Aid directory, 1885

THE

GOLDEN AID,

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TORY

CONTAINING

DIRECTIONS FOR MANUFACTURING AND PREPARING FOR SALE SOME OF THE BEST SELLING ARTICLES OF THE DAY, AS WELL AS A LARGE AND CHOICE COLLECTION OF RECIPES AND FORMULAS FOR MANUF \C- TURING, COOKING. AND MISCEL- LANEOUS PURPOSES.

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FaST

EDWARD^ «c CO., PUBLISHERS, RICHFORD, VT.

LIBRARY OF CONGRESS.

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UNITED STATES OF AMERICA.

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Ti^E

GOLDEN AID,

OR-

Money Making Directory,

CONTAINING

DIRECTIONS FOR MANUFACTURING AND PREPARING FOR SALE SOME

OF THE DEST SELLING ARTICLES OF THE DAY, AS WELL AS

A LARGE AND CHOICE COLLECTION OF RECIPES AND

FORMULAS FOR MANUFACTURING, COOKING,

AND MISCELLANEOUS PURPOSES.

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EDWARDS & CO., PROPRIETOS^^J^ W*. tW^}*^^^

RICHFORD, VT.

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Entered according to Act of Congress, in the Year 1885, by

JOHN E. FAY. In the office of the Librarian of Congress at Washington.

PRINTED BY

WHEELOCK & DAWLEY,

MONTPEUER.VT.

,|.,3K^>f».-l?'l*«i

PREFACE.

In the preparation of this work we have made every exer- tion to embody within it a superior class of recipes. We have given special attention to arrange a collection of them in the first part, that are the most useful and valuable for manufacturing purposes; and while it has been our main object to place in the hands of those who answer our adver- tisement, and desire to engage in the business we offer, a suitable guide and instructor, we felt that it would most likely meet with general favor to include a variety of assort- ed recipes for domestic uses, so that in the event of any one giving an order for the book with a view of going into business, and should by some unforseen occurrence abandon the design, or conclude from any reason whatever to not proceed any further, he, or she may have the satisfaction of feeling that the price of the book is not entirely lost, as it becomes very useful and is certainly unrivaled by few even for every day use in any household. For the sake of con- venience we have divided the book into three parts: The first part comprises the manufacturers' depaitment, and is specially calculated for those who may feel inclined to fol- low our du-ections with a view of business. There may be found however in the other parts recipes which are valuable to manufacture from, and may perhaps in some instances be preferred to those of the first. The second part, embracing the medical department, includes an assortment of recipes which will be found very useful in the cure of various dis- eases with which one may be most commonly afflicted. The liniments, salves, etc., made from the recipes of this depart- ment are the very best, and will sell readily. The third part embraces the most needful and practical cooking recipes that can be had in any house ; the most of them are selected

IV PREFACE.

with a view of avoiding such as involve so great an ex- pense in their use, as is the fault with many of the books devoted to cookery. This part also embraces a large collec- tion of miscellaneous recipes, very many of which are of no small account and might properly come imder the head of the first part as those specially chosen for the manufacturer ; our letter of instructions is designed to aiford such informa- tion as one who just starting into business would most like- ly need, and should any of our customers wish for any further information, we shall take pleasure in supplying the same. Upon the whole we have endeavored to include within this book the most valuable and practical recipes that could be procured, and we feel that our endeavors in that direction have not been altogether in vain. It is true there are recipe books which are more voluminous than this, but in looking over those books one cannot fail to notice that their size is attributable in a great measui'e to the space occupied by recipes of an inferior grade.

PRIVATE LETTER OF INSTRUCTIONS.

Nc thing can be of so much importance to any one starting out m a new business a3 to commence in the light way - no matter how great the prospects for such a business may be, a httle mistake at the commencement places in the way an obstacle which in some cases points to a signal defeat. While we have in our circulars solicited men, women, boys and girls to give the business we offer a trial, and while it is very probable that the most of them who have given us orders for this book with a view of doing so are entirely unaccustomed to the agency business, we shall not omit to give such instructions as we hope will be found advan- tageous and useful.

In the first place from among the many recipes of this book, select, say three or four, viz. : those for making the Chinese starch polish, the favorite polishing powder, the diamond stove polish, and Edward's solidified perfume. Manufacture a small lot of goods from these recipes, and be careful to put up your goods and label them nicely. The, appearance of the goods has a great deal to do with their sale. If you do not wish to leave home, sell all you can in your own town, and then advertise in your local newspaper, telling them what you have for sale and what it will do. Employ all the agents you can to work for you and sell to families and stores. As your sales improve and you see your way more clear to increase your business, invest more largely in the manufacture of other goo^s, such as you feel would be the most salable in your locality. We advise you to start on the three or four articles referred to because as a rule they are the most salable, but in some localities it may be different, other articles may find a quicker sale.

Edward's solidified ijerfxime is a nice, profitable and easy article to manufacture. You can put this perfume up in envelopes or boxes. The boxes are gold-gilt and we think

VI LETTER OF INSTRUCTIONS.

you would do better to use them. [See price list.] You will find that this perfume meets with a ready sale.

There are other things to be manufactured from the re- cipes in this book too numerous to mention, and which are very salable, for instance oui* inks, cements, blackings, soaps, syrups, vinegars, wines, liquors and various other articles which are of the very best kind. If it is found that there is a particular demand for any one article it perhaps would be advisable to have the recipe for the manufacture of it nicely printed or written down to sell. One could sell a recipe at most any house, which gives dii'ections to make up a useful article. In cases where you sell recipes you should always take a sample of goods to show what they will do and that they are all that is claimed for them. If your in- clinations are to trade, exchange your goods for produce, such as eggs, lard, butter, sugar, etc. These are staple articles and are nearly as good as cash to a trader.

It may be plainly seen that with a little efilbrt you can es- tablish yourself in quite a business. Besides the goods that you manufacture you will have on hand produce that you have traded for, and you will soon find it convenient to add to your stock such articles as are in the greatest demand, ordered from wholesale houses if you do not manufacture them. There are two things in paiticulai* that we have re- ferred to that cannot be too strongly impressed upon your mind, that is advertising and employing agents. Give as wide publicity as possible to the fact of your doing business, Hot only through the medium of your local paper, but talk about your goods whenever you have an opportunity, and by so doing others will inquire about them, and the result is that people will be calling upon you to trade. You will, find that it is profitable to have agents, they will be selling goods and you will be getting a profit out of thek sales. If you do not know of any who would act as such, put up a notice in your post office and one or two other prominent places, asking for agents to sell yoiu' goods. After you have got a little start advertise more largely and you will find your profits steadily increasing, and by continued exertion and constant effort you will establish yourself in a perma- nent and profitable business. You may give any article you manufactui'e whatever name you desue.

In making the different articles always strictly follow the

LETTER OF INSTRUCTIONS. VII

directions and in selling have one price and do not deviate from it.

If you have an invention which you wish to protect by law, do not delay in getting it done. Pamphlets giving full particulars as to patents, copyrights, trademarks, etc., will be furnished on application to the commissioner of patents or the librarian of congress at Washington, D. C. We do not embody the law in respect to patents in this book, as amendments are made from time to time, and a more accu- rate knowledge may be had of it from the pamphlets fur- nished by the commissioner of patents.

It would be advisable in ordering to take an outfit, includ- ing recipes for our matchless soap. It is far superior to most of the soaps offered for sale, and is cheap to manufac- ture. We can furnish the recipes cheaper than you can get them printed unless you have them printed in very large numbers. We have prepared the $10 outfit with a view to giving such supplies as are most needed and complete for a commencement, and advise you to begin with it if you can.

In concluding we hope you will find all satisfactory and should there be anything not contained herein that you would like to know, write us about it and we will give you what information we can. We ask from parties writing us asking questions, to send a stamp for return postage. This would be a small matter in the case of one or several letters, but we are constantly answering questions, the expense of which is no small sum.

We desire to say that although there are many recipe books there are none that contain such a collection of new and choice recipes so well adapted to the manufacturer. You may now if you only desire to do so, open up a business which will surprise you in its financial returns. Do not bury these recipes - ^use them - make money out of them. Take three or four of the first, as we have advised, commence with them with diligence and determination and you will not fail to prosper and realize a satisfactory remuneration for your efforts.

Trusting that you will send for an outfit at once and that our business relations may continue to be pleasant and sat- isfactory, we remain

Very Respectfully,

EDWARDS & CO.

PRICE LIST OF SUPPLIES.

Slide Boxes for Starch Polish, " " " Solidified Perfume, .

Wood 2 oz. Boxes for Stove Polish and Pol- ishing Powder, ....

Labels for Stove Polish, Starch Polish, and Polishing Powder, [assorted,]

Circulars for Agents, ....

Novelty Advertising Cards,

Envelopes, ......

Steel Pens, best quality,

Family Rights. [The Matchless Soap,] .

Favorite Polishing Powder, [ready man'f 'd]

Diamond Stove Polish, [ready manufactured,] "

Chinese Starch "

Edwards' Solidified Perfume, "

Enveloj)es for " "...

Violet Aniline, [best quality,]

Refined Paraffine Wax,

Plumbago, [Black Lead,] .

AVliiting, [best quality,]

Calcined Magnesia, ....

Tin Stamp for cutting Solidified Perfume, " " " " Starch PoHsh,

Splendid Rubber Hand stamp for printing your Envel- opes, Letter Heads, Bill Heads, Postal Cards, etc., with Box, Lik, Pad, etc., complete, . . .2.00

OUR SPECIAL $10.00 OUTFIT.

We have arranged this outfit with a view of advising such an outlay of money as would be the best and the cheapest investment for those who would like to give the business a tiial and make a success of it. The goods are easily and cheaply manufactured, and are salable with large profits in all parts of the country. We advise you to try it. On re- ceipt of $10.00 we will box, pack, and ship to your address, 100 Boxes for Starch Polish. 100 Boxes for Stove Polish. 100 Boxes for Polishing Powder.

300 Labels, assorted for the Starch Polish, Stove Polish, and Polishing Powder.

per 100,

$2.00

(( u

2.00

u u

L75

" 300,

1.00

" 500,

2.00

U ii

1.50

" 1000,

1.25

" gross,

1.00

« 100,

2.00

" doz.,

.75

~| a a

.50

It a

1.00

u u

.60

" 100,

.50

" oz..

.50

" lb.,

.40

" 5 lbs.,

, .75

u u

.30

" 3 ozs.

, .25

.25

.25

1 Tin Stamp for cutting Starch Polish. 1 Tin Stamp for cutting SoHdified Perfume. 100 Boxes [gold gilt] for Solidified Perfume. 500 Cii-culars giving a full description of your goods, 60 Family Eights for the Matchless Soap. 1 Rubber Hand Stamp for printing your Envelopes, Let- ter Heads, Postal Cards, etc., with Box, Ink, Pads, etc., complete. This "outfit" will prove to you satisfactory and we hope to receive your order by return mail.

We would recommend the following list of goods, as be- ing a very profitable investment.

On receipt of $5.00 we will box, pack, and ship to your addi'ess. 50 Boxes for Starch Polish. 50 Boxes for Stove Polish. 50 Boxes for Polishing Powder. 150 Labels, assorted for the Starch Polish, Stove Polish, and Polishing Powder. 1 Tm Stamp for cutting Starch Polish. 6 Boxes each of Starch Polish, Stove Polish, and Polish- ing Powder, [ready for sale.] 50 Family Bights, [the Matchless Soap.]

BEAD THIS BEFORE ORDERING.

Be careful and plainly give your full address with each order. Orders from Canada, and from any place at a dis- tance will receive prompt attention like those near by. All letters of inquuy should contam a stamp for return postage.

Jl^" A liberal discount will be made on large orders.

B^" Pens, Labels, Ckculars and all printed matter will be sent by mail, postage prepaid ; ail other goods by Freight or Express at your expense.

fi^° Cash in fuil must accompany every order not exceed- ing 825; larger orders sent C. O. b., if you send one-thii'd the amount with the order.

Jg@" Send money by Registered Letter, Post Office Order, or Draft on New York or Boston, payable to om* order, at om- risk ; United States and Canada Postage Stamps, taken in any amount. Address all orders

EDWARDS & CO.,

RicHFORD, Vermont.

PART FIRST.

MANUFACTURERS' DEPARTMENT.

Edwards' Solidified Perfume. - Melt over a slow fire

enough of the very best refined paraffine wax to make about 4 qts. of the liquid, care should be taken not to let it burn. Take 2 ozs. oil of bergamont, 1 oz. oil of lemon and 2 drs. oil of verbena, mix them well together, j^our the oils into the melted paraffine while warm^ stuiing it well while pouring. Observe you must not put the oils in the liquids while hot for the heat drives out the perfume and counter- acts the effects of the oils. Have ready round pie pans, well oiled with sweet oil, pour in the perfumed liquid until you have about \ inch in depth in each pan. Before pour- ing in the pans make sure that they set level. Have a tin stamp ready to cut out the cakes at the proper time. The stamp should be nearly square, larger at the top than at the bottom. You must not stamp out the cakes whue the wax is too warm nor when it is too cold. If it is too warm it will stick to the pans. Lay the cakes aside in other pans to cool. You can put the cakes in small giit boxes about the si^'e of one of the cakes or else put them in nicely print- ed envelopes ; sell for 10 or 15 cents a cake, cost about 2 cents. This perfume sells well, most every one buys and agents make a good income with this article alone. If you desire further information write us.

The Chinese Starch Polish. - Take the same kind,

that is, the very best quality of paraffine wax, and follow the same du-ections as in making the solidified perfume, ex- cept to every pound of paraffine melted add about 50 drops I A

2 MANUFACTURERS DEPARTMENT.

of the oil of verbena and pour into the pie pans to the depth of about ^ of an inch. Have a stamp to cut into round cakes about the size of a candy lozenge ; put about 30 of the cakes in each box, using small, sliding boxes and retail for 25 cts. a box ; wholesale for $1.50 per dozen. Direc- tions : To a x^int of boiling starch stii* in 2 of the cakes, or

3 cakes to a quart. This gives an elegant lustre to linen or muslm and impai'ts a splendid perfume to the clothes and makes the iron pass very smoothly over the surface. It re- quires about lialf the ordinary labor to do the ii'oning. It prevents the u*on from adhering to the sui'face and the clothes remam clean and neat much longer than by any other method known. For ladies we knov/ of no business so suitable and pleasant to engage in. Another recipe for starch polish is instead of taking paraffine take 2chite tcax and spermaceti in the proportion of 1 oz. of the wax to 2 ozs. of the spermaceti, melt them together with a gentle heat. If you prefer to perfume use the same perfume in the same way as the other. When you have prepared a suf- ficient amount of starch in the usual way for a dozen j^ieces, put into it a piece of the polish about the size of a large pea, more or less according to large or small washings. You can use whichever recipe you think is the best, the latter is a trifle more expensive and very possibly will give better sat- isfaction. The directions given for the former answ-er this.

The Diamond Stove Polish. - Take plumbago [black

lead] finely pulverized, and put in 2 oz. wood boxes nicely labeled, and sell for 10 or 15 cents a box. A\Tiolesale to stores and agents at $6 a hundred, cost less than 3 cents a box to manufacture. Directions : Use a damp woolen rag. dip in the box, and apply to the stove, then poHsh with a diy cloth and a most beautiful polish will appear. To give a very permanent brilhant appearance to a stove, mix pul- verized alum with the plumbago, about 1 teaspoonful to 1 oz. box. A good stove polish is an absolute necessity in every family. It is only a question, then, of offering the best to make a sale. To prove that this polish is the best, is an easy task. All you have to do is to have a box open and a piece of rag to bsgin operations. You now approach the stove and app^y the polish. The result will be so start- lingly beautiful that no fui'ther words will be necessary. If the stove is not convenient, anything will do to experiment

MANUFACTURERS DEPARTMENT.

with. You can produce on a piece of wood, a scrap of paper, or a potato, a lustre equal to a burnished miiTor.

The Favorite Polishing Powder. - This is one of

the most saiabie aiticies of the day, and staple as flour ; something that every housekeeper will buy. It is used for gold and silver plated ware, German silver, brass, copper, glass, tin, steel, or any material where a brilliant lustre is required. Is put uj) in 2 oz. wood boxes, cost 3 cents to manufactiu'e, sells at retail for 25 cents, to agents and stores for $12 per 100 boxes. Kecipe : To 4 lbs. best qual- ity whiting, add J lb. cream tartar and 3 ozs. of calcined magnesia, mix thoroughly together, box, and label. Direc- tions : Use the polish diy with a piece of chamois skin or canton flannel previously moistened with water or alcohol, and finish with the polish di*y. A few moments rubbing will develop a surprising lustre, different from the polish produced by any other substance.

The Matchless Soap - Take 4 lbs. sal soda, 1 oz. borax, J oz. sulphate of soda, dissolve in 10 quarts of soft water till not a lump remains, then cut in thin slices 4J lbs. of common bar soap and melt in the above solution, keep stiiTing until the soap is melted,- then it is done ; take it from the fire and let it stand about an hour and pour it into tin pails or butter firkins. This soap does not dry hard and should be kept in bulk in a damp place. This recipe is for about 25 lbs. Directions : Put 1 lb of soap in 3 qts. of boiling water and thoroughly dissolve, then pour it into your wash tub and add warm water enough to cover the clothes, put in your white clothes and let them soak 3 hours, or over night is better, then boil briskly for about 5 minutes, rinse thoroughly. If the wristbands or collars of shirts are much soiled, a very little rubbing will be required. This is a splendid soap. It gives entire satisfaction. The recipes have been and are now sold for $1 each. You can make money in dealing in this soap and selling the recipes at 50 cts.

Voilet Ink. - To make 1 gallon. Take 1 oz. of the best quality of voUet aniline and dissolve the same in 1 gill of hot alcohol, stir until thoroughly dissolved and then add 1 gal. boiling water, and the ink is made. This re- ceipe makes a first-class ink and will sell anywhere. Where

4 MANUFACTURERS DEPARTMENT.

ink is used in large quantities the recipe sells well. Aniline may be had for 50 cts. an oz.

Black Ink. - Copying or writing fluid. Rain water 2 gals., gum ai'abic, ^ lb., brown sugar, ^ lb., cleMu copperas, J lb., powdered nutgalls, J lb., bruise all, and mix, shaking occasionally for 10 days, and strain ; if needed sooner, let it steep in an ii'on kettle until the strength is obtained. This ink can be depended upon for deeds and records which you may wish some one to read hundreds of years to come. Oxalic acid ^ oz. was formerly put in, but since the use of steel pens it does not work well on them. If not used as a copying ink one-fourth the gum or sugar is suffi- cient, as it flows more freely without them.

Ink, an excellent substitute for. - Put a couple of

iron nails into a teaspoonful of vinegar. In half an hour pour in a tablespoonful of strong tea, and then you will have ink enough for a while.

Ink, First-Rate Black. - Take 12 lbs. of bruised galls,

5 lbs. of gum Senegal, 5 lbs. of green sulphate of iron, and 12 gals, of rain water. Boil the galls with 9 gals, of water for '6 hours, adding fresh water to replace what is lost by evaporation. Let the decoction settle, and di'aw off the clear liquor, add to it a strained solution of the gum, dis- solve also the sulphate of iron separately, and mix the whole.

Another. - Galls 3 lbs., sulphate of iron 1 lb., logwood ^ lb., gum ^ lb., a.e 4 gals., let it stand in loosely corked bottles in a warm place for a week or two, shaking it daily.

Ink Blue. - Chinese blue 3 ozs., oxalic acid [pure] J of an oz., gum arable, powdered, 1 oz., distilled water 6 pts., mix. *

Ink, Blue, easily made. - The soluble indigo of com- merce makes a good biue ink when slightly diluted with hot water. It is incorrosive for steel pens and flows freely.

Ink, Cheap Black. - Extract of logwood 2 oz., sulphate of potash ^ oz., boiling water 1 gal., mix. This is an excel- lent ink, and can be made at a cost not exceeding 15 cts. a gallon.

Ink, Red Writing. - Best ground Brazil wood 4 oz., diluted acetic acid 1 pt . alum ^ oz. Boil them slowly in a

MANUFACTURERS DEPARTMENT.

covered tinned, copper or enameled saucepan for 1 lioui', strain, and add 1 oz. gum.

Ink, Yellow. - Gamboge triturated with water, and a lit- tle alum added.

Ink, Green. - Rub 3^ drs. Prussian blue, and 3 drs. of gamboge, with 2 ozs. of mucilage, and add -J- pt. of water.

Ink, Indelible. - ^ov marking Clothing. Nitrate of silver 6 sc, gum arabic 2 di\, sap green 1 sc, distilled water 1 oz., mix together. Before writing on the article to be marked, apply a little of the following: carbonate of soda ^ oz., distilled water 4 oz., let this last which is the mor- dant, get di'y, then, with a quill pen, write what you requii*e.

Ink, Gold. - Honey and gold leaf equal parts ; triturate until tiie gold is reduced to the finest possible state of di- vision, agitate with 30 parts of hot water, and allow it to settle. Decant the water and repeat the washing sever- al times ; finally dry the gold and mix it with a little gum water for use.

Ink, Silver. - For silver ink the process is the same as gold, substituting silver leaf for the gold leaf.

Ink, Sympathetic or Secret. - The solutions used

should be so nearly colorless that the writing cannot be seen till the agent is applied to render it visible. Boil oxide of cobalt i^i acetic acid. If a little common salt be added, the writing becomes green when heated ; but Avith nitre it be- comes a pale rose color. A weak solution of sulphate of copper : the writing becomes blue when exposed to the va- por of ammonia.

Ink, Sympathetic or Invisible. - Sulphuric acid 1

part, water 10 j^arts, mix together and write with a quill pen, which writing can be read only after heating it.

Powder, Black. - Sulphate of copper 1 dr., gum arabic ^ oz., copperas 1 oz., nutgalls and extract of logwood 4 ozs. each, ail to be pulverized and evenly mixed. - Scientijic America?!. About 1 cz. of the mixture will be requii-ed to each pint of boiling water used. It will be found a valuable color for boot, shoe or harness-edge also. It should stand a couple of weeks before using, or it may be steeped a few hours if needed sooner.

MANUFACTUKERS DEPARTMENT.

Ink, Powder. - Powdered nut galls 4 ozs., copperas 3 ozs., logwood 1 oz., gum arable ^ oz. Sufficient for 1 qt. of water.

Magic Copying Paper. - To make black paper, lamp- black mixed with cold lard ; red paper, Venetian red mixed with lard ; blue paper, Prussian blue mixed with lard ; green paper, chi'ome green mixed with lard. The above ingredi- ents to be mixed to the consistency of thick paste, and to be applied to the paper with a rag. Then take a flannel rag, and rub until all color ceases coming off. Cut your sheets 4 in. wide and 6 in. long; put 4 sheets together, 1 of each color, and sell for 25 cts. j)er package. The first cost will not exceed 3 cts. Directions: Lay down your paper upon which you wish to write, then lay on the copying paper, and over this lay any scrap of paper you choose ; then take any hard pointed substance and write as you would with a pen.

Letters, to Write Secret. - P^it 5 cents' worth citrate

of potassa in oz. vial of clear cold water. This forms an in- visible fluid. Let it dissolve, and you can use on paper of any color. Use a goose-quill in writing. "When you wish the writing to become visible, hold to a red hot stove.

Transfer Ink. - Mastic in tears 4 ozs., shellac 6 ozs., Venice turpentine ^ oz., melt together ; add wax ^ lb., tallow 3 ozs. When dissolved, further add hard tallow soap [in shavings] 3 ozs., and whenthe whole is combined, add lamp- black ^JL oz. Mix well, cool a little, and then pour it into molds. This ink is rubbed down with a little water m a cup or saucer, in the same way as water-color cakes. In winter, the operation should be performed near the fire.

Paint, to Make for one Cent a Pound. - To 1 gal.

soft hot water add 4 lbs. sulphate of zinc [crude]. Let it dissolve perfectly, and a sediment will settle at the bottom. Turn the clear solution into another vessel. To 1 gal. of paint [lead and oil], mix 1 gal. of the compound. Stii' it into the paint slowly for 10 or 15 minutes, and the compound and paint will perfectly combine. If too thick thin it with turpentine. This recipe has been sold to painters as high as S 100 for the privilege to use the same in then- business.

Magical Paint Cleaner. - Provide a plate with some of the best whiting to be had, and have ready some clean

MANUFACTURERS DEPARTMENT. 7

warm water and a piece of flannel^ wiiich dip into the water and squeeze nearly dry ; then take as much whiting as will adhere to it, apply it to the painted surface^ when a little rubbing will instantly remove any diit or grease. After which wash the pait well with clean water, rubbing it dry with a soft chamois. Paint thus cleaned looks as well as when first laid on, without any injury to the most delicate colors. It is far better than using soap, and does not re- quire more than half the time and labor.

Paint. - To get rid of the smell of oil paint plunge a hand- ful of hay into a pail of water, and let it stand in the room newly painted.

Paint without Oil or Lead. - Slake stone lime with boiling water in a tub or barrel to keep in the steam ; then pass 6 qts. through a fine sieve. Now to this quantity add 1 qt of coarse salt and 1 gal. of water ; boil the mixture, and skim it clear. To every 5 gals, of this skimmed mixtui*e add 1 lb. alum, J lb. copperas, and by slow degrees £ lb potash, and 4 qts. sifted ashes or fine sand, add any coloring desii'- ed. A more durable paint was never made.

Paint, Farmers. - Farmers will find the following profitable for house or fence paint: skim milk 2 qts., fresh slaked lime 8 oz., linseed oil 6 oz., white burgundy pitch 2 oz., Spanish white 3 lbs. The lime is to be slaked in water, exposed to the air, and then mixed with about J of the milk, the oil in which the pitch is dissolved to be added a little at a time, then the rest of the milk, and afterward the Spanish white. This is sufficient for 27 yds., 2 coats. This is for white paint. If desirable, any other color may be produced ; thus, if cream color is desired, in place of the Spanish white use the other alone.

Whitewash, Very Nice for Rooms. - Take whiting

4 lbs., white or common glue 2 oz., stand the glue in cold water over night ; mix the whiting with cold water, and heat the glue until dissolved; and pour it into the other, hot. Make of a proper consistence to apply with a common white- wash brush. Use these proportions for a greater or less amount. In England, scarcely any other kind of whitewash is used.

Paint, Black and Green. - Durable and Cheap, for Out-Door Work. Any quantity of charcoal, powdered; a

8 MANUFACTURERS DEPARTMENT.

sufficient quantity of iiiLarge as dryer, to be well levigated [rubbed smooth] witii linseed oil, and when used, to be thinned with well boiled linseed oil. The above forms a good black paint. By adding yellow ochre, an excellent green is produced, which is preferable to the bright green, used by painters, for all gaiden work, as it does not fade with the sun.

Whitewash. - A pint of vamish mixed with a bucket of whitewash will give it, in a great degree, the qualities of paint ; and it will withstand all kinds of weather.

Whitewash that will not Rub off. - Mix up ^ pail- ful of lime and watei-, ready to put on the wall ; then take ^ pt. flour, mix it up with water, then pour on it boiling wa- ter, a sufficient quantity to thicken it ; then pour it while hot into the whitewash, stir it all together, and it is ready for use.

Silver-Plating" Fluid. - Dissolve l oz. of nitrate of sil- ver, in crystals, in VJL ozs. of soft water; then dissolve in the water 2 ozs. cyanuiet of potash ; shake the whole together, and let it stand till it becomes clear. Have ready some ^ oz. vials, and fill ^ full of Paris white, or fine whiting ; and then fill up the bottles with the liquor, and it is ready for use. The whiting does not increase the coating powder ; it only helps to clean the articles, and save the silver fluid, by half filling the bottles.

Another. - Take 1 oz. of precipitate silver to ^ oz. of cy- anate of potash and ^ oz. of hyposulphate of soda; put all in a qt. of water, add a little whiting, and shake before using. Apply with a soft rag. Put up m oz. bottles and retails at 25 cts. This secret is worth $ 100 to an agent to sell to families.

Cement for China etc. - Which stands Fire and Wa- ter. With a small camel's-haii* brush, rub the broken edges with a little carriage oil- varnish. If neatly put together, the fracture will hardiy be perceptible, and when thoroughly dry, will stand both fire and water.

Cement, Leather. - Take gutta percha cut in chloro- form to right thickness for use, equal to Cook's best, for putting patches on leather, cloth shoes or boots. Well worth $100.

2

MANUFACTURERS DEFAIiTMENT. »

Cement, Russian. - Much is said abjat cements, but there is probably nothing so wiiite and clear, and certainly nothing better than the following. Russian isinglass dis- solved in pure soft water, snow water is the best, for it. takes 12 hours to soften it by soaking in pure soft water, then considerable heat to dissolve it, after which it is applicable to statuary, china, glass, alabaster, etc., etc.

Cement, or Furniture Glue. - For House Use. To

mend marble, wood, glass, china and ornamental ware, take water 1 gal., nice glue 3 lbs., white lead 4 ozs., whisky 3 qts. Mix by dissolving the glue in the w^ater, remove from the fire and stir in the white lead, then add the whisk}^ which keeps it fluid, except in the coldest weather. Warm and stii* it up when applied.

Cement, White. - Take white [fish] glue 1 lb. 10 ozs., di'y white lead 6 ozs., soft water 3 pts., alcohol 1 pt. Dis- solve the glue by putting it into a tin kettle, or dish, con- taining the water, and set this dish into a kettle of water to prevent the glue from being burned ; when the glue is all dissolved, put in the lead and stir and boil until all is thor- .oughly mixed; remove from the fire, and when cool enough to bottle, add the alcohol, and bottle while it is yet warm, keeping it corked. This last recipe has sold about the coun- try for from 25 cts. to $ 5 and one man gave a horse for it.

Glue, prepared Liquid. - Take of best white glue 16

ozs, dry white lead 4 ozs., rain water 2 pts., alcohol 4 ozs. with constant stu-ring dissolve the glue and lead in the water by means of a water bath. Add the alcohol, and con- tinue the heat for a few minutes. Lastly, pour into bottles while it is still hot.

Glue, Fire and Water Proof. - Mix a handful of

quick-iime with four ounces of Imseed oil, thoroughly lixiv- iate the mixture, boil it to a good thickness and spread it on thin plates in the shade, it will become very hard, but can be dissolved over a fire like common glue and is then fit for use.

Glue, Liquid. - To have a good glue always ready for use, just put a bottle | full of best common glue, and fill up the bottle with common whisky ; cork it up and set by for 8 or 4 days and it will dissolve without the application to heat. It will keep for years, and is always ready to use

10 manufacturers' department.

without heat, except in very cold weather, v%'hen it may need to be set a little while in a warm place before using.

Cement, Egyptian. - For mending china, glass, or wooden ware, etc. 1 lb. of the best white glue, ^ lb dry white lead, 1 qt. soft water, ^ pt. alcohol ; put the 3 first articles in a dish, and that dish in a pot of boiling water, let it boil until dissolved, then add the alcohol and boil again until mixed. A little camphor should be added to preserve it and disguise its composition. Put in small bot- tles ; 25 cents each.

Fire Kindlers. - To make very nice fire kindlers, take resin, any quantity, and melt it, putting in for each pound used, from 2 to 3 ozs. of tallow, and when all is hot, stir in pine saw dust to make very thick, and while yet hot, spread it out about 1 inch thick, upon boards which have fine saw dust sprinkled upon them, to prevent it from sticking. AVlien cold, break up into lumps about 1 inch squai'e. But if for sale, take a thin board and press upon it, while yet warm, to lay it off into 1 inch squares, this makes it break regularly, if you press the crease sufficiently deep, greasing the marking board to prevent it from sticking. One of these blocks will easily ignite with a match, and burn with a strong blaze long enough to kindle any wood fit to burn. The above sells readily in all our large towns and cities at great profit.

The Excelsior Washing Powder. - The laundresses'

assistant, warranted not to injure the finest fabric. No acid, no potash. In the wash room it saves time, labor, expense, muscle, temper, and hands. The clothes will come out clean and white, without wear or tear, or rubbing on wash boards, therefore will last twice as long. For house cleaning it is unequaled. One girl can wash more clothes, paint, walls, windows or floors in a day with perfect ease, with this pow- der than she could in four days with hard labor, soap and scrubbing brush ; and the paint will look new and bright. It only requii'es to be tested to be appreciated. If it does not give satisfaction, we will refund the money. Recipe : Mix any quantity of soda ash with an equal portion of car- bonate of soda [ordinary soda] crushed into coai'se grains. Have a thin solution of glue, or decoction of linseed oil ready, into which pour the soda until quite thick. Spread

manufacturers' department. 11

it out on boards in a warm apartment to dry. As soon as dry, shake up well so that it will pack easily into nice square packages. Label neatly. Pound packages ought not to cost over 7 cents ready for market, these retail readiiy for 35 cents.

Premium Axle Grease. - Take 1 part good plum- bago [b ack lead] sifted through a coarse muslin so as to be perfectly fiee fiom grit, and stii' it into 5 qts. of lard, warmed so as to be stirred easily without melting. Stir vigorously until it is smooth and uniform. Then raise the heat until the mixture melts. Stir constantly, remove from the fire and keep stirring until cold. Apply cold to the axle or any other bearing with a brush. If intended for use where the axle or bearing is in a warm apartment, as the in- terior of mills, etc., 2 ozs. of hard tallow or 1 oz. of bees- wax may be used to every 10 lbs. of the mixture. This gi'ease is cheaper in use than oil, tallow, or tar, or any com- pound of them, and can be sold at a good profit in any thickly settled country.

White Wine Vinegar. - Mash up 20 lbs. raisins, and add 10 gals, of water ; let it stand in a warm place for 1 month, and you will have pure white wine vinegar. The raisins may be used a second time the same way.

Vinegar in Three Days. - Get a quantity of maple,

beech, or basswood chips or shavings, and soak these in good vinegar for two or three days. With these chips you will fill a barrel, which has been pierced with a large num- ber of inch holes all around the sides for the free admission of air among the chips [the more holes in the barrel the bet- ter, for the more air the sooner the vinegar will be made] ; cut another barrel in two halves, place one half below the barrel with the chips, and the other half above it. The top tub must have its bottom pierced with a number of gimlet holes, in which are placed several threads of twine, to con- duct the vinegar evenly over the chips. The liquid drains down slowly through the chips and out of a faucet near the bottom of the barrel into the lower tub. It should run through every four hours, and then be baled or pumped back. Directions to make Vinegar from Sugar : Use 1^ lbs. to each gal. of water ; of the dregs of molasses barrels, use 2 lbs. to each gal. of water ; small beer, lager beer, ale, etc.,

12 manufacturers' department.

which have become sour, make good vinegar by being re- duced with water ; small beer needs but little water, lager beer as much water as beer ; to 2 gals, of cider add ^ gal. of water ; you can also make excellent vinegar out of the arti- ficial cider mentioned below. Use, in every case, soft water to make vinegar and use 2 qts yeast to every barrel. It makes much quicker if the fluid is slightly lukewarm. Leach either of these preparations through the shavings. This process should be attended to dui'ing warm weather, or in a room where a pretty high temperatiue is kept up, as it will not work otherwise.

Vinegar, Cheap. - ^^^ix 25 gals, of warm rain water, with 4 gais. molasses and 1 gal. yeast, and let it ferment ; you will soon have the best of vinegar ; keep adding these articles in these proportions as the stock is sold.

Mucilage, Liquid. - Fine clear glue, 1 lb., gum arabic, 10 ozs., water, 1 qt., melt by heat m a glue kettle or water bath ; when entii'eiy melted, add slowly 10 ozs. strong nit- ric acid, set off to cool, then bottle, adding in a couple of cloves to each bottle.

Celebrated Hair Restorer. - Take 1 qt. of soft water,

put into it ^ oz. of sage, steep, cool and strain, then add plumbia aceatus 6 di'S., lac sulphur ^ oz., glycerine 1 oz., aqua rose 2 ozs. ; apply the same as any ambrosia. It is said that this will tui'n gray, light, or red haii* to a dark au- burn, makes it soft and glossy, removes dandruff, and is the greatest tonic for the head and hak ever known. Does not stain the skin.

Dentrifice, An Excellent. - Take 4 ozs. of soft water

and 4 ozs. of alcohol, ^ oz. of best English castile soap, put the soap into the water and dissolve it, then put 20 drops of oil of clove and wintergreen, each, into the alcohol, let the oils cut them, then mix all together and it is fit for use. Wet your tooth brush in warm water and droj) a few di'ops of the dentrifice on the brush and apply to the teeth. This T\dll remove tartar, preserves the enamel, hai'dens the gums, sweetens the breath, and prevents deca.y. Another, similar to this is : Dissolve 2 ozs. white castile soap in 4 ozs. soft water, then add 4 ozs. glycerine, 3 ozs. alcohol, and oil of clove and wintergreen, of each, 10 drops. Wet the tooth B

manufacturers' department. 13

brush, drop on a few drops of the above and apply to the teeth and gums.

Colors, A $60 Recipe to Color all. - Take i oz. of

any colored aniline powder and dissolve in J pt. of jilcohol, when the powder is dissolved add 2 ozs. of ammonia, put this into warm, soft water, sufficient to well cover the goods, to be colored, let the goods remain half an hour, stir often, then take out and rinse in warm, soft water, while yet a lit- tle damp, press the goods out with a hot iron. You can have any shade by adding more or less of the aniline. The foregoing recipe is very convenient to have and will be ap- preciated by any one who tries it. Why would not this sell .Avell in any locality?

Powder, Fine Tooth. - Powdered orris root 1 oz., Pe- ruvian bark 1 oz., prepared chalk 1 oz., myirh ^ oz.

Chalk. - To make j^repared. Rub 1 lb. chalk with suf- ficient water, adding gradually, to make a smooth cream, then stir this into a large quantity of water, after the coars- er particles have settled, decant the miiky fluid into another vessel and allow the chalk to settle, decant the clear water and dry the sediment.

Shampoo Liquor, Fine. - This excellent wash for the hair is made by dissolving ^- oz. carbonate of ammonia, and 1 oz. borax in 1 qt. of water, and adding thereto 2 ozs. gly- cerine, 3 qts. New England rum and 1 qt. bay rum. The hail', having been moistened with this liquor, is to be shampooed with the hand until a slight lather is formed and the latter being then washed out with clear water, leaves the head clean and the haii* moist and glossy.

Hair Restorative. - Sugar of lead, borax, and lac sul- phur, of each 1 oz., aqua ammonia ^ oz., alcohol 1 gill. These articles to stand mixed for 14 hours, then add bay rum 1 gill, fine table salt 1 table spoon, soft water 3 pts., essence of bergamont 1 oz. This preparation not only gives a beautiful gloss, but will cause hair to grow on bald heads, arising from all common causes, and turn gray hair to a dark color. Manner of Application. - A^^ien the hair is thin or bald, make two applications daily, until this amount is used up, iinless the haii* has come out sufficiently to satisfy you before that time. Work it to the roots of the hair with a soft brush or the ends of the fingers, rubbing well each

±4 MANUFACTURERS DEPARTMENT.

time. For gray hair one appKcation daily is sufficient. It is harmless, and will do all that is claimed for it, does not cost only a trifle in comparison with the advertised restora- tives of the day, and will be found as good or better than most of them.

Hair Invigorator. - Take bay rum 1 pt., alcohol ^ pt., castor oil ^ oz., carbonate of ammonia J oz., tincture of can- tharides ^ oz., mix, and shake when used. Use it daily un- til the end is attained.

Another. - Carbonate of ammonia 1 oz. rubbed up in 1 pt. of sweet oil. Apply daily until the hair stops falling out, or is sufficiently grown out. The last is spoken of very highly in England, as a producer of hair, " where the hair ought to grow," and does not.

Pens, Handy Water. - Take the best quality of violet aniline, reduce to a thick paste with water, then add muci- lage and mix thoroughly. Apply the paste thus made to the pen and let it dry 12 hours. Any steel pen maybe pre- pared m this way. If it is found that the paste after be- coming diy does not stick to the pen, as is the case some- times, it is because it is too thick ; make a little thinner. We keej) m stock the best violet aniline, also a lai'ge stock of pens. [See price list.]

To Remove Grease or Stains from Clothing. -

Ordinar}^ benzine is as good a grease eradicator as now used. Put up in 4 oz. bottles and label it " The Nation's Grease Extractor," and sell for 20 to 25 cents. Benzine generally costs about 15 cents a gallon. Dip the corks in wax.

Cough Syrup. - Put l qt., hoarhound to 1 qt. water, and boil it down "to a pint, add 2 or 3 sticks of liquorice and a tablespoonful of essence of lemon. Take a tablespoonful of the syrup 3 times a day, or as often as the cough may be troublesome. The above recipe has been sold for $100. Several firms are making much money by its manufacture.

Hair Dressing, Splendid. - Take castor oil 3 ozs., al- cohol 2^ ozs., ammonia 1-16 oz., well shaken and mix to- gether. Perfume to suit. Bergamont or any other perfume. Splendid haii* dressing. 3 oz. bottles, 25 cents.

Furniture Polish. - Take equal parts of sweet oil and vinegar, mix, add 1 pt. gum arable, finely powdered. This

manufacturers' department. 15

will make furniture look almost as good as new, and can be easily applied, as it requires no rubbing. The bottle should be shaken, and the polish poured on a rag and applied to the fui'niture.

Boot and Shoe Blacking. - Ivory black 1^ oz., molas- ses 1^ oz., sperm oil 3 drs., strong oil of vitrol 3 drms., connnon vinegar ^ pt. Mix the ivory black, molasses and vinegar together, then mix the sperm oil and oil of vitrol sejDarately, and add them to the other mixture.

Brilliant Paste Blacking. - ivory black 2 lbs., molasses 1 lb., olive oil and oil of vitrol, each ^ lb., water to make into thin paste.

Shoes, Varnish for. - Put ^Ib. gum shellac, breaking soap in small pieces into a quart bottle or jug. cover it with alco- hol, cork it tight and put it on a shelf in a warm place, Bhake it well several times a day, then add a piece of cam- l)hor as large as a hen's egg, shake it well and in a f cv,- hours shake it again and add 1 oz. lampblack, If the a cohol is good it will be ready for use in 2 days as it will ail be dis- solved. Shake before using. If it gets too thick, add al- cohol, pour out 2 or 3 teaspoonfuls in a saucer and apply it v/itli a small paint brush. If the materials are all good it will dry in 5 minutes, giving a gloss equal to patent leather, and will be removed only by wearing off.

Varnish for Harness. - Take 98 per cent alcohol 1 gal., white pine turpentine 1^ lbs., gum shellac 1^ lbs., Venice turpentine 1 gill. Let these stand in a jug in the sun or by a stove until the gums are dissolved, then add sweet oil 1 gill, and lampblack 2 ozs., rub the lamp black first with a little of the varnish. This varnish is better than the old style, from the fact that its polish is as good, and it does not crack when the harness is twisted or knocked about. If you wish a varnish ior fair leather, make it as above, in a clean jug but use no lamp black. The pine turpentine and sweet oil make it pliable, yet not sticky.

Solder. - To adhere to brass or copper. Prepare a sol- dering solution in this way : pour a small quantity of mu- riatic acid on some zinc filings, so as to completely cover the zinc. Let it stand about an hour and then pour off the acid, to which add twice its amount of water. By first wet-

16 manufacturers' department.

ting the brass or copper with this preparation the solder will readily adhere.

Solder, CommOIl. - Put into a crucible 2 lbs. of lead and when mcxted tliiow in 1 lb. of tin. This alloy is that gen- erally known by the name of solder. When heated by a hot iron and applied to tinned u'on with powdered rosin, it acts as a cement or solder.

Tempering Steel. - For tempering many kinds of tools, the steel is first hardened by heating it to a cherry red, and plunging it into cold water. Afterward the temper is di'awn by moderately heating the steel again. Different degrees of hardness are requu'ed for different purposes, and the degree of heat for each of these, with the corresponding color, will be found in the annexed table :

Very pale straw color, 430^ - ihe temper requii'ed for lan- cets.

A shade 6i darker yellow, 450*^ - for razors and siugical instruments.

Darker straw yellow, 470° - for pen knives.

Still darker yellow, 490*^ - chisels for cutting u'on.

A brown yellow, 500° - axes and plane irons.

Yellow, slightly tinged with purple, 520° - table knives and watch springs.

A Valuable Secret. - P^t 8 silver shillings into 2 ozs. of nitric acid. When the silver disappears, throw into it a pint of water and 4 ozs. of common salt. The salt will throw down a powder, which is pure silver. Now decant off the water and repeat the same washings till all the effects of the salt shall have disappeared. Now add to this white powder 2 ozs. of cyanide of potassium, and 3 ozs. of hypo- sulphate of soda. Now add to this 2 qts. of pui'e rain water, and your silver mixture is complete. Now you can do, with the aid of this mixture, all sorts of plating - watch chains, rings, medals, watches, ornaments, steel, iron and German silver goods of every description, as spoons, spectacles, etc. Hang any of these articles in the solution, suspended at the end of a strip of lead, or you can immerse the article and boil it 10 or 20 minutes, according to the thickness of the silvering that you desu-e. If the articles to be plated are clean, a pure and durable silver surface will be the result.

A New Alloy of Copper Resembling Gold, which is

manufacturers' department. 17

known as '' oroide " of gold, is composed of 100 parts [by weight] of pure copper, 17 of zinc, 6 of common magnesia, 1-20 sal ammoniac, 1-80 quicklime and tartar.

Fumes. - The fumes of lead will make all metals mallea- ble, while the fumes of mercury and arsenic will make all metals brittle.

German Silver. - German silver is an alloy of nickel with copper or zinc, contaming in 100 parts 50 of copper, 30 of zinc, and 20 of nickel. This makes the most valuable composition known as German 8i' ver.

Soap, Soft. - Take white bar soap 4 lbs., cut it fine and dissolve by heating in soft water, 4 gals., adding sal coda 1 lb. AMien all is dissolved and well mixed, it is done. This soap can be made thicker or thinner by using more or less water, as you may think best after once making it. Even in com- mon soft soap, if this amount of sal soda is jDut into that number of gallons, washing will be done much easier, and the soap will more than compensate for the expense and trouble of the addition.

Soap, Chemical, - [For taking oil, grease, etc., from cloth, j Take 5 lbs. castile soap, cut fine, 1 pt. alcohol, 1 pt. soft water, 2 ozs. aquafortis, 1^ ozs. lampblack, 2 ozs. salt- petre, 3 ozs. potash, 1 oz. camphor, and 4 ozs cimiamon, in powder. First dissolve the soap, potash and saltpetre, by boiling, then add all the other articles, and continue to stir until it cools, then pour into a box and let it stand 24 hoiu's and cut into cakes.

Soap, Genuine Erasive. - 2 lbs. of good castile soap, i

lb. of carbonate of potash, dissolve in ^ pt. of hot water. Cut the soap in thin slices, and boil the soap with the pot- ash until it is thick enough to mould in cakes ; also add al- cohol ^ oz., camphor ^ oz., hartshorn ^ oz, ; color with:^ oz. of pulverized charcoal.

Soap, Hard White. - Fresh slaked lime, sal soda, and taiiow, Of each 2 lbs, dissolve the soda in 1 gal. boiling soft water ; now mix in the lime, stiiTing occasionally for a few hours, after which let it settle, pouring off the clear liquor and boiling the tallow therein until it is ail dissolved, cool it irr a flat box or pan, and cut into bars or cakes as pre- ferred. It can be flavored with sassafras oil by stirring it in when icool.

18 manufacturers' department.

Soap, Labor Saving. - Take 2 lbs of sal soda, 2 lbs. of yellow bar soap, and 10 qts. of water. Cut the soap in thin slices, and boil together for 2 hours, strain and it will be lit for use. Put the clothes in soak the night before you wash and to every pail of water in which you boil them, add 1 lb. of soap. They will need no rubbing ; merely rinse them out and they will be perfectly clean and white.

Soap. - [To make hard from soft.] Take 7 lbs. of good soft soap, 4 lbs. sal soda, 2 ozs. borax, 1 oz. hartshorn, ^ lb. of resin, to be dissolved in 22 qts. of water, and boiled about 20 minutes.

Soap, Transparent. - Take nice yellow bar soap 6 lbs., cut it thin and put into a brass, tin, or copper kettle, with alcohol, ^ gal., heating gradually over a slow fire, stirring until all is dissolved, then add 1 oz. of sassafras essence, and stir until well mixed, now pour it into pans about 1^ ins. deep, and when cold cut into square bars, the length or width of the pan, as desired. This gives you a nice toilet soap for a trifling expense, and Avhen fully di-y is very trans- parent.

Soap, Shaving. - Take the best white bar soap and shave up fine, add just a httle water and dissolve by gentle heat, add to each pound of soap 2 ozs. of purified carbonate of potash, 1 oz. of aqua ammonia. Stir well and pour J of an inch deep in flat tins, lay off into squares of 1^ ins., wrap in tinfoil and retail for 10 cents.

Grease Extractor. - The same as the shaving soap only leave out the potash and add 3 ozs. of the ammonia instead, -1 ozs. in all, using less water. Put up and sell the name.

Red Sealing Wax. - Purchase 4 lbs. shellac, 1^ lbs. Ven- ice turpentine, 3 lbs. finest cinnabar, and add 4 ozs. Venetian ; mix the whole well together and melt over a very slow fire. Pour it on a thick, smooth glass, or any other flat, smooth surface, and. make it into 3, 6 or 10 cent sticks.

Black Sealing "Wax. - Pmchase the best black resin 3 lbs., beeswax^ lb., finely powdered ivory black 1 lb. Melt the whole together over a slow fire and make it into sticks.

Liquid for forcing the Beard. - Cologne, 2 ozs., liquid

hartshorn 1 dr., tincture cantharides, 2 drs., oil rosemary 12

manufacturers' department. 19

drops, lavender 12 drops. Apply to the face daily and await results. Said to be reliable.

Mustache, How to Raise. - Tincture of benzoin com- pound 2 di'S., tincture of Spanish flies 2 drs., castor oil 6 ozs., oil bergamont 1 dr., oil of verbena 15 drops, strong alcohol 9 ozs. Cu'culation should be stimulated first by friction with a rough towel. Apply to the whiskers and mustache morning and evening.

Flavor for Cigar Makers. - Take 2 ozs, Tonqua beans, and 1 oz., cinnamon, bruise and pulverize them to a powder, and put them imto 1 pt., Sant^ Cruz rum, let it stand for a few days to macerate, stir all together and with this liquid sprinkle your common or inferior tobacco. Dry out of the sun, and the flavor will be imequaled.

Tobacco, To Flavor. - This is done by means of a inix- ture of 1 part each of lemon peel, orange peel, figs, corrian- der seed and sassafras, ^ pai t each of eiderflowers, elder- berries, and cinnamon, 2 parts of saltpetre, 3 of salt, and 4 of sugar. This mixture must be digested in 50 parts of water, and before applying it flavor with an alcoholic solu- tion of gum benzoin, mastic and myrrh. It is said that this decoction gives a flavor to common leaves resembling Porto Rico, but to this end the leaves must be well dried, about a year old, well permeated with the preparation, kept in a pile for 8 days, turned daily, and finally dried.

Wine, Apple. - Pure cider made from sound, dry ap- ples, as it runs from the press. Put 60 lbs. of brown sugar into 15 gals, of the cider and let it dissolve, then put the mixture into a clean barrel and fill the barrel up to within 2 gals, of being full with clean cider ; put the cask in a cool place, leaving the bung out 48 hours, then put in the bung with a small vent, until fermentation wholly ceases, and bung up tight, and, in 1 year, the wine will be fit for use. This wine repuires no racking ; the longer it stands upon the lees the better.

Wine, Cherry. - Pick and press out the juice of good cherries, white or black hearts, or may dukes, without break- ing the stones. [ This wine is much improved by adding rasps, and red currants ; an addition of black currants caus- es it to resemble port]. To every gal. put 2 lbs. of fine

20 manufacturers' department.

' loaf sugar. Put in a cask till fei mentation ceases, stop it close. In 3 or 4 months, bottle it, and in 5 or 6 weeks it will be fit to drink.

Wine, Currant. - Gather the currants when ripe, strip them and squeeze out the juice ; to 1 gal. of the juice put 2 gals, of cold water and ^A spoonfuls of yeast ; let it fer- ment 2 days; stiain thiough a hair sieve, and to every gal. of Jiquor add 3 lbs. of loaf sugar, stir it well together, put it in a good cask, to every 10 gals, of wine put in 1 qt. bran- dy, close well up and let it stand 4 months, then bottle it ; a few raspberries will improve the flavor.

"Wine, Blackberry. - Gather the fruit when ripe, on a diy day. Put into a vessel, with the head out, and a tap fitted near the bottom ; pour on boiling water to cover it. Mash the berries with your hands, and let them stand cov- ered till the pulp rises to the top and forms a crust, in 3 or 4 days. Then di^aw off the fluid into another vessel, and to every gal. add 1 lb. of sugar; mix well, and put it into a cask, to work for a week or 10 days, and throw off any re- maining lees, keeping the cask well filled, pai'ticularly at the commencement. When working has ceased, bung it down ; after 6 to 12 months it may be bottled.

To make a wine equal to port, take ripe blackbemes, press the juice from them, let it stand 36 hours to ferment [light- ly covered] and skim well, then to every gal. of juice add 1 qt. of water and 3 lbs. of sugar, let it stand in an open ves- sel 24 hours. Strain and barrel it, let it stand 6 months, then bottle and cork close. It improves by age.

Wine, Port. - Fully ripe wild grapes 2 bus., best alco- hol 3 gals., sugar 25 lbs., water to fill a barrel. Mash the grapes without breaking the seed, then put them into a bai'- lel with the sugar and alcohol, and fill up with rain water, and let it lie a few weeks in the sun, or if the weather has become cold, in a warm place, then in the cellar until sprmg, then rack off and bottle or place in perfectly clean kegs or barrels, and you have a better article than nine-tenths of what is represented as imported port.

Another recipe for port wine is : Worked cider 42 gals., good port wine 12 gals., good brandy 3 gals., j^ure spiiis G gals., mix. Elderberries and aloes, and the fruit of the

manufacturers' department. 21

black haw make a fine purple color for wines, or use burnt sugar.

Wines, Coloring: for. - ^Vhite sugar l lb., water 1 gill, pot into an iron kett.e, let boil, and burn to a red black, and thick, remove from the fire and add a little hot water to keep it from hardening as it coois, then bottle for use. Any of the foregoing wines can be colored with this, as desired, but for family use I never use any color.

Whisky, Old Bourbon. - To 40 gals, spirits add 5

gals, good 'bourbon whisky, spirits of nitre 2 ozs., fusil oil from corn 2 ozs., put in 1 qt. alcoho^; stand 4 days.

Whisky, Monongahela. - Common whisky 36 gals., dried peacnes 2 qts., rye, burnt and ground as coflfee 1 qt., cinnamon, cloves, allspice, bruised, loz., each, loaf sugar 5 lbs., sweet spiiits of nitre 2 ozs., put these in 4 gals, pure spirits, shake every day for a week, then di'aw ofi*, and add the whole to 36 gals, of whisky.

Whisky, Old Rye. - Take dried peaches ^ pk. bake, scorch and roast them in a stove, but do not burn, bruise and put them in a woolen pointed bag, and leach good com- mon whisky over them twice, slowly - this for 1 barrel - add afterward 12 drops aqua ammonia to each barrel. With age you will have whisky equal to " old rye."

Whisky, Irish or Scotch. - Take 40 gals, proof spirits,

add 60 drops of creosote, dissolved in 1 qt. of alcohol, 2 ozs. acetic acid, 1 lb. loaf sugar. Stand 48 hours.

W^hisky. - To neutralize to make various Liquors. To 40 gals, of whisky, add 1^ lbs. unslaked lime, J lb. alum, and ^ pt. spirits of nitre. Stand 24 hours and draw it off.

Rum, St. Croix. - To 40 gals. p. or n. spmts, add 2 gals. St. Croix rum, 2 ozs. acetic acid, 1^ ozs. butyric acid, 3 lbs. loaf sugar.

Rum, Jamaica. - To 45 gals. New England rum, add 5 gals. Jamaica rum, 2 ozs. butyric ether, ^ oz. oil of caraway, cut with alcohol; 95 per cent. Color with sugar coloring.

No. 2. - Another way is - To 36 gals, pure spiiits, add 1 gal. Jamaica Bum, 3 ozs. butyric ether, 3 ozs. acetic ether, ^ gal. sugar syrup. Mix the ethers and acid with the Ja- maica rum and stir it well in the spiiit. Color Avith bui'nt sugar coloring.

22 MANUFACTUBEBS' DEPARTMENT.

Rum, Santa-Cruz. - To 50 gals, pure proof spirits, add 5 gals. Santa-Cruz rum, 5 lbs. refined sugar, in ^ gal. water, 3 ozs., butyric acid, 2 ozs. acetic ether. Color if necessary.

Rum, Pine- Apple. - To 5Q gals, rum, made by the fruit method, add 25 pine apples, sliced, and 8 lbs. white sugar. Let it stand 2 weeks before di'awing off.

Rum, Shrub. - Tartaric acid 5 lbs., pale sugar 100 lbs., oil lemon 4 drs., oil orange 5 drs.; put them mto a large cask [80 gals.] and add water 10 gals. Rummage until the water and sugar are dissolved, then add rum [proof] 2() gals., water to make up 55 gals, in all, coloring 1 qt. or more. Fine with 12 eggs. The addition of 12 sliced oranges will improve the flavor.

Brandy, Blackberry. - Take 10 gals, of brandy, and use 5 qts. nice ripe blackberries mashed, macerate the ber- ries in the liquor for 10 days, then strain off and add 1 oz. sugar to each gal. If strawbemes are used, work the same proportions with only half the quantity of sugar.

Brandy, French. - Pure spirit l gal., best French brandy, or any you wish to imitate, 1 qt., loaf sugar 2 ozs., sweet spiiits of nitre, ^ oz., a few drops of tincture catechu or oak bark to roughen the taste if desu'ed, and color to suit.

Brandy, Cherry. - Good whisky 10 gals, wild black cherries 5 qts., well biniised with stones broken, common al- monds, shelled, 1 lb., white sugar, cinnamon, cloves and nutmeg, well bruised, of each ^ oz., mix and let stand 12 days, and draw off. This, with the addition of 2 gals., bran- dy, makes the most superior cherry brandy.

Brandy, Cognac - To every 10 gals, of pure spirits add 2 qts. New England rum, or 1 qt. Jamaica rum, and from 30 to 40 drops of oil cognac, cut in | pt. alcohol, and color wdth burnt sugar to suit.

Gin, Holland. - To 100 gals, of rectified spii'its add [after you have cut the oils well] l^ozs. of the oil of Eng- lish juniper, -^ oz. of angelica essence, ^ oz. of the oil of co- riander, and I- oz. oil of caraway, put this into the rectified spii'it and rummage Avell. This is strong gin. To make this UP, as it is called by the trade, add 45 lbs. of loaf sugar dissolved, then rummage the whole together with 4 ozs. roche alum. For finings, add 4 ozs. salts of tartai'.

MANUFACTUREKS' DEPARTMENT. 23

No. 2. To 40 gals, of neutral spirits, add 2 ozs. spirits nitre, 4 lbs. of loaf sugar 1 oz. oil jumper, J oz. oil caraway. The jumper and caraway to be first cut in a quart of alco- hol, stand 24 hours.

To Reduce Holland Gin. - To 25 gals, pure Holland gin, add 25 gals, pure French spii'it, \ gal. of white sugar syrup, mix thoroughly.

Gin, Cordial. - Of the oil of bitter almonds, vitrol, tur- pentine, and juniper \ dr. each, kill the oils in spuits of wine, 15 gals, of clean, rectified proof spirits, to which add 1 dr. of coriander seeds, 1 di*. of pulverized orris root, \ pt. of elderflower water, with 10 lbs. of sugar and 5 gals, of water or liquor.

Gin, £nglisll. - Plain malt spirit, 100 gals., spirits of tui'pentine 1 pt., bay salt 7 lbs. Mix and distil. The dif- ference in the flavor of gin is produced by varying the pro- portion of turpentine, and by occasionally adding a small quantity of juniper berries.

Beer, Root. - For lO gals, beer, take 3 lbs. common bur- dock root, or 1 oz. essence of sasafras, \ lb. good hops, 1 pt. corn, roasted brown. Boil the whole in 6 gals, pure water until the strength of the materials is obtained, strain while hot into a keg, adding enough cold water to make 10 gals. When nearly cold, add clean molasses or syrup until palatable, not sickishly sweet. Add also as much fresh yeast as will raise a batch of 8 loaves of bread. Place the keg in a cellar or other cool place, and in 48 hours you will have a keg of first rate, sparkling root beer.

No. 2. - For each gallon of water to be used, take hops, burdock, yellow dock, sarsaparilla, dandelion, and spikenard, roots, bruised, of each \ oz., boil about 20 minutes, and strain while hot, add 8 or 10 drops of oils of spruce and sasafras, mixed in equal proportions, when cool enough not to scald your hand, put in 2 or 3 table spoons of yeast, mo- lasses f pt., or white sugar \ lb., gives it about the right sweetness.

Beer, Superior Ginger. - 10 lbs., of sugar, 9 ozs. of

lemon juice, ^ lb. of honey, 11 ozs. bruised ginger root, 9 gals, water, 3 pts. yeast. Boil the ginger \ hour in a gal. of water, then add the rest of the water and the other ingre- dients, and strain it when cold. Add the white of an ^^^

24 manufacturers' department.

beaten, and ^ oz. erssence of lemon. Let it stand 4 days, then bottle, and it Aviil keep many months.

Beer, Spruce. - Take of the essence of spruce ^ pt., bruised pimento and ginger, of each 4 ozs., water 3 gals. Boil 5 or 10 minutes, then strain and add 11 gals, of wa-rm water, 1 pt. yeast and G pts. of molasses. Allow the mix- ture to ferment for 24 hours.

To cure Ropy Beer. - Put a handful or two of tiou]-,

and the same quantity of hops, with a little powdered a-^um, into the beer and rummage well.

Beer, Hop. - Hops G ozs., molasses 5 qts., boil the hops until the strength is out, strain them into a 30-gal. barrel, add the molasses and 1 teacupful of yeast and fill up with water, shake it well and leave the bung out till fermented, which will be in about 24 hours. Bung up, and it will be fit for use in about 3 days.

To give Beer the appearance of Age! - Add a few

handfuls of pickled cucumbers and Seville oranges, both chopped up. This is said to make malt liquor appeal* 6 months older than it really is.

A cure for Drunkenness. - Sulphate of iron 5 grs.>

magnesia 10 grs., peppermint water 11 di'S. spirits of nut- meg 1 di'. One tablespoonful twice a day. This prepara- tion acts as a tonic and stimulant, and so partially supplies the place of the accustomed liquor, and prevents that abso- lute physical and moral prostration that follows a sudden breaking off from the use of stimulating drinks.

A perfect cure for Drunkenness. - Bayberry bark

2 lbs., hemlock bark 1 lb., ginger root 1 lb., cayenne pepper 2 ozs., cloves 2 ozs., all finely prdverized and well mixed. Dose . ^ tea spoonful and a spoonful of sugar in a tea cup, which fill half full of boiling water. Let it stand a few minutes and fill the cup with milk. If no milk is to be ob- tained fill up the cup with hot water. Let those who are accustomed to the excessive use of ardent spirits, and who wish to stop the j)ractice, I say, let such have a cup of this tea made as above directed, and drink a part of it immedi- ately on rising in the morning, and the balance just before meal time, keeping entu'ely away from the places of tempt- ation, they will find a warm, healthy glow spreading from 3 D

manufacturers' department. 25

the stomach over the whole system, with a desire for food instead of " rot-gut." Follow this vip faithfully, 2 or 3 timer, daily, or whenever the craving begins for the accustomed stimulus, for a few days or weeks, if necessary, and it will be found that the cayenne, which is the purest stimulant in the whole materia medica, with its assistant, the bayberry, which stimulate without an after prostrcition, have gradu- ally sujjplied and satisfied the previous false appetite or cravings of the stomach ; whilst the combination has to7ied, up the stomach, together with the whole system, and again YOU FIND YOURSELF A MAN. But remiember, oh, remember! your only safety is in keepincj entirely away from places where Intoxicating spirits are kept or sold !

Solid Candles from Lard. - Dissolve J lb. alum, and ^ lb. saltpetre in ^ pt. water on a slow fire, then take 3 lbs. of lard, cut into small pieces, and put into the pot with this solution, stuTing it constantly over a very moderate fire un- til the lard is all dissolved, then let it simmer until ail steam ceases to rise, and remove it at once from the fire. If you leave it too long it will get discolored. These candles are harder and better than tallow.

Washing Made Easy. - To save yom- linen and your labor pour on ^ lb. of soda, 2 qts. of boiling water in an earthenware pan, take \ lb. soap, shred fine, put it into a saucepan with 2 qts. of cold water, stand it on a fire till it boils, and when perfectly dissolved and boiling add it to the former. Mix it well, and let it stand till cold, when it has the appearance of a strong jelly. Let your linen be soaked in water, the seams and any other dirty pait rubbed in the usual way, and remain till the following morning. Get your wash boiler ready and add to the water about 1 pt. basin full. ^\'lien lukewarm put m your linen and allow it to boil 20 minutes. Rinse it in the usual way, and that is all that is necessary to get it clean and to keep it in good color. The above recipe is invaluable to housekeepers. Give it a trial.

Butter, To cure. - Take 2 parts of fine salt, 1 part loaf sugar, 1 part saltpetre, mix completely. Use 1 oz. of this mixture to each pound of butter, work well. Bury your butter firkins in the earth in your cellar bottom, tops nearly level with the ground, or store away in a very cool place,

26 manufacturers' department.

covering the butter with a clean cloth and a strong brine on the top, and it will keep 2 years if desired.

Butter, To Keep during hot weather. - A simple

mode of keeping butter in wai^m weather is to invert a large crock of earthern, or a flower pot if need be [varying with the size of the vessel containing the butter,] over the dish or firkin in which the butter is held. The porousness of the earthenwai'e will keep the butter cool, and all the more so if the pot be wrapped in a wet cloth, with a little water in the dish with the butter. Not the porosity of the earthen- ware, but the rapid absorption of heat by external evapora- tion, causes the butter to become hard.

Rats and Mice, paste to destroy. - Melt 1 lb. of lard,

with a very gentle heat, in a large mouthed bottle or other vessel plunged into warm water, then add ^ oz. of phos- phorous, and 1 pt. of proof spirit, cork the bottle securely, and as it cools shake it frequently, so as to mix the phos- phorous uniformly ; when cold, poui' oif the spmt [which may be preserved for the same purpose,] and thicken the mixture with flour. Small portions of this paste may be placed near the rat holes, and being luminous in the dark it attracts them, is eaten greedily, and is certainly fatal. Put it up in small tin boxes and sell at 25 cents each.

Cider without Apples. - Water 1 gal., common sugar 1 lb., tartaric acid ^ oz., yeast 1 tablespoonful, shake well, make in the evening and it mil be fit to use the next day.

Soda Syrups. - Loaf or crushed sugar, 8 lbs., pure water 1 gal., gum arable 2 ozs., mix in a brass or copper kettle. Boil until the gum is dissolved, then skim and strain through white flannel, after which add tartaric acid 5^ ozs., dissolve in hot water ; to flavor, use extract of lemon, orange, vanilla, rose, sarsaparilla, strawberry, etc., etc., ^ oz., or to your taste. If you use juice of lemon, add 2^ lbs. of sugar to 1 pt., you do not need any tartaric acid with it; now use 2 tablespoonfuls of syrup to J of a tumbler of water, and J teaspoonful of super carbonate of soda, made fine ; drink quick. For soda fountains 1 oz. of super carbonate of soda is used to 1 gal. of water. For charged fountains no acids ai'e needed in the syrups.

Soap; Friction. - 1 lb. brown soap, 2 lbs. fine white

MANUFACTUREKS' DEPARTMENT. 27

sand. Put in a vessel and heat all together. Mold in small cakes. Pays well.

Tinctures ai*e made with 1 oz. of gum, root, or bark, etc., dried, to each pt. of proof spirits, and let it stand 1 week and filter.

- Essences are made with 1 oz. of any given oil added to 1 pt. alcohol. Peppermint is colored with tincture turmeic ; cinnamon with tincture red sanders ; wintergreen with tincture kino.

Lightning Ink Eraser. - Put 1 lb. chloride of lime

in 1 gal. of water, let it stand over night, then add 6 ozs. acetic acid. Keep it in a jug corked tight, so as to exclude the ail'.

Travelers' Ink. - White blotting paper is saturated with aniline black, and several sheets are pasted together, so as to form a thick pad. When required for use a small piece is torn off and covered with a little water. The black liquid which dissolves out is a good writing ink. A square inch of paper will produce enough ink to last for a consid- erable writing, and a few pads would be all that an explor- ing party need carry with them. As water is always avail- able the ink is readily made. This is a perfectly original and new recipe. Any enterprising man can make a large income out of its manufacture.

Celebrated Washing Mixture. - Dissolve ^ lb. soda

in 1 gal. boiling water, ana pour upon it ^ lb. of lime. After this has settled, cut up 10 ozs. of common bar soap, and strain the solution upon it, and mix perfectly. Great care must be taken that no particles of lime are poured upon the soap. Prepare the mixture the evening before washing. Directions : To 10 gals, of water add the above preparation when the water is boiling, and put the clothes in while boil- ing. Each lot of linen must boil ^hotlr, and the same liquid w2l answer for 3 batches of clothes. The white clothes must be put in soak over night, and if the collars and wrist- bands are soaped and rubbed slightly, so much the better. Clean, cold water may be used for rinsing. Some prefer boiling them for a few moments in clean bluing water, and afterwards rinse in cold water. The clothes may not ap- pear perfectly white while wet but when dry will be clear white.

28 manufacturers' depaktment.

Hair, To prevent Gray. - A^^en the haii- begins to

change color, the use of the following pomade has a bene- ficial effect in preventing the disease extending, and has the character of even restoring the color of the hair in many instances : lard 4 ozs., spermaceti 4 di'S., oxide of bismuth 4 drs. Melt the lard and spermaceti together, and when getting cold stii* in the bismuth ; to this can be added any- kind of perfume, according to choice. It should be used whenever the hair requires dressing. It must not be imag- ined that any good effect speedily results, it is in general a long time taking place, the change being very gradual.

Cologne "Water, Superior. - Alcohol 1 gal., add oil of

cloves, lemon, nutmeg, and bergamont, each, 1 dr., oilneroli 3^ drs., 7 drops of oils of rosemary, lavender and cassia, ^ pt. of spmts of nitre, ^ pt. of elder flower water. Let it stand a day or two, then take a cullender and at the bottom Jay a piece of white cloth, and fill it up, ^ of white sand, and filter through it.

Champagne, American. - Good cider [crab apple cider is the best,] 7 gals., best fourth proof brandy 1 qt., genuine champagne wine 5 pts., milk 1 gal., bitartrate of potassa 2 ozs. Mix, let stand a short time, bottle while fer- menting. An excellent imitation.

Champagne, British. - Loaf sugar 56 lbs., brown sugar, pale, 48 lbs., water, warm, 45 gals., white tartar 4 ozs., mix and at a proper temperature add yeast 1 qt., and afterward sweet cider 5 gals, bruised wild cherries 14 or 15 ozs., pale spmts 1 gal., orris powder J oz., bottle while fer- menting.

Champagne Cider- - To make for 4 cents a gallon. Take 5 gais. lukewarm water, add 1 gal. common molasses, 3 lbs. of brown sugar, 1 gal. of vinegar, 1 gal. of yeast, J lb. tartaric acid. Let all stand in the warm water, to dis- solve, 1 hour, then add cold water. Let stand 48 hours to work, with bung out. This makes 42 gals. In ail cases the barrel should be full. To keep for a length of time add

1 lb. of mustard. Bottle and seal it well.

French Polish for Boots and Shoes'. - Mix together

2 pts. of the best vinegar and 1 pt. of w^ater, stii' into it J lb. glue, broken up, ^ lb. of logwood chips, J oz. finely pow- dered indigo, i oz. of the best soft soap, and J oz. of isin-

manufacturers' department. 29

glass. Put the mixture over the fire and let it boil 10 or 15 minutes. Then strain the liquid and bottle and cork it. When cold it is fit for use. The polish should be applied with a clean sponge.

Tanning Fur and other Skins. - Fifty dollar recipe.

Remove the legs and other useless parts, and soak the skin soft, then remove the flesh substances and soak in warm water for an hour, now take for each skin, borax, saltpetre, and giauber salt, of each ^oz., and dissolve or wet with soft water sufficiently to allow it to be spread on the flesh side of the skin. Put it on with a brush, thickest in the center or thickest part of the skin, and double the skin together, flesh side in, keeping it in a cool place for 24 hours, not al- lowing it to freeze, however.

Second. - Wash the skin clean and then take sal soda 1 oz., borax ^ oz., refined soap 2 ozs., [Colgate's white soap is recommended as the best, but our " AVhite Hard Soap " is the same quality ;] melt them slowly together, being careful not to allow them to boil, and apply the mixture to the flesh side as at first - roll up again and keep in a warm place for 24 houis.

Third. - Wash the skin clean, as above, and have salera- tus, 2 ozs., dissolved in hot rain water, sufficient to well sat- urate the skin, then take alum 4 ozs, salt 8 ozs., and dis- solve also in hot rain water ; when sufficiently cool to allow the handling of it without scalding, put in the skia for 12 hours, then wring out the water and hang up for 12 hours more to dry. Repeat this last soaking and drying from 2 to 4 times, according to the desired softness of the skins when finished.

Lastly. - Finish by pulling, working, etc., and finally by rubbing with a piece of pumice stone and fine sand paper. This works admirably on sheep skins as well as on fur skins, dog, cat, or wolf skins, also makmg a durable leather, well adapted to washing. A man in^our county ):>aid 650 for this recipe, and has made his money out of it many times. It is very valuable.

Candy, Common Twist. - Boil 3 lbs. of common sugar

and 1 pt. of water over a slow fire for ^ hour, without skim- ming. WTien boiled enough, take it otf, rub the hands over with butter ; take that which is a little cooled and pull it as

30 MANUFACTUREKS' DEPARTMENT.

you would molasses candy, until it is white, then twist or braid it and cut it up in strips.

Lozenges, Fine Peppermint. - Best powdered white

sugar 7 lbs., puie starch 1 lb., oil of peppermint to flavor. Mix with mucilage.

Candy, Molasses. - Boil molasses over a moderately hot fire, stiiTing constantly. When you think it is done, drop a little on a plate, and if sufficiently boiled it will be hard. Add a small quantity of vinegar to render it brittle and any flavoring ingredient you prefer. Pour in buttered tin pans. If nuts are to be added, strew them in the pans before pouring out the candy.

Candy, Fig. - Take 1 lb. of sugar and 1 pt. of water, set over a slow fire. WTien done add a few drops of vinegar and a lump of butter, and pour into pans in which split tigs are laid.

Candy, Kaisin. - Can be made in the same manner, sub- stituting stoned raisins for the figs. Common molasses candy is very nice with all kinds of nuts added.

Candy, Common Lemon. - Take 3 lbs. coarse brown

sugar, to it add 3 teacupfuls of water, and set over a slow fire for ^ hour, put to it a little gum arabic dissolved in hot water ; this is to clear it. Continue to take off the scum as long as any rises. When perfectly clear, try it by dipping a pipe stem first into it and then into cold water, or by taking a spoonful of it into a saucer, if done, it will snap like glass. Flavor with essence of lemon and cut it into sticks.

Candy, Peppermint, Rose or Horehound. - They

may be made as lemon candy. Flavor with essence of rose or peppermint or finely powdered horehound. Pour it out in a buttered paper, placed in a square tin pan.

Sheep Skins, To Color. - Unslaked lime and litharge equal parts, mixed to a thin paste with water will color buft* - several coats of it will make it a dark brown ; by adding a little ammonia and nitrate of silver a fine black is pro- duced. Terra japonica will impart a "tan color" to wool, and the red shade is deepened by sponging with a solution of lime and water, using a strong solution of alum water to " set " the colors ; 1 part crystallized nitrate silver, 8 parts

manufacturers' department. 31

carbonate ammonia, and 1^ parts of soft water dyes brown ; every additional coat darkens the color until a biack is ob- tained.

Honey, Domestic. - Coffee sugar 10 lbs., water 3 lbs., cream tartar 2 ozs., strong vinegar 2 tablespoons, the white of 1 egg well beaten, bees' honey ^ lb., Lubin's extract of honeysuckle 10 diops. First put the sugar and water into a suitable kettle and place upon the fire, and when lukewarm stir in the cream tartar, and vinegar, then continue to add the egg, and when the sugar is nearly melted put in the honey and stir until it comes to a boil, take it off, let it ^tand a few minutes, then strain, adding the extract of honey- suckle last, let stand over night and it is leady for use. This resembles candied honey, and is a nice thing.

Baking Powder, Excellent. - Many large fortunes

have been made in this country and England by the manu- facture and sale of baking powders. These powders are specially well adapted to all the western paits of our coun- try, where people must bake often in a huiiy, and always without the means that are to be had in the east ; and not- withstanding the many objections laibed against the use of anything but yeast as a rising, these po\^aeis, if properly made, are perfectly wholesome. It cniy lequiies that the powders should be made of pme mateiial, exactly as laid down in the recipe. It is very true that the competition as to price tempts manufacturers to cheapen the stuff' in their powders until the bread baked from them tastes as if it was made from soap. But a good article will acquire a reputa- tion which will secure it a steady and pi ofitable sale. Eeci- PE : Take 1 lb. tartaric iacid in crystals, IJ lbs. of bi-carbon- ate of soda and 1^ lbs. of potato starch. Each must be powdered separately, well dried by a slow heat, well mixed through p, sieve. Pack hard in tinfoil, tin or paj)er glazed on the outside. The tartaric acid and bi-caibonate of soda can of course be bought cheaper of wholesale druggists than you can make them unless you are doing things on a very large scale, but potato starch any one can make ; it is only necessary to peel the potatoes and to grate them up fine into vessels of water, to let them settle, pour off* the water and make the settlings in balls and to dry them. With these directions any one can make as good a baking powder as is sold anywhere , if he wants to make it very

32 manufacturers' department.

cheap, lie can take cream of tartar and common washing- [ carbonate of ] soda, instead of the articles named in the recipe, but this would be advisable only where customers insist on excessively low prices in preference to quality of goods.

Rubber Hand Stamps. - Set up the desired name and address in common type, oil the type and place a guard about \ in. high around the form ; now mix plaster of Paris to the proper consistence, poui' in and allow it to set. Have yoiu" vulcanized rubber all ready, as made in long strips 3 ins. wide and J in. thick, cut off the size of the intended stamp, remove the plaster cast from the type, and place both the cast and the rubber in a screw press, applying suffi- cient heat to thoroughly soften the rubber, then turn down the screw hard, and let it remain until the rubber receives the exact impression of the cast and becomes cold, when it is removed, neatly trimmed with a sharp knife and cemented to the handle ready for use.

Hone"*^, Artificial. - Take 10 lbs. good, white [brown] sugar, 3 lbs. soft water, 2J lbs. bee bread honey, 40 grs. cream tartar, 12 drops oil of peppermint, 3 ozs. gum arabic, 1 drop otto of rose, put them into a brass or copper kettle, and boil them for 6 minutes, then take 2 teaspoonsful of pulverized slippery elm, and mix with 1 lb. of water, then strain it and mix it into the kettle, take it off and beat up the whites of 2 eggs and stir them in, let it stand 2 minutes, then skim it well, and when nearly cold add 1 lb. of pure bees' honey, and so on for lai'ger quantities. This recipe has been sold for $5 by several persons dui-ing the past 6 or 8 years, who each, of course, claimed it as theu* own great discovery, asserting that it was patented and under their sole control.

Court Plaster. - This plaster is merely a kind of var- nished silk, and its manufacture is very easy. Bruise a suf- ficient quantity of isinglass, and let it soak in a little warm water for 24 hours, expose it to heat over the fire till the greater part of the water is dissipated, and supply its place by proof spirits of wine, which will combine with the isin- glass. Strain the whole through a piece of open linen, taking care that the consistence of the mixtui'e shall be such that, when cool, it may form a trembling jelly. Extend a 5

manufacturers' department. o3

piece of black or ilesh colored silk on a wooden frame, and fix it in that position by means of tacks or twine. Then ap- ply the isinglass [after it has been rendered liquid by a gentle heat] to the silk with a brush of tine haii* [badgei's is the best]. As soon as this first coating is dried, which will not be long, apply a second, and afterward, if the arti- cle is to be very superior, a third. When the whole is dry, cover it with 2 or 3 coatings of the balsam of Peru. This is the genuine court plaster. It is pliable and never breaks, which is far from being the case with spurious articles sold undei that name.

Wild Rose Curling Fluid. - Take 2 drs. avoudupois dry salt of tartar [carbonate of potassa], powdered coclie- neal, ^ dr, liquor of ammonia and spirits de rose, each, 1 fiuid di*., glycerine ^ oz., rectified spiiit 1^ imperial fluid ozs., distilled water 18 ozs., digest with agitation, for a week, and then decant or filter. The hair is moistened with it, and then loosely adjusted. The efiect occurs as it dries.

Hair, To have Elegant. - Every girl should have thick, naagnificient hair. It is essential to clip the ends of the hau* once a month after the child is 4 years of age. Ammonia and warm water is an excellent wash for the hair and scalp, and gives life and vigor to it when all other ar- ticles fail.

Hair, Lola Montez coloring for. -This celebrated

woman published the following, and claimed that it was as harmless as any preparation that would really color the hau- : 10 grs. of gallic acid, 1 oz. of acetic acid, 1 oz. of tincture of sesgwichloride of iron. Dissolve the gallic acid in the sesgwichloride, and add the acetic acid. AVasli the hau- with soap and water, when dried, apply the dye by dipping a fine comb in it and drawing through the hair so as to color the roots thoroughly. Let it dry, then oil and brush well.

Remedy for Love of Strong Drink. - Sulphate of

iron, 5 grs., peppermint water 11 drs., spirit of nutmeg 1 dr. Tjo be taken twice a day in doses of about a wineglass- ful or less, with or without water. This recipe is not only an inestimable boon to the victim of strong drink, but prop- erly " pushed " is capable of yielding a handsome income

34 manufacturers' department.

from its manufacture. This remedy is prepared by difier- ent persons under different titles, and sold at from $1 to $5 per bottle.

Hens, To make Lay the whole Year. - Give each

hen ^ oz. of fresh meat every day, and mix a small amount of red pepper with theii- food during the winter. Give them plenty of grain, water, giavel and lime and allow no cocks to run with them.

Silver Polish Kalsomine. - Take 7 lbs. of Paris white

and J lb. of light colored glue. Set the glue in a tin vessel containing 3 pts. of water, let it stand over night to soak, then put it in a kettle of boiling water over the fire, stirring till it is well dissolved and quite thin. Then, after putting the Paris white into a large water pail, pour on hot water and stu- till it appears like thick milk. Now mingle the glue liquid with the whiting, stir it thoroughly and apply with a whitewash brush or a large paint brush.

Furniture Polish. - Equal quantities of common wax, white wax, white soap, in the proportion of 1 oz. of each to pint of water. Cut the above ingredients fine, and dissolve over a fire until well mingled. Bottle and label. ,

Copying" Pad. - White gelatine 4 ozs., water 8 ozs., glyceiine 8 ozs., gum dextrine 2 ozs. Always use these same proportions for any amount. Melt the gelatine in the water at a gentle heat, add to it the glycerine in which the gum dextrine has been thoroughly incorporated ; now stir all together until thoroughly mixed, and then pour into pans of the desired size to the depth of ^ in. Recipe for Ink to be Used. - Violet aniline 40 grs., gum arable 12 grs., alcohol J oz., water '^ oz. Dissolve the gum in the water and alcohol, then add the aniline, shake in a bottle from time to time until the aniline is dissolved. To work the copying pads : Write with the ink on any good paper, press the written surface on the pad and allow it to remain 2 minutes, then take off and the writing will remain, from which impressions may be taken by laying plain paper and smoothing with the hand. As soon as the last impression is taken, be sure and wash oflf with a wet spongs.

Wax Flowers, To Make. - The following aiticles will be required to commence wax work : 2 lbs. white wax, ^ lb. hail' wire, 1 bottle carmine, 1 bottle ultramarine blue, 1 bot-

manufacturers' department. 35

tie chrome yellow, 2 bottles chi^ome green No. 2, 1 bottle each of rose pink, royal purple, scarlet powder and balsam fir, 2 doz. sheets white wax. This will do to begin with. Now have a clean tin dish, and pour therein a qt. or two of water ; then put in about 1 lb. of the white wax, and let it boil ; when cool enough, so the bubbles wiil not form on top, it is ready to sheet w^hich is done as follows ; take hai' a window pane, 7x9, and, after having washed it clean, dip into a dish containing weak soapsuds, then dip into the wax, and draw out steadiiy, and plunge it into the suds, when the sheet will readily come off. Lay it on a cloth or clean paper to dry. Proceed in like manner, until you have enough of the white ; then add enough of the green powder to make a blight color, and heat and stii* it thoroughly un- til the color is evenly distributed; then proceed, as for sheeting white wax. The other colors are rubbed into the leaves after they are cut out, rubbing light or heavy, ac- cording to shade. For patterns you can use any natural leaf, forming the creases in wax with the thumb nail or a needle ; to put the flowers together, or the leaves on to the stem, hold in the hand until warm enough to stick. If the sheeted wax is to be used in summer, put in a little balsam of fir to make it hard. If for winter, none will be required. You can make many flowers without a teacher, but one to assist in the commencement would be a great help, though the most particular thing about it is to get the wax sheeted. The materials I have suggested can be procured at any drug store, and will cost from $ 3 to $4.50.

How to Eat Fire. - Anoint your tongue with liquid storax, and you may put hot iron or fire coals into your mouth, and without burning you. This is a very dangerous trick to be done, and those who practice it ought to use all means that they can to prevent danger. We never saw one of those fire-eaters that had a good complexion.

Stove Blacking. - May be made with ^ lb. of black lead finely powderea, and [to make it stick] mix with it the whites of 3 eggs well beaten ; then dilute it with sour beer or porter till it becomes as thin as shoe blacking ; after stirring it, set it over hot coals to simmer for 20 minutes ; when cold it may be kept for use.

Oroide Gold. - The best article is made by compound-

36 manufacturers' department.

ing 4 parts pure copper, IJ parts pure zinc, ^ part magne- sia, 1-10 part sal ammoniac, 1-12 part quick lime, and 1 part cream tai'tar. Melt the cojDper first, then add as rapidly as possible the other articles, in the order named.

Oleomargarine Manufacture. - The process of con- verting suet into the substance called oleomargarine is as follows: The crude suet, after first being washed in cold water, is "rendered," melted, and then diawn ofl:' into mov- able tanks. The hard substance is subjected to a hydraulic pressure of 350 tons,and the oil is extracted. The butter is made from the oil thus obtained, while the hard substance remaining is disposed of as stearine. The oil, being carried off into churns, is mixed with milk and from 3 to 5 per cent of dairy butter. It is then di'awn off into a consistent form and cooled with broken ice. The latter is soon removed, and the butter worked up with a small portion of salt. When this is done, the article is ready for packing and consumption.

To Bore Holes in Glass. - Any hard steel tool will cut

glass with great facility when kept freely wet with camphor dissolved in turpentine. A drill-bow may be u^ed, or even the hand alone. A hole bored may be readily enlarged by a round file. The ragged edges of glass vessels may also be thus easily smoothed by a flat file. Flat window glass can readily be sawed by a watch spring saw by aid of this solu- tion. In short, the most brittle glass can be wrought al- most as easily as brass by the use of cutting tools kept con- stantly moist with camphorized oil of turpentine.

To Etch Upon Glass. - Procm-e several pieces of crown glass and immerse them in melted wax, so that each may receive a complete coating, or pour over them a solu- tion of wax in benzine. A\Tien perfectly cold, di'aw on them with a fine steel point, flowers, trees, houses, portraits, etc. Whatever parts of the di'awings are intended to be corrod- ed with the acid should be perfectly free from the least particle of wax. When all these drawings are finished, the pieces of glass must be immersed one by one in a square leaden box or receiver, where they are to be submitted to the action of hydrofluoric acid gas made by acting on pow- dered fluor-spar by concentrated sulphuric acid. AA^en the glasses are sufficiently corroded they are to be taken out D

manufacturers' department. 37

aud the wax is to be removed by first dipping them in wariii and then hot water, or by washing with turpentine or ben- zine. Various colors may be applied to the corroded parts of glass, whereby a fine painting may be executed. In the same manner sentences and initials of names may be etched on wine-glasses, tumblers, etc.

How to Increase the weight of Gold. - Take your

bar of gold and rub it long and carefully with thin silver, untn the gold absorbes the quantity of silver that you re- quire, then prepare a strong solution of brimstone and quicklime. Now put the gold into a vessel with a wide mouth. Now let them boil till the gold attains the right color, and you have it, but do not use this knowledge for an ill purpose,

Gilding'. - Leaf gold is affixed to various surfaces, prop- erly prepared by gold size, or other adhesive medium. Me- tallic surfaces are coated with gold by means of amalgam of gold and mercury, applied with a wii'e brush, wet with an acid solution of mercury, made by dissolving 10 parts of mercury in 11 parts of nitric acid, by a gentle heat, and ad- ding 2^ parts of water. The article thu» coated is heated over charcoal till the mercury is dissipated, and afterwards burnished. To give it a redder color, it is covered with gilder's wax [a compound of verdigris, ochre, alum and yel- low wax], again exposed to heat, and afterwards washed and cleaned by a scratch brush and vinegar. An inferior kind of gilding is effected by dissolving gold, with a fifth of its weight of copper, in nitro muriatic acid, dipping rags in the solution, drying and burning them, and rubbiag the ashes on the metallic surface with a cork dipped in salt and water.

Electro Gilding is thus performed. - A solution of 5 ozs. of gold is prepared and boiled till it ceases to give out yellow vapors : the clear solution is mixed with 4 gals, of water, 20 lbs. bicarbonate of potash added, and the whole boUed for 2 hours. The articles, properly cleaned, are sus- pended on wires, and moved about in the liquid from a few seconds to a minute, then washed, dried, and colored in the usual way. The solution used in gilding with the voltaic apparatus is made by dissolving ^ oz. of oxide of gold

38 manufacturers' department.

with 2 ozs. of cyanide of potassium, iu a pt. of distilled water.

To Transfer Prints, etc. - Take of gum sandrac 4 ozs., mastic 1 oz., venice turpentine 1 oz., alcohol 15 ozs. Digest in a bottle, shaking frequently, and it is ready for use. Di- rections: Use, if possible, good plate glass of the size of the picture to be transfered, go over it with the above var- nish, beginning at one side, press down the picture firmly and evenly as you proceed, so that no aii* can possibly lodge between; put aside, and let diy perfectly, then moisten the paper cautiously with water, and remove it piecemeal by rubbing carefully with the fingers; if managed nicely, a complete transfer of the picture to the glass will be eflect- ted.

Artificial Gold. - This is a new metallic alloy which is now very extensively used in France as a substitute for gold. Pure copper 100 parts, zinc or preferably, tin 17 parts, magnesia 6 parts, sal ammoniac 3-6 part, quicklime J part, tarter of commerce 9 parts, are mixed as follows : The copper is first melted, and the magnesia, sal ammoniac, lime and tartar are then added separatelj-^, and by degrees, in the form of powder ; the whole is now briskly stirred for about a half an hour, so as to mix thoroughly ; and then the zinc is added in small grains by throwing it on the surface, and stuTing till it is entirely fused ; the crusible is then covered, and the fusion maintained for about 35 minutes. The sur- face is then skimmed, and the alloy is ready for casting. It has a fine grain, is malleable, and takes a splendid polish. It does not corrode readily, and for many purposes is an ex- cellent substitute for gold. A\Tien tarnished, its brilliancy can be restored by a little acidulated water. If tin be em- ployed instead of zinc, the alloy will be more brilliant. It is very much used in France, and must ultimately attain equal popularity here.

To Transfer Printed Matter, and Print from it

ag^ain. - Take your picture, or print and soak it for a short time in a weak solution of caustic potash, then remove it carefully, and let dry on a sheet of clean ^oaper. Now, take a piece of copper, zinc, or steel, which has been previously well cleaned, and dip it into hot white wax; let the first coat set, then dij) again ; having got the plate thoroughly

manufacturers' department. 39

coated and set, lay the matter to be transferred on the plate, and rub it gently all over on the back; now raise it up and it will be transferred on to the wax on the plate ; now take needles of a difterent thickness, and scrall all over the wax, following the Imes of the engraving ; having got the picture all traced out, pour upon it some weak acid, if you use zinc, which is too soft to print many from ; therefore it is better to use cojyper or steel. If you use copidei\ make the follow- ing solution and pour over it : Verdigris 4 parts, salt 4 parts, sal ammoniac 4 parts, alum 1 part, water IG parts, strong vinegar 12 parts, dissolve by heat. For steel use p^'^rolig- neous acid 5 parts, alcohol 1 part, nitiic acid 1 part, mix the first two, then add the nitric acid. Pouring the preparations over the plates where the traces of the picture is, it will eat into the metal plate without aftecting the wax ; let it stand till it has eaten a sufficient depth, then wash the plate in cold water, dry it, and place it near the fire till all the wax is melted off. You can now print as many as you please from the plate by rubbirrg on it printer's ink, so as to fill all the fine spaces; which, wherr done wipe it over smoothly with clean clothes to remove the superfluous ink which is on the, face of the plate. Now take damp pajoer or card board, and press it on the plate, either with a copying press or the hand, and you get a fine impression, or as many as you want by repeating the inking process. I would recom- meird beginners to try their skill with valueless prints, be- fore attempting to make transfers of fine steel engravings, as the picture to be transferred is destroyed by the process.

Matches, to Make without Sulphur or Phospho- rus. - Chlorate of potash, separately powdered, 6 drs., ver- milion 1 dr., lycopodium 1 dr., fine flour 2 drs. Mix care- fully the chlorate with the flour and lycopodium, avoiding iniich friction^ then add the vermiliorr, and mix the whole with a mucilage made with 1 dr. of powdered gum arable, 10 grs. tragacanth, 2 di's. of flour, and 4 ozs. of hot water. Miz. Add sufficient water to bring it into a proper consis- tence, and dip in the wood previously dipped in a solution of 1 oz. of gum camphor, in 6 ozs. oil of turj)entme.

Wild Cherry Bitters. - Boil 1 lb. of wild cherry bark in 1 qt. of water till reduced to 1 pt. Sweeten and add a little rum to preserve, or, if to be used immediately, omit

40 manufacturers' department.

the rum. Dose, a wineglassful 3 times a day, on an empty stomac.

Brandreth's Pills. - Take 2 lbs. aloes, 1 lb. gamboge, 4 ozs. extract of colocynth, ^ lb. castile soap, 2 fluid drs. oil of peppermint, and 1 fluid dr. cinnamon. Mix and form in- to pills.

Troches, Brown's Brochial. - Take 1 lb. pulverized ex- tract of licorice, 1^ lbs. pulverizd sugar, 4 ozs. pulverized cubebs 4 ozs. pulverized gum arabic, and 1 oz. pulverized extract of conium. Mix.

6

PART SECOND.

MEDICAL DEPARTMENT.

Nothing can be so important to any one as health. Without it one is rendered unfit for business pursuits as well as unable to enjoy the peace and happiness like that of a healthful individual.

A great deal of care should be taken, especially by the young, to avoid anything and everything that has a tenden- cy to injure or impair that all-important element of their ex- istence. Late hours, irregular habits and want of attention to diet, are common errors with a great many, and these gradually, but at first imperceptibly, undermine the health and lay the foundation for various forms of disease in after life. The great need of guarding against these irregulari- ties, as well as many others of no little significance, is not sufficiently realized and felt by the young. It is only when it is too late that they become aware of the fact that shat- tered constitutions are usually the result of a disregard of the plainest precepts of health in early life.

A great deal might be said upon the subject of the pres- ervation of health, but it is not the design of the author to embody within this little work any lengthy essay in regard to it. His design is simply to give a collection of recipes that will be found to be most useful in the cure of various ailments with which one is most commonly afflicted. Most every one knows the principal rules to be observed in the retention of good health, and any comment, unless at great length, would scarcely serve as more than a reminder of the important duty of preserving it. Such is the purpose of

42 MEDICAL DEPARTMENT.

these few remarks and tlieii* design cannot be too frequent- ly brought to the notice of any one, even m the enjoyment of perfect health, for it va only in cases where it is lost that we can fully appreciate the value of it.

The most frequent and prevailing disease that any one is subject to and which gradually undermines the constitution, as well as being the forerunner of some disease difficult to cure, is nothing more than a common coid. One will now and then have an attack of this malady in spite of every effort to prevent it ; still it has been said that with proper care it may be a,voided and the following directions ai'e given :

Cold, To avoid catching. - Accustom yourself to the use of sponging with cold v/ater every morning on first get- ting out of bed, followed with a good deal of rubbing with a wet towel. This proves a safeguard to the injurious in- fluences of cold and sudden changes of tempera- ture.

Cold, To cure. - The following plan is very effectual in curing most colds but not all. Let a man eat next to noth- ing for 2 days, provided he is not confined to bed, for by taking no carbon into the system by food and by consum- ing the surplus which caused his disease by breath, he soon carries off his disease by removing the cause. This will be found more effectual if he adds copious water di'aughts to the protracted fastmg. By the time a person has fasted 1 day and night, he will experience a freedom from disease, and a clearness of mind m delightful contrast with mental stupor and physical pains caused by colds. Or, take 1 hand- ful of yarrow, ^ oz. of ginger root, bruised, or 1 teaspoon of cayenne pepper, and about 3 pts. of water ; boil to 1 pt., and add a little sugar if you like. Take a good dose at bed time and youi- cold will be cured by the next morning, if not, repeat the dose.

Cold in the Head. - The treatment of this should be- gin with a warm bath taken about 8 o'clock at night, with a free use of the flesh brush during the 5 minutes allowed in the water, followed an hour after by a powder composed of powdered nitre 8 grs., opium and ipecacuanha, of each, 1 gr., and succeeded i i ?. 1 our later by a basin of hot gruel, the patient, by immediately going to bed, and by extra

MEDICAL DEPARTMENT. 43

clothes endeavoring to get into a copious perspiration. When the bath is inconvenient a pail of hot water should be carried to the bedside, and when the invalid is undressed, the feet and as much of the legs as can be reached should be hastily plunged up and down 3 or 4 times in the hot water, till the limbs appear of a bright red ; the water be- ing made as hot as it can be endured without pain. The limbs are then to be hastily enveloped, undiied, in a blanket, and the patient getting into bed, just before lying down should drink ^ pt. of egg flip.

Rheumatism, remedy for. - Take i pt. of vinegar, J

oz. of camphor, ^ oz. of spiiits of wine, 1 oz. of spirits of turpentme and 1 raw egg well beaten, mix together well, then put in a bottle and shake for 10 minutes, cork tightly to exclude air, and in ^ hour it is fit for use. In using rub it in well 3 or 4 times a day.

Rheumatism, euro for. - Take 1 or 2 strong doses of rhubarb. A single dose of from 1 to 2 fluid ozs. of the tincture has been found to be quite efficacious.

Rheumatism, chronic. - Take alcohol, spirits of tur- pentine, sweet spuits of nitre and oil of juniper, equal parts of each, mix ; rub well into the parts and take 10 drops at bed time in water. This has proved good. Anoth- er recipe which it is said has cured chronic rheumatism is the bark of a bearing crab apple tree put into whisky, take a sufficient amount of the bark to make it very strong. Take a wine glass of it 3 times a day until a gallon is used.

Rheiunatism and Neuralgia. - Take 2 tablespoon-

fuls each of beef's gall, laudanum, spirits of turpentine, hemlock, oil, sasafras oil, and amber oil, ^ pt. alcohol; mix all together. Apply 3 or 4 times a day.

Neuralgia, cure for. - Canada thistles gathered for the purpose when in blossom, and dried as other herbs. Turn boiling water on a quantity of the thist-es, let steep 5 to 10 minutes, turn out and sweeten to taste. B3foie drink- ing it, fix for a sweat in a warm room, then drink of the tea while it is hot in large quantities. Follow taking the tea for a few days, and you will effect a cure ; do not diink it hot after the sweat, but either warm or cold.

Toothache, cure for. - Take 2 or 3 drops of essential

44 MEDICAL DEPRTAMENT.

oil of cloves, put upon a small piece of lint or cotton wool and placed in the hollow of the tooth will be found to be a relief without destroying the tooth or injuring the gums. -

Toothache cordial. - Oil of cloves ^di-., gum camphor ^ oz., sulphuric ether J oz., oil of lavender 1 di'., best alco- hol 1 oz., laudanum ^ oz., and chloroform, liquid measure, 5-6 oz. Apply with a small piece of lint or cotton wool to the hollow of the tooth. Rub also on the gums and upon the face against the tooth, freely. Another tooth cordial is : Alcohol J pt. tincture of arnica and chloroform, of each, 1 oz., oil of cloves ^ oz. Mix and apply as above.

Headache, To cure Sick. - Soak the feet in hot water for about 20 minutes. Drink at the same time some herb tea, such as pennyroyal, catnip, or mint, etc., then get into bed, cover up warm and keep up a sweating process for about an hour, by which time relief will have been obtained. When food has been taken which remains in the stomach, it is much the best way to take an emetic. Another cure for sick headache is found to be effectual, that is, 2 teaspoons of finely powdered charcoal di'ank in ^ tumbler of water. It will give relief in about 15 minutes.

Earache. - ^A little cotton wool moistened with sweet oil and laudanum, put in the ear will relieve the pain. A roast- ed onion put in as hot as may be borne, is said to be very good ; or blow the smoke of tobacco strongly into it.

Eyes, To cure. - Sulphate of zinc 3 gi's., tincture of opium 10 drops, water 2 ozs. To be applied 3 or 4 times a day. Another preparation of eye water is : Soft water 1 pt., gum arable 1 oz., white vitrol 1 oz., fine salt ^teaspoon. Put all into a bottle and shake until dissolved. Put into the eye just as you retire to bed. For excessive inflamma- tion of the eyes, poultice by boiling a handful of hops in water, putting in from ^ to 1 dr. of opium while boiling ; when still warm lay the hops over the eyes and keep them wet with the water in which they were boiled. Another recipe for inflammation of the eyes is as follows : powdered alum ^ dr., and white of 1 egg, agitate well until coagulum is formed. Saturate a piece of soft hnen and lay on the eyes.

Chilblains, ointment for broken. - Sweet oil l pt.,

Venice turpentine 3 ozs.. hogs lard ^ lb., beesvrax 8 ozs.

MEDICAL DEPARTMENT. 45

Put all into a pipkin over a slow fire and stir it with a wooden spoon till the beeswax is all melted and the ingre- dients simmer. It is fit for use as soon as cold, but the longer it is kept the better it will be. It must be spread very thin on soft rag. This ointment is also good for chap- ped hands rubbed on just before going to bed.

Before the chilblain breaks use the following recipe : Take 1 oz. of white cojoperas, dissolve in 1 qt. of water, and ap- ply it occasionally to the affected parts. Other good reme- dies are to apply a poultice of roasted onions, or wash with a decoction of horse radish made with vinegar and water, or with a little camphorated brandy. Another remedy given for chilblains is as follows : Oil of turpentine 4 ozs., sul- phuric acid 1 oz., olive oil 15 ozs. Apply to the affected part night and morning.

Warts, A cure for. - Dissolve as much washing soda as the water will take up, wash the warts in it and let them dry without wiping. In 3 weeks they will all disappear. The easiest way to get rid of warts is given as follows , Pare oft' the thickened skin which covers the prominent wart, cut it oft' by successive layers, shave it till you come to the sur- face of the skin, and till joii draw blood in 2 or 3 places ; when you have thus denuded the surface of the skin, rub the part thoroughly over with lunar caustic and one effect- ive operation of this kmd will generally destroy the wart, if not you cut oft' the black spot which has been occasioned by the caustic, and apply it again ; or you may apply acetic acid and thus you will get rid of it.

Corns, cure for. - Take 2 ozs. of gum ammoniac, 2 ozs. of yellow wax, and 6 drs. of verdigris. Melt them together and spread the composition on soft leather. Cut away as much of the corn as you can, then apply the plaster, and re- new it every fortnight till the corn is away.

Corns, cause of and remedy. - The cause of corns is

simply friction, and to lessen the friction you have only to use your toe as you do a coach wheel - lubricate it with some oily substance. The best and cleanest thing to use is a little sweet oil rubbed on the affected part [after the corn is carefully pared] with the tip of the finger, which should be done on getting up in the morning and just before step- ping into bed at night. In a few days the pain will dimin-

46 MEDICAL DEPARTMENT.

ish, and in a few days more it will cease, when the nightly aj)piication may be discontinued. It is said that acetic acid touched to hard or soft corns, night and morning for 1 week will cure them. Another recipe is given as follows : Boil a potato in its skin and after it is boiled take the skin and put the inside of it to the corn and leave it on for about 12 hours. At the end of that period the corn will be much better. This has been tried and found effectual.

FelonS) cure for. - Venice turpentine 1 oz., and put into it ^ teaspoon of water and stii* with a rough stick until the mass looks like candied honey ; then spread a good coat on a cloth and wrap around the finger. If the case is only recent it will remove the pain in 6 hours. A recipe for felon salve is given as follows : A salve made by burning 1 table- spoon of copperas, then pulverizing it and mixing it with the yolk of 1 egg is said to relieve the pain and cure the felon in 24 horns. Then heal with cream 2 parts, and soft soap 1 part. Apply the healing salve daily after soaking the part in warm water.

Boils. - -A-Pply a little Venice turpentine, or an equal quantity of soap and brown sugar well mixed, or a plaster of honey and flour, or of figs, or a little safiion in a white bread poultice, or a tablespoon of yeast in a glass of water twice a day. Take an aperient, i. e. : a gentle laxative or purgative.

Itch, ointment for. - Unsalted butter 1 Ib.j burgundy pitch 2 ozs., spiiits of turpentine 2 ozs., red precipitate pulverized IJ ozs., melt the pitch and add the butter, stii'- ring well together, then remove from the fire and when a little cool add the spiiits of turpentine, and lastly the pre- cipitate, and stir until cold. Aiiother remedy : Mix 4 drs. of sublimated sulphur, 2 ozs. of lard, and 2 drs. of sulphuric acid together. This is to be rubbed into the body.

Itch, Barber's and Ringworm,; To cure. - Take the

best Ciiba cigars, smoke one a sufficient length of time to accumulate ^ or ^ in. of ashes upon the end of the cigar ; now wet the whole surface of the sore with the saliva from the mouth, then rub the ashes from the end of the cigar thoroughy into and all over the sore. Do this 3 times a day and inside of a week all will be smooth and well.

Ringworms. - Dissolve borax in water and apply till it

MEDICAL DEPARTMENT. 47

produces redness and a painful sensation. Discontinue a day or two, and ultimately it "vvill effect a cure.

Whooping" Couffh. - Dissolve 1 scrnj)le of salt of tartar in 1 gill of water, add to it 10 grs. of cochineal, sweeten it with sugar. Give to an infant ^ teaspoonful 4 times a day; 2 years old -^ teaspoonful; from 4 years 1 tablespoonful. Great care is requu'ed in the administration of medicine to infants. We can assure paternal inquirers that the forego- ing may be depended upon,

Coug'hs. - From Recent Colds. - Bemedy. - Linseed oil, honey and Jamaica rum, equal joarts of each ; to be shaken when used. Another remedy said to be better : Tincture of bloodroot, syrups of ipecac and squills, tincture of balsam of tolu, and paregoric, equal parts of each. Dose. - J tea- spoon whenever the cough is severe. It is a valuable med- icine.

Couffh LozenffeS. - Extract of bloodroot, licorice, and black cohosh of each ^ oz., tincture of ipecac and lobelia, with laudanum of each J oz., cayenne, powdered 10 grs., pulverized gum arable and starch of each ^ oz., mix all to- gether, and add pulverized sugar 3 ozs. If this should be too dry to roll into lozenges, add a thick solution of gum arable to give it that consistency; and if it should be yet too moist, at any time, add more sugar. Divide into 320 lozenges. Dose - 1, 3 to 6 times daily, as needed.

Burns. - The first application to a burn should be sweet oil, j)utting it on immediately, till other remedies can be prepared.

Burns. - Chalk Ointment for. - Mix as much prepared chalk as you can into some lard so as to form a thick oint- ment; use as an application to burns and also scalds. In severe cases where the skin is much injui*ed by burns, spread some linen pretty thickly with this 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 into equal parts of common linseed oil and limewater mixed together and well shaken.

Scalds. - Treat the same as burns, or cover with scraped raw x^otato, but the chalk ointment is the best. In the ab-

48 MEDICAL DEPARTMENT.

sence of all these, cover the parts with treacle, and dust on plenty of flour.

Burns, salve for. - Take equal parts of turpentine, sweet oil and beeswax. Melt the oil and wax together, and when a little cool, add Sn.e turpentine and stu' until cold, which keeps them evenly mixed. Apply by spreading upon thin cloth, linen is the best.

Diarrhea, cure for. - The following is said to be an ex- cellent cure for the above distressing complaint : Laudanum 2 ozs., sphits of camphor 2 ozs., essence of peppermint 2 ozs., Hoffman's anodyne 2 ozs., tincture of cayenne pepper 2 drs., tincture of ginger 1 oz. Mix all together. Dose. - 1 teaspoonful in a little water, or -J teaspoonful repeated in an hour afterward in a tablespoonful of brandy. This prep- aration, it is said, will check diarrhea in 10 minutes, and abate other premonitory symptoms of cholera immediately. In cases of cholera, it has been used with great success to restore reaction by outward application.

Dysentery. - In diseases of this kmd, the Indians use the roots and leaves of the blackberry bush, a decoction of which in hot water, well boiled down, is taken in doses, of a gill before each meal, and before retu'ing to bed. It is an almost infallible cure.

Dysentery Specific. - [Particularly for bloody dysen- tery in adults an^ children.] - Take 1 lb. gumarabic, 1 oz. gum tragacanth, dissolved in 2 qts. of soft water, and strain- ed. Then take 1 lb. cloves, ^ lb. cinnamon, ^ lb. allspice, and boil in 2 qts. of soft water, and strain. Add it to the gums and boil all together over a moderate fire, and stir in- to it 2 lbs. of loaf sugar. Strain the whole again when you take it off, and when it is cool, add to it ^ pt. sweet tincture rhubarb, and IJ pts. best brandy. Cork it tight in bottles, as the gums will sour if exposed. If corked properly it will keep for years.

Colic and Cholera Morbus. - Treatment. - Cholera

morbus arises from a diseased condition of the bile, often brought on by over indulgence with vegetables, especially unripe fruits; usually commencing with sickness and pain at the stomach, followed by the most excruciating pain and griping of the bowels, succeeded by vomiting and purging, which soon prostrate the patient. The person finds himself

MEDICAL DEPARTMENT. 49

unavoidably drawn into a coil by the contraction of the mus- cles of the abdomen and the extremities. Thirst very great, evacuations first tinged with bile, and finally, nearly all, very bilious. Treatment. - The difficultj'^ arises from the acidity of the bile ; then take saleratus, peppermint leaf, and rhubarb root, pulverized, of each a rounding teaspoon, put into a cup which you can cover and pour upon them boiling w^ater ^ pt., when nearly cold add a tablespoon of alcohol, or twice as much brandy or other spiiits. Dose. - 2 to 3 tablespoons every 20 to 30 minutes, as often and as long as the vomiting and painful purgations continue. If there should be long continued pain about the naval, use the "In- jection,'' as mentioned under that head, in connection wdth the above treatment, and you will have nothing to fear. If the fi st dose or two should be vomited, repeat it immedi- ately, until retained. The above preparation ought to be made by every family, and kept on hand, by bottling ; for diseases of this character are as liable to come on in the night as at any other time ; then much time must be lost in making fires, or gettmg the articles together with which to make it.

Egyptian Cure for Cholera. - Best Jamaica ginger root bruise 1 oz., cayenne 2 teaspoons, boil all in 1 qt. water, to ^ pt., and add loaf sugar to form a thick syrup. Dose. - 1 tablespoon every 15 minutes, until vomiting iwd purging ceases, then follow up with blackberry tea.

Asthma. - A pt. of cold water every morning, and wash the head in cold water, and using the cold bath once in 2 weeks ; or, a decoction of liquorice often gives relief ; or, J pt. of tar water twice a day ; or, live a fortnic/ht chiefly on boiled carrots. It seldom fails. Many have been cured by this diet ; or take from 10 to 60 di'ops of elixir of vitrol, in a glass of spring water, 3 or 4 times a day ; or, in 1 qt. of boil- ing water, put 1 teaspoon of balsamic ether, receive the steam into the lungs, through a fumigator, twice a day ; or, vomit with warm water, and always keep the body open.

Dyspepsia. - One of the first things to be attended to is to reg u late the bowels, which in this disease are always in a costive state. The best means of keeping them loose is the eating of a handful of clean wheat bran, once or twice a day. This is the most simj^le and efficatious method of

60 MEDICAL DEPARTMENT.

cleansing the stomach. It may be eaten from the hand with a few swallows of water to wash it down, also use, to regu- late the stomach and bowels, the daily use of common salt, in teaspoonful doses, dissolved in a half tumberful of water, taken in the morning fasting. Avoid rich diet, and use brown bread instead of that made of superfine flour.

Sore Throat. - Pom- a pint of boiling water upon 20 or 30 leaves of common sage, let the infusion stand for ^ hour. Add vinegar sufficient to make it moderately acid, and honey according to taste. It must be used several times a day. Another excellent remedy is a strong solution of salt and water. Gargle every hoirr. A wet towel worn on the throat at night will assist in affecting a cure. For a putrid sore throat use a gargle of brewers' yeast 6 times a day, also bind thin slices of salt pork on the throat.

Sore Throat, Gargle for. - Very strong sage tea, I pt., strained honey, common salt, and strong vinegar of each 2 tablespoons, cayenne, the j)ulverized, 1 rounding teaspoon ; steeping the cayenne with the sage, strain, mix, and bottle for use, gargling from 4 to 12 times daily according to the severity of the case.

Freckles, to Remove. - Dissolve, in ^ oz. of lemon juice, 1 oz. of Venice soap, and add ^ oz. each of oil of bit- ter almonds, and deliquated oil of tartar. Place this mixture in the sun till it acquii-es the consistency of ointment. ^Vhen in this state add 3 drops of the oil of rhodium, and keep it for use. Apply it to the face and hands in the manner fol- lowing: Wash the parts at night with elderflower water, then anoint with the ointment. In the morning cleanse the skin from its oily adhesion by washing it copiously in rose- water. Another way to remove freckles is : Take 1 oz. lem- on juice, ^ dr. of powdered borax, and ^ dr. of sugar; mix them, and let them stand a few days in a glass bottle till the liquor is fit to use ; then rub it on the hands and face occasionally.

Sunburn, Preventative Wash for, - Take 2 drs. of

borax, 1 dr. of Roman alum, 1 dr. of camphor, J oz. of sugar- candy, 1 lb. oxgall. Mix and stir well together, and repeat the stu-ring 3 or 4 times a day, until it becomes transpar- ent. Then strain it through filtering or blotting paper, and

MEDICAL DEPARTMENT. 51

it will be fit for use. Wash the face with the mixture be- fore you go into the sun.

Sunburn, Grape Lotion for. - Dip a bunch of green

grapes iu a basin oi water, sprinkle it withpowdered alum and salt mixed, wrap the grapes in paper, and bake them under hot ashes ; then express the juice, and wash the face with the liquid, which will usually remove either freckles, tan, or sunbui'n.

Hands and Lips, Chapped. - Take. ^ lb. of honey, and J lb. sal soda with 1 pt. of water. Apply often.

Pimples, Cure for. - Many of our young people are much troubled with eruptions upon the face. It often proves a great annoyance to them; but there is a simple remedy, which if it does not effect a complete cure, will ob- viate the difficulty in a great degree, without the least inju- ry to the health or skin. To 1 gr. of corrosive sublimate add 1 oz. of rose water ; filter, and apply twice a day.

Pinaples and Eruptions, certain cure for. - Dilute

corrosive sublimate with the oil of almond, apply it to the face occasionally, and in a few days a cure will be effected.

Erysipelas. - A decoction of elder leaves will promote perspii'ation ; applying to the part a cloth dipped in lime water. Or take gentle purgatives, as senna, manna, cream of tartar, with a little fennel seed, to prevent griping The vapor bath is very beneficial. The marshmallow ointment is very serviceable, also the elder ointment. Wash the parts often with the following liquid or tincture: Infuse 1 oz. of celandine leaves in 1 pt. of whisky a few hours. Apply it when there is much itching. But the best application is a poultice made of slippery elm bark. Mix the bark with milk, buttermilk, or cream. Should there be ulceration, add brewers' yeast to the poultice. The diet should be cool and nourishing.

Diabetes, cure for. - Drink wine, boiled with ginger, as much and as often as your strength will bear. Let your drink be milk and water. All milk meats are good; or^ drink 3 or 4 times a day ^ pt. of alum posset, putting 3 drs. of alum to 4 pts. of milk. It seldom fails to cure in 8 or 10 days ; or, infuse ^ oz. of cantharides in 1 pt. of elixir of vit-

52 MEDICAL DEPARTMENT.

rol. Give from 10 to 30 drops in Bristol water 2 or 3 times a day.

Deafness, remedy for. - Take 3 drops of sheep's gall, warm, and drop it into the ear on going to bed. The ear must be thoroughly syringed with warm soap and water in the morning. The gall must be applied for 3 succesive nights. It is only efficacious when the deafness is produc- ed by cold. The most convenient way of warming the gall is by holding it in a silver spoon over the flame of a candle. The above remedy has been frequently tried with success. Or, fill a clean stone bottle with hot water; lay the ear on the bottle as hot as it can be borne, so that the steam may ascend into it every night when going to bed, for 5 or 1 0 min- utes. Or, Take fine black wool, dip it in camphorated oil, and put it into the ear ; as it dries, dip it again ; and keep it moistened in the ear for 2 or 3 weeks.

Hiccough, treatment for. - When a sudden ejacula- tion or diversion of the patient's mind fails to check it, is to give 20 drops of sal volatile and 15 drops of ether in a wine glass of camphor water, or, in severe cases, 30 drops of laud- anum. Another: Swallow a mouthful of water, stopping the mouth and ears. Tried. Or, take anything that makes you sneeze ; or, 3 drops of oil of cinnamon on a lump of sugar. - Wesley.

Bleeding from the Nose. - From whatever cause, may generally be stopped by putting a plug of lint into the nos- trils ; if this does not do, apply a cold lotion to the fore- head ; raise the head, and place both arms over the head, so that it will rest on both 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. An easier and simpler method is to place a piece of writing paper on the gums of the upper jaw, under the upper lip, and let it remain there for a few minutes.

Poisons. - A.S a general rule, give emetics after poisons that cause sleepiness and raving ; chalk, milk, butter, and warm water, or oil, after poisons that cause vomitings and pain in the stomach and bowels, with pui^ging ; and when there is no inflammation about the throat, tickle it with a

MEDICAL DEPARTMENT. 53

feather to excite vomiting. Always send immediately for a medical man.

Fever and Ague, cure fpr. - J oz. spirits nitre, ^ oz.

tincture peppei-, 35 grs. quinine, 1 pt. of brandy. Take a wineglassful 3 times a day, ^ hour before meals. If for a child, give only ^ the quantity. Another cure for fever and ague, which it is said has proved effectual, is to take often during the day a swallow of the liquid of common mullen root boiled in liquor for about 20 minutes. Use about 1 pt. of the root, cut in chunks, to 1 qt. of strong liquor.

Bite of a Mad Dog. - Spirits of hartshorn is said to be a certain remedy for the bite of a mad dog. The wound should be constantly bathed with it, and 3 or 4 doses, dilut- ed, taken inwardly, during the day. The hartshorn decom- poses chemically the virus insinuated into the wound, and immediately alters and destroys its deleteriousness. The writer, who resided in Brazil for some time, first tried it for the bite of a scorpion, and found that it removed pain and inflammation almost instantly. Subsequently he tried it for the bite of the rattlesnake, with similar success. At the suggestion of the writer, an old friend and physician tried it in cases of hydrophobia, and always with success.

Croup, Remedy for. - The first thing to be done is to get hot water ready as soon as possible, having alvmys on hand a bottle of emetic tmcture, composed of equal parts of the tinctures of lobelia and bloodroot. Dose - ^Accord- ing to the age of the child : if 2 years old, about 1 teaspoon every 10 to 15 minutes until free vomiting takes place ; if 5 years old, 2 teaspoons, and increasing in proportion to age to 1 tablespoon for a child of 10 years - decreasing for very young children, say of 4 to 8 months, only 8 to 12 drops. Place the feet as soon as possible into hot water, and keej^ them there until vomiting takes place, laying cloths wrung out of hot water upon the breast and throat, changing suf- ficiently often to keep them hot. The next morning give sufficient of the " Vegetable Physic " to move the bowels rather freely. The emetic tincture should be given in some warm tea.

Catarrh, cure for. - Split J lb. of yellow dock root and dry it in an oven ; powder fine together 4 ozs. each of dried bloodi'oot and scoke root, 1 oz. of cinnamon, and ^ oz. of

54 MEDICAL DEPAETMENT.

cloves ; mix well, and use as a snuff 8 or 10 times a day, and sweat the head with an infusion of hemlock boughs, brandy and camphor.

Bites, Mad Dog. - Youatt, the famous horse surgeon, states that he was bitten 8 or 10 times by mad dogs, and cured himself with rubbing nitrate of silver into the wound.

Poultice, Flaxseed. - Take boiling water, and stir in flaxseed meal to make a thick paste ; spread on linen, and apply.

Poultice, Yeast. - Mix -Jpt. of yeast with 1 lb. of flax- seed meal ; stir carefully while heating.

Poultice, Slippery Elm. - Stir ground slippery elm bark into hot water, and let it swell. This is a very sooth- ing poultice for in-itable sores.

Poultice, onion. - Boil a quantity of onions till they are quite soft, strain off the water, mash them to a pulp, and add a little lard or sweet oil to prevent them getting hard, then spread. This is quite stimulating, and induces indo- lent sores to matui-ate more freely.

Poultice, Carrot. - Boil a quantity of carrots till they are quite soft, strain off the water, mash them to a pulp, and add a little lard or sweet oil to prevent them from get- ting hard, then spread. A good appHcation for mahgnant and offensive sores.

Breath, remedy for offensive. - To coiTect an offen- sive breath, almost the only substance that should be used is the concentrated solution of soda, from 6 to 10 di'ops in a wine glass of pure spring water, to be taken after washing. Rinsing the mouth with a teaspoonful of the chloride of soda in a tumbler of water will immediately dissipate the odor caused by decayed teeth.

Black Eye. - This is caused by a blow or bruise. If at- tended with inflammation and pain, wash the eye often with very warm water, in which is dissolved a little carbonate of soda ; or with equal parts of tinctui'e of opium and water. If the pain be acute, foment with a decoction of stramonium leaves simmered in spirits. Wash the eye, and bmd on the leaves ; repeat often. Perhaps the best application is a de-

MEDICAL DEPARTMENT. 55

coction of slippery elm bark. Mix with milk, and put it on warm.

To remove the black color of the eye, bind on a little raw meat, or a poultice made of the root of Solomon's seal. Culpepper says " It is available for bruises, falls, or blows, to dispel the congealed blood, and to take away the pams, and the black and blue marks that abide after the hurt." The blackness may be concealed by painting the part with flesh colored paint.

Eyes, Dust in the. - Avoid rubbing, dash water into them. Remove cinders, etc., with the round point of a lead pencil.

Frost Bites. - Keep from the fire and rub well wdth snow and then with cold water.

Sleep, How to get. - How to get sleep is to many per- sons 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 extremi- ties. 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 ex- tremities 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 sj^onge 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 castle or cabin, and may minister to the comfort of thousands who would freely ex- pend money for an anodyne to promote " Nature's sweet restorer, balmy sleep ! "

Poultice, Eye. - Stir 2 drs. of powdered alum in the powdered whites of 2 eggs till a coagulum be formed. Place it between a piece of soft linen rag and apply it. Very ap- plicable for inflamed eyes attended with a pro-ulent discharge, and chilblains.

Worms, remedy for. - Take 2 teaspoons of brandy, sweetened with loaf sugar, eyery morning, or 1 spoon of the juice of lemons, or take 2 teaspoons of w^orm-seed mixed with molasses for 6 mornings, or 1, 2, or 3 drs. of powdered

56 MEDICAL DEPARTMENT.

fern root boiled in mead. This kills both the flat and round worms. Repeat the medicine from time to time. -

Worm Syrup. - Seima, Carolina pink, of each 1 oz.. peach leaves, male fern, of each ^ oz., kousso l^ozs. Pow- der and add a cup of pure Avater, near boiling. Shake up in a bottle for a day, then add a cup of the spirit of wine. Shake up several times a day for a week, keeping the bottle in a warm place. Then add another cup of hot water in which has previously been infused ^- teaspoon of cayenne pepper. This recipe is valuable. It will cause all kinds of worms to flee before it. Dose : - For a child 6 years old, 1 teaspoon 4 times a day. It may be given in well sweet- ened coffee.

Sprains, remedy for. - Put the white of an egg into a saucer and keep stirring it with a piece of alum, about the size of a walnut, until it becomes a thick jelly. Apply a portion of it on a piece of lint or tow lai'ge enough to cover the sprain, changing it for a fresh one as often as it feels warm or dry. The limb is to be kept in a horizontal posi- tion by placing it on a chau*.

Nails, growing into the fiesli. - Cut a notch in the

middle of the nail every time the nail is pared. The dispo- sition to close the notch draws the nail up from the sides.

Toe nail. Ingrowing. - Put a very small piece of tal- low in a spoon ; heat it very hot and pour it on the granu- lations. The effect is said to be almost magical and is sui-e to cure. A repetition in some cases might be necessary.

Vegetable Physic, Cathartic. - Jalap and pepper- mint leaf, of each 1 oz., senna 2 ozs., pulverize all very fine- ly and sift through gauze; bottle it and keep corked. Dose: Put a rounding teaspoon of the j)owder and a heaping tea- spoon of sugar into a cup, and pour 3 or 4 spoons of boil- ing water upon them ; when cool stir it up and di'ink all. The best time for taking it is in the morning, not taking breakfast, but drinking freely of corn-meal gruel. If it does not operate in 3 hours, repeat half the dose until a fi*ee operation is obtained.

Seidlitz Powders, Genuine. - Rochelle salts 2 dis.,

bicarbonate of soda 2 sc, put these into a blue paper, and

MEDICAL DEPARTMENT. 57

put tartaric acid 35 grs., into a white paper. To use, put each into different tumblers ; fill J with water, and put a little loaf sugar in with the acid, then pour together and drink.

Teeth, Extracting with little or no pain. - Tinc- ture of aconite, chloroi'oriii, jind aicohoi, of each 1 oz., mor- phines 6 grs. Mix. iViANNEK OF Application. - Moisten 2 pledgets of cotton with the liquid and apply to the gums on each side of tooth to be extracted, holding them to their place with pliers or some other convenient instrument for 5 to 15 minutes, rubbing the gums freely inside and out.

Alterative Syrup. - American sarsaparilla, yellow dock root, black aider bark, prickly ash bark, burdock root, sasa- fras bark, winter green, of each 1 oz., make 4 pts of syi'up. Dose : a wineglassful, 3 or 4 times a day. This syrup is useful in all diseases where the blood or general system needs purifying.

Mustard Plaster, how to Make. - How many people

are there who really know how to make a mustard plaster ? Not 1 in 100, at most, perhaps, and yet mustard plasters are used in every family, and physicians prescribe theii' ap- plication, never telling anybody how to make them, for the simple reason that doctors themselves do not know, as a rule. The ordinary w^ay is to mix the mustard with water, tempering it with a little flour, but such a plaster as that makes it simply abominable. Before it has half done its w^ork it begins to blister the patient, and leaves him finally with a painful, flayed spot, after having produced far less effect in a beneficial way than was intended. Now a mus- tard plaster, should never make a blister at all. If a blister is wanted, there are other plasters far better than mustard for the purpose. ^Vheii you make a mustard plaster, then, use no water whatever, but mix the mustard VAdtli the white of an egg, and the result will be a plaster which will "draw" perfectly, but will not produce a blister even upon the skin of an infant, no matter how long it is allowed to remain up- on the part. For this we have the word of an old and emi- nent 2>hysician, as well as our own experience.

Liniment, Lime. - Linseed or common olive oil and lime water equal parts, to be well shaken before using, is

58 MEDICAL DEPARTMENT.

good for scrofulous or other sores, and still more for bums or scalds.

Fever Drinks. - The juice of lemon, cream of tartar 1 teaspoonful, water 1 pt. Sweeten with loaf sugar. Wlien the patient is thii-sty, let him drink freely.

Sarsaparilla, Decoction of. - Take 4 ozs. of the root

and slice it down, put the slices into 4 pts. of water, and simmer for 4 lioui-s. Take out the sarsaparilla, and beat it into a mash ; put it into the liquor again, and boil down to 2 pts., then strain and cool the liquor. Dose. - 1 wii. glass- ful 3 times a day. Use. To purify the blood after a course of mercury ; or, indeed, whenever any taint is given to the constitution, vitiating the blood, and producing einiptive affections.

Dandelion. - This very valuable plant is well known. It is diui'etic, tonic, and aperient, and has a dii-ect action in removing obstructions of the liver, kidneys and other viscera. It is peculiarly valuable in all liver complaints, de- rangement of the digestive organs, and in di'opsical affec- tions. Had not this plant been so common and so cheap, it would be prized like gold? An infusion or decoction may be made of the roots and leaves. But the extract is the best, thus prepared. Take up the roots in September, clean them, bruise in a morter, and press out the juice; strain and put it upon a plate in a warm room to evapor- ate, and render it thick and solid. Dose. - From 1 sc. to 1 dr. 3 times a day. Dandelion has cured liver complaints when all other means have failed. "The more dandelion is used, the more certain proof will it afford of its utility." - Dr. J. Johnson.

Troches, Bronchial. - Powdered extract of licorice 4 ozs., sugar 2 ozs., powdered cubebs 1 oz., gum arabic \ oz., powdered hemlock 1 dr. Mix.

Bitter Tonic. - Gentian root 1 oz., the yellow rind of a fresh lemon, put into a jar or bottle with hot water, let it stand. A cup in the morning promotes appetite.

St John's Oil. - White and yolk of an ^^^^ oil of tur- pentine 6 ozs., acetic acid 1 oz., water 5 ozs. Mix. This is an invaluable liniment for the household and farm, applica-

MEDICAL DEPAETMENT. 59

ble to every external ailment. Shake thoroughly before using.

Dandruff, to remove. - Take 1 thimbleful of powder- ed refined borax, let it dissolve in a teacupful of water, first brush the head well, then wet a brush and apply it to the head. Do this every day for a week, and twice a week for a few times, and you will effectually remove the dandi'uff.

Court Plaster. - Court plaster is made by repeatedly brushing over stretched sarcenet with a solution of 1 part of isinglass in 8 of water mixed with 8 parts of proof spirit, and finishing with a coat of tinctui-e of benzoin, or of bal- sam of Peru.

Jaundice, remedy for. - 1 penny-worth of allspice, ditto of flour of brimstone, ditto of tui-meric; these to be well pounded together, and afterwards to be mixed with J lb. of molasses. 2 tablespoonfuls to be taken every day.

Astringent- - ^^x 16 grs. of acetate of lead [^sugar of lead'] with 4 grs. of opium, and make into a mass with ex- tract of dandelions, so as to make 8 pills. Dose. - From 1 to 2. Use, as an astringent in obstinate diarrhea, dysentery, and spitting of blood.

Tonic. - Mix 1 dr. of powdered rhubarb with the same quantity of dried carbonate of soda, then add 2 di's. of pow- dered calumba root. Dose. - From 10 to 20 grs. as a tonic after fevers, in all cases of debility, and dyspepsia attended with acidity.

Diuretic. - Dissolve in 3 ozs. of camphor mixtui-e, 1 dr. of powdered nitre, add 5 ozs. of the decoction of broom, with 6 drs. of sweet spirits of nitre, and 3 drs. of tincture of squills ; mix. Dose : 1 teaspoonful every 2 hours, or 2 table- spoonfuls every 3 hours. Use : excellent in dropsies.

Pulmonary Syrup. - Blood-root, boneset, slippery elm bark, coltsfoot, elecampane of each 2 ozs., white root, spike- nard root of each 4 ozs., comfrey-root, poplar bark of each 1 oz., lobelia, horehound, snake-root of each ^ oz. Pour upon them 2 quarts of boiling water, stii' well, add 1 lb. of molasses, and when cool 1 quart of Holland gri). It is one of the best remedies for asthma, coughs, hoarseness, etc. A tablespoonful every hour, or a wine-glassful three times a day

60 MEDICAL DEPARTMENT.

Dyspeptic Pill. - Colocyntli, castile soap, gamboge, of each 2 ozs., socotrine aloes 4 ozs., oil of cloves 2 drs., ex- tract of gentian 4 ozs. Mix and form into j^iUs- Most valuable for indigestion and cleansing the stomach, and giv- ing it tone.

Pills, Strong purgative. - Take of powdered aloes, scammony and gamboge of each 15 grs., mix and add suffi- cient Venice tui'pentine to make into a mass, then divide into 12 pills. Dose. - One or 2 occasionally.

Pills - Milder purgative. - Take 4 grs. of powdered scammony and the same quantity of compound extract of colocynth and 2 grs. of calomel, mix well and add 2 di'ops of oil of cloves or thin gum-water to enable the ingredients to combine properly, and divide into 2 pills. Dose. - One or 2 when necessary.

Piles. - Take of the inner bark of the white oak 1 lb., water 2 gals., mix and boil for 3 or 4 hours ; strain and bOil again until it becomes a thick extract, then mix this with an equal quantity of tar, and simmer together until a union takes place when cold. Apply with the finger each night until well. Keep the bowels open with mild laxatives if necessary, such as the Persian pills.

Proud. Flesh- - Apply, a few times, either of the fol- lowing articles : bui^nt alum, nitrate of silver, or blue vitriol. Then treat as you would any healthy sore.

Mouth [Sore]. - Take of honey 2 tablespoonfuls, borax powdered, ^ drachm ; mix well together and take a tea- spoonful twice a day. The mixture should be placed in the mouth, little by little, touching the various ulcers that are visible or can be got at.

Mumps. - These are swellings of the glands under the jaw, the ear and down the neck. They render the act of swallowing difficult, and are attended with a slight degree of feverishness, foul tongue and headache. Treatment. - Apply warm fomentations to the sw^elling, and immediately afterwards wrap round with flannel to prevent cold-chilling, sprinkle on^the flaimel compound liniment of turpentine. Let the diet be light, chiefly farinaceous, and keep the bowels regiilar by emplo;^ing mild aperients. After the 4th day, take 1 grain of quinine, in 15 drops of diluted

MEDICAL DEPARTMENT. 61

vitriolic acid, in a wineglassful of water, 3 times a day for a fortnight. Should the swellings suddenly disappear, and thereby aggravate the symptoms of fever, the following liniment must be applied: Camphorated spuits 1 oz., solu- tion of sub-carbonate of ammonia 2 dr., tinctxu'e of can- tharides ^ dr., mix and rub in until the swellings re-appear. Take also internally, nitrate of potass 1 di*., tartarised anti- mony 1^ grain. Mix and divide into 6 powders, one of which is to be taken every 4 hours. Caution. - This disease is contagious either by the atmosphere or personal contact.

Biliousness. - There is scarcely a person that is not subject more or less to this complaint. It arises from a disordered state of the liver, and is most frequently brought about by over-mdulgence in eating and diinking, or by par- taking of unwholesome food. An excess of fat or oily mat- ter, rich soups and gravies, pork and highly seasoned meats, pastry, and a variety of other articles of food too numerous to mention, are apt to generate a redundancy of bile. A little experience soon teaches a person "what to eat, drink and avoid," and if he oversteps the bounds of discretion he must of course expect to pay the penalty. But bilious- ness may be induced by other causes than excess in diet. A want of sufficient exercise is one of them, impure air is another, and inattention to the skin is a third. In order to ward off this excess of bile, every person ought to take 2 or 3 hours' active exercise in the open air daily. In addition to this, he should either bathe in cold or tepid water every mornmg, or sponge the whole surface of the body, rubbing the skin afterwards with a rough towel until a comfortable warmth and healthy glow are produced. Some persons are so pre-disposed to biliousness that, despite every care and j)recaution, they are unable to keep free from this com- plaint and they are compelled to have frequent recourse to medicine to keep the liver in working order. Treatment. - Compound extract of colocynth 4 scs., scammony 1 sc, ex- tract of rhubarb 12 grs., soap 6 grains, oil of cinnamon 4 di'ops ; mix and divide into 24 pills. Take two at bedtime, and repeat as required.

Bronchitis- - Inflammation of the bronchi, or tubes which convey the aii* into the lungs. Acute Bronchitis. - This makes itself known by great tightness of the chest,

62 MEDICAL DEPAETMENT.

difficulty of breathing, and considerable pain. Treatment. Hot bran poultices, mustard plasters or blisters, should be applied to the chest, throat and between the shoulders. An emetic should be given, and repeated at the end of 24 hours, if the symptoms have not decreased in severity. After awhile there should be administered 2 grains each of calo- mel and James' powder every 6 hours. The patient should be kept in bed, and the temperature of his chamber be care- fully equalized. The diet should be hght.

CostivenesS- - An undue retention of the contents of the stomach, in which they are unusually hard, and expelled with difficulty and sometimes with pain. Treatment. - Adopt a diet free from all astringents, taking care especially that there is no alum in the bread, and using a coarser kind ; let the food consist of a due admixtui'e of meat and vege- tables for dinner ; the beverage water, light malt liquor, or occasionally spruce beer ; for those who di^ink wine, white wine is preferable to port. For breakfast, stale bread or di-y toast, with a moderate quantity of butter, honey, fish, or bacon, cocoa, perhaps, is preferable to tea or coffee ; and porridge made with Scotch oatmeal, probably better still. Regular exercise, either by walking or on horseback, should be taken. Roasted or boiled apples, pears, stewed prunes, raisins, gruel with currants, broths with spinach, leeks, and other soft pot herbs, are excellent laxatives. If the above mode of living fail to relax the bowels, inject warm water by means of an enema. If there be an objection to the use of the foregoing, take of castor oil 4 parts, and of tinctui'e of jalep, aloes, or rhubarb, 1 part ; mix and clihgently rub over the region of the stomach every morning before risuig ; it should be done under the bed clothes, lest the unpleasant odor should sicken the stomach.

Fainting". - During the fit the nosti'ils must be stimu- lated by smelling salts, and cold water sprinkled over the face and chest, and free au- allowed. If the fainting be from loss of blood, the patient should be placed on his back, without any ele<vation of the head, and when the patient can swallow, a little warm wine should be placed in his mouth. Or, let the patient smell vinegar, and at the same time bathe his temples, forehead and wrists with vinegar mixed with an equal quantity of warm water, and if he can swallow, pour

MEDICAL DEPARTMENT. 63

into his mouth 2 or 3 spoonfuls of vinegar mixed with 4 or 5 times as much warm water.

Heartburn. - What is commonly called heartburn is n'ot a disease of the heart, but an uneasy sensation of heat or acrimony about the pit of the stomach, accompanied, some- times, by a rising in the throat like water. Treatment : 1 teaspoonful of the spiiit of nitrous ether in a glass of water or a cup of tea. Or, a large teaspoonful of magnesia taken in a cup of tea, or a glass of mint w^ater.

Cold in the Chest. - For this complaint the same rem- edies are to be apj)lied as for cold in the head, with the ad- dition of mustard plasters to the chest.

Cold Feet. - This derangement is attributable to defect- ive cii'culation of the blood. Coldness of the feet mostly comes on at night, and will often prevent a person sleeping long after he has got into bed. Treatment : ^ hour before bedtime walk up and down the room briskly, or run up and down stairs. Rub the feet with the hand or a flesh brush. Dip them into hot water without suffepng them to remain in any length of time. Drink some warm beverage just be- fore going to bed. In winter time wear boots instead of slippers in the house. Do not sit long together but every now and then get up and walk about. These and many other simple expedients may be adopted to prevent this un- pleasant sensation.

Liniment for Old Sores. - Alcohol 1 qt., aqua am- monia 4 oz., oil of origanum 2 oz., camphor gum 2 oz., opium 2 oz., gum myrrh 2 oz., common salt 2 tablespoons. Mix and shake occasionally for a week.

Spasms. - Persons subject to confined bowels, if they have eaten anything which disagrees with them, are liable to this complaint. Treatment. - Take 2 teaspoonfuls of an- timonial wine every quarter of an hour till the stomach be thoroughly relieved. Two hours afterwards take 1 dr. of sal-volatile with 1 oz. of castor oil.

Stomach Ache. - A complaint which usually arises from taking unwholesome or indigestible food. Treatment. Take of magnesia 1 dr., rhubarb ^ dr., powdered ginger 10 grs., divide into 3 powders, take 1 of these instantly mixed in a little water, until it is quite smooth. Another for

64 MEDICAL DEPAETMENT.

babies. - Mix 20 grs. of carbonate of magnesia in 1 oz. of dill-water, to which add 10 drops of sal-volatile, give a teaspoonful when the child appears to be in pain. Another for children. - Give to the child from a -J to a teaspoonful of antimonial wine in ^ a winegiassful of warm w^ater, and repeated every ^ of an hour until the stomach is thoroughly relieved by vomitmg. ^Vlien this has been effected give a dose of simple aperient medicine at bedtime, succeeded by a senna draught containing tincture of ginger.

Bright's Disease - Has been successfully treated with large doses of hme- water, and also inflammation of the kid- neys after scarlet fever.

Canker Sore Throat. - Take chlorate of potash 1

oz., mui'iated tinctui'e of u'on 1 oz., water 8 oz. ; mix and use as a gargle, also take ^ teaspoonful 4 or 6 times a day.

Channg. - Take white vitrol 1 sc, water 1 pt.; mix and bathe the parts with the mixtui'e, and when dry apply a Ht- tle fresh butter which has no salt in it. The oxide of zinc ointment is also excellent in many cases.

Dropsy. - Take of sweet spirits of nitre 4 di\, elaterium 1 gr., syrup of ginger 3 drs. Mix. Dose. - One teaspoon- ful in a winegiassful of water every 2 hours until the bow- els are moved freely. After the bowels have been moved freely, get the following ^prescription filled and take until a cathartic is again needed, when the above should be taken again as before.

No. 2. - Milkweed root 1 oz., dwarf elder root 1 oz., juni- per berries 1 ^ ozs., mustard ^ oz., horse radish root J oz., mandrake J oz., yellowdock root 1^ ozs., iodide of potassium 1 di". Grind all together, or bruise well in an iron mortar and add 8 pts. of hard cider. Dose. - A winegiassful J an hour before each meal.

Emetic, - Take of powdered ipecac 10 to 30 grs. for a

dose. This is one of the best and safest emetics which can be given whenever it is thought best to produce vomiting. After it has been taken for a few minutes let the patient drink freely of warm water.

Soothing Syrup. - Take 1 lb. honey, add 2 tablespoon- fuls of paregoric and the same of oil of anise seed, add

MEDICAL DEPARTMENT. 65

enough water to make a thick syrup, and bottle. For child- ren teething, dose, teaspoonful occasionally.

Hunions. - May be checked in their early development by binding the joint with adhesive plaster, and keeping it on as long as a,ii.j uneasiness is felt. The bandaging should be perfect, and it might be well to extend it round the foot. An inflamed bunion should be poulticed, and larger shoes be worn. Iodine 12 grs., lard or spermaceti ointment J oz., makes a capital ointment for bunions. It should be rubbed on gently 2 or 3 times a day.

Salt-Rheum Ointment. - Aquafortis 1 oz., quicksilver 1 oz., good hard soap, dissolved so as to mix readily, 1 oz., prepared chalk 1 oz., mixed with 1 lb. of lard; mix the above by putting the aquafortis and quicksilver into an earthen vessel, and when done effervescing, mix with the other ingredients, putting the chalk in last ; add a little spiiits of turpentine, say ^ tablespoon.

Tongue, Sore. - The tongue is liable to become sore or ulcerated, most commonly, along the edges, and there are frequently seen small pimples and cracks. Treatment. - Take mild and cooling aperients, particularly calcined mag- nesia, either alone or in a seidlitz powder. Let the di'ink consist chiefly of soda water, and the diet be light and cool- ing. Touch the sores with burnt alum, and wash the mouth frequently with borax and honey dissolved 7n water, or solution of chloromated soda and water, so weak as not to produce much smarting.

Kidneys, for disease of the. - Boil 1 oz. of pareira brava in 3' pts. of water, down to 1 pt. Dose. - A wine- glassful 3 times per day.

Gonorrhoea, positive cure. - Liquor of potass, i oz.,

bitter apple J oz., spirits of sweet nitre ^ oz., balsam of co- paiba ^ oz., best gum J oz. To use, mix with peppermint water ; take ^ teaspoonful 3 times per day. Cui-e certain in 9 days.

Liniment, paralytic. - Sulpuric ether 6 ozs., alcohol

-2 ozs., laudanum 1 oz., oil of lavender 1 oz., mix and cork

tightly. In a recent case of paralysis let the whole extent

of the numb surface be thoroughly bathed and rubbed with

his preparation, for several minutes, using the hand at

66 MEDICAL DEPRTAMENT.

least three times daily ; at the same time take internally 20 drops of the same in a little sweetened water.

Hydrophobia, positive cure for. - The dried root

of elecampane, pniverize it, and measure out 9 heaping ta- blespoonfuls, and mix it with 2 or 3 teaspoonfuls of pulver- ized gum arable, then divide into 9 equal portions. When a person is bitten by a rabid animal, take 1 of these portions and steep it in 1 pt. of new milk, until nearly ^ the quan- tity of milk is evaporated, then strain and dinnk it in the morning, fasting, for 4 or 5 hours after. The same dose is to be repeated 3 mornings in succession, then skip 3, and so on, until the 9 doses are taken.

Tape Worm, cure for, - Take at one dose ether J oz. Two houi's after this take castor oil 1 oz. The worm is dis- charged entire or almost so, and always with the head intact.

Fits, Spasms. - When these are brought on by indi- gestion, place the child in a warm bath immediately, give w^arm water, or a lobelia emetic, rub the skin briskly, etc., to get up an action. In brain disease the wai*m water is equally useful. In fact, unless the fit is constitutional, the wai'm bath will relieve the patient by drawing the blood to the sui'face.

Lock Jaw, cure for - said to be positive. - Let

any one who has an attack of lock jaw take a small quantity of spirits of turpentine, warm it and pour it on the wound - no matter where the wound is, or what its natui*e is - and relief will follow in less than 1 minute. Turpentine is also a sovereign remedy for croup. Saturate a piece of flannel with it, and place the flannel on the throat and chest - and in very severe cases 3 to 5 drops on a lump of sugar may be taken internally.

Hair Invigorator. - Bay rum 2 pts., alcohol 1 pt., castor oil 1 oz., carb. ammonia ^ oz., tincture of canthari- des 1 oz. Mix them well. This compound will promote the growth of the haii' and prevent it from falling out.

Shampoo Liauid. - Dissolve ^ ozs. carb. of ammonia and 1 oz. of borax in 1 qt. water, then add 2 ozs. glyceiine, 3 qts. of New England rum and 1 qt. of bay rum ; moisten the hail' with this liquor, shampoo with the hands until a slight lather is formed, then w^ash oft with clean water.

MEDICAL DEPAETMENT. 67

Pain-Killer. - Alcohol l qt., gum guriac 1 oz., gums myiTh and camphor, and cayenne pulverized, of each ^ oz. Mix. Shake occasionally for a week or 10 days and filter or let settle for use. Apply freely to surface pains, or it may be taken in teaspoon doses for internal pains, and re- peat according to necessities.

Baldness. - Infuse for a few days 1 di'. of powdered cantharides in 1 oz. of proof spirit, beef marrow ^ lb., soak in several waters, lastly in weak salt and water, melt, strain and mix, adding 10 or 12 drops of oil of bergamot or lav- ender.

Hair; To Restore when Removed by ill Health

or Age. - Onions rubbed frequently on the part requiring it. The stimulating powers of this vegetable are of service in restoring the tone of the skin and assisting the capillary vessels in sending forth new hair; but it is not infallible. Should it succeed, however, the growth of these new hairs may be assisted by the oil of myrtle-berries, the repute of which, perhaps, is greater than its real efficacy. These ap- plications are cheap and harmless, even where they do no good; a character which cannot be said of the numerous quack remedies that meet the eye in every direction.

Eyesight, to Restore. - Let there be an occasional pressure of the finger on the ball of the eye. Let the pres- sure always be from the nose and towards the temples, and wash the eyes 3 times a day in cold water. If this simple advice is followed the day is not far distant when partial blindness shall disappear from the world.

Enlarged Veins of the Leg. - Apply, firmly, strips

of leather spread with soap plaster. Generally it is better to support the whole limb with a strong calico bandage which should be applied before getting out of bed. It is well to use friction in connection with iodine ointment.

PART THIRD.

HOUSEHOLD DEPARTMENT.

A WORD ON ETIQUETTE.

Composed as it is of all sorts of people, it is not strange that the world contains a few persons who appear to live solely to eat. But the majority of us eat to live ; and with this fact in view, folks who have at some time been dis- pleased by a stickler for etiquette may naturally inquu-e, Why should it trouble us, and how can it concern anybody else, if we do not follow those nice rules which society says should be observed at the table? Certainly, the primary ob- ject of our three daily meals is to furnish sustenance to the body. If, therefore, in partaking of them, one is satisfied in this respect, he may content himself with the knowledge that the chief purpose of sitting at his board has been reached, even though he fail of gaining any other benefit. But why waste chances for the improvement of the mind? Keen observers in polite life have often discoursed at length on the manifold advantages one enjoys in meeting frequent- ly at the table men and women of such pleasing address and impressive bearing that they are constantly - although perhaps themselves unconscious of it - teaching one of the countless little things which it is essential to know in order to be at ease when moving in the upper circles. It unfort- unately happens that in more than one excellent farmer's family fine manners are studiously avoided because of a foolish notion that these are peculiarly the property of resi- dents in the city. Promptings to do what etiquette calls for are repressed simply because these things are out of the

70 HOUSEHOLD DEPARTMENT.

every-day path, and are - how false the idea ! - considered above one's station. Nothing that is right is above one's station ; and so, while the original proposition remains true - that we eat to live, - is it not at the same time worth the while to be attentive when at the table to some of those minor things which are, in the public eye, the stamp of gentlefolk ?

Let us suppose, for instance, that the hostess has spread a cloth that is spotless, - a white one, we will say ; for this kind is better for common use than one of colors - and has arranged her tableware in a tasteful way ; has perhaps, used a few bright flowers or fresh ferns for decorating purposes. When she has been at pains to gratify your eye, is it not her due that you show appreciation by deporting yourself in a somewhat more graceful way than may have been your cus- tom ? We will be charitable enough not to assume that you have been guilty of using your knife to convey food to yoiu* mouth, or tucking in at your neck the napkin which should have been opened over your lap ; nor will we say that you have taken salt from the cellar with your knife instead of the little spoon furnished for your convenience, and have depos- ited it on the cloth instead of your plate ; nor that you have cut your bread or roil instead of breaking it, and have car- ried the full buttered slice to your mouth instead of only a portion of it. We will not charge you with the commission of a single one of these offences ; and yet, have you not some faults ?

Remember, in the first place, to be guarded in conversa- tion, and talk of nothing calculated to lead to a dispute, or which will be disagreeable in the slightest degree to any- body present. Do not for a moment indulge in whispering. Bear in mind that the acts of eating and di'inking should be noiseless, and do both moderately ; and, by all means do not speak while there is anything in your mouth. After drink- ing wipe your lips with a napkin. If there is soup before you, eat with it bread that has not been buttered ; and never tip the plate to get one more spoonful. Souj? should be taken from the side of the spoon, not from the end.

Since a knife is not really necessary in eating fish, content yourself with a fork. If a morsel proves a bit unmanage- able, this slight difficulty is to be overcome by using a piece of bread in the left hand. In case pickles have been pro-

HOUSEHOLD DEPARTMENT. <1

vided, do not touch them with the fingers. On the contrary, oHves, or asparagus, and corn, are among the things which may properly be taken in the hand ; so, too, may a fowl's "drum-stick." If inviced to partake of meat, at once ex- press your preference as to the cut. Your host should be careful not to overload your plate at any time, nor to put gravy on meat before learning whether you wish him to do so. If you have called for gravy, do not absorb it from your plate with bread. And speaking of bread, when taking a fresh slice do not break off onlj'- such a portion as you think you will eat ; rather take the whole.

Opinions vary as to whether the knife and fork should be left on the plate when this is passed for a new supply of meat. It seems as if it were well to rest them on a piece of bread lying on the table ; for if they are allowed to re- main on the plate they may slip off and cause annoyance. To raise from the table those little dishes containing vege- tables, salad, preserves, or fruit, is a bad habit. AVhen cake [or other things, for that matter,] is passed, neither hesi- tate, as if looking for the best piece, nor be ashamed to take the last piece on the dish.

Good fruit is desirable at breakfast. It has been said that in the morning it is gold, at noon silver, and at night lead. If you wish to pare an apple or pear, hold it on a fork, and not with your fingers. A fork comes into play again when eating cheese. Saucers are not designed as receptacles for a hot di'ink while it cools. After sweetening your tea or co£fee lay the spoon in the saucer, and drink from the cup. Many children are allowed to pick from the cloth the crumbs which have fallen beside their plate - a breach of etiquette that mothers should correct. Never toy with anything at the table. Away from home it is proper on finishing a meal, not to refold one's napkin and smooth out every wrinkle as if you expected it was to be given the next guest.

Mock Oyster Soup. - Peel 12 good-sized tomatoes, and boil in a little water until quite soft. Let 2 quarts of miik come to a boil, and thicken with 2 large crackers that have been rolled fine. Add 1 teaspoonf ul of soda to the tomatoes. When these are well broken up, season with salt, pepper and 3 tablespoonfuls of butter. Add to the

72 HOUSEHOLD DEPARTMENT.

milk, and serve immediately. The tomato may be strained if you prefer. - Mrs. A. F. Nutting.

Vegetable Soup. - Take l tumip, l potato and 1 onion, let them be sliced and boiled in 1 quart of water for an hour ; add as much salt as is agreeable, and pour the whole upon a slice of dry toast. This forms an agreeable substitute for animal food, and may be given when the lat- ter is inadmissible.

Beef Soup. - Break up the bones of a roast of beef, and lay them in the pot ; dredge with salt, pepper, and flour. Cut into pot 1 small onion, and add 2| quarts of cold water. Set the soup on the fire, and when it comes to a boil, skim it. Let it boil gently 3 hours, then add 8 sliced potatoes, and boil 20 minutes more. Have ready dumplings ; put them in and cover tight, and boil 10 minutes longer ; then dish. First take out the dumplings and place in a small platter ; then turn the soup into a tureen, being careful to take out the bones, and serve.

Chicken Soup. - Cut up the fowl, cut each joint, and let it boil 1 houi', then stii' in powdered crackers, pepper and salt to season ; let it boil up 15 minutes, and serve.

Black Bean Soup. - Add to a large knuckle of veal 4 quarts of water and 1 quart of black beans that have been soaked in water over night, and let them boil with the veal 4 or 5 hours ; add, also, a small bit of onion, a dozen whole cloves, some salt and pepper ; cut 3 hard-boiled eggs and 2 lemons into slices and put into the bottom of the tureen and strain the soup, boiling hot, upon them. If the water boils away, keep adding to it, as this receipt ought to make a gallon of soup. It should be of the consistency of pea soup. If you have no veal, the bones of salt pork make a good substitute.

Green Pea Soup. - Cover a quart of green peas with hot water, and boil, with an onion, until they will mash easily. [The time will depend on the age of the peas, but will be from 20 to 30 minutes.] Mash and add a pint of soup stock or water. Cook together 2 tablespoonfuls of butter and 1 of flour until smooth, but not brown ; add this to the peas, and add also a cupful of cream and 1 of milk. Season with salt and pepper, and let boil up once.

HOUSEHOLD DEPARTMENT. 73

Strain and serve. A cupful of whipped cream added the last moment is an improvement.

Corn Soup. - A quart of milk, a pint of grated green corn, the same quantity of water, 2 tablespoonfuls of but- ter, a heaping tablespoonful of flour, a slice of onion, pep- per, and salt to taste. Cook the corn in the water for ^ an hour. Let the milk and onion come to a boil. Mix the butter and floui' together, and add a few tablespoonfuls of the milk. When perfectly smooth stii- into the remainder of the milk and cook 8 minutes. Take out the onion, add the corn, season to taste, and serve.

Oyster Stew. - Put l quart oysters, in their own liquor, on fire. The moment they begin to boil, skim oysters out and add to the liquor ^ pint of hot cream, salt, pepper and mace to suit. Skim well, remove, add to it the oysters, and add 1^ ounces butter. Serve hot, with a toast or crackers.

A Pine Irish Stew. - There will be needed for this dish only 2 pounds of the neck of mutton, 6 large potatoes, 4 onions, 3 pints of water, 2 tablespoonfuls of flour, and some salt and pepper, and then will prove an excellent one. Cut the meat into shapely pieces. Put about J the fat into the stew-pan with the onions, and stir for 8 or 10 minutes over a hot fire, then put in the mutton, which sprinkle with the flour, salt and pepper. Stir for 10 minutes, when add the water, boiling. Set the pan where it will simmer for an hour, and at the end of that time add the potatoes, peeled, and cut in quarters. Simmer another hour before serving. Duniplings add to the attractiveness of the dish.

An Cnglisll Stew. - Cut cold roast beef into small and rather thin slices, season these highly with salt and pepper, and dijD each lightly in bread-crumbs moistened in gravy or melted butter. Dress them neatly on a dish, and lay over them a thin layer of cut pickles. Moisten the whole with a glassful of pickle vinegar, and the gravy of the beef. Heat in a Dutch oven, and garnish with fried sippets.

Penobscot Stew. - Use about a ^ of a pound of cold broiled or roasted meat, 4 potatoes, 2 onions, a quart of water, a quarter of a cupful of barley, a tablespoonful of flour, salt and pepper to taste. Cut the meat into small

74 HOUSEHOLD DEPARTMENT.

cubes; cut the onions very fine; wash the barley. Put these all in a stew-pan, and dredge them with the flour, ^ a tablespoonful of salt, and J of a teaspoonful of pepper. Add the water, and simmer two hours. Pai'e and slice the potatoes and add them to the stew, and simmer an hour longer. Add more salt and pepper if there is not already enough.

Chicken Croquette - Minced Fowl or Meat. -

About J as much fine bread crumbs as you have meat, 1 egg beaten light to each cupful of minced meat, gravy enough to moisten the crumbs and meat; or, if you have no gravy, a little di'awn butter ; pepper and salt, and chopped parsley to taste ; yolks of two hai'd-boiled eggs, rubbed fine with the back of a silver spoon, added to the meat. Mix up into a paste. Make, with floured hands, into rolls or balls, roll in flour until well coated, and fry, a few at a time, in nice dripping or a mixture, half lard and half butter. As you take them out, lay in a hot cullender, that every drop of fat may be drained off. Serve in a heated dish, and garnish with cresses or parsley.

Chicken Fricassee. - Take 2 chickens, cut up, and lay them in skillet, mth 2 slices of lean ham, 2 small escha- lots, and a few blades of mace. Then season fowls with pepper and salt. Add a little water. When about half done, add half a pint of cream and a lump of butter v'ue size of a walnut, rolled in flour. Keep the fricassee con- stantly stiiTing till done.

Pates of Chicken or other Meat. - Line small pate- pans with good puff paste, let this get crisp in a cool place, and bake in a brisk oven. Stii' minced chicken, well-seas- oned, into a good, white sauce, heat through, fill the shells, set in the oven to brown very slightly, and serve.

Fried Chicken. - Cut the chicken into 6 or 8 pieces, and season well with salt and pepper. Dip into beaten egg, and then in fine bread crumbs, in which there is a teaspoonful of chopped parsley for every cupful of crumbs. Dip once more in the egg and crumbs, and fry 10 minutes in boiling fat.

Chicken Salad. - Equal to full-grown chicken, boiled tender, and cold ; 2 brmches of celery, 1 cup boiling water, 1 tablespoonful corn starch, wet with cold water ; 1 great

HOUSEHOLD DEPARTMENT. 75

spoonful fat, skimmed from liquor in which the fowls were boiled ; ^ tablespoonful oil, ^ cup of vinegar, 1 teaspoonful made mustai'd, 1 raw egg, whipped white ; 2 hard-boiled eggs, 4 tablespoonful powdered sugar. Season to suit. Omit fat and skin of fowl. Cut it and celery [lettuce, pota- toes, beets, beans, etc., will answer in place of celery.] To boiling water, add the corn-starch, and stii' in, skim from cold liquid. Remove from lire, * and whip in the beaten eggs. Garnish, when cold, with egg yolk, lettuce, etc.

Potato Salad. - Two large boiled potatoes, 1 teaspoon- ful powdered sugar, 1 tablespoonful oil, 1 saltspoonful made mustard, 1 saltspoonful salt and same of pepper, 1 teaspoon- ful table sauce, 1 egg, beaten light, white and yolk separate ; three tablespoonfuls vinegar.

Potato Croquettes. - Season cold mashed potatoes with pepper, salt, and nutmeg. Beat to a cream, with a tablespoonful of melted butter to every cupful of potato. Add 2 or 3 beaten eggs and some minced parsley. Roll in small balls ; dip in beaten egg, then in bread crumbs, and fry in hot lard.

Saratoga Fried Potatoes. - Peel good-sized potatoes,

slice them as evenly as possible, and drop them into ice- water; have a kettle of very hot lard, and, after putting a few of the slices at a time into a towel and shaking in order to get out the moisture, drop into the boiling lard. Stir them occasionally, and when of a light brown take them out with a skimmer and they will be crisped and not greasy. Sprinkle salt over them while hot.

Baked Potatoes. - Wash and nip good-sized potatoes and bake in a moderate oven forty-five minutes. They are spoiled by being over-cooked.

Boiled Potatoes. - Pare the potatoes, cover them with boiling water, and boil 30 minutes. When they have been cooking 15 minutes add 1 tablespoonful of salt for every dozen potatoes. When cooked, drain oft every drop of water and place the kettle on the back part of the stove for a moment. If you are not ready for the potatoes as soon as cooked, cover with a clean towel, but do not put the cover of the kettle on. The steam must pass off, or the po- tatoes will be soggy and strong flavored. It takes a good cook to boil a potato.

76 HOUSEHOLD DEPARTMENT.

Mashed Potatoes. - Pare and boil for 30 minutes. Mash light and fine with a wooden masher. To every 12 potatoes add 1 teaspoonful of butter, ^ a cupful of boiling milk, and salt to taste.

Lyonnaise PotatOjBS. - Six potatoes parboiled, and when cold, sliced or cut into dice, ^ onion chopped, butter or dripping for frying, chopped parsley, pepper and salt. Add seasoning and serve di'y.

Fish Chowder. - Cut ^ lb. of salt pork into slices and put into the stewpan. Fry slowly for 12 minutes ; then add 2 onions, cut ^/ine, and fry 10 minutes longer. Have about 4 lbs. of fresh fish freed of skin and bone and cut into pieces ; have, also, 1 qt. of potatoes pared and cut in thhi slices. Put a layer of the fish and then a layer of the potatoes on top of the pork and onions. Dredge well with salt, pep- per and flour. Continue this until all the fish and potatoes are used; then cover with boiling water, and simmer gent- ly for 15 minutes. Mix 1 pt. of milk with 2 tablespoons of flour and add this to it.

Shaker Fish and Eggs. - In a common saucepan heat 1 pint of new milk, or thin cream if you have it. Season with salt, and let it simmer for a few minutes. Remove a portion of this gravy into another vessel and dissolve there- in a small piece of butter. Into the saucepan slice a layer of boiled patatoes, making the slices say f of an inch thick ; to this add a little salt codfish, boiled and picked very fine, then a layes of boiled eggs, each egg cut in 4 or 5 slices. Alternate with another layer of potato, fish and egg, until the desired quantity is obtained. Now pour on the reserved gravy and cover over for a few minutes, or until ready to place upon the table. When dished up, place upon the top some of the sliced sggs. The eggs should be boiled 6 min- utes, and then immediately immersed in cold water. This prevents them from becoming too hard, and also toughens the shell, thus rendering it more easily removed. For 4 persons, about 8 eggs and 8 medium sized potatoes are needed. This quantity will require of salt fish, about 3 tablespoon fuls, when nicely prepared. This is really a de- lectable dish.

Deviled Lobster. - Procure a live, heavy lobster ; put it in a pot of boiling water, with a handful of salt to it.

HOUSEHOLD DEPARTMENT. 77

When done and cold take out all the meat carefully, put- ting the fat and coral on separate plates ; cut the meat in small pieces, rub the coral to a paste, stir the fat in it, with, a little salt, cayenne, chopped pai'sley, essence of anchovies,, and salad oil, or melted butter and lemon juice; cut the- back of the lobster shell in two, lengthwise ; wash clean,, stir the lobster and sauce well together, fill the shells, sprin?- kle bread crumbs and a few bits of butter over the top ; set in the oven a few minutes, or until the crumb is brown.

To Bake Fish. - ^o not remove the head or tail. Stuff. Sew or wind a string around the fish. Lay pieces of sliced pork across the top. Sprinkle with water, pepper, salt and bread crumbs. Pour hot water into pan. Baste often while baking. Serve with drawn butter sauce. If not fre- quently basted, the fish will be too dry.

Fish Croquettes. - Any cold fish - boiled, baked or fried - from which all fat, bones, and skin have been re- moved, chopped fine. One-third as much mashed potato, rubbed to a cream with a little melted butter.

Poached Eggs. - Into simmering, well salted water, carefully drop, so as not to break, 1 egg at a time. Dip water from sides upon eggs. Remove before hard, upon separate pieces of thin, hot buttered toast.

Scalloped Eggs. - 6 eggs, 5 tablespoonfuls of minced ham, a little chopped parsley, a very little minced onion, 3 spoonfuls of cream, and 1 of melted butter. Salt and pep- per to taste. ^ cup of bread crumbs moistened with milk and a spoonful of melted butter. Line the bottom of a small, deep dish, well buttered, with the soaked bread crumbs ; put upon these a layer of chopped ham, seasoned with the onion and parslej^ Set in the oven,, closely cov- ered, until smoking hot. Beat up the eggs to a stiff frost, season with pepper and salt ; stir in the cream and a spoon- ful of melted butter, pour evenly upon the layer of ham. Put the dish, uncovered, back into the oven, and bake until the eggs are "set."

Spanish Eggs. - ^ Add to 2 quarts of boiling water a ta- ' blespoonful of salt, and in it cook a cupful of rice for half an hour. After draining through a cullander add a table- spoonful of butter. Spread lightly on a hot platter, and on it place 6 dropped eggs.

78 HOUSEHOLD DEPARTMENT.

Quaker Omelet. - Three eggs, a tablespoonful of but- ter, 1^ tablespoonfuls of corn-starch, a teaspoonful of salt, half a cupful of milk. Heat the omelet pan [a frying pan may be used,] together with a cover that will lit closely. In the meantime beat the yolks of the eggs, the corn starch and the salt. Beat the whites to a stiff froth ; add to the beaten yolks. Stir all together very thoroughly, and add the milk. Put the butter in the hot pan ; when melted pour in the mixture. Cover, and place on the stove, where it will brown but not burn. Cook about 7 minutes ; then fold it, tui'n on a hot dish, and serve immediately.

Pig*S Head Cheese. - Boil a pig's head until the bones will drop out. When cold, chop fine and season highly with pepper, salt and sage ; then put it into a kettle, and to every quart of meat add ^ a pint of the liquor in which it was boiled. Simmer slowly for half an hour, and turn it into deep earthen dishes, on top of which place a plate with a weight upon it. Set in a cool place, and when cold cut in slices.

Devilled Tomatoes. - One pint tomatoes, l hard boiled egg [the yolk only,] 2 tablespoonfuls melted butter, 1^ tablespoonfuls vinegar, 1 raw egg whipped light, 1 teaspoonful powdered sugar, salt, mustard and pepper. Pound the boiled yoke, rub in butter and seasoning. Beat light, add vinegar, heat almost to a boil. Stir in the beaten egg until mixture thickens. Set in hot water while you cut the tomatoes in thick slices. Broil over a clear fire. Lay on a hot chafing dish, and poui' hot sauce over them.

Stuffed Tomatoes. - Get them as large and firm as possi- ble ; cut around place in the top, scrape out all the soft parts ; mix with stale bread crumbs, onions, parsley, butter, pep- per and salt ; chop very fine, and fill the tomatoes carefully ; bake in a moderately hot oven ; put a little butter in the pan, and see that they do not burn or become dry.

Fish Balls. - Use the fish left from dinner. Put it in your chopping tray, being careful that there are no bones in it, and chop fine. Pare and boil potatoes enough to have ' twice the quantity of potatoes that you have of fish ; when cooked, turn them into the tray with the fish, mash fine, and make into balls about the size of an egg. Have the fat boil-

HOUSEHOLD DEPARTMENT. 79

ing hot, and fry to a light brown. Have slices of pork a nice brown to serve with the fish balls.

Asparagus in Ambush. - The green tops of 2 bunch- es of asparagus, 8 or 9 stale biscuit, or, small light rolls, 2 cups of milk, 4 eggs, 1 great spoonful of butter, rolled in flour, salt and pepper to taste. Take out the crumbs from the rolls, when you have cut off the tops to serve as covers, and set them open in the oven to crisp, laying the tops by them. Heat the milk, pour upon the beaten eggs ; stir over the fire until they begin to thicken, then add the butter and flour. Lastly, put in the asparagus, boiled tender, and chopped fine. Fill the roils with this mixture, put on the tops, and serve hot. Good.

Boiled Asparagus. - Place the heads one way ; tie in

small bundles and cut off to equal lengths. Put into salted boiling water and boil until tender. When well di'ained, ar- range upon thin slices of toast. Poiu' over them, drawn butter sauce. Cook 18 minutes.

Boiled Peas. - Fu-st boil the pods in a little water. Skim out the pods and put the peas in ; also a little butter, cream, salt and pepper. Cook 30 minutes. A\Tien served, add the juice. A trifle of sugar assists the flavor.

Kice Croquettes. - 1 teacup of rice, boil in 1 pt. of milk and 1 pt. of water; when boiled and hot, add a piece of butter the size of an ^%^^ 2 tablespoonfuls of sugar, 2 eggs, juice and grated peel of 1 lemon; stu' this up well; have ready the yolks of 2 eggs beaten on a plate, cracker crumbs on another ; make the rice into rolls and dip m the ^g^ and crumbs; fry them in butter; serve hot.

Fried Parsnips. - After scraping the parsnips boil them gently for about f of an hour. When they are cold cut them into long slices about J of an inch thick, and season with pepper and salt. Dip in melted butter and then in flour. Put 2 tablespoonfuls of butter in the frying pan, and . as soon as hot lay in slices enough to cover the bottom. Fry brown on both sides. Serve on a hot dish.

Stewed Lobster. - Open a lobster weighing 2J lbs. and cut the meat into little dice. Heat 2 tables230onfuls of but- ter, and add the dry flour, stirring until perfectly smooth ; then gradully add the water, stirring all the while. Season to taste. Add the lobster, and beat thoroughly.

80 HOUSEHOLD DEPARTMENT.

Welsh Rarebite. - i lb. of cheese, 2 eggs, a speck of cayenne, 1 tabiespoonful of butter, 1 teaspoonful of mus- tard, ^ teaspoonful of salt, ^ cupful of cream. Break the cheese in small pieces and put it and the other ingredients in a bright saucepan, which put over boihng water. Stir until the cheese melts ; then spread the mixtui'e on slices of crisp toast, and serve hnmediately.

Prepared Flour. - ^Vhere this is mentioned in any cook- ing recipes and camiot be procured, add 1 teaspoonful of soda, ond 2 of cream of tartar to each quart of common flour, and you will have a good equivalent.

Minute Biscuit. - [Brown.] 2 cups graham flour, 1 cup white flour, 2 tablespoonfuls mixed butter and lard, 1 table- spoonful light brown sugar, 3 cups milk, or enough for soft dough, 1 teaspoonful soda, dissolved m hot water, 2 tea- spoonfuls cream tartar, sifted in flour, 1 teaspoonful salt. Chop the shortening into the flour ; add sugar and salt, at last the milk in which the soda has been put. Roll out, with as little handling as may be, into a rather thick sheet. Cut into round cakes ; prick with a fork, and bake immediately in a brisk oven. These biscuits are very good and whole- some.

Plain Light Rolls. - 1 quart of flour, 1 heaping table- spoonful butter or lard, 3 large tablespoonfuls yeast, 1 cup warm milk, salt to taste. Rub the butter and flom- togeth- er, add the milk and yeast. Knead well, let it rise until light, make into rolls and let them stand in a warm place J hour and bake in a steady oven.

German Rolls. - l cupful of sugar, l of sour milk, i cupful of butter, 1 egg^ 1 teaspoonful of soda, flour enough to knead quite hard. Roll out, spread on sugar and butter and spice to suit taste, roll up again, cut off thin, and bake quickly. - Mrs. Sumner S. Thompson.

PemigewaSSet Rolls. - These are designed for breakfast. The ingredients are, 1 cupful of butter, 1 of yeast, \ cupful of white sugar, 4 cupfuls of boiled milk, the whites of 4 eggs beaten to a stiff froth, 16 cupfuls flour ; the butter should be melted and the milk blood warm. Mix the bread and set in a warm place to rise over night. In the morning shape into long rolls. Let these rise for an houi' ; then bake for \ hour.

HOUSEHOLD DEPARTMENT. 81

English MuflBnS. - Make, a sponge over night as for bread, using nothing but yeast, flour, a Httle salt, and tepid water. In the morning beat H up well and pour into muffin rings upon the griddle. The batter should be just stiff enough to drop [not run] from a spoon. - Bridget.

Soda Biscuit. -^-P^^t into a sieve with a quart of unsifted flour, a teaspoonful of salt, 1 of saleratus, 2 of cream of tartar, and a tablespoonful of white sugar. Mix all thor- oughly, and run through the sieve, then rub in a spoonful of lard or butter, and wet with a little more than \ pint of milk.

Muffins. - 1 pint sweet milk, 2 eggs, 3 cupfuls of flour, and 8 teaspoonfuls of baking powder.

Griddle and Indian Cakes. - For the griddle cakes use

2 coffeecupfuis of sour milk or buttermilk, 1 teaspoonful of saleratus dissolved in a little hot water, and flour enough to pour. Grease the grjddle with a piece of fat salt pork and fry the cakes a light brown. Indian cakes are made in much the same way, save that \ flour and \ Indian meal are used, and also a teaspoonful of salt. They require a somewhat longer time to fry.

Boston Brown Bread. - 3f cups Indian corn meal, 2^ cups rye meai [not flour], § cup molasses, 1 quai't milk [either sweet or sour], 2 even teaspoonfuls soda dissolved in the milk ; steam in tin pudding boiler 5 hours, remove the cover and set in till morning.

Shaker Brown Bread. - Mix together 2 quarts of In- dian meal, 1 quart of rye meal, and 1 pint of "canille" [coarse flour]. To 1 pint of this mixed meal add water and scald thoroughly, and when cool add a teaspoonful of stock yeast. Let it stand to rise. To the remainder of the meal add 8 quarts of sweet milk, scalding hot. Mix thoroughly with a pudding stick, and when cooled to lukewarm, add the "yeasted " portion. Put in the oven immediately and bake with a steady heat for 7 or 8 hours.

Brown Bread No. 2. - 2 cupfuls of sour milk, 2 of In- dian meai, 1 of graham, \ a cupful of molasses, 1 teaspoon- ful of soda, 1 teaspoonful of salt, \ teaspoon of ginger. Steam 2 hours and bake 1.

Brown Bread No. 3. - 2 cupfuls of sour milk, | cup of

82 HOUSEHOLD DEPARTilENT.

molasses, 2 of Indian meal, 1 of rye meal, 1 egg, 1 teaspoon- ful soda, 1 of salt. Steam 4 hours.

Steamed Brown E^ead. - 2 cupfuls of new milk, 2 of

Indian meal, 1^ of flour, 1 of molasses, 1 teaspoonful of soda. Steam 3 houi's.

Indian Bread. - [Very good]. 1 quart of Indian meal,

1 quart of white flour, 1 quart of buttermilk, ^ cupful of molasses, 1 egg, 1 teaspoonful of soda. Steam 3 houis and bake ^ houi\ The above rule makes a delicious loaf of bread.

Corn Bread. - 4 eggs, 2 cups sour milk, 2 cups sweet milk, 3 tablespoonfuls sugar, 1 teaspoonful soda, lard size of hen's egg, which must be melted before mixing, 1 teaspoon- ful salt, corn meal to make batter thin enough to pour. Bake in hot, quick oven.

WafB.es. - l quart sweet milk, 9 well beaten eggs, 2 tablespoonfuls of butter, 1 teaspoonful of soda dissolved in the milk and strained, and 2 of cream tartar sifted with the flour. Make the batter as thick as pound cake batter.

Pie Crust. - 1 quart of flour, ^ pound lard, J pound butter, and with water knead until smooth, roll it out thin 3 times, touching it each time with the lard, sprinkling it with flour, and rolling it up to be rolled .again.

Vienna Kolls. - l quart of flour, ^ teaspoonful jof salt,

2 teaspoonfuls of baking powder, 1 tablespoonful of lard, 1 pint of sweet milk ; sift together flour, salt and powder, rub in the lard cold, add the milk, mix in a smooth dough in the bowl, flour the board, tm-n out and give it a quick knead or two to equalize it. Break ofi" pieces of dough the size of an egg, then divide each piece in 2 unequal pieces, the largest piece form in a long roll, tapering at each end, lay them in a greased baking tin without touching, flatten each end a little, and wash over with milk. Divide the re- maining pieces each into 3. Boll the pieces out under the hand into strips a little longer then the roll already made, and braid them, then lay each braid as soon as formed on top the other plain half, when all are made, wash over with milk, bake in a hot oven 20 minutes. A handsome roll for a tea party. When they are wanted for tea make them in

HOUSEHOLD DEPARTMENT. 83

the morning, as it takes some time, and when wanted, steam them.

Rice Griddle Cakes. - 1 quart milk; ^ cupful rice, 3

eggs, 1 good cupful of flour, 1^ teaspoonfuls baking- powder.

Hominy Muffins. - Take 2 cups of very fine hominy, boiled and cold, beat it smooth and stir in 3 cups of sour milk, ^ cup of melted butter, 2 tablespoonfuls of salt, and 2 tablespoonfuls of white sugar, then add 3 eggs well beat- en, 1 tablespoon of soda dissolved in hot water, and 1 large cup of flour, bake quickly.

nice Muffins. - Boil ^ piat of rice until quite soft, set it aside until perfectly cold, beat 3 eggs very light and stir them with a pint of flour into the rice, making it into a bat- ter with a quart of milk, add a tablespoonful of yeast, or 2 tablespoonfuls of Royal baking powder, and bake in muffin rings on a hot griddle.

Oat Meal Muffins. - 1 cup of oat meal, J cup of wheat flour, 1 tablespoon of sugar, ^ cup of wheat flour, 1 table- spoon of sugar, ^ as much shortening, melted, ^ teaspoon of salt, ^ teaspoon of soda dissolved in a tablespoon of hot water, 1 teacup of sour milk. Bake the same way as wheat muffins. Make graham muffins in the same way.

Pop-Overs. - 4 eggs, 4 cups flour, 4 cups milk, small piece of melted butter, a little salt, ^ teaspoon baking pow- der, tablespoonful of sugar. Bake in gem-tins or cups, greased and heated, in a hot oven.

Monitors for Breakfast. - 1 cup of water, 2 cups of

milk, 3 cups of flour, bit of salt ; beat quickly and bake in a hot oven, having the roll pans heated first.

Indian Muffins. - 2 cupsful of sweet milk, butter the size of an egg., 2 small teaspoonfuls of cream of tartar, a teaspoonful of soda, a teaspoonful sugar, a beaten egg, 2 cupfuls of flour, J cupful of Indian meal and a little salt; bake in gem-pans, and serve hot.

Nice Indian Griddle Cakes. - li cupfuls of flour, IJ

cupfuls of Indian meal, 1 egg, 1 small pint of sour milk, ^ teaspoonful soda.

Swiss Meat Omelettes. - A good way to use cold

meat : Cold meat chopped fine with raisins, allspice, nutmeg.

84 HOUSEHOLD DEPARTMENT.

salt, lemon peel, and juice. Add 1 egg, 1 tablespoonful su- gar, cloves. The above mixture is the middle of the om- elettes. 3 eggs, 1 pint of milk, 2 teacupfuls flour; make the batter thin. Fry in a little lard ; put a spoonful of the chopped meat in the center and fold the batter ai'ound it once.

Scalloped Potatoes. - Butter a baking dish and fill it with alternate layers of cold mashed potatoes and rolled cracker, adding to each layer butter, salt and pepper, poui- enough milk over to moisten all thoroughly, bake tUl brovrn, and serve hot.

Egg-Plant Fritters. - Select a large egg plant and leave unpared and with stem ; boil it in a procelain kettle in slightly salted water, till so tender that it can bai-ely be taken out without breaking ; remove the skin, put the pulp in a cullender, and press the water from it, mash it very fine, add salt and pepper to taste, also 2 ounces of butter with 3 tablespoonfuls of flour, add a well-beaten egg and mix thor- oughly. Have ready some hot butter and lard in a irjing pan, di'op in the egg-plant* by spoonfuls, and fry on both sides.

White Sauce. - 1 tablespoonful butter, 2 tablespoonfuls corn starch, 1 tablespoonful flour, 1 pint of milk. Season with pepper and salt, mix the melted butter, starch and flour together, then add the milk and boil. Hot milk is best. This sauce without pepper can be used for toast.

Chicken Croquettes, No. 2. - [The white sauce must

be kept hot until the rest is ready.] 1 pint chopped chick- en, ^ teaspoonful salt, J teaspoonful celery salt, ^ salt- spoonful white pepper, a speck of cayenne pepper, 1 teaspoonful lemon juice, 1 teaspoonful chopped parsley, 1 egg, and a few drops of - onion juice. To obtain the onion juice, rub lightly a raw onion on a coarse grater. Mix all together; roll into small rolls in bread- crumbs, and dip into an egg well beaten with a teaspoonful of water. Take out again, roll in crumbs, then place in fry- ing basket and fry. Set away to cool.

Salmon Cutlets. - Cut the salmon into slices 1 inch thick, and season them with a little salt and pepper, then lay each slice in a separate piece of buttered paper, and

HOUSEHOLD i:)ErAKT?aENT. 85

twist the ends lightly up ; broil them over a clear fire, and serve with either caper or anchovy sauce.

B>oast Veal. - Before putting a roast of veal in the oven cover the uj^per side of it with thin slices of bacon. Unless you have tried this you will be surprised to find what a del- icate flavor and rich brown color will be imparted to the otherwise almost tasteless meat. The gravy will be great- ly improved, and the dressing also, if the knuckle is stuffed.

Veal Cutlets are very nice if dipped in eggs, then in fine bread-crumbs, with pepjjer, salt, and a little parsley chopped and mixed with the bread. Have some fat, very hot, in the pan before you put the cutlet in. After frying the veal pour most of the fat out of the pan and make a rich, brown gravy. Serve with mashed potatoes, turnips and tomatoes.

Koasted Turkey. - After removing the feathers and cleanly singing the bu'd, break the leg bone close to the foot and hang up the bird and draw out the strings from the thigh ; make a slit down the back of the neck and take out the crop, then cut the neck bone close and after the bird is stufi'ed the skin can be turned over the back. Cut around the vent, making the opening as small as possible, and draw carefully, taking care that the gall bag and the gizzard are not broken. Open the gizzard, remove the con- tents and detach the liver from the gall bladder. The liver, gizzard and heart, if used in the gravy, will need to be boiled an hour and a half, and chopped as fine as possible. Wash the turkey and wipe thoroughly di^y inside and out ; then fill the inside with stuffing and sew the skin of the neck over the back. Sew up the vent, and run a long- skewer into the pinion and thigh through the .body, passing it through the opposite pinion and thigh. Put a skewer in the small part of the leg and push it through. Pass a string over the points of the skewers and tie it securely at the back. Dredge with flour, covering the breast with but- tered white paper ; put in the oven to roast. Baste often, first with butter and water, afterwards with gravy from the dripping pan. Not too hot an oven. A turkey weighing eight pounds requires two and a half hours to bake. Stew the giblets till tender and chop them up fine to make a gravy, with a few spoonfuls of drippings and very little

86 HOUSEHOLD DEPARTMENT.

floui*. Some sauce of a slightly acid taste, as currant, ap- ple or cranberry, usually accompanies roast turnkey.

To Cook Sweet Potatoes. - Boil them until they are done, then scrape the skin from them carefully, cut them lengthwise one-foui'th of an inch thick, and pom* over each slice, as it is placed in the sauce dish, a syi'up made of but- ter and sugar, equal parts, boiled together. Those who have never eaten potatoes prepared in this way have no idea of their dehciousness.

Tomato salad is an agreeable entree, and goes well with almost any dinner, but particularly well with fried or roast meats. To half a dozen medium-sized tomatoes, with the skins removed and the tomatoes sliced, add the yolks of 2 hard-boiled eggs, also 1 raw egg, well beaten and mixed with a tablespoonful of melted butter, a teaspoonful of sugar, with cayenne pepper and salt to suit the taste. When all these are mixed thoroughly add half a small cup- ful of vinegar.

Fish Balls, No, 2. - One pint pared potatoes, chopped small, ^ pint raw salt fish, torn in small pieces and put in cold water. Put the potatoes in a kettle, and the fish on top, covered with boiling water ; cook until the potatoes are soft. Drain off the water, mash the fish and potatoes to- gether in the kettle. Add pepper, salt if needed, also 1 egg well-beaten, 1 teaspoonful butter. Drop tablespoonful into frying basket and plunge into hot fat. Don't tui'n them.

Fried Egg- Plant. - Peel and parboil them 5 minutes, cut slices crosswise, season with pepper and salt, roll the slices in beaten egg, then in fine bread crumbs [or they may be dipped in batter] ; fry a light brown in hot lard.

Baked Egg-Plant. - Peel and parboil, then mash fine, season with salt, pepper and butter, put in a deep earthen dish and grate bread crumbs over it, then bake a light brown color.

Baked Beets. - ^Beets retain their sugary, delicate fla- vor to perfection, if baked instead of boiled. Tui-n them frequently while in the oven, using a knife, as a fork allows the juice to run out. "Wlien done, remove the skin, and serve with butter, salt and pepper, in slices ; be sui*e they are ^'piping" hot.

I

87 HOUSEHOLD DEPARTMENT.

To Cook Cauliflower. - Remove all green leaves, boil the white part in salted water, or half sweet milk and half water, and when tender put over it, while hot, slices of butter.

Chicken Pie Crust. - 6 cups of flour, IJ cups of wa- ter, 1^ pounds of lard, 1 teaspoonful of salt, ^ teaspoonful soda, sprinkled over the dough. This is crust enough for a pie of 2 chickens.

Rice Chicken Pie. - A good chicken pie is made as

follows: Cover the bottom of a pudding dish with slices of broiled ham; cut up a broiled chicken, and nearly fill the dish ; pour in gravy or melted butter to fill the dish, add chopped onions if you like, or a little ciuTy powder, which is better; then add boiled rice to fill all interstices and to cover the top thick. Bake from ^J to J of an hour.

Chicken Cream Soup. - Boil an old fowl with an onion in 4 quarts of cold water until there remains but 2 quarts. Take it out and let it get cold. Cut oft the whole of the breast and chop very fine. Mix with the powdered yolks of 2 hard boiled eggs, and rub through a cullender, then cool, skim, and strain the soup into a soup pot. Season, add the chicken and egg mixture, simmer 10 minutes and pour into the tureen. Then add a small cup of boiling milk.

Meat Pie. - Take mashed potatoes, seasoned with salt, butter, and milk, and line a baking dish. Lay upon it slices of cold meat of any sort, add salt, pepper, catsup, and butter, or any cold gravy, put in a layer of potatoes and another layer of meat in the same way till the dish is full ; have a layer of potatoes on the top. Bake it until it is thoroughly heated through.

No. 2. - Rub through a quart of flour 2 teaspoonfuls of cream of tartar, a piece of butter or lard the size of a large egg, well beaten first, and at least a teaspoonful of salt. Dissolve 1 teaspoonful of soda in 1 cupful of milk or water, and mix with the flour, adding enough more to make the crust stiff enough to roll. Roll it half an inch thick, and use no bottom crust. Cover with cold water, bits of bone, gristle, and pieces of meat which are not nice for the pie, and simmer gently for a long time, strain off the gravy so made, thicken it with a small piece of butter and a table- spoonful of flour, previously rubbed together. If you have

88 HOUSEHOLD DEPARTMENT.

plenty of gravy, save a part of it to serve in a tui-een. Cut the cold meat into small squai'e pieces, lay it in a baking dish [without an under-crust,] add tiny bits of butter, pep- per and salt, sprinkle a little bit of flour over the top and add a cupful of gravy or hot water, then cover with crust, bake about J of an houi\ A little onion, finely minced, is an improvement, or a few spoonfuls of canned tomatoes may be used.

Green Apple Pies* - Pare, quarter, core nice tart ap- ples, and stew in water enough to prevent burning. When tender, make very sweet with white sugar. Fill the pie- plate, which has been lined and edged with paste, grate on a little nutmeg, cover and bake J of an hour.

White Potato Pie. - For one good-sized pie, take half a pound of potatoes, boil and mash, and while hot squeeze one-half a lemon into it with a good-sized piece of butter ; add one cup white sugar, two or three eggs, half a tea- spoonful of mace, and grate nutmeg on top of pie.

Potato Pie. - Boil either Irish or sweet potatoes until well done, mash and sift them tln-ough a coarse wire sieve, to a i)int of pulp add 3 pints of sweet milk, a tablespoonful of melted butter, 2 eggs, a teacupful of sugar, half a tea- spoonful of salt, nutmeg or lemon to flavor. Bake with an undercrust of rich paste.

B/hubarb Pies. - Do not cut the rhubarb until the morning it is to be used, or, if you have to buy it, keep it in a cool place. Strip oif the skin and cut the stalk into pieces about an inch long, and stew in just water enough to prevent burning. When cold, sweeten to taste. Cover the pie-plates and roll upper crust about half an inch thick; cut into strips an inch wide, and after filling the plate with the rhubarb put on 4 cross pieces and the rim. Bake half an hom\

Lemon Pie. - G-rate 1 lemon, mixing juice with the grated rind, 1 cup of water, 1 cup of sugar, yolks of 2 eggs, a piece of butter the size of an egg, 1 slice of bread broken fine without the crust ; bake with only an undercrust. When done, beat 2 whites of eggs with 4 tablespoonfuls of sugai- and a few drops of lemon ; spread over the top, then return to the oven to brown lightly.

HOUSEHOLD DEPAKTMENT. 89

No. 2. - These 3 modes of making lemon pies are al! good. The first is to take the yolks of 3 eggs, 2 teaspoon- fuls of corn-starch dissolved in a little cold water, a cupful of boiling water, 1 of sugar, the juice and grated liiid of a lemon. When the pie is nearly cold cover with the beaten whites, with a spoonful of powdered sugar added. Brown nicely.

Five eggs, laying aside the whites of 3 for frosting, a heaping teacupful of sugar, 2 tablespoonfuls of flour, a lit- tle extract of lemon, tartaric acid to suit the taste, 2 quarts of milk. Two pies can be made with these quantities.

A cupful of sugar, the yolks of 2 eggs, the juice of 1 lemon, a little extract of lemon, 3 tablespoonfuls of flour. Just before putting into the oven add a cupful milk. Use the whites of the eggs for frosting.

Sliced Apple Pies. - Line the plates with a bottom crust and then fill with quartered apples. For a plate of common size allow 2 spoonfuls of sugar, a little nutmeg, and 2 spoonfuls of water. Cut the upper crust a little larger than the plate, and raise the under crust with the blade of the knife, and lay it under it. Bake 1 hour in a moderate oven. Wien molasses is preferred, use 3 spoon- fuls, and a little cinnamon instead of nutmeg.

Bread Croquettes. - Prepare bread as for stuffing, but without the herbs, make into balls, and fry brown in hot lard.

Crullers. - These dainties are easily and quickly made. A piece of butter about the size of an egg, a nutmeg, a cupful of sugar, and 3 eggs are to be made stiff with flour, cut in fancy shapes, and fried in boiling lard.

Hermits. - A cupful of raisins, stoned and chopped, a cupful of butter, 2 of sugar, a teaspoonful each of cinna- mon and clove, half a teaspoonful of soda, dissolved in a little milk, 1 nutmeg, 3 eggs, flour enough to roll out. Roll the dough to the thickness of a J of an inch, and cut it with a round tin. Bake the cakes about 12 minutes, in a rather quick oven.

Ginger Cookies. - Two cups of sugar, l cup molasses, 1 cup butter, 1 cup sweet milk, 1 heaping tablespoonful of ginger. Flour enough to roll.

90 HOUSEHOLD DEPARTMENT.

Ginger Snaps. - Tln-ee cupfuls of butter, 6 of molas- ses, 3 of hot water, 3 of sugar, 6 spoonfuls of ginger, 6 teaspoonfuls of soda, floui* to roll.

No. 2. - Seven cups sifted flour, 1 cup of molasses, 1 cup sugar, 1 egg, 1 tablespoonful of vinegar, 1 tablespoon soda, and 1 tablespoon ginger.

Soft Cookies. - One teacupful of sour cream, 1 of sugar, 2 eggs, 1 teaspoonful of soda, 1 of cream of tartar, a little salt, nutmeg, flour to roll.

Scotch Cookies. - Beat 2 cups of sugar, with 1 cup of butter and 5 tablespoonfuls of milk in which has been dis- solved 1 teaspoonful of soda. Beat 2 eggs quite white and add them. Mix 2 teaspoonfuls cream of tarter with ^ pound of flour, and a teaspoonful of powdered cinnamon. Mix the whole together, adding more flour from time to time to make a dough. Roll thin and bake quickly.

Lafayette Jumbles. - Nearly i cupful of milk, ^ cup- ful of butter, 1 cupful of sugar, 3 cupfuls of flour, 2 eggs, ^ teaspoonful of soda, ^ nutmeg. Roll out, and dust with the white of an egg. Sprinkle with sugar.

Doughnuts. - 1 quart flour, 1 egg, ^ cup sugar, 1 cup sweet milk, 6 teaspoons melted lard, 2 even spoonfuls cream tartar, 1 even spoonful soda.

Picnic Cakes. - 1 cup of sugar, ^ cup of butter, 2 eggs, ^ cup of sweet milk, 1 teaspoonful of cream of tartar, ^ tea- spoonful of soda. Mix with sifted flour to the consistency of cookies, cut in strips, which roll in powdered sugar and twist into round cakes. Bake a very light brown.

Neapolitan Cakes. - l-Pink and White]. 1 pound sugar, powdered, 1 pound prepared flour, ^ pound butter creamed with sugar, 10 eggs [the whites only] whisked stiif ; divide batter in 2 equal portions. Leave 1 white, color the other with a little cochineal ; use cautiously, as a few drops too much will ruin the color.

Lemon Cake. - The rind and juice of a lemon, 1 tea- spoonful of cream of tartar, J as much saleratus, 1 teacup of butter, 1 of sweet milk, 3 of sugar, 4:^ of flour, and 5 eggs - the yolks and whites beaten sepaiately. Bake in 2 loaves for 45 minutes in a rather quick oven.

HOUSEHOLD DEPARTMENT. 91

Coffee Cake. - Five cupfuls of flour, 1 of butter, 1 of coffee, 1 of molasses, 1 of raisins, and a teaspoonful of soda. - Mrs. Stephen Jennings.

Wedding Cake. - One pound flour, 1 pound brown sugar, IJ pounds butter, \ pound candied citron, 4 pounds ciuTants, 4 pounds raisins [stoned or chopped], 9 eggs, 1 tablespoonful each of ground cloves, cinnamon, mace, nut- meg, and 3 gills brandy. Fruit should be rolled in flour before straining in. This cake will keep until the youngest daughter is married.

Orange Cake. - One cup of butter, 2^ cups of sugar, 6 eggs, 1 cup of milk, 4 cups of flour, 1 teaspoonful of cream of tartar, and \ a teaspoonful of soda. Bake in lay- ers. Make a frosting of the whites of 2 eggs, the juice and grated rind of 2 oranges, and 1 pound of powdered white sugar; spread this between the cakes and over the upper one.

Blueberry Cake. - One cup milk, l cup sugar, 1 spoon- ful butter, 1 cup of blue or other berries, \ teaspoonful soda, 3 cups of flour. This is a very nice breakfast or tea cake. The fixed air in the berries makes the cake light. It is best baked in patty pans.

Plain Fruit Cake. - One cup of sweet milk, 1 cup of brown sugar, \ cup of molasses, \ cup butter, 3 cups of flour, \ pound raisins, 1 cup currants, 1 teaspoonful salt, 1 tablespoonful cloves, 1 tablespoonful cinnamon, 1 nutmeg, 2 eggs well beaten, 2 tablespoonfuls of baking powder.

Union Cake. - A. cupful of butter, 2 of sugar, 1 of sweet milk, 3 of flour, half a cupful of corn starch, four eggs, 2 teaspoonfuls of lemon flavor, 1 of cream of tartar, and half a teaspoonful of soda.

Excellent Gold Cake. - A cupful of sugar, half as

much butter, \ a cupful of milk, 1 j cupfuls of flour, the yolks of 3 eggs and 1 whole ^gg^ f of a teaspoonful each of soda and cream of tartar, \ a teaspoonful of lemon flavor. Mix together the sugar and butter, and add the eggs, milk, lemon extract and flour, in this order. Bake for half an hour in a moderate oven.

Silver Cake. - One-half cup of butter, 2 ciips of sugar, the white;; of 8 eggs, J cup of milk, 2^ cups of sifted flour.

92 HOUSEHOLD DEPARTMENT.

^ teaspoonful of soda, 1 teaspoonful of cream of tartar, 1

tablespoonful of essence of almond.

Maggie's Molasses Cake. - One cup molasses, cup

sugar, cup sour milk, not quite cup lard and butter mixed, teaspoon soda, 2 eggs, flour to thicken.

A Good Sponge Cake, - Into a froth made of 7 eggs and 2 teacupfuls of sugar, stir 2 coffeecupfuls of floui', mixed with a teaspoonful of saleratus and 2 of cream of tartar. Flavor with the juice and grated rind of 1 lemon. Bake in sheets in a moderately hot oven.

Seed Cakes. - Two cupfuis of sugar, 4 of flour, but- ter the size of an egg, ^ sl teaspoonful of saleratus, enough milk to so wet these ingredients that they will roll easily, and seeds to taste. Roll about half an inch thick, and bake in a quick oven.

Ginger Pound Cake. - Three large loaves of excellent cake can be made of 2 cupfuis of butter, 2 of sugar, ^ of molasses, 9 of flour, 2 teaspoonfuls of cinnamon, 2 of sal- eratus, 2 tablespoonfuls of ginger, 3 eggs and a nutmeg.

ftuick Loaf Cake. - Melt half a poimd of butter - when cool, work it into a pound and a half of raised dough. Beat 4 eggs with f of a pound of rolled sugar, mix it with the dough, together with a wineglass of wine, or brandy, a teaspoonful of cinnamon, and a gi'ated nutmeg. Dissolve a teaspoonful of saleratus in a small teacup of milk, strain it on to the dough, work the whole well together for a quarter of an hour, then add 1 pound of seeded raisins, and put it into cake pans. Let them remain 20 minutes before setting them in the oven.

Mount Blanc Cake. - 2 even cups of powdered sugar, f cup butter, creamed with sugar, whites of 5 eggs, very stiff, 1 cup of milk, 3 cups of flour, or enough for good batter, 1 teaspoonful soda dissolved in hot water, 2 tea- spoonfuls of cream of tartar, sifted in flour, vanilla flavor- ing ; bake in jelly cake tins. Filling foe Same. - "Whites of 3 eggs whisked stiff, 1 heaping cup powdered sugar, 1 co- coanut, pared and grated, mix lightly together, taking care not to bruise the cocoanut, and when the cakes are perfect- ly cold, spread between and upon them.

Jelly Cake. - Beat 3 eggs well, the whites and yolks

HOUSEHOLD DEPARTMENT. 93

separately, take a cup of fine white sugar and beat that in well with the yolks, and a cupful of sifted flour stirred in gently, then stir in the whites, a little at a time, and a tea- spoonful of baking powder and 1 tablespoonful milk, pour it in 3 jelly cake plates, and bake 10 minutes in a well heat- ed oven, when cool spread with currant jelly, place each layer on top of the other and sift powdered sugar on the top.

Eich Cream Cake. - Stir together till very white, | pound of butter, J pound of sugar, beat the whites and yolks of 7 eggs separately to a froth, stir them into the cake, ]Dut in a wineglass of brandy, a grated nutmeg, and 1^ pounds sifted flour. Just before it is baked, add ^ pint of thick cream, and 1 pound of seeded raisins.

Tea Cake. - l pint new milk, 2 pints flour, 2 eggs, 2 tablespoonfuls butter, 1 tablespoon soda, 1 tablespoon cream tartar.

Coffee Cake No. 2. - l cup of brown sugar, 1 cup of butter, 1 cup of strained coflee, 1 cup of molasses, 3 eggs well beaten, 1 pound of raisins, 2 cups of flour, 2 teaspoon- fuls of baking powder.

Currant Cake. - 1 cup of butter, 2 cups of powdered sugar, creamed with butter, ^ cup of sweet milk, 4 eggs, 3 cups of prepared flour, ^ grated nutmeg, ^ pound cui'rants, washed, dried, and di'edged, put the fruit in last and bake in cuj)s or small pans. They are very nice for luncheon or tea - very convenient for Sabbath school suppers and pic- nics.

Cider Cake. - 2 cups sugar, l cup butter, 5 eggs, 1^ cujDS of cider, with 1 teaspoonful of soda dissolved in it, S2:)ices or nutmeg to taste, 4^ cups of flour, 2 cups of fruit.

Mev/ Years Hickory-nut Cake. - 1 pound of flour, 1

pound of sugar, ^ pound of butter, G eggs, 2 teaspoons of cream of tartar, 1 of soda, -^ cup of sweet milk. Beat the cake thoroughly, and then stir in a small measure of hick- ory-nuts, first, of course, taking them from the shell ; bake in a steady but not quick oven. This is a very fine cake.

Warsaw White Cake. - Take l^ large cups of flour, mix half of it with 2 tablespoonfuls of melted butter, 1 tea- spoonful of cream of tartar, and some milk, mix the

94 HOUSEHOLD DEPARTMENT.

other half with some milk and 1 teaspoonful of soda, add to these a coffeecup of sugar, beat all together and bake. The milk for cake should always be divided, and the soda dissolved in one portion and the cream of tartar in the other.

French Cake. - i cup butter, 3 eggs, 2 cups sugar, 1 cup milk, 3 cups flour, 2 teaspoons cream of tartar and 1 teaspoonful of soda ; beat the yolks of eggs in the milk, add the butter and the sugar, then the flour and the cream tai'- tar.

Strawberry Shortcake. - 1 cup of powdered sugar, 1

tablespoonful of butter rubbed into the sugar, 3 eggs, 1 cup prepared flour [a heaping cup], 2 tablespoonfuls of cream, bake in jelly cake tins. "WTien quite cold, lay between the cakes nearly a quart of berries. Sprinkle each layer lightly with powdered sugar, and strew the same thickly over the upper crust. Eat while fresh.

Mock Cream Toast. - This is a delicious side dish at breakfast. Melt in 1 quart of morning's milk, about 2 ounces of butter, a large teaspoonful of floiir, freed from lumps, and the yolks of 3 eggs, beaten light, beat these in- gredients together several minutes, strain the cream through a fine hair sieve, and when wanted, heat it slowly, beating constantly with a brisk movement. It must not boil or it will curdle and lose the appearance of cream. "When hot dip the toast and if not sufficiently seasoned with butter, add salt. Send to the table hot.

Oatmeal Custard. - Take 2 teaspoonfuls of the finest Scotch oatmeal ; beat it up in a sufficiency of cold water in a basin to allow it to run freely, add to it the yolk of a fresh eggy well worked up, have a pint of scalding new milk on the fire, and pour the oatmeal mixture into it, stirring it round with a sjDoon so as to incorporate the whole, add sugar to your taste, and throw in a glass of sherry to the mixture, with a little grated nutmeg, pour it into a basin and take it warm in bed. It will be found very soothing in cases of colds or chills. Some persons scald a little cinnamon in the milk they use for the occasion.

Tapioca Cream. - 3 tablespoonfuls tapioca, cover with water and soak 4 hours, pour off the water, put i» 1 quart of milk over the fire, when it boils, stir in the yolks of 3

HOUSEHOLD DEPARTMENT. 96

eggs and a little salt, stir it until it begins to thicken. Make a frosting of the 3 eggs, and spread over the top. Flavor with vanilla.

Shaker Boiled Apples. - About the nicest morsel that ever tickled the palate is a boiled apple ; not boiled like a a potato nor steamed like a pudding, but as follows : Place a layer of fair skinned Baldwins, or any nice variety, in the stew pan, with about -^ of an inch of water. Throw on about ^ cup of sugar to 6 good sixed apples, and boil until the apples are thoroughly cooked and the syrup nearly thick enough for jelly. After one trial no one would, for any con- sideration, have fair skinned apples peeled. The skins con- tain a very large share of the jelly-making substance, and impart a flavor impossible to obtain otherwise. It is also said that " a wise housekeeper, instead of throwing away the skins and cores of sound pie-apples, would use them for jelly. A tumblerful of the richest sort can thus be obtained from the dozen apples. Boil the skins, etc., a few minutes and strain. Add a little sugar to the liquid, and boil until right to turn into the tumbler."

Ice Cream. - 1 quart of cream, 1 pint of milk, 1 cup of sugar ; flavor to taste. Beat the cream to a froth, stir in the milk and sugar thoroughly, and freeze.

Strawberry Ice Cream. - 1 quart of strawberries, l

pint of sugar or less, ^ pint of milk, 1^ pint of cream; uiash the berries and sugar together with a wooden spoon ; with the back of the spoon, rub it through a hair sieve. If the color should not be good, a little j)repared cochineal or beet- root juice may be put in to improve it. Whipping the cream for a few minutes adds to the lightness.

Plain Ice Cream. - [Good for fair.] l quart of rich milk, 2 eggs, [3 if the milk is thin,] ^ pound of sugar, [or a cupful,] ^ tablespoonful of corn starch, or arrow root. Put the milk in a tin ^^ail into boiling water, dissolve the corn starch in a little milk and add, when thickened up, sugar and beaten eggs as for boiled custard. WTaen cool add IJ teaspoonfuls of vanilla.

!Rock Cream. - This will be found a very ornamental as well as a delicious dish for supper. Boil a teacupf ul of rice till quite soft in new milk, sweetened with powdered loaf- sugar, and pile it upon a dish. Lay on it in different places

96 HOUSEHOLD DEPARTMENT.

lumps of either currant jelly or preserved fruit of any kind. Beat the whites of 6 eggs to a stiff froth, with a little pow- dered sugar ; flavor with vanilla. Add to this when beaten very stiff a table spoonful of rich cream and drop over the rice ; give it the form of a rock of snow.

Swiss Cream. - i box of gelatine, 1 quart of cream, 1 cujDf ul of powdered sugar, 1 teaspoonful of vanilla, -J cupful of boiling water ; soak the gelatine 1 houi' in ^ cupful of cold water, whip the cream, then put -J- cupful of boiling water into the gelatine and strain into the whipped cream, add the sugar and vanilla, stu' until it begins to thicken, and put into a mould and keep cool 4 hours before serving. Use a whip churn.

Tapioca Cream. - Cover 4 large spoonfuls of tapioca with 1 cupful of cold water, and soak over night, set 1 quart of milk on the fire to boil, beat together the yolks of 4 eggs, and 1 cupful of sugar, stir into the boiling milk, with a pinch of salt, and then stu* in the tapioca, beat the whites to a stiff froth and stir into the custard, then turn into a dish. Flavor with lemon or vanilla.

Italian Cream. - 1 pint of cream, ^ pint of milk, 1 cup of sugar, 1 cup of wine, to be whipped ^ hour, J box gela- tine, dissolved in ^ pint of water, mix with other ingredi- ents. Use milk in place of cream if cream cannot be ob- tained.

Vanilla Cream Puffs. - 1 cup boiling water, 2 table- spoonfuls butter, 1 cup prepared flour, 2 eggs, beaten well, 1 cup powdered sugar and whites of 2 eggs, for icing, 1 pint cream whipped with a little sugar, vanilla seasoning in cream, heat the water over fire with 1 tablespoonful of but- ter, boil, and work in the flour, stu* until stiff, and work in rest of the butter, take from the range, tui'n out and beat in the eggs, put upon a greased tin in tablespoonfuls., tak- ing care not to let them touch,- bake quickly, when cold, cut a round piece out of the bottom with handle of teaspoon, scrape out most of the inside, fill cavity with the whipped cream into which you have beaten 2 tablespoonfuls of icing, fit back the round piece taken from the bottom.

Iced Pudding. - J po^^d of sweet almonds, 2 ounces of bitter ones, | pound of sugar or f j)int, 6 eggs, 1^ pints of milk. Put the almonds in boiling water, then blanch

HOUSEHOLD DEPAKTMENT. 97

them and pound them in a mortar until they are a smooth paste, add to these the well-beaten eggs, and the sugar and milk, cook in hot water like boiled custard, flavor with va- nilla, when cold freeze.

Berry Pudding. - 1 pint of milk, 2 eggs, l saltspoonful of salt,' |- teaspoonful of soda [dissolved in a little hot water], ^ teaspoonful of cream of tartar, sifted through 1 cupful of flour, to these ingredients add flour enough to make a thick batter, finally, stir in 1 pint of blackberries or raspberries, well dredged with floui*. A sauce should be served with this pudding.

A 1 Egg Bread Pudding is sometimes greatly to be de- sired. Beat 1 egg with 1 teaspoonful of flour, 3 of brown sugar, 1 pint of milk, a little salt ; place some very thin slices of buttered bread in a pudding dish, then pour the custard already made over this, and bake for J hour. Fruit may be added and spices to suit the taste.

Orange Pudding. - Peel and slice 6 oranges ; sprinkle over them ^ cup of sugar, boil 1 pint milk, add 1 whole egg and the yolks of 2, ^ cujd sugar, and 2 tablespoonfuls of corn starch. Boil until it thickens, then pour it over the orange. Beat the whites of 2 eggs to a stifl:' froth, add a very little sugar, and spread it oVer the top and place in the oven for a few minutes. Half the above quantity is enough for four persons.

ftueen's Pudding. - 8 or 10 fine juicy apples, pared and cored, ^ pound macaroons, pounded fine, 2 table- spoonfuls sugar, ^ teaspoonful cinnamon, J cup crab, quince, or other sweet firm jelly, 1 tablespoonful brandy, 1 pint of milk, 1 tablespoonful best flour or corn starch, whites of 3 eggs, a little salt. Put the apples into a pudding-dish, well-buttered, fill half full of water, cover closely and steam in a slaw oven until tender. Cover, cool and drain ofi the water. Put into each apple a spoonful of jelly and a few drops of brandy, sprinkle with cinnamon and sugar. Cover again and leave alone for 10 minutes. Scald the milk, and stir in the macaroons, salt, and flour, wet in a little cold milk. Boil all together 1 minute. Take from fire, beat for a few minutes, and let it cool before whipping in the beaten whites. Pour over the apples, and bake half an houi* in a moderate oven. Eat hot with cream sauce.

98 HOUSEHOLD DEPARTMENT.

Green Gooseberry Tart. - Top and tail the goose- berries. Put into a porcelain kettle with enough water to prevent burning, and stew slowly until they break. Take them off, sweeten well, and set aside to cool. When cold jDOur into jDastry shells, and bake with a top crust of puff- paste. Brush all over with beaten egg while hot, set back in the oven to glaze for 3 minutes. Eat cold.

Neudle Pudding. - 3 eggs, beat light, add a little salt and flour to make a paste that will roll, roll the paste ^ of an inch thick, fold the paste and shi'ed fine, boil in clear water, with a little salt, put them in the water while it is boiling, and do not allow them to stick together, or uncover the pot for 10 minutes, take them out and drain well, bake them 1 hour, beat 2 eggs light, mix them in a quai't of milk, and stii* in the neudles, add salt, sugar and spices to taste, and bake as custard - Anna.

Apple Dumplings. - Make them the usual way, place them in a deep pudding dish, make a liquor of water, sugar, butter and a little nutmeg, the liquor should very nearly cover the dumplings, bake on one side, turn them on the other, bake about f of an hour.

Sauce for Apple Dumplings. - Take l egg, 1 cup

of sugar, ^ cup of flour and 1 pint of milk. Boil till it thickens and flavor to taste.

Floating Island. - l quart of milk, yolks of 3 eggs, 1 tablespoonful flour stirred into milk while boiling hot. Let it just come to a boil, and pour into a dish. Drop whites of 3 eggs, well -beaten in sugar, into hot water. Skim out and lay on milk when cold.

Dulce de Lece. - This is a Spanish sweet meat, and can be used as sauce for puddiQg,,or can be spread on bread for children. One quart of milk, 1 pound of white sifted sugai', 1 teaspoonful of flour, 1 teaspoonful of gToTmd cin- namon ; put in a china-lined vessel, simmer for 5 or 6 hours, occasionally stir it, pour into a glass dish, it will harden, eat cold.

A Nice Pan Dowdy. - Pare and slice enough tart apples to fill a fiat earthen or tin pan to the depth of 2 inches. To 3 quarts of ajjples add 1 cupful of sugar, a grated nutmeg, 1 cupful of cold water, and butter the size

HOUSEHOLD DEPARTMENT. 99

of a walnut. Cover this with plain pie-crust Qiave the crust about an inch thick], and bake slowly 2^ hours, then cover and set for an hour where it will keep hot. Serve with sugar and cream. When done the aj)ple will look red.

Driiwn Butter. - Take 1 pint of sweet milk, a piece of butter the size of an egg, 2 or 3 tablespoonfuls of flour or corn starch, rub the butter and flour together, when the milk is boiling stii' in the butter and flour, have ready 2 hard-boiled eggs, take oiF the shells and chop or slice them, stir them in as you take the butter from the fire, pepper and salt to taste, send to table immediately. - Jane P.

Steamed Beef Steak Pudding. - 1 quart of flour,

1 large teaspoonful of lard, 2 teaspoonfuls of cream of tar- tar, 1 teaspoonful of soda, 2 cupfuls of milk or water, a lit- tle salt, 1^ pounds of beef steak. Roll out the crust and line a deep earthen dish, then lay in jDart of the steak, with a few pieces of butter, a little salt, and a few whole cloves, then lay on the rest of the steak, with seasoning as before. Turn the crust up over the whole. Steam 2 hours.

Apple Pudding. - Pare and chop fine 0 large apples. Put in a pudding aish a layer of grated bread crumbs 1 inch deep, then a layer of apple. On this put bits of but- ter, sugar and a slight grating of nutmeg. Continue as be- fore, and finally pour on a teacupful of cold water. Bake ^ hour. Use in all 2 tablespoonfuls of butter and a small cupful of sugar.

Frozen Custard with Fruit. - 1 quart milk, 1

quart cream, 6 eggs, and 3 cups of sugar beaten up with the yolks, 1 pint fresh peaches, cut up small, or fresh ripe berries. Heat the quart of miik to almost boiling, and add gradually to the beaten yolks and sugar. "Whip in the frothed whites, return to the custard-kettle, and stir until it is a thick, soft custard. Let it get perfectly cold, beat in the cream and freeze. If you let it freeze itself, stir in the fruit after the second beating ; if you turn the freezer, stir in fruit when the custard is like congealed mush.

Apple Tapioca Pudding. - l large cupful of tapioca,

3 pints of cold water, 1 cupful of sugar, 1 teaspoonful

. of salt, 1 teaspoonful of essence of lemon, 3 pints of pared

and quartered apples. Wash the tapioca and put it to soak

100 HOUSEHOLD DEPARTMENT.

in the cold water. Three hours will do, but it is better to soak it over night. Cook from 20 to 30 minutes, then add the seasoning and apples. Turn into a buttered dish and bake IJ houi^s. Let the pudding stand in a cool room half an houi* before serving. Serve with sugar and cream.

Baking Powder. - Thoroughly dry separately by gen- tle heat, ^- pound pulvenzed tartaric acid, f pound -of pure bicarbonate of soda, J pound piu-e pulverized potato farina. Mix them in a di*y room. Pass the mixture through a sieve and at once put into di'y cans and cover securely so as to exclude the aii- and moistui'e. One or 2 teaspoonfuls are mixed with the dry flour or other ingi'edients, which are then made into dough as quickly as possible with cold water, and at once baked or boiled, as the case may be.

Crab Apple Jelly. - Wash and cut the apples in halves, pack in a porcelain kettle with water enough to just cover them, cook, closely covered, until you have a smooth sauce, stirring frequently to prevent burning. Have ready a large three-cornered bag made of coarse linen or cotton, wring it out of hot water, jDut in the prepared fruit and suspend it to di'ain over night. Don't squeeze it. If it does not drip dry enough to suit you, keep the juice squeezed out separ- ate and strain it again, or, make it up apart from the other. Measure the juice and allow a pint of sugar for each pint of juice ; this is enough for Siberian crabs, for the wild fruit use pound for pint. Put the juice into the kettle again, and boil rapidly for 20 minutes. Do not cover the kettle. At the end of that time add the sugar, stir until dissolved and let it boil up at once, when if right it will hang from the skimmer in flakes. It should not boil over 5 minutes at the most. The object of boiling is to evaporate the watery principles from the fruit; this bemg already done, long cooking after the sugar is in is uimecessary, and should be avoided, as it spoils the color.

Mem. - Use granulated sugar that has not a blue tinge. Jelly made from that bluish white sugar is not always a success. Pulverized sugar is largely adulterated and is apt to make a cloudy jelly. Quince jelly is made in the same manner as crab apple, using skins, cores, and also a few ap- ples, if your measure of quinces is small.

Wine Jelly. - To l^- boxes Cox's gelatine, 1 pint cold

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water, juice of 3 lemons, grated rind of 2, let stand 1 hour, then add 2 pounds loaf sugar, 3 pints boiling water, boil 5 minutes, just before straining in flannel bag stir in 1 pint sherry wine, 6 tablespoons best brandy. Have used thia recipe for 15 years and never failed.

Cider Jelly. - 2 pounds sugar, l pint of clear, sweet cider, 1 pint of cold water, 1 package Cox's gelatine, juice of 2 lemons and grated peel of 1, 1 quart of boiling water, 1 good pinch of cinnamon. Soak the gelatine in the cold water 1 hour, and add to it the sugar, lemons and cinnamon, l^our over all 1 quart of boiling water, and stir until the gelatine is thoroughly dissolved, then put in the wine, and strain through a double flannel bag, without squeezing, wet your moulds with cold water, and set the jelly away in them to cool.

Grape Marmalade. - Put the grapes in a stone pot and put this into a kettle of cold water. Set the kettle on the fire and boil until the fruit can be easily mashed; stir often, and press with the bowl of the spoon ; strain the grapes through a sieve, and to every quart of pulp allow 1 pint of sugar. Boil 40 minutes.

Yankee Plum Pudding. - Take a tin pudding boiler that shuts over tight with a cover, butter it well, put at the bottom some stoned raising and then a layer of baker's bread, cut in slices, with a little butter or suet strewed over, then raisins, bread, and suet, alternately, until you nearly fill the tin. Take milk enough to fill your boiler, [as they vary in size], and to every quart add 3 or 4 eggs, some nut- meg and salt, and sweeten with ^ sugar and ^ molasses, drop it into boiling water and let it boil 3 or 4 hours. Be sure the cover fits tight or your pudding will be water- soaked. Serve with wine sauce.

Cranberry Sauce. - Discard the poor fruit, and wash the rest, put in the preserving kettle, with J pint of water to 1 quart of berries, now put the sugar on top of the berries, allowing 1 pint of sugar to 1 quart of berries ; set on the fire, and stew 20 minutes, stirrmg often to prevent burning. They will not need straining, and will preserve theii' rich color cooked in this way. Never cook cranberries before putting in the sugar. Less sugar may be used, if you choose.

102 HOUSEHOLD DEPARTMENT.

Preserved Peaches. - Weigh the fruit after it is pared and the stones extracted, and allow 1 pound of sugar to 1 pound of peaches. Crack J of the stones, extract the ker- nels, break them to pieces and boil in just enough water to cover them, until soft, when set aside to steep in a covered vessel. Put a layer of sugar at the bottom of the kettle, then one of fruit, and so on until you have used uj) all of both; set it where it will warm slowly until the sugar is melted and the fruit hot through. Then strain the kernel water and add it. Boil steadily until the peaches are ten- der and clear. Take them out with a perforated skimmer and lay upon large flat dishes, crowding as little as possi- ble. Boil the syi'up almost to a jelly - that is, until clear and thick, skimming off all the scum. Fill your jars f full of the peaches, pour on the boiling syrup, and when cold, cover with brandy tissue paper, then with cloth, lastly with thick paper tied tightly over them. The peaches should be ready to take off after ^ hour's boiling ; the syrup be boiled 15 minutes longer, fast, and often stuTed, to throw up the scum. A few slices of pineapple cut up with the jjeaches flavor them finely.

Cherry Jam. - To 12 pounds of cherries, when ripe, weigh 1 pound of sugar; break the stones of part, and blanch them ; then put them to the fruit and sugar, and boil all gently, till the jam comes clear from the pan.

Domestic Champagne. - When the grapes are just turning or about half ripe, gather them, pound them in a tub, and to every quart of pounded fruit, add 2 quarts of water. Let the mash stand 14 days, then di'aw it off, and to every gallon of liquor add 3 pounds of loaf sugar. When the sugar is dissolved, cask it and after it has done working bring it down. In 6 months bottle and wire the corks tight- ly, and an article is obtained equal to imported champagne.

Quince Jelly. - Slice the quinces without either paring or coring. Put them into a preserving kettle and jurst cov- er with water ; put over the fire and boil until soft. Re- move from the stove and strain off the liquor. To every gallon allow 4 pounds of white sugar, and boil very fast un- til it becomes a stiff jelly.

Spiced Currants. - 5 pounds currants, 4 pounds sugar, 1 pint vinegar, 4 teaspoonfuls cinnamon, 4 teaspoonfuls

HOUSEHOLD DEPARTMENT. 103

cloves. Boil 3 hours ; no pepper or salt. Delightful with venison or mutton.

Ganned Pears. - Halve and core your pears, select nice smooth ones, boil until they drop from a fork, then to 6 cans add 1 pound of white sugar. Whoever tries this way of canning will not pare them afterwards.

Frosted Peaches. - l^ large, rich peaches, free-stones, whites of 3 eggs, whisked to a standmg froth, 2 tablespoon- fuls water, 1 cup powdered sugar. Put water and beaten whites together, dip in each peach when you have rubbed off the fur, and roll in powdered sugar. Set carefully on the stem end, upon white paper, lay on a waiter in a sunny window. When half dry, roll again in sugar. Expose to the sun and breeze until dry, then put in a cool, dry place until ready to arrange them in a glass dish for the table.

Frosted Currants. - Pick fine even bunches, and dip them, 1 at a time, into a mixture of frothed white of an egg, and a very little cold water. Drain them until nearly dry, and roll in pulverized sugar. Repeat the dij:) in the sugar once or twice, and lay them upon white paper to dry. They make a beautiful garnish for jellies or charlottes, and look well heaped in a dish by themselves or other fruit. Plums and grapes are very nice frosted in the same way.

Pineapple Jam. - Pare and weigh the pineapples, and grate them down on a large grater. To 1 pound of fruit put f of a pound of powdered sugar. Set over the fire, and when it comes to a boil, stir till done. Boil it ^ hour or more, till clear. Put in jars and cover carefully.

Pickled Peaches. - Take out of free-stone peaches the pits; till with large and small mustard seeds, mixed with grated horseradish ; tie up ; pour on a hot syrup, made of 1 pound brown sugar to 1 quart vinegar. Seal from air.

Tomato Catsup. - Take l peck of tomatoes, J pound pepper, J pound allspice, J pound white mustard seed, 2 ounces cloves, 6 tablespoonfuls salt, ^ gallon vinegar. Boil slowly 6 hours. Cool and then bottle.

B,asplberry Vinegar. - To 2 quarts of raspberries put 1 pint of cider vinegar. After 2 or 3 days mash the fruit and strain through a bag. To every pint allow 1 pound of sugar. Boil 20 minutes and skim. Bottle when cold.

104 HOUSEHOLD DEPARTMENT.

Stewed Prunes. - Wash the prunes in warm water and rub them well between the hands. Put them in a kettle that you can cover tight, with 2 quarts of water to 1 of prunes. Stew them gently 2 hours. These will not keep more than 2 days in warm weather. If you like, you can add 1 cupful of sugar to 1 quart of prunes, and they will keep much longer.

Spiced Vinegar for Pickles. - Take 2 ounces of

bruised black pepper, 1 ounce of bruised ginger, ^ ounce of bruised allspice, and 1 ounce of salt. If a hotter pickle is desired, add ^ drachm of cayenne. Put these in 1 quart of vinegar, and simmer gently m an enameled saucepan until extracted, and pour on the pickles or other vegetables.

Spinach or Greens. - Of spinach, dandelion, cowslips, beet tops, &c. Wash thoroughly and put into just enough salted, boiling water to cover, ^^^len tender, squeeze out all the water and press through a cullender. Fry a few minutes with a little salt,- pepper and butter. Serve with slices of hard boiled eggs.

Piccalilli. - A peck of tomatoes should be sliced and sprinkled with a handful of salt, they should stand over night, and in the morning all the liquor should be turned oft', then chop them together with 1 cabbage head, 7 onions and 4 green peppers. Mix with this mass ^ pint of whole mustard, ^ teacupful fine sugar, -J teacupful horse radish, and vinegar enough to cover the whole. Stew until soft.

Chow-Chow. - 1 peck green tomatoes, ^ peck ripe to- matoes, 6 onions, 3 heads cabbage, 1 dozen green peppers, 3 red peppers, chop to suit, sprinkle with ^ spoonful salt, put in coarse cotton bag, drain 24 hours, put in a kettle with 3 pounds broAvn sugar, ^ teacupful grated horse radish, 1 tablespoonf ul each of ground black pepper, ground mustard, white mustard, mace, and celery seed, cover all with vinegar and boil till clear. If yellow color is desired, add 40 ounces curry powder to each gallon vinegai'. Use porcelain lined kettle if possible, brass or copper must not be used.

M. Soy er's Prepared Mustard. - Steep mustard seed

in twice its bulk of distilled vinegar for 8 days, then grind the whole to a paste in a mill, put it into pots, and thrust a red hot poker into each of them.

HOUSEHOLD DEPARTMENT. 105

Pickled Onions. - Peel small, silver button onions and throw them into a stew pan of boiling water ; as soon as they look clear, take them out with a strainer ladle, place them on a folded cloth covered with another, and when quite dry put them into a jar and cover them with hot, spiced vinegar. When quite cold, biipig them down, and cover with bladder wetted with the pickle.

Mustard Fickle. - i peck of small cucumbers, ^ peck of green string beans, 1 quart of green peppers, 2 quarts of small onions. Cut all in small pieces, and put the cucum- ber and beans in a strong brine for 24 hours. Remove from brine and pour on 2 pounds of ground mustard mixed with 1 pint of sweet oil, and 3 quarts of vinegar.

To Keep Cucumbers Fresh. - When the cucumbers

are in their best they- should be cut and laid in a box just to fit them, and then bury the box in some dry sand, cover- ing it over to the depth of a foot. There should not be any hay or moss put with them in the box, as it wdll cause them to turn yellow. If laid in a box without hay or moss, the color and bloom may be preserved for 2 weeks to look as fresh as the day they were cut. Melons may also he kept in the same way.

Marbled Cream Candy. - 4 cups white sugar, i cup

rich sweet cream, 1 cup water, 1 tablespoonful butter, 1 tablespoonful vinegar, bit of soda the size of a pea, stirred in cream, vanilla extract, 3 tablespoonfuls of chocolate, grated. Boil all the ingredients except J the cream, the chocolate and vanilla, together very fast until it is a thick, ropy syrup. Heat in a separate saucepan the reserved cream, into which you must have rubbed the grated choco- late. Let it stew until quite thick, and when the candy is done, add a cupful of it to this, stirring it well. Turn the uncolored syrup out upon broad dishes, and pour upon it, here and there, great spoonfuls of the chocolate mixture. Pull as soon as you can handle it with comfort, and with the tips of your fingers only. If deftly manipulated, it will be streaked with white and brown.

Old-fashioned Molasses Candy. - 1 quart of best

New Orleans molasses, a piece of butter J the size of a hen's egg. Boil until [a little tried in cold water] it becomes hard, then pour in a buttered dish until cool enough to

106 HOUSEHOLD DEPARTMENT.

handle, when work by passing from one hand to the other. \\Tien white, cut in small pieces.

To Make Good Molasses Candy. - 1 pint white

coffee sugar, 1 pint molasses, 1 tablespoonful of vinegar, 1 tablespoonful of butter. Cook slowly a long time, until it " strings " from the spoon when dipped up. Pour upon a greased tin pan, then jduII it until it becomes white.

Chocolate Cream Drops. - These are simple but de- licious. Boil together for 4 minutes 2 cupfuls of sugar, and ^ cupful of flour, and beat to a cream. When neai'ly cold flavor to taste. Mould in little balls, and roll in chocolate that has been grated and melted.

Digestible Articles of Diet. - Stewed or raw toma- toes, boiled onions, eggs raw or soft boiled, baked apples, stewed prunes, cream, rice pudding, beef, mutton, com starch and poultry ai'e easily digested, and agree with the most delicate stomach.

FOR IXTALIDS.

Barley or Corn Coffee. - Get common barley, wash several times, dry and brown it without burning. Grind the bai'ley, mix it with egg, and pour over it boiling water, let it boil a few moments and strain. Season as the patient likes. This is excellent di^ink for persons troubled with bowel complaints. Corn coffee is made in the same manner, and is used to settle the stomach.

Crust Coffee. - Toast slowly 1 or 2 slices of brown or white bread, pour boiling water over it, sweeten to suit the taste, and drink hot or cold, according to preference.

Lemonade. - Fresh lemon juice about 4 ounces, thin lemon peel ^ ounce, white sugar 4 ounces, boiling water 3 pints. Let them stand till cold, and strain. "When used in fevers, a little spuits of nitre may be added. ' It may be further diluted to suit the taste of the patient.

Jelly of Irish. Moss. - Iiish moss ^ ounce, fresh milk 1^ pints, boil down to 1 pint. Remove any sediment by straining, and add 1 teacupful of sugar and lemon juice or peach water to give it an agreeable flavor.

HOUSEHOLD DEPARTMENT. 107

Calves' Feet Jelly. - Take 2 calves' feet, and 1 gallon of water, boil down to 1 quart, strain, and when cold, skim off the fat. Add to this the white of 6 or 8 eggs well beaten, 1 pint of wine, | pound of loaf sugar, and the juice of 4 lemons, and let them be well mixed, boil the whole for a few minutes, stuiing constantly, and then pass through a flan- nel strainer. This forms a very nutritious article of diet for the sick, and for those recovering from disease. The wine may be omitted or added, according to choice.

Apple Water. - Cut 2 large apples in slices, and pour 1 quart of boiling water on them. Or, pour the same amount of water on roasted apples. In 2 or 3 hours strain and sweeten, also add grated nutmeg.

Barley Water. - Take the best pearl barley, boil it for a few minutes, then throw away the water, and add fresh in the proportion of 1 pint to 1 ounce of barley. Boil quickly in a tin or earthen vessel, and then let it simmer for 1 hour, strain and sweeten, flavor with lemon, or according to taste. It is a very mucilaginous drink and beneficial to invalids.

Rice Water. - I^ice 2 ounces, water 2 quarts, boil 1^ hours, then add sugar and nutmeg. Rice, when boiled for a considerable length of time, becomes a kind of jelly, and, mixed with milk, is a very excellent diet for children. It has in some measure a constipating property, which may be increased by boiling the milk.

Extract of Meat. - Cut lean, juicy beef or mutton in small bits, and fill a quart bottle three-fourths full. Cork and wire tightly, and put the bottle in a kettle of cold water, let it boil gently 1 hour, when it is removed, press the meat to obtain the juice which may yet remain in the meat.

Keal Extract of Beef. - Have ready a bright bed of coal, rub a thick, juicy steak with a very little salt, broil quickly, and press out all the juice as it gathers. It may be made boiling hot, or used as it leaves the beef. If used without cooking, however, it will be more strengthening than if changed by heat.

Chicken Tea. - Cut the meat from the bones, put it in a bottle with a little water, cork and wire the bottle, and put it in cold water, and boil 1 hour.

Beef Tea. - Take beef of a good quality, very fresh, and

108 HOUSEHOLD DEPARTMENT.

guiltless of a particle of fat, cut it into pieces ;Jiiich square, put them in an earthenware vessel, add cold water until the beef is a little more than covered. Let it soak 3 hours at least ; for a very dainty person, 5 hours is better, then let it cook on a slow fire I'or 10 minutes. Never strain it. Served up with pepper and salt to taste, and with a bit of di'y toast, well browned.

Rice Biscuits. - 2 tablespoonfuls of rice flour, 3 of wheaten flour, 2 of j)Owdered sugar, a piece of butter the size of a walnut to be rubbed into the flour, as much boil- ing milk as will scald the mixture, beat with the rolling pin till short, roll out very thin, and cut into rounds with the top of a tumbler. Bake in a very slow oven.

Oat Meal Gruel, for Invalids. - 2 cups Irish or

Scotch oat meal, 2 quarts water, 1 teaspoonful salt. Let the oatmeal soak over night in ^ the water, strain, and add the rest of the water with the salt, and boil until it thickens, then let it cooh to a jelly. Eat with powdered sugar and cream.

Sago Gruel. - Sago 2 teaspoonfuls, water 1 pint, boil gently until it thickens, frequently stirring. Wine, sugar, and nutmeg may be added, accordmg to circumstances.

Barley Gruel. - Boil pearl barley till tender, reduce it to a pulp, pass it through a sieve, add water until of the right consistence, boil 15 minutes and season to suit the taste.

Rice Gruel. - Ground rice 1 heaping teaspoonful, ground cinnamon 1 teaspoonful, water 1 quart, boil gently for 20 minutes, adding the cinnamon near the conclusion, strain and sweeten. Wine may be added in some cases.

Egg and Toast for the Sick. - Let the whites only of

the egg congeal, toast a slice of bread, and dip it in hot water a little salted and lay on it the egg, season with salt only.

Flour Gruel. - Tie a teacup of flour in a strong cloth and boil it 6 hours, when H is done it will be a hard cake of flour. Dry it, and grate a large tablespoonful, mix it in paste with cold water, and stir it in boiled milk, let the gruel boil gently for 10 minutes, and add salt. This is ex- cellent for patients suffering icith bowel complaints.

HOUSEHOLD DEPARTMENT. 109

Indian Meal Gruel. - Put into a saucepan 1 quart of cold water, stir in 1 teacup of cold water 1 large table- spoonful of sweet Indian meal, stir this in the water, add a little salt, and boil it gently 15 minutes, stirring for 6 min- utes. It can be enriched by a spoonful of sweet cream, sweetened or spiced to suit. For a convalescent, boil raisins in the gruel, add sugar, nutmeg, and a little butter, break into the gruel a cracker.

To Make a Cream Toast for the Sick. - Toast the

bread nicely, boil milk, add very little flour and salt, and strain it through a sieve on the toast. If butter is allowed, add a little.

Eaw Egg and Milk. - Beat 1 yolk very light, add to it a tumbler J full of miik, beat until it foams, add sugar and flavor. A little port wine may be added if desirable.

Herb and Koot Teas should be made with the same care as green tea. Steep in earthenware, tightly closed, and use the drinks while fresh. Most nurses imagine that herb teas are boiled herbs. These lose life as readily as green tea by long steeping and exposure to the au\ Strain the teas before taking them to the patient.

Sage Tea. - Dried leaves of sage ^ ounce, boiling water 1 quart. Infuse for ^ hour and strain, add sugar and lemon juice as requii'ed by the patient.

Balm and other herb teas are made in the same manner.

Malt Tea. - To l pint of ground malt add 3 pints of scalding water, that is, water not quite brought to the boil- ing point, infuse 2 hours and strain, add sugar, and flavor to suit the taste. An excellent preparation in inflammatory fevers.

Meat and Bread Panada. - Mince so small that it

will pass through a coarse sieve the white meat of a cold chicken, beef or mutton, boil broth or water, season with salt and thicken with the meat, stu' it constantly while boil- ing, and serve with nice toasted bread broken into bits.

Mustard Whey. - Bruised mustard seed 1 tablespoon- ful, miik 1 pint, boil a few momentc and separate the curd. This has been found a useful drink in dropsy. A teacupful may be taken at a time.

110 MISCELLANEOUS.

Nitre Whey. - Pour into 1 pint of boiling milk 1 table- spoonful of sweet spirits of nitre, strain and sweeten, let it be drank warm. It is used to promote perspiration, and is good in eases of severe cold.

Wine Whey. - Milk | pint, water J pint, Maderia or other wine 1 gill, sugai* 1 dessert spoonful. Place the milk and water together in a deep pan on the fire, and at the moment when it begins to boil pour in the wine and the sugar, stiiTing whilst it boils, for 15 minutes. Strain thi'ough a sieve. This is excellent in all forms of fever, given in small quantities. It may be di'ank either cold or tepid, a wineglassful at a time.

MISCELLANEOUS.

Valuable Table. - The following table will be found valuable to many of our readers :

A box 16J X 16 in. square, and 8 in. deep contains 1 bushel. A box 12 X 10 in. square, and 9 in. deep, contains ^ bushel. A box 8 X 8 in. square, and 8f in. deep, contains 1 peck. A box 8 X 7 in. square, and 4f in, deep, contains ^ peck. A box 4 X 4 in. square, and 4^ in. deep, contains 1 quart. A box 7 X 7 in. square, and 4J in. deep, contains 1 gallon. A box 5 X 5 in. squai-e, and 4f in. deep, contains ^ gallon. A box 4 X 4 in. square, and 3 J in. deep, contains 1 quart. A box 3 X 3 in. square, and 3 J in. deep, contains 1 pint.

To Cleanse Vials and Pie Plates. - Bottles and

vials that have had medicine in them may be cleansed by putting ashes in each one, and immersing them in a pot of cold water, then heating the water gradually, until it boils. When they have boiled in it 1 hour, take it from the fire and let them remain in it till cold, then wash them in soap suds and rinse them in fair water till clear. Pie plates that have been used much for baking are apt to impart an unpleasant taste to the pies, which is owing to the lard and butter of the crust soaking into them, and becoming rancid. It may be removed by putting them in a brass kettle, with ashes and cool water, and boiling them in it 1 houi\

MISCELLANEOUS. Ill

To Mend Kubber Oyer shoes. - Dissolve small iDieces pure rubber in warm spirits of turpentine to the consist- ence of syrup, and smear the patch and shoe, then apply the patch with pressure.

To do up Point Lace. - Fill a goblet or any other glass dish with cold soap suds, made of the best quality of wash- ing soap, put in your lace and place in a strong sunlight for several hours, often squeezing the lace and changing the water if it becomes necessary ; when bleached, rinse gently in 3 or 4 waters, and, if you wish it ecru, or yellowish white, dip it into a weak solution of clear, cold coffee liquid. If you desire to stiffen it slightly, dip it into a very thin starch. Provide yourself with a paper of fine needles, recall the form and looks of the collar when first purchased, take a good pincushion, arrange your collar in the light form, and gently pick into place and secure with the needles, every point and figure as it was when first purchased, leave it to di*y, and press either between the leaves of a heavy book or lay between 2 pieces of flannel and pass a heated iron over it. Applique lace can be nicely washed by first sewing it carefully, right side down, to a piece of woolen flannel, wash, stiffen slightly, and press before removrng" from the flannel.

To Cleanse Hair Brushes. - Cleanse hair brushes and combs by washing them in 1 quart of soft water, in which has been stirred 3 or 4 teaspoonfuls of liquid ammonia.

The Horse. - Obedience to man is a ruling principle in the nature of the horse, and therefore to make him obey, it is not necessary to do violence to him. This disobedience is in fact forced upon him by conduct toward him which does violence to his nature. That to make him obey, it is only necessary to make him fully comprehend what is re- quired of him.

That he has originally no conception of his own strength or powers ; and

That it is the part of wisdom to keep him in ignorance, which can only be done by mastering him without force ; that is, by kindness.

That in the horse, as well as in man, fear is the result of ignorance, and

That, thei>efore, it is only necessary to accustom him to

112 MISCELLANEOUS.

any object of which he may at first stand in di'ead, to make him lose the sense of feai\ Fui'ther,

That the best means of accomplishing this end is to allow him to examine the dreadful object himself, and in the man- ner most natural to him.

All of which amounts to just this : that the horse is an intelligent creature, and that the only way to develop fully all his powers of usefulness to man is to treat him ay euch, and to convin<ie him that his master is also his superior and his best friend.

Wild Horse, To Catch. - If your horse be in the field, he must be cornered ; di'ive him into a yard, into the cor- ner where he can not escape. Rub your hands with the oil of cummin, or rhodium ; have youi- pole, with the small piece of cloth wound on the further end, which must smell also of the oil. Approach him from the windward, and you may thus attract him, even before he is within the reach of youi' pole. Proceed gently until you can reach his back with the end of youi* pole. It is precisely as if j^our arm were elongated to the length of your pole ; and you pat him and work and move the pole over his back, gradually and gently approaching his head. And thus, by passing the pole up and down his back, and occasionally carrying the end near his nose, he is attracted by the sense of smell, so that you may slowly shorten the distance between you and the horse, until you can with your hand rub a little oil of cummin or rhodium on his nose ; and this done, you can with suitable assistance put on the bridle or halter, and thus secui'e him. A failure for a few times should not dis- courage you ; repeat the process until you succeed, and if you fail with one of the oils, try another. With some horses you may succeed best by mixing equal parts of the oil of rhodium and anise seed. A small quantity of the rhodium may be dropped upon the grated castor, after it has been sprinkled upon an apple or a lump of sugar, and given him to eat ; and rubbing his nose with either of these oils, and, at the same time, breathing into his nostiils, will often work like a "charm." But then it should be borne in mind that there is a difference in horses as really as in human bemgs. Horses that have large caution or fear, it is, of course, much more difficult to control. But the aoreeable excitement of

I

MISCELLANEOUS. 113

the sense of smell overcomes the sense of fear ; and fear once subdued, it enables you to render your sphere agree- able to the horse, so that you may compel him to do your bidding.

Horsemanship. - The rider should, in the first place, let the horse know that he is not afraid of him. Before mounting a horse, take the reins into the left hand, draw tightly, put the left foot in the stuTup and raise up quick- \y. When you are seated, press your knees to the saddle ; let your leg from the knee, stand out ; turn your toe in and heel out ; sit upright in your saddle, throw your weight forward, J of it in the stirrups, and hold your reins tigiit. Should your horse scare, you are braced in your saddle and he can not throw you.

Stand, To Make a Horse. - This lesson is to be given first in the stable. - Having put the bridle on, drop the reins over his neck, and commence caressing his face, and gently work backward until you take hold of his tail. Hold on to it, and step back till you are to the length of your arm, then gently let his tail fall, and forming a half circle, walk back to his head, all the while gently repeating, "ho, boy !" Pat his face, rub his eyes, and again pass backward ; and this time form a complete circle round liim, but so near as to keep your hands on him. Continue to enlarge your cir- cle, until you get off as far as the stable will allow. When he wdll stand still in this way, you can take him out on a lot and go through the same manipulations.

To Make a Horse Follow You. - Take your horse to

the stable, put on a surcingle and a bridle with short reins, which may be checked up a little and fastened to the sur- cingle. Then lead him about a few times, and letting go the bridle, continue to caress him, as you constantly say "come along." If he lag, give him a ]ight cut behind with a long whip. Continue this until you succeed. Do not forget the element of " love " in this as well as other feats.

To Make a Horse Lie Down. - First catch your horse,

then strap the near foreleg up round the arm of the animal ; lead him about on 3 legs until he becomes tired or weary ; he will then allow you to handle him anyv/here ; then at- tach a strap with a ring to the off fore-fetlock ; to this ring fasten another strap, which being brought over the horse's

114 MISCELLANEOUS.

back to the near side, is put thi'ough the ring on the off fore-fetlock ; return the end of the strap to the near side, keeping fast hold, and move the animal on, and pull : he will then be thi'own upon his knees, when, after struggling some time, by gentle usage he will lie down. After unloosing the straps, put him through the same process as before, when the horse will lie down whenever requii'ed.

Indications of a Horse's Disposition. - A long, thin

neck indicates a good disposition ; contrarywise, if it be short and thick. A broad forehead, high between the eai'S, indicates a very vicious disposition.

The horse is unlike the dog, the bull, and most other quadi'upeds, in 2 respects, both of which peculiaiities run into 1 tendency. The horse has no weapons of defense, and hence is more dependent than other animals on his sense of s}72ell ioT -pretection.

It is remarkable that, unlike other animals, the horse breathes only thi'ough his nostrils, and not through his mouth, like the ox and the dog.

Arabian Horse Tamer's Secret. - Take oil of cum- min, oil of rhodium, and horse castor. Keep separate in air tight bottles. Rub a little of the oil of cummin on your hand and approach the horse on the windward side, so that he can smell the cummin. The horse will then let you come up to him without trouble. Rub youi' hand gently on the horse's nose, getting a little oil on it. He will then follow you. Give him a little of the castor on a piece of loaf sugar or apple ; get a few di'ops of the rhodium on his tongue and he is your servant. He will follow you like a pet dog.

Horse Running Away, How to Prevent. - Put on

the foot strap, and when he attempts to run take up his foot, make him run, and tripping every time he will not stop in- stantly at the word " Whoa." Should he be of the ex- tremely wilful character, he may run on 3 legs. If you mis- trust so, attach another strap to the opposite foot. Then make him run, and if he will not run for the taking up the second, which will destroy his confidence at once, when 1 strap will answer just as well. Make your lesson thorough, so that the horse will stop every time you call " A\lioa."

Although we have given a powerful means of coertion and of impressing the horse with his inability to resist the will

MISCELLANEOUS. 115

of man, still practical and thorough as are those means, they are but of httie account if not used with prudence and judgment.

Breaking Horses the True Way. - The first and

most important thing to be accomplished is to win the horse's coniidence, which may be done by uniform actions of a kindly disposition in his management. He takes man at V* hat he proves himself by actions. By kind treatment, he learns to associate with man's fee.ing of protection and se- cuiity, and he can have no fear or doubt, because never taught to doubt by deception. The child has confidence in his parents in proportion to the fidelity of the parents in inculcating and practicing those principles of truth in his early training. But once finding them unmindful of theii' promises, confidence in them is correspondingly impaired. If you are faithful in fulfiling your promises to the child, he will expect exactly what you promise. Here proof be- comes faith, because he has never been deceived by the want of performance. Even among men the principle is the same. That man, who is always found truthful, and who performs exactly as he promises to do, becomes a standard of public confidence and trust ; but he who disregards truth and the principles of honor, becomes an object of suspicion to ail knowing him. As the child, then, is the reflex of the love and truth of the parents in confidence, and the pubhc in him of undoubted integrity - so we are forced to believe the horse becomes in the character of his habits what he is, in exact proportion to the teaching and example to which he may have been subject.

Feeding Horses, Special Advice on. - Never give a

horse whole grain. Bruising and wetting it with soft water you save 30 per cent, of its nutritious eifects. Steam it in preference to wetting, if you have facilities for doing so. Feed your horse 2 hours before he bsgins his day's work. Give him the largest feed at night. Never tie him to a rack ; it is cruel to thus prevent a horse from lymg down when he is tied. The best way is to take away your rack altogether, and arrange your stable so as to make it unnecessary to tie up the horse. The stable should always be dry and well lit ered. Never give your horse hard water, if soft water is to be had. If you cannot get soft water, draw the hard

116 MISCELLANEOUS.

water out of the well 2 hours before you let liim diiak it Beans should be full 1 year old before they are fit to feed horses ; they should be bruised; the same as grain, not ground.

Kicking in Stall. - To cure a horse of this habit j)ut on the saddle part of a carriage harness, and buckle on tightly. Then take a short strap, with a ring attached, and buckle around the forward foot below the fetlock. To this short strap attach another strap, which bring up and pass through the terret ; then return to the foot and run through the ring in the short strap. Then pass over the belly band and tie to the hind leg, below the fetlock. With this at- tachment on each side, the moment the horse kicks he pulls his feet from under and trips himself upon his knees which he will be very careful not to do but a few times.

Horse's Age, How to tell by His Teeth. - The only

sui'e way to tell the age of a horse, is by the teeth, and these only for certain time ; after which time there is noth- ing to depend on, although you can guess very near, by the front teeth of his upper jaw, until he is about 12 or 13; this, with the face of the horse, and some other marks, en- ables one experienced in houses to guess pretty correctly.

There are 6 teeth above, and 6 below, in the fore part of the horse's mouth, from which we may judge of his age, they are called gatherers. ^Vhen a colt is foaled, he has no teeth in the front of his mouth. In a few days 2 come in the upper jaw, and 2 below. Again, in a few days, 4 more appear; but the corner teeth do not come for several months - 3 or 4. These 12 teeth remain unchanged in the front of the colt's mouth, until he is 2 or 2^ years oid, when he begins to change them for permanent ones ; although the manner in which he has been fed regulates, in a measui-e, the time of change.

Until he is in his 8th year, you tell his age by the front teeth in the lower jaw - so we will only speak of these. At first he sheds the 2 middle teeth of the 6. These are suc- ceeded by 2 permanent, or horse teeth, of a deeper color, and stronger - and grooved or fluted from top to bottom, with a black cavity in the center. He is now about 3. In the latter part of the 4th year, the teeth on each side of the teeth in the center undergo the same process, and he be-

1 »

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comes possessed of 4 horse teeth in the middle, with their natural black marks in the center, and 1 colt's tooth only on each side. He next sheds his corner teeth. When he has their successors his mouth is full. He has the black mark now in all the 6 teeth, and is 5 years old.

After a horse is 17 or 18, the grinders wear down, and the nippers prevent the grinders from coming together, so that he cannot masticate his food as well as a 6 year old horse.

For Eestoring Hair to Galled Spots on Horses.

- Take 1 pound red clover blossoms and 6 quarts of water, simmer to a thick syrup - then add sufficient barbary tallow to make a paste. This form is the best ointment for this purpose extant.

For Spavin. - 5 ounces euphorbium, 2 ounces Spanish flies, [tine,] 1 ounce iodine, dissolve with alcohol, ^ ounce red precipitate, 1 ounce corrosive sublimate, ^ ounce quick- silver, 6 ounces hog's lard, 6 ounces white turpyntine, ^ pound verdigris. Melt the lard and the turpentine together. Then while hot, add all together. Mix well, when cold fit for use. Rub it in thoroughly on the spavin every day for 3 days, then wash clean with soap-suds, omit for 3 days, and then repeat for 3 days again, and so on until a perfect cure is produced. Should it blister, use it more cautiously.

Blood Spavin, Preparation for. - i pound blood root,

1 quart alcohol, 2 ounces of tannin, and ^ pound alum. Mix and let it stand, shaking it several times a day, till the strength is all in the alcohol, and bathe the spavin twice a day, rubbing it in with the hand.

Bots, Remedy for. - Which will remove them in a few days. Take of oil of turpentine 8 ounces, alcohol 1 quart, mix and bottle for use. Rose, 5 ounces in the horses feed once a day for 8 days, and this will effectually remove the last vestige of the bots.

Bots, Cure for. - Give the horse first 2 quarts of new milk, and 1 quart molasses ; 15 minutes afterwards give 2 quarts very strong sage tea ; 30 minutes after the tea, give pints [or enough to operate as a physic,] of curriers' oil. The molasses and milk cause the bots to let go their hold, the tea puckers them up, and the oil carries them complete- ly away. Cure, certain in the worst cases.

118 MISCELLANEOUS.

1

Heaves, Remedy for. - Balsam of fir and balsam of copaiba, 4 ounces eacii, and mix with calcined magnesia suf- ficiently thick to make it into balls ; and give a middiing- sized ball night and morning for a week or 10 days.

Bone Spavin, Cure for, $300 Recipe. - Corrosive

Sublimate, quicksilver, and iodine, of each, 1 ounce. Rub the quicksilver and iodine together, then add the sublimate, and lastly the iard, rubbing them thoroughly. Shave off the hair the size of the bone enlargement, grease all around it, but not where the haii* is shaved off, this prevents the action of the medicine, except on the spavin. Then rub in as much of the paste as will lie on a 3-cent piece, each morning, for 3 or 4 mornings. In from 7 to 8 days the whole spavin will come out ; then wash the wound with suds, for an hour or so, to remove the poisonous effects of the paste ; afterwards heal up the sore with any good healing- salve, or Sloan's Horse Ointment, keeping the sore covered while it is healing up.

Scratches. - Cut off the hair close, and w^ash the legs in strong soap suds or urine, or wash with warm vinegar sat- urated with salt, and afterwards dress over with a small quantity of hog's lard.

Ring-bone, Very Valuable Recipe for. - Pulver- ized cantharides, oils of spike, origanum, amber, cedar, Barbadoes tar and British oil, of each 2 ounces, oil of wormwood 1 ounce, spirits tui-pentine 4 ounces, common potash ^ ounce, nitric acid 6 ounces, sulphuric acid 4 ounces, lard 3 pounds. Melt the lard, and slowly add the acids ; stii- well, and add the other articles, stirring till cold ; clip oft the hair, and apply by rubbing and heating in. In about 3 days, or when it is done running, wash oft' with soap suds, and apply again. In old cases it may take 3 or 4 weeks, but in recent cases 2 or 3 applications have cured.

Condition Powders. - Ground ginger 1 pound, slu- phuret of antimony 1 pound, powdered sulphur 1 pound, saltpetre 1 pound. Mix all together, and administer m a mash, in such quantities as may be required. The best con- dition powder in existence.

Balky Horses, To cure. - One method to cure a balky horse is to take him from the carriage, whh'l him rapidly

MISCELLANEOUS. ' 119

around till lie is giddy. It requires 2 men to accomplish this, - 1 at the horse's tail. Don't let him step out. Hold him to the smallest possible cii'cle. 1 dose will often cui^ him, 2 doses are final with the worst horse that ever refused to stir. Another plan is to fill his mouth with the dirt or gravel from the road, and he will at once go, the philosophy of this being that it gives him something else to think about.

Blistering" Liniment. - 1 part Spanish flies finely powdered, 3 of lard, and a of yellow resin. Mix the lard and resin together, and add the files when the other ingre- dients begin to cool. To render it more active, add 1 pint spiiits turpentine.

Hunters and Trappers Secrets. - The following se- cret ajDplies to all animals, as every animal is attracted by the peculiar odor in a greater or less degree ; but it is best adapted to land animals, such as foxes, minks, sables martins, wolves, bears, wild cats, etc., etc.

Take ^ pound strained honey, ^ drachm musk, 3 drachms oil of lavender, and 4 pounds of tallow, mix the whole thor- oughly together, and make it into 49 pills, or balls, and place 1 of these pills under the pan of each trap when setting it.

The above preparation will most wonderfully attract all kinds of animals, and trappers and others who use it will be sure of success.

Foxes, To Catch. - Take oil of amber, and beaver's oil* each equal parts, and rub them over the trap before setting it. Set in the usual way.

Mink, To Catch. - Take oil of amber and beaver's oil, and rub over the trap. Bait with fish or birds.

MusKRAT, To Catch. - In the female muskrat near the va- gina is a small bag which holds from 30 to 40 drops. Now all the trapper has to do, is to procure a few female musk- rats and squeeze the contents of the bag into a vial. Now, when in quest of muskrats, sprinkle a few drops of the liquid on the bushes over and around the trap. This will attract the male muskrats in large numbers, and if the traps are properly arranged, large numbers of them may be taken.

*^*In trapping muskrats, steel traps should be used, and they should be set in the paths and runs of the animals.

120 MISCELLANEOUS.

where they come upon the banks, and in every case the trap should be set under the water, and carefully concealed ; and care should be taken that it has sufficient length of chain to enable the animals to reach the water after being caught, otherwise they are liable to escape by tearing or gnawing oft* their legs.

Chinese Art of Catching Fish. - Take Cocculus In-

dicus, pulverize and mix with dough, then scatter it broad- cast over the water, as you would sow seed. The fish will seize it with great avidity, and will instantly become so in- toxicated that they will turn belly up on top of the water, by dozens, hundi*eds, or thousands, as the case may be. All that you now have to do, is to have a boat, or other con- venience to gather them up, and as you gather put them in a tub of clean water and presently they will be as lively and healthy as ever. This means of taking fish, and the man- ner of doing it has, heretofore, been known to but few. The value of such knowledge admits of no question. This man- ner of taking fish does not injure the flesh in the least.

Secret Art of Catching Fish. - Put the oil of rho- dium on the bait, when fishing with the hook, and you will always succeed.

To Catch Fish. - Take the juice of smellage or lovage and mix with any kind of bait. As long as there remain any kind of fish within many yards of yoiu' hook, you will find yourself busy pulling them out.

To Catch Abundance of Eels, Fish, &c. - Get over

the water after dark, with a light and a dead fish that has been smeared with the juice of stinking glawdin - the fish will gather round you in large quantities, and can easily be scooped up.

Jockey Tricks. - Hoio to make a horse appear as though V teas badly foundered. - Take a fine wne and fasten it tight around the fetlock, between the foot and the heel, and smooth the haii* over it. In 20 minutes the horse will show lameness. Do not leave it over 9 hours. To maJce a horse lame. - Take a single hair from its tail, put it through the eye of a needle, then lift the front leg and press the skin between the outer and middle tendon or cord, and shove the needle through, cut off the hair each side and let the

MISCELLANEOUS. 121

foot down ; the horse will go lame in 20 minutes. IIoio to make a horse sta^id by his food and not take it. - Grease the front teeth and the roof of the mouth with common beef tallow, and he will not eat until you wash it out ; this in conjunction with the above will consummate a complete founder. Hoio to cure a horse from the crib or sucking wind. - Saw between the upper ceeth to Lhe gums. IIoio to put a young countenance on a horse. - Make a small incision in the sunken place over the eye, insert the point of a goose quill and blow it up ; close the external wound with thread and it is done. T'o cover up t/ie heaves. - Drench the horse with \ pound of common bird shot; and he will not heave till they pass through him. 7b Qnake a horse appear as if he had the glanders. - Melt 4 ounces of fresh butter and pour into his ear. To distinguish betweefi distemper and glanders. - The discharge from the nose in glanders will sink in water ; in distemper it floats. Hoio to make a true pidling horse balk. - Take tincture of cantharides 1 ounce, and corrosive sublimate 1 drachm ; mix and bathe his shoulder at night. JIoio to fierce a horse that is lame. - Make a small incision about ^ way from the knee to the joint on the outside of the leg, and at the back part of the shin bone you will find a small white tendon or cord; cut it off and close the external wound with a stitch, and he will walk off on the hardest pavement and not limp a particle.

To Tan Raw Hyde. - ^When taken from the animal spread it flesh side up ; then put 2 parts of salt, 2 parts of saltpetre and alum combined, make it fine, sprinkle it evenly over the surface, roll it up, let it alone a few days until dis- solved ; then take o.ff what flesh remains, and nail the skin to the side of a house in the sun ; stretch it tight. To make it soft like harness leather, put neatsf oot oil on it. Fasten it up in the sun again ; then rub out all the oil you can with a wedge-shaped stick, and it is tanned with the haii* on.

Fly Poison, How to Make. - A common poison for flies consists of wliite arsenic or king's yellow, with sugar, etc., but the use of such compounds may lead to fatal acci- dents. A sweetened infusion of quassia answers the same purpose, and is free from danger. Pepper, with milk, is also used ; and also some adhesive compounds, by which they ai'e fatally entangled.

122 MISCELLANEOUS.

£sseiices. - Bergamot. - Spirits of wine J pint, bergmot peel 4 ounces.

- Of Cedrat. - Essence of bergamot 1 ounce, essence of neroli, 2 diachms.

- Of Cloves. - Spiiits of wine ^ pint, bruised cloves 1 ounce.

- For the Headache. - Spii'its of wine, 2 pounds, roche alum in fine powder 2 ounces, campbor 4 ounces, essence of lemon ^ ounce, strong water of ammonia 4 ounces. Stop the bottle close, and shake it daily, for 3 or 4 days.

- Of Lavender. - Essential oil o"f lavender, 3^ ounces, rec- tified spirits 2 quarts, rose water ^ pint, tinctuie of orris ^ pint.

- Of Lemon. - Spirits of wine ^- pint, fresh lemon peel 4 ounces.

- Of Musk. - Take 1 pint proof spiiits, and add 2 drachms musk. Let it stand a fortnight, with frequent agitation.

- Of Neroli. - Spirits of wine ^ pint, orange peel, cut fine 3 ounces, orris root in powder 1 drachm, musk 2 grains.

- For Smelling Bottles. - Oil of lavender and essence of bergamot, each 1 di'achm, oil of orange peel 8 drops, oil of cinnamon 4 drops, oil of neroii 2 di'ops, alcohol and strong- est water of ammonia, each 2 ounces.

"Wash to Whiten the Nails. - Take diluted sulphuric acid 2 di^achms, pump water 4 ounces, tincture of myrrh, 1 diachm. Mix. First cleanse with while soap, and then dip the fingers into the wash.

To join Glass together. - Take a little isinglass, and melt it in spnits of vv-ine. It will form a transparent glue which will unite glass, so that the fracture will be almost imperceptible. The greatest care is necessary, that the spii'its of wine shall not boil over into the fire.

To renovate old Apple Trees. - Take fresh made lime from the kiln, slake it well w^ith water, and well dress the tree with a bnish, and the insects and moss will be com- jiletely destroyed. The outer rind will fall oft, and a new, smooth, clean, healthy one formed, and the trees assume a most healthy aj)pearance, and produce the finest fruit.

MISCELLANEOUS. * 128

To prevent the Smoking of a Lamp. - Soak the

wick in Btrong vinegar, and diy it well befoie you use it. It will then bum both sweet and pleasant, and give much sat- isfaction for the trifling trouble in prepaiing it.

To make Silvering Powder. - Get ficm n drug store

1 ounce of what is called Hydrargirum Cimi Creta, and mix it with 4 ounces prepared chaik. Used to give a silver polish to brass, copper, Britannia ware, etc. To be lubbed on with a diy cloth.

To Keep Apples from Freezing. - Apples form an

article of chief necessity in almost every family, therefore, great care is taken to protect them from frost; it being well known that they, if left unprotected, are destroyed by the first frost which occiu's. They may be kept in the attic with impunity throughout the winter, by simply covering them over with a linen cloth ; be sure you have linen, for woolen cr other cloth is of no avail.

To Preserve Grapes. - Take a cask or barrel, which will hold water, and put into it, first a layer of bran, dried in an oven or of ashes well dried and sifted ; upon this place a layer of grapes well cleaned, and gathered in the afternoon of a clear day, before they are perfectly lipe; proceed thus with alternate layers of bran or ashes and grapes till the barrel is full, taking care that the grapes do hot touch each other, and to let the last layer be of bran or ashes ; then close the barrel so that the air may not pene- trate, which is an essential point. Grapes thus packed will keep for 9 or even 12 months. To irestore them to fresh- ness, cut the end of, the stalk of each bunch of grapes, and put it into red wine, as you would flowers into Vv^ater. White grapes should be put into white wine.

To make Hair curl. - At any time you may make your hair curl easier by rubbing it with the beaten yolk of an egg, washed ofl afterwards with clean water.

To Prevent' snow water or rain from penetrating the soles of shoes or boots in winter you simply take a little beesv/ax and mutton suet, warmed in a pij)kin until in a liquid state. Then rub some of it lightly over the edges of the sole where the stitches are, v/hich will repel the wet, and not in the least prevent the blacking from having the usual effect.

124 MISCELLANEOUS.

An Easy Method of preventing moths in furs or wool- ens is to sprinkle them, as well as the di'awers or boxes in which they are kept, with spii-its of turpentine, the un- pleasant scent of which will speedily evaporate on exposure of the stuffs to the aii*. Some persons place sheets of pa- per, moistened with spirits of turpentine, over, under, or between pieces ef cloth, etc., and find it a very effectual method.

To Keep Moths, Beetles, etc., from Clothes.~Put

a piece of camphor in a linen bag, or some aromatic herbs, in the drawers, among linen or woolen clothes, and neither moth nor worm will come near them.

Fowls, To Fatten in a Short Time. - Mix together

ground rice well scalded with milk, and add some coarse sugar. Feed them with this in the daytime, but not too much at once. Let it be rather thick.

Gilding Varnish. - This is oil gilding applied to equip- ages, picture frames, furniture, etc., the surface being high- ly varnished and polished before it receives the size or gold color ; and then after the gilding has become quite dry, a coat of spirit varnish, fumed with the chafing dish as above, is applied, followed with 2 or 3 coats of the best copal varnish, after which the work is carefully polished with tripoli and water.

Gilder's Varnish. - Prep. - Beeswax 4 ounces, verdigris and sulphate of copper, of each 1 ounce ; mix.

Fire Fating. - The power of resisting the action of fire is given to the skin by frequently wasliing it with diluted sulphuric acid, until the part becomes sufficiently callous. It is said that the following mixture is very efficacious : - dilute sulphuric acid 3 parts, sal ammoniac 1 part, juice of onions 2 parts ; mix. It is the acid, however, that produ- ces the effect.

Impressions from Coins. - A very easy and elegant way of taking the impressions of medals and coins, not generally known, is as follows : - Melt a little isinglass glue with brandy, and pour it thinly over the medal, so as to cover its whole surface ; let it remain on for a day or so, till it has thoroughly dried and hardened, and then take it off, when it will be fine, clear, and as hai'd as a piece of Mus-

MISCELLANEOUS. 125

covy glass, and will have a very elegant impression of the coin. It will also resist the effects of damp aii% which oc- casions all other kinds of glue to soften and bend if not prepared in this way. [Shaw.] If the wrong side of the isinglass be breathed on, and gold leaf applied, it will adhere and be seen on the other side, jDroducing a very pleasing ef- fect. Isinglass glue, made with water alone, will do "near- ly" as well as if brandy be used.

Leaf Gilding". - This term is applied to the gilding of paper, veiiuni, etc., by applying leaf gold to the surface, pre- viously prepared with a coating of gum water, size, or white of an egg. It is usually finished with an agate burnisher.

Letter Gilding. - The letters of signboards and similar oi namentai gilding for outdoor work, is done by first cover- ing the design with yellow or gold color paint, then with oil gold size, and when this is nearly dry, applying the leaf gold, observing to shield it properly from the wind, lest it be blown away or become crumpled before being properly attached. This gilding is usually varnished.

To Remove Indelible Ink Stains. - Soak the stained

spot in strong sait water, then wash it with ammonia. Salt changes the nitrate of silver into chloride of silver, and am- monia dissolves the chloride.

How to cause Vegetables and Fruits to grow to an

enormous size and also to increase the brilliancy and fra- grancy of flowers is a curious discovery, recently made pub- lic in France, in regard to the culture of vegetable and fruit trees. By watering with a solution of sulphate of iron, the most wonderful fecundity has been attained. Pear trees and beans, which have been submitted to this treatment, have nearly doubled in the size of their productions, and a noticeable improvement has been remarked in their flavor. Dr. Becourt reports that while at the head of an establish- ment at Enghien, or the sulphurous springs, he had the gardens and plantations connected with it watered, during several weeks of the early spring, with sulphurous water, and that not only the plantations prospered to a remarkable extent, but flowers acquired a peculiar brilliancy of color- ing and healthy aspect which attracted universal attention.

To Clarify Sugars for Candy. - To every pound of

sugar put a large cup of water, and put it in a brass or

126 MISCELLANEOUS.

copper kettle, over a slow fire, for ^ hour ; pour into it a small quantity of isinglass and gum Arabic, dissolved to- gether. This will cause all impurities to rise to the surface ; skim it as it rises. Flavor according to taste. All kinds of sugar for candy, are boiled as above dii'ected. When boiling- loaf sugar, add 1 tablespoonful of rum or vinegar to prevent its becoming too brittle whilst making. Loaf sugar when boiled, by pulling and making into small rolls, and twisting a little, will make what is called little rock, or snow. By pulling loaf sugar after it is boiled, you can make it as white as snow.

Tree Cf Lead. - Dissolve 1 ounce of sugar of lead in 1 quart of ciean water, and put it into a glass decanter or globe. Then suspend in the solution, near the top, a small piece of zinc of an irregular shape. Let it stand undis- tui-bed for 1 day, and it will begin to shoot out into leaves and apparantly to vegitate. If left undistuibed for a few days, it will become extremely beautiful ; but it must be moved with great caution. It may appear to those unac- quainted with chemistiy that the piece of zinc actually puts out leaves ; but this is a mistake, for, if the zinc be exam- ined, it will be found nearly unaltered. This phenomenon is owing to the zinc hoving a greater attraction for oxygen than the lead has ; consequently, it takes it from the oxide of lead, which re-appears in its metallic state.

Hop Yeast. - Hops 1 ounce, water 3 pints, flour 1 teacup, brown sugar 1 tablespoon, salt 1 teaspoon, brewers' or bak- ers' yeast 1 gill. Boil the hops 20 minutes in the water, strain into a jar, and stir in the floui*, sugar, and salt, and when a little cool add the yeast, and after 4 or 5 hours cover up, and stand in a cool place or on the ice for use. The above makes a good fa^mily yeast, but the following is the regular bakers' yeast, as they always keep the malt on hand :

Baker's Yeast. - Hops 2 ounces, water 1 gallon, wheat Hour ^ pound, malt flour 1 j^int, stock yeast ^ pint. Boil the hops for 30 minutes in the water, strain, and let cool until you can well bear your hand in it ; then stir in the floui* and yeast ; keep in a warm place until the fermentation is well under way, and then let it work in a cooler place 6 or 8 hours, when ifc should be put in pint bottles about ^ full,

I

MISCELLANEOUS. 127

and closely corked, and tied down. By keepinjgf this in a cool cellar, or ice house, it mil keep for month rj lit for use.

Counterfeit Money, Seven Rules for Detecting. -

First. - Examine the form and features of all human figures on the notes. If the forms are graceful, and features dis- tinct, examine the drapery - see if the foldrj lie natural ; and the hair of the head should be observed, and see if the fine strands can be seen.

Second. - Examine the letteiing, the title of the bank, or the round handwriting on the face of the note. On all gen- uine bills, the work is done with great skill and perfectness, and there has never been a counterfeit but was defective in the lettering.

Third. - The imprint or engraver's name. By observing the great perfection of the different company names, in the evenness and shape of the fine letters, counterfeiters never get the imprint perfect. This rule alone, if strictly observed, will detect every counterfeit note in existence.

Fourth. - The shading in the background of the vignette, or over or around the letters forming the name of the bank, on a good bill is even and perfect, on a coimterfeit is irreg- ular and imperfect.

Fifth. - Examine well the figures on the other parts of the note, containing the denomination, also the letters. Examine well the die work around the figures which stand for the denomination, to see if it is of the same character as that wliich forms the ornamental work surrounding it.

Sixth. - Never take a bill that is deficient in any of the above points, and if your impression is bad when you first see it, you had better be careful how you become convinced to change your mind - whether your opinion is not altered as you become confused in looking into the texture of the workmanship of the bill.

Seventh. - Examine the name of the state, name of the bank, and name of the town where it is located. If it has been altered from a broken bank, the defects can plainly be seen, as the alteration will show that it has been stamped on.

Razor Strop Paste. - Take the very finest superfine flour of emery and moisten it with sweet oil ; or you may

128 MISCELLANEOUS.

moisten the surface of the strop with the oil, then dust the flour of emery upon it, which is perhaps the best way. Nothing else is needed. You must not take any of the coai'se flour, nothing but the finest will do. It is often mixed with a little oil and much other stuff which is of no use, and put up in little boxes and sold at 2 shillings, not having more than 3 cents' worth of emery.

To Increase the Laying of Hens. - The best method is

to mix with theii' food, every other day, about 1 teaspoonful of ground cayenne pepper to each dozen fowls. While up- on this subject, it would be well to say, that if your hens lay soft eggs, or eggs without shells, you should put plenty of old plaster, egg shells, or even oyster shells broken up, where they can get at it.

INDEX.

PAKT FIRST.

A.

A New Alloy of Copper, resembling

Gold 16

ArtiUcial Gold 38

A Valuable Secret 16

Baking Powder, Excellent 31

Beer, Hops 24

Beer, Root 23

Beer. Koot No. 2 23

Beer, Spruce 24

Beer, Superior Ginger 23

Beer, to give the appearance of age 24

Black Sealing Wax 18

Boot and Shoe Blacking 15

Brandrith's Pills 40

Brandy, Blackberry 22

Brandy, Cherry 22

Brandy, Cognac 22

Brandy, French 22

Brilliant Paste Blacking 15

Butter, to Cui-e 25

Butter, to keep during liot weather 26

o

Candy, Common Lemon 30

Candy, Common Twist 29

Candy, Fig 30

Candy, Molasses 30

Candy, Raisin 30

Candy, Pepperment, Rose or Hoar-

liound 30

(Jelebrated Hair Restorative 12

Celebrated Washing Mixture 27

Cement, Egyptian 10

Cement for China , etc 8

Cement, Leather 8

Cement or Furniture Glue for house

use 9

Cement, Russian 9

Cement, White 9

Chalk, to make prepared 13

Champagne, A merican 28

Champagne, British 28

Champagne Cider, to make for 4

cents a gallon 28

Cider without Apples 26

Cologne Water, Superior 28

Colors - A $60. Recipe to Color all. 13

Copying Pad 34

Cough Syiuip 14

Court Plaster 32

ID

Dentifrice, an excellent 12

Drunkeness, a Cure for 24

Drunkeness, a perfect Cure for. ... 24

E

Edward's Solidified Perfume 1

Electro Gilding 37

Essences 27

Fire Kindlers .< 10

French Polish for Boots and Shoes 28

Flavor for Cigar Makers 19

Fumes 17

Furniture Polish 14

a-

German Silver 17

Gilding 37

Gin Cordial 23

Gin, English 23

Gin, Holland 22

Gin, Holland No. 2 23

Glue, Fire and Water Proof 9

Glue, Liquid 9

Glue, Prepared Liquid 9

Grease Extractor 18

Hair Dressing Splendid 14

Hair Invigorator 14

Hair, Lola Montez Coloring for. ... 33

Hair Restorative 13

Hair, to have Elegant 33

Hair, to Prevent Gray 28

Hens, To make lay the whole year. 34

Holland Gin. how' to reduce 23

Honey, Artificial 32

Honey, Domestic 31

130

INDEX.

How to eat Fire 35

How to increase tlie weiglit of Gold 37

I

Ink, an excellent substitute for. ... 4

Ink, Black 4

Ink, Blue 4

Ink, Blue, easily made 4

Ink, Cheap Black 4

Ink, Gold 5

Ink, Green 5

Ink, Indelible for marking Clothing 5

Ink, Powder 6

Ink, Red Writing 4

Ink, Silver 5

Ink, Sympathetic Invisible 5

Ink, Sympathetic or Secret 5

Ink, Yellow 5

Ink, Violet 3

L

Letters, to Write Secret 6

Lightning Ink Eraser 27

Liquid for forcing the Beard 18

Lozenges, Fine Peppermint 30

ISA.

Matches, to make without Sulphur

or Phosphorus 39

Magical Paint Cleaner 6

Magic Copying Paper 6

Mucilage, Liquid 12

Mustacne, how to Raise 19

o

Oleomargarine Manufacture 36

Oroide Gold 35

Paint, Black and Green 7

Paint, Farmers 7

Paint, to get rid of smell 7

Paint, to make for 1 cent a pound. . 6

Paint without Oil or Lead 7

Pens, Handy Water 14

Powder, Black 5

Powder, Fine Tooth 13

Premium Axle Grease 11

:r

Rats and Mice, Paste to destroy... 26

Red Sealing Wax 18

Remedv for love of Strong Drink. . 33

Rubber Hand Stamps 32

Rum, Jamaica 21

Rum, .Jamaica No 2 21

Rum, Santa Cruz 22

Rum, St. Croix 21

Rum, Pine Apple 22

RumShrub 22

s

Shampoo Liquid, fine 13

Sheep Skins, to Color 30

Shoes, Varnish for 15

Silver Plating Fluid 8

Silver Polish Kalsomine 34

Soap, Chemical 17

Soap, Friction 26

Soap, Genuine Erasive 17

Soap, Hard White 17

Soap, Labor Saving 18

Soap, Shaving 18

Soap, Soft 17

Soap, to make Hard from Soft 18

Soap, Transparent 18

Soda Syrups 26

Solder, Co .nmou 16

Solder to adhere to Brass or Copper 15

Solid Candles from Lard 25

Stove Blacking 35

T

Tanning Fur and other Skins. - $50

Recipe 29

Tempering Steel 16

The Chinese Starch Polish 1

The Diamond Stove Polish 2

The Excelsior Washing Powder... 10

Tlie Favorite Polishing Powder... 3

The Matchless Soap 3

Tinctures 27

Tobacco, to Flavor 19

To bore holes in Glass 36

To Cure Ropy Beer 24

To Etch upon Glass 36

To remove Grease and Stains from

Clothing , . 14

To Transfer Printed Matter, and

Print from it again 38

To Transfer Prints etc 38

Travelers' Ink 27

Troches, Brown's Bronchial 40

Transfer Ink 6

Varnish for Harness 15

Vinegar, Cheap 12

Vinegar in 3 days 11

Washing made easy 25

Wax Flowers, to make 34

Whisky, Irish or Scotch 21

^Vhisky, Mongahela 21

Whiskv, Old Bourbon 21

Whisky, Old Rye 21

Whisky, to neutralize to make va- rious" Liquors 21

Whitewash 7

Whitewashing 8

Whitewash that will not rub off. ... 8

White Wine Vinegar. 11

Wild Cherry Bitters 39

Wild Rose Curling Fluid 33

Wine, Appln 19

"Wine, Blackberry 20

V/ine. Cherry 19

Wine, Currant 20

Wine, Port 20

Wines, Coloring for 31

INDEX.

131

PART SECOND.

A.

Alterative Syrups 57

Asthma, Remcuy for 49

Astriugent 5y

Baldness 67

Biliousness 61

Bite oi a Mad Dog 53

Bites, Mad Dog 54

Black Eye 54

Bleeding from the Nose 52

Boils 4<>

Bronchitis 61

Breath, Remedy for Offensive 54

Brights Disease 64

Bunions 65

Burns 47

Burns, Chalk Ointment for 47

Burns, Salve for 4ti

o

Canker Sore Throat 64

Catarrh, Cure for 53

Chafing 64

Chilblains, Ointment for Broken ... 44

Cholera, Egyptian Cure for 49

Colic and Cholera Morbus 4S

Cold Feet 63

Cold in the Chest 63

Cold in the Head 42

Cold, to Avoid Catching 42

Cold, to Cure 42

Corns, Cause of and Remedy 45

Corns, Cure for. . . 45

Costiveness 62

Coughs from Recent Colds, Remedy. 47

Cough Lozenges 47

Cough, Whooping 47

Court Plaster 59

Croup, Remedy for 53

ID

Dandelion 58

Dandruff, to Remove 59

Deafness, Remedy for 52

Diabetes, Cure for 51

Diarrhea, Cure for 48

Diuretic 59

Dropsy 64

Dysentery 48

Dysentery Specific 48

Dyspepsia 49

Dyspeptic Pill 60

Earache 44

Emetic 64

Enlarged Veins of the Leg 67

Erysipelas 51

Eyes 44

L.yes, Dust in the 55

Eyesigiit, to Restore 67

Fainting 62

Felons, Cure for \ . . 46

Felons, Salve for. 46

Fever and Ague 53

Fever Drinks 58

Fits, Spasms 66

FrecKles, to Remove 50

Frost Bites 55

Gonorrhoea, Positive Cure for 65

Hair Invigorator 66

Hair, to Restore 67

Hands and Lips, Chapped 51

Headache, to Cure Sick 44

Heartburn 63

Hiccough , Treatment for 52

Hydx'ophobia, Positive Cure for... 56

I

Itch , Barbers, to Cure 46

Itch, Ointment for 46

J"

Jaundice, Remedy for 69

Kidneys, for Disease of the 65

L

Liniment for Old Sores 63

Liniment, Lime 57

Liniment, Paralytic 65

Lock Jaw, Cure for, said to be pos- itive 66

Mouth, Sore 60

Mumps 60

Mustard Plaster, How to Make.... 57

IST

Nails Growing into the Flesh 50

Neuralgia, Cure for 43

Pain Killer 67

Phvsic, Vegetable Cathartic 56

Piles 60

Pills, Milder Purgative 60

Pills, Strong Purgative 60

Pimples and Eruptions, Certain

Cure for 51

Pimples, Cure for 51

132

INDEX.

Poisons 52

Poultice, Carrot 54

Poultice, Eye 55

Poultice, Flax Seed 54

Poultice, Onion 54

Poultice, Slippery Elm 54

Poultice, Yeast 64

Proud Flesh 60

Pulmonary Syrup 59

JEl

Rheumatism and Neuralgia 43

Rheumatism, Chronic 43

Rheumatism, Cure for 43

Rheumatism, Remedy for 43

Ringworms 46

s

Salt Rheum Ointment 65

Sarsaparilla, Decoction of 58

Scalds 47

Shampoo Liquid 68

Seidlitz Powders, Genuine 56

Sleep, How to Get 55

Soothing Syrup 64

Sore Throat 50

Sore Throat, Gargle for 50

Spasms 63

Sprains, Remedy for 56

Stomach Ache 63

St. John's Oil .58

Sunburn, Grape Lotion for 51

Sunburn, Preventative Wash for. . 50

T

Tape Worm, Cure for 66

Teeth, Extracting with little or no

Pain 56

Toe-nail, Ingrowing 56

Tongue, Sore 65

Tonic 59

Tonic, Bitter 58

Tooth Ache Cordial 44

Tooth Ache, Cure for 43

Troches, Bronchial 58

Warts, Cure for 45

Worms. Remedy for. 55

Worm Syrup 56

PABT THIRD,

A.

A Fine Irish Stew 73

A good Sponge Cake 92

A nice Pan Dowdy 98

Apple Pudding .... 99

Apple Tapicoa Pudding 99

Apple Dumplings 98

Applo Water 107

Asparagus in Ambush 79

A word on Etiquette 69

B

Baked Egg Plant 86

Baked Fish 77

Baked Potaoes 75

Baking Porvvder 100

Barley Gruel 108

Barlev or Corn Cofl'ee 106

Barley Water 107

Beef Soup 72

Beef Tea 107

Beets, Baked 86

Berry Pudding 97

Black Beau Soup 72

Blueberry Cake 91

Boiled Asparaarus 79

Boiled Peas..." 79

Boiled Potatoes 75

Boston Brown Bread 81

Bread Croquettes 89

Brown Bread No. 2 81

Brown Bread No.3 81

o

Calves' Feet Jelly 107

Canned Pears 103

Cherry Jam 102

Chicken Cream Soup 87

' Chicken Croquettes 74

i Chicken Croquettes, No. 2 84

Chicken Fricassee 74

Chicken PieCrust 87

Chicken Salad 74

Chicken Soup 72

Chicken Tea 107

Chow, Chow 104

Chocolate Cream Drops 106

CiderCake 93

Cider Jelly 101

Coffee Cake 91

Coffee Cake, No. 2 93

Corn Bread 82

Corn Soup 73

Crab Apple Jelly 100

Cranberry Sauce 101

Cream Toast 109

Crullers 89

Crust Coffee 106

Currant Cake 93

ID

Devilled Lobster 76

Devilled Tomatoes 78

Digestible Articles of Diet 106

i Domestic Champagne 102

INDEX.

133

Doiighnuts 90

Drawn Butter 99

Dulce deLece 98

B

Egg aud Toast 108

Egg Plant Fritters Si

English Muffins 81

English Stew 73

Excellent Gold Cake 91

Extract of Meat 107

F

Fish Balls 78

Fish Balls, No. 2 86

Fish Chowder 7G

Fish Croquettes 77

Floating Island £8

Flour (iruel 108

French Cake U

Fried Cliicken 74

Fried Egg Plant 60

Fried Parsnips 79

Frosted Currants 103

Frosted Peaches 103

Frozen Custard with Fruit 99

a-

German Rolls 80

Ginger Cookies 89

Ginger Pound Cake 92

Ginger Snaps 90

Good Molasses Candj' 106

Grape Marmalade 101

Green Apple Pie 88

Green Gooseberry Tart.. . . 98

Green Pea Soup 72

Griddle and Indian Cakes .. 81

Herb and Root Teas 109

Hermits 89

Hominy Muffins 83

I

Ice Cream 95

Iced Pudding 96

Indian Bread 82

Indian Griddle Cakes 83

Indian Meal Gruel 109

Indian Muffins 83

Italian Cream 96

J"

Jelly Cake 92

Jelly of Irish Moss 106

Xa

Lafayette Jumbles 90

Lemonade 106

Lemon Pie 88

Lemon Pie, No. 2 89

Lemon Pie, No. 3 89

Lemon Pie, No. 4 89

Lemon Cake 90

Lyonuaise Potatoes 76

Maggie's Molasses Cake.. - « 92

Malt Tea 109

Marbled Cream Candy 105

Masiied Potatoes 76

Meat and Bread Panada 109

Meat Pie 87

MeatPie, No. 2 87

Minute Biscuit 80

MockCream Toast 94

Mock Oyster Soup 71

Monitoi's for Breakfast 83

Mont Blanc Cake 92

Muffing 81

Mustard Pickle 105

Mustard Whey 109

isr

Neapolitan Cake 90

Neudle Pudding 98

New Years Hickory Cake 93

Nitre Whey no

o

Oatmeal Custard 94

Oatmeal Gruel 108

Oatmeal Muffins 83

Ohl Fashioned Molasses Oandy 105

One Egg Bread Pudding 97

Orange Cake 91

Orange Pudding * 97

Oyster Stew 73

Pates of Chicken 74

Pemigewasset Rolls 80

Penobscot Stew 73

Piccalilli 104

Pickled Onions 105

Pickled Peaches 103

PicnicCakes 90

Pie Crust 82

Pig's Head Cheese 78

Pine Apple Jam 103

Plain Fruit Cake 91

Plain Ice Ci-eam 95

Plain Light Lolls 80

Poached Eggs 77

Pop Overs 83

Potato Croquettes 75

Potato Pie 88

Potato Salad 75

Prepared Flour 80

Prepared Mustard 104

Preserved Peaches 102

Quaker Omelett 78

Quick Loaf Cake 92

Queen's Puddling 97

Quince Jelly 102

:r

Raspberry Vinegar 103

Raw Egg and Milk 109

Real Extract of Beef 107

Rhubarb Pies 88

134

INDEX.

Rice Biscuits 108

Rice Chicken Pie 87

Rice Croquettes 79

Rice Griddle Cakes 83

Rice Gruel.. 108

Rice Muflius 83

Rice Water 107

Rich Cream Cake 93

Roasted Turkey 86

Roast Veal 85

Rock Cream [)5

s

Sage Tea 109

Sago Gruel 108

Salmon Cutlets 84

Saratoga Fried Potatoes 75

Sauce for Apple Dumplings C^

Scalloped Eggs 77

Scalloped Potatoes 84

Scotch Cookies £0

Seed Cakes £2

Shaker Boiled Apples.... 95

Shaker Brown Bread 81

Shaker Fish and Eggs 76

Silver Cake 91

Sliced Apple Pies 89

Soda Biscuit 81

Soft Cookies 90

Spanish Eggs 77

Spiced Currants 102

Spiced Vinegar for Pickles 104

Spinach or Greens 104

Steamed Beef Steak Pudding 99

Steamed Brown Bread 82

Stewed Lobster 79

Stewed Prunes 104

Strawberry Ice Cream 95

Strawberry Shortcake 95

Stuffe(i Tomatoes 74

Swiss Cream 96

Swiss Meat Omelettes PS

T

Tapico Cream 94

Tapioca Cream 96

TeaCake 93

To Cook Cauliflower 87

To Cook Sweet Potatoes 86

To keep Cucumbers Fresh 105

Tomato Catsup 103

Tomato Salad 86

XJ

Union Cake 91

-V

Vanilla Cream Puffs 96

Veal Cutlets 85

Vegetable Soup 72

Vienna Rolls 82

Waffles 82

Warsaw White Cake 93

Wedding Cake 91

Welsh Rarebit 80

White Potato Pie 88

White Sauce 84

Wine Jelly 100

Wine Whey 110

Yankee Plum Pudding 101

MISCELLANEOUS.

A.

An easy method of preventing

Moths in Furs or Woolens 124

Arabian Horse Tamers Secret 114

Bakers Yeast 126

Baiky Horses, to cure 118

Blistering Linemeut 119

Blood Spavip 117

Bone Spavin, cure for 118

Bots, cure for 117

Bots, remedy for 117

Breaking Horses, the true way 115

o

Chinese Art of Catching Fish 120

Condition Powders 118

Counterfeit Monej', Seven Rules for Detecting 127

Essence for Smelling Bottles 122

Essence for the Headache 122

Essence of Cedrat 122

Essence of Cloves 122

Essence of Bergamont 122

Essence of Lavender 122

Essence of Lemon 122

Essence of Musk 122

Essence of Neroila 122

F

Feeding Horses, special advice on. 115

Fire Eating 124

Fly Poison, how to make 121

For Spavin 117

Fowls, to fatten in a short time .... 124

Foxes, to catch 119

For Restoring Hair to Galled spots on [Horses] 117

nmvr.

135

Gilders Varnish 124

Gilding Varnish 124

Heaves, remedy for 118

Hop Yeast 126

Horsemanship 113

Horse Running away, how to pre- vent 114

Horses Age, how to tell by the teeth 116 How to causeVegetables and Fruits

to grow to an emormous size. . . . 125 Hunters' and Trappers' Secrets.... 119

I

Impressions from Coins 124

Indications of a Horses disposition 114

J"

Jockey Tricks 120

js:

Kicking in stall 116

Xa

Leaf Gilding 125

Letter Gilding 125

T^

Mink, to catch.^ 119

Muscat, to catch 119

:r

Razor strop Paste 127

Ringbone, very valuable recipe for 118

s

Scratches 118

Secret Art of catching Fish 120

Stand, to make a Horse 113

T

The Horse Ill

To catch Fish 120

To catch abundance of Fish, Eels,

etc. ............ 120

To ciarify Sugar'f or Candies.* '.'.'.'.'. 125

To Cleanse Hair Brushes Ill

To Cleanse Vials and Plates 110

To do up point Lace Ill

To increase the laying of Hens .... 127

To Join Glass together 122

To keep Apples from Freezing .... 12S To keep Moths, Beetles, etc. from

Clothes 124

To make a Horse follow you 1 13

To make a Horse lie down 113

To make Hair Curl 123

To make Silvering Powder 123

To mend Rubber Over Shoes Ill

To remove Indelible Ink stains. . . . 125

To renovate old Apple Trees 122

To preserve Grapes 123

To prevent the smoking of a Lamp 123 To prevent Snow Water or Rain

from penetrating the soles of

Shoes or Boots in Winter 124

To Tan Raw Hide 121

Tree of Lead 126

'\r

Valuable Table 110

Wash to whiten the Nails 122

Wild Horse, to catch lU

^

LIBRARY OF CONGRESS

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