containing snuff should be put to soak by themselves in luke- warm water. Three hours after, they should be rinsed out and put to soak with the others in cold water for a couple of hours. They should then be washed out in lukewarm water, being soaped as they are washed. If all the stams are not out, they must be washed through a second water. When finished, they should be rinsed in cold, soft water, with salt. They may b rinsed altogether, thrown into a dry tub, and from thence into the rinsing tub with the others. To Wash Blankets. Oat a pound of yellow soap into thin slices, and place them, or as much as will be reauired, in the copper with water ana boiL Pour into a tub and add cold water to the required warmth, put in blanket and waab well with haiuior dolly i ra; 188 TA KB MT AD VIGB. peat, adding a little blue with the hot water; wring, tight and shake well. To Wash Damask CV*rtoi'n. Shake the dust off, lay in cold water to free from smoke, use boiled soap as in blankets, and wash in tepid water, then rinse in cold water with a hand- ful of salt thrown into it< To Wash Carpets. Sweep the carpet thoroughly, take a large pail of hot water, coloured with blue, if any white in it ; wet about half a yard of the carpet, rub it well with a piece of oax>, then use a hard brush, wash off witn clean Uannel, and dry with a eoarse ch>th. Rex>eat on other parts. Do not wet the carpet too much, and have the water frequently changed. To Clean Ei-mine /\ir. Take out the linings and stuffings, lay the fur flat on a table covered with a clean oloth. Take a piece of fine whiting and rab it into the fur ; shake tho- roughly, and repeat again till clean. Rub well with a clean towel. To Renovatt Black Clothes. Care- fully clean from dust ; take out any pots of grease with turpentine, the mell of which may be destroyed by Msence of lemon. Boil a few chips of logwood in a little water, and sponge the cloth with it ; or, make a strong infusion of galls, and a solution of copperas and green vitriol, or sulphate of iron, and either moisten the parts eparately, or mix the liquids in a pUaL To' CUatue Glass Vessels in tohich PetroUum has been kept. Wash the vessel with thin milk of lime, whicJl^ forms an emulsion with the petroleum, and removes every trace of it ; wash a second time with milk of lime and a mall quantity of chloride of lime, and the smell will be completely removed. If the milk of lime be used warm, in- stead of cold, the operation is rendered much shorter. To Render Wood, Cloth, Paper, > wine, sod the ailiiering drops should be made to rug backward* aud fw wards on the pa^r. then quickly but carefully dry. If the wine b fr ee fr om logwood, tha colour shown will be grey or rose red greyish, but if logwood is present tho tinge will be sky-olue. _ To Detect Arsenic. Mix the arse- nious liquid with hydrochloric acid until fumes appear ; chloride of tin ia then added, which produces a basio precipitate, containing the greater part of the arsenic aa metal, mixed with oxide of tin. Imperishable Putty. Mix together ten pounds of whiting and one pound of white lead, with the necessary quantity of boiled linseed oil, adding* wine-glassful of best sweet oil. This last prevents the white lead from hardening. To Preserve Wood. Mix one pound of chloride of zinc with five gallons o water. Steep the wood in this sola* tiou. Volunteers' Bells are glazed by beaten white of egg, adding to an equal quantity of cold water, and little sagar candy. To BUach //air. Wash well In strong warm pearlash water ; spread the hair upon the grass for several days, that it may be alternately ex- posed to dew and sun. Light hair will bleach this way. Dark hair should be sent to a professed bleacher, as many of the means used destroy the gloss. L^IU Mahogany to Darken. If in repairing old furniture liehter pieces of wood are introduced, they may be darkened by washing with a weak so- lution of quick lime. Oreen Paint. An economical and capital paint for summer houses, Ac, is made thus : Take four pounds ol Roman vitriol, and pour on it boiling ' water ; when dissolved add two pounds of pearlash, and stir the mixture well with a stick until the effervescence ceases ; then add a quarter of a pouud of pulverized yellow arsenic, and stir the whole together. Inodorous Paint. A compositioo for mixing with lead and other oolours to form a paint in lieu of linseed oil, ^fl turpentine, and the usual driers, has ^1 lately been patented. The inalerial ^ ,S^iirt<^s. .^:.^ TAKX UT ADVICE. onnata be- hind, particularly where the diseaae is of frequent recurrence. Apoplexy. A man in an apoplectio state breathes very hard, like snoring, his face, head and eyes look swollen, and the body is more or less paralysed. Put him to bed and send for the doctor instantly. Until he comes keep the head well raised, remove the collar, kc, and let him be kept easy and cool ; apply hot mustard poultices *v the soles of the feet and tne thighs inside. The patient must be bleii freely from the arm as directed {see blood-letting), and have rags dipped in vinegar and water, or even piain cold water applied to the head. The bowels must be opened, but this is difficult, and had better be left to the doctor. If, however, he does not come quickly, mix eight or ten grains of calumel with two drops of castor- oil, and put on Um tongue, aa far bck as yon can. On Fits generally. Lai the above treatment be promptly attended to, and in the case of apoplexy which is distinguished by the snoring, tb'; paralysis of the body, the swolleu head, &c. send for the doctor with all possible speed, aa the patient may die in a few minutes. Simple fainting fits at the sight of blood, of fright, a shock, &c. need 9ccasion little alarm, as they seldom last long. In all serious cases give the patient air, aead crying children or servants out of the room, keep cool and collected, for re- member on your presence of mi^d the patient's life may depend. Biood-lettiny. - -Only bleed in oaaec of DOMESSTIO MEDICINE. Itt the greatest emergency, and when the doctor is delayed. Bind a handker- chief round the right arm, three or four inches above the elbow. Then let the hand be opened and shut ; when the veins snell you will see one in the middle of the lower arm which has two branches, and the outer branch is the best to bleed from ; hold the lancet (a sharp pen-knife will do) between the thumb and fore-finger, . cut the vein slanting and lengthways, not deep. A\hen the pube sub- sides enough blood has been taken way. Then remove the bandage, put the left thumb on the cut, and when the bleeding stops put on a pad of lint, and bind it tirmly with a handkerchief. Brviset. One of the very best remedies for all kinds of bruises is tincture of arnica, diluted in from three to four times its bulk of water, and rubbed in carefully. Vinegar and water, Ean de Ck>logne, brandy, soap liniment or opodeldoc aie all excellent remedies if gently rubbed in. In more severe cases, and where the acci- dent is near an important part, as the eye or any of the joints, leeches must be employed, repeating them accord- ing to cii-cumstances. It is unwise, however, to bleed unless nnuer the advice of a medical man. If consider- able fever be present, bleeding from the arm, purgatives, and low diet, may become necessary. A bread and water poultice and rest will generally do all that is neceesary, after the appli- cation of the arnica. In the last stage, where there is meic^y a waut of tone ftnd swelling, fricti>>n should be em- ployed, either simply or with any common liniment. Wearing a ban- dage, pumping cold water on the part, tucceeded by warm friction, a satu- rated solution of common salt in Water, have each been found success- foL A capital Unimeut is compound oap liniment, one ounce and a half, lauoannm, half an ounce ; mix and rnb in. Wound*. Simple, slight cuts only Aeod that the edges of the wound should be placed carefully together lirbt ascertaiuinj( that uu ioi-eign niat- ters, such aa glass, splinters, dirt, fto., are in the c ut a nd then fastened tightly with diachylon (white stick- ing) plaister. More serious wounds should be promptly treated by the doctor, but until his arrival a weak solution of tincture of arnica (one part to twelve parts of water) m/kj safely be used, bathing the wound well This is an exceSent remedy. If an important part be severely wounded, such as any part of the arms, legs, thighs, &c. , attended with a profuse discharge of blood, compres- sion, until a surgeon anives, should be made thus : viz., tie a handkerchief or bandage bolow the wound, looscljF round the limb, put a strong piece at stick, about a foot lon^ under tlia handkerchief, and twist it round and round until the bandage is tight enough to check the discharge. Sciatches and Small Cuts should be washed clean in warm water, bathed in a weak solution of tincture of ar- nica, and strapped up with plaister, or if free from dii-t simply bandage with a clean rag. If there is much inHammation apply a broad and water poultice. Sprains. For sprained wrist or ancle make two flannel bags, each a foot long by six inches wide, till them with bran and plunge into boiling water till thoroughly saturated, then squeeze almost dry and apply one, as hot as he can bear it, to the patient's ancle or wrist. Clontinuo this, apply- ing one as soon as the other gets cuol, for many hours ; then apply a stimu- lating embrocation, and bandage well up. All strains are assisted in their cure by bandaging, but they should not be applied until hot fomentations, followed by the application of the embrocation with plenty of friction before a fire. This is a great pedes- trian's advice. Sprained knees can \m treated in the same way. DUlocations and Fradvre*. Th danger of interfering with these mat- ters is so great that unless an experi- enced and clever surgeon can be immediately obtained, the patient should be gently placed in a cab, and diivu (xuick^ m> theueaiesthusfita^ IM TAKE MT ADVTCR. or, if none near, surgeon's house, keep- i])g the limb as nearly as possible in ito natural position. BUet and Stings. Snake bites are nncommon in this country that we will simply say that sucking the wound, catting ont the affected parts, and cauterising are necessary. Am- monia is said to be an effectual remedy. Wasps, gnats, bees, &c., sting very frequently, but their victims are easily cored, unless the part attacked be the eye or throat. The stmg must be token out with a needle, and then the p}ace squeezed tightly, sucked, and a liniment of powdered chalk and olive oil in a paste applied to the part. When the sting is inside the mouth or throat, leeches must be at once ap- plied, a strong gargle of salt and water need, and the doctor sent for. For the bites of dogs take immediately warm vinegar or tepid water, and wash the wound very clean ; then dry it, and pour upon the wound a few drops of moriatio.acid. Mineral acids attack the poison of the saliva, and its evil effect is partially neutralized. This treatment, however, good as it is, is seldom successful, there being no anti- dote to the bite of a mad dog. The doctor's aid must be sought instantly. Cat bites and scratches may be safely treated with a solution of tincture of mica freely and perseveringly used. FalU where the Patient is Stunned. Undress the patient, put him into ia warmed bed, send for the doctor, and let the patient remain untouched un- til he arrives, even \f it be tix hours. Nothing but quiet and moderate wannth will do anv good. Burnt and Scald*. For all simple bums coat the place well with com- mon flour, or, wnich is better, pow- dered whiting, or scraped potato, or cotton- wool with flour thickly dusted oyer it, or eum water, or sweet oil and bind a clotn over. Even plunging in cold water will do good, as it answers the first necessity, keeping the in- Inty from the air. Soap scraped up fine, laid on, and bound over, is also ex- cellent. "The body should be kept cooL and the boweu rather open. If tbe nua or scald be more serioiu^ and little bladders appear over the surface^ spread on linen or lint a liniment made of equal proportions of linseed oil and lime-water well mixed ; or apply warm linseed meal poultice. As severe bums and scalds are attended with great pain and irritability, and often with considerable danger, a doctor/ should be promptly sent for, any of/' these remedies bemg applied mean* - while. Accidental Poisoning. Send for the doctor instantly, and until he comes observe the following. If the thing swallowed causes an intense buriiinjj in tlie throat it is probably a "corro- sive " poison, that is, it destroys the textures with which it comes in con> tact. Make the patient swallow glass of sweet or of sperm oil, or melted butter, or lard, whichever is most convenient to use, and then, within five minutes, half a pint of warm water in which has been stirred a teaspoonful each of table mustard and salt. When the poison taken is known to be nitric acid (aqua fortis), snl* phuric acid (oil of vitriol), or mnriatio acid (spirit of salt), emetics must on ho ACCOUNT be gite. A mixture of mag- nesia, powdered chalk, or whiting, or plaster from the ceiling, and milk and water, made to a paste, and freely given ; or soap ana water. When poison has been swallowed which haa no special effect on the throat, but causes sickness at the stomach, faint- ness, drowsiness, stupor, or any other 8t:"'hingly unusual or unnatural feel> ing, let him swallow instantly .the whites of a dozen eggs in a qnart of water, a glassful every three minutes, and, as quickly as can be prepared, half a pint of coffee made thus : on a teacupfol of ground coffee pour half pint of boiling water. Stir into it the white of an egg. After allowing it to rest a minute or two, pour into a eold cup, and when not too hot let hisa dnnk it. Then within five minutes pour a glass of water on a tablespoon- lul each of ground mustard and table salt, stir, and let him drink it in- stantly. The egg in the stomaoh more promptly neutralizes a larger number of poisons thsn anjr othw M' 4-* . .'J 1 DOilESTIO MEDICINK 145 known cnfaitAnce ; the coffee acta thus on tiia next largest number, while the mixtnre relievea the itomach of the whole of ita contents by vomiting. These things, too, are always ready Mid at hand. In the case of xMiBoning by lartda- mtm (f^inm), the symptoms are very like apoplexy, the patient rapidly becoming insensible, and snoring heavily. The first care is to empty the stomach. If sulphate of zinc can be procured, from twenty to thirty graina dissolved in water are to be given immediately. Failing this, a mustard emetic must be administered, and the back of the throat tickled with a feather. Vomiting must be tticouraged by copious draughts of tepid water. During this tmie let the patient be walked np and down between two persons constantly and without rett for two or three honrs. Wken pruMie m neglect of the digestive organs and ir- regularity in the bodily functions than fromanyothercause. Remove the cause and the effects will disappear. For ordi- nary headaches, arising from too great an attention to business or studv, itrong ammonia, smelling salts, cold water on the head, and from ten to fifteen drops of chlorodyne in a wine- glaas of water, will generally be found n effective cure. Headaches arising from functional disorders must never be trifled with. They are often the precursors of rheumatism, epilepsy, or paralysis, and if not attended to in time, or yield to the simple remedies above mentioned, must be medically treated. Tooth-aehe. The only real and last- ing cure for toothache is the extraction of the carious tooth. Great relief may, however, be obtained from putting into the hollow a pellet of cotton woo! with one drop of oil of cloves or oil of >> nutmeg on it. A small piece of cam- phor kept in the mouth is a great relief. Creosote and all mineral acids destroy the teeth and are ex- tremely dangerous to use, as an over- , dose might be permanently injurious, if not immediately fatal. The teeth should be brushed every morning and again every evening with clear water and powdered uharcoaL When several teeth are aching at one time the cause is generally some rheumatic affection, and is best cured by the ap- plication of hot flannels to the face, first rubbing the outside of the cheek with some soothing liniment, or a hot brocation of poppy-heads. A trust- worthy, though only temporary cure ii t teke amall pieoe et akeet aino and a silver coin, a little larger tlum the zinc. Hold the tooth between them, letting the two metals touoh each other. This is in fact a galvanic battery, and will act upon the nerve of the tooth in a very few minute*. We have tried the following very sno- cessfully : make a little mualiu hag, and fill it with ground pepper ; fasten up ; dip it in brandy or whisky. Pnt this in in the ear cm the side of the achins; tooth. A little wad of tobacco placed in the tooth, or smokinff m strong pipe will also give relief. Hol- low teeth may be stopped, wktn not aching, by tilling the hole with gutta- percha, made soft in hot water, and gently pressed into the tooth. Thi( will harden, and pieveut the airgettiag to the nerve. Ear-tiche and Dfafne$. These are sometimes connected with ehronio ulceration of the internal or external part of the ear, when injectiima of warm water and soap are advisable. Sometimes ear-ache continues many days without any apparent inflamma- tion, and is then frtniuently removed by filling the ear with cotton or wool, wet with tincture of opium, or ether, or even with warm oil or warm water. Sometimes a pain in the ear is the con- sequence of sympathy with a diseased tooth, in which case the ether should be applied to the cheek over the ans- pected tooth. CoUU and Coughs. VeYvr neglect a cold ; if promptly treated the worst cold can generally be cured in a few day*. Barley water, weak tea, or gruel are all suitable drinks. at very little, and that of a very light kind, avoiding for a few days animal food. Drink no spirituous Uquors, ex- cept a little hot rum and water, with a bit of butter, a slice of lemon, and sugar in it, on going to bed. This can do no harm, except to delicate per- sona. An excellent remedy is said to be an ounce of raisins, half an ounce of Spanish liquorice, and a tablespoon- fnl of linseed, boiled in a pint of water until reduced to half a pint ; then add a teaspoonful each of lemon-juice and nun, and drink off warm at bed-time every night until oured. A littt* oan 10-3 14S TAKB MY ADVICE. lao b taken now and thn in th day- tune. If this recipe be nuide np in larger quantities and Icept, do not add the mm and lemon-juice ontil just before the dose ia t^en. A capital enre for a cold on the chest is to take large coarse flannel, dip it in boiling water, sprinkle with turpentine, onu over the chest with it instanter. The U women's remedy of tallowing the Bose at night and putting the feet in miutaixi and water, are not by any BMaaa to be neglected. BMtoratioa of the Appasenily Drowned. Never mb the body with salt or spi- rits, or roll it on the ground, or hold the head down. Continue the follow- ing treatment for many hours, so long as there is the slightest hope of restoring life. Persons have i-ecovered after twelve hours' insensibility. Strip the boJy aud rub it dry ; then wrap it in hot blankets, and place in warm bed in a warm room. Cleanse away the froth from the (MUth and nose. Apply warm bricks, bottles, bags of Mad, Ik., to the armpits, between the thighs, and to the soles of the feet. &ib the body with the hands en- oloMd in wonllpd socka or with hot flannela. To restore breathing, put the pipe of a pair of bellows to one nostril, while yon carefully close the other with yonr finger, and keep the month dint. At the same time draw down- wards, and gently push backwards the Bpper part of the windpipe to allow a more free admission of air. Then blow the bellows very gently, in order to inflate the lungs, till the breast be niaed a little ; thisn set the mouth and nostrils free, and press gently on the oImsI Repeat this process, till signs of Ufe i^pear. When the patient re- vives, apply smelling salts to his nose, and give him a few drops of warm Mins^ or brandy and water. Jh. MarihaUMattB Method. Vix^ lake the drowned person, into the open wix, wliether ashore at afloat, open the Olothes, es-^iecially about the neck, with moist rags. Then anoint with spermaceti ointment and liaki When there is great pain, and tke abacess though ripe, does not baist, the "head" may be opene megs, four ounces of flowers of sol* pbur, two ounces of cream of tartar, half an ounce of rhubarb, a quarter of an ounce of eumgnaiacum, and one and a half pounds of best honey. Take >.wo tablespoonf uls every morning, and tlM same quantity evei^ evening. Immersing the whole body, sereral times a day, for a quarter of an hooiv in a warm bath, or pouring warm water from a kettle upon the limb, has, in many instances, proved verv useful. The temperature of the bath may be from ninety to one hundred and fourteen degrees. The vapour of hot water, locally applied, \ ill seldom fail to prove beneficial. A large boiler, with a pipe afi^ed to it, forms a simple apparatus, with which the affected pitfis may be steamed for about half on hour, two or three times a day. Persons that are subject to rhermv tic complaints ought to avoid exposing themselves to oold and wet, should ba warmly clothed, and wear flannel next the skm, both summer and winter. BrondiUit {or Winter Cough). -Tb* same remarks as to diet and living ap> ply to this as to asthma, (which see); The symptoms are, running at tha eyes and nose, dry cough, hoarse nees, fever, shivering, dullness, and headache. In its mild form this disorder is called a cold on the cJiest, and is relieved by application of mus- tard poultices and tne administration of sowU and rapeated doses dyne every three or four hours. This is the dose for a strong and full- grown person. Young or weakly patients must not have more than ten to sixteen drops. Dilute the chloro- dyne in a wine-glaas of water. Or, a wineglass every honr of this mixture will give relief. Rhubarb, forty grains ; magnesia, thirty-five grains ; undanum, sixty drops ; double mstilled Soppormint water, one pint. If the isordbr ia not stayed in two or three hoars, send for the doctor. From whatever cause a looseness may pro- ceed, the diet ought to consist of rice boiled with milk, preparations of sago, or arrowroot, and the lighter sorts of meats roasteid, as lamb, or chickens. Weak brandy and water, or diluted wine, may be substituted for malt lii^uor, as common drink. Half a Wineglass of brandy, neat, or filled up with port wine, will often stop in- eipient diarrhcea. Those who are lia- ble to frequent returns of this disease, honld live temperately, avoid crude nmmer fruits, most kind of vegeta- bles, all unwholesome food, and meats of hard digestion. They ought, also, t> beware of oold, moiston^ or whftt^ ever may obstruct the perspiration, and they should invariably winter and summei' wear flaanel next tha skin. . ' Okolera. T\a dr^ed dlseaae vt often epidemic. It Usually comes on with nausea, soreness, pain, distention, and flatulency in the stomach, and acute griping pains in the bowels, auo> ceeded, i^er a time, by a severe and frequent vomiting and pursing of bilious matter, heat, thirst, a norriad respiration, and a frequent, but weak and fluttering pulse. When the disease is not violent, these symptoms gradually cease after a dav or twOk leaving the patient in a debilitated and exnaustect state ; but where the di> sease proceeds with much violeno% there arises great depression of strength, with cold sweats, considerable anxiety, a hurried and short respiration, crampa in the legs, coldneu of the extremitiea, and hiccups, with a sinking and irregn* larity of the pulse, which, in the ma- jority of cases, quickly terminates in death. Directly the symptoms are recognised especially if cholera be epidemic at the time the doctor moat be called in. Before he arrives if at all delayed give the patient a dose of castor oil, ana let him drink cojHonaly of barley water, toast and water, water gruel, or any other dilnent liquors. A teaspoonful of landannm may be rubbed over the stomach and bowels. Small doses at intervals of about two hours of ohlorodyne give great relief. On his recovery the patient shonld ^y particular attention to diet, care- ully abstaining from all things which might promote a return of the disoassw and using only such as are light ana nutritious. Beer and raw frait are not wholesome to persons subject to relaxed bowels. Minute attention to the functions of the skin, by fl*nnl and other warm clothing, is neceuary ; while the night air, and sudden altera* tions of temperature are to be oantt- ously guarded against Cholera is in- fectious, and the patient's olothe% bed-linen, fto., must be thoroughly cleaned and disinfected befon agaia ^ ^iw g All tha iliifiharwa ixom tiw ^X TJKX MT ADVTCa, 'ntimft ahonld be mixed with Condy'i JfciM, or soiiM other diginfectant, and maoved at once. The following re- medy haa the approval of Dr. Gavin : *^Tmu o( bicarbonate of ammonia, igfat grauuL; tinotnre of opium, eight amins ; tinotnre of singer, twenty oropt ; tincture of cateoha, one drachm ; aromatio confection, ten grains ; chalk mixture or camphor mixture, one and ahalf or two ounces, to form a draught. CSreosote three to five drops in the ohalk mixtDre^ if accompanied with mnohpain." During a visitation of cholera con- fonn strictly and assist every measure pot in operation by the authorities ; g>k rid of all smells, keep your house aad it! ground or garden scrupulously i7 irritating disorder will be soon cured, when the clothes mast all ba fatnf* gated and thoroughly washed and aired m the sun. Dropsy consists of a collection of aqueous fluid in some parts of the body. It is known under different names ac- cording to the part attacked, and ia usually a svmptom of extreme debip lity and a broken-down constitution. The treatment depends entirely upon the circumstances with which the case is connected, and, therefore, skilled medical advice must be obtained di- rectly the following symptoms are ob- served : distension of the belly, swell- ing of the feet and legs, difiicult breathing, a dry skin, and very littla palpitation, a difficulty of voiding urine, immoderate thiiat, and a dry, " hacking" cough. In/Umtmation of the Lungt nsnally begins with shivering followed by considerable fever, obtuse pains in tha chest or side, great difficulty of breath* ing, together with a cough, a very full puue and dry skin, fluslungs of the face, and thirst. This disease is very dangerous, and must be promptlv placed under the doctor's charge. A vaponr bath, and the inhalation of tha DOMESTIC MBDWmB. w (team uriaiug from bitter herbs put . into a teapot with boUing water, are excellent aida in relieving the~cheat. The inhaling may be repeated every two or. three hours. Free perspii-a- tion must be induced by sudorific (i.e. weat-causing) medicines as bops, bitter herbs, or camomile flowers, m- fnsed in vinegar for a few hours. When the breathing is relieved an emetic and a laxative medicine may afoly be given. During the whole course of the disease -which must be watched and attended throughout by A nurse who follows the medical man's instructions strictly the patient muse be kept to his bed, lying with head and shoulders elevated. The sick room to be kept to a proper tempera- ture, neither below fifty, nor above izty degrees of heat ; and the pati- ent's strength supported with food of light, nutritive nature. Thin gruel and barley-water should be his com- mon drink. On recovering, exposure to cold should be carefully guarded against, as a relapse is apt to recur in this compl.iiut, and which may bring on pulmonary consumption. In cases of inflammation of the lungs blood- letting is unwise ; doctors only take this step in some extreme cares. Consumption manifests itself by pain in the side of the chest, shortness of breath after walking or speaking, a cough, which generally proves most trounlesome tewards morning ; general emaciation and debility, and lastly, by hectic fever. We shall attempt nothing here, as to the medical treat ment of consumption. A few hints on diet, ftc, will however be acceptable. It should consist of such things as are nutritive and easy of digest-'on, as dishes made of flour and milk, most kinds of vegetables and fruits, poached eg^, light puddings, custards, jellies, and animal broths. The various kinds of shell-fish oysters, lobsters, crabs, prawna, and cray fish will also be good. AH fermented liquors, but more particularly spirituous ones, are te be avoided. Milk is very good, that of the ass is usually preferred ; it ought to be taken several times a day, in a aoaaiderable quantity, and with a little bread. The milk of cows may be made lighter by allowing it to stand for some time, flnd then taking off the cream. At the commencement of pul- monary consumption, a free use of buttermilk has frequently been of ad> vantage. The quantityenould be gra- dually increased. The patient is at all times to avoid any irritation of the lungs, from singing, playing on wind instruments, or much speaking, m reading aloud. He should avoid going inte crowded rooms, and should nn place his body in a stooping position. All kinds of bodily exercise snould be avoided which require much exertion, or exposure to cold. Flannel is to be worn next the skin all over. If the patient cannot bear flannel, he may try calico, but it is not nearly so goooL Warmth and equability of tempera* ture, especially in the winter month*, are most essential points. Cod liver oil is perhaps the most valuable remedy we possess in consumption, and may be given in doses, beginning with a teaspoonful, and gradually increasing up to a tablespoonful, twice or thrioe a day. Orange wine is the best thiag for covering the disagreeable taste uid the gums spongy and rwol- Im, and bleed on the slightest touch ; the breath is very offensive, and livid pots appear on different parts of the body. Severe wandering pains are felt, particularly at night The urine is scanty, and the pulse small and fre- quent, and at last the joints become w(dlen and stiff In the cure much I aaore may be done by regimen than by medicines, obviating, as far aa possible, the aeveral remote causes of the di- ease, but providing the patient with more wholesome diet, and a large {copsrtiMt oi freak Teg^tablea. fiove* rages strongly impregnated with the juice of limes, lemons, and oraucea, or the effervescing saline draughts, are very beneficial. Cleanliness and ventilation should also be carefully attended to, and the air of the room in which the patient is confined, as well as his clothes, should be warm and dry. The bowels should be kept in an easy soluble state, and a determi* nation of the circulation to the skin maintained by the use of mild diapho~ retics, such as a few drops of spirits of nitre in water. Exercise, a gene- rous and nutritive diet, and a life of great regularity and temperance, are to be strictly and emphatically en- joined. Ei-yripelM. When this disease attacks the face, it comes on with chil liness, succeeded by heat, restlessness, thirst and other febrile symptoms, with a drowsiness, or tendency to d> lirium, and the pulse is very frequent and full. At the end of two or three days, a fiery redness appears on some part of the face, and this at length ex- tends to the scalp, and then gradually down the neck, leaving a tumefaction in every part the redness has occupied. The whole face at length becomes tur- gid, and the eyelids are so much swelled as to deprive the patient of sight. The danger of this disease, and its difficulty of treatment, make it compulsory that a skilful medical man should alone attempt to cure it. If such adv-ice cannot be obtained, send the pa- tient to the hospital. In slight cases, where the disease attacks the extremi- ties, it makes its appearance with a roughness, heat, pain, and redness of the skin, which becomes pale when the finger is pressed upon it, and again re- turns to its former colour when it is removed. If the attack be mild, these symptoms will continue only for a few days ; the surface of the -piri affected will become yellow, the outer skin will fall off in scales, and no further incon- venience will be experienced. But if the attack has been severe, there will ensue p^ns in the head and back, great heat, thirst, and restlessness, the part affected will slightly swell, and about the foortit d^ number ef little ve* '.sy DOMESTIC UEDICINB. 119 (doles, eontainiitg' limpid, and in ome cases a yellow fluid, will arise. Umall-Pox. Tlie eruption generally makes its appearance aboat the third or fourth day after the first seizure ; it shows itself first in little red spots on the face, neck, and breast, which continue to increase in number and size for three or four days. The eruption is commonly preceded by a redness in the eyes, a soreness in the throat, pains in the head, back, and loins ; weariness and faintness, and alternate fits of chilliness and heat, together with thirst, nausea, and a quick pulse. When small-pox is epi- aemio, and a person who has never had it, is attacked with these symp- toms, he ought to be immediately de- barred from animal food, his drink impregnated with cooling acids, his bowels kept open with gentle laxatives, and he should more particularly be ex- posed to a cool air. The patient will be eroatly refreshed, and all the symptoms become moderated, if there is a free Tcntilation of air. The temperature of his chamber shonld be such, that be may always feel rather a sensation of cold, though not actually chilly. He ought to lie upon a mattress, co- vered only with a few bed clothes, a feather bed being apt to occasion too much heat. This being done, the me- dical man must be sununoaed, and his instnkitions taken. Female Complaints. So mnch mischief has been caused by quack remedies for the several complaints to which yonng girls and newly-married women are subject, that we dare not venture upon giving advice. In all the functionu dis- orders attendant npon the turn of life, marriage, &o. , the only safe plan is to consult an experienced matron, who will know directly whether the case is one that needs the doctor. In other parts of this book will be found directions in case of fainting fits, hysterics, 4o. ; but for those serious derangements which occur from what are known as female irregularities we can only say, put no faith in adver- tiMdpUb and aMtnuna, Mwlit may suit one person may do lasting ham to another. Chilclren's Complaiata. Weaning Brag/i occurs in ohildreD that are weaned too early, or in snoh as are reared without the breast ; and also when improper food is given to the child, with or without suckling. It makes its first appearance wiw fre* quent griping and purging, the exoie- ment being usually of a green colour; sometimes there is also bilious vomit> ing. When the disease has continued for some time, the excrement is aslt* coloured. The treatment conaiBta first, in a proper attention to diet, and a return to the mother's milk, if pos- sible. Asses' milk is about the Mst substitute for the mother's milk. Gkwd cows' milk diluted with an equal quan* tity of water, and sweetened with a little loaf sugar, will be found the next most proper food. The addition d three or four tablespoonfuls of lime water to the pint of milk is of great service in correcting the acidity in the stomach, from which vomiting is fr^ quently produced in children. Pore air, exercise, gentle frictions, and i quent washing of the body with tepid or cold water, will do the rest. Fua> nel worn next to the skin, wonted stockings, and every precaution sgaiail cold, must be employed. Teething. In aU cases of painfil teething the things to be done are t to keep the bowels open with mild aperients, to allay the irritation by rubbing with a stale crust of bread, to use the hot bath whenever the skia appears much imflamed, and to scarifw the gumt. This last operation shonia when possible be done by the doctor ; it is perfectly safe,, and gives immediate and permanent re- lief, and prevents all after eviL U the ignorant prejudice were overcome^ and mothers allowed their children's gums to be freely lanced in all cases of painful teething, we shonld hear little of convulsions or screaming fits. If the doctor is not at hand take yow lancet, or sharp penknife, and cat tbe gum lengthways for half an inch ^ I wliere must jnflMiied right down Is IM TAKB MT ADVICE, th tooth. Then immediatelv make * Keond out across the middle of the other, and as deep. This operation is almott ptunlesi to the child, and in moat oaaea gives instant relief. It hould however never be done, unless the gum be much swollen and hard, indicating that the tooth is fully formed. It has been observed that children in whom there is a popious flow <^ saliva suffer the least during teething, and that children cut their teeth more readily in winter than in nmmer. Further, that lean children out their teeth more easily than fat ; and those whose bowels are regularly open cut them the moat safely of alL Fore air, proper exercise, wholesome food, and everything that has a ten- dency to promote general health, and to guard against lever, wUl greatly contribute to the child's passing safely through teething. Convulsions. These infantine fits are produced either by teething, worms, the presence of some acrid matter in tbo mside, or wind pent up ; or they furise from the accession of some con- stitutional disease 8 the small-pox, IKarlatina, &c. Any trifling matter, ,apable of irritating the nervous sy- tero, will induce symptomatic con- .Valaions in some infants. When con- vulsions proceed from any other cause than an eruption of the small-pox they are always dangerous. When the Intervals are short, although the fit itself be not long or violent, the disease ia more dangerous than when even Mvere paroxysms are attended with long intervals. First of all, put the child in a hot bath to cover his whole bodv up to the chin ; if this cannot fie done, put the child in a smaller, and plash bmi with the water. Cloths wpped in cold vinegar and water may ^ applied at the same time to the Bead. If no bath at all is at band, rub .the spine briskly for several minutes with the fingers dipped in brandy, or pther spirit. Then immediately after the batn, give an aperieut, and a little Jbarley water, or weak nitre and water. .An injection of half a pint of gruel jprith a tablespoonfnl of castor oil JUiAdif Ma|]r alao be administered. When the convulsions occur fhrongb teething, the lancet must be used, and that promptly (see Teetlung), bat whenever possible, the doctor should be called in in cases of this sort. The hot bath, however, is sure to be rights and must be nsed in all cases. Jaundice. This disease comes on with languor, inactivity, loathing of food, flatulency, acidity in the sfbmaah and bowels, aiid costiveness. As it advances in its progress, the skin and the eyes become tinged of a deep yellow ; there is a bitter taste in the mouth, with frequent nausea and vomiting. When these symptoms are observed the patient should be put in a hot bath, and the medical man sent for. Thrush. ^This ailment ia a eonroe of great irritation and pain to young children. It is shown oy increased redness of the nostrils and lips, white spots on the tongue, hot and foetid breath, and relaxation of the bowela. As the thrush extends over the mouth and throat, as well as the stomach and bowels, it is very little use to treat it locally. A wam> bath and a little magnesia are however perfectly safe It should be known that the thmih ia not in itself a disease but only gymptom of some other morbid con- dition in the system, and hence the necessity for skilled advice, ia order that each case may be appropriately treated. Croup. This disease ia very rapid and fatal in its effects, and must be treated with the greatest promptitude and energy. It is a stoppage of the windpipe occasioned by a substance formmg inside it. The disease most freanently attacks fat, heavy, short- necked children, and is preceded by lassitude and wheezing, followed by great difficulty of breathing, disten- sion of the veins of the neck, and a "crowing," or as it is called, "cronpy** sound in the voice. These symptom* are followed by terrible fits of cough- ing which agonise the child, and cause him to expel a thick mncn*. DirecCty these symptoms are recog aiaed, the doctor boold be aeut fori DOMESTIC MEDICINB. Ml sfafld pUoed in bath, aa hot aa it bear i ', right up to the neck, and imotic administered. When the jnt haa been sick, put a mustard iter round its neck, and keep it on )ng ai the child can bear it. If doctor has not then arrived, you t give it a powder made thus : BIX grains of calomel, one grain irtar emetic, and fifteen grains of iered loaf sugar together, and give every twenty or thirty minutes [ there ia relief. A linen rag rated with " The Children's Life- srver, Edgar's Croup Lotion," tied sr loosely round the throat, and wet with the lotion, w of great tance. Remember, the first things \ hot bath and an emetic ; these b on no account be delayed. Mle Hath shows itself by an tion on the skin, similar to what odaced by the stinging of nettles. generally produced by eating in- itible articles of food, such as fish, cheese, dec There is gene- a little fever, and considerable ng. The body must be kept warm, From aU draoghta, damp, &c. , or the 'M may strike inward and become OS. The eruption subsides in the time, and increases in the evening, ittle opening medicine, and a le emetic (proportioned to the age le patient) are generally sufficient feet a cure. mnter Rnh ia treated in the same ter as nettle rash. itmpi. This disorder is often imic, and consists of a swellinjz on >r both sides of the neck, lliis ling usually continues to increase, tnes large, hard, and somewhat Ful, till on the fonrth day it begins icline, and a few days later entirely off, as does the fever liket^ise. mumps do not often require more tb have the head and face kept 0, to avoid taking cold, and to the bowels well open. Should swellings in the nedk disappear enly, and the fever increase, so as | feet the brain, it will be necessary ' )ver, to call in the doctor, as strong lents and warm fomentatiooa are ediately necessary. Seald Head. This disease (which ia closely allied to Ringivoi-m, and ia treated in the same^way) is exceetl- ingly contagious, and each case must be carefully kept separata. On no ac- count must the child use another per- son's hat, comb, brush, or any other article that touches the head. Lunar caustic rubbed over the ring ia, we believe, the surest and speediest remedy, but it must only be adminis- tered by a skilled doctor. The hair must be out short, the head washed with soft soap every morning, and the following lotion applied every night : Two drachms of sub-carbonate of soda dissolved in a pint of vinegar. This is safe and tolerably efficacious, bnt as this loathsome disorder will rapidly spread, the doctor's aid had better m sought. Indeed in many instances not only with the ringworm, but with other oontagions diseases people by attempting to supersede the doctoi, do great harm, and only aid the disorder. The simple rules laid down in thia book mav, however, be safely follod. norma. ^Tbe symptoms are a van- able appetite, foetid breath, acid emo- tations, pains in the stomach, grindins of the teeth dfring sleep, picking of the nose, palenM of the countenance, hardness and fulness of the belly, sUmy stools, with griping pains novr and then ; heat and itching about tha anus, short, dry cough, emaciation of the body, slow fever, and sometimea convulsive fits. Cowhage, orcowitch, is believed to be a safe and certain remedy, and having only a mechanical action, it may be given to the most delicate infant ; all tfaat is necessary being to mix it with a little thit^ water grneT, taking care that it does not touch the skin of the face or hands ; there ia no danger in the contact with the moist part of the lips, consequently nothing is more easy than to adminis- ter it M-ith a spoon. The dose for a child may be from five to ten grains, or even more, for it is not medicinal ; and an adult may take from fiftemi to thirty grains without the slightest in- convenience. The effect of this remedy is astonishing. It acts upon the skia of the worm, and so irritates it that it I TAKE MT ADVICE. looses its hold npon the intestines, Mid soon dies ; it is then expelled by the natural course of evacuation ; its expulsion may be hastened by the ad- ministration, twelve hours after taking the cowhage, of a dose of castor oil, or any other simple purgative. Cowhage is to be obtained at Apothecaries' Hall, or any wholesale druggist's. Thit treatment has succeeded wlien aU other Tneans have /ailed. For the cure of the tape worm, which is the most difficult to expel, the male fern has been much recommended. The dose for an adult is from one to two drachms. After two doses have been taken, a purge is to be employed. The oil of turpentine taken internally, in about one ounco'^for a woman, and one and a half for a robust man, is also used in cases of tape worm, with good effect. Dr. Oraham, a high authority writes: "I believe that there are few cases which will resist the proper osa of salt, if the usual Deans of strengthening a weakly con- titntion be resorted to, and sac- charine substances avoided as much as possible. Salt is particularly obnox- lons to all kinds of worms. I would, therefore, advise persons troubled with these animals to increase their quan- tity of salt at each meal ; to lessen that of every kind of sweet food ; to void partaking mntb of vegetables ; to reflate the bowels b^ the occa- sional employment of a mild pill, and to avail themselves of the usual means of strengthening the general habit, by having recoarse to active exercise daily, early rising, the use of the cold or tepid bath, &c. These mea- ures are highly advisable and useful, whatever kmd of medicine be em- ployed. At the same time a dose of alt and water, for example, an ounce r two of common salt, dissolved in ne.Mly half a pint of water, should be taken in the morning fasting, and re- peated at the end of three or four oajrs. 'This will generally act as a pur- gative, and will certainly bring away almost every kind of worm. This plan is applicable to the cases of children as rII as to those of adults, aod, from wJut T lia.o before said, it viU be perceived how necessary it is for them to be restricted in the use of sweet things, and be taught to make a free use of salt at almost every meal. As a purging portion for young children half an ounce of salt dissolved in quarter of a pint of water will vsnally be found a sufficient quantity." Measles. The eruption is nsnany preceded by a chilliness and shivering, succeeded by he:it, thirst, anxiety, pains in the head, back, and loins, heaviness and redness of the face and eyes, with an effusion of tears, swell- ing of the eyelids, nausea, and some- times a vomiting of bilious matter ; and, added to these, there are hoarse- ness, dry conh, and a discharge of acrid matter from the nose. Aoout the third or fourth day, small red spots appear in clusters about the face, neck, and breast ; and in a day or two more the whole body is covered with them. On the fifth or sixth day the spots, from a vivid red, are changed to brown, and begin to drv away about the face ; about the eighth or ninth day they disappear on the breast^ and other parts of the body, with a meal^ desquamation of the cuticle. Medical advice must alwaifs be ob- tained ; and the following instructions followed out : The patient should, besides, drink freely of good barley water, and linseed tea, gently acidu- lated with lemon juice. A warm bath will a)so be of service, doing away with the necessity of bleeding, fhir- ing the whole course of the complaint, the patient ought to be confined to his bed, and avoid any exposure to cold air, as it would probably interiiipt the eruption ; but great heat, and too heavy oovering of bed-clothes, must also be avoided. The degree of tem- perature must be regulated by the patient's feelings. A liquid and cool- ing diet should oe adopted at the com- mencement of the measles, always taking care not to carry it so far as to proon : two pills. 2. Mix 6 grains of blue pill and the samo quantity of compound extract of colo- oynth together, and make into two pilla, the dose for a f allegro wn person. Povodere. Mix a grain of calomel and 4 grains of powdered jalap t^ gether. /' In all cases the dose of medicines given is to be regulated by the age of the patient. Aberneihy'a Pla/n for mahing Bread and Water Poultice. First scald out a basin; then, having put in some boiling water, throw m coarsely- crumbled bread, and cover it with a plate. When the bread has soaked up as much water as it will imbibe, drain of the remaining water, and there will be left a light pulp. Spread it a third of an inch thick on folded linen, and apply it when of the tern- perature of a warm bath. To preserve it moist, occasionally drop warm water on it. Linseed Meal Poultice. "Scald your basin by pouring a little hot water into it ; then put k small quantity of finely-ground linseed meal into the basin, pour a Uttle hot water on it, and stir it round briskly until yon have well incorporated them; add a little more meal and a little more water ; then stir it again. Do not let any lumps remain in the basin, but stir the poultice well, and do not be sparing of your trouble. What you do next is to take as much of it out of the basin as you may reqnire, lay it on a piece of soft linen, and let it be about a quarter of an inch thick." Aber- netky. 'Die practice of modem hospi- tals is to spread the poultice very thinly to lessen the weight on tha patient : thus made, it requires renew- ing oftener. Mustard Poultice. Mix equal part* of dry mustard and linseed-meal in warm vinegar. When the poultice ia wanted weak, warm water may b* used for the vinegar ; and when it ia re<}uired very strong, mastard alone, without any linseed-meal, is to ba mixed with warm vinegar. Mustard plasters are now prepwed in diy AOO/DXirTS AND INJURIES. m form, like sheets of paper; these re- quire to be immersed in water, hot or cold, ftnd laid on the part affected; thus a ina8ed of dried pop* pyheads, 4 oz. Break them to piecea, empty out the seeds, put tliem into four pints of water, boil for a quarter of an hour, then strain through a cloth or siev^ and keep the water for use Ur, chamomile flowers, hemlock, and many other plants may be boiled, and tbie part fomented with the hot liquor, bjr means of flannels wetted with tke decoction. Cold, when applied in excess to tlio body, drives the blood from tke nr> face to. the centre, reduces thepulse^ makes the breathing hard and difficult, produces coma, and, if long continued, death. But when medicinally used, it excites a reaction on the surface equivalent to a stimulating effect; aa in some cases of fever, when the body has been sponged with cold water, it excites by reaction increased circula- tion on the skin. Cold is sometimaa used to keep tip a repellent action, tm, when local inflammation takes plaoe^ a remedy is applied which, by its be- numbing and astringent effect, cansee the blood, or the excess of it in the part, to recede, and by contracting the vessels, prevents the return of any undue quantity, till the affevUd ffitil HOW TO BLEED. recovers its tone. Such remedies are called Lotionx, and should, when used, be applied with the same persistency a the fomentation ; for, as the latter hould be renewed as often as the heat paaees off, so the former should be Applied as often as the heat from the Kin deprives the application of its coldness. Poulti M are only another form of fflmentatinn, though chiefly used for bacesses. The ingredieut best suited for a poultice is that which retains heat the longest ; of these ingredients, the best are linseed-meal, bran and bread. Bran sewed into a bag, as it can be reheated, will be found the cleanest and most useful, especially for aore throats. How to Bleed. In eases of great emertjency, such as tha strong kind of apoplexy, and when a avgeon cannot possibly be obtained faraome considerable time, the life of 41m patient doT>ends almost entirely WHl the fact o\ his l>eing bled or not. W4^eaefore give instmctions how the Vgentixm of bleeding is to be per- formed, hot caution the reader only to attempt it in cases of the greatest emergency. Place a handkerchief or piece of tape rather but not too tightly round the arm, about three or four iaches altnve the elbow. This will cause the veins below to swell, and become very evident. If this is not lifficieat, the hand should be con- atantly and quickly opened an=?Sr- ACGIDEKTS AND INJURIES. K be encouTKged. When, however, the . cording to the aeat bleeding is excessi^^ or returns too hage. frequently, it becoq^ necessary to of the haeuio necessary apply means to subdtiiei '&r mitigate the j amount. For this purpose the sudden and unexpected application of cold is itself sufficient, in most cases, to arrest the most active hremorrhage. A wet towel laid suddenly on the back, be- tween the shoulders, and placing the child in a recumbent posture, is often Sufficient to effect the object ; where, however, the effusion resists such siiTiplo means, napkins wrung out of cold water must be laid across the forehead and nose, the hands dipped in cold water, and a bottle of hot water applied to the feet. If, in spite of these means, the bleeding continues, little fine wool or a few Folds of lint, tied together by a piece of thread, must be pushed up the nostril from which the blood flows, to act as a plug and pressure on the bleeding vessel. When the discharge has entirely ceased, the plug is to be pulled out by means of the thread. To prevent a repetition of the haemorrhage, the body should be sponged every morning with cold water, and the child put under a course of steel wine, have open-air exercise, and, if possible, salt-water bathing. For children, a key suddenly dropped down the back between the skin and clothes, will often immediately arrest a copious bleeding. Spitti-g of B'ood, or hsemorrhage from the lungs, is generally known from blood from the stomach by its being of a brighter colour, and in less quantities, than the latter which is always mixed with the half-di- gested food. In either case, rest should be immediately enjoined, total abstinence from stimulants, and a low, poor diet, accompanied with the hori- zontal pofiition, and bott'.es of boiling water to the feet. At the same time the patient should suck through a quill, every hour, half a wine-glass of water in which ten or fifteen drops of the elixir of vitriol has been mixed, and, till further advice has been pro- cured, keep a towel wrung out of cold water on the chest or stomach, ac- 8 Bites and Stings. Bites and Stinos may be divide into three kinds. 1. Those of Insect 2. Those of Snakes. 3. Those of ] and other Animals. 1. Tiie Bites and Stings of Insect^ such as gnats, bees, wasps^ Ac., ne!"" cause very httle alarm, and are, seneH rally speaking, easily cured. 1"! are very serious, however, when, take place on some delicate part of I body, such as near the eye, or in i throat. 7'Ae treatment is very simj in most cases ; and consists in takit out the sting, if it is left behind, wildll needle, and applying to the part a 1 ment made of finely-scraped chalk t olive-oil, mixed together to aboiit"1 thickness of cream. v: To remove a Bee Sting, pnH- sting out at once with the tingen < needle. Press a key tightly oret: stong part ; this forces the poison wipe the place, suck it, and then a{ the blue-bag. Bathing the part bitten with ' turpentine or warm vinegar is aho great u'e. If the person feels fa" he should lie quietly on his back, take a little braudy-and- water, ori volatile and water. When the f of the throat is the part stong, is great danger of violent inflan taking place. In this case, from ( to twelve leeches should be ately put to the outside of the 1 and wnen they drop off, the which they had been applied shonld 1 well fomented with warm water. "~ inside of the throat is to be con gargled with salt and water. Bita ( are to sucked. Rubbing the face I hands well over with plain olive-oiVI fore going to bed, will often keep| and niusquitoes from biting (~ the night. Strong scent, such i de Cologne, will have the same < 2. Bites of Snakes. These are i more dangerous than the pr and require more powerful remei The bites of the different kind snakes do not all act alike, bat iro TREATMENT OF SNAKE BITES. people in dilForent ways. Treatment of the part bitten. The great tliiug is to prevent the poison getting into the blood ; and, if possible, to remove the j whole of it at once from the body. A pocket-handkerchief, a piece of tape ! or oord, or, in fact, of anything tliat ! ia at hand, should be tied tightly ' round the part of the body bitten ; if it be the leg or arm, immediately (i6o(;e the bite, and between it and the lieart. The bite should then be mucked seve- ral times by any one who is near. Thero is no danger in this, provide 1 the person who does it has not gut the kin taken ofif any part of his mouth. AVhat haa been sucked into the mouth should be immediately spit out again. Bnt if those who are near have suliici- ent nerve for the operation, and a suit- able instrument, they should cut out the central part bitvcn, and then bathe tht wound for some time with warm water, to make it bleed freely. The wound should afterwards be rubbed with a stick of lunar caustic, or, what is better, a solution of this sixty grains of lunar caustic dissolved in an ounce of water shoulil be dropped into it. The band should be kept on the part during the whole of the time that these means are being adopted. The wonnd should afterwards be co- vered with lint dipped in cold water. The best plan, howeve', to be ailoi>tecl, if it can be managed, is the following : Take a common wine-glass, and, holding it upside down, put a lighted eandle or a spirit-lamp into it for a minute or two. This will take out the air. Then clap the glass suddenly over the bitten part, and it will become attached, and hold on to the flesh. The glass being nearly empty, the blood containing the poison wil!, in consequence, flow into it from the wound of its own accord. This pro- cess should be repeated three or four times, and the wonnd sucked, or washed with warm water, before each application of the glass. As a matter of course, when the glass is removed, all the blood should be washed out of it before it is applied again. Coii-iii- tulioncU Treatment. There is mostly at firitt great depression of strength in these cafes, and it is therefore requi- site to give some stimulant ; a glass of hot brandy - and - water, or twenty drops of sal-volatile, is the beit that c.in be given. When the strength has returr.catient's diet should be the same as usual. Dislo- cations may be reduced a week, or even a fortnight, after they have taken place. As, therefore, although the sooner a bono is reduced the better, there is no very grtat emergency, and as the most seiious consequences may follow improper or too violent treat- ment, it is always better for people in tbeMt caHes to do too little than too much ; inasmuch as the good which has not yet may still be done, whereas the evil that has . been done cannot so easily bo undone. Fractures of Bones. Symptorm. ^ 1. Deformity of the part. 2. Unnatu- '''I' ral looseness. 3. A grating sounil when the two ends of the broken bone are rubl)ed together. 4. Loss of natu- ral motion and power. In some casou ? there is also shortening of the limb. Fracture takes place from several . I causes, as a fall, a blow, a squeeze, and sometimes from the violent action \. of muscles. Trealmettt. In cases - ^ where a surgeon cannot bo procured . ;i immediately after the accident, the ' ' following general rules are offered for the reader s guidance : The brokep limb should oe placed and kept ai nearly as possible in its uaturtd po- sition. This is to be done by tirsi pulling the two portions of the bou m opposite directions, until the limb becomes as long As the opposite ouo, and then by applying a splint,' and binding it to the part by means of a roller. When there is no defor- mity, the jiuUing is of course on- necessary. If there is much swelling about the broken part, a cold lotion ia to be applied. This lotion {which uM will call lotion No. 1) may be thus made : Mix a dessert-spoonful of Goulard's extract and two table-spoon- fuls of vinegar in a pint of water. When the leg or arm is broken, al- ways, if possible, get it to the same length and form as the opposite limb. The broken part should be kept per- fectly quiet. When a broken liml> is deformed, and a particular muscle is on the stretch, place the limb in such a position as will relax it. This will in most cases cure the deformity. Brandy and water, or sal-voIatile and water, are to be given when the patient is faint. Surgical aid should, of course, be procured as soon as pos- sible Joints, Ii^nries to. All kinds of injuries to joints, of whatever de- scription, reqmre particular attention, in consequence of the violent inflam- mations which are so liable to takf place in these parU of tite body, and m BRUISES AND CUTS. vriiich do so much mischief in a little time. The joint injured should al- ways be kept perfectly at rest; and when it is very painful, and the skin about it red, swollen, hot, and shining, at the same time that the patient has general feverish symptoms, such as great thirst and head-ache leeches, itnd when they drop off, warm poppy fomantations, are to be applied; the No. I pills above-mentioned are to be given (tM'o are a dose for a grown per- son) with a black draught three hours afterwards. Give also two table- spoonfuU of the fever-mixture every four hours, and keep the patient on low diet. When the injury and weUing are not very great, warm ap- Slications, with rest. Tow diet, and a oee of aperient medicine, will be offioient. When a joint has received a penetrating wound, it will require the most powerful treatment, and can only bo properly attended to by a surgeon. The patient's friends will have to use their own judgment to a great extent in these and in many other cases, as to when leeches, fever mixture, Ac, are necessary. A uni- versal rule, however, without a single exception, > altcays to rest a joint well after it has been injured in any way whatever, to purge the patient, and to keep him on low diet, without beer, unless he has been a very great drinker indeed, in which case he may still be allowed to take a little; for if the stimulant that a person has been accustomed to in excess be all taken away at once, he is very likely to have an attack of delirium tremens. The quantity given should not, how- erer, D9 much say a pint, or, at the most, a pint and a half per day. Rubbing the joint with opodeldoc, or the application of a blister to it, is of great ~ service in taking away the thickenings, which often remain after all heat, pain, and redness have left an injured joint. Great care should 1>e observed in not using a joint too nuickly after it has been injured, when the shoulder-joint is the one injured, the arm should be bound tightly to the body by means of a liaeB or flannel roller, and the elbow raised ; when the elbow, it should be kept raised in the straight position, on a pillow ; when the wrist, it should be raised on the chest, and suspended in a sling ; when the knee, it should be kept in the straight position ; and, lastly, when the aukle, it should be a little raised on a pillow. Bruises, Iiacerations, and Cuts. Wherever the bruise may be, or however swollen or discoloured the skin may become, two or three appli- cations of the extract of lead, kept to the part by means of lint, will, in an hour or little more, remove all pain, swelling, and tenderness. Simple or clean cuts only require the edges of the wound to be placed in their exact situation, drawn close together, and secured there by one or two slips of adhesive plaster. When the wound, however, is jagged, or the flesh or cuticle lacerated, the parts are to be laid as smooth and regular as possible, and a piece of lint, wetted in the ex- tract of lead, laid upon the wound, and a piece of greased lint placed above it to prevent the dressing stick- ing ; the whole covered over to pro tect from injury, and the part dressed in the same manner once a day till the cure is effected. (See also p. 143). Bruises and their Treat- ment. The best application for a bruise, be it large or small, is moiFt warmth ; therefore, a warm bread- and-water poultice in hot moist flan- nels should be put on, as they supple the skin. If the bruise be very severe, and in the neighbourhood of a joint, it will be well to apply ten or a dozen leeches over the whole bruised part, and afterwards a poultice. But leeches should not be put on young children. If the bruised part be the knee or the ankle, walking should not be attempted till it can be per- formed without pain. Inattention to this point often lays the foundation for serious mischief in these joints, especially in the case of scrofulous persons. In all conditions of bruise* occurring in children, whether swel- lings or abrasions, no remedy is so quick or certain of effecting ^.cure a (Ste Dirtiiiutu/or EKapiugJmn J-trt,f. y)i^ Tf/cct/. 173 \' '-Iv- , ..,.> iii.a Sir- ACCIDENTS AND INJURIES. 171 fhe pure extract of lead applied to the part. (See also p. 143.) Bums and Scald*. Bums and Scalds being essen- tially the 8ame in all particulars, and differing only in the manner of their production, may be spoken of toge- ther. As a general rule, scalds are less severe than burns, because the heat of water, by which are mostly produced, is not, even when it is boil- ing. 80 intense as that of tiame ; oil, however, and other liquids, whose boiling-point is high, produce scalds of a very severe nature. Bums and scalds have been divided into three classes. The first class comprises those where the burn is altogether superficial, and merely reddens the skiu ; the second, where the injury is greater, and we get little bladders containing a fluid(called serum) dotted over the aflfected part ; in the third class we get, in the case of burns, a charring, and in that of scalds, a oftening or pulpiness, perhaps a com- plete and immediate separation of the part. This may occur at once, or in the course of a little time. The pain from the second kind of burns is much more severe than that in the other two, although the danger, as a general rule, is le.ss than it is in the third class. These injuries are much more dangerous when they take place on the trunk than when they happen on the arms or legs. The danger arises more from the extent of surface that is burnt than from the depth to which the bum goes. This rule, of course, has certain exceptions ; be- cause a small bum on the chest or belly penetrating deeply is more dan- gerous than a more extensive bnt superficial one on the arm or leg. When a person's clothes are in flames, the best way of extinguishing them is to wind a rug, or some thick mate- rial, tightly round the whole of the body. Treatment of the First Class of Burns and Scalds. Of the part ajfected. Cover it immediately with a good coating of common Bour, or better till with finely -powdered whiting, or '.5 cotton-wool with flour dredged well into it. The great thing ia to keep the afifected surface of the skin from the contact of the air. The part will shortly get well, and the skin may or may not peel ofi'. Constitutional Treat- ment. If the burn or scald is not extensive, and there is no prostration of strength, this is very simple, and consists in simply giving a little aperient medicine pills (No. 2), M follows : Mix 5 grains of blue pill and the same quantity of compound extract of colocynth, and make into two pills the dose for a full-grown person. Three hours after the pilla give a black draught. If there ar general symptoms of fever, such aa hot skin, thirst, head-ache, &o., &c., two tablespoonfuls of fever-mixture are to be given every four hours. . -i The fever-mixture, we remind our '.7/; readers, is made thus : Mix a drachm of powdered nitre, 2 drachms of car- ^ bonate of potash, 2 teaspoonfuls otjgM antimonial wine, and a taolespoonful^^ of sweet spirits of nitre, in half pint of water. Second Class. Local Treatment. As the symptoms of these kinds of bums are more severe than those of the first class, so the remedies appro- priate to them are more powerfuL Having, as carefully as possible, re- re oved the clothes from the burnt surface, and taking care not to break the bladders, spread the following liniment (No. i) on a piece of linen or lint not the fluj'y side and apply it to the part ; the liniment should be equal parts of lime-water and lin- seed-oil, well mixed. If the bum is on the trunk of the body, it is better to use a warm linseed-meal poultice. After a few days dress the wound with Turner's cerate. If the bum is at the bend of the elbow, place the aim in the straight position ; for if it is hent, the skin, when healed, will be contracted, and the arm, in all pro- bability, always remain in the same unnatural position. This, indeed, applies to all parts of the body ; therefore, always place the part af- fected in the most stretched position possible. Conttitutional TrtalmaU, 'jig^S^^*:^',?" 174 The sAoie kind of trMttment is to be used as for the first clmss, only it most be more powerful. Stimulants are more often necessary, but must be given with great caution. If, as is often the case, there is great irrita- bility and restlessuess, a dose of opium (paregoric, in doses of from aiixty to a hundred drops, according to age, is best) is of great service. The feverish symptoms will require aperient medicines and the fever- mixture. A drink made of about a tablespoonful of cream of tartar and a little lemon-juice, in a quart of warm water, allowed to cool, is a very nice one in these cases. The diet throughout should not be too low, especiallv if there is much dis- charge from the wound. After a few ^ays it ia often necessary to give wine, ammonia, and strong beef-tea. Theaa should be had recourse to when the tongue gets dry and dark and the pulse weak and frequent. If there should be, al^er the lapse of a week or two, pain over fine particular part of the belly, a t i>ter should be put on it, and a powder of mercury Mid chalk grey powder and Dover's ponder (two grains of the former and five of the latter) given three times a day. Affections of the head and chest alao frequently occur as a con- sequence of these kinds of burns, but DO one who is not a medical man can treat them. Third Claw. These are so severe s to make it impossible for a non- professional person to be of much ser- vice in attending to them. When they occur a surgeon should always be sent for. Until he ari.xes, how- ever, the following treatment i-hould be adopted : Place the patient full length on his back, and keep him warm. Apply fomentations of flan- nels wrung out of boiling water and sprinkled with spirits of turpentine to the pArt, and give wine and sal- olatil* in soch quantities as the prostration of strength requires ; al- ways bearing in mind the great fact that you have to steer between two quicksands death from present pros- to4un and death from future excite- BURXS AND SCALDS. ment, which will always bs increased in proportion to the amount of 8ti> mulaiits given. Give, therefore, only just as much as is absolutely neces- sary to keep life in the body. Concussion of Brain 6tnu- ninjf. This may be caused by a blow or a fall. Synipiow)i(Jold skin; v enk pulse; almost lo'^al insenf^ibih yj alow, weak breathing ; pupil of tiie eye sometimes bigger, sometimes smaller, than natural ; inability to move ; unwillingness to answer when spoken to. These symptoms come on directly after the accident. Treatmmt. Place the patient quietly on a warm bed, send for a surgeon, and do no- thing else/or the Jint four or tixhoura. .\fter this time the skin will become hot, the pulse full, and the patient feverish altogether. If the surgeon has not arrived by the time these symptoms have set in, shave the pa- tient's head, and apply the foUowuio; lotion (No. 2) : Mix naif an ounce of sal-ammoniac, two tablespoonfuls of vinegar, and the same quantity of gin or whisky, in half a pint of water. Then give this pill (No. 1) : Mix five grains of calomel and the i^ame quantity of antimonial powder with a little bread-crumb, and make into two pUls. Give a black draught three hours after the pill, and two tablespoonfuls of the above-mentioned fever-mixture every four hours. Keep i)n low diet. Leeches are sometimes to 'oe applied to the head. These cafes are often followed by violent inflammation of the brain. They can, therefore, only be attended to properly throughout by a surgeon. The great thing for people to do in i these cases is nothing ; contenting I themselves with putting the patient to bed, and waiting the arrival of a surgeon. I The Cholera, and Ant-amnal I Complaints. To oppose cholera, I there seems no surer or better means ' than cleanliness, sobriety, and ju- , dicious ventilation. Where there is I dirt, that is the place for choleia; ; where windows and doors are kept I most jealously shut, there cholera will find easiest eutrauce; and people ]iO ACCIDENTS AND INJURIES. ns indulge iu intemperate diet during the hot days of autumn, are actually courting death. To repeat it, cleanli- ness, sobriety, and free ventilation almost always defy the pestilence ; but in case of attack, immediate re- course should be had to a physician. The faculty say that a large number of lives have been lost in many sea- sons solely from de'ay in seeking medical assist-ince. 'i'hey even assert that, taken early, the clio'eva is by no means a fatal disorder. The copious use of salt is reconmiended on very excellent authority. Other autumnal complaints there are, of which diar- rhoea is the worst example. They oome on with pain, flatulence, sickness, with or without vomiting, followed by loss of appetite, general lassitude, and weakness. If attended to at the first appearance they may soon be conquered ; for which purpose it is necessary to assist nature in throwing otf the contents of the bow els, which may be done by means of the following prescription : Take of calomel 'A ^vxin", rhubarb 8 grains ; mix, and take it in a little honey or jelly, and rejjeat the Jose three times, at the intervals of four or five hours. The next purpose to be answered is the defence of the lining membrane of the intestines from their acrid contents, which will lie best effected by drinkint; copiously of linseed tea, or of a drink made by pouring boiling water on quince-seeds, which are of a very mucilaginous n.i- ture; or, what is still better, full draughts of whey. If the complaint continue after these means have been employed, some astringent or binding medicine will be required, as the sub- joined : Take of prepared chalk 2 drachm.% cinnamon -water 7 oz., syrup of poppies I oz. ; mix, and take 3 table- spoonfuls every four hours. Should this fail to complete the cure, ^ oz. of tincture of catechu, or of kino, may be added to it, and then it will seldom fail; or a teaspoonful of kino alone, with a little water, every three hours, till the diarrhoea is checked. While my symptoms of derangement are ftretent, particular attention must b {aid to the diet, which should be of soothing, lubricating, and light nature, as instiutced in veal or chicKen broth, which should contain but little salt. Rice, batter aniTIJread puddings will be generally relished, and be eaten with advant.age; but the stomach is too much impaired to digest food of a more solid nature. Indeed, we should give that organ, together with the bowels, aa little trouble as possible, while thej are so incapable of acting in their ac- customed manner. Much mischief is frequently produced by the absurd practice of taking tincture of rhubarb, which is almost certain of aggravating that species of disorder of which we have now treated ; for it is a spirit aa strong as brandy, and cannot fail of producing harm upon a surface which IS rendered tender by the formation and contact of vitiated bile. Bat onr last advice is, upon the first appear- ance of such symptoms as are above detailed, have immediate recourse to a doctor, where possible. Ginger Plastfr, good for faef-ermaceti oint- ment. ITse the mixture night and morning, by placing a piece of the bize of a pea in the corner of the eye affected. Only to be used in cases of chronic or long-standing inflammation of the organ, or its lids. liime in tlie Eye. Bathe the eye with a little weak vinegar and water, and carefully remove any little piece of lime which may be seen, with a feather. If any lime has got en- tangled in the eyelashes, carefully clear it away with a bit of soft linen soaked in vinegar-and-watcr. Violent inflammation is sure to follow; a smart purge must be therefore administered, and in all probability a blister must be applied on the temple, behind the ear, or nape of the neck. 8ty6 in tlie Eye. Styes are lit- tle abscesses which form between the root* of the eyelashes, and are rart*y larger than a small pea. The best way to manage them is to bathe them fre- qnently with warm water, or in warm poppy-water, if very painful. When they have burst, use an ointment com- posed of one part of citron ointment and four of spermaceti, well rubbed together, and. smear along the edge of the eyelid. Give a gram or two of calomel with 5 or 8 grains of rhubarb, according to the age of the child, twice a week. The old-fashioned and appa- rently absurd practice of rubbing the tye with a rine, is as good and speedy a cure as that by any process of medi- cinal application ; though the number of times it is rubbed, or the quality of the ring and direction of the strokes, has nothing to do with its success. The pressure and the friction excite the vessels of the part, and cause an absorption of the enused matter under the eyelash. The edge of the nail will answer as well as a ring. Inflammation of tlie XSyelids. ^Th following ointment has been found very beneficial in inflammations of the eyeball and edges of the eyelids : Take of prepared calomel I scruple; spermaceti ointment, J oz. Mix them well together in a glass mortar : apply a small quantity to each corner of the eye every night and morning, aiid also to the edges of the lids, if they are affected. If this should not eventually remove the inflammation, elder-tiower Mater may be applied three or four times a day, by means of an eye-cup. The bowels sliould be kept in a laxa- tive state by taking occasionally a quarter of an ounce of Cream of Tartar or Epsom salts. Fasting, It is said by many able physicians that fasting is a means of removing incipient disease, and of Re- storing the body to its customary healthy sensations. Howard, the cele- brated philanthropist (says a writer), used to fast one day in every week. Napoleon, when he felt bis system unstrun:;, suspended his wonted repast, and took his exercise on horseback. Convolsiona. Convulsions come on so suddenly, often without the slightest warning, and may prove fatal so quickly, that all people should be acquamted at leait with their leading symptoms and treat- ment, as a few moments, more or less, will often decide the question between life and death. The treatment, in very many cases at least, to be of the slightest use, should be imviediate, as a person in a fit (of apoplexy, for in- stance) may die while a surgeon is being fetched from only the next street. We shall give, as far as the fact of our editing a work for non- professional readers will permit, the peculiar and distinctive symptoms of the various kinds, and the immediate treatment to be adopted in each case. Apoplexy. These fits may be divided into two kinds the Urong and the weak. I The Strong Kind. These cases mostly occur in stout, strong, short- necked, bloated-faced people, who are I in the habit of living well. Symptom*. The patient may or may not hav had headache, sparks before his eye< *'-V APOPLEXY AND EPILEPSY. ffi with confusion of ideas and giddiness, for a day or two before the attack. When it takes place he falls down insensible; the body becomes para- lyzed, generally more so on one side than the other ; the face and head are hot, and the bloodvessels about them swollen; the pupils of the eyes are larger than natural, and the eyes themse'.ves are fixed; the mouth is mostly drawn down at one corner ; the breathing is like loud snoring; the pulse full and hard. Treatment. Pla^e the patient immediately in bed, with his bead well raised; take off everything that he has round his neck, and bleed freely and at once from the arm. If you have not got a lancet, use a penknife, or anything suitable that may be at hand. Apply warm mustard poultices to the soles of the feet and the insides of the thighs and legs; put two drops of castor oil, mixed up with eight grains of calomel, on the top of the tongue, as far back as possible : a most important part of the treatment being to open the bowels as.quickly and free.y as possible. The patient cannot swallow ; but these medicines, especially the oil, will be absorbed into the stomach altogether independent of any voluntary action. If possible, throw up a warm turpen- tine clyster (two tablespoonfuls of oil of turpentine in a pint of warm gruel) ; or, if this cannot be obtained, one composed of about a quart of warm salt-and-water and soap. Cut otf the hair, and apply rags dipped in weak vinegar-and- water, or weak gin-and- M-ater, or even simple cold water, to the head. If the bloodvessels about the head and neck are much swollen, ))ut from eight to ten leeches cm the temple opposite to the paralyzed side of the body. Always send for a doc- tor immediately, and act according to the above rules, doing more or less according to the means at hand, and the length of time that must neces- sarily elapse until he arrives. A pint, or even a quart of blood in a very strong person, may be taken away. When the patient is able to swallow, f(ive him the No. 1 pills, and the No. I 1 mixture directly. [The Ko. 1 pills are made as follows : Mix 5 grains of calomel and the same quantity of anti< monial powder witb-^ little bread- crumb : make into two pills, the do8 for a full-grown person. For the No. 1 mixture, dissolve an ounce of Epsom salts in half a pint of senna tea : tak a quarter of the mixture as a dose.] Repeat these remedies if the bowels are not well opened. Keep the pa- tient's head well raised, and cool, as above. Give very low diet indeed: gruel, arrowroot, and the like. When a person is recovering, he should have blisters applied to the nape of the neck, his Dowels should be kept well open, light diet given, and fatigue, worry, and excess of all kinds avoided. The Weak Kind. SymptovM. These attacks are more frequently preceded by warning symptoms than the first kind. The face is pale, the pulse weak, and the body, especially the hands and legs, cold. After a little while, these symptoms sometimes alter to those of the first class in a mild degree. Treatment. At first, if the Eulse is very feeble indeed, a little randy-and-water or sal-volatile must be given. Mustard poultices are to be put, as before, to the soles of the feet and the insides of the thighs and legs. Warm bricks, or bottles tilled with warm water, are also to be placed ' under the arm-pits. When the strength has returned, the body be- come warmer, and the pulse fuller and harder, the head should be shaved, and wet rags applied to it, as before described. Leeches should be put, as before, to the temple opposite the side paralyzed ; and the bowels should be . opened as freely and aa quickly as pos- sible. Bleeding from the arm is often necessary in these cases, but a non- professional person should rarely have recourse to it. Blisters may be ap- plied to the nape of the neck at once. The diet in these oases should not be so low as in the former - indeed, it is often necessary, in a day or so after one of these attacks, to give wine, strong beef- tea, &c., according to the condition of the patient's strength. Diitinciioru between A/iopUxji and EpHepai/.l. Apoplexy mostly ha 178 TO TELL APOPLEXY FROM DRUNKENNESS. pens in people over thirty, whereas epilepsy generally occurs under that age ; at any rate for the first time. A person who has epileptic fits over thirty has generally suffered from them for some years. 2. Again, in apoplexy the body is paralyzed, and therefore has not the convuUions which take place in epilepsy. 3. The peculiar morxnfi will also distinguish apoplexy from epilepsy. DiiUtuttons hetteeen Apoplexy and Drunkenness. 1. The known habits of t e person. 2. The fact of a person who was perfectly sober and sensible a little time before beinr; ftiund in a state of insensibility. 3. The absence, in apoplexy, of the gmell of drink fin applying the nose to the mouth. 4. A person in a fit of apoplexy cannot be roused at all ; in drunkenness he mostly can, to a certain extent. Distinction between Apoplexy and Hysterics. Hyitetica mostly happen in young, nervous, unmarried women ; and are attended with convulsions, sobbing, laughter, throwing about of the body, &c., tc. Distinction between Apoplexy/ and Poisoning byOpinm. It is exceedingly difficult to distinpiish between these two cases. In poisoning by opium. however, we find the peculiar smell of the drug in the patient's breath. We should also, in forming our opinion, take into consideration the person's previous conduct whether he has been low and desponding for some time before, or has ever talked about committing suicide. Epilepsy. Falling Siclness. These tits mostly happen, at any rate for the first time, to young people, and are more common in boys than girls. They are produced by numerous causes. Symptoms. The fit may be preceded by pains in tht head, pal- pitations, he, kc. ; but it mostly happens that the person falls down insensible suddenly, and without any warning whatever. The eyes are dis- torted, so that only their whites can be seen ; there is mostly foaming from the mouth ; the fingers are clincheii ; and the body, especially on one side, is much agitated ; the tongue is often thrust out of the mouth. When tho fit goes off, the patient feels drowsy and faint, and often sleeps soundly for some time. Treatment. During the fit, keep the patient fiat on his back, with his head slightly raised, and prevent him from doing any harm to himself ; dash cold water into his face, and apply smelling-salts to his nose ; loosen his shirt-collar, &c. ; hold a piece of wood about as thick as a fin- ger the handle of a tooth-br\ish or knife will do as well between the two rows of teeth, at the back part of the mouth. This will prevent the tongue from being injured. A tea- spoonful of common salt thrust into the patient's mouth, during the fit, is of much service. The after-treatment of these tits is various, and depends entirely on their causes. A good ge- neral rule, however, is always to keep the bowels well open, and the patient quiet, and free from fatigue, worry, and excess of all kinds. Fainting Fits are sometimes very ilangerous, and at others perfectly harmless ; the question of danger de- pending altogether upon the causes which have produced them, and which are exceedingly various. For instance, fainting produced by disease of the heart is a very serious symptom in- deed; whereas tb.it arising from some I slight cause, such as the sight of blood, &c., need cause no alarm what- ever. The symptoms of simple faint- ing are so well known that it would be quite superfiuous to enumerate them here. The treatment consists in laying the patient at full length upon his back, with his head upon a level with the rest of his body, loosening everything about the neck, dashing cold water into the face, and sprink- ling vinegar -and -water about the mouth ; applying smelling-salts to the nose; and, when the patient is ab'.e to swallow, in giving a little warm brandy-and-water, or about 20 drops of sal-volatile in water. hysterics. ITiese fits take place, for the most part, in young, nervous, un- married women. They happen niuoh less often in marrieOTm. oitement must be Allayed by change | Poisous of air, and a tonic diet. Should the , , ., , . ^ . _. palpiUtion originate from organic de- s^^^" ^ the next gubject for remark ; rangement, it must be, of course, be- "d we anticipate more detailed in- yond domestic management. Luxu- structions for the treatment of per- rious living, indolence, and tight- poisoned, by giving a simple List lacing often produce this affection: of the Principal Poisons, with their such cases are to be conquered with a Antibotes or KEMEUua, little resolution. ' Oil of Vitriol ) Aquafortis > Magnesia, Chalk, Soap-and-Water. Spirit of Salt ] Tartar Emetic Oily Drinks, Solution of Oak-bark. Salt of Lemons, or ... ) Chalk, Whiting, Lime, or Magnesia and Water. Acid of Sugar \ Sometimes aii Emetic Draught. Pruasio Acid i Pump on back, Smelling Salts to nose, Artificial { Breathing, Chloride of Lime to nose. Pearl-ash y Soap-Lees I Smelling-Salta It j t- j itt <. jjji " Lemon-juice, and v inegar-and- Water. Hartshorn Sal-VoUtile Arsenic , '"'^hito Aedo"!;;:: ( Emetics, Lime-Water, Sop-and-Wter, Sngar-and- King's Yellow, or ( ^ *<*"' ^^ly D'""^- Yellow Arsenic ' Meronty ) Corrosive Sublimate... [' Whites of Eggs, Soap-and-Water. Calomel ) Oninm \ Emetic Draught, Vinegar-and-Water, dashing Cold lAudaniim i ^ *ter on ohe.st and face, walking up and duwufor ( two or three hours. Lead ) Sugar of Lead !'.!!".!.!! [ Epsom Salts, Castor Oil, Emetics. Goulard's Extract ) Copper ) 'Blue-stone > Whites of Eggs, Sngar-and- Water, Castor Oil, Gruel. Verdigris ) Zine Lime- Water, Chalk-and- Water, Soap-and-Water. Iron Magnesia, Warm Water. Henbane ] ' Hemlock f Emetics and Castor Oil ; Brandy-ad-Wter, if oa Nightshade I cessary. ioxglove ) Poisonous Food Emetics and Castor OiL ,"'".* 'ti u&. m 1 ? v-j r- POISONS AiTD TtTBl^ ANTIDOTES. 101 The symptoms of poisoning may be knowu for the most part from those of some diseases which they are very liiie, from the fact of their coming on immeiiialely after eating or drinking something ; whereas those of disease come on, in most cases at least, by de- grees, and with warnings. In most cases wliere poison is known, or sns- pected to have been taken, the first thing to be done is to empty the stomach well and immeiHately, by means of mustard mixed in warm wa- ter, or plain warm salt-and- water, or, better, this draught, which we call Ko. 1 : Twenty grains of sulphate of zinc in an ounce and a half of water. This draught to be repented in a quar- ter of an hour if vomiting does not ensue. The back part of the throat should be well tickled with a feather, or two of the fingers thrust down it, to induce vomiting. 1"he cases where vomiting must not be used are those where the skin has been taken off, and the parts toucheoisonous symptoms, are blue-(one and teidiijrw. People arc often taken ill after eating food that has been cooked in copper sauce- pans. When anything has been cooked in one of these vessels, it ghould never b aVoiced to cool in it. Symptoms. Headache, pain in the stomach, and purging ; vomiting of green or blue matters, convulsions, and spasms. Tt-eatment. Give whites of eggs, agar-and- water, castor-oil, and drinks nch M arro^nxtot and gruel. Tartar Emetic. Seea in the form l a white powder, or crystals, with a slightly metallic taste. It has not tften bn known to destroy life. Symptoms. A strong metallic tasta in the act of swallowing, followed by a burning pain in the region of the stomach, vomiting, and great purging. The pulse is small and rapid, the skin cold and clammy, the breathing dif- ficult and painful, and the limbs often much cramped. There is also great prostration of strength. Treatment. Promote the vomiting by giving plenty of warm water, or warm arrowroot and water. Strong tea, in large quantities, should be drunk ; or, if it can be ob- tained, a decoction of oak-bark. The after-treatment is the same as that for acids and alkalies ; the principal object in all these cases being to keep down the inflammation of the parts touched by the poison by the means of leeches, warm poppy fomentations, fever mix- tures, and very low diet. Lead, and its preparations, Surjar of Lead, Goulard's Extract, White Lead. Lead is by no means an active poison, although it is popularly con- sidered to be so. It mostly affects people by being taken into the system slowly, as in the case of painters and glaziers. A newly-painted house, too, often affects those living in it. Sj/mp- toms produced when taken in a Icrje dose. There is at first a burning, prickling sensation in the throatj to which thirst, giddiness, and vomiting follow. The belly is tight, swollen, and painful ; the pain l/eing relieved l/y pressure. The bowels are mostly bound. There is great depression of strength, and a cold skin. Treatment. Give an emetic draught (No. 1, see above) at once, and shortly afterwards a solution of Epsom salts in large quan- tities. A little brandy-and-water must be taken if the depression of strength is very great indeed. Milk, whites of eggs, and arrowroot are also useful. After two or three hours, cleanse the stomach and intestines well out with two tablespoonfuls of castor-oil, and treat the symptoms which follow ac- cording to the rules laid down in other parts of these articles. Symptoms when it i* taken into .Ae body slowly. Head- ache, pain about the navel, loss of ap- )etite and flesh, offensive breath, a blucnest of the edges qf tlie gums ; the ' '"^T. POISOKS AND THEIR ANTIDOTES. Iffl belly ia tight, htrd, and knotty, and tho pulse slow and languid. There ia *I80 aometimes a difficulty in swallow- ing. Treatment. Give five grains of calomel and half a grain of opium di- rectly, in the form of a pill, and half an ounce of Epsom salts in two hours, and repeat this treatment until the bowels are well opened. Put-the pa- tient into a warm bath, and throw up a cU-ster of warmish water when he is in it. Fomentations of warm oil of turpentine, if they can be obtained, should be put over the whole of the belly. The great object is to open the bowels M freely and as quickly as possible. When this has been done, a grain of pure opium may be given. Arrowroot or gruel should be taken in good large quantities. The after-treat- ment must depend altogether upon the symptoms of each particular case. Opium, and its preparations. Lauda- num, swers, in some oases, even after- wards. Another method is to- touch each pustule or pock with a camel-hair pencil dipped in a solution of lunar caustic of the strength of two grains to the ounce of distilled water. Or a needle may be passed through each pock when distended by matter. Suffocation, Apparent. Sof- focation may arise from many differ^ ent causes. Anything which prevents the air getting into the lungs will produce it. We shall give the prin- cipal causes and the treatment to be followed in each case. 1. Carbonie Add Go*. Choke'Damf I8S THE TREATMENT OF SUFFOCATION. Iff Mines. This poisonous gas is met with in rooms where charcoal is burnt, and where there is not sufficient draught to allow it to escape ; in coal- pits, near limekilns, in breweries, and m rooms and houses where a great many people live huddled together in' wretchedness and tilth, and where the air in consequence becomes poi- soned. This gas gives out no smell, so that we cannot know of its pre- sence. A candle will not bum in a room which contains much of it. Ejects. At first there is giddiness, and a great wish to sleep ; after a little time, or where there is much of it present, a person feels great weight va the head, and stupid ; gets by degrees quite unable to move, and snores as if in a deep sleep. The limbs may or may not he stiff. The heat of the body remains much the same at first. Treatment. Remove the person affected into the open air, and, even though it is cold wea- ther, take off his clothes. Then lay him on his back, with his head slightly raised. Having done this, dash vinegar-and-water over the whole of the b(xly, and rub it hard, espe- eially the face and chest, wi:h towels dippied in the same mixture. The hands and feet also should be rubbed with a hard brush. Apply smelling- salts to the nose, which may be tickled with a feather. Dashing cold water down the middle of the back is of gi'eat service. If the person can swallow, give him a little lemon- watap, or vinegar-and-water to drink. The principal means, however, to be employed in this, as, in fact, in most cases of apparent suffocation, is what is called ajii/icial breathing. This operation should be performed by three persons, and in the following manner : The first person should put the noxzle of a common pair of bel- lows into one of the patient's nostrils; the second should push down, and then thmst back, that part of the throat called " Adam's apple ;" and the third should first raise and then formed in the following order : First of all, the throat should be drawn down and thrust back ; then the chest should be raised, and the bellows gently blown into the nostril. Di rectly this is done, the chest should be depressed, so as to imitate com- mon Vireathing. This process should be repeated about eighteen times a minute. The mouth and the other nostril should be closed while the bellows are being blown. Persevere, if necessary, with this treatment for seven or eight hours in fact, till absolute signs of death are visible. Many lives are lost by giving it up too quickly. When the patient be- comes roused, he is to be put into a warm bed, and a little brandy-and- water, or twenty drops of sal-volatile, given cautiously now and then. This treatment is to be adopted in all cases where people are affected from breath- ing bad air, smells, &c., Ice. 2. Drowninr/. This is one of the most frequent causes of death by suffocation. Treatment. Many me- thods have been adopted, and as some of them are not only useless, but hurtful, we will mention them here, merely in order that they may be avoided. In the first place, then, never hang a person up by his heels, as it is an error to suppose that water gets into the lungs. Hanging a per- son up by his heels would be quite as bad as hanging him up by his neck. It is also a mistake to suppose that rubbing the body with salt and water is of service. Proper Treatment. Directly a person has been taken out of the water, he should be wiped dry and wrapped in blankets ; but if these cannot be obtained, the clothes of the bystanders mast be nsed for the pur- pose. His head being slightly raised, and any water, weeds, or froth that may happen to be in his mouth, hav- ing been removed, he should be car- ried as quickly as possible to the nearest house. He should l ow be put into a warm bath, about as hot as the hand can pleasantly bear, and kept depress the chest, one hand being there for about ten 'minutes, artificial p1ac>d over each side of the ribs. | breathing being had recourse to while TbM thrM actions should be per- he is in it. Having been taken oat .If ACCIDENTS AND INJURIES. ur of the bath, he should be placed flat on his back, with his head slightly raised, upon a warm bed in a warm room, wijjed perfectly dry, and then rubbed constantly all over the body with warm flannels. At th same time, mustard poultices should be put to the soles of the feet, the palms of the hands, and the inner surface of the thighs and legs. Warm bricks, or bottles filled with warm water, should be placed under the armpits. The nose should be tickled with a feather, and smelling-salts applied to it. This treatment should be adopted while the bath is being got ready, as well as when the body has been taken out of it. The bath is not absolutely necessary ; constantly rubbing the body with flannels in a warm room having been found sufficient for resus- citation. Sir B. Brodie says that warm air is quite as good as warm water. When symptoms of returning consciousness bejjin to show them- selves, give a little wine, brandy, or twenty drops of sal-volatile and water. In some cases it is necessary, in about twelve or twenty -four hours after the patient has revived, to bleed him, for peculiar head symptoms which now and then occur. Bleeding, however, in the hands of professional men themselves, should be very cau- tiously used non-profeiS onal ones should never think of it. The best thing to do in these cases is to keep the head well raised, and cool with a lotion such as that recommended above for strains ; to administer an aperient draught, and to abstain from giving anythmg that stimulates, such as wine, brandy, sal-volatile, 4c., &c. As a general rule, a person dies in three minutes and a half after he has been under water. It is difficult however, to tell how long he has actually been under it, although we may know well exactly how long he has been in it. This being the case, always persevere in your attempts at resuscitation until actual signs of death have shown themselves, even for six, eight, or ten hours. Dr. Douglas, of Glasgow, resuscitated a person who had been under water for fourteen minutes, Sy limply tab- bing the whole of his body with warm flannels, in a warm^tfipm, for eight hours and a half, at the end of which time the person began to show th Jirst symptoms of returning animation. 8hould the accident occur at a great distance from any house, this treat- ment should be adopted as closely as the cii'cumstances will permit of. Breathing through any tube, such as a piece of card or paper rolled into the form of a pipe, wUl do as a sub- stitute for the bellows. To recapitu- late : Rub the body dry ; taJte mat- ters out of mouth ; cover with blan- kets or clothes ; slightly raise the head, and place the body in a warm bath, or on a bed in a warm room ; apply smelling-salts to nose employ artificial breathing ; rub well with warm flannels ; put mustard to feet, hands, and insides of thighs and legs, with warm bricks or bottles to arm- pits. Don't bleed. Give wine, brandy, or sal-volatile when recovering, and persevere till actual siqjui of death are seen. (See for further directions, p. 148.) Briefly to conclude what we have to say of suffocation, let us treat of Lightning. When a person has been struck by lightning, there is a general paleness of the whole body, with the exception of the part struck, which is often blackened, or even scorched. Treatment. S&mo as for drowning. It is not, however, of much use ; for when death takes place at all, it is generally instantaneous. Another Cure for the Tooth- ache. -Take a piece of sheet zinc, about the size of a sixpence, and a piece of sil- ver, say a coin ; place them together, and hold the defective tooth between them or contiguous to them ; in a few minutes the pain will be gone, as if by magic. The zinc and silver, Acting m galvanic battery, will produce on the nerves of the tooth sufficient electricity to establish a current, and consequently to relieve the pain. Or smoke a pipe of tobacco and caraway-seeds. Agam A small piece of the pellitory root will, by the flow of saliva it causes, afi'ord relief. Creosote, or a few drops of tincture of myrrh, or fiiar's balaua 100 CUTS AND LACERATIONS. n< teut ourselves with dividing wounds into three classes. 1. Incised tooiinds, or euU those produced by a knife, or some sharp instrument. 2. Lacerated or torn wounds those produced by the claws of an animal, the bite of a dog, running quickly against some projecting blunt object, such as a nail, &c. 3. Punctured or penetrating wounds those produced by anything running deeply into the flesh ; such as a sword, a sharp nail, a spike, the point of a bayonet, &c. 1. Incised wounds, or cuts. The danger arising from these accidents is owing more to their position than to their extent. Thus, a cut of half an inch long, which goes through an artery, is more serious than a cut of two inches long, which is not near one. Again, a small cut on the head is more often followed by dangerous symptoms than a much larper one on the legs. Treatment. If the cut is not a very large one, and no artery or vein is wounded, this is very simple. If there are any foreign substances left in the wound, they must be taken ont, and the bleeding must be quite stopped before the wound is strapped up . If the bleeding is not very great, it may easily be stopped by raising the cut part, and applying rags dippied in cold water to it. All clots nf blood must be carefully removed ; for, if they ai"e left behind, they prevent the wound frr)m healing. \Vhen the bleeding has been stopped, and the wound perfectlj cleaned, its two edges are to brought closely together by thin strips of com- mon adhesive plaster, which ^onld remain on, if there is not great pain or heat about the part, for two or three days, without being removed. The cut part should be kept raised and cool. When the strips of plaster are to be taken off, they should tint be well bathed with lukewarm water. This will cause them to come away easily, and without openinir tbn lip* of the wound; which accident is very likely to take place if they are pulled off without having baan first moisteiie< . ACCIDENTS AND INJURIES. with th* warm water. If the wound is not healed when the strips of plaster are taken off, fresh ones must oe ap- plied. Great care is required in treat- ing cuts of the head, as they aire often followed by erysipelas taking place round them. They should be strapped with isinglass-plaster, which is much less irritating than the ordinary ad- hesive plaster. Only use as many strips as are actually requisite to keep the two edges of the wound together ; keep the patient quite quiet, on low die^ for a week or so, according to his Bvmptoms. Purge him well with the ifo. 2 pills (five grains of blue pill mixed with the same quantity of com- pound extract of colocynth ; make into two pills, the dose for an adult). If the patient is feverish, give him two table- spoonfuls of the fever-mixture three times a day. (The fever-mixture, we remind our readers, is thus made : Mix a drachm of powdered nitre, 2 drachms of carbonate of potash, 2 tea- spoonfuls of antimonial wine, and a tableapoonful of sweet spirits of nitre in half a pint of water.) A person should be very careful of himself for a month or two after having had a bad out on the head. His bowels should be kept constantly open, and all ex- citement and excess avoided. When a vein or artery is woundedj the danger is, of course, much greater. These ac- cidents, therefore, should always be attended to by a surgeon, if he can possibly be procured. Before he ar- rives, however, or in case his assistance cannot be obtained at all, the following treatment should be adopted : Raise the cut part, and press rags dipped in cold water firmly against it. This will often be sufficient to stop the bleeding, if the divided artery or vein is not dkngerous. When an artery is divided, the olood is of a bright red colour, and comes away in jets. In this case, and supposing the leg or arm to be the cut part, a handkerchief is to be tied tightly round the limb a.bov the cut ; and, if possible, the two bleeding ends of the artery should each be tied with piece of silk. If the bleeding is from a vein, the blood is much darker, and data not oome away in jets. In this case, the handkerchief is to be tied he- low the cut, and a pad of lint or lioen , pressed firmly againsMhe divided etids of the vein. Let every bad cut, especi- ally where there is much bleeding, and even although it may to all appearance have been stopped, be attended to by a surgeon, if one can by any means be obtained. ClasK 2. Lacerated or torn wound*. There is not so much bleeding in these cases as in clean cuts, because the blood-vessels are torn across in a zigzag manner, and not divided straight across. In other respects, however, they are more serious than ordinary cuts, being often followed by inflammation, mortification, fever, and in some cases by lock-jaw. Foreign substances are also more likely to re- ' main in them. Treatment. Stop tha bleeiling, if there is any, in the man- ner directed for cuts ; remove all sub- stances that may be in the wound ; keep the patient quite quiet, and on low diet gruel, arrowroot, and the like ; purge with the Xo. 1 pills and the No. 1 mixture. The No. 1 pill i Mix five grains of calomel and the same quantity of antimonial powder, with a little bread-crumb, and make into two pills, which is the dose for an adult. The No. 1 mixture : Dissolve an ounce of Epsom salts in half a pint of senna tea. (A quarter of the .. mixture is a dose.) If there are feverish symptoms, give two table- spoonfuls of fever-mixture (see above) every four hours. If possible, bring the two edges of the wound together, but do not strain the parts to do this. If they cannot be brought together, on account of a piece of flesh being taken clean out, or the raggedness of their edges, put lint dipped in cold water over the wound, and cover it with oiled silk. It will then fill np from the bottom. If the wound, aftei being well washed, should still contain any sand, or grit of any kind, or if i1 should get red and hot from inttamma- tion, a large warm bread-poultice wiU be the best thing to apply until it bat ^> . comes quite clean, or the inflammation 'r^ goes down. When the wound ia a ' .'^ vary large mie, tha apgt i eat iaa li; i liM CUTS AND LACESATIOKS. warm poppy fomentations is better than that of the lint dipped in cold water. If the redness and pain about the part, and the general feverish symptoms are great, from eight to twelve leeches are to be applied round the wound, and a warm poppy foment- ation or warm bread-poultice applied After they drop olt. Class 3. Pancturfd or penetrating wounds. These, for many reasons, are the most serious of all kinds of wonnds. Treatment. The same as that for lacerated wounds. Pus (matter) often forms at the bottom of thes wounds, which should, there- fore, be kept open at the top, by separating their edges, every morning, with a bodkin, and applying a ^arm lad-poultice immediately after- ward*. They will then, in all proba- bility, heal up from the bottom, and any matter which may form will find its own way out into the poultice Sometimes, however, in spite of all precautions, collections of matter (ab- scesses) will form at the bottom or sides of the wound. These are to b opened with a lancet, and the matter thus let out. When matter is form- ing, the patient has cold shiverings, throbbing pain in the part, and flushes on the face, which come and go. A swelling of the part is also often seen. The matter in the ab- scesses may be felt to move back- wards and forwards, when pressure ia made from one side of the swelling to the other with the first and second fingers (the middle and that next thn thumb) of each hand. XEDICAIi UESCOAAB^DA. Advaata^fes of Cleanliness. | Health and strength cannot be long continued unless the skin all the skin ia washed frequently with a sponge or other means. Every morning is ^best ; after which the skin should be .robbed very well with a rough cloth. ' This is the most certain way of pre- ' renting cold, and a little substitute for exercise, as it brings blood to the sur- face, and causes it to circulate well through the fine capillary vessels. ' likbour produces this circulation na- iorally. The insensible perspiration Minot escape well if the skin is not ' , a1n, aa the pores get choked up. It it aaid that in health about half the ali- ', aient we take passes through the skin. The Tomato Medicinal. To aome persons there is something nn- eMtsant, not to say oflfensive, in the TOUT of this excellent fruit. It has, ' however, long been used for culinary Sarposes in various countries. Dr. Annett, a professor of some cele- brity, considers it an invalnab'.e ar- ticle of diet, and ascribes to it very important medicinal properties. He declares : 1. That the tomato is one of the^moat powerfnl deobstruents of the mattria mediea ; and that, in all tho'\ affections of the liver and other organ* where calomel is indicated, it is prob- ably the most effective and least harm- ful remedial agent known in the pro- fession. 2. That a chemical extract can be obtained from it, which will altogether supersede the use of calomel in the cure of disease.'^. .3 . That he has successfully treated diarrhoea with this article alone. 4. That when used a* an article of diet, it is almost a soa'- ereign remedy for dyspasia and indi- gestion. Warm Water. Warm water ia preferable to cold water as a drink to persons who are su'iject to dyspeptic and bilious complaints, and it may b taken more freely than cold water, and consequently answers better aa a dila- ent for carrying off bile, and removing obstructions in the nrinary secretion, in cases of stone and graveL When wat'ir of a tempeijkture equal to that of the human body is used for drink, it proves considerably stimulant, and is particularly suited to dyspeptic, bilious, and gouty subjects. Cautions in Visiting Siok- Sooms. Never venture into sick- MEDICAL MEMORANDA. in toom if you are in * yiolent perspira- tion (if circumstances require your continuance there), for the moment your body becomes cold, it is in a state Lkely to absorb the infection, and give you the disease. Nor visit a sick person (especially if the complaint be of a contagious nature) with an empty ttomach; as this disposes the system more readily to receive the contagion. In attending a sick person, place your- self where the air passes from the door or window to the bed of the diseased, not betwixt the diseased person and any fire that is in the.room, as the heat of the fire will draw the infectious va- pour in that direction, and you would run much danger from breathing it. Necessity of Good Ventila- tion in Sooms lighted with Gas. In dwelling-houses lighted by gas, the frequent renewal of the air is of great importance. A single gas- burner will consume more oxygen, and produce more carbonic acid to deteri- orate the atmosphere of a room, than ix or eight candles. If, therefore, when several burners are used, no pro- vision is made for the escape of the corrupted air and for the introduction of pure air from without, the health will necessarily suffer. Hints to Bathers. Avoid bath- ing within two hours after a meal, or when exhausted by fatigue air from any other cause ; or when the body is cooling after perspiration ; or alto- gether in the open air if, after having been a short time in the water, there is a sense of chilliness with numbness of the hands and feet ; but bathe when the body is warm, provided no time is lost in getting into the water. Avoid ohilliDg the body by sitting or stand- ing undressed on the banks or in boats after having been in the water. Avoid remaining too long in the water ; leave the water immediately there is the slightest feeling of chilliness. The vig- orous and strong may bathe early in the morning on an empty stomach. The young, and those who are weak, had better bathe two or three hours after a meal ; the best time for such is iroai two to three hours after break- fart. Those who are subject to attacks of giddiness or faintness, and those who suffer from palpitation and other sense of discomfort at the heart, should hot bathe without first^ensulting their medical adviser. Kad Dogs. We call attention to the measures recommended by the Council of Hygieneof Bordeaux, France, for protecting the people against the dangers of hydrophobia. It is well known that the madness of dogs has periods which one can call premonitory and harmless. If these periods were generally known, the dogs could be put beyond the power of hurting before they become a public danger. On this subject the Council of Hygiene hsa issued the following instructions : " A short time, some two days, after the madness has seized the dog, it creates disturbances in the usual con- dition of the animal which it is indis- pensable to know. 1. There is agita- tion and restlessness ; the dog turns himself continually in his kennel. If he be at liberty, he goes and comes and seems to be seeking something ; then he remains motionless, as if wait- ing ; he starts, bites the air, seems aa if he would catch a fly, and dashes himself, barking and howling, against the wall. The voice of his master dis- sipates these hallucinations ; the dog obeys, but slowly, with hesitation, as if with regret. 2. He does not try to bite ; he is gentle, even affectionate, and he eats and drink* : but he gnaws his litter,- the ends of the cortains, the padding of cushions, the coverlids of beds, the carpets, &c. 3. By the movement of his paws about the sides of his open mouth, one might think he was wishing to free his throat of a bone. 4. His voice has undergone such a change that it is impossible not to be struck by it. 5. The dog begins to fight with other dogs ; this is decidedly a characteristic sign, if the dog be generally of a peaceful na- ture-. The numbers 3, 4, and 6l indicate an already very advanced period of the diseab.;, and the time is at hand when man will be exposed to the dangerous fits of the animal if im- mediate measures be not taken. These measui-es are, to ohain him up as 194 RULES FOR THE PRESERVATION OF HEALTH. dangerons, or, better still, to destroy biin." After having accepted thia ad- vice, the council has desired that it 'hottld be inserted at least once a year in a public paper. It has also desired, And which seems to usmore particularly efficacious and practical,' that it should be printed on the back of the notice for the dog-tax, on the back of the re- ceipt for this tax, and finally on the back of the permissions for hunting. These excellent measure* ought to be- come generaL Holes for the Preservation of Health. PuBi Atmosphkrio Air is com- posed of nitrogen, oxygen, and a very mall proportion of carbonic acid gas. Air once breathed has lost the chief part of its oxygen, and acquired a pro- portionate increase of carbonic acid gas. Thtrtfarty health requires that we breathe the same air once only. The Solid Part of oua Bopiks 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. Ti Fldid Part oif our Bodies Ito wastes copstantly ; there ia but on^ fluid in animals, which is water. Ther^ore, water only is necessary, And DO atii&ae oan produce a better drink. Thb FLinD or oua Bodixs is to the olid in proportion as nine to one. Thtr^ore, a like prop>ortion should preyail in th totu amount of food taken. Light kxsrcisbs an important in- nuKNCI upon the growth and vigour of animals and plants. Therefore, our dwellings should freely admit the son's rays. DiooicP03nra Antk al and Veok- VABLB SuBST.NCBS yield various noxi- ous gases, whioh enter the lungs and corrupt the blood. Therefore, all im- purities should be kept away from our bodes, and every precaution be ob- served to secure a pure atmosphere. Wauub is KiaKNTiAL to all the bodily functions. Therefore, an equal bodily temperature should be main- tained by exercise, by clothing, or by fire. Exercise warms, invtoorates, and purities the body ; clothing preserve* the warmth the body generates ; fire imparts warmth externally. There,- fore, to obtain and preserve warmth, exercise and clothing are preferable to tire. FiRB CONSUMES THB OXYGKN of the air, and produces noxious gases. Therefore, the air is less pure in the presence of caudles, gas, or coal fire, than otherwise, and the deterioraticm should be repaired by increased venti- lation. Thb Skin is a hiohly-organizbd Mbmbranb, full of minute poi-es, 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," like the lungs, (though less actively). All the inter- nal organs sympathise with the skin. Thery'ore, it should be repeatedly cleansed. Latb Hours and anxious Pur- suits exhaust the nervous system, and produce disease and premature death. Tlierefore, the hours of labour ' and study should be short. Mental and Bodily Exrrcisb are equally essential to the general health and happiness. Therefore, labour and study should succeed each other. Man will live most Healthily upon simple solids and fluids, of which a sufficient but temperate quan- tity should be taken. Therefore, over- indulgence in strong drinks, tobacco, ^ snufi', opium, and all mere indulgences, should be avoided. ' Sudden Alternations of Heat AND Cold are dangerous (especially to the young and the aged). There- fore, clothing, in oufuitity and quality, should be adaptea to the alternations of night and day, and of the seasons. And therrfore, alto, drinking cold water when the body is hot, and hot tea and soups when cold, are prodao> tire of many evils. VII. OLOTHINa What AotUd k Worn nexi the Shin ? The primary congideration' in dreu is what should be worn next to the skint We answer wool, de- cidedly, and for the following reasons : Linen, by all its compactnetis retains the perspired matter, so that shirts worn for some days will exhale a sen- sation of coolness, indicating an ob- tructed circulation. Silk attracts less humidity than linen, and is, therefore, till more objectionable. Wool, by the gentle friction and moderate heat which it excites, promotes perspira- tion, and absorbs the matter thrown out from the skin, without clogging the pores. Cotton increases warmth and perspiration ; but having the pro- Eerty of retaining the discharged umours, is too apt to throw the same back again into the system, and there- by hurting the animal fluids. It is, however, during active exercise that the different effects of the substances re more plainly seen. When the body is covered with woollen, though perspiration is increased, the matter thrown out passes through the tlannel into the air, leaving the skin dry and warm. If, under the same circum- stances, linen is warm, the perspira- tion instead of being dispersed, re- mains, and causes a disagreeable sen- sation. Flannel has also this advan- tage : those who perspire profusely wUl not easily catch cold on foing into (he open air. This is not the case with linen shirts, which will produce chilliness, followed by fever. Flannel when first used is apt to irritate the skin, and so cause an uneasy feeling ; this soon goes off, and it becomes at length comfortable and even pleasant. Flannel is suitable to all seasons. Worsted socka and stockings, varied in thickness, according to the season, re on all accounts the best In Choosing Cloth /or Glothu see fht tha fabric ia fiaa and tha taxtun close and even. Pass the hand lightly in the contrary direction to the np and if the feel is soft and silky wita< out harshmess, you may conclude th* cloth is made of fine wool. Veryr " satiny " cloths spot with the rain. Take up a piece of cloth in both handi^ and fold a little piece between th* thumb and foretinger of one hand ; pull the cloth sharply with the other hand, and if the sound produced by the slipping of the fold u clear and sharp, the cloth is of good quality. Do not choose large patterns if yod are short, and if vou are stout do not wear checks or plaids. Clothes for Iravdling. Every tr^ veller should wear ijannelnext the skin both in hot and cold climates. Linen is very improper, for when the wearer is wet with rain or perspiration, it strikes cold to the skin ; coarse calioo sheets, for fine, hot, dry weather, and flannel for damp, windy, or cold, may be considered geuerally appropriatSL A poncho is very useful, for it is a shet as well as cloak, being simply blanket with a slit in the middle to admit the wearer's head. Cloth is made waterproof, as directed (see Receipt) and also by rubbing soAp- suds into the wrong side, and workiu; well in ; when dry do the same with a solution of alum. A thick tweed shootinc costume is the most comfort, able and best dress for all except damp or tropical cUmates. If you are Ukely to have much riding, leather or moleskin trousers are useful, or tweed trousers may be covered down the in- sides of the legs with leather. A blouse or jacket, cut short to clear the saddle, is capital either for walkine or riding. Another ** indispensable ia a thick lined dressing gown. It ia equally good to wear in the STenios and for sleeping in. Thick worsted socks only snould be worn, whether ' tha aiimate be hot or Aold. It ia iak> 196 CLOTHmO. portant to keep the clothes m dry an poflaible, and if on the water a capital plan ia to dip the wet clothes in the alt water, wring them out, and put them on again. This, we are told on Sood authority, feela like a change of ry clothes. To Bnuh Clothe*. If a coat be wet let it be quite dry before brushing it. Bab out the spots of dirt with the handa, beat it lightly with a small cane. Then lay it out on a board or table, the collar to the left hand, and brush, briskly and suoothly, the right way of the cloth. Brush Krst the shoulders, back and sleeves, and then the skirts. Ijtat the ini>ides and the eollar. Waistcoats and trousers are brushed straight down, taking care they are quite dry, and rubbing out HKiU of mud, tic, before brushing aown. Yon should have two brushes, one hard and the other soft, the former of which should be used as little as possible, and never for "faced" loth Should there be spots of tallow- grease on the clothes, take it off with the nail ; or, if that cannot be done, take a hot iron, cover the part where the grease is with some thick brown paper, and run the iron over the spot. This will draw the grease into th paper. Repeat this process until DO more grease comes. Ordinary grease-spots or marks on the collar or lappels may generally be removed by a little soft soup, or a little ox-gall or enrd aoap. Fruit and wine stains may frequently be taken out by holding the part over an ordinary brimstone match, lighted ; or by water with a little salts of lemon, muriatic or oxalic acid in it. 'iliese last must not, how- Ter, be applied to delicate colours. For the stams of acids wash the part with a little spirits of hartshorn or U- qoid ammonia. Ox-gall isone of the most valuable articles for cleansing woollen and other articles ; it combines readily with all greasy substances, and assists powerfully the action of soap, which may in many cases be dispensed with. Silica and all other articles of even the most delicate colours may be cleaned with it. ITie chief objection to its M ia it* disagreeabla smell ; this ia I got rid of thus : Boil a quart of the gall, skimming it irequen!tly, then add one ounce of powdered alum ; leave ou the tire until thoroughly combined. Set the mixture to cool, and pour it, when cold, into a bottle which is to be loosely corked. Proceed exactly in the same way with another quart of gall, using one ounce of common salt instead of alum. The two bottles are to be put by for three months in a room of moderate temperature ; a thick sediment will be deposited, but, as a good deal of yellow colouring matter still remains, the contents of the two bottles, carefully poured off from the sediment, are to be filtered separately, and then mi::ed in equal parts, a portion at a time. The colour- ing matter wilt be precipitated, leaving the gall perfectly pure and colourless. It is then to be again filtered, bottled and tightly corked, and kept in a cool place for use. In this state it preserves all its detergent properties, is free from smell, and doe* not spoil with keeping. Mtntling Clothe*. Things neatly mended last four timea as long as those carelessly repaired. Too much pains cannot, therefore, be expended on the prosaic but very necessary ope- ration of " mending clothes." A piece of each material should be reserved, in making up dresses, he, for repair- ing when needed. AH things ^ould be periorinkle them often with spirits of camphor. Black Clothes may be Restored if threadbave about the elbows, cuffs, knees, &c., by the following process : The clothes must be soaked in cold surd, aa to dress babe or jronng child in tight garments ; but they shonld bo of materials suited to the season. It is not necessary to giv direction for the etting or making of children's dresse.% as almost every motherorelder sister knowshow to cut out and make simple frocks, jackets, &c. ; and when that knowledge hat not been obtained in youth, a few lessons from a practical dressmakei will sufHce. Carefully avoid the ab- surdity of swaddling a child's body in lieaps of flannel and warm stuffs, and leaving its legs and arms bare. Too many clothes, however, are as mis- chievous as too few. Contrast in colours water for half an hour, then taken out of the wal,er, and put on a board, and | is of no slight importance. Light oo- the threadbare paits of the clothes j lours and thin materials for summer ; rubbed with a teazel, or half-worn I bright warm colours, and stout cloth batter's "card," filled with flocks. ! for winter. The head should be cool, When this is done, hang the coat up and the feet well shod. Long clothes to dry, and with a hard brush lay the ' and caps for infants are happily going nap the right way. This is said to be out of fa.'^hion, and a more rational the method which is pursued by the : style of dress adopted by all sensible dealers in old clothes, and it gieatlyim- motliers. proves the anpearance of the garments. 'J'i^/ht Lacing. Avoid all tijrhtban- Ladies' Dress. The secret of dress- ' dagos as stays, garters, belts, ftc. ing well, siwply consists in knowing 'I'liey impede the free circulation of the three gi-and unities of dress 3'our the hlood, and in thousands of cases own position, age, and pecularities, j produce liisease and defoi-mity. More and no woman can dress well who does n.ivra has been done by tight-la6ing, not. Dress s'uould be simple, elegant than by all the other vagaries of fa- and becoming, without appearing so shinn put together. expensive as to evidently be beyond I TKp Covering of the Ff'ad shonM be the circumstances of the wearer. Con- ! very light, as well for men as for wo- sider well before you purchase whetliei- men, and if children were more often the new silk, bonnet, shawl, or rib- 1 allowed to go b.ire-headed into the bon matches your complexion, is I oiien air, the practice would much in- adapted to your height and figure, ' vi^orate their constitutions, and ren- and, above all, that it is graceful unA iloi- tliom less susceptible of cold. No pretty not merely fas'iiimable. You one, how ever, shoiild go uncovered in must also adapt, as much as possible, \ siin^^hine. Black hats, though gene- your new purchases to the things you rally worn, are not so good a defence slreadyhave, so as to show no bad con- ' against the power of the sun aa hat* trasts. Dress with regard to your station in life, your age, and your ap- pearance. C/iildrena' Clothing shonld be well- cut, butsuflloiently loose to allow fair play to the liniba. Nothing is so ab- or caps of any other colour. Kei'p your Feet Warm. If yon do not do this, the blood accumulates to- wards the head, and sensation of chil* liness is felt over the whole body, and the general comfort interfered with. 10B VIII. LAW. DireoUona for Securing Copy- rights. Under the revised Act of Conjfress, vhieh took effect July 8, 1870. A printed copy of the title of the book, map, chart, dramatic or musical composition, engraving, cut, print, photograph, chromo, or design for a work of the fine arts, for which copy- right is desired, must be sent by mail, addressed, " Tjubapt^w of CONGRESS, "Washington, D.C. "Copyright matter." This must be done before publica- tion of the book or other article. I A fee of fifty cents, for recording fhe title of each book or other article, j mnst be inclosed with the title as | above, and fifty cents in addition (or ; one dollar in aU) for each certificate of copyright under seal of the Libra- rian of Congress, which will be trans- j mitted by return mail. Within ten days after publication of each book or other article, two | complete copies of the best edition issued must be mailed to perfect the oopyright, with the address, " LiBKAKiAN OF Congress, "Washington, D.C. *' Copyright matter." If the above direction is complied with, both books and titles will come free of postage, and postmasters will SlTe receipt for the same if requested. Without the deposit of copies above required, the copyright is void, and a penalty of twonty-five dollars is incurred. Copyrights recorded at a date prior to July 8, 1870, in an^ district clerk's office, do not require re-entry at Washington. But one copy of each book or other article published since March 4, 1866, is required to be de- posited in the Library of Congress, if liOt already done. Without snoh de- posit, the oopyright is void. No copyright is valid nnless notice is given by inserting in the several copies of every edition published, on the title page or the page following, if it be a book ; or if a map, chart, musical composition, print, cut, en- graving, photograph, painting, draw- ing, chromo, statue, statuary, or model or design intended to be per- fected and completed as a work of the tine arts, by inscribing upon some portion of the face or front thereof, or on the face of the substance on which the same is mounted, the following words, viz.: "Entered according to Act of Congress, in the year , by , in the oiBce of the Librarian of Congress, at Washington." The law imposes a penalty of one hundred dollars upon any person who has not obtained copyright, who shall insert the notice "entered according to Act of Congress," etc., or words of the same import, in or upon any book or other article. Any author may reserve the right to translate or to dramatize his own work. In this case, notice should be given by printing the words, Right of translation reserved, or AU riglUs re- served, below the notice of copyright entry, and notifying the Librarian of Congress of such reservation, to be entered upon the record. Each copyright secures the exclu- sive right of publishing the book or article copyrighted for the term of twenty-eight years. At the end of that time, the author or desicner may secure a renewal for the further term of fourteen years, making forty-two years in all. Applications for renewal must be accompanied by explicit statement of ownership, in the ca^e of the author, or of relatiouBhip, in the case of his heirs, and must state definitely the date and place of entry of the orizinal copyright. The time within whioh any work LAW. 1 oopyri|hted may be iggued from the press 18 not limited by any law or regulation, but depends upon the dis- cretion of the proprietor. A copy- right may be secured for a projected work, as well as for a completed one. Any copyright is assignable in law by any instrument of writing ; but Buch assignment must be recorded in the office of the Librarian of Congress within sixty days from its date. The fee for this record is fifteen cents for every one hundred words, and ten cents for every one hundred words for a copy of the record of assignment. ' In the case of books published in more than one volume, if issued or aold separately, or of periodicals pub- lished m numbers, or of engravings, photographs, or other articles pub- lished with variations, a copyright is to be taken out for each volume of a book, or number of a periodical, or variety, as to size or inscription, of any other article. To secure a copyright for a paint- ing, statue, or model or design in- tended to be perfected as a work of the fine arts, so as to prevent infringe- ment by copying, engraving, or vend- ing such design, a definite de.scription must accompany the apphcation for copyright, and a photograph of the same, at least as large as "cabinet size." should be mailed to the Libra- rian of Congress within ten days from the completion of the work. Every applicant for a copyright must state distinctly in whose name the copyright is to be entered, and whether the right is claimed as author, designer, or proprietor. No affidavit or formal application is required. Th British Iiaw of Copy- right. The following principal points in which the Law of Copyright m Eng- land differs from that in onr own country may interest some. In Great Britain the copyright in every book which is published in the lifetime of its atUhor endures for the natural Ufe of such author, and for the further term of seven years com- mencing at the time of his death, and hall be the property of mch author and his assignees; provided always, , that if the said term of seven years shall expire before the end of torty- two years from Hift first publication of such book, the copyright shall in that case endure for such period of forty-two years. The copyright in every book published after the death of its author endures for the term of forty-two years from the first publi- cation thereof, and is the property of the proprietor of the author's manu- script from which the book ia first published, and his assignees. A complete copy from each addition of every book published must be de- posited at the British Museum, bound in the best manner in which the book is issued, within one month from th date of publication. If demanded in writing, a copy also must be furnished each of the following libraries : the Bodleian Library at Oxford, the Pub- lic Library at Cambridge, the Library of the Faculty of Advocates at Eklin- burgh, and the Library of the College of the Holy and Undivided Trinity of Queen Elizabeth, near Dublin. The only country in the world in which a copyright ia perpetual, ia Denmark. Directions for seeiiriiig Trad* Marks. Legal protection may be had by any firm, corporation, or individual, in the exclusive use of a trade-mark, on com- pliance with the following laws of the Patent Office : 1. By causing to be recorded in the Patent Office the names of the parties and their residences and place of busi- ness, who desire the protection of the trade-mark. 2. The class of merchandise and the particular description of goods com- prised in such class, by which the trade-mark has been or ia intended to 'be appropriated. 3. A description of the trade-mark itself, with fac-similes thereof, and the mode in which it has been or ia intended to be applied or used. 4. The lensrth of time, if any, during which the trade-mark has been oaed. 200 HOW TO GET A PATENT. 5. The payment of a fee of twenty- five dollars, in the same manner and for the same purpose as the fee re- quired for patents. 6. The compliance with such regu- lations as may be prescribed by the Commissioner of Patents. 7. The tiling of a declaration, under the oath of the person, or of some member of the firm, or otficer of the corporation, to the effect that the party claiming protection for the trade- mark has a right to the use of the ame, and that no other person, firm, or corporation has the right to such use, either in the identical form,- or having such near resemblance thereto as might be calculated to deceive, and that the description and fac- similes presented for record are true copies of the trade-mark sought to be pro- tected. A trade-.mark remains in force for thirty years. At the end of that time renewal may be secured for thirty years more in the case of articles manufactured in this country. A trade-mark is assignable in law by any instrument of writing ; but the assignment must bo recorded in the Patent Office within sixty days after its execution. No trade-mark is lawful which is only the name of a firm, corporation, or person, unaccompanied by a mark sufficient to distinguish it from the same name when used by other per- sons, or which is identical with a tratle- mark appropriate to the same class of merchandise, and belonging to a dif- ferent owner, and already registered, or received for registration, or which so nearly resemijles such last-men- tioned trade-mark as to be likely to deceive the public. Directiona for Becuring Patents. A patent may be secured by any person, whether a citizen of the United States or an alien, who is the original and first inventor or discoverer of any new and useful art, machine, manu- facture, or composition of matter, or ay aew and useful improvement. provided the invention, discovery, or improvement has not been in public use or sale for more than two years prior to the application for a patent. Before completing his invention, the inventor (if a citizen of the United States, or an alien who has resided here one year and has declared his intention to become a citizen), in order to secure himself, may file a caveat (fee, ten dollars) , which is a description of the, as yet, immatured invention or discovery. This caveat entitles hini one year to an official notice of any other application for a patent of a similar or interfering nature, filed during that time. Within three months from the date of such notice, he will be required to complete his own application. A renewal of the caveat (fee, ten dollars) may be secured on petition for another year. Actual joint inventors must obtain a joint patent, for neither can claim one separately. The furnishing of capi- tal by a man to an inventor does not enable them to secure a joint patent ; nor can independent inventors of sepa- rate improvements in the same ma- chine take out a joint patent for their separate inventions. Every patented article must be stamped with the word "Patented," together with the day and year the patent was granted. When, from the character of the article this cannot be done, a label, containing the like no- tice, must be affixed to each package wherein one or more is enclosed. Every assignment of a patent, or part thereof, must be recorded in the Patent Office within three months from the date thereof, otherwise it is void. How to apply for a Patent. The first thing is to send a fielUion in writing to the CommissionM- of Pa- tents, and file in the Patent Office a specification ; that is to say, a written description of it, and of the manner and process of making, constructing, compounding, and using it, in such clear terms as to enable any person skilled in the art or science to which . .'Tissr LAW. 201 it appertains, or with which it is most < nearly connected, to make, and use it ; and in case of a machine, he must explain its principle, and, the best mode in which he has contemplated applying that principle so as to dis- tinguish it from other inventions ; and he must particularly point out, and distinctly claim the part, improve- ment, or combination which he claims < his invention or discovery ; and the -specification and claim must be signed ly the inventor and attested by two witnesses. The applicant must make at the same time oath of invention, or affirma- tion that he believes himself to be the original and first inventor or disco- verer of the improvement for which he solicits a patent ; that he does not know, and does not believe that it was ever before known or used ; and must state of what country he is a citizen. This oath or affirmation may be made before any person in the United States authorized by law to administer oaths ; or, when the appli- cant resides in a foreign country, be- ^;.'.,|9 ny minister, charge d'affaires, iS^iZponfm, or commercial agent, holding ^5*v .commission under the government of the United States, or before any no- tary public of the foreign country in which the applicant may be. Below are the forms to be used in making the petition, the specification, and the oath of invention : Form of Petition.- To the Hon. Commissioner of Patents, Washington, D.C Your petitioner prays that let- ters patent may be granted to him for the invention set forth in the annexed specification. John Edwards. (Hee, of course, that the letter is dated, thefuil address given, and the name signed distinctly. ) Form of Specification. To all whom it may concern : Be it known that I, John Edwards, of the city of , coanty of , State of : , have invented a new and improved {Hei-e specify the invention with great care, so as to set forth its exact object.) I claim as a new invention my M above set forth. John Edwajids. Witaeaaea, (two). Form of Oath of Invention (to follow the specification) : State of , County of , John Edwards, the above-named pe- titioner, being duly^Kom, deposes and says that he verily believes himself to be the original and first inventor of {Here name the inventioyi) described in the foregoing specification; that he does not know, and does not believe that the same was ever before known or used ; and that he is a citizen of the United States [or, a citizen of , resident in the United States. &c.] John Edwards. Sworn and subscribed before mfl^ this first day of August, 1872. James Williams, Justice of the Peace. In addition to the above forms, drawings, compositions, or models, may be required. Dratmngs must be furnished when- ever the case admits of them. The applicant must furnish one copy signed I by the inventor or his attorney in fact, I and attested by two witnesses, which will be filed in the Patent Office; and a copy of these drawings must be at- tached to the patent as a part of the specification. They must be on thick, smooth drawing-paper, sufficiently stiff to support itself in the portfolios of the office. They must be neatly and artistically executed, with such detached sectional views as to clearly show what the invention is in con- struction and operation. Each part must be distinguished by the same number or letter whenever it appears in the several drawings. The name of the invention should be written at the top, the shortest side being considered as such. These drawings must be signed by the applicant or his attorney, and attested by two witnesses, and must be sent with the specification The sheets must not be larger than ten inches by fifteen, that being the size of the patent. Compositions. When the invention or discovery is of a composition, the applicant, if required by the Commis- sioner, must furnish specimens of ingredients and of the composition, ^s^r-f;"- tot COST OF A PATENT. Patents for designs are granted for 3^ years, for 7 years, or for 14 years, as the applicant may eleot in ms ap- plication. Patent Office Fees. The following fees are official by Act of Congress : On filing every application for a design, for three years and six months ... ... ...$10 00 On filing every application for a design, for seven years ... 16 00 On filing every application for a design, for fourteen years 30 00 On filing every caveat ... ... 10 00 On filing ever/ application for a patent ... ... ... 15 00 On issuing each original patent 20 00 On filing a disclaimer ... ... 10 00 On filing every application for a re-issue ... ... ... 30 00 On filing every application for a division of a re-isaue ... 30 00 On filing every application for an extension ... .. ... 50 00 On the grant of every extension 60 00 On filing the first appeal from a primary examiner to ex- aminers-in-chief ... ... 10 00 On filing an appeal to the Com- missioner from examiners-in- chief 20 00 On depositing a trade-mark for registration ... ... ... 25 00 For every copy of a patent or other instrument, for every 100 words 10 For recorr'.ing every assignment of 300 woi^s or under ... 1 00 For record in? every assignment, if over 300 and not over 1000 words ... ... ... ... 2 00 For recording evsry assign- ment, if over 1000 words ... 3 00 The Cost of obtaining Patents in Foreign Countries. In all foreign countries a complete specification must be deposited on ap- plication for the patent, and in most nfficient in quantity for the purpose of experiment. Modelt. In all cases which admit of representation by model, the appli- cant, if required by the Commissioner, must furnish one of convenient size to exhibit advantageously the several parts of his invention or discovery. Such model must clearly exhibit every feature of the machine which forms the subject of a claim of in- vention. The model must be neatly and sub- tantiallv made, of durable material. It should be made as small as possible, bnt not in any case more than one foot in length, width, or height. If made of pine, or other soft wood, it should be painted, stained, or var- nished. Glue must not be used, but the parts should be so connected as to resist the action of heat or moisture. A working model is always desir- able, in order to enable the office fully and readily to understand the precise operation of the machine. The name oi the inventor, and of the assignee (if assigned), and also the title of the invention, must be affixed upon it in permanent manner. The above papers, Ac., should be forwarded, prepaid, by express, "To the Hon. Commissioner of Patents, Washington, D.C." On the filing of any application and the payment of the duty required by law, the Commissioner causes an ex- amination to be made of the alleged new invention or discovery ; and if on uch examination it appears that the claimant is justly entitled to a pateut nnder the law, and that it is suffici- ently useful and important, the Com- missioner issues a patent for it. All applications must be completed within two years after the filing the petition. Daig* Patent*. A patent for a de- iffn may be granted to any person, whether citizen or alien, who, by his own industry, genius, efforts, and ex- pense, has invented or produced any new and original design for a manu- facture, bust, statue, alto-relievo, or bM-relief, &o., &o. tpf&'W^ ^ . .f^^p^TrT5S3p5",rTf^r 5r vyh J ^-wy;-^ ,11 III, J II \J}I^' J-'.'' w LAW. S07 where it cannot be completed, the loss rests with the party with whom the delay rests ; but it appears, when the delay rests with the seller, and the money is lying idle, notice of that is to be given to the seller to make him liable to the loss of interest. If the purchaser make any profit what- ever from his unpaid purchase-money, he cannot claim exemption from the payment of interest, although the delay in completing may be through the default of the vendor. In law the property belongs to the purchaser from the date of the contract ; he is entitled to any benefit, and must bear any loss ; the seller may suffer the in- surance to drop without giving notice; and should a tire take place, the loss falls on the buyer. In agreeing to buy a house, therefore, provide at the same time for its insurance. Common fixtures pass with the house where nothing is said about them. There are some well-recognised laws, of what may be called good neigh- bourhoods, which affect all properties. If you purchase a field or house, the eller retaining another field between yours and the highway, he must of necessity grant you a right of way. Where the owner of more than one house sells one of them, the purchaser is entitled to benefit by all drains leading from his house into other drains, and will be subject to all ne- cessary drains for the adjoining houses, although there is no express reserva- tion as to drains. Thus, if his bap- pens to be a leading drain, other ne- cessary drains may be opened into it. In purchasing land for bnilding on, you should expressly reserve a right to make an opening into any sewer or watercourse on the vendor's land for drainage purposes. Constructions. Among the cautions which purchasers of houses, or land, should Keep in view, is a not inconsi- derable array of constructive notices, which are eqnally binding with actual ones. Notice to your attorney or agent is notice to you ; and when the same solicitor is employed by both parties, and he is aware of an encum- bnnoe of which you are ignorant, yon are bound by it ; oven where the vendor is guilty of a fraud to which your agent is privy, you are responsi- ble, and cannot be_ released from the consequences, although yon would be able to substantiate a claim against him in either of the cases mentioned. The Relations of Landlord and Tenant. These are most important to both parties, and each should clearly un- derstand his position. The proprietor of a house, or house and land, agrees to let it either to a tenant-at-wiU, on a yearly tenancy, or by lease. A tenancy-at-will may be created by pa- rol or by agreement ; and as the tenant may be turned out when his landlord pleases, so he may leave when he him- self thinks proper ; but this kind of tenancy is extremely inconvenient to both parties, and is seldom created. Where an annual rent is attached t( the tenancy, in construction of law, t lease or agreement without limitation to any certain period is a lease from year to year, and both landlord and tenant are entitled to notice before the tenancy can be determined by the other. This notice must be given at least three months before the expira- tion of the current year of the tenancy. When once the tenant is in possea- sion, he has a right to remain for a Whole year ; and if no notice be given at the end of the first three quarters of his tenancy, he will havA to remain two years, and so on for any number of years. In all agreements it is safer for either landlord or tenant to sti* pulate that the tenancy may be de- termined by three or six months' no- tice as the case may be. Tenancy by sufferance. This ia a tenancy, not very uncommon, arising out of the unwillingness of either party to take the initiative in a more decided course at the expiry of a lease or agreement. The tenant remains in possession, and continues to pay rent aa before, and becomes, from suffer- ance, a tenant from^ year to year, which can only be terminated by one party or the other giving the neces- sary three calendar months' notice to '''^ SOS BILLS OF EXCHANQE. qttit at the term corresponding with the coinmenoeinent of the original tenancy. This tenancy at sufferance applies also to an under teoaut, who temaina in posseggion. Leases. A Lease is an instrument in writing, by which one person grants to another . the occupation and use of lands or tenements for a term of years for a consideration, the lessor granting the lease, and the lessee accepting it with all its conditions. A lessor may grant the lease for any term lesa than his own interest for instance, one day- otherwise the graht will operate as an assignment, and as the rent is inci- dent to the reversion, and the grantor would in that case have no reversion, he cottld not at law recover his rent. Leases are frequently burdened with a.covenant not to underlet with- out the consent of the landlord ; this k a oovenatit sometimes very onerous, and to be avoided, where it is possi- ble, by a prudent lessee. Au under- kttiu^ to mere lodgers or inmates, would not, however, work a forfeiture of the lease, unless expressly provided. A lease for any term beyond three ;v y*ars, whe' her an actual lease or an a^eement for one, must be in the form of a deed ; that is, it must be " under seal ;" and all assignments and surrenders of* leases must be in the same form, or they are void at taw. Tbna an agreement made by letter, or by a memorandum of agreement, whicu woald be binding in most cases, would be valueless when it was for a leaae, unless under hand and seal. The law declares that a tenant is - aot bound to repair damages by tem- ::'PMt, lightning, or other natural ca- naity, unless there is a special cove- nant to that effect in the lease ; only the repairs of injuries through volun- tary ne>{ligence fall upon the tenant. The special laws in relation to tenant an 1 landlord vary in the dif- ferent St ktes and it would be useless to specif / the^p here. In general they re in favour of the tenant. Foi-mo/a Leate. Most stationers 'kave on band, and all will procure. when requested, a printed form, in accordance with the laws of the State, for leases. As it is much better to purchase two of these (one for the tenant, and one for the landlord), and fill in the names in them, than to write out any form from a book, we think it useless to give any here. Bills of Exchangfe. A bill of exchange is a writing, in which one party, termed the drawer, requires another party, called the ac- ceptor, to pay to his onler a sum of money named in the bill. If it falls duo on a Sunday or other holiday, it ia payable on the preceding day. A bill must be paid in cash, and not bycheck, but if the holder of the bill agrees to take pay meut by a check he is entitled to hold the bill until the check is paid. If it is payable at a certain time after sight, it must be presented so that the time may thereupon begin to run. The term Draft is applied to a writ- ten order when both drawer and ac- ceptor reside in the same state or country, the term bill of exchange being restricted usually to orders addressed to persons residing in a foreign state or country. A bill of exchauge con- tinues negotiable until paid at or after maturity by the acceptor or party pe- cuniarily liable. There are three daya of grace granted to an acceptor of a bill of exchange, unless in the case of a bill payable "on demand," or (in some states only) " at sight." Most bills of exchauge, for greater security, are made out in triplicate, aa the "_^>< of exchange," the "tecoiui of exchauge," the "t/iird of exchange" ^the date and wording of each bemg the same, the only difference being the number of exchange. Form of a Bill of Exohangto. $200 New York, August 16th, 1872. Sixty days after sight of its first of exchange (second and third of the same tenor and date not paid), pay to the order of Charles Smith and Co., of Loudon, England, the sum of two.hun- dred'lollars, value received, and charge the same to account of iu Mr. r. U., of U. DAaiBI, Lausct. ^^.S^P' BILLS OF SALE. 209 Accommodation Bills. The regular bill of exchange must contain on the face of it that it is given for " value received," that is, in con- sideration of certain goods or chattels having been delivered to the acceptor. Accommodation, or " wind bills" as they are frequently called, are resorted to for the purpose of raising money where no value is given, but one party lends merely his name I'ur the use of nnilier. For examjjle, A owes B nothing, but he accepts B's bill. In order to get the money for the bill re- course is had to C, a banker or money- lender. If A dishonours tlie bill C can enforce payment from B, but if thi , be the case B cannot recover from A if he can prove that the bill was granted without value received. Tlie Bill of Sale. This is an instrument by virtue of which one party is enabled in a formal manner to convey to another jiarty all the right antl interest which he may have in the goods or chattels mentioned therein ; such as stock-in-trade, the goodwill of * business, or the like. The granting of bills of sale should only be resorted to in cases of extreme necessity, as the grantor's ciedit is most seriously endangered. If, how- ever, it be imijerative, application should be made to any respectable lawyer, and he will give advice on the subject. 3^w of Assitfnment. .An assignment of stock-in-trade in- cludes only those articles which were possessed by the assignor at the time when his assignment was executed, and does not include articles which he may afterwards acquire, even although it is so expressed in the assignment. An order by a creditor on his ilebtor, to pay the amount of his debt to a third person, is an effectual aeeign- ment of the debt, should the debtor express his willingness to pay it, and the creditor cannot make the order. When person lends money on the of the borrower, be givn to the in- surance office. Without such notice, should the borrower become bankrupt, the lender will have B-Becurity for h s money ; and should the borrower die, the insurance office cannot be com- pelled to pay any portion of the aura assured to the lender. When an assitpiment ia made of real estate, mortgages or bonds, a re- cord is made in the offices in the same manner as if a sale had been made. When the assignment is made as a col- lateral security for a note, a memoran- dum to that effect is to be made on the back of the note, stating that the as- signment is to be canceUed when the note is paid on maturing. Tiie Law of Life aud Fir* - IiiBijLrance. Si)eculative policies of insurance are illegal. A wife may insure the life of her husband ; a husband may insure the life of his wife ; a creditor may in- sure the life of his debtor. The con- sent of the assured must in each be obtained. A person about to effect an insurance u]>on his life must answer the questions proposed to him with accuracy ; any false representation makes the policy void. Some insur- ance companies declare their policiea "indisputable," but no contract can be made which is indisputable in law. A policy is not vacated by the suicide of the assured in a state of insanity. When a person lends money on the security of a policy of insurance, the lender should have the custody of the policy, and give notice to the insurance office that the loan has been made and the policy assigned. An insurer against fire mnst not alter his premises so that they no longer agree with the description of them in the policy ; when material alterations are contemplated, notice should be given to the insurers. A fire insurance policy only protects goods so long as they rcnain in the same house as when the policy was ^ effected. On a change of residence security of a policy of insurance on the notice should be given to the iuturance life of the borrower, the lender should I agent, and the policy will be altered take vare that notice, under the hand ' accordingly. S'Ct^'^-" A6 LAW TERMS. Breach of Promise of Marriage. The common law does not altogether discountenance long engagements to be married. If parties are young, and circumstances exist showing that the period during which they had agreed to remain single was not unreasonably long, the contract is binding upon them ; but if they are advanced in years, and the marriage is appointed to take place at a remote and unreason- ably long period of time, the contract would be voidable, at the option of either of the parties, as being in re- straint of matrimony. If no time is fixed and agreed ui>on for the perform- ance of the contract, it is in contempla- tion of law a contract to marry within a reamnable period after request. Either of the partie-t, therefore, after the making of such a contract, may call upon tlie other to fultil the engage- ment ; and in case of a refusal, or a neglect so to do on the part of the latter within a reasonable time after the request made, the party so calling upon the other for a fulHIment of the. engagement may treat the betroth- ment as at end, and bring an action for damages for a breach of the engage- ment. If both parties lie by for an unreasonable period, and neither re- new the contract from time to time by their conduct or actions, nor call upon one another to carry it into execution, the engagement will be deemed to be abandoned by mutual consent, and the parties will be free to marry whom they please. The Roman Law very properly con- sidered the term of two years amply aufficient for the duration of a betroth- ment ; and if a man who had engaged to marry a girl did not think fit to celebrate the nuptials within two years from the date of the engage- ment, the girl was released from the contract. American and English Law Terms. Aetitm. A general name for the a rioua processes or forms of suit adopted for the recovery of supposed rights. Ad JitguirtttUUM.A judicuU writ^ commanding inquiry to be made of anything relating to a pending cause. Administrator. One who has coin> mitted to his care, for the purpose of legal distribution, the goods of a per- son dying intestate. Appecd. The removal of cause from an inferior court to a superior court. Arbitration. A method of deciding matters in dispute, by the mediation and award of a third person, and so avoiding legal expense. Arrait/nment >/ a Prisoner. Read- ing the indictment -and asking the prisoner whether he is guilty or not guilty. A rrest The restraint of the person, either in civil or criminal process. Arrest of Jtulgtnent. To show cause why judgment should be stayed, not- witlistanding an adverse verdict. yli>on Felonious burning of houses, grain, &c. Assault. An attempt or threat to do, with force and violence, a bodily hurt to another. Assignee. Ono to whom certain power or discretion is given. Assignee in Bnnhuptci/.Oae who collects and distributes bankrupts' ett'ects. Assiipnnent. The transfer by one man to another of goods or any spoci- . tied r^lit or interest. Assize. The periodical sittings of the superior courts to try causes. Ass"vii>sU. A voluntary promise, by which a man assumes or takes u|>on himself to perform or pay anything for another. Attainder. The stain or corruption of the blood of a criminal condemned to death. A Itai/it. A writ to inquire whether a jury gave a false verdict, that judg- ment may be reversed. Attorney. One regularly appointed by another ' to transact business for him. A ttomeyi -at- Law. Those who, versed in legal knowledge, have the business of others committed to them. fii/. Security given for the appear- f.Dce when refni red of a person charged WitU wrong domg. ^^^' LAW. 211 BaV-hond. The document by whicb one person becomes security for the due performance by another on pecitied undertaking. Bailiff. An officer Appointed to wrest persons for debt. Bankrupt. ^One who it compelled by law to yield up all his property for tiie satisfaction of his creditors. Bar.- Tlie part of the court in which the counsel stand to p'.ead ; also, the place whore the criminals stand to be tried. By " the Bar" is understood the body of barristers, and pleaders generally, ax the "Chan- cery Bar," the "Indian Bar," &o. Barratry. Foul practices in law. Barrister. A counseller admitted to plead at the bar, and thei-e to undertake the cause of h-s clients. Battery. Violeut beatnig ; puinonal Tiolence. Brnefif^, .An eoo'exiaitical living. Bigamy. The having two or more husbands, or wives, at one time. BUI in Chancery. A declaration in Writincr of the grievance for which the plaintiff claims redress. ' Bill o/ Entry. A docuTnent contain- ing an account of goods entered at a custom house. Bill of Exchange. A note ordering the payment by the acceptor of a specified sum of money at a certain tmie and place, in consideration of value received of the drawer. Bill of Lading. An acknowledg- ment and undertaking by the master of a ship that he has received certain goods, and will deliver them to the consignees, in good order and condi- tion. BiU of Sale. A deed making over certain personal property in consirari. An original writ, issued by the Court of Chancery, in Great I Britain, and directed to the judges or ' oBioers of an inferior court, command - 142 lrW'^'|!!iP^*ff!!:'W??- W, IWW*!--"'**'^! W?'WW!*TW3wr^T'1^'P.V -'STS^'SIP^I'jro^afJJl^/JJ)^ t TAKE M7 ADVICE. ing them to certify or return the records of cause depending before them. Challenge. An exception taken by the prisoner in a criminal, and the de- fendant in a civil case, against one or more of the jurors who are about to ar bis 3Me. If the challenge be owed aew jurors are substituted for those objected to. Chancery. The highest court iu England, next to the Parliament' The Court of Chancery, which is called a Court of Equity, was instituted for the purpose of proceeding by the rules of equity and conscience, and of moderating the rigour of the common law, the intention being considered ratiier than the words of the law ; eqnity being the correction of that Wnerein the law, by reason of its uni- Tersality, is deficient. Charter, A written record of things done between parties. Charter- Party. An indenture be- tween merchants or owners, and mas- tn of ships, containing the particu- lars of their contracts. OioUelt. Personal property, such a money, gooda, and moveables gene- rally. Clerk. The strict definition of this word is "a person in holy orders;" it is now also applied to any one whose chief occupation is writirg. Client. Every party to a proceed- ing at law or equity is termed his attorney's "client." Codicil. An addition made to a will, or supplementary paper, be- queathing property, or explaining or altering some of the bequests con- tained in the will. Cognovit Actionem. An instrument by which a defendant acknowledges the plaintiff's cause against him to be jnst and true; and, before orafter issue, suffers judgment to be entered against him without trial. Co-Aeir. A joint heir with another. ColltUeral Descent. That which de- scends from a side branch of a family; M from an uncle to a nephew. Commisgion. Tlie warrant or letters patent, which all persons exercising jurisdiction, either ordinary or extra- ordinary, have to authorise them to hear or determine any cause or action. Commis.noner. One holding a com- mission, letters patent, or other lawful warrant, to examine any matters, or to execute any public ofhce. Committee. A number of persons to whom the consideration or ordering of any matter is referred. Commitment The sending a guilty person to prison, by virtue of a war- rant or order. Compouniling Offeneen. deceiving some consideration for withdrawing (without the permission of the court in which the offender should be tried) from a prosecution. Compoundinij with Creditors. An agreement by which the creditors, on receipt of a certain sum in the , re- lease their debtor from his engage- ments. Conservator. A preserver ; an arbi- trator appointed permanently to adjust ditTerences that may arise between various parties. Coivtiiieratio Curim. The judgment of the court. Con^ifleratinn. The material ';'T?9 of any contract, without which it would neither be effectual or binding. Contempt. A disobedience of the rules, process, or orders of a court a punishable offence. Contempt of Court. A persistent neglect or violation of the orders of a court. Convyanee. A deed which passes or conveys land or other real property from one person to another. Convict. One found guilty of an offence by the verdict of a jury. Copi/hold. A tenure nearly equal to a freehold, its requisite bein^ that it has been devised time out of mind by copy of court-roll. Coram non Judice. A cause brought and determined in a court, the judges of which have no jurisdiction. Coroner. An officer who, with the assistance of a jury, enquires into the causs by which any one came to a sud- den or violent death. Corijoration. Anv public body cstai> Wished by Le^j'^Utive Charter ^Wf- LAW. 213 Cottg. The legal expenses incurred in luita or actions at Law. Counsellor. One retained to plead his client's cause in a court of justice. Count. A subdivision or part of the plaintiff's declaration in an action. Court-days. Days when courts of judicature are open and pleas deter- mined, Court-roU. A. roll containing an account of the number of lands, &c. on the jurisdiction of a lord of a manor, vitb a description of the tenants. Cov-nant. The agreement or consent of two or more by deed in writing. If anything be covenanted for that is illegal or imposible to be done, the covenant is void. Coverture. The state of a married woman, as being under the protection or power of her husband. Crim. Con. (or Criminal Conversa- Hon). Illicit conversation with a mar- ried woman, for which the offending part}' is liable to an action for damages. Custom. A la w or ripht not written, but established by long use. Damage'. The amount of money assessed upon a (lefomlant, as a remu- neration to the plaintiff for the injury done him. Del)enture. A bond or security for money loans. Debentures were so calle'l from the receipts bejinning with the words Delicntur mihi, kc. D'c'araiinn. A legal specification on record of the cause of action by a plaintiff against a defendant. Decree. The judgment of a court of equity on any bill preferred : a decree may be interlocutory, or final. Deed. A written instrument com- Srehending a contract or bargain : a eed has three essentials writing, sealing, and delivering. Default. Non appearance in court on the day appointed. Defeasance. The indorsement con- taining the conditions (if any) upon which a warrant of attorney is given. Defence. A general assertion that a plaintiff has no ground of action. Defendant. The party sued in a personal action. L'cmesne (pronouaoad De-mem'). A manor house and the landa attached to it. Demurrer. A pause or stop put to any action or suit, upoB-a legal objec- tion raised ; which objection must be determined before further prooeedinga can be taken. Denizen. An alien bom, who u admitted to residence and to certain rights in a foreign country. Deposition. An affidavit in writing Devise. The act of bequeathing ; also, whatever is bequeathed by wilL 2>iofAS. The circuit or bounds of a bishop's jurisdiction. Disclaimer. A plea containing an express denial or renunciation of any- thing. Di'franchiifment. The act of di- posseising a town or person of its, or his, citizen rights, or of any particular right -as voting, Ac.. Distress. The taking the goods of a tenant in satisfaction for rent doe. Dietrinqaji. A writ, authorising the proper officer to distrain or seise for rent. Domicile. A plaoe of permament residtuce. Dower or Dowry. The estate which a woman brings to her husband in marriage. Draught, &r 2)ra/l. The draft t ontline of a deed or legal document. Duress. Anything done under compulsion, and through unavoidable necessity. Ejectione Fiitnce, or Ejectment. An action at law, by which a person ousted from the possession of an estate for a length of time may recover that possession. Enfranchisement. Admission to the freedom of a corporation or state. Engross. To copy in a large fair handwriting. Entail. An entailed estate is so settled that it cannot be sold or b9> queathed by any subsequent possessor, but descends inalienably on a person and his heirs for ever. tJnder certain circumstances, however, the entail can be cut off. Error. A "writ of error" ia commission to judges of a supeiiov ^''^^W/fr-^W it* TAKE MY ADVICB. oonrt, b^ which they are aathnrised to examine the record upon which a jndginent was given in an inferior oonrt ; and, in such examination, to affirm or reverse the saute, according to law and justice. Estreat. Wlien a bail or recogni- Muice becomes forfeit by any of its oonditions being broken, it is es- treated : that is, extracted from the record, and sent up to the Kxsheqiier, whence a procew or writ will issue to recover the fine. Xvidencf. Proif by the testimony of witnesses ou oath, or by writings or records. E-teommuniratioH. The a'>atnem3 tS the church. T/esser exoommunicv tion debars from the Kucharist ; greater excommunicat-on is a total ezciRion from the church. Execution. A judicial prooei for obtaining possession of anything re- oovered by judgment of law ; legal distraint for debt, ko. ; the act of ignins anUealinga legal instrument; death by the law. Exwulor, KxKHtrix. One appointed by a person's last will to dispose of his wUte. Ecigimt.X "writ of exieenfre- Snlres the sheriff in caes where a efenri Facias. (Commonly known as Fi. Fa.) A judicial writ of exe- cution, that lies where judgment is hail for debt, or damapres recovered in any of the Clourts ; by which writ fhe sheriff is commanded to levy the debt and dr.mages on the goods and ch.-x'te's of the defen>lant. Finding a True BUI. Prior to the commencement of any sessions, the denositiims of the witiieises on whose eviilenoe the prisoners have been com- mitted, are transmitted by the magis- tr.ites to the p'ace of holding the ses- sions, with the bills of indictment framed thi-reon ; where a tribunal, called the Grand Jury, is sworn to in- spect them, and re-examine the wit- nesses. If this jury consider the charges supported by such evidence aa is likely to lead to conviction, they Jin>l true hi'U aga'nst the prisoners, on whioh they are brought to trial ; other- wise the bills are igiioreil^ or ecially, a writ to inquire into the cause of a person's imprison- ment or detention by another, with the view to protect the right to per- sonal liberty ; or a writ for the pur- pose of delivering an individual from false imprisonmejit. Jleir. One who receives, inherits, or is entitled to succeed to the posses- sion of any property after the death of its owner. J feir- Apparent. The person who, during the life of the incumbent or present possessor, Las the right to succeed, or is first in ihe line of suc- cession to an estate, crown, &c. Heir-at-law. The legal heir; the nearest of kin entitled to succeed to an intestate estate ; also, one entitled to claim the residue or remainder after the provisions of the will have been executed. Ileir-Presumptim The person who is nearest of kin, and next in succes- sion to the present occupant, but whose claim to inheritance may be set aaiUe, as by the birth of a child, or other ooniingency. Hereditament. Property that may be inherited. Heredtary. Transmitted, or cap- able of being transmitted from father to child. Hei'iot. A customary tribute of goods or chattels to the lord of the fee, made on the decease of a tenant. Heritaije.'Vhs.t which is inherited. Heritable and Movable Jiiyhts. Terms used in the Scotch law to de- note what in.IInglaud is meant by real and /)ernonal property ; real pro- perty in England ausM ering nearly to the heritable rights in Scotland, and personal property to the movable rights. Homicit/e. The killingof anyhnman being by the act of man. There are three kinds of homicide justifiable, exusable, and felonious. Impanelling. Writing in a parch- ment schedule the names of the jury by the slieriff. ImfiarUmce. Time given by the court to a party to plead. Impeachment. The accusation and prosecution of a person for treason, or other crimes and misdemeanours. Impropriation. The act of impro- priating ; also, a parsonage, or eccle- siastical living in the hands of a lay- man, or which descends by inheritance. Incendiai-^y. A setter of houses on fire. , InceM. Illicit ihterconrse, or mar- riage, with one too near akin. Incumbent. The present possessor of a benefice. Indenture. A writing containing some contract, agreement, or convey- ance, between two or more persons, being indented in the top, answering to another part which has the same contents. I nil', ment. A written accusation of one or more persons of a crime or misdemeanour, preferred to, and pre- sented on oath by, a grand jury. Indorsement. Anything written on the back of a deed; the writing a man'a name on the back of a bill of exchange '^WSI^W 211 1|- TAKE MT ADVICB. Induction. The act of giving to a olergyiuanthe possession of nis church. In Mkte. In bing, or actual exist- ence. In Posse, or in Potentia. Potential * possible existence. It^feflment. Deed or process of put- tine in possession of heritable property. Infeiulation. Act of putting one' in possession of an estate in fee ; the granting of titles to laymen. Inherilanee. An estate which a man has received by descent as heir to an- other, or which he may transmit to another as his heir. Iryunctioiu A writ or process grant- ed by a court of equity, whereby a party is required to do, or to refrain from doing certain acts. In Propria Perioua. In one's own proper person. Itn/Ufsl. A jury ; particularly, a coroner's jury for investigating the cause of a sadden death. Inrolment. The registering or en- tering of any deed, tui. , in the rolls of ome court. Instrument. Any act, deed, or writing, drawn np between two or more parties, and containing covenants to be performed by them respectively. Interdict. In Scotch law, an order of the Court of Session, or Sheriff's Court, prohibiting any act, proceed- ings, aale, publication, Ac, challenged M illegal, or infringing any patent or other right. Interpleader. A procedin^ to en- able a person, of whom the same de'ut, duty, or thing is claimed adversely by two or more partiee, to compel them to litigate the right or title betweeu themselves, and thereby determine to which of them he is legally indebted. InUn-Oijatories. Questions in writ- ing demanded of a defendant, or of witnesM* brought in to be examined in a cause, particularly iu the Court of Chancery. InieattUe. Dying without a will. IsHue. The specitic point iu a suit between two partiee needing to be de- t68iruiiied. Jetsam, Flotsam and Jetsam arc goods loat by shipwreck, and floating '>n the sea. Jointure. An estate settled on a wife, and which she is to enjoy after her husband's decease for her own Ufe, and in satisfaction of dower. Judije. An officer invested with authority to hear and determine cause* civil and criminal. Judge- A dvocate. In courts-martial the person who is appointed to act as public prosecutor. Judyment. The sentence of the law pronounced by the court upon the matter contained in the record. Judijment by Defau't. When a de- fendant does not put in appearance to an action, he is presumed to have no defence, and judgment goes against him by default. Jurist. Una who treats of matters of law. Jury. A number of men, sworn to inquire of and try a matter of fact, and declare the truth upon such evi- dence as shall be delivered to them in a cause ; aad who are sworn judge* upon matters of focV ...... Justices. Officer* dMHP^ted by the crown to try c a u a a * tmi Adaoininiater justice Justices <^ the Peaee.-^6Httn ap- pointed to maintain the pMiA m tn* . counties where they dwelL^^ Justtfying BaU.ll4ifikfMaViS at his attorney object to uU person* offering themselves as J>ail, snch bail are allowed to "justify " themselve*, that is, to swear in court that they are " substantial " in the eyes of the law. Larceny. Theft. Lecise. A conveyance of any land* or tenements, usnallr in consideration of rent, or other annual recompense, mide for a certain fixed time. He who lets i called the lessor, and he to whom the lands, txc, are let, the lessee. Leasehold. Lands or tenement* held by virtxie of a lease, or convey- ance, from the party having a right *o to disiioae of them. Lerjacy. A bequest or crift in good* and chattels by will. The person to whom it is given is styled the legatee ; and, if the gift is of the residue of an estate after payment of debts and le- ifacies. he is then styled the residuary 'eyatet. S3>^* LAW. 817 Legem Habere. To be capable of giving evidence on oatli. Letters Patent. A grant or deed from the government, eeourin;;; to a person tlie exclusive right to an inven- tion for a term of years. Levari Facias. A writ of execution directed to the sheriff for levying a sum of money upon a njan's lauds and tenements, goods and chattels, who has forfeited his recognisance. Lihel. A malicious defamation, ex- pressed eitlier in printing, or writing, or by signs, pictures, &.O., tending either to blacken the memory of one who is dead, or the reputation of one who is alive, and thereby exposing him to public hatred, contempt, or ridi- cule. Lineal Descent. That which goes from father to son, from son to grand- ton, and so on. Magna Charta. The great charter of liberties, rights, and privileges ob- tained by the English Barons from King John, A.D. 1215. Mainprise. The surrendering a person into friendly custody, upon giving security that he shall be forth- coming aX the time and place ra- quirea. Mandamnu. A writ issued by amrior Court and directed to some interior tribunal, or to some corpora- tion or person exercising public autho- rity, commanding the performance of ome specified duty. Mandate. A command; aa antho- rity to act. Maturity. Tlie being of the age of twenty-one. Bills or Notes for the payment of money, are when due said to have arrived at maturity. Metne Process. Such process as is- anea pending the suit upnn some colla- teral interlocutory matter, as to sum- mon juries, witnesses, &c. Misdemeanor. An indictable of- fence, which though criminal, does not amount to felony. Mittimus. A precept in writing, nder the hand and seal of a justice of the peace, directed to tlie gaoler, for the receiving and safe keeping of an offender till he ia delivered by Uw. 10 Mortgage. A pledge or pawn ol property as security for a loan. Mortmain. Possession of lands or tenements in dead hands. (A term in English law). The "Mortmain Act," passed in the reiga of the second George had for its object the prevention of improvident alienations, or dispositions of landed estates, by dying persons, to the disinheritance of their lawful heirs. Motion in Court. An application to the Court by the parties or their coun- sel, in order to obtain some rule or order of Court, which becomes neces- sary in the progress of a cause. Municipal Law. A rule of civil con- duct prescribed by the supreme power in a State-corporation or city nile. Nem. Con. (Nemine Contradictnte.) Words used to signify the nnani- mous consent of the members of Leg- islature, or other public body, or pub- lic meeting, to a vote or resolution. Ne Jiccipiatur. A caveat against receiving and setting down a cauae to be tried. A'ii Debet. A common plea to an action of debt when the money ia eitlier paid or not owing. .A^iif Didt. When judgment is given against a defendant in a civil action, owing to his non-appearance. Nisi PriuK. Unless before, the first words of the writ or commission to try a civil cause at Westminster, unlets before that sitting a court was held in the town or county in which the suit lay. Nolle Prosequi. An agreement made by the plaintiff, that he will not furtlier prosecute hi* suit, either as to t)ie whole or a part of the CMUe of action. A^on Assumpsit. A plea in personal actions, when the defendant denies that any promise or agreement was made. A'on Compos Mentis. One not of sound mind, memory or understanding. A'on Damnijicatus. A plea to an action of debt upon bond, with condi- tion to save the plaintiff harmless. A^on Distrinymdo. A writ not to distrain used in various cases. A^on est Factum. The general issue tis TAKE MY ADVICE. in Ml action on bond or other deed, wliereby the defendant deniea that to be hi* deed whereon he ia impleaded. Noii est Inventus. The sherifiTs re- turn to a writ, when he cannot find the defendant Nonfeaance. An offence ; an omia- ion of what ought to be done. Non-Suit. A renunciation or failure to follow np a suit by a plaintiff or demandant. Most commonly upon the diacovery of aurae eiror or dei'ect in hia case, when the matter is so far proceeded in that the jury are reaily to deliver their verdict. Ihiis the phraae '-'The plaintiff elects to be non-anited." Non lum Tnformalu*. A formal answer made by an attorney, that he is not instructed or informed to aay anything material in defence of his client, by which he ia deemed to leave the case undefended, and judjjnient passes against hia client. notary Public A person whose bnaineaa it is to note and protest bills of exchange, and who also attests deeds and writings. Noting a Bill. ITie conrae which is taken by the Notary Public when a bill of exchange is refused payment. Nudum Pactum. A contract witk- ont consideration, auch aa an agree- ment to sell goods, laud, &c., without any specified terms for the purchase. Snch a contiact ia void in law ; and for the uon-perfonuauce of it no action will lie. Nuisance. Anything that is a pub- lic or private injury, auuuyauce, or inconrenience. Parol. Word of month ; verbal. Perjury. The. crime of swearing faliely. Plaintiff. The person at whose suit plaint or complaint is made. Plea. The defendant's answers to the plaintiflTs declaration. Pleadini/: The mutual altercations between the plaintiff and defendant in a suit; which are set down and de- livered into the properoflice in writing. Poiic*. That branch of a names of nch jnrors aa have been re- turned by the sheriff to serve on trials. PreKcrinHoH. A title acquired by vse and time, and allowed by law. Probate. Official proof of a will. Procfus. Tlie method taken by the law to enforce a compliance with the original writ, of wiiich the primary step is, to give the perBuii notice to obey it. I'lOclamalion. An official declara- tion. Pioef.or. An attorney, employed in ecclesiastical cases. Pro Forma. As a matter of form. PiO liata. In proportion. Prot'tt. Tlie declaration of a public notary of the dighommr of a bill. Prov'fo. A condition inserted in a dceil, on the due perfornmnce of which the validity of the deed denends. PuUnf.--Yonn^eT or inferior. In Enjjiand said of tlie inf'^rior iudttes of tlie Queen's Bench, Exchequer, and Common Pleas. Pursuer. Term used in Scotland for plaintiff QtitiUum Aferuit. "As much as he deserved ;"' that in what can be re- covered by a man who does work for another without agreement as to re- compense. Quanlnm Vahh'tnt. "As much as it is worth ;" that is what can be re- covered when goods are delivered by * tradesman at no certain price. Quash. To overthrow or annnl. Quaranline. The term of forty days dating which a ship arriving in port, and suspected of being infected with a malignant contac^ious disease, is obliged to forbear all intercourse with the shore, and is not allowed to land ber passengers or cret^. Qua$i Contract. An implied con- tract. Qaifin: Freed or acquitted. Quid pro quo. Mutual consideratlnn Quorum Cer( a' n individuals among persons invested with any power, or with the exercise of any jurisdiction, without whom any number of theothers cannot proceed to execute the power given by the commission. Sack-Rent. The full yearly value of the land or house rented. LAW. n% Ranger. An officer of the forest, whose duty it is to prevent trespasses, and preserve beasts of ohua, &o. within the boundaries. Rebutter. The answer of defendant to the surrejoinder of plaintiff. Rfcajilion. The taking a second distress of one formerly distrained dur- ing the plea grounded on the fonuer distre.^s. Recital. The rehearsal, or making mention, in a deed or writing, of some- thing which has been done before. Recognisance. An obligation of re- cord which a man enters into beforo some court of record, or magistrate duly authorized, with condition to do some particular act ; as, to appear at the assizes, to keep the peace, to pay a debt, or the like. Record. A memorial or remem- brance. An authentic testimony, in writing, contained in rolls of parch- ment, and preserved in a court of record. Re/reihT. The fee given to barria- ters as a retaining fee, when the causa lias been deferred from the sittings at wliich they were retained to plead it. Rejo'miler. The answer or exception of a defendant in any action to the plaintilf's reolication. Release. An instrument, whereby estates or other things are transferred, abridged, or enlarged ; and whereby a man quits and renounces that which he before had. The worils generally used in releases are, remised, released, and for ever qtiit claimed. Remedy. The action or means given by law for recovery of a right. Replevin. A remedy, grounded and granted on a d'stren; being a redeliver- ance of the thing distrained, to remain with the first possessor, on security (or pledges) given by him to try the right with the distrainer, and to aiuwer him in a course of law. Replication. An exception or IB* swer to the defendant's plea. Report. r A public relation of eaaea judiciously adjudged in courts of jn^ tice, with the reasons aa delivered by the judges. Reports. Decisions on legal imei^ with a summary of the proceedingi^ "^iWWW)l|B.^ TAKE MY ADVICB. preserved m authentic records in the archives of the several courts, and forming a set of books for the use of members of the legal profession. Seprieve. A suspension of the exe- cution, when sentence of death has bean passed on a criminal ; and is ordered by the judge, on grounds favourable to the prisoner, which may arise from various causes. Betcue. A resistance against law- fnl authority. J'e pondeiU. One who answers or defends a suit. Retaining Fee. Tlie first fee given to coun":el, in order to make sure that he shall not encage on the other side. Return of a Writ. The certificate of the sherifl' made to the court of what he has done towards the execution of any writ directed to him. Ileverial. The making a judgment void, in consequence of it having been given in error. Revertion. The residue of an estate left in the grantor, returning to him or hi* heirs and assigns after the grant kover. Biot. A tnmnltnous disturbance of the peace by three persons, or more, assembling together of their own au- thority. Royal Atienl. The concurrence of tke Sovereign to any bill that has passed tbe two houses of Parliament, and whish is necessary to render it a tatnte, or Act of Parliament, (Ene. ) ' ScJiedule. An inventory of goods, or any scroll of parchment containing particulars left out in the main writing. Si ire Facicu. A judicial writ, for the purpose, generally, of calling a man to show cause to the court whence it issues why execution of judgment passed should not be made out. Se De/tmdevdo "I struck in my own defence " a plea of justification entered for a person charged with kill- ing another. Seisin. Possession. Se the building of the city (Rome). B. D. (Baccalaureua Divinitatis). Bachelor of Divinity. B.M (Baccalaureua Medicine). Ba- chelor of Medicine. B.Se. (Baccalaureua Soientiamm). Bachelor of Sciences. C. Cent. (Centum). A hundred. Clk. (Clericus). Clergyman. C.R. (Gusto* Botolonim). Keeper of the RoUa. ^ D.D. (Doctor Divinitatit). Doctor of Divinity, D. C. L. (Doctor Oivilia Legis). Doc- tor of Civil Law. D.V. (Deo volente). God willing, g (Exempli gratia). For example. Imd. (Ibidem). In the same place. L. (Id eat). That ia. Incog. ( Incognito). Unknown ; con- eealed. I.H.8. (Jeans Hominnm Salvator). Jeeua the Saviour of men. LTi.D.* (Legum Doctor). Doctor of Laws. L.S. (Locua SigiUi). The plaoe of the Seal. ^ L.S.D. (Libne, Solidi, Denarii). Pounds, Shillings, Pence. M.D. (Medicinae Doctor). Doctor of Medicine. M.S. (Memoriae Saomm). Sacred to the Memory. N.B. (NoU bene). Note weU ; or. North Britain. Kem. con. (Xemine oontradicente). No one opposing it. Per cent. (Per centum). By the hundred. *Okiitlii iH< ULA S.C. (Senatus Cnnsultum). A de cree of the Senate. S .T. P. (.Sauctie Theologise Profeasor). Doctor of Divinity. P.M. (Post meridiem). After mid- day. Pp. (Paginre). Pages ; not P.P. Prox. (Proximo). Next month. P.S. (Post scriptum). Postaoript (written after). Q. K. D. (Quot erat demonstrandum). Which was to he proved. He. (Scilicet). To wit. int. (Ultimo). lu the last month. V. U. - -( Victoria Regiua). Queen Vic- toria. Vid. (Vide). See. Vi7. (Videlicet). To wit. *c. (Et Cietera). And the rest. Et aeq. (Gt qnae sequuutur). And those which follow. Abp. Archbishop. Acct. Account. Admrs. Administrator!. Anon. Anonymous. A. R. A. Associate of the Royal Aoft- demy. B. A Bachelor of Arta. Bart. Baronet. Bp. Bishop. Cant. Captain. C.B. Companion of the Batk C. P. Common Pleaa. Ch. Chapter. Co. County ; or Company. Col. Colonel. Comr. Commiaaioner. Cr. Creditor. Do. Ditto; the same. Dr. Debtor; or Doctor. E Eaat E. L. East Longitudab Exch. Exchequer. Esq. Esquire. F.A.S. Fellow d the Antiquariaa Society. F.R.S.- Fellow of the Royal Society. F.R.G.S. -Fellow of the Royal Geo* graphical Society. TRADE: SOCIAL AND SCIENTIFIC FACTS. F.L.8.- Fellow of the Liiuuea Society. Gen. General. Gent. Gentleman. H hd . Hogehead. H.M. Her or His Majesty. Inst. Instant ; present month. J P. Justice of the Peace. Knt. Knight. K. G. Knight of the Garter. K.C.B -^Knight Commander of the Bath. K.O.C.B. Knight Grand Cross of the Bath. K. P. Knight of St. Patrick. K.S.I. Knight of the Star of India. K.T. Knight of the Thistle. Ijieut. lieutenant. M.A Master of Arte. Messrs. Gentlemen. M.P. Member of Parliament. Mr. Master (commonly, Mister). Mrs. Mistress. MS. Manuscript. MSS. Manu scripts. N.S. New Style, (1762). No. Number. N.L. North latitude. N.T. New Testament. N.-North. N.E., North east. N.VV., North west. O.8. Old Style. 8 vc Octavo. 4to. Quarto. ISmo, Daodecimoi. Fol. Folio. O.T. Old Testament. oz. Ounce. Prof. Professor. Q. Question. Qy. Query. Q.B. Queen's Bench. Q.C. Queen's Counsel. Kev. Beverend. Rt. Rev. Right Reverend. Rt. Hon. Right Honourable. R.A. Royal Academician. A.R A. Associate of the Royal .Academy'. R.H.A. Royal Horse Artillery. B.K. Royal Engeneers. R.M. Royal Marine*. R.N. Royal Navy. 8.-South. 8.K., Sooth eart. 8.W., South west. 8eu. Secretary. Hon. Sec, Honorary Secretary. 8. L. South latitude. St.. Ste., or S. Saint. 1 S United State*. W. West. W.L. West I,ongitttd. Xnias. Christmas. Latin Phrases in Coaataat Vm. A fortiori, with stronger reaaon. A posteridri, an argument from the effect to the cause. A pri<)ri, from the cause to the efieot. Ah initio, from the beginning. Ab urbe condita, from the bnilding of the city (Rome). Ad absurdum, bringing the oontmy opinion to be an absurdity. Ad captan'dum vulgus, to oatoh th rabble. Ad eundem (e-nn'-dem) , to the me : to a like degree (M.A., &c.). Ad infinTtum, to infinity. Ad lib'ituui, at pleasure. Ad referendum, to be referred to or considered again. Ad valorem, in proportion to the t- lue. Adden'dum, pi. Addenda, to b* kd> ded ; additions to a book. Agenda, things to be don*. Alfas, otherwise. Alibi, elsewhere. Alma mater, a kindly mother ; term applied to the Unireruty, where one was educated. Anath'ema, (Or.), curae. Anglicd, in English. Anno Domini, (A.D.), in the yar of our Lord. Anno mundi, in theyear of the world. Ante meridiem (A.M.), before noon. AnthroDoph'ftgi, (Gr. ) maneatera. Apex, pi. Apices, the topof anything. Aqua (a'-kwa), water. Aquavitae, eau-de-vie, or brandy. Argumentum ad hom'inem, an arga- ment to the man (a peraonal nrgu- ment). Argumentum baculTnum, the ai^^ ment of the cudgel. Armlger, one bearing anna ; a gentle- man. Audi alteram partem, hear the other side. Aut Caesar ant nnllus, either Ctesar or nobody. Bona fide, in good faith. Cac6e"tlies loquen'di, an itoh for' speaking. Cac'6e"the8 scribendi, a bad habit^ an itch for Mriting. 'W^^^'^- m TAKB MT ADVICB. Gtetera desunt, tha real ia wanting. CtBteria paribua, other cirouingtances being equal. Catnira OMcara, an optical instru- meut used in a darkened chamber for exhibiting objects without. Capias, a writ of execution ; liter- ally, taJce thoti. Caput mortaum, the worthless re- aaains. Carft, a mark (a), to denote that something is wanting. CavSat, a kind of process in law, to top proceedings ; a caution. CognOmeo, asuruame, a family name. Com'pos men'tis, of sound mind. Con'tra, against ; contrary to. Cor'uncopia, the horn of plenty. Corrigeu'da, thuij^a or words to be corrected. Cui bono ? for whose good ? Cuique snum, to every man his own. Cum privilegio, with privilege. Cnrren'tl calftmo, with a running pn ; right ulf. Cnctos rotulo'rum, keeper of the rolls or records. I>ata, things gi anted. De facto, in fact or reality. D jure, in law or ri^lit. De mor'tuis nil nisi boniim, of the dead say nothing but what is good. De novo, ^a new ; over again. PoPlcit. a want or deficiency. Dei gratii, by the grace of God. Dels (d), blot out or erase. Delta, the Greek letter A; shinn^fer tract of land at the mouth of a river. Deo voleute, (D.V.), God willing or permitting. Desideratum, pi Desiderata, a thing or things desired or wanted. Dexter, the right hand. Dictum, a positive assertion. Distringas, a writ for distraining. Divide et impSra, divide and govern. Dramfttis persons, the characters in Daoaecimo (dn-o-dess'-e-mo), twelve leaves to the sheet. E plurlbns nnum,~one ont of nuuiy. Motto of the United States. c'ce Homo, behold the man. I used as a cos- metic by Itahau ladies. Ecllo (bell), a fashionably-dressed lady. Belles-lettres (bell-lettr), literature. Bijou (bee'-zhoo), a jewel ortrinket. Billet-doux (bil-le-doo'), a love-letter. Bivouac (biv'-oo-lck), to pass the night under arms. Bizarre (be-zar), odd, fantastic. Blanc manger (bla-mon'je), a white jolly. Eon jour (bohn-zhOr), good-day. Bon-mot (bong'-mo), a witty sayinj;. Boune-bouche (bon-boosh), a deli- cious morsel ; a titbit. Bon vivaat (bohu-veev'-ahn), a high liver. Boudoir (boo-dwar'), a lady's room. Bougie (boij-zhe), a wax-taper. Bouillon (booI'-y6ng), a kind of broth. Bouquet (boo'-kay), a nosegay- Bourgeois (boor'-zhwaw), a burgess or citizen ; citizeu-like. Bravura (bra-voo'-ra), a song of diffi- cult execution. Bulletin (boore-teen), a short official piece of news. Bureau (bn-ro'), an oflioe. Cabriolet (cab'-re-o-lay"), a cab. Cachet (kah-shay), a seal. Caira (sa-ee-ra), (it shall go on, that is the Revolution), the refrain of a revolutionary song. Caique (ca-eek'), the skiff of a galley. Calibre (ca-lee'br), the capacity or power of the mind. Cap-ii-p^e (cap-ah-peS), from head to foot. Capuchin (cap -n-sheen"), a hooded friar. Carte blanche (cart bldngsh), (white paper); pcrmiasioB to name otir own Champfitre (shan-paytr'), ruraL Chapeau (shap'-po), a hat. Chaperon (shap'-er-6ng), a gentleman who attends upon, or-protecta ft lady in a public assembly. Chargti d'affaires (shar'-jay-daf-fair), a person left in charge in the absence of an ambassador. Charivari (shar-e-va-ree'), a mock aer*- naile of discordant music. Charlatan (shar'-la-tan), a quack. Chateau (char-to'), a castle. Chef-d'oeuvre (shay-doover), amas> terpieee. Clievaux de frise (shev'-o-de freeze), a kind of spiked fence. Ci-devant (see-de-vang), formerly, former. Clique (cleek), a party or gang. Cognac (cOne-ylck), brandy from the town (near Bordeaux) so called. Comme il faut (com-eel-fo'), aa it should be. Con amore, It., with love ; with all one's heart. Congt5 d'elire (con-jay-de-leer), ^per- mission to elect. Connoisseur (con-a-sehr,) a skilfnl judge. Contour (con-toor*), the outline of ft figure. Corps diplomatique (core-dip-lo-ma- teek'), the body of ambassadors. Coup d'etat (coo-deh-tah), a sudden measure on the part of the state. Coup de grace (coo-de-grass'). the finishing stroke. Coup de main (coo-deh-mehng), ft sudden or bold enterprise. Coup d'oeil (coo-deuhl), a glance of the eye. CoCite que coftte (coot-ke-coot),^-co8fe what it will. Cuisine (kwe-zeen'), the kitchen, the cooking department. Cul de sac, (literally the bottom of a 8ackorbag),astreetclost ^toneend Da capo, It., repeat from the begin- ning. Debris (de-br^e), broken remains / ruins. D^jeQner & la fourchette (de-zhen-ne- ah-lah-foor-ahayt), ft hreaidaat with meat. Denouement (de-noo-m6ng'), thft winding up. ;^s^"5P' . }?vTJ7'> vf ?' .. ' ' ' -s^ .""p*-'^ 228 TAKE MT ADVICR IMp6t (deh-po ), a store. Dernier ressort (dairn-yair-ressor), the last shift or resource. Diea et mon droit ( dieu-ai-mon-drwan), God and my right. Dilettante (pi. JJilettanti), one who delights in promoting the fine arts. Dolce (dol'-che), It., sweetly and soft. Doloro'so, 71, in music, soft and pa- thetic. Domicile (dom-e-seel), an ahode. Eclaircissement (ec-lair'-cis-mong), clearing up or explanation of an affair. Kclat (e-claw*), splendour. Ulive (ai-lave), one brought np by another ; a pupil. En passant (on paa'song), in passing by the way. En route (ang-root'), on the road. Encore (ahn-c^*ViJ7Vff-$-K'^y TABLES OF FOBEIGN MONEYS. Protegi (protegee, fern. , ) (pro-ty-jay ), one tliat is patronized. Qui va lit? (kee-vaL-la), who goM there ? Qui vive (kee-veev'), who goes there? on the alert. Bagoflt (rah-gbo), a highly leaaoned dish. Eencontre (rahn'-contr), an unex- pected meeting ; an encounter. Bestaurateur (re-stor-ah-teur), a tavern-keeper. Bouge (rooge), red paint. Bang froid (sahn-frwaw), eoolneu; literally, cold blood. Sans (sang), without. Bans-culottes (sang - en - loV), Um rabble. Bavant (sav'-ang), a learned man. Sobriquet (so-bre-kay), a nickname Boi-disant (swaw - dee - zang), self- Bt;^led ; pretended. Soiree (swaw'-rft), an evening party. Souvenir (soov-near'), remembrance. Table d'hdte (table-dOte) , an ordi- nary at which the master of the hotel presides. Tte-i tfite (tait-ah-tait), head to head ; a private conversation be- tween two persons. Tirade (tee-rad'), a long invective speech. Ton (tong), the full fanhion. Torso, /., the trunk of a sUtne. Tour (toor), a journey. Tout ensemble (too-tahn-sahnbl), the whole taken together. Valet de chambre(vid-e-deh-ahambr), a footman. Vetturino (vet-too-ree'n-o), It., the owner or driver of an Italian travel- ling carriage. Vis-i-vis (veez-ah-vee), face to face; a small carriage for two persona, with seats opposite. Vive la bagatelle (veev-la-bag-a-tel'), success to trifles. Vive le roi (veev-Ier-waw), loBf livo the king. The Xoneya of Foreign Conn- trias and their value in our own gold coin. CouiiUf, chief Cnins. Vain*. . ^^^ J 60 kreutzers=l florin $.48i ABSTTM I J niark=100 cents .46 Belgium 100 oentimes=l franc .18| Countr/. Chief Coloi. Value. Brazil ... 1000 reas'=l milrea | .82} Bremen | 6 wore3=l grote ; j 72grotes=ljwc-dol. .78J 1 doUar 86 Buenos Ay res Arg. Kepub Canada .'.1 dollar 1,00 100 candarines 1 mace ; China Cuba 10 mace = 1 tael 1 dollar (varies) 8 reals plate or J , , , !8 reals plate or 1 20 reals vellon ( Denmark...! Rigsbauk dollar... England | Jo s^hUrmg8i=''l'p'i';^d'4.86| 1.48 1.10 1.00 .55 Egypt France .05 1 piastre 5 centimes =1 sous ; 20 sous '=1 frauo .18| Germany (North) : 12 pfenning8=l grosohen; 30 gro8cheus= 1 thaler .68 Germany (South) : 1 florin = 60 krentzera .40 .ftrcCiT 1 Peseta . 19 Swe- J 12mnd8tyck8=168killings; den ( 48 s. = 1 rix-dollar specie 1.08 Switzerland 1 franc 100 oenti, .18| CO TABLES OF WEIOHTS AND MBASURES. Cnantrr. Chief Coins. Tln. Turkey 100 sperg=l piastre .05 Uruguay 1 dollar .86 West Indies (British) 1 dollar 1.00 The principal foreign goUl coins are the English sovereign (f4.86^); the French twenty-franc piece, formerly known as Napoleons ($3.75); Fried- rich d'or (14.10); Ixjuis d'or (|4.05); dnoat, Austrian and Dutch ($225); half-imperial, Russia ($4.06); German ten-florin piece ($4. 12); German gold crown ($6.75); Isabella ($5.00). The currency of Italy, Austria, and Russia being like our own in paper money, the rates for coins fluctuate daily, according as the premium on gold and silver rises and falls. The currency in Russia represented by rosble notes has, of late years, mncb depreciated, the paper rouble being worth only about 62 cents. As all the foregoing values of the currencies of various countries are given in onr own gold, the premium on gold in this country must be added thereto in order to know their values ia oar paper currency. The sovereign of England contains 113 grains of pure gold ; the new doubloon of Spain and our own half eagle, 160 grains each ; the gold lion of the Netherlands and the double bance of Sicily, 1 17 grains each ; and the twenty-franc piece of France, 112 grains. . Thermometers of Europe. Reaumur's thermometeris generally used on the Continent of Europe. To convert degrees of Reaumur into Fahrenheit, abuve freezing-point, mul- tiply by 2J and add 32 ; below, mul- tiply by 2^ and subtract from 32 ; thus : 17 R X 2{.SH ; dd 32-70J F. heat. 8 R X 2i= 18; sub. 18fr. 32= 14F.cold; and to convert degrees of Celsins or Centigrade into those of Fahrenheit, multiply by I}, and add 32 if above freezing-point, and subtract if below freezing-point. The table annexed will enable the inquirer to see at a glance the difler- uce between the degrees of Reaumur ikl Colsitts with those of Fahrenheit. & s S a 1 ^ a . I* Boiling Poinu. 212 203 194 185 176 167 158 14 140 131 122 113 104 95 86 77 80 100 76 95 72 90 68 85 64 80 60 75 66 70 62 65 48 60 44 55 40 50 36 45 32 40 28 35 24 30 20 26 4 n UuiliiiK foiiiu a 16 20 12 15 8 10 4 5 68 69 60 41 32 14 6 Freezing PoloU. 5 23 10 16 20 4 -26 13 SO 22 -35 31 to 40 46 4 8 12 16 20 24 28 32 36 Weights and Keasures. Below are given the common mea< sures of weight, length, &o. as used in this country. Avoirdupoi* Weight. Thisweightis used in nearly all commercial transao- tions, and all common deaii^igs : 27i Grains = I Drachm ... 271igrs. 16 Drachm8=l Ounce(oz.)...437i 16 Ounces -=1 Pound (lb )... 7000 8 Pounds =1 Stone of Butchen' Meat. 14 Pounds <=1 Ordinary Stone. 28 Pounds = 1 Quarter (qr. ) 4 Quarters = 1 Hundredweight(cirt) 20 Cwt =lTon. Hay and Straw Weight. 36 lbs. Avoirdupois of Straw=l Tnu*. 56 lbs. Old Hay 1 60 lbs. NewHay=l 36 Trusses =1 Load. A load of old hay should weigh 18 cwt., and a load of new hay 19 cwt. 32 lbs. A load of straw weighs 11 cwt. 64 lbs. Wool Weight. owt.qr. lb. 7 Pounds =1 Clove ... 7 2 Cloves =1 Stone ... 14 2 Stones =1 Tod 1 6i Tods =1 Wey ... 12 U 12 Sacks <=1 Last 38 A " Psok" of Wool U 240 pon da. TRADB: SOCIAL AKD aCIBNTIFIO FACTS. m. 8i!k ia frequently wei((hed by the " great pound " of 24 ouncea. Old Apotiiecaries' Weight. 20 tirnins 1 Scruple Q = 20 gn. 8 Scruple* 1 Drachm 5 60 8 DracnmB = 1 Ounce i ^ 480 12 Ounces = 1 Pound Vb 5760 Apothecaries compouud by thia weight, but buy and sell their drugs by avoirdupois. , New ApoUiecariu WeiglU (Sngland). Ounco ... 437i grains. Pound, \6 OS. ... 7000 (8ame as avoidupois.) Trojf Weight. 3| Grains ... 1 Carat. 24 Grains ... =1 Penny weight. 20 Pennyweights' 1 Ounce 480 grs. 12 Ounces ... 1 Pound 5760,, Fluid Measure. Marked. 60 Mimims = 1 Fluid Dracbm ( 8 Drachms <- 1 Ounce ... f 16 Ounces 1 Pint ... O 8 Pints 1 Gallon ^ gaL Particuiar Weight*. A Firkin of Batter<- 56 Iba. A Firkin of Soap => 64 A Barrel of Raisins 112 A Barrel of Soap 256 A Fodder of Lead, London and Hull 194 ovk Derby 2'.3i Newcastle 21| Drg or Com Measure. 4 Quarts ... 1 Gallon. 2 Gallons ... ~ 1 Peck. 4 Pecks ... 1 Bushel t Bushela ... I Sack. 12 Sacks ... I Chaldroa Bushels ... ~ 1 Quarter. 5 Quarters ... - 1 Load. Luivid Meature. 4 GUIs ... - 1 Pint. 2 Pints ... = 1 Qtiart. 4 Quarts ... - 1 Gallon. Theae are all the practical liquid measures, but there are many other "names," if, however, the packages contain more or leas than the proper number of gallons, the difference is chargsd or allowed for by the neller, as the case may be. Therefore in all pur- chases of wine, beer, &c., the buyer should see he gets his ( \-\n>t quantity, in naUiOM, irtMj^eokive of any imHiiiia] larger measures. AleorBeer, 9 gallons =1 firkin ; 18 gallons = 1 kilderkin ; S6 gallons = 1 barrel ; p4 gallons >b 1 hogshead; 108 gallons =lbutt. Wine. Six " reputed quarts, or twelve " re- puted " pints I gallon ; 13| gallona of sherry or 14 gallons of port's^ 1 octave i 27 gallona of sherry, 26} gal- Ions of port, or 23 gallons of Marsala or Madeira 1 quarter-caak ; 64 gallona of sherry, 571 gallons of Port, or 46 gal- lons of Marsala or Madeira a 1 hogs-, head ; 108 gallons of slierry > 1 butt ; 115 gaUons of port = 1 pipe; 93 gallona of Marsala 1 pipe; 92 gallons of Ma- deira ssl pipe, bpanish Kod Wine is sold by the same measures as port. A puncheon of rum is sold at so much pet gallon, and the same of every descrip- tion of spirits. AU bottled wine or spirits is sold at so much per dosen " re puted" quarts, (or per two doa> " re- puted" pints) whioh ia exactly two gallona. Measvrt* of Length. r~t 12 Inchea m, 1 Foot. 8 Feet - 1 Yard. 5} Yards 1 Rod, pole oe pareh. 4 T'oles 1 Chain. 10 Chains 1 Furlong. 8 Furlongs 1 Mile (1,760 YarU.) Particular Meature* 4 Quarters : 5 Quarters : 6 Quarters : % Qiurterai 1 Quai ter. 1 Yard. 1 Flemish 11. i 1 EoglUh EIL 1 Frouch lOL TAKE MY 4DVICB. Bqnare or Surface Measure. 144 square inches = 1 square foot. 9 . ,, feet =1 ,, yard 30^ square yards ^ 1 square rod, pole or perch. 16 poles = 1 square chain. 2| chains =1 rood. 4 roods = 1 acre. 640 acres =1 mile. A square mile thus containa640acrea, 2,560 roods, 6,400 chain*. 102,400 rods, poles or perches, or 3,097,000 square yards. A " yard of land " is 30 square Acres, a "hide of land" 100 square ores, and 40 "hides" one"barouy." Cubic or SoKd Measure. 1728 cubic inches = 1 cubic foot. 27 cubic feet = 1 cubic yard. 40 do. rough or 1 60 do. of hewn [ ^ 1 ton or load. timber ) 42 cubic ft. timber == 1 shipping ton. 108 cubic feet = 1 stack of wood 128 cubic feet = 1 cord of wood 40 cubic feet =: 1 ton shipping. Measure qf Time. 60 seconds = 1 minuts. 60 minutes -> 1 hour. 24 hours = 1 day. 7 days = 1 week. 28 days or 1 weeks 1 lunar month. 28, 29, 90 tl days 1 calendar month. 12 calendar mths. 1 year 366 days ic 1 common year. 366 days = 1 leap year. Angular Mearjre. . 60 Seconds 1 Minute. 60 Minutt* _. i Degree. 30 Minutes s= 1 Sign. 00 Degrees -= 1 Quadrant. 4 Quadrnts, 360^= I Circumference of the Globe or Great Circle. [The above are the absolute divisions or measurements by which latitude and longitude are expressed.} Tke Sixes of Paper, S4 Slieets of paper. 1 Quire. 20 SheeU . 25 .SbeeU . . iO Quires . 21i Quires 1 Quire outsides. 1 Printer's quire. 1 Ream. I Printer's or perfect ream. ittUirq and Drawing Papers. ( Whatman's sizes. ) Tncliefl. Copy . . 20 by 16 Pott . . 15 12J Foolscap . 17 13i Post . . 19 15i Large Post . 20J 16} Demy . . 20 ISJ Medium . 22 17i Pvoyal . . 24 19 Super Royal . 27 19 Elephant . 28 23 Imperial . 30 22 Columbier . 34i 23 J Atlas . . 34 26 Double Elephant 40 20^ Antiquarian . 53 31 Emperor . 72 48 Printing Papers. Post . . .1 Medium . , .2 Demy . . .2 Royal . . .2 Super Royal . ,2 Imperial . . .2 Double I^oolscap . . S Double Orown . , 3 Sheet and half Post . 2 Double Post . . 3 Double Demy . . 3 Sugar Papers, Jke. Double Two Pouud Large ditto . S7 Double Small Hand . 30 Roval Hand . . 25 Lumber Hand . . 23} Middle Hand . . 22} Purple Copy Iaf . 22} Ditto Double ditto . 23 Ditto Powder ditto . 26 Ditto Single ditto . 23 Ditto Elep' *..i . . 29 Purple Lamp Loaf . 83 Ditto Titler . 83 Broum Papers, Kent Cap . Bag Cap . . 21 Haven Cap . . . 23* Imperial Cap . .29 Double Four Pound ,81 Elephant . . . 84 Double Imperial . .44 Casing . . 4C IlHitm. 17 lbs 10 .. Inches. 24 by 16 ., 17 .. 19 20 18 16 m 16* 18i 22 2i 23 20 Inohea. 21 by 18* 10 ., 21 22 21 24 29 TRADE: SOCIAL AND SCIENTIFIC FACTS. Cartridge Paper*. Inches. Copy 20 by 16J Demy . 22J 17i Poyal . 25 20 Cartridge . . 26 21 Elephant . . ^ " ^I I>ouble Crown . 30 20 Imperial 30 22 Double Demy . 35J 22i Glazed Pretsing Bonv)'. Inches. Foolscap 17i by 13i Demy . 22 18 Koyal 24 ., 19 Royal Extra . 254 ,. 20 Double Foolscap . 29 18 8iii)er Royal . . 29 214 Imperial 3* " S? lArge Size for Dyers 36 24 Sizes Norway I Switzerl. ' Sweden Wurtem- burg Bunia Anatruk 1 Kilogramme=:2i lbs. 10 Kilogrammes=22 lbs. 1 Pond=2i lbs. 10 Ponda=22 Iba. 1 Pund=li lbs, 10 Puuda=12 lbs. 1 Sklllpnnd=15 ounces. 100 Skivlpunds=93 lbs. 1 Pfund=1031bs. 100PfundB=I03 1bs. 1 Punt= 14) ounces. 100 Punts =90 J lbs. 1 Pfund=ljlbg. 100 Pfunds=123i lbs. 1 Oke=2} lbs. I lRottolo=lJlbs. J 100 Okes=283i lbs. (l00Rottolog=1251ba. Msanres of Distances on the -various European Railways. French \ 1 Kilometre = 1093 GSSyds, or nearly 5 furlongs. lEng. mile =1-6093 kilo. Turkey Belgian Italian Spanish Portug. Holland Denmark Norway Swediah Pmsaiaii SazoA Wnrtem- bnrg Austrian SwitmrL Busaian TuiUab j 1 Mijl= 1093 6.33 yards. 1 Eng. mile = 1-6093 Mijl. 1 D. m.=abt. 4136 E. m. 1 E. m. =le8S than J D. m. 1 Nor. m.=7-021 Eng. m. 1 Eng. m. =abt. j- Nor. m. 1 Swed. m.^6 641 Eng. m. I E. m.^less than ,[ 8. m. 1 Prus. m. =4-681 Eng. m. 1 Eng. m. = abt. iPrus. m. 1 Saxon m.=:466 Eng. m. 1 Eng. m.=abt. j| Sax. m. 1 Wurt m. = 4-628 E. m 1 E.m.=abt. i Wurt. m. 1 Aust. m. =4';^ Eng. m. I Eng. m.=abt. | Aus. m. 1 Schweiier8tunde=2 982. 1 E. m. =over \ Sohw. 1 Ver8t=6i Eng. furlongs. 1 B. m. over IJ Versta. 1 Beni=l'038ng. m. About 25 E. m.~24 Betri. Ueasnres of Length ia Europe. France \ Belgium lM6tre^9,Vin.o Italy i 10 Decimetres, or Netherlands / 100 Centimfetres, or Switzerland 1000 Millimetres. Greece > 1 Prussia \ Saxony Hanover ''' Bavaria Wurtemb'rg)! SUb-1 mtttk and Minor States of ^'1 . N. German Confed. ^ Austri* 1 Imperial Ell-aO Ala. lFu8s=,Vs0ftoot. Distanees. srnaii. Liverpool to New York 3033 Queenstown 2793 Southampton ......... S109 Plymouth 3030 Brest . ......... 9090 Havre 3315 Bremen 3525 Hamburg ,, 3575 " Fastnet Light" tio Queenstown 60 "The Needles" to Southampton 205 Cape Race to New York Cork to London, 18 hours jonmejr. Dublin to Ivondon, 12 hours. Glasgow to London (406 miles), II hours 45 minutes. Edinburgh to London (401 miles), II hours 35 minutes. Liverpool to London (201^ milen), hours 30 minutes. Plymouth to London 6 hoars, 16 mi. nutes. Southampton to Londoa 2 hoars, 38 minutes. Brest to Paris (6->3 kilom =395 milee)^ 16 hours 45 minutes. Havre to Paris (228 kilom=1444i ) 5 hours 15 minutes. 60 geographical miles =1 DegrM 69J^ statute miles ^ 9 85 ^'orway miles 2M TAKB MY ADVICM. S^uimiiag. It is wall known that in infancy there it not unfre- quently a tendency to squint ; this often pabses away aa the child in- dreaas in age ; bnt it sometimes be- comes quite a fixed habit, demanding the kniM of the oculist for its perma- nent cure. A means of rendering this operation unnecessary by curing the tendency in early life, has been sug- gested, which is worthy of trial. A pair of spectacles is procured without any glasses in them. Une of the ori- fices opBosite the eye that squints is to be hlled with thin horn or with Cnnd glass, and in the centre of the n or glass is to be made a small hole. It IS obvious that to see with the aquintine eve it is necessary for the child to Took directly through the orifice in the centre. lie wiU thus acquire the habit of looking forward towards an object instead of looking to the right or left hand of it. It is not at aS improbable that the slight qnint, in infancy, may be remedied bv this means. The Kind at all Fruit is In- ! digestible, and so is the pellicle or skin of kernels and nuts of all kinds. The edible part of fruit is particularly delicate, and liable to raind decomposition if exposed to the atmosphere ; it is therefore a provision of Nature to place a strong and im- pervious coating over it, as a protec- tion against accident, and to prevent insect enemies from destroying the seed within. The skin of sU the plum tribe is wonderfully strong, compared with its substance, and resists the action of water and many solvents in a remark- able manner. If not thoroughly masti- cated before token into the stomach, the rind of plums is rarely, if ever, lisaolved by the gastric juice. In some cases, pieces of it adhere to the coats of the stomach, causing sickness and other inconvenience. I>ied raisins and cur- rants are particularly included in these remarks, showing the best reasons for placing ihe fruit upon the chopping- board with the suet in making a pud- ding of them, for if a dried currant passes into the stomach whole, it is never digested at all. When horses eat oats or beans that have not Iwaa through a crushing-mill, much of thia food is swallowed whole, aad ia this state, being perfectly indigestible, the husk or polhcle resisting the power of the stomach, there is so much loss to nutrition. Birds, being destitute of teeth, are provided with the apparatus for grinding their seed, namely with the gizzard, though which the seed passes, and is crushed prior to dige> tion. The peels of apples and pears should always be cast away. Oranges we need not mention, as this is always done. Orleans, greengages, damsons, and all other plums, should be care- fully skinned if eaten raw ; and if put into tarts, they should be crusheil before cooking. Nuts are as indigestible as we could desire, if the brown skin be not removed or blanched, as almonds ar# generally treated. Sleep at Will. On every hand we hear complaints such as " I lay awake for hours," &c., fto., and any means, natural or artificial of procuring sleep in other words, falling to sleep at will ^is certainly worth a trial. Dr. Binn, the author of the " Anatemy ol Sleep," thus describes his prooess : " I turn my eyeballs as far to the right or left, or upwards or downwanls, as I can without pain, then commence rolling them slowly with that diverg- ence from a direct line of vision around in their sockets, and continue doing this till I fall asleep, which occurs generally within three minutes, and always within five at most. The im- mediate effect of this proceo 2,000 square inches. The atmospheric pressure being about ISlbs to the square inch, a person of medium siee is subjected to a pressure of 40,000 lbs. I Each qnare inch of skin contains 3,500 sweating tubes, or perspiratory pores, each of which may be likened to * little drain-tile l-4th of an inch longt make an aggregate length of the entire surface of the body of 20trl68 ft., or a tile-ditch for draining the body almost 40 miles long 1 The Teeth of Kan and of In- ferior Animala. Vegetarians will do well to study the teeth of man, and they will find there the distinct refuta- tion of their arguments. No naturalist who has examined the teeth of man, and compared their structure with those of the lower animals, but must be of the opinion that those who re- strict themselves to a vegetable diet, are not acting in accordance with the dictates of nature. The teeth of man, partaking as they do, in a nearly equal degree, of the properties of the herbi- vorous and carnivorous animals, show that he has been destined to be nour- ished by both descriptions of tod. We do not require to refer to what would be sufficient evidence of the propriety of using this kind of ailment, viz., the natural instinct of man to seek it, or to the superiority in enerary and stamina seen in those races of man- kind who freely use it, compared with those who, from circumstances or superstitious observance, do hot par- take of animal food. The form and structure of the teeth alone afford the most conclusive proof that man was intended to derive his food in nearly equal degrees from the animal and vegetable kingdoms. They will best preserve their constitutions in unimpaired vigour, therefore, who do not confine themselves exclusively to the use of either. Yearly Food of One Xan. From the army and navy diet soalea, based upon the recognised necessities of large numbers of men in active life, it is inferred that about two and one- fourth pounds avoirdupois of dry food, per day, are required for each indivi- dual ; of this about three-fourths are vegetable, and the rest animal. At the close of an entire year, the amount is upwards of eight hundred pounda. Enumerating und^ the title oi water all the various dnnks, its estimated quantity is about fifteea bund -c^ OS TAKE MT ADVICB. I ponnda pet annnm. The air received 07 breathiug may be taken at eight handred pounds. With these figures before us, we are able to see how the ease stands. The food, water, and air which a man receives, amount, in the aggregate, to more than three thousand pounds a year about a ton and a naif, or twenty times his weight. This fact shows the gigantic expeniHture of material required for life, and proves better than words the changes which are hourly caused by very living being. A^6 of Animals. A bear rarely exoeeils 20 years ; a dog lives 20 years ; a wolf 20 years ; a fox 14 or 16 years ; lions are longlived. Pompey lived to the age of 70. The average of cats is 15 years ; a squirrel and hare 7 or 8 years; rabbits/. Elephants have been known to live to the great age of 400 'an. When Alexander the Great ad conquered one Phorua, King of India, he took a great elephant which had fought veryvaliantly for the kin^ named him Ajax, and dedicated him to the sun, and let him go with this inscription " Alexander, the son of Jupiter, hath dedicated Ajax to the on. This elephant was found with this inscription 350 years after. Pigs have been known to live to the age o? thirty veart ; the rhinoceros to 20. A horse has been known to live to the age of 62, but averages 25 to 30. Camels sometimes live to the age of 100. Stags are longlived. Sheep seldom exceed the age of 10. Cows live about 15 year*. Cuvier considers it probable that whales sometimes live to the age of 1,000. The dolphin and poi poise attain the age of 30. An eagle died in Vienna at the age of 104 years. Kavens frequently reach the age of 100. Swans have been known to live 360 years. Pelicans are longlived. A tortoise has ben known to live to the age of 107. Pols* of Animals. Amateur reterinarians will be assisted by the following table of the number of pulsa- tions in a minute in various animals : The horw, 32 to 38 (36 to 40 White); ox or oow, 86 to 42 (4:2 to 46 Clater); ass, 48 to 54 ; sheep, 70 to 79 ; gtMkt, 72 to 76 ; dog, 90 to 100 ; cat, 110 to 120; rabbit, 120; guinea-pig. 140; duck, 1.36 ; hen, 140 ; heron, 200. Bapid Flight of Birds. Arul- tnre can fly at the rate of 150 miles an hour. Observati(m9 made on the coast (4 fjabrador convinced Major Cartwright that wild geese could travel at the rate of 90 miles an hour. The common crow can fly 25 miles ; and swallows, according to Spallanzi, 92 miles an hour. It is said that a falcon was dis- covered at Malta 24 hours after the departure of Henry IV. from Fontaine- bleau. If true, this bird must have flown for 24 hours at the rate of 67 miles an hour, not allowing him to rest a moment during the whole time. How to Keep Houses Cool in Hot Weather. Professor Attfield, writing on this subject, says : " The secret consists, not in letting in cool air, for naturally all do that whenever they have the chance, but in keeping ont hot air. If the air outside a room or house be cooler than the air inside, let it in by all means ; but if it be hotter, care- fully keep it out. A staircase-window left open during the night will often cool the passages of a house, and the rooms, too, if their doors be not shut; but it must be closed at eight or nine o'clock in the morning, or, if on the sunny side, at four or five o'clock, and the blind drawn down. The mistake people generally make is to throw open (h Mr windows at all hours of the day, B) matter whether the atmo- sphere outside be cool or scorching. 'ij&t us have some air,' they say, and in comes the treacherous breeze for even hot air is pleasant while it is gently blowing, taking away perspi- ration, and thereby cooling the akin ; but the apartment is made warmer, instead of cooler, and as soon as they move out of the draught, they find their room to l>e more uncomfortable than before. Let in cool air, keep cut hot; that is the only formula to in- sure the minimum of discomfort. Sit- ting-rooms may generally be kept cool during the whole day, if the doors b only opened lu. ingress, and Qgresa, fts;;w.^f,i''lTRgf|:'?i'^ryr;?B^K"' TRADE: SOCIAL AND SCIENTIFIC FACTS. nd the windows be kept closed and bielded from direct sunshine by a blind. If the atmosphere of a room be impure from any cause, let it be renewed ; hot air is less injurious than bad air; if a room be small in compa- rison with the number of persons en- gased in it, free ventilation becomes inmspensable. In a cooking apart- ment the temperature will probably be higher than outside, hence the free admission even of hot air will be desir- able. If persons do not object to sit in a direct draught of air, windows ftnd doors may oe opened, a breeze being more refreshing, even tliough several degrees warmer, than still air ; but under nearly all other circum- stances rooms should be kept closed a much as possible till after sundown, or till the air outside is cooler than that inside. Let in cool air, keep out hot." Open Windows at Wight. The above theory of letting in cool air must of course be adopted with caution. If you sleep uncomfortably cool you will get ilL To put the window of a bed- room quite nigh, when the thermo- meter IS at zero is an absurdity. The cooler a sleeping apartment is beluw a certain temperature the more un- healthy does it become, because cold condenses the carbolic acid formeil by the breathing of the sleeper. It settles near the door and is re-breathed, and if in a very condensed form he will die before the morning. Hence, we must be governed by circumstances i the first thing is, you must be comfortably warm during sleep, otherwise you are not refreshed, and inflammation of the lungs may be engendered, and life do- ttroyed within a few days. An open fire-place is sufficient for ordinary pur- poses in cold weather. When the win- dows are opened, it is well to have them down at the top two or three inohei, and np at the bottom. Caution to Persons Ziiving in Marsliy Districts. In mias- matic localities and these are by rivers, ponds, marshes, fens, and the like it is most important, from the first of August until several Mvortt froati hav been noticed, to sleep with all the windows closed, be- cause the cool air of sunset causes tha condensation of the poisonous emana- tions which were causee^y the heat of the noonday ann to rise far above the earth ; this condensation makes the air "heavy" at sunset, made heavy by the greater solidification of the emanations by cold ; and resting on the surface of the earth in their more concentrated and malignant form, they are breathed into the lungs, and swal- lowed into the stomach, corrupting and poisoning the blood with great ra- pidity. By daylight these condensa- tions are made so compact by the pro- tracted coolness of the night, that tuey are too near the surface of the earth to be breathed into the system ; but at the sun begins to ascend, these heavy condensations, miasms, begin to riso again to the height of several feet above the ground, and are freely tiJien into the system by every breath and swallow. Hence the hours of snnriso and sunset are the most nnhealthf^l of all the hours of the twenty-four in the localities named ; and noontide, when the sun is the hottest, is tha most healthy portion of the day, bo- cause the miasm is so much rarefied that it ascends rapidly. Beds and their Manafftaant. The notion that featherbed* are on- healthy and mattresses healthy, is erro- nous. A feather bed js only unhealthy when the sleeper finds himself too warm in it. During the cold winter months the warmth of feathers is almost necessary. A feather bed is a greater luxury than a mattress. Nothing is moreuncomfii'table to lie upon than an ill-kept feather bed. A bed should bs well shaken by the four comers alter- nately,aDd the two sides of the centre ; shake it ajain and again. Turn it, and repeat the process. Then feel for any knots of feathers, and separate them with the hands. On rising, strip tho bed. Do not lay the clothes back over the footboard, but remove them on one or two chairs. Shake the b^ton and billows Some make up beds im mediately they are vacated. To d so ia not healUiy. They need to air 9<0 TAKE MT ADVWB. tfK couple of hour). Open the win- dows) Mia Mt open the door also. Un- IcM 'UMre is a thorough draught, there iaM>trnyutiltion of asleeping-room. Ourbolio Aeid v. Chloride of 1M** A recent report upon the rela- tive TaJne of chloride of lime and car- boEc acid as disinfectants, deserves serious attention. Some meat was hung up in the air till the odour of putrefac- tion was stronf;. It was then divided into two pieces. One was soaked for half an liioar in chloride of lime solution, and Was then washed and huns up again; the offensive smell had entirely gone. The other piece of meat was soaked in a Mention of carbolic acid, containing one pu" cent, of the acid ; it was then dried Old hung up. The surface of the meat ynm whitened, but its offensive odour was not removed, though it was masked by the. Carbolic acid. In two days' tune the bad odour had entirely gone, and was replaced by a pure but faint mell of carholic acid. In a few weeks' time the pieces of meat were examined ){MiL The one which had been deodo- rised with chloride of lime now smelt M offensively as it did at first, whilst the piece treated with carbolic acid had simply dried up, and had no offensive odour whatever. Sven after a month's exposure no change had taken place. This shows us that whilst chloride of lime merely removes the smell of de- composing matter in fact, is a deo- dtoriaer carbolic acid actually preveuts daoompoaition, and is antiseptic. uar Mi Food. Next to com and iiI food, mgar constitutes a most important part of the food of the people. Altkongh, Deing a non-nitrosenous sub- stance, sugar cannot make nesh, yet it ^ m*kes fat ; it aids respiration, cundnces ^ to the digestion of flesh-making things, Er asd in several other ways exalts the K. power of that my sterions energy which t we agree to call "life." The poor are r greater consumers of sugar than the nith, and the Irish poor greater con- smners than the English poor. The latter mostly affect toe use of coarse, impure brown sugars, the former are great eonnoissenra ef wbite^ refmed or AdulteratioB of Ehtgar. If brown sugar be adulterated with sand, the fraud may be detected by taking a glass full of clean water, and dissolvinga quantity of the suspected sugar therein. If sand, or any similar substance, be present, it will fall to the bottom when the solution has stood some time. Draughts Preveuted. The means ot preventing draughts from doors or windows simply consists of a slight beading, screwed or nailed round the door-frame, with a narrow slip, or ribbon, of vulcanised india-rubber, nzed in a groove at an angle, so as to form an elastic spring to press against the door when Closed, and thus to make the joints air-tight all round Thebeadinst at the foot of the door is so hinged ana afUxed to the door itaelf, as to open much like one of the pieces of a parallel ruler, only protected betMeen the two slips, and having a spring between its two pieces and the india-rubber ribbon running along the outer edge, so that as the uoor closes, a protruding heel of the bead, as it were, is caught by the frame and pressed so as to open the parallel slip and cause its rubbered edge to press upon the floor or carpet, thus efficiently preventing all access d air or draught. Not only draughts, but dust and noise can thus be readily excluded, either by windows or doorj. When Perfttmes Bhonld be used in the Sick Chamber. I'hough the odours which we dislike are overpowered by others more agree- able, the former are neither removed nor destroyed ; and the invalid con- tinues to inhale them in spite of the warning given him by his sense of their injurious effects, 'ibis fact leads to the inference that the best means of removing a bad odour from a room is by proper ventilation. A fire in the grate, and the door left a-jar, or the window open top and bottom about an inch, will quickly change the atAio- sphere in the apartment ; the vitiated air will flow up the flue, while fresh air will come in at the various portals. There are, however, instances when the doctor and tho nr.rse prohibit this fresh air, cad itia obi XaI TFAT)E: SOCIAL AND flOTENTIFIC FACTS. sn STMit lubstanceB ii beneficial, not only bacAuse they hide the bad smells, but bocAoae what is far more important they ct as a prophylactic in the atmo- sphere. The odorous substances of flowers are all antiseptic in a high de- gree, and being diffused into an atmo- sphere charged with malarious gases, they destroy their poisonous effects. '.. repsina is prepared by digesting ^ the Cleansed stomachs of sheep orpi^ in-li^tilled water, the resulting liquid with aietate of lead, separating the precip'tate thus formed by filtration, tUcn suspending it in water, and pass- ing sulpnuretted hydrogen through the water to decompose the lead preci- pitate. The liquid, after being gently Leated and filtered, is evaporated nearly to dryness, and mixed with sufficient starch to form a powder. This powder is the so-called pepsine. liquor pepticus preep. is sometimes a olntion of this powder in distilled water, and sometimes the liquid ob- tained as above before it is evaporated to dryness, and mixed with starch. Frequently a little alcohol is added to it for its preservation. The dose of pepsine is about one scruple, and the liquor pepticua pr. 1653. The celebrated Mr. Jennings was an orit^nal subscriber for a 100 share in a tontine company ; and being the last survivor of the shareholders, bis share produced him 3,000 per annum. He died worth 2, 1 15,244, aged 103 years, June the 19th, 179S. Popnlatioii of Great Britain for Fifty Years. V.Klatdi. ini. 18St. IMl. 1861. 1881. 18T1. Bng. sad WaUs BrocUol. Inlsad. Mraaa. Amy, Mary, aa 1S,)7I,II4 )l,l87,. 4 _ 18/4,170 i&.a5 ao.t),47 8,086,sn8 5,8ao,ao 146,97 88.704,1014 S,!M,6IS 144,480 807 ite 89,ait, 8l,817,tOS V.Ktac'o" n,*71,I8r 1 t4,.W3,485 17,0a,4BO >7,74S4S Hm oaMSus of 1871 shows an increase e( S.eS7,S84 persons, and 519,527 in- habiteil houses, in England and Wales, ia Sootland, increases of 296,319 and 3S.14S; in the Channel Islands and Man, increases of 9S3 and 944 ; bnt in ImIkiuI. a decTMae of 396.208 neraons (or 66,806 families), and 34,527 houses ; giving, after these deductions, an in- crease of 2,5^7,978 persons and 511, 8IS inhabited houses. The population in cities and towns in England and WaUa has grown more than twice as fast as that of the rural distnots (I'lSuer TRADE: SOCIAL AND SCIENTIFIO FACTS. 4S cent, against 71), and very nearly the t)n same percentage prevails in Scot- land. Ijangnages of the World. A recent writer says that altogether there are 587 languages and general dialects in Europe, 937 in Asia, 220 in Africa, and 1,264 in America; in all nearly 3,000. Monosyllables are the primitive sounds, and syllabic compounds are the result of inter- change with other nations. Hence, all the fundamental tongues are mono- syllabic as to generic ideas and com- pound species and varieties. Accord- mg to his statements the Chinese, W^ilsh, Greek, Hebrew, and German are formed on this principle. The Chinese have 214 radical words and signs to represent these, out of which, by synthesis, other words are formed, llhare are said to be 25,000 words in English, 20,000 in Spanish, 25,000 in Latin, 30,000 in French, 45,000 in Italian, 50,000 in Greek, and SO.OOO in German. The number of letters in the alphabets of different nations he gives as follows : Italian, 20 ; Span- ish. 27 ; English, 20 ; French, 23 ; German 26 ; Sclavonic, 27 ; Russian, 41 ; Latin, 22 ; Greek 24 ; Hebrew, 22 ; Arabic, S93 ; Persian, 30 ; and Chinese, 214. Signs of the Zodiac. The Zodiac is a space round the heavens purely imaginary 15 degrees wide ; the centre of which is the plane of the ecliptip, and it corresponds in breadth with the inclination of the snn's axis of 70 SC, 'Which thereby produces a maximum of force in that plane of the medium of space, but expanding as it diflTuses around. The distant stars within it are divided into twelve por- tions, called signs : six to the north of the earth's equator, and six to the south ; altogetner fanciful but refer- ring to the business of the season, when first applied, though to these nperatition has annexed whimsical fainnences. The names of these signs, their hieroglyphics, and the days on which the eun enters them, are aa fol- low : Northern Sions xAriet, the Bm, 21st of March. B Taunu, the BbI^ 19tk of April. D Gemni, th Twins, 2Dth of May. S Cancer, the Crab, 21st of June. ^ Lto, the lion, 22d of July. n Virgo, the V irgin, 22nd of August. SouTHsSinSiONS ^ Libra, the Balance, 23rd of Sep- tember, m Scorpio, the Scorpion, 23rd of October, f Sagittariu, th* Archer, 22nd of November, vr Co- pricomus, the Goat, 21st of December. n Aquariiit, the Water-bearer, 20tb of January, x Fiices, the Fishes, 19th of February. As we reckon tbo year by the earth's motions, and th solar year is 50 '25" of a degree shorter than the sidereal, so the time, when the son is on our equator is earlier every year by 20* 23 of time ; hence the equinoctial points recede among the stars ; but as we always call the ascending point Aries, so the original stars go forward, and the equinoctial, with reference to them, recedes 60^ 25" in a year ; 1 23' 46" in a century ; a sign in 2, 150 years ; and the whole circle 25,791 years. It is, however, a mere change in relative appearanoefl, and produces no mundane affection whatever. Meteorological Instnunents. Every agriculturist should have, and be acquainted with the use of, the tal' lowing instruments : A barometer; a dry and wet- bulb thermometer ; thermometer with blackened bulb, to be placed in the full ra>-8 of the sub ; a self-registering minimum thermo- meter, to bo placed on the grass at night, for the purpose of registering the lowest temperature of vegetation ; a maximum ana a minimum self-regis- tering thermometer, for showinf; th highest and lowest temperatures in th shade ; a rain-gance ; and finally, vane for showing the direction of tho wind. TIte Barometer. How to CotMntt. > In very hot weather, the fidl of tliS mercury denotes thunder. OtherwiM^ a sudden fall denotes high wind. In frotty weather the fall of the b. rometer denotes thaw. If wtt weather happens soon after tlia fall of the barometer, e:ft>ect Bttle of it. In toet weather, if tiie barometar falls, expect much wet. la fair weathei^ if the Urometer S44 TAKB MT ADVICB. falls mach, and remains low, expect | much wet in a few days, and probably wind. N.B. The barometer sinks lowest of all for wind and rain together ; next to that for wind (except it bean east or north-west wind). In voinUr, the rise of the barometer denotes /ro(. In frosty weather the rise of the ba- rometer indicates snow. If fair weather happens soon after the rise of the barometer, expect but Uttle of it. In tod weather, if the barometer rises hieh, and remains so, expect con- tinued fine weather in a day or two. In wet weather, if the mercury rises saddenly very high, fine weather will not last long. An Inch of Rain, so often mentioned In Meteorological reports, means a gallon of -water, spread over a surface two feet square ; in other words, an inch of rain means a fall of 100 tons of water upon an acre of land. Barometer Scales. In Ame- ric the height of the mercurial co- lumn in the barometer is usually stated in mehes ; in France it is invariably expressed in niilUmeires. -As many of our scientific writers have adopted the metric measures, the following rales for converting millimetres into inches, and inches into millimetres will be found useful : To Convert Millimetrtt into Inches. Multiply by 39,371, and point off six figures of the product as a decimal fraction. xauiples : mm. In. 760 X 89371 - 29,921960 or 29 922 762 X 89371 - 30,000702 or 30 To Convert Inches into Millimetre*. Multiply by 254 and point off in the product one figure, with as many more figares as there are decimal places in the number operated upon. Examples : In. lom. 29 922 K 254 - 760,0188 or 760 80 K 264 =- 762,0 or 762 Fractions may be disregarded when millimetres ara used to express the height of the mercurial column. Thermometer Scales. Two theraiowetrio scales are employed in America ; namely, the sca'o of Fal*. renheit adopted in tlia Pliainjaoo- poeia, and the Centigrade scale, pre- ferred by chemists and physicists. The more important points m the two scales are herenndicated : Boiling point of water t'*\a. Cent, under the normal at- mospheric pressure 212= 100* Temperature at which the Imperial measures are adjusted 62= IG G* Temperature at which specific gravity is usu- ally determined 60= 15-5' Temperature at which the metric measures are adjusted 39 2= 4* Melting point of ice, zero of Ceutigrade sca;e 32= 0* Zero of Fahrenheit's scale c= 17 7* Tem]ieratnre at which mercury freezes, about 40= 40* To Convert Fahrenheit Degrees info Centigrade Degrees. Subtract 32, mul- tiply by 5, and divide by 9. To con- vert Centigrade into Fahrenheit de- grees, multiply by 9, divide the pro- duct by 5, and add 32. Leech Barometer. The leech may be kept in a common two-ounce phia , abont three-fourths filled with water, and tied over with a piece of rag. In the summer the water should be changed once a week, and in the win- ter once a fortnight. To consult it observe the following rules : 1. If the weather proves serene and beautiful, the leech lies motionless at the bottom of the glass, rolled together in a spiral form. 2. If it rains, either before or after noon, it is found crept up to the top of its lodgings, and there it remaiua until the weather is settled. 3. If we are to have wind, the poor prisoner gallops through its limpid ha- bitation with amazing swiftness, and seldom rests until it begins to blow hard. 4. If a remarkable storm of thunder and rain is to succeed, for some day* before it lodges almost continually without water, and disooven uncom- '^ ^, .??;?;?33!W TRADE: SOCIAL AND SCIENTIFIC FACTS. in uon uneasiness, in violent throes and oonvulsive-like motions. 8. In the frost, as in the clear snm- mer weather, it lies constantly at the bottom ; and in snow, as in rainy weather, it pitches its "dwelling upon the mouth of the phial. The Aqnarituii may consist of either salt water and marine animals and plants, or fresh water and plants and fishes ; the latter kind is perhaps the more amiisin;;. In order that the fish and other ani- mals may retain their health, nay, ven their life, oxygen is absolutely necessary this the plants give oflf in large quantities ; while the carbon ne- cessary to the growth and sustentation of the plants is produced by the fishes, the two in combination preecrve the water pure and fresh for almost any length of time ; water has the power of absorbing certain quanj^ties of at- mospheric air and carbonic acid gas ; the presence of the air gives to the lin and spring water its refreshing qaalities. The leaves of plants, when cted upon by light, decompose this gas, and, having no necessity for oxy- gen, they merely absorb the carbon. Animals, on the other hand, require oxygen for the purpose of removing the waste carbon of great divisions of organized beings. But two other ele- ments play an important part in the phenomenon of life namely, nitrogen and hydrogen. Both plants and ani- mals require these gases as food. They combine to form ammonia, which is found in small portions in the atmo- sphere and in water. Ammonia is in- deed the main fertilizing element of vegetable life. Plants obtain their upply of it either through the natural water absorbed at their rootlets, or by ineans of artificial manures ; animals through the means of the substance they devour. All forms of vegetable and animal life are built up of these four elements. All that vo have to do, therefore, to keep our miniature world in activity is to imitate nature as closely as possible ; to give fishes to the plants, and plants to the fishes ; to keep up a proper snj^T'l'- of oxygen to tha one aad carbon to the other, the other gases betx>R Amusements- Ttfactf. HI. it: .'^.: > .11: ^WM^^Sf^^Wm^^i^flg^T^^^^^'^S^^ X. GAMES AND THEIR RULE& Cricket. This, the most popular ef all English games, is played all over the country during A^y, June, July, August, September, and Octo- ber. Cricket may be played by two or more persons, with a bat, ball, and stumps. The grand object of the game is for the batsman to make the greatest number of hits and runs from a ball bowled to him by another player at a certain distance. When a few persons play, the game is called single- wicket ; when a dozen or more play they are divided into sides, and play double- wicket ; and when twenty-two play the game is cricket proper, or the regular match game of eleven a side. In the first game the batsman, when ^ makes a sufficiently good hit, runs from the three stumps which con- titnte the wicket to the bowler's tump and back again, and this double journey constitutes one run at single- wicket. In the latter games there are two wickets set up, at each of which tands a batsman ; and whenever eithersncceeds in hitting away the ball, the two ran from wicket to wicket, and for every time they change places one run is scored to the striker of the ball. In both games the striker is out if the bowler strike his wicket with the ball ; or if he himself hit his wicket ; or if be hit a ball and it be caught by one of the opposing party before it touches the ground ; or if he run out of his ground to hit a ball, and the wicket- keeper "stumps" him ; or if his wicket be put down by the ball while he is nnniiig for a hit ; or if his leg, or any ptLTt of his person except his hands intercept a ball that would have hit the wicket. In the full match game the two par- ties toss up for fii-st innings ; and two players belonging to the side that wins the toss go in, one at each wicket. TiM out-party place themselves in varions situations abont tlie field, to catch or stop the ball when struck by the batsmen. One of the bowlers com- mences bowling either four or six nc- cessive balls (as may previously have been agreed upon) ; it he succeed in bowling down the wicket the batsman retires from the game, and another of his party takes his place. If, however, the ball is struck oy the batsman, he and his partner keep running to each other's wicket and back again, until their opponents obtain possession of the ball and throw it in to the wicket- keeper ; and one run is scored towards the game every time they change wickets. Everyrun obtained by a blow from the bat is scored to the batsmaa making it ; but byes, wides, no-balla, kc, are scored to the credit of his side. \Vhen the player who commenced bowling has bowled either the four or six balls as agreed upon, the umpire at his wicket calls "Over," and the fields- men reverse their positions by tak- ing corresponding ones for the other wicket. The same number of baOa are then delivered from the other end by another player, and so on alter- nately. \Vhen all the players belong- ing to the in-party are out, they change places with their opponents, and bowl to them until their innings are over. When each side has had two innings, the runs are counted, and the party that has obtained the greatest number is declared the conqueror. The Law of the Game, as revised by the Marylebone Club : I. The ball must weigh not leas than five ounces and a-half, nor more than five ounces and three-quarters. It must measure not less than nine inches, nor more than nine inches and one-quarter in circumference. At the beginning of each iuniugs either party may call for a new ball. II. The bat niubt not exceed four : '5^;[?sp^*!JT?'- ta TAKE MT ADVICE. inches and one-qnarter in the widest {Mtrt ; it must not be more than thirty- eight inches in length. III. The stumps must be three in nnmber ; twenty- seven inches out of the ground ; the bails eight inches in length ; the stumps of e^vrnX and of aomcient thickness to prevent the ball from passing through. IV. The bowling- crease mnnt be in S line with the stumps ; six feet eight inches in length ; the stumps in the centre ; with a return-crease at each end towards the bowler at right an^es. V. The popping-crease must be four feet from the wicket, and parallel to it; unlimited in length, but not shorter than the bowling-crease. VI. The wickets must be pitched opposite to each other by the umpires, at a distance of twenty- two yards. VII. It shall not be lawful for either party during a match, without the con- sent of the other, to alter the ground by rolling, watering, covering, mow- ing, or bating, except at the com- mencement of ea.ch innings, when the sronnd shall be swept and rolled, nn- n the side next going in object to it. This rule is not meant to prevent the striker beating the ground with his bat near to the spot where he stands daring the innings, nor to prevent the bowler from filling up holes with saw- doat, &c., when the ground shall be wet. fFhe Committee of the Marylebone Cricket Club think that the umpire hould have the power to prevent the batsman injuring the ground with either bat or foot.] VIII. After rain the wickets may be changed. IX. The bowler shall deliver the ball with one foot on the ground be- hind the bowling-crease, and within the return- crease, and shall bowl four balls before he change wickets, which he shall be permitted to do only twice in the same innings. [In one-day matches it is nsnal to allow fire or six balls for an over.] X. The ball must be bowled. If thrown or jerked, the umpire shall ai"NobU." ' XI. He may require the striker at the wicket from which he is bowling to stand on that side of it which he may direct. XII. If the bow'er shall toss the ball over the striker's head, or bowl it so wide that, in the opinion of the umpire, it shall not be fairly within reach of the batsman, he shall adjndge one run to the party receiving the in- nings, either with or without appeal, which Shall be put down to the score of wide balls ; such ball shall not be reckoned as one of the four balls ; bnt if the batsman shall by any means bring himself witiiin reach of the ball, the run shall not be adjudged. XIII. If the bowler defis'er a "no ball" or a "wide ball," the striker shall be allowed as many runs as he can get, and he shall not be pnt out except by running out. In the event of no run being obtained by any other means, then one run shall be added to the score of "no balls" or "wide balls," as the case may be. All runs obtained for "wide balls" to be scored to "wide balls." The names of the bowlers who bowl "wide balls" or " no balls " in future to be placed on the score, to show the parties by whom either score is made. If the ball shall first touch any part of the striker's dress or person (except his hands), the umpire shall call "leg bye." XIV. At the beginning of each in- nings the umpire shall call "Play;" from that time to the end of each in- nings no trial ball shall be allowed to any bowler. [It is not unnsnal, however, to allow ft trial ball to e.och new bowler; though not on the wicket.] XV. The striker is out if either of the bails be bowled off, or if a stump be bowled out of the ground ; XVI. Or,if the ball, from the stroke of the bat, or hand, but not the wrist, be held before it touch the ground} at though it be hugged to the body of the catcher ; XVII. Or, if in striV-ng, or at any other time, while the ball shall be in play, both his feet shall be over the popping-crease, and his wicket' pat GAMES AND THEIR RULES. 249 down, except his bat be grounded within it ; XVIII. Or, if in striking at the ball, he hit down his wicket ; XIX. Ch-, if under pretence of run- ning, or otherwise, either of the stri- kers prevent a ball from being caught, the striker of the baU is out ; XX. Or, if the ball be struck, and he wilfully strike it again. [In cases, however, in which, after blocking a ball, it flies or rolls back towards his wicket, the batrman is allowed to strike or block it away from the stumps ; but he cannot get - run from sucn a hit.] XXI. Or, if in running, the wicket be struck down by a throw, or by the hand or arm (with ball in hand), be- fore his bat (in hand) or some part of his person be grounded over the pop- pin^-creas*. But if both the bails be off, a stump must be struck out of the ground ; XXII. Or, if any part of the striker's dress knock down the wicket ; XXIII. br, if the striker touch or take np the ball while in play, unless at the request of the opposite party ; XXIV. Or, if with any part of his person he stop the ball, which in the opinion of the umpire at the bowler's wicket, shall have been pitched in a straight line from it to the str.ker's wicket, and would have hit it. XXV. If the players have crossed each other, he that runs for the wicket which is put down is out. XX VI . A ball being caught no runs shall bo reckoned. XXVII. A striker being ran out, that run which he and his partner were attempting, shall not be reckoned. XXVI IL If a lost ball be called, the striker shall be allowed iix runs ; but if more than six shall have been run before lost ball shall have been called, then the striker shall have all which have been run. ^IX. Aficr the ball shall have been finally settled in the wicket- keeper's or bowler's hand, it shall be considered dea<^ but when the bowler is about to deffver the ball, if the striker at his wicket go outside the poppin;; crease before such actual de- livery, tha said bowler may put him out, unless (with reference to the 21st law) his bat in hand, or softi p part of hia person, be within the popping- crease. XXX. The striker shall not retire from his wicket, and return to it to complete his innings after another haa been in, without the consent of the opposite party. aXXI. No substitute shall in any case be allowed to stand out or run be- tween wickets for another person with* out the consent of the opposite party ; and in case any person shall be allowed to run for another, the striker shall be out if either he or his substitute be oS the ground in manner mentioned in laws 17 and 21, while the ball ia iu play. XXXII. In all cases where nib- Btitute shall be allowed, the consent of the opposite party shall also be ob- tained as to the person to act as sub- stitute, and the place in the tield which he shall take. XXXIII. If any fieldsmsn stop the baU with his bat, the ball shall be con- sidered dead, and the opposite party shall add five runs to their score ; it any be run t'-ey shall have five in all. XXXIV. The ball having been hit, the striker may guard hia wicket with his bat, or with any part of his body except his hands ; that the 23rd l*ir may not be disobeyed. XXXV. The wicket-keeper shall not take the ball for the purpose of stumping, until -it have passed the wicket ; he shall not move until the ball be out of the bowler's hand ; he shall not by any noise incommode the sti-iker ; and if any part of his person be over or before the wicket, althoach the ball hit it, the striker shall not be out. XXXVI. The umpires are the sole judges of fair or unfair p'ay, and all I disputes shall be determined by thorn, each at his own wicket ; but in case of ' a catch ^ hich the umpire at the wicket bowled from cannot see suiiicientlv to decide upon, he may apply to the othef ; umpire, whose opinions shall be tsuu- ' clrsive. I XXXVIL Tha uiarires ia all S89 TAKE iir ADViaS. Diatcliei sball pitch fair wickets ; and the party shall toss up for choice of inniugs. The umpires shall change wickets after each party has had one inninf. XXXVIII. They shaU allow two minutes fnr each striker to come in, nil ten minutes between each innings. When the umpire shall call "Play," the party refusing to play shall lose the match. XXXIX. They are not to order a striker out, unless appealed to by the dversariea ; XL. But if one of the bowler's feet be not on the ground behind the bowl- ing crease, and within the return crease when he shall deliver the ball, the umpire at his wicket, unasked, must call "No Ball." X.IA. If either of the strikers run a hort run, the umpire must call "One Short." XLIL Ko umpire shall be allowed to bet. XLIII. No umpire is to be changed daring a match, unless with the con- tent of both parties, except in case of Tiolation of the 42nd law ; then either party may dismiss the transgressor. XLIV. After the delivery of four ball* the umpire must call "Over," bat not until the ball shall be finally ettled in the wicket-keeper's or bow- ler's hand ; the ball shall thing-crease as at doubU wicket, accordmg to the 21=t law. IlL VVhen the striker shall hit the ball, one of his feet must be on the ground, and behihd thepopping-cresso, otherwise the umpire shall cail "No Hit." IV. When there shall be less than five players on a side, neither byes no overthrows shall be allowed, nor shall the striker be caught out beiiind Um) wicket, nor stumped out. V. The fieldsman mi:st return the ball 80 that it shall cross the play be- tween the wicket and the bowling* stump, or between th^ow.ing-stump and the bounds ; the stiiker may nut till the ball be so returned. VL After the 8trii>.ur ahall hftre M^w'S^ "'*"^^ f: ' f '*^^ OAMES Am> THEIR RULES. mad one ran, if he start again he must touch the bowling-stump, and tnm before the ball cross the play to entitle him to another. VII. The striker shall be entitled to three runs for lost ball, and the same nnmber for ball stopped with bat, with reference to the 28th and 33rd laws of double wicket. VIII. When there shall be more than four players on a side there shall be no bouncLs. All hits, byes, and overthrows, shall then be allowed. IX. The bowler is subject to the apie laws as at double wicket. X. iso mure than one minute shall be allowed between each balL Laws Relating to Be . I. No bet npon any match is payable, nnless it be played out or given up. II. if the runs of one player be bet- ted against those of another, the bet depends on the first innings, onleM otherwise specified. III. If the bet be made on^Mth tqn* ings, and one party beat the other in one innings, the runs of the first iaa- ings shall determine it. IV. If the other party go in second time, then the bet must be d termined by the nnmber of the soora. Football. This game is played by two parties or sides, who stand Mk tween two goals marked out in a field. The object of each side is to defend its own goal, and to kick the ball- through the goal of the opposite side. The goals are placed two hundred yards apart ; and the side that kioka the first two ont of three goals wiaa the game. The goals are of wood, with oroaa pieces ; and their poaitioa is shown in the following figure a Touch e p Touch s m S ... t lOOyaids o V 1 100 yards V -, a k Touch c p Touch % rum or OROcrND. The goals at either end ; a a, the goal lines ; c p, centre posts mmrHwg middle of ground ; touch, the touch lines. Techiueal Temu used in the Oame. A Place jndt Is a kick at the ball while it is on the ground, in any posi- tion in which the kicker may choose to place it. A Free Kick Is the privilege of kicking the ball, without obstruction, in such a manner as the kicker may think fit. A Fair OateKla when th? ball ia oftu^t after it baa touched the peraoa of an adversary, or has been kicked, knocked on, or thrown by an adver- sary, and before it has touched the ground, or one of the side catching it ; bnt if the ball is kicked from oat of touch, or from behind goal line, a fair catch cannot be made. HaelAng\ kicking an advenarf below the knee. Tripping 1 thrawin|^ adv ena^ Roquet is to hit another ball with yonr own. Croqueted. ^When two balls are in contact, and the player, placing hit foot on his own ball, strikes it, and by that meana cannons the otlMI wsmr-- TAKE M7 ADVICE. awav, ht im said to liave croqueted tkatban. The tour is the turn given to each plajer. This continues till he fails to atnke his ball through a hoop. Rover. A player who, after making fh oomplete round of the hoop), con- tinues in the game to assist hia side ; aa explained in Law X. Wired is a term used when a ball is in contact with a hoop so as to pre- vent it going through. To peg is to strike at either of the pegs in proper order of play. To dxmi a ball is to croquet it to distance. A bridged ball is one that has run the tirst arch. A dead ball is one that is in hand or out of the gamo for the time being. Other terms, Euch as "nursing," "straight stroke,'" "mnning a hoop," "over-running," "side stroke," &.O., nfficiently explain themselves. Laws of Croquet. The remarks within brackets are for the guidance of the players. I. Each player must start from a mallet's leagth from the starUn^-peg, auit strike his ball at or through the first hoop. [Called "making the hoot)."] II. I'he players on each side take alternate strokes, according to the co- lours of the ball. [The colours of the balls determine tho order of play.] HI. The player proceeds till he misses a hoop^ or fails to croquet another balL IV. After roqueting a ball the player must croquet it. [That is, after the player has struck an opponent's ball, which is called roqueting it, he eroqnets it thus he puts his ball touching the one struck, then places his foot on his own ball and strikes it with his mallet, or he may strike the ball without putting his foot on it. He may use any degree of force in croqueting a ball, anl send it in any difcction.J V. The croqueted ball must be moved, or it is no stroke. VI. No player can croquet or be roqneted till his baQ has passed tiuough th first hoop. VII. The player who misses tho first hoop takes up his ball and waita till his turn comes round to play it again. V^ill. A player may croquet any number of balls consecutively, but ho must not hit the same ball twice during the same turn without first sending his ball through tho hoop next in order. IX. Instead of playing at a hoop or ball, the players may strike the oall away to any part of the ground. X. The player who has made the complete circuit of the hoops from the starting-peg, round the turning- , peg, and back again through the last hoop may either retire from the gamo by hitting the starting-peg, or else be- come a "rover" by avoiding hitting this peg for a time. A "rover" has the privilege of croqueting all the balla during any one of his turns for play. But of course he only takes his torn in regular order. XI. A roqueted ball is dead, and in hand till after the player of it haa taken the croquet. XII. The ball must be hit and not merely pushed. [It will not be con- sidered a stroke if you simply push your mallet forward. The stroke on the ball is considered fair if it can be heard.] XIIL The ball must be struck with the face of the mallet, and not with the handle or the side. XIV. The player is not restricted to any attitude in striking tke ball, ao - long as it be fairly hit. XV. Any player hitting the start* ing-pcg after he has made the round of the hoops is out of the game, no matter whether his ball hit the peg^- by a stroke of his own mallet, or bv being croqueted by an opponent. ^i'hen a player is out of the game, the rest proceed as before. Vice Lav X] XVI. The clip is to be placed on the hoop throuM which the player ia_ next gomg, with the spot towards tha, starting-peg on one side, and tha.^ turning-peg on the other. ^ XVII. A ball is considered to havv made its hoop if it caoBot be toochod- OAMm AND THEIR RULES. by the mallet's handle placed cross tne wires from side to side. XVIII. If A player stop at the tnnung-peg, he loses his turn, and the stroKe does not count. [Even though he have roqueted the ball oF the peg, he must start from the place at which his ball stopped.] XIX. The side wmch first makes the round completely, wins the game. XX. The decision of the umpire is final ; where no umpire is appointed, the opinion of the majority of by- standers is to be taken on all points of dispute. [It is more satisfactory to appoint an umpire.] Billiards. This game is played on a green cloth-covered board, with india-rubber cushions, and six pockets, and the object of the game is to drive one ivory ball a:;ainst another, so as to lodge one or the other in a pocket, or to make cannons, by striking two balls successive'y with a third bail, by means of a leather-tipped cue. The table is of various dimensious from that of the regular twelve feet by six, to miniature tables of four feet by two. In every case the length of the taUe is double that of its width, within the cushions. Everv table, whatever its size, is furnished with a semicircle, called the baulk or striking point, from which the game is com- menced; and three little spots, the tipper one known as "the spot," the centre one as "the middle spot," and lower one, midway between the cushions on the straight baulk line from which the semicii'cle is struck, called "the baulk 8i)ot." The nsnal game. is fifty or one hnn- dsod np, and is made up of winning and losing hazJirds, cannons, misses, and various penalties. A winning hazard is made by forcing the bau yon play at into a pocket, after con- tact with the ball you play with. If your own ball fall into a pocket, after contact with the object ball which is the ball played upon you make a losing hazard ; and if yon strike two balls in succession with your own ball yon make what is called a cannon. For every losing hazard o$ the red. and for a winning hazard made by pocketing the red ball, three points are "scored ; for every white winning or losing hazard, and for every cannon, two points are scored. Every miss counts one against the player, every coup three; and all foul strokes are subjected to forfeits, according to th rules which are here given. The red ball is placed mi the spot at the commencement of the game. The players then string for lead and choice of balls ; and he who loses the lead either begins playing by striking the red ball or by giving a miss in baulk. If the first player give a miss or fail to score off the red ball, the second player goes on and tries to score by making a hazard or cannon. If he succeed he goes on scoring till he miss a strike, and so the game pro- ceeds, each player making as many u he can off his break till the allotted fifty (or one hundred ) points be reached he who first makes tho required number winning the game. Stringing for the Lead is done in this way: Each player places his ball within the banlk Eemicircle, and strikes it with the point or butt-end of his cue to the top cushion ; and the pUyer of the ball which stops neareot to the cushion at the baulk-end of th table wins the lead, and chooses hia ball. Where points are given, the re- ceiver of the points leads off. The following are the recognised Bulfs, with some few explanatory re- marks : Law* of Billiards. L The gam* commences by stringing for the lead and choice of the balls. [If one ball, in stringing, strike the other, the players must string over again., II. The red ball must be placed oa the spot, and replaced there when it is holed, or forced over the e sary may claim it as such, and enforce the penalty. In such a caa6> the point for the miss is not scored. XXV. No person is allowed to taka up a ball during thu process of a game without permission of the adversary ; but a ball in play that is moved by accident must be replaced. XXVI. Tlie gtriker loses the gams if, after making a stroke, and thiuk- ing the game over, he removes a ball that is iu play from the table. XXVII. Neither the player nor bia adversary is allowed to obstruct tha course of a ball iu play, under the penalty of a forfeit for a foul strokeu and the breaking of the balls. . XXVIII. If the striker's ball, when it has ceased running, touch his oppo- nent's ball, no score can be made, and the latter must break the balls. [The striker in this case may nm his ball into a pocket, or make a can- non by playing it on to the third balL If he do either of these, the balls must be taken up, and the red placed on the spot where the adversary plays from baulk, as at the beginning of the game that is to sav, he breaks the balla. But if the striker fail to cannon or pocket his own ball, all the balls re- main aa they are when they ccsae rolling, and the other player goea ob aa usual.] XXIX. All disputes are to be settled by the marker, or by the majority o the by&tanders. Ba^telle. This game is played upon an oblong board, its object being to strike ivory balla with a cue into holes made at one end of the board and nnmbuad aa follows < 8 8 8 7 f'i 4 9 The game is played by two perfaa% '<^'s?^^%''^'f^'^'^^J'f^m TAKE MT ADVICE. or any equal number taking sides. The regular n,s;lish came is played accord- ing to the follow Jig Rules : La BagateUe,. I. Ary number of persons may play, whether singly or in "sides." II. Each player "strings for lead," snd he who lodges hia ball in the high- est hole begins. [In playing side^ one partner on each side only need string for the lead.] III. The player who wins the lead takes possession of the nine balls, and bM;in8 the game. IV. The black ball is placed on the Xt in front of the first hole, and the yerplays from the baulk by striking at the black ball, and endeavouring to hit it, or his own ball, or both balls, into a hole or holes. V. The black ball counts doable into whichsoever hole it falls. [bo netimes a black ball and a red ball are used, both of which count double The cups are numbered, and into whichevercup the balls fall, so many are counted for the player.] . VI. The striker's ball must beplaced within the baulk-liue, and is struck with the cue at the black ball. The remainder of the balls are then driven up the board in like manner, and the nm total of the holes made is the striker's score. VII. Any number of rounds may be played for the game, as agreed on previous to the commencement of the game. "VIII. The player (or side) obtain- ing the highest aggregate score wins the game. IX. Any ball that rebounds beyond the baulk-line, or is forced over the board, is not to be again played during that round. 7%e French Game. ^This game, also called "sans Egal " is played thus : I. The person who takes the lead (decided as in " La Bagatelle ") makes choice of four balls of either colour, and places the black ball on the spot, and commences by strilpng up one of his balls. II. The other player then strikes up one of his, and so on alternately. III. He that holes the black ball counts it towards his game, and aim all that he may hole of his own. IV. If a player hole any of his ad- versaries' balls the number is scoi-ed to the owner of them. V. The player who makes the great- est numer of points in each round wins the game, and takes the lead in the next. The Canon Game. This is played by two or more persons thus : I. Choice of balls, and the lead hav- ing been decided, the black must be placed on the spot, and the adversary's equi-distant between cups No. 1 and 9. II. If the player strike both the balls with his own ball he scores two. This is called a canon and if at the same time he hole either of the balls, he also scores the number marked in the cups the black back ball count- " in" double. III. The striker continues to play as long as he scores. IV. There is no score unless a ca- non be made. V. If either the adversary's or the black ball are holed, or roll beyond the baulk-line, they must be replaced on their respective spots. VI. The black ball must be always struck by the player's ball, or in de- fault of this, the adversary scores five. A miss also counts five to the ad- versary. VII. The game is 120 or 160, as may be agreed upon. 'JTit Iriah Canon Game. This is Elayed in the same way, only that the oles count, even if a canon should tiot be made. Should the player'* ball, however, in any case go into a hole it counts to the adversary, and anything else made by the same stroke is for- feited. When there are pockets to the table, the white and red balls pocketed count each two, and the black ball three. Sometimes three is counted for a canon from the black to the red ball, and vice versA, and two for a canon from the white to a coloured ball, or from a coloured to a white one. Mist'uwippi.Tiat game is played according to the following rulM, oo .i;7?>;i-..^WJ5'i GAMES AND THEIR RULES. 2.W the Bagatelle-board, with a bridge pierced with numbered holes, thus: I. Place the bridge close up to the circle. II. Each player to strike up one ball ; he who gets the highest number takes the lead, and plays the nine balls successively. III. All balls must strike one of the cushions previous to entering the bridge, otherwise the number wul be scored to the adversary. IV. The game to be any number agreed upon before the commencement. Trou Madame. This game is played in the same way as Mississippi, except that the balls are played straight from the end of the board, through the Arches of the hridgo. CSliesi. The game ia played by two persons on a board of sixty-four squares alternately black (or any other dark colour) and white, with sixteen pieceo on either side, which are also coloured black (or red) and white to distinguish those belonging to each player. The pieces consist of a king, a queen, two rooks (or castles, as they are also called), two bishops, two knights, and eight pawns. The board is placed with the white comer to the right hand of the player, with the pieces arranged in corresponding order on either side. Each player has a king, a queen, two bishops, two knights, and two rooks or castles. To these belong eight pawns, set inunediately in front of them. The king and queen occupy the two central squares, her majesty always on her own colour ; that is to say, the white queen on a white square, and the black queen on a black square. The bishops stand on either side of the monarchs, and are known as king's bishops, and queen's bishops. As the bishops never pass from white to black squares or vice versA, their relationship to the king and queen ia known to the end ci the game. Not so, how- ever, with the knights knd rooks, which pass indifferently over all the B(inares on the board. In modem sets, a letter, curuuet, or soiu'] other distin- fuishmg mark is set on the king's nights and rooks, in order that they may always be known-4 any part of the game. The knights and rooks are cnown also as owing allegiance to their respective monarchs, and are called king's rook, queen's knight, queen's rook, and king's knight. The pawiu are also distinguished as the servants of the pieces before which they stand thus : king's pawn, queen's pawn, king's bishop's pawn, queen's bishop's pawn, king's knight's pawn, queen's knight's pawn, king's rook's pawn, and queen's rook's pawn. These dis- tinctions apply equally to black and white pieces and pawns. All the pieces have their separate moves, and the object of the game is to place your adversai^'s king in such a position as to render him nors de cojnbat ; the player who first suc- ceeds in accomplishing that end wins. All the pieces take in the direction of their moves, except the pawns; and when they take, they do not, aa in draughts, move into the square be- yond, but into that occupied by the piece attacked. The captured piece ia then removed from the board, and ia out of the game altogether. The Move* and Powers of the Vtxri- out Pieces. The King is the moat im- portant piece on the board. He moves one square at a time in any dire<;- tion. He never leaves the board ; but when he is in such a position that, were he any other piece, he would be liable to be taken, he is said to be ut cherk. He must then either move out of the check, take the opposing ^ece, or interpose a piece of his own. Whu he can do none of these things ; when, in fact, he is imprisoned, and cannot escape, or offer further resistance, he is checkmated, and the game is lost. But when he is in such a position that, without being in check, he cannot move to any squarebut onecommanded by a piece or pawn of his opponent, he is stalemated, and the game is drawn. Two kings cannot stand side by aide ; a vacant square must always b* be> tween the opposing monarch^. Once, in each game, huxever, the king ia 17-2 r^;^;f^f7i:ff^^eill)BiVf>^ SM TAKB MT ADVICE. allowed to make a jump of two squares. This he does in conjunction with the took, and the combined move is called eatiing. The Quern is the most powerful piece on the board; she moves iu straight lines and diagonals, up, down, and across the board in any direction, ono or more squares at a time, wherever thore is a vacant line ; thus combining in herself all the moves of the other pieces, except the knight. The Jloofss (or castles) are next in power to the queen. They move in straight lines up, down, or across the board but not in diagonals. There is no limit to the extent of their march, o long as the space is open. Tlie Biihopi move diagonally only, as far as the squares are open. They, therefore, always keep on the same coloured square as that on which they were placed at the commencement of the game. Tlie Knight* more by a sideway for- ward jump, or vke versd, and can get from their places without the pawn in front having been moved. Thus, from his square on the board, the white king's knight has thi-ee squares to which he can move that in front of the king, that in front of the rook's pawn, or that in front of the bishop's pawn. From either of these squares he can move all over the board. The knight, like the rest of the pieces, takes in the direction of his move. He always moves from one colour to another, and has the power of attack- ing two pieces at the same moment without putting himself in danger ; and also of giving check and at the same time attacking another piece. This power is called /orih'n^. 7'Ae Pavmt. ^ pawn may, at his J!rt move only, advance either one or two squares straight forward ; after- wards he can only advance a single square at a time. In capturing an d- Verse piece, a pawn moves one square diagonally either right or left ; but the I>awn nsver moves backward. The pawn is'the only man whose mode of taking differs from his ordinary move. gram above, and in all printed or written notes of games, K. stand* for King, Q for Queen, &, for Rook, B. tot GAMES AND THEIR RULES. BLACK. b3 'a t Q. B. 8. bi us ^ q. KT. 8. b8 -a -6 q. B. 8. bs t> Q. 8. 'bs -s K. 8. bs -a 'SibBus's K. B. 8. K. KT. 8. bt -a -s K. B. 8. J -a "6 . B. 7. Z 'IS & q. KT. 7. 5 a -a q. B. 7. q. 7. Z"^ K. 7. g a -s 2 us -H K. B. 7. K. KT. 7. Z 'a K. B.7. g "a -ft Q. B. 6. e ux t) q. KT. 6. q. B. 6. 8 6 q. 6. X B K. 6. g a -x K. B. 6. g US -s K. KT. 6. g 'a "s K. B. 6. fa -ft q. B. 6. > us -ft q. KT. 6. > a 6 q. B. 6. q. 6. > s K. 6. > -a -s K. B. 5. y us -x K. KT. 6. fa -s K. R. 6. y -ft Q. B. 4. g us D q. KT. 4. 5 -a -ft q. B. 4. fit) q.4. flS K. 4. q a s K. B. 4. g us -s K. KT. 4. ga -s K. R. 4. -a t* Q. B. 3. 9 us * q. KT. 3. 9 "a t) q. B. 3. 9-6 q. 3. 9H K. 3. 9 a -s K. B. 3. 9 us -s K. KT. S. 9-a TI K. B. 8. Q.B.2. 4 us ^ Q. KT. 2. 'i -a -6 q. B. 2. it) q. 2. i-s K. 2. i a s K. B. 2. I US -s K. KT. 2. i-as K. B. 2. q. B. Bq. g us -b Q. KT. aq. g "a 6 q. B.sq. 8-6 q-iq. 8 x K.iq. 8 "a -s K.B.1. 8 "xs -3 K. KT. iq. 8 "a -a K. B. iq. WHITB. Bishop, Et. for Knight, and P. for Pawn. Tfchnieal Terms used in tht Qamt: Attack. \Mien one of your pieces is Bo Bitnated that, were it your turn to move, you could capture an adverse nan, you are said to attack such man. CtstKnff ia a compound move of king and castle, in which the castle is brought to the square next the kir ;, and the latter moved to the other siiie of the castle. This ia the only oppor- tnnitr during the game that the king has of movinc two squares at one step. Various conaitions attached to this combined move of king and eaatle are ezpUiaed in Law XIV. Chfck.Wbm the king is witlifa the range of an adverse piece or pawn, he is said to be in check; he must then either move to a square where he will be out of check, interpose a piece or pawn between himself and the attack- ug piece, or take the latter, either hiniself or by one of his piece*. Check by Discovery is given when, by moving a piece or pawn, check ia cUseovered from another piece, whoea attack was previously masked by the piece now moved. Checkmate. It the king, being ia check, can neither move, interpose, nor take the attacking piece, he ia ohnokmated, and the guat ia toat. TAKB MT ADVICR Double CliMk is given when, by moving piece, check ia given by the piece moved, and by the piece whose attack the moved piece oovered. Doubled Pawns are so called when two of the same colonr stand on sqiiares on the same iile. Isolated Pawns are those which stani unsupported by other pawns or pieces. Patsed Pawns are those whose onward march is not impeded by pawns on the other side. Dra>en (Tame. When neither player can win. Passant To take in passing. When a pawn has advanced to iits fifth sqnare, and the opponent, at the first move of his pawn on the next file, on either side, pushes it two squares forward, and so passes the square guarded by your advanced pawn. You can then remove the pawn so moved, and place your own pa^vn on the sqnare it would have occupied had the opponent's pawn only been moved one square, and yon had taken it in the ordinary way. You must do this immediately ou yonr opponent moving, or the privilege is lost. En Prise. WTien a piece or pawn ia attacked, and liable to be taken, it is said to be en prise. Forking is a term applied to the move of a knight or pawn when it assails two pieces ; as when the knight gives check and by the same move attacks a piece OanMt. A term used to denote the ofiering of a pawn or piece with the iew, should it be taken, of securing a better position. Perpetual Cheek is given when a king IS in such a position that his opiK>nent insists on attacking him giving him check at each move with a piece or pieces so that he cannot escape, although he may have one or more squares in which to take refuge ao as to avoid checkmate. The game ia then draum. Stalemate is such a position that the king, not being in check, and having no other piece to move, cannot move withont going into check. The game ia then awn. Superior Pieces "are queens and rooks ; the Inferior Pieces are bishops and kaights. To interpose, or cover, is to plaee a piece between the attacking force and the attacked king or piece. Tadoube (I adjust) is a term used when you touch a piece or pawn in order to replace it on its proper square. You must not touch a piece or pawn without moving it unless yon say j'adoube or some similar word. The king, queen, rooks, bishops, and knights are called pieces; tha pawns men. The Laws of the Game: I. The board is to be placed with a white square to the right hand of each player. II. If any error have been com- mitted in the placing of the board or men, the game must oe recommenced ; but cither player may claim that the /;ame shall be finished as it stands if four moves have been completed on each side. III. The players draw for the move in the first game, after which the move is to be taken alternately in the succeeding games of the same sit- ting. 1 v^. The player who gives odds ia entitled to the first move. V. A move once made, by your having moved a piece and left hold of it, cannot be retracted. VI. If you touch a piece, yon mnst play that piece ; but as long as yon retain your hold, you can play it to any legitimate square. If you tottch a piece or pawn that cannot move, your opponent may compel you to play your king, unless the King be nn- able to move. When you touch a piece for the mere purpose of adjntt> ing it, yon are bonnd to say so, using the f^nch term fadoube, or its Eng- lish equivalent. Vir. If you make a false mova^ yonr opponent may, at his pleasureu either cause yon to retract it ana . move your king, or claim that tha false move shall stand, or that yon shall make a legal move with tha same piece. VIII. If JOB touch one of your GAMES AND THEIR RULIS. 268 j" opponent's men, he may compel you ^ to take that man ; or, if that be im- - possible, to move your king, provided It can be moved without going into IX. If, on the king being checked, t . dne notice is not given by the word ' "check," the player whose king is '^,1 Attacked is not bound to notice it ; but 'on the check being afterwards de- '. (ected, all moves subsequently made -' must, as far as practicable, be re- called. 'X. Drawn games count as no games ' at an in any match, except by agree- . ment among the players. XI. The time for consideration of a li move is not limited ; but a player feaving a game unfinished, without bis opponent's permission, loses such 'name. XII. When at the end of a game one ' pl&ver is left witli sufScicnt suoeriority , of K>rce to win as a king an^ a rook gainst king, king and two bishops against king, ftc. he who has the greater force must give cheskmate within fifty moves on each side, count- . ing from Uie time notice is given, or the same is drawn. XIII. Stalemate, and perpetual eheck if persisted in, constitute drawn games. XIV. Castling cannot be accom- plished under the following circum- tancos : If your king ba rook. XV. When a player gives the odds of a rook he may castle on that side of the board from which he has taken the rook, provided the rook's square be empty, and he does not otherwise infringe any of the rules for castling, ^|aa Kiven in Law XIV. aVI. If the player touch both king and took, intending to caatl% his ad- versary may compel him either to move one of the two pieces, or to oastle. ____ _ XVII. Directly a pawn attains it* eighth square it must be exchanged for a queen, rook, bishop, orltnicht, as the player may choose ; but it it not allowed to remain a pawn. XVIII. No penalty can bo enforced for a false move if the other player move subsequent to the false move^ and fail to call such false move. XIX. The savins aloud "check" does not compel the player to givo check, unless he have completed the move by dnitting his hold of the piece ; nor does it compel him to plav any piece he has not touched. But n. in consequence of saying "check," the other player moves his king or any other piece, he may retract tho move, provided the mistake bo detected before another move bo mode. XX. The player *ho nndertakes to win any game or position, and sac- ceeils only in drawmg the game, loses it. XXI. The player who gives odds of a piece may remove it from either side of the king ; but if he gives a pawn only, he must remove the king's bishop's pawn, unless otherwise m- pulated. XX J I. The player receiving Uto odds cf a certain nnmber of moves must not move beyond his own half of the board. XXIII. All oases of dispute are to be referred to a third party, whoso decision shall be final. XXIV. Lookers-on are forbidden to comment upon the game. Draughts. This favourite game is played by two persons upon the ordinary chess-board of sixty -four Muares, alternately black and white. Ihe board is so placed that each player has the two white squares, called tho "double-comer," at the right-hand side of his own^end. Each player has twelve men ; each set of tn elve being of different colours, usually black and white ; the one player taking Um back and the other tiw white. t TAKE M7 ADVICE. TheM an placed on the board thiu: oHoaoiio oBoSoao oBottoiio WARD Ain> imr en osdxs ot play. The fall set ot dranghtmen consist of fifteen of esMsh colour, the extra men peing provided to^ crown those which Decome kings, and to make the set perfect for backgammon. The board is placed between the player*, and the pieces are moved dia- gonally on the white squares, one qaare at time. The first player moves a man one square on his side, and then his opponent moves a man in the same manner always in a dia- gonal or slanting direction. A man can only move one square at a time, except when an adverse man tands in his line of march, with a Tacant square beyond, when be jumps over the adverse man to the vacant Snare ; the man so leapt over being as oaptured, and removed from the board. The men all " take " in the direction of their moves, and no move can be made unless the square be empty, or a man can be captured by jumping over him to a vacant square. When two or more adverse men are o placed aa to have each a vacant qnare in the diagonal beyond him, and all in the line of march of the man being moved, the player takes as many men as may be so situated, making a second, third, or even fourth laap, as the case may be, in the same move, or rather series of moves. Eiach pla;er movea ahemateiy ; aad the ob- ject of the game is to capture the op> ponent's men, or to pin them in their several squares so that they caimot move without being taken. He who first succeeds in clearing the board of his adversary's men, or so pinning them, wins the game. The men move forwards, on the diagonals only ; bat when the player succeeds in moving a man to the last row of squares on hia opponent's side, snch man becomes a king, and is crowned by placing another man of the same colour on top of him. The kings more both backwards and forwards on the dii^ gonals. Either player may make aa many kings as he can. Draught Notation. For the pnrposa of recording g.imes the white s^jnares are numbered from one to thirty-two, beginning at the left-hand top comer. A very little study is required to re- member the position of the pieces with- out a nnmbered board. ^siia~^" ^m^m^m^m IB '<>'' 3 i3a|ug|i6gig| m 17 g| 18 m 10 g[ 80 "fl^HI^BI'^H B^P'^Sl'^B^ a>B^H THS ITDMBXRED BOARD. Lavm of DratighU :^ I. The board must be ao placed that each player has a white double-comer at his right hand at hia own'end sent. Backgammon. This game i Elayed by two persons, who have each ftecn men, upon a table speeially constnicted for the purpose. In be- ginning the game the men are placed upon the various points (numbered one to twelve, commencing with white at the left hand, and with black at the right hand) thus : Two men on the ace-point of each side, five on the six- point, three on the eight, and five oa the twelve. The two liice are common to both players, but each has his own dice-box, and the throws are taken al- ternately. The dice are cubes marked with dots from one to six. If a player throw doublets, or two dice of one number, he counts double the number of dots on each die. Thus double-fonr counts sixteen. The object of the game is for each player to get all hia men into his inner table, playing them from point to point according to the throws of the uice, and finally hearing them, or moving them off the board. The player who first clears hia men off the board wins the game. In throwing, the number upon each die may be reckoned by itaeli, or added to the number on the other die. Thii% if four be thrown by one die, and tax. by the other, one man can be ad- vanced four points, and another six points ; or a single man can be ad- vanced ten points, always providing a point is open. If doublets are thrown, tour men may be moved as many placea as there are dots on the dice, instead of one or two, as may be done in the case of ordinary throws. Thus, suppose yon throw two deuces, yon may move one man eight places, two men four places, or four men two places, alwaye presuming that the road be clear. Ko man can oe moved to a point covered by two of yonr opponent's men. If such point be covered by only one man which is called a blot then that man can be hit and be removed from the point, and placed on the bar between the tables^ and hia piaaa /:M TAKE MT ADVICE. taken by the man that won it. The Bum OD the bar must remain out of gvy till he is entered by a throw of e dice turning up the number cor- responding to one open point on the advetaary table ; alter which he is brought round in the same way as are the others in the set to which he be- longs. II, at any time during the game, every point to which you might uiove is covered by the adver^aiy's men, your men must remain as they were, and the adversary takes his turn; or if only one man can be played yon must play it. There are three kinds of victory one the winning the hit, the second the winning the gammon, and the third winning a backg immon. The player who has played ull the men round into his inner, or home table, and by for- t dnata throws of the dice has borne or played the men off all the points, wiu the hit. The (jammon may be thus ex- plained : When you have got all your men round to your own tabls^ covering every point, and your adver- sary has a man out, then you' ar* enabled to bear or lift your men away. This yon do by throwing the dice and removing men from the points ooi>> responding to the spots on the dice. If you can bear all your men away betore your adversary has borne off one man, you win the gammon, which is equivalent to two games or hits. But if your adversary is able to bear one of his men before you have bom* all yours, then your victory is reduced to a hit. If the winner hasjjome all his men off before the loser has carried all his men to his own table, it is'a backgammon, and held equal to thro* hits or games. 2'Ae Backyammon-board, let mth the men in order of hcMU .'^- BUid^t Home, or Inner BlacVt Outer Table. Table. I t 466 7 89 10 11 19 r'^'V^^^^lS'^S^ ^ ^ f\j^ljS-i 'O' -^^g=0-^=!e2= a>rfh_4T\^j(^_jft_j( *li 1 S 8 4 6 6 7 8 9 10 11 IS WUUft Home, or timer W1M Outer Tabk, Tubie. .-u>* OAMEa AlTD TnETR RULES. hft ' Technical Termt used in Ihe Oame: Backward Oame. One in which the player has not succeeded in moving sa tar onward as has his opponent. Bar. The division uetween the inner and outer table. Bearing your Men is the removing them from your inner or home table, in accordance with the throws of the dice, when they have all been brought round. Blot. A single man left on any point. Carrijing your Men is the removing them from point to point by throws of the dice. Covering your Man ia a move by which you cover up a single man, and so prevent your adversary " hitting a blot." Doublets. Two dice of equal value, a two fours, two sixes, Sec. Entering your Man is the replacing of your man after he has been hit. No man can be carried forward while another remains to be entered ; but, meanwhile, the other player goes on with his game Fortoard Oame. One in which the player's men are advantageously moved forward. Hitting a Blot. Throwing any number on either of the dice corre- sponding to the point on which the blot (or single man of your adversary's) is left. The man so hit is taken up and placed on the bar till he can be entered. Making Points is a term used when ft player is rapidly running away from, or gaining on his adversary. Points. The several divisions of the tables, as ace-point, the first in the inner table ; six, or bar-point, the one next the bar, &c. The terms. Men, Table, Oammon, ko., are already sufficiently explained. Laws of Backgammon : I. If you take a man or men from any point, thftt man or men must be played. II. Yon are not understood to have played any man till you have placed it upon a point and quitted it. III. If you play with fourteen men mly, there ia no paoftlty fttteoding it> because, with a less than the fall number, you play to a disadvantage. IV. If one of t wo nu mbers thrown enable a man to enter, the first maa must be entered and the second played up to a vacant point ; but if more thaa one man has to enter, and only ona number giving the privilege appear on the dice, the latter man must remain on the bar till he can enter. V. If yon bear any number of men before you have entered a man token up, and which, consequently, you were obliged to enter, such men ao borne must be entered again in your adversary's tables, as well as the mam taken iip. VI. If yon have mistaken yonr throw, and played it, and your adver- sary have thrown, it is not in yonr power or his choice to alter it, nnleaa both parties agree. Dominoes. This game ia played with a set of wooden, bone, or ivory parallelograms, severally marked from double-b^nk to double-six, or double* nine. The ordinary set consLits of twenty-eight pieces, ran;;ing thus : Double-blank, blank I, blank 2, blank 3, blank 4, blank 5, blank 6 ; 1-1, !% 1-3, 1-4, 1-5, 1-6 ; 2-2, 2-3, 2-4, 2-5^ 2-6; 3 3, 3-4, 3-5, 3-6; 4-4, 4-5, 4-6; 5-5, 5-6 ; double 6. Larger sets go up to double-nine in the same ordar of progression. Whatever particniar game of domi noes is played, the plan of the gams is first to place the pieces face down- wards on the table. Then tkey are all shuffled about, and each player takes a certain number say nve or seven from the lot, and 'arrangea them in his hand, or on the table, the edges down, and their backs toward his opponent, and faces to himself. The object of each player is to rid of all his dominoes, and he wh first succeeds in doing ao wins tiM game. When the plaver has no d mino which corresponds to the spot* at eitlfer end of the line, he ia stopped, and cries "Got" and hia opponent plays aeain. But if neither playai . can find a piece, or "stone," aa th duffiino ia oalled, whoae apota ooo* 68 TAKE MT ADVWW. vponA to those on either end of the kne, then the spots on all the domi- noes remaining in each hand are counted, and he who holds the smallest number wins the game. Rulet <}/ the Oame. The following general rules are common to all the games with dominoes : I. A domino that corresponds with those at either end, when once laid down must be played, and cannot be recalled. II. An exposed domino must be played at the earliest opportunity. III. A domino exposed during the process of shuffling must bo turned face upward, and remain so till the end of the game. IV. Each player has a right to huffle the dominoes. V. Any player asking and receiving advice from a bystander, without the cnnront of his opponent, loses the game. VI. A domino wrongly played, and discovered before two moves have been made, must be removed, and the right stone playcJ ; but if three moves have been made before the error is discovered, the stone must tand. VII. The holder of the highest doable in his hand, or the player who picka the highest domino from the pack, has the first pose, whether the game be playeid by two or more ) er- ous, after which the poxe is taken Itemativeiy by each player. VIII. Any domino played out ul lu. tarn mast be left exposed on the table till it can be piv,j,w.j (ilaNed. IX. The player who abandons the game before all the dominoes on one or this other side are played out loses the game. The several games may be thub briefly Jeotiibed : Tfte Engluh Oaine, Take seven ach and draw for the first vote. He who makes the highest draw goes down, and the game goes on until one makes "domiuo" {i.e., plays hts last tone), or until neither party can play . Then the holder of the fewest pips on his carils wins. This game is usually played in " hoato '' of live games oaulL IVo Or more may play singly, or four can play partners. The flundrid and - One Oame. Played by two persons, who take seven dominoes each. The possessor of the highest double has the 'post, and after the first game it is token alternately. He who plays his domi- noes out first wins the game ; if both stop ->.., cannot play to the number he who has most pips on his stoiiea loses, and his opponent counts the aggregate total towards game gene- rally 101. The DravAng Oame. Each player takes three, five, or seven dominoes, and draws for the pose. When either player cannot match the domino at either end, he must draw dominoes singly from the pack till he gets one that corresponds with the pips on the stone at one end of the line. Three dominoes must be left on the table ; and then, after playing out the hands as far as they can be played by each alternately, the holder of the smaller number of dots wins. All Five^. Each player takes five dominoes, and docs not draw any more. The object of each is so to play out his stones that the dots at either end count five, or combinations of fives as ten, fifteen, twenty, Slo. When you can count five you score one point toward game, which m!\\ be twenty, thirty, fifty, or any other number agreed on . I'he doubles count in full. Thus, if you have 4-4 at one end, and can play 6-6 at the other, you call "twenty," and score four, because four times live are twenty. The player who gets out first scores one for do- mino, and one each for the stones his oppoii<.u( uolds. If neither go out, the 'lulder of the fewer numfar of pips counts one each for all the unplaved dominoes. I'his game is improved by the players drawing when they caimot play. All Fours is played on the same principle. Solitaire is played by one person with a board pierced with thirty- three holes, in all but one of which are placed pegs or uiaibles. There Are thus thiiiy-tvuo ucuupied buka GAMES AND THEIR RULES, 269 and one empty one, as shown in the following diagram : ,1 ^H - ' *i t . I J ' f I I - ' I ' I > I i I ! I I II I fc , 1 I > I li 1 1 1 The game is commenced by the player leaving any given hole (the centre one is the best for beginners) open, and then, by passing in a straight Une over any other marble into a vacant hole, taking the man that is Eed over, as in draughts. The ob- of the game is to remove from the d all but one marbte, which should be left in the hole which wsis open at the beginning of the game. The marbles can take in any direction, provided there is an open hole the other side of the marble to be taken. Of course a marble must be taken at very move. Fox and Geese. This game is played by two persons with eighteen pieces (seventeen geese and one fox), on 1^ board arranged as follows : Thns we see the geese occnpy the bottom half of the board, and the fox ^ Uiger aod differently coloured marble or peg) stands in the middle. If the geese can hem iu the fox so that he cannot move, th^y win ; and the fox, who has the power of taking like a king at draughts, does his best to avoid them. When the geese are re- duced to five they cannot block up the fox, and accordingly lose the game. Another way of plaving is on a draught-board, arranged thus : Four white draught men here repre- sent the geese, and a black draught king the tox. The geese can here only move forwards, while the fox can move either way, and take as at draughts. Either on the regular board, or on the draught-bnard, the geese, properly played, should win. XtOto is playod by a luimbor of per- sons with a set of twcuty-four num- bered cards, a (juantity of wooden discs (each of which bears a number corresponding to the figures on the carils), a bag, and counters. On each card are fifteen numbers, range<^ in columns ; the units in the first column, the tens in the second, the twenties in the third, and so on up to ninety, the highest number. l!4ich card il divided into three rows, and on each row there are nine squares five ol them numbered and four blank A dealer is elected, who shuflles the cards, and gives one or more to each player, according to the number taking part in the game. The cards being dealt, he then takes the bag with the numbered discs in it, and calls out the numbers upon them as be rapidly aud ^^rfi^>^^>^:i--'-^y":'V^*^!^^ tn TAKE M7 ADVICE. aparately draws them out The playor who has a corresponding num- ber on his card to that called out im- modiately covers it with a counter, and he who has all his numbers covered first wins. Whist. The rngular game of ten Soints is played by four persons (divi- ed intot(Wo parties, each playersitting opposite his partner) with a complete {)ack of cards, which rank in the fol- owing order : Aco, king, queen, jack, ten, nine, eight, seven, six, five, four, three, and two. The game is com- menced by the cards being placed face downwards on the table ; each player then selects a card at random, and the two highest become partners against the two lowest. The holder of the lowest card is the first dealer. The cards are shuffled by the elder hand, ent by the younger hand, and dealt out smgly by the dealer, beginning with the player on his left, his part- ner, then the player on his right, and lastly himself. He proceeds in this way until the whole pack, or thirteen cards to each player, is distributed the last card being the " trump," and left face upwards on the table till the first trick is won. The cards beinz dealt, each player takes up his hand and arranges it into suits. The elder hand now leads or plays a card. His left-hand adversary follows, then his partner, and lastly his right-hand ad- versary, the dealer. Each player must "follow suit," if he can, and the highest card of the suit led wins the 'trick;" or if either player cannot follow suit, he either passes the suit that is, plays some card of another ait ; or trumps that is, plays a card of the same snit as the turuod-np card. Thus, we will suppose the first player leads the five of hearts, the second folloirs with the seven, the third, who perhaps holds two high cards, plays the queen, and the last the three. The trick would then belong to the third player, who won it with his queen. The winner of the trick then leads off a card, and the others follow as before, and so on till the thirteen tricks are played. A second deal then takes plaoe as before, aod so the gaioa proceeds till one or the other side has obtained ten tricks, which is game. The points are scored thus : The four court cards (ace, king, queen, and knave) of the trump suit are called honour < ; and the holders of the four score fo.tr towards the game ; the holders of three score two; but if each player or each set of partners hold two, then honours are said to be divide I, or equal, and no points are added to the game on either side. Every trick above six scores one to- wards game ; thus it often happens that one side obtains the requirecl ten points in a single deal, by scoring four by honours and six or seven bj tricks. At eight points, the player who holds two honours in his hand has what is called the privilege of the call. That is, he may ask his partner if he has an honour "Can you onef or " Have you an honour? If the part* ner asked does hold the requisite court card, the honours may be shown, the points scored, and the game ended. If he does not hold the required honour the Kame proceeds. The inquiry must not Be made by the player holding the two honours till it is his turn to play, nor must the holder of a single honour in- qiiire of his partner if he has two. Nor does the holding of four honours entitle the partners to show them at any stage of the game except at eight pomts. Thus, at six or seven points, tricks count before honours ; at eight points, honours count before tricks. At nine points honours do not count the gama must be won by tricks only. In order, however, to count honours at eight points, they must be shown before the first trick is turned, or they cannot be claimed till the round is completed. Thus, partners at eight points, holding the honours betwenx them, and neglecting to. show them, might be beaten by tricks, even though the other side wanted three or four tricks for the game. A Single Oame is won by the side which first obtains the ten points by a majority of one, two, three^ or {oar points. A DoubU Game is made whan ooo GAMES AND THEIR RULEB. tn ride obtains ten points before the other has Bcoi'ed^ve. A Lurch or Triplet is won by the obtainment of ten points to nothing on the other side. A Rubber is two games won out of three. Tlu Points of a Rubber are reckoned thnswise : For the single game, one point ; for the double, two points ; and for the rub, two points. Thus it is possible to obtain mx points in one rubber namely, two doubles and the rub. The more usual plan is to play whist for a small stake on each game, without regard to the points of tit* game. A Lnrch, or Trtplet ia sometimea reckoned as three points, but is generally only considered a double game. A Slam is when the whole thirteen^ tricks are won in a single hand ; and it is reckoned equal to a full rubber of six points. The game is usually marked with pegs on the cribbage-boaid, or by coms on the table thua : 1 2 8 o o o o o o o o o o o o Technical Terms used in the Oame: Ace. Highest in play, lowest in cutting. Blue Peter. An allowable signal for trumps. When a high card is unne- cessarily played in place of one of lower denomination, as a ten for a seven, a five for a deuce, Ac. Out. Lifting the card*, when the ttppermost portion (not fewer tlian three) is placed below the rest. The pack is then ready for the dealer. CuUing-in. Deciding the deal by each player taking up not fewer than threa cards, and the two highest and two lowest become partners. In case of ties, the cards are cut again. CuUing-out. In case of other person or persons wishing to play, the cut is adoiited as before, when the highest (or lowest, as may be agreed on) stands out of the gani<9, and does not play. Call, the. 'Iho privilege of the player at eight points asking his part- ner if he holds an honour "Have yoii one?" The partners having eight points are said to have the caV. When each side stands at eight, the first playec has the privilege. Deal. The proper distribution of the cards, from left to right, face downwards. Ded, miss. A misdeal is made by giving a card too many or too few to either player, in which case the deal pasMs to tho nea.t hand. \Se Lvws.] 6 o o o o coo o 8 o o o o 9 o o o Deal, fresh. A fresh or new deal, rendered necessary by any violation of the laws, or by any accident to the cards or players. Double. Ten points scored at lonjj whist before adversaries have obtained five ; or in short whist, five before three. Elder Hand. Tho player to the left of the dealer. Faced Card. A card improperly shown in process of dealing. It ia in the power of adversaries in such cases to demand a new deal. Finesning. ^A torm used when player ende^hronrs to conceal his strength, as when, having the best and third best (as ace and queen), he plays the latter, and risks his adver- sary holding the second best (the king). If he succeed in winning with his queen, he gains a clear trick, be- cause, if his adversary throws away on the queen, the ace ia certain of making a trick. Forcing. This term ia employed when the player obliges hia adversary or partner to play his trump or pass the trick. As, for instance, when the player holds the last two cards in suit, and piays one of them. Hand. Th thirteen cards dealt to each player. Honours. Aoe, king, queen, and knave of trumps. Jack. The knave of any suit. ^vjJP^'Rj^PWS'f^TOT'^Bl^^ S7S TAKE MT ADVICE. King Card. The highest unplayed card in any suit ; the leading or win- ning card. Lead, the. The first player'i jard, or the card next played by the winner of the last trick. Long Trumps. The last trump card in hand, one or more, when the rest are all played. Loose Card. A card of no value, which may be thrown away on any trick won by" your partner or adver- ary. Longs. Long whist, as opposed to short. Lurch. The players who make the double-point are said to have lurched their adversaries. Love. No points to score. No- . thing. Marking the Oatne. Making the core apparent. Opposition. Side against side. Points. The score obtained by tricks and honours. Quarte. Four cards in sequence. Quarie Major. A sequence of ace, king, queen, and knave. Quint. Five successive cards in a nit ; a sequence of five, aa king, qneen, knave, ten, and nine. Renounce. Possessing no card of the suit led, and playing another which is not a trump. Revoke. Playing a card different from the suit led, though the player can follow suit. The penalty for the error, whether made purposely or by accident, is the forfeiture of three tricks. [Set Laws.] Huhher. The best two of three gamea. Huffing. Another term for trump- ing a suit other than trumps. Sequel ce. Cards foUowmg in their natural order, as ace, king, queen ; two, three, four, ftc. There may, therefore, be a sequence of four, five, six, and so on. Single. Scoring, at long whist, ten tricks before your adversaries have cored five. 8ee-av>. When each partnertmmpe a suit. For instance, A. holds no dia> monds, and B. no hearts. When A. plays hearts, B. tiumpe and retunui a diamond, which A. trumps and i turns a heart, and so on. o'wre. The points gained in a game or ruoLer. Slam. Winning every trick in a round. Shorts. Short whist as opposed to long. Tenace. Holding the best and third best of any suit led when last player. '. Holding tenace, as king and ten of ' clubs. When your adversary leads that suit, you win two tricks perforce. [ Tenace At inor means the second ard fourth best of any suit.] Treble. Scoring five (at short whist) before your adversaries have marked one. Terce. A sequence of three cards in any suit. I'erce Major. Ace, king, and queen of any suit held in one hand. Tricks. The four cards played, in- cluding the lead. Trump. The last card in the deal ; the turn-up. ?Vu7n/>. Cards of the same suit as the turn-up. Ties. Cards of like denomination, as two kings, queens, &c. Cards of the same number of pips. Trumping Suit. Playing a tmmp to any other suit led. Underplay. Playing to mislead your adversaries ; aa by leading a small card, though you hold the king card of the suit. Younger hand. The player to the right of the dealer. T/ui Law* of the Game : CuUiny-in. I. The two highest are partners against the two lowest. [The cutting may be done by throw- ing the cards out, face downwards, on the table, and each player taking one ; or by cuttiiic a few off a close pack.] II. Less than three cards is not a cut. [If fewer than three cards be cut, the player must cut again.] III. In cutting, the ace is lowest IV. Ties must cut again [It is suiBcient if the two holders ui like cards (the tie) take a fresh cut, the highest and lowest in the secoad ^'ii^--' ''*WHfy'- OABim AND THErR RULES. S7 oat I '^coming partners with the high- est and lowest in the first.] V. After the pack is cut, no fresh oards can be called for in that deal. [This and the following are club rales : " The cards may be changed as often as any player chooses to pay for them."] VI. If a card be exposed, a new cut may be demanded. [Before the pack be played with, see that it coiitains no faced cards.] VII. All cuttiiig-in and cutting-out mnst be by pairs. [Six persons form a full table ; after the first rubber is over, two players retire. Cutting-out determines >*ho shall go out of the game. The two highest retire. The new table cut gain for mrtirors.] VIII. The right-hand adversary eats to the dealer. Shuffling. IX. The cards must be shuffled above the table. X. Each playetlias a right to shuflle the cards, the dealer last. [The following is the plan most usually pursue 1 : The left-hand ad- versary shufllcs, or "tnakes" the carils, and the right-hand adversary cuts them, the dealer's poi-tner not in- toifering with them.] Dealing. XI. The cards must be dc.ilt one at time, commencing with the player to the left of the dealer. XII. In case of a mi4 'eal, the deal passes to the next player. [Misdeals consist of : A card too many or too few givon to either player ; an exposed card ; looking to the trump card before it is turned npin the regu- lar order of play ; dealing the cards with the pack not having been cut ; the trump card dropped out of turn ; a faulty pack. In every case, except the last, the deal is lost if a fresh deal bo claimed by opponents. A card faced by any other than the dealer ia not subject to penalty.] XIII. The dealer must not touch the cards after they have left his hand, but he ia allowed to count those re- maining nndcalt if ho soajiects he has laade a misdeal. [He may ask his partner ind his op- ponents to count their cards, but they may either comply o r ref use.] XIV. The trump cffiRi must be leffc on the table, face upwards, till the first trick is turned. [If not then taken ap, it can bo treated as an exposed card. XV. One partner may not deal for another without the consent of oppo- nents. The Game. XVI. Any card played out of tnm can be treated as an exposed card and called, provided no revoke be thereby caused. XVII. If the third player throws down his card before the second, the fourth player has a right also to play before the second ; or, if the fourth hand play before the second or third, the cards so played must stand, and the second be compelled to win the trick if he can. XVIII. No player but he who made the last trick has a right to look iitt it after it has been turned. [It is an error to suppose that the winner of the trick has a right to see the last three tiici^. Eight cards are all that can ever be seen that is, the last and the cun'ent trick.] XIX. A trnmp card played in error may be recalled before the trick ia turned. [But if the playing of such tramp cause the next player to expose a caro, such last exposed card cannot be called.] XX. If two cards be played, or if the player play twice to the same trick, his opponents can elect which of the two shall remain and belong to the trick. Provided, however, uiat no revoke be caused. XXI. A player, before be throw% may require his partner to "draw his cflrid," or he may have each card ia the trick claimed by the player* be- fore the trick is completed. XXII. If two players answer the lead together, the one whose tarn it was to play can call the other card in the next or following trick as an ez posed card. XXIII. No player ia allowed to 18 .^ys'?^?^!^!*"^^^ 7*^- '.?7:^f:y^^ r^'-Tfr-J ^^ fls^sgs^ff^^^ r TAKE MT ADrrCB. transfer bis hand to another without tiie consent of his adversaries. XXIV. A hand once abandoned and laid down on the table cannot be taken tip again and played. [It is not suflicient, however, for a player to say, "I resign" he must resign absolutely.] XXV. If a player announce that he can win every trick, adversaries may call his cards. The Revoke. XXVI. The penalty for a revoke is the forfeiture of three tricks. If a re- voke be made, the adverse party may add three to their score by taking them from their opponents, or they may reduce your score by three. J Mr. Carleton says : " If a suit is , and any one of the players, having card of the same suit, shall play another suit to it, that constitutes a revoke. But if the error be discovered before the trick is quitted, or before the party having so played a wrong nit, or his partner, snail play again, the penalty only amounts to the cards being treated as exposed, and being liable to be called."] XXVII. If a player revokes, and before the trick is turned discovers bis error, adversaries may call on him to play his highest or lowest card of the suit le dcd after the game is won, and the cards packed. Intimaiion* bettoten Partnert. XL. A player may ask his partner, "What are trumps?" or "Can yon follow suit ?". " Is there not a revoke?" or he may tell him to draw his card. All other intimations are unfair. XLI. Lookers-on must not interfere unless appealed to. Bye-law. When the trump is taken into the C layer's hand, it cannot be demanded y cither of the players. When a card is taken distinctly from the hand to which it belongs, it may be treated as an exposed card. Taking a ti ick belonging to yonr ad- versaries subjects you to no penalty, but it may be reclaimed at auy time during the ronnd. If a player th ows np his hand, and the next player follows his example, the game must be considered at an end, and lost to the first player re- signing. Honours scored improperly are in some companiea transferred to adrer- Mriea. f'.'^ir- GAMES AND THEIR RULES. S75 Approval or disapproval of a part- ner's play is not allowable. As soon as the lead is played to, it IB complete. If a player annonnce that he can win all the remaining tricks, he may be required to face all his cards on the table. His partner's hand may also be o treated, and each card may be called eparately. Boh Short's Rules. The following maxims are familiar to all whist play- ers. There are of course cases where they do not hold good, but in the great majority of instances you will do right to follow then : For First Hand or Lead. I. Lead from your strong suit, and be cautious how you change suits ; and keep a commanding card to bring it in gam. II. Lead throagh the strong suit and np to the weak, but not in trumps, unless very strong in them. III. Lead the highest of a sequence ; but if you have a quart or a quint to a king, lead the lowest. IV. Lead through an honour, parti- cularly if the game be much against yon. V. Lead your best trump, if the ad- versaries be eight, and you have no honour ; but not if you have four trumps, unless you have a sequence. VI. Lead a trump if you have four or five or a strong hand ; but not if weak. VII. Having ace, king, and two or three small cards, lead ace and king if weak in trumps, but a small one if trons in them. VlTl. If yon have the last tmmp, with some winning cards, and one losing card only, lead the losing card. IX. Return your partner's lead, not the adversaries' ; and if you have only three originally, play the best ; but you need not return it immediately, when you win with the king, queen, or knave, and have only small ones, or when you hold a good sequence, have strong suit or have five trumps. X. Do not lead from ace queen, or ace knave. XI. Do not lead an ac^ nnleas you bava a king. XII. Do not lead a thirteenth card, unless trumps be out. XIII. Do not triuap^ a thirteenth card, unless you be last pla>er, or want the lead. XIV. Keep a small card to return ' your partner's lead. y XV. Be cautious in tramping a card when strong in trumps, particularly if you have a strong suit. XVI. Having only a few small trumps, make them when yon can. XVII. If your partner refuses to trump a suit, of which he knows you have not the best, lead your beat trump. XVIII. When yon hold all the re- maining trumps play one, and then tiy to put the lead in your partner's hand. XIX. Remember how many of each suit are out, and what is the best card loft in each haiul. XX. Never force your partner if you are weak in trumps, unless you have a renounce, or want the odd trtck. XXI. When playing for the odd trick, be cautious of trumping out, especially if your partner be likely to trump a suit ; make all the tricks yon can early, and avoid finessing. XXII. If you take a trick, andhaTB a sequence, win with the lowest For Second Hand. XXIII. With king, queen, andsmaU cards, play a small one, when not strong in trumps. But if weak, play the king. With ace, king, queen, or knave, only, and a small card, play the small one. For Third Hand. XXIV. With ace and qneen, play her majesty, and if she wins, return the ace. In all other cases the third hand should play his best card when his partner has led a low one. It is a safe rule for third hand to play hia highest. For AUihe Playen, XXV. Fail not, when in your poww, to make the odd trick. XXVI. Attend to the game, and play accordingly. XXVII. Hold the turn-up card long as possible, and so keep your adversaries from a knowledge of your I atrength. is-a C78 TAKE MY ADVTCB. XXVIII. Retain a high trump as long as you can. XXIX. When in doubt win the triok. XXX. Plat the game faibly and UKP YOCR TEMFEa. Short Whist. The principles of this variation of whist are precisely the same as in the more general game, nd the only differences are that short whist is only live points iiiste.-id of ten, ad that honours cannot be "called " at any period of the game. Laws of Short JC/iiif ; I. The game consists of five points. One point scored saves the triple game ; three points a double. The rubber is reckoned as two points. II. Honours cannot be "called" at any part of the game, and do not count at the point of four. [In other respects, honours are reck- oned as in long whist. III. The two highest and two lowest are partners, the lowest cut havinc the deal. IV. An exposed card necessitates a fresh deal. V. In cases of misdeal, the deal passes to the next player. [Misileals occur from the same causes a* in long whist.] VI. No questions as to either hand can be asked after the trick is turned. VII. Any card played out of turn, at shown accidentally, can be called. VIII. A revoke is subject to the pen.Mty of three tricks. [The penalty for a revoke is taken in long whist.] IX. The side making the revoke re- mains at four, in whatever way the penalty be enforced. X. Lookers-on must not interfere aniess appealed to by the players. Three-handed Whist. There are two ways of playing this game. In the first one player takea "dumbv" (the hand that would belong to his partner at four-handed whist), and lays it in suits face upwards on the table. The game is ten points, and then proceeds as in long whist, the pl^er who takes dumby directing the plajr uf but j his own and the exposed hand. Rules, penalties, &c., are the , same as in long whist. The second mode of playing is simpler. Each of the three players stamls on his own cards. The game "is fii'teen points ; each honour counts one ; and ail tricks above four count towards game The fourth hand that op ita the dealer is left face downwards on the table, and the elder hand has the option of ', exchanging his own hand after he has seen it for the "miss," as the unseen hand is called. If he decline to change, the younger hand, and lastly the dealer, may take the unseen hand. When the miss has been taken by one of the players, or, as some- times hajipens, neither care to change, tho game proceeds as before. At thirteen points honours do not count. Two-handed Whist, or " Double Dumby," is played by two persons, who either play with two expo ed or two rejected hands. The game is ten points, and each honour, and eaub trick above six, counts one. CribbagO. The best of the crib- bage games is the five-card game for two players. The cards are shuffled, and the players cut for deal the ace is lowest, and all tens .and court cards are ties. The deal determined, the cards are shuffled by the dealer, who then lays them on the table on liis. opponent's side of the cribbagc-buai-d, which is placed between the players. The non-dealer then cuts ; and from the top of the undermost half of the pack the dealer distributes five cards each singly, beginning with his adver- sary. Ihe dealer then places the re- maining cards on the other heap, and ' the pack remains undisturbed till the "crib" cards are discarded. Each player then looks at his hand, and throws out two cards the non-dealer first. The non-dealer then again cuts the cards by taking up not fewer than three ; the dealer lifts the top card of those left on the table, the non-dealer replaces the cards he cut, and the dealer puts the top card, face upward, on the pack. The discarded and the exposed cut card (the turn-up) form what is called the crib. The nnmbei ';'W^"^-V,"; ':'' 0AME8 AND THEIR RULES. 277 cored in the crib belongs always to th~- The non-dealer leads a card, which the dealer may head if he can. The se- cond player must follow suit if he hap a card of the suit led. If not, be may either trump or pass the trick. Having won a trick the leader plays another card, and so on till the tricks are played out. The game is usually played in rubbers the best two gamea out of three, or the best three out of five, as may be determined at the commencement. To decide the deal the cards are cut at the commence- ment of each game ; the highest owd deals, the ace being lowest in ca^ ting, lies cut again. Each player takes the deal in turn. The dealer shuffles the cards, and the non-dealr cuts them. Technical Termt lued m Ote Qame} A tout. Trump. Couper. To cut. Donner. To deal. Ecart.Ihe cards thrown aslda La Vole, To make all the At* tricks. Je PropoM,"! aek to exohaiun eenU," no TAKE M7 ADVICB. An Poors is played by two or four persons with a full pack of fifty- two cards, which take rank as at vhist The points are usually nine or leven. The players cnt for deal, the lowest Mrd having it. Ties cnt again. The dealer then gives six cards to each, one at a time, and turns up the thir- teenth, if there be two players, and the twenty-fifth if there be four, for trumps. The non-dealer then looks over his hand, and either holds it for play or "begs." If the knave turns Up it belongs to the dealer, who scores one for it ; but if it be taken in play by a higher card, the point is scored by the winner. The non-dealer having decided on his hand (you can only beg once) he plays a card of any suit. Then the dealer plays to this, and if it be lligher he wins the trick, and plays another card ; and so on throughout the six tricks. The second player must, if he can, head the trick with one of the same suit or a trump. When the whole of the tricks are flayed out, the points are taken for igh, low, jack, or game, as the case may be. Thus one player may score point for high and the other for Una; the greatest number, counting on the oourt cards, aces, and tens in each hand, reckoning for game. The win- ning the knave, the making the tens, ana the taking your adversary's best car^s, constitute the science of the game. The hand in which the knave of trumps is eventually found is the one which scores the point for the fe3k. The }^h and the low always long to the original possessor of those trumps. .Teehnkat Terms tued in (he Oame: High. The highest trump out ; the bidder acores one point. Low. The lowest trump out; the trigmal holder scores one point. Jack. ^The knave of trumpa. The bolder scores one point. If it be won S' bis adversary, the winner scores e point. Oame. The greatest number that, in the trick gained, can be shown by aither party; reckoning for each ace four towarda game, lor meh king tJiree, for each queen two, for each knave one, and for each ten ten. Tho other cards do not count towarda game. If neither party have any to score for game, or in case of ties, tha non-dealer scores the point for game. Beggitig is when the elder hand, dis- liking his cards, says, " I beg ;" the dealer must either let him take one ' , point, saying, "Take one," or give /, each three cards more from the pack, ' and then turn up the next card, tha seventh, for trumps. If the trump turned up be of the same suit as the first, the dealer must go on, giving each three cards more, and turmng up the seventh, until a change takes placa in the trump suit. Laws of AU Four*. I. A new deal can be demanded if in dealing an oppo- nent's card is faced, or if the dealer in any way discover any of his adver- sary's canls ; or if, to either party, too few or too many cards have been dealt. In either case it is optional with the players to have a new deal, provided no card has been played, but not afterwards. II. If the dealer expose any of his own cards, the deal stands good. III. No player can beg more than once in each hand, except by previona mutual agreement. IV. Each player must trump or fol- low suit if he can, on penalty of hia adversary scoring one point, V. If either player score wrongly the score must be taken down, and tha adversary shall either score four pointa or one, as previously agreed. VI. When a trump be played, it is allowable to ask the adversary if it ba either high or low. VII. One card may count all fours ; for example, the eldest hand holds tha ' knave, and stands his game ; the dealer having neither trump, ten, ace, nor court card, it will follow that tha jack of trumps will be both high, low, jack, and game. Blind All Fonn. Played by two persons with a pack of cards from which the sixes and sevens have been , discarded. Each player has six card% and the first one jilayed by tha 0AME8 AND THEIR RULES. Ml dealer is the trump. There is no beg- ging, and the poiuts are usually seven or nine. Sometimes all the pips on the cards are counted towards game. All Fives. This game is played with an entire pack, on the same plan as all fours. The game is sixty-one Ets, which are marked on a crib- -board. For ace of trumps the er marks four points when he plays it ; for king of trumps three ; for queen (too; for knave aluos in cribbftge. The tens and court cards t^e each reckoned for ten ; but the aee in each suit may be valued a one or eleven, at the option of the bolder, according to the exigencies of his Juuid. Having determined the deal by giv- ing each player a card the first pos- eaaor of the knave having the deal counters or other stakes Laving been determined on, the dealer holds the pack with their faces downwards, and proceeds to give a single card to each player, and one to himself, all face aowuwards. Each player then places a stake on his card, and the dealer distributes a second card all round, beginning in each case with his left- hand neighbour. The players then examine their hands, and the dealer looks at his own two cards. The dealer sks each one in saccession if he wishes to have another card, or stand on the two h has. The usual phrase is, "Do yon stand f If the elder hand is con- cent with his ban J, he says "Con- tent," and places his cards on the table, face downwards. If he want one or more cards he says so, and the dealer gives him from the top of the pack as maov as he requires. If the cards exceea twenty- one iq nnmber when added together, the player is Mkid to have "overdrawn," in which Mae be must throw up bis cards and deliver his stake to the dealer. But if the pips and tons on all his cards whoa added ap, teut^'-oue or less, he puts them, face downwardly on the table; and so with each player. The dealer then lays his own cards, face upwards, on the table. He, too, may take other cards from the pack, should the number be not near enough to twenty -one to allow him to stand. When he is satisfied with hia hand he says, "I stand," and all the players face their cards on the table. To all those whose hands are twenty-one or / nearer to twenty-one than his own, he / pays a stake equal to that originally placed on the single card ; and by the same rule he receives the stakes from aU whose hands are less in nnmber than his own, including tiet. But to any pluyer or player) having an nee and a tenth card which is termed a "natural vingt-un" he pays double slakes. The " natural " must alwava consist of the two cards first dealt. Should, however, the dca'cr liiuisolf have a "natural," he receives double stakes from all the pl.ijcrs, and single from the tics. In this way the deal goes on till one of the placers turns up a " natural," when he becomes deader, and proceeds as before. RuUi of Vin:jlet-un.l. The first deal must be determined by chance as by cutting the cards, obtaining the first knave, Lc. IK Previous to the deal the young- est hand shuffles, and the eldest band cuts. III. The stake mnst be placed on the first card previous to the second round, and allowed to remain till the round is comiiletod and the dealer ex- poses his cards. IV. In case of a misdeal, the stakes must be withdrawn and the cards dealt over again. V. All ties pay to the dealer except in the case of a "natural" being de- clared previous to the dealer obtaining ' his second card. Then the holder of the "natural" is entitled to receive double stakes immediately, before another card is played. VI. The holder of a "natoral," after the first round, is entitled to the deal. VII. The dealer is at any time al- lowed to sell, and any player to pai>- cL>je, the lieid. Hie dealer af al ^f^^Sfw^TPP^fS?' GAMES AND THEIR RULEB. pass the deal to any one desiroua of Laving it. VIII. The "natural" must consist only of an ace and a tenth card dealt in the first two rounds. In the case of double or treble hands, an ace and a tentlf card form "acquired" and not "natural" vingt-uns, and receive or pay only single stakes. IX. The player who overdraws must immediately declare the fact, and pay his stake to the dealer. X. In taking brulet the dealer is compelled to retain those two cards, but he may add to them if he wishes kfter all the players arc served. XI. No stake can be withdrawn, added to, or lessened, after it has been once laid on the card ; but it must be allowed to remain till the dealer declares he stands. XII. Ko stake higher than that greed to at the commencement of the game is allowed. Bpecolation is played with a per- fect pack, the cards ranking as at whistl Three cards are dealt singly, face downwards, to each player, and the last card, after all have their three, is tamed up for trumps, and is the property of the dealer. The highest trump clears the pool. Previous to the deal the dealer stakes six, and ach player three pence or counters ; and the holder of every knave and five of each suit except trumps pays one penny or counter to the pool. When the deal is completed, the eldest hand turns up his top card, and if it happen not to be a trump, the next player ex- poses his top card, and so on till a trump superior in value to the turn-up is shown. When a trump appears, its holder offers to sell, and the various players bid for it, and it then becomes the property of its purchaser, and the player next him to the left turns up, and so on till a better trump is shown, which its owner again offers and ^clls if he pleases ; the holder of the highest trump in the round, whether held by purchase or in hand, winning the en- tire pooL The holder of the trump card has always the privilege of con- cealing his hand till a superior trump appears, or of selling either hand or trump. No person looking at his card out of turn can be allowed to taka the pool, even if be hold the best trump. - Beziqae. This newly-introdnced game is playei by two persons with two packs of cards, from which as in ecartiS the twos, threes, fours, fives, and sixes are omitted, 3'Ae mode of play is as follows : The cards are shuified, both Backs to- gether, and the players out laj?. deal. The loH'est card cut wins the'lteal. In play the cards are reckoned in the following order : Ace, ten, king, queen, nine, eight, seven. The deal being determined, eight cards are given alternately to each player, as in cribbage, and the seventeenth card is turned up for trumps. The non-dealer Elays first by leading with any card in is hand, to which the other replies. If he win or trump it, he has to lead ; in every case the winner of the trick having the next lead. Before playing, however, each player draws a card from the pack the winner of the last trick drawing the top card, the other player taking the rest ; by which means the cards in each hand are re- stored to their original number eight. By this process of alternate dramng and playing a card the stock is at length exhausted. In playing, the higliest card of the same suit wins the trick. In the case of ties, the leader wins. Trumps win other suits. The tricks are left face upward on the table till the end of the lead ; thfty are of no value but for the aces and tens they contain. The objects of the play are to win aces and tens, and promote in the hand various combinations of cards which, when "declared," score a certain number of points. Declaring. A declaration can be made only immediately after winning a trick, and before drawing a card from the pack. It is done by placing the declared cards face upward on the table. Players are not obliged to de- clare unless they like. A card cannot be played to a trick and^eclared at the same time. Only one combination can be declared to one trick. In d^ dating fresh combinations, one ob '33S?*|!!Pf!9fC^!5Wr' tf TAKE MT ADVICE. more cards of the fresh combination must proceed from the part of the hand held np. The same card can be declared more than once, provided the combination in which it after- wards appears is of a different class. The player scoring the last trick can, ftt the same time, declare anything in bis hand, after which all declarations cease. Variationa in the Game. It may be played by three or by four persons. If byithree, they all play against each other, and three packs of cards are uaed. Numbtr of Pads. If four play, four packs are used, shufiled together ; bat this is considered as being very complicated. Dimininhed Scoret. Some players ConRider the double beziqne and se- ?[nence scores as too high, and there- ore make the score for the former 800, and for the latter 200. The Last Trick. This is sometimes understood to mean the thirty-second trick, or last of alL This, however, to supposed to be an error arising from incorrect nomenclature. Acet and Tens. These are some- times not scored till the end of the hand. Scoring. The score may be kept with a bezique-board and pegs, or by numbered dial and han(^ or by means of counters which last method to the best. Jimtt to Learners. The following hints may be of use in solving one of the chief diiBculties that of deciding what cards to retain and what to throw away : I. It is no advantage to get the lead unless you have some- thing to declare. 2. llie cards that can, without loss, be parted with, are evens, eights, and nines. 3. After these the least injurious cards to part with are knaves. 4. In difficulties it to better to lead a ten or an ace as a mie, than a king or queen ; but to the rale there are sever^ exceptions. 6. It is seldom advisable to go for four aces anless you happen to hold three, and are in*bo difficulty. 6. If driven to lead an ace or a ten, and your ad- Teraaty does not take the tnck, it to often good play to lead another next time. 7. Do not part with small trumps if it can be helped. 8. Do not part with trump sequence cards. 9. Until near the end do not part with bezique cards, even after declaring bezique. 10. Having a choice be- tween playing a possible scoring card or a small trump, or a card you have declared, play the declared card so as not to expose your hand. 11. Avoid showing your adversary by what you declare, so that he shall not be able to make the trump sequence or double bezique. 12. Whenever your adver- sary leads a card of a suit of which you hold the ten, take the trick with the ten. 13. Win the last trick if possible. 14. In playing the last eight tricks your object should be to save your aces or tens, and win those of your adversary. Rules for bezique are sold with the cards, but they differ somewhat. The main points of the game are, however, here given as described by Cavendish, the well-known writer on whist. Drole is played with two packs of cards, from which all up to the seven are discarded. It is played by two persons thus : After deciding the deal by cutting, the dealer gives five cards to each, and puts the rest of the pack aside. The value of the cards IS : Kin^, queen, knave, ace, ten, nine, eight, seven, as in ciart^ ; but there are no' trumps. The eldest hand Elays a card on any division of the oard, which is divided into sections. A card played in its own suit can be won only by a superior card of that suit. If played on a suit that is not its own, it can be won by a superior card of either of the other suits ; but a card placed on the line dividing two suits, neither being its own, can he won by a superior card of its own suit, or of either of the two played upon ; and a card played over the place where four suits join that is, on all four suits can be won by a supe- rior card of any of them. The tricks count according to the number of suits played on. ach player plays to the card led, and must f ollow^ suit or win the trick. GAMES AND THlBIR SULM. 285 The king of hearts, led or played, wins every other card in that suit, except the queen of hearts, queen of spades, knave of diamonds, and the four aces severally known as Empe- ror, Empress, Beautiful Nell, Jack Drol8,,and the Four Beggars. When two persons play, twenty-three is game ; if more than two, seventeen. Jack Drole has the power of robbing in any suit i.e., sending back the player who wins the trick as many points as he would have scored. The player of drole cannot win the trick ; he merely sends back the winner, bnt he takes the next lead. If Jack Drole is led to a trick he has only the same power as an ordinary knave, and may win or be won. The Four Begr/ar {the Aeeti). When a trick containing an ace scores more than two, the player of the ace beffs namely, gets part of the score from the winner. In a trick scoring three or four the ace gets one, and the winner the remainder. In a six or ight-trick the ace gets two, the win- ner the remainder. If a trick is robbed the ace goes back in the same propor- tioa, and the winner goes back the ze> mainder. When two aoea are in a trick the second ace gets nothing. There is no begging in a trick which is won by an ace ; in a trick which wins the game ; nor in a trick to which Nell is played. An ace may be played to any suit. Law of Drole. h The lowest card deals. 2. The player to the dealer's right cuts. 3. It tbe dealer gives any player more or less than five cards, and the player declares it, there must be m fresh deal, and the dealer goes baok four points. 4. If the dealer dealt himself less than five cards, he may complete his hand from the stock hi- fore playing to the first trick, and is then not liable to any penalty. 6. If a player has more or less than five cards dealt him, and fails to declare it before the first trick, he goes back four points, and can score nothing that hand. 6. If a card is exposed in dealing, there must be a fresh deaL 7. If there is a card faced in the pack, there must be a fresh deal. 8. I{ a player deals out of his turn, the error may be rectified before the deal is complete. 'H-^ XI. DOMESTIC PETa SoSfS. 57t(^r Managtmtnt. All 4ogt require clean, warm, but wrU- ventilated beds, pure water, and plain, fresh food. If your dog does not have sufficient exercise, give him now and then a tea-spoonful of flower of sulphur mixed with his food. When his nose is oold and wet he is generally in good health, and tn e vei-sd. The more com- mon diseases, and their mode of treat- ment, are given below. FiU. Often caused in young dogs by over-feeding ; give a spare but noariahing die^ and plenty of exer- OM. Distemper. Nearly eveir dog has ihis disease once, and usually between his fourth and tenth months. Mr. Johnson, a practical writer on the abject, says : " On the approach of thia canine scourge the dog will be dull, his eyes will appear less bright than usual, a languidueRs will pervade hi* whole system, and his appetite will fail, or he may perhaps refuse his food altogether ; he will be also troubled with a great degree of consti- pation this is the first stage of the disease in question. The distemper makes its way by inflammation, ac- companied by costiveness; and, there- fore, reason clearly points out the ne- eessity of chocking the one and re- moving the other. Bleed the animal immediately, and give him a tablo- poouf ul of syrup of buckthorn, which win most likely answer the purpose ffectually ; if, after the lapse of a few days, the dog does not appear per- fectly recovered, repeat the bleeainc fad the physic ; a third time if found .Secessary, which will not often happen not once in five hundred cases. By the process above described the disease is checked and subdued in the first in- tance, and as it cannot, when thus opposed, acquire strength, is there- fora eanlj Tanqoiahed or dissipated. Such a mode of treatment is }ncoik> testably supported by reason, sinoa nothing can tend so effectually to check inflammation as lowering the system. The animal should be bled very freely in fact, it is almost im- possible to take too much blood from a dog under these circumstances. Supposing the subject to be a stout pointer whelp, seven or eight months old, about five ounces of blood should be taken from him. A table- spoonful of syrup of buckthorn will be found a proj)cr dose for such an animal, and the quantity may be varied according to the age and strength of the patient. The oper.ttion of bleeding a dog should be thus performed ; Place a cord round the animal's neck, and draw it Builiciently tight so as to throw up or elevate the jugular vein ; puncture it longitudinally (not cross-wise) with coaiuion lancet, and, for the purpose of causing the blood to flow, the finger should be pressed on the vein a little below the orifice. When sufficient blood has been drawn, the puncture need not be pinned, nor in any way be closed, as the dog, by holding down his head, draws the lips of the wound together, and the blood forms s crust upon it immediately ; hence the reason of puncturing the vein longitudinally, since, if cut cross- wise^ the do^ will pull the wound open every time he liolds down his head, particularly in feeding." For small pet dogs a milder cure is Dr. James' powders, given in milk, water, or jam. Coldi. Keep the dog warm and clean, and administer a purgative. To destrorj Fleat. Wash and rinse well in strong tobacco water, taking care to avoid the eyes. Mange. The common mange im brought on by damp, dirt, and bad or nnwholesome food. It is veiy ooa- Shepherd's Doc. T/lly to the dog meanwhile ; then let A little, of the physic be poured into his mouth, which you immediately close, a* dogs can't meaUow with their motttha open. Repeat this operation with firm- ness, but as little fuss as possible and no punishment, until all the dose is taken. T/ie best food for small dogs is the meat biscuits, snpidemented by any craps or pieces. Larger dogs may want "paunch" which must be boiled and other animal food ; but don't give him the disgusting stuff called and hawked about the streets M "dogs' meat." Cats, Few persons are aware that there are several distinct varietiesof the domestic cat - as the Persian, the An- gola, the Spanish, the Chinese, the An- gora, and the (Jhartreause or Maux, which latter are entirely destitute of tails. All, however, have certain cha- racteristics in common . They are very prolific, fond of the house rather than t>. master or mistress, have a great dUirke to dirt and are inveterate ene- mies to rats and mice. But little care is required to render a cat a tame and pleasant companion ; but if you have f^arden you must not grow valerian in it, for this aromatic plant is such a tvourite with puss that it will attract to your garden all the cats in the neighbourhood ; and they will not de- sist till they have rolleil over and scratcbeil every bit of valoii xn out of Um iMd. Cats ahould not have too great a profusion of animal food, or they will get fat and lazy ; but a dua proportion of fish and household scrapa may be advantageously given them with skim milk and watSF:~ Good mousera should not be petted too much, nor allowed to stray about the streets. Belonging to the tiger family, cats are often sly, treacherous, and vicious ; and no amount of training will prevent some of them seizing your favourite canary or gold fish and making a sur- reptitious meal of the dainty morseL Cats are subject to but few ailmenta, and if carefully looked after live for many years. BAbbitS. These animals are both proKtable and amusing. They shonld be kept very clean and regularly fed. One important rule as to food is, never to give wet vegetahlex, which are abso- lutely poisonous to them. Abundant food is the main thing ; and next to that variety. They should have oatf once a day. The leaves and roots of carrots, all sorts of peas and beam, the leaves and branches of trees, wild succory, parsley, clover, browen' dry f rains, apple parings, peaa-hanlm, ock-leavas, sorrel, may be their diet during summer ; and hay, _ potatoM, artichokes, turnips, beet root, fte., during the winter. The best way to begin rabbit-keeping is to obtam number of young ones fairly weaned, at about nine or ten weeks old. WUi yonng rabbits, called warren rmbbita, will not do, for they cannot be domes- ticated, and run away at the earlieat opportunity. The hutches should b dry, light, well ventilated, and strong | well raised from the ground. Tm doe's hutch must have a partition about twelve inches from one end, and a hole mnst be cut at the extremity nearest the front, about an inch and a half from the bottom, more than suffi- ciently larse for the rabbit to past through. 1 he edges of the hole shonld be bound with tm or sine to prevent the rabbits gnawing them ; and if ft small door is mode to close the hole, it will be as welL as the rabbit can be shut in on one side while the other \m bei^ig cleaned out. This partition boidd be movable, u the objeot of TAKE MT ADVICS. fhis is to form a snug comer in which the doe may make her nest. The Feeding Trough* are long open boxes outside the hutch : bnt a better plan is to have a swing board outside, which the rabbits can push inwards when they are feeding, and which falls down when the meal is over. Some persons have lids to the feeding trough; these the rabbits soon learn to lift for rabbits are by no means dull or stupid ftnimals and which shuts down of itself as soon as the rabbit's head is withdrawn. Keep the buck in a ge- nerate hutch, as he is apt to fight with Ikis wife and children. If you let your rabbits run loose in a yard or garden occasionally, bo careful to provide se- enrity from cats, dogs, and rats. Hcatter over their court the refuse and weepings of the kitchen and garden, and even a portion of stable litter, and the rabbits will be all the better S leased. Give them abundance of ly food and they will thrive, and oon become so tame as to eat out of your hand, and to flock around you when you present yourself with apply. Squirrels. Not diflScnlt to tame nd very amusing as domestic pets. Squirrels require bnt slight care be- /egin to chip the shell. On thia day the hen should not be disturbed. On the twenty-first day that is the same day three weeks that the egss were put under the hen, all the chickens will be hatched. Many persons take away those first hatched, and put thein in a basket with flannel by the side of the fire. This is a very uselesa fdan the hen and chickens had much tetter be left aloua When nndia- turbed, the h n will not leave the nest till the twenty -second day, and then all the chickens will be found quite btrong and able to run. On no account should the young chickena bo crammed with food ; until they aro abont thirty hours old they do not require any other nourishment taan the yolk of the egg from wlu^ Umjt ai'c haluiwU. ' w|af 3f^ii??lP?ifw too TAKE MY ADVICS. Food for Chickens. The best food or young chickens consists of whole grits, but thoir diet should be varied. Coarse oatmeal, mixed iiito a crumbly moss with milk or water, chopped hard-boiled egg, or curd, are very use- ful ; but the food on which they make the most rapid and healthy progress ia the supply of grubs, insects, small worms, ants' eggs, and other animal ubstances that the hen obtains by cratching. Some persons say that the hens roam too much when they are not cooped, and weary the chickens ; but if tne hen is well fed, there is no ^tanger of her wandering so far as to tiro the chickens. Food for Fowls. AU fowls require wamUh-givmg food, as starch-rice, the olid part of potatoes, &c. ; jflesh- formingfood, as the gluten of wheat, oatmeal, peas, barley ; and fat-forming food, as uie yellow variety of Indian oom, and other things containing oily and fatty matters. These must be mven in combination, not singly. Orain forma, naturally, the principal food of poultry of all kinds. Barley ia the best, as it contains a larger mount of flesh and fat-forming mate- riaL Next comes oata, which are to be given more sparingly, in conse- quence of the quantity of husks ; but in the form of oatmeal it ia highly nourishing and fattening, especially for Cochins and Spanish fowls. Wheit tanda in rather less request ; it is more expensive, and not more nutri- tive, liiee is useful only in the making of bone, and should, there- fore, be given only in small quantitie.'^v-jp?5^:;- tSi TAKE MY ADVICE. For Canariet. Canary-seed, one pint ; rapo-seod, half a pint ; inillct- seed, quarter of a pint. Mix. This is the general seed during moulting ; give in audition sonie maw-seed, scattered. on the bottom of the cage, and occa- sionally a little bruised hemp-seed. During summer keep them provided with groundsel, chickweed, lettuce, watercress, &c. ; in winter supple- ment the usual seed with a slice of harp apple, and a small root of com- mon grass plucked up from the road- _ nde ; they are very fond of this, espe- T-Z t^*^Y ^ ^^ ^ ''' seed, and the earthy ^u^iclea that cling to the roots are of QM to them. If they have a few white lettuce seeds scattered some- times over the cage-bottom, it will be fonnd an incentive to them to sing. Qive * little saiTron when moulting. For OoUlfi.iches. A pint of canary- seed ; a quarter of a pint of maw-seed ; half a pint of rape-seed ; and a quarter of a pint of tce//-brnised hemp-seed. Mix. Give green vegetables as directed for canaries, and, when it can be pro- cnred, a ripe plantain. Pay particular attention to the bruising of the hemp- eed onf. whole one may proof, fatal, as these birds, having slender beaks, onfittod for husking so large a seed, are apt to get the shell between the beak and nostril, causing inflammation and death . During moulting give a little flax-seed (linseed) as a treat, and pat a rusty nail in the water. Gold- finches are particularly fond of thistles, which, either through ignorance or oarelessness, are however seldom given them. The ripe seed-heads arc to be gathered during July or August. Use for the purpose a sharp knife and stont sloves. lliey will keep well in any arj place, and afford great pleasure to your birds. Bechstein says, "A thistle-head delights the goldfinch ;" and, to anyone who has watched the bird eagerly engaged with one, this eannot be doubted. If the down flying abont be fonnd troublesome, cut it down to the top of the husk with a harp pair of scissors, leaving the eeds intact. For LinneU. Canary seed, a pint ; n^ seed three-qnarten of apiut i hemp seed (whole), quarterof apint ; linseed, a pint. W hen moulting; give a little maw-seed. For Chaffinchet. A pint of Canary seed ; half a pint of rape seed, and a,fearatory school. Talking Birds. Parrots, Paro- q>iets, Mnckaws, Cockatoos, and other foreign birds of this kind are fed on bread and milk, Indian com and hemp seehy, pip, &o. A rusty nail-in thoir water (a little ca^euue for la ]~-rrol-), Btick-liq^uorice, chalk, or boraped root of white hellebore will be necessary ; but if you r bird continues ill, coubult the bmTtancier. For at- tacks of vermin, to which they are all subject, an ointment of precipitate powder is necessary, or an infusion of . tobacco water applied to the parts ' they are seen to peck and scratch. In confinement our English talking birds become very tame and teachable. - They should be allowed to leav" their cages, and very little training will ac- custom them to return to them at night. They have all a propensity for hiding their food and stealing bright things, as silver money, spoona, fte. Upon this peculiarity rests the interest of the old story of " The Maid and the Magpie." ird Stuffing. Most personi who keep birds and have the misfor- tune to lose one by death or accident, like to have it stuffed and set up to imitate life. The following directions by a Professor of the art of Taxider- my, will therefore be gladly accepted. Preparing the body. Beginiiurs should never attempt to stuff any bird smaller than a blackbird : the larger the specimen the easier it is to rtiml ' First put a small quantity of t.v.fctoa wool down the throat in ordc r to pre- vent moisture escaping jm the stomach : this is important, ;.ud must never be omitted ; then break the bones of the wings close to the body ;' divide the feathers from the bottom turo the abrupcr position, be careful not to loosen tlie log wires from the body, bring the fcr.thers nicely to- gether between the legs, beud the neck, and put the hc.id in the shape you think proper, then run a pin or a piece of wire through the Lutt of the wing and into the body, to keep it in its proper place. Should the bird be out of shape in places, raise the skin gently with a needle, put the feathers as straight as you can, put a pin in the breast, back, and under each wing near to the top of the thigh, fasten the end of some cotton to one of the pins, and gently wind it round the bird from one pin to the other ; put up the bird when you see that it is right. You Lad better let the specimen dry of itself, then bake it ; Keep it free from dust, and it will dry in a fort- night. Sjiread the tail in a natural position, and when it is dry, unwind the cotton ; cut the pins close to the butt of the wing and head ; take out the others, and the bird is finished. An easier and less expensive way of preserving memorials of departed pets is by painti|iK. FUtttret of Bird* trUh their natural feather*. Take a thin, well-seasoned board and paste down on it smoothly a sheet of white drawing paper, and let it dry ; if the colour of the wood can be seen through the paper, paste down another sheet and so on untU perfectly white ; let stand till quite dry ; then draw the figure of your bird as exactly as possible on the papered surface; then paint what trees or groundwork you intend to set your bird upon, also its bill and legs, leaving the rest of the body to oe covert with its own feathers. Next Erepare that part to be feathered by lying on thick gum arable, dJasoWed in water ; lay it on with a largo hair peucil, and let it dxy ; vUca iajf mw^^^^^<^^^^m!w^i?w^^^^^^ DOMESTIC PETS. sii neond coat of gnm arabic, and let it dry ; and a tbird, and oftener, if you find that when dry it does not form a good body on the paper, at least to the thickness of a shilling ; let it dry quite hartl. When thus prepared, take the feathers off the bird as yon use them, beginning at the tail and points of the wings, and working upwards to the head, observing to cover that part of your drawing with the feathers taken from the same part of the binl, letting them fall over one another in the na- tural order. Prepare yonr feathers by cutting off the downy parts about the terns, and the large feathers must have the icsides of wjeir shafts shaved off with a sharp knife or a piece of glass to make them lie flat ; the qnills of the wings must have their inner vvcbd clipped off, so that in laying them the gum may hold them by their ahaf ts. When you begin to lay them, take a pair of steel pliers to hold the foathei-8 in, and have some thick gum- water, and a large pencil ready to moisten the ground-work by little and little, as you work it : then lay yonr feathers on the moistened parts, which must be just clammy, to hold the feathers. You must have prepared a ereat many small sugarloaf shaped leaden weights, which form by casting the lead into sand, in which shapes or moulds for it have been made by means of a pointed stick prodded all over the surface, having small holes to receive the melted lead. These weights will be necessary to set on the feathers when you have merely laid them on, in order to press them into the gum till they are lixed. Be cautious lest the gum comes through the feathers. Do not have your coat of gum too moist. When yon have wholly covered Sonr bird with its feathers, with a ttle thir!v gum stick on a piece of paper, cut round, of the size of an eye, which colour the same as the eye of the bird if you cannot procore a glass bead of the kind. When the whale is dry, dress the feathers all round the outline and rectify defects : then lay on it a sheet of clean paper, and a heavy weight, such as a book, to pTcaa it ; when dry preseive in a glass frame, such as used for pieces of shell* work, stuffed iish, &c. Bees. Man aqem eptof. Select for your hives a sheltered -piat of the gar- den, screened from the north and east winds, but open to the eonthem as- pect. Do not place the hives so that the sun strikes upon them too early. because bees must never be tempted ' to quit their hives in the heavy morn- ing dew, which clogs their limbs and impedes their flight. Place them, if possible, near a running stream, at they delight in plenty of water ; but if none is within their easy reach, place pans of fresh water near th* hives, m which mix a little commoo salt ; and let small bits of stick float on the surface, to enable the bees to drink safely, instead of slipping down the amoothsidcsof the vessel, to perish. Never place hives under a roof : it heats them, and induces the beea to form combs outside the hives, instead of swarmini;. Let the space before the hives be perfectly clear of bnahea and other impediments to their moTe> ment. Bees, returning heavv ladea and wearied, are^ unable to bear vn against any objeict, should they hit themselves aud fall. Tree^ and bushea in the vicinity are, however, advisable^ as they present convenient spots for swarms to settle, which might other- wi.io go beyond sight or reach. la November remove yonr hives npon their stools, into a cool, dry, and shady, room, or outhouse, where they will M protected as well from the winter rail as from the frosts. Warm days in winter often tempt bees to quit their cells, and the chilling air numbs and destroys them. Let them remain thus until February or March, should the spring be late and cold. It is not suflicient to stop the mouth of tho hive with day ; the bees will aoom make their way through it. Bees aro subject to a disease like dysentery ia the spring. Before you place the hives I in their summer quarters, turn up tho I hive, and notice the smell proceeding from it. If the bees are healthy, it will smell like heated wax ; but if dia- eased, like putrefaction. In this caaL , a litUe port wine, or brandy, mixed 298 TAKE M7 ADVICE. with their food, will restore them. In the early spring feed thein, and do the same when the flowers pass away in autumn, until they are taken into the house, then do not further disturb them. The proper food is beer and ugar, in the proportion of one pound to a quart ; boil it for five minutes. In May, bees begin to swarm, if the weather be warm. New and dry hives must be prepared, without any doorway ; the entrance must be cut in the stool. Sticks across the inside of the hives are of no use, and very in- convenient. Let. the hive be well washed with beer and sugar, before yon shake the bees into it. After warming, place it upon a cloth with one side raised upon a stone ; shade it with boughs, ana let it alone till quite dnak, then remove it to the. stool where it is to stand. A practical writer thus describes the process of chloroforming Bees : "The quantity of chloroform required for an ordinary hive is the sixth part of an oanoe : a very large hive may take neariy a quarter of an ounce. My Qiode of operation is as follows : I et down a table opposite to, and about four feet distnut from, the hive ; on the table I spread a thick linen cloth ; in the centre of the table I place a small hallow breakfast plate, which I cover with a piece of wire gauze, to prevent the bees from coming in immediate contact with the chloroform ; and into this plate I pour the chloroform. I now quickly and cautiously lift the hive from the board on which it is tanding, set it down on the top of the table, keeping the plate in the centre ; cover the nive closely up with cloths, and in twenty minutes or so, the bees an not only sound asleep, but, con- trary to what I have seen when they Me suffocated with sulphur, not one is left among the combs ; the whole of them are lying helpless on the table. You now remove what honey you think fit, replace the hive in its old stand, tad this bees, aa they recover, will re- turn to their domicile. A bright, calm, sonny day is the best ; and yon should commence your operations early in the morning, before many of them are abroad. Care must be taken that the dose is not too strong. Silkwonus. In this country silk- worms are kept simply for amusement. The egcs which produce the Worm are hatched in May or June, unless arti- ficial heat brings them out at an earlier period. The eggs are about as large as mustard-seed ; and the worms, when first hatched, are very small ; but they feed on fresh lettuce and mul- berry leaves so voraciously, that in six or seven weeks they grow to their full size. When growing they shed their coats several times, each time assumingmore delicate colours. They have nine holes on each side, through which ^ they breathe. The silk is spun from two small sacks on each aide, filled with a gummy substance which bo- comes silkv aa it dries. The wo^m never breaks his thread as he spins, and it is said one ball contains entire silk enough to reach six mUcs. Thesa baUs are called cocoons. These answer the same purpose as i the chrysalis of the butterfly ; and if they were let alone, a delicate white moth would eat its way out of each of them : but the holes thus eaten would break the silk in pieces ; therefore, in order to kill the moths, the cocoons are baked or scalded. Those that are reserved for eggs are laid aside in the dark on sheets of paper. As soon aa the moth comes out of her cocoon, she lays her eggs and dies. A few minutes' attention each day, for six or seven weeks, is all that is necessary. Oue person can attend to fifty thou- sand. It take* two thousand wonns to produce a pound of silk. Evory- thing about them miut be kept clean and sweet. They must have fresh mulberry leaves two or three times a day ; and must neither be covered with d*w nor dried in tha hot sun. 3es<'':j'^'j^>'j^;pif -'iir^iw Black Bantams. Fbathk* Leccbd Bamtaiu. Black brAMUu Fowls. Cochin-China Fowu, Game Fowls. Spbcklbd Hamburg Fowl*. /r ei* MaHogtmtHl (jf Dgmtttic Fewb, tttf. aSg. Tt/muf. agi. ,:v" . asi*;**'' 'i ,.^. * .\i' T .uf- r' di? - i-^f^V . i. a'"^- #;*^- -J3* .i^ XII. DOMESTIC PESTa Bats and Mice. I. Mix a few gmins of powdered nux vomica with oatmeal, and lay it in their haunts, ohservine proper precaution to pre- vent accidents. 2. Another method is to mix oatmeal with a little powdered phosphorus. 3. Dried sponge cut mail, and dipped in oil of rhodium and honey, proves mortal to those that eat it, by distending their intes- tines. 4. Birdlime laid in the places which they frequent will adhere to their skins, and become so trouble- ome OS to make them leave their old quarters. 5. Balls made of a mixture of malt dust and butter, with a little of the oil of aniseeds, or rhodium, will allure them into a trap, when other baits have failed. 6. Having kneaded ome wheaten flour or malt meal into a paste, when it becomes sour mix with it fine iron filings, and form the whole into balls ; then put them into the crevices or holes, and it will kill them. 7. Mix two or three grains of isenic in a ball of dripping and Hour, and strew several of these balls in the places most infested by the rats. 8. Another mode is to mix sboutadrachm of the poison in a dish with boiled po- tatoes, slices of bacon, Ac. ; or to melt some cheese, and mix the arsenic with it. All these, however, have been known to fail, when arsenic, mixed with plain boiled potatoes, without any higfldy-flavoured food, has been eiTectual. When it is found that the rats, for a considerable length of time, avoid one kind of bait, another should be tried ; and persons should not de- spair of their taking the poison even- tually becanse they avoid it for several days together, as they will sometimes do this, and then in single night devonr all the bait. Notwithstanding the effl'^iency of these poisons, and the nnmbers caught h- trapa, a good cat will do more ser- vice in destroying and frightenfng away rats and mice than the whola list of poisons and all the traps that were ever made. In places where cats cannot safely be allowed as cupboards, ftc. traps and poisons must, however, be em* ployed, and of those given above ths strongest and best thowjh very daw geroiu is strychnine, which is a very powerful preparation of nux vomica, mixed, a few grains niglitly, with food. This is not easily detected by the rats or mice, and, if eaten, is in- stantaneouly fatal. The greatest cars must in all these cases be exercised, and servants or children should on no account be allowed to have anything to do with the preparation. It has been stated that vermin have a great aversion to the smell of garlic, and, if a clove or two of this vegetable be iow troduced into their holes, they irBi leave the place and seek aOiQS.vAlV haunt. ; ? ' . Insects. 7%< TTabils oT/itoertf. The butterlly which lives on honey, and did live on leaves, lays her eggs on a twig. She seems to feel that honey will not suit her young, and that the leaves will wither and fall before another spring comes round. The gnat, which lives in the air, and feeds on blood, lays her eggs on the surface of water; and the sngar-loving house-fly knows that very different food ia necessary for her yuung. Ths nut-weevil chooses the embryo of thfl nut ; the goat-moth the bark of ths willow ; the rbipiphora braves ' ths dangers of the wasp's nest ; the cestrna lays on cattle ; the ichneumon in cater- pillars ; the gall-fly in the still almost imperceptible bud ; and some insects even in the eggs of others. Generally the larviB forage for themselves ; bn^ in some cases, the mother supplies hsr young with food. Thns, ths aoHtarj 29S TAKE MY ADYTCE. 'wasp builds a cell and fills it with other insects. If, however, she iirj- prisoned them while alive, their strug- gles would infallibly destroy her egg ; i she killed them they would soon decay, and the young larvae, when hatched, would find, instead of a store of wholesome food, a mere mass of corruption. To avoid these two evils, the wasp stings her victim in such a manner as to pierce the centre of the nervous system, and the poison has the quality of paralyzing the victim without killing it. Thus deprived of all power of movement, but still alive, it remains some weeks motionless and yet fresh. But, perhaps, the ants are the most remarkable of all. They tend their young, they build hoiiaes, they make wars, they keep slaves, they have domestic animals, and it is even said that in some cases they cul- tivate the ground. Insect Poison. Petroleum oil pos- sesses the highest efficacy as a de- stroyer of all kinds of insects injurious to plants or animals, and the less puri- fied, and consequently the cheaper, it is the better. Thirty parts should be mixed with one thousand of water, and applied where required. Vermin of bouses may be destroyed by intro- ducing into the holes or cracks a few drop* of petroleum. A solution (one to twenty of water) of carbolic acid, which is said to kill every insect from the size of a mouse downwards. It is also said that Russia leather drives away all manner of vermin if a small piece of it is worn near the person, or Ten kept in the pocket. Moths are very destructive, and, when suffered to make inroads into wearing apparel, &c., are with diffi- culty got nd of. To preserve blankets from them, fold the blankets up and lay them between feather-beds and mattrasses that are in use, unfolding them occasionally, and shining them. Woollen stuffs, such as cloth cloaks, merino dresses, &c., are best placed in drawers, with sheets of paper, moist- ened with spirits of turpentine, laid be- tween them ; lavender- flowers, cedar- havings, and cuttings of Russia leather Till ^M produce a similar effect. Damp harbours moths ; therefore great care should be taken in putting woollen things away for the summer, that they have been well brushed and are perfectly dry. Furs should bo occasionally taken out, shaken, beaten with a cane, and hung in the open air. Great care must be taken that they are dry when put away, but they must not be placea near the fire. Other methods are employed for the same purpose, such as laying a few pieces of camphor among the furs ; pepperitig them with black pepper ; bitter apples, obtained of any chemist, are also placed in little muslin bags, and se^i'n over in several folds of linen, carefully tamed in at the edges. Buds. Take of corrosive sublimate^ two drachms ; spirits of wine, eight ounces. Bub them well together in mortar until the sublimate is dis- solved ; then add half a pint of spirits of turpentine. This is an effectual destroyer of bugs ; but, being a strong poison, great care should be taken in using it. Another plan is to rub the bedsteads well with soft soap or lamp oil. This alone is good, but, to make it more effectual, get sixpenny-worth of quicksilver and add to the mixture. Put it into all the cracks around the bed, alSd the pests will soon disappear. The bedsteacu should first be scalded and wiped dry ; then lay on the mix- ture with a feather. Or, dip a sponge or brush in a stron" solution of Titriol, and rub it over the bedstead. This will expel the bugs, and destroy their nits. Cleanliness, however, and fre- quent examination, will prove the best remedy. In houses infested with bugs and sometimes old houses are so, in spita of all precautions the following is an effectual cure. Take one pound of common lump brimstone, or sulphnr, value twopence ; place it in an old iron saucepan, and put a jiiece of red-hot iron on it to set it on fire, having pre- viously filled up the chimney and every crevice ; allow the room to re- main closed about three hours. Th fumes of the brimstone will smother every insect in the room ; repeat as often as required ; b* soxe to leave no ^?^1fyf'fWXi'^^'^'" '??f^fl^/!^^5K^'^*'">'^^- !^^^ DOMESTIO PESTS. 299 children, birds, or domestic uiimals in the room while fumigation is going on ; put a piece of iron or stone under the saucepan containing the brimstone, so as not to damage the floor. When bugs are in the walls and floors, all the crevices should be stop- ped with glazier's putty ; and. before the walls are rc-papcred, the old paper should be stripped off, and at least one coat of oil-jjaint ba laid on. If they are in bedsteads, the bedstead should be taken to pieces, well washed and dried, and aqua-fortis laid with a brush in all the holes and crevices, or gome size may be made and laid on with a brush ; this, when dry, is an eternal prison for bugs, and also for their eggs. Another very good plan is to put spirits of wine, or strong tobccco-jiiice, on every part of the bed- stead that is suspected, doing this by portions at a time and setting fire to it ; this will not injure even a polished bedstead, if the part be immediately rubbed up with * cloth covered with a little beeswax. Where bugs are very numerous, and they are in situa- tions which cannot easily be got at, there ia but one effectual remedy fumigation, as above directed. FUa. Numerous remedies are re- sorted to by good housewives to get rid of and prevent the increase of this most prolific domestic torment ; but the best preventive and also remedy is great cleanliness. The rooms should be frequently washed, and the bed- clothes exposed to the free action of the outer air. A bit of camphor in the bed, or camphor sprinkled in the bed in powder which is made by dropping upon a lump of camphor a few drops of spirit, and then reducing it by the hand to powder will pre- vent fleas from coming near the per- son. Another Reinedy. Sprinkle the floor ith a decoction of wormwood ; hang near the bed a bag filled with dry moss, or lay therein ome fresh leaves of pennyroyal sewn up in linen. As dogs and cats harbour fleas very much, they should not be allowed to come into bedrooms. FUet may be expelled by fumigation, and by vaxiooi prepaiaiions of fly- paper and fly-water. But as these an poisonous, they are dangerous where children are about. The following i* ef&cacious, and witCout risk : Put a handful of quassia chips into a basin, and pour a pint of boiling water over them ; let them infuse for a time, then strain off the liquor, and add to it two ounces of ground black pepper, and a quarter of a pound of brown sugar. Put tliis mixture in plates or saucers, in places where the flies are most nume- rous. Another efectval meihod ia : Take a common drinking-glnss and slice of bread ; wet the lattor, and turn down the glass upon it, so that the rim makes a deep groove. Make a hole with your finger through the bread, trim off the waste, and spread one side of it with treacle or sugar; half fill the glass with water, and fit on the cover of bread with the treacle side beneath. The bread-trap is now ready to be placed on the placps frequented by flies. At- tracted by the sweet treacle, they vill swarm down the hole and get caught ; others following will force them uto the water, and thus, in the course of the day, the glass will get full. Tha curious fact is that the flies cannot return through the hole. Throw tho doomed flies on the fire, or otherwise effectually destroy them ; if thrown on the dust-heap they will soon r> cover. The ordinary house-fly breeds year after year in the same dwelling} and if, in the early spring, its egits were carefully souent and destroyed, the nuisance of flies would soon be mitigated, if not abolished. The great meat-flies, or blue-bottles, are of a dif* ferent species. They breed principally in the yard or garden, live on decaying flesh and garbage, and come into the house in search of food. Whenever they alight on a piece of meat, they leave behind them an egg, whi(j> ia A few hours developes into a disgusting maggot. Meat flies should, therefore^ be aestroyed without mercy ; a simple netting of black thread will prereol them entoring an open window. Cockroadies and CiickeU: Cuonm* ber peeling!) are said to destroy cock* roacnei. aUnw the Cuor ia tut part 'ir^''T^-'^^>7rv?fp^^^'^'f^-i^^*f7^^^ . :K'^''^!f^W'W^. 800 TAKE MT ADVICE. of the house most infested with the ermia with the green peei cut pretty thick. Try it for several nights, and it will not fail to rid the house of them. Or, take teacnpful of well bruised plaster of Paris, mixed with double the quantity of oatmeal, to which add a little sugar ; then strew it on the floor or in the chinks where thev frequent, and it will destroy theui. cs-itchens invested with cockroaches may be c!eai-ed by employing a hedge- hog;, which requires oniy bread and uilk, and an occasional piece of raw meat or a dead bird. Beetles ma/ be got rid of by half filling a basiu or pie-dish with linseed oil, sweetened beer, or treacle, and letting it ia such places as they are accustomed to frequent. Place two or three strips of wood slantingly from the dish or basin to the floor. At- tracted by the smell,, the insects will Tentore up and be drowned on the other side. The drowned insects hoald be burned or crushed. An omin^nt naturalist tells us that his ervant having removed one morning from the trap about two hundred cockroaches seemingly drowned, to make assurance doubly sure, poured over them boiling water, and then threw them in f rout of the house ; in leas than three hours the influence of the enn had revived nearly the whole of th3m, and they were ac;ain crawling about in full vii;uur. The tenacity of life in the beetle tribe is very great. Many cats will eat cf)ckroaches, but they do not thrive on them but become thin and languid, and sometimes die poisoned 1 Or, flace quicklime in the holes of the wall whence they issue, or scatter it on the groiiiii. For trapping them the beetle- wa!ers sold in the shops to poison "black-beetles" are made by mixing equal weights of flour, sugar, and red lead ; but as these wafers are liable to be picked up and sucked by children, they are objectionable. AnU. Houses infested with ants, black or nd, may be dmofected by a little attention. A sponge is one of the best things. Sprinkle it with dry white sugar : the sponge being slightly moist, it will adhere. The ants will go into the celLi of the sponge after Uke sugar in large numbers, and can be destroyed in hot water, and the sponge squeezed out and sugared again, and returned to the closet for another haul, until all are caught. ChiaU. These troublesome insects, which are closely allied to the terrible mosquito. Both belong to the class of creatures whose months ^re furnished with bristly stings, included in flexile sheaths. They pierce the skin by means of the proboscis, in order to feed upon the blood, and, at the same time, inject a poisonous fluid, producing considerable inflammation and swell- ing. Their activity usually com- mences towards evening, or after sunset. The Laplanders use tar-cream to prevent the insects biting them, but that could scarcely be used in this country. The common Goulard water, scented with Eau de Cologne, is a good remedy in allaying the irritation, as also preventing the attacks. Gnats seldom or never frequent rooms or houses where chloride qf lime has been exposed. Stvig of Beet. Although the poison a bee emits when it inserts its sting, is proved to be a highly concentrated acid, the application of all alkalies will not neutralize the acid. The more gentle alkalies chalk, or the "blue bag," are much more likely to effect a cure, and cannot injure. The same person will be Tariously affected by the sting of a bee; at one time, scarcely any inconvenience will attend it ; at another, much swelling ; again, but littleenlargemcat, although great pain, ka. The eye suffers considerably, though in general the uneasinesa is local ; but if the back of the ear bo stung, there is frequently a general affection of the system ; sickness, gid- diness, numbness, nervous tremblin x, &c., &c., which willsometimes continue for hours. A draught of camphor jalaT), and total repose, has beeaknos'n to bo bi>ii.:licial. . ilum '''jioj ^1f!?ff'*!!!f'^'''^^^!53???^^^ To >,-.- fl!j ;i 1. Xm. ETIQUETTE AND MANNERS. What h Eliquettf fEtiqnttti m%y be defined as a code of unwritten laws vhich govern the manners of people living in polite society one towards Another, instituted in the days of chivalry, the etiquette of gentle man- Berg has descended to us, and all who claim a right to be considered ladies and gentlemen have a direct interest in nfholding the acknowledged rules of courtesy and good taste, Mid pre- venting so far as they can, the en- croachment* ot vulgarity and ill- breeding. The Engliuh, like the French, Ger- mans and others, living under a mo- narchical form of government, study and observe carefiUly what is called the Prece sins. Wives of Dukes of Blood RoyaL Wives of Dukes. . "' ^ Duchesses. -=?'- Marchionesses. Dannhters of Dukes. Wives of kldest Sons of Dukes. Countesses. Wives of Younger Sons of Dukes of Blood Royal. Wives of Eldest Sons of Marqnessea. Daughters of Mai-quesses. Wives of Younger Sons of Dukea. Viscountesses. Wives of Eldest Sons of Earls. Daughters of Earls. Daughters of Viscounts. Wives of Younger Sons of E!ar1s. Wives of Eldest Sons of Barons. Daughters of Barons. Wives of Knights of the Gartsr. Wives of ^nnerets BoysL Maids of Honour. Wives of the Younger Sons of Viscounts. Wires of the Younger Sons of Barona. Wives of Baronets. Wives of Bannerets (if not Bannerets Royal). WiFSS of KnighU of the Thistls^ !'^fm^?P^^955^<^ ETIQUETTE AJUD MAXXfUS. 80S fa^ed are ran.!;ed in the above order of pAtfoedenoy ; the actual rank being often reckoned by the office held rather than by birth. The ' ' untitled nobility" in- clude aome of the oldest of the county families, esquires, yeomen, and landed proprietors ; after them come farmers, traders, operatives, and servant!. For the information of those derd. Tha eldest sons of Earls take, by caoi'&Ny, their fatae:- s second title ; but the younc;er sons are only styled the Hon. William, kc. The dangli- ters, like those of Du kes and Mar- quesses, are known asXady Mary, &o., and are addressed as My Lady. Vigcounts. The Right Hon. the Viscount Addressed as. My Lord. The eldest sons of Viscounts and Barons have no distinctive titles ; they, as well as the younger and the female branches of the family, are^ styled the Hon. Robert, Hon. Isa-* bella, Sco. Duchess. Tha Right Hon. Lady , Duchess of . My Lady. Bishops. The Right Rev. the Lord Bishop of Addressed us. My Lord. Barons. The Right Hon. Lord . Addressed as. My Ijord. Baroness. The Right Hon. Lady . Addressed, Madam. Privy Councillors. The Right Hon. Sir Henry . Sir. Ministers (/ State. Tb Right Hon. W. Ewart Gladstone, M.P., Fint Lord of the Treasury, &o. Sir. Coin>nissioners. To the Right Hon. the Lords Commisaionera of Her Ma- jesty's Customs, to. Clergvvien. The Rer. Josenh , D.D., M.A., &c. Rev. and Dear Sir; Rev. Sir ; or simply. Sir. Legal Officials. The Right Boa. the Lord ('hancellor. My Lord. Hia Honour the Master of the Rolli. Sir. The Right Hon. the Lord Chief Justice of the My Lord. To His Honour the Vice-Ohancellor of ; or to the Right Hou. tha Vice-Chancellor . Sir. Puisne Judges. On the bench only they re styled My Lord. Addressed as. The Hon. Mr. Justice . Sir. Navii and Army. The Right Hon. Lord Viscount ^ Admiral of the Blue. My Lord. Vice- Admiral Sir Edward ^v 8iiv Rear- Admiral Sir. Commodore Sir Henry , K.O.B., ka. Sir. Captain John , RN., Ac. Sip, Lieut. Alex. R. N., *o. Sir, Field- Marshal Sir Lopot , K.Q, to. bir. W^^' r'^-^J^tff-:?:f:r y;-,\ ^;V. -'"r*^ s''" 'b.ijS ^m SM TARE MY ADVICE. General Sir WiUiam , 6.C.B., to. Sir. Major-General Robert . Sir. Colonel the Kigbt Hon. Earl of . My liO^d. Colonel R. W , H.M. Regi- nent of . Sir. To Major , H.M. 20th Foot, kc. Sir. Captain E , H.M. 32nd Foot, &c. Sir. CapUin W. R , H.M. Dra- goons. Sir. Lieut. Waiiam , H.M. 42nd Foot. Sir. Ambassadors and their Wives. To Hia Excellency the Prince , Am- iMssador Extraordinary and Plenipo- tentiary from H.M. the Emperor of . Sir. To His Excellency the Count de , Envoy Extraordinary and Mi- ninter Plenipotentiary from H.M. the E!mperor of Sir. To Her Excellency the Countess de . Madam. To Hia Excellency the Honourable , Envoy Extraordinary and Minister Plenipotentiary from the United States of America. Sir. To the Honourable Mrs. Ma- dam. PvhUc Companies. To the Gover- nor, Depnty Governor, and Director* of the Bank of England. Gentlemen. To the Chairman and Directors of the Bank. Gentlemen. To the Directors of the Ix>ndon and North- Western Railway. Gentlemen. Civic AiUhor it ie^. "The Lord Mayors are thoao of Ix>ndo&, Dublin, and York. To the Right Hon. the T/ord Mayor of London ; or, To the Right Hon. Sir R. Thompson, Lord Mayor of . My Lord. To the Right Worshipful the Mayor Tte the Right Woraliipfnl J B -i Sheriff or Recorder of ; or, To Mr. Sheriff . Sir. To the Right Worshipful Alderman . Sir. In official docnmenta, Aldermen, Recorders, and Jnstices of the Peace are t; ">.'d Right ^Vorsh^J !n- To the Right Hon. the liord Fiorort of Edinburgh. My Lord. To the Right Hon. the L6rd Provost of Glasgow. Sir. To the Right Hon. the Lady Mayor- ess. Madam. To the Right Worshipful the Mayor- ess of Plymouth. Madam. Esquires. This title is now given to all professional, legal, and other per- sons, aa authors, journalists, artists, landed proprietors, merchants, &c.' ; but it belongs of right to Qneen's counsel, barristers, and attorneys, and others taking the rank of gentlemen. John Edward Lyttleton, Esq., M.D., F.L.S. Sir. S W , Esq., Attomey-at-Tjaw. Tt is considered a mark of respect to add after the name of the person ad- dressed the word " Esquire," written in full ; and, where he possesses other , titles, to add them, as Edward Bolton, Esq., C.B., ftc., fte. G. F. Paikes, Esq., F.R.S., 4c. Our own modes of Address- ing Persons of Distinction. Although we live under a Republican form of government, there are many persons who have titles to their names, and not a few who are readily offended if these be disregarded in ad- dressing letters, Sus. A cUrijyman should be addressed Rev. , Rev. Sir. A bisho}), Rt. Rev. Rev. Sir. Aphyeician, Dr. , or , M.D., Sir. A lawyer, , Esq., Attomey-at- law, Sir. A Governor of a State, Hia Excel- lency , Sir. A Member of the Cabinet, a Chief qf a Bureau, a Member of Congresi, or a member of a state, senate, or houses Hon. Sir. Xtiqnette for Gentlemen. The true and staner- son, courteously receive her (or him); and then, if yon wish to continue the acquaintance, ^ivo an invitation for another day. ?is-;^^K^:.^^-. .' TV*-'' me T i KM yr ADVICE. In meeting a lady ia the street you aiust not uutice her uulotis ehe tirst foowa This is imperative, except in the caHb uf familiar acquaintances. On tearing a lady always bow and raise yovir hat On meetini; a male friend, shake handa ; an acquaintance, bow, or raise the hat ; to one much your superior, do both. Always be pnnctual ; never make an appointment yini cannot keep ; and never break one unless from positive inabiUty ; and, in the latter case, apo- logize. At dinners never be late ; at even- ing parties punctuality is not so im- portant. In paying a mere visit of ceremony, cf ore two or after five in Che afternoon ; this general rule must, of course, be altered occasionally as circumstances dictate; and, unless in- vited for any particular purpose which will detain you, take your hat into the room with you. If any other visitor is in the room, the first visitor should leave early. On calling at a house to inquire after nok friend or acquaintance, send in yonr card, and wait till the servant uifomta yon of the state of his health ; then immediately leave. On no ace 'Unt enter a room nnleas hown in by the servant or ynur friend teeta you at the door without Arst knocking and obtaining permission to goia. In paying an evening visit, should there be other people at the house, go in, but do not stay long, even if firessed to do so, unless ou intimate terms. * In dress be quiet, neat, and fashion- able, without going to extremes. Eonally avoid singularity, staring euioura, and large psttemi. Neither dress above or lielow your station ; and Always suitably to the time of day. Whenever yon ai>pear in public, wear glove*. It must l>e clearly understood that marriage puts a stop to all former ac- qnaiptanceshipe-a man may have htui, unless cords are xent exceitt in sueh I )i^iittr none are isaueu. be polite withont being (oppnk, conciliatory without being servile, considerate without being anxioui^ truthful without being indiscreet, just without being severe, and generou without being lavish. The Etiquetlt of the. Dinner-talie is a matter that can scarcely be tanght Be punctual in arriving, courteous and quiet while dining moderate both in speech and in appetite. Only partake once of soup orhsh ; take no wine or beer with soup ; do not eat fish with a knife (unless fish-knives and forks are provided), but use the fork in your right hand, and a small piece of crust (which leave on the plate when done with) in your left ; always break your bread, not cut or bite it ; when a plate is handed to yon, keep it, and, without undue haste, commence eat- ing without reference to the others. It is usual to help the p^ests in regu- lar order. In the matters of finger- classes, desoe.l, Alc, Ac, "do at Itome as the Ilomans do." In the matter of giving dinners, do not invite more than you have com- fortable accommodation for ; be pnne- tual in having dinner servertion on your plate. If a junior in the company, do not speak much, nor attempt to lead the conversation. Do nut carry anything to your month *ith a knife. If you cough, place your handkerchief to your mouth. If vou have occasion to use your hand- acrchief, do not look at it afterwards. " " Do not ask anyone at table to assist JOD if there is a servant in attendance. "Never ask to be helped twice to the tame dish, nor make remarks on qual- ity or price of the articles on the table. " Always nse the proper glass for 'feach particular wine yon drink. "Do not speak or oriuk with yonr Hi"' th full. ' " If ulud by tnj of the compmy to drink wine, always replenish youi glass from the decanter, and bow. This custom is, however, almost out of date. ^ "Never pick a bone with yon* finger." In accepting invitations, write at once. Always go in evening dress to din- ner parties. After a party call, or leave your card, within a week. The mode of serving dinner what to give, how to carve and help it, as well as how to make and cook it will be found under the section "Domestic Cookery." Eiquetle in Trawll'vg. Do not take a seat in a railway-carriage or coach which you see has been engaged by any personal article being placed upon it, in conseqnence of the tempo- ral y absence of the occupier. Do not whistle or hum offensively, nor make a noise with your stick, um- brella, or feet on the floor of the car- riage. Avoid smoking, unless yon are in a smoking compartment, and not even then, without permission, if a lady be present. Avoid spitting. Do not put your foot on the oj^po- site cushion, nor open or close the window if anainst the prevailing wishes of your fellow-travellers. Do not talk loudly, especially for any lengthened time, when others are present. This is a most irritating habit most travellers prefer to travel quietly. The weather side of the carriage is that on which the rain beats or wind blows, and you can always claim to have that wmdow shut. He who sits with his face to the engine, next a window, has usually the first claim or option of having it shut or open, un- less the latter interferes with the com- fort of the other passengers. Always open the door for a lady, and assist her in getting out and in. Never bribe railway - porters or guards. Avoid the nse of the words "gent" or "party." If J ou have mere ncwsrapcrs than -*-^r<,r.iif-,'^^^;;jfl^l^~'f:^if^'^_W SOS TAKE JIT ADVICE. oiM, or having penued the only one yon have, oiFer it to your neighbour. Avoid placing your feet or legs in the way of your opposite fellow-tra- veller. Never insist on getting into a com- partment which is full, but ask per- mission to enter, if other parts of the train are fulL . If you are cultivating a moustache, a^oid constantly trimming it with your fingers. It need hardly be said, never swear SOr use profane language. Never insist on speaking to a fellow- ,veUer if he shows a disincliuation continue the conversation. )f a lady enters a compartment that it full, offer her your seat, and stand , vntil another passenger leaver. Never irritate a person who is the Wprse for liquor, and avoid conversa- tion with him. If a lady is annoyed, yon r bound to interfei-e for her protection. Avoid interfering in the quarrels of niations or of husbands and wives. If on a long journey, with one or more in the same compartment, better to exchange a few commonplace obser- vations than preserve a demure silence nd attitude. Do not fill up the seats with your portmanteau or carpet-bag, if they are nkely to be required. Do not take a dog into the compart- ment without permiuion of the other passengers. When you enter a carriage, do not k>Id np your umbrella or stick, nor thrust it out ^ou are apt to injure others. Carry it suspended in your hand, and avoid placing it on the,f oot ol any passenger when you get seated. Make yourself always agreeable and bilging ; this will generally secure you an immediate return of good feel- ing and urbanity. Etiquette for Tonng GHrls. The motto of William of Wycham is, "Manners make the man." Manners, too, frequently make or destroy the happiuess of xvomen more than we can imagine ; and what the youne girl ia, the woman is almost sure to become. . ManiiM ia, indeed, of infinite oonae* quence, for it is an index of the mind. The professor of calisthenics and the dancing-master may drill the body into easy and graceful movements. | but what will these be if the actiona lack courtesy, and the words gentle- ness. A polite child should enter the room with a bow or courtesy, which is the customary mode of showing re- spect to strangers. Sho ought to go up to those who speak to her, answer their questions clearly and distinctly, and then sit down quietly. She may hand round cakes, and make hen>eu generally useful and agreeable ; she should, in fact, be seen but not heard, and certainly never take notice of aiiy peculiarity in the dress, appearaucj^ or manner of the visitor. Young ladies should always be civil to servants or inferiors, and always polite when asking anything of them. Haughtiness and ostentation should be avoided. l^adies' Toilet. The hair should be carefully atten Jed to, brushed night and rooming, and kept clean ; a little oil may be rubbed into the roots oc- casionally ; aud ought to be frequently cut, to prevent the ends from spiittin t. The nails should be kept clean wiilt a brush and cut nicely, the skin at the roots being ruU>el back every time the hands are vrashed. The teeth being a great ornament to the face, and of unquestionable value, should be carefully attended to ; wash with a brush after each meal with tepid water, or occasionally rub with annetowel. Notice the first appear* ance of decay, and have it stopped by a good dentist. Etiquette for Ladies. It ia absolutely cs.seutial that a larfi, but do not let it appear that their arrival is the cause. \Vhen they are heut<> bands. Never adilrcss a young lady as "Miss," without the addition, of the name ; but cay " Madam," at "Miss ." In meeting a gentleman in the street whom you desire to recognise, bow slightly, but do not stop. He will then, if the acquaintance warrant it^ turn and walk with you for a few yards. A lady is not obliged by eti- quette to recognise a gentleman in the street if she does not wish to do so. If a lady meet a gentleman in the country, or in a park or squ.ire, she may, however, stop and speak. The run as to this must, of course, be re- gulated by the intimacy of the ao* qnaintance. Letter Writinr< A letter should be polite, courteous, clear, imple, and written with appropriate- ness to the subject. A good legible handwriting ia an easential accom- plishment. Use good, but plain and vndeeo* rated paper and envelopes, avoiding tiie extieaeun the aizea of enTalopc8> v^??^-j^^;:;r;|ip 810 TAKE MY ADVICE. Do not be more formal than is abso- lutely necessary, but keep stuuiousiy ;.-; from the vulgarity of a "free-and- My " style. ' ; Remember that a written letter is < /Ut important document, and a harsh ; word or expression contained in it " amy be a lasting annoyance, or worse. In all cases put the date and address An the letter, as well as the name of ;,^ihe person addressed, and let your <; aiguature be plain and distinct. In writing to a stranger on any \ matter requiring a reply, enclose a tamped addressed envelope. ' Do not use wafers wax or adhe- sive envelopes are more respectful, nd in good taste. Commence your letter "Sir," or - " Madam ;" and, if more intimate, "Dear Madam," or "Dear Miss ." A lady should not address a gentle- man other than as "Sir," unless the ac- quaintance is both long and intimate. Conclude " I am. Sir ;" or " I am, Madam, yours sincerely ;" or, more familiarly, "I am, dear Mr. , ery sincerely yours." Ceremonious notes, written in the third person, should be brief and to the purpose. Do not sign such notes. or use the first person anywhere in them. Btiqnette of the Ball-room. On entering you must, in the first place, find your hostess and make your obeisance. A gentleman must not dance frequently with one lady, nor must he engage her too many dances in advance. In private balls where there are no programmes, en- gagements should not be made imtil the dance is announced. In private balls, also, a lady has no option bat to dance when asked, or sit out that dance. When the dance ia over, the gentlemen takes the lady to a seat, or offers her refreshment. Where there ia a regular supper, the gentleman must take down his last partner, and it beside her ; or, if there be only room at the table for the ladies, he finds ^er a seat, and stands behind ker. If, however, the hostess request him to take down another lady, he must do so, first finding an escort for his last partner. The time for m^Uciiig '.^ your appearance at a public ball varies "*; ^ according to the faslxion and custom .^ of the place ; you cannot do wrong, -: however, by presenting yourself be- > tween ten and eleven. For a private ball, the invitations usually specify : ., the time. Your dress must be simpVe \ but elegant ; and remember, that to ^ .H married ladies only belongs the privi- lege of attiring themselves in those elaborate ball costumes which are at once the delight and envy of their younger sisters . Eveniiif Parties. At these, as well as at balls, a room most be jpro- vided by the hostess for the unrobing of her lady guests. The ordinary but delightful amusements of dancine,. music, and singing are proceeded witn under the mild despotism of the host and hostess. When private theatri- cals are given, the laidies invariably have the front seats. The hostess usually commences the dancing with the greatest stranger, or the most honoured guest. In leaving make as little fuss as possible, bowing slightly, if either be close to you, to the host or hostess, but making no other sign of departure. When, however, there is a general break-up, your leave- taking may be more mai ked. Do not omit to call and express your thanks and gratification to your hostess. This call should be made some morning within a week after the entertainment. The Etiquette of Conrtship. It is useless here to attempt auy supervision or dictation on "choice ' and "selection;" and we can only say that careful but delicate and private inquiry must be mutually made, and an introduction obtained either through some mutual friend, and a relative as brother, father, or uncle of the lady. On no account should the in- troduction be obtained in any other wav. There are hundreds of proper and acknowledged means of bringing young people together, as balls, par- ties, pic-nics, &c. without resorting to auy violent or presumptuous me- thods. Duuiesticated habits personal aest- K'is^r^v'!^ '''^;*:s,'?;T?r'-'xr3!?.'*i55i^E'^ ;,Bp[y.fAjr!sand the house and its furniture. Choice of % Husband. As few ladies are privileged to initiate proposals in reference to spouses, di- rections may only be given with respect to th acceptance of offers. Do not en- courage the advances of a gentleman who is believed to have jilted a lady ; yoa owe this to your sex and to society. Never believe any one whose protesta- tions of love are intense at first sight; yon may better judge the sentiments of the man who loves you by his manner than br his words. Should a gentle- man select yon for attentions in pre- ference to others, ynu are justified in reoognisinghis kindlydisposition; with a little encouragement he is likely to become your lover. Do not coldly re- ject the advances of any respectable person who honours you with nis pro- posals; the timid suitor may prove a most worthy one, and anyhow yon owe aa acknowledgment of courtesy to all who indicate towards yon respect, or friendship, or affection. Your good sense will teach you to prevent any one whom yon do not intend to marry pro- secuting his advances so far as to neces- sitate your giving him a repulse. If a handsome present is sent yon by a gen- tleman whom you cannot accept as a luver, retara it at once, with a frauk expression of yonr appreciation, aeogpk* panied by a regret that you cannot re tain so valuable a gift. In general yoa may look with favour on those gentle- men whom yourpapainvitesfrequently to his table, and mamma rejoices to introduce to her evening parties. If a suitor is known to be intemperate, or is understood to be fast in his liabits, ,< reject his offers, and on no account be entrapped by his prof&isions of refor* mation. He is not a hopeful lover whose ta.<)tc8 even verge on dissipation. His habits may improve, but do not stake your happiness upon the chance. Do not despise a lover because he ia poor, but if he is poor and lacks ap- Elication, he will not suit you as a usband. "I propose to marry your daughter," said a young medical prac- titioner to a citizen who ba.l amassed a fortune by industry. "Marry my daughter, sir ? what have yon got to keep her with f ' " My lancet only," said the young physician, "but I mean to use it." "You shall have her," said the father, struck by the young man's expression of decision. Let our young lady readers attend to these parting bints. 1. Let yonr accepted lover be some years yonr se nior ; you will respect him all the more hereafter. 2. Do not marry a vnlgar rich man ; he will not elevate yon much in the social world, and any little advantage in this way will be mor8tb.an negatived by your having to endure manners which are unpleasant to yon. 3. Break off an engagement with a suitor who proves of ntful humours cheerful to-day, and moody or morose to-morrow. How could you spend a lifetime with one of moods so variable 1 These are too often premonitory of chronic ailment, some disease of the brain. Clioico of a Wife. -Marriage is the most important step in life. An imprudent union is the cause of lif^ ,. long misery, while a judicious alliancs - is the greatest of temporal blessingiw. ;} He who marries rashly is afook Ear^^ man-iaps are to be recommendea where the parents of both parties an satisfied, here there are piuper i xrrQ 'ftr TK ANt> MANNERS. 31S of rapport, snd where th yonng lady is ^. pradmt and oonomioal habits. JkB iralak >n*n under twenty-one hovld not Tontare upon matrimony, and ao tinu haa been lost should he not marry till thirty. In choosing a wife, erery man should be guided by each ooonaels as these : 1. Remark the lady's temper. No extent of ac- oompliMiments will compensate for the laek d amiability. A lady who an- Bwen bar mother petulantly will prove thorn in her husband's pillow. If she quarrels with her companions at aehool, she will certainly scold her servants and vex her children. If she is susceptible of slishts before marriage she will after it be liable to jealous humours and other unpleasant freaks. S. Beware of flirts. A girl who bids for admiration, and has smiles for rery one, should be met upon her own terms. Marriage with the heart- less is not to be thought of. 3. Never dream of marriage with one of extra- vagant habits. A olerffyman bent on marriage dined witF a friend who possessed 'three marriageable daughters. Before dinner he had been at a loss as to which of the young ladies he should propose to. Towards the close of the meal cheese was pro- duced, and each of the three sisters took a portion. Before eating, the first pared ner morsel, the second scraped neia, and the third took the cheese just as it was. The visitor was no loager at a loss : he proposed to the lady who, cleanly without being extra- Taoat, scraped her cheese. Let every snitor carefully remark as to his ad- Btired one's views concerning domestic ozpenses and personal attire ; if in the twrental home she is heedless of out- lay, he may be satisfied that her pro- fusion will be boundless when she is admitted into her own. 4. The lady who exhibits sordid inclinations is on- snitable as a wife ; she would introduce lesnnsss at your family hearth, and Toor friends would not invite her to ihair hoBMs. It the objeot of yoar afiiwiions has a wise father and a dis- (Ml Mother, you may make your propssals with fall ooufidenoe that, U should your suit prevail, your fnturs partner will be " a crown to her hga* band." Dra* of the Bride. -=^his is of course, much regulated by fashion ; but whita or light-coloured material, with laco veil and orange flowers, is considered the most appropriate. Drew of the Bridegroom. Ordinarr morning costume, or black coat and trousers, and white waistcoat and neckcloth. Satin waistcoats and tia are not thought proper on the ocoa^ sion. The groomsman should be simi* larly attired. Drest qf the Bridesmaids. ^Unmap* ried ladies usually act as bridesmaids ; they should be costumed ia light silk, with flowers and ribbons to match. To them is assigned the duty of cut- ting up the bride-cake, and generally takmg charge of ths wedding break- fast and the guests. Weddinrj Quest* generally appear ill the morning costume worn at concert^ Ac. It is usual for some (A. then to attend the church, but they seldom go except by invitation. Bright and gay morning eostume is the most suitable style for trentlemen, and white or very light dresses for lady guests. The customary evening dress for gentlemen is, however, per- fectly admissible. Weddrng Cards. Tiiongh fashiona are continually changing with regard to wedding-cards, the plainer they aia the better. Silver-edged cards, or cards tied together with a silver cprd, are quiet and pretty. Sometimes one card only is used, with the names Mr. and Mrs. on it, or the lady's card, with her maiden name, is also placed in the envelope. The bridesmaids are entrusted with the forwarding of the cards and bride* cake to the friends of the young couple^ and a day is usually named on tbo card on which to receive their Ooa> gratulations "At Homa." A mncb-to-be-commended faahioa has of late years been largely adopted of dispensing with the use of wedoiaff- oarda. When this is so, the frisau W'^ 814 TAKE MT ADVICE. are at liberty to call as soon its they please after the return from the honey- moon. These yarioua calls, whether by invitation, or simply as morning calls, must be returned by the bride and bridegroom ; or, if that is not possible, by the bride and her chief bridesmaid ; and, with the return of these visits, the ceremonial congratu- lations and thanks come to an end. THE KAnrOVAGE OF FLOWEBS. In Tarions countries the language of flowers or rather, intimations eonp^ Toyed from person to person by means of combination of flowers ^ia Wll understood, " Id Esntnrn l&nds they talk in flowerfl. And thej tell in a garland their lovea and earea; Each blOKtion) that blooms in their Kardeii bowers, Ou its leavea a mjbtic language beari*.*' The following list of flowers and their sentiments will ensbl anyone to undeistand the system : Flo%oeTt. Acacia, Kose WliiteorlMnk rello* Acanthna Amaranth Aniaryllia Anemone Apple HlosROm Arbor Vitn A rune (Wake Robin) Anricula Scarlet Bachelors' buttooa Balm Dnai], Sweat Bay Leaf Bay Tiee Bay Wreath i^etf Orchia Belladonna Be tony Jtindweed Birch Birdafnot, Trefoil Bittr. S>wt. Nigtatahade Trnth Black 'lioru Difflcnlty Blue Bell Conntancy Miie Bottle (Centanry) Delicacy SmtimenU. Platonic affection Kiesance Sxcret Hffection Arlitice Uncliangeable Pride Sickness Temptarion Unclianging friendship Ardour in pursuit Painting Avarice Single blessedness Sympathy Hatreil I change but in dying G lory Keoard of merit InduMtry Silence Surprise Humility Gracetnlueas Kevt-n^e Box bramble Broom Kryony Bulruah Bur Buttercup Butterfly Orcltll Cactua Camellia Candy loft Canterbury BeH Cardaniima Caroation ., Striped Yellow Centanry Cliinini>> Stoicism Envy, Rcmora* Meatneaa Prosperity Docility Importunity Childishneaa, riches Gwiety Warmth Unpreteiided excellence Arcliilerlure Acknoaleiigment Paternal error Woman's love Refusal l>l^daia Felicity luieigy in advanitjr FtoiBtn. Cherry Tree t:iierry, WhiU Chestnut Cliickweed SmtimmU, Educaiiou Deception Luxury Reiidtzvoat Chiysanlliemum, Red I love V\ hite i'ruth Yellow Slighted love Cinquefoll Cixius, or Red Rose Clematis evergreen Clover, Red Cloves Cockscomb Columbine Purple Red Coriander Cow>lip ('ranberry Cresses Crocus Crow Foot Currants, Bunch of Cypress Dahlia Daisy Ijouhle Michaelmas ked Dandelion Dittany Dock l>)g'N Bane Disgon Plants Ebony EKiantine (Sweet Briar)l'oeiry Beloved dauchtet Popular favi;ur M entai beauty Poverty Industry Dignity Snigularity Folly Resolute Anxious and trembling Concealed merit Penaiveneas <:iire for heart-aelie Stability Abuse not loKratitude Yil please all Hnnrning,<t e:iiotions of lore Modesty Purity and Bw4*4>tneBS Return of happiness ConjuKsl fidelity Conlldeiice Arrogance Frivolity Estranged love, sllenee Perplexity Uopeleax, not heartless Life Voraclonsn^es Religious enthusiasm Calumny Tranquillity Love of naiora Discretion Plenty Mild dispositloa Rarity Reserve Hlu^hes Humanity ChsKriii, pals Vulgar-tuinded Jealousy A uneasiness Your quslitles surpass your beauty Virtue Obitaclea to b over' come Ennui, Tedmm Pi udeiice Widom IndilTereaM Lo%e Sf If-esteem Patriotism Cruelty, Nightshade Oak Leaf Oau Olive Orange Tree Orange Blosioa Ox Eya Osier Pansy (Heart's Eaaa) Parsley Passion Flower Pea, sweet Peach Blosaoa Pesr Tree Penny Royal Peony Periwinkle. Blue Peruvian Hellotropa Pheasant's Eya Phlox Pimpernel Pink Carnation ^ Indian l>onbla Variegated Plane Tree Plum Tree Polyanthus Lilae Pomegranate, Flowar Poppy, Red , Scarlet Prlmroaa , Evaniog . Kl Privet Queen's Rockat Ragged Kobin Kanunculos, Uardea Rocket Rose, Cabbage CItampioa Christmaa Damank . I>Mp Ked Oiielder , Moss . Musk Cluster of Red fhod) ,, (full) Th^riileaa , White (withered) York A Lancaster Rue Rush -affi-ea Sage Saint John's Wort Scabious, 8eet iiearlet l.yclinia Shamrock Snap Uragea Snowdrop Sorrel, Wild Southernwood Spearmint Sfcadaali Sitfai*l. Sorcery, wiicUcratt Bravery ViTsie Peace Generosity Your t>urlty aqntls your lovelioaaa Patience Frankneaa You oecupyajthovgbts Feasting Belief Respect 1 am yoor captlv* A fTectloQ Flee away Anger, a frowa Pleasure of memory Intoxicated with pleas aure Sorrowful remembrane* Uoaaimity Change, aaalgaattas Boldness Woman's lovt Always lovely Refusal Serious Perform yonr priflwS Pride of ncbes Confidence Mature elegaiwa Consolstioii yantastic extra vagaaM Early yoiillt Incon'4tancy UDpatmolMd aactt Defence Fashlooabla Wit Rich In attraatkM Rivalry Love's smbaasador Deserve my love Relieve my aaxlatx Youthful Lot* BaHhfulneas Touch of lifii Confession of leva Capricious beauty You chsrra nie Youth snd tieauty Beauty Ingratitude Heedless of lovt Porgelfiilnesa Union of seatiaMa* DisdslB Docility Marriaga Eateeai Animoatty,aln Dog Roes gerttyaadawntniM WhUa Lily SmtiaumU. Beautiful eyea BeloTed daughtar Good wisbes Rejected addresses Retiremaat enjoyed I kaM* >NU lir'Tnan advaiwo sai retire. avmit qiiatre el en amVre. Tb* fearopp^ site persoMH HitvHucH mu''ire. n avaxt troie d^nx foit. SiitLve% thrao twice. Grande promenade toue lef kmit. All tiM eipht dnncer. pron>*'>>adH. Le gnmi rond. -All Join hand* and *t in a eircis Lee damfe en molinH. \ .nMf^n riffht bsnd* SCri>K, Imtl roiiiut. HttO Imcll nifitln with left. La ffrattde tovr de rond. All }f>ln hand* and dsiit^ quite roiinrt to plHre<. La mime pour lea ccuialiera, The gentlemen do fliM KM me. filed' AtUmade.-Th gontlemea turn their parinerR iintter their arras. Paa de Ais^ax. Tiiis step I* peculiar to Soutliem Krsiice. and boar^ a sirutig rebfqa* biMiice to tl'e step of llie redowa. Hetraverees. Rtuni to place*. H^trayeraet en dfrnnant la main fanek,~-Thim two >^p4Mire recio)sit* peniODS > eliHiige (ilNces Travfraea drta en dnnnani la main dnilt ThO two uppoaite sxcbauge pUues, giving rigiiB hand*. Quadrilles. The Firtt Set. Vigim 1. I.B PiT*ix>. KiKhl and laflf set and mm partner- ; ladles' chain; half pt^ mensde, and half right and left. KIgnre 2. I.'Ets Leadini: lady and oppo- Nile Keiilleiuaii advance and retire; chassea ri^lit and left; croaa over to each other's places; chaKHea rixht end left; re.cros*. and turn partiiam. aMe L'SU Both rmiploa ad> Vance and retire, aud crons over; advanca and relir* again: emm, ehauMS to right and lof^ iMlatices ana turn parttwrx. Figures. La Piiui.b First lady and opp Kite nentleman croes over slvir.g right ksndi^ back with the left ; balshces fnur in s Hoe, snd half promenade; two ad vatice and retire twioa{ four advance and retire ; half rigtit and lefL Figur* 4. I. a Tiiki*i Firat cnopl* ad> vatic twice, leaving tlie lao y at left of oppofiito gentleman, and Stat gentleman rotim; two ladies cross ov**r and ehntiKe aide.-*, vbile first gentlenian pasnej* between them np the contra; the came repeated to place*; sot and turn parW ners. Or, Figaro 4. La PoCTMUlia, - TMs to '^'V^^W' tis TAKE MY ADVIOB. flUKllyBnbstUnti>d forTrnlBfl, hntthetwoare never dancd fn the HHmis quadrille. The first ouple advance twice, leaving the lady oppo- site; the three advance and retire twice ; flrMt centleman advaocea twice, and set; hand:* four half round, and half right and left. Pi KM IV 5 La Klvalk. AltchatiKeifideHand back ; leading lady and onpnsite gentleman ad- wance and retire; chaaveK right and left; cross vor ; chaHHes ri8M an^t tiiri^ ^rtiien; ladies' chain; all set in a crosH.goii- tlenian ontMide; all turn partner;! to placea ; flnish with grand promenadii. &r, all pmnie- Made or galop; advance to centre, and retire; half promenade ; advauoe roiir. retii-f, and TVi- taro to placea; ladies* chain, and grand prome- Kaeh of the flgnres Is repented by eaeh net ~ ' f partners. TreniHend Piistorale are MuhMtl- tuted one for the other at the pteaMure of the >-4Ai*c:rM. but both are not danced, tlie First Set ': I. OftDwistingof fiveand not Mil Akui^**' The beat ^" : iknown qtiadrille la Payne's First Set, but the ^.- MsaHicof^ery quadrille Is arraitged io precise tiiiia. so that no contusion ariHa; the muic, Indewd, greatly aKsiatiug the dancers. ^J The Lancers, .FlK6)te couplcK. t.\. '' Figures. Lbs LAirciaaa. Grand chain, flrat ^T^~ ouple promenade in the centre and fac* off the flgiirv, the side couples falling in behind; all chxat^s acronH and d*^hassei; all cast off. ladiet to tJie right, gentlemen to the left ; meet portiiers aad leid up the eentrn ; fall iiack in two lines, advance and retire in two kooa; turn partners to placea. Grind promenade at the end. The Caledonians. Figure 1. The two leading eooplea bands Across and back ; aet to partnora and turn ; ladies' ebaln; half promenade half right and laft. The other two couploa repeat thia Figaro t. First gentleman advancea and re- tires twice; all set at comers and turn, each lady pasaing into the next lad y'a place ; having ehaoged partnera all promenade round. The eood, third, and. fourth gentlemen repeat this giire; thoa aU will bawo ragalaod thoir place*. Figuro 8 First lady and opposlto gonlleman rfvanre and retire twioe, turning in centre, top miple leading between the opposite couple, ro- tvrulug outaido; sot at oomon and turn; all advance and retire twteo. fn a eireto, witlh handa joined ; repeated by the other oouples la auccesrtion. Figure 4. First lady and opposite geatleroaa advance and stop; their partners Iramedlately do the same; both couples turn partners to places; Udies to the right, each into the other's place; gentlemen to the left, each into the other's placn ; repeat ; promenade to placea and turn partners; other couples repeat tbo figure In auccea>ii<*n. Figure 6. leading eonple promenade round inHidii the figure; the four ladies advance and retire: the four gentleniien do likewise; all set to partners aud turn; k''"<1 chain, half round; all promenade to places, and turn nartners; all chasiiez croinpleachatne Anglalse, whilst side couples graude cualne round there. Figure 2. L'Etr. Top lady, aud lady on ber rii^t, with their oppOHite partners, perform L'Ete (each forming a aemictrcle to the left in croibing over to opposite places). Tbo sido couples repeat ibo figure. Figure S. La Poulb The top lady, and lady on her right, with opposite gentleineo, let in two eross Hues. Side eouples do liko- wise. Figure 4. La PASTOtALB. Top and bottom couples dance La Pastorale with tbo two couplea on their right. The latter do Ukawlaa with top and hottoro couples. Figure 5. La Fimali. All galopade rousd. The top and bottom couploa galopade forwards; and, whiUt they are retiring, the Nide eouples advance, and as they retire, lop and bottom couples galopade to oppoaite placea. Bide couples do the same. Top and U>ttora couples re^dvance; and, while they retire, the aide couples re-advance, and aa they retire, top and bottom galopade tack to placea. Side oouplea do likewise. I>4>uble ladies' chain, and galop- ade ronnd. Side oouplea repeat the ftgure, which flnisbas with a galop all round. Spaaisli Daao^. All stand in two lines, as for a ooontry danoa^ ex- cept that The flntt gentleman Is on the ladlos* tide, and the flrat lady on the gentlemen's etde. First gentleman and iwcood lady dance tooaeh other, and change places, while Arat lady and second gentleman do Hamo; first gantlemaB and lady dance to each other, and change plaeoa, while second gentleman and lady do aaroe ; first gentleman and second lady donee to each otbar, aad cbsngo pUoeo wbUs Ant s^^ra^ps^^w^!^?;-' '^^m^' ETIQUETTE AND MAXNERS. 319 , Indx and second gentleman do uani ; firKt iren- tluinnn and iiKcoad lady dance to each other, mud chanije plamii : all four then join hands In the centre, and ehani;e placea, in the name order as twfore, four times; all four pousette. loavlng the second lady and gentleman at the top, aa In a coimrry dance; the first cuple re- pvat the same figure (rith, every uncceediug C'>t coni- inen'ed in several places by reversitii: the po- titiou of the lady audKeuUem^in at (aay; every fuiirtb couple. The Polka. The step of the polka is simple enough when once learned. It consists merely of three stepn and one rent. The gentleman cuniiiieni-ert wl h a blight pring on hin rii;ht l\>oi, at the same irnc aliding the left food forward. This in the first inoveiueDi (the toe of ilie left foot being poiutf d outward, and the ht^ei p<.nted towa'ds tlie riglit foot). Tlie right foot is then bn.nght up to the left with a nlight Kpring. the left foot bein!{ at the Ka:oe time rnist^d. Tliis in the se- coitd inovenieut. Tlien fall on the left foni. the getiilemaii h'ddiug liiM partner by the iian>t Miid wawi, and thu lady re>tiug her left baud on her partner's niAuulUer. The SohottiBche is loiiud Jstice. popular Tlie couples stand as In the noilca. Tlie en- tleinao couiiitenceh with Ins lift t't, Aiiti htides It forward; brings np the ri|;lit lu the left foot, turning half ronnd ; twic on the right foot, turning hsif round ; twice again on the left foot, turning half round ; and then twice again on the right foot, turning half routid. Tlien begin as before, and so proceed Id a series of circles right round the room. The Walts. All the waltz steps valse a deux temps; redowa, valse a krois temps, Ac, must be learned of a master ; or, better still, of a partner who will patiently waltz with you till you are sufficiently au fait to waltz with a stranger. The things to be avoided are hurry, anxiety, and awk- wardness. Waltz Cotillon. -Take placea M for a quadrille. li'irst couple waits inside; first and second ladies advance and cross, and cross with a waltz step; tiist a n i e eond gentlemen tb* same; third and fourth couples fallow; and firr-t and second couples wal'z to places, as also do the third and fourth. The side couples sep.irate Slid join hands with top and bottom couples, foniiing four in a line; all advanco alio retire twice; tii<-n all cross and turn; ro a-ivsiice Hod retire twice, and re-cross over .to pluces. 1'lte four couples thuu *altx round to places, tirsiid chain; gentlenien remaining In their places, ladies passing under the arm Of ench gentleman till tliey have regained their places. 'I'his completes the figure, which is ri'p-ated four times, each couple in succession taking ttie lead. Circassian Circle is danced ia couples round the ball-room, the ladies at the right of the gentlemen ; the first and second couples leading off thus : Right and left dancers set and turn partners ; ladies' chain ; waltz ; and so on right round the circle, Th dance may be commenced at seyerkl places. ^e Galop. Thegalopade is Kene> rally danceil towards the end of the evening, or as the conclusion to a waltz, by any number of couples. The gentleman commences with hia left foot, and the lady with her right ; each making eight short sliding steps, and then half turn ; again advance and half turn, varied with a valse a deux temp step. Conntry Dances are nearly all danced, without any particular step, to quick music. The following is one of the easiest and most popular : Merrie England. Four lilies of sizes three ladies and thfM gentlemen; the ladies on the nghtof the gen* tieraen ; three sets of four, bauds across and Imck again, baUiicez to partners, and turn t> places. Rig'itand left and back again; ladies' chiiin and trnck again; all advance and retire, advance a secmd time, and the leading couples pass through to fsce the third line; then begin again until first couple arrive at the bottom of the dance. Polka Country Danee, Dancem form two lines ladies on the right, gentlemen on the left. Top lady and second gentleman set a polka step, and cross into each other's places ; second lady and tup gentleman repeat IM TAKE MY ADVICE. to places. The two couples polka down the middle and back again. Svne repeated till bottom couple are k top, and ao on at pleasure. Tht Triumph. This good old- fitshioned country dance is at once graceful and attractive. The dancers attnd in two row* ladles on MM ^ide, gentlemen on the other. Pint lad; and gentleman dane down the middle and up again; than the lady pasaea down the dance with the next Kenlleman, followed by her partner. The two gentlxnien now lead the lady up between them, each taking berby one hand, and boIdinK their other hands aboTe her head ; pousette all round, ami repeat fi^itre till all the ladieB have been taken in triumph through the Atnca. H'ighlcmd Red. This, more or less, la the general reel of the English, Irish, and Scots ; except that the latter adopt the Highland step, which cannot be taught on paper. The dancers, in parties of three or four a bidy, or twv ladies back to back, be- tween two gentlemen, in line to form one reel chassez and form the fignra eight, the gentlemen changing places at each turn of the figure eight, and dance to partners ; and continue the figure according to the tiioa of ths music. Sir Roger de Coeerley. This, ths merriest of the old English country dances, is usually the Lut dance of the evening. All the eoiiipany, yonng aadold, form la tv lines ; laHple Joining bands and allowing the otiier couples to pass under; the first couple remaiutng at Ik* I ~ p**t ad KMcaa. *!ri> f' .1 .i-, . "rwrrf^T^, '^T* ' 7-^-^:r*. i$J}Ff^.^!^^y%^.m!^'*^C^^^r^}r^:. i.! T7.rr--- .*.nyiW|HJ,4fl| - -S 7 XIV. LADIES' WORK. ; S^tellWQTk. This is a nice wy of using up scraps of silk, satin, and Tlvt, which would otherwise be too mall to convert to any useful purpose. Pin-cushions, sofa-cushions, and many ^ilar things are done in this way; and when calico and cambric are used, 'juilts are made. Rich materials look very handsome in mosaic patterns, Stars, diamonds, and other fancy hapea, which should be cut from card- board or tin plates. Old envelopes, or other waste writing-paper, cut from the shapes, may be used in backing up tiie pieces. The satin or othormateriiil is then tacked on the paper, and the Tarious pieces are sewn together. It requires care to arrange the colours well. The study of any mosaic wood- work will greatly aid in this, as far as the effects of light and shade are con- cerned. C/o board, with a margin of ribbon be- tween, and stuffed with flannel. The flannel leaves for needles should be of different sizes, neatly cut in delicate points around the edge, or worked with coloured silk. These books can be round, or square, or oblong. Some make butterfly needle-books ; the out- side wings of embroidered velvet, the inside of silk, and flannel, for needles, between. The body is stuffed with emery. Needle-books tfe made in many &ncy shapes a pair of bellows is one of the most popular. Each side forms a pin-cushion, with a piece of kerseymere for needles between them, and a bodkin for the nozzle. Emery Ba^B are made in rarions forms. iSome are merely little square bags, stuffed hard with emery ; othem are made round, and painted like an apple, plum, or peach ; others imitate a little barrel, with coloured cord for hoops. But the prettiest are imita- tions of strawberries, made of crimsoa merino, worked with green and brown silk to represent the calyx and spots of the strawberry. Unless these Sage are made of very firm stuff, they should be lined, for the emery is apt to sift out. Slnittinjf. Persons with weak sight, and even those who are ^uite blind, can produce delicate knitted articles. Great attention must be paid to the position of the hands and fingers in knitting. The implements sre either two, four, or five iieetllcs, sometimes called pins. The one on which the stitches are to be transferret) is held 21 ^22 TAKE MY ADVICE. in the right hand ; the work itself, and the other needle, or needles, in the ^Jt. The work being held in the left hand, the needle in the lame haiid must De held closely pressed between the palm and the third and fourth fingers, while the foremost stitches are kept near the point by the thumb and the second finger ; the first is thus left free to assist in knitting, slipping the stitches forward, shortening the point of the needle, &c. The other needle is held between the thumb and first finger of the right hand, and rests on the palm. If four or five needles be employed, the two absolutely in use must be held as described ; the others naturally fall below the left hand. Now look to the following instructions and the ^grams. To Cast on tckh Tico Pins. Make a loop at the end of the thread, and put it on the left-hand pin ; take the other pin in the right hand, and slip it intQ the loop . . pass the thread between the two pins, and bring the point of the right-hand pir. in front ; pass the threat through the loop on the lef . pin; there will then be ; loop on each pin (see dia- gram). The loop must the be slipped on to the left- hand pin. Bfpeat, by put ting the rignt-hand pi through the loop, and pass- ing the thread between tlM pins as before. Plain Kvittinp.'When yon have cast on the stitches, the pin with tht ctitches on it must be held in the left hand; turn the thread round ihr little finger of the right hand, and pass it under the second and third fingers, and over the fore-finger ; with the right hand put the other pin into the first loop on the left pin ; with the fore- finger of the right hand the thread must be passed between the pins, and, by bring- ing the head through, one stitch is formed | then take the loop of the left pin and re- peat. To Slip a Stitch is to transfer a stitch from the left pin to the right withou* knitting it. In all knitting the fimt stitch of every row should be slipped to make the edge firm and even. T^is is not given in the directions to work the patterns, as it would much lengthen tho dercription, but is to be observed v.- a fixed rule ; for example, when a row commences thus, knit two together, work Wji' 'r.-*.s'i'Sjf' LADIES' WORK. 828 u follows : Slip the first stitch, knit the second, and turn the slipped stitch over the knitted one. To Ma^ Two, Three, or More StUches. Turn the thread as many times round the pin as F G, and in the next row ; pearl a stitch and knit a stitch alternately, tak- ing off one turn of the thread each time, foras many stitches as were made in the row be- fore. To Make a Stitch. Bring- ing the thread forward be- tween the pins. When this stitch is worked in the next row, it will form an opa stitch. To Knit Two Stitches together. Take two stitches with the right-hand pin, and knit as one stitch. To Knit Three Stitches together. Slip one stitch, knit two stitches together, and with the point of the left-hand pin turn the slipped stitch over the two knitted together, leaving but one stitch. Peart, also called Seam, Back, or Hib-StUch. -Be- gin the row with the thread in front of the pin, pass the point of the pin doum the st tch, turn the thread round the pin, and take it off as in plain knit- ting ; repeat, always keep- ing the thread in front. Pearl and Plain Stitche* in the Same Mow.FtMt the thread to the b the side of the heel, and on oue needle . (i knit the 34 stitches that were left for ''\ the front, then lift 17 stitches on the . l- other side of the heel, and on that needle knit the half of the gusset, one plain row all round, and do wn the side of J^ the heel that was first lifted to the last three stitches, knit two together, knit ~ one, knit the front across, and, at the ^ beginning of the next needle, knit one, ' take two together, work round and repeat these intakes every alternate row 10 times at each side of the heel ; work plain round four inches in length, keeping the needles in the same posi- tion as when the heel was finished ; the front of the stocking being on osie needle, there should be the same num- ber of stitches on this needle as on the two back needles i begin the intakes at the same side of the ^tockiug as at the heel, three switches from the end of the neeille on the under side of the foot, take two together, knit one, then on the next needle knit one, taketwoto- gether, work to the laat three stitchsi^ TAKE MT ADVTOM. take two together, knit one, next needle knit one, take two together, repeat these four intakes every alternate row till there are 24 stitishes in all, being 12 on the front needle and 12 on the two back ; place them together, and knit one front and one back stitch together, slip the one stitoh over the last worked one, and so close the toe. Oentleman's Comforter. Materiait : Six-thread fleecy wool, blue and whiter or any two colours ; needles. No. 9. Cast on 68 stitches, knit five plain rows, 6th row knit five stitches, make one, take two together to the end but five, knit them plain. Three rows plain knitting. Repeat from the 6th row, and knit three patterns in each colonr until long enough ; cast off, and finish with a fringe. Oroohet is, perhaps, the most popular kind of fancy needlework. By at- tending to the following instructions, any lady may acquire a knowledgis of the mMe of proceeding. STITCHBS USED IN CROCHET. [- Chain Stiteh is the foundation atitch in aU crochet. Make a loop on the hook and draw the cotton through it. This forms the first chain stitch. By drawing the cotton through this one, a second stitch is formed ; and so con- tinue. Plain or Single Crochet. Insert the hook in the foundation loop, and draw the thread through the two loops. Double Crochet. Insert the hook in the loop, and draw the cotton through it, which will leave two loops on the hook ; draw the cotton through the two loops, which leave* one loop on the hook. TrMe Slitch. Twist the cotton once over the hook ; insert the hook in the loop and draw the cotton through, there will then be three loops on the hook ; draw the cotton throueh two loops, there will then oe two loo{> on the hook ; draw the cotton through the two loops, there will then be one loop. Long Stitch. Twist the cotton twice over the hook, insert the hook in the loop, and draw the cotton through, there will then be four loops on the hook ; draw the thread through two loops, which leave* three loops ; again draw the thread through two loops, there will be two loops ; once more draw the thread through two loops, there will be one loop. If a longer stitch is re- quired, twist the cotton again over the hook. In working the patterns be careful to observe the difference between the ^words "into" ana "under;" the former means "into the loop," while the latter is worked into the space " under the loop." This plan i* adopted ia all the crochet-book*. LADIES' WORK. 327 Crochet Anti-macaisar of Fingering Wool. Materials : Two hanks scarlet wool, two white, one yeUow, ooe black, and a bone crochet-hook. Work with the scarlet wool 5 chain stitches, then 3 treble, patting them in the second chain-stitch, then 3 chain and 3 treble, putting them in the same chain-stitch as the other 3. This is the 1st row. Turn the work round, make 3 chain, work 3 treble into the centre chain of last row, then 3 chain and 3 treble into the same centre hole, turn, and repeat till you have 25 points in the stri[>e. Work 4 stripes ot scar- let and 3 of white. Join the yellow wool at the beginning of the 1st stripe, and work round it thus make 7 chain-stitches, work I double-stitch in the 3 chain-stitches which form the point, then repeat till it is worked round. Do so to the other 6 stripes. When this is done, they are joined to- gether with the black wool, scarlet and white stripe alternately. Join the black to the scarlet stripe at the be- ffinning, make 5 chain, work it by a aouble-stitch into the yellow chain of the white stripe, then 5 chain and a double-stitch into the yellow of the scarlet stripe, repeat till you get to the end of the row, join on the other stripes in the same manner. Finish by making of the wool left 14 tassels, two inches ia length, to be fastened to the top and bottom of the anti- macassar Crochet Cushion in Wool. Make a chain the length of the cushion with the darkest shade cf red, and work 2 rows of double crochet, each row be- Kinning at the same end. 3rd row. With 2nd shade 4th row. With Srd shade work 3 stitches. 2 of gold, 7. Repeat from to the end. 6th row With 4th shade, 2 stitches, ] gold, 2 red, I gold, 1 red, 3 gold, 1 red. Repeat from *. 6th row. 1 lightest red, '2 gold, 2 red, 2 gold, 3 rod. Repeat from *. 7th row. ITie same colour and pattern as the last. 8th row. The same as 5th. 9th row. Same as 4th. 10th row. Same as 3rd. 11th row. Same as 2nd. 12th row. 1 darkest red and 1 lightest gten 1 atemately to he end of the row. 13th row. With lightest green work 1 long, 1 chain, miss 1, and re> peat to the end. In the 14th, 15th, 16th, and 17th rows use the 2nd, 3rd, 2nd, and 1st shade of green, being dark in the centre and light on eacE side. A narrow ribbon velvet can be run in the centre row of green. Crochet Edging. Commence witb 12 chain. Work 1 single in 4 doable chain-stitch, 1 chain to cross the stem, 1 single in roand loop, 3 treble, I single. Repeat these 5 stitches twice more in round loop, 4 single on stem, 9 chain, 1 single in Srd chain back to form a dot ; 3 chain, join to 3rd divi- sion of leaf, 9 chain, make a dot, 3 chain, join to 2nd division of leaf, 10 chain, turn back. 2nd row. 1 single m 1st chain stitch. After last dot turn back 3 chain, 2 treble 3 times in loop formed by 10 chain ; 3 chain, 1 single in same loop ; turn back 4 chain, 1 single in each 3 chain of last row, 9 chain, make a dot, 3 chain, 1 single in Srd chain-stitch from last dot in 2nd row. 9 chain, make a dot, 3 chain, 1 single in 1st chain-stitch after 1st dot in 2nd row. Repeat from the com- mencement, making 19 chain instead of 12, and 4 chain joining to the last dot of last row ; then 10 chain ; before turning back, work 1 single in Srd chain-stitch after 1st dot in last row, and join 1st division of leaf to the S chain before last dot in last row. If ettinff. The first preparation for this kind of work is a piece of fine string or strong thread. Tie it in knot to go over one foot, and come np to a convenient distance from theeyes; or a shorter string may be fastened to the knee or to a heavy cushion. Bar- TAKB Ur ADVICE. ing filled your needle, fasten the end of the thread in a slip-knot on the tirrap, and yon are ready to begin. Plam Ketttng. Pass the thread titna joined to the stirmp over the fare^ second, and third fingers of the left hand, the fore-finger being close to the knot, and the mesh held under the thread, and straight along the finger. Paaa the threM under these fingers, and catch it np with the thumb. Leave it to hang over the hand in a loop, pass the needle np fhroogh the loop over the fingers, nder the mesh, and under the founda- tion-thread or the stitch to be worked. Praw the needle through, in doing which yoo form a loop, which catch over tiM fourth finger of the left hand. Ondually let the ttiread off the three finger^ And tighten it into a knot, to form itself close to the mesh. Then mtdnally tighten the loop, still over Uie fourth finger, toMng care not to let U do mUUU i* drawn nearly Rghl. This is the elementary stitch in Netting the 6nly one^from which every p.ittem \ compounded. If well done, the tlUch will just be tight enough to aUow the mesh to sUp from it, and the knot will be quite close to the mesh. It forms a diamond. . Square Netting. To produce a piece (fit netting which shall be square, and la which the holes shall be of the same Ibape, begin on one stitch ; in this net two. Turn, and do one stitch in the first, and two in the last. Turn again, ted work a stitch on every stitch but %he last ; in this do two. Continue iintil yon have, along one side, as many holes but one as you require. Tor instance, if in your pattern yon lukve thirty-six, yon want thirty-five only. Now do a row, stitch for stitch, without any increase. This makes the 'ourner square. After this, net the last two stitches of every row together, 'antil you have but one. Fancy Stiteke. Round Netting. Tliis stitch is particularly strong, there- Tore especially suitable for purses, mit- tens, kc. From the mode of working it contracts considerably, and will re- ouire at least a fifth more stitches VUti pUin netting with the same mesh to make any given length. Begin aa for plain netting, but draw the needle completely out from under the mesh, without inserting it in the stitch ; then pass it through the loop on which yon are to work, turning the needle up- wards and towards yon. Tighten the stitch, aa in common netting. Honeycomb Netting. This requires four rows for a perfect pattern, and must have an even number of stitchos. 1st row. Miss the first stitch, and net, instead of it, the second, then the first ; now net the fourth, and after- wards the third. Repeat to the epd of the row. 2nd row. Plain netting. 3rd row. Net the first stitch plain, then miss one ; net the next ; net the missed stitch ; repeat, until yon come to the last stitch, which net plain. (This row, it will be observed, is exactly like the first, but with a plaiA stitch at the beginning and ending ot the row, to throw the holes into the proper places. ) 4th row. Plain net- ting. Repeat these four rows alter- nately. Long Trcifled Stitch. Do a row of round netting with a fine mesh ; a plain row, with a mesh double the size ; and then another row like the first. (Useful for purses.) Embroidering on Netting is done either in simple tlaming, which only permits such geometrical patterns aa can be worked by counting threads ; or by real embroidering of flowers, leaves, and other designs, in chain- stitch. To do this, have the pattern drnM'n on light-coloured crape, which tack over the surface of the netting, and put the latter into a small hana- frame. The instrument ssed for the work is a tambour-needk, and it is to be done in the ordinary tambour- stitch. Generally, in this sort of work, the flowers, leaves, stems in short, every part of the design are edged with a line of chain-stitch in the finest ^oKl thread. When all the embroidery IS done, draw out the thread of crape, a yon would those of canvas in work- ing on canvas and cluth. Netitd Ned-tie. Six shsdesof blfl Berlin wool ; mesh small ; hot eighty ititdhes ; aet six rows id eb abada^ LADTE!? WOBK S2 repeat the ehades until of the width required ; cast off, and tinish with daisy tassels. Herring bone Stitches. Theee stitches are used in such a large rariety of work that some explanation of them is necessary. Both the plain and fancy stitches are much used as trimmings for children's and ladies' dresses. The various stitches make cheap and pretty additions or headings to embroidery in place of insertion. This work is alsO suitable for dresses and jackets made of washing; materials. In using coarse silk, twist, or tine cord, allowance must be made fur the difl'er- ence in the size of the stitches. Chain Stitch. Make a knot in the thread, and draw the needle through Continue the stitch, and it will form a chain resembling crochet or tambour. Simple Hfi-ring-hone Stitch. This may be worked by closely observing to the right side of the material ; in- sert the needle again in the same place, and draw it out a little nearer to you ; the thread should form a loop under the needle ; do not draw it too tightly. ii :p:^tt^t4i^:^':t:i^^M^ n'.mv^^:^^\^Xi^-. ^m E the diagram better than by any expla- nation we can give. Place the needle straight in the material, keeping the thread always underneath the needle. Coral Stitch. Place the needle dia- jOeMAliMMiMiiMMMMAtiBAifcBiiliiii iitiiiHiMmBBiiiieaaftcs&iiS'.sSi gunally in the work instead of straight, as in the one above. Double Coral StUch. This stitch ia worked in the same manner as the preceding one ; the only difference is that it has two branches instead of one. 70IHT-LACE WOBK. Before commencing to work the patterns, they should be rendered strong by being pasted or gummed on coloured caUco. The outline of the de- sijp is formed by tacking Hawthorn's braid over the broad hnes, the stitches being taken rather close, and across the braid, to prevent it from stretching. When fastening on or off, a small piece of the braid is turned in neatly. When the outUne has been formed by the braid, the lace stitches are worked in with Mecklenburg thread, the sizes varying according to the de- gree of coarseness required. In fastening off the thread, greait care should be taken to do it securely. When the whole design is worked, the tackings of the braid should be carefully cut, and the pattern preserv'ed for after use. Poinl de Brvxeliet. This is the most simple of tne stitches used in Point- lace, and is the foundation of all the others. It is produced by making a succession of button-, hole stitches, distant from each other about the sixteenth part of an inch, leaving the loops loose, and all the same length. Hay- thorn's braid has an imitation of the Brussels eilging attached, which saves the necessity of working it. Brussels Lace. This is a repe- tition of the former stitch, and is carried backwards and forwards uatil the whi/le E^pace is filled ng.' TAKS MY ADVreB. c f /^wLiu-^ '' ing a short length of the thread to work the next row on ; draw the needle through, and a sort of double stitch, secure and li^t, is formed. The distance of the stitches mnst be regulated by the fine- ness of the work and the size of the thread used. The tecond row is worked in a similar manner, only the needle is passed through the loops of the first row, and then inserted into the second row of loops, working from right to left Guipure Dart, or Raleigh Lace. This illustration r^ presents one of the most q!- tul varieties of this branch of needlework, because it is ap- plicable to many other kinds of work as well as to the point lace. The bars may be car- ried from one point to another in any irregular manner, as 'it is not necessary to preserire onifonnity, which would give _ .__ _ ... , the work a formal appearance. groundwork are filled in with this looping backwards and forwards, every line U Worked in solid button-hole stitch with very fine thread, introducing the dot according to taste The dot, which is generally introduced in the centre of each bar, is formed as follows : After working three or four stitches in the button-hole or Point dc Bnixclles rtitch. tnrn the thraad roi'nd from right to left, put the needle iutu ihe last close stitch, bringing it inside the loop; thea Donbl* Point de Bnusllss. Vv^ '^f. fSfRSW LAJHES" WaSK. sn iske the thread -which forms the left aide of the loop, and tum the thread ihne tiines rotmd the needle ; dmr onMbe needle, and coBtinae to finish the lin^ with the close stitchet. Point ek- Vemte, This stitch is the same as the Point d'e Bmxelles, except that four bntton-hole stitches must be worked in each loop instead of one. Point (I'AngUterre. This is a useful stitch, and has a pretty effect. The ground- work is formed by passing the thread across the space to be filled up, and fastening it by a stitch at the o{^>osite side to keep it in its place ; then pass the needle on througn a space according to the size required for the squares, and carry the thread back to the other side. When a sufficient num- ber of threads are inserted to fill up the space, they must be crossed in the same manner, taking care to carry the thread, as in darning, under and over the first row of lines. A spot is then worked in each point, where the threads cross each other, by passing the needle under and over the four threads, five or six times round, carrying the thread to the next 'mint by twisting it twice round the cross line. Bosftte of Point cFAngtflfrrt is siteikr in character to the preceding stitch, bnt Comn.ence by carriiing a line across the Pgint da Tsidsa^ ToiDt d'Ai>t(iMm. M used for filling up smaller spaces. space, and return by twisting the thread eight or ten times round the first, thus making a double twisted line ; pass the needle on to a space which will divide the opening into eight divisions, and carry the thread backwards and forwards in the same manner as the first. When eight of these twisted lines are made, fasten them together with a stitch in the centre ; then commence the spot in a similar manner to the previous stitch, bnt work more rounds eight or ten will be required, and finish by carrying the thread back to the edge by twisting it twice round the first foundation SoirtU of Point d'ApgUUm. line- Dotted Venetian Bart. Pass the thread across the space two or three times ; work four or five button-hole stitches over them, then leave one loose, and upon it work three or four button-hole stitches. Repeat this to the end rf the bar. TAKE MT ADVICE. fir if,. LUtie Venetian Edging. To form this make one etitch, as ia Point de Bruxelles, and in the loop thus formed work one tight button-hole stitch before making the next loop. Sorrento Edging. Commence by working a stitch tho same as in the Little Venetian Edging, and then another about half the length, and continue a long and a short stitch alternately ; the length of the stitches depending on the space to be filled, but the usual sizes would be about an eighth and a sixteenth of an inch. Raleigh Bars. Commence as iu the Dotted Venetian Bars, bymaking a bar of twoorthree threads, andworking on them a few button-hole stitches ; then pass the needle over the bar instead of passing it through the loop, and bring it out to the right of the new loop, leaving a loop of thread about an inch and a half long, which hold beneath the left thumb, and pass the needle eight times round the right-hand side of the loop. Now remove the thumb, and draw it up, which will form a knot ; slip the needle up between the threads which form the bar, and continue the button-hole stitches and knots to the end. Spanish Point. Make an underlay of soft cotton, over which work, very closely together, even and smooth, a suc- cession of button-bole stitches. The edge is sometimes finished with dotted Venetian or Raleigh bars. Open English Lace. Make a number of diagonal bars rather more than an eighth of an inch apart, then add a line of perpendicular and one of horizontal threads, and work a spot where the bars cross each other, as in the Eng- hsh lace. The effect is improved if the horizontal and up- right threads are made coarser than the other two. Barcelona Lace. The first row is worked the same as the Sorrento edging, but the second row has four tight etitches worked in the wide space ; the third is the same as the first, and repeated. GXTEFimE D'AST. Point d'Esprit. This effectiT stitch forms a light and elegant grounding where heavy stitches are mtroduced into the pattern. As will be seen, it is simply a very loose button-hole stitch, or "Point de Bruxelles," as it is termed in point-lace work. The stitches are taken from centre to centre of the squares of netting ; and, when a row is worked the distance required, turn the frame and proceed to work backwards, icterlacmg the stitches with the other row by passing the needle under the upright bars of netting just above the bottoms of LADIES WORK. sat Point de Reprise. Wheel. th loops already worked, which Becares them in their places. It ia this interlacing whicn gives the effect to the worfcr- Poiiit de Reprise. This stitoh ia nseful for forming stars, flowen, &c., and is darned over and under the netting to form the flower de* sired; but this illustration is adapted to a fan-like pattern. A twisted thread is taken across two aquarea and darned over and unrler. Wheel. This is used to fill up ona or four holes of the''netting. It haa picots attached, and an examination of the previous diagrams will indi* cate the mode of working. Tatting, or Frivolita. ba this fashionable and easy work ther are only two stitches, the English and the French stitch ; and tneaa are generally used alternately. PoMkm of tlie Hands. The shut- tle being tilled with cotton, Ieav about half a yard at the end. Hold the shuttle between the thuDib and the first and seconl fingers of the right hand, and tho thread, an inch or two from the end, between the thumb and first finger of the left. Pass the thread round the fingers of the left hand (holding them rather apart), and bring it up again lietwcen the thumb and fore-tiuger, thua making a circle. English Stitch. Let the thread be- tween the left hand and the shuttle fall towards yon. Slip the shuttle downwards under the loop, between the first and second fingers, and draw it ont with a slight jerk towards the right, in a horizont al position, when a loop will be formed on it with the thread which was passed ro\ind the fingera of the left hand. Hold the shuttle steadily, with the thread stretched out tightly, for, if you slacken it, the loop instantly transfers itself to this thread, and becomes a tight instead of a slip-knot. While holding it thus stretched out, work up the knot with the second finger, till it comes close up to the thumb. French Stitch. Instead of letting the thread fall forward, throw it beck in a loop over the finger of the left hand, and pass the shuttle up between the thread round the fingers and this loop. Draw it up, and complete it as the other. Double Stitch. These two stitches, worked alternately. Picot. This is the little loop, or purling, ornamenting the edge. It is made with a gilt purling-pin. Lay the point of the pin parallel trith and close to the edge of the stitches. Pass the thread which iroes round the fingers over the pin before miking the next stitches. All the picots on one loop of tatting ought to be aiaue without withdrawing th* pin. m TAKE MT ADViaS. To Join Loops. They are always united by the picotg, which should be on tite first of any two to be joined. lu it draw.the cotton which goes' round the fingers of the left hand, and slip the shuttle throuch this loop ; tighten the cotton again ovt r the fingers, and continue. Sometimes a needle and thread are used in joining patterns. In this cale, leave a longer thread to begita with, and then thread the needle on it. ' To Wcsh Tatting. ~Co\ct a bottle with flannel, on which tack the tatting; rub it with a lather of white soap, and boil it ; rinse it out, and pull it very carefully out before ironing. A piece of clean linen should be laid over it, between it and the iron. Anotlir tray. Put the lace in cold water and soap in an enamelled saucepan, and place it on the fire until it boils, rinse in luke- warm blue water, roll in clean cloth, and, when nearly dry, carefully stretch i% out and straighten all loops with a fine pin. Pattebns in Tattin'o. er aad Fig. 7 the under prt of the prim rose eoin^lote. fl. TAKE ^r ADVICE. I' I rif ux LADlEl? WORK. i37 Oeranium. Materials : The gera- nium is made in the same way as the primrose, except that the petals ai-e not indented at the top. lAly of the Valley. Materials: White aiuzle Berlin woolforthe petals, ft deep ycflow for the pistils, a deep gas-green for the leaves ; some fine and medium size wire, and a wool needle. The Petals are four in number ; the wire must be very fine, and bent to the exact shape of Fig. 9, care being taken to have it nicely pointed. The mode of working is the same as in the primrose, white wool being used. When the petals are worked, the tops should be inart is completely coloured. Pour the remainder out, let the vase dry, and then add another coat of, varnish. A vase so prepared may hold water, but we do not recoinmend the tiisl. An inner vessel, filled with water, might rea! the npper and love" psrta is inteudet! !i^:pfr>s^is?^j!!f ,f f-i-f?*^ - ; 'T^w^' LADIES WORK. SS9 to Im black, and that of the centre light, the colour mnat be-appliedwith brashes, and not ponred in as directed. Each part should also be dry before the next band is applied. Great taste ia required in the choice of the ground colour^ras on it ereatly depends the truthful hue of the china. Vitro-manie, or Imitation Stained Olass. One of the prettiest orna- mentations for windows is decora- tive glais-work. The materials are inexpensive and at hand. The best prints for the purpose are the co- loured frontispieces of music, or co- loured groups of flowers. Heads alone look well ; but, whatever be the de- sign, it must be coloured. Ta^e one of these frontispieces, damp it through with a sponge and water, let it remain on a clean and smooth cloth till equally white paint ; with the point of a knife mix it with a very little turpentine, and a sufficient portioA. of yamish to render it thin. Paint over somewhat thickly a sheet of paper. Lay the oval, or the square design which has been varnished, on to the net, and cut away the portion of the Centre of the net where the design will come. Now lay the net from which the centre has been cut on to the paper, so that it shall absorb the paint on one side of the net; let it stay a few minutes, then take it up and lay it on the glass, taking care that it touches the glass in every part. Let it remain on the glass for a quarter of an hour, then strip it off; a perfect impression of the net will be left on the glass. When this is quite dry, varnish the back of the picture again ; varnish also damp ; then get a frame of a slate, the the char portion of the glass, which full size of the picture, or nearly so ruh some paste on the Hat edge of the frame, letting it lie well on the sur- face; take up the print, place it on the frame ; press the paper well down on it, let it remain some hours till dry; it will then, when tapped with the fingers, sound like a drum. Then procure some crystal, or white hard varnish, or Canada balsam, and varnish the picture on both sides. When dry, varnish it again, and perhaps a third time, as the oftenerit is varnished the more transparent it will be, but it must be perfectly dry between each varnishing. The picture parts of masio frontispieces are generally in- closed with an oval or square ; take it out of the frame, and cut it in either of these lines, if there are any, as the case may be. It is now ready for putting on the window ; but first get a square of figured net, such as is sold for ladies' sleeves. Have the net the exact size of the pane of glass ; get 8om thin white paint, mixed princi- pally with turpentine, or buy a tube of flake-white this is already a thick i answers to the shape of the piotnre; then place the two varnished surfaces together, pressing the print well on the glass, that it may not slip. The window-pane will now be complete^ and will last for years. Fainting on Silk or Satin. Make an outnue. then lay on with care a wash of isinglass, which will remove the glare and sleekiness of the silk, and make the colours work freely; melt the isinglass in clear water so aa not to be glutinous, otherwise it would spoil the colours and discolour the silk ; make the lights by a small tint mixed with flake white, of the colour of the intended flower, just sufGcient to give a degree from the colour of the silk ; for instanclb, if a blue flower, a very small quantity of bice or blue verditure mixed with white, using less of the white in proportion as the shades ^ow darker, indigo may be used alone m the darkest. Take care never to lay the colours on thick, as they will crack, to prevent which mix a littla white sugar -candy with the gam* water. :> u XV. COUNSEL AND INFORMATION roR NURSES AND MOTHERS. The Xr-OTsing of the Sick. All wnmen are likely, at some period of their lives, to be called on to per- form the duties of a sick-nurse, and bonld prepare themselves as much as poasiblf), by observation and reading, for the occasion when they may be req uired to perform the office. The main re- quirements are good-temper, compas- sion for sutferiug, sympathy with suf- ferers, which most women worthy of the name possess, neat-handedness, Suiet manners, love of order, and clean- ness. With these qualifications there will be very little to be wished for ; the desire to relieve suffering will inspire a thousand little attentions, and sur- mount the disgusts which some of the oBces attending the sick-room are apt to create. Where ser ous illness visits a household, and protracted nursing is likely to become necessary, a prufes- ional nurse will probably be engaged who has been trained tu her duties; but ia some families, and those not a few let ns hope, the ladies of the family would oppose such an arrangement as k failure of duty on their part. There ia, besides, even when a professional narsa is ultimately called in, a period of doubt and hesitation, while disease has not yet developed itself, when the patient must be attended to ; and, in these cases, some of the female servants of the establishment must give their sttendance in the sick-room. There are, also, slight attacks of cold, in- fluenza, and accidents in a thousand forms, to which all are subject, where domeatio nursing becomes a necessity ; where disease, though unattended with danger, is nevertheless accompanied bj' tlie nervous irritation incident to illness, and when all the attention of the domestic nurse becomes nece&sary. In the first stage of sickness, while doubt and a little perplexity hong over the household as to the nature of the sickness, there are some things about which no doubts exist : the patient's room must be kept in a perfectly pure state, and arrangements made for proper attendance ; for the first canon of nursing, according to Florence Night- ingale, its apostle, is to "keep the air the patient breathes as pure as the ex- ternal air, without chilling him." This can be dune without any preparation which might alarm the patient ; with proper windows, open fireplaces, and a supply of fuel, the room may be as fresh as it is outside, and kept at a temperature suitable for the patient's state. Windows, however, must be opened from above, and not from below, and draughts avoided ; cool air admitted beneath the patient's be.-ui chills the lower strata and the floor. The care- ful nurse will keep the door shnt when the window is open ; she will also take care that the patient is not placed be- tween the door and the open window, nor between the open fireplace aud the window. If confined to bed, she will see that the bed is placed in a thorough- ly ventilated part of the room, but out of the current of air which is pro- duced by the momentary opening of doors, as well as out of the line of draught between the window and the ' open chimney, and that the tempera- tnre of the room is kept about 64. Where it is necessary to admit air by the door, the window should be dosed ; but there are few circnmstances in which good air can be obtained through the chamber door ; through it, on the contrary, the gases generated in the lower parts of the house are likely to be drawn into the invalid chamber. These precautions taken, and plain nourishing diet, such aa the patient desires, furnished, probably little mora NURSING OF THE SICK. M Mn be done, anlesi more serious cymp- toma present themselves ; in which case medical advice will be sought. Under no circumstances is ventila- tion of the ick-room so essential as in cases of febrile diseases, usually con- sidered infections ; snch as typhus and puerperal fevers, influenza, hooping- cough, small and chicken-pOx, scarlet fever, measles, and erysipelas : all these are considered communicable through the air ; but there is little danger of infection being thus com- municated, provided the room is kept thoroughly ventilated. On the con- trary, if this essential be neglected, the power of infection is greatly in- creased and concentrated, in the con- fined and impure air ; it settles upon the clothes of the attendants and visitors, especially where they are of wool, and is frequently communicated to other families in this manner. The comfort of feverish patients, and in* deed of most sick persons, is greatly increased by being sponged with tepid water, in which camphorated spirit is dropped. A teaspoouful should be poured into a quart of water, and a patient may be sponged every two hours, in warm weather. Under all circumstances, therefore, the sick-room should be kept as fresh wid sweet as the open air, while the temperature is kept up by artificial heat, taking care that the fire burns clear, and gives out no smoke into the room ; that the room Li perfectly clean, wiped over with a damp cloth every day, if boarded ; and swept, after sprinkling with damp tea-leaves, or other aromatic leaves, if carpeted ; that all utensils are emptied and clean- ed as soon as used, and not once in fonr-and-twenty hours, aa is sometimes done. " A slop-pail," Miss Nightin- gale says, "should never enter a sick- room ; everything should be carried direct to the water-closet, emptied there, and broueht up clean ; ia the best hospitals the slop-pail ia nn- known." I do not approve," says Miss Nightingale, " of making house- maids of nurses, that would be waste of means ; but I have seen surgical BSten, women whose hands were worth to them two or three guineas a week, down on their knees, scouring a room or hut, because they thought it was not tit for theit^patients ; these women had the true nurse-spirit." Bad smells are sometimes met by sprinklingalittleliquidchlorideof lime on the floor; fumigation by burning pas- tiles is also a common expedient for the purification of the sick-room. They are useful, but only in the sense hinted at by the medical lecturer, who com- menced his lecture thus : "Fumiga- tions, gentlemen, are of essential im- portance ; they make so abominable a smell, that they compel you to open the windows and admit fresh air." In this sense they are useful, but ineffec- tual unless the cause be removed, and fresh sir admitted. The sick-room should be quiet ; no talking, no gossiping, and, above all, no whispering, this is absolute cruelty to the patient ; he thinks his complaint the subject, and strains his ear painfully to catch the sonnd. No rustling of dresses, nor creaking shoes either ; where the carpets are taken up, the nurse should wear list shoes, or some other noiseless material, and her dress should be of soft material that does not rustle. Miss Nightin- gale denounces crinoline, and quotes Lord Melbourne on the subject of wo> men in the sick-room, who said, " I would rather have men about me, when ill, than women ; it requires verr strong health to put up with women Ungrateful man ! but absolute quiet is necessary in the sick-room. Never let the patient be waked out of his first sleep by noise, never ronsed by anything like a surprise. Ahraya sit in the apartment, so that the pa- tient has you in view, and that it ia not necessary for him to turn in speak- ing to you. Never keep a patient standing ; never speak to one while moving. Never lean on the sick-bed. Above all, be calm and decisive with the patient, and prevent all noises overhead. A careful nnrse, when a patient leaves his bed, will open the window wide, and throw the clothes back so AS thorough ly to air the bed She will '.- Mi ADVICE ON NURSING. ayoid drying or airing anything damp i the utmost importance ; and in the in the sick-room "It is another fallacy," says Flor- ence Nightingale, "to suppose that night air is injurious; a great authority told me that, in London, the air is never bo good as after ten o'clock, when smoke has diminished ; but then it must be air from without, not with- in, and not air vitiated by gaseous air*. A grr^t fallacy prevails also," he says, m another section, "about flowers poisoning the air of the sick- room : no one ever saw them over- crowding the sick-room ; but, if they did, they actually absorb carbonic Mid, and give off oxygen." Cut flowers case of a young mother with her first child, it would be well for her to seek advice and counsel from her more ex- perienced relatives in this matter. In the first place, the engaging a monthly nurse in good time is of the utmost importance, as, if she be competent and clever, her services will be 80U). spirit-drinking must not be included out smells nusuited to a close room, while the atmosphere of the sick-room diould always be fresh and natural." 'Patients," says Miss Nightingale, "are sometimes starved in the midst dE plenty, from want of attention to the ways which alone make it possible for them to take food. A spoonful of beef- tea, or arrowroot and wine, or some ther Ught nourishing diet, should be giran every hour, for the patient's tommch will reject large supplies. In Tary weak patients there is often a nervous diSculty in swallowing, which is much increased if food is not ready and presented at the moment when it in her habits ; but these are happily much less frequent than they were in former days. Eeceiving, as she often will, instruc- tions from the doctor, she should bear- these in mind, and carefully carry them out. In those instances where she does not feel herself suflScieutly informed, she should ask advice from the medical man, and not take upon herself to administer medicines, &o., without his knowledge. A monthly nurse should be between thirty and fifty years of age, suf- ficiently old to have a little experience, uu piTsecuvoi av luc luuiucuv .. ucu .v i and yet not too old or infirm to be is wanted : the nurse should be able { able to perform various duties requir- to discriminate, and know when this | ing strength and bodily vigour, bhe moment is approaching." should be able to wake the moment Diet suitable tor patients will de- she is called, at any hour of the pend, in aome degree, on their natural i night, that the mother or child may bkes and dislikes, which the nurse have theirwauts immediately attended will do well to acquaint herself with Beef-tea is useful and relishing. Eggs are not equivalent to the same weight of meat. Arrowroot ii less nourish- ing than flour. Butter is the lightest aiM most digestible kind of fat. Cream, in some diseases, cannot be replaced. Observation is the nurse's best guide, and the patient's appetite the rule. Half a pint of milk is equal to a quarter of a pound of meat. The MontUy ITurse. to. Good temper, united to a kind and gentle disposition, is indispensa- ble ; and, although the nurse will fre- quently have much to endure from the whims and caprices of the invalid, she should make allowances for these, and command her temper, at the same time exerting her authority when, it is necessary. What the nurse has to do in th wav of cleaning and dusting her lady's room, depends entirely on the esta- blishment that is kept. Where there The choice of a Buwthly nurse is of are plenty of servants, the none, at '-': ' ~r^'- ^''^^^TjFTir DUTIES OF THE MONTHLY NURSE. ooane, has nothing whatever to do bnt attend on her patient, and ring the bell for anything she may require. Where the number of domestics is limited, she should not mind keeping her room in order; that is to say, sweeping and dusting it every morning. If fires oe necessary, the housemaid hould always clean the grate, and do all that is wanted in that way, as this, being rather dirty work, would soil the nurse's dress, and unfit her to approach the bed, or take the infant, without soiling its clothes. In small establishments, too, the nurse should herself fetch things she may require, and not ring every time she wants anything; and she must, of course, not leave her invalid unless she sees everything is comfortable, and then only for a few minutes. When down tairs, and in the company of the do- mestios, the nurse should not repeat what she may have heard in her lady's room, as much mischief may be dune by a gossiping nurse. As in most houses the monthly nurse is usually sent for a few days before her services may be required, she should see that all is in readiness ; that there be no bustle and hurry at the time the con- fiuement takes place. She should keep two pairs of sheets thoroughly aired, s well as night-dresses, flaunels. ic, &o. All the things which will be re- quired to dress the baby the first time should be laid in the basket in readi- ness, in the order in which they are to be put on ; as well as scissors, thread, few pieces of soft linen rag, and two or three flannel squares. If a berceau- nette is to be used immediately, the nnrse should ascertain that the mat- tresses, pillow, ftc. are all well aired; and if not already done before she ar- rives, she should assist in covering and trimming it, re. noyance, "The Wet-Xurse ;" bnt, also, we believe there are thou-iands of excellent wives and mothers wbo pass 5TTS5r: M4 THE WET I/^USSE. through life withotrt even a temporary eiubroglio in the kitchen, or suffering a state of moral hectic the whole time of a nurse's empire in the nursery or bedroom. Our own observation goes to prove, that although many un- qnalified persons palm themselves off ou ladies as fully competent for the duties they so rashly and d'shonestly na'elock there will be no occasion for luncheon, which too often, to the injury of the child, is made the cover for a fint dinner. Animal food once in twenty-four hours is quite sufficient. All spirits, unless in extreme cases, should be avoided ; and wnne is still more sel- dom needed. With a due quantity of plain digestible food, with early hours, and regularity, the nurse will not only be strong and healthy herself, but fully capable of rearing a child in health and strength. There are two points all mothers, who are obliged to employ wet-nurses, should remember and be on their guard against. The first is, never to allow a nurse to give medicine to the infant on her own authority ; many have such an infa- tuated idea of the healing exetUene* of castor-oil, that they would admin- ister a dose of this disgusting grease twice a week, and thmk they had done a meritorious service to the child. The next point is, to watch carefully, lest, to insure a night'* sleep for herself, she does not doee the infant with Godfrey's cordial, or some soothing syrup or narcotic po- tion, to insure tranquillity to th one and give the opportunity of sleep to the other. The fact that scores ot nurses keep secret bottles of these deadly syrups, for the purpose of stilling their charges, is notorious ; and that many use them to a fearful extent is sufficiently patent to all. It therefore behoves the mother, while obliged to trust to a nnrse, to use her best discretion to guard her child from the unprincipled treat- ment of the person she must, to a certain extent, depend apon and tmst ; and to remember, in all oases^ rather than resort to castor-oil ot sedatives, to consult a medical man for her infant in preference to foUov- ing the coonael of bar butm. l'-<.\t. XVI. THE REARING AND CARE OF CHILDRENi FhyBioloffy of Life, as illiutra- td by Ses^iration, Circnla- tioa, and Digestiou. The infantine management of chil- dren, like the mothers love for her offspring, seems to be bom with the child, and to be a direct intelligence of Nature. It may thus, at first sight, appear as inconsistent and presump- taons to tell a woman how to rear her infant a* to instruct her in the manner of loving it. Yet, though Nature is unquestionably the best nurse, Art makes ao admirable a foster-mother, that no sensible woman, in her novi- tiate of parent, would refuse the ad- monitions of aJt, or the teachings of experience, to consummate her duties of nurse. It is true tliat, in a civilized state of society, few young wives reach the epoch that makes them mothers without some insight, traditional or practical, into the management of in- laiits : consequently, the cases wherein % woman is left to her own unaided in- telligence, or what, in such a case, may be called instinct, and obliged to trust to the promptings of Nature alone for the well-being of her child, are very rare indeed. Again, every woman isnot gifted with the same physical ability for the harassing duties of a mother ; and though Nature, as a general rule, has endowed all female creation with the attributes necessary to that most beautiful and, at the same time, holiest function the healthy rearing of their offspring the cases are sufficiently numerous to establish the exception, where the mother is either physi- cally or socially incapacitated from undertaking these most pleasing du- ties herself, and where, consequently, she is compelled to trust to adven- titious aid for those natural benefits which are at once the mother's pride and delight to render to her chllo. In these cases, when obliged to call in the services of hired assistance, she must trust the dearest obligation of her life to one who, from her social sphere, has probably notions of rear- ing children diametrically opposed to the preconceived ideas of the mother, and at enmity with all her sentiments of right and prejudices of position. It has justly been said w e think by Hood^that the children of the poor are not brought up, but dragged up. However facetious this remark may seem, there is much truth in it ; and that children, reared in the reeking dens of squalor and poverty, live at all, is an apparent anomaly in the course of things, that, at first sight, would seem to set the laws of sanitary provision at defiance, and make it ap- pear a perfect waste of time to insist on pure air and exercise as indispens- able necessaries of life, and especially so as regards infantine existence. We see elaborate care bestowed on a family of children, everythiuK stndifd , that can teed to their personal cojctf. fort pure air, pure water, regnlar ablution, a dietary prescribed by art, and evtry precaution adopted that medical judgment and maternal love can dictate, lor the well-being of the parent's hope ; and find, in despite of all this care and vigilance, dieease and death invading the guarded treasure. . We turn to the fetor and darknesf that, in some oV^Kiure court, attend the robust brood who, coated in dirt, and with mud and refuse for play- things, live and thrive, and grow into manhood, and, in contrast to the pale face and flabby flesh of the pampered child, exhibit strength, vigour, and well-developed frames, and our belief in the potency of the life-giving ele- ments of air, light, and cleanliness re- j ceives a shock that, at first sights , I wonld appear faUl to the implied bea J; w THE CARE OF INFANT LIFE. HI flte of these, in reality, all-sufficient attributes of health and life. But as we must enter more largely on this subject hereafter, we shall leave its consideration for the present, and return to what we were about to pay re- specting trtisting to others' aid in the rearing of children. tJ ere it is that the young and probably inexperienced mother may find our remarks not only an assistance but a comfort to her, in as far as, knowing the simplest and best system to adopt, she may be able to instruct another, and see that her directions are fully carried out. The human body, materially con- sidered, is a beautiful piece of me- chanism, consisting of many parts, each one being the centre of a system, and performing its own vital function irrespectively of the others, and yet dependent for its vitality upon the harmony and health of the whole. It is, in fact, to a certain extent, like watch, which, when once wound op and set in motion, will continue its function of recording true time only so long as every wheel, spring, and lever peiiorms its allotted duty, and at its allotted time ; or till the limit that man's ingenuity has placed to its ex- istence as a moving automaton has been reached, or, in other words, till it has run down. What the key is to the mechanical watch, air is to the physical man. Once admit air into the mouth and nostrils, and the lungs expand, the heart beats, the blood rushes to the remotest part of the body, the mouth secretes saliva, to soften and macerate the food ; the liver forms its bile, to separate the nutriment from the di- gested aliment ; the kidneys perform their oflBce ; the eye elaborates its tears, to facilitate motion and impart that glistening to the orb on which de- pends so much of its beauty ; and a dewy moisture exudes from the skin, protecting the body from the extremes of het and cold, and sharpening the perception of touch and feeling. At the same instant, and in every part, the arteries, like innumerable bees, are everywhere laying down layers of muscle, bones, teeth, and, in fact, like the coral zoophyte, building up a con- tinent of life and matter ; while the veins, equally busy, are carrying away the debris and refuse collected from where the zoophyte artenes are build- ing this refuse, in its turn, being con- veyed to the liver, there to be conver- ted into bile. All these and they are but a few of the vital actions constantly taking place -are the instant result of one gasp of life-giving air. No subject cau be fraught with greater interest than watching the first spark of life, as it courses with electric speed "through all the gates and alleys" of the soft, insensate body of the infant. The effect of air on the new-born child is as remarkable in its results as it is wonderful in its consequence; buttoun- derstand this more intelligibly, it must first be remembered that life consists of the performance of three vital func- tions ReSPIKATION, CiRCULATlOSf, and Digestion. The lungs digest the air, taking from it its most nutritious element, the oxygen, to give to the impoverished blood that circulates through them. The stomach digests the food, and separates the nutriment chyle from the aliment, which it gives to the ))lood for the development of the frame ; and the blood, which is understood by the term circulation, digests in its passage through the lungs the nutriment chyle to give it quantity and quality, and the oxjf- (ffn from the air to give it vitality. Hence it will be seen, that, speaking generally, the three vital functions re- solve themselves into one Digestion; and that the lungs are the primary and the most important of the vital organs; and respiration, the first, in fact, as we all know it is the last indeed, of all the functions performed by the living body. The Lniitfs Heapiratioii. The first effect of air on the infant is k slight tremor about the lips and angles of the mouth, increasing to twitchings, and finally to a convulsive contraction of the lips and cheeks, the consequence of sudden cold to the nerves of the face. This spasmodio HB TffX PHTSTdLOOr OF EARLY LIFE. Mtion produces gasp, causing the wit to rush through the month and nostrils, and enter the windpipe and up- per portion of the flat and contracted Inngs, which, like a sponge partly im- mersed in water, immediately expand. Thin is succeeded by a few faint gobs or pants, by which larger volumes of ir are djrawn into the chest, till, after A few seconds, and when a greater bulk of the lungs has become inflated, the breastbone and ribs rise, the chest ex- pands, and, with a sudden ^tart, the infant gives utterance to a succession of loud, sharp cries, which have the effect of filling every cell of the entire organ with air and life. To the anx- . ions mother, the first voice of her child is, doubtless, the sweetest music he ever heard ; and the more loudly it peals, the ^eater should be her joy, M it is an indication of health and trength, and not only shows the per- fect expansion of the lungs, but that the process of life has set in with vig- our. Having welcomed in its own existence, like the morning bird, with shrill note of eladness, the infant ceases its cry, ana, after a few short obs, usually subsides into sleep or quietude. At the same instant- that the air mahea into the lungs, the valve, or door between the two sides of the heart and through which the blood had previously passed is closed and hermetically sealed, and the blood taking a new course, bounds into the longs, now expanded with air, and vhich we have likened to a wetted aponge, to which they bear a not unapt affinity, air being substituted for water. It here receives the oxygen from the atmosphere, and the chyle, or white blood, from the digested food, and b- oomea, in an instant, arterial blood, a Yital principle, from which every solid and fluid of the body is constructed. Besides the lungs. Nature has provided another respiratory organ, a sort of supplemental l\mg, that, as well as , being a covering to the body, inspires j air and expires moisture ; this is the euticle, or skin ; and so intimate is tha coaaaction between the skin and lungs, that whatever injures the first, is certain to affect the latter. Hence the difficulty of breathing c- perienced after scaldt or bums on the cuticle, the cough that foUovjg tlie ab- sorption of cold or damp by the skin, the oppressed and laborious breathing experienced by children in all eruptive ' diseases, while the ra^h is coming to the surface, and the hot, dry skin that always attends congestion of the luuys j and fever. The great practical advantage de- rivable from this fact is the know- ledge that whatever relieves the one benefits the other. Hence, too, toe great utility of hot baths in all afiec- tions of the lungs or diseases of the skin ; and the reason why exposure to cold or wet is, in nearly all cases, fol- lowed by tightness of the chest, soie throat, difficulty of breathing, and cough. These symptoms are the con- sequence of a larger quantity of blood than is natural remaining in the lungs, and the cough is a mere effort of I f.- ture to throw off the obstruction caused by the presence of too much blood in the organ of respiration. The hot bath, by causing a larger amount of blood to rush suddenly to the Nkin, has the effect of relieving the lunga of their excess of blood, and by equalis- ing the circulation, and promoting perspiration from the cuticle, affords immediate and direct benefit, both to the lungs and the system at large. The Stomach. Bi^esticn. The organs that either directly or indirectly contribute to the process of digestion are, the mouth, teeth, tongue, and gullet, the stomach, small intestines, the pancreas, the salivary glands, and the liver. Next to respira- tion, digestion is the chief fuAction in the economy of life, as, without the nutritions fluid digested from the ail- ment, there would he nothing to supply the immense and constantly recurring waste of the system, caused by the activity with which the ar- teries at all periods, hut especially during infancy and youth, are btrildjng np the frame and developing the body. :.-rr.i^; THE REARING OP GBILDREK. In infancy (the period of which our pre- sent anbject treats), the series of parts engaged in the process of digestion may l>e reduced simply to the stomach and liver, or rather its secretion the bile. The stomach is a thick muscu- lar bag, connected above with the gullet, and, at its lower extremity, with the commencement of the small intestines. The duty or function of the stomach is to secrete from the a/teries spread over its inner surface, a sharp acid liquid called the gastric inicf.; this, with a due mixture of saliva, softens, dissolves, and gradually digests the food or contents of the stomach, reducing the whole into a soft pulpy mass, which then passes into the first part of the small intes- tines, where it comes in contact with the bile from the gall-bladder, which immediately separates the digested food into two parts; one ia a white creamy fluid called ehyle, and the absolute concentration of all nourish- iiient. which is taken up by proper vessels, and, as we have before said, ci.ried directly to the heart, to be made blood of. and vitalized in the luags, and thus provide for the wear and tear of the system. It must be here observed that the stomach can only digest m'uit, for fluids, being in- capable of that process, c*n only be ahaorbed; and without the result of digestion, animal, or at least hunan life, could not exist. Now, as Natnie has ordained that infantine life shall be supported on liquid aliment, and as without a digestion the body would perish, some provision was necessary to meet this difficulty, and that pro- vision was found in the nature of the li^id itself, or, in other words, thb . MILK. The process of making cheese, or fresh curds and whey, is familiar ' to most persons ; but as it is necessary to the elucidation of our subject, we ! will briedy repeat it. The internal | membrane, or the lining coat of a calf's stomach, having been removed from ' the organ, is hung up, like a bladder, to dry ; when required, a piece ia cat oiT, put in a jug, a litt'o warm water poured upon it, and af Mir a few hours it is.fit for use; the liquid so made being called rennet. A little of this rennet, poured into a basin of warm milk, at once coagulatSk the greater part, and separates from it a quantity of thin liquor, called whey. This u precisely the action that takes place m the infant's stomach after every supply from the breast. The cause is the same in both cases, the acid of the gastric juice in the infant's stomach immediately converting the milk into a soft cheese. It is gastric juice ad- hering to the calf's stomach, and drawh out by the water, forming ren- net, that makes the curds in the basin. The cheesy substance, being a solid, at once undergoes the process of diges- tion, is separated into chyle by the bile, and in a few hours finds its 'way to the infant's heart, to become blood, and commence the architecture of its little frame. This is the simple pro- cess of a baby's digestion : milk con- verted into -cheese, cheese into chitfU, chyle into blood, and blood into flesh, bone, and te^inent, how simple is the cause, but how sublime and won- derful are the effects ! We have described the most im- portant of the three functions that take place in the infuit's body re- spiration and digestion; the third, namely circulation, we hardly think it necessary to enter on, not being called for by the requirements of the ' nu4'se and mother ; so we shall omit its notice, and proceed from theoreti- cal to more practical considerations. Children of weakly constitutions are just as likely to be bom of robust parents, and those who earn their bread by toil, as the offspring of Inxnry and atlluence; and, indeed, it is (tfatnst the ordinary providence of Nature to suppose the children of the hardworking and necessitous to be hardier and more vigorous than those of parents blessed with ease and com- petence. All children come into the world in the same imploring helplessness, with the same general organization and wants, and demanding, either from the newly -awakenod mother's low, of \ S.:^. SM TITE NEW-BORN CHILD. from the memory of motberly feeling in the nurse, or the common appeals of humanity in those who undertake th* earliest duties of an infant, the Mme assistance and protoctiou, and the same fostering care. The Infant. We have already described the phe- nomena produced on the new-born ehild by the contact of air, which, after a succession of muscular twitch- ings, becomes endowed with voice, and heralds its advent by a loud but brief succession of cries. But, though this is the general rule, it sometimes happens (from causes it is unnecessary here to explain) that the infant does BOt cry, or give utterance to any audi- ble sounds, or if it does, they are so faint as scarcely to be distinguished M hnman accents, plainly indicating that life, as yet, to the new visitor, is neither a boon nor a blessing ; the infant being, in fact, in a state of sus- pended or imperfect vitality, a state of qwiM existence, closely approximat- ing the condition of a stUl-birth. As soon as this state of things is discovered, the child should be turned on ita right side, and the whole length of the spine, from the head down- wards, mbbed with all the fingers of the right hand, sharply and quickly, without intermission, till the quick Action has not only evoked heat, but lectricity in the part, and till the load and sharp cries of the child have thoroughly expanded the lungs, and atisfactorily established its life. The operation will seldom require above a minute to effect, and less frequently demands repetition. If there is brandy at hand, the fingers before rubbing may be dipped into that, or any other spirit. There is another condition of what we may call "mute births," where the child only makes short ineffectual gasps, and those at intervals of a mi- nute or two apart, when the lips, eye- lids, and fingers become of a deep purple or slate colour, sometimes half the body remaining white, while the other half, which was at first swarthy, daepeiu to a livid hoe. This condi- fs tion of the infant is owing to tllO; valve between the two sides of the heart remaining open, and allowing the unvitalized venous blood to enter . the arteries and get into the circula- tion. The object in this case, as in tha '" previous one, is to dilate the lunga r as quickly as possible, so that, by t)ie ! sudden effect of a vigorous inspiration, the valve may be hrmly closed, and the impure blood, losing this means of egress, be sent directly to the lungs. The same treatment is therefore ne- cessary as in the previous case, with the addition, if the friction along the spine has failed, of a warm bath at a temperature of about 80 degrees, in which the child is to be plunged up to the neck, first cleansing the mouth and nostrils of the mucus that might interfere with the free passage of air. While in the bath, the friction along the spine is to be continued, and if the lungs still remain unexpauded, while one person retains the child in an inclined position in the water, another should insert the pipe of a small pair of bellows into one nostril, and while the mouth is closed and the other nostril compressed on the pipe with the hand of the assistant, the lungs are to be slowly indated by steady puffs of air from the bellows, the hand being removed from the mouth and nose after each inflation, and placed on the pit of the stomach, and by a steady pressure expelling it ont again by the mouth. This pro- cess 18 to be continued, steadily in- flating and expelling the air from the lungs, till, with a sort of tremuloua leap. Nature takes up the process, and the infant begins to gasp, and finally to cry, at first low and faint, but with every engulp of air increasing in length and strength of volume, wnen it is to be removed from the water, and instantly wrapped (all but the face and mouth) in a flannel. Some- times, however, all these means will fail in effecting an ntterance from the child, which will lie, with livid lips and a flaccid body, every few minutes opening its mouth with a short gasp-,- '~ '' ing paut, and than subs.ding into $i'"* 7- T^S^Z-J V-^-ir '^iif^^SW'- THE MANAGEMENT OF INFANTS. 351 atate of pulseless inaction, lingering probably some hours, till the spas- modic pantings growing further apart, it ceases to exist. The time that this state of negative vitality will linger in the frame of an infant is remarkable ; and even when all the previous operations, though long-continued, have proved ineffec- tual, the child will often rally from the simplest of means the applica- tion of dry heat. When removed from the bath, place three or four hot bricks or tiles on the hearth, and lay the child, loosely folded in a flan- nel, on its back along them, taking care that there is but one fold of flan- ael between the spine .and heated bricks or tiles. When neither of these articles can be procured, put a few clear pieces of red cinder m a warm- ing pan, and extend the child in the same manner along the closed lid. ka the beat gradually diffuses itself over the spinal marrow, the child that was dying, or seemingly dead, will Frequently give a sudden and ener- getic cry, succeeded in another minute by a long and vigorotu peal, making ttp, in volume and force, for the pre- rious delay, and instantly continuing its existence by every effort ia its nature. With these two exceptions re- itored by the means we have pointed Jut to the functions of life we will proceed to the consideration of the :;hild healthily bokn. Here the Srst thing that meets us on the threshold of inquiry, and what is >ften between mother and nurse not >nly a vexed question, but one of vex- ktious import, is the crying of the ;bild ; the mother, in her natural loxiet}', maintaining that her infant mist t^ ill to cause it to cry so much >r so often, and the nurse insisting that all children cry, and that nothing s the matter with it, and that cry- ng does good, and is, indeed, an sspecial benetit to infancy. The inxious and unfamiliar mother, though lot convinced by these abstract say- jQgs of the truth or wisdom of the ixplanation, takes both for granted ; ind, giving the nurse credit for more knowledge and experience on this head than she can have, contenteily resigns herself to the infliction, as a thing necessary to be eodured for the good of the baby, but thinking it, at the same time, an extraordinary in- stance of the imperfectibility of Na- ture as regards the human infant ; for her mind wanders to what she has observed in her childhood with puppies and kittens, who, except.when rudely torn from their nurse, seldom give utterance to any complaining. We, undoubtedly, believe that cry- ing, to a certain extent, is not only conducive to health, but positively necessary to the full development and physical economy of the infant's being. But though holding this opinion, we are far from believing that a child does not very often cry from pain, thirst, want of food, and attention to its per- sonal comfort ; but there is as much difference in the tone and expression of a child's cry as in the notes of ao adult's voice ; and the mother's Mr will not be long in discriminating be- tween the sharp peevish whine of irri- tation and fever, and the louder inter- mitting cry that characterizes the want of warmth and sleep. All these shades of expression in the child's inarticulate voice every nurse should understand, and every mother will soon teach herself to interpret them with aa accuraoy equal to lan- guage. There is no part of a woman's duty to her child that a young mother should so soon make it her business to study, as the voice of her in/ant, and the language conveyed in its cry. The study is neither hard nor ditficult; a c\oie attention to its tone, and the expression of the baby's features, are the two most import.int points de- manding attention. The key to both the mother will find in her own heart, and the knowledge of her success in the comfort and smile of her infant. We have two reasons both strung ones for nrginz on mothers the im- perative necessity of early making themselves acquainted with the na- ture and wants of their child : the first, that when left to th entire r*- "ACCIDENTALLY OVERLAID." ponsibility of the baby, after the departure of the nurse, she may be ble to undertake her new duties with more confidence than if left to her own resources and mother's instinct, without a clue to guide her through thn mysteries of those calls that vi- brat through every nerve of her nature ; and, secondly, that she may be abit to guard her ohiUl from the nefarious practices of unprincipled nurses, who, while calming the mo- * ther's mind with false statements as to the character of the baby's cries, rather than lose their rest, or devote that time which would remove the cause of suffering, administer, behind the curtains, those deadly narcotics which, while stupefying Nature into sleep, insure for herself a night of many unbroken hours. Sueh nurses as have not the hardihood to dose their infant charges, are often full of other schemes to still that constant and reproachful cry. The most fre- quent means employed for this pur- pose is giving it something to suck omethiog easily hid from the mother, or, when that is impossible, under the plea of keeping it warm, the nurse oorers it in her lap with a shawl, and under this blind, surreptitiously in- serts a finger between the parched lip, which possibly moan fo drink ; and, under this inhuman cheat and delusion, the infant is pacified, till Kature, balked of its desires, drops into a troubled sleep. . These are two of our reasons for impressing upon mothers the early, the immediate ne- cessity of putting themselves sympa- thetically in comiuanication with their child, by at once learning its hidden language as a delightful task. We must strenuously warn all mothers on no account to allow the nurse to sleep with the baby, never herself to lie down with it by her side for a night's rest, never to let it sleep in the parent's bed, and on no account keep it longer than absolutely neces- sary, confined in an atmosphere loaded with the breath of many adults. The amoiut of oxygen required by n infant is so large, and the quantity oonaumed by mid -life and age, and the proportion of carbonic aoid thrown off from both, so considerable, that an infant breathing the same air can-, not possibly carry on its healthy exis- tence while deriving its vitality from so corrupted a medium. This objec- tion, always in force, is still mora objectionable at night-time, when doors and windows are closed, and amounts to a condition of poison, when placed between two adults in sleep, and shut in by bed-curtains ; and when, in addition to the impu- rities expired from the lungs, we remember, in quiescence and sleep, how large a portion of mephitic gas is given off from the skin. Mothers, in the fulness of their affection, believe there is no harbour, sleeping or awake, whore their Infants can be so secure from all possible or probable danger as in their own arms; yet we should astound our readers if we told them the statistical number of infants who, in despite of their motherly solicitude and love, are annually killed, unwittingly, by such parents themselves, and thu from the persistency in the practice we are so strenuously condemning. The mother frequently, on awaking, discovers the baby's face closely impacted between her bosom and her arm, and its body rigid and lifeless ; or else so envel- oped in the "head -blanket" and su- perincumbent bed-clothes, as to ren- der breathing a matter of physical impossibility. In such cases the jury in general returns a verdict of "Ac- cidentally overlaid;" but one of " Care- leas suffocation" would be more in accordance with truth and justice. The only possible excuse that can be urged, either by nurse or mother, for this culpable practice, is the plea of imparting warmth to the infant. But this can always be effected by an extra blanket in the child's crib, or an eider-down coverlet, or, if the weather is particularly cold, by a bottle of hot water enveloped in flan- nel and placed at the child's feet ; while all the objeotMns already ur^ed as derivable from animal heat vol- parted by actual contact are entirely obviated. There is another evil at* . ^A^^'S^. THE MOTHER'S MILK. 853 ling the sleeping together of the mother and infant, which, as far as regards the latter, ve consider quite as formidable, thongh not so imme- diate as the others, and is always fol- lowed by more or less of mischief to the mother. The evil we now allude to is that most injurious ]'-ractice of letting the child suck, after the mother has fallen asleep, a custom that natu- rally results from the former, and which, as we have already said, is injurious to both mother and child. It is injurious to the infant by allow- ing it, without control, to imbibe to distension, a fluid sluggishly secreted and deficient in those vital principles which the want of mental energy, and of the sympathetic appeals of the child on the mother, so powerfully produce on the seci-eted nutriment, while the mother wakes in a state of clammy exhaustion, with giddiness, dimness of sight, nausea, loss of appe- tite, and a dull aching pain through the back nd between the shouldei-s. In fact, she wakes languid and nnre- freshed from her s!eep, with febrile symptoms and hectic tiuphes, caused by her baby vampire, who, while dragging from her her health and strength, has excited in itself a set of symptoms directly opposite, but fraught with the same injurious cou- Mquences " functional deiauge- ment." The Milk. As Nature has placed in the bosom of the mother the natural food of her oflfspring, it must be self-evident to every r<'tleuting woman, that it becomes her d.ity to study, as far as lies in her power, to keep that reser- voir of nourishment in as pure and invigorating a condition as possible ; for she must remember that the ^iMin- titi/ is no 'ure proof of the quality of thiis alinieiactation is always an exhausting process, and as the child increases iu size and strength, the drain upon the mother becomes great and depressing, llien somo- thing more even than an abundant diet is i-equired to keep the mind and body up to a standard sufficiently healthy to admit of a oonstant and nutritious secretion being performed without detriment to the physical integrity of the mother, or injury to the ebild who imbibes it ; and as sti- mulants are inadmissible, if not posi- tively injurious, the substitute re- quired is to be found in a tonic. To the laear a rery vuli^ar potation for a delicate young motiier to take instead of the more subtle and cons the true time will be found in the medium between both. But of this we may be sure, that Nature never ordained a child to live on suction after having endowed it with teeth to bite and to grind ; and nothing is more out of place and unseemly than to hear a child, with a set of twenty teeth, ask for the "breast." The practice of protracted wet-nurs- ing is hurtful to the mother, by keep- ing up an uncaUeJ-foi, and, after the proper time, an unhealthy drain on her system, while the child either de rives no benefit from what it no ionge: requires, or it produces a positive in- jury on its constitution. After tht period when Nature has ordained the child shall live by other means, the Btcretion of milk becomes thin and de- teriorated, showing in the flabby Hesh and puny features of the child both its loss of nutritious properties and the want of more stimulatmg aliment. Though we have said th*t twelve mouths is about the medium time a bkby ibould be suckled, we by no means wish to imply that a child should be fed exclusively on milk for its first year ; quite the reverse ; the in- fant can hardly be too son their bodies. What mother ever 'oiind her girl of six or seven stand quiet while she was cur'iug her hair? 1.0W many times nightly has she not o reprove her for not stauii^g still lnrin'.r the proce'ss? It is the snme with the unconscious infant, who can- not hear to be moved about, and who las no sooner grown reconciled to on )ositiun than it is forced re'.uctant'y nto another. It is true, in one in- itauce the child has intelligence to 'uide it, and in the other not ; but the tterresqf motion, in both instances, resent coercion, and a chilii cannot be too little handled. On this account alone, and for the moment setting health snd comfort out of the qnestion, we beg mothers to simplify their baby's dress as much as possible ; and not only to put on as little as is absolutely necessary, but to make that as simple in it* con- trivance and adjustment aa it will CARE OF INFANT8. admit of ; to avoid belly-bands, roUera, girths, and everything that can im- pede or confine the natural expansion of the digestive organs, on the dne performance of whose functions the child lives, thrives, and develops its ihvsical being. The following list of laby-linen is the smallest quantity possible oonsistent with keeping a t baby clean and nice : 6 shirts, 2 belts or 4 flannel strips, 4 pilches, 6 night> gowns, 4 long flannels, 6 white petti- coats, 4 monthly gaiuui, 6 robes, 4 head squares, (> bibs, 4 rollers or swathes, 2 waterproof pilches, 1 hooil, 1 cloak, 1 jacket, 2 caps, 6 pair of shoes, 4 dozen napkins. BEABIirO BT KAVD. Artieles necessary, and How to nse them. Preraration of Foods. Baths. Advantages of Baring by Hand. As we do not for a moment wish to be thought an advocate for an artificial, in preference to the natural, course of rearing children, we beg our readers to understand us perfectly on this head ; aU we desire to prove is the fact that a child can be brought up as well on a spoon dietary as some examples to be found of those reared on tne breast ; when there is a necessity for substituting artifi- cial for its natural food. It will not be thus leas liable to infectious diseases, and more capable of resisting the virulence of any danger that may attack it; but without in any way depreciating the nutriment of its natu- ral food, we wish to impress on the mother's mind that there are many cases of infantine debility which might eventuate in rickets, curvature of the spine, or mesenteric disease, where the addition to, in proper quantities, of an artificial and more stimulating ali- ment, would not only give tone and strength to the constitution, but at the same time render the employment of mechanical means more benefi- * eial. And, finally, though we would never where the mother had the strength to suckle her chUd super- sede the breast, we would insist on making it a rule to accustom the child, as eariy aa possible, to the use of an artificial diet, not only that it may aaquire more vigonr to help it over the ills of childhood, but that, in the absence of the mother, it might not miss the maternal sustenance; and also for the parwnf sake, that, idiould the milk, from any cause, become vi tiated, or suddenly cease, the child can be made over to the bottle and the spoon without the slightest appre- hension of hurtful consequences. To those persons unacquainted with the system, or who may have been erroneously informed on the matter, the rearing of a child by hand may seem surrounded by innumerable dif- ficulties, and a large amount of per- sonal trouble and anxiety to the nurse or mother who undertakes the duty. This, however, is a fallacy Jn every respect, except as regards the fact m preparing the food ; but even this ex- tra amount of work, by adopting the course we shall lay down, may b reduced to a very small sum of incon- venience ; and as respects anxiety, the only thing calling for care is the dis- play of judgment in the preparation of the food. The articles required for the purpose of feeding an infant are a night-lamp, with its pan and lid, t keep the food warm ; a nursing-bottle, and a prepared teat ; and a small pap saucepan, for use by day. Of the lamp we need hardly speak, most motners being acquainted with its operation : but to those to whom it is unknown we may observe, that the flame from the floating rushlight heats the water in the reservoir above, in which the covered pan that contains the food floats, keeping it at such a heat that, when thinned by milk, it will be of a temperature suitable foi immediate use. Though many kinds of nundng-bottlaa have bean lately S68 REARING BY HAND. invented, and Rome icounted with India-rubber nipples, the common glnss bottle, with the calf's teat, is qnal in cleanliness and utility to any ; besides, the nipple put in the child's mouth is 80 white and natural in ap- pearance, that no child taken from the breast will re'use it. The black artificial ones of caoutchouc or gutta- percha are unnatural. The prepared teats can be obtained at any druggist's, and as they are kept in spirits, they will require a little soaking in warm water, and gentle washing, before being tied securely, by means of fine twine, round the neck of the bottle, I'nst sufficient being left projecting for he child to grasp freely in its Ups; for if left the full length, or over long, i it will be drawn too far into the ; mouth, and possibly make the infant ' heave. When once properly adjusted, I the nipple need never be removed till , replaceout five minutes, pour into a basin, and use, when cold, in the same manner as the other. This makes an admirable food, at once nutritious and strengthening. When tops-and-bottoms or rusks are used, the quantity of the egg may be reduced or altogether omitted. Many persons entertain a belief that cow's milk is hurtful to infants, and consequently refrain from giving it; but this is a very great mistake, for milk should form a large portion of every meal an infant takes, but it should be mixed with a proper propor- tion of water, baing much heavier than human milk. TEETHIira AND COBITULSIOS'S. .Fits, he., tlie Consequence of Dentition, and How to be Treated. The Knmber and Order of the Teebh, and ICanner in which they are out. First and Second Set. About three months after birth, thd infant's troubles may be said to begin ; toeth conuoeooe forming in the gums. causing pain and irritation in the mouth, and which, but for the saliva it caubes to flow so abundantly, would 860 FORMA TION OF THE TllETII. b attended with very terioui conse- ?[uences. At the same time the mother requently relaxes in the punctuality of the regimen imposed on her, and taking some unusual or different food, excites diarrhoea or irritation in her child's stomach, which not unfre- quentlv results in a rash on the skin, or slight febrile symptoms, which, if not subdued in their outset, superin- duce some more serious form of infan- tine disease. But, as a general rule, the teeth are the primary cause of much of the child's suflFerings, in con- sequence of the state of nervous and functional irritation into which the system is thrown by their formation and progress out of the jaw and through the gums. We purpose be- ginning this branch of our subject with that most fertile source of an infant's suffering The Cutting of the Teeth. That this subject may be better un- derstood by the nurse and mother, end the reason of the constitutional disturbance that, to a greater or less degree, is experienced by all infants, may be made intelligible to those who have the care of children, we shall commence by giving a brief account of the formation of the teeth, the aue at which they appear in the moutn, and the order in u liich they pierce the giima. The organs of mastication in the adult consist of 3*2 distinct teeth, 16 in either jaw ; being, in fact, a double set. 'I'he te<)tb are divil into 4 incisors, 2 canine, 4 first and second grinders, and 6 mo'ars ; but in childhood the complement, or first et, c insists of only twenty, and these only make their a])ires8ed on the part Tlirough these white spots the teeth burst their way in the following order : Two incisors in the lower jaw are fin^t cut, though, in general, some weeks elapse lietween the appearance of the first and the advent of the second. The next teeth are the four incisors of the upper jaw. The next in order are the remaining two incisors of the liottom, one on each side, then two top and two lx)ltom ou each side, but not joining the incisors ; and lantly, about the eighteenth or twen- tieth month, the four eye-teeth, fill- ing up the space left between the side teeth and the incisors ; thus com- pleting the infant's ret. of sixteen. Sometimes at the same period, but more frequently some months later, four more double teeth slowly make their appearance, one on each si*cj'rs:P'?(:^it TREATMENT OF PAINFUL TEST HI NO. 361 . attand ease of teething, it by no meuis follows that any one of them diould accompany this process of nature, though there can be no donbt that where the pain c'onaequent on the unyielding state of the gums, and the firmness of the skin that covers the tooth, is severe, a copious dis- diarge of saliva acts beneficially in aving the head, and also in guarding the child from those dangerous at- tacks of fits to which many children in their teething are liable. The Symptomt that generally indi- eate the cutting of teeth, in addition to the inflamed and swollen state of ' the gums, and increased flow of saliva, are the restless and peevish state of the child, the hands being thrust into the mouth, and the evident pleasure imparted by rubbing the finger or nail gently along the gum ; the lips are often excoriated, and the functions of the stomach or bowels are out of order. In severe cases, occurring in nnhealthy or scrofulous children, there are, from the first, considerable fever, disturbed sleep, fretfulness, diarrhoea, rolling of the eyes, convul- ive startings, laborious breathing, eoma, or unnatural sleep, ending, un- less the head is quickly relieved, in death. The TreeUment in all cases of pain- ful teething is remarkably simple, and eonsists in keeping the body cool by mild aperient medicines, allaying the irritation in the gums by friction with a rough ivory ring or a stale cmst of bread, and when the head, lungs, or any organ is overloaded or unduly xcited, to use the hot bath, and by throwing the body into a perspiration, qnalize the circulation, and relieve the system from the danger of a fatal termination. {See remarks oh t/iis Meet,p. 159.) Besides these, there is another means, namely, scarifying the i^ms an operation always safe, and which, when indiciously performed, and at a critical opportunity, will often latch the child from the -grasp of dMth. *> There are few subjects on which taw t hets Imto often formed snoh strong and mistaken opinions as on that of lancing an infant s gums, some rather seeing their child go into fits and by the unrelieved -writation en- dangering inflammation of the brain, water on the head, rickets, and other lingering affections than permit the doctor to afford instant relief by cut* ting throucrh the hard skin, which, like a bladder over the stopper of a bottle, effectually confines the tooth to the socket, and prevents it piercing the soft, spungy substance of the gum. This prejudice is a great error, as wa shall presently show ; for, so far from hurting the child, there is nothing that will so soon convert an infmt'a tears into smiles as scarifying the gums in painful teething ; that is, if effectually done, and the akin of tl tooth be divided. Though teething is a natural fnno> tion, and to an infant in perfect health should be unproductive of pain, yet in general it is not only a fertile causa of suffering, but often a source of alarm and danger ; the former, from irritation in the stomach and bowels, deranging the whole economy of the system, and the latter, from coma and tits, that may excite alarm in severa cases ; and the danger, that even- tuates in some instances, from organic disease of the head or spinal marrow. We shall say nothing in this placa of " rickets," or " water on the bead," which are frequently results of dental irritation, but proceed to finish our remarks on the treatment of teething. Though strongly advocat- ing the lancing of the gums in teeth ing, and when there are any severe head-symptoms, yet it should never be needlessly done, or before being satisfied that the tooth is fully formed, and is out of the socket, and under the gum. When assured on these points, the gum should be cut length- wise, and from the top of the gum downwards to the tooth, in a hori- zontal direction, thus , and for about half an inch in length. Tha operation is then to be repeated in a transverse direction, cutting across the gum, in the eeutre of tiie first inci- sion, and forming a oroas, tlitts+ Tha M2 HOW TO LANCE THE QOHa. object of this donble inciiion ia to insure a retraction of the cut parts, and leave an open way for the tooth to start from an advantage not to be obtained when only one incision is made ; for nnless the tooth imme- diately follows the lancing, the open- ing reunites, and the operation has to be repeated. That this operation is very little or not at all painful, is evidenced by the suddenness with which the infant falls asleep after the lancing, and -awakes in apparently perfect health, thongh immediately before the use of the giim-lancet, the child may have been shrieking or in convulsions. The Diseases of Cliildren and their Treatment. Xhs mort """""" oompUinti i children, namely, weaning rash, oon* I ynlsions, or fits, jaundice, thrush, j croup, nettle rash, summer rash, mumps, scal^ head, worms, measles, scarlet fever, whooping-cough and chicken-pox, will be found treated on p. 159 and the subsequent pages. For the treatment of diarrhea* in children see p. 155. A very excellent carminative pow- der for flatulent infants may be kept in the house, and employed with ad- vantage whenever the child is in pain or griped, by dropping 6 grains of oil of amseed and 2 of peppermint on half an ounce of lump sugar, and rubbing it in a mortar, with a drachm of magnesia, into a fine powder. A small quantity of this may be given in a little water at any time, and tXmt^ with benefit. XVII. HINTS ON CORRECT SPEAKING AND WRITING. -Are yon measuring Ijy ... It ! readily acknowledged, by all of this mle well educated foreignera, that English I a plurality of spoons? If so, "so frammar is very ewy to learn, the many TW07M/u/r' must be the correct ifliculties of the language lying in term; but if the process of measuring the numberless variations and licenses be effected by re-filling the same spoon, of its pronunciation. Since to us then, | then it becomes evident that the pre- children of the soil, pronunciation has no difficulties to offer, is it not a re- E roach that so many speak their own inguage in an inelegant and slatternly manner either through an inexcus- able ignorance of grammatical rules, or a wanton violation of them ? There re two sorts of bad speakers in Amer- ican society; the educated, and the uneducated. The former should be dealt with the less leniently, because " where much is given, much will be expected." Ay, and where much has been achieved too, and intellec- tual laurels have been gathered, is it not a reproach that a slatternly mode of expression should sometimes de- teriorate from the eloquence of the scholar, and place the accomplished man or woman, in thui respect, on a level with the half-educated or the illiterate ? Some one has wisely said, "What- ever is worth doing, is worth doing well." Then, if our native language is worth studying, surely it is worth tpeakmg well, and as there is no stAnd- ing still in excellence of any kind, so, even in language, in ao simple a thing M the expression of our thoughts by words, if we do not improve we shall retrograde. Some people speak t/l "to many $poons/uU," instead of "so many spoonfuls." The rule on this subject ays, "Compounds ending in /u/, and all Uiose in which the principal word is put last, form the plural in the same manner as othernouns ; aa "handfols, poonfuls, mouthfuls," etc., etc. Logic will denu>nstrate the propriety cise idea meant to be conveyed ia, the quantity contained in the vessel by which it is measured, which is "spoonful." It is a common mistake to speak of " a disagreeable effluvia." This word is eJHuvium in the singular, and effluvia in the plural. The same rule should be observed with automaton, arcanutn, erratum, phenomenon, memorandum, and several others which are less fre- quently used, and which change th urn or on into a, to form the plural. It is so common a thing, however, to say memorandums, that it would sound a little pedantic, in colloquial style, to use the word memoranda; and it ia desirable, perhaps, that custom should make an exception of this word, as well as of encomium, and allow two terminations to it, according to the taste of the speaker and the style of the discourse : memorandums or mem- oranda, like encomiums or encomia. We have heard pulse and patienee treated aa pluralitiea, much to our stoniahment. It seems to be a position assumed by all grammarians, that their readers already understand the meaning of the word "case," aa applied to nouns and pronouns ; hence they never enter in- to a clear explanation of the aimpla term, bnt proceed at once to a oia- cussion of its grammatical distinctiona, in which it frequently happens that the student, for want of a uttle intro- ductory explanation, ia nnable to ao> company tnem. It is not necessary to repeat to the scholar how the term " caae" ia derived from a Latin wor4 m' 864 COMMON Ennons of speech: ignifying "to fall," and io so named because ^1 the other cases fall or de- cline from the nominative, in order to express the various relations of nouns to each other which in Latin they do by a difference of termination, in English by the aid of prepositions ; *nd that an orderly arrangement of all these different terminations is called the declension of a noun, etc., etc., It is not necessary to repeat to the scholar the things he already kno-vvs; but to you, my gentle readers, to whom Latin is still an unknown tongue, to whom grammars are becouie obsolete things, and grammatical i^e- finitiona would be bewildering prelim- 1 inaries, " more honoured in the breach ' than in the observance" to you ; we will try to explain, in the clearest manner practicable, all the mysteries of this case. We will be as brief! and clear as possible, requesting you | to bear in mind that no knowledge ia to be acquired without a little \ trouble ; and that whosoever may con- aider it too irksome a task to exert the understanding for a /tor< period, must be content to remain in inexcusable and irremediable ignorance. When yon come to perceive how great the errors are which you daily commit, you will not regret having sat down quietly, for half an hour, to read an unscholastic exposition of them. We all understand the meaning of fhe word " case" as it is applied to the common affairs of life ; but when we meet with it in our grammars, we Tiew it as an abstruse term ; we won't consent to believe that it means more than potion of affairs, condition or tiremnstancet, any one of which words might be substituted for it with equal ripriety, if it were not indispensable grammar to adhere itrictly to the same term when we wish to direct the Attention unerringly to the same thing, and to keep the understanding alive to de' justness of its application ; whilst multiplicitv of names to one thing wonld De likely to create confusion. That, if one were to say, " This ia a ' very hard case;" or "A singular case occurred theotherday;" or "Thatpoor laa'aoaMis a very deplorable one; we should readily comprehend that by the word " case" was meant "circum- stance" or "situation;" and when wa speak, in the language of the grammar, of "a noun in the nominative case," we only mean a person or thing placed in such circumstances as to becoma merely named, or named as the per- former of some action ; aa "the man;'* or "the man walks." In both these sentences, " man" is in the nominative case ; because, in the first he ia simply named, without reference to any cir- cumstance respecting him ; and in the second he is named as the performer of the act of tcalking mentioned. When we speak of a noun in the possessive case, we simply mean a pei-son or thing placed under such circumstances as to become named aa the potsestor of something ; and when we speak of a noon in the objective case, we only intend to express a person or thing standing in such a situation as to be, in some way or other, affected by the act of some other person or thing ; as " Henry teaches Charles." Here Henrv is, by an abbreviation of terma, callea the nominative ease (instead of the noun in the nominative case) be- cause he stands in that situation in which it is incumbent on us to name him as the performer of the act of teaching ; and Charles is, by the same abbreviating license, called the o^>- live case, because he is in such a posi- tion of affairs as to receive, the act of teaching which Henry performs . You may always distinguish the three casea thus : read the sentence attentively, and understand accurately what the nouns are represented as doing : if any person or thing be represented as per- forming an action, that person or thing is a noun in the nominative case ; u any person or thing be represented aa possesnng something, that person or thing is a noun iirthe poesesaive case ; and if any person or thing be represen- ted as neither performing nor possess- ing, it ia a noun in the objective (.aae^ whether directly or indirectly affected by the actionof thenominative, becansa we have in English but three cases, which contain the substance of the six Latin eate*. Whatever i* neither nomin COMMON ERRORS OF SPEECH. M5 Uve nor possessive must be objective. It is icArcely possible to commit ay inaccuracy in the use of these oases when restricted to nouns, but in the application of them to pronouns a. woful confusion often arises; though Ten in this confusion exists a marked distinction between the errors of the ill-bred and those of the well-bred man. To use the objective instead of the nominative is a vulgar error; to nse the nominative instead of the ob- jective is a yenleel error. No person of decent education would think of aying " Him and me are going to the play. Yet how often do we hear even well educated people say, " They were coming to see my brother and /;" "The sugar will be packed in wo boxes for Mr. Smith and /;" "Let yon and / try to move it:" " Let him and / go up and speak to them;" "Between you and/," Ac, fto. all faults as heinous as that of the vulgarian who says, "Him and me re going to the play," and with less souse. Two minutes' reflection will enable the scholar to correct himself, and a little exercise of memory will hield bim from a repetition of the fault; but, for the benefit of those who may wit be scholars, we will ac- company him through the mazes of his reflections. Who are the persons who are performing the act of " com- ing to see?" "They." Then the pronoun they must stand in the nomi- native case. Who are the persons U) whom the aot of " coming to see " ex- tends ? " My brother and I." Then "my brother and I," being the objects tweeted by the aot of the nominative, must be a noun and pronoun standing in the objective case; and as nouns re not susceptible of change on ao- ooant of cases, it is only the pronoun which requires alteration to render the sentence correct; "They were com- ing to see my brother and me." The am* argument is applicable to the other, examples given. In the English language, the imperative mood of a Tero is never conjugated with the pronoun in the nominative case, there- tore " Let yon and I try to move it," " Let him and I go up and speak to them," are manifest improprieties. A very simple test may be formed by taking away the iirst noun or pronoun from the sentence altogether, and bringing the verb or pr^^sition right against that pronoun which you use to designate yourself: thus, "They were coming to see /," "The sugar will be packed in two boxes for /,-" "Let / try to move it," 4.0. By this means your own ear will correct yon without any reference to grammatical rules. And bear in mind that the number of nouns it may be necessary to press into a sentence will not alter the cftse respecting the prunouns. "Between you and I," is as er> roneous an expression as any : change the position of the pronouns, and say, " Between I and vou ; " or change the sentence altogether, and say " Be- tween I and the wall there was a great gap;" and you will soon see in what case the first person should be ren- dered. " Prepositions govern the ob- jective case," therefore it is impossible to put a nominative after a preposition without a gross violation of a rule wliich ought to be familiar to every- body. The same mistake extends to the re- lative pronouns "who" and " whom :" we seldom hear the objective case used either by vulgar or refined speakers. " ^Vho did yon give it to T " " Who if this for?" are solecisms of daily occurrence; and when the objective " whom" is used, it is generally put in the wrong place; an "The person whom I expected would purchase that estate ;" "The man whom they intend shall execute that work." This inter- vening verb in each sentence, "I expected," and "they intend," coming between the last verb and its own nominative (the relative pronoun), haa no power to alter the rule, and no ri^'ht to violate it : but as the intro- duction of an intervening verb, in such situations, is likely to beguile the ear and confuse the judj^nent, it would be better to avoid such constructiona altogether, and turn the sentence different way; as "The person whom I expected to be the purchaser of that state;" "The man whom they io* <.," CORRECT SPEAK WO ANt> "Wj^IfmO. iend to execute that work." If the leader will cut off the intervening verb, which haa nothing to do with tiie constmction of the sentence ex- cept to mystify it, he will perceive at glance the error and its remedy ; "The person ic.om would purchase that estate;" "The man whom shall secute that work." This fault is wholly chargeable upon the shoulders of the educated idU ; for, except in interrogative sentences, Tttlgar people generally use the re- lative "which in both cases, and My, "The man which paid me the money ;" " The man which the money was paid to." But though illiterate people may ay which instead of who and w?uym with impunity, there is something too repugnant to good taste, too deroga- tory to understanding, in the use of a superfluous "which," in such sen- tences as the following, from the lipe of persons of respectable education : " I know a lady living at Richmond, who had two daughters, which the Idest married a captain in the navy ;" " I was going to the booksellers' when I met Edward, which I had no idea he had returned to town." Will anybody have the kindness to explain the utility of this gratuitous "which?" When people have not had the oppor- tunity of learning, ignorance is excus- able ; but in ladies and gentlemen who * sin with their eyes open "Oh ! the offence is rank." It is very easy to mistake the nomi- native when another noun comes between it and the verb, which is frequently the case in the use of the indefinite and distributive pronouns, as "One of those houses were sold last week ;" " Each of the daughters tare to have a separate share ;" " Every tree in those plantations have been injured by the storm;" "Either of the children are at liberty to claim it." Here it will be perceived that the pronouns "one," "each," "every," "either," are the true nominatives to the verbs; but the intervening noun in the plural number, in each sentence, delndes the ear, and the speaker, without redection, renders the verb in the plural instead of the singula! number. The same error is often committed when no second noun ap- pears to plead an apology for the jault; as "Each city liave tAnr pecu- liar privileges;" "Everybody has a right to look after thetr own interest ;" "Either are at liberty to claim it." This is the effect of pure carelessness. There is another very common error, thb reverse of the last-mentioned, which is that of rendering the aroper, therefore, to say "The Queen ooks beautifully;" "The flowers mell sweetly ;" " This writing looks hockingly ; " because it is the speaker that performs the act of looking, smel- ling, etc., not the noun looked of y and though, by an idiomatical construc- tion necessary to avoid circumlocution, the sentence imputes the act to the OUng beheld, the qualifying word must express the quality of the thing spoken ot, adjectively, instead of qualifying the act of the nominative understood, tidverbially. What an adjective is to Aonn, an adverb is to a verb ; an adjective expresses the quality of a thing, and an adverb the manner of n action. Consider what it is you wish to express, the quality of a thing, or the manner of an action, and use an adjective or adverb accordingly. But bware that you discriminate justly; for though you cannot say, '"H* Queen looked majestically in her robes," because here the act of looking is performed by the spectator, who looks at her ; you can and must say, "The Queen looked graciously on the petitioner; " " The Queen looked mer- cifully on his prayer ; " because here the act of looking is performed by the Queen. You cannot say, "Thes flowers smell sweetly," because it is you that smell, and not the flowers ; but you can say, "These flowers per- fume the air deliciously," because it is they which impart the fragrance, not you. You cannot say, "This dress looks badly," because it is you that look, not the dtess ; but you can say, "This dress Jits badly," because it is the dress that performs the act of fitting, either well or ill. There are some peculiar idioms which it would be better to avoid altogether, if possi- ble ; but if you feel compelled to use them, take them as they are : you cannot prune and refine them by the rules of syntax ; and to attempt to do so, shows ignorance as well as affecta- tion. There is a mistake often committed in the use of the adverbs of place, he ce, thence, whence. People are apt to say, "He will go from thence to- morrow," etc. The preposition "from" is included in these adverbs, therefore it becomes tautology in sense when prefixed to them. "Equally as well," is a very com- , mon expression, and a very incorrect one ; the adverb of comparison "as " has no right in the sentence. "Equally well," "Equally high," "Equally dear," should be the construction ; and if a complement be necessary in the phrase, it should be preceded by the preposition "with," as "The wall was equally high with the former one ;" " The goods at Smith's are equally dear with those sold at the shop next door," etc., eto. " Equally the same " is tautology. "Whether," sometimes an adverb, sometimes a conjunction, is a word that plainly indicates a choice of things ; it is highly improper, there- fore, to place it^ u many do, at the e?^\:rr-" T-.K)-'- ERRORS OFBPEECir. n hwtd of each part of a sentence, as " I have not yet made up my mind whether I shall go to France, or whether I shall remain in America." The conjunction should not be re- peated, as it is evident the alternative U expressed only in the combination of the tiDO parts of the sentence, not in either of them taken separately, and the phrase shmild stand thus : " I liaye not yet made up my mind whether 1 shall go to i<'rauco, w remain in America." There is an awkwardness prevalent amongst all classes of society in sucb sentences as the following: "He quitted his horse, and got on 'o a stage conch ;" "He jumped on to the floor ;" " She laid it on osal madef. though he mi);ht very unconsciously say, " Who was this proposal made t HINT8 Oir CORRECT SPEAKING. to?" and the error would b equally flagrant in both instances. There is a great inaccuracy con- nected with the use of the disjunctive conjunctions or and nor, which seem to be either not clearly understood or treated with undue contempt by persons who speak in the following manner : " Henry or John are to go there to-night ; " His son or his nephew have since put in (Atr claim;" *' Neither one nor the other have the least chance of success." The con- junctions disjunctive " or" and " nor" eparate the objects in sense, as the conjunction copulative unites them ; and as, by the use of the former, the things stand forth separately and singly to the comprehension, the verb or pronoun must be rendered in the ingularnumber also ; as, "Henry or John i to go there to-night;" "His on or his nephew has since put in hit daini," etc. If you look over the entence, you will perceive that only one is to do the act, therefore only orie can be the nominative to the verb. Many people improperly substitute tiie disjunctive "but" for the com- Itarative "than," as, "The mind no ooner entertains any proposition, InU it presently hastens to some hypothe- sis to bottom it on." Locke. "No other resource but this was allowed lum ;" "My behaviour," says he, " has, I fear, been the death of a man who had no other fault but that of loving me too much." Spectator. Sometimes a i-elative pronoun is tued instead of a conjunction, in such acntences as the following : " I don't ^ow but what I shall go to Chicago to-morrow ;" instead of " I don't know but iJuU," etc. Sometimes the disjunctive hut is abstituted for the conjunction tliat, a " J have no doubt btit he will be here to-night." Sometimes for the conjunction j/", as "I shouldn't won- der but that was the case." And sometimes tieo conjunctions are used instead of one, " If that I have offended him ;" " J/ter that he had Ben the parties," etc. All this is Twy awkward indeed, and ought to be avoided, and might be so by a little attention. It is obsolete now to nse the article an before words beginning with a long u, or with eu, and it has become more elegant, in modem style, to say "a University," "a useful article, "a European," "a euphonious combina-^ tion of sentences," etc., etc., etc. It is also proper to say "such a one," not "such an one." Some people pronounce the plnral of handkerchief, scarf, wharf, dwarf, hatid- ktrchifvet, scarvet, vharvet, dwarves. This is an error, as these words, and perhaps a few others, are exceptions to the rule laid down, that nouns ending in / or fe, shall change these terminations into ve to form the plural. There is an illiterate mode of pro- nouncing the atlverb too, which is that of contracting it into the sound of the preposition to, thus : " I think I paid to much for this gun ;" "This line is to long by half." The adverb too should be pronounced like the numeral adjective ttco, and have the same' full distinct sound in delivery, as " I think I paid two much for this gun ;" "This line is two long by half." One does not expect to hear snch words as "necessi'ated," "preventa* tive," etc., from people who profess to be educated, but one doe hear them, nevertheless, and many others of the same genus, of which the following list is a specimen, not a collection. "Febnary" and "Febiwerry" in- stead of February. " Seckaterry" instead of secretary. "Gover'ment" government. " Eve'min" ^ evening. " Sev'm" seven. " HoUadis" holidays. " Hotting" heating. " Mossle" ,, morsel. "Chapped" according to orthogra- phy, instead of chopped according U polite usage. And we have even heard " contin- ental" pronounced continential, though upon what authority we know not Besides these, a multitude of others might be quoted, which we ooosider ' a i^-yf^vijl ERRORS OF SPEECH. 37S too familiar to particularise, and "too numeroas to mention." There is an old jest on record of person hearing another pronounce the word curiosity " curosity" and re- marking to a by-stander, "That man murders the English language ;" "Nay," replies the person addressed, " he only knocks an eye (i) out." And I am invariably reminded of this old jest whenever I hear such pronun- ciations as the following: " Lat'n" for Latin, "sat'n" for satin, and Britain pronounced so as to rhyme with writ- ten; of which a few examples will be given below, not with the wild ope of comprising in so short a pace cM the perversions of prosody which are constantly taking place, but simply with the intention ol remind- ing careless speakers of some general principles they seem to have forgotten, and of the vast accumulation o? error they may engraft upon themselves by a lazy adherence to the custom of the crowd. Before, however, proceeding to the words in question, it may be Uisfactory to our readers to recall to their memory the observations of Lindley Murray on the subject. He says, "There is scarcely anything whieb more distinguishes a person of poor education from a person of a good one, than the pronunciation of the un- accerUed tiowelt. When vowels are under the accent, the best speakers, and the lowest of the people, with very few exceptions, pronounce them in the same manner ; but the unac- cented vowels in the mouths of the former, have a distinct, open, and specific sound ; while the latter often totally sink them, or change them into some other sound." Brit'n instead of Britaia. Lat'n Latin. Sat'n M Satin. Patt'n M Patten. Curfn ff CnrtaiiL Cert'n Certain. Bridle BridaL Idle M IdeL Meddle MedaL Moddle M ModeL Mentle MentaL MortU .. MortiO. Fatle instead of Fatal. Gravle GraveL , Travle TraveL ' Sudd'u Sn^ea. Iniidle Inlidel. i$croou-lous 8cru-pu-\oiiM, And a long train of et ceteras, of* which the above examples do not fur- nish a tithe. Note. That to sound the e in gar- , den and often, and the t in evil and devil, is a decided error ; they should always be pronounced ^ar<2'n and (fft'n; ev'l and dev'l. Some people pronounce the / in Irish and its concomitants, so as to make the words Ireland, Irishmen, Irish- linen, etc., sound as if they were written Arland, A-rishman, AritK' linen, etc. This is literally "knock- ing an tout." It is satisfactoi^ to perceive that the e in Derbyshire, Berkshire, and -; Berkeley, is recovering its legitimate ,: functions ; and that the affectation of pronouncing these words i>ar&2/shire, Barirshire, and Barkdy is fast passing i away. It is affected, and contrary to an> ^^ thority, to deprive the s of its sharp t hissing sound in the words preciae, deKoUUe, design, and their derivatives. Never say "Cut it in ha{f;" for this you cannot do, unless you could annihUute one half ; you may " cut it in two," or "cut it in halves," or "cut it through," or "divide it," but no human ability will enable yon to cxU it in half. Never speak of " lota" and " loads" ^ of things. Young men allow them* selves a diffusive licence of epeeoh, and of quotation, which has intro- duced many words into colloqnial style that do not at all tend to im- prove or dignify the language, bat which, when heard from ladietf lips, become absolutely vulgarism. A young man may talk recklessly of " lots of bargains," " lots of money," " loto of fellow^" "loUof fun," etc, but a lady mav not. Man may in- dulge in any latitude of expression within the bounds of sense and deo<^ rum, but woman has a narrower rang* even her mirth most be sabjeoted t74 HINTS OK CORRECT SPEARINO. to rale : it may be naive, but must never be grotesque. It is not that we wuald have prirrmuii in the sex, bat we would have retinement. Women are the purer and the more ornamental ^part of life ; and when tlieii degene- rate, the Poetry of Life is gone. "Loads," is a word quite as objec- tionable as "lots," unless it can be reduced to a load of something, such M a sAip-load, a wagyon-losKi, a cart- load, a Aore-load, etc. We often hear such expressions as "loads of ahopa," "loads of authors," "loads of compliments, " but as shops, authors, compliments, are things not usually piled up in loads, either for ships or Ikorses, we cannot discover the pro- priety of the application. Some people, guiltless of those ab- nrdities, commit a great error in the nse of the word quantity, applying H to things of number as " a quantity of friends," "a quantity of ships," "a quantity of houses," etc. Quan- tity can only be applied where bulk is indicated, as "a quantity of land," " a quantity of timoer :" but we can- not say "a quantity of fields," "a qnantity of trees, " because trees and Jtelds are specific individualities. Or we may apply it where individualities are taken in the gross, without re- ference to modes, as "a quantity of Inggage," "a quantity of furniture ;" kint we cannot say "quantity of boxes," a " quantity of chairs and tables," for the same reason which is given in the former instances. We Iso apply the term iiiuinlity to those things of number which are too mi- BaU to b* taken separately, " quantity of bean%" "a quantity ol oats," etc., etc., etc. Avoid favourite words and phrases: they betray a poverty of language, or of imagination, not creditable to a cultivated intellect. Some people are so unfortunate as to find all thingpi vulgar that come " betwixt the wind and their nobility ;" others find them disgusting. Some are always antici- pating ; others are always appreciat- ing. Multitudes are aristocratic in all their relations ; other multitudes are as (/i less violent, with quick pulse, cornel on, followed by sore throat and evi- dent diBculty of swallowing ; tha discharge from the noae thickens, increases in quantity, and assumes yellow appearance. Treatment. This complaint is am* ally cored in a few days. Confine the horse in a stable of a mean tem- perature, say of from 60 to 60 degree*, and clothe him warmly. If he be ia good condition, take from him two to three quarts of blood, and than give him iixD following mixtura i 76 VETERINARY MEDICINE. Frosh powdered aniseeds and carratvay -seeds, one ounce each ; Dover's powders two drachms ; Balsam of sulphur two oances : Beat the bidsam of sulphur into the yolk of a hen's egg, and then add the powders, mixing all well. When you give it to the horse, give it in a pint of warm gruel in which two table-spoonsful of treacle have been tirred. Kepeat it every night, or on alternate nights, for three times. About an hour after the drink has been, administered, give the horse a warm bran mash ; and repeat the mash two or three times a day. If the cough be troublesome, give him a pectoral mixture, made as fol- lows : ci-eam of tartar, and nitre, each one ounce; tincture of opium, half an ounce. Beat up, as in the former case, two ounces of balsam of sulphur into the yolk of a hen's egg, and then add the other ingredients, mixed up all together as a Kind of electuary. Dis- solve it in a pint of warm gruel, and ve it to the horse in the morning, sting : do not giv him any food for two hours, and then let him have a mash of scalded bran and bruised oats, and warm water. Kepeat this every alternate day for three times. Clothe bim warmly, give him warm mashes and warm water two or three times a day; and use him to a little gentle exercise by walking him out for a short time in the middle of the day. Ftvtr and Inflammation. In our ocount of the preceding disease, we tated that a oold or chill was usually attended with a (ever or inflammation; but that which we are now about to describe mostly arises from excess of blood, and is usually produced by re- moving a horse from grass and putting him too suddenly into a stable, where he is fed upon oats and hay; or by feeding him too high, with U^tle or no exercise. Fever, when thus induced, does not require medicine ; a copious and early bleeding is the best means of cure. Bleed tul faintness is produced ; from one to two gallons of blood should be taken. A light and moderate diet hoold be given for a few days, by which time he will have recovered. A dose of eight ounces of Epsom, or Glauber's, salts may be given with advantage the day after the blood- letting, and repeated, if thought use- ful, on the fourth day. Let the horse be kept cool, not warmly clothed, nor_ in a stable where the warmth is any higher than temperate : if he be turned out into a field, when the weather is favourable, it will be as well. Inflammation. When to the first symptoms of this disease, nsnallv ex- hibited in a heaviness, redness of the membranes under the eyelids, want of appetite, and disinclination to motion, that of delirium or madness is added, when the horse becomes violent, plunges about, and endeavours to bite everything, inflammation is then very active in operation, and must be checked. In this case a horse, after a fit of delirium, sometimes falls down, as if exhausted, and after lying for a time, gets up suddenly, and become* as violent as ever. The treatment in this is the same as in the previous case, early and copious bleeding, but to a greater extent ; he must now be bled until pej-fectly free from delirium, and at least two to three gallons of blood must be taken. In other respects the remedial treatment may be the same as in the preceding case. Staggers. This is also an inflam- matory disease, but is produced by different causes to either of the pre- ceding : staggers are usually the con- sequence 01 improper feeding, or rather of unwholesome food, as bad or foul hay, or rank grass ; and are evi- dently induced by a cause which im- pairs the digestive system, and leaves the stomach distended with undigestM food. This disease is called by a variety of names, as lethargy, apo- plexy, epilepsy, vertigo, convulsions, etc. ; it presents itself under two dis- tinct forms, which may be described as sleeping staggers, and mad stag- gers. When the tleepmg itaggers attack a horse, he hangs his head, as if unable to hold it up ; is dull and inactive, and frequently falls asleep, even while eating, and with the food in hia ''W TETBRmART MEDICINE. m month : h real*, or staggers about, as if intoxicated, and sometimes falls down insensible ; the eyes appear wa- tery and inflamed, and often, as well as the mouth, have a yellow cast about them : the pulse is very unequal, now slow, and then quicker than usual. When, to the watery running of the eyes and the deep stupor which attacks the horse, these are succeeded by paroxysms of violence and delirium, the animal plunging about, and beat- ing himself against whatever stands in his way, a wUd and unconscious look in his countenance, the disease may iihen be termed mad staggers, inflam- mation of the brain being now pre- sent. As soon as the fit or attack of mad staggers is over, the horse falls down as if quite inactive for a few minutes ; his eyes become dim, and his limbs stretch out, as if dying : his fits, how- ever, soon resume their impetuosity, and he becomes more furious than ever. In this state it is dangerous to approach him ; while, if nothing be done to alleviate the disease, it termi- nates fatally. The best remedial treatment for this disease in either state, is early and copious bleeding, taking from four to six quarts of blood at once, and again in five or six hours, if necessary. Beat up into a ball the following in- gredients, and give it inlmediately after bleeding : Castile soap, two drachms; calomel and assafcetida, each, two drachms. The following purgative mixture should be given immediately after the ball : aloes, seven drachms ; Castile soap and ginger, each, two drachms; Epsom salt8,four ounces: the Aloes and ginger should be powdered together, and then well mixed with the other ingredients, in a pint-and-a- half of rue-tea ; simmer the whole bout ten minutes, and give it milk warm. The mixture will assist the opera- tion of the ball, and clear the stomach of the undigested mass by which it is clogged. If the medicme fails to operate briskly within ten or twelve hours, the rectum, or List bowel from which the dung is voided, should be 16 emptied by a smali hand, and the following clyster administered : water, warm, one gallon ; Glauber'a salts and treacle, each, four ounces ; sweet oil, half a pint. The treacle and salts should be dissolved in the warm water, and the oil then added. Before this clyster is administered, the lump of undigested matter, or hardened dung, the chief cause of the disease, should be taken away : to do this, let a small hand be dipped in the clyster, or rubbed with sweet oil, and gently passed up the fundament, till it feels the dung, which it should then bring away. Then administer the clyster with a pipe about twelve inches long, and a strong bladder, with the clyster in it, fixed at one end, through which the clyster should be forced by twisting the bladder with your hands. As soon as it is passed into the horse, take away the pipe, and instantly hold a wisp of straw to the fundament for about ten mi- nutes. This is a better way of ad- ministering a clyster than when given by a syringe. Inflammation of ihe Botoels. Like the preceding, this is an inflammatory complaint, and has a number of names, as ententes, gripes, inflammatory colic, &c. Over exertion, sudden change of temperature, drinking cold water while heated, or greedily eating of new hay, grass, or new corn, may induce it ; but as it impairs the healthy action of the intestines, it must be removed, or it increases in virulence and often ter- minates fatally. The presence of the complaint, nsu- ally first exhibiting only toindy colic, is mdicated by the horse often lying down, and suddenly springing up again; he refuses his food, stamps with his fore feet, and strikes his belly with his hind feet : his body is convulsed, his eyes turn up, and his limbs stretch out with a spasmodic motion ; hia ears and feet are sometimes hot and again cold ; he falls into a profuse perspira- tion, which is succeeded by shivering fits ; his endeavours to stale, evidently painful, are without success ; he con- tinuaUy turns his head towards his flank, as if pointing out the seat ol J f VETXRINARY MEDJCINB. I p*in ; he then falls down, roUa over, and tarns on his back. 1 The more advanced stage of the oomplaint is attended with fever, heat and dryness of the mouth, tongue white, skin hot and dry, except about the ears, which are mostly cold ; con- tinned pain in the belly : he lies down, nd rises again suddenly, but, in this stage of the disease, he does not turn on his back ; pulse quick and small ; and breathing short and quick. If the pulse be quick, hard, and mall, ana any fever exhibit itself, then the inflammation has attacked the intestines, and the remeeating it once or twice, if necessary ; and if the bowels be not opened soon, give also the following drink : Epsom alts, 6 ounces ; castor-oil, 4 ounces ; coarse sugar, 3 ounces. Beat up the yolk of an egg into a pint and a half of tea, then well mix up the above ingredients into it, and give it milk warm. But if the bowels be not bound, then instead of the above, give the following : Nitre, half a drachm ; digitalis, 1 drachm ; emetic tartar, 2 drachms. Made into a ball with aro- , matic confection. The horse, especi- I ally in winter, must be kept warm, j not by hot air, bat by a body cloth and hood, and his legs should also be bandaged, hot air acts as a kind of poison on fevers or inflammations, and increases every kind of inflammation ; pure, cool, dry air will assist ; and in the course of a day or two the symp- toms will abate, and the appetite will return. Fevers. This disease, or rather the diseases known by this name, are of two kinds, the symptomatic, fever, and the hw /ever, and they differ essen- tially in symptoms as well as treat- ment, from the intlanuustory class of diseases, which arise mostly from plethora, or fulness of blood ; fevers, on the contrary, are as likely to at- tack horses in low ctHtdition as those in a better state. In most inflamma- toi-y disea.'es, blood letting-is the first and principal means of cure, and that is followed up by a course of medicine which has the effect of re- ducing the plethoric habit, or ten- dency to over-fulness of blood ; in fevers, on the contrary, blood-letting is to be more spnringly had recourse to, and sometimes its omission is pre- ferable ; and the other means of cure are usually of a mor invigorating kind, cordials, rather than laxatives, being then mostly administered. tiympftymatic Fever. The first symp- toms of this disease, which is so gra- dual in its early stage as sometimes to, escape notice for a time, are dnlnebs and heaviness, the head hanging down, and a disinclination to move about, followed usually by chillinesF, a staring coat, coldness equally on the surface as at the extremities, and often accompanied by a shivering fit : to these earlier symptoms succeed a warm skin ; mouth hot and dry ; ej es and inner membrane of the nose of a reddish appearance ; pnls^ quick, full, and hard ; respiration irregular and laborious, but rapid ; loss of appetite, costiveness, urine high-coloureid but diminished in quantity. This disea^e sometimes appears as an epidemic, affecting great nymbers of horses, and leaving traces, after the best treat- ment, of the severity of its attacks ; at other times, its appearance is more partial, and confined to particular dis- tricts, and^even to particular horses. Cre. The first means of cure, in this disease, is a partial blood-letting, not taking much blood at a time, nor repeating the operation too often ; this should be followed by a mild laxative ball, prepared as follows : Mild Laxative Ball. Barbadoea a^oes, 4 drachms ; Antimonial pow- der and Castile soap, each 2 drachms; ]ineed meal. 2 drachms. Mix it np with honey into two balls, and give one immediately after the bleeding ; VETERINART MEDICINE. the other not tOI after fotir and twenty or thirty hours, and not at all if the horse be purged to any extent. If a draught be preferred, the fol- lowing is a good one in this case : Laxative Jh-int. Barbadoes aloes, powdered, three drachms; carbonate of soda, two drachms. Dissolve these in rather more than one-third of a pint of hot water, and add eight ounces of castor oil. After either of the above has been administered, the feyer may be re- duced by the following Fever Ball. Nitre, two ounces ; Antimonial powder, half an ounce ; liquorice powder, one ounce ; cam- phor, two drachms. Form these into two equal sized balls, with honey, and give the second about eight or twelve ours after the first. This treatment is usually effective, if warm mashes and warm water is given as soon as the disease is detected, and proper attention be paid to the table managfcment, particularly by making the stable itself clean, sweet, dry, and temperate in warmth, but not close and hot. The following is an excellent resto- rative medicine, where much debility remains after the fever has subsided : JifMorative Ball. Camomile pow- der, one ounce ; carbonate of iron, and gentian, each one ounce ; Anti- monial powder, two drachms; opium, powdered, one scruple ; oil of aniseed, two scmples. Mix with honey into two balls, and give one each day. Lots Fever. The disease has often been mistaken for snd confounded with other and more decided com- plaints ; and this, perhapajs scarcely to be wondered at when it is consi- dered that it is the very disease which, under the name of murrain, and a heat of other appellations, in former days, was looked upon as little less than a plague, and whose ravage* were attended with such fatal conse- quences to the agriculturist ; nineteen out of every score attacked having fallen victims to its virulence. The progress of the disease is rapid, and the result too often fatal. In some I the longs and heart are attacked; in others, the liver and bowels ; whilo in some cases the disease exhibits it- self on some external part of the , body. From the preceding statement it will be seen that the symptoms vary materially ; they, however, usually take something like the following ap- pearances : a general alteration in the circulation, and feeble, rapid pnlse ; weakness, prostration of strength, and determination of blood to particular but very different parts of the animal, by which pain is produced, with a tendency to inflammation, but not of any decided character. When this disease attacks neat cattle, it becomes quarter-ill, blaek-quarter, or joint- felon ; and in the horse, it is not un- common for the feet, particularly the hinder, to be affected. Mode of treatment and ettre. Local bleeding, but not to any great extent, from the vein nearest to the apparent seat of disease ; but if the symptoms appear to be more general, then bleed- ing should be more in quantity, and may be taken from the neck vein ; after bleeding, put the horse in a per- fectly sweet, cool stable, if in sum- mer ; or in one of only a temperate atmosphere, if in winter : too much warmth is more likely to retard than to accelerate a cure, but cold draughts or cold stables must be very carefully avoided. If feverish symptoms ap- pear, the mouth becoming hot and dry, and the eyes and nostrus affected, give the/ever ball, as directed in opposite column, and afterwards, or when from the non-appearance of the feverish symptoms the /ever ball is not neces- *>7> give at each dose, half an ounce of nitrate of potash three times in the day, early in the morning, at noon, and again at night. A clyster, composed of water, four quarts ; rait, one large handfiil ; with a little hog's lard or sweet oil added, should be ap- plied, and repeated if the bowels be not open. The horse's diet should consist of either green food and a little sweet hay, or bran mashes and a little sweet hay ; com moat not, on any account, be given. When the disorder is eabdned, DISEASES OF HORSES. there will be fonnd oonsiderable de- sree of weakness and debility left behind : to restore a healthy tone, the rttlorative ball may be given ; but the food must be light, and easy of diges- tion, very little com must be given for some time, and then with caution; for until the digestive organs have recovered their tone, corn will rather oppress the stomach, and prove a fresh source of evil : the nitrate of potash should be continued to be given, buU in reduced quantity, say Half an ounce at each dose twice a day, and after a week or two, only once a day, until the horse is restored to health : it is the best and most innocent diuretic medicine that can be given to a horse. Diteaset of the Digestive Organs. Cottiveness. We call this a disease, but it is rather the source of disease. All domestic animals are subject to it, and persons having the charge of domesticated animals should endea- Toar, by proper, regular feeding, to preserve health, of the presence or absence of which the well-regulated appetite and due performance of the digestive process afford proof not likely to deceive. A loss of appetite is one of the usual early evidences by which indigestion is detected; but this cannot always be depended upon. We must, there- fore, rather judge of the symptoms by the effects, and, by these means, the real cause of the obstruction for such it is of the digestive process may be better ascertained, and the more eligi- ble and appropriate remedy applied. Anything which interferes with mastication, or properly chewing the food, is injurious hence, eating too fast, or the stomach bein^ overloaded, it likely to produce indigestion. In eating too fast, the important office which the teeth have to perform, that of toell chetciag the food, and thereby intimately mixing it with the saliva, or spittle, is very imperfectly done, and the food it consequently swal- lowed in a crude unprepared state for the further processes of digestion. When the stomach is overloaded, par- ticaiarly if the horse haa previously endured a longer fast than usual, the powers of some of the vital organs are exhausted, and a ui/eit takes place. ~- Over drinking is another canae ; ge- nerally, horses nave not water enough given them, but are allowed to get very thirsty, and they are then likely to drink too largely when they feed ; in which case it is apt to force the food from the stomach before it has had time to undergo the proper prepara- tive process required to fit it for di* festion, s,n^ fermentation often ensues, 'utting a horse to hard work on a too full stomach will produce indigestion; as in this case the weakened organs are oppressed; and the food, not under- going the necessary digestive change, forms a load dangerous to the animal, and produces the wor:it symptoms of fermentation. One of the frequent consequences of this stage of the com- plaint is acvle foot founder. Another cause, somewhat similar in its results, is that of horses feeding on impure hay or old high-grown grass : the fibrous particles mat together, and accumulate in the rectum, or that hinder part of the bowels of the horse into which clysters are injected; and unless re^ moved, and the digestive procee* restored, the worst results may be anticipated. And, lastly, we may no- tice sourness of the stomach, and im- purity of the stable, that is, either a neglected, dirty, or wet stable. Having thus detailed the principle causes of indigestion, we shall now give the more immediate symptoms arising from the several cansej, sdding the means of cure in each case. In cases of overloaded stomach, when fermentation ensues, the most fearful consequences may be produced. The horse may be seized on the road, and if pushed too fast, it ma^ cans* certain death. He slackens his pace, wishes to stop, and attempts to lie down ; or faUs as if knocked down the moment he stops. If at slow work, he seems unwilbng to stand, and some- times he quickens his pace. In the stable he paws with his fore feet, lies down, rolls over, or lies on his back. If the stomach be not much distended. 8n rBTERTNART ItBDIClNE. y may be rather still for two or three uiuntea ; but when it is, he is pirticu- larly restlese, no sooner down than he rises again, starting all at once, and wain throwing himself down violently. He strikes at his belly with his hind feet, taming his eyes towards his flanks, as if conscious that there was the cause of his pain. If not relieved, the symptoms increase in violence, the pain becomes more intense, the perspiration is profuse, the belly is swollen, and the agony of the animal's sufferings appears extreme ; till death puts an end to the animal and its nfferings together. Remedy. The means of cure are first to arrest the fermentation, and then to restore the digestion to a healthy state ; to do this, give a drench composed of powerful stimulants and carminatives, as either of the follow- ing : Linseed oil (raw), one pound in weight; oil of turpentine, two or three ounces ; or, hartshorn, ten or twelve dram^; or chlorate of lime, eight drams, given in a little warm water. A clys- ter may be given if the symptoms do not abate, or if the medicine does not operate beneficially. Let the clyster be composed of weak, warm gruel, one gallon ; soft soap, two ounces, (if oft soap cannot be readily obtained, substitute two handfnls of salt) aloes, two ounces. Inject this by means of a bladder and pipe, taking care to oil the pipe well, and gently insinuate it, before you force up the fluid. If this clyster does not speedily produce the desired effect, yon may conclude that the rectnm is clogged with some hard indigestible mass, which can only be removed by the hand, and the aoouer this is done the better. In half an hour, or a little more, if no relief has been affected, a second dose may be given, and if that fail, in another half hour a third dose may be adm'nistered. Where the S3rmptoms are not vio- lent, and loss of appetite is the prin- ciple indication, the following tincture (which should be kept ready prepared for use) may be given, and will u'jually prove snificient, with a few warm mashes and proper stable attention. Tinctwrefor indii^egtion. Good spirit^ whisky or brandy, one quart ; ginger and cloves, of each, three ounces ; put them in a stone bottle, and let them stand at least eight days, that the spirit may extract all the virtus from the ginger and cloves ; then add of sweet spirits of nitre, four onnces. Half a pint of this tincture is a dose^ given in two pints of warm water. If you have not prepared the above^ and the case be urgent, give of spirits, whisky or brandy, half a pint diluted with a pint of warm water, adding thereto one to two ounces of tar. But observe., in both these oases, when the drink or tincture has been given, the abdomen or belly of the horse should be well bnt gently rubbed, the animal walked slowly for a time, and then be allowed the bene- fit of a good bed, so that he may have room to roll about. AVircy. This is a disease of the ab- sorbents th6se internal organs, the S roper action of which carry on the igestive process, and promote the animal's health ; but which, when im- paired or diseased, produce a derange- ment of the healthy functions, and terminate in some chronic disease, ot end in death. The peculiar charac- teristic of farcy is, that it is the first symptoms of a disease, which if not the same as glanders, is marked in several respects as very aimilar, and ultimately terminates in that con- tagious and incurable scourge of the stable. The first appearance of farcy is in- dicated by small tumours, or hard lumps, with a sort of communication like corded veins ; these lumps usually appear on the inside of the thigh and fore legs, bnt are not necessarily con- fined to these parts, sometimes appear- ing upon the shoulders, about the ribs, on the cheeks, and other parts of the body. These lumps somewhat resemble what are termed lur/iU lumps, but differ from them when they break, in not gradually drying up and getting well ; the farcy bniis, when ti! / burst, forming a small peculiar kind of ulcer, which, if not removed DISEASES OF HORSE^. by the proper meant, become larger, more numerous, and vary offenaive, until the horM is glandered the too general result of this pestilential dia* ase. This disorder rarely yields to medi- cinal treatment, from the reason, per- haps, that its real seat is internal, and has taken hold of the system even before its external appearance is indi- cated. However, as it has been suc- cessfully treated, we will suggest that, if the horse be worth the expense of a cure, the attempt be made; but it hould be under the advice of a veteri- nary surgeon, as requiring more skill and experience than usually fall to the hare of the groom. Olanders. This is the most malig- nant, most pestilential, and most in- curable disorder to which horses are ubject, and is as fatal to them as hy- drophobia to dogs ; it is also highly dangerous to the stable helpers, being, like canine madness, communicable to the human subject, and equally fatal to them aa to the animal by whose deadly bite the inoculation takes place. Its contagious character is an- other of its fearful accompaniments, rendering it the bane of society, the scourge of the stables, and the ruin of many a horse proprietor. Our sugeestions in reference to this pestilential disease, will be as to the means of prevention or detection ; for as to cure, all attempts would be useless, and any advice, would there- fore be superfluous. The principal means by which this disease is communicated is by conta- gion. Hot, impure, and dirty stables may no doubt nave induced it ; and excessive work, with poor living, may also so impair the animal's constitution as to predispose it to receive this or any other infectious disease. Suppos- ing, however, the horse to be sound, and moderately well kept and attend- ed to, and his stable clean and well ventilated, we may then assert that, although a horse be brought into im- mediate neighbourship (as in a teazp together), but not into actual contact, with another attacked with glanders. the ^iwrnw will not b communicated to the healthy horse, except by poai> tive contagion, or rather inoculation. Most persons understand that in- oculation means the oaaveying into the blood, or some other of the intemid vessels or organs, the virus or matter taken from some other animal of sub- ject. Now, in the case under con- sideration, we will suppose that the infectious matter exists, and may have tainted the water-pail, the manger, or other part of the stall, or the like, par- ticularly as the running from the nose of the glandered horse is very conta- gious. A sound horse is introduced mto the stable, and drinks out of the same pail, or trough, or eats from the same manger, or hi* nose touches or he rubs himself against some part of the stall which has been in contact with the diseased horse ; the moment the contact takes place, the absorbent or sponge-like action ensues, either by means of the nostril receiving the in- fectious virus, or some part of the skin being injured, the inoculation is made, and the sound horse will, in a very short time, exhibit ample evidence that the contagious characteristics of this fell disease have been conununi- cated. This disease, incurable as it it aa- certained to be, is not however equally rapid in its progress in all horses ; in some its deleterious poison is speedily conveyed over the wnole system in s very few weeks, and the result if speedily fatal ; while in others it pro- gresses so tardily, that the animal ap- pears scarcely to suffer by it for a con- siderable space of time ; its result, however, even in these cases, is equally certain, although more remote, and after underminmg the constitution of the animal, will eventually cause itt premature dissolution. The moment that glanders is belier- ed to have made its appearanc^ be careful to separate the suspected horae from the rest, and under no circum- stances permit any of the others to come into contact with him : the manger he eats from, the pail he drinks from, the brush or eomb used in dressing him, must all be kept from touching any other horse. In few t84 VETERINARr MEDICINE. days, perhaps a week or two, your uspiciona will be removed or oonhrm- ed. If it be glanders, a perceptible prostration of constitutional vigour will be apparent, the membrane of the nose will be ulcerated, and will have a elutinous discharge, and the' lungs wul subsequently be ulcerated : little if any fever appears in this disease ; and in this respect it dififers from other diseases in which the nostrils discharge a mucous (not glutinous) discharge. A test is recommended, to prove the fact of glanders, or not, wbicn is to let the matter from the nose drop into a pail of water if it be glanderous, but not without, it will sink to the bottom. This, though not an infallible test, is a very good one. However, as soon as yon have good reason to believe that glanders really does exist, call in the veterinary surgeon, and act under his advice ; or if the animal be not worth the expense likely to be incur- red (a cure cannot be for a moment calculated upon), let the next con- ideration be to terminate the glan- ders and its existence together. Wound*. Having treated of the principal internal diseases of horses, we shall now say a few wore8t treated by twisting their necks, or killing them in any other manner, while they are fit for the table. Skin digfoset rarely take place when fowls are kept clean, and in places properly ventilated, and well supplied with plenty of fine gravel, saua, or sifted coal ashes, with which they can, themselves, cleanse their feathers. If through neglect they do become thus diseased, a little flower of sul- phur may be sprinkled between their feathers often till they get well, or common black brimstone may be mixed with the sand, etc., with which they are furnished to dust themselves in. Woumls, or Ulcers, caused by fight- ing, or by accident, should l>e kept clean, and the parts anointed lightly with Venice turpentine. For Dmatei of Dog*, see p. 286. Cud. Eel. Shad. bTUSCEOM MUSSBU iKOUT. SAI.MfflT. HsauMO. AMERICAN FISH. To /met p. 387. \y ^Tmtfif- XIX. SOMETHING FOR EVERYBODY. The Principal Fisk of America where caught, and when in seasott. Btack/Uh. Caught off our whole coast. In season from May to Sep- tember. BlufJUh (known also asBlnebass, and in the south as Taylor fish). Caught in the bays and harbours of the middle states. In season from June to No- vember. Cat/Ml. Caught in the lakes and rivers of the middle and southern tates. In season all the year. 6W. Caught, banks of Newfound- land, New I^gland, and New Jersey coast, &o. In season all the year. Crab*. Caught in the bays and harbonr* of the northern and middle states. In season all the year. Clams. The same places and sea- sous as oysters, which see. Eels. Caught in the northern and middle states, and some of the rivers and harbours of the south. In season 11 the year. FUUjUh and Flounders. Caught in the harbours of the middle and north- em states. In season during the fall And winter. Qreenturtle. Caught on the coast of the West Indies and Florida. In sea- son all the year. Haddock. Caught on the banks of Newfoundland, but not often further south than Nantucbet. In season all the year. HalibiU. The same as haddock. Herring. Caught off the northern eoast. In season during the winter. Km^fish. Caught off the whole eoast. In season from May to October. Lobsters. Caught on the coast and bays and harbours of the northern and middle states. In season all the year. Mackerel- Caught from Cape May to ^oTa 8otia and Newfoundland. In season from the early spring to the last fall month. Mussels. Caught in bays and har- bours. In season during the fall, winter, and spring. Oysters. Caught principally in the rivers and bays from Virginia north- wards. In season during the months with an "r." Pickerel. Caught in northern lakes and rivers. In season from September to March. Porijies. Caught off the whole coast. In season from May to September. Prawns and Shr.mps. ^llsually iin ported from Havana. Salmon. Caught in the riven of Maine and Oregon. In season all the year. Sea Bass. Caught off the whole coast. In season from May to Sep- tember. Scollops. Caught in bays and har- bours. In season during the winter and spring. Shad. The Connecticut River shsd is esteemed as the finest ; the next in quaUty is that from the Delaware River. In season from February to July. SlieepsKead. Caueht in the bays and harbours of the middle and southern states. In season from May to Sep- tember. Smelt. Caught rivers. In season ApriL Snapping 7'tirai consists of spiral turns; ths oblique follows a course oblique or sliinting to the centre of the limb ; and the recurrent folds back again to the part whence it started. Circular Bandage* are used for the ntek, to retain dressings on any part ot it, or for blisters, setons, etc. ; for the head, to keep dressings on the forehead, or any part contamed within a circle passing round the head ; for the arm, previous to bleeding ; for the leg, above the knee; and for \hejingera, etc. To Conjln* the End* of Bandagea some peraons use pins, others slit the end for a short distance, and tie the two strips into a knot, and some use e strip of adhesive piaster. Always place the point of a pin in such a posi- tion that it cannot prick the patient^ or the person dressing the limo, or be liable to draw out by using the limb; therefore, as a general rule, turn the head of the pin from the free end of tha bandage, or towards the upper part of the limb. The best mode is to sew the bandage on. A few stitches will hold it mora securely than pins can. The Oblique Bandage is genaralljr used for arms and legs, to retain dressings. The Spiral Bandage is generally ap> Elied to the trunk and extremities, ut is apt to fall off even when yery oarefully applied; tberafora we gen THE APPLICATION OP SANDAOEa. 38 wily nse another, called the recurrent, which folds back again. The Recurrent Bandage is the best kind of bandage that we can employ for general purposes. The method of putting it on is as follows : Ap^Jy the end of the bandage that is free, with the outside of it next the skin, and hold this end with the finger and thumb of the left hand, while some one supports the heel of the patient ; then with the right hand pass the bandage over the piece you are holding, and keep it crossed thus nntil you can place your right forefinger upon the spot where it crosses the other bandage, where it must be kept firm. Now hold the roll of the banaage in your loft hand, with the i>alm turned upwards, and takiny tare to keep that part of the bandage bettoeen your right forrfinger, and tiie roll m your left hand, quite slack; turn TOUT left hand over, and bring the Dandage down upon the leg ; then past the roll under the leg towards voui right hand, and repeat this until the leg is bandaged up to the knee, taking care not to drag the bandage at auj time during the process of bandaging AVhen you arrive at the knee, pass the bandage round the leg in circle* just below the knee, and pin it as usual. Bandaging ia very easy, and if you once see any one apply a bandage pro- perly, and attend to these rules, there will not be any difficulty ; but bear one thing in min^ without which yon will never put on a bandage even decently, and that is, never to drag or pull at a bandage, but make the turns while it U slack, and you have your right fore- finger placed upon the point where it is to be folded down. When a limb is properly bandaged, the folds should nm in a line corresponding to the shin- bone. Um, to retain dressings, and for variooM veins. A Bandage for the Chest i always placed upon the patient in a sitting poetare ; and it may be put on in cir- cles, or spirally. Use, in fractures of the ribs, to retain dressings, and after severe contusions. A Bandage for (Ae Belly is placed fln the patient as directed in the last, Tying it spirally from above down- wards. Use, to compress the belly after dropsy, or retain dressings. The Hand is Bandaged by crossing the bandage over the back of the hand. Use, to retaiti dressings. , For the Head, a bandage may b4 circular, or spiral, or both ; in the latter case, commence by placing one circular turn just over the ears ; then bring down from left to right, and round the head again, so as to alter* nate a spiral with a circular turn. Use, to retain dressings on the head or over the eye ; but this form sood gets slack. The circular bandage if the best, crossing it over both eyes. " For the Foot. Place the end jnal above the outer ankle, and make two circular tarns to prevent its slippitig: then bring it down from the inside of the foot over the instep, towards the outer part ; pass it under the Bolf of the foot, and upwards and inwardi) over the instep towards the inner an- kle, then round the ankle and repeajl tgain. Uu,Xo retain dresainga to th4 instep, heel, or ankle. For the Leg and Foot, commence anci (iroceed as directed in the pi-ecetling [laragraph ; then continue it up the leg^ ts ordered in the Recurrent Bandage. , As it sometimes happens that it 14 necessary to apply a bandage at onoa^ nd the materials are not at hand, it is desirable to know how to substitute something else titat any one may apply with ease. This is found to be effected by handkerchiefs, and an experienced surgeon (Mr. Mayor) haa paid great attention to this subject, and brought it to much perfection. It is to him, therefore, that we are indebted fo^ most of these hints. Any Ordinary handkerehi^ will dM but a square of linMt folded into vt^ rions soapee answers better. Th shapes generally required are as fol> lows : The triangle, the long bqoata, the cravat, and the cord. The Ttiangular Handkerehi^ is made by folding it from comer to ooaw ner. Use, as a bandage for the head. ./I />p/ico You can easily let yourself down whea ; the helpless are saved. " If a woman's clothes should catch fire, let her instantly roll herself over and over on the ground ; if a man be present, let him throw her down and do the like, and then wrap her in rug, coat, or the first toooUtn thing that is at hand. " Bystanders, the instant they a fire, should run for the fire-escape, or to the police-station if that is nearer, where a 'jumping sheet' ought always to be found." We entreat the attention of onr readers to these important counsels, as they will be most useful in the event of fire breaking out. Every family should be supplied with one of the patent Fire Annihilators an ingeni- ous contrivance, which, by copiously discharging carbonic acid gas, will, tf timely applied, extinguish combustion over a large surface m the course of a few seconds. The Sewing Kachine. :!] About the year 1840 a poor Ame- rican mechanic, named Eaas Howe, conceived the idea of making a ma- chine, somewhat like the stockins frame, which should execute a kind of needlework suitable fpr most of those articles of dress and household use that had 'hitherto been solely accomplished by hand sewing. After many months of incessant labour, he succeeded in making a machine that would work satisfactorily, and ob- tained a patent for it in 1841. Not meeting with the success he expected at home, Howe determined to try his fortune in England. There again he was disappointed, and eventually sold his frg'uh lattnt for ^250 (tl2fiO) ^JlJrtT^.^.'^jf*'^', ,7 BBWINQ MACHINES. nd a royalty of 3 ($15) per machime to Mr. Ihomas of London, Vho used it anccessfully in his own busineas of A stay maker. Howe, on his return, found himself involved in a lawsuit with a iirm who had pirated his patent, but he suc- ceeded in establishing his right, and has lately died a wealthy man. Howe's machine worked what is called the Lock 'Stitch ; but since his inven- tion became known, many changes have been introduced by other manu- facturers, so numerous that it would be quite impossible to speak of each in a book of this nature. Sewing machines are manufactured for all purposes for which hand sew- ing was formerly employed, and they are made expressly suited for the work they are required to perform, which is as various as their sizes ; for they are made so large that they can only be driven by steam power, and so small that one designated the "Fairy" looks like a child s toy, yet it ezeentes its appointed task deftly and well. Sail-making, harness-mak- ing, boot and shoe making, are among the heaviest kinds of labour they are applied to, while the same or similar mechanism performs the most delicate embroidery, braiding, and a machine has even been invented to work button-holes. The diversity of appearance and mode of operation in sewing machines is as great as the variety of their ap- plication, and the opinions as to their respective merits are as numerous as either ; we will, therefore, endeavour to point out the most prominent points of difference in the several machines, and leave our readers to form their own conclusions. Hawi Maeltinen. These are much cheaper than the foot or treadle ma- chines. The majority of them form what is called the chain-stitch, and which makes a ridge on the wrone aide, similar in appearance to the old- fashioned tambour stitch ; this is sup- posed to be less durable than a lock- stitch, and to give way readily if the thread ,be improperly fastened ; our ^wn xperiaoe is, tiiat if carefully done with a eood machine, strong fine thread, ana a small, neat stitch, the work will be found sufficiently strong for the ordinary purposes of making ladies' and children's cotton and muslin under-clothing. There are a great many of the hand machines, differing from each other. Some hand machines make the lock-stitch, and many manufacturers of treadle ma- chines have a hand machine of simi- lar construction. The Treadle Maehmet. The Wheeler and )Vilson machine has long been known to the public. It differs from most others, not only in the mode of performing the stitch, but in the position of the work, which passes from left to right along the stand, instead of passing from the worker across the left side of the stand. This machine forms a lock-stitch with two threads, the upper one taken from an ordinary reel, and the lower wound on a small metal bobbin inside a revolv- ing hook, which locks one thread into the other, forming a stitch the same on both sides of the cloth This machine is said to be well suited for dress and mantle, as well as shirt makers, by whom it is much used. Wheel^ and Wilson also manufacture a hand machine, and one for making button-holes.- The IVilcox and Oibbi machine makes a stitoh peculiar to itself, which is called after the name of the inven- tor ; these machines, both hand and treadle, work with one thread only ; they are easy to move, and very expe- ditious, as well as neat in the work they turn out ; they seem simple in their mechanism, and peculiarly noise- less. Howe's original machine formed a lock-stitch with two threads, the up- per one taken from the common reel, and the under one from a small steel reel fastened inside a steel shuttle ; this mode of forming the stitch is still used in the Thomas, Singer, Simpson, Florence, Wanzer, and some others. The shuttle stitoh is similar i^ ap- pearance on both sides of the worK. f he machines using it are heavier and more noiay^ than the Wheeler and ^T:f.,.\ KEARTmOF CHICKXNS. Ml Wilson, but they are admirsbly suited for heavy work, and for mauufaoturing purposes. Thit Grover and Baker oiachinea work with two needles aad two threads, which form a ridge on the underside of the cloth ; the stitch is particularly elastic. Hint* on Clioomng a Machine. If ixpense is no object and the intended purchaser is able to work a treadle iiachine, it is certainly the best, whether a double or single thread machine, and will be round the cheapest in the end. To ascertain the kind of machine most suited to the work which it is intended to perform, 'it is well to visit the sale-rooms of the principal manufacturers, where the attendants are always willing to afford every information, and to permit pur- chasers to see if they can make a suc- cessful attempt at using the machine. Choose one that seems easy to leant aad easy to work, as well as simple in the moile of changing the needle, cotton, Ac. Elndeavour to take out and reset the needle. Change the cotton. Alter the length of stitch and the tension. Instructions are generally given in the way of using the machiue free of charge, and it is well to try several machines before deciding on the final purchase. Some makers hire out their ma- ikines, allowing the user the option of purchasiug afterwards ; others ar- range for monthly payments. A ma- hogany or walnut stand with a oover is very convenient, as dust is moat in- jnrioos to sewing maohinea Siats breviation8 used im calonlation are placed after the units ; they us \ued thus, 25 metres 25m. Distances under 1000 metres are nsnally expressed in metres ; over 1000 metres in kilometres ; and over 10,000 metres m myriametres. Thus 4 hec- tom'tros 6 decamutres 3 metres is expressed as 403 metres ; and 49,823 metres is read 49 kilometres 823 metres; and 378,682 metres as 37 myriametres 8 kilometres 582 metres. The myriametre and kilometre are termed itinerary measures. Square or Surface Meature. 100 square millimetres (sq. millim.) make 1 square centimetre (sq. centim.) 100 centimetres 1 decimetre (sq decim.) 100 ff decimetre* 1 metre (sq. m.) 100 metres p, 1 decametre (sq. decam.) 100 ,f dicamttres t$ ^ n hectometre (sq. hectom. ) 100 hectometres 1 kilometre (sq.lulom.) 100 ,, kilometres 1 myriametre (sq. myriam.) I'lie sizes of rooms, tables, doors, windows, etc., are estimated in square metres and its multiples. The subdivisions serve to measure small surfaces, as the leaf of a book, the size of drawing paper, the surface of a brick, etc. Square metres are marked in calculation, thus, 904 sq. m. (904 square metres). Land or Sur/aee Meamtre. The only nnits nsed in measuring land are the Centiare, Are, and Hectare. 100 centiarea make 1 are (a.) 100 ares 1 hectare (hecta.) The inrfaces of fields, gardens, forests, Ac, are estimated in ares and heo- tares. A letter a. indicates ares in calculation : 54a. =54 i The centiare is the square of the metre. The are decametre= 100 square metres. The hectare hectom>:tre= 10,000 square metres. The siM of country is valued in square kilomHres, or in sq. myriametrsft 1 square kilometre ^10,000 ares. 1 myriametre =I,0(K),000 arse Mecuure of Volume. 1000 cnbio millimetres (o. millim.) make 1 cubic centimetre (c. osntim.) 1000 centimHres m ^ > decimetre (c. decim.) 10(X) d^cimetfes m 1 m m^tre (c. m.) 1000 mitres m 1 m decametre (c. decam.) 1000 decametres t, 1 hectometre (c. hectom.) 1000 hectometres 1 kilometre (c. kilom.) The above table is nsed in estimating the volume of a room, works of mv onry, or earth-work ; blocks of marble, large building stones, lime, cement, sand, gravel, ftc. The measure 57 cubic decimetres is written 67 c. decim.; S04 cubic m^etres as 304 c. m.; 210 cubic decametres as 210 o. decam. W MKASUBSS USED IN FRANOML Measure of Volume for Wood. 10 d^cLstcrea nuike 1 et&re (at. ) 10 BterM ,, 1 decaatere (deoaal) ) d^cist^re^lOO cubic d^cimHrea. > .< ,>. I atere ^sl o. niitre=1000 c decim. I d^a8tere=I0 c. infetre8=10,000 c. d^m. The sMre ia a 8(}uare upright wooden frame, the aidea meaanring I mttre eAcli. Firewood la meaaured by cntting it in piecea of 1 metre long, an J ?iIaoing within the frame. It is, however, common to aell wood by weight ol 00, 200, 300, 400, &c., kilogrammea. / , , The term atire ia abbreviated into at., thna Ofiet. (96 aterea). / / Measure of Capacity. 10 centilitres (ceutil.) make 1 d^ilitre (deoiL) 10 decilitrea 1 htre (1.) 10 litres , 1 dtealitre (decal.) 10 decalitrea m ^ hectolitre (hectol.) 10 hectolitrea 1 kilolitre (kiloL) 1 millilitre si o. centim. 1 centilitre =10 o. centim. 1 dfeilitre =100 o. centim. 1 litre I a d^cim.^IOOO centim. 1 dtealitre =10 c. decim. = 10,000 c. centim. 1 hectolitrea* 1 00 c. decim. = 100,000 o. centim. 1 kilolitre >il c. mett=1000c. decim. =1,000,000 . centim. Weifihl. 10 milligrammes (millig.) make 1 centigramme (centig.) 10 centigrammea 1 dteigramme (decig.) 10 d^cigrammea 1 gramme (g.) .^ 10 grammes ^ 1 decagramme (decag.) 10 dfoagrammea 1 hectogramme (hectog.) 10 hectogrammea 1 kilogramme (kilog. ) Weights over 1 kilog. are termed large weights ; between the kilog. and gramme, medium weights ; and below the gramme, small weights. The amall weights are ub<^ by chemists, asaayers, and goldsmiths. They ara made of silver, platinum, or brass. The medium weights are made of braaa, vauftlly in the form of a cylinder, the height and diameter being equikl ; a button or knob at the top of each serves for lifting. The \axffi weignta are made of iron, in the shape of the lower half of a six-sided pyrami<^ except the two largest which have only four sidea. A ring is attached to each for lifting. The term metric quintal, or metric hundredweight, is used to denote 100 kilog. The tonne or tonneau ia 1000 kilog., the weight of a onbio mitre of water. ' Xiist of MMnira in wm in FnuuM. ; Length. The meaanree of length used in the arts and trade* an of many diflbrent forma and made from a variety of materials. A few examples are given. Drapers use the m^tre ia wood, divided into decimetres and centimetres. Carpenters make use of the double decimetre in boxwood, divided into centi- metres and millimetres. Land surveyors use a chain composed of 50 links of 2 decimetres each. Engineers and architect* make use of a flexible steel buMl (mwwnnng 1 dteamitra), oapahle of boing rolled into MmiMot apiad wmanrs used m fsanck M^-! for n when not in use. In addition there are tape ueasurea of 1, 6^ 10, or lOi) meties, variously subdivided. (ktpwity. For Liquids. (A) In pewter (form oylindrical, the interior height being double the diameter). The double-litre (2 litres), the litre, ^ htJf -litre (5 dfeUitres), the double decilitre (2 decilitres), the decilitre, the lialf-dciiitre, (6 centilitres), the double centilitre (2 centilitres), and the centilitre, in all 8 measures. (B) In tin (form cylindrical, interior heights diameter). The double litra^ the litre, the half -litre, the donble-d6cilitre, the dcLUtre, the half-d^oilitre, 6 measures. For Grain. Form oylindrical, interior height >= diameter made in wood. Double-decalitre (2 decalitres or 20 litres), decalitre, the half decalitre (5 litres), the double-litre, the litre, the half-litre, the double-doilitre, the doi- litre, and the half-decilitre (5 decilitres) 9 measures. Weights vsed in Fruice. I. In iron. 50 kilogrammes (not often used, being too heavy to lift easily), 20 kilogrammes, 10 kilogrammes, 6 kilogrammes, 2 kilogrammes, I kilo- gramme, half-kilogramme (500 grammes), double hectogramme (200 grammes), one hectogramme, half-hectogramme (50 grammes). II. In brass : (A) Cylindrical form. 1 double kilogramme, 1 kilogramnie, half-kilogramme, double-hectogramme, 1 hectogramme, bal'-hectogramme, double - decagramme, decagramme, half - decagramme, double - gramme, I gramme. (B) Ifa the form of cups (fitting, when not nsed, one within the other). 1 kilogramme, 600 grammes, 200 grammes, 100 grammes, 60 grammes, 20 grammes, 10 grammes, 5 grammes, 2 grammes, 1 gramme. III. In platinum, silver, or brass (in the form of little plates of metal). 6 decigrammes, 2 decigrammes, 1 decigramme, 5 centigrammes, 2 centi- gramme*, 1 centigramme, 5 milligrammes, 2 milligrammes, 1 millignunme. Oerman Pastes for Birds. Cheap and simple food in the form of paste may be made in the following manner : Take white loaf which is well baked and stale, put it into fresh wa- ter till it is quite soaked through ; then squeeze out the water, and pour boiled milk over the loaf, abiding about two-thirds the quantity of barley meal from which the oran has been carefully sifted, or, what is still better, wheat- meal. Another method, however, may be adopted. Orate a carrot very nicefy, soak a small white loaf in fresh water, press, the water out of it, put it along with the carrot into an earthen pan, add handfuls of barley or wheaten Bieal, and mix the whole together with pestle. These pastes ought to be atde' fresh every morning, for they quickly become sour, and are conse- qneutly injurious to the birds. A neding trough ought to be used, in vhiclk the pMte can be put; and tkis vessel will be more suitable if made of tin, earthenware, china, or glass, rather than of wood, as it can be more readily kept perfectly sweet and clean, and will therefore be less liable' to cause the food placed in it to become sour or stale. Sunstroke. Attacks of sunstroke are not often met with outside the tropical regions, but lately in America, owing to the great heat which has recently prevailed, there have been man fatal Sunstroke generally follows from di> rect exposure to the vertical rays ol the sun, and persons are more liable to attacks when in a weak and ex- bausted state. The attack besina with a feeling of faintness, great heat and dryness of the skin, with intense thirst ; vomiting frequently occurs, there is loss oi speech, Md the patient beoooiet ia> sensible. ''pC%?>t-s?r',T\'- ^ ^'...^^-Kif t~ /^w;;* vsr^ 5- .' 93S TAKE MY ADVICB. 1 Marks used by Printers and Writers in. Correctinff Proof- lieets. Certain marks and signs, employed by all printers, will be easily Q understood by an examination of the f ollowug example : Antiqui ty, like every other of the moderns,. the beauties c quality that att^cts the notice o f the ancients.) ^ of Mankind, has undoubtedly C While an autGr is yet living*' ' Totaries that reverence it, not we estimateHiis powers by his from reason/ but from preju- worst performances ; and when dice, some seem to admire he is dead, Q?o works, however. 5 iifdiscriminately whatever has of which /the excellence is not "> been long pr/served. without gradual (bit absolute aSd defi- considering that time has some^ niteJandLomparative; to works, ly times co-operated with chance: Raised TiJ^upon principles de^ 11 perh aps are more willing to ^nstrativ^afideieHtifiefc, but '* honoUr/^present\than/piin ex- pealing /wholly to 'obMrva- cellence; and the -the- mind tiei a woi d has to he changed to italic, draw a line under it. and write I'laL in tlie Biargin; and where a word bu to b cliuMged from italic to roman, write rofn. oppoHite. 9. When words are to tie tranHpOfted three Ways of marking them are shown; but tliny are not UKuslly numl>ered except more Ulan thne vordi liav* Utalr order ehajiced. 10. The tranufHialMan of lettem in a wort. It. To change one word for another. 11. Tiie knb,tiiiiiion of a period oraenUMi for any other |i<>lnl. It ia cuntomar/ to eu- clrrie colon and foil-point marka. IS SubatituUoa of a capital lot a mail letter. 14. Insertion of a word, or a letter. 16. When a paragraph commences wkere It is not intended, connect the niatteV by a line, and write in the margin opposite run on. 16. Where a space or a quadrat stands ay and appears, draw a line under it, and make a strong iierpendicular line in the margie. 17. When a letter of a difTereot sice to that used, or of a different face, appears in a word, draw a llni! either through It or auder it, aiM write opposite w/, tt wrong faint. 18. The marks for a paragraph, whea Its eoniniencemenl has been ouiitled. 10. Wlieu one or more worda have been struck out, and it ix sniMeQuently decided that they aliall reioain. make dots under them, and write the word M Clet it stand) lu tb* margla. BOMETHma ms evertbodt. so. MRrk for * ipiiee where It haa bean (iiitlvd between two nuitlri. tl. To cbaiige word rmm Hinall letiera to mall eapitaia, maketwu lines under the worti, nd write tm eapt oppoaita. To cliinga a word frotD loall capitals to amall letteriA make lie line nnder the word, and write In tb^ mar gin /. e, for lower case. tt. Hark for the apoetrophe, and ala^he marka for turued eommaa, which >how tract*. tS. Manner of marking an omiwion or liinir- tion, when it Is too long to be written in the Ide margin. It may be written either at the top or the bottom of the page. S4, Marks when Unea or words do not appear traigbt. When eomcted, the extract wonid read tbtts:- "ANTIQUITY, like every other quality that atlraciM the notice of mankind, has un- doubtedly vourlea that roKremx it, rot from leawti, but from pn^Judice. ijoine seem to ad- mire indiscriminately wiiatever has been long presei'ved, witiiout conHidering that time has somelimes co-operated with chance: all per- haps are more willing to honunr past than pre- sent excellence; and the mind eontempUtes gei'ius through the shades of age, as the eye inirvey* the sun through artificial opacity. Ths grxat uinteutluu of criticism is to tind tlie faults of the niiiderns, and the beauties uf tlie Dcieota. While an author Is yet living, we atiiuate his powers by his worst perl'orni- uoes ; and when he is dead, we rale them by bis besU " To works, however, of which the exclleiice it not ahsolute and definite, but gradual and oouiparative; to works, not mined upon prin- tples demonstrative and NCtentilli-k, but ap- pealing wholly to ubsei-vstioii and experience, no otiier teat can be applird tlian i.atiuTB of duntiOD and eoutlnuance of esteem." To Prevent the Hair falling off. Mix together, and use twice a week One oz. castor oil, one oz. salad oil, one oz. almond oil, one drachm of oil of rosemary, two pennyworth of tincture of cantharidea. fie careful in using the last. Orebe may be washed with white soap and water, and shaken gently uuUl dry. Bread made with i9ea-u)afr increases the appetite and stimulates digestion ; it is pleasant to eat, and exercises a benencial medicinal influence in cases of dyspepsia, phthisis, and scrofula ; it has also been found conducive to kealth on board ship during long voy- Hcur-hnuihe*, wiih Ivory or Tortoise- akcU Sad*, to CUtm, Dissolve a smAil handful of common go move, and place instantly under a stream of cold water (from a jug or tap), which hardens the bristles. Dry in a soft napless cloth, and polish the ornamented back with a httle floor and an old silk handkerchief. Most/uitoes, to iirpel. Take of guin camphor a piece about one-third the size of an egg, and evaporate it by placing it in a tin vessel, and holding it over a lamp or candle, taking care that it does not ignite. The smok* will soon fill the room and expel th mosquitoes. Jtuect Bites, Remedy for. When s mos sons that a cellar, being below the surface of the earth, is the safest place of refuge, on the supposition that com- ing from the clouds the electricity would first expend itself on the surface of the earth, before touching things below it ; this, however, is a pupular error. As already mentioned, the lightning rises out of the earth as well as proceeds from the clouds; the cellar, therefore, or the ground floor, may ac- cordingly, in some cases, be nearer the point at which the electricity ascends; and the eflects are as violent at the place from which the electricity takes it departure, as at the place which it strikes on its arrival at the earth. IV. Q. "Are looking glasses in front of a window dangerous? Do they attract the lightning if the win- dow is shut ?" IV. A. Looking-glassea are in no way the cause of danger, and certainly do not attract the lightning, whether the window be closed or open. The amalgam at the back of a mirror, it is true, is a metallic substance ; but it is too slight to be taken into account. V. Q. " Are persons more secure lying down than standing erect 7" V. A. Lying down, as a general rule, is a si^er position than an up- right attitude, as will be seen from the following few remarks as to safety out of doors, subjoined to the necessarily very short replies aa to seoority inaide the house The same reason why proximity to the cliiianey and its iron or brass fur- niture is less safe than other places, is that which renders the immediate neighbourhood of trees oat of door* insecure. The chimney and the tree are prominent objects, and act as con- ductors for the fluid. The tree is con- siderably more dangerous than the chimney, because it is so much higher and because its upper branches are all of them so many additional conductors. Moreover, the moist wood vL % tree is --Y!<5 w~^.^^p::~^T-'yi-^f' WW-y .^v-^^.s. Vrt^'; '^^{?'r^'S>fr' 4 COLLECTION AND PSESER VA TION OF PLANTS. K better conductor than the smoke of a chimney, or the chimney itself. Fur- ther, the tallest and lareest trees are much less safe than such as are low and small ; and, as people are naturally ptto take shelter from the rain during a thunderstorm under the largest and moat umbrageous trees, it is found to be under such, chiefly, that they are truck with lightning. To stand during a thunderstorm on high ground, where there are no large trees to act as conductors, is likewise unsafe. The human body is itself a good conductor, and by standing up- right the danger is increased : a person in that attitude on elevated ground, may be higher than a very tall tree lower down, and may, on that ac- count, form the very point on which the electricity strikes. If caught by a thunderstorm on elevated ground, the afeat course, however inconvenient, is to lie down, instead of maintaining an erect posture, and thereby furnish- ing the electricity with a point on which to strike. To Collect and Preserve Specimens tend to preserve are laid down ; and, having put over the whole some more '^ sheets of paper, place a board over them with the weights upon it, which may be a number of clean bricka, if , the iron or lead weights cannot oon> veniently be procured. As some plants are delicate and flexible, and others comparatively thick and hard, the former class wiU require leas weight to be placed over them, and the latter considerably more. To preserve the colour of flowers when drying, the greatest cara is required in changing the papers every second day, which papers first on^ht to be w^ll dried at the fire. With regard to keeping the shape of flowers, the utmost care and attention is necessary when arranging them on the paper, and which can be done by having another piece of paper, uid fently laying on part of the flower, 'he part of the flower so covered wiih the paper ought to have a small book placed on it. Then be'^iu and lay out the other leaves of the flower, and also press it, and so on, until each part nas had the gentle pressure ne- cessary to keep it in position. Let them remain so for a t-h^rt tim'*, and then put some heavy weight on them; look at them next day, and change the damp paper. We have kept fei-na for years quite fresh in colour by thia simple mode of drying. In three or four days the plants thus treated should be taken out, to- gether with the paper in which they have been deposited, and laid in fresh paper with three or four sheets betwen every two plants, and the board and weights laid upon them as before. This process must be continued till the I plants are perfectly dried. E!ach ! specimen is then to be placed on a ' sneet of dry paper, along with a me> ; morandnm of the name of the plant, thti place aad tim at whioh ii wa* BOMBTHINO FOR EVERTBODT. 403 ffathered, the character of the soil from which it was taken, and any other particulars tending to illustrate its character and history. Presuming the process of drying to be satisfactorily carried out, the next business of the collector is the ArrangtmeiU of his Specimen*. To this end he must procure a quantity of writing or printmg paper of stout quality and large size, five or six sheets of which ought to be stitched into coloured covers. Let a sufficient quantity of large post writing-paper, cut into half-sheets of folio size, be in readiness. Each plant is then to be placed on one of these half-sheets, and fastened to it by means of slips of paper gummed across it in various places. On the top of the page the particulars contained in the memoran- dum already referred to should be written. The plants thus secured to the half-sheets must then be placed in the order required (either by the na- tural or artihcial systems) within the leaves contained in the coloured co- vers ; the size of each bundle of speci- mens rendering it convenient at any time for purposes of reference. Twelve of such parcels so contained in the same number of coloured covers can then be tied up in covers of stout pasteboard, and laid up in a cabinet or box suited to the purpose. Another Method of drying plants before laying them aside, and arrang- ing them in a systematic manner, may here be mentioned as worthy of atten- tion. Get a shallow pan, or tray, about the size of the blotting-paper used for drying plants. Lay the plants in the asual way between the sheets of the blotting-paper, and when the tray or pan is nearly full, cover it over with a layer of dry sand half an inch thick or so, and place it on a fender before the fire, or on the hob, and in three hours the plants will be perfectly dried. Washing and Wringing Ka- ellines. Ijaese machines, which are now becoming very generally used, are of various forms and modes of construction, but the object in ^11 is to remove greaae and dirt from cloth- ing with the least possible labonr and the smallest amount of injury to ths fabric, at the same time that the cleansing must be perfect. An equal amount of friction can be produced by the machine, and iwieh hotter watcn> used than any hand will bear. A ood* iiderably smaller quantity of soap is required, but boiling water is neces- sary to extract grease, as well as some soda or washing powder if the clothes be very much soiled. Some vnaahing machines are con- structed on a principle similar to that of the old-fashioned dolly, which rubbed the clothes about in a common washing-tub. These machines have rollers or balls of wood, which are dashed about among the clothes by a wheel worked by a handle and fixed in a box, in which the linen, with soap and boiling water, is placed. In others, the clothes are lifted bv ribs on a wheel, and allowed to fall back again into a box with ridges at equal distances, which mb the articles against each other, as well as against the wheel. Another machine has a cylinder formed of bars of wood, on which are placed brushes, which can be removed at pleasure. The linen if placed in this cylinder, and by k handle it is tume Ants, to destroy, joo sweetbreads, 63 Apoplexy, 176 Baking fish, 30 ' Vpple dumplings, 79 meat and poultry, iS fritters, 86 pastry, 31 jelly. 87 Ballroom, etiquette of th^ 311 sauce, 96 apply tart, 84 them, 389 water, 7a Barley bread, iii Apricot fritters, 87 lemonade, 74 and 1 19 Aquarium, the, 45s orangeade, 74 water, 7a .^ , SfiSTif-T^F '';^'^^;r:^CgJ'i^S?tSS^^^ 40t INDEX. Broineter scales, 244 Blancmange, 88 to consult the, 243 Blankets, to wash, 137 Barrel, to find the contents of a, 333 Bleeding at the nose, 168 Bath buns, 94 Blihd all-fours, 280 Bathers, hints to, 193 Blinds, window, 7 Baths, 167 Blister, how to make^ 167 forinfan^ 157 Blistered feet, 14$ Batter pnddings, 76 Blood-letting, 168 Bfchamel sauce, "96 spitting of, 169 / Bedrooms, furniture for," 17 Blotched face, 151 / Beds and their management, 239 Hue ink, i58 Beef, tochoosa, iiz Body, the human, 2:^7 Beef, i-la-mode. 59 BoileiJ and roast fowl, 7J eollope, 58 I apple pudding, 83 drink, 74 calf's feet, 60 oUrea, 57 gg. 65 or mutton pudding, 69 fowl, 75 pudding, 69 rice pudding, 8s roast, 24 tongue, 60 tea, 7S Boiling, 31 tea, to make in ten minutea, 75 fish, 34 to hash, 67 poultry, ftc, JJ floBi, management of, jyi Boils, 150 Bee stings, 169 Bone, to polish, 133 ^tles, 300 Bones, dislocation of, 1 70 rlin wool-work, 334 fracture of, 171 &ziqa^ game of, 283 Boots and shoes, to waterproof 13a Bills of accommodation, 209 Boots, to preserve, 242 Mlliards, 255 Bottled fruit, 103 Bill of exchange, law of, ao8 Brain, concussion of, 174 Bills lA sale, 209 Braised fillet of mutton, 63 Birds, rapid flight of, 238 Braising, 42 Bird-stufBng, 294 Brandy i>osset, 73 Birds, paste for, 397 sauce, 96 Biscuits, 94, 120 Brass work, paste for cleanings 19 Bitea, 144 Brawn, 102 Black-cap apples, 89 Breach of promise of marriage, a 10 Black clothes, to renovate, 138 and 197 Bread, adulteration of, 123 Black currant jelly, 88 receipt for making, 1 10 dye, 129 and milk poultice, 166 ink, 128 and butter pudding, 81 Blacking, 134 making, 11$ . for harness, 134 PP, 7 lUack lace veils, to cImb, 130 pudding, 76 Ik, to clean, 130 sauce, 96 . JNDEK. Bream, to bake, 30 Calf 8 foot jeUy, 87 Brickwork, to meMore, S34 blaucnumge, 88 Bride-cakes, 93 Calico, to waterproof, 132 Bright steel, to praaerre &om rnat- Candied citron, lamoiy or orange peel. ing, 140 103 ;l BrUl, to boil, 35 Candied fruits, 104 ^ to fry, 40 Caper sauce, 96 ^ Broad beans, 99 Capon, to roast, Vf . < .; :4 Brocoli, 99 Captain's -buscoit^ 95 ' i' ^ \ Broiled beef -bones, 58 Carving, 43. ' ;^ fowl, 42 and 57 - Carp, to boil, 35 'j rump-steak, 59 to bake, 30 ' . Broiling, 41 Carpet, hqw to choose a, tj ' r^ Bronchitis (or winter congh), 153 Carpets, to ^H^aii, 138 Broths, 74 Carrots, 99 ' ' 1 Brown apple saace, 96 Carrot soup, S3 bread, iii Carbolic acid and oUarids ci. liiM^ a|p padding 77 Carbuncles, 150 ' \ g^y. SS Carbolio acid, 131 . . "^ Browning, 49 Carmine rouge, 137 '-i-'. Brown papers, siM 0^ S33 Cartridge papers, sisa o( 933 - ' Bruises, 143, 173 Castle pudding, 80 1 * I - * Brushing clothes, 196 Cats, 288 Brussels laoe, 329 Cattle, to aaoertain the wtight o^ t34 Bubble and squeak, 70 Ca^dl^ 73 Bugs, or other vermin, to dsitray, 199 Cauliflowers, 99 m Building a house, 15 Caution, a mef ol, ia bouM building. societies, 15 'S '*' ' Bullock's heart, baked, JS Celery, 100 'y kidney, 58 sauce, 97 Bunions, 145 Cement for marble, j^aM, porotlab^ Buns, plain, 9} Ac., 13s Bums, 173 Charlottes (pastry) 91 '-i. Buttermilk, 73 Checkers, game of, 26S Butterscotch, 104 Cheese cakes, 85 Baying a house, 15 omelette, 66 pudding, 76 Cabbagr Soup, 54 Chess, 259 Cabinet pudding, 79 Chicken, to boil, 33 Cake, a plain cheap, 93 broth, 74 Cakes, 91 fritters, 67 a few hints on making, 119 pox. .\'- Calf 8 heart, baked, 30 the management rently, 148, 188 Drugs, list of, for the family, 165 Dry or com measure, 331 Duck, to boil, 34 ., to roastt 27 to choose, 113 Ducklings, to stew, 38 Durable paste, 140 Dyeing, 129 ' Dyapepsia, 153 Dysentery, 153 Easaohk, 147 Eating, the philosophy tt^ t35 Eau de Cologne, 135 * oart, 279 i U INDEX. Eel broth, 75 pie, 64 onp, sa Eels, to bake, 30 to boil, 36 to fry, 41 to stew, 39 ZSggB, 65 to fry, 40 EIgg pudding, 79 sauce, 96 Ejectment, 196 E!lder flower water, 125 Emden groat gruel, 71 Enamelled leather, to polish, 134 English weights and measures, 330 Engraving on glass, 13S Entries, 36 Epilepsy, 178 Ennine fnr, to clean, 138 Errors of speech, and how to correct them, 363 Erysipelas, 158 Etiquette and mannexs, 30* of the ball-room, 31 1 of courtship, 31 1 for ladies, 309 for gentlemen, 30J of the dinner-table, 307 to boil, 33 remove, 138 -^ to roast, 26 Furs and woollen goods, 13Z . to broil, 4a pie, 70 Galvanic Battiet, 141 - with rice, 34 Game, or poultry, to pluck, 25 to pot, loa soups, S3 jp. to broil, 42 * -k-- ^ Four-handed cribbago, 279 ,>^ Fox and geese, 269 to preserve, 23 Fractures, 171 to hash, 68 French beans, 98 pie, 70 French and other phrases in frequent Games, rules 0^ 247 use, 226 Gapes, 387 French polish, 18 Gas, management of, 18 polish for boots, 134 Geese, to choose, 113 1 rolls, III Gentlemen, etiquette for, 305 terms used in modem cookery. Gibelotte of rabbits, 57 los Giblet pie, 61 metric system, 29$ soup, S3 \ Fresh fruit pies, 83 Gilt frames, to clean, 130 fruit puddings, 83 Gingerbread, 93 Fricassee of chicken or fowl, 57 Ginger plaster, 175 Fricass^d fowl, 69 pudding, 80 tf' lamb, 69 Glass, to cement, 135 ii veal, 69 vessels, to cleanse, 138 , soles, 64 in stone windows, to fix, 138"'' -, Frivolity 333 or porcelain, to colour black, 138 'i Fruit, loi Glasses, &c., to make brilliant, 135 'A toich 104 Glazed pressing-boards, size of, 233 ^ to preserve, 33 Gloucester jelly, 73 preserved omelette, 66 Glue cement, 1 3S rind, indigestibility 0^ 236 to unite polished steel, 13$ tarts, open, 85 Gnats, 300 ,., Fried eggs, 65 Golf, 253 \< eggs and bacon, 58 Gold and silver fish, 289 f beef, 69 Goose, to roast, 26 PtUes,57 to boil, 34 rump-steak, 59 to hash, 67 Frying. 40 Gooseberry cream, 90 Fiviutnre, 17 Gout, 138 care of varnished wood, M Gowland's lotion, 125 Graining, to imitate oak, Ao, 133 paste, J9 Grass and moss, to dry, 136 For in tea-kettlea, to prevent, ^31 Gravies, 55 -l*^' 414 INDEX. Green paint, 139 peaa,98 pe wnp, 54 GreMe spots, to remoya^ l)t Grey mullet, to boil, 36 Grilling, 41 Ground rice milk, 7* rioe pudding, 8a GroBM pie, 6a onp, 53 Gmels and porridgei^ 71 Gudgeons, to fry, 41 hune pigs, 2S9 Guipure bwa, or Btdeigh Uoe^ 330 d'art, 332 Gurnet, to bake, 30 to boil, 36 Qua cotton ivoty, 140 Habritai. Iiimmiuirog^ to eheok, 146 Haddock, to boil, 36 Haddocks, to bake^ 30 Hair dye, 137 to darken, 137 oils, l^^ mwhes, 127 to bleach, 139 brushes, to oleaa, 399 Hake, to boil, 36 Half puff-pMte, 84 Ham, to boil, 33 to pot, loa to fry, 40 tochooae^ 113 to cure, 103 Hand, rearing by, 357 Handkerchief bow to baadaga vith, 390 Hare^ to ohooaa^ iij to roaat^ tj waap, 5a Hariot beani^ 99 mnttoi^ 113 Harvey's sauce, 95 Hashed beef, 6| game, 68 goose, 67 lamb, 67 mutton, 67 poultry, 67 veal, 67 venison, 68 Hasty-pudding, 76 Hay and straw weight, 339 Haystack, to weigh a, 233 Head, covering of the, 197 Headache, 146 Health, rule for the presarvatioB o( 194 Healthful konses, 16 Heartburn, 152 Hearts, baked, 30 Herrings, to choosey 114 to bake, 30 to boil, 37 to fry, 41 Hints for housekeepers^ SI Hodge-podge, 70 Hominy pudding, 76 Home-made barometer, 141 Horses, diseases of, 375 Hot-water pipes, to stop leakage in, 140 Hot weather, how to keep houaes oool in, 238 Horse-radish, 100 House, choice of, 15 purchasing a, 206 on fire, how to escape frooi, 391 Household bread, 1 10 management, 15 House-painting coloura, to aake^ 19 Human body, the^ 337 Hysterica, 178 Icnra Cakbs, 93 Imitation Indian ink, ISf Imitatian ivory, 14P IWDMX. U Imperishable patty, 139 Inch of rain, meaning of an, 144 Indigestion, 152 Indian com and wheat flonr bread, iii. Indian meal mufiSns, 94 Infant, the, 350 dressing and washing of^ 355 food for, 358 Infection, 164 Inflammation of the Inngs, 156 of the kidneys, 15a of the liver, 151 of the eyes, 151 Inks, 128 Inodorooa pidnt, 139 Intestacy, law of, 903 Interest, rates of, in differsat States, Inaeots, habits ol^ agt Insect poison, 399 Insurance against flzs^ 909 of life, ao9 Invisible or sympathetio inks, 199 Irish stew, 38 Iron monlda, to remove^ 131 Iron and steel, to preserve from atmo- spheric influences, 139 Iron and steel, to dean, ao Iron, to dye red, 129 Irons, fire, to keep bright, 20 sticking on starched articles, to prevent, 131 Isingl ass jelly, 73 and 87 Italian cream, 90 Itch, 156 Ivory, to poUah, 133 Jam, 103 Japanese cement^ Ijf Janndios^ 160 Jelliea, 73 Jenny Lind's padding, 80 Jewdlery, ftc^ to repolish, 248 Jerosalem Artiohoke^ 100 John Dorsy, to boil, 36 Joints, injuries to, 171 / Jugs, decanters, to clean, 136 Jugged hare, 62 _^_ Julienne soup, 5a Kxxniro thb For Wabji, 197 Kid, roast, 25 Kidney pudding, 60 Kidneys, inflammation of tha^ 15s Kippered salmon, to broil, 43 Kippered or dried salmon, 42 Kitchen furniture, 17 arrangement and economy o^ a hints on conduct in, 107 Knife-handles, cement for, 135 Knock-knees, 146 IiAiOi-PARB CTmnrcM^ 337 Lacerations, 191 Ijidies' dress, 197 Ladies, etiquette tat, yof Ladies' toilette, 309 Lamb, to ohooss^ 113 to hash, 67 pudding, 60 pie, 69 roast, 24 Lamb's fry, 67 sweetbreads^ 63 Lampreys, to fry, 41 to boil, 36 Lamps, management oS, 18 Landlord and tenant^ relatioa ti, im land, 207 Languages of the worid, 243 Larks, to roast, 28 Latin phrases in oonstant SM^ M(| lAvender water, 125 Iw, 198 terms, 210 Lead poisoninj^ pr , Muffin pudding, 8l jeUy, 88 " '' -' Mulled wine, 73 - peel, candied, 103 i. Mulligatawny soup^ 51 pudding, 80 Mumps, 161 Outside decoration of honses, 17 , Mushroomg, 100, 185 Overlaid, dangers of being, 353 to pickle, 102 Oxtail soup, 50 Mushroom and walnut sauce, 97 Oysters, to choose, 114 Musk soap, 134 to bake, 30 Mussel sauce, 96 to stew, 39 Mustard leaves, 241 to fry, 41 poultice, 166 Oyster sauce, 96 whey, 73 sausages, 57 Matton, to choose, iia cap, 52 1 broth, 74 chop, 75 Paint, Fibeproot, 20 outlets, 61 to resist action of air, fto., 138 '. to hash, 67 Painting on silk or satin, 339 '-* pudding, 60^ 69 Paintings, oil, bow to clean, 19 v^Z roast, 24 Faints, how to make colours for, 19 pie, 69 Palpitation of the hearty 151 . . --^ Napkins, to Fold, log Pancakes, 67 Paper flowers, 337 .: 1 Naples curd, 73 hangings, 16, 18 Nettle-rash, 161 izes of, 232 Neuralgia, 151 Parchment glue, 136 . J Night-air, 343 Parlour, decoration 0^ 16 Nurses, advice to, 340 furniture for, 17 Nnrse, the monthly, 34s Parsley sauce, 96 f ^*.343 Parsnips, 99 ,-n Nnraing of iiifanti, 355 Parsnip toup, 54 -.-^ of the sick, 340 Partridges, to chooM^ 1 1) to boil, 34 OATmAi, Pap, 79 Partridge pie, 6a _> . . Oil to promote the growth of the hair. oup, S3 :li 127 Paste, 84 Oil-paintingB, to deanM, 19 Pastiles, 126 - -inL Omelettes, general direotions for, 66 Patent Office feet, aos \y Onion sauce, 96 Patents, how to secnre, aoo oR53 foreign, 20a Opea fruit tart% S5 Patties, 57 windows at night, 239 Pearl barley-wmter, 7* boat, to prOTsat the ainking of an. Peas and butter, 58 a33 pudding, 76 7 ^m^^^l!fl^f'^^:rv-^^y^-^^-:'i^-Stf:iS^? INDEX. Feppr-pot, 70 Plaioe, to bake, 30 Pencil drkwings, to fix, 136 to fry, 40 Pepaine, 241 Plain custard, 79 Penpintion, 146 omelette, 65 Perfumea, 135 Plants, to collect and preserre^ 40s in nok-ohMuber, 240 to dry for an herbariom, 13$ Perfnme for glovea, 136 Plant-sticks, &o., 138 Perch, to bake, 30 Plate powder, 138 to boil, 36 Plum cake, ordinary, 91 , PerMn* of rank, modes of addresdng, pudding, 77 3 pie, 70 lecture Tarnish, 133 pudding, 60 Pie-crust, 84 roast, 35 Pigeon compote, 6a to cure, loi pie, 63 Potato pie, 70 Pigeons, to choose, 113 pudding, 76 to stew, 38 Poaaets, wheys, 4a, 7J rarieties of, 39a Potiohomanie, 338 to pot, loa Poultices, how to make, l64 Kg'tfry,67 for horses, 385 Pik^ to bake, 31 Poultry, 35 to boil, 36 to bake, 37 Pimpled face, iji to boil, 33 Pineapple fritters, 86 toohooee, tia Pip. 387 to hash, 67 to preserve^ 2^ hands, 136 to pot, 103 Plaioe, to bdl, 37 toroM^aS *^.:v^n> s;. pT>'"'' W'^^^lYy' ijn>Mx. i# Poaltry, disMM o^ 385 Beal turtle soup, 53 Pound Okke, 91 Bed currant jelly, 88 Prec^enoy, Uble ot, yM ink, 128 Prepared polish, 433 mullet, to baker^ PlMenring, 103 to boil, 36 food,* best modes of, 23 Benovating black satin, te^ 13s Preserved damsons, 103 Bent and taxes, 31 rhabarb, 103 Benting a house, 115 tone fruit, 103 Bespiration, 347 Preservation of the health. rules for, Rheumatism, 153 194 Rhubarb pie, 84 ' Preston smelling-salts, 126 pudding, 81 Printers' marks for proofs, 398 Rice cake, 93 Promise of marriage, breach Ci, 310 gruel, 71 Prussian outlets, 56 and fruit pudding 89 Puddings and pies, 75 milk, 73 Pudding crust, 85 pancakes, 67 Puffs, 86 Ringworm, to cure, 186 Puff-paste, 84 Roasting meats, &o., 33 Pumpkin pie, 84 Roast fowl, 27, 7S Purchasing a house, 15, 306 goose, hare, &o., 136 sweetbreads, 63 QrAiLS, to Boast, aft Rolls, no Queen's oil, 137 Roly-poly pudding, 78 Roofing for hen houses, fto., 133 Kabbit, to Boii^ 34 Rose oil, 137 pie, 61, 70 vinegar, for toUet, 135 to choose, 113 water, 126 to roast, 27 Rosemary pomatum, 137 toatenr, 38 wash, 127 ioup, S3 Bules for the preservation of the stewed in milk, 7$ health, 194 Rabbits, their management, 388 correct speaking and writing, 363 Bagout of beef, 69 Bump-steak and kidney pudding, 59 of duck, 61 and fried potatoes, 59 of mutton, 69 pie, s8 of veal, 69 Busks, 94 Baspbeny cream, 90 Bust on iron, to prevent^ I3f jam, 104 Bates of interest in the different Sack Possrr, 73 SUtes, 204 Sage and onions, 97 Bats and mice, 298 Sago, 73 Bazor paste, 138 pudding, 81 Salads, 100 by band, 35? J Sale, bills 0^ 309 4. ') '"'S ^f-:^T,f^-- INDEX. Sally Lunns, 94 Salmon, to boil, 35 to bake, 31 to choose. It J to piokle, IDS to atew, 39 omelette, 66 teaks, 42 trout, to boil, 37 Sanitary laws of honie bnilding, 16 Sauces and stuflSngs, 95 Sauce, Robert, 95 Sausage rolls, 85 Sauting, 40 Savoury gravy, 55 omelette, 66 toast, 43 Savoy biscuits, 95 cake, 91 Scalds, 173 Scald head, 161 Scarlet beans, 99 dye for wool, 139 fever, 163 Scents for pomatums, ia6 Scorched lintn, to restore, 341 Scotch currant bun, 93 haggis, 64 law terms, 231 8er*tches, 143 Scurvy, 158 Sea biscnita, 94 kale, 100 Sealing-wax, 134 Seed-cake, ordinary, 91 Sewing machines, to dean, \jfi to choose, 393 Shad, to bake, 31 Sharp sauce (sauce piquante), 96 Sheep's heart, baked, 30 Short-bread, 93 paste, 84 whist, 276 Shortoau of breath, i8tf Shrimps, to boil, 37 Shrimp sauce, 96 Sick, nursing of the, 340 Sick-chamber, perfumes in, 340 Sick-room cookery, 71 Sick-rooms, ventilation in, 341 caution in visiting, 193 Silk gloves, to clean, 130 W(n, 297 Silver, to clean, 130 Silvering looking-glasses, 133 Singing, hints on, 406 Singing birds, 293 Sippets, 72 Six-card cribbage, 279 Sizes of paper and books, 332 Skate, to boU, 37 to bake, 30 to fry, 40 Skin, clothing next, 19J Skeleton leaves, 135 Sleep at will, 236 Small pox, 159 to prevent pitting, 187 Smelts, to fry, 40 Smoky lamps, to cure, 18 to chooae, 113 Snakes, bites of, 169 Snipes, to roast, 28 Soda-cake, 91 Soles, to boil, 37 to fry, 40 an Gratin, to fry, 41 k la Italienne, to fry, 4I Solid fruit creams, 90 Solitaire, 268 Something for ewybody, 388 Sore throat, 150 Speaking and writing correctly, 3^ Souffle rice paddini^ 83 Soups, 48 Soup Julienne, 53 Spanish onions, 99 Speculation, game of, 283 Spice gingerbread, 93 INDEX. Spatchcocked eels, 4a Spinach, 99 Spitting of blood, 169 Sponge-caka, 93 Sprains, 143 Sprats, to bak^ 31 to fry. 41 Spring soup, 53 Sqnare, or surface meaavre, 133 Squirrels, 289 Staggers, 376 Stains on books, to remoye, 131 on boards, to remove, 399 Staircases, to decorate, 17 Stammering, 146 Starching, 131 Steel and iron, to cleanse^ ao Stewing, 37 Stewed calfs foot, 75 chops or cutlets^ 57 cntlet, 75 giblets, 61 ox palates, 59 pears and pippins, lOI rump-steaks, 56 sweetbreads, 63 Stew of cold real, 68 Still birth, how to treat, 356 Stings, 144 Sting of bees, 300 Stock. 48 Stomach, the, 348 Stone cream, 89 Storm-glass, easily made^ 140 Strains of the ankle, 186 Straw bonnets, to clean, 130 Strawberry cream, 90 jam, 104 tartlets, 85 Stuffings for meat or poultry, 97 for hare, 97 Stunning, 174 Sturgeon, to bake^ 31 steaks, 42 Stjres un the eyelash, 176 Substances in the ear, 146 Substances in the eye, 176 in the throat, 146 Suckling, rules for, 353 Sucking pig, roast, 25^ Suet pudding, 76 puff-paste, 84 Suffocation, to treat, 187 > Sugar, adulteration o^ 24O as food, 240 Summer rash, 161 Sunbeam, weight of a, 24S Sunstroke, treatment of, 397 Superfluous hair, to remove^ 13^ Sweetbread pie, 63 Sweet biscuits, 95 ^k omelette, 66 auce for pnddingay 96 Talkiwo Birds, 294 Tapioca blancmange, 88 ^ jelly, 72, 87 pudding, 81 Tatting, or frivolity, 333 Teal, to roast, 27 Tea-cakes, 94 Teeth of man and *iiiin>1^ %2g Teething, 159 Tench, to bake, 30 to boil, 37 Terms in law, 210 in modem cookery, 10} Test for gold and silver, 135 Thermometer scales, 244 Three-handed cribbage, 279 whist, 276 Thrush in children, 160 Thunderstorms, safety in, 400 Tic doloreux, 151 Tight lacing, 197 Timber, to measure, 233 Titles and other abbreviationiL 'f Toad-in-the-hole, 60 Toasting, 42 Toasted cheese^ 43 <:::* w moEX. Toaat knd water, 73 Toilet of Udiee, 309 Toilet Boap, 134 TomatoM, 99 * a a inedio!ii% 191 Tomato salad, 100 auiM, 96 Tontine, 24a Toothache, 147 powders, 137 Tortoiae-ahell, to polish, 133 Trade-marks, how to secure, 199 Travelling, etiquette in, 308 dothing for, 195 Treacle padding, 8a Trifle, 90 Tripe, 63 Tront, to bak^ 31 to boil, 37 to fry, 41 to stew, 39 Troy weight, 231 Truffles, 100 Tnnny, to boil, 36 Turbot, to boil, 35 to choose, 113 to stew, 39 steaks, to broil, 4a Turkeys, to truss, 33 to choose, 113 Turkey, to boil, 33 to roast, 36 sausages, 6S Turnips, 99 Tnmip-tops, 99 Twelfth cakes, 9s UtOKRATKD SORI ThKOAT, 150 Union of metals, danger from, 139 Vaooikatiow, 164 Value of foreign moneys, 339 Yanuahes, 133 f w f amitare^ ao TmI broth, 74 Veal ooUops, 61 outlets, 61 "sz^'-'i. ' to choose, 113 and ham pie, 61 kidney omelette, 66 pudding, 60 roast, 34 stuffing, or f oroe-maal^ 97 to hash, 67 '. to pot, 103 Vegetables, 97 to preserve, 33 Vegetable marrow, lOO tooth powder, 137 Venison, to choose^ xij to hash, 68 to pot, 103 roast, 35 to stew, 38 Ventilation of honsM, 16 in sick-rooms, 164 in gas-lit rooms, 193 Veterinary medicine, 375 Vermicelli soup, 54 Verbal wills, 305 Vertigo, 150 Vingt-et-un, 383 Visits of condolence, 345 Vol-au-Vent, 85 Volunteers' belts, to glaaa, 139 Washiho MAOHum^ Ems ov, 403 Warts, 14s Wash-balls, 134 Washes, 125 Wash for the faoa, 13$ to promote curling 137 Washing of infants, 355 Washing powders, 134 Water gruel, 71 supply, 16 Waterproofing, 133 Waterproof packing-p^MT, 13a f. INDEX. Water pipM, to atop leaka in, 140 Wills, 2(M Wax^ Tkrioaa colonn of aealini^ 135 Window-blinds, to choose, 17 WMning braah, 159 Windsor soap, 124 Wedding cards, 314 Wine cakes, 93 > Wedding guests, 314 Wood, cloth, papMy Aa, to readtv Weight of cattle, to ascertain Om, 234 incombustible, 138 Weights and measures, 230 Wood, to dry, 139 Weights, European, 235 to dye red, 129 Welsh rabbits, 43 to preserve, 139 Wet nurse, 343 to render uninflammable^ 139 Whist, 270 Woodcock, to roast, 28 Whitebait, to fry, 41 to choose, 113 White gravy, 56 Wool-work flowers, 33S lace veils, to oleal^ I JO weight, 230 mice, 289 Worms, 161 saaoe, 96 Wounds, 143 silk, to clean, tyt Writing and speaking oorrMily, 363 S wine whey, 73 posset, 73 YxAs, Days of thk, 334 > (spUt) pea souft 54 Yearly food of one man, 237 Whitewashing, 18 Yeast dumplings, 76 ! Whiting, to boil, 36 YeUow ink, 128 ^ to broil, 4a Yorkshire pudding, 7$ to fry, 41 Young girU, etiquette for, 309 to stew, 39 greens, 98 Whitlows, 14s Whooping cough, 163 Zodiac^ Sion ov tb^ 343 i ^ -:i