# Enquire Within
Upon Everything

## Part 2

962. Signs of the Weather

963. Dew
If the dew lies plentifully on the grass after a fair day, it is a sign of another fair day. If not, and there is no wind, rain must follow. A red evening portends fine weather; but if the redness spread too far upwards from the horizon in the evening, and especially in the morning, it foretells wind or rain, or both.

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964. Colour of Sky
When the sky, in rainy weather, is tinged with sea green, the rain will increase; if with deep blue, it will be showery.

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965. Clouds
Previous to much rain falling, the clouds grow bigger, and increase very fast, especially before thunder. When the clouds are formed like fleeces, but dense in the middle and bright towards the edges, with the sky bright, they are signs of a frost, with hail, snow, or rain. If clouds form high in air, in thin white trains like locks of wool, they portend wind, and probably rain. When a general cloudiness covers the sky, and small black fragments of clouds fly underneath, they are a sure sign of rain, and probably will be lasting. Two currents of clouds always portend rain, and, in summer, thunder.

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966. Heavenly Bodies
A haziness in the air, which dims the sun's light, and makes the orb appear whitish, or ill-defined—or at night, if the moon and stars grow dim, and a ring encircles the former, rain will follow. If the sun's rays appear like Moses' horns—if white at setting, or shorn of his rays, or if he goes down into a bank of clouds in the horizon, bad weather is to be expected. If the moon looks pale and dim, we expect rain; if red, wind; and if of her natural colour, with a clear sky, fair weather. If the moon is rainy throughout, it will clear at the change, and, perhaps, the rain return a few days after. If fair throughout, and rain at the change, the fair weather will probably return on the fourth or fifth day.

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967. Weather Precautions
If the weather appears doubtful, always take the precaution of having an umbrella when you go out, as you thereby avoid the chance of getting wet—or encroaching under a friend's umbrella.—or being under the necessity of borrowing one, which involves the trouble of returning it, and possibly puts the lender to inconvenience.

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968. Leech Barometer
Take an eight ounce phial and three-parts fill it with water, and place in it a healthy leech, changing the water in summer once a week, and in winter once in a fortnight, and it will most accurately prognosticate the weather. If the weather is to be fine, the leech lies motionless at the bottom of the glass, and coiled together in a spiral form; if rain may be expected, it will creep up to the top of its lodgings, and remain there till the weather is settled; if we are to have wind, it will move through its habitation with amazing swiftness, and seldom goes to rest till it begins to blow hard; if a remarkable storm of thunder and rain is to succeed, it will lodge for some days before almost continually out of the water, and discover great uneasiness in violent throes and convulsive-like motions; in frost as in clear summer-like weather it lies constantly at the bottom; and in snow as in rainy weather it pitches its dwelling in the very mouth of the phial. The top should be covered over with a piece of muslin.

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969. The Chemical Barometer
Take a long narrow bottle, such as an old-fashioned Eau-de-Cologne bottle, and put into it two and a half drachms of camphor, and eleven drachms of spirit of wine; when the camphor is dissolved, which it will readily do by slight agitation, add the following mixture:—Take water, nine drachms; nitrate of potash (saltpetre), thirty-eight grains; and muriate of ammonia (sal ammonię), thirty-eight grains. Dissolve these salts in the water prior to mixing with the camphorated spirit; then shake the whole well together. Cork the bottle well, and wax the top, but afterwards make a very small aperture in the cork with a red-hot needle. The bottle may then be hung up, or placed in any stationary position. By observing the different appearances which the materials assume, as the weather changes, it becomes an excellent prognosticator of a coming storm or of fine weather.

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970. Signification of Names

971. Christian Names of Men

name | origin | meaning
--- | --- | ---
Aaron | Hebrew | a mountain, or lofty
Abel | Hebrew | vanity
Abraham | Hebrew | the father of many
Absalom | Hebrew | the father of peace
Adam | Hebrew | red earth
Adolphus | Saxon | happiness and help
Adrian | Latin | one who helps
Alan | Celtic | harmony; or Slavonic, a hound
Albert | Saxon | all bright
Alexander | Greek | a helper of men
Alfred | Saxon | all peace
Alonzo |  | form of Alphonso, q. v.
Alphonso | German | ready or willing
Ambrose | Greek | immortal
Amos | Hebrew | a burden
Andrew | Greek | courageous
Anthony | Latin | flourishing
Archibald | German | a bold observer
Arnold | German | a maintainer of honour
Arthur | British | a strong man
Augustus / Augustin | Latin | venerable, grand
Baldwin | German | a bold winner
Bardulph | German | a famous helper
Barnaby | Hebrew | a prophet's son
Bartholemew | Hebrew | the son of him who made the waters to rise
Beaumont | French | a pretty mount
Bede | Saxon | prayer
Benjamin | Hebrew | the son of a right hand
Bennet | Latin | blessed
Bernard | German | bear's heart.
Bertram | German | fair, illustrious
Bertrand | German | bright raven
Boniface | Latin | a well-doer
Brian | French | having a thundering voice
Cadwallader | British | valiant in war
Cęsar | Latin | adorned with hair
Caleb | Hebrew | a dog
Cecil | Latin | dim-sighted
Charles | German | noble-spirited
Christopher | Greek | bearing Christ
Clement | Latin | mild-tempered
Conrad | German | able counsel
Constantine | Latin | resolute
Cornelius | Latin | meaning uncertain
Crispin | Latin | having curled locks
Cuthbert | Saxon | known famously
Dan | Hebrew | judgment
Daniel | Hebrew | God is judge
David | Hebrew | well-beloved
Denis | Greek | belonging to the god of wine.
Douglas | Gaelic | dark grey
Duncan | Saxon | brown chief
Dunstant | Saxon | most high
Edgar | Saxon | happy honour
Edmund | Saxon | happy peace
Edward | Saxon | happy keeper
Edwin | Saxon | happy conqueror
Egbert | Saxon | ever bright
Elijah | Hebrew | God the Lord
Elisha | Hebrew | the salvation of God
Emmanuel | Hebrew | God with us.
Enoch | Hebrew | dedicated
Ephraim | Hebrew | fruitful
Erasmus | Greek | lovely, worthy to be loved
Ernest | Greek | earnest, serious
Esau | Hebrew | hairy
Eugene | Greek | nobly descended
Eustace | Greek | standing firm.
Evan or Ivan | British | he same as John
Everard | German | well reported
Ezekiel | Hebrew | the strength of God.
Felix | Latin | happy
Ferdinand | German | pure peace
Fergus | Saxon | manly strength
Francis | German | free
Frederic | German | rich peace
Gabriel | Hebrew | the strength of God
Geoffrey | German | joyful
George | Greek | a husbandman
Gerard | Saxon | all towardliness.
Gideon | Hebrew | a breaker
Gilbert | Saxon | bright as gold
Giles | Greek | a little goat
Godard | German | a godly disposition
Godfrey | German | God's peace
Godwin | German | victorious in God
Griffith | British | having great faith
Guy | French | a leader
Hannibal | Punic | a gracious lord
Harold | Saxon | a champion
Hector | Greek | a stout defender
Henry | German | a rich lord
Herbert | German | a bright lord
Hercules | Greek | the glory of Hera, or Juno
Hezekiah | Hebrew | cleaving to the Lord
Horace / Horatio | Latin / Italian | worthy to be beheld
Howel | British | sound or whole
Hubert | German | a bright colour
Hugh | Dutch | high, lofty
Humphrey | German | domestic peace
Ignatius | Latin | fiery
Ingram | German | of angelic purity
Isaac | Hebrew | laughter
Jabez | Hebrew | one who causes pain
Jacob | Hebrew | a supplanter
James / Jacques | Hebrew / French | beguiling
Joab | Hebrew | fatherhood
Job | Hebrew | sorrowing
Joel | Hebrew | acquiescing
John | Hebrew | the grace of the Lord.
Jonah | Hebrew | a dove
Jonathon | Hebrew | the gift of the Lord
Joscelin | German | just
Joseph | Hebrew | addition
Joshua | Hebrew | a Saviour
Josiah / Josais | Hebrew | the fire of the Lord
Julius | Latin | soft-haired
Lambert | Saxon | a fair lamb
Lancelot | Spanish | a little lance
Laurence | Latin | crowned with laurels
Lazarus | Hebrew | destitute of help
Leonard | German | like a lion
Leopold | German | defending the people
Lewis / Louis | French | the defender of the people
Lionel | Latin | a little lion
Llewellin | British | like a lion
Llewellyn | Celtic | lightning
Lucius | Latin | shining
Luke | Greek | a wood or grove
Manfred | German | great peace
Mark | Latin | a hammer
Martin | Latin | martial
Matthew | Hebrew | a gift or present.
Maurice | Latin | sprung of a Moor
Meredith | British | the roaring of the sea
Michael | Hebrew | who is like God?
Morgan | British | a mariner
Moses | Hebrew | drawn out
Nathaniel | Hebrew | the gift of God
Neal | French | somewhat black
Nicholas | Greek | victorious over the people
Noel | French | belonging to one's nativity
Norman | French | one born in Normandy
Obadiah | Hebrew | the servant of the Lord
Oliver | Latin | an olive
Orlando | Italian | counsel for the land
Orson | Latin | a bear
Osmund | Saxon | house peace
Oswald | Saxon | ruler of a house
Owen | British | well-descended
Patrick | Latin | a nobleman
Paul | Latin | small, little
Paulinus | Latin | little Paul
Percival | French | a place in France
Percy | English | adaptation of "pierce eye"
Peregrine | Latin | outlandish
Peter | Greek | a rock or stone
Philip | Greek | a lover of horses
Ralph, contracted from Randolph, or Randal, or Ranulph | Saxon | pure help
Raymond | German | quiet peace
Reuben | Hebrew | the son of vision
Reynold | German | a lover of purity
Richard | Saxon | powerful
Robert | German | famous in counsel
Roderick | German | rich in fame
Roger | German | strong counsel
Roland / Rowland / Rollo | German | counsel for the land
Rufus | Latin | reddish
Samson | Hebrew | a little son
Samuel | Hebrew | heard by God
Saul | Hebrew | desired
Sebastian | Greek | to be reverenced
Seth | Hebrew | appointed
Silas | Latin | sylvan or living in the woods
Simeon | Hebrew | hearing
Simon | Hebrew | obedient
Solomon | Hebrew | peaceable
Stephen | Greek | a crown or garland
Swithin | Saxon | very high
Theobold | Saxon | bold over the people
Theodore | Greek | the gift of God
Theodosius | Greek | given of God
Theophilus | Greek | a lover of God
Thomas | Hebrew | a twin
Timothy | Greek | a fearer of God
Titus | Greek | meaning uncertain
Toby / Tobias | Hebrew | the goodness of the Lord
Valentine | Latin | powerful
Victor | Latin | conqueror
Vincent | Latin | conquering
Vivian | Latin | living
Walter | German | a conqueror
Walwin | German | a conqueror
Wilfred | Saxon | bold and peaceful
William | German | defending many
Zaccheus | Syriac | innocent
Zachary | Hebrew | remembering the Lord
Zebedee | Syriac | having an inheritance
Zechariah | Hebrew | remembered of the Lord
Zedekiah | Hebrew | the justice of the Lord

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972. Christian Names of Women

name | origin | meaning
--- | --- | ---
Ada | German | same as Edith
Adela | German | same as Adeline
Adelaide | German | same as Adeline
Adeline | German | a princess
Agatha | Greek | good
Agnes | German | chaste
Alethea | Greek | the truth
Althea | Greek | hunting
Alice / Alicia | German | noble
Alma | Latin | benignant
Amabel | Latin | loveable
Amy / Amelia | French | a beloved
Angelina | Greek | lovely, angelic
Anna / Anne | Hebrew | gracious
Arabella | Latin | a fair altar
Aureola | Latin | like gold
Aurora | Latin | morning brightness
Barbara | Latin | foreign or strange
Beatrice | Latin | making happy
Bella | Latin | beautiful
Benedicta | Latin | blessed
Bernice | Greek | bringing victory
Bertha | Greek | bright or famous
Bessie |  | short form of Elizabeth
Blanche | French | fair
Bona | Latin | good
Bridget | Irish | shining bright
Camilla | Latin | attendant at a sacrifice
Carlotta | Italian | same as Charlotte
Caroline | Latin | feminine of Carolus (Charles): noble-spirited
Cassandra | Greek | a reformer of men
Catherine | Greek | pure or clean.
Cecilia | Latin | from Cecil
Charity | Greek | love, bounty
Charlotte | French | all noble
Chloe | Greek | a green herb
Christiana | Greek | belonging to Christ
Cicely |  | a corruption of Cecilia
Clara | Latin | clear or bright
Clarissa | Latin | clear or bright
Constance | Latin | constant
Dagmar | German | joy of the Danes
Deborah | Hebrew | a bee
Diana | Greek | Jupiter's daughter
Dorcas | Greek | a wild roe
Dorothy / Dorothea | Greek | the gift of God
Edith | Saxon | happiness
Eleanor | Saxon | all fruitful
Eliza / Elizabeth | Hebrew | the oath of God
Ellen |  | another form of Helen
Emily |  | corrupted from Amelia
Emma | German | a nurse
Esther / Hesther | Hebrew | secret
Eudoia | Greek | prospering in the way
Eudora | Greek | good gift
Eudosia | Greek | good gift or well-given
Eugenia | French | well-born
Eunice | Greek | fair victory
Eva / Eve | Hebrew | causing life
Fanny |  | diminutive of Frances
Fenella | Greek | bright to look on
Flora | Latin | flowers
Florence | Latin | blooming, flourishing
Frances | German | free
Gertrude | German | all truth
Grace | Latin | favour
Hagar | Hebrew | a stranger
Hadassah | Hebrew | form of Esther
Hannah | Hebrew | gracious
Harriet | German | head of the house
Helen / Helena | Greek | alluring
Henrietta |  | fem. and dim. of Henry
Hepzibah | Hebrew | my delight is in her
Hilda | German | warrior maiden
Honora | Latin | honourable
Huldah | Hebrew | a weazel
Isabella | Spanish | fair Eliza
Jane / Jeanne |  | feminine of John
Janet / Jeannette |  | little Jane
Jemima | Hebrew | a dove
Joan | Hebrew | fem. of John
Joanna / Johanna |  | form of Joan
Joyce | French | pleasant
Judith | Hebrew | praising
Julia / Juliana |  | feminine of Julian
Katherine |  | form of Catherine
Keturah | Hebrew | incense
Keziah | Hebrew | cassia
Laura | Latin | a laurel
Lavinia | Latin | of Latium
Letitia | Latin | joy of gladness
Lilian / Lily | Latin | a lily
Lois | Greek | better
Louisa | German | fem. of Louis
Lucretia | Latin | a chaste Roman lady
Lucy | Latin | feminine of Lucius
Lydia | Greek | descended from Lud
Mabel | Latin | lovely or loveable
Madeline |  | form of Magdalen
Magdalen | Syriac | magnificent
Margaret | Greek | a pearl
Maria / Marie |  | forms of Mary
Martha | Hebrew | bitterness
Mary | Hebrew | bitter
Matilda | German | a lady of honour
Maud | German | form of Matilda
May | Latin | month of May, or dim. of Mary
Mercy | English | compassion
Mildred | Saxon | speaking mild
Minnie |  | dim. of Margaret
Naomi | Hebrew | alluring
Nest | British | the same as Agnes
Nicola | Greek | feminine of Nicholas
Olive / Olivia | Latin | an olive
Olympic | Greek | heavenly
Ophelia | Greek | a serpent
Parnell / Petronilla |  | little Peter
Patience | Latin | bearing patiently
Paulina | Latin | feminine of Paulinus
Penelope | Greek | a weaver
Persis | Greek | destroying
Philadelphia | Greek | brotherly love
Philippa | Greek | feminine of Philip
Phœbe | Greek | the light of life.
Phyllis | Greek | a green bough
Polly |  | variation of Molly, dim. of Mary
Priscilla | Latin | somewhat old
Prudence | Latin | discretion
Psyche | Greek | the soul
Rachel | Hebrew | a lamb
Rebecca | Hebrew | fat or plump
Rhoda | Greek | a rose
Rosa / Rose | Latin | a rose
Rosalie / Rosaline | Latin | little rose
Rosalind | Latin | beautiful as a rose
Rosabella | Italian | a fair rose
Rosamund | Saxon | rose of peace
Roxana | Persian | dawn of day
Ruth | Hebrew | trembling, or beauty
Sabina | Latin | sprung from the Sabines
Salome | Hebrew | perfect
Sapphira | Greek | like a sapphire stone
Sarah | Hebrew | a princess
Selina | Greek | the moon
Sybilla | Greek | the counsel of God
Sophia | Greek | wisdom
Sophronia | Greek | of a sound mind
Susan / Susanna | Hebrew | a lily
Tabitha | Syriac | a roe
Temperance | Latin | moderation
Theodosia | Greek | given by God
Tryphena | Greek | delicate
Tryphosa | Greek | delicious
Victoria | Latin | victory
Vida | Erse | feminine of David
Ursula | Latin | a she bear
Walburga | Saxon | gracious
Winifred | Saxon | winning peace
Zenobia | Greek | the life of Jupiter

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Nor break the ties of friendship needlessly.

973. Hints on the Barometer

974. Why does a Barometer indicate the Pressure of the Atmosphere?
Because it consists of a tube containing quicksilver, closed at one end and open at the other, so that the pressure of air upon the open end balances the weight of the column of mercury (quicksilver); and when the pressure of the air upon the open surface of the mercury increases or decreases, the mercury rises or falls in response thereto.

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975. Why is a Barometer called also a "Weather Glass"?
Because changes in the weather are generally preceded by alterations in the atmospheric pressure. But we cannot perceive those changes as they gradually occur; the alteration in the height of the column of mercury, therefore, enables us to know that atmospheric changes are taking place, and by observation we are enabled to determine certain rules by which the state of the weather may be foretold with considerable probability.

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976. Why docs the Hand of the Weather Dial change its Position when the Column of Mercury rises or falls?
Because a weight which floats upon the open surface of the mercury is attached to a string, having a nearly equal weight at the other extremity; the string is laid over a revolving pivot, to which the hand is fixed, and the friction of the string turns the hand as the mercury rises or falls.

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977. Why does Tapping the Face of the Barometer sometimes cause the Hand to Move?
Because the weight on the surface of the mercury frequently leans against the side of the tube, and does not move freely. And, also, the mercury clings to the sides of the tube by capillary attraction; therefore, tapping on the face of the barometer sets the weight free, and overcomes the attraction which impedes the rise or fall of the mercury.

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978. Why does the Fall of the Barometer denote the Approach of Rain?
Because it shows that as the air cannot support the full weight of the column of mercury, the atmosphere must be thin with watery vapours.

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979. Why does the Rise of the Barometer denote the Approach of Fine Weather?
Because the external air, becoming dense, and free from highly elastic vapours, presses with increased force upon the mercury upon which the weight floats; that weight, therefore, sinks in the short tube as the mercury rises in the long one, and in sinking, turns the hand to Change, Fair, &c.

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980. When does the Barometer stand highest?
When there is a duration of frost, or when north-easterly winds prevail.

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981. Why does the Barometer stand highest at these Times?
Because the atmosphere is exceedingly dry and dense, and fully balances the weight of the column of mercury.

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982. When does the Barometer stand lowest?
When a thaw follows a long frost, or when south-west winds prevail.

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983. Why does the Barometer stand lowest at these Times?
Because much moisture exists in the air, by which it is rendered less dense and heavy1.

Footnote 1: From "The Reason Why—General Science, containing 1,400 Reasons for things generally believed but imperfectly understood." London: Houlston and Sons.
return to footnote mark

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984. Cheap Fuel
One bushel of small coal or sawdust, or both mixed together, two bushels of sand, one bushel and a half of clay. Let these be mixed together with common water, like ordinary mortar; the more they are stirred and mixed together the better; then make them into balls, or, with a small mould, in the shape of bricks, pile them in a dry place, and use when hard and sufficiently dry. A fire cannot be lighted with them, but when the fire is lighted, put two or three on behind with some coals in front, and the fire will be found to last longer than if made up in the ordinary way.

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985. Economy of Fuel
There is no part of domestic economy which everybody professes to understand better than the management of a fire, and yet there is no branch in the household arrangement where there is a greater proportional and unnecessary waste than arises from ignorance and mismanagement in this article.

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986. The Use of the Poker
The use of the poker should be confined to two particular points—the opening of a dying fire, so as to admit the free passage of the air into it, and sometimes, but not always, through it; or else, drawing together the remains of a half-burned fire, so as to concentrate the heat, whilst the parts still ignited are opened to the atmosphere.

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987. The Use of Bellows (1)
When using a pair of bellows to a fire only partially ignited, or partially extinguished, blow, at first, not into the part that is still alight, but into the dead coals close to it, so that the air may partly extend to the burning coal.

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988. The Use of Bellows (2)
After a few blasts blow into the burning fuel, directing the stream partly towards the dead coal, when it will be found that the ignition will extend much more rapidly than under the common method of blowing furiously into the flame at random.

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989. Ordering Coals
If the consumer, instead of ordering a large supply of coals at once, will at first content himself with a sample, he may with very little trouble ascertain who will deal fairly with him; and, if he wisely pays ready money, he will be independent of his coal merchant; a situation which few families, even in genteel life, can boast of.

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990. The Truest Economy (1)
To deal for ready money only in all the departments of domestic arrangement, is the truest economy. This truth cannot be repeated too often.

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991. The Truest Economy (2)
Ready money will always command the best and cheapest of every article of consumption, if expended with judgment; and the dealer, who intends to act fairly, will always prefer it.

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992. Cash vs. Credit (1)
Trust not him who seems more anxious to give credit than to receive cash.

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993. Cash vs. Credit (2)
The former hopes to secure custom by having a hold upon you in his books, and continues always to make up for his advance, either by an advanced price, or an inferior article, whilst the latter knows that your custom can only be secured by fair dealing.

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994. Buy at Proper Seasons
There is, likewise, another consideration, as far as economy is concerned, which is not only to buy with ready money, but to buy at proper seasons; for there is with every article a cheap season and a dear one; and with none more than coals, insomuch that the master of a family who fills his coal cellar in the middle of the summer, rather than the beginning of the winter, will find it filled at far less expense than it would otherwise cost him.

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995. Waste
It is now necessary to remind our readers that chimneys often smoke, and that coals are often wasted by throwing too much fuel at once upon a fire.

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996. Preventing Waste
To prove this it is only necessary to remove the superfluous coal from the top of the grate, when the smoking instantly ceases; as to the waste, that evidently proceeds from the injudicious use of the poker, which not only throws a great portion of the small coals among the cinders, but often extinguishes the fire it was intended to foster.

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997. The "Parson's" or Front Fire Grate
The construction of most of the grates of the present day tends very much to a great consumption of fuel without a proportionate increase in the heat of the room. The "Parson's" grate was suggested by the late Mr. Mechi, of Tiptree Hall, Kelvedon, Essex, in order to obtain increased heat from less fuel. Speaking of this grate, Mr. Mechi says:

> "The tested gain by the use of this grate is an increase of 15 degrees of temperature, with a saving of one-third in fuel. I believe that there are several millions of grates on the wrong principle, hurrying the heat up the chimney instead of into the room, and thus causing an in-draught of cold air. This is especially the case with strong drawing registers. No part of a grate should be of iron, except the thin front bars; for iron is a conductor away of heat, but fire-bricks are not so."

The principle of the grate is thus explained by a writer in The Field, who says:

> "If any of your readers are troubled with smoky fires and cold rooms, allow me to recommend them to follow Mr. Mechi's plan, as I have done. Remove the front and bottom bars from any ordinary grate; then lay on the hearth, under where the bars were, a large fire tile, three inches thick, cut to fit properly, and projecting about an inch further out than the old upright bars. Then get made by the blacksmith a straight hurdle, twelve inches deep, having ten bars, to fit into the slots which held the old bars, and allow it to take its bearing upon the projecting fire-brick. The bars should be round, of five-eighth inch rod, excepting the top and bottom, which are better flat, about 1-1/4 in. broad. My dining-room grate was thus altered at a total cost of eighteen shillings two years ago, the result being that a smoky chimney is cured, and that the room is always at a really comfortable temperature, with a smaller consumption of coal than before. The whole of the radiation is into the room, with perfect slow combustion."

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998. Oil Lighting
Whenever oil, whether animal, vegetable, or mineral, is used for the purpose of artificial light, it should be kept free from all exposure to atmospheric air; as it is apt to absorb considerable quantities of oxygen. If animal oil is very coarse or tenacious, a very small quantity of oil of turpentine may be added.

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999. Improving Candles
Candles improve by keeping a few months. If wax candles become discoloured or soiled, they may be restored by rubbing them over with a clean flannel slightly dipped in spirits of wine.

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1000. Lighting Candles
In lighting candles always hold the match to the side of the wick, and not over the top of it, as is generally done.

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1001. Night Lights
Field's and Child's night lights are generally known and are easily obtainable. But under circumstances where they cannot be procured, the waste of candles may be thus applied. Make a fine cotton, and wax it with white wax. Then cut into the requisite lengths. Melt the grease and pour into pill boxes, previously either fixing the cotton in the centre, or dropping it in just before the grease sets. If a little white wax be melted with the grease, all the better. In this manner, the ends and drippings of candles may be used up. When set to burn, place in a saucer, with sufficient water to rise to the extent of the 16th of an inch around the base of the night light.

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1002. Revolving Ovens
These ovens may be easily made by any tin-man. They are not now manufactured for sale, which is to be regretted, on account of their obvious utility. When suspended in front of any ordinary fire by means of a bottle-jack or a common worsted string, the Revolving Oven will bake bread, cakes, pies, &c., in a much more equal and perfect manner than either a side oven or an American oven, without depriving the room of the heat and comfort of the fire. Before an ordinary fire, in any room in the house, it will bake a four-pound loaf in an hour and twenty minutes. It also bakes pastry remarkably well, and all the care it requires is merely to give it a look now and then to see that it keeps turning.
The bottom of the oven1, is made in the form of two saucers, the lower one of which is inverted, while the other stands on it in the ordinary position. A rim, from 1 in. to 2 in. in height, is fixed round the edge of the upper saucer, but a little within it, and over this rim fits a cylinder with a top, slightly domed, which also resembles a saucer turned upside-down. In the centre of the top is a circular ventilator, through which steam, generated in baking, can escape, and the ventilator is covered by a domed plate, as large as the top of the oven. This acts as a radiator to reflect heat on the top of the oven, and is furnished with a knob, by which the cylinder that covers the article to be baked may be removed, in order to view the progress of the baking. Two strong wires project from the bottom on either side, terminating in loops or eyes for the reception of the hooks of a handle, by which the entire apparatus may be suspended in front of the fire.

Footnote 1: An illustration of this oven is given in the "Dictionary of Daily Wants," under the word "Oven." This work is published by Messrs. Houlston and Sons, Paternoster-square, E.C.
return to footnote mark

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1003. Yeast (1)
Boil, say on Monday morning, two ounces of the best hops in four quarts of water for half an hour; strain it, and let the liquor cool to new-milk warmth; then put in a small handful of salt, and half a pound of sugar; beat up one pound of the best flour with some of the liquor, and then mix well all together. On Wednesday add three pounds of potatoes, boiled, and then mashed, to stand till Thursday; then strain it and put it into bottles, and it is ready for use. It must be stirred frequently while it is making, and kept near the fire. Before using, shake the bottle up well. It will keep in a cool place for two months, and is best at the latter part of the time. This yeast ferments spontaneously, not requiring the aid of other yeast; and if care be taken to let it ferment well in the earthen bowl in which it is made, you may cork it up tight when bottled. The quantity above given will fill four seltzer-water bottles.

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Never spend your money before you have it.

1004. Yeast (2)
The following is an excellent recipe for making yeast:—For 14 lbs. of flour (but a greater quantity does not require so much in proportion),—into two quarts of water put a quarter of an ounce of hops, two potatoes sliced, and a tablespoonful of malt or sugar; boil for twenty minutes, strain through a sieve, let the liquor stand till new-milk warm, then add the quickening; let it stand in a large jar or jug till sufficiently risen; first put into an earthen bottle from a pint to two quarts of the yeast, according to the size of the baking, for a future quickening. Let it stand uncorked an hour or two, and put into a cool place till wanted for a fresh baking. Put the remainder of it, and two quarts of warm water, to half or more of the flour; stir well, let it stand to rise, knead up with the rest of the flour, put it into or upon tins, and let it stand to rise. Then bake in a moderately quick oven. For a first quickening a little German yeast will do.

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1005. Economical Yeast
Boil one pound of good flour, a quarter of a pound of brown sugar, and a little salt, in two gallons of water, for one hour. When milk-warm, bottle it, and cork it close. It will be fit for use in twenty-four hours. One pint of this yeast will make eighteen pounds of bread.

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1006. Pure and Cheap Bread
Whole meal bread may be made by any one who possesses a small hand mill that will grind about twenty pounds of wheat at a time. This bread is far more nutritious than ordinary bread made from flour from which the bran has been entirely separated. The meal thus obtained may be used for puddings, &c. There are mills which grind and dress the wheat at one operation. Such mills may be obtained at any ironmonger's. The saving in the cost of bread amounts to nearly one-third, which would soon cover the cost of the mill, and effect a most important saving, besides promoting health, by avoiding the evil effects of adulterated flour.

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1007. Home-made Bread
To one quartern of flour (three pounds and a half), add a dessertspoonful of salt, and mix them well; mix about two tablespoonfuls of good fresh yeast with half a pint of water a little warm, but not hot; make a hole with your hand in the middle of the flour, but not quite touching the bottom of the pan; pour the water and yeast into this hole, and stir it with a spoon till you have made a thin batter; sprinkle this over with flour, cover the pan over with a dry cloth, and let it stand in a warm room for an hour; not near the fire, except in cold weather, and then not too close; then add a pint of water a little warm, and knead the whole well together, till the dough comes clean through the hand (some flour will require a little more water; but in this, experience must be your guide); let it stand again for about a quarter of an hour, and then bake at pleasure.

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1008. Indian Corn Flour and Wheaten Bread
The peculiarity of this bread consists in its being composed in part of Indian corn flour, which will be seen by the following analysis by the late Professor Johnston, to be much richer in gluten and fatty matter than the flour of wheat, to which circumstance it owes its highly nutritive character:

| English Fine Wheaten Flour | Indian Corn Flour
--- | --- | ---
water | 16 | 12
gluten | 10 | 12
Fat | 2 | 8
Starch, etc. | 72 | 66
Total | 100 | 100

Take of Indian corn flour seven pounds, pour upon it four quarts of boiling water, stirring it all the time; let it stand till about new-milk warm, then mix it with fourteen pounds of fine wheaten flour, to which a quarter of a pound of salt has been previously added. Make a depression on the surface of this mixture, and pour into it two quarts of yeast, which should be thickened to the consistence of cream with some of the flour; let it stand all night; on the following morning the whole should be well kneaded, and allowed to stand for three hours; then divide it into loaves, which are better baked in tins, in which they should stand for half an hour, then bake. Thirty-two pounds of wholesome, nutritive, and very agreeable bread will be the result. It is of importance that the flour of Indian corn should be procured, as Indian corn meal is that which is commonly met with at the shops, and the coarseness of the husk in the meal might to some persons be prejudicial.

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Never trouble another for what you can do yourself.

1009. To make Bread with German Yeast
To one quartern of flour add a dessertspoonful of salt as before; dissolve one ounce of dried German yeast in about three tablespoonfuls of cold water, add to this one pint and a half of water a little warm, and pour the whole into the flour; knead it well immediately, and let it stand as before directed for one hour: then bake at pleasure. It will not hurt if you make up a peck of flour at once, and bake three or four loaves in succession, provided you do not keep the dough too warm. German yeast may be obtained at almost any corn-chandler's in the metropolis and suburbs. In winter it will keep good for a week in a dry place, and in summer it should be kept in cold water, and the water changed every day. Wheat meal requires a little more yeast than fine flour, or a longer time to stand in the dough for rising.

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1010. Unfermented Bread
Three pounds wheat meal, or four pounds of white flour, two heaped tablespoonfuls of baking powder, a tablespoonful of salt, and about two and a half pints of lukewarm water, or just sufficient to bring the flour to a proper consistence for bread-making; water about a quart. The way of making is as follows:
First mix the baking powder, the salt, and about three fourths of the flour well together by rubbing in a pan; then pour the water over the flour, and mix well by stirring. Then add most of the remainder of the flour, and work up the dough with the hand to the required consistence, which is indicated by the smoothness of the dough, and its not sticking to the hands or the sides of the pan when kneaded. The rest of the flour must then be added to stiffen the dough, which may then be placed in tins or formed by the hand into any shape that may be preferred and placed on flat tins for baking.
The tins should be well floured. Put the loaves at once into a well-heated oven. After they have been in the oven about a quarter of an hour open the ventilator to slacken the heat and allow the steam to escape. In an hour the process of baking will be completed. Bread made in this way keeps moist longer than bread made with yeast, and is far more sweet and digestible. This is especially recommended to persons who suffer from indigestion, who will find the brown bread invaluable.

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1011. Baking Powders and Egg Powders
These useful preparations are now much used in making bread and pastry of all kinds, and have the merit of being both cheap and wholesome. They may be procured of all grocers and oilmen. The basis of all baking powders consists of carbonate of soda and tartaric acid or cream of tartar, and egg powders are made of the same materials, with a little harmless colouring matter such as turmeric. By the action of these substances, carbonic acid is generated in the dough, which causes it to rise in the same manner as the so-called "aėrated bread " made on Dr. Dauglish's system, by which carbonic acid is forced into the dough before baking.

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Never Put Off Till To-morrow What You Can Do To-day.

1012. How to Use Baking Powder, &c.
Baking powder may be used instead of yeast in making all kinds of bread, cake, teacakes, &c., and for biscuits and pastry, either without or in combination with butter, suet, &c. Bread, &c., made with baking powder is never placed before the fire to rise as when made with yeast, but the dough may be shaped and put into the oven as soon as it is made. The chief points to bear in remembrance are that in making bread two teaspoonfuls of baking powder should be used to every pound of flour, but for pastry, cakes, buns, &c., three teaspoonfuls should be used. The ingredients should always be thoroughly incorporated by mixing; the tins on which or in which the dough is placed to bake should be well floured, and not greased; and the oven should always be very hot, so that the baking may be effected as rapidly as possible.

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1013. Bread (Cheap and Excellent)
Simmer slowly, over a gentle fire, a pound of rice in three quarts of water, till the rice has become perfectly soft, and the water is either evaporated or imbibed by the rice: let it become cool, but not cold, and mix it completely with four pounds of flour; add to it some salt, and about four tablespoonfuls of yeast. Knead it very thoroughly, for on this depends whether or not your good materials produce a superior article. Next let it rise well before the fire, make it up into loaves with a little of the flour—which, for that purpose, you must reserve from your four pounds—and bake it rather long. This is an exceedingly good and cheap bread.

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1014. Economical and Nourishing Bread
Suffer the miller to remove from the flour only the coarse flake bran. Of this bran, boil five or six pounds in four and a half gallons of water; when the goodness is extracted from the bran,—during which time the liquor will waste half or three-quarters of a gallon,—strain it and let it cool. When it has cooled down to the temperature of new milk, mix it with fifty-six pounds of flour and as much salt and yeast as would be used for other bread; knead it exceedingly well; let it rise before the fire, and bake it in small loaves: small loaves are preferable to large ones, because they take the heat more equally. There are two advantages in making bread with bran water instead of plain water; the one being that there is considerable nourishment in bran, which is thus extracted and added to the bread; the other, that flour imbibes much more of bran water than it does of plain water; so much more, as to give in the bread produced almost a fifth in weight more than the quantity of flour made up with plain water would have done. These are important considerations to the poor. Fifty-six pounds of flour, made with plain water, would produce sixty-nine and a half pounds of bread; made with bran water, it will produce eighty-three and a half pounds.

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1015. Use Bran-Water
A great increase on Home-made Bread, even equal to one-fifth, may be produced by using bran water for kneading the dough. The proportion is three pounds of bran for every twenty-eight pounds of flour, to be boiled for an hour, and then strained through a hair sieve.

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1016. Rye and Wheat Flour
Rye and wheat flour, in equal quantities, make an excellent and economical bread.

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1017. Potatoes in Bread
Place in a large dish fifteen pounds of flour near the fire to warm; take five pounds of good potatoes, those of a mealy kind being preferable, peel and boil them as if for the table, mash them fine, and then mix with them as much cold water as will allow all except small lumps to pass through a coarse sieve into the flour, which will now be ready to receive them; add yeast, &c., and mix for bread in the usual way. This plan has been followed for some years: finding that bread made according to it is much superior to that made of flour only, and on this ground alone we recommend its adoption; but in addition to this, taking the high price of flour, and moderately low price of potatoes, here is a saving of over twenty per cent., which is surely an object worth attending to by those of limited means.

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All Things have a Beginning, God Excepted.

1018. Use of Lime Water in making Bread
It has lately been found that water saturated with lime produces in bread the same whiteness, softness, and capacity of retaining moisture, as results from the use of alum; while the former removes all acidity from the dough, and supplies an ingredient needed in the structure of the bones, but which is deficient in the cerealia. The best proportion to use is, five pounds of water saturated with lime, to every nineteen pounds of flour. No change is required in the process of baking. The lime most effectually coagulates the gluten, and the bread weighs well; bakers must therefore approve of its introduction, which is not injurious to the system, like alum, &c.

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1019. Rice Bread
Take one pound and a half of rice, and boil it gently over a slow fire in three quarts of water about five hours, stirring it, and afterwards beating it up into a smooth paste. Mix this, while warm, into two gallons or four pounds of flour, adding at the same time the usual quantity of yeast. Allow the dough to work a certain time near the fire, after which divide it into loaves, and it will be found, when baked, to produce twenty-eight or thirty pounds of excellent white bread.

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1020. Apple Bread
A very light, pleasant bread is made in France by a mixture of apples and flour, in the proportion of one of the former to two of the latter. The usual quantity of yeast is employed, as in making common bread, and is beaten with flour and warm pulp of the apples after they have boiled, and the dough is then considered as set; it is then put in a proper vessel, and allowed to rise for eight or twelve hours, and then baked in long loaves. Very little water is requisite: none, generally, if the apples are very fresh.

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1021. Pulled Bread
Take from the oven an ordinary loaf when it is about half baked, and with the fingers, while the bread is yet hot, dexterously pull the half-set dough into pieces of irregular shape, about the size of an egg. Don't attempt to smooth or flatten them—the rougher their shapes the better. Set upon tins, place in a very slow oven, and bake to a rich brown. This forms a deliciously crisp crust for cheese. If you do not bake at home, your baker will prepare it for you, if ordered. Pulled bread may be made in the revolving ovens. It is very nice with wine instead of biscuits.

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1022. French Bread and Rolls
Take a pint and a half of milk; make it quite warm; half a pint of small-beer yeast; add sufficient flour to make it as thick as batter; put it into a pan; cover it over, and keep it warm: when it has risen as high as it will, add a quarter of a pint of warm water, and half an ounce of salt, —mix them well together,—rub into a little flour two ounces of butter; then make your dough, not quite so stiff as for your bread; let it stand for three-quarters of an hour, and it will be ready to make into rolls, &c.:—let them stand till they have risen, and bake them in a quick oven.

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1023. Rolls
Mix the salt with the flour. Make a deep hole in the middle. Stir the warm water into the yeast, and pour it into the hole in the flour. Stir it with a spoon just enough to make a thin batter, and sprinkle some flour over the top. Cover the pan, and set it in a warm place for several hours. When it is light, add half a pint more of lukewarm water, and make it, with a little more flour, into a dough. Knead it very well for ten minutes. Then divide it into small pieces, and knead each separately. Make them into round cakes or rolls. Cover them, and set them to rise about an hour and a half. Bake them, and, when done, let them remain in the oven, without the lid, for about ten minutes.

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God is the First of All.

1024. Sally Lunn Tea Cakes
Take one pint of milk quite warm, a quarter of a pint of thick small-beer yeast; put them into a pan with flour sufficient to make it as thick as batter, —cover it over, and let it stand till it has risen as high as it will, i. e., about two hours: add two ounces of lump sugar, dissolved in a quarter of a pint of warm milk, a quarter of a pound of butter rubbed into the flour very fine, —then make the dough the same as for French rolls, &c.; let it stand half an hour; then make up the cakes, and put them on tins:—when they have stood to rise, bake them in a quick oven. Care should be taken never to mix the yeast with water or milk too hot or too cold, as either extreme will destroy the fermentation. In summer it should he lukewarm,—in winter a little warmer, —and in very cold weather, warmer still. When it has first risen, if you are not prepared, it will not harm if it stand an hour.

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1025. Cooking Instruments

1026. The Gridiron
The gridiron, though the simplest of cooking instruments, is by no means to be despised. In common with all cooking utensils the Gridiron should be kept scrupulously clean; and when it is used, the bars should be allowed to get warm before the meat is placed upon it, otherwise the parts crossed by the bars will be insufficiently dressed. The fire should be sharp, clear, and free from smoke. The heat soon forms a film upon the surface of the meat, by which the juices are retained. Chops and steaks should not be too thick nor too thin. From a half to three-quarters of an inch is the proper thickness. Avoid thrusting the fork into the meat, by which you release the juice. There is a description of gridiron in which the bars are grooved to catch the juice of the meat, but a much better invention is the upright gridiron, which is attached to the front of the grate, and has a pan at the bottom to catch the gravy. Kidneys, rashers, &c., dressed in this manner will he found delicious.

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1027. The Frying-pan
The frying-pan is a noisy and a greasy servant, requiring much watchfulness. Like the Gridiron, the Frying-pan requires a clear but not a large fire, and the pan should be allowed to get thoroughly hot, and be well covered with fat, before meat is put into it. The excellence of frying very much depends upon the sweetness of the oil, butter, lard, or fat that may be employed. The Frying-pan is very useful in the warming of cold vegetables and other kinds of food, and in this respect may be considered a real friend of economy. All know the relish afforded by a pancake, to say nothing of eggs and bacon, and various kinds of fish, to which both the Saucepan and the Gridiron are quite unsuited, because they require that which is the essence of frying, boiling and browning in fat.

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1028. The Spit
The spit is a very ancient and very useful implement of cookery. Perhaps the process of roasting stands only second in the rank of excellence in cookery. The process is perfectly sound in its chemical effects upon the food, while the joint is kept so immediately under the eye of the cook, that it must be the fault of that functionary if it does not go to the table in the highest state of perfection. The process of roasting should be commenced very slowly, the meat being kept a good distance from the fire, and gradually brought forward, until it is thoroughly soaked within and browned without. The Spit has this advantage over the Oven, and especially over the common oven, that the meat retains its own flavour, not having to encounter the evaporation from fifty different dishes, and that the steam from its own substance passes entirely away, leaving the essence of the meat in its primest condition.

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Virtue is the Fairest of All.

1029. The Meat Hook
The meat hook has in the present day superseded the use of the Spit in middle class families. It is thrust into the meat, and the joint thereby suspended before the fire. For roasting in this manner the lintel of the mantel-piece is furnished with a brass or iron arm, turning on pivots in a plate fastened to the lintel, and notched along its upper edge. From this arm, which is turned back against the lintel when not in use, the meat is hung and turned by means of a bottle-jack or a skein of worsted, knotted in three or four places, which answers the purpose equally well, and may be replaced by a new one when required, at a merely nominal cost. Meat roasted in this manner should be turned occasionally, the hook being inserted first at one end and then at the other.

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1030. The Dutch Oven
The Dutch oven is of great utility for small dishes of various kinds, which the Spit would spoil by the magnitude of its operations, or the Oven destroy by the severity of its heat. It combines, in fact, the advantages of roasting and baking, and may be adopted for compound dishes, and for warming cold scraps: it is easily heated, and causes no material expenditure of fuel.

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1031. The Saucepan
When we come to speak of the Saucepan, we have to consider the claims of a very large, ancient, and useful family. There are large saucepans, dignified with the name of Boilers, and small saucepans, which come under the denomination of Stewpans. There are few kinds of meat or fish which the Saucepan will not receive, and dispose of in a satisfactory manner; and few vegetables for which it is not adapted.
When rightly used, it is a very economical servant, allowing nothing to be lost; that which escapes from the meat while in its charge forms broth, or may be made the basis of soups. Fat rises upon the surface of the water, and may be skimmed off; while in various stews it combines, in an eminent degree, what we may term the fragrance of cookery, and the piquancy of taste. The French are perfect masters of the use of the Stewpan. And we shall find that, as all cookery is but an aid to digestion, the operations of the Stewpan resemble the action of the stomach very closely. The stomach is a close sac, in which solids and fluids are mixed together, macerated in the gastric juice, and dissolved by the aid of heat and motion, occasioned by the continual contractions and relaxations of the coats of the stomach during the action of digestion. This is more closely resembled by the process of stewing than by any other of our culinary methods.

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1032. Various Processes of Cooking

1033. Utility of the Kitchen

> "In the hands of an expert cook," says Majendie, "alimentary substances are made almost entirely to change their nature, their form, consistence, odour, savour, colour, chemical composition, &c.; everything is so modified, that it is often impossible for the most exquisite sense of taste to recognise the substance which makes up the basis of certain dishes. The greatest utility of the kitchen consists in making the food agreeable to the senses, and rendering it easy of digestion."

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1034. Theory of Cooking
To some extent the claims of either process of cooking depend upon the taste of the individual. Some persons may esteem the peculiar flavour of fried meats, while others will prefer broils or stews. It is important, however, to understand the theory of each method of cooking, so that whichever may be adopted, may be done well. Bad cooking, though by a good method, is far inferior to good cooking by a bad method.

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1035. Roasting—Beef
A sirloin of about fifteen pounds (if much more in weight the outside will be done too much before the inner side is sufficiently roasted), will require to be before the fire about three and a half or four hours. Take care to spit it evenly, that it may not be heavier on one side than the other; put a little clean dripping into the dripping pan (tie a sheet of paper over it to preserve the fat) baste it well as soon as it is put down, and every quarter of an hour all the time it is roasting, till the last half-hour; then take off the paper and make some gravy for it, stir the fire and make it clear; to brown and froth it, sprinkle a little salt over it, baste it with butter, and dredge it with flour; let it go a few minutes longer, till the froth rises, take it up, put it on the dish, &c. Garnish it with horseradish, scraped as fine as possible with a very sharp knife.

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Vice is the Most Hurtful of All.

1036. Yorkshire Pudding
A Yorkshire Pudding is an excellent accompaniment to roast beef.

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1037. Ribs of Beef
The first three ribs, of fifteen or twenty pounds, will take three hours, or three and a half; the fourth and fifth ribs will take as long, managed in the same way as the sirloin. Paper the fat and the thin part, or it will be done too much, before the thick part is done enough.

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1038. Ribs of Beef boned and rolled
Keep two or three ribs of beef till quite tender, take out the bones, and skewer the meat as round as possible, like a fillet of veal. Some cooks egg it, and sprinkle it with veal stuffing before rolling it. As the meat is in a solid mass, it will require more time at the fire than ribs of beef with the bones: a piece of ten or twelve pounds weight will not be well and thoroughly roasted in less than four and a half or five hours. For the first half-hour it should not be less than twelve inches from the fire, that it may get gradually warm to the centre; the last half-hour before it is finished, sprinkle a little salt over it, and, if you like, flour it, to froth it.

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1039. Mutton
As beef requires a large sound fire, mutton must have a brisk and sharp one: if you wish to have mutton tender it should be hung as long as it will keep, and then good eight-tooth (i. e.,four years old) mutton, is as good eating as venison.

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1040. The Leg, Haunch, and Saddle
The leg, haunch, and saddle, will be the better for being hung up in a cool airy place for four or five days, at least; in temperate weather, a week: in cold weather, ten days, A leg of eight pounds will take about two hours; let it be well basted.

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1041. A Chine or Saddle
i. e. the two loins, of ten or eleven pounds —two hours and a half. It is the business of the butcher to take off the skin and skewer it on again, to defend the meat from extreme heat, and preserve its succulence. If this is neglected, tie a sheet of paper over it; baste the strings you tie it on with directly, or they will burn. About a quarter of an hour before you think it will be done, take off the skin or paper, that it may get a pale brown colour, and then baste it, and flour it lightly to froth it.

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1042. A Shoulder
A shoulder, of seven pounds, an hour and three-quarters, or even two hours. If a spit is used, put it in close to the shank-bone, and run it along the blade-bone.

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1043. A Loin of Mutton
A loin of mutton, from an hour and a half to an hour and three-quarters. The most elegant way of carving this is to cut it lengthwise, as you do a saddle. A neck, about the same time as a loin. It must be carefully jointed to prevent any difficulty in carving.

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1044. The Neck and Breast
The neck and breast are, in small families, commonly roasted together. The cook will then crack the bones across the middle before they are put down to roast. If this is not done carefully, the joint is very troublesome to carve. Time for a breast, an hour and a quarter. The breast when eaten by itself is better stewed. It may be boned, rolled, and then roasted. A belly of pork is excellent in this way, when boned, stuffed, and roasted.

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1045. A Haunch.
i. e., the leg and part of the loin of mutton. Send up two sauce-boats with it; one of rich-drawn mutton gravy, made without spice or herbs, and the other of sweet sauce. A haunch generally weighs about fifteen pounds, and requires about three hours and a half to roast it.

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Thought is the Most Swift of All.

1046. Mutton (Venison fashion)
Take a neck of good four or five-year-old Southdown wether mutton, cut long in the bones; let it hang in mild weather, at least a week. Two days before you dress it, take allspice and black pepper, ground and pounded fine, a quarter of an ounce each, rub them together and then rub your mutton well with this mixture twice a day. When you dress it, wash off the spice with warm water, and roast it in paste.

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1047. Veal
Veal requires particular care to roast it a nice brown. Let the fire be the same as for beef; a sound large fire for a large joint, and a brisker for a smaller; put it at some distance from the fire to soak thoroughly, and then draw it nearer to finish it brown. When first laid down it is to be basted; baste it again occasionally. When the veal is on the dish, pour over it half a pint of melted butter; if you have a little brown gravy by you, add that to the butter. With those joints which are not stuffed, send up forcemeat in balls, or rolled into sausages, as garnish to the dish, or fried pork sausages. Bacon is always eaten with veal.

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1048. Fillet of Veal
Fillet of veal of from twelve to sixteen pounds, will require from four to five hours at a good fire: make some stuffing or forcemeat, and put it under the flap, that there may be some left to eat cold, or to season a hash: brown it, and pour good melted butter over it. Garnish with thin slices of lemon, and cakes or balls of stuffing, or duck stuffing, or fried pork sausages, curry sauce, bacon, &c.

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1049. A Loin
A loin is the best part of the calf, and will take about three hours roasting. Paper the kidney fat, and the back: some cooks send it up on a toast, which is eaten with the kidney and the fat of this part, which is more delicate than any marrow, &c. If there is more of it than you think will be eaten with the veal, before you roast it cut it out, it will make an excellent suet pudding: take care to have your fire long enough to brown the ends.

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1050. A Shoulder of Veal
A shoulder of veal, from three hours to three hours and a half: stuff it with the forcemeat ordered for the fillet of veal, in the under side.

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1051. Neck
Neck, best end, will take two hours. The scrag part is best made into a pie or broth. Breast, from an hour and a half to two hours. Let the caul remain till it is almost done, then take it off to brown the meat; baste, flour, and froth it.

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1052. Veal Sweetbread.
Trim a fine sweetbread—it cannot be too fresh; parboil it for five minutes, and throw it into a basin of cold water; roast it plain, or beat up the yolk of an egg, and prepare some fine bread-crumbs. Or when the sweetbread is cold, dry it thoroughly in a cloth, run a lark spit or a skewer through it, and tie it on the ordinary spit; egg it with a paste brush, powder it well with bread-crumbs, and roast it. For sauce, put fried bread-crumbs round it, and melted butter with a little mushroom ketchup and lemon juice, or serve on buttered toast, garnished with egg sauce, or with gravy.

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1053. Lamb
Lamb is a delicate, and commonly considered tender meat; but those who talk of tender lamb, while they are thinking of the age of the animal, forget that even a chicken must be kept a proper time after it has been killed, or it will be tough eating. To the usual accompaniments of roast meat, green mint sauce or a salad is commonly added: and some cooks, about five minutes before it is done, sprinkle it with a little minced parsley.

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1054. Grass-Lamb
Grass-Lamb is in season from Easter to Michaelmas.

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1055. House-Lamb
House-lamb from Christmas to Lady-day.

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1056. Mint
When green mint cannot be got, mint vinegar is an acceptable substitute for it.

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1057. Roasting a Hind-Quarter
Hind-quarter of eight pounds will take from an hour and three-quarters to two hours; baste and froth it.

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1058. Roasting a Fore-Quarter
Fore-quarter of ten pounds, about two hours.

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1059. Preparation
It is a pretty general custom, when you take off the shoulder from the ribs, to rub them with a lump of butter, and then to squeeze a lemon or Seville orange over them, and sprinkle them with a little pepper and salt.

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Hope is the Most Common of All.

1060. Roasting a Leg
Leg of five pounds, from an hour to an hour and a half.

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1061. Roasting a Shoulder
Shoulder, with a quick fire, an hour.

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1062. Roasting Ribs
Ribs, about an hour to an hour and a quarter; joint it nicely; crack the ribs across, and bend them up to make it easy for the carver.

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1063. Roasting Loin, Neck or Breast
Loin, an hour and a quarter. Neck an hour. Breast, three-quarters of an hour.

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1064. Poultry, Game, &c.

| H. | M.
--- | --- | ---
A small capon, fowl, or chicken requires | 0 | 26
A large fowl | 0 | 45
A capon, full size | 0 | 35
A goose | 1 | 0
Wild ducks, and grouse | 0 | 15
Pheasants, and turkey poults | 0 | 20
A moderate sized turkey, stuffed | 1 | 15
Partridges | 0 | 25
Quail | 0 | 10
A hare, or rabbit, about | 1 | 0
Leg of pork, 1/4 hour for each pound, and above that allowance | 0 | 20
Chine of pork, as for leg, and | 0 | 20
A neck of mutton | 1 | 30
A haunch of venison, about | 3 | 30

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1065. Effectiveness of Roasting
Roasting, by causing the contraction of the cellular substance which contains the fat, expels more fat than boiling. The free escape of watery particles in the form of vapour, so necessary to produce flavour, must be regulated by frequent basting with the fat which has exuded from the meat, combined with a little salt and water—otherwise the meat would burn, and become hard and tasteless. A brisk fire at first will, by charring the outside, prevent the heat from penetrating, and therefore should only be employed when the meat is half roasted.

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1066. The Loss by Roasting (General)
The loss by roasting is said to vary from 14-3/8ths to nearly double that rate per cent. The average loss on roasting butcher's meat is 22 percent.: and on domestic poultry, 20-1/2.

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1067. The Loss by Roasting (Specific)
The loss per cent, on roasting beef, viz., on sirloins and ribs together is 19-1/6th; on mutton, viz., legs and shoulders together, 24-4/5ths, on fore-quarters of lamb, 22-1/3rd; on ducks, 27-1/5th; on turkeys, 20-1/2; on geese, 19-1/2; on chickens, 14-3/5ths. So that it will be seen by comparison with the percentage given of the loss by boiling, that roasting is not so economical; especially when we take into account that the loss of weight by boiling is not actual loss of economic materials, for we then possess the principal ingredients for soups; whereas, after roasting, the fat only remains. The average loss in boiling and and roasting together is 18 per cent. according to Donovan, and 28 per cent. according to Wallace—a difference that may be accounted for by supposing a difference in the fatness of the meat, duration and degree of heat, &c., employed.

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1068. Boiling
This most simple of culinary processes is not often performed in perfection; it does not require quite so much nicety and attendance as roasting; to skim your pot well, and keep it really boiling, or rather, simmering, all the while—to know how long is required for doing the joint, &c., and to take it up at the critical moment when it is done enough—comprehends almost the whole art and mystery. This, however, demands a patient and perpetual vigilance, of which, unhappily, few persons are capable.
The cook must take especial care that the water really boils all the while she is cooking, or she will be deceived in the time; and make up a sufficient fire (a frugal cook will manage with much less fire for boiling than she uses for roasting) at first, to last all the time, without much mending or stirring, and thereby save much trouble. When the pot is coming to a boil, there will always, from the cleanest meat and clearest water, rise a scum to the top of it; proceeding partly from the foulness of the meat, and partly from the water: this must be carefully taken off, as soon as it rises. On this depends the good appearance of all boiled things—an essential matter.
When you have skimmed well, put in some cold water, which will throw up the rest of the scum. The oftener it is skimmed, and the clearer the surface of the water is kept, the cleaner will be the meat. If let alone, it soon boils down and sticks to the meat, which, instead of looking delicately white and nice, will have that coarse appearance we have too often to complain of, and the butcher and poulterer will be blamed for the carelessness of the cook, in not skimming her pot with due diligence.
Many put in milk, to make what they boil look white, but this does more harm than good; others wrap it up in a cloth; but these are needless precautions; if the scum be attentively removed, meat will have a much more delicate colour and finer flavour than it has when muffled up. This may give rather more trouble—but those we wish to excel in their art must only consider how the processes of it can be most perfectly performed: a cook who has a proper pride and pleasure in her business will make this her maxim and rule on all occasions.
Put your meat into cold water, in the proportion of about a quart of water to a pound of meat; it should be covered with water during the whole of the process of boiling, but not drowned in it; the less water, provided the meat be covered with it, the more savoury will be the meat, and the better will be the broth in every respect. The water should be heated gradually, according to the thickness, &c., of the article boiled; for instance, a leg of mutton of ten pounds weight should be placed over a moderate fire, which will gradually make the water hot without causing it to boil, for about forty minutes; if the water boils much sooner, the meat will be hardened, and shrink up as if it was scorched—by keeping the water a certain time heating without boiling, its fibres are dilated, and it yields a quantity of scum, which must be taken off as soon as it rises, for the reasons already mentioned.

> "If a vessel containing water be placed over a steady fire, the water will grow continually hotter, till it reaches the limit of boiling; after which, the regular accessions of heat are wholly spent in converting it into steam: the water remains at the same pitch of temperature, however fiercely it boils. The only difference is, that with a strong fire it sooner comes to boil, and more quickly boils away, and is converted into steam."

Such are the opinions stated by Buchanan in his "Economy of Fuel." There was placed a thermometer in water in that state which cooks call gentle simmering—the heat was 212°, i. e., the same degree as the strongest boiling. Two mutton chops were covered with cold water, and one boiled fiercely, and the other simmered gently, for three-quarters of an hour; the flavour of the chop which was simmered was decidedly superior to that which was boiled; the liquor which boiled fast was in like proportion more savoury, and, when cold, had much more fat on its surface; this explains why quick boiling renders meat hard, &c.—because its juices are extracted in a greater degree.

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A Scraper at the Door Keeps Dirt from the Floor.

1069. Time of Boiling
Reckon the time from the water first coming to a boil. The old rule, of fifteen minutes to a pound of meat, is, perhaps, rather too little; the slower the meat boils, the tenderer, the plumper, and whiter it will be. For those who choose their food thoroughly cooked (which all will who have any regard for their stomachs), twenty minutes to a pound will not be found too much for gentle simmering by the side of the fire; allowing more or less time, according to the thickness of the joint and the coldness of the weather; always remembering, the slower it boils the better. Without some practice it is difficult to teach any art; and cooks seem to suppose they must be right, if they put meat into a pot, and set it over the fire for a certain time—making no allowance, whether it simmers without a bubble, or boils at a gallop.

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A Letter-box Saves Many Knocks.

1070. Before Boiling
Fresh killed meat will take much longer time boiling than that which has been kept till it is what the butchers call ripe, and longer in cold than in warm weather. If it be frozen it must be thawed before boiling as before roasting; if it be fresh killed, it will be tough and hard, if you stew it ever so long, and ever so gently. In cold weather, the night before you dress it, bring it into a place of which the temperature is not less than forty-five degrees of Fahrenheit's thermometer.
The size of the boiling-pots should be adapted to what they are to contain; the larger the saucepan the more room it takes upon the fire; and a larger quantity of water requires a proportionate increase of fire to boil it. In small families block tin saucepans are best, as being lightest and safest: moreover, if proper care is taken of them, and they are well dried after they are cleansed, they are by far the cheapest; the purchase of a new tin saucepan being little more than the expense of tinning a copper one. Take care that the covers of your boiling-pots fit close, not only to prevent unnecessary evaporation of the water, but that the smoke may not insinuate itself under the edge of the lid, and give the meat a bad taste.

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1071. Average Boiling Times.
The following Table will be useful as an average of the time required to boil the various articles:

| H. | M.
--- | --- | ---
A ham, 20 lbs. weight, requires | 6 | 30
A tongue (if dry), after soaking | 4 | 0
A tongue out of pickle to | 2 3 | 30 0
A neck of mutton | 1 | 30
A chicken | 0 | 20
A large fowl | 0 | 45
A capon | 0 | 35
A pigeon | 0 | 15

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1072. Remove Immediately
If you let meat or poultry remain in the water after it is done enough, it will become sodden and lose its flavour.

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1073. Degree of Cooking
Beef and mutton is preferred by some people a little underdone. Very large joints if slightly underdone, will make the better hash or broil. Lamb, pork, and veal are uneatable if not thoroughly boiled—but these meats should not be overdone. A trivet, a fish-drainer, or an American contrivance called a "spider"—which is nothing more than a wire dish raised on three or four short legs—put on the bottom of the boiling-pot, raising the contents about an inch and a half from the bottom, will prevent that side of the meat which comes next the bottom being done too much; and the lower part will be as delicately done as the upper; and this will enable you to take out the meat without inserting a fork, &c., into it. If you have not a trivet, a drainer, or a "spider," use a soup-plate laid the wrong side upwards.

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1074. Stock
Take care of the liquor you have boiled poultry or meat in, as it is useful for making soup.

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1075. Using the Stock
The good housewife never boils a joint without converting the broth into some sort of soup.

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1076. Reducing Salt
If the liquor be too salt, use only half the quantity, and add some water; wash salted meat well with cold water before you put it into the boiler.

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1077. The Process of Boiling
Boiling extracts a portion of the juice of meat, which mixes with the water, and also dissolves some of its solids; the more fusible parts of the fat melt out, combine with the water, and form soup or broth. The meat loses its red colour, becomes more savoury in taste and smell, and more firm and digestible. If the process is continued too long, the meat becomes indigestible, less succulent, and tough.

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1078. Loss by Boiling (General)
The loss by boiling varies from 6-1/4 to 16 per cent. The average loss on boiling butcher's meat, pork, hams, and bacon, is 12; and on domestic poultry, is 14-3/4.

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1079. Loss by Boiling (Specific)
The loss per cent, on boiling salt beef is 15; on legs of mutton, 10; hams, 12-1/2; salt pork, 13-1/3; knuckles of veal, 8-1/3; bacon, 6-1/4; turkeys, 16; chickens, 13-1/2.

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1080. Economy of Fat
In most families many members are not fond of fat—servants seldom like it: consequently there is frequently much wasted; to avoid which, take off bits of suet fat from beefsteaks, &c., previous to cooking; they can be used for puddings. With good management there need be no waste in any shape or form.

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A Bell Hung Well its Tale will Tell.

1081. Broiling
Broiling requires a brisk, rapid heat, which by producing a greater degree of change in the affinities of the raw meat than roasting, generates a higher flavour, so that broiled meat is more savoury than roast. The surface becoming charred, a dark-coloured crust is formed, which retards the evaporation of the juices; and, therefore, if properly done, broiled meat may he as tender and juicy as roasted meat.

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1082. Baking
Baking does not admit of the evaporation of the vapours so rapidly as by the processes of broiling and roasting; the fat is also retained more, and becomes converted, by the agency of the heat, into an empyreumatic oil, which renders the meat less fitted for delicate stomachs, and more difficult to digest. The meat is, in fact, partly boiled in its own confined water, and partly roasted by the dry, hot air of the oven. The loss by baking has not been estimated and reduced to a tabular form.

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1083. Frying
Frying is of all methods the most objectionable, from the foods being less digestible when thus prepared, as the fat employed undergoes chemical changes. Olive oil in this respect is preferable to lard or butter. The crackling noise which accompanies the process of frying meat in a pan is occasioned by the explosions of steam formed in fat, the temperature of which is much above 212 degrees. If the meat is very juicy it will not fry well, because it becomes sodden before the water is evaporated; and it will not brown, because the temperature is too low to scorch it. To fry fish well the fat should be boiling hot (600 degrees), and the fish well dried in a cloth; otherwise, owing to the generation of steam the temperature will fall so low that it will be boiled in its own steam, and not be browned. Meat, or indeed any article, should be frequently turned and agitated during frying to promote the evaporation of the watery particles. To make fried things look well, they should be done over twice with egg and stale bread-crumbs.

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1084. Bastings

1. Fresh butter.

2. Clarified suet.

3. Minced sweet herbs, butter, and claret, especially for mutton and lamb.

4. Water and salt.

5. Cream and melted butter, especially for a flayed pig.

6. Yolks of eggs, grated biscuit and juice of oranges.

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1085. Dredgings

1. Flour mixed with grated bread.

2. Sweet herbs dried and powdered, and mixed with grated bread.

3. Lemon-peel dried and pounded, or orange-peel, mixed with flour.

4. Sugar finely powdered, and mixed with pounded cinnamon, and flour or grated bread.

5. Fennel seeds, corianders, cinnamon, and sugar, finely beaten and mixed with grated bread or flour.

6. For young pigs, grated bread or flour, mixed with beaten nutmeg, ginger, pepper, sugar, and yolks of eggs.

7. Sugar, bread, and salt mixed.

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1086. Estimating Meat for Cooking
The housewife who is anxious to dress no more meat than will suffice for the meal, should remember that beef loses about one pound in four in boiling, but in roasting, loses in the proportion of one pound five ounces, and in baking about two ounces less, or one pound three ounces; mutton loses in boiling about fourteen ounces in four pounds; in roasting, one pound six ounces.

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1087. Caution on Charcoal
Cooks should be cautioned against the use of charcoal in any quantity, except whore there is a free current of air; for charcoal is highly prejudicial in a state of ignition, although it may be rendered even actively beneficial when boiled, as a small quantity of it, if boiled with meat on the turn, will effectually cure the unpleasant taint.

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An Ill-Fixed Blind No One Can Wind.

1088. Preparation of Vegetables
There is nothing in which the difference between an elegant and an ordinary table is more seen, than in the dressing of vegetables, more especially of greens; they may be equally as fine at first, at one place as at another, but their look and taste are afterwards very different, entirely from the careless way in which they have been cooked. They are in greatest perfection when in greatest plenty, i. e., when in full season. By season, we do not mean those early days, when luxury in the buyers, and avarice in the sellers about London, force the various vegetables, but the time of the year in which, by nature and common culture, and the mere operation of the sun and climate, they are most plenteous and in perfection.

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1089. New Potatoes and Green Peas
New Potatoes and green peas, unless sent to us from warmer latitudes than our own, are seldom worth eating before Midsummer.

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1090. Unripe Vegetables
Unripe vegetables are as insipid and unwholesome as unripe fruits.

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1091. The Quality of Vegetables
As to the quality of vegetables, the middle size are preferable to the largest or the smallest; they are more tender, juicy, and full of flavour, just before they are quite full-grown: freshness is their chief value and excellence. The eye easily discovers if they have been kept too long; they soon lose their beauty in all respects.

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1092. Freshness of Vegetables
Roots, greens, salads, &c., and the various productions of the garden, when first gathered, are plump and firm, and have a fragrant freshness no art can give them again; though it will refresh them a little to put them into cold spring water for some time before they are dressed.

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1093. To Boil Vegetables
Soft water will best preserve the colour of such as are green; if you have only hard water, put to it a teaspoonful of carbonate of potash.

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1094. Preparing Vegetables
Take care to wash and cleanse Vegetables thoroughly from dust, dirt, and insects—this requires great attention. Pick off all the outside leaves, trim them nicely, and if they are not quite fresh-gathered and have become flaccid, it is absolutely necessary to restore their crispness before cooking them, or they will be tough and unpleasant. To do this, lay them in a pan of clean water, with a handful of salt in it, for an hour before you dress them. Most vegetables being more or less succulent, it is necessary that they possess their full proportion of fluids in order to retain that state of crispness and plumpness which they have when growing.

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1095. Staleness
On being cut or gathered, the exhalation from their surface continues, while from the open vessels of the cut surface there is often great exudation or evaporation, and thus their natural moisture is diminished; tho tender leaves become flaccid, and the thicker masses or roots lose their plumpness. This is not only less pleasant to the eye, but is a serious injury to the nutritious powers of the vegetable; for in this flaccid and shrivelled state its fibres are less easily divided in chewing, and the water which exists in the form of their respective natural juices is less directly nutritious.

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1096. Preservation
The first Care in the preservation of succulent vegetables, therefore, is to prevent them from losing their natural moisture. They should alway be boiled in a saucepan by themselves, and have plenty of water: if meat is boiled with them in the same pot, the one will spoil the look and taste of the other.

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1097. Cleaning
To have vegetables delicately clean, put on your pot, make it boil, put a little salt in, and skim it perfectly clean before you put in the greens, &c., which should not be put in till the water boils briskly: the quicker they boil the greener they will be.

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1098. When Done
When the vegetables sink, they are generally done enough, if the water has been kept constantly boiling. Take them up immediately, or they will lose their colour and goodness, Drain the water from them thoroughly before you send them to table. This branch of cookery requires the most vigilant attention.

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Keep Your Keys and Be at Ease.

1099. Over-Cooked
If vegetables are a minute or two too long over the fire, they lose all their beauty and flavour.

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1100. Undercooked
If not thoroughly boiled tender, they are very indigestible, and much more troublesome during their residence in the stomach than underdone meats.

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1101. Take Care your Vegetables are Fresh
To preserve or give colour in cookery many good dishes are spoiled; but the rational epicure, who makes nourishment the main end of eating, will be content to sacrifice the shadow to enjoy the substance. As the fishmonger often suffers for the sins of the cook, so the cook often gets undeservedly blamed instead of the greengrocer.

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1102. To Cleanse Vegetables of Insects
Make a strong brine of one pound and a half of salt to one gallon of water; into this, place the vegetables with the stalk ends uppermost, for two or three hours: this will destroy all the insects which cluster in the leaves, and they will fall out and sink to the bottom of the water.

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1103. Potatoes
Most people esteem potatoes beyond any other vegetable, yet few persons know how to cook them. The following will be found to be excellent methods of cooking this delicious esculent.

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1104. To Boil Potatoes
Put them into a saucepan with scarcely sufficient water to cover them. Directly the skins begin to break, lift them from the fire, and as rapidly as possible pour off every drop of the water. Then place a coarse (we need not say clean) towel over them, and return them to the fire again until they are thoroughly done, and quite dry. A little salt, to flavour, should be added to the water before boiling.

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1105. To Peel Potatoes
The above recipe is for boiling potatoes in their jackets, as the phrase goes. When potatoes are to be peeled prior to cooking, the tubers should first be well washed and put in a bowl of clean water. As each potato is taken out of this receptacle and peeled, it should be thrown into another bowl of cold water, close at hand to receive them. This prevents undue discolouration of the potatoes.

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1106. To Steam Potatoes
Some kinds of potatoes are better steamed than boiled. Whether dressed with the skins on or off a careful eye must be kept on them, and when they are nearly done the steamer should be removed, the water in the saucepan thrown off, and the steamer then replaced, in order to allow the process of cooking to be completed. Some people shake the steamer when potatoes are somewhat close and heavy, under the idea that it renders them floury, and in many cases the shaking has this effect.

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1107. Potatoes Fried with Fish
Take cold fish and cold potatoes. Pick all the bones from the former, and mash the fish and the potatoes together; form into rolls, and fry with lard until the outsides are brown and crisp. For this purpose, the drier kinds of fish, such as cod, hake, &c., are preferable; turbot, soles, eels, &c., are not so good. This is an economical and excellent relish.

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1108. Potatoes Mashed with Onions
Prepare some boiled onions, by putting them through a sieve, and mix them with potatoes. Regulate the portions according to taste.

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1109. Potato Cheesecakes
One pound of mashed potatoes, quarter of a pound of currants, quarter of a pound of sugar and butter, and four eggs, to be well mixed together; bake them in patty-pans, having first lined them with puff paste.

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1110. Potato Colcanon
Boil potatoes and greens (or spinach) separately; mash the potatoes; squeeze the greens dry; chop them quite fine, and mix them with the potatoes with a little butter, pepper, and salt. Put into a mould, buttering it well first: let it stand in a hot oven for ten minutes.

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A Chair Unsound Soon Finds the Ground.

1111. Potatoes Roasted under Meat
Half boil large potatoes; drain the water; put them into an earthen dish, or small tin pan, under meat roasting before the fire; baste them with the dripping. Turn them to brown on all sides; send up in a separate dish.

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1112. Potato Balls Ragoūt
Add to a pound of potatoes a quarter of a pound of grated ham, or some sweet herbs, or chopped parsley, an onion or shalot, salt, pepper, and a little grated nutmeg, and other spice, with the yolk of a couple of eggs; then dress as Potatoes Escalloped. (1116).

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1113. Potato Snow
Pick out the whitest potatoes, put them on in cold water; when they begin to crack, strain, and put them in a clean stewpan before the fire till they are quite dry, and fall to pieces; rub them through a wire sieve upon the dish they are to be sent up on, and do not disturb them afterwards.

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1114. Potatoes Fried Whole
When nearly boiled enough, put them into a stewpan with a bit of butter, or some clean beef dripping; shake them about often, to prevent burning, till they are brown and crisp; drain them from the fat. It will be an improvement if they are floured and dipped into the yoke of an egg, and then rolled in finely sifted bread-crumbs.

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1115. Potatoes Fried in Slices
Peel large potatoes, slice them about a quarter of an inch thick, or cut them into shavings, as you would peel a lemon; dry them well in a clean cloth, and fry them in lard or dripping. Take care that the fat and frying-pan are quite clean; put it on a quick fire, and as soon as the lard boils, and is still, put in the slices of potato, and keep moving them until they are crisp; take them up, and lay them to drain on a sieve. Send to table with a little salt sprinkled over them.

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1116. Potatoes Escalloped
Mash potatoes in the usual way; then butter some nice clean scallop-shells, pattypans, or tea cups or saucers; put in your potatoes; make them smooth at the top; cross a knife over them; strew a few fine bread-crumbs on them; sprinkle them with a paste-brush with a few drops of melted butter, and set them in a Dutch oven. When nicely browned on the top, take them carefully out of the shells, and brown on the other side. Cold potatoes may be warmed up this way.

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1117. Potato Scones
Mash boiled potatoes till they are quite smooth, adding a little salt; then knead out the flour, or barley-meal, to the thickness required; toast on the girdle, pricking them with a fork to prevent them blistering. When eaten with fresh or salt butter they are equal to crumpets—even superior, and very nutritious.

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1118. Potato Pie
Peel and slice your potatoes very thinly into a pie-dish; between each layer of potatoes put a little chopped onion, and sprinkle a little pepper and salt; put in a little water, and cut about two ounces of fresh butter into bits, and lay them on the top; cover it close with paste. The yolks of four eggs may be added; and when baked, a tablespoonful of good mushroom ketchup poured in through a funnel. Another method is to put between the layers small bits of mutton, beef, or pork. In Cornwall, turnips are added. This constitutes (on the Cornish method) a cheap and satisfactory dish for families.

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1119. Cold Potatoes
There are few articles in families more subject to waste, whether in paring, boiling, or being actually wasted, than potatoes; and there are few cooks who do not boil twice as many potatoes every day as are wanted, and fewer still who do not throw the residue away as being totally unfit in any shape for the next day's meal; yet if they would take the trouble to beat up the despised cold potatoes with an equal quantity of flour, they would find them produce a much lighter dumpling or pudding than they can make with flour alone: and by the aid of a few spoonfuls of good gravy, they will provide a cheap and agreeable appendage to the dinner table.

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Every Receipt is the Basis of Many Others.

1120. Mashed Potatoes and Spinach or Cabbage
Moisten cold mashed potatoes with a little white sauce: take cold cabbage or spinach, and chop it very finely. Moisten with a brown gravy. Fill a tin mould with layers of potatoes and cabbage; cover the top, and put it into a stewpan of boiling water. Let it remain long enough to warm the vegetables; then turn the vegetables out and serve them. Prepare by boiling the vegetables separately, and put them into the mould in layers, to be turned out when wanted. It forms a very pretty dish for an entrée.

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1121. Cold Carrots and Turnips
These may be added to soups, if they have not been mixed with gravies: or if warmed up separately, and put into moulds in layers, they may be turned out, and served the same as the potatoes and cabbage described above.

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1122. French Beans
Cut away the stalk-end, and strip off the strings, then cut them into shreds. If not quite fresh, have a basin of spring water, with a little salt dissolved in it, and as the beans are cleaned and stringed throw them in; put them on the fire in boiling water, with some salt in it; after they have boiled fifteen or twenty minutes, take one out and taste it; as soon as they are tender take them up, throw them into a cullender or sieve to drain. Send up the beans whole when they are very young.

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1123. Boiled Turnip Radishes
Boil in plenty of salted water, and in about twenty-five minutes they will be tender; drain well, and send them to table with melted butter. Common radishes, when young, tied in bunches, boiled for twenty minutes, and served on a toast, are excellent.

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1124. Asparagus
Asparagus (often mis-called "asparagrass").—Scrape the stalks till they are clean; throw them into a pan of cold water, tie them up in bundles of about a quarter of a hundred each; cut off the stalks at the bottom to a uniform length leaving enough to serve as a handle for the green part; put them into a stewpan of boiling water, with a handful of salt in it. Let it boil, and skim it. When they are tender at the stalk, which will be in from twenty to thirty minutes, they are done enough.
Watch the exact time of their becoming tender; take them up that instant. While the asparagus is boiling, toast a round of a a quartern loaf, about half an inch thick; brown it delicately on both sides; dip it lightly in the liquor the asparagus was boiled in, and lay it in the middle of a dish; melt some butter, but do not put it over them. Serve butter in a butter-boat.

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1125. Artichokes
Soak them in cold water, wash them well; put them into plenty of boiling water, with a handful of salt, and let them boil gently for an hour and a half or two hours: trim them and drain on a sieve; send up melted butter with them, which some put into small cups, one for each guest.

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1126. Stewed Water-Cress
The following receipt will be found an agreeable and wholesome dish:—Lay the cress in strong salt and water, to clear it from insects. Pick and wash nicely, and stew it in water for about ten minutes; drain and chop, season with pepper and salt, add a little butter, and return it to the stewpan until well heated. Add a little vinegar previously to serving; put around it sippets of toast or fried bread. The above, made thin, as a substitute for parsley and butter, will be found an excellent sauce for a boiled fowl. There should be considerably more of the cress than of the parsley, as the flavour is much milder.

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A Good Suggestion is Often Invaluable.

1127. Stewed Mushrooms
Cut off the ends of the stalks, and pare neatly some middle-sized or button mushrooms, and put them into a basin of water with the juice of a lemon as they are done. When all are prepared, take them from the water with the hands to avoid the sediment, and put them into a stewpan with a little fresh butter, white pepper, salt, and a little lemon juice; cover the pan close, and let them stew gently for twenty minutes or half an hour; then thicken the butter with a spoonful of flour, and add gradually sufficient cream, or cream and milk, to make the same about the thickness of good cream. Season the sauce to palate, adding a little pounded mace or grated nutmeg. Let the whole stew gently until the mushrooms are tender. Remove every particle of butter which may be floating on the top before serving.

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1128. Indications of Wholesome Mushrooms
Whenever a fungus is pleasant, in flavour and odour, it may be considered wholesome; if, on the contrary, it have an offensive smell, a bitter, astringent, or styptic taste, or even if it leave an unpleasant flavour in the mouth, it should not be considered fit for food. The colour, figure, and texture of these vegetables do not afford any characters on which we can safely rely; yet it may be remarked that in colour the pure yellow, gold colour, bluish pale, dark or lustre brown, wine red, or the violet, belong to many that are eatable; whilst the pale or sulphur yellow, bright or blood-red, and the greenish belong to few but the poisonous. The safe kinds have most frequently a compact, brittle texture; the flesh is white; they grow more readily in open places, such as dry pastures and waste lands, than in places humid or shaded by wood. In general, those should be suspected which grow in caverns and subterranean passages, on animal matter undergoing putrefaction, as well as those whose flesh is soft or watery.

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1129. To Distinguish Mushrooms from Poisonous Fungi

1. Sprinkle a little salt on the spongy part or gills of the sample to be tried. If they turn yellow, they are poisonous,—if black, they are wholesome. Allow the salt to act, before you decide on the question.

2. False mushrooms have a warty cap, or else fragments of membrane, adhering to the upper surface, are heavy, and emerge from a vulva or bag; they grow in tufts or clusters in woods, on the stumps of trees, &c., whereas the true mushrooms grow in pastures.

3. False mushrooms have an astringent, styptic, and disagreeable taste. When cut they turn blue. They are moist on the surface, and generally of a rose or orange colour.

4. The gills of the true mushroom are of a pinky red, changing to a liver colour. The flesh is white. The stem is white, solid, and cylindrical.

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1130. Cookery for Soldiers Sailors, Travellers, and Emigrants
The following seven receipts are due to the inventive genius of the late Alexis Soyer, who at one time was chief cook of the Reform Club:

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1131. Stewed Salt Beef and Pork
Put into a saucepan about two pounds of well-soaked beef, cut in eight pieces; half a pound of salt pork, divided in two, and also soaked: half a pound of rice, or six tablespoonfuls; a quarter of a pound of onions, or four middle-sized ones, peeled and sliced; two ounces of brown sugar, or a large tablespoonful; a quarter of an ounce of pepper, and five pints of water; simmer gently for three hours, remove the fat from the top, and serve. This dish is enough for six people, and it cannot fail to be excellent if the receipt be closely followed. Butchers' salt meat will require only a four hours' soaking, having been but lightly pickled.

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A Good Beginning Makes a Good Ending.

1132. Mutton Soup
Put into a pan—half a pound of mutton will make a pint of good family soup—six pounds of mutton, cut in four or six pieces; three quarters of a pound of mixed vegetables, or three ounces of preserved, three and a half teaspoonfuls of salt, one teaspoonful of sugar, and half a teaspoonful of pepper, if handy; five tablespoonfuls of barley or rice; eight pints of water; let it simmer gently for three hours and a half, remove this fat, and serve. Bread and biscuit may be added in small quantities.

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1133. Plain Pea Soup
Put in a pan six pounds of pork, well soaked and cut into eight pieces; pour six quarts of water over; one pound of split peas; one teaspoonful of sugar; half a teaspoonful of pepper; four ounces of fresh vegetables, or two ounces of preserved, if handy; let it boil gently for two hours, or until the peas are tender. When the pork is rather fat, as is generally the case, wash it only; a quarter of a pound of broken biscuit may be used for the soup. Salt beef, when rather fat and well soaked, may be used for pea soup.

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1134. French Beef Soup, or Pot au Feu (Camp Fashion)
Put into the kettle six pounds of beef, cut into two or three pieces, bone included; one pound of mixed green vegetables, or half a pound of preserved, in cakes; four teaspoonfuls of salt; if handy, one teaspoonful of pepper, one of sugar, and three cloves; and eight pints of water. Let it boil gently three hours; remove some of the fat, and serve. The addition of a pound and a half of bread, cut into slices, or one pound of broken biscuits, well soaked, will make a very nutritious soup. Skimming is not required.

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1135. How to Stew Fresh Beef, Pork, Mutton, and Veal
Cut or chop two pounds of fresh beef into ten or twelve pieces; put these into a saucepan, with one and a half teaspoonfuls of salt, one teaspoonful of sugar, half a teaspoonful of pepper, two middle-sized onions sliced, half a pint of water. Set on the fire for ten minutes until forming a thick gravy. Add a good teaspoonful of flour, stir on the fire a few minutes; add a quart and a half of water; let the whole simmer until the meat is tender. Beef will take from two hours and a half to three hours; mutton and pork, about two hours; veal, one hour and a quarter to one hour and a half; onions, sugar, and pepper, if not to be had, must be omitted; it will even then make a good dish; half a pound of sliced potatoes, or two ounces of preserved potatoes; either fresh or preserved vegetables may be added if they can be obtained, also a small dumpling.

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1136. Plain Boiled Beef
Put in a saucepan six pounds of well-soaked beef, cut in two, with three quarts of cold water; simmer gently three hours, and serve. About a pound of either carrots, turnips, parsnips, greens, or cabbage, as well as dumplings, may be boiled with it.

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1137. Cossack's Plum Pudding
Put into a basin one pound of flour, three quarters of a pound of raisins (stoned, if time be allowed), three quarters of a pound of the fat of salt pork (well washed, cut into small squares, or chopped), two tablespoonfuls of sugar or treacle; and half a pint of water; mix all together; put into a cloth tied lightly; boil for four hours, and serve. If time will not admit, boil only two hours, though four are preferable. How to spoil the above:—Add anything to it.

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1138. Meat Cookery

1139. Beef Minced
Cut into small dice remains of cold beef: the gravy reserved from it on the first day of it being served should be put in the stewpan, with the addition of warm water, some mace, sliced shalot, salt, and black pepper. Let the whole simmer gently for an hour, A few minutes before it is served, take out the meat and dish it, add to the gravy some walnut ketchup, and a little lemon juice or walnut pickle. Boil up the gravy once more, and, when hot, pour it over the meat. Serve it with bread sippets.

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1140. Beef with Mashed Potatoes
Mash some potatoes with hot milk, the yolk of an egg, some butter and salt. Slice the cold beef and lay it at the bottom of a pie-dish, adding to it some sliced shalot, pepper, salt, and a little beef gravy; cover the whole with a thick paste of potatoes, making the crust to rise in the centre above the edges of the dish. Score the potato crust with the point of a knife in squares of equal sizes. Put the dish before a fire in a Dutch oven, and brown it on all sides; by the time it is coloured, the meat and potatoes will be sufficiently done.

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Try All Things, Hold Fast That Which is Good.

1141. Beef Bubble and Squeak
Cut into pieces convenient for frying, cold roasted or boiled beef; pepper, salt, and fry them; when done, lay them on a hot drainer, and while the meat is draining from the fat used in frying them, have in readiness a cabbage already boiled in two waters; chop it small, and put it in the frying-pan with some butter, add a little pepper and keep stirring it, that all of it may be equally done. When taken from the fire, sprinkle over the cabbage a very little vinegar, only enough to give it a slightly acid taste. Place the cabbage in the centre of the dish, and arrange the slices of meat neatly around it.

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1142. Beef or Mutton Lobscous
Mince, not too finely, some cold roasted beef or mutton. Chop the bones, and put them in a saucepan with six potatoes peeled and sliced, one onion, also sliced, some pepper and salt; of these make a gravy. When the potatoes are completely incorporated with the gravy, take out the bones and put in the meat; stew the whole together for an hour before it is to be served.

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1143. Beef Rissoles.
Mince and season cold beef, and flavour it with mushroom or walnut ketchup. Make of beef dripping a very thin paste, roll it out in thin pieces, about four inches square; enclose in each piece some of the mince, in the same way as for puffs, cutting each neatly all round; fry them in dripping to a very light brown. The paste can scarcely be rolled out too thin.

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1144. Veal Minced
Cut veal from the fillet or shoulder into very small dice; put into veal or mutton broth with a little mace, white pepper, salt, some lemon peel grated, and a tablespoonful of mushroom ketchup or mushroom powder, rubbed smooth into the gravy, Take out some of the gravy when nearly done, and when cool enough thicken it with flour, cream, and a little butter; boil it up with the rest of the gravy, and pour it over the meat when done. Garnish with bread sippets. A little lemon juice added to the gravy improves its flavour.

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1145. Veal dressed with White Sauce
Boil milk or cream with a thickening of flour and butter; put into it thin slices of cold veal, and simmer it in the gravy till it is made hot without boiling. When nearly done, beat up the yolk of an egg, with a little anchovy and white sauce; pour it gently to the rest, stirring it all the time; simmer again the whole together, and serve it with sippets of bread and curled bacon alternately.

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1146. Veal Rissoles
Mince and pound veal extremely fine; grate into it some remains of cooked ham. Mix these well together with white sauce, flavoured with mushrooms: form this mixture into balls, and enclose each in pastry. Fry them in butter to a light brown. The same mince may be fried in balls without pastry, being first cemented together with egg and breadcrumbs.

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1147. Mutton Hashed
Cut cold mutton into thin slices, fat and lean together; make gravy with the bones whence the meat has been taken, boiling them long enough in water, with onion, pepper and salt; strain the gravy, and warm, but do not boil, the mutton in it. Then take out some of the gravy to thicken it with flour and butter, and flavour it with mushroom ketchup. Pour in the thickening and boil it up, having previously taken out the meat, and placed it neatly on the dish in which it is to go to the table. Pour over it the boiling gravy, and add sippets of bread.

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1148. Lamb
Fry slices or chops of lamb in butter till they are slightly browned. Serve them on a purée of cucumbers, or on a dish of spinach; or dip the slices in bread-crumbs, chopped parsley, and yolk of an egg; some grated lemon and a little nutmeg may be added. Fry them, and pour a little nice gravy over them when served.

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We Learn Something, Even by Our Failures.

1149. Pork
Slices of cold pork, fried and laid on apple sauce, form an excellent side or corner dish. Boiled pork may also he made into rissoles, minced very fine like sausage meat, and seasoned sufficiently, but not over much.

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1150. Round of Salt Beef
Skewer it tight and round, and tie a fillet of broad tape about it. Put it into plenty of cold water, and carefully remove the scum; let it boil till all the scum is removed, and then put the boiler on one side of the fire, to continue simmering slowly till it is done. Half a round may be boiled for a small family. When you take it up, wash the scum off with a paste-brush—garnish with carrots and turnips.

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1151. Aitchbone of Beef
Manage in the same way as the round. The soft, marrow-like fat which lies on the back is best when hot, and the hard fat of the upper corner is best cold.

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1152. Stewed Brisket of Beef
Stew in sufficient water to cover the meat; when tender, take out the bones, and skim off the fat; add to the gravy, when strained, a glass of wine, and a little spice tied up in a muslin bag. (This can he omitted if preferred.) Have ready either mushrooms, truffles, or vegetables boiled, and cut into shapes, Lay them on and around the beef; reduce part of the gravy to glaze, lay it on the top, and pour the remainder into the dish.

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1153. Baked Brisket of Beef
Brisket of beef may lie baked, the bones being removed, and the holes filled with oysters, fat bacon, parsley, or all three in separate holes; these stuffings being chopped and seasoned to taste. Dredge it well with flour, pour upon it half a pint of broth, bake for three hours, skim off the fat, strain the gravy over the meat, and garnish with cut pickles.

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1154. Pork, Spare-rib
Joint it nicely before roasting, and crack the ribs across as lamb. Take care not to have the fire too fierce. The joint should be basted with very little butter and flour, and may be sprinkled with fine dried sage, It takes from two to three hours. Apple sauce, mashed potatoes, and greens are the proper accompaniments, also good mustard, fresh made.

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1155. Lamb Stove or Lamb Stew
Take a lamb's head and lights, open the jaws of the head, and wash them thoroughly; put them in a pot with some beef stock, made with three quarts of water and two pounds of shin of beef, strained; boil very slowly for an hour; wash and string two or three good handfuls of spinach; put it in twenty minutes before serving; add a little parsley, and one or two onions, a short time before it comes off the fire; season with pepper and salt, and serve all together in a tureen.

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1156. Roast Beef Bones
Roast beef bones furnish a very relishing luncheon or supper, prepared with poached or fried eggs and mashed potatoes as accompaniments. Divide the bones, having good pickings of meat on each; score them in squares, pour a little melted butter over, and sprinkle with pepper and salt; put them on a dish; set in a Dutch oven for half or three quarters of an hour, according to the thickness of the meat; keep turning till they are quite hot and brown: or broil them on the gridiron. Brown but do not burn them. Serve with piquant sauce.

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1157. Marrow Bones
Saw the bones evenly, so that they will stand steadily; put a piece of paste into the ends; set them upright in a saucepan, and boil till they are done enough—beef marrow bone will require from an hour and a half to two hours; serve fresh-toasted bread with them.

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1158. Beef (Rump) Steak and Onion Sauce
Peel and slice two large onions, put them into a quart stewpan, with two tablespoonfuls of water; cover the pan close, and set on a slow fire till the water has boiled away, and the onions have become a little browned; then add half a pint of good broth, and boil the onions till they are tender; strain the broth, and chop very fine; season with mushroom ketchup, pepper, and salt; put in the onions then, and let them boil gently for five minutes, pour into the dish, and lay over it a broiled rump steak. If instead of broth you use good beef gravy, it will be delicious.

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When we Think we Fail, we are Often Near Success.

1159. Beef ą la Mode and Veal Ditto.
Take about eleven pounds of the mouse buttock,—or clod of beef,—or blade bone,—or the sticking-piece, or the like weight of the breast of veal;—cut it into pieces of three or four ounces each; put in three or four ounces of beef dripping, and mince a couple of large onions, and lay them into a large deep stewpan. As soon as it is quite hot, flour the meat, put it into the stewpan, continue stirring with a wooden spoon; when it has been on about ten minutes, dredge with flour, and keep doing so till you have stirred in as much as you think will thicken it; then add by degrees about a gallon of boiling water; keep stirring it together; skim it when it boils, and then put in one drachm of ground black pepper, two of allspice, and two bay-leaves; set the pan by the side of the fire, or at a distance over it, and let it stew very slowly for about three hours; when you find the meat sufficiently tender, put it into a tureen, and it is ready for table.

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1160. Ox-Cheek Stewed
Prepare the day before it is to be eaten; clean the cheek and put it into soft water, just warm; let it lie for three or four hours, then put it into cold water, to soak all night; next day wipe it clean, put it into a stewpan, and just cover it with water; skim it well when it is coming to a boil, then add two whole onions with two or three cloves stuck into each, three turnips quartered, a couple of carrots sliced, two bay-leaves, and twenty-four corns of allspice, a head of celery, and a bundle of sweet herbs, pepper, and salt; lastly, add a little cayenne and garlic, if liked.
Let it stew gently till perfectly tender, about three hours; then take out the cheek, divide into pieces fit to help at table; skim and strain the gravy; melt an ounce and a half of butter in a stewpan; stir into it as much flour as it will take up; mix with it by degrees a pint and a half of the gravy; add a tablespoonful of mushroom or walnut ketchup, or port wine, and boil a short time. Serve up in a soup or ragoūt dish, or make it into barley broth. This is a very economical, nourishing, and savoury meal.

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1161. Hashed Mutton or Beef
Slice the meat small, trim off the brown edges, and stew down the trimmings with the bones, well broken, an onion, a bunch of thyme and parsley, a carrot cut into slices, a few peppercorns, cloves, salt, and a pint and a half of water or stock. When this is reduced to little more than three quarters of a pint, strain it, clear it from the fat, thicken it with a large dessertspoonful of flour or arrowroot, add salt and pepper, boil the whole for a few minutes, then lay in the meat and heat it well. Boiled potatoes are sometimes sliced hot into the hash.

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1162. Irish Stew
Take two pounds of potatoes; peel and slice them; cut rather more than two pounds of mutton chops, either from the loin or neck; part of the fat should he taken off; beef, two pounds, six large onions sliced, a slice of ham, or lean bacon, a spoonful of pepper, and two of salt. This stew may be done in a stewpan over the fire, or in a baker's oven, or in a close-covered earthen pot. First put a layer of potatoes, then a layer of meat and onions, sprinkle the seasoning, then a layer of potatoes, and again the meat and onions and seasoning; the top layer should be potatoes, and the vessel should be quite full. Then put in half a pint of good gravy, and a spoonful of mushroom ketchup. Let the whole stew for an hour and a half; be very careful it does not burn.

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Second Trials Often Succeed.

1163. Palatable Stew
Cut pieces of salt beef and pork into dice, put them into a stewpan with six whole peppercorns, two blades of mace, a few cloves, a teaspoonful of celery-seeds, and a faggot of dried sweet herbs; cover with water, and stew gently for an hour, then add fragments of carrots, turnips, parsley, or any other vegetables at hand, with two sliced onions, and some vinegar to flavour; thicken with flour or rice, remove the herbs, and pour into the dish with toasted bread, or freshly baked biscuit, broken small, and serve hot. When they can be procured, a few potatoes improve it very much.

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1164. Ragoūt of Cold Veal
Either a neck, loin, or fillet of veal will furnish this excellent ragoūt with a very little expense or trouble. Cut the veal into handsome cutlets; put a piece of butter, or clean dripping, into a frying pan; as soon as it is hot, flour and fry the veal to a light brown; take it out, and if you have no gravy ready, put a pint of boiling water into the frying-pan, give it a boil-up for a minute, and strain it in a basin while you make some thickening in the following manner:
Put an ounce of butter into a stewpan; as soon as it melts, mix as much flour as will dry it up; stir it over the fire for a few minutes, and gradually add the gravy you made in the frying-pan: let them simmer together for ten minutes; season with pepper, salt, a little mace, and a wineglassful of mushroom ketchup or wine; strain it through a tammy, or fine sieve, over the meat, and stew very gently till the meat is thoroughly warmed, If you have any ready-boiled bacon, cut it in slices, and put it to warm with the meat.

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1165. Economical Dish
Cut some rather fat ham or bacon into slices, and fry to a nice brown; lay them aside to keep warm; then mix equal quantities of potatoes and cabbage, bruised well together, and fry them in the fat left from the ham. Place the mixture at the bottom, and lay the slices of bacon on the top. Cauliflower, or broccoli, substituted for cabbage, is truly delicious; and, to any one possessing a garden, quite easily procured, as those newly blown will do. The dish must be well seasoned with pepper.

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1166. Mock Goose
(being a leg of pork skinned, roasted, and stuffed goose fashion).—Parboil the leg; take off the skin, and then put it down to roast; baste it with butter, and make a savoury powder of finely minced or dried or powdered sage, ground black pepper, salt, and some bread-crumbs, rubbed together through a cullender: add to this a little very finely minced onion; sprinkle it with this when it is almost roasted; put half a pint of made gravy into the dish, and goose stuffing under the knuckle skin; or garnish the dish with balls of it fried or boiled.

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1167. Roast Goose
When a goose is well picked, singed, and cleaned, make the stuffing, with about two ounces of onion—if you think the flavour of raw onions too strong, cut them in slices, and lay them in cold water for a couple of hours, add as much apple or potato as you have of onion, and half as much green sage, chop them very fine, adding four ounces, i. e., about a large breakfast cupful, of stale breadcrumbs, a bit of butter about as big as a walnut, and a very little pepper and salt, the yolk of an egg or two, and incorporating the whole well together, stuff the goose; do not quite fill it, but leave a little room for the stuffing to swell. Spit it, tie it on the spit at both ends, to prevent it swinging round, and to prevent the stuffing from coming out. From an hour and a half to an hour and three-quarters will roast a fine full-grown goose. Send up gravy and apple sauce with it.

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Second Thoughts are Often Best.

1168. Jugged Hare
Wash it very nicely, cut it up in pieces proper to help at table, and put them into a jugging-pot, or into a stone jar, just sufficiently large to hold it well; put in some sweet herbs, a roll or two of rind of a lemon, and a fine large onion with five cloves stuck in it; and, if you wish to preserve the flavour of the hare, a quarter of a pint of water; but, if you wish to make a ragoūt, a quarter of a pint of claret or port wine, and the juice of a lemon. Tie the jar down closely with a bladder, so that no steam can escape; put a little hay in the bottom of the saucepan, in which place the jar; let the water boil for about three hours, according to the age and size of the hare, keeping it boiling all the time, and till up the pot as it boils away.
Care, however, must be taken that it is not overdone, which is the general fault in all made dishes. When quite tender, strain off the gravy from the fat, thicken it with flour, and give it a boil up; lay the pieces of hare in a hash dish, and pour the gravy over it. You may make a pudding the same as for roast hare, and boil it in a cloth, and when you dish up your hare, cut it in slices, or make forcemeat balls of it for garnish. For sauce, red currant jelly.

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1169. Stewed Hare
A much easier and quicker way is the following: —Prepare the hare as for jugging; put it into a stewpan with a few sweet herbs, half a dozen cloves, the same of allspice and black pepper, two large onions, and a roll of lemon peel; cover it with water: when it boils, skim it clean, and let it simmer gently till tender (about two hours); then take the meat up with a slice, set it by a fire to keep hot while you thicken the gravy; take three ounces of butter and some flour, rub together, put in the gravy, stir it well, and let it boil about ten minutes; strain it through a sieve over the meat, and it is ready.

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1170. Curried Beef, Madras Way
Take about two ounces of butter, and place it in a saucepan, with two small onions cut up into slices, and let them fry until they are a light brown; then add a tablespoonful and a half of curry powder, and mix it up well. Now put in the beef, cut into pieces about an inch square; pour in from a quarter to a third of a pint of milk, and let it simmer for thirty minutes; then take it off, and place it in a dish, with a little lemon juice. Whilst cooking stir constantly, to prevent it burning. Send to table with a wall of mashed potatoes or boiled rice round it. It greatly improves any curry to add with the milk a quarter of a cocoa-nut, scraped very small, and squeezed through muslin with a little water; this softens the taste of the curry, and, indeed, no curry should be made without it.

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1171. Ragoūt of Duck, or any kind of Poultry or Game
Partly roast, then divide into joints, or pieces of a suitable size for helping at table. Set it on in a stewpan, with a pint and a half of broth, or, if you have no broth, water, with any little trimmings of meat to enrich it; a large onion stuck with cloves, a dozen berries of allspice, the same quantity of black pepper, and the rind of half a lemon shaved thin. When it boils, skim it very clean, and then let it simmer gently, with the lid close, for an hour and a half. Then strain off the liquor, and take out the pieces, which keep hot in a basin or deep dish.
Rinse the stewpan, or use a clean one, in which put two ounces of butter, and as much flour or other thickening as will bring it to a stiff paste; add to it the gravy by degrees. Let it boil up, then add a glass of port wine, a little lemon juice, and a teaspoonful of salt; simmer a few minutes. Put the meat in a deep dish, strain the gravy over, and garnish with sippets of toasted bread. The flavour may be varied at pleasure by adding ketchup, curry powder, or vinegar.

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1172. To Dress Cold Turkey, Goose, Fowl, Duck, Pigeon, or Rabbit
Cut the cold bird or rabbit in quarters, beat up an egg or two (according to the quantity to be dressed) with a little grated nutmeg, and pepper and salt, some parsley minced fine, and a few crumbs of bread; mix these well together, and cover the pieces with this batter: broil them, or put them in a Dutch oven, or have ready some dripping hot in a pan, in which fry them a light brown colour; thicken a little gravy with some flour, put a large spoonful of ketchup to it, lay the fry in a dish, and pour the sauce round it; garnish with slices of lemon and toasted bread.

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Read Frequently the Medical Hints.

1173. Pulled Turkey, Fowl, or Chicken
Skin a cold chicken, fowl, or turkey; take off the fillets from the breasts, and put them into a stewpan with the rest of the white meat and wings, side-bones, and merry-thought, with a pint of broth, a large blade of mace pounded, a shalot minced fine, the juice of half a lemon, and a strip of the peel, some salt, and a few grains of cayenne; thicken it with flour and butter, and let it simmer for two or three minutes, till the meat is warm. In the meantime score the legs and rump, powder them with pepper and salt, broil them in a dish and lay the pulled chicken round them. Three tablespoonfuls of good cream, or the yolks of as many eggs, will be a great improvement to it.

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1174. Hashed Poultry, Game, or Rabbit
Cut them into joints, put the trimmings into a stew pan with a quart of the broth in which they were boiled, and a large onion cut in four; let the whole boil half an hour: strain it through a sieve; then put two tablespoonfuls of flour in a basin, and mix it well by degrees with the hot broth; set it on the fire to boil up, then strain it through a fine sieve: wash out the stewpan, lay the poultry in it, and pour the gravy on it (through a sieve); set it by the side of the fire to simmer very gently (it must not boil) for fifteen minutes; five minutes before you serve it up, cut the stuffing in slices, and put it in to warm, then take it out, and lay it round the edge of the dish, and put the poultry in the middle; skim the fat off the gravy, then shake it round well in the stewpan, and pour it over the hash. Garnish the dish with toasted sippets.

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1175. Ducks or Geese Hashed
Cut an onion, into small dice: put it into a stewpan with a bit of butter; fry it, but do not let it get any colour; put as much boiling water into the stewpan as will make sauce for the hash; thicken it with a little flour; cut up the duck, and put it into the sauce to warm; do not let it boil; season it with pepper and salt and ketchup.

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1176. Broiled Goose
The legs of geese, &c., broiled, and laid on a bed of apple sauce, form an appetising dish for luncheon or supper.

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1177. Grilled Fowl
Take the remains of cold fowls, and skin them or not, at choice; pepper and salt them, and sprinkle over them a little lemon juice, and let them stand an hour; wipe them dry, dip them into clarified butter, and then into fine bread-crumbs, and broil gently over a clear fire. A little finely minced lean of ham or grated lemon peel, with a seasoning of cayenne, salt, and mace, mixed with the crumbs, will vary this dish agreeably. When fried instead of broiled, the fowls may be dipped into yolk of egg instead of butter.

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1178. A Nice Way of serving up a fowl that has been dressed
Beat the whites of two eggs to a thick froth; add a small bit of butter, or some salad oil, flour, a little lukewarm water, and two tablespoonfuls of beer, beaten altogether till it is of the consistency of very thick cream. Cut up the fowl into small pieces, strew over it some chopped parsley and shalot, pepper, salt, and a little vinegar, and let it lie till dinner-time; dip the fowl in the batter, and fry it in boiling lard, of a nice light brown. Veal that has been cooked may be dressed in the same way.

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1179. Curry of any Kind
Cut up a good fowl; skin it or not, as you please; fry it nicely brown: slice two or three onions, and fry them; put the fried fowl and onions into a stew-pan with a tablespoonful of curry powder, and one clove of garlic: cover it with water or veal gravy: let it stew slowly for one hour, or til very tender; have ready, mixed in two or three spoonfuls of good cream, one teaspoonful of flour, two ounces of butter, juice of a lemon, some salt; after the cream is in, it must only have one boil up, not to stew. Any spice may be added if the curry powder is not highly seasoned. With chicken, rabbit, or fish, observe the same rule. Curry is made also with sweetbreads, breast of veal, veal cutlets, lamb, mutton or pork chops, lobster, turbot, soles, eels, oysters, &c. Any kind of white meat is fit for a curry.

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And Study All the Precautions.

1180. Curried Eggs
Slice two onions and fry them in butter, add a tablespoonful of curry powder; let the onions and curry powder stew in a pint of good broth till the former are quite tender; mix a cup of cream, and thicken with arrowroot, or rice flour. Simmer a few minutes, then add six or eight hard-boiled eggs cut in slices; heat them thoroughly, but do not let them boil.

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1181. Cold Meat Broiled, With Poached Eggs
The inside of a sirloin of beef or a leg of mutton is the best for this dish. Cut the slices of equal thickness, and broil and brown them carefully and slightly over a clear smart fire, or in a Dutch oven; give those slices most fire that are least done; lay them in a dish before the fire to keep hot, while you poach the eggs and mash the potatoes. This makes a savoury luncheon or supper. The meat should be underdone the first time.

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1182. Curried Oysters
This receipt may be greatly modified, both in quantity and ingredients. Let a hundred of large oysters be opened into a basin without losing one drop of their liquor. Put a lump of fresh butter into a good-sized saucepan, and when it boils, add a large onion, cut into thin slices, and let it fry in the uncovered stewpan until it is of a rich brown: now add a bit more butter, and two or three tablespoonfuls of curry powder. When these ingredients are well mixed over the fire with a wooden spoon, add gradually either hot water, or broth from the stock-pot; cover the stewpan, and let the whole boil up. Meanwhile, have ready the meat of a cocoa-nut, grated or rasped fine, put this into the stewpan with an unripe apple, chopped. Let the whole simmer over the fire until the apple is dissolved, and the cocoa-nut very tender; then add a cupful of strong thickening made of flour and water, and sufficient salt, as a curry will not bear being salted at table. Let this boil up for five minutes.
Have ready also a vegetable marrow, or part of one, cut into bits, and sufficiently boiled to require little or no further cooking. Put this in with a tomato or two. These vegetables improve the flavour of the dish, but either or both of them may be omitted. Now put into the stewpan the oysters with their liquor, and the milk of the cocoa-nut, if it be perfectly sweet; stir them well with the former ingredients; let the curry stew gently for a few minutes, then throw in the strained juice of half a lemon. Stir the curry from time to time with a wooden spoon, and as soon as the oysters are done enough, serve it up with a corresponding dish of rice on the opposite side of the table. This dish is considered at Madras the ne plus ultra of Indian cookery.

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1183. Fried Oysters
Large oysters are the best. Simmer for a minute or two in their own liquor; drain perfectly dry; dip in yolks of eggs, and then in bread-crumbs, seasoned with nutmeg, cayenne, and salt; fry them of a light brown. They are chiefly used as garnish for fish, or for rump steaks; but if intended to be eaten alone, make a little thick melted butter, moistened with the liquor of the oysters, and serve as sauce.

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1184. Stewed Oysters
The beard or fringe is generally taken off. When this is done, set on the beards with the liquor of the oysters, and a little white gravy, rich, but unseasoned; having boiled for a few minutes, strain off the beards, put in the oysters, and thicken the gravy with flour and butter (an ounce of butter to half a pint of stew), a little salt, pepper, and nutmeg, or mace, a spoonful of ketchup, and three of cream; some prefer a little essence of anchovy to ketchup, others the juice of a lemon, others a glass of white wine; the flavour may be varied according to taste. Simmer till the stew is thick, and the oysters warmed through, but avoid letting them boil. Lay toasted sippets at the bottom of the dish and round the edges.

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Study the Precautions Respecting Fire.

1185. Bologna Sausages
Take equal quantities of bacon, fat and lean, beef, veal, pork, and beef suet; chop them small, season with pepper, salt, &c., sweet herbs, and sage rubbed fine. Have a well-washed intestine, fill, and prick it; boil gently for an hour, and lay on straw to dry. They may be smoked the same as hams.

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1186. Oxford Sausages
To each pound of lean pork allow one pound of lean veal, one pound of fat, part pork and part veal. Chop and beat well with a lard-beater. Allow one pound of bread-crumbs, thyme, a little parsley; an ounce of sage leaves, chopped very small; two heads of leeks, or a little garlic, or shalot, chopped very fine; salt, pepper, and nutmeg. To each pound allow one egg, the yolks and whites separately; beat both well, mix in the yolks, and as much of the whites as is necessary to moisten the bread. Then make the sausages in the usual way.

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1187. Worcester Sausages
Worcester sausages are made of beef, &c.; add allspice, and any other spices and herbs you may choose.

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1188. Mutton Sausages
The lean of the leg is the best. Add half as much of beef suet; that is, a pound of lean and half a pound of suet (this proportion is good for all sausages). Add oysters, anchovies chopped very fine, and flavour with seasoning. No herbs. These will require a little fat in the pan to fry.

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1189. Veal Sausages
Veal sausages are made exactly as Oxford sausages, except that you add ham fat, or fat bacon; and, instead of sage, use marjoram, thyme, and parsley.

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1190. Preparing Sausage Skins
Turn them inside out, and stretch them on a stick; wash and scrape them in several waters. When thoroughly cleansed, take them off the sticks, and soak in salt and water two or three hours before filling.

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1191. Saveloys
Saveloys are made of salt pork, fat and lean, with bread-crumbs, pepper, and sage; they are always put in skins: boil half an hour slowly. These are eaten cold.

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1192. Black Hog Pudding
Catch the blood of a hog; to each quart of blood put a large teaspoonful of salt, and stir it without ceasing till it is cold. Simmer half a pint or a pint of Embden groats in a small quantity of water till tender; there must be no gruel. The best way of doing it is in a double saucepan, so that you need not put more water than will moisten them. Chop up (for one quart of blood) one pound of the inside fat of the hog, and a quarter of a pint of bread-crumbs, a tablespoonful of sage, chopped fine, a teaspoonful of thyme, three drachms each of allspice, salt, and pepper, and a teacupful of cream. When the blood is cold, strain it through a sieve, and add to it the fat, then the groats, and then the seasoning. When well mixed, put it into the skin of the largest gut, well cleansed; tie it in lengths of about nine inches, and boil gently for twenty minutes. Take them out and prick them when they have boiled a few minutes.

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1193. Scotch Woodcock
Three or four slices of bread; toast and butter well on both sides,—nine or ten anchovies washed, scraped, and chopped fine; put them between the slices of toast,—have ready the yolks of four eggs well beaten, and half a pint of cream—which set over the fire to thicken, but not boil,—then pour it over the toast, and serve it to table as hot as possible.

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1194. Sweetbread
Trim a fine sweetbread (it cannot be too _fresh_); parboil it for five minutes, and throw it into a basin of cold water. Then roast it plain—or beat up the yolk of an egg, and prepare some fine breadcrumbs; or when the sweetbread is cold, dry it thoroughly in a cloth; run a lark-spit or a skewer through it, and tie it on the ordinary spit; egg it with a paste-brush; powder it well with bread-crumbs, and roast it. For sauce, fried bread-crumbs, melted butter, with a little mushroom ketchup, and lemon juice, or serve on buttered toast, garnished with egg sauce, or with gravy. Instead of spitting the sweetbread, you may put it into a tin Dutch oven, or fry it.

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Read the Hints to Husbands and Wives.

1195. Sweetbreads Plain
Parboil and slice them as before, dry them in a clean cloth, flour them, and fry them a delicate brown; take care to drain the fat well, and garnish with slices of lemon, and sprigs of chervil or parsley, or crisp parsley. Serve with sauce, and slices of ham or bacon, or force-meat balls.

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1196. Kidneys
Cut them through the long way, score them, sprinkle a little pepper and salt on them, and run a wire skewer through to keep them from curling on the gridiron, so that they may be evenly broiled. Broil over a clear fire, taking care not to prick the kidney with the fork, and turning them often till they are done; they will take about ten or twelve minutes, if the fire is brisk. Another mode is to fry them in butter, and make gravy for them in the pan (after you have taken out the kidneys), by putting in a teaspoonful of flour; as soon as it looks brown, put in as much water as will make gravy. Kidneys will take five minutes more to fry than to broil.

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1197. Devil
The gizzard and rump, or legs, &c., of a dressed turkey, capon, or goose, or mutton or veal kidney, scored, peppered, salted, and broiled, sent up for a relish, being made very hot, has obtained the name of a "devil."

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1198. Bacon
Dr. Kitchiner very justly says:

> "The boiling of bacon is a very simple subject to comment upon; but our main object is to teach common cooks the art of dressing common food in the best manner. Cover a pound of nice streaked bacon with cold water, let it boil gently for three quarters of an hour; take it up, scrape the under side well, and cut off the rind: grate a crust of bread not only on the top, but all over it, as you would ham, put it before the fire for a few minutes, not too long, or it will dry and spoil it. Bacon is sometimes as salt as salt can make it, therefore before it is boiled it must be soaked in warm water for an hour or two, changing the water once; then pare off the rusty and smoked part, trim it nicely on the under side, and scrape the rind as clean as possible."

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1199. Ham or Bacon Slices
Ham or bacon slices should not be less than one-eighth or more than a quarter of an inch thick, and, for delicate persons, should be soaked in hot water for a quarter of an hour, and then well wiped and dried before broiling. If you wish to curl a slice, roll it up, and put a wooden skewer through it; then in may be dressed in a cheese-toaster or a Dutch oven.

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1200. Relishing Rashers of Bacon
If you have any _cold bacon_, you may make a very nice dish of it by cutting it into slices about a quarter of an inch thick. Then grate some crust of bread as directed for ham, and powder the slices well with it on both sides; lay the rashers in a cheese-toaster,—they will be browned on one side in about three minutes:—turn them and do the other. These are a delicious accompaniment to poached or fried eggs:—the bacon, having been boiled first, is tender and mellow.—They are an excellent garnish round veal cutlets, sweetbreads, calf's head hash, green peas, or beans, &c.

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1201. Anchovy Sandwiches
Anchovy sandwiches made with the above, will be found excellent.

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1202. Anchovy Toast
Anchovy toast is made by spreading anchovy paste upon bread either toasted or fried.

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Fire Is A Good Servant But A Bad Master.

1203. Scotch Porridge
For four persons.—Boil three pints of water in a clean saucepan, add a teaspoonful of salt; mix very gradually, while the water is boiling, one pound of fine oatmeal, stirring constantly, while you put in the meal, with a round stick about eighteen inches long, called a "spirtle." Continue stirring for fifteen minutes; then pour into soup plates, allow it to cool a little, and serve with sweet milk. Scotch porridge is one of the most nutritive diets that can be given, especially for young persons, on account of the bone-producing elements contained in oatmeal. It is sometimes boiled with milk instead of water, but the mixture is then rather rich for delicate stomachs.

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1204. Scotch Brose
This favourite Scotch dish is generally made with the liquor in which meat has been boiled. Put half a pint of oatmeal into a porringer with a little salt, if there be not enough in the broth,—of which add as much as will mix it to the consistence of hasty pudding or a little thicker,— lastly, take a little of the fat that swims on the broth and put it on the porridge, and eat it in the same way as hasty pudding.

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1205. Barley Broth, Scotch
Dr. Kitchiner, from whose "Cook's Oracle,"1 we take this receipt, after testing it, says:

> "This is a most frugal, agreeable, and nutritive meal. It will neither lighten the purse nor lie heavy on the stomach. It will furnish you with a pleasant soup, and meat for eight persons.
> Wash three-quarters of a pound of Scotch barley in a little cold water; put it in a soup-pot with a shin or leg of beef, of about ten pounds weight, sawn into four pieces (tell the butcher to do this for you); cover it well with cold water; set it on the fire; when it boils, skim it very clean, and put in two onions, of about three ounces weight each; set it by the side of the fire to simmer very gently for about two hours; then skim all the fat clean off, and put in two heads of celery and a large turnip cut into small squares; season it with salt, and let it boil for an hour and a half longer, and it will be ready: take out the meat carefully with a slice (and cover it up, and set it by the fire to keep warm), and skim the broth well before you put it in the tureen.
> Put a quart of the soup into a basin, and about an ounce of flour into a stewpan, and pour the broth to it by degrees, stirring it well together; set it on the fire, and stir it till it boils, then let it boil up, and it is ready. Put the meat in a ragoūt dish, and strain the sauce through a sieve over the meat; you may put to it some capers, or minced gherkins, or walnuts, &c. If the beef has been stewed with proper care, in a very gentle manner, and taken up at 'the critical moment when it is just tender,' you will obtain an excellent and savoury meal."

Footnote 1: Published by Messrs. Houlston and Suns, Paternoster-square. London, E.C.
return to footnote mark

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1206. Hotch-Potch for Summer
Make a stock from the neck or ribs of lamb or mutton, reserving some chops, which cook for a shorter time and serve in the tureen. Chop small, four turnips, four carrots, a few young onions, a little parsley, and one lettuce; boil for one hour. Twenty minutes before they are done, put in a cauliflower cut small, one quart of shelled peas, and a pint of young beans.

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1207. Hotch-Potch for Winter
This can be made of beef or mutton, or, for those who are partial to Scotch cookery, a sheep's head and feet, one pound of old green peas, steeped all the night previously, one large turnip, three carrots, four leeks, a little parsley, all cut small, with the exception of one carrot, which should be grated; add a small bunch of sweet herbs, pepper, and salt. The peas take two hours and a half to cook; the other vegetables, two hours; the head, three hours; and the feet, four hours.

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There is No Balm for Every Wound.

1208. Beef Broth
Beef broth may be made by adding vegetables to essence of beef —or you may wash a leg or shin of beef, the bone of which has been well cracked by the butcher; add any trimmings of meat, game, or poultry, heads, necks, gizzards, feet, &c.; cover them with cold water; stir the whole up well from the bottom, and the moment it begins to simmer, skim it carefully. Your broth must be perfectly clear and limpid; on this depends the goodness of the soups, sauces, and gravies of which it is the basis. Add some cold water to make the remaining scum rise, and skim it again.
When the scum has done rising, and the surface of the broth is quite clear, put in one moderate sized carrot, a head of celery, two turnips, and two onions,—it should not have any taste of sweet herbs, spice, or garlic, &c.; either of these flavours can easily be added after, if desired,—cover it close, set it by the side of the fire, and let it simmer very gently (so as not to waste the broth) for four or five hours, or more, according to the weight of the meat. Strain it through a sieve in to a clean and dry stone pan, and set it in the coldest place you have, if for after use.

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1209. Beef Tea
Beef extract, by adding water, forms the best beef tea or broth for invalids. (See Beef Extract, par. 1220.)

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1210. Clear Gravy Soup
This may be made from shin of beef, which should not be large or coarse. The meat will be found serviceable for the table. From ten pounds of the meat let the butcher cut off five or six from the thick fleshy part, and again divide the knuckle, that the whole may lie compactly in the vessel in which it is to be stewed. Pour in three quarts of cold water, and when it has been brought slowly to boil, and been well skimmed, throw in an ounce and a half of salt, half a large teaspoonful of peppercorns, eight cloves, two blades of mace, a faggot of savoury herbs, a couple of small carrots, and the heart of a root of celery; to these add a mild onion or not, at choice.
When the whole has stewed very softly for four hours, probe the large bit of beef, and, if quite tender, lift it out for table; let the soup he simmered from two to three hours longer, and then strain it through a fine sieve, into a clean pan. When it is perfectly cold, clear off every particle of fat: heat a couple of quarts; stir in, when it boils, half an ounce of sugar, a small tablespoonful of good soy, and twice as much of Harvey's sauce, or, instead of this, of clear and fine mushroom ketchup. If carefully made, the soup will be perfectly transparent, and of good colour and flavour. A thick slice of ham will improve it, and a pound or so of the neck of beef with an additional pint of water, will likewise enrich its quality. A small quantity of good broth may be made of the fragments of the whole, boiled down with a few fresh vegetables.

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1211. Beef Glaze
Beef glaze, or portable soup, is simply the essence of beef condensed by evaporation. It may be put into pots, like potted meats, or into skins, as sausages, and will keep for many months. If further dried in cakes or lozenges, by being laid on pans or dishes, and frequently turned, it will keep for years, and supply soup at any moment.

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1212. Vermicelli Soup
To three quarts of gravy soup, or stock, add six ounces of vermicelli. Simmer for half an hour; stir frequently.

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1213. Vegetable Soup
Peel and cut into very small pieces three onions, three turnips, one carrot, and four potatoes, put them into a stewpan with a quarter of a pound of butter, the same of lean ham, and a bunch of parsley, pass them ten minutes over a sharp fire; then add a large spoonful of flour, mix well in, moisten with two quarts of broth, and a pint of boiling milk; boil up, keeping it stirred; season with a little salt and sugar, and run it through a hair sieve; put it into another stewpan, boil again, skim, and serve with fried bread in it.

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1214. Asparagus Soup
Two quarts of good beef or veal stock, four onions, two or three turnips, some sweet herbs, and the white parts of a hundred young asparagus,—if old, half that quantity,—and let them simmer till fit to be rubbed through a tammy; strain and season it; have ready the boiled green tops of the asparagus, and add them to the soup.

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Books and Thought;—They Should Not Supersede It.

1215. Carrot Soup
Scrape and wash half a dozen large carrots; peel off the red outside (which is the only part used for this soup); put it into a gallon stewpan, with one head of celery, and an onion cut into thin pieces; take two quarts of beef, veal, or mutton broth, or liquor in which mutton or beef has been boiled, as the foundation for this soup. Stock that is equally good may be made by boiling down some cold roast mutton or beef bones. When you have put the broth to the roots, cover the stewpan close, and set it on a slow stove for two hours and a half, when the carrots will be soft enough. At this stage some cooks put in a teacupful of bread-crumbs. Next boil the soup for two or three minutes; rub it through a tammy or hair sieve, with a wooden spoon, and add as much broth as will make it a proper thickness, i. e., almost as thick as pea soup; put it into a clean stewpan, make it hot and serve.

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1216. Cock-a-Leekie
Boil from four to six pounds of good shin of beef well broken, until the liquor is very good. Strain it and add a good-sized fowl, with two or three leeks cut in pieces about an inch long, put in pepper and salt to taste, boil slowly about an hour, then put in as many more leeks, and give it three-quarters of an hour longer. A somewhat similar soup may be made of good beef stock, and leeks cut up and put in without a fowl, though this cannot be called Cock-a-Leekie with propriety.

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1217. Mince Meat
Take seven pounds of currants well picked and cleaned; of finely chopped beef suet, and finely chopped apples (Kentish or golden pippins), each three and a half; pounds; citron, lemon peel, and orange peel cut small, each half a pound; fine moist sugar, two pounds; mixed spice, an ounce; the rind of four lemons and four Seville oranges; mix well, and put in a deep pan. Mix a bottle of brandy, another of white wine, and the juice of the lemons and oranges that have been grated, together in a basin; pour half over and press down tight with the hand, then add the other half and cover closely. This may be made one year so as to be used the next.

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1218. Minced Collops
Two pounds of good rump steak, chopped very fine; six good-sized onions, also chopped small; put both into a stewpan, with as much water or gravy as will cover the meat; stir it without ceasing till the water begins to boil; then set the stewpan aside, where the collops can simmer, not boil, for three-quarters of an hour. Just before serving, stir in a tablespoonful of flour, a little pepper and salt, and boil it up once. Serve with mashed potatoes round the dish. The above quantity will be enough for four persons.

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1219. Forcemeat Balls
(For turtle, mock turtle, or made dishes.)— Pound some veal in a marble mortar, rub it through a sieve with as much of the udder as you have veal, or about n third of the quantity of butter: put some bread-crumbs into a stewpan, moisten them with milk, add a little chopped parsley and shalot, rub them well together in a mortar, till they form a smooth paste; put it through a sieve, and when cold, pound, and mix all together, with the yolks of three eggs boiled hard; season the mixture with salt, pepper, and curry powder, or cayenne; add to it the yolks of two raw eggs, rub it well together, and make it into small balls which should be put into the soup or hash, as the case may be, ten minutes before it is ready.

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There is Something to be Learned from the Merest Trifle.

1220. Beef Extract
(As recommended by Baron Liebig).—Take a pound of good juicy beef from which all the skin and fat has been cut away, chop it up like sausage meat; mix it thoroughly with a pint of cold water, place it on the side of the stove to heat very slowly, and give it an occasional stir. It may stand two or three hours before it is allowed to simmer, and will then require but fifteen minutes of gentle boiling. Salt should be added when the boiling commences, and this for invalids in general, is the only seasoning required. When the extract is thus far prepared, it may be poured from the meat into a basin, and allowed to stand until any particles of fat on the surface can he skimmed off, and the sediment has subsided and left the soup quite clear, when it may be poured off gently, heated in a clean saucepan, and served. The scum should be well cleared as it accumulates.

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1221. Potted Beef
Take three or four pounds, or any smaller quantity, of lean beef, free from sinews, and rub it well with a mixture made of a handful of salt, one ounce of saltpetre, and one ounce of coarse sugar; let the meat lie in the salt for two days, turning and rubbing it twice a day. Put it into a stone jar with a little beef gravy, and cover it with a paste to keep it close. Bake it for several hours in a very slow oven till the meat is tender; then pour off the gravy, which should be in a very small quantity, or the juice of the meat will be lost; pound the meat, when cold, in a marble mortar till it is reduced to a smooth paste, adding by degrees a little fresh butter melted. Season it as you proceed with pepper, allspice, nutmeg, pounded mace, and cloves, or such of these spices as are thought agreeable. Some flavour with anchovy, ham, shalots, mustard, wine, flavoured vinegar, ragoūt powder, curry powder, &c., according to taste. When it is thoroughly beaten and mingled together, press it closely into small shallow pots, nearly full, and fill them up with a layer a quarter of an inch thick of clarified butter, and tie them up with a bladder, or sheet of Indian rubber. They should be kept in a cool place.

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1222. Strasburg Potted Meat
Take a pound and a half of rump of beef, cut into dice, and put it in an earthen jar, with a quarter of a pound of butter at the bottom; tie the jar close up with paper, and set over a pot to boil; when nearly done, add cloves, mace, allspice, nutmeg, salt, and cayenne pepper to taste; then boil till tender, and let it get cold. Pound the meat, with four anchovies washed and boned; add a quarter of a pound of oiled butter, work it well together with the gravy, warm a little, and add cochineal to colour. Then press into small pots, and pour melted mutton suet over the top of each.

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1223. Brown Stock (1)
Put five pounds of shin of beef, three pounds of knuckle of veal, and some sheep's trotters or cow-heel into a closely-covered stewpan, to draw out the gravy very gently, and allow it to become nearly brown. Then pour in sufficient boiling water to entirely cover the meat, and let it boil up, skimming it frequently; seasoning it with whole peppers, salt, and roots, herbs, and vegetables of any kind. That being done, let it boil gently five or six hours, pour the broth off from the meat, and let it stand during the night to cool. The following morning take off the scum and fat, and put it away in a stone jar for further use.

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1224. Brown Stock (2)
Brown stock may be made from all sorts of meat, bones, remnants of poultry, game, &c. The shin of beef makes an excellent stock.

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1225. Brown Gravy
Three onions sliced, and fried in butter to a nice brown; toast a large thin slice of bread until quite hard and of a deep brown. Take these, with any piece of meat, bone, &c., and some herbs, and set them on the fire, with water according to judgment, and stew down until a rich and thick gravy is produced. Season, strain, and keep cool.

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1226. Goose or Duck Stuffing
Chop very fine about two ounces of onion, of _green_ sage leaves about an ounce (both unboiled), four ounces of bread-crumbs, a bit of butter about as big as a walnut, &c., the yolk and white of an egg, and a little pepper and salt; some add to this a minced apple.

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Strive to Learn from All Things.

1227. Bacon
Bacon is an extravagant article in housekeeping; there is often twice as much dressed as need be; when it is sent to table as an accompaniment to boiled poultry or veal, a pound and a half is plenty for a dozen people, A good German sausage is a very economical substitute for bacon; or fried pork sausage.

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1228. Culinary Economy
The English, generally speaking, are very deficient in the practice of culinary economy; a French family would live well on what is often wasted in an English kitchen: the bones, dripping, pot-liquor, remains of fish, vegetables, &c., which are too often consigned to the grease-pot or the dust-heap, especially where pigs or fowls are not kept, might, by a very trifling degree of management on the part of the cook, or mistress of a family, be converted into sources of daily support and comfort, at least to some poor pensioner or other, at an expense that even the miser could scarcely grudge.

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1229. Calf's Head Pie
Boil the head an hour and a half, or rather more. After dining from it, cut the remaining meat off in slices. Boil the bones in a little of the liquor for three hours; then strain it off, let it remain till next day, and then take off the fat.
To make the Pie.—Boil two eggs for five minutes; let them get cold, then lay them in slices at the bottom of a pie-dish, and put alternate layers of meat and jelly, with pepper and chopped lemon also alternately, till the dish is full; cover with a crust and bake it. Next day turn the pie out upside down.

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1230. Sea Pie
Make a thick pudding crust, line a dish with it, or what is better, a cake-tin; put a layer of sliced onions, then a layer of salt beef cut in slices, a layer of sliced potatoes, a layer of pork, and another of onions; strew pepper over all, cover with a crust, and tie down tightly with a cloth previously dipped in boiling water and floured. Boil for two hours, and serve hot in a dish.

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1231. Rump-Steak Pie
Cut three pounds of rump-steak (that has been kept till tender) into pieces half as big as your hand, trim off all the skin, sinews, and every part which has not indisputable pretensions to be eaten, and beat them with a chopper. Chop very fine half a dozen shalots, and add to them half an ounce of pepper and salt mixed; strew some of the seasoning at the bottom of the dish, then a layer of steak, then some more of the seasoning, and so on till the dish is full; add half a gill of mushroom ketchup, and the same quantity of gravy, or red wine; cover it as in the preceding receipt, and bake it two hours. Large oysters, parboiled, bearded, and laid alternately with the steaks—their liquor reduced and substituted instead of the ketchup and wine, will impart a delicious flavour to the pie.

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1232. Raised Pies
Put two pounds and a half of flour on the pasteboard, —and set on the fire, in a saucepan, three quarters of a pint of water, and half a pound of good lard. When the water boils, make a hole in the middle of the flour, pour in the water and lard by degrees, gently incorporating the flour with a spoon, and when it is well mixed, knead it with your hands till it becomes stiff; dredge a little flour to prevent it sticking to the board, or you cannot make it look smooth. Roll the dough with your hands—the rolling-pin must not be used—to about the thickness of a quart pot; leave a little for the covers, and cut the remainder into six circular discs. Take each of these pieces in succession; put one hand in the middle, and keep the other close on the outside till you have worked it either into an oval or a round shape.
Have your meat ready cut, and seasoned with pepper and salt; if pork, cut it in small slices—the griskin is the best for pasties: if you use mutton, cut it in very neat cutlets, and put them in the pies as you make them; roll out the covers with the rolling-pin, and cut them to the size of the pies, wet them round the edge, put them on the pie. Then press the paste of each pie and its cover together with the thumb and finger, and lastly, nick the edge all round with the back of a knife, and bake them an hour and a half.

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Observation is the Best Teacher.

1233. Wild Duck, To Dress
The birds are roasted like common ducks, but without stuffing, and with a rather less allowance of time for cooking. For example, a full-sized duck will take from three-quarters of an hour to an hour in roasting, but a wild duck will take from forty to fifty minutes. Before carving the knife should be drawn longitudinally along the breast, and upon these a little cayenne pepper must be sprinkled, and a lemon squeezed. They require a good made gravy, as described below. They are excellent half roasted and hashed in a good gravy made as follows:

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1234. Sauce for Wild Duck
Simmer a teacupful of port wine, the same quantity of good gravy, a small shalot, with pepper, nutmeg, mace, and salt to taste, for about ten minutes; put in a bit of butter and flour; give it all one boil, and pour it over the birds, or serve in a sauce tureen.

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1235. Widgeon and Teal, To Dress
These birds may be roasted or half roasted and baked, according to the directions given for wild duck, and served up with, a sauce or gravy made in precisely the same way. A widgeon will take as long to roast as a wild duck, but a teal, being a smaller bird, will take only from twenty to thirty minutes.

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1236. Roast Duck
Put into the body of the bird a seasoning of parboiled onions mixed with finely-chopped sage, salt, pepper, and a slice of butter. Place it before a brisk fire, but not sufficiently near to be scorched; baste it constantly, and when the breast is well plumped, and the steam from it draws towards the fire, dish and serve it quickly, with a little good brown gravy poured round them, and also some in a gravy tureen. Young ducks will take about half an hour to roast; full-sized ones from three-quarters of an hour to an hour.

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1237. Roast Partridge
Let the bird hang as long as it can be kept without being offensive. Pick it carefully, and singe it; wipe the inside thoroughly with a clean cloth, truss it with the head turned under the wing and the legs drawn close together, but not crossed. Flour partridges prepared in this manner when first laid to the fire, and baste them plentifully with butter. Serve them with bread sauce and good brown gravy.

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1238. Partridge Pudding
Skin a brace of well-kept partridges, and cut them into pieces; line a deep basin with suet crust, and lay in the pieces, which should be rather highly seasoned with white pepper and cayenne, and moderately with salt. Pour in water for the gravy, close the pudding carefully, and boil it for three hours or three hours and a half. When mushrooms are plentiful, put a layer of buttons or small mushrooms, cleaned as for pickling, alternately with a layer of partridge in filling tho pudding. The crust may he left untouched and merely emptied of its contents, where it is objected to, or a richer crust made with butter may be used instead of the ordinary suet crust.

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1239. Roast Ptarmigan
The ptarmigan, which is either a variety of grouse or grouse in its winter plumage, and black game, when roasted, are cooked in precisely the same manner as grouse.

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1240. Roast Grouse
Truss the birds in the same manner as pheasants, and set down before a brisk fire. When nearly ready—they will be done in from twenty to twenty-five minutes—baste well with butter and sprinkle with flour in order to froth them, and send to table with some good brown gravy and some fried bread crumbs and bread sauce. These accompaniments should be served in different sauce tureens.

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Small Beginnings may Lead to Large Ends.

1241. To Truss and Roast a Pheasant
The following method of trussing a pheasant—which applies equally to partridges, grouse, &c., and to fowls, guineafowls, &c.—is prescribed by Francatelli in his "Cook's Guide":

> "Rub the scaly cuticle off the legs with a cloth; trim away the claws and spurs; cut off the neck close up to the back, leaving the skin of the breast entire; wipe the pheasant clean and truss it in the following manner, viz.:—Place the pheasant upon its breast, run a trussing needle and string through the left pinion (the wings being removed); then turn the bird over on its back, and place the thumb and forefinger of the left hand across the breast, holding the legs erect; thrust the needle through the middle joint of both thighs, draw it out and then pass it through the other pinion, and fasten the strings at the back; next pass the needle through the hollow of the back, just below the thighs, thrust it again through the legs and body and tie the strings tightly; this will give it an appearance of plumpness."

Roast and send to table in the same manner, and with the same accompaniments as directed for Roast Partridge (par. 1237.)

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1242. Cold Partridge Pie
Bone as many partridges as the size of pie to be made may require. Put a whole raw truffle, peeled, into each partridge, and fill up the remaining space in each bird with good forcemeat. Make a raised crust; lay a few slices of veal in the bottom, and a thick layer of forcemeat; then the partridges, and four truffles to each partridge; then cover the partridges and truffles over with sheets of bacon, cover the pie in, and finish it. It will take four hours baking.
Cut two pounds of lean ham (if eight partridges are in the pie) into very thin slices, put it in a stewpan along with the bones and giblets of the partridges, and any other loose giblets that are at hand, an old fowl, a faggot of thyme and parsley, a little mace, and about twenty-four shalots: add about a pint of stock. Set the stewpan on a stove to simmer for half an hour, then put in three quarts of good stock; let it boil for two hours, then strain it off, and reduce the liquid to one pint; add sherry wine to it, and put aside till the pie is baked.
When the pie has been out of the oven for half an hour, boil the residue strained from the bones &c., of the partridges, and put it into the pie. Let it stand for twenty-four hours before it is eaten.—Do not take, any of the fat from the pie, as that is what preserves it. A pie made in this manner will be eatable for three months after it is cut; in short, it cannot spoil in any reasonable time. All cold pies are made in this manner. Either poultry or game, when put into a raised crust and intended not to be eaten until cold, should be boned, and the liquor that is to fill up the pie made from the bones, &c.

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1243. Veal Pie
Take some of the middle or scrag of a small neck; season it with pepper and salt, and, put to it a few pieces of lean bacon or ham. If a high seasoning is required, add mace, cayenne, and nutmeg to tho salt and pepper, and forcemeat and egg balls, truffles, morels, mushrooms, sweetbreads cut into small bits, and cocks' combs blanched, can form part of the materials, if liked, but the pie will be very good without them. Have a rich gravy to pour in after baking.

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1244. Mutton Pie
The following is a capital family dish:—Cut mutton into pieces about two inches square, and half an inch thick; mix pepper, pounded allspice, and salt together, dip the pieces in this; sprinkle stale bread-crumbs at the bottom of the dish; lay in the pieces, strewing the crumbs over each layer; put a piece of butter the size of a hen's egg at the top; add a wineglassful of water, and cover in, and bake in a moderate oven rather better than an hour. Take an onion, chopped fine; a faggot of herbs; half an anchovy; and add to it a little beef stock or gravy; simmer for a quarter of an hour; raise the crust at one end, and pour in the liquor—not the thick part. (See Potato Pie. par, 1118).

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If None Endeavour, there would be an End to Discovery.

1245. Seven-Bell Pasty
Shred a pound of suet fine, cut salt pork into dice, potatoes and onions small, rub a sprig of dried sage up fine; mix with some pepper, and place in the corner of a square piece of paste; turn over the other corner, pinch up the sides, and bake in a quick oven. If any bones, &c., remain from the meat, season with pepper and sage, place them with a gill of water in a pan, and bake with the pasty; when done, strain and pour the gravy into the centre of the pasty.

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1246. Apple Pie
Pare, core, and quarter the apples; boil the cores and parings in sugar and water; strain off the liquor, adding more sugar; grate the rind of a lemon over the apples, and squeeze the juice into the syrup; mix half a dozen cloves with the fruit, put in a piece of butter the size of a walnut; cover with puff paste.

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1247. Cup in a Pie-Dish
The custom of placing an inverted cup in a fruit pie, is to retain the juice while the pie is baking in the oven, and prevent its boiling over. When the cup is first put in the dish it is full of cold air, and when the pie is placed in the oven, this air will expand by the heat and fill the cup, and drive out all the juice and a portion of the present air it contains, in which state it will remain until removed from the oven, when the air in the cup will condense, and occupy a very small space, leaving the remainder to be filled with juice; but this does not take place till the danger of the juice boiling over is passed.

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1248. Excellent Paste for Fruit or Meat Pies
Excellent paste for fruit or meat pies may be made with two-thirds of wheat flour, one-third of the flour of boiled potatoes, and some butter or dripping; the whole being brought to a proper consistence with warm water, and a small quantity of yeast or baking powder added when lightness is desired. This will also make very pleasant cakes for breakfast, and may be made with or without spices, fruits, &c.

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1249. Pastry for Tarts, &c.
Take of flour one pound; baking powder, three teaspoonfuls; butter, six ounces; water, enough to bring it to the consistence required.

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1250. Preparation
When much pastry is made in a house, a quantity of fine flour should be kept on hand, in dry jars, and quite secured from the air, as it makes lighter pastry and bread when kept a short time, than when fresh ground.

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1251. My Wife's Little Suppers

1252. Meat Cakes
Take any cold meat, game, or poultry (if underdone, all the better), mince it fine, with a little fat bacon or ham, or an anchovy; season it with pepper and salt; mix well, and make it into small cakes three inches long, an inch and a half wide, and half an inch thick; fry these a light brown, and serve them with good gravy, or put into a mould, and boil or bake it. Bread-crumbs, hard yolks of eggs, onions, sweet herbs, savoury spices, zest, curry-powder, or any kind of forcemeat may be added to these meat cakes.

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1253. Oyster Patties
Roll out puff paste a quarter of an inch thick, cut it into squares with a knife, sheet eight or ten patty pans, put upon each a bit of bread the size of half a walnut; roll out another layer of paste of the same thickness, cut it as above, wet the edge of the bottom paste, and put on the top; pare them round to the pan, and notch them about a dozen times with the back of the knife, rub them lightly with yolk of egg, bake them in a hot oven about a quarter of an hour: when done, take a thin slice off the top, then with a small knife, or spoon, take out the bread and the inside paste, leaving the outside quite entire; then parboil two dozen of large oysters, strain them from their liquor, wash, beard, and cut them into four; put them into a stewpan with an ounce of butter rolled in flour, half a gill of good cream, a little grated lemon peel, the oyster liquor, free from sediment, reduced by boiling to one-half, some cayenne pepper, salt, and a teaspoonful of lemon juice; stir it over a fire five minutes, and fill the patties.

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The Steam Engine is a Mighty Agent of Good.

1254. Lobster Patties
Prepare the patties as in the last receipt. Take a hen lobster already boiled; pick the meat from the tail and claws, and chop it fine; put it into a stewpan with a little of the inside spawn pounded in a mortar till quite smooth, an ounce of fresh butter, half a gill of cream, and half a gill of veal consommé, cayenne pepper, and salt, a teaspoonful of essence of anchovy, the same of lemon juice, and a tablespoonful of flour and water: stew for five minutes.

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1255. Egg and Ham Patties
Cut a slice of bread two inches thick, from the most solid part of a stale quartern loaf: have ready a tin round cutter, two inches in diameter; cut out four or five pieces, then take a cutter two sizes smaller, press it nearly through the larger pieces, then remove with a small knife the bread from the inner circle: have ready a large stewpan full of boiling lard; fry the discs of bread of a light brown colour, drain them dry with a clean cloth, and set them by till wanted; then take half a pound of lean ham, mince it small, add to it a gill of good brown sauce; stir it over the fire a few minutes, and put to it a small quantity of cayenne pepper and lemon juice: fill the shapes with the mixture, and lay a poached egg upon each.

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1256. Veal and Ham Patties
Chop about six ounces of ready-dressed lean veal, and three ounces of ham, very small; put it into a stewpan with an ounce of butter rolled in flour, half a gill of cream, half a gill of veal stock, a little grated nutmeg and lemon peel, some cayenne pepper and salt, a spoonful of essence of ham, and lemon juice, and stir it over the fire some time, taking care it does not burn.

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1257. Puff Paste
To a pound and a quarter of sifted flour, rub gently in with the hand half a pound of fresh butter, mix up with half a pint of spring water, knead it well, and set it by for a quarter of an hour; then roll it out thin, lay on it in small pieces three quarters of a pound more of butter, throw on it a little flour, double it up in folds, and roll it out thin three times, and set it by for about an hour in a cold place. Or, if a more substantial and savoury paste be desired, use the following:

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1258. Paste for Meat or Savoury Pies
Sift two pounds of fine flour to a pound and a half of good salt butter, break it into small pieces, and wash it well in cold water; rub gently together the butter and flour, and mix it up with the yolks of three eggs, beat together with a spoon, and nearly a pint of spring water; roll it out, and double it in folds three times, and it is ready.

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1259. Chicken and Ham Patties
Use the white meat from the breast of the chickens or fowls, and proceed as for veal and ham patties.

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1260. Prime Beef Sausages
Take a pound of lean beef, and half a pound of suet, remove the skin, chop it fine as for mince collop, then beat it well with a roller, or in a marble mortar, till it is all well mixed and will stick together; season highly, and make into flat round cakes, about an inch thick, and shaped with a cup or saucer, and fry of a light brown. The sausages should be served up on boiled rice, as for curry, if for company, you may do them with eggs and bread-crumbs; but they are quite as good without. Or they may be rolled in puff or pie paste, and baked.

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1261. Potato Puffs
Take cold roast meat, either beef, or mutton, or veal and ham, clear it from the gristle, cut it small, and season with pepper, salt, and pickles, finely minced. Boil and mash some potatoes, and make them into a paste with one or two eggs; roll out the paste, with a dust of flour, cut it round with a saucer, put some of your seasoned meat on one half, and fold the other half over it like a puff; pinch or nick it neatly round, and fry of a light brown. This is an elegant method of preparing meat that has been dressed before.

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The Steam from a Kettle Suggested the Steam Engine.

1262. Fried Eggs and Minced Ham or Bacon
Choose some very fine bacon streaked with a good deal of lean; cut this into very thin slices, and afterwards into small square pieces; throw them into a stewpan and set it over a gentle fire, that they may lose some of their fat. When as much as will freely come is thus melted from them, lay them on a warm dish. Put into a stewpan a ladleful of melted bacon or lard; set it on a stove; put in about a dozen of the small pieces of bacon, then incline the stewpan and break in an egg. Manage this carefully, and the egg will presently be done: it will be very round, and the little dice of bacon will stick to it all over, so that it will make, a very pretty appearance. Take care the yolks do not harden. When the egg is thus done, lay it carefully on a warm dish, and do the others.

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1263. Fish Cake
Take the meat from the bones of any kind of cold fish, and put the bones with the head and fins into a stewpan with a pint of water, a little salt, pepper, an onion, and a faggot of sweet herbs, to stew for gravy. Mince the meat, and mix it well with crumbs of bread and cold potatoes, equal parts, a little parsley and seasoning. Make into a cake, with the white of an egg, or a little butter or milk; egg it over, and cover with bread crumbs, then fry a light brown. Pour the gravy over, and stew gently for fifteen minutes, stirring it carefully twice or thrice. Serve hot, and garnish with slices of lemon, or parsley. These cakes afford a capital relish from scraps of cold fish. Housekeepers who would know how to economise all kinds of nutritious fragments, should refer to the "Family Save-all," which supplies a complete course of "Secondary Cookery."1

Footnote 1: : Published by Houlston and Sons, Paternoster-square, London, E.C. Price 2s. 6d.
return to footnote mark

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1264. Marbled Goose
The following is suitable for larger supper parties, or as a stock dish for families where visitors are frequent; it is also excellent for breakfasts, or for picnics :—Take a fine mellow ox-tongue out of pickle, cut off the root and horny part at the tip, wipe dry, and boil till it is quite tender. Then peel it, cut a deep slit in its whole length, and lay a fair proportion of the following mixture within it:—Mace half an ounce, nutmeg half an ounce, cloves half an ounce, salt two tablespoonfuls, and twelve Spanish olives. The olives should be stoned, and all the ingredients well pounded and mixed together. Next take a barn-door fowl and a good large goose, and bone them. Put the tongue inside the fowl, rub the latter outside with the seasoning, and having ready some slices of ham divested of the rind, wrap them tightly round the fowl. Put the fowl and its wrapping of ham inside the goose, with the remainder of the seasoning, sew it up, and make all secure and of natural shape with a piece of new linen and tape. Put it in an earthen pan or jar just large enough to hold it, with plenty of clarified butter, and bake it for two hours and a half in a slow oven; then take it out, and when cold take out the goose and set it in a sieve; take off the butter and hard fat, which put by the fire to melt, adding, if required, more clarified butter. Wash and wipe out the pan, put the bird again into it, and take care that it is well covered with the warm butter; then tie the jar down with bladder and leather. It will keep thus for a long time. When wanted for the table the jar should be placed in a tub of hot water, so as to melt the butter, the goose then can he taken out, and sent to table cold.

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Be Bold Enough to Experiment.

1265. Oyster Pie
The following directions may be safely relied upon. Take a large dish, butter it, and spread a rich paste over the sides and round the edge, but not at the bottom. The oysters should be fresh, and as large and fine as possible. Drain off part of the liquor from the oysters. Put them into a pan, and season them with pepper, salt, and spice. Stir them well with the seasoning. Have ready the yolks of some hard-boiled eggs, chopped fine, and the grated bread.
Pour the oysters (with as much of their liquor as you please) into the dish that has the paste in it. Strew over them the chopped egg and grated bread. Roll out the lid of the pie, and put it on, crimping the edges handsomely. Take a small sheet of paste, cut it into a square, and roll it up. Cut it with a sharp knife into the form of a double tulip. Make a slit in the centre of the upper crust, and stick the tulip in it. Cut out eight large leaves of paste, and lay them on the lid. Bake the pie in a quick oven.

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1266. Salad
The mixing of salad is an art which it is easy to attain with care. The main point is to incorporate the several articles required for the salad, and to serve up at table as fresh as possible. The herbs should be "morning gathered," and they will be much refreshed by laying an hour or two in spring water. Careful picking, and washing, and drying in a cloth, in the kitchen, are also very important, and the due proportion of each herb requires attention.
The sauce may be thus prepared:—Boil two eggs for ten or twelve minutes, and then put them in cold water for a few minutes, so that the yolks may become quite cold and hard. Rub them through a coarse sieve with a wooden spoon, and mix them with a tablespoonful of water or cream, and then add two tablespoonfuls of fine flask oil, or melted butter; mix, and add by degrees a teaspoonful of salt, and the same quantity of mustard: mix till smooth, and then incorporate with the other ingredients about three tablespoonfuls of vinegar.
Pour this sauce down the side of the salad bowl, but do not stir up the salad till wanted to be eaten. Garnish the top of the salad with the white of the eggs, cut in slices; or these may be arranged in such manner as to be ornamental on the table. Some persons may fancy they are able to prepare a salad without previous instruction, but, like everything else, a little knowledge in this case is not thrown away.

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1267. French Mode of Dressing Salad
Fill the salad bowl with lettuce and small salading, taking care not to cut up the lettuce into too small strips. Sprinkle with salt and pepper, and, if liked, drop some mustard, mixed thin, over the salad, and strew a little moist sugar over it. Then pour over the whole three tablespoonfuls of good salad oil and one of Orléans vinegar, and turn over the lettuce lightly with a salad spoon and fork, that every portion of it may be brought into contact with the mixture. This mode of preparing a salad is far more expeditious than the ordinary way.

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1268. Salad Mixture in Verse

> Two large potatoes, passed through kitchen sieve,
> Unwonted softness to the salad give;
> Of mordant mustard add a single spoon—
> Distrust the condiment which bites so soon;
> But deem it not, thou man of herbs, a fault
> To add a double quantity of salt;
> Three times the spoon with oil of Lucca crown,
> And once with vinegar procured from town.
> True flavour needs it, and your poet begs
> The pounded yellow of two well-boiled eggs;
> Let onion atoms lurk within the bowl,
> And, scarce suspected, animate the whole;
> And lastly, on the favoured compound toss
> A magic teaspoon of anchovy sauce;
> Then, though green turtle fail, though venison's tough,
> And ham and turkey be not boiled enough
> Serenely full, the epicure may say,—
> "Fate cannot harm me—I have dined today."

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1269. Apple Puddings
One pound of flour, six ounces of very finely minced beef suet; roll thin, and fill with one pound and a quarter of boiling apples; add the grated rind and strained juice of a small lemon, tie it in a cloth; boil for one hour and twenty minutes, or longer. A small slice of fresh butter stirred into it when it is sweetened will be an acceptable addition; grated nutmeg, or cinnamon in fine powder, may be substituted for lemon rind. For a richer pudding use half a pound of butter for the crust, and add to the apples a spoonful or two of orange or quince marmalade.

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He is Unfortunate who Cannot Bear Misfortune.

1270. Boston Apple Pudding
Peel and core one dozen and a half of good apples; cut them small; put them into a stewpan with a little water, cinnamon, two cloves, and the peel of a lemon; stew over a slow fire till soft; sweeten with moist sugar, and pass it through a hair sieve; add the yolks of four eggs and one white, a quarter of a pound of good butter, half a nutmeg, the peel of a lemon grated, and the juice of one lemon; beat well together; line the inside of a pie-dish with good puff paste; put in the pudding, and bake half an hour.

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1271. Bread Pudding
Unfermented brown bread, two ounces; milk, half a pint; one egg; sugar, quarter of an ounce. Cut the bread into slices, and pour the milk over it boiling hot; let it stand till well soaked, and stir in the egg and sugar, well beaten, with a little grated nutmeg; and bake or steam for one hour.

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1272. Plum Pudding
Take of flour, one pound; three teaspoonfuls of baking powder; beef suet, eight ounces; currants, eight ounces; nutmeg and orange peel, grated fine, quarter of an ounce; three eggs. To be boiled or steamed four hours.

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1273. Cabinet Pudding
Cut three or four muffins in two, pour over them boiling milk sufficient to cover them, cover them up until they are tender. Make a rich custard with the yolks of eight eggs and the whites of four, a pint of cream, a quarter of a pound of loaf sugar, an ounce of almonds, blanched and cut, lemon peel and nutmeg grated, and a glass of ratafia or brandy, and add to the soaked muffins. Butter a tin mould for boiling—for baking, a dish. Put a layer of dried cherries, greengages, apricots, or French plums; cover with the mixture, adding fruit and mixture alternately, until the mould or dish is quite full. Boil an hour, and serve with wine sauce. In boiling this pudding it should be placed in a stewpan with only water enough, to reach half way up the mould. If for baking, it will not take so long. Lay a puff paste round the edges of the dish.

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1274. Elegant Bread Pudding
Take light white bread, and cut it in thin slices. Put into a pudding shape a layer of any sort of preserve, then a slice of bread, and repeat until the mould is almost full. Pour over all a pint of warm milk, in which four beaten eggs have been mixed; cover the mould with a piece of linen, place it in a saucepan with a little boiling water, let it boil twenty minutes, and serve with pudding sauce.

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1275. Economical Family Pudding
Bruise with a wooden spoon, through a cullender, six large or twelve middle-sized boiled potatoes; beat four eggs, mix with a pint of good milk, stir in the potatoes; sugar and seasoning to taste; butter the dish; bake half an hour. A little Scotch marmalade makes a delicious accompaniment.

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1276. Batter Pudding
Take of flour, four ounces; a teaspoonful of baking powder; a little sugar, and one egg. Mix with milk to a thin batter, and bake in a well-buttered tin, in a brisk oven, half an hour. A few currants may be strewed in the bottom of the tin if preferred.

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1277. Batter Pudding, Baked or Boiled
Six ounces of fine flour, a little salt, and three eggs; beat well with a little milk, added by degrees until it is the thickness of cream; put into a buttered dish: bake three-quarters of an hour: or if boiled put it into a buttered and floured basin, tied over with a cloth; boil one hour and a half or more.

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Falsehood, Like a Nettle, Stings Those who Meddle with It.

1278. Half-Pay Pudding
Four ounces of each of the following ingredients, viz., suet, flour, currants, raisins, and bread-crumbs; two tablespoonfuls of treacle, half a pint of milk—all of which must be well mixed together, and boiled in a mould, for four hours.

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1279. Fig Pudding
Three-quarters of a pound of grated bread, half a pound of best figs, six ounces of suet, six ounces of moist sugar, a teacupful of milk, and a little nutmeg. The figs and suet must be chopped very fine. Mix the bread and suet first, then the figs, sugar, and nutmegs, one egg beaten well, and lastly the milk. Boil in a mould four hours. To be eaten with sweet sauce.

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1280. Plain Suet Pudding
Take of flour, one pound and a half; bicarbonate of soda, three drachms; or two teaspoonfuls of baking powder; beef suet, four ounces; powdered ginger, half a drachm; water or milk, one pint. Mix according to the directions given for the tea cake (par. 2099) and boil or steam for two hours.

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1281. Barley Pudding
Take a quarter of a pound of Scotch or pearl barley. Wash, and simmer it in a small quantity of water; pour off the water, and add milk and flavouring as for rice puddings. Beat up with sugar and nutmeg, and mix the milk and barley in the same way. It may be more or less rich of eggs, and with or without the addition of butter, cream, or marrow. Put it into a buttered deep dish, leaving room for six or eight ounces of currants, and an ounce of candied peel, cut up fine, with a few apples cut in small pieces. An hour will bake it.

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1282. Carrot Pudding
Grate a raw red carrot; mix with double the weight of bread-crumbs or biscuit, or with the same weight of each: to a pound and a half of this mixture, put a Pint of new milk or cream, or half a pint of each, four or six ounces of clarified butter, three or four eggs well beaten, sugar to taste, a little nutmeg, and a glass of brandy; line or edge a dish with puff paste; pour in the mixture; put slices of candied lemon or orange peel on the top, and bake in a moderately hot oven.

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1283. Potato Pudding
Boil mealy potatoes in their skins, according to the plan laid down (par. 1104) skin and mash them with a little milk, pepper and salt: this will make a good pudding to bake under roast meat. With the addition of a bit of butter, an egg, milk, pepper, and salt, it makes an excellent batter for a meat pudding baked.
Grease a baking dish; put a layer of potatoes, then a layer of meat cut in bits, and seasoned with pepper, salt, a little allspice, either with or without chopped onions; a little gravy of roast meat is a great improvement: then put another layer of potatoes, then meat, and cover with potatoes. Put a buttered paper over the top, to prevent it from being burnt, and bake it from an hour to an hour and a half.

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1284. Almond Pudding
A large cupful of finely-minced beef suet, a teacupful of milk, four ounces of bread-crumbs, four ounces of well-cleaned currants, two ounces of almonds, half a pound of stoned raisins, three well-beaten eggs, and the whites of another two; sugar, nutmeg, and cinnamon, and a small glass of rum. Butter a shape, and place part of the raisins neatly in rows. Blanch the almonds; reserve the half of them to be placed in rows between the raisins just before serving. Mix all the remaining ingredients well together, put into the shape, and boil three hours.

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1285. Sauce for Almond Pudding
One teaspoonful of milk, and two yolks of eggs well beaten, and some sugar; place on the fire and stir till it just comes to the boil: then let it cool. When lukewarm, stir into it a glass of sherry or currant wine, and serve in a sauce tureen. This sauce is a great improvement to raisin pudding.

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1286. Peas Pudding
Dry a pint or quart of split peas thoroughly before the fire; then tie them up loosely in a cloth, put them into warm water, boil them a couple of hours, or more, until quite tender; take them up, beat them well in a dish with a little salt, the yolk of an egg, and a bit of butter. Make it quite smooth, tie it up again in a cloth, and boil it an hour longer. This is highly nourishing.

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Let Truth be our Guide.

1287. Apple Dumplings
Paste the same as for apple pudding, divide into as many pieces as dumplings are required; peel and core the apples; roll out your paste large enough; put in the apples; close the dumplings, tie each in a cloth very tightly. Boil them one hour; when you take them up, dip them quickly in cold water, and put them in a cup while you untie them; they will turn out without breaking.

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1288. Rice Dumplings
Pick and wash a pound of rice, and boil it gently in two quarts of water till it becomes dry—keeping the pot well covered, and not stirring it. Then take it off the fire, and spread it out to cool on the bottom of an inverted sieve, loosening the grains lightly with a fork, that all the moisture may evaporate. Pare a dozen pippins, or some large juicy apples, and scoop out the core; then fill up the cavity with marmalade, or with lemon and sugar. Cover every apple all over with a thick coating of the boiled rice. Tie up each in a separate cloth, and put them into a pot of cold water. They will require about an hour and a quarter after they begin to boil, perhaps longer.

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1289. Boiled Custard
Boil half a pint of new milk, with a piece of lemon peel, two peach leaves, half a stick of cassia, a few whole allspice, from four to six ounces of white sugar. Cream may be used instead of milk; beat the yolks and white of four eggs, strain the milk through coarse muslin, or a hair sieve; then mix the eggs and milk very gradually together, and stir it well from the bottom, on the fire, till it thickens.

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1290. Baked Custard
Boil in a pint of milk a few coriander seeds, a little cinnamon and lemon peel; sweeten with four ounces of loaf sugar, mix with it a pint of cold milk; beat eight eggs for ten minutes; add the other ingredients; pour it from one pan into another six or eight times, strain through a sieve; let it stand; skim the froth from the top, pour it into earthen cups, and bake immediately in a hot oven till they are of a good colour; ten minutes will be sufficient.

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1291. French Batter
Two ounces of butter cut into bits, pour on it less than a quarter of a pint of water boiling; when dissolved, add three-quarters of a pint of water cold, so that it shall not be quite milk warm; mix by degrees smoothly with twelve ounces of fine dry flour and a small pinch of salt, if the batter be for fruit fritters, but with more if for meat or vegetables. Before used, stir into it the whites of two eggs beaten to solid froth; previously to this, add a little water if too thick. This is excellent for frying vegetables, and for fruit fritters.

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1292. A Black Man's Recipe to Dress Rice
Wash him well, much wash in cold water, the rice flour make him stick. Water boil all ready very fast. Throw him in, rice can't burn, water shake him too much. Boil quarter of an hour or little more; rub one rice in thumb and finger, if all rub away him quite done. Put rice in cullender, hot water run away; pour cup of cold water on him, put back rice in saucepan, keep him covered near the fire, then rice all ready. Eat him up!

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1293. Yellow Rice
Take one pound of rice, wash it clean, and put it into a saucepan which will hold three quarts; add to it half a pound of currants picked and washed, one quarter of an ounce of the best turmeric powder, previously dissolved in a cupful of water, and a stick of cinnamon; pour over them two quarts of cold water, place the saucepan uncovered on a moderate fire, and allow it to boil till the rice is dry, then stir in a quarter of a pound of sugar, and two ounces of butter: cover up, and place the pan near the fire for a few minutes, then mix it well and dish up. This is a favourite dish with the Japanese, and will be found excellent as a vegetable with roast meat, poultry, &c. It also forms a capital pudding, which may be improved by the addition of raisins, and a few blanched almonds.

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The Fall of the Leaf is a Whisper to the Living.

1294. Boiled Rice for Curry
Put the rice on in cold water, and let it come to a boil for a minute or so: strain it quite dry, and lay it on the hob in a stewpan without a cover to let the steam evaporate, then shake it into the dish while very hot. A squeeze of lemon juice after it boils will make it separate better.

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1295. Lemon Rice
Boil sufficient rice in milk, with white sugar to taste, till it is soft; put it into a pint basin or an earthenware blanc-mange mould, and leave it till cold. Peel a lemon very thick, cut the peel into shreds about half or three-quarters of an inch in length, put them into a little water, boil them up, and throw the water away, lest it should be bitter, then pour about a teacupful of fresh water upon them; squeeze and strain the juice of the lemon, add it with white sugar to the water and shreds, and let it stew gently at the fire for two hours. (When cold it will be a syrup.) Having turned out the jellied rice into a cutglass dish, or one of common delf, pour the syrup gradually over the rice, taking care the little shreds of the peel are equally distributed over the whole.

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1296. Remains of Cold Sweet Dishes

1297. Rice Pudding
Over the cold rice pudding pour a custard, and add a few lumps of jelly or preserved fruit. Remember to remove the baked coating of the pudding before the custard is poured over it.

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1298. Apple Tart
Cut into triangular pieces the remains of a cold apple tart: arrange the pieces around the sides of a glass or china bowl, and leave space in the centre for a custard to be poured in.

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1299. Plum Pudding
Cut into thin round slices cold plum pudding, and fry them in butter. Fry also Spanish fritters, and place them high in the centre of the dish, and the fried pudding all round the heaped-up fritters. Powder all with lump sugar, and serve them with wine sauce in a tureen.

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1300. Fritters
Make them of any of the batters directed for pancakes, by dropping a small quantity into the pan; or make the plainer sort, and dip pared apples, sliced and cored, into the batter, and fry them in plenty of hot lard. Currants, or sliced lemon as thin as paper, make an agreeable change. Fritters for company should be served on a folded napkin in the dish. Any sort of sweetmeat, or ripe fruit, may be made into fritters.

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1301. Oyster Fritters
Make a batter of flour, milk, and eggs; season with a very little nutmeg. Beard the oysters, and put as many as you think proper in each fritter.

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1302. Potato Fritters
Boil two large potatoes, bruise them fine, beat four yolks and three whites of eggs, and add to the above one large spoonful of cream, another of sweet wine, a squeeze of lemon, and a little nutmeg. Beat this batter well half an hour. It will be extremely light. Put a good quantity of fine lard into a stewpan, and drop a spoonful at a time of the batter into it. Fry the fritters; and serve as a sauce, a glass of white wine, the juice of a lemon, one dessert-spoonful of peach-leaf or almond water, and some white sugar, warmed together; not to be served in a dish.

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1303. Apple Fritters
Peel and core some fine pippins, and cut into slices. Soak them in wine, sugar, and nutmeg, for a few hours. Make a batter of four eggs to a tablespoonful of rose water, a tablespoonful of wine, and a tablespoonful of milk, thickened with enough flour, stirred in by degrees; mix two or three hours before wanted. Heat some butter in a frying-pan; dip each slice of apple separately in the batter, and fry brown; sift pounded sugar, and grate a nutmeg over them.

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The hope is sure which has its foundation in virtue.

1304. Pancakes
Make a light batter of eggs, flour, and milk; a little salt, nutmeg, and ginger may be added; fry in a small pan, in hot dripping or lard. Sugar and lemon should be served to eat with them. Or, when eggs are scarce, make the batter with small beer, ginger, and so forth; or water, with flour, and a very little milk, will serve, but not so well as eggs and all milk.

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1305. Cream Pancakes
Mix two eggs, well beaten, with a pint of cream, two ounces of sifted sugar, six of flour, a little nutmeg, cinnamon, and mace. Fry the pancakes thin, with a bit of butter.

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1306. Rice Pancakes
Boil half a pound of ground rice to a jelly in a pint of water or milk, and keep it well stirred from the bottom to prevent its being burnt; if too thick add a little more milk; take it off the fire; stir in six or eight ounces of butter, a pint of cream, six or eight eggs well beaten, a pinch of salt, sugar, and nutmeg, with as much flour as will make the batter thick enough. Fry with lard or dripping.

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1307. Scones
Flour, two pounds; bicarbonate of soda, quarter of an ounce; salt, quarter of an ounce; sour buttermilk, one pint, more or less. Mix to the consistence of light dough, roll out about half an inch thick, and cut them out to any shape you please, and bake on a _griddle_ over a clear fire about ten or fifteen minutes; turning them to brown on both sides—or they may be done on a hot plate, or ironing stove. A griddle is a thin plate of cast iron about twelve or fourteen inches in diameter, with a handle attached, to hang it up by.—These scones are excellent for tea, and may be eaten either cold or hot, buttered, or with cheese.

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1308. Friar's Omelette
Boil a dozen apples, as for sauce; stir in a quarter of a pound of butter, and the same of white sugar; when cold, add four eggs, well beaten; put it into a baking dish thickly strewed over with crumbs of bread, so as to stick to the bottom and sides; then put in the apple mixture; strew crumbs of bread over the top; when baked, turn it out and grate loaf sugar over it.

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1309. Ordinary Omelette
Take four eggs, beat the yolks and whites together with a tablespoonful of milk, and a little salt and pepper; put two ounces of butter into a frying-pan to boil, and let it remain until it begins to brown; pour the batter into it, and let it remain quiet for a minute; turn up the edges of the omelette gently from the bottom of the pan with a fork; shake it, to keep it from burning at the bottom, and fry it till of a bright brown. It will not take more than five minutes frying.

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1310. Miss Acton's Observations on Omelettes, Pancakes, Fritters, &c.
"There is no difficulty in making good omelettes, pancakes, or fritters; and, as they may be expeditiously prepared and served, they are often a very convenient resource when, on short notice, an addition is required to a dinner. The eggs for all of them should be well and lightly whisked; the lard for frying batter should be extremely pure in flavour, and quite hot when the fritters are dropped in; the batter itself should be smooth as cream, and it should be briskly beaten the instant before it is used. All fried pastes should be perfectly drained from the fat before they are served, and sent to table promptly when they are ready.
Eggs may be dressed in a multiplicity of ways, but are seldom more relished in any form than in a well-made and expeditiously served omelette. This may be plain, or seasoned with minced herbs and a very little shalot, when the last is liked, and is then called Omelettes aux fines herbes; or it may be mixed with minced ham or grated cheese: in any case it should be light, thick, full-tasted, and fried only on one side; if turned in the pan, as it frequently is in England, it will at once be flattened and rendered tough. Should the slight rawness, which is sometimes found in the middle of the inside when the omelette is made in the French way, be objected to, a heated shovel, or a salamander, may be held over it for an instant, before it is folded on the dish.
The pan for frying it should be quite small; for if it be composed of four or five eggs only, and then put into a large one, it will necessarily spread over it and be thin, which would render it more like a pancake than an omelette; the only partial remedy for this, when a pan of proper size cannot be had, is to raise the handle of it high, and to keep the opposite side close down to the fire, which will confine the eggs into a smaller space. No gravy should be poured into the dish with it, and, indeed, if properly made, it will require none. Lard is preferable to butter for frying batter, as it renders it lighter; but it must not be used for omelettes. Filled with preserves of any kind, it is called a sweet omelette."

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1311. Baked Pears
Take twelve large baking pears; pare and cut them into halves, leaving on about half an inch of the stem. Take out the core with the point of a knife, and place the pears thus prepared close together in a block tin saucepan, the inside of which is quite bright, and whose cover fits quite close. Put to them the rind of a lemon cut thin, with half its juice, a small stick of cinnamon, and twenty grains of allspice; cover them with spring water, and allow one pound of loaf sugar to a pint and a half of water: cover up close, and bake for six hours in a very slow oven;—they will be quite tender, and of a good colour. Prepared cochineal is generally used for colouring the pears; but if the above is strictly attended to, it will be found to answer best.

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1312. Apples served with Custard
Pare and core apples; cut them in pieces; bake or stew them with as little water as possible; when they have become pulpy, sweeten and put them in a pie-dish, and, when cold, pour over them an unboiled custard, and put back into the oven till the custard is fixed. A Dutch oven will do. Equally good hot or cold.

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1313. Apples in Syrup
Pare and core some hard apples, and throw them into a basin of water. When all are done, clarify as much loaf sugar as will cover them; put the apples in along with the juice and rind of a lemon, and let them simmer till they are quite clear; care must be taken not to break them; place them on the dish they are to appear upon at table, and pour the syrup over. These are for immediate use.

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1314. Apricots Stewed in Syrup
Wipe the down from young apricots, and stew them as gently as possible in a syrup made of four ounces of sugar to half a pint of water, boiled the usual time.

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1315. Mother Eve's Pudding

> If you want a good pudding, to teach you I'm willing:
> Take two pennyworth of eggs, when twelve for a shilling;
> And of the same fruit that Eve had once chosen,
> Well pared and well chopped, at least half a dozen;
> Six ounces of bread (let your maid eat the crust),
> The crumbs must be grated as small as the dust;
> Six ounces of currants from the stones you must sort,
> Lest they break out your teeth, and spoil all your sport;
> Six ounces of sugar won't make it too sweet;
> Some salt and some nutmeg will make it complete;
> Three hours let it boil, without hurry or flutter,
> And then serve it up, without sugar or butter.

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1316. Accidents
Always send for a surgeon immediately an accident occurs, but treat as directed until he arrives.

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An Evil Conscience is the Greatest Plague.

1317. In both Scalds and Burns
In both scalds and burns, the following facts cannot be too firmly impressed on the mind of the reader, that in either of these accidents the first, best, and often the only remedies required, are sheets of wadding, fine wool, or carded cotton, and in default of these, violet powder, flour, magnesia, or chalk. The object for which these several articles are employed is the same in each instance; namely, to exclude the air from the injured part; for if the air can be effectually shut out from the raw surface, and care is taken not to expose the tender part till the new cuticle is formed, the cure may be safely left to nature.
The moment a person is called to a case of scald or burn, he should cover the part with a sheet, or a portion of a sheet, of wadding, taking care not to break any blister that may have formed, or stay to remove any burnt clothes that may adhere to the surface, but as quickly as possible envelope every part of the injury from all access of the air, laying one or two more pieces of wadding on the first, so as effectually to guard the burn or scald from the irritation of the atmosphere; and if the article used is wool or cotton, the same precaution, of adding more material where the surface is thinly covered, must be adopted; a light bandage finally securing all in their places.
Any of the popular remedies recommended below may be employed when neither wool, cotton, nor wadding are to be procured, it being always remembered that that article which will best exclude the air from a burn or scald is the best, quickest, and least painful mode of treatment. And in this respect nothing has surpassed cotton loose or attached to paper as in wadding.

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1318. If the Skin is much Injured
If the skin is much injured in burns, spread some linen pretty thickly with chalk ointment, and lay over the part, and give the patient some brandy and water if much exhausted; then send for a medical man. If not much injured, and very painful, use the same ointment, or apply carded cotton dipped in lime water and linseed oil. If you please, you may lay cloths dipped in ether over the parts, or cold lotions. Treat scalds in the same manner, or cover with scraped raw potato; but the chalk ointment is the best. In the absence of all these, cover the injured part with treacle, and dust over it plenty of flour.

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1319. Body in Flames
Lay the person down on the floor of the room, and throw the tablecloth, rug, or other large cloth over him, and roll him on the floor.

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1320. Dirt in the Eye
Place your forefinger upon the cheek-bone, having the patient before you; then slightly bend the finger, this will draw down the lower lid of the eye, and you will probably be able to remove the dirt; but if this will not enable you to get at it, repeat this operation while you have a netting-needle or bodkin placed over the eyelid; this will turn it inside out, and enable you to remove the sand, or eyelash, &c., with the corner of a fine silk handkerchief. As soon as the substance is removed, bathe the eye with cold water, and exclude the light for a day. If the inflammation is severe, let the patient take a purgative, and use a refrigerant lotion.

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1321. Lime in the Eye
Syringe it well with warm vinegar and water in the proportion of one ounce of vinegar to eight ounces of water; take a purgative, and exclude light.

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1322. Iron or Steel Spiculę in the Eye
These occur while turning iron or steel in a lathe, and are best remedied by doubling back the upper or lower eyelid, according to the situation of the substance, and with the flat edge of a silver probe, taking up the metallic particle, using a lotion made by dissolving six grains of sugar of lead, and the same of white vitriol, in six ounces of water, and bathing the eye three times a day till the inflammation subsides. Another plan is—Drop a solution of sulphate of copper (from one to three grains of the salt to one ounce of water) into the eye, or keep the eye open in a wineglassful of the solution. Take a purgative, bathe with cold lotion, and exclude light to keep down inflammation.

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Sleep Falls Sweetly upon the Virtuous.

1323. Dislocated Thumb
This is frequently produced by a fall. Make a clove hitch, by passing two loops of cord over the thumb, placing a piece of rag under the cord to prevent it cutting the thumb; then pull in the same line as the thumb. Afterwards apply a cold lotion.

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1324. Cuts and Wounds
Clean cut wounds, whether deep or superficial, and likely to heal by the first intention, should never be washed or cleaned, but at once evenly and smoothly closed by bringing both edges close together, and securing them in that position by adhesive plaster. Cut thin strips of sticking-plaster, and bring the parts together; or if large and deep, cut two broad pieces, so as to look like the teeth of a comb, and place one on each side of the wound, which must be cleaned previously. These pieces must be arranged so that they shall interlace one another; then, by laying hold of the pieces on the right side with one hand, and those on the other side with the other hand, and pulling them from one another, the edges of the wound are brought together without any difficulty.

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1325. Ordinary Cuts
Ordinary cuts are dressed by thin strips, applied by pressing down the plaster on one side of the wound, and keeping it there and pulling in the opposite direction; then suddenly depressing the hand when the edges of the wound are brought together.

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1326. Contusions
Contusions are best healed by laying a piece of folded lint, well wetted with the extract of lead, on the part, and, if there is much pain, placing a hot bran poultice over the dressing, repeating both, if necessary, every two hours. When the injuries are very severe, lay a cloth over the part, and suspend a basin over it filled with cold lotion. Put a piece of cotton into the basin, so that it shall allow the lotion to drop on the cloth, and thus keep it always wet.

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1327. Hęmorrhage
Hęmorrhage, when caused by an artery being divided or torn, may be known by the blood issuing out of the wound in leaps or jerks, and being of a bright scarlet colour. If a vein is injured, the blood is darker and flows continuously. To arrest the latter, apply pressure by means of a compress and bandage. To arrest arterial bleeding, get a piece of wood (part of a mop handle will do), and tie a piece of tape to one end of it; then tie a piece of tape loosely over the arm, and pass the other end of the wood under it; twist the stick round and round until the tape compresses the arm sufficiently to arrest the bleeding, and then confine the other end by tying the string round the arm. A compress made by enfolding a penny piece in several folds of lint or linen, should, however, be first placed under the tape and over the artery.
If the bleeding is very obstinate, and it occurs in the arm, place a cork underneath the string, on the inside of the fleshy part, where the artery may be felt beating by any one; if in the leg, place a cork in the direction of a line drawn from the inner part of the knee towards the outer part of the groin. It is an excellent thing to accustom yourself to find out the position of these arteries, or, indeed, any that are superficial, and to explain to every person in your house where they are, and how to stop bleeding.
If a stick cannot be got, take a handkerchief, make a cord bandage of it, and tie a knot in the middle; the knot acts as a compress, and should be placed over the artery, while the two ends are to be tied around the thumb. Observe always to place the ligature between the wound and the heart. Putting your finger into a bleeding wound, and making pressure until a surgeon arrives, will generally stop violent bleeding.

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1328. Bleeding from the Nose
Bleeding from the nose, from whatever cause, may generally be stopped by putting a plug of lint into the nostrils, if this does not do, apply a cold lotion to the forehead; raise the head, and place over it both arms, so that it will rest on the hands; dip the lint plug, slightly moistened, into some powdered gum arabic, and plug the nostrils again; or dip the plug into equal parts of powdered gum arabic and alum, and plug the nose. Or the plug may be dipped in Friar's balsam, or tincture of kino. Heat should be applied to the feet; and, in obstinate cases, the sudden shock of a cold key, or cold water poured down the spine, will often instantly stop the bleeding. If the bowels are confined, take a purgative.

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Morning is Welcome to the Industrious.

1329. Violent Shocks
Violent shocks will sometimes stun a person, and he will remain unconscious. Untie strings, collars, &c.; loosen anything that is tight, and interferes with the breathing; raise the head; see if there is bleeding from any part; apply smelling-salts to the nose, and hot bottles to the feet.

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1330. Concussion
In concussion, the surface of the body is cold and pale, and the pulse weak and small, the breathing slow and gentle, and the pupil of the eye generally contracted or small. You can get an answer by speaking loud, so as to arouse the patient. Give a little brandy and water, keep the place quiet, apply warmth, and do not raise the head too high. If you tickle the feet, the patient feels it.

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1331. Compression of the Brain
In compression of the brain from any cause, such as apoplexy, or a piece of fractured bone pressing on it, there is loss of sensation. If you tickle the feet of the injured person he does not feel it. You cannot arouse him so as to get an answer. The pulse is slow and laboured; the breathing deep, laboured, and snorting; the pupil enlarged. Raise the head, loosen strings or tight things, and send for a surgeon. If one cannot be got at once, apply mustard poultices to the feet and thighs, leeches to the temples and hot water to the feet.

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1332. Choking
When a person has a fish bone in the throat, insert the forefinger, press upon the root of the tongue, so as to induce vomiting; if this does not do, let him swallow a large piece of potato or soft bread; and if these fail, give a mustard emetic.

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1333. Fainting, Hysterics, &c.
Loosen the garments, bathe the temples with water or eau-de-Cologne; open the window, admit plenty of fresh air, dash cold water on the face, apply hot bricks to the feet, and avoid bustle and excessive sympathy.

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1334. Drowning
Attend to the following essential rules:

1. Lose no time.

2. Handle the body gently.

3. Carry the body face downwards, with the head gently raised, and never hold it up by the feet.

4. Send for medical assistance immediately, and in the meantime act as follows:

5. Strip the body, rub it dry: then wrap it in hot blankets, and place it in a warm bed in a warm room.

6. Cleanse away the froth and mucus from the nose and mouth.

7. Apply warm bricks, bottles, bags of sand, &c., to the armpits, between the thighs, and to the soles of the feet.

8. Rub the surface of the body with the hands enclosed in warm dry worsted socks.

9. If possible, put the body into a warm bath.

10. To restore breathing, put the pipe of a common bellows into one nostril, carefully closing the other, and the mouth; at the same time drawing downwards, and pushing gently backwards, the upper part of the windpipe, to allow a more free admission of air; blow the bellows gently, in order to inflate the lungs, till the breast be raised a little; then set the mouth and nostrils free, and press gently on the chest: repeat this until signs of life appear. The body should be covered the moment it is placed on the table, except the face, and all the rubbing carried on under the sheet or blanket. When they can be obtained, a number of tiles or bricks should be made tolerably hot in the fire, laid in a row on the table, covered with a blanket, and the body placed in such a manner on them, that their heat may enter the spine. When the patient revives, apply smelling-salts to the nose, give warm wine or brandy and water.

Cautions.

1. Never rub the body with salt or spirits.

2. Never roll the body on casks.

3. Continue the remedies for twelve hours without ceasing.

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Pure Water is Better than Foul Wine.

1335. Hanging
Loosen the cord, or whatever it may be by which the person has been suspended. Open the temporal artery or jugular vein, or bleed from the arm; employ electricity, if at hand, and proceed as for drowning, taking the additional precaution to apply eight or ten leeches to the temples.

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1336. Apparent Death from Drunkenness
Raise the head, loosen the clothes, maintain warmth of surface, and give a mustard emetic as soon as the person can swallow.

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1337. Apoplexy and Fits Generally
Raise the head; loosen all tight clothes, strings, &c.; apply cold lotions to the head, which should be shaved; apply leeches to the temples, bleed, and send for a surgeon.

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1338. Suffocation from Noxious Gases, &c.
Remove to the fresh air; dash cold vinegar and water in the face, neck, and breast; keep up the warmth of the body; if necessary, apply mustard poultices to the soles of the feet and spine, and try artificial respirations as in drowning, with electricity.

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1339. Lightning and Sun Stroke
Treat the same as apoplexy.

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1340. Poisons, General Observations
The abbreviations used are as follows:—

E | effects or symptoms
T | treatment
A | antidotes or counter poisons
DA | dangerous antidotes.

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1341. Poison
A poison is a substance which is capable of altering or destroying some or all of the functions necessary to life. When a person is in good health, and is suddenly attacked, after having taken some food or drink, with violent pain, cramp in the stomach, feeling of sickness or nausea, vomiting, convulsive twitchings, and a sense of suffocation; or if he be seized, under the same circumstances, with giddiness, delirium, or unusual sleepiness, then it may be supposed that he has been poisoned.

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1342. Classes of Poisons
Poisons have been divided into four classes:

1. Those causing local symptoms.
2. Those producing spasmodic symptoms.
3. Narcotic or sleepy symptoms; and
4. Paralytic symptoms.

Poisons may be mineral, animal, or vegetable.

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1343. Procedure

1. Always send immediately for a Medical Man.

2. Save all fluids vomited, and articles of food, cups, glasses, &c., used by the patient before being taken ill, and lock them up.

3. Examine the cups to guide you in your treatment; that is, smell them, and look at them.

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1344. Give and Apply
As a rule give emetics after poisons that cause sleepiness and raving;—chalk, milk, eggs, butter, and warm water, or oil, after poisons that cause vomiting and pain in the stomach and bowels, with purging; and when there is no inflammation about the throat, tickle it with a feather to excite vomiting.

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1345. Arsenic
(White arsenic; orpiment, or yellow arsenic; realgar, red arsenic; Scheele's green, or arsenite of copper; King's yellow; ague drops; and arsenical paste.)

E | Little or no taste. Within an hour, heat and pain in the stomach, followed by vomiting of green, yellow, and bloody matter, burning, and violent thirst; purging, and twisting about the navel; pulse small, quick, and irregular, breathing laboured, voice hoarse, speaking painful; skin cold and clammy. Sometimes there are cramps and convulsions, followed by death.
T | Give plenty of warm water, _new milk_ in large quantities, lime water, white of egg, mixed with gruel or honey, gruel, linseed tea; apply leeches to the bowels, foment, and give starch or gruel enemas. Scrape the iron rust off anything you can get at, mix it with plenty of water, and give in large draughts frequently, and give an emetic of mustard or ipecacuanha. The chief dependence, however, must be placed on the use of the stomach-pump.
Caution | Never give large draughts of fluid until those given before have been vomited, because the stomach will not contract properly if filled with fluid, and the object is to get rid of the poison as speedily as possible.

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1346. Copper
(Blue vitriol, or bluestone; verdigris; verditer; verdigris crystals.)

E | An acid, rough, disagreeable taste in the mouth; a dry, parched tongue, with sense of strangling in the throat; coppery eructations; frequent spitting; nausea; frequent desire and effort to vomit, or copious vomiting; severe darting pains in the stomach; griping; frequent purging; belly swollen and painful; skin hot, and violent burning thirst; breathing difficult; intense headache and giddiness, followed by cold sweats, cramps in the legs, convulsions, and death.
A | White of eggs mixed with water (twelve to one pint), to be given in wineglassfuls every two minutes; iron filings mixed with water, or very strong coffee, accompanied by small and repeated doses of castor oil.
DA | Vinegar, bark, alkalies, gall nuts.
T | If there is much pain in the belly or stomach, apply leeches. Give large draughts of milk and water, to encourage vomiting

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1347. Mercury
(Corrosive sublimate; calomel; red precipitate; vermilion; turbeth mineral; prussiate of mercury.)

E | Acid metallic taste; tightness and burning in the throat; pain in the back part of the mouth, stomach, and bowels; anxiety of countenance; nausea; and vomiting of bloody and bilious fluids; profuse purging, and difficulty of making water; pulse small, hard, and quick; skin clammy, icy coldness of the hands and feet; and death in 24 or 36 hours.
A | White of eggs mixed with water, given as above; milk; flour and water, mixed pretty thick; linseed tea; and barley water.
T | Give large draughts of warm water, if you cannot get anything else; strong emetic of ipecacuanha, the stomach-pump, a dose of castor oil and laudanum. Apply poppy-head fomentations to bowels, and leeches if the belly is very tender.

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1348. Antimony
(Tartar emetic; butter of; Kermes' mineral.)

E | A rough metallic taste in the mouth, nausea, copious vomitings, sudden hiccough, purging, pains resembling those caused by colic, frequent and violent cramps, sense of choking, severe heartburn, pain at the pit of the stomach, difficult breathing, wildness of speech, cramp in the legs, and death.
A | Decoction or tincture of galls; strong tea; decoction or powder of Peruvian bark.
DA | White vitriol, ipecacuanha, as emetics.
T | Give large draughts of water, or sugar and water, to promote vomiting; apply leeches to the throat and stomach if painful; and give one grain of extract of opium dissolved in a wineglassful of sugar and water, as soon as the vomiting ceases, and repeat three times at intervals of a quarter of an hour; and finally, one grain, in a little castor oil emulsion, every six hours.

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1349. Tin
(Butter of tin; putty powder.)

E | Colic and purging.
A | Milk
T | Give warm or cold water to promote vomiting, or tickle the throat with a feather.

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1350. Zinc
(White vitriol; flowers of; chloride of.)

E | An astringent taste, sensation of choking, nausea, vomiting, purging, pain and burning in the throat and stomach, difficult breathing, pallor and coldness of the surface, pinched face, cramps of the extremities, but, with the exception of the chloride, seldom death.
A | For the two first give copious draughts of milk, and white of eggs and water, mucilage, and olive oil; for the third, carbonate of soda, and warm water in frequent draughts, with the same as for the other compounds.
T | Relieve urgent symptoms by leeching and fomentations, and after the vomiting give castor oil. For the chloride, use friction and warmth.

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Breath may Blow out a Candle, an Extinguisher Prevent Fire.

1351. Silver, Gold and Bismuth
Silver: (Lunar caustic; flowers of silver);
Gold (Chloride of);
and Bismuth (Nitrate; flowers of; pearl white),
are not frequently met with as poisons.

E | Burning pain in the throat, mouth, accompanied with the usual symptoms of corrosive poisons.
A | For silver, common salt and water; for gold and bismuth, no antidotes are known.
T | Give milk and mucilaginous fluids, and castor oil.

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1352. Acids
(Hydrochloric, or spirit of salt; nitric, or aquafortis; sulphuric, or oil of vitriol.)

E | Acid burning taste, acute pain in the gullet and throat, vomiting of bloody fluid, which effervesces when chalk is added to it; hiccough, tenderness of the belly, cold sweats, pinched face, convulsions, and death.
A | Give calcined magnesia, chalk, soap and water. Administer frequent draughts of water to weaken the acid with carbonate of soda, potass, or magnesia, to neutralize it; thick soap-suds made with common soap; chalk, or in default of the alkalies and chalk, break down the plaster of the wall or ceiling, mix in water, and give the sufferer. Excite vomiting, and repeat the remedies till all the acid is neutralized.

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1353. Chlorine (gas)

E | Violent coughing, tightness of the chest, debility, inability to stand.
A | The vapour of caustic ammonia to be inhaled, or ten drops of liquid ammonia to one ounce of water to be taken.
T | Dash cold water over the face, and relieve urgent symptoms.

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1354. Lead
(Sugar of; red lead; wine sweetened by; and water impregnated with).

E | Sugary astringent metallic taste, tightness of the throat, pains as if caused by colic, violent vomiting, hiccough, convulsions, and death.
A | Epsom or Glauber's salt; plaster of Paris; or phosphate of soda.
T | An emetic of sulphate of zinc (twenty-four grains to half a pint of water); leeches to belly; fomentations if necessary; and a dose of castor oil mixed with laudanum.

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1355. Phosphorus

E | Intense burning and pain in the throat and stomach.
A | Magnesia and carbonate of soda.
T | Large draughts of cold water, and tickle the throat with a feather.
Caution | Do not give oil or milk.

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1356. Lime

E | Burning in the throat and stomach, cramps in the belly, hiccough, vomiting, and paralysis of limbs.
A | Vinegar or lemon juice.
T | Thin starch water to be drunk frequently.

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1357. Alkalies
(Caustic potash; soda; ammonia.)

E | Acrid, hot, disagreeable taste; burning in the throat, nausea, and vomiting bloody matter; profuse purging, pain in the stomach, colic, convulsions, and death.
A | Vinegar and vegetable acids
T | Give linseed tea, milk, almond or olive oil, and excite vomiting.

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1358. Baryta
(Carbonate, pure, and muriate of, See Lime para. 1356.)

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1359. Nitre

E | Heartburn, nausea, violent vomiting, purging, convulsions, difficult breathing, violent pain in the bowels, kidneys, and bladder, with bloody urine.
T | Emetics, frequent draughts of barley water, with castor oil and laudanum.

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1360. Narcotic Poisons
(Bane berries; fool's parsley; deadly nightshade; water hemlock; thorn apple; opium, or laudanum; camphor, &c.)

E | Giddiness, faintness, nausea, vomiting, stupor, delirium, and death.
T | Give emetics, large draughts of fluids, tickle the throat, apply smelling salts to the nose, dash cold water over the face and chest, apply mustard poultices, and, above all, endeavour to rouse the patient by walking between two persons; and, if possible, by electricity; and give forty drops of sal-volatile in strong coffee every half-hour.

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1361. Vegetable Irritating Poisons
(Mezsreon; monk's-hood; bitter apple; gamboge; white hellebore, &c.)

E | Acrid, biting, bitter taste, choking sensation, dryness of the throat, retching, vomiting, purging, pains in the stomach and bowels, breathing difficult, and death.
T | Give emetics of camomile, mustard, or sulphate of zinc; large draughts of warm milk, or other bland fluids; foment and leech the belly if necessary, and give strong infusion of coffee.

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Take Care of Pence, Pounds will Take Care of Themselves.

1362. Oxalic Acid

E | Vomiting and acute pain in the stomach, general debility, cramps, and death.
A | Chalk
T | Give large draughts of lime water or magnesia.

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1363. Spanish Flies

E | Acrid taste, burning heat in the throat, stomach, and belly, bloody vomitings, colic, purging, retention of urine, convulsions, death.
T | Large draughts of olive oil; thin gruel, milk, starch enemas, linseed tea, laudanum, and camphorated water.

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1364. Poisonous Fish
(Old-wife; sea-lobster; mussel; tunny; blower; rock-fish, &c.)

E | Intense pain in the stomach after swallowing the fish, vomiting, purging, and sometimes cramps.
T | Give an emetic; excite vomiting by tickling the throat, and plenty of warm water. Follow emetics by active purgatives, particularly of castor oil and laudanum, or opium and calomel, and abate inflammation by the usual remedies.

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1365. Bites of Reptiles
(Viper; black viper; Indian serpents; rattle-snake.)

E | Violent and quick inflammation of the part, extending towards the body, soon becoming livid; nausea, vomiting, convulsions, difficult breathing, mortification, cold sweats, and death.
T | Suppose that the wrist has been bitten: immediately tie a tape between the wound and the heart, scarify the parts with a penknife, razor, or lancet, and apply a cupping-glass over the bite, frequently removing it and bathing the wound with volatile alkali, or heat a poker and burn the wound well, or drop some of Sir Wm. Burnett's Disinfecting Fluid into the wound, or cauterize the bite freely with lunar caustic, but not till the part has been well sucked with the mouth, or frequently washed and cupped. The strength is to be supported by brandy, ammonia, ether, and opium. Give plenty of warm drinks, and cover up in bed.

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1366. Mad Animals, Bite of

E | Hydrophobia, or a fear of fluids.
T | Tie a string tightly over the part, cut out the bite, and cauterize the wound with a red-hot poker, lunar caustic, or Sir Wm. Burnett's Disinfecting Fluid. Then apply a piece of "spongio-piline," give a purgative, and plenty of warm drink. Whenever chloroform can be procured, sprinkle a few drops upon a handkerchief, and apply to the nose and mouth of the patient before cauterizing the wound. When the breathing appears difficult, cease the application of the chloroform. A physician, writing in the Times, strongly urged this course, and stated, many years ago, that there is no danger, with ordinary care, in the application of the chloroform, while the cauterization may be more effectively performed.

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1367. Insect Stings
(Wasp, bee, gnat, hornet, gadfly, scorpion.)

E | Swelling, nausea, and fever.
T | Press the barrel of a watch-key over the part, so as to expose the sting, which must be removed. Give fifteen drops of hartshorn or sal-volatile in half a wine-glassful of camomile tea, and cover the part stung with a piece of lint soaked in extract of lead.

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1368. Cautions for the Prevention of Accidents
The following regulations should be engraved on the memory of all:

1. As many sudden deaths come by water, particular caution is therefore necessary in its vicinity.

2. Do not stand near a tree, or any leaden spout, iron gate, or palisade, in times of lightning.

3. Lay loaded guns in safe places, and never imitate firing a gun in jest.

4. Never sleep near charcoal; if drowsy at any work where charcoal fires are used, take the fresh air.

5. Carefully rope trees before they are cut down, that when they fall they may do no injury.

6. When benumbed with cold beware of sleeping out of doors; rub yourself, if you have it in your power, with snow, and do not hastily approach the fire.

7. Beware of damp.

8. Air vaults, by letting them remain open some time before you enter, or scattering powdered lime in them. Where a lighted candle will not burn, animal life cannot exist; it will be an excellent caution, therefore, before entering damp and confined places, to try this simple experiment.

9. Never leave saddle or draught horses, while in use, by themselves; nor go immediately behind a led horse, as he is apt to kick. When crossing a roadway always go behind a cart or carriage, never in front of it.

10. Do not ride on footways.

11. Look closely after children, whether they are up or in bed; and particularly when they are near the fire, an element with which they are very apt to amuse themselves.

12. Leave nothing poisonous open or accessible; and never omit to write the word "POISON" in large letters upon it, wherever it may be placed.

13. In walking the streets keep out of the line of the cellars, and never look one way and walk another.

14. Never throw pieces of orange peel, or broken glass bottles, into the streets.

15. Never meddle with gunpowder by candle-light.

16. In trimming a lamp with naphtha, never fill it. Leave space for the spirit to expand with warmth.

17. Never quit a room leaving the poker in the fire.

18. When the brass rod of the stair-carpet becomes loose, fasten it immediately.

19. In opening effervescing drinks, such as soda water, hold the cork in your hand.

20. Quit your house with care on a frosty morning.

21. Have your horses' shoes roughed directly there are indications of frost.

22. Keep lucifer matches in their cases, and never let them be strewed about.

23. Kick into the gutter any piece of orange peel that you may see on the pavement or the roadway. By so doing you may save many from meeting with dangerous accidents.

24. Never allow your servants to leave brooms, brushes, slop-pails, water cans, &c. in outside doorways, or at the head of a flight of stairs when engaged in house-work.

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If You are in Debt, Somebody Owns Part of You.

1369. Accidents in Carriages
It is safer, as a general rule, to keep your place than to jump out. Getting out of a gig over the back, provided you can hold on a little while, and run, is safer than springing from the side. But it is best to keep your place, and hold fast. In accidents people act not so much from reason as from excitement: but good rules, firmly impressed upon the mind, generally rise uppermost, even in the midst of fear.

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1370. Life Belts
An excellent and cheap life belt, for persons proceeding to sea, bathing in dangerous places, or learning to swim, may be thus made:—Take a yard and three quarters of strong jean, double, and divide it into nine compartments. Let there be a space of two inches after each third compartment. Fill the compartments with very fine cuttings of cork, which may be made by cutting up old corks, or (still better) purchased at the corkcutter's. Work eyelet holes at the bottom of each compartment, to let the water drain out. Attach a neck-band and waist-strings of stout boot-web, and sew them on strongly.

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1371. Another
Cut open an old boa, or victorine, and line it with fine cork-cuttings instead of wool. For ladies going to sea these are excellent, as they may be worn in stormy weather, without giving appearance of alarm in danger. They may be fastened to the body by ribands or tapes, of the colour of the fur. Gentlemen's waistcoats may be lined the same way.

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1372. Charcoal Fumes
The usual remedies for persons overcome with the fumes of charcoal in a close apartment are, to throw cold water on the head, and to bleed immediately; also apply mustard or hartshorn to the soles of the feet.

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Economy is the Easy Chair of Old Age.

1373. Cautions in Visiting the Sick
Do not visit the sick when you are fatigued, or when in a state of perspiration, or with the stomach empty—for in such conditions you are liable to take the infection. When the disease is very contagious, place yourself at the side of the patient which is nearest to the window. Do not enter the room the first thing in the morning, before it has been aired; and when you come away, take some food, change your clothing immediately, and expose the latter to the air for some days. Tobacco smoke is a preventive of malaria.

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1374. Children and Cutlery
Serious accidents having occurred to babies through their catching hold of the blades of sharp instruments, the following hint will be useful. If a child lay hold of a knife or razor, do not try to pull it away, or to force open the hand; but, holding the child's hand that is empty, offer to its other hand anything nice or pretty, and it will immediately open the hand, and let the dangerous instrument fall.

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1375. Directing Letters
It may sound like being over particular, but we recommend persons to make a practice of fully addressing notes, &c., on all occasions; when, in case of their being dropped by careless messengers (which is not a rare occurrence), it is evident for whom they are intended, without undergoing the inspection of any other person bearing a similar name.

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1376. Prevention of Fires
The following simple suggestions are worthy of observation:
Add one ounce of alum to the last water used to rinse children's dresses, and they will be rendered uninflammable, or so slightly combustible that in event of coming into contact with fire, they would only smoulder away very slowly, and not burst into flame. This is a simple precaution, which may be adopted in families of children. Bed curtains, and linen in general, may also be treated in the same way. Tungstate of soda has been recommended for the purpose of rendering any article of female dress incombustible. Any chemist will intimate to the purchaser the manner in which the tungstate of soda should be employed.

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1377. Precautions in Case of Fire
The following precautions should be impressed upon the memory of all our readers:

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1378. Fire!
Should a Fire break out, send off to the nearest engine or police station.

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1379. Water
Fill Buckets with Water, carry them as near the fire as possible, dip a mop into the water, and throw it in showers on the fire, until assistance arrives.

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1380. A Wet Blanket
If a Fire is violent, wet a blanket, and throw it on the part which is in flames.

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1381. Chimney Fire (1)
Should a Fire break out in the Kitchen Chimney, or any other, a blanket wetted should be nailed to the upper ends of the mantelpiece, so as to cover the opening entirely; the fire will then go out of itself: for this purpose two knobs should be permanently fixed in the upper ends of the mantelpiece, on which the blanket may be hitched.

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1382. Curtains on Fire
Should the Bed or Window Curtains be on fire, lay hold of any woollen garment, and beat it on the flames until extinguished.

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1383. No Draughts
Avoid leaving the Window Or Door open in the room where the fire has broken out, as the current of air increases the force of the fire.

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1384. Burning Staircase: Escape
Should the Staircase be burning, so as to cut off all communication, endeavour to escape by means of a trap-door in the roof, a ladder leading to which should always be at hand.

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1385. Avoid Hurry and Confusion
Avoid hurry and confusion; no person except a fireman, friend, or neighbour, should be admitted.

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1386. Dress on Fire
If a Lady's Dress takes Fire, she should endeavour to roll herself in a rug, carpet, or the first woollen garment she meets with.

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1387. Handy Baize
It is a Good Precaution to have always at hand a large piece of baize, to throw over a female whose dress is burning, or to be wetted and thrown over a fire that has recently broken out.

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Little Sticks Kindle the Fire, but Great Ones Put it Out.

1388. Use Pearlash
A Solution of Pearlash in Water, thrown upon a fire, extinguishes it instantly. The proportion is a quarter of a pound, dissolved in some hot water, and then poured into a bucket of common water.

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1389. Buckets and Mops
It is recommended to Householders to have two or three fire-buckets and a carriage-mop with a long handle near at hand; they will be found essentially useful in case of fire.

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1390. Check before Retiring
All householders, but particularly hotel, tavern, and inn-keepers, should exercise a wise precaution by directing that the last person up should look over the premises previous to going to rest, to ascertain that all fires are safe and lights extinguished.

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1391. To Extinguish a Fire in a Chimney (2)
So many serious fires have been caused by chimneys catching fire, and not being quickly extinguished, that the following method of doing this should be made generally known. Throw some powdered brimstone on the fire in the grate, or ignite some on the hob, and then put a board or something in the front of the fireplace, to prevent the fumes descending into the room. The vapour of the brimstone, ascending the chimney, will then effectually extinguish the fire.

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1392. To Extinguish a Fire in a Chimney (3).
To Extinguish a Fire in the chimney, besides any water at hand, throw on it salt, or a handful of flour of sulphur, as soon as you can obtain it; keep all the doors and windows tightly shut, and hold before the fireplace a blanket, or some woollen article, to exclude the air.

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1393. Escaping from a Fire
In escaping from a fire, creep or crawl along the room with your face close to the ground. Children should be early taught how to press out a spark when it happens to reach any part of their dress, and also that running into the air will cause it to blaze immediately.

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1394. Don't Read in Bed
Reading in bed at night should be avoided, as, besides the danger of an accident, it never fails to injure the eyes.

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1395. Warming a Bed
To heat a bed at a moment's notice, throw a little salt on the hot coals in the warming-pan, and suffer it to burn for a minute previous to use.

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1396. No Plant Life
Flowers and shrubs should be excluded from a bed-chamber.

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1397. Swimming
Every person should endeavour to acquire the power of swimming. The fact that the exercise is a healthful accompaniment of bathing, and that lives may be saved by it, even when least expected, is a sufficient argument for the recommendation. The art of swimming is, in reality, very easy. The first consideration is not to attempt to learn to swim too hastily. That is to say, you must not expect to succeed in your efforts to swim, until you have become accustomed to the water, and have overcome your repugnance to the coldness and novelty of bathing. Every attempt will fail until you have acquired a certain confidence in the water, and then the difficulty will soon vanish.

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What Thou Canst Do Thyself, Commit Not to Another.

1398. Dr. Franklin's Advice to Swimmers
"The only obstacle to improvement in this necessary and life-preserving art is fear: and it is only by overcoming this timidity that you can expect to become a master of the following acquirements. It is very common for novices in the art of swimming to make use of cork or bladders to assist in keeping the body above water; some have utterly condemned the use of them; however, they may be of service for supporting the body while one is learning what is called the stroke, or that manner of drawing in and striking out the hands and feet that is necessary to produce progressive motion. But you will be no swimmer till you can place confidence in the power of the water to support you; I would, therefore, advise the acquiring that confidence in the first place; especially as I have known several who, by a little practice, necessary for that purpose, have insensibly acquired the stroke, taught, as it were, by nature.
The practice I mean is this: choosing a place where the water deepens gradually, walk coolly into it till it is up to your breast; then turn round your face to the shore, and throw an egg into the water between you and the shore; it will sink to the bottom and be easily seen there if the water be clear. It must lie in the water so deep that you cannot reach to take it up but by diving for it. To encourage yourself in order to do this, reflect that your progress will be from deep to shallow water, and that at any time you may, by bringing your legs under you, and standing on the bottom, raise your head far above the water; then plunge under it with your eyes open, which must be kept open on going under, as you cannot open the eyelids for the weight of water above you; throwing yourself toward the egg, and endeavouring by the action of your hands and feet against the water to get forward, till within reach of it.
In this attempt you will find that the water buoys you up against your inclination; that it is not so easy to sink as you imagine, and that you cannot, but by active force, get down to the egg. Thus you feel the power of water to support you, and learn to confide in that power, while your endeavours to overcome it, and reach the egg, teach you the manner of acting on the water with your feet and hands, which action is afterwards used in swimming to support your head higher above the water, or to go forward through it.

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1399. Advice to Swimmers (2)
"I would the more earnestly press you to the trial of this method, because I think I shall satisfy you that your body is lighter than water, and that you might float in it a long time with your mouth free for breathing, if you would put yourself into a proper posture, and would be still, and forbear struggling; yet, till you have obtained this experimental confidence in the water, I cannot depend upon your having the necessary presence of mind to recollect the posture, and the directions I gave you relating to it. The surprise may put all out of your mind.

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1400. Advice to Swimmers (3)
"Though the legs, arms, and head of a human body, being solid parts, are specifically somewhat heavier than fresh water, as the trunk, particularly the upper part, from its hollowness, is so much lighter than water, so the whole of the body, taken altogether, is too light to sink wholly under water, but some part will remain above until the lungs become filled with water, which happens when a person, in the fright, attempts breathing while the mouth and nostrils are under water.

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1401. Advice to Swimmers (4)
"The legs and arms are specifically lighter than salt water, and will be supported by it, so that a human body cannot sink in salt water, though the lungs were filled as above, but from the greater specific gravity of the head. Therefore a person throwing himself on his back in salt water, and extending his arms, may easily lie so as to keep his mouth and nostrils free for breathing; and, by a slight motion of his hand, may prevent turning, if he should perceive any tendency to it.

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1402. Advice to Swimmers (5)
"In fresh water if a man throw himself on his back near the surface, he cannot long continue in that situation, but by proper action of his hands on the water; if he use no such action, the legs and lower part of the body will gradually sink till he come into an upright position, in which he will continue suspended, the hollow of his breast keeping the head uppermost.

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1403. Advice to Swimmers (6)
"But if in this erect position the head be kept upright above the shoulders, as when we stand on the ground, the immersion will, by the weight of that part of the head that is out of the water, reach above the mouth and nostrils, perhaps a little above the eyes, so that a man cannot long remain suspended in water with his head in that position.

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1404. Advice to Swimmers (7)
"The body continuing suspended as before, and upright, if the head be leaned quite back, so that the face look upward, all the back part of the head being under water, and its weight consequently in a great measure supported by it, the face will remain above water quite free for breathing, will rise an inch higher every inspiration, and sink as much every expiration, but never so low as that the water may come over the mouth.

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1405. Advice to Swimmers (8)
"If therefore a person unacquainted with swimming and falling accidentally into the water, could have presence of mind sufficient to avoid struggling and plunging, and to let the body take this natural position, he might continue long safe from drowning, till, perhaps, help should come; for, as to the clothes, their additional weight when immersed is very inconsiderable, the water supporting it; though when he comes out of the water, he will find them very heavy indeed.

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1406. Advice to Swimmers (9)
"But I would not advise any one to depend on having this presence of mind on such an occasion, but learn fairly to swim, as I wish all men were taught do in their youth; they would on many occasions, be the safer for having that skill; and on many more, the happier, as free from painful apprehensions of danger, to say nothing of the enjoyment in so delightful and wholesome an exercise. Soldiers particularly should, methinks, all be taught to swim; it might be of frequent use, either in surprising an enemy or saving themselves; and if I had now boys to educate, I should prefer those schools (other things being equal) where an opportunity was afforded for acquiring so advantageous an art, which, once learned, is never forgotten.

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1407. Advice to Swimmers (10)
"I know by experience, that it is a great comfort to a swimmer, who has a considerable distance to go, to turn himself sometimes on his back, and to vary, in other respects, the means of procuring a progressive motion.

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1408. Advice to Swimmers (11)
"When he is seized with the cramp in the leg, the method of driving it away is to give the parts affected a sudden, vigorous, and violent shock; which he may do in the air as he swims on his back.

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1409. Advice to Swimmers (12)
"During the great heats in summer, there is no danger in bathing, however warm we may be, in rivers which have been thoroughly warmed by the sun. But to throw one's self into cold spring water, when the body has been heated by exercise in the sun, is an imprudence which may prove fatal. I once knew an instance of four young men who, having worked at harvest in the heat of the day, with a view of refreshing themselves, plunged into a spring of cold water; two died upon the spot, a third next morning, and the fourth recovered with great difficulty. A copious draught of cold water, in similar circumstances, is frequently attended with the same effect in North America.

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1410. Advice to Swimmers (13)
"The exercise of swimming is of the most healthy and agreeable in the world. After having swum for an hour or two in the evening one sleeps coolly the whole night, even during the most ardent heat of summer. Perhaps, the pores being cleansed, the insensible perspiration increases, and occasions this coolness. It is certain that much swimming is the means of stopping diarrhœa, and even of producing a constipation. With respect to those who do not know how to swim, or who are affected with diarrhœa at a season which does not permit them to use that exercise, a warm bath, by cleansing and purifying the skin, is found very salutary, and often effects a radical cure. I speak from my own experience, frequently repeated, and that of others, to whom I have recommended this.

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1411. Advice to Swimmers (14)
"When I was a boy, I amused myself one day with flying a paper kite; and approaching the banks of the lake, which was nearly a mile broad, I tied the string to a stake, and the kite ascended to a very considerable height above the pond, while I was swimming. In a little time, being desirous of amusing myself with my kite, and enjoying at the same time the pleasure of swimming, I returned, and loosening from the stake the string, with the little stick which was fastened to it, went again into the water, where I found that, lying on my back, and holding the stick in my hand, I was drawn along the surface of the water in a very agreeable manner. Having then engaged another boy to carry my clothes round the pond, to a place which I pointed out to him on the other side, I began to cross the pond with my kite, which carried me quite over without the least fatigue, and with the greatest pleasure imaginable. I was only obliged occasionally to halt a little in my course, and resist its progress, when it appeared that by following too quickly, I lowered the kite too much; by doing which occasionally I made it rise again. I have never since that time practised this singular mode of swimming, and I think it not impossible to cross, in this manner, from Dover to Calais."

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1412. Using Life-Belts.
Those who prefer the Aid of Belts will find it very easy and safe to make belts upon the plan explained in pars. 1370, 1371; and by gradually reducing the floating power of the belts from day to day, they will gain confidence, and speedily acquire the art of swimming.

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A Child is the Brightest Ray in the Sunshire of the Parent's Heart.

1413. Staining—General Observations
When alabaster, marble, and other stones are coloured, and the stain is required to be deep, it should be poured on boiling hot, and brushed equally over every part, if made with water; if with spirit, it should be applied cold, otherwise the evaporation, being too rapid, would leave the colouring matter on the surface, without any, or very little, being able to penetrate. In greyish or brownish stones, the stain will be wanting in brightness, because the natural colour combines with the stain; therefore, if the stone be a pure colour, the result will be a combination of the colour and stain.
In staining bone or ivory, the colours will take better before than after polishing; and if any dark spots appear, they should be rubbed with chalk, and the article dyed again, to produce uniformity of shade. On removal from the boiling hot dye-bath, the bone should be immediately plunged into cold water, to prevent cracks from the heat.
If paper or parchment is stained, a broad varnish brush should be employed, to lay the colouring on evenly.
When the stains for wood are required to be very strong, it is better to soak and not brush them; therefore, if for inlaying or fine work, the wood should be previously split or sawn into proper thicknesses; and when it is necessary to brush the wood several times over with the stains, it should be allowed to dry between each coating.
When it is wished to render any of the stains more durable and beautiful, the work should be well rubbed with Dutch or common rushes after it is coloured, and then varnished with seed-lac varnish, or if a better appearance is desired, with three coats of the same, or shell-lac varnish. Common work only requires frequent rubbing with linseed oil and woollen rags. The remainder, with the exception of glass, will be treated in the following sections:

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A Laughing Child is the Best Portrait of Happiness.

1414. Alabaster, Marble, and Stone
Alabaster, marble, and stone, may be stained of a yellow, red, green, blue, purple, black, or any of the compound colours, by the stains used for wood.

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1415. Bone and Ivory: Black

1. Lay the article for several hours in a strong solution of nitrate of silver, and expose to the light.

2. Boil the article for some time in a strained decoction of logwood, and then steep it in a solution of persulphate or acetate of iron.

3. Immerse frequently in ink, until of sufficient depth of colour.

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1416. Bone and Ivory: Blue

1. Immerse for some time in a dilute solution of sulphate of indigo—partly saturated with potash—and it will be fully stained.

2. Steep in a strong solution of sulphate of copper.

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1417. Bone and Ivory: Green

1. Dip blue-stained articles for a short time in nitro-hydrochlorate of tin, and then in a hot decoction of fustic.

2. Boil in a solution of verdigris in vinegar until the desired colour is obtained.

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1418. Bone and Ivory: Red

1. Dip the articles first in the tin mordant used in dyeing, and then plunge into a hot decoction of Brazil wood—half a pound to a gallon of water—or cochineal.

2. Steep in red ink until sufficiently stained.

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1419. Bone and Ivory: Scarlet
Use lac dye instead of the preceding.

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1420. Bone and Ivory: Violet
Dip in the tin mordant, and then immerse in a decoction of logwood.

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1421. Bone and Ivory: Yellow

1. Impregnate with nitro-hydrochlorate of tin, and then digest with heat in a strained decoction of fustic.

2. Steep for twenty-four hours in a strong solution of the neutral chromate of potash, and then plunge for some time in a boiling solution of acetate of lead.

3. Boil the articles in a solution of alum—a pound to half a gallon—and then immerse for half an hour in the following mixture:—Take half a pound of turmeric, and a quarter of a pound of pearl-ash; boil in a gallon of water. When taken from this, the bone must be again dipped in the alum solution.

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Avoid Yourself What You Think Wrong in Your Neighbour.

1422. Horn
Horn must be treated in the same manner as bone and ivory for the various colours given under that heading.

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1423. Imitation of Tortoiseshell
First steam and then press the horn into proper shapes, and afterwards lay the following mixture on with a small brush, in imitation of the mottle of tortoiseshell:—Take equal parts of quicklime and litharge, and mix with strong soap-lees; let this remain until it is thoroughly dry, brush off, and repeat two or three times, if necessary. Such parts as are required to be of a reddish brown should be covered with a mixture of whiting and the stain.

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1424. Iron: Black, for ships' guns, shots, &c.
To one gallon of vinegar add a quarter of a pound of iron rust, let it stand for a week; then add a pound of dry lampblack, and three-quarters of a pound of copperas; stir it up at intervals for a couple of days. Lay five or six coats on the gun, &c., with a sponge, allowing it to dry well between each. Polish with linseed oil and soft woollen rag, and it will look like ebony.

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1425. Paper and Parchment: Blue

1. Stain the material green with the verdigris stain given in No. 1433, and brush over with a solution of pearlash—two ounces to the pint—till it becomes blue.

2. Use the blue stain for wood.

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1426. Paper and Parchment: Green and Red
The same as for wood.

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1427. Paper and Parchment: Orange
Brush over with a tincture of turmeric, formed by infusing an ounce of the root in a pint of spirit of wine; let this dry, and give another coat of pearlash solution, made by dissolving two ounces of the salt in a quart of water.

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1428. Paper and Parchment: Purple

1. Brush over with the expressed juice of ripe privet berries.

2. The same as for wood.

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1429. Paper and Parchment: Yellow

1. Brush over with tincture of turmeric.

2. Add anatto or dragon's-blood to the tincture of turmeric, and brush over as usual.

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1430. Wood: Black

1. Drop a little sulphuric acid into a small quantity of water, brush over the wood and hold to the fire; it will turn a fine black, and take a good polish.

2. Take half a gallon of vinegar, an ounce of bruised nut galls, of logwood chips and copperas each half a pound—boil well; add half an ounce of the tincture of sesquichloride of iron, formerly called the muriated tincture and brush on hot.

3. Use the stain given for ships' guns.

4. Take half a gallon of vinegar, half a pound of dry lampblack, and three pounds of iron rust, sifted. Mix, and let stand for a week. Lay three coats of this on hot, and then rub with linseed oil, and you will have a fine deep black.

5. Add to the above stain an ounce of nut galls, half a pound of log-wood chips, and a quarter of a pound of copperas; lay on three coats, oil well, and you will have a black stain that will stand any kind of weather, and one that is well suited for ships' combings, &c.

6. Take a pound of logwood chips, a quarter of a pound of Brazil wood, and boil for an hour and a half in a gallon of water. Brush the wood several times with this decoction while hot. Make a decoction of nut galls by simmering gently, for three or four days, a quarter of a pound of the galls in two quarts of water; give the wood three coats of this, and, while wet, lay on a solution of sulphate of iron (two ounces to a quart), and when dry, oil or varnish.

7. Give three coats with a solution of copper filings in aquafortis, and repeatedly brush over with the logwood decoction, until the greenness of the copper is destroyed.

8. Boil half a pound of logwood chips in two quarts of water, add an ounce of pearlash, and apply hot with a brush. Then take two quarts of the logwood decoction, and half an ounce of verdigris, and the same of copperas; strain, and throw in half a pound of iron rust. Brush the work well with this, and oil.

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The Highest Happiness is to be Good and to Do Good.

1431. Wood: Blue

1. Dissolve copper filings in aquafortis, brush the wood with it, and then go over the work with a hot solution of pearlash (two ounces to a pint of water) till it assumes a perfectly blue colour.

2. Boil a pound of indigo, two pounds of woad, and three ounces of alum, in a gallon of water; brush well over until thoroughly stained.

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1432. Imitation of Botany Bay Wood
Boil half a pound of French Berries (the unripe berries of the rhamnus infectorius) in two quarts of water till of a deep yellow, and while boiling hot give two or three coats to the work. If a deeper colour is desired, give a coat of logwood decoction over the yellow. When nearly dry form the grain with No. viii. black stain (see par. 1430) used hot; and when dry, dust and varnish.

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1433. Wood: Green
Dissolve verdigris in vinegar, and brush over with the hot solution until of a proper colour.

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1434. Wood: Mahogany Colour: Dark

1. Boil half a pound of madder and two ounces of logwood chips in a gallon of water, and brush well over while hot; when dry, go over the whole with pearlash solution, two drachms to the quart.

2. Put two ounces of dragon's-blood, bruised, into a quart of oil of turpentine; let the bottle stand in a warm place, shake frequently, and, when dissolved, steep the work in the mixture.

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1435. Wood: Light Red Brown

1. Boil half a pound of madder and a quarter of a pound of fustic in a gallon of water; brush over the work when boiling hot, until properly stained.

2. The surface of the work being quite smooth, brush over with a weak solution of aquafortis, half an ounce to the pint, and then finish with the following:— Put four ounces and a half of dragon's blood and an ounce of soda, both well bruised, to three pints of spirits of wine; let it stand in a warm place, shake frequently, strain, and lay on with a soft brush, repeating till of a proper colour; polish with linseed oil or varnish.

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1436. Wood: Purple
Brush the work several times with the logwood decoction used for No. vi. black (see par. 1430), and when perfectly dry, give a coat of pearlash solution—one drachm to a quart—taking care to lay it on evenly.

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1437. Wood: Red

1. Boil a pound of Brazil wood and an ounce of pearlash in a gallon of water, and while hot brush over the work until of a proper colour. Dissolve two ounces of alum in a quart of water, and brush the solution over the work before it dries.

2. Take a gallon of the above stain, add two more ounces of pearlash; use hot, and brush often with the alum solution.

1. Use a cold infusion of archil, and brush over with the pearlash solution used for No. 1434.

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1438. Imitation of Rosewood

1. Boil half a pound of logwood in three pints of water till it is of a very dark red, add half an ounce of salt of tartar; stain the work with the liquor while boiling hot, giving three coats; then, with a painter's graining brush, form streaks with No. viii. black stain (see par. 1430); let the work dry, and varnish.

2. Brush over with the logwood decoction used for No. vi. black, three or four times; put half a pound of iron filings into two quarts of vinegar; then with a graining brush, or cane bruised at the end, apply the iron filing solution in the form required, and polish with bees'-wax and turpentine when dry, or varnish.

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1439. Wood: Yellow

1. Brush over with the tincture of turmeric.

2. Warm the work and brush over with weak aquafortis, then hold to the fire. Varnish or oil as usual.

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1440. Laws of Employers and Employed

1441. Hiring and Dismissal
It is customary with respect to domestic servants, that if the terms are not otherwise defined, the hiring is by the month, and may be put an end to by either party giving a month's warning; or, at the will of the employer, a month's wages.

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1442. Dismissal
An employer may dismiss a servant upon paying wages for one month beyond the date of actual dismissal, the wages without service being deemed equivalent to the extra board and lodging with service.

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1443. Distinctions
There are Distinctions with respect to clerks, and servants of a superior class. A month's warning or wages will not determine the engagements of servants of this class.

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1444. Terms
The Terms on which clerks and superior servants are employed being very various, it is desirable to have some specific agreement, or other proof of the conditions of service and wages.

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1445. Need for Stamping
Agreements with menial servants need not be stamped; but contracts of a higher and special character should be.

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1446. Terms of Agreement
The Terms of an Agreement should be distinctly expressed, and be signed by both parties. And the conditions under which the agreement may be terminated by either party should be fully stated.

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1447. Mutuality of Interest
Every Agreement should bear Evidence of Mutuality of interest. If one party agrees to stay with another, and give gratuitous services, with the view of acquiring knowledge of a business, and the other party does not agree to employ and to teach, the agreement is void, as being without consideration.

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1448. Contract
An employer must Contract to employ, as well as a servant to serve, otherwise the employer may put an end to the contract at his own pleasure. In such a case a servant may be dismissed without notice.

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1449. Permanency
An Agreement to give Permanent Employment is received as extending only to a substantial and reasonable period of time, and that there shall be no immediate and peremptory dismissal, without cause.

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1450. Stipulation
When no Stipulation is made at the time of the hiring, or in the agreement, that a servant shall be liable for breakages, injuries from negligence, &c., the employer can only recover from the servant by due process of law.

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1451. Prudent Stipulation
It is a Prudent Stipulation that, if a servant quit his employ before the specified time, or without due notice, a certain amount of wages shall be forfeited; otherwise the employer can only recover by action for damages.

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1452. Livery Servants
In the case of Livery Servants, it should be agreed that, upon quitting service, they deliver up the liveries; otherwise disputes may arise that can only be determined by recourse to law.

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1453. Change of Trade
When a Master to whom an Apprentice is bound for a particular trade, changes that trade for another, the indenture binding the apprentice becomes null and void.

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1454. Act of God
If a Servant, retained for a year, happen within the period of his service to fall sick, or to be hurt or lamed, or otherwise to become of infirm body by the act of God, while doing his master's business, the master cannot put such servant away, nor abate any part of his wages for such time.

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1455. Terms of Discharge
But this does not interfere with the Right of an Employer to determine a contract for services in those cases where terms of discharge are specified in the contract of hiring. In such cases, inability to serve, through sickness or other infirmity, puts an end to right to wages, which are in consideration of such services.

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1456. Forfeit
When the Hiring of a Superior Servant is for a year, if the servant, prior to the expiration of the year, commits any act by which he may be lawfully discharged, he cannot claim wages for the part of the year which he may have served.

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1457. Claim
But a Menial Servant may claim up to the date of his dismissal, unless his discharge be for embezzlement or other felonious acts.

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1458. Death
Upon the Death of a Servant, his personal representative may claim arrears of wages due, unless the contract of employment specified and required the completion of any particular period.

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1459. Bankrupt Master
When a Master becomes Bankrupt, the wages or salary of any clerk or servant in his employ, not exceeding four months' wages or salary, and not more than £50, is payable in full before the general creditors receive anything. So also the wages of any labourer or workman not exceeding two months' wages. For any further sums due to him, the clerk, servant, or workman must prove against the bankrupt's estate the same as other creditors.

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1460. Receipts
Receipts should be taken for Wages paid. Where servants have been under age, it has been held that moneys advanced for fineries and extravagances unbecoming to a servant did not constitute payment of wages, and the employer has been compelled to pay again.

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1461. Moneys paid to a Married Woman
The receipt of a married woman is a good discharge for any wages or earnings, acquired or gained by her in any employment or occupation in which she is engaged separately from her husband.

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1462. Medical Attendance
A Master may become liable for Medical Attendance upon his sick servant if he calls in his own medical man, and orders him to attend to the servant.

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1463. End of Claim
When a Servant is Discharged for any just cause, he cannot claim wages beyond the last pay-day under the contract of hiring.

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1464. General Hiring
A General Hiring of a Clerk or warehouseman is for a year, even though the wages be paid by the month, unless a month's warning or wages be specified in the contract of employment.

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1465. Special Privileges
Where a Servant Reserves to Himself Special Privileges, such as particular portions of his time, the hiring becomes special, and cannot be governed by the terms of general engagements. So, also, where a servant stipulates to be exempted from particular duties that usually belong to his situation.

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1466. Refusal of Duty
Should a Servant Refuse to perform any duty required from him, his right so to refuse will generally be determined by the usages prevailing among servants of a similar class.

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1467. Seduction from Employment
A Servant being Seduced from the Employment of a master, the latter has a right of action against the seducer for losses sustained.

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1468. Masters Responsible
It is an Established Maxim in Law, that whoever does an act by the hands of another shall be deemed to have done it himself. And hence, in many matters, masters are responsible for the acts of their servants. But if a servant does an unlawful act, not arising out of the discharge of his duties to his master, then the employer is not responsible.

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1469. Purchase of Goods by Servants for Employer
A servant cannot by buying goods for his employer's use pledge his master's credit, unless his master authorized him to do so, or unless the master has previously paid for goods bought by the servant in like manner on a former occasion. If a master contracts with a servant to provide certain things and pays him for so doing, a tradesman supplying the things can only sue the servant and not the master for his money.

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1470. Privileged Communications
An action will not lie against an employer for giving an unfavourable character of a servant, even though it be in writing. Communications of this nature, in answer to inquiries, are considered privileged. But if it can be proved that an employer has given a false character from motives of malice, then an action for libel will lie against him; but the representations must be proved to be false as well as malicious.

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1471. Laws of Landlord and Tenant

1472. Leases
A lease is a conveyance of premises or lands for a specified term of years, at a yearly rent, with definite conditions as to alterations, repairs, payment of rent, forfeiture, &c. Being an instrument of much importance, it should always be drawn by a respectable attorney, who will see that all the conditions, in the interest of the lessee, are fulfilled.

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Saving Affords the Means of Giving.

1473. Precaution
In taking a lease, the tenant's solicitor should carefully examine the covenants, or if he take an underlease, he should ascertain the covenants of the original lease, otherwise, when too late, he may find himself so restricted in his occupation that the premises may be wholly useless for his purpose, or he may be involved in perpetual difficulties and annoyances; for instance, he may find himself restricted from making alterations convenient or necessary for his trade; he may find himself compelled to rebuild or pay rent in case of fire; he may find himself subject to forfeiture of his lease, or other penalty, if he should underlet or assign his interest, carry on some particular trade, &c.

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1474. Covenants
The covenants on the landlord's part are usually for the quiet enjoyment of the premises by the lessee. On the tenant's part, they are usually to pay the rent and taxes; to keep the premises in suitable repair; and to deliver up possession when the term has expired.

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1475. Rent and Taxes
The lessee covenants to pay the rent and all taxes, except the land and property taxes, which may be deducted from the rent.

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1476. Assignments
Unless there be a covenant against assignment, a lease may be assigned, that is, the whole interest of the lessee may be conveyed to another, or it may be underlet; if, therefore, it is intended that it should not, it is proper to insert a covenant to restrain the lessee from assigning or underletting. Tenants for terms of years may assign or underlet, but tenants at will cannot.

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1477. Repairs
A tenant who covenants to keep a house in repair is not answerable for its natural decay, but is bound to keep it wind and water tight, so that it does not decay for want of cover. A lessee who covenants to pay rent and keep the premises in repair, is liable to pay the rent although the premises may be burned down, unless a stipulation to the contrary be inserted in the lease.

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1478. Neglect of Repairs by Landlord
If a landlord covenant to repair, and neglect to do so, the tenant may do it, and withhold so much of the rent. But it is advisable that notice thereof should be given by the tenant to the landlord, in the presence of a witness, prior to commencing the repairs.

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1479. Right of Landlord to Enter Premises
A landlord may enter upon the premises (having given previous notice, although not expressed in the lease), for the purpose of viewing the state of the property.

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1480. Termination of Leases
A tenant must deliver up possession at the expiration of the term (the lease being sufficient notice), or he will continue liable to the rent as tenant by sufferance without any new contract; but if the landlord recognises such tenancy by accepting a payment of rent after the lease has expired, such acceptance will constitute a tenancy; but previous to accepting rent, the landlord may bring his ejectment without notice; for, the lease having expired, the tenant is a trespasser. A lease covenanted to be void if the rent be not paid upon the day appointed, is good, unless the landlord make an entry.

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1481. Rights of Married Women
Married Women, with the concurrence of their husbands, may grant leases by deed for any term. Husbands, seised in right of their wives, may grant leases for twenty-one years. If a wife is executrix, the husband and wife have the power of leasing, as in the ordinary case of husband and wife. A married woman living separate from her husband may by taking a lease bind her separate estate for payment of the rent and performance of the covenants.

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1482. Copyholders
Copyholders may not grant a lease for longer than one year, unless by custom, or permission of the lord: and the lease of a steward of a manor is not good, unless he is duly invested with a power for that purpose.

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1483. Notices
All notices, of whatever description, relating to tenancies, should be in writing, and the person serving the said notice should write on the back thereof a memorandum of the date on which it was served, and should keep a copy of the said notice, with a similar memorandum attached.

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1484. Yearly Tenancies
Houses are considered as let for the year, and the tenants are subject to the laws affecting annual tenancies, unless there be an agreement in writing to the contrary.

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1485. Agreement for taking a House on an Annual Tenancy

> Memorandum of Agreement, entered into this —— day of ——-18——, between R.A., of ——, and L.O., of of ——, as follows:
> The said R.A. doth hereby let unto the said L.O. a dwelling-house, situate in ——, in the parish of ——-, for the term of one year certain, and so on from year to year, until half a year's notice to quit be given by or to either party, at the yearly rent of —— pounds, payable quarterly; the tenancy to commence at —— day next.
> And the said R.A. doth undertake to pay the land-tax, the property-tax, and the sewer-rate, and to keep the said house in all necessary repairs, so long as the said L.O. shall continue therein. And the said L.O. doth undertake to take the said house of R.A. for the before-mentioned term and rent, and pay all rates and taxes, except as aforesaid. The said R.A. to be at liberty to re-enter if any rent shall be in arrear for 21 days, whether such rent has been demanded or not.
> Witness our hands, the day and year aforesaid.
> Witness, G.C.
> R.A.
> L.O.

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1486. Payment of Taxes by Landlord
If the landlord agree to pay all the rates and taxes, then a different wording of the agreement should take place, as thus:

> And the said R.A. doth undertake to pay all rates and taxes, of whatever nature or kind, chargeable on the said house and premises, and to keep the said house in all necessary repairs, so long as the said L.O. shall continue therein.

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1487. Indemnity from Arrears
If the landlord agree to secure the incoming tenant from all arrears (and the tenant should see to this) due on account of rent, rates, and taxes, the indemnification should be written on a separate paper, and in something like the following terms:

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1488. Indemnification against Rents, Rates and Taxes in Arrear

> I, R.A., landlord of a certain house and premises now about to be taken and occupied by L.O., do hereby agree to indemnify the said L.O. from the payment of any rent, taxes, or rates in arrear, prior to the date of the day at which his said tenancy commences. As witness my hand this —— day of —— 18——
> R.A., Landlord of the above premises.
> Witness, G.C.

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1489. Agreement for taking a House for Three Years
Memorandum of an agreement made the —— day of ——, 18 , between R.A., of ——, and L.O. of ——, as follows:

> The said R.A. doth let unto the said L.O. a house (and garden, if any) with appurtenances, situate in ——, in the parish of ——, for three years certain. The rent to commence from —— day next, at and under the yearly rent of ——, payable quarterly, the first payment to be at —— day next.
> The said L.O. doth agree to take the said house (and garden) of the said R.A. for the term and rent payable in manner aforesaid; and that he will, at the expiration of the term, leave the house in as good repair as he found it [reasonable wear and tear excepted]. The said R.A. to be at liberty to re-enter, if any rent shall be in arrear for 21 days, whether such rent has been demanded or not. Witness our hands.
> R.A.
> L.O.
> Witness, G.C.

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1490. Payment of Rent
Rent is usually payable at the regular quarter-days, namely, Lady-day, or March 25th; Midsummer-day, or June 24th; Michaelmas-day, September 29th; and Christmas-day, December 25th. It is due at mid-day; but no proceedings for non-payment, where the tenant remains upon the premises, can be taken till the next day.

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1491. Payment of Rent Imperative
No consideration will waive the payment of the rent, should the landlord insist on demanding it. Even should the house be burnt, blown, or fall down, the tenant is still liable for rent; and the tenancy can only be voidable by the proper notice to quit, the same as if the house remained in the most perfect condition.

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1492. Demanding Rent
The landlord himself is the person most proper to demand rent; he may employ another person, but if he does, he must authorize him by letter, or by power of attorney; or the demand may be objected to.

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1493. Receipt for Rent
When an agent has been duly authorized, a receipt from him for any subsequent rent is a legal acquittance to the tenant, notwithstanding the landlord may have revoked the authority under which the agent acted, unless the landlord should have given the tenant due and proper notice thereof.

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1494. Legal Tender
A tender of rent should be in the current coin of the kingdom. But a tender of Bank of England notes is good, even in cases of distress.

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1495. Form of a Receipt for Rent

> Received of Mr. L.O. the sum of ten pounds ten shillings, for a quarter's rent due at Lady-day last, for the house, No. ,— — street.
> £10 10s. [Stamp] R. A. ———

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1496. Receipt Given by an Agent
If the receipt be given by an agent, it should be signed:

> G. C.,
> Agent for R.A., landlord of the above premises.

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1497. Care of Receipts for Rent
Be careful of your last quarter's receipt for rent, for the production of that document bars all prior claim. Even when arrears have been due on former quarters, the receipt, if given for the last quarter, precludes the landlord from recovery thereof.

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1498. Notice to Quit
When either the landlord or tenant intends to terminate a tenancy, the way to proceed is by a notice to quit, which is drawn up in the two following ways:

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1499. Form of a Notice to Quit from a Tenant to his Landlord

> Sir,—I hereby give you notice, that on or before the ——day of ——next, I shall quit and deliver up possession of the house and premises I now hold of you, situate at ——, in the parish of ——, in the county of ——.
> Dated the ——day of ——, 18
> Witness, G.C.
> L.O.
> To Mr. R. A.

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1500. Notice from Landlord to his Tenant

> —Sir,—I hereby give you notice to quit and deliver up possession to me of the house and appurtenances, situate No ——, which you now hold of me, on or before ——next.
> Dated ——, 18 .
> (Signed) R.A. (landlord).
> To Mr. L. O.

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1501. Notice to Quit
An opinion is very generally entertained, however, that a quarter's warning to quit, where the house is of small rental, is sufficient notice; but where the rent is payable quarterly, or at longer intervals, this is a mistake, for unless a special agreement is made defining the time to be given as a warning, six months' notice to quit must be given, to expire on the same day of the year upon which the tenancy commenced. Where the rent is payable weekly or monthly, the notice to quit will be good if given for the week or month, provided care be taken that it expires upon the day of the week or month of the beginning of the tenancy.

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1502. Form of Notice from a Landlord to his Tenant to Quit or Pay an increased Rent

> To Mr. R. A.—Sir,—I hereby give you notice to deliver up possession, and quit on or before ———, the [_here state the house or apartment_] and appurtenances which you now hold of me in [_insert the name of street, &c._], and in default of your compliance therewith, I do and will insist on your paying me for the same, the [_annual or monthly_] rent of ——, being an additional rental of —— pounds per annum [_over and above the present annual rental_] rent, for such time as you shall detain the key and keep possession over the said notice.
> Witness my hand, this —— day of ——, 18.
> Witness, G.C.
> L.O.

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A Hungry Man Sees Far.

1503. Refusal to Give up Possession
If a tenant holds over, after receiving a sufficient notice to quit, in writing, he becomes liable to pay double the yearly value; if he holds over after having himself given even parole notice to quit, he is liable to pay double rent.

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1504. Lodgings and Lodgers

1505. The Goods of a Lodger
The goods of a lodger are not liable to distress for rent due to the superior landlord.

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1506. Distraint on Furniture, etc., of Lodger
If any furniture, goods, or chattels of a lodger are distrained for rent due to the superior landlord, the lodger should immediately serve the superior landlord or his bailiff with a declaration in writing, setting forth that the immediate tenant of the house has no interest in the things distrained which belong to the lodger, and also setting forth whether any and what rent is due, and for what period, from the lodger to his immediate landlord; and the lodger should pay to the superior landlord, or his bailiff, the rent so due from him, so much as shall be sufficient to discharge the claim of the superior landlord. The lodger should make out and sign an inventory of the things claimed by him, and annex it to this declaration.

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1507. Application to Magistrate, etc., if Landlord proceed with Distress.
If, after taking these steps, the superior landlord, or his bailiff, should proceed with a distress upon the lodger's goods, the lodger should apply to a stipendiary magistrate or to two justices of the peace, who will order his goods to be restored to him.

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1508. Broker Entering Apartments
A broker having obtained possession through the outer door, may break open any of the private doors of the lodgers, if necessary, for the purpose of distraining the goods of the tenant.

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1509. Renting for a specific Term
If lodgings are taken for a certain and specified time, no notice to quit is necessary. If the lodger, however, continues after the expiration of the term, he becomes a regular lodger, unless there is an agreement to the contrary. If he owes rent, the housekeeper can detain his goods whilst on the premises, or distrain, as a landlord may distrain the goods of a tenant.

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1510. Lodgers and Householders bound by the same Law
No distinction exists between lodgers and other tenants as to the payment of their rent, or the turning them out of possession; they are also similarly circumstanced with regard to distress for rent, as householders, except that (as above mentioned) the goods of lodgers cannot be distrained for rent due to the superior landlord.

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1511. Weekly Tenants
In case of weekly tenants, the rent should be paid weekly, for if it is once let to run a quarter, and the landlord accept it as a quarter, the tenant cannot be forced to quit without a quarter's notice.

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1512. Yearly Lodgers
Lodgings by the year should only be taken from a person who is either proprietor of the house, or holds possession for an unexpired term of years.

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1513. Furnished Lodgings
Furnished lodgings are usually let by the week, on payment of a fixed sum, part of which is considered as rent for the apartment, and part for the use of the furniture. In some instances an agreement is made for so much per week rent, and so much for the use of the furniture, and to place all moneys received to the account of the furniture, until that part of the demand shall be satisfied, as the landlord cannot distrain for the use of his furniture.

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He that Plays with Fire may be Burnt.

1514. Lodgers Leaving Apartments Without Notice
Persons renting furnished apartments frequently absent themselves without apprising the householder, perhaps with the rent in arrear. If there is probable reason to believe that the lodger has left, on the second week of such absence the householder may send for a policeman, and in his presence enter the lodger's apartment and take out the latter's property, and secure it until application is made for it.

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1515. Verbal Agreements
If a person make a verbal agreement to take lodgings at a future day, and decline to fulfil his agreement, the housekeeper has no remedy, and even the payment of a deposit makes no difference.

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1516. Landlord using Lodger's Apartment
If a landlord enter and use apartments while his tenant is in legal possession, without his consent, he forfeits his right to recover rent.

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1517. Lodgings to Immodest Women
If lodgings are let to an immodest woman, to enable her to receive visitors of the male sex, the landlord cannot recover his rent. But if the landlord did not know the character of the woman when he let the lodgings, he may recover, but not if after he knew the fact he permitted her to remain as his tenant. If the woman, however, merely lodges there, and has her visitors elsewhere, her character will not affect his claim for rent.

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1518. Rent Recoverable
If a lodger quit apartments without notice, the landlord can still recover his rent by action, although he has put up a bill in the window to let them.

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1519. Removing Goods
Removing goods from furnished lodgings, with intent to steal, is a felony: unlawfully pledging is a misdemeanour.

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1520. Liability for Rent
Where the lodger has removed, and there are no goods whereon to make a levy, the rent becomes a debt, and can only be recovered as such in the County Court of the district.

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1521. Agreement for Letting a Furnished House or Apartment

> Memorandum of an agreement made and entered into this —— day of ——, 18 , between R.A., of ——, of the one part, and L.O., of ——, of the other part, as follows:—That the said R.A. agrees to let, and the said L.O. to take, all that messuage or tenement (with the garden and appurtenances thereto) situate at, &c. [or if an apartment be the subject of demise, all the entire first floor, particularly describing the other appurtenances], together with all the furniture, fixtures, and other things mentioned and comprised in the schedule hereunder written, for the space of —— months, to be computed from the —— day of ——, at the rent of —— pounds per quarter, payable quarterly, the first quarterly payment to be made on the —— day of —— next ensuing the date hereof. And it is further agreed, by and between the said parties, that each party shall be at liberty to determine the said tenancy, on giving to the other a quarter's notice in writing. And the said L.O. agrees, that in the determination of the tenancy, he will deliver up the said dwelling-house (or the entire first floor, &c.), together with all the fixtures and furniture as aforesaid, in as good a condition as the same now are, reasonable wear and tear thereof excepted, and shall and will replace any of the crockery and china or other utensils that shall be broken or otherwise damaged. In witness, &c.—[Here is to follow the Inventory, or List of Articles referred to above.]

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1522. Remedies to Recover Rent
Distress is the most efficient remedy to recover rent, but care should be taken that it be done legally; if the distress be illegal, the party aggrieved has a remedy by action for damages. Excessive distresses are illegal. The distrainer ought only to take sufficient to recover the rent due, and costs; if, however, the articles sell for a greater sum than is sufficient to pay these, the remainder must be returned to the tenant, who can demand a bill of the sale, and recover the overplus, if any.

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Play Not with Edged Tools.

1523. Distress, Legal and Illegal
A distress can be made only for rent that is due, and cannot be made until the day after, nor unless it has been demanded by the landlord or his agent. The outer door must not be broken open for the purpose of distraining, neither can the distress be made between sun-setting and sun-rising, nor on Sunday, Good Friday, or Christmas-day; nor after the rent has been tendered to the landlord or his agent. A second distress can be made, if the value of the first is not enough to pay the real and costs, but not if, at the time of making the first distress, there were sufficient goods upon the premises to satisfy the full amount, if the landlord had then thought proper to take them. Wearing apparel and bedding of debtor and his family, and tools or implements of trade to the value of £5 are exempt from seizure, except where a tenant holds possession after term of tenancy or notice to quit has expired.

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1524. Seizure of Goods removed
Goods conveyed off the premises to prevent a distress may be seized anywhere within thirty days after the removal, and if force is resorted to by the landlord, it must be in the presence of a constable; but goods removed before the rent is actually due cannot be followed, but the rent can be recovered by action as a debt in the County Court. The general rule is, that nothing can be distrained which cannot be returned in the same condition as before the distress was made.

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1525. Appraisement
Section 1 of the Act 2 W. and M., cap. 5, requiring appraisement before sale of goods, is repealed, and appraisement is not necessary unless demanded in writing by the tenant, or owner of the goods, who must pay the cost of such appraisement and subsequent removal of goods for sale. Appraisement made by the distraining broker, or any interested person, is illegal.

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1526. Bankrupts' Rent
In cases of bankruptcy not more than one year's lent is obtainable by distress; if more be due, the landlord is only entitled to come in with the rest of the creditors for the further sum due.

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1527. Illegal Charges for Distraint
By the 51 and 52 Vic. cap. 21 (Law of Distress Amendment Act, 1888), no person distraining for rent shall take other charges than those hereafter scheduled: any party charging more can be sued for treble the amount unlawfully taken.

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1528. Expenses of Distraint

| £ | s. | d.
--- | --- | --- | ---
Levying a distress (under £20) [Over £20 and under £50, 3 p.c. on the amount; £50 to £200, 2-1/2 p.c.; above £200, 1 p.c.] | 0 | 3 | 0
Man in possession, per day, if rent due be under £20. | 0 | 4 | 6
Ditto, over £20 (Man to provide his own board in all cases.) | 0 | 5 | 0

The above charges are payable on account simply of the levy: if the sum due, with the above charges, be not paid within five days (or 15 days on written request of debtor), and the goods are removed and sold by auction, all expenses of such removal and sale are deductible from the amount realized.

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1529. Brokers' Charges
Brokers must give copies of charges in all cases.

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1530. Valuation and Sale of Goods
The goods, when valued, are usually bought by the appraiser at his own valuation, and a receipt at the bottom of the inventory, witnessed by the person who swore them, is a sufficient discharge.

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1531. Stamped Agreements
Much uncertainty having existed as to the legal nature of the agreements on paper between landlords and tenants, the following communication to the proper authorities, and their reply, will be interesting to all concerned:

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1532. About Agreements

> "To the Commissioners of Inland Revenue,
> Somerset House,
> London.—Middlesbro',
> Aug. 18th, 1855.
> Sirs,—The sea-port town of Middlesbro', in the county of York, contains about 14,000 inhabitants, and many dwelling-houses and shops are let from quarter to quarter, and from year to year, upon written memorandums of agreement, where the rents are under £20 a year; and as some difference of opinion exists respecting the proper stamp duties to be paid on such agreements, your opinion is requested, whether the common lease stamp for such an agreement will be sufficient, or what other stamps (if any) will such memorandums require?
> Your most obedient servant,
> Wm. Myers, Solicitor."

Answer

> "Inland Revenue Office,
> Somerset House,
> London,
> 27th August, 1855.
> Sir,—The Board having had before them your letter of the 18th inst., I am directed, in reply, to state that the documents therein referred to will be chargeable with stamp duty as leases whether the tenancy be from quarter to quarter, or from year to year. I am, sir, your obedient servant,
> Thomas Fingle.
> W. Myers, Esq."

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1533. Stamped Documents
In all cases where the law requires a stamp, whether for an agreement or a receipt, do not omit it. As the stamp laws are liable to frequent alterations, it is best to refer to the tables in the recognised almanacks for the year, or to make inquiries at the stamp offices.

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1534. Debtor and Creditor

1535. Bankruptcy
The former distinction between insolvents and bankrupts is now abolished. All debtors, traders or not, are now subject to the laws of bankruptcy. Married Women are now liable to be made bankrupt; but no person under age, except under certain circumstances, with the sanction of the Receiver. Liquidation by private arrangement is abolished.

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1536. Bankruptcy Proceedings
Bankruptcy proceedings commence with a petition, either by the debtor himself or by a creditor or creditors. All petitions go before the High Court (or the district County Court), and no composition or arrangement is sanctioned until after the debtor has been publicly examined. All proceedings are controlled by the Court. For bankruptcy purposes, the County Courts have all the powers and jurisdiction of the High Court of Justice.

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1537. Acts of Bankruptcy
"Acts of Bankruptcy" comprise:—Assignment of property for benefit of creditors; fraudulent transfer of property; leaving, or remaining out of, England, or absence from dwelling-house to defeat or delay creditors; filing declaration of insolvency or presenting a bankruptcy petition against self; levy of execution; failure to comply with a bankruptcy notice to pay a judgment debt; giving notice to creditors of suspension of payment; and having a receiving order made against one.

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1538. Receiving Order
If a debtor commit an act of bankruptcy, the Court may, on petition either by creditor or debtor, make a receiving order for the protection of the estate. All receiving orders to be advertised in the London Gazette and locally.

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1539. Petition
A creditor (or creditors) cannot present a petition unless the debt (or debts) amount to £50; the debt must be a liquidated sum, payable now or at some future time; the act of bankruptcy on which the petition is grounded must have occurred within three months before presentation of petition; and the debtor must be domiciled in, or within a year before petition have resided in or had a place of business in, England. No petition can, after presentment, be withdrawn without leave of the Court. A creditor's petition must be accompanied by affidavits verifying the statements therein.

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1540. Official Receiver
On a receiving order being made, the debtor's property vests in the Official Receiver, who must summon a first meeting of creditors, giving to each not less than seven days' notice of time and place in the Gazette and locally.

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1541. The Meeting of Creditors
The meeting of creditors summoned as above shall consider whether a proposal for a composition or scheme of arrangement shall be entertained, or whether the debtor shall be adjudged bankrupt, and the mode of dealing with the debtor's property.

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1542. Duties of Debtor
The debtor must furnish the Official Receiver with a full statement of his affairs in the prescribed form, verified by affidavit, and all such information as the Receiver may require. This statement, if made on a debtor's petition, must be submitted to the Receiver within three days of the date of the receiving order; if on a creditor's petition, within seven days; or the debtor will be liable to be adjudged bankrupt on petition to the Court by Receiver or creditor.

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A Swallow Makes not Summer or Spring-time.

1543. Public Examination
Before any resolution or composition is approved by creditors, a public examination of the bankrupt, on oath, must be held by the Court, at which the Receiver must be present.

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1544. Composition or Scheme of Arrangement
The creditors may at their first meeting or any adjournment thereof, by special resolution, entertain a composition or scheme of arrangement, and if the same be accepted by the creditors, application must be made to the Court to approve it, the Official Receiver reporting as to the terms of the composition or arrangement, which the Court will approve or reject according to the circumstances.

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1545. Default in Payment of Instalments
Default in payment of instalments, in composition or scheme, renders the debtor liable to be adjudged bankrupt on application by any creditor to the Court.

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1546. Adjudication of Bankruptcy when a Composition is not accepted
If after a receiving order has been made the creditors resolve that the debtor be adjudged bankrupt, or pass no resolution, or do not meet, or if a composition or scheme is not accepted and approved within fourteen days after the debtor's public examination, the Court will adjudge the debtor bankrupt, and his property shall become divisible among his creditors, and shall vest in a Trustee. Notice of such adjudication must be advertised in the _London Gazette_ and locally.

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1547. Appointment of Trustee
The creditors of a bankrupt may, by resolution, appoint a Trustee of the debtor's property. If this has not been done prior to adjudication, the Official Receiver shall call a creditors' meeting for that purpose. The creditors may resolve to leave the appointment to the committee of inspection. The person appointed shall give security to the Board of Trade, which shall, if it sees fit, certify the appointment. If no Trustee is appointed by the creditors, the Board may appoint one.

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1548. Committee of Inspection
A committee of inspection must not exceed five, nor be less than three, in number, and must be creditors qualified to vote, or their authorised representatives.

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1549. Bankrupt's Responsibilities
The bankrupt must render every assistance to creditors in realizing his property. He must produce a clear statement of his affairs at the first meeting. He must be present for public examination on the day named by the Court and the adjournment thereof. He must also furnish a list of debts due to or from him. He must attend all meetings of creditors, and wait on the Trustee when required to answer any questions regarding his property, and to execute all documents and to carry out anything that may be ordered by the Trustee or the Court.

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1550. Trustee's Duties (1)
The trustee's duties are to manage the estate and distribute the proceeds, under regulation of the committee of inspection, or of resolutions arrived at by the creditors at any general meeting. He has to call meetings of committee and creditors when necessary. He can transfer or dispose of the bankrupt's property for the benefit of the creditors as the bankrupt could have done himself prior to his bankruptcy. He can also carry on the bankrupt's business if necessary, compromise or arrange with creditors, and sell bankrupt's property by public auction or private contract.

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1551. Trustee's Duties (2)
The trustee must render accounts to the Board of Trade not less than twice a year; and must pay all money received into the Bankruptcy Estates Account, kept by the Board of Trade at the Bank of England, and not, in any circumstances, into his private banking account.

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1552. Priority Debts
Certain debts have priority, and must be paid in full, or as far as assets will admit. These are—parochial and local rates, due at date of receiving order, or within a year before; assessed land, property, and income tax, up to April 5th next before date of order, not exceeding one year's assessment; wages and salaries of clerks, servants, labourers, or workmen, not exceeding £50, due for four months' service.

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What is Done Well Enough, is Done Quickly Enough.

1553. Distraint with Bankruptcy
Landlord may distrain for rent either before or after bankruptcy, but only for one year's rent if after bankruptcy. Any balance beyond one year's rent must be proved as in case of an ordinary debt.

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1554. Allowance for Maintenance
Allowance for maintenance may be made to bankrupt by the Trustee with consent of committee of inspection, for his support, or for services in winding up the estate. Where the bankrupt is a beneficed clergyman, the Trustee may apply for sequestration of profits, and, with concurrence of the bishop, allow a sum equal to a curate's stipend for bankrupt's services in the parish. In the case of officers and civil servants, in receipt of salary, the Court directs what part of bankrupt's income shall be reserved for benefit of creditors.

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1555. Declaration of Final Dividend
A final dividend may be declared when the Trustee and committee of inspection consider that as much of the estate has been realised as can be done fairly without needlessly protracting the bankruptcy.

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1556. Close of Bankruptcy
Bankruptcy may be declared closed, and order to that effect published in the London Gazette, when the Court is satisfied that all bankrupt's property has been realised, or a satisfactory arrangement or composition made with the creditors.

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1557. Grant of Order of Discharge
Order of discharge may be granted by the Court on the application of the bankrupt at any time after adjudication. The Court may suspend or withhold order if bankrupt has kept back property or acted fraudulently.

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1558. Fraud
In cases of fraud, the bankrupt may be proceeded against under the Debtors Act, 1869, under which he may be imprisoned for not exceeding two years with or without hard labour.

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1559. Void Settlement
Settlement of property by a Debtor on wife and children will become void if the settlor becomes bankrupt within two years after date of settlement, and within ten years unless it can be proved that the settlor was able to pay his debts when settlement was made without aid of property settled. This does not apply to a settlement made before marriage, or after marriage of property accruing in the right of wife, or settlement made in favour of purchaser in good faith for valuable consideration.

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1560. Arrest of the Debtor
Arrest of the debtor may be ordered by the Court if, after a bankruptcy notice or petition, there is reason to believe he is about to abscond or to remove, conceal, or destroy any of his goods, books, &c., or if, after a receiving order, he removes any goods above the value of £5, or if, without good cause, he fails to attend the Court for examination.

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1561. Breach of Promise of Marriage
Oral engagements and promises to marry will sustain an action, unless the marriage is limited to take place upwards of a year from the making of the contract, in which case the agreement to marry must be in writing. No plaintiff can recover a verdict unless his or her testimony shall be corroborated by some other material evidence in support of the promise. The conduct of the suitor, subsequent to the breaking off the engagement, would weigh with the jury in estimating damages. An action may be commenced although the gentleman is not married. The length of time which must elapse before action must be reasonable. A lapse of three years, or even half that time, without any attempt by the gentleman to renew the acquaintance, would lessen the damages very considerably—perhaps do away with all chance of success, unless the delay could be satisfactorily explained.
The mode of proceeding is by an action at law. For this an attorney must be retained, who will manage the whole affair to its termination. The first proceeding (the writ, service thereof, &c.) costs from £2 to £5. The next proceeding—from a fortnight to a month after service of the writ—costs about £5 more. The whole costs, to the verdict of the jury, from £35 to £50, besides the expenses of the lady's witnesses. If the verdict be in her favour, the other side have to pay her costs, with the exception of about £10. If the verdict be against her, the same rule holds good, and she must pay her opponent's costs—probably from £60 to £70.

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Too Many Cooks Spoil the Broth.

1562. Before Going to Law
Before legal proceedings are commenced, a letter should be written to the gentleman, by the father or brother of the lady, requesting him to fulfil his engagement. A copy of this letter should be kept, and it had better be delivered by some person who can prove that he did so, and that the copy is correct: he should make a memorandum of any remarks or conversation.

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1563. Examples
We give an abstract or two from the law authorities: they will, we have no doubt, be perused by our fair readers with great attention, and some satisfaction.

> "A man who was paying particular attentions to a young girl, was asked by the father of the latter, after one of his visits, what his intentions were, and he replied, 'I have pledged my honour to marry the girl in a month after Christmas'; and it was held that this declaration to the father, who had a right to make the inquiry, and to receive a true and correct answer, taken in connection with the visits to the house, and the conduct of the young people towards each other, was sufficient evidence of a promise of marriage."

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1564. Length of Engagement
"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 unreasonably long period of time, the contract would be voidable, at the option of either of the parties, as being in restraint of matrimony. If no time is fixed and agreed upon for the performance of the contract, it is in contemplation of law a contract to marry within a reasonable period after request."

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1565. Call or Refusal
"Either of the Parties, therefore, after the making of such a contract, may call upon the other to fulfil the engagement; 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 fulfilment of the engagement may treat the betrothment as at end, and bring an action for damages for a breach of the engagement. If both parties lie by for an unreasonable period, and neither renew 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."

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1566. Roman Law
"The Roman Law very properly considered the term of two years amply sufficient for the duration of a betrothment; 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 engagement, the girl was released from the contract."

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1567. Deed of Separation between a Man and his Wife

> This indenture, made the —— day of ——, in the year of our Lord 1864, between Charles B——, of ——, of the first part, Anna R—— B—— (the wife of the said Charles B——), of the second part, and G—— R—— B—— of the third part: Whereas the said Charles B—— and Anna R——, his wife, have, for good reasons, determined to live separate and apart from each other, and on that consideration the said Charles B—— hath consented to allow unto the said Anna R—— B—— a clear weekly payment or sum of ——s., for her maintenance and support during her life, in manner hereinafter contained: And whereas the said G—— R—— B—— hath agreed to become a party to these presents, and to enter into the covenant hereinafter contained on his part:
> Now this indenture witnesseth, that in pursuance of the said agreement, he, the said Charles B—, for himself, his heirs, executors, and administrators, doth covenant, promise, and agree, to and with the said G—R—B—, his executors, administrators, and assigns in manner following, that is to say, that he, the said Charles B—, shall and will, from time to time, and at all times hereafter, permit and suffer the said Anna R—B—to live separate and apart from him, the said Charles B—, as if she were sole and unmarried, and in such place and places as to her from time to time shall seem meet; and that he, the said Charles B—, shall not nor will molest or disturb the said Anna R—B—in her person or manner of living, nor shall, at any time or times, hereafter require, or by any means whatever, either by ecclesiastical censures, or by taking out citation, or other process, or by commencing or instituting any suit whatsoever, seek or endeavour to compel any restitution of conjugal rights, nor shall not nor will commence or prosecute proceedings of any description against the said Anna R—B—in any ecclesiastical court or elsewhere; nor shall nor will use any force, violence, or restraint to the person of the said Anna R—B—; nor shall nor will, at any time during the said separation, sue, or cause to be sued, any person or persons whomsoever for receiving, harbouring, lodging, protecting, or entertaining her, the said Anna R—B—, but that she, the said Anna R—B—, may in all things live as if she were a feme sole and unmarried, without the restraint and coercion of the said Charles B—, or any person or person by his means, consent, or procurement; and also that all the clothes, furniture, and other the personal estate and effects, of what nature or kind soever, now belonging or at any time hereafter to belong to, or be in the actual possession of her, the said Anna R—B—; and all such sums of money and personal estate as she, the said Anna R—B—, or the said Charles B—in her right, shall or may at any time or times during the said separation acquire or be entitled to at law or in equity, by purchase, gift, will, intestacy, or otherwise, shall be the sole and separate property of the said Anna R—B—, to manage, order, sell, dispose of, and use the same in such manner, to all intents and purposes, as if she were a feme sole and unmarried:
> And further, that he, the said Charles B—, his executors or administrators, or some or one of them, shall and will well and truly pay, or cause to be paid, unto the said G—R—B, his executors, administrators, or assigns, a clear weekly payment or sum of —s., on Monday in each and every week during the life of the said Anna R—B—, but in trust for her, the said Anna R—B—, for her separate maintenance and support: And the said G—R—B—, for himself, his heirs, executors, and administrators, doth hereby covenant and agree to and with the said Charles B—, his executors, administrators, and assigns, that she, the said Anna R—B—, shall not nor will not, at any time or times hereafter, in any wise molest or disturb him the said Charles B—, or apply for any restitution of conjugal rights, or for alimony, or for any further or other allowance or separate maintenance than the said weekly sum of —s; and that he, the said G—R— his heirs, executors, or administrators, shall and will, from time to time, at all times hereafter, save, defend, and keep harmless and indemnify the said Charles B—, his heirs, executors, and administrators, and his and their lands and tenements, goods and chattels, of, from, and against all and all manner of action and actions, suit and suits, and all other proceedings whatsoever which shall or may at any time hereafter be brought, commenced, or prosecuted against him the said Charles B—, his heirs, executors, or administrators, or any of them, and also of, from, and against all and every sum and sums of money, costs, damages, and expenses which he, the said Charles B—, his executors, administrators, and assigns, shall or may be obliged to pay, or shall or may suffer, sustain, or be put unto, for, or by reason, or on account of any debt or debts which shall, at any time hereafter, during such separation as aforesaid, be contracted by the said; Anna R— B—, or by reason, or means, or on account of any act, matter, cause, or thing whatsoever relating thereto. In witness whereof, the said parties to these presents have hereunto set their hands and seals, the day and year first above written.

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At Open Doors Dogs Come In.

1568. Divorce and other Matrimonial Causes
The powers of the Ecclesiastical Court are abolished in these cases, which are now taken in the Probate, Divorce, and Admiralty Division of the High Court.

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Idle Folks Take the Most Pains.

1569. Divorce ą mensā et thoro
By Divorce ą mensā et thoro is meant a separation only; it does not sever the matrimonial tie, so as to permit the parties to contract another marriage. These are now called judicial separations.

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1570. Suits of Jactitation of Marriage
By suits of jactitation of marriage is meant suits which are brought when a person maliciously and falsely asserts that he or she is already married to another, whereby a belief in their marriage is spread abroad, to the injury of the complaining party.

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1571. Absolute Divorce
By absolute divorce is meant a dissolution of the marriage, by which the parties are set absolutely free from all marital engagements, and capable of subsequent marriage. In these cases a decree nisi is first obtained, which is made absolute after the lapse of a certain time, unless the decree should be set aside by subsequent appeal.

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1572. Grounds of Divorce
The grounds of divorce are very various, and in most cases fit only for confidential communication to a solicitor. In all cases a highly respectable professional adviser should be employed.

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1573. Sentence of Judicial Separation
A sentence of judicial separation may be obtained either by the husband or the wife, on the ground of desertion without cause for two years or upwards. To constitute wilful desertion on the part of the husband, his absence must be against the will of his wife, and she must not have been a consenting party to it.

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1574. Insufficient Grounds
Persons cannot be legally separated upon the mere disinclination of one or both to live together. The disinclination must be proved upon, reasons that the law recognises; and the court must see that those reasons actually exist.

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1575. Costs
The amount of costs of a judicial separation or a divorce varies from £25 to £500 or more, according to the circumstances of the suit, and the litigation that may ensue. But a person being a pauper may obtain relief from the court by suing in forma pauperis. Any such person must lay a case before counsel, and obtain an opinion from such counsel that he or she has reasonable grounds for appealing to the court for relief. The opinion of the counsel must then be laid before the judge ordinary, and leave be obtained to proceed with the suit.

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1576. Magisterial Order for Protection of Wife's Property
When a wife is able to prove that her husband has deserted her without cause and against her will, she may obtain from the Matrimonial Court, or from the judge ordinary, an order to protect her against his creditors, and against any person claiming under him, by way of purchase or otherwise, any property she may acquire by her own lawful industry, or may become possessed of after such desertion.

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1577. Obtaining an Order
The order may in any case be obtained from the court, and when the wife lives in London, from a police magistrate; or where she lives in the country, from two magistrates sitting in petty sessions.

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1578. Nature of the Order (1)
The order does not prevent the Husband returning to his Wife, but only prevents his taking her earnings while the desertion continues.

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Home is Home, be it Ever So Homely.

1579. Nature of the Order (2)
The order, when obtained, puts the wife in the same position with regard to ownership of property and the right to sue and be sued upon contracts (that is, all bargains and business transactions), as if she had obtained the decree of judicial separation, placing her, in fact, if the situation of a single woman.

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1580. Penalty
If after this Order is made, the husband, or any creditor of his, or person claiming through him by purchase or otherwise, should seize or continue to hold any property of the wife, after notice of such order, the wife may bring an action against her husband or such other person, and may recover the property itself, and double its value in money.

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1581. Liability of Husband for Wife's Debts
A husband is only liable for the debts and liabilities of his wife contracted before marriage to the extent of the property which he receives from, or becomes entitled to through his wife. The wife herself is liable to the extent of her separate property for all debts incurred by her either before or after marriage.

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1582. Earnings, etc., of Married Women
A married woman, after January 1, 1883, may carry on business separate from her husband, and is entitled absolutely for her separate use to all wages and earnings acquired by her in any employment, occupation, or trade, in which she is engaged, and which she carries on separately from her husband, and to all money acquired by her through the exercise of any literary, artistic, or scientific skill, and her receipt alone is a good discharge for the amount.

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1583. Personal Property, etc., of Married Women
A woman married after January 1, 1883, is entitled to hold all real and personal property which she was entitled to either at or after marriage, for her separate use.

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1584. To Search for Wills
If you wish to examine a will, your best course is to go to "The Wills Office," at Somerset House, Strand, have on a slip of paper the name of the testator—this, on entering, give to a clerk whom you will see at a desk on the right. At the same time pay a shilling, and you will then be entitled to search all the heavy Index volumes for the testator's name. The name found, the clerk will hand over the will for perusal, and there is no difficulty whatever, provided you know about the year of the testator's death. The Indexes are all arranged and numbered according to their years.
Not only the names of those who left wills are given, but also of those intestates to whose effects letters of administration have been granted. There is no charge beyond the shilling paid for entering. If you require a copy of the will, the clerk will calculate the expense, and you can have the copy in a few days. No questions whatever are asked—nor does the length of the will, or the time occupied in reading it, make any difference in the charge. Beyond the shilling paid on entering, there is no other demand whatever, unless for copying the whole or a portion of the will.
If the deceased at the time of his death had a fixed place of abode within the district of any of the District Registries attached to the Court of Probate, the will may now be proved, or letters of administration obtained from the district registrar. There are numerous district registries, viz., at Liverpool, Manchester, Bristol, York, Newcastle, Durham, and other places. If the will has not been proved in London, it will be found in the registry of the district in which the deceased dwelt at the time of his death. The same rules are observed in the country as in London, with regard to examination, &c. The fee—one shilling—is the same in all. Having ascertained that the deceased left a will, and that it has been proved, the next inquiry is, "Where was it proved?" The above explanation and remarks apply also to the administrations granted to the effects of those who died without wills.

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Every Man's House is His Castle.

1585. Making a Will
The personal property of any person deceased, left undisposed of by deed or will, is divisible among his widow, should he leave one, and his next of kin, in the following order:

1. Children, grandchildren, great-grandchildren, &c. The next inheritors, in the absence of these, are,

2. Father;—if none, mother, and brothers and sisters, and their children (but not their grandchildren);

3. His grandfathers and grandmothers;—if none,

4. His uncles and aunts;—if none,

5. His cousins, and great-nephews and nieces.

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1586. Further Details on Intestacy
If the Deceased leave a Widow, but no child or children, one half of his personal estate will fall to his widow, and the other half will be divisible among the next of kin. The father of an intestate without children is entitled to one half of his estate, if he leave a widow, and to the whole if he leave no widow. When the nearest of kin are the mother and the brothers and sisters, the personal estate is divisible in equal portions, one of which will belong to the mother, and one to each of the brothers and sisters; and if there be children of a deceased brother or sister, an equal portion is divisible among each family of children.

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1587. Valid Wills (1)
Wills, to be Valid, can only be made by persons at or above the age of twenty-one, and in a sound state of mind at the time of making the last will and testament; not attainted of treason; nor a felon; nor an outlaw. As regards the power of married women to make wills, a married woman may make a will, disposing, as she may think fit, of all property to which she is entitled for her separate use.

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1588. Valid Wills (2)
No will is valid unless it is in writing, signed at the foot or end thereof by the testator, or by some other person in his presence and by his direction. And such signature must be made or acknowledged by the testator, in the presence of two or more witnesses, all of whom must be present at the same time, and such witnesses must attest and subscribe the will in the presence and with the knowledge of the testator.

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1589. Irrevocable
A Will or Codicil once made cannot be altered or revoked, unless through a similar formal process to that under which it was made; or by some other writing declaring an intention to revoke the same, and executed in the manner in which an original will is required to be executed; or by the burning, tearing, or otherwise destroying the same by the testator, or by some person in his presence and by his direction with the intention of revoking the same.

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1590. Loses Effect
No Will or Codicil, or any part of either, that has once been revoked by any or all of these acts, can be revived again, unless it be executed in the manner that a fresh will or codicil is required to be.

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1591. Alterations
Alterations in Wills or Codicils require the signature of the testator and of two witnesses to be made upon the margin, or upon some other part of the will, opposite or neat to the alteration.

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1592. Revoked by Marriage
Every Will is revoked by the subsequent marriage of the testator or testatrix, except a will made in the exercise of a power of appointment, when the property appointed thereby would not, in default of appointment, pass to the heir, executor, or administrator, or next of kin of the testator or testatrix.

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1593. Basic Requirements
There being no Stamp Duty, or tax, on a will itself, it should be written on plain parchment or paper. Nor is it necessary, though always advisable where means are sufficient, to employ a professional adviser to draw up and complete the execution of a will.

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1594. Identifying a Illegitimate Child
If it be intended to give a legacy to an illegitimate child, the testator must not class him with the lawful children, or designate him simply as the child of his reputed parent, whether father or mother, but must describe the child by name as the reputed child of —— or ——, so as to leave no doubt of identity.

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1595. Paraphernalia
Wearing apparel, jewels, &c., belonging to a wife are considered in law her "paraphernalia;" and though liable for the husband's debts while living, cannot be willed away from her by her husband, unless he wills to her other things in lieu thereof, expressing such intention and desire in the will.
The wife may then make her choice whether she will accept the substituted gift, or remain possessed of what the law declares her entitled to.

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Half a Loaf is Better than No Bread.

1596. Property of Different Kinds
Where property is considerable, and of different kinds,—or even where inconsiderable, if of different kinds, and to be disposed of to married or other persons, or for the benefit of children, for charities, or trusts of any description, it is absolutely necessary and proper that a qualified legal adviser should superintend the execution of the will.

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1597. Executors
When a person has resolved upon making a will, he should select from among his friends persons of trust to become his executors, and should obtain their consent to act. And it is advisable that a duplicate copy of the will should be entrusted to the executor or executors. Or he should otherwise deposit a copy of his will, or the original will, in the office provided by the Probate Division of the High Court for the safe custody of wills.

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1598. Simple Form of Will
The following is a simple Form Of Will:

> This is the last will and testament of J—— B——, of No. 3, King's Road, Chelsea. I hereby give, devise, and bequeath to my wife, Mary B——, her heirs, executors, and administrators, for her and their own use and benefit, absolutely and for ever, all my estate and effects, both real and personal, whatsoever and wheresoever, and of what nature and quality soever; and I hereby appoint her, the said Mary B——, sole executrix of this my will. In witness whereof I have hereunto set my hand this —— day of ——, one thousand eight hundred and ——.
> John B——.
> Signed by the said John B—— in the presence of us, present at the same time, who, in his presence, and in the presence of each other, attest and subscribe our names as witnesses hereto.
> John Williams, 15, Oxford Street, Westminster.
> Henry Jones, 19, Regent Street, Westminster.

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1599. Other Forms of Wills
Other forms of wills give particular legacies to adults, or to infants, with direction for application of interest during minority; to infants, to be paid at twenty-one without interest; specific legacies of government stock; general legacies of ditto; specific legacies of leasehold property or household property; immediate or deferred annuities; to daughters or sons for life, and after them their children; legacies with directions for the application of the money; bequests to wife, with conditions as to future marriage; define the powers of trustees, provide for and direct the payment of debts, &c. All these more complicated forms of wills require the superintendence of a professional adviser.

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1600. Crossing Cheques
If cheques have two parallel lines drawn across them, with or without the addition of the words "& Co.," they will only be paid to a banker.

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1601. Banker's Name across Cheque
If, in addition, the name of any particular banker be written across the cheque, it will only be paid to that banker or his agent.

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1602. Effect of Words "Not Negotiable" on Cheque
If the words "Not Negotiable" be written across a cheque, the lawful holder of the cheque is not prevented thereby from negotiating it. The effect of these words is to prevent any person receiving a cheque so marked from acquiring a better title to it than the person had from whom he received it. If, therefore, such a cheque has been stolen, the thief cannot, by passing it away for value, vest in the person so acquiring it a good title.

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1603. Repayment of Money, etc., borrowed when under Age
An infant, or person under twenty-one years of age, is not liable to repay money borrowed by him, nor to pay for goods supplied to him, unless they be necessaries.

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1604. Acceptance of Liability
Even if a person after coming of age promise to pay debts contracted during infancy, he is not liable, whether the promise be made in writing or not.

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Wilful Waste Makes Woeful Want.

1605. Limitation of Recovery of Land or Real Estate
A person becoming entitled to any land or real estate, must bring an action to recover it within twelve years from the time when his right accrued, otherwise his claim will be barred by the "Statute of Limitations."

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1606. Recovery of Damages by Workmen from Employer
By the "Employers' Liability Act," 1880, a workman may recover from his employer damages for personal injuries sustained by him in the course of his employment, if the accident happen through any one of the following causes:

1. A defect in the way, works, machinery, or plant used in the employer's business, and which defect the employer negligently allows to remain unremedied.

2. The negligence of some superintendent or overlooker in the service of the employer.

3. The negligence of the foreman or other person in the service of the employer, whose orders or directions the workman was bound to obey and did obey.

4. The act or omission of any person in the service of the employer done or made in obedience to the rules, bye-laws, or instructions of the employer.

5. The negligence of any person in the service of the employer who has the charge or control of any signal, points, locomotive engine, or train upon a railway.

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1607. Amount Recoverable
The largest sum which a workman can recover in any of the above cases is limited to the amount of the average earnings for three years of a person in his situation.

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1608. Notice to Employer
Notice in writing of the injury must be given to the employer, or sent by registered post, giving the name and address of the person injured, the date of the accident, and stating in ordinary language the cause of the injury.

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1609. Actions for Compensation to be brought in County Court
All actions for compensation under the above Act must be brought in the County Court, and commenced within six months of the accident, or, in case the workman die and the action is brought by his representatives, then within twelve months from his death.

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1610. Bills of Sale
The "Bills of Sale Act," which came into operation on November 1, 1882, effects several noteworthy changes of the utmost importance. It repeals part of the Act of 1878, which repealed the Act of 1854.

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1611. What the term "Bill of Sale" includes
The term "bill of sale" is made to include, in addition to those assignments of personal property which were within its meaning under the Act of 1854, "inventories of goods with receipt thereto attached; and receipts for purchase-moneys of goods," where the goods remain in the possession of the seller, and also an agreement to give a bill of sale.

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1612. What the term "Personal Chattels" includes
The term "personal chattels" has also a wider meaning than under the old law, as it includes fixtures and growing crops when separately assigned, and trade machinery when assigned, together with an interest in land so as to require registration.

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1613. Chief Provisions of the Act
All bills of sale made or given in consideration of any sum under £30 are void. No bill of sale executed after the Act shall be any protection to the goods comprised therein against distress for poor and other parochial rates.

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1614. Instruments giving Powers of Distress
Certain instruments giving powers of distress are also to be registered under the Act to be of any validity against the trustees in bankruptcy or execution creditors.

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1615. Registration of Bill of Sale
Every bill of sale must be registered within seven days of its making, instead of within twenty-one days as under the old law; and provision is made to prevent the evasion of the Act of 1878 by means of renewed bills of sale in respect of the same debt—a practice much resorted to up to the passing of that Act in order to avoid registration.

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Wise People are the Most Modest.

1616. Renewal of Registration
Registration of unsatisfied bills of sale must he renewed every five years.

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1617. Voidance of Bill of Sale
A bill of sale executed within seven days after the execution of a prior unregistered bill of sale, if comprising all or part of the same chattels, and if given as a security for the same debt or any part thereof, will be absolutely void.

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1618. Bills of Sale to be Executed in presence of Solicitor
To prevent necessitous persons being inveigled by sharpers into signing bills of sale for sums in excess of advances, or in blank, as has been done in some cases, every bill of sale had to be executed in the presence of a solicitor, but under the Bills of Sale Act, 1882, this is no longer imperative, the condition only affecting bills drawn under the Act of 1878.

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1619. Preserving Fruit
The grand secret of preserving is to deprive the fruit of its water of vegetation in the shortest time possible; for which purpose the fruit ought to be gathered just at the point of proper maturity. An ingenious French writer considers fruit of all kinds as having four distinct periods of maturity—the maturity of vegetation, of honeyfication, of expectation, and of coction.

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1620. The First Period
The first period he considers to be that when, having gone through the vegetable processes up to the ripening, it appears ready to drop spontaneously. This, however, is a period which arrives sooner in the warm climate of France than in the colder orchards of England; but its absolute presence may be ascertained by the general filling out of the rind, by the bloom, by the smell, and by the facility with which it may be plucked from the branch. But even in France, as generally practised in England, this period may be hastened, either by cutting circularly through the outer rind at the foot of the branch, so as to prevent the return of the sap, or by bending the branch to a horizontal position on an espalier, which answers the same purpose.

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1621. The Second Period
The second period, or that of Honeyfication, consists in the ripeness and flavour which fruits of all kinds acquire if plucked a few days before arriving at their first maturity, and preserved under a proper degree of temperature. Apples may acquire or arrive at this second degree of maturity upon the tree, but it too often happens that the flavour of the fruit is thus lost, for fruit over-ripe is always found to have parted with a portion of its flavour.

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1622. The Third Stage
The third stage, or of Expectation, as the theorist quaintly terms it, is that which is acquired by pulpy fruits, which, though sufficiently ripe to drop off the tree, are even then hard and sour. This is the case with several kinds both of apples and pears, not to mention other fruits, which always improve after keeping in the confectionery,—but with respect to the medlar and the quince, this maturity of expectation is absolutely necessary.

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1623. The Fourth Degree
The fourth degree of maturity, or of Coction, is completely artificial, and is nothing more nor less than the change produced upon fruit by the aid of culinary heat.

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1624. Maturity of Vegetation
We have already pointed out the first object necessary in the preservation of fruit, its maturity of vegetation, and we may apply the same principle to flowers or leaves which may be gathered for use.

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1625. Flowers
The flowers ought to be gathered a day or two before the petals are ready to drop off spontaneously on the setting of the fruit: and the leaves must he plucked before the season has begun to rob them of their vegetable juices. The degree of heat necessary for the purpose of drying must next be considered, as it differs considerably with respect to different substances.

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1626. Degrees of Heat Required
Flowers or aromatic plants require the smallest increase of heat beyond the temperature of the season, provided that season be genial: something more for rinds or roots, and a greater heat for fruits; but this heat must not be carried to excess.

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Fools Have an Abundance of Vanity.

1627. Proportions of Heat
Philosophic confectioners may avail themselves of the thermometer; but practice forms the best guide in this case, and therefore we shall say, without speaking of degrees of Fahrenheit or Réaumur, that if the necessary heat for flowers is one, that for rinds and roots must be one and a quarter, that for fruits one and three quarters, or nearly double of what one may be above the freezing point.

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1628. Hints about making Preserves
It is not generally known that boiling fruit a long time, and skimming it well, without sugar, and without a cover to the preserving pan, is a very economical and excellent way—economical, because the bulk of the scum rises from the fruit, and not from the sugar; but the latter should be good. Boiling it without a cover allows the evaporation of all the watery particles therefrom, and renders the preserves firm and well flavoured. The proportions are, three quarters of a pound of sugar to a pound of fruit. Jam made in this way of currants, strawberries, raspberries, or gooseberries, is excellent. The sugar should be added after the skimming is completed.

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1629. To make a Syrup
Dissolve one pound of sugar in about a gill of water, boil for a few minutes, skimming it till quite clear. To every two pounds of sugar add the white of one egg well beaten. Boil very quickly, and skim carefully while boiling.

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1630. Covering for Preserves
White paper cut to a suitable size, dipped in brandy, and put over the preserves when cold, and then a double paper tied over the top. All preserves should stand a night before they are covered. Instead of brandy, the white of eggs may be used to glaze the paper covering, and the paper may be pasted round the edge of the pot instead of tied—it will exclude the air better.

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1631. To Bottle Fruits
Let the fruit to be preserved be quite dry, and without blemish. Take a bottle that is perfectly clean and dry within, and put in the fruit in layers, sprinkling sugar between each layer, put in the bung, and tie bladder over, setting the bottles, bung downwards, in a large stewpan of cold water, with hay between to prevent breaking. When the skin is just cracking, take them out. All preserves require exclusion from the air. Place a piece of paper dipped in sweet oil over the top of the fruit; prepare thin paper, immersed in gum-water, and while wet, press it over and around the top of the jar; as it dries, it will become quite firm and tight.

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1632. Keeping Apples
Apples for keeping should be laid out on a dry floor for three weeks. They may then be packed away in layers, with dry straw between them. Each apple should be rubbed with a dry cloth as it is put away. They should be kept in a cool place, but should be sufficiently covered with straw to protect them from frost. They should be plucked on a dry day.

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1633. Dried Apples
Dried apples are produced by taking fine apples of good quality, and placing them in a very slow oven for several hours. Take them out occasionally, rub and press them flat. Continue until they are done. If they look dry, rub over them a little clarified sugar.

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1634. Preserved Rhubarb
Peel one pound of the finest rhubarb, and cut it into pieces of two inches in length; add three quarters of a pound of white sugar, and the rind and juice of one lemon—the rind to be cut into narrow strips. Put all into a preserving kettle, and simmer gently until the rhubarb is quite soft; take it out carefully with a silver spoon, and put it into jars; then boil the syrup a sufficient time to make it keep well,—say one hour,—and pour it over the fruit. When cold, put a paper soaked in brandy over it, and tie the jars down with a bladder to exclude the air. This preserve should be made in the spring.

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1635. Dry Apricots
Gather before ripe, scald in a jar put into boiling water, pare and stone them; put into a syrup of half their weight of sugar, in the proportion of half a pint of water to two pounds of sugar; scald, and then boil until they are clear. Stand for two days in the syrup, then put into a thin candy, and scald them in it. Keep two days longer in the candy, heating them each day, and then lay them on glasses to dry.

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1636. Preserved Peaches
Wipe and pick the fruit, and have ready a quarter of the weight of fine sugar in powder. Put the fruit into an ice-pot that shuts very close; throw the sugar over it, and then cover the fruit with brandy. Between the top and cover of the pot put a double piece of grey paper. Set the pot in a saucepan of water till the brandy is as hot as you can bear to put your finger into, but do not let it boil. Put the fruit into a jar, and pour on the brandy. Cover in same manner as preserves.

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1637. Brandy Peaches
Drop them into a weak boiling lye, until the skin can be wiped off. Make a thin syrup to cover them, boil until they are soft to the finger-nail; make a rich syrup, and add, after they come from the fire, and while hot, the same quantity of brandy as syrup. The fruit must be covered.

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1638. Preserved Plums (1)
Cut your plums in half (they must not be quite ripe), and take out the stones. Weigh the plums, and allow a pound of loaf sugar to a pound of fruit. Crack the stones, take out the kernels, and break them in pieces. Boil the plums and kernels very slowly for about fifteen minutes, in as little water as possible. Then spread them on a large dish to cool, and strain the liquor. Next day add your syrup, and boil for fifteen minutes. Put into jars, pour the juice over when warm, and tie up with bladder when cold, with paper dipped in brandy over the preserve.

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1639. Preserved Plums (2)
Another Way.—Plums for common use are very good done in treacle. Put your plums into an earthen vessel that holds a gallon, having first slit each plum with a knife. To three quarts of plums put a pint of treacle. Cover them over, and set them on hot coals in the chimney corner. Let them stew for twelve hours or more, occasionally stirring, and next day put them up in jars. Done in this manner, they will keep till the next spring.

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1640. To Preserve Lemons, Whole, for Dessert
Take six fine, fresh, well-shaped lemons, cut a hole just round the stalk, and with a marrow-spoon scoop out the pips, and press out the juice, but leave the pulp in the lemons. Put them into a bowl with two or three quarts of spring water, to steep out the bitterness. Leave them three days, changing the water each day; or only two days if you wish them to be very bitter. Strain the juice as soon as squeezed out, boil it with one pound of loaf sugar (setting the jar into which it was strained in a pan of boiling water fifteen or twenty minutes); tie it up, quite hot, with bladder, and set by till wanted. Taste the water the lemons are lying in at the end of the third day; if not bitter, lift the lemons out into a china-lined pan, pour the water through a strainer upon them, boil gently one or two hours; set by in a pan. Boil again next day, until so tender that the head of a large needle will easily pierce the rind. Put in one pound of loaf sugar, make it just boil, and leave to cool. Next day boil the syrup, and pour it on the lemons; add one pound of sugar, and hot water to supply what was boiled away. Lift out the lemons, and boil the syrup and pour on them again every day for a fortnight, then every three or four days, adding gradually three pounds of sugar. When the lemons look clear and bright, boil the syrup pretty hard, add the lemon juice which had been set by, just boil, skim; put the lemons into jars, pour the syrup upon them, and tie up the jars instantly with bladder.

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Vice Cheats its Votaries.

1641. Preserved Ginger
Scald the young roots till they become tender, peel them, and place in cold water, frequently changing the water: then put into a thin syrup, and, in a few days, put into jars, and pour a rich syrup over them.

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1642. To Preserve Eggs (1)
It has been long known to housewives, that the great secret of preserving eggs fresh is to place the small end downwards, and keep it in that position—other requisites not being neglected, such as to have the eggs perfectly fresh when deposited for keeping, not allowing them to become wet, keeping them cool in warm weather, and avoiding freezing in winter. Take an inch board of convenient size, say a foot wide, and two and a half feet long, and bore it full of holes, each about an inch and a half in diameter; a board of this size may have five dozen holes bored in it, for as many eggs. Then nail strips of thin board two inches wide round the edges to serve as a ledge. Boards such as this may now be made to constitute the shelves of a cupboard in a cool cellar. The only precaution necessary is to place the eggs as fast as they are laid in these holes, with the small end downwards, and they will keep for months perfectly fresh. The great advantage of this plan is the perfect ease with which the fresh eggs are packed away, and again obtained when wanted. A carpenter would make such a board for a trifling charge.

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1643. Preserving Eggs (2)
Another Method.—The several modes recommended for preserving eggs any length of time are not always successful. The egg, to be preserved well, should be kept at a temperature so low that the air and fluids within its shell shall not be brought into a decomposing condition; and, at the same time, the air outside of its shell should be excluded, in order to prevent its action in any way upon the egg.

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1644. Preserving Eggs (3), Mixture for
The following mixture for preserving eggs was patented several years ago by Mr. Jayne, of Sheffield. He alleged that by means of it he could keep eggs two years. A part of his composition is often made use of—perhaps the whole of it would be better. Put into a tub or vessel one bushel of quicklime, two pounds of salt, half a pound of cream of tartar, and mix the same together, with as much water as will reduce the composition, or mixture, to that consistence that it will cause an egg put into it to swim with its top just above the liquid; then place the eggs therein.

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1645. Preserving Eggs (4)
Eggs may be preserved by applying with a brush a solution of gum arabic to the shells, and afterwards packing them in dry charcoal dust.

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1646. Improving Bad Butter
Bad butter may be improved greatly by dissolving it in thoroughly hot water; let it cool, then skim it off, and churn again, adding a little good salt and sugar. A small portion can be tried and approved before doing a larger quantity. The water should be merely hot enough to melt the butter, or it will become oily.

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1647. Rancid Butter
This may be restored by melting it in a water bath, with some coarsely powdered animal charcoal, which has been thoroughly sifted from dust, and strained through flannel.

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1648. Salt Butter
Salt butter may be freshened by churning it with new milk, in the proportion of a pound of butter to a quart of milk. Treat the butter in all respects in churning as fresh. Cheap earthenware churns for domestic use may be had at any hardware shop.

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1649. To Preserve Milk
Provide bottles, which must be perfectly clean, sweet, and dry; draw the milk from the cow into the bottles, and as they are filled, immediately cork them well up, and fasten the corks with pack-thread or wire. Then spread a little straw at the bottom of a boiler, on which place the bottles, with straw between them, until the boiler contains a sufficient quantity. Fill it up with cold water; heat the water, and as soon as it begins to boil, draw the fire, and let the whole gradually cool. When quite cold, take out the bottles and pack them in sawdust, in hampers, and stow them in the coolest part of the house. Milk preserved in this manner, and allowed to remain even eighteen months in bottles, will be as sweet as when first milked from the cow.

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1650. Keeping Meat
Meat may be kept several days in the height of summer, sweet and good, by lightly covering it with bran, and hanging it in some high or windy room, or in a passage where there is a current of air.

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1651. Hams, Tongues, &c., Glazing for
Boil a shin of beef twelve hours in eight or ten quarts of water; draw the gravy from a knuckle of veal in the same manner; put the same herbs and spices as if for soup, and add the whole to the shin of beef. It must be boiled till reduced to a quart. It will keep good for a year; and when wanted for use, warm a little, and spread over the ham, tongue, &c., with a feather.

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1652. Curing of Hams and Bacon
The most simple method is to use one ounce and a half of common soda and the same quantity of saltpetre, to fourteen pounds of ham or bacon, using the usual quantity of salt. The soda prevents that hardness in the lean of the bacon which is so often found, and keeps it quite mellow all through, besides being a preventive of rust.

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1653. Preserving Mackerel
Mackerel are at certain times exceedingly plentiful, especially to those who live near the coast. They may be preserved so as to make an excellent and well-flavoured dish, weeks or months after the season is past, by the following means. Having chosen some fine fish, cleanse them perfectly, and either boil them or lightly fry them in oil. The fish should be divided, and the bones, heads, and skins removed; they should then be well rubbed over with the following seasoning:—For every dozen good-sized fish use three tablespoonfuls of salt (heaped), one ounce and a half of common black pepper, six or eight cloves, and a little mace, finely powdered, and as much nutmeg, grated, as the operator chooses to afford,—not, however, exceeding one nutmeg. Let the whole surface be well covered with the seasoning; then lay the fish in layers packed into a stone jar (not a glazed one); cover the whole with good vinegar, and if they be intended to be long kept, pour salad oil or melted fat over the top. Caution.—The glazing on earthen jars is made from lead or arsenic, from which vinegar draws forth poison.

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1654. Preserving Potatoes
The preservation of potatoes by dipping them in boiling water is a valuable and useful discovery. Large quantities may be cured at once, by putting them into a basket as large as the vessel containing the boiling water will admit, and then just dipping them a minute or two, at the utmost. The germ, which is so near the skin, is thus destroyed without injury to the potato. In this way several tons might be cured in a few hours. They should be then dried in a warm oven, and laid up in sacks, secure from the frost, in a dry place.

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1655. To Preserve Cucumbers
Take large and fresh-gathered cucumbers; split them down and take out all the seeds, lay them in salt and water, sufficiently strong to bear an egg, for three days; set them on a fire with cold water, and a small lump of alum, and boil them a few minutes, or till tender; drain them, and pour on them a thin syrup:—let them lie two days; boil the syrup again, and put it over the cucumbers; repeat this part of the process a second and a third time; then have ready some fresh clarified sugar, boiled to a blow (which may be known by dipping the skimmer into the sugar, and blowing strongly through the holes of it; if little bladders appear, it has attained that degree); put in the cucumbers, and simmer for five minutes;—set by till next day;—boil the syrup and cucumbers again, and put them in glasses for use.

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1656. Pickling
There are three methods of pickling; the most simple is merely to put the article into cold vinegar. The strongest pickling vinegar of white wine should always be used for pickles; and for white pickles, use distilled vinegar. This method may be recommended for all such vegetables as, being hot themselves, do not require the addition of spice, and such as do not require to be softened by heat, as capsicum, chili, nasturtiums, button-onions, radish-pods, horseradish, garlic, and shalots. Half fill the jars with best vinegar, fill them up with the vegetables, and tie down immediately with bladder and leather. One advantage of this plan is that those who grow nasturtiums, radish-pods, and so forth, in their own gardens, may gather them from day to day, when they are exactly of the proper growth. They are very much better if pickled quite fresh, and all of a size, which can scarcely be obtained if they be pickled all at the same time. The onions should be dropped in the vinegar as fast as peeled; this secures their colour. The horseradish should be scraped a little outside, and cut up in rounds half an inch deep.

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1657. The Second Method of Pickling.
The second method of pickling is that of heating vinegar and spice, and pouring them hot over the vegetables to be pickled, which are previously prepared by sprinkling with salt, or immersing in brine. Do not boil the vinegar, for if so its strength will evaporate. Put the vinegar and spice into a jar, bung it down tightly, tie a bladder over, and let it stand on the hob or on a trivet by the side of the fire for three or four days; shake it well three or four times a day. This method may be applied to gherkins, French beans, cabbage, brocoli, cauliflowers, onions, and so forth.

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1658. The Third Method of Pickling
The third method of pickling is when the vegetables are in a greater or less degree done over the fire. Walnuts, artichokes, artichoke bottoms and beetroots are done thus, and sometimes onions and cauliflowers.

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1659. French Beans
The best sort for this purpose are white runners. They are very large, long beans, but should be gathered quite young, before they are half-grown; they may be done in the same way as described in par. 1656.

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1660. Onions
Onions should be chosen about the size of marbles; the silver-skinned sort are the best. Prepare a brine, and put them into it hot; let them remain one or two days, then drain them, and when quite dry, put them into clean, dry jars, and cover them with hot pickle, in every quart of which has been steeped one ounce each of horseradish sliced, black pepper, allspice, and salt, with or without mustard seed. In all pickles the vinegar should always be two inches or more above the vegetables, as it is sure to shrink, and if the vegetables are not thoroughly immersed in pickle they will not keep.

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1661. Red Cabbage
Choose fine firm cabbages—the largest are not the best; trim off the outside leaves; quarter the cabbage, take out the large stalk, slice the quarters into a cullender, and sprinkle a little salt between the layers; put but a little salt—too much will spoil the colour; let it remain in the cullender till next day, shake it well, that all the brine may run off; put it in jars, cover it with a hot pickle composed of black pepper and allspice, of each an ounce, ginger pounded, horseradish sliced, and salt, of each half an ounce, to every quart of vinegar (steeped as above directed); two capsicums may be added to a quart, or one drachm of cayenne.

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1662. Garlic and Shalots
Garlic and shalots may be pickled in the same way as onions.

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1663. Melons, Mangoes and Long Cucumbers
Melons, mangoes and long cucumbers may all be done in the same manner. Melons should not be much more than half-grown; cucumbers full grown, but not overgrown. Cut off the top, but leave it hanging by a bit of rind, which is to serve as a hinge to a box-lid; with a marrow-spoon scoop out all the seeds, and fill the fruit with equal parts of mustard seed, ground pepper, and ginger, or flour of mustard instead of the seed, and two or three cloves of garlic. The lid which encloses the spice may be sewed down or tied, by running a white thread through the cucumber and through the lid, then, after tying it together, cut off the ends. The pickle may be prepared with the spices directed for cucumbers, or with the following, which bears a nearer resemblance to the Indian method:—To each quart of vinegar put salt, flour of mustard, curry powder, bruised ginger, turmeric, half an ounce of each, cayenne pepper one drachm, all rubbed together with a large glassful of salad oil; shalots two ounces, and garlic half an ounce, sliced; steep the spice in the vinegar as before directed, and put the vegetables into it hot.

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1664. Brocoli or Cauliflowers
Choose such as are firm, and of full size; cut away all the leaves, and pare the stalk; pull away the flowers by bunches, steep in brine two days, then drain them, wipe them dry, and put them into hot pickle; or merely infuse for three days three ounces of curry powder in every quart of vinegar.

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1665. Walnuts
Be particular in obtaining them exactly at the proper season; if they go beyond the middle of July, there is danger of their becoming hard and woody. Steep them a week in brine. If they are wanted to be soon ready for use, prick them with a pin, or run a larding-pin several times through them; but if they are not wanted in haste, this method had better be left alone. Put them into a kettle of brine, and give them a gentle simmer, then drain them on a sieve, and lay them on fish drainers (or what is equally good, the cover of a wicker hamper), in an airy place, until they become black; then make a pickle of vinegar, adding to every quart, black pepper one ounce, ginger; shalots, salt, and mustard seed, one ounce each. Most pickle vinegar, when the vegetables are used, may be turned to use, walnut pickle in particular; boil it up, allowing to each quart, four or six anchovies chopped small, and a large tablespoonful of shalots, also chopped. Let it stand a few days, till it is quite clear, then pour off and bottle. It is an excellent store sauce for hashes, fish, and various other purposes.

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1666. Beetroots
Boil or bake them gently until they are nearly done; according to the size of the root they will require from an hour and a half to two hours; drain them, and when they begin to cool, peel and cut in slices half an inch thick, then put them into a pickle composed of black pepper and allspice, of each one ounce; ginger pounded, horseradish sliced, and salt, of each half an ounce to every quart of vinegar, steeped. Two capsicums may be added to a quart, or one drachm of cayenne.

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1667. Artichokes
Gather young artichokes as soon as formed; throw them into boiling brine, and let them boil two minutes; drain them; when cold and dry, put them in jars, and cover with vinegar, prepared as method the third, but the only spices employed should be ginger, mace, and nutmeg.

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1668. Artichoke Bottoms
Select full-grown artichokes and boil them; not so much as for eating, but just until the leaves can be pulled; remove them and the choke; in taking off the stalk, be careful not to break it off so as to bring away any of the bottom; it would be better to pare them with a silver knife, and leave half an inch of tender stalk coming to a point; when cold, add vinegar and spice, the same as for artichokes.

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1669. Mushrooms
Choose small white mushrooms; they should be of but one night's growth. Cut off the roots, and rub the mushrooms clean with a bit of flannel and salt; put them in a jar, allowing to every quart of mushrooms one ounce of salt, one ounce of ginger, half an ounce of whole pepper, eight blades of mace, a bay-leaf, a strip of lemon rind, and a wineglassful of sherry; cover the jar close, and let it stand on the hob or on a stove, so as to be thoroughly heated, and on the point of boiling. Let it remain thus a day or two, till the liquor is absorbed by the mushrooms and spices; then cover them with hot vinegar, close them again, and stand till it just comes to a boil; then take them away from the fire. When they are quite cold, divide the mushrooms and spice into wide-mouthed bottles, fill them up with the vinegar, and tie them over. In a week's time, if the vinegar has shrunk so as not entirely to cover the mushrooms, add cold vinegar. At the top of each bottle put a teaspoonful of salad or almond oil; cork close, and dip in bottle resin.

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1670. Samphire
On the sea coast this is merely preserved in water, or equal parts of sea-water and vinegar; but as it is sometimes sent fresh as a present to inland parts, the best way of managing it under such circumstances is to steep it two days in brine, then drain and put it in a stone jar covered with vinegar, and having a lid, over which put thick paste of flour and water, and set it in a very cool oven all night, or in a warmer oven till it nearly but not quite boils. Then let it stand on a warm hob for half an hour, and allow it to become quite cold before the paste is removed; then add cold vinegar, if any more is required, and secure as other pickles.

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1671. Indian Pickle
The vegetables to be employed for this favourite pickle are small hard knots of white cabbage, sliced; cauliflowers or brocoli in flakes; long carrots, not larger than a finger, or large carrots sliced (the former are far preferable); gherkins, French beans, small button onions, white turnip radishes half grown, radish-pods, shalots, young hard apples; green peaches, before the stones begin to form; vegetable marrow, not larger than a hen's egg; small green melons, celery, shoots of green elder, horseradish, nasturtiums, capsicums, and garlic.
As all these vegetables do not come in season together, the best method is to prepare a large jar of pickle at such time of the year as most of the things may be obtained, and add the others as they come in season. Thus the pickle will be nearly a year in making, and ought to stand another year before using, when, if properly managed, it will be excellent, but it will keep and continue to improve for years.
For preparing the several vegetables, the same directions may be observed as for pickling them separately, only following this general rule—that, if possible, boiling is to be avoided, and soaking in brine to be preferred. Be very particular that every ingredient is perfectly dry before it is put into the jar, and that the jar is very closely tied down every time that it is opened for the addition of fresh vegetables. Neither mushrooms, walnuts, nor red cabbage are to be admitted.
For the pickle:—To a gallon of the best white wine vinegar add salt three ounces, flour of mustard half a pound, turmeric two ounces, white ginger sliced three ounces, cloves one ounce, mace, black pepper, long pepper, white pepper, half an ounce each, cayenne two drachms, shalots peeled four ounces, garlic peeled two ounces; steep the spice in vinegar on the hob or trivet for two or three days. The mustard and turmeric must be rubbed smooth with a little cold vinegar, and stirred into the rest when as near boiling as possible. Such vegetables as are ready may be put in; when cayenne, nasturtiums, or any other vegetables mentioned in the first method of pickling (par. 1656) come in season, put them in the pickle as they are; for the preparation of vegetables mentioned in the second method (par. 1657), use a small quantity of hot vinegar without spice; when cold, pour it off, and put the vegetables into the general jar.
If the vegetables are greened in vinegar, as French beans and gherkins, this will not be so necessary, but the adoption of this process will tend to improve all. Onions had better not be wetted at all; but if it be desirous not to have the full flavour, both onions, shalots, and garlic may be sprinkled with salt in a cullender, to draw off all the strong juice; let them lie two or three hours. The elder, apples, peaches, and so forth, should be greened as gherkins. The roots, radishes, carrots, celery, are only soaked in brine and dried. Half a pint of salad oil is sometimes added. It should be rubbed up in a bowl with the flour of mustard and turmeric.—It is not essential to Indian pickle to have every variety of vegetable here mentioned; but all these are admissible, and the greater the variety the more the pickle is approved.

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1672. To Pickle Gherkins
Put about two hundred and fifty in strong brine, and let them remain in it three hours. Put them in a sieve to drain, wipe them, and place them in a jar. For a pickle, best vinegar, one gallon; common salt, six ounces; allspice, one ounce; mustard seed, one ounce; cloves, half an ounce; mace, half an ounce; one nutmeg, sliced; a stick of horseradish, sliced; boil fifteen minutes; skim it well. When cold, pour it over them, and let stand twenty-four hours, covered up; put them into a pan over the fire, and let them simmer only until they attain a green colour. Tie the jars down closely with bladder and leather.

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1673. Pickled Eggs
If the following pickle were generally known, it would be more generally used. It is an excellent pickle to be eaten with cold meat, &c. The eggs should be boiled hard (say ten minutes), and then divested of their shells; when quite cold put them in jars, and pour over them vinegar (sufficient to quite cover them), in which has been previously boiled the usual spices for pickling; tie the jars down tight with bladder, and keep them till they begin to change colour.

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1674. Pickling, Mems. relating to
Do not keep pickles in common earthenware, as the glazing contains lead, and combines with the vinegar. Vinegar for pickling should be sharp, though not the sharpest kind, as it injures the pickles. If you use copper, bell-metal, or brass vessels for pickling, never allow the vinegar to cool in them, as it then is poisonous. Vinegar may be prepared ready for use for any kind of pickling by adding a teaspoonful of alum and a teacupful of salt to three gallons of vinegar, with a bag containing pepper, ginger root, and all the different spices that are used in pickling. Keep pickles only in wood or stone ware. Anything that has held grease will spoil pickles. Stir pickles occasionally, and if there are soft ones take them out, and scald the vinegar, and pour it hot over the pickles. Keep enough vinegar in every jar to cover the pickles completely. If it is weak, take fresh vinegar and pour on hot. Do not boil vinegar or spice above five minutes.

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1675. To Make British Anchovies
Procure a quantity of sprats, as fresh as possible; do not wash or wipe them, but just take them as caught, and for every peck of the fish take two pounds of common salt, a quarter of a pound of bay salt, four pounds of saltpetre, two ounces of salprunella, and two pennyworth of cochineal. Pound all these ingredients in a mortar, mixing them well together. Then take stone jars or small kegs, according to your quantity of sprats, and place a layer of the fish and a layer of the mixed ingredients alternately, until the pot is full; then press hard down, and cover close for six months, when they will be fit for use.

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1676. Aromatic/Moth Repellant
A very pleasant perfume, and also preventive against moths, may be made of the following ingredients:—Take of cloves, caraway seeds, nutmeg, mace, cinnamon, and Tonquin beans, of each one ounce; then add as much Florentine orris root as will equal the other ingredients put together. Grind the whole well to powder, and then put it in little bags among your clothes, &c.

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1677. Lavender Scent Bag
Take of lavender flowers, free from stalk, half a pound; dried thyme and mint, of each half an ounce; ground cloves and caraways, of each a quarter of an ounce; common salt, dried, one ounce, mix the whole well together, and put the product into silk or cambric hags. In this way it will perfume the drawers and linen very nicely.

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1678. Lavender Water
Essence of musk, four drachms; essence of ambergris, four drachms; oil of cinnamon, ten drops; English lavender, six drachms; oil of geranium, two drachms; spirit of wine, twenty ounces. To be all mixed together.

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1679. Honey Water
Rectified spirit, eight ounces; oil of cloves, oil of bergamot, oil of lavender, of each half a drachm; musk, three grains; yellow sanders shavings, four drachms. Let it stand for eight days, then add two ounces each of orange-flower water and rose water.

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1680. Honey Soap
Cut thin two pounds of yellow soap into a double saucepan, occasionally stirring it till it is melted, which will be in a few minutes if the water is kept boiling around it, then add a quarter of a pound of palm oil, a quarter of a pound of honey, three pennyworth of true oil of cinnamon; let all boil together another six or eight minutes; pour out and let it stand till next day, it is then fit for immediate use. If made as directed it will be found to be a very superior soap.

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1681. The Hands
Take a wineglassful of eau-de-Cologne, and another of lemon juice; then scrape two cakes of brown windsor soap to a powder, and mix well in a mould. When hard, it will be an excellent soap for whitening the hands.

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1682. To Whiten the Nails
Diluted sulphuric acid, two drachms; tincture of myrrh, one drachm; spring water, four ounces: mix. First cleanse with white soap and then dip the fingers into the mixture. A delicate hand is one of the chief points of beauty; and these applications are really effective.

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1683. Removing Stains
Stains may be removed from the hands by washing them in a small quantity of oil of vitriol and cold water without soap. Salts of lemon is also efficacious in removing ink-stains from the hands as well as from linen.

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1684. Cold Cream

1. Oil of almonds, one pound; white wax, four ounces. Melt together gently in an earthen vessel, and when nearly cold stir in gradually twelve ounces of rose-water.

2. White wax and spermaceti, of each half an ounce; oil of almonds, four ounces; orange-flower water, two ounces Mix as directed for No. i.

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1685. To Soften the Skin and Improve the Complexion
If flowers of sulphur be mixed in a little milk, and after standing an hour or two, the milk (without disturbing the sulphur) be rubbed into the skin, it will keep it soft and make the complexion clear. It is to be used before washing. The mixture, it must be borne in mind, will not keep. A little should be prepared over night with evening milk, and used the next morning, but not afterwards. About a wine-glassful made for each occasion will suffice.

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1686. Eyelashes
To increase the length and strength of the eyelashes, simply clip the ends with a pair of scissors about once a month. In eastern countries mothers perform the operation on their children, both male and female, when they are mere infants, watching the opportunity whilst they sleep. The practice never fails to produce the desired effect.

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1687. The Teeth
Dissolve two ounces of borax in three pints of water; before quite cold, add thereto one teaspoonful of tincture of myrrh, and one tablespoonful of spirits of camphor: bottle the mixture for use. One wineglassful of the solution, added to half a pint of tepid water, is sufficient for each application. This solution, applied daily, preserves and beautifies the teeth, extirpates tartarous adhesion, produces a pearl-like whiteness, arrests decay, and induces a healthy action in the gums.

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1688. Camphorated Dentifrice
Prepared chalk, one pound; camphor, one or two drachms. The camphor must be finely powdered by moistening it with a little spirit of wine, and then intimately mixing it with the chalk.

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1689. Myrrh Dentifrice
Powdered cuttlefish, one pound; powdered myrrh, two ounces.

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1690. American Tooth Powder
Coral, cuttlefish bone, dragon's blood, of each eight drachms; burnt alum and red sanders, of each four drachms; orris root, eight drachms; cloves and cinnamon, of each half a drachm; vanilla, eleven grains; rose-wood, half a drachm; rose-pink, eight drachms. All to be finely powdered and mixed.

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1691. Quinine Tooth Powder.
Rose pink, two drachms; precipitated chalk, twelve drachms; carbonate of magnesia, one drachm; quinine (sulphate), six grains. All to be well mixed together.

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1692. Hair Dye
To make good hair dye some lime must be first obtained, and reduced to powder by throwing a little water upon it. The lime must then be mixed with litharge in the proportion of three parts of lime to one of litharge. This mixture, when sifted through a fine hair sieve, forms the most effectual hair dye that has yet been discovered.

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1693. Directions for Application
Put a quantity of the mixture in a saucer, pour boiling water upon it, and mix it up with a knife like thick mustard; divide the hair into thin layers with a comb, and plaster the mixture thickly into the layers to the roots, and all over the hair. When it is completely covered with it, lay over it a covering of damp blue or brown paper, then bind over it, closely, a hankerchief, then put on a night-cap, over all, and go to bed; in the morning brush out the powder, wash thoroughly with soap and warm water, then dry, curl, oil, &c. Hair thus managed will be a permanent and beautiful black.

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1694. Hair Dye, usually styled Colombian, Argentine, &c., &c.
Solution No. i., Hydrosulphuret of ammonia, one ounce; solution of potash, three drachms; distilled or rain water, one ounce (all by measure). Mix, and put into small bottles, labelling it No. i.
Solution No. ii. Nitrate of silver, one drachm; distilled or rain water, two ounces. Dissolve and label No. ii.

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1695. Directions for Application
The solution No. i. is first applied to the hair with a tooth brush, and the application continued for fifteen or twenty minutes. The solution No. ii. is then brushed over, a comb being used to separate the hairs, and allow the liquid to come in contact with every part. Care must be taken that the liquid does not touch the skin, as the solution No. ii. produces a permanent dark stain on all substances with which it comes in contact. If the shade is not sufficiently deep, the operation may be repeated. The hair should be cleansed from grease before using the dye.

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1696. To test Hair Dye
To try the effect of hair dye upon hair of any colour, cut off a lock and apply the dye thoroughly as directed above. This will be a guarantee of success, or will at least guard against failure.

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1697. The proper Application of Hair Dyes
The efficacy of hair dyes depends as much upon their proper application as upon their chemical composition. If not evenly and patiently applied, they give rise to a mottled and dirty condition of the hair. A lady, for instance, attempted to use the lime and litharge dye, and was horrified on the following morning to find her hair spotted red and black, almost like the skin of a leopard. The mixture had not been properly applied.

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1698. Compounds to Promote the Growth of Hair
When the hair falls off, from diminished action of the scalp, preparations of cantharides often prove useful; they are sold under various high-sounding titles. The following directions are as good as any of the more complicated receipts:

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Thrive by Honesty, or Remain Poor.

1699. Pomade against Baldness
Beef marrow, soaked in several waters, melted and strained, half a pound; tincture of cantharides (made by soaking for a week one drachm of powdered cantharides in one ounce of proof spirit), one ounce; oil of bergamot, twelve drops.

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1700. Erasmus Wilson's Lotion against Baldness
Eau-de-Cologne, two ounces; tincture of cantharides, two drachms; oil of lavender or rosemary, of either ten drops. These applications must be used once or twice a day for a considerable time; but if the scalp become sore, they must be discontinued for a time, or used at longer intervals.

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1701. Bandoline or Fixature
Several preparations are used; the following are the best:

1. Mucilage of clean picked Irish moss, made by boiling a quarter of an ounce of the moss in one quart of water until sufficiently thick, rectified spirit in the proportion of a teaspoonful to each bottle, to prevent its being mildewed. The quantity of spirit varies according to the time it requires to be kept.

2. Gum tragacanth, one drachm and a half; water, half a pint; proof spirit (made by mixing equal parts of rectified spirit and water), three ounces; otto of roses, ten drops; soak for twenty-four hours and strain. Bergamot may be substituted for the otto of roses.

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1702. Excellent Hair Wash
Take one ounce of borax, half an ounce of camphor; powder these ingredients fine, and dissolve them in one quart of boiling water; when cool, the solution will be ready for use; damp the hair frequently. This wash effectually cleanses, beautifies, and strengthens the hair, preserves the colour, and prevents early baldness. The camphor will form into lumps after being dissolved, but the water will be sufficiently impregnated.

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1703. Hair Oils—Rose Oil
Olive oil, one pint; otto of roses, five to sixteen drops. Essence of bergamot, being much cheaper, is commonly used instead of the more expensive otto of rose.

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1704. Red Rose Oil
The same. The oil coloured before scenting, by steeping in it one drachm of alkanet root, with a gentle heat, until the desired tint is produced.

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1705. Oil of Roses
Olive oil, two pints; otto of roses, one drachm; oil of rosemary, one drachm: mix. It may be coloured red by steeping a little alkanet root in the oil (with heat) before scenting it.

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1706. Pomatums
For making pomatums, the lard, fat, suet, or marrow used must be carefully prepared by being melted with as gentle a heat as possible, skimmed, strained, and cleared from the dregs which are deposited on standing.

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1707. Common Pomatum
Mutton suet, prepared as above, one pound; lard, three pounds; carefully melted together, and stirred constantly as it cools, two ounces of bergamot being added.

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1708. Hard Pomatum
Lard and mutton suet carefully prepared, of each one pound; white wax, four ounces; essence of bergamot, one ounce.

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1709. Castor Oil Pomade
Castor oil, four ounces; prepared lard, two ounces; white wax, two drachms; bergamot, two drachms; oil of lavender, twenty drops. Melt the fat together, and on cooling add the scents, and stir till cold.

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1710. Superfluous Hair
Any remedy is doubtful; many of those commonly used are dangerous. The safest plan is as follows:—The hairs should be perseveringly plucked up by the roots, and the skin, having been washed twice a day with warm soft water, without soap, should be treated with the following wash, commonly called Milk of Roses:
Beat four ounces of sweet almonds in a mortar, and add half an ounce of white sugar during the process; reduce the whole to a paste by pounding; then add, in small quantities at a time, eight ounces of rose water. The emulsion thus formed should be strained through a fine cloth, and the residue again pounded, while the strained fluid should be bottled in a large stoppered vial. To the pasty mass in the mortar add half an ounce of sugar, and eight ounces of rose water, and strain again. This process must be repeated three times.
To the thirty-two ounces of fluid, add twenty grains of the bichloride of mercury, dissolved in two ounces of alcohol, and shake the mixture for five minutes. The fluid should be applied with a towel, immediately after washing, and the skin gently rubbed with a dry cloth, till perfectly dry. Wilson, in his work on Healthy Skin, writes as follows:

> "Substances are sold by the perfumers called depilatories, which are represented as having the power of removing hair. But the hair is not destroyed by these means, the root and that part of the shaft implanted within the skin still remain, and are ready to shoot up with increased vigour as soon as the depilatory is withdrawn. The effect of the depilatory is the same, in this respect, as that of a razor, and the latter is, unquestionably, the better remedy. It must not, however, be imagined that depilatories are negative remedies, and that, if they do no permanent good, they are, at least, harmless; that is not the fact; they are violent irritants, and require to be used with the utmost caution."

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1711. To Clean Hair Brushes
As hot water and soap very soon soften the hair, and rubbing completes its destruction, use soda, dissolved in cold water, instead; soda having an affinity for grease, it cleans the brush with little friction. Do not set them near the fire, nor in the sun, to dry, but after shaking well, set them on the point of the handle in a shady place.

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1712. To Clean Sponge
Immerse it in cold buttermilk, and soak for a few hours, then wash out in clean water.

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1713. The Young Lady's Toilette

1. Self-Knowledge—The Enchanted Mirror.

> This curious glass will bring your faults to light,
> And make your virtues shine both strong and bright.

2. Contentment—Wash to Smooth Wrinkles.

> A daily portion of this essence use,
> 'Twill smooth the brow, and tranquillity infuse.

3. Truth—Fine Lip-salve.

> Use daily for your lips this precious dye.
> They'll redden, and breathe sweet melody.

4. Prayer—Mixture, giving Sweetness to the Voice.

> At morning, noon, and night this mixture take,
> Your tones, improved, will richer music make.

5. Compassion—Best Eye-water.

> These drops will add great lustre to the eye;
> When more you need, the poor will you supply.

6. Wisdom—Solution to prevent Eruptions.

> It calms the temper, beautifies the face,
> And gives to woman dignity and grace.

7. Attention and Obedience—Matchless Pair of Ear-rings.

> With these clear drops appended to the ear,
> Attentive lessons you will gladly hear.

8. Neatness and Industry—Indispensable Pair of Bracelets.

> Clasp them on carefully each day you live,
> To good designs they efficacy give.

9. Patience—An Elastic Girdle.

> The more you use the brighter it will grow,
> Though its least merit is external show.

10. Principle—Ring of Tried Gold.

> Yield not this golden bracelet while you live,
> 'Twill sin restrain, and peace of conscience give.

11. Resignation—Necklace of Purest Pearl.

> This ornament embellishes the fair,
> And teaches all the ills of life to bear.

12. Love—Diamond Breast-pin.

> Adorn your bosom with this precious pin,
> It shines without, and warms the heart within.

13. Politeness—A Graceful Bandeau.

> The forehead neatly circled with this band,
> Will admiration and respect command.

14. Piety—A Precious Diadem.

> Whoe'er this precious diadem shall own,
> Secures herself an everlasting crown.

15. Good Temper—Universal Beautifier.

> With this choice liquid gently touch the mouth,
> It spreads o'er all the face the charms of youth.

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1714. Bathing
If to preserve health be to save medical expenses, without even reckoning upon time and comfort, there is no part of the household arrangement so important as cheap convenience for personal ablution. For this purpose baths upon a large and expensive scale are by no means necessary; but though temporary or tin baths may be extremely useful upon pressing occasions, it will be found to be finally as cheap, and much more readily convenient, to have a permanent bath constructed, which may be done in any dwelling-house of moderate size, without interfering with other general purposes. There is no necessity to notice the salubrious effects resulting from the bath, beyond the two points of its being so conducive to both health and cleanliness, in keeping up a free circulation of the blood, without any violent muscular exertion, thereby really affording a saving of strength, and producing its effects without any expense either to the body or to the purse.

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1715. Fitting up a Bath
Whoever fits up a bath in a house already built must be guided by circumstances; but it will always be better to place it as near the kitchen fireplace as possible, because from thence it may be heated, or at least have its temperature preserved, by means of hot air through tubes, or by steam prepared by the culinary fireplace without interfering with its ordinary uses.

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1716. A Small Boiler
A small boiler may be erected at very little expense in the bath-room, where circumstances do not permit these arrangements. Whenever a bath is wanted at a short warning, to boil the water necessary will always be the shortest mode; but where it is in general daily use, the heating the water by steam will be found the cheapest and most convenient method.

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1717. Cleanliness
The want of cleanliness is a fault which admits of no excuse. Where water can be had for nothing, it is surely in the power of every person to be clean.

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1718. Perspiration
The discharge from our bodies by perspiration renders frequent changes of apparel necessary.

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1719. Change of Apparel
Change of apparel greatly promotes the secretion from the skin, so necessary to health.

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1720. Cause of Illness
When that matter which ought to be carried off by perspiration is either retained in the body, or reabsorbed in dirty clothes, it is apt to occasion fevers and other diseases.

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1721. Diseases of the Skin
Most diseases of the skin proceed from want of cleanliness. These indeed may be caught by infection, but they will seldom continue long where cleanliness prevails.

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1722. Vermin
To the same cause must we impute the various kinds of vermin that infest the human body, houses, &c. These may generally be banished by cleanliness alone.

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1723. Inducing Cleanliness
Perhaps the intention of Nature, in permitting such vermin to annoy mankind, is to induce them to the practice of this virtue.

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1724. Cause of Fevers
One common cause of putrid and malignant fevers is the want of cleanliness.

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1725. Incubation of Fevers
These fevers commonly begin among the inhabitants of close dirty houses, who breathe bad air, take little exercise, eat unwholesome food, and wear dirty clothes. There the infection is generally hatched, which spreads far and wide, to the destruction of many. Hence cleanliness may be considered as an object of public attention. It is not sufficient that I be clean myself, while the want of it in my neighbour affects my health as well as his own.

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1726. Avoid Dirt
If dirty people cannot be removed as a common nuisance, they ought at least to be avoided as infectious. All who regard their health should keep at a distance, even from their habitations. In places where great numbers of people are collected, cleanliness becomes of the utmost importance.

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1727. Tainted Air
It is well known that infectious diseases are caused by tainted air. Everything, therefore, which tends to pollute the air, or spread the infection, ought with the utmost care to be avoided.

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1728. Clean Streets Necessary
For this reason, in great towns, no filth of any kind should be permitted to lie upon the streets. We are sorry to say that the importance of general cleanliness in this respect does by no means seem to be sufficiently understood.

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1729. Imitate the Dutch
It were well if the lower classes of the inhabitants of Great Britain would imitate their neighbours the Dutch in their assiduity in cleansing their streets, houses, &c.

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1730. No Excuse
Water, indeed, is easily obtained in Holland; but the situation of most towns in Great Britain is more favourable to cleanliness.

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1731. Good Impression
Nothing can be more agreeable to the senses, more to the honour of the inhabitants, or conducive to their health, than a clean town; nor does anything impress a stranger sooner with a disrespectful idea of any people than its opposite.

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1732. Cleanliness in Religion
It is remarkable that, in most eastern countries, cleanliness makes a great part of their religion. The Mahometan, as well as the Jewish religion, enjoins various bathings, washings, and purifications. No doubt these were designed to represent inward purity; but they are at the same time calculated for the preservation of health.

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1733. Not Only Ceremonial
However whimsical these washings may appear to some, few things would seem more to prevent diseases than a proper attention to many of them.

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1734. Wash Your Hands
Were every person, for example, after handling a dead body, visiting the sick, &c., to wash before he went into company, or sat down to meat, he would run less hazard either of catching the infection himself, or communicating it to others.

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1735. Frequent Washing
Frequent washing not only removes the filth which adheres to the skin, but likewise promotes the perspiration, braces the body, and enlivens the spirits.

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1736. Including the Feet
Even washing the feet tends greatly to preserve health. The perspiration and dirt with which these parts are frequently covered, cannot fail to obstruct their pores. This piece of cleanliness would often prevent colds and fevers.

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1737. Warm Water After Exposure
Were people to bathe their feet and hands in warm water at night, after being exposed to cold or wet through the day, they would seldom experience any of the effects from these causes which often prove fatal.

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1738. Especially Among the Sick
In places where great numbers of sick people are kept, cleanliness ought most religiously to be observed. The very smell in such places is often sufficient to make one sick. It is easy to imagine what effect that is likely to have upon the diseased.

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1739. Bad Chance
A person in health has a greater chance to become sick, than a sick person has to get well, in an hospital or infirmary where cleanliness is neglected.

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1740. Animal Example
The brutes themselves set us an example of cleanliness. Most of them seem uneasy, and thrive ill, if they be not kept clean. A horse that is kept thoroughly clean will thrive better on a smaller quantity of food, than with a greater where cleanliness is neglected.

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1741. Our Feelings
Even our own feelings are a sufficient proof of the necessity of cleanliness. How refreshed, how cheerful and agreeable does one feel on being washed and dressed; especially when these have been long neglected.

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Every Day of Your Life is a Page in Your History.

1742. Gains Esteem
Superior cleanliness sooner attracts our regard than even finery itself, and often gains esteem where the other fails.

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1743. Notification of Infectious Diseases
By a recent enactment (52 and 53 Vic. c. 72) it is made compulsory that notice of infectious disease shall in all cases be given to the local authority. By section 3 this duty is imposed on the head of the family, or, failing him, the nearest relative of the patient. The notice must be in writing or print, in an approved form, and must be sent to the medical officer of health of the district. In addition to this, the medical man attending the patient must send a certificate, with all particulars, to the same official. Omitting to send either the notice or the certificate, renders the legally responsible person liable to a fine not exceeding £2. Each local authority must publish a list of the diseases to which the Act applies in its district.

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1744. Exercise
Exercise in the open air is of the first importance to the human frame, yet how many are in a manner deprived of it by their own want of management of their time! Females with slender means are for the most part destined to indoor occupations, and have but little time allotted them for taking the air, and that little time is generally sadly encroached upon by the ceremony of dressing to go out. It may appear a simple suggestion, but experience only will show how much time might be redeemed by habits of regularity: such as putting the shawls, cloaks, gloves, shoes, clogs, &c., &c., or whatever is intended to be worn, in readiness, instead of having to search one drawer, then another, for possibly a glove or collar—wait for shoes being cleaned, &c.—and this when (probably) the outgoing persons have to return to their employment at a given time. Whereas, if all were in readiness, the preparations might be accomplished in a few minutes, the walk not being curtailed by unnecessary delays.

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1745. Three Principal Points
Three principal points in the manner of taking exercise should be attended to:

1. The kind of exercise.

2. The proper time for exercise,

3. The duration of it.

With respect to the kinds of exercise, the various species of it may be divided into active and passive. Among the first, which admit of being considerably diversified, may be enumerated walking, running, leaping, swimming, riding, fencing, different sorts of athletic games, &c. Among the latter, or passive kinds of exercise may be comprised riding in a carriage, sailing, friction, swinging &c.

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1746. Active Exercises
Active exercises are more beneficial to youth, to the middle-aged, to the robust in general, and particularly to the corpulent and the plethoric.

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1747. Passive Exercises
Passive kinds of exercise, on the contrary, are better calculated for children; old, thin, and emaciated persons of a delicate and debilitated constitution; and particularly for the asthmatic and consumptive.

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1748. Time
The time at which exercise is most proper depends on such a variety of concurrent circumstances, that it does not admit of being regulated by any general rules, and must therefore be collected from the observations made on the effects of air, food, drink, &c.

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1749. Duration
With respect to the duration of exercise, there are other particulars, relative to a greater or less degree of fatigue attending the different species, and utility of it in certain states of the mind and body, which must determine this consideration as well as the preceding.

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1750. Accustomed Exercise
That exercise is to be preferred which, with a view to brace and strengthen the body, we are most accustomed to. Any unusual one may be attended with a contrary effect.

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1751. Gradual Beginning and End
Exercise should be begun and finished gradually, never abruptly.

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1752. Open Air Preferable
Exercise in the open air has many advantages over that used within doors.

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1753. Over-Indulgence
To continue exercise until a profuse perspiration or a great degree of weariness takes place, is far from being wholesome.

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1754. Early Exercise
In the forenoon, when the stomach is not too much distended, muscular motion is both agreeable and healthful; it strengthens digestion, and heats the body less than with a full stomach; and a good appetite after it is a proof that it has not been carried to excess.

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1755. Care Before Eating
But at the same time it should be understood, that it is not advisable to take violent exercise immediately before a meal, as digestion might thereby be retarded.

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1756. Time Before Eating
Neither should we sit down to a substantial dinner or supper immediately on returning from a fatiguing walk, at the time when the blood is heated, and the body in a state of perspiration from previous exertion, as the worst consequences may arise, especially when the meal is commenced with cooling dishes, salad, or a glass of cold drink.

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1757. Not After Meals
Exercise is always hurtful after meals, from its impeding digestion, by propelling those fluids too much towards the surface of the body which are designed for the solution of the food in the stomach.

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1758. Walking
To walk gracefully, the body must be erect, but not stiff, and the head held up in such a posture that the eyes are directed forward. The tendency of untaught walkers is to look towards the ground near the feet; and some persons appear always as if admiring their shoe-ties. The eyes should not thus be cast downward, neither should the chest bend forward to throw out the back, making what are termed round shoulders; on the contrary, the body should be held erect, as if the person to whom it belongs were not afraid to look the world in the face, and the chest by all means be allowed to expand. At the same time, everything like strutting or pomposity must be carefully avoided. An easy, firm, and erect posture is alone desirable. In walking, it is necessary to bear in mind that the locomotion is to be performed entirely by the legs. Awkward persons rock from side to side, helping forward each leg alternately by advancing the haunches. This is not only ungraceful but fatiguing. Let the legs alone advance, bearing up the body.

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1759. Utility of Singing
It has been asserted, and we believe with some truth, that singing is a corrective of the too common tendency to pulmonic complaints. Dr. Rush, an eminent physician, observes on this subject:

> "The Germans are seldom afflicted with consumption; and this, I believe, is in part occasioned by the strength which their lungs acquire by exercising them in vocal music, for this constitutes an essential branch of their education. The music master of an academy has furnished me with a remark still more in favour of this opinion. He informed me that he had known several instances of persons who were strongly disposed to consumption, who were restored to health by the exercise of their lungs in singing."

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1760. The Weather and the Blood
In dry, sultry weather the heat ought to be counteracted by means of a cooling diet. To this purpose cucumbers, melons, and juicy fruits are subservient. We ought to give the preference to such alimentary substances as lead to contract the juices which are too much expanded by the heat, and this property is possessed by all acid food and drink. To this class belong all sorts of salad, lemons, oranges, pomegranates sliced and sprinkled with sugar, for the acid of this fruit is not so apt to derange the stomach as that of lemons; also cherries and strawberries, curds turned with lemon acid or cream of tartar; cream of tartar dissolved in water; lemonade, and Rhenish or Moselle wine mixed with water.

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1761. How to get Sleep
How to get sleep is to many persons a matter of high importance. Nervous persons who are troubled with wakefulness and excitability, usually have a strong tendency of blood on the brain, with cold extremities. The pressure of the blood on the brain keeps it in a stimulated or wakeful state, and the pulsations in the head are often painful. Let such rise and chafe the body and extremities with a brush or towel, or rub smartly with the hands, to promote circulation, and withdraw the excessive amount of blood from the brain, and they will fall asleep in a few moments. A cold bath, or a sponge bath and rubbing, or a good run, or a rapid walk in the open air, or going up and down stairs a few times just before retiring, will aid in equalizing circulation and promoting sleep. These rules are simple, and easy of application in all cases.

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1762. Early Rising
Dr. Wilson Philip, in his "Treatise on Indigestion," says:

> "Although it is of consequence to the debilitated to go early to bed, there are few things more hurtful to them than remaining in it too long. Getting up an hour or two earlier often gives a degree of vigour which nothing else can procure. For those who are not much debilitated, and sleep well, the best rule is to get out of bed soon after waking in the morning. This at first may appear too early, for the debilitated require more sleep than the healthy; but rising early will gradually prolong the sleep on the succeeding night, till the quantity the patient enjoys is equal to his demand for it. Lying late is not only hurtful, by the relaxation it occasions, but also by occupying that part of the day at which exercise is most beneficial."

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1763. Appetite
Appetite is frequently lost through excessive use of stimulants, food taken too hot, sedentary occupation, costiveness, liver disorder and want of change of air. The first endeavour should be to ascertain and remove the cause. Change of diet, and change of air will frequently be found more beneficial than medicines.

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1764. Temperance

> "If," observes a writer, "men lived uniformly in a healthy climate, were possessed of strong and vigorous frames, were descended from healthy parents, were educated in a hardy and active manner, were possessed of excellent natural dispositions, were placed in comfortable situations in life, were engaged only in healthy occupations, were happily connected in marriage, and kept their passions in due subjection, there would be little occasion for medical rules."

All this is very excellent and desirable; but, unfortunately for mankind, unattainable.

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1765. More than Man
Man must be something more than Man to be able to connect the different links of this harmonious chain—to consolidate this summum bonum of earthly felicity into one uninterrupted whole; for, independent of all regularity or irregularity of diet, passions, and other sublunary circumstances, contingencies, and connections, relative or absolute, thousands are visited by diseases and precipitated into the grave, independent of accident, to whom no particular vice could attach, and with whom the appetite never overstepped the boundaries of temperance. Do we not hear almost daily of instances of men living near to and even upwards of a century? We cannot account for this either; because of such men we know but few who have lived otherwise than the world around them; and we have known many who have lived in habitual intemperance for forty or fifty years, without interruption and with little apparent inconvenience.

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1766. No Link to Background
The assertion has been made by those who have attained a great age (Parr, and Henry Jenkins, for instance), that they adopted no particular arts for the preservation of their health; consequently, it might be inferred that the duration of life has no dependence on manners or customs, or the qualities of particular food. This, however, is an error of no common magnitude.

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1767. Moderation
Peasants, labourers, and other hard-working people, more especially those whose occupations require them to be much in the open air, may be considered as following a regulated system of moderation; and hence the higher degree of health which prevails among them and their families. They also observe rules; and those which it is said were recommended by Old Parr are remarkable for good sense; namely,

> "Keep your head cool by temperance, your feet warm by exercise; rise early, and go soon to bed; and if you are inclined to get fat, keep your eyes open and your mouth shut,"

in other words, sleep moderately, and be abstemious in diet;—excellent admonitions, more especially to these inclined to corpulency.

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1768. Corpulence
The late Mr. William Banting, author of a "Letter on Corpulence," gives the following excellent advice, with a dietary for use in cases of obesity (corpulence):

1. Medicine.—None, save a morning cordial, as a corrective.

2. Dietary.

> Breakfast.—Four or five ounces of beef, mutton, kidneys, broiled fish, bacon, or any kind of cold meat except pork, a large cup (or two) of tea without milk or sugar, a little biscuit or dry toast.
> Dinner.—Five or six ounces of any fish except salmon, any meat except pork, any vegetables except potatoes; one ounce of dry toast; fruit out of a pudding; any kind of poultry or game, and two or three glasses of claret or sherry. Port, champagne, and beer forbidden.
> Tea.—Two or three ounces of fruit; a rusk or two, and a cup or two of tea, without milk or sugar.
> Supper.—Three or four ounces of meat or fish as at dinner, with a glass or two of claret.
> Nightcap (if required).—A glass or two of grog,—whisky, gin, or brandy,—without sugar; or a glass or two of sherry.

Mr. Banting adds,

> "Dietary is the principal point in the treatment of corpulence (also in rheumatic diseases, and even in incipient paralysis). If properly regulated, it becomes in a certain sense a medicine. It purifies the blood, strengthens the muscles and viscera, and sweetens life if it does not prolong it."

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1769. Advantages of a Regular Life
The advantages to be derived from a regular mode of living, with a view to the preservation of health and life, are nowhere better exemplified than in the precepts and practice of Plutarch, whose rules for this purpose are excellent; and by observing them himself, he maintained his bodily strength and mental faculties unimpaired to a very advanced age. Galen is a still stronger proof of the advantages of a regular plan, by means of which he is said to have reached the great age of 140 years, without having ever experienced disease. His advice to the readers of his "Treatise on Health" is as follows:

> "I beseech all persons who shall read this work not to degrade themselves to a level with the brutes, or the rabble, by gratifying their sloth, or by eating and drinking promiscuously whatever pleases their palates, or by indulging their appetites of every kind. But whether they understand physic or not, let them consult their reason, and observe what agrees, and what does not agree with them, that, like wise men, they may adhere to the use of such things as conduce to their health, and forbear everything which, by their own experience, they find to do them hurt; and let them be assured that, by a diligent observation and practice of this rule, they may enjoy a good share of health, and seldom stand in need of physic or physicians."

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1770. Health in Youth
Late hours, irregular habits, and want of attention to diet, are common errors with most young men, and these gradually, but at first imperceptibly, undermine the health, and lay the foundation for various forms of disease in after life. It is a very difficult thing to make young persons comprehend this. They frequently sit up as late as twelve, one, or two o'clock, without experiencing any ill effects; they go without a meal to day, and to-morrow eat to repletion, with only temporary inconvenience. One night they will sleep three or four hours, and the next nine or ten; or one night, in their eagerness to get away into some agreeable company, they will take no food at all, and the next, perhaps, will eat a hearty supper, and go to bed upon it. These, with various other irregularities, are common to the majority of young men, and are, as just stated, the cause of much bad health in mature life. Indeed, nearly all the shattered constitutions with which too many are cursed, are the result of a disregard to the plainest precepts of health in early life.

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1771. Disinfecting Liquid
In a wine bottle of cold water, dissolve two ounces acetate of lead (sugar of lead), and then add two (fluid) ounces of strong nitric acid (aquafortis). Shake the mixture, and it will be ready for use.
A very small quantity of the liquid, in its strongest form, should be used for cleansing all kinds of chamber utensils. For removing offensive odours, clean cloths thoroughly moistened with the liquid, diluted with eight or ten parts of water, should be suspended at various parts of the room.—In this case the offensive and deleterious gases are neutralized by chemical action.
Fumigation in the usual way is only the substitution of one odour for another. In using the above, or any other disinfectant, let it never be forgotten that fresh air, and plenty of it, is cheaper and more effective than any other material.

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1772. Disinfecting Fumigation
Common salt, three ounces; black manganese, oil of vitriol, of each one ounce; water two ounces; carried in a cup through the apartments of the sick; or the apartments intended to be fumigated, where sickness has been, may be shut up for an hour or two, and then opened.

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1773. Coffee a Disinfectant
Numerous experiments with roasted coffee prove that it is the most powerful means, not only of rendering animal and vegetable effluvia innocuous, but of actually destroying them. A room in which meat in an advanced degree of decomposition had been kept for some time, was instantly deprived of all smell on an open coffee-roaster being carried through it, containing a pound of coffee newly roasted. In another room, exposed to the effluvium occasioned by the clearing out of the dung-pit, so that sulphuretted hydrogen and ammonia in great quantities could be chemically detected, the stench was completely removed in half a minute, on the employment of three ounces of fresh-roasted coffee, whilst the other parts of the house were permanently cleared of the same smell by being simply traversed with the coffee-roaster, although the cleansing of the dung-pit continued for several hours after.
The best mode of using the coffee as a disinfectant is to dry the raw bean, pound it in a mortar, and then roast the powder on a moderately heated iron plate, until it assumes a dark brown tint, when it is fit for use. Then sprinkle it in sinks or cess-pools, or lay it on a plate in the room which you wish to have purified. Coffee acid or coffee oil acts more readily in minute quantities.

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1774. Charcoal as a Disinfectant
The great efficacy of wood and animal charcoal in absorbing effluvia, and the greater number of gases and vapours, has long been known. Charcoal powder has also, during many centuries, been advantageously employed as a filter for putrid water, the object in view being to deprive the water of numerous organic impurities diffused through it, which exert injurious effects on the animal economy. Charcoal not only absorbs effluvia and gaseous bodies, but especially, when in contact with atmospheric air, oxidize, and destroys many of the easily alterable ones, by resolving them into the simplest combinations they are capable of forming, which are chiefly water and carbonic acid. It is on this oxidizing property of charcoal, as well as on its absorbent power, that its efficacy as a deodorizing and disinfecting agent chiefly depends.

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1775. Charcoal as an Antiseptic
Charcoal is an antiseptic, that is to say, a substance which arrests the decay and decomposition of animal substances. Meat, poultry, game or fish, &c., may be preserved for a longer period in hot weather by sprinkling it with powdered charcoal, which should be washed off in clean cold water before the article is cooked.

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1776. Charcoal Respirators
It has been proposed to employ charcoal ventilators, consisting of a thin layer of charcoal enclosed between two thin sheets of wire gauze, to purify the foul air which is apt to accumulate in water-closets, in the close wards of hospitals, and in the impure atmospheres of many of the back courts and mews-lanes of large cities, all the impurities being absorbed and retained by the charcoal, while a current of pure air alone is admitted into the neighbouring apartments. In this way pure air may be obtained from exceedingly impure sources. The proper amount of air required by houses in such situations might be admitted through sheets of wire gauze or coarse canvas, containing a thin layer of coarse charcoal powder.
A tolerably thick charcoal ventilator, as described above, could be very advantageously applied to the gully-holes of common sewers, and to the sinks in private dwellings, the foul water in both cases being carried into the drain by means of tolerably wide syphon pipes, retaining always about a couple of inches of water. Such an arrangement would effectually prevent the escape of any effluvia, would be easy of construction, and not likely to get soon out of order.
In respirators for the mouth the air is made to pass through a quarter of an inch of coarsely powdered charcoal, retained in its place by two sheets of silvered wire gauze, covered over with thin woollen cloth, by which means its temperature is greatly increased. The charcoal respirator possesses a decided advantage over respirators of the ordinary construction, in that all disagreeable effluvia are absorbed by the charcoal, so that comparatively pure air is alone inhaled. Adaptations may be made to cover the nostrils as well as the mouth, for protecting the wearer against fevers and other infectious diseases, and chiefly for use in chemical works, common sewers, &c., to protect the workmen from the noxious effects of the deleterious gases to which they are frequently exposed.

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1777. Charcoal applied to Sores, &c.
Charcoal powder has been most successfully employed at hospitals, to arrest the progress of gangrene and other putrid sores. The charcoal does not require to be put immediately in contact with the sores, but is placed above the dressings, not unfrequently quilted loosely in a little cotton wool. In many cases patients who were rapidly sinking have been restored to health.

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1778. Disinfection of Rooms
Any room, however offensive it may be, can be perfectively deodorized by means of a few trays filled with a thin layer of freshly-heated wood charcoal. From these and other considerations it is evident that charcoal is one of the cheapest and best disinfectants. Unlike many other disinfectants, it evolves no disagreeable vapours, and if heated in close vessels will always act, however long it has been in use, quite as effectively as at first. The efficiency of the charcoal may be greatly increased by making it red-hot before using it. This can easily be done by heating it in an iron saucepan covered with an iron lid. When the charcoal is to be applied to inflammable substances, such as wooden floors, &c., of course it must be allowed to cool in close vessels before being used.

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1779. Sir William Burnett's Disinfecting Fluid
Of late years new disinfectants for the removal of disagreeable and offensive odours, and the preservation of meat, &c., have been brought into use. Sir William Burnett's disinfecting fluid is too well known to require description. It is invaluable in a sick room, and is sold by all chemists and druggists.

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1780. Glacialine
This is a new disinfectant and antiseptic, which is highly recommended and largely used for the preservation of meats, liquids, and all goods of a perishable character from acidity, as in the case of beer, or decomposition. It is sold by most chemists, druggists, and oilmen.

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1781. Chloride of Lime
This substance, which is well known for its bleaching properties is a useful disinfectant. It will neutralise the foul smell arising from drains, closets, &c., when mixed with water and thrown down the pipes whence the smell proceeds. A little dissolved in a bucket of water, when used in scrubbing rooms and passages, will purify them and render them wholesome, and also whiten the boards. It is sold by oilmen &c., at 3d. or 4d. per lb.—a much lower rate than that at which it is sold by chemists.

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1782. Carbolic Powder and Fluid
Carbolic acid in a fluid state is a highly concentrated disinfectant, and a strong irritant poison. Care should be taken in its use and storage, as many lives have been lost through taking carbolic acid under the impression that it was some medicine or beverage. It is far safer when in the form of powder which has been impregnated with the acid. The powder has a pink colour, is recommended by the Government, and is sold at the rate of 2d. per pound by oilmen, &c.

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1783. Domestic Hints
Why is the flesh of sheep that are fed near the sea more nutritious than that of others?
Because the saline particles (sea salt) which they find with their green food give purity to their blood and flesh.

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1784. Domestic Hints (Marbled Fat in Meat)
Why does the marbled appearance of fat in meat indicate that it is young and tender?
Because in young animals fat is dispersed through the muscles, but in old animals it is laid in masses on the outside of the flesh.

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1785. Domestic Hints (White and Red Meat)
Why is some flesh white and other flesh red?
White flesh contains a larger proportion of albumen, (similar to the white of egg) than that which is red. The amount of blood retained in the flesh also influences its colour.

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1786. Domestic Hints (Raw and Cooked Oysters)
Why are raw oysters more wholesome than those that are cooked?
When cooked they are partly deprived of salt water, which promotes their digestion; their albumen also becomes hard (like hard boiled eggs).

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1787. Domestic Hints (Green Oysters)
Why have some oysters a green tinge?
This has been erroneously attributed to the effects of copper; but it arises from the oyster feeding upon small green sea-weeds, which grow where such oysters are found.

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1788. Domestic Hints (Twice-Boiled Cabbage)
Why is cabbage rendered more wholesome by being boiled in two waters?
Because cabbages contain an oil, which is apt to produce bad effects, and prevents some persons from eating "green" vegetables. When boiled in two waters, the first boiling carries off the greater part of this oil.

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1789. Domestic Hints (Just-Scraped Horseradish)
Why should horseradish be scraped for the table only just before it is required?
Because the peculiar oil of horseradish is very volatile; it quickly evaporates, and leaves the vegetable substance dry and insipid.

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1790. Domestic Hints (Mint with Pea Soup)
Why is mint eaten with pea soup?
The properties of mint are stomachic and antispasmodic. It is therefore useful to prevent the flatulence that might arise, especially from soups made of green or dried peas.

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1791. Domestic Hints (Apple Sauce with Pork and Goose)
Why is apple sauce eaten with pork and goose?
Because it is slightly laxative, and therefore tends to counteract the effects of rich and stimulating meats. The acid of the apples also neutralizes the oily nature of the fat, and prevents biliousness.

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1792. Domestic Hints (Thunderstorms Souring Milk)
Why does milk turn sour during thunderstorms?
Because, in an electric condition of the atmosphere, ozone is generated. Ozone is oxygen in a state of great intensity; and oxygen is a general acidifier of many organic substances. Milk may be prevented from becoming sour by boiling it, or bringing it nearly to boiling point, for, as the old proverb says, "Milk boiled is milk spoiled." Heating the milk expels the oxygen.

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1793. Domestic Hints (Butter from Churning)
Why does the churning of cream or milk produce butter?
Because the action of stirring, together with a moderate degree of warmth, causes the cells in which the butter is confined to burst; the disengaged fat collects in flakes, and ultimately coheres in large masses.

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1794. Domestic Hints (Blue Mould on Cheese)
What is the blue mould which appears sometimes upon cheese?
It is a species of fungus, or minute vegetable, which may be distinctly seen when examined by a magnifying glass.

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1795. Domestic Hints (Tenderness in Birds)
Why are some of the limbs of birds more tender than others?
The tenderness or toughness of flesh is determined by the amount of exercise the muscles have undergone. Hence the wing of a bird that chiefly walks, and the leg of a bird that chiefly flies, are the most tender.

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1796. Domestic Hints (Tea Curing Headache)
Why does tea frequently cure headache?
Because, by its stimulant action on the general circulation, in which the brain participates, the nervous congestions are overcome.

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1797. Domestic Hints (Clothes for Hot Weather)
Why are clothes of smooth and shining surfaces best adapted for hot weather?
Because they reflect or turn back the rays of the sun, which are thus prevented from penetrating them.

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1798. Domestic Hints (Loose Clothing Warmer)
Why is loose clothing warmer than tight articles of dress?
Because the loose dress encloses a stratum of warm air which the tight dress shuts out; for the same reason, woollen articles, though not warmer in themselves, appear so, by keeping warm air near to the body.

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1799. Domestic Hints (Tea Made Best with Boiling Water)
Why should the water poured upon tea be at the boiling point?
Because it requires the temperature of boiling water to extract the peculiar oil of tea.

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1800. Domestic Hints (First Infusion Best)
Why does the first infusion of tea possess more aroma than the second?
Because the first infusion, if the water used is at the boiling temperature, takes up the essential oil of the tea, while the second water receives only the bitter extract supplied by the tannic acid of tea.

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1801. Domestic Hints (Sky-Blue for Fair People)
Why does a head-dress of sky-blue become a fair person?
Because light blue is the complementary colour of pale orange, which is the foundation of the blonde complexion and hair.

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1802. Domestic Hints (Brighter Colours for Dark People)
Why are yellow, orange, or red colours suitable to a person of dark hair and complexion?
Because those colours, by contrast with the dark skin and hair, show to the greater advantage themselves, while they enrich the hue of black

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1803. Domestic Hints (Light Green for Fair Complexions)
Why is a delicate green favourable to pale blonde complexions?
Because it imparts a rosiness to such complexions—red, its complementary colour, being reflected upon green.

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1804. Domestic Hints (Light Green Unfavourable for Ruddy Complexions)
Why is light green unfavourable to ruddy complexions?
Because it increases the redness, and has the effect of producing an overheated appearance.

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1805. Domestic Hints (Violet Unfavourable for All)
Why are violet draperies unfavourable to every kind of complexion?
Because, reflecting yellow, they augment that tint when it is present in the skin or hair, change blue into green, and give to an olive complexion a jaundiced look.

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1806. Domestic Hints (Blue Unsuitable for Brunettes)
Why is blue unsuitable to brunettes?
Because it reflects orange, and adds to the darkness of the complexion.

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1807. Domestic Hints (Blue Veils for Complexion)
Why do blue veils preserve the complexion?
Because they diminish the effect of the scorching rays of light, just as the blue glass over photographic studios diminishes the effect of certain rays that would injure the delicate processes of photography1.

Footnote 1: "Housewife's Reason Why," containing upwards of 1,500 Reasons upon every kind of Domestic Subject. London: Houlston and Sons. 2s. 6d.
return to footnote mark

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